Sunday, April 27, 2014

Aam Ka Panna

"Aam Panna"
Aam ka Panna is a refreshing Indian beverage made with raw mangoes. This tangy drink not only quenches the thirst during the hot summers but is also renowned for its heat resistant properties as well as is an effective remedy for heat strokes.

These days a lot of ready made variety of Aam Panna is available across the counter but thrustme nothing can beat thee taste of freshly prepared ones. The best thing about home made Aam Panna is that it is not only easy to make and tastes great but looks good due to its fresh green colour.


Raw Mangoes - 4 medium size
Roasted cumin powder - 2 teaspoon
Sugar - 1/2 cups
Black salt (kala namak) - to taste
Mint leaves, chopped  - 8-10
Water - 3 glass
Ice cubes


Wash and boil the mangoes.

Once done let them cool, peal and extract the pulp, mash and strain. Add sugar mix well and add water along with black salt and roasted cumin powder, mix well.

Transfer into glasses, add ice cubes, garnish with roasted cumin powder and freshly chopped mint leaves.

Serve chilled.
Enjoy :)

Friday, April 25, 2014

Mango Lassi

"Mango Lassi"
Indian Summers are all about mangoes , mangoes and mangoes. We just love them in any form be it raw or ripe...
Mango Lassi is one of the many forms in which mangoes are relished. Its our very own smoothie....ready in minutes and enjoyed by all. Happy summers....


Ripe mangoes, pealed and cubed - 1 1/2 cups
Fresh Yogurt / dahi  - 1 1/2 cups
Sugar - 2 - 3 tablespoon(depending on taste)
Water / Milk  - 1/2 cups
Ice cubes - 4-5

For Garnish

Chopped mango - 3 tablespoon
Chopped fresh mint - 1 tablespoon

Peal and chop the mangoes.

Combine all ingredients except the ice cubes in a mixer and blend for 2-3 minutes.

Transfer into glasses, garnish with chopped mangoes and mint leaves.

Serve chilled.
Enjoy :)


I have used fresh Alphonso mangoes but if not available use pulp.
Also you could replace sugar with honey.

Monday, April 21, 2014

Chickpeas Salad

"Chickpeas Salad"
As summer is setting in and days are getting hotter, there are times when you just don't feel  like having a regular cooked meal, so why not try out a healthy salad.
Chickpeas Salad - a healthy and vegetarian salad which can be tossed up in minutes along with fresh vegetables, olives, fresh herbs and feta. A very simple yet versatile and can be served as a side dish or you could enjoy it as a whole meal along with garlic bread or just with plain bread.  Also a healthy packed lunch option.


Chickpea, soaked and boiled - 1 cup
Tomato, chopped - 1 medium
Cucumber, de-seeded and cubed - 1 medium
Mixed Bell pepper - 1/2 cups( I used red, yellow and orange)
Black olives, sliced - 1 tablespoon
Green olives, sliced - 1 tablespoon
Pickled jalepeno, chopped - 1 tablespoon (optional)
Feta cheese, crumbled - 1/4th cup
Fresh coriander, chopped - 1/4th cup
Fresh mint, chopped - 3 tablespoon
Whole cumin seeds - 1 teaspoon
Paprika / Kashmiri Red chilli powder - 1 teaspoon
Olive oil - 1 tablespoon
Fresh Lemon Juice - 1 tablespoon


Boil soaked chickpeas with water, remove seeds from bell peppers and cut them into 2 cm cubes, de-seed cucumbers and cut them ito approximately 2 cm cubes, similarly chop the tomatoes into 2 cm cubes (If you wish you could de - seed the tomatoes)

Heat 1 tablespoon of olive oil in a pan or kadhai and add the cumin seeds, once they start popping and release the nutty aroma add the chickpeas and mix well, add paprika or kashmiri red chilli powder and salt, mix well and fry for 2 minutes, turn off heat and transfer into a large mixing bowl.

Add black and green sliced olives to the cumin fried chick peas, followed by chopped jalepenos (if using) all the chopped veggies, along with feta cheese, chopped coriander and mint leaves along with salt. Mix well.

