When you have made soft fluffy homemade Ladi-pav, it’s compulsory to make vada pav or pav bhaji!
So here is authentic Mumbai special Vada pav recipe by my cousin Jitesh Jain.
Time
Preparation time – 30min
Cooking time – 30
Ingredients
This measurement will give you around 8-9 medium size vada.
1/2 kg Potato
3-4 Green chilli (grind instead of paste)
1-2 pcs Whole garlic (peeled & Grind instead of paste)
8-10 Curry leaves
Turmeric powder, salt as per taste, coriander powder(1/4tsp), black mustard seeds, coriander Leaves
1/2 tsp Udad dal
Besan (Gram Flour) 300gms
Water for making paste
Oil for frying
Procedure
Boil potato and mash it with hands (shouldn’t be completely mash) keep it aside and let it cool
Grind green chilli and garlic together don’t make paste it should be coarsely
Take frying pan and keep on medium flame, put 2 tbsp oil to fry the ingredients
Put mustard seeds, fry it till it turns splutter, put curry leaves and fry for 3-5 seconds. Put chilli and garlic and fry for 10-15 seconds
Put coriander powder, turmeric powder and salt fry for 5-10 seconds and then turn off the gas.
Remove the pan from gas. Now mix the masala with mashed potatoes. Taste a little to confirm the spice and salt
Then mix chopped coriander leaves.and keep it aside
Besan Paste-take a bowl, pour besan into it and add water and salt to it to make a paste as given in video
Now apply some oil in your palm (by applying oil Masala will not stick into your hands) to make patty as shown in image below
Keep Frying Pan on gas and light the gas on high flame. Pour sufficient oil to fry the Vada
After a few minutes pour 1-2 drops of besan to ensure that oil is sufficiently hot to fry the vada. Now take patty and apply the paste and drop into the frying pan
Use frying spoon once the vada comes on top of the pan, turn it so that both sides can fry properly once the vada’s colour turns golden brown
Remove from the pan. Follow the same with all the patties
Enjoy hot and Yummy Homemade Vada pav. Do share your feedback and pictures when make it by adding hastag #forbabynmommy.
Being a Vada pav and pav bhaji lover, Ladi Pav is must try for me. During this lock-down when we are avoiding buying from stores, this comes as blessing. So let’s not waste much time and get the recipe, don’t forget to read the tips mentioned as it plays a very important role in recipe.
Ingredients
420 gms All purpose flour
Half tsp – instant yeast
Salt 1 1/2 tsp
Sugar 2 tsp
2 Tbsp Butter
Water+ Milk 300 ml or as per flour absorption
One tbsp Sourdough starter discard(optional)
Milk for brushing
Process
Take two spoon flour and add 5-6 spoon water and mix properly now cook it on slow flame until it forms a paste
keep it aside and let it cool down
Add sugar in luke warm water + milk (70 ml) in a glass bowl or cup and then add yeast and mix gently. (Check temperature of water by putting your pinky finger, if your are able to resist heat for sometime it’s good to go)
Cover it and keep it in warm place for 12-15 minutes to activate the yeast
Check if get good bubbles in yeast water, as shown in picture
If you can’t see bubbles rise then discard and start again
Shift Flour, salt, sourdough discard in a separate bowl and start adding activated yeast slowly, don’t add liquid in one go
Keep mixing the flour with liquid until it combines properly
Dough should be sticky, if it feels dry add more liquid
Kneading
Clean your kitchen counter properly and remove unwanted items
Now dust your kitchen counter with some flour or some butter
Take out dough on kitchen counter and start kneading it
You need to knead in stretch and fold method as shown in video
Keep kneading for at least 10-15 minutes or until dough get easy to handle
Add butter while kneading in parts after it starts coming together
To check when your dough is ready press one finger & it should bounce back slowly, or do the window panel test(Mentioned)
Take a small ball and stretch it in front of window, dough should stretch easily and light can be visible
Now tuck in the dough and keep it in well greased Bowl
Cover it properly with cling film or wet towel.
