WOYP Day #30 Mysore Pak

Mysore Pak is a popular sweet in Mysuru (formerly Mysore), Karnataka where I hail from. Mysore Pak goes back to the Royal kitchens during the rule of Krishna Raja Wodeyar IV. A royal cook came up with this sweet concoction using gram flour, sugar, generous amounts of ghee and named it “Mysore Pak” for lack of a better name. “Pak” or “paaka” in kannada means the consistency of sugar, which is a critical element while making Mysore Pak.

 

In Mysuru, there are two types of Mysore Pak. The regular brick-kind of Mysore Pak which is widely sold in every sweet shop. The other kind is the special Mysore Pak oozing in ghee and the melt-in-the-mouth kind. There are some sweet shops that specialize exclusively in this kind of Mysore Pak. The first kind is made with a mix of ghee and oil while the second is made with pure ghee. You can achieve the bee hive kind of look using ghee too, that depends on the sugar consistency.
 

Using ghee elevates the sweet and is an important ingredient. I used home-made ghee to make this and the proof is in the taste..yum! Making Mysore Pak requires some arm strength and patience since the mixture needs to be stirred constantly to get the right consistency and to avoid the bottom from burning. I’ve never been a fan of Mysore Pak, but my older son is! So this attempt was for him and he was mighty pleased :)

Like I mentioned earlier, ghee plays an important role in this dish. Don’t skimp on the ghee if you want melt-in-the-mouth kind of Mysore Pak. The recipe I followed calls for 2 cups but I made do with 1.5 cups and still was able to achieve tasty Mysore Pak. 

You will need:
Adapted from here

1 cup Gram flour (Besan)
2 cups Sugar
3/4 cup Water
1.5  cups Ghee, melted

Silicone Spatula
A good thick-bottomed pan
Metal whisk
8x8” square pan
Parchment cut to fit bottom of square pan

Place parchment into square pan. Set aside.

Warm the ghee. In a medium mixing bowl, combine the gram flour and 3/4 cup of ghee.Use a whisk to make a smooth, lump-free paste. In another pan, combine the water and sugar and place on medium heat. Stir occasionally until the sugar is melted and comes to a rolling boil. Once it begins to boil let the sugar syrup thicken and come to a one string consistency (similar syrup consistency when we make Gulab Jamoons) This takes about 5-6 minutes.

Once the consistency is achieved, pour the gram flour ghee mixture into the sugar syrup and combine with a spatula. Continue stirring on medium heat, after few minutes add 2 tbsp of ghee. Stir and cook until the ghee is absorbed. Continue with the remaining ghee 2 tablespoons at a time, stirring until each addition is absorbed.

Since I had to constantly stir, I couldn’t pause to take pictures unfortunately.

The mixture will begin to thicken after about 20 minutes of stirring. Continue to cook until the mixture further thickens, 5 more minutes. Pour mixture into the parchment lined pan. Smooth the top and set aside to cool completely.

Once cooled, over turn the pan onto a cutting board or plate.Remove parchment.  Cut the Mysore Pak into small rectangles using a sharp knife. Store in a an air-tight container. 

Though I’ve never liked Mysore Pak, I am kinda enjoying eating this home-made version :D Hope you do too! 

WOYP Day #29 - Maddur Vade

The last time I made Maddur vade (pronounced vade-y) was almost a decade ago. The name for these vade comes from the small town in Karnataka, Maddur. Crisp vade with a soft interior laced with onions, there is simply no reason not to like these! We used to look forward to these hot vade on train journeys from Mysore to Bangalore and back. The heavenly aroma would waft through the compartments and I don’t remember a single time I haven’t gorged on this precious vada on any journey. Just the thought is surely making me drool! 

The original recipe is a closely guarded secret like most popular dishes and we have to make do with a version that’s as close to the original as possible. I tried with different proportions and also used Upma Rava instead of fine Rava this time. This yielded a crispier vade and tasted just as good.

