Churmuri Soosla | Puffed Rice Breakfast

I LOVE ___ This is usually how I start my posts. You must think I love practically everything that I can eat (i.e. Vegetarian). I do hate some food. Well, hate may be a strong word. More like dislike. And I dislike something that more than half the world loves - Breakfast Cereals.

I'll replay a usual breakfast discussion between me and my hubby dearest Raj.

Me (crestfallen, yet optimistically looking for answers) - "I don't know what to make for breakfast"

Raj - "Don't worry, lets eat cornflakes"

Me - "Nooooo... I'll make something, give me 10 minutes"

He loves it, I dislike it (at least the ones currently in the market). All those cereal lovers out there, please FORGIVE me for my next statement. I somehow feel Cereals are just loaded with sugar and offer nothing health wise. And I'm somehow not a big fan of sweet breakfast.

So this promise of 10 minutes isn't always upheld, but then, he's out there with the Newspaper and doesn't really keep track of time.

Isn't a girl allowed plus or minus 10 minutes? I'm sure she is. This wonderfully light breakfast of puffed rice (Churmuri or murmura or mandakki or kadle puri. Whew! that's a lot of "or"s) is done and on your plate in less than 20 minutes. And no - I'm not exaggerating at all.

Puffed rice is exactly what the name says - it is puffed up rice. It is basically Rice Popcorn (more like popRICE). There are varieties in it - salted and unsalted. They both differ slightly texture wise. I've always used the salted variety.

This Churmuri Soosla as I call it, it my goto breakfast when I'm short of time. It's light, quick and it has the sweetness from the onions, tartness from the tomatoes and the lime, the heat from the green chillies and freshness from the coriander leaves. Basic spices like cumin seeds (jeera) and turmeric (haldi) just make it all the more delicious. You can skip the roasted gram, but I highly recommend it. If you cannot find it, I'd say try replacing it with powdered roasted peanuts and that should do.

Churmuri Soosla | Puffed Rice Breakfast

A light South Indian breakfast made with puffed rice.

Recipe Type:  Breakfast
Cuisine:          South Indian
Prep Time:     10 minutes
Cook time:     15 minutes
Yield:              Serves 2-3

Ingredients:

150 gms of Puffed Rice / Churmuri
1 small Onion
1 medium sized Tomato
1-2 Green Chillies
1/2 tsp Turmeric Powder
1/2 Lemon / Lime
1/3 cup of Roasted Gram / Puthani
3 tsp of Oil
1 tsp of Cumin seeds
6-8 Curry leaves
1 Tbsp of finely chopped Coriander leaves
Salt to taste

Method:

Heat oil in a pan or kadhai.
Add the cumin seeds and allow them to brown slightly.
Add finely chopped onions, curry leaves and slit green chillies. Cook until the onions turn translucent.
Add chopped tomatoes and fry them for around 2 minutes until the tomatoes are soft.
Add the turmeric powder and mix well.
Wash the puffed rice and squeeze out the water.
Add to the pan and mix well.
Now add salt and lemon juice.
Grind the roasted gram into a fine powder and add to the pan. Mix well.
Garnish with coriander leaves and serve.

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Curried Brown Rice and Zucchini Fritters

Game Day? Movie Day? These Curried Brown Rice and Zucchini Fritters is are perfect for every occasion that DEMANDS you to to be glued to 2 things - your Sofa and your TV.

Called your friend over for Tea or Drinks? Curried Brown Rice and Zucchini Fritters - Perfect snack again.

I can keep going and listing down all the occasions when you can make it. But frankly speaking, you don't need any occasion to enjoy good finger food. We just had this as an appetizer during dinner - no guests over or anything, just us two enjoying a quiet dinner.

It is also a great way to use up leftover rice if you have any.

Brown rice is healthy, even, fashionable these days. Not as fashionable as Quinoa, but fashionable enough. These fritters are loaded with the goodness of brown rice and zucchini - they are almost HEALTH FOOD! Almost!  Tasty health food - oxymoron isn't is?

