How to Make Batata Vada , Mumbai Batata Vada Recipe

Spiced potato dumpling coated with gram flour batter and fried-very popular street food of Mumbai

Batata vada is the most popular street food of Maharashtra,It is a very popular snack of Mumbai. As it is very reasonable priced and a quite filling snack so is is also a brunch or lunch of many Mumbaikars.
Boiled potatoes are roughly mashed and then few fresh herbs and spices are added in the potato mash ,then a flavorful tempering is added in it and then shaped in round balls .Then these spicy potato dumplings are dipped in gram flour batter and deep fried to a nice golden colour and then served hot with spicy green chutney and a fried green chili.Its quite easy and quick recipe.You can easily adjust the spices according to your taste.
There are few variation of making this vada but the main ingredients and spices remains the same.

Prep time-10 min
Cooking time - 15 min
Difficulty level - medium
Spice level - medium hot
Cuisine - Indian,Maharashtra
Type - snack,street food

Batata Vada

INGREDIENTS-

• 250 gm - Potato,boiled
• 1 tbsp - Green chili,minced
• 1 tsp - Ginger,chopped
• 1/2 cup - Fresh coriander,chopped
• To taste - Salt/namak
• 1/3 tsp - Turmeric
• 1/4 tsp - Citric acid/tatri *
• 1 tsp - Mustard seeds /rai
• 1/4 tsp -white lentil /urad daal
• 1/4 tsp - Asafoetida /hing
• 8 -  Curry leaves
• 1 tbsp - Cooking oil

Batter-

• 1 cup - Gram flour /besan
• 2 tbsp - Rice flour/chawal ka atta
• 1/4 tsp - Turmeric/haldi
• 1 tsp - Chili powder
• 1 tbsp - Hot oil
• To taste  - Salt
• Pinch of  - Soda-bi-carb (optional)

Cooking Directions-

1. Peel and coarsely mash the boiled potatoes(don't make a paste of potatoes )
2. Heat oil in a pan and add urad daal and mustard seeds.
3. When seed start crackling add asafoetida,curry leaves and green chilies.
4. Stir and then add turmeric powder and boiled potatoes.
5. Add salt and citric acid and stir to mix every thing.
6. Remove from the flame and add chopped fresh coriander.
7. Mix it and let it cool down a bit.
8. Now make small balls from this potato mixture and keep aside.
9. In a bowl add gram flour, rice flour, salt,chili powder and turmeric.
10. Add water to make a batter of pouring consistency.
11. Add hot oil and mix well.
12. Heat oil in a deep and wide pan.
13. Dip the prepared potato balls in the gram flour batter.
14. Gently add in the hot oil and deep fry on medium heat.
15. Change the sides 2-3 times in between so get a nice colour from all the sides.
16. Remove from the pan when become golden and crisp.
17. Drain on a paper napkin to absorb the extra oil.
18. Slit or poke hole in few green chilies and deep fry them.
19. Drain on a paper napkin and sprinkle some chat masala or salt over them.
20. Serve hot vadas with green chutney,ketchup and fried green chilies.

NOTE-

1-To add sourness in the vada you can add either citric acid or lemon juice.

2-Don't mash the potato completely,just mash roughly,don't make a paste of potatoes.
3-You can reduce the quantity of minced green chilies and add some red chili powder in the potato mixture.
4-for variation -you can also add some boiled peas at step -3

Instant Badam Halwa / Instant Almond Halwa

Quick and easy Almond dessert

On Diwali or any festive occasions we make many sweets and savory items to enjoy with our family and friends. Many sweets are made fresh, while some can be planned and made ahead of time.

Badam ka halwa is a sweet which can be made and stored in the refrigerator and easily remain good for about 15 days.you can just heat it in the microwave and serve to your guests.

Traditionally, almonds are soaked overnight, peeled and then made into a paste. Then the paste is stir fried in ghee and this process takes quite a bit of time and effort. I have learnt this instant type of quick recipe from my mother who is an awesome cook.

You have to grind raw almonds to make a slightly coarse powder and then stir fry in ghee and then sugar and water is added and cooked on medium heat till it thicken .You can also use milk instead of water or use half half both.

