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August 10, 2018

GIRMIT

by passion of cooking, in Snack

Girmit is a very popular street food from Hubli Dharwad region of Karnataka. In this recipe a curry or gojju is prepared using onion, tomato and tamarind. Then it is mixed with puffed rice and garnished to prepare tasty girmit.

INGREDIENTS:

Oil - 1 tbsp

Mustard seeds - 1/2 tsp

Cumin seeds - 1/4 tsp

Curry leaves

Onion - 1 finely chopped

Green chili - 2, finely chopped

Turmeric powder – 1/4 tsp

Salt to taste

Roasted gram powder - 1/2 tsp

Tamarind paste - 1 tsp

Jaggery – 1/2 tsp

For serving:

Puffed rice or churumuri - 2 cups

Onion

Roasted gram powder/ pottukadalai powder - 2 tsp

Tomato

Coriander leaves

Sev

METHOD:

1. Grind roasted gram/ pottukadala into a fine powder and keep it aside.

2. Heat oil in a pan. Splutter mustard seeds.

3. Add jeera or cumin seeds and a few curry leaves. Saute well.

4. Add onion and finely chopped green chilies. Saute well until the onion turns golden brown.

5. Add turmeric powder and salt.

6. Add tamarind paste and jaggery. Saute well and cook for few mins till the oil starts floating.

7. Add 1 tbsp of pottukadala powder and turn off the flame.

8. Girmit masala is ready.

Serving the Girmit:

9. In a large mixing bowl, add pori/puffed rice.

10. Add the girmit masala, finely chopped onion, tomato, roasted gram powder, coriander leaves and mix well.

11.Transfer this to a plate and garnish with some sev and coriander leaves.

12. Serve immediately.

July 24, 2018

SEV PURI

by passion of cooking, in Snack

Sev puri is an Indian snack and a type of chaat. It is a speciality that originates from Mumbai, Maharashtra. The combination of papdi, boiled potatoes, chutneys, onion and sev make it delicious. With lot's of sev on top of crispy papdi’s this is a spicy and tangy treat for the taste buds.

INGREDIENTS:

Papdi - 7 to 8

Potato - 1

Onion - 1

Sweet chutney

Green chutney

Black salt

Chaat masala

Coriander leaves

Sev

METHOD:

1. Place 7 to 8 papdis in a plate.

2. Slice the boiled potato and place them on each papdis.

3. Sprinkle some black salt on each potatoes.

4. Top some of green chutney and sweet chutney on the papdis.

5. Add some finly chopped onion.

6. Top with generous amount of sev and sprinkle some chaat masala.

7. Garnish them with chopped coriander leaves.

8. Serve sev puri immediately.

July 17, 2018

KHASTA KACHORI

by passion of cooking, in Snack

Khasta kachori is a popular North Indian street food. These are round puff pastry stuffed with urad or moong dal. It’s one of the most loved street food of India. Here I used both moong dal and urad dal for stuffing.

INGREDIENTS:

For Filling:

Moong dal - 1/8 cup

Urad dal - 1/8 cup

Ginger - 1/2 inch piece

Salt to taste

Green chili - 2

Fennel seeds - 1/4 tsp

Cumin seeds - 1/2 tsp

Asafeotida pinch

Turmeric powder - 1/4 tsp

Red chili powder - 1/2 tsp

Garam masala - 1/4 tsp

Coriander powder - 1/2 tsp

Dry mango powder - 1/4 tsp

For Outer base:

Maida - 1/2 cup

Salt to taste

Ajwain seeds - pinch

Oil - 1/2 tsp

Water as required

METHOD:

1. In a big bowl add flour, salt & ajwain into it. Now, add oil and mix very well.

2. Use water to bind all these together to form the dough harder than Puri's dough. Use little amount of water at a time.

3. Keep the dough aside for 30 mins covered with a damp kitchen cloth.

4. For filling: Soak urad dal and moong dal for 30 mins. Drain them.

5. Heat oil in a pan. Add fennel seeds, cumin seeds, and asafetida.

Saute and add coriander powder, turmeric powder, green chili, ginger paste.

