Doodhi / Lauki/ Gourd Leaves na Patra

Patra made from doodhi leaves are especially tasty and delicious. To make this variation of patra, the procedure is the same as arbi/ colocassia leaves. However, the leaves are much thinner than arbi leaves. You cannot get doodhi leaves from the supermarket. The only way to really get leaves is to grow doodhi in your backyard or garden. In New York, I only get them in summertime, so I make them and freeze so whenever I want to eat, the patra are readily available. Just reheat and enjoy. In India, you may get the leaves from a farm. The Patra  stay fresh in a freezer for about three months. You may also make patra from spinach leaves with an easy swap in recipe! Enjoy!

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Servings: 4

Ingredients:

12 doodhi leaves

1 1/2 cups gram/ besan flour

1 teaspoon green chili paste

1 teaspoon red chili powder

2 teaspoons coriander powder

1 teaspoon cumin powder

1/2 teaspoon coarse black pepper

1 teaspoon coarse coriander seeds

1 teaspoon turmeric powder

2 teaspoons sesame seeds

1 tablespoon tamarind pulp

2 tablespoons jaggery, grated

Salt to taste

3 tablespoons oil

1/2 teaspoon hing/asafoetida 

1 teaspoon mustard seeds

Scraped/ shredded fresh coconut for garnish (optional) 

Fresh chopped coriander leaves for garnish (optional)

1/2 teaspoon baking soda

Directions:

1. Place a doodhi leaf with the vein side facing upwards on a clean dry surface and remove the vein using a Sharon knife. Clean the leaf on both sides using a wet mushy cloth. Repeat the procedure with all the leaves.
2. Combine all the ingredients in a bowl: besan, green chili paste, red chili powder, coriander and cumin powder, coarse black pepper and coriander seeds, turmeric powder, baking soda, grated jaggery, tamarind pulp and salt. Add sufficient water and mix into a thick paste. 
3. Apply this paste all over the back side of the leaf. Place another leaf over this with its pointed end opposite the bottom one. Apply the paste over this too.
4. Fold the sides slightly and tightly roll. Repeat the method for the rest of the leaves. Put the rolls on a perforated plate and keep in a steamer. Cover with the lid and steam until cooked.
5. Take the rolls out and let them cool completely. Slice the rolls into 1/2" thick slices and keep aside. 
6. Heat oil in a pan/ kadai and add mustard seeds. When the seeds crackle, add hing and sesame seeds. Then, add patra slices and saute for two minutes.
7. Garnish with coriander leaves and shredded coconut. I personally like patra without coconut and coriander leaves, so I didn't use them in the photos below. 
8. Patra are ready to eat!

Surati Papadi Dhokli with Spinach and Methi Muthiya

I learned this recipe when I was visiting my friend in Surat. Her sister-in-law made it for lunch and I learned the process while observing her. So, whenever I get fresh papadi in New York, I try to make this dish. It is very tasty! Especially in the winter when you get papadi and fresh green garlic to mix together. Without the green garlic it is still yummy, but with it you can't beat the taste of Muthiya Dhokli. It is a winter delight. Try this recipe and enjoy the dish especially in the winter, rainy or snowy days.

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Servings: 4

Ingredients:

For methi muthiya:

1 cup besan/ gram flour 

1 cup whole wheat flour

1 cup fresh methi/fenugreek leaves, chopped

1/2 cup fresh spinach, chopped

1 teaspoon turmeric powder

1 tablespoon coriander powder

2 teaspoons red chili powder

1 tablespoon green chili paste

1 tablespoon sugar

Salt to taste

2 teaspoons oil to knead a dough

For gravy:

2 cups fresh papadi

1 teaspoon ajwain

Pinch of hing/ asafoetida 

1/2 teaspoon turmeric powder

1 teaspoon dhana-jeera powder

1 teaspoon green chili paste

1/2 teaspoon red chili powder

1/2 teaspoon soda

Salt to taste

1 1/2 tablespoons oil 

1/4 cup fresh coriander leaves, chopped, for garnish

1/2 cup fresh green garlic leaves, chopped, for garnish

6 cups water

Directions:

1. Wash and string the papadi. Keep aside.
2. To prepare the methi-muthiya, in a bowl, add all the ingredients above and mix well. Add water, as required, and knead the dough. (Similar to a paratha consistency.)
3. From the kneaded dough, roll out muthiyas shaped like cylinders. Keep aside. 
4. In a cooking pan/ kadai, heat oil, add ajwain, hing and then add soda. Add papadi. When the papadi is almost cooked, add six cups of water. Add salt, turmeric, red chili powder and dhana-jeera powder. 
5. After the water starts boiling, add all the muthiyas one-by-one and cover the pan. Then, lower the heat and let it cook on low flame for five minutes or until the muthiyas are cooked. 
6. If you need to, add water to adjust the consistency of the gravy at this stage. 
7. Turn of the stove, garnish with fresh coriander leaves and fresh chopped garlic. Serve hot.