I've seasoned these fritters with Italian seasonings like oregano, basil etc, in the past, but I'm a CURRY GIRL at heart. I love my spices and my curry. The Garam Masala - the quintessential Indian blend of spices adds a wonderful Zing to the fritters. 

These Curried Brown Rice and Zucchini Fritters taste great when served piping hot with some good old ketchup.

Step by Step Instructions:

1) Cook the rice as per instructions.
2) Allow the rice to cool and then mash it. You can use a food processor or mixer to mash it.
3) Grate the zucchini and add to the mashed rice.
4) Add all the ingredients except the oil and mix well.

5) Shape the mixture into small patties and place in the hot pan and cook on medium heat.
6) Allow the first side to brown, and flip after 3-4 minutes. Allow the second side to brown and crisp up.
7) Serve hot with ketchup.

Curried Brown Rice and Zucchini Fritters

Fritters or Tikkis made with mashed Brown Rice and grated Zucchini. Spiced with Garam Masala and pan fried. 

Recipe Type:  Snacks / Appetizer
Cuisine:          Indian
Prep Time:     15 minutes
Cook time:     20 minutes
Yield:              15 fritters

Ingredients:

1/2 cup Brown Rice
1 Zucchini
2 Tbsp finely chopped Coriander leaves
1 tsp Garlic Powder
1/2 tsp Garam Masala
1/2 tsp Turmeric Powder
1 tsp Red Chilli Powder
2-3 Tbsp Corn Flour
3-4 Tbsp Oil to fry
Salt to taste

Method:

Cook the rice as per instructions. I pressure cooked it in 1.25 cups of water for about 10 minutes or 3-4 whistles. The rice should be soft and well done.
Allow the rice to cool and then mash it. You can use a food processor or mixer to mash it.
Grate the zucchini and add to the mashed rice.
Add all the ingredients except the oil and mix well.
The corn flour is added as the mixture begins to leave water after the addition of salt. If your mixture becomes too wet, add more corn flour. Heat oil in a shallow pan.
Shape the mixture into small patties and place in the hot pan and cook on medium heat.
Allow the first side to brown, and flip after 3-4 minutes. Allow the second side to brown and crisp up.
Serve hot with ketchup.

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Rose Lassi

Rose are red... Violets are blue... and then something something something...

Well, all I care about right now are roses. Hubby dearest got me a couple of long stemmed dark pink Roses yesterday. Ain't I the lucky one?

Whoever discovered that Roses were edible contributed a lot to this recipe of mine. I love roses. Especially in food. I love Rose biscuits. I'm always ready to share a plate of butter Gulkand with fruits and ice cream. I am a die hard fan of Falooda. Cold rose milk with fluffed up basil seeds and a big scoop of Vanilla ice-cream - PERFECT! Well, that's a recipe for another day. Watch out, it may be coming soon, this summer.

But today is not that day. Today is the day to celebrate the Rose Lassi.

Many many years ago, when I was in college, my Mom and I spent a summer just having home made Lassi. We always had yogurt (curd) at home being South Indians. At 7 pm, after a hard days work, while my mom rested, I'd bring out the blender - chuck in some yogurt, sugar and ice and make us glasses of Lassi. We'd enjoy sipping it slowly while relaxing on cane chair in the sultry summer of coastal Goa. I remembered her fondly when I made this Rose Lassi.

Lassi is awesome on it own, without any fruit or flavouring. But the rose syrup takes the humble Lassi to a fantastically new level. And it is just as easy to make as the original Lassi.

To make Rose Lassi, all you need are 4 ingredients - Yogurt, Rose Syrup, Sugar and Water or Ice cubes. If you like it really thick like the Punjabis, skip the water. It is creamy, it is Rose-y, it is definitely a WINNER.  

Rose Lassi

Rose Lassi is a rose flavoured yogurt based summer drink popular in North India.

