Monday, January 23, 2012

Vada Pav

I LOVE Bombay street food...I miss Bombay street food...woh Jai ka Sandwich, woh Anna ka Dosa, woh Mithibai ka Vada Pav, woh Juhu ka Pav Bhaji ...hmmmm.... 

And hence nostalgia is a form of self torture ;-) ;-)

Batter for the Vada's outer crust:
Mix Besan (gram flour), salt, chilli powder, a pinch of cooking soda and water to form a rather thick batter (slightly thicker in consistency than what you make for pakodas)

For the Vada:
1. Boil and mash some potatoes. Keep it aside.
2. Heat oil in a small pan. When oil becomes hot add some mustard seeds. After the mustard seeds crackle, add a pinch of hing (asafoetida), chopped curry leaves & coarsely chopped ginger-garlic-green chillies. Saute this for about a minute and then add this mixture to the mashed potatoes.
3. Additionally add salt & haldi (turmeric powder) to the mashed potatoes.
4. Mix all of the above ingredients well together and then make small round balls for frying.

Assembling the Vada Pav:
1. Heat some oil in a kadhai for deep frying.  
2. Dip the round potato balls into the thick batter and roll till they are coated with besan. Now fry the Vadas till the batter cooks into a crisp crust.
3. Cut some Pav (bread) into two halves. Apply coriander chutney and tamarind chutney on both sides. Put the fried Vada in between the slices and serve. 

1. For the bread you can use mini burger buns, dinner rolls, hot dog buns, slice of bread cut into 2 halves....anything goes :-)
2. Be generous with the chutneys or else the Vada Pav will taste very dry.
3. Do not add more soda or the batter will drink too much oil. 

Sunday, January 15, 2012

Andhra egg curry (Curried poached eggs)

I learned this recipe from my roommate at CSU, Joshna, who was from Andhra Pradesh. This poached egg technique can be applied to any of your favorite traditional egg curry recipes. Sorry the picture looks like mush :-( but I promise it tastes good :-)

1. Take some oil in a skillet and add whole jeera (cumin seeds) & dried red chillies
2. Add chopped onions, chopped green chillies and ginger-garlic paste and saute till onions are golden brown.
3. Add  haldi (turmeric), chilli, dhania (coriander) and jeera (cumin) powders followed by tomato paste. Mix them together and cook till oil begins to separate from the masala.
4. Now add some water to make it a rather watery consistency. Add some garam masala and salt to this watery gravy, get it to a boil. We are now ready to add the eggs.
5. Take the eggs and crack each one directly into the gravy. Each one should be dropped slowly into the gravy to try and keep it as intact as possible. Each egg should be placed away from the previous one so they don't touch each other.

6. Cook the eggs for about 5-7 minutes and then flip the eggs over. At this point the portion of the egg submerged in the gravy will be cooked and the top half will be raw. Cook the second side for another 7 minutes or so.
7. Serve with some fresh cilantro.

1. Use a rather flat kind of  vessel so you can drop the eggs away from each other.
2. You can choose to cover and cook on the first side and not flip the eggs over. This is really a personal egg choice. Some like their yolk runny, I like to cook the yolk till they are well done.

Saturday, January 7, 2012

Methi Paratha

For the dough:
1. Finely chopped fresh methi leaves (Fenugreek)
2. Aata (whole wheat flour)
3. Besan (chick pea flour) approximate proportion: for 2 cups aata, add a fourth of besan
4. Haldi (turmeric)
5. Chilli powder and/or finely chopped green chillies
6. Jeera powder (cumin powder)
7. Dhania powder (coriander powder) approximate proportion: 1 part cumin pwd :: 2 parts coriander pwd
8. Whole jeera
9. 1-2 tablespoons of yogurt
10. Salt to taste

Mix all the above ingredients together and knead into a firm dough using warm water. Keep aside for 15-20 mins.

Optional: You can add grated ginger & garlic.

Roll out the parathas and bake them on a tava (griddle) by applying ghee on both sides.
If you are calorie conscious, skip the ghee and the parathas still taste just as good :-)