Jhal Muri

So far in the series,

First week - Sweets
Malaadu / Hurigadale Unde
Dry Gulab Jamun
Coconut Burfi / Kobbari Mithai
Almond Halwa / Badam Halwa
Elaneer Payasam
Godhuma Sojjappalu

Second week - Snacks from Gujarat
Damni Dhokla
Doodhi Muthia / Lauki Muthia
Dal Pandoli

Sev Khamani

Methi Khakhra
Pressure Cooker Khandvi

Third Week - Snacks
Bafauri
Soy Beans Guggillu / Sundal

While bhelpuri is associated with beaches of Mumbai and churumuri / girmit is famous in Karnataka, the Bengali variant is called jhalmuri. Jhalmuri literally means spicy puffed rice and is a popular street food from Kolkata. It is a light and yummy snack made with puffed rice, chanachur, onions, chilies, a special masala powder, and other ingredients. What keeps this popular Bengali street food apart from the other regional puffed rice snacks across India is the use of mustard oil which lends a piquant flavor and uniqueness to the dish. 

Jhalmuri is a melange of spicy and tangy flavors and the tasty snack makes a great guilt free option to snack on though diabetics must pay attention since the puffed rice shoots up the sugar levels. Jhalmuri though originated in the Bengal region seems to be quite popular in eastern regions of India and Bangladesh as well. This is how I prepare but the recipe can be customized to one's own preferences by adding  / omitting other spices and flavors. Fine sev can be added in lieu of chanachur. Combine all jhalmuri ingredients quickly and serve immediately as soon as it is assembled to maintain the crunchiness of the snack while eating.

Ingredients:
4 cups puffed rice
Salt and / or black salt to taste
1/4 tsp. red chili powder or to taste
1/2 tsp. cumin powder or to taste
1/2 tsp. chaat masala or to taste
1/2 cup toasted peanuts
1 big sized potato
1 tomato, seeds removed and chopped
1 big sized onion, peeled and finely chopped
3/4 cup peeled and diced cucumber
1 green chillie, finely chopped
1/4 cup finely minced cilantro
1 tsp. mustard oil
Lemon juice to taste
1/4 cup chanachur / sev

Prep work:
* Peel and chop potatoes. Boil them until fork tender and drain the water used to cook. (I cooked them in a microwave.)
* Chop onions, tomatoes, cucumber, green chillies and cilantro and keep them ready.
* Heat a kadai / wok and add puffed rice. Keep toasting on low - medium flame, until crisp and turn off the stove. It takes just a few minutes to toast them and continuously stir to avoid burning the puffed rice.
Directions:
* To the toasted puffed rice, add the remaining ingredients except oil and lemon juice and toss the ingredients to combine. 

* Add oil and lemon juice at the end and toss well to combine. Taste and adjust the seasonings if needed. Serve Immediately.

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Khandvi (Pressure Cooker Method)

So far in the series,

First week - Sweets
Malaadu / Hurigadale Unde
Dry Gulab Jamun
Coconut Burfi / Kobbari Mithai
Almond Halwa / Badam Halwa
Elaneer Payasam
Godhuma Sojjappalu

Second week - Snacks from Gujarat
Damni Dhokla
Doodhi Muthia / Lauki Muthia
Dal Pandoli

Sev Khamani

Methi Khakhra

Here is my final dish of the week, another steamed delicacy from Gujarat. Khandvi - the chick pea flour and yogurt based snack that is popular in Gujarat and Maharasthra as well. The chickpea flour and butter milk mixture flavored with chili and ginger is cooked, continuously stirring until it thickens and spread on a greased plate, allowed to cool a bit and cut into strips and then rolled. It is then tempered and garnished with coconut and cilantro. Cooking khandvi for a beginner using this traditional method is quite tricky, especially when one doesn't know when to stop cooking the chickpea flour based paste. That's when this pressure cooker method khandvi comes handy.

I tried making khandvi twice for the ICC event a few years ago in the traditional way and promptly trashed the stuff thinking that I overcooked it. It is hard to understand the required consistency while cooking the chickpea flour paste in the khandvi preparation when one doesn't have any reference point. If you have never seen the preparation, it becomes even harder to imagine the soft paste becoming pliable enough to cut into non sticky rolls. The instructions like 'Cook the paste until glossy' or 'Stir until the paste is cooked' are just that, instructions. Instructions that aren't helpful for those who are trying the dish for the first time. When I look back now, I realize that probably I cooked the mixture to the correct consistency but didn't figure it out then. 

I came across the concept of pressure cooking the paste in a khandvi preparation instead of keeping stirring in a pan when I was searching for steamed Gujarati snacks. I must admit even the first attempt of pressure cooker khandvi ended up being a disaster. I followed a version which used less liquid and it kind of ended up being an under cooked dhokla without any sponginess. This version ended up being perfect though I have seen some versions using flour and liquid in the ratio 1:3. The pressure cooker method is an easy, fail-proof way to make khandvi.