6. Add drained moong dal and urad dal into it. Add dry mango powder, garam masala powder, and salt.

7. Mix them well and saute till the mixture is dry.

8. For Outer base: Take a small ball of dough, roll it like a small disc-shaped circle.

9. Add the dal mixture in that and fold it completely so that mixture will not come out.

10. Keep oil for deep frying on low heat. For kachori's, it is required to keep oil on low flame always.

11. If the oil is very hot don't put kachoris in it. They will not puff up. When u put kachori in it, it should stay inside oil and very slowly comes up. Then, only they will puff up.

12. Drop the kachori's in oil and deep fry them. They will take around 15 mins to fry properly. Once, they are golden brown in color, take them out.

13. Serve hot with sweet chutney and green chutney. Sprinkle a little bit of fine sev and finely chopped onion on it.

July 11, 2018

Bhelpuri is a light refreshing Indian snack food that comes together in minutes. Loaded with crispy puffed rice, tomatoes, onions and boiled potatoes seasoned with a few different chutneys, it's a delicious savory snack. It is one of the most loved chaat served all over India. Although the ingredients and preparation may vary a bit, it has this authentic taste and tang that is very addictive. It is a treat to the taste buds. Here is a simple recipe to make BhelPuri at home.

INGREDIENTS:

Bhel/Puffed rice - 2 cup

Mixture - 1/2 cup

Papadi - 5 to 6

Onion - 1

Tomato - 1/2

Green chutney

Sweet chutney

Red chili powder

Chaat masala

Black salt

Sev

Potatoes roughly chopped and boiled

Coriander leaves

Lemon juice

METHOD:

1. In a large mixing bowl, take crispy puffed rice.

2. Add mixture and crush 3 papdis.

3. Now add finely chopped onions and tomato. Reserve some for garnishing.

4. Add red chili powder, chat masala, green chutney, tamarind chutney and black salt to taste.

5. Add sev and give a good mix.

6. Now add boiled chopped potatoes and mix.

7. Finally add some more mixture, coriander leaf, and lemon juice. Give a final mix.

8. Top with some finely chopped tomato, onion, sev, peanuts and coriander leaves.

9. Serve bhelpuri with 2 puris / papdis to eat with.

May 01, 2018

VADA PAV

by passion of cooking, in Snack

Vada Pav is a vegetarian fast food dish native to the Indian state of Maharastra. The dish consists of a deep fried potato dumpling placed inside a bread bun (pav) sliced almost in half through the middle. It is generally accompanied with one or more chutneys and a green chilli pepper. It originated as cheap street food in Mumbai but is now served in food stalls and restaurants across India. It is also called Bombay Burger in keeping with its origins and its resemblance in physical form to a burger.

INGREDIENTS:

For stuffing:
Potato - 3
Green chili - 2
Ginger - 1-inch piece
Oil - 1 tsp
Mustard seeds - 1 tsp
Coriander leaves - 2 tbsp
Salt to taste
Turmeric powder - 1/4 tsp
Red chili powder - 1 tsp
Cumin seeds - 1/4 tsp
Curry leaves
Lemon juice - 1 tsp
Asafoetida

For batter:
Gram flour - 1 cup
Red chili powder - 1 tsp
Turmeric powder - 1/4 tsp
Baking soda - pinch
Salt

For serving:
Pav - 6
Sweet chutney
Green chutney

METHOD:

1. In a kadai, heat oil and splutter mustard seeds, cumin seeds, a pinch of Hing and few curry leaves.

2. Add ginger, chili and saute well.

3. Add turmeric powder and saute for 30 seconds.

4. Now add boiled and mashed potato, salt, and red chili powder.

5. Cook it for another 5 mins and turn off the flame. Add lemon juice.

6. Mix well and aloo mixture is ready. keep aside.

7. Further, prepare besan batter by taking besan, turmeric powder, red chili powder, salt and baking soda.

8. Add water as required and prepare smooth lump free batter.

9. Now make ball sized aloo mixture.

10. Dip in prepared besan batter and coat well.

11. Deep fry in hot oil stirring occasionally.

12. Fry on medium flame till the vada turns golden and crisp.

13. Drain the vada on a kitchen paper. Keep aside.

14. Now slit the pav center halfway without cutting fully.

15. Spread green chutney on one side of pav and tamarind/sweet chutney on another side.

16. Place the prepared vada in center of pav.

17. Finally, press the vada pav and serve immediately.

April 13, 2018

MUMBAI KHADA PAV BHAJI

by passion of cooking, in Dinner

Khada Pav Bhaji Recipe is Mumbai’s famous Pav Bhaji Recipe and the street food which is loved by all. This Pav Bhaji is different from the mashed pav bhaji. This Pav Bhaji Recipe is more than a mere snack and can be considered as a quick meal.

INGREDIENTS:

Potato - 2
Green peas - 1/4 cup
Carrot - 1
Tomato - 2
Onion - 1
Capsicum -1
Red chili powder - 1tsp
Pav Bhaji Masala - 2 tbsp
Butter - 2 tbsp
Cumin seeds - 1 tsp
Coriander leaves
Lemon juice - 1 tsp
Salt

For chili garlic paste:
Red chili - 6
Tomato - 1
Garlic cloves - 4
Ginger - 1 piece
Cumin seeds - 1/2 tsp
Salt to taste
Water - 2 tbsp

To serve:
Pav

METHOD:

For chili garlic paste:

1. Soak red chilies in warm water for 10 mins.

2. In a mixer jar, add all the ingredients for chili garlic paste.

3. Grind it to a smooth paste.

For Khada Pav Bhaji :

1. Heat oil in a pan and add cumin seeds.

2. Once it splutters, add finely chopped onions and saute till it turns translucent.

3. Add chopped capsicum and saute till it turns crunchy.

4. Add green peas and mix well.

5. Add chopped tomatoes and cook till they turn to soften then add boiled & chopped potatoes, carrots, salt to taste, red chili powder and pav bhaji masala, mix everything and cook for a minute.

6. Make a little space in the side, in the same kadai and add butter.

7. Now add prepared chili garlic paste and saute for a minute.

8. Mix it with the bhaji and cook for 3-4 minutes.

9. Now add remaining 2 tbsp tomatoes, coriander leaves, lemon juice and mix and turn off the flame.

Khada pav bhaji is ready to serve hot.

February 11, 2018

MASALA PAV

by passion of cooking, in Snack

Masala pav is a yummy and spicy Mumbai street food. It is made by stuffing spicy tomato-onion gravy inside butter-laden pavs. It can be served for a snack and also as a starter before the main course.

INGREDIENTS:

Onion - 1

Capsicum - 1/2

Garlic paste - 1 tsp

Tomato - 2

Butter - 2 tbsp

Red chili powder - 1 tsp

Pav bhaji masala - 2 tbsp

Salt to taste

Lemon juice - 1/2 tsp

Coriander leaves

Pav

METHOD:

1. Heat a tava . Add butter and onions to it. Cook it for a minute.

2. Add finely chopped capsicum, garlic paste, finely chopped tomatoes.

3.Add Kashmiri red chili powder, pav bhaji masala, salt. Cook it till the tomatoes are soft.

4. Mash the mixture with the help of a masher. Add little water and cook it.

5. Add lemon juice and coriander leaves.

FOR PREPARING PAV

Heat butter in the same tava. Tear the pav and place it over the hot butter.Spread the masala over the pav and in the pav.
Serve the masala pav with some onion.....Enjoy !!!!!!

February 02, 2018

MASALA PURI CHAAT

by passion of cooking, in Chat

Masala Puri is an Indian snack which is especially popular in the southern states of Karnataka, Tamil Nadu, Telangana and Andra Pradesh. It can be served as a snack or appetizer or meal by itself.

