Moms Kitchen Surprise - Curd Porridge Utappa

Another one from my super awesome Mom kitchen, where she has the uncanny ability to make things by tasting them once or seeing them once on TV. So today we have Curd Porridge Uttappa

Ingredients:

• Curd 
• Porridge 
• Salt 
• Onion
• Green Chillies
• Coriander

How to Make:

1. Soak Porridge in curd for almost one hour. Add water to the mix (little more than the curd)
2. Later add green chillies and Coriander to it (to give it some flavor)
3. Put oil on a pan and let it heat up, slow down the flame and then make small circles with the batter.
4. Add Onion on the top
5. Let it cook till the bottom becomes brown and then flip over
6. Serve it

We had it with Salsa sauce which was prepared during the weekend but you can try out your own combination

Guava Curry/Peru Curry Recipe

I did not know that there used to be Guava Curry/Guava Bhaji which is a specialty of Rajasthan. It is one the rare fruit where curry is made and enjoyed with Roti.

The taste of the curry is a mix of tanginess, sweetness, saltiness. The full flavor of Guava/Peru is there and it really feels like you are having them raw. So here is the Recipe.

Ingredients:

1. 4 Peru aka Guava (Green or Ripe peru/Guava)
2. Salt to Taste
3. Sugar
4. Lime Water
5. 2 Tbsp Oil
6. Turmeric
7. Jeera Seed
8. Red Chilli Powder
9. Dhanya powder
10. Water

 How to Make:

1. Pour Oil in the Pan and heat it.
2. Put Jeera seed and let it crackle
3.  Peel and cut the Peru in small cubes. Add them in the pan.
4. Then add Turmeric, Chilli Powder, Dhanya Powder and Salt to taste
5. Mix well and add little water.
6. Cook on a low flame till the Guava/Peru cubes are soft.
7. When it is nearly cooked add Lime Juice and Sugar
8. Then continue cooking for one minute.

Next one will be Raw Banana Curry.

40 Mumbai Foods you cannot leave without trying.

Image via Wikipedia

An article by Sanjiv Khamgaonkar:


The history of food in Mumbai is closely linked to the growth of this city from fishing village to megapolis. As wave after wave of immigrants from all over the country came with dreams of gold in their eyes, they brought their culinary treasures with them. The result? A smorgasbord of cooking styles and street food that reflects our cosmopolitanism as much as our carbohydrate-fueled work ethic.

Here's a sampling of 40 must-try foods that define Mumbai's food culture, with Muslim, Gujarati, Goan, Coastal, South Indian, Parsi and of course local Maharashtran influences.


1. Akuri on toast
Move over scrambled eggs, the Parsi Akuri cometh. Rated as one of the great Parsi dishes, every family has its own special way of making this breakfast meal. Though variations of the ingredients are vociferously debated, Akuri is usually made by scrambling eggs with onions, tomatoes (or even raw mangoes when in season), red chilli powder, green chillies and topped with fresh coriander. Others add milk, jeera (cumin) powder, curry leaves and even ginger and garlic paste.

Try the Akuri on Toast at Jimmy Boy, 11 Bank Street, Vikas Building, Off Horniman Circle, Fort. Tel: +91 (0) 22 2266 2503


2. Baida Roti
This one is an interesting envelope. Spiced meat -- chicken or minced mutton, even bheja (brain) -- and whipped eggs with masala-fied fried onions enveloped in a square shaped dough and pan fried. Though served with sliced onion rings and green chutney, they're delicious even without accompaniment.

A lot of people swear by the Baida Roti at Bade Mian, Tullock Road, Behind Taj Mahal Hotel, Apollo Bunder, evenings only. Tel: +91 (0) 22 2284 8038

3. Batata Vada
Whether it's for breakfast, teatime, or anytime, one thing is for sure, Mumbaikars can’t live without the Batata Vada bite. This well-liked fast food dumpling is made by mashing boiled potatoes with green chilies, ginger, garlic, lime juice, turmeric, and fresh coriander, then dipped in a besan (gram flour) batter and deep fried. It's served either with a green chutney or fried green chillies.

Virtually every street corner will have an outstanding Batata Vada seller but it’s hard to beat the ones made at Shrikrishna, near Chabildas High School, Dadar Market.


4. Butter Chicken
This ubiquitous dish traces its roots to the days of the Mughals when calorie counting was a thing of the future. This must-order dish when Indian families go out for dinner is made from chunks of chicken, marinated overnight in a yogurt and spice mix that includes ginger garlic paste and lime juice. It is then grilled or pan-fried. An ultra rich sauce made with butter, tomato puree, cumin, garam masalas and fresh cream is then poured over it. Best had with Indian breads like rotis, naan or parathas. Don't confuse it with chicken tikka masala, which is a story for another day.

While available at every kind of eatery, the butter chicken at Punjab Grill is worth dying for. Level 3, Palladium Mall, Phoenix Mills, Lower Parel. Tel: +91 (0) 22 4347 3980


5. The Bombay Sandwich

This street side invention is a combination of the most unlikely ingredients. Lavishly buttered white bread and sandwiched between them thin slices of beetroot, boiled potatoes, cucumbers, tomatoes, onion rings, and mint chutney. Cut into four triangles so that you can handle all the layers without spilling them, you get the most refreshing tangy taste, after each bite. A toasted version steams up the vegetables inside and adds another dimension. Truly, there is no other sandwich quite like it in the world.

