Medu vada is a crispy fluffy and a popular south Indian dish .Its crispy yet soft and fluffy paired with sambar(lentil stew with veg ) and coconut chutney.Medu Vada/Medu Wada  has always been my favourite ,Can have it any time of the day .Medu vada dunked in hot piping sambar is an amazing combo as well.

ingredients
1 cup urad dal
2 to 3 green chillies
1/ inch ginger minced
1 onion chopped
6 to 7 curry leaves chopped fine
6 to 7 peppercorns(optional)
salt
oil to fry

method

Wash and soak the urad dal for 4 to 5 hours to overnight

Drain and grind to a paste without adding water,if you need just add about a spoon or so ,more water you add the batter will be watery .

Transfer the batter in a bowl and beat with your hands two to three times,this ensures batter is fluffy 

Now mix the chillies ,onion curry leaves to the batter .

• Add salt and mix
• Heat oil to deep fry ,once the oil is hot wet your palm and take a small portion and shape into a doughnut ,make hole in centre with your thumb 

• Drop the vada in the oil and fry over med high flame until it turns golden brown on both sides
• Remove the vadas on absorbent paper ,serve with sambar and coconut chutney

notes
soak it for 4 to 5 hours ,i usually soak it overnight .
If at all you need just add little water to grind till smooth ,if the batter turns watery you may add semolina or rice flour
the oil should not be very hot if the vadas are fried in hot oil it will be uncooked from inside
If fried in less hot oil the vadas will absorb all the oil ,so keep the flame med high the oil should be med hot.
Also add salt just before you are ready to fry the vadas ,add and mix well with your hands.

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Mini cheesecake/Baked strawberry mini cheesecake are cute little mini cheesecakes that taste absolutely delish .These make  a perfect dessert for any parties and they are so easy to put together 

.Adorn you dessert table with these little beauties for your parties they are sure to be a hit .Since they are baked in muffin liners they are perfect individual desserts.

My little blog turns 5 today !! What an amazing journey it has been ..When I started way back in 2013 little did i know i would continue this so far But I'm glad I did .Would love to thank you all for all the love and support . Since it is blog's 5th anniversary I thought of sharing these elegant baked strawberry mini cheesecakes 

Do give this recipe a try Im sure you and your loved ones will love them.

ingredients

200 gm cream cheese

75gm crackers(i used vita Marie)

50 g butter melted

1/3 cup sugar powdered

1/2 tsp vanilla extract

1 tsp lime juice

1 egg

100 ml fresh cream 

2 tbsp strawberry crush
 Or preserve

Method

• Crush the crackers/biscuits using a rolling pin or use the blender
• To the crushed biscuits add the melted butter
• Line the muffin tin with cupcake liners /you may use silicone mould as well.
• Fill 1 tsp of the mixture in each liners and press with a back of a spoon
• In a bowl beat sugar and cream cheese till creamy 
• then add in egg and whisk till its nice and creamy 
• Add the fresh cream and mix.
• add vanilla extract and lime juice and mix well.
• Pour 2 tbsp of this mixture in the cupcake liner 
• add 1/2 tsp of strawberry preserve or crush on the top of every cheesecake and make swirls using tooth pick or skewer
• Bake in pre heated ovwn at 180 degree Celsius for 20 to 25 minutes 
• Allow it to cool for 3 to 4 hours before serving
• top it up with some preserve and serve chilled

I have used strawberry crush you can use any preserve/compote as well.

I have used vita marie biscuits for this you may use any crackers .

Allow the cheesecakes to cool atleast for 4 hours before serving 

Keep it in the refrigerator and serve it cold.

You may drizzle some more preserve/compote before serving.

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Masala Pav ,One of the famous street food from Mumbai/Bombay . Masala pav  is simply finger licking good its nothing but bread/pav stuffed with a spicy onion tomato gravy toasted with butter on tava and served hot..Masala Pav has been my favourite  dish since college days ..My friends and I used to enjoy having this ..Those were the days ! .Now I make this at home only .It was raining heavy and i was craving for this so quickly made this and we enjoyed it .Although Masala pav is my to go option when i have leftover pav/breads but I enjoy it more during monsoons while its raining out love to gorge on this .

