Dabeli

Dabeli

Dabeli

This has been the longest that I have gone without a post. And it makes me uncomfortable.
More so because I wasn’t sick or busy. Perfectly hale, hearty and enjoying all the interesting posts and doing things that I usually do. And yet, I couldn’t write.

Every now and then I need some motivation. He calls it kick, but I know he means literally 🙂 Well, with no inspiration, I tend to do what I did. Procastinate. Hope dully, that maybe tomorrow I would be stimulated enough to publish. Ah! But things take their own time to happen. Even a post.
This bug is quite common with bloggers I hear. Every now and then I have blogger friends who disappear and then magically re-emerge. It’s a consolation. I am not the only one – I hear myself say. So, I put my feet up and bask in this self-imposed sabbatical. Waiting for things to happen on their own.

peanuts and the masala make this dish what it is!

peanuts and the masala make this dish what it is!

Dabeli. Spicy sweet crisp fun snack sold on the streets of Mumbai and Gujarat, this little guy has more fans than I could ever imagine. When you borrow the paav from the vada pav and steal some bhaaji from paav bhaji, decorate it with pomegranates, spicy peanuts and chutneys of various kinds, and finally sprinkle the highly aromatic dabeli masala, what you get is this crisp yet soft mushy paav meal which would satisfy those tiny hunger cravings.

Magic Masala

Magic Masala

Making the masala at home is a breeze, but still if you don’t have the time or resources to do so, it is easily available in any Indian store.
Now, like with any chaat/Indian street side junk, prepping this dish is elaborate, but assembling is fun and gets done in minutes.

A scroll view of all that you need to make one fresh crunchy Dabeli –

Take one dinner roll or paav, slice it into two neat halves –

dinner rolls or paav

dinner rolls or paav

Smear some prepared potato mixture –

Mashed Potato masala

Mashed Potato masala

Top with assorted paraphernalia according to taste –

The paraphernalia

The paraphernalia

This is how it looks from the insides –

thats what you see when you open one

that’s what you see when you open one

Slide the cap on –

Slide on the cap

Slide on the cap

Roast on a flat griddle till crisp and crunchy –

There, its complete now :)

There, its complete now 🙂

Enjoy with a glass of chilled lemonade –

Cool it off!

Cool it off!

The recipe –

Serves 4-5 people:

Ingredients

  • 6 dinner rolls or paav or buns
  • 12 heaped tablespoons of potato masala(recipe below)
  • 6 teaspoon of dabeli masala(recipe below)
  • 1/2 cup roasted spicy peanuts
  • 1/2 cup pomegranate
  • 1/2 cup sev
  • garlic chutney(recipe below) as per taste – optional
  • tamarind chutney as per taste
  • coriander leaves to garnish
  • Bit of butter to roast the rolls

For the potato Mixture: 4 boiled potatoes-peeled and mashed, 1 onion-minced, 2 tsp dabeli masala, 1 tsp of oil, a pinch of hing or asafoetida, 1/2 tsp cumin/jeera, 2 tsp tamarind dates chutney, 2 tbsp coconut-grated, 2 tsp pomegranate. Water as required.

For the Dabeli masala: 3-4 whole dry red chilies, 2 cloves, 1/2 inch stick of cinnamon, 1 tsp cumin seeds, 10-12 peppercorns, 1 tsp coriander seeds

For the garlic chutney:  2 dry red whole chilies, 7-8 pods of garlic, salt to taste and juice of 1/2 a lemon

Method

For the dabeli masala: Dry roast all the ingredients on a flat griddle or a pan for 3-5 minutes or until aromatic. Cool the spices. Grind to a fine powder. Store in an air-tight glass bottle and use as required.
Note: I live in a very humid hot place so I usually refrigerate all my freshly ground masalas. So do as you deem fit.

For the garlic chutney: soak red chilies in water for about 15 minutes or so. Grind the soaked red chiles along with garlic pods, salt and lime to a smooth paste. Use as less water as possible for grinding.

For the potato mixture: Mash the boiled peeled potatoes roughly. Heat oil in a skillet. Splutter the cumin, fry onions till they turn pink. Sprinkle hing. Now mix dabeli masala powder that you made in the tamarind chutney. keep aside. Throw in the mashed potatoes, Now add the tamarind dabeli masala mix. Season with salt. Get all the pan ingredients together. Mix it well. Spread this mixture in a shallow bowl of plate. Decorate with grated coconut, pomegranate and coriander leaves. Use when you are ready to assemble the dabeli.

Assembling:

Spread all your prepared ingredients on the counter top. Put a flat griddle on fire. Slice each pav into two equal halves.
Apply garlic chutney on one side of the half, and tamarind chutney on the other side.
Spread 1-2 tbsp of potato mixture on one side.
Top with chopped onion, coriander leaves, roasted peanuts, sev and pomegranate.
I even added some more grated coconut!
Close the entire assembly with the other bun. Roast lightly on a flat griddle using a bit of butter.
Serve crisp!

Note: Its chaat! So you can tweak change substitute what you like and what you don’t accordingly! There is no hard and fast rule. Those who don’t like garlic, you can replace it with mint coriander chutney. It works just as fine.

peanuts, pomegranate, lime and something to sip on

peanuts, pomegranate, lime and something to sip on

Contributing to Angie’s Fabulous Fiestas is always a pleasure! Am taking this Indian yummiliocus chaat to her 41st!! Come, take a peek. You are gonna love all that you see!

Advertisements

Methi Muthiya / Steamed Fenugreek Bottle Gourd Dumplings

Steamed fenugreek bottle gourd dumplings

Steamed fenugreek bottle gourd dumplings

I was a disaster. A recidivous disaster in their kitchen. Not that I have redeemed myself or anything but of course I am not that clueless anymore. 10 years back, newly married, coming from a disparate environment and having no clue what they eat or how they eat has its effects – For my part I did well in my own pond. My parents gratified with me exorbitant cheer and praises, in effect rendering me totally naive to any critique or opinions. But the women of the house I married into, did what they had to do. They taught me. Well. I can never equal their expertise or their flair, but here I am, attempting to recreate the mother in law’s signature dish with a bit of both, confidence and apprehension.

finger food

finger food

Muthiya literally means a fist. When grated minced vegetables are mixed with smashed rice and flour, you fist them, make little logs to be steamed and then tempered. That’s muthiya. They are delicious, healthy and a wonderful party appetiser. In his house, they make it for dinner with spiced buttermilk curry or kadhi as they call it.

Truthfully, I sucked at making this. I just didn’t get it! you make a dough, steam and then cool and then temper.. for what? A little snack. Nah! too much work. And I am lazy – remember. So when we lived on our own, I dodged this snack as much as possible. And the few times that I did pursue, I failed so miserably that I vowed never to make them again.

