TamarindtoAmchur

Kamote leaves in Coconut curry

Kamote leaves are the sweet potato leaves commonly used in Filipino and other asian cooking. I was unaware of these leave until one day we wanted to experiment and the leaves has such great amounts of goodness. You could make it with any asian flavoured curry paste and it will taste good. I added whatever was available in hand and served it with lentil rice.

Need-

Kamote Tops – 1 bunch
Ginger – 2 inch
garlic – 1 pod
Soy sauce – 1 tsp
Coconut cream – 4 tbsp dissolved in water
Salt
Sugar= 1/2 tsp
Pepper powder- 1 tsp
Lemon rind – 1 tsp
Leeks – chopped 1 tbsp
Peanuts – roasted handful

Process –

Clean the leaves and keep aside.
Saute finely chopped garlic and ginger. Add the washed leaves and sauté. Now add soy sauce , pepper , sugar and leeks. When mixed add the coconut cream and lemon rind. bring to a boil and turn off the heat.
Top with roasted peanuts and serve with rice

Ragda Pattis

Fast Food

Ragda Pattis is a popular street food of Maharashtra and Gujarat. It is a very simple dish and does not consume a lot of time. It is big hit at parties or anytime of the day. Ragda is a simple curry made of white peas with extremely few spices but tastes so good. You will find a similar version in the north called aalu tiki chaat or aloo tikki with chole . Ragda pattis comprises of 5 main components of tikki or patty , ragda, green and sweet chutney , sev and raw onions.

Need –

For Patties
- Potato – 5 – boiled and peeled
- Chilli powder – 1 tsp
- Corn flour – 1 tbsp
- Salt
- Jeera – 1 tsp
- Turmeric powder – 1/2 tsp
For Ragda –
- 2 cups of soaked white peas
- 5 cups of water
- Turmeric – 1 tsp
- Hing – 2 pinch
- Chilli powder – 1 tsp
- Sweet chutney – 2 tsp
- Coriander leaves – 3 tbsp
- Salt
Green chutney
Tamarind chutney
Chopped onions
Sev -(nylon sev preferred)
Chat masala
Coriander leaves
Fried peanuts – optional
Curd – optional

Process –

For the Ragda , pressure cook the overnight soaked white peas with water , salt and hing till it is mushy. When done check consistency to be closer to batter consistency. Add rest of the things , mix and keep aside
For the patty – Mash the potatoes well without lumps. Add salt, cornflour , salt , jeera and turmeric powder and mix well. Make palm size patty and shallow fry in a pan. Traditionally it is cooked/ fried in a huge shallow iron pan .
Now in a plate or bowl , place the patty , add the ragda on top of it.
Top it with 2 tsp of each chutney. Add onions , sev , coriander leaves, chat masala. Top with peanuts and curd if preferred.

Urulai Roast

StirFry

Ask any South Indian what is their favourite vegetable to eat with Sambar/Rasam or Curd rice – they will unanimously say potato fry. There are so many ways to make this potato fry yet somehow every version tastes like heaven. So you could say this is one of the million ways made using small potatoes.

Need –

Baby potatoes – 1 kg
Oil – 4 tbsp
Curry leaves – handful – chopped
Chana dal – 1 tbsp
Urad dal – 1 tsp
Coriander seeds – 1 tsp
Jeera – 1/2 tsp
Dry red chilli – 4
Sesame seeds – 1-2 tsp
Salt
Hing

Process –

Boil and peel the potatoes.
In a pan dry roast all spices and grind them coarsely. Or simply replace with Idli molagai podi
In the same pan , take 2 tbsp oil , add potatoes and roast for 5 minutes. Add the ground spice mix , salt and hing , mix and leave it alone for 5-7 minutes. The spices will amalgamate and the potatoes will roast well. Toss and roast the other side
Ideally use a iron pan for excellent results.
Taste best with anything and everything !!!!

Morning Glory Stir-fry

StirFry

Husband and I were discussing to try the locally available green and hence we bought some. One of them is morning glory or known as water spinach. It has a very different flavour from the regular spinach and maintains a nutty flavour after being cooked. It is so fabulous that it will be a regular in my diet going forward.

Need –

Morning Glory – 1 bunch
Onion – 1 small – sliced
Green /red chilli – 1 – chopped
Ginger – 1 inch – chopped
Garlic – 1 – chopped
Soy Sauce – 1-2 tsp
Vinegar – 1 tsp
Salt, pepper , sugar – to taste
Peanuts – handful- roasted

Process –

Pluck the leaves with the tender stems and separate both. Wash and keep aside
In a pan take little oil and sauté Onion , ginger garlic. Add chilli , the leaves and stems. Saute for 2 minutes. Now add the sauce , vinegar , salt , sugar and pepper. Give a good mix and add roasted peanuts while serving.
Serve as a side or just have it happily as a stir fry salad. It tastes yum.

