Dosa and Idli

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Dosa and Idli, the “Indian Pita”, are two basic dishes common in south India. Both Dosa and Idli are serverd for breakfast or any other light meal during the day. Dosa is actually a large, thin and crunchy crepe with a slightly sour taste and it is usually filled with some spicy vegetable puree and served with chutneys and Sambar (a thick lentil soup). Idli is actually prepared from the same batter but instead of being cooked as a crepe the Idlis are steamed and so the Idli is thicker and soft. Idli is served with practically everything… curry, sambar, chutney, podi (spice mix with oil) and many more.

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Cecily’s spice cake

Can be made vegan, Gluten Free, Grandma Recipes, Sweet, , , , , , , ,

As the first post in the grandma’s recipes category of this blog I had no choice but choosing the legendary spice cake, a recipe my grandma got from her fried Cecily. I first encountered this cake when my parents visited me during my university days. Immediately this cake became a great success, my roommate got addicted to it and everyone always ask me for a recipe. Since then I prepared it dozens of times. Something about the spice mix, the nutty and buttery topping, quick preparation and simple ingredients just make this recipe the number one cake recipe you always come back to.

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Moong Dal Curry

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Moong Dal (called also Moong Bean or Green Gram) is kind of a bean that outside of India mainly known in its sprouted form. Moong Dal are actually small seeds which are green outside and yellow inside. In Indian cooking Moong Dal is used in various forms, whole, halved, with the skins on or off and more. The skinned bean has sweet flavor and it is used both in savory dishes and deserts.

Moong Dal Curry is a hearty and spicy dish which can be a whole meal served with white rice or some Indian bread (Roti, Idli, Appam or other… recipes coming soon!) and yogurt.

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Bhel Puri

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Spicy, crunchy,  sweet and tasty snack that fits as a quick meal any time of the day – Bhel Puri is one of the most fun and fresh dishes I’ve encountered. Bhel Puri is a type of Chaat and is based on fried puffed rice with vegetables, tamarind chutney and Sev (small fried noodles made of gram flour). Bhel puri is a street food and therefore has lots of versions. In this post I’ll present the version I love best which also include cilantro and mint chutney, yogurt and other surprises.

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Tamarind chutney

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Tamarind chutney is one of the most common and basic in the Indian kitchen. It is sour, sweet and hot and is sometimes referenced as the “ketchup of India”. This chutney is based on dates and tamarind. Tamarind is a kind of a tree with a pod-like fruit and have a little bit bitter and very sour taste. Usually this chutney is prepared with raw tamarind soaked in water but it is also possible to use a prepared tamarind puree.

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Cilantro & mint chutney

Gluten Free, Indian, Vegan, , , , ,

Cilantro and mint chutney (also known as “Hari”) is a spicy, a little sweet and very refreshing chutney, which is for a dip or sauce. Green chutney, which is based on cilantro with or without mint, is one of the most common chutneys in Indian dishes and especially in Chaats. Chaat is a snack based on some fried dough with vegetables, spices and sometimes yogurt which is served with various chutneys.

This chutney can be served with various chaat dishes, spread on a sandwitch or served with some meat or fish.

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