Friday, May 30, 2008

Zanzaneet Misal

The term zanzaneet means spicy hot. The kind that brings tears to your eyes, sniffling nose, but you still want to eat more! Back home, we used to frequent a place called Munmun Misal. It was a really small setup, you could call it a shop. It was partioned into two sections. The outer section had school benches (yep really) in two rows and the smaller partition was the kitchen space.

There would invariably be a queue and you had to patiently await your turn outside as the elderly matron asked you for the number of people and made the required space available. Once your turn came, you sat on the benches and waited to be served. The waiters would place a empty saucer and a side dish with pav and lemon. He would then ask you whether you wanted your misal light, medium, or really hot. Even though my spice tolerance is not so bad, i could never try beyond light whereas H would have the really hot one.

The waiters would keep pouring the spicy rassa ot tarri as per your taste. A simple, satisfying and extremely light on the pocket meal. A few days earlier we were craving for misal and i had no clue how to make it as i had never tried doing it. We decided to do a trial run based on what we knew and lo we had a really tasty misal. We thoroughly enjoyed it and it has been a regular since then.

What you need:

  • 1 cup soaked, sprouted and cooked moth (matki) beans or u can use fresh peas as well
  • 2 onions chopped coarsely
  • minced garlic
  • dessicated coconut
  • garam masala
  • mustard seeds
  • cumin
  • red chilli powder
  • oil

For garnishing:

  • finely chopped onion
  • finely chopped coriander
  • lemon wedges
  • farsan (chivda, gathiya, sev etc)

How to prepare:

  1. Heat 1 tsp oil in a karahi
  2. Add minced garlic, onion, dessicated coconut, and garam masala
  3. Roast on medium till the aroma is released and grind with a little water
  4. Heat 1 tsp oil, add mustard seeds and when they splutter add jeera
  5. Add red chilli powder and mix
  6. Pour the ground masala, add the required quantity of water. The gravy should be of medium consistency
  7. Add the moth or peas, cover, and let cook on slow flame

To Serve:

  • Take a bowl and first put the chivda, then the gathiya, sev etc.
  • Pour a big ladle of the gravy on top
  • Garnish with onion, coriander, and lemon
  • Serve with pav or bread on the side

Mango Lassi

I love mangoes! Well, who doesn't? So, i have been craving for our mango fix ever since mom told me they were enjoying the mango season back in India and feeling J.

The majestic mango is really the king of fruits and there is no competition to the Alphonso or Haapus mango. The rich golden colour and the heavenly aroma is so intoxicating. So, i decided to do something about it and discovered mango pulp after a long time!! and made mango lassi.

What you need:

Use the required quantities of all ingredients as per taste

  • Mango Pulp (I used Deep Foods Kesar Mango Pulp)
  • Low fat yogurt
  • Milk
  • Sugar
  • Water to dilute if required

How to prepare:

  1. Just blend all the ingredients in the mixer/blender
  2. Top with ice if required

Yep, i love it because it is so easy to make. Gets ready in a jiffy and tastes yummylicious :)

Monday, April 28, 2008

Thank You!

all the food bloggers who take the trouble to update and post new recipes on your blogs regularly. We have relocated to the US and i have been doing a lot more cooking than i usually do. Back home, we had the options of eating out and a variety of restaurants to try out. Barring a few unpleasant experiences, we would usually come home raving. Being foodies, me and H used to love trying out different cuisines.

Eating out has become very rare after relocating here. If you crave for something, you have to make it!! So, though i haven't had too much time to blog, i have been checking out a lot of blogs to try out different recipes. Sorry, i could not leave comments. So, this post to say a big THANK YOU :) for helping me out.

  • Nupur's

Bharli Mirchi: H does not like capsicum much and i always camouflage it with other veggies. But, this recipe with its yummy filling changed that.

Ginger Lemon Rasam: We love rasams, but back home i never used to make it. This recipe made me realise it was not so difficult.

  • Vaishali's Golden Delicious Adai: This adai looks exactly like its name. Golden and delicious, a treat for the eyes and tongue.
  • Manasi's Toor Dal Rasam: Again, this is a keeper recipe and we loved it.
  • Asha's Egg Curry: Tried for the first time and it was a superhit.
  • Indira's Avocado Chapathis: I was wondering how to make the chapathis soft and chanced upon this. It was delicious.

I made variations according to ingredient availaibility, taste etc etc. I will hopefully post my recipes soon!! Thanks everybody for your wonderful treasure trove of recipes. I know i will keep coming back for more. And yes, will try to leave comments as well :))

Tuesday, November 20, 2007

Vermicelli Upma (Shavige Bhaat)

I was introduced to this dish by my co-sister when they shifted to Bangalore, and later when we shifted it became a breakfast/snack we all enjoyed. As i am always looking for quick to cook dishes, i buy the Dragon or Concorde brand of vermicelli. I have tried others as well, and found Concorde to be the best.

I have had some bad experiences with the vermicelli overcooking and sticking with the other brands and have had to invent dishes so as not to waste it. I hope i will post them sometime :-))
So, here goes the recipe.

