Showing posts with label Maharastrian. Show all posts
Showing posts with label Maharastrian. 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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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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Kothimbir Vadi | Pan Fried Coriander and Chickpea Cake

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Kothimbir Vadi Coriander Chickpea Cake cilantro garbanzo steamed baked savory maharastrian vada wada pancake vegan

A lot of my food cravings are thanks to the magazines I read. Recently, in one of them, there was this delicious looking Kothimbir Vadi or Coriander Vada photo. It had the traditional recipe following the photo where the vadas are deep fried after being steamed. I love deep fried vadas but they are a big bane to my weight loss program, so I try to modify the recipe to make it healthier.

Kothimbir Vadi Coriander Chickpea Cake cilantro garbanzo steamed baked savory maharastrian vada wada pancake vegan

Recently, I had made the Gujrati Handvo which is a pan fried thick cake, very similar to the recipe in this post. Bells went off in my head! I could try the same with this kothimbir vadi. And to my delight, it turned out very well. Everyone loved it at home and they went missing in minutes.

It tastes the best with some coriander and mint chutney, but goes equally well with tomato ketchup. It is a very good option for a packed lunch as it carries well in boxes. It is versatile, you can have it for breakfast or as a tea time snack.

Step by Step recipe:

Kothimbir Vadi Coriander Chickpea Cake cilantro garbanzo steamed baked savory maharastrian vada wada pancake veganKothimbir Vadi Coriander Chickpea Cake cilantro garbanzo steamed baked savory maharastrian vada wada pancake veganKothimbir Vadi Coriander Chickpea Cake cilantro garbanzo steamed baked savory maharastrian vada wada pancake vegan

1) Blend the ginger, garlic,green chillies and half the coriander leaves into a paste along with a little water.
2) Add it to the chickpea flour along with the semolina, yogurt, coriander leaves, turmeric powder, salt and baking soda.
3) Add a little water to loosen the batter, I added around 1/4 cup.
4) Mix well and keep aside for 10-15

Kothimbir Vadi Coriander Chickpea Cake cilantro garbanzo steamed baked savory maharastrian vada wada pancake veganKothimbir Vadi Coriander Chickpea Cake cilantro garbanzo steamed baked savory maharastrian vada wada pancake vegan

5) Heat a small non stick pan or a kadhai.
6) Add around 2 tsp of oil to it.
7) Once the oil is hot, add the half the mustard seeds.
8) Once they splutter, add half the sesame seeds, half the carom seeds, half the asafoetida and half the curry leaves.

Kothimbir Vadi Coriander Chickpea Cake cilantro garbanzo steamed baked savory maharastrian vada wada pancake veganKothimbir Vadi Coriander Chickpea Cake cilantro garbanzo steamed baked savory maharastrian vada wada pancake vegan

9) Now pour in half the batter.
10) Cover and cook on low heat for around 10-12 mins.

Kothimbir Vadi Coriander Chickpea Cake cilantro garbanzo steamed baked savory maharastrian vada wada pancake vegan

11) Now with the help of 2 spatulas, carefully flip the thick pancake.

Kothimbir Vadi Coriander Chickpea Cake cilantro garbanzo steamed baked savory maharastrian vada wada pancake vegan

12) Allow it to cook until the second side browns.

Kothimbir Vadi Coriander Chickpea Cake cilantro garbanzo steamed baked savory maharastrian vada wada pancake vegan

13) Remove from heat and cut into pieces. Serve hot with chutney or ketchup.




Kothimbir Vadi Coriander Chickpea Cake cilantro garbanzo steamed baked savory maharastrian vada wada pancake vegan

Kothimbir Vadi


Pan Fried Coriander and Chickpea Cake.

