BHEL PURI

      Chaat or popularly known as Indian Street Food in literal terms means to 'Taste/Relish'. Chaat is a snack or a savoury item usually served as Hors d'oeuvres(Appetizers) at roadside food carts or small stalls in the streets. There exists a long list of Chaat items which have originated and evolved from regional whims and fancies.  Like, Pav Bhaji which is a combination of Bread/Bun served with mashed vegetables has a Portuguese influence.  Whereas Bhel Puri and Sev Puri are synonymously nostalgic to Mumbai beaches of Chowpatty and Juhu.  Variants from the same like Dahi Puri, Pani Puri, Papri Chaat, Sev Batata Puri are also found alongside. Aloo Tikki, Vada Pav, Ragda Patties, Batata Dahi Vada all belong to the members of Chaat family.Even Vegetable Cutlets, Samosas and Pakoras come under this category.
      My acquaintance with street food started only after my marriage. The first chaat item I ever had was Bhel Puri from a street side Pani Puri Centre.  I have crossed along this R.K. Pani Puri stall innumerable times during my childhood catching a mild whiff of boiled vegetables and raw onions, but least had an idea why this stall was always crowded to the brim.  All my doubts vanished within no time the moment I tasted Bhel Puri. Since then I have tasted different versions of Bhel Puris, Pani Puris and Pav Bhajis from different vendors at different places. Fistful of ingredients and awesome chutneys can be incorporated into an ultimate Tasty Snack was a revelation.
      Being in Malaysia for 10 long years, the only chance of eating Chaat items came through whenever we visited Singapore or Kuala Lumpur.  But heartily I never felt that true justice was done to the dish.  So Bhel Puri would always be on my 'to-eat list' whenever I visit my hometown and in this long ten years, it's only once I had a chance to eat it.
      At home, making Bhel Puri or Pani Puri is a two-day chore for me.  I make every item from scratch, right from Sev, Bhoondhi, Puris & Papdis, Chutneys and Pani(watery Chutney) for Pani Puri. I buy Puffed Rice(Murmura/Pori) from Indian Stores. Combine fistful of each ingredient along with rest of the items - boiled Potatoes, Chick Peas, finely chopped Onions, Tomatoes and Coriander Leaves for delicious Bhel Puri. Bhel Puri has a wonderful combination of taste and flavour which mainly comes from two different chutneys.  Sweet Chutney prepared with Dates and Tamarind imparts sweetness and tanginess, while Hari Chutney (Green Chutney) prepared with Coriander Leaves and Green Chillies gives a wonderful Spicy note.
     Making every single item for Bhel Puri is not at all a must according to me, but being in a place where it is very hard to find savouries like Sev, Bhoondhi and Puris/Papdis drove me into a situation that I had to prepare them all by my own.  If you can get hold of ready-made Puris/Papdis, Sev and Bhoondhis, making Bhel Puri gets much easier. There are mainly two versions: Dry Bhel Puri called Bhadang, where no Chutneys are added to the ingredients, they are served just with a drizzle of lemon juice. Whereas Wet Bhel Puris are served with a choice of chutneys to suit your taste buds.  Add extra Sweetness to the Tamarind Dates Chutney for a slightly sweeter version which is my personal favourite.

Cuisine : North Indian
Recipe Type : Chaat (Snacks)
Spice Level : Low
Difficulty : Medium
Author : SM

Preparation Time - 15-20 Minutes
Cooking Time - 30 -45 Minutes

You may need the following items before incorporating BHEL PURI 

Two different Chutneys :  
                         Tamarind-Date Chutney &                          
                         Hari Chutney(Green Chutney)

Savouries : 
                         Sev, 
                         Boondhi & 
                         Papdi 

TAMARIND-DATE CHUTNEY:

For detailed Recipe on Tamarind Date Chutney,  Click here...

TAMARIND DATE CHUTNEY

For HARI CHUTNEY / GREEN  CHUTNEY:

Preparation Time - 5-10 Minutes

Coriander Leaves - 1 Cup
Mint Leaves - 1 Cup
Green Chillies - 2 Nos.
Ginger - a small Piece
Chaat Masala - 1/2 Tspn
Cumin Powder - 1/2 Tspn
Black Salt - 1/2 Tspn
Sugar - a Pinch
Lemon Juice - 1/2 Tspn

METHOD :

• Clean and Rinse Coriander and Mint leaves through running water and allow the water to drain.
• Chop them finely.
• Grind all the ingredients mentioned under 'For Green Chutney' into a fine paste.
• Add few teaspoons of water if necessary The Green Chutney should be thick.

For SEV :

For detailed recipe on SEV, Click here ...

SEV

For Boondhi :

For detailed Recipe on BHOONDHI, Click here...