Recipe Type:  Drink
Cuisine:          North Indian
Prep Time:     0 minutes
Cook time:     10 minutes
Yield:              3-4 Glasses

Ingredients:

2.5 cups thick Yogurt (Curd or Dahi)
4 Tbsp Rose Syrup
4-5 tsp of Sugar
1 cup Water
Ice cubes
Finely chopped Pistachios or Almonds for garnish (Optional)

Method:

Blend together yogurt, rose syrup, sugar and ice cubes. I started with 2 Tbsp of rose syrup and 3 tsp of sugar. I increased it later according to my liking. I suggest starting with less and then increasing according to how sweet you want it to be. Don't forget the rose syrup is sweet too.
Add water if it feels too thick.
Garnish with finely chopped dry fruits.

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10 minute Plantain Chips | Balekayee Podi | Kelyachi Kapa

Crisp on the outside, soft on the inside. Coated with fine semolina and coloured yellow by Turmeric. A dash of heat and seasoning. Sounds fancy doesn't it? 

I'm only describing these awesomely EASY to make 10 minute quick Plantain Chips. Yup! that's all it takes to make them. 10 minutes. And did I mention, they are pan fried? YES! They are NOT deep fried. That just made them healthy, did it not? Healthy chips - that's the way we roll....

And the ingredients are even lesser in number than the time- Just 6. And that includes salt and oil. Now isn't that economical.

This recipe comes from Goa - the tiny state on the west coast of India is extremely popular for its heavenly beaches and with the beach, comes the amazing seafood (or so I've heard). I'm a vegetarian, so I haven't sampled any of this amazing seafood, but I believe my friends when they say it. On certain days, even the most hard core non vegetarian craves Vegetarian food. On those days, comes out the fish fry substitute - Plantain chips. Sometimes it is made with Potato or Brinjals too. For us vegetarians, this is just daily food.

These chips are a very common side dish / accompaniment to a rice and dal meal. It goes amazingly well with the starchy soft white rice and the mild yellow dal. These chips just add a bit of texture to the meal. They are crisp, they are soft, they are yellow and they are just slightly hot.

Some days I don't even make the rice and dal, I just have them as a snack in the evenings. 

I ate it differently this time. I had my last week's Olive Hummus in the fridge and I baked a few whole wheat pita breads, and instead of stuffing my Pita Pockets with falafels, I stuffed it with my Plantain chips. Soooo QUICK  to make. Did I mention they hardly take 10 minutes? So what are you waiting for? Get set go...

10 minute Plantain Chips | Balekayee Podi | Kelyachi Kapa

Quick and easy pan fried semolina coated plantain chips. A famous accompaniment to rice and dal in Goa

Recipe Type:  Snacks
Cuisine:          Indian / Goan
Prep Time:     10 minutes
Cook time:     10 minutes
Yield:              20-25

Ingredients:

1 Raw Banana / Plantains
1 tsp of Turmeric Powder
1 tsp of Red Chilli Powder
1/2 cup of fine Semolina / Chiroti Rava
Oil to fry
Salt to taste

Method:

Peel the raw banana and slice into discs. I usually keep them at least 3-4mm in thickness.
Toss the slices with turmeric powder, red chilli powder and salt.
Heat up a griddle or a flat bottomed frying pan.
Dip the slices one by one in the fine semolina and place on the hot griddle.
Spoon over oil so that each one is coated in oil.
Once the first side browns a little, flip them and cook until done.
Insert a knife to check if done, if the knife goes in smoothly and there is no resistance, the chips are done.
Serve hot.

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Olive Hummus without Tahini

I LOVE.... HUMMUS!! I really really do. Luckily for me, so does my family.

Creamy hummus and some fresh and warm pita bread... yummmm... makes my mouth water.

I can eat hummus with anything - Bread, Roti, Naan etc. Sometimes, I cheat on the pita bread with Crackers. I spread the hummus on crackers and savor them at tea time.

Until recently, hummus was something you could only have in middle eastern restaurants. And even they were so few. But these days you can buy hummus from your super market. May not be at the really local grocery chain but you can definitely get them at the gourmet grocery chains.

And you get them in so many flavours these days - roasted pepper, sun dried tomatoes, peri peri, rosemary etc. I'm still a fan of the original Hummus. Recently, however, I picked up one with tiny bits of Olives in it and I simply loved it.

