Showing posts with label Goan. Show all posts
Showing posts with label Goan. Show all posts

Misal Pav Recipe | How to make Misal Pav [Video]

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Misal Pav Recipe. This video shows how to make popular Maharashtrian spicy vegan curry called Misal. Misal is a curry made with sprouts and coconut that is topped with Sev or Mixture and served with Pav.

In a hurry? Jump to Video or Jump to Recipe

Spicy Maharashtrian Misal Pav


Bangalore has the weirdest weather of all places I've been to. It can be bright and sunny one day and pouring cats and dogs the next. We ran through October like it was Summer, barely a hint of chill in the air and the Sun was all powered on. And then we got loads of rain, just when I was ready to get those light trousers and leather footwear out !!  Finally, since mid-November, the chill has been setting in and it feels like Winter, at least in the evenings. The days are still as hot as Summer.

When it's cold outside, I want to stay cozy inside and eat warm spicy curries while lazily watching reruns of F.R.I.E.N.D.S. And this Misal Pav totally fits the bill. It is spicy, hearty and best of all, you can top it up with awesome crunchy things.

When I think of Misal Pav, it takes me back to my college days. Thursday night dinner in hostel was Misal Pav and it was actually horrible. If one were to eat that Misal Pav, one would never ever dare to eat one again. I don't know how the cooks in the hostel mess could mess up something so simple, but they managed to put up an unappetizing dish in the name of Misal Pav. It was only when I ate Misal Pav in a Maharashtrian restaurant that I came to appreciate the flavor and texture of this spicy vegan affair.

Spicy Maharashtrian Misal Pav


Spicy Maharashtrian Misal Pav


Spicy Maharashtrian Misal Pav


Misal pav is a simple yet complex dish. It is simple to cook, but the flavors are complex, the textures are complex. Misal consists of 3 main things:

  • Usal - Usal is a quick curry made from sprouts. Sprouts are boiled with turmeric, salt and a little bit of asafoetida. You can add other spices to usal when you want to have it plain, but when you are cooking usal for Misal Pav, it is best to keep it simple. Generally, moth bean sprouts or matki sprouts are used for Misal Pav, but if you don't have moth beans, just use mung beans or any other sprouts that you can.
  • Kat - The spicy coconut based curry that dominates the flavor of Misal Pav is called the Kat. Kat is made by grinding together spices, coconut, onion and tomatoes and boiling them until the flavor develops. I have used Kokum as the souring agent in the Kat, you can use tamarind pulp instead. Kokum helps in giving a darker color to the Kat, that you may miss if you use tamarind. If you have access to Misal masala powder, then you can use that instead of the whole spices I have used.
  • Sev/Mixture/Farsan - This is the fun part of Misal Pav. Misal is always topped with crunchy spicy mixture. You can use any topping of your choice - papdi, ghatia, sev, chiwda etc. The more you add, the better it tastes. Only thing to remember is to add this at the end, while serving, else your mixture will get soggy and loose its texture and flavor.
Serve Misal with toasted Pav or regular bread. And always serve it piping hot!!

Spicy Maharashtrian Misal Pav

If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


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Video Recipe





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Misal Pav Recipe | How to make Misal Pav


Spicy Maharashtrian Misal PavMisal is a popular spicy vegan Maharashtrian curry that is served with Pav bread. Misal is made with sprouts and coconut and is topped with Sev or Mixture.

Recipe Type:  Curry
Cuisine:            Maharashtrian, Indian
Prep Time:     15 minutes
Cook time:     45 minutes
Total time:     60 minutes
Yield:                Serves 2-3

Ingredients:


For the Usal:


2 cups Sprouts
2 Tbsp Oil
1 tsp Mustard Seeds
0.5 tsp Turmeric Powder
A pinch of Asafoetida (Hing)
Salt to taste
Water as required

For the Kat:


1 large Onion
1 large Tomato
0.5 cup grated Coconut
2 Tbsp Oil
1 Clove
1" Cinnamon
0.5 tsp Pepper
1-2 Bay leaves
1 tsp Coriander Powder
1 tsp Cumin Powder
1 Tbsp chopped Garlic
1 Tbsp chopped Ginger
2 tsp Red Chilli Powder
0.5 tsp Turmeric Powder
3-4 Kokum peels or 1 tsp Tamarind Pulp
1-2 cups Water
Salt to taste

To assemble the Misal:


1 Onion, finely chopped
1 Tomato, finely chopped
2 cups Sev or Mixture
0.5 cups Coriander leaves, finely chopped

Method:


To make the Usal:


1. Heat oil in a pan and add mustard seeds.
2. After the mustard seeds splutter, add the sprouts, turmeric powder, salt, asafoetida (hing) and 1 cup water. Cover and cook until the sprouts are cooked.
3. Grind the clove, cinnamon, pepper, ginger, garlic, coriander powder and cumin powder into a coarse masala without any water.

