Monday, November 29, 2010

Burji Paav

Are you an Eggeterian ??

If so which is your favourite dish? If I’m to answer this, I would say – there is no favourite dish with egg but any dish with egg is my favourite … confused :-/

I think Burji was one of the initial dishes which I learnt to prepare.


There is no learning required – it goes as a basic cooking knowledge. But I never had it with Paav, in my first organization Burji Paav was the only non-vegetarian dish served, and from then I fell in love with this combination. :">

You Need:IMG_3925

  • Eggs: 5 in number
  • Green chillies: 3-4 medium - sliced
  • Onion : 1 large or 2 medium – finely chopped
  • Cumin Seeds for tempering
  • Turmeric powder: ½ tsp
  • Red Chilli powder: ½ tsp (optional)
  • Oil for tempering
  • Coriander leaves for garnishing
  • Salt to taste

You Do:

  1. Heat oil in kadai, temper with cumin seeds and follow with green chillies.
  2. After spluttering is over, add onion. Sauté till golden.
  3. Till that time , beat eggs to make a smooth paste. Mix turmeric powder + red chilli powder and salt to this paste and beat again.
  4. Once onion seem half cooked add this beaten egg paste. Mix vigorously for couple of minutes. Look into it that the egg mix doesn’t stick to the base.
  5. Let it cook and stir in between. When the egg paste looks granular with no sticky instance in it – Burji is done !

Garnish with coriander leaves and serve with hot buttered Paav. Butter the Paav and heat from both the sides on pan, till light brown. If you like Paav and Eggs individually you should like this combination.


Sending this to Pari’s Only Chaat Event.


Happy Cooking and Posting about it !! :-h

Wednesday, November 24, 2010

Green Peas Chutney

After the first comment on my last post, it was Déjà vu .. remember my first guess post- All answers were right ??

Yeah.. the first comment was Right answer – Sushma and then few comments later Shubha and then Priya too… hit the Bulls Eye !! Yups… it is Green Peas Chutney ! >:D< Loved to see all comments, were quite varied :) Thanks guys!!

Had this chutney in G’s dabba, I loved it – bookmarked it in my mind and nearly after three months thought of preparing it. I cooked it for a dinner as a side dish for parathas and asked The Foodie its main ingredient. What he knows of me, he guessed everything from seeds-peels-remains of vegetable but not as – one of the major vegetable in one of the most famous side-dish in Indian cuisine – Aloo Matar  or Matar Paneer.  8-}

  IMG_3935 You Need:

  • Green Peas: 1 cup
  • Green Chillies: 2-3 medium - minced
  • Mint Leaves: small bunchful – optional
  • Curry Leaves: 4-5 –optional
  • Sugar to taste
  • Ghee - tempering
  • Cumin Seeds - tempering
  • Lemon juice to taste

You Do:

  1. Heat ghee in kadai – add cumin seeds, let it splutter.
  2. Follow with curry leaves, green chillies, once spluttering is done follow all other ingredients.
  3. Cook covered till peas are cooked well.
  4. Cool it and grind to paste.

Chutney is done :)


Mild peas aroma makes this chutney pleasing, can pass off as peas spread or give a thicker one as alight stuffing or serve with parathas.

Sending this to Priya and Richa’s Veggie of the month event. Hope this is accepted as I’m a bit late for this event.

Monday, November 22, 2010

Thursday, November 18, 2010

Beetroot cutlet - Blood Coloured fritters

I’m quite a fussy eater and as a kid I was more fussier. But my Mom is a smart lady, she used to prepare my favourite item with my not so favourite vegetable and I used to love it. Cutlet is such an item, mix anything in it but the final outcome is always adorable.


Beet Koshimbir\Raita\Salad was common at my place, though I love this salad today then as a kid I used to dodge it. So Mom used to prepare these Beet Cutlets and me and my BRO loved this – Blood Coloured fritters.

You Need: IMG_3902

  • Beet: 2 medium – pressure cooked – grated 
  • Potato: ½ - boiled – mashed \ OR you can use bread slices too
  • Coriander leaves : handful - minced
  • Green Chillies: 2-3 medium – minced
  • Cumin Powder: 1tsp
  • Coriander Powder: 1tsp
  • Flour (Maida) or Cornstarch or corn flour: 1tbsp
  • Semolina flour: 1tbsp
  • Salt to taste
  • Sugar to taste
  • Oil to shallow fry

You Do:

  1. Mix everything in BLUE. IMG_3903
  2. Make small balls and flatten them into cutlet shapes.
  3. Shallow fry till cooked from both sides.

Serve it with ketchup or just like that. Would love the soft insides with the crispiness in between.


Happy Cooking and Blogging about it :)

Tuesday, November 16, 2010

Radish green Snacks

How do you use Radish Leaves ?

Whenever I buy Radish, I plan to use them in one or other way, but I’ve observed they turn yellow- get dried up quite early, by next day. So this time I kept Meera’s  Muthiya recipe ready, and started on this dish as soon as Radish were in my kitchen.

