Sunday, November 21, 2010



A typical maharashtrian snack, can be enjoyed with a hot cup of tea or can be dipped in cooling curd or simply eaten the way it is...........

For BAKARWADI, you will need:

Ingredients for the outer cover:
1 cup Chana atta (gram flour)
1/2 cup wheat flour
1/2 cup maida
Salt to taste
1 tbsp red chilly powder
1 tsp turmeric powder
Water (to make a dough)

Ingredients for filling:
4 tbsp tamarind pulp
4 tbsp jaggery powder (or grated)
4 tbsp water
1 tbsp jeera (cumin seeds)
1 tbsp dhaniya (coriander seeds)
4-5 peppercorns
2 dry red chillies
1 tsp kasuri methi
1 tbsp oil
Salt to taste
1 tbsp red chilly powder
1 cup sev (ready made packet of sev)
4 tbsp cup sesame seeds
Oil for frying


Knead a dough(with the ingredients mentioned) like you make for chapatis.

For making filling:

In a pan take oil, put dry red chillies, dhaniya, jeera, peppercorns, little salt, kasuri methi - roast these maslas and grind them into a fine powder.

Mix the tamarind pulp, jaggery and water and bring it to a boil.
Now, add the masala powder, to the tamarind - jaggery mixture.
Add salt to taste and some red chilly powder.
Keep it aside and let this paste cool.

Now roll out chapati out of the dough.
Brush the tamarind - jaggery paste to it, then spread the sev, sesame seeds evenly over it.

Then roll it from the side and form into a roll! (like you make for spring roll - but roll it tight)

Once rolled cut them into pieces, and then press each tight so that the filling stays intact.

Deep fry these! And serve hot or store in an air-tight container once cooled .. lasts atleast a month

Amrutha Langs

Mexican Bhel


This recipe has been sent by a very good friend of mine who is also a food lover and follower of this blog.. Shreya!
Being my school friend, I have shared my lunch-box with her, school bench and yeah we share the same group of friends!
A full gang of girls!! Aint it, shreya!!

After marriage, she is living in Australia. Staying in a different land obviously gave her an opportunity to explore new cuisine and introduce it in her everyday cooking!!

One such recipe which is her fav recipe , has been sent by her ..

Thanks Shreya for sharing the recipe....

Shreya's Mexican Bhel...

For Mexican Bhel, you will need:

1cup Kidney Beans soaked and boiled
1 cup Canned or fresh tomato paste ( for gravy so use your discretion)
1 tbsp Chilli powder
1 tbsp Oregano
1 tbsp Mexican spice powder (it contains paprika,cumin powder)
1tbsp Garlic paste
2 tbsp Oil
Salt to taste
1/2 cup Lettuce Chopped
1 cup Onion Tomatoes chopped
1 cup Grated Cheese
Tortilla sheets
(If you do not have tortilla sheets, you can make at home. Just make the dough from Makki ka atta (corn flour) and make triangualr shapes and fry them . This is for the base.)

To make kidney beans gravy. Heat a vessel and put some oil, put the garlic paste and the onions and saute. Pour the tomato puree and saute , then put oregano, chilli powder and salt ( you can put some sugar if you want just for some sweetness) Pour the kidney beans in the end and let it boil. Finally,In a bowl add the fried tortillas in the bottom top it up with shredded lettuce, chopped tomatoes and onion and add the cheese, then pour the kidney beans gravy.

You can also put some guacamole or sourcream on the sides Mexican Bhel is ready to eat!

My take: try using any sprouts instead of kidney beans and convert the recipe to Mexican Misal, garnish with some freshly chopped corriander, onion and green chillies.

Amrutha Langs