Methi leaves

Methi leaves

Well, bottle gourd and fenugreek leaves are not exactly my child’s favourite. So when I get to incorporate these two in one and make something appealing out of it, I decided to attempt this formidable dish, one more time. Thankfully I saved it. Relieved that I would make it yet again with a not so surly outlook and a dour mind.

What I love about this snack is the tempering or seasoning! Vaghaar or tadka or chonk as it is called in India, the finale dish is brought about by heating oil, spluttering mustard, a bit of sesame and fenugreek seeds, along with the very aromatic curry leaf and some asafoetida! Slices of the steamed dumplings are then thrown into the hot oil-mustrad-sesame mix. It is so nutty and fresh and earthy. You need to have a slice or two to know what I mean. 🙂

Yea, so the ingredients for this one might not be in your spice box or pantry if you are not an Indian. But things like asafoetida and sesame and fenugreek make this dish what it is. So please go ahead and get it, make sure you have it when you try this one out.

Sesame and fenugreek seeds

Sesame and fenugreek seeds

As I proof read my write up, I realise the incessant rambling about how long and tedious it is to make this, might have dismayed you to ever attempt it. But I was digressing from the truth. The whole truth being that it is a super cool snack and all that you need is a bit of planning to complete any task. I make this for her lunch box at 6 in the morning – yea of course, with a bit of an outline.

all ready to be sliced and tempered

all ready to be sliced and tempered

The Recipe –

Ingredients

For the dumplings

  • 1 cup over boiled rice, mash it coarsely.
  • 1 cup fenugreek leaves, washed and minced
  • 1 cup grated bottle gourd
  • 2 tbsp coriander leaves, washed and minced
  • 1 cup or more whole wheat flour
  • 1 tsp ajwain seeds or bishops seeds
  • 1 tsp green chili, minced
  • 1 tsp turmeric powder
  • 3-4 tsp red chill powder, or as you require
  • 2 tbsp curd or as required
  • 2 tsp oil and salt to taste
  • For the Seasoning: 2 tsp oil, 1 tsp asafoetida or hing, 1/2 tsp mustard seeds, 1/4 tsp fenugreek seeds, 1 tsp sesame seeds, 5-6 curry leaves, 1 whole red chili, 1 tbsp coriander leaves to garnish.

    Method

    Make a dough of all the ingredients listed for dumplings using curd instead of water to bring it all together. If you add too much flour the result will be hard difficult to swallow kinda muthiyas. And if the flour is too less, you will have great difficulty in bringing it all together. So add the flour little by little, to make sure the muthiyas turn out soft yet firm to hold a shape.
    Once done. Keep a wide wok on fire, fill it partially with water, place a ring or some holder in it.
    On a greased plate, grab fistfuls of the dough and shape them into small sized logs. Place them carefully on the plate. Do that with all of the dough. Once the plate is full, keep the plate inside the wok. Cover and steam for at least 30 minutes. Keep checking at regular intervals for water at the bottom.

    Right after steaming

    Right after steaming

    After 30 minutes, remove the plate full of dumplings. Cool the plate. Once cooled, slice the logs into bite size rounds. Taste one to see if the spices and salt are in check.

    Get ready with your seasoning. In a wide wok, heat oil. Splutter fenugreek seeds and sesame seeds till just right about crisp. Take care not to burn them. Throw in mustard seeds, asafoetida, curry leaves, whole red chilli and sauté for a minute or two. If the dumplings lack in salt or chilies, then sprinkle the necessary spice over the steamed dumplings before adding them to the tempering.

    Now add the sliced dumplings. Toss and serve with coriander leaves garnish.

    Sesame seeds, whole red chill and mustard tempering

    Sesame seeds, whole red chill and mustard tempering

    Note: you can prepare them ahead of time and take it along with you for a party or a get together. They require no re heating. They taste good even when cold.

    Note: Green chutney or ketchup or kadhi/spiced buttermilk can be served along with it.

    Note: For a detailed step by step recipe, click here.

    A great way to eat vegetables

    A great way to eat vegetables

    Taking this to lovely Angie’s Fiesta Friday #33. Once there, drool over these incredible rainbow pizzas that she dished up to satiate her little girl’s whim 🙂 They look SO gorgeous! And a whole list of beautiful food awaits. You just have to look.

    Baked Falafel Wraps

    Falafels in a wrap!

    Falafels in a wrap!

    The food fever has caught on. Baklava and hummus was always a rage, and as people are turning more global, the wonder delights of any new cuisine follows. Lebanese is my latest viral.
    After my tryst with baking pita, next on the list was Falafels. The baked version. I’ve made them before but a baked one was to be my experiment. I waited for a Sunday.

    Loaded with grilled veggies and hummus and tzatziki sauce

    Loaded with grilled veggies and hummus and tzatziki sauce

    A rainy dull gloomy beautiful sunday which wrecked the cable connection, home bound the inmates and re-ignited the love for board games. They removed a new one, in spite of me yelling not to. But the rapid commencement of outwitting each other at word formations, though mainly with my help, was contagious. Along with grinding chickpeas, rolling dough and chopping vegetables, my mind raced to form words! The joy of letters. Inexplicable.

    Falafels are small round deep fried bullets made from highly spiced chickpeas. But if you want to ditch the oil, we bake or roast them on a griddle and it works just fine. A wrap with these spicy bullets, a bit of hummus, some tzatziki and grilled veggies makes any meal complete. A bit of planning is required, the chickpea need to be soaked for 6-7 hours and you need hung curd to make tzatziki. So yes, please plan and initiate.

    FALAFEL WRAP

    Lotsa layering

    Lotsa layering

    To make 6 wraps:

    Ingredients

    • 18/20 Falafel bullets or discs or patties, recipe below.
    • 6 flour tortillas
    • 6 heaped big spoons of hummus – one spoon each for every wrap
    • 6 heaped big spoons of tzatziki – one spoon each for every wrap
    • torn lettuce leaves
    • 6 tbsp of grilled vegetables, I used mushrooms, zucchini, coloured peppers and onions.
    • A bit of vinegary onions for each wrap
    • Sprinkle of lime juice
    • Sprinkle of chaat masala – optional

    Method

    Take each tortilla, spread one heaped tbsp of hummus on it. Place torn lettuce leaves covering half the tortilla. Now place 3 or 4 falafel discs in a straight line in the middle of the tortilla. Drop spoonful of tzatziki on the cutlets. Place grilled vegetables and pickled onions. Sprinkle lime juice and chaat masala. Cover both sides. Grill on a flat griddle/tawa if desired or serve as it is with more hummus and tzatziki by the side!