BOONDHI

For PAPDI :

INGREDIENTS :

All-Purpose Flour - 1 Cup
Oil - 1 Tbspn
Carom Seeds - 1 Tspn
Salt - To Taste
Water - as Required
Oil - To Deep Fry

METHOD :

For the Dough :

• Mix All-purpose Flour, Carom Seeds(Ajwain) and Salt in a bowl large enough to hold the ingredients.
• Drizzle 1 Tbspn of Oil and spread it evenly into the dry ingredients with your fingers.
• Add some water and knead the dough for about 1-2 minutes.
• Add little amount of water at a time and knead the dough again.
• Knead it into a stiff dough.
• Cover the dough with a wet kitchen towel and leave it aside for 25-30 minutes or up to an hour.
• Just before frying knead the dough again.
• Divide the dough into 2-3 portions. Keep them covered with the wet cloth.
• Roll each portion into a sheet with a rolling pin.
• There is no need to add dry flour while rolling the sheet. 
• Cut small roundels out of the rolled sheet, using a round cookie cutter or a small sharp-edged bowl.
• This will yield evenly shaped roundels.
• Prick all over the cut roundels with a fork.  This is to ensure that the Papdis don't fluff up while frying.
• Remove the remaining edges after cutting small roundels and roll it up again.
• Follow the suit for rest of the dough.
• Spread the cut roundels on a large plate. Make sure not to overlap the puris.
• Keep the plate covered until the small Papdis are deep fried.
• Heat enough Oil in a deep pan on a medium-high flame.
• Allow the oil to smoke-off and then reduce the flame.
• Deep fry the cut small roundels in hot oil, flip and turn them until they turn crisp.
• Fry the Papdis until they turn into light golden brown in colour or until the sizzling sound stops.
• Drain the fried Papdis with a slotted spoon and spread them on a paper towel.
• Once cooled down to room temperature, immediately store the Papdis in an airtight Container until you use them.

FOR BHEL PURI

      Once the Chutneys and Savouries are ready, Bhel Puri can be prepared within no time.  Just mix puffed rice, boiled potatoes & green peas/chickpeas/green moong dhal, finely chopped onions, carrots and tomatoes, add the Chutneys of your choice, garnish with Coriander leaves and Savouries with a final touch of Chaat Masala, there you go with a wonderful Indian Street Food which is an ultimate treat for your taste buds.
  

BHEL PURI

For BHEL PURI :

INGREDIENTS:

Sev - 11/2 Cup
Bhoondhi - 1/2 Cup
Papdi - 1 Cup
Puffed Rice - 11/2 Cup
Potatoes - 2 Nos.
ChickPeas/ Green Peas - 1/2 Cup
Onions - 2 Nos.
Tomatoes - 2 Nos.
Carrot - 1 No.
Coriander Leaves - Few
Green Chutney - 1/4 Cup
Tamarind-Dates Chutney - 2-3 Tbpsn
Chaat Masala - 1 Tspn
Salt - To Taste
Lemon Juice - 1-2 Tbspn

METHOD :

• Boil the Potatoes, peel and mash them or cut them into small pieces.
• If using Chick Peas: Soak them overnight or at least for 8-10 hours.
• Cook the Chick Peas with enough water until soft.
• Boil the Green Peas and keep them aside.
• Break the Papdis into small pieces.
• In a large bowl, add Puffed Rice, Boiled Potatoes, Chick Peas/Green Peas.
• Add along finely chopped Onions, Tomatoes, Coriander Leaves and grated Carrots.
• Pour in  Dates-Tamarind Chutney and Green Chutney.
• Sprinkle Chaat Masala and a dash of Salt.
• Add Sev, Bhoondhis and broken Papdis to the above.
• Finally, drizzle few teaspoons of Lemon Juice and mix well.
• Garnish with plenty of Sev, Bhoondhi and broken Papdi pieces for a crunchy texture.
• Serve and eat immediately.

NOTES :

• Assemble the Bhel Puri and serve them immediately.
• Otherwise, the Puffed Rice would get soggy.
• Prepare Sev, Bhoondhis and Papdis earlier and store them in air-tight containers.
• Chutneys can also be incorporated earlier and stored either in a refrigerator or Freezer(for longer shelf life).
• Chutneys give the extra note of flavour and taste to Bhel Puri.
• Can add Chick Peas, Green Peas or Green Moong Dhal.  Cook accordingly and add it to Bhel Puri.
• For How to cook Beans, Lentils and Pulses, Click here...
• Save some Sev, Bhoondhis and broken pieces of Papdis for garnishing.

  

PURIS FOR PANI PURI

    Crisp and fluffed up Puris looks quite tempting.  I have seen the Street Food vendors who sell Pani Puri and Bhel Puris have big packets of Puris hanging in their stalls.  They taste good as such. Puris for Pani Puris should be round and crispy so that we can slightly break the top portion, fill them up with preferred add-ons, Chutneys and Pani(Spicy Green Chutney Water) and gobble up.  The main factor that we should take note at this point is, Puris shouldn't turn soft when cooled down.
     There was a lot of trial n errors to get perfect Puris for Pani Puri. Things to be taken into consideration for crispy, fluffed up Puris are -

• The dough should be kneaded adding little water at a time, as Semolina tends to absorb water while kneading. 
• The dough should be kneaded for a bit longer time until it is elastic, and leave it aside covered with a wet cloth for few minutes.
• Roll them into thin even sheets.  Thicker ones would turn softer once cooled down.

