Staying warm with Pakodas

Its been snowing and raining ice these past few days here in the Midwest. We have been at home mostly trying to stay warm and get some indoor chores done. Having been here for so long, I have learnt to appreciate the change in weather and enjoy good weather even more than before. But even after all these years, I still am not used to the extreme cold - frozen fingers, frozen noses and ears and a really depressive mood! I have great respect for people out there who live all their lives in cold extreme conditions!
Well anyway, to stay warm this winter, it has been mainly soups and some spicy indian curry with chapathis at home. Every once in a while, I get the craving to eat some hot bajjiyas, hot samosas or some hot pakodas! To satisfy this craving (and actually for a potluck at a friend's) I made garam Pakodas the other day!


Garam (Hot) Pakodas


I follow Sailu's Ulli Pakodis recipe to the T. I have made it numerous times now and it has never failed me! People always wonder how my Pakodas stay so crisp and delicious even after such a long time! Well if only they knew - this is not a low fat, calorie check recipe by any means :-) But its delicious and great for indulging once in a while! Thanks Sailu for a wonderful recipe!

Also wanted to mention about Foodie Blog Roll! This is really wonderful- this blogroll thing! It keeps me abreast with the latest in the food blog world and the best part is that I dont have to keep adding to my blogroll! Someone else takes care of it :-) Do check it out on my right hand side bar! And I would encourage my dearest blogger friends to join, if you're not already on there!

Sorry for not blogging a whole lot lately! Thanks though to some of my dear readers to enquire! I have been busy with the usual and not too much in the mood to cook :-) Though things are getting better and I promise to come back with some recipes :-)

"J" for Jhaal Muri

"J" for Jhaal Muri. If you've ever eaten this delicious snack, you know how it gets its name... "Jhaal" is the Hindi term for spicy. This snack is a street-side snack very popular in Calcutta, an eastern metropolis in India. Read more about multi-faceted Calcutta here.
Jhaal muri is a favorite snack of mine. In my college days, me and my friends used to go to this chaat and sweet cafe in Bangalore. It was called "Gangotri". They made the best Calcutta chaats and the best Bengali sweets. My favorite were jhaal muri and rosogullas! A perfect combination. The Kolkatta babu who made our jhaal muri always threw in these amazing ingredients, tossed them up and down to mix them and always gave us a handful to taste - to make sure that salt, spice and lime levels were right - and then he dished it out into a brown paper bag, slid a spoon in there and gave it to us! The hint of mustard oil, lemon juice and black salt was a heady combination! And after eating the spicy Jhaal muri we always ate 2 big rosogullas from tiny earthen pots! Those were the days! When no matter what we ate, we had no care in the world! No worrying about the extra pounds!
Now coming to my post. I was going to make this dish so I can have it as my entry for lovely Nupur's event - A to Z of Indian Vegetables.But I realized that J for Jhaal muri does not really have too many veggies in it. But since I made it anyway, I was going to write up this post!
Let's take a look at the Jhaal muri and see how we can make this easy snack!


Spicy Jhaal Muri

You will need:
3 cups Puffed Rice (Muri, Mamra or Marmaraalu)
2 tbsp Roasted Peanuts
1 tbsp Channa Dalia (Chutney dal)
1 big Potato - Peeled, Boiled and Cubed
1 Onion - Chopped fine
3 green chillies - Chopped fine
a small handful of Cilantro - Chopped fine
Juice of 1 small Lime
1 tsp Black Salt
a little salt to taste
2 tbsp Fresh grated coconut
2 tsp Mustard Oil
1 tsp Red chilli powder
1/2 tsp Dhania Powder

Method:
The Mamra or Puffed Rice that we get here in the US is usually not as crisp as we get in India. I guess since it is pre-packed and is not really very fresh. Jhaal muri tastes best with crisp Mamra. So to achieve the best tasting jhaal muri, I prefer to roast the peanuts, channa dalia and the mamra in 1 tsp oil, on a medium flame, stirring in between for about 5 minutes or until the mamra is crisp. I usually add a pinch of turmeric, a tsp of chilli powder and salt while the mamra is roasting.
In a mixing bowl, take all the remianing ingredients and mix well. Add the roasted mamra mixture and toss. Mix well, garnish with fresh grated coconut and serve.
One more look...


