Something Different...

Indian-style Nachos

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Ingredients:

For the sauce:

1 can Mexican beans (I use borlotti beans in a mild tomato sauce)

1 onion, diced

1 clove garlic, minced

1 red capsicum, diced (optional)

4 Tbs tomato based pasta sauce

1 large tomato, diced

1Tbs Taco spice mix

1 tsp salt
1/4 tsp turmeric

1/2 tsp chilli powder

1/2 tsp garam masala

1/2 tsp chat masala

Plus:
300 g corn chips

1 cup mozarella cheese, shredded (or any that you prefer)

Sour Cream

Lettuce, shredded

Cucumber, diced

Avocado, diced

Pineapple, diced
Tomato, diced

Chat masala

Chilli flakes or sweet chilli sauce.

Method:

To make sauce:

1. Heat oil in pan and saute onion, capsicum and garlic until transparent.

2. Add all spices and saute.

3. Add pasta sauce and diced tomatoes and let simmer for 5 mins.

4. Add canned beans, taco spice mix and salt and simmer for 5 mins, or until thick and fragrant.

To arrange:

1. Arrange corn chips in a single layer in a microwave-proof dish.

2. Top with a single layer of sauce and then a layer of shredded cheese.
3. Microwave for 2. 5 minutes on medium, or until the cheese has melted.

4. Take out of microwave and arrage lettuce, cucumber, avocado, tomato and pineapple and top it off with dollops of sour cream!

5. Sprinkle with some chat masala and chilli flakes (or drizzle on some sweet chilli sauce) for that Indian touch!

Makes 2 large plates; Serves 4-6

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Not a meal for everyday....but perfect for that lazy Sunday afternoon...!

Note: I prepare extra sauce and keep it in the fridge to use later down the track. It keeps well for atleast 2 weeks, so its perfect for when you feel like a little nibble!

Upma

Upma, originally hailing from the southern parts of India, is a quick and simple dish to make. It requires minimal ingredients and provides a light and nutritious breakfast.

Ingredients:

2 cups Coarse Semolina

1 medium onion
3 or 4 Red or Green Chillies, chopped
1/2 tsp cumin seeds
1/2 tsp mustard seeds
Curry Leaves
1 Tbsp Ghee
Salt
For Garnish: Coriander, sesame seeds, 1/2tsp sugar


1. Heat oil in a pan and add mustard and cumin seeds and saute until they crackle.
2. Add onion and sauté for a couple of minutes.
3. Add chillies, salt and curry leaves and saute minimally before adding 4 cups of water.

4. Let the water boil and add semolina gradually whilst mixing.
5. Allow the mixture to thicken.
6. Add garnish of chopped coriander, sugar and sesame seeds. Serve Hot.

Kanda Pohe

'Kanda' meaning onion, and 'pohe' or flattened rice, is a snack made commonly in my home state, Maharashtra. It is commonly served to guests and is also the most dish served when the two families meet to arrange a marriage. This event itself is commonly known as 'kanda-pohe'!

Serves 4

Ingredients:
3 cups thick poha
1 Large onion, diced
3 green chillies diced
1 tsp mustard seeds
1 tsp turmeric
curry leaves
2 tbs lemon juice
salt to taste
1 tsp sugar
Oil
Garnish: coriander, desicated coconut

1. Wash and drain pohe in water for approximately 5 minutes.
2.Heat pan and saute mustard seeds, cury leaves, green chillies, turmuric and onion cook for about 5 minutes.
3.Add soaked pohe and mix into spice mixture. Cover and let cook for 5 minutes.
4. Remove from heat and garnish with coriander, coconut and lemon juice. Serve.

Taat lavne / sajavne / vadhane.

I have uploaded this from 'Annapurna' by Mangala Barve. It depicts how a meal should be served. Sorry to those people who can't read marathi! PS; click to enlarge.

Maharashtrian Pav Bhaji

This recipe contains no onion or garlic so is perfect for the strictest of vegetarians. Serves 4-6

Ingredients:

1 large red capsicum
1 small cauliflower
3-4 medium potatoes
2 tomatoes
1 tsp ginger paste
2 tsp cummin seeds
1 tsp chilli powder
1 tsp garam masala
2 tbsp 'pav bhaji masala'
salt to taste
oil
coriander for garnish

1. Boil cauliflower and potatoes until a mashable consistency. In a pressure cooker, approx 4 whistles.
2. Heat 2 tables spoons of oil in a wok. Add cummin seeds and capsicum diced into 1cm square pieces.
3. After sauteing for a few minutes, add ginger paste, followed by chilli powder, garam masala and pav bhaji masala, and let saute further.
4. Add diced tomotoes and cauliflower and mash.
5. Add diced potato and mash until 80% of the potato is mashed finely.
6. Add salt and let simmer for 5-10 minutes.
7. Garnish with coriander.(Adding a little butter at the end also tastes great!)

Notes:
-- This 'bhaji' is eaten with 'pav' ie, bread. I use small hamburger rolls. Spread these with butter and heat in fry pan.
-- If you eat onion, add finely diced onion as a garnish.

Besanchi Poli

A quick meal for those on the run. Basically a vegetarian omlette!

1 cup besan
1 small onion, diced
2-3 green chillies, minced
1/2 tsp turmeric
1 tsp chilli powder
1/2 tsp garam masala
salt to taste
Water
coriander and curry leaves,cut finely, if available.

1. Combine all dry ingredients with enough water to make a thick mixture (about 1 cup water).
2. Fry in a frypan as you would an omlette. On using a low flame, 5 minutes on each side is sufficient.
3. Serve with bread and sauce.

Shrikhand

This is my all time favourite sweet dish. As I have time before class begins, I would love to share a recipe for it.

Ingredients:

1 L natural yogurt
1 cup sugar
1 tsp cardamon powder
1 Tbsp crushed each of pistachio and cashew nuts
Few strands saffron
1 tbsp milk

1. Tie yogurt in a fine muslin cloth, preferably overnight. This will separate the curds and whey, leaving the thick curds required for the recipe.
2. Mix sugar with the curds. An approximate guide is usually 1 part curd to 1 part sugar. This can be adjusted according to taste.
3. Soak saffron in some warm milk. Add to curd mixture.
4. Add cardamon powder and crushed nuts.
5. Refrigerate for atleast 1 hour before serving to allow sugar to dissolve.

Notes:
--If the mixture is too hard to work with, add a few teaspoons of milk.
--Adding a few tablespoons of mango pulp will add a terrific flavour. This variation is also know as 'Amrakhand'.