TamarindtoAmchur

Baked Kachori

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.

Tandoori Tofu frankie

Fusion Food

Tofu is an acquired taste for sure. While we Indians heavily depend on Paneer for extra protein , tofu is famous in the vegan world, it originated in China. Tofu has a lot of good benefits along with proteins and other nutrients.

Need –

Roti – 6
Firm tofu – cubed
Tandoori powder – 1 tsp
Turmeric – 1 tsp
Pepper- 1/4 tsp
Salt
Amchur – 1/2 tsp
Curd – 1 cup
Cherry Tomatoes – 10
Onion – 1- cubed
Avocado – 1
Lemon juice -1 tbsp
Pepper powder – 1 tsp
Salt
Kale chips
Green chutney

Process –

Mix curd with salt , turmeric , tandoori powder , amchur , pepper and marinate tofu , cherry tomato and onion for 15 minutes. Save the excess marinade to use as a sauce. Bake at 200 degrees for 17- 20 minutes till brown.
Mash the avocado with salt , pepper and lemon juice.
In the roti , place the tofu , top with avocado , kale chips and green chutney. Roll and enjoy.

Beetroot Pav Bhaji

Fusion Food

Pav Bhaji is the favourite street food of Bombay. It was a lunch delicacy developed for the then mill workers before it became famous and spread everywhere. Pav is bread and bhaji is vegetables. The bhaji is a mix of vegetables with spices. The original bhaji does not contain beetroot. It’s an addition to make it more nutritious.

Need –

Potatoes – 2
Onion – 1 – large
Capsicum – 1
Carrot – 1
Cauliflower – 1
Beetroot – 1
Tomato – 4
Green peas – 1 cup
Butter – 6 tbsp or cubes
Oil – 1 tsp
Ginger garlic paste – 1 tsp
Jeera/ Cumin seeds – 2 tsp
Red chilli powder – 2 tsp
Turmeric – 1/2 tsp
Pav bhaji masala – 5 tsp (Substitute with garam masala ONLY if pav bhaji masala is not available)
Salt
Lemon
Chopped onion – 1
Coriander leaves – handful

Process –

Peel potatoes , carrot ,beetroot and cube them. Clean the cauliflower and blanch it. Pressure cook all for 4 whistles. Cool and mash it
In a pan take 2 tbsp butter and oil (oil prevents burning) and temper jeera. Add chopped onion and cook till translucent , add the ginger garlic paste. Cook till raw smell goes away. Add chopped tomatoes. Cook till tomatoes turn mushy and add chopped capsicum and saute it; keep it crunchy. Add the peas
Add the red chilli powder , turmeric , half pav bhaji masala , salt. Add the mashed vegetables and mix. Add water to adjust the consistency. Add the remaining pav bhaji masala and switch off when you see a boil. Squeez half a lemon and add the remaining butter and coriander.
Serve with butter toasted pav , chopped onions , lemon wedge.

Aloo Paratha

North & South Indian, Roti / Flatbread

Tell me one Punjabi who doesn’t love their parathas. Aloo parathas are love , a comfort food for many , can be breakfast or lunch or dinner or snack. We love it absolutely and salivate at its thought. Paratha is a thick roti, it can be plain or stuffed. So the ingredient getting stuffed becomes the hero.

Need –

Potatoes – 3 – boiled – peeled
Green chilli – 2 – chopped
Salt
Amchur – 1 tsp
Garam masala – 1 tsp
Coriander leaves – handful – chopped
Ginger – 1 inch – grated
Jeera dhania powder – 1 tsp
Red chilli powder – 1 tsp
For dough – Wheat flour – 2 cups + water + salt + ajwain + oil 1 tsp
Ghee

Process –

Mix all ingredients for dough into a soft dough by adding water slowly and keep it aside closed till you make the filling.
Grate the potatoes (if you mash it , make sure there are no lumps , hence it is better to grate). Add the rest of the spices and mix well. To this you can add paneer or cheese to make a different variation. Roll into 10 balls.
Heat a pan (prefer a iron pan) in slow heat. Since I cannot use iron pan I used non-stick .
Make 10 ball of the dough. Take a dough and make a cup using your fingers (similar to filling momo) and fill the potato ball. Using your finger press it down while using the dough to seal it. Keep the sealed part touching your palm and roll it.
Now flatten a bit with palms and use dry flour to dust both sides. Keep the sealed part touching the dusted surface and roll it using the rolling pin. Do not roll it too thin. Keep it a cm thick.
Lay it on the pan and cook till spots appear on one side Flip and cook the other side. Apple ghee and see it fluff up.
Serve it with curd and pickle.

Veg Hariyali

Dal / Gravy

Vegetable Hariyali is a extended version of Hariyali Kebabs or hara Bharati kebab. Instead of mashed up vegetable baked or fried with spices, you chop them and make a gravy out of it. Hariyali means ‘green’ so theses a good combination of all green vegetables.

Added roasted makhna(Lotus seeds) just for fun

Need –

Spinach – a bunch
Mint leaves – a handful
Coriander leaves – handful
Green garlic -2 pods(if available ) else use normal
Ginger -1 inch
Cinnamon – 1 inch
Bayleaf – 1
Fennel seeds – 1 tsp
Jeera – 2 tsp
Onion – 1 – optional
Tomato – 1 – optional
Green chilli – 2 – thin
Green beans, broccoli , peas , Zucchini , carrot , babycorn chopped kale- 1 1/2 cup
Kasuri methi – 1 tbsp
Garam masala – 1 tsp
Amchur – 1 tsp
Salt
Oil
Water

Process –

Wash Spinach , coriander and mint leaves to remove sand and dirt.
Dry roast the garlic , ginger , cinnamon , bayleaf , fennel seeds , chilli , onion and tomato. Grind it with spinach, coriander and mint.
In a pan take oil, temper jeera , add the ground mix and cook till oil separates. Meanwhile steam the vegetables. Add the spices to the mix and the vegetables .Add water to get a gravy consistency.
You could dry roast the lotus seeds and add it while serving for a crunchy addition.

Methi Matar Malai

Dal / Gravy

Methi Matar Malai translates to “Fenugreek leaves -Peas – cream” gravy. During the onset of summer comes in abundance. It has a slight bitter taste but so good and healthy. Unfortunately in this part of the world it is not easy to find this, hence I have substituted it with Kasuri mere – dried fenugreek leaves. These definitely has a lovely aroma and flavour and can turn any gravy into a hit when added.

Compensating with the mildly sweet gravy with the spicy “Thecha”

Need –

Frozen or fresh peas – 1 cup
Fresh methi leaves – 1 bunch or Kasuri methi – handful
Malai or Cream – 3 tbsp or substitute with curd
Cashewnuts – 10 – soaked
Khus Khus or poppy seeds – 2 tsp (replace with sesame seeds)
Onion – 1
White pepper – 4 tsp
Ginger – 1 inch
Garlic – 2 pods
Cardamon – 1 pod
Oil
Garam masala – 1 tsp
Milk – 1/4 cup
Salt
Kalonji – 1 tsp

Process –

In a pan take little oil and sauce cashews , onion , ginger garlic , cardamon, and sesame seeds till it become translucent and aromatic. Cool and grind
Take oil and temper kalonji. Add the cleaned and chopped methi leaves if using and the peas. Cook till soft. Add half of the kauri methi if using that. Crush them between the palms. Now add the ground mix and cook till oil separates.
Now add the milk , salt , white pepper powder and garam masala. Add the cream and switch off when a boil occurs.
Serve with roti and Thecha – a mix of sautéed green chilli + garlic + peanuts + salt + coriander leaves.