Gozleme - Turkish flat bread

when Spill the Spices posted a picture of the Gozleme on facebook I had to go over to her blog for the recipe.  While she used the traditional spinach and feta stuffing, I opted for a desi filling with Indian masala, more because I wanted to make the gozleme the same day and did not want to postpone it for lack of any ingredient.  And this is all about the bread and not the filling.  If you want the recipe for the spinach stuffing, hop over to her blog .   For step by step pictures of the procedure, do check out Ozlem's Turkish Table

I did think the gozleme was a cross between a bread and a kulcha.  The filling is of course upto you.  Only ensure that it is dry otherwise it can result in a soggy product. Best served hot.  This recipe uses yeast, but you can substitute with self raising flour or it has been even made without leavening agents, in which case the dough needs to be kept overnight before use.

Ingredients: ( yields 5-6 nos)

Plain flour - 3 cups

Yeast - dry, active - 7 g

Olive oil - 3 tbsp

Yoghurt - 2 tbsp

Salt - pinch

Water - 260 ml ( warm)

Use 150 ml of the water, warm, add the yeast to it and keep for about 10 minutes till the mixture is bubbly and frothy.

Sift flour into a bowl

Make a well in the centre, pour in the yeast mixture

Add the salt, yoghurt and olive oil

Form a dough by bringing it together.  Add the remaining warm water till it forms a soft dough.

Knead thoroughly

Divide into 5-6 portions.  Make them into round balls.  Keep on a floured surface, cover with damp towel and keep for 30 minutes or till doubled in size.

Meanwhile prepare the filling

I have made a filling of potato, carrot, spring onions and peas with Indian spices

when the dough has doubled in size take each round ball, place on a floured surface and roll out , dusting more flour if necessary, till you get a thin rectangular sheet.

Fold the left and right sides of the sheet lengthwise, till they meet in the middle.

Place the filling in the middle generously -2-21/2 tbsp

Fold the top and bottom layer over the filling

The filling should be covered and edges should be pressed together to seal well.

Repeat for the other balls

Brush one side with olive oil

Place the oiled side of a well heated griddle or non stick pan

Keep for 2-3 minutes till well browned

Meanwhile oil the top portion.  Flip over.  Keep for another 2 minutes till the side is browned.

Brush both sides of the cooked gozleme with oil.  This helps keep it moist.

Cut in halves or quarters.

It is generally consumed with tea.  

You can experiment with the accompaniment.  We had it with sauces.

Besan Toast

If you like bread pakodi, this is probably a healthier alternative.  Easy to make for a quick snack especially if you have a few slices of leftover bread.  And with a few chopped tomatoes, onions and capsicum it adds a lovely new taste altogether.  Recipe from Indian Vegetarian Kitchen.  Try it, add your twist to it.  You cannot go wrong. 

Ingredients:

Bread Slices - 4 nos

Chick pea flour ( besan) - 1/2 cup

Salt to taste

Water to make a batter

Cumin seeds or powder ( optional ) - 1/4 tsp

Oil for shallow frying

Finely chop the following -

Onion - 1 medium 

Tomatoes - 1/2 

Coriander leaves

Capsicum 1 tbsp

Ginger - 1/2 tsp

Green chilies - 1 nos ( or red chili powder)

Mix all the ingredients to make a thin batter - like that of a pancake/dosa

Let it not be thick

Cut the bread slices diagonally 

Meanwhile heat a pan and smear with oil

Give a quick dip of the bread in the batter.  Do not keep it too long, it will crumble

And place on the medium hot pan.  Allow to brown slowly

You can place the chopped tomatoes and onions if they did not stick to the bread on top

When underside is brown gently turn over and brown the other side.

Ensure that the pan is too hot.  The batter needs to be cooked.

Have it hot with tomato sauce.  

Tomato Dosa/ Thakkali Dosa

I was intrigued by this reddish dosa that I have been seeing online for some time now.  But I didn't want to experiment till someone told me it was a hot favourite at Hotel Sangeetha in Chennai. I wouldn't call it instant, but definitely one that doesn't require too much of planning since there is no need for overnight fermentation. The dosa has a nice tangy taste . I couldn't make it as thin as the regular dosa,  but despite that they can be made crisp.  Thakkali Dosa is definitely going to be a regular item on the menu for sure. Recipe from Subbu's Kitchen.

