Rava appe is quick and best for those morning struggles when everything has to be in fractions,a best snack for any occasion.
Appe is basically south Indian dish which is made with idli batter,but if you are in hurry and want a quick appe then making rava appe is best.Here we use semolina/rava and curd with little water to make the batter,if you wish you can add vegetable of your like,i have made a simple version of appe here.
Before making these appes we have to rest this batter for 15 minutes so that semolina soaks all the curd along with water and is of perfect consistency,if you notice the batter to be quite thick after 15 minutes you can add more water to it.
Many people use fruit salt or soda while making appe to make it fluffy,but if you want you can skip this,i have not used any soda here,still my appe were fluffy and soft.
We usually keep making the onion-tomato version of vermicelli,today just wanted something chinese and grabed this vermicelli and cooked in my style.with only few veggies available in the pantry,instead of heading and shopping I prefered of cooking with whatever is there.Chinese cuisine is one such dish which is loved by all and you don’t have to request them to finish this off.
Try this different style vermicelli for your kids lunch box or as a evening snack,you won’t be disappointed.
Vermicelli is often stored at every Indian household for making of seviya,either we cook sweet or salty,this time let’s cook chinese.
2 cups vermicelli cook as per given in packet
1 onion chopped
1 green capsicum chopped
1/2 cup chopped cabbage
1 tablespoon ginger-garlic paste
1/2 tablespoon soy sauce
1/2 tablespoon vinegar
1/2 tablespoon schezwan chutney
2 tablespoon boiled sweet corn(optional)
2 green chillies chopped
salt as per taste
1 tablespoon sugar
oil for cooking
First cook vermicelli as per the instructions given on the packet
Heat oil in a kadhai on medium flame
Add in ginger-garlic paste,saute till raw smell has gone
Add in green chillies, onions and saute till soft
Add in veggies(whichever you are using) cabbage, capsicum and boiled corn
Saute for few seconds
Next add in the given sauces with salt
Add cooked vermicelli
Toss it well
Garnish with chopped capsicum and corn
Chinese vermicelli is ready to be served
Hope you liked my version of vermicelli
Until then keep exploring…..
While adding salt remember,the sauce does have a little amount of salt already.
Kathi rolls were originated in Calcutta with kababs like beef,chicken amd mutton and the variations are endless today.Everyone coming with their own version here to suit their taste buds.I developed his recipe to the exact taste of my twins,knowing what they will like n what not.This roll has being a hit with them,actually made this for their lunch box as every mother will understand the pain of making something different every day for kids,it’s a huge task.So just grabbed whatever was in my pantry and essembled ,there you go a delicious mouthwatering, tasty and tangy with some spicyness here it is Chinese bhajiya roll
Chinese is every childs favourite cuisine,I can say even adults,so best roll I thaught of making was this.Purely being my way of cooking here,I have not used maida rotis only wheat flour rotis to keep it healthy.
Kathi rolls are basically any kabab or bajiya rolled into Indian flat bread like maida ki roti or gehu ki roti.
A best lunch box idea or snack
Do check my You Tube channel for detailed video Purvanchal’s Tadka
This generation is divided into two parts half being the pizza gang and half being the Indian samosa gang😂😂I hope you agree,if not you are free to do so😉but if you take on a serious note there still are people who would give away pizza for samosa and with people I mean the younger generation.
And the gang that I am talking about is none other than my twins,they love samosa.The street from where they pass by for classes has a small hotel from where aroma of Deep frying samosas just make you feel hungry and wanting to just have , from that place samosa have become my twins fav,in either way it had to happen as their dad is a hardcore fan of Samosa 😃.
Coming from Uttar Pradesh where all the samosa and chaat stuff started making them was never a big deal and every house had their own way of making masala.The whole trick lies in the masala or stuffing of samosa a little bit here n there with the masala you are gone,so perfect quantity of spices is the main stuff.
This recipe which I am sharing is the one made by all the local shopkeepers from Purvanchal region and main bazar of our native place that’s Pattinarendrapur,any person who has tried samosa from UP will get easily connect to it by have this one.
Baghara bhaat as the names says it all is a quick way to finish your leftover rice.in my house its rare that rice is left but whenever this happens Masala bhaat is made and the first in queue is my husband 😂 plane rice is not liked by him.
Making Baghara chawal I learnt from my MIL as at my place this is not entertained, they don’t like fried chawal.This recipe belongs to her.
So without wasting any time, let’s get the recipe quick…
While writing about meethi puri I am nostalgic about childhood days and missing my daddy,but its life and it goes on.There’s a story to tell here way back to 30 years travelling by train was a big deal if it was long distance and to travel from Mumbai to Banaras it took more than 24 hours and in that time maa use to make these sweet puri for snack as kid kept demanding for something ,we use to keep nibbling them the whole journey.This puri would stay fresh till 3 days in that hot summer as well.In Purvanchal region small festivals are incomplete without these meethi puri as it is served as bhog to Diety.Made meethi puri on occasion of saptami which falls in the month of sawan where Goddess Durga is praised by keeping fast and cooking in midnight before the dawn,this is quite ineresting as the next day kitchen is kept closed and members eat all the pakwans cooked in midnight.A simple recipe with wheat flour and sugar been used,while I am writing down this blog let me tell its pouring heavily here,which makes the weather more pleasant today,had gone to the nursery today and brought some plants which I am sharing with you just a random click
2 cups wheat flour
1 cup sugar
1/2 cup milk
1/2 cup water or as required
oil or ghee for deep frying
1 tablespoon cardamom powder
take a large bowl and add wheat flour
just dig in between the flour and pour milk,cardamom powder
dissolve sugar in water
add that water in the flour
knead a hard dough
let it rest for half an hour,covered with damp cloth
Masala pav is a street food and loved by many.Till few days i had never tasted Masala pav only heard about it,thanks to my devar (brother in law) who made me taste this at famous outlet near Wardhaman nagar in Nagpur.Taste was exactly like pav-bhaji but no mashed potatoes were there,i wanted to ask the recipe from the stall owner but a little hesitant (though i could Google the recipe) thought these people make the real taste and their recipes are the best one’s if stall owners are willing to share.After the stall was a bit less crowded i asked the guy who was making the masala on a huge tawa..
Bhaiya isme kya dala h (how is it made)
Oh God!!! That guy went so fast and thank God i was recording his voice😂went home and repeatedly heard his voice and got the recipe…finally
Masala Pav is quick recipe,perfect for kids lunch box or evening snack.This can be served as party snack or finger food.
Dosa has always been healthy breakfast or dinner .It has also been recommended by doctors if one falls sick, as there’s no oil or deep frying involved. Our South Indian food has so many ayurvedic benefits with it,being the very old culture of our country .There are so many varieties of dosa or adai available, but the one I am making today is what my mother use to make and this recipe belongs to her ,a quick and instant dosa ready without any fermentation required.