Eggless Gnocchi

Fast Food

If we talk about Italian food Pasta ranks 1st for me. If it’s pesto or gnocchi you won me there. You do not find gnocchi on the menu in most of the Italian Restaurants and if you do find they do a poor job. Gnocchi is the easiest pasta and these dumpling were made of flour and breadcrumbs before adding flour and eggs it is said. After 4 long years I remade gnocchi and absolutely loved it since all this while I was lost in the readymade pasta packets.

Need –

Starchy Potatoes – 2
Flour – 1 cup
Salt
Bruschetta spice mix – 1 tbsp
Butter – 2 tbsp
Olive oil- 1 tsp
Garlic – 1 pod crushed (optional)
Sage leaves – few
Pepper – 1 tsp
Salt

Process –

Boil the potatoes or bake till soft.
Grate the potatoes or use a potato ricer if you have one. Do not mash because you may end up with big lumps.
Mix flour , salt , and the spice mix. Do not knead it just gently fold everything together.
Now cut the dough into 3/4 parts and roll it long little thin snake and cut into small pieces. Dust with flour.
You could shape them if you own a gnocchi board to use the backside of the fork and roll it to form ridges. If you find it difficult just use the fork to press gently to get the impression.
Bring a big pot of water to boil with salt. slowly drop these dumplings and wait for a minute or two till they float. Spoon them out and remove the excess water.
In a pan heat the butter and olive oil. When the butter gets a brown shade add the garlic and sage. Let the sage get crispy . Now add the gnocchi and let it sit undisturbed for 2 minutes till caramelised and toss to brown the other side too. Add salt , pepper and toss to serve.

Indori Poha

Snack

Poha is a favourite breakfast in the West of India. It is made with flattened rice flakes and sautéed with spices and onion and served with hot tea or jalebi. There are two varieties of Poha that is available. Maharashtrian poha is different from Indori Poha. The spices added are different in Indori than Maharshtrian. It needs a special masala called ‘jeeravan’. The major difference is it is served with Jalebi a classic combo. This time I did not make jalebi, so maybe when I make jalebi I should make poha as well !

Need –

To make Jeeravan masala

-1 tsp – coriander seeds , jeera

-1/2 tsp – fennel seeds, ajwain , dry ginger , amchur , nutmeg

-1 inch cinnamon stick , 4 cloves , 1 bay leaf , 4 dry chilli , salt

Thick flat poha – 2 cups
Oil – 2 tbsp
Peanuts – 2 tbsp
Mustard seeds – 1 tsp
Curry leaves – 6
Potatoes – peeled and cubed
Green chilli – 2 chopped
Turmeric powder – 1/2 tsp
Sugar – 1 tsp
Jeeravan masala – 1 tbsp
Lemon juice
Onion – 1 chopped
Salt
Sev – handful
Coriander – handful

Process –

Dry roast all spices mentioned in jeeravan masala and grind it when cool. Wash the poha in a colander and keep aside. too much water will make it mushy.
In a pan , heat oil , add mustard seeds , peanuts , curry leaves and chilli.
Now add potatoes and sauté till soft . Now add turmeric , sugar , jeeravan masala , poha , salt and toss.
Top with chopped onion , sev and coriander.
Serve with Jalebi

Sourdough discard Roti

Roti / Flatbread

I have also joined the Sourdough baking marathon after waiting for 3 months and giving in right after the lockdown is getting lifted partially. Though there are so many recipes out there with sourdough crackers and pretzels etc. how can you not try it in Indian cuisine given that the starter is wheat flour 😛 But it resulted in a light sour and extremely soft chapatis that stayed soft till lunch the next day !! And let me tell you “perfect round roti” is overrated. As long as it is cooked it can be eaten.

Need-

2 cups – Aata (Wheat flour)
1-2 tbsp – sourdough discard (non fed)
Water 1/2 a cup .

Process –

Mix the aata and discard. Now knead well by adding water slowly or sprinkling every time you add water. Kneed it into a soft pliable dough. Rest it for 15 minutes.
Now heat a iron flat pan or nonstick , make small balls out of the dough.
Dust each roll and flatten using a rolling pin. Keep dusting with flour till you have rolled it out thin.
Remove excess fouls if any and place on the pan. Wait till you see small bubbles appear on the side facing the pan, now turn and cook the other side. It will puff nicely . Avoid flipping continuously as this will make it hard. The key is to turn it only once.
Add oil or ghee on both sides and serve.

