Vada Pav (Mumbai Style) - Street food

Vada Pav is a hugely popular street food in India and has its origins in the state of Maharashtra. Vada Pavs are common to find in every part of India and is sold by roadside vendors and some shops. The first Vada pav was first sold in Dadar, Mumbai around 1970.

Vada pav is  served with a with different types of chutneys.

This dish was initially started as the most cheapest form of a meal for low income group, but due to its taste, this dish became so popular that many sophisticated hotels also have started dishing out this dish at extra cost. The Vada Pav is still regarded as a humble dish, and many people have it as their meal too.  My daughter loves Vada Pav, when she was in Brussels and we were visiting her, she asked me bring for her  Vada Pav.

This is recipe on day 3 which I choose from here.

Ingredients2 Big Potatoes - boiled and mashed lightly
1/2 Teaspoon Chilly powder
½ Teaspoon ground green chilly garlic paste
1/4 Teaspoon Turmeric powder
¼ Teaspoon Asafoetida
1/4 Teaspoon Lime crystals or 

1/2 Teaspoon Amchur powder - I used this
¼ Cup chopped coriander - chopped finely
Salt to taste
1 Teaspoon Oil

Oil as needed for frying

2 Green chillies for frying

For the Batter
¼ cup chickpea flour
2 Tablespoons Rice flour
1/4 Teaspoon Chilly powder
Salt to taste
Water as needed

To Serve
Pav/ Bread as needed
Green Chutney

Dry Lasun Chutney

Method

Mash the potatoes and add the chilly powder, ginger- chilly paste, turmeric powder, amchur powder, coriander and mix well. 

In a pan heat oil, add mustard seeds when they splutter add curry leaves, asafoetida and pour on the mixture and mix well. Make vada's and keep aside.  

In the meantime heat the oil in a kadai on medium flame.

To make the batter 

Mix all the batter ingredients and add water as needed to make a thick batter, as soon as water it added to the flours, it starts becoming lumps, so mix it with hand to remove lumps or use a whisk. Do not make it too thin, the coating does not hold on to the stuffing it is too thin.

Making vada 

Dip the vada with a spoon into the batter and put it into the oil and fry till cooked. Fry green chilly also lightly and sprinkle salt a little keep aside.

To serve  

Slit the pav. Add dry lasun chutney on one side and on the other side green chutney place the vada.  

Press and serve with fried green chilies. 

Labels : Starters, Blogging Marathon, Street food, Savory Snacks, Vada Pav, Mumbai, Kids delight, Snacks

Dry Lasun Chutney - How to make Dry Lasun / Garlic Chutney

Ingredients
1 Cup coconut powder - packet one
2 Tablespoons Chilly powder

6 Large Garlic flakes

1 Teaspoon Sesame seeds - lightly roasted
Salt to taste

Method:

Grind together all ingredients to a coarse powder. This is dry powder, so do not add water. 

Taste to adjust the pungency.  This can be stored in airtight containers for about a month.

Labels: Chutneys & Dips

Green Chutney - How to make Green Chutney for Vada Pav

Ingredients
1/2 Cup Coriander leaves
Few Mint leaves
3 Green chilies
1 Small piece Ginger (optional)
A pinch Sandhav Namak
Salt to taste
1 Teaspoon Lime juice
2 Tablespoon Fried Crumbs of the Vada batter

Method:

Grind all to a smooth paste. Do not make too watery.

Labels : Chutneys & Dips, Green Chutney, Vegetarian, No Onion No Garlic, Gluten free, Vegan

Simple Yummy Chocolate Cake - Eggless and low fat

This cake I made for my daughter's friend. It was his birthday and she wanted to give him a surprise. But as usual she tells me late at night that she wanted me to bake a cake. She was leaving the house next day in the morning at 10am. So I baked this cake early in the morning, but forgot to take pics. A little batter I put in a rectangle tin for us to taste. So you can see only the slices. This cake is very easy to make. If you keep all the ingredients ready and preheat the oven the cake is ready in total 45 minutes. The result is light, somewhat like a cake brownie.

My daughter said that they all loved this cake and finished it in a jiffy. She too did not get a chance to click a photograph.

Ingredients

3/4 Cup Cocoa powder
1. 3/4 Cup All-purpose flour
1 Cup Sugar
1 Teaspoon Baking soda
1/4 Teaspoon Salt
1 Teaspoon Ground Cinnamon
1/2 Cup  Butter -melted and cooled

1 Cup Buttermilk - low fat
2 Teaspoons Vanilla essence

Method

Preheat the oven to 170 degrees. Oil a 9-inch, round cake pan and line it with parchment paper. Flour the pan, tap out the excess flour.

Stir together the cocoa, flour, sugar, baking soda, salt, cinnamon, and sift it. Keep aside.
Whisk together the buttermilk, butter, and vanilla. Stir into the dry ingredients until all is moistened and mixed well.

Pour into the prepared cake pan, spreading the thick batter out to the edge. Tap the pan on your counter to even it out.


Bake for about 30 minutes, until the cake has risen and a toothpick inserted comes out clean. Cool for 5 to 10 minutes before unmolding.

Labels : Eggless, Cakes, Healthy, Bake a thon

For more cake recipes: See the recipe index.

Bake-a-thon 2014

An InLinkz Link-up

Kadve Vaal Chilly Fry

This a very tasty chilli fry, you will not find the bitterness of the vaal at all. In this dish I used bottle masala which is readily available in supermarkets or cold storage outlets. H is not very fond of Vaal.  When I served him this dish he loved the taste of it.

Ingredients
1 Cup Kadve Vaal -sprouted and cleaned
1 Medium Potato - sliced in quaters
3 Medium Onions - sliced
2 Green chillies - sliced
1 Small Tomato - sliced
1/2 + 1/2 Teaspoon Bottle Masala
1 Tablespoon Coriander - finely chopped
2 Tablespoons Oil
Salt to taste.

Method

To sprout the vaal soak the beans for 4 hours. Then put the beans in a cotton cloth and keep it in a dark place to sprout. After a day the bean will sprout. Place these beans in warm water for an hour and the skin will loosen . Peel the skins and keep the vaal aside (see pic).

Boil the vaal and potatoes with a pinch of salt, 1/2 cup water and 1/2 teaspoon bottle masala till the vaal is cooked. Dry all the water.

In a pan heat oil add the onions and fry till translucent add the green chillies and tomato, and fry or a minute add the boiled vaal and potato, 1/2 bottle masala and salt to taste fry well for 5 minutes on slow fire. stirring lightly. When done add chopped coriander and serve hot with rotis, bhakris or as a side dish with rice and dal.
Give this a try and you will definitely love it.

Sending this to the MLL event, to Lisa's MLL page and Susan's blog.


Labels: Vegetables, MLLA event