Maddur Vade:

You will need:
Makes: About 18 (4”) Vadas

1 onion, very thinly sliced
4 green chillies, finely chopped
6 curry leaves, finely chopped
1 cup Sooji/Semolina (Upma Rava)
1/2 cup Rice flour
1 cup All-purpose flour (Maida)
2 tsp Butter, melted
1 tbsp White sesame seeds
1 tbsp Hot oil
1.5 tsp Salt adjust to taste
1 tbsp chopped Peanuts, roasted and skinned (optional)

Oil for frying
Water as required

It is important to get the right consistency in the vade dough to ensure crispy Vade. This largely depends on the quantity of water used to mix the dough. Also the dough does not need to rest, so have cooking oil ready for frying on low heat before you start mixing the dough.

Heat oil on  medium-low in a deep pan for frying.

Combine the sliced onions, chopped green chillies, chopped curry leaves in a large mixing bowl. Squish to make the onions moist. Now add the sesame seeds, chopped peanuts, flours and salt. Combine and then add hot oil and the butter. Mix well. Slowly add water until the dough comes together, soft but not sticky..this is very important. A sticky dough results in soft vadas, we don’t want that! So go slow with the water.

Increase oil heat to medium high. Cut out a small square piece of parchment paper.

Take a small piece of dough. Drizzle little oil on the parchment. Place the dough on top and using your fingers pat into a thin disc about 4” wide. Take care not to make it too thin. Gently tip parchment with one hand while peeling the vade into your other hand. 

Slide gently into the hot oil. Fry for 30-40 seconds on each side until light brown. 

Remove and drain briefly on a paper towel lined plate. Serve warm. 

Restaurants back in Karnataka serve it with coconut chutney but we gorged on ours just as is. 

These can be stored in an air tight container for 3 days.

WoYP Day #28 - Potato Bell Pepper Rice

There are days when we aren’t in the mood for elaborate food, and make do with a simple one pot meal. I often have leftover rice and this was a perfect way to use it and in the process get our daily dose of veggies. The boys were initially hesitant to try it since they felt it might be spicy, and then came in the food creativity. Shaped like a fish, it soon became a contest to see who gobbles the “fish” first :D Sometimes I have to think on my feet to make meal time fun! :)

You will need:

2 cups Cooked white rice
1/2 cup green Bell pepper, chopped
1/2 cup Onion, thinly sliced
1 medium potato, cubed and boiled
1 tomatoes chopped
2 tbsp Oil
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1/4 tsp Fennel seeds
3 green chilies
2 tsp Ginger Garlic paste
1/4 tsp Turmeric
2 tsp Coriander powder
1 tsp Cumin powder
1/2 tsp Garam masala powder
1 tsp Lemon juice
Salt to taste

Heat oil in a pan. Add the mustard seeds, cumin seeds and fennel seeds. Sauté for a few seconds. Add the ginger garlic paste and sauté until fragrant. Add the green chillies, onions and bell peppers. Cook until the bell peppers are soft and the onions are done. Add the chopped tomatoes, turmeric, coriander and cumin powders. Combine and cook for 3-4 minutes. Add the boiled potatoes, stir and then add the cooked rice. Season with salt and combine well. Add the garam masala and lemon juice. Adjust seasoning if needed. 

Serve hot with a Cucumber raita.

WOYP Day #27 Ujju Rotti and Eggplant curry

Ujju Rotti is made with very fine semolina. It is cooked in water to make a soft pliable dough and then rolled into thin flat discs and cooked on a hot tava (pan)It is important to use fine semolina so that it cooks well in the water and makes a smooth dough.

These rottis pair best with a bold, flavorful curry since the rotti itself isn’t spiced. I made a Mint cilantro eggplant curry to go with it and it was a perfect match! 

Ujju Rotti: 

 

You will need: 

2 cups Fine semolina (fine sooji)
1 tsp Salt
1 tbsp Oil
2.5 cups Water

Bring water to a rolling boil. Add the salt and oil. Turn down heat to low and add the semolina in a slow stream while continuously stirring. The semolina will absorb the water almost immediately. Turn off heat. Set aside for 3-4 minutes and knead while still hot. Its a little tricky but wet your hands if needed to handle the hot dough. If its not kneaded while still hot, the rottis will break while rolling. If you have a stand mixer, dump the dough in the bowl, using the dough hook knead for 2-3 minutes. Remove from bowl, knead and set aside for 15 minutes.

