PAV PATTICE WITH RAJMA MASALA

Pav made out of maida is used to serve along with Pav bhaji, Pav omlette, Vada etc.  The famous Maharashtrian Vada Pav and Pav Bhaji is lip smacking delicacies and available every nook and corner of the streets.

It is quite satisfying, filling and easily available.

While making the Hara Bhara Kabab, I felt like trying this recipe which I am sharing with you.  I had some cooked Rajma Masala with me and the Hara Bhara Kabab.  So I thought of trying this version and was liked by everyone.

Instead of Rajma Masala, you can also use some  spiced  masala vegetables, or the pizza topping veggies, cheese etc.  but I restricted myself only to the kabab, rajma masala, some spicy and sweet chutney with onions and nylon sev.  It is a wholesome meal as the vegetables, cheese, goes inside your tummy with the soft pav with lots of butter in it.

If you try this, you will definitely love the taste of it.

Let us look at the recipe now:

USLI STYLE PATRA

I have already posted patra or alu vadi it is known as.  Recently I posted the same  made with pumpkin leaves. 

As I was sharing the recipe with my friend Shubha, she said that they make alu vadi with tuvar dal paste which was quite interesting.  Since I was having  a bunch of  pumpkin leaves with me, I tried my hand on it and was a hit.  The tuvar dal paste  is made for  preparing usli with French beans or any other vegetables like carrot etc.  

Basically, the alu vadi is prepared with gram flour paste with spices and jaggery, I thought for a change will try this version and was liked by everyone at home.

It is a very good snack item any time and you will also love it after trying your hand on this.  If you want a spicy version, do not add jaggery.

Let  us look at the recipe now.

PUMPKIN LEAVES PATRA

We make Patra with aloo leaves also known as Colacasia leaves, arbi leaves etc.  In Malayalam, we call it as Chembu Elai.  With this leaves, we make pulikootu, masiyal etc.

Patra is a Gujarati snack item made with this leaves and is quite tasty.  However, it is popular in Maharashtra also known as Alu Vadi.  it is made with spicy besan batter and tossed with sesame seeds and mustard seeds.   We can either deep fry or tava fry and serve it as it is or with chutneys, sauce etc.

Similarly, I tried the patra with Pumpkin leaves and turned out very nicely though it was my first attempt to make this today.

Most of the people are not aware that the pumpkin leaves are edible and can make various dishes out of it because it is not easily available in cities.  These are available in villages and village people make various dishes out of this and also with payar leaves (chowli leaves).  

 This snack can be served at any time.  After steaming, cool it and keep it in fridge,  you can use it within 2 days.  It remains in fridge for a week but I prefer to finish it off as soon as it is made.

Now let us look at the recipe :

VAZHAKKAI BHAJJI ( TAVA FRIED)

Rainy season has started and we will be enjoying the hot bhajias with cup of tea when we are at home.  My family members always prefer to have onion bhajias but I also prefer brinjal, potato, banana, chow chow etc.

Today, it was raining heavily and my daughter wants bhajias but she had a sour throat so I do not want to deep fry the items and give her.  Then I remembered my friend Saraswati told me that she makes it on the tava.  I adopted this method and made the bhajias with potato and banana.

You will not get the satisfaction with the tava fried bhhajias as we are used to the deep fried ones. But still for a change, you can adopt this method for a healthy way since it is not deep fried and also no besan is used.

Let us look at the recipe now:

CURRY LEAVES PAKODE

Recently I made curry leaves bhajia using big curry leaves which was lying in the fridge.  Since curry leaves are good for health having medicinal values and properties, I tried this and was quite tasty with the flavour of the leaves.

Normally, we temper the curry leaves and  everyone throw the  same while consuming the dish.  In order to get the maximum benefit of the leaves, I always try to incorporate the same in a paste form so that it is not wasted by throwing it away.

When I made the bhajia, I thought of making the pakode and was hit at home.  My children did not even hesitate to finish it off.

Now let us look at the recipe

RAW BANANA VADA(NON FRIED)

Raw bananas are available always.  This vegetable can be used for making various subzis, chips and ripen, eat as fruit.  All the parts of  Banana Plants are used for cooking or for other purpose. Instead of potato, you can make use of banana.

I have prepared this vada so many times but could not post it.  Today being a holiday, want to make something hot for the breakfast hence I made this non fried vada as I had time to make it.

You have to cook the same in a non stick tava in low flame for 5-6 minutes.  Though you will not get the taste of deep fried vadas, since it is very healthy (non fried), you can once in a while enjoy this food too.

