Batura thin crust Veggie discs......

Okie don't wonder what in hell is this with the name I have given this dish. Batura thin crust Vegie disc?? well yeah I made it out of leftover Batura dough. hehe yeah. Thats y this funny name. It is just like how u make pizza. I had this leftover batura dough which I didnt wanna use again coz we where in no mood for oily baturas. So what else can I do with this leftover dough? And then this idea clicked me. I made these thin crust coz I wasnt sure if the batura dough will form a base like the pizza dough as it has no yeast in it. So the best option is to make it thin crust..:D. To make these




You need :

Leftover Batura dough
Tomato ketchp : 1 cup
Onions : 1 medium finely chopped
Tomato : 1 finely chopped
Mushroom - 1/2 cup chopped
Chopped Olives - 1/2 cup
Green bell pepper - 1/2 cup finely chopped
Mozarella cheese : 1 cup
Oregano - 1/2 cup
Salt to taste
Butter




Method :

Preheat the oven to 350 degree F.

Take the leftover batura dough and add some salt and around 1 tsp of oregano to it and mix the dough well. Now roll the dough into small marble size balls or a little bit bigger. Roll them out in circles and roll it very very thin. Once the the circles are ready, lay them on a big pizza plate or a pan at around 1 inch ditance from each other. Spread some butter over each circles and then spread a spoonful of tomato ketchup on it. Now, add a bit of all the chopped vegetables on the circle and then lastly top with some mozarella cheese. Put it in the oven and bake it for 20 to 25 minutes at 350 degrees F. Keep checking in between. When the cheese melts and the pizza looks cooked remove it from the oven.






Serve hot with tomato ketchup. Great as a teatime snack.enjoy!!

Masala Paav - Paav bhaji in a different form.....:)

" Masala pav is a spicy blend of tomato onion gravy cooked and stuffed inside butter laden pavs.Every pav bhaji vendor serves his own version of Masala Pav so that each one tastes different but equally delicious. Very often the pav bhaji gravy is tossed with pieces of pav and served with a slice of lemon.It is a spicy way to serve bread. Quick and easy!"

This is the only information I found about this Masala Paav when I tried to search its origin. Guess its the brain child of the Chaat and Paav bhaji vendors...who came up with this amazing say of serving paav. I always make this dish for lunch...whenever I make paav bhaji for dinner the previous night. Yeah, this is a dish i make next day just to make the leftover a bit interesting. I somehow feel bored to eat the same thing for the next day. I guess there are many who will nod there heads to this. Right? Who likes to eat the same thing again and again... I dont. So Iam always searching for new recipes and way to make the leftovers interesting.

I ate masala paav for the first time in Grant road, Mumbai.... in a Paav bhaji joint named "Sardaar Paav bhaji Centre". Ohh it was so awesome. That when I came to know that a dish like this existed. It is so easy to make. You can find this dish in any of the paav bhaji joints or paav bhaji "thela" /stalls in mumbai. I simply relish it. Hope u all like it too. :D

Okie... I always make this dish as a leftover.... but u may make and serve it as a different way to serve Paav bhaji...:)

This looks so good... I kept clicking snaps... hmmmm.... lovely and tasty Masala Paav... hmm okie now here goes the recipe.

You need :

Hamburger bun : 4

Onion - 1 medium chopped

Tamarind chutney (optional ) - 1/2 cup

Coriander leaves

Lemon juice - 3 tsp

Paav bhaji (leftover ) - 3 cups ( you can find the recipe for the bhaji here )

Nylon sev - 1 cup

Method :

Butter both the sides of the hamburger buns and then roast it on the tava. Once the bun becomes golden brown on either side. Place the buns on the plate. Keep the base bun on the plate and spread the ( paav bhaji ) Bhaji over it. Now put some spoons of the tamarind chutney to it. This is optional, and you may avoid it. The masala paav yet tastes lovely. Now sprinkle the chopped onions and the freshly chopped coriander on it and cover it with the other bun. Spread butter on the top bun and then spread some more paav bhaji masala over it. Garnish with nylon sev, few drops lemon juice and coriander leaves. Serve it hot. this can be eaten with a spoon. Enjoy!

