White vatana sundal

2 cups White vatana (Whole yellow peas, the peas look quite similar to garbanzo beans ( chick peas), except that they are smaller in size and white in colour.
2 Onions
3 Tomatoes
2 - 3 Green chilies
1 tsp Ginger-garlic paste
½ tsp Amchur/Dry mango powder
½ tsp Cumin-coriander Powder
½ tsp Garam masala
¼ tsp Red chili powder
Coriander

Soak white vatna over night. Cook in a pressure cooker with salt with a pinch of turmeric till they are soft. Do not overcook; just about right otherwise they become very mushy. Drain and keep aside.

Take 3 tsp of oil in a non-stick pan and make tadka with mustard seeds and jeera. When it starts to sizzle, add very finely chopped onions and chilies. Keep stirring at medium heat till the onions are translucent. Add ginger- garlic paste and fry for a few minutes. Then add cut tomatoes, cook for a few minutes and then add amchur powder, cumin- coriander powder, garam masala, red chili powder and salt.

Mix in cooked vatna, taste for salt and adjust the seasonings. Add some lemon juice and garnish with coriander, serve hot.

This is a very filling dish, a pot dish that can be eaten as is or can be served with roti. The same base can be made like a gravy dish by adding water and can be served over potato patties. This is the famous ragda patties on Mumbai streets!

White turmeric (Mamidiallam) in lemon juice

A member of ginger family, white turmeric is a rhizome. Its flesh is a lighter than common turmeric; its flavor, however, is not as subtle, and some roots can be quite pungent.

Turmeric is known to be used medicinally for ulcers, parasitic infections, various skin disorders, strains, bruises, inflammation of the joints, cold and flu symptoms, preserving food and as a digestion aid.

This special turmeric is very rare and seasonal. But, I am able to see it regularly in the Indian groceries here. This is a simple dish, where all the properties of the ginger are intact and tastes great at the same time.

¼ lb Mango ginger/ white turmeric - Mamidiallam

5 – 6 Long Green Chilies

Lemon Juice

1 tsp Vammu

Wash and peel ginger as much as you can, it is really difficult to peel it all, leave the rest of it and cut into small pieces. Chop green chilies into small pieces, use enough to suit your taste. I use Cayenne or milder green chilies for relishing the raw taste of the chilies.

In a glass bowl squeeze lemon juice and add chopped green chilies, vammu (raw), salt and turmeric. Add chopped ginger pieces. Mix well and let sit for 1 -2 hrs before serving, by doing this, vegetables will absorb the lemon juice and the seasonings.

This can be used as side dish with rotis and as an accompaniment with dals, curries and rice. Store in an air tight glass bowl, in the refrigerator for up to a week. The citric in the lemon juice will not let it go bad.

Vegetable Puffs

Around 4 O'clock trays of freshly baked puff's and samosas used to arrive at a popular bakery in Chennai. It was hard to resist the temptation. They flew off the shelf like hot cakes. Well, they had yummy pastries too, difficult choice!

I never realized it is such a simple procedure to make them and all we needed is an oven to bake them. So, you can imagine my state when I was baking my first batch of puff's. Now, it has become a common thing as my son enjoys them more than his mom.

I use Pepperidge Farm pastry sheets. They are available in the freezer section of regular grocery stores.

Pastry sheets
5 Potatoes
2 Onions
1 tsp Chili Ginger paste
Few Curry Leaves
Lemon Juice

Boil potatoes with salt and turmeric, peel and mash them well.

Take 4 tsp of oil in a skillet and make tadka (poppu) with ½ tsp mustard seeds, ½ tsp jerra and then add chopped onions, chili ginger paste and curry leaves. When onion turns translucent, add the mashed potatoes and mix well.

Check for salt and seasonings remove from flame. Add lemon juice and chopped coriander and mix well.

Keep the pastry sheets outside for sometime. Cut them in desired size, bite size or medium serving size. Place 2 spoon fulls of the curry on one half of the pastry sheet and fold it. Repeat the process for all. Wet your fingers and bring the edges together.
Spray PAM or grease a baking tray, place the stuffed pastry sheets and bake in a preheated (350 degrees) over for 20- 25 minutes or till the layers are crispy on the outside.