Once cooled, divide dough into equal sized balls. Dip each ball in rice flour and using a rolling pin, roll into a thin disc about 9" in diametre. Once cooked they shrink slightly so if you start with a very small circle, the rotti once cooked will be fairly small. 

Heat a pan on medium high. Once hot, roast the rotti. Cook on one side for 25 seconds until you see bubbles rise. Drizzle little oil and flip the rotti. Cook until done. Remove to plate and keep covered until ready to serve.

Mint Cilantro Eggplant curry:

You can use baby eggplants to make this curry, but I used long eggplants since I had these on hand and stuffed them same way I would with baby eggplants. 

You will need:

4 long purple Eggplants or 6-7 small eggplants, washed and patted dry
4 tbsp Oil
1 tsp Mustard seeds
8-10 curry leaves
1 large onion thinly sliced
Salt to taste
2 tsp Tamarind concentrate (or 1/4 cup fresh tamarind pulp)
1 tbsp Jaggery, powdered

To dry roast:
2 tbsp White sesame seeds
2 tbsp Peanuts

To grind to a paste:
2 tbsp Dalia (Hurgadale)
8 large Mint leaves
1/4 cup packed fresh Cilantro
6 cloves Garlic
8-10 Green chillies (adjust to taste)
1/2 cup grated fresh coconut

Dry roast the sesame seeds and peanuts until lightly brown. Cool and grind with mint, cilantro, garlic, green chillies, fresh coconut, water as needed and little salt. Cut the eggplants into 3” long pieces and slit the pieces into 4 leaving the bottom of each pieceintact. Fill a teaspoon or two of ground paste into each eggplant piece. Set aside the remaining paste. 

Heat oil in a pressure cooker. Add the mustard seeds and when it begins to splutter add the curry leaves. Add the sliced onions and sauté until done. Now add the leftover ground paste and fry until fragrant, for 30 seconds or so. Add the tamarind pulp, jaggery and salt as needed. Cook for a minute. Now add the stuffed eggplants and 1-1.5 cups of water enough to submerge the eggplants. 

Combine well and close pressure cooker lid. Allow the pressure to rise. Now place the weight on the lid and turn heat to low. Cook for 9 minutes. Turn off heat and let stand for a few minutes before opening the lid. 

Serve hot with Ujju Rottis.

WOYP Day #26 - Paneer Wraps

These healthy whole-wheat Paneer wraps are packed with flavor and are very easy to make. Was initially planning to use all-purpose flour to make kathi- like rolls and decided wheat flour would make a lighter roll and guilt free indulgence. 

You will need:

For the wraps:
2 cups Whole wheat flour
1 tsp Salt
1 tbsp oil
1.5-2 cups Warm water

For the filling:

Marinade Ingredients:
200 gms Paneer
1/4 cup yoghurt
1 tbsp Besan (gram flour)
2 tsp Ginger Garlic paste
2 tsp Coriander powder
1 tsp Cumin powder
1/2 tsp Chaat masala
1 tsp Red chili powder
1/4 tsp Turmeric
A large pinch Kasuthi methi
Salt to taste

Oil as needed
Thinly sliced onions
Thinly sliced green bell pepper
Mint chutney as needed
1 tsp Chaat masala
Plain ketchup or Spicy masala ketchup

In a medium bowl, combine the wheat flour, salt and oil. Slowly add water little at a time until everything comes together into a soft dough. It should not be sticky. Knead until smooth. Cover and set aside.

Prepare the marinade for the Paneer. Cut the Paneer into medium cubes. Whisk the yoghurt and the rest of the marinade ingredients. Add the cubed Paneer and mix gently.  Set aside for 15-20 minutes. 