Paneer-Potato Frankie

Frankie is a very popular street eat in Mumbai. These vegetarian wraps, stuffed with spiced potatoes and paneer, are good for brunch, lunch or dinner. It is very, "chatpata" and easy to make. There are various ways to make the wraps/ frankie - whatever stuffing you like you may make it with those ingredients. For example, potato-only stuffing, palak paneer, mixed vegetables, schezwan noodle, etc. Here, I am sharing the paneer-potato version. You may make Jain frankies using raw banana instead of potatoes. I hope you all like my recipe!

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Servings: 4 (8 wraps)

Ingredients:

For filling: 

1 1/2 cups paneer (storebought), grated
3 green chilies, chopped
4 potatoes, boiled, peeled and mashed
2 tablespoons lemon juice
1 1/2 teaspoons red chili powder
2 teaspoons cumin powder, roasted
1/2 teaspoon turmeric powder
2 teaspoons dry mango/ amachur powder
1/2 cup fresh coriander leaves, chopped
4 teaspoons frankie/ chaat masala 
Salt to taste
Oil for shallow frying the patties

Dough ingredients:

1 1/2 cups all purpose flour/ maida

1/2 cup wheat flour

Salt to taste

3/4 cup milk

Water as needed

Oil for wrap

Garnishing : 

2 onions

1/2 teaspoon red chili powder

1/2 teaspoon amachur/ mango powder
2 tablespoons fresh coriander leaves, chopped

1/2 teaspoon black salt

Salt to taste

Chutney: 

Green chutney, use as per your taste (check my recipe)

Sweet and sour chutney, use as per your taste  (check my recipe)

Directions:

1. In a bowl, mix both the flours, salt, milk and knead into a soft dough. You may add a little water to make the dough softer. Cover with a damp muslin cloth. Keep aside for at least 1/2 hour. Take a small ball of dough and roll out a circle (similar to roti). It should be thick, not thin. Place it on a hot skillet and roast on both sides. Prepare all the rotis similarly. You may also use store-bought wrap rotis too. 
2. In a bowl, grate the paneer. Then, add mashed potatoes, salt, lemon juice, turmeric powder, red chili powder, roasted cumin powder, mango powder, chopped green chili, fresh chopped coriander leaves, chaat masala and salt to taste, 
3. Mix well and shape the mixture into long-sized patties (see photos). Heat a little oil on a non-stick pan and cook these patties in it. Turn to cook both sides, remove and put onto a plate. 
4. Chop the onions, coriander leaves, add all the spices and mix. 
5. Heat the tawa, apply a little oil and warm the roti lightly until golden brown (see photos).
6. On the roti, spread green chutney and sweet and sour chutney. Place a patty and on top of it, add marinated onions, sprinkle some chaat masala and fold the roti.
7. Enjoy hot with green chutney and sweet and sour chutney on side as well.

Dabeli Sandwich Dhokla

Dabeli is traditionally made with bread and sold on the streets of Gujarati towns. It is a variation of vada pav made with a sweet and spicy potato mixture, which is filled into a small bun and then topped with onion, masala peanuts, pomegranate, fresh garlic chutney and sev. If you don't have pomegranate, you may also use black or green grapes cut into small pieces. Here, I have tried to recreate this a little differently than the original one. I use dhokla instead of bread. It is a combination of two famous Gujarati snacks - dhokla and dabeli. They make for perfect bites as a starter or snacks for your parties. I hope you enjoy this recipe!

