Savory Oats Uttappa

When people say Oats and Milk, I am one of those people who mentally gag. No offense to anyone, but I just cant eat sweetened oats. It could be the texture or it could be the idea of a sweet dish early in the morning, but I just dont do Oats and fruits/Milk. Period!
Over the past few years, Oats became center staged as a health food,but I wasn't sold. I have always believed most whole grains with bran can be equally or even more healthier. But my Ma and Pa in law absolutely adore Oats. They can eat it three times a day in any form. They both suffer from Diabetes and prefer Oats, rather than eating rice. But they were out of ideas soon and it was while cooking for my diabetic in-laws, and trying out healthy, no-other-carb-added, nutritious recipes I discovered what a joy it is to cook savory oats recipes.
And as an added bonus, I started enjoying my savory Oats creations too!
Now, Oats and I are on much better terms. (wink!)

Here is the proof: Oats Veggie Uttappa :-)
Ingredients: -
For the batter:-
1 cup thick yogurt
2 inch piece of ginger
1 cup milk
2 cups Oats (I used old fashioned rolled oats)
2 peeled fat carrots
1 sprig curry leaves
1 tsp salt or to taste
1/2 tsp turmeric
1 tbsp cumin seeds
1 tsp sugar

For stirring in (texture):-
1/4 cup rolled oats
1/2 cup finely chopped cabbage
1 cup chopped french beans

Method:-

In your blender, blend all the batter ingredients until smooth. Now to the batter, add oats, the finely chopped cabbage and  chopped french beans. Keep aside for 20 minutes to soak. 

Check salt and consistency of batter. Add some more milk to get the right thickness.
In a pan, spread 1tsp of oil/ butter and pour 3 small uttappas. Do not spread. Cover with a lid. Cook on low for about 3 minutes. Remove lid, flip and let the other side cook. Serve hot with sambar/chutney/ as is. Enjoy!!! 

Mamma's Savory French Toast

Hey Peeps,

Its been almost 6 months now, that I joined Chef at Large and found myself in the middle of World Class Foodies, who are just as crazy as me when it comes to food. It was here that I met Sonal G. She is one of the most talented and creative bloggers I have come across. She not only became a very good friend, but also mentored me on the finer aspects of blogging and cooking. She never fails to amaze me with her huge collection of recipes that is every bit amazing and unique as her.

Her blog "Simply Vegetarian 777" has a dedicated number of followers who stay tuned in to the yummy vegetarian posts she churns out systematically.

I adore her and always tune in to her blog, so it came as a very pleasant surprise when she asked me to feature in a Guest post in her blog. I accepted in a heart beat! Thank you Sonal. I am honoured! :-)

Now, I am a staunch non vegetarian who goes cranky if I dont get my animal protein. I need some meat or fish or eggs on a daily basis in a very small portion. Au contraire, Sonal's blog features vegetarian recipes which are her forte. I couldn't think of anything vegetarian that Sonal hasn't attempted on her blog. But she graciously let me use eggs in my recipe, and I made her some French Toast but, with a twist.

Savory French Toast: A french toast made without all that sugar, but absolutely yummy.

You can visit my Guest post and get this recipe here. Please visit,try and do let me know how you find my recipe. xoxo

--Mamma

Mamma's Stuffed Bruns

Sometimes there are certain dishes, that you want to make since a long time, but doesnt. Not because you cant make it, but because you have never seen it made. For me that dish was Paav aka Bombay buns.
There are countless bakers in the small, narrow streets of Mumbai who wake up before the sun does, knead, bake and sell these delicious, simple staples to stores or door to door, fresh and steaming hot.  They offered a variety of fresh baked goodies from a few different kind of paavs, doughnuts (not the American kind, but a soft long roll stuffed with creamy icing), pizza bases and cake rusks.
The Brun Paav aka crusty roll was one of my most favorite items among them. Brun paavs sold those days around 50 paise per roll. The seller was an old man we called Babu. His family made and sold paav for years and Babu was the second generation in this business and he brought them out to sell in his trusty cycle, hanging hot from burlap bags filled to the brim. Now, these burlap bags attached to the handlebars of his cycle. It was an actual art trying to not hit his knees on the steaming bags, and burn his skin. he would pedal his cycle with a lean on either side and knees turning away from the cycle which was pretty much pedalling with his heels. It was quite a sight, watching him ride his cycle in the mornings with a full load, which gave us kids something to be amused at.
Without fail, Babu arrived at 6.15 a.m. every morning. We brought hot "kadak paav" as it was called, at 2 for a rupee, Babu, carefully wrapping it in a piece of pre-cut newspaper piece, so that us kids didnt burn our hand. Mom would have boiled the milk and cooled it down byt hen for us. We would tear off pieces off the paav, dip it into our milk and eat it with relish. The salty, soft interiors and the chewy crust sweetening as we chewed was quite the experience. May God bless that sweet guy!
To replicate this experience, I would always wait to go back to India, sometimes two to three years so that I could catch up on all the flavors I grew up with Brun Paav always remained an item on that list.
Now switching back to the present, I finally found a fail-proof Brun paav recipe from a fellow Mumbaiite and blogger, Shailja Tomar Gonsalves, and under her mentoring recreated the same magical taste in my own kitchen. And its a keeper!
Now, after making three batches of Brun Paav in 4 days, I had to experiment. And this recipe is the result of that curiosity. How do you make a perfect recipe, perfect? Stuff it up with spiced meat!
presenting my Stuffed Bruns...and I dedicate my post to the amazing Shailja, without whom I would still be waiting for my India trip to enjoy my Brun paav! 