To make the Kat:


4. Soak the kokum peels in 0.5 cup warm water and keep aside.
5. Heat oil in a pan and add the coarsely ground masala.
6. Saute the masala until fragrant, then add chopped onion.
7. Once the onions are slightly browned, add in chopped tomato and grated coconut.
8. Fry for 2-3 minutes, then grind everything to a smooth paste with a little water.
9. Pour back the masala into the pan.
10. Add in turmeric powder, red chilli powder, salt, soaked kokum peels or tamarind pulp and 1 cup water. You can remove the kokum peels after a while if the gravy has reached the sourness you desire.
11. Allow it to come to a boil and let it boil for 8-10 minutes.
12. Adjust seasoning if required. Add more water for a looser consistency. If you want a thicker consistency, boil it longer.

To assemble the Misal Pav:


13. To serve the Misal Pav, add the usal in a bowl.
14. Pour over the spicy kat.
15. Top with finely chopped onion, tomatoes and coriander leaves.
16. Top with sev or mixture and serve with toasted pav.

If you liked this, you may also like:

How to make goan bhaji pao, pav bhaji,  alsanyache tondak at One Teaspoon Of Life www.oneteaspoonoflife.com
Goan Pao Bhaji

Bombay Pav Bhaji
Tava pilaf pav bhaji mumbai street food masala rice tomato
Tawa Pulao
Spicy Maharashtrian Misal Pav




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Alsane Tonak | Goan Pao Bhaji

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How to make goan bhaji pao, alsanyache tondak at One Teaspoon Of Life www.oneteaspoonoflife.com
You know that feeling when you soooo want to eat something, you can already taste it before you have laid your hands on it, but it is so far away that you cannot reach it? Disappointed?

I miss Pao!!

Pao, sometimes called the lifeline of Goa, is a bread that was introduced to Goa by the Portuguese settlers and is by far the best bread I've ever had. Pao, sometimes called Pav, is available almost all through the country, but no one makes it the way it is made in Goa. It has a crusty outside and a chewy crumb; a texture that is just incomparable. Pao is such an integral part of Goan cuisine, that the Government actually subsidizes the cost of Pao.


I've pretty much eaten Pao every single day I lived in Goa. I've bought it for my grandparents when it cost as little as 25 Paise and today, when it costs 20 times more. I still wait for the Poder (local Pao seller) to come on his bicycle fixed with a cane basket in the back, honking his way through the meandering little streets bringing bread to every local man.

Look at this variety of wonderful Pao that I picked up on my recent vacation to Goa.

How to make goan bhaji pao, pav bhaji, alsanyache tondak at One Teaspoon Of Life www.oneteaspoonoflife.com

Just this week, I was in Goa. It was a short 5 day vacation where I met up with family and haunted all our favorite food joints across the state. While Bangalore is cosmopolitan and you pretty much get everything here, except probably the purple yam. I miss those certain somethings, that I took so much for granted when I stayed in Goa - a simple cheesy Mushroom Capsicum sandwich; Gobi Manchurian made exactly how it is supposed to be, fresh and with no food coloring; Chocolate cakes with chocolate cream that are to DIE for; that too sweet, yet perfectly enjoyable Badam Milk that you have to drink standing outside on the road; Samosa which has little pieces of beetroot in it along with the potato; that garlicky Batata Vada and lastly, loads and loads of Pao Bhaji. 

As much as I miss that wonderful Pao, I miss the coconut filled Bhaji too. It is pretty much my standard breakfast when I go to Goa. The Goan Pao Bhaji is very different from the Mumbai Pav Bhaji that is made with mashed potatoes and mixed vegetables. The Goan Pao Bhaji is usually made with some beans and coconut. Sometimes with Mushrooms too.

How to make goan bhaji pao, pav bhaji, alsanyache tondak at One Teaspoon Of Life www.oneteaspoonoflife.com

Goan bhaji is also called Tonak with Alsane Tonak being the popular one around. Alsane or Alsande are red cowpeas. To make Alsane Tonak, these red cowpeas are simmered in a spicy roasted coconut masala. 

To make Alsane Tonak, you need to coax the coconut gently to turn golden brown, before you grind it along with spices to make the Tonak gravy. This Alsane Tonak is not a recipe to be rushed, it encompasses the spirit of Goa - Relaxed, Sosegado... This is where you add all your love and patience into the otherwise simple gravy. The darker the color, the better the dish. However, don't burn it, trying to get it dark. 

