Baked Pavakkai / Bitter Gourd Fries ~ Day 173

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Preparation time: 10 minutes

Cooking time: 30 to 45 minutes

Serves: 4

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Ingredients:

• Pavakkai / Bitter gourd - 4
• Rice flour - 1/4 cup
• Besan / Gram flour / Kadalai maavu - 2 tbsp
• Red chili powder - 2 tsp or to taste
• Sambar powder - 1 tbsp
• Jaggery powder - 2 tbsp
• Mango / Amchur powder - 1 tsp
• Fennel powder - 1 tsp
• Turmeric powder - 1/2 tsp
• Asafoetida - 1/4 tsp
• Salt - to taste
• Water - 2 tbsp
• Oil - 4 tbsp ( I used coconut oil)

Method:

1. Wash and pat dry the bitter gourds.  Slice them thinly using a mandoline or knife.  
2. Place the sliced bitter gourds in a large mixing bowl.  Add  all the ingredients (except water) and mix well to coat.  Add water little at a time and mix well.  Let it sit for 10 minutes.
3. Meanwhile, preheat the oven to 425 degrees F.  Lice a baking sheet with aluminum foil or parchment paper,
4. Spread the bitter gourd slices onto  the baking sheet in a single layer,  Bake them for 30 to 45 minutes, flipping the discs in between.  Once they are crispy, remove from the oven.
5. Cool completely and store in an airtight container.

Stuffed Poblano Peppers ~ Day 172

Quinoa stuffed poblano peppers loaded with black beans and veggies.  These super easy and healthy stuffed peppers make a great complete meal by itself.  The stuffing is very versatile - you can add any grains (like rice), vegetables, and spices.   Any type of cheese can be substituted as well for this recipe. 

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Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 4

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Ingredients:

• Poblano peppers - 4
• Shredded Pepper jack cheese - 1/2 cup
• Shredded Mexican cheese - 1/2 cup
• Oil - 1 tbsp

For the stuffing:

• Cooked quinoa - 1/2 cup
• Canned Black beans - 1 cup
• Roasted corn - 1 cup ( I used Trader Joe's frozen roasted corn)
• Chopped green and red peppers - 1/4 cup each
• Chopped tomatoes - 1/2 cup
• Chopped cucumber - 1/2 cup
• Chopped onion - 1/2 cup
• Shredded carrot - 1/4 cup
• chopped jalapeno - 1 tbsp
• Cumin powder - 2 tsp
• Black pepper powder - 1/2 tsp or to taste
• Lime  juice - 1 tbsp
• Chopped cilantro - 2 tbsp
• Salt - to taste

Method:

1. Preheat oven to 400 degrees F.  Line a baking tray with parchment paper or aluminum foil.
2. Wash and pat dry the poblano peppers.  Slit the peppers in the middle and remove the seeds.  Coat oil on all the peppers and set aside.
3. In a large mixing bowl, combine all the ingredients for the stuffing.  Let it rest for 10 minutes.
4. Spoon the stuffing into the poblano peppers about 3/4 full.  Top it with pepper jack cheese.  Place the peppers on a baking tray and bake for 20 minutes or until the peppers are fork tender.  Remove from the oven and sprinkle with Mexican cheese.
5. Serve hot with a side of sour cream, if desired.

Grape Tomatoes Naan Crostini Drizzled with Balsamic Glaze ~ Day 157

Our local farmer's market is filled with all kinds of colorful tomatoes this time of the year.  Among them are these tiny, sweet and juicy  grape tomatoes, one my favorite kind, which cost less than a dollar a pound.  Apart from snacking,  I used the tomatoes to make these refreshing and flavorful crostini.  

