Easy to make Bakarwadi!

"Bakarwadi" is a favorite Maharashrian snack namkeen, liked by big and small and suits for afternoon tea time snacks.
I love to devour them to overcome my hunger pangs at any time or for that matter any occasion ;-)

To make Bakarwadi, you need to focus your efforts to make 1)the filling and 2)the outer covering.
Ingredients for Bakarwadi filling:-
1 1/2 tsp poppy seeds
1 1/2 tsp sesame seeds
1/4 bowl grated fresh coconut
1/4 bowl grated dry coconut
1/4 bowl sev
1/4 bowl chopped coriander leaves
1 tsp garam masala powder
1 tsp coriander powder
1/2 tsp red chilli powder
1/2 tsp amchur powder
some oil to help bind it together
salt to taste
sugar to taste

For the outer covering, we need:
1/4 cup maida
2 tsp besan
1 tsp rava/sooji
ghee used as mohan
salt to taste
and water to roll the above ingredients in the form of a stiff dough, not very soft

Now comes the fun part!!!
After the dough rests for some time (15- 20 mins), make small balls of dough and roll out flat in circular shape (like rolling out roti/chapatti)
Then with the help of a spoon, spread out the filling on top of the rolled out maida evenly.
Start with one end of  flat maida rolling it and tucking the filling inside the maida to form a cylindrical shape roll.
Cut small pieces of the rolled dough in size of your requirement or your preference and deep fry in frying utensil on medium-high till the turn light brown.

Enjoy hot bakarwadi !!!

 

Paneer Club Sandwich

Hi Friends,
Sharing recipe of a yummy sandwich which is quite filling as well.


The Paneer Club Sandwich!


Ingredients:

• Paneer- cut in medium sized cubes
• Tomato paste- 2 tsp
• onion - 1 medium sized finely chopped
• 1 tsp garam masala powder
• 1 tsp red chilli powder
• salt to taste
• fresh cream - as per liking
• fresh coriander- finely chopped
• mustard seeds
• oil - 1 tsp
• 3 bread slices ( sourdough bread tastes best)
• butter
• sliced onions cut in round
• slices tomatoes cut in round
• slices of boiled potatoes cut in rounds
• pepper - as per liking
• green chutney - made out of freshly grated coconut, 2 green chillies, fresh coriander leaves, mint leaves, salt, sugar and 2 tsp lemon juice

Method:
For the paneer filling:
Get a cooking pan and put some oil. Once the oil is hot, put in the mustard seeds and let it splutter. Add the chopped onions and fry till light golden. Once onions are golden, add in the tomato paste and fry till tomato paste is cooked. Once cooked add in the paneer cubes. Add in garam masala, red chilli powder and salt.
Let it cook.


Once the gravy thickens, add in some water. Let paneer cook in the gravy.


Then once cooked, add in the fresh cream.


Simmer for 5 mins and then turn off the heat.


Garnish wish freshly chopped coriander.


Now take 3 pieces of bread, apply butter on one side of each bread.


Place one slice of bread on cooking board. Place slices of onions, tomatoes and potatoes and sprinkle some pepper powder and salt. Sprinkle grated mozzarella cheese on it. Now on the 2nd bread slice, on the other side on which there is no butter applied, apply the green chutney. Place it over the 1st slice of bread.


On top of the 2nd bread slice, now place the paneer mixture that was readied. Cover it up with the 3rd slice of bread.


Put the layered sandwich in the Panini maker or grill and grill on medium heat till top of sandwich is golden brown.


Apply some butter on top and serve hot with Green chutney or tomato ketchup.


Enjoy!

The Mumbai Food Festival

Hi Everyone,

Today's feedback I plan to share with you all is about The Mumbai Food Festival which was held in Mumbai from 9th to 11th May 2014. It was a twin expo with another Fashion Expo on the side.

The Venue was the MMRDA ground at the Bandra Kurla Complex, Mumbai.

With much excitement and anticipation I visited the Festival and though I won the Prize at the cooking competition which was also held as part of the event, that exuberance was overridden by the lack of the variety and scale of culinary Indian and International dishes that were promised of the event.

Few of the stalls which showed promise were the

·         Samudri Kanya - Seafood specialty

·         Fruitilicious – handcrafted fruit bouquets 

Some other stalls covered kitchen equipments for demo and sale which I personally felt were overtly priced.

The Don Bosco culinary school of Kurla had a wide spread of savoury and sweet and baked goodies with some unique food items like the Chicken Donut! Contact details were of Ms. Rebello.

Overall, the Festival could possibly have been much more as I personally felt it had a great potential but lacked stronger commitment and participation from stakeholders of the food industry and fell short on good execution!