Keep the bowl in warm place for first rise at-least 45 minutes or until it doubles
It got double in volume after first rise
Take out the dough an punch it out, knead again for few minutes
Shaping
Take a square or rectangular baking pan, lined with parchment paper
Take the punched dough and divide it into 60 gm balls, you will get 9 balls from above measurement
Apply some oil/butter on hand if your dough is sticky, knead each ball a little and start cupping it in tight ball with help of your palm and fingers
Placed the well tucked ball in baking trays with some gap in between
I created balls in little hurry that why 1 less and little bigger in size
Brush with milk (optional)
Keep it for 25-30 minutes minimum covered with cloth for second rise
After second rise
Baking
Pre-heat oven at 180°c
Placed the baking tray on rack and bake it for 20-25 minutes. Or until you get a golden top( if you are not getting golden top after 22 minutes, take out the pan and brush again with milk and bake for few more minutes)
Take our pan and remove pav from it and keep it for cooling on rack. ( It will be hard at this time)
Let it cool completely, once it cool down pav becomes soft.
Milk cake has a very special and important place in my life. It’s connected to beautiful memories from childhood. It is also known as Kalakand.
The first birthday cake I remember from my childhood was milk cake. It was decorated nicely with small small balls which holds candles all around the cake.
It was the sweet that can bring smile to face when I was angry. Remember eating different shades of milk cake to have different flavours.
Lets refresh memories in this lockdown with yummy milk cake
Ingredients
2 Litres Full cream milk
Ghee – 4 tbsp
Sugar- 3/4th Cup (increase if you want more sweet)
Cardamom powder – 1 tsp (optional)
Lemon juice – 2 tbsp or Alum (Fitkari) – 1 to 1.5 Pinch(powdered)
Time
It will take around 2-2.30 hrs, it totally depends on the quantity of milk
Procedure
Take heavy base iron or steel kadai. Heavy because milk will burn due to high heat if the base is thin
Boil milk in kadai and keep stirring continuously without stopping as milk can stick to the base and can burn
Flame should be High to medium (depends on your gas stove and base of the kadai)
When the milk remains little less than half the total quantity, add lemon juice/Alum gradually.
Keep stirring and you will notice milk granules will start forming. Don’t add too much lemon juice otherwise it wont be what we want it to be 🙂
Keep stirring don’t stop till we finally turn off the flame
When it’s around 1/4th of total quantity add sugar
keep stirring and once you feel the water is all gone add ghee gradually, until it start leaving pan
You have to cook till it’s light brown in color and then add cardamom powder to it(cardamom is also optional)
Turn off the flame now and grease any tray with ghee and take out the mixture from kadai in it.
Press it gently to set and make it even all around. Now cover the tray with lid or plate. Take a thick towel and keep this tray wrapped properly inside the towel.
Leave this wrapped for 4-5 hours as the mixture would self cook with its heat and give beautiful brown color.
Now after 4-5 hours take out the tray and cut the milk cake in squares and garnish with dry fruits as per your liking.
Hope everyone is safe and staying at home. As we are lockdown it’s time to enjoy doing what you love the most and was not able to do with busy schedule.
Baking is one of my hobby that works as a stress therapy. Today I have made whole-wheat granola cookies with goodness of honey and dry fruits.
Well this recipe just formed as I was having some left over granola. Why to waste when it’s yummy, healthy and can make a great recipe.
So presenting my recipe from scratch.
Ingredients
Whole wheat flour – 3/4th Cup
Granola left over – 1 Cup
Honey/sugar powder – 3/4th cup (if you prefer more sweet can add 1 cup, and if you want to go more healthy replace sugar by honey)
Dry fruits (almonds, cranberry, raisin & walnut) – 1/2 Cup
Butter/Ghee – 1/2 cup (as per availability in lock-down)
Vanilla essence – 1/2 Tsp
Pinch of salt if you are taking unsalted butter
Procedure
Add sugar and butter in bowl whisk well till light and fluffy. Add vanilla essence and mix well.
Shift whole wheat flour, Granola and salt in another bowl. Add dry ingredients raisins and almonds to whisked butter and sugar and mix gently.