 Ingredients:-
Bruns: 4 cups all purpose flour
2 tbsp yeast ( I used active dry yeast)
1 tbsp sugar
1 tsp salt

2 tbsp melted butter
Warm water + 1 tsp sugar to bloom the yeast
Warm water -as needed to knead
3 tbsp milk - to brush the buns

Filling:
1 lb ground meat ( beef or mutton)
1 tbsp minced ginger
1 tbsp minced garlic
1 tbsp chopped green chillies
1 sprig tender curry leaves, chopped
2 tbsp chopped coriander leaves
1 tsp ground garam masala made from  fennel seeds, green cardamom, star anise, cinnamon, and cloves.
1 large onion, thinly sliced
1 tsp coriander powder
1 tsp chilli powder
1/2 tsp turmeric powder
2 tbsp of the rendered fat from browning the meat or 2 tbsp of your favorite oil
Salt as needed

Method:-
1. In 1/2 cup warm water stir in 1 tsp of sugar, and then stir in 2 tbsp yeast. Leave it aside to bloom for about 10 minutes. At the end of 10 minutes, it should be frothy.

2. Stir together the flour, butter, sugar and salt well until combined and make a well. Into this well, add the bloomed yeast mixture. Incorporate it into the flour as much as possible. Now, use the warm water and knead the dough into a soft, lightly sticky dough. You can use a mechanical mixer or use your hands. Pour a little oil in your palms and pat it all over the kneaded dough and leave it covered with a tight fitting lid, in a warm place to rise, for an hour.

3. In a pan, brown the ground meat with a little salt and pepper. Drain the meat, once browned, reserve for later. If you dont care for the Saturated fats, use that fat to saute the onions. If not, use 2 tbsp of oil and saute the onions. When they turn soft and translucent, add the minced garlic, ginger, green chillies and chopped curry leaves, and saute well until tender and aromatic. Now reintroduce the reserved ground meat and add all the dry spices and stir well.Cover and cook for  about 15 minutes on low heat until all the spices are incorporated into the meat. Switch off the heat, stir in the chopped coriander leaves and let it cool.

4. Meanwhile, check on the dough. It should have doubled in size. Roll it by hand, on a floured surface into a cylindrical shape. Now using a knife, divide and cut into 12 pieces. Roll the 12 pieces into rounds. Leave in a pan, covered to rise for 45 minutes. It should rise and double again. Even if it did not, at the end of 45 minutes, you can still move on to the next step. 

5. Preheat the oven to 450°F.

6. Grease your palms lightly. Take each round and make a well. Divide the meat mixture into 12 parts and stuff one part inside the dough well. Gather the edges on the top, and lightly twist and press it on to the top and gently roll the stuffed roll to form a ball.

Keep the ball on a lightly greased baking pan. 

Now, repeat the steps until all the meat mixture and dough is used up.

7. Brush the stuffed rolls with a little milk all over. Place an oven safe pan with 1 cup hot water on the bottom shelf to make the crust chewy. Now bake in the preheated oven for 20-25 minutes until the top of the buns are lightly reddish brown and hard when tapped.

8. When done, cool off in a bread basket, on top of a clean towel.

Serve them warm with tea for breakfast or as a filling snack.

Enjoy!!!

Easy Peasy Doughnut Holes

This recipe came to me when I told one of my American friends Sherry R,  how I ended up craving doughnut holes throughout my pregnancy, but always after my dinner, and how insane it was to send my poor hubby out on a doughnut run. Ok, I have done it in my hormone driven craziness, but more than 3 times a week? That was the insane part! Buying it and freezing it seemed like a good option until I tried to defrost it. The soggy, sticky, lifeless thing did not resemble like the dreamy glazed puffed up beauties I was craving in the first place. That was when I decided to up my standards and make my own hot, fresh doughnut holes.
And for the ones who still wonder what doughnut holes are, they are small, round, bite-sized doughnuts that the Doughnut chains claim are the bi-product of making doughnuts. I don't buy that! I believe these babies are better than real doughnuts, due to their amazing "poppability" and portion control and they need to be giver a better name than doughnut holes, which sounds like you-know-what, a term for mean people.
So here is my version of Doughnut holes, which my dear friend Sherry and I, both have adapted, because it is so much more better than its Vegan version, which we tried recreating in those early experimenting days.
This recipe makes 12 poppers.


Ingredients
2 tablespoons butter
2 tbsp granulated sugar
1 egg
4 tablespoons buttermilk or milk
1 cup all-purpose flour
1 1/2 tsp baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
Confectioner's sugar (optional)

Doughnut holes, rolled in confectioners sugar, while still hot.

Method:-
Cream together the butter, sugar and milk. 

Then add the egg and beat lightly until combined well. When combined, add the vanilla and stir well.
Sift together flour, baking powder, and salt.
Make a well in the center of the dry flour mixture and pour the egg mixture in. Stir gently. Do not overmix.
In a cast iron or enamel frying pan, heat oil until approximately 350 - 375 degree Fahrenheit.
Drop spoonfuls of the batter in the hot oil. Some balls might turn over on their own as the bottom gets cooked and they puff up. If not turning over on its own, help a little using a fork or spoon.
Fry until its golden brown all over.
Remove from oil, drain well and roll in powdered sugar or enjoy as is.
Goes perfect with Coffee and Tea.

Mamma's Tomato Mini-Pies (Pictorial)

These pies are a result of my switching over to a much healthier lifestyle, ironically. I used to buy refrigerated pie dough for my pies and had a few boxes of them left. I had to find a way to get rid of them soon, before i switched over to a homemade crust and no more processed stuff from the grocers.
I call these stuffed, baked, savory goodies mini-pies, purely because I don't know what else to call them and also because they are made from Pie crust. The tomatoes I used for these are fresh beefsteak tomatoes. Its kind of important to prep your tomatoes before baking, if you don't want your pies to be soggy.
The stuffing can be really versatile. This recipe used a onion-chive-cream cheese topping on the tomatoes. But I have also used Basil Pesto and toasted Pine-nuts on top of the tomatoes, in the past and they were quite yummy too. Other ideas also include Pepperoni and Fresh Mozzarella, Spinach and Goat cheese and Mushrooms and Ground Beef sauteed with Ginger and Garlic. (Oh yeah! So many possibilities!)
These make amazing appetizers or a delicious brunch/breakfast item, as well. This recipe makes 6 mini pies.

