DABELI PAV

This is traditionally sold on the streets of Gujarat. It is another version of vada pav made with a sweet and spicy potato mixture which is filled into a small burger bun and then topped with onion, pomegranate, fresh garlic chutney and sev.

Ingredients
Dabeli Masala
1 red chilli
1 tsp coriander seeds
(1/2") stick cinnamon
2 cloves
1/4 tsp cumin seeds

For The Filling
1 cup boiled and mashed potatoes
1/2 tsp cumin seeds 
a pinch of asafoetida
2 tsp dabeli masala
2 tbsp khajur imli ki chutney
2 tbsp oil
salt to taste

15 burger buns
butter

To Serve
1 onion chopped
1/2 cup chopped coriander leaves
1/2 cup sev
1/2 cup fresh pomogranate (optional)
2 tsp coriander chutney
6 tbsp khajur imli ki chutney
1/ cup roasted peanuts

Method
For the dabeli masala
Roast all the ingredients in a pan for 2 to 3 minutes.
Grind to a fine powder in a blender. Use as required.

For the filling
Heat the oil in a pan and add the cumin seeds. When they crackle, add the asafoetida, dabeli masala, potato, salt and ½ cup of water and mix well.
Remove from the fire, add the 2 tablespoons of khajur imli ki chutney and mix well. Divide into 15 portions. Keep aside.

How to proceed
Slice the burger buns into halves horizontally and cook the buns in a pan using a little butter.
Place a portion of the filling on the lower half of each bun.

Top with the chopped onion, peanuts, coriander, sev, pomegranate , fresh garlic chutney and khajur imli ki chutney.

Sandwich it with the top halves of the burger buns.

KERALA LEMON PICKLE

Ingredients
8 lemons
2 tsp mustard seeds
1 tsp fenugreek seed
500 gm ginger chopped into big chunks
500 gm garlic
6 curry leaves
pinch turmeric
2-3 tbsp chilli powder
1 tsp asafoetida
2 tsp vinegar
salt as per taste
3 tbsp olive oil

Method
Wash the lemons and put them into the steamer.
Once steam comes simmer it for about 5 to 10 min. Do not let the lemon crack.
While the lemons are cooling, chop ginger. If garlic is small then leave it as it is. Big garlic pieces can be chopped too.
Cut the lemons into 8 pieces and put in a tbsp of salt and mix it.
Meanwhile heat a kadai and pour 3 tbsp of olive oil( I use olive oil as it is healthy)
Add in the mustard seeds, allow it to splutter and add the fenugreek seeds.
Simmer the fire and add ginger and garlic, let it brown slightly. Add curry leaves.
Put in chilly powder, turmeric, and asafoetida. Remember to keep the fire on the lowest level.
Mix well. Allow the raw smell to go
Pour 1/4 cup of vinegar.
Let it boil and switch off the fire. Allow it to cool.
Add the salted lemon pieces and mix well. Check salt and if needed add a little more
Mix well.  Keep this pickle in the same pan for 2-3 days then put this in a dry bottle.
This will keep more than 3 weeks as there is no water in it.
Serve with steaming hot kanji, rice, or just about anything!

SOYACHUNK FRY

Ingredients
500 gm soyachunk
2 onion sliced finely
2 tsp ginger
2 tsp garlic
10 curry leaves
1 tsp turmeric
3-4 tsp chicken masala
1-2 tsp garam masala powder
1 tsp pepper powder
1-2 tsp chilli powder
2 tsp coriander powder
salt as per taste
2 tbsp olive oil
1 tsp fennel powder
1 tsp mustard seeds
2-3 dry chillies

Method
Soak soyachunks in hot water for half an hour.
Drain the water completely and squeeze all the water from soya.
Marinate soya with 1 tsp of ginger and 1 tsp garlic paste, 1 tsp chilli powder, 1 tsp coriander powder, 1 tsp fennel powder,1 tsp pepper powder , garam masala powder and salt .
Keep this aside for 1 hour.
Pressure cook the marinated soyachunks with little water for 4-5 whistles.
Take a nonstick frying pan, add oil . Once it becomes hot add mustard seeds, dry chilli and curry leaves. Add sliced onion , saute till brown. Add remaining gingergarlic paste and fry till raw smell goes off.
Now add chicken masala , 1 tsp chilli powder, 1 tsp coriander powder and fry . Add the cooked soyachunks and fry it.( please note that the cooked soya shouldn't have any water , it should be in a dry form)
Add some more oil and saute on low flame for about 15-20 mins.
This really taste like chicken fry . If you use more oil it will taste even more better.
Enjoy this with biryani or pulao.