Bombay Bhel

Fast Food

It is said Bombay is not a a city but an emotion. Bombay is know for it amazing street food and bhel is one such. You will always find a vendor in every area of residence or of work. The speed at which they mix it in a paper cone is amaze that even Masterchef cannot match such skills. Though you will find various on this bhel like Jhalmuri in Calcutta but this Bombay bhel is legit. You get either sukha bhel (Dry bhel) or Gila Bhel (Wet). The latter is dunked in the chutney.

Need –

Rice puffs – 2 cups
Roasted Makhna(lotus seeds) – 1 cup
Boiled potato – 2 cubed
Onion – 1 chopped
Tomato – 1 chopped
Green chilli – 1 chopped (optional)
Sonth/Date chutney
Green/Hari chutney
Peanuts – 2 tbsp roasted
Sev – 2 handful
Roasted jeera powder- 1 tsp
Chilli powder – 1/2 tsp
Chat Masala + Amchut – 1 tsp
Coriander leaves – handful
Raw mango – 2 tbsp – chopped (if available)

Process

Mix everything and top with extra sev and coriander leaves.
Serve with papdi if you have.
For such bhel miss th chutney and add lemon juice instead and toss.

Chai Kulfi

Dessert

India is a land known for its sweet. You could say – “Give us milk we will give you a dessert a million ways”. Kulfi is the traditional Indian ice cream sans eggs. It is denser than Ice cream and made with whole milk by reducing it to thicken it and set it earthen pots. It was traditionally flavoured with Malai(cream) , elaichi (cardamom) or Saffron. If you are an Indian you will have fond memories of relishing it irrespective of the weather and running to buy it from the vendor who calls out to you from his cycle by ringing a bell.

This was made on R’s birthday combining two of his favourites chai and kulfi. Chai is tea brewed with milk so it doesn’t need suffix of “tea-latte” .

Need –

2 cups -whole milk
1 tbsp – sugar
1 pinch saffron
2 tbsp – Milk powder
2 cup -milk
1 cup -water
1 tsp sugar
1 tsp – Tea leaves
1/2 tsp tea masala or (3 cardamom pods , 1inch ginger , 2 cloves , 1 inch cinnamon)
1/2 can – condensed milk
2 tbsp fresh cream

Process-

Make rabdi by reducing 2 cups milks to 1 cup by simmering. While simmering the milk will release the sugars in it and give it a pink tinge. Now add the sugar and saffron and cook further for 5-10 minutes. Keep aside to cool
To make chai , in a pan take 1 cup water, sugar and tea leaves and add the spices. Boil it till the leaves imparts a beautiful colour. Now add the milk, bring to a boil. Strain and keep aside to cool.
Now milk the tea , rabdi , condensed milk and fresh cream and mix well. You could use a whisk.
Pour in popsicle mould or into disposable small plastic cups. This helped me give a beautiful design to the kulfi. Freeze for 6 hours or till set and serve.
I served it with some melted dark chocolate mixed with cream and bourbon.
You could use the ice cream sticks to stick in the middle of the cup after pouring the mix in the moulds.

Homemade Pizza

Fast Food

It was R’s birthday and I wanted to do something special for dinner. What better than his favourite pizza my way 😛 This was my first try at making the base at home and Oh Boy it did turn out so well. I still need to work on my flattening techniques but it turned out well for the first try.

Need –

For Dough -( 2 cups flour, 3/4 – 1 cup room temperature water , 1 1/2 tsp instant yeast , 1 tsp sugar , 1 tsp salt , 1tbsp Oil)
Semolina – 2 tbsp
Marinara Sause ( 1 onion chopped + 4 tomatoes crushed + 2 garlic cloves + 1 tsp red chillies flakes + 1 tbsp mixed herbs + salt + Olive oil)
Onion – 1 sliced
Olives – 10
Capsicum – 1 – sliced
Baby corn or American corn
Mix of Salt + pepper -1 tbsp
Cheese- (Mozzarella or Block cheese)

Process –

For the dough mix everything in a stand mix with dough hook or using a spatula by hand. Add water slowly. If it becomes sticky then add little flour. Avoid adding salt on top of yeast as it will kill the bacteria. Apply oil to the dough and rest it for 1-2 hours by covering using cling wrap or kitchen towel.
If you are in a hurry you can skip resting.
After resting divide the dough into 2 without kneading again.
If you are talented use your hands to flatten it like a pizza base. If you are like me, use a rolling pin to flatten a bit and then use hands to spread it. poke few holes using a fork.
Spread the semolina and place the base. Apply the marinara sauce.
Add the vegetables and sprinkle salt+ pepper. Add the cheese.
Bake in a preheated oven at 200 C for 10-12 minutes or in the pizza mode if you have .
You may skip the yeast , the pizza will still turn out well.

