Idli Sambhar

Ingredients

For idli

2 cups sona masoori rice

1 cup urad gota

1/8 tsp methi seeds
3/4 cup thick poha

For Sambhar

1 cup toovar dal soaked for an hour in 3 cups of water
1 red onion finely chopped/7-8 pearl onions
2 medium tomatoes
veggies of your choice: I used french beans,carrots,pumpkin cubed
1 tbsp tamarind concentrate
1 tsp turmeric powder
1 tsp chilli powder
2 tbsp sambhar powder ,recipe here
salt
1 tsp oil
a small ball of jaggery
fistful cilantro finely chopped

For tempering :

1 tbsp oil
1 tsp mustard seeds
1 tsp cumin seeds
pinch of hing
10 curry leaves
1 red chili slit
1/4 tsp methi seeds

1 1/2 cups chilled water(optional-helps if you are using a blender to make the batter)

Method

For idlis

• Wash and soak rice,urad gota,and methi seeds together in 6 cups of water for 6-7 hrs or overnight.
• Wash the poha well and add them to the soaked rice, dal mixture 30 mins before grinding.
• Grind the ingredients in batches with enough chilled water to a smooth batter.Add little water at a time and do not run the blender continuously for more than a minute.Grind,stop,gather the ingredients in the blender with a spoon,add adequate water and grind again.
• The more bubbles you see in the ground mixture the more soft idlis would turn out to be.Remove this batter in a large bowl.
• Mix the batter with your hands for 2-3 mins.The heat of your hand will faciliate fermentation.
• Ferment in a warm spot for 10-12 hours.
• During winter-Switch on the oven bulb and place the batter atleast for 12 hrs.

While preparing idlis add salt to the batter and mix.Grease the idli stands drop in small amount of batter in each mould and steam the idlis for 15 mins.

For sambhar

• Add the onion and tomatoes, turmeric,oil to the toovar dal and cook for 4-5 whistles.
• Add the veggies in a pot and add 1 1/2 cups of water and cook until they are almost done.
• In a kadhai,add oil,tempering ingredients,veggies along with the water they are cooked in, sambar powder,chili powder,tamarind,salt jaggery and cook for 3-4 mins covered.
• Add the cooked dal,a cup of water, and cover and simmer for 10 mins.
• Adjust the consistency and garnish with cilantro.

Khasta Kachori

What you will need

Filling:
3/4 cup Moong dal,grind to a coarse powder
1 tsp fennel seeds,crushed
4 tbsp besan
1 tsp chilli powder
1 tbsp coriander-cumin powder
2 tsp sugar
1/2 tsp ginger powder( can be replaced with fresh ginger)
1 tbsp sesame seeds (optional)
salt
2 tbsp lemon juice
1 tbsp oil
3 tbsp water

For the outer cover

2 cup all purpose flour

3/4 cup hot water

1 tbsp ajwain/carom seeds

salt

4 tbsp warm ghee

Oil for deep frying

What you need to do

• In a bowl,take the all purpose flour,ajwain,salt,and ghee.Rub all the ingredients together until you have a bread crumbs like texture.
• Add the hot water and make a soft dough with no cracks.Set aside for 30 mins.
• Heat oil in a pan and add the moong dal powder and roast until it is light golden.Now add the besan and sesame seeds and roast until aromatic,about 2 mins.
• Add the chili powder,fennel powder,ginger powder,coriander-cumin powder, sugar, salt, water, and lemon juice.Combine well and cook for another minute.
• At this point this mixture should be lumpy.Set aside to cool.Divide the mixture into small balls.
• Make small balls of the dough.Flatten the dough place the filling ball inside and get the ends together.Pinch off any excess dough.
• Fill all the dough balls with the filling.
• Heat oil on medium high heat for frying.
• Take each ball and lightly flatten it between your palms and place it in the hot oil.
• Fry on medium heat until golden on both sides.
• Serve with mint and sweet chutney.

