This is the first episode of a new Munchies Podcast series on street foods from around the world. The swhow's theme music is by Jim Fidler. It is called "Welcome to the Street" and is available on the Podcast Music Network.

What, then, is Bhaji? It is basically a dry stir-fried potato dish served on a fried bread roll called Poori or on a yeast bread roll called Pav. The bhaji cook stands on the street with a very large cast-iron wok-style. He fries a variety of potatoes and other chopped veggies. I think of it as an early form of Indian fusion cooking (Potatoes are new world and were introduced before the British arrived), just as French fries in the U.S. are a form of early fusion (Pommes frite are Belgium in origin and became popular in the U.S. after the American soldiers who ate them in Europe returned from World War I. Poutine in Canada started the same way, but took a different turn when interpreted by cheese loving Quebec). Bhaji is loved in India the same way that French Fries are loved in the U.S. The particular combination of potatoes with a buttery-spicy tomato sauce and other chopped vegetables varies from street to street. But the key ingredient is butter. The cook will start by sautéing the boiled potatoes, the vegetables, the spices in a relatively  dry pan. This gives the potatoes in particular a smoky edge. Enormous dollops of butter are added after the potatoes have started to soften. Then, the whole pan is mashed into a sizzling mass. The cook then scoops the mixture onto the bottom slice of the roll which have been generously spread with more butter. After a few sliced onions and a squeeze of lemon juice, the sandwich is topped with crown of the roll, wrapped in paper and handed to the drooling customer.
You can make bhaji at home quite easily and serve it on any type of bread you like. I've had it on pita bread, spooned onto crackers, rolled into roti and flour tortillas and oozing from the sides of a supermarket hamburger bun.
As for the bhaji itself, you have several options. You can make a simplfied version of of the dish with ingredients you probably already have in your cupboard.

3 medium potatoes, peeled and cut into large chunks
2 tbsp oil
1 green bell pepper, minced
1 tbsp curry powder
1 tsp chili powder or red chili paste
1 tsp ginger-garlic paste
salt to taste
2 cups tomato puree
1/2 cup peas (fresh or frozen)...optional
1 tbsp butter
Method:
1. Boil the potatoes till tender and set aside.
2. Heat oil in a deep saucepan and sauté the pepper. Add ginger-garlic paste and sauté some more.
3. Add curry powder, chili powder to taste and salt to taste. Sauté for a few seconds.
4. Add tomato puree, peas, boiled potatoes and cauliflower and butter.
5. Keep sautéeing and mashing it together till it is a smooth mixture, adding water as required (you can use a potato masher to help you along). Be aware that the mixture can spurt up as it boils, so keep a lid on it while you are not actively stirring it. Simmer for 20-25 minutes to really get the flavors to meld together.
You have to keep tasting and adjusting salt, masala and tomato till you like the balance between the tomato-ey tang and the heat of the masala. The final mixture should be dry enough so that it won't drip out of the bun.

This won't taste good enough to try on your South Asian friends, but it's close enough for you to get the idea and maybe want to take the next step in bhaji cooking. That next step involves getting to an Indian grocery somehow. If you live in a large city, you're in luck. Just ask around among the South Asian neighbors you meet. If not, you'll have to use the internet. While it isn't the only site available, a good place to start is <http://www.patelbrothersusa.com/index_new.asp>. Once at the grocery, you have several options. South Asian household sometimes rely on "meals ready to eat" packages. Unlike frozen or canned goods (of which you will also plenty in the grocery) , MRE's are prepared foods in sealed packages. They are perfectly safe and you should be able to find one for Bhaji. Be aware, however, the  these MRE's are spiced for the South Asian palate, not the American palate. If you want to make your own Bhaji, buy some Pav Bhaji Masala in a box. It's a premixed spice mixture that will save you some time later.
The difference between the simplifed recipe I just gave you and this next one has to do entirely with the complexity of the flavors. Using premixed spices is always a compromise. Buying ingredients you won't use again for ten years is a waste of money. However, if you are making this more authentic recipe because you want to enjoy that taste, you may find that you will like and want to cook more South Asian dishes. In that case, you'll use up the spices you buy for the Bhaji quite quickly.
Anyway, here's the real deal (serves 3-4 people):

