Monday, 23 May 2016

562. Homemade Veggie Pizza

Sunday is Pizza Day

     I've made pizzas when my kids were at home, when we've invited guests, to celebrate special occasions. Years back we didn't get frozen pizzas, or ready made pizza base. There were not many places making pizzas back then, so the only option was to make them at home.Made them quite often but never ever thought of posting my pizza recipe. Actually don't know why I haven't done so till now. Well, as they say its never too late. I must thank my #FoodieMonday #Bloghop friends for choosing the 41st theme as #Pizzamania.         Normally on a Sunday hubby and I go to our favourite restaurant IL Covo to have either a pizza or lasagna. We usually land up with a pizza as they are baked in a brick oven using wood. The pizzas are simply amazing. Homemade ones don't give the same result. However, pizzas whether home made or ready made are mostly everyone's favourite. I still have to come across someone who hates pizzas. When the group decided that we make pizzas, I was excited. Whenever I make pizzas at home besides having a measurement for the dough, I don't measure any of the other ingredients. So this time round, I actually had to measure everything to write this recipe and my kitchen was like a war zone. Paper, pen, ingredients, measuring cups, bowls, all over the place. 
     We prefer thin based pizza.I prefer making the base from wholewheat flour and add some all purpose flour to it. I usually keep all the toppings ready and guests can 'order' whatever topping they prefer. Some love mushrooms, some don't. Hubby doesn't like sweet pepper, some like it without garlic and onion, some don't want pineapple, some want extra olives. 
     So without any more delay here's my home made pizza recipe.










Pizza
Serves 3-4

For the pizza dough:
2 cups wholewheat flour
1 cup all purpose flour (plain flour)
1 tbsp olive oil
2 tsp instant dry active yeast
1 tsp salt
1 tsp sugar
½ tsp dried mixed herbs
1-1¼ cup warm water

extra oil for greasing
extra flour for dusting

For the sauce:
1½ cup fresh thick tomato puree*
½ cup finely chopped onion
1 tbsp olive oil
2 tbsp garlic paste
1 tsp salt
½ tsp sugar
½ tsp black pepper powder
½ tsp mixed dried herbs or 2 tbsp chopped fresh basil

For the topping:
1 cup grated cheddar cheese
1 cup grated mozzarella cheese
1 cup sweet corn
½ cup chopped onion
½ - ¾ cup chopped sweet pepper (any colour)
2 cups (approx. 125g) sliced mushrooms
½ cup sliced olives
½ - ¾ cup pineapple chunks
2 tsp dried oregano 
2-3 green chillis cut into rings
1-2 tsp chilli flakes

Preparation of pizza dough:

  1. Sift both the flours together into a big bowl.
  2. Add salt,yeast and sugar. Mix well.
  3. Add oil and rub it into the flour.
  4. Add 1 cup warm water and form a dough.
  5. Dust the worktop with little flour and knead the dough for 7-10 minutes till its soft, elastic and smooth.
  6. Grease the bowl with oil.
  7. Form the dough into a ball shape. Apply oil over it. Put in the greased bowl.
  8. Cover the bowl with a tea towel or cling film and let the dough rise till its double the size.This may take about 1½ hours.
Preparation of the sauce:
  1. Heat oil in a pan over medium heat.
  2. Add onion and stir fry till it becomes soft.
  3. Add garlic paste and stir fry for a few seconds.
  4. Add the tomato puree, salt and sugar.
  5. Cover the pan and let the sauce simmer till it becomes thick.
  6. Remember to stir occasionally so that the sauce does not stick to the bottom of the pan.
  7. Take the pan off the heat and remove the cover when the sauce becomes thick.
  8. Add pepper and mixed herbs.Mix well.
  9. Let the sauce cool.
Chop and prepare the required toppings.

Preparation of the pizza:
  1. Preheat the oven to 200°C.
  2. Gently knead the risen dough.
  3. Divide it into 4 parts. Roll each part into a ball.
  4. Grease baking trays.
  5. Using some flour, roll each part into a pizza base about 7"- 8" in diameter.
  6. Place the rolled base on the baking tray.
  7. Spread some sauce over the base.
  8. Add the topping of your choice.
  9. Sprinkle cheese over it.
  10. Add chillis, red chilli flakes and herbs.
  11. Bake the pizzas for 10-15 minutes or till the edges become light golden brown.
  12. Serve immediately.
Tips:
  • * To prepare a thick tomato puree, I wash and cut the tomatoes into 4 pieces.Then I put in a pan, cover it let the tomatoes cook over low heat till they becomes soft. I let it cool for a while and then liquidize the tomatoes.
  • If you prepare thick base pizzas, then divide the dough into 3. 
  • The amount and types of topping is just a rough guideline. Use toppings of your choice. The amount you add to your pizza is also your choice.
  • The amount of water required to form the dough depends on the type of flour. I used only 1 cup water.
  • If I am preparing more than 2 pizzas, I change the positions of the trays halfway.This will ensure that the base becomes a bit crispy.
  • If you have a pizza stone, use it as it will give you better results.
You may want to check out the following:
veggie pizza rolls
 savoury pizza muffins
apple dessert pizza


Sending this recipe to the following event:


Blog Hop

Tuesday, 17 May 2016

561. Sabudana Vada

a great treat

   Sabudana vada has been on my 'to do list' for a very long time. These days I am trying to avoid fried foods if possible so that when we dine out, I can indulge in whatever I want. However this Ekadashi, I just decided to make a fried snack. I am so glad I made these so crunchy and delicious vadas. A Maharashtrian snack, which is commonly found as street food, its easy to prepare and crispy from the outside and soft inside. Its usually served with sweetened yogurt. I am not a big fan of sweetened yogurt so I decided to make a yogurt coconut chutney. Sabudana vadas are very often made during fasting time. I had these crunchy vadas for the first time at the Hare Krishna Temple in Juhu and simply loved them. I fried a few and also made a few in the appe pan (paniyaram pan, ebelskiver pan). The fried ones stayed a bit crunchy even after they cooled down. However the ones made in the appe pan, became soft. So, I guess its best to serve them as soon as they are prepared. My hubby loved the more calorie filled ones-- the fried ones :) These vadas broke my intention to just eat fruit during this Ekadashi. Fasts are suppose to build up your discipline, but I broke mine. Lesson learnt that no fancy or tempting dishes should be prepared on fasting days. 
    So let me share the recipe with you.











made in an appe pan



deep fried 



SABUDANA VADA
Makes about 40

For the vadas:
1¼ cups sabudana (tapioca pearls, sago)
3 medium (approx 250g) potatoes
½ cup fresh coriander, chopped
½ cup coarse peanut powder
1-1½ tsp salt or sendhu namak (rock salt)
2-3 green chillis (finely chopped or crushed)
1 tsp ginger paste
1 tsp cumin seeds (jeera)
2 tbsp lemon juice
1 tsp red chilli powder (optional)
1 cup water

oil for deep frying

For the chutney :
1½ cup yogurt
½ cup fresh grated coconut
2 tbsp chopped fresh coriander
1 tsp green chilli paste
¼ tsp salt

