VEGGIE SOYA BALLS DAHI CHAAT (DELICIOUS SAVOURY SNACK)

Veggie Soya Balls Dahi Chaat is an absolutely delicious and nutritious dish. Chaats are very famous and a favourite street food in India, with each region having their own distinctive dishes to offer.

Dahi Vada/Dahi Bhalla is one such dish which is quite popular and is made using fried dumplings of specific lentils. To make it healthy and nutritious, in this recipe I just substituted the fried dumplings with these healthy veggie soya balls made in a paniyaram pan. Well, and the result was amazing! It was polished off within a jiffy by the family.

For some more delicious chaats, do take a look at the following recipes too…

  1. Dahi Vada (Dahi Bhalla)
  2. Paani Puri
  3. Bhelpuri
  4. Sukka Bhel
  5. Mandakki Oggarne
  6. Ram Laadoo
  7. Sweet Potato Corn Chaat
  8. Chanaa Chaat

Prep Time : 35 min

Cooking Time : 6-8 min/batch

Serves : 3

Cup Used : 200 ml

INGREDIENTS :

METHOD :

  1. To make Veggie Soya Balls Dahi Chaat, we first need to make the crispy veggie soya balls as per the following recipe… (Click here – https://tastyrecipesfrompooja.wordpress.com/2019/03/16/veggie-soya-balls-sub-sandwich/)
  2. Next, arrange the balls in individual dishes and pour curds over it so that they are completely drenched in it.
  3. Top with the above mentioned chutneys, adjusting them as per preference, whether it is on the sweeter side or the spicier one.
  4. Serve this delicious and healthy Veggie Soya Balls Dahi Chaat with a generous sprinkle of cumin powder, some chaat masala, garnished with corriander leaves.

Some pictures depicting the cooking process…

BHELPURI (MUMBAI STREET STYLE SAVOURY PUFFED RICE SNACK)

Bhelpuri is a very famous street food from Mumbai. It is a savoury snack made using puffed rice, delicious chutneys and some additional condiments. It comes under the term chaat which are famous in so many regions, which each having their own special ones.

Street food, especially chaats have become a large part of the food culture in India. People crowd over such stalls for their lipsmaking fare. In some areas it has become a norm for families to head out on Sunday nights to relish such chaats and enjoy their holiday.

Well, homemade bhel can surely be made as delicious and lipsmaking as the street one by adding chutneys similar to the stall vendors by perfecting the proportions they are to be added, along with some flavour enhancing spice powders like chaat masala and some black salt rather than the regular one!

For some more street foods and chaats, do take a look at the following recipes too…

  1. Mandakki Oggarne
  2. Sukka Bhel
  3. Paani Puri
  4. Sweet Potato Corn Chaat
  5. Chanaa Chaat
  6. Dahi Vada
  7. Ram Laadoo
  8. Misal Paav
  9. Vada Paav
  10. Seyal Paav
  11. Paav Bhaaji
  12. Tava Pulao
  13. Paneer Pizza Dosa

Prep Time : 20 min

Serves : 4

Cup Used :200 ml

INGREDIENTS :

METHOD :

  1. To make Bhelpuri, in a large mixing bowl, assemble all the above mentioned ingredients except the nylon Sev and corriander leaves.
  2. Give it a quick, good mix and check seasoning. Adjust spiciness as per preference.
  3. When done, transfer into individual serving plates.
  4. Garnish with nylon sev, a little corriander leaves and serve this delicious Bhelpuri with an extra puri in each plate.

Note :

As per availability, a teaspoon or two of finely chopped raw mango should be added to the bhelpuri to give it a slight punch!

SAFED VATANA RASSA BHAAJI (WHITE PEAS GRAVY VEGETABLE)

Safed Vataana Rassa is a Maharashtrian dish. It is a delicious coconut based gravy vegetable made using dry white peas. This dish has a slightly different recipe or you might a slight change in the method of cooking. Tastes wonderful with chapatis, ghavan, bhakari or even rice!

This dish rekindles my childhood memories. Our neighbour, whose house I would surely visit atleast once a day, would make this and always give us some of it! Those were the lovely days of sharing & learning from each other. I surely miss those golden days. Her vegetable preparation used to be very spicy and hence actually very delicious. But as we are used to very less spicy food, I have made it here as per our preference!

