Stuffed Mirchi Bajji

Ingredients:

6-7 long green chillies
2 chopped onions
1 tsp chilli powder
1 tbsp lemon juice
1 tbsp chopped coriander leaves
salt to taste
oil to deep fry

For the batter:

chana besan (gram flour)
1 tbsp chilli powder
salt as per taste
water

For the garnish:

chopped onion
chopped coriander leaves
lemon juice

Method:

Slit the chillies lenghtwise and keep aside. Combine chopped onions, chilli powder, lemon juice, chopped coriander and salt in a bowl. Stuff the chillies with this mixture and let it sit for 10 minutes.

Mix the ingredients for the batter into a thick consistency. Dip each chilli in the batter and deep fry until golden brown. Drain on a paper towel. Cut the chillies in half, garnish with chopped onions, chopped coriander leaves and a dash of lemon juice. Serve immediately.

Methi Aloo (Potatoes with fresh fenugreek leaves)

Methi Aloo is one of the simple and easiest dishes you can make. Baby potatoes would be ideal for this subzi, but I used the normal ones. Goes well with puris/rotis/chapatis.

Ingredients:

1 onion chopped
1 potato, sliced and boiled
1 cup fresh methi leaves chopped
1 small clove garlic chopped
2 slit green chillies
1/2 tsp coriander powder
1/2 tsp garam masala powder
1/4 cup fresh cream
1 tbsp oil
salt to taste

Method:

In a pan, heat oil. Fry onions until golden brown. Add chopped garlic, green chillies, methi leaves and fry until the leaves are cooked. Add the masala powders, salt, cream and potato and mix well.

Serves 2

Adai with Coriander Chutney

Adai is a type of dosa made of lentils and rice. Very simple to make, not much process involved as compared to a typical dosa batter. Rich in protein, nutritious and a healthier version of dosa.

Ingredients:

1 cup rice
1/2 cup yellow moong dal
1/8 cup toor dal
1/8 cup chana dal
1/8 cup urad dal
1/8 cup thick poha
1/2 tsp methi seeds
salt to taste

Method:

Soak rice and dal in water for about 6 hrs. Add salt and blend with a little water. The batter should not be thick, is very similar to dosa batter consistency. It can be used immediately. Finely chopped onions, green chillies and coriander leaves can be added for flavor.

Serves 4

Coriander Chutney:

A bunch of fresh coriander leaves, roughly chopped
3-4 green chillies
small clove garlic
salt to taste
1 tsp oil
1/4 tsp mustard seeds

Method:

Heat a tsp oil, when hot, add the mustard seeds. Then the green chillies, garlic and coriander leaves. Switch off the heat. When cool, blend everything with salt to a coarse paste. Serve with Adai.

Gobhi Musallam

Ingredients:

1 cup cauliflower florets
1 cup chopped onion
1 tsp coriander powder
1 tsp cumin powder
1 tsp red chilli powder
1/2 tsp garam masala powder
1 tsp ginger garlic paste
1/2 cup tomato puree
salt to taste
1/2 cup khoya
chopped coriander for garnish

Method:

Cook the cauliflower florets in water with turmeric and salt until it is half boiled. Keep aside. Heat oil in a pan, add the chopped onion and fry until golden brown. Add ginger garlic paste, red chilli powder, coriander powder, garam masala and salt. Mix well and fry for a minute. Add tomato puree and fry some more. Add khoya, cauliflower and cook on a low flame for 15 minutes. Garnish with chopped coriander leaves.

Serves 3

Hara Bhara Pulao

Ingredients:

To be blended into a smooth paste:

1 1/2 cups chopped coriander (dhania)
3-4 green chillies
1" ginger piece
2-3 cloves of garlic
2-3 tbsp water

Other Ingredients:

1 cup long grained rice (basmati)
3 tbsp ghee
1 tsp powdered cardamom, clove and cinnamon
2 bayleaves
1/3 cup chopped onions
1/4 cup cauliflower florets
1/4 cup potato cubes
1/4 cup fresh green peas
salt to taste
2 tbsp finely chopped coriander for garnish

Method:

Clean, wash and soak the rice in enough water for atleast 10 to 15 minutes. Drain and keep aside. Heat the ghee in a pressure cooker, add the cinnamon, cloves, cardamom powder and bayleaves and sauté for a few seconds. Add the onions, cauliflower, peas, potatoes, rice, the prepared paste and salt, mix well and sauté for another minute. Add 2 cups of water, mix well and pressure cook on a high flame for 2 whistles. Serve hot garnished with coriander.