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Preparation time: 10 minutes

Cooking time: 2 minutes

Serves: 4

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Ingredients:

• Naan (Plain or Garlic) - 4
• Pesto sauce - 4 tbsp
• Grape tomatoes - 2 cups, halved
• Fresh basil - 4 tbsp, thinly chopped
• Salt and pepper - to taste
• Extra virgin olive oil - 2 tbsp
• Shredded parmesan cheese - 1/2 cup
• Balsamic glaze (store bought) - for drizzling 

Method:

1. Brush the naans with olive oil and place them on a cookie sheet and broil until lightly golden and crispy on both sides, about 2 minutes.
2. Combine the grape tomatoes, basil, olive oil, salt and pepper in a mixing bowl.  Set aside.
3. Once the naans are out of the oven, spread pesto sauce all over the nanns.
4. Spoon some grape tomato mixture on the naans.  Sprinkle parmesan cheese.  Finally, drizzle some balsamic glaze on top.
5. Cut into slices and serve.

Homemade Spicy Potato Chips ~ Day 155

Fresh and crispy home-made chips are always better than the store bought ones and you can taste the real potato flavor in them.  These easy to make chips can be seasoned with just salt and pepper as well.   But nothing can beat the chili pepper seasoned potato chips.

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Preparation time: 5 minutes

 Cooking time: 20 minutes

Yields: 2 cups

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Ingredients:

• Potatoes (Red or White) - 4
• Oil - for frying
• Salt - to taste
• Red chili powder - 1/2 tsp
• Dried thyme - 1/2 tsp
• or any herb of your choice

Method:

1. Wash and dry the potatoes.  Combine the salt, chili powder, and dried thyme in a small bowl, set aside.
2. Heat oil in a deep skillet.  Hold a hand-held slicer above the oil and slice the potato directly into the oil.   Alternatively, you can slice one potato at a time, into a plate using a mandoline or slicer.  Then drop the slices carefully into the oil.
3. Deep fry the potatoes over medium-high heat, until golden brown.  Keep moving the potatoes while frying to prevent them from sticking to each another.  Drain on paper towel.  Immediately sprinkle some salt mixture.  Repeat the process with rest of the potatoes.  Season each batch of chips after frying.
4. Let cool completely and store in an airtight container.  

Queso Blanco Dip ~ Day 152

A spicy, creamy, and smooth Queso Blanco is an ultimate Mexican cheese dip.  This delicious dip is very versatile and can be made with many variations.  I've added fresh jalapenos and if you think it will be too spicy for your palate,  add the canned diced jalapenos which are less spicy and mild in taste.

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Preparation time: 5 minutes

Cooking time: 10 minutes

Yields: 1 cup

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Ingredients:

• Whole milk or half and half - 3/4 cup 
• White American Cheese - 1/2 lbs, cubed
• Pepperjack cheese - 1/4 cup, shredded
• Monterey jack cheese - 1/4 cup, shredded 
• Fresh jalapenos - 2,  finely chopped
• Fresno peppers - 2,  finely chopped
• Ground black pepper - 1/4 tsp
• Salt - 1/4 tsp
• Cilantro - 1 tbsp, finely chopped

Method:

1. Simmer milk in a saucepan over low heat, until heated through (just before boiling).  Add the cheese in intervals and keep stirring until the cheese melts.  
2. Add the jalapeno pepper, fresno pepper, black pepper, and salt.  Stir well.  
3. Finally, add the cilantro and mix well.  Remove from the heat.
4. Store in an airtight glass jar and refrigerate.   Use within 3 to 4 days.  If the dip becomes too thick, add a splash of milk and heat for 20 seconds in the microwave.
5. Serve with tortilla chips.

Fava Beans (Broad Beans) Khasta Kachori ~ Day 151

These flaky, delicious snacks are made with different  kinds of fillings.   The mattar or green peas filling is one of the popular filling.  The fresh, buttery fava beans / broad beans filling was a great substitute for peas and it turned out super delicious. 

