Bread Upma

We all have bread almost everyday. This recipe will spice up the bread and make it more appealing and delicious to eat. It is quick and easy to prepare with minimum ingredients. Feel free to use any garnish of your choice. I used savoury Indian vermicelli called 'sev' but you can use grated cheddar or mozzarella or even shavings of your favourite veggies such as carrots or cucumber which will go towards the five a day.

Serves 2

INGREDIENTS

2 slices of bread, chopped
1 small onion finely chopped
1 finger chilli finely chopped
1/4th tsp turmeric powder
2 tbsp. yogurt
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tbsp. Sunflower oil (or any oil of your choice)
A little chopped coriander (optional)
Handful of ready roasted peanuts
Salt and sugar as per your liking
Any other garnish of your choice

METHOD

In a skillet, heat oil over medium heat and add the seeds, they will temper in a minute.
Add the chopped onions, chilli and a pinch of salt, keep stirring until the onions are light golden brown.
Add the chopped bread, turmeric powder and let it sear in the masala, when the underside is slightly brown, add the yogurt and stir well to incorporate.
Add salt and sugar to taste.
Finally, add the peanuts, coriander.
Switch off the flame, and garnish with any item of your choice. Serve hot.
 

Kale Pakoras

Kale is an undervalued vegetable, it is a rich source of calcium and iron. As a change I decided to make kale pakoras instead of the traditional onion pakoras. These were moreish dipped in a chilli sauce.

INGREDIENTS

1 cup Washed and roughly chopped kale leaves
1 cup chickpea flour
2 tablespoon rice flour
1/2 teaspoon turmeric powder
2 green chillies finely chopped
Few sprigs of coriander leaves, chopped
White part of spring onion, diced
2teaspoon cumin seeds
1/4th teaspoon baking soda
Oil for frying
Water to combine
Salt to taste

METHOD

1) In a large mixing add all the above ingredients except oil.

2) Add enough water to the contents and mix in with hands to form a dough like consistency. The batter should be not too thick but of a dropping consistency.

3) Add enough oil for frying in a heavy based pan.

4) When the oil is hot enough, start to form small balls of the mixture, drop in hot oil and fry in batches.

5) Drain on a kitchen paper and serve warm with sriracha sauce.

BHUTTA UPMA

Sweetcorn is a favourite street food on India. My mum used to make this delicious sweetcorn upma. In some parts of India such as Indore, it is also known as 'Bhutte Ka Kees'. 'It is a perfect Indian breakfast, filling and delicious. It is good enough to eat on its own. I also like it with a slice of buttered toast.

INGREDIENTS

1 cup frozen sweetcorn

1 tbsp. besan/chickpea flour

1 tbsp. oil

A pinch of turmeric powder

1 tbsp. butter

1 green chilli finely chopped

1/2 tsp. lime juice

1/2 tsp. black mustard seeds

1/2 tsp. cumin seeds

1/2 cup milk

1 cup warm water

Handful of chopped coriander leaves for garnish

Salt to taste

METHOD

Defrost the sweetcorn in a microwave. Blend it in a food processor to a course consistency.

Heat oil in a pan. Add the minced sweetcorn, turmeric powder and water. Cook stirring continuously for 10 minutes. Add the milk and keep stirring till the mixture starts leaving the sides of the pan. Switch off the gas.

In a separate pan, add the butter. When hot enough, add the mustard seeds, cumin seeds, green chilli. When the seeds starts to crackle, switch off the gas and add the lime juice and coriander leaves. Add this tempering to the sweetcorn mixture and mix thoroughly. Upma/kees is not ready to eat.

Mumbai Street Vegetarian Sandwich

You will find this delicious and nutritious sandwich available on the busy streets of Mumbai all year round. It has a generous lashings of green coriander chutney which adds tremendous flavours. Do try it out, it is simple to prepare and ideal for a quick lunch.

Copyright @ The spice Angel

Serves 4

INGREDIENTS

Any White Medium sliced bread
2 medium boiled potatoes, lengthways
2 plum tomatoes, sliced lengthways
2 boiled beetroots, sliced lengthways
1/2 cucumber, sliced lengthways
Chaat masala, as required
4 tablespoon salted butter (should be at room temperature and soft enough to spread)
4 teaspoon Green chutney
4 teaspoon tomato ketchup
Salt and pepper to taste

Ingredients for Green Chutney

1 bunch washed and roughly chopped coriander leaves
1 tablespoon lime juice
2 green chillies, roughly chopped
handful of de-skinned and roasted peanuts
Salt and sugar (1 tsp, or) to taste

METHOD

1) Slice the sided of the bread and keep aside.

2) Season the chopped vegetables with salt and pepper and a dash of chaat masala, which is readily available in any Asian grocery shop.

