Wednesday, 1 October 2014

UPASACHA BATATA VADA / FRIED POTATO DUMPLINGS (FASTING)

Theses a small but very famous Maharashtrian eatery opposite C.S.T. station " Aaram" which dishes out scrumptious batata vadas throughout the year. There are other varieties served too like sabudana vada and misal but I would never miss out on these vadas when ever I am there.

This version of Batata Vada's made for upwas / fast taste almost the same as "Aaram's" ......with these being so tasty who would want to eat them only during fasting.


UPASACHA BATATA VADA / FRIED POTATO DUMPLINGS (UPWAS / FASTING)

INGREDIENTS

STUFFING

Batata / potatoes boiled and mashed
1 kg
Green chillies
4 – 5 nos
Ghee / clarified butter
1 tbsp
Jeera / cumin seeds
1 tsp
Roasted Peanut coarse powder
2 – 3 tbsp
Salt
T.T.
Ginger 
½ inch
Coriander leaves chopped
2 – 3 tbsp
Lime juice
½ no
OUTER COVERING

Shingada flour / water chestnut flour +
Rajgeera flour / 
1 cup + 1 cup
Salt
T.T.
Red Chilli pdr + cumin pdr
½ tsp + ½ tsp
Peanut Oil
For deep frying

METHOD:


1.       Grind together to a coarse paste the green chillies and ginger. Mix together the potato mash, green chillies ginger paste and salt. 



2.       Heat ghee, add in the cumin seeds. When they crackle add in the potato mix.


3.       Stir it around a little for a minute. Now switch off the flame and add in the peanut pdr, lime juice and coriander leaves.

4.       Mix it all up very well. Allow the mix to cool. Shape into lemon sized balls.


5.       Mix together the water chestnut flour, rajgeera flour, cumin pdr, chilli pdr and salt. Add in water and make a batter which is thick, pourable but of coating consistency. Add in a tbsp of the hot oil to the batter and mix well.



6.       Heat oil for deep frying in a kadhai till almost smoking point.


7.       Dip the potato balls in the batter, coat it well and gently and carefully drop it into the hot oil to deep fry. Usually I prefer using two equal sized spoons or forks. the forks help them manage better, to drain out the excess batter off the vadas and even keeps your hands clean.


8.       Keep on turning it around so that it gets fried evenly. With your perforated spoon also keep on pouring the hot oil on the part that is above the oil level. Then flip over to fry the other side too. When it turns brown remove onto an absorbent paper.

9.       Serve hot with green chutney. (That's made by grinding together 1/2 cup scraped fresh coconut, 1/4 cup chopped coriander leaves, 1/2 inch ginger, 3 - 4 green chillies, 1/2 tsp cumin, salt and little water till smooth)




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Saturday, 27 September 2014

MAKAI MUSHROOM MASALA / BABY CORN MUSHROOM MASALA


MAKAI MUSHROOM MASALA / BABY CORN MUSHROOM MASALA

INGREDIENTS

Baby corn  cut diagonally in half a finger sized pieces and parboiled or steamed    OR
Corn kernels
10 nos

¾ cup
Button mushrooms cut in quarters or 1 in 4 pieces
12 – 14 nos
Onion finely minced
2 nos
Tomato finely chopped
1 no
Ginger                
½ inch piece
Garlic
3 – 4 flakes
Green chillies
2 nos
Oil
1 tbsp
Methi dana / fenugreek seeds
6 – 7 seeds
Saunf /
¼ tsp
Kalonji / onion seeds
¼ tsp
Haldi / turmeric pdr
¼ tsp
Red chilli pdr
¼ tsp
Garam masala pdr
¼ tsp
Dahi / curd beaten smooth
2 – 3 tbsp
Salt
T.T.
Coriander leaves chopped
2 – 3 sprigs

METHOD:

1.       Grind to a coarse paste the ginger, garlic and green chillies.

2.       Heat oil, add in the methi seeds, saunf and kalonji.


3.       When it splutters, add in the onion.

4.       Sauté well till it is nicely browned but make sure its not burnt.


5.       Now add in the ginger garlic green chilli paste. Sauté for half a minute.


6.       Put it the baby corn and ¼ cup water and simmer covered for a min.



7.       Now add in the tomato and again cover and simmer till the tomato is soft.



8.       Add in curd, mix and simmer till almost all the water gets evaporated.

9.       Now add in the haldi, chilli pdr and garam masala pdr, mix well.


10.   Put in the mushrooms and mix well, cover and cook for a minute.

11.   It will start giving off its moisture.


12.   At this stage add in the salt and coriander leaves.

13.   Mix and serve hot with any Indian flat bread.



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ALU CHYA DANDYACHE BHARIT / COLOCASIA STEMS RAITA

There are so many times when we make alu vadi / patra / pattod at home. While in it the leaves would get used up, I would always wonder what to do with the stems. Long back I remembered my aai mentioning about a bharit made of it.

