Scrambled egg with desi tadka / Anda Bhurji

My mum always prepared scrambled eggs or anda bhurji in a simple manner with little masala. However as an adult, I really cherished the anda bhurji sold at small roadside stalls. But they used too much of oil which could be handled once in a while. When in Pune, I had a cook at home who provided me some help in kitchen keeping in mind my busy work schedule. She prepared just a sabji and rotis but that also was much helpful. She prepared the bhurji in a slightly different manner than the way my mum did. I am sharing this recipe which I follow and is a mix of multiple recipes.

Recipe :

Ingredients :

  • 1 tbsp oil
  • 1 tbsp butter
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • pinch of asafoetida
  • 1-2 green chillies, finely chopped
  • 1 medium onion, finely chopped
  • 1 medium tomato, finely chopped
  • 1/2 tsp ginger garlic paste
  • 3 eggs
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp pav bhaji masala
  • salt as per taste
  • 2 tbsp coriander leaves, finely chopped

Method :

  1. In a pan, heat oil with butter.
  2. Add mustard seeds, cumin seeds and asafoetida.
  3. Once it flutters, add the onion, green chillies and saute till onion is transparent.
  4. Then add the ginger garlic paste and saute till the rawness is lost.
  5. Now add the tomatoes and allow to cook.
  6. Then add the masala – turmeric, red chilli powder, pav bhaji masala and salt as per taste.
  7. Now add the eggs and whisk through the cooked masala-veggie mix.
  8. Cook till whisking continuously till the eggs are cooked and mixture is dry.
  9. Garnish with coriander leaves.
  10. Serve with bread or chapatis.

Batata bhaji-Puri / Potato stir fry with flour-semolina mini tortillas 

Batat bhaji or Aloo subji is one of my hubby’s favorite while I love the combination of batat bhaji with puri for breakfast or snacks. It had been quite some time now since we had it. My hubby had a craving for the subji.

As it was new year, I decided to prepare and start the year with something traditional. So was ready with puri bhaji for breakfast.


Recipe :

Ingredients :

For the puri –

  • 1 cup whole wheat flour
  • 1 tbsp semolina
  • Salt as per taste
  • 1 tbsp oil
  • Water for kneading
  • Flour for dusting
  • Oil for deep frying 

For the aloo bhaji –

  • 4-6medium sized potatoes, boiled, peeled and chopped into 1/2 inch cubes
  • 6-8green chillies, finely chopped 
  • 1/4 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • 1/4 tsp asafoetida
  • 1/4 tsp cumin powder
  • 1/4 tsp turmeric powder 
  • Salt as per taste
  • 1 tbsp oil 
  • 1 tbsp coriander leaves, chopped

Method :

  1. For the puri, mix flour, oil, salt and water as required to knead into a soft dough.
  2. Cover with a damp cloth and allow to rest for around 15-30 mins.
  3. Mix potatoes, turmeric powder, cumin powder, green chillies and salt.
  4. In the meanwhile, heat oil in a pan.
  5. Add the mustard and cumin seeds. Once they flutter add the asafoetida.
  6. Then add the potato mixture and mix well.
  7. Cover and allow to cook fo 5 minute but take care that it does not get burnt.
  8. Put off the heat and garnish with coriander leaves.
  9. Heat oil for deep frying. Keep on low to medium flame.
  10. Divide the dough by pinching one inch balls of the dough.
  11. Roll each into a slightly thick but not too thick disc. Too thin will not allow the puris to puff up.
  12. Deep fry the puris till slight golden brown.
  13. Serve hot with batata bhaji. Enjoy!!

Methi Thepla/Fenugreek Tortilla

Methi Thepla is one of our favorite bread dish enjoyed for breakfast or snacks. It is also a good food option to carry while travelling.

It is healthy as well as quick to prepare.

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Recipe :

Ingredients :

  • 1 bunch of Fenugreek or Methi leaves, sorted, washed, dried, finely chopped
  • 1 medium boiled potato, grated
  • 1 cup whole wheat flour
  • 1 tbsp gram flour (besan)
  • 1/8 tsp asafoetida
  • 1/8 tsp carrom seeds (ajavain)
  • 1/4 tsp cumin powder
  • 1/4 tsp coriander powder
  • 3/4 tsp red chilli powder
  • 1/4 tsp sabji masala (optional)
  • 1/4 tsp garam masala
  • 1/8 tsp sugar
  • salt as per taste
  • 2 tbsp warm oil
  • ghee for roasting
  • water for kneading
  • wheat flour for dusting

Method :

  1. In a mixing bowl, add all the ingredients and mix till well combined.
  2. Using water as required, knead into a soft dough.
  3. Coat the dough with a thin layer of oil and allow it to rest at least for 30 mins. While keeping it to rest cover it.
  4. Divide the dough into golf size balls.
  5. Roll one into a thin disc of around 4-6 inch in diameter.
  6. Roast this disc on a hot griddle or tawa applying ghee on both sides. Roast till slight golden brown on each side.
  7. Repeat for rest of the dough balls.
  8. Serve hot with tomato ketchup or ground nut chutney. You can store the rest in an airtight container or refrigerate.

