VEG HOT DOGS | HOT DOG VADA PAV

I know that I don't have to give any introduction about Vada Pav. Vada pav is one of the most loved snack in India.

Now, here is my story!!!! I always get tempted towards hot dogs.I Personally think that it is American vada Pav :D....But I don not eat I it contains sausage.And same is the situation for many many people who are pure vegetarian.So I though I should do something that gives feeling of eating Hot Dogs...So, I am presenting Vada Pav with a twist in its appearance.Hope you all like this

INGREDIENTS:

1. Medium Sized Potatoes - 6 (Have them boiled and take out skin)
2. FOR BATTER - Besan (1 Cup),Ajwain/Ova (1 Tbsp),Salt for taste, Mohan/Moin - 2 Tbsp,Baking Soda (1/4 Tbsp)
3. FOR POTATO STUFFING - 2 Tbsp oil,Cumin Seeds (1 Tbsp), Salt to Taste, Garlig and Ginger paste 1 Tsp each(Optional), Turmeric Powder 1 Tsp,Boiled Chana Dal 1/4 Cup(Optional)
4. Hot Dog Buns as Needed
5. Vada Pav Chutney
6. Green Chutney
   

STEPS : 

• POTATO STUFFING - In a Pan, Heat 2 Tbsp of Oil.Add Cumin Seeds,Turmeric Powder,Ginger and Garlic Paste,Salt.Now add Boiled Potato(Mash it well before adding) and Chana Dal.Mix everything very well for around 10 minutes.Let the stuffing cool down
• BATTER - In a bowl, Transfer Besan.To that add Salt,Ajwain and Baking Soda.To that add water such that batter is remains thick.It should not be runny.We do not want dough at the same time.All we need is thick batter in which we should be to able to dip the stuffing well.When oil is heated for boiling, take out 2 Tbsp of oil to add to batter as Mohan.Moin. Again give it a nice mix.
  
• VADA - Make Sausage shaped Vadas out of Potato Stuffing.There is no binding agent in stuffing so the rolls may start coming apart.To avoid that, press them little bit making like a Patty.
  
• FRYING : Now that the rolls may fall apart,this is the trick to avoid that - Hold the roll at near ends with both the hands on each side.Dip in batter and leave immediately but very gently in oil.Again, do not do with single hand.
  
• SERVING - Open Hot dog Bun.On the base, spread Garlic Chutney.On that Keep a Vada and spread green chutney on it.Now close the other side and serve it.
  

TIPS : 

• This Vada pava is going to be really big.So you can Cut in half in case you are making in bulk.

MOONG DAL DOSA | MOONG DAL CREPE | GREEN GRAM CREPE

Name says it all.Very easy and healthy option.I have trie to keep the recipe very simple here.Hope you all like it

Moong Dal Dosa served wit Curry and Peanut-Coconut Chutney

INGREDIENTS:

1. Moong Dal/Green Gram Split - 1 Cup (I have used the one with skin)
2. Salt as needed
3. Oil as needed

STEP:

• Soak Moong Dal for 6 to 8 hours.
• Grind it adding little water until it becomes a fine paste.Make sure it does not remain coarse.
• Transfer the thick batter to container.Add salt and add water such that its neither too thick nor too runny.
• Let it set for 3 to 5 hours (I grinded at 7 in the morning as /i was going to make dosa at around 11.30 AM).
• keep skillet on low heat.Spread the batter evenly and turn heat to medium.Leave some drops of oil on Dosa.
• Let it bake.It starts loosenig from skillet.Now flip it on the other side to bake.
  
• Repeat the steps for all dosas.
• Serve with Sambar or any curry and Chutney.

TIPS:

• Bring heat to LOW before spreading the batter on skillet.
• If you like you can green chillies and garlic to soaked Moong dal while grinding.

ज्वारी चे थालिपीठ | Sorghum Thalipith | Jwari or Jowar Thalipith

Thalipith or Thalipeeth is one of the authentic food items of Maharashtra.Some times it is a great snack.some times an alternative for meals and is a healthy and tasty food of all the time.

Traditionally, the main ingredients added to Sorghum flour are Salt,Red chilly powder,little turmeric and finely chopped onions.Knead the dough with little oil.Make Dough balls and spread them through out the skillet or Kadhai with hands, keep on the flame to bake.While the first batch is baking repeat the same steps using other skillet or Kadhai and keep ready for the next batch.The final result was Thin but big crispy,tasty Thalipeeth.

I am sharing the recipe of Thalipith in which I have added grated carrot and finely chopped cabbage.