Spicy Jhaal Muri
Do let me know if you try this incredibly easy and tasty snack at home!

Celebrating My Friends

“Celebrating My Friends”… This was the subject of an email that I received last week. I was curious! I opened it to see that it was from my friend Sumathe! She had sent us (a group of 12 girls) an email to invite us over to her house for a lunch to celebrate our friendship! What a wonderful, heart-warming thought! A lunch without the kids and husbands! Now that sounds exciting and fun. Not that we don’t do these “girls only” parties and get-togethers all the time!
Anyways, before I delve into the post I would like to tell you guys about Sumathe and my other friends.
Sumathe is a wonderful person. Very unassuming, very easy to be with, no hang-ups and a down to earth person. She has this whacky sense of humor and is a very dedicated mom. I love the wonderful stories she shares with us about her little idiosyncrasies and little incidents with her family. Her husband is another wonderful tale! He is a quite listener, very patient and is a perfect friend a girl could ask for! And did I tell u he is obsessive, compulsive! And that forms the basis for most of Sumathe’s funny tales! But jokes apart, they’re a special couple and I’m happy that I have a good friend like Sumathe.
And as for the rest of my girlfriends, we are a crazy bunch. We laugh too much when we get together. But yet, we can discuss about anything under the sun. Politics, Finances, Stocks, Arts, Movies, Kids, Cooking etc… The list is endless! In these 10 years that I have been here and known them, we have grown, matured, gone through many a ups and downs and seen ourselves through them. We have seen each other through good and bad times. Memories that will last a lifetime and friendships to cherish!
In the true sense of it, this post is surely to celebrate my friends! Celebrating Sumathe and her friendship!
And now for the meat of the post! That afternoon Sumathe had cooked this wonderful, simple and nutritious meal for us. Every dish was unique and different. A post in itself! I went armed with my camera and decided that I was going to do this post on my blog. I got all the pictures I needed and she was kind enough to share the delicious recipes with us. So let’s go check out Sumathe’s fare!

Delicious Asparagus Soup for Starters

This soup was creamy and tasty. It was a delicious surprise to the tastbuds! And she told me "Everything that went in there was low fat!"

Creamy Asparagus SoupYou will need:

2 ½ cups Chopped Asparagus (Wash, cut out the thicker tails and chop the rest in 1inch long pieces)
½ cup Chopped Onions
½ cup Chopped Potatoes (Wash, Peel and chop into cubes)
1 cup Skim Milk
2 tsp Oil (or Butter if u want)
Salt and Pepper to taste.
Cream for Garnishing (optional)

Method:
Sauté the chopped Asparagus with a few drops of oil for a few minutes. Keep aside.
In the same pan, sauté the chopped onions until translucent. Then add the chopped potato cubes and sauté for about 4 minutes. Then add 2 cups of water. Cover with a lid and cook until the potato is almost cooked. To this add the sautéed asparagus and mix well. Stir and cook for about 5 minutes. Turn off the stove. Cool Completely. Blend this whole mixture in a blender until smooth. Add this asparagus paste, milk, salt and pepper and mix. Bring this mixture to a boil. Serve hot. Garnish with cream or chopped, cooked Asparagus bits if you want.

Mixed Vegetable Salad

This Salad was sweet and yet tangy. It was brimming with veggies and was very light to taste! An excellent filler when you're on a diet!