Preparation of the vadas:

  1. Wash the sabudana in a strainer under running water for a few seconds.
  2. Transfer the sabudana to a bowl.
  3. Add water and let them soak for 2-3 hours.
  4. In the meantime boil, peel and mash the potatoes.
  5. If there is any liquid left in the sabudana, drain it out.
  6. Add sabudana, coarse peanut powder, salt, jeera, coriander, lemon juice, chillis and ginger paste to the mashed potatoes.
  7. Mix well.
  8. Take about a tablespoonful of the mixture and make it into a round ball. Flatten it slightly.
  9. If the mixture sticks to your hand wet them slightly.
  10. Repeat step 8 till all the mixture is used up.
To fry them:
  1. Heat oil in a frying pan or karai over medium heat till it is hot.
  2. Add 6-8 vadas slowly into the hot oil.
  3. Let them fry for a few minutes without disturbing them.
  4. Then using a slotted spoon, slowly flip them over.
  5. Fry till they are nice and crunchy and light golden brown.
  6. Remove the fried vadas and place them on a kitchen tissue roll so that the extra oil can be absorbed by it
  7. Repeat steps 2-6 with the remaining vadas.
  8. Serve sabudana vadas with the yogurt coconut chutney or your favourite chutney.
To make them in an appe pan:
  1. When you roll the mixture for the appe pan, do not flatten them. Leave them round.
  2. Heat an appe pan over low medium heat.
  3. Add a drop of oil into each of the cavity.
  4. Put the rolled balls in each cavity.
  5. Cover the pan.
  6. Let the vadas cook for 5 minutes.
  7. Take the cover off and turn the vadas.
  8. Add a drop of oil into each cavity again.
  9. Cook the vadas till they are light golden brown.
  10. Serve immediately with chutney.
Tips:
  • Add red chilli powder if you like. This will make the vada mixture a bit reddish. 
  • If you add less sabudana, the vadas will not turn out very crunchy.
  • I used the medium size sabudana for these vadas.
  • You can roll the vadas into any size you prefer. Some of the street stalls sell large ones.
You may want to check out the following:
paneer lauki kofta curry made using an appe pan

mogo bhajia made in an appe pan
panchmel vadas made in an appe pan




Monday, 16 May 2016

560.Chia Seed Pudding

a healthy treat

  These days the new health rage is seeds like chia seeds, hemp seeds, flax seeds, any thing that is coconut, mixture of fruits and vegetables. The list is endless. Even before chia seeds came onto the market, India has been using falooda seeds, Basil seeds or takmariya or sabja as its commonly known in faloodas and added in milk to give a cool refreshing drink. I remember pestering my mum to add spoonfuls of takmariya in my milk. She would tell me that too much is not good. Contrary to her belief basil seeds and chia seeds are very healthy. 
There are slight difference between basil and chia seeds. 

  • While basil seeds are derived from basil plant which is mainly found in the Mediterranean region and Indian Sub -Continent, chia is derived from a plant called Salvia Hispanica, a type of mint mainly found in Mexico and Guatemala. 
  • The word chia comes from the Aztec word which means strength. Chia seeds can be eaten raw or soaked whereas basil seeds have to be soaked.
  • Basil seeds are balck tiny seeds whereas chia seeds are oval in shape and can be grey, black, white or brown in colour.
  • When soaked basil seeds form a gelatinous outer coat within a few minutes whereas chia seeds need to be soaked for a longer time. 

However both have health benefits. They are rich in iron, magnesium, calcium, omega 3, potassium,protein and fiber.
Some of the health benefits of including this superfood in your salads, bakes, smoothies, desserts, oats etc are :
1) The omega 3 rich seeds are good for your heart
2) Rich in fiber makes it very freindly for your digestive system. Prevents constipation, helps to reduce acid reflux.
3) Regulates blood sugar because it contains alpha-linolenic acid.
4) Its an energy booster.
5) Because of its high calcium content, its good for your bones.
6) Chia seeds can hold up to 12 times its weight in water. Usually the chia water ratio is 1:10. This helps to ward off hunger pangs and makes you feel full for a longer period. 
To read more about the benefits of chia seeds, read this.
  For our 40th #FoodieMonday#Bloghop the theme chosen was #summercoolers. My initial idea was to make a cool refreshing mocktail. However, since last Monday the weather here has changed from extreme heat to cool rainy days. Not exactly the type of weather I want to nurse a cool mocktail. Making chia pudding has been on my 'to do list' for a very long time. So I decided to make this cool pudding. This pudding can be served as dessert, as a snack, or even for breakfast. Before I introduce you to the exact recipe, you can use fruit puree or chopped fruit to add to the pudding. You can use normal milk, coconut milk, any nut milk or soya milk. Top it up with your choice of fruits, nuts, grated coconut or a bit of dark chocolate.
 I decided to use kiwi fruit puree. Check out the recipe and prepare for your family and you a healthy pudding.












CHIA SEED PUDDING
Serves 2

1½ cups coconut milk
3 tbsp chia seeds
1 cup fresh kiwi puree ( I used about 4)
2 - 3 tbsp maple syrup/ honey
1 tsp vanilla extract
1 tbsp chopped nuts
fresh fruit for topping

  1. Mix milk, maple syrup and vanilla extract in a bowl.
  2. Add chia seeds and mix well.
  3. Let the mixture stay at room temperature for 30 minutes.
  4. Put the mixture in the fridge for 5-6 hours or overnight.
  5. Peel the kiwi fruit and puree it.
  6. Leave it in the fridge to chill for 30 minutes.
  7. Just before serving mix the fruit puree and chia seed mixture. Top it with nuts and fruits.
  8. Serve. 
Tips:
  • Use normal milk, almond, cashew nut milk, or soya milk.
  • Some fruit suggestions are mango, berries, banana, pineapple. Use any fruit that you like.
  • Add spices like cinnamon or flavours like zests to it.
  • After 30 minutes of soaking, mix the mixture again as the top layer of seeds with not form the gelatinous outer coating.
You may want to check out the following:

banana ice cream
Sending this recipe for the following event:

Blog Hop

Tuesday, 10 May 2016

559. Bulochki (Russian sweet yeast rolls)

BULOCHKI#BREADBAKERS

 Appetite comes at mealtime - Russian Proverb

     #Breadbakers theme for the month of May 2016 was decided by Deepti of Baking Yummies. She suggested that we bake rolls. It took me a whole week to decide whether I wanted to bake some sweet or savoury rolls. My sweet tooth ruled and I decided to bake sweet rolls, Bulochki. While most bakeries use the term rolls and buns as they wish, the general rule is that rolls are usually stuffed or rolled with a sweet or savoury filling whereas buns are generally plain and not filled. However, there are no strict rules. Hard crusted breads are included in rolls like French rolls or Kaiser rolls whereas Hot Cross Buns are classified as buns.
        Bulochki is a Russian sweet filled roll. Usually they are filled with apple, sometimes cherries, apricots,poppy seeds or other fruits. The apple can be stewed, made into butter or jam and then filled in the rolls before baking. I decided to fill the rolls with cooked apples. The rolls can be sprinkled with flour crumb, brushed with egg, dusted with powdered sugar, glazed or iced. Usually the dough is made using eggs but I decided to make an eggless one.To make the bread part softer I replaced the eggs with butter. I followed the recipe for the filling from Olga's Flavour Factory. The rolls can be oval or round shaped, knotted or as pull apart rolls. 
        When I baked the rolls, my hubby didn't even try them. I shared some with my family and left a few in the fridge. I brought them out of the fridge on Sunday and warmed them up on a griddle pan over low heat. I think as the Russian proverb says, my hubby's appetite for the rolls came when I served them as brunch. "How come I didn't taste these on the day you baked them? They are so delicious." Now what do I say to that? They are one of my favourite rolls as I love apple in desserts, bakes etc. Hope you too love this recipe and will want to try it out. 