This Olive Hummus has a predominant taste of olives , however, it does not overpower the original hummus. The hummus turns out smoother and creamier if you peel the chickpeas before blending it. But if you are a Lazy bug like me, skip it and blend.

Usually Hummus is made with a creamy sesame butter called Tahini. Tahini has a low shelf life and is not available very easily. Don't worry! It can be easily replaced with toasted sesame seed powder. That's what I have done. It adds a nice nuttiness to the Hummus.

This time I made my own whole wheat pita bread to enjoy the hummus if. If you thought it is difficult to make, you are totally mistaken. Check out how to make pita bread here. I replaced the all purpose flour with whole wheat flour and it tasted equally amazing.

DO NOT throw out the water you cooked the chickpeas in, store it in the fridge and wait for my next post, I'll show you how you can make a simple garlicky broth with it that we call "Kattina Saaru". It is a famous accompaniment to rice across Karnataka.

Olive Hummus without Tahini

Hummus made with chickpeas and olives and no Tahini

Recipe Type:  Dip
Cuisine:         Mediterranean
Prep Time:    8 hours (Includes soaking time)
Cook time:     5 minutes
Yield:             2 cups

Ingredients:

1 cup dried Chickpeas or 2 cups cooked Chickpeas
3 Tbsp Sesame seeds
1/4 cup Extra Virgin Olive Oil
1-3 pods of Garlic
1-2 Tbsp Lime juice
5-6 Olives
Upto 1/2 cup water
Salt

Method:

Soak the dried chickpeas overnight or for 8 hours in 2 cups of water.
Cook them with salt until they are well done. I pressure cook them, it takes around 10 minutes. Don't worry if you overcook them, that's what we need.
Drain them and allow them to cool. Keep the water aside.
Peel the chickpeas by gently squeezing them for a smoother hummus.
Lightly warm the Sesame seeds in a pan and grind them into a powder.
Blend together the chickpeas, sesame powder, garlic,salt,1 Tbsp of lime juice,2 Tbsp of olive oil and around 2 Tbsp of water.
Blend well until the hummus is smooth. If the mixture is too sticky for your blender, continue to add 1 Tbsp of water at a time to loosen the mixture.
Add the remaining lime juice and Olive oil as per your taste and mix well.
Finely chop the olives and add it to the hummus and mix well.

Notes:

I love garlic. The quantity I added makes it really garlicky. Adjust the garlic according to your love for garlic. The garlic pods in India are really very small, so you may want to start off with 1/2 a pod and then continue to add more. Or you can add garlic powder or paste. Start with 1/2 tsp and increase as per your taste.

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Cold Coffee | Iced Coffee

In the winters, we sat on our bean bags in the balcony, all covered up with blankets and sipped on hot tea while watching the clear skies and the twinkling stars.

Finally, it's time to welcome SUMMER!!

Now, days are getting hotter and so are the evenings... The kind of hot that brings out all the sleeveless tops and the shorts. The kind of hot that makes one wince at the thought of going out in the Sun. The kind of hot that demands you relax at home under the cool breeze blown by the fan and just keep drinking COLD DRINKS all the time. Iced water is good, Iced Coffee or Cold Coffee is even better.

Cold Coffee - A chilled caffeine shot is what I call it. All the energy of coffee with all the coolness of ice.

And when it gets so hot that you cannot be bothered to go down to the Coffee Shop to buy a cold coffee, turn to this Cold Coffee Recipe. All you need is right there in your house. Just 5 ingredients - Milk, Coffee, Sugar, Water and Ice. No ICE CREAM in my recipe. Probably less than half the calories of your Coffee Shop Cold Coffee but just as delicious and a lot cheaper on your pocket. What's even better is you can flavor it just as you like it. Cinnamon, may be? Or do you fancy chocolate? Or is Cardamom your vice? It's all up to YOU!!!

I made it plain and absolutely LOVED it... 

I've used instant coffee, so it is absolutely INSTANT Cold Coffee. 