Though widely available through out the city, try it at Amar Juice Centre, near Cooper Hospital, opp. Juhu Galli. Or the Mafco Stall outside Worli Dairy on Worli Sea Face.


6. Bheja Fry

Bheja, or goat brain, sautéed with tomatoes, onions, turmeric, green chillies, spices and garnished with fresh coriander, is a staple of all those with hardcore carnivorous leanings in the city. Eaten with a roti (Indian bread) or pao, this melt in the mouth dish has a rich Muslim heritage behind it and you often find that one plate is not enough.

Radio Restaurant, 10, Musafir Khana, Palton Road, Tel: +91 (0) 22 2261 7171

7. Bombil Fry

Bombil, or Bombay Duck, is a fish (and not a duck) found in plenty in the waters around Mumbai. A fisher folk favourite, Bombils are flattened, then dipped in a spice-filled besan (gram flour) batter and fried. This crunchy-on-the-outside and mushy-soft-on-the-inside fish dish can be eaten on its own as a starter, or as a main course with chapattis.

Gajalee restaurant does a mean Bombil Fry. They have branches at Hanuman Road, Vile Parle (E), Tel: +91 22 26114093. And at Phoenix Mills, Lower Parel, Tel: +91 22 2495 0667

8.. Brun Maska

You may wonder how bread and butter can become such an iconic union. But it's not merely bread and this is not merely butter. It's brun or gutli pao -- a local bread that is unique to Mumbai -- and it's crisp and hard and crumbly on the outside and soft inside. The Brun is then sliced and lashings of butter are applied lavishly. Some even sprinkle quite a bit of sugar. It is usually accompanied by the sweet Irani chai. Dipping the brun maska in the chai is the only way to eat it.

Available at most Irani restaurants, the Brun Maska at Kyani & Co is historic. 657 Jer Mahal Estate, Opp. Metro Cinema, Dhobi Talao, Tel: +91 (0) 22 2201 1492 Also try it at B Merwan, Opp. Grant Road Station (E), Tel: +91 (0) 22 2309 3321

9. Bhel Puri

The most commonly sold chaat on the streets of Mumbai, every bhel walla will have his own matchless blend and a considerable 7pm fan following. While the ingredients -- puffed rice, papadi (small crisp deep fried flour puris), sev, onions, potatoes, raw mango and sweet and sour chutney -- remain the same, it is the proportions in which they are thrown together on the street side that makes the difference.

Bhel puri is available everywhere. The stalls at Chowpatty and Juhu beaches draw throngs of die-hard fans. But if you want a bhel puri with ambience, try it at Sea Lounge, Taj Mahal Hotel, Apollo Bunder. Tel: +91 (0) 22 6665 3366 highlighting

10. Chicken Mayo Roll

Almost every school or college canteen serves it. Most single screen cinema houses showing English movies display it during the interval. Most bakeries will have their version, neatly wrapped in cellophane, at the counter. Some grocery stores in up market areas stock it along with grain and rice. It's hard to believe that plain boiled chicken doused in sweet-ish mayonnaise with a celery leaf for dressing, all wrapped up in a bread roll can be so popular in a spice loving city. But it is.

One of the creamiest chicken mayo rolls can be had at Paradise, Sindh Chambers, Shahid Bhagat Singh Road, Colaba, Tel: +91 22 22832874 . Or try it at Candies, Mac Ronells, 5A Pali Hill, St. Andrews Road, Bandra (W). Tel: +91 22 26424125

11. Chicken Manchurian

Here's a dish that even the Chinese over on the mainland haven't heard about. Snigger, snigger. Yet it's on the menu of the roadside handcart Chinese food hawker and the Chinese restaurant in the fancy five-star hotel. Chicken manchurian, a phrase that has come to be the face of Chinese food in India, is nothing but deep-fried batter-coated chicken cubes in an onion, green chillies, garlic, vinegar and soy sauce gravy. Eaten with rice, it never fails to get a sigh of contentment from those partaking of this gastronomic oddity.

If you want to taste the real thing, try it where it was created, China Garden, Om Chambers, Kemps Corner. Tel: +91 (0) 22 2363 0841

12. Butter Garlic Crab

It doesn't trace its roots to Chinese, Continental or Indian cuisines. It comes from Butter Land, an imagined place that thrives on the premise that anything tastes great with melted butter. A delicious, simple dish, a big crab is drowned in tons of butter garlic sauce that seeps into every nook and cranny and coats every morsel of the flesh. Crack open the crab and take a bite. You’ll know immediately that sweet crabmeat and butter with a twist of garlic is a combination made by gods.

The best butter garlic crab can be found at Mumbai's most famous seafood restaurant. Trishna, Sai Baba Marg, Near Rhythm House, Kala Ghoda, Fort. Tel: +91 22 22703213

13. Dhoklas and farsaan

These popular snacks are so integral to food loving Gujaratis that no meal is complete without them. And when traveling abroad, they don’t leave home without a little parcel tucked away in their luggage. Dhoklas or 'khummun' are made from the fermented batter of chickpeas, steamed and then spiced with chillies and ginger and tempered with mustard seed.. Farsan, a broad term for savories encompassing sev and gathiya are crisp deep-fried spiced gram flour creations in pasta like shapes.

