BESAN WALI SHIMLA MIRCH

CAPSICUM ZUNKA

• IT IS CALLED CAPSICUM ZUNKA FOR WESTERN INDIA & BESAN WALI SHIMLA MIRCH FOR NORTH INDIA.
• GENERALLY MANY OF VEGETABLES REQUIRED THE POTATO IN COMBINATION.
• PERSONALLY I WANT TO AVOID POTATO  SO THIS IS GOOD DRY VEG OPTION WHICH GOES WITH ANY LENTIL.
• THE BEAUTY OF THIS DISH IS QUICK AS WELL AS TASTY.IT IS GOOD  SIDE DISH OPTION.

INGRIDIENTS:

• CAPSICUM -2 MEDIUM SIZE
• GRAM FLOUR -2 TBSP
• RAI - 1 TSP
• SALT - 1/2 TSP
• ONION-1 MEDIUM SIZE
• AMCHOOR POWDER- 1TSP
• REFINED OIL- 2 TBSP
• CURRY LEAVES- 4-5 PIECES
• GREEN CHILLY - 2-3 PIECE
• TERMERIC POWDER - 1/2 TSP
• CORIANDER POWDER -2 TSP

METHOD:

• DRY ROAST THE GRAM FLOUR IN DEEP BOTTOM PAN.NOW KEEP IT IN A  BOWL.
• NOW CUT THE CAPSICUM IN LONG THIN PIECES.
• TAKE REFINED OIL IN A PAN .ALLOW IT TO HOT  IN HIGH FLAME .
• NOW ADD THE RAI, & ALLOW IT TO CRACK THEN  ADD THE CURRY LEAVES & GREEN CHILLY(CUT INTO 2 PIECES HORIZONTALLY).ADD THE CHOPPED ONIONS & CAPSICUM ..STIR IT FOR  30 SECONDS.
• ITS TIME TO ADD THE FENNEL SEEDS POWDER , CORIANDER POWDER,TERMERIC POWDER & SALT.ROAST THEM FOR 30 SECONDS. STIR THEM CONTINUOUSLY.
• NOW ADD THE ROASTED GRAM FLOUR & MIX IT WELL  SO THAT IT WILL PROPERLY COATED ON THE CAPSICUM .
• NOW KEEP IT ON LOW FLAME & SPLASH OF WATER TWICE IN BETWEEN .
• COVER IT WITH PLATE HAVING WATER ON IT SO THAT SOME VAPOR CAN BE CREATE INSIDE .(PREVENTING THE GRAM FLOUR FROM BURN)
• STIR IT WITH LADDLE IN B/W .
• WITH IN 10-15 MINUTES IT WILL GET READY.
• SPRINKLE THE AMCHOOR POWDER .
• BEST TASTE TO  EAT WITH CHAPATI & DAL. 

TIPS:

• AVOID ADDING TOO MUCH WATER DURING THE COOKING OTHERWISE CAPSICUM BECOME SOGGY .ONLY ONE OR TWO TIME JUST SPLASH OF WATER.
• WE CAN ADD THE DRY FENU GREEK LEAVES.

VADA PAV

BATATA VADA

• IT IS DELICACY OF MAHARASHTRA . IT IS POPULAR IN GUJRAT ALSO.THE DIFFERENCE IS IN MAHARASHTRA IT IS SPICY BUT IN GUJRAT IT IS LITTLE BIT SWEET .
• IT IS CALLED AALOO BOONDA IN AANDHRA .
• VADA PAV IS MADE FROM SPICY POTATO DUMPLING DEEP FRY IN GRAM FLOUR BATTER.
• IT IS BOMBAY VERSION OF BURGER.IT IS COMING IN TWO VARIETY.ANOTHER IS GOLI VADA PAV.
• ITS  BEST TASTE WITH TEEKHA CHUTNEY.
• I TRIED IT ON NEW YEAR OCCASION .YUMMY!!!