Cold Coffee | Iced Coffee

Cool beverage made of milk, coffee, sugar, water and ice.

Recipe Type:  Beverage
Cuisine:         Indian
Cook time:    10 minutes
Yield:            4 Tall Glasses

Ingredients:

3 cups of Milk
1 cup of Water
4-5 Tbsp of Sugar
4-5 tsp of Instant Coffee Powder
Ice Cubes

Method:

In a blender, blend together all the ingredients. Start with less sugar and increase if needed. Same goes for the coffee powder.
Serve cold with more ice.

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Tawa Pulao | How to make Tava Pulao Recipe with Step by Step Instructions

Street food ROCKS!!!

Don't you just agree to that? Many markets across the world are centered around the street food. Streets of Bangkok... Streets of Mexico City... Streets of Mumbai...

I think the true essence of a city lies in its Street Food. You get local food, fusion food and some even carry international favorites. But one thing is a constant in every food street, there is so much variety. After all, variety is the spice of life, isn't it?
I've found these are one of the busiest places in a city, especially after sundown. We have our own little food street in Bangalore which is packed even on weeknights.

Every city has its favorite, and so does Mumbai.

Mumbai is famous for its Vada Pav and its Pav Bhaji. Lurking in their shadows is the Tawa Pulao. Tawa Pulao literally is rice and vegetables cooked on a flat griddle along with some spices and oodles of butter.

Everything tastes better with BUTTER!!! Spoon in as much butter as you desire, it only improves the taste.

Tawa Pulao can be easily made VEGAN by skipping on the butter, or adding some yummy Almond Butter.

Tawa Pulao has now started to become a popular dish outside of Mumbai too. I've eaten it in so many places in Bangalore. It seems to be entering restaurants too. But the street version beats the restaurant version any day. On my list of favorite street food, Tawa Pulao ranks 3rd, right behind the Pani Puri and the Pav Bhaji.

I must credit this recipe to my friend at work. She got this for lunch one day and I simply had to have the recipe. I was pleasantly surprised when she told me the recipe. I couldn't believe it was so easy to make. My friend makes it with only green peas and she adds a chilli paste as well. I add any vegetables I find in my fridge. In the past I've added babycorn, sweet corn, zucchini, mushrooms, broccoli etc. I guess you get the picture.

Step-by-Step Instructions:

1) If using uncooked rice, wash the rice and cook it in 2 cups of water until it is done but not mushy. Allow the rice to cool and then gently fork it.
2) Dice the vegetables and keep aside. 
3) Puree the tomato in a blender.

4) Heat the oil in a pan and add the cumin seeds.
5) Once they brown, add the onions and cabbage and fry until the onions are translucent.
6) Add all the remaining vegetables and 1/2 tsp of salt and cook until the vegetables are done but still have a bite to them. You can cover the pan to quicken the cooking.

7) Remove the vegetables into a bowl, and place the pan back on heat. Add the ginger-garlic paste and the tomato puree and cook on low heat for 5-7 mins until the water from the puree evaporates and you get a thick tomato masala.
8) Add the pav bhaji masala and salt and mix well.

9) Add the fried vegetables and mix well.
10) Add the butter and mix well.
11) Add the rice and mix well.
12) Garnish with finely chopped coriander and serve.

Tawa Pulao | How to make Tava Pulao Recipe

Tawa Pulao is rice cooked with tomatoes, vegetables and Pav bhaji masala. 

Recipe Type:  Main
Cuisine:          Indian
Prep Time:     15 minutes
Cook time:     30 minutes
Yield:              Serves 3-4

Ingredients:

1 cup uncooked Rice or 5 cups of cooked Rice
1 cup Tomato Puree or 2 Juicy Tomatoes
1.5 cups of assorted Vegetables (like Cabbage, Cauliflower, Carrots, Green Peas, Green Beans, Capsicum) (Optional)
1 Onion
1 Tbsp Ginger-Garlic Paste
2 Tbsp Pav Bhaji Masala (If you don't have this available, use Garam masala - 1/4 tsp, Coriander powder - 1 tsp, Amchur/ Dry mango powder - 1/4 tsp, Cumin powder - 1/2 tsp, Red chilli powder - 1/2 tsp)
1 Tbsp Butter
2-3 Tbsp Oil
1 tsp Cumin seeds / Jeera
Salt
Water
2 Tbsp chopped Coriander leaves for garnish

