Mumbai’s very own burger. The vada is made of a spicy potato filling deep fried in a gram flour batter. Along with a hot and spicy garlic chutney, it is served inside a small "Laddi Pav". I have fond memories of sharing a vada pav with my son while travelling on a business trip to Vapi by train. Although vada pav is a Maharashtrian dish, I was surprised to find it popular even in Gujarat. Another travelling ritual on my frequent drives to Pune is to stop at a small café on the highway to grab a quick vada pav and a steaming hot cup of masala tea that chases away all my travel fatigue.
Cook the potatoes, peas, beans & carrot. Mash the potatoes coarsely. Heat oil in a pan & add cumin seeds and ground ginger, garlic & chili paste. Fry for few minutes. Add chopped onions and fry until, brown. Then put the boiled vegetables, turmeric powder, red chili powder, garam masala powder & salt. Mix well and fry until done. Then squeeze lime juice & put cilantro.
Bhel is a delectable combination of papadis, puffed rice, sev, onions, potatoes, raw mango and chutneys. The proportions of the various chutneys can be changed to adjust to your personal preferences. Toast the puffed rice to make bhel crisp before using it to make bhel. you can rustle up a heavy snack in a jiffy for satisfy your hunger.
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Masala french fries are an exciting twist on french fries, and they are great to appetizer.
This is traditionally sold on the streets of gujarati towns. It is another version of vada pav made with a sweet and spicy potato mixture which is filled into a small burger bun and then topped with onion, pomegranate, fresh garlic chutney and sev. Instead of pomegranate, you can use black or green grapes cut into small pieces.
You may have your own versions of “Maggi memories” like on those cycling trips with friends, or as your savior when friends drop in without warning or during those late night talks. Maggi has been a true childhood buddy. It took care of our hunger pangs when we were away from our parents in a hostel or on a camp. Continuing the practice, now it is ‘the food’ kids eat without a fuss. It’s that food which our moms let us have as a substitute to other ‘outside’ food we would have otherwise eaten!.
Pizza is one of the easiest dishes to make on a weeknight if you’re pressed for time and can’t think of anything to cook, or you wanted to use ingredients that are about to expire and throw it in a dish. Instead of making regular pizza with marinara sauce, I decided to change it up and make a ranch based pizza. Who doesn’t love ranch dressing? What better than on a pizza.
So here is one of the deep fried lovelies we indulged in, Veg Manchurian, a happy end result of fusion cooking. Veg Manchurian or Vegetable Manchurian is a classic Indo-Chinese or Chindise dish of deep fried mixed vegetable fritters served in hot ‘n sour sauce. A selection of mixed vegetables are finely chopped and dusted with plain flour and corn flour and generously sprinkled with bread crumbs. A dash of soya sauce and a sprinkle of peppercorn powder add spicy kick to the otherwise plain and boring fritters. And then there is this thick, utterly delicious gravy sweetened with tomato sauce, a hint of sourness by soya sauce and green chillies and crushed peppercorns giving it all that fiery heat.
Butter two slices. Liberally apply green chutney on the unbuttered sides of both the bread slices. On one of the slices, start layering with boiled potato slices, cucumber slices, tomato slices, onion slices and capsicum rounds.
Dhokla, a Gujarati traditional dish is a savory snack made out of gram flour. It is steamed (not deep fried) and is typically served during breakfast or dinner. Since it is made out of chickpea flour it is rich in proteins and carbohydrates. Soft, spongy and delicious they also make a great mid-afternoon or tea time snack.
We make this sandwich very often for breakfast. Minus green chuteny and aloo(potato) . But wanted to try this North Indian style grilled sandwich with green chutney and aloo for long time. So tried and found it a lot tasty and quite a change for the regular sandwich.
These juices contain a variety of whole fruits and vegetables for our health. Keep in mind that the juice needs to be tasty and not just medicinal. The fruit provides sweetness and the vegetables give the nutritional boost.
Yet another breakfast recipe tempered with simple spices, kanda pauva (as called in Gujarati) or kanda pohe (as called in Marathi & Hindi) gives a very nice filling sensation and its easy on stomach too. Usually this dish is made for lazy sunday’s breakfast at my in-laws place back in Baroda. This dish is soo easy its really hard to screw up.