Egg Bhaji

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Ingredients:

4 Boiled Eggs(cut into pieces)

1/2 cup finely chopped Onion.

1/4 cup finely chopped Tomato.

2 tbsp finely chopped Corriander leaves.

1 tbsp Oil.

1/4 tsp Haldi powder.

1/2 tsp Chilli powder.

1/2 tsp Dhana-jeera powder.

Salt to taste.

Method:

Heat oil in a pan,add onion saute till pinkish brown.

Add chopped tomatoes,mix and let cook for 2 minutes,now add dhana-jeera powder,chilli powder and haldi powder.

Mix well,now add chopped boiled eggs and salt,mix well with light hand.

Cover and let cook for 2 minutes,add chopped corriander leaves.

Remove in a serving bowl and serve with roti or paratha of your choice.

Happy Cooking !!!

Sameera.

Gul Pohe (Sweet Beaten Rice)

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This sweet dish is made in every Maharashtrian house on narak chathurthi,the first day of Diwali.

You can make it as a snacks also.This dishes tastes awesome if made with gavthi Poha (Pinkish colour poha)

If you dont have these you can use the regular white poha.

Ingredients:

1 and 1/2 cup Poha (Beaten Rice)

1/2 cup grated or finely chopped Gul ( Jaggery)

2 tbsp freshly grated Coconut.

1/4 tsp Nutmeg powder.

Salt to taste.

Method:

Wash and soak poha for 5 minutes in cold water.

Drain and squeeze out excess water.

Mix all the ingredients together.

Remove in a serving bowl and serve immediately.

Happy Cooking!!!

Sameera.

Instant Rava Uthapam

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This is an easy to make tasty snacks recipe,I learned this from my sister in law,Sudha Parab.

I am a great fan of dosas and polis,this is become an instant hit with me.

Ingredients:

1 cup Rava.

1/2 cup Rice Aata.

2 tbsp Dahi.

1/2 cup choppd Onions.

1/4 cup chopped Corriander leaves.

1 tsp finely chopped Green Chillies.

1/8 tsp Black Pepper powder.

Salt to taste.

Oil for smearing.

Method:

Mix all ingredients together in a bowl ,except oil.

Add little water to get batter like consistency.

Keep aside for 20 minutes.

Heat a non stick griddle.,stir and pour the batter spreading on the griddle in a circular motion.(from center of the griddle ).

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Cover and cook on slow flame,turn it to cook on other side.

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Repeat the process to make another uthapam.

Serve hot with chutney/sauce of your choice.

Happy Cooking !!!

Sameera

Paplet Fry (Pomfret Fry)

 

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Paplet is like king of fish.Every fish eater loves paplet,small paplets are stuffed and fried whole.

Ingredients:

1 whole Paplet (cut into 6 to 7 pieces)

Salt to taste.

1 tbsp kokum aagul.(Juice of Kokum)

1/4 cup rice flour.

1/4 cup fine rava.

Oil for frying.

For the masala

1 medium sized onion.

2 tbsp Dhana(corriander seeds)

5 tbsp Red chilli powder.

1 tbsp haldi powder.

1 tsp black pepper powder.

Method:

Usually we get paplet pre cut from market,if not can be cut in following way.

 

Wash cut pieces of paplet under running water.

Add salt,turmeric and kokum aagul to wash and cleaned fish.Keep aside.

Place all the masala ingredients in a mixie jar and grind to a smooth paste using very little water.

Apply this masala to the fish pieces.Leave it to marinate for 15 to 20 minutes.

 

Mix together rice flour and rava.

Heat Oil in a frying pan.

Coat the marinatedfish pieces with rava and rice flour mixture from both the sides.

Shallow fry in the oil till crisp.

 

Drain on an absorbent paper to drain out excess oil.

Serve hot.

Happy Cooking !!!

Sameera.

Batata Vada

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Batata vada is a world-famous Indian dish! It is nothing but crisp potato fritters encased in a gram flour batter, these are enjoyed occasionally by all…

Ingredients:

For the vada filling 

1 1/2 cups boiled and mashed Potatoes

2 tbsp Green chilli-ginger-garlic paste.

1 tsp Mustard seeds

1/2 tsp Methi seeds.

1/4 tsp Asafoetida

6 to 8 kadi patta finely chopped

1/2 tsp Haldi powder

2 tbsp chopped Corriander leaves.