Heat a pan with a tablespoon of oil. Add the cubed paneer, in a single layer and fry for a minute on each side until browned. Remove Paneer onto a plate and cook the remaining in batches.

Make the wraps - knead the dough and divide into 8 balls. Heat a pan on medium. Roll into thin rounds and toast on the pan. Cook for 30 seconds on one side and then flip to the other side. Cook for 30 seconds more. Remove from heat and apply butter on both sides.

To assemble - Spread a teaspoon of ketchup or masala chili ketchup evenly on the wrap. Place 4-5 pieces of Paneer in the centre lengthwise. Top with a few thinly sliced bell peppers and onions. Drizzle little mint chutney and a generous pinch of Chaat masala on top.

Starting from one end and roll the wrap tightly. Serve warm. 

These are good to carry on picnics or on a long journey for a quick lunch. Pack in foil or parchment paper and seal the ends, and it’s good to go!

WoYP Day #25 Pesto Focaccia

Focaccia is an Italian style bread that is thick and hearty. When made with potatoes it yields a softer bread perfect for dipping or for making a sandwich.

The first time I made Focaccia was for the Daring Bakers challenge several years ago. Ever since I’ve made it plenty of times with various toppings. This time I tried it with home-made Basil Pesto, cherry tomatoes and Onions. My Basil plants are growing well, and I made the first harvest yesterday and of course made a fresh batch of Basil Walnut Pesto. I’ve amped it up to suit our taste, from the first version of Pesto I’ve shared earlier. 

Pesto Focaccia:

You will need:

1 large Potato (150 gms) peeled and cubed
2 cups All-purpose flour
1 1/2 tsp Active dry Yeast
1/2 tsp Honey
1 1/2 tsp Salt
1 1/2 tbsp Olive oil
1/2 cup + 3 tbsp luke warm water

Toppings:
3 tbsp Basil Walnut Pesto (recipe follows)
Cherry tomatoes, sliced in quarters
Sliced onions
Fresh basil leaves (optional)
1 tbsp Olive oil
1/2 tsp Oregano

Boil the potatoes until tender. Drain and mash.

In a mixing bowl, add the flour, salt, yeast, honey and mashed potatoes. Combine with a spatula.If using a stand mixer, use the dough hook to combine.  Add the olive oil and then add the warm water little at a time to form a sticky dough. Turn into out onto a lightly floured surface and knead 4-6 minutes until smooth and soft. If using a stand mixer, knead on medium speed for 3-4 minutes until the dough begins to come away from the sides of the bowl. Lightly oil a bowl and place the dough in it. Cover and place in a warm place until doubled in size, about 2 hours. 

Preheat oven to 400F.

Punch the dough. Transfer to a lightly oiled 9x13” pan. Using your fingers spread the dough around gently to fit the pan. Dimple the dough with your fingertips. 

Drizzle the olive oil on top and spread using a silicone brush. Spread the pesto on top. You can arrange the tomatoes, onions  and basil leaves randomly or anyway you like, was feeling a bit creative and hence the flowers. Sprinkle the Oregano on top. 

Bake for 20 minutes. Cool in pan for 5 mins before slicing. Serve warm. 

Leftover Focaccia can be stored in air tight container for 3 days.

Basil Walnut Pesto:

You will need:

2 cups packed fresh Basil leaves (Sweet basil)
1/2 cup Walnuts
4 pods Garlic
1/2 tsp Salt
1/2 tsp Black pepper powder
1/2 tsp Red chili flakes
3/4 cup grated Parmesan cheese
1/4 cup Extra-virgin Olive oil (more if needed)

Using a food processor, blend the basil leaves, walnuts and garlic until fine. Add the salt, pepper and chili flakes. With the processor running, add the olive oil in a slow stream until everything is smooth. If the pesto feels thick add a tablespoon of oil at a time. Remove to a bowl and then stir in the grated parmesan cheese.

Transfer to a clean air tight container. Pour enough olive oil on top to cover the surface of the pesto. This prevents it from turning dark green. Store in the refrigerator and use as needed. I use it in Pasta, grilled cheese, scrambled eggs and on Pizzas. Adds the extra oomph to any dish.

