Sandesh

Sandesh -

Bengal's super hit sweet, made with sweetened cottage cheese and flavored with cardamom and kesar.

Ingredients:

150 gm paneer
1/2 cup khoya - grated
4 green cardamom - crushed
Large pinch of kesar
6 Tbsp sugar / gur
6 almonds - shredded thin lengthwise

Method:

Blend the paneer, khoya and sugar/gur together till smooth. You can do this in a blender or use the back of a katori to mash them together.
Mix in the cardamom and set in a layer about 1/2" thick or mold into round shapes by rolling in between the palm.
Cut into squares or diamonds or keep it as round.
Top with kesar, shredded almonds and pistachio or as you wish.
Refrigerate till set and serve.

Ras Malai (Rosomalai)

Ras Malai (Rosomalai) -

Rasmalai or Roshomalai is a Bengali dessert consisting of soft paneer balls immersed in chilled creamy milk. Like Rasgullas, Rasmalai is also made with homemade cheese known as “paneer” or “chana”. Instead of being soaked in sugar syrup like Rasgullas, Rasmalai is soaked in sweet, flavored milk.

Ingredients for Rasmalai Patties:

4 cups milk
1/4 cup lemon juice
1 1/2 cups sugar
4 1/2 cups water
Pressure cooker

Ingredients for Milk mixture:

3 cups of milk
2 1/2 tablespoons of sugar (adjust to your taste)
1/8 teaspoon crush cardamom
1 tablespoon sliced almonds and pistachios to garnish

Method:

Paneer:
Mix lemon juice in half a cup of hot water and keep aside.
Boil the milk in a heavy bottomed over medium-high heat, stirring frequently making sure milk do not burn on the bottom of the pan.
As the milk comes to a boil, add the lemon juice slowly and stir the milk gently. The curd will start separating from the whey, turn off the heat.
Once the milk fat has separated from the whey, drain the whey using a strainer line with cheesecloth or muslin cloth.
Wrap the curd in a muslin cloth, rinse under cold water, and squeeze well. This process takes out the sourness from the lemon.
To take out the excess water squeeze the cloth, or press the wrapped paneer under a heavy pan for about one hour. Taking the right amount of water out of the paneer is the most important part of this recipe.
To check if enough water is out of the paneer, take a little piece of paneer on your palm and rub with your fingers. After rubbing the paneer for about 15-20 seconds, you should be able to make a firm but smooth ball.
If the paneer is too dry, add a few drops of water, using the water squeezed from the paneer.
Once the paneer is drained, place on a dry, clean surface and knead the paneer for 3-4 minutes until the paneer is almost rolls into smooth soft dough.
Knead the paneer by dragging the palm of your hand hard on the paneer. Keep scooping it back to together and knead more. Your palm will be little greasy.

Making the Rasmalai:
Divide the dough into 12 equal parts and roll them in smooth balls.
To make the balls apply some pressure at the first and then release when forming the balls, lightly press to make about 3/4″ patty shape.
Mix the sugar and water in a pressure cooker on medium high heat and bring to a boil.
Add the paneer balls and close the pressure cooker. After the pressure cooker starts steaming, turn the heat to medium and cook for about seven minutes.
Make sure the cooker is large enough to accommodate the finished rasgullas patties, as they will expand to about double in the volume while cooking in the syrup!
Close the heat and wait a few minutes before opening the pressure cooker. Pour cold water over the cooker before opening.
Take out the patties from the syrup and squeeze them lightly,and keep aside.
Boil the milk in a frying pan on medium heat until the milk reduce to about 2 cups.
Make sure to frequently stir the milk as the milk burns easily in bottom of the pan.
 Add the sugar and the Rasmalai patties in milk. Let it cook for few minutes.
Add the cardamom and mix in. Garnish with sliced almonds and pistachios.
Serve the Rasmalai chilled.

Rasgulla / Rosogolla

Rasgulla / Rosogolla -

The traditional Bengali sweet, loved by all. Soft and spongy balls made of fresh paneer and dipped in sugar syrup. You just cannot have only one!

Ingredients:

2 litres low fat milk - boiled and refrigerated overnight
1/4 cup lemon juice - mixed in 1/4 cup water
1 tsp refined flour (maida) or semolina
4 cups thin sugar syrup - flavored with cardamom or rosewater

Method:

Remove whatever cream that forms over the milk.
Bring to a boil, lower heat and add the lemon mixture gradually, till milk curdles.
Does not matter if you do not use up the whole solution.
Shut off the heat and leave mixture to rest for 5 minutes.
Drain off water and leave the paneer in a colander for at least 4 hours.
Mash paneer very smooth (no grains).
Add the flour/semolina and mash some more.
Bring 4-6 cups of water to a boil, and shape the paneer into balls (smooth ones, no cracks) in the mean time.
Transfer balls into the boiling water, cover with a tight fitting cover and let cook till puffed up (about 20 minutes).
Let cool, squeeze out of the water, transfer to syrup, chill and serve.

Phirni

Phirni -

Pista and elaichi flavored phirni great for a festive occasion. served in 'mitti ke kasore' or mud pots.

Ingredients:

250 ml milk
25 gm rice flour
50 gm pistachio
75 gm sugar
1 tsp cardamom powder

Method:

Boil the milk and sugar, add rice flour to it.
Cook on slow fire till it becomes thick runny batter, add cardamom powder and roasted pistachio into it.
Cook a bit till it becomes the smooth.

Fill in glasses or mud pots, cool for 1 hr.
Garnish with Pista and Almonds & serve cold.

Sooji Halwa – Sheera

Sooji Halwa – Sheera -

Sooji Halwa is a very popular sweet dish all over India and is made on religious occasions, as parsad (offering to God). After prayer Halwa is served to devotees as a blessing.

Ingredients:

1/2 cup sooji (rava, semolina flour)
1/4 cup ghee (clear butter)
1/3 cup sugar
1 1/2 cup water
Pinch of cardamom powder
1 tablespoon sliced almonds for garnish

Method:

Boil the water with sugar, and cardamom powder in a pan over low medium heat. Bring to a boil and Set aside.
Melt the butter in a frying pan on medium heat.
Add sooji and roast to golden brown color; stirring constantly this will take about 5 to 8 minutes. Sooji will be golden brown in color and will have a light sweet aroma.
Add the syrup slowly, as you add the syrup to sooji water will splatter.
Turn down the heat to medium low and let it cook for about 2-3 minutes.
Sooji will absorb the water, as the Halwa cools so keep Halwa a little more softer then you want.
Garnish with almonds.

Serving suggestion:

Serve hot for best taste. If you like, garnish with shaved pistachio, almonds or shredded coconut.
For breakfast serve with aloo poori.

Variations:

Instead of water add 1 cup of milk and 1/2 cup of water and keep Halwa a little thicker. Pour the Halwa on a greased plate, keep it about 1/2 inch thick. Garnish with shaved almonds or pistachio or shredded coconut, and let it cool for about a half an hour. Cut the Halwa in square or diamond shapes like burfee.

Moong Dal Halwa

Moong Dal Halwa -

Moong Dal Halwa is a delicacy of the state of Rajasthan. It is a rich, creamy and pudding-like dessert. Made with split yellow moong dal, this is a popular and delicious dessert for the winter months.

