Showing posts with label Potato. Show all posts
Showing posts with label Potato. Show all posts

Batata Vada Recipe | Alugadde Bonda Recipe [Video]


Batata Vada Recipe with step by step video instructions. Batata Vada or Alugadde Bonda are a popular deep fried snack from India. Spiced mashed potato is dipped in a batter of besan or chickpea flour and deep fried. Batata Vada is stuffed inside a pav bread to make the famous street food Vada Pav. Batata Vada is vegan and gluten free.

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batata vada recipe, alugadde bonda recipe, aloo chop recipe

I had batata vada almost every day for a long time until the pandemic hit. Literally every day!!

It was my usual evening snack. I had a routine - get down from my cab, buy a mix of pakodas/bondas (usually, batata vada, masala vada and may be a mirchi vada) and enjoy those with tea while watching something on YouTube. It was my "me" time. Those 15-20 minutes were what relaxed me enough to take on the evening.

Now with no access to the bonda cart and the cravings rising, I had to make them at home. And boy, am I glad to be reunited with one of my favorites. And the day I made these, it rained, it poured.

Happy Days!!

I mean everyone knows, when it rains, you are obligated to have something fried along with your hot cuppa caffeine. And this time, we enjoyed it with these delicious batata vadas.

batata vada recipe, alugadde bonda recipe, aloo chop recipe


The details...


Batata Vada, is thought to have originated in the state of Maharashtra, but is now equally popular all over the country. The Batata Vada forms the "Vada" of Mumbai's favorite street snack - the Vada Pav. If you'd like to make amazingly pillowy soft pav, you can follow our recipe for pav here.

The good thing about batata vada is that you can prep it in advance, so much in advance. And even on the day you are making it, it is very less effort. There are essentially just 5 steps

  • Boil potatoes
  • Make the stuffing
  • Make the batter
  • Dip the stuffing in the batter
  • Deep fry
You can make the stuffing and store it in the fridge until you are ready to fry. The batter is a simple matter of mixing besan (gram flour / chickpea flour) with a handful of readily available pantry spices like turmeric powder and red chilli powder and salt. A pinch of baking soda makes the coating thick. If you are not fond of the thick coating, don't add the baking soda and make the batter a little thin. 

And don't worry if you mess up the batter, it is SO easy to fix it. If the batter is too thick - add a little water to thin it down. If you added too much water in the batter, add in more flour and adjust the spices as required. If you made too much batter, you can either dip other vegetables and fry to make mixed pakodas or you can also use it to make Vegan Omelet, or Tomato Omelet.

Deep fry in hot oil so that the vadas soak up less oil.

Always serve the vadas hot. Always!!

batata vada recipe, alugadde bonda recipe, aloo chop 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 up to.

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



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Video Recipe





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Batata Vada Recipe | Alugadde Bonda Recipe


batata vada recipe, alugadde bonda recipe, aloo chop recipeBatata Vada or Alugadde Bonda are a popular deep fried snack from India. Spiced mashed potato is dipped in a batter of besan or chickpea flour and deep fried. Batata Vada is stuffed inside a pav bread to make the famous street food Vada Pav. Batata Vada is vegan and gluten free.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     15 minutes
Cook time:     20 minutes
Total time:     35 minutes
Yield:                12 to 14


Ingredients:



For the potato stuffing:


8-10 boiled Potatoes (750 gms)
2-3 Tbsp Oil
1 tsp Mustard Seeds
2 Green chillies, finely chopped
1 Tbsp crushed Ginger Garlic or Ginger Garlic Paste
1 tsp Turmeric Powder
2 Tbsp chopped Coriander leaves
0.25 tsp Asafoetida or Hing (Optional)
Curry leaves
Salt to taste

For the besan batter for coating:


1 cup Besan (Chickpea flour)
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
0.25 tsp Baking Soda
Salt to taste
0.5 to 0.75 cups of Water

Method:


1. To make the besan batter for coating, add all the ingredients except water to a large bowl. Slowly add the water while whisking with a fork or a whisk until smooth. The amount of water you add determines the thickness of the coating, so for a thick coating, add less water. For a thinner coating add more water. 
2. To make the stuffing, peel the boiled potatoes and roughly mash them. There should still be chunks in it. Don't mash it until smooth.
3. Heat oil in a kadhai and add the mustard seeds.
4. Once they splutter, add the hing (if using) and the curry leaves.
5. Then add the crushed ginger garlic or ginger-garlic paste and green chillies. Saute until fragrant.
6. Add the turmeric powder (haldi) and mix well. 
7. Add the mashed potatoes and salt and mix well until the potatoes are coated with the turmeric powder.
9. Turn off the heat and add chopped coriander leaves. Mix well and remove to a large bowl. Set aside until it is cool enough to handle.
10. Once the stuffing is cool, make balls out of it. The size can vary from that of lime to a tomato. 
11. Heat oil for deep frying in a kadhai or deep pan.
12. To check if the oil is hot, add a small piece of potato to it, if it rises immediately, the oil is hot.
13. Dip the stuffing potato ball into the besan batter and add to the oil carefully. Do not crowd the kadhai. 
14. Once the lower side is cooked and set, gently flip the vadas in the oil.
15. Fry until the vada is completely cooked. Stir the vadas occasionally to cook them evenly.
16. Once golden brown, remove the vadas to an absorbant paper.
17. Serve the batata vadas while hot with ketchup or chutney.





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Vegetable Cutlets










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Batata Kaap (Kapa) Recipe | Vangi Kaap Recipe | Potato and Brijal Rava Fry | Batatyache Fodi Recipe [Video]


Batata Kaap Recipe with step by step video instructions. Batata Kaap or Vangi Kaap are pan fried slices of potato and eggplant (brinjal) that are served as an accompaniment in a Goan vegetarian meal. This Potato Semolina Fry is vegan and suits a plant based diet. Gluten free and Jain diet option available.


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potato rava fry, potato semolina fry, batatachya kapa, vangi kaap, vangi kapa, batata phodi, vangi podi

Do you have that one dish, that really simple dish, that you love above all other dishes? That you could alone wipe out an entire plate of, or two? These potato kaap are just that for me. And I'm not partial, I can kinda do that with the brinjal kaap and so many other kaap.

These are my feel good fries. I mean they aren't the healthiest fries out there in the fry world, but they are pan fried and that has to make them at least slightly more healthy, don't you agree?

What are Potato Kaap / Kapa / Fodi / Podi ....


These are really, just delicious bits of heaven. Okay, literally they are just slices of potato and brinjal or eggplant that are tossed in salt, turmeric powder and red chilli powder, dipped in fine semolina or cream of wheat and then pan fried with sufficient oil. These fries are cooked on low to medium heat until the potato or brinjal are soft on the inside aka cooked and the semolina on the outside is crisp (not burnt).

Batata Kaap are a common side to a rice meal in Goa and Maharashtra and in some places along coastal Karnataka. In some regions, they replace the semolina with rice flour, but in Goa, it is mostly rava or semolina. Both versions taste equally good. So if you are looking for a gluten free option, use the rice flour.

Batata or Vangi Kaap are a replacement to fish fry in most Goan households on days when non vegetarian food is avoided, like Mondays. 

potato rava fry, potato semolina fry, batatachya kapa, vangi kaap, vangi kapa, batata phodi, vangi podi


Vegetables you can use


Generally, high starch veggies work best for kaap. Some of the commonly used vegetables for it:

  • Potato
  • Brinjal or Eggplant
  • Sweet Potato
  • Breadfruit
  • Raw Banana
And then there are the uncommon ones like
  • Okra
  • Yam (Requires prior parboiling)
  • Ridge gourd
  • Cauliflower
  • Bitter gourd

Blah blah blah and details....


So... there was a reason I didn't post this earlier, because I thought it was too simple for the blog. I mean there is really no recipe as such, more of guidelines. But then I made this for friends at some time and they kept asking me for the recipe. They would call me up each time they planned to make it and I would be dictating the 3-4 steps to them. I also had the same experience with a few colleagues several years ago. They tried it from my lunch box at work and couldn't get enough of it. So after years of doubting myself, I decided to go ahead and post the recipe, even if it got the least number of views. Just cause I love eating these and I can assure you, once you have eaten one, you really cannot stop eating them. It's almost the Lays ad.

