FOOD

Walnut Podi Recipe – A Unique Twist to Traditional Paruppu Podi

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If you’re a fan of traditional South Indian cuisine, you’ve probably heard of paruppu podi or kandi podi. This dry powder made from roasted lentils, spices, and herbs is a staple in many households and is often enjoyed with rice or as a condiment with various dishes. Today, I’m sharing a delicious recipe with a unique twist on this classic dish – Walnut Podi!

Ingredients for Walnut Podi
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Walnut Podi

A Unique Twist to the Classic Paruppu Podi
Course Podi, Side Dish, Spice Powders
Cuisine Andhra Pradesh, South Indian, Tamil Nadu, Telugu Cuisine
Keyword paruppu podi, quick recipes, tamil samayal, walnut podi
Prep Time 5 minutes
Cook Time 4 minutes
Total Time 10 minutes
Servings 1 cup

Equipment

  • 1 Mixer Grinder or Blender
  • 1 Sauté Pan

Ingredients

  • 1 cup walnuts
  • 1/4 cup roasted gram dal
  • 1 tbsp cumin seeds
  • 5-6 dried red chilies
  • 2 cloves garlic
  • 1 sprig curry leaves
  • 1 tsp gingelly oil
  • Salt to taste

Instructions

  • Start by roasting the walnuts and roasted gram dal together in a pan over medium heat until they turn golden brown.
  • Keep stirring constantly to avoid burning. Once the walnuts and roasted gram dal are roasted, remove them from the pan and set them aside to cool.
  • In the same pan, dry roast the red chilies, garlic cloves, cumin seeds, and curry leaves until they are aromatic and slightly browned.
  • Let the mixture cool completely before grinding all the ingredients together into a coarse powder using a mixer grinder or food processor.
  • One important tip is to pulse two to three times to avoid over-clumping, as walnuts do have a higher fat content than peanuts. 
  • Your delicious Walnut Podi is now ready to be enjoyed! Serve with oodles of hot ghee over rice and a side of curry.
  •  Store in the fridge for up to 2 weeks.

How to use Walnut Podi

Walnut Podi is a delicious spice blend that is commonly used in South Indian cuisine. To use Walnut Podi, simply sprinkle a small amount over your favorite dishes, such as rice and vegetables. The podi can be used as a seasoning for a wide variety of dishes and adds a unique, nutty flavor to your food.

To make the most of the flavors in the podi, it’s recommended to lightly toast it in a dry pan before use. This will help to release the flavors and aromas of the ingredients and enhance the overall taste of your dish. Experiment with different amounts of podi to find the perfect level of spice for your taste buds, and enjoy the delicious flavors of this versatile spice blend.

Exploring Variations of Paruppu Podi

Paruppu podi is a versatile dish that can be particularly customized to suit your taste buds. You can mix it with rice or even use it as a spice powder for curries. Here are two popular variations:

Paruppu Podi in Tamil Style

This version of paruppu podi uses toor dal and is popular in Tamil Nadu. Here’s the recipe:

  • 1 cup toor dal
  • 1/4 cup chana dal
  • 2 tsp black peppercorns
  • 5-6 dried red chilies
  • 1 tsp cumin seeds
  • 1/4 tsp asafoetida
  • Salt, to taste

Roast all the ingredients and grind them into a powder.

Andhra Paruppu Podi

Obviously, the Andhra-style paruppu podi is known for its spicy flavor and uses a combination of lentils. Here’s the recipe:

  • 1/2 cup toor dal
  • 1/2 cup chana dal
  • 2 tbsp urad dal
  • 2 tsp cumin seeds
  • 1 tsp mustard seeds
  • 6-7 dried red chilies
  • 1/4 tsp asafoetida
  • Salt, to taste

Roast all the ingredients and grind them into a fine powder.

Buy Paruppu Podi Online

Since making paruppu podi at home may not be an option for all, and you’re not in the mood to make your own paruppu podi or Walnut Podi, you can always buy it online or at your local Indian grocery store. There are many brands that sell high-quality paruppu podi online. My favorite paruppu podi is the one by Grand Sweets, Chennai. If you live in the US, I like the Shastha Brand, which you can buy here. Of course, just make sure to read the reviews and choose a brand that’s known for its authentic flavor and quality ingredients.

Are you Team Walnut Podi or Team Paruppu Podi?

Whether you prefer the rich flavors of Walnut Podi or the classic taste of paruppu podi, there’s no denying that this dish is a must-try for anyone who loves South Indian cuisine.

So, go ahead and try out these recipes and see which one is your favorite. Happy cooking!

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FOOD

Easy Mediterranean Salad Recipe – Quick and Healthy Meals

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easy mediterranean salad recipe

Are you looking for an easy way to incorporate more veggies and healthy ingredients into your diet? If so, this easy Mediterranean salad recipe is perfect for you! We all know that the Mediterranean diet often uses fresh ingredients to pack in tons of flavor. One of the things I constantly do is try to find easy ways to add healthy ingredients to my diet.

The Benefits of Eating a Mediterranean Diet

Eating a Mediterranean diet has been linked to numerous health benefits, including a reduced risk of heart disease, certain cancers, and Alzheimer’s disease. This diet is characterized by consuming plenty of vegetables, fruits, whole grains, legumes, nuts, and seeds, as well as healthy fats like olive oil and fatty fish. The Mediterranean diet is also low in red meat, processed foods, and added sugars. By incorporating more Mediterranean-inspired meals like this salad into your diet, you can reap the health benefits of this eating pattern.