Ingredients:

1/2 cup split yellow Moong dal, washed
1/2 cup unsalted butter or ghee
1/2 heaping cup sugar (use ½ cup + 2 tbsp more)
1/8 teaspoon cardamom powder
Pinch of saffron
2 cups of water
1 tablespoon of sliced almonds for garnish

Method:

Wash dal thoroughly and soak in 3 cups of water for at least 4 hours.
Drain the water and blend dal into a thick paste, adding just enough water as needed to blend.
Boil water and sugar in a pan over medium heat, for 3-4 minutes. Remove from heat. Add cardamom powder and saffron; set aside.
In a non-stick or heavy bottom frying pan add moong dal paste and melted butter.  Mix well.
Turn on the stove to medium heat and fully cook dal paste.  Use spatula to gently press the paste, then fold the paste over and press again.   Repeat this pressing and folding of the dal paste several times until the texture becomes grainy and light brown in color.  This will take approximately 15 minutes, and will have a sweet, mild aroma when it is cooked.
Lower the heat to medium-low. Add syrup to the dal, little at a time. The syrup will splatter as you are adding. Cover and cook for an additional 2-3 minutes.
Remove cover, stir and cook for another minute. Turn off the heat.
Garnish with almonds. The halwa will thicken over time.
Halwa tastes best if it is served warm.

Gajar ka Halwa

Gajar ka Halwa -

Gajar ka Halwa is a dry sweet dish which is famous and common in the Punjabi Kitchens.

Ingredients:

1 1/2 kg carrots
10 green cardamom, whole
2 cinnamon sticks
500 g sugar
250 g desi ghee
400 g condensed milk (option: mawa / khoya)
4 pieces gold vark
50 g almonds
50 g pistachios

Method:

Grate the carrot and put it in a pot on heat, stir fry continuously till all the water is evaporated.
Then put some green cardamom, cinnamon and sugar and cook for a while. Then add desi ghee and cook 5-7 minutes further.
At last, finish with condensed milk (or mawa/khoya).
Place gold vark on top for decoration.
Present on a plate and garnish with pistachios and almonds.

Nolen Gurer Payesh (Rice pudding with date jaggery/molasses)

Nolen Gurer Payesh (Rice pudding with date jaggery/molasses) -

Nolen gurer payesh or rice pudding with date jaggery / molasses is the most favored desserts in Bengali homes for any occasions.

Ingredients:

Milk: 200 ml
Rice (gobindo bhog) or any fragrant rice: 6 tsp
Date jaggery / molasses (crushed) : 1/2 cup
Bay leaf: 1 or 2
Cardamom pods: 2-3

Method:

Soak the rice (gobindo bhog or dubraj or any fragrant small to medium grain rice in water for 30 minutes. Drain and let it dry for few more minutes.
Take 200 ml of milk in a vessel and bring it to the first boil. Add the bay leaf and the cardamom pods.
Now slowly add the soaked rice and stir continuously. Cook it on a low flame till the rice become soft (till the rice cooked up to 60 – 70 %).
Take off from the heat and add the date jaggery,  mix it well with the milk. Now on a very low heat keep on stirring till the jaggery melts completely and is incorporated well.
Serve hot or cold as dessert or with puris.

Notes:

This recipe serves one and measurement is very important (specially the ratio of milk to rice).
Stirring continuously means do not leave it for single minute otherwise rice and milk will be separated.
Rice should not be overcooked (rice should be cooked up to 80%).
If you melt the jaggery on a high flame, milk will get curdled.

Payasam

Payasam -

The South Indian version of kheer is known as payasam. In Bengal and North-East also it is known as Payas/Payesh. Deliciously creamy, rice and milk pudding with cashews/almonds and raisins.

Ingredients:

50 gm rice
1 liter milk
5 gm cardamom powder
100 gm sugar
50 ml ghee
50 gm cashew nuts/almonds
25 gm raisins

Method:

Wash and soak the rice for 1/2 an hour.
Cook the rice in milk until soft.
Add cardamom powder, sugar and stir until the sugar is dissolved.
Heat ghee in a pan and add the cashew nuts/almonds.
When the cashew nuts/almonds are slightly golden, add the raisins and saute for 1 minute.
Pour on the rice mixture and serve warm.

Note: You can add saffron also just to enhance the flavor and color.

Badam Kheer or Badam Milk

Badam Kheer or Badam Milk -

Badam Milk or Badam Keer is a terrific dessert which takes away your breath when served chilled.

Ingredients:

12 almonds
1 liter of milk (use full cream milk for best results)
1 pinch of saffron (optional)
1/2 tsp of Everest milk masala or 1/4 tsp powdered cardamom powder
1/2 cup of sugar (adjust to taste)

Method:

1. Soak the almonds in warm water for 1-2 hours. Remove skin by rubbing between your fingertips.
Also soak the saffron in 2 tbsp cold milk (if using).
2. Grind the almonds with 1/2 cup milk to a smooth paste.
The paste should be fine and smooth when you rub between your fingertips.
3. Cook this badam paste in a sauce pan on low heat until it starts to bubble. Let it simmer for 3-4 mins more. Then, add the remaining milk and let it come to boil. Continue to simmer.
4. When the raw smell leaves the kheer (about 8-10 mins), add the sugar. The amount of sugar really depends on personal taste but I always prefer badam kheer a bit on the sweeter side.
5. Simmer for another 5 mins and then add the milk masala (or powdered cardamom) and soaked saffron. At this point, if you feel the badam milk is too thick, you can add more milk. Go with your preference.
6. Stir through once and as it begins to boil again, remove from fire.

Badam Kheer can be served warm or chilled but we prefer it chilled.

The milk masala has some pistachio bits which gives the badam milk a nice color (it also has saffron but the flavor is not as deep as I'd like). You can add some slivered almonds or pistachios for texture if you don't have milk masala in hand.

Vermicelli Kheer

Vermicelli Kheer -

As earlier said in my Rice Kheer recipe that Kheer can be prepared in different ways. In this one vermicelli has been used that replaced the rice from the Rice Kheer recipe.

Ingredients:

Vermicelli 1 cup
Pure ghee 2 tablespoons
Cashew-nuts 10 - 12
Green cardamom powder 1/4 teaspoon
Sugar 1/4 cup
Milk 4 cups
Saffron (kesar) a few strands
Nutmeg powder 1/4 teaspoon

Method:

Heat the ghee and roast vermicelli, add cashew-nuts and fry till a pleasant aroma is released. Dissolve saffron in some warm milk. Boil the remaining milk and simmer till it is half the original quantity, stirring all the time. Add to the roasted vermicelli and simmer for further 5 minutes. Add sugar and continue cooking, stirring well. Add saffron dissolved in milk and sprinkle cardamom powder and nutmeg powder. Stir well and serve the way you want - hot, warm or chilled.

Rice Kheer

Rice Kheer -

This is an Indian dessert which can be prepared in different versions. This version is the one that I use to prepare at home and trust me, it's delicious.

Ingredients:

1/4th cup long grain rice (washed and drained)
4-5 cups milk
2-3 cardamom seeds (crushed)
2 tbsp almonds (blanched silvered)
A pinch of saffron threads, soaked in a little hot milk
1 tbsp skinned pistachio nuts (chopped)
1 tbsp raisins (optional)
2-3 tbsp sugar or as desired

Method:

Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up.
Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
Add the sugar and stir until completely dissolved.
Remove the rice kheer from heat and serve either warm or chilled.

