My Kitchen


Today hubby came home early from work.. We had plans of going out for a drive.. but he comes and says, “I am craving for bhajiya pav”. I had never heard of this combination ever before.. I was like, really??  Is this even a combination? How can you eat bhajiya and pav? He seemed so surprised that I had never tasted this famous street food of amchi Mumbai…

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I’ve never been a street food lover.. It was very occasionally that I indulged in a vada pav, that too was ages ago when I worked..

I do love making the chats at home. .. I make pani puri, ragda pattice, bhel, chats, pav bhaji and bhajiya…

So I decided to make bhajiya pavs for him, and he demanded some batata vadas too. . It turned so yummy and perfect. . Kids kept saying one more! Mission accomplished!

Let’s make it then

You may require
3 large potatoes, pressure cooked, cooled and peeled.

Salt to taste
3 to 4 Green chillies finely chopped
Half inch piece ginger finely chopped
5 to 6 pods of garlic finely chopped
4 tbsp coriander leaves finely chopped
4 to 5 curry leaves, cut into small pieces.
Salt to taste
Mustard seeds 1/2 tsp
Asafoetida half tsp
1/4 tsp haldi
Oil 1 tsp for tempering and more for frying

For the coating
1/4 th cup besan
Enough water to make a batter.
Batter should be thinner than  dosa batter. When you dip your balls of vada and remove it from the batter it should just coat the balls lightly not thickly. The batter shouldn’t be thick.
Salt to taste
A pinch of asafoetida
1/4th tsp haldi

Let’s proceed now

1. Wash the potatoes and pessure cook them well. . 4 to 5 whistles and then simmer for 5 to 7 minutes. Now, turn off the heat. Let it cool, peel them and mash them with a masher without lumps.

2. Take a pan,  add oil and once it is hot add mustard seeds, let it splutter, now add asafoetida and add finely chopped or pounded garlic, green chillies, ginger and curry leaves. Sauté till garlic and chillies change color. Now add mashed potatoes, salt and turmeric powder. Mix well and cook only for 2 to 3 minutes. Take out from heat, garnish with finely chopped coriander leaves and make small round balls from the potato filling.

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Make the coating with the items mentioned.

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Heat oil in a kadhai. Once oil is hot, rest whether it’s ready or not by dropping one drop of the batter in it. If it sizzles and comes up, then oil is ready.

Take the potato balls dip in the coating and take it out and slide in the hot oil and fry in medium heat till the coating becomes golden brown and take them out and drain excess oil and place on a tissue.

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Serve with chutney or have with pav. . You can add the small boondies that form in the oil to the pav for the extra crunch.

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It is so surprising, how we associate every dish with something in our life.. There has to be some memories attached to every dish we make.. when I got everything ready to prepare the khichdi, I went back in time.. The time when I stayed with my mama and mami.

My mami, makes the best sabudana khichdi and the way she keeps her kitchen organised and clean has always inspired me to keep my kitchen and vessels that way. She used to serve the khichdi along with curd and sugar.

  My son, loves this dish and wants me to make it very very often. He can have it for all the 3 meals of the day. Let me show you how I make these.

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Ingredients

1 sabudana or sago  I used 1 packet (500 Grams.)
2. Water for soaking
3. 3 to 4 green chillies finely chopped
4. Half inch piece ginger finely chopped
5. Lemon 1.
6. Salt to taste
7. Sugar 1 tbsp
8. Few curry leaves.
9. Jeera or cumin seeds 1 to 1 and a half tsp
10. Oil 3 to 4 tsp
11. Coriander leaves finely chopped for garnish.
12. Potatoes 2 medium
13. Peanuts 1/4th to half cup.. depending upon the liking.

Method

1. Soak the sabudana overnight or minimum 4 to 5 hours. Soak only in so much water to cover the sabudana. No need to add more water.

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2. Peel the potatoes and cut into small cubes.

