Thursday, January 21, 2016

ALOO CHANNA CHAAT -MUMBAI STREET FOOD

Aloo channa chat is healthy chat item & tasty as well. It is one of the street food originated in the streets of Mumbai.

Ingredients

Boiled potatoes-3 nos
Boiled chick peas-1 cup
Onion-1 no (Chopped)
Tomato-1 no (chopped)
Tamarind chutney-1/4cup
Mint Chutney-1/4 cup
Coriander leaves-1/2 cup(chopped)
Sev - for garnishing

Method

Take a bowl add cooked chickpeas & potatoes.
Along with add tamarind chutney & mint chutney.
Add chopped onions, tomatoes, coriander leaves .
Finish with sev and papdi if you have.Mix well and serve.

Tuesday, January 19, 2016

MANGA SWEET PACHADI


Mango pachadi is a  tangy and sweet dish. It is a indian version of Sweet Mango Pickle. In Southern Part of India, Tamil Nadu we make it during Tamil New Year. Normally dried Neem flower is added to this Pachadi.

Ingredients

Raw mango-1 no
Jaggery-1/2 cup
Salt- to taste
Whole red chillies-2 no
Mustard seed-1 tsp
Curry leaves-1 sprig
Urad dal-1 tsp
Oil-2 tsp
Method
Deskin the mango & slice or grate & keep it aside.Allow to boil in little water.
Once the mango became soft, add jaggery & mix well. Allow the jaggery to dissolve.
Heat oil in a pan, add mustard seed,urad dal. red chillies, curry leaves & allow to crackle & add to the pachadi.

Tuesday, January 5, 2016

DABELI RECIPE - KATCHI DABELI - DESI BURGER - MUMBAI STREET FOOD RECIPE

DABELI RECIPE - KATCHI DABELI - DESI BURGER - MUMBAI STREET FOOD RECIPE

DABELI  is one of the great Mumbai street foods. Dabeli literally  means pressed in Gujarati.this is originating from Katch region of Gujrat.Now its very famous in all over india & not only in Gujrat.
It is very tasty & filling snack recipe. This perfect for evening snack  with cutting Chai.The other name of this dabeli are Desi burger or kutchi double roti or kutchi burger.

This is another version of Vada pav which is little variations of masala & spices.It is spicy, tangy and sweety taste desi version of burger.

Ingredients

Dabeli masala

Coriander seed-1 tbsp
Cumin seed-2 tsp
Whole red chillies-2 no
Cinnamon stick- small piece
Cloves-3 no

Dry roast these ingredients & grind with fine powder & keep it aside. This is Dabeli masala.

Garlic Spicy Chutney

Garlic- 10 cloves
Red chilli powder-1 tbsp
Salt- to taste
Lemon Juice-2 tsp



Grind all ingredients & keep it aside.

Other Ingredients

Oil-1 tsp
Butter-2 tbsp
Cumin seed-1/2 tsp
Boiled potatoes-1 cup
Onion-1 chopped
Tamarind chutney- 1/2 cup
Pomegranate-1/2 cup
Sev -1/2 cup
Roasted peanut- 1/4cup
Coriander leaves-3 tbsp (chopped)
Pav- 6nos ( I used wholemeal pav)


Method

Heat oil in a pan, add cumin seed  & allow to temper.
Mix 3 tbsp tamarind chutney + 1 tbsp dabeli masala + 1/2 cup water & mix well. Add to this mix on kadai & allow to saute.


 Add boiled potatoes, salt & mix well . Allow to cool & keep it aside.


Take a pav & cut into half , apply one side tamarind chutney & another side spicy garlic chutney.
Add dabeli potato masala, chopped onion, pomegranate, roasted peanut, sev & cover it with other side .
Heat little butter on tawa & roast it both sides & garnish with little both chutneys , onion & sev.

Tuesday, November 24, 2015

AKKARAVADISAL RECIPE

AKKARAVADISAL RECIPE
Akkaravadisal is similar to Sakkarai pongal with little variations. This is a very traditional dish in iyengar families. Akkaravadisal is famous prasadams of Vishnu temples.My mom is used make this recipe while doing some Vishnu poojas , Aadi velli and thai velli at home. This is very tasty & mouth watering recipe.