I aim to add healthy ingredients in a way that makes my dish taste phenomenal and become repeat favorites in our house. If the recipe can satisfy my kindergartener’s palate, it is an added bonus. I can guarantee that your kids will love this recipe! The best part is you can tweak the recipe to feature your favorite ingredients and make it your own.

Tips for Customizing Your Easy Mediterranean Salad Recipe

One of the great things about this salad recipe is its versatility. Here are some tips for customizing your Mediterranean salad to your liking:

  • Add leafy greens: Use a leafy green like romaine lettuce, spinach, arugula, or kale.
  • Change up the veggies: Add roasted bell pepper or any vegetable you have in your fridge, such as zucchini, carrots, or roasted eggplant.
  • Add some crunch: To add some texture to your salad, try adding chopped nuts like almonds, walnuts, or pistachios.
  • Switch up the cheese: If you’re not a fan of feta cheese, try using a different type of cheese like goat cheese, mozzarella, or Parmesan.

This easy Mediterranean salad recipe is loaded with fresh veggies and tangy feta and needs no fancy dressing. Just a squeeze of lemon and a drizzle of olive oil will provide the acidity and body you need to create the perfect mouthful. It’s a quick and easy meal that’s perfect for busy weekdays when you don’t have much time to cook. The salad is also great for meal prepping, as you can easily make a large batch and store it in the fridge for up to four days.

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Easy Mediterranean Salad Recipe

Perfect for a Quick and Healthy Meal
Course Salad
Cuisine Mediterranean
Keyword easy salad recipe, mediterranean salad recipe
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 2 approx

Equipment

  • 1 Salad Bowl
  • Cutting Board
  • Knife
  • Lemon Squeezer Optional

Ingredients

  • 1 diced cucumber
  • 2 finely chopped shallots
  • 1 tbsp minced garlic
  • 1 cup chopped parsley
  • 1 can garbanzo beans drained and rinsed
  • 1 block crumbled feta
  • 1 juice of one lemon
  • Salt
  • Pepper
  • 2 tbsp extra virgin olive oil

Instructions

  • In a large bowl, combine the diced cucumber, finely chopped shallots, minced garlic, chopped parsley, can of drained and rinsed garbanzo beans, and crumbled feta.
  • Add salt and pepper to taste. Drizzle extea virgin olive oil. Combine.
  • Serve!

Notes

Add the salt just before serving, as it draws water out of the cucumber and can make the salad watery. 

To make this salad, you’ll need cucumber, bell pepper, shallots, garbanzo beans, feta cheese, olive oil, garlic, salt, and pepper. Start by washing and chopping the vegetables. That’s it! Now simply toss everything together in a large bowl and enjoy!

Serving Suggestions and Variations for Mediterranean Salad

This salad is a great standalone meal, but you could also serve it as a side dish or appetizer. Here are some serving suggestions and variations to try:

  • Serve with pita bread: If you’re looking for a heartier meal, serve the salad with warm pita bread.
  • Make it a wrap: Use a large tortilla or lettuce leaves to make a Mediterranean-inspired wrap with the salad ingredients.
  • Turn it into a pasta salad: If you’re looking for a twist on the classic salad, try adding cooked pasta to the mix to create a delicious pasta salad.
  • Try a different dressing: If you want to add a dressing, try using a store-bought dressing like balsamic vinaigrette or lemon garlic dressing to add a punch without the additional prep time.

This easy Mediterranean salad recipe is perfect for a quick lunch or dinner and preps well for the week ahead. I use it often in my kid’s school lunches. I throw black olives in her salad, and she devours every bit of it! You can make a big batch and pack it for school/office lunches. Speaking of school lunches, be sure to check out my Uthapam recipe for easy, flavorful school lunch. It’s packed with nutrients and flavor, making it a great option for anyone looking for an easy and flavorful way to eat healthier.

Try to use as many fresh ingredients as you can to enjoy the best flavors. You can also customize this salad by adding or removing any ingredients based on your preferences. For example, you can add kalamata olives or even make red wine vinegar and dijon mustard dressing, or even swap the feta cheese for goat cheese to add grassy notes to the salad.

Enjoy!

In conclusion, this easy Mediterranean salad recipe is a delicious and healthy option that’s perfect for anyone looking for a quick and easy meal. It’s packed with fresh veggies, tangy feta cheese, and a zesty finish with a squeeze of lemon. So, go ahead and give it a try – your taste buds (and your body) will thank you!

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FOOD

Lime Pickle Recipe | How To Make Lime Pickle

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A traditional Tamil Nadu style Lime Pickle recipe that is a keeper for your recipe box. The longer it sits, the better it tastes. This lime pickle stores for years in a cupboard away from sunlight. It works best with thayir saadham, otherwise known as Yogurt rice – another quintessential South Indian recipe!

Salt like the icing on top!


Lime – Nutritional Powerhouse of the Citrus Family

Lemons are sour. But limes are both sour and bitter. They belong to the citrus family and are believed to be better for our bodies. Their acidic nature can help ward off diseases and promote a healthy gut! That said, limes do need more time to ferment than your lemon in pickling recipes. This particular recipe calls for more salt, chili, and gingelly oil to counter the lime’s bitter flavor… but the end result is oh-so-good! 

