Monday, June 25, 2012

Pure Vegetarian Crab-like Fritters

Quiet Weird Header right ? Some history behind this..
Pune is surrounded by some wonderful monsoon destinations, one of the most famous is Sinhagad, a small fortress over one of the tall western ranges of Sahyadris. Many of us make an yearly monsoon visit to Sinhagad for some wonderful foggy experience.
If you strain your eyes.. that’s The Foodie.. lost in the clouds..
You can get some wonderful fritters called as – Khekda Bhajji – translates in English as “Crab Fritters”. But these are nothing but onion Fritters, only shaped as Crab Open-mouthed smile
Can you feel three crabs walking ??
The Black and White version goes to Usha and Susan’s BW – Weekly event.
This is not a recipe post, just an introduction to this new name, recipe will follow soon. Smile

Thursday, June 21, 2012

Namkeen Chawal | Phodnicha Bhat

One Kitchen, Same Ingredients, Same Dish, Same Taste, Two Languages, Two Names. One more dish to the list where we call the same ingredients with different names.


When I posted about my Paneer Fried Rice, I realised that I have not posted about our most common – nearly weekly dish with the leftover rice. The Foodie calls it Namkeen Chawal while I call it Phodnicha Bhat. This is nothing but Tempered Fried Rice.


You Need :

  • Rice : 1/2 cup – leftover rice or cooked rice
  • Onion: coarsely chopped – 1medium
  • Green Chillies: 3-4 slit and chopped
  • Curry Leaves : about 10
  • Cumin seeds: 1 tsp
  • Mustard Seeds : 1tsp
  • Turmeric powder: 1/4 tsp
  • Asafoetida : 1 pinch
  • Lemon juice: of 1/4 lemon piece or Amchur (Dry mango) Powder: 1/4 tsp <I prefer lemon he prefers amchur>
  • Sugar: about 1-2 tbsp
  • Coriander Leaves to garnish
  • Peanuts (optionals)
  • salt to taste


You Do:

  1. In flat pan, heat oil add Asafoetida, cumin and mustard seeds. Followed by green chillies and curry leaves.
  2. Follow with Onion. Sauté till light pink.
  3. Add Rice, along with turmeric powder, amchur, sugar and salt. You can add peanuts here.
  4. Cover and cook for couple of minutes till rice is nicely covered with spices.
  5. Garnish with coriander leaves. If you do not add amchur then add lemon juice here.


We always prepare this whenever we have leftover rice, which is weekly :P We have it with curd, papad and pickle.

Sending this to Breakfast Club : Leftover event hosted by Smarterfitter and Helen.


Happy Cooking and Posting about it :)

Monday, June 18, 2012

Puran in food processor

I’m attending my BIL’s wedding now, Eating Sweets is the only thing that I’m doing currently. And so I thought, I’ve this Very Sweet Snaps lying in my Photo folder, why not post them now.


Puran Poli is a classic Marathi dish, which is normally prepared during holi and padwa. Puran – the sweet stuffing made of chickpea lentils, is prepared and sieved through a utensil called Puran-yantra <Googled for some images here>. I never tried my hands on Puran or Puran Poli, cos I genuinely thought that this puran-yantra was necessary.


But over the Holi, as an experiment I tried this with the help of food processor. It came out perfect with a smooth consistency.


My work friend Meenakshi consistently prepares Puran Poli every year, and bring whole lot for us too. These measurements are courtesy to her.

You Need:

  • Chana Dal: 1 cup <where 1 cup =250 mg, you can follow this for below measures> IMG_0355
  • Jaggery: ¾ cup
  • Sugar : ¼ cup
  • Elaichi : 2-3 crushed finely IMG_0360
  • Nutmeg powder : 1tsp
  • Water : 2 and 1/2 cup

You Do: 

  1. Pressure Cooker – Chana Dal and water for about ten minutes.
  2. Once cooled – Drain out all the water from it.IMG_0356
  3. Mash the dal like this:  IMG_0357
  4. Then heat a flat type of kadai, mix all the ingredients mentioned.
  5. As the jaggery and sugar starts to melt, stir it often so that it mixes quite well.
  6. Look into it that the mix does not stick. It should be thick till you can do this : IMG_0361
  7. Let me cool, then in a food processor, mix this to make a smooth dough. It should be looked into, that you do not overdo this – it should not be runny.