Asian flavoured Quinoa

Grains, Uncategorized

I was bored of salads , rice and roti. I wanted to make something in 10 minutes and get out of the kitchen in the heat and bored of cooking everyday twice a day during this lockdown and other multiple munchies ! So I used up all the sauces in my pantry and the only 2 vegetables left in my fridge and whipped this up. To my surprise it did indeed taste well.

Need –

Quinoa – 1 cup – cooked
Carrot – 1/2 – peeled into ribbons or cut into strips
Capsicum – 1 – strips
Corn- 1 small cup
Water – 4 tbsp
Peanut butter – 1 tsp
Soy sauce – 1 tsp
Chilli sauce – 1 tsp
ACV – 1/2 tsp
Pepper powder- 1 tsp ( adjust according to your spice tolerance )
Salt

Process –

In a pan sauté the vegetables with little oil till they are tender. Add quinoa and mix. Add salt and pepper.
Mix the wet ingredients with water and pour in the quinoa and give a quick mix.
Keep a little longer if you need crispy quinoa in the bottom.
Feel free to add onions , broccoli or other vegetables.

Midnight Munch

Snack

How many of you are guilty of wanting something to much at night or grabbing whatever you find to much while listening to music or Netflix. What is more fun is when your partner wants to munch along and approves of anything you make. For this all you need is 4 ingredients and 5 minutes of your time.

Need –

Bread slices – 6
Onion – 1 large – sliced
Gochujang paste – 6 tsp
Cheese slices – 4

Process –

Heat a pan place a slice of bread.
Apply 1 tsp gochujan on the slice , top with onion and cheese and cover and cook for 3 minutes till cheese melts
Munch on!
Replace gochujang with any other form of chilli paste you have or ketchup + japanese/chinese spice mix.

Bread Pakoda

Snack

If rains don’t scream bread pakora and chai I don’t know what will. Every north Indian will relate to this emotion. It takes us back to those times when the evening tea-breaks meant going to a nearby roadside small stall and having “cutting chai” (a 2 sip thick flavourful masala tea) and piping hot pakoras. The bread pakoras are of 2 varieties – one when bread pieces are dipped in chickpea flour and fried and the other with potato stuffing.

Need –

Potatoes – 3 – boiled and peeled
Onion – 1 – chopped
Green chilli – 2- chopped
Ginger – 2 inch – chopped or grated
Turmeric – 1/2 tsp
Salt
Mustard seeds – 1 tsp
Chana dal – 1/2 tsp
Curry leaves – 5 – chopped
Jeera – 1/2 tsp
Oil – 1 tbsp + for frying
Lemon juice- 1 tbsp
Bread slices – 8 slices
For batter – 1 cup besan
Red chilli powder – 1 tsp
Salt
Hing – 2 big pinch
Rice flour – 1 tbsp
Water

Process –

Grate or mash the boiled potatoes.
Heat 1 tbsp oil and temper mustard seeds, jeera , chana dal and curry leaves.
Add chilli , ginger , onion , turmeric and sauté , add the potatoes and salt , mix well . Add lemon juice and keep aside.
Mix the batter with enough water to keep a thick pouring consistency. Easier way is to check with the back of a spoon if it coats well and stay there. Heat oil for frying.
Cut the bread slices into triangles. Take one triangle and place the stuffing in the middle leaving 2 cm gap on all sides. Place the other one over it and pinch all sides together to stick and so that the filling doesn’t come out.
Now carefully dip it in the batter to coat all sides. Use a fork to dip if necessary.
Fry them in hot oil in medium temperature till nice and crispy and you see brown spots.

Zucchini Kofta in Coconut curry

Dal / Gravy

Koftas as a concept is from Middle East which is meat balls . This travelled to Asia through the trader and everyone now has their own adapted versions of Kofta. Zucchini Koftas are similar to auks Kofta or Malai Koftas. Koftas are deep fried balls made of meat or vegetables and served with a spicy curry. This version here is also my own adapted version. Since I hate frying , I have baked these Koftas.