To make these golden beauties, you need nice firm veggies. And you don't have to make a mixed vegetable one, you can make with just one veggie or go wild with the above list and make a mixed plate. Each vegetable is treated differently, be aware. 

You can choose to peel the potatoes or not. I personally love potatoes with their skin and hence decided to keep them on. Slice the potatoes and brinjals into round slices. They shouldn't be very thin. I like to keep the thickness around 3 to 5 millimeters (mm). I recommend using at least 1 medium potato per person. 

One more tip is regarding the oil. Don't skimp on it. Eat fewer if you want, but use enough oil to cook them. They mostly require 1-1.5 tsp per slice. 

Like all fries, they lose their crispness if stored for too long, hence, I recommend making them fresh. However, you can slice in advance and leave the potato and brinjal soaked in room temperature water until you are ready to cook them.

Serve Batata Kaap / Vangi Kaap as an appetizer or as a side with rice and solkadi or dal.

potato rava fry, potato semolina fry, batatachya kapa, vangi kaap, vangi kapa, batata phodi, vangi podi

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 up to.

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



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Batata Kaap (Kapa) Recipe | Vangi Kaap Recipe | Potato and Brijal Rava Fry | Batatyache Fodi Recipe


potato rava fry, potato semolina fry, batatachya kapa, vangi kaap, vangi kapa, batata phodi, vangi podiBatata Kaap or Vangi Kaap are pan fried slices of potato and eggplant (brinjal) that are served as an accompaniment in a Goan vegetarian meal. Potato or eggplant are sliced and then spiced with salt, turmeric powder (haldi) and red chilli powder, coated in fine rava (chiroti rava) or cream of wheat or fine semolina and then pan fried on a tava.

Recipe Type:  Side
Cuisine:            Goan
Prep Time:     10 minutes
Cook time:     20 minutes
Total time:     30 minutes
Yield:                Serves 2

Ingredients:


1 medium Potato
1 medium Brinjal (eggplant)
3 Tbsp fine Semolina (chiroti rava)
0.5 tsp Turmeric Powder (Haldi)
1 tsp Red Chilli Powder
Salt to taste
Oil to fry

Method:


1. Wash the potato and brinja thoroughly.
2. Peel the potato if desired. Else the skin can be left on.
3. Slice the potato and brinjal to slices of 3 to 5 mm thickness.
4. Add salt, turmeric powder and red chilli powder and mix well until all slices are coated.
5. Take the semolina in a plate.
6. Dip the slices into the semolina until both sides are coated with a thin layer of semolina.
7. Heat a tava and grease it.
8. Place the slices in one layer on the tava and spoon a little oil on each slice.
9. Once one side is cooked, flip the slice and spoon some more oil on it.
10. Cook until the vegetable is soft and the semolina is crispy.
11. Serve immediately as a accompaniment with Dal Rice or Solkadi Rice.





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Punjabi Dum Aloo [Video]

Punjabi Dum Aloo is rich, creamy yet vegan curry in which baby potatoes are simmered in a delicately spiced tomato-based gravy.


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Vegan glutenfree creamy north indian punjabi dum aloo baby potatoes masala gravy

Once in a while I indulge… in cooking and eating. Everyone deserves a reward for working hard all week. And a long weekend is the perfect time to indulge. Don’t you agree?

I never buy potatoes with any specific plan of using them. I just add them to any mix vegetable thing I’m cooking or when there are fussy eaters around. Coz which fussy eater does not like potatoes, right?

But when I saw these cute little baby potatoes in the supermarket, I wanted to buy them and make them shine. What better dish to cook with baby potatoes than Punjabi Dum Aloo.


Vegan glutenfree creamy north indian punjabi dum aloo baby potatoes masala gravy



Vegan glutenfree creamy north indian punjabi dum aloo baby potatoes masala gravy

There are different types of Dum Aloo all over India, there is a Kashmiri Dum Aloo, a UP Dum Aloo and a Bengali Dum Aloo as well apart from the Punjabi Dum Aloo. Each one has a different kind of gravy the baby potatoes are simmered in. 