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Chicken Frankie

My husband carries his lunch box to office mostly. He prefers roti sabji over rice and dal. I was thinking of trying something quick, new and wholesome in one dish which would keep roti or chapati as base.

So, I thought of going ahead with a Chicken Frankie. Enjoy!

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Recipe :

Ingredients:

  • 250-300gms boneless chicken thighs, cut into strips or small pieces
  • 4 readymade rotis or chapatis
  • 1/2 onion, sliced
  • 1/2 onion, chopped
  • 1/2 capsicum or green pepper, sliced
  • 1/2 capsicum or green pepper, chopped
  • few cabbage leaves, shredded
  • 2 tbsp olive oil
  • 1 tsp cumin seeds
  • 1 tsp ginger-garlic paste
  • 1 medium tomato, chopped
  • 1/8 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp chicken masala
  • salt as per taste
  • 1/4 tsp chat masala
  • 1 tbsp lemon juice
  • 2 tbsp coriander leaves, finely chopped
  • 4 egg, beaten (each separate)
  • Tomato ketchup, mayonnaise (optional)
  • butter

Method :

  1. Keep the sliced onion, bell pepper, shredded cabbage aside for garnish later.img_20161108_185145
  2. In a pan, heat oil. Once hot, add the cumin seeds.
  3. When they begin to flutter, saute the onion till soft and golden.
  4. Then add the ginger-garlic paste and saute till it looses the raw flavor.
  5. Next add the tomatoes, bell pepper, turmeric powder, red chilli powder, cumin powder, coriander powder, chicken masala and salt. Mix well and cook for 5 min.
  6. Now add the chicken, mix well and allow to cook covered. The chicken will cook in its own water.
  7. Once cooked add the chat masala. lemon juice and coriander leaves. Cook further till the water is evaporated and the stuffing is dry.img_20161108_185231
  8. Heat a pan, add little butter. Then add one beaten egg and spread it well in circular direction.img_20161108_210650
  9. Before it cooks and dries up, drop a roti on top of it. Flip it over and allow the roti to heat up a bit.img_20161108_210658
  10. Once the  egg is cooked up, remove this egg roti on a plate with egg side facing you.
  11. Spread a line of the chicken stuffing in the center of the roti.img_20161108_210922
  12. Garnish with sliced veggies that were kept aside.
  13. You may pipe a line each of tomato ketchup and mayonnaise over the stuffing.img_20161108_211118
  14. Then roll up the Frankie. Repeat for rest of the rotis and stuffing.

 

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Aloo Cheese Paratha/ Tangy  cheesy potato stuffed paratha

I was bored having the regular subji roti and had the craving for aloo paratha prepared by Mumma. However as mumma was not around I had to satisfy my craving all by myself.

So I thought of making them all by myself after taking the recipe from Mumma and giving it my touch..that’s right adding some cheese to it.

Recipe :

Ingredients:

For the stuffing:

  • 2 medium potatoes, boiled & grated
  • 1/3 cup onion, finely chopped
  • 1/2 tsp green chillies, finely chopped
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder
  • 1/2 tsp garam masala
  • 1/2 tsp chaat masala
  • 1/2 tsp dry mango(aamchur) powder
  • 1/2 tsp ginger garlic paste
  • 1/3 cup shredded cheese
  • salt as per taste

For the dough:

  • 1 cup whole wheat flour
  • salt as per taste
  • 1 tbsp oil
  • water for kneading
  • flour for dusting
  • ghee for roasting

 

Method:

  1. In a mixing bowl, mix together flour, salt and oil. Using water as required need into a soft dough. Coat the dough with a little oil. Cover in a damp towel and allow to rest for atleast 20-30 mins.
  2. Mix all the ingredients of the stuffing. Check the taste and add any ingredient if required. Make into a ball.
  3. Divide the dough into 24 balls and stuffing into 12 balls.
  4. Take two dough balls and roll each into small discs.
  5. Take the stuffing ball and flatten it into a patti.
  6. Place the patti in between the rolled dough discs and seal the edges.
  7. Now roll the stuffed disc into a bigger disc to form a paratha.
  8. Cook the paratha on a hot tava or griddle on both the sides by applying ghee (butter) and flipping over only once.
  9. Serve hot as is or with tomato sauce for breakfast or snacks.

 

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Misal Pav

Misal Pav is a spicy delicacy from the state of Maharashtra, India. Within the state itself, it has many variations as you travel across different parts of the state namely Puneri misal, Kolhapuri misal, etc. Misal is the spicy curry of the cooked sautéed sprouts called Ussal, garnished with spicy snack mix, raw onion and enjoyed with the Pav (Bun Bread).