BULOCHKI
Makes 16 rolls (or 32 if you want to make mini ones)

For the dough:
3 cups all purpose flour (plain flour)
2 tsp instant dry active yeast
½ tsp salt
¼ cup sugar
1 - 1¼ cup warm milk
4 tbsp butter

For the filling:
5-6 (approx 700-800g) apples*
½ cup sugar
1 tbsp lemon juice
1 tsp lemon zest
1 tsp cinnamon powder

For brushing:
2 tbsp milk

For glazing:
2 tbsp honey
1 tbsp water

extra flour for dusting
extra butter for greasing

Preparation of the dough:
  1. Put flour, salt, sugar and yeast in a big bowl and mix well.
  2. Add one tablespoon butter and rub it into the flour.
  3. Add the milk and form a dough.
  4. Sprinkle the board with some flour and knead the dough, adding butter little by little till the dough is smooth and elastic. Knead the dough for 10-15 minutes by hand or for 7-10 minutes in a machine.
  5. Grease the bowl bowl with butter. Shape the dough into a ball.
  6. Place the dough in the bowl. Cover with a cling film or towel and place in a warm place till the dough is double the size. This will take about 1½ hours, depending on how warm the place is.
  7. In the meantime prepare the filling.
Preparation of the filling:
  1. Peel, core and chop the apples into small pieces.
  2. Put the apple and sugar in a wide pan over medium heat.
  3. Mix till the sugar melts and till the apples let out water.
  4. Lower the heat and let the mixture simmer till the apples are cooked.
  5. Let the mixture cool down.
  6. At this stage if you find too much liquid in the apple mixture, then strain it.
  7. Add lemon juice, lemon zest and cinnamon powder and mix well.
Final preparation of bulochki:
  1. Knead the risen dough gently, just enough to let out the air.
  2. Divide it into 16 parts.
  3. Grease baking tray with butter or line it with parchment paper.
  4. Sprinkle the work top with some flour.
  5. Divide the filling into 16 parts.
  6. Take one part and roll it into an oval of approx 5"X 3".
  7. Put one part of the filling in the middle of the rolled dough.
  8. Pinch the two long ends together to seal. Tuck the ends. Remember to pinch the seams well so that the filling does not come out during baking.
  9. Place the seam side down on the greased tray.
  10. Follow steps 6-9 with the remaining dough and filling.
  11. Cover the rolls with a towel and let them rise till double the size for about 45 minutes.
  12. Preheat the oven to 180°C.
  13. Brush the rolls with milk.
  14. Bake in the oven for 20-25 minutes or till the tops are golden brown. 
  15. Mix honey and water and keep it ready.
  16. Remove the baked rolls from the oven and brush them with the honey water mixture.
  17. Let the buns cool.
  18. Serve with tea or coffee.
Tips:
  • *Use green apples or a mixture or any of your choice.
  • If you want to add egg in the dough then use 2.
  • Use egg wash instead of milk for brushing the rolls before baking.
  • Next time I'll probably sprinkle the rolls with black poppy seeds.
  • If the rolls begin to brown too quickly, cover them with foil and bake till done.
Check out the delightful rolls baked by fellow bakers:

BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.


Monday, 9 May 2016

558.Mum's Maida na parotha

Happy Mother's Day

  It's Monday (don't they come fast) and our 39th theme for      #FoodieMonday#Bloghop is #MothersDaySpecial. For this theme we were allowed to make something special for our mums or prepare one of their recipes. I chose to prepare one of my mum's all time famous and popular dish, her maida parothas. She would make these simple and yet so so so delicious parothas for breakfast. She always prepared hot ones for all of us. It was an absolute treat to have these parothas with masala tea and pickle. When she became too sick to cook, I had on occasions prepared these parothas for her and she enjoyed them.My mum mostly made Gujarati style food. Her secret was to keep it simple, using simple fresh ingredients. Part of the reason for starting my blog was to note down some of her famous recipes before they just got lost. Its a pity she never got to see how many of her recipes I have made. I've made her favourite dishes and her specialities. She loved idlis and khandvi. Only she could make mum's soup, vaghareli rotli and Mum's buitoni taste so special. No exotic spices or mixes. 
  Mother's Day since 2012 have been very emotional for me.I miss my mum even more when I see friends and family sending Happy Mother's Day messages to their mums or posting pictures with their mums. My daughter always claims that she is there so I shouldn't miss Ba too much as my kids called her. I remember when my mum passed on, a few of the women in our family said that they were there for us in place of my mum. Many have been there for us since but no one can replace your mum. I nearly didn't want to do this post when my fellow friends chose the theme. The whole week was quite emotional for me trying to remember things she loved and things that she prepared for us handvo, dhebra, kachoris, besides the above mentioned dishes. Its only when on Friday I made her famous maida parothas that I felt good instead of feeling sad. She always called them Maida na parotha... not even parathas. Parotha is a Gujarati word. Happy occasions, sad moments, when something needs to be shared, when I need advise, is when I miss her the most. I miss her on my birthdays, its begins with a good cry as without her I would not be in this world. Missed her terribly when my son got married. When she saw a photo of my daughter and her fiance a few years ago, she told me that, that is Nami's boyfriend. I told her no, they are just friends but she knew way back then what the future is going to be. So I guess when my daughter told us about her boyfriend my mum must be have been smiling and thinking "I told you so". 


 Well before I end up writing a whole book about her, here's her famous Maida Parotha recipe. Simple but satisfying. I must also mention that the crockery I have used was given to me by my mum. Years ago when she came to visit me, she saw that I had all different coloured and types of plates. Nothing really matched. I had other priorities then, as I had 3 school going kids. She bought me the whole set plates, sides plates, cups, saucers, bowls, soup bowls, serving bowls, platter, glass. I've had it with me for now over 20 years.





