Potato boondi chaat

Such an easy chaat. Seen at many restaurants in various forms.

I have used potato and boondi. Some restaurants use potato, channa, sev, grated carrot, cucumber....

So really it is up to you!

Ingredients I used:

Potato - 1 large, boiled , peeled and cubed

Onion - 1 small, chopped fine

Green chilly - 1, chopped fine

Tomato - 1 small or 1/2 big, chopped 

Salt

Chaat masala - 1/2 tsp

Lemon juice - 1 tbsp

Boondi - 1/2 cup

Coriander leaf - 2 tbsp

Mix all the above ingredients together just before serving. Adjust taste.

Serve immediately.

Wheat halwa

Mallika Badrinath's cook books were presented to me by my mom during my initial marriage days. One of the many titles was -  200 Traditional sweets. Since my husband puts on weight easily, he follows a strict regime. Hence NO SWEETS are to be prepared. I usually end up buying Haldiram's Rasgulla every month with my monthly provisions and invariably when guests come visiting, they bring along some or the other Indian sweets.
This Diwali, I was inspired to make sweets at home and when my mother started talking about how well her mom used to make Wheat Halwa....I thought why not give it a try.
Out came my old books. But the recipe was complicated. It involved soaking wheat overnight (10 hrs), grinding it in a wet grinder, removing and sieving milk, allowing it to settle for 10 hours and then proceeding with the halwa making process.
The very next page had the recipe of Bombay halwa using Maida or Refined flour. Bombay halwa was made with maida kneaded into a dough, which is then soaked in water and later sieved. Time process was 3-4 hours only.
Anyway I was making a sweet, why not make something 'healthy' (?!!)
I mixed the recipes up and saved myself 15 hours.

Ingredients:
Wheat flour - 1 cup
Sugar - 1 1/2 cup
Lemon juice - 1 tsp
Ghee / clarified butter - 1 cup + some for greasing vessel
Food colour of your choice- 1 pinch ( I used red - orange)
Broken cashewnut / dry fruits - 1 tbsp
Cardamom powder (optional) -2 pinches (I did not use this)

Knead the wheat flour into a smooth dough.
Pour about 1 to 1 1/2 cups of water over the kneaded dough and let it rest for 1/2 an hour.

After 1/2 an hour, mix the dough gently into the water.

You might have to add more water when you sieve, do add as much as you need.

* I used a muslin cloth placed over the sieve the first time around. (These photos were taken then)

But by the second time I made this halwa, I realized that using your smallest sieve is all that is necessary.

So skip the muslin cloth. Not necessary.

Keep this vessel aside covered and without any disturbance for 3-4 hours.
Clear water will rise to the top. Decant this water and throw it away.

If you shake the vessel a lot, the mixture will become murky.

Start boiling the sugar with 1/2 cup of water in a thick bottomed vessel.

The sugar syrup must reach 1 string consistency.

Dilute the wheat milk sediments with a little water and add in the food colour.

Add the lime juice to the sugar syrup.

Next goes in the diluted coloured sediments. Reduce flame and NEVER stop stirring.

The mixture will become shiny and transparent.

Start adding melted ghee in batches. First 1/3rd cup, mix well so that it gets absorbed. Then the next 1/3rd cup, mix again. Now cook for 5 minutes stirring constantly, till the mixture thickens further. Add in the rest of the ghee and cook till ghee floats on top.

Another way of checking is by pouring a bit of the halwa on your cool counter top.

If you feel that the mixture is set, then you are done.Otherwise cook and stir for some more time.

Mix in the cashewnuts / dry fruits and cardamom powder.

Pour this onto a square greased tin.

Cool and cut into pieces. 

Ever wondered how the original Halwa made by our grandmothers with jaggery and wheat flour looked?

Looks unappetizing without the glossy colour, but quite healthy as it has no refined sugar.

Recipe is the same , just substitute the sugar with jaggery. Do not forget to melt it and sieve it. We want no grime or stone in our halwa!

Rontos

My neighbor is a Gowda Saraswat Brahmin and one day she gave 'to taste' , 5 white puris with a vague insipid looking dal. But when we tasted it, all our visual impressions were nullified and my kids and I fell in love.

These white puris are made from rice flour. Just like wheat flour can become either healthy chapathy or deep fried puri, rice flour mixed with boiling water, becomes Idiyappam / string hoppers when steamed , Pathiri when tawa fried and Runtos when deep fried!!

Runtos is had with a dal dish -  "Thoy". This thoy is just boiled dal with a tadka. And a strange fact is no turmeric powder is used.

I served another dish with the runtos and thoy, a pickle of sorts served at the local 'Pai Dosa' as we like sourness. But that is not really necessary.

