Vada Pav

A popular Mumbai street-food snack made with spicy mashed potato fritters, soft pav buns, green chutney, and spicy dry garlic chutney.

Prep time: 20 minutes

Cook time: 25 minutes

Servings: 6 vada pav

For the potato filling

• 3 medium potatoes, boiled and mashed

• 1 tbsp oil

• 1 tsp mustard seeds

• ½ tsp cumin seeds

• 8–10 curry leaves

• 1–2 green chilies, finely chopped

• 1 tbsp ginger-garlic paste

• ¼ tsp turmeric powder

• 2 tbsp chopped cilantro

• 1 tbsp lemon juice

• Salt to taste

• A pinch of asafoetida (hing)

For the gram flour batter

• 1 cup besan (gram flour)

• ¼ tsp turmeric powder

• ½ tsp red chili powder

• A pinch of baking soda (optional)

• Salt to taste

• About ½ cup water, or as needed

• Oil for deep-frying

For the garlic chutney

• 6–8 garlic cloves

• 2 tbsp roasted peanuts

• 2 tbsp dry coconut, grated

• 1 tsp red chili powder

• Salt to taste

Grind everything into a coarse, dry powder.

To assemble

• 6 pav buns or soft dinner rolls

• Green chutney

• Tamarind chutney

• Fried green chilies

Instructions:

Heat oil in a pan. Add mustard seeds and cumin seeds. Once they splutter, add curry leaves, green chilies, ginger-garlic paste, hing, and turmeric. Sauté briefly. Add mashed potatoes, salt, cilantro, and lemon juice. Mix well and let cool.

Mix besan, turmeric, chili powder, salt, and optional baking soda. Add water gradually to make a smooth, thick batter that coats the back of a spoon.

Shape the potato mixture into 6 balls. Dip each ball into the batter, coat completely, and gently slide into medium-hot oil. Fry until golden and crisp, turning as needed. Drain on a wire rack or paper towels.

Slice each pav horizontally without cutting all the way through. Spread green chutney on one side and dry garlic chutney on the other. Place a hot potato vada inside and serve immediately.

Enjoy your homemade Mumbai-style vada pav!

Thandai

Thandai is a rich, refreshing Indian milk-based drink made with almonds, cashews, pistachios, aromatic spices, fennel, rose petals, and saffron. This traditional North Indian beverage is especially popular during Holi and summer celebrations. Soaking and grinding the nuts and spices together creates a creamy, flavorful drink with a delicate balance of sweetness and fragrance.

Preparation Time: 20 minutes

Soaking Time: 2 hours or overnight

Chilling Time: 3 hours

Servings: 6–8 glasses

For the Thandai Paste

• Almonds – 1/2 cup

• Cashews – 1/2 cup

• Pistachios – 1/2 cup

• Melon seeds – 2 tbsp.

• Peppercorns – 10

• Fennel seeds – 1 1/2 tbsp.

• Cinnamon – 1 stick

• Poppy seeds – 1 1/2 tbsp.

• Cardamom – 4 pods

• Dried rose petals – 2 tbsp.

For the Thandai Milk

• Milk – 4 1/2 cups

• Sugar – 1/2 cup (adjust to taste)

• Saffron – 1 tsp., soaked in 1/4 cup warm milk

For Garnishing

• Chopped almonds and pistachios

• Saffron strands

• Dried rose petals (optional)

  
  

Instructions:

In a large bowl, combine almonds, cashews, pistachios, melon seeds, peppercorns, fennel seeds, cinnamon, poppy seeds, cardamom, and dried rose petals. Add enough water to cover the ingredients. Soak for at least 2 hours or preferably overnight in the refrigerator. This softens the nuts and helps release the flavors of the spices.

Drain the soaked ingredients, reserving some of the soaking water. Peel the almonds for a smoother texture, if desired. Transfer all the soaked ingredients to a blender, including the cinnamon and cardamom. Add 3/4 cup of the reserved soaking water and blend into a very smooth, creamy paste. Scrape down the sides as needed.

Soak the saffron in 1/4 cup of warm milk for at least 10–15 minutes. Gently crush the saffron strands to release their color and aroma.

Add the prepared nut and spice paste to the milk. Add the saffron-infused milk and sugar. Blend until everything is well combined and creamy.

For a smooth, restaurant-style thandai, strain the mixture through a fine-mesh sieve or muslin cloth, pressing gently to extract all the flavorful milk. Transfer to a covered pitcher and refrigerate for at least 3 hours to allow the flavors to develop.

Stir well before serving, as the nut paste may settle at the bottom. Pour into individual glasses and garnish with chopped almonds, pistachios, saffron strands, and dried rose petals. Serve chilled with Holi snacks, samosas, pakoras, or traditional Indian sweets.

Chicken Curry - Maharastrian style

A traditional Maharashtrian-style chicken curry, known for its spicy, aromatic gravy made with roasted coconut, onions, and Maharashtrian kala masala. This homestyle curry pairs beautifully with bhakri, chapati, or steamed rice.

Total time: 50 minutes

Servings: 4

For the chicken

• Chicken – 2 lb (900 g), bone-in pieces

• Onion – 2 medium, finely chopped

• Tomato – 1 medium, chopped (optional)

• Ginger-garlic paste – 1½ tbsp

• Turmeric powder – ½ tsp

• Red chili powder – 1–2 tsp, to taste

• Maharashtrian kala masala – 2 tsp

• Coriander powder – 1 tsp

• Salt – to taste

• Oil – 3 tbsp

• Fresh cilantro – ¼ cup, chopped

• Water – 2–3 cups, as needed

For the roasted coconut masala

• Fresh or dry grated coconut – ½ cup

• Onion – 1 large, sliced

• Sesame seeds – 1 tbsp

• Coriander seeds – 1 tbsp

• Cumin seeds – 1 tsp

• Black peppercorns – ½ tsp

• Cloves – 4

• Green cardamom – 2

• Cinnamon – 1 small stick

• Garlic – 3 cloves (optional)

Instruction:

Heat a little oil in a pan. Roast the sliced onion until deep golden brown. Add coconut and roast until golden. Separately dry-roast coriander seeds, cumin, sesame seeds, peppercorns, cloves, cardamom, and cinnamon until fragrant. Cool everything.

Blend the roasted onion, coconut, spices, and garlic with a little water into a smooth, thick paste.

Heat 3 tbsp oil in a heavy pot. Add the chopped onion and cook until golden. Add ginger-garlic paste and sauté for a minute. Add chicken, turmeric, chili powder, coriander powder, and salt. Cook for 7–10 minutes, stirring occasionally.

Add the tomato, if using, and cook until soft. Stir in the ground coconut masala and kala masala. Cook for 4–5 minutes to develop the flavor.

Add 2–3 cups hot water depending on how thick you want the gravy. Cover and simmer for 20–30 minutes, stirring occasionally, until the chicken is tender and reaches an internal temperature of 165°F (74°C).

Garnish with fresh cilantro. Rest for 5 minutes before serving so the flavors settle. Serve hot with bhakri, chapati, or steamed rice.

Serve Maharashtrian chicken curry with Jowar bhakri, Steamed rice, Onion Salad.