Stuffed Masala Drumsticks

Drumsticks (also known as Shing or Moringa), are a simple and easy vegetable to prepare and eat. It can be paired with rice and lentils/dal. In my family, we traditionally eat it with chaptiwala rotla/ jada rotla/ khoba roti, which is a thick flour flatbread inlaid with a pattern. A drumstick pairs well with this dish and is a healthy addition.

Prep Time: 10 minutes
Cooking time: 10 minutes
Serving: 4

Ingredients:

• 8 drumsticks
• 2 tablespoons coriander powder
• 1/2 tablespoon cumin powder
• 1 tablespoon red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon mustard seeds
• A pinch of asafoetida
• Salt to taste
• 2 1/2 tablespoons oil
• 1 tablespoon chopped fresh coriander leaves for garnishing
• Approximately 1/2 cup water

Directions:

1. In a bowl, mix the coriander powder, cumin powder, red chili powder, turmeric powder, and salt together to create the stuffing masala.
2. Rinse, peel, and chop the drumsticks into 3 to 4 inch pieces.
3. Make a slit lengthwise in each piece and stuff the pieces with the masala. Keep any leftover masala on the side.
4. Heat oil in a vessel or a pan. Once the oil is hot, add mustard seeds. Add a pinch of asafoetida,once the seeds start to crackle.
5. Add all of the drumsticks, stir and spread them around the vessel to create a single layer. Add water and cover the vessel with a lid.
6. After five minutes turn the drumsticks over, add all remaining leftover masala and cook well until they become tender.
7. Garnish with coriander leaves and serve with dal & rice or with chaptiwala rotla.

Sarson Ka Saag

This recipe of Sarson Ka Saag (mustard greens and spinach) is a simple one, just the way I like and the way it is traditionally cooked. This saag is a winter favorite especially when vegetable markets are loaded with fresh greens. Sarson ka saag is typically eaten with makki ki roti. Try this recipe. I'm sure you will like it!

Prep time: 15 minutes
Cooking time: 45 minutes
Serving: 4

Ingredients:

• 1 bunch of mustard leaves (approx. 4 cups packed)
• 1 bunch of spinach (approx. 4 cups packed)
• 1 medium onion, chopped
• 2 tablespoons of corn flour
• 2 inches ginger, grated
• 4 to 5 garlic cloves, crushed
• 5 to 6 green chillies, chopped (adjust according to your taste)
• 2 to 3 dry red chillies
• Pinch of asafoetida
• 2 1/2 tablespoons ghee
• salt to taste
• 2 cups of water
• 1/2 teaspoon shredded ginger for garnishing
• 1 tablespoon chopped fresh coriander leaves

Directions:

1. Mix the corn flour with water and keep aside. Clean all of the greens thoroughly with water and chop the leaves coarsely.
2. In a pan, boil 2 cups of water and add the mustard leaves and the spinach.
3. Add 1/2 teaspoon of salt, half portions of the garlic, the ginger, and the green chillies. Let it cook on medium heat for approx. 15 to 20 minutes until the greens are well cooked and soft. Turn off the stove.
4. Take the greens mixture and with a blender create a smooth paste.
5. Add the corn flour mixture into the paste and now cook on low heat for another 4 to 5 minutes.
6. In a separate pan, heat ghee, add the dry red chillies, the onion, and sauté until the onion is golden brown.
7. Add the remaining ginger, garlic and green chillies, and cook for 1 to 2 minutes
8. Add mustard and spinach leaves (saag) paste
9. Add salt according to taste
10. Cook for 4 to 5 minutes
11. Garnish with shredded ginger and coriander leaves
12. Serve saag hot with makki ki roti

Notes:

In order to retain the green color of the saag, do not cover the pan while cooking.

Idli Sandwich

An idli sandwich is very easy to make. I usually make this dish from leftover idli from a prior meal or sometimes I'll just make extra idli for it. It is one of my favorite snacks to munch on the next day. Essentially, I use idli as a substitute for bread. The rest of the procedure is the same as your normal bread sandwich. It is a unique way to transform idli into a sandwich - a funky food for fussy kids. Try this recipe to surprise your family. You won't regret it and they will gobble it up!