I prepared a small batch of khandvi for the first time when I captured these images. I could do better khandvi the second time but was lazy to photograph them. Also it is hard to take the images in the middle of spreading the khandvi. The mixture thickens very quickly and once it thickens, it is hard to spread. One needs to be quick for this reason. Also more than one thaali / steel plate or a baking sheet is needed to spread this quantity of khandvi. Or one can use both sides of a thali / baking sheet.

Ingredients for khandvi:
1 cup sour yogurt + 1 cup water or 2 cups butterrmilk
1 cup chickpea flour / besan
1/4 tsp. turmeric powder
Salt to taste
1 tbsp. green chili paste
1 tsp. grated ginger / ginger paste
Ingredients for tempering:
1 tbsp. oil
1 tsp. mustard seeds
 2 red chillies, broken into pieces
few curry leaves
Ingredients for garnish:
Minced cilantro 
Shredded fresh coconut

Directions:
* Sieve chickpea flour. Blend yogurt and water together. Grease two wide plates or a large baking sheet on both sides and keep aside.
* Combine flour, turmeric, salt, chili and ginger paste in a bowl.

* Next add yogurt and water mixture to the bowl and mix well taking care that they are no lumps. 

* The consistency of the mixture is thinner than the bajji batter as shown below.

* Pressure cook the mixture for 3 whistles. Remove the cooker lid once the valve pressure cools down. Whisk the cooked dough well.

* Put the mixture quickly on the greased plate and spread as thinly as possible and quickly using a spatula. 

*  These pictures were taken when I cooked a small quantity but the mixture still got thickened as I was trying to take pictures. I made these one more time and could make good khandvi but there wasn't enough light to capture them.

* Allow it cool slightly and cut them lengthwise, 2 inches apart. Starting from one end, roll each piece tightly.

* Heat oil in a small pan add mustard seeds. When they start to crackle, add curry leaves and chillies and turn off the stove. Pour this tempering over khandvi.
* Garnish with minced cilantro and coconut before serving. This snack can be served both warm and cold. 

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Mexican Corn Salad ~ Esquites

What I intended to be a brief pause in blogging to coincide with my kids' summer holidays and our trip to India ended up being a longer break than I planned. When even my daughter has started wondering recently why I haven't been doing 'my cooking' thing anymore, I realized it was high time to take care of my virtual home and so here I am finally. 

Today's recipe 'esquites' is a simple yet popular fare from the streets of Mexico. It happens to be a vibrant hued corn salad with the undertones of smoky (thanks to charred corn kernels), spicy and tangy flavors. The word 'esquites' comes from the Aztec word 'izquiti' which means toasted corn. According to wiki, there seems to be another variation to this salad's preparation where the corn kernels are first boiled and then sauteed in butter with onions, chilies, epazote and salt. Then it is served hot in small cups and topped with lime juice, chili powder or hot sauce, salt and mayonnaise. 

I didn't follow any recipe in particular since all the versions I found online were basically the same. This is a slight different take over Indian "corn chaat' recipe. In this method, corn kernels are sauteed until charred all over and then tossed with other ingredients to create a flavorful medley and then served warm. Mexicans use a cow milk based cheese called cotija in this preparation. Feta cheese happens to be a great substitute for this hard, crumbly and salty cheese. Similarly substitute sour cream for mayonnaise if you don't consume the latter.

Ingredients:
1 tbsp. oil (I didn't use any.)
2 ears fresh corn
1 tbsp. mayonnaise / sour cream
1 tbsp. finely crumbled feta cheese / cotija cheese 
1/4 cup finely chopped scallion greens
2 tbsp. finely minced cilantro
1/2 tsp. finely minced garlic
1/2 jalapeno pepper, seeded and finely minced
Salt to taste
Chili powder to taste
Lime / Lemon juice to taste

Directions:

* Remove the husks and the silks from each ear of corn and remove the corn kernels with a knife. Heat a tbsp. of oil in a nonstick skillet over high heat. Add corn kernels and salt to the skillet. Toss a couple of times to combine and cook without moving until charred on one side, about 2 minutes. Toss corn, stir and repeat the process until it is charred on second side as well. Continue tossing and charring until it is uniformly charred all over.

(The above stove and iron skillet method is what traditionally used to prepare the corn for esquites. However I directly toasted the corn on stove-top directly placing one ear of corn using tongs against the flame, until it was slightly charred uniform through out. And removed the corn kernels using a knife.) 

* Transfer the toasted corn kernels to a mixing bowl. Add sour cream, cheese, scallions, cilantro, jalapeno. garlic, lime juice, chili powder and salt if not used before. 
* Toss the ingredients to combine. Taste and adjust any seasonings if needed. Serve immediately.



