Makai and Aloo Tikkies - Corn and Potato Patties

Here is another simple recipe which is packed full of fresh flavors. Corn kernels are mixed with peas and potato to give a quick sweet and savory snack.

Recipe Source - Original Recipe from Everybunny Loves Food

Ingredients

1 Cup Corn Kernels - (Boiled)
1 Cup Peas - (Boiled)
1 Medium Potato - Boiled and Mashed
2 Green Chillies - Finely Chopped
1 Tsp Chat Masala
4 Sprigs Coriander Leaves - Finely Chopped
Oil For Frying
Salt To Taste

1. Combine all the ingredients in a big bowl and mix well.
2. Taste and adjust seasonings accordingly.
3. Form into small flat tikkies and shallow fry.
Serve hot with ketchup and green chutney.

Happy Eating!!

Hara Bhara Kababs - Spinach and Potato Patties

Hara Bhara Kababs are the quintessential vegetarian appetizer in all Indian parties. A slightly crisp patty made with mashed potato, peas and blanched spinach it is an easy and yummy snack to rustle up. You can make the patties one or two days before your party and store it in the fridge and fry it just before the guests arrive. I love to add a little bit of feta cheese to my recipe as this gives it a slight tang.

Recipe

Ingredients

150 Gms Fresh Spinach – Blanched and Chopped

1 Cup Peas – Boiled and Mashed

4 Medium Potatoes – Boiled and Mashed

4 Green Chillies – Finely Chopped

3 Tbsp Fresh Coriander – Chopped

1.5 Inch Ginger – Chopped

1.5 Tsp Chaat Masala

Salt to Taste

3 Tbsp Cornflour

100 Gms Feta cheese - Crumbled (Optional)

Vegetable Oil for Shallow Frying

1. In a big bowl add the potato, peas and spinach. Combine well and add the remaining ingredients.
2. Shape into small flat tikkies and shallow fry till golden brown on both sides.
Serve hot with ketchup.

Happy Eating!!

Dahi Vada

Last Saturday was a cooking marathon in my house as we were having guests for tea. As any Indian would know, having guests for tea time in India is big work. You see, you cannot offer them just tea and biscuits and have polite chit chat. There is major work involved here which means laborious time spent in the kitchen and cleaning the house top to bottom. Especially if these are first time visitors. The same thing happened here and I was dead by the end of the night. Thankfully my mom was there to help me and we shared the work between us. She made the Gajar Ka Halwa and Masala Aloo, while I made the Chicken Patties and Dahi Vada. Everything turned out good and I was ready for my guests at 4 p.m only to learn that would not  be arriving until 7 pm!! Grrr...

Making Dahi vada at home is very easy.. It may look like too much work but its done quickly and you have a big quantity of food for a little time and effort.

Recipe - From Everybunny Loves Food

Ingredients

1 Cup Urad Dal
A Pinch of Salt
Oil for Frying
4 Cups Thick Yogurt (Divided)
Sugar As Per Taste
Salt To Taste
Dahi Vada Chaat Masala or Coarsely ground Cumin (Jeera) and Coriander Seed (Dhanya) Powder
Tamarind Chutney (Recipe Below)
Water

1. Wash and soak the urad dal for 4 hours or overnight. Drain the water and grind coarsely with salt to taste. Try to add as little water as possible. The batter should be thick.

2. Heat the oil in a kadai (or a deep bottom vessel) and keep on medium flame till the oil is ready.

(Add a drop of the batter and if it rises slowly to the top the oil is ready to fry. If it rises too quickly lower the heat and if it does not rise at all increase the flame.)

3. While the oil is heating, fill a big bowl (3/4 of the way) with room temperature water and keep next to the gas.

4. Using a tablespoon, drop the batter into the hot oil. Make sure there is some space between each vada to prevent sticking.

Gently turn the vadas after 2 minutes and cook till light golden brown. Remove with a slotted spoon and put directly into the bowl of water.

5. Once all the vadas are fried and soaked in the water, remove them and squeeze gently to remove the water. Place in a deep serving dish or bowl and keep aside.

6. Take two cups of yogurt and mix with 1 cup water and mix till smooth. Pour over the vadas and refrigerate for 3 hours. (This step is crucial for the vadas to soak the yogurt and become moist.)

7. Mix the remaining yogurt with the sugar and a pinch of salt.

Take the vadas out of the fridge before serving and pour the sweetened yogurt over them. Add tamarind chutney, red chili powder and dahi vada chaat masala. Serve Cold.

