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!
   

Avial

I have extremely fond memories of Avial from childhood. Every year I would get invited twice to my friend Vimi's home for Onam and Vishu. They would have elaborate n course meals on banana leaf and I would eat until I could eat no more. The dishes I remember the most are the Avial, Kootu Curry, Payasam and Sambhar. We would eat the entire meal and then take a break of a couple of hours before her mom gave us piping hot payasam or pradhavan to fill the very small gap created in our tummies from an hour of activity. Those days of high metabolism were sheer bliss when I could eat without bothering about the weight I would put on ;). Sigh....:)...The credit for this recipe goes to my MIL and FIL who sent me elaborate emails on the process of this dish. Part of the credit also goes to my friend's mom who explained the recipe to me several times when I was a kid:D:D

Ingredients:

1. White pumpkin - 8 inch piece
   
2. Yellow pumpkin - 8 inch piece
3. Raw banana - 3
4. Beans - 15-20
5. Carrot - 2 medium sized ones
6. Peas - 1 cup
7. Drum sticks - 2/3
8. Potato - 1 big
9. Brinjal
10. Fresh grated coconut - 1.5 cup
11. Coconut milk - 1 cup
    
12. Jeera - 4 tbsps
13. Green chillies - 7/8 (or as spicy as you like)
14. Curry leaves - 7/8
15. Coconut oil - 1 tbsp
16. Yogurt - 2 cups
17. Salt
    

Directions:

1. Cut each of the veggies the length of a matchstick and width of ~ .3 inch (hehe)
2. Boil them in water until they are a little under done. The veggies that have similar cooking times can be cooked together but I just cooked each of them separately.
3. Grind the green chillies, jeera and cucunot together into a fine paste.
4. Heat the coconut oil and add the curry leaves to it.
5. Add the cooked veggies, salt and the paste and mix together well. Once it is all blended together take it off the gas.
6. Add the beaten yogurt (as much as required) and mix everything together. Enjoy with hot rice!!!
   

Navarathri Golu 2008 - My 3rd year:)

This is my 3rd Navarathri Golu, as I have already gushed about before, and I am so in love with it. Since I had more time this year to focus on peripheral development I did a lot of stuff besides the main padis. We reused the padis from last year and my in-laws brought me a lot of more dolls. I also discovered this amazing Japanese store in Mountain View where everything sells for $1.50 and bought loads of dolls and stuff for gifts. Here are the pics -


This is the mail golu with the kalash and marapachi on the 5th step. Priya mentioned that the traditional dolls, kalash and marapachi can also be kept on the second step and we will probably do that next year. This year my second and third step had the international dolls and the 5th step had the new wedding set and chettiar set. The 4th step was dedicated to Astalakshmi and Dasavathar sets.


This is the national park I made with a felt bloth for the base and fake grass that my in-laws got from India. The animals were from Michaels and for the fun of it I called it "Jim Corbett National Park".


This is Rampur village with a pen containing pigs, geese and hens, a bullock cart, a well and few huts.

This "piece of art" is called pebble beach - the logic being that pebble beach is surrounded by golf courses and that explains the grass:D:D. The sea is simulated by using blue times at the bottom of a plastic box and water and there is some frogs dressed for a day at the beach.


This is my bedroom set with a lady looking into the miniature dresser and a guy sleeping on the bed with a pillow and comforter which I made out of paper napkin and gift wrapping paper.


I am already thinking of ideas for my next one and excited about it. Cannot wait until then:) I also made truck loads of food the last two days for all the families that came home for the haldi-kumkum. The menu was curd rice, puliodarai, sundal and kesari. I think I missed taking pictures of all of these. But it was yummy and I am bored of it already:D. Anyways, thats until next Navarathri. Looking forward to all the Diwali goodies now.

Happy Navarathri

Wish you all a very Happy Navarathri! I am very excited about my third Navarathri golu and I have put in a lot of effort into doing things differently this year. :) I will post all the pictures of my golu after Navarathri.

Traditionally we are supposed to make one variety of sundal every day and I try and do a different one everyday but by far my most favourite is the Kabuli Chana sundal and the Kala Chana sundal. These two will be repeated atleast once during these nine days. Sundal is very healthy (if made the right way) dish high in protein. So I enjoy it immensely and even make it regularly on other ocassions.

I will be updating this blog with pictures of all the sundals I made over the span of 9 days.

Kabuli Chana/Konda Kadalai Sundal


Kala Chana / Karuppu Konda Kadalai Sundal


Moong Dal / Payatham Paruppu Sundal


Lobiya Sundal / Karamani Sundal



The rest of the days I ended up repeating some. My mom also made Soybean sundal but I forgot to take the pic. I soaked the soybean assuming it is yellow peas but when I looked at it the next day, it had grown oblong:D But this was a good one too.

