Anda Ghotala (Egg Ghotala) Recipe by Vidyalakshmi

 Whip up Eggelicious Sunday brunch for the whole family 😍

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Ingredients:
6 Raw Eggs
3 Hard Boiled Eggs
2 Finely Chopped Tomatoes
2 Finely Chopped Onions
8 Finely Chopped Chillies
2 Inch Ginger and 8 Garlic Pods Finely Chopped
1 1/2 Tbsp Chilly Powder
1 Tbsp Coriander Powder
1/2 Tbsp Turmeric Powder
1 Tbsp Pavbajji Masala
1 Tbsp Curry Powder
6 Dried Red Chillies 
Butter as required 
Dalda as required (vegetable shortening or margarine)
Cooking Oil as required
Salt as required

Garnish: Finely chopped chillies, tomatoes, coriander, pepper powder and chilly powder...

Method:
Soak the dried red chillies in 1 cup warm water for 1/2 hour. We can use the chilly water to prepare the gravy.

Heat a wok on medium flame add 1 tbsp butter, 1tbsp dalda and 1/2 tsp oil allow to reach smoking point. Add chopped onions and tomatoes fry till onion turn transparent. Once the onion turns transparent place the flame on reserve 3 tbsp of the fried onion an tomato in a bowl for masala paste.

To the tomato and onion add 1/2 tbsp chilly powder, coriander powder, turmeric powder and pepper powder fry till oil surfaces on the sides add 1 cup water and salt as per taste stir well allow to form a gravy format. Once the excess moisture from the tomato and onions have reduced remove from flame reserve.

Start preparing masala paste for the gravy. Add the reserved 3 tbsp of fried onion and tomato to a mixer jar along with half the amount of chillies, chopped ginger and garlic use little amount of chilly water grind to form smooth paste reserve.

On medium flame place a wide lip pan or wok. Add 1 tbsp butter, 1tbsp dalda and 1/2 tsp oil allow to reach smoking point.

Using a cheese grater...start grating the boiled egg to the melted butter. Stir and fry for a minute.
Add 1 Tbsp pavbajji masala, 1 tbsp curry powder and 1 tbsp chilly powder fry till oil surface on the sides.

Add the ground masala paste to the egg. Add the excess reserved chilly water to the mixer jar try to use up left over masala swril and add to the eggs. Stir and fry all the ingredients place on low flame allow the gravy to thicken a bit.

Once oil surfaces to the sides add the tomato and onion masala stir till well combined. Add 1/4 cup water if needed mix well place on low flame check the amount of gravy required place on low flame if you want more gravy if not place on medium flame allow the gravy to thicken.

I like it semigravy format allow the masala to reduce a bit then added the raw eggs one at a time sprinkled pepper powder, chilly powder, salt, chopped chillies and cover with a lid. Place the gravy on low flame allowing the raw eggs to cook make sure the yolks and runny.

Once the eggs have cooked garnish with small cubes of butter, finely chopped onion, tomato, chillies and coriander serve as hot as possible along with butter toasted pav buns...Enjoy😋😉

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Breakfast Series: Strawberry Butter Recipe

This homemade strawberry butter is a lovely addition for breakfast. Do you know strawberries are an excellent source of vitamins C and K, these berries also provide a good dose of fiber, folic acid, manganese and potassium. They also contain significant amounts of phytonutrients and flavanoids which makes strawberries bright red consuming strawberries regularly or daily is recommended.

We can prepare this butter and store it upto 3 to 4 weeks refrigerated. I like to serve it on toast and also for pancakes. Some foodies enjoy this butter with fried chicken...be adventures and try mixing flavors.

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Ingredients:
250 Grams Fresh Strawberries 
100 Grams Salted Butter (Amul)
100 Grams Icing Sugar
2 Tbsp Sugar
1/2 Tsp Vanilla Extract 
1/2 Cup Water

Method:
Wash the strawberries thrice. Place in a colander allow excess water/moisture to drain. Pat dry using kitchen towel. Chop the leafy heads discard. Chop into half and reserve.

Heat a heavy bottom pan on medium flame add water bring to rolling boil. Add sugar granules stir.

