Pav Bhaji

One of the most popular street foods, I love making 'Pav Bhaji' for dinner. With all the veggies that go into the making of the dish, it is quite nutritious and loaded with natural fiber. Though a little high on calories as ghee/butter is integral to enhancing its flavor, I do like to indulge my taste-buds once in a while.

Read on for the recipe -

Preparation Time - 35 mins (includes standby time)

Ingredients -

• 1 cup cauliflower florets
• 1 cup cubed carrots
• 1/2 cup green peas
• 1/2 cup chopped french beans
• 1 medium sized capsicum
• 2 medium sized potatoes
• 2 medium sized tomatoes
• 2 medium sized onions
• 2 tsp GG paste
• 1 tsp garlic paste
• 1 heaped tsp Kashmiri chili powder
• 3 level tsp Pav Bhaji masala
• 1-2 green chilis
• 4-5 tbsp coriander leaves
• 1 tbsp ghee
• 1 tsp oil
• pav buns (store bought)
• additional butter as required
• lemon juice/wedges

Preparation - Take the cauliflower, green peas, french beans, capsicum, green chillis and poatoes in a pressure cooker. Add 1 1/2 cups water and close the lid. Cook for 2-3 whistles on medium flame.

Remove and keep aside till steam escapes. Drain the water and keep aside. Peel the potatoes and lightly break/mash them.

Finely chop the onions and tomatoes.

Cooking - Heat the oil and ghee in a wok. Add the chopped onions and fry till it just turns translucent. Add the tomatoes, GG paste, garlic paste, kashmiri chili powder and pav bhaj powder. Fry for 4-5 minutes till the tomatoes are mushy and the raw smells of the masalas have gone off.

Add the boiled veggies and potatoes. Adjust the salt. Mash them with a traditional hand masher or use a hand blender if you have one. Add the drained water and allow to simmer for 12-15 mins. Sprinkle 2 tbsp coriander leaves and add more water if it looks too dry.

Fry the pav bhaji with butter in a separate tawa/pan.

Serve hot with onion rings, coriander leaves, some butter and a dash of lemon juice.

Dahi Boondi

I love trying out various kinds of 'raita' as it is one of those easy and quick side dishes which really adds that extra bit of zing to any kind of meal. It is always served with heavy and oily dishes as the good bacteria present in the yogurt helps in digestion and also nullifies the irritant effect of the strong spices which are a signature component of Indian food. It also multi-tasks as a palate cleanser. But on the days when one is feeling lazy, a simple raita paired with chapatis/parathas or even with a veg pulao, becomes a complete meal by itself.

While I usually make raita with some vegetable and/or fruit, I sometimes get tempted to try out Boondi raita when there is a packet of 'kara boondi' lying in my kitchen. Read on for easy recipe -

Preparation time - 5 mins (plus 20 mins in the fridge)

Ingredients -

• 1 1/2 cup yogurt
• 1 cup kara boondi
• 1 tsp English mustard 
• 2 tsp amchur powder
• 2-3 green chilis (de-seeded and slit lengthwise)
• chopped coriander for garnishing
• salt to taste

Preparation- Take the yogurt in a mixing bowl. Beat gently to break any lumps. Add salt, English mustard, amchur and green chilis. Mix well. Adjust the consistency by adding 1 - 1/2 cup water along with the boondis.

Chill for 20 mins before serving.

Click here for another version of Boondi raita.

Satsang @ Sri Sri Ravishankar Ashram, Bangalore

Sometimes impromptu decisions can be more fulfilling than the planned ones. One such decision was to spend the Dusshera evening at Sri Sri Ravi Shankar Ashram (Art of Living), Kanakpura Road. The ashram is situated in the scenic hillside locales of South Banglore. Once one enters the toll gates to hit the Kanakpura road, one immediately gets the feeling of being transported to another world. Leaving behind the dust and grime of Bangalore roads, this stretch of about 10-15 mins has the best roads in the city. Wide and covered with a green canopy at most points, this road offers a very panoramic view sans the tall and short glass and concrete structures that dot Bangalore. It ensures that one is already refreshed by the time one enters the Ashram gates.