Serves 3

Khara/Masala Bun - Bakery Style

I have always loved baked goodies from an iyengar bakery. I found this particular recipe from Prathibha's blog - a huge collection of mouthwatering recipes. The buns turned out great, very happy with the taste and texture, thanks to Prathibha!

Ingredients:

1 1/2 cups all purpose flour/maida
1 1/2 tsp active dry yeast
1/4 cup milk
1/2 cup water
1 1/2 tsp sugar
2 tbsp butter
1 tsp salt

For masala:

3/4 cup finely chopped onions
5-6 green chillies finely chopped
curry leaves finely chopped
1/3 cup chopped coriander
1 tsp cumin seeds
salt to taste
1 tsp oil

Other ingredients:

1 tbsp butter, to brush the buns
1 tbsp milk, to brush the buns

Method:

Microwave water and milk together for 30 seconds until it is luke warm to touch. Pour this into a wide bowl. Dissolve in the sugar and yeast in it and mix thoroughly until dissolved. Leave this aside for 10-15 mins until the yeast mixture becomes frothy.

Heat olive oil or regular oil in a pan and crackle cumin seeds over low flame and add very finely chopped onion and fry until it is translucent, add a pinch of salt in between to ease the process. Add chillies and stir fry for a minute. Add enough salt to it and do remember that we add salt even to the dough. Keep it aside until the mixture is cooled. Add finely chopped coriander to it and mix well.

Stir in the melted butter and salt to the frothy yeast mixture and slowly add one cup of flour into it and mix well. Add the remaining flour slowly and mix until you get a lump of smooth dough. Knead the bread until you get a smooth non sticky dough. Add flour in between when the dough is sticky. Slightly press the dough with your hands to flatten it and keep the masala(fried onion mixture) in the centre and fold it from all the sides like how we do for stuffed parathas.

Start kneading again until the mixture is very well incorporated in the dough. The dough might become sticky because of the onions,so please feel free to add the flour when required while kneading the dough. Grease your hands and a empty big bowl with oil and coat the dough with oil slightly and place it in the greased bowl. Cover with a clean kitchen towel and keep it in a warm place until the dough doubles almost. Mine took about an hour and a half.



Knead the dough again gently, this process is important as it removes air bubbles formed in the dough. Divide the dough into 7-8 portions and shape them into buns and place them on a baking tray with space in between. Keep them again in the warm place for 45 mins - 1 hour for the final rise.

Preheat the oven to 180 deg celsius. Brush the top of buns with milk very gently over the nicely risen buns and bake until they turn golden brown, mine took about 22 minutes. Brush the top of buns with butter immediately after removing them from oven.This helps in giving the shine to the crust, makes the crust softer and also makes the buns smell better.

Makes 6-7 buns

Garlic Bread

For the dough:

1 tbsp active dry yeast
1/8 cup warm water
2 cups all purpose flour
1 tbsp unsalted butter, softened
1 tbsp sugar
1 tsp salt

For the topping:

2 tbsp unsalted butter, melted
1 tbsp garlic salt or 1/2 tsp salt and 1 clove fresh garlic

Method:

Place 1/8 cup warm water in the bowl of a mixer, sprinkle in the yeast and set aside until foamy, for about 5 minutes. Add the flour, butter, sugar, salt, 1/2 cup plus 1 tablespoon warm water. Mix well until a slightly sticky dough forms.

Knead the dough by hand on a floured surface until very smooth and soft. Roll into a 2-foot-long log. Cut into 1 1/2 inch-long pieces. Knead each piece slightly and shape into a long breadstick. Arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth. Let rise in a warm spot until almost doubled, about 45 minutes.

Before:

After:


Preheat the oven to 400 deg F. Brush the breadsticks with 1 tablespoon of the butter and sprinkle with garlic salt.


Bake until lightly golden, about 13 minutes. Brush the warm breadsticks with the remaining 1 tablespoon melted butter and sprinkle with garlic salt.

