Surali Chi Wadi or Khandvi

I recently tried my hand at making khandvi (gujarati) or surali chi wadi (marathi). For some reason, I always assumed that this was a very difficult dish to make. Thanks to Nupur of One Hot Stove for inspiring me to make it. I used her recipe here. My verdict is that it is easy to make, quick and tasty as a snack or appetizer. One item that I would love to try making is patra but I am not even sure where I would get the ingredients. So I stick to the frozen version which is good enough :) Dhokla, khandvi and papdi were staple munchies at my place whenever we could go to the gujju sweet shops in King Kothi and get them. Thanks to my parents for my exposure to gujju food. As I made friends with other gujjus, I learnt more about other delicacies like undhiyu, khichdi, kadhi. A lot of the dishes are close to marathi food yet different in many ways. Its a cuisine I love to explore especially due to the wide variety of vegetarian options. So more to come here as I try more gujju recipe.

Crispy Onion Pakoda

I never really thought about blogging this recipe until last week. As I was making this with my sister in her kitchen and walking her through it, I realized that not everything involved in it is intuitive and simple and its worth a blog post. This recipe evolved over the last 3 years and prior to that I used to make simple soggy onion pakoda. Some of it was inspired by this post by Asha of Foodie's hope and others are techniques I learned over time.

Ingredients:

1. Red onion - 2 large onion, thinly sliced
2. Besan - 1 cup
3. Rice flour - 1 cup
4. Corriander seeds - 1/2 cup
5. Curry leaves - 10, finely chopped
6. Corriander - 1/2 cup finely chopped
7. Salt
8. Red chilli powder - 1 tsp
9. Fresh ginger paste - 1 tsp
10. Fresh garlic paste - 1 tsp
11. Oil for frying
12. Chat masala

Directions:

Mix all the ingredients above without any water. Add more besan or rice flour if needed. The end result should be onions that are mildly moist and coated slightly with the flours. You should see more onions than flour.Do not add water unless the mixture is too dry. Take 1 tsp of the heated oil and add it to the mixture. This and the less water help make the pakodas very crispy. Heat oil in the pan and use two forks to drop the onions and separate them in the pan. Try not to drop lumps but each onion piece separately. This makes a huge difference. Fry until golden brown and sprinkle with chat masala as soon as the pakoda is out of the oil and serve hot with tomato ketchup.

Rosemary Potatoes

The rosemary plant in my garden is overflowing from the pot and I simply had to put it to good use. What better than to bake the classic combination of rosemary and potatoes! My kitchen was smelling like heaven when I popped them out of the oven. This makes an excellent side dish to go with any Italian salad or pasta.


Ingredients:

1. Red skinned potatoes - 2, washed and cut into any desired french-fry-like shape
2. Rosemary - 1/2 cup finely chopped
3. Salt
4. Coarsely crushed black pepper - 1/2 tsp
5. Olive oil - 1 tbsp

Directions:

1. Toss the potatoes with the rosemary, salt, pepper and olive oil.
   
2. Spread thinly on a baking sheet and bake at 400F for 20 minutes
3. Turn the oven to broil and broil on each side for 5-7 minutes or until the potatoes turn brown.
4. Let it cool for 5 mins and you are done!
   

Samosas

Samosa - a stuffed pastry is how wikipedia describes it. This is probably one of India's most popular and versatile dishes. Its an every occasion dish and you can see so many variations of it as you go from south to north and east to west in India. My personal favorite is the Irani samosa that you get at these Irani Cafes in Hyderabad. It is stuffed mostly with onion and sometimes a little carrot/beans. The samosa itself is a mini size and extremely crisp and flavorful. I have so many memories associated with samosa -

• This small shop in a shopping center that used to sell these small irani samosas and a fruit drink called Soma (that goes back to my first ever memories of my home and family in Hyderabad as a kid),

• Sunday evenings when this queer dude would come on his bicycle and sell hot samosas, of vendors outside my school selling samosas for 25 paise each,

• This sweet shop near my place where dad would bring samosas, pakodas and it would transform into an entire meal paired with maggie ketchup and bread,

