Friday, November 21, 2014

Dabeli | Indian Potato Sliders

Dabeli is a very famous street food from North west Gujarat region called , Katch. Its a spicy street food m made with mashed potatoes stuffed in bun and served with chutneys and sev (thin Indian noodles), roasted peanuts  and pom seeds. Dabeli means pressed so here we are pressing potato mixture , chutneys inside the bun. If potatoes are boiled, sev is ready, masala is ready and then in no time you can make this. I wanted to try this since so long but my husband don't like potatoes that much and I was not interested to make it with any other ingredients. You can use sweet potatoes , yam, mogo, raw banana instead of potatoes but first I wanted to show you authentic way to make it. I didn't find pomegranate seeds so didn't add it but if you can find it then surely add it.

Ingredients :

6 boiled potatoes
1/2 chopped onion
1 tsp. Red Chili powder
1/2 tsp. Black pepper powder
4-5 green chilies chopped or as per taste
1 tbsp. Sesame seeds powder
1 tsp. Crushed  coriander seeds
2 tbsp. chopped coriander leaves
1 tbsp. fennel seeds
1 tbsp. amchur
Lime juice as per taste
1 tsp. Garam masala
salt to taste
2 tbsp. oil

To serve :

8 -10 WW bun
1/4 cup Roasted peanuts ( I took sing bhujia)
1 onion finely chopped
1 cup or as needed thin sev
Garlic chutney
Date - tamarind chutney


Boiled the potatoes and grate / smashed it.
Take the peanuts and crushed it.
Take a pan, add oil in it. Add onion and cook it till its pink.
Add potatoes along with all the masala and 2 tbsp. of date and tamarind chutney.
Mix it very well and keep it aside.
Take bun, split it in half and toast it, you can add little oil in pan and shallow fry it too. But I just like it little warm.
Apply both the chutneys on each side.
then put potato mixture on top.
You can add pom seeds, sev, onion on top of mixture or on side.
You can roast bun with the filling inside or before filling also.
Enjoy as it is or if you want with ketchup.

Dont throw away leftovers, Made Batakavada from leftover masala - Not fried

Make small round of stuffing
Make Chickpea flour / besan batter.
dip it in and put it in paniyaram pan.

Enjoy hot bataka vada guilt free.

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Wednesday, November 19, 2014

Red Cabbage and Baby Bok Choy Stuffed Steamed dumplings

I love this soft pillowed dumplings, steamed one not that much fried one. Yes for baked one too. But I didn't want to go for traditional ingredients so I played with different vegetables and still turn out awesome. I had it with my Bok Choy salad and was a very light but filling and healthy lunch. You can shape it anyway you are comfortable with, you can deep fry it, baked it and even put it in gingery broth to have it as soup is the best. I wanted to do that but my dumpling size was bit big for a soup spoon. But next time I will make it small and have it that way too. Again for the vegetables you can choose your family favorite too.

Ingredients :

1/2 head of small red cabbage
1 carrot
few florets of baby bok choy
1 small onion
2 stalks of celery
5-6 water chestnuts
small handful of bamboo shoots
5 cloves of garlic
1 thai chili
Few leaves of Thai Basil
long piece of ginger - I love ginger so I always take more.
1 tbsp soya sauce
1 tbsp hoisin sauce
2 tsp sesame oil
freshly cracked Black pepper
Wonton wrappers


Take all the vegetables and chop it in food processor, not puree, just in small pieces so its easy to stuff it, otherwise you can do it by hand too.
Heat a wok, add sesame oil, then add ginger, chili, garlic and saute for minute.
Add rest of the vegetables and mix it.
Add all the sauces and black pepper and taste it.
Try to avoid adding salt, because salt will help vegetables to lose their water and then you have to cook more and vegetables will get mushy. So adjust your soya sauce in it.
Take it out and let it cool.
Once the mixture is cold, start stuffing in wrapper.
Take one wrapper, put a tbsp. of stuffing in middle.
Put water across the edge and seal it in half moon shape or what ever shape you wanted to give.
Get ready till all the stuffing is done.

