Roasted Corn Salsa - Fresh and tangy

This is a quick and easy fresh recipe that is sure to bring a zing to your taste buds. While I like the convenience of pouring salsa out of the bottle, there is something about fresh made salsas that no gourmet labelled salsa can compete with. The most basic salsa anyone can make would be pico de gallo, and this corn salsa is an extension of that. I am using fresh roasted corn and wholly recommend it for this particular recipe, instead of frozen or canned corn. The roasted corn gives a smoky flavor to the dish, which can be augmented by using chipotle powder if you like.

This salsa can be made in advance and refrigerated for up to a week. I do not think it will last longer, since it will be gobbled up long before that :). This is great for chips, in sandwiches or wraps etc. I served it alongside quesadillas for a fresh and tangy balance to the heavy cheese. The recipe follows -

Ingredients -

1 ear of corn or 'maka' or 'bhutta'

1 small onion

3-4 fresh tomatoes

1/2 to 1 jalapeno or other mild green chili

1/2 capsicum or green bell pepper

1 lime

1/2 tsp cumin or jeera powder

1/2 tsp sugar

salt to taste

Method -

1) Remove the green husks from the corn. Roast the corn over a gas flame slowly. If the gas flame is too high, the corn will burn and we do not want that. You may also roast it over charcoal if available. Keep turning the corn gradually until the whole surface is uniformly roasted and looks almost black. Set aside to cool.

2) Chop other veggies and add to a bowl. Finely chop a small shallot or onion. De-seed the jalapeno or other green chili you are using. Chop the tomatoes and the bell pepper/capsicum. Add seasonings such as salt, cumin powder, pinch of sugar and fresh lime juice. Mix well.

3) After the corn cools enough to handle, cut away the corn kernels with a knife. Hold the corn vertically with one hand, resting the tip against a surface/plate. Use a knife to scrape down the corn kernels with the other hand. **This could be tricky the first time.

Another option is to remove the kernels with your hand, plucking them off the cob.

4) Add the corn kernels to the rest of the veggies. Mix well. Adjust seasonings and add more lime juice if needed. Add a dash of hot sauce or cayenne pepper if you need more heat.

5) Add some fresh chopped cilantro/dhania/coriander leaves for added flavor and a nice garnish.

6) Refrigerate this for at least a couple of hours before serving.

This is a fat free healthy vegan and vegetarian side dish that can perk you up any time. Have you tried this yet?

Pav Bhaji -homemade yet streetwise

Pav Bhaji hardly needs any introduction. It is one of the most popular street foods in Maharashtra, originating in the city of Bombay. It is said ( several internet sources) that mill workers in the 60s hardly got enough time to have any proper food during their short breaks. And Pav bhaji was born.

Pav bhaji is made with a melange of vegetables, typically potatoes, cauliflower, green peas, peppers and tomatoes, a bunch of spices, and a slab of butter. Everything is mashed up really good and this is dished up with dinner rolls fried or toasted in butter. I remember when the first Pav bhaji cart showed up in our city. It was everyone's favourite thing. I think the winning factor here is the unique spicy taste, the tang - coming from loads of tomatoes and fresh squeezed lemons, and the butter which clogs the arteries but lifts your senses.

I have typically made many healthier versions of this, using Country crock or 'I can' believe..' type spreads, and lotsa of different kinds of veggies. But this one is true to its street roots. Please feel free to add any other veggies you like, or use margarine or butter substitutes.

I have also made my own dry spice mix here, instead of using the standard Everest or Badshah pav bhaji masala. It makes a big difference and is worth a try.

The recipe is as follows -

Ingredients -

potatoes - 4-5 medium

tomatoes - 4-5 roma or vine ripe

onions - 2 medium

cauliflower - 1 small head

peas - 1 cup

green bell pepper - 1

carrot - 1

dinner rolls/dollar rolls - 4 per person or more

Butter - 2 sticks or more OR 150 g

salt to taste

1-2 Tbsp oil

1 Tbsp fresh grated ginger and garlic

1-2 cups tomato puree or tomato sauce

Garnish -

finely chopped cilantro

Lemon wedges

finely chopped onion

Dry spice Mix -

1 Tbsp dhania seed or coariander seed

1 Tbsp jeera seed or cumin seeds

1 Tbsp amchur powder or dry mango powder

1 tsp sunth or dry ginger powder

1 tsp fennel seeds or saunf

2 large black cardamom

1 inch cinnamon

10 cloves

2 tsp black peppercorns

1/4 tsp turmeric powder

1/4 tsp cayenne pepper

2 star anise

Method -

1) For the dry spice mix - Lightly roast the seeds without burning. Cool and powder in a spice grinder. Add the remaining powders and mix well. Transfer to an air tight jar.