Ingredients:

Rice (raw) - 1 cup
Tomatoes - ripe - 4 medium
Cumin powder - 1/2 tsp - optional
Chili powder - 1/2 tsp  ( I used Kashmiri Mirch, so added a little more since it isn't spicy)
Salt - to taste
Corriander leaves - few - chopped

Oil for the dosa and for tempering.

Tempering -
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Black gram dal ( urad-split) - 1/2 tsp
Curry leaves - few

Wash and Soak rice for three hours
Drain, and grind with cut tomatoes with a little water to a smooth paste
The batter is not as thick as the regular dosa and not as thin as a rava dosa
Add salt, chili and cumin powder ( I did not add cumin powder )

Take some hot oil, add the mustard, allow it to splutter, add the cumin and then the curry leaves.
This is to be added to the batter.
Add chopped coriander leaves
The batter is now ready

Heat a dosa pan.  Take a ladleful of the batter and spread it over the pan.  Add a little oil.  Wait till it browns and then turn over.

Serve with chutney and pickle. You can even have it plain. 

Spinach (Keerai ) Vada

There was a bunch of spinach in the refrigerator.  V has been cooking quite often recently and I have been happily staying out of the kitchen, but today it was amicably decided that I would prepare lunch. So I was gently reminded of the wilting spinach. Why not some palak dal ?  Yes, why not.  But, I had bookmarked this recipe from Shanthi Krishnakumar's site.  The vada had palak and it looked nice and crisp and I was in the mood to try out something different.  This was a cross between the regular masala vada and the medhu vada and to me it tasted better than both.

Ingredients:

Whole urad dal - 1/2 cup  ( I did not have it, so I used the split dal)
Bengal gram dal ( channa dal ) - 1/2 cup
Split urad dal - a fistful
Spinach - 1 cup - washed and chopped
Red chilies - 2 nos
Green chilies - 2 nos - chopped
Cumin seeds ( jeera) 1/2 tsp
Curry leaves - few
Salt - to taste
Oil for deep frying

Soak the whole urad dal and bengal gram dal for half hour
Soak the split urad dal for about an hour

Drain the dals well and keep

Keep the chopped spinach ready.  Also chop the curry leaves and green chilies and keep together

Grind the whole urad dal, bengal gram dal, red chilies to a coarse paste with very little water

Put ground mixture in a bowl.  Add the chopped spinach, green chilies, curry leaves to it.  Add cumin seeds, salt to taste.  And the soaked and drained split urad dal.  Mix together.

Heat the oil for deep frying.  Should not be very hot.

Make a small ball of the batter and flatten it to 1/2 " thickness make a hole in the centre and then slowly slide it into the oil.  Keep till golden brown on both sides.  Remove with spatula, drain the oil and then place on a tissue paper.

Serve with chutney.

( The vadas can be flattened as much as you possibly can before you place in hot oil for a crisper product )

Bansi Rava Upma

The usual rava - semolina - was out of stock at the supermarket, so I picked up the Bansi Rava - that looked slightly coarser - giving the impression of healthier - and I thought , why not give this a try.  Was not too sure of how to cook it, browsed and found the recipe here.   I added a few more ingredients and quite liked the texture of the upma .

Ingredients:  For 2 with a healthy appetite !

Bansi Rava - 1 cup

Use any vegetable you fancy - I used peas, onions, potatoes, tomatoes... dice into neat small cubes

Green chilies - 2-3

Curry leaves - few

Garam masala - whole - 2 cloves, 1/2" cinnamon

Asafoetida - big pinch

Ginger - 1/4" finely chopped

Oil - 2 tbsp

Mustard, Bengal gram dhal, Black gram dhal - for seasoning

Turmeric - pinch ( optional)

Optional - lime juice, coriander leaves for garnish

Heat oil in a pan

Add mustard, and the dhals

Allow the mustard to splutter.  Add the asaofoetida.  Saute a while

Followed by the curry leaves, slit green chilies, ginger, garam masala 

Then the onions - do not brown and the veggies

When the vegetables get a little tender add the rava and toss it till it gets coated with the oil and other ingredients for a few minutes

Meanwhile heat the water - for 1 cup rava - 2 cups of water

Add the water slowly to the rava

Keep stirring gradually

The rava will absorb the water and cook

Keep covered over a low flame.