I however look forward to the next in the series with my fingers crossed, hoping for the best!

P.S: Sharing some pictures of my dish and the event.

TheStarFoodies this week - our little ones!

Crispy chips with 3 yummy dips

For the chips

Ingredients:

½ cup nachni flour(rich in calcium), ¼ cup wheat flour (protein, carbohydrate, fibre), ¼ cup corn flour ((protein, carbohydrate, fibre), pinch of salt, 1 tea-spoon cooking oil, fresh pepper powder, water to mix

Recipe:

Mix all the above ingredients to form smooth dough. Let it rest aside for 15 minutes.

Roll it into a chapati. Cut into 8 pieces and deep fry till crispy chip like formations.

For the dip:

Dip1: Strawberry surprise

Hang one bowl of curd overnight to form hung curd.

Take the hung curd and strawberry crush to it. Add a spoon of honey. If curd found to be a little stiff, add milk to make it flow.

Mix well and strain, if required for smooth consistency of strawberry dazzle. Garnish with pomegranate seeds.

Dip2: Potato and Cream

Ingredients:

1 mashed potato, 2 spoon sour cream, 2 spoons cheese spread, 3 crushed peppercorns, and salt to taste.

Recipe:

Mix all the above ingredients and take it out of a blender to form a sooth mixture

Dip3: Hummus

Ingredients:
1 cup kabuli chana-soaked over night, drained and rinsed
1/2 cup extra-virgin olive oil, or more as needed, plus more for garnish
Juice of 1 lemon

½ spoon chilli powder
2 tablespoons finely chopped fresh coriander leaves, plus more for garnish
2 cloves garlic, peeled and minced
salt to taste
1/2 teaspoon sesame oil
1 spoon jeera powder
10 black pepper
1/4 cup water

Recipe:

Put in mixer and combine all the above ingredients. Keep cut coriander leaves to be used for garnish. Blend on low speed until smooth.
Remove in dip bowl and sprinkle cut coriander leaves, drizzle lightly with olive oil and serve.

            LOVE FOOD!

The winning recipe of TheStarFoodie contest this week by Dr. Rupali Jain- Aloo Phool Gobhi

The winning recipe of TheStarFoodie contest this week by Dr. Rupali Jain

Aloo Phool Gobhi

Main Course
Indian Veg

Serving: 2 portions

Ingredients:
2 medium sized potatoes, peeled cut into cubes and deep fried

2-3 big florets of cauliflower broken into smaller florets and deep fried

2-3 tablespoon mustard oil
1/2 teaspoon cummin

2-3 bay leaves
1 tomato finely chopped
1 teaspoon cummin poweder

1 tablespoon coriander powder
1 tablespoon garam masala powder

1/2 teaspoon sugar tablespoon

Finely chopped fresh coriander
3 slit green chillies

2 teaspoons ghee
Salt to taste

Method

Take a deep frying pan and fry the potatoes and cauliflower florets in mustard oil and remove to set aside.

Take a cooking pan and add ghee. Add jeera, bay leaves, corainder, cumin powder. Sprinkle some water and let it cook till the oil seperates.

Add the fried vegetables and mix well.

Add water, the chopped tomato, salt, sugar, chillies, garam masal powder and cook till done.

Garnish with finely chopped coriander leaves.

Best tasted with paranthas.

Enjoy and LOVE FOOD!

My Diwali special- Paneer Tikka Masala

Paneer Tikka Masala

Main Course
Indian Veg

Serving: 2 portions

Ingredients:
500 grams paneer cut into medium sized pieces 

1 medium sized onion cut into 4 halves and then separated into individual layers (peel) from each half
1 tomato cut into 4 halves

1 medium sized onion,finely chopped, fried and pureed into a fine paste
1/2 a cup fresh tomato puree (boiled, peeled and pureed)
1 tablespoon curd
1 tablespoon ginger-garlic paste
1 teaspoon red chilli powder
1 teaspoon turmeric powder
1 tablespoon coriander powder
1 tablespoon garam masala powder

2 pinches of kasuri methi leaves
Finely chopped fresh coriander
1 teaspoon mustard seeds

1 teaspoon jeera

1 pinch hing (asafoetida)

2 teaspoons fresh cream
Oil to fry
Salt to taste

Method
Take a frying pan and add oil enough to fry the paneer cubes, cut tomato and onion pieces till all turn golden brown/get little char on the surface. Remove from heat and keep aside. 

Take a cooking pan. Add oil to the pan. Add the asafoetida, onion paste ginger-garlic paste and fry till nice aroma is released. Add the tomato puree and curd and mix well. 