• I had hot samosas (called singhara in north east India) in this small tea shop in Darjeeling while it was raining outside,

• The time when I first started making samosas for my hubby out of wonton wrappers during our dating days,

• The hot hot Bharat bazaar samosas my hubby would bring home on his way from work for my folks and sister when we were engaged

I can go on forever:)

This recipe is for a slightly different stuffing than the usual potato filling. It was arrived at in an effort to emulate my favorite Irani samosa but tasted nothing like it. It still tasted pretty good but my taste buds that have memory cells refused to like it. According to my hubby it was still very tasty and is worth a blog post. So here goes -


Ingredients:

1. Yellow onion - thinly sliced, 1
2. Carrot - 1, grated
3. Peas - 1/2 cup
   
4. Curry leaves - 4/5
5. Green chillies - 2, finely chopped
6. Ginger garlic paste - 1/2 tsp
7. Garam masala - 1/4th tsp
8. Red chilli powder - 1/2 tsp
9. Jeera-dhania powder - 1/2 tsp
10. Salt
11. Lemon juice - 1 tsp
12. Corriander leaves - 1 cup finely chopped
13. Mint leaves - 1/2 cup finely chopped
    
14. Oil - 1 tsp for the filling and a wok full for deep frying
15. Milk - 2 tsps
16. Wonton wrappers

Directions:

1. Heat 1 tsp oil in a pan and add the curry leaves and chopped chillies.
2. Add sliced onions and saute until well done.
3. Add ginger garlic paste and after 2 mins, add the grated carrots, peas, chilli powder, salt, jeera dhania powder, garam masala and cook until well done.
4. Add the corriander leaves, mint leaves and lemon juice and cook for 2 more mins.
5. Take a wonton wrapper and cut into half diagonally (This is for the big square wonton wrappers. You can also try the smaller ones).
6. Fill in the center with the stuffing made above and use milk to seal the corners.
7. Heat oil for deep frying and drop the samosas when hot. It only takes a min for each samosa to get done. Enjoy hot with ketchup:)
   

Appe With Chutney and Sambhar

Tonight's dinner reminds me of this song because appe is what you get when you have excess dosa batter. You don't even want to know the actual parody I was humming. Appe is a a dish made in a dutch muffin style pan(below) with leftover dosa batter.
All you do is oil the pan lightly and drop the dosa batter. Flip them using a fork or a skewer and cook on other side. Enjoy hot with sambhar or chutney.

Homemade Chai Masala Recipe and Chinese Blossom Tea

What can be better than a hot cup of masala chai when it is raining outside and you can smell the fresh scent of the earth when you open your windows! I got this chai masala recipe from my dear friend Hetvi and I am the biggest fan of her tea:) I make this in huge batches so that I can share the love with my friends:)

Chai Masala Recipe:

Ingredients:

1. Green Cardamom - 1 cup
2. Whole black pepper - 1 cup
3. Ginger powder - 2 cups
4. Cinnamon sticks - 1/4th cup
5. Cloves - 1/4th cup

Directions:

Grind all the above ingredients and mix them. Store in an airtight jar.




While we are on the topic of tea, I tasted some Chinese blossom tea at House of Nanking in SF this weekend. It was very weird at first. It is a green colored liquid with a flower bud dropped inside. The bud slowly opens up as it absorbs the heat and blossoms into a full blown flower. Its beautiful:)


I also had an amazing cup of cappuccino at Steps of Rome, one of my favorite dessert places in the city. This cup was paired with some espresso creme brulee.

Sabudana Vada

Sabudana vada is a delicacy enjoyed during upvas days by Maharashtrians. How we eat sabudana, potatoes, peanuts and still claim it is upvas is beyond my understanding but I love all dishes made on upvas days all the same:). The issue with sabudana is that it really depends on it quality how the dishes turn out. Luckily the one I get works just as well as the one my mom used in India.