Several stores stock these popular snacks. But try them here: Chedda Dry Fruits & Snacks, 41 Ridge Road, Walkeshwar. Tel: +91 22 (0) 2369 9442. Dave Farsan Mart, 10 Babulnath Road, near Chowpatty. Tel: +91 (0) 22 6657 8311 57 831

Go-Go Snacks, Bhavan’s College Lane, Chowpatty. Tel: +91 22 (0) 2361 9968.

14. Falooda

This adaptation of a Persian dessert was brought to India by the Mughals. A rich drink, Falooda is vermicelli mixed with milk, almonds, pistachios, a bit of rose syrup and the key ingredient -- sabza or basil seeds -- topped up with two scoops of ice cream. Refreshing, rosy, energizing, it's a great pick-me-up on a hot day.
Badshah, at 152/156 LT Marg, Opp. Crawford Market. Tel: +91 (0) 22 2342 1943 .

15. Fish and Prawn Curry

These two dishes are as old as Mumbai herself (remember, this city started off as a fishing village under various kings and sultanates until the Portuguese and English discovered it in 1534). This coconut-based light curry can be prepared using a variety of fish or prawn. But the most popular curries use surmai (kingfish), pomfret (butter fish), bangda (mackerel) or bombil (Bombay duck). And the only way to truly enjoy it is with par boiled country rice.

For Konkani and Malvani style fish curry go to Sadichha, B-5 Gandhi Nagar, Opp. MIG Club, Bandra (E), Tel: +91 (0) 22 2651 0175. For Karwar style fish curry there's Fresh Catch, Lt. Kotnis Marg, Near Fire Brigade, Off L J Road, Mahim (W). Tel: +91 (0) 22 2444 8942

16. Frankie

Inspired by the Lebanese pita bread wrap and suitably Indianized, the Frankie, or should I say the Tibbs Frankie, has satiated hordes of the hungry in search of a quick lip-smacking snack. Basically, it's a juicy naan bread with an egg coating and stuffed with mutton or chicken, rolled up and sprinkled with a unique masala that gives it its special flavor. The vegetarian option does not use eggs and the stuffings include paneer or potatoes.

Available all over the city. For a Tibbs Frankie closest to you, call +91 (0) 22 2821 4698

17. Gujarati thaalis

In fast food terms think of this as a large, all-you-can-eat combo platter served on your table in unlimited quantities. Three types of farsan (fried snacky things with a plethora of chutneys). Two kinds of vegetables. Two kinds of lentils. Dal and kadhi (hot and spicy yoghurt based dish). A basket of different rotis and puris (deep fried breads). Two kinds of rice. Two desserts. And mango pulp which the purists pour all over the plate. All this for a modest price. Gasp! A note on Gujarati cuisine: most dishes tend to be on the sweet side and that makes an interesting combination with the spiciness of the food. Mumbaikers either love it or ignore it.

Try Golden Star Thali, 330 Raja Rammohan Roy Road, Opp. Charni Road Station, Girgaum, Tel: +91 (0) 22 2363 1983. Or, Chetana, 34 K Dubash Marg, Kala Ghoda, Fort. Tel: +91 (0) 22 2284 4968 hting +91 (0) 22 2284 4968

18. Kheema Pao

Minced mutton cooked with onions, garlic, tomatoes, chillies and spices takes on many avatars here. In its original form, it is refereed to as plain Kheema.. Topped with a crisply fried sunny side up egg, it is called kheema single fry. And scrambled with eggs, it is called ghotala. And all three are best eaten with Mumbai's signature pao bread bun. Traditionally a breakfast dish, it is now eaten at all times of the day or night.

Try it at Stadium Restaurant, IMC Building, Veer Nariman Road, Churchgate, Tel: +91 (0) 22 2204 6819. Or at Olympia, Rahim Mansion, 1 Shahid Bhagat Singh Road, Colaba, Tel: +91 (0) 22 2202 1043 .


19. Kebabs

While the kebab per se may not be unique to Mumbai or the region, a few varieties that emerged from the Bohri Muslim community are truly unique. Gurda (kidney) and kaleji (liver) top this list. Charcoal grilled, they go great with freshly sliced onions and a squeeze of lime.

Try it at Ayubs, on the street behind Rhythm House, Kala Ghoda, open only in the evenings. The best beef kebabs are to be found at Sarvi, 184/196 Dimtimkar Road, opposite Nagpada Police Station, Byculla (W). Tel: +91 9833 533 305 . And for some outstanding north west frontier style Kebabs, go to Peshawari, ITC Grand Maratha, Sahar Road, Andheri (E), Tel: +91 (0) 22 2830 3030

20. Kolhapuri Mutton

The hotter the temperature of a city, the hotter the food. And it's true of this mutton dish that has its roots in Kolhapur, a city in the south of Maharashtra. It comes in two coconut based gravy variations. The nuclear strength version is called Tambda Rassa (a red chili spiced extravaganza). And the milder version is called Pandhara Rassa (yoghurt, cashew nuts and raisin embellished). Both go well with either rotis or rice when you're in the mood for a feast.

Taste the heat at Purepur Kolhapur, 1, Aditya Apartments, Parleshwar Road, Parleshwar Mandir, Vile Parle (E). Tel: +91 (0) 22 2613 4569

21. Kanda Poha

A must-have in Maharashtrian families, you will rarely find a badly made kanda poha dish. This simple, easy to make snack is made with kanda (onions) and poha (flaked rice) mixed with chopped potatoes and green chillies, sometimes even peas. Tempered with mustard seeds and garnished with fresh coriander and a squeeze of lime, it lights up dull days. And cements the many days in a marriage together.