Cuisine : North Indian
Recipe Type : Chaat Item (Snack & Savouries)
Difficulty : Medium
Spice Level - Low
Yields : 50 - 60 Small Puris
Author : SM

Preparation Time : 15-20 Minutes
Leavening Time : 30 Minutes - 1 Hour
Cooking Time : 15-20 Minutes 

 

HOW TO MAKE PURIS FOR PANI PURI

PURIS FOR PANI PURI

INGREDIENTS :

Semolina (Rava) - 1 Cup
All-Purpose Flour - 1 Tbspn
Baking Soda - 1/8 Tspn
Salt - To Taste
Oil - 1 Tspn
Water - 5-6 Tbspns(Approx)

For Frying Puris :

Oil - To Deep Fry

METHOD :

For the Dough :

• Mix Semolina, All-purpose Flour, Baking Soda and Salt in a bowl large enough to hold the ingredients.
• Drizzle 1 Tspn of Oil and spread it evenly into the dry ingredients with your fingers.
• Add half the amount of water and knead the dough for about 1-2 minutes.
• Add water little by little - 1 Tablespoon at a time and knead the dough again.
• Semolina tends to absorb water while kneading, so add water little at a time.
• Add all 6 Tablespoons of water and knead the dough until it turns elastic.
• Cover the dough with a wet kitchen towel and leave it aside for 25-30 minutes or up to an hour.
• Just before frying knead the dough again.
• Divide the dough into 2-3 portions. Keep them covered with the wet cloth.
• Roll each portion into a thin even sheet with a rolling pin.
• There is no need to add dry flour while rolling the sheet. 
• Cut small roundels out of the rolled thin sheet, using a round cookie cutter or a small sharp-edged bowl.
• This will yield evenly shaped roundels.
• Remove the remaining edges after cutting small roundels and roll it up again.
• Follow the suit for rest of the dough.
• Spread the cut roundels on a large plate. Make sure not to overlap the puris.
• Keep the plate covered until the small Puris are deep fried.

For Frying Puris :

• Heat enough Oil in a deep pan on a medium-high flame.
• Allow the oil to smoke-off and then reduce the flame.
• Deep fry the cut small roundels in hot oil, flip and turn them until they turn fluffy and crisp.
• Fry the Puris until they turn into light golden brown in colour or until the sizzling sound stops.
• Drain the fried Puris with a slotted spoon and spread them on a paper towel.
• Once cooled down to room temperature, immediately store the Puris in an airtight Container until you use them.
• Can use this fluffed-up Crispy Puris for Golgappa(Pani Puri), Dahi Puri or Ragda Puri.
• Some Puris turn out to be flat at times.  You can break them into pieces and use them in Bhel Puri, Sev Puri or Papdi Chaat.

NOTES:

• Knead the dough with little water at a time.
• Keep the dough/cut roundels covered with wet cloth all the time until you fry the Puris. 
• Roll the dough into a thin-even sheet.  There should be no cracks in the sheet, and it should be easy to roll, flip and turn the rolled dough from the rolling surface.
• For evenly shaped roundels use a cookie cutter or a small round sharp-edged bowl to cut the Puris from the rolled sheet.
• If the dough is not evenly rolled into a thin sheet, fried Puris tend to become soft once cooled down.
• Fry the Puris in medium-high flame.
• While frying the Puris, flip and turn them using a slotted spoon until the sizzling sound stops.
• This will yield crisp Puris.
• Can store the Puris in an Air-tight Container for up to 2 Weeks at room temperature.

ALOO PARATHA

     Aloo Paratha is one of the most famous Indian Bread stuffed with Potatoes.  This is a popular dish originating from Punjab, but can commonly be termed as a North Indian Dish.  Aloo Paratha can be served at any time of the day, it suits well for a breakfast, lunch and dinner.  Serve hot Parathas with a blob of Butter along with a cup of Curd(Yoghurt), Pickle or Raitha.
    We can see a rather different eating habit far more profoundly than we realize since the Food Revolution.  And I have always felt that the main medium of revolt being the Television Culture, started with the noteworthy launch of Doordarshan in India in 70s. Since then, North Indian Culture and food seeped slowly into South Indian Kitchen.  It has deeply rooted to the beginning of North Indian Khana even in South Indian Restaurants.  Least to mention the influence of Chinese Food in terms of Indian Cuisine.
     Aloo Parathas are Whole Wheat Indian Bread with a heart-warming Potato Stuffing. What makes Aloo Paratha special is the soft and tasty filling of potatoes flavoured with mild spice powders and seasoning. Garam Masala gives this Paratha a wonderful flavour, and Amchur (Dry Mango Powder) adds a tinge of tanginess to the dish. Usually, Parathas are roasted with lots of Ghee (Clarified Butter) and served with dollops of Butter.
      Aloo Parathas are wholesome as they are, so serve them with simple side dishes. These Parathas taste best when served hot with Pickles /Achar, Curd or Raitha.  Aloo Paratha is one best dish which can be packed in a Lunch Box, as it stays fresh and soft even after a long time.

