Pan roasted Asparagus in Za'atar with Orange Zest

Spring season implies the entry of few of my favorite vegetables and greens - Asparagus, Artichokes, Arugula and many versions of Chard greens. Asparagus - grilled, roasted or steamed is a favorite in my home. I've tried to doctor the vegetable with Indian spices, but they seemed too overpowering. 

A recent hot favorite in my home are two Middle Eastern spice powders - Za'atar and Sumac. I've been using Sumac in Indian food as well since it renders a nice tangy finish, much like lemons to a dish. Sumac is a much darker, brown colored spice blend with a deep, lemon like tangy flavor. Za'atar as a spice blend is like a silent soldier whose presence is felt yet is very understated and subtle. Za'atar spice blend comes in various combination of spices blended to a dry powder depending on various geographies of Middle East. For instance, a Lebanese version of Za'atar is very different from the ones used in Jordan. The one I use is a blend of Thyme, Oregano, Sumac, Sesame seeds and Marjoram. The usage of Za'atar is diverse and plenty - garnish a bowl of Hummus, season the Falafel sandwich, add as a topping on a Pizza or Bread or use it for a salad.

Za'atar spice blend - Sumac, Sesame seeds, Thyme, Oregano and Marjoram

The interesting things about Asparagus is, it retains the moisture and remains juicy even after cooking owing to high water content. We prefer the spears when they are a bit overcooked, but you could stop after 15 minutes and serve. 

Pan roasted Asaparagus in Za'atar and Orange Zest

Prep Time: 5 + 10 minutes

Cook Time: 15-25 minutes

Ingredients:

Asaparagus (stem removed) - 5-10 spears

For the seasoning -

Za'atar spice blend - 1/2 tsp

Black Pepper Powder (crushed) - 1/3 tsp

Turmeric powder - just a pinch

Sea Salt

Extra Virgin Olive Oil 

For garnish -

Orange zest - 1/2 tsp

Method:

Cleaning Asparagus - The Asparagus spears you get at local markets here are cleaned, trimmed and banded together. Wash the spears under cool water, pat dry. Hold the bottom half and snap off from the top end. The trick here is it will snap at the point where the woody part separates from the tender part. Reserve the bottom pieces for soups, stocks. 

Make a marinade of the seasoning ingredients and add the spears. Give a good toss and leave aside for 10 minutes. Heat a cast iron pan to smoking high heat. No need to add oil. Add the spears side by side. Do not use a spatula. Cook on a high flame for 2-4 minutes and cook on low flame for 15-20 minutes. Frequently, give a good toss by gently shaking the pan. Once they are lightly charred, turn off flame and serve hot with a dash of orange zest.

Sabudana Khichdi

Khichdi is known as elixir of the gods in ancient hindu scriptures. Eaten piping hot, bit mushy with very simple flavors if you consider the everyday khichdi made in Indian homes comprising of lentils and rice. This is one dish where excess of any sort is omitted. No wonder for any great tasting khichdi everything needs to be in moderation. There are days when I like bold, pop flavors and there are days when I yearn for a warm bowl of khichdi. With festivals demanding long hours of fasting, its an Indian tradition to cook Khichdi and observe a Sattvik diet with no garlic and onion. A good warm bowl of Khichdi is also filling. Few regular khichdi recipes made at my home are Sabudana Khichdi, Rice and Mung Dal Khichdi which is my personal favorite served with a dollop of ghee dunked atop while its hot.

The Sabudana Khichdi made at my home is inspired by the easy and simple khichdi recipe followed in Marathi homes. I add Daanyachey Koot and few whole Peanuts for garnish, may be a little more than required because I like the crunch. It took me a while to master this dish because there are many failure modes (for lack of any word) possible in the process. Couple of things gone wrong and the whole dish can be messy. 

Sabudana Khichdi

Tapioca Pearls Khichdi with Peanuts and Peanut powder

Prep Time: 5-6 hours 

Cook Time: 30 minutes

Yield: 2 servings

Ingredients:

Tapioca Pearls (Sabudana) - 1/2 cup
Potatoes (thinly sliced, MW par cooked) - 1/2 cup

Peanut powder (Daanyachey Koot) - 3/4 cup

Toasted Peanuts (whole or split) - 1/3 cup
Ghee

For Seasoning -

Green Chillies (slit lengthwise) - 2 

Cumin seeds - 1/2 tsp

Curry leaves - 1 sprig

Salt

Sugar

Method:
1. Soaking - Rinse the pearls in multiple changes of water. Soak in enough water to submerge the pearls for about 6-8 hours. The water will also get absorbed in the process. If the pearls look tad bit dry, sprinkle some water, fluff gently with a fork and cover again.After the time has elapsed, they will proliferate in size and you can easily squish them under the thumb and index finger. If its squishes well, its ready. The water will also get absorbed in the process. If the pearls look tad bit dry, sprinkle some water, fluff gently with a fork and cover again. If its squishes well, its ready. The pearls almost double up in volume once soaked and ready. Drain the water completely, ensure that Sabudana has no water content before you proceed. Typically, there is no need to drain the water as it gets absorbed.
2. Toast the Peanuts (about a cup) in a small frying pan. Save about 1/3 of the cup as reserve once toasted. Allow the rest to cool. Make Daanyachey Koot. MW peeled Potato with little water and cook for 2-4 minutes till its partially cooked.
3. In a non-stick pan, heat ghee. Once the ghee melts and the pan is hot enough, season with cumin seeds. Once the seeds splutter, add curry leaves and slit green chillies. Add the MW cooked potatoes and sear the potatoes for couple of minutes.
4. The Potatoes will get a light sear by now, add the soaked Tapioca Pearls. Give a good toss, follow with crushed peanut powder. Add salt and sugar. Balance the taste so that its neither salty nor sweet. Give a taste test. Cover with a lid. Lower the flame and let it cook for about 8-10 minutes.
5. Once cooked, the pearls will turn translucent to almost opaque shade of color. Give a gentle toss. Check if done, turn off flame and enjoy while its hot. Garnish with reserve toasted peanuts.

Note - Cook in a non-stick pan. The pearls could at times stick to the pan. Avoid fiddling with it too much while its getting cooked, else it could turn mushy.

Sabudana Vada - A Popular Maharashtrian Snack

Mumbai - a name which spells nostalgia, home, Bollywood, glitz, glamour and cozy dreams to many. For various reasons, Mumbai is second home for me. I've spend countless holidays on this island exploring every alley and neighborhood. The Bombay I knew is far different from the Mumbai of today. People can call it by any name for me it will always be - Bombay. Its not a surprise that most of the foods cooked in my home represent Goa, Maharashtra apart from GSB Konkani food.

I love Maharashtrian cuisine because most of the foods are highly portable and stay well for a longer period when coconut is not added. The humble Vada Pav is the favorite on-the-go meal for majority of the working population, Pav Bhaji is my go-to recipe when the fridge is over stuffed with vegetables of all sorts, spicy and fiery broth of Usal is a regular at my home.