Just as I have mentioned earlier, I’m not a chef & have learnt a lot from my mom, who had learnt a lot from our neighbours. Even today at a very old age & with various ailments and especially during this lockdown she manages to cook, clean and do other chores and believe me it’s difficult for her to even stand for her for a long period. I salute the people of the previous generation and their zeal and high spirits!

For some more such dishes, click on the links below and take a look at the following recipes too….

  1. Vaalachi Rassa Bhaaji
  2. Kaanda Batata Rassa
  3. Shevgyaachya Shengaanchi Rassa Bhaaji
  4. Mataar Chi Rassa Bhaaji
  5. Flower Batata Rassa
  6. Kaarlyachi Aambat Goad Bhaaji

Prep Time : 20 min

Cooking Time : 25 min

Serves. : 4

Cup Used : 200 ml

INGREDIENTS :

  • 3/4 cup White Peas
  • 5-6 Garlic Cloves
  • 1″ Ginger
  • 2 Green Chillies…. To be adjusted as per preference
  • 1 cup Chopped Onions
  • 1/4 cup Chopped Tomatoes
  • 1/2 tsp Turmeric Powder
  • 1 tsp Kashmiri Red Chilli Powder
  • 3/4 tsp Spicy Red Chilli Powder…. To be adjusted as per preference
  • 1 1/2 tsp Garam Masala Powder
  • 1/8 cup Corriander Leaves
  • Salt To Taste

To be Roasted :

  • 1 tbs Oil
  • 1/4 cup Sliced Onions
  • 1/2 cup Fresh Grated Coconut

For The Tempering :

  • 1 1/2 tbs Oil
  • 1/2 tsp Mustard Seeds
  • 1/8 tsp Asafoetida

METHOD :

  1. To make Safed Vaatana Rassa Bhaaji, soak the dry white peas overnight, in sufficient water.
  2. Next morning, rinse the soaked peas well and cook in a pressure pan, adding water upto about 1 cm above the level of the peas.
  3. Grind the ginger, garlic and green chillies to a smooth paste and add half of it it alongwith a little turmeric powder to the white peas.
  4. Cook the peas for 3 whistles on high heat and further on low heat for about 5-7 minutes.
  5. In the meantime heat a kadhai and add oil to it. Add the sliced onions and saute till translucent.
  6. Add the grated coconut and roast further till slightly browned. Switch off the flame and let the mixture cool down.
  7. In a pan, heat oil and add mustard seeds to it. As soon as they splutter, add the asafoetida.
  8. Next, add the remaining ginger garlic and green chilli paste and saute.
  9. Add to it, the chopped onions and saute till translucent.
  10. Add in the turmeric powder, red chilli powder and chopped tomatoes and cook further till they turn mushy.
  11. When this mixture is well cooked, add to it the cooked white peas alongwith all the water they have been cooked in.
  12. Add the ground coconut paste, garam masala and salt to taste. Add water if required to get a medium thick gravy.
  13. Stir and bring the gravy to a boil. Simmer further on low heat for about 4-5 minutes.
  14. Swtich off the heat and garnish the gravy with chopped corriander leaves.
  15. Serve this delicious Safed Vaatana Rassa Bhaaji with some soft Bhaakari and a salad by the side!

KADHI PAKODEY (Spiced Buttermilk Curry With Lentil Dumplings)

Kadhi Pakodey, a subtly delicious, soothing curd based curry with non fried dumplings made from lentils, when paired with steaming hot rice, makes a heavenly combo! And a dollop of ghee takes it’s deliciousness to just another level! And yes, it is so delicious that it can be served just off the stove, as a dumpling soup for that extra warmth on some chilly day!

Kadhi is widely made throughout India, albeit with some tiny variations. Generally a kadhi is curd based, though in coastal regions it is made using coconuts! Each region has it’s own methods of preparing it, and kadhi can be found with or without pakoras (fritters).

In this recipe, I have made the same lentil fritters to be cooked directly in the kadhi, with the only difference being that they are non fried. And still the taste simply isn’t compromised one bit! In fact, in this particular Dahi Pakodey, with taste comes loads of nutrition too!

For some more delicious and nutritious dishes do take a look at the following recipes too….