Bind together to form a dough. If the mix is dry add 1 or 2 tbsp milk and make dough (if you are replacing sugar with honey skip milk part)
Make small balls from dough depending on size of cookie you want to make and press slightly to flatten.
Preheat microwave/oven at 180°C. Arrange the balls on parchment paper or grease the tray. Bake for 12-15 minutes until edges turn slight brown
Be careful cookies would be soft at this time carefully take out and let them cool on wire rack.
Once cooled they will turn crispy, store in airtight container and enjoy munching ?
Today I am sharing a healthy and yummy recipe of Broccoli paratha. One of the best way to hide nutrition in regular food as it’s hard to let kids and even elders eat it easily.
I would say I was not sure how broccoli paratha would taste but we all loved it. Even the one who says no to broccoli had three parathas. So before I share recipe let me share some details and benefits about this super food.
Broccoli is an edible green plant in the cabbage family (family Brassicaceae, genus Brassica) whose large flowering head and stalk is eaten as a vegetable . Broccoli is a great source of vitamins K and C, a good source of folate (folic acid) and also provides potassium & fiber.
There are many ways to cook and eat broccoli. You can have it raw, steamed, stir fried, baked and roasted. Here we are making broccoli Indian style .
Ingredients for filling
1 big Broccoli One medium sized onion ( finely chopped) One tablespoon butter One tablespoon olive oil ( cooking parathas need oil separately you can use normal oil if you don’t have olive oil) Salt as per taste Red chili powder 1 tsp ( or more as per you liking) Black pepper powder 1 tsp Coriander powder 1 tsp Mozzarella cheese ¼ cup ( optional)
Ingredients for Dough
Two cups whole-wheat flour Salt as per taste or 1 tsp Water for kneading Oil for cooking parathas
Process First we will prepare our dough and keep it aside for rest. • Take two cups whole-wheat flour in a big bowl and add salt • Now you can add water slowly and start kneading until you form sold dough • Apply some oil so that it doesn’t dry and keep it covered for rest
Filling • Now we will grate our washed and dried broccoli with the help of grater • Add some oil and butter in kadai and heat it • Add chopped onions in the kadai and cook properly until it turns transparent • Add Grated broccoli and all spices in kadai stir continuously • Turn off the gas when broccoli turns soft • Let the mix cool down • You can add grated mozzarella cheese to the filling, this is completely optional
Parathas • Take your dough and knead again for few seconds and take a small ball of it. • Roll it in small puri and add 2-3 spoons of the broccoli filling • Closed the puri nicely with the stuffing inside • Roll it again with help of some flour into bigger round • Now heat your tawa and once it’s hot put the paratha on it • Cook the paratha applying oil/ghee/butter till it’s little crispy • Serve hot with achaar & curd
On the occasion of Hariyali Amavasya we celebrate the festival with making Malpuas.
Hariyali Amavasya is an eventful day for all Hindus and comes three days before Hariyali teej. Hariyali Amavasya is celebrated with great fervor as the festival of rainy season and on this day.
In Hindi language, ‘Amavasya’ implies ‘no moon day’ and ‘Hariyali’ means ‘greenery’, therefore Hariyali Amavasya is observed as moon festival during the rainy season, when the nature blossoms at it best. The festivities of Hariyali Amavasya are very renowned in Northern states of India like Rajasthan, Uttar Pradesh and Himachal Pradesh.
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Malpua is one of the favourite dessert of everyone. Today we are going to make this recipe with all the healthy ingredients from your kitchen.