Not just for Lime Pickle Recipe

The first time I tried key limes was in an old-fashioned American restaurant in San Diego. I dove into a traditional key lime pie with a simple graham cracker crust. It was the simplest thing ever but it blew me away in one small bite. The secret to that key lime pie was simply the use of fresh ingredients. Lime, butter, cream cheese, and home-baked Graham crackers. The end result was an incredible key lime-infused cheesecake in a brown butter Graham cracker crust. 

The bitterness of this little fruit has only inspired me ever since. I drank quite a bit of lime juice during my visit to Puerto Morelos where we had scores of tacos with freshly squeezed limes and cotija cheese. Even the margaritas were so smooth, it was unbelievable! The Mexicans sure know how to use their limes. They were simply the freshest and the best!

Uses of Lime

The key limes may look tiny like gooseberry or amla but it sure packs a punch of vitamin C and is a great way to include Vitamin-C-rich foods into your diet. Another surprising fact is the amount of juice this fruit carries. Thanks to its thinner skin, this fruit actually holds almost as much juice as a medium lemon.

  • Slice it up to make a fresh, summer cooler.
  • Use it to brighten up your spicy dishes.
  • Of course, it works great with your tequila shot!
  • Makes a great natural room freshener.
  • Squeeze it right on your avocado with a pinch of salt and pepper. I guarantee the avocado and lime love story is simply better than any you’ve ever heard!

Instructions For Lime Pickle Recipe

Lime Pickle Recipe

Because limes are a bitter version of the lemon, this pickle does take a little longer to achieve a palatable flavor. It is perfectly edible from day one. Just that the flavors take longer to meld. The pickle takes at least good 15-20 days to be ready for consumption, unlike the ready-in-a-week lemon pickle. Simply put, the more this pickle sits in its juices, the better it tastes. Add a generous portion of chili powder and gingelly oil. Turn the pickle every now and then (approximately once every 15 days) to ensure the pickle doesn’t dry up in the base.

Side Note: I love these antique-style pickle jars from Exclusive Lane. They are fairly small and will hold a little more than a cup of a pickle. The best part about these jars is they remind me of home and make for a unique statement piece on my dining table!

Lime Pickle Recipe
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Lime Pickle Recipe

Tamil Nadu Style Lime Pickle Recipe
Course Pickle, Side Dish
Cuisine Indian, South Indian, Tamil Nadu
Keyword how to make lime pickle, lime pickle recipe, pickle, tamil lime pickle recipe, tamil nadu style lime pickle recipe, tamilnadu pickle recipe
Prep Time 10 minutes
Cook Time 20 days
Total Time 20 days 10 minutes
Servings 1 Cup
Author Pakoda Stories

Equipment

  • 1 Glass Pickle Jar Do not store in metal containers.

Ingredients

  • 8 Key Limes or Limes
  • 1/4 cup Red Chilli Powder
  • Salt to taste
  • 3/4 cup Gingelly Oil
  • 1 tbsp Mustard Seeds Optional

Instructions

  • Wash and dry the limes thoroughly. Moisture can cause mold.
  • Chop up limes into 1-inch pieces and add to a pickle jar.
  • Mix salt. Cover with lime pickle jar with the lid.
  • Stir the lime pickle every day for a week.
  • Add the red chilli powder and combine well.
  • Heat the gingelly oil on the 8th day. Add mustard seeds, if required. Allow the seeds to pop in the hot oil.
  • Store the pickle jar away from sunlight.

Notes

  • You can use both key limes or limes
  • I prefer Kashmiri Mirch chili powder
  • Add salt according to your preference. As a rule, pickle requires more salt and Indian pickles must taste saltier than the ocean. Salt cooks the lime naturally and prevents mold from forming on the pickle. Doing this allows the limes to absorb the salt evenly. 
  • You should stir the pickle every now and then. This redistributes flavor to the entire jar and allows stagnant oil on the top to saturate the drier bottoms. 
  • Add more gingelly oil as and when it dries up.

I make this recipe and a few other pickle recipes every summer for a year’s supply of pickles. Do give this recipe a try and let me know your thoughts!

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FOOD, LIFE

Can You Clean A Moka Pot With Soap? | How To Clean A Moka Pot | Don’t’s of Cleaning a Moka Pot

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Are you on Team No-Soap or Team Soap when it comes to your Moka Pot? I am Team Soap, and I say you can clean a Moka Pot with soap.

Can you clean the Moka Pot?

Before we even get into the discussion of whether to use soap to clean a Moka Pot, let’s first look at Bialetti’s cleaning instructions for the Moka Pot. Bialetti recommends cleaning the Moka Pot with only water. No Soap. You read that right. NO SOAP.

From the Bialetti Website – 

  • When cool, separate the top section from the base, wash in warm water, and dry thoroughly.
  • It’s best not to use detergent when washing the aluminum models as it can taint the aluminum and, therefore, the coffee. However, a mild detergent can be used to clean the stainless steel models if you prefer, and a liquid chrome polish can be used to keep the stainless steel looking new.
  • Do not use steel wools or abrasive products, as these will discolor or damage the surface of the pot and its parts.

Now that the official instructions are made clear, I read this old discussion on a Reddit forum a few days ago. This discussion is exactly what spurred me to write a post about this very topic. Just the thought of not cleaning anything, let alone a Moka Pot without soap, was blasphemy to my ears. I am by no means Flylady or Marie Kondo. But the least I will do is clean my dishes with soap.