Prep time-5 min
Cooking time-20 min
Difficulty level - easy
Cuisine-Indian
Type-dessert
Serve-5

Badam halwa

INGREDIENTS

• 100 gms /1 cup - Almonds/badam
• 1.5 tbsp - Semolina/sooji
• 5 tbsp - Ghee /Clarified butter 
• 1/2 cup - Sugar/chini
• A pinch of - Saffron/kesar
• 1/2 tsp - Cardamom powder/elaichi
• 1/2 cup - Milk
• 1/2 cup - Water

COOKING DIRECTIONS-

1. Grind dry almonds in a mixer to make a powder.
2. Heat ghee in a heavy bottom pan.
3. Add semolina and fry it it become pink in color.
4. Now add almond powder and stir on low heat till it start giving a nice aroma.
5. Add milk and water and cook ,keep stirring to avoid lumps
6. When water start boiling add sugar and saffron.
7. Cook it started to thicken and almost dries up.
8. Now add cardamom powder and mix.
9. Serve hot.

Diwali Special: How to make Raj Kachori / Indian style crispy tacos

Crispy shells dressed with various toppings and chutneys

Raj kachori, as the name suggests, is a royal treat! It is stuffed with a variety of traditional Indian toppings, savory munchies, and a combination of hot and sweet chutneys.

Besides the great taste and variety of textures in the dish, a great part of this dish is that it is assembled live, right in front of the guests. If you have done your preparations right, then it is a very quick and easy dish to assemble and serve. The outer shells of raj kachori, and most of the other ingredients can be prepared ahead of time. The shells in particular, remain fresh for a fortnight so it is good to make them a few days before the festivities.

A mixture of boondis, papadis, boiled potatoes, boiled chickpeas, dahi vadas, sprouts can be stuffed inside the kachori. There is no fix list of components in the stuffings, and you can create your own version from whatever is easily available at hand, or can be prepared easily. You can just add potatoes, sprouts or boondis and some chopped tomatoes to make it a quick, light, and healthy appetizer.

Prep time - 10 min
Cooking time - 20 min
Difficulty level - Medium
Spice level - Medium hot
Cuisine - North Indian
Type - Snack, Street food

INGREDIENTS-

To make Raj Kachori-

• Semolina / Sooji -1 cup
• Refined flour / Maida - 1 tbsp
• Gram flour / Besan - 1/4 cup
• Cooking oil - 2tsp
• Chili powder - 1 tsp
• Fruit salt / Eno - a pinch of (optional)
• Salt - to taste

To assemble-

• Chickpeas / Kabuli chana, boiled- 1 cup
• Potatoes, boiled- 2 small
• Dahi vada (only the vadas) - 6 piece
• Boondi - 3 tbsp
• Papdi, crushed  -8
• Namkeen (Bhujiya / Nylon sev) - 3 tbsp
• Pomegranate seeds - 2 tbsp
• Yogurt / Dahi - 1cup
• Mint or Coriander Chutney - 1/2 cup
• Tamarind Chutney (Saunth) - 1/3 cup
• Roasted Cumin powder - 1 tsp
• Chili powder - 1.5 tsp
• Black salt - 1 tsp

PROCEDURE-

1. In a bowl add all the ingredients listed to make Raj Kachori.
2. Mix everything well.
3. Add just enough water to make medium soft dough.
4. Cover and rest the dough for 15 minutes.
5. Knead it again and make small balls from the dough.
6. Roll to make medium thick pooris/discs
7. Slide the prepared poori in hot oil.
8. Press with a spatula to help it puff completely.
9. Reduce the heat to medium low and deep fry in from both sides till golden in colour
10. When done drain on a paper napkin.
11. Let them cool down completely.
12. Beat yogurt and add some salt and 1/2 tsp sugar.
13. When you want to serve then poke it on top and make a hole  in it.
14. Add chopped potato,chick peas,dahi vada.
15. Add some curd and green chutney.
16. Add some crushed papadi and boondi and fill it till the top.
17. Again drizzle yogurt,green chutney and tamarind chutney.
18. Add some bhujiya sev and sprinkle chili powder,cumin powder and black salt.
19. Garnish with anar dana/pomegranate seeds.
20. Serve immediately

Guvar Phali aur Aloo ki Subzi / Cluster beans and potatoes in a tomato broth

Cluster beans and potatoes cooked in a tangy tomato curry

Guvar phali/Cluster beans are traditionally a summer vegetable and very easily available in that season. For places where it is not available at all, it is usually available in canned and frozen forms in supermarkets.

These beans are slightly bitter in taste and have a tougher texture as compared to to french beans or long beans. The edge of these beans is especially fibrous, and you'll have to de-string it. This step adds 5-10 minutes to the process, but is very important to ensure that the dish doesn't end up being excessively chewy. Once de-stringed, it is preferable to steam or boil the beans first, in case you to plan to make a stir fry or dry curry.

