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Archive for the ‘Street chaat’ Category

Kulfi

I know its not the season of kulfi..but hey, why would I miss out on a chilled dessert just cos its cold outside?So I made it

Ingredients:

Whole milk- 4cups

Cardamom- 2 seeds, punded

Sugar-2 table spoon

Corn flour-2 tea  spoon

Water-2 tea spoon

Almonds- 15 nos, blanched and chopped

Kesar/pista/almond/rose essence- a few drops

Method:

1.Bring the milk to a boil on fire.Stir in cardamom and continue to reduce the milk to one third of its quantity by cooking on a low flame.

2.Be sure to stir it often and scrape the sides

3.Mix cornflour with water and make it into a paste.

4.Once the milk is reduced to the desired quantity, add sugar and the corn flour paste and almonds.

5.Cook for 2minutes and switch off stove. Let it stand by for a couple of minutes.

6.Stir in your choice of essence and transfer the mixture into the kulfi moulds and freeze.

7.Thaw for a few minutes at room temperature before serving.

 

Makes:6-8 nos

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Ingredients:

Chana dal-2 cups, soaked for an hour

Onion-1, big

Curry leaves- a few

Fennel seeds-2 tea spoon

Finely chopped ginger-2 table spoon

Green chillies-6 nos

Salt

Oil- for deep frying

Method:

1.Finely chop the onion, and set aside.

2.Coarsely grind the soaked dal along with green chillies and ginger in a mixer adding very little or no water.The batter should stick to your hands inspite of being coarse and not watery.

3.Add chopped onion, fennel seeds, curry leaves and salt and mix well.

4.Make balls out of the ground mixture and deep fry in oil. Serve hot.

Makes:25-30 nos

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Pav Bhaji

I am yet to see one who is not fond of this street food.Just the mention of the name has me salivating big time.We had one of our friend coming home for a game of carrom and I wanted to make these  chatpat pav bhaji.

Ingredients:

Onion-1 1/2

Butter-3 -4 table spoon

Tomato puree-2 cups

Potato-4

Capsicum-1

Carrot-1

Beans- a few

Green peas-1/4 cup

Cauliflower florets-1 cup

Ginger garlic paste-1 1/2 tea spoon

Cumin seeds- 1 tea spoon

Turmeric powder-1 tea spoon

Red chilli powder-2 tea spoon

Cumin powder-1 1/2 tea spoon

Corriander powder-1 tea spoon

A branded pav bhaji masala- 1-2 tea spoon

Salt

Lemon slices- a few

Chopped onion- for sides

Chopped cilantro-2table spoon

Pav ( kind of bread) slices- as many as you wish.I used the old fashioned dinner rolls

Butter- for toasting the pav

Method:

1.Finely chop onion, beans, carrots, capsicum and cauliflower florets.

2.Pressure cook the potatoes and peas giving it 2 whistles and set aside to cool.

3.Melt butter in a cooking pan,splutter cumin seeds and fry onions until light brown.

4.Add the ginger garlic paste and fry until the raw smell gives away

5.Add the chopped capsicum, carrot, beans one by one in that order and fry until cooked, but crisp and crunchy.

6.Add the cauliflower florets and green peas and continue to fry

7.Peel the potato skin and roughly mash the potatoes with hands  and drop them int he cooking pan

8.Add turmeric powder, cumin powder, corriander powder,chilli powder and mix until the masala powder coats the veggies.

9.Add the tomato puree and continue to cook the veggies and when the veggies are cooked half way through, use a masher to mash the veggies ( if not the veggies, atleast the potatoes).

10.When the tomato puree thickens along with the veggies, add pav bhaji masala, salt and continue to give it a light boil.

11.Switch off and remove from stove when the whole veggie gravy thickens slightly.

12.Heat a skillet and smear a lavish amount of butter and toast the pav slices.

13.Serve the pav slices and the bhaji with a side accompaniment of mixed chopped onion, cilantro and lemon wedges.

Bhaji serves: 4-5

Rohini of Curries and Spices had a few awards to share with me.Thanks Ro and its so sweet of you.

I am sure almost everyone of the blogger pals have received these awards and so, whoever has not received, kindly take it up.