Try it at Aswad, L J Road, Opp. Shiv Sena Bhavan, Dadar (W). Tel: +91 (0) 22 2445 1871

22. Misal Pao

Quintessentially from Pune, this rustic dish is made from a mix of curried sprouted lentils, topped with batata (potato) bhaji, poha (rice flakes), chivda, farsan, raw chopped onions and tomato. This hot and spicy dish is eaten with pao bread. To cut the fire, add some yogurt.

A good version can be found at Vinay Health Home, 71/83, Jawahar Mansion, Fanaswadi-Thakurdwar Corner, Girgaum. Tel: +91 (0) 22 2208 1211

23. Modak

A Maharashtrian sweet prepared during the Ganesh festival around August, modak is offered to Lord Ganesha, the elephant-headed god, because it is his favorite sweet. Wheat flour dough kneaded with milk, stuffed with grated coconut and mixed with sugar or jaggery. Shaped like a teardrop and steamed or fried. Typically 21 are made as an auspicious offering to the god and tons more for the rest of the family. It's a pity that it's made only once a year and in this region.

Some sweet shops do keep modak during the festival season but it is made of khoya (thickened milk) and is not the real thing. For that, you’ll have to drop into a home that is celebrating the festival.

24. Mutton Dhansak

Representative of Parsi cuisine, the mutton dhansak falls in the category of soul food. It is mutton cooked till tender in a lentil dal laden with spices. And it is eaten with browned rice topped with deep fried onions, garnished with mutton kebabs and sprinkled with a crunchy mix of chopped raw onions, raw tomatoes and coriander. And the aftereffects are usually exhibited in a sound afternoon nap.

This rich dish, outside of a home, is best had at Ripon Club, 123A MG Road, Opp. Bombay University, Fountain. Find a member to take you there. Failing which, go to Britannia, Wakefield House, 11 Sprott Road, Ballard Estate. Tel: +91 (0) 22 2261 5264


25. Mutton Sukke

Mumbaikers break out into sweat over this Malvani-style mutton dish. Chunks of mutton on the bone marinated in a hot Malvani masala and fried with onions and garlic and red chillies until everything browns and the meat is tender. It can be eaten with chapattis or wadé, rice flour pancakes.

Try it at Jai Hind Lunch Home, 6 Mantri Corner, Gokhale Road South, Dadar. Tel: +91 (0) 22 2431 4256

26.. Patra ni Machhi

Another top of the line Parsi dish. This is freshly caught pomfret, marinated in a chutney that includes grated coconut, green chillies, fresh coriander and mint leaves, cumin, sugar, lime and salt. It is then wrapped in banana leaf and steamed for about ten minutes. Gently unwrap and consume quietly, close your eyes and savor the flavor of a culinary culture that will fill your senses.

A very good patra ni machhi can be had at Ideal Corner, 12/F/G, Hornby View, Gunbow Street, Fort. Tel: +91 (0) 22 2262 1930. Only available on Saturdays.

27. Pao Bhaji

This specialty dish from the by-lanes of Mumbai has mashed steamed mixed vegetables (mainly potatoes, peas, tomatoes, onions and green pepper) cooked in spices and loads of butter. It is eaten with pao, which is shallow fried in even more butter and served with chopped onions.. Sometimes cheese and paneer (cottage cheese) are added. People from all over India come to Mumbai to eat pao bhaji.

Though widely available at local restaurants, try the sinful pao bhaji at Sardar, 166A Tardeo Road Junction, Opp. Bus Depot, Tardeo. Tel: +91 (0) 22 2353 0208

28. Prawns Koliwada

Contrary to popular belief that this dish originated on the Konkan coast, it is actually a very Mumbai dish and the story goes that it was created in the Sion fishing village, or koliwada, by -- and here’s the twist -- a north Indian immigrant from Punjab. These deep-fried prawns marinated in a batter of flour, spices and ginger garlic paste can be identified by their signature red color. And they are crunchy yet melt in the mouth. Pick the smaller sized prawns, they taste better.

Try the real thing at Hazara, GTB Nagar, Near the Gurudwara, Sion (W). Tel: +91 (0) 22 2409 2617

29. Nalli Nihari, a Muslim specialty

The phrase "breakfast like a king" gets taken to another level when you dig into a plate of Muslim nalli nihari. You could probably fight a war after this power meal made of soft and tender mutton shanks in a rich, greasy gravy filled with marrow and steeped in spices, the flavors exploding with delight. A crisp roti makes for the perfect accompaniment. Can you stomach this for breakfast?

The best Nalli Nihari can be had at Noor Mohammadi, 179 Wazir Building, Abdul Hakim Noor Mohammadi Chowk, Bhendi Bazaar. Tel: +91 (0) 22 2347 6188 . Just make sure you reach before noon or you may leave disappointed.

30. Puran Poli

A festive dish made by Maharashtrians and Gujaratis especially during Holi (to celebrate the end of the winter season) and Dussehra (to celebrate the triumph of Lord Ram over the demon Raavan). It is made by simmering chana dal (yellow gram) with sugar or jaggery (molasses or gur) till it dries up, and then hand-ground to smoothen it out. Nutmeg and cardamom powders are the flavorings. Palm sized balls of this paste are stuffed into wheat flour dough and rolled out to be roasted on a tawa frying pan with a little ghee (clarified butter). Do add a lot of ghee when you're eating them, they taste tops then.

