Basil Tomato Vinaigrette

I usually prefer making my own vinaigrette. That way, I can play with ingredients and always come up with new combination. This offers variety in lunch which usually consists of cold salads. We both like vinegar based dressing over cream based. 

In this dressing, I have combined two of my favorite ingredients which assures great taste anytime. Use it with any cold salad, sprinkle some cheese and delicious meal is ready within minutes.

Yields 3/4 cup

Preparation Time: 10 Minute

Cooking Time: NIL

Ingredients

1 cup loosely packed basil leaves

1/4 cup sun dried tomatoes

2 tbsp white wine vinegar

1 tbsp olive oil

1 clove of garlic

Salt and pepper

Procedure

1. Add basil, garlic, vinegar and sundried tomatoes to blender

2. Gradually add olive oil till it become smooth

3. Add salt and pepper

Basil Walnut Pesto

Freshness of Basil, crunch of walnut and goodness of freshly shredded parmesan cheese are heavenly combined in this simple pesto. Use it with bread, sandwich, pizza, crostini or even crackers.

Yields 1 cup

Preparation Time: 10 Minute

Cooking Time: NIL

Ingredients

3 cup loosely packed basil leaves

1 cup walnut

1/2 cup parmesan cheese

2 cloves of garlic

1/4 cup olive oil, approx.

Salt and pepper

Procedure

1. Add basil, walnut, garlic and cheese in blender

2. Gradually add olive oil and make a coarse paste

3. Add salt and pepper

4. Put it in a jar and layer it with olive oil to avoid discoloration

Dahi wale Aloo/Baby Potatoes in Yogurt Sauce

My husband comes from a hard core potato loving family and well, I am not a big fan.  I like potato in paratha,  pakoda etc but not in the curries where it's a main ingredient. So I keep experimenting and after trying this dish, now I am in love with potatoes too ;).

I have used baby potatoes (I have soft corner for them, you know? ), but you can very well use regular ones. I used marinade recipe from barbecue and then cooked curry in traditional way. No grinding,  no gravy making and use of everyday spices make this curry score some extra points. You can replace potatoes with paneer.

Serves 2
Preparation Time: 20 minutes
Cooking Time: 20 minutes

Ingredients 10-12 baby potatoes
1 large onion
1/2 tsp cumin seeds
Pinch of asafetida
1/2 tsp kitchen king masala
1/4 tsp ginger paste
1/4 tsp garlic paste
2 tsp oil
Salt

For marinade,
1 cup thick yogurt
1/2 tsp turmeric powder
1/2 tsp red chili powder
1/2 tsp coriander powder
1/4 tsp garam masala
1/4 tsp chaat masala
2 tbsp chopped cilantro
1 tbsp kasoori methi
Salt

Procedure
1. Pressure cook baby potatoes. Make sure not to overcook them
2. Meanwhile,  finely chop the onion
3. In a large bowl,  add all the spices to yogurt and whisk thoroughly
4. Peel the potatoes and prick them with fork. Add them to marinade and cover the bowl with plastic wrap. Keep it aside for about an hour
5. Heat oil in a large pan. Add cumin seeds.  When crackles,  add asafetida
6. Add ginger and garlic paste. Saute for about a minute
7. Add onions and saute them on low flame until they turn translucent
8. Add kitchen king masala and potatoes with yogurt marinade

9. Add salt and water as per desired consistency
10. Let it simmer for 5-10 minutes and serve hot with paratha/roti/rice/pulao

Soji Corn Appe

I try to keep weeknight meals simple and healthy. That way I have to spend less time in the kitchen and I can have fun with my two little angels.

My little girl can have Sambhar almost everyday.  So I am glad to offer her one more option that goes perfectly well with Sambhar. Today after dinner she asked me if we still have leftovers for tomorrow's lunch.  Isn't it cool?

These balls are crispy from outside and soft from inside.  You can use any veggies of your choice.  I used corn, tomato and green pepper. Making them in appe pan means they are almost oil free. They turn out super crispy and can be made in advance.  Just re-heat them in conventional oven and serve with Sambhar/Chutney.

Makes about 45 pcs
Preparation Time: 10 minutes
Cooking Time: 30 minutes

Ingredients
1.5 cup idli rava
1/2 cup soji
2 tbsp yogurt
1 tsp green chili paste
1 tsp ginger paste
2 tbsp cilantro
1 medium tomato
1 small green pepper
3/4 cup + 1/4 cup corn kernels
A big pinch of soda
Salt
Oil

Procedure
1. Mix both flours in a large bowl
2. Chop tomato and green pepper and add them to flour
3. Boil corn.  Chop/crush 3/4 cup. Add both crushed ones and whole ones to flour mixture
4. Add remaining ingredients except soda
5. Mix well with warm water and keep it aside for at least couple of hours
6. When ready to make, add soda and mix again
7. Heat appe pan and cook on both sides with little oil. I cook first side covered and then transfer them to flat skillet to cook on other side
8. Serve hot or re-heat in conventional oven to maintain the texture

Methi Gota

We Gujaratis are by default foodies. The most popular Gujarati Dishes are Farsan and Snacks. One such dish is Methi Gota. Be it time for late evening snacks or elaborate lunch, these deep fried besan dumplings are everyone's favorite. 

Methi Pakora are quite famous all over India but what makes these Gota special is addition of Gujarati trademark - sugar. Sweetness from sugar combined with bitterness from methi seems to create some amazing taste chemistry. These sweet and savory crispy balls are always craved for especially on a rainy day.

Makes 30-35 pc

Preparation Time: 20 minutes

Cooking Time: 20  minutes

Ingredients
1 cup coarse besan
1/2 cup wheat flour

2 cup chopped methi
1/2 tsp turmeric powder
1/4 tsp red chili powder
1.5 tsp sugar
2 tbsp yogurt
4 tbsp chopped coriander
1/2 tsp garam masala
1/4 tsp whole black pepper, coarsely crushed
1 tbsp whole coriander seeds

1 tsp sesame seeds

Pinch of asadfetida

1/4 tsp soda

Salt

Oil for frying

Procedure

1. Sieve both flours and mix them in a large bowl

2. Add methi and all the spices except soda. Add watee as needed.  Keep the batter on thicker side as it tends to get softer. Let it rest for at least an hour

3. Heat oil in frying pan. Add soda and 2 tsp of hot oil in the batter

4. Mix well and fry dumplings on medium flame until golden brown

5. Serve hot with your favorite chutney/ketchup. We like ours with yogurt chutney