3. Finely chop green chillies, ginger.

4. Dry roast peanuts, remove the skin and powder in the mixer.

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5. Heat oil in a thick bottom kadhai

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6. Add Jeera

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7. Once it crackles, add chillies, ginger and curry leaves.. sauté

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8. In the meantime mix the powdered peanuts with sabudana .. It keeps them from becoming sticky.
Tip: if after 4 to 5 hours of soaking, you see water in the sabudana, drain the excess water and spread it out on a clean towel..

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9. Once the chillies are sautéed, add the potatoes, salt for the potatoes and cook till potatoes are done. (I normally cook the potatoes in the microwave for 4 minutes to save time.)

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10. Now add the sabudana mixed with powdered peanut.

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11. Add salt

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12. Add sugar

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13. Add lemon juice

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14. Mix well and cook covered on low heat for 10 to 15 minutes.

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15. The khichdi is ready,  serve it with curd added with sugar.

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Enjoy!!!

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Upma kozzukkattai is something I love and have always loved since I was a kid.. my memories of this dish takes me back to my pati  (grandmother)  those days when my mom had trainings at her bank or exams, pati used to make these beauties. . She would sit on the kitchen platform and make these…

Pati was a very active lady, her day centered around her music.. day and night she would sing, sing and sing.. she was so passionate about music.. I don’t remember much about her cooking, only these kozzukkattais and rasams. . But she had magic in her hands!! She would daily narrate Ramayana, the wedding of Rama and Sita, every day same story, when I eat, but I wanted the same story everyday.. and the way she would mention it, felt as if it was happening right there in front of our eyes. . Ah, those days! ! Beautiful memories!

Her kozzukkattais would be rolled into equal sized balls and the sight of it would make anyone crave for it…

My mom makes them often on my request whenever I go to meet her. Over the years I have started making it for the occasional cravings! Let me tell you how to make it.

Things you may need

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1 handful chana dal

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1 handful split urid dal

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Soak in water for 30 mins

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Other ingredients
Salt to taste
3 cups idli rava
1 and a half cups of water per cup of idli rava, that makes it 4 and a half cups water.
3 to 4 tsp oil for tempering
2 tsp mustard seeds
1/2 tsp split urid dal
1/2tsp chana dal
1/2tsp asafoetida
2 dry chillies , split into 2
Few curry leaves
3 to 4 green chillies finely chopped
Half inch piece ginger finely chopped
4 to 5 tbsp grated fresh coconut

Let’s proceed

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Wash the soaked dals and pulse it in a mixer. . Coarse or fine, the way you like. .

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Take a thick bottom pan, add oil, I used til oil..

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Once the oil is hot add mustard seeds, let it splutter, now add chana dal and urid dal. . Once they change color add asafoetida.

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Add the dry red chilli, and green chillies, ginger and curry leaves.. sauté for 1 minute add a pinch of salt.

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Add the measured water

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Add the required salt. Bring to a boil

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Add the measured idli rava, pulsed lentils and grated coconut. Stir,  cook it like upma. The water will be absorbed by the idli rava. And will dry up and once you will be able to make balls from it, take off heat.

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Make oval shaped kozzukkattais from the upma we made, once they have cooled enough to handle.

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Place them on the idli plate or kozzukkattai plate and steam them for 10 to 15 minutes.

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             Now carefully open the lid

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Steamed beauties are all ready to be devoured. .. have with chutneys. I made two varieties,  onion tomato and one coconut. 

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Enjoy!!

Poha is a favourite in our household. . Kids and hubby can have it any time of the day..

I am part of a lovely Facebook group, a member, Reem Khan, had suggested adding lemon juice after adding onions for sautéing, as a result the onions get lovely pinkish color. I so loved the tip that I started using it there after. I thought I should share it on my blog as well…

Here is my way of making poha..