Puran polis can be found in some grocery stores but they are a poor mass produced version of the real thing. The real ones can only be found in a Maharashtrian or Gujarati home.

31. Ragda Pattice

This twin delight is a combination of ragda, soft spicy rugged flavored chickpeas, and pattice, mashed potatoes shaped into fat patties and fried. The ideal way is to eat it is to crush the ragda with the pattice and pile on the accompaniments -- finely chopped onions, tangy tamarind sauce and fiery green chutney. Mash it all up and dig in for the true flavor of Mumbai.

A favorite street food, it is part of the chaat family and is commonly found all over. A good place to try it is Kailash Parbat, Sheela Mahal, 1st Pasta Lane, Colaba. Tel: +91 (0) 22 2284 1972


32. Sabudana Vada

For Maharashtrians, sabudana vada is the traditional 'upvas' or fasting food and the really hardcore folk fast up to four times a week. And the good news is that the restaurants never fail to oblige with hot crisp sabudana vadas for those who don’t have the time to make it at home. Sago is soaked until it puffs up. Crushed boiled potatoes, green chillies, coriander leaves and salt are kneaded in. They are then fashioned into palm-sized patties and deep fried until they turn crisp and golden. And then one bite leads to another and another.

Sabudana vadas are available at most Udipi hotels and roadside stalls. But try the ones at the R K Studio Canteen, Chembur. They are really special.

33. Samosa

It's best to bite into a hot one, hiding under a street stall during a typical Mumbai monsoon downpour. When you go through the crisp crust, you meet the steaming and savory-with-a-hint-of-sour chunks of spiced potatoes and peas. Lovingly shaped into triangles and deep fried, these calorie busters are worth the one week that you’ll need on the treadmill to work it off. But a samosa can also give you heart at that last leg of your day when transport is not in sight, it's dark and there's a long way home.

You can ask for Guru Kripa samosas at many stores across Mumbai. Or go to the original Guru Kripa Hotel, 40, Guru Kripa Building, near SIES College, Sion. Tel: +91 (0) 22 2407 1237


34. Kobe Sizzlers

As kids, a sizzler was part of the "growing up in Mumbai" experience. The sight of a sizzler arriving at your table, like an old steam engine, sizzling and steaming and spluttering to a halt in front of you, was an exciting experience. A combination of grilled meats and vegetables served on what looks like a hot chunk of black iron, with a side of mashed potatoes or fries and gravy. Sizzlers come in several vegetarian options too. Long lines at restaurants are a testimony to its enduring popularity.

Give sizzlers a try at places synonymous with the word. Such as Kobe, 13/14 Sukh Sagar, Hughes Road, Opera House. Tel: +91 (0) 22 23632174. Or Yoko, West View, S V Road, near Akbarally’s, Santacruz (W). Tel: +91 (0) 22 2649 2313


35. Sorpatel and Vindaloo

These Goan specialties set your taste buds on fire and grandmothers are rumored to pass out feni shots (a strong Goan brew made from palm or cashew nuts) to douse the flames. The sorpatel has all parts of the pig, including its blood, in the recipe. And the vindaloo is made with chunks of fatty pork meat cooked with spices, red chillies and lots of vinegar. Ideally, they are eaten the next day, after having spent the night soaking in all the juices and flavors.

Try sorpatel, vindaloo and other Goan delicacies at City Kitchen, 301 Shahid Bhagat Singh Road, Fort. Tel: +91 (0) 22 2261 0002. Or, New Martin Hotel, 11 Glamour House, Strand Cinema Road, Colaba. Tel: +91 (0) 22 2202 9606

36. South Indian 'Meals'

"Meals Ready" is a common sign found outside South Indian restaurants. In front of Udipi hotels, a euphemism for all south Indian cuisine, it means vegetarian meals laid out on a thaali, a stainless steel plate, or on a traditional banana leaf. A couple of vegetables, sambar (spicy and sour lentils and vegetables boiled with masalas and spices), rasam (a hot and fiery lentil soup-like dish) and curds (yoghurt) served with heaps of rice and eaten in that order. A non-vegetarian version of the 'Meals' can be found in 'Military' hotels.

Try the 'meals' at this 68-year-old haven: Rama Nayak’s Udipi Shree Krishna Boarding, bang outside the Matunga (E) station. Tel: +91 (0) 22 2414 2422


37. Zhunka Bhakar

This dish has deep roots in the farming and working class communities of interior Maharashtra. Considered the common man's food, a political decision was made at the highest echelons of government to make it available everywhere. Overnight, thousands of zhunka bhakar stalls opened, none pricing it more than Rs 10. Traditionally, the zhunka is made using chopped onions tempered with mustard seeds and kadipatta leaves mixed with chickpea flour and is dry. It is eaten with jowar (millet) bhakri or roti.

Try the stalls opposite Chhatrapati Shivaji Terminus (originally called Victoria Terminus) and BMC Headquarters.

38. Varan Bhaat

If you wanted to name one truly soul satisfying food of Mumbai city, then this would be it. The simple and truly humble dish is made by lightly tempering cooked-till-soft toor dal (a lentil) with ghee (clarified butter), turmeric and cumin powder. Served over steaming hot rice, or bhaat, it assumes magical, mythical proportions.

