Pav Bhaji

Pav Bhaji is one of the most famous chaat items known to south indians.....I have always enjoyed watching the way they mash the bhaji usually outside the chaat shops on a big tawa and add some butter to it while serving.......lip smacking ah?.....I learnt the authentic recipe for Pav Bhaji from one of my roomies in Tampa, a girl from Bombay and it sure is the best recipe I have come across till now......pretty simple and a good change too from the usual rice varieties when u invite some people over ....I usually get the whole wheat dinner rolls or whole wheat hamburger buns for the Pav from the regular American grocery store and u can vary the proportion of potato as per ur taste,though it is usually made with potatoes, I just add half or 1 potato and add more of other veggies such as carrots, cauliflower .....soo here is the recipe for Pav bhaji..Enjoy!
Ingredients:
Potatoes- 1 big
carrots- 2
Gobi- 1 or 2 cups of florets
Green pepper (capsicum) - 1 big
frozen green peas- 1 small cup
Onion- 1 big
Tomato - 1 big
Tomato paste- 1 tbsp (optional)
Ginger & garlic paste or grated- 2 tsp
green chilly- very finely chopped-2
Red chilly powder- 1 tsp
Turmeric poweder- 1/2 tsp
Pav Bhaji masala powder(Any brand, I usually use EVEREST or BADSHAH)- 2 tbsp
Butter
Oil
Salt to taste
Cilantro leaves
For tempering:
Butter & oil -1 tbsp
Cumin seeds- 1 tbsp
Method:

Peel the skin of potato & carrot, dice them, add to a pressure cooker along with cauliflower florets, 2 tbsp of the cut onion & green pepper, a pinch of turmeric powder, a pinch of salt & hing(I add hing to everything specially when using potatoes it is a must). Just adding a piece of onion & green pepper while cooking the veggies will give a nice flavor to the bhaji. Pressure cook this for 4-5 whistles or until the veggies get cooked really well. Open the pressure cooker when ready & mash the vegetables with a potato masher &keep it aside.
Heat oil/butter in a skillet and season with cumin seeds. Then add finely chopped onion, ginger/garlic paste & green chilly and sauté until the raw smell of ginger/garlic goes away. Now goes the finely chopped tomatoes and tomato paste. I add tomato paste to get the texture & color. But if u don't have tomato paste you could used an extra tomato instead. Now goes the mashed veggies, finely chopped green pepper, green peas, salt to taste, red chilly powder, & 11/2 tbsp of Pav bhaji masala. Add 1 tsp of butter(if u wish ) at the this point too. Cook this for 2-3 mins. Add the other half tbsp of Pav bhaji masala powder at the end before turning off the flame. Garnish with coriander leaves and serve with toasted Pav(toasted with butter), finely chopped onions and a piece of lemon.

Poha

Poha called Avil in Tamilnadu, is a quick tiffin item to make. Poha is basically pressed rice so it is definitely filled with carbs and I personally have always found it to be very filling even with small proportion. Poha in Tamilnadu is usually made with lemon (Lemon avil) or tamarind (Puli Avil). But when I was looking for the north indian recipe of poha on the internet, I came across the recipe of TS for corn poha. Click here for her recipe. Of course I made some modifications to it by incorporating our south indian tempering items, using regular onions and by adding some raisins along with the cashews and peanuts.
Ingredients:
Poha(thick)- 2 cups
Onion- 1
Green chilly- 2 or 3 finely chopped
Frozen Corn or green peas- 2 or 3 tbsp
Turmeric powder- 1/2 tsp
chilli powder- 1/2 tsp
salt
oil
Ghee- 1 tbsp
Asafoetida- pinch
lemon juice
coriander leaves

For Tempering:
Cumin seeds- 1 /2 tsp
Urad dhal- 1 tbsp
chana dhal- 1 tbsp
mustard seeds- 1 tbsp
curry leaves- few
cashews- few
peanuts- few
raisins- few


Add the cashews, peanuts and raisins to hot oil + 1/2 tbsp of ghee. when the cashews turn light brown add the other tempering items. When the mustard seeds splutter add the chopped onions + green chilly and saute until onion turns soft. In the meantime, wash the poha twice and drain the water & keep it aside.Now add the frozen corn or peas, turmeric, pinch of chilly powder, poha and salt to taste. Mix everything well and cook for 2-3 mins. Add a pinch of asafoetida, chopped coriander leaves, 1/2 tsp of ghee, squeeze some lemon juice and serve... I served it with some sev on top (I've heard that it is usually served with sev but this is optional of course)

Upma Kozhukattai

This was my favorite tiffin item that my mom used to make very rarely. I knew that it involved washing the rice, drying it on a paper towel,dry grinding it etc. etc so I didn't have the patience to go through the elaborate procedure of making it until I came across the simpler recipe for this using Idly Rava(available in most indian stores) by Nandita of Saffrontrail. Click here for Nandita's recipe. I followed the recipe exactly the same way as she did.
Variations:
1. I have also seen some people soak 1 tbsp of tur dhal, jeera, red chilly,& pepper and grind and add it to the boiling water before adding the idly rava. This should taste good too.
2. I came across this other recipe for upma kozhukatai using oat grits by Lakshmik of Veggie cuisine which I'm yet to try but thought was a very good healthy choice.Click here for Lakshmik's recipe.

