Wednesday, March 24, 2010


Vada Pav Ingredients:

Pav – 7-8
Potatoes – 3 big sized
Finely chopped Green Chillies – 2
Chilli Powder – 1-1/2 tsp
Garam Masala Powder – 1/2 tsp
Hing Drops or Asefotida – 3 drops
Besan or Bengal Gram Flour – 1 cup
Lemon Juice – 1/2 tsp
Finely chopped Coriander Leaves
Oil to deep fry
Pudina Chutney (Optional)
Sweet Tamarind Chutney (Optional)
Tampering Ingredients:
Mustard Seeds – 1/2 tsp
Curry leaves – 6-7
Oil – 1 tsp

How to Prepare:

1) Wash the Potatoes and pressure cook the Potatoes for 3-4 whistles. When the pressure eases, remove Potatoes from the cooker, peel the skin of the Potatoes. Mash or grate them (to get rid of lumps we can grate it). Keep aside.
2) Tampering Method: Heat Oil in a frying pan, add Mustard Seeds. Once the seeds splutter, add Curry Leaves. Fry them well. Keep aside.
3) Transfer the mashed or grated Potatoes (from Step 1) to a bowl. Add finely chopped Green Chillies, chopped Coriander Leaves, Garam Masala, Hing drops and Salt. Mix them well. Add Lemon Juice and Tampered mixture from Step 2 to this mixture and prepare dough.
Divide the dough into 7-8 balls and press it and prepare like patties by pressing in the middle of the balls with the help of palm.
4) Add Besan to a bowl. Add Chilli powder and little Hing and Water and prepare thick batter like Dosa batter.
Dip each patties from Step 3 into this batter and deep fry all the patties.
Now hot Vada is ready.
5) Cut the Pav in the middle. If you have Pudina Chutney and Sweet Tamarind Chutney at home, apply 1/2 tsp of Pudina chutney to one side and 1/2 tsp of Sweet Tamarind chutney to the other side of the Pav. Keep the hot Vada in the middle of the Pav. Vada Pav is now ready.

Serve hot Vada-Pav with Chutney of your liking.


250gms Potatoes
1 Big Capsicum
1 Big Onion
6 – 8 Garlic Pods
1 Cup Tomato Puree
1 Cup Beans and Carrots pieces
2tbsp Pav Bhaji Masala
1tbsp Red Chili Paste or
1tsp Red Chili Powder
2tbsp Butter
Salt to taste

To Serve:
8 Pav
Butter for toasting and topping the Bhaji
Chopped Coriander Leaves
Chopped Onions
Lemon slices

Boil Potatoes, Beans and Carrot separately and keep aside. Peel Potatoes and mash it along with Beans and Carrot and keep it aside. Chop Capsicum, Onion and Garlic finely and keep each vegetable separately.
Heat Butter in a pan and add Garlic and sauté for few seconds and then add Onion. Stir-fry until the Onion turn a light pink, now add Capsicum and sauté for a minute. To this add Tomato Puree and stir-fry for 2 to 3 minutes. Add Pav Bhaji Masala, Red Chili Paste or Red Chili Powder, mashed Potato-Beans-Carrot and Salt and mix well. If the mixture is very thick add more water and while mixing keep mashing the vegetables against the sides of the pan.

To serve:
Cut Pav into halves and apply butter on the sides and toast them. Serve them with a Cup of hot Bhaji garnished with Coriander leaves. Serve raw Onions and Lemon wedge along with it.



For Covering :
1 Cup Maida/Refined Flour
1/4 Cup Corn Flour
2tsp Maida/Refined Flour, mix with water to a paste
1/2 tsp Baking Powder
2tsp Oil
Oil for deep-frying
Salt to taste

For Stuffing:

1 Cup Cabbage, Juliennes
1/2 Cup Carrot, Juliennes
1/2 Cup Capsicum, Juliennes
1 Bunch of Spring Onion Scallions
1/2 tsp Aginomoto, Optional
1/2 Cup Soya Sauce
2tsp Sugar
2tsp Chili Sauce
1tbsp Oil
Salt to taste


Use Wanton sheets for the outer covering. If Wanton sheets are not available then the covering can be prepared using Maida/flour and Cornflour. Mix Maida, Cornflour, Salt, Baking Powder, Oil and using water knead into dough. Divide the dough into balls and roll out each one into a thin circle. Roast each circle for a minute or two; let it not become too crisp.
Cut Cabbage, Capsicum and Onion finely, grate Carrot. Heat Oil, add all the Vegetables and Aginomoto and mix well. Add Salt, Sugar, Soya Sauce and Chili Sauce and cook for 3 minutes on high flame. Remove and let it cool.