Once the sugar melts add the chopped strawberries. place the flame on low allow the fruit to cook, occasionally keep stirring. 

The fruit will eventually cook and soften, excess moisture/water will evaporate and sugar will start to caramelize, stir at this point. 

Remove the cooked berries from flame allow to reach room temperature.

Once the berries have reached room temp add to a mixer jar and grind to form a smooth puree do not add water.

Allow the butter to  reach room temp do not use cold butter for this recipe.

Add the butter to a mixing bowl, using a electric beater whisk the butter until fluffy. I placed the speed setting on two and whisked the butter for 2 minutes and also took intervals to scrap the sides and beat the butter till the color started to look like whipped cream.

Once the butter starts turning creamy add icing sugar and small batches mix with a spatula and beat with electric beater until the entire batch of sugar is well incorporated.

Add vanilla essence to the whipped butter cream. Strain the strawberry puree and add to the whipped butter. Start beating the butter in two speed using electric beater for 2 minutes or until all ingredients and well combined.

Place the butter in a container and refrigerate until use. 

I like strawberry butter on toast. Toast slices of bread until golden brown. Allow the toast to cool a bit before spreading the butter. Chop fresh strawberries and mint leaves.

Spread generous amount of butter on toast, top with chopped strawberries, sprinkle mint leaves and drizzle honey on top. Serve right away Enjoy 😊

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Unboxing and Product Review of Traditional Indian Sweets From Misht

Unboxing exciting range of Indian Traditional Mithai by MISHT, individually packed bite sized  mithai are currently available in Delhi NCR. Its long shelf life of 45 – 60 days without any preservatives makes Misht a very unique product. It is crafted with handpicked all natural ingredients, packaged using cutting edge technology. Available in beautiful gift-able boxes of 8 and 2 pieces.

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Why MISHT?

Misht brings the love back and adds COOL to culture!
Traditional Indian Sweets have always been part of every Indian life. Misht as a brand believes that “sweet” is the only taste God has given us. Rest we acquire. Isn’t that the reason babies are not given salt for first 6 months? Isn’t that the reason, Prasadam received from temples is always sweet? Isn’t that the reason all auspicious occasions must have sweet in them?

• No need to finish 1 kg box of sweets in 3-4 days
• Convenience in buying, no need to go to Halwai shop, it is available in the store near you
• Convenience in storage, no refrigeration required. Store with other snacks for easy access
• Convenience of trials. Small boxes of 2 pieces
• Great to gift as the boxes are designed to gift.
• Hygienic packaging using German machinery

Misht currently has four wonderfully crafted range of sweets, Price range starts from 49/- for 2 pieces of sweets upto 279/- for 250 grams.

DODHA BARFI: Fudgy and nutty this Indian delight. Ingredients : Milk, Wheat flour, Sugar, Glucose, Coconut, Cashew, Desi ghee , almonds, Pistachios and Cardamom powder.

MILK CAKE: Reminiscent of traditional festive flavours of Punjab, this sweet is made from milk sugar, almonds and pistachio sprinkled with aromatic cardamom powder. Ingredients : Milk, Sugar, Glucose, Pistachios, Cardamom powder and Tartric acid

KAJU KATLI: The most sought after Indian sweet made from the finest cashews. Ingredients : Cashew, Sugar, and silver wark

BESAN BARFI: Appetizing and flavorsome this gram flour barfi is enriched with the goodness of ghee and dry fruits. Ingredients : Milk, Sugar, Glucose, Pistachios, Cardamom powder and Tartric acid

Designer packaging makes it a superb gifting option. Every box small and large contains a sweet message note which will surely put a smile on your face. 

Misht is bringing back our lost traditions of gifting traditional sweets to our dear ones. We no longer have to worry of  gifting traditional indian sweets and its shelflife, freshest sweets inside every box. Best part no preservatives or artificial flavors used. Does not require refrigeration too...

For more info visit: http://mishtfood.com

Over all thoughts about the product it was something I never expected. Forgetting chocolates as gifting option seems to be a great idea. Keeping our traditions alive gifting, eating, sharing and enjoying desserts which is known to us from our childhood is in our culture. 