Tamarind (Imli) Chutney Recipe

1/4 Cup Tamarind (Imli)
1 Cup Dates (pitted and soaked in water)
1/4 Cup Jaggery (Gud - Chopped in small pieces)
2 Tsp Roasted Cumin Powder
2 Tsp Red Chili Powder
Salt To Taste

Soak the tamarind in some water and remove all the pulp. Discard the waste. Grind the dates to a paste with some water and bring to boil over the flame. Add the tamarind pulp. Add the jaggery, chili powder, cumin powder, salt, garam masala and mix well.

Cook again on medium flame till jaggery dissolves completely and the chutney gets semi thick. Cool completely and refrigerate in an air tight container. If your fridge had good cooling the chutney will last upto 2 -3 weeks.

Note * - If you do not get ready made dahi wada masala use coarsely ground cumin (Zeera) and coriander seed (Dhanya) powder.

Happy Eating!!

Chickpeas - Two ways!

CHICKPEAS OR GARBANZO BEANS
(Image Taken From The Internet)

 This is the first time I am doing a double post and it's all because of Nupur from One Hot Stove who is hosting Blog Bites, the Iron Chef Edition. Well, this months theme was 'One ingredient , Two ways!' All we needed to do was take one ingredient (anything from meat to a spice to a vegetable) and cook it in two different ways. At first I wanted to do a sweet and savory version using the same thing but because I was pressed for time and the deadline was inching closer, I decided to post something I had already made.

The ingredient that I chose is the humble chana! Yes, chickpeas my friend. So basic and yet so versatile. In my house I always have cans of chickpeas ready to whip up a chana masala or a chana pulav in a jiffy. No more soaking overnight and cooking in the pressure cooker.

As you know, I live in the middle east and absolutely love the multicultural cuisines out here. One such dish that I like is the falafel. The perfect falafel is crispy outside and soft and fluffy inside. But this can often go wrong in many places as some vendors fry them at one time and sell them later after they have gone all soft. Thus I decided to make my own and searched for a good recipe. I didn't have to look much and came across the Hummus 101 blog which has fabulous recipes. Do check it out for the recipe and many others. (Do not use canned chickpeas under any circumstances!) I served our falafel with tahini sauce and some pita bread. It can be had with ketchup as well. Anything goes with ketchup I think!

My second recipe is an Italian dish called Farinata, made with chickpea flour and water. Now, I had never eaten this anywhere before nor had I heard about it. But when I came across the dish on Cream Puffs In Venice, my interest was piqued. It sounded very similar to the besan chila or besan cake that we make back home. This is somewhat a cross between the two, the thickness being neither too thin like a chila nor too thick like the cake. Also, this is prepared in the oven and has oil in the batter. Next time I will probably make it a little more thinner as I wanted a crisp bottom. The farinata can be easily customized according to personal tastes (I added caramelized onions to mine) and I prefer it with a nice dipping sauce. Here is the recipe that I used at the Food and Wine website. I made mine in a large non stick stainless steel pan and it worked perfectly.

Happy Eating!!

Chilli Cheese Toast

Eating Chili Cheese Toast is like killing two birds with one stone. You get something filling that is healthy and tasty as well. I ate this for the first time at my best friends house way back when I was in school. The same day I went home and made it for my mom. We all loved it and I have been making this ever since for everyone I know! It is very easy to make and can be had for breakfast, brunch or an evening snack. It requires a little bit of prep work but the cooking time is very quick. This is a great way of using any bread that is being ignored in the bread basket or the fridge. If you have kids at home who don't eat veggies you can sneak in a few more veggies like grated carrots or pureed beans and peas (pre-cooked of course!). They wont know the difference and you will be much happier!

Recipe

Ingredients - Serves 2

4 Slices Wholewheat Bread (White or Brown will also do)

4 Tsp Salted Butter

4 Tbsp Chili, Mint and Coriander Chutney*

1 Cup Finely Chopped Onions

1 Cup Finely Chopped Tomatoes

2 Cups Grated Cheese (Mozzarella or cheddar)

Ketchup For Serving

1. Preheat oven to 180 Degrees C.

2. Place the bread slices on a baking sheet covered with foil.

3. Apply 1 tsp butter on each slice followed by 1 Tbsp chutney. (You can apply more or less depending on  your tolerance to heat).

4. Sprinkle a little cheese on top, followed by the onion and and tomatoes.

5. Finish by adding cheese and covering the top completely.

6. Place in oven and bake for 10 - 15 minutes till the cheese has melted and the bread is toasted. Serve hot with ketchup.

*Note - To make the chutney, simply grind together mint leaves, coriander leaves and green chilies with a little water and salt. Quantities are to be adjusted according to personal taste.

Tip - If you do not have an oven, make this in a sandwich maker or frying pan. Butter the outside of the bread and place it on the heated pan (buttered side down). Apply all the toppings on the other side, cover and cook on a low flame till the bread is crispy and the cheese has melted.