WoYP Day #24 - Sabudana Paddu with Tomato Onion chutney

Paddu (Gunthpanganalu/Paniyaram) are dollops of batter cooked in a paddu pan (Aebleskiver pan). Paddu is primarily savory and is seasoned with onions, grated carrots, chana dal. Paired with a spicy chutney, these Sabudana paddu make for a good breakfast or light evening snack.These are crisp on the outside and soft on the inside. 

I made a spicy Tomato Onion chutney, this goes well with dosas, chapatis, puris or paddu. Sabudana paddu is made with 3 main ingredients - Sabudana, Rava & Yoghurt. The recipe can be easily doubled. 

Sabudana Paddu
Adapted from here

You will need:

1/2 cup Sabudana (Sago pearls)
1/2 cup Rava (Semolina)
1/2 cup plain Yoghurt
Water as needed
Salt to taste
1-2 tsp Fruit Salt
1 tsp Green chili paste
2 tbsp Chopped cilantro
1 onion finely chopped
2 tbsp Oil
1/2 tsp Mustard seeds
1 tsp Chana dal

Wash and drain Sabudana. Pour enough water to cover the Sabudana on top by 1/2”. Soak overnight or for at least 4 hours. The Sabudana should have absorbed all the water and would have fluffed up.

In a pan, heat the oil. Add the mustard seeds and when it begins to splutter add the chana dal. Sauté until the chana dal is browned lightly. Now add the chopped onions and sauté until soft. Add the semolina and roast until fragrant, about 2 minutes. Turn off heat and allow to cool completely.

Once cooled, add the soaked sabudana, chopped cilantro, salt to taste and the green chili paste. Now add the measured quantity of yoghurt and combine. It will be a thick batter. Add 2 tablespoons of water at a time to make a slightly thinner batter. Set aside for 15 minutes.

Check for consistency again and add more water if needed. Now add the fruit salt and give a quick stir to lighten the batter.

Heat a Paddu pan, pour oil in all the cavities. Drop a spoonful of batter in each cavity. Drizzle with more oil, cover and cook on medium heat for 2 minutes. Flip the paddu with a spoon and cook on the other side for another minute. 

Take care not to burn and adjust heat according to the pan you use and your burner. Remove with a spoon and serve hot with a robust Tomato Onion chutney.

Tomato Onion Chutney: 

 

You will need:

2 cups chopped Tomato
2 cups chopped Onions
1 tbsp Oil
2 tsps Urad dal
6 dry Red chilies (Byadige & Guntur)
Salt to taste
2 tsp Tamarind pulp
1 tbsp Jaggery, powdered

For seasoning:

Saute 1/2 tsp Mustard seeds, few curry leaves, 1/4 tsp asafoetida in little Oil.

Heat oil in a pan. Add urad dal and dry chilies. Saute until urad dal is fragrant and light brown. Add the chopped onions and saute until soft and translucent. Add the chopped tomatoes and cook until soft. Stir in the tamarind pulp and jaggery. Season with salt to taste and cool completely. Blend this to a smooth paste once cooled.

Transfer to a bowl and add seasoning on top. Serve with hot Paddu. Leftover chutney can be stored in air tight container for up to a month. Always use a clean dry spoon to prevent spoilage.

WoYP Day #23 - Dahi Puri

We’ve been feasting on Chaat almost every other day to break from the mundane meals, and Dahi Puri is something I make very often. I use store bought puris which makes this chat that much easier and quicker. My pantry is also well stocked with canned chickpeas at any given time. Greatly helps with cooking time without compromising much on taste.