Need –

Zucchini – 1 – large -grated
Carrot – grated – handful (optional)
Green Chillies – 1
Red chilli powder – 1/2 tsp
Besan – 1/2 cup or more
Rice flour – 2 tbsp
Salt
Garam masala – 1 tsp
Coconut – grated – 1 cup
Cream – 1 tsp or Coconut Milk
Peanuts – 1 tbsp
Coriander – handful
Green chilli – 2
Jeera – 1 tsp
Tamarind – 1 tsp ot 1 tomato
Oil

Process –

In a bowl take grated Zucchini and carrot , add salt and let it release water. You could choose to add boiled potatoes or paneer as well to this mixture to make it extra tasty and soft.
Squeeze the extra water out and reserve to use in the gravy. Now add besan, rice flour , chopped chilli , red chilli powder and garam masala. Mix and shape into ball.
Brush with oil and place in a greased pan and bake at 180 degrees c for 25 minutes or till nice and brown and a knife comes clean when pierced through.
Grind together the coconut , peanuts , half the coriander , green chilli , jeera and tamarind (or tomato) into a paste.
In a pan cook the paste till raw smell goes and thin down with coconut milk or plain milk or water if using cream. Add salt and simmer.
Add the koftas and remaining coriander.
You could serve with naan or roti.
Feel free to add sesame seeds or Khus Khus while making the coconut paste to make to more rich.

Cambodian Dal Curry

Dal / Gravy

I don’t even know if anything of this name or kind exists but it was born because R wanted a curry and I wanted dal to go with Veg Pongal. Extremely strange combination to eat with pongal as the standard combination is chutney and gothsu BUT this did prove to be a hit !!! There are two parts to this : making dal and then curry seperately. If you aren’t like me then try with plain rice or some Quinoa.

Need –

Toor Dal or Moong Dal – 1/2 cup
Water- 1 cup
Turmeric powder – 1/2 tsp
Tamarind paste – 1 tsp
Kasoori methi – 1 tbsp
Tofu – 1/2 block – cubed
Carrot – 1/2 – julienned
Capsicum – Red & Green – julienned
Ginger – 2 inch – julienned
Onion – 1 – sliced
Cambodian curry powder – 2 tsp
Pepper – 1 tsp
Salt
Coconut cream – 1 tbsp
Oil – 1 tbsp
Ghee – 1 tsp
Jeera- 1 tsp
Kalonji – 1 tsp

Process –

In a pressure cooker take Ghee and temper jeera and then cook dal with water , turmeric & tamarind paste for 3 whistles or till dal is soft to be mashed
In a pan take oil , temper kalonji then add ginger and Onion and sauté till it wilts. Add carrot and the capsicum and sauté till cooked. Now add the curry powder , pepper and coconut cream ,little water , tofu and salt. Cook till raw smell goes. You could serve this as a separate curry at this stage.
Add the cooked mashed dal into the curry , adjust consistency and add crushed kasoori methi and switch off. You could squeeze some lemon juice as well.

Hummus Curry

Fusion Food

R made a huge batch of hummus and I had to stick it in the freezer. But it came handy when I need to make quick gravies or pizza. With the rice of Veganisim and people using peanut butter or almond butter and other varieties to make a curry why not use yummy for a nutty filling flavour. I was running short of vegetables and only potatoes and carrots survived in my fridge. I could whip up this plate in 30 minutes for a hearty meal.

Need –

Tofu – half a block or paneer
Potatoes – 1
Sweet potato – 1 small
Carrot – 1
Onion – 1
Hummus – 3 tbsp
Coconut powder or cream – 2 tbsp
Salt
Cambodian curry or Thai green curry or Simply garam masala
Black pepper powder – 1-2 tsp
Curry leaves – 5 – crushed
Jeera – 1 tsp
Oil

Process –

In a pan take oil and temper cumin seeds.
Now add sliced onions , diced carrots , potatoes and saute for 5 minutes.
Add black pepper , cambodian curry powder or paste , curry leaves , salt , hummus , and thin down with coconut cream or powder and water.
Close and simmer for 10-12 minutes.
Now add the tofu and simmer for 5 minutes.
Serve with roti or rice.

Maangaai Sadam / Raw mango rice.

North & South Indian

Maangaai saam is a South Indian favourite specifically during the summer when you get mangoes in abundance. You get a variety called “Killi mooku” translating to parrot nose because the shape represents the bird’s nose. This raw mango variety is used in abundance to make mango pickle that will last you a year until the next season arrives. The traditional maanga sadam looks nothing like how I have made. The mango is grated and added to a tempering or mustard seeds , peanuts, curry leaves and urad dal along with hing , salt and mixed with cooked rice.

In PH do not get the Kili mooku but something called Indian Mango. It tastes similar to the Indian version .

Need –

Cooked rice / day old rice – 2 cups
Raw mango / Ripe mango – 1 each
Carrot – chopped 1/4 cup
Onions – sliced – 1/4 cup
Coriander – handful
Oil
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Peanuts – 1 tbsp
Curry leaves – 10
Green chilli – 2
Salt

Process –

If using fresh rice , take the cooked rice and spread it in a plate to cool and to get the grains separated else they will become clumpy.
Wash the mangoes and chop them with skin on. Even the ripe mango adds a distinct flavour to the dish.
In a pan take oil , when hot temper mustard seeds. When it crackled add urad dal, peanuts ,curry leaves, chopped green chilli and saute till peanuts are fried and urad dal turns red.
Now add the onion and carrot saute till little soft and add the mangoes. Turn off the heat. Add rice , salt and coriander leaves and toss it.
Serve with curd and papad.