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Preparation time: 30 minutes 

Cooking time: 45 minutes

Yields: 8 Kachoris

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Ingredients:

• Oil - for frying

For the dough:

• All purpose flour - 1 cup
• Oil + Ghee - 1 tbsp, each
• Salt - to taste

For the filling:

• Ghee - 1 tbsp
• Fresh Fava beans - 1 cup, shelled
• Green chilies - 4 or to taste, finely chopped
• Ginger - 1 tbsp, finely chopped
• Ground Fennel seeds - 2 tsp
• Garam masala powder - 1/2 tsp
• Mango / amchur powder - 1/2 tsp
• Salt - to taste

Method

1. In a large mixing bowl, combine the flour, oil, ghee, and salt.  Add water little at a time and make a soft and firm dough.  Cover and let it sit for 30 minutes.
2. Meanwhile, keep a bowl of ice-water bath ready (bowl of water with some ice cubes).  Blanch the fresh fava beans in boiling water for 5 minutes.  Remove  the beans with a slotted spoon and place them in ice water bath to stop the cooking process.  
3. Peel the outer skin from the fava beans and separate the beans.  
4. Heat 1 tbsp ghee in a skillet.  Sautee the green chilies and ginger for 20 seconds.  
5. Add the fava beans, fennel powder, garam masala, amchur / mango powder, and salt.  Saute for 2 minutes.  
6. Mash the beans with a back of a wooden spoon or with a potato masher.  Remove from the heat and let it cool.
7. To make kachoris:
8. Divide the dough into 8 equal balls.  Roll each ball into 3'' discs.  Place about a tablespoon of the stuffing in the center and gather the edges, pinch, and seal.  Flatten it gently into small 3'' discs by hand or with a rolling pin.  Roll out all the kachoris and place them on a parchment paper.  Cover with a kitchen towel.
9. Heat the oil on a medium-low heat.  Slide the kachori carefully into the hot oil.  Gently press and rotate the kachori.  When it puffs up, flip and fry until golden brown on both sides.  Remove and drain on a paper towel.  Repeat the process with all the kachoris.
10. Serve hot with sweet and spicy chutney.

Spinach and Tomatillo Soup ~ Day 144

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Preparation time: 10 minutes

Cooking time: 15 minutes

Serves: 3

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Ingredients:

• Spinach - 1 cup. packed
• Tomatillos - 5
• Onion - 1
• Garlic - 2 cloves
• Ginger - 1-inch piece
• Cumin seeds - 1 tsp
• Fennel seeds - 1/2 tsp
• Black peppercorns - 1 tsp
• Thai green chilies - 4
• Salt - to taste 
• Oil - 1 tbsp
• Heavy cream - 1 tbsp (optional)

Method:

1. Remove the husk from the tomatillos and wash thoroughly.  Roughly chop and keep aside.
2. Heat oil in a skillet.  Add the cumin seeds, fennel seeds, peppercorns, ginger, and green chilies. Saute for 15 seconds.  Add the onion and garlic and saute until translucent.
3. Add the tomatillos and saute until soft.  Finally add the spinach and saute for five minutes.
4. Let the mixture cool and puree in a blender.  For a smooth texture, strain the soup through a fine mesh strainer.
5. Transfer the soup into a saucepan and add the salt.  Bring the soup to a boil and remove from the heat.  Stir in the heavy cream (if using).  
6. Serve hot

Cucumber Sesame Salad ~ Day 141

A cool, crisp cucumber salad tossed in sweet and sour sesame oil dressing.   This simple and refreshing salad makes a great appetizer or a side dish.

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Preparation time: 10 minutes

Serves: 2 to 3

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Ingredients:

• Thinly sliced Cucumbers - 2 cups, 
• Sesame oil - 1 tbsp
• Lemon juice - 1 tbsp
• Honey - 1/2 tsp 
• Roasted Sesame seeds - 1 tbsp
• Red chili flakes - 1/2 tsp
• Dill leaves - 2 tbsp, chopped
• Salt - to taste

Method:

1. In a mixing bowl, whisk together the oil, lemon juice, and honey for 30 seconds.
2. Add the sesame seeds, red chili flakes, and salt.  Mix well.
3. Add the cucumbers and dill leaves.  Toss well to combine.
4. Serve immediately.