Preparation Time: 30 minutes

Cooking Time: 30 minutes

Servings: 4 (as a meal) 

Ingredients: 

For Dhokla:

2 cups rava/ sooji/ cream of wheat

1 1/2 cup yogurt

2 teaspoons soda/ fruit soda

2 cups of water (approximately)

Salt to taste

  

For Dabeli Masala:

4 boiled potatoes (two cups mashed potatoes)

1/2 teaspoon cumin seeds

2 1/2 tablespoons Dabeli masala (store-bought)

2 tablespoons oil

2 tablespoons sweet and sour chutney (recipe)

2 tablespoons green coriander leaves, chopped

Salt to taste

For Garnishing:

1/2 cup green coriander chutney (recipe) 

1/4 cup garlic chutney (recipe)

1/2 cup finally chopped onions

1/2 cup pomegranate seeds/ anar Dana

1/2 cup nylon sev/ thin sev

1/2 cup masala peanuts

1/2 cup fresh coriander leaves, chopped

1/4 cup fresh coconut, grated

Directions:

1. First, boil the potatoes. At the same time, we may prepare the sooji batter. In a bowl, add two cups of rava, 1 1/2 cup yogurt, salt and 2 cups of water. Mix well and keep aside for 10 minutes. After, add a little more water for the right consistency to make dhokla. Add fruit soda and when the bubbles form, mix gently.
2. Pour the batter immediately into a 5" diameter greased four thali (I have a dhokla stand in which you may make four thalis at once). Shake the thali clockwise to spread the batter in an even layer.
3. Steam in steamer for 10 minutes. Then, remove and let it cool for three minutes. Remove the whole dhoklas from the thali without cutting into pieces. Repeat the procedure so altogether you will have eight round pieces of dhokla .
4. Next, heat oil on a pan and add cumin seeds. When they start to crackle, add dabeli masala and cook on medium flame for one minute. While stirring continuously, add the mashed potatoes, salt, sweet and sour chutney and a little water. Mix well and cook for another two to three minutes. Add fresh coriander leaves, mix and keep aside.
5. Place the mixture into a bowl and add 1/4 cup chopped onion, 1/4 cup pomegranate seeds, 1/4 cup masala peanuts, 1/4 nylon sev, 1/4 cup chopped coriander leaves and 1/2 portion of grated coconut. Mix everything with the potato mixture. Save the rest for the garnishing. 
6. Take one piece of whole dhokla on a plate and spread the dabeli mixture on the dhokla. Put another layer of dhokla on a top. Then, again spread the mixture on the dhokla. Garnish with masala peanuts, onion, pomegranate seeds, chopped green coriander leaves, sev and fresh grated coconut. Next, on top, garnish with sweet and sour chutney, garlic chutney and green coriander chutney.
7. Repeat the same procedure with other dhoklas and dabeli mixtures. You will have four big dabelis.
8. Cut into pieces and serve immediately.

Khaman Dhokla

Khaman dhokla is a famous Gujrati snack. It is readily available in every part of the state and also mostly everywhere in the country. People who love these dhoklas eat them for breakfast or as a savory accompaniment to lunch or dinner. The dhoklas may be made from gram flour or by soaking and grinding chana dal. It is then steamed in a steamer. With a variation in this recipe you may also make Amiri khaman dish. Here, I am sharing the recipe of besan khaman dhoklas.

Preparations Time: 10 minutes
Cooking Time: 15 minutes
Servings: 4

Ingredients:

• 1 1/2 cups gram flour
• 1 1/2 tablespoons rava/ sooji/ semtolina
• 1 1/2 teaspoons lemon juice
• 1 teaspoon Eno (fruit salt)
• 1/4 cup yogurt
• 1 teaspoon green chili and ginger paste (optional)
• 2 teaspoons sugar
• 3/4 cup water
• 1 teaspoon oil for greasing
• Salt to taste
• 1 tablespoon fresh shredded coconut 
• 2 tablespoons chopped green coriander leaves for garnish 

For Tempering:

• 3 tablespoons oil
• 3 to 4 green chilies, slit lengthwise and cut into halves
• 4 to 5 curry leaves
• 1 teaspoon sesame seeds
• 1 teaspoon mustard seeds
• A pinch of asafoetida 

Directions:

1. In a bowl, combine the besan, rava/semolina, sugar, ginger-green chili paste, lemon juice and salt with approx. 3/4 cup of water. Mix well using a whisk to get a smoother batter. 
2. Just before steaming, add the Eno and mix lightly.
3. Pour the mixture into a greased thali and spread evenly by rotating the thali clockwise. Steam in a steamer for 10 to 12 minutes. Keep aside.
4. Heat oil in a small nonstick pan. Add the mustard seeds. When the seeds crackle, add the sesame seeds, curry leaves, asafoetida, and green chilies. Sauté on medium flame for 20 seconds.
5. Remove from the flame, add 1/2 cup water and wait for a few minutes until the water is absorbed.
6. Pour the tempering over the dhoklas and spread evenly. 
7. Cut into desired pieces and garnish with coriander leaves.
8. Serve with green chutney.

