Thepla

We Indians love our food. And the closer to home our foodstuff is , the happier we are. The most enterprising and experimental Indian community is the Gujaratis. They explore , experiment and then openly welcome any kind of food , into their kitchen and make it their own. However , being largely vegetarian, they have limited choices when travelling abroad. Little wonder then that they carry large amounts of foodstuff with them on holidays abroad. Larger groups also tale along a "Maharaj" or family cook. 10 out of 10 times the one food item that is packed in large quantity is the Thepla. It lasts well , is flexible enough to be enjoyed hot or cold . Congenial enough to get along well with yoghurt , pickles, cheese, left over vegetables, gravies, dal, chutneys or just hot tea. Every mother wants to pack a weeks quota of Theplas for students going abroad. Little do they know , that once the kids are let loose , they want to indulge in the fancy foods of the country they are travelling too. Once the novelty and the money runs out , they start looking for the familiar , comforting Theplas , Mummy had so lovingly packed . Been there , done that.
So whether you are a Gujarati , or a Gujarati food lover or just looking for a travel snack , a thepla will hold you in good stead.

3 cups whole wheat flour
1 cup finely chopped fenugreek
1 tsp green chilli paste
2 tsp ginger garlic paste
2 tsp chilli powder
1 tbsp jaggery
1 tsp coriander-cumin seeds powder
1/2 tsp turmeric powder
1 tsp cumin seeds
1tsp toasted sesame seeds
3 tbsp oil
2 tbsp chick pea flour /besan
2 tbsp jowar / sorghum flour
salt to taste


Mix all ingredients from wheat flour to salt. Crumble well till the oil and the pastes are evenly mixed with the dry ingredients . Adding a little water at a time , knead into a soft dough. Cover and keep for half an hour.
Divide the dough into 24 equal portions and roll out into a thin roti .
Heat a griddle and cook each circle, on a medium flame, using oil, till it turns opaque and gets brown spots on both sides.

Roasted Poha Chivda

Since Diwali brings about lots of Sweets and fried snacks , this one takes the pressure off the weight watchers. This is made from Roasted poha ( available at lots of Chana Sing Shops). However one does not have to wait for Diwali to serve this light snack. Its great for tea time , round the year.

250 gms Roasted poha
 50 gms broken cashews
 75 gms of sliced dry coconut
 slightly roasted
 100m gms salted roasted peanuts
, 75 gms raisins,
1 tblsp sauf roasted and crushed,
1 tsp each of red chilli powder ,
garam masala,
aamchur powder ,
salt ,
1 tblsp powdered sugar ,
2 tsp turmeric or haldi ,
sliced green chillies ( optional) ,
few karipatta leaves,
1/2 tsp mustard seeds,
4 tblsp oil.

Heat oil , fry the cashew pieces and the raisins. Keep aside . To the hot oil , add mustard seeds , karipatta leaves and sliced green chillies. Add haldi , chilli powder and garam masala . Add the coconut , cashews, peanuts and raisins. Add in the salt , sugar , aamchur and badishop powder. Add the poha and mix well. Remove from heat and let it cool.

Keeps well for a fortnight. If it feels a lightly less crunchy after a week or so , just spread out on a tray and bake in a moderately  hot oven for 10 minutes. 

Besan Laddoo

 At my in laws house, Besan Laddoos are made differently. The Besan is coarser and the sugar is grainy ( it's called Tagar in UP, and usually homemade , but I have used caster sugar this time) Thus made , the besan does not stick to the upper palate. The grainy texture of these laddoos make it tastier. The key to making these well is the slow roasting of the besan. As a hack I dry roast the besan for nearly 20 minutes before adding it to the hot ghee. This ensures even roasting and lesser effort. 


500 gms Besan ( coarse)
 400 gms caster sugar, 
1 cup ghee 
1 tsp crushed cardamom
 sliced/crushed nuts as per taste. 
1/4 cup raisins. 

