Indian street food snacks .....pau bahji, green mint chutney, gram fritters and coriander chutney

                         

 No one was ever turned away from our house unfed or unwatered. 

The breaking of bread breaks down barriers.

Food soothes and assuages.

Romance is continued after breakfast.

Friendships are made over lunch, enemies resolved before dinner. That is the power of food

Hardeep Singh Kohli Indian Takeaway...Courtesy of Tasting India Christine Manfield

How can you think of India without thinking of scrumptious food....in all aspects of Indian life you are immersed in such a diverse wonderful feast for the senses  -colours, spices, textiles, aromas, music, tastes, chaos, humor, noise, ritual and at the same time India boasts an ancient culture full of myth, divine stories, deep traditions and boundless faith. A spectacular, stunningly beautiful place.....with food that wakes up the senses and tastebuds like no other.

Pav Bhaji

courtesy of - http://www.rakskitchen.net/2009/07/pav-bhaji.html

I made this delicious very buttery dish just once....it is loaded with butter....and gorgeous green chutney and served with soft bread  rolls....well !!!! 

No wonder Indians love their food with snacks like this.....

Its not a slimming snack thats for sure..... but mouth-watering, unctuous and tasty.

Pav Bhaji 

500g potatoes, boiled, peeled and diced

1 cup cooked small chopped mixed vegetables - carrots, beans, peas, cauliflower

1/2 cup chopped onions

1/2 cup  ghee

4 green chilies slit and finely chopped

1/2 inch ginger, sliced finely

4-6 tomatos diced

1 tsp red chili powder

1 tsp ginger garlic paste

salt to taste

3 tbsp butter

1 tsp garam masala

a bunch of fresh coriander chopped

2 tbsp lemon juice

lemon wedges for garnish

4 pao or soft bread rolls

Heat ghee in a pan.

Fry the 3/4 of the onions till light brown. 

Add green chillies, ginger and tomatoes and saute  for 2-3 minutes. 

Reduce heat and add the red chilli powder, mixed vegetables and potatoes.

With a metal spatula mash and stir for 5 minutes. 

While stirring sprinkle the ginger garlic paste which has been dissolved in 6 tablespoons water. 

Add salt and 2 tabs butter 

Increase the heat and stir well.

Sprinkle garam masala, coriander leaves, lemon juice and remove from heat.

Garnish with remaining chopped onions.

Green Mint Chutney

Mint leaves 1/2 cup

Coriander leaves 1/2 cup

Green chillies 4 nos.

Onion 1/2

Garlic crushed 2 cloves

Chat masala 2 tsp 

Lemon 1/2 juice

Salt as needed

Water as needed

Combine all the ingredients and grind to a smooth paste in a blender using very little water.

Refrigerate and use as required

Apply the remaining butter on the buns, cut in half then place them on a pre-heated frying pan or griddle 

Fry until golden brown on both sides. 

Spread buns with green chutney and Serve with the bhaji and a lemon wedge
Chat Masala
1 tps black peppercorns
1 tps cumin seeds
1/2 tps ajwain seeds
1 or 2 tps pomegranite seeds
seeds from 3 green cardamon pods
1tps black salt
1 tps amchur powder
1 tps ground ginger
1/4 tps asafoetida
1 tps chilli powder
Store this in a sealed jar for use as a dry spice to sprinkle on your cooking at the end...

Gram Fritters
Fritters are called so many different things across India
bhaji, vada,
Vegetable oil for frying
Coriander chutney.... recipe to follow
1tbs chopped mint

1 tbs shredded white radish
Fritters
2 cups channa dhal
1/2 cup urad dhal
1 tps salt
1 tps freshly ground black pepper
1tbs minced ginger
3 small green chillies minced
pinch of asafoetida
handful of chopped coriander leaves
Wash the dal's and soak in separate bowls for 4 hours. Drain and grind the dal separately in a blender with a little water to make a slightly grainy paste.
Mix the two dal pastes together with the remaining ingredients stirring until thoroughly combined.
Heat the oil in a heavy skillet.
Drop small spoonfuls into the oil and fry for 3 minutes until golden brown, swirling them in the oil with a large mesh spoon so the fritters cook evenly Drain on paper towels
Can be served piled up in a bowl with the chutney over the top and sprinkled with shredded mint and white radish.

