Egg Pav + 2 chaat chutneys

Bombay street foods are just awesome... You can never have enough of them... my favorite being Vada Pav. The yummy potato stuffing in between the soft breads together with the tangy and spicy chutneys can never go wrong. But times are there when I feel too lazy to grab a potato, boil it, mash it, dip it and fry it. That is when I come up with other substitutes for the vada in the vada pav and that is when I made this egg pav. It was easy to make and fulfilled the craving with a twist.
I haven't posted the recipes for dates tamarind chutney and garlic coconut chutney and so the recipe follows here.

Battered and fried egg sandwiched between spicy n tangy chutneys and a dinner roll

Dates Tamarind chutney
~*What U Need*~
Dates - 10
Tamarind - 1 tbsp
Jaggery - 3/4 tbsp
Jeera powder - 1 tsp
Red Chilli Powder - 1 tsp

How I Made it:
Pressure cook dates and tamarind with very little water for 2 whistles. Grind dates to a smooth paste. Extract thick pulp from tamarind and mix with dates mixture. Take a kadai/pan add dates tamarind paste, then add jaggery and bring it to a boil. Now add red chilli powder and roasted jeera powder and give another boil till the chutney becomes thick like sauce consistency. Switch off and store it in clean container, refrigerate until use.

Garlic Coconut Chutney
~*What U Need*~
Garlic – 5 cloves
Dessicated Coconut - 1/4 cup
Chilli Powder - 1 tbsp
Coriander Powder - 1/2 tsp
Tamarind paste – 1 tsp
Olive Oil - 1/2 tsp
Salt to taste

How I Made it:
Blend everything in a blender to a coarse mixture as shown in pic. Store in air tight container. You can use this as a sidedish for idlis, dosas too.

Egg Pav
~*What U Need*~
Pav Buns - 4
Hard Boiled eggs - 2

Dates Tamarind chutney - 1 tbsp for each pav
Garlic Coconut chutney - 1 tbsp for each pav
Green chutney - 1 tbsp for each pav

For outer coating:
Gram flour - 1/4 cup
Rice flour - 1 tbsp
Chilli powder - 1/2 tsp
Salt - to taste
Oil - to deep fry

How I Made it:
Mix all the ingredients mentioned under the outer coating section. Add little water and bring it to a consistency similar to the bajjis' outer coating. U must be able to coat the eggs with this mixture. Take the eggs, cut into half, dip it into the flour mixture and deep fry it till golden brown

How I assembled the pav:
Cut the buns into halves using a serrated knife. Take care that one end is still intact with the other bun. Apply the green chutney to one side and red chutney to the other side. Place one tbsp of garlic chutney, place the egg over this as shown.

Enjoy your egg pavs for snack. Its easy and yummy.

So thats it Folks...
With Love,

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Britannia Multigrain thins - a product review and chaat variety

We love britannia products, the common favorite being its 5 grain biscuits and digestive biscuits, the huss being a fan of their classic lite crackers and I use their digestive biscuits for all my biscuit bases. So when they came up with their new product, Multigrain thins, I was we were determined to get hold of a packet and try them. We chose the tomato and herb flavor and a bite was enough to like the product totally. They were soft, crunchy and filled with flavors but we felt that there was more salt. So the next time when I got it I tried to contradict the overpowering salt content by making a simple chaat out of it.

This comes in 3 flavors - Classic Indian Spice, Herb Tomato and Lime and Mint. We preferred the Herb tomato of the lot.
Disclaimer: This is not a paid review / company recommended review. I have posted the review out of my own interest and experiences.

So coming to the chaat that I tried out of the thins.

~*What U Need*~
Britannia Multigrain thins - 1 packet
I used Herb Tomato flavor
Onion(medium) - 1/2
Tomato(medium) - 1/2
Chopped coriander leaves - 2 tbsps
Curd - 1/4 cup
Salt, Pepper, Chaat masala - to taste
Sev / Omapodi - as needed
Chaat Green chutney & Red chutney - optional

How I Made it:
Coarsely break the multigrain thins into smaller pieces. Chop the onions and tomatoes finely. Mix the curd well with some salt.
Spread the thins on a serving plate. Sprinkle onions, tomatoes and coriander leaves on top. Sprinkle some salt, pepper and chaat masala. Pour 1-2 tbsps of curd on top followed by the sev.