Ingredients:

For Runtos:

Rice flour - 1 cup

Salt

Boiling water (Usually for 1 cup flour, 1 cup or 1 1/4 cup of water is sufficient)

Oil for deep frying

For thoy:

Tur dal - 1 cup

Salt

Oil - 1 tbsp

Mustard seeds - 1 tsp

Red chilli - 2, broken

Curry leaf - 1 sprig

Method:

Recipe of Runtos:

Mix together the rice flour and salt.

Add boiling water and mix well till a dough starts to form.

Keep covered for 10 minutes and knead well.

Make puri with a press lined with cling film.

Deep fry in hot oil and use a tissue to blot out the excess oil.

Runtos is ready.

For the dal / thoy:

Pressure cook the dal for 2 whistles and 5 minutes on simmer , until it becomes soft and mashable.

Once all the pressure gets released, boil this dal with salt and a little water (to loosen) in another vessel.
(NO Turmeric powder!!)

Heat the oil and splutter the mustard, red chilli and curry leaf.

Add this to the boiling dal.

Thoy is ready.

Optional : serve along with Pickle.

Instant GSB pickle

Whenever we went to any "Kamath's" or "Pai's" (GSB - Gowda Saraswat Brahmin) restaurant, a special pickle is served. We are not GSB.
My maid who also works in a GSB house gave me this "authentic" recipe. And our taste buds approved the recipe!!
Please remember that this pickle does not last for more than a day.
A special souring agent is Bilimbi can be used in place of mango / tomato / kokum.

Ingredients:

Bitter gourd - 1 tbsp , chopped fine

Potato / carrot- 1 small, chopped fine

Mango / Tomato / Irumban puli (bilimbi) / kokum - 1 tbsp, chopped fine

Yam / colacasia - 1 tbsp, chopped fine

Salt

Turmeric powder - 1 tsp

Chilli powder - 1 tbsp

Oil - 1 tbsp

Mustard seeds - 1 tsp

Methi / fenugreek seeds - 1/2 tsp
Asafoetida powder / kayam - 1 tsp

Curry leaf - 1 sprig

Red chilli - 1 broken

Method:
Boil the assorted vegetables in 1 cup water with the salt, turmeric powder and chilli powder.Cook until done. Add more water if necessary.
Splutter the mustard, red chilli and methi seed in the oil. Turn off flame and add the curry leaf and asafoetida powder.
Add this to the boiled vegetables.
Your pickle is ready.
Serve with Rontos and thoy.

Tawa Biriyani

If you go to any Pav Bhaji shop, the main item is obviously Pav bhaji.

But sometimes the chef can provide you with a special item made with the same Bhaji - tawa biriyani.

The chef would not mash up the vegetables like he mashes them to make bhaji for the pav bhaji, so you are left with chunks of spicy vegetables.

This masala is mixed with the rice and fried again on the Tawa and served 'garama-garam' with cool raitha. 

And whatever butter had to be added to the bread, is added liberally to the rice.

Ooh! The amalgamation of spices and butter with rice....Heavenly!!

Ingredients:

For the rice:

Left over rice - 3 cups

(or)

Basmati rice - 1 1/2 cups

Pepper corn - 4

Cloves - 3

Cinnamon stick - 1 inch

Bay leaf -1

Mace - 1

Lemon juice - 1 tsp

Mint leaf - 1 tsp 

For the Bhaji:

Onion - 1 cup , chopped fine

Ginger garlic paste - 2 (heaped) tsp

Green chilly paste - 1 tsp

Tomato - 3 large, chopped fine

Potato - 2 medium , cut into small cubes

Carrot - 2 medium , cut into small cubes

Green peas - 1/2 cup

Beans - 6 , cut in 1/2 inch lenght

Capsicum - 1/2 cup , cut into small cubes

Salt 

Turmeric powder - 1 tsp

Chilly powder - 2 tsp (more or less according to your taste)

Vegetable masala + Garam masala - 2 tsp + 1/2 tsp 

(or) Pav Bhaji Masala - 2 1/2 tsp

Ghee - 2 heaped Tbsp + Oil - 1 tbsp

Jeera - 1 tsp

Butter - 2 tbsp or more

Garnish :

Coriander leaf

Mint Leaf

Method:

Boil ample water in a vessel with the salt and various mentioned whole spices, lime juice and mint leaf.

Cook the rice until just done.

Drain and keep aside.

Boil the potato and carrot till half done in just enough salted water.

Then add in the beans and peas.

Cook till nearly done. The rest of the cooking will be done in the gravy.

Heat the ghee + oil in a kadai and splutter the jeera.

Then add the onion. When it turns golden brown add the ginger garlic green chilly paste.