When you go to a restaurant and ask for a "Mixed Bhaji", you will get the Tonak served with a helping of a simple Potato Bhaji on the side. So if the spice gets a bit much, let your next spoonful be the salty turmeric potatoes.

How to make goan bhaji pao, pav bhaji,  alsanyache tondak at One Teaspoon Of Life www.oneteaspoonoflife.com

If you liked this, you may also like:




Alsane Tonak | Goan Pao Bhaji


How to make goan bhaji pao, pav bhaji, alsanyache tondak at One Teaspoon Of Life www.oneteaspoonoflife.comAlsane Tonak is a Goan Pao Bhaji curry made by simmering red cowpeas in a spicy roasted coconut gravy.

Recipe Type:  Side
Cuisine:            Goan
Prep Time:     8 hours
Cook time:     1 hour
Yield:                Serves 4-5


Ingredients:


1 cup Red Cowpeas, dried
2 cups fresh Coconut, grated
2 Onions, chopped
1 Tbsp Coriander seeds
2-3 Cloves
5-6 Peppercorns
0.25" Cinnamon
1 Bay leaf, dried
2-3 dry Red Chillies
1/2 tsp Turmeric Powder
1 tsp Garam Masala
4-5 Kokum Peels or Marble sized Tamarind
2-3 cloves Garlic
0.5" Ginger
4-5 tsp Oil
Salt to taste
Water as required

Method:


Soak the cowpeas overnight or for 7-8 hours.
Drain the water and cook the cowpeas with 2 cups of water and 1/2 tsp Salt until done. The cowpeas should not be mushy, they should still have a bite. If using a pressure cooker to cook the peas, keep it for only 1-2 whistle and then release the pressure immediately, else they will overcook.
Drain the water and keep aside. Do not throw out the water, we use it later in the recipe.
Soak the kokum peels or tamarind in 1/2 cup of warm water and keep aside.
Heat 3 tsp Oil in a kadhai or pan and add half the onions.
Fry until the onions are translucent.
Now add the grated coconut and on low flame roast until the coconut turns golden brown. Stir occasionally to prevent the coconut from burning. This slow roasting takes time, almost half an hour.
When the coconut turns golden brown, add the cloves, cinnamon, bayleaf, peppercorns and dry red chillies and continue to roast for another 3-4 minutes.
Allow to cool, then add the turmeric powder and the water in which the Kokum or Tamarind was soaked and grind to a fine paste.
Crush the ginger and garlic into a coarse paste.
Heat the remaining oil in a pan and add the onions.
Fry until translucent. Now add the ginger-garlic paste and fry for 1 minute until fragrant.
Add the ground coconut masala and mix well.
Add the cooked cowpeas along with 0.75 cup water in which it was cooked.
Add salt if required.
Allow it to come to a boil, then cover and simmer for 4-5 minutes.
Serve hot along with Goan Pao or bread.


How to make goan bhaji pao, pav bhaji, alsanyache tondak at One Teaspoon Of Life www.oneteaspoonoflife.com




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Mushroom Cafreal

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Mushroom Cafreal is a Goan semi dry curry made my stir frying mushrooms marinated in a coriander based green sauce.

How to make vegan Goan Portuguese Mushroom Cafreal curry at www.oneteaspoonoflife.com


This Mushroom Cafreal was the perfect finish to my weekend. I spent some quality time with my favorite girl in the whole wide universe and I had to end the day with some real quality food. 

What quality time you ask? With whom you ask?

I spent my weekend strolling through crowded lanes of local markets with my favorite girl, my sis Gee - some real awesome quality Sister Time. We went to the old Bangalore areas of Chickpet, Raja Market, Baba Market and walked through lanes and little markets that we had never seen before. While we did not have any real shopping to do, we literally bought nothing - NA DA, we did something we hadn't done in such a long time. We did this a lot when we were both single and had all the time in the world to do what we do best - Window Shopping! We'd pick a street or a market and walk through it gazing at all the goods, barely stopping for a meal. That's exactly what we did, we walked, talked and laughed and ate just one Vada-Pav each and came back.

And as a plus point, in a totally unexpected little corner, I found a dry fruit store that pretty much has every nut and seed that I've only read of in recipes but never set my eyes upon. They had pecans and cranberries and pine nuts and hazelnuts etc etc. That tiny shop packed a punch. I'm so excited about my find!! Now all I need to do is find awesome recipes, so I can go back there and buy whatever nut I need.

How to make vegan Goan Portuguese Mushroom Cafreal curry at www.oneteaspoonoflife.com

How to make vegan Goan Portuguese Mushroom Cafreal curry at www.oneteaspoonoflife.com

Back to my dish of the day - Mushroom Cafreal. Although Cafreal is usually made with chicken, but this vegetarian option also rocks!