Ingredients:

1. Sabudana - 3 cups
2. Green chilies - 8-10
3. Jeera - 4 tsps
4. Roasted peanut powder - 2 cups
5. Potatoes - 2
6. Salt
7. Oil for frying

Directions:

1. Wash the sabudana in water and drain all the water. Leave it overnight with very little water at the bottom of the vessel. Make sure the sabudana is light and fluffed up, otherwise sprinkle some water every few hours until you see it soaked.
2. Boil the potatoes, mash then and add then to the sabudana.
3. Add peanut powder, jeera, salt and green chilli paste and make a dough.
4. Heat the oil in the fryer.
5. Make small patties of the sabudana and deep fry until they turn a little dark. Enjoy with green chutney or ketchup.
   

Kothimbir Vadi

Kothimbir vadi is supposedly a very popular and typical Maharashtrian dish although I don't remember my mom making it of eating it too much. It is the maharashtrian equivalent of dhokla and quite tasty. This is a relatively healthier version of the dish. I follow Nupur's recipe closely with a few variations and was very happy with the outcome.

Ingredients:

1. Besan - 1 cup
2. Rice flour - 2 tbsps
3. Wheat flour - 2 tbsps
4. Turmeric - 1/4 tsp
5. Jeera-dhania powder - 1 tsp
   
6. Green chillies - 4 or 5 ground into a paste + 4-5 sliced thinly
   
7. Ginger-garlic paste - 1 tsp
8. Sesame seeds - 1 tbsp
9. Salt
10. Red chilli powder - 1/2 tsp
11. Lemon - 1
12. Olive oil - 1 tsp + 3-4 tsps
13. Baking soda - 1/4 tsp
14. Mustard seeds - 1 tsp
15. Jeera - 1 tsp
16. Hing - 1/tsp+1/2tsp
17. Corriander - 2 cups finely chopped
18. Curry leaves - 10
    
19. Water
    

Directions:

1. Mix the flours, corriander, 1/2 tsp hing, green chilli paste, red chilli powder, ginger garlic paste, sesame seeds, salt, jeera dhania powder, 1/2 lemon's juice, 1/2 tsp hing and water to make a smooth thick batter.
2. Pour the batter into a greased pan and steam for 15 minutes until it is cooked. Let it cool and cut into small pieces.
   
3. Heat oil in a pan and sautee the pieces a little on each side, lightly till they turn brown and crisp. Drain on a paper towel.
4. Heat 1 tsp oil and to it add mustard seeds, jeera, hing, green chillies and curry leaves and let them turn crisp. Sprinkle over the cut and fried pieces and sprinkle some corriander and lemon juice and serve hot.
   

Alu - 65

This is an amazingly simple recipe that my friend Renuka introduced me to during my recent trip to Chicago. It is a shortcut recipe which cooks really quick because you use tater tots instead of taking raw alu and cooking it. This recipe is slightly high on salt but it is yum yum yummy. Thanks Renu!

Ingredients:

1. Tater tots - 1/2 a bag
2. Olive oil - 2 tsps
3. Garlic - 7-8 pods chopped
4. Green chillies - 3-4 chopped
   
5. Soy sauce or mushroom - 3 tbsps (you can use low sodium)
6. Red chillie paste - 2 tsps
7. Cilantro - 2 tbsps chopped
8. Lemon - 1/2

Directions:

1. Thaw the tater tots and bake them at 350 for 20 mins. Then broil then to make then darker in color.
2. Heat the olive oil and add the garlic and chillies until the garlic turns brown.
3. Add the tater tots, soy sauce, chilli paste and sautee on high heat until the potatoes are coated well with the sauce.
4. Garnish with chopped cilantra and lemon juice and enjoy!
   