Spicy Green Peas

Spicy Green Peas -

Spicy Peas, touch of spices added to sweetness from peas and sourness from lemon makes this a great snack or a side dish. This is an easy recipe to make. Bright green color gives a nice touch to any meal.

Ingredients:

3 cups green peas frozen (baby peas are preferred)
1-1/2 tablespoon oil
3/4 teaspoon cumin seeds (jeera)
2 teaspoons ginger chopped
1-1/2 teaspoons green chili chopped
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons cilantro chopped (hara dhania)
2 teaspoons lemon juice

Method:

Thaw the peas and pat dry.
Heat the oil in a saucepan over medium-high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
Add cumin seeds as they crack add green chili and ginger, stir for few second add green peas and salt.
Cook for about 4-5 minutes string occasionally, till peas are tender. Add black pepper and cilantro mix it well.
Turn off the heat and squeeze the lemon juice over and stir.
Spicy green peas are ready to serve!

Serving suggestions:

Serve Spicy green peas hot or at room temperature.
Serve this as a side dish with any dal or gravy base dish.
This really goes well as a snack by itself or with any kind of plain crackers, Mathri, Saltine crackers or Papdi.
Spicy Peas can be rolled in any flat bread for travelling or picnic. Spicy peas keep well at room temperature for 1-2 days.
Enjoy!

Spicy Cashews

Spicy Cashews -

Spicy cashews are great as a holiday party snack or simply to munch on anytime. Spicy cashews can be quite addicting – they are that good. This simple and delicious recipe will make a great holiday gift too!

Ingredients:

2 cups raw cashew nuts
2 tablespoons oil
1 teaspoon salt
1/4 teaspoon black salt
1/8 teaspoon black pepper
1/4 teaspoon red pepper
1 teaspoon roasted ground cumin seeds powder
1/2 teaspoon mango powder

Method:

In a large skillet, roast the cashew nuts in oil over low to medium heat, stirring continuously, until golden brown (seven to eight minutes).
Transfer the cashews to a bowl and let them cool until they are warm (not room temperature, or the spices will not coat cashews).
Mix all the spices in a small bowl. Sprinkle over the warm cashews and toss to coat them evenly.
Store  the cashews in an airtight container once they cool to room temperature.
Enjoy!
Note: These cashews can be stored up to a month.

Spicy Indian Chips

Spicy Indian Chips -

If you like chips, and you like spicy food, these chips are for you. This is a quick and easy recipe. Here flour tortillas has been used and has been flavored with Indian spice mix. They are hard to resist you will say just one more.

Ingredients:

4 flour tortillas uncooked. Here 8” diameter tortillas has been used
Oil to fry

Spice Mix:

1 teaspoon dry mint leaves available at Indian grocery store
1 teaspoon roasted cumin seed powder
1/4 teaspoon garam masala available Indian grocery store
1/2 teaspoon black salt available in Indian grocery store
1/2 teaspoon salt
1/2 teaspoon red chili powder
1/2 teaspoon mango powder (amchoor) available Indian grocery store
Generous pinch of citric acid (nimbu ka sat)

Method:

Spice mix, in a bowl mix all the spices really well. Set aside.
Prick the tortillas from both sides, this will limit chips from puffing and make them crisp.
Cut each tortilla in 8 triangles, like slicing pizza.
Heat the oil in a frying pan over medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put a small piece of tortilla in the oil. The tortilla should sizzle and come up slowly.
Fry them in small batches until both sides are a light golden-brown, this should take about 3 minutes.
Take them out in a plate and sprinkle the spice mix on both sides right away, before they are dry. This will keep the spices on the chips. Repeat the process until all the chips are done.
After the chips cool to room temperature they can be stored in airtight container for 1 month.
Enjoy!

Suggestions:

For Fried Tortillas If you don’t find uncooked tortillas use thin tortillas.
Fried tortillas store well in air tight container for a month.
Fried tortillas can be served in many different ways; a quick and easy way is to make Papdi Chaat. Serve them with Chole Chaat or Matra Chaat and I am sure you can find many other ways to serve them.
For Spice mix Make spice mix in a big batch and use it like Chaat Masala over the sliced fruits, salad, with yogurt. I am sure you can find many other ways to use this spice mix.

Bengali Chicken Keema Chop (Chicken keema Pakoda)

Bengali Chicken Keema Chop (Chicken keema Pakoda) -

Chicken Keema Chop or Chicken Keema Pakoda or Chiken keema cutlet is a mouth watering snacks item which you just can't resist yourself from having.

Method:

Start off with 1 lb of Chicken Keema
Heat 2tbsp oil in a fry pan.
Add 1 medium sized onion finely chopped and fry till it is soft and pink with browned edges.

To above, add -
1 tsp ginger paste, 1 tsp garlic paste,
1/2 tsp Cumin powder, 1/2 tsp Coriander powder, 1/2 tsp Red chili powder(more to taste)
and saute for a minute

Add the chicken keema. Add salt to taste. Mix well and cook the keema with the spices until keema is no longer pink and is cooked. Sprinkle 1/4tsp of Garam masala. At this point taste and adjust for seasoning.
Once the keema is done, cool. Then add it to a blender and give a whirr to make a crumbly kind of mix. Do NOT blend to a fine paste.
Meanwhile boil 2 large potatoes.Once cooled, peel and mash with salt to taste.

Next with your hands mix all of the the following -
mashed potatoes, the prepared keema, a clove of garlic minced, 2-3 green chili finely chopped, little beet noon or rock salt, a pinch of sugar
Scoop out small portions of the above mix and fashion them into thick disc shapes or oblong shapes.

Here comes Deep Frying:

Now prepare for frying and set up the following
Egg Wash i.e., two eggs beaten with a tbsp of water --> A flat platter with Seasoned Bread Crumbs --> Hot Oil for deep frying
Note: I season the bread crumbs with garlic-pepper powder
Dip the chop/croquette in egg wash --> roll in bread crumbs --> fry till golden brown on both sides.
Note: I have noticed that after the chop/croquettes have been rolled in brad crumbs if you let them rest in the refrigerator for half hour, the coating is better.
Sprinkle the croquettes/chop with some chat masala or beet noon and serve with chopped onion, mustard and Ketchup

Mirchi Bajji

Mirchi Bajji -

Mirchi Vada, or Mirchi Bhaji, is a popular Rajasthani snack. This dish of green chilies filled with spicy potatoes, dipped in batter and fried, makes a mouthwatering snack for people who love hot, spicy food.

Ingredients:

8 green chillies (big ones which are less or almost not hot at all)

For Filling:

1 cup potatoes boiled peeled and mashed
1/2 teaspoon salt
1/4 teaspoon cumin seeds (jeera)
1 teaspoon coriander powder (dhania)
1/4 teaspoon mango powder (amchoor)
1 tablespoon chopped cilantro (hara dhania)
1/4 teaspoon chilli powder (lal mirch), (optional)

For Batter:

1/2 cup Besan (gram flour), (available in Indian grocery stores)
1/4 teaspoon salt
1/4 teaspoon cumin seeds (jeera)
1/8 tablespoon baking powder
1 tablespoon cilantro chopped (hara dhania)
Approx. ¼ cup water
Also need oil to deep fry

Method:

Vertically slit the chili and remove the seeds,.but not the stems. Set aside.
Mix all the filling ingredients together and set aside.
To make the vada batter, mix all the dry ingredients together: Besan, cumin seeds, baking powder and salt. Add the water slowly to make thick smooth batter, the consistency of pancake batter.
 Add cilantro and mix it well.
Stuff the chilies with potato mix.
Heat one inch of oil in a frying pan over medium heat. To test, put one drop of batter in the oil. The batter should form a small ball on the surface of the pan, but not change color right away.
Dip the filled chilies in the batter one at a time, making sure each is covered with batter all around. Drop slowly into the frying pan.
Fry the mirchi vada until all sides are golden brown, four to five minutes, turning occasionally. Take them out and place them on a paper towel.
Vadas are best served hot. Serve them  Tamarind Chutney.