Happy Eating!!

Instant Oats Dosa With Peanut Chutney

I absolutely love my weekends. It’s a great time to sleep, eat, relax and bond with my hubby. I work five days a week and get a nice two day weekend which I use to unwind and laze around the house. Since I wake up late I have to find a quick breakfast to appease my hungry stomach and keep me going for some time till lunch is ready. That is exactly what this breakfast is. Quick, easy and filling. It was ready in no time at all and I savored it with a hot cup of tea.

Recipe Source – Seduce Your Tastebuds

Ingredients – Makes 15 Dosas Approx.

For The Dosa
1 1/2 Cups Quick Cooking Oats
1 Cup Wheat Flour
¾ Cup Semolina (Sooji/Rava)
Salt To Taste
1 Tsp Cumin Seeds (Jeera)
Water
For the Chutney
1 Cup Peanuts (Roasted*)
2 Tsp Coconut (Grated)
2 Green Chilies
5 – 6 Curry Leaves
A Small Ball Tamarind (Marble sized)
Salt To Taste
For Tempering (Tadka) the Chutney
1 Tsp Mustard Seeds (Rai)
1 Tsp Cumin Seeds (Zeera)
1/2 Tsp Urad Dal (Split)
Few Curry leaves
2 Tsp Oil

*Note - Make sure the peanuts are very well roasted, otherwise the chutney will have a raw taste. The peanuts should be crunchy and not soft.

Make The Dosa

1. In a heavy bottomed pan, dry roast the oats till light brown and fragrant. Cool slightly and grind to a fine powder.
2. Combine all the ingredients in a large bowl and mix well.
3. Add enough water to make a batter of pouring consistency. Take care to avoid lumps.
4. Let it rest for 10-15 minutes. Prepare the chutney while the batter rests.
5. Heat a dosa pan and pour a ladle full of batter in the center. Spread it to to the sides in a circle using the back of the ladle. (If not using a non stick pan, pour a little oil to the sides)
6. When the edges lift up from the pan, flip it over and cook for a minute. Remove to a plate and keep aside. Repeat with the remaining batter.
   
   

Make The Chutney

1. Grind all the ingredients without adding water for a few minutes.
2. Add water little by little and continue grinding. (The chutney should not be too smooth.)
3. Remove to a serving dish.
4. Heat the oil in a pan and add the tempering ingredients. When the mustard seeds splutter, remove and pour over the chutney.Mix well and serve.

Happy Eating!!

Say Hello to the Zucchini - Zucchini Rice

So, one day we are all having lunch in the office and the talk turns to food (as usual) and someone starts talking about zucchinis and I casually remark that I have never cooked it. Everyone stares at me like I have grown two heads or something. Never? They ask. Never. I go to the grocery the same day and pick out a shiny green zucchini and bring it home. After all I had decided to tackle new vegetables, and after the Pumpkin it was this vegetable.

Hello Zucchini!!

Since I had never cooked it before I had no idea what to do with it. But the internet quickly rescued me and I got the right recipe for a nice meal. This rice is very flavorful and good for children who are picky about veggies. The zucchini is grated and added to the rice so that you cannot really taste it but you know that you are eating it. We had this with paneer bhurji and raita which made for a tasty and complete meal.

Recipe Source - Manjula's Kitchen

Ingredients
1 Cup Rice
2 Cups Water
1 Cup Zucchini (Shredded With Skin)
1/2 Cup Onion (Sliced Thinly)
1 Tbsp Oil
1 Tsp Butter
1/2 Tsp Cumin Seeds (Jeera)
1/2 Tsp Mustard Seed (Rai)
2 Bay Leaves (Tejpat)
Salt To Taste
1 Inch Piece Cinnamon (Dalchini)
1 Tsp Lemon Juice

1. Heat the oil and butter in a heavy saucepan over medium high heat. When the oil is ready, Add the cumin and mustard seeds. Once the seeds splutter, add the bay leaves and cinnamon stick. Stir for 30 seconds and add the onions. Saute them till they turn soft and transparent.

3. Stir in the rice and fry for about 2 minutes till toasted.

3. Add water, zucchini, salt and lemon juice. Stir and taste the water to check the salt. Adjust if needed. Stir and bring to boil.

4. After the rice comes to a boil turn the heat down to low and cover the pan. Cook rice for about fifteen minutes or until the rice is tender and the water has evaporated.

Happy Eating!!

An Iftaar Treat - Moong Dal Bhajiya

When I was making the kachoris, I had soaked a little extra dal by mistake and after grinding the dal I realized that it would be too much. So I kept aside the excess in the fridge and thought of making something else with it. I had no clue what could be done with moong dal and just decided to make the bhajiyas on a whim. These bhajiyas are very simple to make but taste great. I didn’t know how they would turn out I just added whatever ingredients I had on hand. Ultimately I was very happy with the results and Latif loved them too!