Recipe Type:  Snacks
Cuisine:          Indian
Prep Time:     30 minutes
Cook time:     45 minutes
Yield:              6-8 servings

Ingredients:


2 cups Besan / Chickpea Flour
1/2 cup Fine Semolina / Chiroti Rava
1/2 cup Yogurt / Curd
1 cup chopped Coriander Leaves
3-4 cloves of Garlic
1" piece of Ginger
2-3 Green Chillies
1/2 tsp of Baking Soda
1 tsp of Carom seeds / Ajwain
2 tsp of Sesame seeds / Til
1 tsp of Mustard seeds
1/2 tsp of Asafoetida/ Hing
1 tsp of Turmeric Powder
2 sprigs of Curry Leaves
4-5 tsp of Oil
Salt to taste
Water

Method:


Blend the ginger, garlic,green chillies and half the coriander leaves into a paste along with a little water.
Add it to the chickpea flour along with the semolina, yogurt, coriander leaves, turmeric powder, salt and baking soda.
Add a little water to loosen the batter, I added around 1/4 cup.
Mix well and keep aside for 10-15 mins.
Heat a small non stick pan or a kadhai.
Add around 2 tsp of oil to it.
Once the oil is hot, add the half the mustard seeds.
Once they splutter, add half the sesame seeds, half the carom seeds, half the asafoetida and half the curry leaves.
Now pour in half the batter.
Cover and cook on low heat for around 10-12 mins.
Now with the help of 2 spatulas, carefully flip the thick pancake.
Allow it to cook until the second side browns.
Remove from heat and cut into pieces.
Serve hot with chutney or ketchup.


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Shankarpali / Shankarpole / Shakarpara (Video Recipe)

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How to make shakkarpara recipe, shankarpole recipe at www.oneteaspoonoflife.com

Aren't road trips so much fun??? :D

Not knowing where you may end up, what you may end up eating is so thrilling.

We, hubby dearest and I, have more differences than similarities, but in this one matter we are made for each other. Come long weekend, and off we go. No clue of the destination, only the direction. No planning, no hotel booked, no real map in hand and no real food to eat. All we have is a hurriedly packed bag of clothes, my trusted camera, bottles of water and of course, my iPod and we are all set.

How to make shakkarpara recipe, shankarpole recipe at www.oneteaspoonoflife.com


We've done instant trips to Ooty, Wayanad and our latest was to Belur. We had a long long weekend last week. I miss it already, We started on the most peaceful day of the year - Oct 2nd, with our basic necessities dumped in the car. When we started out we weren't sure if we were planning to go north or west. Finally thought of west and I'd never seen ShravanBelgola, so that became Destination number 1, With some Kunigal Tatte idlis in our tummies, we scaled the hill to see the Bahubali statue. 

Halebeedu became destination number 2. The beautiful architecture of that temple puts to shame even the best architects today I think. The workmanship is awesome. If you haven't seen it, it's time to visit. Belur was our next destination. Similar to Halebeedu, the architecture is simply amazing. The only sad thing was by the time we reached Belur, night had fallen, so we could not really spend a lot of time there.

Bangalore was 5 hours away, it was 7pm, crazy as we are, we decided we should go ahead instead of returning, So off we went to Karkala, hubby dearest's hometown and spent our extremely looong weekend there.

How to make shakkarpara recipe, shankarpole recipe at www.oneteaspoonoflife.com

Back to my recipe now, Monday was a holiday for me. Alone on a holiday gets boring sometimes, So what better to occupy myself than cook, right? I've been wanting to make Shankapali for a long time now. This is a traditional Maharastrian fried sweet made especially during the festival of lights - Diwali. 

I'd gotten multiple recipes from my mom, mom in law, sister, her mom in law etc. I think you get the picture. I finally mixed them up and made my own recipe that turned out pretty great. Really! And I could not believe it is so easy to make. Only tricky thing is the temperature of the oil, Once you get that correct, you needn't worry about anything, 

The below recipe makes 150-200. Don't worry, they are sooo yummy, they won't last too long. They stay fresh for weeks in stored in air tight container.


How to make shakkarpara recipe, shankarpole recipe at www.oneteaspoonoflife.com



Video Recipe



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. 

If you like this recipe, do not forget to share it with your friends and family! 