2 tbsp oil

For the outer covering

2 cup Besan (Bengal gram flour)

1/4 tsp Haldi powder

a pinch of Fruit salt

1/2 tsp Dhana jeera powder

salt to taste

oil for deep-frying

2 tbsp Mint chutney.

2 tbsp Khajur imli chutney.

Method:

For the vada fillling :

Finely chop boiled and peeled potatoes,keep aside.

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Heat the oil and add the mustard seeds,methi seeds. When they crackle, add the asafoetida and curry leaves and sauté for a few seconds.
Add green chilli,ginger and garlic paste,sauté again for a few seconds.

Add the potatoes, turmeric powder and salt and mix well.Add chopped corriander leaves,mix well.

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Remove from the fire and cool.

Divide into 8 equal portions. Shape into rounds.

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For the outer covering

Combine all the ingredients in a bowl and make a batter using approximately 1/3 cup of water.

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Dip each round of the vada filling into the batter and allow it to coat the mixture well .

Deep fry in hot oil, till golden brown on both the sides

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Drain on absorbent paper.

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Serve immediately with mint and khajur imli chutney.

Happy Cooking!!!

Sameera.

 

Vada Pav

 

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Mumbai’s very own burger. The vada is made of a spicy potato filling deep fried in a gram flour batter. Along with a hot and spicy green chutney and sweet and tangy khajur imli ki chutney, it is served inside a small “Laddi Pav”.Vada pav is a staple food of many mumbaikars.

Ingredients

8 ladi pavs

For the vada filling 

1 1/2 cups boiled and mashed Potatoes

2 tbsp Green chilli-ginger-garlic paste.

1 tsp Mustard seeds

1/2 tsp Methi seeds.

1/4 tsp Asafoetida

6 to 8 kadi patta finely chopped

1/2 tsp Haldi powder

2 tbsp chopped Corriander leaves.

2 tbsp oil

For the outer covering

2 cup Besan (Bengal gram flour)

1/4 tsp Haldi powder

a pinch of Fruit salt

1/2 tsp Dhana jeera powder

salt to taste

oil for deep-frying

4 tbsp Mint chutney.

4 tbsp Khajur imli chutney.

Method:

For the vada fillling :

Finely chop boiled and peeled potatoes,keep aside.

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Heat the oil and add the mustard seeds,methi seeds. When they crackle, add the asafoetida and curry leaves and sauté for a few seconds.
Add green chilli,ginger and garlic paste,sauté again for a few seconds.

Add the potatoes, turmeric powder and salt and mix well.Add chopped corriander leaves,mix well.

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Remove from the fire and cool.

Divide into 8 equal portions. Shape into rounds.

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For the outer covering

Combine all the ingredients in a bowl and make a batter using approximately 1/3 cup of water.

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Dip each round of the vada filling into the batter and allow it to coat the mixture well .

Deep fry in hot oil, till golden brown on both the sides

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. Drain on absorbent paper and keep aside.

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How to proceed:

Take ladi pav.

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Slice each pav into half.

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Spread some green and some khajur imli chutney

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Place one vada in each pav.

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And press together.

Serve immediately.

Happy Cooking!!!

Sameera.

Tips:For more spicy flavour u can add dry red garlic chutney,finely chopped onions,schezwan sauce can be added to make schezwan vada pav,butter can be used to make butter vada pav,slices of cheese or some grated cheese can be used to make cheese vada pav.Vada pav acn also be slightly grilled with butter to make grilled vada pav.

Lemon Rice

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South Indian Lemon rice, is rice mixed with lemon. It has a nice tangy flavor of lemon and mild flavor of ginger.

Its very easy to make and makes a great lunch-box option.

it is one of the frequently made recipes in south india with leftover rice for morning breakfast and is served with chutney.

Also known as chitranna in Karnataka.

Ingredients:

1 tbsp Lemon juice

2 cups cooked Rice

1 tbsp Oil.

1/2 tsp Mustard seeds ( rai / sarson)

1/2 tsp Urad dal (split black lentils)

1 tsp Ginger grated.

5 to 6 Curry Leaves (kadi patta)

2 whole dry kashmiri red chillies/Green chillies , broken into pieces

1 tbsp Peanuts.

1 tbsp Cashew nuts broken into pieces.

1/2 tsp turmeric powder (haldi)

1 TB so Coriander Leaves chopped.

Salt to taste

Method:

Heat oil in a broad non-stick pan and add the mustard seeds.

When the seeds crackle, add the urad dal,curry leaves,grated ginfer and sauté on a medium flame for 1 minute.

