Archana's Veg Food Chronicles

Roasted gram dal Murukku is an Instant south Indian version of Chaklis which is usually prepared in Maharashtra and Gujarat. These are usually prepared in Diwali and Krishna Janamashtami. 5Chaklis are a bit harder in texture than these Murukkus. They are so light they can't hold shape like Chaklis. I bet these are too good to resist and will be eaten off within no time especially by children. This is a very handy recipe as you can prepare them within no time with ingredients you already have in hand. Roasted gram also known as Puthani is powdered to make a flour and combined with Rice flour and butter to make crispy melt in mouth Murukkus. Flavored with Hing, Carom seeds, and sesame seeds, these are super delicious to relish and enjoy. The main trick is in mixing the butter along with the flours such that they turn too light and crispy. Let's dive into the recipe. INGREDIENTS: Roasted gram /Puthani 1/2 cup Rice flour 2 cups Ajwain / Carom seeds 1/2 tsp Melted butter

Vada Pav is one of Mumbai's famous street snacks which is loved by one and all in the city. It is basically the heart of Mumbaikars and a very staple breakfast. It has recently become world-famous and is made in all Vada Pav is basically a deep-fried potato patty sandwiched in an Indian version of burger buns (ladi pav) and served with green chutney and Garlic peanut chutney powder The authentic Vada pav includes ladi pav made with all-purpose flour/maida. But I prefer to make it healthier by pairing the Vadas with pav made completely out of whole wheat flour (no maida). You can go to my recipe for the whole wheat Ladi Pav by clicking here . Here I will be sharing the vada recipe, dry Garlic chutney, and Green chutney. All these will make this dish taste authentic and delicious. Let's dive into the recipe. INGREDIENTS: For making Vada : A. Potato Filling /Bhaji :     Potatoes 2-3     Turmeric powder 1 tsp     Chopped Onion Medium 1     Sugar 1 tsp     Sa

     Pav is basically a soft and puffy Indian style bread recipe made with flour and dry yeast. It is ideally served with Pav bhaji, Vada pav, Bhaji Pav, and many other Indian street snacks and Chaats. It is so popular in the streets of Mumbai that people eat Pav with their tea, breakfast, as snacks, and also for dinner. This is a whole wheat Pav recipe that doesn't contain any Maida/All purpose flour. I have tried all the proportions of APF and whole wheat flour. I got great results but always felt that there must be a completely healthy option for this Pav. So finally tried making them completely with whole wheat flour and the results were amazing.  Even though you don't get that too soft texture in this recipe...still they are soft and puffy enough just like the maida ones. This recipe requires very few ingredients. The process of making them definitely requires some practice. I will be explaining the method in detail. Let's dig in the recipe! IN

     Soup is anything that extracts flavor from a product by letting it soak in broth. One of the popular starters all over the world is made with a wide variety of vegetables. So here in this recipe celery is the vegetable that will be used to extract its flavors into a broth. Celery is a marshland plant that has long fibrous stalks tapering into leaves. Its stalks and leaves are edible and used in cooking in various countries. Recently celery has been considered healthy as it has low calories, filled with water, provides antioxidants and fiber. So making a soup out of this healthy vegetable is definitely a great idea. This recipe also calls for other healthy veggies like potato, onion, and garlic. It can be made quickly with some very basic ingredients that you already have in hand. This delicious and creamy celery Soup can be served as a starter to a grand meal or as a supper served with bread. Can be easily made Vegan by using Vegan butter in pla

        Lachcha Paratha or layered Indian bread is a popular paratha variety from North India, made with whole wheat flour. It basically is a crispy paratha with several layers.     When I often get bored of making the regular rotis or parathas, I make these multi-layered parathas accompanied with a thick gravy dish.Some recipes call for Maida...But since I always opt for healthy alternatives...I make this with whole wheat flour. The main trick is in the making of the paratha which is crucial to get perfect layered parathas. If you go to North India...you will find people having these delicious parathas for their breakfast with butter and a thick gravy. So aromatic that you can't resist eating them. It can actually be termed as an art of making these parathas since it involves some beautiful rolling, pleating, and folding to form a ring and then rolling again which can be gradually perfected with practice. I love to pair it with Dal Makhani, Veg Makhanwala,