Check seasoning if required adjust accordingly by adding salt or lemon juice.

Serve cold or at room temperature :)


You could prepare the salad in advance and keep it in the fridge, this will not only cook the salad but will also help the flavors to combine well.
If you want the salad to be a bit sweet then add a teaspoon of honey.
Also please be careful while adding salt to the salad as we have already added salt to the chickpeas while cooking and also while we sauteed and dond forget that the feta cheese. used also has a good amount of salt

Thursday, April 17, 2014

Vada Pav

"Vada Pav"
Vada Pav, is a very popular and humble street food from Mumbai.....I would love to call it India's very own Burger....its basically spicy potato filling covered with gram flour batter which is deep fried and sandwiched in a Pav and served along with spicy chutney and fried green chillies. Mumbai rains....sipping on hot tea n having Vada just heavenly.... Oh really miss Mumbai...

Vada Pav is an any time meal, or better called meal on the go....its available across Mumbai throughout the day and even late at night. Every Vada pav vendor has his own recipe and trust me they all are yummy....but my favourite is the "Batata Vada" at "Shree Krishna" which is located at Dadar West. Batata in Marathi means Potato, hence the vada is popularly known as "Baatata Vada"

"Batata Vada"
The recipe of Vada which I am sharing here is quite close to the "Batata Vada" served at "Shree Krishna".


For the Batata Vada 

Potato, boiled and mashed - 4 medium
Curry leaves - 8-10
Green chillies - 2-3
Ginger - 1 inch piece
Garlic- 2 cloves
Green coriander, chopped - 2 tablespoon
White urad dal - 11/2 teaspoon
Mustard seeds - 1 teaspoon
Turmeric powder - 1/2teaspoon
Asafoetida - 1/4 th teaspoon
Salt to taste
Oil  - 1 tablespoon

For the batter (outer covering)

Besan - 1 cup
Turmeric powder - 1/4th teaspoon
Baking soda - a pinch
Salt as per taste.

Oil to deep fry the vadas

For Vada pav

Pav - 8 pieces
Green coriander chutney - 1/4 th cup
Dry Garlic chutney - 1/4 th cup
Imli ke chutney - 1/4th cup
Fried green chillies - 4-5 pcs


Peal and mash the boiled potatoes, while they are still warm. Ensure there are no large chunks.

Pound the green chillies,ginger and garlic coarsely using a mortar and pestle.

Heat oil in a kadhai, add the white urad dal followed by mustard seeds, once the mustard seeds starts to crackle and the urad dal turns golden brown add the curry leaves followed  by asafoetida and turmeric powder. Add the pounded mixture of ginger garlic and green chilies, saute for a minute.

Transfer this on to the mashed potatoes, add green coriander and salt, mix well and divide the potato mixture into 8 equal parts. and shape them into round balls.

For the outer covering batter place all ingredients in a mixing bowl, add water and form a thick batter. (You would require approximately 1/3 rd cup of water for the batter) Let the batter rest for10 -15 minutes.

Heat sufficient oil in a kadhai, dip one potato ball at a time in the batter, let it coat well. Carefully slide the coated vada into hot oil  and deep fry until golden brown. Drain using a slotted spoon and keep aside on absorbent paper.

For the fried green chillies, Slit the chillies lengthwise and fry in hot oil, remove immediately before the chillies turn brown, drain and keep aside on absorbent paper and sprinkle some salt over it.

For assembling the vada pav, Slice each pav horizontally, apply Green coriander chutney on one side and Imli ke chutney on the other, spread some Dry Garlic chutney , place one vada and serve along with fried green chillies.

Enjoy hot along with garma garam chai..... n a bunch of friends :)


Vada Pav is best had with Laddi Pav, these are unsweetened square buns quite similar to dinner rolls, however if unavailable you could have them with Regular unsweetened dinner rolls or Burger buns or just enjoy them with bread slices.
Please note there is salt in all the chutney's used and the batter for the coating of the vadas also has salt, so please be careful and go slow on the salt for the potato filing.
Recipe for Green coriander chutney , Imli ke chutney and  Dry Garlic chutney are there on the blog, do check.

