Vada stuffing:
3 cups boiled, peeled and mashed potatoes (that is about 4 big potatoes)
1/2 tea spn cumin seeds
1/2 tea spn mustard seeds
4-5 curry leaves
1/2 tea spn ginger garlic paste
2 green chilies
3-4 strands coriander leaves
1/2 cup chopped onion
A pinch turmeric
Oil
Salt
Method:
Heat a little oil and add mustard, cumin seeds. When it starts popping, add curry leaves, green chilies,
ginger garlic paste, onions and fry till onions turn translucent. Add the potatoes, turmeric, salt and mix well.
If there are any big pieces of potatoes, add a little water and close and cook for few minutes,
then mash and mixed well.Add chopped coriander leaves and mix. Let it cool a bit.
Vada coating:
1/2 cup gram flour (besan)
1 tbl spn rice flour (added for crispiness)
1/2 tea spn chili powder
Salt
Method:
Mix all the above ingredients with water to make a smooth paste. As soon as water it added to the flours,
it starts becoming lumps, so mix it with hand to remove lumps or use a egg whisk.
Do not make it too thin, the coating does not hold on to the stuffing it is too thin.
Making vadas:
Heat oil for deep frying.
Make a ping-pong ball sized round from the stuffing.
Dip the ball into the coating batter and deep fry in hot oil. Take out on a paper towel.
Green chutney:
9-10 strands coriander leaves
Few mint leaves (optional, I didn’t use it)
3 green chilies
1″ piece ginger (optional)
Salt
Method:
Grind all to a smooth paste. Do not make too watery.
Red chutney:
1 cup dried coconut (or dessicated coconut)
2 tbl spns chili powder
1 tea spn chopped garlic
1/4 tea spn tamarind extract or 1-2 pieces of tamarind (optional, added for tanginess)
Salt
Method:
Dry roast coconut and tamarind till it turns slightly brownish. Grind together with all other ingredients.
This is dry powder, so do not add water. It can be stored in air tight containers for about a month.
Sweet chutney :
5-6 dates(khajoor)
1/2 tea spn tamarind extract or about 4-5 pieces of tamarind
1/2 tea spn jaggery(optional, added only if sweetness of dates is not enough)
Salt
Method:
Soak dates in warm water for about 30mins. Take out seeds (better yet, use seedless dates).
Grind with all other ingredients.
Making vada pav:
Take a pav (I used Savory butter rolls from King’s Hawaiian, which are slightly smaller than the actual pav).
Cut open the rolls horizontally, taking care one end is still connected.Apply three chutneys to pav as desired.
Ingredients:
5-6 cups puffed rice(churmuro/chirmuri)
1 tea spn chili powder
1/4 cup finely chopped onion
1/4 cup finely chopped tomato
1/4 cup grated carrot
1/4 cup grated cucumber(optional)
1/4 cup fresh/frozen coconut
1/4 cup grated raw mango(optional)
1 tbl spn chopped coriander leaves
1 tbl spn coconut oil
1/4 cup roasted peanuts
Salt
Method:
Heat a little oil and add chili powder. Take off from heat, add puffed rice and mix well.
(This is kept ready by the vendors). I kept it on the switched off,
but hot stove for sometime to make the puffed rice very crisp.
While serving, add carrots, cucumbers, onions, tomatoes, coconut, mango, coriander leaves, salt and mix well.
Top it with coconut oil and mix. Do not keep it for long after mixing all the vegetables,
the puffed rice should be very crispy for ultimate taste.
Ingredients:
• 3/4 Cup Sewian
• 1 Litre milk
• 1/2 Cup sugar
• 1 tbsp Ghee
• 3 tbsp Sliced cashew nuts and almonds
• 1/4 tsp Cardamom powder
• 1 tbsp Raisins
How to make Sewai:
• Melt ghee in a frying pan.
• Fry sewian over medium heat till golden brown.
