Desi Masala Tava Sandwich and Green Coriander Chutney

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A quick breakfast fix, a mid-afternoon hunger pang or a spicy crunchy treat with the evening chai or coffee- this ‘ Jugaad’ masala sandwich is a boon! My Mom made this at least one Sunday a month when we were little and in that this is a nostalgia-evoking too!
No grill or sandwich maker needed, the good old griddle/ tawa works beautifully!
The’ tadka’ of teekha green chutney, farsaan/ bhujiya and chopped tomato, hari mirch, hara dhaniya and amul butter- that’s it! Sorted!
Paired with lemon tea, it’s full mazaa! Sheer joy!

It is a liberal sort of recipe. Throw together ingredients of your choice, play around with them because you cannot go wrong with this one!

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What I do is
Chop and mix
2 tomatoes
1 large green chilly (moti hari mirch, which gives great flavour but not as much heat as the little ones. Add some little green ones for added heat and the ‘sii sii’  inducing fun!)
A bunch of fresh cilantro/coriander/hara dhaniya
(Add sprouted beans/onions/cabbage/ whatever salad veggies you like)
A handful of mixed farsaan/mixed namkeen/bhujiya/Indian savoury mixture (store bought)
Add the farsaan right before you are going to tava roast the sandwich to keep the farsaan from getting soggy.
I don’t add salt as the farsaan and the teekha green chutney/spicy coriander spread takes care of the salt content.
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For the green chutney chop , mix and grind in the mixer
A bunch of coriander/cilantro/hara dhaniya
1 tomato, chopped chunky
1 large green chilly (or 2 small hot ones)
1 medium onion, chopped chunky
½ tsp cumin seeds/jeera
1 tsp salt (less or more as per taste)
½ tsp Garam Masala
A small pinch sugar
1 tsp lemon juice

Assembling the sandwich
Heat the tava/griddle
Take some fresh white bread (Can use brown or multigrain)
Spread Amul butter (that’s my choice, you may use any- even home-made white butter) on one slice and the green chutney on the other.
Add the farsaan to the vegetable mix and sandwich it between the two slices.
Melt some butter on the tava and roast the sandwich from both the sides, pressing it down with the bottom of a glass or a paratha presser.
Take off the griddle and enjoy hot and crisp with more chutney!
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A Rajasthani Thaali

A Sunday afternoon and a wholesome, yet light on calories,platter- a sure recipe for contentment and a lazy siesta thereafter. Here is a ‘thali’ from my hometown- Rajasthan.
It comprises of
Mangodi Papad ki Kadhi ( Yellow split gram dumplings and Poppadums in a yogurt and chick pea based gravy)
Khichdi ( yellow moong lentils and rice preparation)
Gowar phalli and Turai stir fry (Cluster bean and ridge guard stir fry)
Aloo Mirch stir fry (Potaoes and Large chilli peppers stir fried)
Hare dhaniye ki chutney ( Coriander chutney)
Misse aate ke Tikkad (Thick rotis made with mixed flours)
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These are all simple basic recipes and combined together make a very satisfying meal.

Mangodi Papad ki Kadhi

Thick yogurt/dahi- 1 cup (make sure it is at room temperature)
Chick pea flour/besan- 1 Tbsp
Poppadums/Papad- 2 large, roasted
Mangodi- ¼ cup.lightly roasted in a non stick pan
Salt- a tsp
Turmeric/haldi- ¼ tsp

For the tempering
Ghee/clarified butter- 1 tsp
Asafetida/Heeng- ¼ tsp
Cumin/Jeera- ¼ tsp
Mustard Seeds/rai- ¼ tsp
Red chilli powder- ½ tsp
Curry leaves/kadhi patta- 4-5

Add the chick pea flour (besan),salt and turmeric  to the curd and whisk well. Make sure the curd is at room temperature before you start.
Boil the mixture stirring non-stop till reached a rolling boil. Do NOT stop stirring till then, else the curd will split.
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Add 2 cups on water and cook for about 15 minutes on low flame.
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Add the mangodi and cook for another 5-10 minutes. Add some water if you want the kadhi thinner.
Remove from heat and add the roasted papad (break it into pieces)
For tempering, heat the ghee and add the curry leaves, asafetida, cumin and mustard seeds. Lower the heat and let crackle. Add the chili powder and add to the cooked kadhi.