Masala Vada

I have very fond memories of my dad bringing masala vadas from the streed vendors in Hyderabad along with the hot spicy mirchi bhajjis. I have always meant to try making them at home but only got around to it now. The outcome was authentic especially after sprinkling a little bit of chaat powder on top. I only wish I had a nice coconut or peanut chutney to go with it but I was too lazy to make it after frying these vadas. I searched online for the recipe and also asked my friend Sindhu and arrived at this one. Here goes -

Ingredients:

1. Chana dal - 2 cups (soaked overnight)
2. Ginger - 2 inch piece
3. Corriander leaves- handful
4. Red chillies - 3/4
5. Whole black pepper - 1 tsp
6. Curry leaves - 10/12 chopped
   
7. Hing - 1/2 tsp
8. Garlic - 2 pods (optional)
   
9. Onion - 1 medium sized, finely chopped
   
10. Salt
11. Vegetable oil for frying

Directions:

1. Set aside a few spoons of the chana dal and grind the rest with, ginger, corriander, red chillies, black pepper, hing, garlic (optional) and salt with very little water until coarsely ground.
2. Mix the chopped onions and curry leaves with the ground mixture.
3. Heat the vegetable oil in a pan
4. Now take about 2 tsps of batter on a wet palm and use wet hands to flatten it. SLide it into the oil and fry until golden brown. If you are not able to get it off your palms, you can also use cling wrap for the same. Enjoy hot with chutney or as is!
   

Vada Pav

Vada Pav, a bombay roadside delicacy that is the most favourite snack of my mum's. There are several variants of the vada itself and this recipe is of course what my mom makes. Pair a hot vada with a well toasted pav, mint and tamarind chutney and the chilli-garlic powder and trust me it can beat any pizza or pasta. To me the chilli-garlic chutney (kandya lasnachi chutney) is an essential ingredient and my folks got it for me from India. Vada pav isn't the same without this:D:D

Ingredients:

For chilli chutney that goes in the vada filling

1. Green chillies - 10
2. Corriander leaves - 1 bunch
3. Ginger - 1 inch
4. Garlic - 3/4 pods
5. Salt

For filling

1. Potatoes - 3/4 big, boiled and mashed
2. Onions - 1, finely chopped
3. Chilli chutney - 3 tbsps
4. Salt
   

For batter

1. Besan - 1 1/2 cup
2. Chilli powder - 1 tbsp
3. Salt
4. Water

For frying

1. A frying pan full of vegetable oil

For final assembly

1. Pav - slit into half and toasted with a little butter
2. Mint chutney
3. Tamarind chutney
4. Chilli-garlic powder

Directions:

1. Grind all the ingredients for the green chilli chutney together

2. Mix the ingredients for the filling together and make into small balls

3. Mix the ingredients for the batter together and dip the potato ball in it and then deep fry until golden brown

4. Put the fried vada in between the slit pav along with the chutneys and eat hot!!

Masala Macaroni

I call this the desi version of mac and cheese. Typical to desi food it has a lot of spices and just a little cheese to retain the Italian effect. The cheese again is Amul cheese which is as desi as cheese can get:). I used to make this a lot when I was in India and I think the origin was something similar that my friend used to bring for lunch. My mom likes this much better than the authentic versions and I love making this for her:) This is also an easy way to feed veggies to kids as they have an inexplicable bond with mac'n'cheese.



Ingredients:

1. Elbow macaroni - 1 packet
2. Carrots - 2 chopped into small pieces
3. Beans - ~25 chopped into small pieces
4. Onion - 1 big sliced
   
5. Peas - 1 cup
6. Ginger - 1 inch piece chopped fine
7. Garlic - 3 pods chopped fine
8. Amul cheese slices - 3 or 4 chopped into small pieces
   
9. Garam masala - 1/4th tsp
10. Red chilli powder - 1 tsp
11. Dried red chillies - 2
12. Curry leaves - 8
13. Lemon
    
14. Oil - 1 tsp
    
15. Salt

Directions:

1. Boil the elbow macaroni in hot water until it is a little underdone. Drain and keep aside.
   
2. Heat oil and add the curry leaves, dried chillies, ginger and garlic and let it cook for 1 min.
   
3. Add the sliced onion and cook until golden brown.
4. Add the rest of the veggies and cook until a little soft.
5. Add the garam masala, salt and chilli powder and the cooked macaroni. Mix well and place a lid and let it cook for 2 mins.
6. Turn off the gas and add half the cheese and mix in. Squeeze some lemon juice and mix in. Use the rest as a garnish before serving and enjoy hot!