This Mushroom Cafreal is absolute MAGIC. The mushrooms are full of texture, and the green sauce is a full on flavor bomb. Mushrooms are always great, I simply LOVE Mushrooms. But if you don't replace the mushroom in this recipe with potatoes or cauliflower and it will taste just as awesome. I did make a Potato version for Raj and he loved it.

This Mushroom Cafreal is a game changer. Most people's idea of a curry is something that starts with roasting spices and involves cooking slowly on the stove top until everything comes together to get a balance of flavors. But this curry is nothing like it. It has only three steps - blending, marinating and frying. Of course, there are spices involved, but no roasting or frying them. And no slow cooking at all. Apart from the marination time, this curry is complete from start to finish in almost 30 minutes. Yes, that's it - Half an Hour!!

How to make vegan Goan Portuguese Mushroom Cafreal curry at www.oneteaspoonoflife.com
How to make vegan Goan Portuguese Mushroom Cafreal curry at www.oneteaspoonoflife.com
The Cafreal is all about the sauce, that is also the marinade. It is such a simple simple sauce yet so delicious and versatile. It can be used not just for making Cafreal, but also in Biryani or to add zing to so many other curries. The green sauce is made of humble ingredients - fresh Coriander leaves, Onions, Garlic, Green Chillies, Cinnamon, Cloves, Cumin, Pepper, Sugar, Oil and Limes. While the traditional recipe may call for vinegar, I can't stand it's smell, and I also prefer the freshness of the limes over the vinegar, so I used lime juice. To make the marinade, just grind everything with a little water. You can store this in a glass jar in the fridge for 1-2 weeks. Add salt whenever you are using it.

Rub in the marinade to halved mushrooms and let them soak in all that goodness for at least an hour. Then heat oil in a pan and stir fry chopped capsicum and onions. Once they have softened slightly, add the mushroom and fry on medium heat for 5-6 minutes. Then add the remaining sauce and a little water and cook until the mushrooms are done to your liking. Garnish with coriander and lime and serve it with Pao or bread.

How to make vegan Goan Portuguese Mushroom Cafreal curry at www.oneteaspoonoflife.com
If you liked this, you may also like:

  • Saasav - Goan curry made with ripe mangoes and coconut.
  • Vegetable Jalfrezi - Quick tomato based gravy made with mix vegetables and paneer.
  • Mushroom Biryani - Mushroom Biryani is Basmati rice cooked along with whole spices and mushrooms.

Mushroom Cafreal


How to make vegan Goan Portuguese Mushroom Cafreal curry at www.oneteaspoonoflife.comMushroom Cafreal is a semi dry vegan Goan curry made by stir frying mushrooms marinated in a quick spicy coriander sauce.

Recipe Type:  Main
Cuisine:            Goan
Prep Time:     1 Hour 30 minutes
Cook time:     30 minutes
Yield:                Serves 2

Ingredients:


10-12 Mushrooms
2 cups Coriander leaves, tightly packed
4-5 Garlic Cloves
1" Cinnamon stick
0.5 tsp Cumin seeds
4 Cloves
1 tsp Coriander Powder
1/4 tsp Cumin Seeds
2-3 Green Chilli
8-10 Peppercorns
2 Onions
0.5 Capsicum
1 Lime
4-5 tsp Oil
1 tsp Sugar
Water as required

Method:


Blend together the coriander leaves, 1 onion, garlic, green chillies, cinnamon, cumin seeds, peppercorns, cloves, lime juice and sugar with 1-2 Tbsp of water into a smooth paste to make the marinade.
Halve the mushrooms and rub in 3/4th the marinade, 2 tsp Oil and salt as required into them. Cover and keep aside for at least 1 hour.
Heat the remaining oil in a pan and add the marinated mushrooms.
Fry the mushrooms on low to medium heat until slightly browned while stirring occasionally. It takes around 4-5 minutes.
Add in the remaining marinade and 1/2 cup of water. Adjust the salt and sugar as required.
Cook on low heat for 8-10 minutes.
Serve hot with bread.


How to make vegan Goan Portuguese Cafreal at www.oneteaspoonoflife.com


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Sabudana vada | Sabakki vada | Sago Poppers

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Hi folks, what's cooking this week?

How to make vegan sabudana vada sabakki vada recipe at www.oneteaspoonoflife.com

Now that Navratri is here, what are your plans? Has that gorgeous "Ghagra-Choli" come out of the wardrobe ? Did you go for Garba or Dandiya?

I'm not sure I'll ever wear a Ghagra-Choli, but dancing the Dandiya is definitely on my bucket list and I wish to cross it off soon. 

