Rice Bhakri/ Akki Roti..

Rice Bhakri is very popular in coastal part of Maharashtra. It is made using rice flour and It goes really well with veg or non veg curries. I had a very bad experience making this bhakri first time, but I did not gave up, I kept trying and trying. Finally after 2 attempts they came out very well and tasted also very good with chicken and potato and green peas curry. 

Ingredient's.

1 cup rice flour

1 cup water

1/4 tsp salt.

Cooking Method.

Bring water to a rolling boil. Add salt and rice flour, mix well until no lumps remain. Turn the heat off. Knead the dough while still hot until it gathers into a soft pliable dough like a chapati dough.

Heat a tava on medium. Once heated, turn the heat to low.

Divide the dough into 2 inch balls and keep them covered under a damp cloth or a paper towel.

Spread some rice flour on the rolling board. Place a ball in the center and sprinkle more flour on top. Keep rolling the ball with the rolling pin into a thin circular disc of even thickness.

Transfer onto the heated tava with the top surface up and cook the bhakri both the side.

Follow rest of the method same as above.

Serve hot with any Sabji or Chicken, Mutton curry.

Thalipeeth/ Multigrains Flat Bread...

Last few months has been disaster for me things did not go according to us and it is very difficult for me to start new life again without my dreams. I'm just forcing myself so that people around me they feel normal... Once blog use to be part of my life, I use to forget to eat but never forget to take pictures or write post and more then 100 times I use to open my blog and see.. Now it feels like everything is over, everybody says I should move on and starting thinking about new life and new start, but for me life itself is a very big pain and selfish.. I just feel like giving away everything and never look back, then its like I'm being selfish and not thinking about that person for whom I left everything behind and came to be with. Just because of him only I want to start my old life back and my blog is the first thing to start... I think I have learnt a very big lesson that life is very short and nothing happens according to you.. I strongly feel that kids are beginning of the life not the end and god should not call them back so soon, he should allow them also to live and have everything what they deserve and no matter what happens I will bring back my daughter to our life and never leave her.. I know I'm not the only one in this whole world who is going through this pain, why god don't understand we don't deserve this pain, Why he make life so painful and so difficult to live? Sometime I feel god has put full stop to my happiness.. But this time I'm going to tell him you can't do what it feels good to you... I don't know whether I should write all this or not but this is what I'm feeling now..

Thalipeeth is a type of savoury multi-grain flat bread very popular in Maharastra. The dough is prepared from a multipal grains like channa dal, urad dal, whole green moong dal, coriander seeds, cumin seeds, wheat, and rice. You can use any grains and pulses of your choice to make it more health and tasty. I had prepared this dish last year on December and save it for later to post, now the time has come to post all my last year recipes..

Ingredient's To Make Flour For Thalipeeth.

1/4 cup wheat flour

1/4 cup whole green moong dal

1/4 cup channa dal

2tbsp urad dal

2tbsp rice

1tsp coriander seeds

1tsp cumin seeds.

Ingredint's.

1 onion, 2 green chili, finely chopped

1tsp Sesame seeds

1tsp Coriander powder

1/2 tsp Red chili powder

14tsp turmeric

2tbsp finely chopped coriander leaves

Salt to taste

Oil,to roast.

Method To Make Flour.

Dry roast the wheat, rice, channal dal, urad dal, whole green moong dal, coriander seeds and cumin seeds and grind it to fine powder.

Cooking Method.

In a big bowl add the ground flours,

Add finely chopped onions, green chili, chopped coriander, sesame seeds, coriander powder, red chili powder, turmeric and salt and mix well.

Add water to it and knead it to a soft dough. It should be smoother than the chapati dough.The dough would be slightly sticky because the combination of various grains.

Grease a plastic sheet and take a small orange sized ball and pat it to form a 4-5" diameter disc of 1/2" thickness. Wet your hands for easy spreading. Slightly press the edges with your fingers to give a nice circle. Make few holes in between.

Transfer it carefully on to a hot tawa and pour oil in the holes and also around the edges and cover it with lid.

Let it roast it on medium flame for 2-3 mins, once it is brown at the edges turn to the other side and roast again.

Repeat the same process for the remaining dough to make thalipeeth.

Serve hot with chutney and pickle.

Pav Bhaji (Mumbai Street Food)

Pav Bhaji.. Yet another Mumbai's famous street food. As I have mentioned in my last post that what ever the street food we want to eat here. I have to cook at home only.. So I have been trying out many recipes on every weekends so that we don't forget the Indian famous street food. When I had been to Mumbai for the first time may be in 1998, there one of my friend had taken me to have Pav Bhaji. Belive me I din't like it at all and she felt bad. To keep her heart I had just eaten few bites.. The main reason was I use to think alot that whether he has washed his hands or not and he is looking clean or not.. That's where I use to stop myself to eat anything on streets. Then again I had gone to Mumbai form my office work and everybody forced me to have Pav Bhaji and I really don't belive myself I ate the full plate, it was so tasty. After that when ever I go to Mumbai I always eat Pav Bhaji everyday. Nowadays I don't think that much, but still I see people around and my H keeps telling me just eat don't look around..

