Snack time


Aloo tikki frankie, dahi aloo tikki, rava dhokla, & khandvi, all via rasam-saving vegrecipesofindia.

Dhokla is a steamed bread, that isn’t particularly remarkable, but it does a nice job mopping up extra chutneys.IMG_0149

Dahi aloo tikki is in the vein of papdi chaat — no chickpeas, though.  Marvelous combination of flavors:  The potato pancakes are good enough to be eaten on their own, super-powered with yogurt, (homemade!) tamarind chutney, mint chutney and indulgent papdi.


Khandvi were even better than anticipated, but hard to describe.  Like panelle, congealed besan is spread thin, in this case cut into small rectangles and rolled around fresh-grated coconut and cilantro.  It is them tempered with a little curry leaf and mustard sead oil.


Aloo tikki frankie — more potato patties (cheated and used leftover samosa filling), plopped on a little roti an topped with shredded carrots, salted onions, sweet yogurt sauce and a sprinkle of chaat masala.  The yogurt and onions contrast wonderfully, over the mellow potato filling and little carrot crunch.

Seitan – mock duck


Eider you like this sort of thing, or you Ancona Havana of it. But I Duclair it can be quite a comestible Challans to satisfy Allier herbivores, and not wanting to Faroese anyone out, dabbling in these glutinous divers is a saleable solution – though, by the dubious Estaires on their Pekin in the pot, it’s apparent, everyone may not a grebe. Okay, admittedly, not a Vaison-la-Romaine French Rowan, but a fuss-and-featherless feasting fare.

And, not to Rouen it, but it would be no poultry oversight if failed to Mandarin it’s purportedly Moc chicken! And furthermore, carrying a chrome-Y, it would better be called mock-drake:

Mocking Ducklings: Haha, Drake – you started at the bottom!   You never had to struggle on your dives – you were already there! And on top of that: You were never hungry, anyway!

Drake: You’d be so lucky – I could turn you ducklings into the drake! I wear every bit of down even when I’m in the lake!

Aylesbury the rest of that conversation, and Tsaiya little more about what we have Hoa. It may be no High Flyer, but Gimbschimer in and call it a fine and firmer alternative to the Cerebros Fervidos of favor – certainly won’t quill you to try it, and might sometimes fit the bill.  With that said, time to let it Bashkir on the web – footed with a note, we hope we’ve left no feathers ruffled.   Ya know – just took a quack.



As for TBS, the loaves did not puff into pockets, instead forming light and airy rounds — remarkable, considering how thin they began.  A very nice and easy bread, compiled in the bread machine for the first rise; quick 10 or less in the oven.

Mysore rasam, masoor curry, bhaturi


Courtesy of Chef Oza — not his recipe, but because his $108 book is difficult to justify, searches for something akin to what he called mulligatawny are ongoing, as noted ad nauseum…  This particular search was done by google image, suspecting it was a rasam variety, hoping visual feasting could accurately identify one similar.

Not the case, with this, and instructions were somewhat vague, resulting in an overly tamrindy stew — too thick to boot. However, reviewing elsewhere clarified the proper treatment of the tamarind, and pressing what was brewed through a strainer and diluting a bit more, finally produced the marvelous sour, spicy soup.  Certainly not Chef Oza’s marvelous mulligatawny, but tamarind was definitely in use…

Interesting to note, that a dal — is a split pea of any kind:  Garbanzo, kidney, lentil, etc.  Additionally, red lentils are simply split brown lentils!  So, whole lentils are masoor, and split red lentils are masoor dal.  Whole masoor dal followed the spicy broth — also a bit thick, but not off-putting, and obviously to concentrate the flavors:


Acompanying the stews where very clever loaves of bhaturi, using pre-fabricated bread as one of the ingredients!   In this recipe, it was learned that whole wheat is not atta, and further, that it doesn’t really matter because these were still outrageously rich and delicious right out of the fryer.  She instructs, “with the help of a slotted spoon, nudge gently so that the bhatura gets puffed up.” Which seems somewhat silly, until a dough-disk is left to its own devices and remains just that!  Gentle tapping with the spoon does seem to assist with the puff.  Having a little fun with it:  Half were tapped and half were not.  All tapped with the spoon puffed splendidly, the others — barely at all.


And it is true, the bubbled bhaturi were better bread — rich and magnificent, but needing to be eaten near immediately, as various methods of re-heating did not fare them well.

S.E.M.I.C.O.G.E.N.T. for bread and rasam, the curry was merely excellent.