Vada pav

Ingredients (Serves 6):

6 pavs/hamburger buns
Butter

Aloo bonda:
See potato filling recipe under Potato Palya here - Adjust the recipe to make 6 lime sized balls
4 tbsp besan/chickpea flour
1 tbsp rice flour
1 tsp red chili powder
1/2 tsp baking soda
Oil for deep frying
Water
Salt

Green chutney:
1 bunch coriander leaves
5-6 sprigs of mint
2-3 green chili
Juice from 1 lemon
1 tbsp oil
1 tsp sugar
1/2 tsp cumin seeds
Thick slice of ginger
1 tsp salt
Pinch of asafoetida

Spicy garlic chutney:
4-6 dry red chili
6 tbsp dessciated coconut
2 garlic cloves
Salt

Method (Vada):
1) Make 6 lime sized balls of potato filling.
2) Mix the rest of the ingredients with water to make a batter. Consistency should be thick. Check for salt.
3) Heat a deep frying pan with enough oil (on medium heat). Once the oil is hot enough, coat the potato balls by dipping it in batter and gently drop it into the pan for deep frying.
4) Fry until the balls (vada) are golden brown. Remove and keep aside on a plate lined with tissue paper

Method (Spicy garlic chutney):
1)  Grind all the ingredients into a fine powder. Check for salt.

Method (Green chutney):
1) Grind all the ingredients into a fine paste.

Bringing it all together:
1) Slice pav/bun in the centre. Apply butter and fry on a pre-heated pan.
2) Take a tbsp of green chutney and spread on the lower half of the bun.
3) Place the vada at the centre, sprinkle a tbsp of spicy garlic chutney. Place upper half of the bun.

DONE!!!

Leek and Bean Posto

Inspired by World Food Cafe by Chris and Carolyn Caldicott

2 potatoes - diced

2 leeks - slit lengthwise and sliced
Green beans - cut into 1 inch chunks
2 tbsp oil
4 tbsp white poppy seeds
1/2 tsp nigella seeds
1/2 tsp cumin seeds
2-3 green chili - finely chopped
1/2 tsp turmeric powder
Salt

Method:
1) Soak poppy seeds in warm water for 30 mins and blend
2) Heat oil in a saucepan. Add nigella seeds and cumin seeds and wait for it to splutter
3) Add potatoes, green chili. Fry until potatoes are golden
4) Add leek and saute until they wilt. Add broad beans and fry for another minute.
5) Add poppy seed paste, turmeric powder, 1 cup water bring to boil. Check for salt.
6) Cover and cook on simmer until the potatoes are soft.

DONE!!!

Potato bun/ Aloo bun

Ingredients:
For the bread:
1 1/2 cup all purpose flour
1/2 cup wheat flour
1 tsp yeast
1/4 tsp baking soda
1 tsp salt
1 tsp sugar
3 Tbsp butter
2 Tbsp milk
3/4 cup water
Oil

For the potato filling:
See potato palya

Method:
1) Warm the milk if cold, add yeast, sugar, salt and keep aside for 5 minutes.
2) Mix this with all purpose flour, wheat flour, baking soda and melted butter.
3) Add about half a cup water and knead the dough. If need be add more water as required and knead the dough. Keep it in a container. Cover it with cling wrap and keep aside for about 2 hours in a sunny spot.
4) After two hours, need the dough and divide it into 8 balls.
5) Take a ball and roll it into 4-5 inch circle. Tip: Make the edges thinner.
6) Place 2-3 Tbsp of potato filling in the centre and wrap the edges to cover the filling and seal it.
7) Place it in a baking tray and brush oil on it. Do the same for rest of the balls.
8) Pre-heat over at 180C and place baking tray in the oven. After 15 mins, quickly remove from oven and brush oil again (optional). Bake for another 5 minutes.
9) Remove from oven, allow it to cool.
DONE!!! :)
Serve with hot chai :) :)

Submitted this at yeastspotting :) :)

Potato bhaaji

Ingredients: (Serves 4)
1 medium sized onion - sliced
3 medium sized potato - diced
1 cup peas
1 tsp ginger garlic paste
1 tsp garam masala power/curry powder
1 tsp cumin seeds
3 red chillis
1 Tbsp corn flour
1 sprig curry leaves
1/2 tsp turmeric
1/4 tsp asafoetida
2 Tbsp oil
2-3 cups water
Salt

Method:
1) Microwave sliced potato with 1 cup of water for 9-10 mins
2) Heat oil in a pan. Add cumin seeds, curry leaves, red chilli. Fry for a minute
3) Add onion. Fry for 2-3 mins. Add turmeric, asafoetida, garam masala/curry powder, ginger garlic paste and mix.
4) Add potato, corn flour and 1 cup of water. Boil for 2-3 mins. If you need a thinner consistency add another cup of water.
5) Add peas. Check for salt. Cover and cook on medium heat for 2-3 mins.

DONE!!!

Appam with vegetable stew

Ingredients(Appam):
2 cups rice
1 cup steamed rice
Water
1 tsp Yeast
Salt
1/2 cup grated coconut
1 tsp sugar

Ingredients(Stew):
2 cardamon
2 cloves
4-5 pepper corns crushed
2 green chilli
Ginger garlic paste
1/2 tsp cinnamon powder
1 cup thick coconut milk
3 cups water
2 potato - peeled sliced
1 onion sliced
2 carrots  sliced
1 cup beans sliced
2 tsp sugar
Oil
Salt

Method (Appam):
1) Soak rice for 5-6 hours. Grind to smooth paste along with steamed rice, coconut, sugar and yeast.
2) Cover and allow it to ferment overnight. (Note: Use a big vessel as the batter is going to raise 4-5 times)
3) Next day, check for salt
4) Heat a pan on high. Take a ladle full of batter and spread it into a disc. Cover and cook for a minute or two. Remove from pan once done.