You know what I enjoy about festivals in India? The colors. I love to see people dressed up in colorful attire. Colorful flowers in markets and adorning houses. Large "Pandals" where community or sarvajanik celebrations happen. The diyas or lanterns that are lit up outside houses. Beautiful Rangolis everywhere. It sets such a festive mood, you want to celebrate. What is it about festivals that excites you?

How to make vegan sabudana vada sabakki vada recipe at www.oneteaspoonoflife.com

Festivals always bring good food with them. So does Navratri. A lot of people fast during Navratri where they avoid rice, wheat, meat etc. Sabudana Vada is very popular during such "upavaas" or fasting. I don't fast, I've never done so till date and considering the foodie I am, I doubt I'll ever be able to avoid food for too long. But that does not stop me from eating all the yummy snacks like Sabudana Vada. In fact, I make them very often for breakfast or tea time snacks. They disappear quicker than I can cook them. 

Sabudana Vada is a popular Mahastrian snack made by frying balls of sabudana (sago), mashed potato and crushed peanuts. While traditionally, the vadas are deep fried, I pan fry them or shallow fry them. 

How to make vegan sabudana vada sabakki vada recipe at www.oneteaspoonoflife.com

To make the Sabudana Vada, first the sabudana needs to be soaked for around half hour and then drain out the water and leave the sabudana in a box or a covered bowl for 1-2 hours until they fluff up. Then add in the mashed boiled potato, crushed peanuts, curry leaves, chopped green chilli, chopped coriander leaves and salt and mix. Take lemon sized balls of this mixture and flatten them gently and place on a hot greased pan. Spoon in 1 tsp of oil on them and cook until one side browns, then flip and cook until the next side browns. If you are in a hurry, or you don't mind deep fried snacks, then go ahead and deep fry them and enjoy the traditional taste of Sabudana Vada.

Sabudana Vada tastes awesome with chutney or ketchup. I don't bother with either, as no one in my family cares what comes with it, as I said it disappears quicker than it appears. 

How to make vegan sabudana vada sabakki vada recipe at www.oneteaspoonoflife.com

If you liked this, you may also like:

  • Sabudana Khichdi - Another popular Maharastrian fasting meal made with the exact same ingredients as this vada.
  • Sabudana Chana Vada - Sabudana Vada where Potatoes are replaced with Chhole or Chickpeas.
  • Millet Cutlets - Shallow fried cutlets made from foxtail millet and mixed vegetables.
  • Curried Brown Rice and Zucchini Fritters -  Fritters or Tikkis made with mashed Brown Rice and grated Zucchini. Spiced with Garam Masala and pan fried. 


Sabudana Vada / Sabakki Vada/ Sago Poppers

How to make vegan sabudana vada sabakki vada recipe at www.oneteaspoonoflife.comSabudana Vadas are shallow fried vadas or poppers made with Sabudana/Sago, Peanuts and mashed potatoes.

Recipe Type:  Snacks
Cuisine:          Indian/ Maharashtrian
Prep Time:     2 hours
Cook time:     20 minutes
Yield:              Makes 12-15 vadas



Ingredients:


1 cup Sabudana/Sago
2 medium sized Potato
2 finely chopped Green Chilli
8-10 Curry Leaves
0.25 cup Peanuts
2 Tbsp chopped Coriander leaves
A pinch Garam Masala (Optional)
1 tsp Red Chilli Powder (Optional)
4-5 tbsp Oil
Salt to taste

Method:


Wash the sabudana and drain all the water. Let it rest covered for about 2 hours or until the sabudana have softened.
Boil the potato and peel it.
Roast the peanuts and grind into powder in the mixer.
Mash the potato, add the sabudana, curry leaves,coriander and green chilies. Mix well.
Add salt, red chili powder, garam masala, peanut powder and mix well.
Shape into balls and flatten them gently.
Heat a tava or frying pan and grease it.
Place the sabudana vada hot tava and spoon around 1-1.5 tsp of Oil per vada. You may need more or less oil depending on your liking and the tava you have used. I used a non stick tava.
Flip them when they brown on one side.
Remove from heat once both the sides are browned.
This can be served with chutney or ketchup.


How to make vegan sabudana vada sabakki vada recipe at www.oneteaspoonoflife.com
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Maavina Hannu Seekarne or Aamras

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aamras alphonso mango pudding dessert


The best thing about summer??? MANGOES. My sweet dreams are made of eating a ripe juicy mango dripping juice all over my hands. I never saw any other reason for the month of May to appear on the Calendar. I mean, May is the HOTTEST month of the year. In school, it marked the end of one month of summer vacations. The only saving grace for the month of May was the mangoes it brought with it.