Note: If you want this dish healthier, you can skip the cheese altogether and this dish would still taste yummy. You can also use a whole wheat version of the macaroni.

Paneer Capsicum

The inspiration for this dish came from a paneer tikka recipe that I have used previously. It is pretty simple to make if you have the mint chutney. I usually buy it frozen and use and it comes out really well. Good to ear with hot rotis.

Ingredients:

1. Slab of paneer cut into cubes
2. Mint chutney - 1 cup
   
3. Yogurt - 1cup
4. Ginger paste - 1 tsp
5. Garlic paste - 1tsp
   
6. Tandoori Masala - 1 tsp
7. Red chilli powder - 1/2 tsp
8. Salt
9. Capsicum - 2/3 chopped
10. Oil - 1tbsp
11. Mustard seeds - 1 tsp
12. Jeera - 1tsp
13. Haldi - 1/4th tsp
14. Curry leaves - 8
15. Green Chillies - 4 slit lengthwise

Directions:

1. Mix the yogurt, mint chutney, tandoori masala, ginger paste, garlic paste, chilli powder and salt and marinate the paneer cubes in it for a couple of hours in the refrigerator. Overnight is even better.
2. Heat oil in a pan and add murtard seeds, jeera, turmeric and let it sputter.
3. Add the green chillies and curry leaves and sautee for some time.
4. Add the marinated paneer cubes after draining away the liquid and stir fry until they brown around the edges. Save the marinade.
5. Add the capsicum and stir until they are a little cook. They do not need to be soft and fully cooked so that there is some crunch to the dish.
6. Add the left over marinade and cook on high heat for 2 mins and turn off the gas. Enjoy with rotis or just by itself. Trust me its yummy!
   

Vegetable Cheese Toast

This recipe was inspired by Nupur's (of One Hot Stove) Cheese Toast Recipe. I came home after an evening of shopping and had to think of something quick to finish the bread that was going to expire in two days and without too many ingredients and I thought of this. I changed the way the veggies were made although the basic idea is the same as Nupur's recipe. It is a really quick and easy snack or meal when you have bread on your hand and some frozen veggies.


Ingredients:

1. Potatoes - 2 small cut into small cubes
2. Frozen or fresh mixed vegetables
3. Kitchen king masala - 1 tsp
4. Garam masala - 1/2 tsps
5. Chilli powder - 1/4 tsp
6. Curry leaves - 5
7. Mustard seeds - 1 tsp
8. Jeera - 1/2 tsp
9. Turmeric - 1/4 tsp
10. Salt
11. Oil - 1 tsp
12. Whole wheat bread slices - 8
13. Mozzarella or any low fat cheese - 1 cup grated
14. Red chilli flakes
15. Dried oregano
    
16. Tomato ketchup
    

Directions:

1. Heat oil in a pan and add jeera, mustard, turmeric, curry leaves and let the mustard seeds sputter.
2. Add the potato cubes and let them turn a little brown at the edges.
3. Now add the frozen vegetables, kitchen king masala, chilliw powder, garam masala, salt and about a half cup of water and steam it all until it is well blended and well done.
4. Toast slices of bread until well done. Apply a layer of ketchup and then a layer of the cooked veggies.
   
5. Top with some cheese and red chilli flakes and oregano and broil it until the cheese melts. Serve hot with ketchup or any chutney and enjoy!

Pudina Sandwich

My love for this sandwich goes back to the days when we had "Sandwich Dinner Days" at home when mom and dad would make this Pudina Chutney and we would gorge on them like we hadn't eaten for days! The fun part of me was that I would get to make my own sandwich as a kid.:) Then there came a time when they started making these sandwiches at the chat thelas all over in Hyderabad which was pretty similar to what we had at home but also had a "chat" element to it with onions, sev and chat masala. I love both versions immensely and they make very good tea time snacks as well as full fledged meals when you don't have much time. It gets even easier if you make the pudina chutney recipe in advance and store it in the refrigerator. A friend of mine asked me to post some more quick and different dinner recipes like the Paneer pizza and this definitely falls in the category:)


Pudina Chutney

Ingredients:

1. Mint leaves - 2 bunches
2. Green chillies - 4/5 (depending on your spice tolerance)
3. Cilantro - 1 bunch
   
4. Ginger - 1 inch long piece
5. Lemon - 1
   
6. Salt
   
7. Yogurt (optional)

Directions:

1. Grind all the ingredients together except lemon/yogurt.
2. If using yogurt, beat some and mix with the ground chutney.
3. If not using yogurt, squeeze fresh lemon juice into the ground chutney.

