Healthy Methi Mathris

Who doesn't like Mathris during tea time? Crispy and salty mathris make up for a refreshing snack on the go. I remember as a kid, whenever we had a trip coming up, mom would prepare yummy mathris to be munched throughout the long train journey. Mathris are a favorite item in the wedding return gift sweet boxes (we call them Bhaaji in North). When I got married, we had a good quantity of mathris left from the Bhaaji. Every evening, after returning from office, the Mathris would give me and my MIL company with our evening chai. Often, we would prepare papdi chaat with the leftover mathris. 

There is magic in the hands of Delhi Halwais (special chefs for preparing sweet and savory items). Almost everyone in the North have their favorite Halwai shop from where they get their dose of Samosa, Kachoris and Mathris. 

After moving to Mumbai, I terribly missed the Delhi walla mathris. I did find good Mathris at some shops here however, my soaring waistline keeps me away from fried food.

Few days ago, as it was raining, my taste buds craved for Mathris. So, I decided to pamper them the healthy way and prepared these Baked Methi Mathris. Apart from being non fried, these Mathris are made with 100% wholewheat flour and yet, they taste so crispy and yum. Since Methi imparts a certain bitterness, you may keep the quantity of methi leaves less in your first attempt.

Over to the recipe now...

Ingredients

Whole Wheat Flour - 1 Cup

Chopped fenugreek (Methi) leaves - 1/2 Cup (You may adjust the quantity to your taste)

Salt - 1 1/2 tsp or to taste

Turmeric Powder - 1 tsp

Coriander Powder - 1 tsp

Carrom Seeds/Ajwain/Ova - 1 tsp

Red Chilli Powder - 1/2 tsp (I didn't add as I was preparing for my kid)

Oil/Desi Ghee - 1 tbsp + for brushing

Water - 1/2 Cup

Method

1. In a mixing bowl, take the wholewheat flour. Add the chopped fenugreek leaves, salt, coriander powder, turmeric powder, carrom seeds and red chilli powder.

2. Add the desi ghee/oil. Add water bit by bit and bind into a still dough.

3. Cover with a dry cloth and rest for 15-20 minutes.

4. Roll the dough and divide into 15 small balls.

5. Roll each ball into a thin disc.

6. Arrange the discs on a greased baking tray.

7. Slightly prick with a fork to ensure that the Mathris don't rise.

8. Brush some ghee on the discs.

9. Bake in a pre heated oven at 180 degrees for about 20 minutes or till the mathris turn golden brown.

Note - You can adjust the quantity of fenugreek leaves as per your preference. Start with small quantity and increase if you feel like. 

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Who doesn't like Mathris during tea time? Crispy and salty mathris make up for a refreshing snack on the go. I remember as a kid, whenever we had a trip coming up, mom would prepare yummy mathris to be munched throughout the long train journey. Mathris are a favorite item in the wedding return gift sweet boxes (we call them Bhaaji in North). When I got married, we had a good quantity of mathris left from the Bhaaji. Every evening, after returning from office, the Mathris would give me and my MIL company with our evening chai. Often, we would prepare papdi chaat with the leftover mathris. Few days ago, as it was raining, my taste buds craved for Mathris. So, I decided to pamper them the healthy way and prepared these Baked Methi Mathris. Apart from being non fried, these Mathris are made with 100% wholewheat flour and yet, they taste so crispy and yum. http://shaivikafunda.blogspot.com/2018/09/healthy-methi-mathris.html?m=1 #healthyrecipe #healthyfood #health #healthyeating #healthybaking #healthy #snacks #teatime #recipe #foodie #foodblog #foodblogger #food #snacks #delicious #tasty #tastebhihealthbhi #yummy #shaivikafunda #instagood #picoftheday #recipes #indianfood #india #indiansnacks

A post shared by Shaivi Sharma (@shaivisharma) on Sep 28, 2018 at 3:59am PDT

Book Review - The Assassinations

Author - Vikram Kapur

Publisher - Speaking Tiger

Genre - Fiction

Pages - 211

Price - Rs. 299

First Impressions

The year 1984 is a very important special year for me, because I was born that year. Well, on the serious front, being a Delhiite I have heard many first person accounts of the 1984 riots. When merely listening to those accounts shook me, imagine what those people would have gone through. I hardly get to read anything about 1984 these days, so I was quite intrigued when i came to know about this book. 