For more Recipes on INDIAN BREADS, Click here...


Cuisine : North Indian (Punjabi)
Course : Main Course
Difficulty : Medium
Spice Level - Low
Serves : 4
Yields : 12 - 15 Parathas
Author : SM

Preparation Time : 25–30 Minutes
Leavening Time : 5–8 Minutes
Cooking Time : 15–20 Minutes

For more PARATHA RECIPES, Click here...

 

HOW TO MAKE ALOO PARATHA - POTATO STUFFED PARATHA

ALOO PARATHA

 

INGREDIENTS:

For The Dough:

Whole Wheat Flour - 2 Cups
Salt - To Taste
Sugar - 1 Teaspoon (Optional)
Ghee/Oil - 2 Tablespoon
Water - as Required
  

For the Stuffing:

Potatoes - 3-4 No's.
Onion - 1 No.
Green Chillies - 1-2 No's.
Cumin Seeds - 1 Teaspoon
Red Chilli Powder - 1/2 Teaspoon
Garam Masala - 1/2 Teaspoon
Dry Mango Powder(Amchur) - 2 Teaspoons
Coriander Leaves/Spring Onions - Few.
Salt - To Taste
Oil/Ghee - 2 Teaspoons

To Cook :

Ghee/Oil - 4-5 Tablespoons (To Drizzle)

METHOD :

For the Dough:

• Mix all the ingredients mentioned under 'For the dough', adding a little water, and knead it into a pliable dough.
• Finally, add oil /melted Ghee and knead it again for about 7-8 minutes.
• Cover and leave it aside for 5-8 minutes.
• Before rolling them, knead it again.
• Divide the dough into 12-15  medium-sized balls and keep it aside.

For the Stuffing:

• Boil the Potatoes, peel and mash them.
• Heat Oil/Ghee in a Pan over medium flame.
• Splutter Cumin seeds, add finely chopped Onions and Green Chillies.
• Sauté them until Onions turn translucent.
• Add, Red Chilli Powder, Garam Masala to the above and fry this on a very low flame for few minutes.
• Add mashed Potatoes along with a dash of Salt and mix well.
• Sprinkle Amchur Powder and finely chopped Coriander Leaves/Spring Onions and mix well.
• Leave this on a low flame for a few minutes and switch off the flame.
• Allow it to cool.
• Divide the Potato Stuffing into 12-15 medium-sized balls and keep them aside.

For Aloo Paratha:

• Roll the dough balls into thin circles.
• Place a little Potato Stuffing at the centre.
• Bring the sides of the dough together and seal them tightly with your fingers, shaping them into a ball.
• Dust some flour and roll the dough with Potato Stuffing into a Circle.
• Heat a griddle (Tawa) and cook each paratha on a medium flame.
• Drizzle 1/4 Teaspoon of Oil/Ghee over each Paratha and cook them until they turn into golden brown colour on both the sides.
• Follow the suit for the rest of the dough balls.
• Serve hot Parathas with a bowl of Curd (yoghurt), Raitha or Pickle.

NOTES:

• Add very little water as required while kneading the dough.
• Adding Ghee/Oil while kneading the dough yields soft Parathas.
• Can Substitute Amchur(Dry Mango Powder) with Lemon Juice.
• Chop Onions and Green Chillies as finely as possible.
• Can avoid adding Green Chillies too.
• Mash the potatoes without any lumps.
• If the Potato stuffing is prepared without lumps and large pieces, the Parathas will not break while rolling.
• Cook Aloo Parathas over a hot griddle.  If cooked at low temperature, Parathas tend to become hard.
• Can avoid adding Ghee/Oil while roasting the Parathas.
• Can also smear a blob of butter over hot parathas before serving.

EASY GARLIC BREAD RECIPE

 
     There are several methods and twists for making Garlic Bread, the easiest method is rubbing a cut clove of garlic over toasted slices of Italian or French bread, and spreading the toast with olive oil or butter.
     Since having those Garlic Breadsticks from Pizza Hut, I was on a hunt to get perfectly toasted Garlic Bread.  On the run, I have come up with few easy methods of making Garlic bread at home.  Choose the method apt for your taste, depending on how you like your breadsticks, either soft/crispily toasted. Also, a good Garlic Bread recipe should neither be greasy or dry.  The main trick is to get the bread butter proportion perfect to suit your loaf.
     If you have Garlic Butter Spread ready in your hand, then the job would get much easier.  Garlic Butter spread is an easy recipe which can be incorporated into, within minutes at home. I usually prepared my own Garlic spread at home, a fresh batch every time I make Garlic Bread. Finely mince/ grind/smash few cloves of Garlic, just warm up Unsalted Butter and saute it along until raw flavour goes on a very low flame.  Add some Parsely/Chive or any herb to suit your whims and fancies to the Butter, there you go with a simple Garlic Butter spread. Can warm up the butter along with garlic and parsley in a microwave oven at high for 2-3 minutes.
     This easy Garlic Bread Recipe can be prepared with any type of bread, a normal Loaf of Bread, French Bread(Baguette).  Cut them into halves or into sticks, spread them with Garlic Butter Spread.
It can be grilled or broiled until toasted or baked in an Electric Oven or a Microwave Oven. If you do not have any of the above just toast them over a hot griddle.  I have given all three methods of cooking for perfectly toasted Garlic Bread Sticks.