Veggie Noodles

I choose the healthier multi grain Thin Spaghetti to make noodles instead of the usual noodle sticks which is usually made of refined all purpose flour. Muliti grain provides the necessary omega 3 for our body. And this comes out as tasty as the usual noodles.
Ingredients:
Thin spaghetti- 3 fistfuls
Onion, carrot, beans, carrot, green peppers, cabbage, cauliflower- thinly sliced
Green onions/Spring onions- 3 or 4 bulbs chopped
leaves of green onions- for garnishing
Green chilly- finely chopped- 2 tbsp
Ginger & Garlic- 1 tbsp grated
Soy sauce
Tomato sauce/ketchup
Boil the spaghetti in boiling water as per instructions on the package. Then strain the hot water, add cold water to the spaghetti, strain & keep it aside.
In a skillet, add chopped green chilly, ginger garlic to really hot oil and fry for abt 30 secs. Now add the chopped Onion, green onion bulbs and sauté. Then add the other vegetables (except for cabbage & green peppers) one by one . Sprinkle some salt to help cook the veggies and sauté it in high flame. The veggies have to be a bit crunchy.Now add the green pepper and sauté for a min. Now add the sauces, and then the cooked spaghetti and mix well. Now goes the cabbage and sauté till everything is mixed well, add extra soy sauce if needed and then garnish with the leaves/greens of the spring onions.
Serve hot!!! I served this with crunchy Gobi Manchurian...recipe for that will follow soon...

Rava Idly -Home Made!

I used to buy the MTR Rava idly instant mix for a long time until I learnt that it might be cheaper & also easy to just make my own rava idly mix at home. Since then I have always made my own mix at home to make those soft fluffy rava idlies. I used the same ingredients that are used in the instant mix.
Ingredients:
Rava- 1 cup
Curd/Yogurt- 1.5 cups
baking soda- a pinch
salt
chopped coriander leaves- 1 tbsp
cashewnuts- 1 tbsp
channda dhal- 1 tbsp
Urad dhal- 1 tbsp
mustard seeds- 1 tbsp
Green chilly- 1 finely chopped
Ginger- 1 small piece- finely chopped
curry leaves- few- chopped
hing- a pinch
ghee- 1 tsp
oil

Method:
1. heat oil+ghee in a skillet and add cashewnuts, channda dhal,Urad dhal & mustard seeds for tempering.
when mustard seeds splutter, add chopped green chilly, ginger,curry leaves, and then the rava. roast this until a nice aroma of rava comes. Let this cool down.




In the meantime, beat the yogurt nicely in a bowl. Add salt, hing & chopped coriander leaves.

To this add the roasted rava mixture and mix nicely to get a thick idly batter. add very little water if the mix is too thick. Now add a pinch of baking soda and set it aside for 20- 30 mins.

Then steam the idlies for 10 mins and serve with chutney or saagu or just milagai podi.

Chilli Porotta

Chilli porotta is a spicy dish made with porotta torn into pieces and sautéed with green chilly & spices. I genereally use the frozen porotta we get here in the indian store, thaw it and then tear into pieces. The last time I luckily got frozen kothu porotta in the indian store so didn't have to do the tearing, but this is not common to find. Also, remember look for Porotta and not Paratha, though they sound the same they are totally different.
Ingredients:
Frozen Porotta- 1 pack or about 6-7 pieces
Onion-1 thinly sliced lengthwise
Tomato- 1
carrot- 1/2 thinly sliced lengthwise
Green pepper- 1 thinly sliced lengthwise
Cilantro leaves- few
Ginger & garlic- finely chopped 1 tbsp
Green chilli- 4
chilli powder- a pinch
Garam masala powder- 1 tsp
Turmeric powder- a pinch
salt
oil
For Tempering:
cumin seeds- 1 tbsp
Mustard seeds-1 tbsp

Tear the thawed porotta into thin pieces and set it aside
In a pan, add jeera & mustard to hot oil and when the mustard seeds splutter, add the ginger/garlic & green chilly and fry for a min.
Then add the cut onions and sauté really well. The add tomatoes until it gets mushy,followed by carrots and sauté until the carrot is soft.
Now add the green peppers and sauté it a bit. Green pepper has to be a bit crunchy.
Now add the torn porotta pieces and add all the 3 powders mentioned above, salt and mix well.
Cook for a couple of mins and then garnish with cilantro leaves.
Serve with onion raitha.