The cover bore a fiery read look, symbolising the flames that had engulfed the once peaceful city and burnt many lives, hopes, desires and friendships. All that they left behind were burnt houses, burnt lives and ugly scars that refuse to leave the hearts of those affected. 

My View
If you have lived in Delhi during the 1980s, you would have your own set of memories related to the 1984 riots, irrespective of your religion. Having been born and brought up in Delhi, I have heard several accounts of the riots from my parents and in-laws. Those few hours of lawlessness left scars of a lifetime to many lives. I recall having once met a Sikh uncle at a social gathering whose one arm was amputated. When I asked my mom how he lost his arm, she made a grim face and told me in a hush tone, "He lost his arm in the 1984 riots". While uncle was happily enjoying his Patiala peg, I am sure the drink would do nothing to remove the ugly memories from his mind. When my mom in law came to know about the plot of the book, she went in past and recalled how houses were burnt in the nearby colonies. In my previous organisation, a Sikh woman told me how she and her family had to hide in the Gurudwara for days before they felt safe to venture outside. 

To feel unsafe in one's own home is the worst fear come true and sadly, this happened in the city I call my home. For those who unlike me, haven't had the chance to hear the stories of survivors, The Assassinations beautifully narrates how one incident can affect the destinies of multiple generations. 

The book portrays through Prem, Deepa and their families the physical, social and emotional trauma people went through in the times that followed the assassination of Mrs. Indira Gandhi. Prem, the son of a migrant Punjabi family and Deepa, the daughter of a an affluent Delhi Hindu family are head over heels in love. Even as Deepa's father, a beaurocrat has his hunch on the upcoming situation becoming tense due to Operation Bluestar, the father in him is unable to say no. While Prem and Deepa are engaged and weaving dreams of a rosy life ahead, the flames of Operation Bluestar and its aftermath reach Delhi. In the lawlessness and riots that followed, Prem was transformed overnight from a guy next door to a youth with endless turmoil going in his mind. The effect is seen on their relationship as well, however keeping the focus on the aftermath, the book does not unnecessarily drags on their relationship. While reading a book like this, one often anticipates the next, so while I had anticipated Prem and Deepa to be the focus till the end, I was shocked when they both die in a militant attack. I think it was the powerful narrative after their untimely death which brings brownie points to the story. The story suddenly shifts focus to the lives that remain, how they try to pick up the remains and move on. While Deepa's parents live a life of endless guilt having agreed for the match, Prem's family tries best to escape the tag of a militant's family. The story fast forwards two decades later, where both families are seen struggling with the after affects of the incident. They do move on physically, however the scars on their hearts refused to fade. 

Hits

• One has to be very careful when touching upon such a sensitive topic as Operation Bluestar and the 1984 riots. I am impressed how the author beautifully captured the pulse of those times without any exaggeration or digression. 

• The chapters are divided aptly before and after 31st October 1984, which makes it easy to understand the sequence of events.

• Each character is penned thoughtfully and has an important role to play in depicting the mindset of each generation.

• The consistent pace of the book is its biggest plus point. Without any exaggeration, the book is able to keep the reader glued and one literally feels transported to 1984. 

• Unlike a lot of books that use such incidents to grab eyeballs without focusing much on the storyline, The Assassinations is a book that delivers what it promises. The powerful story not even once loses focus from the core issue and even as you flip the last page, your heart might say a silent prayer for those who suffered in those horrible times. For a moment, I felt as pained for the characters as I had felt while watching the 90s movie Maachis.

My Rating
4.5/5

A must read, for its powerful narrative.

I received the book from WritersMelon for an honest review.

Easy Eggless Sweet Buns

I have a very old and loving bond with sweet buns, thanks to Harvest Gold brand of North India. 

Well, as luck would have it, both my school and college were at different corners of the city. So, one way commuting used to take me atleast an hour. As both the places were very strict about entry timings, for a good 20 years of my life, I was always out of the house at 7 a.m. sharp, which meant often skipping breakfast. While mom would exercise her control during school days and hand me a dabba (tiiffin), college being IHM, no dabba was required. So I began to skip breakfast as well and always had the excuse of "who will carry the load" to answer my parents. But, parents being parents know how to have their way. So mom would often pack sandwiches in foil/tissue paper that I didn't have to carry till college. I could eat and discard the packing in any streetside dustbin. 