  1. Dahi Kadhi (Spiced Buttermilk Curry)
  2. Jeermeerya Kadi
  3. Shiraalyaachya Shiraanchi Taamboli
  4. Gujarati Dahi Kadhi
  5. Sol Kadhi (Kokum Kadi)
  6. Tival (Sweet And Sour Kokum Kadi In NKGSB Style Of Karwar)

Prep Time : 15 min

Cooking Time : 25 min

Serves : 5-6

Cup Used :200 ml

INGREDIENTS :

  • 3 1/2 cup Buttermilk (Slightly thick and a little sour) OR
  • 2 cups Curds
  • 1 1/2 cup Water
  • 1 tsp Turmeric Powder
  • 1/4 cup Corriander Leaves
  • Salt To Taste

For The Pakodey :

  • 3/4 cup Split Skinless Green Gram (Yellow Moong Daal)
  • 1/4 cup Split Skinless Chickpeas (Chanaa Daal)
  • 3 Green Chillies…. To be adjusted as per preferred spiciness
  • 1 1/2″ Knob of Ginger
  • 1/8 cup Chopped Corriander Leaves
  • 1 tsp Cumin Seeds
  • Salt To Taste

For The Tempering :

  • 3 tbs Homemade Ghee
  • 1 tsp Fenugreek Seeds (Methi Dana)
  • 2 Dry Red Paandi Chillies
  • 1 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • 1/4 tsp Asafoetida
  • 1 sprig Curry Leaves

METHOD :

  1. To make Kadhi Pakodey, rinse and soak both the daals in sufficient water for about 4 hours.
  2. After the said time, drain out all the water and grind the daals alongwith green chillies and ginger to a coarse paste without using any water.
  3. Next, whisk well the buttermilk and if using curds then whisk it well with the water to remove lumps if any.
  4. Add to this about a tablespoon of the ground daal mixture and give it a good mix.
  5. To the remaining daal mixture, add the cumin seeds and chopped corriander leaves.
  6. Heat a pan and add the ghee to it. When it heats up, add the fenugreek seeds and saute.
  7. Next, add the dry red chillies followed by the mustard seeds.
  8. As soon as they splutter, add the cumin seeds, asafoetida and curry leaves..
  9. To this, add the turmeric powder and mix.
  10. Add the whisked buttermilk and immediately start stirring the mixture while bringing it to a boil on high heat.
  11. Once it boils, reduce the flame to low and start adding small portions of the ground daal mixture to make pakodey.
  12. Add salt to taste and simmer further for about 7-8 minutes till the pakodey are cooked.
  13. If the kadhi thickens too much, add a little water to get a medium thick consistency.
  14. Switch off the heat and garnish with chopped corriander leaves.
  15. Serve this absolutely delicious and nutritious Kadhi Pakodey with some steaming hot rice!

Pictures depicting the cooking process…

CHATPATA MASALA MUSHROOMS (Savoury Spiced Mushrooms)

Mushrooms, which are actually a type of fungi come with numerous health benefits. These can be classified as poisonous or non poisonous. The edible ones though are available in many varieties. Mushrooms are fat free, low calorie, low sodium and cholesterol free. They are also packed with fibre, vitamins and minerals.

Well, in my mom’s house in Karwar, a mushroom curry was always prepared. The mushrooms used then were different from the ones we get here and had a lovely flavour, says she. Only button mushrooms are the ones available in the place I live, and seriously these don’t have any taste in particular.

Once I just thought of experimenting with the mushrooms I had, and added a few basic spices to it in the stir fry. The result was awesome and we just loved the simple yet delicious flavour, which was enhanced by the use of homemade ghee. When we fall short of ideas while cooking something as a side dish with daal rice, this stir fry can surely come handy as a delicious as well as nutritious option.

For some more delicious dishes, do take a look at the following recipes too…

  1. Garlic Mushrooms Stir Fry
  2. Paneer Stir Fry Masala
  3. Beetroot Bhaaji (Quick Stir Fry Beetroot Vegetable)
  4. Methi Chi Bhaaji (Fenugreek Leaves Dry Vegetable)
  5. Aaloo Methi

Prep Time : 15 min

Cooking Time : 15 min

Serves : 2

Cup Used : 200 ml

INGREDIENTS :

  • 200 gm Mushrooms
  • 1 tbs Homemade Ghee/Butter
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Red Chilli Powder
  • 1/4 tsp Corriander Seeds Powder
  • 1/8 tsp Cumin Seeds Powder
  • 1/2 tsp Chaat Masala
  • Salt To Taste

METHOD :