This is cayenne or mirchi free and salt free, and lets you add the spice level without increasing the heat or making the dish too salty.

2) Boil the potatoes, peel, mash and set aside.

3) Chop onions and tomatoes. Chop the cauliflower florets in a food processor until they are almost a fine powder, or grate them. Thaw the peas and puree them in the food processor.

Grate the carrot. Chop the green pepper also in the food processor. Set these aside seperately.
4) Heat oil in a heavy bottomed skillet. Use veg or canola oil.

5) Add the chopped onions and saut them until soft. Add the ginger and garlic. Make sure it does not burn or stick.

6) Add the chopped tomatoes and keep frying until the oil leaves the sides.

7) Seasoning method - This dish has a lot of layers, and a Big yield. So I always season in layers or 'as I go'. I add a little salt and the Pav Bhaji Masala after every vegetable I add. This makes sure that the veggies cook in the spices and take on an intense flavor.

8) generally my quick method for this is to pressure cook all veggies together, and then dumo them in the onion tomato masala we fried earlier. But as I said, this time I am following the street method, and the slightly slower method. It makes a HUGE difference taste wise.

9) Add carrots to the onion tomato mixture in the wok. Season with a little salt and pav bhaji masala. Add a dab of butter.

10) Fry the carrots for a few minutes until they soften. Use a masher to mash everything together. Add the grated cauliflower.

11) Repeat above steps. Add seasonings and butter. Let it cook until the cauliflower gets incorporated into the whole mixture. Keep mashing periodically.

12) Add the green peas and green pepper now. Again add seasonings and butter. Mix well and stir together. Mash periodically.

13) Add the mashed potaotes now. Use the masher to mix it all together. Check seasonings. Add some more butter.

14) Add the tomato sauce or tomato puree. Check all seasonings and add enough salt, cayenne and spice mix to your taste.

15) Heat some butter in a pan. Lightly toast the dinner rolls or bread in the pan in the butter.

16) To serve - Dish up the bhaji or vegetable in a bowl. Squeeze some fresh lemon juice on top. Add chopped onions and cilantro. Dig in!!

Additional Method -

If you have ever seen a pav bhaji stall or 'thela', you know they have this really big griddle on which the bhaji is already made. TO serve the bhaji, they heat some butter in the center, add spices, and add a ladle or two of the veggie mix. They add some water ( and red color too), and mix it all up before serving.

I used this method at home this time. Even though time consuming, it lets you customize a lot. You can have a base bhaji version that is mildly spiced and then you can add as much butter as needed for a person, and spices to taste. This is also a good way to extend it or thin it out for more number of people.

The above recipe easily yields 10-12 large servings.

Pav Bhaji is a popular street food and is a must try at home.

SBDP or Sev Batata Dahi Puri - anytime delight!

Chaat is that Indian delight which can awaken your senses any time of the day, month or the year, whether its sweltering heat outside or a snowy blizzard. It has several taste elements such as hot, sour, sweet, salty and is probably an acquired taste. I remember eating bhel and pani puri even as a kid, with eyes and nose streaming but still enjoying the experience. It's always been something of a forbidden delight, since it is readily available by the roadside, is very tempting and a complete cleanliness/hygeine disaster. Chaat is made up of a myraid of simple ingredients that are mixed together in various proportions, by hand!!

With an iron will to overcome aching tummies and infections, my mom took over making this stuff at home a long time ago. And over the years, we have added to our chaat repertiore. The SBDP is a popular name mostly in western Maharashtra, and is called Sev puri or dahi puri elsewhere in the country, depending on how many things are added. Sev is fried chickpea flour noodles, available anywhere, Batata or potato is your typical boiled spud, Dahi is of course yogurt, and Puris are small deep fried hollow - puris. All these are readily available in India of course, and in any Indian grocery store in the US.

