Dahi Bhalla (Fried Lentil Dumplings In Yoghurt - North Indian Style)

          A North Indian delicacy, 'Dahi Bhalla' or 'Dahi Vada' is an universal favourite. There are many versions to it. It is served in South India too but with a different name - 'Curd Vadai' minus the chutneys. My personal favourite, I can never get tired of it.

         They are not only light on the stomach, but is also a very nutritious and a healthy snack. It is basically vadas or dumplings made of soaked urad dal (split black gram), deep fried and served dunked in beaten yogurt. It is then garnished with green chutney, tamarind sweet chutney, coriander leaves, etc.

• 1 cup urad dal (split black gram), soaked overnight
• 1 tsp. ginger, chopped
• 2 green chilies, chopped
• pinch of asafoetida
• 1 cup yoghurt, beaten with some salt
• 1 tsp. coriander leaves, chopped
• 1 tbsp. aloo bhujia (opt)
• 1/2 tsp. roasted cumin powder
• 1/2 tsp. red chili powder
• salt to taste
• oil to deep fry

Green Chutney-

• 2 cups of coriander leaves, chopped
• 1 cup of mint leaves, chopped
• 1 tbsp. lime juice
• 1 tsp. ginger, chopped
• 1 garlic clove
• 1 green chilly
• salt to taste

Tamarind Chutney-

• 1 tsp. tamarind paste
• 2 tbsp. sugar
• 1 tsp. red chili powder or to taste
• 1/4 tsp. roasted cumin powder

 For the Green chutney, grind all the following ingredients from coriander leaves to salt to taste with very little water into a paste. Keep aside.

          For the Tamarind chutney, mix together the tamarind paste, sugar, cumin powder and the chili powder along with some water. Keep aside.

          Grind the soaked urad dal, ginger and green chilies into a smooth  batter by adding some water. Add salt and asafoetida and mix the batter well. This makes the vadas very soft.

          Heat oil in a pan. Take some batter on your palm and give it a patty shape. Slide them gently in the hot oil and fry on low flame till golden in cooler. Drain on a paper napkin and immediately drop them in water for 20 minutes.

          Then squeeze them between your palms and keep aside. Now to serve,  place the vadas on a plate and pour the beaten yoghurt over it.

          Then add the coriander chutney, tamarind chutney, roasted cumin powder and red chili powder. Serve, garnished with coriander leaves and aloo bhujia.

   

Semolina Handvo (Steamed Semolina Cake - Gujarati Style)

          Handvo is a traditional and a healthy Gujarati snack, which can be either had as an appetizer, tea-time snack or for breakfast. It can be cooked through various methods - by baking, steaming or pan frying. This is the steaming method.
         
         It is generally cooked with rice-lentils combo, but I went in for semolina which is an instant version. Lauki / bottle gourd is traditionally added to the batter, but I tried out with green papaya. So if you are craving for some nutritious snack, then go ahead and prepare this simple fare by following a step by step pictorial guide.

• 3/4 cup sooji (semolina)
• 2 tbsp. besan (gram flour)
• 3/4 cup green papaya, grated
• 1/2 cup yoghurt
• 1 tbsp. lime juice
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tbsp. ginger, grated
• 2 green chilies, chopped
• 1 tsp. kasuri methi (dry fenugreek leaves), crushed
• 2-3 tbsp. oil
• 1 tsp. mustard seeds
• 1 tbsp. sesame seeds
• 1/ 4 tsp. asafoetida (hing)
• 1 sprig curry leaves
• 1 tsp. eno fruit salt
• chopped coriander leaves and grated fresh coconut to garnish

          In a bowl, mix together all the ingredients from sooji to kasuri methi. Add required quantity of water to make it into a thick batter.

          Heat oil in a pan and temper with mustard seeds. After it stops popping, add the asafoetida, curry leaves and sesame seeds. Sauté for a few seconds and switch off the gas.

