Chettinaad Mushroom Curry

This delicacy from Chettinaad with a modern twist that is tangy and spicy taste. Its great with rice and naans.

Ingredients

1 cup washed and quartered mushrooms (khumbh) (white button or cremini)
4 whole dry kashmiri red chillies
10 to 12 whole black peppercorns (kalimirch)
1 tsp poppy seeds (khus-khus)
2 tsp chana dal (split bengal gram)
1 tsp oil
1/4 cup tamarind (imli) paste
6 to 8 curry leaves (kadi patta)
a pinch of asafoetida (hing)
1 tsp turmeric powder (haldi)
salt to taste

Method
    1.    Dry roast red chili, black pepper corns, poppy seeds and chana dal until they are golden brown in colour.Allow it to cool.
    2.    Blend them together in a mixer till smooth.
    3.    Heat oil in a deep pan, add asafoetida, curry leaves, mushrooms and salt
    4.    Cook the mushrooms on a medium flame till they leave water or become soft, add the prepared powder and toss it well.
    5.    Dissolve the tamarind paste to 1/2 cup water.Add the tamarind water
    6.    Let this cook for 10 min
   
Serve it with fried rice, naan or appam

Green Chana Aloo Subzi/Chickpea with potatoes

Potatoes with Chana (chickpeas) is a great combination. It is a wonderful source of carbs and proteins. It is originally from central India and made for weddings but its so easy to make that you can make it as often as you like.

Ingredients

1 Cup Green Chana/Kabuli Chana
1 Large Potato
1 medium onion
2 tomatoes
2 tsp ginger garlic paste
1 green chili (more if you like it spicy)
Salt to taste
1 tbsp Garam Masala
1 tsp cumin seeds
2 tsp turmeric powder
1 tsp lemon juice
Cilantro for garnish

Method

- Peel and dice the potato into medium sized chunks
- Pressure cook chana and potatoes till tender (3 whistles)
- Make a puree of onion, ginger-garlic, tomatoes, green chili
- Heat oil and add cumin seeds
- Once they splutter, add the puree
- Add turmeric and garam masala
- Let this cook for 4-5min. The puree will turn from pink to darker slightly darker color
- Now add salt to taste
- Add the chana and potatoes
- Add a cup of water
- Let it cook for a few minutes
- Add lemon juice and mix well. Remove from heat.
- Garnish with cilantro

Its a good accompaniment for your bread and/or rice. Enjoy it hot!!

Homemade Potato Chips

Potato chips are available every store and vending machine with different flavors. But there is nothing like home made potato chips with salt and cayenne. Trust me it tastes so yummy and very easy to make.

Ingredients

2 Large Yukon Gold Potatoes (Makes 2 servings)
Salt to taste
Cayenne pepper to taste
1 tsp asafoetida (optional)
Vegetable Oil to fry

Methods

- Peel the potato
- Thinly slice the potatoes using a mandolin. This is needed to get really thin slices otherwise the chips won't turn out as good.

Mandolin's are usually quite expensive, so an alternate option is to get Anjali slicer from Indian store. Much more affordable and great results.

- Heat the oil in a pan.
- Mix salt, cayenne pepper and asafoetida into a bowl
- Wash the sliced potatoes in cold water 2-3 times
- Place them on a kitchen towel and pat them dry
- Now drop the chips into the oil and don't overcrowd
- On medium heat, let the chips fry for a bit. Keep an eye to make sure that they are not browning.

- Take the chips off and drain on a paper towel
- Sprinkle the spice on top

Enjoy the crunchy home made ships with sandwich, burger, rice or just by itself.

Vegetable Pulao/Pilaf

Plain rice can be boring. To spruce up your rice with little efforts, just add some veggies and spices that changes the taste and look drastically.

Ingredients

1 Cup of frozen/fresh mixed vegetables ( Peas, Carrots, beans, bell peppers)
2 cloves (optional)
1 tsp ginger-garlic paste
1/2 cup EVOO (exit virgin olive oil)
salt to taste
1 black cardamon or 2 small cardamom pods (option)
1 tsp cumin seeds
1 cup Basmati/long grain rice

Method

- Heat a little oil and add the cumin seeds
- Add the veggies and let them cook. Add in the order of bell pepper, beans, carrots and peas as they take different time to cook.
- Wash a cup of rice with water
- Add the cooked veggies, cardamom pods (leave the pod as is)
- Salt and the oil
- Add 2 cups of water
- Mix it all well.
- Cook the rice ( in pressure cooker/rice cooker/stove top)
- When all the water is absorbed, remove from heat.
- Fluff the rice. Mix it well.
- Remove the cardamom pods

Serve it hot with Raita or curry.