So without much ado, here goes:

Ingredients:-
1 pk refrigerated pie crust (2 sheets)
3 tbsp finely chopped fresh chives
3 tbsp finely chopped green onions
1 8-oz pk of Cream Cheese/ Neufchatel Cheese (softened)
1/4 cup Parmesan, grated
2 large beefsteak tomatoes
Salt and Pepper
1 egg- for egg wash (make egg wash by beating lightly 1 tsp of water with one egg)
1 tbsp Nigella seeds (for sprinkling on top of egg wash)

1 cup or bowl that is slightly wider than the beefsteak tomato slices in circumference

Method:-Slice each beefsteak tomatoes into 3 thick slices (excluding the top-most and the bottom slices. make the top and bottom slices thin so that you will have 3 thick, uniform slices that sit flat.) Now, place the slices in single layer on paper towels, and sprinkle salt on top and bottom of each slice. Leave for 15 minutes on each side to drain maximum liquid out of them. Change paper towels if needed.
Bring the pie crust to room temperature.

Preheat oven to 425 degree Fahrenheit.

Mix together the chives, onions, cheese and cream cheese together adding a little salt and pepper to taste.Use a single beater of a hand mixer or use a fork. Using a stand mixer is not recommended.

Flour a rolling surface and gently spread out a pie crust sheet on it. Roll out gently with a floured rolling pin until smooth and rectangular, about 1/2 inch thick.

Repeat with the other sheet and make sure they are uniformly sized, though not necessary to be accurate.
On one sheet, place the 6 prepped tomato slices, uniformly spaced (at least 2 inches of space between each). Sprinkle ground pepper on top.

Divide and spoon the cream cheese mixture  on top of the tomato slices.

Now brush egg wash, all over the exposed parts of the loaded pie crust. Cover the first loaded pie crust sheet, with the other sheet of pie crust and press down gently so that it sticks to the bottom sheet of crust.

Now, carefully using the cup/bowl/glass cut around the tomato slices to get mini-pies that are slightly larger than the tomato slice.
                                                


 You may crimp the edges of the pie using a fork if they are threatening to come apart.
                                                 


Carefully, lift each mini pie and place them on a parchment lined cookie sheet.

Cut a small vent on top of each pie, brush with egg wash, sprinkle a few nigella seeds and bake them at 425 degree Fahrenheit for 30-40 minutes, or until the tops become a light golden brown and lightly crack.

Now, let them cool slightly as the filling can be hotter than the exterior.

Serve them as a snack/appetizer or as a yummy main course with a soup and salad on the side. Enjoy!

Falafels - A yummy Vegetarian Treat from the Middle East.

Falafel is a deep-fried ball or patty made from ground chickpeas, fava beans, or both. Falafel is a traditional Middle Eastern food, usually served in a pita, which acts as a pocket, or wrapped in a flatbread known as lafa. The falafel balls are topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. Falafel balls may also be eaten alone as a snack or served as part of ameze (appetizers). (quoted from Wikipedia)

I have been wanting to try making thee for a long time now. Finally last Friday, I decided to go with my Middle East dinner theme and make these for my family. I bought some cute-looking Mini Pitas from the local grocers' and picked up some fresh herbs and feta. The rest I had in my pantry.
You wont believe how simple these are, to make once you have everything prepped.
So here goes the recipe:

Falafel Patties:- (makes ~30 patties)

Ingredients:
 2 cups soaked chickpeas, soaked one full day and night
Oil, for frying
3 tablespoon olive oil
5-6 cloves minced garlic

1 whole bunch green onions (white and green part) finely chopped
1/4 cup chopped fresh parsley leaves
1/4 cup  chopped fresh mint leaves
1/4 cup  chopped fresh coriander leaves
1 lemon's juice
2 teaspoons cumin powder
3 teaspoons coriander powder
salt, to taste
Freshly ground black pepper

Method:
Drain the water used to soak chickpeas, then rinse well. Drain the chickpeas very well.
Using a food processor, pulse the garlic, drained chickpeas, green onions, parsley, mint, cilantro, lemon juice, cumin, coriander, salt and pepper together. Add 3 tbsp of olive oil while pulsing. Pulse until the mixture is finely ground and a little fluffy.
Using damp hands, form tiny golf ball sized balls and press lightly to form a patty.
Traditional falafels are made into ball shape. I made them into patties because, personally I feel they cook much better that way, especially since I am using raw soaked chickpeas and not cooked chickpeas from a can.
Heat about 3 inches of oil in a cast iron pan or fry pan. Repeat with the rest of the patty mixture, to form patties.
Over medium heat, fry the patties to a golden brown. High heat is not advised as the insides may not get cooked, leaving the outsides too browned.
When evenly golden brown, take the patties out of the oil and drain on paper towels.
Keep aside.

For the Yogurt Sauce:
1 cup greek yogurt
1 tbsp lemon zest
1 tbsp tahini paste (or pulse 1/4 cup soaked sesame seeds with 2-3 cloves of garlic and a tbsp of sesame oil and make your own)
1 tsp cayenne pepper
Salt and pepper - to taste
1 tbsp minced mint and parsley
1 whole cucumber, grated

Method:-
Add everything to a blender except the mint, parsley and cucumber and pulse until smooth. Stir in the cucumber, mint and parsley, cover with a cling wrap and refrigerate until needed.

For the Pita Pockets: 
Large or mini Pita pockets, warmed --count 3 minis per person or 1 8 inch pita per person (with 3 patties for stuffing)
Chopped Iceberg or Romaine lettuce
Pickled veggies like carrots, cucumbers etc (optional)

Assembling:- 
Take a Pita pocket, stuff it with some lettuce, one or two pieces of pickled veggies and a Falafel patty. If you are using a bigger Pita or Lafa (Taboon Bread, usually served in the Middle East), you can use 3 patties.
Drizzle a tablespoonful of the yogurt sauce inside the pita but over the patties and serve immediately.
Remember to not keep the Pita and Falafel for long once you add the yogurt sauce.

Eat it as a dinner, breakfast or even as a snack. These never disappoint! Enjoy! :-)

Also see, Kashk-E-BaadamJan or Eggplant Dip, another delicious way to enjoy your Pitas with.