We reached the ashram around 6:30 in the evening. Built over an area of 60 acres, this one nestles a meditation center, auditoriums, guest houses, shopping marts and dining halls among other things. The crowd had just started to gather at the open air auditorium Paduka, which is built in the shape of the human feet. There is also a water body and fountains in the center of the auditorium. The early birds had already taken up  the vantage points to be able to have a clear view of Sri Sri when he addressed the gathering. Chairs had been put up for the dignitaries. Within a span of twenty minutes, the place was totally packed with some people even squatting on the grass. Finally Sri Sri arrived and waved to the crowd which enthusiastically waved back in response.

It was my first experience of attending the satsang which boasts of performances by renowned musicians and artists from around the world. With swans lazily ambling along the banks of the water body and a star spangled sky, one could not have asked for a more beautiful setting to embark on a spiritual sojourn.The satsang started with a beautiful 'Om Namah Shivay' bhajan. It was followed by a small speech by Sri Sri who also greeted "Happy Vijaya Dashami" to a frenzied crowd. Using the simplest terms, he put it as the victory of greatness over pettiness or the big mind over the small one. He also discussed the state of the human mind ('tadap', 'tripti' and 'jadta' which can be loosely translated as longing, contentment and indifference)and what it can lead to. He also mentioned the humongous amount of food ( which was more than 1.5 lakh kilos but I do not remember the exact amount ) that had been cooked in the ashram's kitchen during the Navratri festivities and included a note of thanks for the cooks who had made this possible . A Kuchipudi by a male artist (the guy also happened to be a neurologist and surgeon) performance followed the address. There was also an announcement about the planned electrification of 5000 homes through a tie-up with Schneider Foundation.

Finally, it ended with a mellifluous rendition of 'Narayana narayana jai jai gobinda hare' which had the crowd on their feet. Soon Sri Sri left the dais but not before wishing "Happy birthday" to all the folks whose birthday fell on that particular day. A simple gesture but one that definitely added to the charm and aura of this renowned spiritual Guru. Once it had ended, everyone left the place in a disciplined manner. No unruly pushing or breaking into a stampede. Some of the folks proceeded to the dining hall of the sprawling campus. But since it was already late, we left the ashram. The chants were still resounding in my mind as we drove towards our destination.

Book Review: Half Girlfriend (by Chetan Bhagat)

(Buy online Here)

Oops....he did it again!!! Chetan Bhagat's latest could easily be another Hindi blockbuster. Hardly surprising for a guy who is quoted to be the largest selling English language novelist in Indian History. He thrives on mass appeal. Something which the Dan Browns, Jeffery Archers and the Sidney Sheldons lack. They do not touch the soul of the Indian reader simply because the plot, the settings and even the English is so alien. Bhagat has his finger on the pulse of the average Indian who just like Madhav, the lead protagonist, thinks first in vernacular and then translates it into English. Akin to providing the proverbial icing on the cake, he intersperses English with Bhojpuri, sometimes even crass stuff like 'Deti hai to de, varna kat le'.

The story which moves between Delhi, Bihar and New York, is a poor boy meets rich chick plot with a very realistic twist. "Rich chick falling for a poor guy?? Dude that happens only in our Hindi movies". A standard reaction. But what makes this convincing is that the chick, who is portrayed as being commitment phobic, does not fall for our poor Bihari guy until the end. She agrees to be his half-girlfriend but no more. The reason behind it revealed much later. For a story that is largely narrated in flashback, Bhagat maintains a good grip on the plot.

The main protagonists meet in college as teenagers. Their love for basketball brings them close but their bliss does not last. Both take off their separate ways to pursue individual dreams but destiny has other plans for them. They meet after three years, both older and wiser. Only to be separated by another twist of fate. They meet yet again in the climax, this time to end up together.

The book has quite a few sparkling moments including one when Madhav, the Bihari guy who has always nursed a complex about his English, delivers a speech (a section of which is impromptu) in English in front of Bill Gates and bags a grant from the Gates Foundation. Both the leads are flesh and blood characters who have 'hatke' dreams and are not afraid of pursuing them.

Bhagat has fleetingly touched upon a lot of sensitive topics including child abuse, marital abuse and secondary status of the girl child in society. But in typical Bhagat style, he does not dissect them. No intellectual reflections. No philosophical views. Highly recommended (even for those folks who rather prefer his movies)!

