Masal Puri

Masal Puri!! Yummmmmmmmmmmmmmm!

Hmm! what do I say about this chat item? World famous in Bangalore - Mysore region and i should say, you haven't eaten chat untill you have had a taste of the delicious spicy-tangy medley! So behold the fantastic recipe of this much loved recipe, make and enjoy! By the way, this chat is supposed to be eaten hot, hotter, hottest!!! cold masal puri wont give you the kick! and be sure to have a nice desi chai after. for those who do not know desi chai... have a chai latte.

Note: Please do not use fresh or frozen peas or canned peas. It does not give the right texture or flavour. My sister in-law (inspirer of this recipe) said dry yellow peas work better than dry green peas. I could not find the yellow version, so used green.

Prep Time: 1 hr

Cook time: 2 hrs (includes peas cooking time)

Servings: around 6 small plates

Ingredients:

1 bag of store bought pani puri or papdi. pani puri is the best match. if you cant get that, get plain papdi.

For the base:

1. Dry Peas - 1 cup, soaked overnight.
2. Carrots - 2 medium, peeled and roughly chopped. If you use baby carrots, use upto 6 of them.
3. Potato - 1 medium.
4. Salt - 1 tsp or to taste.

cook all the ingredients above thoroughly and let it cool. then take the potato, carrots and about 1/2 cup of peas to grind with the masala.

For masala:

1. Onions - 3 medium, roughly chopped.
2. Ginger garlic Paste - 1 tbsp
3. Mint - 1 1/2 cups, finely chopped. keep 1/2 cup aside for later use, and set aside 1/4 cup for garnish.
4. Coriander/Cilantro - 1 1/2 cups, finely chopped. keep 1/2 cup aside for later use, and set aside 1/4 cup for garnish.
5. Green chilies - 2.
6. Red chilies - 2.
7. Whole Clove - 2. if you use powder, 1/8 tsp.
8. Whole Cinnamon - 2 inches piece.  if you use powder, 1/8 tsp.
9. Whole Cardamom - 2. if you use powder, 1/8 tsp.
10. Bay leaf - 2 small or 1 big.
11. Turmeric - 1/4 tsp.
12. Mace/javithri - a pinch of the flower or the powder.
13. Tamarind paste - 1 1/2 to 2 tbsp.
14. Chat masala - 2 Tbsp.
15. Garam masala - 1/2 to 1 tsp, use depending on your spice tolerance.
16. Oil - 1 tbsp.

Method:

• Heat oil in a big pot. 
• Add clove, cinnamon, cardamom, mace, red chilies, green chilies and bay leaf and saute for a few seconds.
• Add onion and add salt and turmeric to make it sweat sooner. 
• Once onions are golden brown, add ginger garlic paste and saute till the raw smell is gone. 
• Now add tamarind paste. first add 1 tbsp keep the rest handy so that you can add as and when required.  cook well.
• Now add chat masala and 1/2 cup each of mint and coriander. cook for a minute.
• let it cool and gind this masala with the boiled veggies into a smooth paste.
• Now Transfer this ground masala into the pot and add water as required to thin it. it should be the consistency of dosa batter/(slightly thinner pancake batter) or slightly thinner. 
• Now add the 1/4 cup of mint and coriander and 1/2 cup boiled peas and garam masala and cook well. taste to see if this need more tamarind, salt or any other ingredient. add them if something is missing, cook for a few more minutes and masala is ready to be assembled in to the plate with other ingredients.

Chutney's: 

you can make these at home or use store bought. I used the Tamarind date chutney store bought

Green Chutney:

This chutney is not only good for chats, it is good for sandwiches as a spread. you can saute veggies with this chutney. It's use is versatile, so make some and keep it in the fridge. it will last for 10 days in there. 