MUM'S MAIDA NA PAROTHA
Makes 8

2¼ cups plain flour (maida, all purpose flour)
4 tbsp butter
1 tsp salt
½ cup or a little more warm water
1 tsp coarse pepper powder
½ tsp cumin seeds (jeera)
¼ tsp asafoetida (hing)
oil for smearing on the paratha and for cooking
extra flour for rolling and sprinkling


  1. Add flour, salt, hing, pepper powder, cumin seeds into a big bowl.
  2. Mix well.
  3. Add butter and rub it into the flour.
  4. Using warm water, form the dough. Just mix till the dough is formed. Do not knead it too much.
  5. Cover the dough and let it rest for at least 15-30 minutes.
  6. Heat a frying pan or tawa over medium low heat.
  7. Divide the dough into 8 parts. Roll each part into a ball.
  8. Take one ball and using flour, roll it out into a 7-8" diameter circle.
  9. Smear the rolled circle with about 1-2 tsp oil.
  10. Sprinkle little flour over it.
  11. Cut the circle into strips.
  12. Starting from one end, roll up the first strip. Place the rolled dough on to the next strip and roll. 
  13. Continue till all the strips are rolled.
  14. Place the dough on the rolling board with the spirals visible on top. 
  15. Sprinkle little flour and roll this into a 7-8" circle again.
  16. Put the parotha on the hot tawa. Roast one side and flip it over.
  17. Roast the other side. Drizzle oil around the edges and cook both sides till the parothas are light golden in colour.
  18. Repeat steps 8-17 with the remaining dough.
  19. Serve hot parothas with masala tea, pickle or even a curry.
You may want to check out the following :
vaghareli rotli
Mum's buitoni
Mum's soup
Sending this recipe for the following event :

Blog Hop

Monday, 2 May 2016

557.Panchmel Bhajias/Vadas (mixed dal vadas)

Anytime is bhajia time

   During my visit to Dubai, I was fortunate enough to meet up with two fellow bloggers, Rafeeda, blogger at The Big Sweet Tooth and Huma of Gheza e Shiriin whom I have known through blogging for a couple of years now. I was super excited as I was meeting fellow bloggers for the first time. These two ladies are so friendly and we chatted away till eventually I had to leave as my family was waiting for me. Wish we could have had more time together. When we met, it didn't even feel as though I was meeting them for the first time. It felt like I've known them for years. I can never forget that when I was new to the blogging world, Huma was the first one to invite me to be a guest on her blog. I was on the top of the world and so thrilled. Rafeeda has always been there to answer questions about blogging and suggestions in groups that we are a part of without hesitation. Hoping that this meeting will develop into a strong friendship. As I keep on mentioning, now and again, blogging is what penpal concept was a few years ago. Talking about penpals, I first came across Jolly Makkar's posts in a group that we both are members of. Through her I got to join Foodie Monday- Bloghop group. I've made new friends who live in India, UK, US, Qatar through this group. One is also my distant relative. What a small world. Though our ages are different, we learn and share a lot, not just about blogging but about life in general.     
  Coming to today's recipe,bhajias(vadas, bhajji) are famous in most Indian households world over. You really don't need an excuse to indulge in this popular snack. It rained a bit, ok it drizzled a bit and my mind was made up to make some bhajias for my next #FoodieMonday #bloghop theme No. 38#DalDelights. By the time I got the bhajias ready, the rain had disappeared and the sun was out. However, hubby and I still enjoyed some fried food after a long time. The last fried snack I had made was a few weeks ago. Panchmel, panchratna or panchkuti means a mixture of five lentils. These bhajias or vadas turned out crispy from outside and soft inside. Thoroughly enjoyed them with a coconut mango chutney. I made both versions, the fried and also in an appe pan (paniyaram pan, ebelskiver pan). The fried ones obviously turned out nice and golden all over which was not the case in the ones made in the pan. However, next time keeping health factor in mind I will make them in the appe pan. Though they did not become golden all over, the outer part was still very crunchy.What are lentils? Lentils are edible pulses.They usually grow in a pod, varying in number from 1 to 12 seeds. Lentils are much smaller than beans.In India the term lentils is used for dals. Dals are usually split beans like split chickpea (chana dal), split pigeon pea(toor dal), split green grams(moong dal), split black beans (urad dal), split puy lentils(masoor dal), split cowpeas (chora dal) etc.  
Check out the recipe.










deep fried
made in an appe pan

PANCHMEL BHAJIAS/VADAS (MIXED DAL VADAS)
Makes about 30

¼ cup split chickpea (chana dal)
¼ cup split green gram (moong dal)
¼ cup split black gram (urad dal)
¼ cup split puy lentils (masoor dal)
¼ cup split pigeon pea (tuvar, toor dal)
1 large onion chopped
2-3 green chillis finely chopped
1" ginger piece
½ cup chopped fresh fenugreek(methi)
½ tsp coarse pepper
2 tbsp water
1 tsp cumin (jeera)
1½ -1¾ tsp salt
1 tbsp hot oil
a generous pinch of asafoetida (hing)

oil for deep frying

  1. Wash the lentils(pulses) and soak in warm water for 3-4 hours.
  2. Drain out the water and put the lentils in a food processor.
  3. Add onion and ginger and process the mixture to a coarse paste.
  4. Add chopped chillis, fenugreek, cumin, asafoetida, pepper, salt, oil and water.
  5. Mix the batter well.
  6. Heat oil in a wok, karai over medium heat till its hot.
  7. Take a tablespoon full of the batter and form into a flattish round shape. 
  8. Carefully put it into the hot oil.
  9. Add 5-6 more. Lower the heat and let the bhajias cook till golden brown. 
  10. Don't forget to flip them over frequently.
  11. Serve with your favourite chutney.
To make in an appe pan :
  1. Put the appe pan over medium low heat. 
  2. Add a drop of oil into each of the cavity.
  3. Form a teaspoon full of the batter into a round shape and put it into the cavity.
  4. Repeat the above step till all the cavities are filled.
  5. Cover the appe pan with a lid.
  6. Let the bhajias cook for 3-4 minutes.
  7. Flip them over. Add another drop of oil in each cavity and let the bhajias cook till they become light brown in colour.
  8. Serve immediately.


COCONUT CHUTNEY
¼ cup fresh grated coconut
¼ cup fresh chopped coriander
¼ cup grated raw mango
½ cup water
¼ tsp salt
1-2 green chillis
½ tsp ginger paste
  1. Put the chutney ingredients into a blender jug.
  2. Process into a coarse paste.Add a little more water if required.
  3. Remove the chutney from the blender jug into a bowl.
  4. Serve with hot bhajias.
Tips :
  • If the batter is too dry, add a bit more water. Don't add too much as you will not be able to shape the vadas.
  • Add coriander, chopped curry leaves or spinach instead of fresh fenugreek.
  • After frying each batch of vadas, increase the heat to medium. Lower it once you have added the vadas to the oil.
  • Its important to fry them over low heat otherwise the inside may remain raw.
  • I used the left over vadas to stuff in a pita bread along with some salad and hummus.
You may want to check out the following recipes where I have used a paniyaram or appe pan
paneer lauki kofta curry
vitumbua (rice pancake balls)

Sending this recipe to the following events :

Blog Hop


 Herbs, Spices and Tradition
The Well Seasoned Cook
Lisa's Kitchen

       