 

 

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Khichdi

Dhuli yellow moong daal (split yellow gram)- ½ cup
Rice- ½ cup
Salt- 1 tsp
Turmeric/haldi- ½ tsp
Tejpatta/ bay leaves- 4-5
Laung/ cloves- 5-6
Water- 4 cups
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Soak the rice and daal for an hour.
Add salt,turmeric, bay leaves, cloves and water and pressure cook till well cooked. It takes me 4-5 whistles. Else, after a whistle cook on low heat for 10 minutes.
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Mix well and add some more water and cook for 5 minutes in case you find it is too thick. Remove the cloves and bay leaves if you want to.
Best served with a dollop of homemade butter or some ghee along with kadhi,rice or chapati.

Gowar phali and Turai stir fry (Cluster bean and ridge guard stir fry)

Gowar phali- 250 gms
Turai- 250 gms
Thick chili peppers (Badi hari mirch) – 100 gms
Asafetida / heeng- ½ tsp
Cumin seeds/jeera- ½ tsp
Salt- 1 tsp
Red chilli powder/lal mirch powder- ½ tsp
Turmeric powder/haldi- ¼ tsp
Coriander powder/dhaniya powder- ½ tsp
Mango powder/aamchoor- ½ tsp
Oil- 2 Tbsp
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Wash and chop vegetables.
Heat oil in a wok/kadhai and add the heeng and jeera.  Ad the gowar phali, turai and chili peppers.
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Lower the heat to medium and add all the dry masalas (salt,red chilly powder, turmeric and coriander powder) except aamchoor.
Mix well so that the masalas coat the vegetables.
Cover and cook till the vegetables are somewhat done- a little more than halfway I’d say.
Uncover and stir fry on high heat for the last 5-10 minutes.
Take off the heat and add aamchoor .
Serve with chapati or dal and rice.
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Aloo Mirch stir fry (Potaoes and Large chilli stir fried)
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Potatoes, boiled,peeled and cubed- 250 gms
Thick chili peppers (Badi hari mirch) – 100 gms
Asafetida / heeng- ½ tsp
Cumin seeds/jeera- ½ tsp
Mustard seeds- ½ tsp
Salt- 1 tsp
Red chilli powder/lal mirch powder- ½ tsp
Turmeric powder/haldi- ¼ tsp
Coriander powder/dhaniya powder- ½ tsp
Mango powder/aamchoor- ½ tsp
Oil- 2 Tsp

Wash and chop vegetables.
Heat oil in a wok/kadhai and add the heeng and jeera.  Add the chopped chilli and the dry masals (salt,red chilly powder, turmeric and coriander powder) except aamchoor.
Stir for a minutes and add the potatoes.
Mix well so that the masalas coat the vegetables.
Cook for about 5 minutes.Take off the heat and add aamchoor .
Done!

Coriander Chutney
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Corander,chopped and washed- 100 gms
Onion,cubed- 1 medium
Tomato,cubed- 1 medium
Lemon juice- 1 tsp (add more if required))
Green chillies- 1-2
Salt- ½ tsp (or to taste)
Cumin/Jeera- ½ tsp
Garam Masala- ½ tsp
Sugar- 1 fat pinch

Add all the ingredients and blend in the mixer. Adjust salt and lemon juice as per taste.

 

Misse aate ke Tikkad (Thick rotis made with mixed flours)
Makes 7-8 tikkads
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Thick ground whole wheat flour (use normal if not available)- 1 cup
Chick pea flour/besan- ¼ cup
Salt- ½ tsp
Water- to knead

Mix the flours and the salt.
Knead to medium firm dough.
Rest for 15 minutes and make thick small rotis.
Serve hot.
Spread ghee on them if desired.
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