I’ve also included recipes for the Mint & Tamarind chutneys, if you have these two chutneys on hand the Chaat possibilities are endless 😃

You will need:

Puris
1 cup yoghurt
1/2 cup water
1/2 tsp Sugar
1 tsp Salt
1 (8oz) can Chickpeas 
Mint chutney (recipe below)
Tamarind chutney (recipe below)
Chaat masala
Fine Sev
Chopped cilantro

Drain and rinse the chickpeas. Pop a small hole on top of each puri and arrange 8-10 on a plate. In a small bowl whisk the yoghurt, water, salt & sugar. Fill each puri with 4-5 chickpeas, top with mint and tamarind chutney to taste. Fill each puri with a spoonful of the whisked yoghurt. Sprinkle a generous pinch of Chaat masala on each puri. Drizzle with more mint chutney and tamarind chutney. Top with sev and chopped cilantro. Serve right away before the puris get soggy.

This makes for the perfect Chaat on a sunny day.. cooling with a burst of familiar flavors! :) 

Mint chutney:

1 cup packed, fresh Mint leaves
1/2 cup packed, fresh Cilantro
6-8 green chilies (use less for a milder chutney)
1” piece Ginger, chopped
2 tsp Lemon juice
Salt to taste

Blend the above ingredients to a smooth paste. Store in an air-tight container in the fridge, and use as needed. Can be frozen up to a month. Defrost overnight in the refrigerator before using. 

Tamarind (Sweet) Chutney:

1 cup Tamarind pulp
3 cups Powdered Jaggery
1 tsp salt
1/2 tsp red chili powder
1/2 tsp roasted cumin powder

Bring the tamarind pulp and jaggery to a boil until jaggery has melted. Add salt, red chili powder and roasted cumin powder. Continue to simmer until thick and sticky. Allow to cool completely and then store in an air tight container in the fridge. Can be frozen up to 3 months. Defrost overnight in the refrigerator before using.

WoYP Day #22 - Palak (Spinach leaf) Chaat

Palak (Spinach) chaat is deep fried spinach leaves topped with a melange of onions, tasty chutneys and toppings. It’s a great combination of spicy, sweet, crunchy - all akin to drool worthy chaat.

For this chaat, you will need larger leaves of Spinach. Wide, large leaves are easy to fry and almost forms a ‘plate’ in itself to hold all the toppings. If you don’t come across large ones, medium sized leaves will do too. 

 

You will need:

For the Fried Spinach:
8-10 large Spinach leaves, washed and wiped dry
1/2 cup Gram flour (Besan)
2 tbsp Rice flour
1/4 tsp Ajjwain (Carom seeds)
1/2 tsp Kashmiri Red chili powder
1/4 tsp Chaat masala
Salt to taste
Water, as needed
Oil to fry

For the Chaat:

1/4 cup chopped onions
Mint chutney
Tamarind chutney (Meeta)
2 tbsp Chopped cilantro
1 tsp Kashmiri red chili powder
1 tsp Chaat masala
1/4 cup yoghurt, lightly beaten
1/4 tsp Sugar
1/4 tsp Salt
1/2 cup Fine Sev

In a deep pan, heat 2 inches of oil. Meanwhile in a medium bowl, combine the Besan, rice flour, salt, ajjwain, red chili powder and chaat masala. Stir and add water little at a time to make a thick flowing batter. When the oil is hot, dip each leaf in the batter and drop it in the oil. Fry for 30 seconds on each side until crisp and brown. Remove and drain briefly on a paper towel lined plate. Fry the remaining spinach leaves and drain the excess oil.

To assemble:

 

Place one fried leaf on a plate or several if they are medium sized. Lightly beat the yoghurt with little water, salt and sugar. Top the fried spinach leaf with a tablespoon of chopped onions. Top with a spoonful of mint chutney and tamarind chutney. Drizzle a spoon or two of the beaten yoghurt. 

 
Sprinkle a generous pinch of chaat masala and red chili powder on top. Lastly add the sev and chopped cilantro. Serve right away.

Adjust quantities of chutneys to suit your taste. Hope you enjoy this crunchy chaat!

WoYP Day #21- Vada pav

Vada Pav needs no introduction, if you've ever eaten street food in India, there is every chance you've crossed paths with the Vada Pav. This is a very popular street food in Mumbai, but is widely available across the country. 

