Kanda Poha (Flattened Rice Pulao / Pilaf - Maharashtrian Breakfast Recipe)

 

            Poha is a traditional Maharashtrian breakfast, very common in almost every household. Very light and nutritious, it can be relished as an evening tea-time snack or as a lunch box meal. It tastes awesome with a drizzle of some pickle oil or green chutney as an accompaniment.

          It is also a very easy and a quick recipe. For a more healthier version, red poha or brown poha are recommended. So check out this easy and simple step by step pictorial recipe to prepare this regional dish.

• 2 cups brown / white poha, washed and drained
• 2 tbsp. oil
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 1/4 tsp. asafoetida 
• 1 sprig curry leaves
• 1 onion, chopped
• 2 green chilies, chopped
• 1 tsp. ginger, grated
• salt to taste
• 1/4 tsp. turmeric powder
• 2 tbsp. roasted peanuts
• 1 tbsp. lime juice
• 2 tbsp. coriander leaves, chopped

              Heat oil in a pan and temper with mustard seeds, cumin seeds and asafoetida.  After it stops spluttering, add the onion, ginger, green chilies, curry leaves, salt and turmeric powder. Sauté till the onions turns light brown.

             Now add the poha and roasted peanuts. Sprinkle some water and sauté for 2-3  minutes on a low to medium flame. 

             When done, add chopped coriander leaves and lime juice. Give it a toss and serve as a wholesome and a healthy breakfast.

                                  Washed & drained poha.

                   Heat oil & temper with mustard seeds, cumin seeds & asafoetida. 

                            Then add onion, ginger, green chilies, curry leaves, salt 

                           turmeric powder. Sauté till the onions turns light brown.

                     Now add the poha &roasted peanuts. Sprinkle some water &

                     sauté for 2-3  minutes on a low to medium flame. 

                       When done, add coriander leaves & lime juice. Give it a toss.

                               Serve as a wholesome and a healthy breakfast.

Eggs Kejriwal

 

           Eggs Kejriwal is an iconic dish from South Mumbai since decades. It is named after Late Devi Prasad Kejriwal, a regular at Willingdon Sports Club. He started requesting for this recipe which is a combo of eggs, pav, onion, tomato, cheese, etc. 

          This dish later became very popular. and was included in the menu of that club. Thus, a new recipe was created. So check out the step by step pictorial recipe to prepare this heavenly delight.

             There is an interesting story behind this particular dish. It is said that Mr. Kejriwal was a vegetarian. However, he loved eggs. Hence, on his visits to this particular club, he would request for toasted bread / pav with eggs, cheese, sautéed onion, tomato and green chilies to camouflage the eggs. 

           

                At present there are many versions of this Iconic dish. You can customize it according to your preference. It has also become popular in New York where it is served with cheddar cheese, Dijon mustard and few other toppings. Anyway, Eggs Kejriwal, no doubt is a great comfort food, that can be enjoyed for breakfast, as a snack or any time you wish.

• 2 eggs 
• 2 pav bread
• 2 cheese slices
• butter as required
• 1 onion, chopped
• 1-2 green chilies, chopped
• 1 tomato, chopped
• 2 tbsp. coriander leaves, chopped
• salt, pepper & red chili powder to taste

                 Heat butter in a pan and sauté the onion till it turns translucent. 

               Then add the chopped green chilies, tomatoes, salt to taste, pepper powder and red chili powder.

               Give it a mix and continue sautéing till the tomatoes turns slightly soft. Add the chopped coriander leaves and give it a toss. Keep aside.

               Butter the pav on both sides and lightly toast them on a pan. Add a cheese slice on each of the pav. Cover and cook for few seconds till it melts a little. Transfer to a serving plate.

              Heat 1 tsp. butter on a pan and carefully break open an egg. Be carefully not to break the yolk.

              Sprinkle some salt, pepper and red chili powder. Add 1-2 tbsp. of the onion mix over the white part of the egg. Cover and cook for 30-40 seconds. 

               Place 1-2 tbsp. of the onion-tomato mix on the pav. Then gently place the omelette over the pav and serve as breakfast or as a snack. 

                        Heat butter in a pan & sauté the onion till it turns translucent. 

                               Add the chopped green chilies, tomatoes,

                          salt to taste, pepper powder & red chili powder. Give it a  

                       mix & continue sautéing till the tomatoes turns slightly soft. 

                     Add the chopped coriander leaves & give it a toss. Keep aside.

                        Butter the pav on both sides & lightly toast them on a pan. 

                       Add a cheese slice on each of the pav. Cover & cook for few                                                seconds till it melts a little.

                      Transfer to a serving plate. Place 1-2 tbsp. of the onion-tomato 

                       mix on the pav. 

                     Heat 1 tsp. butter on a pan & carefully break open an egg. Be 

                     carefully not to break the yolk. Add 1-2 tbsp. of the onion mix 

                     over the white part of the egg. Cover & cook for 30-40 seconds. 

                       Gently place the omelet over the pav & serve as breakfast 

                       or as a snack. 

Anda Ghotala (Surat Street Food)

 

          Anda Ghotala is a very popular street food from Surat. It can also be found in the streets of Mumbai and Pune. Anda means eggs and this amazing recipe has both boiled eggs and a sunny side up egg omelet. It is then served with toasted pav. So all egg lovers will simply love this comfort dish that can be had for breakfast or anytime of the day. Anda Ghotala is a very flavorful dish which is spicy and very quick to dish out. So check out the step by step pictorial recipe to prepare this regional dish.