Serve as evening snack. You can also add some chaat green and red chutney for an increased flavor.

So thats it Folks...
With Love,

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Sweet Corn cooked in two simple ways

Occasionally I need a quick fix and healthy snack. One with no loaded calories yet something sweet. When it comes to this condition of mine, American sweet corn stands first in my list. Sweet on its own self, with no worries of your waist-line, you can indulge in as much as you wish. I like both corn on the cob and the cup corn. I made this two ways for me and Amma who is also a sweet-corn lover. The boys went for the crunchy varieties.

Roasted Corn on the cob

~*What U Need*~
American sweet corn - 2
Salt - to taste
Melted butter - to brush
Red chilli powder - to brush
Pepper powder - a pinch
Corn sticks - 2

How I made it:
Pressure cook the corn for 3 whistles. Wipe it dry using a paper towel. Mix required amount of chilli powder, pepper powder and salt. Brush melted butter on the corn. Also brush the spice mixture evenly. Insert corn sticks into the corn.
You can oven roast or grill or show it over flame to get the charred effect. This step is optional. But I love the charred taste. So never skip this step.

Serve hot.

Spicy Tangy Corn chat

~*What U Need*~
Corn kernels - 1 cup
Pepper powder - to taste
Chaat powder - a generous pinch
Amchur powder - to taste
Salt - to taste

How I Made it:
Pressure cook the corn for 2-3 whistles. Drain water. Mix with pepper powder, chaat powder and amchur powder and salt to taster.

Serve as snack.
So thats it Folks...
With Love,

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Vada Pav | The ever famous Bombay ka street food

Vada Pav - Naam tho sunaa tha(a famous SRK dialogue ;) ) magar idar nahi mila. Only very few outlets in Chennai sell this simple, yummy street food. But nothing can beat the taste of the ones that you get from a vada pav wala seated by the streets of Mumbai. My dad lived in Mumbai in his early years and he used to tell us how tasty the VP's of Mumbai were. He used to tell that it was one of the staple food of Mumbaites and workers returning home used to munch on these, thus completing their dinner. Eating 2 or 3 VP's would subside the hunger, said he.

Growing up hearing to these stories, eating a Mumbai VP had always been a dream to me. A dream which came true when I visited my new born niece and nephew 2 years back. As soon as I set foot in Mumbai airport, I called up my uncle and asked him to get a couple of them. And he did it laughingly. God, those ppl didn't understand how much I craved for these. Went home, took a shower and freshened up. All through these times, my mind was racing towards the garama garam VP's. I wanted to have them hot with a cuppa chaai.

So finally when I sat back and took a bite out of it, ohhhh god. It was similar to a LAYS ad (No one can eat just one). Yeah, the hot and extreme spiciness suppressed by the tangy and sweet chutney cleaned the palate tickling the taste buds for more. I just loved it. When I came back, I missed the VPs more, than my relatives. After I started food blogging and got to know more dishes, I wanted to try this out but controlled the hotness as Mr.A is not a great fan of spicy dishes. Even then, he wanted something mildly sweet to wash it down and I made some mango milkshake.

Recipe Source :Tarla DalalMakes - 4 wholesome vada pavs ~*What U Need*~ Pav Buns - 4 Chat Chutneys: Red chutney - 1 tbsp for each pav Green chutney - 1 tbsp for each pav For the vadas : Potatoes - 2(Medium) Cumin seeds - 1/2 tsp Chilli powder - 1/2 tsp Mustard seeds - 1/2 tsp Ginger garlic paste - 1 tsp Onion - 1(Medium) Turmeric powder - 1/2 tsp Coriander leaves - 2 tsp(chopped) Hing powder - a pinch Salt - to taste Oil - 2 tsp For Vada outer coating: Gram flour - 1/4 cup Rice flour - 1 tbsp Chilli powder - 1/2 tsp Salt - to taste Oil - to deep fry

