MUMBAI VADAPAV.

Ingredients
Filling
6-8 medium sized boiled potatoes
pav. If pavs are not available, you can use any other bun. Pick the unsweetened and rough rolls.

Masala
1 small piece ginger,
4-5 flakes garlic,
4-5 (or more) green chilies,
1/2 cup coriander leaves (chopped),
Tempering
1 teaspoon turmeric powder,
8-10 curry leaves,
2 teaspoon mustard seeds,
1/4 tsp asafoetida,
1 tbsp oil

Cover
2 cups gram flour (besan),
approx. 1 cup water,
1 tsp turmeric powder,
1 tsp chili powder(optional),
salt to taste
oil for frying

Method
Grind ginger, garlic and green chilies together into a paste.
Peel and mash potatoes with a potato masher (or simply use hands).
Do not mash completely. Let some small chunks remain.
Add ginger, garlic and green chili paste, coriander leaves, and salt to the potatoes.
Put 1 tbsp oil in a pan/kadai.
Add mustard seeds.
When they splutter, add turmeric powder and curry leaves.
Pour this tempering over the mashed potatoes and mix gently.
Make small balls of mashed potato mixture. (You can flatten the balls if you like)
Add some salt, turmeric powder and chili powder to the gram flour.
Add water gradually and keep mixing with a spoon or wire whisk.
Remove lumps if any.
The batter should not be too watery or too thick.
If lifted by a spatula, it should flow in a ribbon like consistency.
Heat some oil in a pan.
To check if oil is heated enough, drop some batter in the oil.
If the batter immediately floats on the surface of the oil, the oil is ready.
Also make sure that the oil is not too hot. Else, the vadas turn dark from the outside before they are actually done from the inside.
Now dip each ball in the batter, letting the excess batter drip off and slowly add to the hot oil.
Do not overcrowd the pan, or the temperature of the oil reduces which in turn slows down the frying process.
Like this, fry all the vadas until golden.
Remove on a paper towel and drain.
Potato Vadas are ready.
For Vada Pav, split Pav keeping the base intact and spread garlic chutney or green chutney inside it.
Place the vada in it.
Serve hot.
Tips: Instead of adding whole curry leaves, you can grind them along with the ginger- garlic paste to bring out the flavor.

KADAI PANEER.

this is a dry side dish.
Ingredients
Cottage cheese (paneer) 1 inch triangles -250 grams
Onions, sliced-2 medium
Garlic paste -1 tablespoon
Ginger paste -1 tablespoon
Fresh coriander leaves -2 tablespoons
Red chillies -2
Oil -2 tablespoons
b ayleaf-1
Cinnamon -1 inch stick
Black peppercorns -6
Coriander seeds -1 teaspoon
Green cardamoms-3
Cloves -4
Tomato puree -1 1/2 cups
Salt -to taste
Red chilli powder -1 tablespoon
Garam masala powder-1 teaspoon
Method
Cut paneer into one inch sided triangles.
Peel, wash and slice onions.
Peel, wash and grind ginger and garlic to a paste.
Clean, wash and chop coriander leaves.
Remove stems and break red chillies into two pieces each.
Take oil, broken red chillies, bay leaf, cinnamon, peppercorns, coriander seeds, cardamoms, cloves, sliced onion, garlic-ginger paste in a Microwave proof bowl and mix.
Cook on Microwave HIGH (100%) for five minutes.
Add tomato puree, salt, red chilli powder, garam masala powder and mix.
Cook on Microwave HIGH (100%) for three minutes.
Add paneer pieces and mix.
Add chopped coriander leaves and mix.
Cook on Microwave HIGH (100%) for two minutes.
Serve hot.

BADAM MILK.

Ingredients
Almonds, blanchedand roughly chopped-1/4 cup
Milk -4 cups
Green cardamom powder -a pinch
Nutmeg powder -a pinch
Honey -3-4 tablespoon
METHOD.
1. Heat milk in a thick-bottomed vessel and bring to a boil. Reduce heat, add chopped almonds and simmer on low heat for fifteen to twenty minutes.
2. Add green cardamom powder and nutmeg powder and continue to boil for another two minutes.
3. Remove from heat, add honey and stir.
4. Serve warm in individual glasses.
5.It can also be kept in the fridge and served chilled

CARROT VADAI.