INGREDIENTS:

Peas - 1 cup

Potato - 1

Oil - 1 tbsp

Onion 1

Ginger - 1-inch piece

Garlic - 2 slices

Green chili - 2

Tomato - 2

Red chili powder - 1 tsp

Turmeric powder - 1/4 tsp

Pav bhaji masala - 2 tsp

Garam masala - 1/2 tsp

Fennel powder - 1/2 tsp

Dry mango powder - 1/2 tsp

Jaggery - a small piece

Salt to taste

Method:

For masala gravy:

1.Pressure cook soaked peas and potato along with salt and turmeric.Then mash it and keep aside.

2.In a pan, heat oil. Saute onion, ginger, garlic, chili, and tomato till it becomes soft.

3.Cool and blend this to a smooth paste and pour into a kadai. Also, add mashed vegetables into the kadai.

4.Add 1 tsp red chili powder, 1/4 tsp turmeric powder, 2 tsp pav bhaji masala, 1/2 tsp garam masala, 1/2 tsp fennel powder, 1/2 tsp dry mango powder, jaggery and salt.

5.Mix well and simmer for 15 mins.

For serving:

In a plate, crush out the pooris. Pour the masala gravy over it.

Add sweet tamarind chutney, onion, tomato.

Also, sprinkle some chaat masala and red chili powder.

Finally, garnish with sev and coriander leaves.

Serve and Enjoy!!!!

January 30, 2018

MISAL PAV

by passion of cooking, in Dinner

Misal pav is a popular dish from Maharastra ,India. It consists of misal (a spicy curry usually made of sprouted moth beans) and pav (a type of Indian bread roll). The final dish is topped with "farsan" or "sev", onions, lemon and coriander (cilantro). It is usually served with bread or rolls toasted with butter . It is served as a breakfast dish, as a snack and also as a full meal. There are different versions of Misal Pav such as Puneri misal , Kolhapuri Misal, Nashik misal, Khandeshi Misal and Nagpuri Misal; the first part indicating the regional-origin on the misal. Other types are Kalya Masalyachi Misal, Shev-misal, and Dahi (yoghurt) Misal.

INGREDIENTS:

Moong Dal - 1/2 cup

Mothbeans - 1/4 cup Onion - 2 Mix Masala - 1 tsp Red Chilli Powder - 1 tsp Salt to taste

Mustard Seeds - 1 tsp Turmeric Powder - 1/4 tsp Asafoetida - 1/4 tsp Oil - 3 tsp Ginger Garlic paste - 1 tbsp Water as required Coriander as required Farsan

Lemon Slice - 1

METHOD:

1. In a pan, heat oil.

2. Add mustard seeds, when it splutter, add ginger garlic paste, chopped onions, salt, mix masala(homemade spice mix), red chili powder, turmeric powder. Mix all the ingredients well.

3. Add the mixed bean sprouts and give it a stir. Add water and cook the sprouts till they are nice& soft. Once the sprouts are cooked add coriander leaves to it. Also toast the pav with butter.

4. Serve the Misal by adding lemon juice, farsan & onion.

Girmit is a very popular street food from Hubli Dharwad region of Karnataka. In this recipe a curry or gojju is prepared using onion, tomato and tamarind. Then it is mixed with puffed rice and garnished to prepare tasty girmit.

INGREDIENTS:

METHOD:

Sev puri is an Indian snack and a type of chaat. It is a speciality that originates from Mumbai, Maharashtra. The combination of papdi, boiled potatoes, chutneys, onion and sev make it delicious. With lot's of sev on top of crispy papdi’s this is a spicy and tangy treat for the taste buds.

INGREDIENTS:

METHOD:

Khasta kachori is a popular North Indian street food. These are round puff pastry stuffed with urad or moong dal. It’s one of the most loved street food of India. Here I used both moong dal and urad dal for stuffing.

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

INGREDIENTS:

METHOD:

Masala pav is a yummy and spicy Mumbai street food. It is made by stuffing spicy tomato-onion gravy inside butter-laden pavs. It can be served for a snack and also as a starter before the main course.

INGREDIENTS:

METHOD:

INGREDIENTS:

Method:

INGREDIENTS:

METHOD:

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