Ingredients

Rice-100gms
Splitted Moong dal-50gms
Milk- 150ml
Cardamom-2 no
Nutmeg-small piece
Jaggery-150gms
Sugar-100gms
Saffron-a pinch (soaked in 3 tbsp hot milk)
Ghee- 100gms
Cashew nuts-25gms
Raisins-25gms

Method

Take a pressure cooker or pan add 1 tbsp ghee, add rice and moong dal & saute until little roast.
Add two cups of  water with milk , cardamom, nutmeg powder & cook upto 3 whistle. Allow it cool .
 Mash it with laddle & add rest of milk & jaggery. Allow to dissolve it.
 Add sugar & allow to dissolve it. Add saffron soaked milk & Mix well.
Heat ghee in a pan, add cashew nuts, raisins & roast it & add to akkaravadisal.
 

Thursday, November 5, 2015

MOONG DAL LADOOS- NEI URUNDAI-PAYATHAM PARUPPU LADDU- {METHOD 2}

MOONG DAL LADOOS- NEI URUNDAI-PAYATHAM PARUPPU LADDU- {METHOD 2}
Moong dal ladoos is very tasty & traditional dish. This is very high in protein & rich in texture and quiet easy to make.I already made another version of this ladoos in my site. This ladoos is traditional in Northern India.I love little crunchy taste, so i didn't sieve it. If you want, you can sieve it before making the ladoos.

Ingredients

Moong dal-1 cup
Sugar-3/4 cup
Ghee-1/2 cup
Cardamom powder-a pinch

Method


Dry roast the moong dal until light golden brown. Allow it to cool & grind to a fine powder with cardamom. If you want a very fine powder use a fine sieve. I didn't sieve it because I love a little crunch in it.


Heat ghee in a pan, add ground moong dal, sugar & mix well.
Allow to saute until nice aroma comes out.make it cool.
Make small balls & keep it in a tight container.

GULAB JAMUN- EASY SWEET RECIPES

GULAB JAMUN
Gulab meaning rose is one of the favourite desserts at all times in our home cooking. It is one of the easiest things to make at the same time if not done perfect it can be messy. It can be either served hot or cold and also can be served with vanilla ice cream. This is my favourite sweet and always be there in every special occasion.

Ingredients

Store bought jamun powder-1 packet
Sugar-1 kgs
Cardamom powder- a pinch
Rose syrup or rose water- 4 tbsp
Oil- for frying

Method

Take a bowl add the store bought jamun mix, add little water make a soft dough. Don't add too much water, if needed add little bit.Allow to rest it 10 mins.
For sugar syrup add sugar and water in a pan, allow to boil until little sticky. But no need to allow until one string consistency.Add cardamom powder and rose syrup or rose water to the syrup. now sugar syrup is ready.
Heat the oil in separate pan, In the meanwhile make small soft round shape balls from the dough.
Deep fry until golden brown. .
Strain it from oil &  add to the sugar syrup.
Allow it soak min two hours & serve hot or gold.

Tuesday, October 13, 2015

THAI RED CURRY

THAI RED CURRY

Red curry is the one of the base Curry dish of Thai. This is very delicious & tasteful curry.Adding coconut milk adds flavour to this curry. I already tried Thai green curry. Normally i tried some Paneer recipes or veg recipes or Dal recipes . Once i tried this recipes, i love this really well and started to make atleast once a month.

You can add more vegetables like mushroom, carrot,tofu,small aubergines, courgette,etc.In hotels or restaurants they are adding fish sauce in it. Any vegetarian friends are ordering in outside, make sure there is no fish sauce or chicken stock in it.

Ingredients

Red curry paste:
Red capsicum- 1/2 no
Whole red chillies-2 no ( i used kashmiri red chilles)
Peppercorn-1tsp
Coriander seed-1tsp
Cumin seed- 1 tsp
Lemongross- 2 stem
galangal-1 inch piece( I used ginger)
Lemon zest-1/4tsp

Other Ingredients 

Vegetables-2 cups
(green beans, butternut squash,capsicums)
Coconut milk-2 cups
Oil-1 tbsp
Salt- to taste

Method
Make a paste for all the above red curry ingredients & keep it aside.
Heat oil in a pan, add ground paste , allow to saute.
Add all vegetables&  saute.Add little water & allow to cook.
Add coconut milk & allow to boil &  Serve with plain rice or Thai coconut rice or Thai noodles.

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