Radish Greens Aloo Tikki (Potato Patties) ~ Day 120

Aloo tikki made with power-packed, healthy, and delicious radish greens.  When I saw the fresh bunch of  greens at the farmers market for a dollar, I couldn't resist buying it.  Loaded with nutrients and vitamins, radish greens are excellent in  dals, sambar, and stir-fries as well. 

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Preparation time: 10 minutes

Cooking time: 40 minutes

Yields: 15 patties

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Ingredients:

• Potatoes - 3, large, boiled 
• Radish greens - 1 cup, finely chopped with stalks
• Oil - 2 tbsp + more for frying the patties
• Ginger - 1 tsp, grated
• Nigella seeds / kalonji - 1 tsp
• Garam masala powder - 2 tsp
• Coriander powder - 1 tsp
• Cumin powder - 1 tsp
• Red chili powder - 1 tsp
• Anardana / pomegranate powder - 3/4 tsp
• Turmeric powder - 1/2 tsp
• Chaat masala - 1/2 tsp
• Salt - to taste
• Fresh coriander leaves / cilantro - 2 tbsp, finely chopped

Method:

1. Heat oil in a large skillet.  Add nigella seeds and fry for 10 seconds.  Add the chopped radish green and saute until soft.
2. Add the mashed potatoes, ginger, and all the spices along with salt.  Mix well and cook for 2 minutes. Remove from the heat and stir in the coriander leaves.  Let it cool to the touch.
3. Take a lemon sized potato mixer and make a thick round pattie.  Make all the patties and keep them aside.
4. Heat a cast iron skillet or griddle.  Drizzle 1 tbsp oil and shallow fry the patties (4 or 5 at a time) until the bottom turns golden brown.    Flip and drizzle more oil around edges and fry until golden brown.  Repeat the process with all the patties.
5. Serve hot with green and sweet chutney.

Greek Tzatziki (Greek Yogurt Dip) ~ Day 101

Tzatziki, pronounced 'zat-zee-key', is a delicious Greek dish made of Greek yogurt, cucumber, dill, and garlic.  It goes great with falafel, flat bread, pita bread, sandwiches, or as a dip for fresh vegetables.

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Preparation time: 5 minutes

Yields: 1 cup

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Ingredients:

• Greek yogurt (Full fat, 2%, fat-free) - 1 cup
• English cucumber - 1/4 cup, grated + 2 tbsp, seeded & finely chopped 
• Fresh dill - 1/4 cup, finely chopped
• Garlic - 1 clove, finely grated
• Lemon zest - 1/2 tsp
• Lemon juice - 1 tbsp, freshly squeezed 
• Salt and Pepper - to taste

Method:

1. Squeeze out as much as juice from the cucumber with a fine mesh strainer or with your hand.  
2. Combine all the ingredients in a mixing bowl along with the cucumber.
3. Chill and serve with pita, vegetables, or crackers.  This goes well with Indian dishes as well.

Drained juice can be used in making smoothies or soup.

Buttery Garlic Breadsticks ~ Day 94

These soft, buttery, garlic breadsticks were super easy to make and turned out absolutely delicious.  And it is a breeze to make the dough in a stand mixer.  So, if you don't own one, it is time to invest in one and start baking.  You will love it.