Remove

You can add a squeeze of lime if you like it tangy

Add some chopped coriander for garnish

Serve with pickle

Stuffed Masala Buns

I love it when the house smells like a bakery.  That is not too tough when you use the right ingredients, but when the finished product tastes as good as what you would get there ....  it is a great feeling.  These stuffed masala buns that I had bookmarked from Rak's Kitchen were fantastic.  Her step by step pictures ensure that you cannot go wrong.  I only replaced half the maida (refined flour) with atta ( whole wheat flour). I had left over cabbage curry to which I added some cubed boiled potato and peas and some more masala and used as a stuffing in the buns.

They make a great snack.

Ingredients:

Maida and Whole Wheat flour - 3/4 cup each ( or use 1 1/2 cups of Refined/All Purpose Flour)

Milk - 1/4 cup

Water - 1/4 cup ( you can add a little more if the dough is very stiff - or reduce it if otherwise )

Active dry yeast - 8 gms - 11/2 tsp

Salt - 3/4 tsp

Sugar - 1 tbsp

Olive Oil -3tbsp  - you can use any refined oil too

Stuffing - Make any stuffing - I used a leftover cabbage curry, potato, peas with added masala like you would make for a samosa or a curry puff.  Non Vegetarians can use a filling of their choice.

Prepare the yeast - warm the milk, add sugar, and add the yeast.  Mix.  Keep aside.  Watch the bubble rise.  Keep for about 5-10 minutes

Take the flour in a bowl.  Make a well.  Add water, oil, salt, and the yeast - milk mixture

Mix and make a smooth dough.  The dough might be a little sticky. Not to worry. Make a ball of the dough and keep in a clean oiled bowl.  Cover with cling wrap and watch it rise.

This is the time to prepare your filling. Make it tasty - something that you can eat on its own. It should be a dry-ish filling. Keep aside to cool.

Now go back to the dough after an hour.  It should have doubled in size.  

Knock out the air from the dough by gently kneading it.  Make six equal balls from it.  If needed you can add a  little flour - if it is too sticky, that is - Brush with oil. Cover and keep for about 10 minutes.  Make sure you keep some space between the balls. They tend to rise again and may stick to each other if you keep them too close.

Take a baking tray.  Place an aluminium foil on it.  Grease it.  Keep ready

Now back to the stuffing.  Make six balls of stuffing.  The size should be a little less than the ball of dough. 

Preheat the oven to 180 C

Take each ball of dough.  Flatten it on your palm like a small roti ( check pics on Rak's site).  Place the stuffing in the centre and then gently pull the sides of the dough over it till it is totally covered.  Pinch together.  Keep the pinched side down and place on the prepared baking tray.  Do this for all the six.

Brush with oil and if you want it nicely browned with some beaten egg.

Place tray in the oven. Bake for about 20 minutes or till the tops are golden brown. Take out of oven.  Cool.  You can brush them with a little butter (optional)

Have them plain, with ketchup, with pickle.... they are soft and delicious. Just like what you would get at a good bakery !!!

Onion, Rosemary, Cherry Tomato Focaccia

Focaccia is a flat Italian bread topped with herbs and according to Wiki it is similar to Pizza but not considered the same.  Why? I have no clue. There are so many recipes with different herbs and different ingredients used as toppings.  I think they would all taste great.   I am not too sure if there is a specific pan used to bake the bread. Some used a cake mould, others a Swiss Roll tin.. I have used a fluted tart tin .  Focaccia is an excellent accompaniment to a salad or a starter . Or if you are one of those who can eat bread anytime ( like myself) - eat it plain.

Ingredients: - this made one medium sized bread

All purpose flour - 1 cup
Olive oil - 1 tbsp
Dry yeast - 7 gm packet
Salt - 1/2 tsp
Water - approximately 100 ml ( you may use all of it or less ) should be just warm

Topping -
Onions - sliced few
Cherry Tomatoes - few
Rosemary sprig - one
Any other topping you may desire
Sea salt - to taste
Pepper - to taste
Olive oil - about 2 tbsp

Mix the yeast in warm water.  Mix lightly.  Allow to stand for about 10 mins till a creamy mix is obtained.
Add the olive oil.
Take the flour, add salt, and then add the yeast mixture.  Bring together with a wooden ladle till it forms a soft dough.
Knead lightly on a flour worked surface for about 5-7 minutes.
Shape into a round ball.  Place in a lightly oiled container - cover tightly with cling wrap. Allow to rise for 20 minutes.