If you love cheese add as much as you want..the recipe is quite simple ..some people love to make this with leftover pav bhaji gravy but we simply love it like this. Masala pav is perfect option for lazy dinners or for those small evening hunger pangs.All you need is just 15 minutes to put all things together .I love having this with lots of nylon sev it adds a nice crunch and of course some grated cheese which makes everything yummmmmmy

Ingredients
4 Pav/bread
2 tomatoes chopped
1/2 tsp ginger garlic paste
1 big or 2 med sized onions finely chopped
1 capsicum/green bell pepper finely chopped
1/2 tsp cumin seeds
2 tsp pavbhaji masala
1/2 tsp red chilli powder
3 tbsp butter/ as needed
1 tsp oil
salt to taste
lime/lemon juice and wedges for garnish
grated cheese as needed
sev as required

method

• Heat a tava/non stick pan add oil and butter 
• once hot add cumin seeds ,let it splutter
• Add chopped onions and fry till transculent 
• add ginger garlic paste and saute till raw smell goes off
• add the chopped tomatoes and saute till mushy
• also add the chopped capsicum and saute,mash it with the masher 
• add the red chilli powder and pav bahji masla  mix well also add salt
• Add about 1/2 cup water and let the mixture cook till it thickens
• simmer and cook for few minutes
• add coriander leaves and lime/lemon juice.
• Remove the masala in a plate,just keep some in the pan In the same pan add about 1tbsp butter and toast the pav/bread
• Add the masala over the pav 
• Garnish with a dollop of butter  sev ,little chopped onion corainder leaves and grated cheese and serve with lemon wedge 

i like my masala pav to be moist hence i let the masala coat the pav well if you like crispy pav then simply toast the pav till crisp and fill the masala in and also place some on top choice is yours.

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Veg Kurma or Green Veg kurma is a delicious dish from the state of karnataka its a coconut based dish made with mixed vegetables ,it goes really well with parathas or chapatti you can enjoy it with pulao too.Hariyali Veg kurma is a mild spiced creamy dish and taste amazing .Usually served in south indian hotels with veg pulao or poori .This veg kurma /korma is easy to prepare and taste delicious.

ingredients
12 to 14 cauliflower florets
1 potato cut in cubes
1 carrot
1/2 cup green peas
1 capsicum
7 to 8 french beans
to grind to paste
1/2 cup coconut grated
4 to 5 green chillies
10 cashews
1/2 tsp cumin seeds
handfull of coriander leaves
few mint leaves
1 tsp poppy seeds/khas khas

1 tsp ginger garlic paste
2 onions chopped
1 tomato chopped fine
2 bay leaves
2 to 3 cloves
1 inch cinnamon stick
1/2 tsp garam masala powder
1 tsp coriander powder
curry leaves a sprig
oil
salt

Method

• Cut the veggies and keep aside
• Boil the veggies with water,salt and a bit of turmeric powder in a pressure cooker for one whistle you may cook for 2 whistles but i don't like the vegetables to be very soft and mushy .
• Grind the coconut,cumin,poppy seeds chillies coriander mint and cashews to a smooth paste adding little water.
• Heat a non stick kadhai/vessel add oil ,once hot add the bay leaves ,curry leaves cinnamon and cloves,let them crackle.
• Then add the chopped onions and ginger garlic paste and saute over medium flame till the onions turn soft and raw smell disappears.
• Add the chopped tomatoes and cook till mushy.
• Now add the ground paste and saute for few minutes,also add chilli powder and coriander powder and mix 
• Add in the boiled veggies with the water in which its cooked
• Simmer for 8 to 10 minutes
• Add garam masala powder
• Check for salt add if needed.
• Serve hot with parathas/pooris chapati or with pulao  

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Chicken Momos/Dimsums are mouthwatering juicy dumplings popular from Tibet Nepal Sikkim and  .Momos are my hubby's fav and he was the one who introduced it to me when it was not so popular here in mumbai .Since he loves it too much i had tried it at home many times I did use cooked mince once but the ones made with raw mince turned out juicy and yumm always ,since the mince is cooked together while steaming releases juices and makes the momos super juicy and delish .

