Saturday, December 13, 2014

Avocado Pani Puri

1 avocado - slightly raw, finely chopped
3 bulbs of spring onion, finely chopped
2 tbsp olive oil
2 tbsp lemon juice
1/2 tsp salt
1/2 tsp red chili powder

Click here for Pani and Date-Tamarind chutney recipe
I used store bought puris :)

1) Mix all the ingredients to make the avocado stuffing
2) Take 6 puris, lightly tap at the centre of one side to create an opening.
3) Stuff with avocado, add a tsp of chutney (to taste), add 2-3 tbsp of pani (to taste) and enjoy! :)


Saturday, December 6, 2014


250 g unsalted butter

1) Take butter in a saucepan and bring it to boil on high heat
2) Reduce heat to medium and boil until it becomes clear (about 10-15 minutes). Keep aside and wait for it to cool.
3) Take an air tight glass container to store the ghee. Fit its mouth with a muslin cloth and pour the ghee into the container - sieving through the muslin cloth. Discard the contents in the muslin cloth.
4) Cover the glass container and store it in a cool and dry place. It should last for about 3-4 months.


Sunday, November 30, 2014

Vada pav

Ingredients (Serves 6):
6 pavs/hamburger buns

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

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

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.


Sunday, November 23, 2014

Instant Oats-Red Lentils Dosa

1 cup Oats
1 cup Red Lentils
2-3 dry red chili
1 green chili
1 tbsp coriander seeds
1/2 tsp cumin seeds
1/2 onion

1) Soak lentils in hot water for 20-30 mins.
2) Grind it along with the rest of the ingredients into a dosa/pancake batter like consistency. Check for salt
3) Heat a pan on medium-high. Once it is sufficiently hot, pour a ladleful of batter on the pan and with circular motions spread it into a circle.
4) Add a few drops of oil. Flip and cook the other side after a minute. Remove it after 15-20 seconds.


Serve it with chutney :)

1) I soaked lentils in hot water as I was short on time. Soaking it in cold water for couple of hours does the trick as well.
2) The spices and herbs you want to use is left to your imagination. Krupa's version added coriander leaves, onion and green chili
3) You can substitute red lentil with moong dal as well :)

Saturday, November 15, 2014

Vegetarian pie with chickpea and vegetables

Ingredients (2 pies):
1½ puff pastry sheets
See Curry recipe for the stuffing

1) Preheat oven to 220°C/200°C fan-forced.
2) Cut 2 rounds from 1 pastry sheet 5mm larger than pie dish tops. Keep aside
3) Use the remaining pastry sheet to line the pie dish.
4) Spoon the curry into the dish. Place the puff pastry rounds and seal the edges
5) Place it in an oven and bake for 15-20 mins or until the pastry is puffed and golden.


Sunday, October 26, 2014

Vegetarian Bunny Chow

Ingredients (Serves 6):
3 small loaves of bread
1 cup chick peas - soaked overnight (or canned chickpeas)
2 carrots - diced/chopped into this strips
1 onion - finely chopped
1 potato - diced/chopped into this strips
1 tomato - finely chopped
2 tbsp tomato paste
1 tsp mustard seeds
1 tsp garam masala powder
1/2 tsp red chili powder
2 green chili - finely chopped
2 garlic pod finely diced
1/2 tsp grated ginger
1/4 tsp turmeric powder
2 tbsp lemon juice
2 tbsp oil

1) Boil chick peas in a container filled with water with 2 tsp of salt for 5-10 minutes. Add potato and carrots, boil until the chickpeas and the veggies are soft. Drain and keep aside. Reserve 2 cups of water.
2) Heat oil in a pan. Add garlic, wait for it to change colour. Add mustard seeds and wait for it to splutter.
3) Add onion and wait for it to change colour. Add tomato, grated ginger, green chili and fry for a minute.
4) Add red chili powder, turmeric powder, garam masala powder, tomato paste and fry for 10 seconds.
5) Add the cooked chickpeas and veggies. Add 2 cups of water. Bring to boil. Check for salt.
6) Cover and cook for 5 minutes on meidum heat. Add lemon juice and mix.

To make bunny chow:
1) Cut a small load of bread into two halves.
2) Take one half of the bread and scoop out the soft white bread inside leaving about a 1cm thick wall.
3) Fill the insides with curry.
Enjoy! :)

Sunday, September 7, 2014

Quinoa soup

Ingredients: (serves 4)
1 cup quinoa
8-10cups water
1.5 cups mixed veggies
1/2 onion - finely chopped
1 tsp dried herbs
3 green chili
1tsp grated ginger
3 garlic pods finely chopped
4tbsp olive oil
Pepper powder

1) Soak quinoa in a bowl of water for 15 minutes
2) Heat oil in a wok. Add garlic and fry until it starts to change colour. Add onion, ginger and fry for a minute.
3} Add Italian herbs, mixed veggies and toss for minute.
4} Add quinoa, 6 cups of water and bring it to boil. Check for salt.
5) Cover and simmer for 15 minutes.
Garnish with salt, pepper powder and vinegar as needed.