Once the raw smell goes, add the salt (careful as you have added to rice and boiled vegetables), turmeric powder , chilli powder and the masala powder.

After 1 minute, add the chopped tomato and cook covered on a low flame, stirring often, till the tomato gets mashed up and oil starts to come out.

Add the boiled vegetables with the water and also the capsicum.

Cook covered on low flame for 5 minutes till the vegetables get cooked.

Then open and cook till the curry starts to nearly dry. (very less gravy)

Take out all the spices from the drained rice and add in the butter and the curry.

Keep this on the stove top and mix well, but be careful not break the rice. Once it is heated through, the biriyani is ready.

Garnish with the coriander and mint leaves.

Serve with Raitha and pappad / chips.

Vegetable Jalfrieze

How colourful is this curry??
All the 3 different coloured capsicum are used and also an assortment of other vegetables.

Ingredients:
Capsicum Green - 1/2 large , cut into long strips
Capsicum red - 1/2 large , cut into long strips
Capsicum Yellow - 1/2 large , cut into long strips
Carrot - 1/2 cup , cut into long strips
Baby corn (optional) - 1/4 cup
Green peas - 1/4 cup
Beans -1/2 cup , cut into 1 inch pieces
Cauliflower - 1/2 cup , cut into small flowerets
Paneer - 1/2 cup
Onion - 2 large , cut into long strips
Tomato - 1 cup, chopped
Oil - 2 to 3 tbsp
Jeera - 1 tsp
Kalonji  / onion seeds - 1 tsp
Salt to taste
Turmeric powder - 1/2 tsp
Chilli powder - 1 large tbsp
Garam masala - 1 tsp
Vinegar - 1 tbsp

Garnish :
Coriander leaaf
Mint leaf
Ginger - cut into long strips

Blanch the carrot, beans, sweet corn, green peas and cauliflower in boiling salted water and then put them into cold water so that they remain crisp and fresh looking.
Pour the oil into a thick bottomed kadai and fry the paneer until golden brown.
Use a slotted spoon to scoop this out and keep aside.
In the same oil, splutter the jeera and kalonji.
Add the onions and capsicum and fry for 2 - 3 minutes on high flame.
Now move these aside using the slotted spoon.
In the left over oil , add the tomato and fry till it becomes mushy.
Add the salt, turmeric powder,chilli powder and garam masala.
After a minute, add the vinegar.
After 30 seconds on high flame, add in all the vegetables, onion , capsicum and paneer.
Mix well and cook for 2 minutes on high flame.
Garnish with coriander leaf, mint leaf and ginger.
Serve hot with chapathy.

Bakharwadi

Last week I was feeling down. I was not able to cook in the way I wanted for my family because of a ligament tear. Lying flat on my back and browsing the net with a hot bag on my tummy (gas-inducing medicine to prevent swelling!) was the most I could do.

Anyway, I am a fairly new member of a Facebook Page - Ghar Ka Khana. This recipe was posted by Mrs. Sangeeta N Pai on this mentioned page.

I read it at night and decided I had to try it the very next day as a treat for my husband, who loves munchies during tea time.

It was fairly easy to make and he was left wondering when I went to the store to buy it!!

I have tweaked Sangeeta's recipe a bit to suit my family's taste. I did not omit anything she deemed as essential. But then, I have added some extra ingredients and removed some!! I will write down her recipe and also what I did.

This is the recipe noted down from the site.

First we start with the filling.

Poppy seeds - 5 tbsp

Til - 5 tbsp

Coconut - 2 tbsp

Peanut - 1 tbsp

Coriander powder - 1 tbsp

Saunf - 1 tbsp

Jeera powder - 1/2 tbsp

Asafoetida powder / hing - 1 tsp

Garama masala - 1/2 tbsp[

Sugar - 1tsp

Chilli powder - 2 tsp

Salt to taste

Green chilli - 2

Ginger - 1 piece

Garlic - 2 cloves

Curry leaf - 1 sprig

( What I added and subtracted

I increased the quantity of sugar, used dry ginger powder and omitted the green chilli, curry leaf and garlic.)

Dry roast the poppy seeds, til seeds, coconut, peanuts and saunf induvidually and powder together with the jeera powder, coriander powder, sugar, hing, garam masala and salt.

Dough :

Maida - 1 1/2 cup

besan - 1/4 cup

Rice flour - 1/4 cup,

Turmeric powder - 1/2 tsp

Chilli powder - 1 tsp

Ajwain - 1 healthy pinch

salt 

Oil - 3tbsp

Mix all the dry ingredients well and make a thick dough with little water. Then add in the oil and knead again.

Keep aside for 10 minutes.

