Showing posts with label street food. Show all posts
Showing posts with label street food. Show all posts

Tuesday, March 29, 2016

Chunky Yam/Suran/Jimikand ki Chaat!

Suran Chaat

Easy and quick tongue tickling Suran chaat is one of the popular street food of North India. This recipe is so simple to make,which you can just relish it any time of the day!
          Suran is a vegetable widely found in India, also known as Yam, Elephant foot yam (as it resembles elephant foot), Jimikand and etc. It is a tuberous vegetable widely cultivated in the tropical countries of the world.

Jimikand ki chaat
Ingredients :
  1. 2 cups- Thick juliennes of Yam/Suran
  2. 1/2 tsp Chaat Masala
  3. 1/2 tsp Chilly Powder
  4. A small pinch of hing ( optional)
  5. Salt to taste
  6. Oil for deep frying
  • Apply some salt to the yam pieces and keep aside for 5-10 minutes.
  • Heat oil in a shallow pan.Squeeze the yam pieces and fry till its golden brown
  • Lift out the fried yam and drain on paper towels.
  • Now take a mixing bowl and add fried pieces and all the powder and give it a nice toss and serve immediately with lemon wedges. 

Saturday, March 15, 2014

Indo-chinese style "Mushroom Soy Fry"..

Mushrooms! I’m doing a little happy dance in my head just thinking about them.I LOVE MUSHROOMS!! when i saw this recipe in one of my favourite  facebook goup  Amgele Randapakuda, posted by my blogger friend  Nandini Kini .This is simple battered deep fried mushrooms in Spicy hot sauce dominated by soy sauce. The battered mushroom almost tastes like squid rings..i hope you enjoy it too :)


For the marination

  1. 20 button mushrooms
  2. 1 tsp green chilli sauce or red chilly sauce
  3.  1 tsp kasuri methi
  4. 1 tsp ginger garlic paste
  5. 2 tsp soya sauce
  6. Salt to taste
For the batter:

  1. 1/2 cup corn flour
  2. 1/2 cup Maida
  3. 1/2tsp Pepper powder
  4. salt to taste
  5. Oil for frying

 For the sauce:

  1. 4 tsp oil
  2. 1 chopped onion
  3. 1 tsp chopped garlic
  4. 1 tsp chilli sauce
  5. 1 tsp pepper powder
  6. 2 tsp soy sauce
  7. 1 tsp tomato sauce
  8. 1/2 tsp vinegar
  9. 1tbsp cornflour
  10. 1 tsp kasuri methi/dry fenugreek leaves 
  11. 1/4 cup chopped spring onion

  • Marinate mushroom pieces with the marination ingredients and leave it for 15 -20 minutes.
  • Now prepare the batter by mixing both the flour with little water.
  • Heat oil in a deep pan and fry 7-8 mushroom at a time till crisp and keep aside.


  • In a pan heat oil  and saute chopped garlic and onion for 3 minutes.
  • Add kasoori methi and pepper powder,saute for a couple of seconds.
  • In abowl mix cornflour with  chilli sauce,soy sauce ,tomato sauce and add 1/4 cup water,salt to taste and give it a nice mix 
  • Add this mixture to the pan and let it boil for a couple of minutes or till the sauce thickens.
  • Put the fried mushrooms and stir well.
  • Garnish with spring onions and serve hot.

Monday, April 1, 2013

Red rice puttu and Kadala curry

Today's treat is Puttu made with store-bought red rice flour. A very healthy and delicious breakfast. I prepared this dish for the 1st time after my marriage. I love it so much so that whenever i visit to my hometown makes different types of puttus specially for me using different ingredients ie semolina puttu or white rice puttus or ragi puttu.But never tried this red rice puttu.
During my growing up years my mom typically made puttu from scratch. This dish is quite popular in South-India. I love to have it with coconut, little sugar sprinkled, and banana. DH loves to accompany it with kadala curry. You can find the recipe for kadala curry here. Puttu is a breakfast dish of steamed cylinders of ground rice layered with coconut eaten usually with papadum, plantain, fish curry, jackfruit, mango, chicken curry and kadala curry. It is highly popular in the Indian states of Kerala and Tamil Nadu as well as in many areas of Sri Lanka, where it is also known as pittu. Puttu is made by slowly adding water to ground rice until the correct texture is achieved. It is then spiced, formed and steamed with layers of grated coconut and served hot for breakfast. Puttu is generally cooked in a metal puttu kutti vessel with two sections. The lower section holds water and the upper section holds the puttu a�� where the rice mixture is inserted with layers of grated coconut. Perforated lids separate the sections to allow the steam to pass between them. The best point to taste puttu is any of the tea shops in the villages of Kerala where it is served hot along with spicy kadala