    Ready to fold

    Ready to fold

    FALAFELS – BAKED

    Chickpea Cutlets

    Chickpea Cutlets

    Ingredients

    • 2 cup chickpeas, soaked overnight or for 6/7 hours
    • 1 red onion
    • 5 cloves of garlic
    • 3 green chillies
    • a tiny piece of ginger
    • 1 tsp ground roasted cumin powder
    • 1/2 tsp peppercorns
    • juice of 1/2 a lime
    • 4 tbsp washed coriander leaves
    • 2 tbsp mint leaves
    • 1 tsp sesame seeds
    • salt to taste
    • 4 tbsp flour or maida
    • 1 tsp baking powder
    • Oil for greasing

    Method

    Put all ingredients in the mixer, except flour/maida, baking powder and sesame seeds. Coarsely grind everything till everything is mashed yet not very smooth. Do not add any water. This is very important because you don’t want your splitting cutlets.

    Once done, remove. Mix in the flour, baking powder and sesame seeds. Shape small balls of the mixture, flatten them slightly to form discs. Place them in a box or on a tray. Refrigerate for 2/3 hours. This step is crucial if you want firm well shaped falafels. Especially if you are deep frying them.

    Once well chilled. Pre heat your oven to 175C for 10 minutes. Grease a baking tray well with oil. Take each falafel discs, slightly coat them with oil and place evenly on the tray. Bake for 8-10 minutes then flip and bake the other side for another 5-7 minutes.

    If you do not want to bake or deep fry, then you can roast them on a non stick pan with a bit of oil till the sides turn golden and crisp. This works beautifully but uses a bit of more oil than baking.

    Remove and use as required.

    Lots of flavours!

    Lots of flavours!

    Note: Deep frying produces the best results. They are crunchy out and soft inside. But baking works well too, so please don’t forget the baking powder. It helps the cutlets with soft insides.

    Note: Original recipe did not add any green chillies or mint. I used them generously because we love the flavour of mint and heat from the chilies. You can avoid them if you like.

    Healthy snack option

    Healthy snack option

    I am not so neat with shapes and sizes… all my cutlets varied in diameter 😀 Mother would have been horrified 😉

    Not so perfect in size :)

    Not so perfect in size 🙂

    GRILLED VEGETABLES, FLOUR TORTILLAS AND VINEGAR ONIONS

    The add-ons don't stop!

    The add-ons don’t stop!

    For the Veggies – Julienne all the vegetables. I used zucchini, mushrooms, coloured peppers and onions. In a tsp of olive oil, sauté them till 3/4th done. Season with salt, pepper and red chill flakes.

    For the Pickled Onions – soak sliced onions in 1/2 cup of vinegar, juice of 1/2 a lime and some salt. Keep aside for an hour. The colour of the onions and solution changes to pink.

    For the Flour Tortillas – Take half and half wheat and all-purpose/maida four. Season with a bit of salt. Knead using half n half milk and luke warm water. Knead well. Keep aside covered for at least 30 minutes. Then grab portions of dough, roll into thin flat rounds, roast both sides on a hot griddle. You can make them before hand and use as required.

    Grilled veggies and pickled onions

    Grilled veggies and pickled onions

    As you must have noticed, I put more pictures here than in any of my posts. Well. Thats because I took so many!! And then, spent almost half a day editing them. So they had to be used. don’t they?
    A few more won’t hurt, I presume. 🙂

    Protein rich Chickpea makes one delicious cutlet

    Protein rich Chickpea makes one delicious cutlet

    She is one big sucker for dips and spreads. Every bite was relished with more hummus and more tzatziki. It also rendered the scrabble board quite messy and her clothes.. oh! they are best not discussed. So, beware.. this humongous wrap is not so easy to hold and a lot more messy and delicious to eat 🙂

    One satisfying meal, this.

    One satisfying meal, this.

    My entry to Angie’s Friday Fiesta #27. A must see for many more gorgeous mouth watering entries!

    Ragda Pattice

    Ragda Pattice

    Ragda Pattice

    Yet another Mumbai chaat. Fast food. Street Food. Junk Food. His Food. Everybody loves kinda food 🙂
    Since I am not a fan of chaat especially this one, I hardly ever make it. You know how it is, when we cook things that usually we like and somehow forget to make that we don’t? Does it happen to you?

    Unconsciously I was doing that. I cook what I crave to eat. And chaat, a medley of deep fried crackers and vegetables and lots of Indian fried junk, all infused with sweet, spice and sour – is not on my list. Yea, I know I’m insane. Almost everyone I know love it! I don’t know how I missed the bus.
    I once had a 60 year old friend visiting us from San Fran and he asked for pani puris. I was like.. will you be able to take the heat?!! He enjoyed every morsel while I skeptically held a bottle of bisleri ready for him.

    Potato Pattice roasted nice and golden

    Potato Pattice roasted nice and golden

    This so called snack requires so many little things that most people I know eat it for a meal rather than a refreshment. It takes hardly any effort to put it together.. that is, once you have all the stuff with you. A bit of planning, a bit of prepping and you can make this in no time! Yet, I thought of this yummy tangy sweet plate of chaat after ages… I simply forgot about it.

    Well, this one is his favourite, he really likes any chaat. Especially Mumbai street food. So he was in for a surprise when the answer to his mundane whats-for-dinner was Ragda Pattice. The name’s intriguing.
    Essentially, deep fried potato cutlets(-the pattice bit) are dunked in a yellow dried peas gravy(the ragda), topped with tamarind chutney, green mint chutney, chopped vegetables and garnished with lots of thin fine sev and coriander leaves.
    Instead of deep frying the cutlets, I chose to add a bit of cornflour and sauté them with a tsp of oil on a non stick pan. It works just fine.

    She had it for the first time. Yes, no kidding!

    She had it for the first time. Yes, no kidding!

    The Recipe-

    Ingredient

    Potato Patties or Cutlets

    • 1 kg boiled potatoes
    • 4 tsp cornflour
    • 1/2 tsp red chill powder
    • salt to taste
    • 2 tbsp coriander leaves, chopped
    • a bit of oil to roast them in a non stick pan.