I am very fond of Sabudana Vada, a yummy patty made of Tapioca Pearls also known as Sabudana. These white pearls are balls made out of cooked starch sourced from Cassava root and is gluten free. Sabudana Khichdi is also popular during Navratri and on days when long hours of fasting is observed. The biggest advantage of eating Sabudana is one feels full for a long time, hence more preferred as stomach filling foods. Whenever I visit Mumbai, I make it a point to visit the local restaurants selling these fried goodies. The first time I had them as a teenager I recall the waiter telling me that more often than not, only two patties are served along with Dahi (Yogurt). They go a long way in beating unexpected hunger pangs. 

If I were in India, I would probably never cook these patties. Why bother when the experts can make the best ones for you? Anyhow, I decided to take the plunge and made these on a chilly, snowy winter evening. Making these patties demands lot of patience and time, a rare treat but very tasty. Do not bother to make them in a hurry. The pearls ought to be soaked in water for atleast 6-8 hours and then mixed well with mashed potatoes and spices to make a firm patty. The fresher the quality of Sabudana, the better the Vada. There are two varieties of Pearls available in the market - the tiny ones and the large ones. I use the large ones and soak them for good 5-6 hours. If the patty is not forming well, there is a high chance that the patties will break open in oil ruining your hard work. Daanyachey Koot, a coarse nutty powder made of peanuts without skin also determines the binding and adds the extra crunch. I shallow fried them with more oil almost coating 1/2 of the vada at all times. 

On a different note, Konkani Foodie turned 6 last week. It feels good to have come this far. The blog combines two of my favorite activities - Writing and Food. When I look back, it feels good to have so many memories all born out of food, people I love and the strange situations under which a certain recipe was discovered. Sometimes its a long forgotten aroma, a taste I've longed for or simply put a desire to reach out to familiar tastes and aromas long lost in the alleys of a memorable childhood. 

Many of my family members are aware of my blog. The blog is accessed by my family - immediate, blood, extended. Friends, ex-friends, co-workers, acquaintances all read every line I write, every recipe I document. It feels great to have so much love coming for my Foodie blog. I've also made friends who are food lovers like me and make the learning process very easy. Many people know me more through my blog. At the same time, I write with my first name which comes with fair share of judgements, opinions and assumptions. Looking at the larger picture, I am glad to have traversed a journey for such a long period. The biggest high is when I receive emails from all over the world from people informing me that they found the content useful. Ah, the joys of writing world!A big thank you for all the love shown.

A small note from me - If you have a passion, make sure you nurture it and protect it. Stay positive and persevere. There is an ocean of like-minded people who will really know where you are coming from.

Sabudana Vada

Tapioca Pearls and mashed Potatoes patty 

Prep Time: 6-8 hours (including the soak time)

Cook Time: 30 minutes
Yield: 8 Large 1/2" Vadas

Ingredients:

Sabudana (Tapioca Pearls, rinsed and soaked) - 1 cup

Potatoes (boiled, mashed) - 2 cups

Peanut powder (toasted, skin removed) - 3/4 cup

Green Chillies (paste) - 1 tsp

Coriander leaves (fine chiffonade) - 3 tbsp

Cumin seeds - 1 tsp

Lime juice - 2 tsp

Sugar - 1 tsp

Salt - to taste

Method:

1. Soaking - Rinse the pearls in multiple changes of water. Soak in enough water to submerge the pearls. After the time has elapsed, they will proliferate in size and you can easily squish them under the thumb and index finger. If its squishes well, its ready. Drain the water completely, ensure that Sabudana has no water content before you proceed.

2. Scrub the potatoes well. Boil in a pressure cooker. Remove soon to prevent water retention. Peel, mash to form a mushy paste. Avoid any lumps as this will cause the Vadas to break.

3. In a small frying pan, toast Peanuts lightly. Allow to cool. Gently roll them between the palm to remove the skin. Ensure all the skin is removed otherwise the bitter flavor will render itself into the Vada. In a coffee grinder, coarsely grind the peanuts to a powder. The powder should be grainy and should retain bits and pieces of peanut. This is called Daanyachey Koot.

4. In a mixing bowl, mix the soaked and drained Sabudana, mashed Potatoes. Add the green chillies paste, cumin seeds and lime juice. Add the salt and sugar. Toward the end, add chopped coriander leaves. Give a taste test - the Vadas are not salty but not sweet either. Balance the taste. Mix well to form a flat thick patty. The patty should remain firm and not break open, otherwise there is a high chance that the patties will break open in oil.

5. In a Kadhai, heat oil. Pinch a small portion of dough and drop in hot oil. In the ball rises, the oil is ready for frying. Deep fry or shallow fry depending on the size of the patty. Toggle between low-to-medium consistently while frying. Do not fry on high flame as the inner mass will remain uncooked. This process takes 5-8 minutes for each batch of 3-4 Vadas. Once crispy and golden red, transfer to a paper towel. Enjoy hot Vadas with Tomato Ketchup.

Note - The Vadas are very filling. I make a batch of large, thick vadas just the way they serve in Mumbai. The Sabudana and Potatoes should be considerably dry before mixing stage. Enjoy them while they are hot, they turn soggy fast. If making for the first time, make a small batch to start.

Baked Frittata - An Italian Omelette

In my home, breakfast dishes are often enjoyed as part of quiet, sombre twilight meals instead of rushed and busy mornings. Over the weekend, we stocked up lot of fresh produce, milk and eggs as a precautionary measure to tackle any  unforseen situation of food shortage. The panic caused by the travel advisory issued to public, resulted in my local grocery running out of bread, 2% milk and white meats of all kinds. Last time I witnessed this scene of panic induced shopping during Hurricane Irene in 2011. Both of us were excited about Nemo (in a fun and anticipatory way) because it had been a while since we had witnessed a humongous pile of fresh powder. While I prepped the grocery, lugged home extra supplies of emergency items, the husband took charge of the dinner and the eggy aroma of warm and spicy, oven cooked Frittata welcomed me home. When it comes to our cooking style, I prefer to go with measurements for any recipe; his interpretation of a recipe is oh-its-easy-put-this-and-that-together-and-bake kind of a thing. Either ways, I was glad to be entertained (than to be entertaining) and was very happy with the way the Frittata turned out. The husband finds its easier to use the oven and prefers baking his lunch or dinner with quick roasted and seasoned meats and vegetables while I reach out to the warm stove for my long-winding traditional Konkani and Indian recipes.

Frittata is an Italian Omelette cooked with eggs, vegetables, meat and cheese. The ingredients are bunged in a cast iron pan and slow cooked on gas stove if one follows the traditional route. For this Frittata, we used spicy Chicken sausages which packs a punch and satisfies the need for spicy and hot flavor in our food without strong, overpowering heat. We used Habanero and Green Chilli flavored sausage, which is the spiciest among all available at our local store. This is the kind of dish where you can put everything together and continue with rest of your chores and then come back to say "hello" to your dinner all done and ready for a chow. How easy can it get? The dish used to cook the Frittata was my non-stick round 8" cake pan. Once cooked, make wedges and serve with buttered and toasted bread.

