Vada Pav

A desi veggie burger, common man's food in Indian state of Maharasthra and a popular street food. 

Spongy buns are loaded with deepfried Indian styled potato croquettes, complimented with spicy coriander chutney and pungent garlic chutney. Trust me every bite is wonderfully versatile. Vada pav is a all day recipe served for breakfast, lunch, snack or dinner.

Serving - 10 vadas

Ingredients

For Potato filling-

4 large potatoes, boiled, peeled & mashed

2 tsp Oil

1/2 tsp Mustard seeds

1 Tsp Grated ginger

4 Green chilies, finely chopped

1/2 tsp Turmeric powder

1 sprig of Curry leaves

1 Onion, diced

Handful of cilantro, finely chopped

Salt

For batter-

1 1/2 cups of Chickpea flour

1/4 tsp Turmeric powder

1/2 tsp Red chili powder

Water as needed 

Salt

Oil for deep frying

Other ingredients

10 Hawaiian rolls or mini burger buns 

Cilantro chutney (Click link for the recipe)

Garlic chutney (Click link for the recipe)

Method 

For potato filling-

• Heat oil is a skillet. Add mustard seeds, green chilies, curry leaves. When it starts to sizzle, add onions and turmeric powder. Sauté until onions softnes
• Add salt and mashed potato. Mix well and leave it on low heat for 3-4 minutes
• Add cilantro and mix well
• After potatos cools, divide it into 10 equal portions. Dip your hand in water and shape each portion into balls. 

For batter-

• In a large mixing bowl, mix all the ingredients listed under Batter. Add enough water to make a thick batter and whisk well

For vada-

• Heat oil for deep frying
• Dip  potato ball in chickpea batter and gently drop it into oil
• Fry evenly. Use an absorbent paper to drain excess oil

Final step-

• Spread green chutney on one side of the bun and garlic chutney on the other side
• Place the freshly prepared vada between the bun and serve it with a cup of chai 

Cream Cheese Chicken Chili

One pot, easy, delicious, creamy crock pot chicken chili. Add all the ingredients to the crock pot , take a break from kitchen and come back after 6 hours to have hearty delicious dinner. 

The best thing about this recipe is, there is no hard and fast rule to measure the ingredients. It is inexpensive and instant hit at home. Though I made a big batch of chili on sunday, trust me it didn't  last long. SO yummy !!

Originally, this recipe was given to me by my colleague friend Cathy Hackett. I made few modifications to suit the Indian version and made it more spicy.

Ingredients

500 gms Boneless Chicken
1 can of Black Beans
1 Onion, diced
1 can of Corn
1 Tomato, diced
2 stalks of Celery, diced
1/2 tsp Cumin powder
3 tsp Chili powder
8 oz Low fat Cream Cheese
1 ltr Vegetable/ Chicken Stock
Salt

Method

• Add all the ingredients to the crock pot and cook on high for 6-8 hours
• Use a fork to shred the chicken
• Serve hot with (Optional) scallions and sour cream

Coriander chutney

A multiuse recipe made with simple ingredients. This chutney has infinite number of uses as a salad dressing, sandwich spread or as a dip for fritters. 

Cilantro chutney can be prepared ahead of time. It can also be used a  base to prepare chicken fry or chicken curry. 

Ingredients

1 bunch Cilantro, roughly chopped

A sprig of curry leaves

1 inch piece Ginger, roughly chopped 

1 Green chili

1/2 tsp Roasted cumin powder

Salt

Water as needed

Method

• Make a smooth paste if all the ingredients listed above. Add water as needed
• This chutney can be used as a salad dressing , as a spread for sandwiches or as a dip for deep fried fritters and kebabs

Lasun (Garlic) chutney

Dry garlic chutney is a Maharastrian recipe made for vada pav, a trademark recipe especially in Mumbai. This chutney  has a very zestful taste of roasted garlic and peanut. 

The original recipe uses dry coconut. Instead I used fresh coconut slivers which turned the dry chutney into crumbles. And it worked out perfectly when I made vada pav. These crumbles makes every bite more delicious. 

Ingredients

1 pod of Garlic, peeled

1/4 cup Peanuts

5 whole dry Red chilies

1/4 cup Coconut slivers

1/2 tsp Oil

Salt

Method

• Heat oil in a pan. Add garlic and fry until it turns golden brown. Set aside 

• Roast peanuts, red chilies and coconut separately. Set aside 

• Grind all the ingredients together without adding water. Add salt while grinding this chutney

Chicken Thokku

Chicken Thokku truly a southern taste of India. It is prepared with very few key ingredients like onions and tomatoes which is used in preparation of the curry. It is spiced up with Chennai Chili powder (which I call) which is prepared with coriander seeds and guntur chillies in 1.5 ::1.0 ratio and garam masala powder.