As this is a heavier vegetable to digest, it is always a good idea to add a little ajwain (carom seeds) to the tempering. It helps the digestion, and adds a great taste too.

The version I am posting today is a "wet curry" (or patli / rasedaar subzi). For a dry stir fried version, you may want to look at this link - Guvar phali  ki subzi

Prep time -10 min
Cooking time - 15 min
Difficulty level - easy
Spice level - medium
Cuisine - North Indian
Type - side
Serve - 4

INGREDIENTS-

• 175 gms - Cluster beans/Guvar phali
• 200 gms - Potato /aloo
• 175 gm /2 medium - Tomato,chopped
• 1 tsp - Green chili,chopped
• 1 tsp - Ginger,chopped
• 3 tbsp - Cooking oil /tel
• 3/4 tsp - Cumin/jeera
• 1/4 tsp - Carom seeds /ajwain
• 1/4 tsp - Asafoetida /hing
• 1/2 tsp - Turmeric/haldi
• 1 tsp - Chili powder /lal mirch
• 1.5 tsp - Coriander powder /dhaniya
• To taste - Salt /namak
• 1 tsp - Lemon juice / numbu ka ras
• 2 tbsp- Fresh coriander/dhaniya,chopped
• A pinch of - Sugar/chini
• 3/4 cup  -Water

COOKING DIRECTIONS

1. Wash and string the guvar phalis
2. Chop to make big pieces of about 1 inches.
3. Peel and chop potato into big pieces.
4. Chop tomatoes in small pieces
5. Heat oil in a pressure cooker.
6. Add cumin and carom seeds,when they start crackling add asafoetida.
7. Now add chopped tomatoes and salt and stir fry till tomatoes become soft and mushy.
8. Now add powdered spices and stir fry till oil start leaving the sides.
9. Add chopped guvar phali and potatoes.
10. Mix well and add water.
11. Mix and pressure cook for about 2-3 whistles or cook till done.
12. Open the cooker when cool down completely.
13. Add lemon juice ,pinch of sugar and fresh coriander.
14. Serve hot.

Serving suggestions-serve with paratha,roti or rice

Kuzhi Paniyaram / Appe / Punugulu (Crispy dumplings made from leftover Idli batter)

A crisp and delicious shallow fried snack made with leftover idli batter

Kuzhi Paniyaram / Appe / Punganalu is a South Indian snack, originally from Chettinad. It is often made with leftover slightly sour Idli batter. It is usually served as a snack at breakfast (or tiffin - as popularly termed in South India). It is made in both sweet and savory versions, with the savory version being the more popular one.

Firstly, to make paniyaram you will need a special paniyaram pan. There are generally 2 types of paniyaram pans available - a traditional iron pan which is quite heavy and takes some time to cook , and a non stick paniyaram pan which is lighter and cooks faster. Both version are easily available in the market. I have the traditional iron one, which I have used for this recipe (pics at the bottom of this post).

Irrespective of the type - a paniyaram pan is a heavy bottom pan with deep holes in it. A little oil is drizzled in these holes and then about 1-2 tbsp (depends on the size of the pan) of prepared batter is added in it. The pan is then placed on medium heat for few minutes to cook the paniyarams. The paniyarams are then turned with a skewer and cooked on the other side too till golden in colour. Paniyarams can be served with coconut chutney,tomato chutney or any dip of your choice.

Prep time - 10 min
Cooking time - 15 min
Difficulty level - Easy
Spice level - mild
Cuisine - Indian,south
Type - Snack / Tiffin

INGREDIENTS-

Kuzhi Paniyaram

INGREDIENTS-

• 2 cup - Idli batter
• 3 tbsp - Fresh coriander, chopped
• 2 tsp - Green chili, chopped
• 1.5 tsp - Ginger, chopped
• 8- 10 -  Curry leaves, chopped
• 2 tbsp - Grated coconut
• 2 tsp -  Cooking oil
• 1 tsp - Mustard seeds / Rai
• 1 tsp - White lentil / Urad daal
• 1/4 tsp - Asafoetida / Hing
• A pinch of  - Fruit salt / Eno

Cooking Directions

1. Heat oil in a small pan.
2. Add mustard seeds and white lentil/urad daal in the oil.
3. When seeds start crackling add green chili, asafoetida, and curry leaves.
4. Now add this tempering in the idli batter (dropping consistency batter)
5. Add chopped coriander and ginger and little salt if needed.
6. Mix well and then add eno just before preparing.
7. Heat paniyaram pan and drizzle few drops of oil in the non stick paniyaram pan.
8. Fill the holes with about a tbsp of prepared batter.
9. Cover with a lid and let it cook on medium heat till it become dry on top and sides become golden.
10. Now drizzle some oil on the top of the paniyaram.
11. Turn the side with a fork or skewer stick and cook till it become golden from the bottom.
12. Remove the cooked paniyarams from the pan .
13. Serve hot with tomato chutney or coconut chutney.