  1. To make Chatpata Masala Mushrooms, rinse the mushrooms under clean water and set aside.
  2. If the top surface has blackened a bit, then peel away the top thin layer of the mushrooms. This helps in doing away with any dirt stuck to them.
  3. Quarter the large ones and halve the smaller ones.
  4. Heat a pan and add the ghee to it. When it heats up add the mushrooms and saute on high heat.
  5. Once the water released by the mushrooms evaporates, lower the heat add the mentioned spice powders and mix well.
  6. Check seasoning and add salt as required. Toss well.
  7. Saute further for a few minutes and switch off the flame.
  8. Serve these lipsmaking Chatpata Masala Mushrooms as a starter or as an accompaniment with Vegetable Masala Pulao or Daal Tadka and Jeera Rice.

Note :

All the above spice powders can be adjusted slightly as per preference.

KANTOLE CHI BHAAJI (Spiny Gourd/Teasle Gourd Vegetable Preparation)

Kantole Chi Bhaaji is a delicious vegetable made using Teasle Gourd/Spine Gourd/Kantole. This vegetable is available across many parts of India during monsoons. It has a lot of nutritional benefits and hence should be consumed when available.

In India, we might find various regional recipes of the Teasle gourd. Even the name differs as per the regional language, for e.g. In Marathi language it is Kantole, in Hindi language it is Kakoda or Paroda, in Gujarati language it is Kantola, etc.

Teasle Gourds are slightly bitter in taste and hence the recipes, then from whichever region, probably have a way to reduce it’s bitterness. Again it is advisable to buy tender Teasle Gourds if possible (like the ones I have used here), as they cook faster, turn softer and taste a bit better than the mature ones.

In the recipe here, it is the use of lots of onions and fresh coconut in a combination with some basic aromatic spices, which helps do away with the bitterness of the gourds and give it an absolutely delicious flavour!

To know about The Health Benefits Of Teasle Gourd/Kantole, click on the link below which I have sourced from the net….

https://indianexpress.com/article/lifestyle/health/health-benefits-spiny-gourd-kantola-6010106/

For some more delicious and traditional dishes, do take a look at the following recipes too….

  1. Chawli Chi Paale Bhaaji (Green Amaranth Leaves Stir Fry Vegetable)
  2. Methi Chi Bhaaji (Fenugreek Leaves Stir Fry Vegetable)
  3. Korala Vaalaachi Bhaaji
  4. Farasbi Chi Bhaaji
  5. Aluchi Paatal Bhaaji
  6. Alucha Phatphata
  7. Hrushi Chi Bhaaji
  8. Bhendi Chi Bhaaji
  9. Beetroot Bhaaji
  10. Shevgyaachya Shengaanchi Rassa Bhaaji
  11. Shevgyaachya Shengaanchi Bhaaji

Prep Time : 40 min

Cooking Time : 30 min

Serves : 4

Cup Used :200 ml

INGREDIENTS :

  • 400 gm Teasle Gourds (Spiny Gourds/Kantole/Kakoda/Paroda/Kantola)
  • 5 Medium Onions…. Thinly sliced
  • 1/2 tsp Turmeric Powder
  • 1 1/2 tsp Red Chilli Powder…. To be adjusted as per preference
  • 2 tsp Corriander Seeds Powder
  • 1 tsp Cumin Seeds Powder
  • 1/4 cup Fresh Grated/Shredded Coconut
  • Salt To Taste
  • 4 tbs Oil

METHOD :

  1. To make Kantole Chi Bhaaji, rinse well the Teasle gourds and drain.
  2. Scrape off it’s outer peel lightly with a knife or scraper.
  3. Rinse the gourds once again and drain.
  4. Next, heat a pan and add oil to it. When it heats up, add the sliced onions and cook till they turn translucent.
  5. Add the turmeric powder and mix well. Cook further for 2-3 minutes.
  6. Add the sliced gourds, a little salt and stir well.
  7. Cover and cook on low heat till the gourds are soft.
  8. Add in the red chilli powder, corriander and cumin powders and some more salt to taste.
  9. Mix well and cover and cook further for 4-5 minutes.
  10. Garnish with fresh grated coconut and switch off the flame.
  11. Serve this delicious Kantole Chi Bhaaji with phulkas or with some steaming hot rice and Varan!
  12. Do serve some delicious Kothimbir Vadi and Sukki Lasni Chatni as an accompaniment!

