Ola Zavla Patties / Fresh Tiny Baby Shrimps Patties#FishFriday

My Mother's recipe, a traditional East Indian one. My Mother's recipe is different from many East Indian households. My Mother uses dry coconut to make these patties, its gives a different flavor and a nutty taste to these patties. 
For this we require fresh tiny baby shrimps which we East Indians call it Ola Zavla. This is easy to make but cleaning these shrimps is time consuming. These tiny baby shrimps when fresh are white with a tint of pink glaze . They look shiny then these are fresh. 
When cleaning these you will find tiny glass like particles which look like shrimp heads, but they should be removed and thrown, all extra stones or shells too should to removed. Its takes time, but once you taste these patties you will love them. Crusty from outside, soft inside. They are delicious, that I,  bet you can't stop at one and these are the ones you'll die for!! 
I, really don't know, whether, they are available outside Mumbai or aboard, but this is available in the Mumbai and Malvan / Ratanagiri coastline. 

You can freeze these patties after frying, I do them since, am, the only fish eating mammal in my house!😊
.  Husband and Son-in-law vegetarian, Daughter vegan.. ha aa.. only one to enjoy these 😋.
Made these for our Fish Friday Foodies event for this month, am, the Host which, I, completely forgot, till Karen could buzz me on FB.  Thank you Karen for the reminder. 


3 Cups Packed Zavla - washed and drained
2 Tablespoons Bottle Masala - see notes
4 -5 Cloves Garlic - finely chopped
1 Inch Piece of Ginger 
- finely chopped
1 Spring Onion 
- finely chopped
1 Medium Onion - finely chopped
3 -4 Green chillies - 
- finely chopped
2 Tablespoons Grated Dry Coconut -roasted
½ Cup Finely Chopped Coriander leaves
Salt to taste
1/3 Cup Chickpea Flour / Besan
Oil as required to pan fry

Clean and wash the shrimps in a fine mesh strainer.  Then with your hands squeeze out all the water as much as you can or else place them in cheese cloth and squeeze out the water. 
 Dry roast the coconut and keep aside.  In a small mixer jar take the coconut, ginger, garlic and green chillies, grind them  to a coarse paste, using not a drop of water.
In a deep bowl or deep flat tray take the zavla,  add the  onions, coriander leaves, ground coarse coconut paste, chickpea flour, bottle masala, spring onions and salt.
Mix all the ingredients well ( I used a fork),so that  shrimp should get mashed and  then form it into a ball. At this stage if you feel it too watery and wet, then add a tablespoon or more of chickpea flour.
Wet your hands lightly and divide it into equal ball and press it on your palms, shape them into patties, these should be thin or esle after frying they will not become crisp.
Heat 2 or 3 tablespoon oil in a frying pan  and shallow fry till crisp on both sides.
Serve hot, enjoy them plain or as an accompaniment to a main course meal or as a burger.
I love to have these in between soft Laadi Pav they are yum, no need to butter the bread, if it's hot and fresh.

My Notes
If you do not have bottle masala then use chilly powder with garam masala.  

Labels : Zavla, Fresh Tiny Baby Shrimps, Bottle Masala, Patties, East Indian, Fish Friday, Seafood/Fish

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Mango Upside Down Cake#BundtBakers

With the king of mangoes in season, I, love, this fruit the most since  they are available only in season, rest all fruits are seen throughout the year. I, have these for breakfast, lunch and dinner

For this month's Bundt Bakers event the theme is -Tropical Bundt. Our host of the month is Sandra Garth.  Thank you Sandra for hosting this month event. 
Then don't you think! This cake is ideal for hot summers. The top has a layer of caramelized mangoes  with a soft and delicious cake at the bottom.  Have used milk essence to make this cake, it gives a nice subtle flavor to the cake.  Do use this essence and you will definitely like it.

Arranging the slices of mango on the butter sugar mixture is painstaking, but, worth the effort once the cake is baked.
The left overs of the cake should be refrigerate or they will spoil.  A piece left on the dinning table did not smell nice the next day. 