Fill the vegetable mixture on the Wanton sheet or the Maida/Flour bread and roll it tightly. Seal the edges using the Maida/Flour paste. Heat Oil in a wok and deep-fry them till golden brown and crisp
Serve hot with tomato sauce..



•2 medium potatoes
•1 cup chopped mixed vegetables (green peas, carrots, green beans, corn)
•2 tablespoons chopped cilantro (green coriander)
•2 finely chopped green chilies (adjust to your taste)
•1 teaspoon chopped ginger
•1 teaspoon salt (adjust to your taste)
•1 teaspoon mango powder
•3 tablespoon All Purpose flour (plain flour or maida)
•1 cup breadcrumbs
•Oil to fry


1.Boiled the potatoes until they are tender.
2.Once cooked, drain the water and let the potatoes cool down.
3.Peel the skin off and mash the potatoes.
4.Steam the chopped mixed vegetables.
5.Make sure to squeeze the vegetables to take the excess water out and Pat dry.
6.Mix all the ingredients togather; adjust salt and pepper to your taste.
7.Add 4 tablespoons of water to the All Purpose flour to make a batter and keep aside.
8.With oiled hands, divide the mixture into 10 equal parts.
9.Shape into flat round patties about 1/2 inch thick.
10Dip each patty in the flour batter, and roll the patty in breadcrumbs and set aside.
11Heat the oil on medium high heat in a frying pan.
12Frying pan should have atleast 1 1/2 inch of oil. To check if the oil is ready, put one drop of batter in the oil, the batter should come up right away.
13Fry a few cutlets at a time until they are golden-brown on both sides.
14Repeat this until all the cutlets are done. Serve hot.


1If the oil is not hot enough, the patties will break.
2If the vegetable/potato mixture looks wet, you can add some breadcrumbs.
3You can always change the shape of the cutlets to your desired shape.

Serving suggestions:

1Vegetable cutlets are best when dipped with Cilantro chutney, or tamarind chutney.
2Vegetable cutlets also make great veggie burgers, adding cheese lettuce, tomatoes, chutney or ketchup.



•Cauliflower florets - 4 cups
•Chopped onion - 1 cup
•Green chilly - 2
•Green onions - 1/4 cup
•Green bell pepper - 1/2
•Finely chopped garlic - 2 tsp
•Finely chopped ginger - 1 tsp
•Coriander leaves - a few
•Red chilly powder - 1 tsp
•Soy sauce - 2 tbsp
•Green chilly sauce - 2 tbsp
•Tomato sauce - 3 tbsp
•Oil - 2 tbsp
•Salt to taste

Ingredients II (Preparation of cauliflower fritters):

•All purpose flour/Maida - 1/2 cup
•Corn flour - 6 tsp
•Finely chopped garlic - 1/2 tsp
•Finely chopped ginger - 1/2 tsp
•Red chilly powder - 3/4 tsp
•Salt to taste
•Oil to fry

Method of Preparation:

1.Cut the cauliflower into medium size florets and add it to the boiling water and leave it for 4-5 minutes
2.Remove from heat before it gets overcooked and then drain the water. Keep it aside
3.Make a thin batter with water using the ingredients II except oil
4.Heat oil in a deep bottom pan
5.Now dip the florets in the batter and drop it in oil. It should be golden brown
6.Like this repeat the process with the rest of the florets
7.Turn both the sides and fry. Leave enough space between the florets while frying
8.Keep them aside
9.In a wide pan, heat 2 tbsp of oil
10.Add onions and fry till they become translucent
11.Now add the ginger and garlic and saute
12.Now add the chopped green chillies, green onions, chopped bell pepper and toss for a few seconds
13.After that add the red chilly powder and salt
14.Combine them together and keep on frying till you get rid of the raw smell
15.The bell pepper should be soft and crispy
16.Add soy sauce, green chilly sauce, tomato sauce and 3 to 4 tbsp of water. Combine them
17.Now add the fried cauliflower to it and toss it carefully till the masala sticks to the cauliflower
18.Add water if required. Leave it for 5 mins
19.Remove from heat and garnish with coriander and green onions