When the dough has risen - knock it back - and stretch to fit the tin
Leave to prove for another 20 minutes

Pre-heat the oven to 200 C / or oven with fan 180 C
If required saute the onions in a tablespoon of olive oil ( I used them raw)
Scatter the onion, sliced cherry tomato, rosemary over the surface

Press your fingers into the dough to make dimples on the surface
Scatter the salt, and pepper
Drizzle olive oil over surface.
Place in oven for 20 minutes or till golden.
Leave to cool and serve cut or even torn !

Preferable to serve it slightly warm. Though not necessary.

Egg and Vegetable Puffs

I have always eaten puffs made in a bakery.   Except for the one time, my uncle stayed up all night so that he could make it from scratch, bake them and have them ready for us to take along when we went out sight-seeing the next day. Will never forget those puffs that were made with so much love.  These on the other hand have been made with ready to use puff pastry sheets.

The egg puffs that we get at the bakery do not have any filling apart from the boiled egg.  And then I found one where the blogger * has made some sort of spicy onion base for the egg.  And it was a good idea too.

Filling - no proportions here -
Onion - sauté them till translucent- add garam masala, amchur, salt, chilie powder, coriander leaves.  I even added some tomato paste.  Make a nice onion curry and keep.
Boil egg till just done - remember - baking exposes it to more heat and it can get slightly rubbery.

Put the puff pastry on a well dusted surface.  Cut into 8 pieces.
Pre-heat the oven to 180 - 200C
Place the onion masala in the centre.  Place half a boiled egg - yolk down
Bring the edges together to the centre.
The pastry is sticky enough and will stick on its own.  However, if you wish put a little water to the edges so that they bind, but it is really not necessary.
Grease the baking tray lightly.  Place the egg puffs on tray leaving enough place between them for expansion.
At this stage if you like brush with egg white for a better browning effect ( I omitted step)
Place the tray in the oven for about 20 mins till golden brown.
Remove.  Cool and enjoy.

Vegetable Puff"
Make a dry vegetable stuffing of your choice.  If you like use the same onion masala and make a curry with  pieces of boiled potato, peas, carrots.
Place the filling in one half of the pastry square
Bring the other half over it and seal the edges.
Bake in a pre-heated oven for 20 minutes till golden brown

Enjoy with sauce .

* Egg puff - Chacko's Kitchen

Vegetarian Shikampuri

Shikampuri is a Hyderabadi cutlet made with minced meat.  And hard core non-vegetarians will tell you it is worth going all the way to the small joints in the old city to get the best cutlets ever.  And if you are vegetarian ( and not allergic to soya as K is ) then this is a must-try.  I found this recipe at Escapades.

I made 1/3 this recipe and got about a dozen of these cutlets.  Ingredients are listed as 1-2-3 since the preparation involves ingredients listed under each.  The spices in step 1 add to the flavour of end product.

Ingredients:
1.
Soya chunks - 100 gms - these are light !
Split chick pea ( Chana dal) - 1/2 cup
Green chilies - 2
Green cardamom - 2
Cinamon sticks - 2
Cloves - 3
Pepper corns - 5-6
Chilie powder - 1 tsp

2.
Oil - any refined oil - 2 tbsp
Onion - 1 - sliced
Salt to taste

3.
Ginger - garlic paste - 1-2 tsp
Garam masala powder - 1/2 tsp
Bread crumbs - 1 cup ( if not readily available - toast one day old bread and put in mixie)
Egg - 1 ( beaten)
Coriander and Mint leaves - 1/2 cup ( together)

Soak the soya chunks in hot water and leave for about 15-20 minutes.  Squeeze out water and add cold water and do similarly. 2-3 cold washes recommended.
Put the soya chunks along with the ingredients listed under 1 - in a pressure cooker with a little water for 3 whistles to ensure the dal is cooked.
Cool, drain out any excess water

Step 2
Take a pan, add the oil, sliced onion, salt and the pressure cooked soya mixture and cook till thoroughly dry.

Cool.  And then grind to a fine pasty mixture. Make sure you do not add water or if you - it should be very little.

Put into a bowl and add ingredients listed in 3

Mix the ingredients well.  Shape into even balls and flatten them slightly into cutlets

Take a pan and add sufficient oil and fry these cutlets to a golden brown.

Serving suggestions:
Tomato ketchup, green chutney, onion slices, lemon wedges, rumali roti.