This goes to blogging marathon #93 with the theme of recipes from countries that start with the same alphabet, "Pick one alphabet - 3 countries". My choice of alphabet this week is 'M' and my first post is from Mexico. Check out the page here to read what other marathoners are cooking.

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A- Z Andhra Recipes ~ C for Chiyali

 
Here comes a new day and the time for a 'C' dish as part of this month's A - Z Andhra cooking journey of mine. After the past two days' calorie-fest, here comes chiyali. A totally guilt free, nutritious breakfast / snack option from the traditional Andhra cooking. I don't know why but my first and only preferred choice for the alphabet 'C' had been chiyali. It is a old world kind of dish from the state and not a familiar one to many. My mother tells me that it also used to be sold as street food in olden days. Chiyali is prepared along similar lines as idli upma where moong dal batter is steamed, crumbled and tempering is done. The moongdal can be steamed ahead and stored in a refrigerator or freezer for a quick meal option. This protein packed dish also makes a great meal option for diabetics. And don't let the long list of ingredients in the recipe bother you since most of them go into tempering.

Now let's move to the 'C' list.
Fruits / Vegetables:
Cheena pandu - a citrus fruit
Chama gadda - Taro root
Chilagada dumpa - Sweet potato
Chintachiguru - Fresh, tender tamarind leaves
Chukka koora - Sour leafy greens 
(Carrot, Cauliflower, Cabbage (called kosugadda in Rayalaseema) with no regional names)
Chutneys / Pickles / Podis:
Chintakaaya pachadi - Raw tamarind Pickle
Chintapandu pachadi - Tamarind chutney
Chintapandu allam pachadi - Tamarind & Ginger Chutney
Chintachiguru podi
Ingredients:
Chakkera - Sugar
Challa - Majjiga / Butter milk

Dishes:
Challatlu - Atukula dosa, Beaten Rice flakes & Buttermilk pancakes
Chamagadda Koora / Vepudu - Taro root curry / fry
Charu - Rasam
Chinta chiguru pappu - Lentils cooked with tender leaves of tamarind tree.
Chukkakoora pappu - Lentils cooked with leafy greens
Chintapandu Pulihora - Tamarind Rice 
Deep fried snacks 
Chegodi, Chillu / chilli garelu, Chitti budagalu, Chakli aka Chakralu / Chakkilalu, Cut mirchi
Sweet dishes:
Chakra pongali - Rice pudding usually made with jaggery 
Chakkera paramannam - Rice pudding made with sugar
Chandrakanthalu - Traditional sweet made with moong dal
Chalimidi - Traditional sweet made with rice flour and jaggery
Chimmiri - Laddus made with black sesame seeds and jaggery 

(I have posted already most of the above dishes on my blog. Type in the name of the specific recipe you are looking for in the search box, on the left side of blog's main page to get to the recipe.)
 
Ingredients:
1 cup moong dal / pesara pappu (Yellow colored moong dal)
1 tbsp. oil
1 tsp.  chana dal / split chickpeas / pachi senaga pappu
1 tsp. urad dal / black gram / minapappu
1 tsp. rai / mustard seeds / aavalu
1 tsp. jeera / cumin seeds / jeelakarra
2 green chillies, chopped fine along with the seeds (or adjust as needed)
1/8 tsp. haldi / turmeric powder / pasupu
2 pinches of hing / asafoetida powder / inguva
Few kadi paththa / curry leaves / karivepaku
One onion, finely chopped
Salt to taste
Minced cilantro / kothimeera to garnish
 
Method:
* Wash and soak moong dal in water for about 90 minutes or until then when moong is breakable between two fingers.
* Drain the water completely from moong. Add the drained moong (and salt if preferred) to a blender / food processor and grind to a paste without adding any water. 
* Grease a plate with edges that can fit into the steamer / pressure cooker or grease some idli plates. (I used plates that are used to make plate idlis.) Pour the mixture into the prepared plates and place it in a prepared steamer, idli cooker or a pressure cooker. Close the lid and steam cook until the mixture appears cooked and dry. Do not put the whistle on if using pressure cook for steaming. 

* Remove the steamed mixture from the steamer and let it cool a bit. Then crumble the mixture using a blender / fingers to a coarse powder or into tiny pieces.

* Heat oil in a kadai / pan. Add split chickpeas, black gram, mustard seeds and cumin seeds. When the chickpeas and black gram start to turn reddish, add green chillies. Saute for few seconds and then add curry leaves, asafoetida and turmeric powder. Stir and add onion. Fry until onion turns golden brown. 
* Then add steamed and crumbled moong dal, cilantro and salt as needed. Mix thoroughly, cover and cook on low flame for few minutes. Some lemon / lime juice can be squeezed before serving if preferred.

So far on A - Z Andhra Cuisine,
A for Alasanda Vada
B for Bellam Garelu

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

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