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 Preparation time: 10 minutes + 2 1/2 hours (for proofing)

Cooking time: 12 to 15 minutes

Yields: 12 

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Recipe source: The Comfort of Cooking

Ingredients:

For the dough:

• Bread flour - 3 cups
• Warm Water - 1 and 1/4 cup
• Instant yeast - 1 and 1/2 tsp
• Granulated Sugar - 2 tbsp
• Sea salt - 1 and 1/2 tsp
• Melted butter - 3 tbsp

For the garlic butter:

• Melted butter - 3 tbsp
• Salt - 1/2 tsp
• Italian seasoning - 1 tsp ( I used Trader Joe's 21 seasoning Salute)
• Garlic powder - 1 tsp
• I also used 1/2 tsp each dried oregano and basil

Method:

1. Place all the ingredients for the dough (except the flour), in a stand mixer with a dough hook attached.
2. Start on low speed and a gradually add the flour.  Once combined, knead the dough on medium speed for 7 to 8 minutes, or until smooth and elastic.
3. Remove the dough and lightly oil the mixing bowl.  Place the dough back into the bowl and cover with a dry towel.  Let it rise for 1 and 1/2 hours or until doubled in size.
4. If you don't have a stand mixer, place all the ingredients in a large mixing bowl.  Slowly add the flour and combine.  Knead the dough by hand for 10 minutes or until smooth and elastic.  Place the dough in a lightly oiled bowl, cover and let it rise for 1 and 1/2 hours.
5. Divide the dough into 12 equal portions.  Roll each piece of dough into a 7-inch log.  Place the logs on a baking tray lined with parchment paper.  Cover the tray and let it rise for 1 hour, or until doubled in size.
6. Preheat the over to 400 degrees F.  Bake the breadsticks for 12 to 15 minutes, or until golden brown.  Bake six at a time or divide the logs into two trays.
7. Meanwhile, combine the ingredients for the garlic butter.  Remove breadsticks from the oven and immediately brush with  butter mixture.
8. Serve warm.

Aama Vadai / Paruppu Vadai ~ Day 91

அனைவருக்கும்  இனிய  தமிழ் புத்தாண்டு  நல்வாழ்த்துக்ககள்!!

Happy Tamil New Year!!

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Preparation time: 3 hours for soaking and 10 minutes for grinding

Cooking time: 20 minutes

Yields: 25 to 30 vadais

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Ingredients:

• Toor dal - 3/4 cup
• Chana dal - 3/4 cup
• Urad dal - 1/4 cup
• Red chilies - 5 or to taste
• Green chilies - 3
• Ginger - 1-inch piece
• Asafoetida - 1/2 tsp
• Curry leaves - 2 springs
• Cilantro / Coriander leaves - a handful
• Salt - to taste
• Oil - for frying

Method:

1. Soak all the dals in enough water for 3 hours.  Drain well.
2. In a food processor, place the red and green chilies, ginger and handful of dal and pulse until chilies are coarsely ground.
3. Add rest of the dal and grind coarsely without adding any water.  Lastly, add the curry leaves and coriander leaves and pulse to combine.
4. Transfer the ground mixer into a bowl.  Add salt and asafoetida.  Mix well.
5. Heat oil in a deep pan / kadai.  Take a golf ball sized dal mixture and flatten into round patties.   Drop it gently into the hot oil and fry over medium-low heat, until golden brown and crisp.  Add 5 to 6 patties at a time.  Drain on paper towel.  
6. Serve hot.

Spicy Onion Rings ~ Day 84

Today is the last day of spring break and the kiddo was doing a project with his friend.  These crispy and crunchy onion rings were their treats for finishing the project (finally).  Initially, I was going to make a baked version but then decided to fry it since it's for the kids (they had only five each).  They thoroughly enjoyed it with hot sauce.  The spices that go into the batter are all up to your choice.  If you want to add an egg to the batter, just omit flax seed powder, and mix it with the buttermilk.