I'm trying to find traditional recipes for the remaining Dum Aloo since I've never tried them. If you have one, contact ME! I would love to try out the other varieties and compare them.

Vegan glutenfree creamy north indian punjabi dum aloo baby potatoes masala gravy

I've tried to keep this indulgent Punjabi Dum Aloo as healthy as possible without losing out on the taste. Some of it's highlights:

  • It is VEGAN - Yesss! Vegan yet creamy is obtained by the addition of a silky smooth Cashew nut paste. Being a Goan, I love my Cashews in anything and everything, so why not in a Punjabi Dum Aloo. Bring it ON! A more traditional Punjabi Dum Aloo has added yogurt or thick cream. I skipped both and only increased the number of cashew nuts used. This gave me all the creamy texture without any dairy in it. Hurray!!
  • Potatoes are boiled, not fried - A lot of Punjabi Dum Aloo recipes call for deep frying of the potatoes. While everyone loves deep-fried potatoes, they are not so much in line with the whole eating healthy food movement. So I boiled them and then tossed them in a hot pan to get a slight char. Feel free to bake them as well. Give it your own twist. 
  • Quick-cooking - Dum Pukht is a form of cooking in which meat or vegetables are cooked over very low heat in sealed containers. This helps develop flavor. While this makes a major difference to meat (at least that's what I've heard), it barely does much for the potatoes in this case. Hence. I pressure cooked the potatoes and later simmered them for a while in the gravy. I can assure you, no flavor was lost in this process.

Vegan glutenfree creamy north indian punjabi dum aloo baby potatoes masala gravy



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 up to.


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



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Punjabi Dum Aloo | How to make Vegan Punjabi Dum Aloo Recipe


Vegan glutenfree creamy north indian punjabi dum aloo baby potatoes masala gravyPunjabi Dum Aloo is a curry made by simmering baby potatoes a delicately spiced vegan creamy tomato-based gravy. 

Recipe Type:  Main
Cuisine:            North Indian
Prep Time:     30 minutes
Cook time:     45 minutes
Yield:                Serves 3-4

Ingredients:


250 gms baby Potatoes 
0.75 cup Onion Paste
1 cup Tomato Puree
2 tsp Ginger Garlic Paste
2 Black Cardamom
1 inch Cinnamon
1 Bay Leaf
1 tsp Red Chilli Powder
0.5 tsp Garam Masala
0.5 tsp Turmeric Powder
20 Cashew Nuts
4 Tbsp Oil
2 Tbsp Kasuri Methi
2 Tbsp Coriander Leaves
Salt to taste

Water as required

Method:


1. Heat up 1 cup of water and soak the cashew nuts in it for half an hour. Drain and blend into a smooth paste.
2. Wash and scrub the baby potatoes and place them in a pressure cooker or a deep pan. If using large potatoes, then peel them and dice them into 1" sized pieces.
3. Add 1 tsp of salt and enough water to cover the potatoes. Boil until the potatoes are cooked through but not mushy.
4. Peel the baby potatoes if you want, else leave them on. Slice the potatoes into half if required.
5. Heat 2 Tbsp of oil in a pan and once it heats up, add the potatoes in it. Toss the potatoes until they are browned slightly and keep aside.
6. Heat the remaining oil in a pan and add the black cardamom, cinnamon and the bay leaf. Fry for approximately 1 minute.
7. Add the ginger garlic paste and fry on low heat until it is fragrant.
8. Add in the onion paste and cook on low heat for 8-10 minutes.
9. Add in the tomato paste and cook on low heat for 8-10 minutes or until oil separates.
10. Add in the turmeric powder, red chilli powder and garam masala. Mix well.
11. Add the cashew puree and fry for another 4-5 minutes.
12. Add in water and cashew paste. Add water as per the desired consistency.
13. Add in the potatoes and salt to taste. Mix well.
14. Simmer for 2-3 minutes.
15. Add in kasuri methi and mix well.
16. Remove from heat and add coriander leaves.
17. Serve hot with roti or rice.




