Spicy Garlic Chutney (Teekha Lahsun Chutney)

Necessity is the mother of invention. And if not invention then atleast the attempt to rediscover. All these years of living in Maharashtra and Gujarat got me really hooked to Vada Pav. And coming back to Delhi, if it was one thing that I missed it was the simple vada tucked away in a bun which had been smothered with a dry garlic based chutney. The only place that came close to satisfying this urge to have vada pav was the food stall in Dilli Haat and at what expense. You spent hours dodging the Delhi traffic and then fighting your way to get a decent parking, since Dilli Haat happens to be in a crowded place. Once you had parked your car, you stood in a queue to buy your ticket and if your luck was really rotten the queue would end up snaking right till the edge of the road and you will have to wait a good 20 odd minutes to buy your ticket. Once you bought the tickets, you would go through security, and then through swarms of people and handicraft shops to the Mumbai food stall. There you would get your taste of Mumbai street heaven for 70 rupees only. There was a time, I just hopped across the street in Mumbai to buy my vada pav for 5 rupees  If I was in an indulgent mood, I would also throw in a cutting chai from the tea vendor next to the vada pav wala. But then good times don't last, memories however, do.

I digress. Coming back to the point of Vada Pav, it was the dry garlic chutney that lifted this simple fritter in a bun to greatness. And all these years this dry chutney which had been readily available in supermarkets kept my craving at bay. Not recently though. We decided to make some vada pav at home. Making the vadas was a piece of cake and pavs these days are available across the country thanks to the national liking for Pav Bhaji. Still one bite and something was found missing, and as al of us in the family looked at each other with the "Mazaa nahin aaya" look (didn't get the excitement), the eureka moment hit us. It had been the chutney all along. The simple spicy garlic chutney which stared at us innocently from the supermarket aisles with a 'take me home' look. A sudden dash to the all the supermarkets nearby only yielded disappointment. No one stocked it up here and I was in no mood to scout the entire Delhi and Gurgaon market space for it. So, made a few frantic calls to my Gujju and Maharashtrian friends and made it on my own.

It was easy to make that I made a few jars. Later that evening at a party, this simple chutney stood out amongst all the dishes prepared and the requests literally poured in to supply them with a few jars if not the recipe. Well, here is the recipe, try it out and give me shout as to how it went. All I can tell you is, that I think I will be making this every few days since my better half seems to be having this with everything. Thankfully, I can now firmly think that it has displaced the gunpowder, which found its way on her plate with every meal. Not that I have anything against the gunpowder..I just like this one better.

And as for the Vada Pav, the recipe for the bondas (the vadas dear) will follow in the next post. Till then prepare this chutney and save it up for the vada pavs.

Spicy Garlic Chutney

Ingredients:
Garlic, peeled and minced finely - 60 gm
Green Chilies, minced finely - 20 gm
Dessicated Coconut - 30 gm
Peanuts - 20 gms
Sesame seeds - 20 gms
Hing (Asafoetida) - A pinch
Red Chili Powder - 10 gms
Cumin Powder - 5 gms.
Salt to taste
Oil - 5 ml.

Method:
1. Roast the peanuts and sesame seeds slightly till the raw smell goes. Do not burn them. Wait till they are cool, then make a dry powder of them in the processor.
2. Heat oil in a pan. Add in the hing and as it crackles, add in the minced green chilies. Cook for 30 seconds.

3. Add in the minced garlic and cook for a minute.

4. Add in the dessicated coconut. Cook for a couple of minutes till it changes color. Do not let it brown.

5. Switch of the flame and add in the cumin powder, red chili powder and salt. Mix well. You will notice that the entire mixture now looks totally red.

6. Add in the powdered peanuts and sesame seeds. Mix well.

7. Taste and adjust seasoning.

Note - The quantities given can be adjusted by you based on your preferences and tolerance to spices, esp. red chili powder.

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Khaman ...A lot of us call it Dhokla

First, what we call Dhokla all across India and other places is not dhokla ( I am referring to the yellow steamed cake). It is Khaman. Dhokla is something different, white in appearance as against Khaman which is yellow. Both are steamed gramflour cakes. In some areas, it is also called Khaman Dhokla ( yes both names together).

My 3 year stint in Vadodara, exposed me to this fact alongwith the elegance of Garba and appreciating Gujrati food. As with the rest of the country, this region is seeped in rich history and culture and is culturally vibrant place to be in. The food, predominantly vegetarian, is a blast of different flavors as one travels from one part of Gujrat to another, ranging from bland to sweet to absolute spicy stuff.
I tired my hand at some Khaman today....and that too not so traditionally in a microwave. Plan to make another batch tomorrow. The reason being that I had loads of sour yoghurt leftover.

Ingredients:
For the Batter:
2 cups Bengal gram (Soaked Overnight or for 8 hrs)
2 tbsp rice ( soaked overnight or for 8 hrs)
1 cup sour yoghurt ( This is what motivated me to make this dish as I had lots leftover)
Salt to taste
1 Tsp ginger Paste
1 tsp turmeric powder
1 green chilies ( Finely chopped)
3 tsp sugar
4 tsp lemon juice
1/2 tsp soda-bi-carbonate
For the Tempering:
A pinch of asafoetida (Hing)
1/2 tsp mustard seeds (rai)
5-6 curry leaves
3 Green Chillies (Slit)
4 tbsp oil
For the Garnish :
2 Tsp Lemon Juice
2 tbsp grated coconut
Sprigs of Corriander

Method: To Make Batter:

1. Grind the soaked Bengal Gram and rice into a paste in a blender with the sour yoghurt.
2. Mix salt, turmeric powder and keep the batter aside for about 8 hours to ferment.
3. When the mixture has fermented, add ground green chilies, ginger, sugar, lemon juice and soda-bi-carbonate to the batter and mix well.

To Make Dhokla:

1. Grease a pan or microwaveable dish.
   
2. Pour in the batter into the pan and microwave for 7 minutes with cover. Rest for a minute and open the lid of the pan.
3. When all the dhoklas are prepared, cut them into square or diamond shapes.
4. Heat oil in a pan, add ground asafoetida, mustard seeds, green chillies and curry leaves. Pour this seasoning on the dhoklas.
5. Sprinkle some Lemon Juice on top.
   
6. Garnish with grated coconut and corriander sprigs.
   
7. Serve as a tea time snack.
   

Note:
1. The batter should be a bit thicker than a pakora batter. If not, add in a little water.
2. If dhokla are hard and not spongy. Microwave for another one minute.
3. Ideally steam the dhokla batter if you can.
4. One variation to try: Pour in half the mixture and steam/microwave for 3 minutes. Take out and layer the top with green mint chutney. Pour the remaining batter on top. Steam/Microwave again for 3 more minutes. The sandwich Khaman or Double Decker Khaman is ready.

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