Monday, 23 May 2016

562. Homemade Veggie Pizza

Sunday is Pizza Day

     I've made pizzas when my kids were at home, when we've invited guests, to celebrate special occasions. Years back we didn't get frozen pizzas, or ready made pizza base. There were not many places making pizzas back then, so the only option was to make them at home.Made them quite often but never ever thought of posting my pizza recipe. Actually don't know why I haven't done so till now. Well, as they say its never too late. I must thank my #FoodieMonday #Bloghop friends for choosing the 41st theme as #Pizzamania.         Normally on a Sunday hubby and I go to our favourite restaurant IL Covo to have either a pizza or lasagna. We usually land up with a pizza as they are baked in a brick oven using wood. The pizzas are simply amazing. Homemade ones don't give the same result. However, pizzas whether home made or ready made are mostly everyone's favourite. I still have to come across someone who hates pizzas. When the group decided that we make pizzas, I was excited. Whenever I make pizzas at home besides having a measurement for the dough, I don't measure any of the other ingredients. So this time round, I actually had to measure everything to write this recipe and my kitchen was like a war zone. Paper, pen, ingredients, measuring cups, bowls, all over the place. 
     We prefer thin based pizza.I prefer making the base from wholewheat flour and add some all purpose flour to it. I usually keep all the toppings ready and guests can 'order' whatever topping they prefer. Some love mushrooms, some don't. Hubby doesn't like sweet pepper, some like it without garlic and onion, some don't want pineapple, some want extra olives. 
     So without any more delay here's my home made pizza recipe.










Pizza
Serves 3-4

For the pizza dough:
2 cups wholewheat flour
1 cup all purpose flour (plain flour)
1 tbsp olive oil
2 tsp instant dry active yeast
1 tsp salt
1 tsp sugar
½ tsp dried mixed herbs
1-1¼ cup warm water

extra oil for greasing
extra flour for dusting

For the sauce:
1½ cup fresh thick tomato puree*
½ cup finely chopped onion
1 tbsp olive oil
2 tbsp garlic paste
1 tsp salt
½ tsp sugar
½ tsp black pepper powder
½ tsp mixed dried herbs or 2 tbsp chopped fresh basil

For the topping:
1 cup grated cheddar cheese
1 cup grated mozzarella cheese
1 cup sweet corn
½ cup chopped onion
½ - ¾ cup chopped sweet pepper (any colour)
2 cups (approx. 125g) sliced mushrooms
½ cup sliced olives
½ - ¾ cup pineapple chunks
2 tsp dried oregano 
2-3 green chillis cut into rings
1-2 tsp chilli flakes

Preparation of pizza dough:

  1. Sift both the flours together into a big bowl.
  2. Add salt,yeast and sugar. Mix well.
  3. Add oil and rub it into the flour.
  4. Add 1 cup warm water and form a dough.
  5. Dust the worktop with little flour and knead the dough for 7-10 minutes till its soft, elastic and smooth.
  6. Grease the bowl with oil.
  7. Form the dough into a ball shape. Apply oil over it. Put in the greased bowl.
  8. Cover the bowl with a tea towel or cling film and let the dough rise till its double the size.This may take about 1½ hours.
Preparation of the sauce:
  1. Heat oil in a pan over medium heat.
  2. Add onion and stir fry till it becomes soft.
  3. Add garlic paste and stir fry for a few seconds.
  4. Add the tomato puree, salt and sugar.
  5. Cover the pan and let the sauce simmer till it becomes thick.
  6. Remember to stir occasionally so that the sauce does not stick to the bottom of the pan.
  7. Take the pan off the heat and remove the cover when the sauce becomes thick.
  8. Add pepper and mixed herbs.Mix well.
  9. Let the sauce cool.
Chop and prepare the required toppings.

Preparation of the pizza:
  1. Preheat the oven to 200°C.
  2. Gently knead the risen dough.
  3. Divide it into 4 parts. Roll each part into a ball.
  4. Grease baking trays.
  5. Using some flour, roll each part into a pizza base about 7"- 8" in diameter.
  6. Place the rolled base on the baking tray.
  7. Spread some sauce over the base.
  8. Add the topping of your choice.
  9. Sprinkle cheese over it.
  10. Add chillis, red chilli flakes and herbs.
  11. Bake the pizzas for 10-15 minutes or till the edges become light golden brown.
  12. Serve immediately.
Tips:
  • * To prepare a thick tomato puree, I wash and cut the tomatoes into 4 pieces.Then I put in a pan, cover it let the tomatoes cook over low heat till they becomes soft. I let it cool for a while and then liquidize the tomatoes.
  • If you prepare thick base pizzas, then divide the dough into 3. 
  • The amount and types of topping is just a rough guideline. Use toppings of your choice. The amount you add to your pizza is also your choice.
  • The amount of water required to form the dough depends on the type of flour. I used only 1 cup water.
  • If I am preparing more than 2 pizzas, I change the positions of the trays halfway.This will ensure that the base becomes a bit crispy.
  • If you have a pizza stone, use it as it will give you better results.
You may want to check out the following:
veggie pizza rolls
 savoury pizza muffins
apple dessert pizza


Sending this recipe to the following event:


Blog Hop

Pin It

Tuesday, 17 May 2016

561. Sabudana Vada

a great treat

   Sabudana vada has been on my 'to do list' for a very long time. These days I am trying to avoid fried foods if possible so that when we dine out, I can indulge in whatever I want. However this Ekadashi, I just decided to make a fried snack. I am so glad I made these so crunchy and delicious vadas. A Maharashtrian snack, which is commonly found as street food, its easy to prepare and crispy from the outside and soft inside. Its usually served with sweetened yogurt. I am not a big fan of sweetened yogurt so I decided to make a yogurt coconut chutney. Sabudana vadas are very often made during fasting time. I had these crunchy vadas for the first time at the Hare Krishna Temple in Juhu and simply loved them. I fried a few and also made a few in the appe pan (paniyaram pan, ebelskiver pan). The fried ones stayed a bit crunchy even after they cooled down. However the ones made in the appe pan, became soft. So, I guess its best to serve them as soon as they are prepared. My hubby loved the more calorie filled ones-- the fried ones :) These vadas broke my intention to just eat fruit during this Ekadashi. Fasts are suppose to build up your discipline, but I broke mine. Lesson learnt that no fancy or tempting dishes should be prepared on fasting days. 
    So let me share the recipe with you.











made in an appe pan



deep fried 



SABUDANA VADA
Makes about 40

For the vadas:
1¼ cups sabudana (tapioca pearls, sago)
3 medium (approx 250g) potatoes
½ cup fresh coriander, chopped
½ cup coarse peanut powder
1-1½ tsp salt or sendhu namak (rock salt)
2-3 green chillis (finely chopped or crushed)
1 tsp ginger paste
1 tsp cumin seeds (jeera)
2 tbsp lemon juice
1 tsp red chilli powder (optional)
1 cup water

oil for deep frying

For the chutney :
1½ cup yogurt
½ cup fresh grated coconut
2 tbsp chopped fresh coriander
1 tsp green chilli paste
¼ tsp salt