A staple in Maharashtrian homes, that's really where you should be eating it. But do give Diva Maharashtracha a try. T H Kataria Marg, Mahim. Tel: +91 (0) 22 2445 4433.


39. South Indian Tiffin: Idlis and Vadas

What started as tiffin in British India -- a light meal that was had between meals -- has become a rage all over the country. And especially in hard working Mumbai. Here you will find a South Indian tiffin available every half a kilometer and at any time of day or night. These steamed (idlis) or fried (vadas) dumplings made with multi-grain lentil batter are best scooped up with coconut chutney or dunked into hot sambar (spicy and sour lentil and vegetable soup, boiled with masalas and spices).

The finest South Indian Tiffin can be found at Madras Café (+91 (0) 22 2401 4419), Anand Bhavan (+91 (0) 22 2401 5745) and Idli House (+91 (0) 22 3246 0111), all located around King’s Circle, Matunga.


40. Vada pao

In the vast fast food world of Mumbai, this is the tastiest "cutlet in a bun" by a mile. And no, it's not available at McDonald's. Every Mumbaiker's favorite on-the-go snack, the vada pao satiates millions every day. And the recipe, hard to duplicate because each stall owner has his own secret ingredient, uses a combination of boiled potatoes mashed with fresh coriander, green chillies, a bit of ginger and sometimes garlic, made into palm-sized balls, dipped in a chickpea flour batter and deep fried till golden. They are stuffed into a pao, which has been applied with a layer of spicy green chutney and a fiery red garlic crush. Tastes best when eaten hot.

Brinjal aka Eggplant aka Aubergine Salad

Ingredients:

One large Brinjal

Very little cooking oil

One brush

For salad:

Finely chopped onion

Finely chopped tomato

Curd

Finely chopped coriander
Chopped green chilies
Crushed black pepper

Jeera powder

Salt

Brush oil on one large brinjal. Roast the same on the gas directly (you could use a microwave or you can keep an iron mesh on the gas for this) for 8-10 minutes or till the covering starts cracking, Keep aside for cooling. Meanwhile prepare the salad items in a bowl. Now remove the cover and mash the white portion of the brinjal in a bowl. Use the liquid that oozes out of the cooked brinjal – don’t throw this – it adds to the taste. Mix with the ingredients for salad. Keep in fridge. Serve with bread/roti or have as it is.

Enjoy!

Mainland China (Andheri) - Lunch Buffet

After ages decided to go for a Buffet on Sunday which friends said is quite good but as it turned out one friend had some work on Sunday and we decided to go on Saturday for which she could not come. Finally 2 of us decided lets go and reached Mainland China in Andheri Link Road behind Hyundai Showroom at around 2 pm. We were told to wait for few minutes just so that we can get a seat and soon we entered seeing the buffet for Saturday I was pleasantly surprised and rubbed my hands in anticipation.

Buffet Details:
Cost: Rs. 699 (inclusive of taxes)
Soup: One Veg and One Non Veg
Starters: 5 Veg and 5 Non Veg
Main Course: 5 Veg and 5 Non Veg (excluding Rice and Noodle)
Desserts: 14 Varieties
Also as complimentary you do get a Kingfisher Beer/Iced Tea/Fresh Lime Soda

The good thing is the waiters serve you the soup and the starters so that you can relax on your table, talk and eat no need to get up again and again. As we were pure non-veggies decided to go for Chicken Dumplings, Chicken Satay, Prawns Satay and one black chicken which looked like manchurian but Chicken was too hard. For veg there was Veg Dumplings, Spinach Wanton and Veg Chrispy which we tried. Sometimes the food used to come out cold and later we saw to keep them warm they kept it under a bulb (yes! brilliant idea! not)
We got ourselves a Sea Food Delight Soup which had, I think, around 5 varieties of fish in it tasted average but no complains.
After chatting a bit as we both were stuffed with the starters, walked out to get the main course which was super considering it had Fish, Shrimps, Crabs, Lobsters and Lamb with dash of Rice and Noodles everything tasted quite good and was worth it.
Dessert section was amazing which now I regret of not having it before the main course it had different kind of fruits, lots of pastries and one Chinese specialty (starts with a D) name which I currently don't remember.
So if you want to have value for money meal this place is good enough, bit noisy as the place was full but nice place.

Food At Diveagar - Suhas Bapat Khanaval

A beach located approx 200 Kms south of Mumbai on the Konkan Coast known as Diveagar which is near the Harihareshwar and Shrivardhan. Not going to talk about this place but about the food we ate, for the details of the place it will come up soon on this blog.

Reached there around 11 am after a good 5+ hours of driving our lunch was at Suhas Bapat's Khanaval which was suggested by many bloggers and locals as well. The place is located just before Marathi School and 5 minute walk from MTDC. The most important thing about these places is you cannot just land over there and order your food make sure you call atleast 2 hours before so they cook accordingly.

We reached the place at 2 pm after dipping and playing in the nice and cool water. The place is nothing much to write about and you can miss it if you drive by it. So keep on asking the locals where the place is.
The entry is a big courtyard going towards a big shade where there are tables and chairs set up and Aunties serving food to the travelers/tourist. Get yourself comfortable and sit the plates will come and aunties will start serving you the food with a smile first comes the spicy green chutney which I did not try as I know my body and tongue cannot handle it, then the salads, then salt, then Jack Fruit Vegetable which I had for the first time, then Aloo Capsicum vegetable, Poli (which is sweet roti) and Dal

Everything was top notch and felt like I was having home food, wait, yes it was home food but cooked in large quantity. And everything was unlimited and aunties served us like their own kid not making us wait for anything. I must have had around 8 polis, I think and lots of Jack Fruit Vegetable. And to top it off we had told them create the special modak which was made of maida, jaggery and coconut.