          Pour half of this mix to the batter and mix well. Just before steaming, add the eno fruit salt and combine well. Pour the batter onto a greased steel container.

          Steam in a pressure cooker (without the vent), in a steamer or in a deep pan for 10 minutes on high flame and 5 minutes on a low flame. (Make sure to pour some water in the pan and place the container over a stand or a small vessel).

          When cool, cut into desired shapes and pour the remaining tempering on the handvo. Serve, garnished with coriander leaves and grated coconut.

                In a bowl, mix together all the ingredients from sooji to kasuri methi. Add 
                required quantity of water to make it into a thick batter.

                 Pour half of the tempering to the batter and mix well. Just before steaming, 
                 add eno fruit salt and combine well. 

                                  Pour the batter onto a greased steel container.

                  Steam in a pressure cooker (without the vent), in a steamer or in a deep pan 
                  for 10 minutes on high flame and 5 minutes on a low flame. 

                                 When cool, flip it over on a serving plate. 

                      Cut into desired shapes & pour the remaining tempering on the handvo. 

                               Serve, garnished with coriander leaves and grated coconut.

       

Beetroot Sooji Dhokla (Steamed Beetroot Cakes - Gujarati Style)

          A very quick, nutritious and a healthy snack item, these Beetroot Dhoklas are great options for breakfast or as a tea-time snack. They can also be had as a light dinner, can be packed for a lunch box meal or for after school snack. Choice is yours. These dhoklas are not only appealing but appetizing too. So surprise your loved ones by preparing these yummy visual treats by checking the step by step pictorial recipe.

• 1 cup sooji (Semolina)
• 1 medium, beetroot, grated finely
• 1/2 cup yoghurt
• salt to taste
• 1/2 tsp. roasted cumin powder
• 1 tsp. kasuri methi (dry fenugreek leaves), crushed
• 1 tsp. ginger paste
• 2 fresh green/red chilies paste/chopped
• 3 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. sesame seeds
• 1 sprig curry leaves
• 1 dry red chili, broken
• 1 tbsp. coriander leaves, chopped
• 1 tbsp. fresh coconut, grated
• 1 tsp. eno fruit salt

          In a bowl, mix together sooji, beetroot, yoghurt, salt, ginger, turmeric powder, cumin powder, kasuri methi, 1 tbsp. oil and green chilies. Add enough water to form a thick batter. Keep aside for 30 minutes.

          Just before steaming, add the eno fruit salt and combine well. Pour this batter onto a greased steel container and place inside a pressure cooker or steamer which already has some water in the bottom.

          Steam without the vent (for the cooker) for 10 minutes on high flame and then 5 minutes on low flame. Set aside to cool for 5-10 minutes.

          Demould onto a plate and cut into desired shapes. Heat oil in a pan and temper with the red chilly and mustard seeds.

          After it stops spluttering, add the curry leaves and sesame seeds. Switch off the flame and sauté till the sesame seeds changes colour.

          Pour this tempering over the dhoklas and garnish with coconut and coriander leaves. Serve for breakfast or as a tea time snack.

                       Mix all the ingredients & required quantity of water to form a batter.

                                 Just before steaming, add the eno fruit salt and mix well.

                                   The steamed Dhokla.

                Pour the tempering over it & garnish with coriander leaves & fresh coconut.

                                 Enjoy for breakfast or as a tea-time snack.

Sabudana Vada (Deep Fried Sago Patties - Maharashtrian Style)

          This is a deep fried traditional Maharashtrian snack made out of sago, boiled potatoes and other aromatic ingredients. It is best enjoyed as an evening tea time snack or as an appetizer with some spicy green chutney. It can also be shallow fried for all those health conscious people out there. 

         The addition of peanuts gives a bit of a crunch to the end product and the roasted chana dal powder, a binding to the vadas. These melt-in-the mouth crispy patties are generally had during fasts, where the onion can be omitted.

