DAHI VADA

The Hindu blood in me rises up every once in a while and I crave for pure vegetarian food! Yes ! It's true, just plain simple vegetarian food! Well, maybe not so plain and simple, because I like everything spicy and tangy. Kind of like a giant chaat party!

This is one of the many dishes my Parsi mother mastered in our Hindu house hold. During her recent visit here, I begged her to teach me how to make Dahi Vada. I always thought it would be tedious and tough, but surprisingly, it was simple and fun to make!

This makes a great starter for a party.

For 15 people

1 1/2 cups challa vali moog dal ( split green lentils) ( picture attached)

1 1/2 cup white urad dal or matpe lentil ( not the black split kind) ( picture attached )

Mix both and  Soak overnight

4 green chilies

Half bunch coriander leaves

1 inch adu

Salt to taste

1 ts jeera powder

1/2 ts red chili powder

Oil to deep fry.

1 big pot of Luke warm water to dunk the fried vandas in.

2 cups dahi, beaten with salt to taste

consistancy of paste in pictures below. I HAVE STILL TO ADD THE CORRIANDER TO THIS.

spoon measure for vada.

For chutney ( khajoor aamli chutney )

3/4 cup jaggery

1/2 cup tamarind deseeded( soaked in hot water for 10 minutes then remove)

1/2 cup dates chopped deseeded ( soaked in hot water for 10 minutes then remove)

1/2 ts red chili

Salt to taste. 1 pinch only

Soak all of the above with 1 cup water for 1 hour

Put in mixer and make paste.

Sieve the paste to remove any threads etc from tamarind.

Add salt to taste.1 pinch.

Method

Wash of all the seed coverings ( chilkas) from the moong dal and urad dal mixture.

Grind to a smooth paste with very little water.( as little as possible to make thick paste)

Add the green chilies to this in mixer.  Not coriander.

Then Mix in finely chopped coriander into the paste.

Heat oil in a kadahi. (Pot)

With a round shaped table spoon measure size spoon, pick the batter and fry the in hot oil till it becomes slightly golden. Turn the vada.

Remove the vada from frying wok into a big pot that has Luke warm water in it.

Fry all the batter into round vadas like this.

Put directly into water. The vadas will become bigger in size.

After half an hour remove each vada one by one and squeeze out excess water between palms of your hand. Not too hard or they will break. But remove most of the water out.

Arrange them in serving platter.

Then beat the yogurt with salt to taste and little water and chili powder and ground jeera cumin powder.

Pour dahi mixture over the vadas in the serving dish.

Pour the red chutney on top of that.

Sprinkle red chili powder and chopper coriander on top.

Chill in fridge for two hours before serving.

Enjoy!!!

BHIDA PER EDU (EGGS ON OKRA)

Another Parsi favorite! 

A question I always asked myself as a child was " Do Parsi's ever eat a vegetable by itself? I mean without any meat added or eggs added to it?"

The answer is

" only when they have an upset stomach or are ill!!"

This is a very simple and easy dish to make and is a complete meal in itself. You can eat with bread or roti or as I do, with lime pickle!

INGREDIENTS

( enough for 4 servings)

About 1 1/2 cups sliced bhindis. ( cut in rounds)

1/2 cup sliced onion.

1/2 ts red chili powder

1/2 ts haldi ( turmeric )

1/2 ts dhanna jeera (cumin and coriander powder)

1 ts ginger garlic paste

1-2 green chilis, deseeded in chopped fine.

Salt to taste

2 ts oil

4 eggs. ( if you want to make this healthy, and still taste good use 3 whites and 1 full egg)

METHOD

Fry the onions with the green chilis and half the ginger garlic paste in oil till onions are translucent.

Add bhindis and stir.

Add red chili powder, dhanna jeera, haldi, salt and stir.

Sprinkle a little water and cover and cook for five minutes.

Meanwhile, separate the egg whites and yolks.

Beat the whites till stiff, but still fluffy.

beat the egg yolks and gently mix in whites.

Add the remaining ginger garlic paste and some salt.

When the okra is cooked, transfer in a flat, round frying pan if you cooked it in a

Pot.

Put on low flame.