There are a lot of small ingredients that make up this whole dish. You absolutely need Chat masala ( black salt giving the unique flavor here), unless you make your own. Everest, MDH, Badshash are some of the popular brands. I would stay away from Shan here.

You will need an optional or highly recommended green chutney, which is mostly cilantro/coriander with chili, and gives color and heat.

The Date-tamarind chutney will add a sweet and sour component and is an essential ingredient. Its easy to make this from scratch and store it in a jar in your fridge, or you can safely go with Deep brand Tamarind-date chutney. Several other brands like Swad etc. also offer this. Deep frozen foods also has a coriander/cilantro chutney that you can buy and use here.

Once you have all your stuff lined up assembly line style, its easy to put this together. Unless you are up to speed here, I recommend only plating 3-4 at a time so that they don't go too soft and lose their crunch. The detailed method is as follows. I have tried to post step by step photos as much as possible.

Ingredients -

Ready made round puris - 25-50 or more

3-4 boiled medium potatoes

Sev - thin and plain salted only

plain yogurt - 1 lb

sugar, cayenne, chat masala to taste

Garnish -

1 cup finely chopped onion

1/2 cup finely chopped cilantro

Tamarind-date chutney -

1/2 cup dry tamarind

1 cup chopped dates

1/2 tsp cumin powder

1/4 tsp cayenne pepper

salt to taste

sugar/brown sugar if needed

Greeen chutney -

1 bunch cilantro

1/2 deseeded jalapeno or serrano

salt to taste

pinch of sugar

1/2 lime or lemon squeezed

Method -

1) Boil and mash potatoes. Add a dash of cayenne and salt to season them per choice. Keep this aside.

2) For the yogurt mix - Make this beforehand, as this will taste better when very cold. Take a container, at least the 1 lb one of your favourite low fat PLAIN yogurt. The fat free ones are very sour and the full fat can be too heavy taking away from the taste, so I recommend low fat for this. Add salt to taste, and enough sugar - yes, plain white sugar- to make it sweet. Whisk this or beat it with a fork to make a smooth mixture and set aside. Please do not use a stick blender etc.

Refrigerate this!

3) For the green chutney - Blend cilantro, chili, salt, sugar and lemon juice in a blender or a food processor until you have a fine paste. This need not be very liquid. You will need very little of this anyway.

4) For the Tamarind - date chutney -

4.1) Soak the tamarind for some time in hot water. Remove all seeds and other fibre type matter.

4.2) Soak the dates in warm water.

4.3) After the above two are soft enough to brave your blender, blend them together and transfer to a small stock pot.

4.4) Add the salt, cumin, cayenne and bring to a boil. Simmer until slightly syrupy or until it coats the back of a spoon. Taste it and add some jaggery/brown sugar/sugar per your taste. This should taste sweetish but still have the tang of tamarind.

Alternate crude method -

This is my latest favourite. Dump all ingredients in a pot. Add enough water to cover it. Bring to a boil and let simmer. Add more water if needed. Eventually the dates dissolve and everything comes together. Then just strain it and your chutney is ready!

You can store this chutney in a jar/container and keep it in a fridge for a week or two, or even better, Freeze it.

Note -- Please take care that this cold at the time of assembling the main dish. If you have just made it, add some ice cubes to bring down the temperature, or pop in the freezer for a few minutes.

5) Have your sev ready in a bowl or container. This is the easiest thing, you just have to pour it out of a packet :).

6) Now to assemble the whole thing -

If you have those fancy ketchup/mustard type bottles with spouts, you can now fill 3 of these with green chutney, tamarind chutney and yogurt each. I used an old fashioned spoon. Its OK to be sloppy here!

6.1) Take 3-4 puris in a small plate. Pierce them with your thumb to break Only the top part. You might destroy a few before you 'get it'.

6.2) Add a little - 1 tsp - of potato mixture to each puri.

6.3) Add some sev.

6.4) Add some green chutney - a dab - or a sprinkle of cayenne.