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Poha recipe

1. poha 2 cups washed and drained in a colander.
2. 2 onions finely chopped.
3. 3 green chillies chopped, a small piece ginger finely chopped
4. a few Curry leaves
5.  Salt to taste
6. haldi 1/2 tsp
7.Lime juice 1 wedge plus more
8. Coriander leaves finely chopped for garnishing
9. Oil 4tsp
10. Mustard seeds 1 tsp
11. Jeera 1/2 tsp
12. Coriander seeds 1/4th tsp
13. 1 red chilli
14. water for sprinkling 3 to 4 tsp
15. sev optional for garnishing

Wash and drain poha and set aside for 20 to 30 mins.

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Chop all the above ingredients

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Take a pan add oil

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Once hot add mustard seeds once they crackle add Jeera and coriander seeds.

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Once they crackle add green chillies, ginger and curry leaves. Sauté.

From this stage add salt required after adding each ingredient. Sauté till it is done.

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Add onions and some lime juice and salt, and haldi. sauté til color changes to pink.

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Add poha, sprinkle some water and salt. Mix well and let it cook for 3 to 5 mins. Add lime juice according to taste and garnish with coriander leaves.

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For some extra punch you may add some shredded coconut too, some sev as well.

I haven’t posted anything in a very long time. Just been too busy with routine work… kids school, exams, then result. .. now they have break and I’m busier.. here is my version of pav. . Laadi pav

Recipe of pav
4 cups maida
Approximately 4 tsp yeast
2 cups milk+ 1/2 cup more and for brushing
Salt to taste
Butter 6 to 7 tbsp
Olive oil for brushing
Sugar 3 to 4 tbsp

Heat 1 and a half cups milk to lukewarm. . Add in sugar and yeast. Mix and let it proof. Should bubble in 10 to 15 mins.

Take flour in a big bowl add salt and mix. Now add the proofed yeast and mix. Mix till everything is incorporated, add more milk to get a stick dough consistency.. I had to use full 2 and a half cups milk. It will be very sticky dough. Add little butter at a time and knead. . It will start coming together.

Transfer the dough onto a clean platform and knead. Start pulling the dough and rolling it back together, add butter little by little as much needed. Knead for a good 10 to 15 mins. Grease a bowl with olive oil and place the dough and brush with some olive oil and cover with a cling wrap or a wet towel. Let it rest for an hour and a half or until double.

In the meantime grease the trays to be used.

Once dough has doubled in volume. Punch it down and again knead and then cut it into desired number of equal pieces.

Take each piece of dough and stretch and fold and then make it into a round ball, by sealing the edges. Learned this technique from YouTube.
Place each rolled up pav on the greased tray leaving some gap for it to double. Place it such that once all the rolls double they should stick to each other forming a ladi.

Cover and keep for 20 mins.

Preheat your oven at 180 ° for 20 mins

Once 20 mins passes, brush the pavs with milk and bake for 20 to 25 mins. Mine gets done at 22 to 25 mins. .

Once the top has browned well take it out and brush them with melted butter, this will further enhance the color…

I bake for 20 mins and then 2 mins I turn the top heating on for browning.

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For the past few days I’ve been presenting my salads in a different way. It’s so much creating these and the salads vanish within minutes. And the excitement I get to see in my kids is just beyond words..

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Before my wedding I had not tasted this dish. .But post wedding, I developed a liking for this dish gradually. I too started looking for recipes to cook this for my hubby. . Since he loved it.. The subzi always turned out good. But I had to try many times before I started making proper kachoris. . Earlier, when I had started making these soon after marriage.. my stuffing would come out and leak in the oil. .. I can say I have come a long way in these 8 years.

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Ingredients

    For the kachoris outer covering


1. Whole wheat flour or ghehun ka aata – 1 to 2 cups depending on the size of your family.

2. Salt to taste

3. Ghee  2 tablespoon

4. Water for kneading.

For the stuffing

1. Urid dal 3/4th cup soaked for 30 to 45 minutes.

2. Salt to taste

3. Green chilies 3 to 4 finely chopped

4. Ginger finely chopped 2 teaspoons.

5. Dry roast 1 teaspoon jeera, 1 tsp coriander seeds, 3 whole red chillies, 1 tsp saunf.. and powder it. You can also use powder instead.

