For me traveling to different places necessarily also includes tasting the local cuisine and getting to know the names of their food dishes. During my recent Budapest visit, one of the days we ate at the local street food restaurant and the sight and taste of their flatbread totally made me think of our very own Bhaturas. They called it Lángos, it is the Hungarian street food that is a deep-fried flat bread made using refined flour, yeast, water or milk. They also use potato and sour cream or yogurt to make this and the name changes accordingly.
Through this post I wished to highlight the similarities of the breads that go by different names in two different countries, which are geographically far away from each other. In North India we have our Bhaturas that are made using refined flour and yogurt (I make use of this). I have been observing this very fascinating food fact about breads in different countries that I have traveled so far. The basic ingredients of the breads is very much common around most parts. (You can check out my older post about the Georgian breadhere.)
Sharing my Bhatura recipe and also the pictures of the Hungarian street food from my recent travels.
Refined Flour: 250 gm
Sour curd: 100 ml
Ajwain/Carom seeds: 1 Tsp
Water: 100 ml
Salt: 1 Tsp
Cooking oil: for frying
Take the refined flour and add the salt and Ajwain to it and mix. Add the curd and mix well, we get a lumpy flour mix.
Using the water make a loose dough, it will be sticky. Use some oil to prevent it from sticking to the palm and make a round ball and keep this in the bowl and cover with kitchen towel. Keep this bowl in a warm place for 2-3 hours. For these bhaturas I do not keep the dough in warm place over night. I prefer the taste and flavor of the bhaturas with short leavening time. (had seen a north Indian friend keep the dough overnight and then made the bhaturas).
Note: (I prefer to make them a bit smaller than the regular bhaturas seen in restaurants as then I do not need to pour too much oil in the Kadai for frying. It is not a healthy habit to keep the leftover heated oil for reuse)
Heat cooking oil in a Kadai and deep fry the rolled out bhaturas until they become puffed up golden on both side. Pressing them with the fry ladle skimmer while frying in oil helps to puff them up.
These were served hot with spicy masala chole.
Sharing below pictures that I clicked of the Hungarian Lángos displayed in the restaurant in Budapest.
This plate of the bread with the chicken goulash was very tasty, very close to my cooking style and taste preference. We enjoyed tasting this new dish and loved our dinner at this Budapest restaurant that evening.
I hope you all liked this post as much as I loved cooking the bhaturas and writing and sharing the pictures with you all here.
Enjoy home cooking and eating with the family at the dinning table and create memories 🙂
This morning I made these quesadillas for breakfast and as it is a much liked recipe in my house, I thought of sharing it here with you all. A few basic ingredients are a must to make this at home. We need ready Basil pesto and mushroom filling to make this. I have already shared my recipes of the Basil pesto (click here) and Mushroom filling (click here), check them as previous posts .
I first tasted quesadilla in Chili’s Restaurant in Dubai, something which I would love to eat regularly was the thought that came instantly to mind after the first bite. New food or menus that I loved eating outside first time always end up being tried in my kitchen and getting included in my regular cooking/menus. Like in most Indian houses, I too make fulkas or chapatis or parathas on a daily basis, and hence I prefer to make use of these instead of the Tortillas that I would need to buy from the supermarket for making this recipe. I prefer our regular whole wheat flour to make them. Chapati (without oil) that I make is just a bigger size of the regular Fulkas that I make for our daily meals. (You can check my Fulka recipe here).
Before we start the recipe I would like to share that I prefer the Cheddar and Parmesan cheeses more in my cooking over other cheese used by the specific recipes. I stock on the Grana Padano or Parmigiano Reggiano, whichever I find available in the supermarkets. I have used the cheese that were stocked in my fridge.
Cheddar Cheese slices : 6-8 slices (or you can use freshly shredded as per availability or requirement)
Parmesan Cheese: as per preference
Cooking Oil: 4 Tsp (use more if preferred)
Take 2 chapatis at a time and apply the basil pesto on both of them on one side each.