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Preparation time: 10 minutes

Cooking time: 15 minutes

Yields: 12 to 15 rings

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Ingredients:

• Onion - 1, large
• Buttermilk - 3/4 cup
• All-purpose flour - 1/2 cup
• Baking powder - 1/2 tsp
• Chili powder - 1/2 tsp
• Ground black pepper - 1/2 tsp
• Dried oregano - 1/2 tsp
• Flax seed powder - 1 tbsp (to replace 1 egg)
• Salt - to taste
• Chat masala and kasoori methi (optional)
• Panko bread crumbs - for coating
• Oil - for frying

Method:

1. Cut the onions into 1/4 inch slices.  Separate the rings carefully and set it aside.
2. In a mixing bowl, combine AP flour, baking powder, chili powder, black pepper, oregano, flax powder, chat masala (if using), and salt.  Coat the rings in flour and keep aside.
3. In the same flour, add buttermilk and whisk until smooth.  If using kasoori methi, add it to the bread crumbs and set aside.
4. Heat oil in a deep skillet.  Dip the onion rings one at a time in the batter and coat it with bread crumbs.  Slide the ring in hot oil and fry until golden brown on both sides. Fry 3 or 5 rings at a time.  Drain on a paper towel.
5. Serve hot with your choice of dip or ketchup.

Mini Samosa Bites ~ Day 83

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Preparation time: 5 minutes

Cook time: 15 minutes

Yields: 15 

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Ingredients: 

• Potatoes - 2, boiled and mashed
• Mixed vegetables (peas, carrot and corn) - 3/4 cup
• Cumin seeds - 1 tsp
• Ginger - 1/2 tbsp, minced
• Garam masala powder - 1 tsp
• Coriander powder - 1/2 tsp
• Red chili powder - 1/2 tsp
• Anardana (pomegranate) powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Cilantro - 2 tsp, finely chopped
• Salt - to taste
• Oil - 2 tsp
• Green and sweet chutney
• Mini fillo cups - 1 box

Method:

1. Heat oil in a skillet.  Add cumin seeds ad ginger.  Saute for 10 seconds.
2. Add the mixed vegetables, coriander, turmeric, garam masala, red chili, and anardana powders along with salt.  Stir well and cook the vegetables until soft.  Add the mashed potatoes and cilantro.  Mix well.
3. Preheat oven to 350 degrees F.  Place the fillo cups in a baking tray and bake it for 5 to 7 minutes.
4. Fill fillo cups with the potato mixture.
5. Serve with sweet and spicy chutney or ketchup.

Pineapple and Papaya Salsa ~ Day 74

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Preparation time: 10 minutes

Yields: 3 cups

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Ingredients:

• Pineapple - 1 cup, diced
• Papaya - 1 cup, diced
• Red pepper - 1/2 cup, diced
• Red onion - 1/2 cup, finely chopped
• Jalapeno or Serrano pepper - 2 or to taste, seeded and chopped 
• Cumin powder - 1/2 tsp (optional)
• Ground black pepper - 1/2 tsp
• Lime juice - 1 tbsp or to taste
• Cilantro and Mint leaves - 2 tbsp, finely chopped
• Dash of Himalayan sea salt or regular salt

Method:

1. Combine all the ingredients in a large mixing bowl. Check for seasoning.  Refrigerate at least 15 minutes for the flavors to mingle. 
2. Serve chilled salsa with tortilla chips or tacos.

Pan Fried Bread Bajji ~ Day 72

Enjoy this quick and delicious, guilt-free bajjis whenever you crave for a deep fried  snack. 

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 Preparation time: 10 minutes

Cook time: 20 minutes

Serves: 4

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Ingredients:

Bread slices - 4

Green chutney and sweet chutney - 2 tbsp each 

Oil - 3 to 4 tbsp

Chat masala - for garnishing

For the batter:

Chickpea flour / Besan / Kadalai maavu - 1 cup

Rice flour - 1/2 cup

Red chili powder - 2 tsp or to taste

Asafoetida - 1/2 tsp

Baking soda - a pinch (optional)

Salt - to taste

Method:

1. Sift all the ingredients for the batter in a mixing bowl.
2. Add water little at a time and make a batter which is in flowing consistency and can easily coat the bread.
3. Cut the bread into 4 triangles.  Spread green chutney on one side and sweet chutney on the other side of the bread slices.
4. Heat 1 tbsp oil in  skillet.  Dip the bread slices into the batter one at a time and place it on the hot skillet.  Drizzle some more oil around the bread slices.  
5. Cook over medium heat until bottom of the bread slices are golden brown.  Flip and cook on the other side.  When both sides are cooked thoroughly, remove from the heat.  
6. Repeat the process with rest of the bread slices.  Sprinkle with chat masala.
7. Serve hot with ketchup or any spicy dip.