• 1 cup sabudana (sago), soaked overnight
• 2-3 med. size potatoes, boiled & mashed
• 3 tbsp. roasted peanuts, coarsely ground
• 2-3 tbsp. roasted & powdered chana dal (Bengal gram)
• 1 tsp. roasted cumin powder
• 1 onion, finely chopped
• 1 tsp. ginger, grated
• 1-2 green chilies, chopped
• handful of coriander leaves, chopped
• few mint leaves, chopped (opt)
• 1/2 tsp. amchur / 1 tbsp. lime juice or to taste
• salt to taste
• oil to deep fry

          Drain any excess water from the soaked sabudana. In a bowl, combine all the ingredients, except oil. Divide this mix into equal portions. 

          Take each portion and shape into a round flat patty. Do the same with the rest of the mix.

          Heat oil in a pan and fry the vadas, few at a time, till golden brown in colour on a low to medium flame. 

          Drain on a paper napkin and serve, hot with green chutney or sauce.

Stuffed Dosa Roll (South Indian Style)

          This is a healthy and a wholesome dosa with some chicken stuffing. For a veggie version, paneer or some chopped veggies can also be used. It not only tastes yummy, but is also something out of the beaten track. It serves as a great option for a lunch box meal or can be had as a light dinner, apart from having as a breakfast. 

         Any leftover coconut chutney, pickle or grated cheese are other great options for the spread. As for the filling, grated carrots, beetroots or few mint leaves can also be included. So check out the step by step pictorial recipe to prepare this dish.

• dosa batter as required
• 1 cup cooked chicken for the stuffing
• 1 cup tomato chutney / sauce / idli karam podi mixed with some oil
• 1 cup sliced veggies (bell peppers, onion, bean sprouts, spring onions, coriander leaves, etc)
• oil to shallow fry

          Heat 1 tsp. oil on a non-stick tawa / griddle. Sprinkle some water over it. Then wipe dry with a paper napkin. Drop one ladle of the dosa batter and spread it in a circular motion with the back of the ladle.

          Cook on a low flame till almost done. Switch off the flame and then spread a tbsp. of the chutney over it.

          Then neatly arrange 2 tbsp. of the cooked chicken, followed by the chopped and sliced veggies. Sprinkle some chaat masala or some idli podi over it and roll it up. Serve as a tea-time snack or as breakfast.





2.  Chicken stuffing--

• 1 cup boiled & shredded chicken
• 1 onion, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1-2 green chilies, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. garam masala powder
• 1 tbsp. oil

          Heat oil in a pan and saute the onion, ginger, garlic and green chilies till light brown. Then add the boiled chicken and all the dry masalas and saute for 3-4 minutes on low flame till well combined. The stuffing is ready for the dosa roll.





3.  Tomato Chutney--

• 3-4 big ripe tomatoes, chopped'
• 2 onions, chopped
• 3-4 garlic cloves, chopped
• 1 dry red chilies, broken
• 1/2 tsp. mustard seeds
• 1 sprig curry leaves
• 1 tsp. urad dal (split black gram)
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. coriander-cumin powder
• 1 tsp. red chili powder
• 2 tbsp. oil

          Heat oil in a pan and temper with the mustard seeds, dry red chilly and curry leaves. After it stops spluttering, add the urad dal and sauté till it changes colour.

          Now add the onion and garlic and sauté till light brown. Then add the tomatoes and all the dry masalas. Cook on a low flame till slightly thick. Tomato chutney is ready.

                                  Spread the tomato chutney on the dosa.

                                 The prepared chicken stuffing.

                                 The prepared tomato chutney.

       

                                 The stuffing ingredients. 

                      Over the tomato chutney,  layer the chicken stuffing, followed by the                                                  chopped veggies.

                                  Stuffed Dosa Roll is ready to be served. 

Bengali Mangshor Jhol (Mutton Curry)

          This is my version of every Bengali's most favourite dish - Mangshor Jhol or Mutton Curry cooked in a Bengali style. Adding potatoes is an integral part of this curry. In most Bengali homes, no Sunday lunch is complete without this delicious and authentic dish. This is a gravy based recipe and it is much relished with plain steamed rice. I prefer adding a dash of lime for a tangy taste.