I liked the fact we dont even need refrigeration and the german packaging ensures amazing quality for 45 to 60 days. This is a must try product kids and elders will surely enjoy this range. I only wish they had supply worldwide. This was one of a kind product review I have done in a while. 😊

Unboxing sweet messages totally made my day thank you @supafoods #supafoods #itsallaboutsweets #vidyascooking #unboxing #love #bengaluru

A post shared by Vidya Lakshmi (@vidyascooking) on Feb 25, 2018 at 9:19pm PST

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Street Food Series: 8 Different Types of Pani Recipe for Pani Puri

Many people like me are addicted to Pani Puris for its tangy and flavorful pani served with a crispy potato filled puris. I have created 8 different flavor panis, Hing pani, Imli pani, Adrak pani, Jeera pani, Rasam pani, Nimbu pani, Lasooni pani and Kothmiri/pudina pani. 

Create and enjoy these simple and amazing flavored panis at home.

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Hing (Asafoetida) Pani:
1/2 Tbsp Asafoetida/Hing
1/2 Tsp Pepper Powder
1/4 Tsp Chaat Masala
1/4 Tsp Citric Crystals Acid
2 to 3 Crystals Black salt or 1/4 Tsp Black Salt Powder 
1 + 1/2 Cup Hot Water
Salt as per taste...

Method:

• Combine all the ingredients in 1/2 cup hot water stir cover and allow to steep for 15 minutes.
• After 15 minutes strain the pani check and add salt as per taste.
• Dilute the strong decoction with 1 cup warm warm gradually and serve warm.

Adrak (Ginger) Pani:
2 Tbsp Ginger Juice or 4 Tbsp Ginger Powder
1/4 Tsp Cumin Powder
1/2 Tsp Chaat Masala
1/4 Tsp Citric Acid
2 to 3 Crystals Black Salt or 1/4 Tsp Black Salt Powder
1 + 1/2 Cup Hot Water
Salt as per taste...

To create 2 tbsp ginger juice, peel and wash 2 inch ginger chop into tiny pieces and add to a mixer jar along with 3 to 4 tbsp warm water grind to form smooth paste. strain the ground paste using a cheese cloth or a coffee strainer extract and use the juice.

Method:

• Combine all the ingredients in 1/2 cup hot water stir cover and allow to steep for 15 minutes.
• After 15 minutes strain the pani check and add salt as per taste.
• Dilute the strong decoction with 1 cup warm warm gradually and serve warm.

Nimbu (Lime) Pani:
2 Tbsp or 2 Limes Juiced
1 Tbsp Chaat masala
1/2 Tbsp Pepper Powder
1/2 Tsp Cumin Powder
2 to 3 Black Salt Crystals or 1/4 Tsp Black Salt Powder
1 + 1/2 Cup Hot Water
Salt as per taste...

Method:

• Combine all the ingredients in 1/2 cup hot water stir cover and allow to steep for 15 minutes.
• After 15 minutes strain the pani check and add salt as per taste.
• Dilute the strong decoction with 1 cup warm warm gradually and serve warm.

Lasooni (Garlic) Pani:
5 Pods Garlic
1/4 Tsp Garam Masala
1/4 Tsp Cumin powder
1/4 Tsp Chaat Masala
1/4 Tsp Pepper Powder
1/4 Tsp Citric Acid
2 to 3 Crystals Black Salt or 1/4 Tsp Black Salt Powder
1 + 1/2 Cup Hot Water
Salt as per taste...

Method:

• Add all the ingredients to a mixer jar grind to form a smooth paste. To grind into smooth paste splash of water can be added.
• Combine all the ingredients in 1/2 cup hot water stir cover and allow to steep for 15 minutes.
• After 15 minutes strain the pani check and add salt as per taste.
• Dilute the strong decoction with 1 cup warm warm gradually and serve warm.