How I Made it:

The Vadas:
Pressure cook the potatoes for 2 - 3 whistles, peel the skin and mash it well. Chop the onions finely. Heat oil in a kadai, add mustard seeds and jeera and allow it to splutter. Add onions and saute till it turns lightly browned. Add ginger garlice paste and fry till the raw smell goes off.
Add the chilli powder and saute for few mins. Then add mashed potatoes, turmeric powder and mix well. Add chopped coriander leaves and mix well. Cool the mixture and combine well with hands. Make 4 equal balls.

The Vada coating:
Mix all the ingredients mentioned under the vada outer coating section. Add little water and bring it to a consistency similar to the bajjis' outer coating. U must be able to coat the vadas uniformly with this mixture. Take the balls, flatten them a bit, dip it into the flour mixture and deep fry it till golden brown

How I assembled the vada pav:
Cut the buns into halves using a serrated knife. Take care that one end is still intact with the other bun. Apply the green chutney to one side and red chutney to the other side. Keep the prepared vadas in between as shown and enjoy your vada pavs.

Tips:
If you make the chutneys before hand, then toasting the vada and assembling the vada pav is half an hours work.
You can store the chutneys till 3-4 days in the refrigerator.
If you want the vada pav to be more flavorful, you can toast the insides of the pav in butter. This makes the dish more rich and tasty. This is a suggestion from my huss which I think will surely work. Gonna try this next time.

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Dahi Peanut Sundal / Chat and a Lovely award

I have been given another award and it makes my blog look lovely... Yeah... you are right... I got another "One lovely blog award" from two other lovely fellow bloggers. Fajeeda of Faji's Hot Pot and South Indian Home. Thanks dearies...

So now on to the rules.. It is simple... Read on to know abt it...

Rules of the award:
1.Accept the award. Blog about it with the name of the blogger who has given u this award with a link to his/her blog.
2.Pass it on to 15 other blogger friends.... to take it forward.
3.Let the nominated blogger know about their award

Here comes the most difficult part... Choosing 15 lovely fellow bloggers and passing on the award. Sorry guys if I missed out some of you... I am limited to picking 15 only. :(
I am passing this award to:

Deepa of Hamaree Rasoi
Divya of Dil Se
Sonali of Only Fish Recipes
Sensible Veg
Prema of Prema's Thaligai
Tina of Kaipunyam
Swathi of Zesty South Indian Kitchen
Aruna of Veggie Paradise
Malar of Kitchen Tantra
Kurinji of Kurinji Kathambam
Aipi of US Masala
Prathima of Prats Corner
Umm Mymoonah of Taste of Pearl City
Jay of Tasty Apetite
SunshineandSmile
Kristen of Frugal Antics of a harried homemaker

Dear friends, pls pick up the award and keep the ball rolling.

So here comes the recipe...
When my husband was pestering me to make him some snack yesterday evening, I was not sure what to make. We have been having quite a lot of fried foods lately and so I was ruling out all the possible options of a snack when this recipe suddenly struck me. If alone I gave my Huss boiled peanuts, he would have killed me with his stare. He is still a kid. Needs something tasty, colorful and very new. While boiled peanuts are still the main ingredient, I just made it a bit colorful and different.

This is a healthy chat and can be a good evening snack.

Serves – 2; Preparation time – 7 mins (5 + 2 for chopping & mixing)

~* Ingredients *~

Boiled peanuts – 1 cup

Finely chopped Onions – a handful

Finely chopped tomatoes – a handful

Thick Curd – 2 tablespoons

Chaat Masala – to taste

Salt – to taste

Pepper - as needed

Chopped coriander leaves

The Making:

Mix all the above ingredients and garnish with coriander leaves.

Kid’s Special:

When serving to kids, you may add some Omapodi aka sev on top.

Adding the Peanuts Widget from Foodista as guided by Alisha. Thanks a ton Alisha for giving me this opportunity and adding me to Foodista

Peanuts

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