6. Amchur powder 1/2 tsp

7. Coriander leaves 2 to 3 tsp

8. Hing 1/2 tsp

9. garam masala or goda masala 1/4th tsp

10. Oil for frying

Method

1. Soak the Urid dal for at least 30 to 45 minutes.

2.Take a wide bowl add the flour, salt and ghee. Mix the ghee well in the flour and crumb it with your fingers.

3. Add little water at a time and make a stiff dough similar to poori dough.

4. Add a little oil, coat the dough and cover and set aside.

5. Drain the water from the dal, wash it well and remove all the water. Take mixer jar and grind it without water. Grind it into a coarse powder.. (don’t make it a paste. You just need to pulse it for a few seconds in a mixer so that it breaks down. .)

6. Dry roast jeera, saunf, red chilies, coriander seeds. Powder it. I like to make my own masalas. . So, I pound it in my iron mortar and pestle. I like to pound it to a coarse powder ..

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7. Finely chop ginger and green chilies.

8. Take a pan, add oil.  Once oil is hot, add Hing and 2 teaspoons of the pound masalas. Now add the green chilies and ginger. . Sauté it till the chili and ginger are done.

9. Once you get good aroma of the masalas add the ground Urid dal. Mix it well on low heat. Add little oil if needed.

10. Add salt and keep mixing. The dal would separate and become powder.. keep sautéing till it turn a nice brown color and you get the aroma of dal.

11. Once the mixture turns brown in color add garam masala or goda masala
(I used home made goda masala). Take off heat. Add amchur and chopped dhaniya pati or coriander leaves. Mix well and set aside. Check for salt.

12. Heat oil in a kadhai for frying the kachoris.

13. Take a small amla sized ball and make a small poori.

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14. Take one tsp of the stuffing mixture and place in the center of the poori.

15. Now slowing bring together all the sides of the poori and seal it. Like in the picture below.

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16. With a light hand slightly roll out the pooris. No need to make it very big. Just slightly roll out. Like the picture below.

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17. Check the oil. If it is hot enough slowly drop the pooris and deep fry them. Slowly turn and fry and remove from oil when both sides puff up. (I held one side of the kachori with the ladle to puff it up )

18. Serve hot with rasadar aloo subzi.

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Rasadar aloo and mutter subzi

Ingredients

1. Aloo or potato 4 medium cut in half and pressure cooked for 5 to 6 whistles.

2. Salt to taste

3. Green Peas a little more than a handful. Pressure cooked for 1 whistle.

4. Green chilies 4 to 5 finely chopped

5. Ginger finely chopped 2 tsp.

6. Coriander leaves  2 to 3 tsp.

7. Juice of lemon 1 to 1/2 tsp. . Depending on the quality of lemon.

8. Goda masala 1/4 tsp

9. The pound masala we prepared above comprising jeera, coriander, saunf and red chili – 1 to 1/2 tsp.

10. Whole red chili 2 broken into half.

11. Jeera 1 tsp for tempering. And 1 tsp Hing.

12. Ghee 2 tsp for tempering.

13. Water 2 to 3 cups

14. Turmeric powder 1/4th tsp

Method

1. Take a pan, add ghee. Once ghee is hot add jeera and Hing. Let it splutter. Add the broken red chilies. Add the boiled peas. Sauté for 2 minutes.

2. Add turmeric powder and pound masala, Sauté for 1 minute and add chopped green chilies and ginger. Sauté till they are done.

3. Add 1 cup water. Peal potatoes and cut them or break them into small chunks.. don’t mash them to paste. Add these potatoes to the pan. Add 1 more cup water. The dish should have lot of gravy.

4. Add salt and let it cook. After 5 to 7 minutes the gravy will thicken. . Add more water if it has become too thick. Add goda masala and check salt. Turn off the heat.

5. Add lemon juice and garnish with coriander leaves.

6. Adjust spice according to your liking. We like it a little hot.

Enjoy the kachoris with the rasadar subzi. .

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