May 8, 20203 min read

Day 28 & 29 #stayhome #staysafe

I am thrilled to share my new experiments and recipes over the last two days with you. On day 28, I tried out our favorite Lonavala bhajiyas and chole (used it to make ragra pattice and had some with rice). On day 29, I made upma, chicken chapli kebabs (my random concoction) and pav bhaji.

LONAVALA STYLE BHAJIYAS (POTATO & CAPSICUM)

These bring back so many memories of driving to Lonavala (1.5 hours away from Mumbai) in the monsoons, parking the car at Tiger hill and ordering hot mixed bhajiyas with the extra spicy red chili powder. These bhajiyas are the best on a rainy day and go perfect with a hot cup of 'chai' (tea)

Ingredients:

2 large potatoes (cut into thin round pieces)

1 large capsicum (cut into long slices)

1 cup besan

1 tbsp ajwain

1 tsp zatar (any other fresh herbs)

1/2 cup corn starch

Salt to taste

1 tsp red chili powder

3 tbsp coriander leaves (finely chopped)

1 tsp amchur powder

1/2 lime

Recipe:

Step 1: Mix all the ingredients and make a batter with some water.

Step 2: Dip in the potato slices and capsicum in the batter and coat well.

Step 3: Heat oil in a pan and deep fry them.

Plate up!!

Serve hot with a sprinkle of chaat masala and coriander chutney.

CHOLE & RAGRA PATTICE

Another one of my favorite chaats- ragra pattice (as they call it in Mumbai) and chole tiki chaat (as I know it from Kolkata). Chickpeas are very healthy and an extremely versatile dish- I made extra to go with a bowl of rice (I am from Kolkata and love my rice).

Ingredients:

2 cups of chole (chickpea) soaked overnight

1 bay leaf

1 inch cinnamon stick

1 tsp cumin seeds

1 onion chopped into small pieces

1 tsp ginger/garlic paste

1 small can of tomato purée

1 tsp coriander powder, 1 tsp cumin powder

½ tsp garam masala

1 tbsp kashmiri chili powder

½ tsp turmeric powder

¾ tsp amchur powder, 2 tbsps coriander leaves & salt to taste

Recipe:

Step 1: Heat oil in a pressure cooker. Add in the bay leaf, cinnamon and cumin seeds. Let this fry for about 2 minutes.

Step 2: Add in the onions followed by the ginger/ garlic paste.

Step 3: Once the onions turn brown, pour in the tomato purée.

Step 4: Then add in the chili powder, turmeric powder, cumin powder, garam masala powder, coriander powder, amchur powder and salt to taste.

Step 5: Add to this mixture the soaked chole (chickpeas) and 2-3 cups of water.

Step 6: Pressure cook this mixture for at least 10 whistles (I kept it for 12 since I like my chole extra soft).

Plate up!!

Chole is normally served with baturas but we had it with the aloo tikis from the previous night (place the aloo tikis in a bowl and slightly smash them, followed by the chole, imli chutney, coriander chutney and diced onions). Garnish with coriander leaves and a dash of lemon. Check out my recipes on demand section for the recipe of the aloo tikis.

CHICKEN CHAPLI KEBABS

This was a complete experiment and I honestly had no idea what I was about to make. I was exhausted after a long day of work (and without any food) so when I took out the mince to cook, I just started putting in all the ingredients that I like and suddenly thought of converting it to kebabs. It turned out great and we finished all 8!