Then one day, when I went to buy milk with Papa, I spotted Harvest Gold sweet buns. While I asked Papa to buy me one just to try, I didn't know I would be hooked on to the taste for life! I remember until I was working in Delhi, when in hurry I would often buy a packet of sweet buns and have them for breakfast while on my way to college/work. Those days a packet of 2 buns came for just 10 bucks!

Sadly, ever since I moved to Mumbai, I haven't had them. Often when in the morning rush, I miss my breakfast I sit on my desk and wonder, "Kaash Mumbai mein bhi Harvest Gold ke buns milte" (wish we got Harvest Gold buns in Mumbai).

Then, few days ago when I was feeling lazy to prepare breakfast for Mr. Hubby, I again began to miss my sweet buns. Bas, fir kya thha, after a quick google search, I went through a few recipes, tweaked a bit and voila! I had my very own sweet buns smiling at me from the baking tray!

While most recipes used 100% All Purpose flour, I used a good amount of whole wheat flour. Also, few days ago I was shocked to know that the tooti frooti I had been loving all my life is actually raw papaya cooked in sugar syrup and coated with artificial colours! So, I used raisins and trust me, they give the buns a better flavour than tutti frutti. Most recipes I saw use milk powder however, I prefer to knead my buns with milk instead as the it gives an amazing flavour and softness to them. I also use only desi ghee as fat as I am partial to the goodness of Cow Ghee!

So, sharing the recipe for sweet buns, more so that I don't forget how I made them!

Ingredients

Instant Dry Yeast - 3/4 tbsp

Grain Sugar - 1 tbsp

Salt - 3/4 tsp

Baking Powder - 1 tsp

Wholewheat Flour - 1 Cup

Refined Flour - 1/2 Cup

Desi Ghee - 1 tbsp + for brushing

Powdered Sugar - 3 tbsp

Warm water - 2 tbsp for yeast activation

Warm Milk - 1 1/2 Cup + for milk wash

Raisins - 1/4 Cup

Method

1. In a bowl, take the yeast, sugar and mix well. Add warm water and mix. Cover and the let mixture rest undisturbed for 10 minutes for the yeast to be activated.

This is how the yeast looks after 10 minutes.

2. In a mixing bowl/Paraat, take the wholewheat flour, refined flour, powdered sugar, baking powder, salt and mix well. 

3. Add the activated yeast mixture. Now using warm milk, knead a soft dough. After you knead for 4-5 minutes the dough will start getting sticky. However, add the ghee to make things more manageable and knead well until the ghee gets absorbed in the dough making it soft and smooth.

4. Make an even ball of the dough by tucking all folds below and keep in a greased bowl for proving for one hour at a warm place. I use my switched off microwave to prove the dough.

After one hour, the dough has risen beautifully.

5. Dust the worktop (I used the same Paraat  that I used for kneading the dough) with some flour and gently knead and fold the bread for 1-2 minutes. Add the raisins and knead into the dough.

6. Make 5-6 balls of the mixture and keep for proving on a greased baking tray at a warm place for 30 minutes. 

This is how the buns look after second proving.

7. Brush with milk and bake in a pre heated convection oven at 200 degree Celsius for 20 minutes.

Here are the buns smiling at me from the baking tray!

These buns make up for excellent and filling breakfast on the go and even taste super yum as bun maska during teatime.

The lazy chef's quick Misal Pao

After my first encounter with Misal Pao, I was sure I would never ever eat it, leave apart preparing it someday and blogging about it!

A day after we landed up in Mumbai, I ate Misal Pao in the breakfast buffet of the hotel we were staying at. My first impression was - something watery with just few lentils for the sake of formality and lot of namkeen and onions compensating for the lack of lentils. The next time I tried my luck was  during snacks time at the office cafeteria and needless to say, I was equally disappointed. "This dish is not meant for the Dilliwalla" I concluded and wrote it off. 

However, I often wondered what is so good about Misal Pao that my Mumbaikar friends can't stop going gaga over it. So much that a friend of mine has named her blog after the dish!