White Khatta Dhokla (Idada)

White khatta dhokla is a delicious fluffy savory snack from the Indian state of Gujarat. It is made from rice and black gram (urad) dal. It is soaked overnight, ground the next day and fermented for about 6-8 hours thereafter before steaming. The, "khatta," in the name describes the flavor of this dhokla. The sourness is bought about by adding a little sour yogurt. Although ready mixes are available to do the job quickly, they cannot match the taste of traditional khatta dhokla made with homemade batter. So here, I will tell you how to make dhokla using a batter of rice and urad. This recipe requires advance preparation.

Soaking time: 5-6 hours
Preparation time: 5 minutes
Fermenting time: 8 hours
Cooking time: 30 minutes
Servings: 4

Ingredients:

• 1 cup rice (washed and drained) 
• 1/2 cup urad dal (washed and drained)
• 2 teaspoons green chilli paste
• 1 teaspoon ginger paste
• 1/2 teaspoon red chili powder
• 1/2 teaspoon baking soda (Eno)
• 2 teaspoons oil for topping
• 4 tablespoons fresh coriander leaves, chopped 
• 1 teaspoon methi/ fenugreek Dana
• 2 green chillis slit and cut 1 1/2" long
• 1 cup sour yogurt
• Salt to taste
• 1 teaspoon mustard seeds 
• Pinch hing/ asafoetida 

Directions:

1. Soak the dal and rice separately. Add methi dana in both the bowls of dal and rice. Keep aside for 5-6 hours. Drain well and blend in a mixer using water and sour yogurt until it is a smooth consistency.
2. Transfer the mixture into a deep bowl, add salt and mix well.
3. Cover it with a lid and keep aside to ferment in a warm place for at least 8 hours. After fermentation, mix the batter well and add the green chili paste, ginger paste and baking soda, Mix well.
4. Divide the batter into 4 equal portions. Pour a portion of the batter into a greased 7" thali and shake the thali clockwise to spread it in an even layer.
5. Sprinkle red chilli powder on a batter. Steam in a steamer for 8-10 minutes until the dhoklas are cooked.
6. Repeat steps 4-5 to make more three more thalis. Note: If you have a four thali stand then use that to make it easier since you may make all four thali together.
7. In a small kadai, heat the oil and add mustard seeds. When they start to crackle, add hing and the slit green chili. Pour the mix on all four thalis of dhokla. Garnish with fresh coriander leaves.
8. Cool slightly and cut into square or diamond shaped equal pieces using a knife. 
9. Serve immediately with green chutney (Recipe).

Rava/ Sooji/ Semolina Na Dhokla

Rava dhokla, a popular Gujarati dish, is very easy to make and may be served for breakfast or as a snack. There is no soaking, grinding or fermenting involved. Just mix the rava with sour yogurt and  eno salt to make the dhokla spongy. Hope you enjoy this recipe!

Prep time: 10 to 15 minutes
Cooking time: 15 to 20 minutes
Servings: 4

Ingredients:

• 1 cup rava/sooji
• 2 tablespoons gram flour
• 1/2 cup sour yogurt
• 4 teaspoons green chilli paste
• 1 teaspoon ginger paste
• 1/4 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon roasted cumin powder
• 1 tablespoon oil
• 1 teaspoon Eno salt
• Salt to taste
• Water (a little more than 1/2 cup)
• 1/2 cup chopped fresh coriander leaves

For tempering:

• 2 tablespoon oil
• 1-1/2 teaspoon mustard seeds
• 1 teaspoon sesame seeds
• Pinch of hing (asafoetida)

Directions:

1. In a bowl, mix rava, add gram flour, green chili paste, ginger paste, salt, turmeric powder and oil. Then, mix in the yogurt and get it all to a smooth paste-like consistency.
2. Add water, little by little, so there are no lumps. Mix well and cover the batter for five minutes.
3. Prepare the steamer by adding a little water and let it come to a boil. Grease the dhokla tray (3 tier tray) or thali with oil.
4. Add Eno on the batter. It will start to bubble up. Stir and immediately pour the batter into greased dhokla tray.
5. Sprinkle red chilli powder, cumin powder and chopped coriander leaves on all three trays. Steam for 10 to 12 minutes on medium heat. Check to see if it is cooked by inserting a knife and if it comes out clean, then it is ready.
6. Remove the tray from the steamer and let it cool for 5 minutes. Then, cut it into pieces.
7. For tempering, heat the oil in small pan. Once hot, add mustard seeds and let them pop. Then, add sesame seeds and hing. Turn off the stove, drizzle the tadka over the dhokla using a spoon.
8. Serve with green chutney.

Bread Disc Pizza

I usually make pizza bread as a snack, but one day I got into the mood to try something different. I had seen vegetable discs somewhere, so thought of creating those with a pizza filling. It is quite easy to make and takes little time in case you ever need a snack or need to whip up something fast for unplanned guests.

Prep time: 15 minutes
Cooking time: 30 minutes
Servings: 4

Ingredients:

• 16 slices of bread (for 8 discs)
• 1/4 cup onion, chopped
• 1/4 cup green bell pepper, chopped 
• 1 jalapeno, sliced
• 1 cup mozzarella cheese
• 1/2 cup pizza sauce (store bought)

Directions:

1. First you need two bowls. One should be bigger than the other (you may also use a cookie cutter). Preheat the oven to 350 degrees F.
2. Cut all 16 slices with the larger cutter. Then, cut 8 breads with the smaller shaped cutter in round shaped slices so that you get a ring shaped crust. (See the pictures below)
3. Apply pizza sauce on the 8 big round slices. Place the crust rings on top of the large round slices.
4. Spread cheese on the pizza sauce. Then, sprinkle the chopped green pepper and onion. Place a jalapeño on top. (Note: you may use toppings of your own choice.)
5. Place all the rings in a tray and place the tray in a preheated oven at 350 degrees F for about 5 to 7 minutes or until the rings are golden brown.
6. Pizza disc are ready to serve, serve them hot.

I used two small bowls. One is a little bigger than the other one.

Cut the round discs with big bowl

Cut half the round discs with small one

 

Apply the pizza sauce, then put the ring on top

Place the ring on top

Before baking it should look like this

Stuffed Bread Rolls

It is relatively straightforward and quite easy to make stuffed bread rolls. You may use different kinds of stuffing to make the rolls. For example, you may use paneer stuffing, green peas stuffing, potatoes stuffing, chili paneer stuffing or even pizza stuffing. The desired ingredients are stuffed inside the bread, rolled and shallow fried, or baked. In this recipe I used potato stuffing because my husband loves potatoes.

Prep time: 10 minutes
Cooking time: 20 to 25 minutes
Servings: 4

Ingredients:

• 16 slices of bread
• 2 cups potatoes, boiled and cubed
• 1 small onion, chopped
• 2 green chilis, chopped
• 1/2 teaspoon ginger, minced
• Pinch of turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon amchur/ dry mango powder
• 2 tablespoon fresh green coriander leaves, chopped
• 1/2 teaspoon garam masala
• Salt to taste
• Oil as needed
• A little water

Directions:

1. Steam the potato cubes until they are cooked. Then, mash them.
2. In a pan, add one tablespoon oil on medium heat. Sauté the onion until it is light brown.
3. Add the chili powder, garam masala, turmeric powder, amchur powder, green chili, ginger, salt and chopped coriander leaves and mix well.
4. Add in the mashed potatoes and turn off the stove letting the mixture cool down. Divide the mixture to 16 equal balls and make them oblong or oval shaped balls. Set aside.
5. Trim the edges of the bread and roll the slices individually to flatten them. Place one ball towards an end and begin to roll. Stick the edges together and seal the inner filling by applying a little water on the corners of the bread. Heat oil in a pan and shallow fry them until they are golden brown. 
6. Serve the bread rolls with green and sweet chutney.

Bon Appétit!

Roll the bread with rolling pin:

Potato stuffing:

 

Place the ball on bread:

Make the roll:

Chili Paneer Pinwheel

Chili paneer pinwheels are a great party treat for an appetizer or finger food. They are relatively easy to make and provide for an interesting twist on an Indian snack. You may make different kinds of pinwheels using the same dough. For example, a samosa pinwheel or green peas pinwheel. You may make pinwheels out of any vegetables. They are a mouthwatering snack!