    Ragda or Yellow Peas Curry

    • 1 cup dried yellow peas, soaked overnight or for 7-8 hours.
    • 1/2 tsp chopped ginger garlic
    • salt to taste
    • 1/2 tsp turmeric powder

    To assemble: one plate of ragda pattice:

    • 2 potato cutlets
    • 4 tbsp ragda
    • 1 tsp green chutney
    • 1 tsp tamarind chutney
    • 1/2 tsp each of chopped onions, tomato and grated carrot
    • 1/2 tsp thinly sliced ginger and green chilies – optional
    • 1 tbsp of fine sev
    • sprinkle of chaat masala
    • a dash of lime
    • coriander leaves to garnish
    The whole deal

    The whole deal

    Method

    For the Pattice – mash the boiled potatoes, add salt, red chill powder, cornflour and coriander leaves. Mix and mash well. Then grab small handfuls of the mixture and make flat balls out of them. Preferable refrigerate for at least an hour. This makes the batter firm and the end result crisp.

    When ready to use, heat a pan, add a tsp of oil. Roast these cutlets till golden brown and crisp.

    Note: Cornflour is the magical ingredient! It binds and prevents from splitting the patty. the crunch in the cutlet is enhanced by refrigeration and the cornflour.

    Note: You can deep fry them if desired, in which case, to prevent splitting, add a slice or two of crushed bread and definitely refrigerate for a couple of hours.

    Note: You can bake them too!

    Love this Carb!

    Love this Carb!

    For the Ragda – Boil the yellow pea with 3 cups of water, salt, turmeric and crushed ginger garlic. I pressure cook the peas. Its faster. If you do not have a cooker, boil them in a covered pot till mushy. Since dried peas/beans are major defaulters in hindering digestion, I would suggest soak and then boil it well. Usually not-properly cooked beans or pulses cause a lot of gas and discomfort.

    Note: I use the boiled ragda as it is. But some people add a tempering of oil, mustard seeds and curry leaves.

    Note: Ragda can be eaten as it is, top with the chutneys and chopped onions, tomatoes and finish off with a bit of lime and chaat masala. Its like a thick tangy sweet spicy stew! In Mumbai some enjoy it with a piece of pav or dinner roll.

    The Ragda, whole yellow dried peas curry

    Ragda, whole yellow dried peas curry

    Now for the final Plating:

    Place 2 cutlets on a plate, pour 3/4 tbsp of ragda over it. Drop a tsp of green mint and tamarind chutney each. Dot with chopped onions, tomatoes and grated carrot. If using julienne ginger, add now. Sprinkle chaat masala and a squeeze of lime. Garnish with chopped coriander leaves and sev.

    Serve immediately!

    Note: Potatoes and dried peas are highly gaseous and not so easy to digest. So I usually add a lot of raw julienne pickled ginger.

    Thats what a ragda lattice plate looks like

    Thats what a ragda pattice plate looks like

    I am taking this to Angie’s Fiesta Friday #26. Do take a peek to see other awesome entries all in one post.

    Veggies Stuffed Braided Bread – Yeast Free

    Yeast Free does catch your eye, doesn’t it? For all of us who are fighting this love hate battle with this fermenter, this recipe comes as a welcome relief.

    I find yeast moody. Sometimes it plays well and sometimes it just messes up my dinner.
    Now I happen to find this yeast free dough formula, a patterned pretty lookin bread, some healthy cheesy filling and an assignment for my photography challenge, all in my lap at the same time. What do I do? I combine all of it and present you with this crunchy, super tasty, eye-catching stuffed bread – without the tormentor!! 🙂

    Stuffed Braids

    Stuffed Braids

    I’ve always believed the fact that we eat food with our eyes first, but to make delicate patterns with bread is another story altogether! Some fine nimble hands, a good work surface, great ingredients and a whole LOT of patience is all that you need 😉 I messed up the design of my first one – not even worth a picture. By then I had my 6 year old mildly amused and highly entertained. Homework ditched, she pulled a stool to try her hand.

    bread patterns

    bread patterns

    I let her fiddle here and there with my not so proper braid, but when I gave her a bit of dough, she tried to fill them like momos. Now mother is impressed – what the little one did was cute and easier 🙂
    So, we made two full braids, but soon half moon shaped little bites were more in action.

    Playing with leftovers

    Playing with leftovers

    The Recipe:
    Adapted from here:

    Ingredients

    For the yeast free dough:

    • 3 cups of all purpose flour or maida
    • 1 tsp baking powder
    • 1/4 tsp baking soda
    • 1/2 cup curd/yoghurt
    • 1/4 cup oil
    • 1 tsp powdered sugar
    • salt to taste

    For the filling:

    • 2 cups chopped assorted vegetables like carrot, beans, peas, cauliflower, potato, broccoli, sweet corn
    • 1 big onion, chopped
    • 4-5 pods of minced garlic
    • a tiny piece of ginger
    • 3-4 minced green chilies
    • salt to taste
    • 2 tsp of crushed dried mixed herbs
    • 1/2 tsp pepper powder
    • 1 tsp olive oil
    • 3-4 tbsp of grated mozzarella

    Method

    For the Dough:
    In a large bowl, sieve flour, baking powder, soda, salt and sugar. Make a well in the center, pour oil in it. Rub together with your fingers and palms. The oil flour mix will look like a crumbled coarse mix. Add curd at this stage and start kneading the dough. It might be messy and not pliable, but keep working on it and you will have a super smooth and soft dough by the end of it. Cover the dough with a damp cloth and let it rise for at least 5-6 hours.
    The dough would have almost doubled at the end of 6 hours. Knead for a minute or two again and use as required.

    For the Filling:
    In a pan, heat oil. Saute garlic, ginger, green chilies and minced onions. Once almost done, throw in the chopped vegetables along with salt. Cover and cook till they are almost done. Now sprinkle herbs and pepper powder. Give it a final mix. Cool before filling it in.

    For the Braided Bread:
    Preheat the oven to 180 degrees. Grease a baking tray and keep aside.
    Sprinkle flour on your kitchen top. Knead the dough for a minute or two. Now using a rolling pin spread the dough into a rectangular or oval shape of thickness between 1/4″ to 1/6″. Add more flour is required.
    In the center, spread the prepared cooled vegetable filling. Place grated cheese over the vegetables. Now, using a sharp knife, make inclined cuts of 1 ” width along the sides of the rolled out dough. Repeat the same on the other side. for best results, try and make equal number of cuts on either side.

    Ready to be patterned

    Ready to be patterned

    Now take two strips from opposite sides and place them overlapped on the vegetables maintaining a criss cross pattern. Stretch the strips to seal the beneath layer. To seal the edges, gently fold and press the top and bottom section. Then braid with few strips on it. Brush off excess flour.

    Now gently brush the braid with melted butter. Place in the oven and bake for 20 minutes at 180 degrees, or till the crust is a beautiful brown.

    Cool the bread completely before running a knife through it. Enjoy while it’s still warm.