1. Mint - 1/2 bunch. roughly chopped.
2. Coriander/Cilantro - 1/2 bunch roughly chopped.
3. Garlic - 1 small or medium pod.
4. Ginger - 1/2 inch piece.
5. Green onion/spring onion/ scallion - 4 roughly chopped.
6. Green Chilies - 2 to 5 use according to your heat tolerance.
7. Roasted Split chick pea/hurkadale/putani - 2 tsp.
8. Lime juice - 1 to 2 tsp.
9. Salt - to taste

Method: 

Grind all the above ingredients into a smooth paste using very little water if required. It would turn out much better if you run the putani once and make it into a powder then add the rest of the ingredients.

Date and Tamarind chutney/Sweet chutney:

1. Date paste - 1/2 cup
2. Tamarind paste - 1/4 cup or a bit less, use according to your taste.
3. Salt - 1/2 tsp or to taste.
4. Chili powder - 1/8 tsp or to taste.
5. oil - 1/2 tsp.
6. water - just enough to thin the paste as required

Method:

Heat the oil in a pan which can hold all the ingredients. Roast chili powder for 2 or 3 seconds. then add all the ingredients and a bit of water and let it boil till it coats the spoon evenly and medium thick.

For Garnish:

1. Onion - 1 big or 2 medium finely chopped.
2. Tomato - 1 medium, Finely chopped.
3. Mint and coriander: 1/2 cup finely chopped.
4. Carrot - 1 peeled and grated.
5. Chat masala: 1 tsp.
6. Thin sev - 1 cup.

Mix all of the ingredients above except sev in a bowl and keep aside.

Assembly:

in a plate, puncture 6 of the store bought pani puri and pour the masala on to of it. then drizzle the mixed garnish on to of masala. Add the green and sweet chutney according to taste, top with a drizzle of sev and enjoy this chat hot!

Aloo Parantha [Stuffed Indian Flat bread with spicy potatoes and herbs]

Aloo Parantha is one of the most filling and tasty breads I have every eaten. There are a gazillion ways to make it and every north Indian household will have a special family recipe of their own. I think I learnt to make it from my friend Bhavna's mom, I do not know the exact recipe as I am used to the one of my own. I have to say what ever my friends' mom made was like heaven... I still remember, whenever i fell sick, she would take me to her place ask her mom to make some thing tangy and spicy. It is a privilege and good luck to have a friend like Bhavs... love ya!! and thanks for all the yummy food... It makes a very heavy breakfast and good lunch and dinner item.. If your kids are a lot into sports, this may be one item which will provide them with whole lot of carbs.

Prep time: 40 mins [including the potato cook time]

Cook time: 7 mins each parantha, approx

Servings: 4 or 8 pieces

Ingredients:

For spicy Potatoes:

1. Potatoes - Medium sized, 4 boiled and mashed
2. Onion - 1 medium sized, finely chopped or made into a paste
3. Coriander/cilantro - a handful, finely chopped
4. Green chilly - 4 finely chopped
5. Chilly powder - 1/2 tsp
6. Cumin powder - 1 tsp
7. Coriander powder - 1 tsp
8. Amchur [dry mango powder] - 2 to 3 tsp [substitute with 2 tsp lime juice, depends on how tangy you like it]
9. Turmeric - a pinch
10. Ajwain [celery seeds] - 1 tsp
11. Kalanamak/black slat - 1 tsp
12. Salt - to taste
13. Garam masala powder - 1/2 tsp [optional, I have not added it in this recipe]

To make bread crust:

1. Whole wheat flour - 1 cup
2. Maida/all purpose flour - 1 cup
3. Salt - 1/2 tsp
4. Water - enough to make dough 
5. Oil - to roast paranthas, about 1/4 cup

Method:

• Mix all the ingredients for the spicy potatoes together and keep aside.
• Mix the ingredients for the bread crust. the consistency of the dough has to be like the bread dough. not too soggy, not too dry. The idea behind mixing both whole wheat and all purpose flours is to give enough elasticity to the the dough as just the whole wheat makes the crust pretty thick as it does not stretch like all purpose flour and just all purpose flour would make the dough very elastic and chewy. Mixing these two will give the dough the right amount of elasticity.
• Take dough out and make a tangerine sized ball and roll it out as shown in the video below:

   

• Heat a pan on medium high place the rolled out parantha on it. let it roast for a minute turn it over, add a tsp full of oil all around the top of the parantha and spread. Flip to the other side and repeat the same. Let both the sides roast to a nice golden brown colour and till you know it is well cooked. Aloo parantha is read to eat, Enjoy!