General ingredients and directions for any type of sundal are -

Ingredients:

1. Pulses or beans - 2 cups soaked and cooked until a little soft but still retain a little bite
2. Grated coconut - 3 tbsps
3. Dried red chillies - 8
4. Curry Leaves - 10
5. Mustard seeds - 1 tsp
6. Urad dal - 2 tsps
7. Hing - 1/2 tsp
8. Gingelly oil or any vegetable oil - 1 tbsp
9. Salt
   

Directions:

1. Heat oil in a pan and add mustard seeds. Once they have popped add the urad dal and stir until golden brown.
2. Add the red chillies and curry leaves and sautee until you can smell the aroma.
3. Add the hing, salt and beans and coconut and mix well.
4. Place a lid and steam until done and enjoy hot!
   

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!

Spicy & Healthy Palak Pulao

I came up with this recipe based on several that I read online and also used part of my mom's recipe for cauliflower pulao. I was also inspired by Sindhu's methi pulao to try and make something different with palak. The trick is to add as much palak as you can and make people eat it without knowing that it is healthy:)

Ingredients:

1. Red Onion - 1 large chopped finely


2. Garlic - 4-5 pods


3. Ginger - 2 inch piece


4. Green chillies - 7/8


5. Palak - 2 packs of fresh of 1 pack frozen (thawed)


6. Potato - 1 cubed


7. Carrots - 2 big roughly chopped


8. Beans - 1 cup chopped
   


9. Peas - 1 cup


10. Olive oil - 2tsps


11. Cardomom whole - 5/6


12. Cloves - 5/6


13. Bay Leaf - 1


14. Jeera Dhania powder - 1 tsp
    


15. Red chilli powder - 1 tsp


16. Curd - 1/2 cup beaten'


17. Basmati rice - 2 cups


18. Water - 4 cups
    


19. Salt
    

Directions:

1. Heat olive oil and add the bay leaf, cardomom and cloves and let them turn a little brown


2. Add the onions and sautee until they turn brown


3. Make a paste out of the ginger, garlic, green chillies and salt


4. Add this paste to the onions and sautee until the raw smell goes away


5. Add the potatoes, carrot and beans and sautee until the edges brown


6. Add the peas and palak and let the palak wilt down


7. Add the rice and mix it up well with the veggies


8. Add the jeera dhania powder, red chilli powder and curd and mix it well with the veggies and rice


9. Add the water and let the whole thing cook until rice is soft. Or just dump it all in a rice cooker and let it cook. Enjoy hot with raita!
   

Cabbage Kootu

This is a very healthy version of cabbage kootu as I do not use any coconut and very little oil for the tempering. Its a yummy dish of its own to be had with hot steaming rice and a simple way of making the boring cabbage exciting. Again, I don't have a picture yet but will try to click one soon. The proportions here make a big potful.

Ingredients:

1. Cabbage - 1 small or 3/4th medium sized
2. Moong dal - 2 cups
3. Curry Leaves - 8
4. Mustard seeds - 1 tsp
5. Red chillies - 3
6. Oil - 1tbsp
7. Salt
   

For the masala:

1. Chana dal - 3 tbsp
2. Black pepper - 3 tbsp
3. Red chillies - 8
4. Urad Dal - 3 tbsp
5. Grated coconut - 1 tbsp

Directions:

1. Heat the oil and temper the mustard seeds
2. Add roughly chopped cabbage and saute for 10 mins
3. Add the moong dal and roast for 10 mins
4. Add enough water to soak the moong dal and cabbage, salt to taste and let it cook until soft.
5. Dry roast all the ingredients for the masala until the aroma comes out and grind in a mixer to a fine powder.
6. Once the cabbage and dal is cooked, turn off the heat and add enough masala to make it spicy and stir it in. Enjoy hot with rice:)
   

Peerkangai Thogayal

This is a really simply and yummy tamilian recipe for ridge gourd chutney. I do not have a picture at the moment but will update once I have it. It should be eaten with hot rice and ghee to really understand the full extent of its taste:).

Ingredients:

1. Ridge Gourd or Peerkangai(Tamil) or Beerakai9Telugu) or Dodka(Marathi) - 5, medium sized
2. Tamarind - 1.5 inch piece
3. Black pepper - 1 tbsp
4. Dried red chillies -10
5. Salt 1/2tsp
6. Urad dal - 3 tbsps
7. Hing - 1/2 tsp
8. Sesame seed oil or any vegetable oil - 1.5 tbsp
9. Curry Leaves - 8
10. Mustard seeds - 1tbsp
    

Directions:

1. In a pan heat 1/2 tbsp of oil and saute the black pepper, red chillies(7) and urad dal(only 2 tbsps) separately until well roasted and keep aside.
2. Peel the ridge gourd a little to remove some rough edges but not all the peel and chop into small pieces. The smaller you chop, the faster this will get done.
3. Saute the ridge gourd in the same pan until it is soft and cooked.
4. In a mixer grind together the roasted spices, ridge gourd (after cooling), salt, hing and tamarind until it is a smooth paste.
5. Heat the rest of the oil and temper mustard seeds, remaining red chillies and urad dal and curry leaves.
6. Garnish the chutney with the tempered mixture and enjoy!