Fried Idlis

Since I've moved to Bangalore I've been making a lot of Idlis and Dosas. I especially love mini-idlis with hot sambar. But often, inevitably some idlis are left over. And well, you can't really have the same breakfast twice. So I've found a snack that works best for me with my evening chai (or coffee if you prefer). It's quite simple really.

You'll need:

• Leftover idlies - 4 if they are mini, 2 if they are regular
• 1 medium onion - julienne
• 1/2 tsp mustard seeds 
• 2-3 curry leaves
• 1 dry red chilli
• 1 green chilli - sliced long
• 1 tbsp oil 
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1/2 tsp sambar powder
• Salt to taste
• 1 tbsp fresh grated coconut (you can also use dry grated powder that is readily available)
• Juice of 1/2 lemon
• A pinch of sugar (optional)

How to

• Cut the idlis in to bite size pieces
• In a bowl, mix chilli powder, turmeric powder, sambar powder, salt and the grated coconut. If you are using sugar add that too. Mix well. 
• Add idlis to this bowl and rub the spice mix over them. Keep aside.
• Heat oil in a pan (preferably non stick). When hot, add mustard seeds, curry leaves, dry red chilli, green chilli and the chopped onion. Stir well and fry till onion turns golden brown.
• Add the spiced idlis and mix well. Cover and cook on a simmer for 1 min. Keep stirring in between to ensure that the spices are getting cooked well and do not burn
• Turn off the flame. Add lemon juice and mix well
• Serve hot. You can garnish with some fresh coriander leaves and grated coconut

Sabudana Vada

Most people eat it during fasts, but i just love the snackiness of it :). It does take some prep time though since the Sabudana needs to soak. So you need to plan at least 2 hours in advance.

You need:

1. Sabudana - 1 cup (soak for at least two hours)
2. Boiled potatoes - 4 small or 2 medium
3. Green chilli - 1 - finely chopped
4. Roasted unsalted peanuts - 2 tbsp (optional)
5. Red chilli powder - 1 tsp
6. Turmeric powder - 1 tsp
7. Salt to taste
8. Bread crumbs/ Maida/ Rice flour  - whatever is available to coat the vadas before frying
9. Oil to deep fry

How to:

1. Wash the soaked sabudana till all the starch is gone and only the pearls remain
2. Crush the peanuts
3. Mash the potatoes
4. In a bowl mix all ingredients (except the coating ingredients)  and knead well till it sticks together
5. Make small patties and roll them in the bread crumbs
6. Heat oil in a deep pan. When it's really hot, add the vada's to fry till they are a darker shade of brown
7. Serve hot with green chutney 

Aloo Tikki (Spicy Potato Fritters)

A tasty evening snack to be enjoyed on a nice rainy day. There are two versions to it, plain tikki and tikki chhole. I am going to write about the plain tikki in this post and follow it up with tikki chhole (ideal for a kitty party) in the next one.

It's fairly easy and quick to make :)

You need

1. 4 large potatoes - boiled
2. Salt to taste
3. 1 cup of Oil for frying
4. Bread crumbs for coating
5. Sweet tamarind chutney
6. Green coriander chutney
7. Red chilly powder to garnish
8. Chaat masala to garnish
9. namkeen (optional)
10. Finely chopped onion (optional)

How to:

1. Grate the potatoes. Add salt and mix well.
2. Shape the potato mixture into round balls and flatten in the middle to make patties
3. Roll in the bread crumbs to give an even coating of crumbs and keep aside
4. Heat the oil on a griddle and deep fry the tikkis in the center of the griddle. As they turn golden move them away from the center and arrange onto the sides. Cook till crisp and serve hot.
5. For serving - Crush the tikki slightly and garnish with sweet tamarind chutney and green coriander chutney. Sprinkle some red chilly powder and chaat masala. Can also add some namkeen and finely chopped onions.

Pav Bhaji

This Mumbai delicacy is easy to make while being a veggie fix for the kids. Just the thing when you want to eat something warm and spicy.