This dish is off to “RCI-Mumbai” hosted by Kitchen Chronicles. RCI series is originally started by Veggie Cuisine.

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Ingredients:
Sweet corn- 1 can
Onion-1/2
Tomato-1
Poori-5-6
Chopped cilantro- a handful
Chaat masla- 1 tea spoon
Salt
Sev ( Oma podi)-1/2 packet(regular Haldiram size)
Method:
1.Finely chop onion and tomato.
2.In a bowl, mix  corn,onion, tomato, chopped cilantro, chaat masala.Break the poori into small pieces and mix it along wih corn
3.Finally add the sev and add salt and give it a nice mix.
4.Serve in bowls

Ingredients:

Sweet corn- 1 can

Onion-1/2

Tomato-1

 Readymade Poori-7-8

Chopped cilantro- a handful

Chaat masla- 1 tea spoon

Salt

Sev ( Oma podi)-1/2 packet(regular Haldiram size)

Method:

1.Finely chop onion and tomato.

2.In a bowl, mix  corn,onion, tomato, chopped cilantro, chaat masala.Break the poori into small pieces and mix it along wih corn

3.Finally add the sev and add salt and give it a nice mix.

4.Serve in bowls

corn bhelServes:3

I am packing my bags again
to go on the plane
Off I go to India
so this post is to tell you all see-ya
Have to travel 1000’s of mile
but I will be back in a while
On  and off, there will be a post
because blogging ,I like the most
so, bye bye everyone
am surely going to have fun

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The popular street snack that comprises a round hollow puri fried crisp and filled with a watery mixture of tamarind, chili, chaat masala , potato, onion and chickpeas- thats pani puri for you.It was TH’s ( The Husband) sudden craving to have pani puri and I hadnt soaked chickpeas.I immediately soaked greem gram and boy was the pani puri good!
Ingredients:
Store bought puri-20
For the pani:
Corriander-1/2 cup
Mint leaves- 1 cup
Green chilly-3
Tamarind- a small piece
Chat masala- 1 tea spoon
Black salt-1 tea spoon
Amchur powder ( dry mango)-1 tea spoon
Roasted jeera powder- 1 tea spoon
Chilli powder-1 tea spoon
Water- 2 cups
For the filling:
Potato-1 boiled and mashed
Onion- 1, finely chopped
Green gram- 1 cup, pressure cooked with salt, but not made mushy
Chilli powder-a tiny pinch for every puri
Sev- a pinch for every puri
Method:
1.Make a small hole in the center of each puri and keep aside.
2.For the pani, grind together all ingredients.
3.Take the puri,stuff it with some mashed potatoes, green gram, onion, sprinkle the tiny pinch of chilli powder  and sev
4.Pour pani into the stuffed puri and gobble it.

The popular street snack that comprises a round hollow puri fried crisp and filled with a watery mixture of tamarind, chili, chaat masala , potato, onion and chickpeas- thats pani puri for you.It was TH‘s ( The Husband) sudden craving to have pani puri and I hadn’t soaked chickpeas.I immediately soaked greem gram and boy was the pani puri good!We donot like the sweet tangy chutney and hence skipped it.

Ingredients:

Store bought puri-20

For the pani:

Corriander-1/2 cup

Mint leaves- 1 cup

Green chilly-3

Tamarind- a small piece

Chat masala- 1 tea spoon

Black salt-1 tea spoon

Amchur powder ( dry mango)-1 tea spoon

Roasted jeera powder- 1 tea spoon

Chilli powder-1 tea spoon

Water- 2 cups

For the filling:

Potato-1 boiled and mashed

Onion- 1, finely chopped

Green gram- 1 cup, pressure cooked with salt, but not made mushy

Chilli powder-a tiny pinch for every puri

Sev- a pinch for every puri

Method:

1.Make a small hole in the center of each puri and keep aside.

2.For the pani, grind together all ingredients.

3.Take the puri,stuff it with some mashed potatoes, green gram, onion, sprinkle the tiny pinch of chilli powder  and sev

4.Pour pani into the stuffed puri and gobble it.

panipuri1

panipuri2

Serves: 2

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