This soup has fond memories attached to it as I was served this soup by my Mother in law the first time I was invited for lunch after my engagement. It is a fragrant soup which needs no accompaniment of croutons or bread.
7 large sour variety of tomatoes
1 tsp of Jeera/Cumin seeds
1 sprig Curry leaves finely chopped
1/2 tsp pepper powder or as required
1 tbsp Ghee
Pressure cook the tomatoes. Remove and discard the skin. Run the tomatoes through a blender. Pour the puree into a pot and add equal amount of water to thin it down. Add salt, sugar and pepper powder as per requirement and bring to a boil. Heat a pan. Add Ghee and after it heats up drop in the cumin seeds. Allow them to crackle. Drop in the finely chopped curry leaves. Toss. Drop the seasoning into the boiling soup. Allow to simmer on an extremely gentle flame for 2-3 minutes. Strain. Serve hot garnished with coriander leaves.
This Kadha is being used for generations in our family for building up the immune system. It prevents coughs, colds and other upper respiratory tract infections. It is normally had once in the morning on an empty stomach following which a half hour gap should be maintained before consuming food.
2 heaped tsps of Coriander seeds
12 Pepper corns
2 inch piece of Cinnamon
1 tsp Dry Ginger powder
Microwave for a minute or gently heat the Coriander seeds, Pepper corns, Cinnamon and Cloves to facilitate grinding to a fine powder. Dry grind the ingredients along with the Dry ginger powder. You can store this powder and use as and when required, though making a fresh batch is always preferred.
Other ingredients :
2 glasses of water
3 tsps jaggery syrup
1 heaped tsp of the above powder
Juice of half a lemon.
Boil two glasses of water. To it add the jaggery syrup and one heaped tsp of the powder. Boil well till it is reduced to one and a half glass. Strain. Pour into a cup and add the lemon juice to it. Serve hot.
Chole Tikki is a popular street food up North and it is a satisfying and filling meal. The Tikki can also be enjoyed with sauce and the Chole with Poori. So try out your own combo of North India’s delicious ‘Chaat’.
Ingredients for the Tikki:
3 boiled Potatoes
6 slices of Bread
2 inch piece of Ginger
2 Green Chillies
6 small cloves of Garlic
Oil to fry the Tikki
Ingredients for the Chole:
125 gms Black Chana/ Chickpeas
2 large onions
1 large tomato
2 Green chillies
1 tbsp Coriander seeds
1/2 tsp Jeera/Cumin seeds
6 pepper corns
1 inch piece of Cinnamon
1 tsp Everest Kashmirilal Chilly powder
A pinch of Turmeric powder
3 tbsps oil
A pinch of Ajwain /Carom seeds
Mash the boiled potatoes. Dip the bread in water. Squeeze thoroughly and mix it with the potatoes. Grind the green chillies, garlic and ginger coarsely and mix it with the mash. Add salt, mix thoroughly. Pinch portions of this mixture and pat into desired shape. Normally it is made into small roundels, neither too thick nor thin. Heat oil in a pan. Drop the tikki three at a time and fry them to a golden brown. Drain and keep aside.
Soak the black Chickpeas for eight hours. Pressure cook till done. Keep aside. Roughly chop the onions and tomatoes. Grind them to a smooth paste with ginger, green chillies, cardamom, cinnamon, cloves, pepper corns, Coriander and cumin seeds. Heat oil in a pan. Drop in the carom seeds and after they splutter add the ground Massala. Roast till the oil starts separating. Drop in the Chilly and turmeric powders. Toss. Add the boiled Chana, salt and enough water to form a gravy like consistency. Bring to a boil and simmer gently for five minutes.
To serve :
Place the Tikki on a plate. Gently press it down. Pour two ladlesful of Chole over it. Drizzle some Tamarind and jaggery chutney, finely chopped raw onions and coriander leaves. Serve immediately.
Recipe to the Tamarind and jaggery chutney can be found under the heading Chutneys of this website.
Appam/Appo/Paddu/Paniyaram is a batter of fermented Urad dal and rice which is roasted in an Appam Chetti or a skillet specially designed for it. I had some leftover Idli batter and made some Appams and dunked them in Curds. I have already posted a recipe of it the way it is made in North India. Posting a South Indian version of it today.
