Friday, April 17, 2015

How To Make Sun Dried Potato Chip , Aloo Chips

Sun dried potato chips   

In my maternal home arrival of summer starts with making sun dried items and pickles. I have so many fond memories of my childhood summer afternoons spent helping my grandmother and mother in making different types of frymes, papad and vadis .They both are experts in making these home made crunchies  .Our big terrace was fully covered with so many muslin sarees on which  Aloo papad , sabudana papad and Moong daal vadies are spread to dry in the heat and then in the evening we again go to the terrace to turn the semi dried papads and often while making Aloo Papad the feast begins from the starting, where me and my sisters will start eating the yummy spiced up potato mash while making the papads and then start eating the semi dry papad when we go to turn all the papads in late afternoons .

But the love and interest of making papad and vadis is still in me so though there are so many variety easily available in the market but I still love to make my own batch every year.This year my daughter also helped me in making papad and kachri ,which makes me so happy to see that she has also inherited this interest :)

Potato chips are made in two patterns ,one is plain sliced and one is with the crisscross pattern . For making the crisscross pattern you need a potato slicer with a serrated blade but you can make the plain one with any potato slicer, mandolin,with the food processor or even with a sharp knife.
After slicing ,the chips should be washed thrice to remove the starch completely and then blanched in hot water.its preferred to sun dry them in direct sunlight but you can also dry them inside a room like i have done.
Try to choose good quality,new, white and starchy potatoes, quality of potato also effect the quality and colour of potato chips.

I have also posted the recipe of making - Aloo ke papad and Aloo sev         

home made sun dried potato chips wafers

                                               home made sun dried potato wafers

Prep time-20 min
Difficulty level-easy
Spice level-medium
Cuisine- Indian
Type- snack

  • Potato - as many as you want 
  • Salt - to taste
  • Alum powder /phitkari - 1 /4 tsp
  • Chili powder - to sprinkle
  • Serrated potato slicer /mandolin 
  • Water - to boil
  • Muslin cloth or plastic sheet
  • Cooking oil - to deep fry
  1. Wash and peel the potato skin (peeling is optional and depends on personal choice)
  2. Fill enough water in a large pot and add alum powder in it and mix well.
  3. With the the help of potato chips slicer start making chips.
  4. For the crisscross pattern you have to use the serrated potato slicer which I have shown in the picture.
  5. To make crisscross pattern first you have to put peeled potato on the slicer and then slice a chip by applying slight pressure on it.
  6. Then for the next chips slightly twist the potato and make the next slice .
  7. So keep twisting the direction of potato after every chips.
  8. If you want to make plain chips then you can use any normal potato slicer or a sharp knife.
  9. Keep soaking all the potato chips in the water filled bowl in which you have mixed alum for about an hour.
  10. When you finished making all the chips then drain the water and wash the chips three times in fresh water so that all excess starch is removed and on your last rince you will see the water will be clear unlike the prior washes where the water will have milky traces of starch.
  11. Boil enough water in a big pan and add some salt(enough to make the water taste salty) and a pinch of alum powder.
  12. When water starts to boil add the drained potatoes in it.
  13. Keep stirring gently till the water starts boiling again (about 2-3 minutes)
  14. Drain the blanched potato chips over a colander to drain all the water.
  15. Spread hot chips on a muslin cloth in a single layer,avoid overlapping.
  16. They will dry in about 2 days time or depending on the heat in the climate
  17. When they become dry and crisp store in a air tight jar and use till they last.
How to serve-
  1. Heat enough oil in a big and wide pan.
  2. When the oil is hot add some sun dried chips and fry .
  3. Drain on a paper towel to remove excess oil.
  4. Sprinkle a dash of chili powder and serve
  1. Try to choose big, round,white and even size potatoes to make chips.
  2. Alum is added to make chips white in colour as some times potato chips turn slightly black after drying.But don't add too much else the chip may become red while frying.
  3. Peeling potato or not depends on your preference ,but I always peel potatoes before making chips.
  4. You can add any spice of your choice on the fried chips, you can add dry mint powder, mango powder, black salt, roasted cumin powder, dry tomato powder, chat masala on fried chips to enhance the flavour.
  5. Sliced potatoes should be completely submerged in water to avoid discoloration.
  6. Some times sweet variety of potatoes makes the chips red so choose a good variety of potato.
  7. Adding salt in the water is optional ,you can also sprinkle salt after deep frying,but I prefer to do this way.

