Kaccha Masala

Kaccha Masala

1 cup coriander seeds
1/2 cup jeera seeds
1 tbsp shahjeera
some cloves
some pepper seeds
dalchini
4-5 masala velchi

Dry roast all the ingredients and make a powder. A little variation from the usual dhania-jeera powder that we make. Can be used as masala instead of the garam masala or the goda masal that we usually add.

Dahi vada with a difference!!!

Had a packet of instant appe. Had read on one of the food blogs, sorry don't remember which, that they can be used to make low cal dahi vadas. So decided to do just that!!



1 instant appe packet
chopped onion
chopped coriander
ginger, green chillies paste
appe mould
sweetened yogurt
chaat masala
red chilly powder
jeera powder

Add chopped onion, coriander, ginger chillies paste to the appe batter and make appe in the appe mould. Once done top it with sweetened dahi, and sprinkle red chilly powder, alt, chaat masala, jeera powder.
Delicious yet low cal dahivada with a difference is ready to serve.

Bread Pizza

We have been self-confined to our houses for the last whole week because of the Swine flu scare in Pune. Used to the usual hectic schedule of school and various activities the first two days were bliss but the third day onwards I had to rack my brain and be creative to keep Rutika busy. Saturday and Sunday are a relief because D is at home and so they have been playing bat and ball and carrom and so on. So I was left with being innovative in the kitchen. The markets were closed and so i had to think of something with the veggies and ingredients i had at home. The result was Bread Pizza. This allowed me to explore the grill function of my microwave too!!!

4 slices of sliced bread(u can use multigrain to make it more healthy)
2 tpsp of Amul butter
7-8 cloves of chopped garlic
1-2 greeen chillies chopped fine
chopped coriander
1 cup seeet corn(steamed)
1 finely chopped onion
1 finely chopped tomato
Maggie Pizza sauce
grated cheese
Pepper powder
Salt
Chat Masala

Soften the butter and add garlic, green chillies and coriander leaves. Apply this on the slices of bread and keep aside. Mix together the sweet corn, onion, tomato and add chat masala, salt, pepper powder. Add this topping to the bread slice and then sprinkle grated cheese (liberally if u r not watching your weight and cholesterol!!!!). Place two slices at one time on the grill stand and grill them until the cheese melts. Delicious bread pizza is ready to serve.

Patoli/Modak

Today is" Nag Panchmi" the day snakes are worshiped.

Mythology has many stories about this day; the most recent one that I read was that a woman was tilling her field and she accidentally killed the cobra's babies. The mother cobra cursed the woman. So you do not use sharp objects on this day.

So no chopping, no tava/ griddle is used.

But, I do believe that all these stories had a scientific background and were put forth by our ancient sages, in this form to stop people from hurting the snakes. After all snakes have an important role to play in ecology.

Also the food that you eat on this day is steamed. Good for your tummy.

Our ancients were indeed wise!

Today I made patoli. It's a Goan Delicacy that is made from coconut Goa's staple food. The only difference between steamed modak and patoli is the shape and that patoli is steamed in fresh green turmeric leaves. The end result is a fragrant and healthy low fat completely satisfying experience.

I have already said that the ingredients for both modak and patoli. Make the filling first so that it cools down for you to use your hands if necessary.

For the filling:

1 ½ cups coconut grated

1 ½ cups jaggery

5-6 cardamom/ elichi powdered

1. Mix all these together and fry till the mixture forms a uniform mixture and is almost dry.
2. Cool.

For the covering:

2 ½ cups water

1 tsp oil

A little salt

2 cups rice flour

1. Boil the water with salt and oil.
2. Lower the flame and add the rice flour mix well so that no lumps are formed.
3. Cover with a tight lid and keep aside.

To put together:

1. Clean and dry the turmeric leaves.
2. Smear the leaves with a little oil.
3. While it is still warm rub some ghee on your palms and take a small portion of the rice flour. Make a ball out of it.
4. With your fingers spread on the turmeric leaf into a thin layer. (You could also roll it with a rolling pin but it's very messy).
5. With a spoon spread the jaggery mixture along the length of the leaf on one side.
6. Close the other section of the leaf and press gently but firmly.
7. Place them in a colander.
8. Place the colander in a steamer and steam the patoli for 10 minutes.
9. Serve hot drizzled with ghee.

Variations:

This is the regular patoli to make modak replace point 4 as with your thumb shape the ball into a cup. Put two teaspoons of the filling and close the ends in a manner to get the shape of a fresh fig. only use a greased colander for steaming and don't let the modak touch one another.

If you are still interested dear reader you know that there has to be something different in my recipe, so here goes.

1 ½ cup coconut, freshly grated

¼ cup fresh coriander leaves

2 green chillies (Adjust as per taste)

½ tsp asafoetida

2 tsp red chilli powder (Adjust as per taste)

A pinch of sugar

Salt to taste

1.Grind all the ingredients except the coconut.

2. Mix with coconut.

Use this mixture in place of the sweet filling.