Rava Vegetable Idli (Steamed Semolina Cakes with Veggies)

Idlis used to be synonymous to breakfast as I grew up. My Mom could make these soft, spongy puffed-up, steamed dumplings with her eyes closed and one hand tied behind her back. As we were growing up, day after day we cringed as we looked at the inevitable, same breakfast dish staring at our face, loaded with Idlis. What helped maintain peace and crush any rebellion from us kids, was their versatility. They could be paired with a dry chutney, or a wet chutney from fresh ground coconuts or a hefty Sambar. And everyone had their favorites which Mom used against us effectively to curb any retaliation.
Idlis are made from grinding rice and black gram, soaked overnight,  in a 2:1 proportion and leaving it to rise overnight, for a lightly fermented batter reminiscent of sourdough. But as simple as it sounds, its never easy to create the perfect Idli. A slight mistake in the amount of water added while grinding, a slight difference in the texture, a little temperature change while fermenting, or a slight variation in the proportion of rice and grams- any one of these factors is good enough to make the Idlis not turn out right. But most kids from my generation have had their Idli Makers (or Moms) to turn to in case a doubt arises, so I guess, that's how we could make them, just like that- almost.

                                 

Authentic Veg Idlis that needs a 2-day prep. (But so worth it!)

When making the actual Idlis can require a lot of trial-and-error and practice, there is always a version which the Idli-cravers can try their hand at and is practically fool-proof. Presenting the Rava Idli! (*drumroll*)
Rava Idlis are made from Rice Semolina, and no gram at all. The texture and the fermentation effect is achieved by adding another main ingredient called the "fruit salt". A lot of googling and binging later I am still clueless as to how the practice of adding these to Semolina started, but I have a gut feeling it actually originated somewhere in Gujarat in the mind of a very smart Gujju lady (they are natural cooks....they can boil water, add some spices and call it soup, and believe me...it will be a GOOD soup!) I could be wrong, but where else has anyone seen a digestive aid (Eno) used in so many dishes? No, definitely not the traditional south, where cooks cling on desperately to antiquated (but tried-n-tested) methods and gears! Its the same reason I own a table top stone grinder after more than a decade in the U.S.
Coming back to the fruit salts...these have always been in the medicine cabinet of every Indian, since my parents time, the American equivalent of Alka Seltzer. The main ingredient in Eno is Sodium bicarbonate aka baking soda and Citric acid, but its the unique fruity taste that makes it a perfect cooking aid to a lot of the Instant breakfast items.
But using fruit salt, is the only way you could achieve it, so if you still havent tried using this ingredient, I'd suggest you make a trip to an Indian Store and get your fruit salt which is sold under the brand name Eno and also grab a Idli Steamer set, because you cant have idlis without an Idli Steamer.
This recipe is pretty simple and will make about 16-24 Idlis depending on the size of the Idli steamer.
Feel free to add any veggies like french beans, peas, spinach, carrots, beet root, onions or even tomatoes, but make sure they are all diced in the same size to cook evenly.
Remember, this is a quick recipe and highly perishable. The batter wont get spoiled if you get leftover batter from making idlis and you decide to refrigerate it. But, once the fruit salt bubbles are gone, the idlis wont rise. So ideally use up all the batter and have leftover idlis which can be warmed up later and will taste yummy the next day too.

Ingredients:-
2 cups Semolina (Fine Rava)
1 cup thick plain yogurt (moderately sour)
salt to taste
1 1/2 tbsp fruit salt
1/2 tsp turmeric
Tempering:
2 tbsp oil/ butter
1 tsp urad dal (black gram)
1 tsp chana dal (split bengal gram)
1 tsp mustard seeds
1 tsp minced fresh ginger
3 green chillies , finely chopped
1 sprig curry leaves
1 tbsp finely chopped onions/shallots

Veggies:-
1/4 cup finely chopped spinach
1/4 cup finely chopped carrots
1/4 cup finely chopped french beans

                          

Preparation:-Mix the semolina with the yogurt using a wire whisk. Add salt to taste and just enough water (about 2 cups approx.) to keep it thick and creamy. Keep it aside, to soak, for about 30 minutes.
In a small fry pan, heat 2 tbsp oil/ butter and add the dry tempering ingredients first. When the mustard seeds splutter and the black gram turns brownish, add the green tempering ingredients, and stir well for a minute.
*In traditional recipes, I have seen the tempering is poured into the semolina batter, but I prefer to lightly saute and half-cook the veggies in this same tempering, saving us another tablespoonful of oil. *
Add all the chopped veggies (except spinach) and turmeric into the pan and stir well and cook in medium heat for about a minute until they are a little cooked. Now add the entire contents of the pan into the Semolina batter. Throw in the chopped spinach. Stir well until the veggies, tempering and the batter is uniformly mixed. Taste the batter and adjust the salt if needed. if the batter is too thick, add a quarter cup water and stir well.
Get your Idli Steamer ready and the Idli Steamer plates greased lightly. And only when everything is ready to go, add the fruit salt to the batter. Sprinkle a few drops of water to activate it and stir gently to disperse it all over the batter.
Now, using a ladle or a big spoon, pour batter into the greased idli molds and steam cook them for about 6-8 minutes on medium high heat. After 6-8 minutes, remove the mold, cool for a couple minutes and then using a thin knife scoop out the idlis.
 Serve hot with coconut chutney/ sambar. Enjoy!
 

Miniature Tomato Pesto Pizzas

A very easy to put together recipe. I buy canned pizza dough or frozen home-made dough and store bought pesto sauce for these yummy, filling appetizers. You can use any kind of veggies as toppings. This recipe makes about 12 mini pizzas depending on the size of your rounds. Serves 4 , 3 pizzas each.