3) Prepare the green chutney by putting the coriander leaves, lime juice, green chilli, peanuts, salt and sugar; grind to a find paste adding a little water to create a smooth and thick chutney similar to the consistency of a double cream.

4) Spread the chutney on one side of the bread, and the butter on the second bread slice. Add about 2 slices each of boiled potatoes, tomatoes, cucumber and beetroot on one bread slice. Sprinkle with chaat masala, put the second bread slice over and cut each sandwich into six slices (as shown in the picture).

5) Spread more green chutney with the help of knife and tomato ketchup on the sliced sandwich and enjoy.

Chakli

Chakli is traditionally prepared for Diwali. In Maharashtra we prepare chakli by using different pulses known as ‘Bhajani’. As this special Bhajani flour isn’t available here easily, I have prepared this instant chakli, which tastes really good too.  

Chakli © The Spice Angel

 INGREDIENTS

1 cup rice flour

½ cup gram flour

½ cup plain flour

½ flat tsp asafoetida

1 heaped teaspoon dried fenugreek leaves (kasuri methi)

2 teaspoon ajwain

2 teaspoon sesame seeds

1 teaspoon cumin seeds

1 teaspoon turmeric powder

2 tsp red chilli powder

1 heaped teaspoon sugar

3 tablespoon warmed Sunflower oil + to deep fry

Lukewarm water as required

Salt to taste

EQUIPMENT REQUIRED

Chakli maker (available in Asian supermarkets)

METHOD

In a bowl, mix all the dry ingredients and the warmed up oil. Bind the mixture into smooth dough (which should be just like your regular chapati dough) using lukewarm water as required. Keep aside for 10 minutes.

Grease the chakli maker with oil. Wet your hands, and stuff the prepared mixture in the chakli maker.

On a baking paper, start making chaklis. Heat sufficient oil for deep frying in a wide pan, add the chaklis one by one in the hot oil, ensuring not to over crowd the pan. Deep fry till golden brown on all sides.

When cool enough fill the chaklis in an airtight plastic container and eat within a month.

Vada Pao

This recipe is very special to me. I have fond memories of eating Vada Pao in the city of dreams: Mumbai.

Yes, Mumbai is the city which is known to the world for its Dabbawala's, local trains without a door! torrential rains, Bollywood...and yes...you guessed it right! Vada pao:)

I make it whenever I feel like it, as it is so simple yet delicious to prepare. Honestly, I do not bother with making the hot chutney, life is too short for that, instead, I just add more chillies to give that spicy kick to it.

There is a really lovely Irani style restaurant in Central London, called: Dishoom, which is gaining a huge popularity by each passing day. They do a justice to this much loved simple Mumbai snack.

In Mumbai, it is eaten by the hungry office goers, or the college students just outside the premises there are plenty of independent vendors selling these for as little as 30 pence. It is sandwiched between a soft bread roll, called-Pav.

If you haven't eaten one, then you certainly are missing something! Luckily, you do not have to go to Mumbai to eat one, I am sharing this recipe which is close to my heart with you.

©The Spice Angel

INGREDIENTS (MAKES ABOUT 8 TO 10)

Boiled Potatoes – 2

Asafoetida-1/4^th tsp

Turmeric powder – 1 tsp+ ½ tsp

Mustard seeds - 1 tsp

Cumin seeds – 1 tsp

Curry leaves – 4 to 8

Ginger and green chilli paste- 1 ½ tsp

Fresh chopped coriander leaves – 2 tbsps

Lime zest and juice – 1 tsp 

Baking soda – 1 tsp

Gram flour – 2 cups

Salt to taste

Sunflower/Vegetable Oil 2 tbsp + to deep fry

METHOD

1.    Boil the potatoes in their skin. Let them cool, peel the skin when cool enough to handle. Lightly mash the potatoes.

2.    In a bowl, add the gram flour, ½ tsp of turmeric powder, soda, and salt. Add water at the room temperature to form a semi thick consistency that should be similar to that of a double cream.

3.    Add 2 tbsps of oil in a pan, when hot enough add the mustard seeds, cumin seeds, asafoetida, curry leaves and let it crackle. This should take about half a minute, now add the paste of green chillies and ginger in the oil, give it a quick stir before adding it to the potatoes and turmeric powder with chopped coriander, lime juice and zest. Check the seasoning.

4.    Form small balls with this mixture. Heat oil in a deep bottomed frying pan for deep frying. Dip the balls in the gram flour batter, and deep fry the balls until lightly golden brown on all sides. Serve hot.

 NOTES

·         You may stuff the vada in a bread roll for a quick snack; similar to a burger.

·         Tastes great on its own, or with a dipping sauce.

·         For best results use the oven for reheating (gas mark 3 for 12; stand for 3 minutes); or deep fry until hot again.

·         Will keep well in the fridge for up to 3 days. However, doesn't freeze well.