Every Indian household I know uses mangoes to make either their favorite milkshake, or lassi, or dessert or pickle. There are so many dishes that you can make with Mangoes - both raw and ripe. I've made a few in the past:

Mavinkayee Chitranna or Mango Rice - Flavored rice made with grated raw mangoes and leftover rice.

Hagalkai Mavinkayee Gojju or Bittergourd & Raw Mango Curry - Bitter sweet sour and spicy curry made with bitter gourd and raw mangoes

Sweet and Sour Mango Curry or Saasav or Pashingiri Mango curry made with ripe mangoes and fresh coconut famous along the Konkan coast of India.

Aam Panna or Sweet and Spicy Raw Mango Cooler - A sweet and spicy beverage made using raw mangoes

Mango Cheesecake - Cheesecake made using fresh mangoes, paneer and agar agar.

Raw Mango Gojju - South Indian raw mango curry and coconut curry

Corn and Raw Mango Salsa - A Simple Salsa made with boiled sweet corn and raw mango.


aamras alphonso mango pudding dessert

Don't you just want to grab that bowl of luscious Seekarne and eat it right now?

Maavina hannu Seekane or Aamras is probably the easiest delicacy you can make with Mangoes. All you need are ripe fresh JUICY mangoes. India is the birthplace of Mango and every state has it's own favorite. Alphonso, Kesar, Dasheri, Badami, Mankurad (Being a Goan, I had to list this one), Raspuri etc.There are so many more varieties, I don't even know all the names. 

aamras alphonso mango pudding dessert

Maavinahannu Seekarne or Aamras was my Mom's favorite Mango dish, she made it every summer, without fail. I made this today as a dedication to her. 

Maavinahannu Seekarne can be made in two ways, either by finely chopping the mangoes, like my mom made it or squeezing the mango to get a fine puree, the way my grandmother made it. The only difference in the 2 methods, is the way the mango pulp is treated - chopped or pureed. It is typically flavored with cardamom and almost always has a little milk added to it.


Traditionally, the Maharastrians eat their aamras with deep fried puris and here in Karnataka, it is eaten with chapati - the pan fried wholewheat flatbread. But you can eat it just like that as a dessert. Seekarne tastes best chilled for an hour or two in the fridge. But you can eat it at room temperature as well.


Maavina Hannu Seekarne or Aamras


aamras alphonso mango pudding dessert
Maavina Hannu Seekarne or Aamras is a simple traditional dessert made with mango pulp and milk and flavored with cardamom.

Recipe Type:  Dessert/ Drink
Cuisine:         Indian
Prep Time:     15 minutes
Yield:             2-3 bowls

Ingredients:


2 ripe Mangoes
1/2 cup of Milk
1 tsp Cardamom Powder
1-2 tsp Jaggery Powder or Sugar

Method:


Peel the mangoes and chop the mango cheeks finely. Alternatively, instead of chopping it, you can just puree the mango.
Add cardamom powder and milk. Mix well.
Taste and check if you want it sweeter, then add jaggery or sugar.

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10 minute Plantain Chips | Balekayee Podi | Kelyachi Kapa

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Balekayi balekayee podi kelyachi kapa raw banana fry vegan snacks indian goan maharashtrian

Crisp on the outside, soft on the inside. Coated with fine semolina and coloured yellow by Turmeric. A dash of heat and seasoning. Sounds fancy doesn't it? 
I'm only describing these awesomely EASY to make 10 minute quick Plantain Chips. Yup! that's all it takes to make them. 10 minutes. And did I mention, they are pan fried? YES! They are NOT deep fried. That just made them healthy, did it not? Healthy chips - that's the way we roll....

And the ingredients are even lesser in number than the time- Just 6. And that includes salt and oil. Now isn't that economical.

Balekayi balekayee podi kelyachi kapa raw banana fry vegan snacks indian goan maharashtrian

This recipe comes from Goa - the tiny state on the west coast of India is extremely popular for its heavenly beaches and with the beach, comes the amazing seafood (or so I've heard). I'm a vegetarian, so I haven't sampled any of this amazing seafood, but I believe my friends when they say it. On certain days, even the most hard core non vegetarian craves Vegetarian food. On those days, comes out the fish fry substitute - Plantain chips. Sometimes it is made with Potato or Brinjals too. For us vegetarians, this is just daily food.

These chips are a very common side dish / accompaniment to a rice and dal meal. It goes amazingly well with the starchy soft white rice and the mild yellow dal. These chips just add a bit of texture to the meal. They are crisp, they are soft, they are yellow and they are just slightly hot.

Some days I don't even make the rice and dal, I just have them as a snack in the evenings. 

