Dhokla (steamed gram flour snack)

This nutritious snack from Gujarat in Western India is popular all over the country. Serve it with Tamarind and Mint-coriander Chutneys.

Ingredients:

• 500 gms bengal gram flour (besan)
• 1 1/2 cup sour yoghurt
• 1 tsp ginger paste
• 1 tsp green chilli paste (add more if you like it spicier)
• 2 tsps sugar
• 1/2 tsp turmeric powder
• 1 tsp lime/lemon juice
• 2 tsps fruit salt/ baking soda
• Salt to taste
• For tempering: 2 tbsps vegetable/ canola/ sunflower cooking oil
• 1 tsp black mustard seeds
• 1 tsp sesame seeds
• 6-8 curry leaves
• 2 green chillies slit lengthwise
• 1/2 cup warm water
• For garnish: 1/2 cup finely chopped fresh coriander leaves

Preparation:

• Sieve the gram flour. Mix it with the yoghurt and keep aside for 2 hours.
• Add the ginger and green chilli pastes, turmeric powder, salt to taste, lime juice and sugar and enough warm water to make a batter of pouring consistency. Mix well.
• Divide the batter into 3 equal portions.
• Prepare the steamer and grease a square/ rectangular pan to steam the dhokla in.
• Divide the fruit salt/baking soda into 3 equal portions and add one portion to a portion of the batter. Mix well. Pour this batter into the greased dish and put it into the steamer.
• Cook till done - when you touch the surface of the Dhokla your fingers should come away clean.
• Repeat with the remaining batter, adding the fruit salt/ baking soda to each batch of batter just before steaming.
• Allow the steamed Dhokla to cool slightly and cut into 2" squares.
• To temper, heat the oil in a wide, thick-bottomed pan and add the curry leaves, mustard and sesame seeds and green chillies. Fry till the seeds stop sluttering. Pour these into the warm water. Sprinkle this mixture all over the prepared Dhokla. Keep aside for 10 minutes.
• Garnish with the chopped coriander and serve with Tamarind Chutney and Mint-Coriander Chutney.

Upma

No matter where you go in India, Upma is a hot favorite breakfast food! Originally from South India, this tasty dish can be eaten for breakfast, brunch or as a snack and is so wholesome you can even make a meal of it!

Ingredients:

• 1 cup semolina
• 2 tbsps vegetable/ canola/ sunflower cooking oil
• 5-6 curry leaves
• 2 green chillies slit lengthwise
• 1" piece of ginger grated
• 3/4 tsp mustard seeds
• 2 medium-sized onions chopped fine
• 2 medium tomatoes chopped fine
• Salt to taste
• 2 cups hot water
• Pinch of turmeric powder
• Juice of 1/2 a lime
• Chopped coriander to garnish

Preparation:

• Heat a griddle or flat pan on a medium flame and roast the semolina lightly. Stir frequently and do not allow it to brown. Once done, remove onto a tray or platter and keep aside.
• Heat the oil in a pan and add the mustard seeds, curry leaves and green chillies. When the spluttering stops, add the grated ginger and stir well. Cook for 1 minute.
• Add the onion and fry till translucent and soft.
• Add the tomatoes and cook till soft.
• Add the hot water, turmeric and salt to taste and bring to a boil.
• Add the roasted semolina, a little at a time, stirring constantly to prevent any lumps from forming.
• Simmer and cook till the Upma is like a very thick porridge. Turn off the fire.
• Squeeze the lime juice over the Upma and mix well.
• Garnish with chopped coriander and serve piping hot.

Poha - Powa

From western India, Poha, made from flattened rice, is an easy-to-cook, nutritious snack. It is often eaten for breakfast or brunch. Add extra zing to Poha by serving it with Mint-Coriander Chutney!

Ingredients:

• 2 cups poha (flattened rice)
• 2 tbsps vegetable/ canola/ sunflower cooking oil
• 1 tsp mustard seeds
• 5-6 curry leaves
• 2 green chillies slit lengthwise (optional)
• 1 medium onion chopped fine
• 1 large/2medium potatoes quartered and sliced very thin
• Handful of unsalted peanuts (skins removed)
• Pinch of turmeric powder
• Juice of 1/2 a lime
• Salt to taste
• Chopped coriander to garnish

Preparation:

• Put the poha in a sieve and wash under running water for 2 minutes. Keep aside to drain.
• Heat the oil in a pan on a medium flame and add the mustard seeds, curry leaves and green chillies. Fry till the spluttering stops and then add the onion. Fry till soft and translucent.
• Add the peanuts and potatoes and stirring frequently, cook for 2-3 minutes.
• Drain the poha completely to remove all water and add it to the above mix. Add the turmeric powder and stir well to blend all ingredients.
• Cook for another minute. Turn off the fire. Pour lime juice over the poha and mix well.
• Garnish with chopped coriander and serve while hot. Poha tastes great with Mint-Coriander Chutney!

Indian-style Burger/ Indi-Burger

What with the huge amounts of western influence, burgers are popular food in India. Want to give your burgers an Indian flavor? So easy! Try this recipe.... It serves 4.