Ingredients:-
1 (14 oz) can of pizza dough
Basil Pesto sauce --- about 4-5 tbsp
Sliced Tomatoes- 2
Grated Mozzarella cheese- 1 cup
Optional- Sliced Mushrooms, Olives etc

Preparation:-Preheat oven to 425 degree Fahrenheit.
Gently roll out the pizza dough on a floured, clean, counter or board. Using a round cookie cutter or a sharp edged bowl, cut into circles. transfer these circles into a parchment lined cookie sheet.
Spread a thin layer of Pesto on each round, then top it with sliced tomatoes, and finally top with an even layer of Grated Mozzarella.
Bake for about 10 minutes then reduce the temperature to 400 degrees F and cook for another 5-7 minutes or until lightly golden around the edges and cheese has melted.
Serve warm.

Easy, Healthy Aaloo Parathas (Stuffed Potato Flatbreads)

Aaloo Parathas to a North Indian is what Dosa is to a South Indian. No matter where they go, they crave it...most likely the ones their Moms made0 for them.
My Mom, never made an authentic Aaloo Paratha in her life, though she is a constant inspiration when it comes to her south Indian delicacies. Her forte has always been in classic Keralite delicacies and a bunch of mouth watering non veg dishes. Her biryanis, prawn theeyals (stew with fried coconut and tamarind), and her chicken curry still brings our friends and family asking for more, being the generous, loving type that she is!
My North Indian friends, all excellent cooks have always told me about how easy its to make a Paratha but how difficult it is to make a perfect Dosa. Being raised in a home where dosa IS the equivalent of breakfast, we always ended up in an argument on which dish is harder.
Those friendly arguments gave me the inspiration to try making a Paratha at home. The healthy eater in me hated the oily, unhealthy parathas that were made traditionally by griddle frying them in ghee. But the food lover in me was hopeful that the Edible-experimenter in me would find a way to keep all personalities of mine happy. And thus was born this recipe.
I wont say this is a fat free recipe or a zero carb recipe, but making it with healthier ingredients and healthier methods, definitely makes sure you can feel fuller and stay full longer and still not be weighed down, by all that grease. Two healthy swaps: Canola Oil and Whole grain atta flour.

So here it goes:

Ingredients:-
For the dough:
4 cups of whole grain chakki atta (wheat flour)
1 tbsp canola oil
1 tsp salt
Water- as needed

For the Filling:-
1 lb or ~1/2 kg potatoes, boiled,  peeled and mashed finely
1 tsp onion powder
1 tsp finely minced garlic
1 tsp finely minced ginger
1 tbsp finely minced green chilies
1 tbsp finely minced cilantro leaves
1/2 tsp turmeric
1 tsp garam masala
1 tsp paratha masala ( a powdered mix of dry mango, cumin, anise seed and nigella seeds)
Salt (as needed. Underseasoning is correctible, but do NOT overseason!)
1 tsp oil

Additional:-
1 tbsp oil
A small piece of clean cotton cloth to pat the oil onto the parathas.

Method of Preparation:-

Knead together the flour, salt, 1/2 tbsp oil and water (add gradually as needed) together until you get a fairly nonsticky, smooth and pliable dough. Use the remaining oil to pat on the dough ball all around until completely coated all around. Cover with a tight lid/ wrap in plastic wrap and let it rest for 30 mins.

In a nonstick pan, heat 1 tsp oil and saute the ginger, garlicand green chillies until tender. Add the remaining filling ingredients and mix well, until homogeneous. Cook until heated through, take it off the fire. Let it cool.

Once cooled, make about 16 balls of the mixture. Keep aside.

Return to the dough. Make 16 balls out of them. Take one dough-ball, using fingertips, gently flatten it into an oval, pinch & twist the middle to make an "8" shaped like an open sea shell. See image.

Now carefully place a ball of the filling mixture in the center and pulling on its edges, seal the filling in by crimping the edges and making it look like a closed seashell.

Make sure the filling has no way of opening to come out. It should look like this.

Now in a greased counter or rolling board, roll it out gently (only on the same side; dont flip it over.)
Try not to make it too thin, you might tear it.If it gets too sticky, use more oil, but never flour. The finer the filling mixture, the thinner your parathas will get.

Soak the small cotton cloth in the 1 tbsp of oil and keep ready.

In a hot griddle, roast the flattened paratha, and when brown spots appear on both sides, move it into a container with a tight lid. Use the oil soaked cloth to pat on the hot paratha. The patting with oil, will ensure the parathas' moisture is sealed in and soft. Keep it tightly lidded, while making the other parathas, so that the steam keeps them hot and moist until meal-time.

Repeat with the remaining dough and filling and serve them hot with hot Indian pickles and cooling sweet yogurt on the side. Enjoy!!

And if you get stuck rolling out one or even getting the dough all messed up, remember...it took me a long time to get it to (see the image above) this level. Keep at it, and it will happen soon. <3

Breakfast Black Channa (Chick Pea/Bengal gram)

Black Channa aka Bengal Gram is a member of the legume Family and a protein powerhouse. So, no wonder it makes an excellent breakfast. In Southern India, channa is used extensively for many breakfast dishes and main courses. (Of course, since India happens to be the largest producer of Channa) And I yet have to meet someone who actually hates channa!
There are Kabuli Chole or the Garbanzo beans, then the green and brown versions, which are more exclusive to India.
With a little prep, in advance, channa is one of the simplest dishes that can fill you up without weighing you down.
There are only two main downsides to this dish. 1. The cooking time and 2. will be best put in my Aunts words: " Anyone who loves protein, doesn't mind passing gas every now and then."
(We were talking about kids food choices, and her words were not that polished either, but that is another story.)
But both these downsides can be conquered. The time factor can be changed by using a pressure cooker and soaking the channa in water overnight. Though I have not verified, I have some expert sources claiming cooking it with a tea bag or with a teaspoon of turmeric and salt reduces the above-mentioned side effects considerably.
Today, I am going to share with you one of the many delicious ways to enjoy this delicious legume on its own or as an accompaniment. Growing up, my Mom would make it for breakfast and convert the leftovers into a delicious "kadala curry" that had a coconut milk base and lots of fragrant spices to be served with steamed rice cakes (puttu). as we grew there wouldn't be any leftovers. :-)


Breakfast Channa:

Ingredients:-
2 cups of brown or green dry channa, soaked overnight.
1/2 tsp turmeric powder and salt.