~ Baked Frittata ~
An Italian Omelette
Prep Time: 15 minutes
Cook Time: 30 minutes

Ingredients:
Eggs - 4
Spicy Chicken Sausage - Habanero and Green Chilli (sliced into roundels) - 2
Onions (finely chopped) - 3/4 cup
Mushrooms (sliced into thick chunks) - 3/4 cup
Green Chillies (seeds removed, finely chopped) - 1
Coarse Black Pepper powder - 1/2 tsp
Cheese (grated) [optional] - 4 tbsp
Paprika - 1/2 tsp
Olive Oil
Salt

For Garnish -
Cilantro or Flat leaf Parsley - 1 tbsp

Method:

Preheat Oven at 385 F for 10 minutes. In a skillet, saute finely chopped onions in olive oil till they are soft and translucent. Lightly season with salt and pepper. Transfer to a plate and set aside. Increase the flame and saute the thick chunks of mushrooms in the same skillet. Season with salt and pepper and once the mushrooms change color and become firmer in texture, transfer to a plate. Add oil if required. Sear the sausage pieces till they have light brown spots on them. No need to season the sausage as its pre-seasoned. In a mixing bowl, lightly beat 4 eggs and season with salt, pepper powder and paprika. Add the sauted onions, mushroom chunks and seared sausage roundels. Give a good gentle stir.  Spray cooking spray on the baking dish. Transfer to the 8" round cake tin or an equivalent baking dish or casserole. 

The oven will be ready to bake now.
Bake uncovered at 385 F for 15-20 minutes. Once done, let cool for couple of minutes. Turn off the oven. Garnish with flat leaf Parsley or Cilantro. Slice into wedges and serve with toasted bread and hot sauce or ketchup.

Spicy Idli Fingers

Its sort of a ritualistic and soppy end to every episode when Anthony Bourdain, one of my favorite food and travel writer asks many of the connoisseurs and gourmands on his show, No Reservations - What is the last meal you would have if it were your last day on the earth? I laugh when I think of my impromptu response. I'll probably respond with, "Will my meal be breakfast, lunch or dinner?"

Idli-Sambhar is my favorite breakfast item of all times. A heavenly marriage of lentil cakes and lentil soup and you wonder if there is anything more delicious than this motley dish which has fed many South Indian kids since times immemorial. Growing up, Idli-Sambhar and Dosa-Chutney were a staple at my home. A hot and spicy concoction of fiery lentil broth cooked with seasonal vegetables, happily dunked over freshly steamed Idlis. 

I like to use leftover Idlis from previous day for Idli Roast and Spicy Idli Fingers. A co-worker and a friend often makes these as part of Tea time snacks for her brood. She adds all the spice powders and deep fries the fingers. I roasted the Idli fingers in my old and beaten cast iron pan which gives them a good crispy finish.

~ Spicy Idli Fingers ~
Prep Time: 10 minutes

Cook Time: 8-10 minutes

Ingredients:
Idli (sliced into fingers) - 4 Idlis ~ 12 Fingers

Spicy Oil -
Red Chilli powder - 1/3 tsp
Turmeric powder - 1/3 tsp
Crushed Black Pepper - 1/3 tsp
Salt
Canola Oil
*** Mix everything together ***

Method:
Thaw the Idlis and bring them to room temperature. Slice each Idli vertically to form three fingers which are 1/2" thick. Pour the spicy oil over the fingers and give a gentle toss. Let the spicy oil coat all the fingers. Heat the cast iron pan and spread the fingers side by side. Roast well and flip over after 3-5 minutes. Once roasted on both sides, turn off flame and serve hot with Filter Coffee.

Cucumber Idli - Kadamb (Taushe Idli)

Do not know if I have ever confessed but I love one salad vegetable a lot - Cucumbers. This all began when Ma would insist that we eat one salad item as kids (which we hated at that time). I began with Cucumbers and Baby Onions. Few times, I would use Small Baby Onions and slather them in lime juice and salt (the ones we get in South Canara). They are available in the local markets as Bundled Onions (Ghonche Piyav) and are usually sold as a cluster of 20-30 onions. We always had 2-3 of the bundles as reserve stock in my Ammama's (Grandma) pantry comprising of vegetables, lentils, pulses, spices and flours. All the grand kids would compete on who would jump higher to grab the onions from the bundle. She would tie them with Plantain threads (Vayu) and suspend them to an iron rod which was hung between the wooden beams. We had traditional wood ceiling in our grandparents home. She would stock up Chinese Cucumber (Magge) and Ash Gourd (Kuvale) in this fashion.

My Ma made Cucumber Cake in the traditional Aluminum oven with sand at the bottom during our summer vacations. The cake was baked on the gas stove on very low flame cooked for a long period of time. The cake was so big that we would never be able to finish all of it. Some of the portions went to our extended family and friends. She also occasionally makes Cucumber Dosa (Taushe Bhakri) which turns out very tasty. A special variety of Cucumber which are pale light green skinned are best for this variety of Dosa. This is usually available during monsoon season in India. Another item Ma frequently makes is Cucumber Idli. Its also known as Taushe Kadamb. I wanted to steam these Idlis at home on many occasions but the lack of essential ingredient - Turmeric leaves (Haldi Paan) held me back. This time, I had a good stock of them and used the fresh leaves for the Idli. My Ma uses dried Curry leaves stem (Shigir in Konkani) to stitch the Idli containers made from Jackfruit leaves also known as Khotto. I used our good old toothpick to stitch the leaves together. The aroma wafting in the kitchen when the Idlis are steaming is simply awesome. It takes me right back to my parents home. 

The Idli is supposed to be eaten with fresh home made butter (Loni) and is best enjoyed when eaten straight out of the steamer when its piping hot. The essence of Turmeric leaves seeps in the Idli thereby taking it a few notches higher in terms of flavor and uniqueness of this Idli. I have also tried to steam the Idlis in pressure cooker (without the whistle) and they turned out fine. Take your pick for choice of steamer. Either ways, the result should be the same. The preparation is a bit labor intensive but the taste compensates for all the hard work.

~ Taushe Idli - Kadamb ~

Prep Time: 30 minutes

Cook Time: 20 minutes

Yield: 4-6 Idlis

Ingredients:

Cucumber (Grated, seeds removed) - 1 and 1/4 cup

Idli Rava - 1 and 1/4 cup

Grated Coconut (fresh or frozen) - 1/4 cup

Salt

For Steaming -

Turmeric leaves - 4

Toothpick 

For Garnish -

Home made Butter cubes

Contraption -
Idli moulds - 6

Method:

Lightly rinse the Turmeric leaves. Cut a tiny portion from the tip and the bottom of the leaf. Dab the leaves with a kitchen towel to absorb any excess moisture. Allow to dry on a mat.
Peel the cucumbers and remove the seeds. Grate it using the biggest holes on the box grater (I use a box grater which has many options for grating). Collect the cucumber water as well and do not discard it.