Apple Toast

Fusion Food

I had a faint memory of making something similar in my OTG in 2014 when I had R’s friends come over for dinner , the first set of friends home right after our marriage. His friends absolutely loved what I had made but I had completely forgot about the recipe until recently I found a box of apples in my fridge unused due to lockdown. I tried my best to recollect what the recipe was but couldn’t find it hence I came up with my own version. It is tasty as hell and healthy too.

Need –

Bread slices – Brown/ White/Multigrain
Apple – 1 – big
Onion – 1
Green chilli – 1 or substitute with mexican spice or japanese mix or chilli flakes or mixed herbs
Salt
Garam masala or pav bhaji masala – 1/2 tsp
Edam or gouda or mozzarella -sliced or grated
Blue Cheese or Feta – optional

Process –

Wash the apple and grate it with the skin on. Use the bigger grating side. Once grated , squeeze well to remove the juice – there you have fresh apple juice to drink !
Grate the onion or slice them thin.
Mix the apple , onion, salt , chilli or spices with some garam masala. Spread it on the bread . Top with sliced or grated cheese.
Bake for 7-10 minutes at 180 degree C.
Top with blue cheese or feta and relish it !!!

Saag Halloumi

Dal / Gravy

This is my little take on Palak paneer. Palak panner or saag paneer is a gravy made of spinach or other green leafy vegetable and adding palak or any vegetable to it. The famous of all the palak paneer. Paneer is hung cheese that is obtained from curdling milk and tying in muslin cloth to remove all water and left with set milk solids.But this day I had no paneer , no mood to make paneer but frozen halloumi and I wanted to experiment. You could add some watercress or purple spinach or even kale as well along with spinach.

Need –

Spinach – 2 bunch
Onion – 1
Tomato – 2
Green chilli – 2
Ginger – 1 inch
Garlic – 1 pod
Coriander – 1/4 cup
Garam masala – 1 tsp
Turmeric – a dash
Salt
Amchur – 1.2 tsp
Lemon juice – 1 tsp
Jeera – 1 tsp
Bay leaf – 1
Halloumi – 1 block
Oil

Process –

Remove water from halloumi and blot it. you could wash it to remove excess salt if you like and blot it. Cut into blocks and shallow fry in 2 tbsp oil.
Blanch the spinach for 2 minutes and wash under cold water. Grind it along half an onion, chilli, tomato, coriander , ginger and garlic into a paste.
In a pan take little oil or ghee , temper jeera and bay leaf. Sautee remaining half sliced onion and add the paste along with turmeric and garam masala. Cook till raw smell goes.
Thin down with some water or little milk and bring to boil. Now add amchur , lime juice , salt and mix and toss the halloumi in it.
Serve with rice or roti
Be mindful of the salt as the cheese contains salt.

Baked Kachori

Snack

Kachoris are fried snack filled with moong dal and spices and deep fried. It is native to Marwari’s , the traders who needed to travel for days together and had to carry something that was filling and would stay for a longer time. Hence the marwari women came up with Kachoris. Kachori or Kachodi are called Khasta Kachori . There is a version of stuffing made with Urad dal too. Here I made a mix of both and the other cover is made with whole wheat opposed to flour that is normally used.

Need –

For Dough – Aata/ Wheat Flour -1 cup
Maida / All purpose flour – 1/2 cup
Salt
Ghee – 2 tsp
Cold water
For filling:
Urad Dal – 1/2 cup
Yellow moong dal – 1/2 cup
Green chilli – 1
Jeera – 1 tsp
Red chilli powder – 1/2 tsp
Amchur powder – 1 tsp
Turmeric powder – 1 tsp
Salt
Jeera Dhania powder – 1/2 tsp
Fennel seeds – 1/2 tsp crushed
Ghee- 3 tbsp

Process –

Soak moong and urad dal for 2 hours.
Kneed data, maida, salt and ghee with water and form a dough. Cover and keep to aside.
Drain water from dal and grind it coarsely but not into powder or a paste.
In a pan take 1 tbsp ghee , temper jeera , add green chilli , fennel seeds and the spices. Now add the ground mix, salt and mix well. Cool and make 6-7 small balls out the balls.
Similarly make 6-7 balls of the dough. Take a ball and shape like a cup , keep the filling inside and pleat it, bring ends together and press. Flatten the kachori a bit.
Another way is to roll the dough into a thin disc , place the filling and pleat similar to a momo or a bao bun. press it down or roll it to 1 inch thickness.
You could now fry the kachoris or apply melted ghee around the kachoris and bake in a preheated oven at 180 degree C for 25-30 minutes depending on your oven till nice golden brown.
Serve with rasedar aalu or green and imli chutney.

