I love Tata Sky- it has made my life jhin ga la la! Simply because we get new recipe videos everyday. These are typically 4 videos recorded for NDTV Good times and some other regional channels earlier. The set of 4 videos is called ‘Menu for the day’ and it has a starter, a salad/ beverage, a main course dish and a dessert. Some times the combination varies, like if its raining too much outside they have only hot snacks. They even have festival special videos where they demonstrate how to make delicacies specific to each occasion. Continue reading
Happy New year ! May 2010 bring happiness, health and prosperity to you all. Yesterday we had the most relaxed New Years celebration. We went to Niligiris Cake exhibition in St Josephs High School Grounds. Raina was excited about the Big Taj Mahal cake. She couldnt believe it was all cake. There was a long ship, folk dancers, flower baskets, horses, etc; all made out of cake. Continue reading
For a really long time I have been thinking of making these vegetarian kababs which my mom had learnt from her close friend. Its a recipe that requires considerable effort and may be thats why I was putting it off. Finally, when I saw the Monthly Mingle – Grill It event being organized by Live to Eat, it motivated me to try my hand at it. These vegetarian kababs are made from black chick peas. Its a long drawn process of soaking, boiling, stir frying, grinding, grilling and then finally toasting. Let me see, have I left out any cooking procedure? 🙂
I grilled the kababs in the oven so that the outer crust gets a firm texture. Then I went on to toast it on the flame directly. I must also tell you that the end result tasted like never before. The taste of the carefully and mildly burnt sections of the kabab was so unique that now I might want to make it more often.
These kababs which are a bit dry should preferably be served with a minty, thick curd dip or a cheese dip to add to the moisture content.
- 2 cups black chickpeas
- 1/2 teaspoon Jeera seeds
- 2 teaspoons Ginger garlic paste
- 1 Onion
- 1 teaspoon Chaat masala
- 1 teaspoon coriander powder
- Pinch of Hing or Asafetida
- 1 Green chilly
- 1 tablespoon Oil
- 1 slice of small brown bread
- 1 teaspoon of maida (all purpose flour)
- Few springs of Coriander leaves
- Soak chickpeas overnight.
- Pressure cook until soft. Will require at least 4-5 whistles on medium flame.
- Drain out excess water. Heat oil. Add Jeera seeds.
- Once the seeds splutter add asafetida, slit green chilly, chopped onion and ginger garlic paste.
- Once onions appear soft add chick peas, coriander powder and salt. Mix well.
- Turn off the heat. Add chaat masala and coriander leaves. All this to cool.
- Grind this mixture in a mixie jar without adding water.
- Now mix maida, 1 teaspoon of oil and crumbled brown bread. Knead for a minute to form a smooth dough.
- Now take a skewer and wrap the chickpea dough around it. Give it an elongated shape with your hands.
- Brush oil over it. Grill it in oven for about 15 mins at 200 deg C.
- Now place skewer directly over the flame very carefully. Ensure you dont allow it to rest in one position for more than 2 seconds else it will get burnt. Careful with your fingers too.
- Your vegetarian seekh kababs are ready. Serve with sauce, chutney and salad.
Chole Tikki Chaat
A Tikki is nothing but a flattened cutlet made out of alu. Its to be eaten with Chole masala, Pudina and Tamarind chutney. In the picture you can see the set of suggested garnishes that go with Chole Tikki.
The overall time and effort to make this dish is actually quite high. Also, unlike other chaats its very heavy, so one day you can make this dish and give dinner a miss.
For the tikki
- 3 potatoes
- 1/4 cup peas
- 1 teaspoon Jeera powder
- finely chopped green chillies
- finely chopped coriander leaves
- A small piece of ginger
For the Garnish
- Chole Masala
- Pudina chutney
- Tamarind chutney
- Curd (optional)
- Finely chopped onions
- Finely chopped coriander leaves
- Om podi or Fine Sev
For the tikki
- Boil potatoes and peas. Mash and let them cool.
- Add jeera powder, salt, grated ginger, green chillies, coriander leaves and mix well.
- Make small flat cakes with wet hands and shallow fry on a hot tawa.
- Place alu tikki on the serving plate. Add 2 tablespoons of chole masala on it.
- Now garnish with curds (optional), pudina chutney, tamarind chutney, finely chopped onions, coriander leaves and finally sev mixture.