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If you liked this, you may also like:

  • Modak - Steamed dumplings stuffed with coconut and jaggery.
  • Khova Peda - Peda (fudge) made with milk from scratch.
  • Coconut Laddoo - Easy to make laddoos with only 4 ingredients.



Shankarpali / Shankarpole / Shakarpara



How to make shakkarpara recipe, shankarpole recipe at www.oneteaspoonoflife.comLight and crisp bite sized sweet snacks 

Recipe Type:  Dessert / Snacks
Cuisine:          Indian
Prep Time:     60 minutes (Includes resting of dough)
Cook time:     60 minutes
Yield:              250-300

Ingredients:


6-7 cups Maida / All purpose flour
3/4 cup Chiroti rava / Fine semolina
1 cup Milk
1 cup Ghee / Clarified butter
2.5-3 cups Powdered Sugar
1 tsp Salt
Oil for deep frying

Method:


Mix the milk and ghee and microwave on high for 30 seconds until the ghee melts. You can do this on stove too, just don't heat it too long or the mix may curdle. If the ghee is already liquid, skip this step.
Add the sugar to this mix and stir until it dissolves.
Add salt, semolina and the flour by the spoonfuls. Stir to remove lumps.
Once all the flour is added, knead the dough using your hands for 2-3 mins until it is one shiny mass.
If after kneading the dough, you feel it isn't sweet enough, then take a little milk and dissolve the required amount of sugar in it.Add this to the dough and knead well. Add a little more flour if needed.
Cover and allow it to rest for at least half hour.
Divide the dough into smaller balls and roll them out to approximately 3-5 mm thickness
Cut into diamond shape with each side of appx 1.5-2cm. You can use the crimped cutter, pizza cutter or a knife. Don't worry if the shape or size is not consistent. It does not change the taste.
Heat oil in a thick bottomed kadhai.
The oil should not be too hot or too cold. I test fried a couple to get the temperature right. Between Low to Medium heat works well. If the oil is too hot, the shankarpali will turn brown but will not be cooked, too low will make them oily.
Remove them when they turn golden brown and crisp.




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Aam Panna | Sweet and Spicy Raw Mango Cooler

Yum
During these hot summer months in Bangalore, I catch myself day dreaming about summers in Goa. Summer vacations, back then was our right, now just a dream. Off to play by 9am and back home only by 8.30pm managing to squeeze in a lunch only cause my friend was called in for lunch and I would be alone in the sun. It was bliss! Hot & sweaty, all tanned up, we would play everything from lagori to chor police. When the heat got to us, we would take juice breaks. Rasna was an all time favorite among kids back then. Come summer, and all the moms would make a bottle of Rasna and keep it in the fridge for these breaks of ours. It was in times like these, my best friend N introduced me to a more natural homemade drink - Aam Panna. I loved it so much, that she had to bring me some every summer when her mom made it.


Aam Panna is a raw mango cooler. So easy to make and oh so tasty. These days we catch it staring at us from the pages of restaurant menus, but that bright green concoction tastes nothing like the real thing. Firstly, the real thing isn't even bright green :) The recipe I have below is N's mom's. The extra additions I have made to it are all the optional ingredients. You can make it without all the optional ingredients and it will still taste equally good.




Aam Panna | Sweet and Spicy Raw Mango Cooler


Aam PannaA sweet and spicy beverage made using raw mangoes

Recipe Type:  Beverage
Cuisine:          Indian / Maharastrian /Goan
Prep Time:     3 Hours (Includes soaking time)
Cook time:     10 minutes
Yield:              4-5 Glasses / 750 ml

Ingredients:

3 or 500 gms Raw Mangoes
500-750 ml Water
8-10 tsp Sugar
1 tsp Pepper powder
A pinch Salt (Optional)
1/4 tsp Black salt / Kala Namak (Optional)
1/2 tsp Cumin powder / Jeera powder (Optional)

Method:


  • Wash and peel the raw mangoes
  • Take 500ml of water in a large container
  • Grate the mangoes and add them to the water
  • Cover and leave aside for 2-3 hours
  • Drain out the water into another container. Squeeze the pulp to remove any more juice available.
  • Add sugar, pepper powder, salt, black salt and cumin powder and mix well until sugar dissolves.
  • If it is concentrated, add more water and serve it on a hot summer day.