Vada Pav

Fast Food

Vada Pav is life for me. I grew up in Mumbai, pretty much munching on them my entire life. We mumbaikars can eat or breakfast /lunch / dinner / snack, pretty much anytime. We have seen the price for a vada pav being sold for 5 Rs to 20 Rs today. Most mumbikars will grab one at as early at 7 AM on their way to work and smell the fresh pav every morning on the way to the railway station.

History says it was introduced by a common man who wanted to sell a food item that was quick that could keep up with the fast pace of life and hence was born the vada pav. Vada is fried potatoes and Pav is the dinner roll of Maharashtra. It is served with a fried chilli by the side.

Need –

Potatoes – 5 – boiled , peeled and mashed
Oil – for frying
Mustard seeds/ Rai – 1 tsp
Jeera – 1 tsp
Turmeric – 1 tsp
Ginger – 1 inch – chopped
Chilli -1 – chopped
Hing – 1 pinch
Curry leaves – 6/7
Salt
Lemon juice – 1 tbsp
Coriander leaves
For batter – besan 1 cup, salt, hing, red chilli powder , water.
Pav
Green chuntey – Mint , coriander – a bunch , 2 garlic pod, 1 inch ginger, 2 green chilli, lemon juice, salt, 1 tsp sugar, 1 tbsp peanuts.
Sweet/Tamarind chutney -2 tbsp Tamarind pulp , 1 tbsp Jaggery , 3 dates, 1 tsp dry ginger powder,1 tsp jeera powder , 1 tsp chilli powder, salt
Garlic chutney – Garlic 5 pods , peanuts 1 tbsp , 2 tbsp coconut , salt, 2 dry red chilli
Chopped onions
Fried green chillies

Process –

In a pan take a table spoon of oil and heat it. Temper mustard seeds , jeera , curry leaves, ginger ,hing. Add chilli, turmeric powder , salt and mashed potatoes. Mix well . Switch off and add lemon juice and coriander leaves. Cool and make palm sized balls.
Heat oil for frying while mix everything under batter to a thick consistency.
Take the balls and dip in batter to coat well and fry on low-medium flame till nicely brown and crispy.
Grind together everything under green chutney. For Sweet chutney cook all ingredients well till raw smell goes and it thickens. Mash well or grind it when cool. For garlic powder dry roast all the ingredients till coconut becomes dry. Cool and grind to a powder.
To assemble take the pav and score 3/4th in between to open it and spread sweet chutney at the bottom , mint chutney on top , place the vada and top it with garlic chutney and chopped onions. Press the pav together and serve with fried green chilli.

Cabbage Vadai

North & South Indian

Vadai is the best snack South India has ever discovered. Adding extras to the batter just makes you hog and feel extremely happy. My favourite combo is with Kappi but it goes well with chai as well. It is crisp on the outside and pillowy soft on the inside. And NO you have to use only urad dal

Need –

Urad Dal – 1 cup
Green chilli -1
Black pepper – 1 tsp
Ginger 1 inch
Curry leaves – 6
Cabbage – chopped 1/2 cup
Salt
Oil – for frying

Process –

Wash and soak the urad dal for 2 hours. Use the full urad dal than the broken variety. After 2 hours it would have plumped.
Take oil in a deep pan and keep it for heating on a low flame. Drain the water grind it in a mixer with chilli, pepper , ginger and curry leaves. Do not add water at all unless the batter is stiff or powdery. Just sprinkle water when necessary else avoid it completely. Less the water the crisper the vadai that holds shape.
Take the batter in a bowl and add chopped cabbage. Drop a dot of the batter to see if the oil is ready. If it floats as soon as you drop it , the oil is ready. Now add salt to the batter and mix. Keep a bow of water in a cup by your side.
Wet you palm , take the batter and form a small ball or flatter with your thumb , make a small hole in the middle and drop in the oil. Water helps to avoid sticking.
If this is difficult just drop small ball of the batter fry in low flame till golden brown.
If you find the batter is loose , add some rice flour to make it tight and crispy .

Muthiya Kadhi

Fusion Food

Muthiyas (mentioned in previous post) is a yummy snack. There is never too much muthiya but if you have left overs turn it into one yummy dinner to go with peas pull or jeera rice or just plain rice. Kadhi is a yogurt gravy with some spices and simmered. It can be plain and served with kichdi like in Gujrat or with pakoras from Punjab or Rajasthan.