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Vegan Jackfruit Burger Recipe [Video]


When Summer gives you Jackfruit, make Jackfruit Burgers. This vegan Jackfruit Burger has a shallow fried patty made with unripe jackfruit, potatoes and spices. The patty is topped with slices tomatoes, onions, lettuce and a vegan mayo.

In a hurry? Jump to Video or Jump to Recipe

vegan jackfruit burger with jackfruit patty

I've had one of those weeks, where all I want to do is curl on my bed under my comfy blanket and call it a night and sleep off the whole weekend. A wish that I know I cannot fulfill, not this weekend. A busy weekend ahead :(

But I plan to have the next best thing going, a burger. A good burger to me is like that comfy blanket, it is comfort food when I am stressed out. What makes a good burger for you? For me, it is a delicious patty, preferably not too greasy, a bunch of veggies, a good bun (always!) and no ketchup. Yes, no ketchup. I am one of those ketchup haters of the world. I never understood ketchup, and I doubt I ever will. And this Jackfruit Burger is that and more!

I was super tempted to make a Jackfruit burger, because of 2 reasons - one, because it is Summer and Summer is definitely peak jackfruit season and you should always take full advantage of seasonal produce. And two, cause, ever since a cafe opened up near the house that sells Jackfruit Burger, I've wanted to have it! Those were reasons enough for me to attempt one last week, and may I say we were all very very impressed with this beauty. 

vegan jackfruit burger with jackfruit patty

The internet says the Jackfruit burger is very popular. Most of the recipes out there are for bbq pulled jackfruit style sandwiches, something I wasn't game for. So I made what I am comfortable with and what I love eating - a jackfruit patty. Making the patty is super easy and it only requires a few ingredients. The patty is made with shredded boiled jackfruit, boiled potatoes and spices. I totally Indianized the burger with Garam Masala, because that is what we Indians do. We add our spicy touch to any cuisine and make it our own. Then I formed the patties and shallow fried it. Can I say (without bragging), that it was yum.

YUM.

The burger buns were homemade, and for the first time ever they ended up with that pretty brown color and they were soft, like burger buns are meant to be. I followed N'Oven's recipe to make the burger buns, I just eliminated the milk powder and it worked fine. I like Mayo in my burgers, so I used some vegan mayo. Use any sauce of your choice - mustard, sriracha, guac or even ketchup. Only after that, I may never speak to you again. Just kidding!

Have a burger filled weekend.

vegan jackfruit burger with jackfruit patty

vegan jackfruit burger with jackfruit patty


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 up to.


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



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



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Jackfruit Burger Recipe


vegan jackfruit burger with jackfruit pattyJackfruit burger is sandwich made with a patty made of unripe jackfruit, potatoes and spices. Topped with sliced tomatoes, onions, lettuce and a sauce of your choice. This burger is Vegan.

Recipe Type:  Sandwich
Cuisine:            International
Prep Time:     45 minutes
Cook time:     15 minutes
Total time:     60 minutes
Yield:                Makes 5 burgers


Ingredients:


200 gms unripe Jackfruit, cut into cubes
1.5 cups Potato, boiled and mashed
1 Onion, finely chopped
1 Tbsp Garlic, finely chopped
1 Green Chilli, finely chopped
0.5 tsp Turmeric Powder
0.5 tsp Garam Masala
0.5 tsp Red Chilli Powder
Handful of Coriander leaves
Salt to taste
Oil as required
5 Burger Buns
0.5 cup Vegan Mayonnaise 
Sliced tomatoes
Sliced Onions
Lettuce leaves
Water as required

Method:


1. Pressure cook the jackfruit with water and 0.5 tsp of salt until completely cooked. Drain and leave aside to cool.
2. After the jackfruit cools slightly, with the help of 2 forks, shred the jackfruit.
3. Add in the chopped onion, chopped garlic, mashed potatoes, chopped green chilli, turmeric powder, garam masala, red chilli powder, salt and finely chopped coriander leaves and mix well until completely combined.
4. Divide the mixture into 5 and shape the patties. Refrigerate the patties for 30 minutes or freeze for 15 minutes.
5. Heat oil in a shallow pan. Place the patties and cook on medium heat.
6. Flip the burgers when one side is browned. Cook until both sides are browned and the patties are cooked.
7. To assemble the Jackfruit Burger, slice the burger buns horizontally. Spread vegan mayo or a sauce of your choice on the lower half of the bun. Place the patty, sliced tomatoes, sliced onions and lettuce and cover with the other half of the burger bun.
8. Serve hot with fries.