For puttu
  • 2 cups Red rice puttu flour
  • 1/2tsp Salt
  • 1/2 cup Freshly grated coconut
  • 2tbsp Sugar
  • Water as required (approx 2/3 cup)
For kadala curry:
  • 1 cup Black Chick Peas/Kadala (soaked overnight in water) -
  • 2 large Onion (sliced)
  • 4-5 Garlic cloves
  • 1 inch Ginger
  • 3 Tomatoes
  • 11/2 cup Coconut
  • 1 tsp Coriander powder
  • 1/2 tsp Jeera/cumin powder
  • 1 tsp Fennel seed/saunf
  • 3 tsp Red chilly powder
  • 1/4 tsp Turmeric powder/haldi
  • 1 tsp Sambar or garam masala powder
  • 3 Green chillies
  • 1/2 tsp Mustard seeds
  • 2 spring Curry leaves
  • Salt as per taste
  • 2 tsp Coconut or any veg oil
Cooking Directions
  1. Mix shredded coconut with sugar and keep aside.
  2. Take red rice flour in a wide bowl, mix it with salt,you can add little more if you want.
  3. Sprinkle Hot water little by little on red rice flour and mix it well (do not use spoon for mixing, use your hand to sprinkle water and mixing) gently mix it continuously until the flour becomes moist. It should be a bread crumb consistency and not form a dough. (you can make a ball shape with the mixed flour but when u broke the ball , it should be able to crumble back again..thats the perfect consistency)
  4. Once you finished mixing,keep aside at least an hour covered
  5. Puttu is generally cooked in a metal puttu kutti vessel with two sections. The lower section holds water and the upper section holds the puttu where the rice mixture is inserted with layers of grated coconut. Perforated lids separate the sections to allow the steam to pass between them.
  6. A number of alternative cooking vessels are used, such as traditional vessels where a perforated coconut shell is attached to a section of bamboo, or a chiratta puttu made of a coconut shell or of metal shaped similarly to a coconut shell.
  7. But today i am here with one more interesting puttu maker.I have used my chakli maker and one small chembu/pot underneath to hold the water.
  8. Fill the pot (the broader vessel) with 11/2 cups of water. Close the top with the given lid that has the nozzle.Start heating it.
  9. Now take the cylindrical puttu maker/ puttu kuzhal ,grease it lightly with some coconut oil(to fill the processed rice flour) and Place the round perforated disc with holes inside the puttu mould such that it fits well at the bottom of the mould. Place 2 tbsps of grated coconut at the bottom of the puttu mould. Carefully and slowly pour about 6 tbsps of the puttu powder from a height followed by another layer of 2 tbsps of grated coconut. Again layer with 6 tbsps of puttu powder and finish off with 2 tbps of grated coconut on the top. Place the lid over the puttu mould annd place the mould over the water vessel.If you are using idli maker then spread the moist rice flour in the idli pan and spread some grated coconut.Cover it with a lid and cook until we see steam out of the top of puttu maker or idli steamer.
  10. Then continue heating for 5 minutes and switch off.
  11. Turn off heat and wait for 2 to 3 mts before removing the puttu from the mould with the help of a wooden ladle or spoon. Hold the puttu mould parallel to the serving plate and with the help of a long ladle gently push the bottom disc such that the puttu slides onto the plate. Serve warm with Kadala curry or banana and pappadam.