Serving suggestion:

Goes well with a wide array of sides like baingan bartha and etc. Also can be served just some lime pickle and yogurt... yumm!! Parantha has a lot of flavour by itself, so it can just be had as it is.

Onion tomato Upittu/Upma

Uppittu in Karnataka and upma for the rest of India is a healthy breakfast/snack item. It is easy to make and very filling. There are a thousand ways one can make upma in... I will try to give a few variation here, you can add or delete a few ingredients and make an upma that you love... I must say this is one of the most versatile items you will ever learn to make. Can be a good snack for kids after school or sports.

Prep time: 20 mins

Cook time: 15 mins

Servings: about 3

Ingredients:

1. Semolina - 1 cup, dry roasted
2. Onion - 1 medium, diced
3. Tomato - 1 medium, diced
4. Green chillies - 4 to 5 (add according to taste), finely chopped
5. Curry Leaves - 1 String, finely chopped
6. Coriander/Cilantro - 2 tbsp, finely chopped
7. Chana Dal (split chick pea) - 2 tsp
8. Urad Dal (split black gram) - 2 tsp
9. Mustard seeds - 1 tsp
10. Cumin Seeds - 1 tsp
11. Oil - 2 tbsp
12. Salt - to taste
13. Turmeric - a pinch
14. Water - 1 1/2 to 2 cups
15. Ginger - 1/2 inch piece grated or 1/2 tsp paste

Method:

• To dry roast semolina, heat a pan [which can hold all the upma ingredients] on medium heat, pour semolina into it and keep sauteing continuously till it get fragrant and slightly brown, remove from pan and set it aside for later use. You can also buy pre-roasted semolina in the market, then you can skip this step.
• In the same pan, heat oil and add mustard seeds and let them splutter. Add cumin and let it splutter. Add both urad dal and chana dal and roast till they get red. Add green chillies, curry leaves and ginger and saute for a few seconds.
• Add Onions and saute till the get slightly transparent. Now add turmeric and saute for a few more seconds.
• Add tomatoes and enough salt for the entire dish and saute for a few seconds.
• Add water, put a lid on the pan and let the water boil.
• Now slowly stir the water in the pan in a circular motion, once it starts going round slowly and steadily add roasted semolina into the water. Once all of it is added, simmer the stove, put a lid on the pan and let it cook well about 5 minutes. You will know when all the semolina has turned transparent, if semolina is not cooked and all the water has evaporated, add a little more water and close the lid for 3 more minutes. Check if it is done, put the lid back on and let it sit for 5 more minutes.
• Now add cilantro and mix well serve...

Variation 1: [Follow the same cooking method for all variation, just substitute ingredients]

Instead of tomatoes, add surati papdi lilva and also add some crushed black pepper.. this is called kaal uppittu. Very tasty. You can also eliminate onion and add 1/4 cup grated coconut.. even tastier.

Variation 2:

Use Brinjal/Indian eggplant instead of tomatoes and add 1 tbsp vangibath powder it makes yummier upma..

Serving suggestion:

Goes well with any chutney or pickle.

Tips:

If you want to use coconut, don't use onion and vice-verse.. somehow spoils the taste.

Just before you serve, a squeeze of lime gives it more taste and a dash of sugar makes it much more better.

