Nylon Khaman

Nylon Khaman 💗

Easily the most popular and best savory dish from the state of Gujarat. This culinary delight can be had for breakfast, lunch, dinner or just as a snack. If you go easy on the tadka like I did, this can be a quick and healthy snack. Serve it with mint-coriander chutney, jaggery-tamarind chutney, fried chillies and you're guaranteed to slip into food coma

Moist Nylon Khaman with Tadka

The perfect khaman is when you see these air pockets formed in the middle when you cut it into pieces 

Ingredients

• 1½ cups Besan
• 1 tbsp rawa
• ½ tsp turmeric powder
• 3 tbsp sugar
• ½ teaspoon citric acid (if not available, 1 tsp lemon juice)
• 1 tbsp green chilli and ginger paste
• Salt
• ¾ cup water plus about 2 spoons you may need extra depending on the quality of besan used
• 1½ tsp Eno

Ingredients for the Tadka

• Oil
• Mustard seeds
• Green chillies
• Curry leaves 
• Asafoetida (Hing)
• Sesame seeds 
• ¼ cup water.

Procedure 

• Mix besan, rawa, salt, turmeric, sugar, citric acid, ginger green chilli paste and water and make a batter 
• Whisk it well until it turns lighter in color
• In 2 tbsp of water, dissolve the Eno and immediately add it to the batter 
• Mix well but don't overmix
• Quickly steam in a greased thali

The fluffy texture and that even top when you remove t from the steamer

• Once it's done, unmould and cool 

This is what it looks like when you unmould the khaman

• Make the tadka and allow to cool slightly 
• In the tadka itself add ¼ cup water and pour everything over the khaman evenly
• The khaman will absorb the water in some time and becomes moist
• Serve hot and fresh 

Whole Wheat Ladi Pav

The busiest city &  the financial capital of India runs on this. From kids to adults and the elderly, from the rich to the poor, from shoppers to the joggers, from the privileged to the underprivileged, from celebrities to the common man, practically everyone in Mumbai survive on this staple. 

One of the most famous and most liked Indian bread, the Ladi Pav is a favorite within every Indian household. From Vada Pav to Misal Pav to Pav Bhaji, Anda Pav to everything you can imagine, this soft and tasty bread is the best accompaniment.

Soft and Tasty Pav to make the perfect Pav Bhaji

Ingredients

• 3 cups whole wheat flour 
• ¾ cup whole milk
• ¾ cup water
• 2 tsp yeast
• 1 tsp sugar
• 1 tsp salt
• 2 tsp butter

Procedure

• Mix the water, milk and sugar and heat till lukewarm.
• Add the yeast and wait for it to activate

Mix the yeast in warm milk and sugar to activate it

This is what the yeast will look like when it is activated

• Pour into the whole wheat flour and knead for 15 minutes to form a smooth, elastic dough.

Pour the activated yeast in the flour and knead

Knead for 15 minutes to form a soft elastic dough

• Proof in a warm place for 1½ to 2 hours or until it doubles in size.

Dough should be soft and elastic and set aside for 2 hours for proofing

• Deflate the dough, knead again for 5 mins.

Dough should rise to almost twice the original size when proofed

• Divide into 8 parts, roll each into a ball and placed on a greased baking tray.

Divide the dough into 8 parts and place in a baking tray

• Proof for another hour.
• Brush it with milk and bake for 25 mins at 180°.

Proof the dough for 5 more mins and brush the top with milk

• Once out of the oven, brush the pav with butter.

Once out of the oven brush the top with butter

Soft Fluffy Pav is ready

Evenly baked from the outside and inside

Thai Green Curry with Vegetables

Thai Green Curry with Vegetables

The one thing that has always pleased my soul is a well made, fragrant and creamy Thai Curry Sauce. Be it Green Curry, Red Curry, Panang or Masaman Curry, the bold flavors doused in fresh coconut milk and peanut sauce is a blend to slaver upon. Here is a simple yet flavorful rendition of the famous Thai Green Curry with Vegetables and served with some Basmati rice. 

