Category Archives: Miscellaneous

Chennai Chipotle and Chef Yogi

Standard

On my blog today, I would like to make a special introduction to Chef Yogi. Chef Yogi is a passionate cook who whips up these innovative dishes in a jiffy!! Chef Yogi wanted me to keep him anonymous, so I gave him a pseudo name, but due credits should go where they are deserved 🙂 A long time friend and connoisseur of good food, Chef Yogi  dishes out yummy scrumptious meals for his family and friends on a regular basis. After much begging on my part :-), Chef has agreed to be a regular contributor on my blog here! So Yay!! Please join me in welcoming Chef Yogi’s first post!!

Today in the Masalamagic kitchen, he is sharing his famous “Chennai Chipotle” recipe..Easy to put together and delicious, he says that this recipe is “A Mexican Dish with a twist”!!

IMG_2883

You will need:
Guacamole,
Black Beans,
Diced Tomatoes,
Cilantro,
Green Chilies (or Jalapeño),
Basmati Rice,
Grilled Veggies (used frozen stir fry veggies from Costco),
Chilli powder
Mexican seasoning,
garlic salt,
Sour Cream (or Home made Yogurt).

IMG_2859

IMG_2874

Chopping:
Finely dice Tomatoes and green chillies. Cut veggies if you use fresh ones.

IMG_2881

Grilling:
Takes about 20 Min – 30 Min depending on the oven and amount of veggies.

IMG_2875

Cooking:
Cook Basmati Rice add finely chopped cilantro and squeeze fresh lemon to taste. Microwave the Black beans, Corn for 2 min.

Preparing the Cilantro rice:
Add finely chopped cilantro and some lemon juice to the rice. Add salt if you like but it is not necessary. Mix well.

In his own words “The good part about this dish is no mess and quick to prepare. The time consuming activity here is the grilling and cooking the rice. This can be done in parallel and with minimal attention. During that time cut the tomatoes, onions and green chilies. Microwave the corn and black beans for 2 min each. Add seasoning to the veggies (I like garlic salt and chill powder). You can also add Mexican seasoning.”

Serving:
BURRITO BOWL!
Two scoops of cilantro rice, add cooked black beans, corn and veggies. Top it with Guacamole, Salsa, and Sour cream. If you like lemon, add that to the salsa. Blue corn chips would be another great addition, if you like it crunchy.

IMG_2876

Enjoy a scrumptious Chennai Chipotle Burrito Bowl by Chef Yogi!!

IMG_2883

Thanks for stopping by.

Weekend Cooking – Bhel Puri

Standard

This weekend was busy with catching up on a lot of household chores. Cooking was actually not one of my priorities – we made do with Cereal and Oats for breakfast, a quick sandwich meal on Saturday and a quick one pot Vegetable Pulav on Sunday. On Saturday evening though I did make a quick snack for my daughter – Bhel Puri – A very popular Indian street snack..simple to put togther if you have all the ingredients handy. Life is much easier nowadays with several brands of Bhel mixes available in the market. I still prefer making my green and sweet tamarind chutney’s at home. Somehow the store bought varieties are a little stale to taste. These chutney’s can be made and stored ahead of time to be used whenever you need to make a quick snack.

 

Delicious and Crunchy Bhel Puri

Delicious and Crunchy Bhel Puri

You will need:
Muri or Mamra – 4 cups (I usually roast the mamra in a pan without any oil for a few minutes on a low flames. This makes the mamra crunchy, especially if it is soft or stale and has been sitting in your pantry for a while.)
Roasted Peanuts – 1 handful
Roasted channa dal (chutney dal) – 2 tbsp
Any spicy mixture – 1 tbsp (optional)
1 medium Onion – Chopped fine
1 medium Tomato – Chopped fine
1 small Potato – Boil, peel and cube
1 small Carrot – grated (I did not have any at home that evening, but I usually add this in my bhel , it tastes great and is veyr nutritious)
Salt to taste
1/2 tsp Red chilli powder
Green Chutney – 2 tbsp (or according to taste) – Recipe below
Sweet Tamarind Chutney – 1 tbsp (or according to taste)- Recipe below

For Garnishing: Chopped cilantro and Fine Sev (store bought)
Method: Mix all of the above in a large mixing bowl. Garnish with sev and chopped cilantro. Serve immediately.

