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:

MOONG DAL DANGER

Normally,  Maharashtrians prepare this with urid dal flour.  However, I avoided urid dal flour and made it with moongdal flour.  I will be preparing the same with the urid dal shortly and shall post the same.

This dish is very simple and tasty along with chapati and paratha.  Can be served with rice and dal too.  The flour is mixed with chopped onion, hing powder, salt, green chilli chopped and green coriander  chopped.

During the discussion with my friend Shubha, she said they used to make pachadi    (see the pachadi)  which I have already posted. do try this recipe and enjoy.

Let us look at the recipe now:  on you tube

MOONGDAL DANGAR PACHADI

Urid dal danger is a Maharashtrian dish prepared with the roasted urad dal flour.  I happened to taste this  yesterday when my colleague brought this during lunch time in the dining hall.  I had it with Methi Paratha and really it was awesome.

It is a simple recipe with the urid dal flour mixed with some onion, lime juice, coriander leaves, hing powder etc.  This recipe shall be posted soon.  First I am posting the Pachadi / Raita recipe.

When I was discussing this recipe with another friend of mine Shubha, she said we used to make pachadi out of this and she shared the recipe with me.  

Since I wanted to avoid urid dal due to some gastric issues, I tried it with the Moongdal and it was quite tasty though I am trying this dish for the first time.

I hope you will also enjoy this dish as much as I enjoyed, sharing the same here for you.

Let us look at the recipe now:

moongdal danger

RAVA NACHNI DOSA AND UTTAPPAM

Another hit, healthy breakfast menu on your table.  This recipe was shared by my friend Shubha and I thank her for sharing the same with me.  

It is indeed a great healthy recipe with some onion and vegetable in it.  You can choose vegetable according your wish.

Since no urad dal is involved in it, certain people who cannot conusme the urad dal can enjoy this dosa and uttappam.

I made the same with onion and some grated carrots, green chilli in it.  You can also add capsicum of your choice which will be colourful.  Uploading You tube:

Let us look at the recipe now:

INSTANT CARROT PICKLE

Spicy pickle is always a part of Indian cuisine.  Basically, every Indian household have this in the store room viz. mango pickle, lime pickle, mix pickle, vegetable pickle, vadu mangai etc.  

If you have a visitor and wants to serve pickle along with the dish you made and do not have any pickle at home (never happens in Indian household), then you can make any kind of pickle immediately provided you have the vegetables at home viz. carrot, cucumber, tomato, onion etc.

Here I tried the carrot pickle which can be made within 10 minutes time.   Let us look at the recipe now:

instant carrot pickle  on you tube'

VEGETABLE PICKLE WITH SPICE

Another variety of vegetable pickle which I made recently stayed for 15 days without refrigerating.  I loved this vegetable pickle along with dal rice specially.

Sometimes, these variety of pickles are really good  to make.

As I always experiment the new variety of recipes and if it is okayed by all our family members, then only I post the same on the blog.   This pickle was really a hit at home and loved by the neighbours too

Let us look at the recipe now:

VEGETABLE PICKLE WITH OUT OIL AND SPICE

I am a big fan of pickle and love to eat with anything and everything.  I happened to eat the vegetable pickle in a friend's place, I thought will try it.  I added whatever was available at home and made it but was really tasty and enjoyed.  

Unlike other pickles we make for storing for years together, this has got very less shelf  like and have to consume it within a week's time.

Let us look at the recipe now:

RADISH PICKLE ( NO OIL NO SPICE PICKLE)

Radish also known as Mullangi in Tamil, Muli in Hindi and Mula in Marathi.  This vegetable has got lot of health benefits and is used in salads or pickles or making subzi.  The greens of this vegetable is also used for making dry subzi or gravy.

Recently I visited a friend of my husband and his mother had made this simple pickle which I could not resist asking for more of it.  It was a very simple pickle and yet tasty without oil and any spice.  Normally, when you make pickle, you end up adding lots of spices and oil to preserve them.  But this pickle is different from all those pickles which we make for keeping it years together.  This has got a very less shelf like and always better to make fresh and consume.

Let us look at the recipe now:

MILAGU VADAI, ANJANEYAR VADAI

Milagau vadai is prepared with urid dal and black pepper for the neivedyam of Anjaneyar.  It is very crispy crunchy and is also known as Anjaneyar vadai.

I happened to taste this a decade ago in one of the temples and that taste I really relish now also.  I want to post this recipe since so many days but could not do it as my children will not eat this because of flavour of the pepper.  But I made this on last Saturday for the purpose of posting the same on the blog as well as being Saturday can offer neivedyam to Anjaneya.

It is really awesome with the flavour of pepper in it and I really enjoy the same.

Let us look at the recipe now:

KAFIR LIME LEAVES MILAGAI PODI

We make veppilakkati with the narathanga elai.  I had plucked some leaves to prepare the veppilakkati but somehow I could not make it.   The leaves were left like that and dried up.  So thought of making milagai podi with it and turned out to be awesome for the idli, dosa.

I do not know whether anyone has tried this recipe.  I always look for a unique recipes with the ingredients available, I thought let me try with it and the end result is yummy.

Hope you will also make use of the same.  The leaves have to be dried up.  I had left it in a plate as it is and got dried up.  If you keep it for a week, it is enough to go ahead with the milagai podi recipe.

We use the leaves for making chaas, that is sambaram.  you have to crush the leaves with rock salt in your hand and then put in the butter milk and keep for sometime.  the flavour  in it is really appetising.  this leaf is part of Thai cuisine.

video on you tube:

Let us look at the recipe now:

 kafir lime  leaves in cullinary use link here