Ingredients.
1.Grated carrot-
.Thur dhal -1cup
3.Garam masala powder-1tsp
4.Cilantra leaves
5.Curry leaves
6.Green chillies-5
7.Big onion -1
8.Chilli powder-1tsp
9. Salt
10.Hing-a pinch
Method of Preparation :
1.Soak the thur dhal in water for 30min and half grind it without adding water.
2.Don't grind it to a smooth paste,then vada will not be crispy.
3. Add grated carrot , chopped onion,curry leaves,cilantra,green chillies,salt,hing,chilli &garam masala powder to grinded dhal.
4.Mix thoroughly and make out small vadas.
5.Fry the vadas in oil.
Easy tea time snack that can be made within 15min

Saabhudhana Vada (Javvarisi Vadai)

Ingredients Needed:
1. Sago / Sabudana - 1 cup (Javarisi in tamil.)
2. Boiled Potato - 1
3. Crushed peanuts - 2 tablespoons
4. Salt to taste
5. Green Chillies chopped finely - 2 (according to taste)
6. Coriander leaves, chopped finely.
7. Cumin Seeds - 1/2 tsp
Method:
1. Wash Sago and soak for 4 hours and remove water.
2. Add Mashed Boiled Potatoes, Peanut Powder, Chopped chillies, Coriander Leaves, Salt, Cumin Seeds and mix well.
3. If it is in loose consistency, add 2 tsp of rice flour.
4. Make Vada and deep fry in hot oil till done. You need not necessarily fast to enjoy this dish with Sweetened Curd.

COCONUT PURI.

Ingredients
Semolina (rawa/suji) -2 cups
Oil -to deep fry+2 tablespoons
Salt -to taste
Coconut, scraped-1 cup
Green chilli, chopped-3 to4
Fresh coriander leaves, chopped-4 tablespoons
Gram flour (besan) -half cup
Whole wheat flour (atta) for dusting

Method
Take semolina in a bowl. Add two tablespoons of oil, salt and enough water and knead into a dough. Cover with a damp cloth and rest for two hours.Take coconut in a bowl. Add green chillies, coriander leaves, gram flour and salt and mix well.Make small puris of the dough. Place a portion of coconut stuffing in the centre and close in the edges and shape into a ball. Roll in atta and roll out into puris.Heat sufficient oil in a kadai and deep fry till light golden and crisp.Drain and place on an absorbent paper and serve hot.

DABELI.

-
Ingredients


Pav -4

Potatoes, boiled and mashed-2 Large
Oil -3 tablespoons
Dabeli masala powder -1 1/2 tablespoons
Salt
Lemon juice -1 teaspoon
Sugar
Sweet tamarind chutney -1 cup
Masala moongphali (peanuts) -1/2 cup
Pomegranate seeds (anardana) -1/2 cup
Grapes, halved-1/2 cup
Coconut, scraped-1/4 cup
Butter -2 tablespoons
Onions, finely chopped-2 medium
Nylon sev -1 cup
Red chilli-garlic chutney -1/4 cup

Method


Heat oil in a pan and add dabeli masala. Sauté for thirty seconds and add mashed potatoes. Stir well. Add salt, lemon juice and sugar to taste. Cook, covered, for five minutes, stirring occasionally. Remove from heat, mix in two tablespoons of sweet tamarind chutney and mix well. Spread it on a thali. Garnish generously with coarsely crushed masala moongphali, pomegranate pearls, halved grapes and scraped coconut.Slice round buns into halves horizontally, taking care not to split them into two.Heat one tablespoon of butter on a tawa and lightly toast the split buns on the inside. Place a portion of the filling on the lower half of each bun. Top with the chopped onions, nylon sev, red garlic chutney and some sweet tamarind chutney. Close bun. Heat a tablespoon of butter on the tawa and lightly toast the filled buns again. Serve hot.