1 tbs vegetable oil
1 tsp cumin seed
1 tsp onion seed (kolonji)
4 cloves
1 tsp fennel seeds
a pinch Asofoetida (hing)
2 tbs chopped onion
2 tsp garlic paste
2 tsp ginger paste
1 1/2 lbs small red potatoes washed and diced small with the skins on (Get fresh, attractive organic ones. They are the stars of this dish)
1 tsp red chili powder (I like hot paprika or New Mexican chili powder for this, or substitute 1/2 tsp cayenne for more kick)
1 tbs dessicated coconut
1 tsp turmeric
1 tsp tomato paste
2 tbs unsalted butter or ghee
1/2 cup natural (unsweetened) yogurt

Have everything ready. This goes very fast. Heat the wok until very hot. Let it smoke fror a good five minutes for that real "street" taste. (Careful you don't set off your smoke alarm) Add the oil and swirl. immediate add the three seeds, the cloves and the Asofoetida. These will burn quickly in the hot wok, so give them only about ten seconds before adding the onion, garlic and ginger. stir vigorously to avoid burning the garlic, no more than 3 minutes. No add everything  else.  I usually add the potatoes first and stir them around a bit to try to get them to color before adding the rest of the stuff. This can take about 5 minutes. Then, I add the turmeric, the chili powder and the tomato paste and stir it until all the potato pieces are covered. This also cooks the the tomato paste a bit and makes it sweeter. Then, I add the butter/ghee and coat each piece of potato until they shine. Finally, I add the yogurt and turn down the heat. It has been on high the whole time. I cook the mixture, stirring occasionally, until the potatoes are cooked through (taste a large piece to test) and the mixture is dry. Add a few tablespoons of water if it looks like it will burn before the potatoes are done. Covering it for a few minutes is also allowed. You just want the mixture to not drip when you serve it. I finish the dish with a large pinch of salt (1/2 tsp) and stir it around.
Serve hot on any kind of flat bread or roll you like. Just mound it up into a pile on the bottom and press the crown to hold everything inside.
Second time around (and trust me, there will be a second time) add the cauliflower and peas mentioned in the first recipe, or any other additional vegetables you like. It's all good.

Shownotes for #45 Roll Out the Roll-ups!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know for this show's recipe:

All the recipes here are an hour or less. Total preparation time for is less than 30 minutes.

Talk Back! We are a Snacking Community. Go to the End of these Shownotes and click on comments. Leave your thoughts and experiences. Or email me at Munchiespodcast@gmail.com.

The podsafe music used in the show:

The song "The Party's Over" is by the WORKING GIRLS. They are Kala , Kate, Steph, and Ami. The young 4 piece girl group were put together by U.K. record producer and songwriter, Jim Beadle, and have a great albu7m of pop / rock songs ready to be freleased on Beat Factory Records in 2007.

The SHAKES from London have been a podcasting staple since they burst on the scene last summer with the song Liberty Jones. The song featured here, Janine, is recorded live at PodcastCon in London in Early November.

Here is the lead recipe I describe in the show:

Deli-Style Ham Rollups

1/2 cup shredded Gruyere cheese
1 fresh ripe peach cut into 8 slices
4 slices of all natural, nitrate-free deli ham

Roll two tablespoons of cheese and two slices of peach in each slice of ham. Cut in half before serving.

Deli-Style Roast Beef Rollups

1/2 cup crumbled blue cheese
4 slices red bell pepper
4 slices all natural deli roast beef

Roll two tablespoons of cheese and 1 slice of pepper in each slice of roast beef. Cut in half before serving.

Deli-Style Salami Rollups

4 slices all natural nitrate-free Genoa salami
4 tsp mild goat cheese with garlic and chives
4 slices of organic red pear

Lay the salami out. Spread 1 tsp of goat cheese on each piece. Lay a slice of pear over the cheese and roll each salami piece up. If necessary, hold together with a toothpick.

Deli-Style Turkey Rollups

1 cup arugula or baby spinach leaves (not packed)
4 slices all natural nitrate-free deli peppered turkey breast
4 slices of havarti cheese or Rustico with Black Peppercorns cheese

Lay 1/4 cup baby spinach or arugula on each slice of turkey. Top each with a piece of cheese. Roll up and cut in half before serving.