Makes ~10 breadsticks

Kachori Chaat / Raj Kachori

Kachori is a popular snack in North India, mainly Uttar Pradesh and Rajasthan. Its basically small flattened balls made of flour filled with a stuffing of moong or urad dal, besan, chilli powder, salt and other spices. In Delhi, it is usually served as a chaat popularly known as Khasta Kachori or Raj Kachori. The kachoris alone make a good evening snack for kids to munch on. They can be made well in advance and stored in an airtight container.

Ingredients:

1 cup maida/all purpose flour
1-2 tbsp ghee
1-2 boiled and chopped potatoes
1/2 cup mint leaves
1 cup coriander leaves
2-3 green chillies
1 tsp cumin seeds
1 tbsp beaten yogurt
1/2 tsp chilli powder
1/2 tsp powdered ajwain(optional)
1/2 tsp black salt
1/2 tsp amchur powder(dry mango powder)
tamarind paste
salt
oil to deep fry

For the tamarind chutney:
Blend tamarind paste, jaggery,cumin seeds and water to form a smooth paste.

For the mint chutney:
Blend mint leaves, coriander leaves, salt, cumin seeds, green chillies and water to a smooth paste.

Method:

Mix the maida with ghee, salt and make a dough. The dough will be hard. Cover and set aside for 15-20 minutes. Take small balls of the dough, cut circles using a bowl/katori or a cookie cutter. Deep fry in hot oil until golden brown. Drain on a paper towel.


To assemble:

Place 3-4 puris on a plate. Add boiled chopped potatoes on top, sprinkle some mint and sweet chutney. Add few spoons of yogurt, pinch of chilli powder, black salt, amchur powder and powdered ajwain. Garnish with sev and chopped coriander leaves.

Serves 3

Kaali Mirch Paneer Tukde

Ingredients:

100 gms paneer
2 tbsp butter
1 tbsp black pepper powder
1 tsp coriander powder
1 tsp chilli powder
1/4 tsp turmeric powder
1/2 cup tomato puree
1/2 cup chopped onion
1 tsp chopped garlic
1/2 cup chopped capsicum
1 tsp cornflour
4 tsp tomato ketchup
salt to taste

Method:

Smear butter on paneer slices, sprinkle black pepper powder and keep aside. Heat a tbsp of oil, add garlic and fry for a minute. Add the chopped onion and fry until golden brown. Add garam masala, dhaniya powder, chilli powder and salt. Mix well and cook for 30 seconds. Add the chopped capsicum, tomato puree and mix well. Fry for 2-3 minutes until it gets a bit dry. Add water and cornflour. Add 4 tsp tomato ketchup and cook for 5 minutes.

Take a pan, place the paneer slices and fry on low flame until golden brown. Garnish the gravy with fried paneer.

Serves 4

Masala Puri

During college days, I remember relishing masala puri at one of the popular joints in jayanagar called saurabh's. He made the best masala puri I ever had. When I went to the US, something that I missed was having a good chaat. And then, I found this recipe on the net. I altered the recipe a bit to suit my own taste, and was very happy with the way it turned out..
The chutneys can be made ahead of time and stored in the refrigerator for 2-3 days. Though it is a bit time consuming, its totally worth it.

Ingredients:

1 pack small flat puris
1 cup dry peas
2 chopped red onions + 1 chopped onion for garnish
1 tsp powdered spices(2 cloves+2 elaichi+1 small cinnamon stick)
2 peeled and boiled potatoes
2 chopped tomatoes
1/2 tsp garam masala
1/2 tsp chat masala
1/2 tsp chilli powder
1-2 tbsp beaten curd
1-2 tbsp sev
1-2 tbsp chopped coriander leaves
1-2 tbsp oil
salt to taste

For the tamarind chutney:

tamarind paste
1/2 cup grated jaggery
1 tsp cumin seeds
1/2 cup pitted dates

Grind all the above to a smooth paste and set aside.

For the green chutney:

1 bunch coriander leaves
5-6 green chillies
1 tsp cumin seeds
1 tsp dhania/coriander powder

Method:

Soak the dry peas in water for 6-8 hours. Add salt, turmeric and pressure cook until soft. Heat oil, add the spice powder and saute for few seconds. Add the chopped onions and fry until golden brown. Add the chopped tomatoes, boiled potatoes, boiled peas and saute. Add half of the tamarind chutney and green chutney, salt and boil for 5 minutes. Switch off the heat and add garam masala.

