Tag Archives: spicy

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.

Cabbage Kofta Curry

Cabbage is one of my favorite veggies. It looks very fresh and has a cute shape of a ball. But when it comes to cooking it became repetitive with the same recipes being made over and over again. I was so bored that I had to try something different. My old recipe collection came to my rescue. Flipped flopped some pages and voila!!!! I got this spicy, mouth watering recipe. What a lunch it was..

So enjoy your meal with this spicy cabbage kofta curry!!

Ingredients –

Cabbage (sliced) – 1 ½ cups
Potatoes (cut into cubes) – 2 medium sized
Ginger garlic paste – 1 tablespoon
Tomatoes (finely chopped) – 2 medium sized
Onion (finely chopped) – 1 large sized
Coriander Powder- 1 teaspoon
Cumin powder- 1 teaspoon
Red chili powder – 2 teaspoon
Turmeric powder – 1 teaspoon
Bay leaf – 1 -2
Garam masala – 1 teaspoon
Kasuri methi – 1 teaspoon
Besan/ Chick pea flour – as per requirement
Salt – to taste
Sugar – ½ teaspoon
Oil – to deep fry and for the veggie

Procedure –

  • Boil the cabbage until tender, drain and keep aside to cool down.
  • In a bowl transfer the cooled cabbage and add ½ teaspoon red chili powder, ½ teaspoon turmeric powder, salt and add besan along with little water so that small round shaped balls (koftas) could be formed.

  • Deep fry these koftas on a low flame so that these get fried inside out properly.

  • Also fry the potatoes like finger chips.
  • In a thick bottomed pan heat 2 tablespoons of oil and add chopped onion and bay leaves. Sauté until the onion becomes transparent.
  • Add the ginger garlic paste and chopped tomatoes and fry well. Add the coriander powder, cumin powder, and turmeric powder and garam masala to it. Cook on a low flame until oil starts to separate from the sides.
  • Add little water to make the gravy according to the required consistency. Add red chili powder, salt and sugar to it and mix well.
  • Add the fried potatoes and let it cook.
  • Finally add the koftas and stir gently and cook for 2 minutes with lid on.
  • Serve hot with rotis or chapattis.

Tips –

One could also use fresh garam masala.
The koftas taste just like pakodas, so could be made as a tea time snack also ;).

Sweet Corn Paneer Masala

Recently I was very bored to make the same veggies and wanted some change. I knew there was corn stocked. All I had to do was buy some paneer. It was the best time to prepare this veggie. A nice, spicy and hot dish like this is perfect for a change.

The mix of paneer, sweet corn and capsicum plus the spices, makes this dish absolutely delectable..Enjoy!!!

Ingredients –

Sweet corn kernels – 1 cup
Cottage Cheese/ Paneer – 150 gms
Capsicum- 2 medium sized
Fresh cream – ¼ cup
Oil – 2 tablespoons
Ginger garlic paste – 1 teaspoon
Onion (finely chopped) – 2 medium sized
Tomato (finely chopped) – 2 medium sized
Cumin seeds – 1 teaspoon
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Red chili powder – 1 teaspoon
Garam masala – 1 teaspoon
Turmeric powder – 1 teaspoon
Tomato ketchup – ¼ cup
Salt – to taste

Procedure –

  • Boil the sweet corn till tender and drain the excess water and keep aside.
  • Wash and deseed the capsicum. Cut it into small cubes.
  • Cut the paneer into 1 inch cubes.
  • In a kadhai or a heavy bottomed pan heat oil. Add cumin seeds and once it splutters add the chopped onions until transparent. Add the ginger garlic paste and mix well.
  • Now add the tomatoes, red chili powder, turmeric powder, coriander powder and cumin powder. Mix well on a low flame until oil separates from the masala and the tomatoes become tender.
  • Add little water for the gravy. Add the boiled corn, capsicum and sauté well.
  • Add the garam masala, salt and tomato ketchup.
  • Once the capsicum is half cooked add the paneer and fresh cream. Mix gently and let it cook on a low flame with lid on till the capsicum is cooked properly.
  • Garnish with freshly chopped coriander and serve with parathas or chapattis.

Tips –

You may reduce or increase the amount of garam masala according to taste.

Phodanichi Poli

It’s a typical maharashtrian breakfast when you have lot of left over chapattis. This dish tastes great only when left over chapattis are used. A little crispness that comes gives it a wonderful taste. Very easy to make and quick to prepare it’s one of the most common breakfasts in a Marathi home.

Hope you all like it.

Ingredients –

Leftover Chapattis – 4
Onion (roughly chopped) – 1 medium sized
Raw Peanuts – 2 tablespoons
Mustard Seeds – ½ teaspoon
Turmeric powder – ½ teaspoon
Asafoetida- ½ teaspoon
Oil – 2 tablespoon
Salt – to taste
Sugar – 1 teaspoon
Red chili powder – 1 tablespoon
Lemon juice – ½ teaspoon

Procedure –

  • In a mixer roughly grind the left over chapattis.
  • In a thick bottomed pan heat oil. Add the mustard seeds. Once it crackles, add turmeric powder, asafoetida.
  • Now add the chopped onions and the raw peanuts. Sauté on medium flame till the onion becomes transparent and the peanuts become crispy.
  • Add red chili powder and immediately add the roughly grounded left over chapattis.
  • Add salt and sugar and mix well.
  • Mix the lemon juice and stir well on low flame for 3 – 4 minutes.
  • Serve hot.


This dish requires very less salt. Be careful while adding salt.
Chapattis could be crushed using hands. But then it takes a little bit more time.
Tastes great with curds too.

Aloo Mutter

Finally my exams are over. And I have the time of the world at my hands for some days. Prepared this veggie 15-20 days back, taken some photos but had no time to post it :(.

It’s a quick and easy to make vegetable, on the spicy side with a wonderful gravy. It is a typically Punjabi style dish but now available and prepared all over India. It has gone under a lot of variations as it traveled from different lands.

This is my take on the nice lovely veggie. The peas give a wonderful taste to the final dish, hope you like it.

Love to hear what you think of it.

Ingredients –

Boiled Potatoes – 2 large sized
Green Peas/ Mutter (shelled) – 1 cup
Ginger & garlic paste – 1 teaspoon
Onion (minced) – 1 medium sized
Tomato (finely chopped) – 1 medium sized
Garam Masala – 1 tablespoon
Oil – 2 tablespoons
Salt – to taste
Red chili powder – 2 teaspoons

Procedure -

  • Peel and cut the boiled potatoes in to cube size.
  • In a pan heat oil and add the minced onion and ginger garlic paste. Sauté till the onion becomes transparent.
  • Now add the finely chopped tomatoes and sauté low flame,
  • Add garam masala and mix well. Sauté till the tomatoes are completely cooked and oil starts separating from the sides. Add the water as per the gravy consistency.
  • Add the green peas and the boiled potatoes.
  • Add salt, red chili powder.
  • Cook with lid on, on a low flame until the green peas are completely cooked.
  • Serve with hot chapattis, or rice.

Tips –

Increase the garam masala quantity according to taste.