Course : Appetiser/Starter
Difficulty : Easy
Serves : 3-4
Author : SM

Preparation Time : 20 - 30 Minutes
Cooking Time : 15 - 20 Minutes

INGREDIENTS :

Bread  - 1/2 Loaf
Unsalted Butter - 1/2 Cup
Garlic - 5-6 Cloves
Parsley/Chives - Few

METHOD :

For Garlic Butter Spread :

• Add Butter in a shallow pan and warm it up.
• Saute finely minced/ground/smashed Garlic Cloves in warm butter for few minutes or until raw flavour goes.
• Care should be taken not to burn the garlic cloves.  This will alter the taste of the garlic spread.
• Add finely chopped Parsley and switch off the flame.
• Can prepare this Garlic Spread ahead and store them in the refrigerator for up to a week and in a freezer for 2 months.

EASY GARLIC BREAD RECIPE :

 In an Electric Oven :

                                         Crispily Toasted

• Preheat oven to 350°F/180°C.
• Cut the bread into sticks or into any desired shape(Depending on the loaf used).
• Spread with Garlic Butter Parsley mixture over the breadsticks.
• Line them up on a Baking tray.
• And Toast them up for about 8-10 minutes.
• Flip the Bread Sticks and return to oven on the highest rack.
• Toast them for another  8-10 minutes until the edges begin to brown.
• Watch carefully while toasting the breadsticks, it can easily get burnt.
• Adjust the temperature accordingly and toast.
• Remove from Oven and Serve Garlic Bread immediately.

                                         Soft Garlic Bread

• Preheat oven to 350°F/180°C.
• Cut the Bread into the desired shape and Spread the Garlic butter parsley mix.
• Line them up on a Baking Tray.
• Wrap the Bread in aluminium foil and heat for 15 minutes in the oven.
• Remove the wrap and let it cool down for a minute.
• Serve hot.

In Microwave Oven :

• Cut the bread into sticks or into any desired shape(Depending on the loaf used).
• Spread with Garlic Butter Parsley mixture over the breadsticks.
• Line them up on a  microwave-safe plate.
• And Cook them on Microwave High for 30-40 Seconds.
• Flip the Bread Sticks and again cook for 30 Seconds until the edges begin to brown.
• Adjust the timing for Soft/ Crispily Toasted Garlic Bread Sticks.

Over a Griddle(Stove Top Method) :

• Heat a Griddle or nonstick pan over a medium flame.
• Line up the Breadsticks smeared with Garlic Butter Spread on the hot griddle.
• Cook them on a medium flame.
• Allow to brown or crisp on the first side for about 1 to 2 minutes.
• After browning, flip the bread and repeat the process on the second side. 
• Once done, remove the Garlic Bread Sticks from the griddle and serve them hot.

• Can use store bought Garlic Butter Spread for a quick fix.
• Garlic Powder can be substituted for Garlic cloves.
• Can use Olive Oil instead of Butter.
• Use any herb of your choice for the Garlic Butter Spread.
• Parsley, Chives and Basil serve well.
• Can warm up the butter along with garlic and parsley in a microwave oven at high for 2-3 minutes.  
• Can top the toasted Garlic Breadsticks with your choice of Cheese and bake until they melt.
• Adjust the time of cooking to get your choice of soft/crispily toasted Garlic Bread Sticks

BEETROOT PORIYAL

     Beetroots - beautifully coloured vegetable with a down to earth smell. Lovely Ruby Bulbs dangling from Emerald leaves - A miracle of nature, perfection personified.  In the sense of shape, smell, colour and nutrition.  What I love most of this vegetable is its magical colour which can turn anything you add into a deep pink, overpowering its true nature.  Then comes the wonderful earthy smell synonymous to this vegetable.
     Beetroot is a superfood to keep you in the Pink of Health. It is a good source of Iron, Folates and are rich in Anti-oxidants. It detoxify our system,  lowers Blood Pressure, purifies the blood, cleanses the liver and boosts stamina.
     Any Vegetable Poriyal is a common dish prepared at home.  It is quite similar to Thorans prepared in Kerala, but with a slight variation in seasoning.  Thorans aren't seasoned with Black Gram Dhal/Bengal Gram Dhal, but rest of the ingredients remain the same. Not a day goes without a Poriyal/Thoran.  It serves as a good combo with Rice and Sambar/Curry, Rasam, Curd etc., Adding Coconut to Poriyals is you choice.
     Beetroot is one default vegetable in my pantry and love to prepare variety of dishes out of it.  Usually I prepare my favourite Beetroot Curry, Beetroot Poriyal/Thoran and Beetroot Pachadi. We can even make Beetroot Sabzi which goes along with Chappathis and Puris.  Try your hand with Beetroot Paratha/Beetroot Puri for a beautiful coloured Indian Breads. I love the way Beetroots transforms the colour of a dish.