Vegetarian Mayo

As per request of a reader, I am posting the recipe for Vegetarian mayo. Substitute milk with soy milk for vegan recipe. It is simple to make. It also packs a lot of fat in it, if you are diet conscious use less of this mayo or use reduced fat milk and oil like canola to help use less fat. mayo is a good spread for sandwiches and can also make a good salad dressing... So make and enjoy!! [will upload picture soon]

Prep time: 10 mins

Cook time: 5 mins

Servings: about 10

Ingredients:

1. Milk/soy milk - 3/4 cup
2. Lemon juice - 4 tbsp
3. White vinegar - 1 tbsp
4. Oil - 1/2 cup
5. Mustard paste - 1/2 tsp
6. Pepper powder - 1/2 tsp
7. Salt - 1/2 tsp
8. Sugar - 1/2 tbsp [depends on how sweet you want it]

Method:

• In a blender jar, pour all the milk and start churning it. You may have to monitor the speed at which the oil and milk blend well together and maintain it till all the oil gets well blended.
• Now, slowly add oil in 4 batches. Add the first batch and wait for it get well incorporated with milk and add the next. Repeat the process till all the oil gets well incorporated with milk.
• Add the rest of the ingredients... give a faster whip for a few seconds and Mayo is ready to enjoy.  

Tips:

To flavour your mayo, you may use, black olives or spring onions and etc... try new things you may find a very interesting recipe. Do post it here so that I can learn from you.

Quick Chawal ka Kheer [Sweetened rice]

Traditionally this recipe takes quite sometime to cook. Since I am not known for my patience, I always try to find out ways to reduce cook and prep time. This sweet cooks faster if you already have cooked rice on hand. Wonderful sweet for festivals, guests or any special occasion. A good thing about this sweet is you can flavour it with almost any fruit or nut essences. If at all you flavour, I recommend you use finely chopped nuts and pureed fruit... yummm!

Prep time: 15 mins (includes rice cooking)

Cook time: 10 mins

Ingredients:

1. Rice - 1/4 cup cooked
2. Dry fruits and Nuts - such as raisins, almonds, cashew, pistachio finely chopped, 2 tbsp [all or any.. whatever you have on hand]
3. Condensed milk - 14 oz can
4. Saffron : a pinch soaked in a tbsp of milk for 30 mins (optional)
5. Cardamom: 2 pods crushed
6. Clarified Butter - 2 tsp 
7. Milk - about 1/4 cup (only if needed)

Method:

• Heat a pot big enough to hold all the ingredients on medium flame.
• Add clarified butter and give it a few seconds to heat up.
• Add cardamom and all the dry fruits and nut you want. Saute for a few seconds.
• Add cooked rice and mix in withe rest of the ingredients.
• Add condensed milk and saffron and let it cook for 7 to 8 minutes.
• If you think the sweet is getting very thick you may add milk to thin it.
• Please refer to tips if you wish to use fruit in the sweet.

Serving Suggestion:

Serve it chilled in the refrigerator, It tastes almost like an ice cream if you have used any fruit essence or fresh fruit. You can also garnish it with freshly chopped fruit like mango, banana and etc.

Tips:

1. You may you fruits like mango, pineapple, banana and strawberry.. go ahead and experiment with the fruits you want to try. However, remember that highly citric fruits may curdle the milk in the dish.

2. If you decide to use fruit in the sweet. Take 1/4 cup of the fruit's pulp and add it while you are adding condensed milk and let it cook. If you also want to add essence, make sure you use 1/2 tsp of the same fruit's essence or use vanilla essence, it enhances almost any flavour.

Marwari Aloo

This Potato gravy is so simple to make and very tasty at the same time. I watched it on a TV show while I was in India, "Rhodes Across India".  I have modified the recipe to the ingredients i had on hand. Marwari cooking does not involve onion and garlic in any of the recipes. Originates from Rajasthan, meaning Land of kings. The cuisine is fire, tart and sweet at the same time. Aroma is also unforgettable. They use very hot chillies and both red and green, so you can imagine the amount of heat The recipe packs. However, you can alter the amount of heat you want to add. here goes the recipe.