Suggestion:

You can prepare the Mirchi Vadas in advance, and heat them in a 300°F oven before serving.
The left over makes great sandwiches.

Namak Paare (Nimki)

Namak Paare (Nimki) -

Namak paare is pastry like crunchy snack lightly seasoned with carom seed. This is great snack with cup of tea. I like them with spiced mango or lemon pickle.

Ingredients:

1/2 cup All purpose flour (plain flour or maida)
1/2 cup whole wheat flour
2 tablespoons Sooji fine (semolina flour)
3/4 teaspoon Salt
1/4teaspoon Carom seeds (ajwain)
2 tablespoon oil
About 1/3 cup water as needed
Oil to fry

Method:

Mix flour, sooji, salt, carom seeds, and oil, and mix it with fingertips to get consistency of breadcrumb.
Add water as needed to make firm but smooth dough. Cover with damp cloth and set aside at least for ten minutes.
Knead the dough for another minute and divide in two equal parts.
Take each part of the dough and make a flat ball shape. Roll them into 9-inch circles and thickness of salted crackers.
Prick them with a fork all over the rolled dough, so the paras do not puff when frying.
Cut each of the rolled dough into about half inch wide and 2 inch long pieces. Note: you can cut them in your desire shape.
Heat the oil in a frying pan on medium heat.
The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
Make sure to place just enough namak paras so you can turn them over easily when frying. Fry the namak paras until both sides are light golden-brown.
After namak paras come to room temperature they should become crisp.

Tips:

Namak paras can be stored for one month in airtight containers.
If the Namak paras are cooked on high heat, they will be soft.

Sabudana Khichdi

Sabudana Khichdi -

Sabudana also known as Tapioca makes a great Khichdi. This recipe is mildly spiced and peanuts give it a light crunch. Tapioca khichdi is great for breakfast or as a snack and it tastes delicious.

This is a great gluten free dish.

Ingredients:

1 1/2 cups tapioca (sabudana)
1/2  cup broken raw peanuts (mungfali)
1/2  cup green peas (hari matar)
2 green chilies sliced long ways
3 tablespoons oil
1/2  teaspoon cumin seeds (jeera)
1/2  teaspoon mustard seeds (rai)
1/4  teaspoon turmeric (haldi)
1 teaspoon salt adjust to taste
1 tablespoon lemon juice
About 2 tablespoons finely chopped cilantro (hara dhania)

Method:

Gently wash then soak tapioca (sabudana) in about 1/2 cup of water for 6 to 8 hours.
Roast the peanuts on medium heat, until they are lightly brown. Keep aside.
Heat the oil in a frying pan on medium heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away then oil is ready.
Add cumin seeds and mustard seeds after seeds crack add green chilies and stir for a few seconds.
Next add the green peas and stir fry until peas are tender.
Add the soaked tapioca (sabudana) and stir fry for 3 to 4 minutes ,
Add turmeric, and salt and stir fry on medium heat continuously until tapioca (sabudana) becomes translucence, looks like pearls. Stir gently and making sure tapioca doesn't get sticky and stuck to each other. This should take about 6 to 7 minutes.
Add peanuts, lemon juice and cilantro (hara dhania), stir gently.
Serve hot and ENJOY!

Tips:

To save time soak the tapioca in warm water for about 2 to 3 hours water should not be hot.
If you don’t stir continuously tapioca will stick to each other.

Upma Sooji

Upma Sooji -

Upma Sooji is a great dish for breakfast or brunch.

Ingredients:

1/2 cup sooji (rawa, semolina flour)
2 tablespoons oil
1/2 teaspoon black mustard seed (rai)
1/2 teaspoon cumin seed (jeera)
20 peanuts
1 chopped green pepper
1/2 teaspoon salt to your taste
1/4 cup green peas
1/5 cup of chopped carrot cubes
1 1/4 cup water
1/2 teaspoon fresh lemon juice
2 tablespoons chopped cilantro (hara dhania)

Method:

Boil the green peas in 1 1/4 cup of water.
As water comes to boil turn heat to low and continue cooking until peas are tender.
Turn off the heat and set aside.
Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add black mustard seed and cumin seed.
Add mustard seed and cumin seeds as seeds crack, add peanuts and stir for one minute.
Add sooji and stir-fry about 3 minutes on medium heat till sooji turns gold brown.
Add green peas and carrot with water a little at a time, otherwise water will splatter.
Add lemon juice and cover for 2 minutes.
Sooji will absorb some of the water leaving the upma moist.
Now add the cilantro and stir. Serve while hot.

Poha (Flattened Rice)

Poha (Flattened Rice) -

This dish is a favorite for breakfast or as a light snack in different parts of India. It is a quick and easy recipe to make and very delicious.

Ingredients:

2 cups “thick” poha (you can find in Indian grocery store)
1 cup frozen green peas
2 tablespoon oil
1 teaspoon mustard seeds
3 cardamom
1/2 teaspoon turmeric
¼ teaspoon red chili powder
1 green chili, finely chopped and adjusted to taste
1 teaspoon ginger, finely chopped
1 teaspoon salt
1 teaspoon sugar
1 teaspoon lemon juice
¼ teaspoon garam masala
Approximately 2 tablespoon cilantro, finely chopped
Lemon slices to garnish
1/4 cup chopped tomato to garnish

Method:

Gently wash poha in a colander and let it sit/drain for approx. 10 minutes.
Sprinkle turmeric, chili powder and salt and toss with a fork.
Wash and drain green peas and set aside.
Heat oil in a frying pan over medium high heat. When oil is moderately hot add mustard seeds and wait till seeds crack.
Add cardamom, ginger and green chili and stir for a few seconds. Then add green peas and cook until they are tender.
Add poha and stir-fry for 3 to 4 minutes, mixing gently. (If the poha looks too dry, add a few tablespoons of water and continue cooking).
Remove from heat and add lemon juice, sugar and cilantro. Mix and cover for few minutes.
Serve hot with a side of Hari Cilantro Chutney.

Tips:

Poha comes in different thickness sizes, but you must use the “thick” poha for this recipe, or else it will become too mushy.
Varying brands of Poha may absorb water differently. Therefore use your judgment while cooking, to add a few tablespoons of water, if it feels too dry.
I am using frozen baby green peas, but you can use fresh or frozen of any style green peas. Just make sure that they are fully cooked before you add the poha

Rava Idli

Rava Idli -

Rava Idli is a popular South Indian dish.  The traditional way of making idlis would take two days. This recipe is much quicker and easier, and tastes just as delicious!  Rava Idlis can be enjoyed as a snack or as a light meal

Ingredients:

For the batter:

1 cup coarse semolina (moti sooji)(available in Indian grocery stores)
1 teaspoon salt adjust to taste
1 green chili finely chopped
1 teaspoon ginger finely grated
1 tablespoon cilantro chopped  (hara dhania)
1/4 cup finely cabbage chopped  (pata ghobi)
1/2 cup yogurt (curd, dahi)
1 cup water as needed
1 teaspoon ENO (fruit salt) (available in Indian grocery stores)

For the seasoning:

1 tablespoon oil
1/4 teaspoon mustard seed (rai)
1/4 teaspoon cumin seeds (jeera)
2 green chilies sliced lengthwise and cut in half.

