{Recipe}Corn Batata Vada /Corn Potato Fritters

Batata Vada is again one of the Indian street food and more famous in streets of Mumbai.Its literally means potato fritters.The name Batata means potato in Portuguese who introduced potatoes to India. Batata Vada consist of potato bhaji smashed coated with chick pea flour and than deep fried and served with hot spicy green chutneys or and other savory chutneys including tomato ketchup.But Today batata vada is with twist and i have hidden some boiled sweet corns in it.The sweet corn bites really gives different taste to the batata vada.

The process of making potato bhaji remains the same like which involves seasoning of boiled potatoes with onions,mustard,green chilies,crushed ginger garlic and coriander leaves in addition to it will be sweet corn kernels to the boiled potatoes.If kids in house try to prepare two different stuffing one with mild and other one with extra green chilies because as all you know batata vada is awesome when its pipping hot and spicy to compliment the hot cup of Tea.Lets begin with corn potato fritters.

Ingredients

For Potato Mash/Bhaji

4-6 Medium boiled potatoes

1 Cup of boiled sweet corn kernels

2 Medium onions chopped finely

2-3 Green Chilies chopped

1 Tsp of garlic chopped

1 Tsp of Ginger chopped

1 tsp mustard seeds

5-6 Curry leaves

1/2 Tsp Turmeric powder

Green coriander for garnishing

Salt as per taste

For Chick pea Batter

150-200 gram Chick pea flour

1/2 Tsp chili powder

Salt for Taste

Oil for Deep frying

Method

1)First mix chick pea in a bowl ,add in it salt,pinch of turmeric powder,chili powder and mix well,than add little water and make thick paste,consistency should be in such a way that the batter should coat the potatoes well .(do not make watery).Keep aside for rest for 15 min.

2)On the other side mash potatoes well,in mashed potatoes add corns and mash again and keep aside.In deep pan add oil,once heated add mustard,once it starts to splatter add curry leaves,green chilies ,and ginger garlic chopped ,saute well,than add chopped onions and again saute for 1-2 min.Than add turmeric powder,salt as per taste and the mashed potatoes and corn mixture.Mix well until the potatoes and the seasoning gets combined well.Cover and cook on low flame for 1-2 min.open the lid,add the chopped coriander and mix well.Off the stove and keep the potato corn bhaji to cool down.

3)Once bhaji is cooled then make  roundels  and place in plate.For best result you can place the vada roundels in refrigerator for 5 min.

4)Meanwhile place the pan on stove once heated add oil for deep frying.Allow the oil to heat well so vada's will fry well.

5)Then take each potato corn roundels and roll in the chick pea batter and make sure its coated well with the batter and then deep fry .fry well until the outer cover is little crisp.If you feel oil is over heated reduce to medium and fry the vada's or else it will burn.

6)once vada's fried then place it on kitchen tissue to observe extra oil.Server hot with you evening chai /Tea and deep you can use green chutney or tomato sauce or ketchup. 

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{Recipe} Goan Pork Vindalho

"Pork Vindalho"yet again one of the authentic recipes from goan cuisine .Pork Vindalho is the must dish during festivals and celebrations because it is loved and relished by all.Also its very simple dish which only required few hours of marination with little spices and then just place the pot on the stove and leave the dish to cook on slow flame,see no handwork at all and the dish is done.

The most attracting part of the dish is the bright red colour which makes you salivate once you see the dish and also the aromatic essence will make you just lick your fingers.So let begin with fiery Pork Vindalho recipe.

Servings 6-8 

Total Preparation Time : Overnight +Cooking

Cooking Time : 40 to 60 min

Ingredients

1 Kilo Gram Pork(Cut into cubes)
4 Large Onions slices

2 Green Chilies slit

Salt as per salt

1 Tsp Sugar

Below Ingredients Grind into fine paste

15 Kashmiri Chilies

2 Tsp Cumin

1 Tsp Turmeric

10-15 Garlic cloves

1 Inch Ginger

2 Cinnamon stick

6 Cloves

10 Pepper Corns

Toddy Vinegar to grind

Step wise Method
1)Wash the pork well and dry it using kitchen towel,Make sure no water in pork.Apply salt and keep aside until you grind the vindalho masala.

2)Then Grind all the above mentioned ingredients using vinegar into fine paste.

3)Then spread the red vindalho masala over the pork.

4)Add onions and mix the pork well in the masala. Marinate at least for 3-4 hours and for best result marinate overnight.This marination process will help masala penetrate into the pork.

5)Next morning transfer the marinated pork into a mud pot or a nice nonstick pan and just place on slow flame and cook for about 30 min.Make sure to cover the lid and stir occasionally.

6)After 20 or 30 min you will see the vindalho as below.Add 1 tsp sugar,salt as per taste and stir well.

7)Cook for more 10 min or until the water is maximum dried and its done. Then enjoy the Goan fiery Vindalho with goan pao or rice.Server with Fresh green chili slit on top.

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{Recipe}Prawn Balchao (Goan Prawn pickle)

Prawn Balchao is Prawn pickle with spicy,sweet and tangy flavour.  Balchao you can term as pickling of sea food or meat which you can preserve for at least for 6 months and consume without reheating :) But ,among fish prawn balchao is most commonly prepared because most of them just love it.The colour and the aroma of the dish is mind boggling !