    Yummy Bites

    Yummy Bites

    I know it looks like a huge effort, but SO worth it once in a while. And if you have a dancing prancing little human monkey around you, then the whole process can be fun too!

    They tasted like Vegetable Puffs

    They tasted like Vegetable Puffs

    Vegetable Cutlets and a Spicy Yummy Wrap/Frankie

    Cold chilly breezy evenings. Misty days and long nights. A hot cuppa cradled between your palms. And the aching desire to eat. To crave something savory, spicy and mostly deep-fried! Yes, winters does this to you.

    Vegetable Cutlets

    Vegetable Cutlets

    Tis the time for comfort, warmth, joy, love and food. But amidst such wonderful warm thoughts comes an annoying impression of the husband holding a big placard which yells .. ‘take care of your body, it’s the only place you have to live in!’

    Sigh. This so dissolves all the cravings and transfers me back to hard ground. Matching up to his athletic skills or health agendas is not on my to do list – EVER. But we do call it a truce most of the times, we somehow make it work.

    Hence one wintery cold beautiful evening, when I fancied some vegetable cutlets, he hid the oil. There! that’s how it works in our house. I crave. He improvises.

    Here are some delicious vegetable cutlets or patties made in minimal oil and crunched with some slices of bread and semolina. Enclose these yummy rounds between tortillas, flavor it with green coriander chutney and what you will have is the famous wrap of Mumbai, called “frankie” in your hands.

    Spicy yummy Wrap

    Spicy yummy Wrap

    They both love lime and I for one cannot tolerate the tartness, my teeth turn sour at the mere mention of it. Copious amounts drizzled over the cutlets and a wee bit of rock salt sprinkled, and how they both licked their plates clean! I stuck to what they call the thakela lame version of the dinner.

    Taste Enhancer

    Taste Enhancer or what?

    VEGETABLE CUTLETS

    Crisp and Yummy

    Crisp and Yummy

    Ingredients

    • 2 cups chopped vegetables, like carrot, beans, peas, cauliflower, broccoli and potatoes
    • 2 medium sized onion, minced
    • 1 tsp ginger garlic paste
    • 3-4 green chilies, minced – optional
    • 3 tbsp chopped capsicum
    • 2 tbsp grated beetroot – for the red color
    • 2 tbsp coriander leaves, chopped
    • Dry spices like – 1/2 tsp turmeric powder, 1 tsp coriander powder, 1-2 tsp amchur powder, 1/2 tsp garam masala, 2 tsp red chili powder – all spices can vary according to your tastes.
    • salt
    • oil for pan frying and 1 tsp oil for sautéing.
    • 2 tbsp of semolina – optional
    • 3-4 slices of bread crumbled – optional

    Method

    Boil the vegetables in minimal water, along with little salt. I used 4 tbsp of water for 2 cups of veggies in a pressure cooker. This way you do not lose the essential vitamins of the greens to water. Once done, mash the veggies with a potato masher to a coarse consistency. keep aside. In a wok, heat oil, saute onions, ginger garlic paste and green chilies till the onions turn pink. Now throw in the capsicum and grated beet. Saute for another 3-4 minutes. Add the mashed boiled vegetables. Throw in all spices/masalas. Saute on high for about 4-5 minutes, stirring and mixing in between. The water if any from the veggies should be dry leaving the mixture to a coarse water free dough. Now add coriander leaves. Mix well. Leave it to cool.

    Once the mix has cooled, try shaping them into flat patties. If you have difficulty then add crumbled bread to give the dough some firmness.

    Once all the rounds are made, heat a flat griddle, sprinkle oil. In a bowl take 2 tbsp of semolina, coat each cutlet with semolina and roast on the griddle till crisp and golden.

    Great with Chutney

    Great with Chutney

    Note: I did not use semolina as I used very very little water to boil my veggies, hence the mixture was firm enough to shape into cutlets and roast.

    Note: You could alternatively, dip them into a mix of flour-water and deep fry/roast.

    Note: Those who eat eggs, can dip the rounds into beaten eggs before frying/roasting.

    Delicious and healthy

    Delicious and healthy

    MUMBAI STYLE FRANKIE / VEG CUTLET WRAP

    This is a popular cheap version of the high-end wraps and rolls, usually available on the streets of Mumbai. Hawkers sell various versions of this roll, usually/mostly, wrapped in all-purpose flour/maida tortillas.

    Served hot and crisp

    Served hot and crisp

    It is simple, really.

    Take a tortilla or chappathi or any flat bread. Smear some green chutney, place 2-3 cutlets in the middle of the tortilla. Top with some julienne onions-peppers and cabbage. I also used some minced green chilies. Sprinkle lime juice and some chaat masala. If you like, some grated cheese for the final touch is also great. Roll it up tightly, and dry saute on a flat griddle or use little oil to roast till crisp.
    Serve with extra green chutney, ketch up and some salad on the side.

    Classic Veggie Roll

    Classic Veggie Roll

    In Season – Fresh Whole Red Chilies for Hummus and a Creamy dip

    “Live each season as it passes; breathe the air, drink the drink, taste the fruit, and resign yourself to the influences of each.”

    In Season

    In Season

    ‘Go seasonal’, I can almost hear her saying this. Her words ring every time I’m in a market. My grandmum always bought produce which was in season and available in plenty. She never went looking for stuff that was ‘there when it should not be’.

    For one they are grown naturally, not adulterated or processed. Hence they are more nutritious, less expensive and of course simply yummy!

    Now, winters being my most favorite season, comes armed with a host of gifts. Fresh colorful fruits and vegetables hound the market. The wares sit gleaming, uninhibited and inviting in all their natural glory. I usually go mental in times like these. Making it a point to try most of the produce finds me visiting the farmers market every other day.

    So on that note, I introduce to you fresh red whole chilies or peppers. They are pretty to look and not very hot at all. You can do so much with them! Like make poppers or dips or pickle them or add them in your rice, make hot sauce..

    I treated them like red bell peppers, threw some into my fried rice, once simply sautéed in oil and spiced it with turmeric, salt and coriander powder(yummy!), made some roasted pepper hummus and a creamy corn red chili dip.
    Wanted to make poppers but found no takers for it, slit red peppers, stuffed with a creamy potato filling, topped with some cheese and baked till golden – sounds ethereal right?! Um.. not to guys back home. Well, I stuck to dips and other usual stuff. We’ll save the poppers for some other time.