In a plate, crush puris, add the above masala, chopped onions, tamarind chutney, green chutney, curd, chaat masala, chilli powder and garam masala. Garnish with chopped coriander leaves and sev.

Serves 5

Dhabe ki daal

Ingredients:

1/4 cup chana dal
1/4 cup red kidney beans/rajma
1/2 cup green moong dal
2 chopped tomatoes
2 chopped onion
1 tsp cumin powder
1/2 tsp chilli powder
2 slit green chillies
1 small clove chopped garlic
1 tbsp butter
1/2 tsp dry kasuri methi leaves
1 tbsp chopped coriander leaves
1 tbsp oil
salt to taste

Method:

Soak the dals in water for about 6 hours. Drain the water and pressure cook until soft. Heat oil in a pan, add the chopped onion and green chillies. Saute until golden brown. Add the cumin powder, chilli powder, garlic, chopped tomatoes, salt and saute until the oil leaves the sides of the pan. Switch off the heat. Add this mixture to the cooked dal and cook on a low flame for 5 minutes. Heat butter in a separate pan, add the kasuri methi leaves and chopped coriander and saute for few seconds. Add this to the dal mixture and mix well. Serve with chapathis.

Serves 4

Cucumber gojju

Ingredients

1 cucumber deseeded and chopped fine
2-3 red chillies
1 tsp white sesame seeds/til
1 tsp chana dal
1 tsp urad dal
1/2 cup grated fresh coconut
Jaggery as needed
tamarind paste
salt to taste
1 tsp mustard seeds
curry leaves
1 tsp oil

Method:

Dry roast chana dal, urad dal, white til and red chillies separately. Grind into a paste (with little water)along with coconut, jaggery, tamarind and salt. Add the chopped cucumber to this ground paste and mix well. Heat oil, when hot add the mustard seeds and curry leaves. Add this to the cucumber mixture and stir until combined. Serve with rice or chapathi.

Serves 3

Baby Corn Coins

Ingredients:

1 cup sliced baby corns
1/2 cup all purpose flour/maida
1 tbsp cornflour
1 tsp ginger garlic paste
1 tsp chilli powder
1 tsp soya sauce
1 tsp chilli sauce
water as needed
salt to taste
oil to deep fry


Method:

Mix flour, cornflour, ginger garlic paste, soya sauce, chilli sauce and salt. Add water to make a thick paste. Boil the sliced baby corns in salted boiling water for 5 minutes and drain. Dip the baby corns in the flour paste and deep fry in hot oil until golden brown. Serve with ketchup.

Serves 2

NOTE: If using canned baby corn, there is no need to boil. Just slice and deep fry them.

Banana Dosa

Ingredients:

2 ripe bananas
1 cup fine rava/semolina/chiroti rava
3/4 cup wheat flour
1 1/2 cup fresh yogurt
1/2 cup jaggery
1/4 cup grated fresh coconut
pinch of soda
pinch of salt

Method:


Blend bananas, jaggery and yogurt until smooth. Add the remaining ingredients and mix well. The batter should be a fairly thick consistency. Heat tava, pour the batter and roast until golden brown on both sides. Serve hot with ghee.

Serves 4

NOTE: You can adjust the amount of jaggery according to your taste. If the batter is too thick, add more yogurt instead of water.

Pasta with mint pesto

"Pesto Sauce" is traditionally prepared using basil leaves, pine nuts, garlic and parmesan cheese. I made a slight variation and used mint leaves and walnuts instead. If you dont have basil leaves on hand, mint leaves is a good substitute.

Ingredients:

2 cups uncooked pasta(I used rotini/corkscrew pasta)
1 chopped onion
1 chopped capsicum
1/2 cup chopped mushrooms
1/2 cup baby corn, boiled and cut lengthwise

Mint Pesto:

1/2 cup mint/pudina leaves
1 tbsp roasted walnuts
1 small clove garlic
1/2 cup grated parmesan cheese
1/4 cup grated mozzarella cheese
3-4 red chillies
1/4 cup olive oil
salt

Blend all the above coarsely into a paste. Boil the pasta according to package directions. Drain and keep aside. Heat oil, add onion and saute until golden brown. Add capsicum, mushrooms and baby corn and saute for a couple of minutes. Add the pesto sauce,cooked pasta and salt. Mix well. Cook for about 2 minutes and turn off the heat. Add a dash of cream(optional) for a rich taste. Garnish with grated mozzarella.