Once done, measure the amount of grated coconut. Add equal amount of Idli Rava. Add salt and keep it aside. The water from cucumber is absorbed by Idli Rava. Keep aside for 30 minutes. Heat water in an Idli steamer. Lightly grease the Idli moulds with Oil. Once the water in the Idli steamer is hot enough, mix the grated coconut to the previously mixed batter.
Place the leaves inside the Idli mould and pour the batter inside the mould lined with turmeric leaves. Bring the edges together and stitch it with a toothpick. Steam with the lid on for 15-20 minutes.
Check if done using a knife. Leave aside for couple of minutes and unmould by running the knife across the circumference of the mould. Serve hot with a cube of butter.

Step-by-Step Illustration -
1. Rinse the Turmeric leaves, dab the extra moisture with a towel and dry them out in a cool place.

2. Grease the Idli mould with oil, add the turmeric leaves one at time in each mould as shown.

3. Add the batter over the lined turmeric leaves and stitch the two ends of the leaf with a toothpick.
Steam for 15-20 minutes in an Idli steamer.

Guacamole - A Mexican Avocado Dip

Guacamole with crunchy Pita chips

Guacamole is a dip sauce made out of Avocado, a fruit native to central Mexico. It is one of my favorite go-to Mexican recipes. Mole is sauce in Mexican and hence Guacamole. Avocados get a bad reputation owing to the high-calorie content of the fruit pulp. The origin of Guacamole can be traced back to the times when Aztecs lived in Mexico, making it a food of choice owing to the 'good fats' found in bulk in this fruit. The healthy unsaturated fat in Avocado is a great energy booster and is a healthy substitute for spreads on toasted bread, warm tortillas, rotis and dips instead of  good old butter. Traditionally, the entire dip is mushed and mixed in a Molcajete, a traditional Mexican tool carved out of a single basalt lava rock. Avocados grow in plenty in California and are part of many dishes hailing from that region.

Halved Avocados with the pit

After coming to US, I found there are dozen different varieties of Avocados. The one I've used here is called Hass Avocados and grows in abundance in California. The pulp of this Avocado optimally suits the mole requirement. Its got a blackish green skin and has a firm to soft texture depending on the ripeness. It is the tiny baby among the different varieties of Avocado family. The Guacamole serves apt for dips aimed for quick entertaining. The flip side of using them is they oxidize very fast and have to be quickly mixed in before serving. A splash of lime juice prevents them from quick oxidation. I like to enjoy them with crunchy Pita Chips or multi-colored Corn Chips.

~ Guacamole ~
Prep Time: 10 minutes
Processing Time: 5 minutes

Ingredients:
Avocado pulp (scored and pulp scooped) - 1 and 1/2 cup
Red Onion (finely chopped) - 1/4 cup
Red Tomatoes (cored and finely chopped) - 1/4 cup
Green Chillies (thinly sliced) - 1
Coriander leaves - 2 tbsp
Lime juice - 4 tbsp
Toasted Cumin powder - 1/3 tsp
Salt

Method:

In a pestle and mortar, crush the red onion, tomatoes, green chillies lightly along with salt and 1 tbsp of lime juice. Set aside. 

Just before serving, halve the Avocado. Score it with knife to form horizontal and then vertical incisions to form a criss-cross web. Take a large tablespoon and scoop out the pulp of the fruit. Add to the previously mixed ingredients. Add a dash of toasted cumin powder and the reserved lime juice and give a good mix with the back of a pestle. This will even out the chunks to form a gloppy paste. Leave a few chunks in the mix to add texture. Adjust salt and spice as per taste. Serve with crunchy Pita Chips.

Note: Add lime juice to the Avocados once you add them to the mixing bowl to prevent the pieces from getting oxidised.

Jackfruit Chips (Ghare Karo)

Jackfruit Chips are one of my childhood favorite snack items. These chips are made from a special variety of unripe Jackfruit kernels which yield good, tasty chips. The kernel of Jackfruit from which the chips are made are known as Gharo (in Konkani), Karo implies chips hence Ghare Karo. 

Growing up, my grandparents' sprawling backyard had few of my favorite trees easily touching 50 metres in height. We had a massive Jackfruit Tree which was used for Ghare Karo, a large Mango tree which bore tangy-sweet Kairi, a sweet smelling Champa tree (Champe) which blossomed with divine smelling Champa flowers of light orange shade, followed by a medium high Guava tree which yielded  pink, ripe Guava (Peru or Pear) during summer season. Needless to say, our favorite summer activity was to raid the trees. My Grandfather (Ajja) was the only one who supervised the tree and chose the Jackfruits to be used for these chips. He loved the tree and guarded it like a pot of gold. The tree was in demand just for the chips and a source of joy for all of us. With the onset of summer, all cousins and relatives would call us to book for a Jackfruit from the tree. Later my Grandparents moved from that home and the tree was chopped off, only to retain the trunk. Everytime I visit India, I make a point to visit the old home. Large buildings have mushroomed, but the tree stands tall with the trunk sans the foliage, a silent testimonial to an era gone by.

The chips were made by all the family members as a joint activity. Three, strong red and crimson Laterite bricks held a wide mouthed Iron Kadhai which was used once a year, specially lugged and hauled from the family attic, cleaned and sun-dried. The entire cooking was done in the backyard. The flames went high and the heat left us teary eyed all the time. All the kids had paper cones ready to enjoy the fresh batch of these fried chips. We squealed with joy when the salt water was added to the oil, the sound only indicating that we would be enjoying the chips soon.

The biggest chore in making these chips is separating the kernel from the bark of Jackfruit which is a super labor intensive activity. The entire family participated in the activity by oiling their hands and pulling out the kernels, de-seeding them and then slicing them for the chips. Once done, the chips have to be stored in an airtight container. The chips remain fresh and crisp for 2 weeks if stored well.

~ Ghare Karo ~

Prep Time: 60 minutes

Cook Time: 10-15 minutes for each batch

Ingredients:

Jackfruit Kernel (Gharo) (sliced into thin strips) - 4 cups

Oil

Salt Water Concentrate -

Water - 1 cup

Salt - as per taste

Turmeric powder - 1/3 tsp

*** Mix everything to form a solution ***

Method:

1. Slice the kernels into thin strips and keep aside. If they are wet, air-dry them by spreading them on a paper towel.

2. Mix all the ingredients of salt water concentrate to form a salty yellow solution. If the salt is less, the chips will not catch the salty taste. Adjust salt as per taste.

3. Heat oil in a big Kadhai and let the oil be smoking hot. Pour a handful of sliced pieces of Jackfruit and stir occasionally to prevent them from sticking to each other. Once they are done (they will get a reddish-orange color and will become crispy), add 2-3 tbsp. of the salt water concentrate. Give a good stir and pull them off heat and transfer to a paper towel to absorb excess oil. 