Method (Stew):
1) Boil the sliced vegetables except onion. Keep aside
2) Heat oil in a pan. Crush cardamom, cloves, pepper corns and add it to the pan. Wait for it to splutter.
3) Add green chilli, onion, ginger garlic paste, cinnamon powder and fry until onion turns translucent
4) Add the veggies, water, sugar and 1/2 cup coconut milk. Bring to boil.
5) Add the rest of coconut milk. Check for salt.
DONE!!!!

Oven roasted potato mushroom curry

Ingredients (Serves 2):
3 potatoes - diced
1 onion - diced
4 shiitake mushrooms - diced
1 tsp cumin seeds
1/2 tsp ajwain
1 tsp garam masala
3/4 tsp turmeric powder
1 tsp sugar
1-2 tsp ginger garlic paste
1 Tbsp Oil
Salt

Method:
1) Preheat oven to 200 degree Celsius. Oven roast potatoes. When they begin to change colour, roast shiitake mushrooms and 1/2 of diced onions too. Once done, remove from the oven.
2) Heat oil in a frying pan (medium heat). Add cumin seeds, ajwain, diced onion. Fry for 2 minutes. Add turmeric powder, ginger garlic paste and garam masala powder. Fry for a minute.
3) Add roasted vegetables and sugar. Check for salt. Fry for a minute or two.
DONE!!!!!

Aloo Gobi

Ingredients:
4 medium sized potato - diced
1 medium sized onion - diced
2 cups cauliflower florets
1 cup peas
2 Tbsp Oil
1 tsp cumin seeds
1 tsp ajwain seeds
2 Tbsp curry leaves
1/2 tsp turmeric powder
1 tsp coriander powder
1 tsp garam masala powder
1 tsp grated ginger
2 green chilli
1 tsp red chilli powder
2 bay leaf
1 tsp amchur powder
1 tsp finely diced coriander leaves
Salt

Method:
1) Heat oil in a pan. Add bay leaf, cumin seeds, ajwain seeds, ginger, curry leaves, green chilli. Add onion and fry until it turns translucent
2) Add turmeric powder, garam masala, red chilli powder. Remove bay leaf.
3) Add potato cover and cook until potato is half done. (I microwaved it potatoes for 4 mins to quicken the process)
4) Add cauliflower florets, peas, salt. Cover and cook until potato and cauliflower is done.
5) Mix in coriander leaves and amchur powder
DONE!!!

Masala Dosa

Masala Dosa:

Method:
1) Heat a nonstick pan on high. Wait for 3-4 minutes for the first dosa. Take a ladle-full of dosa batter and spread evenly into a circular shape.
2) Add 2-3 drops of oil on the dosa.
3) After 2-3 minutes flip the dosa over to the other side and roast it for a minute
4) Transfer the dosa to a plate. Spread 1 tsp of chilli-garlic chutney, place potato palya at the centre and close the dosa.
DONE!!
Serve with coriander-mint chutney
Recipe for coriander-mint chutney, potato palya, chilli-garlic chutney and dosa below.


Coriander mint chutney:
Ingredients (Serves 4)

For coriander-mint chutney:
1 Tbsp roasted chanadal (puttani)
1 Tbsp grated coconut
3-4 green chilli
1 Tbsp coriander
1/2 Tbsp mint
1 cup water
1/2 tbsp oil
1 tsp mustard seeds
2 sprigs of curry leaves
1/2 tsp asofoetida
1 tsp cumin seeds
Salt to taste

Method:
1) Grind roasted chana dal finely. Add grated coconut, chilli, coriander leaves, mint and grind.
2) Add water and blend. Add salt to suit taste.
3) Heat oil, add mustard seeds. Wait for it to splutter. Add asofoetida, curry leaves and cumin seeds. Add this to the chutney and mix!


Red chilli garlic chutney:
Ingredients:
1/4 tsp warm water
6 dried red chilli
1 garlic pod - sliced

Method:
1) Soak chilli in warm water for 20 mins.
2) Grind red chilli, garlic, water
DONE!!!

Potato palya (Courtesy: Sujay :-)):
5 medium sized potato - boiled and mashed
1/2 cup peas
1 onion - sliced
1/2 large lemon juice
2 fresh red chillies - diced
1 Tbsp oil
1 tsp mustard seeds
2-3 sprigs of curry leaves
1 tsp cumin seeds
1/2 tsp turmeric powder
1/2 tsp fennel seeds
1/2 tsp garam masala powder
1/2 cup water
Salt to taste

Method:
1) Heat oil in a deep bottomed frying pan. Add mustard seeds - once they start spluttering- add curry leaves, cumin seeds, fennel seeds, onion.
2) Once the onion start to turn translucent, add peas, turmeric powder, chilli, garam masala powder. Fry for half a minute
3) Add mashed potato, water and mix well. Cover and let it cook for 2-3 minutes.
4) Add salt and lemon juice. Mix well and cover.
DONE!!!

For Dosa:
1 1/2 cup rice
1/2 cup urad dal
1 Tbsp thick rice flakes
1 tsp fenugreek seeds
Water
Salt to taste

Method:
1) Soak the above ingredients for 5-6 hours. Grind into fine paste adding sufficient water to get the dosa like consistency. Add salt to taste.
2) Let it ferment overnight