Take 2 tbsp mushroom filling and spread it on one of the chapatis, cut the cheese slices in smaller pieces and spread over the filling, grate the Parmesan or Grana Padano cheese as per preference and cover it with the other chapati with pesto facing side and press firmly.
Heat a tava or pan and put these chapatis on it and press firmly with a wooden spatula so that both sides get roasted crispy, melting the cheese inside. We can make use of 1 tsp oil to make them crisper.
Remove them from the pan once both sides are reddish and crispy. Cut them into fours and serve hot with more of the Basil pesto or they can be eaten as it is.
We can even dry roast them and avoid using oil if we want, I did make some without using oil.
You can make the rest of the quesadillas in this way, with or without using oil. Apply the pesto, mushroom filling, and cheese as per own taste and enjoy these healthy and delicious Quesadillas for any meal of the day.
Tip: You can even make use of any leftover chapati or plain parathas to make the quesadilla with any filling of choice.
I enjoyed writing this post and sharing my simple homemade recipes with you all, hope you enjoy trying it out.
Greetings to all my fellow bloggers and my readers. I am very happy to thank all the new followers of my blog and the visitors whose daily visits to the blog bring on the cheer in my day to day life. It has been quite a while that I have posted my recipes.
The Summer has been quite disappointing and sad in terms of my personal dream and goal that left me disinterested in anything for a while, but one has to move on and keep dreaming. These past months have been busy with family as well, and I have just returned from a European Holiday. Mid July was spent travelling through Prague, Vienna, Bratislava, & Budapest. The travel diaries post will follow soon as and when I start writing them, but until then will post a couple food recipes that I wish to share this month.
Sharing below my recipe of the Basil pesto, the method I use to make this recipe.
Basil: 1 Bunch (small potted plant as sold here)
Pistachio slices: 2 Tbsp
Green Chili: 1 (small or medium as per choice, I used a small hot chili)
Garlic clove: 1
Olive Oil: 2-3 Tbsp (I prefer more hence add 3 tbsp)
Salt: To taste
Wash and towel dry the basil leaves, and assemble all the ingredients together.
Transfer the roughly chopped Basil leaves, green chili, garlic clove and pistachio slices in a mixer/grinder pot and grind to make a smooth paste. Add the lemon juice and oil to help grind the paste to smooth consistency. It is totally acceptable if a very smooth paste is not achieved, little rough nutty bite of the paste works fine. Adjust the salt and lemony taste to own preference, add more lemon juice if required.
We do not add too much of the green chili and garlic as the distinct delicate basil flavor is desired, the little lemon juice adds the required zing and perfect tang to tickle the taste buds. It is a favorite pesto of mine and I absolutely love to mix it with Italian Olive oil and drizzle my homemade pizzas and calzones 🙂
I also use this chutney/pesto for bread Sandwiches, Wraps, Quesadillas, stuffed Parathas, as well as dip for a variety of fritters, momos etc.
Note: Check out the Archives for recipes mentioned above for which I use this dip.
Eat healthy, homemade and stay happy and smiling always 🙂
ashu’s new recipe– PRAWNS POTLI- my tribute for my elder brother.
The flow of life is ever changing, making us drift along with it, sweeping us through its different waves and giving us the moments, emotions, and experiences that one may not always be ready to accept or deal with. But one does learn to sail through if we allow ourselves to accept and adapt. It is in our hands how we handle each and every moment that we have to face on a day-to-day basis.
This post is made in memory of and as my fond remembrance of my eldest sibling whom we lost this month. The loss of our loved ones leaves a huge vacuum and fills us with grief, I have been dealing with my share of this emotion. But it would be wrong to let grief overtake the memories and good times that were shared, one should be celebrating the sibling bond and the strength it imparts. As I look back and lovingly cherish the journey I shared as his younger sibling, remembering all the positives that I got to learn from him, I decided to cook a new recipe in his honor as my tribute and respect towards him.