Serves 4

Capsicum Masala

Ingredients:

1 chopped onion
1 chopped capsicum
1 tbsp roasted white til/sesame seeds
1/4 cup shredded coconut
1/4 cup milk
1/2 tsp sugar
1 tbsp oil
1 tbsp rasam powder
salt to taste

Make a paste of sesame seeds, milk and coconut . Heat oil, add onion and saute until golden brown. Add capsicum and saute some more. Add the ground paste, rasam powder, salt and sugar. Boil until it becomes a thick gravy. Serve with chapathis.

Serves 4

Shavige Uppittu (Vermicelli Upma)

Shavige is quick and easy to prepare and makes a tasty breakfast entree.

Ingredients:

1 1/2 cup vermicelli
4 cups water
chopped green chillies
chopped curry leaves
chopped coriander leaves
1 tsp chana dal and urad dal
1/4 cup roasted peanuts
1/4 cup shredded coconut
1/2 tsp mustard seeds
pinch of hing
pinch of turmeric
salt to taste
1 tbsp oil
1 tbsp lemon juice(optional)

Method:

Boil 4 cups of water, add the vermicelli,salt and a tsp of oil and cook until tender. Drain and keep aside. Heat oil, add the mustard seeds. When it sputters, add chana dal, urad dal, hing, green chillies,curry leaves and roasted peanuts. Add salt,coconut and vermicelli and mix well. Turn off the heat and add lemon juice. Garnish with chopped coriander.

Serves 3

Avarekalu Saaru

I am a huge fan of avarekalu (papdi lilva). I always thought that avarekalu season in bangalore was sometime during november/december. I was surprised when I found fresh avarekalu recently and had to buy some.


Ingredients:

1 cup avarekalu/papdi lilva
1 cup toor dal
1/4 cup shredded coconut
1 tbsp rasam powder
1 tsp chana dal
1 tsp cumin seeds/jeera
1 tsp dhaniya/coriander seeds
2-3 red chillies
jaggery to taste
1/2 tamarind paste
curry leaves
pinch of hing
1/2 tsp curry leaves
freshly ground black pepper(optional)
salt
1 tsp ghee


Method:

Dry roast chana dal, cumin seeds, coriander seeds and red chillies separately. Grind the spices with coconut and keep aside. Pressure cook avarekalu along with toor dal and salt. Boil rasam powder with water and tamarind paste. Add the ground mixture, jaggery, toor dal, avarekalu and salt. Boil for a couple of minutes. Heat a small kadai, add ghee. When hot, add the mustard seeds, hing, pepper, curry leaves and turn off the heat. Mix well with the saaru and serve hot with ghee and rice.

Serves 4

Methi Matar Malai

Ingredients:

1 bunch fresh methi leaves chopped
1/2 cup boiled peas
1 onion chopped
1/2 tsp ginger chopped
1/2 tsp garlic chopped
1 tsp red chilli powder
1/4 tsp amchur powder(mango powder)
1/4 tsp cinnamon powder
1/4 cup fresh cream/malai
salt to taste
pinch of sugar
1 tbsp oil

Method:

Heat oil in a pan. Add the onions and fry till translucent. Add the ginger, garlic and methi leaves. Fry for about 6-7 minutes. Add the peas, salt, sugar and chilli powder. Fry some more. Add the amchur powder and stir well. Switch off the heat. Add the cinnamon powder and garnish with fresh cream. Serve with chapathis.

Serves 4

Maddur Vada

Ingredients:

1 cup all purpose flour/maida
1 cup rice flour
1/4 cup fine sooji/chiroti rava
1 onion chopped
1/2 tsp cumin seeds
1/4 tsp grated ginger
4-5 green chillies chopped fine
1/4 cup dry coconut(kobri)
1 tsp hot oil/ghee
pinch of hing
salt to taste

Method:

Combine all the ingredients together. Add water and make a dough. Divide the dough into small balls and keep aside. Heat oil in a pan. Take a ball, flatten it with your hand and deep fry until golden brown. Serve as is, or with ketchup.

Makes around 20 vadas

NOTE: Fry the vadas on medium heat so it turns to a golden brown color gradually. Do not make the vadas too thick, they turn out much crispier if they are thin.