Though the potata vada is served with dry lasoon chutney or green and sweet chutney, Since I prefer to have brown bread than the PAV, we enjoyed it along with the brown bread.  

Let us look at the recipe now:

Watch video on you tube

CURRY LEAVES BHAJIA

Curry leaves have got several medicinal properties and helps in curing stomach related ailments, grow hair etc.  I have posted few curry leaves recipes and the links are here:

I have already posted curry patta idli,  curry patta idli fry, curry patta rice,  curry leaves kuzhambu, curry leaves kuzhambu rice,  curry patta gun powder,  curry leaves mor kuzhambu,   curry leaves adai,  curry leaves dhokla, curry leaves powder etc. 

It is raining heavily and my daughter wants to have something to eat before going for her classes.  She asked me to prepare Bread pakoda i.e bread bhajia.  Since I had some left over batter,  the big curry leaves were lying in front of me, so thought of trying it and it turned out very well, tasty.

Here is the recipe for you to relish the same during the rainy season with a cup of tea or coffee.  Iused Anjali's  home made tea masala  and really it was a good combination.

Let us look at the recipe now:

CHAKKA PAZHAM PORI, JACKRUIT PAZHAM PORI, JACKFRUIT FRITTERS

Pazham pori or Banana fritters are made with Ripe  Nendran Pazham.  This banana is available plenty in Kerala and this is a lovely snack enjoyed with a cup of tea. 

Similarly, we can make the pazham pori with ripe jackfruit also.  Yesterday I happened to buy a small jackfruit as it was plenty in the market due to Vat Poornima today.  I was thinking of making the pazham pori with jack fruit since long but could not make it.  The reason behind is that myself and my children are very fond of jack fruit and as soon I bring it home, it is finished within seconds.

Since I had enough jackfruit and only myself and my daughter were there to have the entire fruit, I thought of making the fritters with it.   It is dipped in the batter and deep fried and served along with a cup of tea or coffee.  Video link here

Let us look at the recipe now:

BABY CORN BHAJIA

Baby corns can be eaten as it is when it is tender.  I just love to eat as it is.  If I want to make something out of it, I must get two packets otherwise I will end up eating the whole stuff as it is and there wont be anything to make the dish.

Corn cobs are roasted in coal, apply nimbu salt mirch masala on it and have. It is yum.

Baby corn can be used to make salad, subzi, bhajia etc.  This photo graph was in my folder since two years and I totally forgot about it.  Today I was searching the folders one by one for rangoli, I found the same and checked the blog whether I posted the same or not and it was not there. Hence I decided to post the same now.  

Reason for posting this at the right time as the rainy season is going to start and you will enjoy this hot bhajia along with a cup of tea or coffee definitely.

Let us look at the recipe now:

TAVALA ADAI

Tavala adai is the speciality of Tanjavur.    The same is made with rice and lentils.   Either you can use  2 -3 types of lentils or can manage with one.  Normally, it is prepared with tuvar dal but I used the moongdal. 

When I checked with my friend how to make it, I felt that it is going to a tedious job but when I heard the recipe from her, I remembered preparing the  upma kozhukkattai Link here.  I prepare the upma kozhukkattai with tuvar dal and is quite tasty with morukootan, I prefer.   It is somewhat like that only.  Instead of making the balls and steaming it, we have to spread and cook the same like the dosa, adai we make on the tava.

I also presume that it is named Tavala because it is cooked in Tava means the dosa kallu we call in malayalam or tamil.  Tavala panninathu means cooked in tava.  Anyway, it is very easy to prepare and tasty too with hot sambar, rasam  and chutney.

You can also make the powder  made and store it and whenever want, can use it.

Let us look at the recipe now:

  

JACKFRUIT SEED MASALA SANDWICH

Sandwich is any time snack at our house.  My husband is very fond of bread so also the children.  Even if I give them bread varieties  three times in a day they are happy.   Evening my daughter was hungry and wanted to eat something.  

I had already  planned to make the sandwich hence I boiled and kept the jackfruit seed in the morning while cooking lapsi.  Later on I received call from office that I have to attend office today even though it was a holiday due to exigency of work. AsI had to go to office, I had to drop the plan of making the sandwich during the day.  After coming from office, I made the same as my daughter wanted to eat something in the evening.

Jackfruit is available now plenty as the season is on and the seeds are preserved to make cutlet,  subzi, kheer,  chips, pulinkari,  pickle, etc.  Since I have posted the subji, pickle etc. in the blog, I thought of making sandwich with it.  Initially, my plan was to make nice balls out of it but due to heat  I dropped the idea and made the sandwich.