Course : Side dish
Spice Level : Moderate
Difficulty : Easy
Serves : 4
Author : SM

Preparation Time - 5 -10 Minutes
Cooking Time - 5 - 10 Minutes

INGREDIENTS : 

Beetroot - 2 Nos.
Shallots - 4-5 Nos.
Garlic - 2 Cloves
Green Chillies - 2 Nos.
Grated Coconut - 3 Tbspn
Turmeric - a Pinch
Salt - To Taste
Sugar - A Pinch(Optional)

For Seasoning :

Oil - 2 Tspn
Mustard Seeds - 1 Tspn
Urad Dhal - 1/2 Tspn
Dry Red Chilly - 1 No.
Curry Leaves

METHOD : 

• Wash, clean and peel the Beetroots and finely chop them.
• Heat Oil in a pan, splutter Mustard Seeds, Urad Dhal, Dry Red Chillies and Curry Leaves. 
• Saute finely chopped Onions, Garlic Cloves and Green Chilies until onions turn translucent.
• Add Chopped Beetroots along with Turmeric, Salt, Sugar and give a quick stir. 
• Sprinkle some water and cook until they turn soft for about 4-5 minutes.
• Once the Beetroots are well cooked, sprinkle grated Coconut and mix well.
• Leave the Beetroot Poriyal on a low flame for about a minute.
• Serve Beetroot Poriyal along with Rice and any curry of your choice. Goes well with Chapathis too.

NOTES :

• You can finely chop the Beetroots or alternatively you can grate them for Beetroot Poriyal.
• Adjust the number of Green Chillies and Dry Red Chillies to your spice preference.
• Adding Sugar and grated Coconuts are totally optional.

TOMATO KURMA

      Let's start with a tetchy classical tale whether Tomato is a Fruit/ Vegetable.  If asked, a Botanist would end up saying that a fruit is an entity that develops from the fertilized ovary of a flower. But in Culinary terms, it is literally a sense of revelation which classifies Tomato into a Fruit or a vegetable.
          "Knowledge is knowing a Tomato is a Fruit,
           Wisdom is not to putting it in a fruit salad
            Philosophy is wondering if that means ketchup is a smoothie"- Miles Kingston
     In most of the culinary world, it is considered as a Vegetable, whatever... We Indians end up trying new culinary techniques and innovate unlimited dishes from whatever available.  Chutneys/Curries fall mainly into this category - new versions of chutneys/curries are invented every now and then in almost every Indian Kitchen. We can even see new versions of Rasams these days like Cranberry Rasam & Pineapple Rasam.
    Tomato has a versatility of its own that it can be added to almost all dishes in some way or the other, not into a fruit Salad anyway. As Toppings, in Salads, we can even Stuff those luscious fruits, or just serve them grilled or charred, convert them into tasty Salsas, dippings, sauces/ ketchup, serve them as Chutney and Curries or in a Curry/Rice Dish, Add a slice of it into your Sandwich/Burger.  Tomato serves well with its wonderful nature of tanginess and lusciousness.
     With a number of Tomato Chutneys/Curries in the list every now and then I end up preparing at least one Tomato Chutney /Tomato Curry in a week to go along with Idli/Dosa.  But this Tomato Kurma is a simple curry, yet so flavourful - the smell of this Tomato Kurma lingers in your hand even long after you have eaten this.  Even though the spices are sparsely used in this recipe it does a wonderful job to the curry.
     Tomato Kurma/Thakkali Kurma is a simple recipe which can be prepared within minutes.  This Tomato Kurma has a tangy taste synonymous with Tomatoes with a rich aroma from the mild spices added into the curry.  Pairs well with Dosas especially soft -white Dosas, Uthappams, Idlis, Paniyarams, Chappathi, Idiyappam, Appam etc.,



Cuisine : South Indian
Course : Side Dish
Spice Level  : Medium
Difficulty : Easy
Serves : 3- 4
Author : SM

Preparation Time - 15-20 Minutes
Cooking Time - 10 - 15 Minutes

INGREDIENTS :

For the Masala Paste:

Salt - To Taste

For Coconut Paste :

For Seasoning :

For Garnishing :

METHOD :

For the Masala Paste:

• Heat Oil in a Pan, and saute finely chopped Onions & garlic until onions turn translucent.
• Add Turmeric Powder, Red Chilli Powder and Coriander Powder to the above and fry for a while on a low flame until the raw flavour goes.
• Add finely chopped Tomatoes and saute until the tomatoes are well cooked and oil separates from the mix.
• Add Tamarind paste and Salt to the above and mix well.
• Leave this on a low flame for few minutes.
• Switch off the flame and allow the mix to cool.
• Once cooled, grind the above mix into a smooth paste and keep it aside.

For Coconut Paste :

• Soak Poppy Seeds in few teaspoons of water and keep it aside.
• Grind all the ingredients mentioned under 'To grind' along with soaked poppy seeds into a fine paste and keep it aside.