Need –

Left over muthiyas or steamed muthiyas – 1 cup
Curd – 1 cup
Water – 1 cup
Green chilli – 2 crushed
Ginger – 1 inch crushed
Besan – 1 tbsp
Kasoori methi – crushed 1 tbsp
Sugar – 1 tsp
Cinnamon – 1
Salt
Oil
Mustard seeds – 1 tsp
Jeera

Process –

Whisk together curd , water , sugar, besan, chilli and ginger.
In a pan take oil and temper mustard seeds, jeera , cinnamon and add the curd mixture. Simmer for 5 minutes.
Add the crushed kasoori methi and the steamed muthiyas and cook for 3-5 minutes. Add salt, mix and serve. You could add the raw muthiyas along in the 2nd step and let it cook in the mixture.

Muthiya

Snack

Muthiya is a Gujrathi snack that has a close resemblance in taste kotahmbir wadi of Maharashtra. It is usually made with laud ( also known as Ghiya or bottle gourd). It is mixed with spices , steamed and them sautéed . Best tea time snack.

Need –

Grated / minced cabbage – 1 cup
Onion – grated- 1 small
Besan – 1/2 cup
Salt
Ginger – 1 inch grated
Wheat flour – 1/4 cup
Turmeric powder- 1/2 tsp
Chilli – 1 chopped
Coriander – chopped
Sugar – 1 tsp
Hing – 3 pinch
Lemon juice – 1 tbsp
Baking powder – 1/2 tsp
Oil
Jeera , Sesame seeds , mustard seeds, curry leaves – 1 tsp each
Red Chilli powder – 1 tsp

Process –

In a bowl add the grated cabbage and onion and salt it. It will help to leave water.
Now add the flours , salt , lemon juice, ginger , chilli, coriander , hind , baking powder, sugar and turmeric.
Squeeze well and mix into a dough. The water from the vegetables should be enough to bind. Sprinkle water if needed.
Make small thin logs or oval palm sized balls and steam them. you can microwave cook for 3-5 minutes till a knife comes out clean.
Cool and slice into small bite sized pieces. In a pan take oil and temper mustard seeds , jeera and sesame seeds.
Lower the flame and add red chilli powder, after 2 seconds add 3 tbsp water. This helps to keep the muthiyas soft. Add the muthiyas and toss and let it be in the flame till it browns and crisps up.
Serve with chai.

Baked Chilli bajji

Snack

Chilli bajji – hearing it makes anyone and everyone salivate. The best combination is a cup of Tea. NOT chai tea latte since Indian tea is chai and is make with milk.

But I try not to fry and use less oil. So when our friend A doesn’t join us for evening tea I bake stuff. This bajji or something similar to Jalapeno poppers is nothing fancy but does taste like one. Always choose the big fat chillies as they are less spicy. Oosi molagai or thin needle like chillies are usually very spicy.

Need –

Fat green chillies – wash and pat them dry
Onion – small – chopped (optional) -1
Cheese – grated – 1 cup ( I used a mix of Mozzerella , and flavoured cream cheese + Emmental
Coriander – chopped – handful
Besan /Chickpea – 3 Tbsp
Salt + Chilli powder + Amchur
Bread crumbs – 1 bread pulsed in mixer
Water

Process –

The chillies should be dry else they might burst when in contact with oil. Slit open the chilli on one side and not entirely through
Remove the seeds. Keep some if you like spice
Mix the cheese , onion and coriander
Stuff the cheese inside the chilli
Mix besan with some salt , chilli powder and amchur and some water to thick consistency.
Dip the filled chillies in the batter and roll in bread crumbs
Place in on a grill and bake at 200 degrees for 6-7 minutes.

Healthy Savoury Pancake

North & South Indian

This pancake is adapted and modified recipe from a dear friend J. It needs patience to cook , about 5 minutes for each but a very filling and healthy one.

Need –

Cabbage – chopped 1 cup
Onions + spring onions -chopped 1/2 cup
Green chillies – chopped – 2
Coriander – chopped – handful
Wheat flour – 1 cup
Powdered oats + flax seeds powder – 1 cup
Curd – 2 Tbsp
Besan/Chickpea flour – 1 Tbsp
Salt
Water
Oil/ghee

Process –

Mix all the dry ingredients.
Slowly add curd and water to desired consistency and keep aside for ten minutes.
Salt makes onions and cabbage sweat. Adjust to desired thickness of pancake. Make it thin for quick cooking.
Pour a ladle on hot pan. Drizzle oil or ghee after few seconds.
Cover and cook , flip and cook again.
Remove when you see brown spots on both sides.