ALOO CHEESE SCHEZWAN FRANKIE

Schezwan Frankie is a popular street food in Bombay. This tastes just yummy though it is a little spicy. This is one of those street foods that are not only cherished but loved by all. It tastes heavenly and the perfect snack for your starving tummy.

You can try many variations with frankie and add all the veggies which are usually not eaten but in they way of frankie wont be neglected.

I have tried this basic yet flavorful aloo cheese frankie and the recipe inspiration is Chef Sanjyot Keer. Adding some tomato ketchup in the filling is a really good idea , it enhances the taste.

Recipe:

(Makes 4 Frankies)

Ingredients:

For Rotis:

• Wheat flour-1 cup
• Salt-1/2 tsp
• Oil-1/2 tsp
• Water - enough to knead a soft dough

For Stuffing:

• Potatoes-3(boiled and mashed)
• Ginger,garlic and green Chili paste-1 tsp
• Coriander-1 tbsp
• Salt
• Turmeric-1/4 tsp
• Chili powder-1/4 tsp
• Tomato ketchup - 1 tbsp
• Garam masala powder - 1 tsp 

Other Ingredients for assembling :-

• Chopped onions-1/2 cup
• Schezwan chutney-4 tbsp
• Grated cheese-2 cubes
• Vinegar with green chilies / Lemon juice -2 tbsp
• Chat masala-1 tbsp

Method:

For making Rotis:

• Knead a dough with wheat flour,salt ,oil and water.
• Cover and keep aside for 10 mins.
• Now roll out thin rotis ( the size should be approx 8' diameter ) from the dough and cook 70% on a hot tawa without oil.

For the Filling: 

• Heat oil in a pan. Add ginger garlic green chili paste and saute for 30 seconds.
• Add spices , ketchup and salt.
• Add potatoes and coriander and mix properly.
• The stuffing is ready. Let it cool.
• Make long rolls from stuffing( long enough to stuff in the roti vertically) and put on oiled tawa. 
• Roast them till brown from both sides and keep aside.

Now to assemble the Frankie :

• Take a roti , warm on hot tawa for 30 sec.
• Apply schezwan chutney on the roti ,keep one long potato roll vertically.
• Put vinegar with green chilies / lemon juice all over and add chopped onions on top of the potato roll.
• Then sprinkle chat masala and lastly grated cheese.
• Roll and wrap in an aluminium foil or tissue and its ready to serve.

Notes:

My family personally does not like maida rotis for frankie and so i always make wheat rotis/ chapati , but you can try as per the preference.

BHUGA CHAWAL (Sindhi style onion pulav)

Bhuga Chawal is the special Sindhi delicacy. Here rice are cooked in lots of onion and flavored with the veggies and garam masala. You can add the veggies of your choice to make these Sindhi style bhuga chawar or bhugal rice. Sindhi’s most probably serve these bhuga rice either with sai bhaji (spinach) or fried potatoes.

This tastes spectacular even if you have it just with papad or curd, its simple yet very flavorful.

Recipe:

(Serves 2)

Ingredients:

• 1 cup Rice , washed and soaked
• 2 tbsp oil
• 2 small Onions , thinly sliced
• 1/4 cup Green peas
• 1 Bay leaf (tej patta)
• 1 tsp Garam masala powder
• 1 tsp Red Chili powder
• 2 cups water

Method:

• Wash and soak the rice for about 30 minutes before proceeding.
• Heat up the handi/pan on medium high flame, add oil.
• Add the bay leaf  and onion, fry until onion turn dark golden brown in color.
• Add salt, red chili powder, and the soaked rice.
• Cook for 2-3 minutes and add green peas .
• Add water which should be double of the rice quantity along with garam masala powder.
• Cook on high heat for 5-6 minutes and then lower the flame and cover the pan.
• Leave on low flame until rice get cooked properly.
• Check if rice is nicely done , but do not cook for too long , it may burn or turn mushy.

Note:

Be careful while browning the onions , do not burn the onions , we just have to caramelize them in order to give a lovely flavor and color to the rice. 

MACARONI POTATO ( Sindhi style macaroni in tomato gravy)

Long before Italian cuisine came into the Indian shores , our Sindhi ancestors were already making great use of macaroni.

In Sindhi Macaroni is known as Macroli. Some of you might find this strange but in Sindhi Cuisine we cook macaroni like a sabzi with many variations , with keema, phool patasha ( puffed lotus seeds) and peas .

My family loves macroli aloo , its the simplest tomato gravy with no fuss and the end result is amazing.