FOR TOMATO KURMA :

• Heat oil in a pan, splutter Fennel Seeds and Curry Leaves on a low flame.
• Care should be taken not to burn the fennel seeds, as it will change the flavour of Tomato Kurma.
• First, add ground Masala Paste and saute it on a low flame until Oil separates from the mix.
• Adjust the Salt to taste.
• Add the Coconut Paste to the above and mix well.
• Leave this on a low flame until the raw flavour goes for few minutes.
• Add Water if necessary.
• Cook this on a low flame until you get the desired consistency.
• Finally, garnish the Tomato Kurma with finely chopped Coriander leaves and serve hot.

NOTES :

• Adding Tamarind Paste is purely optional.
• If the tomatoes are not tangy enough/ if you like a tangy version of Tomato Kurma - add tamarind paste.
• Soaking Poppy Seeds prior to grinding will help you get a smooth paste otherwise, they may float over the Curry.
• Can prepare the same recipe without grinding the 'Masala Paste" follow the step as such, until they are Sauteed and masala powders are fried, then pour the coconut paste and follow the suit.
• Can add a pinch of sugar to balance the tastes.
• Any Vegetable oil can be used for the recipe, but Gingelly Oil gives the authentic flavour.

 

IDLI UPMA

      Idli Upma is an ultimate quick fix with left-over idlis & simple seasonings.  And at times if your idlis turn out to be hard, then this recipe is sure to rescue you.  Why left-over idlis for this recipe?  The two factors I reason out are
     - Fresh- Hot idlis cannot be crumbled up without lumps.
     - They turn out to be sticky too.
       So, Cold ones serve the purpose neatly.
     

    When it comes to South Indian Cuisine the two dishes which comes to everyone's mind should be Idli & Dosa. The staple breakfast item of almost all South Indians households. Variety and Variations of the dishes are served all over the world. The above vegetarian oriented dishes are relatively easy to make, healthy and serve as a quick fix.  You have the batter then you can fix a breakfast or dinner within minutes.
     

    When it comes to Indian food abroad and if asked for one in any Indian restaurant, it would always end up with a variation of North Indian Cuisine.  But you do get South Indian food that would mostly be Idli(Sambar Idli), Dosa mostly Paper Roast/Masala Dosa, Uthappams, Appams, Uzhundhu Vadai/Medhu Vadais prepared mostly to suit the restaurant standards slicked and drenched with lots of oil. Nothing like a simple home-made South Indian Tiffin Items. Even South Indian foodies rarely bother to venture further and try other South Indian dishes.
    

     This humble 'Idli Upma' is one dish which has never been in the lime light and has never ever travelled out from the confined South Indian Kitchens. One dish which can never be seen in a restaurant.  So no wonder even South Indian foodies around the world would least have an idea of the dish. Mostly prepared to use up the leftover idlis, in a simple and easiest way.  All the more it serves well for a breakfast, evening teatime snack or for dinner.  Serve it along with Coconut Chutney & Sambar or any chutney of your choice for an extra note of flavour and taste.
     

    My husband loves this Idli Upma, and he always says if there are left-over idlis, make Idli Upma.  Whereas my kids would ask me to prepare Idli Fries out of it.  So, for the above reasons, I have got into a habit of preparing extra batches of idlis just for the purpose, keep them in the refrigerator and prepare Idli Upma or Idli fries.  Mind you, they are not left-overs or I make Idli Upma because Idlis turned out to be hard😜

    When I write about Idli Upma, I cannot stop writing about the nostalgic memory which always comes along with this Idli Upma and the Tamil Movie 'Suryavamsam', least to mention the background score of Music director S.A. Rajkumar. La... La... La... La... La... La...  Rosapoo chinna rosapoo...

Cuisine : South Indian
Course : Main Course
Difficulty : Easy
Serves : 3-4
Author : SM

Preparation Time : 15-20 Minutes
Cooking Time : 10 - 15 Minutes

For more recipe on Tiffin Items, Click here...

INGREDIENTS :

Idli - 8-10 Nos.
Onion -1 No.
Green Chillies -3 -4 Nos.
Ginger(1" Piece) - 1 No.
Turmeric Powder - 1/4 Tspn (Optional)
Coconut - 3 Tbspn (Optional)
Lime Juice - 2 Tspns
Salt - To Taste
Sugar - a Pinch

For Seasoning :

Oil/Ghee - 1 1/2 Tbsp
Mustard -1 Tsp
Bengal Gram Dhal - 1/2 Tsp
Urad Dhal - 1/2 Tsp
Dry Red Chillies -2 Nos.
Curry leaves -  a Sprig

Garnishing :

Coriander Leaves - Few

METHOD :

• Crumble the idlis coarsely with your fingers until they are evenly crumbled without any lumps and keep them aside.
• Heat Oil in a pan, splutter Mustard seeds.
• Add Bengal Gram Dhal & Urad Dhal along with Dry Red Chillies and Curry leaves.
• Fry the above on a medium flame until fragrant and the colour changes into slight golden brown.
• Add finely chopped Onions, Green Chillies and Ginger to the above seasonings and saute until Onions turns translucent.
• Sprinkle the Turmeric Powder and give a quick stir on a low flame.
• Add grated Coconut to the above and mix well, leave it on a low flame for 1-2 minutes stirring occasionally.
• Add crumbled Idlis along with Salt and mix well until all the ingredients are well incorporated.
• Leave this on a low flame for few minutes.
• Pour in the Lime Juice along with a pinch of Sugar and mix well.
• Garnish the Idli Upma with finely chopped Coriander leaves.
• Serve Idli Upmas hot along with Sambar or Chutney.