Please NOTE :
- Salt in the tikki should be added carefully as chutneys and Chole masala already contain salt. The alu tikki usually contains a lot of masalas. However, in this dish we are coupling it with chole masala which is already full of spices, so we keep the tikki simple.
- The order of garnishing needs to be followed correctly. For instance, if we put the curds or chutney on top of the sev, the sev can become soggy.
With every single paani puri you can experience an explosion of flavors in your mouth. Freshly made minty water is something people like to drink like a mocktail. Its not only tasty but also helps in overall digestion just like jal jeera.
- 1 cup Pudina leaves
- 1/2 teaspoon Black salt
- 1/2 teaspoon White salt
- Pinch of sugar
- Pinch of red chilly powder
- 1 teaspoon roasted jeera powder
- 1 lemon sized ball of tamarind
- 10 puris
- 1 aloo
- Handful chole (or whole green moong dal)
For the masala
- Boil potatoes and cut into tiny cubes.
- Soak channa (or moong dal) overnight. Boil them till they are soft.
- Dry roast jeera seeds. Once brown, grind in a mortar pestle.
- Mix channa and potatoes with some roasted jeera powder, salt and chaat masala (optional)
For the paani
- Soak tamarind in some water and let it swell.
- Wash pudina leaves well and puree it in a mixie jar.
- Once puree is ready, strain it and add roasted jeera powder, black salt, white salt, red chilly powder, sugar and tamarind water.
- Now add some plain water and taste the mix. You might need to add more salt or chilly depending on the final taste.
Moong Dal Chaat
The moong dal cooked by the method described below is usually used in filling pani puris. We enjoy this chaat at least once a week for breakfast.
- 2 cups of whole green moong dal
- 1/2 teaspoon cumin seeds
- 1 green chillie
- 1 onion
- 1/2 teaspoon Jeera powder
- 1/2 teaspoon Chaat masala
- Few curry leaves
- Soak 1 cup of moong dal overnight.
- Once soaked, microwave it in water for about 20 mins. If you dont have a microwave you can boil the dal in a vessel till its tender.
- Strain water out of the dal and set aside.
- Heat oil, add cumin seeds, slit green chilly, onions and curry leaves.
- Add moong dal to this tempering. Add jeera powder, chaat masala and salt. Saute well.
- Garnish with finely cut onions and coriander leaves.
- Serve moong dal with curds and sweet ‘n sour tamarind chutney.
Please NOTE :
- Care needs to be taken not to soak moong dal for too long as it may sprout.
- Do not try to pressure cook the dal as it gets mashed up and then doesnt taste like chaat anymore.
This Maharashtrian delight needs some more time and effort to make as compared to other breakfasts but once its done its worth the effort you put into it. To make it nutritious you can replace potatoes with other vegetables like cabbage and beans. You can also skip the extra dollops of butter that are added to toss the fat out of the dish. This kind of a bhaji when eaten with a brown bread pav can completely change this dish into a very healthy option for calorie conscious people.
Right now I am presenting to you the original style in which it is made :
- 1 Potato
- 4 Tomatoes
- 2 Onions
- 1 Capsicum
- 1/2 cup Peas
- a few florets of Cauliflower
- 2 teaspoons Ginger garlic paste
- 3 tablespoons Pav Bhaji masala
- 1 lemon
- Pav bread
- Boil Cauliflower, peas and potato. Mash once done and set aside.
- Heat a kadai. Take some oil and fry the onions. Once they discolor add ginger garlic paste and Pav bhaji masala. After a few minutes add finely cut tomatoes, capsicum, salt, 2 large dollops of butter and fry till the oil leaves the sides of the pan.
- Now add the mashed vegetable and continue to cook for 5 more minutes. Once done, squeeze the juice of a fresh lime into it.
- Garnish the bhaji with coriander leaves. Heat the pavs on a pan with some butter.
- Serve Pav Bhaji with finely chopped onions and small pieces of fresh lime.
- If you like a thick gravy in the bhaji you can add some cornflour paste to the bhaji eventually and cook for a few minutes. For this, you need to dissolve 2 tablespoons of cornflour in 1/2 cup cold water and stir to obtain a paste.
- I personally don’t like food color, although most people do add reds and oranges to their Bhaji.