Rajma Masala

Kidney beans are a very good source of cholesterol-lowering fiber, as are most other beans. In addition to lowering cholesterol, kidney beans' high fiber content prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance or hypoglycemia. When combined with whole grains such as rice, kidney beans provide virtually fat-free high quality protein. But this is far from all kidney beans have to offer. Kidney beans are an excellent source of the trace mineral, molybdenum, an integral component of the enzyme sulfite oxidase, which is responsible for detoxifying sulfites. Just one cup of cooked kidney beans supplies 177.0% of the daily value for molybdenum. Sulfites are a type of preservative commonly added to prepared foods like delicatessen salads and salad bars. Persons who are sensitive to sulfites in these foods may experience rapid heartbeat, headache or disorientation if sulfites are unwittingly consumed. If you have ever reacted to sulfites, it may be because your molybdenum stores are insufficient to detoxify them.

Ingredients

1 cup Red kidney
1 large onion finely chopped
2 large tomatoes finely chopped
4 garlic cloves minced
2 tsp ginger paste
3 green chillis finely chopped
1 1/2 tbsp coriander powder
1 tsp garam masala
1 tbsp cumin seeds
1/2 tsp chilli powder
1 tsp tumeric powder
2 tbsp cilantro
1 tsp kasoori methi
2 tbsp oil
1 tsp butter
salt

Method

Soak the red kidney beans overnight.Next day, cook in a pressure cooker till done.Kidney beans should be soft not mushy.Heat oil,when hot add the cumin seeds,when they crackle add the onions and fry for 5 minutes. Add the ginger-garlic,green chillis,tomatoes,garam masala,tumeric and water from the cooked kidney beans.Cover and cook again for another 3 minutes.Now add the boiled kidney beans,coriander powder,chilli powder,salt and cover and cook again till the rajma (kidney beans) gets nice flavor(about 10 mins).Add the kasoori methi,butter and cilantro mix well.Turn off the heat and serve hot.

Misal Pav

Ingredients

For sprout sabzi

1 cup Matki (or moth beans) sprouts

1 large onion

3 large garlic cloves crushed

2 tbsp peanuts soaked for atleast 4 hrs

1 medium potato,boiled and cubed

1 large tomato

1 tsp garam masala

1 tsp chilli powder

1 tsp turmeric powder

1 tbsp oil

salt according to taste

1 tbsp finely chopped cilantro

For the hot curry(also called Kat)

List 1

1/4 cup grated dry coconut

2" cinnamon stick

3 cloves

4 pepper corns

1 1/4 tbsp coriander seeds

1 tsp fennel seeds

6-7 dry hot red chilis

List 2

1 medium onion

4 garlic cloves

1 1/2 inch ginger

2 large tomatoes

1 tbsp tamarind concentrate

lime size jaggery

salt

4 tbsp oil

1 tbsp cilantro

Additional Ingredients while serving

2 cups farsan

1/2 cup fried poha chivda(optional)

1 medium onion chopped finely

1 lemon

cilantro for garnishing

6-8 pav

Method

• Pressure cook the sprouted matki and peanuts  along with 1 1/ 2 cups water for 3 whistles.
• In a kadhai heat a tbsp oil.When hot add the garlic,onions,fry until translucent.
• Add the tomato cover and cook until tender.
• Now add the sprouts+peanuts, potatoes, turmeric,chili powder,garam masala,cilantro, salt and 1/2 cup water.
• Cover and cook for 5 mins,uncover and cook until dry.
• In a pan heat a tbsp oil and fry all the ingredients in list 1 together until aromatic.
• When cooled grind to a smooth paste.
• In the same pan add another tbsp of oil and fry all the ingredients in list 2 together until onion and tomatoes are tender.When cooled grind to paste.
• In the pan. add 2 tbsp oil add the pastes and fry until it leaves oil.
• Add 2 cups of water,tamarind extract salt,jaggery,cilantro
• .Boil it on low flame uncovered for 15 mins.The consistency of this hot curry should be liquid so add water if it turns thick.

While serving the plate consist of 2 pav, the hot curry in a bowl garnished with cilantro.and another bowl contains the sprouts sabzi. Finely chopped onions,farshan chivda and lemon are kept handy to add as needed.The hot curry is added to the sabzi as needed and this mixture is garnished with onion,farsan,chivda,cilantro and lemon juice.This hot and spicy misal is then had along with the pav.

Serve hot.