Thai Green Curry with Veggies, served with Basmati Rice

Ingredients 

Ingredients for the Thai green curry paste

• 3 tsp Coriander seeds
• 1 tsp Cumin seeds
• 1 tsp Black peppercorns
• 5-6 cloves of garlic
• 10 Shallots/sambar onion
• 3 tbsp coriander stems
• 3 tbsp coriander leaves
• 5-6 green chillies/increase or decrease based on how spicy you want it
• 2 inch piece Galangal/use ginger if you can't find galangal
• 2 stalks Lemongrass, innermost part
• 2 Kaffir lime leaves
• 12-15 Thai basil leaves
• Salt
• Oil

Coconut Milk and Green Curry Paste

• Dry roast the coriander, pepper and cumin and grind it together with the rest of the ingredients. 
• If you're a non vegetarian, you can add a tsp of shrimp paste and fish sauce to the above recipe.

Ingredients for Thai Green Curry

• ¼ cup of each - broccoli florets, baby corn, bell peppers, carrot, mushrooms (use whatever you have, skip what you can't find). It is also ok to use cauliflower, zucchini, spinach, tofu or paneer, onion, french beans
• 200 ml coconut milk
• 1 tsp of sugar. Palm sugar is ideal, but white sugar is ok too.
• Salt to taste
• Coriander leaves to garnish
• Oil
• 1 tsp soy sauce (optional - if you don't add shrimp paste or fish sauce)

Mixed Veggies Chopped

Procedure for Thai Green Curry

• In some oil, saute the veggies until they're slightly cooked
• Add 2 tsp of the green curry paste and continue to saute for 2 minutes
• Finally add the coconut milk, adjust salt
• Add the sugar and simmer for 3-4 mins 
• Garnish with coriander.

Thai Green Curry Served on a Plate

Chipotle Style Veggie Burrito Bowl

Chipotle Style Veggie Burrito Bowl  

If you have lived in the United States of America or have traveled here for a short and/or long term visit, then it is highly likely that you would have stepped foot inside a 'Chipotle' - a very popular Mexican fast food chain that serves some amazing burritos, burrito bowls, quesadillas, nachos and salads. I have been and still am a very big fan of their vibrant and delicious Burrito Bowls, sumptuous and a treat to the taste buds this is one experience you do not want to miss out on. Here is an attempt at recreating Chipotle style veggie burrito bowl 

Chipotle Style Veggie Burrito Bowl - View # 1

Chipotle Style Burrito Bowl - View # 2

Ingredients for the Burrito Bowl

• 1 Cup Cilantro Lime Rice made with Long Grain Brown Rice
• 1 Cup Black/Red Pinto Beans
•  1/2 Bell Pepper each (Green, Red, Yellow and Orange Color) 
• 1 Medium Sliced Red Onion 
• 1 Lime or Lemon (or 2-3 Tbsp of Lime/Lemon Juice)
• 1 Tomato 
• 1 Jalapeno 
• 1 Cup Lettuce 
• 1/2 Cup Yellow Corn Kernels
• 1/2 Cup Lima Beans 
• 1/2 Cup Sour Cream 
• 1/2 Cup Guacamole (made from 2 avocados) 
• 1 Cup Cilantro 
• 2 Tbsp Extra Virgin Olive Oil 
• 1/2 Cup Shredded Mozzarella Cheese 
•  Salt to taste 

Procedure for Cilantro Lime Rice 

• Cook 1 cup of long grain brown rice in an Instant Pot or Rice cooker (you can use white rice if you choose). Make sure the rice is not over cooked and mushy. Set Aside
• In a pan, heat 2 Tbsps of Extra Virgin Olive Oil
• Add the cooked brown rice to the pan (make sure you cook on medium flame) 
• Add salt per your taste
• Add 1 Tbsp of freshly squeezed Lime/Lemon juice
• Add 3/4th cup of freshly chopped cilantro 
• Toss the rice and let the rice be coated well with the olive oil and well blended
• Set Aside