Now add turmeric, red chilli, coriander and garam masala powder, salt and mix well.

Add the crushed kasuri methi leaves and mix well. Add the fresh cream.

Add the fried paneer, tomato and onion pieces to the gravy and let it simmer.

Add finely chopped fresh coriander leaves and mix well.

Serve hot with paranthas or tandoori roti. 

Tip: To maintain the crispiness and shape of paneer so that it doesnt get converted into paneer bhurjee ;-), as it tends to get soggy sitting in the gravy, do the following. Immerse the fried paneer cubes immediately out of the frying pan in to a bowl of ice cubes/ice water and let it rest for sometime. Then use it in the gravy.This helps paneer maintain its crispiness and shape.

My recipe presented at Dabur Hommade Homestar- Raw Banana Tower!

Raw Banana Tower
Starter
Indian Veg

Serving: 2 portions

Ingredients:
2 medium raw bananas, boiled, peeled and mashed evenly
1 medium sized onion,finely chopped
1 teaspoon tamarind pulp
1 cup semolina
1 tablespoon ginger-garlic paste
1 teaspoon red chilli powder
1 teaspoon turmeric powder
1 tablespoon coriander powder
1 teaspoon curry leaves powder
Finely chopped fresh coriander
Dessicated fresh coconut in to coconut powder
Oil to fry
Salt to taste

Method
Take a mixing bowl. Add the cooked and mashed raw banana and mix it with finely chopped opinions. Add the tamarind pulp, ginger-garlic paste, turmeric, red chilli, coriander and curry leaves powder, salt and mix well.

Add finely chopped fresh coriander leaves and mix well.

Take semolina in a plate and add some salt to it for taste.

Form triangular towers of the mashed banana mix and sprinkle semolina readied on the tower. Coat the banana towers nicely and evenly from all sides.

Take a frying pan on gas stove.

Add oil to pan. When hot deep fry the banana towers. Lower the flame to medium intensity.

Let it till brown from all sides.

Remove from heat and garnish with  fresh coconut powder.

Serve hot with green coconut and mint chutney.

Indian style basic potato sabji

Tutorial for beginners

Indian cuisine:

Potato vegetable (dry)

Serving: 2 portions

Ingredients:

2 medium potatoes, boiled, peeled and chopped into medium sized pieces

1 medium sized onion,finely chopped

1 teaspoon mustard seeds

1 teaspoon Cummin seeds

1-2 green chillies, finely chopped

1 teaspoon turmeric powder 

1 teaspoon coriander powder

2-3 curry leaves

Finely chopped fresh coriander

Oil to fry

Salt to taste

Method

Take a cooking pan on gas stove

Add oil to pan. When hot add mustard seeds, cumin seeds, curry leaves and letit splatter. Lower the flame to medium intensity.

Add turmeric powder, green chillies, coriander powder and fry.

Add the finely chopped onions to it and fry till onions are golden brown.

Add the potatoes and salt and mix well.

Let it cook for two minutes.

Remove from heat and garnish with chopped fresh coriander.

Serve hot with chapati/ Indian bread.

Tip-Can also add crushed peanut powder for a crunchy and enhanced taste.

Kadhai- Paneer, Mushroom,Baby corn

Kadhai- Paneer, Mushroom,Baby corn

Ingredients:
250 grams fresh Paneer- cut into fine cubes (Cottage cheese)
10-12 pieces of fresh mushrooms cut into medium size pieces
6-7 baby corns cut into diagonally slit mid size pieces
2 onions
2 small tomatoes/1 big tomato
2 tsp ginger-garlic paste
1 tsp garam masala powder
Salt to taste
Finely chopped coriander
1 tsp mustard seeds
Pinch of hing (Asafoetida)
1 tsp chilli powder
1/2 tsp turmeric powder
1 tsp coriander-cummin powder
1 tsp fresh cream
2 tsp cooking oil to fry


Recipe:
Cut the onions into pieces and fry in oil till golden brown.
Make a fine paste of the onions.

Boil the tomatoes in water and puree them.

In a shallow pan, fry the paneer pieces till golden brown.

Take a Kadhai (medium size- heavy bottom cooking utensil) and add some cooking oil to it. Add pinch of asafoetida. Add the mustard seeds.

As the seeds pop, add the ginger-garlic paste and fry till the aroma lingers around. Add the fried onion paste and cook till some oil leaves the paste mixture.

Now add the pureed tomato paste and mix well.

When mixed well, add the spices- the coriander-cummin powder, garam masala powder, chilli powder, turmeric powder and mix well.

When the mixture is uniform in consistency, add the cut mushrooms, baby corn pieces.

After some time the mushrooms will leave water and provide the gravy consistency. Add water to adjust the gravy consistency as per your liking.