          Anda Ghotala is basically a combination of eggs that are added to it in various forms. Egg bhurji (or scrambled eggs), boiled & grated eggs and a sunny side up omelet goes into preparing this wonderful dish. 

          Anda refers to eggs and ghotola means a mess or a scam. So it is a messy affair of all types of eggs that goes into preparing this protein rich recipe. However, I skipped the scrambled eggs as I felt that too much protein intake at one go would not be palatable for me. 

           Another interesting fact about this dish is that pav bhaji masala is added besides other dry spices for some nice flavor. Typically, Anda Ghotala is relished with pav or bread. However, you may also enjoy with chapatti, paratha or rice. 

• 3 tbsp. + 1 tsp. butter
• 1 onion, chopped
• 2 green chilies, chopped
• 3-4 garlic cloves, chopped
• 1/2 tsp. salt or to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 2 tbsp. pav bhaji masala
• 1/2 tsp. pepper powder
• 1 tomato, chopped
• 1-2 eggs, hard boiled & grated
• 1/3 cup water
• 1 tbsp. coriander leaves, chopped
• 1-2 eggs

              Heat 3 tbsp. butter in a pan and sauté the onion, green chilies and garlic till they turn light brown. 

              Then add all the dry spices mixed with some water. Sauté till the oil separates. 

              Now add the tomatoes. Cover and cook till it is soft and well mashed. Alternately, you can mash with a potato masher.

              Add the boiled and grated eggs and coriander leaves. Give it a stir. Then add 1/3 cup water and simmer till the gravy is semi thick. Keep aside.

               Heat remaining 1 tsp. butter and gently break open an egg. Sprinkle a pinch of salt, pepper powder, red chili powder and coriander leaves. Cover and cook one side only. Then switch off the flame.

               To serve, ladle the ghotala (gravy) on a serving plate and place the anda (fried egg) over it. Enjoy with some toasted pav for a memorable street style food experience. 

                         Heat 3 tbsp. butter. Sauté onion, green chilies & garlic till light brown.

                      Add all the dry spices mixed with some water. Sauté till oil separates. 

                                Add the tomatoes. Cover & cook till it is soft & well mashed.

                                  Alternately, you can mash with a potato masher.

                             Add the grated boiled eggs and coriander leaves. Give it a stir. 

                               Then add 1/3 cup water & simmer till the gravy is semi thick.

                        Heat remaining 1 tsp. butter & gently break open an egg. Sprinkle a 

                        pinch of salt, pepper powder, red chili powder & coriander leaves. 

                        Cover and cook one side only. Then switch off the flame.

                        To serve, ladle the ghotala (gravy) on a serving plate & place the anda

                        (fried egg) over it.

                        Enjoy with toasted pav for a memorable street style food experience. 

Pani Puri ( Indian Street Food)

 

              Pani Puri, the irresistible spicy and tangy street food is to die for. It is a favorite chaat item with young and old alike. It is also called puchka, golgappa or gupchup, based on which state it is referred. 

              In this recipe, small crisp puris are stuffed with a potato mix, dipped in a tangy mint flavored chilled spicy water, drizzled with some sweet chutney and gulped down at a go. It is pure divine. Words cannot describe the magical moment when there is a total burst of flavors in the mouth. 

              It is best enjoyed as an evening tea-time snack. However, they can be relished any time of the day. So here is my version of this all time favorite comfort snack. The ingredients for the stuffing, sweet chutney and the pani puri water can be an individual preference. You can adjust the seasonings, accordingly. 

Pani - 

• Handful of mint and coriander leaves, roughly chopped
• 2-3 green chilies, 
• 1 garlic clove
• salt to taste
• 1 tbsp. lime juice
• 2 tbsp. boondi
• 1 marble size tamarind
• 1 tsp. roasted cumin powder
• 1/2 tsp. red chili powder
• 1/2 tsp. pepper powder 

Stuffing- 

• 2 potatoes, boiled & mashed
• 1/2 cup chickpeas, boiled & crushed
• 1 tomato, chopped
• salt to taste
• 2 tbsp. boondi
• 2 tbsp. coriander leaves, chopped
• 1/2 tsp. amchur powder
• 1 tsp. red chili flakes
• 1/4 tsp. pepper powder
• 1/2 tsp. roasted cumin powder
• 1 tbsp. roasted peanuts, coarsely ground

Sweet tamarind Chutney-

• 1/2 tsp. tamarind paste
• 1 tsp. red chili powder
• pinch of salt
• 2 tbsp. sugar or to taste
• 1/2 cup water or as required

• 1-2 tbsp. nylon sev 
• few store bought small puffed up pooris

           Blend the coriander leaves, mint leaves, green chilies and garlic with required quantity of water to a fine paste. Add lime juice and mix well.

        Pani - Soak the tamarind in water and strain the pulp. Add 3-4 cups of water, 2 tbsp. of the mint-coriander paste, salt and all the dry spices. Mix well. Adjust seasoning and keep aside. Add the boondi while serving.

         Stuffing - In a bowl, mix together all the mentioned ingredients and keep aside.

         Sweet tamarind chutney - In a bowl, mix together all the ingredients and keep aside.

          To serve, make a hollow in the centre of each pani puri with a spoon. Stuff a little of the filling, sprinkle some sev and drizzle a tsp. of the sweet chutney over it. 

          Pour some of the pani puri water and gulp it down immediately at a go and enjoy the mouthful experience.

                                 The potato-chickpea stuffing. 

                                  Boondi.

                                   The spiced water.

                                  Sev and sweet tamarind chutney.

                                  The puris..