Recipe - An Everybunny Loves Food Original

Ingredients

1/4 Cup Moong Dal (Washed and Soaked)
1/2 Cup Onion (Finely Chopped)
1/4 Cup Tomato (Finely Chopped)
2 Green Chillies (Finely Chopped)
1/2 Tsp Ginger Garlic Paste
Salt to Taste
Pinch of Turmeric
Oil For Frying

Drain the moong dal of all excess water and grind to a coarse paste. Mix together with all the other ingredients. Heat oil in a frying pan and drop the batter using a small teaspoon. Fry on both sides till golden brown. Serve with tomato ketchup.

Happy Eating!!

An Iftaar Treat - Kachori

                                   

I know I am really late in posting an iftaar treat with Ramadan already half way done (wow, time flies so quickly). But this year I have not been making any fried delicacies as I am trying to eat healthier. I don't know what there is about this month but it is the only time of the whole year when we eagerly look forward to eat all the possible fried snacks in the world. Ramadan is the holiest month of the Islamic calendar and a time for fasting and abstinence. Unfortunately most of us turn the fasting into feasting as soon as dusk arrives. Whenever I try to avoid making any of this my husband starts craving these things! It is so funny seeing him making all his demands everyday. Make the samosa, no the bhajiya, no the batata wada..lol! It is he who somehow got the kachoris planted in my mind (even though he doesn't like it as much as I do) and then I saw the recipe on Padmajhas' blog and just couldn't stop myself. The kachoris are really amazing and the covering is tender, flaky and crispy all at the same time. I changed the filling a little bit to suit our tastes as we prefer a sweeter filling. It may look time consuming but I like to make it assembly style so that it is easier to make. I prepared the dough and filling the night before and assembled and fried them in the evening. Just make sure to remove the dough from the fridge at least an hour prior to making the kachoris.

Recipe

Ingredients - Makes 8 Kachoris

For The Dough

1 Cup - All purpose flour (Maida)

1/8 Cup Oil/ Ghee

1/2 Tsp Salt

Water For Kneading

For The Filling

1/4 Cup Split Moong Dal (Yellow)

1 Tsp Cumin Seeds

1/4 Tsp Asafoetida (Hing)

8 - 10 Curry Leaves

2 Green Chillies (Finely Chopped)

1 Tsp Ginger Paste

2 Tsp Fennel Seeds Powder (Saunf)

1/2 Tsp Garam Masala

1/2 Tsp Red Chilli Powder

2 Tbsp Sugar
1 Tbsp Oil

Salt to taste

Make The Dough
Mix the maida, ghee and salt to get a course crumb texture. Add the water very little at a time (Just enough to bind the whole dough) Knead well for 5 - 8 minutes to get a soft and smooth dough. Cover with plastic wrap and keep aside.

Make The Filling

Soak the moong dal in water for 1 hour (Maximum 4 hours) Drain all the water and grind it coarsely in the food processor.

Heat the oil in a large pan, add the asafoetida, cumin seeds and curry leaves. Once the cumin seeds splutter, add the dal and roast it on medium heat till browned. Add all the remaining ingredients, mix well and remove from the heat. Let it cool.

Make the Kachoris

Divide the dough in 8 equal rounds.

Take one portion and roll out to a small disk (around 8 - 9 cms).

Place 2 Tbsp of filling in the center of the dough and start closing over the filling by pulling the excess dough to the middle. Make sure to pinch together the dough to avoid any filling from getting out.

Press the kachori lightly by keeping it in one palm and pressing with the fingers of your other hand. This will flatten the kachori and give it its shape. Keep aside and repeat with remaining portions of dough.

Fry the Kachoris

Heat the oil in a kadhai or frying pan. The oil must be well heated. To test, add a small piece of dough to the oil. If it comes up slowly, the oil is ready. If it comes up too fast the oil is too hot and if it does not come up the oil is not hot enough.

Add the kachoris two at a time (depending on the size of your kadhai) and fry until golden brown. Turn the kachoris and fry the other side as well. Drain on tissue and serve hot with tamarind chutney or ketchup.

For detailed instructions and pictures check out Padmajhas blog Seduce Your Tastebuds

Happy Eating!!

Savory Vermicelli Upma

When I was in college, my mom would sometimes go out of town with my elder sisters for a few days (wedding shopping etc) leaving my dad and me all alone at home. Since I didn’t know how to cook at that time my dad would take the kitchen reigns in his hand and cook some delicious stuff (My dad is a great cook and the only thing he cant make till date are chapattis!) I even think his sambhar is something my mom can never replicate. So yum! It was during one of those times that he made this breakfast for us and it was so good that it quickly became a staple in our house and has continued in my house as well. I hate eating anything sweet for breakfast and this savory upma is perfect with a cup of hot tea.

