Know Your Town Articles: Catching Up

I've ben completely swamped these last two weeks with shifting adn wedding preparations etc etc. So I am finally catching up on my blogging (before I rush out for some more wedding shopping!). 

I've had two more articles printed in Thane's only local newspaper's Friday supplement Know Your Town (and I have officially become a regular columnist and all!). Here they are for you!

Thai-in Up Your Kitchen on 26th September, 2014

Know Your Town (KYT) article 26 Sep 2014

Kabhi Kabhi Kadhi 3rd October 2014

Know Your Town (KYT) article 3 Oct 2014

Top 10 Mumbai Street Foods (Vegetarian)

Mumbai is a foodie heaven. So many different cultures reside here that there is a diversity of food available here. There are dishes here that suit every taste palate. Every street food lover will find something here that he/she will really enjoy!

This is a list of my top 10 favourite Mumbai foods. Now for some wada pav to eat!

1. Wada Pav/ Vada Pav

My recipe of Wada Pav can be found here.

Wada Pav/ Vada Pav

Wada pav has often been compared to Indian burger. I disagree, strongly! Wada pav is a very unique dish in itself. Mashed potatoes are slowly cooked with ginger, garlic and basic spices. Then they're coated in a gram flour cover and deep fried till crispy. They're then served in a pav (a bread) with mint-corriander chutney or tamarind-jaggery chutney or a dry roasted garlic chutney. Each bite is poetry of soft pav, crispy spicy wada and pungent and sweet chutneys.

While any street corner will have a shop or cart selling wada pav, some of the highly recommended places in Mumbai to have wada pav are Ashok wada pav (near Kirti College, Prabhadevi), Anand wada pav (Vile Parle), Aram Milk bar (CST) and my favourite for its amazing chutney Gajanan wada pav (Vishnu Nagar, Thane). 

2. Pani Puri

Pani Puri
Image from: http://www.walkthroughindia.com/cuisines/top-10-best-road-side-food-of-india/

Golden crispy puris are slightly broken on the top.  They'refilled with boiled ragda (white chickpea), boiled potatoes, boondi (gram flour fried balls), tamarind and jaggery chutney. The whole puri is then dunked in pungent and sour mint water. Open your mouth wide and pout the entire puri in. And then let the juices flow!

You can have a wonderful version of this firecracker of a dish at Elco (Hill Road, Bandra), Prashant Corner (Panchpakhadi, Thane), Sindhi pani puri house (Chembur). 

3. Frankie

My recipe of veg frankie can be found here.

Veg Frankie Recipe

Frankie is one of Mumbai's favourite pick me up meal. A potato-vegetable, paneer, egg or chicken filling drenched in ketchup, chutney, mayonnaise, or schezwan sauce, with fresh shredded crunchy onions, cabbage, carrots served in a soft roti, is a good substitute for a meal, on the run.

There are Tibbs outlets all across Mumbai that I would recommend. Their Dadar outlet opposite Shivaji Park is still one of the best places to eat it at! 

4. Pav Bhaji

My recipe of Pav Bhaji can be found here.

Mumbai Pav Bhaji

The Mumbai Pav Bhaji is a very famous dish that needs no introduction. The bhaji is a mixture of mashed vegetables cooked with onions, garlic, tomatoes and specific spices for a long, long time in a kadhai or the thick iron tawa. Pav is a special bread which is roasted with a big dollop of butter just before serving, so that when you pick it up the butter just drips from it. Eat it with your fingers, lick them, repeat! 

For me, pav bhaji is only the one at Cannon Pav Bhaji (opposite CST station). Other places serving good pav bhaji are Sardar Pav Bhaji (Tardeo), Amar Juice Center (Vile Parle West), and Shiv Sagar (Opp Singhania school, Thane).

5. Dosa

Paneer Schezwan Dosa

Be it the classic dosa or dosa with a twist, Mumbai takes dosa to another level! The picture above is that of a paneer schezwan dosa, where the vegetables, boiled noodles and paneer are cooked with schezwan sauce, tomato ketchup, chilly sauce, soy sauce and vinegar on the dosa as it cooks itself. And then this is served on the side. Who'd have thought of flavouring dosa like this?

