Tuesday, July 29, 2014

Poori Bhaji / Raswala Bateta nu Shaak / Potatoes in spicy vegetarian broth

Tangy potato bhaji with  Indian fried Bread/Poori - Specialty from the state of Kathiyawad (Gujarat)

Poori Bhaji is a very popular breakfast/brunch dish in India. Every state have its own special recipe of making Potato bhaji depend - Some prefer to make it dry, some make it semi dry and some make it a thin watery broth.

Today I am sharing the special Kathiyawadi style of making Poori Bhaji - Gujarati style Bataka bhaji (without onion, garlic and tomatoes) - which can be served with Pooris as Poori Bhaji or can also be served as a side dish with parathas or rotisThis sweet and sour potato curry is served with hot and Crisp Pooris and  Gajar Mirchi ka Sambharo.

If you are in Dubai - do try this at Ashok Restaurant - a low key, hole in the wall eatery run in Meena Bazaar, Bur Dubai. This is a signature dish of Ashok Maharaj, who has been running this restaurant for more than 20 years now and we've lost count of how many times have ordered poori bhaji from there. 

how to make poori bhaji.aloo poori

how to make poori bhaji

Prep time - 10 min
Cooking time -15 min
Difficulty level-medium
Spice level-medium
Cuisine - Indian,Gujarati
Type - breakfast,brunch
Serve - 4

 Bateta nu Shaak-

  • Potatoes - 4 medium (500 gms)
  • Tamarind pulp /Imli-  2 tbsp
  • Jaggery/Gur - 2 tbsp
  • Turmeric/Haldi - 1tsp
  • Kashmiri Chili Powder - 2 tsp
  • Coriander Powder/Dhaniya - 1tsp
  • Ginger grated/Adrak - 1 tsp
  • Green chilies, slit lengthwise - 3
  • Fresh Coriander - 2 tbsp
  • Salt - to taste
  • Water - 3-4 cup
  • Cooking Oil - 4 tbsp
  • Mustard seeds /Rai- 1 tsp
  • Fenugreek seeds/Methi dana -1/3 tsp
  • Urad daal/White Lentils -1 tbsp
  • Whole red chilies - 3
  • Asafoetida /hing- 1/2 tsp
  • Curry leaves - 10
  • Sugar - 1/2 tsp
  • Cloves/Laung - 2
  • Cinnamon /Dalchini- 1/2 inch
  • Chili powder - 1/2 tsp
  • Bay leaf/Tej patta- 1
  1. Wash and peel potatoes (peeling is optional, you can also use potato with the skin ).
  2. Chop potatoes into small pieces, like we chop for making poha.
  3. Heat oil in the pressure cooker and then add mustard, fenugreek and urad daal.
  4. When urad daal become golden then add cloves, cinnamon, curry leaves and sugar.
  5. Let the sugar melts,then add the potato pieces, ginger and green chilies and saute for few seconds.
  6. Add chili powder, turmeric and coriander and saute for few seconds.
  7. Add water and pressure cook on medium heat for 1 whistle.
  8. When cooker cool down then open it and slightely mash it if needed.
  9.  Now add jaggery and tamarind pulp and simmer for 2-3 minutes.
  10. Add fresh coriander and serve.

  • Wheat flour/Atta-1.5 cup
  • Semolina /Sooji -1/2 cup
  • Cooking oil -2.5 tbsp + to fry
  • Salt- to taste
  1. In a big bowl add wheat flour,semolina,salt and cooking oil.
  2. Mix well and add just enough water to make a stiff dough.
  3. Cover and rest for 20 minutes.
  4. Now knead the dough to make it smooth and pliable.
  5. Make small and smooth balls from the dough .
  6. Apply some oil on the balls or dust them with dry flour .
  7. With the help of rolling pin make small and medium thick discs/pooris.
  8. Heat enough oil in a pan and deep fry the pooris on medium heat from both the sides.
  9. When the pooris become golden in colour, take out from the pan and drain on a paper napkin.
  10. Serve hot with Bateka bhaaji and Gajar Mirch Sambharo.

Sunday, July 27, 2014

Lychee and Rose Cooler

Cool and refreshing Lychee and rose drink

Lychees are in seasons so when I brought a big box of lychee I wanted to try some thing different with this beautiful fruit and when my dear Avanti send me this recipe I tried it instantly and it turn so refreshing and looks so beautiful.every one loved it.so easy to make,taste great and surely a treat for the eyes.

