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)

Mexican Black Beans

The only thing my family loves more than Indian food is Mexican food. The primary ingredient in our meals is black beans, which you may eat with dips, salads or even burritos. A bowl of black beans with some rice, bread or greens is a meal in itself, but it is also a side dish to round out just about any meal.

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

Ingredients:

• 2 - 15 oz. cans of black beans, rinsed and drained (you can also use dry black beans after soaking in water for 6 hours and then cooking in a pressure cooker)
• 2 small onions diced. Set aside 1 tablespoon of diced onions for garnishing
• 4 cloves of garlic, minced
• 2 jalapenos, minced
• 2 tablespoons olive oil
• 2 1/2 teaspoon ground cumin powder
• 1/2 teaspoon ground black pepper
• 2 tablespoons chopped tomatoes (for garnishing)
• 2 tablespoons fresh chopped coriander leaves (for garnishing)
• 2 tablespoons fresh lime/lemon juice
• Salt to taste

Directions:

1. Place a skillet or pot over medium high heat.
2. Add oil and diced onions and cook for 4 to 5 minutes while stirring until soft.
3. Add minced garlic, jalapenos, salt and black pepper. Saute for 1 minute.
4. Add black beans and cumin powder. Stir for 3 to 4 minutes.
5. Transfer the beans into a bowl and squeeze fresh lemon juice on top.
6. Garnish with onions, tomatoes, and coriander leaves.
7. Serve with any Mexican meal.

Notes:

For Jains, omit onion and garlic. Instead you may use cabbage and one small seeded chopped tomato.

Makki Ki Roti

Makki ki roti is a classic Punjabi corn meal flat roti spiced with green chili, ginger, and some other spices. The combination of makki ki roti with sarson ka saag and butter is quite famous. This is another one of my husband's favorite dishes.

Prep time: 15 minutes
Cooking time: 30 minutes
Serving: 4 (8 rotis)

Ingredients:

• 1 1/2 cup corn flour / maize flour
• 1/2 cup whole wheat flout
• 1/2 teaspoon carom / ajwain seeds
• Pinch turmeric powder
• 1/2 teaspoon minced green chili
• 1/2 teaspoon minced ginger
• Salt to taste

Directions:

1. In a bowl, mix together all of the ingredients together. Knead the dough together adding warm water as needed.
2. Divide the dough in eight equal portions and shape into balls
3. Roll out each ball by sprinkling a little corn flour on a pastry board to help the rolling process
4. Heat a tawa and place a roti on it, cook on medium heat until one side is half done. Flip it over and cook until both sides are golden brown
5. Serve hot with a dollop of butter or purified butter/ghee
6. Make the rest of the rotis the same way

Notes:

Eat makki ki roti with sarson ka saag and dal makhani (see picture below) 

Makki Ki Roti with Sarson Ka Saag and Dal Makhani

Dal Makhani

Dal makhani, when translated literally means buttered lentils, has a very rich and creamy texture. It is made from whole urad dal (black lentil), rajma (kidney beans), butter, and cream. Though dal makhani is not a type of dal that you eat on everyday basis, it is extremely flavorful and best with fresh hot naan or rice. It requires a bit of advance preparation followed by 90 minutes cooking so it's best made with ample time. Dal makhani is a favorite of my husband (Ashok) and elder son (Ravi).

Soaking time: 8 to 9 hours
Prep time: 30 minutes
Cooking time: 1 hour
Servings: 4

Ingredients:

• 1 cup whole black urad dal (black lentil), soaked  
• 1/4 cup rajma (red kidney beans), soaked 
• 2 medium onions, chopped 
• 4 medium tomatoes, chopped 
• 4 inch ginger, chopped 
• 1 tablespoon ginger, shredded for garnish 
• 8 cloves garlic, chopped 
• 4 green chilies, cut into half 
• 7 to 8 pieces of limdo (curry leaves)  
• 1/4 cup heavy cream 
• 6 tablespoons butter 
• 2 teaspoons red chili powder  
• 2 teaspoons cumin seeds 
• 1-1/2 teaspoon garam masala 
• 2 tablespoons oil 
• 1/4 cup green coriander leaves, chopped 
• Salt to taste 

Directions:

1. Put the black urad dal, rajma and approximately 6 cups of water in a pressure cooker and soak for 8-9 hours.
2. In the same pressure cooker with dal, rajma and water already within, add the chopped tomatoes, curry leaves, green chills, half of the ginger, half of the garlic and red chili powder. Cook the dal under pressure for 8 to 10 whistles. Let it cool prior to opening the pressure cooker.
3. In a pan, heat oil and butter on a medium heat. Add the cumin seeds. When the seeds change color, add the chopped onion and sauté until golden brown.
4. Add the remaining ginger and garlic and sauté for 1 minute. Add garam masala and salt. Pour the mixture into the pressure cooker.
5. Lower the heat and cook the dal without any whistles for 45 minutes. When the pressure is off, open the cooker.
6. Add fresh cream and stir. Simmer for another 5 minutes.
7. Garnish with coriander leaves and shredded ginger.
8. Serve hot with naan, roti, paratha or rice.