My Tips-

• You can also add some grated carrot ,cabbage,spinach or any vegetables of your choice in the batter.
• Can also add some cashew nuts in the tempering at step-3

 Paniyaram pan-

Green Chutney ,Mint and Coriander Chutney

A very popular and delicious condiment/dip  made with mint chili and coriander leaves

Green chutney/Hari chutney is the very popular and versatile Indian condiment/accompaniment that can be used in so many ways.Its a very healthy dip,zero fat and is very quick and easy to prepare as no cooking is required to make this.

This is made with fresh mint and coriander leaves,green chilies,ginger ,lemon juice and some Indian spices,all grind together to make a smooth and thick paste.It have a good shelf life if kept refrigerated.
This is mostly used for making chat / street food,as a sandwich spread,dip for snacks,a tangy side dish for Indian flat breads etc.
I have posted a slightly different and healthy version fruit and nut chutney  here and few more chutneys here

Prep time-15 min
Difficulty level-easy
Spice level-medium hot
Cuisine- Indian
Type-side/condiment/dip
Serve-8

INGREDIENTS-

• Fresh coriander -1.5 bunch
• Mint leaves -1 bunch
• Spinach leaves -8 (optional)
• Chopped green chilies - 2 tsp
• Chopped ginger -1 tsp
• Lemon juice-1.5 tbsp *
• Roasted cumin seeds -3/4 tsp
• Almonds  -8 **
• Black salt -1/2 tsp
• Salt -1/2 tsp
• Asafoetida -1/4 tsp
• Sugar -1tsp***

PROCEDURE-

1. Pluck the mint leaves from the steams.
2. Chop and remove coriander's hard and thick steams from the back of the bunch(no need to pluck the leaves only as soft steams of coriander can also be used and have lots of flavour)
3. Wash all the greens and chilies with enough water.
4. Now add all the ingredients in a mixer jar and grind to make a smooth paste,add approx. 1/2 cup water while grinding if needed
5. Take out the chutney in a jar,cover and keep refrigerated,easily stays fresh for minimum 2 weeks.

MY NOTES -

1-*Can also use lemon size ball of tamarind OR  3 tbsp of peeled and chopped raw mango instead of lemon juice.
2- Can substitute almonds with 2 tbsp of roasted peanuts or walnuts.
3-Spinach and almonds are added to make it smooth and creamy, to add nutrition and the oil from the nuts will also act as a preservative.
3- Sugar is added to balance the slightly bitter and strong taste of mint,if you are using only coriander leaves  then can omit sugar.
4- Add 1 tbsp of  chutney in 1/2 cup of yoghurt to make mint and yoghurt dip.
5-Love spicy food - then try adding 1-2 cloves and 4 peppercorns while grinding for a twist in the taste .

Serving suggestions-can serve as a dip for snacks,spread for sandwiches or wraps and as a side dish too.

Aloo Tamatar Ki Subzi - Potato and Tomato Curry

Quick and easy tangy potato and tomato curry

Aloo tamatar ki subzi is a classic combination and the most popular curry of North India.This is amongst the easiest and most delicious recipe to make with a combo of potatoes and tomatoes.This is made on all festive occasion as well as a daily quick fix curry. It goes very well with pooris, Bedvi ,  Daal poori , but you can serve it with any Indian bread.You can also make this for fasting as it is made without using onion and garlic like all my recipes

Boiled and mashed potatoes are cooked with tomato puree and then a simple but flavourful tempering is added in the end,so you don't need to stand beside the pan to stir fry all the masala etc.just add everything and let it cook for about 6-8 minutes and then just add the tempering and a delicious curry is ready to serve .
The consistency or thickness of the potato curry depends on individual choice ,as some prefer to make it quite thick and some like to have it on thinner side so add water according to your preference.