Prep time: 40 mins

Cook time: 10 mins

Servings: 6 approx

Ingredients:

1. Golden potatoes - 4 to 5 medium, boiled and cut into cubes

2. Fenugreek Seeds - 1/4 tsp

3. Red chillies - 2 

4. Green Chillies - 2

5. Coriander powder - 2 tsp

6. Cumin powder - 1 tsp

7. Turmeric - 1/2 tsp

8. Chilly powder - 1/2 tsp

9. Kasoori methi (dry fenugreek leaves) - 1 tsp crushed

10. Cumin seeds - 1/2 tsp

11. Kalaunji (nigella seeds) - 1 tsp

12. Asafoetida - 2 pinches

13. Oil - 1 tbsp

14. Amchur (Dry mango powder) - 2 to 3 tsp

15. Plain yogurt - 1 cup

16. Water - Enough to make a runny mixture of masala

17. Salt - to taste
16. Ginger - 1 tsp minced

Method:

1. In a cup, mix, coriander, cumin and chilly powders with water till it is slightly thin and set aside. This process is called making "Ghol" means, dissolving masala into water or making a thin paste.

2. Heat oil in a vessel which can hold all the ingredients, add fenugreek, kalaunji and cumin seeds, let them splutter. Now add turmeric and asafoetida and saute for 3 seconds.

3. Add both red and green chillies and ginger let them splutter.

4. Add the thin masala paste you made earlier and cook for a few seconds till the raw smell is out.

5. Add sufficient salt and the boiled cubed potatoes, toss and mix to get all the pieces well coated with the masala. Take the green chillies out and throw them away, they have done their job by now.

6. Mix kasoori methi and amchur powder into the yogurt, add this to potatoes and mix well. Cook for a few more seconds. If you think it is very thick add a little water for your desired consistency. Marwari aloo is ready to eat.

Serving Suggestion:

Goes well with any kind of Indian flat bread. Best with Phulka, dry bread without any oil. Good with slightly spiced rices like, Jeera rice and Ghee rice.

Tips:

If the gravy gets too runny, sprinkle 1/2 tsp to 1 tsp of chickpea flour and mix well, it must thicken it up.

Spinach Zucchini & Lemon Soup

Yes, an amazingly tasty and hearty soup for winter. Very easy to make and will certainly make you taste buds tango to the creamy tangy taste. Low fat and low calorie make it  good for health and can be a good starter as well. 

Prep time: 20 mins

Cook time: 20 mins

Servings: 4

Ingredients:

1. Zucchini - 1 medium, roughly chopped

2. Spinach - 1 whole big bunch, about 4 cups loosely packed.

3. Potato - 1 to 2 medium, chopped

4. Oil - 2 tbsp

5. Garlic - 4 pods, slightly smashed.

6. Oregano - 2 tsp dry or finely chopped fresh

7. Salt - to taste

8. Ground pepper - to taste

9 Jalapeno - 1 seeded and roughly chopped

10. Cilantro/ Green coriander - a handful

11. Olive oil - 1 tbsp [optional]

12. Onion - 1 medium roughly chopped

13. Celery - 2 stalks roughly chopped

Method:

1. Heat oil in a big pot. Add onions, dry oregano and a little salt, let it get transparent. 

2. Add potatoes and garlic and saute till potatoes sweat a little.

3. Add celery, jalapeno and let them sweat a little.

4. Add zucchini and saute till it sweats.

5. Add cilantro and spinach and close the lid till it all wilts and reduces in bulk.

6.  Add salt and pepper and enough water to almost cover all the contents and boil for 10 more minutes till potatoes are really well done.

7. Let it cool slightly and blend all the contents smooth. If you think it is too thick you can add a little more water.

8. Transfer blended soup to the pot, add fresh oregano now if you do not use dry. boil for 5 minutes. Squeeze 1 lemon's juice in to it and add olive oil and stir in the contents. Soup is ready to serve.

Serving Suggestion:

1. You can squeeze lemon  and add olive oil to individual serving bowls as per the individual's taste as well. 

2. Top it with a few croutons to make the soup more likable.

Tips:

Chop potatoes into thin slices to reduce cook time. Thinner cooks faster.