VADA PAV

Vada Pav , sometimes spelled Wada Pav is a vegetarian fast food dish native to the Indian state of Maharashtra.A Simple creation with a deep fried patato patty / vada with some spicy dry chutney and a fried green chilly.You can make vadas with chana dal /gram flour .The vada can be had during any time of day like breakfast , brunchor as an evening snack.

📌📌Watch the full video recipe here 📌📌

INGREDIENTS:

For VADA:
4-5 Boiled Potatoes
2-3 Chopped Onions
5-6 Garlic Cloves
1/2 Inch Ginger
Cumin -Mustard
Oil for frying
5-6 Green Chillies
Turmeric
Asafoetida
Salt
Coriander

For COATING The VADAS:
2 Cups Chana Dal Flour /Gram Flour
Turmeric
Red Chilly Powder
Salt
Water

For DRY CHUTNEY:
2 Tbsp Desicated Coconut
2 Tbsp Roasted Peanut
Cumin Seeds
Salt
Red Chilly Powder

For  PLATING:
10-12 Pav Sliced
1 Chopped onion


METHOD:
For VADA ;
STEP 1 - Boil, peel off and mash the potatoes.

STEP 2 - Take a wide pan , add oil and cumin -mustard seeds, asafoetida .

STEP 3 - Add chopped onion ,crushed garlic-ginger, chopped green chillies to it . Saute it well.

STEP 4 - Put turmeric ,salt and mashed potatoes in it . Mix it well.

Add fresh chopped coriander to it.

STEP 5 - Make small round balls with this potato mix using your palms.

STEP 6 - Take another wide pan with oil in it . Put on medium flame .

STEP 7 - Mix the Chana dal flour with all spices and water .

Make a batter and coat the vadas with this batter and fry them.

STEP 8 -  Fry all the vadas in it till nice brown colour. 

Keep them aside .

 For DRY CHUTNEY:
STEP 1 - Roast desicated coconut , peanuts seperately .
STEP 2 - Grind them with red chilly powder, salt ,cumin seeds and garlic in a mixer grinder.Your dry chutney is ready.[ for detail recipe see the chutney section].

For PLATING:
STEP 1 - Make a slit in each of the pav .

STEP 2 - Add a little dry chutney in them with a little chopped onion.

STEP 3 -  Put vada in each of the pav .

STEP 4 - Serve with some chopped onion ,fried green chilly and dry chutney.

 

Serve the vada pav hot .

VARAN PHALA

I am really glad to share this Varan Phal recipe with you on my blog . Since I started my blog with some of Maharashtrian dishes and its been a while since I posted one .The recipe that I am sharing today was one of my preferred foods as a kid when my liking towards vegetable was limited . My daughters also love this varan phal. This is a perfect one pot meal. It can be served as brunch, lunch or dinner .It is also popular in Gujrati Cuisines as Dal Dhokli . The way in which it is made can be differ from family to family but taste is always equally good and comforting .

INGREDIENTS:

For DAL:
1 Cup Toor Dal
7-8 Curry Patta
Asafoetida a pinchful
Salt as per taste
2 tablespoon Oil
1/2 teaspoon Turmeric
2 teaspoon Red Chilly Powder
7-8 Garlic Cloves, roughly crushed
1 teaspoon Cumin Seeds
1 teaspoon Mustard Seeds
Water as needed

For Phala:
2 Cups Wheat Flour
Salt, as needed
1 teaspoon Oil
Water, as required

METHOD:
STEP 1 - Pressure cook the toor dal for 3-4 whistles.Cool it and mash it.

STEP 2 - Take a deep pan .Add oil to it and crackle cumin -mustrad seeds .Add asafotida ,curry leaves and garlic paste.

STEP 3 - Now add turmeric,red chilly powder and salt

and saute for a while and add mashed dal into it.

STEP - 4 -Add sufficient water to it.

STEP 5 - Consistency of dal should be thin as we are going to add the rolled phala into it, dal will thicken up. Simmer it for 3-4 minutes.

STEP 6 - Make a smooth dough with wheat flour ,salt and water . Divide the dough in equal portions. Take one portion and start rolling.

STEP 7 - Roll a 5-6 " disc and brush it with a little oil and fold it as shown in the picture below..

STEP 8 - Repeat this procedure with the rest dough .Keep that phala aside .

STEP 9 - As the dal started boiling put the phala into it one by one.

STEP 10 - Let them cook completely in the Dal itself.

STEP 11 - Check whether they are cooked by pressing it with fingers. If it turns hard, then they are perfectly cooked.

STEP 12 - Once they are cooked ,switch off the flame and garnish it with coriander .

Your Varan Phala is ready to serve.

            Serve them with a dollop of  'Sajuk Tup ' and a roasted papad and your favourite pickle or koshimbir. 

COFFEE MUFFINS

I tried this muffins recipe because my daughters love muffins . My elder daughter helped me a lot while trying this muffins recipe .These muffins are quite moist from inside and rich in flavour. Everyone at my place loves these freshly made muffins and these quick and simple coffee muffins with delicious chocolate chips are made with just a few and easy steps. these are so simple to make ,you could get the kids to help you make them.