Get your steamer ready. If you like you spread cabbage leaves on it or spray oil and put them without touching each other.

Cover and steamed for 10-12 minutes on a medium heat.
Remove dumplings from the steamer and put it in oven for keep it warm , or you can eat it as soon as it comes out.

Serve it with your choice of dipping. I made it from Sesame oil, mustard, teriyaki sauce and sriracha.

Dipping Sauce

I baked 4 of it to show you how it looks if its baked. But loved the steamed one more.


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Monday, November 17, 2014

Methi Chole | Chickpeas and Fenugreek leaves curry

I just love methi so instead of adding Spinach in chole or any where , I like to add methi, just love that bitter taste. So while making chole , I had one bunch of methi was in the fridge so took it out, wash it in plenty of water because it had a lot of sand, chopped it and add it in curry. Its better to use fresh one, because kasuri methi don't give that nice taste, it just good for sprinkle I guess. Nothing fancy here, make chole as you make it but just add greens in it and you have one pot meal with greens and protein in one dish. As usual you are free to use your choice of greens in this dish.

Thank you so much for the 10,000 + likes on my facebook page, I am over the moon.

Ingredients :

2 cans of chickpeas
1 bunch of methi - washed and chopped
1 big onion chopped
1 tomato chopped
4 tbsp. tomato puree
 1tsp. Jeera / Cumin seeds
2 tbsp. chole masala
1 tbsp. ginger, garlic and chili paste
1 tbsp. red chili powder
1 tsp. anardana powder
1 tsp. Turmeric powder
salt to taste
3 tbsp. oil
1 bay leaf and dry red chili
Fresh lime / lemon juice as per taste


Wash and clean can chickpeas, you don't need those chemicals which they store it.
If you are not using can one, night before soak chana in plenty of water and next day boiled it with tea bag in it , keep that water to use it in gravy.
Heat a pan, Add oil in it. Add jeera in it, then add bay leaf and dry chili.
Add onions and cook till its little brown.
Then add tomatoes and cook till its mushy.
Add ginger, garlic paste and all powder masala.
cook for a minute and then add chole and add water , mix it nicely .
Add methi leaves and cook on low to medium flame till you get the nice thick sauce.
I usually cook on low flame for long when i am using can beans, so flavor goes inside and it taste good.
When its done, add lime juice and serve it hot with roti, naan, or puris along with fried green chilies and onion slices.

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Friday, November 14, 2014

Schezwan Idli and Sambar | Steamed Rice Cakes with Schezwan spiced vegetables and Lentil Stew

You know me, I don't make something regular, I have to give my twist. Just like this Schezwan Appam  or  Pesarattu Paniyaram or whole bunch of recipes which I tweaked. So When my husband asked , what's for lunch, I said Idli sambar, he said you will feed me that simple lunch? I didn't told him what I am going to do with my idlis, I said yes, just eat it. I have it with mysore red chutney , sambar and smoothie and he ate it without any complaints. So here presenting my way of Schezwan Idlis, I  added schezwan powder in the veg mix , you can sauce too.

For a list of yummy South Indian Recipes click  South Indian Dishes

Ingredients for Idli batter :

1 cup Urad dal (split black lentils)
3 cups parboiled rice
1/2 tsp. Fenugreek seeds / methi dana
salt to taste


Soaked urad dal and fenugreek seeds in enough water for 3 hours and drain.
Soak rice separately in enough water for 3 hours and drain.
Take the urad dal and fenugreek seeds and put it in blender and make a smooth paste using little water at a time.
Same with rice, grind it in smooth paste. keep it aside.
Combine both paste , cover it and let it fermented for overnight.
Once the batter is fermented , add salt in it and mix it and use it.