Pineapple sheera

I had half pineapple sitting in my fridge for couple of days and I wanted to use in up before my fridge cleaning schedule.I couldn't think of any recipe to add it to except navratan korma and pineapple sheera.So I made both this week and it was the first time I made a pineapple sheera and my son loved it.

Ingredients

!/2 cup fresh pineapple chopped into small cubes

1/2 cup sooji

1 tbsp ghee

1/4 cup sugar (you can add more according to your taste)

1/2 tsp cardamon powder

nuts and raisins according your liking

Few strands of saffron

1 cup water

1 tbsp warm milk

Method

• Boil the pineapple pieces in 1 cup water until they are soft.
• In a pan, add ghee roast the nuts and raisins.Keep aside.
• In the same pan, add sooji and roast until light golden brown,
• Remove the tender pineapple pieces from the boiling water and add the water to the sooji.Stir well.
• Sooji will absorb water and thicken.Mash half of the boiled pineapple pieces.Now add sugar,mashed and chopped pineapple pieces,cardamon,saffron(dissolved saffron in warm milk) and mix well.Cover and cook for 4-5 mins.Serve hot.

Seviya Kheer

Vermicelli kheer or vermicelli pudding is also called seviya kheer in (north India) and payasam in (south India).
It is a very simple to make, healthy dessert. It can be made using low fat milk.

This yummy dessert is great for festival cooking and today on account of rang panchami I decided to make this.

Ingredients

1 cup thin vermicelli

4 cups milk

1/2 cup sugar

1 cup water

1/2 tsp cardamon powder

1/2 tsp nutmeg powder

few strands of saffron

nuts and raisin according to your liking.

1 tsp ghee

Method

• In a pan,add a tsp ghee roast the nuts and raisin keep aside.
• Now add the broken vermicelli and roast until light golden brown.Keep stiring so that they don't get burned.
• Pour a cup of water and let the vermicelli cook until they are just soft.
• Add the milk,sugar,cardamon powder,nuts,raisins and cook it for 7-8 min.
• Alternatively you can just boil the milk with sugar,cardamon,nuts and raisin till it reduces to 3/4th of the quantity and add this to the cooked vermicelli.
• Mix saffron with a tbsp of milk and add it to the kheer and mix well.Serve kheer at room temperature or chilled.

Holi Special:Puranpoli and katachi aamti

Holi a festival of colors and fun is celebrated in almost every home in India.In a maharashtrian home it is celebrated with a sweet called puranpoli.Puranpoli has a stuffing made up of lentil and jaggery.This yummy sweet can be served with clarified butter/ flavoured milk or with a spicy curry called katachi aamti.

Ingredients
For dough
3/4 cup whole wheat flour
1/4 cup maida
pinch of salt
warm water
4-5 tbsp oil

For stuffing
1 cup chana dal washed and soaked for 4-5 hrs
1 cup jaggery
1/2 tsp cardamon powder
1/4 tsp nutmeg powder

Method

• Using all the ingredients for the dough make a soft non-sticky dough, cover with a wet kitchen towel and keep aside for 30 mins.
• Pressure cook the chana dal with 1 cup of water for 2 whistles.Drain the water from the dal.Set the water aside.
•  Pulse the dal for few secs in the blender.
• In a pan,add the dal and jaggery and cook on low heat until it becomes a thick mixture.
• Keep stirring to avoid it from sticking to the bottom of the pan.If it seems too dry, sprinkle some water on the mixture.Turn off the heat add the nutmeg and cardamon powder and mix well.
• When the mixture cools.Take a spatula and place it in the stuffing mixture. If it stands on its own without falling, it indicates the puran is ready.Now mix it and make small balls.
• Uncover the dough knead for a couple of minutes and make 9-10 equal balls of the dough.
• Roll the dough ball into a puri. Place the stuffing ball at the center and wrap the dough around the stuffing to make a ball.Prepare rest of the balls with the same procedure.Now take the ball that was made first and with enough flour for dusting roll it into a thin poli.
• Meanwhile, heat a griddle over a medium high flame and cook the puranpoli on both sides without applying oil or ghee.Serve hot.