For your classic dosas go to any Udipi in and around Matunga and King's Circle like Madras Cafe, Ramashray and Mani's. The Mumbai version of dosas can be found at Khau Galli Dosawala (Vallabh Bag lane, Ghatkopar East), the dosa waala outside the amin gate of Kalina campus of University of Mumbai, and Vikas Complex Dosa Waala (near Vikas Complex, Thane).

6. Indian Chinese

My recipe of Hakka noodles can be found here

Veg Hakka Noodles

Like with other cuisines, we Indians have our own spicy version of Chinese cuisine called Indian Chinese. You'll find this version of Chinese on roadsides as well as in fancy restaurants all over Mumbai. Hot spicy Manchow soup with fried noodles, crispy Manchurian balls, salty and tangy Hakka Noodles, punjent Schezwan Rice, sweet and sour American Chopsuey are names that will make any Indian salivate. We love this version of Chinese and are pulled to it again and again.

7. Mumbai Sandwich

Mumbai Sandwich, Image from : http://mumbaiboss.com/2012/06/11/mumbais-21-best-sandwiches-2/

Mumbai sandwich with it's pungent corriander-mint chutney, vegetable filling and unique way of toasting using a hand toaster on an open flame is another famous street food in Mumbai. A sandwich is something that can be eaten any time of the day, and hence you'll always find large crowds outside sandwich stalls throughout the day.

One of my most favourite places to eat a Mumbai sandwich is the sandwich stall outside St. Xavier's college. He makes sandwiches with the most delightful fillings like spinach cheese, navratna kurma, chhole, maggi. You name it and he might just have a sandwich version of it!


8. Ragda Pattice

My recipe of Ragda pattice can be found here 

Ragda Pattice Recipe

Delhi may have it's aloo tikki, but Mumbai's ragda pattice can give it a run for it's money any day! A soft yet crsipy aloo patty is served topped with a spicy white chickpea curry and tangy, sweet and pungent (yes all at the same time) chutneys, onions, crunchy sev and corriander leaves. That's a mouthful of ragda pattice for you!

9. Misal Pav

Misal Pav

Misal Pav is another street food you shouldn't miss in Mumbai. In this dish soft unroasted pavs are served with a garlicky, onion-y, tomato-ey, spiced curry of legumes like moong and matki topped with crunchy salty farsaan and chopped tomatoes and onions. Dip the pav in the gravy and gobble it up. Follow it up with a spoonful of the misal topped with farsan. Heaven!

10. Thalipeeth

My recipe of thalipeeth can be found here. 

Thalipeeth Recipe

This one is an unusual choice and may not usually appear on Mumbai street food conventional lists. However this is something you should definitely try if you are in Mumbai! Thalipeeth is flatbread made by flattening dough made of a flour of slow roasted pulses with onions, chillies and corriander with your fingers on a tawa and then shallow frying it. It is crisp on the outside yet soft on the inside and has a lovely melody of tastes from the flours, onion and corriander. 

Lebanese Style Chickpea Salad Recipe

I'm back from the land of tikkhat (pungent) shev bhaji, smoky flavoured bharit (roasted brinjal mash), and sweet creamy badam shake. I've been to Jalgaon for a long weekend to meet my brother who has moved there 2 months ago for his job. And like always, I've associated the place with it's food.

Lebanese Style Chickpea Salad

 Before I left for the trip, I came up with this lovely salad recipe. A refreshing Lebanese style chickpea salad. It can be put together quickly and makes for a good mains or even a starter.

Lebanese Style Chickpea Salad

The smooth creaminess of the yoghurt plays well with the sharp flavour from the garlic. Added to this are the hints of nuttiness from the tahini paste that surprise your tastebuds and comfort them!