• Mix milk, cardamom powder, sliced cashew nuts and raisins with it.
• Now boil it.
• Simmer over low heat till the mixture becomes thick and creamy.
• Add sugar and stir properly.
• Place it into the refrigerator.
• Garnish sevai with sliced almonds.
Ingredients:
• 2 Large potatoes
• 1/2 Cup boiled green peas
• 1/2 Capsicums
• 2 Large chopped onions
• 1 Large chopped tomato
• 2 tbsps garlic
• 5 tbsps butter
• Salt to taste
• 4 Paavs
How to make Paav Bhaji:
• Cut all the vegetables into small pieces.
• Fry onions in melted butter.
• Add vegetables and garlic and mix it well.
• Cook it till it turns tender.
• Add butter and cook it for 5 minutes.
• Place the Paavs on heated tawa and add spread butter on it.
• Cook it till it turns brown.
• Hot Pao Bhaji is ready.
Ingredients:
• 1/2 bunch Spinach (roots cut off, washed and chopped roughly)
• 1 inch piece Ginger (grated)
• 1/2 Bunch Fresh Dill Leaves
• 1/4 cup Split Peas
• 1 Potato (cut into 1 inch cubes)
• 1 Onion (chopped)
• Serrano pepper to taste
• 1/2 tsp Tumeric Powder
• 1 tbsp Oil
• 1 Carrot (cut into 1inch thick circles)
• Salt to taste
• 1 cup Water
For Seasoning:
• 2 tsp Coriander Powder
• Cumin Powder to taste
• Chilli Powder to taste
• 2 Garlic flakes
• 1 tbsp Oil
How to make Sai Bhaji:
• Soak the peas in water for one hour and drain.
• Wash and chop all the vegetables.
• Pour oil in a pressure cooker and heat.
• Add salt, turmeric powder and water.
• Add vegetables and stir for few minutes.
• Cook the contents on high flame for about 15 minutes.
• Reduce the flame to medium and simmer for 10 minutes more.
• Allow it to cool for sometime.
• Heat the oil in a small pan on medium heat.
• When hot, add the seasonings to it.
• Fry till spluttering stops and then add this mixture to the cooked vegetables. Stir to blend.
• Serve piping hot with fresh Chapatis.
Ingredients:
• 2 Cups flour
• 4 Cups Maida
• 6 Cups curd
• 4 Boiled potatoes
• 4 tsp Red chilli powder
• 1 tsp Turmeric powder
• 2 tsp Cumin seed powder
• 2 tsp Ajwain powder
• 1 Bunch coriander leaves
• 1 Cup grated coconut
• 2 tbsp Tamarind
• 6 Dates
• Green chillies
• 1 tsp Chat powder
• Salt to taste
• Curry Leaves
How to make Papri Chat:
• Mix flour, Maida, ajwain powder, cumin seeds powder, red chilli powder and turmeric powder.
• Add water to make hard dough.
• Roll out puris from this dough.
• Heat the oil and deep fry them.
• Blend the curd nicely.
• Heat the oil and put cumin seeds, mustard seeds and curry leaves for 2 minutes.
• Pour in the curd and mix it properly.
• Mix dates and tamarind.
• Add water and boil till it gets cooked.
• Blend it in a mixer to make a paste.
• Add red chilli and salt.
• Mash the potatoes and add chaat powder.
• Crush the puris and ad 1 tbsp of mashed potatoes.
• Pour 4 tbsp of curd mix and add 1 tsp of red chutney over it.
• Sprinkle chaat powder and serve.
Ingredients:
• 500 gms Green chillies
• 1 Large onion
• 1 Large tomato
• 1/2 tsp Turmeric powder
• 1 tsp Ground coriande
• 2 tbsp Roasted cumin seeds
• 2 tbsp Roasted peanut seeds
• 2 tbsp Coconut grated
• 2 Garlic flakes
• 1 Ginger
• 1/2 Cup tamarind juice
• 3 Cups oil
• Salt to taste
How to make Mirch Ka Salan:
• Grind the roasted peanut and cumin seeds to make a powder.