You need:

• 1 large potato - diced into cubes
• 1 cup of mixed vegetables - peas, carrots, cauliflower, beans, capsicum
• 2 large onions - finely chopped
• 2 large tomatoes - finely chopped
• 5-6 cloves of garlic - crushed
• Oil - 3 tbsp
• Butter - 2 tbsp
• Red chilly powder - 2 tsp
• Pav bhaji masala - 3- 4 tbsp (available ready made in the market)
• Salt to taste
• Lemon slices and chopped onion to garnish

How to:

• Boil the potato and mixed vegetables together till soft (one steam in a pressure cooker will do)
• Heat the oil in a deep pan and saute till lightly brown. Add the garlic and cook for 1 minute. Add the tomatoes and cook till soft.
• Add the pav bhaji masala, salt and red chilly powder and cook till the oil leaves the sides
• Mash the steamed vegetables well and add to the onion mixture. Mix well and add water if needed to make it a thick paste.
• Add the butter and stir well
• While serving add lemon juice and chopped onion. Serve with lightly roasted Pav ( a kind of bun)

Maggie Aglio Olio TM

This is hubby's recipe for Maggie.. I am TradeMarking it for him right here...100% original and makes the ho-hum same noodles extra special.

You need:
Maggie noodles - 1 pack
Black olives - a handful (chopped)
Jalapaenoes - a few pieces - depends on how spicy you like it (chopped)
Garlic - 2 cloves (finely chopped)
Olive oil - 1 tbsp
Chilly flakes - 1 tsp
Oregano - 1/2 tsp
Salt to taste

How to:
Make maggie as per directions on the pack. Heat the oilve oil in a pan. Saute the garlic, olives and jalapaenoes for 1 minute. Add the salt, oregano and chilly flakes. Stir in the maggie. Ready to eat :)
The perfect midnight snack!!

Breadrolls

This is something that makes me drool on a cool rainy day. Crispy, fried, hot.. just what the day needs to make it perfect.
You will need:

• Boiled potatoes - 2 ( if you like veggies you can also use, 1 boiled potato and 1 cup of mixed boiled vegetables)


• White bread slices - 6 (don't use brown bread as it soaks in more oil)


• Green chilly - 1 chopped


• Coriander leaves - a handful - chopped finely (optional)


• Fennel seeds - 1 tsp


• Red chilly powder - 1 tsp


• Turmeric powder - 1/2 tsp


• Salt to taste


• Oil to deep fry

How to:

• Finely mash the potatoes/ vegetables


• Add all the remaining ingredients except bread and oil. Mix well. Taste to check if the spice is according to your taste and adjust the mixture.


• Cut off the brown edges of the bread slices


• Dip one slice of bread in a little water and quickly squeeze it out tight between your palms. This moist bread will be the covering of the roll


• While holding the pressed bread slice in your hand, put some filling in the center. Fold the bread slice diagonally and press the ends closed to make a long roll


• Make all 6 rolls and if you have time cover with a moist cloth and keep in the fridge for 15 minutes


• Heat oil in a deep pan. Fry the rolls till they are golden brown in color. Remove from flame and serve hot with ketchup

Roasted rosemary vegetables

This is a quick fix I do when in need for a quick snack. Comfort food at it's best.
You need:
Red bell pepper - 1/2
Yellow bell pepper - 1/2
Capsicum - 1/2
Potato - 1 large
French beans - a handful
Olive oil - 2 tbsp
Rosemary - 1 tsp
Lemon juice - 1 tbsp
Salt and pepper to taste

How to:

• Chop the bell peppers and capsicum in large pieces. Break the french beans into 1" pieces. Slice the potatoes like chips.


• Heat a griddle and add the olive oil


• Roast the vegetables on the griddle till they are slightly soft and brown - almost like barbecuing them.


• Toss the vegetables with salt, pepper, rosemary and lime juice.


• Ready to eat with a thick piece of wheat loaf

Quick fix sandwich

This is a variant of a snack that my roomie used to make for us... and I love it! Easy no nonsense healthy snack.. sometimes good enough for lunch :)

You need:

• 4 Slices of brown bread


• 2 thin slices of fresh paneer (cottage cheese) slightly smaller than the bread slices. Make sure the paneer is fresh and elastic and does not crumble


• 4 tbsp of thick dahi (curd)


• 1 green chilly - finely chopped (optional)


• 1 cup of finely chopped capsicum, onion and tomato


• red chilly powder - 1 tsp


• mustard powder - 1 tsp (alternatively use mustard sauce)


• salt to taste


• Butter to toast

How to:

• Put the curd, red chilly powder, mustard powder, salt in a small plate with edges and mix well.