Thalipith with Hard/Crispy Texture

Soft Thalipith

 INGREDIENTS:

1. Sorghum Flour/Jowar Flour - 2 Cups
2. Grated Carrots - 1/4 Cups
3. Finely chopped Cabbage - 1/4 Cups
4. Red chilly powder - 1 Tbsp
5. Turmeric Powder - 1/2 Tbsp
6. Salt for taste
7. Oil
   

STEPS:

• Knead the dough along with other ingredients except oil in warm water.Make dough balls as shown picture below.Dough not be too sticky or too stiff
  
• Coat each dough ball with oil.
• Take a skillet and season it with oil.
• Take a ball and start spreading it evenly on the skillet with hands.Make the holes.This very important to have it baked properly and to remove without sticking(In case non stick skillet is not used)
  
• Keep the skillet on medium flame to bake.After some time, you will see that Thalipith has baked to a point where you can flip ot to the other side.Flip it and let it bake it on the other side.
• Repeat the same steps every time
• FOR HARD BUT CRISPY TEXTURE - Spread it thin and bake without covering it with lid.
• FOR SOFT TEXTURE - Spread not too much thin and bake with covered lid for both the sides.
• Thalipith is served with Yogurt.Can also spread some butter.

TIPS:

• Always keep the dough covered in order to keep it moist.
• Thalipith in kadhai gives better results if you have real flame and not glass top or Induction.
• You can add vegetables of your choice.
• You can also have vegetables as toppings.Just sprinkle the vegetables on the spread dough tap with fingers.
• 
  

QUINOA AND ZUCCHINI PATTIES WITH INDIAN SPICES (USING JOWAR/SORGHUM FLOUR)

Very easy recipe for kids and adults.Needless to say that these are patties are full of nutrients and one can eat without having guilty feeling

INGREDIENTS:

1. Quinoa - 1 Cup (Cup that comes with Rice cooker)
2. Zucchini - 1 (Grated or boiled )
3. Jowar/Sorghum Flour - 1/2 Cup (Standard Cup)
4. Garam Masala - 2 Tbsp
5. Ginger Paste - 1 Tbsp
6. Salt to Taste
7. Oil for seasoning the Pan

STEPS:

• TO COOK RICE - I have cooked rice in Rice cooker. Add 3 cups of water to one cup of Quinoa and let it cook.
• Let the cooked Quinoa cool down.To that add Zucchini,Sorghum Flour,Garam masala,Ginger paste,Salt.
• Grease your hands with oil and Mix well all the ingredients together.
• Now make Patties as shown in photo(The plate is greased as well).Do not make them dense so that they become crispy.
  
• Take a shallow pan and keep on medium heat.Spreas little oil in the pan and Place the Patties to shallow fry.
• When one side is fried well,flip and let them fry well.
• Crispy Quinoa patties are ready to serve with Ketchup/Sauce or any of your favorite Chutney.
  

TIPS:

• You can add raw onion if you like.

DRY OKRA | सुकी भेंडी | सूखी भिंडी

The main characteristic of Lady's Finger,yes it's stickiness sometimes leads to a great mess.Who doesn't want crispy Sabji out of it!!!! Here is the recipe that guarantees no mess, completely dry and crispy BHINDI which you can certainly use in Kadhi or Dahi  Bhindi

The recipe starts from choosing good Okra.Let us see how we can choose it without breaking it's end.
Just slightly press the end of Okra a little holding in between two finger.It you feel its hollow, that means its good and has not developed seeds in it.The Okra with seeds is fully grown and is hard in texture.

 

INGREDIENTS:

1. Okra - 400 grams
2. Lime Juice - 1 TBSP
3. Mustarad seeds and Cumin seeds - 1 Tsp each
4. Asofoetida and Turmeric Powder - 1/2 Tsp each
5. Oil - 2 TBsp
6. Salt to taste
7. Garam Masala - 1 tsp (Optional)

STEPS:

• Cut Okra.The dices should not be very thick.In a bowl, transfer Okra and marinate it with Lime Juice (Keep it marinated for around 10 minutes atleast)
• In a shallow pan (As shown in Photo), add oil and let it heat.To that add Mustard Seeds,Cumin seeds.
  
• Once the seeds are fried well, add Asofoetida(Hing) , Turmeric Powder, Salt and Garam Masala
• To that, now add marinated Okra and let it shallow fry.Do not cover with lid.
• Stir Occasionally until shallow fried well.You see the magic of Lime juice when you can literally toss Okra in Pan.

TIPS:

• Use shallow pan so that there is plenty of room for water to evaporate.
• Always keep heat level on Less than medium.(I have covered the knob of my stove in picture above)
• Eat as it is or you can add in Kadhi or make Dahi Bhindi