Done. Just Puran is also served as Prasad at many places. Serve with a hot ghee :)

Thursday, June 14, 2012

Paneer Fried Rice

Don’t cry over a cuddled milk, new saying declared here. Initially I used to get irritated seeing Milk go waste, especially here in Indian summer. If you miss keeping it refrigerator even my ten minutes, milk start producing this thick curd type of substance.
But now I’ve learnt to deal with this. I use the thick curd thing as a paneer and the remaining water – called whey in chapati dough. If you want to intentionally prepare paneer, check out here.
So I had by chance prepared Paneer at my home, and I prepared this hybrid rice dish and christened it as Paneer Fried Rice. :)
You Need :
  • Crumbled Paneer : say 1/2 cup
  • Rice : 1/2 cup – leftover rice or cooked rice
  • Onion: coarsely chopped – 1medium
  • Green Chillies: 3-4 slit and chopped
  • cumin seeds: 1 tsp
  • turmeric powder: 1/4 tsp
  • lemon juice: of 1/4 lemon piece
  • Coriander Leaves to garnish
  • salt to taste
  • oil to sauté
You Do:
  1. In flat pan, heat oil add cumin powder followed by green chillies.
  2. As cluttering is done, follow with Onion. Sauté till light pink.
  3. Add Rice and Paneer, along with turmeric powder, lemon juice and salt. Cover and cook for couple of minutes or till paneer is cooked and rice is nicely covered with turmeric.
Done ! Garnish with coriander leaves. Serve with curd, we had with Lauki Raita.

Monday, June 11, 2012

Mangoooo Milkshake sluurrp

If Mango is  Krishna then I’m Meera :P – Not understood ;) IMG_0537

I’m an avid devotee of Mango, I heart them. And seriously I’ve no Patience to use it in any dish than just hogging on it once cut.


But then it was summer, heat, sweaty, wanted something cold to drink. And an Mango was lying in my refrigerator. I literally had to listen to my body over my heart and use the Mangoes with the Milk.IMG_0534

Took a Blender, Added Mango pieces , sugar if required. and cold milk. Just blend it and drink it.


If you still have patience then have it in a nice glass and and put some cut mango pieces along with some ice-cubes.


Slurp it, make hay when Mango is there :)

Sending this to Anu and Pari’s Only Mango event.

Only Mango

Happy Cooking and Posting about it Smile

Thursday, June 07, 2012

Dahi Vada Chaat | Summer Appetizer

It was my Brother’s birthday yesterday, no cake here but just his favourite vada. He is someone who can order the same thing daily, if he likes it. And seriously, till now whenever we visit any Udipi restaurant, he will order Medu Vada or if he is mood of something cooler then Dahi Vada :)

Happy B’Day Dude ! :)


The main ingredient of this dish is Curd-Dahi. So whenever you plan to prepare Dahi Vada, need to prepare Dahi one day ahead. So mix 1 tsp of thick curd with full fat milk, keep it overnight and find nice creamy thick curd the next morning. Refrigerate it until your require.


Vadas for Dahi vadas require the same process as we did in our last post of Round Medu Vadas. Its just that we do not use any spices while grinding. Hence, soak while split urad dal for around 4-8 hours, next drain the water and grind with salt and minimal water for max 2 tbsp. Deep fry this batter with small balls, when done, drain the oil in a tissue.


Now is the next part, Soak these vadas in warm water for about 20-45 seconds. Remove them, and drain out all the water. Keep it aside.


Take enough curd so that it covers each vadas, mix it with sugar and salt to taste. Add black pepper powder and finely chopped coriander leaves to this. Now beat the curd to make a smooth paste (not too watery).


Take couple of drained out vadas in each bowl, and cover with enough dahi. Sprinkle some red chilli powder with some chat masala. Also add some tamarind date chutney, if you have it.


This is a perfect summery appetizer, we have it as evening snacks when the temperature out is sky high :)


Happy cooking and posting about it :)

Sending this to Sumee’s Bon-vivant Appetizer event.


Monday, June 04, 2012

Round Medu Vadas | Bonda

One Dal – Soak it – Grind it , Output Two Vadas. One for summer other for Monsoon. One for appetizer other for Breakfast. One Sweet other Savoury.


Most of you have guessed it right, The Dal is White Spilt Urad Dal. Normally this is used in Dosa and Idli batter. But it also gives us lovely vadas, in form of Medu Vada or Vadas from Dahi Vada.

Over the weekend, BIL was visiting us, I tried my hands on both of these vadas. One for breakfast and other as an apetizer –perfect for summers.


I had not prepared Medu Vadas before, so it was quite a new experience for me. And frankly I did not know how to make the shape, so instead of trying my hand I finished the batch by preparing simple vadas, which I got to know are also called Bondas. (while browsing Raks)


I just tried the Medu Vada shape only in the last batch, it was not very disappointing :D

So today we will just cover the savoury version for about 10-12 bondas.


Soak White Split Urad Dal about 1 cup, overnight or say from 4-8 hours. Next, drain out all water from the Dal and grind with 1tsp of black peppercorns, salt, green chillies and curry leaves. Do not use water, use only about 2 tbsp of water to remove the stickiness of the batter, if any.

Once the batter is done, heat enough oil for deep frying in a kadai. You can used your hands to make small balls or can do the required by desired size of spoon. And carefully drop them in hot oil, deep fry from all sides till golden. Drain extra oil over a tissue.


Done, Server hot with Coconut Chutney.

Happy Cooking and Posting about it :)

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