(can use frozen packets of carrot and pea mix)
2 tsp curry leaves, chopped
1 tbsp lemon juice
Vagar: (see note)
½ tsp mustard seeds
1 tsp cumin seeds
2 tsp sesame seeds
2 tsp curry leaves, chopped
3 dry red chilies
2 cups buttermilk
1 cup water
¼ cup olive oil
2 tsp baking powder
1 tbsp sesame seeds
Preheat oven to 400°F (200°C).
Lightly oil an oblong 12-in (30-cm) cake pan and set aside. In a large bowl, combine all vegetable mixture ingredients and stir. Stir in buttermilk and water and mix until it has consistency of a loose batter (add more water if necessary). Set aside. In a small bowl, combine all vagar ingredients except dry red chilies and mix well. Set aside.
In a small frying pan on medium-high, heat oil. Add dry red chilies and sauté until they are almost black, then add rest of the vagar ingredients from bowl. As the seeds start to pop, add to vegetable mixture. Mix well, then add baking powder and mix well again. Pour into the greased baking dish. Sprinkle sesame seeds evenly over top of mixture. Bake for 20 minutes, then reduce temperature to 350°F (180°C) and bake for another 50 minutes, or until golden brown. Test with a toothpick; if it comes out clean, it’s done. Cut into squares and serve.
Makes 16–24 squares.
Potato Tikis
These potato tikis are another all-time favorite of mine. They are easy to make for impromptu guests or as a quick snack. Serve with Tamarind Chutney or a green chutney (see note), and lemon wedges.
You can use either of the two green chutneys as a condiment with this recipe.
3 cups potatoes, cooked, well drained, and mashed
1 tsp olive oil
4 tbsp lemon juice (about 1 lemon)
¼ cup onions, minced
1 tsp fresh green chilies, finely chopped, or to taste
• To reduce Pitta: omit
2 tbsp fresh cilantro leaves, chopped, or to taste
1 tsp salt, or to taste
2 eggs
1 cup breadcrumbs
Olive oil spray
Preheat oven to 300°F (150°C).
In a large bowl, combine all ingredients except eggs and breadcrumbs and mix well. Form dough into 12–14 balls (2 in/5 cm in diameter) with hands and then flatten into 1-in/2½-cm thick patties and set aside.
In a medium bowl, beat eggs and set aside. In a separate bowl, place breadcrumbs.
Lightly cover baking sheet with olive oil spray. Dip each patty in egg batter, then coat in breadcrumbs. Place patties on sheet and lightly cover with olive oil spray. Bake for 5 minutes, then turn patties over and bake for 5 additional minutes, or until browned.
Makes 6–8 servings.
Savory Dokra Squares
Someone discovered this fast and easy way to make an age-old Indian snack. I like to avoid the microwave as much as possible, but with this recipe it is hard to resist. Serve with Tomato Chutney, green chutney, (Cilantro Mint Chutney or Cilantro Garlic Chutney) or chili sauce.
You may add a chopped green chili to batter, or sprinkle a little cayenne pepper on top once in baking dish to add flavor and color. Pitta should omit.
1 cup cream of wheat
Salt to taste
1 tsp canola oil (can add 2 tsp to make it moister and reduce Vata)
¼ tsp turmeric
½ tsp whole cumin seeds, crushed
1–2 tbsp fresh cilantro leaves, chopped
1½ tsp lemon juice
1 cup plain yogurt
¼ cup water
1 heaping tsp Eno Fruit Salt (see note)
In a large bowl, combine all ingredients except Eno and mix well. Pour batter into a shallow microwavable dish. Quickly stir in the Eno, which will start to activate immediately. Cut through batter with a knife or fork (as if baking pastry), immediately cover tightly with plastic wrap, and place in microwave on high for 8 minutes. Allow to sit for at least 4 minutes after cooking, then cut into diamond-shaped squares.
Makes 12–16 squares.
Eno Fruit Salt is made up of bicarbonate soda, tartaric acid, and Rochelle salt. It was invented by Jonathan Eno, a London chemist, and was a remedy for upset stomachs. It can be found in the pharmacy section of your grocery store.
Bhel Puris
Puris are deep-fried pastry chips that are served either with a meal or as an appetizer. They also appear as part of the Bhel Indian Tea Time Snack and Puris & Chat. Kaphas should eat in moderation, no more than four per meal.
If your puris are kneaded well and rolled evenly on all sides, they will rise properly. But don’t worry if this doesn’t happen the first few times, as it takes practice!
1 tsp salt
3–9 tbsp cold water
Vegetable oil (for deep frying)
In a medium bowl, combine both flours and salt. Add 3 tbsp water and knead until dough can be gathered into a ball. If the dough is not yet sticky, add more water 1 tbsp at a time, until it is able to form a ball; be careful not to add more water than is needed. Knead dough for about 5 minutes until it is smooth and elastic. (This can be done in the food processor in 1 or 2 minutes with a pastry blade.) Again, gather dough into a ball, cover it with a sheet of wax paper, and let it sit for at least 30 minutes before rolling it out.
On a lightly floured surface with a rolling pin, roll dough into a paper-thin sheet. Cut into 2-in (5-cm) rounds with a cookie cutter or the rim of a glass. Transfer rounds onto a lightly floured clean, flat surface. Lay a damp tea towel over them to keep them from drying out. Gather leftover dough into a ball and roll out again, repeating the process until there is no more dough left.
In a deep frying pan or wok, heat 2–3 inches of oil until a drop of dough comes instantly to the surface. Deep-fry 8–10 puris at