Prep Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4

Ingredients:

• Leftover idli (with 8 idli, you may make 16 slices)
• Green Coriander Chutney
• 1 cucumber, peeled and sliced
• 2 tomatoes, sliced 
• 1 small onion, sliced
• Sandwich masala
• Ketchup
• Oil (to shallow fry idli)

Directions:

1. Heat the oil in a pan and cut all the idlis in the middle, through from the sides, to slice into two parts.
2. Shallow fry the idlis until they are medium golden brown on both sides. Repeat for all of them. May be done simultaneously depending on the size of your pan.
3. Apply green chutney to one side of all the idlis. Then, place cucumber slices, tomato slices and onion slices over half the idlis. Sprinkle some sandwich masala on top.
4. Cover them with remaining of the slices of idlis and slice into triangles.
5. Serve hot with green chutney and ketchup.

Notes: 

If you have round molds, you can just follow the same procedures.

Leftover idli

South Indian Coconut Chutney

South Indian coconut chutney is a favorite of mine because of how good it tastes and how easy it is to make. Essentially, it's a blend of fresh coconut with chilies, ginger and a mix of tempered mustard seeds. Special to this recipe and the source of the taste you will love are the additions of roasted chana dal, tamarind paste, cumin seeds, garlic and curry leaves. Coconut chutney is a perfect accompaniment to the staple varieties from South India such as Dosas, Idlis and Vadas. Your meal will be complete with this chutney!

Prep time: 10 minutes
Cooking time: 5 minutes
Serving: 4

Ingredients:

For the chutney:

• 1 cup fresh grated coconut
• 2 tablespoons roasted chana dal
• 2 to 3 green chilies 
• 1/2 inch ginger
• 1/8 teaspoon tamarind paste
• 1/2 clove garlic (optional)
• 1/2 teaspoon cumin seeds
• salt to taste

For the tempering/tadka:

• 1 teaspoon urad dal (split, skinned black gram dal)
• 1/2 teaspoon mustard seeds
• 6 to 7 curry leaves
• Pinch of asafoetida
• 2 to 3 dry red chilies
• 1 1/2 tablespoon oil

Directions:

1. Grind together all of the chutney ingredients with a small amount of water until it has a smooth consistency
2. Heat oil in a small pan and add the mustard seeds. When the seeds crackle, add the urad dal and fry until the it becomes light brown
3. Then add curry leaves, dry red chili and asafoetida
4. Fry for a minute and then pour the tempering on the coconut chutney and mix it well
5. Chutney is ready to serve with your favorite South Indian dishes

Bhel Puri

Bhel puri is comprised of a combination of papdi/puri, puffed rice/mamra, sev, onions, potatoes, raw mangoes and an assortment of chutneys. The proportions of the chutneys may be adjusted per your personal taste ranging from spicy to sweet. Bhel puri is the most commonly sold street food and chaat in Mumbai. Every street has its own bhelwala and each bhelwala has their own twist on the dish. With this recipe, bring home that same magical taste. In my family and among my relatives, just about everyone likes all kinds of street chaat, whether it is bhel puri, sev puri, golden bhel, dahi batata puri and pani puri. I’m sure to have each every time I visit Mumbai.


Prep Time: 30 minutes
Cooking Time: 15 minutes
Serving:  4

Ingredients:

• 8 cups of puffed rice (kurmura, mamra)
• 1-1/2 cup sev (store bought)
• 15 to 20 puris/ papdis (store bought)
• 1 cup chopped onions
• 1 cup boiled potatoes (peeled and chopped)
• 2 tablespoon Garlic Chutney (Add water to turn the chutney into liquid form)
• 1/2 cup Date and Tamarind Chutney
• 1/2 cup Golden Bhel Chutney (Add water to turn the chutney into liquid form)
• 1/4 cup roasted peanuts
• 1 teaspoon black salt
• 1-1/2 tablespoon fresh lemon juice
• 2 tablespoons shredded raw mango
• 1/4 cup pomegranate kernels
• 4 tablespoons chopped fresh green coriander leaves
• Salt to taste

Directions:

1. Combine the puffed rice, onion, potatoes, peanuts, sev and black salt in a bowl and toss well to mix.
2. Add the crushed puris and mix again.
3. Add all three chutneys, to taste, pomegranate kernels, shredded mangoes and lemon juice. Mix well.
4. Garnish with coriander leaves and more sev and shredded mango.
5. Serve immediately with additional puri and dry golden chutney.