Mixed Vegetable SaladYou will need:

2 cups Chopped Cucumbers (Wash, Peel, core out the middle and chop the rest into fine cubes)
2 cups Chopped Carrots (Wash, Peel and chop into fine cubes)
1 bunch Green Onions (Chopped fine)
1 cup White Garbanzo Beans (White Channa, soaked overnight and cooked)
2 Green chillies (chopped fine, optional)

For the dressing:
1 bunch Mint Leaves (Wash and Chop fine)
2 tbsp Honey
1 tbsp Lemon Juice
Salt to taste

Mix the above in a bowl and keep aside.

Method:
Combine all the chopped vegetables in a mixing bowl. Mix well. Add the dressing. Toss and Serve.

Hara Bhara Chaawal
This was a subtle yet delicious tasting Rice dish. It spelt "Healthy" to the core! Served with Raita, it was a perfect one pot nutritious meal!

Hara Bhara ChaawalYou will need:
2 cups Basmati Rice (Cook with salt. Spread in a large platter to cool).
1 cup Grated Carrots
1 cup Finely chopped Spinach (you can use baby spinach leaves)
3 Green Chillies – finely chopped
1 tbsp grated ginger
½ Red onion – chopped fine lengthwise

For Seasoning:
3 tbsp Oil
½ tsp Mustard seeds
½ tsp Urad dal
Curry leaves

Method:
In a pan, heat the oil. Season with Mustard seeds, urad dal and curry leaves. After the Mustard splutters add the chopped green chillies and the grated ginger. Sauté. Then add the chopped red onions and sauté until translucent. Then add the grated carrots and chopped spinach. Add a pinch of salt. Mix well and sauté for just about 2 or 3 minutes. Mix with the Basmati rice. Add some more salt if needed. Mix well. Garnish with cilantro and Serve hot.

Traditional Onion Raita

Traditional Onion RaitaThe above is the Traditional Onion Raita. Add chopped red onions, chopped tomatoes, some chopped green chillies and mix well. Add yogurt or curds. Mix well. Garnish with chopped cilantro and serve.

Tangy Apple Thokku

Tangy Apple ThokkuThis apple thokku was very tangy and tasty. “It was actually quite simple to make “ she said. Peel and Grate two apples and keep aside. In a pan, heat about 2 tbsp of Sesame Oil. Add mustard seeds. When they splutter, add ½ tsp urad dal, some Hing (Asafoetida) and 4 methi seeds. Then add the grated apple, ½ tsp Red chilli powder, a pinch of turmeric and salt to taste. Mix well. Serve.


Apple Braid for Desert
Now this was a delight to look at. It was perfectly braided and was sitting on the table. Warm out of the oven, the aroma permeated the room. It was very lightly sweet and flaky! Kind off melted in your mouth! If you know me by now, I am not much for desserts or sweets! But this was one dessert that was going to stay with me! I'm sure my family would love this!

Apple Braid
The Apple Braid looks tough to make. But if you get everything together it is actually quite easy! I was surprised at how easy!

You will need:
2 Pillsbury Crescent Rolls dough (she got the reduced fat ones! Perfect, because she said there was no compromise on taste!)
1 – 8 oz package Cream Cheese (this one was reduced fat too!)
½ cup Powdered Sugar
¼ cup Chopped Pecans
1 tbsp Granulated Sugar
½ tsp Cinnamon (powdered)
1 Granny Smith Apple – Peel, Core and Slice into thin slices.

Method:
Thaw the cream cheese. Mix with the powdered sugar and whisk it well so it is all evenly mixed. Keep aside.
Mix the granulated sugar and the cinnamon and keep aside.
Roll out the dough, side by side with a gap of about 3 inches apart. With a rolling pin, smoothen the dough out until all perforations are smoothened out and the two sheets meet into one. So now you have one big rectangular piece of dough.
In the middle, spread the cream cheese mixture. Make sure you spread it only in the middle. You will need the ends to pick up and close.
Then arrange the apple slices on the cream cheese mixture. Sprinkle the granulated sugar-cinnamon mixture all over the apple slices. Spread one more layer of cream cheese mixture on top of the apple slices. Sprinkle with chopped pecans.
Now here’s the tricky part. Cut the sides of the flat rectangular dough into strips about
1½ inches wide. Lift each strip to the middle twisting in the process to the middle. Lift the equivalent strip on the other side to the middle twisting as you do. The two strips will meet in the middle. Press them together and close the top. Repeat for each strip throughout the entire length of the rectangular apple dessert.
Preheat the oven to 375 degrees.
Bake the braid for about 28 minutes at 375 degrees.
Chop into strips and serve warm.