4. Store in airtight container and enjoy.

Note: The chips are made from unripe Jackfruit kernels. Not all unripe Jackfruit kernels are suited for making these chips.

Idli Roast

A quick no-brainer recipe and a family favorite. In my home, excess Idli is saved for Idli Roast prepared the next day for breakfast/ tiffin snacks. Sliced Idlis roasted in Ghee and a divine snack gets ready in less than 10 minutes. This snack made its way into my school and college snack box. 

I pair it with Curry Leaves Dry Chutney powder (Karbev Palley Chutney Pitti). For best results, use a Cast Iron pan for roasting. You will get a nice crust and a crispy texture.

~ Idli Roast ~
Prep Time: 2 minutes
Cook Time: 10 minutes
Yield: 6-8 Slices

Ingredients:
Idlis (sliced into thin bites) - 2
Ghee

Contraption needed - Cast Iron Pan

Method:
Heat a cast iron pan and place the slices side by side. Drizzle ghee on the sides. Flip them once the golden crust is formed and they are crispy. Turn off the flame and serve hot with Dry Chutney powder.

Bhadang ~ A savory Marathi snack

Bhadang - a savory snack is a dry, crunchy concoction made of Puffed Rice, Peanuts and Spices. It is a common one made in Marathi/ Maharashtrian homes. Bhadang is quick-to-fix and once done, if stored in air tight containers come handy to satiate mid-day hunger growls. The husband likes Bhadang a lot, so is regular in my home.

I distinctly remember that Bhadang was a must-have during Kojagiri Purnima/ Sharad Purnima. It is a harvest festival marking the end of monsoon and is part of the lunar cycle of the hindu month of Ashvin. It is a popular belief that Lakshmi, the hindu goddess of wealth hops from one house to another asking people if there are awake and she ushers happily in homes where the folks are awake. Boiling milk on this day is an age old tradition and few recipes were common in my home - Masaale Doodh, Vada Pav and Bhadang. It is also considered auspicious to have the milk dessert blessed under the moonlight before enjoying it.

It is a commonly observed festive practise on this day to stay awake till midnight and enjoy dinner as post-midnight food. All our friends and their families gathered during the potluck and we played games till midnight. Some also sang songs ushering goddess Lakshmi. If the weather permitted, we indulged in midnight trekking under the moonlight - we called it Moonlight Picnic. There was a small temple on a hill near my home with lush greenery and we kids loved to run and play games in the open. We left our homes munching on light snacks, each of us carried our own dinner box and we trekked a steep hill which was at 60 degrees incline. The hardest task was locating the Moon, the kids were assigned with the responsibility of informing the elders once the pristine white mass rose in the sky. The joyous part of the festival was locating the Moon and beginning our dinner which always happened around midnight. Even if we had to beat the hunger pangs, every year all of us waited for our Moonlight Picnic which sounded very exciting and still does!

~ Bhadang ~

Preparation time: 5 minutes

Cooking time: 10 minutes

Ingredients:

Puffed Rice (fresh, crispy) - 4 cups

Peanuts (toasted and cooled) - 3/4 cup

Garlic pods (finely chopped) - 1 tbsp

Green Chillies (split into two) - 2

Red Chilli powder - 1/2 tsp.

Turmeric powder - 1/2 tsp.

Asafoetida - 1/3 tsp

Cumin seeds - 1/2 tsp.

Mustard seeds - 1/2 tsp.

Curry leaves - 1 sprig

Oil

Salt - 1/2 tsp

Sugar - Just a pinch

Method:

Toast the Peanuts in microwave for 2 minutes. Allow to cool and keep aside. In a large mouthed Kadai, heat few spoons of oil and once the oil is sizzling hot, temper with mustard seeds, cumin seeds. Once they begin to splutter, add curry leaves followed by chopped garlic and reduce the flame to medium. Add the toasted peanuts and all spice powders now. Toss gently and adjust salt and sugar.  Add the puffed rice now and toss well for couple of minutes. Taste test for flavor and crispness. Turn off the flame, allow to cool and store in air tight container. Serve as a snack or during tea time.

Note - Garlic if fried for long turns bitter. Once brown enough, reduce the flame.

Bombay Toast Sandwich

I love fixing a sandwich on quick cook days and find Bombay Toast Sandwich a perfect one. Having spent substantial amount of time in Bombay (I prefer to call it Bombay instead of Mumbai), the city has grown on me in leaps and bounds. I have fond memories of clutching my aunt's palm and clinging to her out of fear of getting smashed in the face in a jam-packed train; our umpteen visits to Chowpatty, Juhu Beach, Marine Drive and Nariman Point which were a great childhood memory and sheer bliss. Nariman Point near Victoria Terminus (VT) being a busy business centre, has tiny stalls where vendors sell their quick eats, all and this outside gigantic tall buildings employing numerous top notch executives who squirmed out during quick lunch breaks like honey bees to grab a quick bite from these tiny portable stall vendors. For a small sum of 7 rupees, we could pack a quick toast sandwich slathered with Amul butter, overstuffed with cucumber, tomato, onion and boiled potatoes drizzled with chaat masala, green chutney and tomato ketchup all grilled to perfection. After numerous trials my aunty successfully replicated the recipe and shared it with me. Now, the sandwich bhayyas are spread everywhere in busy areas around Bombay. Needless to say, the days when I miss Bombay, this sandwich takes me back to the nostalgic trips we took on sultry summer evenings.

We have an artisan bakery near my place and the baker bakes the freshest of breads of different kinds. We get French Baguette, Kaiser Rolls, Portuguese Rolls and Ciabatta as well. Of all, my favorite is Portuguese Rolls which reminds me of the Laadi Paav we get in India. Instead of using regular plain white bread, I used the humble Portuguese Roll to fix an overstuffed Toast Sandwich. I've made this sandwich several times and it instantly transports me to the Bombay I knew.

~ Bombay Toast Sandwich ~
Preparation time: 15 minutes
Cooking time: 5 minutes
Yield: 2 servings

Ingredients:
Sandwich Bread - 1
Amul Butter
Chaat Masala - 1 teaspoon
Cheese (Mozzarella) - 2 tbsp

Vegetables -
Boiled Potato - 4 slices
Capsicum (sliced) - 4 slices
Cucumber discs - 4-8
Tomato discs (optional) - 2
Onion discs - 2

Green Sandwich Chutney -
Coriander leaves - 1 cup
Mint leaves - 1/2 cup
Green Chillies - 2
Salt
*** Grind all of the above to a paste with little water ***

Method:
Add the ingredients of the chutney and grind to a smooth paste and set aside. Boil the Potatoes, slice them into discs and set aside. Get all the vegetables chopped into discs. Take a face open side of sandwich and slather liberally with butter on both the sides. Slather green chutney now on both the sides. On the base side of the bread, place cucumber discs, tomato discs, onion discs and capsicum discs. Place potato discs now and sprinkle chaat masala liberally. Add salt if desired. Cover with the other bread slice, add chunks of butter and cheese if desired. Grill on a hot griddle or Panini maker. Slice as desired and serve hot.