My hubby relishing the Masala Paav !

Serve hot as Dinner / Lunch or as a snack. No side needed. Its a complete meal in itself....:) Enjoy!

Moon dal Kofta (leftover magic part 3)

Hiii.... says my moong daal wada.... It was missing my blog for nearly 2 weeks now. Remember my previous 2 post where i posted about these lovely moong daal wada and the chaat?

here goes the links...

Moong daal masala wada
http://chutkibharpyar.blogspot.com/2008/04/leftover-magic-moong-daal-1-moong-daal.html

Moong daal dahi wada chaat
http://chutkibharpyar.blogspot.com/2008/04/leftover-magic-moong-daal-2-moong-dahi.html

Well after all the trial and bored with the moong dal wada and chaat... I decided to try something new... and see what I came up with? This tasty moong daal kofta... it turned out so good that I am surely gonna try it again.... leftovers or no leftovers...:P This poor picture was lying in my edit post for nearly 2 weeks (there are several more lying in the edit post for god knows how long.... craving for a write up and to be posted... there chance will come soon....) and I left it there as I felt my blog had got an over dose of moong daal... so now here I am back with the "leftover magic".

My leftover masala moong daal wada

The yummy kofta on its way to perfection and completion

To make this lovely kofta u need :

Moong Daal Wada : 7-8 balls (see previous moong daal masala wada post forthe recipe to make this.)
Yoghurt - 1 cup

Besan (gram flour ) - 2 tbsp

Red chilli powder - 1 tsp

Turmeric powder - 1 1/2 tsp (i love the yellow colour in my curry)

salt to taste

Sugar - 1 tsp

Garam Masala powder - 2 tsp

Oil - 1 tbsp

Bay leaves - 2

Ginger - 1 tsp finely chopped

Fresh coriander leaves for garnishing

Method :

soak the moong daal wadas in warm salted water for 2 minutes, squeeze and keep aside.

In a big bowl, whisk yoghurt and besan together. Heat oil in a pan an add the bay leave to it. Now add the chopped ginger and saute for a minute . Add the garam masala, turmeric powder and red chilli powder and cook in the oil for about 30 seconds on low flame..Add the yoghurt mixture along with salt and sugar. Mix well. If the curry looks too thick, add some water to it to get the consistency of dosa batter. Mix well and allow the curry to boil. Once the curry is boiling add the moong wadas to it. Simmer the curry for 2 more minutes and then remove from flame.Your moong dal kofta curry is ready.

What power this leftover has... it makes a person think so much out of the box....hmmm..So this way the leftover pesarattu batter story ended here, by being transformed into this gorgeous looking kofta curry. Isnt it how life is.... many a times we start with something and end up somewhere else. So true!! enjoy.

Garnish with fresh coriander leaves and serve hot with chapati ot rice.Enjoy!

Leftover Magic - Moong daal 2 (Moong Dahi wada chaat)

What to do when u have any fried item in excess?. ...One best solution is... combine it with dahi. I always do that, as me and R both love dahi a lot. Anything poured with dahi and we relish it... even plain bread..:P ...So if u check my earlier leftover recipe, I told u how i used left over pesarattu batter to make the wada, right? Now I had this wada which i made. What to do with that now? So I came up with this easy Moong wada chaat. Enjoy it here goes the recipe to make one plate of chaat.



You will need:

Moong dal wadas ( see my prev post for the moong daal wada) - 2 or 3 sliced
Yoghurt - 1/2 cup
Red chilli Powder - 1 tsp
Tamarind chutney - 2 tsp
Mint chutney - 1 tsp (optional)
salt to taste
Roasted Cumin powder - 1 tsp
Chaat masala - 1 tsp
Fresh coriander leaves
Nylon sev - 1 tbsp


Method:

Cut the wadas in slices and dip it in hot salted water and put in the serving cup. Now take the yoghurt in a seperate bowl and beat it well to get a pasty texture.Now pour this youghurt on the wadas. Garnish with the powders, masalas and the chutney. Top it with some nylon sev and fresh coriander leaves. You may also put cut onions on top. Serve and ENJOY!