I suggest to include lots of turmeric powder, it is not added not just for its benefits; but it adds a lot of color and taste to the recipe. 

This is my first attempt to make Chicken Thokku. All credit goes to my Mother-in-law who made the chili powder. 

Ingredients

500 gms Chicken, cut into bite sized pieces

5 tsp Oil

1 tsp Ginger-garlic paste

1/2 tsp Turmeric powder

1 medium sized Onion, diced

2 Tomatoes , diced

3 tsp Chili - coriander powder or 2 tsp Chili powder and 1 tsp Coriander powder

1/2 tsp Garam masala powder

Salt

Method 

• Heat oil in a heavy bottomed utensil
• Add ginger garlic paste and turmeric powder. Give it a little stir
• Then add onions. Sauté for few seconds. Add chili-coriander powder. Mix well
• Add tomatoes. Mix well
• Add chicken with 2 cups of water. Cook for 15 minutes
• Adjust salt as per to the taste. Cook for another 15 minutes until chicken is completely cooked and the color of gravy deepens 
• Serve hot with steamed rice 

Kollu Sundal

Kollu (Horse gram), a reddish legume from India has several health benefits. It is mainly used to treat kidney stones, piles and helps to lower cholesterol levels. In Ayurveda, horse gram is used to extensively to treat many ailments. Above is just mentioned a few benefits.

Kollu sundal is a simple recipe seasoned with a very few key ingredients. 

Ingredients

1 cup Horse gram, soaked overnight in water

2 tsp Oil

1/2 tsp Mustard seeds

1/4 tsp Asafoetida

A sprig of Curry leaves

2-3 Green Chilies, Finely chopped

Salt

Cilantro, finely chopped

2 tsp Freshly grated coconut, optional

Salt

Method

• Pressure cook horse gram with 2 cups of water for at least 15-20 minutes. Use the stock to make Kollu Rasam
• Heat oil in a pan. Add mustard seeds, asafetida, curry leaves, green chilies. Give it a little stir. When it starts to sizzle, add cooked horse gram. Adjust salt as per taste. Saute for 2-3 minutes
• Garnish with cilantro and coconut. Serve with rice and Kollu Rasam

Kollu Rasam

Kollu (Horse gram), a reddish legume from India has several health benefits. It is mainly used to treat kidney stones, piles and helps to lower cholesterol levels. In Ayurveda, horse gram is used to extensively to treat many ailments. Above is just mentioned a few benefits.


Kollu Rasam is a winter based recipe which mainly cooked to treat cold and cough. The spices in the rasam treats the nasal tract to clear phlegm. 

Ingredients

1 cup     Horse gram, soaked overnight

2 tsp      Oil

1/2 tsp   Mustard seeds

1/2 tsp   Cumin seeds

4 cloves Garlic, peeled and crushed throughly

A sprig of Curry Leaves

1 Tomato, diced

1/2 cup Tamarind Extract

1 tsp Jaggery

4 cups Water, divided

Salt

Cilantro, chopped

Spice powder

1/2 tsp Pepper 

1 tsp Cumin Seeds

2-3 Whole Re Chilies

3/4 tsp Coriander seeds

Method

• Dry roast all the ingredients. Cool it and grind it into a fine powder
• Pressure cook horse gram with 2 cups of water for at least 15-20 minutes. Retain the stock in a separate container
• Heat oil in a heavy bottomed vessel. Add mustard seeds, cumin seeds, curry leaves and garlic. When it starts to sizzle, add tomatoes. Saute until tomatoes are completely cooked
• Add tamarind extract, spice powder and horse gram stock
• Add water, salt and jaggery. Bring it to boil 
• Add coriander and serve on a hot bed of rice

Mutton Kurma

Taking inspiration from Kerala cuisine, my mother gave me the "MUTTON KURMA" recipe - vibrant colored,  truly rich, mildly sweet with a kick of peppery flavor. It is a  family owned recipe. The juicy meat is cooked in freshly pressed creamy coconut milk and I just can't get enough when served with a steamy bed of white rice...!! The meat is very tender and  potatoes just adds more texture to the creamy sauce.

A  MUST TRY Recipe  !!