Note: The process of braiding is kind off confusing. But once you get a hang off it, its simple. Next time, I will try to get pictures of the “Braid in the making” either when Sumathe makes it or when I try it out! Will update with those pictures eventually!

Hope you guys enjoyed the yummy spread! Do let us know if you try any of these exotic dishes!
Cheers.

Pseudo Ragda Patties

I love quick and easy recipes. Not that I don’t love cooking elaborate meals, but its just that most times I am very pressed for time and whipping something up in ½ hour has just become a norm for me. Gone are the good old days of making tedious dishes step by step, relaxing and watching the idiot box while the curry or the sauce simmers on the stove. Now I am the queen of Parallel Processing in the kitchen! I can get 3 dishes going at the same time and have all 4 burners up at the same time, with my kids yelling for me (or at me) in the background.
So anyways, the other day one of my friends called me to tell me that she was going to visit with a guest of hers who had come here on a visit from Moscow. I said that would be lovely! But then I started to panic.... What was I going to serve! I had some fresh Kaju Katlis – Cashew Burfis from India (my mom sent them through a friend). And then I had to think up something else. Luckily I had a big batch of soaked yellow vatana (dried peas). I thought why not Ragda patties. The only problem, no time now to make patties or cutlets! So here’s what I did… and to my surprise it was delicious !
I don’t think I am ever going to make the patties for this dish any more. Whats the point really! You make the patties and then mash them up and serve the ragda on top! Why go through the pain…

Pseudo Ragda Patties
To make the Ragda:
Soak about 4 cups of dry peas (yellow vatana) in enough water overnight. After it is soaked for about 8 hours, drain the water. Add fresh water and cook in a pressure cooker for about 2 whistles.
Then add the boiled vatana, 2 tsp red chilli powder, 1/2 tsp Turmeric Powder, 2 tsp chole or Pav bhaji masala, 1 tsp chaat masala and salt to taste. Mix well. Put this mixture in a slow cooker and cook in medium for about 5 hours. I put it in the slow cooker before I left for work in the morning. When I came back home in the evening it was sizzling hot, well blended and tasted delicious.
If you are pressed for time just put the mixture in an open pan and cook on low heat for about 15 minutes.

For the Pseudo Patties:
Boil about 5 to 6 big potatoes. Peel and Mash. In a pan, add about 4 tbsp oil. Add the mashed potato, 2 tsp red chilli powder, 1/2 tsp Turmeric powder and salt to taste. Roast on a low flame for about 20 minutes stirring in between. In the end, add about 1 cup of bread crumbs (I use pillsbury brand). If u do not have store bought bread crumbs, just powder about 15 rusks in a mixer until powdered. Add this crumbs to the potatoes and stir fry for another 5 minutes.

To Assemble:
In a plate, spoon about 2 tbsp of potato mixture. Top with 1 ladle full of Peas mixture. Top with green chutney and Tamarind chutney according to taste. Top with 1 tbsp of beaten curds, finely chopped onions, fine sev and chopped cilantro. Serve hot.

Enjoy with Tea!