Lychee is a succulent exotic fruit from the soap berry family.it consist of a sweet and slightly tangy flesh with a big brown seed inside. It prevents growth of cancer cells, lower the risk of heart disease.Fight cold, sore throat and boost up your immune system, prevent anemia and reduce stress.So its a delicious fruit with so many health properties.

cool and refreshing lychee and rose drink

Prep time-10 min
Difficulty level-easy


  • Lychee fruit  - 6
  • Rose -1
  • Lemon juice -1 tsp
  • Aerated lemon drink -1 can
  • Rose syrup -2 tsp
  1. Peel the lychee fruit and remove the seeds.
  2. Now chop lychee and rose petals.
  3. Take a glass and add chopped rose petals and lychee and muddle/crush it well.
  4. Now the serving glass and add 1.5 tbsp of this muddled rose and lychee mixture
  5. Add 1/4 tsp lemon juice and crushed ice in the glass.
  6. Pour aerated lemon drink over the ice.
  7. Now drizzle rose syrup in it.
  8. Rose syrup will settle in the bottom and gives a lovely red hue to the drink
  9. Serve chilled.

Thursday, July 24, 2014

Stuffed Bread Dahi Vada - Instant and No Cook

Instant and healthy version of dahi vada made with bread - Easy, fat free and No cook Recipe

Dahi vada is a popular snack or street food of Northern India. It is a deep fried snack made with white lentil or urad daal .You need to plan it ahead as its made with soaked and ground urad daal paste.then deep fried and soaked again. I have already posted the recipe - How to make Dahi bhalla

But this bread dahi vada is an instant recipe.you don't need to plane ahead to make this as no soaking ,grinding and deep frying is needed. Just add some beaten chilled yougurt over fresh bread roundels and garnish with green and date chutney and your fat free and easy dahi vadas are ready in minutes.

instant bread dahi vada recipe

Instant bread dahi vada

instant dahi vada

how to make bread dahi vada

Prep time-10 min
Difficulty level-easy
Spice level - medium
Type - snack
Yield - 5

  • Bread slice -10
  • Yogurt /dahi  - 1 cup
  • Sugar /chini - 1tsp
  • Green chutney - 3 tbsp
  • Sweet chutney/saunth - 3 tbsp
  • Cashew nuts / kaju- 5
  • Raisins / kishmish- 1 tbsp
  • Ginger/adrak - 1 inch piece
  • fresh coriander /hara dhaniya - 2 tbsp
  • Chili powder /lal mirch - 3/4 tsp
  • Roasted cumin powder /bhuna jeera - 3/4 tsp
  • Black salt /kala namak - 1/2 tsp
  1. Wash and soak cashew and raisins /kishmish  in 1/2 cup water and keep aside
  2. Take chilled yogurt in a bowl and whisk well.
  3. Add 1/4 cup water, salt and sugar in the curd and mix.
  4. Now chop cashews and ginger into small pieces.
  5. Now with a sharp bowl, lid or any mould cut bread into roundels.(circles)
  6. Take a bread roundel and dip it in in the curd and arrange in the serving dish
  7. Now sprinkle some chopped cashews,raisins,ginger and chopped coriander over it.
  8. Now cover it with other plain bread slice.
  9. Drizzle yogurt over it to cover from all sides.
  10. Now drizzle sweet chutney, green chutney, chili powder,black salt and cumin powder.
  11. Serve immediately.
  1. Add water according to the quality and thickness of the curd ,it should neither be very thin nor very thick,should be of pouring consistency so bread can soak it properly.
  2. If you don't have sweet chutney or green chutney even then you can make these dahi vadas ,they taste great both way
  3. Just make them when you are about to serve as they may become very soft to handle if kept for some time.

Monday, July 21, 2014

Mango Salsa

Mango and bell pepper salsa

A tangy, cool and refreshing mango salsa to enjoy in this summer season.You can serve this as a salad, side dish or can serve this salsa with any crisp snack, nachos or chips. Its very easy to make and need just few ingredients and every one will surely love the tangy sweet and sour taste of this colourful salsa.

I have made few more  mango recipes this season ,Easy home made  Mango kulfi was loved and enjoyed by every one at home.The cool and refeshing Mint and  mango Lemonade is a tangy and delicious drink which is easy to make and taste very delicious and refreshing.

Prep time - 10 min
Cuisine - International
Difficulty level - easy
Spice level - mild
Type - side ,salad
Serve - 3

  • Ripe mango, chopped-1
  • Green bell pepper, chopped - 1/2 cup
  • Red bell pepper -1/2 cup
  • Mint leaves, chopped-10
  • Green chili, chopped- 1
  • Lemon juice- 1 tsp
  • Cooking Oil - 1 tsp
  • Crushed black pepper - 1/2 tsp
  • Salt -to taste
  1. In a bowl mix oil, lemon juice, salt, pepper and mint.
  2. Add all the chopped fruit and vegetables pieces in the bowl and mix.
  3. Serve chilled with any snack ,chips or as a salad

NOTE- Don't use over ripe mango,choose ripe but firm mango.