Banana Pancakes

Bananas are not my favourite fruit, but they were sitting in the fruit bowl for some time.  These are plain  pancakes with some bananas sautéed in a butter-sugar caramelised mixture and topped with golden syrup.  I guess it could be any fruit of your choice.  But these here are with bananas.

The pancakes here contain egg.  But I have made those without egg, so it can be done away with for an eggless variety.

Ingredients: (for about 4 medium pancakes)
(for the pancake)
Egg - 1
Plain Flour (Maida)- 45 gms
Baking powder - 1/4 tsp
Milk - 40 ml ( use to get the required consistency)
Salt - a pinch

(for the caramalised bananas)
Banana - 1
Butter - 1 tbsp
Sugar - 1 tbsp

(topping)
Golden syrup - generous drizzle
Cream - desirable - but not used here - generous dollop

Separate the egg
In a bowl, combine the flour, egg yolk, milk and baking powder to get a thick batter

Beat the egg white well to a frothy mixture with the pinch of salt.
Add it to the flour mixture.

Heat a pan (non stick preferably) on medium heat
Pour the batter to slightly thick pancakes.
Keep till golden brown and flip over to get the same browning on the other side too.

Melt butter in another pan, add sugar on a low flame till a caramalised mixture is formed
Cut banana lengthwise and add to the pan and cook gently till it gets browned

To serve
Place 2-3-or even 4 pancakes
Put the caramalised bananas over them
Drizzle ( pour is more appropriate and tastier! ) golden syrup
Serve with a dollop of cream

(Recipe source - Jamie Oliver )

Cinnamon Crisps

A microwave recipe that I saw at Cakes And More .  Nice and simple.  If you like rusks but hate the cardamommy flavour that most of the store bought ones have - than you should try this.  And you can experiment with them.  Make it with brown or white bread.  And great use of stale bread that might be just lying there.

Ingredients -
Brown Bread - 4 slices - you can use white too
Unsalted butter - 1 tbsp
Powdered sugar - 2 tbsp
Cinnamon Powder - 1/2 tsp

Mix the butter, sugar and cinnamon.  Apply on both sides of the slices.
Stack the slices.  And cut them into vertical strips. Four strips - 16 in all
Even sized strips ensure even cooking.

Take a microwave safe plate.  Place the strips only along the perimeter of the plate.
Do not place anything in the centre and those would cook faster and you could end up with some burnt ones.
(So you may need to make them in batches - maybe 3 or more)

Set the microwave on high for 2 - 2 1/2 minutes.  Keep a close eye as anything done in the microwave to avoid burnt sticks.
Take the plate out.  Even if they seem soft, they will harden as they cool.

Remove from plate and cool thoroughly if you have enough left to store.  And keep them in an airtight container.

A tip from Cakes and More- you can make savoury ones too.  Use herbs and salt in the butter instead of sugar.  If you do like cardamom, replace cinnamon with it.  You can experiment and have the best home made crisps in record time.  Original recipe - here 

Khara Baath

Tried this recipe from Shanthi Krisnakumar's cook book. I am not a great upma fan.  But this is a useful recipe when you are not in a mood to cook which happens (to me) quite often.  So you find what is called 'celebrating upma week' at home ever so often.  Such times it is handy to be able to bring this dish to the table in different avatars.  So this one was just right. I did not even mind making the fresh spice powder that was needed for the recipe - the small coffee bean grinder gifted by a friend - does not make this seem a difficult chore anymore.

As in any upma if you are generous with the use of the oil/ghee - it would only enhance the taste.  Also Khara Bhaath is best eaten hot.  Verdict - End Result - very good.

Ingredients:
It seems a long list - but the process is simple

Upma Rava ( Semolina) - 1 cup
Veggies of choice - I only used 1 small carrot (diced) and a 1/4 cup peas
Tomato - 1 - chop
Onion - 1 slice
Ginger - finely chopped - 1/2"
Green chillie - 2 nos - slit them
Cashew - few
Khara Baath powder - 2 tsp ( preparation given below)
Turmeric powder - 1/2 tsp
Grated coconut - 2 tsp ( I did not use)
Salt to taste
Lime - optional

Water required - 2 1/4 cup approximately.