Coriander Chutney
2 tbs chopped coriander leaves
1 tbs chopped mint leaves
2 tps ginger garlic paste
1 tps cumin powder
1/2 tps salt
Blend all the ingredients with just enough water to make a smooth paste.
Ginger garlic paste is made by blending 10 large garlic cloves and 8-10cm piece of ginger with a little water or pound in a mortar and pestle to make a paste

Many thanks to Christine Manfield for her fantastic recipes from her book Tasting india

madhavanpalanisamy.com

Pakoras, Patties and Hindi

The word pakoṛā is derived from Sanskrit पक्ववट pakvavaṭa-

Pakoras or sometimes called Bahjji are traditionally  Indian street food snacks and made of a variety of vegetable pieces in a besan or chickpea batter and lightly fried such as  spinach-palak, onion- pyaaz, cauliflower - gobi, capsicum - shimla mirch, eggplant- baingan, potato - Aloo or whatever you wish....kuch bhi chaho
They are fun to make, great to eat as snacks or party food and at the same time one can learn Hindi
Sometimes pakoras are made from a mix of vegetables like a patty see recipe for Aloo Tikka.

Pakoras

• 1 cup besan-chickpea flour
• 3 tablespoons rice flour 
• 1 tablespoon of coarsely ground coriander powder -dhania
• 1 teaspoon cumin seeds -jeera
• 2 chopped green chilies- mirchi
• 2 tablespoons chopped cilantro - hara dhania
• 1 teaspoon salt to taste
• 3/4 cup of water -paani
• oil to fry -thel pronounced like whale with a T instead of W
• Choice of vegetables 

Try thinly sliced potato, parboiled small cauliflower florets, onion rings, handfuls of spinach leaves or capsicum pieces

Mix all the dry things together - besan, rice flour, coriander powder, and salt. 

Make a batter like pancake batter by adding water slowly

Add the green chilies and cilantro and mix altogether

Heat the oil in a pan on medium high heat.

The frying pan should have at least 1-2 inches of oil

Dip the vegetable slices in the batter one at a time and slowly drop in frying pan.

Fry the pakoras in small batches. The pakoras will take about 4 to 5 minutes to cook.

Turn them occasionally. Fry the pakoras until both sides are golden-brown.

Repeat until all cooked

They should be crisp, golden brown, drained then served with mint coriander chutney or date and tamarind chutney

  Aloo Tikka 

• 3 big potatoes cooked
• sea salt to taste
• ground black pepper
•  2/3 cup frozen peas defrosted
• 1/2 tbs minced ginger
•   finely chopped coriander leaves
• pinch garam masala
• red chili powder to taste 
• 1 tsp coarsely ground dry roasted cumin seeds
• Oil

Mash the peas, using a fork.

Combine the stuffing ingredients cumin, salt, ginger, coriander leaves  red chilli and garam masala but  not the oil mash briefly. 

Divide into 10 portions and reserve.

Peel the cooked potatoes and mash them very finely into smooth mashed potatoes. 

Add salt and pepper and knead until properly mixed. 

Divide into 10 portions.Take each portion of potato mixture and make a ball.

One at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together. 

Flatten it into a 2-inch patty. Repeat for the remaining portions. 

Heat 1 tsp. oil in a non-stick pan over a low heat. 

Pan-fry until golden brown on both  sides over very low heat.

Serve with chutney or tomato sauce if you have nothing else but definitely not sweet chilli. 

http://www.amusingplanet.com/2011/10/street-food-vendors-from-around-world.html

Mouth watering, hot chilli potatoes 

Biriyani and Superwoman days

ejozi.co.za

This beautiful aromatic Indian rice dish I like to make on the same day as I do a spring clean up at home Once the clean up is done, the house looks fabulous, the dinner is also ready and the house smells fantastic as the spices have slowly radiated throughout. 
Biriyani is very tasty, comforting, unctuous and appetising dinner that although appears complex is  once mastered actually is very easy to make. While the chicken marinates and the aromatic rice cooks I tidy, clean and toss out accumulated junk so I call these days my Superwoman days......
It is really invigorating to accomplish both on the same day. 
Biriyani is worth the effort and can also be made with goat or lamb if you prefer. 