Tuesday, April 14, 2015

Shalgam Ki Subzi,Turnip Curry

Turnip and peas cooked in a tangy tomato sauce

Turnip/shalgam /Gungloo is a healthy,easily available and a very reasonably priced vegetable.Though it is a winter crop but now easily available through out the year.

Turnip is mainly consumed in the state of Punjab.Turnip has numerous health benefits as it is loaded with so many nutrients ,it strengthen the immune system,helps to loose weight,good source of B-complex, minerals, maintains blood pressure, decrease the risk of  heart disease and diabetes

When you shop for shalgam then try to choose small young shalgam as they taste best,the big mature turnip taste slightly woody and bitter and some times turn dry and fibrous from the center so choose heavy but small turnips for best result.

As shalgam is from the raddish family so it has a peculiar taste so you need to add some sugar and lemon juice to balance the can either make it dry or make little soft and watery like I made

turnip curry ,how to make shalgam ki subzi

Prep time- 10 min
Cooking time-15 min
Difficulty level-easy
Spice level-mild
Cuisine- Punjabi ,North Indian
Serve - 4

  • Turnip/ shalgam- 600 gms
  • Green peas - 1/3 cup
  • Tomato /tamatar- 2  200 gms
  • Ginger /adrak,chopped-1 ts
  • Fresh coriander /dhaniya, chopped- 3 tbsp
  • Turmeric /haldi - 1/2 tsp
  • Chili powder /lal mirch- 1 tsp
  • Corinader powder /dhaniya - 1 tsp
  • Lemon juice/neebu ras - 2.5 tsp
  • Sugar /chini - 2 tsp
  • Salt - to taste
  • Ghee - 1.5 tsp
Tempering /waghar-
  • Cooking oil- 4 tbsp
  • Green chili,chopped - 1.5 tsp
  • Cumin /jeera- 1 tsp
  • Fenugreek seeds /Methidana- a pinch of
  • Asafoetida /hing- a pinch of
  • Water - 1 cup
  1. Wash and peel turnip  and chop into medium size pieces.
  2. Heat oil in a pressure cooker and add the tempering ingredients.
  3. When seeds start crackling add chopped tomato and stir for a minute.
  4. Add chopped turnip, green peas ,chili powder,coriander powder,salt and turmeric.
  5. Add a cup of water and pressure cook for 3-4 whistles on medium heat.
  6. When cool down then open the cooker and roughly mash the boiled turnip with the laddle.
  7. Add sugar and ginger and cook till it thicken slightly.
  8. Then add lemon juice and fresh coriander and ghee.
  9. Serve hot with chapati or paratha.
  1. Try to choose small and heavy turnip as small turnip taste best,mature and big turnip have a peculiar taste.
  2. I prefer to mash the curry so it absorb all the flavours but you can make it without mashing if you prefer.
  3. I have make it watery but you can also make it dry.
  4. Can use mango powder instead of lemon juice.
  5. Addition of green peas is optional.

Friday, April 10, 2015

How To Make Mysore Bajji ,Goli Baje Recipe

Crispy and mildly spiced refined flour and yogurt dumplings -A south Indian delicacy

Goli baje /Mangalore bajji is a very popular snack from Mangalorean Cuisine.It is quick,simple and easy to make yet taste so nice. Its crisp and fluffy from outside and soft from inside,You can make it any time with the basic and easily available ingredients at home .A nice recipe to try when you have unexpected guest or for your kids sudden demand.

Being a North Indian I have never heard or tasted this snack but when my son went to Hyderabad for his job, he told me about this delicious snack ,I tried it at home and after some trial and errors I finally got it right (the consistency of the batter should be thick )and since then its our favorite snack and I make it often.

Mysore bajji is made with refined flour, rice flour,sour yogurt ,fresh herbs i.e green chili,ginger and coriander. Rice flour is added to give crispness and soda is added for fermentation and sponginess.I prefer to use slightly sour curd to make this bajji.