Cilantro Lime Brown Rice

Procedure for Black or Red Pinto Beans 

• Soak a cup of black or red pinto beans overnight, allow them to bulge  
• Cook the soaked beans in a pressure cooker, give it 3 whistles to cook well (you can alternately use ready-to-use canned beans) 
• Once done, remove the lid and add salt per taste (be aware that you added some salt to the cilantro rice as well, add just enough to the beans because you will be assembling the burrito bowl together) 
• Cook for 2-3 minutes on slow flame to a thick gravy consistency. Set aside 

Red Pinto Beans

Procedure for Sautee'ing the Veggies

• Add 1/4 Tbsp to the pan and heat it on a medium flame 
• Add the sliced Red Onions, Bell Peppers to the pan for making the Fajitas 
• Add Salt per taste and toss them 
• Allow the Fajitas to  cook to a nice char, Set aside 
• Now add some yellow corn kernels and lima beans to the pan 
• Add Salt per taste and toss them 
• Allow the corn and beans to get a light seer (do not overcook them), set aside  
• Round slice the Jalapeno and sautee it to a nice char, set aside

Sliced Veggies for Fajita

Procedure for Salsa (Pico De Gallo) 

• Chop Red Onions, Tomato, Jalapeno (per your spice level) and Cilantro
• Toss everything in a bowl, Add lime/lemon juice and salt per taste 
• Set Aside

Pico De Gallo

Procedure to Assemble the Burrito Bowl 

• In a Glass Bowl (you can use any bowl you have) start layering the ingredients to assemble the Burrito Bowl
• Add a bed of Cilantro Lime Brown Rise to start with \
• Add the Black or Red Beans (you can add a generous amount based on your taste and preferences)
• Add the Fajitas to the Bowl (make sure you layer them right next to the other ingredients as opposed to on top of each other)  
• Now add the Yellow Corn Kernels and Lima Beans 
• Now add the Pico De Gallo (Salsa) to the bowl
• Now start topping the bowl, start with Fresh Sour Cream
• Add Shredded Mozzarella Cheese
• Add Chopped Lettuce 
• Add any Picante Sauce (optional) 
• Add any additional Salsa if you like (optional)
• Add a healthy amount of Freshly made Guacamole
• Now Garnish with Freshly Squeezed Line/Lemon Juice and Cilantro
• Add a Lime/Lemon Wedge and Charred Jalapeno Rounds to sum it all up 
• Serve Fresh 

Topping for the Burrito Bowl

Assemble Burrito Bowl - View # 1 

Assemble Burrito Bowl - View # 2 

Vonkaya Kothimira Karam Koora (Egg Plant cooked in a Cilantro Ginger and Green Chilly Gravy) - Andhra Delicacy

One of the most iconic vegetarian dishes from the erstwhile Andhra cuisine if one amongst the varieties of vonkaya (eggplant) karam dishes called Vonkaya Kothimir Karam which literally translates to Eggplant Cooked in a Cilantro and Green Chilly gravy. There is more to it when it comes to the taste than what is in the name. The blend from the thick cilantro based paste makes the perfect gravy to smear the eggplants infusing it with an aromatic and overwhelming herby goodness you cannot stop tasting

Vonkayya Kothimira Karam Koora (Egg Plant in a Cilantro Ginger and Green Chilly Gravy)

Ingredients

• 2 Long Egg Plants (500 to 700 Grams), Use Green or Purple Chinese Egg Plant 
• 1 Tsp Cumin Seeds/Jeera 
• 1 Tsp Mustard Seeds/ Rai 
• 1/2 Tsp Urad Dal (optional)
• 1 Strand Curry leaves/Kadi Patta 
• 2 Cups Cilantro 
• 2 Inch Cube Ginger 
• 5-6 Green Chilly's 
• 2 Tbsp Coconut Oil (or you can use any regular oil) 
• 1/4 Tsp Turmeric 
• Salt to taste (preferably sea salt)
• 1/4 Tsp Asafoetida Powder/ Hing powder 

Procedure 

• Wash and cut the Egg Plant into 2 inch long strips 
• Soak them in salt water to prevent them from turning dark 

Wash and Cut the Egg Plant into 2 Inch Sized Sticks

• Chop and wash Cilantro
• Chop Green Chillies and ginger 
• Blend Cilantro, Cumin Seeds, Ginger and Green Chillies into a smooth paste 
• Add salt to this paste and set aside 