Seasoning:
Oil / Ghee / or a mixture of both - about 3 tbsp
Black gram dal (Urad) - 1/2 tsp
Mustard seeds - 1 tsp
Asafoetida powder (Hing) - a large pinch
Curry leaves - few

The Powder (this will yield more than required, which can be stored in airtight container)
Roast the ingredients listed till you get a lovely aroma, cool and powder

Coriander seeds (Dhania) - 2 tbsp
Split chick pea (Channa dal) - 1 tsp
Split black gram (Urad dal) - 1 tsp
Dried Red Chilies - 3-4 nos
Cinnamon - 1"
Cloves - 2 nos
Coconut - 2 tsp

Roast the semolina ( do not let it brown)

In a wok, take the oil/ghee and first roast the cashew to a golden brown. Remove and keep aside.
In the same wok put in the mustard, black gram dal, allow mustard to splutter
Add the asafoetida and curry leaves.

Put in the onions. Sauté
And then the ginger, green chilies, sauté
Put in the veggies and allow to cook till just tender.
Add the tomatoes till they turn mushy
And the turmeric powder, bhaat powder
Pour in the water.  Add salt and bring to boil.

Simmer.  And add the roasted semolina gradually stirring all the time to see that lumps are not formed. Once mixed add the grated coconut at this stage and fold in. 

Serve. If you wish pack the khara bhaath into a container and then un-mould onto a plate and garnish with the roasted cashew. Serve with pickle, chutney or sauce.

Making a snack of Corn on the Cob

There is a huge surplus of corn on the cob or so it appears.  And going cheap.  So I picked some.  And when I thought I would pop it into the pressure cooker like we had it as kids , I found this easy way out.  Steamed corn in 3 minutes flat in the microwave.  Ok maybe not 3, since you would need to cool it a little bit ... about 5 minutes.

Just pop the corn into the microwave.

Heat on high for 3/4 minutes ( if it is just one - preferable to do it one at a time)

Despite the aroma of the corn wafting through the kitchen, resist the impulse to touch the corn.  There would be steam trapped within the husk

Allow to cool.  Pick it up with the help of a kitchen glove.  Slowly peel open - it opens easily now.

And then bite into corn that could very well have been steamed.  If you want to indulge.  Smear a little butter and then dip half a lime into salt and rub that over it too.   And enjoy

Fun with Capsicum Rings

Stuffed capsicum or bell peppers are a meal by themselves.  And when V found these slightly large sized capsicum he remarked it would be ideal for some stuffing.  And I thought why not?  But wanted something that could be had along with an Indian meal, something less filling and so I wondered if I could cut capsicum rings and have a stuffing in them. And found a few ideas and here they are

1.  Capsicum Ring with Potato filling

Capsicum / Bell peppers - 2 nos
( the more colourful the better! )
Filling -
Potato filling - Take a wok, add a little oil, season with cumin, allow to brown, add finely chopped onion, ginger, garlic, saute and then the mashed boiled potato.
Add turmeric, chili, coriander powders ( I even added some chat masala)
Salt to taste.  Mix well.
Cool and your filling is ready

Cut the capsicum into slight thick rings
Put the stuffing into the rings and push and pack it well.  A little extra is better.
I took a pan and smeared some oil on it and placed the stuffed rings in them
Cover and cook on a slow fire.  When brown turn it over.

I then put these into a microwave for a minute.  Just to ensure that the capsicum rings are not really raw.  But this is a matter of personal preference.

Your potato filled capsicum rings are ready.  And they were good!

Tips - Use any filling - cottage cheese would be a great addition, non-vegetarians can use a leftover kheema curry, the vegetarians a soya filling.  You could top it with some grated cheese and grill them.

As you fry them on the pan, the filling comes together and can separate from the ring.  So you really need to stuff it properly.  Maybe you could also try and give it a breadcrumb coating or a cornflour paste dip.  Not sure.  Any ideas?  Because this will be something I am sure I will make often.  It could even serve as a tea-time snack.

Here is another fun-recipe - It looks pretty too!

All you need - Capsicum and Egg.
Make a capsicum ring.
Fry this first lightly on a pan, both sides,  to sear the ring
Then break the egg into it.
The egg white can seep from under the ring, so keep it tightly pressed down on the pan, but if a little seeps it just does not matter.  You can let it be, or just remove it when done.
Cover and allow to cook.
You can keep the egg yolk runny and if you do not want to just pierce it a little and allow to cook
Or once it is a little done, pop into a microwave till the yolk is done - this way you do not need to puncture the yolk and it remains pretty to look at!
Sprinkle salt and coarse pepper.  You can grate cheese on it too.

Yum!