Kadala/chickpea curry:
  1. Soak Chick Peas overnight in water. Cook it in pressure cooker adding enough water and salt.
  2. First Grind half of the onions,ginger and garlic to paste and keep aside.
  3. Now Grind coconut and fennel seeds to smooth paste using a cup of water.
  4. Heat little oil in a pan and ground onion paste and saute until brown colour.
  5. Now add chopped tomatoes into the onion paste and cook till soft and mushy. Add all the spice powder ,half of the curry leaves, half of the sliced onions and sliced green chilies cook for 5 minutes.
  6. Add cooked chick peas along with water into the pan. Mix well and allow it to boil for 5 minutes.
  7. Add the ground paste into the curry & mix well. Simmer it for 2-3 minutes.
  8. Now prepare the tempering by heating 2tsp of coconut /any veg oil in a small pan add mustard,let it splutter,then add curry leaves and switch off the gas and pour this over the curry.
  9. Garnish with coriander leaves and serve hot with puttu.
Tip for Kadala curry:
  • if you want the nice nutty flavour then Heat little oil in a pan and fry grated coconut till golden brown and then ground it to paste along with fennel seeds.
Tips for Puttu:
  1. If you are making puttu using chakli maker then choose exact fitting pot so that the steam doesn't escape from the bottom while boiling or secure it with a thin cloth at the bottom to make sure the steam passes through inside the cylinder/chakli maker. 
  2. You can add little of ghee to get softer puttu.
  3. The right consistency of puttu powder is achieved when you take the prepared flour in your fist and close it to form shape. Leave aside this prepared rice mixture for an hour or two at room temperature. When the mixture sits, water is absorbed. After sitting time of 1 or 2 hours, if you find that the mixture is slightly dry, add a little more water and mix.
  4. Once the puttu is steamed, remove the mould and leave it aside for 3-5 minutes and then gently push the finished puttu onto a plate.
  5. Store bought puttu podi/powder can be used right away.
  6. If using any other rice flour then you need to roast it on low flame for 5-7 minutes before using it.
  7. Rice flour can be prepared at home. Soak rice for 1-2 hours, drain the water and dry the rice on a cloth. Once dry, grind to a powder. Roast this rice flour on low flame for 4-5 minutes or till you get the nice roasted aroma and moisture free and slips off the ladle. Spread this powder on a plate and leave aside for a few minutes before using.Prepare this flour in advance and store it in an airtight container and refrigerate for a month.

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Saturday, March 23, 2013

Spicy Baby corn stir fry

Spice up your spring/ summer with spicy n tangy corn delight.Its simply irresistible ! This is Tarla dalal's recipe with my simple twist. Its easy and quick to make.
For the marinade
  • 15 baby corn,sliced length wise
  • 2 tomatoes chopped
  • 4tbsp Corn flour
  • 1tbsp Ginger-garlic paste
  • 2tsp Red chilly powder
  • 2tbsp Sesame oil/sunflower oil
  • salt to taste
For the main dish:
  • 10 shallots/spring onions (cut into half)
  • 2 Capsicum ( cut into square pieces)
  • 2tbsp Tomato chilly sauce
  • 1tsp Dark soy sauce
  • 1/2tsp MSG/ajjinomotto ( optional)
  • 1tsp Ginger ( chopped)
  • 1tsp garlic cloves , finely chopped
  • 1tsp Pepper powder
  • 2 Green chilly (slit)
  • 1tsp oil
Cooking Directions

  • Mix together the sliced baby corn,chopped tomatoes,cornflour,1tbsp ginger-garlic paste,red chilly powder and salt.
  • Marinate for 15 minutes.
  • Heat 2tbsp oil in a pan and fry marinated baby corn till it cooks or until it changes its colour and well fried.Keep aside.
  • Now heat one more pan,add a tsp of oil add onions,chillies,chopped ginger and garlic and the sliced capsicum.
  • Stir fry over high heat for a few seconds.
  • Add the Tomato chilly sauce,soy sauce,MSG, and salt .
  • Then add the fried corn mixture and stir on high flame for 2-3 minutes or until the sauce coats the baby corn evenly.
  • Remove from the heat,sprinkle some pepper and serve hot with plain rice or Chinese noodles.
Note: You can replace spring onions/shallots with normal onions.Just make chop inot big chunks and use.
Tip:  when you are making stir fries its better to use Non-stick pans for better result as it requires less oil and makes the dish tasty and healthy too.
 If you like this post then please leave your valuable comments.. or if you have any doubt or query then feel free to ask me.Now  I am posting daily easy to do recipes. So please keep visiting the blog regularly....