I ate it differently this time. I had my last week's Olive Hummus in the fridge and I baked a few whole wheat pita breads, and instead of stuffing my Pita Pockets with falafels, I stuffed it with my Plantain chips. Soooo QUICK  to make. Did I mention they hardly take 10 minutes? So what are you waiting for? Get set go...

Balekayi balekayee podi kelyachi kapa raw banana fry vegan snacks indian goan maharashtrian



10 minute Plantain Chips | Balekayee Podi | Kelyachi Kapa


Quick and easy pan fried semolina coated plantain chips. A famous accompaniment to rice and dal in Goa

Balekayi balekayee podi kelyachi kapa raw banana fry vegan snacks indian goan maharashtrianRecipe Type:  Snacks
Cuisine:          Indian / Goan
Prep Time:     10 minutes
Cook time:     10 minutes
Yield:              20-25

Ingredients:


1 Raw Banana / Plantains
1 tsp of Turmeric Powder
1 tsp of Red Chilli Powder
1/2 cup of fine Semolina / Chiroti Rava
Oil to fry
Salt to taste

Method:


Peel the raw banana and slice into discs. I usually keep them at least 3-4mm in thickness.
Toss the slices with turmeric powder, red chilli powder and salt.
Heat up a griddle or a flat bottomed frying pan.
Dip the slices one by one in the fine semolina and place on the hot griddle.
Spoon over oil so that each one is coated in oil.
Once the first side browns a little, flip them and cook until done.
Insert a knife to check if done, if the knife goes in smoothly and there is no resistance, the chips are done.
Serve hot.
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Vegetable Cutlets with Coriander Mint Chutney

Yum
how to make vegetable cutlets recipe, aloo tikki recipe, vegan cutlet recipe, beetroot cutlet recipe at www.oneteaspoonoflife.com

I’m free I’m free… from those hectic schedules to those late night calls. I’m finally free, for a short while, but I know to appreciate the smaller things in life.

So what did I do? Well, I actually went to the mall on a weekday evening. Really!! With no laptop to burden me, I happily went to the happiness sale at Bangalore Central. And then I went to my sister’s house and had her cook me dinner. I know, could I get any lazier? I like laziness :D. And then I actually started reading my library book. Oh my dear books have been neglected this entire time. I issued booked, renewed them and then returned them. But finally, I’ve started on “Gone Girl” and am liking it till now. I even went out and watched Minions. Acche din (Good days).

how to make vegetable cutlets recipe, aloo tikki recipe, vegan cutlet recipe, beetroot cutlet recipe at www.oneteaspoonoflife.com


I’ve been trying to cram all the good things in these 2-3 weeks I’ll have before the next project and the next grind starts. So Saturday night, I made my childhood favorite – Vegetable Cutlets, to celebrate. It is still my favorite, but I don’t like what I get in Bangalore. I miss my Goan cutlets with little pieces of red beetroot in them. That’s something special to Goa I think, beetroot is added to cutlets and samosa’s there, and believe me, it just makes them extra special. Tasty, yummmm. 

Veg potato vegan snacks Cutlet patty fritter Coriander cilantro kothmir Mint pudina hari green Chutney


Cutlets are so easy to make. All you need are mashed vegetables and desire to make something of them. For most non vegetarian cutlets, egg is used as a binding agent to bind the breadcrumbs, but this is a Vegetarian blog, so not eggs here mister. Just use a mixture of milk and flour and dip the cutlets in that before dipping it into semolina or bread crumbs. You can use bread crumbs, but cutlets always have semolina or rava coating on them. If you skip this, the rava coating just disintegrates once it is in the pan and you are left with a shapeless cutlet and oil full of rava. I am speaking from experience here.

Veg potato vegan snacks Cutlet patty fritter Coriander cilantro kothmir Mint pudina hari green Chutney

how to make vegetable cutlets recipe, aloo tikki recipe, vegan cutlet recipe, beetroot cutlet recipe at www.oneteaspoonoflife.com


I decided to go an extra step and I made this nice green chutney to go along with the cutlet. It tastes just as delicious with ketchup or just like that. But then, I am a chutney girl. Always been one. So I made this chutney, bought some Pao, stuffed some sliced onions and tomatoes and made my local burger. Skip all this and enjoy it just as it is, or go full gourmet and add sliced avocado, cheese or anything else you fancy. It  is all upto you and your family’s taste buds.

Veg potato vegan snacks Cutlet patty fritter Coriander cilantro kothmir Mint pudina hari green Chutney


Vegetable Cutlets with Coriander Mint Chutney


Shallow fried cutlets made with potato and mix vegetables, served with a coriander and mint chutney.