So even though skeptically, and with the bits and pieces that I could manage to remember along with my own inputs, tried out making a bharit or a raita of it.  It turned out so super delicious that my son gobbled up in no time. Why don't you try it out too....... and yes now no more throwing off the alu stems....


ALU CHYA DANDYACHE BHARIT / COLOCASIA STEMS RAITA

INGREDIENTS

Alu chya dandya / colocasia stems
10 nos
Dahi / curd beaten smooth
½ cup
Onion finely chopped
½ no
Danyacha koot / roasted peanut pdr
1 tbsp
Green chilli chopped
1 no
Salt             
T.T.
Sugar
¼ tsp
Coriander leaves chopped
2 tbsp

METHOD:


1.       String the colocasia stems, cut out the ends and finely slice the stems.

2.       Steam the stems till just cooked. Cool them.


3.       In a bowl mix together the alu / colocasia stems, onion, peanut pdr, chillies and sugar.


4.       Just before serving add in the beaten curd, coriander leaves and salt. Serve chilled.





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Tuesday, 23 September 2014

CHEESE STUFFED MUSHROOM CAPS


CHEESE STUFFED MUSHROOM CAPS

INGREDIENTS

Button Mushrooms
1 pack
Refined flour
5 tbsp
Salt
T.T.
Oil
For deep frying
Bread crumbs
¼ cup
STUFFING
Cheese cubes grated
3 nos
Capsicum finely chopped
¼ no
Spring onion with greens finely chopped
1 no
Pepper pdr        
¼ tsp
Red chilli flakes
½ tsp
Onion minced
½ no
Mushroom stems finely chopped
5 – 6 nos


METHOD:

1.       Wash well and remove the stems from the mushrooms so that only caps remain with a cavity in it.

2.       Heat a tsp of oil, add in the mushroom stems. Stir them on high heat till its moisture evaporates.


3.       Mix all the stuffing ingredients together, add the mushroom stems to it.



4.       Stuff the prepared cheese stuffing into the mushroom caps.


5.       Make a thick but runny paste of refined flour, salt and water.


6.       Dip the stuffed mushrooms in the prepared paste, roll in bread crumbs.


7.       Deep fry in hot oil till golden brown.


8.       Serve immediately with tomato ketchup or any spicy dip.






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Monday, 22 September 2014

BATATA KEES (UPWAS) / STIR FRIED GRATED POTATOES (FASTING)

This is a very easy and quick upwas / fast recipe. It does not need much efforts, is ready in a jiffy and tastes delicious. If you are a potato lover then you would surely love this.

Moreover do not throw away the water in which the grated potato is soaked, you can remove out potato starch from it, to be used as a starch and thickening agent in soups or tikkis.



BATATA KEES (UPWAS) / GRATED POTATO STIR FRY (FASTING)

INGREDIENTS

Potatoes peeled, grated and soaked in water
3 – 4 nos
Green chillies cut each chilli onto 3 – 4 pcs
2 – 3 nos
Roasted peanut pdr
¼ cup
Salt
T.T.
Sugar                  
¼ tsp
Ghee / clarified butter
1 tbsp
Jeera / cumin seeds
¼ tsp
Scraped coconut for garnish
2 – 3 tbsp
Coriander leaves chopped
2 tbsp

METHOD:

1.       Make sure the potatoes are grated on a wide toothed grater. Soaking them ensures that they do not brown and discolour.


2.       Heat ghee, add in the jeera and the green chillies.


3.       Remove out the grated potatoes from the water and squeeze them to remove out the excess water. Add them to the pan.

4.       Stir them a little, cover and simmer on low heat. Give it 2 steams stirring in between.


5.       When the potato is cooked add the peanut pdr, salt and sugar and mix it up.


6.       Garnish with scraped coconut and coriander leaves and serve hot.





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