• Marinate the vegetables and paneer in this mix for 30 minutes


• Take a slice of bread and place the marinated paneer on it. Add some vegetables from the marinate and cover with the second slice. Press lightly to seal it


• Heat a griddle and add some butter. Place the sandwich on the griddle and toast till golden brown. Turn to the other side and toast again.


• Repeat with the other 2 slices and the leftover mixture


• Serve hot with ketchup

Bedvi Pudi

This is again a traditional rajasthani dish and superbly tasty. Its good as a snack, breakfast or a main meal. Best served with a potato curry though pickle and chutneys work equally well. I love to munch a couple with my cup of tea.

You need:
Urad dal (yellow lentils) - 1 cup
Wheat flour - approximately 2 cups
red chilly powder - 1 tsp
Salt - 1 1/2 or 2 tsp
Mota masala (optional) - this is a traditional rajasthani masala made with roughly ground fennel seeds, dry ginger, cloves, peppercorns and coriander seeds)
Oil - 2 tbsp for the dough and more to fry

How to:
Soak the urad dal 2 hours in advance. Drain excess water from the dal after 2 hours and grind to a very rough paste (2 turns in the mixer should be enough). Add all the spices and 2 tbsp oil to this lentil paste and mix well. Slowly add the wheat flour and knead the dough till it is slightly tight and has stopped sticking to your hand.

Heat the oil in a deep pan. Roll out the dough in small puris (1 cm thick rounds of dough) with a rolling pin. Fry in hot oil till nicely brown and crisp.

Serve hot.

Crispy noodle salad

This is like the Chinese bhel that you might find on the streets of Mumbai. A little bit of effort is needed on the crispy noodle part, but the end result is awesome :)

You need:
Hakka noodles - half pack
Cucumber - 1 cubed
Tomatoes - 2 large julienned
Onion - 2 medium - julienned (make sure you cut thin strips)
Capsicum - 1 julienned
Cabbage - Julienned 1 cup
Soy sauce - 3 tbsp
Vinegar - 3 tbsp
Chilly sauce - 1 tbsp
Tomato ketchup - 4 tbsp
salt to taste
Sugar - 1 tsp
Maida (refined wheat flour) - 1 cup
Oil to deep fry


How to:
Mix all the vegetables and sauces together in a bowl. Add salt, Mix well and keep aside.
Heat a deep pan full of water. When the water starts boiling add a tsp of salt and a tsp of oil in it. Add the Hakka noodles and boil for 8-10 minutes or till done. Don't let them become too soft. Also don't break the noodles while adding them to the water.


Once the noodles are done. Strain and soak in a pan of iced water. Strain out the water again and rub some oil on the noodles.


Heat oil in a deep pan. Spread maida in a plate. When the oil is hot, take a handful of noodles and dust them with maida. shake off excess flour and put them in the hot oil. Reduce the flame and fry till golden brown. Remove from the oil and keep aside. You will end up with a nest of noodles. Make sure you put the noodles in only when the oil is really hot.


Once all the noodles are fried you are ready to serve your salad. Taste the vegetable mix and add more sauce/spice according to your taste. While serving, crush the fried noodles to smaller pieces and mix with the vegetables.


You can add a sprinkling of coriander leaves to garnish.

Vegetable upma

Upma has always been a quick fix for me. This South Indian dish can be made with a lot of variations. Mine is a simplified version which includes veggies to give it that i-am-eating-healthy feel.

you need:

thick sooji (semolina) - 1 cup

1 cup chopped mixed vegetables (peas, beans, carrots, cauliflower)

Onion - 1 large - finely chopped

tomato - 1 medium (optional) finely chopped

ginger - 1 inch piece - julienne or grate

green chilli - 1 finely chopped

red chilli powder - 1 tsp

turmeric powder - 1/2 tsp

salt to taste

Mustard seeds - 1 tsp

kadhi patta (curry leaves) - a few

urad dal/ chana dal - 1 tbsp

water - 3 cups

oil - 2 tsp

ghee - 1 tbsp

How to:

In 1 tsp oil roast the sooji till it is slightly brown and fragrant. stir frequently for even cooking.