Now let us look at the recipe now:

MOONGDAL KHANDVI

Khandvi is a Gujarati Snack dish basically made with Besan or gram flour.  I tried the same with moongdal and that too came out well.  Preparation method is the same as like the gram flour and easy to prepare.

MOONGDAL KHANDVI

Let us look at the recipe now:

SEV KHAMANI

Sev Khamani is a popular  dish from Surat hence the name Surti Sev Khamani.  It is a popular Gujarati dish which can be served as a snack or as a breakfast. 

Basically, it is made out of chana dal.  But  I have used the moongdal for making this dish. I have made it very simple so that you can also follow the same method for making it easily at home.

It takes a lot of time (for soaking the chana dal for 4 to 5 hours), grind it,steam it and then cook it with tempering.  But the hard work is fruitful as you would love to eat again and again.

Now let us look at the recipe with the Moongdal.  Shall post the recipe with chana dal soon.

Surti Sev Khamani

KHANDVI

Khandvi rolls are favorite snack dish of my husband and children.  Whenever, we pass by the shop TIP TOP, we never miss buying this stuff and the Alu vadi.

This is a popular Gujarati dish made out of gram flour and butter milk.  I never made an attempt to make this khandvi at home since I thought it will be a difficult task.  But somehow, I made up my mind and thought of trying it.  I have gujarati and marwadi friends and asked for the recipe as they know well about it.

They happily shared the recipe with me as they know that I am having a blog and the next post will be this recipe in my blog.

After learning the same, I made it four or five times and it came out well.  Infact when I  made the same for the first time, it came out well but the rolls were bit thick.  Then I decided to practice it and made four or five times.  Today, I shared the same with my friends and they all said that it came out well.

Now I am confident of making this stuff and need not go to TIP TOP as I found the same very easy to make.  Infact I have to try with only half cup of gram flour as it is sufficient for my husband and children.

Now let us look at the recipe now:

KHANDVI

PANEER POTATO BONDA

Paneer potato bonda is a very tasty snack item.  I had one potato boiled and more than 50 gms paneer with me.  My daughter wanted to eat the chilli bhajia so I had made some besan batter for making the bhajia.

Since there were some left over batter, I thought of trying this bonda.  It was really awesome when I served it bot with some tomato sauce over a cup of tea or coffee.

Very easy to make with available ingredients at home.  So let us look at the recipe now:

paneer potato bonda

BREAD VADA

Spicy snacks with a cup of tea/coffee during the rainy season is always welcome.  But normal days also, you can enjoy the snacks with the coffee/tea.

I am always in search of new snack recipes which can be made easily withe the available ingredients at home.

I was having four slices of bread so thought of making this vada.  Mix up of few ingredients  here and there makes an innovative recipe and  that is the best one you must have made in a hurry sometimes.

Let us look at the recipe now:

bread vada

METHI POHE VADE

Methi Pohe Vade is  made with left over Kanda Poha which I had in the fridge.  Since I do not wan to waste it, I thought of making something out of it.

I had some methi leaves in the fridge and I made use of that to make this YUMMY Methi Pohe Vade.  It is a nice snack along with a cup of hot coffeee/tea.  Sometimes, with the left over items, we can make some innovative dishes.

This post is lying in my draft since July 2015 and today only I realised that I have not posted it.



Let us look at the recipe now:

DILL LEAVES DHOKLA

The flavour of suva bhaji or dill leaves is amazing.  All will not like it at first sight but once you start tasting the same, you will definitely add the same in your weekly dish.  One of my neighbour gave me the subzi for the first time and I was bit reluctant to eat.  She told me it is good for my acidity and gas problem, I dared to eat it and really liked it.  Since then, I make it atleast once in a week for myself (all other members of the family says no to it).

It is one of the subzi I make for ganpati without fail on the second day.

ADA MAVU DHOKLA

Ada mavu is made out of rice, tuvar dal, chana dal and little bit of urid dal, green chilli, red chilli etc.  I do not use any fermented batter except for Idli and dosa.  Ada mavu I make fresh and make the adai. Since I had left over Mavu, I decided to make dhokla out of it and it came out very well.

Ada mavu dhokla 

RAVA DHOKLA

RAVA DHOKLA is an easy recipe shared with me by  SARASWATI.  It was easy to prepare and tasted good.    She shared the recipe with me recently  and I prepared the next day.    Dhokla is a steamed dish prepared by Gujaratis.  You can add veggies if you wish to make it more healthy.