Method:

If using uncooked rice, wash the rice and cook it in 2 cups of water until it is done but not mushy. Allow the rice to cool and then gently fork it.
Dice the vegetables and keep aside.
Puree the tomato in a blender.
Heat the oil in a pan and add the cumin seeds.
Once they brown, add the onions and cabbage and fry until the onions are translucent.
Add all the remaining vegetables and 1/2 tsp of salt and cook until the vegetables are done but still have a bite to them. You can cover the pan to quicken the cooking.
Remove the vegetables into a bowl, and place the pan back on heat. Add the ginger-garlic paste and the tomato puree and cook on low heat for 5-7 mins until the water from the puree evaporates and you get a thick tomato masala.
Add the pav bhaji masala and salt and mix well.
Add the fried vegetables and mix well.
Add the butter and mix well.
Add the rice and mix well.
Garnish with finely chopped coriander and serve.

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Tinda Masala

I missed blogging last week. I am ready with my excuse - I was in Hyderabad on office work. I was put up in a hotel for an entire week and had to eat all my meals there. Hyderabad is definitely the chilli and I also think spice capital of India. I had my eyes watering and complaining that the food is too hot, while the Hyderabadis were surprised at my low spice tolerance. And I thought I ate spicy food!!!

By the time I returned home, all I wanted were the boring simple home food. Some cabbage or beans, may be? I was like that for a week. Finally as the weekend neared, I dared to go near some of the SPICES when I found these lovely TINDA in the market. 

Tinda is known as apple gourd. It is native to the Indian sub continent. It resembles a guava or a green apple but is neither sweet nor does it have the texture of either of the 2 fruits. The closest in taste and texture is the bottlegourd or the lauki. It is basically a vegetable with a very mild taste and it tends to take on the flavour of what it is cooked with. I've added spices to the Tinda Masala , but in very little quantity. 

Tinda Masala is a very simple recipe and can be even prepared by a novice in the kitchen. It is VEGAN and GLUTEN-FREE...

Step-by-Step Instructions:

1) Chop the Tinda into chunks and chop the tomatoes roughtly.
2) Heat oil in a kadhai / pan and add the cumin seeds.

3) Once the cumin seeds brown, add finely chopped tomato and fry for 1-2 minutes until the tomatoes soften.
4) Now add the Tinda and cover and cook on low heat. Add a little water if you feel the tinda will stick to the bottom of the pan.
5) When the tinda is almost done, add all the spices and salt. Cover and cook until the tinda is cooked through.

6) Garnish with freshly chopped coriander leaves and serve with rotis.

Tinda Masala

Tinda Masala is a dry curry made using tinda or apple gourd, tomatoes and spices. Vegan and Gluten Free.

Recipe Type:  Side
Cuisine:          Indian
Prep Time:     15 minutes
Cook time:     30 minutes
Yield:              Serves 2

Ingredients:

250 gms of Tinda
1 large Tomato
3-4 tsp of Oil
1 tsp of Cumin seeds / Jeera
1/2 tsp of Turmeric Powder
1/2 tsp of Red chilli Powder
1 tsp of Coriander Powder
1/4 tsp of Garam Masala or Kitchen King Masala
A handful of fresh Coriander leaves
Salt to taste

Method:

You can peel them or leave it as is. Remove the seedy pulp if the seeds are too large, else, you can let it be. Then, dice the Tinda into big chunks.
Heat oil in a kadhai / pan and add the cumin seeds.
Once the cumin seeds brown, add finely chopped tomato and fry for 1-2 minutes until the tomatoes soften.
Now add the Tinda and cover and cook on low heat. Add a little water if you feel the tinda will stick to the bottom of the pan.
When the tinda is almost done, add all the spices and salt. Cover and cook until the tinda is cooked through.
Garnish with freshly chopped coriander leaves and serve with rotis.