Ingredients

500 gms Mutton 

3 cups of Coconut Milk

3 tsp Ghee (clarified butter)

4 Cloves

2 sticks of Cinnamon

2 tsp Ginger & Garlic paste

6-8 Green chilies, cut lengthwise

2 medium sized Onions, finely diced

1 Potato, diced

1/4 tsp Turmeric powder

1/2 tsp Coriander Powder

Salt

Method

• Heat ghee in a pressure cooker. Add cloves, cinnamon, ginger & garlic paste, green chilies and onions. Sautee until onions softens
• Add the spice powders - Turmeric and coriander powder
• Add Mutton and fry for 2 minutes
• Add 1 cup of water and season it with little salt. Cook for 15 minutes
• Now add coconut milk, potatoes and adjust salt as per taste. Simmer for 10 minutes on low heat
• Serve hot with dosa, idli, or steamed rice

Avalakki Chitranna

"Avalakki Chitranna"  is a quick and an easy breakfast recipe. Its a nutritious meal incorporated with beaten rice (poha/ avalakki), Indian condiments, onions, peanuts and green chilies. This recipe is same as lemon rice, the only difference is steamed rice is replaces with soaked avalakki. 

This is a better option then steamed white rice and a very light breakfast recipe. 
I used medium avalakki for this recipe which takes 10 minutes to soak. 

Ingredients

2 cups Beaten rice (avalakki/ poha)

3 cups Water

Juice of 1 Lime

salt

For seasoning

4 tsp Oil

1/2 tsp Mustard seeds

1/2 tsp Bengal gram

3 tsp Peanuts

4 Green chilies, finely chopped

5 Curry leaves

1 Small Onion, finely chopped

1/4 tsp Turmeric

Few sprigs of Cilantro, finely chopped (optional)

Freshly grated coconut (optional)

Method

• Soak avalakki in water for 10 minutes. Use a colander to wash and squeeze water.  Transfer it to a mixing bowl
• Heat oil in a pan. Add mustard seeds, Bengal gram and peanuts. When they turn golden brown; add green chilies, curry leaves and onions. Saute until onions softens
• Add turmeric and transfer the contents to the mixing bowl
• Add lime juice and salt. Mix well
• Add cilantro and coconut to boost flavor. 

Rava Dhokla

An incredible recipe from Gujrat made with a jiffy mix of semolina(rava), yogurt, green chilies, ginger and turmeric. I found this recipe online, but I have made few variations to this recipe by adding ginger and turmeric. Adding ginger to this recipe boosted the flavors and the light yellow color from turmeric make this dhokla very appealing.

Ingredients

For the batter-

1 cup Upma rava (semolina)

1 cup Yogurt, beaten

1/4 cup Water

1/2 tsp Green chili paste

1/2 tsp Ginger paste

1/4 tsp Turmeric powder

1/2 tsp Salt

1/2 tsp Fruit salt

For seasoning-

3 tsp oil

1/2 tsp Mustard seeds

1/2 tsp Cumin seeds

Few sprigs of Cilantro, finely chopped

Few sprigs of Curry leaves

Method

• Roast rava on a flat pan for 2-3 minutes. Let it cool
• Mix together rava, yogurt, water, green chili paste, ginger paste, turmeric powder, salt and fruit salt. Set aside for 10 minutes until rava absorbs all the moisture from yogurt
• Pour the batter on a greased pan and steam for 12 minutes
• Let it cool for 2 minutes. Dip knife in cold water and cut the dhokla 
• In a pan, heat oil. Add mustard seeds, cumin seeds, cilantro and curry leaves. When it starts to sizzle, pour the seasoning on dhokla
• Serve hot

Kovil Sakkarai Pongal

Sakkarai pongal is the original sweet pongal recipe taught to me by my Father-in-law. The pongal is absolutely divine recipe served specially as temple prasadam. This religious recipe just melts in your mouth.  The edible camphor and cardamon boosts flavors and the dry fruits adds crunch in every bite.

Ingredients

1 cup Rice (sonamasoori)

5 cups Water

1 1/4 cup Jaggery, powdered/grated

5 Cardamom, powdered

1/4  Ghee

8-10 Cashewnuts

Handful Raisins

Pinch of edible camphor

Method

• Soak rice in water for 10-15 minutes
• Boil water in a pot. When water begins to boil, add rice. Cook rice until it is completely cooked with mashed rice consistency
• To this add jaggery and cardamom. Stir until it is completely melted about 10 minutes. Set aside 
• In a separate pan, heat ghee. Add cashew nuts and roast until it is light brown. Add raisins and roast until raisins puffs up. Then transfer it to the cooked rice
• Add camphor and mix well
• Serve hot

Egg Puff

Enjoy this mini appetizer made in just 30 minutes. This mini appetizer is  made from puff pastry and hard boiled eggs with onion filling. Yummy!!