If you have any reservations about Bhagat's English which sounds rather juvenile given his pedigree, read this article (click here). English elitist's eat your heart out. The rest of India is catching up and how.

Roasted Pumpkin Raita (Kaddu ka raita)

A simple raita served during the Navratri days, this one may sound a bit weird but tastes just awesome. While one can also boil or steam the pumpkin before mashing it into the yogurt with spices, I wanted to give it as twist by roasting it to get the caramelized effect and release its natural sweetness.

Read on for the recipe -

Preparation Time - 10-15 mins (depending on the size of pumpkin pieces)

Ingredients -

5-6 slices of pumpkin/kaddu ( 5mm to 7 mm thick )
1 cup yogurt
1/2 tsp roasted cumin-chili powder
salt to taste
2 pinch sugar
cilantro for garnishing

Preparation - Beat the yogurt lightly. Add a little water and season with salt and roasted cumin chili powder.

Cooking - Roast the pumpkin slices with some sugar sprinkled over them. Use an oven or do it on a non-stick pan which has been greased lightly. Once brown /black spots start to appear on the pumpkin slices, remove from heat and keep aside till cool.

Mash the pumpkin and add to the seasoned yogurt. Mix well.

Serve chilled.

Spicy Sweet Potatoes (Chatpati Shakarkandi)

An easy and spicy curry made with sweet potatoes, this one goes well with Kuttu (buckwheat) parathas/puris or Rajgira ( Amaranthus ) parathas/puris. Spiced generously with chili and peppers, and dry mango powder providing the necessary tang, this one is a sure winner.

Read on for the recipe -

Preparation Time - 15 mins

Ingredients -

• 2 sweet potatoes (or 2 cups boiled, peeled & cubed )
• 1-2 green chili
• 1/2 tsp cumin seeds
• 2 pinch asafoetida
• 1/3 tsp chili powder
• 2 pinch pepper powder
• 1/2 tsp amchur/dry mango powder
• black salt/rock salt/sendha namak
• 1 tsp oil
• 1 tsp ghee/clarified butter

Preparation - Cut the sweet potato into 3 inch long pieces. Put in a pressure cooker with 1 cup water and cook for 2-3 whistles. Keep aside till steam escapes.

Peel them and cut into smaller discs.

Cooking - Heat the oil and ghee in a wok.

Add the green chili and cumin seeds. Once the spluttering stops, add the sweet potato and fry for 1-2 mins.

Add all the spice powders and salt. Sprinkle a bit of water. Fry them till the spices form a layer around the potato pieces.

Serve hot with Kuttu/Rajgire paratha/puris.

Sabudana Vada

Sabudana being loaded with carbohydrates (starch) is an ideal choice for fasting days. Most of the recipes are easy, quick and tasty. One such example is the Sabudana Vada, crispy and lightly spiced fritters of sago, potato and peanuts.

Quite happy with my first attempt. The vadas turned out crisp on the outside and soft inside without absorbing too much oil. Read on for the recipe -

Preparation Time - 15-20 mins

Ingredients -

• 1/2 cup sabudana
• 1 cup mashed potato
• 1 tsp cornflour
• 3-4 tbsp roasted and lightly crushed peanuts
• 1/2 tsp cumin seeds
• 1 tsp grated ginger
• 1/2 tsp finely chopped green chilis
• 1/2 tsp red chili powder
• 1 tsp finely chopped coriander leaves
• 1/2-1 tsp lemon juice
• salt to taste
• oil for deep frying

Preparation - Soak the sabudana overnight (or lesser time for smaller pearls). Strain to remove all excess water (this is important)

Take the sabudana in a mixing bowl. Add all other ingredients except for the oil. Mix into a dough.

Grease your palms with a little oil. Pinch small portions of the dough, roll into balls and flatten them. Make sure they are not very thick as the center will not be cooked properly.

Cooking - Heat sufficient oil in a wok. Add the flattened dics 2-3 at a time. Fry on both sides till light brown. Make sure that the flame is kept medium high so that the vadas do not absorb excess oil.

Remove from the wok and place on a paper towel to absorb the excess oil. Repeat for the remaining dough.

Serve hot with a chutney.

Note - It is important to test the soaking time of the sabudana before making the vadas. The tiny varieties need only half an hour to become soft and mushy.