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Vada pav is the indian version of a burger. contains a fried patty of potato and some spices including chilli, garlic, cumin, salt, etc coverd in gramflour batter between two bread rolls and a generous quantity of lahsun ki chutney on the patty .
the idea behind such simple foods is to be able to eat them on-the-run - quite literally. when i was in my teens and went to bombay, the sight of labourers having two vada pavs for lunch was everywhere!
the food is high in carbs which is exactly what physically challenging professions need. also since these men and women are mostly running around the city with no fixed job location, bringing food from home is a bit difficult (not to mention, pointless if you can get a lunch for 5 Rs - 10 years back - now maybe 15rs or 30 cents).
i made vada pavs at home but instead of deep frying i just pan fried the patty. was yum!
will post a pic soon that i have on the sd card of my camera.
Monday, November 30, 2009
Friday, November 20, 2009
marathi lahsun ki chutney (the one you get with vada pav)
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seriously, there can't be a simpler recipe for anything!
grind together roasted peanuts (200 grams), garlic cloves (10-15), chilli powder (1-2 tablespoon based on how hot you want it), salt (1.5 teaspoon)
THAT'S IT!
seriously, there can't be a simpler recipe for anything!
grind together roasted peanuts (200 grams), garlic cloves (10-15), chilli powder (1-2 tablespoon based on how hot you want it), salt (1.5 teaspoon)
THAT'S IT!
Monday, November 2, 2009
rajma recipe (red kidney beans curry)
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hey :)
rajma (red kidney beans) was probably one of the first dishes i made completely by myself (after maggi noodles, i.e.). we used to have rajma, chapatis and green coriander chutney on virtually every special occasion at our place or jagrat's. so, after watching mummy and aunty cook it for so many years, i had the recipe pretty much memorized!
there are a couple of ways of making rajma and i like the one where you don't really have so much garam masala in the final product but just the taste of it. you can achieve this by boiling the rajma with a bag containing the different whole spices. squeezing this bag can later to get the most out of it, before throwing it away. not having the cinnamon sticks and bay leaves makes it easier on the stomach too.
ingredients (to serve 6 gluttons or 8 normal people :D) -
for the bag / potli -
3 star aniseed
2 big cinnamon sticks
hey :)
rajma (red kidney beans) was probably one of the first dishes i made completely by myself (after maggi noodles, i.e.). we used to have rajma, chapatis and green coriander chutney on virtually every special occasion at our place or jagrat's. so, after watching mummy and aunty cook it for so many years, i had the recipe pretty much memorized!
there are a couple of ways of making rajma and i like the one where you don't really have so much garam masala in the final product but just the taste of it. you can achieve this by boiling the rajma with a bag containing the different whole spices. squeezing this bag can later to get the most out of it, before throwing it away. not having the cinnamon sticks and bay leaves makes it easier on the stomach too.
ingredients (to serve 6 gluttons or 8 normal people :D) -
for the bag / potli -
3 star aniseed
2 big cinnamon sticks
5 bay leaves
3 black cardamom (badi elaichi)
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