And after having so much we were so satisfied and could not walk. And now to the best part cost of the unlimited awesome thali was on Rs.  60
So if you are at Diveagar this place should not be missed and also the most important part this place is open only for LUNCH!

Kareems Vashi - Can be avoided

Kareems is one of my favorite places to eat in Mumbai for their awesome Chicken Tandoori and other things. The best ones are in Malad and Bandra Carter Road but in this post I am not writing about either of these place but writing about one in Vashi which is in InOrbit Mall next to KFC.

Met up with a friend after a long time and had already decided to try out Kareems which was told by my colleagues which could be avoided but as we were hell bent on having Chicken Tandoori we reached there. It was Friday and around 9 PM we reached there and got ourselves a seat.

First thing we noticed was the place was dark as if we are sitting in a lounge, and the decor was similar to all Mumbai Kareems. Also the place was so short staffed that there was only one cleaning guy and 3 waiters. Dunno it has to do with recession or no one wants to work there at all.

We sat and the waiter came around to take our order after we had to call him and we ordered Chicken Tandoori and Mutton Kheema as other dishes which we wanted was not there in the kitchen (i mean pathetic!)

We had our not so succulent  Chicken Tandoori and Mutton Kheema was just Masala cooked and mutton put over it, we could taste the Elaichi, Black Pepper and some ginger but no mutton. Totally DISAPPOINTED! and the guys sitting next to us were also pissed with their butter chicken which the waiter tried to say it is cooked the way it should be....by that time we were out.

So if you want to take someone to Kareems in Vashi better avoid it and take them to food court upstairs in Inorbit you will be much happier.

Recipe: Universal Dip - One Dip Many Flavors

Well this is again from my Healthy cooking Chef, Srushti an Universal Dip.

This is the bestest Dip that I have ever tried. And since I made it the first time, I have tried loads of versions and this is now a standard in my home…

Ingredients:

Curd

Finely chopped Garlic

Finely chopped Spring Onions

Parsley/coriander

Salt

Freshly ground pepper

Optional:

Finely chopped capsicum/carrot/cucumber

You need to take a muslin cloth and hang curd over night over a bowl. If you are wondering what a muslin cloth try using a gents handkerchief it will solve the purpose. Now if u are making this in the morning hang the curd for at least 5 hours before u start with the dip. Now whip this hung curd so it gives a creamy texture. Add the garlic, spring onions, salt, pepper and parsley to this and mix. Your Universal dip is ready.

If you are health conscious you can use this dip for parties and serve with carrots and cucumber or if u are not so health conscious you could serve this with French fries and chips. You could add some fresh chopped mint to the dip and also have it with pakodas.

You could also add finely chopped capsicum/carrot/cucumber and use this same dip as a sandwich spread or a paratha topping.

Oven Fresh - From Breads to Cakes to Cookies

Well, mom and dad out of town for 2 days and it was dinner time so I knew there will be nothing at home. Called up Soumya and Nanda also joined in meeting me at King Circle. Driving past the Mumbai evening traffic we decided to go to Oven Fresh instead of the planned place (which I have yet to recall the name).

Situated in small lane called Ranade Marg (hard place to find a parking kinda road) near Shivaji Park. Weekday, and we had to wait, yes yes the place is not that big but on a weekday waiting for 15 mins does speaks high laurels of the place.

As soon as you enter you see breads and donuts and muffins on your right and next to the couch counter you will see pastries there waiting for you to eat and not the regular ones though...something interesting like Premium Black Forest, Orange Hazelnut, Banana Cream Pastry. Only one Banana Cream Pastry was left, both me and Soumya fell in love with it. Purchased it before anyone could get their hands on it (and we are glad we did).

I am not going to talk about the place and ambience of the restaurant who gets a waiting on weekdays..lemme talk about the important stuff.....FOOOOOD!!

I will go by the chronological order of what all we got...

1. Cheese Garlic Bread, half plate which gives you 4 small decent size breads.

2. Veg Steak in Barbeque Sauce: Herb flavored rice with aloo cutlet (a big one) and red spicy sauce. Bit cold but we did not complain coz it was tasty

3. Pasta Ravioli in Mushroom Sauce: Ravioli, with a totally different kind of sauce, creamy orange colour one.

4. Chimichangas: Red beans in a big fried kind of bread with yogurt and salsa

5. Veg in crepes in Smoked herb: Brocolli in steamed nachos..nothing worth writing about also can be avoided

6. Spicy Tropical Diaquri: Gauva, pineapple smoothie with a hint of tobassco

7. Green Apple Fizz: A refreshing fizzy apple drink

8. Hazelnut chocolate smoothie: Super thick chocolate smoothie with hazelnut cream

9. Hazelnut Orange Cake: Not a cake cake style but something different...a must have

Total cost: Rs. 980

Satisfaction: Priceless

Address: 

Oven Fresh

J Ranade Marg, Dadar West, Mumbai, Maharashtra

022 32492666‎

*so for all pure veggies this is a place to go and have some super dooper awesome food*

10 Barbecuing Commandments

Image via Wikipedia

BE ORGANIZED:


Have everything you need for grilling -- the food, marinade, basting sauce, seasonings, and equipment -- on hand and at grill side before you start grilling.