Apparently, cleaning a Moka Pot with soap is as big a discussion as pineapples on pizza! Who knew?!

Can you clean a Moka Pot with soap?

Yes! Even if Bialetti or the entire nation of Italy says NO, please clean your moka pot with soap. I don’t care if you are called sacrilegious for going against the holy rules of Moka-Pottery, but you need to clean that Moka Pot for three main reasons:

  1. Old Grounds – Residual coffee grounds stuck in hard-to-reach crevices of the Moka Pot can turn rancid within hours of use. Not cleaning with soap allows the oils from the rancid coffee to mix with your fresh coffee. That would be a big NO in Coffeepedia. 
  2. Oxidization – Moka Pots tend to oxidize over time. I do not want anything but coffee to make it into my mouth. The coffee from an oxidized pot tastes different and makes your coffee turn bitter faster. As it is, Moka pots over-extract. The last thing I want is strong and bitter!
  3. SOAP – This is a personal preference. I like the thought of brewing espressos out of a clean Moka Pot that has been washed with soap. Purists can argue and say I’m ruining the flavors. That may be true. Regardless, I will never drink coffee out of a Moka Pot that has been rinsed only with warm water and a rag! 

How do I clean discoloration on the Moka Pot?

Purists! Leave this page NOW! 

Discoloration of the Moka Pot happens, and it is totally normal to see spots and oxidization over time. Also, if you happen to have hard water, you will notice this sooner than a few weeks. This oxidization is harmless, and your Moka Pot is safe to use with discoloration.

Can you use vinegar to clean a Moka Pot?

There isn’t anything in this world that cannot be cleaned by the magic of plain old distilled vinegar. I like making a solution – 50% vinegar, 49% water, and 1% soap. All you need is a drop or two of soap in warm water and vinegar. Fill this solution in the bottom chamber. And let it sit for 30 minutes to an hour, depending on the oxidization. Scrub with a mild scrub brush or sponge. No SOS or Brillo pads. Rinse. Dry immediately.

What Not To Do When Cleaning A Moka Pot

Italians and coffee purists might consider my entire article as a “Do Not”. However, this is one instance where I ignore tradition and choose science. Nothing will happen to your Moka Pot if you use some soap. Just make sure to rinse thoroughly with water and dry the pot thoroughly immediately. Make sure the parts are dry completely before reassembling. Keep in mind there are some things you should NEVER do with your Moka Pot. Here are a few main ones.

  1. DO NOT put your Moka Pot in the dishwasher – The machines will strip your Moka Pot and corrode the material to the point of no return. 
  2. DO NOT use metal scrubbers – While I want to keep my Moka Pot squeaky clean, I do not recommend using metal scrubbers as they not only scratch your pot but also alter the flavor of your coffee.
  3. DO NOT descale often. It’s okay to have oxidization for some time. Do not use vinegar on your Moka pot unnecessarily. Once a month is acceptable. 
  4. DO NOT use heavy-duty soap. Just regular Dawn or a mild detergent will do!
  5. DO NOT use more than a drop or two of soap. Just a small drop will get the job done. 
  6. DO NOT let your moka pot dry naturally. Always DRY immediately.

In Conclusion…

I use my Brikka every day, the best Moka Pot to date. I am a coffee fanatic – meaning I own quite a few coffee devices, and I welcome your suggestions to try new coffee or a new device! Read my article on which Moka Pot makes better espresso – Brikka or Classic Moka Pot here. I like to clean my moka pots with soap before every use. It puts my mind at rest, knowing my pot is not harboring mold and other fun stuff. A drop of soap will not hurt you or your coffee. Also, I love pineapples on pizza!

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FOOD, LIFE

Brikka vs Moka Pot Review – Which Moka Pot Is Better?

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Are you stuck between Brikka vs Moka Pot? Which Moka Pot should you buy? I’m breaking it down for all newbies of Moka Pots in this blog post! Here’s my in-depth Moka Pot review in comparison to the Brikka!

Brikka Vs Moka

What is a Moka Pot?

Brikka Vs Moka
Photo by Gary Barnes from Pexels

Moka Pot is a simple stovetop brewing device invented by Italian engineer Alfonso Bialetti who named the Moka Pot after the Yemeni city Mocha. The Italians have cherished this device, and owning a Moka Pot is a time-honored tradition and staple of the Italian household. 

Moka Pot Review

What is the Moka Pot made of?

Moka Pot Review
Photo from Bialetti

Moka pots are made up of 3 main components – the top chamber for the brew, a perforated funnel basket for the grounds, and a bottom chamber to hold the water.

The base of the top chamber holds a safety gasket that ensures that the unit is tightly closed to allow pressure to build up in the lower section. A little nut inside the bottom chamber acts as an indicator for the amount of water to be filled. 

The steam produced in the bottom chamber makes it into the basket, where it combines with the coffee grounds and is released into the top chamber due to the built-up pressure.

Moka Pot Review – How I got into Moka Pots

As a coffee enthusiast, I switch my coffee routine from time to time. We were doing the pour-over three months ago. 2 months ago, we rotated over to an espresso machine. Last month, we were back to brewing on stovetops. 

When I bought my Moka pot a couple of years ago, my mind wavered between buying the Brikka or the Classic Moka!  

The Moka is an affordable choice, while the Brikka looks incredibly better and claims to offer better crema. Purists everywhere didn’t write about the pitfalls of the classic Moka pot. They would much rather mock the brewing capabilities of the person making the coffee than bash their beloved Moka Pot!