Let’s start with our recipe
Ingredients
1 cup wheat flour (atta)
1 cup + 1/4th cup sugar
2 tablespoon Malai (thick cream)
250 ml milk
5-6 cardamom
10 almond and pistachio for garnishing
Ghee ( clarified butter) for frying
Water 200 ml
Procedure
Add Wheat flour to the bowl (deep bowl)
Slowly add milk to the bowl and mix with the whisk so that no lumps are formed
Now add malai (thick cream) to the batter
Keep whisking until you get a smooth batter
Keep the batter aside for 5 minutes
Tip- batter consistency should be medium as if it’s too thick your Malpuas would be thick and if it is too loose then Malpua batter can spread all over)
Take a wide pan now and add sugar and water in it
Bring it to boil
Add half Cardamom powder to it
We are making sugar syrup (less then on string consistency)
Now add ghee for frying in another flat pan
Add remaining Cardamom to the batter and whisk again
Tip- more whisking add fluffiness to the Malpuas
Now with a big deep spoon add batter to the ghee pan in circular motion.
( Tip – once your ghee is too hot slow your gas flame before adding batter as it can easily burn)
Fry it in high to medium flame
Flip to another side when one side is cooked (Golden brown) using a tong
Add it to the sugar syrup and soak it for one minute to two minutes
Now take out in another bowl and serve it hot with Almonds pistachio garnish
Sharing my video recipe
I hope you enjoy making the Malpuas and share your yummy pictures with me tagging #forbabynmommycooks
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From a long time I was planning to replace all my non-stick cookware and aluminum cookware with good quality steel pots and pans. As we all know healthy eating is important and so is healthy cooking. Most of the non-stick pans are coated with polytetrafluoroethylene, also known as Teflon. With the use of any metal spoon and over a time period this layer flake off and at times if you cook in that it mix with your food too.
With regular use the non stick pans loose it’s non stickiness, plus there are a lot of rumors out there that Teflon might be toxic and that these pans may not be safe to use.
Then the question that came to my mind was how to choose the best steel cookware from the available options. Some are really costly and some cheaper.
So while I was searching and reading more about it, I sum up with few points for u guys.
Heat Conductivity Materials
This is a really important point to consider as you want a good quality cookware. You need to check the base elements of your pan like only steel can’t conduct heat well so the base of the pan are made to copper or aluminum or both with steel on the top. Copper helps in better temperature control and aluminum helps in retaining the heat for a long time. So you can choose as per your requirement.
Nickel ratio – there will be some numbers on cookware when you see the description like 18/0 , 18/10 18/8. It represents the ratio or nickel and chromium in the pan. Nickel content give your pan great shine and durability so it’s always better to choose high nickel ratio. Like here 18 is chromium and 0,10,8 is nickel.
Handles and Lid-
Choosing the cookware with good quality handles and lid is equally important. Handles should be sturdy and should not get heated up fast. The lid should be proper with good covering and holding handles, as we need to open lid many times during cooking.
Pan weight
Pan weight is also to be considered as too heavy base pans are not easy to hold and move. And when you are cooking it becomes more heavier, so choose wisely.
Heavy are good though but usually not used in houseold cooking, they are more of a large scale cooking or for more professional cooks.
Pan size
Selecting the cookware size is also important and will affect the price too. You can select as per your family size and quantity that you normally cook. I always prefer small to medium as at times you need to cook for some guests too, so small pans are not useful at that time and you can’t buy a big one together.
Prevailing offers
It’s always better to buy your costly cookware when some offers are running. Like you can buy in festival sale or you can buy them in sets of pots and pans. Buying solo is not a good idea as there might be no good discount on solo cookware. Well there is always some offer running on sets.
Budget
Now here comes the most important one to consider before buying. Check your budget and requirement and then plan accordingly, you can get a medium range good brand cookware. Buying local is not a good idea as it comes with risk either it will work well or not.
I hope these points would be really helpful for selecting the best steel cookware for you. Will be sharing my review for the steel cookware I bought after my search.
Stay tuned for next blog, coming soon.
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I started giving ragi porridge to my daughter after she started solids, she really liked her ragi porridge. Things to make sure before starting ragi porridge when you are making it at home is ragi should be properly sprouted and you can keep changing the consistency of porridge as per age.
Homemade ragi flour is best for babies.
Ragi powder is really good for babies and is full of nutritional benefits. It is rich in iron and calcium and one of the richest source of protein. It helps in weight gaining for babies and easy digestion. Ragi is quite fulfilling meal for a baby.