• Prepare this Idli Upma with cold Idlis.  Can prepare Idlis in advance and store it up in the refrigerator.
• Fresh- Hot idlis cannot be crumbled up without lumps and they turn out to be sticky too.  
• For white Idli Upma, avoid adding Turmeric Powder.
• Can prepare the Idli Upmas without Coconut too.
• I usually add Lime Juice for an extra flavour and taste.
• Adding Sugar will balance the overall taste of the dish, but it is purely optional.

 

KHEEMA FRY - PESHAWARI STYLE

     In the long run of repetitive cooking, some new style of recipes into our kitchen would surely rejuvenate the taste buds. I have always cooked similar dishes with Minced Meat, maybe a stir fry with Cabbage and Green Peas, mostly ending up with Mutton Kola Urundai and Kuzhambu(Meat Balls) and rarely with Kheema Biriyani.  But this recipe came to me off-handedly.  But the ingredients and the simplicity of the recipe instantly made me try it out.
      Mutton Kheema Fry in Peshawari Style is an absolute treat to the taste buds with its robust mixture of spices and flavours. And the uniqueness of the dish comes from the way it is slowly cooked resulting in a flavour-filled, extremely succulent Peshawari Mutton Kheema Fry. This serves as a perfect combo for Rotis, Naans, Parathas and Rice dishes.
       Peshawar is a city in Pakistan with a rich history and culinary tradition.  Peshawari Cuisine has a dominant Pashtun influence. Peshawri Cuisine maintains its taste, flavours and ingredients from its own rich heritage, culture and mainly history. Peshawari cuisine where spices and flavours are used in a controlled but mindful way is famous for its rustic style. Most of the Punjabi dishes are influenced by this method. 

Cuisine : Peshawari (Pakistan)
Course : Side Dish
Spice Level : Medium-High
Difficulty : Medium
Serves : 4
Author : SM

Preparation Time : 15-20 Minutes
Marinating Time : 30 Minutes - 2 Hours
Cooking Time : 45 Minutes - 1 Hour

 INGREDIENTS :

To Marinate :

Minced Mutton  – 250 Gms
Ground Masala Paste - 3/4 Cup(Approximately)
Thick Curd- 1 tbsp
Salt – To Taste

To Dry Roast :

Shah Jeera- 1 Tspn
Coriander Seeds - 1 Tbspn 

For Masala Paste :

Onion - 1 No. 
Ginger - 1" Piece
Garlic - 6-8 Cloves
Dry Chillies - 3-4 Nos.
Anaar Dhaana /Dry Pomegranate Seeds – 1 Tbsp
Oil - 1 Tbspn 
 

To Saute :

Onions – 1 No.
Green chillies - 4-5 Nos.
Tomatoes – 2 Nos.
Turmeric powder – 1 Tsp
Red chilli powder – 2 Tsp
Coriander Powder – 1 tbsp
Garam Masala Powder – 1 Tspn
Oil – 1 Tbspn

For Garnishing :

Ginger – 1/2" (cut into thin strips)
Coriander Leaves – Few

METHOD :

• Dry roast Coriander seeds & Shah Jeera on a very low flame until aromatic.
• Grind it into a fine powder and keep it aside.
• Saute finely chopped Onion, Ginger, Garlic, Dry Chillies and Anaar -Dhaana until onions turn translucent.
• Allow it to cool and grind this into a coarse paste.
• Marinate Minced Meat with this ground paste, salt and curd.
• Leave it aside for at least 30 minutes or up to 2-hours maximum.
• Heat oil in a pan, saute finely chopped Onions and Green Chillies until onions turn translucent.
• Add Ginger-Garlic paste and fry until the raw flavour goes.
• Add Turmeric Powder, Red Chilli Powder and Coriander Powder and fry for a while.
• Add chopped Tomatoes to the above and saute it until tomatoes are well cooked and oil separates from the mix.
• Now add freshly ground Shah Jeera and Coriander Powder and give a quick stir.
• Add marinated minced meat and mix well.
• Pour enough water, salt and allow it to cook.
• When the minced meat is well cooked, sprinkle Garam Masala Powder and mix well.
• Leave this is on a  low flame for few minutes or until it becomes slightly dry.
• Garnish with Ginger strips and Coriander leaves.
• Serve hot with Chappathis, Rotis, Parathas or Plain Rice/ Basmati Rice.

NOTES :

• Can use minced Lamb/Beef for this recipe.
• I have slow cooked the minced meat, alternatively can pressure cook the meat for a Whistle on a high flame and 2 whistles on a low flame.
• Adjust the spices to suit your taste preference.