Though spicy and a little oily, it is a healthy and most filling dish. Having had to stay away from home for career opportunities, I had a chance of enjoying the Puneri form of this dish though not the authentic traditional one. Though me and my husband can not tolerate much hot dishes, however this dish we like it to be spicy even with are eyes, nose, tongue releasing water ;). But when I prepare it at home, I make it a little less spicy as compared to restaurant bought. I have tried this dish several times following recipe by Tarla Dalal or videos by Hebber’s Kitchen. Both are almost similar with one version following – grind, saute and pressure cook while the other – pressure cook, grind, saute. I am sharing a mixture of both recipes with slight modifications here and there.

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Recipe :

Ingredients :

  • 1 cup washed and drained sprouted green gram (moong) or moth bean (matki) (you can also use 1/2 cup of each
  • 1/4 tsp turmeric powder
  • salt as per taste
  • 1/3 cup sliced onion
  • 1/4 cup desiccated coconut or dry grated coconut
  • 1 inch piece of ginger
  • 2 garlic flakes
  • 2 tbsp oil
  • 1/2 tsp cumin seeds (jeera)
  • 5-8 curry leaves (kadi patta)
  • 1 medium-sized onion, finely chopped
  • 1 medium-sized tomato, finely chopped
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1/4 tsp kashmiri red chilli powder (for color)
  • 1/2 tsp Kolhapuri misal powder (if you don’t have this readily available you can use equivalent amount of garam masala or 1/4 tsp garam masala and 1/4 tsp goda masala)
  • ladi pav or bread bun or slice bread
  • farsan, chopped onion, chopped coriander leaves, lemon wedges for garnish

Method :

  1. Pressure cook the sprouts with one cup water, turmeric powder and salt as per taste for one whistle.
  2. In a pan, heat 2 tsp of  oil. Saute the sliced onion, coconut, garlic and ginger for 5-8 minutes and allow to cool.
  3. Once cooled, grind to a smooth paste.
  4. In a sauce pan, heat remaining oil. Add the cumin seeds.
  5. Once they crackle, add the curry leaves.
  6. Then saute the onion till soft and transparent.
  7. To this add red chilli powder, coriander powder and misal masala.Mix well.
  8. Then add the tomatoes and saute well.
  9. To this add the ground onion paste and saute.
  10. Once it leaves oil, add the pressure cooked sprouts. Allow to boil for 8-10 minutes.
  11. Add water to adjust consistency (to get gravy consistency). Then add salt as per taste and again boil it for another 10 mins.img-20161019-wa0011
  12. In a bowl, put a spoonful of the misal (ussal and the gravy). Top this with spoonful pf farsan. Garnish with chopped onion and coriander leaves. img-20161019-wa0013
  13. Serve hot with pav and lemon wedge. Along with this you can also serve a small bowl each of the misal curry (rassa) and chopped onion. Enjoy!

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Dill leaves Pancake/ Shepu Dosa

I usually do not prefer sweet items for breakfast when I am having Indian cuisine. If I must have American cuisine, then I am ok to have Waffle or Pancakes. But some how I can not resist Shepu Dosa for breakfast. While preparing the batter itself I drool smelling the aroma of the Dill leaves. I do not like to consume this vegetable in any other form other than the dosa.

The color of the batter and so the dosa is very pleasing to the eyes. Even my husband enjoys having the Shepu dosa for breakfast. Now lets move on to the recipe. The mentioned quantity of ingredients could yield around 7-8 medium-sized pancakes.

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Recipe :

Ingredients :

  • 1/2 cup rice
  • 1/4 tsp fenugreek seeds (methi seeds)
  • 1/2 cup cleaned and washed dill leaves (heaped cup)
  • 3-4 tbsp grated jaggery
  • 3 tbsp grated coconut
  • salt as per taste
  • water as required
  • butter/ghee

Method :

  1. Soak rice and fenugreek seeds for minimum 4-5 hours.
  2. Drain the water and grind the rice-fenugreek mixture along with jaggery, coconut and dill leaves using around 3 tbsp of water to grind to fine batter.
  3. Add salt as per taste and allow the batter to stand overnight (considering that you have prepared the batter in the evening intending to prepare dosa for next day breakfast).
  4. Next day morning, add another 3 tbsp of water to the batter and give a good stir.img_20161024_072835
  5. Heat a griddle and add a drop of oil on it. Spread the oil on the griddle using a tissue.
  6. Sprinkle a little water over the hot griddle. (This aids in remove the cooked pancake clean from the griddle)
  7. Drop a ladle full of batter on the griddle and spread it into a thin layer following circular motion.img_20161024_073329
  8. Once cooked on one side and a little crispy, apply ghee on the top side, flip and allow to cook on other side. Apply ghee on this side too.
  9. Dosa or pancakes are ready. Being sweet they can be had as is. Pour out more dosa using remaining batter.

 

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