PINEAPPLE PULISERRY

Ingredients

1 cup Pineapple  cut into small cubes

1 tsp chili powder

pinch Turmeric

Salt to taste

2 cups Plain Yogurt

1/2 cup Grated coconut

1/4 tsp Cumin seeds

Salt to taste

Tempering : -

1 tbsp Small onion chopped

1/2 tsp Mustard seeds

1/4 tsp Fenugreek seeds

2 nos Dried red chillies

Curry leaves

Method

Grind grated coconut with cumin seeds ,  turmeric and salt to a fine paste.

Whisk Yogurt without adding water until it is smooth.

Cook pineapple pieces with chilli powder  and turmeric with a cup of water till it is tender.

Switch off the flame , let it stand for 2-3 minutes and then add Coconut paste

Bring to boil and let simmer for 2-3 minutes.

In a very low heat add the yogurt and stir continuously and let heat through for a minute or two.( make sure the heat is low so that  it wont curdle). Remove from heat.

Heat oil in a small pan and add mustard seeds . When they pop up add fenugreek seeds and fry for 20 seconds . Add dried red chillies , chopped shallots and curry leaves and fry it for a minute or two. Pour over pulissery and serve.

CARROT AND POTATO FRY

Ingredients:

1 cup  carrot cut like french fries

1 cup potato cut like french fries

1 big onion sliced finely

5-8 pods garlic sliced

1/2 tsp garam masala

1/2 tsp turmeric powder

2 dry chilli

1/2 tsp chilli powder

5 curry leaves

salt as per taste

1 tbsp olive oil

Method

Heat oil in a kadai and add dry chilli , curry leaves ,sliced onion and garlic .

Saute till it turns golden brown. Add  turmeric powder,chilli powder, salt and garam masala.

Mix it well and add the sliced carrot and potato pieces.

Reduce the heat and sprinkle little water.

Stir it occasionally till it becomes dry.

Eat this dish with rice or chapati.

KALAN

Ingredients

2 Raw banana
1 tsp chilli powder
pinch turmeric
2 tbsp grated coconut
1 tsp cumin seed
1 cup yoghurt
3 curry leaves
salt as per taste
1 tsp mustard seed
1 dry chilli
1 tbsp coconut oil

Method

Peel the outer skin of banana and cut into small pieces.
Mix together bananas, chilly powder, half the turmeric, salt and enough water to cook bananas .
Grind coconut and cumin seeds to a fine paste.
When bananas are cooked, add ground ingredients and cook it for 5 mins.
Lower the flame and add well beaten curd and more salt.
Simmer, stirring occasionally till the mixture becomes  thick .Remove from fire.
Heat oil in a pan. Add  mustard seeds and broken red chillies.
When seeds crackle, add curry leaves and temper the dish.
Serve as a side dish for plain rice.

CHAPATI MASALA NOODLES

This dish is inspired by Rakskitchen. Leftover chapatis can be used and can be had in a new way.

Ingredients
3 chapati
1 onion sliced finely
2 cloves garlic sliced
1/2  capsicum sliced finely
1 small carrot grated
1/2 cup tomato sliced
1 tsp Everest pavbhaji masala
pinch turmeric
1/2 tsp chilli powder
1 tbsp coriander leaves
salt as per taste
2 tbsp olive oil

Method
Stack the chapatis and cut them first into 4 quarters and cut them into long thin strips.
Heat a pan with oil and add sliced garlic, sliced onion . Fry for a minute and then add carrot and capsicum,frying each for a minute.
Now add tomatoes and fry till tomatoes are mushy.
Lower the flame, add pavbhaji masala,chilli powder, turmeric and salt.
Stir well and add the cut strips of chapati and toss well in high flame to mix thoroughly.
Lastly Garnish with finely chopped coriander  and serve immediately.