6.5) Add some tamarind chutney.

6.6) Ladle in the yogurt mixture until the 'puri' is full.

6.7) Now sprinkle more sev, yogourt, green/tamarind chutneys over the top.

6.8) Garnish with chopped onion and cilantro.

6.9) Sprinkle loads of chaat masala and cayenne if you want more heat.

7) Hand this over, unselfishly, to the first person in line drooling over it and start making another batch. Await your turn patiently until you get to taste some.

Sev puri or Dahi sev puri or SBDP or SPDP - anything you call it, is a great pick-me-up that is sure to bring a smile to your lips. This can easily be assembled by using maximum store bought ingredients.

If you are someone who has never ventured into the 'chaat' arena of Indian cuisine, I urge you to try this simple wonder. Bon Appetit!

Corn Chaulai Bhaji or Sweet Corn with Amaranth greens

Chaulai (marathi) or amaranth greens are readily available now in Pune. The tedious part is cleaning and plucking the leaves but its a necessary chore. Once you have that done, the next steps are relatively easy. The traditional way of making this subji in our household is a sautee with finely chopped onions. These leaves have a distinct strong flavor and the onion adds some sweetness and mellows it out a bit. It is also common in Maharashtrian cooking to add jaggery or brown sugar to take away the bitterness.

Greens cook down a lot and two big bunches generally become a small bowl. Palak corn or spinach with corn is another of our favourites and I thought about using corn here too. This not only helps bulk it up quantity wise and fibre wise, but the natural sweetness of the corn takes away some of the bitterness without adding too much sugar. The method used is pretty simple and even simple seasonings such as some cumin/coriander powder and fresh garlic will go great with this. The recipe is as follows -

Ingredients -

2 large bunches Amaranth greens or Chaulai

2 medium onions chopped

2-3 large cloves of garlic chopped

1 cup fresh or frozen sweet corn

1 tsp cayenne pepper

1 tsp turmeric powder

1 pinch hing or asfoetida

1 tsp mustard seeds and/or cumin seeds

1 Tbsp light oil

salt to taste

1/2 tsp sugar

1 tsp any curry powder or garam masala of choice

1-2 Tbsp tomato sauce or tomato paste

Method -
1) Pluck the leaves along with fine stems, discard thicker part of stems from the greens. Chop and soak in huge tub of water.

2) Pull out greens and place in colander. Discard the water along with the mud that will have settled down. Repeat this process until the greens are clean and no dirt settles down or water does not look murky.

3) Heat oil and make a traditional tadka - for the uninitiated - Heat the oil in a wok. As it smokes, add the mustard and/or cumin seeds. You can use either or both. Add the pinch of hing, then turmeric and cayenne. Immediately add the onion to avoid burning of the spices.

4) Saute onion until slightly softened. Add the greens gradually and keep stirring. The greens will cook down quickly.

5) Cover with a lid and keep sauteing until the greens darken in color and are cooked.

6) Add corn, curry poweder or garam masala, tomato sauce or paste and stir it all together.

7) Cover again and let it all cook together.

8) Add salt and pinch of sugar at the very end. The greens will have completely reduced by now and you will get a better idea of how much salt is really needed.

9) Serve hot with Roti or tortillas or pita bread, or as a side dish with a main grilled protein.

Amaranth is packed with nutrition like all greens, and this is a highly nutritious meal you can indulge in.

Vegetarian Pad Thai - tangy spicy thai fix

Pad Thai was the first Thai dish that I ever tried. While my memory is vague about it's exact taste, I do remember it was spicy and pretty novel, unlike anything I had ever tried. It spurred us on to a lot of quick meals that we called pad Thai inspired where we just tossed some spaghetti or angel hair in a bit of oil and garlic and pepper and then added some crushed peanuts to it. I think I have achieved a bit more finesse with this recipe over the years.

Every restaurant has its own flavor as far as pad Thai goes. Some make it more tangy with a hint of sweet, while some places make it really sweet. I like an equal balance between the tangy element, the sweetness and the spice or pepper. Pad Thai is street food in Thailand, and they say its sold almost everywhere by the roadside - sort of like vada pav in Maharashtra.