I got talking to a cab driver once on my way back from the markets and I said I was about to make Biriyani. He yelled out, screeched to a halt and pulled over. Then leant in the back of the cab to know how I was going to do it. I've picked up that not many people now bother to cook this great dish in its authentic style but make a quick version. He quizzed me and was amazed that I was cooking it properly so after inviting himself to dinner we went on - No he didn't come to dinner Ha ha ha
So,
Chicken Biriyani is simply made of three parts
An aromatic cooked rice
Marinated chicken pieces
And a spicy, onion green chilli gravy
These are layered into a heavy pot and sealed then baked. Traditionally the seal would be made of thick plain dough or pastry shell. I use a large heavy based casserole dish and one day I hope to get a heavy cast iron pot with a lid - it would be perfect. There is a fantastic one at work by Iittalia - perhaps one day.

supermama.me

Chicken Biriyani

• 12 -14 small size chicken legs or thigh fillets
• Chicken on the bone is preferrable.
• Approx 2 cups Tilda rice (Tilda is a  brand of basmati rice)
• Use any superior grade basmati 
• 2-4 onions
• salt and pepper
• 2 tps mustard seeds
• 2 tps cumin powder
• 4-6 green chillies
• 2 tps coriander powder
• oil for frying – 2 tbs( spices) more for chicken
• 2 small tubs plain yoghurt
• 4 fresh garlic cloves
• fresh coriander roots
• Tin of  crushed tomatoes or fresh crushed tomatoes
• curry leaves
• handful of cashews or  peeled almonds
• handful of raisins

recipes.ebest.in

Marinade

• 3 tps garlic paste
• 3 tps ginger paste
• 4 tps coriander powder
• 1 tps garam masala
• 1 tps tumeric
• juice of  1 lemon
• salt

Aromatic rice 

• 3 cinnamon sticks
• 10 cardamon pods
• salt
• 4 cups of Tilda basmati rice
• 2 cloves
• pinch of saffron or fresh threads of saffron

In a large metal bowl combine the  garlic and ginger paste with coriander , garam masala and tumeric powders  Add lemon juice and chicken legs marinate for at least 2 hours

Meanwhile cook the rice in water with cinnamon sticks, saffron, cardamon and cloves Just bring to rolling  boil for 5 minutes then leave with a tight lid on until all water has evaporated Do not take the lid off. Leave aside.

 In a small pan add oil  cook the mustard seeds  until completely popped add the  cumin and coriander cook for 2 minutes , set aside.
Next prepare the gravy by slowly browning the sliced onions in  a heavy skillet
Add the green chillis and fresh coriander root and ½ bunch of coriander  leaves , fresh garlic that have been whizzed up together to a paste
Mix with the onions  then add the cooked spices and mix together
Add tomatoes and yoghurt .
I don't measure these much so you have to get the feel for how you like it to taste 1 tub of yoghurt and 1 tin of tomatoes makes a good consistency of gravy.
Take the chicken out of the marinade Sear the chicken legs in oil to brown Do not cook through.

Use a large heavy pot or casserole dish suitable for the oven with a lid
Pour in the gravy arrange the chicken on top then some chopped coriander then fill with the cooked rice Add cashews or almonds and raisins to the top and curry leaves( all optional)
Seal with a lid or foil or the traditional way with pastry dough and cook for 1-1/1/2 hours or until very aromatic and the chicken comes away from the bone easily.
Serve with  raitta, pappadums  and pickle or on its own.....delicious

Magenta

Magenta is the navy blue of India.
Magenta is a mix of red and violet.
Magneta has the energy and passion of red but balanced by the subtlety and quiet of violet.


Who can be unhappy surrounded by MAGENTA ?


It is the absolute colour of  
Happiness 
             Harmony      
                             Cheerfullness 
Magenta is so uplifting.




Magenta is the colour of promise and 
all possibilities. Of ambition, appreciation and optimism.

Magenta or fuschia is said to strengthen our intuition, awareness and knowledge and is helpful in releasing emotional issues. 
Magenta can be uplifting in times of sadness, frustration, unhappiness or anger.

Magenta is a spiritual colour that inspires change and transformation so is helpful when we want to move forward into new directions.




When I look at magenta I can only smile.