Recipe - An original from Everybunny Loves Food

Ingredients - Serves 2 - 3

1 Cup Dry Uncooked Vermicelli*
2 Tbsp Cooking Oil
1 Tsp Mustard Seeds (Rai)
1 Cup Onion (Chopped)
3 Green Chilies (Slit Halfway Vertically)
1/2 Cup Potatoes (Thinly Sliced)
1/2 Cup Tomatoes (Thinly Sliced)
1 Tbsp Ginger Garlic Paste
1/4 Tsp Turmeric Powder (Haldi)
1/2 Tsp Coriander Seeds Powder (Dhanya)
1 Maggi Chicken Stock Cube (Optional)
Salt To Taste
2 Cups Water For Cooking

Note on Vermicelli – If the vermicelli is roasted (see this on the packet), skip step one.

1. 
   
   Place a medium sized heave bottomed pot on medium flame and slowly roast the vermicelli, stirring frequently to avoid burning. Once the vermicelli has turned a nice golden brown colour remove to a plate and keep aside.
2. 
   
   In the same pot, heat the oil and add the mustard seeds. Once they splutter, add the onions, green chilies and potatoes and sauté till the onions are translucent.
3. 
   
   Add the tomatoes, ginger garlic paste, turmeric powder and coriander powder. Mix well and cook till the tomatoes are soft.
4. 
   
   Pour in two cups water and the chicken stock cube. Add salt to taste. Taste and adjust the salt accordingly (The chicken cube has plenty of salt so add salt carefully). Bring the water to a boil and add the roasted vermicelli. Let it cook and once it comes to a boil lower the heat and cover the pot. The upma is done once all the water is absorbed. Garnish with chopped coriander leaves and serve hot.

Happy Eating!!

Paneer Bhurji

I think Paneer is such a versatile ingredient. It can be used in so many different ways, make a curry with it, a simple stir fry, add it to a vegetable pulav or even grill it for some awesome paneer tikkas. I love cooking with it and always keep a bag of it in my freezer. When cooked well it gives a clean, creamy flavour but if it is not cooked properly it can turn rubbery and chewy. No wonder people have strong reactions to it! You either love it or hate it. I love paneer in all its forms and this dish is one which I make regularly as it is very easy to make and hardly takes any time. This bhurji is also a great filling for delicious kathi rolls. If you have fussy kids at home wrap this up in a wheat chapatti, add some ketchup and roll it up. I’m sure they will be asking for seconds!

Recipe - An Everybunny Loves Food Original

Ingredients

200 Gms Paneer*
1 Cup Sliced Onions
1 Cup Chopped Tomatoes
1/2 Cup Capsicum (Seeded and Diced)
1 Tsp Cumin Powder (Jeera)
1 Tbsp Ginger Garlic Paste
2 Green chilies
1 Tsp Coriander Seeds Powder (Dhanya Powder)
1 Tsp Garam Masala powder
1/4 Tsp Turmeric Powder (Haldi)
Salt to taste

*Note on Paneer – If the paneer is in cubes, put it in a food processor and chop it finely. If it is in a big block, grate it. If using fresh paneer, crumble the paneer in a bowl and keep aside.

Heat the oil in a pan over medium heat and add the onions. Sauté them till soft and add the tomatoes. Add all the powder masalas and ginger garlic paste. Cook till tomatoes are soft. Add the capsicum. Stir in the paneer. Cover and cook for two minutes till the paneer absorbs all the masala flavors. Garnish with coriander.

To make the Kathi rolls: Make the above mixture, and place in thin flour chapattis. Add tomato ketchup or chili sauce, roll and serve.

Happy Eating!!

Say Hello to the Pumpkin - Kaddu Ki Sabzi

Say Hello to My New Friend!

 So, if you have read one of the first posts of this year on my blog you may remember me telling that I will try to cook and eat more vegetables at home. Well, er, that didn’t happen! Yeah, its not as if you don’t get vegetables here. Oh my, one stop to the supermarket and you can see every possible vegetable imported from around the world. The variety is just endless and the produce is fresh. However, me being the dimwit I am, have no idea how to cook them. Give me a chicken and I will give you butter chicken. But a vegetable? That’s another story.

Well, I have finally decided to try new vegetables and will tackle something new every now and then. By new I don’t mean something that I have never eaten it before. Of course I have eaten them but I have never cooked them!