Prosciutto, Brie and Apricot Wraps
Serves 6–10

To serve 12 to 20 people instead, simply substitute a 1kg wheel of Brie and double the remaining ingredients.

16 slices prosciutto, not too thinly sliced
400g Brie, cut into 16 slices
1/4 cup apricot preserves

Lay one prosciutto slice on work surface. Place a slice of Brie about 1/3 distance from one end. Top with a small dollop of apricot preserves. Fold short end of prosciutto over Brie then continue to roll to the end. Secure with a toothpick. Repeat with remaining slices.

Here is the shopping list for next week:

You will need 2 cups of popping corn, butter, yellow or white, your choice, Garlic cloves, 1 1/4 pounds extra lean ground beef or turkey, or crumbled previously frozen tofu that has been well squeezed, 4 skinless chicken breast, Worcestershire sauce (White-wine style if possible), ketchup, soy sauce, hot pepper sauce, celery, onion, 2% milk, eggs, roasted peanuts, oil-cured, sun-dried tomatoes, sharp cheddar cheese for grating and drying. aged provolone cheese for grating, fresh or dried basil leaves, fresh chives, fresh flat-leaf parsley.

Shownotes for #44 More Fun with Dough!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know for this show's recipe:

All the recipes here are an hour or less. Total preparation time for is less than 30 minutes.

Talk Back! We are a Snacking Community. Go to the End of these Shownotes and click on comments. Leave your thoughts and experiences. Or email me at Munchiespodcast@gmail.com.

The podsafe music used in the show:

This week, I'm and featuring The Party's Over from The Baldwin Brother's new CD "Return of the Golden Rhodes." While Chicago's Baldwin Brothers readily admit their love of the Flaming Lips, the Avalanches, 60s jazz, Kraftwerk and house music, their new album is hardly just a pastiche of their influences. Most importantly, the Baldwins bring the groove. Thanks to IODA for making their track available.

Download "The Party's Over" (mp3)
from "Return of the Golden Rhodes"
by Baldwin Brothers, The
TVT Records

• Buy This Album

 

I'm also featuring "How It Ends" by Jerzy Jung. This is her real name. Raised in southern New Jersey, she developed a hunger for all types of sounds early on. Since her college graduation in 2004, Jerzy has been entertaining and affecting east coast audiences with her powerful vocals, poetic lyrics, and live performances.

Here is the lead recipe I describe in the show:

Cheeseburger Wedges

10 oz can biscuit dough 1 pound of ground beef, pork, lamb, turkey, chicken, seitan or tofu 1 medium onion 1/4 cup ketchup 5 slices american cheese

Preheat over to 450. Saute 1 pound of ground beef, pork, lamb, turkey, chicken, seitan or tofu, seasoned with salt and pepper, in a hot pan until browned and all the watery liquid has evaporated. Remove the beef with a slotted spoon, reserving the rendered fat. Saute a a finely chopped medium onion with a pinch of salt in the rendered fat until it is soft and just beginning to color. Again using the slotted spoon, lift the onions from the pan, leaving the fat behind. Combine onions and ground meat/tofu.

Take a large can of refrigerated Biscuit dough, any variety. Pull the biscuits apart and arrange them on a baking sheet that has been either greased or lined with parchment paper. Arrange them so that they are close together but not touching. Using your finger flatten the biscuits together to form one large round biscuit. Using a brush, paint the biscuit with ketchup. Spread the hamburger-onion mixture evenly over the biscuit. Bake for 10 minutes, until dough is puffed. Top the biscuit with slices of American cheese. Return to the oven into the cheese in melted and bubbly, about 3 minutes. Allow to rest for at least 5 minutes. Serve in wedges.

Music break

Taco Biscuits

10 oz can biscuit dough 2 5-inch links of firm chorizo sausage or 6 oz spicy tofu 1 cup Chihuahua, jack or cheddar, shredded Salsa sour cream fresh cilantro

Preheat over to 450. Prepare a baking sheet that has been either greased or lined with parchment paper. Chop 2 5-inch links of firm chorizo sausage or 6 oz spicy tofu into very small bits. Put these in a bowl. Shred a cup of melting cheese, like Chihuahua, jack or cheddar. Open a can of ordinary biscuit dough. Separate the biscuits. One at a time, dip each biscuit into the chopped sausage and place it on the baking sheet. The biscuits should be just touching each other. When all the biscuits have been dipped, sprinkle the grated cheese over all the biscuits. Bake for ten minutes, until dough is puffed. Serve with a spoon of salsa, a dollop of sour cream and sprinkling of fresh chopped cilantro leaves.