• 500 gms. mutton on bones, cut into cubes
• 2 onions, chopped
• 1 tbsp. ginger-garlic paste
• 1 tomato, chopped / 1 tsp. tomato paste
• 1 bay leaf
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1 tsp. sugar
• 1 tsp. red chili powder
• 1/2 tsp. turmeric powder
• 1 tsp. garam masala powder
• 1 tbsp. coriander-cumin powder
• 2 med. potatoes, cut into half
• salt to taste
• 2 tbsp. mustard oil
• 1 tsp. ghee
• coriander leaves to garnish

          Marinate the mutton with the ginger-garlic paste, salt, turmeric powder, coriander-cumin powder, red chili powder and the garam masala powder for 2-3 hours.

          Heat the oil in a pan and temper with the bay leaf, cinnamon, cardamoms, cloves and sugar. Saute for a few seconds and then add the onions. Fry till light brown.

          Now add the tomatoes and fry well till it is mashed up. Then add the marinated mutton and continue to saute on low flame till the oil starts to leave the sides of the pan.

          Add 2 cups water and the potatoes and pressure cook for 20 minutes on low flame after the first whistle. When done, add ghee and mix well. Serve, garnished with coriander leaves.

(If using tomato paste, use it as a marinade along with all other spices).

       

Tomato Kothimeera Pachadi (Tomato Coriander Leaves Chutney - Andhra / Telangana Style)

             Tomato Kothimeera Pachadi is an authentic homemade spicy tomato chutney or pachadi in local terms, which is very commonly prepared in every Andhra/ Telangana household. It can be relished with either dosa, idli, uttapam, pongal or simply enjoyed with steamed rice. The amount of chilies can be reduced according to individual preference. It can also be made into a pickle form where you need to increase the quantity of oil in order to preserve. So check out the step by step pictorial recipe to prepare this regional dish.

           

• 4-5 tomatoes, chopped
• 2-3 tbsp. oil
• 1 tsp. mustard seeds
• 2 dry red chilies
• 1/4 tsp. asafoetida
• 1 tsp. urad dal (split black gram lentil)
• 2 med. onions, chopped
• 5-6 garlic cloves, chopped
• 1 inch ginger, chopped
• 1 sprig curry leaves
• 1 tsp. red chili powder 
• 1 tsp. roasted coriander powder
• 1/2 tsp. turmeric powder
• 1 tsp. salt or to taste
• 1 tsp. sambar powder
• 1 tbsp. coriander leaves to garnish

           

         Heat oil in a pan and temper with the mustard seeds and dry red chilies. After it stops spluttering, add the asafoetida and urad dal. Sauté for a few seconds till the dal changes color.

          Add the garlic, ginger, curry leaves and onions. Sauté till light brown.

          Now add the tomatoes, salt, turmeric powder, red chili powder and coriander powder.

          Sauté on a low flame till the tomatoes are completely mashed up and the oil  separates from the sides of the pan. 

         Add the sambar powder and coriander leaves. Give it a mix and serve with steamed rice and with a drizzle of some ghee. You can also enjoy with idli, dosa , uttapam or pongal. 

Heat oil in a pan & temper with the mustard seeds & dry red chilies. After it stops spluttering, add the asafoetida & urad dal. Sauté for a few seconds or till the dal changes color.

Add the garlic, ginger, curry leaves & onions. Sauté till light brown. 

Now add the tomatoes, salt, turmeric powder, red chili powder & coriander powder. Sauté on a low flame till the tomatoes are completely mashed up & the oil leaves the sides of the pan. 

           Add the sambar powder and coriander leaves. Give it a mix.

Serve with steamed rice & with a drizzle of some ghee. You can also enjoy with idli, dosa , uttapam or pongal.