Street Food - Pav Bhaji

Street food for dinner.  At home.  When you tire of the usual rice-rasam-curry kind of meal, this is one dish that is fun to make and yum to eat.  Ideally you should have the pav - the Indian soft bun - or use any kind of bread as a substitute.  And a nice yummy curry.  Eat it hot.  And if you do not mind the calories eat it a little greasy.  It adds to the taste.  The one I had was not as greasy as I would have liked it.  But my sous-chef - La - the younger one - ensured that it was crisp and nice without the extra butter.  And she is great at chopping veggies finely. So my job in the kitchen got easier.

The ingredients are approximate -

Ingredients: (can serve 4)

Pav - 2 packs - these were very light pavs and so could be cut horizontally and we had double per pack
Butter - any amount - preferably salted butter - Amul :-)

Curry:
Potatos boiled- 3 medium -

Peel and pressure cook the other veggies in a little extra water - which can be drained and the stock can be used later
(Carrots - 2 /  Peas - 1/4 cup ) -  you can use other veggies like cauliflower, beans too

Capsicum - 1 finely diced
Onion - 2 large
Coriander - for garnishing
Lime - slice wedges
Turmeric powder - 1/2 tsp
Chilie powder - 2 tsp or more as per spiciness
Coriander powder - 1 tsp
Ginger - garlic paste - 1 tsp
Pav bhaji masala - 1-2 tbsp ( or use any other masala that you have chole masala, chicken masala, sabji masala)
Tomato  pu·rée  - 5-6 tbsps
Oil - 2 tbsp

Keep a vegetable masher ready.

In a wok add oil.
Add one sliced onion
And the ginger - garlic paste
Then the diced capsicum.  Sau·té
And chopped boiled veggies - and keep mashing it along

Add the tomato pu·rée  

And the powders.  

At this stage taste and ensure the curry it stangy, spicy and tasty!

Keep mashing all the time.  And also keep the curry simmering.

The consistency should be kind of semi-solid so you may need to add stock/water as you go along.

On a pan put in some butter and place the pav and then toast them.  

Serve hot pav with hot curry with a sprinkling of diced onion and coriander and a blob of butter and with wedges of lime that is useful if you go a little wild with the spice.

Murmura-Puffed Rice - Snack

A snack that we have practically every day when we get back from work... without any guilt.  You could not call it totally calorie-free, but relatively healthier that the stuff we used to devour earlier.

Ingredients:

Puffed Rice / Murmura - 1 cup

Groundnuts/Peanuts - 2 tbsp

Raw mango - finely diced - 2 tbsp

Onion - 1/2 finely diced

Oil - a teaspoon

Salt to taste ( needs very little - so add it with care)

Chaat Masala - 1/2 tsp

Chilie powder - 1/2 tsp

Fine Sev - for garnish - 2 tbsp - OPTIONAL

Coriander leaves - few

Curry leaves

The murmura has to be toasted to make it crisp.  I find it easier to put them in a microwave safe bowl and put it in at high for about 30-40 secs. 

While that is being done, in the oil, put in the peanuts and brown - remove and keep

You can add curry leaves to the hot oil and keep ready.  Some even add a pod of garlic - that is optional again.

Now add salt, chilie powder, chaat masala, the oil and curry leaves to the toasted puffed rice/murmura

Mix well

Add the diced onion, raw/green mango, fried groundnut.  Mix again.

Serve on plate. 

Garnish with sev and coriander leaves.

What else can you add - 

Squeeze of lime

Boiled potato - diced

Sprouts

Diced tomato and cucumber

Chutneys - green chutney / date-tamarind chutney

Methi Mathri

I found this recipe at US Masala.  The triangular shaped mathri looked so good, I thought of making it this afternoon as a snack.  It has been some hours since I made it, but the aroma of the kasuri methi still lingers in the kitchen.

I made only a few - about 10 nos

Maida - 1/2 cup
Whole wheat flour - 1/4 cup
Rava - Semolina - 1 tbsp
Pepper powder - 1/4 tsp
Salt to taste
Baking soda - a large pinch
Carom seeds - 1/4 tsp
Kasoori methi - 1 tbsp
Oil - about 2 tbsp to mix with the flour and more for deep frying

Mix the flours and semolina
Add the other ingredients and the oil
Rub with the fingers so that the mixture feels crumbly
Add water little by little till it forms a firm dough

Rest the dough for a while
Then make small balls of the dough.
Roll into thin puris.  Lightly prick with a fork ( to ensure it does not puff up when frying)
Fold into a triangle.