Utensils for Steaming Idlis:

Idli stand – this has three to four plates stacked over each other.  For this recipe I am using the rack that makes 16 Idlis.
Covered pot, large enough to hold the idli stand.
Alternatively, an egg poacher can work just as well, if you do not have an Idli stand

Method:

Mix semolina, salt, green chili, ginger, cilantro, cabbage, yogurt, and water (as needed) to make a pancake-like batter. Set aside for at least 30 minutes.
The batter thickens as the semolina absorbs the water.  At this point, add a little more water if it is too thick.
Add approximately ¾ cup of water to the pot. Check to make sure that the water does not touch the bottom plate of the idli stand. Bring to boil
Lightly grease Idli plates with oil.
Add Eno Fruit Salt to the batter and mix well.  The mixture will begin foaming.  Immediately begin pouring into the Idli trays. Place the stand into the steaming pot.
Cover the pot and steam the idlis ten to twelve minutes on medium heat. Insert a toothpick in the center of one idli. If the toothpick comes out clean, remove the stand from the pot. Do not overcook the idlis, as they will lose their softness and dry out as they cool.
Cool for just a few minutes before removing each individual idli.  They should come out easily and not stick to the mould.  The idlis should be spongy and soft.

For The Seasoning:

Heat oil in a saucepan. Add mustard and cumin seeds. When the seeds begin to crack, add the chilies.  Stir for a few seconds and remove from the heat.
Pour the seasoning over the Idlis on the serving plate.

Tips:

You can replace the cabbage with shredded zucchini or carrots.
This recipe will make slightly more than 16 idlis. If you choose, you can make it in two batches.  The batter can be prepared all at once; however, you must add the Eno just prior to pouring into the idli stand.

Serving Suggestions:

Serve seasoned Idlis with coconut or cilantro chutney.
Serve Idlis with samber (south Indian vegetable soup). Idlis do not have to be seasoned for that.
Stir-fry Idlis in the seasoning oil mixture over medium heat for a few minutes. They will turn slightly brown.
Enjoy this simple and delicious recipe.

Medu Vada

Medu Vada -

Medu Vadas are a traditional South Indian dish which can be served as a main course, side dish, or snack. This crispy deliciousness is made with spiced urad dal batter and fried in donut shape dumplings. They are crispy on the outside and soft on the inside. They are served with Sambar and Coconut Chutney.

Ingredients:

1 cup split washed urad dal (available in Indian stores)
1/8 teaspoon asafetida (hing)
2 teaspoon whole coriander seeds (sabut dhania)
1 tablespoon green chili chopped
2 tablespoons cilantro chopped (hara dhania)
1 teaspoon salt
Oil to fry

Method:

Wash and soak dal in about 3 cups of water for about 4-6 hours.
Drain the water and grind dal to smooth paste using very little water just enough to grind, food processor works good for this. Blend for another 2 minutes to whip dal to make fluffy. Take dal batter out in a wide bowl.
Add all the ingredients to the dal batter, cilantro, green chili, coriander, asafetida and salt, beat the batter for 2-3 minutes this will make the batter light and fluffy. To make sure batter is ready put one drop of batter in a bowl of water, batter should float.
Keeping the right consistency of batter is very important; add water as needed batter should not be soft but not runny. When you put the batter on your palm batter should hold its shape. Make the Vadas batter when you are ready to fry them, as the batter sit will get soft if you are not ready to fry keep batter refrigerated.
Heat the oil in a frying pan over medium high heat.
The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot Vadas will not cook through and will not be crispy.
Wet the palms and take golf size batter and place over your palm, flatten to round shape and make hole in the center looking like donuts now with other hand wet fingers slowly slide Vada into the hot oil.
Fry the Vadas from both sides to golden brown. Take them out over paper towel to drain access oil.
Traditionally Medu Vada served with Coconut Chutney, and sambar (aromatic lentil soup with vegetables).

Notes:

If Medu Vada Batter is too thick: The Vada will shape nicely but they will be hard inside after frying.
If batter is too soft: it will not be able to hold the shape and will absorb too much oil.
It’s the consistency of the batter that determines how soft and shapely the Vadas turn out.

Rava Dhokla

Rava Dhokla -

Rava Dhokla recipe, a classic among Gujarati recipes, is made with semolina, curd and tempered with spices.One of the easy to make snacks which is healthy. The authentic version of Dhokla uses rice and bengal gram or urad dal which are soaked overnight, ground to a batter, spiced up with ginger and green chilis, fermented, steamed and tempered with spices. A labor intensive, long drawn process that requires patience. Home cooks have their own versions or variations of the revered Gujarati snack recipe based on the region its prepared.

Ingredients:

Semolina - 1 cup, sooji
Curd - 1 1/2 cups, yogurt (preferably sour)
Buttermilk - 1/2 cup
Salt to taste
Green chilies - 2
Ginger - 1/2" piece
Besan - 1 tbsp, chickpea powder
Sugar - 1/2 tsp
Lemon juice - 1/2 tbsp
Oil - 1 tbsp
Eno Salt - 1 tsp
Red chili powder - 1/2 tsp
Fresh coriander leaves - for garnish
Grated coconut - for garnish (optional)
For tempering/tadka:
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Sesame seeds - 1 heaped tbsp
Curry leaves - 1 sprig
Oil - 1/2 tbsp

Method:

In a bowl, mix semolina and curd. Mix well such that there are no lumps. Place lid and keep aside for at least 2 hours. Its a good idea to soak overnight in the refrigerator.
Make a coarse paste of green chilies and ginger.
At the time of preparing dhokla, add besan, lemon juice, green chilies-ginger paste, oil, sugar and salt to the soaked sooji yogurt batter mixture and mix well. The consistency should be like a thick dosa batter. Add buttermilk as required to reach the dosa batter consistency.
Grease a stainless steel vessel or an aluminum round cake pan that will easily fit into your pressure cooker or steaming vessel.
If using a pressure cooker, add water to it and place it on low flame with out lid. If using a steamer, add water and allow to steam.
To the sooji curd batter, add eno salt and mix well using your hand. You will find that the batter becomes frothy. Immediately, pour the batter into the greased vessel, sprinkle red chili powder and place lid.
Place this vessel in the pressure cooker or steamer and steam it on high without weight for 16-18 mins. Turn off flame and allow to cool for 10 mins.
When the dhokla is cooling prepare the tempering. Heat oil in a small pan, add mustard seeds and allow to splutter. Next add cumin seeds, sesame seeds, curry leaves and saute for a few secs. Turn off flame and keep aside.
Remove dhokla vessel from the pressure cooker and use a knife to run along the edge of the dhokla to loosen it. Overturn the vessel on to a plate carefully and again turn it back to its original position with red chili powder on top. Pour the tempering on top of dhokla, sprinkle fresh coriander leaves and grated coconut. Cut into pieces and serve warm with green chutney made with coriander leaves, mint leaves, sugar, ginger and green chillies.