14 appams made from leftover Idli batter
3 green chillies
One inch piece of ginger
2 glasses of thick set Curds
2 tsps sugar
1 tbsp oil
1/4 tsp mustard
1/2 tsp Jeera /Cumin seeds
2 sprigs of Curry leaves
1 heaped tbsp finely chopped coriander leaves
Make the appams and dunk them in a bowl of water for an hour. Remove gently and place them in a wide bowl. Churn the curds. Blitz the green chillies, ginger, sugar and salt in the mixer and drop it into the Curds. Heat oil in a pan. Drop in the mustard. After it splutters add the Jeera. Toss. Add the Curry leaves. Toss and drop the seasoning into the Curds. Garnish with finely chopped Coriander leaves .
This was an experiment which was a success. There was a slightly ripe mango with the raw mangoes that I had ordered for making pickles. As I had already prepared Aam Panna, decided to try my hand at making a Sweet and tangy pickle. It has turned out well and has survived without refrigeration.
500 gms Slightly ripe Mango
400 gms sugar
Salt as per sourness of the mango
1 tsp Haldi/Turmeric powder
2 tbsps Everest Tikhalal Chilly powder
2 tbsps Oil
1 tsp Mustard
1/4 tsp Methi /Fenugreek seeds
A large pinch of Hing/Asafoetida
Wash and pat dry the raw mango. Chop into tiny pieces. Add salt, sugar and Haldi. Mix well and tip it into a clean glass bottle. Keep stirring it everyday for four to five days. You will notice that the sugar has dissolved, the raw mango has softened and the pickle has matured. At this point add the chilly powder to the pickle. Do not mix. Heat oil in a pan. Drop in the mustard seeds and after they crackle add the Methi and Hing. Toss and drop the seasoning over the chilly powder. The chilly powder sizzles but does not burn. After the sizzling has stopped, mix the seasoning thoroughly. Keep aside for a day for the flavours to infuse before consuming.
An extremely delicious preparation with Pav (Bun) which doubles up as breakfast or as Supper. You can make the Masala beforehand and store it. Heat it up and ise as required.
7 cloves of garlic
3 tsps Everest Tikhalal chilly powder
2 tbsps oil
1/2 tsp Jeera/Cumin seeds
1 heaped tsp Everest Pav bhaji Masala
Slice the Pav keeping one side intact. Butter them on both sides and keep aside. Chop the onions, tomatoes, Capsicum and coriander leaves fine. Set aside. Grind the chilly powder and garlic with a little water to a smooth paste. Heat oil in a pan. Add the jeera and after it splutters add the finely chopped onions and the chilly garlic paste. Saute for about five minutes on a gentle flame till the onions turn transparent and the raw smell of the garlic is gone. Drop in the pav bhaji masala and toss for a minute. Add the finely chopped tomato, salt and capsicum. Saute till the tomatoes are mushy. Add a blob of butter and garnish with the coriander leaves. Keep aside.
Heat the skillet. Place the Pav with the inside of the pav facing the skillet. Allow to roast. Flip. Place two tbsps of the prepared Masala inside the Pav. Roast the pav on both sides. Pour some masala atop and serve hot with some freshly chopped onions and a piece of lemon.
A tasty makeover with leftover Shenvayi /String hoppers. It can be eaten at breakfast or served as a lunch item too.
Left over Shenvayi /Semia
Finely chopped green chillies
A couple of dry red chilly bits
Coriander leaves finely chopped
I have not mentioned the measurements as it all depends on the amount of leftover Semia that you have.
Crumble the Semia. Sprinkle salt, lemon juice and grated coconut. Add the finely chopped coriander leaves. Mix well and keep aside. Heat the Oil and Ghee mixture. Drop in the mustard and urad dal. After the mustard crackles add the Jeera. Toss. Add the peanuts, the finely chopped green chillies, broken red chilly bits and curry leaves. Toss. Add a large pinch of Haldi and switch off the stove. Drop in the Semia and mix gently but thoroughly . Heat on a gentle flame till gets heated well.