Biscuit Nicoise

10 oz can Crescent Roll dough 4 oz goat cheese, plain or herbed 1/4 pound fresh thin green beans 1/2 red onion 1/2 red pepper 8-12 Nicoise olives (the oily, semi-dry, black type) 1/2 c parmesan cheese

Preheat over to 450. Prepare a baking sheet that has been either greased or lined with parchment paper. Remove the goat cheese and allow it to come to room temperature. Cut the pits out of twelve nicoise olives (the oily, semi-dry, black olives) and chop these coarsely. Cut the tips off 1/4 pound of the smallest green beans you can find. String them, if necessary. Blanch the beans in boiling water for 2 minutes and chill in ice cold water for five minutes. Saute 1/2 a red onion that has been very thinly sliced in olive oil until the onion very tender and brown. Thinly slice 1/2 a red pepper and saute that in the pan you used for the onions, again with a bit of olive oil.

When the vegetables have been cooked, take a large can of refrigerated crescent roll dough, any variety. Pull the triangles apart and arrange them on a baking sheet that has been either greased or lined with parchment paper. Arrange them so that they are close together but not touching. Using your finger flatten the biscuits together to form one large round disk. Break off bits of the goat cheese and spread it over the dough using a spatula or knife. Sprinkle the cooked onions, red peppers and green beans over the cheese. Sprinkle the olives over the vegetables. Sprinkle 1/2 cup of grated parmesan cheese over everything. Bake in the oven for 10-12 minutes, until dough is puffed. Allow to rest for at least 5 minutes. Cut in wedges. Serve with a fresh lettuce salad.

Music break

 

Barbecue Beef Cups

10 oz can flaky biscuit dough 1 pound of ground beef, pork, lamb, turkey, chicken, seitan or tofu 1/2 medium onion 1/2 c barbecue sauce, bottled or homemade 1 tbs brown sugar 1/2 c shredded cheddar cheese

Preheat over to 400. Prepare a muffin pan by greasing or buttering the inside of the cups. Saute 1/2 medium onion in olive oil until soft. Add 1 pound of ground beef, pork, lamb, turkey, chicken, seitan or tofu, and cook until browned. Season with salt and pepper. Drain the liquid from the pan and add 1/2 cup barbecue sauce and 1 tbs brown sugar and mix well.

Open a 10 oz can of flaky biscuit dough. Separate the ten biscuits. Using your thumb rotate each piece, pressing on the surface to flatten into a disk. Press the disk into the muffin cup to cover the bottom and the sides. Spoon the barbecue mixture into the cups and sprinkle evenly with shredded cheddar cheese. Bake for 10 to 15 minutes or until the crust is golden brown.

Here is the shopping list for next week:

1/2 cup shredded Gruyere cheese, 1/2 cup crumbled blue cheese, 1 pound of Brie, cut into 16 slices, small log of mild goat cheese with garlic and chives, 4 slices of either havarti cheese or Rustico with Black Peppercorns cheese, 1 fresh ripe peach, 1 ripe red pear, 1/4 cup apricot preserves, red bell pepper, 1 package arugula or baby spinach leaves, 4 slices deli ham, 4 slices deli roast beef, 4 slices Genoa salami, 4 slices deli peppered turkey breast, 16 slices prosciutto, not too thinly sliced.

 

This file publishes the mp3 version of the podcast. Recipes and shownotes for this segment can be found in the next entry.

Podshow PDN {podshow-41f9b4db148ee9c2ec6c8d474da9b9e6}

Podshow PDN {podshow-41f9b4db148ee9c2ec6c8d474da9b9e6}

See the entry above for show notes and recipes

This entry publishes the enhanced version of the podcast. For recipes, see the entry immediately below.

All the advice I've gotten from veteran podcasters is to do the five shows and then start over again. Well, we'll see how this works. I'm pretty passionate about snacks. Maybe I can make this thing work faster than usual. In any event, I hope this podcast finds a audience. Let me know what you think. I'm always ready to listen to feedback. It can only make the swhow better. I'll have the first show up in a few days.