Khaman Dhokla ~ Day 55

Khaman Dhokla is a traditional Gujarati snack made from chickpea flour.  This spongy, airy, and lightly spiced cake is very nutritious and healthy and it is gluten-free too.  Enjoy this easy to make appetizer with your evening coffee or tea.

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Preparation time: 10 minutes

Cook time: 20 minutes

Serves: 4 to 6

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Ingredients:

For the batter:

• Besan / Chickpea flour - 1 and 1/2 cups
• Yogurt / Curd - 1/3 cup
• Green chillies - 3, small
• Ginger - 1-inch piece
• Lemon juice - from 1 lemon
• Sugar - 2 tsp
• Turmeric powder - 1/2 tsp
• Eno fruit salt - 2 tsp
• Salt - to taste
• Oil - 2 tsp
• Water - 2 cups

For the tempering:

• Oil - 1 tbsp
• Mustard seeds - 2 tsp
• Sesame seeds - 1 tbsp
• Sugar - 1 tbsp
• Water - 1/2 cup
• Grated coconut - 1/4 cup
• Chopped fresh coriander leaves

Method:

1. Grind together the green chilies and ginger with some water into a paste.
2. In a large mixing bowl, combine the chickpea flour, yogurt, ground chili-ginger paste, sugar, salt, lemon juice, turmeric powder and oil.   Whisk well without any lumps.
3. Meanwhile,  prepare the steamer.  You can use a large pot or a pressure cooker for steaming the dhokla.
4. Grease a large, deep, round dish that can fit in the steamer.
5. Add eno fruit salt to the chickpeas flour paste and give it a quick mix and immediately pour the mixture into the greased plate.
6. Steam cook for 20 minutes or until a toothpick inserted in the center comes out clean.
7. Allow it to rest for 5 minutes.
8. Heat oil for the tempering and splutter mustard seeds.  Add sesame seeds and fry until light brown. 
9. Add 1/2 cup water an sugar.  Bring it to a boil and remove from the heat.
10. Sprinkle grated coconut and coriander leaves on top of the steamed dhokla.
11. Pour the tempering water all over the dhokla.  Let it stand for 5 minutes before cutting into pieces.
12. Serve as a snack with tea / chai.

Roasted Sweet Peppers Stuffed with Seasoned Mashed Potatoes ~ Day 50

 Mini sweet peppers are great for snacking with hummus or any dip.  Stuffing them with spiced up mashed potatoes takes it to a whole new level.   When served warm, these incredibly delicious peppers disappear in no time. 

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Preparation time: 10 minutes

Cook time: 20 minutes

Serves: 4

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Ingredients:

• Sweet peppers - 12
• Potatoes - 2, large
• Onion - 1, finely diced (I used the green onion bulb)
• Mustard seeds - 1/2 tsp
• Crushed coriander seeds - 1 tsp
• Green chilies - 3, minced
• Ginger - 2 tsp, minced
• Turmeric powder - 1/4 tsp
• Lemon juice - 1 tbsp
• Curry leaves - 4, finely chopped
• Coriander leaves / Cilantro - 2 tsp, chopped
• Oil - 3 tbsp

Method:

1. Boil the potatoes till soft, peel, mash and set it aside.
2. Wash the sweet pepper, pat dry and make a slit the center.
3. Heat 1 tbsp oil in a skillet.  Splutter mustard seeds.  Add the crushed coriander seeds and curry leaves.
4. Add the onion, ginger and green chillies.  Saute until the onion is translucent.
5. Add turmeric powder, mashed potatoes and salt. Mix well.  Cook over low heat for 2 minutes.
6. Remove from the heat and add lemon juice and coriander leaves.  Stir to combine.  Let it cool for 2 minutes.
7. Gently stuff the potato mixture into the slit sweet peppers.  
8. Heat 2 tbsp oil in non-stick or cast iron skillet.  Saute the peppers on medium heat, stirring and turning frequently until the skin of the pepper turn brown on all sides, about 5 minutes.
9. Serve hot as an appetizer or a side dish.