Heat the ghee and roast the Besan on a low flame till you get the aroma of Besan.( Alternately as suggested , you can dry roast the besan and then add to the ghee)  It takes about 20 -30 minutes. Then increase the flame and roast till the colour changes to reddish brown. Let it cool down a bit. When still warm add the crushed cardamom , sliced nuts and raisins. When it cools completely add the sugar , mix well and shape into Laddoos.

Sonth Pakodi

This is a quick fix dish for surprise Guests. Since its different , they will definately want to try it . You can use any sweet and sour chutney , even the store bought one or the one you get with samosas etc. I have even given the recipe for a basic Sonth chutney , which keeps well in the fridge for 15 days. Can be served with almost any hot snack even spread onto sandwiches ( My favourite sandwich is patra/ pathrado inside bread with this tangy chutney on it)

PAKODI : 1 cup besan ,
a small pinch baking soda ,
salt to taste ,
oil for frying.
Water for the paste.

Sieve besan , then add the salt and mix while adding water to make a thick paste , which when dropped from a spoon , falls in clumps. Now whisk it well till it becomes light . When added to the hot oil , it should float. Add the soda and mix well. Keep aside. Heat the chutney and make sure it is the consistency of thin sugar syrup.As you fry the pakodas , drain them and put them directly into the chutney . Let them soak till required. After that to assemble , just place the soaked pakodas in a plate, garnish with green chutney and whipped yoghurt. Top with finely chopped green coriander and sev.
SONTH CHUTNEY : Its a sweet and sour chutney with the flavour of rock salt.
1 cup tamarind paste
 1/2 cup jaggery
1 tsp rock salt
1 tsp jeera powder
1 pinch Asafoetida
1/2  tsp kashmiri red chilli powder
1 tblsp oil

Optional ( To be fried and added to the chutney)
1 tblsp julienned ginger
1 tblsp raisins
1tblsp julienned dried dates ( soaked in water , then fried)

 Take 1 cup tamarind paste , dilute with 1 cup water. Add the  jaggery to it.Once the jaggery dissolves well , add rock salt , jeera powder and boil it.Make a tempering with a tsp of oil , a pinch of hing and 1/2 tsp red chilli powder . Add it to the chutney and take off flame. (Optionally youi can add fried ginger juliennes , fried date juliennes and fried raisin to the chutney and use it as a relish with meals)

Spicy Potato Discs - Batatya Phodi

The days are getting cooler. And a simple vegetarian  Konkani meal feels perfect.  While I say simple it is delicious. Any Konkani foodie , will gladly give up a non vegetarian feast to sit down to this comfort meal with family. Today's special for dinner is Hot Daali thoy , Spicy Batate Song, steaming  rice and BATATYA PHODI.....

4 large potatoes , peeled and thickly sliced. Make a paste of 3 tsp Red chilli powder , 1 tsp haldi , 2 tsp ginger garlic paste , salt to taste , tamarind paste . Add a few drops of water so that the paste coats the potato slices. Cover with rice flour ( alternately you can coat them with sooji ) and deep fry till crisp . Heaven....

Serving Suggestion :

Puliyadore - Tamarind Rice

Rice 2 cups
Tamarind Paste 1 1/2 tablespoons
Mustard seeds 1/2 teaspoon
Dried red chilli 1-2
Split Bengal gram (chana dal) 1/2 teaspoon
Peanuts 2 tablespoons
Curry leaves 8-10
Jaggery (gur), freshly made 1 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
Sesame oil (til oil) 1 tablespoon
Mustard seeds 1/2 teaspoon
Split Bengal gram (chana dal) 2 teaspoons
Coriander seeds 2 teaspoons
White sesame seeds 1 1/2 teaspoons
Dried red chillies 2
Asafoetida a pinch
Dry coconut (khopra), grated 2 tablespoons
Method

Step 1

For the puliyogare powder dry roast mustard seeds, chana dal, coriander seeds and sesame seeds lightly in a non-stick pan. Add red chillies, asafoetida and dry coconut and roast till lightly coloured. Cool and grind to a powder. Heat 2 tbsps oil in a deep non-stick pan.