Preparation of the vadas:

  1. Wash the sabudana in a strainer under running water for a few seconds.
  2. Transfer the sabudana to a bowl.
  3. Add water and let them soak for 2-3 hours.
  4. In the meantime boil, peel and mash the potatoes.
  5. If there is any liquid left in the sabudana, drain it out.
  6. Add sabudana, coarse peanut powder, salt, jeera, coriander, lemon juice, chillis and ginger paste to the mashed potatoes.
  7. Mix well.
  8. Take about a tablespoonful of the mixture and make it into a round ball. Flatten it slightly.
  9. If the mixture sticks to your hand wet them slightly.
  10. Repeat step 8 till all the mixture is used up.
To fry them:
  1. Heat oil in a frying pan or karai over medium heat till it is hot.
  2. Add 6-8 vadas slowly into the hot oil.
  3. Let them fry for a few minutes without disturbing them.
  4. Then using a slotted spoon, slowly flip them over.
  5. Fry till they are nice and crunchy and light golden brown.
  6. Remove the fried vadas and place them on a kitchen tissue roll so that the extra oil can be absorbed by it
  7. Repeat steps 2-6 with the remaining vadas.
  8. Serve sabudana vadas with the yogurt coconut chutney or your favourite chutney.
To make them in an appe pan:
  1. When you roll the mixture for the appe pan, do not flatten them. Leave them round.
  2. Heat an appe pan over low medium heat.
  3. Add a drop of oil into each of the cavity.
  4. Put the rolled balls in each cavity.
  5. Cover the pan.
  6. Let the vadas cook for 5 minutes.
  7. Take the cover off and turn the vadas.
  8. Add a drop of oil into each cavity again.
  9. Cook the vadas till they are light golden brown.
  10. Serve immediately with chutney.
Tips:
  • Add red chilli powder if you like. This will make the vada mixture a bit reddish. 
  • If you add less sabudana, the vadas will not turn out very crunchy.
  • I used the medium size sabudana for these vadas.
  • You can roll the vadas into any size you prefer. Some of the street stalls sell large ones.
You may want to check out the following:
paneer lauki kofta curry made using an appe pan

mogo bhajia made in an appe pan
panchmel vadas made in an appe pan




Pin It

Monday, 16 May 2016

560.Chia Seed Pudding

a healthy treat

  These days the new health rage is seeds like chia seeds, hemp seeds, flax seeds, any thing that is coconut, mixture of fruits and vegetables. The list is endless. Even before chia seeds came onto the market, India has been using falooda seeds, Basil seeds or takmariya or sabja as its commonly known in faloodas and added in milk to give a cool refreshing drink. I remember pestering my mum to add spoonfuls of takmariya in my milk. She would tell me that too much is not good. Contrary to her belief basil seeds and chia seeds are very healthy. 
There are slight difference between basil and chia seeds. 

  • While basil seeds are derived from basil plant which is mainly found in the Mediterranean region and Indian Sub -Continent, chia is derived from a plant called Salvia Hispanica, a type of mint mainly found in Mexico and Guatemala. 
  • The word chia comes from the Aztec word which means strength. Chia seeds can be eaten raw or soaked whereas basil seeds have to be soaked.
  • Basil seeds are balck tiny seeds whereas chia seeds are oval in shape and can be grey, black, white or brown in colour.
  • When soaked basil seeds form a gelatinous outer coat within a few minutes whereas chia seeds need to be soaked for a longer time. 

However both have health benefits. They are rich in iron, magnesium, calcium, omega 3, potassium,protein and fiber.
Some of the health benefits of including this superfood in your salads, bakes, smoothies, desserts, oats etc are :
1) The omega 3 rich seeds are good for your heart
2) Rich in fiber makes it very freindly for your digestive system. Prevents constipation, helps to reduce acid reflux.
3) Regulates blood sugar because it contains alpha-linolenic acid.
4) Its an energy booster.
5) Because of its high calcium content, its good for your bones.
6) Chia seeds can hold up to 12 times its weight in water. Usually the chia water ratio is 1:10. This helps to ward off hunger pangs and makes you feel full for a longer period. 
To read more about the benefits of chia seeds, read this.
  For our 40th #FoodieMonday#Bloghop the theme chosen was #summercoolers. My initial idea was to make a cool refreshing mocktail. However, since last Monday the weather here has changed from extreme heat to cool rainy days. Not exactly the type of weather I want to nurse a cool mocktail. Making chia pudding has been on my 'to do list' for a very long time. So I decided to make this cool pudding. This pudding can be served as dessert, as a snack, or even for breakfast. Before I introduce you to the exact recipe, you can use fruit puree or chopped fruit to add to the pudding. You can use normal milk, coconut milk, any nut milk or soya milk. Top it up with your choice of fruits, nuts, grated coconut or a bit of dark chocolate.
 I decided to use kiwi fruit puree. Check out the recipe and prepare for your family and you a healthy pudding.












CHIA SEED PUDDING
Serves 2

1½ cups coconut milk
3 tbsp chia seeds
1 cup fresh kiwi puree ( I used about 4)
2 - 3 tbsp maple syrup/ honey
1 tsp vanilla extract
1 tbsp chopped nuts
fresh fruit for topping

  1. Mix milk, maple syrup and vanilla extract in a bowl.
  2. Add chia seeds and mix well.
  3. Let the mixture stay at room temperature for 30 minutes.
  4. Put the mixture in the fridge for 5-6 hours or overnight.
  5. Peel the kiwi fruit and puree it.
  6. Leave it in the fridge to chill for 30 minutes.
  7. Just before serving mix the fruit puree and chia seed mixture. Top it with nuts and fruits.
  8. Serve. 
Tips:
  • Use normal milk, almond, cashew nut milk, or soya milk.
  • Some fruit suggestions are mango, berries, banana, pineapple. Use any fruit that you like.
  • Add spices like cinnamon or flavours like zests to it.
  • After 30 minutes of soaking, mix the mixture again as the top layer of seeds with not form the gelatinous outer coating.
You may want to check out the following:

banana ice cream
Sending this recipe for the following event:

Blog Hop

Pin It

Tuesday, 10 May 2016

559. Bulochki (Russian sweet yeast rolls)

BULOCHKI#BREADBAKERS

 Appetite comes at mealtime - Russian Proverb

     #Breadbakers theme for the month of May 2016 was decided by Deepti of Baking Yummies. She suggested that we bake rolls. It took me a whole week to decide whether I wanted to bake some sweet or savoury rolls. My sweet tooth ruled and I decided to bake sweet rolls, Bulochki. While most bakeries use the term rolls and buns as they wish, the general rule is that rolls are usually stuffed or rolled with a sweet or savoury filling whereas buns are generally plain and not filled. However, there are no strict rules. Hard crusted breads are included in rolls like French rolls or Kaiser rolls whereas Hot Cross Buns are classified as buns.
        Bulochki is a Russian sweet filled roll. Usually they are filled with apple, sometimes cherries, apricots,poppy seeds or other fruits. The apple can be stewed, made into butter or jam and then filled in the rolls before baking. I decided to fill the rolls with cooked apples. The rolls can be sprinkled with flour crumb, brushed with egg, dusted with powdered sugar, glazed or iced. Usually the dough is made using eggs but I decided to make an eggless one.To make the bread part softer I replaced the eggs with butter. I followed the recipe for the filling from Olga's Flavour Factory. The rolls can be oval or round shaped, knotted or as pull apart rolls. 
        When I baked the rolls, my hubby didn't even try them. I shared some with my family and left a few in the fridge. I brought them out of the fridge on Sunday and warmed them up on a griddle pan over low heat. I think as the Russian proverb says, my hubby's appetite for the rolls came when I served them as brunch. "How come I didn't taste these on the day you baked them? They are so delicious." Now what do I say to that? They are one of my favourite rolls as I love apple in desserts, bakes etc. Hope you too love this recipe and will want to try it out. 