DAAL PAKWAAN (CRISPY FLATBREAD WITH A DELICIOUS DAAL FROM THE SINDHI CUISINE)

Daal Pakwaan is a traditional breakfast dish from the Sindhi Cuisine. Daal is made using split skinless chickpeas and pakwaan which are basically crisp pooris (flatbread), are made using all purpose flour. The cooked daal is then garnished with a few aromatic spice powders to give it a tempting flavour. This authentic and absolutely tempting dish had my entire family hooked at the very first bite!

Well, few months back, before the lockdown, I had the chance to learn this dish from the author of a Sindhi cookbook herself. For years I was in awe of this dish, and once when I had it at a food stall during an exhibition, I instantly knew that it wasn’t authentic. Naturally, when you have heard a lot about some dish, you expect it to be delicious in it’s own way! And when it is sold at eateries by people who have no knowledge of the original recipe, it simply doesn’t stand upto our expectations. It was at that very moment, I decided that I would learn this recipe only from a true Sindhi!

Getting back to this humble lady, the author, dear Pushpee Moorjani, herself had graciously invited me inspite of us being strangers, to learn this awesome dish at her own home. Aren’t I lucky!? Well, this recipe comes from her mom, who was born in Sindh and had been cooking from quite an early age. Can the recipe get more authentic than this!? Already published in my blog is another of her authentic recipe’s, Lolli/Koki, which too is a delicious breakfast option!

* If you do want to check out or purchase the book ‘SINDHI CUISINE’ authored by my friend Pushpee Moorjani, click on the following link. And yes the book comes at quite an affordable rate, with all those unique and interesting, authentic Sindhi dishes!…

https://g.co/kgs/PEmzNW

For some more delicious veg as well as non – veg combo dishes, do take a look at the following recipes too…

  1. Misal Paav
  2. Paav Bhaaji
  3. Aamras Poori, Batatyachi Bhaaji And Shrikhand
  4. Paneer Bhurji & Parathas
  5. Kaale Vastaanyachi Usal & Ghaavan
  6. Pithla Bhaakar
  7. Rajma Chaawal
  8. Kombdi Vade
  9. Egg Bhurji Paav
  10. Mutton Vade

Prep Time : 40 min

Cooking Time : 1.5-2 min/Pakwaan

Serves : 4 (12-14 Pakwaan)

Cup Used : 200 ml

INGREDIENTS :

For The Daal :

  • 1 1/2 cups Split Skinless Chickpeas (Chanaa Daal)
  • 1 tsp Turmeric Powder
  • 1 1/2″ Knob Of Ginger (Finely Chopped)
  • 2 cups Water
  • Salt To Taste

For The Tempering Of Daal :

  • 3 tbs Homemade Ghee/Oil
  • 1 1/2 tsp Cumin Seeds
  • 1/4 tsp Asafoetida

For The Garnishing Of The Daal :

  • 2 tsp Red Chilli Powder…. To be adjusted as per preference
  • 1 tbs Corriander Seeds Powder
  • 1 tbs Dry Mango Powder (Aamchur)
  • 1/4 cup Chopped Corriander Leaves

For The Pakwaan :

  • 1 1/2 cup All Purpose Flour (Maida)
  • 1 tsp Roughly Crushed Cumin Seeds
  • 1 tsp Salt
  • As Required Water (Approx 1/3 cup or a little extra)

For The Spicy Green Chutney :

  • 2 cups Mint Leaves (Pudina)
  • 1 1/2 cup Corriander Leaves
  • 4 Spicy Green Chillies
  • 4-5 Garlic Cloves
  • 2 tbs Sliced Onion
  • 4 tsp Lemon Juice
  • Salt To Taste

For The Chatpata Tamarind Chutney :

  • 2 1/2 tbs Tamarind (Approx Lemon Sized Ball Of Tamarind)
  • 1 cup Water
  • 1/2 tsp Red Chilli Powder
  • 1 tsp Roasted Cumin Powder
  • 1 1/2 – 2 tbs Sugar
  • 3 tbs Finely Chopped Onions
  • Salt To Taste

METHOD :