Yummy Bhel Puri

Yummy Bhel Puri

For the Green Chutney:
1 small bunch Cilantro – Wash
1 small bunch Fresh mint leaves – Wash
1 handful spinach leaves – Wash
1 medium Onion – Peel and Chop
1 medium Tomato – Wash and Chop
5 Green chillies – Wash
1 small piece ginger – Wash and Peel
Salt to taste

Grind all of the above into a smooth paste with some water. This chutney stores for 1 week in the refrigerator and can be used as a spread on any bread/roti also.
For the Sweet Tamarind Chutney:
2 large Golf ball sized Tamarind – Soak in 4 cups of water
4 Pitted Dates – Soak with the tamarind
3 tbsp Jaggery
1 small piece ginger – grated
1 tsp red chilli powder
1/2 tsp Amchur or Dry Mango powder
2 tsp Black Salt or Kala namak
In a blender, grind the grated ginger, soaked dates powdered jaggery together. Squeeze the tamarind pulp from the soaked tamarind. Add the jaggery, date and ginger paste to the thich tamarind pulp. Add black salt, amchur and red chilli powder. Boil on stove top until the sweet chutney is thick and reduced to half the quantity. Cool and refrigerate. This can be stored for atleast 2 to 3 weeks in the refrigerator.

Will be posting my Mixed Vegetable Pulav recipe shortly 🙂 Thanks for stopping by.

Back to Blogging with a tribute to Indian Street Food!

Standard

So Life has happened in the past couple of years..its been crazy hectic and somehow in all this I have learnt some of  the meaning of life and how to slow down 🙂

We are back in America now..had some wonderful years in India, lots of learning, made some awesome friends and lived life to the fullest!! I miss India and all my folks and friends out there; But I am happy to be here, back among the familiar and some lovely friends and learning to appreciate the things that this wonderful country has to offer 🙂

Ok now that said, not sure how many people read my blog anymore..I know I have not visited here in ages 🙂 But hopefully now with a little time on my hands and a passion for cooking and blogging I hope to be a regular..

I’d like to start my first post with reference to a picture I captured on my phone just before I left Bangalore…

ImageTh

If you are familiar with Bangalore, then you are familiar with the Blue Street Stalls that are popular for the mouth watering “Chaat” – specifically “Masala Puri” – which is basically some crispy fried puris topped with spicy peas mixture, green and tamarind chutneys and garnished with onions and sev (available in the Indian stores)…

Just watching these street vendors dish out this hot spicy masala puri is a pleasure in itself..and then waiting for him to serve you that plate is mouthwatering, what with the huge crowds that patiently wait at the stall watching this guy spoon out the piping hot masala gravy and the peas onto the plate, wondering when it will be their turn! There’s usually always a secret ingredient that goes into this dish that makes it taste as authentic and as Bangalore as ever. This type of chaat is not available in the North of India or in the West (Mumbai, Pune) which are by themselves a foodie’s paradise.

From some older pictures on file I have a small picture tutorial on how we can make this at home…

ImageImageImageImageImage

The pictures are pretty self explanatory.. the only additional thing that the street vendors add is a gravy that is kept hot – Saute chopped onions, tomatoes, garlic, ginger, cinnamon, cloves, star anise lightly in oil. Cool and add some boiled peas tho this and grind into a smooth paste. Add salt and water and cook on stove top until hot.

Serving:

Step 1: Crush fried puris/papdi onto a plate

Step 2: Top with boiled Peas. Soak dried peas overnight. Pressure cook next day with enough water, turmeric, soda. Once cooked, add to this some salt, garam masala powder and boil on stove top for a few minutes.

Step 3: Top with some green chutney (grind mint, cilantro, ginger, tomato, onions, salt and green chillies with some water into a smooth paste) and with some tamarind chutney (usually available in the Indian stores; for homemade – Soak some Dates and a a big golf sized ball of tamarind in warm water for about an hour; sqeeze out the pulp, to this add 1/2 tsp red chilli powder, grated ginger, brown sugar/jaggery and some salt. Cook on stove top until this thickens. Cool and Store).

Step 4: Top with the spicy hot gravy from above.

Step 5: Top with chopped onions and grated carrots (optional)

Step 6: Top with Sev (again available at the Indian stores); garnish with chopped cilantro and serve hot.

For Indians living abroad especially in smaller cities where Chaat or any Indian street food is hard to find sometimes we have to satisfy our food cravings by cooking all these ourselves! And nothing can be as satisfying as a meal that is put together with a lot of labor of love !!!

Thanks for stopping by 🙂