Recipe Type:  Snacks
Cuisine:          Indian
Prep Time:     30 minutes
Cook time:     30 minutes
Yield:              7-8 Cutlets

Ingredients:


For the cutlet:


Veg potato vegan snacks Cutlet patty fritter Coriander cilantro kothmir Mint pudina hari green Chutney
3 - 4 medium sized Potatoes
1 small Carrot
2 Tbsp Green Peas
7-8 Green Beans
1/2 Beetroot
1/2 tsp Red chilli powder
1/2 tsp Turmeric powder
A pinch Garam masala 
1 Tbsp Flour / Maida 
3 Tbsp Milk 
3-4 Tbsp Fine semolina / Chiroti rava
4-5 Tbsp Oil
Salt

For the chutney:


0.5 cup Fresh coriander leaves 
0.5 cup Fresh mint leaves 
1 Green chilli 
1 clove Garlic
Salt
Water

Method:


To make the Cutlet:


Boil the potato until done. Peel and mash them.
Chop carrot, beans and beetroot finely. Boil them along with the peas until done.
Drain and add the vegetables to the potato.
Add all the spices and salt to the potato and mix well.
Shape into cutlets. You can be creative and make fancy shapes.
Mix the flour and milk until there are no lumps.
Heat oil in a pan.
Dip the cutlet in the flour-milk mixture and dip in semolina and place in the pan.
Cook on each side for around 2 mins each.
Serve hot with Ketchup or Chutney

To make the Coriander Mint Chutney:


Grind everything in the mixer/blender with 1 tbsp of water
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Sweet & Sour Mango Curry | Saasav | Pashingiri

Yum
Summer is almost over and the love of my summers is going to go out from markets soon. Until then we are going to honour the king of fruits - Mango. For us, in the tropics, summer isn't all about the Sun, we see the Sun all year round. But summer brings with it the delicious juicy selection of seasonal fruits like the mango, jackfruit, guavas and melons. But for us Indians, the Mango rules the heart.


Lalbagh in Bangalore has been hosting the annual Mango festival from 27th May. It is scheduled to be around for a month. So if you have not yet made the trip, you should. They have a wide variety at very competitive prices. We went there 2 weeks ago and bought several kilograms of Alphonso, Kalapad and the tiny Sugar Baby or Sakre Gutti. 




I bought the Sugar Baby mangoes only to make this sweet and sour ripe mango curry. You heard it right, ripe mango not raw. I've eaten it before, but never made it myself. So the recipe is new to me too. I called up several people and collected 5 different recipes, before I decided to make this one given to me by my very close friend Anju from Goa.



It is a delectable curry made with coconut, mangoes, and mustard. Tastes best with rice, but can be enjoyed with bread as well.

The following recipe serves 3.

Sweet and Sour Mango Curry | Saasav | Pashingiri



Mango curry made with ripe mangoes and fresh coconut.

Recipe Type:  Main Course
Cuisine:          South Indian/ Mangalorean/ Goan
Prep Time:     10 minutes
Cook time:     30 minutes
Yield:              3 Servings

Ingredients:

8-10 Ripe Mangoes (Use any small mango you can find)
1 cup Desiccated Coconut
1 tsp Mustard seeds
2-3  Dry red chillies (As per your taste)
2-3 Tbsp Jaggery (This can be replaced with Sugar)
A marble sized ball Tamarind (Optional)
5-6 Curry leaves (Optional)
1/2 tsp Turmeric powder / Haldi
A pinch Asafoetida / Hing
2 tsp Oil
Salt
Water

Method:

Wash and peel the mangoes and keep aside
Soak the tamarind in half a cup of water and keep aside
Dry roast 1/2 tsp of the mustard seeds in a pan on low heat for 1 min. Be careful not to burn it otherwise the curry will turn bitter. 
Heat 1 tsp of the oil in the pan, add the red chillies and fry for 30 sec or until the chillies are crisp.
Grind the coconut, roasted mustard seeds and red chillies into a coarse paste with a little water. 
Heat the remaining oil and add the remaining mustard seeds
Once they splutter, add the curry leaves and lower the heat
Add the coconut paste, turmeric and asafoetida and fry on low flame for 2-3 mins.
Slightly mash the mangoes and add to the curry
Add water to achieve the desired consistency. Add more if eating with rice and less if with bread.
Add salt and jaggery. Do not add all the jaggery at once, taste and add. If the mangoes are very sweet, you may not need much. 
Squeeze the tamarind in the water and remove the pulp. Add this sour liquid to the curry. Again, like the jaggery, do not add all the liquid at once, taste and add. If the mangoes are very sour, you may not need it.
Cook on low heat for 5 mins.
Serve warm with rice or bread.


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