There are few names for this snack,in some parts of Mangalore it is called Mangalore bonda /Mysore bajji / or Goli baje. But  don't confuse it with Mysore bonda as that is a different type of snack which is made with urad daal not refined flour .Mysore bajji is best served with coconut chutney or peanut chutney but any tangy sauce or chutney goes well with this crisp bonda.

Goli baje mysore bonda

Prep time- 5 min
Cooking time- 10 min
Difficulty level- easy
Spice level- mild
Cuisine- South Indian
Type- snack,breakfast

  • Refined flour /maida -  2 cup
  • Rice flour /chawal ka aata - 4 tbsp
  • Yogurt/ dahi - 1 cup
  • Green chili,chopped - 3 tsp
  • Ginger,chopped or grated - 2 tsp
  • Fresh coriander /hara dhaniya,chopped - 4 tbsp
  • Curry leaves,chopped - 10
  • Cumin seeds - 1 tsp
  • Salt - to taste
  • Baking soda -1/2 tsp
  1. In a big bowl add refined flour ,rice flour, salt and baking soda and mix well.
  2. Now add curd, chilies, ginger ,curry leaves and fresh coriander.
  3. Mix it well to make a thick batter of dropping consistency (like dahi vada batter)
  4. Cover and rest for 15 minutes and mix it well to make it smooth.
  5. Heat enough oil in a deep and broad pan to deep fry.
  6. Wet your fingers with water and take lemon size small portions from the batter and drop gently in hot oil.
  7. Lower the flame to medium hot and deep fry to a nice golden color.
  8. Drain on a paper napkin and serve hot.
Serving suggestions- best served with coconut chutney and peanut chutney.

Note and Tips--
  1. The batter should be medium thick like dahi vada batter,if you make it thinner then the vada will absorb more oil.
  2. If the batter become loose then you can add some more rice flour to adjust the thickness of the batter.
  3. Rice flour is added to give crispness but if you don't have rice flour then add some besan or fine semolina instead.
  4. Slightly sour curd gives a nice taste but you can also add few drops of lemon juice to fresh curd and use.
  5. You can also add some crushed pepper corns and grated coconut in it.
  6. Deep fry it on medium heat, if you cook on high then they might remain raw from inside and on low heat they will absorb much oil.
  7. I prefer to make gooseberry or lime size bajji but can make slightly bigger if you like.
  8. They should be best served hot as they turn slightly chewy once become cold.

Tuesday, April 07, 2015

How To Make Mumbai Pav Bhaji ,Pav Bhaji Recipe

A spicy and tangy mix vegetable mash- a popular street food of Maharashtra

Pav bhaji is the most popular street food of Maharashtra but now its loved by each and every one all over India.Its quite a healthy dish as its a medley of so many vegetables. Though the street vendors makes it with a generous amount of butter to enhance its taste but if you make it at home then you can surely make it with less amount of oil and butter.
Though the main vegetables which are must to make the bhaji are potato,tomato,peas and capsicum, rest all vegetables are used to give thickness and body to the bhaji,you can use according to your choice or availability from -cauliflower,cabbage,carrot ,beans,pumpkin,bottle gourd,peeled brinjal ,slice of beetroot etc.
This street food is very good for children if you make it at home.You can also add soaked,boiled and crushed soya granules, boiled dried peas or chickpeas in it to give smoothness and thickness and to add nutrition.
The star ingredient of pav bhaji is obviously the addition of Pav bhaji masala so don't skip it and try to use a good brand as it makes a lot of difference in the taste.

how to make mumbai style pav bhaji

how to make mumbai pav bhaji

Prep time - 20 min
Cooking time - 20 min
Difficulty level - easy
Cuisine -North Indian, Maharashtra
Type- street food,chat