Recipe:

(Serves 3)

Ingredients:

• 1/2 cup Macaroni Pasta
• 3 Tomatoes, pureed
• 2 large Potatoes cubed
• 1 tsp cumin seeds
• 3 Green chilies small cut
• Few curry leaves
• 1 tsp Turmeric Powder
• 1 tbsp Red Chili powder
• 1 tbsp Coriander powder
• 2 tbsp Vegetable oil
• Salt to taste

Method:

• Heat oil in a pressure cooker and add cumin seeds - let it change color.
• Now add the tomatoes , potatoes and macaroni along with all the spices , green chili , curry leaves and cook for 5 minutes till you see that  the gravy stick to the base and water is almost dried up.
• Add water and pressure cook for 3 whistle till the potato are nicely soft and macaroni is easily breakable. 
• Garnish with freshly chopped coriander and serve with hot Rotis.

Enjoy.

Note:
The gravy of this dish is neither thick nor too watery, so try to balance with the water.

KESAR PISTA MAWA MODAK

Mawa Modak is an absolutely delicious and divine Indian sweet that is prepared during the Ganesh festival. This time for Ganesh Chaturthi, I decided to make some kesar/saffron pista mawa modak which is a favorite sweet of Lord Ganesha, and it completes the rituals of Ganesh Chaturthi. It is an easy and quick sweet made with milk powder. You just need basic three ingredients to make it. I have added saffron and pista and flavored it with cardamom. Have made this recipe from scratch that is from making instant mawa to making of Modak. You can also used ready made mawa/ khoya to your recipe. 
This Saffron milk fudge recipe is an Indian sweet referred to as “Modak” that is made during Ganesh Chaturthi to lure our Elephant god aka Ganpati Bappa.

Recipe:

(Makes 9 medium sized modak)

Ingredients:

• ½ cup milk + 2 tbsp for soaking saffron
• 3 tbsp ghee / clarified butter + little for greasing mould
• 2 tsp saffron / kesar
• 1 cup milk powder
• ½ cup powdered sugar
• ½ tsp cardamom powder
• 2 tbsp pista powdered

Method:

• Soak saffron in 2 tbsp warm milk for 5 mins.
• Until then in a heavy bottom pan melt 3 tbsp ghee on medium flame
• Once ghee is melted add milk and soaked saffron .
• Once milk starts boiling, lower the flame and add milk powder, break lumps if any and the mawa mixture will begin to thicken.
• After 3-4 minutes you will notice that it starts to separate from the pan. Cook for another couple of minutes until it forms a dough like consistency.
• Now switch off the flame , our homemade mawa is ready .
• Cool down the mixture but not completely or else mawa will turn hard and it will also become difficult to shape the Modak.
• To the semi cooled mawa add powdered sugar , powdered pista and cardamom powder and mix till everything is well combined. 
• Now the kesar pista modak mixture is ready.
• Now take a modak mould , grease little if required and put some mawa mixture on all the sides of the mould and press it firmly, and then close it. 
• Ensure that the modak mould is stuffed entirely. Remove the excess mawa from the sides and gently open the mould and take out the modak on a serving plate.
• Similarly make the other mawa modaks and the Bappa bhog is ready.

Happy cooking.

DAHI WADA ( Lentil fritters dipped in yogurt )

Dahi Vada is an immensely popular Indian chaat dish. This is made from lentils fritters dunked in whipped creamy yogurt and drizzled with sweet and spicy chutney and spices. Its served as a snack, appetizer or side with main meal and is absolutely melt in mouth delicious!!

My family loves eating Dahi vada , we even eat the deep fried vadas with chutney like a snack and then save some for soaking in curd and enjoying that way too.

Recipe:

Ingredients:

• 1 cup split white urad dal, soaked for an hour
• 2 green chilies roughly chopped
• 1/2 inch piece of ginger
• 1 tbsp Besan / gram flour
• Salt to taste
• Water as needed
• 2 1/2 cups curd / yogurt well beaten
• 1/2 cup sugar
• a pinch of salt
• Jeera / cumin powder to taste
• Red Chili Powder to taste
• Green Chutney to taste
• Tamarind Chutney to taste ( optional )
• Coriander leaves finely chopped for garnish
• Pomegranate for garnish  

Preparing the Vada:

• Wash and soak the urad dal. Rinse and drain the water completely.
• Grind the urad dal, green chillies, ginger and salt into a thick coarse batter using as little water as possible.
• Transfer the batter into a bowl. Add besan to the batter and whisk enough to generate air in it .
• Once done mixing nicely , the batter will become light . 
• Now the vada mix is ready to fry.
• In a kadhai / wok heat enough oil for deep frying , let it heat up so that we can fry the vadas.
• Now once oil is hot , drop in lemon sized balls/vadas with your hands carefully , deep fry the vadas on medium heat. 
• Allow the vada to cook until golden brown on one side and then flip to the other side and cook again.
• Repeat the process with the whole lot.