Moka Pot Review – What I like about the Moka Pot

As someone who loves tradition but also loves to switch up gears when modern mechanisms prove to be simply better, I decided to invest in both for a complete experience. The coffee lover in me would not have it otherwise! Without further ado, let’s dig in and find out which one is better!

Economical – Firstly, Moka pots usually run anywhere between $20-$30, making it an affordable option as far as brew devices go. 

Space-saving – I like that you can wash it and put it away once you are done with the Moka pot without taking up significant kitchen real estate. 

Aluminum – The Moka pots are made up of an aluminum body that conduct heat very well! Although, this is also a reason for bitter cups if over-extracted than the given recipe!

Design – When the Moka pot was designed, it was way ahead of its time and still stands as a uniquely designed object to ever make it into the kitchen!

Portion – Because of its size, you can produce even and portioned out cups of coffee.

What I don’t like about the Moka Pot

Steps – As much as I personally enjoy brewing on the Moka pot, the number of small steps to brew some coffee in a Moka pot may not be something a regular coffee drinker might enjoy. 

Ease of Use – There have been times when I have wanted to put the bottom chamber on medium heat and then go about filling the coffee basket with grounds to save time. Of course, screwing on the top chamber after this would be next to impossible because the bottom chamber would become extremely hot, making it challenging to handle, thereby not allowing an option to cut down on brew time!

Over-Extract – Moka pots have always been known to over-extract. Over-extraction is not for everyone as it can lend a very strong and sometimes bitter brew. While I thoroughly enjoy the more potent brews, drinkers of French press and Kalita Waves may not be a fan of over-extracted coffee! This is how the Italians have designed their devices to brew and is a rather personal choice!

Cleaning – If you’re a coffee enthusiast and don’t mind some extra cleaning steps, you might enjoy using the Moka pot or Brikka. Of course, this is not something everyone wants. So if cleaning is a deal-breaker, the Moka Pot may not be for you! Also, cleaning with soap is a topic for discussion another day!

How is the Brikka different from the Moka?

Photo from Amazon

Brikka features a dual-pressure valve system that regulates the water pressure to produce a thicker, rich espresso. The Brikka also has a small opening on the lid, allowing air to incorporate into the brew, producing better results. 

What I like about the Brikka

Speed – Brikka brews significantly faster than a classic Moka. The Brikka makes a cup in under 4 minutes which is a good and comfortable time for making coffee.

Design – I own the Brikka in Matte Black. It looks terrific on my stovetop. Moka pots tend to have a classic look, but the Brikka means serious business when it comes to design. 

Texture – The Brikka brews a thicker and stronger brew than a classic pot. Also, I love the amount of crema that forms on top. There is only one second between the first large bubble that forms after the crema and the coffee getting burnt. You must stop before that first bubble for the best tasting brew! How you manage to stop before the first bubble is something you will figure out in time! The residual heat in the pot will continue to form a foamier crema, which we want when making lattes.

Caffeine – Because the Brikka tends to over-extract, you are looking at higher amounts of caffeine than the classic. If you prefer more caffeine, this is perfect! 

What I don’t like about the Brikka

Parts – The classic is still the more popular and widely bought model of the Moka Pots. The parts for replacement are readily available for the classic over the Brikka. 

Pressure Valve – The newer model of Brikka does not have the round safety valve of the older model, which was considered faulty and prone to explosions as is expected of a classic Moka pot too! This is more of a fear than a limitation that any device with pressure is prone to explosion and is something you must use with caution.

Which one should I buy?

Both the Brikka and Moka have their limitations and advantages. However, the ultimate decision lies with how you like to drink your coffee. If you are looking for strong espressos with rich crema, it is hands down the Brikka! 

I am also personally biased to the Brikka as it produces rich crema, is stronger, and creates the perfect shot for making lattes and cappuccinos!

In terms of design, they are both nearly identical. They are also both functional and space-saving devices that have a similar brew process. One makes an authentic espresso, and the other is the founding father of Italian coffee. Choose the one that makes every brew worth waking up for!

PS: If you love reading about coffee, I strongly recommend this post on coffee slang.

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LIFE

Planting Cauliflower

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Little curds are shy. They make their first peek in the first week of June. A little late to bloom but here nevertheless. Will this tiny bloom make it through the raging temperatures of July and August?

cheddar curds of cauliflower – a glimmer of hope in trying times

This is our Cheddar Cauliflower a.k.a Orange Cauliflower. We planted 4 of them in April. This specific plant is growing to win. The orange cauliflower resembles cheddar cheese curds and grows bountifully in spring and fall. The sweetness of spring makes them cozy up in their leafy green and lends to a rounded, sweeter cauliflower. The hotter months make them bolt to the sun.

This particular variety is not as common as its whiter cousin. The orange hue is caused by the presence of beta-carotene and renders a creamy, cheesy touch to any dish without the lactose effects of actual cheese. Cauliflower plants (white, orange, and green) are great for making soups and roasts. These orange varietals are an absolute element of surprise than the rather usual white cauliflower.

This cauliflower is my positive ray of hope in a world shrouded with pain and suffering at the moment. Every time I walk by my garden, I talk to my plants. But particularly this one. She makes me believe that there is always hope. And hope is a good thing.

Now I wait to see this seedling grow into a burst of sunshine from my home garden.