  • To make Daal Pakwaan, first soak the split skinless chickpeas for about 2 hours in sufficient water.
  • Similarly soak the tamarind in a cup of water for about an hour.
  • Next, knead the all purpose flour for the pakwaan, using the above mentioned ingredients into a slightly stiff dough. Cover and set aside for about 1/2 an hour.
  • In the meantime grind together the ingredients mentioned for the green chutney into a fine paste, using water as required.
  • For the chatpata tamarind chutney, crush the soaked tamarind with your fingers into the water, and squeeze out the pulp.
  • Add salt, sugar, red chilli powder, cumin powder and chopped onions to the tamarind extract and mix well.
  • Drain and rinse well the soaked split skinless chickpeas and set the pressure pan on a gas stove to heat up.
  • Add in the homemade ghee, and when it heats up, add the cumin seeds.
  • As soon as they splutter, add the asafoetida and the split skinless chickpeas.
  • Saute and add the turmeric powder and salt to taste.
  • Add the mentioned quantity of water such that it is almost 1/2″ above the level of the Daal.
  • Pressure cook the daal. for 2 whistles on high heat. Swithch off the flame and allow the pressure to release naturally.
  • Transfer the Daal to a serving bowl and garnish with Corriander Powder, Aamchur, Red Chilli Powder and chopped corriander leaves.
  • In the meantime, divide the kneaded flour into 12-14 circular balls.
  • Roll each dough ball using a rolling pin, into a circular disc of about 4-5″ diameter and score it with a fork so that the Poori (Pakwaan) doesn’t puff up while frying and turns out crispy.
  • Fry the pakwaan on medium high heat till slightly brown on both sides and transfer onto an absorbent paper.
  • To serve the Daal Pakwaan, arrange the daal and the chutneys beside the Pakwaan.
  • To assemble the Daal Pakwaan, place one crisp pakwaan on a dish, spread some daal over it, topped with the green and tamarind chutneys.

Some pictures depicting the cooking process….

BHARLI SHIMLA MIRCHI (STUFFED CAPSICUMS)

Bharli Shimla Mirchi, i.e. stuffed capsicum can be made in various ways. Potatoes or cottage cheese or even chicken mince are used for the filling. Various spices are then added in the filling to make it more delicious.

One such preparation is capsicums stuffed with a chickpea flour filling in combination with some aromatic spices. I got to learn this traditional method years back wherein the masala added was a little different from what I have added. Just tweaked the recipe a bit by adding the kalonji masala which, I recently had got to learn from a friend, and well the result was equally delicious!

For some more such dishes, do take a look at the following recipes too….

  1. Bharli Kaarli (I)
  2. Bharli Kaarli (II)
  3. Bharli Bhendi
  4. Bharilli Vaangi in NKGSB Style
  5. Kaarla Vaanga Batatyachi Bhaaji
  6. Bharli Shevgyaachya Shengaanchi Bhaji

Prep Time : 30 min

Cooking Time : 30 min

Serves : 3

Cup Used : 200 ml

INGREDIENTS :

  • 6 Small Capsicums
  • 1/8 cup Oil

For The Filling :

  • 1 cup Chickpea Flour (Besan)
  • 1 cup Finely Chopped Onions
  • 2 – 3 tbs Kalonji Masala
  • 1 tsp Ginger Garlic Paste
  • 1 tbs Oil
  • Salt To Taste

Spices for the Kalonji masala :

  • 2 tsp Corriander Seeds (Dhaney/Sabut Dhaniye ke beej)
  • 1 tsp Mustard Seeds (Raii)
  • 1 tsp Cumin Seeds (Jeera)
  • 1 tsp Onion Seeds (Kalonji/Kaandyachya Biyaa)
  • 1 tsp Fennel Seeds (Badishep/Saunf)
  • 5 -6 Fenugreek Seeds (Methi daaney)
  • 1 tsp Turmeric Powder
  • 2 tsp Red Chilli Powder…. To be adjusted as per preference
  • Salt To Taste

METHOD :

  1. To make Bharli Shimla Mirchi, dry roast the corriander seeds, mustard seeds, cumin seeds, onion seeds, fennel seeds and fenugreek seeds separately till just a little hot and set aside to cool.
  2. Next heat a kadhai and add 1 tbs oil to it. Add the finely chopped onions and saute till translucent. Set aside to cool.
  3. Grind the roasted spices to a fine powder and mix in the turmeric and red chilli powders to get the Kalonji masala.
  4. In a bowl, mix together the chickpea flour, Kalonji masala and the cooked chopped onions.
  5. Mix well adding salt to taste and water as required, to get a medium thick paste.
  6. Cut off the top centre part of the capsicums and discard the seeds as well.
  7. Fill the above prepared filling into the capsicum hollows.
  8. Heat a pan and add oil to it. Release the stuffed capsicums into it with the open side facing downwards.
  9. Cook covered on low medium heat till the top layer of the stuffing is charred.
  10. Keep turning the stuffed capsicums on the pan so that each side is well cooked
  11. When done, switch off the flame and serve these delicious Bharli Shimla Mirchi with daal and hot steaming rice!