  • Tomatoes,chopped - 4 medium,400 gms
  • Potatoes /aloo - 2 medium,300 gms
  • Bottle gourd /lauki - 275 gms
  • Carrot /gajar - 1/2 piece,120 gms
  • Purple cabbage /patta gobhi  - 250 gms
  • Cauliflower /phool gobhi - 250 gms
  • Capsicum /shimla mirch - 2 small, 200 gms
  • Green peas /hari matar ,boiled or frozen -1/3 cup
  • Ginger,grated - 1 tbsp
  • Fresh coriander - 3 tbsp
  • Lemon juice - 2 tsp
  • Water - 1.5 cup
  • Butter - 4 tbsp
  • Cooking oil - 1 tbsp
  • Turmeric /haldi - 1tsp
  • Kashmiri chili powder - 2.5 tsp
  • Mango powder /amchoor - 1 tsp
  • Pav bhaji masala - 3 tbsp
  • Black salt /kala namak - 1/4 tsp (optional)
  • Salt- to taste

  1. Peel potato and bottle gourd and chop in medium size pieces.
  2. Scrape and grate carrot and keep aside.
  3. Chop tomato and crush to make a paste(this is optional, you can also use chopped,but pureed tomatoes give a nice color so I prefer this way )
  4. Chop capsicum, purple cabbage and cauliflower in small pieces.
  5. In a pressure cooker add chopped potato, bottle gourd, grated carrot, cabbage, cauliflower,1.5 cups of water and pressure cook on medium heat for 4 whistles.
  6. When cooker cools down completely then mash the vegetables with a potato masher or ladle, avoid making smooth puree with a hand blender.
  7. Heat oil in a pan and then add butter ,when it become warm then add chopped capsicum and saute on medium heat.
  8. When capsicum change its colour then add grated ginger and tomato puree.
  9. Cook on medium heat, keep it covered with a plate to avoid it spluttering all over.
  10. When it starts to thicken then add 1 tbsp of butter, boiled green peas ,all the dry spices, and keep stirring it till oil start leaving from the sides.
  11. Now add the mashed vegetables and mix  it well.
  12. If you want then you can add some more hot water in it to adjust the consistency according to your choice.
  13. Cover the pan and let it simmer on low heat for 10 minutes.
  14. Add chopped coriander and some lemon juice and mix ,check the seasoning and adjust it according to your taste.
  15. Serve hot with roasted buttered pav.
How to serve-
  1. Slit the pav from the center.
  2. Heat some butter on the tawa/griddle and sprinkle some chili powder and a pinch of pav bhaji masala  and immediately keep the slit pav over it.
  3. Press the pav slightly  and cook for few seconds from both the sides till they turn crisp and hot.
  4. Remove from the tawa and apply some butter on top of the pav.
  5. Serve bhaji with a dallop of butter,hot roasted pav, some deep fried green chilies and a wedge of lemon.
  1. Though the list of vegetables is quite long to use in pav bhaji but the main ingredients are - capsicum, potato,peas, tomatoes and pav bhaji masala, all the mix vegetables are added to give texture and volume to the bhaji .
  2. You can also add some soaked and boiled dried green peas or chick peas/chholey at step -5 to give thickness to the bhaji ,many restaurants and street vendors use it.
  3. You can also add french beans, peeled brinjal, a slice of beetroot and yellow pumpkin in the bhaji.
  4. The ratio of potato,tomato and all the mix vegetables are approximately 1:1:1 ,but as I don't want to add too much potatoes so I have used some bottle gourd in it ,you can also use yellow pumpkin or squash instead, their will be no change in the taste and will be more nutritious.
  5. I have used purple cabbage instead of green cabbage because its more nutritious then green cabbage and most of the children avoid eating it due to its colour so its a good idea to hide it in pav bhaji and it also give a nice dark colour to the bhaji ,so I prefer it but you can easily use green cabbage instead or can use only cauliflower.
  6. The quality of pav bhaji masala is also very important so either use home made pav bhaji masala or choose a good brand of ready made masala .I have used -Badshah pav bhaji masala.but don't skip adding this masala.
  7. Kashmiri red chili powder is used to give a nice red colour to the bhaji but if it is not available then can use regular chili powder but do reduce the quantity according to its heat.
  8. To make it more healthier for your kids you can also add soaked ,boiled and coarsely ground soya nuggets into it.
  9. Quick Version- Many times I just reverse the method -First I make the tomato masala in the pressure cooker then add all the chopped vegetables and water in the pressure cooker ,pressure cook for 4 whistles,mash the bhaji ,add lemon juice and coriander and serve.I really prefer it this way!