Tag Archives: indian cuisine

Vada Paav

Vada Paav …..The Indian Burger. All time favorite snack of all Indians which originates from Maharashtra. Abundantly found in eatries and restaurants in Western India especially in Maharashtra. Its very spicy and tasty and loved by all the ages.

I haven’t come across anybody who says NO :O to this mouth watering snack. Moreover its so easy to carry, you will find people walking, running, traveling and enjoying this at the same time. I can’t stop writing about this dear dear college canteen companion.

I am sure many of you will have fond memories associated with a vada paav and cutting Chai. Would love to hear!!

Vada paav nahi khaya to kya khaya!!!! ;)

Ingredients –

Potatoes (boiled) – 2 large sized
Ginger and garlic paste (freshly grounded) – 2 tablespoons
Green chilies and coriander (grounded together) – 2 tablespoons
Salt – to taste
Paav – 5

For the coating –

Chick pea flour (Besan) – 1 ½ cups
Red chili powder – 1 teaspoon
Turmeric powder – ¼ teaspoon
Salt – to taste

Oil – to deep fry

Procedure –

  • Peel and mash the boiled potatoes well. Add in the ginger garlic paste and the chili and coriander paste along with the salt to it and mix well. Refer a.
  • Divide into equal portions and shape into balls. Keep aside. Refer b.
  • In a bowl place the chick pea flour. Add the red chili powder, turmeric powder. Mix well and using water as required make a coating consistency batter. Refer c.

  • Heat sufficient oil in a kadai. Dip the potato mixture balls in batter and deep fry in hot oil till golden brown in color. Drain the excess oil.
  • Stuff the vadas in the paav and serve with lasun chutney and fried mirchi.

Tips –

You may add turmeric to the vada mixture to make it yellow.
Slit the paav horizontally and do not slice them completely.
How to fry the green chilies (mirchi) – Take 2-3 green chilies. Slit them horizontally and not completely. Apply a little bit of salt to it and then fry it in the oil. Be careful as the seeds from the green chilies tend to splutter.


I think this would be one of the first dishes. I had prepared for the Blog. That time I wasn’t very happy with the photographs so I kept it on hold (well 4 months :P). Recently, I had an opportunity to prepare the same for a party. This time I made sure I got a nice photograph to post it on the blog.

If a list is prepared of one of the most famous recipes in India, this would rank in the top 10 for sure. The actual recipe originates from Punjab, India. But as people loved, it did spread from region to region the taste and ingredients changed.

This is my take on this lovely recipe. Have fun and enjoy.


Kabuli Chana – 2 cups
Onion (finely chopped) – 2 medium sized
Tomatoes (finely chopped) – 1 large sized
Ginger Garlic paste – 1 teaspoon
Oil – 3 tablespoons
Garam masala – 3 tablespoons
Coriander powder – 1 teaspoon
Kasuri methi (finely crushed) – 1 teaspoon
Salt – to taste
Red chili powder – 1 teaspoon
Sugar – 1 teaspoon
Dry mango powder – ½ teaspoon

Procedure –

  • Soak the kabuli chana with enough amount of water overnight.
  • Cook them into a pressure cooker for 4 whistles along with the soaked water. Once done after removing the pressure cooker lid, drain the water from the chana. Do not discard this water.
  • In a heavy bottomed pan heat oil and sauté finely chopped onions until golden in color.
  • Add the ginger garlic paste and the chopped tomatoes. Sauté well on low flame for 3-4 minutes.
  • Now add the garam masala, coriander powder and red chili powder and sauté well on low flame till the tomatoes are completely cooked
  • Add the cooked chick peas and mix gently. Add the water which is kept aside from draining the chana to a required gravy consistency.
  • To this add salt, sugar, kasuri meethi and dry mango powder. Let it boil.
  • Serve hot with rotis, bhautra, naan, or jeera rice.


You may also use ready made choley masala instead of garam masala which is easily available across all the super markets.
Use the drained water from chana not only in choley but other dals or veggies also. This way the nutrients aren’t lost.
I like a bit of sweet and tangy taste to my chole. This is why I have added sugar and dry mano powder. You may exclude it if you want.

Vangi batata masala

This is my husband’s all time favorite veggie. Personally I do not like brinjals much, but there are some recipes I can’t resist. This dish tastes excellent with bhakris. Bit on the spicy side.

Just the aroma of this veggie makes you super hungry!!