Drizzle the eggs all over the okra.

Sprinkle sone more water if the okra is too dry.

Close lid of frying pan and cook till the eggs are set.

Do not flip over. ( this will spoil the fluffy, frothy look of the eggs )

BOMBAY SANDWICH

Bombay sandwich is by far one of the most loved, iconic street foods of Mumbai. Every street corner has a Sandwich- walla that doles out these tasty sandwiches. It is very easy to make and is a quick snack dish. Also a great appitizer to serve at a party.

Makes : 6 Sandwiches

Cooking time : 10-15 minutes

Ingredients:

12 slices of bread

4 tbs butter

1/2 cup green chutney

2 boiled potatoes (sliced thin)

1/2 cucumbers (thinly sliced)

2 tomatoes (thinly sliced)

1 onion (sliced very thinly)

4 tbs ketchup

1 tsp chat masala

1 tsp salt

4 tbs zero size sev

For Green Chutney

3 green chillies ( more if you like it spicy. If you don't, then de seed the chilies)

1/2 bunch of mint leaves

1 bunch of coriander leaves

1/2 cup grated coconut. ( if you don't have fresh coconut, then use frozen grated)

4-5 cloves of garlic

1 inch piece of ginger

2 tsp lemon juice

1 ts sugar

Salt to taste.

METHOD

For the green chutney-

 grind together all the ingredients for chutney with very little water into a smooth paste.

Trim off the edges of each slice of bread, apply butter on all slices.

Apply  green chutney on all 12 slices of bread, and ketchup on 6. 

keep aside.

Place the slice of bread, with the chutney slide facing up , on a clean flat surface.

Arrange few slices of potatoes. Sprinkle chat masala.

Then cucumber. Sprinkle chat masala

Then onions. Chat masala

Then tomato. Chat masala.

If you want you could sprinkle some red chili powder too.

Place the other slice of bread with the ketchup side facing downward.

Press down of sandwich.

Cut into half and on top sprinkle 0 size sev over it.

Or If you want you can even toast or grill them first.

 Then sprinkle some 0 size sev on it.

Serve immediately with ketchup and green chutney on side.

PS. If you dont toast it, then you can make them a day ahead and refridgerate. take out an hour before party and serve!

CORN SALSA

Who doesn't like corn? I just love it! I am always looking for new recipes to corn with.
Try it it tastes pretty good.

makes a big bowl

2 cups frozen sweet yellow corn, defrosted and drained. Heat in microwave for 3 minutes and keep aside.

1 medium-sized jalapenos, seeded and chopped (leave in some seeds for more heat if desired)

3 tbs red onion, finely chopped

3 tbs fresh cilantro, torn or chopped

the juice of 1 juicy lime.

1/2 teaspoon salt

1/2 teaspoon pepper

Combine all ingredients in a bowl and mix, mix, mix. Season with additional salt and pepper if desired. Add more cilantro, jalapeno or lime according to your tastes!

Note: obviously fresh corn would be the best but if you are in a hurry and don't have the fresh kind, This is the next best option.
Mix in a salad or eat with tortilla chips.

PANEER (COTTAGE CHEESE)

Tastes great on its own sprinkled with chat masala or use as a stuffing for mushrooms, in spinach, and in makhanwala sauce. My ten month old loves it just plain!

INGREDIENTS

1 gallon milk

1/4 cup lemon juice

20 tbs yogurt

METHOD

Bring the milk to a boil. Stir occasionally to prevent it from burning.

Once it boils, lower gas and add yogurt and lemon juice and stir.

Turn up heat and keep stirring.

The milk will curdle and separate.

Spread a cheese cloth over a strainer and strain the curdled milk.

Squeeze away excess whey.

Fold it in the cheese cloth and place a pot full of Water for weight over the cottage cheese. Leave for two hours or so.

This will make a nice compact brick of paneer.

Cut in one inch cubes.

You could just sprinkle chat masala over this, place some picks on the side and serve as starter or fry it for the palak paneer recipe.

To fry

Heat oil in a kadahi ( small wok)

When oil is hot, reduce heat to medium and fry the paneer cubes till they are golden brown on outside. They should be soft on the inside. Place on paper towel.