    Roasted Red chili Hummus

    Roasted Red chili Hummus

    Creamy Corn Chili Dip

    Creamy Corn Chili Dip

    ROASTED RED CHILIE/PEPPER HUMMUS

    Roasted Red Pepper Hummus

    Roasted Red Pepper Hummus

    To make a cup of hummus:

    Ingredients

    • 1/4 cup chickpeas, wash and soak in water overnight
    • Sesame seeds – 2 tbsp
    • Olive oil – 2 tbsps
    • Fresh whole red chilies – 2
    • Lemon juice – 1 tbsp
    • Garlic -2, roast in a tsp of olive oil and lightly crush
    • Cayenne pepper – 1/2 tsp – to be used only if the fresh red chilies are very mild.
    • Roasted cumin powder – 1/4 tsp
    • Yoghurt/curd – 2 tbsp
    • Salt to taste

    Method

    Pressure cook chick peas along with the water until soft. Drain the chick peas and keep aside. Reserve the water also.
    Dry roast sesame seeds on low flame for 2-3 mts and turn off flame.
    Place a skewer into each of the red chilie peppers and roast over low flame till the skin is charred or blackened. Peel. Place the peeled roasted peppers in a bowl and keep aside.

    Heat a small pan, add 2 tsps olive oil and roast garlic for a mt till light brown. Turn off heat and cool.

    In a mixer grinder, add drained chickpeas, roasted red chilies, garlic, sesame seeds, olive oil, yoghurt and grind to a fine paste. Add lemon juice, cumin powder, cayenne pepper or chili powder and salt and grind again till well blended. It should be a smooth and creamy paste.

    Remove to a serving bowl. Drizzle some olive oil on top with a sprinkle of red chili flakes and serve with pita bread, crackers or sliced vegetables like carrot or cucumber.

    Best with some crackers

    Best with some crackers

    We snacked on it with some dry crackers and bread. Yummy!

    Healthy snacking

    Healthy snacking

    CREAMY CORN CHILIE DIP

    Creamy Corn Chili Dip

    Creamy Corn Chili Dip

    Ingredients

    • 2 red chilie peppers, minced or chopped
    • 1 cup corn kernels
    • 2 pods of garlic, minced – I used fresh green garlic with stems
    • 1 tiny piece of ginger, minced
    • 1 small onion, minced
    • 1 small green bell pepper, minced – I just threw this in for some color contrast 😉
    • 1 tsp italian seasoning
    • 1 tsp olive oil
    • 1 tbsp flour
    • 1 cup milk
    • 3 tbsp cheese, grated – optional
    • salt to taste
    • red chili flakes – optional

    Method

    Heat oil, saute garlic, ginger, and onions till they turn translucent. Throw in green bell pepper, corn and red chili peppers. Fry well for a minute. Sprinkle flour. let it coat evenly, quickly add milk and keep stirring till the milk thickens into a creamy sauce covering the veggies. Add seasoning and salt. If using cheese, mix it in now. Give it a final mix. The consistency is that of a semi thick dip, like mayonnaise.

    Cool. Serve it with crackers or toasted bread or with some pita. Try it in sandwiches or wraps. Yummy. Certified.

    Best with some bread

    Best with some bread

    So she is highly opinionated, fearless, immensely emotional(read: cry baby), scathingly critical but yet very very lovable. Amassing amma’s prized concoctions and her million dollar tips and tricks has always been on my never ending to-do list.

    If God had intended us to follow recipes, He wouldn’t have given us grandmothers.

    ~Linda Henley

    Mung Bean Paneer Soup, Grilled Veggies and Skinny Garlic Bread – Diabetic Friendly

    A complete healthy meal

    A complete healthy meal

    Nearing an unfinished book, catching missed episodes at 10 am in the morning, helping friends strike good deals in clothes and gifts, paying important pending social visits to cheer sullen relatives, crafting amidst incessant chatter with my 6 year old, revising tables with her, discovering the romance in watsapp with my traveling husband(the guy was totally enamored by it – 🙂 ) and among all these, failing attempts at writing a post-worthy post.

    So there dear friends and foodies. I have not been doing much apart from a LOT of lazing and vacationing. And in all honesty, I did try to write. But words fell and failed me. It’s no fun to publish something without a good mean bone to feed on.

    “Not many people read you know” is one constant refrain I get from the husband. Yes, true. But I still like to write, I retort. And so I do. Without a care of who is reading and who is not, I give words to my feelings and thoughts. Now, this is a personal creative high for me. Sigh! but this so called high evades me most of the times lately, leaving me groping for words and quotes.

    I just needed a nudge, a push to wake me up from my trance like state. And Priya did the needful. A simple message, if I would be interested to contribute to her diabetic friendly week. Oh Yes! Interested I am!! “But I have a block”, I told myself. I can’t seem write. And Diabetes? I have no clue about that..

    Kicking all the buts/ifs/hows/whys, I set to work. first I had to read up about Diabetes. So what better than Priya’s simplified illustrated theory. A must read. Her site is a diabetic’s delight.

    To contribute to her fabulous Diabetic Friendly Food Week, I zeroed in on a soup, some grilled veggies and of course the favorite carb – made in a fat-free way!

    Diabetic Friendly Food Week

    Diabetic Friendly Food Week

    Mung Bean Paneer Soup

    Protein Packed

    Protein Packed

    Green whole mung beans have low glycemic index. Low glycemic foods promote healthy blood sugar levels. tend to have lower total body fat levels as opposed to those who consume high-glycemic foods, such as white bread and soft drinks. In recent studies, mung beans reduce blood glucose, plasma C-peptide, glucagon and blood urea nitrogen levels in non-human type-2 diabetic subjects. See #Reference.

    Paneer or cottage cheese made from Cow’s milk is low in fat and contains a good amount of protein and calcium. Refrain from using “malai paneer” or the super soft melt in mouth types, as they are alarmingly high in FAT and low in nutrition. Shrewd use of this cheese for diabetics can work brilliantly for their overall health and fitness.

    Simple, abundant flavors and so easy to make, you will find yourself making this soup more often than required.

    Mung beans and paneer - super healthy combo

    Mung beans and paneer – super healthy combo

    For 2 people:

    Ingredients

    • 1/4 cup mung beans, preferably soaked for 3-4 hours or overnight.
    • salt, tiny piece of ginger, 2 clove of crushed garlic
    • 1 tsp olive oil
    • 1 small onions, thinly sliced lengthwise
    • 2-3 tbsp paneer, thinly sliced
    • 1/2 tsp cumin seeds
    • Juice of 1/2 a lime – optional
    • black and white pepper powder – as per your taste
    • Garnish: chopped coriander leaves and herbed garlic infused olive oil – optional

    Method

    Pressure cook the mung beans in 2 whole cups of water(yes! lots of water for very little mung beans), along with salt, garlic and ginger. If you do not have a pressure cooker and you are cooking them in a pot, then make sure your beans are preferably soaked overnight. The beans should be cooked well, almost mash like consistency.