Ingredients –

Small Brinjals/ Egg plants (washed and quartered) – 3
Potatoes (peeled, washed and quartered) – 4 medium sized
Oil – 4 tablepsoons
Dried coconut (grated) – ½ cup
Onion (sliced) -1 large sized
Goda masala – 4 teaspoons
Coriander leaves (chopped) – ¼ cup
Turmeric powder – ½ teaspoon
Red chili powder – 2 teaspoons
Asafoetida – ½ teaspoon
Mustard Seeds – 1 teaspoon
Salt- to taste
Tamarind juice – 1 tablespoon

Procedure –

  • Roast the grated coconut till golden brown. Let it cool.
  • In 2 tablespoons of oil fry the sliced onion unitl golden brown.
  • Once both the things are cooled grind them together along with goda masala and coriander leaves. Add water to make it fine paste.
  • In a pan heat the remaining oil. Add the mustard seeds. After they crackle add asafoetida, turmeric powder.
  • Add the ground masala and sauté it for 3- 4 minutes on low flame.
  • Pour some water according to the consistency of the gravy. Now add the brinjals and potatoes.
  • Add tamarind juice, salt, and red chili powder. Let it cook with lid on.
  • Check once the potatoes and the brinjals are cooked.
  • Serve hot with rice, rotis or bhakris.

Tips –

You may also add garam masala instead of goda masala. Reduce the quantity to 2-3 tablespoons only or as per preference.

Vegetable Kurma Bhaji

I would really like to meet the person who invented this idea of mixing all the vegetables together. As the years have passed the recipes and ingredients have changed, but the idea remains. It’s a great option as a change from the regular veggies. A fantastic choice on a rainy or wintery day. It also helps to make your children eat lot of vegetables. It’s a spicy mouth watering dish which you will love!!

This is my recipe for the Kurma bhaji. Enjoy!!


Potatoes (peeled) – 2 cups (cut into cubes)
Carrots – 1 cup (cut into cubes)
French Beans – 1 cup (cut into 1 inch size)
Cauliflower florets – 2 cups
Tomato – 1 cup (finely chopped)
Ginger garlic paste – 2 teaspoons
Freshly desiccated coconut – 1 cup
Warm Water -1 cup
Plain curds – ½ cup
Turmeric Powder – ½ teaspoon
Red chili powder – 1 teaspoon
Sugar – 1 ½ teaspoon
Oil – 3 tablespoons
Salt – to taste

Dry Masala –

Bay leaf (Tamal Patra) – 4-5 leaves crushed
Black Pepper (crushed) – 5 – 6
Cloves (Lavang) – 3-4
Coriander Powder – 4 teaspoons

Procedure -

  • Boil all the vegetables except tomato in a pan along with enough water till almost done. Drain the water from the pan. Do not throw away this vegetable stock.
  • Grind the coconut along with 1 cup warm water to make a fine paste.
  • In a heavy bottomed pan heat oil. Now add the bay leaves, crushed black pepper, and cloves. Add the tomato, ginger garlic paste and sauté well till the tomato leaves some oil.
  • Now add the vegetables, salt, turmeric, and coconut paste and coriander powder. Add the vegetable stock according to the required consistency.
  • Add the red chili powder, plain curds and sugar and let it boil.
  • Serve hot with rice, rotis, etc.


Instead of the fresh dry masala you may use 3 tablespoon garam masala. Add it along with the coriander powder.

Rajma Masala

Rajma, also known as Kidney beans, is a very famous and common ingredient of north Indian meals. It does not have its origin in India but was brought from Mexico. It is generally consumed along with rice.

Enjoy this finger licking dish!

Ingredients –
Rajma (Kidney beans) – 1 ½ cups
Water – 5 cups
Oil – 3 tablespoons
Onions (minced) – 3 medium sized
Ginger paste – 1 ½ teaspoons
Garlic paste – 1 ½ teaspoons
Tomato puree – 2 cups
Salt – to taste

Dry Masala-
Turmeric powder – ½ teaspoon
Garam masala – 2 tablespoons
Red chili powder – 1 tablespoon
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Chat masala – 2 teaspoons

Procedure –

  • Wash thoroughly and soak the rajma over night in 5 cups of water.
  • In a pressure cooker add the rajma along with the water used for soaking and cook for 5 whistles on high flame. Then reduce the flame and cook for more 10 -15 minutes.
  • In a thick bottomed pan heat the oil and add the minced tomatoes, ginger and garlic paste. Sauté till the water evaporated from the onions and they are brown in color.
  • Now add the tomato puree and all the dry masala ingredients. Mix well. Sauté on low flame till the oil separates. You may add a little amount of water to prevent the masala from burning.
  • Add the pressure cooked rajma along with the water. Add salt. Let it boil properly.
  • Serve hot with rice or rotis.

Tips –
Rajma takes times to cook so do follow the pressure cooking time.
Adjust the water quantity as per required. The quantity mentioned in the recipe makes liquid gravy ideal to eat with rice. You may reduce the water according if eating having with rotis.
Pressure cooking always helps to reduce the fuel consumption.
Rajma is quite heavy to digest so take care :).