Katachi Aamti

Ingredients
1 cup stock (water) removed from the boiled chana dal
1/4 cup dry shredded coconut
2 cloves
1 small piece cinnamon
2 bay leaves
1 teaspoon tamarind pulp
2 teaspoon Maharashtrian goda masala
5-6 curry leaves
2 tsp turmeric powder
2-3 tsp red chili powder
1/4 tsp asafoetida
2 tsp cumin seeds
1 tsp mustard seeds
2 tsp jaggery or 2 teaspoon sugar
1 tbsp cilantro
salt to taste

Method

• In a kadhai add tamarind pulp, Maharashtrian goda masala, salt, chili powder, jaggery in the chana dal stock and bring to boil.
• Roast coconut and cumin seeds together till golden brown. Grind it to a coarse powder.
• While the water is boiling. mix in the ground masala and simmer.
• Tempering (tadka): In a pan, heat 2 teaspoon oil. Add mustard seeds, cloves, cinnamon, and bay leaves. When it sizzle, add turmeric powder, asafoetida and curry leaves. Pour the tempering over the boiling amti and stir.
• Simmer for 5 mins. Garnish with cilantro.Serve hot.

Batatatychya kacharya

Batatatycha(potato) kacharya is one of the most popular maharashtrian side dish popular among kids.But at my place everyone loves them and why not they are so delicious and I am always short of them even though I make a larger batch.I made it yesterday and I had no time to take a click when I laid them in dish since within seconds they were almost gone.

Ingredients

2 medium potatoes washed,peeled and cut in circular disc 0.5 cm thick

oil for frying

Mix in a bowl:

2 tbsp besan

1 tbsp rice flour

1 tsp sooji

1/2 tsp turmeric

1 tsp chilli powder

salt

Method

• Heat a skillet.Spread a tsp oil on it when hot.
• Coat each of the potato disc with the mixture in the bowl and place them on the skillet.
• Drizzle a tbsp of oil.Cover and cook till the side on the skillet is golden brown flip and repeat the process on the other side.Complete the remaining batch in the same manner.

Serve hot.

Note: If you cut the disc less thinner you can shallow fry them without covering the skillet.

Lemon Yogurt Cake

Last week my son turned 18 months and I had to bake a cake for him.I wanted to try the lemon-yogurt cake and when I googled I found this one from Ina Garten's Barefoot Contessa At Home.I skipped the 3 large eggs and did a few minor changes in the recipe.The end result was yummy,soft and fluffy cake.You could add berries and nuts of your choice to the batter.As it was my first attempt to bake this cake I baked it just plain.

Ingredients

1 1/2 cups all-purpose flour
2 tsp baking powder
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
2 teaspoons grated lemon zest
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/4 cup freshly squeezed lemon juice
pinch of salt

Method

• Preheat the oven to 350 degrees F. Grease the baking pan.
• Sift together the flour, baking powder, and salt into a bowl. In another bowl, whisk together the yogurt, 1 cup sugar, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients.
•  With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for 25-30 mins or until the toothpick comes out clean when inserted at the center of the cake.
• Meanwhile, cook the 1/4 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
• When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

Lettuce Paratha

Lettuce is a temperate annual plant of the daisy family Asteraceae. It is most often grown as a leaf vegetable. In many countries, it is typically eaten cold, raw, in salads, hamburgers, tacos, and in many other dishes. In some places, including China, lettuce is typically eaten cooked and use of the stem is as important as use of the leaf.

US is next to China in production of lettuce.

Most gardeners and farmers group lettuce into four different types.

Romaines (Cos)

Romaine (cos) is a tall lettuce with rigid leaves that are tightly packed together. The leaves are dark green, with the inner leaves having less color. Some consider romaine the most flavorful lettuce variety.

Crispheads

Crispheadlettuce is a very common variety of lettuce to find in your grocery store. Iceberg lettuce is a crisphead lettuce. The leaves are thin, light green, and densely packed together. It is best to grow this lettuce in cooler weather or start with transplants because of problems with bolting.

Butterheads

Butterhead lettuce is smaller than other lettuce varieties. The leaves are not as tightly packed in as with crisphead lettuce, and the leaves are more tender than crisphead leaves. This lettuce has a smooth, light, and some would say “buttery” flavor.