He was a big time foodie, and as I reflect back to my childhood days, he was the influence I think that might have pushed me to this hobby of cooking and learning new recipes. He was the connoisseur of food of our family, loved different cuisines, and introduced us siblings to restaurant foods and knew the best food joints/places in the home town while we were growing up and later too, and also at the same time was the most dreaded critic of our cooking, the cooks of the house, even until the recent days. He was a perfect event manager, menu planner for any functions or marriages that happened in the household.
It is this foodie nature of his that I want to cherish forever and sharing a part of him with you all by the above writing about him. As he loved non-vegetarian food, hence I decided to try something new using Prawns.
For The Dough:
Refined Flour: 200 gm
Fine Semolina: 100 gm
Salt: 1 pinch
Water: 100 ml ( or as much-needed to make soft dough)
For The Filling/Stuffing:
Prawns: 500 gm
Onion: 1 Medium-to-small
Green Chilies: 2 (or add as per personal taste)
Green Coriander: 2 Tbsp (few sprigs)
Cumin: 1 Tsp
Salt & Pepper: as per taste for seasoning.
Cooking Oil- As required for Frying
Put the refined flour, semolina and a pinch of salt in a glass bowl or any bowl and mix together. Adding water to this mix make a soft dough and keep it covered until we prepare the prawns filling. Before using the dough we should knead it well.
Clean and devein the prawns, wash and pat them completely dry with a napkin or kitchen tissue roll.
Coarsely grind the onion, green chili, coriander, cumin, and the Prawns in a mixer pot or food processor pot. Add the salt and crushed peppercorns. We do not want the prawn flesh to become gooey, but remain smaller chunks. (For the initial Potli’s I had used this uncooked raw filling, but the wet content leaked and oil spluttered. )
Heat a fry pan/Kadai and add 1 tsp oil (just to avoid food sticking) and then add this ground mix and saute so that the prawns get slightly cooked and all extra liquid if any gets completely dried away. This will be our filling for the Potli.
Knead the flour dough well to get a softer dough. We can use a drop or two of oil to avoid the dough from sticking to our palm.
Make small round balls of the dough and roll out thin circular discs as seen in the picture below. Place little amount of filling and bring the ends closer, twisting and tightening together towards the center. Make sure to seal it in center and leave the ends free so that it resembles a Potli.
Once the Potli’s are ready, heat a thick bottomed pan or Kadai and pour oil in it for frying. As the oil heats, slowly we slide the Potli’s into the hot oil and deep fry first keeping the flame of the stove on high and later making it to medium heat. The Potli’s should be fried to golden brown, reducing the heat ensures the ends become crispy .
The frying part needs our attention and demands more patience from us. If any water from the prawns makes the filling wet, and if the ends are not properly sealed then the liquid oozes out into the hot oil, making it splutter and also burns the oil. Hence try to avoid any water/liquid in the filling. Initially I had not used cooked filling, but the raw coarsely ground prawns and the water from the onion and prawns made the oil splutter and hence I pan dried the water. Avoid cooking the filling for long, Prawn flesh is delicate and we do not want to make it rubber textured.
As you can see my potli’s are of different shapes and sizes, more patience required in future I guess 🙂 .
We can make all the round discs first, later fill the filling and seal the ends, and thus make and keep the potlis to fry together. Or one could make it in batches of 3-4 and simultaneously fry while making. Do as per your convenience 🙂 .
I preferred to keep the prawn filling simple. The sweetness of the prawns, the heat from the green chili, the fresh herb taste and dash of the cumin and freshly ground peppercorns, perfect taste with each bite of the potli. Also note, it is better we make the potli’s smaller in size, they puff up a bit while frying and we can get perfectly sized ones to hold and which can be finished up in a bite or two. We need to fry them to perfection so that the outer ends are crispy and the bottom part is medium soft to bite into.