For schezwan Idli :

2 cups of vegetables - cabbage, carrot, green & red capsicum, ginger, garlic, chili
2 tbsp. schezwan sauce / powder
pinch of black peppercorn or pink peppercorn powder on all idlis


In a big bowl, put your idli batter , mix schezwan spiced vegetables  in it.

Pour one big tbsp. of batter in your idli stand and steam it for 10 minutes. When its done, take it out and make another batch.

When all is done, enjoy it with hot sambar.

Sambar : You can add your favorite vegetables in it like drumstick, brinjal. I made it simple.

1 cup tuvar dal
1 tsp. Fenugreek seeds / methi dana
1 onion
1 tomato
1 tbsp. chili, ginger, garlic paste
3 tbsp. sambar powder
salt to taste
1 tsp. Mustard seeds / rai
2 dry red chili
1 tbsp. red chili powder
1 tbsp. turmeric powder
small pea sized ball of tamarind paste
few curry leaves
1 tsp. urad dal
pinch of hing
2 tbsp. oil


Pressure cook the tuvar dal with fenugreek seeds in it.
Keep it aside.
Take a big pan, add oil in it.
Add mustard seeds, when its popped, add curry leaves, urad dal , dry red chili , hing.
Add onion , cook it for 2 minutes, add tomatoes and cook for 3-4 minutes until both is soft.
Add all powder masala, both paste and boiled dal.
Add enough water and let it boil.
You need to boil this on low to medium flame for 8-10 minute. The more its boil , the taste will be awesome.
When its done, sprinkle coriander leaves and enjoy with idli, Chana Masala Dosa,  Mysore Masala Vegetable UttapamMysore Masala Pesarattu.

Our lunch was awesome.

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Wednesday, November 12, 2014

Corn on the Cob Curry

When I went to India to my In law's house, they have a cook at home, he used to make this curry and when ever he made this, I just loved it. Since then I am making this  and every time I love it.  I made it with corn on the cob, but if you don't like it that way , you can boil the corn and take it out corn kernels and make this gravy and make it. Both way it taste awesome. By boiling the sweetness of corn is comes out and it gives very nice sweet and spicy taste while eating with roti. I made it when my in laws was here and we all loved it. Hope your family will also love it. If you try any of my recipes , love to hear from you.

Ingredients : 

3 whole corn, cut it half

for the Gravy:

1 onion
2 tomatoes - make sure you take tomatoes not puree - that gives different taste, I use home grown backyard tomatoes and taste awesome.
2 tbsp. peanuts
2 tbsp. red chili powder or as per your taste
1 tbsp. Turmeric powder
1 tbsp. ginger, chili , garlic paste
salt to taste
1 tbsp. cumin coriander powder
1 tbsp. garam masala powder
Lime juice and chopped coriander leaves for garnish
3 tbsp. oil


Cut the corn in half and pressure cook it for two whistles.
Take it out and when its cold, cut it in small pieces, From one half, you can do it three pieces.
Lets make a gravy.

In a blender, add onion, tomatoes, ginger garlic paste , peanuts and make a fine puree.
Heat a big pan, add oil in it.
When it's hot, add the puree in it and cook till all the water is gone and puree leaves oil.
Add all the powder masala and salt in it and add corn too.
Add 1/2 cup of water and mix it nicely. If you need more gravy , add little more.
Let it cook in that gravy for 10 minutes on medium to low flame.
When its done or you get your satisfaction on thickness of gravy, shut it off.
Sprinkle lime juice and coriander leaves before serving and enjoy with hot rotis or rice.

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Monday, November 10, 2014

Mezze Platter My Way - Sundried tomato hummus and Baba Ganoush with homemade pita chips

One day for lunch I need something quick and healthy. I had packet of sun dried tomatoes and eggplant so was thinking making this only. To make baba ganoush it was a challenge my huby gave me. We went to Canada during summer and one restaurant we had Pita sandwich. It came with sides of tahini, hummus and baba ganoush. He told me that time that make same way baba ganoush and I will fulfill your desire to do something which you wanted for long. I accepted challenge. So that day when I was making this , I was very cautious and focus. Made it and he loved it but he still have to fulfilled his promise, which I will make sure he does when time arise. I just hope he remembered what was my wish, because I have no idea what I wanted.