When I saw the pumpkins (the Halloween ones, LOL) in the supermarket I decided to start with it. I bought only half of it and tried a new recipe from the net. The verdict? I loved it. The sweetness of the pumpkin and the tangy masala complements each other perfectly.

Hubby’s reaction? This is our conversation

Latif – Why did you make a new vegetable?

Me – I want to try out new stuff. Moreover it is healthier and you don’t eat enough vegetables. Isn’t it nice?

Latif – Well, the masala is spicy and the pumpkin is sweet. It is confusing my head. Try to cook normal vegetables.

Me – Errrr…..What vegetables do you want to eat?

Latif – Make potato sabji. I will eat it.

Me - Rolling my eyes in horror!!

So I guess I'll be eating my vegetables all alone. Unless you join me!

Recipe Source – http://www.about.com/

Ingredients

500 Gms Pumpkin Seeds Removed, Cut Into 1" Cubes
2 Large Onions Sliced Thinly
3 Tbsp Finely Chopped Garlic
3 Dry Red Chilies
1/2 Tsp Fenugreek Seeds
1 Tsp Cumin Seeds
1/2 Tsp Turmeric Powder
1/2 Tsp Red Chili Powder
1/2 Tsp Raw Mango Powder (I Used Lime Juice Instead)
1/2 Tsp Sugar
2 Tbsp Cooking Oil
Salt To Taste

Heat the oil in a flat pan and add the cumin and fenugreek seeds and fry till spluttering stops.
Add the dry red chilies and fry for half a minute.
Add the garlic and onions and fry till onion is soft.
Add the powdered spices and mix well. Cook for 2-3 minutes.
Add the pumpkin, sugar and season with salt. Mix well.
Cook till pumpkin is soft. Sprinkle with a little water only if needed.

Happy Eating!!

Masala Fried Idlis And How to Dupe Your Husband

This idli is one of my favorite snacks. I often make extra idlis just so that I have leftovers which I can transform into this! Leftovers are a big problem in my house as Latif will not touch them. I have no problem in eating anything that is 2-3 days old but how much can I eat alone? So , what I do is I change the dish and transform it into something new. Like my Shepherd's Pie became Meat Cutlets and leftover Mutton Curry became Egg Curry!!. Latif has no idea as to what I did (of course I tell him once he has finished eating) and both of us are happy at the end of the day! Sneaky me eh??

It’s the same with these idlis. You know how fast idlis can become stale and hard. And if there is no chutney or sambhar to accompany them it is even more difficult to consume them. Don’t worry though coz you will love this masala version of the humble idli and make extras just for this.

I am submitting this recipe for the Scrumptious Delights From Leftovers Event at Seduce Your Tastebuds

Recipe

Ingredients

4 Idlis (Cut in 3 parts)
1 Tsp Mustard Seeds
1 Tsp Red Chili Powder
1/4 Tsp Turmeric Powder
2 Tbsp Curry Leaves
2 Tbsp Cooking Oil

Heat the oil on medium flame in a pan. Once Hot, add the mustard seeds and let them splutter. Add the curry leaves and powders. Roast the powders in the oil (be careful not to burn them) and add the idli. Fry for a few minutes till it is slightly crisp on the outside and the idlis are coated with the masala. Serve hot with ketchup!

Happy Eating!!

Rava Idli

I love a good south Indian breakfast comprising of soft fluffy idlis, crispy masala dosas and hot sambar. Unfortunately, I don’t have the time or the patience to sit and make all this at home. So whenever I get a chance to order breakfast from out I prefer to go the south Indian route. But when I came across this recipe on the Internet I knew it was a gem as it was so easy to make and absolutely delicious. I have been guilty of eating 8 – 10 of these in a row as they are so soft and tasty you won’t know when the plate is over!!

Recipe Source – Show Me The Curry

Ingredients - Makes 16 idlis

1 Cup Sooji/Rava (Cream of Wheat/Semolina)
1 Tbsp Oil
1 Tsp Mustard Seeds
1 Tsp Channa Dalia
1 Tsp Urad Daal
2 Dry Whole Red Chili
1 Tbsp Broken Cashew Pieces
3/4 Cup Yogurt
Few Curry Leaves
1 Green Chili (Finely Chopped)
1/4 Cup Coriander Leaves (Finely Chopped)
1/4 Cup Mint Leaves (Finely Chopped)
1 Tsp Ginger (Finely Grated)
1/4 Cup Grated Carrot (Optional)
Salt To Taste
1/2 Cup Water
1 Tsp ENO Fruit Salt

1. 
   