In the meantime heat the oil - medium heat
Slowly slip in the mathri and allow to brown and turn crisp
Drain the oil, remove.
Cool thoroughly before you store in an airtight tin

I also made a few round mathris.  This should be a thicker puri.  I found that this one was more crisp than the triangular ones - the inside portion was a little soft.  That is something that would have to be taken care of in my future attempts.

But the taste was great.  A great simple snack -easy to make.

Idiyappam

Having made shevai - konkani semia - this one is a breeze.  With readymade rice flour, no soaking, grinding, prior steaming it seemed so easy.  And though I may be partial to shevai in terms of taste, I would definitely make this again. As long as you have some good dishes to accompany the idiyappam, you might not give that added flavour of shevai a second thought.

Ingredients:
Rice flour - 1 cup ( some have used roasted flour, I did not - not too sure how much to roast)
Water - about 1 1/2 cup
Salt to taste
Oil - 1 tsp

Boil water.  Reduce heat.
Add the salt, oil
Add the rice flour a little at a time, and keep stirring till it forms a mass and comes together and is a smooth mass.
Cool.  Knead well.
Make equal portions. And put that into a muruku press and extrude the dough.

While most have put it into an idli mould, I put it into a cooker vessel and steamed it.
And when it was done it looked like this

I had this with freshly made Avakai - which is a fiery Andhra mango pickle.  I have a picture but I thought it might just frighten some!  And so I refrain from posting it here.  

Maddur Vada

This is a vada that we had a roadside eatery on Bangalore-Mysore road.  It has been featured in some of the blogs. And makes for a quick snack since it does not require any preparation before hand. I made the recipe that I saw here at Chef and Her Kitchen.  It turned out nice and crisp. Later I found some variations at Zesty South Indian Kitchen which I thought could add a little more to the dish.  Maybe next time.  I am putting down those extra ingredients in red.  Just so that I remember to add that the next time I make it.

Ingredients:
Maida - 1 cup
Semolina - Sooji - 1/2 cup
Rice flour - 1/4 cup
Onion - 1 finely chopped
Curry and coriander leaves - few - finely chopped
Salt to taste
Green chilies - to taste - add a little more than you normally would - finely chopped or made to paste
Ghee - 2 tbsp - solid state - or substitute with hot oil
Asafoetida - large pinch
Oil for deep frying
Peanuts - 30 gms - roast and halve
Cumin - 1 tsp
Coconut - 1-2 tbsp


Take all ingredients in a bowl.
Add water little by little till the dough binds.  Consistency of firm chapati dough
Keep aside a while
After about 15 mins. Make into small balls.
Take a greased plastic sheet, or turn over a milk sachet . Place the ball of dough on the surface
Flatten to round shape - 1/4 inch thickness
Heat oil - medium heat.
Slide in the vadas.
And allow to turn golden brown.
Serve with coconut chutney.

If a firm dough is made, it does not absorb much oil.
The vadas are good even after they cool!!

Nariyal ki Kachori

Found this recipe on Mayeeka.  And like she has described it is a potato cutlet with a fresh coconut filling.  I was a little too lazy to make a green chutney that was recommended, that would have been a wonderful accompaniment.  And I also need a little more practice to make them into perfect and uniform kachoris. But they still tasted good nevertheless!

Ingredients – ( Makes about 6-7 medium sized kachoris)

Potato -  3 large

Salt – to taste

Cumin (jeera) – ½ tsp

Corn flour – 2 tbsp

The filling

Fresh coconut – grated – 4 tbsp

Green chilies – finely chopped – 2-3 nos ( acc to taste)

Ginger – finely chopped – ¼ “

Peanuts – roasted – and coarsely powdered – 2 tbsp

Corriander leaves – chopped

Lemon juice – 1 tsp

Sugar – ½ tsp

Oil for deep frying

Mash the boiled potato.  Add the jeera, salt, cornflour. Mix and make a smooth paste.

Take all the ingredients that make the filling. Mix well.  And yes, there is no salt to be added to the filling.

Grease your palm.  Take a ball of the potato mash.  Flatten like a puri

Put a reasonable amount of filling in the centre.

Fold the mashed potato mixture over the filling carefully.

Flatten like a cutlet.

Fry in oil – medium heat – till evenly brown.

Serve with sauce or spicy mint chutney