Now add the fried paneer and mix well.

Add salt.

Cover the kadhai and let the vegetablecook at low flame.

Once cooked, add fresh cream to it and mix well. Garnish with finely chopped coriander.

Kadhai- Paneer, mushroom, baby corn is ready to serve.

"Fastest" First to get over first- Instant Rava Dhokla!

Kem chho! Majama chho!

No, this not my attempt of trying out Gujarati speaking but an easy way for today's jet age mothers to create and serve something fast which is yummy and nutritious too.

I have found Instant Rava Dhokla to be one of the answers to those.

Ingredients:
1 bowl baarik rava (sooji)
1 bowl dahi (curd) in case sour the better the instant dhokla to taste
2 green chillies
small portion of ginger
1 tsp sugar
Pinch of salt to taste
Pinch of baking soda powder
2 tsp ghee

For Garnish:
Chopped coriander leaves
Mustard seeds
3-4 curry leaves
Pinch of hing (Asafoetida)


Recipe:
Take a big bowl and add the portion of rava to it. Add the whisked curd to it and mix well. If found too thick, add a little water to it.

Make a fine paste of ginger and chillies and add this to the rava and curd mixture.

Add salt, baking soda, sugar to the mixture till no lumps are seen.

Take a flat container/cooking vessel which can easily fit in a pressure cooker.

Coat this vessel with ghee well.

Add the rava curd mixture and spread it on the flat vessel coated with ghee.

Put this flat container inside a pressure cooker and remove the whistle on the pressure cooker so that it acts as a steamer. On the flame.

Let the mixture in container kept in the pressure cooker steam for 15-18 minutes.

To check if the instant dhokla is ready insert a knife in the centre of the container which is filled with mixture and take it out. If it comes out clean the dhokla is cooked proper and can be removed to cool. Otherwise, let it seem for 3-5 minutes more.

Once removed from steamer and cooled, we can garnish it.

For preparing the garnish, take a small pan add 1 tsp of ghee to it. Add mustard seeds, curry leaves, hing. Once splutters, remove from flame and put it over the cooled cooked dhokla. Also garnish it with chopped coriander.

Cut the dhokla in flat container in diamond shape and serve with green coriander chutney.

Instant rava dhokla at your service!

Tender Cocount bhaji- Shahalyachi Bhaji- Simple and Yummy recipe

Zara Hatke Food Recipe which I am sure you would all enjoy.

I am sure most of us would enjoy drinking Coconut water - Shahalyache paani, but do we make the full use of it once we slurrppp all the water it witholds?

Try this simple recipe which is can act as a good accompaniment to main course.

For this you would need
Ingredients:
1 Tender coconut- the tender coconut/malai/khobra which is left inside the coconut
3-4 curry leaves
1 finely chopped onion
1/2 tsp ginger-garlic paste
2 tsp ghee
1 pinch asafoetida
chopped coriander leaves
1 tsp sugar
1 1/2 tsp garam masala powder
1 tsp chilli powder
Some water to steam
Salt to taste

Recipe:
Take a deep cooking vessel and add ghee to it.

Add pinch of asafoetida and the mustard seeds and curry leaves.

Once the mustard seeds and curry leaves splutter add finely chopped onion to it.

When the onion turns pink add ginger garlic paste.

Also add the garam masala powder and chilli powder.

Add the chopped tender coconut pieces now and fry.

Add sugar.

Splash water (habka of water) and let it steam for sometime.

The tender coconut doesn't take long to cook. Once removed from fire, sprinkle the finely chopped coriander on it.

Kulith Pithi- Typical konkan delicacy

Ingredients:

1 bowl of powdered horse-gram/Kulith

1-2 Tbsp oil

1 pinch of Asafoetida

1/2 spoon mustard seeds

1-2 garlic flakes, crushed

3-4 Curry leaves

1-2 green chillies chopped

1/2 red onion chopped

1/4 tsp turmeric

Salt to taste

A handful of cilantro/coriander leaves, finely chopped

Recipe

Dissolve powdered horse-gram in water with turmeric and salt -- mix around until there are no lumps and the mixture is of thin, pouring consistency.

Heat oil in a pan or wok, add mustard seeds, asafoetida, curry leaves and chopped green chillies till they crackle. Add crushed garlic, and stir around until the flakes turn golden. Stir in chopped onion and saute until onions are pink and golden around the edges.

Kulith has a tendency to settle down at the bottom when dissolved in water, so give it a quick stir or two before pouring over onion. Bring to a simmer and add the chopped coriander leaves.

Best served with high quality basmati rice with a chunky raw onion and some pickle on the side.