Chop and Wash Cilantro 

• Now add 2 Tbsp Coconut oil and heat in a non-stick pan 
• Add some cumin, mustard seeds and urad dal (optional) and let them crackle 
• Add hing and let the oil get infused with the flavor 
• Add chopped curry leaves, let them fry well 
• Add the chopped Egg Plant (make sure you drain the water well before you add them to the pan to avoid the oil spluttering) 
• Add turmeric and sautee till the Egg Plant is 70% done

Sautee Egg Plant in a Pan

Sautee Egg Plant till it is 70% Done

• Now add the Cilantro paste to the pan and simmer for 5-7 mins 
• Allow the gravy to turn from light green to a darker shade of green and thicken 
• Cook until the Egg Plant is 100% cooked

Add the Cilantro Paste and Simmer for 5-7 Mins

• Taste the gravy and adjust salt as per your taste

Sautee till Egg Plant is Fully Cooked

Serve With

• Serve hot with some Kobbari Annam (Fragrant Coconut Rice, Cooked in Coconut Milk) 

Kobbari Annam with Vonkayya Kothimira Karam Koora

Aviyal - Mixed Vegetables in a Coconut Based Gravy

One of the most aromatic and flavorful mixed vegetable dishes I have had is the famous Kerala dish - Aviyal . The key to making the perfect Aviyal is coconut oil, fresh grated coconut and a bunch of veggies cut evenly and to the same size. This recipe is from a trusted source and a good friend Sushma Subramanyam. 

Aviyal - Mixed Vegetables in a creamy Coconut & Yogurt based gravy

Ingredients

• 1 Cup Carrot 
• 1 Cup Cucumber
• 1/2 Cup Green Bananas
• 1 cup Pumpkin
• 3-4 Pearl Onions 
• 1 Drumstick (cut into 3-4 2 inches sticks)
• 1/2 Cup Potato
• 3-4 French Beans
• 3-4 Cluster Beans
• 1/2 Cup Sweet Potato
• 1/2 Cup Yam
• 2-3 Green Chillies 
• 1 Cup Fresh Coconut 
• 1/2 Tsp Turmeric 
• 2 Tbsp Organic Coconut Oil 
• 5-6 Curry Leaves 
• 1 Cup Yogurt (whisk to smooth paste)
• 1 Tbsp Cumin Seeds
• 1 Tsp Urad Dal 
• 1-2 Red Chillies
• Salt to taste 
• 1/2 Tsp Asafoetida  

Procedure

• Cut all veggies (Potato, French Beans, Cluster Beans, Raw Banana, Carrot, Sweet Potato, Pumpkin, Yam, Baby Red Onions, Drumstick and whatever you have left in your refrigerator) into two inch sticks
•  Boil the veggies in a pan with just enough water, salt, turmeric, slit green chillies and curry leaves 
• Remember the veggies needs to be the ones that hold their shape and not the ones that turn mushy) 

Boil all the veggies to a 70% done state

• While the veggies are boiling, make a coarse-smooth (somewhere in between) paste of fresh coconut, green chilies and cumin
• Once your veggies are 75-80% cooked, add the coconut paste to the boiled veggies and add a generous table spoon of coconut oil
• Blend well and let it simmer until you let the raw taste of the paste transform into this aromatic and well cooked thick paste 
• Adjust salt as per your taste 

The Creamy Coconut Sauce 

• Now pull the pan off the stove and add the whisked yogurt and blend to a thick creamy consistency (Remember do not let the yogurt split (Note: the original recipe did not have yogurt in it, but I added some cos I wanted to give it that tangy creamy consistency, you can do without it as well)
• To finish this off, prepare a tempering from a generous amount of coconut oil, red chillies, urad dal, cumin, hing and curry leaves
• When the tempering starts to splutter, splash it across the smooth creamy blend of veggies 

The Tempering Makes the Difference 

• Enjoy the most aromatic, healthy and blissful Aviyal. 
• Pair this with Adai or just plain steaming hot rice. 

Avial is best paired with Adai

The Perfect Combo