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Masala pav is a quick snack made with pav, Mumbai street food made in a jiffy over tawa itself. Learn how to make masala pav easily at home with full video, step by step pictures.
Masala pav is one thing I drool when I am browsing instagram. I had no idea trying at home, but this week when I got pav buns, I thought I should give this easy masala pav a shot, since it is very simple to prepare and worth giving a try. I was really blown away how tasty it turned out to be. I am so glad that I have a recipe now to quickly enjoy something very similar to pav bhaji. I love all street foods like these and always wish to visit places like Mumbai, Bangalore or even in Chennai where such street foods are available in plenty. I have no idea why my India trips are so hectic and complicated, that I feel like I don't have time for anything. I even visit my parents for a day or twoūü§®. I think I should plan my trip better and give priorities in everything. Not sure if my wish would come true, let me keep dreaming so that one day my dream comes trueūüėĄ
Masala pav recipe, Under 20 mins snack - YouTube

Masala pav recipe
Recipe Cuisine: Indian |  Recipe Category:Snack - Street food
Prep Time: 10 mins  |  Cook time: 12 mins |  Serves: 2  | Author: Raks anand
Click here for cup measurementsMasala pav is a quick snack made with pav, Mumbai street food made in a jiffy over tawa itself. Learn how to make masala pav easily at home with full video, step by step pictures.

Recipe ingredients:Pav buns - 2
Onion - 1
Tomato- 2
Capsicum - 2 tbsp
Ginger garlic paste - 1/2 tsp
Red chilli powder - 1/2 tsp
Pav bhaji masala - 1 tsp
Turmeric - a pinch
Salt as needed
Butter - 1- 2 tbsp
Cumin seeds -1/2 tsp
Coriander leaves - 4 tbsp
Method:
  1. Heat 1/2 tbsp of butter over tawa, splutter cumin seeds.
  2. Add onion, fry for a minute. Add ginger garlic paste and stir fry for 30 secs.
  3. Add finely chopped capsicum and fry for 30 secs.
  4. In goes finely chopped tomatoes. Give it a fry and add 1/2 tsp red chilli powder, 1 tsp pav bhaji masala, turmeric and salt.
  5. Mix and mash as you cook for a minute.
  6. Add 1/2 tbsp more butter and cook so that it turns to a semi gravy. Sprinkle water if it turns dry. (I didn't add)
  7. After cooking for a minute or two in medium flame, push the masala aside in pan.
  8. Add required butter, slit pav buns and rub the butter everywhere over the pav.
  9. Stuff half the masalas inside and remaining over the buns.
  10. Garnish with coriander leaves and serve hot.

Notes

  • I added 1/2 chopped green chilli along onion for extra spice.
  • Finely chop everything for a homogenous texture.
  • Use kashmiri red chilli powder so that the spiciness level is less but gives bright red colour, you can add upto 1 tsp.
  • If you do not have pav bhaji masala, use kitchen king masala.
  • I love to serve with raw onions and lemon juice just like we have it for pav bhaji.
  • More butter = more delicious, you can reduce as per your preference.
Tags:masala pav, pav, masala, sandwich, roadside, masala pav recipe
Step by step masala pav pictures
  1. Heat 1/2 tbsp of butter over tawa, splutter cumin seeds. Add onion, fry for a minute.
  2. Add ginger garlic paste and stir fry for 30 secs. Add finely chopped capsicum and fry for 30 secs.
  3. In goes finely chopped tomatoes. Give it a fry and add 1/2 tsp red chilli powder, 1 tsp pav bhaji masala, turmeric and salt. Mix and mash as you cook for a minute.
  4. Add 1/2 tbsp more butter and cook so that it turns to a semi gravy. Sprinkle water if it turns dry. (I didn't add)
  5. After cooking for a minute or two in medium flame, push the masala aside in pan. Add required butter, slit pav buns and rub the butter everywhere over the pav.
  6. Stuff half the masalas inside and remaining over the buns. Garnish with coriander leaves.
Serve hot with finely chopped onion, coriander leaves, lemon wedge.
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Besan bread toast or bread besan toast is a quick after school snack, evening snack to enjoy with tea, coffee. Full video recipe, step by step pictures to learn easily.
I love savory toasts like besan bread toast. In my childhood days, bread is only bought when we were sick, no idea why. So it's always plain toast mom makes or we have it as such when we were not well. Amma at times toasts with vengaya chutney (onion chutney) with ample amount of ghee and it tastes divine ūüėć. But these days Aj loves snacks prepared with bread. We make a lot of short cut sandwiches, toasts with leftovers at times too. Like chana masala sandwich, aloo paratha stuffing + cheese sandwich etc.
Besan toast, besan bread toast, after school snack recipes - YouTube

After trying sooji toast, besan toast was on my to try list. Finally tried the same way except for curd/ cream. It's basically like a low fat bread pakora, the batter being spiced up and fortified with some ingredients. I added onion, capsicum, tomato. You can also add vegetables like carrot or cabbage to make it more healthy.
Couple of things to remember, finely chop the veggies you add - grate or use food processor if you are not good at chopping that finely or you want the work done more easily. Besan should be more than the vegetables. Always make and have it hot.
Besan toast recipe
Recipe Cuisine: Indian |  Recipe Category:Snacks
Prep Time: 10 mins  |  Cook time: 15 mins |  Serves: 3  | Author: Raks anand
Click here for cup measurementsBesan bread toast or bread besan toast is a quick after school snack, evening snack to enjoy with tea, coffee. Full video recipe, step by step pictures to learn easily.