Let it cool.

Serve in palak paneer or paneer makhanwala.

You can store these fried cubes in a ziplock bag and keep in freezer till you need to make a paneer dish again!

PALAK OR SAG PANEER ( SPINACH WITH COTTAGE CHEESE )

This has to be one of my favorite vegetarian dishes! It tastes great with meat in it too. I shall post the recipe for that later. I made this dish for a party I had over the weekend. Everything from scratch, including the paneer. It was quick and surprisingly easy. Please try it and let me know if you liked it

INGREDIENTS

( For 5-6 people )

10 big fistfuls of spinach leaves roughly chopped.

1 bunch coriander leaves

6 green chilies chopped

1 big onion finely chopped

1 1/2 big tamato puréed

2 tbs ginger garlic paste

1/2 ts turmeric powder

1/2 ts red chili powder

1/2 ts cumin seeds

4 ts dhanna powder ( coriander )

1/2 ts garam masala

1 big cinnamon stick

4 black cardamom

Oil

1/2 cup heavy creme

METHOD

Bring a pot full of water to boil. Add spinach leaves in and simmer for five to seven minutes.

Remove and strain.

In another pan, fry the onions till brown. Add ginger garlic paste, crushed chilies, cinnamon stick, cardamom, all dry spices and fry for five minutes. Add tomato

 Purée. Simmer for ten minutes or till oil separates.

When the spinach leaves have cooked,put in blender along with coriander leaves.

Blend into smooth paste.

Add the paste to the onion tomato mix. Simmer for another ten minutes or so.

Taste for salt.

Add heavy creme.

Add paneer.

Mix carefully.

Simmer for five minutes.

Serve hot with tandoori nan.

(Recipe for Paneer posted separately)

STUFFED MUSHROOMS"

This appetizer is so delicious that it is sure to be the first to finish.
My three year old LOVE it. My guests always are amazed as to how simple it is to make. Try it. It's easy and tasty.

Ingredients

12 medium sized mushrooms, stalks removed and stored for anyone recipe.
1/2 cup creme cheese.
3 tbs mayo
2 tbs chopped onions
2 tbs very small diced pieces of red and yellow bell peppers. ( optional)
4 strips of crisp bacon crumbled ( optional)
1 cup grated cheddar cheese.

Method

Sauté the mushrooms in a pan, tops down till they sweat a little. Caps should be a little brown.
Mix all the ingredients together.
Preheat oven to broiler setting.
(About 450- 500 degrees.)
Place the mushrooms caps down on a baking tray
Fill them with the cream cheese mixture.
Put in oven till cheese is bubbling and a little golden brown.( about 3-4 minutes or less depending on the heat of the oven)
Remove and serve immediately.

If you like a little zing to it, then sprinkle a little Tabasco on the top before serving.

MOONG PALAK DAL ( Lentil with spinach)


 A great and tasty way to get spinach into your diet. Tasty and healthy and quick to make.
My kids love this dal with rice and fried fish.

Ingredients ( for four people)

150 grams of spinach
150 grams of moong dal
1 TBS ginger garlic paste
2 green chilies split
1/2 TS haldi
1/2 TBS aamchur powder
Juice from half a lemon or lime
Fresh coriander to sprinkle on top
Salt to taste.

Vagar or tadka
1 TBS ghee( clarified butter, or use oil)
3 dry red Kashmiri chilies
1/2 Ts rai seeds(mustard)
1/2 ts jeera seeds(cumin)
5 curry leaves
3 cloves of garlic chopped.

Method
Boil or pressure cook the moong dal with haldi and salt.
In a pot, heat some oil or ghee and fry the ginger garlic paste and slit green chilies.
Chop the spinach leaves, wash and add them in. Fry till a little wilted. Turn off stove.
In another pan, heat the ghee, add the rai and jeers seeds. When they crackle, add garlic, red chilies and curry pattas. Fry for a minute and then pour the vagar in the spinach.
When the dal is ready, pour it in the spinach. Add a little water if needed. Add the aamchur. Simmer for ten minutes. Taste for salt. Add lemon juice and sprinkle coriander.
Eat with roti or rice.