Vada Pav (Batata Vada)- Indian Snack

 

Batata Vada/Vada Pav is a popular street food in Mumbai. Its often eaten for snacks and even for breakfast. You can make it mild or spicy based on your taste

 
Ingredients

Filling

4 medium potatoes (Peeled and boiled)
1/2 tsp mustard seeds
few curry leaves
1 green chilli, finely chopped
1/2 tsp ginger garlic paste
1/2 tsp turmeric powder
1 tsp lemon juice
Salt to taste
1/2 tbsp Oil + Oil for frying
Cilantro for garnish
Sev for garnish

Batter

1 cup chickpea flour/besan
salt to taste
1/2 tsp red chilli powder
1/2 tsp baking powder
water as needed

To Serve
Green chutney
Tamarind chutney
Fresh garlic chutney
Few sliced onions
6 round buns

Method
- Heat 1/2 tbsp oil in a pan
- Add the  mustard seeds and let them splutter
- Mash the potatoes
- Add turmeric powder, salt, mashed potatoes, green chilli, chopped curry leaves, ginger garlic paste, lemon juice.
- Mix it well and saute for a few minutes
- Turn off heat and let the filling mixture cool
- Heat oil for frying. As the oil is heating, we can make the batter
- To make the batter, mix all the ingredients except water. Now slowly add the water to make a thick batter.
- When oil is ready, make 4inch diameter balls with the potatoes and dip them in the batter completely.
- Fry these balls and take them out when they turn golden brown.

- Toast the bun with little butter (optional)
- Spread a little bit of green, tamarind, garlic chutney on the bottom bun
- Place the fried potato croquettes on top the chutney
- Add a few slices of onions
- Put the top bun
- Garnish with sev and cilantro leaves

You are ready to savor the wonderful and filling snack.

"Healthy" Banana Split

Banana Split is a favorite dessert and a perfect late night snack. Though nothing healthy about it but I have tried to add more fruits to feel less guilty.

Ingredients

1 medium sized banana
A few grapes
A few blueberries
1 tsp of honey
1 tbsp chocolate sauce
4 scoops of vanilla/butter pecan ice cream (low fat)
Few pieces of walnuts/pecans
1 tsp Toasted coconut

Method

- Cut the banana lengthwise
- Place it in the middle of bowl with the bananas facing outwards
- Place the scoops of ice-cream over the banana
- Add the grapes
- Add the blueberries
- Drizzle honey
- Top it with walnuts and toasted coconut
- Squeeze the chocolate sauce on top

Enjoy the delicious snack.

Quick Hors d'œuvre with Multigrain Crackers

Quick Hors d'œuvre with Multigrain Crackers

Hors d'oeuvre don't have to be cumbersome. Here's a quick option for Hors d'oeuvres with multigrain crackers that are healthy and easy to make.

Ingredients

1 pack of Multigrain crackers
1 small red onion - chopped
1 large avocado - sliced
4 garlic cloves - sliced
1/4 cup chopped sundried tomatoes
2 tblsp Mango chutney
1/4 cup chopped olives (kalamata or any variety)
1/4 cup diced cheddar cheese or any cheese of your liking
Paprika to taste
Salt to taste

Method

- Slightly toast the crackers in a toaster or pan. You can get any crackers but I like the sesame topped multigrain crackers from Trader Joes.
- Top the crackers by mixing different toppings
- Drizzle mango chutney. You can find the chutney in Trader Joes.
- Sprinkle salt and paprika
- Toast for about 30 sec

Serve with wine or hot tea

Quick Achaari Paneer (Pickled Cottage Cheese)

Quick Achaari Paneer

Achaari Paneer is a tangy preparation of paneer. With this shortcut option it is very quick to make for one of those busy days.

Ingredients

1 pack of paneer (Indian Cottage Cheese)
1/2 cup of chopped red onions
4 tablespoon pickle powder
1 tsp Kalonji/Onion Seeds (Optional)
1/2 cup plain yoghurt
2 tsp oil
Few sprigs of cilantro for garnish

Method

- Heat the oil until it smokes lightly
- Cube the Paneer into 2 by 2 inches
- Let it brown changing sides constantly
- Remove the paneer and set aside
- Now in the oil, fry the onions until it turns translucent
- Add the pickle powder
- Add the paneer pieces
- Add the yoghurt
- Add salt
- Add kalonji seeds
- Mix it well and let it simmer for few minutes
- Garnish with cilantro leaves

Serve hot with Naan