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FOOD

How to make Kale Vadai | Kale Fritters

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Newspaper Cones and Cutting Chai

Deep-fried fritters in perfect-sized bites served in newspaper cones along with cutting chai is a heavenly combo sold in tea kadais (tea shops) in Tamil Nadu. These fritters are called Masala Vadais. These South Indian fried deliciousness are very similar to the Mediterranean falafel with a crunchier, spicier note to it.

Onions and Curry Leaves

I never liked it growing up. The smell of onions always made me cringe. The pungent flavor of the onions combined with fried curry leaves was too strong for my young, underdeveloped nose. Fast forward to 2021, as a full-grown adult, I live for this stuff. I love curry leaves to the point where I have modified a lot of my South Indian recipes to include this leaf. And don’t even get me started on onions. Aren’t they the quintessential base for recipes from any culture??

In recipes like Kuzhambu (South Indian thick stew), these ingredients have the reigning crown over all the others. Do check out my post on how to make a traditional Vathal Kuzhambu with Butternut Squash! The sweetness of the squash combined with the spices makes for an explosion of flavors in your mouth!

Swapping with Kale

There are so many options you can include or remove to make your Masala Vadais. There is one particular option that uses any type of green called Keera Vadai. It really doesn’t taste any different to me. Just as delicious as the original. As I ground the batter for masala vadais the other day, I paused just before chopping the onions. The Vadais would taste heavenly with crunchy kale running through it. Kale has a unique flavor to it almost bordering on garlicky when baked or fried as chips. Incidentally, I had baby kale lying around in my refrigerator. Voila! Kale Vadais were born out of it!

Kale Vadais on a bed of Kale greens!
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5 from 1 vote

Kale Vadai

Deep-fried South Indian fritters made with Kale and spices in a perfect-sized bite!
Course Appetizer
Cuisine Indian, South Indian
Keyword appetizers, food, savory, south indian
Prep Time 5 minutes
Cook Time 10 minutes
Soak Time 30 minutes
Total Time 45 minutes
Author Pakoda Stories

Equipment

  • Wok
  • Slotted Spoon
  • Blender

Ingredients

  • 1 cup Kale chopped
  • Neutral Oil (peanut oil, vegetable oil) for frying
  • 1 clove garlic finely minced

To Soak

  • 3/4 cup Chana Dal
  • 1 tbsp Fennel Seeds
  • 4 Dried Red Chillies
  • 1 sprig Curry Leaves
  • 1/4 tsp Asafetida
  • Salt to taste
  • 1 tbsp Rice optional
  • Water for soaking

Instructions

  • Soak all the ingredients in water under "To Soak" for 30 mins
  • Drain the water into a cup. Use this water if needed.
  • Blend the dal and spices into a coarse paste. Adjust the salt.
  • Add the chopped kale and garlic. Mix well.
  • Shape into small patties using your hands.
  • Pop them into the oil. Fry till deep golden brown.
  • Serve with chutney, ketchup, or even fry sauce!

Notes

I like adding rice as it makes it more crunchy. 

Of course, do not forget the chai! Speaking of, have you tried chai with oat milk? It is seriously delicious, if not better with Oat milk! Here is a video clip on how to make it on my Instagram Page!

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FOOD

Uthappam Recipe | How To Make A Quick Vegetable Uthappam

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Childhood Memories

My mother is undoubtedly a great influence on my cooking journey. She is a superwoman who has so many food tricks up her sleeve! The kitchen habits she practices are efficiency in time management and optimal utilization of resources in the kitchen. She is also good at sneaking vegetables into food, using up leftovers, and cooking within a budget without any wastage.

Every week, she would make a huge batch of idli batter, enough to feed our family of 4. The idli batter is made of rice and a specific type of lentil known as urad dal. The urad dal gives the batter a fluffiness akin to egg whites in a recipe. The lighter, fluffier combination of the urad dal with some rice batter floats around at the top. The heavier and denser rice batter settles at the bottom. 

No Wastage!

My mother makes the versatile idlis for breakfast, lunch, or dinner during the first half of the week. Pair the idlis with coconut chutneys and a spicy vegetable sambar for a sumptuous meal. After the first couple of days, the batter becomes denser as we skim the lighter urad-rice batter off the top for making idlis. This batter is perfect for making dosas. You can make dosas with the dense batter for the next couple of days. The final bit of leftover batter becomes so thick that it can neither make a good dosa or good idli on its own. My mother uses this batter to make an easy, quick pancake recipe called Uthappam. 

South Indian Pizzas!

The Uthappam is like a pizza made using idli/dosa batter. You can put any toppings you want on it and it becomes whatever you want it to be! It is great for breakfast, lunch, and dinner. Make this Uthappam in a dollar pancake pan and watch your kids get super excited about their meals. My favorite version is a podi uthappam which is made with veggies and a special spice powder made of lentils, chilies, and sesame seeds. Lace the uthappam with a touch of ghee to lift the flavors of the vegetables and the spices!

Learn to make idli batter at home

You can make this Uthappam with fresh idli batter as well! Check out my recipe on how to make a basic idli batter. Or you can always head to a nearby Indian grocer and pick up a tub of idli batter. 

