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Archive for the ‘Snacks’ Category

Masala Puri

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Ever since Shilpa of Aayi’s Recipes posted a recipe for Masala Puri, I had been dying to try it. A friend of hers got this recipe from a gaadi-wala in Vijayanagar, Bangalore and passed it on to her. The recipe is authentic, coming from a gaadiwala, and Shilpa has yummy photos that accompany the recipe.

I didn’t have all the spices called for in the recipe, so I substituted in my own way. I used store bought puris and dream of making these puris at home one day. Sigh, a girl can dream, right? The dish turned out tasty and was gone in minutes! Next time around, I know I need to make this in a larger quantity.

Serves 2

1 cup Green Peas (If you want to use dry peas, soak them overnight. If using frozen peas, soak for 2-3 hours)
1/4 cup Toor Dal
2 cups of Water
1 big Onion, finely chopped
2 Tomatoes, finely chopped
Coriander Leaves, minced
1 tsp Red Chilli Powder
Puris (Store bought)
Fine Sev (Store bought)
Dry Spices :
1/2 tsp Cloves
1″ Cinnamon
1 tsp Coriander Seeds
1 tsp Cumin Seeds
1 tsp Peppercorns

Green Chutney:
1/2 cup of Coriander Leaves
3-4 Green Chillies
1/4 cup of Water

Grind all the ingredients to make spicy, green chutney.

Sweet Chutney:
You can get the recipe from any blog. Here is one. Or use the Smith & Jones Bhel Puri Chutney, like me.

1. Dry roast all the spices.
2. Pressure cook toor dal and peas separately. I mean, in different containers. Nobody is stopping you from pressure cooking them at the same time.
3. Grind the spices and toor dal together. Dal will add some thickness and consistency to the gravy.
4. Transfer the ground spices and dal to a flat bottom pan and heat it.
5. Add the cooked peas, red chilli powder, salt and water and bring it to a boil. Make sure the gravy is not too thick or not too watery.
6. When serving, break 4-5 puris in a plate. Spread a ladle of gravy on the puris. Add the finely chopped onion, tomatoes and coriander leaves. To make it extra spicy, add a bit of green chutney. If you like it a bit sweet, add the sweet chutney. Sprinkle sev generously. Eat!

I am sending this to Nupur’s Blog Bites#3 event. This entry also goes to Priya’s Cooking with Seeds – Cumin seeds hosted at Sara’s Corner this month.


Written by A

May 13, 2010 at 11:01 am

Blog Bites #2: Instant Dhokla

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My mother-in-law makes these yummy dhoklas which are worth dying for. She doesn’t go the instant way. Instead, she soaks rice, urad dal and chana dal in water for a few hours, grinds these, pours in some sour buttermilk and leaves it to ferment overnight. Basically, a lengthy process that needs to be planned atleast a day in advance. I am a big fan of dhokla and get a craving for it which needs to be satisfied then and there, so I try my hand at instant dhokla. I know there are many varieties of instant dhokla and no matter which one I try I never succeed at making good dhoklas. When Nupur announced the second round of Blog Bites, I decided I will make instant dhokla and succeed at that!

After searching and filtering, I finally decided to use Nanditha’s recipe. It is simple, does not call for too many ingredients and most importantly, has measures for all the ingredients. I tried making the first batch with just 1 cup of besan, which turned out really bad. It was not a problem with the recipe, but with my execution but let’s not get into that. The second batch was twice the size – 2 cups of besan and this one turned out really good. They were fluffy, spongy and yummy. I did very minor changes to the original recipe.

Instant dhokla
Serves 2


1 cup Besan or Gram Flour
1/2 tsp citric acid crystals
1 cup Water – the same cup that was used to measure besan
1 tsp soda bicarbonate
Oil for greasing and tempering
2-3 Green Chillies or according to taste, finely cut or ground to paste
1 tsp Mustard seeds
5-6 curry leaves
2-3 green chillies, slit in the middle
Coriander leaves,
1/2 tsp Sugar, if you are a fan of sweet-n-sour taste

1. Transfer besan to a large enough bowl. Add 3/4th cup of water to this and make this into a smooth paste.
2. Add the ground green chillies, salt and citric acid to this. Mix well. Add sugar if desired.
3. Add the soda to the remaining 1/4th of water. Mix well. Instead of adding soda directly, we are mixing soda in water and then adding this to besan. This way, soda will mix well with besan.
4. Add the above soda-water mixture to the besan paste and rotate in one direction.
5. After a few moments, you should feel the batter become airy and see it rise.
6. Transfer the contents to a vessel greased with oil.
7. Steam this by keeping it in a pressure cooker (without the weight) for 10-12 minutes.
8. You can even microwave it for 3-4 minutes. The exact time will depend on the power of microwave so make sure you check after every minute if it is done.
9. Allow the dhokla to cool a bit. Make medium sized pieces.
10. In a saute pan, heat oil and add mustard seeds, sliced green chillies and curry leaves.
11. Garnish with coriander leaves and serve hot. Tastes better with chutney.

I leave you with a photograph of the dhokla fresh out of the cooker. I don’t have a photograph of the garnished dhoklas because you see, they were gone in seconds.

Written by A

April 16, 2010 at 3:58 pm

Kanda Churmure

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Kanda Pohe is a ubiquitous dish found in every Maharashtrian house. If you have unexpected guests or that all important first meeting of probable wedding or you don’t know what to make for breakfast, you end up making Kanda Pohe. It is a simple dish which is made in every kitchen but named differently. Avallaki or poha or flattened rice is soaked for a couple of minutes and is given a seasoning of mustard seeds, curry leaves and green chillies. A dash of lemon and a bit of corainder and it is ready to be relished.  I have eaten so many plates of Kanda Pohe that I am sick and bored of it. I wanted another dish which is as simple to make and yet as tasty as this. The result is Kanda Churmure. It is not my invention but my mom’s. Just replace poha with churmura (puffed rice) and you are done.

This is very similar to Kanda Pohe except for one ingredient – garlic. Traditionally, Kanda Pohe does not include garlic but this ingredient is a must for Kanda Churmure. The combination of churmura and garlic is really good. Tomato or potato is an optional ingredient in Kanda Poha, but they might not go well with Kanda Churmura. I haven’t tried it, so you can try and let me know.

There is a variety of churmura available in the market. The plain, salted version works out the best for this recipe. The spiky ones (called murmura) are too thin and become soggy.

Kanda Churmure
Serves 2

4 cups Churmura or Puffed Rice
1 large Onion finely chopped
7-8 Garlic cloves
3-4 Green Chillies finely chopped
6-7 Curry Leaves
1/2 tsp Mustard Seeds
A pinch of Asafoetida
1/2 tsp Turmeric
Coriander Leaves minced
1 tbsp Oil
Salt to taste. Note that the salted churmura retains some salt content even after being washed. So, add salt with caution.
1 Lemon cut into quarters

1. Take Churmura in a big vessel and add water until you cover all the churmura. Let this sit for 4-5 minutes and transfer it to a sieve. Allow the water to drain out completely.
2. Heat oil in a saute pan and add the tempering – mustard seeds (wait till they splutter), asafoetida, finely chopped garlic, curry leaves, green chillies and turmeric.
3. Add the finely chopped onion and fry them until they turn golden brown.
4. Add the churmura and mix well. Close the lid.
5. Cook for 4-5 min on medium heat stirring occasionally. Add Salt.
6. Serve hot with a piece of lemon. Garnish with coriander. Add your choice of farsan or sev. Enjoy!

Written by A

April 13, 2010 at 9:24 am