Tips:

Alternately, you need not overturn the dhokla on to a plate. Pour the tempering all over the dhokla, cut into pieces and serve with green chutney.
To prepare dhania chutney or green chutney - Blend 1 cup packed chopped fresh coriander leaves, 1/2 cup mint leaves, 2 green chilis, 1/2" ginger piece, 1 tbsp lemon juice, 1/2 tsp sugar, salt to taste. You can add a clove of garlic if you like the flavor of garlic in your chutney.
Sometimes the steaming process takes longer than 18 mins. Do steam for additional 10 mins if necessary.

Dahi Vada

Dahi Vada -

Dahi Vadas are lentil dumplings dipped in yogurt and topped with spicy savory tamarind chutney. These are great as a side dish for a formal dinner, appetizer or served as a chaat.

Ingredients:

For Vadas:

3/4 cup washed Moong dal (available in Indian grocery Stores)
1/4 cup washed Urad dal (available in Indian grocery stores)
Oil to fry

For Garnish:

1 1/2 cup yogurt
1 teaspoon salt
1/2 teaspoon red chilly powder
1/2 teaspoon roasted cumin seed powder (bhuna jeera)
3 tablespoons tamarind chutney

Method:

To make the Vadas:

Mix both dals and wash several times until the water appears clear.
Soak dal in 4 cups of water for at least six hours.
Drain the water.  In a blender, blend the dal to very creamy texture. Use only as little water as needed to blend. Using too much water for blending will not give the desired creamy textureand.
Whip the dal batter, stirring with a spoon in a circular motion two to three minutes, until batter is light and fluffy. Add a few spoonfuls of water as needed.
Cover the bottom of a flat frying pan with ½-inch of oil and heat over medium high heat. Test the oil by dropping a little batter into it. When the oil sizzles, it is ready.
Place one tablespoon of batter into the oil. The oil should not be deep enough to cover the batter; the vadas will be softer if they are shallow-fried. The vadas will begin to expand slowly, without changing
color.
Fry the vadas in small batches, until golden all around.
After you have made all of the vadas, place them in lukewarm water and soak for about 20 minutes.
Squeeze the vadas gently to remove the water, being careful not to break the vadas. Set aside.

To make Yogurt topping and Garnish:

Mix two cups of yogurt until smooth. Add a little milk as needed to make the consistency similar to pancake batter or lassi. Add about one teaspoon salt, to taste.
Soak vadas in the yogurt batter for at least half an hour, giving the vadas time to absorb the yogurt.
Slowly pick up each vada and transfer to a serving dish. Pour a few more spoons yogurt over the Vadas.
Just before serving, sprinkle some salt as needed, ground roasted cumin seeds, red chile powder, and finish off with a drizzle of tamarind chutney.

Variations:

Change the proportion of dals, or use only urad dal.
As an alternative, you can add chopped green chilies and crushed coriander seeds to the dal batter just before frying.
Instead of serving with tamarind chutney, you can sprinkle chopped cilantro over the dahi vadas.
You can also make the vadas very small and serve as a Raita dish.
If you are vegan, you can soak the vadas in tamarind chutney instead of yogurt and sprinkle some chopped cilantro or chopped mint leaves.

Suggestions:

You can make the dahi vadas in advance and freeze them before soaking in water. When ready to use, soak as many as needed in hot water for about half an hour, then change the water to room temperature and
soak for another ten minutes. Now proceed according to the recipe.

Aloo Kabli (Bengali style Potato Salad)

Aloo Kabli (Bengali style Potato Salad) -

Aloo Kabli is the easiest thing that you can make in your lifetime.

Method:

Boil 2 medium potatoes in their jacket.Peel and then cube. Soak chickpeas overnight and cook them till soft. OR buy a can of chickpeas, drain, rinse well and use.
Chop half of a large onion in small pieces. Chop about 6 small green chili in thin rounds.
Dry roast 1/2 tbsp Cumin seeds till they roast to a nice smell. Dry roast or char by holding directly on fire two Dry red Chili. Okay, only one for the faint hearted. Dry grind the cumin seeds and red chili together to make a fine powder called Bhaja Masala.
In a bowl add 2 tbsp of Tamarind Chutney, 2 tbsp water, 1 tsp of Bhaja Masala, a little salt to taste and 2 of the finely chopped green chili. Mix well.

Note: Here, Deep Brand Tamarind Chutney has been used, you can also make your own.

In another bowl assemble the potatoes and a cup of boiled chickpeas.Sprinkle rest of the bhaja masla, some pink salt according to taste, the chopped green chili and the chopped onion. Squeeze a little of lime juice, maybe a teaspoonful. Toss together and let it sit for 5 minutes.

Now dole out a serving in a bowl. Drizzle the tamarind water you made. Garnish with some more chili and onion. Sprinkle with some hot sev if you wish. Eat immediately.

Batata Vada & Vada Pav

Batata Vada & Vada Pav -

Mumbai’s popular fast food snack, Batata Vada, is a deep fried indulgence. Spiced mashed potatoes are dipped in chickpea batter, deep fried to a golden shade and served with mint-coriander chutney or garlic chutney. When Batata Vada is sandwiched between green chutney smeared pav, it becomes a Vada Pav, another of Mumbai’s famous street food snack.

There are quite a few variations to prepare the potato stuffing. I like to season with spices, saute onions and ginger garlic paste before combining with mashed potatoes.

Ingredients:

2 large potatoes, lightly mashed
1/4 tsp cumin seeds
1/2 tsp mustard seeds
few curry leaves
1 onion, finely chopped
2 green chillis, finely chopped
1/2 tsp ginger garlic paste
1/4 tsp turmeric pwd
1 tbsp lemon juice
fresh coriander leaves for garnish
salt to taste
1/2 tbsp oil

For batter:
1 cup besan/chickpea flour/senaga pindi
2 tbsps rice flour
salt to taste
1/2 tsp red chilli powder
pinch of cooking soda
water as required

Method:

Batata Vada:
Heat oil in a vessel, add the mustard seed and allow them to splutter. Add the cumin seeds and let them brown lightly. Add green chillis, curry leaves and ginger-garlic paste and saute for a mt. Immediately add the onions and saute for 3 mins.
Add the salt, turmeric powder and combine. Add the mashed potatoes and combine and cook for a mt. Add coriander leaves and lemon juice and turn off heat. Cool and make small balls and keep aside.
Place a heavy bottomed vessel on the stove, add enough oil for deep-frying and allow it to heat on low flame. While the oil is heating prepare the batter.
In a bowl, add the ingredients required for making the batter. Slowly add water and make a slightly thick, flowing batter. Dip the potato ball in the batter and coat it well and place in the hot oil. Cook on medium high flame till golden brown. Remove onto absorbent paper.
Serve hot with chutney or tomato sauce and a cup of masala chai OR proceed to prepare Vada Pav.

How to assemble Vada Pav:
Cut pav bread horizontally in the center. Spread a tsp of green chutney and garlic chutney (optional) on one of the halves of the pav, layer with onion slices, place a batata vada and cover with the other half of pav. Gently press using your palm and serve along with lemon wedges.