Anyway, the ice breaking happened few days ago, when Mr. Hubby declared that he had developed the taste for the dish. Now let me tell you, he is thousand times more finicky about food than me. So, when he appreciates a dish, I do pause and take notice. "It's about the preparation. If it is prepared well, it tastes awesome!" Apparently one of his friend's wife is a pro at the dish. 

Few days back, I was at a restaurant near my office for a quick bite and as I was glancing through the options that they could serve me within the next 5 minutes, my eyes fell on Misal Pao. My scepticism was obvious, considering my earlier experiences. But, being the typical Indian wife, how could I not decode the mystery of Misal Pao! So I ordered one plate and to my utter surprise, it tasted so good! The humble sprouts added to the body while the crispy farsan and the chopped onions played sporty. The right dash of lemon juice added well to the romance! Perhaps it was indeed about the preparation style!

Now the only milestone left was to prepare it better than his friend's wife, and going by his reaction to my maiden attempt, I am sure it was a job well done! 

Since I am a lazy cook, here's a simpler version of the recipe that I managed in 15-20 minutes while the toddler was enjoying his afternoon siesta!

Ingredients (Serve 4)

Mixed Sprouts - 250g (The main advantage of this dish is that it makes it easy to feed protein rich sprouts to otherwise fussy eaters!)

Onion (chopped) - 2 medium,

Green chillies (chopped)- 4

Tomatoes (chopped) - 3 large

Dried Coconut, grated - 1/2

Oil - 1 tbsp

Asafoetida - a pinch

Whole cumin seeds - 2 tsp

Salt - to taste

Turmeric powder - 1tsp

Coriander powder - 2 tsp

Red chilli powder - 1tsp

Misal Pao masala - 2-3tsp (The most important ingredient!)

Water - 2-3 cups

Namkeen

Lemon juice

Pao

Method

While most recipes I saw on Youtube involved preparing the sprouts and gravy separately, I have decided to play quick and easy by cooking everything together in my pressure Handi. However, to each his own!

1. Heat oil in a pressure handi. Add asafoetida, cumin seeds. 

2. When the seeds splutter, add chopped onions and green chillies. 

3. When the onions turn pink, add the grated coconut and cook on medium flame for 2-3 minutes.

4. Add turmeric powder, coriander powder, red chilli powder, salt and Misal Pao masala. Cook on low flame for 1-2 minutes till the spices are cooked.

5. Add the chopped tomatoes and mix well. If the masala sticks to the surface, you can add a bit water at this stage. Cook the masala till it leaves oil on sides.

6. Add the sprouts and mix well.

7. Add water generously. Mix well and adjust seasoning.

8. Cover the lid and cook it till 1 whistle. Allow the steam to escape and open the lid.

Serving

Add some lemon juice to a bowl of the Misal and garnish with namkeen and chopped onions. Your Misal is ready to romance the Pao!

Of Sambhar and memories...

For us Delhiites, the very definition of South Indian food begins and ends with Sambhar. Be it Dosa, Idli, Vada or Utappam, we like to pamper ourselves with Sambhar. I remember during college days, me and my bestie Surbhi would often hang out at Madras Hotel in Connaught Place for some awesome Masala Dosa and Sambhar. The USP of the outlet was its "to die for" Sambhar. The servers or Anna as we called them would serve us generous helpings of Sambhar till our tummies would feel like gas balloons. I remember once we were so full (in the tummy, not in the heart) and sleepy after the meal that it was a tough walk from Madras Hotel to the bus stop from where we had to catch the bus to home (Delhi metro was non existent those days)!

My fondest memories of Sambhar are from my childhood, when my papa would prepare lip smacking sambhar with dosa. I still remember we had this special big tawa/griddle exclusively for preparing dosa. Even though kitchen was mom's baby, Sambhar Dosa was entirely papa's department. 

How Papa, an otherwise non cook material learnt to prepare the perfect Sambhar Dosa is also a very interesting story. Apparently, once during a long wait for bus at the bus stop, papa started chatting with a roadside Dosa stall owner. While the bus came way late, it gave papa enough time to learn the art of preparing the perfect Sambhar Dosa. So perfect is he with his dish that often his boss would drop by our place for savouring Dosa Sambhar. While mom would happily don the hat of an assistant that day, papa would be so full of zeal on being the head chef! Since we were a family of 6, the batter would be prepared in a large vessel in huge quantity. After the day long fermentation, it was time to savour the Dosa and Idli.  There was also a giant pressure cooker bought just to prepare enormous quantity of Sambhar.