Toasted Pudina Sandwich




Ingredients:

1. Bread slices ( Any white bread is fine. I use buttermilk bread) - toasted
2. Butter (I use "I can't believe its not butter")
3. Ketchup (I use Maggie hot and sweet tomato sauce)
4. Tomatoes - 2 sliced
5. Cucumber - 1, peeled and sliced
6. Carrot - 1, thinly sliced
   
7. Pudina Chutney
8. Salt
9. Crushed black pepper
   

Directions:

1. On one slice, apply some butter and ketchup and on the other slice apply the pudina chutney.
2. Layer one slice with the tomato, cucumber and carrot slices.
3. Garnish with salt and black pepper. Top it with the other slice
4. Cut into triangles and serve with kethcup.

Pudina Sandwich Chat Style:



Ingredients:

1. White bread - With edges trimmed off
   
2. Tomatoes - 2, sliced
3. Cucumber - 1, sliced
4. Pudina chutney
5. Amul Butter
6. Maggie hot and sweet tomato chilli sauce
7. Onion - 1, finely chopped
8. Sev - 1 cup
9. Corriander leaves - 1/2 bunch finely chopped
10. Salt
11. Crushed black pepper
12. Chaat Masala

Directions:

1. One one slice apply the butter and sauce and on the other spread the pudina chutney.
2. Layer one slice with cucumber and tomato slices. Sprinkle some salt, black pepper and chaat masala.
3. Top it up with the other slice and cut into 4 square pieces.
4. Place on a palce and garnish with onions, sev and cilantro and enjoy!

Note: If you plan on serving this sandwich after some time, do not garnish with sev before hand. It gets soggy. So add the garnish right before serving.

Bhel Puri Chowpati Style

I can't really remember the taste of bhel puri I ate at the Chowpati beach but I do remember detesting the beach because it was so filthy. Yet, I always associate bhel puri with Chowpati. This is a very simple "semi-homemade" (as in Sandra Lee's show) version. Its a deliciously healthy snack for a weekend evening with chai:)

The other place I associate with bhel is this really famous bhel stall in Kolhapur called "Rajabhau Bhel". The bhel here is simply mind blowing and you really get spicy when you ask for spicy. I am drooling even as I write about this place.

Again, credit goes to my mommy dearest for the excellent bhel puri she always made for us customized according to individual likes and dislikes. :D:D Also another crazy fan of this dish is my sis Rashmi, ensuring that this is regularly made no matter where she is. There is nothing great about this recipe here except putting the right things together. So it is really easy to make.


To start off with I use an instant bhel puri mix which contains puffed rice, papdi, sev and some other yummy stuff. This is a shortcut to the way my mom used to make it with bhadang from scratch and other stuff bought individually from the Gujarati store.

The above pic shows the chutneys I use for the bhel. The one on the left is a sweet/sour tamarind chutney. Now this can be bought in the store and it is called tamarind-date chutney. The homemade version I make is slightly different and its recipe is below. The one on the right is a mint, green chillies and cilantro chutney. You get this in store too but I made this one at home and recipe is below.


The above picture shows the rest of the ingredients.