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FOOD

Vegetarian Baozi

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One of our favorite things to do pre-baby was to visit San Francisco about once a month. It was about a 40 min drive from Sunnyvale where we lived at the time. We would drive into San Francisco just to explore the food scene. We did this when we needed a change from the local fare in nearby cities of the Silicon Valley. We also loved walking the hilly streets of SFO. If we headed in a bit early, we would drive into Sausalito to experience its seaside charm. 

Years ago, I discovered a little shop in Chinatown, San Francisco known as The Wok Shop. It is easily the smallest hole in the wall I’ve ever seen in my life. This little shop carries mostly knives and some kitchen items specific to Asian cuisine. I bought the infamous Kiwi knife from Thailand here. I have gifted this rustic-looking inexpensive knife to many family and friends since. 

On one such visit, I walked into a small store in the area to buy some Asian ingredients. I noticed a little food stall within the store that had these curious little steamed buns. A handwritten board that read “Fresh steamed buns” hung loosely above the counter. They looked very appetizing and reminded me of our Tamil kozhukattais. The sight of those steamed buns is still fresh in my mind years later. 

As I watched a documentary about rural life in Guilin today, I was reminded yet again of those buns. The documentary showed rustic pillowy buns that didn’t even have the traditional bao shape. They were handmade by some local women and looked just as delicious as those neatly pleated buns I saw years ago in SFO. I knew I just had to make these. I read up tons of recipes and watched a few videos on the internet. It seemed fairly simple. You make a dough and a filling of your choice like our Indian parathas except you just pleat the dough once you add the filling. 

I decided to make a simple vegetarian filling with cabbage, carrots, and arugula. I didn’t follow the recipe every step of the way. I used the dough recipe from Red House Spice quite helpful. Here is a link for those of you interested in making it. I used Wei’s dough recipe and cooked up my filling on the fly. So this is not 100% authentic but is close enough. Also the shape doesn’t have to be exact. It is quite a forgiving recipe that tastes phenomenal even as an oddly shaped pillow!

Vegetarian Baozi Recipe

Makes 5-6 baos

INGREDIENTS

For the dough (Wei’s recipe):

150g cake flour 

0.5 tsp dried yeast

0.5 tsp sugar

0.5 tbsp cooking oil

70 ml lukewarm water

For the filling:

1.5-2 cups cabbage; finely shredded 

1 whole carrot; grated

2 tbsp coriander leaves; finely chopped 

1 handful arugula; roughly chopped

1 tbsp ginger; thinly sliced

3 cloves garlic; minced

0.5 tsp white pepper

A pinch of sichuan pepper

2-3 tbsp soy sauce

1 tbsp oil

1 tsp sesame oil

1 tbsp rice vinegar

2 tbsp cornstarch

Garnish:

Chili garlic oil

METHOD

  1. Mix the dry ingredients and oil in the bowl of your stand mixer. 
  2. Add the lukewarm water little by little to form a dough. 
  3. Once it is fairly formed, knead it on a lightly floured surface to make a smooth dough. Let it rest for at least 40mins to an hour.
  4. In a pan, add both regular and sesame oil. 
  5. Add in the ginger and garlic. Saute until fragrant.
  6. Add the other vegetables, soy sauce, rice vinegar. Cook for 2 minutes.
  7. Add the cornstarch. Saute for about a min. Turn off heat. 
  8. Divide the dough into equal parts. 
  9. Roll each part into a circle. Fill with a little stuffing. Pinch it all around to form it into a bao shape. Or keep it rustic. It still cooks fine as you can see!
  10. Place a parchment paper in your steamer portion of your steamer pot. Put the buns and steam for 20 mins. 
  11. Garnish with chili garlic oil (I used S&B) and serve!

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Pindi Chole Recipe | How to make Chole Masala

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Here’s an inspired version of Kunal Kapoor’s inferno-esque yet super delicious Pindi Chole recipe! This Chole Masala recipe is an essential keeper for your recipe book!

A Must-Have Chole Masala Recipe

Chole Masala needs no introduction. This chickpea stew is hands down one of the most popular dishes at Indian restaurants. It is comfort food that transcends many cultures and is easily the go-to weeknight meal for many across the world. Dunk a piece of buttery, greasy-good bhature into a luscious tomato-ey tea-infused chole masala and you’re transported to another world. 

The Richer Cousin of Chole Masala

Pindi Chole is a richer, denser, and stronger cousin of the infamous Chole Masala. Many sources believe the name is inspired by the name of the Pakistani city Rawalpindi. I draw inspiration from Kunal Kapoor, one of India’s favorite Punjabi chefs for this recipe. He uses dried amla, a fairly new ingredient to my pantry. His recipe is extremely good but certainly not for the faint-hearted. Made with plenty of chilies like a true Punjabi, his recipe is for brave souls.

My version is not as spicy. I still highly recommend cutting down the chilies and spices if you want a chole masala recipe that is a bit milder. Incidentally, Amla is alkaline in nature much like limes and unlike lemons. I have a classic lime pickle recipe from Tamil Nadu that is a perfect addition to your pantry cabinet this summer!

Why should you add Tea to Chole Masala?

Brewing Tea and Dried Amla

Back in the 90s, my mom’s recipe was a typical Chole Masala recipe that used onions, tomatoes, and a wonderful blend of spices. No amla or chai! Years later, I saw this tip on the internet that mentioned the use of brewed tea in chole recipes. I decided to try this tip out. And lo and behold, tea adds notes of malt and amps up your recipe with a richness that I can’t describe. All you do is brew a cup of strong tea using Assam tea leaves or the strongest black tea leaves that you have. You can even use this tea from Kenya which comes pre-mixed with spices. This adds an extra oomph to your recipe.