What you need:
  • 1/2 packet Concorde rice vermicelli
  • 1 cup veggies (peas, potatoes, carrots, beans etc). You can use any veggies and sprouts as well to make it healthy, nutritious and a complete meal. For veggies like carrots, which are a little hard to cook, boil them before and then add them
  • green chillies, coriander (finely chopped), lemon juice,salt, grated ginger, and curry leaves according to the requirements
  • 1 onion finely chopped
  • mustard, jeera, hing, urad dal, and turmeric powder for tadka

How to prepare:

  1. Take oil in a kadai, add mustard seeds.

  2. When it sputters, add hing, jeera, curry leaves, green chillies, grated ginger, turmeric powder and urad dal.

  3. Fry till the urad dal turns golden.

  4. Add the chopped onion and fry till it turns transparent.

  5. Add the veggies and let them cook.

Meanwhile:

  1. Boil 2-3 cups water in a vessel.

  2. When the water comes to a boil, add the vermicelli, switch off the gas, and cover with a lid.

  3. Leave for 5 mins, and then drain the vermicelli and spread it out.

  4. Add the vermicelli to the mixture in the kadai, add salt and lemon juice.

  5. Mix well and cover the kadai and let it cook for 5 mins.

Delicious Shavige Bhaat is ready to eat :). I did this post without realising that i had an entry for this month's Click event hosted by Bee and Jai of Jugalbandi. Thanks a lot Rajitha for posting the comment and letting me know :-).

So, here goes my entry for Click just-in-time before the deadline.

Monday, September 24, 2007

Hacchida Avalakki (Spicy Poha)

This is one of my favorite snacks and i haven't tasted a yummier version than my mom's. No matter how much i try and use the exact same ingredients mom does, it just doesn't taste the same :).

A very healthy snack, its more like a salad as we use raw vegetables.
So mom, this post is dedicated to you for putting up with all our wishes and demands and continuing to do so till this day.

What you need:

  • 1 C Avalakki (thin rice flakes)
  • onion, tomato, and cucumber finely chopped
  • salt, chilli powder according to taste
  • 1 tsp oil
  • menthedhittu (called methkoot in Marathi). This is an aromatic powder made with menthe seeds. I do not have the recipe, will try to update or link if i find it. This is optional but really enhances the taste.
  • any chatni poodi if you want the taste
  • roasted peanuts
  • finely chopped coriander
  • lemon juice

How to prepare:

  1. Mix all the above ingredients in a bowl, garnish with coriander and serve.

Yep, that's it. Really simple and tastes soooooooo good. And this one goes to Asha for RCI - Karnataka.

Tuesday, September 18, 2007

Ganpati Bappa Moraya

This is the chant i grew up hearing every year when the elephant god was brought to our homes with much fanfare and celebration. Ganesh Chaturthi is a very big festival like all the others :) and celebrated in a big way in Mumbai.

There are huge pandals with varied themes and decorations ranging from mythology to current events and huge Ganesha idols preside over all of these. Throngs of devotees wait for hours in long queues to catch a glimpse of their favorite god, participate in the aarati and partake prasadam.


For me and hubby dear, this is an important festival as Ganesha is our favorite God. So, like every year we celebrated the festival this year also. The highlight was i prepared the entire Neivedya without any help :-). Here's what I made.

Clockwise starting with salt, poori, potato-peas sabzi, tomato chatni, hesarbele kosambri, papad, steamed modak, fried modak, basundi, and rice-dal. All the dishes turned out well and we had a good lunch :).

Many things have changed, some for the better. We no longer immerse the idols in wells, lakes etc, but in a bucket in our house. My little one was thoroughly excited, fascinated, and amused with all these customs. He loved every minute of it and refused to budge from his position in front of the idol. We finally managed to convince him that bappa had to go back to his house and he agreed :-).

Thursday, September 13, 2007

Healthy Dosa!

These are two recipes i tried last week but am posting today. I do not know if i can call these "recipes", more like experiments and trying to make the best possible use of the available ingredients and time ;-)
So, here are the variations i tried for the good old dosa we all love.

Mixed Vegetable Dosa



What you need


  • Dosa batter

  • Methi (Fenugreek) finely chopped, grated Bottle gourd (i used the veggies in my fridge)

  • Coriander, chillies and cumin seeds finely chopped or ground in the mixie

  • 1 Onion finely chopped

  • Salt to taste

    • How to prepare


      1. Mix all the ingredients in the dosa batter.

      2. Heat the tava, pour a ladle of batter, spread the dosa, and let it cook till slightly brown.
      That's it. Isn't it a tasty, healthy and nutritious but extremely easy recipe?



      Mixed Dal Dosa




      This is called Adai when you use a specific proportion and types of dals to make it. I have modified the original to suit the availability of ingredients in my kitchen when we feel like having a quick, light, healthy snack or sometimes even dinner.


      What you need
      • Rice, udad dal, chana dal (i had only these, you can also add tur dal, moong dal, masoor dal etc)
      • Coriander, chillies, and cumin seeds
      • Salt to taste
      How to prepare
      1. Soak all the dals for about 3-4 hours.

      2. Grind to a smooth batter with the coriander, chillies, cumin seeds and salt.

      3. Heat the tava, pour a ladle of batter, spread the dosa, and let it cook till slightly brown.

      You will get your protein boost with the dals and it requires very less oil as well. You can eat it with any available chatni powder or the standard coconut chutney and sambar. Also, tastes yummy with a blob of fresh home-made butter :-)