Lebanese Style Chickpea Salad

Lebanese Style Chickpea Salad Recipe

Preparation Time: 8 hours (soaking time for chickpeas)

Cooking Time: 25 minutes (for pressure cooking the chickpeas and cooling them)

Assembly Time: 5 minutes

Serves: 4

Ingredients

For the salad

2 cups white chickpeas (kabuli chana/ chhole chana) soaked overnight
4 cups water (for cooking the chickpeas)
2 medium sized onions finely chopped

For the dressing

4 tbsps yoghurt/ curd
2 tbsps tahini paste (recipe here)
4 cloves of garlic
Salt to taste

Method

Pressure cook the chickpeas with the water and some salt till they're done. It takes about 15 minutes.

In a blender, blend together the yoghurt (you don't need to hang it, the tahini paste thickens it enough), the garlic cloves and the salt to make the dressing.

Drain the excess water from the chickpeas and let them cool a bit.

Mix the chickpeas and the onions in the salad bowl.

Add in the dressing and let it coat the salad well. It helps to use your hands and fingers for this!

Serve fresh. I have garnished it with a few slices of pickled jalapenos. You can garnish with corriander leaves or flat parsley leaves.

Know Your Town (Thane Vaibhav) Publication: Easy Party Finger Foods

Dear Readers,

With all your love, Salt and Pepper (With a Lot of Spice!) is scaling new heights. I am now going to be a regular food columnist with Thane Vaibhav's Friday supplement Know Your Town (KYT).

Easy Party Finger Foods, KYT, Thane Vaibhav. 12th September, 2014

For more detailed recipes of the above, you can visit:

Pan-Seared Aubergines with a Yoghurt Dip: http://saltpeppernspice.blogspot.in/2013/10/pan-seared-aubergines-with-yoghurt-dip.html

Cheesy Sweet Corn Canapes: http://saltpeppernspice.blogspot.in/2013/12/cheesy-sweet-corn-canapes.html

Hummus: http://saltpeppernspice.blogspot.in/2013/03/hummus.html

Hope you'll join me on this journey and enjoy the articles!

Singapore Food Adventures: Bubble Tea and Iced Tea with Jelly

Bubble teas were my first ever Singapore food adventure.. My to-be sister-in-law (who was my lovely host in Singapore) knows I love tea. So the day I landed and we passed by a bubble tea shop she told me, "You should definitely try this!"

Passionfruit Bubble Tea from Agantea

The best way I could find to describe a bubble tea was to call it a 'tea falooda'. Basically, it is flavoured iced tea, with or without milk, with tapioca pearls, jelly chunks, coconut-y noodles etc. This drink is meant to be sipped and chewed. It fulfills your thirst and sweet food cravings in one glass!

Lemongrass Iced Tea with Lime Jelly at Toastbox Singapore

Another interesting tea beverage I had was the lemongrass iced tea with lime jelly. It's a very simple concept. Sweet and cold lemongrass iced tea is served with thin slices of lime jelly on top. It makes for a refreshing drink for the hot and humid Singapore weather.

When you're in Singapore, switch from your regular cup of coffee to these local tea beverages for a pick-me up!

Where to Find Them? There are bubble tea shops at every corner, mall and metro station in Singapore. I personally preferred agantea for the variety of flavours and milk-less bubble teas. I had the lemongrass iced tea with lime jelly at Toastbox, a franchise selling Kaya toast and more. They have many restaurants around Singapore.

Healthy Falafel Rolls Recipe

Falafels are an integral part of the Lebanese, Palastenian, Middle Eastern and Mediterranean cuisines. Like any traditional dish, there are different versions of its recipe and preparation. The underlying similarity among them is that they are made of chickpeas. It's the herbs and spices that vary across cuisines.

Healthy Falafel Rolls Recipe

Falafels are traditionally served in a pita pocket with dips, condiments and pickles to spice it up. In my healthy version, I've shallow-fried the falafels instead of deep frying them (though the recipe remains the same if you wish to deep fry them) with little effect on the texture and wrapped them in a whole-wheat roti (an Indian unleavened bread) instead of a refined flour pita.

