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Vada Pav – Mumbai’s Street Food

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Anjula Devi | Authentic Indian Recipes | Healthy Indian Cuisine | Diwali
Diwali – The true meaning
October 7, 2018
Anjula Devi | Authentic Indian Recipes | Healthy Indian Cuisine | Lentils
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Anjula Devi | Authentic Indian Recipes | Healthy Indian Cuisine | Vada Pav

 

As a teenager I used to beg my Dad to take us to the local Wimpey for a burger. It was where all my friends used to go.

I was curious to see what a hamburger tasted like. Well, Dad wasn’t having any of it. One day he had enough, and told me after school he’d make the best burger ever to have been invented. Of course, I sulked and although my Dad was an amazing cook, I knew he had no idea what a hamburger was!

As I walked home from school, I wondered what my Dad may have come up with. As I got closer to my garden gate, I could smell all the usual aromas of whole spices and instantly felt disappointed.

As I entered through the back door, Dad had the biggest grin on his face, and instantly told me to sit down. He said ‘Anjula this Vada Pav has to be eaten piping hot – it’s Mumbai’s answer to a burger. So I sat and watched as Dad excitedly added spices, fresh curry leaves, coriander stalks to boiled potatoes, mashed them roughly and formed a burger shape. He then dipped them into some gram flour batter which also had spices running through it, with fresh coriander & fenugreek leaves.

He proceeded to deep fry the potato until it was golden brown & crispy. Then he told me about the three chutneys he’d made. “Anjula this dry red chilli chutney is delicious. I’ve added nuts, some coconut, a little garlic, ginger & asafoetida”.

He excitedly talked about another chutney which I’d not eaten before. He had fried some fresh green chillies and pounded them in the pestle and mortar, added a little jaggery, black rock salt, fresh coriander & yogurt. He also had the tamarind chutney ready too, which had already become one of my favourite chutneys.

He then took out some delicious looking bread rolls from the oven, split them open and started building! First a good spread of the green chutney followed by fresh tomatoes, red onion, a generous sprinkle of the dry red chilli chutney, and a blob of tamarind chutney followed by the crispy spicy potato.

Well I have to say the flavours where incredible the fried green chilli chutney with yogurt sent my taste buds into overdrive, and the dry chilli chutney was just magic, you could really taste the nuts & coconut and the deliciously hot chillies worked really well.  Dad was a master at balancing flavours & spices even the Garlic & ginger came through softly.

From there on I wasn’t really to bothered about going to the Wimpey bar anymore I was quite happy with Dad’s take on Mumbai’s love affair Vada Pav ?

BTW years later I did get to taste a burger and I have to say I’m so pleased my culinary genius Dad taught me how to make really good tasty home cooked food!

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FEMALE CHEF, AUTHOR AND MASTER OF INDIAN CUISINE

Female Chef Anjula Devi is best known for her extensive knowledge of spices, creating delicious authentic Indian cuisine. A respected food writer and author, Anjula started cooking with her father at the age of eight. At that time the ingredients for Indian cuisine were not as readily available as they are now and Anjula travelled on the number 207 bus with her father to Shepherd’s Bush Market where they would buy a selection of spices, fresh fish and Indian vegetables. ​​

ANJULA ON INSTA


Lunch today was a skinny stuffed eggy paratha. Fil
Lunch today was a skinny stuffed eggy paratha. Filled with asparagus, broccoli, fresh ginger, green chilli and tomatoes. I also added a hint of freshly ground cumin & coriander. I called it skinny because I use very little dough. The vegetables are also cooked for a very short amount of time so that you can get the value of all those nutrients. As always if you’d like me to do a full video let me know in the comments. 

#eggs #paratha #stuffed #lunch #lunchtime #eatwell #foodies #nofilter #lunchideas #vegetarian

New improved aloo gobi recipe coming your way soon
New improved aloo gobi recipe coming your way soon…

#improved #lovefood #vegan #veganfood #vegetarianrecipes #vegetarianfood #nofilter #aloogobi #foodies

(This is not a paid advert. I simply love shouting
(This is not a paid advert. I simply love shouting about brands that deliver good quality foods) I am totally loving the Maize from @eurostar_foods Makes the best makki di roti, a famous iconic bread from the Punjab India. If you’d like to see full video please leave a comment below. 

#glutenfree #punjabi #punjab #glutenfree #vegan #vegetarian #maize #polenta #nofilter #foodies

Benefits for prepping onions this way…
1, flavou

Benefits for prepping onions this way…
1, flavour explosion 
2, easy
3, No tears
4, Huge time saver
5, bulk cooking
6, very little smell of onions in the house! Although I love the smell of roasted onions! 😂😂

#roasted #time #timesavers #miseenplace #tastyfood #indianfood #nomoretears @mychefskills #flavours #chefs #cooks

Apologies everyone for the delay in getting this r
Apologies everyone for the delay in getting this recipe to you. The recipe is now available just click the link in my bio. Enjoy 

#recipes #anjuladevirecipes #anjuladevi #chole #chickpeas #vegan #vegetarian #foodies #iconic

I think the excitement in my voice says it all….
I think the excitement in my voice says it all…..

I used very little flour as I still wanted all so amazing flavours to come through that you get from Chana masala. I added some extra caramelised onions and some fresh green chilli. The result even though they aren’t the best looking flatbreads - they are by far the tastiest flatbreads I’ve made to date.

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