Serve warm with ketchup. Perfect as a starter or as a snack. Easier to prepare for a large group. Prepare the curry in advance and bake the puffs just in time for a starter. Do not re-heat puffs in micro oven, use a toaster oven for better quality.

The curry in puffs should be a dry variety with potato as a base. It can be tweaked to suit personal taste, by adding garam masala, certain vegetables like peas, peppers etc.

Dhokla

3 cups Besan (chickpea flour)
1 cup Curd
2 tsp Oil
Lemon juice
Turmeric
1 tsp Green Chilies paste
2 " Ginger - finely grated
1/4 tsp baking soda
2 tsp Eno Fruit salt

For seasoning:
Few Curry Leaves
Coriander
2 tsp Grated Coconut
1 tsp Mustard Seeds
1 tsp Sesame Seeds
6 - 8 Green Chilies - slit length wise
1 Green Pepper - slit length wise

Sieve besan 2 times to loosen up the flour. In a bowl mix together besan, salt, turmeric, green chili paste, grated ginger with curd and then using water as required in small amounts. It should have a pan cake batter consistency (not too thick neither too watery). Set aside for 4 to 5 hours to ferment.

Grease a large pressure cooker insert vessel, (place a round parchment at the bottom of the vessel for easy removal) or grease well with oil. Keep  this ready and put the pressure cooker on fire and let the water boil.

In a small bowl add lemon juice, oil, cooking soda and mix well and pour it into the the batter. Keep mixing and now add eno fruit salt. Immediately you see will the batter raise with bubbles, fold well into the batter quickly and pour the batter in the greased vessel. Pour enough water in the pressure cooker and cook on steam without the weight(like idli) for 12min on high flame and 3 min on low flame. Test with a tooth pick before removing to be sure.

Do not remove dhokla from the vessel immediately, let sit on the counter for a few minutes before removing. Grease a plate and turn the vessel on it, using a sharp knife cut diagonally into pieces.

Take 3 tsp of oil in a small skillet add mustard seeds and let splutter, then  add slit green chilies, slit green peppers, sesame seeds, grated coconut, fry for a few minutes and then add 2 tsp of water and turn off the flame. The water in the thadka will help spread the tempering evenly.

Garnish dhokla with coriander leaves and the above tempering. Serve hot with mint or coriander chutney.

5 Layered Tortilla Chips

For those exciting Sunday afternoons, following ESPN on TV, watching Sports, when we are all following the game, this is a quick snack, tailor made to suit individual taste buds(I mean each can choose their own toppings). I chop all the toppings and keep them ready. Each person can make their own special plate.

There is no measurement as is for this one. Your favorites toppings go more. I go nuts with jalapenos and light on cheese! Chips taste good when hot and freshly made.
Serve it right out of the micro oven.

Tortilla chips
Pepper jack Cheese - Or any favorite cheese
1 Tomato
1 Onion
Jarred Jalapenos
Spring Onions

Chop onion, tomato, green of the spring onions and jalapenos into small pieces. Grate the cheese block.

Place tortilla chips on a micro-ovenable plate. Arrange them in a single layer.

Sprinkle cheese on the chips first. Then sprinkle chopped onions, tomato, jalapenos and green of the spring onions. Sprinkle salt slightly.

Place in the microwave for 1 to 2 minutes or till the cheese melts, be careful not to over cook and burn the cheese.

This is an addictive snack. Serve as a snack or an appetizer with favorite Soda.

Pav Bhaji

3 Potatoes
2 Carrots
1/2 Medium Cabbage
6 - 8 Florets of Cauliflower
2 hand full Beans
2 cups Peas
1 cup Chickpeas - Kabuli chenna
3 Onions
4 Tomatoes or 1 Small can diced Tomatoes
2 tsp Ginger-Garlic Paste
4 Green Chilies
3 tsp Pav-Bhaji Masala
1 tsp Amchur Powder
1 tsp Cumin-Coriander Powder
1/2 tsp Red Chili Flakes

Peel and cut potatoes and carrots. Cut all the other vegetables.

Place vegetables in this order in a vessel that can be placed in a pressure cooker.
Potatoes, carrots, chick peas, beans, peas, cabbage and on the top cauliflower.
Add enough salt and water and cook in a pressure cooker longer time so the vegetables are all very soft.

