Thursday, 28 April 2016

Kokum Sharbat

Kokum Sharbat is one of the refreshing, cooling drink that is perfect for the summers. This drink works as a total coolant and its one of the healthiest drink.

Kokum is a dark purple sticky fruit, sour and tangy in taste. For more on Kokum check this link here Kokum Fruit.

Today to make kokum Sharbat, I am using ready made Kokum Syrup got from store. It can also be ,made at home, but the procedure is a bit difficult.

Kokum Syrup 1.5 tbsp
Mint Leaves 4 - 5 
Lemon Juice  1 tsp {optional}
Salt a pinch
Cumin Powder / Jeera Powder 1 tsp
Water chilled 1 glass

In a tall glass, add kokum syrup. Now add mint leaves and muddle once. Now add lemon juice {optional}, salt, cumin powder/ jeera powder and pour chilled water into the glass and stir well.

Serve chilled. 

Lemon is optional as kokum is a sour tangy fruit. But I used lemon as my kokum syrup was very sweet and so to balance and get the tangy taste I added lemon juice.

Monday, 18 April 2016

Pav Bhaji

Pav Bhaji - one of the famous street food of Maharashtra specially of Mumbai. Anyone going to Mumbai makes it a point to taste it atleast once in their trip like I do :-).

Pav meaning Bun / Bread and Bhaji meaning a mixture of vegetable curry. This dish was introduced by the textile mill workers of Mumbai for their lunch time which could be prepared soon. As the dish became famous, today Pav Bhaji is one of the main dish in any Menu from small street stall hotels to restaurants. This dish is become so famous and it is liked by all age group from old aged people to middle age and also the young kids love it. I am a big Pav Bhaji person and can have it anytime when given and also enjoy making it. 

Lets start the dish with its ingredients...
For the Bhaji:
Potatoes 3
Onion 1 Finely Chopped
Tomatoes 2 Finely Chopped
Green Capsicum 1/2 chopped
Cauliflower florets 3/4th cup
Peas fresh / frozen 1/2 cup
Green Chili 1 finely chopped
Ginger Garlic Paste 1 tbsp
Turmeric Powder 1 tsp
Red Chili Powder 1 tbsp
Pav Bhaji Masala 1 tbsp
Garam Masala 1 tsp
Salt as per taste
Oil 1 tbsp
Butter 2 tbsp
Cumin Seeds 1 tsp
Freshly Chopped Coriander Leaves little

For Pav:
Pav {ladhi pav} as many pairs of pav needed

For Garnishing:
Freshly Chopped Coriander Leaves


For Serving:
Onion Finely chopped
Lemon Piece 


In a pressure cooker add water and place the potatoes. In the same cooker keep a bowl, adding peas and cauliflower florets with needed water and a pinch of salt. Pressure cook for 7 to 8 whistles and switch off flame. Once pressure releases, open.

Now mash the potatoes and keep it ready aside.

Also mash boiled cauliflower and peas and keep ready aside.

In a pan heat oil and butter. Once heated add cumin seeds. As it starts to splutter, add onion.  Saute onion for a minute or two and add ginger garlic paste and saute until the raw smell is gone.

Now add green chilies and saute for a minute.

Now add tomatoes and mix well. Cook until the raw smell is gone and the tomatoes are soft and cooked.

Once tomatoes are done, add capsicum. Cook the capsicum for around two minutes and it's time to add the dry spices- red chili powder, turmeric powder, garam masala and pav bhaji masala. 

Once the masala's are coated with capsicum and once the raw smell of the masala's are gone, add the mashed potatoes, peas and cauliflower and mix well. Add water as per the consistency and also add salt.

Now with a potato masher, mash the vegetables until soft. Few pieces are ok to be.

Now cook the bhaji for few minutes and add some water if the bhaji is thickened. Also check for salt at this stage.

Cook until bhaji is cooked.

Garnish with coriander leaves.

Method to prepare the pav...
Heat tawa.

As it's heating, slit the pav in the centre, spread butter.

Add some butter on the tawa and place the pav. Once the pav is browned one side, flip to other side. If needed add some more butter. 

This way do all the pav's.

For more crisper pav, fry the pav for a few minute more. 

Serving Pav Bhaji... 

In a plate, take a cup of Bhaji and top it up with a dollop of butter.

Nearby place a cup with finely chopped onions and lemon piece.

Place a pair of pav next to it and serve.

Enjoy this mouth tempting finger licking dish with family and friends... 

Saturday, 2 April 2016

Wheat Ladoo / Godi Unde for Ugadi


Wheat Ladoo known as Godi Unde - Godi meaning wheat and Unde meaning ladoo in Kannada is basically a ladoo that is made during festivals and occasions. So I decided to make it for this Ugadi that falls on 8th April this year. 

Ugadi is celebrated as the New Year in Karnataka, Andhra Pradesh, and Konkan.  Its basically the First Day of the Chaitra Month. 

Celebrating the New Year Day, I have decided to make this wheat ladoo / godi unde which is easy, healthy and a soft ladoo that melts in the mouth.

Wheat Flour 1 cup
Powdered Sugar 3/4th cup 
Ghee 1/2 to 3/4th cup
Cardamom Powder 1 tsp
Raisins few

In a non stick pan, heat 2 tbsp of ghee. Once heated add raisins and fry until they are a bit brown. Remove and keep it aside.

Now in the same ghee add wheat flour and saute / roast until a nice aroma comes and the flour turns brown. This will take around 10 minutes.

Now switch the flame off and add powdered sugar, fried raisins and cardamon powder and mix well. Keep it aside for few minutes until its warm.

Now its time to roll the ladoos....
Note: This ladoo tends to break when touched, so rolling can be a bit of a task, so when needed add the remaining ghee and keep rolling.  

Roll the full mixture into ladoos.

Garnish and offer as prasad.

Store in a air tight container.

I have made this post in relation to being part of Ugadi Special event hosted by Jayashree Trao
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