It is very easy to make this at home, without the egg and fish sauce laden stuff that you would get in a restaurant. I once saw a Bobby Flay throwdown episode where a lady showed how its actually made in Thailand. The trick is to have only a little bit, like a serving size in the wok at a time. There is a huge pot of premade sauce and they just ladle the sauce in for each serving as they make it. Well, I certainly do not see myself tossing individual servings in a wok, but I implemented the excellent idea of having the sauce made in a different saucepan and ladling it into your wok gradually. You will need the flat rice noodle which is readily available in the grocery store.

There is no limit to the veggies you can use here - the more the merrier! Typical favourites are onions, carrots, mushrooms, broccoli, broccoli, broccoli(get it?), bean sprouts, bell peppers, zucchini etc. Tofu is of course most welcome. Basil and Lime give a fresh taste. But the tang here comes from the tamarind. You can easily get tamarind paste in any Indian grocery store. You can of course also use dry tamarind. Using basil really elevates this to another level.

I used the veggies that I had on hand, but you have carte blanche here. I could only take photos the next day, so this is just leftovers.

Ingredients -

200g rice stix or flat rice noodle

one onion sliced

3-4 scallions chopped

3-4 cloves garlic minced

1 tsp grated ginger root

1 packet mushroom sliced

1 zucchini sliced

1/2 cup bean sprouts

1 cup julienned carrot or carrot matchsticks

1 cup steamed broccoli florets

3-4 baby corn sliced

1 pack tofu

1 cup tightly packed basil leaves

Lime wedges

cilantro for garnish

peanut powder for garnish

For the Sauce -

1-2 Tbsp tamarind paste or

tamarind extract from fresh tamarind

1/4 cup soy sauce

1/8 cup rice vinegar

2 Tbsp peanut butter

1-2 Tbsp sugar or brown sugar or honey

1 tsp dried chili flakes

1 tsp white pepper

salt to taste

dash of sesame oil

Method -

1) Boil the rice noodles according to package instructions and wash with cold water and drain. These cook pretty fast so keep an eye on them. Gauge the quantity by the number of people you have.

2) Wash, clean and chop the vegetables as given. You can chop or slice them per your preference.

3) Was and drain the tofu. Squeeze out as much water as you can. Chop in thick long slices the way you cut the vegetables. Sprinkle some pepper on it and set aside.

4) Mix all the sauce things in a sauce pan. If you are using dry tamarind, you will need to soak it before hand, and then squeeze the juice out. You can also nuke it for a minute in some water and then squeeze the pulp. Another method I use now is that I take the ball of tamarind and a cup of water in a pot until it softens and it all becomes tamarind juice, and then i just spoon the tamarind rind out of it.

5) Start with the tamarind you got above, and add all the other sauce ingredients. You may have to vary this depending on the quantity of your noodles.

6) Boil the sauce until everything is a smooth mixture and reduces a bit.

7) Meanwhile, heat vegetable/peanut/canola etc. oil in a wok or saute pan. Add the tofu and let it brown on one side. Season the other side and toss over. Do not toss too much or you might end up with a scramble. The tofu will reduce in size as it lets out water. Season with a bit of salt once the tofu browns.

8) Start adding vegetables now. Add mushrooms and saute until reduced. Add peppers, zucchini, sprouts, baby corn etc. Saute 2 mins between each new vegetable. We want them tender crisp so do not saute too much. Add julienned carrots and broccoli at the end so that they retain color.

9) Ladle a little sauce into the veggies and add the noodles. Add half torn basil.

10) Toss gently to mix. Now add the sauce slowly until the noodles get enough sauce to your taste. Save some for adding later. Cover and steam for 2 minutes.

11) Taste and add more seasonings as needed or add more sauce. It will take you some time to develop your own taste combination of the sweet, spicy and sour elements. You will automatically adjust the sauce accordingly.

12) Add the rest of the basil, torn roughly. Serve hot with a sprinkle of peanut powder for crunch and a lime edge.

This is a very easy recipe that is a must try. There is no more need to go to a Thai restaurant for your pad Thai fix. There are a lot of spices and fresh flavors in this dish, and its a kid and crowd pleaser.

So are you off to get those rice noodles yet?