Non-Veg Frankie - Egg Kathi Roll

Non-Veg Frankie - Egg Kathi Roll -

Egg Rolls are the most popular of all street foods in Kolkata, apart from the phuchkas(Calcutta Style Pani Puri), Jhal Muri and many more.  If ever you visit Calcutta, make sure to have all of their famous street foods including the rolls of various kinds. This is a modified version of the Calcutta roll, what used wheat paratha and also less oil. But nevertheless tastes delicious with the right sauces and spices.

Ingredients:

4 plain whole wheat parathas
4 eggs
1 red onion, thinly sliced
1 green bell pepper, thinly sliced
1 cup cabbage thinly sliced
2 green chilies, finely chopped
juice from 1 lemon
chat masala and salt to taste
tomato ketchup
mustard sauce

Method:

Combine the sliced onions, peppers, green chillies, cabbage along with salt, chaat masala and lemon juice and keep aside.
Beat one egg with salt and pepper in a small bowl (we will beat them one at a time and not all four eggs together)
Heat an omelette skillet, add a teaspoon of oil; pour in the whisked egg into the skillet. Swirl it around so it spreads to the entire skillet surface.
Before the egg starts cooking, place the paratha on the egg and press it gently. Flip the paratha when the egg is done and cook for a few seconds.
Remove the egg paratha from the skillet and place it on a board with the egg side facing up. Place a portion of the onion mixture in the center.
Drizzle some tomato and mustard sauce and make a roll. Wrap up the roll into lunch paper or greaseproof paper to hold it together. Serve hot.
Repeat the same procedure for the remaining eggs, parathas and onion mixture.

Non-Veg Frankie - Kathi Kabab Roll

Non-Veg Frankie - Kathi Kabab Roll -

This delicious dish is easily put together and really tasty. It originated in Kolkatta/ Calcutta and is often called the Calcutta Kathi Roll. Juicy morsels of spicy chicken are wrapped in Paratha that has been coated with egg! It is best, to ensure smooth workflow, to make the parathas and chutney required for the rolls (see ingredient list), before you prepare the chicken. That way, when the chicken is ready, all you need to do is assemble the rolls!

Ingredients:

3 tbsps vegetable/ canola/ sunflower cooking oil
1 tsp cumin seeds
1 large onion sliced thinly
1 tbsp garlic paste
1 tbsp ginger paste
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp garam masala powder (see link below for recipe)
300 gms boneless, skinless chicken cut into 2" cubes/ pieces
3 tomatoes chopped fine
Salt to taste
6 Parathas (see link below for recipe to make these pan fried flabreads)
6 eggs
1/2 cup vegetable/ canola/ sunflower cooking oil
1/2 cup Mint-Coriander Chutney (see link below for recipe)

Preparation:

Heat the oil (3 tbsps) in a deep pan on medium heat. When hot, add the cumin seeds and fry for a minute.
Add the sliced onions and fry till soft. Add garlic and ginger pastes and fry for 1 minute. Now add all spice powders (including garam masala) and fry until oil begins to separate from the masala (spice-onion mix).
Add the chicken pieces and brown. Add the tomato and salt to taste. Stir well and add 1/2 cup of water. Cook till chicken is tender. There should be almost no gravy at this stage.
Heat a frying pan on low heat and add a tablespoon of oil to it. While the oil is heating, break an egg in a bowl. Season with salt to taste and whisk the egg till fluffy. Pour onto the pan and spread by tilting the pan from side to side. Now quickly put a Paratha onto the still 'wet' egg and allow to cook. The egg will soon cook and 'set'. This is when you flip the egg-paratha over. Cook for 30 seconds and remove from the pan.
To assemble the rolls: Lay one egg-paratha on a plate and spread Mint-Coriander Chutney on it. How much is a matter of personal choice. Now add roughly 2 tbsps of the cooked chicken in a line down the center of the paratha. Roll tightly. You can wrap in foil at this stage, to help keep the lot together and tidy for eating - the filling can fall out otherwise. Serve hot.

Vegetable Frankie – Kathi Roll

Vegetable Frankie – Kathi Roll -

Frankie are also known as Kathi Rolls or you may call it wrap. This is a popular Mumbai street food. Frankies are perfect meal for any time, or on the go. These are great vegan treat.

Ingredients:

For Roti:

3/4 cup of all purpose flour
1/4 cup whole wheat flour
1/4 teaspoon salt
1 tablespoon oil
Approx. 1/3 cup of water

Also Required:

1/4 cup all purpose flour for rolling
1 tablespoon oil for brushing Frankie

For Filling:

2 cups cabbage thinly sliced
1 cup carrot shredded
1/2 cup green peas
3/4 cup potatoes mashed
1/2 red bell pepper thinly sliced
1 cup tomato chopped
1 teaspoon finely shredded ginger
1 green chili finely chopped
About 2 tablespoons cilantro chopped
2 tablespoons oil
1 teaspoon cumin seed
1 teaspoon salt
1/2 teaspoon garam masala

Method:

For Filling:

Heat the oil in sauce pan over medium high heat. Test the heat by adding one cumin seed to the oil; if the seed crack right away oil is ready.
Add cumin seeds as seeds crack add the ginger, cilantro and green chili, stir for few seconds.
Add tomatoes, and salt cook until tomatoes are tender this will take about 3-4 minutes.
Reduce the heat to medium and add cabbage, carrot, green peas, and bell pepper cook until vegetables are tender not mushy stir vegetables occasionally this should take 5-6 minutes.
Add potatoes to the vegetables mix it well. Turn off the heat and mix the garam masala.
Filling is ready. Set it aside.

For Roti:

In a bowl mix whole wheat flour, all purpose flour, salt and oil. Add water to make firm and smooth dough, adjust the water as needed.
Knead the dough on a lightly oiled surface. Dough should not be sticking to the fingers.
Cover the dough and let it rest for about 10-15 minutes.
Knead the dough again and divide into 6 equal parts.
Take one part of the dough and press it both sides in dry flour this will help rolling. Roll it thin into about 9” diameter. If the dough sticks to the rolling pin or rolling surface, lightly sprinkle the dry flour.
Heat the skillet over medium high. Checks the skillet if it is hot enough. Sprinkle few drops of water over the skillet, water should sizzle. Skillet should not be smoking.
Place the roti over skillet for about half a minute, roti will change in the color lightly and puff different places.
Flip the roti over, and lightly press, flip it again roti should have light golden color on both sides.
Remove the roti from the skillet. Roti is ready. Make all the rotis, cover and set it aside.

Assembling the Frankie:

Take one roti and put it over a flat surface. Put about ¼ cup of vegetable length wise leaving about 1-1/2 inch from the top and fold it tightly like burrito. Lightly brush the oil both sides of wrap.
Heat the skillet over medium heat. Place the Frankie over skillet and lightly brown both sides to nice and crispy.
Serve with Cilantro Chutney or Tamarind Chutney (you can find the recipes on my web site)

Suggestions:

Prepare the roti and filling in advance; prepare the Frankie when ready to serve.
You can also use thin tortilla instead of roti for this recipe, uncooked tortilla works well.
Enjoy!

Murukku

Murukku -

Murukku, also known as Chakli, Murukulu and Jantikalu, is a favorite savory snack mainly in South-Indian homes. A traditional and classic snack that is crunchy and addictive with a cup of coffee or masala chai. Perfect to serve guests and works great as an after school Indian snack for kids. You can never stop with one or two of these gluten free delights.