For some daals which you might want to cook in combination of this delicious stuffed capsicum, do take a look at the following recipes….

  1. Nutri Daal Fry
  2. Daal Tadka
  3. Daal Fry
  4. Moong Daal Fry
  5. Daali Toay
  6. Varan
  7. Daalichi Aamti
  8. Paalak Daal
  9. Udipi Saambar

Pictures depicting the cooking process…

CHICKEN TANDOORI TAVAA FRY

Tandoori Chicken Tavaa Fry is the same as Tandoori chicken which is roasted in a clay oven, the only difference being that in this recipe boneless chicken pieces have been used and have been roasted on a grill pan! Well this method is quick and very convenient for those who yearn for a home cooked, restaurant style tandoori chicken and do not have an oven. We’ll even those who have one, can surely opt for this once in a while!

The flavours of the original tandoori chicken have a tinge of the charcoal smoke, which have been achieved here by giving a smoke effect to the dish in the end using a burning charcoal. This gives the dish a wonderful flavour, and when combined with a crunchy crisp salad, the overall dish is just irresistible.

Long back I would always use garam masala in it’s marination. But once when I appreciated a chef for his tandoori, he himself came up to thank me and well, I being a person who doesn’t leave any opportunity of learning their trade secrets made him divulge a few of his! One being that garam masala when used in the marinade of a tandoori, gets burnt during roasting and the second being that besan / chickpea flour needs to be added to the marinade only if cooking in very large quantities! Still if you do wish to add the garam masala, then go ahead and do it, but be sure to use it very sparingly.

For a few more dishes where this tandoori chicken is used, do take a look at the following recipes too….

  1. Murg Makhani (Butter Chicken)
  2. Tandoori Chicken Coleslaw Toast Sandwich

For some more delicious starters, do take a look at the following recipes too…

  1. Prawn Cutlets
  2. Crispy Garlic Butter Prawns
  3. Phodshi Kolambi Chi Bhaji (Prawns Fritters)
  4. Chicken Crispy With Mushrooms
  5. Chicken Bhujing
  6. Tiranga Paneer Tikka
  7. Veg Cutlets
  8. Phodshiche Vade
  9. Paalak Bhaji (Spinach Fritters)

Prep Time : 30 min

Cooking Time : 15/20 min/Batch

Serves : 3 – 4

Cup Used : 200 ml

INGREDIENTS :

  • 500 gm Boneless Chicken
  • 1 piece Charcoal (For The Smoke Effect)
  • As Required Oil
  • As Required Butter

For The 1st Marinade :

  • 1 tbs Lemon Juice
  • 1 tsp Ginger Garlic Paste

For The 2nd Marinade :

  • 1/3 cup Hung Curd
  • 2-3 tsp Deghi Red Chilli Powder (Or Any Other As Preferred)
  • 1 tsp Corriander Seeds Powder
  • 1/2 tsp Cumin Seeds Powder
  • 1 tsp Chaat Masala
  • 2 tsp Kasuri Methi (Dried Fenugreek Leaves)
  • 2 tsp Oil (Mustard or any other as preferred)
  • Salt As Required

METHOD :

  1. To make Tandoori Chicken Tavaa Fry, first rinse well the chicken and drain.
  2. Cut them into substantially large pieces and rub the lemon juice and ginger garlic paste mentioned in the 1st marinade, well into them.
  3. Set aside for atleast 1/2 an hour.
  4. Next, mix together all the ingredients mentioned in the 2nd marinade and rub it well onto the chicken pieces.
  5. Refrigerate these marinated chicken pieces for a minimum of 12-24 hours.
  6. To bring the chicken to room temperature, extract it from the refrigerator atleast 2 hours before frying.
  7. Heat a grill pan or any other as desired and add some oil and butter to it taking care not to allow it to burn.
  8. Release the chicken pieces, in the pan as many as can fit into it and shallow fry on high to medium high heat till cooked and a bit charred on both sides.
  9. Repeat till all the pieces are fried and transfer them to a colander.
  10. In the meantime start heating a charcoal on the gas stove on direct flame till red embers are visible on it.
  11. As soon as all the chicken is fried and transferred to the colander, place a small bowl in the centre.
  12. Place the burning coal into the bowl and pour a few drops of oil over the embers.
  13. Immediately cover the smoking colander with a tight lid and set aside for just about 2 minutes.
  14. Uncover and serve this delicious and juicy Tandoori Chicken Tavaa Fry accompanied with some fresh crispy veg salad!