Poori & Kizhangu

Poori:
Wheat Flour- 1 cup
Rava- 1 tbsp
salt
water to knead
oil

Mix all the above four ingredients and use water to knead it into a nice dough.The dough should not be too soft like chapathi. It has to be a bit firmer that that. I add rava to retain the fluffiness in the puris. I usually make the dough right before I fry them unlike chapathi where making the dough 2-3 hrs before making the chapathi helps. Take medium sized balls of dough and use a rolling pin to flatten them into small round puris. Now fry this in hot oil. Hot hot poori is ready!!

Potato/Kizhangu:
This potato masala is a traditional accompaniment to puris in Tamilnadu. I added carrots to my recipe because I didn't have enough potatoes at home that day:). But generally just cooked with potatoes only...

Ingredients:

Potato- 4

Onion- 1

Turmeric powder- 1 tbsp

Gram flour- 1 tbsp

For Tempering:

Urad dhal- 1 tbsp

Mustard seeds- 1 Tbsp

Channa dhal- 1 tbsp

Green chillies- 3 or 4 finely chopped

Ginger- small piece finely chopped

Curry leaves- few

Cilantro leaves- few

Oil

Hing

Add the tempering items to hot oil and when the mustard seeds splutter, add the chopped onions and sauté the onions and add a tbsp of turmeric powder.

In the meantime boil the potatoes, peel the skin and dice the potato into medium sized pieces.

when the onion is sautéed really well, add the potato pieces, salt, water & hing and let this cook.

If the potato masala is too watery, take a tbsp of gram flour and dissolve it in water without lumps and add it to the masala and let it cook for another extra 2-3 mins.

Finally add chopped cilantro leaves and serve with the hot puris.

Cracked wheat (Kothumai) Upma

Samba wheat upma is a very healthy tiffin item that my mom used to make quite often in my house. Now I try to make it atleast once a week because of its nutritional value. For those of you trying to shed some pounds this might be a good choice.

Ingredients:

Cracked wheat -1 cup

Water- 2 ½ cups

Onion -1 big cut lengthwise

Lemon juice

For Tempering:

Urad dhal- 1 tbsp

Mustard seeds- 1 Tbsp

Channa dhal- 1 tbsp

Jeera seeds -1 Tbsp

Green chillies- 2 or 3 finely chopped

Red chillies- 2

Ginger- small piece finely chopped

Garlic - small piece finely chopped(optional)

Curry leaves- few

Oil

Hing

In a pressure pan add the tempering items and when the mustard seeds splutter add the finely chopped onions & sauté till soft.

Now add the cracked wheat and sauté for 1 or 2 mins. To this add water, salt & hing and close the pressure pan & cook for 2 or 3 whistles.

After opening the pan, squeeze some lemon juice and serve.

Note:

Sour buttermilk could also be added instead of lemon juice

I pressure cooked it bcos I use the cracked wheat variety which are bigger wheat kernels, so it takes time to cook in open pan but if the smaller kind is used then this can be cooked in open pan like usual upma.

Rava Kichadi

Rava Kichadi:

Kichadi in Tamilnadu is the name given to the rava upma made with vegetables and a little turmeric powder to give the color. However, living with some roommates from other states, I learnt that Kichadi in a lot of other states in India is referred to the rice+dhal combo they make. Oh well, this kichadi recipe is a simple but really filling tiffin that I prepare very often.

Ingredients:

Rava- 1 cup

Water- 2 ½ cups

Ghee- 1 tbsp

Oil

Mixed vegetables- 1 cup

(Frozen should work)

Turmeric powder- 1 tsp

Cilantro leaves

For Tempering:

Urad dhal- 1 tbsp

Mustard seeds- 1 Tbsp

Channa dhal- 1 tbsp

Jeera seeds -1 Tbsp

Green chillies- 2 or 3 finely chopped

Red chillies- 2

Ginger- small piece finely chopped

Curry leaves- few

Oil

Hing

Roast the rava in 1 tsp of ghee and keep it aside. Few curry leaves can be added to the rava while roasting for a nice aroma (Tip from my MIL)

In a wide saucepan, to hot oil add the tempering items and when the mustard seeds splutter add finely chopped ginger, garlic(optional- added to help digestion), curry leaves & green chili. Sauté for just a second before adding the thinly sliced onions. Now add 1 tsp of turmeric powder and sauté it till onion is soft. Now goes the chopped tomatoes. Cover & cook till tomato gets mushy, then add mixed vegetables & cook for 2 mins.

Now add the correct measure of water and salt. Let this boil.

When this starts boiling add the roasted rava and constantly stir it to avoid any lumps.

Now cover and cook for few more mins until rava gets cooked. Add a pinch of hing and garnish with cilantro leaves & roasted cashews (optional).

This can be served with just sugar & pickle.
I decided to make some dhalia (potukadalai) chutney and served with steamed nenthram pazham (banana) slices b’cos my hubby likes this combo.