Kotha Chutney

Kotha chutney is made from its namesake, a fruit known as kotha. Kotha is also known as, "wood apple." In Rajasthan, kotha chutney is very popular and in Gujarat it is used to accompany the traditional dish known as undhiyu/umbadiyu. I made this chutney from dry kotha powder since it is not available in America. The chutney is very easy to make with a few simple ingredients.

Prep time: 5 to 10 minutes
Cooking time: 5 minutes
Servings: 4

Ingredients:

• 2 tablespoons dry kotha powder
• 1 tablespoon grated gol/ jaggery/ gud (optional for sweetness)
• 1-1/2 teaspoon cumin seeds
• 1 medium red capsicum
• 1-1/2 teaspoon red chili powder
• Salt to taste

Directions:

1. In a mixer, add red capsicum (cut the stem), cumin seeds, red chili powder, gol, kotha powder and salt. 
2. Add a little water (2 tablespoons) and blend it in the mixer. 
3. Chutney is now ready to serve.
4. Serve with matla undhiyu or any Indian meal. Also works well with any kind of chaat.

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:

Sada Dosa (South Indian Recipe)

Dosa, a crisp and thin crepe made of rice and urad dal batter, is an extremely popular dish in south India. Making a homemade dosa involves three simple stages with the batter: soaking, grinding and fermenting. You may make different kinds of dosas with the same batter. For example, a masala dosa, mysore masala dosa, paper dosa, cheese dosa, paneer dosa etc. You can do numerous dosa variations by using few simple additional ingredients.

Soaking time: 4 hours
Fermentation time: 6 to 7 hours
Prep time:  15 Minutes
Cooking time: 30 to 35 minutes
Servings: 4

Ingredients:

• 1-1/2 cups parboiled rice
• 1/2 cup urad dal (split black urad dal)
• 1 teaspoon fenugreek seeds
• Oil and ghee for frying
• Salt to taste

Directions:

1. Soak urad dal and fenugreek seeds in water for 4 hours and then drain. At the same time, soak  rice in water for 4 hours and then drain.
2. Blend the urad dal and fenugreek seeds together in a mixer until you have a smooth paste-like consistency. Add water little by little, as required.
3. Blend the rice in a mixer adding a little water, as required.
4. Combine both pastes together in a bowl, cover it and keep aside to ferment (6 to 7 hours).
5. Once the batter is fermented, add salt to the batter and mix it well. Thin with water, if necessary, before proceeding.
6. To make the dosas, set a griddle or cast iron skillet over medium heat and brush with 1 teaspoon of oil.
7. Ladle 1/4 cup batter in the center of griddle, using the bottom of ladle, and quickly spread the batter outward in a circular motion to a diameter of about 7 to 8 inches. Drizzle oil or ghee over the top.
8. Leave the dosa batter to brown gradually until the outer edges begin to look dry. Cook on one side only. With a spatula, carefully loosen the dosa from the griddle. The bottom should be crisp and browned.
9. Continue making dosas, one at a time.
10. Serve hot with coconut chutney, sambar and aloo bhaji on the side.

Check out the recipes for Coconut Chutney, Sambar and Aloo Bhaji on my blog!

Dosa with chutney, aloo Bhaji and sambar:

Sada dosa

Badshahi Khichdi

Khichdi, a dal and rice medley cooked with spices is a simply, yet cozy, meal - great during the winter. Badshah khichdi, literally translated to mean a king's version, is the same khichdi, but cooked with layered cabbage and vegetables similar to lasagna. While this recipe involves a lot of ingredients, it is rather simple and much may be done while the rice and dal are cooking. I learned this dish from one of my friends (Vandana). You may eat this khichdi as it is or it may be served with yogurt. Enjoy!

Prep Time: 15 minutes
Cooking Time: 45 minutes
Servings: 4

Ingredients:

For Khichdi:

• 3/4 cup toovar dal
• 3/4 cup rice
• 3 tablespoons ghee
• 1/4 teaspoon turmeric powder
• Salt to taste

For Cabbage Vegetable:

• 8 cups cabbage
• 2 teaspoon green chili paste
• 1 teaspoon ginger paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1/2 teaspoon dhanajeera powder
• 1/2 teaspoon garam masala
• Salt to taste
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• Pinch of hing (asafoetida)
• 2 tablespoons oil

For Mixed Vegetables:

• 4 cups frozen mixed vegetables (or you may get fresh vegetables: corn, green peas, carrots and string green beans)
• 2 teaspoons green chili paste
• 1 teaspoon ginger paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1/2 teaspoon dhanajeera powder
• 1/2 teaspoon garam masala
• Salt to taste
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• Pinch of hing (asafoetida)
• 2 tablespoons oil

For Tempering the Khichdi:

• 1 teaspoon ghee
• 1/4 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• Pinch of hing

Garnishing:

• Fresh green coriander leaves, chopped
• 4-5 green chilies cut into pieces about 1-1/2 inch long and fried

Directions:

1. Clean, wash and soak the rice and toovar dal in water for 15 minutes. Drain and keep aside.
2. In a pressure cooker, add dal, rice, salt, turmeric powder, ghee and about 3 cups of hot water. Mix well and pressure cook for 4 whistles. (Allow the pressurized steam to escape before opening the lid)
3. In the mean time, prepare the vegetables while the khichdi is cooking. For the cabbage, heat oil in pan and add mustard seeds. When they start crackling, add cumin seeds and hing. Then, add the cabbage, all the spices except salt, chili and ginger paste. Mix it well and when the cabbage is half cooked, add salt to it and mix. Do not overcook the cabbage so as to keep it a little crunchy.
4. For the mixed vegetables, follow the same procedure as #3. Heat oil in a pan and add mustard seeds. When they start crackling, add cumin seeds and hing. Then, add the mixed vegetables, all the spices except salt, green chili and ginger paste. Mix it well and when vegetables are half cooked, add salt to it, continue to mix and cook.
5. In a pan with oil, fry the green chilis with a sprinkle of salt and dhanajeera powder and mix.
6. Now, to assemble the dish I used a fluted bakeware mold. If you don't have one, you may assemble it in any transparent dish or bowl. First, grease the mold. Then, make the first layer of cabbage (1/2 of the portion). Second, a mixed vegetable layer (1/2 of the portion). Third, a 1/2 layer portion of khichdi. Repeat the same procedure again for layers four to six. 
7. In a small pan, heat ghee. Then, add mustard seeds and when they start to crackle, add cumin seeds and hing. Pour the tempering onto the khichdi. Press with a spatula.
8. Lastly, put a plate on top of the mold and flip it over so the plate is on the bottom. Remove the mold and serve hot with green chilies and yogurt or raita!!! Enjoy!

Mold

Amritsari Kulcha

A delicious brunch of Amritsari kulcha is a popular dish amongst people in northern part of India. I was in Amritsar, Punjab last year and during my stay I had kulcha with raita or yogurt everyday! I didn't have any curry with it, but you may for a fuller meal. If so, you may eat with chole or dal makhani. You may easily prepare these delicious kulchas and enjoy them at home at any time. Here is a straight-from-Punjab recipe for Amritsari kulchas!

Prep Time: 1 hour
Cooking time: 30 minutes
Servings: 4 (8 kulchas)

Ingredients:

For the dough:

• 4 cups all purpose flour (maida)
• 3/4 cup plain yogurt
• 1 teaspoon baking soda
• 9 teaspoons ghee
• Salt to taste

For the filling:

• 2 large potatoes, boiled and grated
• 3 green chilis, chopped
• 1-1/2 teaspoons ginger, grated
• 1 teaspoon lime juice
• 1 teaspoon garam masala
• Salt to taste
• 2 tablespoon coarsely ground coriander seeds
• 1-1/2 teaspoons red chili powder
• 1/4 cup fresh coriander leaves, chopped

Directions:

1. Mix the all purpose flour (maida) with salt, baking soda, ghee, and yogurt. Use a little water, if needed, to make the dough softer.
2. Put the dough on a clean surface and knead well. Initially, if the dough feels sticky, do not worry as you work the dough it tends to get less sticky. Make 8 soft balls with the well kneaded dough and set aside covered for 30 to 40 minutes.
3. Boil 2 large potatoes, cool and peel them. Grate the potatoes, add salt, lime juice, chopped green chilies, grated ginger and garam masala. Mix it well and keep aside.
4. Grease the dough with some ghee and flatten it. Or, use a rolling pin, roll the dough to a 3 to 4 inch diameter.
5. Place the potato filling (1/8 part) on the dough and bring the sides together. Press them well to join it in the middle. Make a smooth ball and use your fingers to flatten it gently or use a rolling pin. Roll the dough to form an even 5 to 6 inch diameter kulcha. Follow the same procedure for rest of the dough and filling.
6. Sprinkle some ground coriander seeds and press them in well, Also, sprinkle some coriander leaves and red chili powder.
7. Preheat the oven to 500F degrees. I used a pizza tray for baking the kulcha, but you may use a similar baking tray or pan appropriately sized. Gently place each kulcha on the baking tray and put in the oven. Bake the kulchas for 5 to 6 minutes or until they turn golden brown. Cooking them on high heat makes the kulchas cook evenly while remaining soft. Slow baking will make them hard and crisp.
8. Remove when done and apply some ghee.
9. Serve with any curries (i.e. chole) or just chilled yogurt or raita.

Bake it in a pizza tray

Doodhi Na Paratha/ Lauki ka Paratha

Stuffed with grated doodhi/ lauki/ calabash/ bottle gourd (it goes by many names), this paratha tastes better when served with raita or aloo vegetable curry. Doodhi paratha is another healthy and delicioud flat bread recipe. I hope you enjoy it!

Prep Time: 15 minutes
Cooking Time: 30 to 35 minutes
Servings: 4 (8 parathas)

Ingredients:

For the Stuffing:

• 3 cups doodhi, grated
• 2 teaspoon dry amchur powder
• 1 teaspoon garam masala
• 1 teaspoon green chilli chopped
• 4 tablespoon chopped coriander leaves
• 1/2 teaspoon minced ginger
• Salt to taste

For the Dough:

• 2 cups whole wheat flower
• Salt to taste
• oil for cooking

Directions:

1. First, add salt to the grated doodhi and leave it on the side for ten minutes. Then, transfer the doodhi to a cloth and squeeze out the excess water.
2. Transfer the doodhi to a bowl, add all the above mentioned ingredients under stuffing and mix it well.
3. Next, combine the wheat flour and salt in a bowl. Mix well and knead into a soft dough using enough water. Make eight round balls.
4. Roll the dough into a circle 4 inches in diameter. Place the stuffing in the center and bring the edges together at the center to seal tightly.
5. Roll it out again into a circle 6 inches in diameter using little flour.
6. Heat the tava or pan on medium heat and cook each paratha, using a little oil, until golden brown spots appear on both sides.
7. Repeat the procedure with rest of the balls.
8. Serve hot with raita (yogurt) or potato vegetable curry.

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.