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Dalma Recipe | How to make Dalma | Oriya Dalma Recipe [Video]


Dalma is a popular mix vegetable dal based curry from the region of Odisha in India. A variety of vegetables are simmered along with dal to give a delicious curry that is usually served with steamed white rice.

In a hurry? Jump to Video or Jump to Recipe

Oriya dalma with mix vegetables


Caution, this is not a Summer Recipe. But I still love it and can eat it anytime. 

The curiosity all started with a restaurant in Bangalore named Dalma. I would cross it and wonder what the name means. I had no clue it actually referred to this very popular classic Odia or Oriya dish. And then we met, me and Dalma, the curry, not the restaurant. The restaurant is still a mystery, never stepped in there.

Dalma was introduced to me by my neighbor who had an Oriya cook. He was fond of cooking his traditional cuisine once in a while and I loved it the first time I ate it. Unfortunately, I never took the recipe from him, but my neighbor who watched over him at times, gave this recipe to me. I have read online that there are different recipes of Dalma, some use coconut, some use onions, some use neither. I believe each region has adapted the dish to what is available locally. The coastal belt uses coconut while the interior regions do not. 

The Odia folks love Dalma so much that it is also served as a part of Chappan Bhog in Puri's Jagannath Temple.



Oriya dalma with mix vegetables

Oriya dalma with mix vegetables

Dalma is a very simple mix vegetable curry that is also very healthy. The dal is full of veggies and barely has any oil. The only oil used is that in tempering. Dalma is a hearty and wholesome curry that is usually served with Rice or Roti. If you plan to serve it with roti, add less water to keep the curry thick. Each variation of the recipe may use different vegetables, use what you can get your hands on. Vegetables that need time to cook are added in the beginning and once they are partially cooked, the faster cooking vegetables are added. The Oriya cook used to cook the dal in the same pan and while the dal was still cooking, he added in the veggies. I just sped up the process by using already cooked dal. Some folks may also use Chana Dal instead of Toor Dal or a mix of both. 

Wishing you a warm and comforting weekend with Dalma!

Oriya dalma with mix vegetables


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! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



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Dalma Recipe | How to make Dalma | Oriya Dalma Recipe


Oriya dalma with mix vegetablesDalma is a popular mix vegetable dal based curry from the region of Odisha in India. A variety of vegetables are simmered along with dal to give a delicious curry that is usually served with steamed white rice.

Recipe Type:  Curry
Cuisine:            Indian
Prep Time:     15 minutes
Cook time:     45 minutes
Total time:     60 minutes
Yield:                Serves 3-4

Ingredients:


3 cups cooked Toor Dal (Pigeon Pea Lentils)
1 Drumstick, peeled and chopped
1 Raw Banana, peeled and diced
1 big Potato, peeled and diced
10-12 Beans, diced
0.5 cup diced Pumpkin
2 Brinjals, diced
1 Tomato, roughly chopped
1 Onion, sliced
2 Tbsp Mustard Oil
1 Tbsp Panch Phoran (whole spice mix)
1 Bayleaf
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Cumin Powder
1 Tbsp chopped Coriander Leaves
Salt to taste
2-3 cups Water
Salt to taste

Method:


1. Add cooked toor dal (lentils) to a deep pan or kadhai. Add water as required and 1 tsp turmeric powder. Mix well.
2. Add in the drumsticks, raw banana, pumpkin, potato and beans.
3. Add salt to taste. Cover and cook until the vegetables are half cooked.
4. Add in the brinjal and cover and cook until the vegetables are almost cooked.
5. Add in the chopped tomato and cook until all the vegetables are cooked.
6. Adjust seasoning if required. Remove from heat and keep aside.
7. To make the tempering, heat mustard oil in a pan and add the panch phoran spice mix.
8. Once the spices splutter, add in the bay leaf and sliced onions.
9. Fry until the onions are translucent.
10. Add in red chilli powder and the cumin powder and saute for 1 minute.
11. Add the Dalma to the tempering and simmer for 5-6 minutes.
12. Add water if required.
13. Garnish with the chopped coriander leaves.
14. Serve hot with rice or roti.