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Vangi Bhaat | Eggplant Rice Pilaf with Raita with Step by Step Instructions

Vangi Bhaat or Eggplant Rice Pilaf is perfect for those weeknights when you are tilting towards ordering that pizza or planning to drive to the closest restaurant for that greasy take out but your head is making you feel guilty over that restaurant food.

Isn't it true that we all get burned out sometime? All that going to work, doing the laundry, dusting the house, exercising and cooking.... seriously tires me out. Sometimes a little retail therapy aka shopping is what helps ease all that stress. Thank heavens for those little pleasures of life !!

Vangi Bhaat is always my GO TO dish when I'm not in the mood for too much of work and I want something home cooked, quick to make and as comforting as rice. It sometimes takes less time to come home and make Vangi Bhaat than wait for my take out at restaurants. And I know what goes in it and I can tweak it to my liking. And to add to it, it is a ONE POT recipe. Just one pot to wash, HURRAY!!!

There are absolutely no more excuses to not make it anymore - Quick, Tasty, Healthy and less pots to wash. What more can one ask for, right?

Vangi Bhaat is rice cooked with brinjal or eggplant along with some basic spices. Toss in everything in a pot and cook until the rice is done. I use a pressure cooker and I recommend it as it cuts the cooking time by half. 

I usually pair it with some cooling mix vegetable raita. The raita can be made while the Vangi Bhaat is cooking away.

Step-by-Step Recipe:



1) Wash the rice in sufficient water. Drain and set aside.
2) Roughly chop the onion, tomato and the brinjal.
3) Heat oil in a pressure cooker or a deep pan.
4) Add the cumin seeds.
5) Once they brown slightly, add the onions and fry until translucent.
6) Now add the tomatoes and brinjal and fry for 1 minute.

7) Add water, all the spices and salt. If you are not using a pressure cooker, the quantity of water may vary. Adjust accordingly.
8) Add the rice and cover and cook until the rice is done. In a pressure cooker, that will take you around 3-4 whistles or approximately 10-12 minutes.
9) Garnish with finely chopped coriander leaves and serve with Raita

10) To make the raita, just mix all the ingredients well.

Vangi Bhaat | Eggplant Rice Pilaf with Raita

Vangi bhaat is rice cooked with brinjal or eggplant and a few spices. It is vegan and gluten free.

Recipe Type:  Main
Cuisine:          Indian
Prep Time:     10 minutes
Cook time:     30 minutes
Yield:              Serves 4-5

Ingredients:

Vangi Bhaat:

200 gms of Brinjal or Eggplant
1.5 cups of Rice
1 Tomato
1 Onion
1/2 tsp of Turmeric Powder
1 tsp of Red Chilli Powder
1/2 tsp Garam Masala
1 tsp of Cumin Seeds / Jeera
1 Maggi Magic Cube (Optional)
4-5 tsp of Oil
3 cups of Water
Salt
A handful of fresh Coriander leaves

Raita:

1 cup of finely chopped mixed Vegetables (Tomato, Carrot, Cucumber, Onion)
1 Tbsp of finely chopped Coriander leaves
1.5 cups of Yogurt or Curd
Salt to taste

Method:

Wash the rice in sufficient water. Drain and set aside.
Roughly chop the onion, tomato and the brinjal.
Heat oil in a pressure cooker or a deep pan.
Add the cumin seeds.
Once they brown slightly, add the onions and fry until translucent.
Now add the tomatoes and brinjal and fry for 1 minute.
Add water, all the spices and salt. If you are not using a pressure cooker, the quantity of water may vary. Adjust accordingly.
Add the rice and cover and cook until the rice is done. In a pressure cooker, that will take you around 3-4 whistles or approximately 10-12 minutes.
Garnish with finely chopped coriander leaves and serve with Raita
To make the raita, just mix all the ingredients well.

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Matar Dhokla

Dhokla is a steamed savory cake that is a favorite of western India. They are usually made of semolina and chickpea flour. They are light and fluffy and taste delicious with a tangy green chutney.