Note - You can use three slices of bread and make a club sandwich.

Spicy Egg Fry

Spicy Egg Fry is my grandmom's sisters recipe. I remember eating this as a child when we were invited to her place for a lunch invitation. Assuming that we all are egg eaters (my parents are pure vegetarians) she lovingly made this for us. At that time, I had just begun eating eggs upon my doctor's advise. The egg used to be cooked under strict supervision with separate assigned utensils which otherwise never saw dawn of the day for months together. Even to date, the utensil used to cook is kept in separate corner where only the person who cooks the egg would be asked to do the honors (which is a very rare unheard case). So, when I'd asked Mom to make this dish, I got a sound full hearing and the rest was history.

Today, I realise how she must have felt especially knowing her penchant to feed me the best foods in the world! Yeah, she is one of the rare kinds who likes to cook for me. Even when she hated the whole process of buying, cooking and serving eggs - she did it just for me. Gladly, many years later Mom remembered this recipe and narrated to me the nuts and bolts and I recreated the flavour in my solo apt kitchen.

~ Spicy Egg Fry ~
Preparation time: 20 minutes
Cooking time: 10 minutes Servings: 3-4

Ingredients:
Eggs (hard-boiled) - 4
Coriander leaves (finely chopped) - 1/2 cup
Red Chilli powder - 1/2 teaspoon
Turmeric powder - 1/3 teaspoon
Coriander powder - 1/2 teaspoon
Cumin powder - 1/2 teaspoon
Salt
Ghee/Oil

Method:

Hard boil eggs with little salt and run cold water over them once cooked. Peel off the shell and halve them, poke tiny slits with a knife on the eggs and set aside. In a frying pan, heat up ghee/oil, ensure the bottom gets evenly coated with fat medium of choice. Turn the flame to low, add all the spice powders and coriander leaves, give a good stir. Place the flat side of egg facing the pan one by one. Sear them one of one for 3-4 minutes. Flip them over and repeat. The eggs will get a thin crispy crust by now. Adjust salt if required. Once done, serve hot as a snack or a side dish.

Spinach Cheese Delight

In US, Spinach n' Cheese dip is a popular one which can be matched with Chips of choice. You will find them listed on most dining menus. This recipe is inspired by the delecious combination of gooey Cheese and the humble Spinach. Recently, I made these warm Spinach Cheese Delight adapted from the original recipe available on Pepperidge Farm Puff Pastry website. This along with half of Maggi Soup Cube added the right blend of spice and flavour. This was a good discovery for me. I skipped egg wash as suggested. Warm cup of Tea and a snack sets the tone for a perfect comforting evening.

Preparation time: 10 minutes

Baking/ Cooking time: 40-45 minutes

Recipe Source: Pepperidge Farm

Ingredients:

Puff Pastry Sheet (Pepperidge Farm) - 1

Spinach (chopped) - 3 cups packed

Processed Cheese (chopped into bits) - 1/3 cup

Onion (chopped) - 1/2 cup

Maggi Soup Cube - 1/2 of the cube

Garlic powder - 1 teaspoon

Red Chilli flakes - as per taste

Salt

Oil

Method:

Thaw the Puff Pastry at room temperature for 30 minutes or till the sheet is easy to handle. Dust the work surface lightly with flour, run a rolling pin lightly on the Pastry sheet to stretch it evenly. Clean with a wet kitchen towel.

Pre-heat Oven at 400 F.

Heat little oil in a pan, saute Onions till they are translucent, add chopped spinach now and cook till they wilt and reduce in size, add garlic powder and red chilli flakes. Add in the chopped cheese and soup cube. Adjust salt with discretion as soup cube has sufficient amount of sodium. Allow to cool. The stuffing will form a collective consistency. Pour this stuffing on the sheet and roll the edge facing towards you to form a log. Refrigerate for 20 minutes.

Bake in the oven for 15 minutes at 400 F. Flip them over and bake again at 400 F. Bake further more for 10 minutes. The pastry will be crisp, flaky and adopt a golden brown texture. Transfer to a cooling rack. Eat while they are warm.

Soya Chunks Cutlet

With Fall setting in, the landscape is nicely dotted with crimson red and burning brown hues everywhere. Its a bit windy with long spells of mild showers and wind chill on some days. Warm food seems to be the order of the day. I love the chewy goodness of Soya Chunks, especially on days when I wish to avoid meat, this recipe comes handy for a nice tasty snack made with the wholesome flavours of Soya Chunks. I got the inspiration for this recipe from Chef Sanjeev Kapoor's Mixed Vegetable Cutlet. I made few changes to suit out taste. The good thing about this recipe is that you can shape the Cutlets and refrigerate them for consumption within 2-3 days. I added some chopped Spinach and Fenugreek leaves since I had them handy. Add or discard as per choice & preference.

Preparation time: 20 minutes

Cooking time: 20-30 minutes

Ingredients:

Soya Chunks - 4 cups packed

Potatoes (boiled and mashed) - 2 cups

Fresh chopped leafy vegetable (Spinach & Fenugreek leaves) (optional) - 1 cup

Cumin powder - 1 teaspoon

Coriander powder - 1 teaspoon

Red Chilli powder - 1/2 teaspoon

Ginger paste - 1" piece

Garlic pods - 3-4

Coriander leaves - 1/2 cup

Green Chilli - 1-2

Onions (chopped) - 1/2 cup

Garam Masala powder - 1/2 teaspoon

Sooji or Semolina - 1/2 cup

Oil/Ghee

Method:

Boil the Soya chunks and wash in water multiple times till they are soft and evenly cooked. Mince to bite sized flavours in a blender and set aside.

Make a paste of Ginger, Garlic, Green Chillies and Coriander leaves. Heat oil in a pan and saute the paste till the raw flavour disappears. Add mashed Potato chunks and add all the spice powders. Do not add water at all. Add minced Soya chunks and greens if you are adding them. Let the mixture form a collective semi-dry consistency.

Make palm sized cutlets and set aside.

While frying Cutlets, heat oil in a pan, add Cutlets dredged in Semolina and shallow fry on both sides till they are crispy, done and lightly browned.

Chicken Lollypop ~ An Indian Spicy Appetizer

My husband is a big fan of Chicken and we both love Finger Food & Appetizers of different varieties. I was thinking of ways and means of killing two birds with a stone, this recipe was a good discovery. Chicken Lollypop is a modern discovery in the Indian Appetizer gamut, the flavours are spicy, extremely spicy if I could be specific and packs in the succulent meat which is tender and evenly spiced with the herbs and condiments. Primarily Chicken Wings or Wingettes are used for this recipe. I preferred using Wingettes since they are easy to dress and have more tender meat compared to Wings. Wings need more careful dress time and cleaning.