In another pan, mix the oil and ghee and heat. Temper the mustard seeds and kadhi patta. Add the urad/chana dal and roast lightly. Add the onion and cook till brown. Add ginger and green chilly. Add the vegetables, cover and cook for a minute. Add tomatoes and all spices and cook till tomatoes are soft. Add the water, cover and cook till all vegetables are slightly soft. Add the roasted sooji and cook till all the water is absorbed. In case the semolina is too thick and is still slightly uncooked, add more water and simmer for a bit.

Serve hot garnished with some namkeen, lime juice and coriander leaves.

Poha

This is the quintessential Indian breakfast. Hot poha has a slightly sweet and spicy taste, perfect with a cup of tea. To add crunchiness, we eat it with a topping of namkeen.

You need:
Poha - 1 cup
Onion - 1 medium - finely chopped
Raw peanuts - a fistful
Potato - 1 small - chopped in small cubes
Green chilly - 1 - finely chopped
Cumin seeds - 1 tsp
Turmeric powder - 1/2 tsp
Sugar - 1/2 tsp
Juice of 1/2 lemon
oil - 3 tbsp
Red chilli powder - to taste
Salt - to taste

How to:
If you have thick poha, wash and drain it before starting the preparations so that it has time to soften. If you have thin poha, wash it just before you need to add it to the pan.

Heat oil in a pan (preferably non stick) and fry the peanuts till dark brown in color (don't burn them). Remove the peanuts and keep aside. Similarly, fry the potato cubes till golden brown and keep aside. Add cumin seeds to the remaining oil and then fry onions in it till slightly brown.

While the onions are frying mix salt, sugar, red chilly pd, turmeric pd and green chilles with the poha. Once the onions are done, add the poha mixture to the pan. Add peanuts and potatoes and mix well. Cover and cook for 2 minutes. Stir in between. Check to see if the poha is soft and cooked. Remove from flame. Add the lemon juice and mix well. Garnish with fresh coriander leaves and namkeen and serve hot...

Spicy Paneer Pakode

This is a perfect snack for a rainy day with a cup of tea or at a casual gathering over a few drinks.

Paneer (cottage cheese) 100 gms cut into cubes (or any shape you prefer really)

Green Chillies - 4-5 finely chopped

Besan (Gram flour) - 1 cup

Chaat masala - 1 tbsp

Saunf (fennel seeds) - 2 tsp

Baking Soda - 1/2 tsp (optional)

Red chilli pd - to taste

Salt - to taste

Oil for frying

Add everything together except paneer and oil. Mix well and add water to make a thick batter. Add paneer cubes and let it stand for a while. Heat oil in a deep pan and fry the pakodas till golden brown. Serve with green chutney/ ketchup

You may also add chopped onions to the batter for a different taste.

Besan Chila with Paneer filling

This is one of my favorite recipes because it is easy to make, quite filling and healthy too. Just one caution, if you are not used to making dosas's and chila's start with a nonstick pan.


For the Chila
Besan (gram flour) - 1 cup
Zeera (cumin seeds) - 1 pinch
Heeng (asafoetida) - 1 pinch
Saunf (fennel seeds) - 1 tsp
Eno - 1 tsp (optional)
Salt and red chilly powder to taste
Oil to cook

For the Filling
Paneer - 1/2 cup grated
Tomato - 1 small - finely chopped
Onion - 1 small - finely chopped
Green Chilly - 1 finely chopped
Few coriander leaves - chopped
salt to taste

Mix everything for the filling together and keep aside

Mix everything for the chila together (except oil) and add water to make a batter. It should be of a dripping consistency and easy to spread.

Heat a nonstick pan and brush it with oil. Spread a thin layer of chila batter on it in a round shape.

Cook on one side till brown and flip over to the other side. Cook for 30 seconds and flip over again. Put a portion of the filling mixture on the less cooked side and fold the chila in half.

Serve hot with green chutney and tomato ketchup.