Serving Options: I used store-bought Tomato and Chili sauces as dips to serve with the Prawns Potli. We could also serve it with a hot and tangy green chutney.
I am feeling happy as I share this recipe that I made with love and affection for my brother, in his memory and in the process doing my bit to carry on the legacy of introducing new foods and recipes with the folks who are part of my life and also with those who cross my path.
Enjoy and stay content doing whatever that makes you happy 🙂 .
The weekend brought with it a craving for the Konkani style of cooking, with fresh coconut and Kokum, hence decided to go and buy seafood but instead we ate a Jumbo Crab lunch at one of the Dubai Restaurants. But the craving for my style of cooking of the malvani curry was still lingering and hence I decided to cook this Hara Chana for dinner, it was supposed to be the next morning breakfast 🙂 .
Green Chickpea that I used is the dried Hirva Harbara/chana as it is called in Marathi. The fresh chana tastes sweet, but even the dried ones taste bit sweeter when compared with the black chana. For this preparation I used freshly grated coconut for the gravy masala, added Kokum for its typical sweetish yet tangy taste, and used my homemade garam masala powder that I grind weekly or fortnightly and keep ready for use. The ground garam masala has Cumin, Black Cardamom, Green cardamom, Star anise, Black Peppercorns, Bayleaf, Nutmeg, Cinnamon, Caraway seeds and Cloves. I also used the dried coriander powder that has Cumin added to it while powdering it.
The coconut adds a rich creamy sweetish taste, the whole dried red chili/ red chili powder and the garam masala adds to the perfect hot and spicy taste and the Kokum imparts the necessary sourness that can be adjusted by adding the kokum pieces according to ones taste. This gravy is mouthwatering, very flavorful and yummy to those who love the Konkani or Goan cuisine, one of my favorites.
Hara Chana: 300 gm
Onion: 1 small
Freshly grated coconut: 3 Tbsp
Tomato: 1 Medium
Dried Red Chili: 2 no.
Ginger & Garlic paste: 1 Tbsp
Coriander powder: 2 Tsp
Red Chili Powder: 2 Tsp
Turmeric: 1/2 Tsp
Garam Masala powder: 1 Tsp
Salt: To taste
Kokum: 5 pieces
Cooking oil: 2 Tbsp
Water: As needed for boiling the chana and also to add and adjust the thickness of the gravy.
Wash the dried Hara chana and soak in water for 5-6 hours or overnight. Boil it for 3-4 whistles in a pressure cooker.
Heat Kadai or fry-pan on the gas stove, add few drops of oil, then put the red chili, the chopped onion and saute, then add the chopped tomato and finally add the grated coconut and fry till this masala is cooked. Grind this to a fine paste once it is cool.
If the ginger garlic paste is not ready, then we can add a small piece of ginger and 4 garlic cloves to the above masala while grinding.
Heat another Kadai and add the remaining oil, put the ground masala paste and ginger garlic paste and cook till the oil separates and is seen at the edges of the kadai. Use little quantity of water, if required, to fry the masala as this prevents the masala from getting burnt. Then add the turmeric, red chili powder, kokum, salt and simmer for a minute or two and then add the boiled chana to this masala. Let it cook on slow flame for 10 minutes. This allows the masala to mix well with the boiled chana. Do add all the water that is in the boiled chana when it was kept for boiling.
Add the garam masala just before the gas is to be switched off. Garnish with freshly chopped coriander.
SERVING OPTIONS: This can be served with Puri or Paratha or Roti, Dosa, set dosa or any bread of choice. I served it with whole wheatflour puris and some finely chopped onions. Rice and Hara chana gravy too can be another option.
NOTE: The home ground garam masala is fresh, stronger in flavor and hence very small quantity is required. If you are using outside store bought one then do adjust quantity as per the taste.
I enjoyed eating this yummy dish and feel happy to share it here with you all. Providing the links below to some other similar recipes that you might find interesting from ashuskitchen 🙂 .