• Chop onions and tomatoes finely.
• Grind garlic and ginger to make a paste.
• Heat the oil and fry chilies and keep it aside.
• Now fry chopped onions and tomatoes.
• Add ginger garlic paste and fried chillies.
• Fry it for 10 minutes.
• Now sprinkle tamarind juice and salt.
• Add this mixture to fried green chillies.
• Serve it with rotis.
Ingredients:
• 350 gms Paneer
• 2 Cups coarsely chopped onions
• 2 tbsp Vinegar
• 1/4 tsp Ajinomoto
• 2 tbsp Sliced green chillies
• 1 tbsp Soya sauce
• Oil for frying
• 2 tsp Salt
• 1 Egg
• 1/2 Cup corn flour
• 1 tsp Ginger-garlic paste
How to make Chilli Paneer:
• Chop the paneer into cubes.
• Combine together the paneer, corn flour, 1 tsp salt, egg, ginger, garlic and little water.
• Heat oil in a frying pan.
• Fry the paneer cubes coated with mixture till golden brown.
• Take a wok and heat 2 tbsp of oil in it.
• Add the onions and fry on high heat for half a minute.
• Add vinegar, ajinomoto, green chillies, soya sauce, salt and the fried paneer cubes.
• Mix properly and garnish with finely chopped spring onions and coriander.
• Ready to serve.
Ingredients:
• 1/4 kg Maida(all purpose flour)
• 1 tsp Mustard oil
• 1/2 kg Besan
• 1 tsp Dry fenugreek leaves, finely chopped
• 1 tsp Red chilli powder
• 1 Cup of water
• 1 tsp Salt
How to make Papri:
• Combine besan, red chili powder, salt and oil. Mix well.
• Make dough and knead it properly for about five minutes.
• Add fenugreek leaves and again knead for three minutes.
• On high heat, heat oil in a frying pan.
• Smear your palm with little oil.
• Roll out a long strip (one inch thick) from the dough.
• Divide the roll into pieces of one inch each.
• Flatten these pieces into a round shape.
• Dust them lightly with maida.
• Fry on low flame till golden yellow in color.
• Remove using a sieve and drain the oil.
Ingredients:
• 1 Cup rava
• 1 tbsp Maida
• 4 tbsp Soda
• 1/2 tsp Red chilli powder
• 2 tsp Cumin powder
• 1 tsp Kala namak
• 2 tbsp Tamarind pulp
• 200 gm Sprouts (boiled)
• 150 gms Potatoes (boiled)
• 1/2 Cup coriander leaves
• 1 Cup mint leaves
• Oil for frying
How to make Pani Puri:
• Mix rava, Maida, soda and salt to make dough.
• Keep it covered by a wet cloth for sometime.
• Make circle like rolls from the dough and place them in a damp cloth.
• Heat oil and fry dough circles till it turns golden brown.
• Puri is ready.
• Grind mint and coriander leaves to make a paste.
• Mix red chilli powder, cumin powder, kala namak, tamarind pulp and salt well.
• Add mint corainder paste to the mixture.
• Add 4 cups water to this mixture.
• Masala water is ready.
• Mash the potatoes and add sprouts, red chilli powder and salt.
• Mix it well.
• Make a hole in puri and stuff the mixture into it.
• Serve Golgappe with prepared masala water.
Ingredients:
• 2 Cups rava
• 100 gms Sev
• 1/2 Cup curd
• 1 Cup boiled potatoes
• 1/2 Cup chopped onion
• 1 tsp Chat masala
• 1 tsp Chilli powder
• 1 tsp Cumin powder
• 4 tbsp Tamarind chutney
• 2 tbsp Green chutney
• 1 Cup water
• Salt to taste
How to make Sev Puri:
• Cut boiled potaoes into cubes
• Mix rava, salt and water.