Prawn Balchao is best option when we stay away from family or when we do not have fish is home. Balchao you can just enjoy as side dish with rice or just take some slice bread or pao and just spread over and relish the sweet,spicy and tangy flavour of Goan Cuisine.So guys here i come with Prawn balchao recipe for those guys who are away from homes and for those who want to learn Balchao recipe.You can substitute your favourite seafood or meat and prepare balchao of your choice.

Servings 1 Kg Bottle
Total Preparation Time :40 Min
Cooking Time :30 min


Ingredients
1 kg Prawns(shrimps)
2 large onions
10-15 Curry leaves
2 Table spoon Sugar
salt to taste
1 Cup or as required oil as required

(Make paste of below ingredients using vinegar)
50 Kashmiri Red chilies
2 Large pods of Garlic
5 inch ginger
1 1/2 Tsp of Turmeric
11/2 table spoon Cumin seeds
1 table spoon  pepper corns
1 table spoon cloves
2 sticks of cinnamon
1 small ball of tamarind
Goan vinegar to grind

Step wise Method of cooking Prawn Balchao

1)First clean the prawns (so if you have 1 kg uncleaned prawns then after cleaning it will reduce to 500 or 600 gram)wash well,if prawns are bigger in size then cut them into small pieces and then apply salt and turmeric and keep aside.

2)Then Arrange all the ingredients required for grinding.Then Grind these all using vinegar into fine paste and keep aside.

3)Then add oil in pan,once heated add the marinated prawns and fry well.Once fried well remove from the oil and keep it in plate.

4)Fried prawns will look like below.

5)In the same pan which we fried prawns add curry leaves and onions chopped.Fry the onions on slow flame until translucent.

6)Add the ground red masala and fry well.Then allow the masala to cook well on slow flame may be for about 10-15 min.

7)Then add the fried prawns and stir well.Add 2 table spoon of sugar and salt as required.You can add vinegar also if required.Cook the balchao for more 10-15 min until you see the oil floating on top.

8)Allow the balchao to cool down and then transfer it to glass jar and let it mature for a week at room temperature.After a week its ready to gobbled .Best to serve as side dish with steamed rice ,chapati or Bread.

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{Recipe}Paneer and Green peas penne pasta

Today's recipe Paneer and green peas penne pasta.Thought of getting some twist in this Italian cuisine. Wanted to add extra nutrients to the normal pasta so added my son's favourite Paneer(cottage cheese) and peas too.This twist really turned to be yum .Few pasta recipes on my blog are Creamy Macaroni Chicken Pasta,Spaghetti Pasta with Chicken and veggies,Spinach and corn elbow pasta recipe,Broccoli Pasta,Colourful Pasta Recipe ,Elbows Pasta cooked in minced lamp and green peas ,Broccoli and spring onion penne pasta Recipe,Penne Pasta in white sauce  and there more .

Ingredients

100 Gram Penne pasta boiled

100 Gram Paneer cubes

1/2 Cup Green peas frozen or fresh

3 Tomatoes Blanched and chopped

1 Onion chopped

1 Tsp chili powder

1 Tsp Garam masala

2 Table spoon Tomato sauce

1/2 Tsp oregano

1 Tsp fresh cream

1 Tsp Butter

Olive oil

Method

1)First to boil the pasta add water to a pan along with oil and salt.Then add the pasta and cook for about 10 min or until its cooked well.Do not over cook the pasta.Drain the water and keep aside.

2)Then add butter in pan and fry the paneer till little light brown and keep aside.

3)In other pan add little butter and olive oil.once heated add onions and saute for 1 min.Then add chopped tomatoes,green peas and mix well.Then add tomato sauce, chili powder ,salt as per taste and garam masala and mix well.Cover the pan and cook for 2 min.Then add paneer,oregano,little cream.

4)Add the boiled pasta and mix well .Cover and can cook for 1 min.Since its paneer based pasta so did not add cheese.Once done serve hot for breakfast or dinner.

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{Recipe}Red Chicken Korma

Red chicken korma is simple chicken curry prepared using powdered spices and few dry spices along with curd for thickening the curry.When there is less time to decide on what to cook specially on busy Sunday,then this red chicken korma is the best recipe to prepare.It takes really little time to prepare and also with less ingredients..

Having these kind of easy recipes of non-veg really makes cooking simpler specially on those busy and sometimes lazy weekends.As we know otherwise non-veg dishes always takes advance preparation because of marinating process.So lets begin with one more quick recipe of Chicken.

Servings 4-5

 Preparation Time : 10 min

Cooking Time : 20 min

Ingredients

500 Gram Chicken pieces

1 Cup Curd

2 Large Onions

10 Garlic flakes

1 Table Spoon Coriander powder

1 Table Spoon chili powder

1 Tsp Turmeric powder

10 Cloves

3-4 Cardamom

10 pepper corns

Salt as per taste

Oil for Frying

Method 

1)Clean the chicken pieces well and drain all the excess water and add salt and lemon .Then arrange all the ingredients required.

2)Then grind the onions and garlic into fine paste.On the other side place the pan on stove,then add oil and once oil is heated add the chopped onion and garlic paste.Fry the paste well.

3)Add the powdered spices and dry whole spices and mix well.Again cook the mixture for about 5 minutes and make sure you can see little oil floating over the masala ,this means the masala is cooked well and not raw.This point you can add the chicken and stir well in the masala.

4)Then add curd into the chicken and mix well.And then cook on slow flame for 15 min.Keep stirring in between so that it doesn't stick to the pan.

5)Once you see oil floating on the gravy then you can switch of the stove and your red chicken korma is all done.Serve the gravy with hot roti's.

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