1 tbsp coconut oil
1 tsp Mustard seeds
1 large onion, chopped finely
1 sprig curry leaves
1/4 cup of fresh coconut chunks (first cut into thin wedges, and then chopped up)
Alternatively, you can use fresh grated coconut as a garnish.
Cilantro and ripe, chopped tomatoes for garnish
A few crushed red chili flakes (optional)
Lemon wedge (optional)

Preparation:-
In a pressure cooker, add the salt and turmeric to adequate water, and add the soaked channa. Cook for 4-8 whistles or until the channa is cooked. Its done right if it crumbles when prodded with slight pressure. Never overcook, mush isn't an option!
While the cooker is cooling down, heat the coconut oil in a nonstick pan, fry the mustard seeds until they crackle, add the curry leaves, fry until crisp, add the coconut pieces (if using) until lightly golden, then add the chopped onions. Saute till tender.
Drain the channa, but try to use the water you cooked it in to make soups or Rasam (Hot and Sour Consomme) like me. It has a lot of nutrients.
Add the drained channa and chili flakes (if using) into the mix, check salt and adjust, and cover and cook for 5 minutes, so that the flavors develop.
Serve hot, topped with fresh grated coconut (if using), chopped tomatoes and cilantro. And serve with a wedge of lemon on the side.

* If you find, this dish is bland, you are free to use 1/2 tsp chili powder and 1 tsp coriander powder (right into the sauteed onions ) and convert it into a channa Masala, which equally rocks too! 

Kanda Poha : Beaten Rice with onions and Potatoes. An authentic Maharashtrian breakfast.

Many ask me if I am a vegetarian since I am Indian. And I tell them flat, No.
I'm and have been more like a "eat-whats-available-arian" since childhood. But as an adult, I have truly become more sensible since teen days, and practice moderation on every food.  I cannot say my culture and religion hasn't played any role in making me pick my vegetarian days. I personally consider it my Motivation.

 I am a pure vegetarian on days and on days, well, I'm not! And on my vegetarian days, I want everything pure vegetarian. And when I say vegetarian, I mean not even an egg! I have heard a lot on the inclusion of egg as a vegetarian item, but this old-fashioned mind just does not accept it as vegetarian if it came from an animal and unhindered in nature, can grow into a living being.
(I have by now, done at least 20 edits on this post, trying to not make it scientific/political/ nostalgic rant etc etc. Lets just stay on topic here! )

And my favorite, go-to food on these veggie days is Kanda Poha aka Batata Poha.
Poha is essentially beaten rice, and kanda = onions, batata= potatoes.
And when these come together with the blessing of a lot of other related plants and herbs, its perfect matrimony!
Kanda Poha is not just a breakfast to me. Its is a full load of memories, smells, tastes and connections from the old Bombay I grew up in.
It reminds of my childhood, shy introductions, the language barriers that we faced when we first moved to Mumbai and how food broke down the walls and made new friendships. Genuine bonds were cemented by childhood friendships, tying silken cords on Raksha bandhan, calling completele strangers Aaji (Grandma), Kaka(Uncle), Kaki(Aunty), Dada( Big brother), Tai (Sister)and Aayi(Mom), and feeling the same kind of love, as if they were indeed tied in relations. Even today, those old friendships with vernacular labels, have held up their strength through the wear and tear of long distance and time.
It might seem strange to others, but its something only an Indian can relate to!

Food-wise, every visit to Mumbai brings loads of memories triggered by one whiff of a freshly made Toop-roti, (hot rotis smeared with ghee) the familiar mixed smells of the vegetable market, the hint of an incense stick burning away, the anonymous peal of a bell at someone's Sandhya Puja. (evening prayers), the smoky oily fumes at a Snack stall, and many many more fond ones like that.
Growing up in Mumbai gave me my edge and free-er thinking ways, my gastronomy, my respect for cultures and changed my life 180 degree around, from the day when I was a shy child who didnt speak the language, who didnt have friends and who was clearly the new weird kid in a weirder, strange place.
In my own way, maybe learning to cook those very dishes I grew up eating, missing them bad and sharing the experiences with others, might be my greatest tribute to the best place in the whole world, for me! My Mumbai!!!
And while writing this post I have to say I remembered all those lovely ladies who have at some point, have put an extra plate out for me along with their families, during a meal and served me like I was their own kid. May God bless your kind loving hearts!

                         

This recipe makes enough breakfast for 4. Approx. time taken is about 30-40 mins.
Ingredients:-
2 cups of thick poha-- picked, washed and drained roughly. Dont squeeze it dry. Leave it aside, covered, to soften from the retained water.
1 large Onion---chopped finely
2-3 green chilies---chopped finely
a small bunch coriander leaves---chopped finely
a handful of peanuts---roasted or raw
1 large potato---peeled, cubed small
oil---2 tbsp
mustard seeds---1 tsp
turmeric---1/2 tsp
salt & sugar---to taste
Lemon wedges---to garnish
Fresh grated coconut---to garnish

 

Method:-
In a kadhai, or a saute pan,  (preferably nonstick) heat the oil and temper the mustard seeds until they crackle. Add the potato cubes and raw peanuts (if using). Add a fat pinch of turmeric and salt to it. Alternatively you could use boiled potatoes and throw them in at the end with the roasted peanuts.
When potatoes are almost cooked, and are lightly browned on all sides, add the onions, green chilies and saute until tender. Add the soaked poha. In a medium high flame, stir everything together, to combine well. {If you are using roasted peanuts and/or boiled potatoes, now is the time to add them.}
Sprinkle a few drops of water if your poha appears dry. It needs to be moist(but not wet) to get cooked and steam everything else. Now reduce the flame to low and add a tsp of sugar and adjust the salt. Mix well and sprinkle a little more water, then cover. Make sure the heat is very low. Let the steam build up for about 5 minutes. Switch the heat off.
 Stir in coriander leaves and fresh grated coconut and serve hot with individual lemon wedges to be squeezed in right before eating.