Step 2

Add mustard seeds, red chillies, chana dal and peanuts and sauté for a few minutes. Dilute tamarind paste in ¼ cup water. Add curry leaves and tamarind water to the pan and mix well. When it comes to a boil, add jaggery and red chilli powder and mix.

Step 3

Cook on medium heat till the raw smells disappear and the mixture thickens. Add 1½ tsps puliyogare powder, mix and cook for 1-2 minutes. Add rice and mix gently till the rice gets heated through. Add salt and mix well. Drizzle til oil, mix and serve hot.

Recipe Credit : Chef Sanjeev Kapoor

Shakarkand Halwa - Sweet Potato Halwa

Looking for an easy quick fix snack during Navratri ? Try this simple and light Halwa.

2 medium boiled sweet potatoes
1/4 cup grated jaggery 
1 cup coconut milk
pinch of crushed cardamom
chopped nuts , dessicated coconut for garnish


 Peel and mash the boiled sweet potato. Melt the jaggery in coconut milk. Add the mashed sweet potato/ shakarkand to the sweetened coconut milk. Season with crushed cardamom. Cook till it thickens like halwa. You can add sliced nuts, dessicated fresh coconut or dried coconut. Serve hot , cold or at room temperature. It's easy and fat free. Just the goodness of sweet potato and jaggery. 

Bhuna Gosht

For a hard core non vegetarian , Mutton is the meat of choice. Whatever way you serve it , the dish just rises above itself just with the juices from Lamb or Goat. This is a semi thick gravy , you can choose to serve it a little dry as well.

1/2kg mutton
4 tbsp oil
1tsp each
2 med onions grated
1/4 tsp each hing , nutmeg powder
1 teacup tomato puree
1 1/2 chilli powder
1 tsp salt
1 tsp garam masala
1/2 tsp haldi powder
1 cup thick curds
1 tbsp chopped green chillies/ coriander
Wash and drain mutton pieces . In a non stick pan heat oil. Lightly fry garlic & ginger . Add in the onions & fry to golden brown colour. Transfer this into an ( preferably iron ) kadai. Add the mutton pieces till opaque. Mix in the hing and nutmeg powder. Add the dry masalas and mix well. Now put in the tomato puree and cook till the oil separates.
Add the beaten curds , green chillies, coriander leaves and fry till dry. At this point either cook in the kadai with 2 cups water , or transfer to a pressure cooker and give 4-5 whistles. The iron kadai gives the meat a lovely dark brown colour.

Vali Ambat - Curried Malabar Spinach

Every so often I walk in my little vegetable patch. Out of the corner of my eye I saw a thick bush of climbing Spinach. Now I am part GSB and that part suddenly goes into over drive. I can smell the fragrance of the spicy and sour curried spinach , cooked with this particular variety. This one is a creeper with thick juicy stems. The leaves and stems are coked together , sometimes with shell fish meat or with shrimps. Time to get into action. I gathered an armful and marched down to the kitchen. I had to have it for Lunch. Since konkani food is so simple to cook , its just a matter of assembling the ingredients and off I go .
Here's the easy version of the Vali ( Malabar Spinach greens) Ambat ( Sour curry)

1 cup soaked Toor Dal
2 cups roughly chopped vali bhaji ( stems to be slightly scraped and cut in inch long pieces and added with the chopped leaves)
1 medium onion chopped
1/2 cup fresh coconut
1 tblsp coriander seeds
5-6 byadgi chillies
1 heaped tsp tamarind pulp
1 tsp turmeric powder
Small lump jaggery
Salt to taste
Oil for tempering
4 garlic cloves sliced

In a pressure cooker cook together dal, bhaji, turmeric, onion and salt.
Heat 1 tsp oil and sauté corriander seeds and chilled. Grind together coconut , coriander seeds , chillies and tamarind.
Heat 1 tsp oil and fry garlic. Put in the boiled dal and vegetable and mix well . Add the coconut mixture , adjust salt and add jaggery. Enjoy hot with steamed rice or roti.