Green Coriander Chutney

"Green Coriander Chutney"

Green Coriander chutney is a simple yet great accompaniment with most Indian snacks, Dhokla,,  Vegetable Chops, Vada Pav, and goes along with most Indian Chaats.


Fresh coriander leaves - 1 cup
Garlic - 3 cloves
Green chilli - 1
Dry mango powder - 3/4 th teaspoon
Salt to taste


Mix all ingredients, add some water and grind into a smooth paste in a mixer or chutney grinder.

Check the seasoning and adjust according to personal preference.

Store chutney in clean airtight jar and use as required.

Dry Garlic Chutney

Dry Garlic Chutney
Dry Garlic Chutney is a Maharashtrain chutney made with garlic, khopra( dry coconut) and red chillies. Mostly served with Vada Pav this spicy chutney is also referred as Vada pav Chutney.


Garlic - 4 cloves
Red chillies whole - 2
Dry coconut, grated - 1/4 th cup
Kashmiri red chilli powder - 1 teaspoon
Salt to taste


Combine all ingredients in a mixer and grind to a coarse paste, add water accordingly.

Transfer the chutney paste to a dry Kadhai and roast over medium flame until most of the water has dried up and the chutney gets a crumble texture.

You could store this chutney in an airtight jar and use as required.


I have used red whole chillies as these are hot and the Kashmiri red chilli powder for the colour.
Don't add any oil while dry roasting the chutney as the coconut has enough oil and while roasting it will release oil.
Also I prefer to make this chutney and store it in the fridge as it increases the shelf life.

Tuesday, April 15, 2014

Rassewale Aloo ke Subzi

"Rassewale Aloo ke Subzi"

"Rassewale Aloo ke Subzi" is a very simple yet delicious potato gravy dish which is prepared with boiled potatoes in a tomato gravy. It gets its unique taste from Bhaja masala, a blend of roasted Indian Aromatic spices. 
Its a quick and easy recipe and goes well with Roti, paratha, puri, Luchi


Potato, boiled -4 medium
Tomato, chopped - 1 medium
Cumin seeds - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Kashmiri red chilli powder - 1 teaspoon
Bhaja masala - 1 1/2teaspoon
Green chillies, slit - 2 
Ginger, grated - 1 teaspoon
Fresh green coriander, chopped - 3-4 tablespoon
Oil - 2 tablespoon
Sugar - 1/4th teaspoon
Salt to taste.


Peal and break the boiled potato into large chunks.

Heat oil in a kadhai,add the cumin seeds, once they start releasing the aroma add the chopped tomatoes and fry for 2 minutes. Add turmeric powder and kashmiri red chilli powder.Fry for 2-3 minutes add grated ginger, mix well fry for another 2 minutes.

Once the oil starts leaving the sides add salt and sugar mix well, add the potato chunks, mix well. fry for a minute or two. Add a cup and half of water and bring it to a boil.

Once the curry comes to a boil, add the Bhaja Masala, mix well and let it cook for 2- 3 minutes on high flame. Reduce flame and add the chopped green coriander and slit green chillies. Let this cook for a minute or two and turn off the heat.

Serve hot along with roti, paratha, puri  or Luchi.


I would recommend to cook rassewale aloo ke subzi in mustard oil,as it tastes really great.However you could also cook it in whatever oil you use for day to day cooking at home.
Do not cut the potato, instead just use your hands to break them into chunks, while doing you will get some really small pieces which is absolutely ok, as this will help thicken the gravy.
I have used Bhaja Masala, which is a blend of spices and it adds a unique flavor to the dish. You could prepare this in advance and store it in an air tight container. 
As the Bhaja Masala contains red chilli, I have used Kashmiri red chilli powder for the dish, as kashmiri red chilli is not very hot but imparts a very good colour.
You must be wondering why have I used sugar in this curry, don't worry the sugur will not make the curry sweet, but it will help in balancing and blending the masala very well also when you add sugar to any curry it gives the dish a very nice orange colour, I guess that is due to the reaction between turmeric and sugar.