   Heat Oil in a on medium heat. Add mustard seeds and allow them to pop. Add the dry red chili, channa dalia, urad daal, cashew pieces and mix till dals are golden brown. Add in Rava and mix well. (If using roasted Rava do not add it to the pan, place in a bowl and add the above to it). Keep roasting Rava until a nice fragrant smell comes or you see the rava turning light brown. Do not burn it. Transfer the rava to a medium bowl and allow it to cool for about 10 minutes.
2. 
   
   Lightly oil idli trays with spray cooking oil or regular oil. Prepare Idli steamer by pre-heating water to a boil.
3. 
   
   In another small bowl, mix yogurt, curry leaves, green chilies, coriander leaves, mint leaves, ginger, grated carrot and salt. Mix well. Pour yogurt mixture into the cooled Rava and mix. Add water a little at a time and keep mixing until there are no lumps visible. Allow the batter to rest for at least 15-20 minutes.
4. 
   
   Add ENO Fruit Salt and mix well. The mixture should foam up. Immediately pour mixture into the idli trays and put the idli stand into the steamer. Place a tight lid on the steamer and steam idlis for exactly 16 minutes on medium heat. Remove idlis from the trays by scooping them out with a spoon. Serve hot with coconut chutney.

Happy Eating!!.

Creamy Mashed or These Will Make Your Hips Wider Potatoes

A few days back when I reached home from work I saw a huge bag of potatoes on the kitchen counter. This is the conversation that followed:

Me - Where did these come from?

Latif - I ordered them from the grocery along with my cigarettes.

Me (starting to fume) - Exactly how much did you order?

Latif - Only 2 kgs.

By now I had lost it. You see, I never buy more than ½ a kilo of potatoes at a time as I don’t use too much of them and this guy had happily gone and ordered so much.

Me – What am I supposed to do with so many potatoes?

Latif – Make mashed potatoes. I want mashed potatoes.

I was stumped. Never had my husband asked for anything like this and never having made mashed potatoes for him I was a bit puzzled at this sudden request. Well, as I did have to start using the big mound I went off to The Pioneer Woman’s website where I had seen a delicious looking recipe. And delicious it was!! My oh my, these potatoes are amazing. I did reduce the quantities of butter, cheese and cream as I found them a bit too much but even then they were great. I can imagine what the original quantities would taste like. I used only three medium sized potatoes and it was more than enough for the two of us. Also, as we ate them immediately after cooking I think the oven step is not needed. I preferred them before they went in the oven as they became a little dry. This could be because there was lesser cheese and cream in them than in the original recipe. Whatever way you make these, they are going to be absolutely fantastic! 

Here is the recipe at the Pioneer Woman website.

Happy Eating!!

Aloo Palak

All through my years of growing up (and even when I had grown up all I could) I would carry a lunch box with me for my afternoon meal. First through 10 years of school, then five years of college and even during the three years that I worked before I got married. This lunch box was of course prepared by my darling mother, who would have a harrowing time everyday thinking what to give her picky daughter for lunch. Not that I am very picky when it comes to food, but something about eating cold food in the confines of a classroom was very boring. Moreover, I never had the brains to buy one of those boxes that keep your food warm or microwave my food before eating. My meal would always consist of one roti and one vegetable. I would rarely take rice and some days (the happier ones) would take chicken or mutton. I can actually write down all the vegetable dishes that I used to take as they were repeated on weekly basis (perhaps this has something to do with my aversion to Moong). Anywho, this aloo palak was one of the honored dishes on that rotation and I now bring to you the recipe. It is simple, delicious and reminds me of my mom every time I eat it. Now that I have to make my own lunch everyday I would give anything for the weekly rotation of veggies and roti ;)

Recipe

Ingredients - Serves 2

4 Cups Spinach – Washed and Chopped

1 Medium Potato

4 Cloves Garlic (Crushed)

1/2 Tsp Turmeric Powder

2 Green Chilies (Slit Halfway Vertically)
1/2 Tsp Cumin

1 Tbsp Cooking Oil 

Salt  To Taste

Heat the oil in a pot; add the green chilies, garlic and cumin and sauté till the garlic is fragrant. Add the potatoes, salt, turmeric powder, and a little water. Cover and cook on low flame till the potatoes are completely cooked. Add the chopped spinach and cook on medium heat, stirring in ten second intervals. Cook till the raw smell of the spinach goes away and it acquires a dark green colour. Serve hot with roti or as a side with dal and rice.

Happy Eating!!