Healthy Falafel Rolls Recipe

Preparation Time: 8 hours (overnight soaking of chickpeas)

Cooking Time: 30 minutes

Assembly Time:  2 minutes per roll

Serves: 4

Ingredients

For the Falafels

2 cups chickpeas (kabuli chana) soaked overnight
1 medium onion finely chopped
2 tbsp finely chopped flat parsley
2 tsps cumin powder
2 tsps corriander powder
2 tbsps sesame seeds
1 tbsp gram flour (besan) for binding
3 tbsps olive oil
Salt to taste

For the rotis

3 cups whole wheat flour
2 tbsps whole wheat flour for sprinkling
1 1/2 cups water
1 tbsp oil

For the Lebanese Yoghurt Dip

1 cup hung curd
2 garlic cloves crushed
Salt to taste

For Serving

1 medium onion cut into thin slices
3-4 pickled jalapeno slices per roll

Method

Falafels 

Cook the chickpeas in a pressure cooker till done (about 15 minutes). Drain the extra water.

In a grinder, coarsely grind the chickpeas.

Add in the onion, chopped flat parsley, cumin and corriander powder, sesame seeds, salt and gram flour and make a dry mixture.

Make 1 inch balls from the mixture, flatten them a little and shallow fry on both sides on a medium high flame. Make sure they turn golden brown on both sides to get the falafel crispiness.

Roti 

Knead a pliant dough out of the wheat flour and water.

Use the oil to ensure the dough doesn't stick onto the plate or your hands. It will make for a better mixed dough.

Make a dough ball of 1 inch diameter. Sprinkle some dry whole wheat flour on the rolling suface, use a rolling pin in circular motion between both hands till you get a thin roti.

Heat a flat griddle and roast the rolled out roti on both sides till done.

Lebanese Yoghurt Dip

In a bowl mix together the hung curd, crushed garlic and salt. Whip together till you get a creamy smooth mixture.

Assembling the Rolls

Whole Wheat Rotis for Healthy Falafel Rolls

First take the roti and arrange the shallow-fried falafels on it.

Whole Wheat Rotis and Falafels for Healthy Falafel Rolls

Now add a layer of the creamy Lebanese yoghurt dip

Whole Wheat Rotis, Falafels topped with Lebanese Yoghurt dip for Healthy Falafel Rolls

Finally add in the onion slices, pickles and some parsley leaves.

Healthy Falafel Rolls

Roll it all together and serve!

Healthy Falafel Rolls

Spiced Lettuce Cherry Tomato and Olive Salad Recipe

I am my biggest critic.

The End Result of the Salad

So when something I've made gives me this result at the end, I am the happiest!

Now let me show you what was at the beginning of this...

Spiced Lettuce Cherry Tomato and Olive Salad

Surprised? Yes! It was a salad!

Spiced Lettuce Cherry Tomato and Olive Salad

With less than 4 months to my wedding, weekend invitations for lunches and dinners from our extended family have started pouring in. So after some wonderful lunches that are quite filling, I crave for lighter meals in the week. A light and filling meal that I always turn to are salads, especially lettuce based ones. So here's a recipe I recently tried of a Spiced Lettuce Cherry Tomato and Olive Salad.

Spiced Lettuce Cherry Tomato and Olive Salad Recipe

Preparation Time: 10 minutes

Assembly Time: 5 mins

Total Time: 15 minutes

Serves: 2

Ingredients

For the salad

15-20 iceberg lettuce leaves separated from the bunch
10 cherry tomatoes sliced in half
2 tbsps olive slices

For the dressing

1 tbsp Extra Virgin Olive Oil
1 tbsp lemon juice freshly squeezed
Salt to taste

1 tbsp Mayonnaise (eggless)
1 tbsp whole grain mustard sauce

For serving

1 tsp grated parmesan cheese (optional)

Method

Wash the lettuce leaves thoroughly. Fill a large bowl with cold water and ice and soak iceburg lettuce leaves in it for 10 minutes to make them crispy. Remove the leaves from water and pat dry.

In a salad bowl put in the refreshed iceberg lettuce leaves, the cherry tomato halves and the olive slices.

In another bowl, mix together the Extra Virgin Olive Oil, lemon juice and the salt and stir well with a fork. Add the dressing to the salad and toss well.

Put the mayo and the mustard in small dollops on the salad such that it can be mixed with it while eating.

Sprinkled grated parmesan cheese and serve fresh!