• Knead it to make dough.
• Keep it in a wet cloth for 20 minutes.
• Make medium sized balls from this dough.
• Cut small puris from the balls with it a cutter.
• Heat the oil.
• Fry the pooris till they turn light brown and crisp.
• Place them on a plate.
• Put sev, cubed potatoes, and curd.
• Add tamarind and green chutney.
• Sprinkle chilli, cumin and chat powder.
• Sev Puri is ready.
Ingredients:
• 500 gms Bhindi
• 2 Onions
• 1/2 tsp Turmeric powder
• 1 tsp Mango powder
• 1 tsp Red chili
• 1 tsp Garam masala
• 3 tbsps Oil
• Salt to taste
How to make Bhindi Masala:
• Cut Bhindi into halves.
• Stuff turmeric powder, mango powder, red chili, garam masala and salt into sliced Bhindi and keep it aside.
• Cut the onions and fry it till it turns brown.
• Add sliced Bhindi and fry it till it turns crisp.
• Serve it with hot chapati and curd.
Ingredients:
• 3 Cups Fresh Curd
• 1 Cup Urad dal
• 1/4 Cup Moong dal
• Pinch of Asafoetida
• 1 Green Chili (finely chopped)
• 2 tsp Cumin Seed (roasted and grounded)
• 1 tsp Chili Pepper
• 1 tsp Garam Masala
• 6 tsp Sweet Tamarind Chutney
• Coriander leaves (chopped)
• Salt to taste
• Oil to fry
How to make Dahi Bada:
• Wash and soak the two dals overnight in water.
• Drain out excess water.
• Add asafoetida, salt and green chilli.
• Grind to make a thick batter, beat till fluffy.
• Now heat oil in a large frying pan.
• Add spoonfuls of dal batter in oil and fry until turned golden brown. Remove excess oil.
• Drop the hot badas in a cold water bowl and leave for about 3-4 minutes.
• Take each bada out from water, squeeze and set aside. Now add garam masala, pepper and salt in beaten curd.
• Pour curd mixture over badas, placed on a deep bottomed dish.
• Sprinkle with roasted cumin powder and chopped coriander leaves.
• Dahi Bada is ready to serve with sweet tamarind chutney.
Ingredients:
• 1 Litre Milk
• 200 gms Vermicelli
• 250 gms Sugar
• 1 tsp Cardamom powder
• 2 Pinches Saffron
• 15-20 Pieces cashewnuts
• 8 tbsp Ghee
How to make Vermicelli Pudding:
• Fry the vermicelli in half of the ghee till it turns golden brown.
• Keep the milk for boiling. Add vermicelli in boiling milk.
• Boil the milk till the vermicelli is cooked.
• Add sugar and stir it to dissolve.
• Now add cardamom powder and saffron.
• Continue boiling till the desired consistency is achieved.
• Garnish it with fried cashewnuts.
• Put off the flame.
• Serve the vermicelli pudding hot or cold.
Ingredients:
• 1-1/2 Cups chick peas
• 2 Medium potatoes, peeled and diced
• 1-1/2 tsp Brown sugar
• 1/2 tsp Mild chili powder
• 2 tbsp Fresh cilantro leaves, finely chopped
• 1 Pinch salt
• 1 tbsp Tamarind paste
• 6 tbsp Water
• Chopped coriander leaves
• Chopped Onion
• Tomato julienne or pomegranate seeds
How to make Aloo Chana Chat:
• Rinse and drain garbanzo beans.
• Boil water in a pan, add the diced potatoes and cook till soft.
• Remove potatoes from heat, drain and set aside to cool.
• Mix the tamarind paste and water in a small bowl.
• Add chili powder, sugar and salt.
• Pour the tamarind mixture on the garbanzo beans.
• Combine the potatoes, chopped onions and cilantro.
• Mix them properly and add salt to taste.
• Serve in individual bowls.