Notes:

Make the chutneys in advance (one day ahead or you can make on same day)

Sev Batata Puri

Sev Batata Puri is another popular roadside dish like bhel puri and pani puri. It makes a perfect party appetizer as it only requires last minute assembly. The sev and puri can be bought at any Indian grocery store. The mix of ingredients and chutney assortments make this dish simply irresistible!

Prep time: 25 minutes
Cooking time: 10 minutes
Serving: 4

Ingredients:

• 32 crisp flat puris
• 1 1/2 cup sev
• 2 large potatoes, boiled, peeled, and chopped
• 1 medium onion peeled and chopped
• 1 small unripe green mango, shredded
• 1/2 cup Golden Bhel Chutney (add water to make chutney into liquid form)
• 1/2 cup Sweet Date and Tamarind Chutney
• 2 tablespoons Garlic Chutney (add water to make chutney into liquid form) 
• 1/4 cup pomegranate kernels
• 1/2 cup chopped fresh green coriander leaves
• 1/2 teaspoon red chili powder
• 1/2 tablespoon chaat masala
• 4 teaspoons fresh lemon juice
• Salt to taste

Directions:

1. Arrange the puris on a plate. Mix together potatoes, salt and red chili powder.
2. Place the mixture on the puris, and sprinkle chopped onions over the potato mixture
3. Top the puris with dollops of green chutney, garlic chutney and sweet chutney
4. Sprinkle the kernels of pomegranate, shredded mango, and plenty of sev over the puris
5. Sprinkle chaat masala, and chopped green coriander leaves as garnish
6. Serve immediately

Mumbai Roadside Sandwich

This sandwich is easy to make since you only need to make the green chutney and slice veggies. If you are short on time, this is a great solution for a quick meal. This sandwich is one of my favorites and I can eat it at anytime of the day! Cut the sandwich into pieces and enjoy it with some chutney and ketchup.

Prep time: 25 minutes
Cooking time: 15 minutes
Serving:  4

Ingredients:

For the sandwich:

• 8 slices of bread
• 1 cucumber peeled and sliced into thin rounds
• 2 medium sized potatoes boiled, peeled and sliced into rounds
• 1 medium sized beet boiled, peeled and sliced into rounds
• 2 tomatoes sliced into thin rounds
• 1/2 medium size onion peeled and sliced into thin rounds
• 8 teaspoons green chutney 
• Butter as required
• Sandwich masala as required (ready made)
• tomato ketchup as required (ready made)

For the green chutney:

• 1 cup of coriander leaves (clean and washed)
• 1/2 cup of spinach leaves (clean and washed)
• 5 to 6 small chilies
• 2 bread slices
• 2 teaspoons lemon juice
• salt to taste
• a little water for grinding

For garnish: (optional)

• 1 tablespoon shredded beetroot
• 1 tablespoon shredded cucumber

Directions:

1. To make the chutney, grind all of the ingredients in a mixer to create a smooth paste. The consistency of the chutney should be thick.
2. Slice all the veggies and keep handy
3. On a chopping board, chop the thick edges of the bread gently (I used thin slices to make the sandwich, where you don't need to cut edges)
4. Spread butter on one side of each of the bread slices and then apply green chutney to that same side of bread
5. Add cucumber and potato slices to the bread, sprinkling some sandwich masala over them.
6. Place slices of tomato, onion and beets, adding a little more sandwich masala on top. 
7. Cover with another slice of bread to create your sandwich. Repeat the process with the rest of the bread. Slice into squares or triangles. 
8. Your Mumbai sandwich is ready, garnish with shredded beets and cucumber
9. Serve sandwich immediately with chutney and ketchup 

Sandwich with cucumber, tomato, potato, beetroot and onion (served with shredded beets and cucumber)

Sandwich with cucumber, potato and tomato only ( served with potato chips)