Tomato Kosthu

Some people call it kosthu/ gosthu and some call it kotsu/ gotsu; I’m used to kosthu but I've no idea of the etymology. Tomato kosthu is a tangy saucy side  dish that goes well with idly/ dosa or with pongal. I had eaten this first prepared by one of my roomies and it is pretty quick and simple. I had prepared this for dinner as an accompaniment with thattu-idly (idly steamed in dhokla moulds). 

Serves: 2

Preparation Time: 15 minutes

Cooking Time: 15 minutes

Ingredients:

1.      Ripe Tomato – 4

2.    Onion – 2

3.    Green chilies – 2

4.    Curry leaves – 1 sprig

5.     Oil – 1 tbsp

6.    Mustard seeds – 1 tsp

7.     Asafoetida – 1 pinch

8.    Turmeric powder – 1 pinch

9.    Salt as per taste

Method:

Step 1: Chop onion, tomato, chili and curry leaves finely.

Step 2: Heat oil in a pan, splutter mustard seeds, sprinkle asafoetida, add curry leaves and green chilies.

Step 3: Sauté onion in it till translucent.

Step 4: Add in tomatoes and sauté until mushy.

Step 5: Add a cup of water, salt, turmeric and cook in simmer for 5 more minutes.

Step 6: Serve hot or warm with idly/ dosa or pongal.

Semiya/Vermicelli Kesari

I wonder how I missed posting on this often prepared sweet (at our home) because it is Kundan’s favorite and mine also because it is not painstaking. I have shared my usual recipe but photos that I clicked today feature a milk-free kesari (As I ran short of milk today). Without milk the sweet is good enough but adding milk makes it richer and brighter and tastier.

Serves: 2

Preparation Time: Nil

Cooking Time: 20 minutes

Ingredients:

1.      Semiya or Vermicelli – 1 cup

2.    Sugar – ½ cup

3.    Water – 1 ½ cup

4.    Milk – 1 cup

5.     Salt – 1 pinch

6.    Cardamom powder – ¼ tsp

7.     Kesar color – 1 pinch

8.    Cashew nuts – 1 tbsp

9.    Ghee – 2 tbsp

Method:

Step 1: In a non-stick pan with a spoon of ghee roast cashew nuts, drain ghee and keep them aside.

Step 2: In the same pan, roast the vermicelli until the beautiful aroma comes out of it.

Step 3: Add water, kesar color and a pinch of salt; when the water is absorbed add milk into it and cook on simmer.

Step 4: Add sugar, cardamom powder and a spoon of ghee and mix well; adjust sugar if required and turn off heat.

Step 5: Garnish with roasted cashew nuts and serve hot.

Bombay Pav Bhaji

Pav Bhaji is a spicy chaat originated from Maharashtra and famous in Mumbai but thoroughly relished in all parts of India. Though it technically falls under the chaat category, we can have it happily for a healthy meal slightly mellowing down on the butter and spices; it makes a wholesome meal with plenty of vegetables and bread to compliment.  Pav bhaji initially seemed to have been invented for the mill workers to enable them to finish lunch quicker in a short break’s time; pav (the bun) replaced rotis and side dishes amalgamated into a single curry called bhaji. Bhaji is simply the blend of lot many vegetables and condiments while pav can be made at home or be store bought.

Serves: 2-4

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Ingredients:

1.      Pav (Buns) – 2 packs of 4

2.    Potato – 2

3.    Tomato – 4

4.    Carrot – 2

5.     Beans – 10

6.    Green peas – 1 cup shelled

7.     Capsicum – 1

8.    Cauliflower florets – 1 cup (if in season)

9.    Onion – 2

10.            Green chili – 1

11.   Lemon – 1

12.Coriander leaves chopped – 2 tbsp

13.Ginger garlic paste – 1 tsp

14.Pav bhaji masala – 3 tbsp

15. Chili powder – 1 tsp

16.Salt to taste

17. Butter – 3 tbsp

18.Cumin seeds – 1 tsp

19. Sugar – 1 tsp

Method:

Step 1: Boil the potatoes, peel and mash them.

Step 2: Chop the carrots, beans, cauliflower roughly and blanch them till soft.

Step 3: Chop finely one large onion, tomatoes, capsicum and green chili.

Step 4: Melt 2 tbsp of butter in a pan and splutter cumin seeds in it; add ginger garlic paste, green chili, onion and sauté until soft. Add tomatoes and sauté for another 2 minutes.

Step 5: Mash the tomatoes and onion with a potato masher and add capsicum to it. Sauté for 3 minutes and again mash the mixture.
Step 6: Add the mashed potatoes and other vegetables into the pan and keep mashing and cooking until all vegetables become unrecognizable (Some people even puree it, but mashing is the typical roadside recipe of bhaji).

Step 6: Now add pav bhaji masala, chili powder, salt as per taste, sugar,  another blob of butter and mix well to cook in simmer for 5 more minutes.

Step 7: Chop coriander, one onion and cut lemon into 8 pieces.

Step 8: Garnish with chopped onion & coriander; serve along with buttered and roasted pav and lemon.

TIPS:

*The bhaji flavour is lifted mainly by the pav bhaji masala and so pick a fresh and good one from store, I use ‘Everest’.

*If pav buns are not available the bhaji goes equally well with normal bread slices; particularly people who avoid maida can relish with wheat breads or multi grain breads.

*Yellow peas can be soaked overnight, boiled and be used in place of green peas; that gives a slightly different taste but that is very good too.

*Variety of other vegetables can be camouflaged by this recipe to feed it to cranky kids and grown-ups; I add beetroot and Brinjal.

*Roadside recipe includes a bit of color to give that red attraction.