• Garnish with coriander leaves.
• Use tomato julienne or pomegranate seeds, if desired.
• Aloo Chana Chaat is ready to serve.
Ingredients:
• 12 Bacon slices
• 2/3 Cup margarine
• 2/3 Cup all-purpose flour
• 7 Cups milk
• 4 Large baked potatoes, peeled and cubed
• 4 Green onions, chopped
• 1 1/4 Cups cheddar cheese, shredded
• 1 Cup sour cream
• 1 tsp Salt
• 1 tsp Ground black pepper
How to make Baked Potato Soup:
• Place bacon slices in a large, deep skillet. Cook over medium heat till brown.
• Drain, crumble and set aside.
• In a stock pot or Dutch oven, melt the margarine over medium heat.
• Whisk in flour until smooth.
• Gradually stir in milk, whisking constantly, until thickened.
• Stir in potatoes and onions.
• Bring to a boil, stirring frequently.
• Reduce heat and simmer 10 minutes.
• Mix in bacon, cheese, sour cream, salt and pepper.
• Continue cooking, stirring frequently, until cheese is melted.
• Baked Potato Soup is ready.
Ingredients:
• 3-4 Potatoes (boiled)
• 3 Green Chilies (chopped)
• 1/2 tsp Red Chili Powder
• 5-6 twigs Coriander Leaves (chopped)
• Salt to taste
• A pinch of Asafoetida
• Oil to fry
How to make Aloo Ki Tikki:
• Peel the boiled potatoes and mash them while still warm.
• Add green chilies, coriander leaves, salt, asafoetida and red chili powder to it and mix well.
• Divide the mixture into 10-12 portions, shape them into round tikkis and flatten them a bit.
• Now heat a tawa and shallow fry the tikkis in oil on both sides, till golden. Drain onto an absorbent paper.
• Aloo ki Tikki is ready to serve. Serve with chutney.
Ingredients:
• 1 Cauliflower
• 4 Potatoes
• 1 Tomato
• 1 tsp Turmeric powder
• ½ tsp Red chilli
• 1 tsp Ground coriander
• Salt to taste
• 2 tbsp Oil
How to make Aloo Gobhi:
• Wash cauliflower and potatoes and cut into pieces.
• Heat the oil and add potatoes and cauliflower and leave it on medium flame for 5 minutes.
• Add chopped tomato, turmeric powder, coriander, red chili and salt.
• Cook it for 5 minutes.
• Serve it with rotis.
Ingredients:
• 4 Potatoes
• 2 Cups besan
• 2 Green chilies
• 1/2 tsp Turmeric powder
• 1/2 tsp Red chilli powder
• 1/4 tsp Garam masala
• 2 Cups oil
How to make Aloo Bonda:
• Boil the potatoes and mash it properly.
• Add red chili powder, garam masala, chopped green chilies to mashed aloo.
• Make ball of mashed aloo mixture.
• Add water to besan and make a batter of medium consistency.
• Now add turmeric powder and salt to batter.
• Dip each ball in the batter.
• Fry it till it turns golden brown.
• Serve hot with tomato ketchup.
Ingredients:
• 3 Potatoes (boiled and peeled)
• 1 tsp Chaat masala
• 1 tsp Roasted Cumin Powder
• 1 tbsp Tamarind Chutney
• 1/2 tbsp Mint Chutney
• 1/2 tsp Red Chilli Powder
• Oil for frying
• Chopped Coriander Leaves
• Salt as per taste
How to make Aloo Chaat:
• Chop the boiled potatoes into 3/4 inch cubes.
• Deep-fry the potatoes in oil in a wok till golden brown and well cooked.
• Drain excess oil on a paper.
• Put the fried potatoes in a bowl with cumin powder, red chilli powder, salt, chaat masala and mix thoroughly.
• Add tamarind chutney and mint chutney according to taste and mix properly.
• Garnish with fresh coriander leaves and serve.