I never knew there was so much variety in something this simple.

I was browsing through cookery books in the library when I glanced upon Tarla Dalal’s Non-Fried Snacks. I’m a big fan of non-fried snacks. The book has some good recipes, majorly it has different types of dhoklas and muthias. And this Matar Dhokla or Green Peas Dhokla was a featured recipe.

It is still just as simple to make as the regular dhokla, but now has the added goodness of green peas. You can use either fresh or frozen peas, according to what you have available. 

The addition of peas gives it that lovely vibrant green colour and the slight sweetness of peas. 

Some people like to soak their dhoklas in a diluted syrup of sugar and lime juice, while some enjoy it with creamy yogurt. It tastes awesome with both.

Step-by-step Instructions:

1) Puree the green peas with a little water.

2) Mix together the chickpea flour, semolina, pea puree, salt, ginger- chilli paste, yogurt and salt into a smooth batter.

3) Now add the fruit salt or eno to  the batter. Pour the remaining water over it and mix well. It should start getting frothy.

4) Grease a shallow vessel that fits inside the steamer and add the batter to it.

5) Place the vessel in the steamer and steam on medium flame for 12-15 mins. Insert a knife in the middle and if it comes out clean, it is done.

6) Turn off the stove and allow it to rest for around 2-4 mins.

7) Then remove slowly and cut into desired shape.

8) Heat the oil in a pan and add the mustard seeds.

9) Once they splutter, add the curry leaves and chilli and fry for 20-30 seconds.

10) Pour over this tempering on the dhoklas. 

11) Garnish with the fresh coconut and the coriander leaves. I also sprinkled a few pomegranate seeds to add some freshness.

Matar Dhokla

Steamed savory cake made with green peas and chickpea flour.

Recipe Type:  Snacks

Cuisine:          Indian / Gujarati

Prep Time:     15 minutes

Cook time:     30 minutes

Yield:              Serves 3-4

Ingredients:

Dhokla

1 cup Fresh or Frozen Green Peas

1.5 cups of Chickpea Flour / Besan

4 Tbsp Fine Semoline / Chiroti Rava

1 tsp of Ginger-Green Chilli Paste

2 Tbsp of Yogurt / Dahi

1/2 cup of Water

1.5 tsp Fruit Salt (Eno)

2 tsp of Oil for greasing

Salt to taste

Tempering

4 tsp of Oil

½ tsp of Mustard Seeds

10-15 Curry Leaves

1-2 Slit Green / Red Chillies

Garnish

2-3 Tbsp of grated Fresh Coconut
2 Tbsp finely chopped Coriander Leaves

Method:

Puree the green peas with a little water.
Mix together the chickpea flour, semolina, pea puree, salt, ginger- chilli paste, yogurt and salt into a smooth batter.
Prepare the steamer. (see note)
Now add the fruit salt or eno to  the batter. Pour the remaining water over it and mix well. It should start getting frothy.
Grease a shallow vessel that fits inside the steamer and add the batter to it.
Place the vessel in the steamer and steam on medium flame for 12-15 mins. Insert a knife in the middle and if it comes out clean, it is done.
Turn off the stove and allow it to rest for around 2-4 mins.
Then remove slowly and cut into desired shape.
Heat the oil in a pan and add the mustard seeds.
Once they splutter, add the curry leaves and chilli and fry for 20-30 seconds.
Pour over this tempering on the dhoklas. 
Garnish with the fresh coconut and the coriander leaves.

Notes:

STEAMER - I used an idli steamer. You can use a pressure cooker without the whistle or any deep saucepan with a lid. 

1) To prepare it, add around 2-3 cups of water to the steamer and cover and cook on high flame until the water boils. 

2) Next place a small flat bottomed vessel or bowl upside down in the steamer. The top of this bowl should be above the level of water.

3) Place the plate / vessel with the dhokla over this upturned bowl. The purpose of the bowl is that the dhokla plate / vessel does not touch the boiling water directly and is slightly higher than the water level.

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