Prep Time: 10 to 15 minutes
Cooking time: 25 to 30 minutes
Servings: 4

Ingredients:

• 1 frozen Crescent dough roll (8 oz.)
• 1 cup paneer, crumbled or shredded 
• 1/3 cup red bell pepper, finely chopped
• 1/3 cup green bell pepper, finely chopped
• 1/3 cup onion, finely chopped
• 1/4 cup green coriander leaves, chopped
• 1/2 teaspoon garlic, chopped
• 1/2 teaspoon ginger, chopped
• 1/2 teaspoon green chili, chopped
• 2 teaspoon soy sauce
• 1 teaspoon chili sauce
• 1/2 teaspoon red chili flakes
• 1/4 teaspoon ground black pepper
• Cooking oil spray
• Salt to taste

Directions:

1. While going through steps 2 through 6, preheat the oven to 350 degrees F.
2. For the stuffing, in a bowl, add all of the above-mentioned ingredients except for the cooking oil spray. Mix well and keep aside.
3. On a wooden surface, place the crescent roll and flatten it out with a rolling pin. 
4. Add the chili paneer stuffing in the center and spread evenly. 
5. Next, roll the dough gently with the stuffing. Slice the roll into 1/4 inch thick pieces.
6. Take a baking tray and spray some oil over it. Place the chili paneer rolls in the tray about one inch apart.
7. Bake the pinwheels in the preheated oven for about 20 minutes or until golden brown.
8. Serve hot.

Note: If you cannot find crescent roll dough, then you may use puff pastry dough sheet as an alternative.

Photo of Crescent roll used:  

Alternative puff pastry sheets:

Inside Out Pav Vada

Pav vada is an Indian burger with filling made by deep frying a potato patty, mixed with assorted spices, in gram flour batter. I've tried a little different version of making pav vada in this recipe. Instead of bread on the outside, I've put bread inside the potato stuffing. Everything is same as you would normally make it. It's just a different way to serve pav vada. This dish is great as a party starter/ appetizer. The best part? No bread crumbs! It's tasty and delicious. Enjoy!

Prep Time: 10 minutes
Cooking Time: 30 minutes
Servings: 4 (makes 12 vada)

Ingredients:

• 3 medium size potatoes (boiled, peeled and mashed)
• 3 green chili, chopped
• 1 teaspoon garlic, chopped
• 1/2 teaspoon ginger, chopped
• 1/4 teaspoon turmeric powder
• Pinch of garam masala
• 1 tablespoon fresh lemon juice 
• Pinch of sugar
• Pinch of hing
• 1/4 cup fresh coriander leaves, chopped
• 1 tablspoon oil
• Salt to taste
• 6 green chili, fried
• Dry red garlic chutney
• 6 slices of bread
• Oil for deep frying

For the Outer Covering:

• 3/4 cup besan/gram flour
• 1 tablespoon rice flour
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/4 teaspoon dhanajeera powder
• Pinch of hing
• A pinch of baking soda
• Salt to taste

Directions:

1. In a mortar and pestle, pound the green chilis, ginger and garlic.
2. On a pan, heat oil and add hing, the pounded mixture, turmeric powder, garam masala and sauté for a few seconds. Then, add the mashed potatoes, salt and mix well. Add green coriander leaves, lemon juice, pinch of sugar and continue to mix well. 
3. Remove from the stove and cool. Divide the mixture into twelve equal portions. Next, on a chopping board, cut the slices of the bread into four squares. Take two of the squares, apply dry garlic chutney in between two squares and cover the bread with aloo stuffing. Prepare each of the balls in the same way.
4. For the outer covering, combine all the aforementioned ingredients in a bowl and make a batter using water. (approx. 1/3 cup of water)
5. Dip each potato ball into the batter and allow it to coat the ball well.
6. Heat oil in a kadai and deep fry each ball in hot oil until it is golden brown. Drain on absorbent paper and keep aside. 
7. Serve hot with fried green chili and dry red garlic chutney.