Leaf lettuce

Leaf lettuces are the most varied of the lettuce varieties. Colors can vary from red to dark green. The leaves can be curly or ruffled. This is a favorite of home gardeners as it matures quickly once planted.

I love this veggie in sandwich specially in subway footlong but when it comes to my refrigerator I

prefer adding it into paratha or make a koshimbir out of it.My family loves these parathas and these make a great healthy meal.

Ingredients

2 cups packed finely chopped lettuce(I prefer iceberg or romaine)

1 tsp carom seeds

1 tsp cumin seeds

1 tsp turmeric

1 tsp chili powder

1 1/2 cups whole wheat flour+ some for dusting

salt

warm water

oil

Method

• In a large bowl mix lettuce,carom seeds,cumin seeds,turmeric,chili powder,salt.To this add the flour little at a time and mix.Add warm water to make it into a smooth ball.Add a tbsp oil and knead it for a min and let it rest for 15-20 mins.
• Make small balls of the dough.Heat a skillet on medium high.Roll the parathas thicker than chappati. Use enough flour for dusting.Once the skillet is hot, place the paratha on it.
• When you see the bubbles coming up flip it.Apply 1/2 tsp of oil flip it again and repeat the same process on its other side .Make the remaining batch of parathas in similar manner.Serve hot with curd and lime/green chili pickle.

Note:You could make these parathas healthier by adding grated carrots to it and even make them more tastier by adding grated boiled sweet potato.

Green Onion zunka

Zunka Bhakri is an important dish from west India cuisine. It is one of the most important Maharashtra cuisine. Zunka bhakri is a part of daily meal in rural Maharashtra. Zunka is the versatile dish from rustic Indian recipes, prepared with besan and many spices with smooth texture.Almost in all old marathi films you can see a wife of a farmer bringing his meal to the farms basically consisting of zunka bhakri,lasun chutney and a red onions.

Zunka can be made of onions,green onion,cabbage,snake gourd,green peppers and even with methi.I prefer the one with green onions.

Ingredients

1 cup besan/chickpea flour-roast dry until little brown and aromatic.

2 bunches of spring onion /green onion/scallions

5 garlic cloves minced

4 green chilies finely chopped

5-6 curry leaves

1 tsp turmeric

1/2 tsp chili powder

pinch of hing

1 tsp mustard seeds

1 tsp cumin seeds

1 tbsp oil

1 tsp sugar

salt

3 tbsp water

cilantro for garnishing.

Method

• Heat oil in a pan.When hot add hing,mustard seeds,cumin seed,curry leaves, green chillis,garlic fry for a min.Now add in the finely chopped green onions.Cover and cook for 2-3 mins.
• Now add the salt,sugar,turmeric,chili powder and mix well.Add the besan little at a time to the  green onion mixing it simultaneously.
• Sprinkle water on the mixture cover and cook for 5-7 min on low heat.Garnish with cilantro. Serve hot.

Dhokla

Dhokla is a Gujarati speciality – a savoury that’s made in almost every Gujju household. Traditionally,Dhokla is made from a fermented batter made of ground urad dal, cream of rice, chickpea flour, salt, spices and baking soda. This batter is steamed in pie-like plates and cut into diamond shapes. Dhokla taste like a spicy and softer version of cornbread. They are commonly served with coriander chutney and garnished with grated coconut and chopped coriander.

I make three varieties-one with besan,other with sooji and another with moong dal.

Here goes my version of dhokla with Besan.

Ingredients

For Dhokla:

1 cup chickpea flour/besan

1/2 cup plain yogurt

1 tsp tumeric

1/2 tsp asafoetida

2 tbsp ginger-garlic- green chili paste

2 tbsp lemon juice

1 tbsp Eno fruit salt

warm water

salt

For Tadka:

1 tbsp oil

1 tbsp mustard seeds

pinch of asafoetida

1 tsp sesame seeds(optional)

5-6 Curry leaves(optional)
1/4 cup water
2 tbsp sugar
2 tbsp lemon juice
1/8 tsp salt

4 tbsp finely chopped cilantro for garnishing

Method:

• Mix yogurt,salt,turmeric,asafoteida,ginger- garlic-chili paste in a bowl.Now add the chickpea flour and warm water enough to make a smooth paste.Keep aside.
• Meanwhile set up the steamer.You could use a large pot with a tight lid as a steamer.Use a inverted steel bowl as a stand.Grease a deep thali or a pressure cooker container.
• To the dhokla batter, add Eno and lemon juice mix and pour in the greased thali.
• Steam for 15 mins or until toothpick comes out clean.Cook uncover for 3-4 mins.After 10 mins, cut in desired shape.
• For tadka -heat oil,add mustard seeds,asafotieda,sesame seeds and curry leaves.Once they splutter lower the heat.Add water,sugar,salt and let it come to a boil.Simmer for 3-4 mins.Turn off the heat,add the lemon juice.Mix and pour evenly on the dhokla. Let sit for 5 mins before serving.

Most Popular Indian Burger-Vada Pav

The Vada Pav is considered staple teatime snack in Maharashtra, particularly in Mumbai, where it has been popularized as street food. Vada Pav is available on hand carts, popularly known as Vada Pav chi gadi. They are seen everywhere in Maharashtra and also served at tea time in many of the state's small eateries and on long distance trains.

This Rs. 5 snack is a hit among young and old,rich and poor,villages to cities.In Mumbai -the commom man eats Vada Pav 24/7. He doesn’t require an occasion to celebrate the city’s staple diet.
The World Vada Pav Day is celebrated on 23rd August-it was on this day that a food chain registered the Vada Pav as its main business six years ago and corporatised the chatpata street food.

Today in India, Vada Pav is available everywhere. Even in an eatery named after Sachin Tendulkar,malls and even on crowded streets. The master blaster says the vada pav is an amazing snack. His buddy Vinod Kambli famously presented him with 35 Vada Pavs when Tendulkar broke Sunil Gavaskar’s 34-century Test record in March 2006. “One Vada Pav for every century,” Kambli had explained.
But the vada pav has travelled far beyond the playing fields, lanes, street corners and food courts of shopping malls in Mumbai. It is now even available even in the USA.
The Vada Pav’s Aroma has tickled the palates of New Yorkers and is fast set to join the ranks of chicken tikka masala, mutton biryani, fish curry rice, alphonso mangoes and Darjeeling tea which are among the favourite Indian Food and beverage worldwide.
Vada Pav is a powerhouse snack for any metro's quick-paced needs, whether it is New York or Mumbai.

Bhel,Shev puri,pani puri,dabeli,franky are among the popular street foods but the fan following for vada pav is the largest.

Ingredients

Filling:

1 lb potatoes boiled and mashed.
1 tsp turmeric
5-6 curry leaves
1 tsp mustard seeds
pinch of asafoiteda
1 tbsp oil
1 tbsp finely chopped cilantro
salt to taste

Grind to paste:
5-6 garlic pods
2" ginger
5-6 green chilis
12-14 mint leaves
1 tbsp coriander seed

Batter

1/2 cup chickpea flour/besan
1 tsp turmeric
1/2 tsp chili powder(optional)
pinch of baking soda
salt
water


Oil for deep frying

Method

• Mix besan, chili powder, turmeric, baking soda and salt in a bowl.
• Add water and mix till it turns into a thick batter.Consistency should be such that when a spoon is inserted and remove it should be evenly coated with the batter.Set aside for 1/2 an hour.
• For  tadka: Heat 2 tbsp  oil, when hot add mustard seed,asafoteida,curry leaves,ground masala turmeric and cilantro.Pour this tadka on the mash potatoes,add salt and mix well..When cooled roll it into small balls.Keep aside.
• Heat oil in a wok.When dip one potato ball in the batter and drop it in oil and fry until golden on both sides.You can fry 3-4 vadas at a time.Remove on a paper towel.

For chutney

• Roast 4 red chillis(almost until they start smoking),4 garlic pods and 1 tbsp peanuts.Grind this along with 1 tsp chilli powder and salt.Don't use water.
• When serving add 1 tbsp of tamarind concentrate to this dry chutney.

Assembling the Vada Pav
Divide the pav at its center.Apply chutney to one side ,Ketchup to the other and place the vada.
Enjoy...


Note:For butter vada pav- simply butter the pav and roast as you do for pav bhajji and then assemble.