Recipe ingredients:Bread slices - 6
Besan - 3/4 cup
Onion - 1/2
Capsicum, chopped - 2 tbsp
Tomato, chopped - 2 tbsp
Green chilli - 2
Coriander leaves, chopped - 4 tbsp
Asafoetida - a pinch (optional)
Ajwain / Cumin seeds- 1/4 tsp
Turmeric - 1/4 tsp
Salt - as needed
Oil/ ghee - as needed
Method:
  1. Finely chop onion, capsicum, deseeded tomato, green chilli, coriander leaves.
  2. In a mixing bowl, take besan and all chopped items. 
  3. Add salt, ajwain/ cumin, turmeric, asafoetida and mix well.
  4. Pour water little by little to make thick batter.
  5. Heat tawa, drizzle a tsp of oil. Spread the prepared batter as thin coating to the bread.
  6. Invert the bread carefully to the tawa so that batter spread side is down.
  7. Let it cook in medium flame while pressing gently with a spatula on top.
  8. Once the besan batter is cooked, spread the batter over the top side too. 
  9. Drizzle oil over and flip. Cook 30 more seconds or until the toast turns golden.

Notes

  • Cook in medium flame for good results.
  • recommend iron tawa/ pan or atleast heavy bottomed pan.
  • Do not make the batter too thick.¬†
  • You can also dip the bread slice instead of spreading. I prefer spreading as it is less messy.
  • Add shredded cabbage, carrot or even crumbled paneer to the batter for adding nutrition.
  • But besan should always be more.¬†
Tags:besan toast, besan bread toast, bread, toast
Step by step besan toast recipe:
  1. Finely chop onion, capsicum, deseeded tomato, green chilli, coriander leaves.
  2. In a mixing bowl, take besan and all chopped items. 
  3. Add salt, ajwain/ cumin, turmeric, asafoetida and mix well.
  4. Pour water little by little to make thick batter.
  5. Heat tawa, drizzle a tsp of oil. Spread the prepared batter as thin coating to the bread.
  6. Invert the bread carefully to the tawa so that batter spread side is down.
  7. Let it cook in medium flame while pressing gently with a spatula on top.
  8. Once the besan batter is cooked, spread the batter over the top side too. 
  9. Drizzle oil over and flip. Cook 30 more seconds or until the toast turns golden.
Always serve hot. For me its great as such, you can have tomato sauce or green chutney too.
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Potato fry, a simple recipe with minimal ingredients and prepared in a jiffy. Full video, detailed step by step pictures post.
I make few potato curry for lunch, same as I have posted earlier. But this one makes rare appearance as Aj is not a big fan of this kind of cube cut potato fry. I make potato curry only for Aj sake while I make poriyals. So it will be his choice, mostly baby potato pepper fry these days. Fresh ground masala potato curry is made so often at my in-laws place. But I make rarely for the same above reason.

Since I have been posting all simple recipes, thought of posting this one too. Check out my other south Indian potato recipes for lunch.
Potato curry with fresh ground masala
Classic potato curry
Small potato curry
Spicy baby potato pepper fry
Potato fry recipe, simple potato fry, easy south Indian potato fry - YouTube


Potato fry recipe
Recipe Cuisine: Indian |  Recipe Category: Lunch sides
Prep Time: 10 mins  |  Cook time: 15 mins |  Serves: 4  | Author: Raks anand
Click here for cup measurementsPotato fry, a simple recipe with minimal ingredients and prepared in a jiffy. Full video, detailed step by step pictures post.