Pav Bhaji in a Cone

Pav bhaji is traditionally served with bread as a main course meal. Here I've tried to create the same combination a different way to serve it as an appetizer. I made a cone from all purpose flour dough, baked it and filled it up with traditional bhaji. It came out very handy to serve and quite tasty too. You may also serve the cone with different kinds of fillings. For example, potato stuffing, chiili paneer stuffing, falafal stuffing etc. You may use your own imagination and create a whole new dish. So cook some bhaji, relax and enjoy this version of serving the bhaji in a cone.

For The Cone:

Prep Time: 10 minutes
Cooking time: 45 minutes (includes 30 minutes of flour rising time)
Servings: 4 (for 8 cones)

Ingredients:

• 2 cups all purpose flour
• 3/4 teaspoon sugar
• 2 teaspoon Eno (fruit salt)
• Salt to taste
• Milk as required (to make the dough)
• 2 tablespoons butter (for applying on the cones)

For the Pav Bhaji:

Prep time: 15 minutes

Cooking time: 20 minutes

Servings: 4 

Ingredients : (to make 8 cones)

• 1 idaho potato (boiled, peeled and mashed)
• 1 tablespoon boiled green peas (mashed)
• 1 small onion, chopped
• 1 tablespoon chopped green capcicum
• 2 plum tomatoes, diced
• 1 teaspoon pav bhaji masala
• 1-1/2 tablespoons oil
• 2 tablespoons butter
• Salt to taste

Chiili Garlic Paste:

• 3 cloves garlic
• 1 green chilli
• 1-1/2 teaspoon red chilli powder
• 1/8 teaspoon dhanajeera powder
• 1 teaspoon green coriander leaves, chopped
• Salt to taste

Directions for the cone:

1. Combine all the ingredients for the dough in a deep bowl and knead to a soft consistency using  milk, as required. Keep the dough aside for at least a 1/2 hour to allow it to rise.
2. Divide the dough into 2 equal portions. Roll one portion of flour dough into an oblong shape (approx. 8" x 5").
3. Cut the rolled dough vertically into four equal strips using a sharp knife. Take a strip and wet it with a little water evenly on one surface. Wrap the strip with the watered side facing in and swirl it while slightly overlapping it on an aluminium cone shaped mould (see the picture below).
4. Repeat with the second portion to make the 8 cones. Apply a little melted butter on the dough on all the sides once wrapped.
5. Preheat the oven on 325 degrees.
6. Place the mould on a baking sheet and bake until it gets golden brown. Take out from the oven and let it cool.

Directions for the bhaji:

1. First, to make the chili paste, add every thing listed in a food processor and blend. Then, add a little water to get a paste consistency and keep aside.
2. Heat the butter and oil in a large pan or kadai.
3. Add the onions, a little salt and saute for a five minutes while stirring occasionally. Once the onions are translucent, add the green capsicum and mashed green peas. Saute for an additional 2 minutes.
4. Add the tomatoes and cook for 4 to 5 minutes. Mash well using a potato masher.
5. Add boiled potatoes, mix well and cook for an additional 3 minutes. Then, add 1/2 cup of water and cook for 2 more minutes while mashing it.
6. Add the red garlic chili paste, to taste and desired spice level, pav bhaji masala and salt (add very little salt as there is already salt in the garlic paste). Cook for 2 to 3 minutes.
7. The bhaji is now ready to serve. Garnish it with green coriander leaves. 
8. Top the bhaji with butter (optional).
9. Prepare the bhaji in advance so you may serve it with warm bread cone.

Pav bhaji in cone:

Bread cone:

Aluminum mould:

Muthiya

Muthiya is an Indian appetizer which may also serve as a snack. The name is derived from the way it is made - the "gripping" action of a hand. They may be cooked and eaten either fried or steamed for the health conscience. Muthiya may be made with a variety of flavors by adding different ingredients. For example, green squash (doodhi) muthiya, rice muthiya, fenugreek (methi) muthiya, cabbage muthiya, spinach muthiya and so on. I made this specific recipe of muthiya with leftover rice and dal. It is a nice way to use leftover food and make another dish for an evening snack or dinner. So here I am sharing this recipe and I hope you will enjoy too!!

