Bombay Chutney

Bombay Chutney/Pitla is a very versatile dish which can be had with rotis, poori or dosa. It can be prepared in a jiffy and is very delicious too. 

Prep time : 10 minutes

Cooking time : 10 minutes

Serves : 2

Serve with : Rotis/phulkas/dosa/idli/poori

Ingredients :

2 tablespoons besan (chickpea flour)

1 medium sized tomatoes

1 medium sized onions

1 teaspoon finely chopped ginger

1 finely chopped green chilli

¼ tsp turmeric powder

1 tbsp lemon juice

1 teaspoon mustard seeds

1 teaspoon cumin seeds

2 teaspoons oil

Coriander leaves to garnish

A few curry leaves

Salt to taste

Method:

In a pan, heat oil and add mustard seeds and cumin seeds.

Once it starts spluttering add onions, ginger and green chilli.

Add tomatoes when the onions become translucent. Cook till tomatoes become soft.

Mix besan flour with just enough water to cover it and whisk till no lumps are left. Add this to the onion tomato mixture.

Wait till the mixture boils and thickens. Adjust water as required.

Switch off gas and add lemon juice and coriander leaves. Serve hot with rotis or rice.

Panagam/Panaka

Rama Navami is a spring Hindu festival that celebrates the birthday of Lord Rama. Panagam is a cooling drink made on the festival of  Rama Navami and offered to Lord Rama. Panagam/Panakam/Panaka is also served as a welcome drink in many religious functions. We used to gulp down glasses of panaka as kids especially during summer when the temperatures soar.

Ingredients :

2 cups water

½ cup jaggery (grated or powdered)

½ teaspoon dry ginger powder

¼ teaspoon elaichi/cardamom powder

Juice of 1 lemon squeezed

Method :

Completely dissolve the jaggery with water and filter to remove impurities if any. Then add lemon juice. Cardamom powder and dry ginger powder.

This drink is usually served at room temperature. But you could serve it cold, if required.

Energy Bites

Energy bites are easy to make and a storehouse of nutrients. In this recipe, I have used nuts and dates as a healthy snack option for kids and adults. You can vary the ingredients and their proportions to suit your palate.

Ingredients :

2 cups of mixed nuts (almonds, walnuts, cashew nuts, peanuts)
10 to 15 seedless dates chopped
1/4 cup flax seeds

Method :

1) Blend the nuts first in a food processor or mixer to a coarse paste.

2) Add the chopped dates and flax seeds. Blend for a few minutes.

3) Make small balls and serve.

Note :

1. The stickiness in the dates will help bind the mixture into balls.
2. There is no need to add jaggery, honey or sugar as the sweetness in the dates is enough. Adjust the quantity of dates as needed.
3. You can add any nuts or dried fruits to this recipe.

Pickled Vegetables (Chinese cooking)

Ingredients :

1 cup chopped cucumbers, cabbage and carrot
2 tablespoons vinegar
1 tablespoon powdered sugar
Salt to taste

Method :

Mix all the ingredients mentioned above and serve as a side with Indo-Chinese cuisine.

Refrigerate for 30 minutes before serving. This will help the vegetables absorb the flavours.

Pav Bhaji

Pav Bhaji is a popular Mumbai road side snack. The bhaji is made of vegetables like cauliflower, potato, carrots, tomatoes, onions and capsicum. You can add beans and peas too. I have used readymade pav bhaji masala here. You can make this  with whole wheat pav or bun and substitute butter with olive oil to make it healthy. Kids would love to have this for their lunch box or as an evening snack.


Ingredients

For the pav

8 pav buns

1 tbsp butter

For the bhaji

1 potato, roughly chopped

1 cup cauliflower, roughly chopped

1/2 cup green peas

1/2 cup carrots, chopped

1 cup onion, chopped

1/2 cup capsicum, finely chopped

2 tomatoes, roughly chopped

1 teaspoon ginger-garlic paste

1/2 tsp turmeric powder (haldi)

1/2 tsp chilli powder

1 1/2 tbsp pav bhaji masala

1 tbsp lemon juice

1 tbsp chopped coriander (dhania)

salt to taste

oil

For serving

1 large sized onion, chopped

4 lemon wedges

1 tbsp chopped coriander (dhania)

Method

For the bhaji

1) Pressure cook all the vegetables except for the onion, capsicum and ginger garlic paste for 3 whistles.

2) Heat the oil/butter in a large pan, add the onion and capsicum and sauté for 2 minutes. Then, add the ginger-garlic paste and sauté till the onion softens. 

3) Add the turmeric powder, chilli powder, pav bhaji masala and salt and cook for 2 to 3 minutes.

4) Add the boiled vegetables and mash thoroughly using a potato masher, adding additional water as required. Bring it a bhaji consistency. Add lemon juice and coriander leaves finally.

For the pav

1) Slice each pav into 2 horizontally. Apply a little butter to each side.

2)Heat a large tava and cook the pav on both sides till the pieces are lightly browned.

How to proceed

1) Serve the hot bhaji on 4 individual plates and top with the onion and coriander.

2) Serve with the hot pav and lemon wedges.