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.

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.

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!

Khasta Kachori

Khasta Kachori -

Khasta Kachori is a delicious, spicy, fried puff pastry. Kachoris are great as an appetizer or as part of a festive meal for any occasion.

Ingredients:

Crust:

1 cup All Purpose flour (plain flour or maida)
1/4 teaspoon salt
2 tablespoons oil
1/4 cup chilled water more or less as needed

Filling:

1/4 cup yellow moong dal (available Indian grocery stores)
1 teaspoon fennel seeds coarsely grinded (saunf)
1 teaspoon coriander seeds coarsely grinded (dhania)
1 teaspoon red chilly flakes
1/4 teaspoon ginger powder
1/2 teaspoon mango powder (amchoor)
Pinch of asafetida (hing)
1/2 teaspoon salt (adjust to your taste)
1 tablespoon oil
2 tablespoons water
Oil to deep fry

Method:

To make crust:

Mix the flour, salt and oil.
Add the chilled water slowly, mixing with your fingers as you pour.
Do not knead the dough. The dough should be soft.
Cover the dough and let it sit for at least fifteen minutes.

To make filling:

Grind the moong dal dry, almost to a powder.
Mix one tablespoon of oil to the ground dal in a frying pan and roast over medium heat for about two to three minutes or until dal changes color slightly. Stir continuously.
Turn off the heat. Add all the spices mix well. Let the mixture cool off.
Add two tablespoons of warm water and mix it well. Let it sit for ten minutes and cover with demp cloth.

To make the Kachoris:

Take the dough and knead it for a minutes. Divide the dough in twelve equal parts.
Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges.
Mold the dough into a cup and place 1 teaspoon of filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all 12 balls.
Let the filled ball sit for three to four minutes before rolling.
Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about three inches in diameter.
Heat the oil in frying pan over medium heat frying pan should have about one inch of oil.  To check if oil is ready put a little piece of dough in the oil. Dough should sizzle, and come up very slow.
Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will get soft and will not be crispy.
Kachories can be stored for at least a week in an airtight container

Tips:

Don’t roll the kachoris with a rolling pin. Rolling pins can create small holes in the dough
that let the oil seep into the kachoris, and they can also cause the kachoris
to come out with one side thicker than the other.

Variation: 

Instead of using moong dal, you can use washed urad dal or chana dal. The rest of the recipe stays the same.

Serving suggestions:

Kachoris can be served plain, with Tamarind Chutneys, chola, or with Aloo Dum, Serve them as a chat, pouring plain yogurt and chutney on top.

Raj Kachori Chaat

Raj Kachori Chaat -

Raj Kachori Chaat is a spicy chaat bowl filled with delicious condiments. It has refreshing flavors and makes for a unique food experience. Guests will have fun filling their own Kachories according to their taste palette. Served as a snack or appetizer, Raj Kachories make a beautiful presentation and are thoroughly enjoyed by just about everyone.

Ingredients:

Kachori Dough:

1 cup all purpose flour
1 tablespoon oil
1/2 teaspoon salt
Approximately ½ cup lukewarm rater

Kachori Filling:

1/3 cup Gram Flour (besan)
Pinch of asafetida
1/2 teaspoon salt
1/2 teaspoon red chili flakes
1/2 teaspoon mango powder
1 tablespoon oil

Condiments to be served Kachories:

1 cup moong sprouts
1 cup boiled potato cut into small pieces
1 cup whipped yogurt
1/4 cup Hari Cilantro Chutney
1/4 cup Tamarind Chutney
2 tablespoon chopped cilantro (optional)
2 green chilies finely chopped (optional)
1/4 cup fine sev available in Indian grocery store (optional)

Method:

Dough:

In a mixing bowl add all purpose flour, salt and oil; add water slowly while mixing and kneading to make firm, yet pliable dough.
Cover and set dough aside for at least 10 minutes.
Mix Kachori filling ingredients together, i.e. gram flour, asafetida, salt, chili flakes, mango powder and oil. Set aside.

Making Kachori:

Knead dough for a minute and divide into 12 equal parts.
Roll dough ball into a 2-inch diameter circle and place 1 teaspoon of filling in the center. Seal by pulling the edges together to make a ball. Prepare all 12 kachories and let sit for 3 to 4 minutes.
Place a filled kachori with the seam side up, onto a clean surface. Using a rolling pin roll into a circle, approximately 3 inches in diameter.
Heat approx. 1 ½ inches of oil in a frying pan over medium heat. To check if oil is ready, put a little piece of dough into the oil and it should immediately rise to the surface without having changed it’s color.
Slowly drop kachories into the frying pan making sure they don’t overlap one another. As kachories puff up, slowly turn them over and fry on all sides. Turn kachories 3-4 times until they are golden brown in color, which will take about 7 minutes. Kachories should be crisp. If the kachories are fried over high heat they will be too soft.

Prepare Moong Sprouts:

Add ¼ teaspoon of salt and 2-3 tablespoons of water to the moong sprouts. Cover and cook over medium heat for 3-4 minutes till sprouts are tender. Set aside.

Serving Kachories:

Gently make an inch sized hole in the center of the kachori.
Fill with 1 tablespoon of sprouts, 1 tablespoon of potatoes, 2 tablespoons of yogurt and a drizzle with both of the 2 chutneys.
As an option, add a little cilantro, green chili and 1 tablespoon of fine Sev. These add a little more texture and flavor to the Kachori.

Tip:

These Raj Kachories can be prepared in advance and stored up to 2 weeks in an air tight container, making it more convenient to serve. It is even easier if you have the Hari Cilantro and Tamarind chutneys previously stored.