Drain the vegetables (do not throw the water away) and using a masher, mash them well so all the vegetables become an even paste. (It is difficult to mash the vegetables with the water.)

In a low bottom non stick pan, take 4 tsp of oil and fry green chilies and onions till they caramelize. Then add the cut tomatoes or tomato paste and cook till done. Then add the mashed vegetables. Add 3 tsp of Pav-bhaji masala, 1 tsp amchur, 1 tsp cumin-coriander powder, 1/2 tsp red chili flakes, turmeric, salt and 2" butter. Add the drained water and bring to a boil, mixing well. Add more water if the bhaji is getting thick.

Check for salt and adjust seasonings accordingly. Garnish with chopped raw onions, coriander and lemon juice.

Serve with toasted bread, pav or any kind of bread or dinner rolls.

Place between bread as a sandwich.

Spicy Asparagus

1 bunch Asparagus
10- 12 Spring Onions
1 Red Onion
2 tsp Besan - Sengapindi
2 tsp Chili Paste
2 tsp grated Garlic
2 tsp sliced Ginger
1 tsp Agi-na-moto
3 tsp Tomato sauce/Ketchup
Coriander

Chop onions and spring onions. Grate Ginger and Garlic.

Chop Asparagus diagonally into 2 “pieces. Boil with salt, turmeric and ½ “butter with enough water in a skillet for 4 to 5 minutes on high flame (Do not overcook). Drain and keep aside.

Take 4 tsp of oil in a non-stick skillet and add sliced/chopped garlic, ginger, the white part of spring onions and onions. Stir fry on high flame till it is nicely done. Then add chili paste, salt, agi-na-moto, ketchup/sauce, the greens of the spring onions and fry for a few minutes.

Taste for salt and seasonings can be adjusted according to taste. Now add the boiled asparagus, 3 tsp besan and 2 tsp oil and mix gently without disturbing the shape of the florets. Besan will coat the asparagus and frying it with the extra oil will give it a crispy, crunchy taste.

Garnish with the chopped spring onion greens and coriander leaves. Serve it hot.

This is a good evening snack or a starter, good as is or as a side dish with breads or Basmati rice.

Spicy Corn

4 cups of Corn Kernels or Frozen Corn
2 cups chopped Capsicum – Bell Peppers any colors
1 Carrot
1 Jalapeno preferably or Red Chili Powder where not available.
1 tsp Ginger-Garlic Paste
Butter
Lemon juice

Take 2 tsp of ghee in a skillet add chopped jalapenos (Optional or reduce if want the dish milder) fry till nicely done then add ginger garlic paste. Do not use green chilies instead of jalapenos.

Cut carrot and capsicum into small cubes. Add them to the skillet and fry for a few minutes. Now add corn, salt and turmeric.

Add 1 inch of butter, 1 tsp of garam masala or chat masala. Cook with a lid on for 5 – 7 minutes. Do not over cook, steam cooking is enough and a let a pinch of rawness remain in the vegetable.

Add lemon juice, mix and serve hot.

This is a very easy and addictive snack for cold afternoons.

A very hot - fast food item in Chennai Malls.

Chips and Guacamole

1 Ripe Avocado
1 Red Onion
1 Tomato
Coriander
Lemon Juice
Jalapenos - Optional
Banana Peppers - Optional

Cut avocado in half; remove the pit and scoop the flesh into a bowl. Mash it well with a spoon. Chop onions and tomatoes into small pieces.

Add salt, 2 tsp lemon juice, red chili flakes, chopped coriander and mix well. Jalapenos or/and banana peppers can also be used by spicy lovers. The avocado flesh has an oily, smooth texture and it binds everything well.

This is a good dip for corn chips or tortillas. Enjoy a spicy snack with colas or juice.

A favorite item for Super Bowl Parties or Game nights.

Gobi Manchuria

Spicy evening snack or a starter before a meal.