Paneer Tikka Rolls

Paneer - a rich source of protein, a soft cheese made from milk. The wonderful, versatile source of protein is easy to make and is great in curries, kababs, rice dishes and rolls. We at home love paneer. I make many dishes with Paneer, but this is the first time I tried these Paneer rolls. And they were a hit. My kids loved it and ate it without complaints, it was easy to make and healthy too. I used Tarla Dalal's recipe for Paneer rolls but I improvised a little as I did not have some of the ingredients she wanted us to use. So here's my version of Mrs. Dalal's Paneer Rolls.

Ingredients:
2 cups Paneer - cubed
1 small Tomato - cubed
1 big Potato - Peeled, washed, cubed and boiled (I just boil it in the Microwave for about 8 minutes in some water)
3 tsp Oil


Chopped and Cubed Fresh Paneer

For Garnishing:
1 cup Finely Chopped Red Onions
Chopped Cilantro or Coriander leaves

For the Marinade:
1 cup thick curds, beaten
1 teaspoon red chilli powder
1/2 teaspoon turmeric powder
1/2 tsp Ginger garlic paste
1/2 teaspoon Bengal gram flour (besan)
1/2 teaspoon chaat masala
1/2 teaspoon garam masala
1/2 tsp Dhaniya Powder
Salt to taste

Chapathis for the Rolls

Method:
For the paneer tikka filling
1. Mix all the Marinade ingredients in a mixing bowl.
2. Add the chopped paneer and chopped tomatoes to the prepared marinade and mix gently.
3.Keep aside for about 1/2 hour.


Marinated Paneer

3.Heat the oil in a pan, add the paneer mixtures, the cubed boiled potatoes and saute on medium to high flame for about 5 to 10 minutes. When stirring, stir gently and ensure that the paneer does not break too much.


Sauteing the Paneer Tikka Curry

To Assemble:
On a flat surface, place a chapathi. Spoon some paneer tikka mixture on the centre. Spinkle with chopped raw onions and chopped cilantro. Roll the two ends to the center. Hold secure with a tooth pick and serve hot. You may even wrap one end of the roll in foil and serve.

Paneer Tikka Rolls

Maddur Vada

This name conjures up images in my mind of a train ride from Bangalore to Mysore. Maddur is a small town somewhere midway between Bangalore and Mysore in Karnataka, India. Ask anyone who is familiar with this part of the country and they will tell you what Maddur is famous for – “Maddur Vada”. This delicious vada is sold by hawkers yelling ‘Vada, Vada, Maddur Vada, Maddur Vada’ at the Railway station in Maddur. It is served hot on a small plantain leaf or a sheet of paper, with spicy coconut chutney. One vada is as big as small salad plate, enough to satisfy your evening cravings for a hot tea time snack. Served with tea, it is a perfect combination. Travellers by road to Mysore, need not miss it too. The famous ‘Maddur Tiffany’s’ a decent wayside restaurant on the Highway between Banglore and Mysore also serves this delicious snack. It is usually served hot with Coconut chutney and Sambar. Eat it as a snack along with coffee or tea and you are set for the rest of your journey.

Crispy Maddur Vada

Ingredients:
1 cup Fine Suji or Fine Semolina(or Bombay Rava)
1/2 cup Rice Flour
1/4 cup Maida or All Purpose Flour
1 tsp Red chilli powder
5 tbsp Hot oil for kneading
2 big onions finely chopped onions
1 small bunch Cilantro (Coriander leaves) Finely chopped
1 small bunch Curry leaves Finely chopped
7 Green chillies finely chopped or minced
2 tsp salt (or to taste)
4 cups oil for deep frying

Method:
1. In a mixing bowl put the rice flour, maida, suji, red chilli powder salt and hot oil and mix well.
2. Add the chopped - onions. cilantro, curry leaves and chillies and mix with water to make a thick paste.
3. Take a golf size ball of this mixture and flatten on your hand (apply a little oil over your hand before you do this) or a greased plastic sheet.
4. Drop into hot oil and deep fry until golden brown.
5. Serve hot with cocunut chutney and/or sambar.

Storage Tips:
Stays fresh for a day. Seal in a tight container.