Vada Pav

During our trip to Mumbai from Pune,at Lonavala,our friend couple offered hot coffee.
It was right time to get down,stretch and have a light refreshment.I saw the menu card
and ordered vadapav.On the first bite I fall in love with vadapav.Excellent snack to
get rid of fatigue.Children will like it.
Preparation of potato patty
Potato 2, cubed,onion small 1.green chilly 2,garlic 2cloves all 3 chopped.
Cook the ingredients.In a pan heat a tblspn cooking oil,put a pinch of mustard seeds,
allow to splatter,and little curry leaves,a pinch turmeric powder and salt to taste,
add potato mix,combine together.
Basin flour 1/2 cup,a pinch each of turmeric powder and hing.Add salt to taste.
Prepare a thick batter adding enough water.
Divide potato mix to lemon sized balls.Spread on hand,dip in the batter,deep fry
in hot oil.
Place the vada in between small square breads(pav/laddi),sprinkle your favourite chat
masala and have it warm with hot coffee or tea,WOW it's superb.....

 

Polameen fry and curry

fish fry

Polameen 1kg,cut into desirable size,wash,take half pieces,make cuts,allow to drain.
Chilly powder 2tspn,pepper powder 1tspn,turmeric powder 1/3tspn,fennel powder
1/2tspn,garlic and ginger paste 1tspn each,salt to taste.Mix ingredients ,marinate
fish pieces,refrigerate for 3hours.
Heat oil as required in a pan,fry fish and serve hot with rice.

fish curry

Chillies 12,coriander 1tspn,fenugreek 1/4tspn,dry fry the ingredients,grind them along with 10 shallots,1/3tspn turmeric powder to a fine taste.Take 2 cups of water in an earthern pot,add 5 cloves of garcinia cambogia(kudampuli),salt to taste and masala paste.Mix together,allow to
boil ,add fish pieces,cook well,add curry leaves and a tbl spn coconut oil.Swirl the pot ,simmer flame,allow to bubble.
Serve with hot rice.
Polameen fry rates up than curry.

Dried prawn mango chutney

Dried prawn 1/2 cup,dry fried,cleaned ,washed and drained,keep aside.
Grated coconut 2cups,mango medium 1,skinned and cut into pieces,
chilly powder 2tspn,shallots,4,galangal(manga inchi)2inch,green chilly 1,
garlic cloves 2,salt to taste,curry leaf 1/2sprig.
Grind all the ingredients together to form a ball.Garnish with curry leaves.

 

Green rice

Parboiled white rice 2cups, cooked ,care should be taken not to over cook. Keep aside.
Mint leaves 1 cup, coriander leaves,1/4cup, curry leaf(tender)2sprigs, garlic
cloves 2, shallots 10, green chilly 3, salt to taste, grind the ingredients to a paste.

Green pepper 1 spike, cooking oil 3tbsp., curry leaf 1 sprig, coriander leaves chopped 1 tbsp.
Heat oil in pan, add pepper berries, curry leaves, allow to splatter, add green paste, saute
well till raw smell vanishes, simmer flame, add rice, combine well. Adjust salt. Run a fork to mix
perfectly.Garnish with coriander leaves. Serve with fish or chicken curry.

Local green tea

At Arunachal our host served tea which has high digestive properties.The tender tea leaves is
packed in bamboo stalks,which is tightly pressed to get a thick pack.The top is covered and placed
on a net just above open fire stove. Roll around frequently to get heat and after 3 -4 months,the green bamboo

pic 2

stalks turn brownish black,(pic 1) ,which indicates the tea mix is ready.Tea resembles a cylindrical rock piece.(pic 2)


pic 1

Back home I prepared tea in a mud pot ,take 2 lits water,add a 4 inch piece tea,allow to boil (pic 3)and remain on low

flame(pic 4)Drink as and when required.

At Arunachal the preparation of tea  is in aluminium kettle.Once started,will continue for 3 days adding water only,on 4th day add more tea,continue till 2 weeks.Then they throw away the whole thing and prepare fresh.They use to sip the tea through out they are awake.They prepare in kettles.It seems the kettle is in service, 24hrs a day.(pic 5).

pic 3

pic 4

pic 5



Stewed prawn

Back home from Assam I tried at my home Aluva with prawns.
It came out well,we had it hot.
Put a cut on prawn and devein.
Pass the prawns through a rod,sprinkle salt,stew on open fire.

Fishhead stewed over open fire...

This dish goes to VIPs of the group. Once in a while  only they go for big fish from markets. It's expensive also.
The head is halved and cleaned. Preparation very simple
like korikha. Sprinkle salt and cook over fire. They use teakwood twigs as firewood. The smell of the fire is graceful. The direct stewed fish head is so crispy and tasty just like eating chips.