Dahi Sev Batata Puri ~ Day 47

This is a very popular and comforting chaat (street food) of India.  The round, puffed, semolina bread called puri, is stuffed with diced potatoes, chickpeas and lentil, which is then topped with a spicy and sweet chutney and filled with lightly sweetened yogurt.  A generous amount of fried chickpea flour noodles called sev, is sprinkled on the puris.  Then comes the fun part. You have to pop each of the puris as a whole in your mouth and eat it in one bite.  As you crunch on these puffs, you can feel the explosion of sweet and spicy flavors fill your taste buds.  Follow my previous posts for chutney recipes and how to make puris.  You can also find the ingredients listed in the recipe at any Indian store.

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Preparation time: 10 minutes

Cook time: 20 minute

Serves: 4

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Ingredients:

• Puris / Golgappas - 25 to 30, homemade or store bought
• Green chutney - 3/4 cup
• Sweet chutney (Tamarind date) - 3/4 cup
• Fine sev - 1/2 cup
• Red chili powder - 1 tsp
• Yogurt / Dahi - 2 cups
• Sugar - 2 tbsp

For the stuffing:

• Boiled potatoes - 2, diced
• Black chana - 1/2 cup (soaked overnight, cooked till soft)
• Whole moong dal - 1/2 cup (soaked overnight, steam cooked till soft)
• Chaat masala powder - 2 tsp

Method:

1. Arrange puris / golgappas in a large plate or tray.  Gently press the center of the puri and create a hole.
2. Beat the yogurt with sugar.  Set it aside.
3. Place the diced potato, chana and moong dal in a mixing bowl.  Add chaat masala and mix well.
4. Stuff the puris with 1/2 tsp or more of the potatoes, chana and moong dal.
5. Add green chutney and sweet chutney, about 1 tsp each.  Fill the puris with yogurt / dahi.
6. Top it off with more chutney and yogurt.  Sprinkle some red chillies and fine sev.
7. Serve immediately, else the puris will get soggy.
8. Enjoy!!

Homemade Puri Recipe for Pani Puri ~ Day 46

Here is an extremely easy to make puri recipe for making pani puri or dahi puri without any additives and preservatives.  I've come across many recipes that call for adding all-purpose flour / maida with rava/semolina, but I skipped adding it in this recipe.  The puris puffed up well and came out nice and crispy. 

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Preparation time: 10 minutes

Cook time: 30 minutes

Yields: 35 to 40

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Ingredients:

• Fine Rava / Sooji / Semolina - 1 cup
• Warm Water - 1/2 cup
• Salt - 1/2 tsp
• Oil - for deep frying

Method:

1. Mix all the ingredients and form a tight ball.  Knead until soft, about 7 to 8 minutes.
2. Cover with damp cloth and let it rest for 10 minutes.
3. Set up a colander lined with paper towel.
4. Heat oil in a deep skillet / kadai.
5. Take a lemon sized dough and roll into a thin disc.
6. Using a small round cookie cutter or any other small sharp cutter and cut the dough into small rounds.
7. Drop the cut discs one at a time, about 4 to 5, in to the hot oil.  Gently press the discs until it puffs up.
8. Reduce the heat and fry until light golden brown on both sides, flipping all along while frying. 
9. Remove and drain the puris on paper towel to absorb excess oil.
10. Repeat the process with the rest of the dough. Let it cool completely.
11. Store in an airtight container and use to make Pani puri or Dahi puri.