Despite a Sambhar expert available at home, I never bothered to pick up the skill, being the lazy chef that I am! Even after marriage, Dosa Sambhar to me meant a visit to the popular Dosa joint in the WEA market in Karol Bagh and pampering myself to Dosa and unlimited Sambhar.

But, as they say, necessity is the mother of invention...

After we moved to Mumbai, the spicy North Indian style Sambhar became a luxury. I still remember the first time I had Sambhar in my office cafeteria. I walked up to the server and asked him if they put the sugar by mistake in Sambhar! Pat came his reply to my horror, "M'am that's how Sambhar is to be, how else?" Oh My God! For the Delhiite used to spicy Sambhar, this was nothing short of a cultural shock! Not willing to give up that easily, I tried my luck with few more joints so called "popular for their South Indian food" however, the ordeal repeated each time. 

At the cross roads, the foodie in me had just two options - either to forego the joy of relishing sambar or learn to prepare Sambhar as per our North Indian preference.

I decided to take things in my stride and became a pro at preparing Sambhar, thanks to my mom in law.

Sharing the simple and easy Sambhar that saves my day each time I have the craving to eat South Indian food.

Sambhar

Ingredients (for 4 portions)

• Tuur/Arhar Dal - 150g (soaked for an hour) (I have learnt a simple measurement rule from my mom in law - a fistful dal per person)
• Water
• Vegetables (Bottle Guard, Pumpkin, Onions, Tomatoes, Potatos, carrot, french beans) - Diced in mouthful size pieces (Sambhar is the best way to use the leftover grocery in the fridge!)

• Salt - to taste
• Turmeric - 1tsp
• Tamarind - to taste (deseeded and soaked in water for half and hour)
• Sambhar Powder - 2-3tsp
• Oil - 1tbsp
• Onion - 2 chopped
• Red Chilli Powder - 1tsp
• Rai/Black mustard seeds - 1tsp
• Asafoetida/Hing - a pinch (aids digestion)
• Jeera/Cumin seeds - 1tsp
• Curry leaves - few

Method -

Wash the soaked Arhar  Dal and drain out the water

In a pressure cooker, take all the diced vegetables, add the Arhar Dal and water. The water should be half index finger level above the vegetables.

Add turmeric powder and salt. Close the lid and pressure cook. 

After the first whistle, keep on low flame for 2-3 minutes and turn off the stove. Remove the lid and mash the vegetables a bit with the back of a round spoon (this will give a rich, thick Sambhar. You may skip the mashing if you like your Sambhar to be watery)

In a separate kadhai, heat oil. Add the asafoetida, rai, cumin seeds and curry leaves.

When the rai and cumin seeds begin to splutter, add the chopped onions and sauté.

When the onions turn golden brown, add the sambhar powder and sauté.

Next, add the red chilli powder and sauté till the mixture leaves oil on sides. 

Add the mashed vegetables and water and mix well. Finally, mash the soaked tamarind into a homogeneous paste (you may also choose to blend in a blender) and add to the Sambhar.

Give the mixture one nice boil. 

Tadaaa! Piping hot Sambhar is ready!

For the Onion Utappam

Ingredients

• Dosa batter - I am a lazy cook and allow myself some shortcuts in the form of readymade Dosa batter from the South Indian store nearby!
• Spring Onions - 2-3 chopped
• Green chilies - 2-3 chopped
• Salt - to taste
• Asafoetida - a pinch
• Oil - 1tbsp

Method 

Add a pinch salt and asafoetida to the readymade dosa batter for a good flavour and easy digestion.

Mix together the chopped spring onions and green chillies and keep aside.

In case the batter is too thick you may add a bit water to dilute else skip the step. The batter should be flowy for crisp Utappams.

Heat a tawa/griddle. Spread some oil.

Once the oil is smoky hot, with the help of a round spoon, spread some batter on the tawa. The technique is to pour a spoonful batter on the tawa and make circular motions with the round spoon, reading the batter from centre to edges.

Spread some onion chilli mixture evenly on the utappam. 

Smear oil and once the other side looks brown, change sides.

Once both sides are cooked, the Utappam is ready to be served with Sambhar.