You will need: 

3 potatoes, boiled, peeled, mashed
3 cloves garlic grated (or 2 tsp garlic paste)
2 tsp Green chili paste
1/4 tsp Turmeric powder
1/2 tsp lemon juice
Salt to taste
1/2 tsp mustard seeds
2 tbsp oil
Chopped cilantro

1 cup besan
1 tbsp rice flour
1/2 tsp red chili powder
1/2 tsp salt
Water as needed

6-8 Pav buns (Dinner rolls)
Softened butter
Red chili garlic chutney (recipe below)

Heat oil in a pan. Add mustard seeds. When it splutters add the green chili paste and grated garlic. Sauté for few seconds until fragrant and then add the mashed potatoes. Add turmeric and combine. Season with salt. Cook for 3-4 minutes. Add lemon juice and cilantro. Turn off heat and combine well. Let it cool for 10 minutes. Once cool divide into 6-7 medium sized balls. 

Heat oil in a deep frying pan.

In a medium bowl combine the besan flour, rice flour, salt, chili powder using a whisk. Add warm water to make a batter, thick enough to coat the potato balls. Add a teaspoon of the hot oil and combine. Dip the potato balls in the batter and drop them gently into the hot oil. Fry until light brown. Drain on a paper towel. 

Slice the buns in half leaving one side attached. Apply garlic chutney on the buns, place the fried potato in between and press lightly. Serve warm with mint Chutney and tamarind sweet chutney.

Red chili garlic chutney

10 Guntur dry red chillies
6 Byadige dry red chillies
8 Cloves of Garlic
2 tbsp Olive oil
1/2 tsp salt

Soak the chillies in hot water overnight or for 6 hrs at least. Grind all the ingredients to a smooth paste in a small blender. Add more oil if needed. Don't use water. This chutney stores well in the refrigerator. 

Hope you enjoy these just as much as we did! 

WoYP Day #20 - Sheet Pan Loaded Veggie Nachos

The days seems to be flying and we are already halfway through the week! We’ve sort of gotten into a routine with the kids school work and learned to co-exist peacefully without getting in each others way, for most part! :)

My older one loves Nachos and I simply didn’t want him loading up on plain chips and cheese dip. Sheet pan Nachos have been around for years now, making life simpler and I chose to make this one loaded with veggies and beans and of course cheese! 

You will need:

1/2 bag Plain or whole grain Tortilla chips
1 (8 oz) can Black beans, drained & rinsed
1 tomato, chopped
1 red onion, chopped

1/4 cup canned Corn, drained
1 large Jalapeño, chopped  (see note)
1/2 cup shredded Cheddar cheese
1/2 cup cheese dip (from a jar)
1 tbsp Chopped cilantro

Note: I added the Jalapeños in the very end and on a portion of the chips for us since its too much for the kids to handle. We like things spiced up. 

Preheat 350F.

Line a large baking sheet with parchment paper. Spread the tortilla chips evenly on the sheet. Top with black beans, chopped onions, tomatoes & corn evenly and lastly top with the shredded cheese. Drizzle cheese dip on top and place in the oven. Bake for 10 minutes until cheese has melted. Remove from oven and top with chopped jalapeños and cilantro. Serve immediately. 

These Nachos make for a great snack or a great accompaniment to a Mexican meal.

WoYP Day #19 Instant Spinach Onion Dosa

This dosa batter does not require soaking or grinding and is instant which means you can have crispy, healthy dosas ready in under 30 minutes. We all need such recipes in our arsenal for busy times. 

You will need:

2 cups Rice flour

1 tsp Cumin seeds

2 tsp Salt

2 tbsp Semolina (Sooji/Rava)

3 1/2 - 4 cups Water

Oil

1/2 cup chopped onion

To grind:

1 large bunch Spinach, washed

4 green chilies

1/2” piece Ginger 

Blanch spinach in hot water, cool and grind to a smooth paste with green chilies and ginger.

In a large bowl, combine rice flour, semolina, cumin seeds, salt and the prepared puree. Add 2 cups water and whisk to make a thin batter with no lumps. Add more water if needed. The consistency should be thin. if batter is thick you will not get lacy,crisp dosas. Set aside for 20 minutes.