BULOCHKI
Makes 16 rolls (or 32 if you want to make mini ones)

For the dough:
3 cups all purpose flour (plain flour)
2 tsp instant dry active yeast
½ tsp salt
¼ cup sugar
1 - 1¼ cup warm milk
4 tbsp butter

For the filling:
5-6 (approx 700-800g) apples*
½ cup sugar
1 tbsp lemon juice
1 tsp lemon zest
1 tsp cinnamon powder

For brushing:
2 tbsp milk

For glazing:
2 tbsp honey
1 tbsp water

extra flour for dusting
extra butter for greasing

Preparation of the dough:
  1. Put flour, salt, sugar and yeast in a big bowl and mix well.
  2. Add one tablespoon butter and rub it into the flour.
  3. Add the milk and form a dough.
  4. Sprinkle the board with some flour and knead the dough, adding butter little by little till the dough is smooth and elastic. Knead the dough for 10-15 minutes by hand or for 7-10 minutes in a machine.
  5. Grease the bowl bowl with butter. Shape the dough into a ball.
  6. Place the dough in the bowl. Cover with a cling film or towel and place in a warm place till the dough is double the size. This will take about 1½ hours, depending on how warm the place is.
  7. In the meantime prepare the filling.
Preparation of the filling:
  1. Peel, core and chop the apples into small pieces.
  2. Put the apple and sugar in a wide pan over medium heat.
  3. Mix till the sugar melts and till the apples let out water.
  4. Lower the heat and let the mixture simmer till the apples are cooked.
  5. Let the mixture cool down.
  6. At this stage if you find too much liquid in the apple mixture, then strain it.
  7. Add lemon juice, lemon zest and cinnamon powder and mix well.
Final preparation of bulochki:
  1. Knead the risen dough gently, just enough to let out the air.
  2. Divide it into 16 parts.
  3. Grease baking tray with butter or line it with parchment paper.
  4. Sprinkle the work top with some flour.
  5. Divide the filling into 16 parts.
  6. Take one part and roll it into an oval of approx 5"X 3".
  7. Put one part of the filling in the middle of the rolled dough.
  8. Pinch the two long ends together to seal. Tuck the ends. Remember to pinch the seams well so that the filling does not come out during baking.
  9. Place the seam side down on the greased tray.
  10. Follow steps 6-9 with the remaining dough and filling.
  11. Cover the rolls with a towel and let them rise till double the size for about 45 minutes.
  12. Preheat the oven to 180°C.
  13. Brush the rolls with milk.
  14. Bake in the oven for 20-25 minutes or till the tops are golden brown. 
  15. Mix honey and water and keep it ready.
  16. Remove the baked rolls from the oven and brush them with the honey water mixture.
  17. Let the buns cool.
  18. Serve with tea or coffee.
Tips:
  • *Use green apples or a mixture or any of your choice.
  • If you want to add egg in the dough then use 2.
  • Use egg wash instead of milk for brushing the rolls before baking.
  • Next time I'll probably sprinkle the rolls with black poppy seeds.
  • If the rolls begin to brown too quickly, cover them with foil and bake till done.
Check out the delightful rolls baked by fellow bakers:

BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.


Pin It

Monday, 9 May 2016

558.Mum's Maida na parotha

Happy Mother's Day

  It's Monday (don't they come fast) and our 39th theme for      #FoodieMonday#Bloghop is #MothersDaySpecial. For this theme we were allowed to make something special for our mums or prepare one of their recipes. I chose to prepare one of my mum's all time famous and popular dish, her maida parothas. She would make these simple and yet so so so delicious parothas for breakfast. She always prepared hot ones for all of us. It was an absolute treat to have these parothas with masala tea and pickle. When she became too sick to cook, I had on occasions prepared these parothas for her and she enjoyed them.My mum mostly made Gujarati style food. Her secret was to keep it simple, using simple fresh ingredients. Part of the reason for starting my blog was to note down some of her famous recipes before they just got lost. Its a pity she never got to see how many of her recipes I have made. I've made her favourite dishes and her specialities. She loved idlis and khandvi. Only she could make mum's soup, vaghareli rotli and Mum's buitoni taste so special. No exotic spices or mixes. 
  Mother's Day since 2012 have been very emotional for me.I miss my mum even more when I see friends and family sending Happy Mother's Day messages to their mums or posting pictures with their mums. My daughter always claims that she is there so I shouldn't miss Ba too much as my kids called her. I remember when my mum passed on, a few of the women in our family said that they were there for us in place of my mum. Many have been there for us since but no one can replace your mum. I nearly didn't want to do this post when my fellow friends chose the theme. The whole week was quite emotional for me trying to remember things she loved and things that she prepared for us handvo, dhebra, kachoris, besides the above mentioned dishes. Its only when on Friday I made her famous maida parothas that I felt good instead of feeling sad. She always called them Maida na parotha... not even parathas. Parotha is a Gujarati word. Happy occasions, sad moments, when something needs to be shared, when I need advise, is when I miss her the most. I miss her on my birthdays, its begins with a good cry as without her I would not be in this world. Missed her terribly when my son got married. When she saw a photo of my daughter and her fiance a few years ago, she told me that, that is Nami's boyfriend. I told her no, they are just friends but she knew way back then what the future is going to be. So I guess when my daughter told us about her boyfriend my mum must be have been smiling and thinking "I told you so". 


 Well before I end up writing a whole book about her, here's her famous Maida Parotha recipe. Simple but satisfying. I must also mention that the crockery I have used was given to me by my mum. Years ago when she came to visit me, she saw that I had all different coloured and types of plates. Nothing really matched. I had other priorities then, as I had 3 school going kids. She bought me the whole set plates, sides plates, cups, saucers, bowls, soup bowls, serving bowls, platter, glass. I've had it with me for now over 20 years.