Notes:

1) The above recipe made 750ml of diluted juice for me. If the mangoes are very sour, you can store this as a concentrate and dilute it while serving.
2) The amount of sugar, salt and spices, all depends on the sourness of the mangoes being used. I suggest starting with half the quantity of sugar/salt/spices mentioned above and adding more as required.
3) N suggested this is usually served at room temperature, however I generally serve is slightly cooler.
4) This may not be suitable if you are suffering from throat infections, it may aggravate it. There is a slightly different version you can make if you are suffering from throat troubles, boil the mangoes until then are half cooked and then peel and grate. Follow the rest of the recipe as is. This version apparently does not aggravate throat infections.
5) This stores well in the fridge for 18-20 days. However, I doubt you will ever get the chance to test this :). Mine barely lasted 3.


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Bombay Pav Bhaji

Yum
The reason I call this the Bombay Pav Bhaji is because I eat and make 2 kinds of Pav bhajis and it gets confusing about which one I'm talking about. The other one being the Goan Pav bhaji ( recipe will be posted soon). The Bombay pav bhaji is the red coloured pav bhaji most commonly eaten across India in restaurants or small chaat carts / gaadis . As a kid, eating out meant small snacks in the evenings, as restaurant culture had not yet caught on as it has today. We would go on my dad's Bajaj scooter to our favorite chaat cart/ gaadi in the market to eat Pav bhaji. With very low tolerance for spices, I was generally stuck eating just butter pav. But as I grew up, the spice tolerance also grew and I was able to enjoy this spicy red bhaji with the greasy yet amazingly tasty butter pav. I'm sure a lot of us have similar memories of the 1990s. Till date, whenever I go home, I make it a point to go to the same gaadi and eat the same pav bhaji. I don't know his secret recipe that makes it so yummy, but I do make it my way at home... The recipe that follows is the way I make it at home...









Bombay Pav Bhaji


A popular Bombay street food consisting of spicy mix vegetable mash and bread rolls/pav.

Recipe Type:  Snacks
Cuisine:          Indian
Prep Time:     30 minutes
Cook time:     30 minutes
Yield:              2-3 Servings

Ingredients:

3 medium Potato
1 cup chopped Tomato
3/4 cup chopped Onion
1/2 cup chopped Capsicum
1/4 cup chopped Carrot
1/2 cup Cauliflower (broken into small florets or chopped)
1/4 cup Green peas
3-4 cloves or 1 Tbsp paste of Garlic
1" piece or 1 Tbsp paste of Ginger
2 Tbsp Pav bhaji masala (In case you don't have this available, use Garam masala - 1/2 tsp, Coriander powder - 1 tsp, Amchur/ Dry mango powder - 1/4 tsp, Cumin powder - 1/2 tsp)
A pinch of Garam masala
2 Tbsp Butter
Red chilli powder - To taste
Salt - To taste
A handful of Coriander leaves
Lemon wedges

Method:

  • Boil and peel the potatoes
  • Boil the carrot, cauliflower, peas and capsicum.
  • Grind the ginger-garlic into a fine paste.
  • Heat 1 tbsp of butter in a kadhai or pan
  • Add the onions and fry until golden brown.
  • Add the ginger-garlic paste and fry until fragrant.
  • Add the tomatoes and fry until soft and cooked.
  • Add all the remaining vegetables and mash them.
  • Add all the spices and salt.
  • Add a little water to achieve the desired consistency
  • Boil for 5-6 mins
  • Add 1 tbsp of butter on top
  • Garnish with chopped coriander leaves
  • Serve hot with some lemon wedges, chopped onion and buttered Pav





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