Enjoy! :-)

Simple Pleasures: Egg Sandwich

Some of the most enjoyable things in life are pretty simple. When it comes to foods, its no exception.
This recipe I want to share is not a Gastronomic bomb or a Gourmand's first choice. It is one of those simple pleasures, I'm talking about.

I remember the first time I tasted this sandwich was a rainy day. A family friend of ours was having a small party on opening his very own Mechanics shop. His kids were my very good friends. We played together and went to school together. This day was getting draber by the minute, as we were all dressed up and couldn't go for noisy-run-around-things kind of play. The rain was preventing us from having fun outside too. And then, as the adults talked and the kids got tired of being all good, another problem raised its head. Our tummies began growling bad.
Normally in India, the inaugurations are done early in the mornings. And an early event meant us kids never bothered with their breakfasts. All the boredom and hunger getting to us, soon got the attention of one of the adults. he went out and got us kids a bag full of these delicious sandwiches: It was just simple, salty, crusty rolls stuffed with sliced boiled eggs, tomatoes, onions, green chilies and cilantro. I could bet someone squeezed a little lemon in there too.
One greedy bite into the sandwich and all the different ingredients came together to create an experience good enough to hold onto to that memory forever.
At home we usually picked out any piece of chili Mom ever threw into her cooking and gave her,"Are you trying to poison me?" kinda look, every time we came across one. But this time, the hunger overcame all our shallowness and melted out the petty reservations in us and remade us into brand new appreciative creatures, in its lingering heat.

The sweet tart tomatoes, the creamy boiled egg yolks, the chewiness of the bread and the occasional lingering heat from the green chiles all combined together to make this simple sandwich a favorite for us, for years to come.
Even now, when I take a bite off my sandwich, it takes me back to that rainy day and the instant gratification it gave. Simple pleasures!!!!

                     

Ingredients:-
Crusty Sandwich Buns/  Pavs (If you can get them)--4
Sliced tomatoes--3-4
Sweet Onions, sliced---1 medium
Green Thai/ Indian chiles---4, chopped
Boiled eggs, peeled & sliced into circles---4
Cilantro, finely chopped---a small bunch
Lemon wedges---to serve alongside the sandwiches
Salt-- as needed

                              

Method:-Mix all the ingredients except the lemon wedges, eggs and  buns and toss gently to combine.
In split Buns/ Pavs, spread some tossed veggies and a couple slices of eggs, and serve immediately with a lemon wedge on the side.


                          

Enjoy!

Healthy Breakfast Parfait

I was thinking a lot on making something different out of regular breakfast cereal flakes, after one of my very good friends asked me if I had such a recipe. I knew about crushing cereal and using it as a crust for cakes or baking chicken. But you wouldn't want to eat either of it if you are watching your diet or prefer a light breakfast. And then it came to me....A Parfait!!!
A parfait is technically a frozen or cold, creamy and/or fruit dessert. The word means "perfect" and it is, esp. if you have it from a French or Italian delicatessen where they will serve it with heavenly layers of gelato, custard, icecream, caramel, butterscotch, fruits, granola, toasted nuts etc etc in a pastry shell or delicate dessert goblets.
But at MMP, I'm not intruding with the heavenly order of things and mess up a delicious recipe. I'm also not talking about recreating the one with loads of calories and sold at fast food chains.
When Mamma makes the Parfait, its for the dear ones, keeping in mind their health and also the taste and ease to put it together.
This recipe holds good for 2 adults and 2 kids. Adjust the quantities as per necessity. Also, it doesnt matter what fruit you put in. Just stay clear of citrus fruits. If your fruit has skin, its better removed. Berries are good, no matter which. So here goes the recipe:-


Ingredients:-
Fruit of your Choice---Like berries, Bananas, Melon cubes---about 1/2 cup per person * Do read about possible combinations below*
Your favorite cereal---1 serving... usually 1/2 cup
Toasted and chopped nuts of your choice: almonds/walnuts/ macadamia/ pecans---to garnish
Whipped Cream and Cherries---Optional and not optional if you need to impress someone or feed kids ;-)
Yogurt---1 cup per person (Fruit yogurts work great, but good plain yogurt sweetened just enough with Splenda or Sugar works awesome too. )

Method:-
A Parfait is all about pretty layers. You could have it in a trifle bowl with a dozen, thin, see through-bowl layers or 3 or 4 layers in a dessert goblet or bowl, to serve individually.  And having all the separate ingredients ready at hand in separate containers or grouped in a big plate will actually make it easier. So take a pretty glass bowl or a big fat dessert glass and lay the foundation with fruit. Now to look pretty & yummy, it would be great to have contrasting layers. So go with a dark colored fruit layer and then add a layer of sweet yogurt. Layer cereal close to the top layer because its just too good to have a little bit of crunch in every bite. Use up all fruit and yogurt and when the glass is almost full, top it with the whipped cream and sprinkle the chopped toasted nuts. Now grab a pretty and strong spoon (man, that first spoon is gonna be heavy!) and  sit back and dig in!

Combinations:-
Not all fruits and nuts and yogurt flavors go well with each other. So here are some common combos I use in my kitchen. Tried and tested, so go ahead and pick a combo
Berries + Strawberry yogurt + almonds/pistachios/ macadamia
Banana + Vanilla yogurt + almonds/macadamia
Melons + Peach Yogurt + pistachios
Apples + Vanilla/ lemon yogurt + any cinnamon flavored nuts (just sprinkle a little powdered cinnamon on the nuts while toasting and you have cinnamon-y nuts)
Peaches + Vanilla/peach yogurt + almonds/ pecans
I stay away from any citrus fruits, since it can turn too sour for breaking fast and give many heartburn.
And Pineapples and grapes, to me are just not a good fit for parfaits, but raisins and dried pineapple chunks are! But do mind the sugar level in dry fruits.