Ingredients for Papdi Chaat

Flour: 1 cup
Oil: 2 tsp
Ajwain: 1/4 tsp
Tamarind chutney: 1/4 cup
Green chutney: 1 tbs
Cumin powder (crushed)
Chaat masala: 1/2 tsp
Onion: 1 (finely chopped)
Bhujia: 1 tbs (popular brand: Haldiram)
Coriander leaves: 1 tsp (finely chopped)
Curd: 2 tbs (beaten)
Potato: 1 (boiled and chopped)
Salt by taste
Oil for frying

Method for preparation:

Mix the ingredients together which includes oil, salt, flour, and ajwain. Knead to soft dough with use of some water. Make small rolls and roll it into thin rounds. Repeat it with all the dough and place it on a clean cloth. Pour oil in a pan and heat it. Cut the rolled dough into small rounds with the help of a small catori into a one-inch diameter. Alternatively, you can use a cutter too. Fry it till it turns golden brown. Keep it aside. Take 2 papdis in a plate. Pour other ingredients over it one by one and there you go.

Enjoy the recipe………..



For the pastry:
2 cups flour
1/2 tsp. salt
4 Tbsp. oil
4 Tbsp. water

For the stuffing:
4-5 medium potatoes, boiled in their jackets and allowed to cool
4 Tbsp. oil
1 medium onion, peeled and finely chopped
1 cup (175 g) shelled peas
1 Tbsp. finely grated peeled fresh ginger
1 fresh hot green chili, finely chopped
3 Tbsp. very finely chopped fresh green coriander (cilantro)
3 Tbsp. water
1 1/2 tsp. salt
1 tsp. ground coriander seeds
1 tsp. garam masala
1 tsp. ground roasted cumin seeds
1/4 tsp. cayenne pepper
2 Tbsp. lemon juice
oil for deep frying


Sift the flour and salt into a bowl. Add the 4 tablespoons on oil and rub it in with your fingers until the mixture resembles coarse breadcrumbs. Slowly add about 4 tablespoons water -- or a tiny bit more -- and gather the dough into a stiff ball.

Empty the ball out on to clean work surface. Knead the dough for about 10 minutes or until it is smooth. Make a ball. Rub the ball with about 1/4 teaspoon oil and slip it into a plastic bag. Set aside for 30 minutes or longer.

Make the stuffing. Peel the potatoes and cut them into 1/4 inch dice. Heat 4 tablespoons oil in a large frying pan over a medium flame. When hot, put in the onion. Stir and fry until brown at the edges. Add the peas, ginger, green chili, fresh coriander (cilantro), and 3 tablespoons water. Cover, lower heat and simmer until peas are cooked. Stir every now and then and add a little more water if the frying pan seems to dry out.

Add the diced potatoes, salt, coriander seeds, garam masala, roasted cumin, cayenne, and lemon juice. Stir to mix. Cook on low heat for 3-4 minutes, stirring gently as you do so. Check balance of salt and lemon juice. You may want more of both. Turn off the heat and allow the mixture to cool.

Knead the pastry dough again and divide it into eight balls. Keep 7 covered while you work with the eight. Roll this ball out into a 7 inch (18 cm) round. Cut it into half with a sharp, pointed knife. Pick up one half and form a cone, making a 1/4 inch wide (5 mm), overlapping seam. Glue this seam together with a little water. Fill the cone with about 2 1/2 tablespoons of the potato mixture. Close the top of the cone by sticking the open edges together with a little water. Again, your seam should be about 1/4 inch (5 mm) wide. Press the top seam down with the prongs of a fork or flute it with your fingers. Make 7 more samosas.

Heat about 1 1/2 to 2 inches (4-5 cm) of oil for deep frying over a medium-low flame. You may use a small, deep, frying pan for this or an Indian wok. When the oil is medium hot, put in as many samosas as the pan will hold in a single layer. Fry slowly, turning the samosas frequently until they are golden brown and crisp. Drain on paper towel and serve hot, warm, or at room temperature.