If you like potato curries then check these -Vrat ki aloo curry,  Mathura ke dubki waley aloo  , Dahi ke aloo,  Dum aloo masala , Aloo Gobhi ki subzi  and many more potato recipe in my blog

Prep time - 10 min
Cooking time -15 time
Difficulty level - easy
Spice level - medium
Cuisine - North Indian
Type - side,main
Serve - 5

INGREDIENTS-

• Potato/aloo, boiled- 4 (450 gms)
• Tomato/tamatar ,chopped -350 gms
• Green chilies/hari mirch ,chopped - 1 tsp
• Fresh coriander,chopped- 2 tbsp
• Turmeric powder/haldi -3/4 tsp
• Chili powder /lal mirch - 1.5 tsp
• Coriander powder/dhaniya - 1tsp
• Sugar/chini- 1 tsp
• Salt /namak- to taste

Temering /waghar/tadka

• Cooking oil /Tel - 1.5 tbsp
• Clarified butter /ghee - 1.5 tbsp
• Cumin seeds/jeera - 1 tsp
• Asafoetida /hing -1/4 tsp
• Curry leaves /kadi patta - 10
• Whole red chilies,dried - 4
• Kashmiri red chili powder - 1/2 tsp

PROCEDURE-

1. Peel and coarsely mash boiled potatoes.(don't make a paste)
2. Grind chopped tomatoes and green chilies in the mixer and make a fine and smooth paste.
3. Take a pan and add mashed potatoes and the ground tomato paste.
4. Add all the dry spices, few curry leaves  and 2 .5 cups of water in the pan.
5. Mix well and let it cook on medium heat for about 7-8 minutes or till it thicken slightly.
6. Now heat oil and ghee in a small pan.
7. Add cumin seeds ,when seeds become golden in color add asafoetida ,curry leaves and whole red chilies.
8. Switch off the flame and after 2-3 seconds add the kashmiri mirch powder in the tempering.
9. Now pour the tempering over the boiling gravy.
10. Switch off the flame and add chopped coriander in the curry.
11. Cover with a lid and wait for 5 minutes so it will absorb all the flavors.
12. Serve hot.

Serving suggestions-serve with poori ,paratha or any bread.

NOTE-

1. You can add little more or less water in the curry according to the consistency you want to have in the curry .
2. Can also add some boiled peas at step -3 

How To Make laapsi /Sweet Daliya

Healthy and delicious dessert made with broken wheat

Laapsi is a very popular sweet dish from the state of Rajasthan.It is quick ,easy and delicious dish made with broken wheat,ghee and sugar or jaggary,This is also very popular in North Indian states specially in Gujarat and Uttar Pradesh. It is specially made during wedding or any big or small festive occasions and a winter special recipe.

Though making laapsi is quite easy but often the cooked grains become little chewy if you directly add the sugar in the cooked daliya ,so add sugar in little water and boil till sugar dissolves and then adding it in the daliya makes a perfect laapsi.You can add any nuts of your choice but almonds and raisins taste great ,addition of saffron also gives a wonderful flavour.

Prep time- 5 min
Cooking time-15 min
Difficultylevel -easy
Spice level-sweet
Cuisine-North Indian
Type-dessert
Serve-5

INGREDIENTS-

• Broken wheat/ daliya/fada- 1 cup
• Clarified butter/ghee- 1/2 cup *
• Cloves/lavang- 3
• Green cardamom /elaichi -4
• Cinnamon stick/daalchini -1/3 inch
• Sugar/chini -1 cup
• Saffron /kesar - few strands
• Milk /dudh- 2 tsp
• Water/paani -3.5 cups
• Almonds /badam -12
• Raisins /kishmish- 3 tbsp
• Cardamom powder- 1/2 tsp

PROCEDURE-

1. Heat ghee in a heavy bottom pan.
2. Add cloves ,cardamom(crush lightly to open it up) and cinnamon 
3. Add daliya and roast on low heat till it become pink and start giving a nice aroma.
4. Now add raisins and chopped almonds and just give a stir.
5. Add 3 cups of water and pressure cook for 3 whistles or cook till done.
6. In a separate pan add sugar and water and cook till sugar melts.(A)
7. Soak saffron in 2 tsp of milk and crush in a mortar and pestle.
8. When cooker cool down completely then open it.
9. Add sugar water(A) and mix it.
10. Now give it a boil and then simmer on low heat,till it almost drys up.
11. Now add cardamom powder and saffron and mix.
12. Serve hot garnished with pista and almond slices.

My Notes-

1. Use thick grain/coarse daliya to make laapsi ,don't use the fine variety otherwise it may become mushy.
2. The amount of water and pressure cooking time also depends on the quality of wheat used so adjust accordingly.
3. Traditionally a good amount of ghee is used in making laapsi but you can easily reduce the quantity of ghee if you want 
4. You can also use jaggary /gur instead of sugar.
5. It will become dry after some times,so its fine to have some moisture after finishing it.