For the Base

55 Grams Unsalted Butter
1/3 Cup Packed Brown Sugar

1/4 Teaspoon Milk Essence
A Pinch of Cardamon powder
3 Alphonso Mangoes - sliced
1 Teaspoon Fresh Lemon Juice

For the cake

1.1/2 Cups All Purpose Flour
3/4 Cup Caster Sugar
1 Teaspoon Heaped Baking powder
1/4 Teaspoon Level Salt
75 Grams Unsalted Butter
3/4 Cup Milk
1/4 Teaspoon Milk Essence
1 Large Egg


Sieve the flour with the baking powder, cardamon powder and salt. 
In a 7-inch bundt pan melt the butter on low flame.  When the butter melts add the brown sugar, cardamon and milk essence, mix it well. Remove the pan from the heat and let it cool completely. 
Arrange the mango slices, slightly overlapping them, on the butter-sugar mixture. Sprinkle the mango slices with lemon juice. Keep aside.

Preheat the oven temperature 180 degree C.

In a bowl beat the butter, sugar and milk essence well, then add the egg and beat till well incorporated. Now add the flour and milk alternately till both are incorporated. Pour the batter over the layered mangoes slices and spread well. You may need to smoothen it out over the mango slices to spread evenly.
Bake in the preheated oven for 35 minutes.
 Cool the cake in the pan for just  five minutes and then invert it onto a serving plate.  Let stand for a minute, before removing the pan. 
Serve warm. Beautiful cake, just didn't feel like slicing it.
Hmm this cake is so delicious, soft and yum.. Enjoy  this warm!!
Labels :  Bundt, Mango, Upside Down Cake, Tropical Fruits, Bundt Bakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page

Coconut Mango Bundt from Sweet Sensations
Hawaiian Plantation Ice Tea Bundt Cake from All That's Left Are the Crumbs
Kumquat - Coconut with Tarragon Bundt Cake from Katin špajz
Lime Coconut Bundt from Food Lust People Love
Mango Bellini Bundt Cake from Patyco Candybar
Mango Upside Down Cake from Sneha's Recipe
Painkiller Bundt Cake from Patty's Cake
Pineapple Coconut Bundt from A Day in the Life on the Farm
Piña Colada Bundt Cake from Merce`s Cake

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Instant Sambar Masala Powder - How to make Instant Sambar Without Adding Dal

This is an instant premix for making sambar.  All you need to do is just boil the veggies along with this mix.  No soaking or cooking of dal or grinding coconut.  If you do have any  vegetables you can still make this and it will taste good.

It is very convenient to have a ready  mix at home rather than relying on store bought premixes. A well know fact is that a  South Indian meal is never complete unless there is Sambar or Rasam. 
Making a delicious sambar takes time. This instant sambar masala mix is a great boon. All you have to do pick up any vegetables you have or love , mix this instant sambar mix with water and boil it with the vegetables, a delicious sambar is ready to enjoy. It taste just as good as normal sambar , its just that there is no hassle and its absolutely quick to make

Now days I use this only to make sambar at home.   If, sometimes  there is any leftover cooked tur dal, just add that too to this mix, it helps in thickening the sambar faster.

I, have prepared this ready sambar mix and sent to may friends abroad.  Write the method of preparation on paper and stick it to the packet so that they can easily make this Sambar. You can even give it to your son or daughter when they leave for  Universities/Colleges away from home , who, need a taste of good home food. 

The ingredients are for a basic South Indian Sambar, adjust the spiciness to get your taste.