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


Masala Pav is a popular street food in which Pav bread is sauteed along with a spicy masala made of tomatoes, potatoes and capsicum. This recipe can be made vegan by skipping adding butter or using vegan butter instead.

In a hurry? Jump to Video or Jump to Recipe

Masala Pav, Indian street food

So... I had this whole post ready to be published last night, and I forgot! Oops.

Yeah, I can be such a dumbo sometimes. I have no clue how I forgot something this basic. Anyhow, now I'm here and so excited to share one of my favorite recipes.

Masala Pav is another one of those popular street foods. Frankly, I'm yet to come around to a street food that isn't popular. I love that it has so much flavor and it is usually so colorful. And it is our local fast food. Over the years, I have posted so many of my favorites like Pani Puri, Masala Puri, Chana Chaat, Tomato Puri, Pav BhajiTava Pulao and just as of last week, I posted the recipe for Mumbai Masala Toast. I've also posted my version of a few dishes like this Sweet Potato Chaat and the Dahi Bread Chaat.

What is your favorite street food? And what do you like about it?

Masala Pav, Indian street food


So, lets get back to today's recipe - Masala Pav. If you are from Mumbai, you may be wondering why my Masala Pav looks like this. I'll clarify. This is the version you get in Bangalore, and it is the only one I've ever eaten and loved. So don't leave just yet, try this one and you may just love it as much as I do.

Masala Pav, first requires you to make a masala that is made from onions, tomatoes, capsicum (bell pepper) and potatoes. You can skip the potatoes if you want, but nothing could ever make me skip them. Allow all the veggies to cook down and mash them coarsely. The masala is spiced with a Pav Bhaji Masala Powder. Once the masala is cooked, shredded or diced pav is added and mixed well. Top with finely chopped onions, coriander leaves and Sev before serving.

If you don't have Pav bread easily available, you can make this with any loaf bread you have or with buns. I have added butter towards the end, you can also use only butter instead of oil. To keep this recipe vegan, just skip adding the butter.

Masala Pav makes for a good evening snack. Especially, when the evenings are cold and rainy. So what are you waiting for? Go ahead, enjoy!

Happy Weekend folks!

Masala Pav, Indian street food


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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Video Recipe





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Masala Pav Recipe


Masala Pav, Indian street foodMasala Pav is a popular street food in India. Pav bread is sauteed along with a spicy masala made from onion, tomatoes, potatoes and capsicum. This recipe can be made vegan by replacing the butter with vegan butter or not adding butter at all. 

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     10 minutes
Cook time:     20 minutes
Total time:     30 minutes
Yield:                Serves 4

Ingredients:


6 Pav
2 medium sized Onions, finely chopped
3 medium sized Tomatoes, finely chopped
2 medium sized Potatoes, boiled and peeled
1 green Capsicum, finely chopped
2 Tbsp Oil
1 tsp Ginger Garlic Paste
2 Tbsp Pav Bhaji Masala
1 tsp Red Chilli Powder (Optional)
Salt to taste
0.5 cup Water
2 Tbsp Butter (Optional)

To Assemble:


0.5 cup Sev
Finely chopped Onion
Finely chopped Coriander Leaves

Method:


1. Heat oil in a pan and add ginger garlic paste. Saute until fragrant.
2. Add in the finely chopped onions and saute until translucent.
3. Add the finely chopped tomatoes.
4. Add salt to taste and the pav bhaji masala. If you plan to add the red chilli powder, add it now. Mix well and cook until the tomatoes are soft.
5. Add chopped capsicum and boiled potatoes.
6. Mash the capsicum and potatoes until roughly combined with the tomato masala.
7. Add water and allow to cook on low heat for 5-6 minutes.
8. Dice the pav into bite sized pieces and add to the pan. Mix well until combined.
9. Add salt if required.
10. Add in the butter if using it. Skip this step to make the masala pav vegan.
11. To serve, top the masala pav with finely chopped onions, coriander leaves and sev.




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