INGREDIENTS:

1 1/2 cups [200 gms ] All Purpose Flour [ Maida ]
3/4 cup [ 165 gms ] Granulated Sugar
2 Tbsp  Cocoa Powder
2 Tbsp  Chocolate Sauce /Choco Chips
1 1/2 Tsp Baking Powder
1 Tsp Baking Soda
1 Tsp Instant Coffee Powder
Salt a pinch
1/3 cup Oil [ Olive oil ]
1/2 cup Milk
1 Tsp Vanilla Essence


METHOD:
STEP 1 : In a bowl mix maida ,baking soda , cocoa powder , coffee powder , baking powder and mix well and sieve it once. Keep aside .
STEP 2 ; In a separate bowl mix sugar ,milk and oil together and whip it until the sugar dissolve completely .
STEP 3 : Now add it to the flour, baking powder mixture .Avoid lumps .
STEP 4 : Add vanilla essence , chocolate sauce/ choco chips and mix well until a creamy pouring consistency batter formed.
STEP 5 : Preheat oven at 180 degree c for 10 minutes. Maenwhile, grease the muffin moulds with oil/ghee and arrange the muffin liners .
STEP 6 : Spoon the batter and pour only 1/3 rd of the muffin moulds. Bake them for next 15-20 minutes until a tooth pick inserted comes out clean.  

 
 

Serve them hot with a cup of tea/coffee or chilled with the scoop if ice-cream.

LAYERED CHOCOLATE CAKE

This is the most fabulous cake that I've ever made.The sugar syrup keeps the cake moist and the frosting keeps the sweetness perfect. It's specially made by me for my cute little 3 year old Niece and 10 year old  Nephew . This is an easy and foolproof recipe for the chocolate cake ,perfect for an occasion or just a wanted treat.

INGREDIENTS:

For the CAKE:

1 cup Self-Rising Flour
1/2 cup Unsweetened Cocoa Powder
5 Eggs
3/4 cup  Sugar


For the SIMPLE SYRUP:

1/2 cup Water
3/4 cup Sugar

For ITALIAN MARINGUE-CHOCOLATE CREAM  FILLING:

1/4 cup Water
7/8 cup Sugar
3 Egg White
6 ounces Bittersweet Chocolate Chopped
1 3/4 cups Heavy Cream, Chilled
1/3 cup Heavy Cream at room temperature


METHOD:

For Cake:

STEP 1 - Preheat an oven to 175 degrees C.Grease and flour a 9-inch cake pan or line it with parchment paper.
STEP 2 - Sift the flour and cocoa powder together and set aside. Combine the eggs and 3/4 cup sugar in a mixing bowl and beat until very thick, about three minutes.
STEP 3 - Use a spatula to carefully fold in the flour mixture. 

STEP 4 - Gently scoop the batter into the prepared pan and bake until the top springs back when lightly pressed and a toothpick inserted in the center comes out clean, 25 to 30 minutes.
STEP 5 - Cool the cake in the pan for 10 minutes before removing to cool completely on a wire rack.

The simple SUGAR SYRUP:

STEP 1 :  Bring 1/2 cup water and 3/4 cup sugar to a boil in a saucepan over medium-high heat. Remove the pan from the heat and set aside.

To make the ITALIAN MERINGUE:

STEP 1 ; Combine 1/4 cup water with the 7/8 cup of sugar in a saucepan. Bring the mixture to a boil, stirring to dissolve the sugar (don't stir once the mixture begins to boil).
STEP 2 :  While the sugar is boiling, beat the egg whites with an electric mixer on medium-low speed until soft peaks form.

STEP 3 : When the boiling sugar syrup has nearly reached soft ball stage, increase the mixing speed for the egg whites to high. Carefully pour the hot sugar syrup into the egg whites between the beaters and the side of the bowl. Continue beating on high speed until the meringue has cooled to room temperature.
STEP 4 : Melt the bittersweet chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, just until melted.
STEP 5 :  Remove from heat and allow to cool until the chocolate is room temperature but still fluid. 
STEP 6 : Whip the 1 3/4 cups cream until medium-stiff peaks form.

STEP 7 : Use a rubber spatula to fold the melted chocolate into the egg white meringue. Add 1/3 cup of room-temperature cream and mix gently until blended. Fold 1/3 of the whipped cream into the chocolate meringue mixture to lighten it; then gently fold in the remaining 2/3 of the whipped cream.

STEP 8 : To assemble the cake, split the sponge cake into two layers. Set one cake layer on a turntable or plate. Brush the cake well with the simple syrup. The cake will literally act as a sponge and absorb the syrup, which will keep it from being dry. Spread 1/3 of the chocolate cream on the cake, and top it with the second cake layer. 

STEP 9 : Repeat with the syrup and the cream. Spread the remaining chocolate cream on the sides of the cake. Refrigerate until serving.

Serve it chilled . I just decorated it with grated white chocolate.