  Baked Pita Chips & Hummus

I made same way hummus too just added 5 sundried tomatoes in it.

Baba Ganoush :

Ingredients :

1 Large Eggplant
2 clove garlic
salt to taste
1/4 cup chopped parsley or you can use coriander leaves
2 tbsp. Tahini
2 tbsp. lime juice


You can roast the eggplant on gas or in the oven. Just make sure it cook from inside too. I did it on open flame on gas.
Grill the eggplant on gas flame ,rotating it around so it cooks from all the sides and skin is completely charred.

Once its done, Let it cool  and cut it in half lengthwise and drain all the liquid.
Scoop the pulp in food processor , add garlic , tahini and parsley in it.
Make it smooth puree and take it out in bowl.
Add salt and lime juice and  mix it.
Dip homemade pita chips in it and enjoy.

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Friday, November 7, 2014

Chutneys - Coconut chutney | Garlic Tomato Chutney | Spicy Ginger Chutney

Tell you the truth, There are a lot I mean a lot of recipes out there for chutneys so I never thought to post it but these three are my favorite and I always use it for my south Indian recipes so like to share with you all. Coconut is basically you can say regular Coconut chutney but garlic tomato chutney is I just love it with spicy paniyaram and pesarattu. While the ginger chutney with mysore masala dosa and pesarattu.  But you can have it what ever way you please.

Coconut Chutney :

Ingredients : 

1 cup coconut powder / flakes
2-3 green chilies or as per your taste
1 clove garlic
few leaves of coriander leaves
2 tbsp. yogurt
salt to taste

For Tempering :

few curry leaves
1 tbsp. oil
1 tsp. urad dal
pinch of hing
1 tsp. Mustard seeds


Put all the ingredients mentioned under "Ingredients " in blender. Add tsp. of water if needed.

Make a fine puree and take it out in container.

Heat a small pan, add oil in it.

When oil is hot, add mustard seeds , when its pop, add hing, curry leaves and dal.
Turn off the gas because oil is hot and you don't want to burn your dal.
Pour this immediately on chutney. Enjoy

Garlic Tomato Chutney

Ingredients :

2 ripe tomatoes - deseeded

10 cloves of garlic peeled
4 dry red chilies
1/2 tsp mustard seeds
1/2 tsp urad dal
few curry leaves
salt to taste
2 tsp. oil


Cut the tomatoes in half and take out the seeds.
Heat a pan, add oil in it and then add red chilies and cook for 10 seconds.
Add garlic and cook till it changes color slightly. Mine was done in a minute.
Take it out and let it cool.
Put this along with tomatoes and salt in blender , make a fine puree.
Heat a same pan again.
Add 1 tsp. oil and add mustard seeds in it.
When it pops , add urad dal and curry leaves.
Then pour tomato chutney in pan and cook for minute or two.
Transfer it to bowl and enjoy with any south indian delicacy.

Get the idea from here

Spicy Ginger Chutney :

Ingredients :

1/2 cup chopped ginger
5 dry red chilies
1 tsp. tamarind paste
1 tsp. jaggery
1 tsp. urad dal
1 tsp. Mustard seeds
2  tsp. oil
salt to taste


Wash and chopped ginger.
Heat a pan, add 1 tsp. oil.
Add Urad dal till it changes color.
then add dry red chilies and cook till its changes its color, just under two minutes.
Add ginger and cook till its lost its water.
Take the pan off and add tamarind paste .
Cool it and add all this ingredients in blender along with salt , jaggery.
Make a fine puree. Take just little water if needed.
Heat a small pan again , Add mustard seeds, and let it popped. Transfer that chutney into pan, till everything mix nicely.
Cool it off and use it as needed
Inspired from here.

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