Prep time: 10 minutes
Cooking time: 30 minutes
Servings: 4

Ingredients:

For muthiya dough:

• 1 cup cooked rice
• 1 cup cooked dal (any type of dal)
• 2 to 3 green chilis, finely chooped
• 1 teaspoon minced ginger
• 1/2 teaspoon turmeric powder 
• 1 teaspoon red chili powder 
• 1/2 teaspoon dhana-jeera powder
• 1/2 cup whole wheat flour
• 1/4 cup chickpea flour
• 1/4 cup soji/semolina
• 1-1/2 tablespoon lemon juice
• 3 tablespoon oil
• Salt to taste

For tempering/vaghar:

• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 tablespoon sesame seeds
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/4 teaspoon dhana-jeera powder
• 5 tablespoons of oil
• Pinch of hing/asafoetida
• Salt to taste
• 2 tablespoon chopped fresh green coriander leaves for garnish

Directions:

1. First, remove the extra water from surface of the dal (if leftover). Also, remove any curry leaves, kokum and green chili - large pieces that may affect the consistency of the dal.
2. Mix all of the ingredients mentioned under the muthiya dough section in a bowl. Knead to a soft consistency. Add extra water, if needed.
3. Divide the dough into 8 portions. With oiled hands, shape each portion into long cylindrical rolls.
4. Place them on a well-oiled sieve plate in a steam cooker. Steam for 20 to 25 minutes until they are cooked and then let them cool.
5. Slice them into equal 1/4" thick pieces and keep aside.
6. On low flame, heat oil in a pan or kadai. Add mustard seeds and cumin seeds. As they crackle, add hing, sesame seeds and turmeric powder. Then, add the sliced muthiya pieces, red chili powder, dhana-jeera powder and salt.
7. Gently toss and finally, garnish them with fresh chopped green coriander leaves.
8. Serve hot with green coriander chutney, lemon wedges or pickles.

Multi-Color Aloo Tikki

Aloo Tikki (potato cutlet/patty) is a versatile recipe you will find yourself making and eating in a variety of ways. For example, you can eat it as the main ingredient in a burger, or with ragda, with chole, or just plain with any chutney. Aloo Tikki can be made and stored away for a rainy day or as a snack. In honor of Holi, I've tried a slight variation and created a multi-color Aloo Tikki with assorted pureés. While the tikkis I've made are large in size, you may adjust the size as you best feel appropriate. I hope you enjoy this recipe!

Prep Time: 30 minutes
Cooking Time: 20 minutes
Servings: 4  (makes 4 big tikkis)

Ingredients:

• 4 potatoes (boiled, peeled and mashed)
• 1 small beet root (boiled and puréed)
• 1/2 carrot (boiled and puréed)
• 1/2 cup blanched spinach for puree
• 1/3 cup chopped green coriander leaves for puree + 2 tablespoons for potato stuffing
• 1 tablespoon chopped mint leaves for puree
• 4 to 5 green chili paste (adjust accordingly based on spice preference)
• 1 teaspoon ginger paste
• 1 teaspoon lemon juice
• 1/2 teaspoon turmeric powder
• 1/4 teaspoon black salt
• 1/8  teaspoon ground black pepper
• 4 tablespoons corn starch
• Salt to taste
• Oil for shallow fry
• Few strands of carrot, beet root and deep fried spinach for garnish (optional)

Directions:

1. Peel and mash the boiled potatoes
2. Create three separate purée groups and keep aside
• spinach, coriander leaves, and mint leaves purée (green)
• Carrot purée (orange)
• beet root purée (red)
3. To create aloo stuffing, mix chili paste, ginger paste, lemon juice, black pepper, salt, coriander leaves, corn starch and black salt. Mix well.
4. Divide the mixture into four equal parts and place in four separate bowls.
5. In the first bowl, add turmeric powder to the potato mixture (yellow). In the second bowl, add the green purée. In the third bowl, add the orange purée. In the fourth bowl, add the red purée. Make sure to mix each bowl well.  
6. If the mixture is too sticky, add more corn starch.
7. Within each bowl, divide the mixtures into four small equal sized balls. Join one ball of each color by pressing together, shaping all four into a larger tikki round, about 3.5" in size. 
8. In a pan, add oil on medium heat and shallow fry the tikki patties
9. After frying, place the tikkis on a paper towel to absorb any extra oil.
10. Serve with green coriander chutney and sweet sour chutney.

Colorful Aloo Tikki

Three purées - 1) Spinach, coriander and mint puree (Green), 2) Carrot puree (Orange) and 3) Beet root puree (Red)

Potato Mixture divided in four parts

Puree added, fourth one is turmeric powder

 

Tikkis created by joining four colors of aloo mixture together

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

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)