Ingredients:

• 500 gms beef or lamb finely minced
• 2 tsps garlic paste
• 1 tsp ginger paste
• 1 small bunch fresh coriander (approximately 100 gms/ 0.22 lbs) - keep leaves and stems, remove roots - chopped very fine
• 2 green chillies chopped very fine
• 2 slices bread, soaked in water till soft and then crumbled
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1 tsp garam masala powder
• Salt to taste
• 1 tsp lime/ lemon juice
• Vegetable/ sunflower/ canola cooking oil to shallow fry the burger patties
• 4 burger buns
• Butter to spread on the buns
• 4-5 tbsps mint-coriander chutney (recipe below)
• 1 large onion sliced into rings
• 2 large tomatoes cut into rings

Preparation:

• Take a large mixing bowl and put the minced meat, ginger and garlic pastes, chopped coriander, chopped green chillies, bread crumbs (as above), spice powders, salt to taste and lime/ lemon juice in it.
• Mix thoroughly to blend all ingredients and create a patty mix. Divide into 4 portions and form into patties. Line a plate with baking paper and place the patties on it for later.
• Heat the oil in a large griddle or frying pan, on a low to medium flame. When hot, add the patties to it (do not overcrowd the pan) and cook on both sides, till done.
• While the patties are cooking, slice each bun in the center, open and then lightly toast in a grill or toaster oven. Butter as desired.
• Now spread about 1 tbsp of Mint-Coriander Chutney on each bun.
• Place a cooked patty on each bun and add onion and tomato rings. Season with salt if required, close the bun and serve right away.

Toasty Paneer Sandwich - Toasted Spicy Cottage Cheese Sandwich

The Toasty Paneer Sandwich is a yummy and nutritious snack that can be made up in minutes. It is great for breakfast, brunch and even school lunchboxes.

Ingredients:

• 1 cup crumbly cottage cheese/ paneer (buy or see recipe below)
• 2 tbsps butter
• 1 tsp cumin seeds
• 1 large onion chopped very fine
• 2 green chillies chopped very fine (optional)
• 2 medium tomatoes chopped fine
• 1/4 tsp tumeric powder
• 1/2 tsp red chilli powder (optional)
• Salt to taste
• 8 slices fresh, soft sandwich bread of your choice
• Butter

Preparation:

• Heat a pan on a medium flame and add the butter to it. Allow to melt and then add the cumin seeds. When they stop spluttering, add the green chillies and onion. Fry till the onion is soft.
• Add the tomatoes, turmeric powder, red chilli powder and salt to taste. Stir well. Cook for 2 minutes stirring frequently.
• Add the paneer (see recipe here) and mix well. Stir fry for 3-4 minutes and then turn off fire. Allow to cool a little.
• Lay the slices of bread on a clean cutting board and butter. Now put a generous amount of the prepared paneer mixture on 4 of the slices. Spread to cover entire slice. Top with another buttered slice.
• Grill or toast the sandwich till crispy and golden. This is especially nice when done in a sandwich toaster which seals the edges, preventing the paneer from falling out later.
• Serve hot with tomato ketchup or a chutney (see chutney recipes here) of your choice.

Tomato Chutney Sandwich

Serve these yummy sandwiches at breakfast or teatime. They're so easy to make!

Ingredients:

• 4 tbsps Andhra Tomato Pickle (see recipe below)
• 3 tbsps thickened/ heavy/ double cream
• 2 slices (the pre-packed kind!) cheese of your choice
• Butter or margarine
• 6 slices fresh, soft sandwich bread of your choice (the fresher the better!)

Preparation:

• Mix the Andhra Tomato Pickle and cream in a bowl and blend till mixed and smooth.
• Lay the slices of bread out on a cutting board and butter their surfaces well.
• Now spread the Tomato Pickle-cream mixture generously on 2 of the slices.
• Top with a buttered slice - buttered side facing up.
• Lay a slice of cheese on this upper side and top with another buttered slice (buttered side facing down this time).
• You can trim edges. I like to leave them on.
• This sandwich tastes equally good toasted or not. I prefer not toasted though.
• Cut in half and serve.

Mint Chutney Veggie Sandwich

This easy, tasty snack can be put together in a flash. It's perfect for picnic meals and kids lunchboxes.

Ingredients:

• 4 slices wholemeal bread
• Butter
• 1/2 cup Mint-Coriander Chutney (see recipe below)
• 2 large potatoes boiled, peeled and sliced thick
• 1 medium-sized cucmber sliced thin
• 2 medium-sized tomatoes sliced thin
• 1 large beetroot boiled, peeled and sliced thin
• 1 large onion sliced very thin (optional)
• 1 tsp Chaat Masala (available in most Indian grocery stores)
• Fresh ground pepper
• Salt

Preparation:

• Lay all the slices of bread on a cutting board and butter well.
• Now spread a generous quantity of Mint-Coriander Chutney on each slice to cover entire slice.
• Layer all the above veggies in desired quatities and combinations. Sprinkle with salt and pepper to taste. Also sprinkle a pinch of Chaat Masala on the veggies.
• Cover with the top slice.
• You can trim edges. I like to leave them on.
• This sandwich tastes equally good toasted or not.
• Cut in half and serve.