Fruit Yogurts:-Fruit yogurts when ready-made, contains much more sugar than what we make at home. Not to mention the preservatives in there. I have stopped buying fruit yogurts and stuck to this simple recipe. All you need is your favorite Fruit preserve, and some good old plain yogurt. I dont care if you use sugar free preserves or fat free yogurt....its all going to taste good! For every cup of yogurt, add 1 tbsp of fruit preserve and using a hand-mixer or a whisk (needs working biceps) beat until combined well and fairly homogeneous. My personal favorite is Orange Marmalade and Low-fat plain yogurt. It is never too sweet and appeals to my savory-loving-but-needs-occasional-sugar-rush taste buds. And then eat them as they are, top with fresh fruits or use them in your Paar-faay!!! ;-)

Bread-Egg Scramble

When we were kids, me and my brother used to mess around the kitchen with eggs. We used to cook some simple stuff together like Akoori (My then-favorite, which is scrambled eggs with Tomatoes and Onion) and his creation: Bread-egg scramble. Mom hated surprises such as an empty egg carton the next day after she bought some. So we used up our ration of one or two eggs per person and the rest was fillers---whatever we could find. I was stuck on flavor and my brother, needed something filling. And once we put it together, we would always share a little of our dishes and appreciate the variety, with each other.
After getting married, shouldered with real kitchen responsibilities, I always missed our little cook-offs and irresponsibly messing up the kitchen together. And I tried his scramble but ended up making it too much mine, style-wise. I still cant replicate what he makes, but I have come up with this version which is quite different, but what my kids love to eat.


Ingredients:-
1 medium onion chopped finely
3 or 4 cloves of garlic
1/2 cup milk/ stock
A pinch of turmeric
1/2 tsp salt
3 eggs--lightly beaten with a pinch of salt
1/4 cup chopped cilantro
2 tsp oil/ butter
3 cups of dry, plain bread stuffing (without any seasonings)
If you cant get these, just tear slices of day-old bread into tiny pieces and arrange them in a single layer, in a baking sheet, toast at low heat until the pieces turn crisp on the edges. If you do this, make sure you use the milk sparingly. Using all of the milk can actually make the croutons soggy.

Method:-

In a med-large nonstick saute pan, heat the oil/ butter. When it heats up, add the garlic and saute them until lightly brown. Now add the onions and stir occasionally until lightly caramelized. Now add the bread pieces and stir gently to mix.
In a small bowl, mix salt, turmeric and milk together. Taste to check the salt. Remember bread has a lot of sodium, so control the urge to use too much salt.
Now, stir the bread mixture one last time and using a spoon or your good trusty (better-be-clean!) hand to sprinkle the milk mix on the croutons.Make sure after every sprinkle, the milk gets absorbed and the mix is stirred gently.
After all the milk is used up, remove from heat and add the cilantro and mix well. Empty the contents into a serving bowl. Cover, let rest.
In the same pan, spread a little oil around and pour the egg mixture. Now rotate the pan on all sides to get a thin layer of egg. Using a Teflon-friendly spoon or spatula, gently scramble the egg. Now dump the entire contents on top of the bread which should be kind of soft by now. Mix well and serve hot.

* Mamma's Note: In case you are familiar with adding a tadka or tempering, you can go ahead and add some to this dish. It really adds to the flavor. Also try variations changing the oils or adding veggies to the mix. Also if you dont mind some heat in the AM, chop up and stir in some green chilies or add a good dash of fresh ground peppers.

Kerala Special Omelet.

I personally believe Omelet is an amazing dish which has its own version in every household and even a different version per person. I have tried a lot of varieties of these and loved every one of them. My Sunday brunches always feature one of these. My Sunday brunch Omelets include the veggie and meat kind and occasionally the baked kind too. But one that me and my hubby keep going back to is the loaded Kerala Omelet. Maybe its the connection with our Moms' cooking and childhood, maybe its what we called an Omelet for the first time before we even knew there were others...but this Omelet is one good stuffer. And we used to have it as an accompaniment with rice too, like most Indians do. Any kind of protein is never taken alone, but always with some carbs and vegetables, and definitely in smaller portions. But thats another story completely.
Coming back to the Kerala Omelet, we always made it with small onions, green chillies and curry leaves. But my best friend makes it with fresh scraped coconut in it. That version I have tasted and have to agree is delicious. But then again, there is a base recipe for all of us. I have also seen my Mom make it with tomatoes, but I stay clear of anything that makes the eggs more watery.  Unlike the American or French Omelet, the eggs are beaten with gusto and is cooked on both sides, ensuring a crisp external lace, which is gently browned and was loved by us as kids (and we never grew up!).
Anyway, its best served with a buttered slice of toast (or two), and some hot beverage on the side.

Ingredients:-
2 Eggs (room temperature)
a handful of small onions--peeled and chopped finely
2 or 3 green chillies
curry leaves--a sprig, washed and chopped
a tablespoon of milk
1/2 tsp turmeric powder
1/4 tsp chilli powder
a dash of pepper
salt--as needed
a tsp coconut oil

Method:
In a small bowl, mix the milk, turmeric, chilli, pepper and salt.
You will need an omelet pan with lid preferably non stick.
Meanwhile heat a nonstick omelet pan in medium heat, and coat it with the coconut oil.
To the mixing bowl, add the eggs and beat well. Make sure there are no lumps of the spice. Lastly, fold in the chopped onions, chillies and curry leaves.
Gently, pour the egg mixture into the pan and tilt the pan in all directions, and get the egg evenly distributed. Cover, keep the heat between low and medium. In a few minutes, you will see the egg bubbling up inside the pan. Remove the lid and let the bubbles deflate. Gently flip the omelet.
The covering reduces the cook time, so it will just take a minute on the other side.
Now serve it warm along with buttered toast. Enjoy!

This kind of Omelet gets its distinct taste from the turmeric, coconut oil and moistness from milk. So adding just these ingredients to your eggs, can yield the same taste with other ingredients.  And this recipe yields one serving. If you need multiple servings, just make separate ones, because making one big omelet usually means uncooked onions or browned eggs, both a big turnoff!