Punjabi Kadhi With Onion Pakoras

Kadhi is one of my favorite vegetarian dishes. It packs a great tangy flavour and I love the fluffy pakoras (deep fried onion dumplings) that are soaked in it. This recipe is from my mom and is so easy to make that you can never go wrong with it. Moreover, it requires only two main ingredients i.e., curds and besan (chickpea flour) which are a staple in every Indian home. The best part about this is that the older your curd is the better the dish will be (great way to use tons of leftover curd). This is because the older the curd the tangier it will be and this gives the dish its true taste. There is another version of this which is the Gujarati Kadhi. It is thinner and has sugar in it but I prefer this version as we are not very fond of sweet curries. The onion pakoras are different from the onion bhajjis that we eat coz here the ratio of flour to onion is different. It is best served with plain white rice the day it is made and the leftovers are great with rotis as it thickens on heating.

Recipe

Ingredients

For The Curry
400 Gms (2 cups) Yogurt
2 Tbsp Besan (Chickpea Flour)
3 Green Chilies
1 Tbsp Ginger Garlic Paste
1/2 Tsp Turmeric Powder
1 Cup Sliced Onions
Coriander Leaves for Garnish
Salt To Taste

For The Tadka (Tempering)
1 Tsp Mustard Seeds (Rai)
1 Tsp Cumin Seeds (Jeera)
3 Dried Red Chilies
2 Cloves Of Garlic
Few Curry Leaves
4 Tbsp Oil

1. In the jar of a blender, put all the ingredients for the curry (except the onions) and run for 1 minute till all the ingredients are mixed well. (You can do this in a bowl and beat with a whisk or fork).
2. Place a wide bottomed pot on medium flame and pour the contents of the blender into it. Add the onions and let it cook on medium flame for 5 minutes. Stir occasionally. The mixture will come to a boil so keep an eye on it. Add 2 cups water and stir. It will keep thickening so add more water if required. Cook till the smell of besan goes away (around 5 minutes). Taste and adjust seasonings. Lower the flame and prepare the tadka.
3. In a pan, heat the oil and add the mustard and zeera when the oil is ready. Add the garlic, curry leaves and red chilies. When done pour directly over the curry. Remove the curry from the heat. Add the pakoras and garnish with coriander. Let the pakoras soften a bit before serving.

Happy Eating!!

Baingan Ka Bhartha

When I was a kid I would hate eating brinjals (also known as eggplants or aubergines). I used to eat only one type of brinjal dish that my mom used to make, eating only the gravy from it and happily leaving out all those poor pieces brinjals. Then one day my sister (the third one, directly elder to me) made me taste Baingan ka Bhartha from her plate and that day I realized the beauty of this vegetable. Now, I still don’t eat it in any other form but this is one dish that I have wholeheartedly adopted.

When I got married, my husband grandly announced – "I don’t eat two vegetables - ladyfingers and brinjals. So please don’t ever cook them." Hmmm, I thought. Let’s see how you don’t eat this Bhartha. And make him eat I did. And he too has adopted it, albeit not wholeheartedly.

Baingan ka Bhartha literally means Eggplant mash in English and that is exactly what it is. The brinjal is roasted over a slow flame till its skin is puckered and crisp. Then it is gently peeled and mashed and mixed with the other ingredients. There are many different ways of making this dish but this is the type that my mom makes and I have learned this from her. This is a very easy and quick recipe and goes perfectly with roti or chapathi.

Recipe

Ingredients

1 Large Brinjal (Approx 200 Gms)
1 Cup Sliced Onions
1 Tbsp Cumin seeds
1 Tbsp Chopped Garlic
3 Green Chilies (Slit Halfway Vertically)
5 Curry Leaves
2 Tbsp Oil
Salt To Taste
Fresh Coriander Leaves For Garnish

Wash and pat dry the brinjal. Roast it over an open flame on the stove top until the skin scorches and starts peeling off and it starts to shrink. Mine was done in about 10 minutes. Hold the head of the brinjal (the green stem) and keep turning it every few minutes to ensure that it is uniformly roasted. I have also tried roasting it in the oven but it takes a long time and you don’t get the smoky flavour that the Bhartha is all about. But if you don’t have the patience or time to stand in front of the stove, prick the brinjal all over with a fork and place in an oven proof vessel or foil. Turn on the oven to 260 degrees C and roast till done, turning it every 15 minutes.

Once it is roasted, dip it in a bowl of cold water. Remove and keep on a plate. Start peeling off the skin and then cut off the stem. Take a fork and mash the pulp completely. Keep aside.

Heat oil in a pot and add the cumin seeds and curry leaves. Cook for a few seconds then add the onions, garlic, green chilies and sauté until browned.

Add the mashed roasted brinjal and salt. Mix everything to combine and taste the salt and spice. Adjust accordingly. Cover and cook over low heat for 5 - 10 minutes till all the flavors mingle.

My favorite way of eating the Bhartha is along with curds. Take 1 cup of yogurt and 1 tsp sugar. Whip it till the sugar is mixed. Pour this on top of the Bhartha and eat with hot rotis.

Happy Eating!!