Heat a large dosa (crepe) pan. Apply oil generously using a pastry brush. When hot, sprinkle a tablespoon or two of chopped onions on the pan. Pour 1/2 cup - 3/4 cup batter evenly over the onions. Spread a teaspoon of oil on top. Cover and cook on high heat for 3 minutes. Remove lid and continue to cook until the dosa is crisp  and browning on the edges. 

Remove gently and serve with chutney. Repeat the process to make more dosas.

These are best eaten hot and right after they are made. 

Easy Coconut chutney: 

1/4 cup split Dalia (Roasted Bengal gram - pappu)

1/2 cup fresh grated coconut

3 green chillies

A handful fresh cilantro

3-4 large mint leaves

1 tsp Tamarind pulp/paste

1 tsp Jaggery 

Salt to taste

Seasoning:

Heat 1 tsp oil in small pan. Add 1/2 tsp Mustard seeds and few curry leaves. Add a pinch of hing (asafoetida). 

Grind above ingredients into a smooth paste using water as needed. Transfer to a bowl. Top with prepared seasoning, stir to combine and serve.

What's on Your Plate? Day #18 Baked Marinara Mac & Cheese and Cheesy Garlic toasts

I make pasta pretty often considering 3 out of the 4 of us love it. Its a no fuss dinner and pair it with Garlic toasts and all of a sudden my kids crown me the best mom in the whole wide world!! :D I mostly use home-made Basil Walnut Pesto but we are still waiting on our Basil plants to grow so I made a Marinara cream sauce and also snuck in a few veggies so its not all cheese in there. If your kids are picky about that you can make an only cheese version. This is also a good variation from the usual Mac. 

Baked Marinara Mac & Cheese:  

You will need:

2 cups elbow pasta
2 quarts water
2 tbsp Oil
3 pods Garlic, finely chopped
1/2 cup chopped Onion
1/4 cup chopped Bell pepper
1/2 cup Tomato- Basil Marinara sauce (from a jar)
1/4 cup Heavy cream
Salt to taste
1/4 tsp Black pepper powder
1/2 cup shredded Cheddar
1/4 cup shredded Mozzarella plus 1/4 cup
2 tbsp butter
2 tbsp grated Parmesan
1/4 cup plain bread crumbs

Bring the water to a rolling boil. Generously salt that water and drop in the pasta Stir and cook for 10 minutes. Reserve 1 cup water and drain the remaining. Set aside the pasta.

Preheat oven to 350F.

Heat oil in a pan. When its hot, add the chopped garlic and bell pepper. Sauté until the bell peppers are almost done and then add the chopped onions. Sauté until onions are soft. Stir in the marinara and bring to a simmering boil. Season with salt to taste and pepper powder.Add the cream and the reserved water. Combine and add the drained pasta. Add more marinara if needed. Stir in the grated cheeses and give a quick toss. 

Lightly butter an oven safe baking dish. Melt the butter in a small bowl. Add the  parmesan and bread crumbs and stir to combine. Transfer prepared pasta into prepared baking dish. Top with the bread crumb mixture. Lastly top with the remaining 1/4 cup of Mozzarella. Bake for 12 minutes until the top is lightly crisp and browned. Serve warm.

Cheesy Garlic Toasts:

For this you can use a French Baguette or regular slices of bread. I had plain white bread and used that. 

You will need:
6 slices white bread
1 tbsp Mayonnaise
2 tbsp unsalted Butter, softened
2 pods Garlic, minced
1/4 tsp Salt
1/4 tsp Red chilli flakes
1/4 tsp dried Oregano
1/3 cup grated Mozzarella

Preheat oven to 425F.

In a small bowl combine the mayonnaise, softened butter, minced garlic and salt. Spread evenly on each slice. Top with Mozzarella and a pinch of oregano and chili flakes. 

Place on an ungreased baking sheet. Bake for 6-8 minutes until the top is nice and bubbly and the bread is crisp. Cut into triangles and serve. 

The toasts were gone in minutes and so was the Pasta! :)