Can You Add Dried Amla To Chole Masala?

The answer is YES! The amla adds sourness and brightens up your dish in a way that no lemon, tomato, or tamarind can. It is uniquely sour and smoky in flavor. This is definitely one ingredient that I didn’t know I needed in my Chole recipe until Kunal Kapoor showed me the way! It’s always good to learn this kind of tip and I’m happy to share this with you. After all, good food is really a bunch of tips that have been passed from generation to generation.

How to make Pindi Chole Recipe

There are two ways to make this recipe. One is using dried chickpeas. And the other with canned chickpeas.

Dried Chickpeas – When you use dried chickpeas, there is a certain amount of soaking that needs to be done before you can cook the chickpeas. This is done to break down some of the tough fiber that naturally is present in chickpeas. The softening of the chickpeas also helps cook it faster.

Canned Chickpeas – With canned chickpeas, I drain the liquid from the can and give the chickpeas a quick rinse making sure not to over rinse. This helps retain the nutritional value and it also leaves my mind to rest knowing that slimy water is not in there! (of course, I know this water is great for some recipes)

Baking Soda – Another tip is to add baking soda. Baking soda helps break the chickpea further. This is especially great if your chickpeas are old. Old chickpeas tend to take longer to cook and in some cases are inedible.

Chole Masala Recipe
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Pindi Chole Recipe | Chole Masala Recipe

A richer, spicier version of Chole Masala, a chickpea stew recipe from Northern India.
Course Side Dish
Cuisine Indian
Keyword chana masala, channa masala, chole, chole bhature, chole masala, chole masala recipe, pindi chole
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Author Pakoda Stories

Equipment

  • 1 Instant Pot
  • 1 Medium Saucepan

Ingredients

  • 1 can Chickpeas or Garbanzo Beans skip the dried chickpeas if using canned
  • 3/4 cup Dried Chickpeas skip the canned chickpeas if using dried
  • 1/4 cup Oil

Fresh Ingredients

  • 1 tbsp Ginger finely chopped
  • 2 tbsp Garlic finely chopped
  • 1 Green Chili slit
  • 1 medium Onion finely chopped
  • 1 cup Tomato Purée
  • 3 cup Water

Amla-Tea Brew

  • 1 tsp Loose Black Tea Leaves
  • 3 Pieces Dried Amla
  • 2 cups Water add more, if required.

Spices

  • 1/2 tsp Asafetida or Hing
  • 1/2 tsp Turmeric
  • 2 tsp Red Chili Powder 1 tsp in the dish and 1 tsp for garnish
  • 2 tbsp Chole Masala Powder

Garnish

  • 2 tbsp Ghee for garnish
  • 1/2 tsp Chaat Masala Powder
  • 1/4 cup Coriander Leaves chopped
  • 3 tbsp Lemon Juice
  • 2 tbsp Onion finely chopped
  • Salt to taste
  • 1 tsp Baking Soda

Instructions

Soak the Chickpeas

  • If using dried chickpeas, soak them in a large bowl for 8-12 hours

Make an Amla-Tea Brew

  • Bring 2 cups of water to boil in a small pot
  • Add Tea leaves and Amla. Brew for one minute

Cook the Chickpeas

  • Place your chickpeas, amla-tea brew in an instant pot
  • Cook for 4 mins on manual pressure if using canned chickpeas.
  • Cook for 40 mins or bean setting if using dried chickpeas.

Make the Pindi Chole

  • In a medium saucepan, add oil and 1 tbsp ghee.
  • When the oil is hot, add the onion, ginger, garlic, and green chili. Sauté until the onion starts to brown.
  • Now add your spices – asafetida, turmeric, red chili powder, chole masala, and salt. 
  • Cook for at least 1-2 minutes on medium-low to prevent masalas from tasting raw and bitter.
  • Add the tomato purée and cook for 2 more mins.
  • Now add your cooked chickpeas. Adjust consistency by adding more water as needed.
  • Let this simmer for at least 20- 30 mins. The more you slow cook this, the better. 

Make a red chili oil

  • In a small pan, add the ghee. When the ghee is melted and starting to get hot, add the red chili powder. 
  • When you see the red chili powder instantly bloom, take off the heat and pour over the cooked chickpeas. 

Garnish

  • Garnish the dish with chaat masala, chopped coriander leaves, chopped onions and lemon juice. 
  • Serve with bhature, rotis, any flatbread of your choice or even with plain basmati rice!

Notes

  • I cook with canned chickpeas just because it is more convenient. The older dried chickpeas get, the harder they are to cook.  If you cook frequently with chickpeas, dried chickpeas are the way to go.
  • Use a teabag of the strongest black tea you can find. I prefer Tea India’s Orange Pekoe Tea Bags.
  • Dried Amla is hard to find especially if you live in Western countries. Thank god for Amazon, we get a salted variant of dried amla in smaller chunks. I used these and adjusted the salt accordingly.
  • I blend 1 or 2 Roma tomatoes in a blender and use the strained puree. Canned tomatoes lend a slightly more acidic profile to the dish. This is a personal preference. I would always prefer the fresh tomatoes over the canned ones. But that’s just my choice! Also, if convenience is the need of the hour, it’s ok and you will still ladle up your bowl with warm and spicy Pindi Chole! Enjoy!
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