Nowadays everything has become so easy to cook at home, so only we don't prefer to go out and eat specially street food. I keep trying many street food recipes which my H will miss because of me.. Never mind it is always good at home rather then eating out... Though this dish takes a little time and effort but it is worth waiting and I don't have pav buns in my picture but we had it with pav only. Because the pav was vanished while I was taking pictures.. Do try this dish and enjoy :)

Ingredient's

2 medium potatoes, peeled and diced

1 cups chopped cauliflower, 1/2 cup chopped green beans

1/2 cup peas, 1/2 cup chopped carrots, 1/2cup chopped cabbage

2 green chilies chopped

2tbsp ginger garlic paste

3 medium tomatoes, 1 large onion (finely chopped)

1/2tsp red chili, 1/2tsp turmeric, 1/2tsp coriander powder

1tbsp pav bhaji masala

1 tablespoon fennel seed powder (saunf)

1tsp dry mango powder

1/4 cup chopped coriander leaves

2tbsp butter, 2tbsp oil

Salt to taste

6 pav buns.

For Garnish:

1 medium chopped onion

few chopped coriander leaves

Few pieces of thinly sliced lemon

2tsp butter.

Cooking Method:

Boil all the vegetables with 1½ cup of water in a pressure cooker for 2 to 3 whistle. Don’t add too much water, just enough to cook.

After the vegetables are soft and tender, drain the excess water and mash them coarsely with a fork or potato masher.

Heat the oil and butter in a frying pan over medium heat. Add onion and saute for 1 to 2 minutes. then add tomatoes, green chilies, coriander, and ginger garlic paste and sauté for 2-3 minutes until they are soft.

Next add the red chili powder, fennel powder, turmeric, coriander powder and pav bhaji masala, mix them well and cook till the raw smell goes. Now add mashed vegetables. By using you wooden spoon, simultaneously mash and stir all the vegetables for 5 minutes. Add salt and stir-fry for another minute. Add about ¼ cup of water or as needed, and let it cook for a minute.

Turn off the heat. and add dry mango powder, mix it well

Toast the pav bun on tava using butter over medium heat until buns are golden brown from both sides.

Serve hot toasted buns with bhaji, garnish with chopped onion, coriander leaves, butter and sliced lemon.

Vada Pav.. (Mumbai Street Food)

Vada Pav.. I have eaten this many times in Goli Vada Pav in bangalore, in starting I use to feel good and use to have 2 to 3 times in a week, then the masala what they use started giving me problem and I totally stopped eating Vada Pav. I always wanted to try at home, but use to feel why to do some much of work when you can get it from opposite of the road and stop myself from cooking.. But here there is no option what ever we want to eat I have to cook at home only and I really feel this is a very good opportunity for me to try out many recipes which I have been waiting to try from ages..

This was my second attempt to cook Vada Pav at home and it turn out to be the tastiest Vada Pav we have ever had and my H loved it and he ate 2 Vada Pav along with 2 green chilli. where he use to always by 1 and eat only half.. When ever he eats happily and more I feel my this much of effort is worth.. Enjoy the simple and tasty recipe of Vada Pav and make your family members happy..

Ingredient's For Vada.

3 medium boiled potatoes (peeled and mashed)

1 tsp ginger garlic paste

1 green chillies, 1 medium onion (finelychopped)

1/4 tsp tumeric powder

1/4 tsp mustard seeds

6-7 curry leaves

2tbsp oil

Salt to taste.

Ingredient's For Batter of Vada

1 1/2cups gram flour (besan)

Oil for deep frying

1 pinch of red chilli powder, 1 pinch of turmeric

1/4tsp ginger garlic paste

1 pinch of cooking soda (optional)

Salt to taste

6 Pav buns (square buns).

Ingredient's For Spicy Red Dry Chutney.

1tbsp red chilli powder

1/4 tsp cumin

8 curry leaves

1tbsp grated coconut

1/4 cup peanuts, 3tbsp sesame seeds

5 garlic cloves, 1 green chilli (finely chopped)

1 pinch of asafoetida

Salt to taste.

Cooking Method.

Step-1. First dry roast all the ingredients of spicy red dry chutney. and grind them into powder (do not add any water) and set it aside.

Step-2. Then in a mixing bowl, add all the ingredients of batter for vada and mix them nicely and make a thick batter like we make for bajji.. set it aside.

Step-3. Now in a deep frying pan, add 2tbsp oil, mustard seeds, curry leaves, when they start spluttering, add onion and green chilli and fry for 2 to 3 minutes. Then add ginger garlic paste, turmeric, potato and salt, fry for another 3 to 4 minutes. Take out the mixture in a separate plate and allow the mixture to cool. when the potato mixtures is cooled, make 6 to 7 large lemon size balls and keep it aside.

In the same frying pan add oil for deep frying the vada's. When the oil is hot, dip one potato ball at a time into the gram flour batter to coat well and then deep fry till golden. Drain on paper towels.

Take one Pav bun, slit in half (not completely - leave one edge joined) and put a spoonful spicy red chutney on it. Place a potato ball on the bun and fold over, pressing down gently.

Serve while the Vada is still hot with fried green chilli..