Popular Recipes

Friday, October 14, 2011

"Aroma From a Guest Kitchen"- (Guest- Shyam Jugade)- Spring Onion and Egg Pakoda

Guest- Shyam Jugade
This amazingly crispy and tempting pakodas were made by Shyam kaka last week for our weekly 'Mantra Mugdha assemblage' at the 'Jugades brand new Palace'!
There is so much to learn from kaka..... his friendliness, his passion towards acting/theater, his leadership skills, his genuine nature and now.... I newly learn ....he has great 'cooking' skills too!!!
These pakodas made that day, were a 'vegetarian' version(with potatoes -I think that was Swati kaku's idea!) of the original 'Egg' pakodas.But Shyam kaka says the ones with 'eggs' came out tastier!
2 bunches of spring onions chopped
4 hard boiled eggs grated OR use potatoes for vegetarian version
1-2 tsp Gram flour
1tsp ajwain seeds
red chili powder
oil to fry

1) Mix together spring onions,grated eggs, gram flour, ajwain seeds, salt, chili powder.Add just a little water to 'wet' the mixture. Don't add too much water.
2) Take 2 spoons.Take one spoonful batter in one spoon, with other spoon scoop the batter and make 'Egg shape' and drop it into hot oil and fry till golden brown.
note- Kaka had used a deep fryer to fry these pakodas.
3) Serve hot  along with your favorite chutney/ ketchup.

These pakoras came out really cripsy and tasty.....everyone was going in for the seconds and asking for the recipe!!!

Monday, October 10, 2011

"Aroma From a Guest Kitchen"-(Guest-Aditi Kakde)- Sandwich Delight

Guest = Aditi Kakde
'The Taste of Columbus" Cooking Competition 1st prize winner in the "For Little Connoisseurs-Nutritious but Delicious snacks for Kids" category

The Tri colored 'Sandwich Delight' made by Aditi looked  so colorful and pretty and it all came together to taste great and sure to be your little ones favorite!!!

Aditi tells about her recipe:
I always think that preparing any item for kids is always challenging...since they are the best judges always....
and more over I feel that they usually get attracted to some sort of color combination ...
this inspired me to make a tri-color sandwich which is easy to prepare and also looks attractive ...yet its nutritious values are maintained...
Whole Wheat bread
For Red Layer:
Shredded beet root
Shredded carrots
Vinaigrette made with olive oil,honey, vinegar and salt

For Green layer
Green Chutney( cilantro, mint,green chilies,lime,salt, sugar and ginger)
Potato boiled and shredded
Sprouted mung beans

White layer
Cream cheese, paneer and yogurt(mix to make a 'spread' and add salt and sugar)
Cooked corn kernels
Pineapple slices

1) Cut the edges of 3 slices of wheat bread
2) On one slice apply red layer, on the 2nd apply the white layer and on the 3rd apply the green layer.

3) Toast the sandwich on a skillet with little butter till it is golden brown.
4) Cut into triangles and serve!