Add red chillies/green chiilies and sauté on a medium flame for 30 seconds.

Add peanuts and cashew nuts,saute till golden brown in colour.

IMG_20200813_145536Add the turmeric powder,rice and salt,mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.

IMG_20200813_145552Switch off the gas ,add lemon juice and mix well ,add chopped coriander leaves and serve hot.

Happy Cookin!!!

Sameera.

 

Gul Poli

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Gul poli is a delicacy made especially on sankrant day,it is also known as til gul poli.

Ingredients:

For Stuffing
1/4 cup Sesame Seeds

1/4 cup roasted Peanut powder

2 tbsp Poppy seeds roasted

2 tbsp Besan roasted in 1 tbsp Ghee.

1/2 cup grated Jaggery / Gul

1/4 tsp Cardamom powder

1/4 tsp Nutmeg powder

pinch of Salt

For Dough:

2 cup Wheat Flour

1 cup Maida

2 tbsp Besan

2 tbsp hot Oil

Salt to taste

Method:
Dry roast sesame seeds until it gets deep golden color.

Put dry roasted sesame seeds,poppy seeds and roasted peanut powder in blender and grind to make it in to fine powder.

Mix together powdered seeds,besan and grated jaggery in a microwave safe bowl,heat it for 30 secs.

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Remove and add cardamom powder ,nutmeg powder and salt.

Mix well to form a ball.

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For dough mix together whole wheat flour, maida,besan,salt and hot oil .

Add little water if required,knead to form a stiff dough.

Leave dough to rest for 2o mins.

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Divide dough in to 12 equal size balls.

Divide stuffing into 6 equal size balls.

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Now take two balls  of flour dough, deep it in to dry flour and roll them  out in to 2 small puri.

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Put the stuffing in the middle of one puri and sandwich it with another puri, closes all the edges really good.

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Again deep it in to dry flour and roll gently like paratha.

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Roast on skillet on medium to high heat until both the size of poli gets light golden spots.

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Apply ghee .

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Serve hot.

Happy Cooking!!!

Sameera.

Til kutachi Vadi

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In month of January winter is at its peak,til and gul (sesame seeds and jaggery) are considered healthy when having during cold days.They warm up your tummies from within.Thus til ladoo and wadis are made in abundance during this period.

This recipe is from one of my friend Mrs Pallavi Mahadik ,who runs a catering business in Pune.

Ingredients:

1 cup Sesame seeds

1 cup and 2 tbsp Jaggery

1/2 cup roasted Groundnuts ground nuts.

1 tsp Cardamom powder

4 tbsp Ghee.

Pinch of Salt

Method:
Roast sesame on low heat till they turn golden brown in colour.Keep aside to cool.

Now mix together sesame seeds and ground nut and grind them coarsley.

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Heat a pan add 2 tbsp ghee and gratted jaggery, allow it to melt for approximately 4 mins .

Add cardamom powder and salt.

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Now add ground sesame and ground nuts mixture in melted jaggery and mix well.

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Grease a large dish with some ghee and pour this mixture into it.

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Cut it into square or diamond shape.

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Cool completely.

Store in an airtight container.

Happy Cooking !!!

Sameera.

 

Bajrichi Bhakri

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Ingredients:

1 1/2 cup Bajari Flour / Millet Flour

1/4 tsp Salt

1/3 cup Water

3 tsp Sesame Seeds

Method:

Take a bajari flour in a bowl, add salt and mix well.

Add 1/2 cup of hot boiling water and mix well.

After a dough cools down a bit, start the kneading process.

Gradually add remaining water to knead it in to soft dough.

Knead the dough good for about 4 to 5 mts.

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Divide dough in to 3 equal balls, take one of the ball and smooth it out between palms and flatten it out.

Dust dry bajari flour on rolling board and start to pat the bhakari in round shape.

Use rolling pin to roll out bhakari to get even consistency.

Spread a bit of sesame seeds on the top of bhakari and give them a gentle pat as well, so that sesame seeds won’t fall down while bhakari is getting roasted.

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Put the bhakari on hot skillet in the upside down position.

Brush the floured side of bhakari with generous amount of water.

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Let bhakari roast for minute or two or until water starts to evaporate.

Once the water dries out, immediately flip the bhakari over and roast from other side as well for about a minute.

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Now move the skillet away, lift the bhakari and roast it on a direct heat just like how we roast fulka.

Serve hot with a dollop of ghee or butter on the top of it!

Happy Cooking!!!

Sameera.