So how to prepare sprouted ragi flour at home?
Ingredients
Ragi/ Finger Millet (1 kg or as you require), if you have Organic one then it’s even better.
Process
Take ragi in a big bowl and pour sufficient amount of water to wash it properly.
Strain the water to remove impurities that comes up.
Repeat the process 3 to 4 times until you get clear water .(remember this step is really important as ragi comes with a lot of impurities)
Now add some more clear water and soak it for 6 to 7 hours or overnight.
Sprouting ragi- Now strain the water and keep Ragi in a Muslin cloth or steel bowl with little opening to allow air flow.
You have to keep it overnight for Proper sprouting.
I use to keep in bowl and keep turning upside down after a few hours to avoid smell.
Now you can check your ragi would be fully sprouted.
Ragi
Impurities floats up
After 3_4 Wash
Strian and soak again
Soaked ragi ready for sprouting
Sprouted ragi
Making ragi flour
Now you have to keep sprouted ragi in sunlight for 2-3 days to dry it out. This is to prevent it from spoiling due to any kind of moisture
Then dry roast the sunlight dried ragi on slow flame in a pan, this will dry it out even more and make it crispy and easy to grind
Cool it and grind into fine flour
Ragi flour
Your ragi flour is ready and now you can use it in any form like make porridge, or mix it with wheat flour and chapati or cookies. Do try and share with hashtags #forbabnmommyblogs
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Being mom a thought which is always in your mind is providing healthy food and proper nutrition to your kid. We all have this little picky eater who don’t want to eat healthy food. A mother needs to learn some easy ways to add healthy and nutritious food for her little one(s). So here I … Continue reading “Healthy Kids Food Ideas”
Being mom a thought which is always in your mind is providing healthy food and proper nutrition to your kid.
We all have this little picky eater who don’t want to eat healthy food. A mother needs to learn some easy ways to add healthy and nutritious food for her little one(s).
So here I am sharing my personal tips with you. I am a vegetarian, so main source of protein come from pulses, soya, fruits and vegetables.
Now the question is how to give food rich in protein and essential vitamins and minerals to your kids.
Tips to add nutritious food to your kid’s meal.
MILK – most of the kids run away from milk and same with my daughter. She is really choosy when it comes to milk . So when she throws tantrums having milk, I make oats porridge with that milk adding some fruits to it.
Change look of the food – when the kids says no to milk, you can always try experimenting with dishes made with milk. I used to make health mix, porridge, oats, sweet dalia and kheer. She just enjoy all these items and yes milk too?.
Replace Milk with Milk products – When your kids say no to milk, try different milk products. Giving paneer, cheese, butter, curd. All have same benefits of milk, so you can try offering milk in different forms.
PULSES
Health mix chapatis – Adding some health mix powder to wheat flour and kneading with milk. Add more nutrition to kids meal.
Vegetables chapatis – You can knead chapatis dough with vegetables puree. Adding beetroot, carrot, spinach or any vegetables of your choice. It not only gives colour to food, also enhance the taste of it.
Fruits with play time – I have made a routine to have any fruit before going for playing outdoor. So in this way my daughter knows she have to eat fruit, before going out.
Juice/shakes – Kids enjoy having homemade juice and shakes is also at times.
Soya – You can add soya flour to the normal wheat flour and use daily. Soya milk is also good.
DRY FRUITS
Flavoured Milk – You can add dry fruits powder to milk, it gives flavour.
Snack – Roasted nuts are a great way of munching with healthy benefits . Roast nuts of choice with ghee and give for munching anytime.
Sweets – Homemade sweets is best way for adding dry fruits. Kids love these sweets .
As a mom, you have these plenty of new ideas, do share your ideas with me in comments.
This post is part of Get Fit, Stay Fit blog party with Bon Happetee. I would like to thank my online fitness blogger buddy, Mayuri from Sirimiri to introduce me.
Also, I take this opportunity to introduce Pragun who blogs at Praguntatwa. She blogs about the panchtatwa of life.
I am participating in the ‘Get Fit, Stay Fit’ blog party with bonhappetee