Ingredients

4 Hard boiled eggs, halved

8 Pastry shells

1 Egg white

For onion filling:

1 Medium sized onion, diced

2 Garlic cloves, minced

1/2 tsp Chili powder

1/4 tsp Turmeric powder

1/2 tsp Coriander powder

1/4 tsp Garam masala

Salt

4 tsp Oil

Method

• For onion filling-
• Heat oil in a pan. Add garlic and onions. Saute on medium heat until it turns light brown. Reduce the heat, then  add chili powder, turmeric powder, coriander powder and garam masala. Add 2 tsp of water to avoid spices getting burnt
• Preheat oven at 400 F
• Place pastry shells on a greased tray. Apply egg white on each pastry shell. Top each pastry shell with a spoon of spiced caramelized onions and hard boiled egg. Place in oven at 375 F for 20 minutes. 
• Serve hot 

Nippattu | Thattai

Nippattu is a spicy and crunchy snack from South Indian cuisine.  This tea time snack is made from rice flour, peanuts, Bengal gram and chilies. 

The secret to this recipe is using thin and dry cotton cloth to flatten the dough. By using cloth; it absorbs excess water, reduces cooking time and the end product turns out to be extremely crispy. 

Ingredients

3 cups Rice flour

3/4 cup Peanuts
1/2 cup Dalia (roasted channa)

Handful of Green chilies

1 cups Bengal gram, soak in water for 3hours

1/4 tsp Asafoetida (hing)

1/2 cup Hot oil

Salt

Oil for frying

Method

• Roast rice flour in a pan for 5 minutes sauteing frequently without burning flour. Set aside

• Roast peanuts until brown. After it cools, remove the skin by rubbing peanuts between your palm. Then make a coarse powder of peanuts

• Make smooth paste of green chili by adding very little water

• Drain excess water from Bengal gram 

• Make smooth powder of Roasted channa (dalia)

                                                      

• Mix together roasted rice flour, powdered peanuts, green chili paste, soaked Bengal gram and season it with salt. Add hot oil and mix again

• Make a smooth and stiff dough by adding water. Divide the dough into 1 inch balls. Take a ball of dough and flatten it on a dry cloth. You can apply on your fingers to flatten the dough for non sticking purpose

• Heat oil for deep frying. When oil is ready for frying, gently drop the flattened dough  in oil. Fry evenly on both the sides until it stops bubbling

                          

• Use an absorbent paper to drain excess oil
• After it cools, store in an air tight container which can last to 2-3 weeks

Onion-Tomato Upma

Upma is a hot South Indian breakfast and tiffin food. Cracked wheat is seasoned with Indian condiments, onions and tomatoes. Its a simple recipe made effortlessly.

I like keep upma recipe very simple. My brother who likes upma often complained that he fails to achieve perfection with right consistency either its too soggy or it is too dry. The secret of upma lies in its moistness and cracked wheat separated from one another. With right proportion of water and few drops lemon juice this consistency can be achieved.

Ingredients

3 cups Cracked wheat

2 Onions, diced

1 Ripened Tomato, diced

1 tsp Mustard seeds

1 tsp Cumin seeds

1 tsp Bengal gram

8-10 Curry leaves

1 tsp Grated ginger

5-6 Green Chilies, cut lengthwise

5 cups of water

Juice of 1/2 Lemon

Salt

6 tsp Oil

Method

• Roast cracked wheat on a preheated pan over medium heat. When cracked wheat starts to turn light brown, turn off the heat and set aside

• Heat oil in a large pot. To this add mustard seeds, cumin seeds, Bengal gram and curry leaves. 

• When it starts to sizzle, add green chilies, onions and ginger. Saute until onions turn transparent

• Then add tomatoes and saute for a minute (do not over cook tomatoes)

• Add water, lemon juice and season it with salt. When it starts to simmer, lower the flame and slowly add cracked wheat stirring in one direction without forming lumps. Cover the pot and cook in low heat for 3-4 minutes 

• Garnish with cilantro and serve hot

Breaded Chicken Manchurian

A delicious Indo-Chinese recipe made from Chinese ingredients. This recipe is a great appetizer to start off. The only difference from this recipe to the traditional machurian recipe is the breaded chicken. 

 I had couple of breaded chicken left out and wanted to infuse Chinese sauces. So I settled with  manchurian  influenced from eastern and western ingredients making it an excellent finger food. 

Ingredients

2 Breaded Chicken fillets

1 Onion, thinly sliced

1 Green bell pepper, thinly sliced

2 cloves of Garlic, minced

2 green Chilies, finely chopped

1 tsp Dark Soy sauce

2 tsp Red Chili sauce

4 tsp Ketchup

5 tsp Water

Pinch of Aginomoto

Salt

Oil

Method

• Bake breaded chicken in oven for 15- 20 minutes at 250 F. After it cools, chop them into cubes

• Heat oil in a pan. Add garlic, green chilies, onions and bell pepper. Stir fry for 2 minutes

• Then add cooked breaded chicken

• In a bowl, mix together soy sauce, chili sauce, ketchup and water. Pour the sauce over chicken

• Add aginomoto and salt. Mix together on high heat for 2 minutes
• Serve hot