Preparing the Curd:

• Whisk the curd, sugar,salt and blend them together. 
• The curd should be of pouring consistency. 
• Refrigerate the mixture until you are ready to serve the vadas.

Method to serve:

• Right before serving, soak the vadas in a bowl of water(warm) for 5-10 minutes, drain and squeeze the vadas gently to remove water.
• Arrange the squeezed vadas on a serving plate and pour the refrigerated yogurt over till the vadas are completely submerged.
• Sprinkle chili powder and cumin powder. Serve immediately garnished with pomegranate , coriander and accompanied by coriander and tamarind Chutneys - i do not use tamarind chutney as the curd is already sweet .

Notes:

Green chutney: https://loveisincookin.blogspot.com/2016/04/green-chutney-cilantro-dip-side-dish.html

PANEER MUSHROOM BUTTER MASALA

Paneer Butter Masala is one of the most popular vegetarian curries in Indian cuisine. 

Paneer (cottage cheese)  is dunked in a rich and creamy tomato gravy and served along with roti or jeera rice. It is one of the commonly found item in a restaurant menu and preferred by vegetarians mostly. Because , non vegetarians order Butter chicken and vegetarians order Butter paneer ( kinda a savior for vegetarians).

And, i personally love mushrooms and so i like adding them too in the luscious gravy.

Do try , it is next level.

Recipe:

Ingredients:

• 3 tbsp Butter
• 3 tbsp oil
• 250 grams Paneer cut in cubes
• 1/2 cup Mushrooms sliced
• 1 tsp Ginger Paste
• 1 tsp Garlic Paste
• 2 Green chilies small cut
• 2 tbsp Cashew Nuts Chopped
• 1 tsp Khus Khus / poppy seeds
• 1 Onion roughly chopped
• 3 Tomatoes roughly chopped
• 1 tbsp Chili powder
• 1 tsp Coriander powder
• 1 tbsp Garam masala Powder
• 1/2 tsp Turmeric Powder
• 1 tbsp Tomato Ketchup
• 1 tbsp Kasuri methi
• 2 tbsp cream ( optional)
• Salt to taste

Method:

• In a large pan or kadhai, heat a tbsp of butter and a tbsp of oil.
• Add ginger, garlic paste , green chili and saute for a minute or two and add cashew nuts, khus khus and onions. 
• Once the onions turn translucent, add the tomatoes. Mix well.
• Cover and cook till the tomatoes start breaking down and the mixture starts leaving oil at the edges. Switch off the flame and set aside to cool.
• Once cool enough to handle, blend the mixture to a smooth paste in a blender.
• In the same pan or kadhai, heat the remaining butter and oil and add the dry spices ( turmeric , coriander powder , garam masala , chili powder ) and roast for a min , do not burn them .
• Add the blended paste  along with 1/2 cup water. Bring this to a boil.
• Once the curry comes to a boil, simmer and cook for 10 minutes, till the oil separates slightly. 
• Add the sliced mushroom and cook for another 10 mins.
• Cut the paneer into bite sized pieces, add it to the gravy and mix gently.
• Add the tomato ketchup and kasuri methi in the gravy, along with fresh cream ( i did not use) and switch off the flame. Serve hot.

SEVAIYAN BARFI ( Vermicelli based indian sweet)

Sevaiyan ki Barfi is an innovative Indian sweet made with just 3 ingredients - vermicelli, condensed milk, and ghee. Since vermicelli is roasted in ghee, it adds a beautiful aroma to the dish. If you are bored with traditional Indian sweets, you could give a try. I am sure that you would really enjoy this sweet.

For me this is a mandatory sweet during the time of Rakhi - as my dadi makes this without fail and is a absolute favorite of everyone.

I got inspired from Banglar Rannaghor for her simple and quick recipe. 

Recipe:

(Makes 8-9 medium sized squares)

Ingredients: 

• 2 tbsp ghee / clarified butter
• 200 gm Sevaiyan/ broken vermicelli
• 1 tbsp crushed almond 
• 1 tbsp crushed pistachio 
• 150-175 gm condensed milk

Method:

• Roast the vermicelli in ghee for 8-10 minutes on low heat.
• Add crushed almond, pistachios, and condensed milk.
• Brush butter/ ghee on the mould you would like to set this barfi.
• Transfer the vermicelli to the bowl and press it down.
• Coat with almond and pistachios then gently press it down so that it is stuck to the barfi. 
• Allow it to cool before cutting into it for serving the sevaiyan barfi.