HIIT (IDLIS IN JACKFRUIT LEAVES’ CUPS)

Hiit is a type of Idli prepared in cups formed from jackfruit leaves. Hiit is the name by which it is called in the Konkani language in NKGSB cuisine of Karwar. Though, we can find some other names for the same in some other Saraswat communities like Hittu, Khotto, Muddo, etc.

This dish was prepared in my Mom’s home in Karwar only on the first day of Ganesh Chaturthi and would be served with the delicious Aalyaa Chatni. The leaves available there were comparatively larger than the ones I have used here (as these are ones the only available ones). The jackfruit leaves impart a unique and delicious flavour to the idlis which make them all the more delicious than the normal idlis prepared in moulds.

For some more traditional breakfast dishes, do take a look at the following recipes too…

  1. Idli Saambar
  2. Upma
  3. Aambodey
  4. Dadpae Pohe
  5. Kaanda Mataar Pohe
  6. Corn Paalak Rawaa Dhokla
  7. Rawa Taandlache Poale
  8. Lolli/Koki
  9. Seyal Paav
  10. Aaloo Paratha
  11. Methi Thepla
  12. Doodhi Methi Muthiyas

Prep Time : 30 min

Cooking Time : 15-20 min

Serves : 10 Hiit

Cup Used :200 ml

INGREDIENTS :

  • 40 Jackfruit Leaves
  • As Required Toothpickd/Heer (Midribs of coconut leaves – the central veins that hold the leaves together)
  • Idli Batter made with 3 cups Idli Rice +1 1/2 cup Udid Daal (Click on the following link for the recipe of idli batter ….. Idli Saambar)

METHOD :

  1. To make Hiit, make idli batter and ferment it overnight.
  2. Rinse and clean the jackfruit leaves and wipe them dry.
  3. To make the cups/khottey, first place the leaves with their tips on top of each other, with the plain, top surface of the leaf facing upwards.
  4. Join these two with a small piece of toothpick or heer (shaved thin midribs of dry coconut leaves) ensuring that the loose tips of the toothpick exit outwards and are not inside the khottey. (Refer to the pics below).
  5. Next, place the leaf with it’s tip right in the centre of the two joined leaves and join it’s edges to the two leaves with a piece of toothpick and it’s tip to the centre, by placing horizontally a piece of toothpick. (Refer to the pics in yellow background for reference to the bottom part)
  6. Similarly, place the fourth leaf opposite to the third leaf so that together they all form a plus sign, and join it in the centre first with a piece of toothpick.
  7. Next, lift the two stems of two consecutive leaves and push the edge of the inner leaf above the edge of the other leaf and join vertically with a piece of toothpick.
  8. Folding the inner leaf outwards while joining prevents the batter from seeping outwards while steaming from any corner of the khottey as it ensures that there is no gap in any corner.
  9. Applying this same rule, repeat this step to join all the leaves and form a cup/khottey.
  10. When all the khottey are formed, without stirring the idli batter, scoop it from the sides and pour it in the khottey almost till the brim.
  11. Steam them in a steamer, covered on high heat for 15-20 minutes depending upon the size formed.
  12. If the lid doesn’t fit due to the height of the leaves, just invert a well fitting colander over it as a lid, as shown in the pictures below.
  13. When done, keep it covered for about 5 mins.
  14. Extract the Hiit from the khottey and serve them with chutney of choice and some Udupi Saambar too if desired!

For some chutneys to be served with the Hiit, do check the following recipes….

  1. Coconut Chutney (South Indian Style)
  2. Sweet And Sour Coconut Chutney
  3. NKGSB Style Lasni Chatni
  4. Aalyaa Chatni

Pictures depicting the cooking process…