I like the Indo-Chinese version of Lollypop which has a dash of Soya Sauce and a pungent helping of Chilli-Garlic sauce thrown in. I have customised the recipe to a great extent to suit our taste and needs. We were all amazed at how easy it is to dish this out at home. This is a high calorie recipe which is spicy so weight watchers and sensitive taste bud owners use your discretion.

Preparation time: 24 hours (Includes Marinade time)

Cooking time: 10-15 minutes

Yield: 10 Chicken Lollypops

Ingredients:

Chicken Skinless Wingettes - 10 wingettes

For Marinade -

Ginger paste - 1 tablespoon

Garlic paste - 1 tablespoon

Green Chillies paste - 1 tablespoon

Soya Sauce - 1 tablespoon

Red Chilli sauce or Red Chilli powder - 1 tablespoon

Black Pepper powder - 1/2 teaspoon

Salt

For Batter -

Egg - 1

Corn Flour - 2 tablespoon

All Purpose Flour - 2 tablespoon

Black Pepper powder - 1/2 teaspoon

Bread Crumb powder - 3-5 tablespoon

Oil - For frying

Method:

Thaw the Wingettes at room temperature and clean them to expose the meat. Remove the skin if the wingettes are not skinless. Wash thoroughly and pat dry with a clean kitchen towel. Dress the chicken Wingettes to gently remove the smaller bone (discard it after removing it and separating it from the wing bone). Push the Chicken meat down so that the stick serves as a Lollypop and the meat accumulates at the top of the Lollypop. Wash your hands thoroughly after the dressing is done.

Make a fine paste of Ginger, Garlic and Green Chillies. Add Soya Sauce, Red Chilli powder and Pepper powder to this. Pour this marinade over the chicken wingettes placed in a non-reactive mixing bowl and mix well. Adjust salt. Remember Soya Sauce has fair amount of salt so use your discretion. Mix well. Cover with a plastic wrap and refrigerate overnight for 24 hours. Next day remove from fridge atleast an hour before use.

Make a very thick batter of egg, corn flour, all purpose flour, pepper powder and salt (add little or no water). Mix some salt and pepper powder with the bread crumb powder as well. Heat oil in a deep thick bottomed deep frying pan. Once oil is ready (just hot and not smoking hot), dip the Lollypop one at a time in the batter and then roll them in bread crumbs and deep fry till golden brown on a low-to-medium flame. Serve hot with sauce/ spice powder of choice.

Corn Bhel

Bright yellow hued Corn Cobs are in season. We both love this easy evening tea time snack - Corn Bhel. This was the popular to-die-for tea time snack prepared by Mom to feed a mighty gang of all kids, my friends, their friends, friends of friends, occasional visitors et al. Indeed, a kid friendly recipe.

This is a simple recipe with loads of nutrition, high in fibre and with Sev and Coriander leaves, the street food version of Bhel is born.

Cooking time: 10 minutes

Preparation time: 5 minutes

Ingredients:

Sweet Corn (frozen or fresh) - 2 cups

Onions (minced) - 1/2 cup

Tomatoes (minced) - 1/2 cup

Ginger paste - 1/2 teaspoon

Garlic paste - 1/2 teaspoon

Green Chillie (minced) - 1 teaspoon

Red Chilli powder - 1/2 teaspoon

Turmeric powder - 1/2 teaspoon

Salt

Ghee/ Oil

Water

For Garnish -

Coriander leaves (minced) - 3-4 strands

Sev

Method:

Thaw the Corn at room temperature and microwave for 2 minutes till the corn kibbles are partially cooked. Heat oil/ghee in a deep dish, heavy bottomed pan. Add Onions, Green chillies and saute well. Add chopped Tomatoes and Ginger-Garlic paste as well. Add the spice powders and adjust salt level. Once the masala is completely cooked, add Corn and mix well. Cook and simmer for 5 more minutes and turn off the flame.

Plating: Take a ladle full of this cooked mixture on a plate, garnish with thin Sev and Coriander leaves. Serve hot.

Mushroom Tikka

Mushroom Tikka ~ a very simple, forgiving and easy recipe which demands only few hours of your precious time in the kitchen. I love Tikka version of any vegetable or meat, for the simple reason that its easy to put all the ingredients together, allow to sit in the marinade and then dry roast them in the oven or plonk them all on Tava and pan-fry.

A dictionary definition of the term Tikka implies:

"Meat treated with marinade of Tikka Masala and threaded on skewers, further on dry roasted in clay oven."

My version of this recipe is very easy and simple. Meat, vegetable of choice carefully threaded on wooden skewers (dunked in water for 1/2 hour before being used in oven to prevent the skewers from catching fire). Do not want to use skewers, then still there is an option; all you have to do is line your baking tray with parchment or wax paper, spread the chunks of meat/ vegetables, bake or just pan-fry as per choice.

Preparation time: 4-6 hours (includes the sitting time for the meat/ vegetables)

Cooking time: 20 minutes

Ingredients:

White Button Mushrooms - 8-12 heads

Yoghurt - 2 tablespoon

Garam Masala powder - 1 teaspoon

Red Chilli powder - 1/2 teaspoon

Ginger paste - 1 teaspoon

Garlic paste - 1 teaspoon

BBQ Tikka Masala - 1/2 teaspoon ~ I used Shan BBQ Tikka Masala

Turmeric powder - 1/4 teaspoon

Cumin powder - 1/3 teaspoon

Coriander powder - 1/3 teaspoon

Salt

Ghee/Oil

For Garnish:

Lime juice - as per taste

Coriander leaves - 3-4 strands

Method:

Wash the mushroom heads and remove the stem by 1/4 inch, clean them well and set aside. The intention here is to clip off the stem to comfortably allow the mushroom heads to sit in the tray while grilling. Mix in all the ingredients (except ghee) along with mushroom heads. Cover with a cling wrap and refrigerate for 4-6 hours (minimum time being 1 hour).

Before cooking them, thaw the heads in marinade for 1/2 at room temperature. Pan-fry with ghee slathered on sides till the Tikka's are completely cooked and done. Garnish with lime juice and coriander leaves bits sprinkled on top. Poke in a toothpick while serving for ease of handling.

Note - My version is spicy, tone down few notches of spice if you desire less spicy Tikka's.

Potato Patties (Aloo Tikki)

A fairly simple recipe for a very easy ~ Aloo Tikki. A bag of Potatoes needed immediate attention. I vehemently decided to make Tikki's out of them. Easy to make Starter, tastes better when fried in Ghee. A few details got me thinking. Potato's composition includes 92% carbohydrates and is a rich source of Manganese, Potassium and Vitamin B6. Good to satiate the Carbohydrate cravings when your diet needs one. In North India, Aloo Tikki is a very popular festival food and is made during Vrat or Upaas e.g Karva Chauth. My friend from Delhi adores when the Tikki's come pipping hot on a platter as an offering partaken by the individual who has fasted for a long day, symbolising the end of fast.

I found a heap of simple and nutritious Potato based recipes on NY Times, click here to view them. This misconstrued vegetable can be used in many a dishes for thickness, taste and variety.