Recipe ingredients:Potato - 2, large
Sambar powder - 2 tsp
Turmeric - 1/8 tsp
Salt - as needed
To temper
Oil - 1 tbsp
Mustard - 1/2 tsp
Curry leaves - 1 sprig
Method:
  1. Peel the skin of potato, wash, slice to equal sized rounds. 
  2. Cut into same thickness strips.Chop the strips to cubes. 
  3. Heat a kadai with oil, splutter mustard, add curry leaves.
  4. Add diced potato and cook for 2 mins. Stir every 30 secs.
  5. Add 2 tsp sambar powder,  1/8 tsp turmeric, required salt.
  6. Mix and cook same way for 2 - 4 mins in medium flame, stirring every 30 secs.
  7. Cook for 2 more minutes covered. Once done, remove in serving bowl.
Notes
  • There are many variations you could do to suit your taste buds.
    *Add a pinch of cumin seeds/ fennel seeds after spluttering mustard.
    *Crushed garlic cloves(2) can be added along with curry leaves. A generous pinch of asafoetida can also be added if you want to avoid garlic.
    *Instead of sambar powder, you can add red chilli powder. Also a small trace of coriander seeds powder, roasted cumin seeds powder. 
  • Cooking in iron kadai or cast iron pan gives good results. In non stick pan, the texture is slightly different.
  • Cook in medium flame always for best results.
Tags:potato fry, simple, easy potato fry
Potato fry step by step pictures:
  1. Peel the skin of potato, wash, slice to equal sized rounds. 
  2. Cut into same thickness strips.Chop the strips to cubes. 
  3. Heat a kadai with oil, splutter mustard, add curry leaves. Add diced potato and cook for 2 mins. Stir every 30 secs.
  4. Add 2 tsp sambar powder,  1/8 tsp turmeric, required salt.
  5. Mix and cook same way for 2 - 4 mins in medium flame, stirring every 30 secs. Cook for 2 more minutes covered. Once done, remove in serving bowl.
Serve hot for best results.
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Learn how to do lemon semiya step by step pictures and full video for beginners. Tasty south Indian breakfast under 20 mins.
If you are regular reader of my recipes, by now you would be knowing I love tangy food. Lemon semiya is one amongst those of my go to breakfast or dinner. It comes handy when I have no other dinner option only for myself. Both Aj and Vj are not fan of this so, it's kind of pampering myself ūüėé when ever I am so hungry, want to prepare something of my favorites, under less cooking time.

I clicked this one long back, but was hesitant to post simple recipe like this. Now since my kitchen is under renovation, I am posting all the simple recipes I could post to keep my blog alive. Please bear with my simple posts, I will sure come up with interesting posts once I am back to my new kitchen.
Though this is a simple one, I am sure this will help beginners in cooking, as well as bachelors.
Lemon semiya, lemon vermicelli upma, Breakfast under 20 mins - YouTube
It's important to cook the semiya/ vermicelli without making it mushy and sticky. My mom and mom in law adds lemon juice while boiling water and cook along the semiya, but since we all worry about nutrition, also lemon semiya being low in nutritional value, everything counts. I have also followed my Maami's method of adding carrots and peanuts to add on something more into the plain lemon semiya upma. You can adapt the same to make it with Anil semiya too. My step by step pictures and video are shot on two different instances, so there could be slight variation. I used anil semiya in steps picture and bambino in video.
Check out my semiya upma recipe, lemon idiyappam recipe and other upma recipes
Lemon semiya recipe
Recipe Cuisine: Indian |  Recipe Category: Breakfast
Prep Time: 5 mins  |  Cook time: 15 mins |  Serves: 2  | Author: Raks anand
Click here for cup measurementsLearn how to do lemon semiya step by step pictures and full video for beginners. Tasty south Indian breakfast under 20 mins.

Recipe ingredients:Vermicelli - 1 cup
Lemon - 1
Water - 1 & 1/2 cup
Turmeric - 1/4 tsp
Salt - as needed
To temper
Oil - 1 tbsp
Mustard - 1/2 tsp
Peanuts - 1 tbsp
Red chilli  - 2
Asafoetida - a pinch
Urad dal - 1 tsp
Chana dal - 1 tsp
Curry leaves - 1 sprig
Carrot, julienne - 1 tbsp
Ginger, chopped - 1 tsp
Method
  1. Heat kadai with oil, splutter mustard. Add peanuts, torn red chilli, asafoetida, urad dal, chana dal, curry leaves, carrot, ginger everything else in order. Roast until the dals are golden.
  2. Add turmeric and mix well. Pour 1 & 1/2 cups water along with required salt.
  3. Bring to boil, add semiya in sprinkled way. Mix well.
  4. Cook in high flame until almost all water is absorbed. Put the flame to low and cook covered in low flame for 3 minutes.
  5. Once done, mix well and switch off the flame. Fluff and squeeze lemon in sprinkled way. 
  6. Mix to serve.
Notes
  • To avoid bitterness, always take out the seeds in lemon. You can give a quick wash too if you want.
  • Do not over squeeze lemon. Be gentle.
  • Add lemon juice only after switching off the flame.
  • I added 2 tbsp of peanuts and found too much. So given as 1 tbsp in the recipe.
  • Adjust red chilli and lemon juice as per to suit your taste.
  • You can use green chilli in place of red chilli. Can skip ginger if you do not like it.
Tags:Lemon semiya, lemon vermicelli upma
How to do lemon semiya Step by step:
  1. Heat kadai with oil, splutter mustard. Add peanuts, torn red chilli, asafoetida, urad dal, chana dal, curry leaves, carrot, ginger everything else in order. Roast until the dals are golden. Pour 1 & 1/2 cups water along with required salt.
  2. Bring to boil, add semiya in sprinkled way with turmeric. Mix well. Cook in high flame until almost all water is absorbed. Put the flame to low and cook covered in low flame for 3 minutes.
  3. Once done, mix well and switch off the flame. Fluff and squeeze lemon in sprinkled way. Mix to serve.
Serve hot, tastes great as such, if you want can serve with coconut chutney.

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