6 Tablespoons Heaped Tur Dal / Yellow Split Pigeon Peas
1 Tablespoon Heaped Chana Dal
6 Dried Byadgi Chillies 
4 - 5 Kashmiri Chillies
½ Teaspoon Asafoetida powder or Crystal
4 Tablespoons Heaped Coriander seeds
½ Teaspoon Black pepper corns
½ Teaspoon Fenugreek seeds
1 Tablespoon Roasted Gram / Putane
1 Big Lemon Size Tamarind
2 Tablespoons Raw Rice
1 Teaspoon Turmeric powder
10 to 12 Curry Leaves

For the Tempering
1 Tablespoon Mustard seeds
2 Tablespoons Oil
1 Sprig Curry Leaves 
3 - 4 Red Chillies

Heat a pan / skillet with a teaspoon of oil and roast each ingredient (including the asafoetida powder / crystals, and the tamarind ( after breaking it up into small bits. ))separately till lightly golden, or till it releases an aroma, do not burn ingredients or else it will give an burnt taste to sambar.  
Remove each ingredients on to a kitchen towel and let cool completely.   Keep them aside.
Fry the curry leaves till crisp and add to ingredients while powdering .  
Then grind all the ingredients to a fine powder.

For the Tempering
In a tadka pan heat oil, add the mustard seeds, when they  splutter,  add the red chillies and  curry leaves when they are crisp, take off flame. Pour it on to the prepared mix.
 When the mix has cooled completely store in an airtight container.

How to prepare the sambar 
Take a kadai / pot ,  add a cup or 2 of water depending on quantity of sambar you need.

For instance I took around 400 ml of water and added 3 tablespoons heaped  of the prepared mix. 
Mix the powder well in water, add finely cut vegetables like potatoes, carrots, tomatoes (a must), pumpkin or which ever veggies to enjoy eating . Add salt to taste,  as it is not added in the mix and place it on high flame stirring continuously till it comes to a boil.  Reduce the flame and let the veggies cook, stirring at intervals so that it does not burn at the bottom.
When the vegetables are  cooked perfectly, make adjustments to the sambar , taste for salt and sourness, check the gravy consistency,  which would have reduced or thickened, so add  water accordingly and  bring it to rolling boil.
Although there is no need to add any cooked dal as dal is already added in the mix, if preparing at home and cooked dal is readily available, add the dal to thicken.
This  Sambar can also be thickened by gently mashing potatoes with the ladle.  Garnish with coriander leaves, can give a little more tadka too after the Sambar is ready, this is optional. Enjoy with Idli or rice.
Labels:Instant premixes ,Bachelor Recipe, Instant Sambar Without Dal, South Indian, Vegetarian

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Vegetarian Noodle Pizza#Improv

Today is our posting day for Event for Improv Cooking Challenge, Hosted by Nichole Little.  The theme is "Olives & Cheese".  Have surprise vegetarian guest coming home and you do not know what to serve them. Then this is a quick pizza to make, wherein, you will have these ingredients in the pantry.
Seeing this unique pizza my guest were thrilled, surprised. Do try this for your kids, be sure they will love it.

Makes 2 pizzas
1 Packed Egg noodles - boiled
1 Capsicum - cut into strips
1 Onion - cut into semi circles
1 Tomato - deseeded and cut into strips
5 to 6 Olives Black or Green- sliced
3 - 4 Tablespoons Pizza sauce - Homemade
1/2 Teaspoon Crushed Black Pepper
1 Teaspoon Oregano
1 Teaspoon Red pepper flakes
1/2 Cup Mozzarella - grated 1 cup
1/2 Cup Cheddar - grated
4 Tablespoons Heaped Corn flour
1/2 Cup Water
2 Tablespoons Oil 


Boil the noodles as per the packet instructions.

In a bowl mix corn flour and water and pour over the noodles. Mix well so that the noodles are coated and the liquid is absorbed . 
In the meantime heat a large round tawa or frying pan with oil and spread the noodles evenly in a round circle with your hands. The flame should be very low.  Spread the pizza sauce on the noodles.
Arrange the sliced onions , 
then vegetables on noodles.
Spread grated cheese on top.
Sprinkle with crushed red pepper flakes, salt, black pepper powder and oregano. 
Arrange the olives. Cover with lid and cook for 7 to 8 mins on low flame. 
Remove the lid when the cheese melts.   Serve hot.
Labels : Vegetarian, Vegetables, Egg Noodles, Pasta & Noodles, Pasta sauce, Olives, Cheese, Improv Cooking Challenge

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