GAUGE YOUR FUEL:

There's nothing worse than running out of charcoal or gas in the middle of grilling. When using charcoal, light enough to form a bed of glowing coals 3 inches larger on all sides than the surface area of the food you're planning to cook. (A 22 1/2-inch grill needs one chimney's worth of coals.) When cooking on a gas grill, make sure the tank is at least one-third full.


PREHEAT THE GRILL TO THE RIGHT TEMPERATURE:

Remember: Grilling is a high-heat cooking method. In order to achieve the seared crust, charcoal flavor, and handsome grill marks associated with masterpiece grillmanship, you must cook over a high heat. How high? At least 500°F. Although I detail this elsewhere, it is worth repeating: When using charcoal, let it burn until it is covered with a thin coat of gray ash. Hold your hand about 6 inches above the grate. After 3 seconds, the force of the heat should force you to snatch your hand away. When using a gas grill, preheat to high (at least 500°F); this takes 10 to 15 minutes. When indirect grilling, preheat the grill to 350°F.


KEEP IT CLEAN:

There's nothing less appetizing than grilling on dirty old burnt bits of food stuck to the grate. Besides, the food will stick to a dirty grate. Clean the grate twice: once after you've preheated the grill and again when you've finished cooking. The first cleaning will remove any bits of food you may have missed after your last grilling session. Use the edge of a metal spatula to scrape off large bits of food, a stiff wire brush to finish scrubbing the grate.


KEEP IT LUBRICATED:

Oil the grate just before placing the food on top, if necessary (some foods don't require that the grates be oiled). Spray it with oil (away from the flames), use a folded paper towel soaked in oil, or rub it with a piece of fatty bacon, beef fat, or chicken skin.


TURN, DON'T STAB:

The proper way to turn meat on a grill is with tongs or a spatula. Never stab the meat with a carving fork -- unless you want to drain the flavor-rich juices onto the coals.


KNOW WHEN TO BASTE:

Oil-and-vinegar-, citrus-, and yogurt-based bastes and marinades can be brushed on the meat throughout the cooking time. (If you baste with a marinade that you used for raw meat or seafood, do not apply it during the last 3 minutes of cooking.) When using a sugar-based barbecue sauce, apply it toward the end of the cooking time. The sugar in these sauces burns easily and should not be exposed to prolonged heat.

KEEP IT COVERED:

When cooking larger cuts of meat and poultry, such as a whole chicken, leg of lamb, or prime rib, use the indirect method of grilling or barbecuing. Keep the grill tightly covered and resist the temptation to peek. Every time you lift the lid, you add 5 to 10 minutes to the cooking time.

GIVE IT A REST:

Beef, steak, chicken -- almost anything you grill-will taste better if you let it stand on the cutting board for a few minutes before serving. This allows the meat juices, which have been driven to the center of a roast or steak by the searing heat, to return to the surface. The result is a juicier, tastier piece of meat.


NEVER DESERT YOUR POST:

Grilling is an easy cooking method, but it demands constant attention. Once you put something on the grill (especially when using the direct method), stay with it until it's cooked. This is not the time to answer the phone, make the salad dressing, or mix up a batch of your famous mojitos. Above all, have fun. Remember that grilling isn't brain surgery. And that's the gospel!


Excerpted from 'The Barbecue Bible'

Jhat-Pat Healthy Palak Chicken

Well my first recipe post written by Srushti who cooks really amazing food and can cook so many variety of dishes. She had come up with Chocolate Rum Mousse which was the best I had after having some great Promfret Fry and Prawns.

So please enjoy and note down this.....

Ingredients:

250 gms boneless chicken

250 gms spinach with stems (Washed)

50 gms Fresh coriander

2 medium Onion (Finely Chopped)
1 Whole garlic (Finely Chopped)

Asafeotida

Turmeric

Chilly powder

Coriander powder

Salt

For Marinate:

One tablespoon Curd

Turmeric

Chilly Powder

Jeera powder

Salt

For the Palak base:

Boil water in a large container

Put the washed spinach in the water for 5 minutes

Make a paste of spinach and fresh coriander and keep aside.

In a pan take 1 teaspoon oil (teaspoon and not tablespoon) sprinkle some asafoetida then fry finely chopped onions. Once the onions turn brown add finely chopped garlic. Add half a teaspoon each of turmeric, chilly power, coriander powder and salt to taste. Once the masala turns a soft brown add the spinach coriander paste.

For Chicken:

Cut boneless chicken into medium pieces. Marinate chicken pieces, keep aside for 7-8 minutes. Then roast the pieces in tandoor. In case you do not have facility to roast the chicken pieces, stir fry in a pan with 1 teaspoon oil. Boneless chicken cooks very fast and you can cook it in an open pen within 4-5 minutes.

Mix the chicken pieces with the Spinach. Tah dah! your Healthy low fat Spinach Chicken is ready.

Garnish with coriander leaves or some milk cream or Chopped almonds.

Ok, for vegetarians you could replace chicken with Paneer and follow the same process. Alternatively you could boil some sweet corn kernels and add to the spinach. 

Prep time 10 minutes

Cooking time 10 minutes