I had prepared Methi Muthiya then and we loved it, so I repeated similar procedure with help of Meera’s recipe.


Taste wise I did not find much difference between the two, they are crispy - spicy and masaledaar, as usual ;)

We had it with chutney and ketchup. We had Citrus Blue drink along with these fried snacks – we need such cool drinks especially during October heat. We loved the overall combination.

This bookmarked recipe goes to Priya’s Bookmarked Tuesday.

Wednesday, November 10, 2010

Picture Post with Worded Wednesday

I was not in a celebration mood, but colourful shops, attractive decorative stuffs pestered  me to try my hands on doing something related to the festive season. We had couple of Diwali holidays so thought of utilizing it to do something creative experimental.

Me and The Foodie bought these


And I painted them to look like these


When I ran out of decent ideas, out came the cartoons on Diyas


Then we thought of preparing a Lantern – Akash Kandil, so we brought these


Had no idea what to prepare till we prepared this skeleton


The skeleton and our paper colours suited for Flower


So does it look like one .... say Lotus :PIMG_3981

Here is the final click with both Diyas and Kandil together.


I have many clicks of different stuffs not necessary related to Food, but am planning to post these as “Wordless Wednesdays”, the Photographed Wednesday tradition in blogosphere. So this Wednesday was a Worded one but still a picture post, hope to post many such Wednesday posts.

Thursday, November 04, 2010

Mathri - North Indian Pharal

Heard of Cosmo Diwali, that’s how we might celebrate it. The Foodie has his inputs and I’ve mine, we conveniently modify both in accordance with our moods-likes-interests. So after preparing Chivda, I had planned Shankarpali – sweet or savoury diamonds – we were discussing the preparations when The Foodie found this very similar to one of his Marwadi style PharalMathri. 


This is totally The Foodie’s recipe – quite similar to Savoury Shakarpali – a bit easier as you don’t have to cut them in any specific shapes. Even this Pharal can be prepared by the basic pantry ingredients. I had not planned this to go on blog, so didn’t click any snaps earlier, but you can see the end output.

You Need:

  • Flour(Maida): 2 cups
  • Semolina Flour(Rava): ½ cup
  • Carom seeds (Ajwain): 2tsp
  • Black Pepper: 2tsp - Crushed
  • Baking powder: pinch
  • Ghee\Vegetable Oil: 4tbsp – Warm- while kneading
  • Ghee\Vegetable Oil – for deep frying
  • Salt to taste

You Do:

  1. Mix everything in BLUE, remember to use hot ghee – knead the dough start with spoon till the ghee is warm then with hands. Knead to stiff dough.
  2. Let it stand for about 15-20 minutes.
  3. Roll these to small puri shapes either with roll-pin or with hands. The Foodie rolled these with palms.
  4. Use fork to prick pores into these mathris.
  5. Deep fry them in ghee or vegetable oil on medium flame, we used ghee.
  6. Remove when these are light golden and they turn light brown once they are out of heated ghee.
  7. IMG_3942

Done ! Let them cool, then store in air tight container. They turned out well – crispy and soft.I think if we had used roll-pin then these might have turned more like papdi but we liked it this way.

Monday, November 01, 2010

Chivda- simplest Pharal

Festive time, we smell a typical Pharal fragrance from most of the homes these days. Pharal  is the Marathi word for the sweet or savoury goodies prepared especially for Diwali. This year I thought of trying my hand on few of the simple goodies. And this weekend I started with chivda.


Chivda  is the simplest of Pharals to prepare – you can say a roasted version of Pohe. Most of the ingredients used are freely available in pantry and yeah, you can prepare this within twenty minutes. I prepared it for the first time, but now I think I’ll prepare this on regular basis for savoury snacks.

You Need :

  • Thin Poha: 1/4 kg
  • Green Chillies: 4-5 Large ones – split and cut in small pieces
  • Curry Leaves: about 20-25
  • Mustard Seeds: 2tsp
  • Cumin Seeds: 1tsp


  • Turmeric Powder: 1tsp
  • Red Chilli Powder: 1/2tsp
  • Cashews: fistful
  • Raisins: fistful
  • Peanuts: fistful
  • Roasted Chana Dal: fistful
  • salt to taste
  • sugar to taste

You Do:

  1. Heat Oil in a Huge Kadai, add Mustard Seeds followed by Cumin seeds. (Kadai – should be wide and huge enough to stir all the items easily)
  2. Once they splutter – follow with Curry Leaves and Green chillies.
  3. Add the items in Blue, fry them till half cooked.
  4. Add the Poha and mix with the spice mix till its covered with spices.


  1. Roast till all Poha turns crispy – about 15 minutes.

Done, keep it open till it cools down. Don’t keep in hot kadai else the bottom ones might turn red, use a flat thali to cool it. Store in air tight container. C for Chivda goes to “Dish Name Starts with C” event hosted by Akila.


Happy Diwali guys… have a safe and lovely festive season.

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