Notes:

You might find that the sevaiyan have got hard as you press it down in the mould , but it will come out as perfect squares.

KHAMAN DHOKLA (Gram flour based snack )

Dhokla or khaman is a popular vegetarian Indian snack from the state of Gujarat. It is served as a teatime snack or ‘farsan‘ as they say in Gujarati with a variety of sweet and spicy chutney. It’s one of the best breakfast / snack options to have as its light and fills your stomach easily. Here is an easy way to make Khaman Dhokla, which is soft and spongy and tastes super-delicious.

Recipe:

Ingredients :

• 1 ½ cup besan / gram flour 
• Salt to taste 
• ½ tsp turmeric 
• 2/3 cup water 
• ¼ tsp green chili paste 
• ¼ tsp ginger paste 
• 1 tsp ENO / fruit salt

Tadka / Tempering:

• 1 tsp mustard seeds 
• 1 tsp cumin seeds
• 4 green chilies 
• ½ cup water 
• 1 tsp sugar 
• 1 tbsp lime juice 
• 1 tsp white sesame seeds / til
• 1 tbsp oil

Method:

• Mix gram flour with salt, turmeric, sugar, and water until smooth .
• Cover the bowl and let it rest for 10 minutes.
• Brush cooking oil onto a baking pan - i used steel round thali.
• Add green chili paste, ginger paste and fruit salt to the besan mix
• Mix well before pouring it onto the baking pan .
• Steam for 20 minutes on medium-low heat .
• Remove from heat and set aside .
• Prepare tadka by heating oil in a pan , add mustard seeds , cumin seeds , stir in green chilies, water, sugar, lime juice.
• Pour the tadka over the dhokla and sprinkle white til before serving.
• Ready to Enjoy!

BESAN LADOO (Gram flour based indian sweet)

Besan Ladoo is one of the most popular Indian sweets.

Made with gram flour, sugar and ghee, this dessert requires only a handful of ingredients but tastes amazing! This ladoo is absolutely melt in mouth and the texture is great too.

Ladoo, an Indian sweet can be made using various ingredients and is round in shape.

Recipe:

(Makes 6-10 ladoos, depending on the size)

Ingredients:

• 1 cup besan
• 2 tsp semolina/ sooji (optional)
• 1/2 cup powdered sugar
• 1/2 cup Desi ghee
• 1 tsp cardamom powder
• 1 tbsp crushed pistachios, for garnish

Method:

• Add desi ghee in a pan and melt. Roast sooji till light brown and then add besan.
• Stirring continuously, roast besan until it turns to nice golden brown color.
• Remove the pan from heat and let it cool for 10 mins.
• Once the mixture is not very hot, add the powdered sugar and cardamom powder. 
• Mix well and make small or medium-sized balls with the mixture, garnish with pistachios and serve.

Notes:
Don’t add sugar to a very hot besan mixture, as the sugar would dissolve, giving the mixture an undesirable texture.

SINDHI LOLA (Wheat flour based thick bread authentic sindhi style.)

Thadri is a Sindhi festival , which falls in the month of August, just a day before Janamashtmi. 

And , LOLA is a mandatory food that is prepared for this festival. We sindhi people make all the food a day prior , and eat the next day -which includes the delicious lola too. 

Lola is a sindhi thick sweet bread made with wheat flour , ghee and few aromats. This is a favorite of every sindhi - and yes we hardly get to eat it hot because during the festival we make a day prior and are only allowed to devour the next morning.

It is an amazing sindhi sweet preparation that we follow since ages and would love to pass it on to the next generation too.

Recipe:

Ingredients:

• 1 cup Wheat flour
• 6 tsp Sugar
• 2 tbsp Jaggery
• 7 tbsp Ghee/ oil
• 1/4 cup Water
• Few cashews and almonds chopped ( optional )
• 1 tbsp Khuskhus/ poppy seeds
• 1 tsp Jeera / cumin seeds
• 1 tsp Elaichi / cardamom powder

Method:

• Mix sugar, jaggery and water and keep it aside for 1-2 hours, or till completely dissolved.
• Mix 4 tbsp ghee, elaichi powder, jeera, dryfruit chopped with the flour, and knead with the sugar water.
• Make this into a hard dough.
• Divide the dough into two , to make two Lola’s.
• Roll out into thick circular disk and cook on very slow flame.
• When it turns light golden, flip over and cook.
• When golden, apply a some ghee on both sides roast until crisp and nicely done.
• Take out on a plate and add more ghee on top.
• Leave it for a few minutes.
• The Lola will absorb the ghee that is put on top.
• Remove the Lola from the plate and serve hot or stor in a air tight container( last for 4-5 days and stays fresh too )

Happy cooking.