Serve and enjoy!

Leftover Magic - Moong daal 1 (Moong Daal masala wada)

Have you ever wondered... "what to do with this extra Pesarattu batter?" Well, I came around that situation yesterday.I made pesarattu on this weekend and as u all pesarattu fans know how heavy it is. It had it for 2 days at lunch...in a row.It difficult to eat more than two... atleast thats how it was with both of us. After all the pesarattu I just slid it inside my fridge and cooly forgot about the batter.Now, yday when i got the batter out of the fridge... i heard my husband cry...saying "not pesarattu again".... hmmm kids and their demands..( my hubby R is no ess than a kid when it comes to fussing).. so i slid it in again and began my mind machine thinking what should I do with this batter.

I had seen that in india when there was very little adai or dosai batter left in the fridge my mom used to make wada or kuzhi panizharam.... with it. So then, I decided I will try the same thing with this pesarattu batter, and it came out very good and tasty. So any of you u have that leftover batter in the fridge...get up and start working. You may also make this wada fresh. All u need to do is soak moong dal for overnight and grind it in a mixer adding salt, few green chillies, jeera and ginger.Your pesarattu batter is ready.




For making this you will need : Iam giving mesurements for 2 cups pesarattu batter.

Pesarattu left over batter - 2 cups
Onions - 1
Gram flour (besan) - 1cup (if the batter is too loose... if its thick just add 1/2 cup.)
Cornflour - 1 tbsp
salt to taste
Ginger - 1" piece finely chopped
Red chilli powder - 1tsp (optional) - I added this to my batter was too bland.
Oil for frying



Method :

Add all the above ingredients except the oil into the batter and mix well. Heat the oil in a big kadhai. Take a big table spoon and drop a sponful of batter in the hot oil. Keep the flame in medium and cook the wadas.This will take some time.Let the wadas cook properly. Keep turning in between. Once the wads are golden in colour remove from the oil on a paper napkin. See that u take it out on a paper napkin as u dont want the wads to be full of oil. The paper napkins will take all the excess oil from the wada.

Now your moong dal masala wada is ready to be served.



Serve it hot with tomato ketchup or mint chutney... Enjoy!

Left-over Magic

This is my contribution to the WBB # 15 Hosted by nandita of saffron trail (http://saffrontrail.blogspot.com/2007/09/wbb-15-announcement-gokulashtami.html)

This is what happens when ur fridge is stacked up with yesterday's leftover...."MAGIC" thats wt happened with me... My magic was this amazing breakfast recipe i came up with. I have one chapati and half a cup of rice from yday nights dinner. Now i didnt really want to trash it.....what to do?. So here is he magic i made.. for breakfast...:)

A quick and easy recipe... I call it magic coz this just happened and was amazed at what i made and how lovely it tasted.Do try it and let me know. You may use some or all items.




Ingredients :


leftover chapati - 1
left over steamed rice - 1/2 cup
white Oats - 1/3 cup
onion 1/2 chopped
tomato small - 1
Green chillies - 2-3
Fresh coriander leaves
Lemon juice - 1 tbsp
mustard seeds - 1tsp
Jeera -1 tsp



Method:



Soak the oats in some water for a 1 min, drain the water out and keep it aside. Now take the chapati and cut it into small pieces. (you can make this even with chapati alone. It tastes awesome....)


In a kadhai, take some oil. Add the mustard seeds, jeera and green chillies (slit lengthwise) into the oil. let the mustard seeds splutter. Now add the onions and the tomatoes.Add turmeric powder, and red chilli powder to it. Saute them well. Add the oats and let it cook well. Now add the rice and after mixing well for sometime follow it with the chapatis. add salt and mix well it everything is cooked well. Garnish with fresh coriander and fresh lemon juice.

Serve hot as a filling breakfast.