Ingredients:

1. 1 packet bhel puri mix
2. Cucumber - 2, chopped finely
3. Red onion - 1, finely chopped
4. Tomate - 1 large, finely chopped
5. Raw Mango - 1/2, finely chopped and a few long slices for garnishing
6. Cilantro - 1 bunch, finely chopped
7. Tamarind chutney - 1 cup
8. Mint/Cilantro Chutney - 1 cup
9. Salt
10. Red chilli powder
11. Sev for garnish
    

Directions:

1. The bhel can be mixed in batches of 2- cups each. In one large bowls, take 2 cups of bhel mix.
2. Add in as much of the cilantro, onions, tomatoes, cucumber and mango as desired (according to taste, I usually take less of onions and more of everything else).
3. Add in salt, red chilli powder (I add lots of this to make it spicy), tamarind chutney (1-2 tsps), mint/cilantro chutney (1-2 tbsps) and mix everything thoroughly.
4. Serve in smaller bowls and garnish with cilantro, mango slices, sev and green chillies:).

Tamarind Chutney Recipe:

Ingredients:

1. Tamarind - 2 inch ball
2. 1 1/2 cup water
   
3. Jaggery - 2 tbsps
4. Salt
5. Red chilli powder - 1/1 tsp
6. Jeera - 1tsp, roughly powdered
   

Directions:

1. Soak tamarind in the water and extract all the pulp.
2. Add the rest of the ingredients to the pulp and boil until it thickens into desired consistency.

Mint/Cilantro Chutney Recipe:

Ingredients:

1. Mint - 1 bunch
2. Cilantro - 1 bunch
3. Green chillies - 2,3
4. Salt
5. Ginger - 1 inch

Directions:

1. Grind the above into a soft paste with enough water to make the chutney into a runny consistency
   

Alu Poha / Pohe

This is a very typical Maharashtrian snack/breakfast that is healthy and yummy. It is made from poha which is essentially flattened rice. Health freaks can also make this with brown poha which is high in fiber and olive oil and can skip the potato. This can also be relished with roasted peanuts and a raw green chilli for those who enjoy spice. I sometimes add ginger in the tadka but that is optional too. I do not have a pic for this yet simply because I never thought of posting this recipe assuming that it is something everyone would already know. This recipe is in response to a request from a special friend who remembers my mom making it and would love to have the recipe...;)...Good luck Vinitha!

Ingredients:

1. Thick poha - 2 cups
2. Potato - 1 big or 2 small ones - Diced into thin slices about 1 inch long
   
3. Onion - 1 small one - finely diced into slices - not chopped
4. Ginger - 1 tsp chopped (optional)
   
5. Tomato - 1 - chopped
   
6. Vegetable oil - 1 tbsp
7. Mustard seeds - 1 tsp
8. Jeera - 1 tsp
9. Green chillies - 2/3 finely chopped
10. Curry leaves - 5/6
11. Lemon - 1
12. Salt
13. Turmeric - 1/4th tsp
14. Cilantro - 2 tbsps finely chopped
    

Directions:

1. Wash the poha in water and keep aside. Make sure you drain the excess water
   
2. Heat oil and to it add the mustard seeds, jeera, turmeric, green chillies and curry leaves and let the mustard seeds sputter.
3. Add the oinions and saute until golden brown.
4. Saute the potato until soft and cooked.
5. Add in the tomato and saute until cooked.
6. Now add in the poha, which should be soft by now and salt and mix well.
   
7. Let this steam until the smell of raw poha goes away.
   
8. Sprinkle lemon juice, garnish with cilantro and enjoy hot!
   

Cinnamon Sticks

Oh yum!!! That is all I can say after having just munched on these delectable cinnamon sticks. They can beat any cinnabon chain at their own game. A very easy and crowd pleasing recipe:) I cannot remember what I read recently that inspired this recipe but I do remember looking up several blogs. Sadly I do not remember which ones and I cannot give credit to a single one. But thanks to whosoever's blog inspired this!!!:)

Ingredients:

1. Puff pastry sheets
2. Sugar 3-4 teaspoons
3. 1 teaspoon cinnamon powder
4. A dollop of butter - melted

Directions:

1. Cut the pastry sheet into 3 inch X 1 inch strips. Pull each strip a bit and twist along the length of it.
2. Mix the sugar and cinnamon powder
   
3. Brush with melted butter on both sides and sprinkle generously with the cinnamon sugar on both sides.
4. Pre-heat oven to 350 F and bake the sticks for about 25 mins until they are well done. Allow it to cool just a but and enjoy them warm!