Preparation time ~ 20 minutes

Cooking time ~ 20 minutes

Ingredients:

Potatoes (boiled and mashed) - 3 cups

Corn Flour - 2 tablespoon

White bread chunks (eliminate the brown sides) - 1/3 cup

Cumin seeds - 1/2 teaspoon

Garam Masala powder - 1/2 teaspoon

Green Chillies (optional) - 1 teaspoon

Salt

Oil/ Ghee

Suggested Garnish: Mint Chutney or Tamarind Chutney

Method:

Boil and mash Potatoes. In a frying pan, heat few teaspoons of Ghee, fry the chopped green chillies. Add the Potato mixture, Corn Flour, White Bread chunks and Spice powders. Mix well and make palm sized Tikki's. In the same frying pan, fry the Tikki's with Ghee till the surface area of the Tikki's get a mild browned look and are completely cooked. Serve hot or warm as a snack. Garnish with Tamarind Chutney or Mint Chutney.

Vada Pav ~ The Pop Mumbai Street Food

Who does not like Vada Pav? I am yet to come across one who could say 'no' to this delicious humble Indian Burger unless some dietary restriction prevents them from saying so. The humble seasoned Potato Patty deep fried in Gramflour ~ Besan and wrapped in a Pav ~ The Indian version of double decker daily bread, with some spicy dry red colored chutney interspersed between the buns; throw in a deep fried salt wrapped green chilli and chow chow away to glory. I picked my mom's recipe which has no ginger-garlic and modified it a little to suit a spicy palate with some extra's and more crispness.

The best Vada-Pav I've had was at Bandra, Mumbai where an aunty serves home made Vada Pav outside her door step. She sits on a rickety wooden chair perched outside the door with a huge tray with Vada's on one side, a heap of Laadi Pav on another and a tiny mountain of some spicy red coconut chutney or Tikhat Chutney Pood along with. On another corner would be the green chillies deep fried which is given along with the entire loot. So, post the order she curls up all of them in a newspaper, ties them with a cloth string with a professional expertise and hands over the warm potli with a smile. Whenever I visit Mumbai, I make sure I hunt down this aunty after going through the various narrow bylanes just to eat this warm snack.

Khao Galli, Mumbai, a street dedicated entirely to 'FOOD' located near Marine Lines is another place which is a favorite food spot of mine. You will spot different street-food treats adorning the sides of the pavement. The efficiency is uber cool and your dish gets ready on demand within 2-3 minutes approximately. The person serving you suggests to have it with Cut Chai ~ a simple cardamom flavoured tea with some cream or malai dunked on top for extra flavour. The plate looks colorful with the reddish brown Patty peeping in from the Pav with bright colors of red coarse chutney bursting out. He also gives you a nice green chilli deep fried and wrapped in salt. It certainly makes me a happy soul for the entire day!

The best way to enjoy a Vada-Pav is certainly to discover a local vendor selling Vada-Pav. You can spot the vendors in most of the places in Mumbai - near the local train station, market places and if nothing works out, take time to go to a restaurant and order for one without further ado. Both of us yearn for Street Food and we make sure we make Vada-Pav's very often. That's the beauty of this humble snack which costs a tiny little sum of Rs.5/- and gives lots of happiness and soul-satisfaction in return.

Cooking time - 10 minutes
Preparation time - 40 minutes
Yield - 6-8 Vada Pav's

Ingredients:
Vada: Patty -
Potatoes (boiled and mashed) - 4 cups
Onions - 1/2 cup
Coriander leaves - 1/2 cup
Turmeric powder - 1/3 teaspoon
Green Chilli paste - 1 teaspoon or 2-3 Green chillies chopped (fry them in little oil prior to be added)
Ginger paste - 1 teaspoon
Garlic paste - 1 teaspoon

Vada Seasoning -
Curry leaves (chopped into bits) - 3-4
Mustard seeds - 1/2 teaspoon
Oil - For seasoning

Vada Coating Batter -
Gramflour or Besan - 3/4 cup
Boiled Toor Dal - 2 teaspoon (for crispness)
Cumin seeds - 1/2 teaspoon
Rice flour - 1/2 teaspoon
Red Chilli powder - 1/2 teaspoon
Garam Masala powder - 1/2 teaspoon
Hot oil - 1 teaspoon
Water - For batter consistency
Oil - For deep frying

Spicy Red Coconut Chutney or Tikhat Chutney Pood
Coconut powder - 1/2 cup
Tamarind pulp (separated in raw form) - 1/2 teaspoon
Garlic (shredded to tiny bits) - 1 teaspoon
Salt - As per taste

6-8 Green Chillies - Deep fried & dunked in some salt

Indian Pav - 6-8 or Hamburger Buns - 6-8

Method:
Boil and mash the Potatoes and keep them aside. Mix in Turmeric powder, Ginger-Garlic paste, chopped Coriander leaves and add salt as per taste, keep aside. Heat oil in a pan, add mustard seeds and once they begin to pop, add curry leaves which are chopped into bits. Add Onions and saute a little. Pour this seasoning on the Vada and mix well. If adding Green chillies not as a paste, make sure you saute them in little oil before adding to tone down the heat. Make small Vada's ~ round shaped of Ladoo size out of the mixture and keep them aside.

Make a thick batter of Besan along with baking soda, red chilli powder, garam masala powder and rice flour. Rice flour makes the Vada crisp. The thicker the batter, the better would the coating cling to the Vada. Heat the oil for deep frying the Vada, take a teaspoon of oil and pour into the batter. Mix well and deep fry the vada's individually after dipping them in the coating batter. Deep fry evenly till they turn golden brown and transfer to kitchen tissue to absorb excess oil. Deep fry green chillies, stir them in some salt, transfer to kitchen tissue and set aside.

Grind the coconut powder, red chilli powder and garlic along with little salt to a coarse powder. Store in an air tight container and refrigerate, use as per requirement.

While serving, plonk open the Burger or Paav, pour some generous amount of Red Chutney. Tuck the Vada in, pour some on top. Close the Vada and enjoy with a deep fried green chilli - a bounty full of flavour in your mouth.

Edamame

Edamame ~ Boiled Soya Beans is a savoury quick healthy, snack which is a power house of protein. Edamame is a simple dish of boiled baby soya beans popular in China, Korea and various oriental pockets of the world. I first sampled this at a oriental restaurant and loved the healthy bites. In US, you get frozen varieties where the beans are packed in pods. Simple and easy to make; they are quick to eat and kid friendly as well.

Cooking time: 20 minutes

Preparation time: 2 minutes

Ingredients:

Soya Beans pods - 4-6 cups

Salt

Water

Method:

Thaw the Soya Beans if specified in the package, else transfer them to a deep bowl of boiling water. Add a teaspoon of salt while boiling. Once completely cooked (check and eat one bean pod open to affirm), transfer to a different dish and drain water completely. Sprinkle sea salt and give a toss. Eat the beans while they are hot.