    In another pot, heat oil, crackle cumin, fry onions till they turn pink. Then add paneer. Saute for another 2-3 minutes. Slowly, pour the boiled mung beans along with all the water. Stir in pepper powders and check salt. Give it a final boil.

    Garnish with chopped coriander leaves and little grated paneer, if using lime juice, stir it in now. A drop of chili-garlic-herb olive oil enhances the flavor, but if you do not have it ready, don’t sweat.

    Sluurp this soup away with some grilled veggies and toasted bread.

    Abundant Flavors

    Abundant Flavors

    Herbed Garlic Chili Olive Oil

    This is so simple, even your little one could make it, although eating the vegetables would be a task for them 😉 A simple flavored oil does the trick. This is a usual in my house, but it never occurred to put it up on the blog. Missing the forest for a tree they say. Well, here it is:

    Garlic herbed Olive Oil

    Garlic herbed Olive Oil

    Add 3-4 crushed minced garlic, 1 tsp chili flakes, 1 tsp mixed italian dried herbs, a wee bit of salt to 1 tbsp of olive oil. Mix well. Keep aside for at least 30 minutes before using. Use as required.

    Fresh Veggies marinated in Herbed garlic infused Olive oil

    Fresh Veggies marinated in Herbed garlic infused Olive oil

    Use the oil to marinate your vegetables.

    Basket of Goodness

    Basket of Goodness

    Or smear it on whole grain bread.

    Grilled/Roasted Vegetables and Paneer

    Colorful Melange

    Colorful Melange

    This is a no brainer actually. Dice up any vegetable of your choice, I used carrots, broccoli, bell peppers, mushrooms. Paneer is added for some extra bite. Marinate your veggies in herbed garlic olive oil. Keep aside for atleast 30 minutes. Lay them on baking sheet, bake at 200 C till brown specks appear on the veggies. Alternatively you could stir fry in a thin wok on high till the vegetables are semi cooked and crunchy.

    Garnish with pepper powder and rock salt if required.

    Goes great with Soup

    Goes great with Soup

    Garlic Bread – made Fat free

    We usually make garlic bread at home, by melting butter, adding all the herbs and minced garlic to it, smearing it on bread, topping with jalapenos and lot of grated cheddar cheese.

    lightly smeared with Garlic infused olive oil

    lightly smeared with Garlic infused olive oil

    But we want a fat free version don’t we? Well, for that, use the flavored olive oil and skip the cheese. Toast your bread or roast them on a flat griddle and you have a guilt free and fat free version of the famous Garlic bread.

    Note: My 6 year old girl didn’t like her garlic bread without cheese, so still using the same herbed olive oil, I grated cheese for her to enjoy. But when you’re watching your weight or struggling with diabetes, I would suggest skip the cheese.

    Toast the bread, enjoy with your favorite veggies and a big bowl of Soup!

    Toast the bread, enjoy with your favorite veggies and a big bowl of Soup!

    Creamy Spinach Corn Spread/Dip, a Sandwich and some very cute Canapes

    Its creamy. Its colorful. Its versatile. It has spinach! so yes. Its healthy too. Is it dip? Or a spread? or a side… call it whatever you wish, doesn’t matter. Its yummy and your family and friends will digg deeper into the bowl for more, is what matters. 🙂

    Spinach Corn Creamy Spread

    Spinach Corn Creamy Spread

    So, I cooked a good deal one morning. Made this creamy spread, fixed sandwiches and canapes, roasted healthy parathas, potato saute, baked a simple eggless chocolate cake with a divine ganache(the cake was too soft so it fell apart, but that didn’t deter us from grabbing mouthfuls!). I am not making a post of the cake. Fabulous to taste but a dud to look at, so would you call that a recipe failure or what?

    Not posting this one

    Not posting this one

    My girl absolutely abhors peas and corn in her food. Corn on the cob is ok, but none of the sweet corn kernels in her parathas or rice or pasta.

    I had to make her like it. Somehow. Simply because it was turning to be a pain, to cook separately for Miss finicky or sometimes remove the bits that sneaked in. Pain.

    Wonder Veggies

    Wonder Veggies

    So here my new little helpers, cookie cutters helped me draw Milee’s attention to corn and wonder veggie spinach.

    Using the cutters, scooped different shapes of bread, dabbed little bit of the spread, sprinkled cheese and baked to golden perfection!
    No bribing, No threatening, No screaming. It all worked like a charm. Gone in minutes, she comes back for more. Yay!

    Kids love it

    Kids love it

    The dip also turned into a wonderful spread when combined with green mint chutney(my favorite! I put it on everything) and some ketchup on the side.

    Creamy Sandwich

    Creamy Sandwich

    A steaming cup of hot masala tea/chai is all that I needed to complete my breakfast. Tea with milk and sugar, enhanced by crushed pounded ginger, guest appearance of cardamom and cinnamon is our very own Indian masala chai. Although I try not to start my day with a cup of tea, but with breakfast it’s mandatory.

    Perfect Breakfast

    Perfect Breakfast

    For the Spinach Corn Dip/Spread:

    Ingredients

    • 1 cup corn kernels, coarsely cut. Just place them on the board and using a knife, roughly chop them.
    • 1/2 cup spinach, washed, blanched and chopped
    • 3-4 cloves garlic
    • 1 small onion, chopped
    • 1 tbsp butter or olive oil.
    • 1 tsp oregano or any mixed italian seasoning
    • 1 tbsp flour, any – plain or whole wheat
    • 1 cup milk
    • 2 tsp red chili flakes – or as much as you need
    • salt to taste
    • 2 tbsp chopped fresh coriander leaves
    • Optional: 2-3 tbsp cheddar cheese or fresh cream

    Method

    In a wok, heat butter/oil. Saute garlic and onions. Add corn kernels along with the salt. After 2-3 minutes, throw in the flour. Let it coat all the veggies. Now add milk, keep stirring, till the milk thickens. Mix in the spinach. Season with oregano and red chili flakes. If using cheese or cream. Mix in now. The sauce should be creamy and thick. Garnish with chopped coriander leaves.

    Use as required.

    Note: If you wish to use the sauce as a dip for your croutons or cucumbers, then add more milk to get the consistency a little runny. If using as a spread on bread or parathas, then you might want it to be a little thick, so in that case, reduce the quantity of milk.

    Note: Garlic and onions can be avoided. I just used them as flavor enhancers.

    Note: Spinach is best blanched in wilting the leaves in hot water for 3-4 minutes, then immediately running them in cold water. This retains the fabulous color.