Ingredients:

Rice flour - 4 cups, home made (refer 'tips' below)
Roasted chickpeas powder - 1 cup (dalia, putnala pappu)
Cumin seeds - 1 tsp
Red chili powder - 1 tsp
Asafoetida - 1/2 tsp, optional
Butter - 3 tbsps, melted
Salt - 1 tsp
Oil for deep frying

Method:

Heat 2 cups water and a tsp of salt in a stainless steel vessel. Bring to a boil and reduce flame. Slowly add the rice flour and mix to form a gooey paste. Place lid and keep aside to cool.
Once the rice flour paste cools, add roasted chickpeas powder, cumin seeds, red chili powder, asafoetida powder and melted butter. Mix well to make a smooth dough. If required add a little more rice flour to form a smooth dough. Alternately, if you feel that the dough needs some water to form a dough, sprinkle some warm water and mix to form a smooth dough. Ensure that the dough is not too soft or hard, It should be just right to come through the press to form murukkus.
Heat oil for deep frying in a heavy bottomed vessel. While the oil is heating prepare the murukkus for deep frying.
Place a single star shaped disc in the murukku press, grease the insides of the mold, fill the mold with some of the prepared dough and make concentric shaped murukkus on a wax paper/greased banana leaf or a greased plastic sheet. This helps to easily transfer them into the hot oil. Prepare 6 to 7 for each batch based on how large the vessel is for deep frying.
To test if the oil is hot enough for deep frying, drop a small ball of the dough into the oil. If it sinks to the bottom of the vessel with a sizzle and come right up. The temperature of the oil is right for deep frying.
Reduce flame to medium and place 5 to 6 of the prepared murukkus and deep fry to a golden brown shade. Do not deep fry on high flame.
Remove onto absorbent paper. Once cool, store in air tight container.

Tips:

To prepare rice flour at home. Soak 3 to 4 cups rice in water for 4 hours. Drain water and wash thoroughly. Drain water completely and spread on a thin cloth or paper. Dry overnight indoors. Next day grind the dried rice to a fine powder. Sieve to make a fine powder. Store in an air tight container upto 2 months.
Ensure that the dough is not too soft or hard, It should be just right to come through the press to form murukkus.
Always keep the unused dough covered while the rest of the murukkus are cooking.
While one batch of murukku is frying, start pressing the concentric circles/murukkus for the next batch to be fried. Do not prepare all the murukkus at once as they will dry out.
Do not fret too much if the murukku breaks while pressing into concentric circles. With practice, you should be able to make perfectly shaped murukkus.

Masala Mathri (Spicy Crackers)

Masala Mathri (Spicy Crackers) -

Mathris are all time favorite crispy Indian crackers. This recipe goes back to two generation. This recipe is a delicious twist to traditional mathri filled with spicy besan.

Ingredients:

Crust:
1 cup all purpose flour/plain flour/maida
2 tablespoons oil
1/2 teaspoon salt
About 1/4 cup lukewarm water use as needed

Filling:
1 cup besan/gram flour available in Indian grocery stores
2 tablespoons sooji/semolina available in Indian grocery stores
2 tablespoons oil
1/2 teaspoon salt
1/2 teaspoon ajwain/carom seeds
1 teaspoon chili flakes, adjust to taste
1/4 teaspoon kalonji/nigella seeds
1/8 teaspoon asafetida/hing
About 3 tablespoons lukewarm water

Method:

Crust:
In a bowl mix flour oil and salt together.
Add water as needed to make firm dough and set aside. Do not knead the dough.

Filling:
Mix all the dry ingredients together, besan, sooji, salt, ajwain, chili flakes, kalonji, and asafetida. Add oil and mix it well.
Add water as needed to make dough. Consistency of crust and filling dough should be the same. Set aside.

Making Mathri:
Divide the crust and filling into about 24 equal size pieces.
Roll the crust one at a time into 1-1/2” diameter and put 1 piece of filling in the center. Pull the edges of the dough to wrap the filling. Repeat with the rest. And set aside.
Set one filled ball on a dry clean surface with the seams facing up. Roll them into 3 inch circle. Repeat with the rest.
Prick each mathri with a fork in 5 to 6 places both sides, otherwise mathris will puff while frying.
Heat the oil in a frying pan on medium heat. Frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
Fry a few mathris at a time. Make sure to place just enough mathris to cover the frying oil.
Fry the mathris until both sides are a light golden-brown. This will take about 5 minutes of frying time.

Tips:

Mathris can be stored for a month in airtight containers.
If the mathris are cooked on high heat, they will become soft.
Masala mathris makes great out door snack, especially for travelling.

Pani Puri

Pani Puri -

Pani puris are a great snack, served as chat and found on roadside food carts all over India. They are served filled with spicy water, chickpeas and potatoes.

Ingredients:

Pani (Spicy Water):

1 cup mint leaves (Pudina)
2 to 4 green chilies (adjust to taste)
3 tablespoons tamarind paste (Imli)
3 tablespoons lemon juice
1 teaspoon black salt
1 teaspoon salt (adjust to taste)
1/4 teaspoon ginger powder
1/8 teaspoon asafetida (Hing)
1 tablespoon roasted cumin seed powder
1 tablespoon sugar (adjust to taste)
1/2 teaspoon black pepper
4 cups water (adjust to taste)

Puris:

1/4 cup All Purpose flour (Maida or Plain Flour)
3/4 cup fine Sooji (Semolina Flour)
1/2 cup water (as needed)

Method:

Pani (Spicy Water):

Blend everything except the water together to make a fine paste. While blending, add water as needed to blend.
Taste to adjust the green chilies as they can be mild or hot. Add more lemon juice, sugar, and salt as needed to your desired taste. Remember you will be adding more water to dilute so paste should be spicier. Strain the paste using water as needed.
After straining mix the paste with remaining water or adjusting to the taste.
The pani (water) will taste best if refrigerated for a day.

Puris:

Mix the flour and sooji. Add water as needed to make firm dough. Knead the dough until it is pliable. Cover the dough with a damp cloth for about ten minutes.
Damp two kitchen towels, spread one damp towel over a cookie sheet or plain surface, close to where you are going to fry the puris.
Divide the dough into about 60 small balls. Keep them under a damp cloth.
Start rolling each ball to about a 2-inch diameter circle. Place over a damp towel and cover with another damp towel. Do this for all 60 puris. TIP: Placing the puris between damp cloths helps the puris to puff evenly on all sides.
Heat the oil on medium high heat. Oil should be about 1 1/2 inch high in frying pan. To test the oil, put a little piece of dough in the oil. The oil is ready if the dough comes up right away and does not change color.
Start frying the puris, starting first with the puri you first rolled.
Put one puri in the oil and press lightly. When it puffs turn over and put another puri in the oil. Keep adding six to eight puris at a time. Fry the puris until they are golden-brown all around by turning a few times. You may adjust the heat as needed while frying.
Take the puris out and place over paper towel, so the excess oil is absorbed. TIP: When taking the puris out of the frying pan, make sure to tilt the skimmer so that the excess oil is drained before placing on the paper towel.
Fry all the puris. They should be crisp and puff like a ball.

How to Serve:

Pani puris are served by making a small hole in each puri. Fill the puris with boiled and chopped potatoes, or boiled chickpeas. Finish by filling each puri with the spicy pani (water). Enjoy!