Other ingredients:

Tamarind pulp (thick) - 4 or 5 tbsp

Maida - 1tbsp mixed with water to make a thick sealing paste.

Oil for deep frying

Procedure:

Divide the dough into 4 balls and spread into a thin sheet.

Then spread the tamarind paste evenly over it.

Now spread the filling over this.

Start rolling like a swiss roll and seal the ends with the maida paste.

Then cut into 1/2 inch thick rolls.

I spread the rolls, but that is not necessary.

Start frying on a low- medium heat till golden brown.

Cool and store in an airtight container.

Enjoy with your tea!

10 minute cupcake

Husband : I was hungry so I ate I one of those cupcakes you had baked for the kids. It was good. So I had 1 more. Then 1 more!!

Total count : 3!!

And the best part is they are very easy to make!!
When I made it , the first time, they came out so yummy, I was forced to make another batch for the kids to take to school. But it was so easy, I did not mind at all!

After I send the kids off, the first thing I did was to call up my friends and share the easy recipe with them! They too hit jackpots!! One of them even made some for a charity sale at school!!

If you don't mind beating eggs in your mixer / mixie bowl, then this recipe gets ready in a jiffy.

Yield - 10-12 medium cupcakes

Ingredients:

Sugar - 1/2 cup, powdered

Oil - 1/2 cup

Eggs - 2

Milk - 1/4 cup

Maida / all purpose flour - 1 cup

Baking powder - 1 tsp

Essence - 1 tsp

(strawberry concentrate, orange essence, almond essence, vanilla)

Options:

If you want to bake chocolate cup cakes, then just remove 2 tbsp of flour and add 2 tbsp of cocoa powder. Use vanilla / chocolate / orange essence.

To be done ahead:

Preheat the oven to 180 C.

Line 12 cupcake moulds and keep ready.

Method:

Sieve the flour and baking powder with cocoa powder (if using) and keep aside.

Beat the oil and sugar for 1 minute.

Beat in 1 egg at a time.

Mix the milk with the essence and add to the sugar + oil + egg mix.

Next add the sieved flour and baking powder. Do not beat the flour in, just mix well.

Pour into the prepared cupcake moulds and bake for 10-15 minutes.

The skewer must come out clean when inserted in the middle.

Tandoori Gobi

Making a tandoori dish without a tandoor?

I attempted to recreate this classic at home last evening and I surprised myself! Kids and husband (greatest critic!) were left licking their fingers.

Ingredients:
Cauliflower - 1 large, cleaned, washed and made into large flowerets

For the marinade:
Thick curd - 1 cup
Black salt / kala namak / inthuppu - 1 tsp
Turmeric powder - 1 tsp
Red colour (optional) -1 pinch
Chilli powder - 1 tbsp
Garam masala - 1 tsp
Ginger Garlic paste - 1 tbsp
Dry Mango powder / aamchoor - 1 tsp
Salt*

Other ingredients:
Onion - 2 chopped into thin 1/2 rings
Coriander powder - 1 tsp
Garam masala - 1 tsp
Oil - 6 tbsp
Salt
Green chilli - 2, chopped
Tomato - 1 chopped fine
Curry leaf - 2 sprigs (optional)
Soya sauce - 1 tbsp
Coriander leaf for garnish

Method:
Boil enough water in a vessel to immerse the cauliflower.
Add salt to this water and when it boils, add the cauliflower flowerets to it.
Boil the cauliflower for 1 minute.
Then drain well and remove all excess water.
Spread on a kitchen towel to cool and dry further.

Mix all the ingredients for the marinade together. Taste.
All the flavours must be slightly overpowering.
(Add more of salt or masala or chilli powder to suit your family's taste.)
* Be very careful with the salt, as aamchoor and kala namak are high in salt content. Also we use soya sauce in the recipe.
Add the cauliflower to this and mix well. The flower must be well coated on every side.
Cover and refridgerate for atleast 1 hour.
If possible, mix the cauliflower in the marinade whenever you can.

How to proceed:
Take a heavy bottomed vessel with a tight lid.
Pour in the oil. Fry the onion and curry leaf (if using) with the coriander powder and garam masala.
When it turns golden brown, remove using a slotted spoon and keep aside.

In the same oil, add the cauliflower, left over soaked marinade and soya sauce.
Cover and simmer on a low flame till cauliflower gets cooked through.

Now open the lid and increase flame.
You have to get a charred colour on the flower , so do not mix often or reduce the flame.
Let it rest on one side, so that , that side turns deep brown.
Then toss again.
Just before serving, without turning off the flame, add the fried onion, chopped green chilli and tomato.
Cook for 1 minute.
Mix well and transfer to the serving vessel.
Garnish with coriander leaves and serve hot with Mint chutney.