INGRIDIENTS OF BATATA VADA:

• BOILED POTATO - 200 GM
• ONION - 1 MEDIUM SIZE
• CASHEW NUTS - 1 HANDFUL
• RAISINS - 1 HANDFUL
• FENNEL SEEDS (SUANF) - 1 TSP
• CORIANDER POWDER - 1 TBSP
• GINGER GARLIC CHILLY PASTE - 2 TSP 
• LEMON JUICE - 1 TBSP
• SUGAR - 1 TSP
• SHREDDED COCONUT - 1 HANDFUL
• TERMERIC POWDER- 1 PINCH
• CURRY LEAVES - 5-6 PIECE
• REFINED OIL- 1/2 TBSP

METHOD OF BATATA VADA:

• BOIL THE POTATO IN PRESSURE COOKER IN 4 WHITSLES .
• MASH THE BOILED POTATO FINELY.NOW IN DEEP BOTTOM PAN TAKE 1 TSP REFINED OIL & KEEP IT ON HIGH FLAME FOR A WHILE.
• NOW ADD THE FENNEL SEEDS ON IT .ALLOW THEM TO ROAST LIKE JEERA . 
• NOW ADD THE GINGER,GARLIC,GREEN CHILLY PASTE,TERMERIC POWDER, CURRY LEAVES IN IT .ROAST THEM TILL THERE RAW FLAVOR GOES AWAY.
• NOW ADD THE RED CHILLY POWDER ,SALT,CORIANDER POWDER,CHOPPED CASHEWNUTS,RAISINS,SHREDDED COCONUT,ONION.MIX THEM WELL & SWITCH OFF THE FLAME.
• ITS TIME TO ADD THE SUAGR,LEMON JUICE .

INGRIDIENTS(FOR BATTER):

• GRAM FLOUR - 150 GM
• LEMON JUICE -3-4 DROPS
• SALT - 1 TSP
• TERMERIC POWDER - 1 PINCH
• SHREDDED CARROT - 1 HANDFUL
• GINGER GARLIC PASTE - 1 TSP
• GREEN CHILLY PASTE - 1/2 TSP
• ONION- 1 HANDFUL
• REFINED OIL -FOR FRY

HOW TO PREPARE BATTER FOR VADA:

VADA PAV 

• TAKE A DEEP PAN .ADD THE GRAM FLOUR IN IT .NOW ADD THE GINGER GARLIC GREEN CHILLY PASTE ,RED CHILLY POWDER,CARROM SEEDS,SALT ,TERMERIC POWDER,SHREDDED CARROT IN IT ,
• NOW ADD LITTLE WATER & MIX IT IN BATTER TO MAKE SURE THERE IS NO LUMP & THEN ADD THE MORE WATER TO MAKE THICK BATTER .
• ITS GOOD IF YOU ALLOW TO REST THAT BATTER FOR 30 MINUTES .WE WILL ADD THE LEMON JUICE IN THE TIME OF MAKING VADA.

BATATA VADA PREPARATIONS:

• TAKE A DEEP PAN WITH REFINED OIL .KEEP IT IN HIGH LAME . 
• IN THE MEAN WHILE MAKE THE ROUND SHAPE DUMPLING OF THE POTATO MIXTURE .NOW DIP THE POTATO BALL IN GRAM FLOUR BATTER & DEEP FRY IT TILL GOLDEN BROWN.
• NOW KEEP THE FLAME FOR MEDIUM HIGH.
• HOW TO ARRANGE VATATA VADA IN PAV:
• TAKE A PAV .HORIZONTAL SLIT IT IN MIDDLE .ROAST IT IN MEDIUM HIGH FLAME IN BUTTER .
• NOW APPLY GREEN CHUTNEY ON ONE SIDE & TERMARIND CHUTNEY ON ANOTHER SIDE .PUT THE VADA IN MIDDLE .SPRINLKE THE TEEKHA POWDER ON IT.
• RELISH IT WITH TOMATO SAUCE.

• SEE ANOTHER PAGE FOR TEEKHA CHUTNEY FOR VADA PAV

TIPS:

• GENERALLY MUSTARD SEEDS,TERMERIC POWDER IS USED FOR BATATA VADA FILLING  BUT DEPENDS ON TASTE.
• IF YOU WANT THE BURGER LIKE TASTE THEN SET THE RAW ONION & TOMATO PIECE  ALSO IN VADA PAV LIKE BERGER.
• IF YOU WANT TO EAT BATATA VADA WITHOUT PAV THEN NORMAL SPICE WILL WORK OTHERWISE MAKE IT MORE SPICY.
• SHALLOW FRY GREEN CHILLY WITH SALT IS ALSO GOES WELL WITH VADA PAV.