1 Cauliflower – cut into small florets
10- 12 Spring Onions - chopped
1 Cup Peppers (red, green) - finely chopped
1 Jalapeno - chopped
2 tsp maida / all-purpose flour
2 tsp corn flour
1/2 tsp rice flour
3 tsp chili paste
2 tsp grated Garlic
2 tsp sliced Ginger
1 tsp Red Chili flakes
2 tsp Soya Sauce
2 tsp White Vinegar
1 tsp Agi-na-moto
3 tsp Tomato sauce/ketchup
1/2 tsp Brown Sugar (optional)
Coriander

Boil cauliflower florets in water with salt for 6 to 8 minutes on high flame. Drain and keep aside.
(Or Cauliflower florets can be dipped in flour base and fried in oil)

Take 4 tsp of oil in a low bottom non-stick skillet and add sliced/chopped garlic, ginger, jalapeno, the white part of spring onions and peppers. Stir fry on high flame till they are nicely done.

In a small bowl mix maida, cornflour, rice flour with some water and add to the skillet. Then add chili paste, salt, vinegar, soy sauce, agi-na-moto, brown sugar and ketchup/sauce, the greens of the spring onions and fry for a few minutes.

Taste for salt and seasonings can be adjusted according to taste. Add 1 - 2 tsp of water according to the thickness/consistency of the base.

Now add the boiled cauliflower and mix gently without disturbing the shape of the florets.

Garnish with the chopped spring onion greens and coriander leaves.

This is a good evening snack or a starter, good as is or as a side dish with breads or Basmati rice.

Spring Rolls

Half a Cabbage
3 Carrots
1 Red Pepper
1 Green Pepper
10 -12 Spring onions
3 tsp Chili paste
2 tsp Ginger-Garlic paste
½ tsp Agi na moto
3 tsp Soy sauce
1 tsp White Vinegar
Spring Roll Pastry sheets

TYJ Spring Roll Pastry sheets are available in Indian grocery stores in packs of 25 at $1.49. Place the corm sheets outside (from freezer) so that will become soft to use.

Chop all vegetables very finely, bring 2 cup of water to boil in a sauce pan and add the vegetables and salt and bring to a boil, cook for 5 – 6 min and drain the water. Use a muslin cloth, place the boiled vegetables in it and roll and squeeze till all the water is removed.

Take 2 tsp of ghee in a skillet add ginger garlic paste and fry for a minute, add all the vegetables, agi na moto, soy sauce, vinegar and chili paste. Taste for salt and adjust seasoning according to taste, stir fry for a few minutes on High flame. Keep aside and let cool.

Take one sheet from the packet, place it on a cutting board like a diamond with one edge facing you, take a spoon full of the vegetable base and place it on the roll leaving some part of the sheet. Cover with the part of the sheet with your fingers and fold and tuck the remaining sheet. Use water to close the sheet. (Please look in the photo tutorial)

Size of the roll and amount of vegetable base is entirely a personal choice, but smaller rolls fry faster.

Complete all the rolls before you start frying. Once the rolls are ready they can be fried or frozen for future use. This process can be done at leisure and stored in freezer and fried in oil when you have guests or for a quick evening snack.

Fry in oil on medium flame, turning them frequently. Remove when they are golden yellow in color on to a paper towel so the excess oil can be absorbed.

Cut the rolls diagonally before serving. Serve with chili sauce or ketchup.

Spring Rolls - Photo tutorial

Photo tutorial for spring rolls.


Chop vegetables very finely.


Boil, saute all vegetables along with spices into a dry base.


Place spoonfull on the corn sheet and roll, tucking the edges. Use water to close.


Have the rolls ready before frying.


Fry on medium heat till they are golden yellow.


Serve with hot chili sauce or ketchup.

Vegetable Soup

3 Potatoes
2 Carrots
4 Tomatoes or 1 small can dices Tomatoes
2 Onions
8 - 10 Green Beans
1 Celery Stick
½ tsp Red Chili Powder
1 tsp Mixed Nuts Powder (from my previous blog)
1 cup Half-Half
Parmesan Cheese

Peel and cut potatoes and carrots. Chop beans, celery stick, onions and tomatoes.
Mix them all in a vessel add salt, turmeric and pressure cook them with plenty of water till they are soft.

Remove let cool and grind them in a mixer jar to nice smooth consistency. Use a drainer and filter the puree, keep aside.

In a Crock pot add 2” butter and the above made puree, add chili powder, mixed nuts powder, half-half and bring to a boil. More water can be added to get a good soupy consistency. Taste for salt and adjust seasonings.

Garnish with shredded cheese. Serve warm.

This is a healthy soup and can be had with bread sticks or toast.