Coriander and Mint (Kothmiri/pudina) Pani:
2 Tbsp Coriander and Mint Chutney
1/2 Tsp Chaat Masala
1/2 Tsp Pepper powder
1/2 Tsp Cumin powder
1/4 Tsp Citric Acid
2 to 3 Black Salt Crystals or 1/4 Tsp Black Salt Powder
1 + 1/2 Cup Hot Water
Salt as per taste...

Recipe Video for coriander and mint chutney for chaats: 

Method:

• Preplan and prepare the chutney ahead of time this chutney is useful for many chaats and stores well when its frozen.
• Combine all the ingredients in 1/2 cup hot water stir cover and allow to steep for 15 minutes.
• After 15 minutes strain the pani check and add salt as per taste.
• Dilute the strong decoction with 1 cup warm warm gradually and serve warm.

Imli (Sweet Tamarind) Pani:
2 Tbsp Sweet Tamarind Chutney
1/2 Tsp Cumin Powder
1/2 Tsp Chaat Masala
1/4 Tsp Citric Acid Crystals
2 to 3 Black Salt Crystals or 1/4 Tsp Black Salt Powder
1 + 1/2 Cup Hot Water
Salt as per taste...

Recipe Video Tamarind Chutney:

Method:

• Preplan and prepare the chutney ahead of time this chutney is useful for many chaats and stores well when its frozen.
• Combine all the ingredients in 1/2 cup hot water stir cover and allow to steep for 15 minutes.
• After 15 minutes strain the pani check and add salt as per taste.
• Dilute the strong decoction with 1 cup warm warm gradually and serve warm.

Rasam Pani:
4 Pods Crushed Garlic
2 Slit Chillies
1/2 Tbsp Cumin powder
1/2 Tbsp Pepper Powder
1/4 Tsp Chaat Masala
1/4 Tsp Citric Acid
2 to 3 Crystals Black Salt or 1/4 Tsp Black Salt Powder
1 + 1/2 Cup Hot Water
Salt as per taste...

Method:

• Crush the garlic and chillies in a mortar and pestle.
• Combine all the ingredients in 1/2 cup hot water stir cover and allow to steep for 15 minutes.
• After 15 minutes strain the pani check and add salt as per taste.
• Dilute the strong decoction with 1 cup warm warm gradually and serve warm.

Jeera (Cumin) Pani:
2 Tbsp Cumin Powder
1/2 Tbsp Chaat Masala
1/4 Tsp Citric Acid
6 Crystals Black Salt or 1/4 Tsp Black Salt Powder
1 + 1/2 Cup Hot Water
Salt as per taste...

Method:

• Combine all the ingredients in 1/2 cup hot water stir cover and allow to steep for 15 minutes.
• After 15 minutes strain the pani check and add salt as per taste.
• Dilute the strong decoction with 1 cup warm warm gradually and serve warm.

Prepare a Simple Potato Filling For the Puris:

Ingredients:
3 Potatoes
1/2 Cup Black Channa ( Chick peas)
2 Onions Finely Chopped
1 Tbsp Chilly Powder
1 Tbsp Cumin Powder
1/2 Tsp Chaat masala
1 Lime Juiced 
Salt as per taste
Mint and Coriander Finely Chopped Optional...

Prep up:

• Soak the black chickpeas ahead of time. I soaked it in warm water overnight.
• Add the soaked chickpeas to a pressure cooker discard the water. Add fresh water salt and 1/4 tsp asafoetida pressure cook for 5 whistles or until done.
• Boil 3 Potatoes, peel and crumble the potatoes reserve in a mixing bowl...

Method:

• Combine the onion, potatoes, cooked and drained chickpeas.
• Add Lime juice mix well.
• Add Chilly Powder, Chaat masala and Cumin Powder along with chopped mint and coriander combine.
• Just before serving add salt mix well and serve warm.

Lets Serve Pani Puri:

• Use papad puris for this recipe and not the sooji puri.
• Reheat the pani till its warm dilute if needed. check for salt add if needed. Stir the pani and serve in a serving glass with spoons. Garnish with boondi and chaat masala.
• Create a cavity in the puri fill 1 tbsp potato filling in each puri and serve right away.
• Pour the pani in each poori enjoy these unique and various flavors pani puris 😉

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