It is the ONE colour I absolutely love

 
In the meaning of colors, magenta is universal love at its highest level so it inspires compassion, kindness and cooperation. 

It encourages self respect and contentment and is gentle and caring bringing acceptance, tolerance, support and patience.

Using magenta can be strong even shocking but always inspiring to the point of being innovative, non conformist, creative and imaginative.

As with our experience of music we  our colours can trigger memories and feelings from past events be they our good times or sad times. Colours can spark a memory and make us reflect, inflame us with rage or calm us down. Colours can make us remember a mood or a moment. When you decorate you can draw on these to create wonderful "feel good" living spaces.

lefd.com

Some people say Magenta is not a real colour. 

What does the brain do when our eyes detect wavelengths from both ends of the light spectrum at once i.e. red and violet ? 

Generally speaking, the eye has two options 

To produce a colour halfway between red and violet in the spectrum (which would in this case produce green – not a very representative colour of a red and violet mix)
OR invent a new colour halfway between red and violet

Magenta is the evidence that the brain takes the second option option. To construct a colour to bridge the gap between red and violet, because such a colour does not exist in the light spectrum. Magenta has no wavelength attributed to it, unlike all the other spectrum colours.

How and why do we let these things happen? Read On.....

Beware! T-Mobile Owns the Color Magenta

By COLOURlover // November 4, 2007

 I'm not sure I fully understand... should that have been written the color "Magenta™"? The absurdity is probably confusing to you as well. The total hue domination by T-Mobile and its bigger Deutsche Telekom (DT) has been going on for several years, but has gained more attention lately. DT not only trademarked magenta, they also have a trademark on the use of their two 2 color logo... More can be read at servicemarks.

Don't worry trademarks only apply to the industry sector that they are registered under and since DT applied for their trademark in the tele-communications sector you just can't use the color magenta around anything to do with phones, digital media... oh and just about anything on the internet.

Here is a screenshot of the T-Mobile USA website with their trademark highlighted:

la la la platters

My absolute favorite way of eating is make what I call a la la la platter. A scrumptious meal of colourful and interesting foods all together on a large platter so you can graze or pick as you like.

There is nothing better than spending time preparing these colourful morsels for family or a friends. From the initial choosing of the ingredients at the markets, through carting the delights home and unpacking, cooking, to the point of  spreading all the beautiful elements out on your favorite platter.
Don't limit yourself to traditional Italian antipasto include perhaps Thai flavoured chicken patties or seafood. 
Afterwards its just la la la la, no cooking music, wine, good company and a gorgeous platter of antipasto to enjoy. 
La la la Platters can be all store bought goodies such as meats, dolmades,  cheeses and dips if you are time poor or don't feel like cooking or you can go all out and make a selection of recipes - be it a simple platter or a lavish one they are always wonderful  and a sensational way to entertain or share cooking together
Enjoy cooking or find your own special deli and try these ideas.

Gourmet pates
Proscuitto wrapped around pieces of melon*
Proscuitto wrapped grissini*
Marinated artichokes
Smoked Salmon and caper berries
Fresh figs
Fresh dates

Marinated fetta
Marinated goats cheese
Exotic deli meats - try Quarter 21 in Westfield
Pickles and pickled onions
Handmade Dolmades
Stuffed green olives- try the chilli ones !

Chicken and pistachio terrine*
Slices of Mortadella and Ham
Pickled ginger
Fresh asparagus*
Beetroot salad
Banana chillies chargrilled*
Pancetta
Thai chicken patties*
Small pieces of crumbed chicken*
Spicy lamb cutlets*
Spicy beetroot vada*
Marinated grilled Prawns*
Homemade pieces or mini muffin style frittata*
Marinated and chargrilled Eggplant*
Tapenades
Bocconcini and tomato salsas*
Avacado salsa*
Marinated and chargrilled Kumera or pumpkin *
* denotes home made recipes ....stay tuned

The list is endless and only limited by the extent of your imagination
All delicious and enormous fun trying out your  favorite combination of flavours. 

Lemon Meringue Pie

When you have lots of fresh lemons try this 
easy recipe for either lemon 

cheesecake or lemon meringue pie.

This one is made with biscuit base 

although could be 

made with shortcrust pastry.