    Note: To not wash away the essential nutrients of spinach. I suggest: wash the leaves well, chop them roughly, then blanch the leaves in very little hot water. Do not throw away the water, use them in boiling lentils/pulses or in your daily dough.

    Tasty Finger Food

    Tasty Finger Food

    For the Canapes:
    Using cookie cutters of different shapes, scoop out bread slices, dab with sauce, top with cheese and bake till brown. So simple. Serve with tomato ketch up. Simple 🙂

    For the Sandwiches:
    I applied a layer of green chutney on both slices of bread, spread the sauce, cover with the other slice and roast or grill or toast.

    Spread/Dip/Side.. whatever you wish to call

    Spread/Dip/Side.. whatever you wish to call

    Chili Garlic Roasted Potatoes, Veggie Coleslaw and a Super Yummy Wrap!

    Yummy Wrap

    Yummy Wrap

    I’m having a writer’s block. Yet here I am posting this.
    Its been quite sometime since my fingers moved on the keyboard. And now as I sit staring at my computer screen, the mind goes blank. Words fail to combine. Interesting anecdotes refuse to flash in my morbid mind. Ah! so frustrating and de motivating.

    “Blank is good, its like a fresh canvas”, is my guy’s way of galvanizing my vacuous wit.
    “Yeah…?”, I yawn apathetically.

    Spicy garlic roasted potatoes

    Spicy garlic roasted potatoes

    I suppose it’s the mind numbing lunch that I made. Maybe all those flavors suddenly dimmed my senses.. Maybe the divine garlicky potatoes and creamy veggie coleslaw had something to do with my comatose state.

    “Go sleep..”, again he piqued. “You ate too much…”
    What?! Did I just hear that? Did he just say that?!
    Well, that was enough to wake me up and put my languid senses back on track.

    No Mayo, Veggie Coleslaw

    No Mayo, Veggie Coleslaw

    Men say the darnest things at the darnest times. Just when I was half sleepily glorifying my culinary skills, attributing my lackadaisical writing attempts to the “supposedly” gorgeous lunch I made, he had to say that!

    In an arduous pursuit to prove him wrong, I fret, fume, wash my face and make myself a super strong coffee. It works. It all does. His mindless opinion, the cold water on my face and of course the coffee!

    All ready to wrap

    All ready to wrap

    Now to lay some facts straight: The lunch was gorgeous. Every bite was flavorful and whole.
    And maybe I ate half a wrap more than I should have. 😉 But then we all did. He too. Just that he didn’t drowse after that and I did.

    Well, coming to the recipe. This is an improvised last-minute attempt. You cannot really go wrong with potatoes, garlic, butter and coleslaw. Can you?

    spicy potatoes, coleslaw and some vinegary onions

    spicy potatoes, coleslaw and some vinegary onions

    I made some roasted baby potatoes the other day. From there my imagination spewed to the various ways of incorporating the yumminess in our daily diet.
    Thus, a no mayo simple easy crunchy creamy coleslaw, along with some vinegary onions, green mint coriander chutney and chili garlic roasted potatoes, all put together on a tortilla/chappathi was the lunch that I am raving and ranting about.

    Potato Delight

    Potato Delight

    The Recipe –

    To make 4 wraps:

    Ingredients

    4 whole wheat chappathis/tortillas
    4 tbsp green chutney
    sliced onions, dipped in vinegar and salt – according to taste

    For the chili garlic potatoes:

    • 4-5 medium-sized potatoes, washed, peeled and cut into fingers.
    • 1 tbsp olive oil
    • 8 cloves of garlic, minced and smashed
    • 2 tsp red chili flakes
    • 2 tsp dried parsley leaves or fresh
    • salt and pepper to taste

    For the Veggie Coleslaw:

    • 1 cup thinly sliced veggies, I used carrots, cabbage, bell peppers, onions and scallions
    • 1 tsp butter
    • 1 tsp plain flour or whole wheat flour
    • 1 glass milk
    • 2-3 cloves of minced garlic
    • 1 green chili, minced – optional
    • 1 tsp red chili flakes
    • 1/4 cup greek yoghurt/hung yoghurt or sour cream – optional
    • salt and pepper to taste

    Method

    For the potatoes:
    Get the oven pre heated and ready. Throw the potato fingers in scalding hot water for 5 minutes. Drain and remove on a clean kitchen towel.
    Pound the garlic and red chili flakes in a mortar and pestle. Mix with olive oil, parsley, salt and pepper. Coat the potatoes with this heavenly oil. Spread them on a baking tray and bake at 180 C for 15 minutes or till they turn golden and crisp.
    Alternatively, you could roast them on a huge flat frying pan, sauteing all the while till they turn golden and crisp.

    For the Coleslaw:
    Heat butter, saute garlic, green chili(if using) and bell peppers, Once done, add the flour. Then in goes the milk. Stir all the while to make a creamy white sauce. Season with salt, red chili flakes and pepper. Switch the flame off. Now mix in the sliced veggies like cabbage, onions, carrots and scallions. Mix well. Check for seasoning. Keep aside.

    For the Onions in vinegar:
    In a small bowl of vinegar, add a tsp of salt and some sliced onions. Keep aside. They turn pink after sometime because of vinegar and salt reaction.

    For the wrap:
    Take a tortilla/chappathi. Spread a tbsp of green chutney or as much as you desire. I added this Indian twist to it, cause we are a family of coriander chutney lovers. We like it on everything. You can omit it you like.
    Next spread a tbsp or two of coleslaw. Top with garlic potatoes. Sprinkle some vinegar and finish off by placing the tart vinegary onions.

    Wrap and serve by some more coleslaw on the side.
    Best enjoyed with some chilled drink.

    Yumm

    Yumm

    For those who want to avoid potatoes, maybe you could try this wrap with some roasted broccoli or cauliflower or paneer(cottage cheese/paneer wrap). My penchant for these quick fixes is quite well known. I love making wraps with whatever the pantry and refrigerator have to offer.

    Spicy Wrap

    Spicy Wrap

    Other Options with Coleslaw:

    1. Sandwiches! They make awesome sandwiches. Add a layer of cheese and some spicy chutney for that extra kick and you have yourself a fancy looking bite!
    2. Salads. Add some tangy citrusy fruit like pomegranates, oranges and strawberries and a very interesting salad is born.
    3. As a side to burgers and hot dogs
    4. On potato/corn/mushroom or any type of pattice.

    Sunday Lunch

    Sunday Lunch

    Gourmet(or gluttony?) remarks and a very strong coffee revived my dwindling spirit and mind. And he ate his own words 🙂