MUM'S MAIDA NA PAROTHA
Makes 8

2¼ cups plain flour (maida, all purpose flour)
4 tbsp butter
1 tsp salt
½ cup or a little more warm water
1 tsp coarse pepper powder
½ tsp cumin seeds (jeera)
¼ tsp asafoetida (hing)
oil for smearing on the paratha and for cooking
extra flour for rolling and sprinkling


  1. Add flour, salt, hing, pepper powder, cumin seeds into a big bowl.
  2. Mix well.
  3. Add butter and rub it into the flour.
  4. Using warm water, form the dough. Just mix till the dough is formed. Do not knead it too much.
  5. Cover the dough and let it rest for at least 15-30 minutes.
  6. Heat a frying pan or tawa over medium low heat.
  7. Divide the dough into 8 parts. Roll each part into a ball.
  8. Take one ball and using flour, roll it out into a 7-8" diameter circle.
  9. Smear the rolled circle with about 1-2 tsp oil.
  10. Sprinkle little flour over it.
  11. Cut the circle into strips.
  12. Starting from one end, roll up the first strip. Place the rolled dough on to the next strip and roll. 
  13. Continue till all the strips are rolled.
  14. Place the dough on the rolling board with the spirals visible on top. 
  15. Sprinkle little flour and roll this into a 7-8" circle again.
  16. Put the parotha on the hot tawa. Roast one side and flip it over.
  17. Roast the other side. Drizzle oil around the edges and cook both sides till the parothas are light golden in colour.
  18. Repeat steps 8-17 with the remaining dough.
  19. Serve hot parothas with masala tea, pickle or even a curry.
You may want to check out the following :
vaghareli rotli
Mum's buitoni
Mum's soup
Sending this recipe for the following event :

Blog Hop

Pin It

Monday, 2 May 2016

557.Panchmel Bhajias/Vadas (mixed dal vadas)

Anytime is bhajia time

   During my visit to Dubai, I was fortunate enough to meet up with two fellow bloggers, Rafeeda, blogger at The Big Sweet Tooth and Huma of Gheza e Shiriin whom I have known through blogging for a couple of years now. I was super excited as I was meeting fellow bloggers for the first time. These two ladies are so friendly and we chatted away till eventually I had to leave as my family was waiting for me. Wish we could have had more time together. When we met, it didn't even feel as though I was meeting them for the first time. It felt like I've known them for years. I can never forget that when I was new to the blogging world, Huma was the first one to invite me to be a guest on her blog. I was on the top of the world and so thrilled. Rafeeda has always been there to answer questions about blogging and suggestions in groups that we are a part of without hesitation. Hoping that this meeting will develop into a strong friendship. As I keep on mentioning, now and again, blogging is what penpal concept was a few years ago. Talking about penpals, I first came across Jolly Makkar's posts in a group that we both are members of. Through her I got to join Foodie Monday- Bloghop group. I've made new friends who live in India, UK, US, Qatar through this group. One is also my distant relative. What a small world. Though our ages are different, we learn and share a lot, not just about blogging but about life in general.     
  Coming to today's recipe,bhajias(vadas, bhajji) are famous in most Indian households world over. You really don't need an excuse to indulge in this popular snack. It rained a bit, ok it drizzled a bit and my mind was made up to make some bhajias for my next #FoodieMonday #bloghop theme No. 38#DalDelights. By the time I got the bhajias ready, the rain had disappeared and the sun was out. However, hubby and I still enjoyed some fried food after a long time. The last fried snack I had made was a few weeks ago. Panchmel, panchratna or panchkuti means a mixture of five lentils. These bhajias or vadas turned out crispy from outside and soft inside. Thoroughly enjoyed them with a coconut mango chutney. I made both versions, the fried and also in an appe pan (paniyaram pan, ebelskiver pan). The fried ones obviously turned out nice and golden all over which was not the case in the ones made in the pan. However, next time keeping health factor in mind I will make them in the appe pan. Though they did not become golden all over, the outer part was still very crunchy.What are lentils? Lentils are edible pulses.They usually grow in a pod, varying in number from 1 to 12 seeds. Lentils are much smaller than beans.In India the term lentils is used for dals. Dals are usually split beans like split chickpea (chana dal), split pigeon pea(toor dal), split green grams(moong dal), split black beans (urad dal), split puy lentils(masoor dal), split cowpeas (chora dal) etc.  
Check out the recipe.










deep fried
made in an appe pan

PANCHMEL BHAJIAS/VADAS (MIXED DAL VADAS)
Makes about 30

¼ cup split chickpea (chana dal)
¼ cup split green gram (moong dal)
¼ cup split black gram (urad dal)
¼ cup split puy lentils (masoor dal)
¼ cup split pigeon pea (tuvar, toor dal)
1 large onion chopped
2-3 green chillis finely chopped
1" ginger piece
½ cup chopped fresh fenugreek(methi)
½ tsp coarse pepper
2 tbsp water
1 tsp cumin (jeera)
1½ -1¾ tsp salt
1 tbsp hot oil
a generous pinch of asafoetida (hing)

oil for deep frying

  1. Wash the lentils(pulses) and soak in warm water for 3-4 hours.
  2. Drain out the water and put the lentils in a food processor.
  3. Add onion and ginger and process the mixture to a coarse paste.
  4. Add chopped chillis, fenugreek, cumin, asafoetida, pepper, salt, oil and water.
  5. Mix the batter well.
  6. Heat oil in a wok, karai over medium heat till its hot.
  7. Take a tablespoon full of the batter and form into a flattish round shape. 
  8. Carefully put it into the hot oil.
  9. Add 5-6 more. Lower the heat and let the bhajias cook till golden brown. 
  10. Don't forget to flip them over frequently.
  11. Serve with your favourite chutney.
To make in an appe pan :
  1. Put the appe pan over medium low heat. 
  2. Add a drop of oil into each of the cavity.
  3. Form a teaspoon full of the batter into a round shape and put it into the cavity.
  4. Repeat the above step till all the cavities are filled.
  5. Cover the appe pan with a lid.
  6. Let the bhajias cook for 3-4 minutes.
  7. Flip them over. Add another drop of oil in each cavity and let the bhajias cook till they become light brown in colour.
  8. Serve immediately.


COCONUT CHUTNEY
¼ cup fresh grated coconut
¼ cup fresh chopped coriander
¼ cup grated raw mango
½ cup water
¼ tsp salt
1-2 green chillis
½ tsp ginger paste
  1. Put the chutney ingredients into a blender jug.
  2. Process into a coarse paste.Add a little more water if required.
  3. Remove the chutney from the blender jug into a bowl.
  4. Serve with hot bhajias.
Tips :
  • If the batter is too dry, add a bit more water. Don't add too much as you will not be able to shape the vadas.
  • Add coriander, chopped curry leaves or spinach instead of fresh fenugreek.
  • After frying each batch of vadas, increase the heat to medium. Lower it once you have added the vadas to the oil.
  • Its important to fry them over low heat otherwise the inside may remain raw.
  • I used the left over vadas to stuff in a pita bread along with some salad and hummus.
You may want to check out the following recipes where I have used a paniyaram or appe pan
paneer lauki kofta curry
vitumbua (rice pancake balls)

Sending this recipe to the following events :

Blog Hop


 Herbs, Spices and Tradition
The Well Seasoned Cook
Lisa's Kitchen

       
Pin It
Blogging tips