Momos are steamed in bamboo basket but you can use your idli /normal steamer as well
Momos are usually served with a spicy chutney/sauce made from  tomato and chillies I prefer serving them with schezwan sauce though and i always have abottle of my homemade schezwan sauce  in the fridge.

do try these yummy juicy momos at home and enjoy it hot while it rains out ...

ingredeints

250 gm chicken mince(use thigh and breast mix)

1 tbsp butter/olive oil

1/2 cup cabbage grated fine

3 spring onions and bulb cut fine

6 to 7 garlic cloves minced

1 and 1/2 inch ginger minced fine

1/2 tsp soy sauce

1/2 tsp pepper powder

for the dough covering

1 and 1/2 cups maida/all purpose flour
1 1/2 tsp oil

salt to taste

water to knead the dough .

method

• Wash the chicken mince and drain excess water
• In a bowl mix together mince,sauce,salt ,pepper spring onions and cabbage and keep aside for 10 to 15 min or refrigerate it for later.
• I prefer to slightly blitz/grind the mince with the other ingredients in the mixture .
• Make a firm dough by mixing sifted flour salt oil and water ,cover with a damp cloth and keep aside for 20 minutes.
• Divide the dough into equal balls and roll it thin like chapati
• With a cutter /back side of any glass or bowl cut into rounds 
• Place the filling and fold it as shown below.
• Shape it the way you like or  refer the pics below.
• Grease the plates of the steamer /bamboo basket with oil.

• Place the momos on the greased plates
• Prepare the steamer by adding 2 glasses water and let it boil for 6 to 7 minutes on high flame.
• place the greased plates with momos and cover the steamer with the lid
• Then Switch the flame to medium high and cook for 15 minutes or until the momos are done
• If the cover is sticky it means it needs to be cooked for few more minutes,if its not sticky its done.
• Serve hot with schezwan sauce or any spicy chutney. 

Notes
Use chicken mince preferably made from thighs ,using breast piece mince alone will not be so juicy.
you can use wholewheat flour as well but the ones made from maida /all purpose flour turn out to be more yummy 
the rolled momos can be kept in the fridge covered with a cloth and can be steamed later
You can skip the cabbage it makes it more juicy.

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Pomfret Rava Fry or Green Masala Pomfret fry  is one of my personal favourite .crisp rava fried pomfret fish curry and rice ,what a delicious meal.My comfort food .Its been raining heavy these days and fish is quiet rare in the market but Iwas lucky enough to get some fresh pomfrets .I marinated them in green masala and coated with sooji/semolina/rava and fried till crisp.It was super duper yummy.

Green masala is my go to and favourite for fish fry .It adds freshness and lots of flavour to any fish .The pomfrets were perfectly marinated and fried to perfection.I have shared a stuffed version of pomfret fry in the blog earlier which is a family favourite ,will be sharing more versions soon.

ingredients

2 medium sized pomfret/paplet

1 cup coriander leaves

1 and 1/2 inch ginger

8 to 9 garlic cloves

3 to 4 dark green chillies (spicy ones/ or 7 to 8 mild spiced

1/2 tsp turmeric powder

juice of 1 lime /as needed

salt to taste

2 to 2 tbsp rava/sooji to coat

1 tsp rice flour

oil to shallow fry

Method

• Descale the pomfret and clean it well               
• Make slits on it with a knife
• Apply salt and lime juice and marinate for 15 minutes
• Mean while prepare the green masala
• In a mixie jar iander leaves,chilli ,garlic ginger ,turmeric and grind to  smooth paste adding very little water.
• Marinade the pomfret with this paste ,make sure you fill the masala in the slits as well.
• Keep aside for 30 min to 1 hour ,if keeping longer ,refrigerate it.
• In a plate mix rava/sooji and rice flour 
• Once your ready to fry ,coat it with rawa .
• 

• Keep aside for 30 min to 1 hour ,if keeping longer ,refrigerate it.
• In a plate mix rava/sooji and rice flour 
• Once your ready to fry ,coat it with rawa .
• Heat oil in a pan to shallow fry,once the oil is hot place the pomfret in the pan .
• Fry over medium flame on both the sided till light brown and crisp.
• Serve with fish curry and rice or enjoy it as an appetizer with some onion rings and lime wedges.

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