•   A packet of plain  biscuits arrowroot or nice.
•   140 grams butter-melted
• 2 - 250 grams cream cheese
• A carton of sour cream
• 3/4 cup caster sugar
• 1 tbs finely grated lemon rind
• 2 tbs fresh lemon juice
• 3 eggs
• Meringue
• 3 egg whites
• 3/4 cup caster sugar

• Line the base of a 22cm springform pan with non-stick baking paper.
• Place the biscuits in the bowl of a food processor and process until finely crushed. 
• Add the butter and process until well combined. 
• Transfer the biscuit mixture to the prepared pan. 
• Press the biscuit mixture firmly over the base and side of the pan. 
• Cover with plastic wrap and place in the fridge to chill.
• Preheat oven to 160°C. 
• Place the cream cheese, sour cream, sugar, lemon rind and juice in the clean bowl of a food processor and process until smooth. 
• Add the eggs and process until well combined.
• Pour the cream cheese mixture into the biscuit base. 
• Bake in oven for 1 hour or until just set in the centre. 
• Turn oven off. Leave the cheesecake in the oven, with the door slightly ajar, for 2 hours or until cooled completely -this will prevent the cake from cracking 
• Place in the fridge for 4 hours to chill.
• To make the meringue, use an electric beater to whisk the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoonful at a time, whisking constantly until the mixture is thick and glossy.
• Preheat oven to 200°C. Spoon the meringue mixture over the cheesecake and spread to the edge. Bake in oven for 5-8 minutes or until lightly browned. Place in the fridge for 2-3 hours to chill. 

Paintings above by Sarah Sedgwick and Jonathan Aller
images courtesy of daily painters.com

Okra

Courtesy of Aki's Wooloomooloo

I was shopping at my local last night and I was asked 
What I was cooking for dinner, so I showed the fruit shop man my bag of Okra and he asked me how I cooked it.
Sheeesh! talk about setting myself up to be shot down by the experts and so I turned to him to asked him how he cooked okra.
He didn't like my idea of mixing it with spinach but we did agree that Okra is always great stir fried with garlic, onions, and tomatoes.
I recalled whilst cooking my dinner  (fantastic by the way) my favorite Indian restaurant at Wooloomooloo "Aki's " where Chef Kumar Mahadevan makes an amazingly delicious Prawn and Bindi  South Indian curry. Bindu being Hindi for Okra
South Indian Cuisine is also a favourite with its subtle, delicate use of spices, green chillies and an abundance of coconut products  All come together with local fresh produce and seafood to create a truly extraordinary cuisine of contrasting tastes and delights, not only fabulous to eat but really fun to cook. 
Have you ever made Idlis? Appam or Dosha's?
Scrumptious
I'm sure Chef Kumar Mahadevan who was a master class guest Chef on Masterchef last year would like to share his recipe 

Prawn Okra Curry  
12 king prawns

1/2 tbs mustard seeds
2 tsp fenugreek seeds

1 tbs cumin seeds

1 tsp tumeric powder

2 tbs coriander powder

1 tbs chilli powder

800ml water

100ml sesame oil
2 fresh tomatoes diced
100g okras
 - ends removed keep whole

100g ecshallots - sliced finely

150ml tamarind pulp


salt to taste

Extra for tempering

4 dry red chillies


8 or10 fresh curry leaves

Ground Masala

100g fresh coconut


1 tbs roasted Channa dal 
(grind two together)

Heat the sesame oil and add the mustard seeds. Once the mustard seeds crack, add fenugreek seeds, cumin seeds and sliced shallots and cook well.
Add okra and cook for 10 minutes and then remove the okra and keep separately. Then add chilli powder, coriander powder and tumeric powder, tamarind pulp and chopped tomatoes, along with 3 cups of water and salt to taste.
Add the ground masala and cook well.
Once the sauce is prepared, just add the jumbo prawns and cook lightly

To Finish
Whizz the channa dhal and coconut with 150ml water until smooth
Stir the paste through the curry, add half of the curry leaves and cooked okra Cover with the lid
Heat remaining sesame oil in a frying pan over high heat. When oil is smoking add dried chillies and cook until black and blistered. Remove pan from the heat and add the remaining curry leaves. Pour the mixture into the curry and cover with the lid for a further 2 minutes.
Serve with steamed basmati rice or soft plain naan
Enjoy