Tag Archives: Chili pepper

Rajsthani Special

 

 

 

 

 

Preparation Method of Aloo Bhaji Recipe

1)In the pressure cooker add cut pototoes, onion, cut tomato, ginger, and greenchillie.
2)Add little water salt and turmeric and pressure cook for 5 minutes.
3)Open cooker lid and with a spoon mash the potato a little so that some are mashed and some left cut in oil.
4)Add mustard,jeeera, curry leaves, red whole chillie, and again one sliced onion.
5)Fry and pour over the potato mixture.
6)Add corriander leaves.

Enjoy!!!

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Dal Palak Recipe HomeCurry

Method:
1. Cut palak finely and cook with enough water.
2. Cook dal with little turmeric powder in pressure cooker.
3. Cut onions and tomatoes finely.
4. Heat oil in a pan.
5. Season with cumin seeds.
6. When it splutters add the onions and fry till golden brown.
7. Add ginger chilli paste and fry for a minute.
8. Add the finely chopped tomatoes.
9. When it is cooked add mashed palak and cooked dal.
10. Pour enough water, salt and turmeric powder.
11. Boil for few minutes.
12. Remove from fire.
13. Squeeze lime and add coriander leaves.
14. Serve hot.

An Ode to the Vada Pav

If Rasam is my most favorite food, then Vada-Pav comes a close second. Its my comfort food for the soul and the only food that I craved for all through 09 months of pregnancy. It is often called a poor man’s burger and I think calling it so is an insult to a mighty, crunchy from outside and deliciously soft and spicy from inside, hot Vada between a Pav that has just the right amount of Lasoon Chutney and Deep Fried salted green chillies. The Vegetable Bonda from South India, is an inferior and distant cousin, that cannot make claims to Vada Pav’s feisty and feiry nature.This is a food for not the faint hearted, or for someone who watches his weight and is perenially counting his calories. This deep fried, huge balls of fire as I call them is not the ideal food to be had before a romantic interlude or on your first date. This is a dish you have with someone with whom you want to spend the rest of your life with. The Vada Pav lover is a Man of Character. He is not pretentious, is large hearted and loves all things for what it is,and will never give you a hard time when you put on a little weight,very symbolic of the Vada Pav. All over Bombay and Maharashtra you would see carts selling Vada Pav from early morning to late nights and is the perfect snack in between meals (According to Me). My growing up years in my family meant Saturday evenings in front of the television watching Doordarshan and sharing a few Vada Pav’s and Mirchi Bhajiya’s to tide over the ennui .College meant feasting on Vada Pav in Shivaji Park and outside Kirti College. Moving to Chennai/Kolkata and now New Delhi meant being bereft of this snack, and you can see me begging and pleading with friends, relatives and strangers to get me Vada Pav from Bombay.So popular is the snack ,that a vendor of this outside my parents started out with rather humble beginnings, now boasts of owning 02 plush apartments in our Hiranandani Complex, Powai and has sent his kids abroad for further studies. A no mean feat at that. My dearest chachi and mother are so inspired by this, they are ready to retire early and set up a stall selling hot Vada Pav’s soon. Ah, my days of being a multi- millionaire are just round the corner
RECIPE FOR THE PERFECT VADA PAV
Ingredients
Few Potatoes, Boiled and Mashed
Green Chillies and Garlic ground to a coarse paste
Mustard Seeds
Curry Leaves
Turmeric Powder
Besan/Gram Flour mixed with heeng, turmeric, salt and water to make a thick paste of g coating consistency
Oil for Tempering and Frying
Accompaniments
Bedekar dry Lasson Chutney
Few Green Chillies, Slit and Stuffed with Salt and Fried
Soft Pavs preferably from Bombay
Recipe
Heat a spoonful of oil for temepering. When hot, add chopped curry leaves, mustard seeds, turmeric powder. Add the green chilli-garlic paste and salt to taste, followed by mashed potatoes and cook for a minute. Cool and divide into equal portions and make round tikki shaped roundels. Meanwhile in another pan, heat oil for frying, and when sufficiently hot, dip the potato tikkis in besan batter and fry till light golden brown and not the colour of pakoras. Stuff them between slices of pav with fried green chillies and lasson chutney and EAT HOT!!! NEVER EVER SHARE