Thanks Again on visiting the site.

Monday, February 11, 2013

Dry Gobi (cauliflower) Manchurian.A popular Indian street food

Gobi/cauliflower Manchurian a famous Indo-Chinese appetizer, Immensely popular in India  it is widespread in major Indian metropolitan cities. this is a dry version which is quite poplar street has a very crispy coating on the cauliflower and is tossed with a spicy Chinese sauce.This is also served as an appetizer during parties with a toothpick or fork .
Prep time: 15 minutes
Cook time: 20-25 minutes
  • 3 cups Cauliflower ,cut to bite-size florets
  • 1cup Maida/all purpose flour
  • 1/2 cup Corn flour
  • 1tsp Black pepper powder
  • A pinch of orange-red color
  • Salt to taste
For the sauce:
  • 2tsp fresh green or red chilly (Chopped)
  • 3tsp Garlic ( chopped)
  • 1cup Spring onion (only white part,chopped)
  • 1/2 cup Spring onion ( green part,chopped)
  • 1tsp Ginger ( chopped)
  • 1tbsp Red chilly sauce ( optional)
  • 3tsp dark soy sauce
  • 2tsp White/synthetic vinegar
  • 2tsp Corn starch
  • 2tbsp Tomato ketchup

Cooking Directions
  • To make batter, add All-purpose flour, Corn Starch, Salt, Black Pepper and a pinch of food colour( if you are using) to get that restaurant style colourful dish and add  enough Water to a small bowl. Mix until there are no lumps and the batter should be thick.
  • Now Coat Cauliflower florets well with the batter and deep fry until Cauliflower is a medium dark brown colour and crisp
  • Finish frying all of the Cauliflower and drain it on a paper towel
  • Now mix tomato Ketchup ,Red Chilli Sauce ,Soy Sauce and Vinegar in a bowl and keep aside.
For making the sauce:
  1. Heat Oil in a medium non-stick pan.Add Green or red Chillies ( i have used fresh red chillies to make it more appetizing) ,ginger and Garlic and stir for a second.
  2. Now add onion and cook until Onions turns to light pink colour.
  3. Then add fried cauliflower florets and toss it well.
  4. Now its time to add the sauces and toss it again .Let all the florets nicely covered with the sauce.
  5. Mix 2 tsp Corn Starch with 1tbsp of water and pour this over the cauliflower pieces,toss it again on high flame.
  6. lastly add chopped spring Onion greens and toss again.
  7. Garish with few chopped spring onion and Serve immediately.
Note: you can add a pinch of MSG to enhance the flavour of this dish .Just sprinkle it evenly while frying the onions.The MSG, combined with the hot temperature of the dish, boosts the flavours already present. Use only 1/2 or 1/4tsp MSG depending upon the quantity of the dish.

Sunday, February 10, 2013

Chicken frankie

There are so many famous street foods in India that are amazingly delicious, mouthwatering, sometimes healthy too! Frankie is one of healthiest street food i prefer for my kids and they simply love it.This is a perfect Sunday brunch to suit Every appetite...
For the roti / flat bread :
  • 1 cup Whole wheat flour
  • 1 cup Maida/all purpose flour
  • 1 tbsp Oil
  • Water to knead the dough
For the Frankie filling
  • 500 grams Chicken breast or boneless chicken pieces
  • 3 Onion ( chopped)
  • 3 Tomato ( chopped)
  • 2tsp Red chilly powder
  • 1tsp Garam masala or kitchen king masala powder
  • 1 heaped tbsp Ginger-Garlic paste
  • 1/2tsp Turmeric powder
  • 2tsp Coriander - cumin powder
  • 1tsp Green chillies ( finely chopped)
  • 1/2tsp Kasoori methi/dried fenugreek leaves
  • 1/2 cup Coriander leaves ( chopped)
  • salt to taste
  • 1tbsp Oil
For the salad
  • 2 Onion sliced
  • 1 big  Capsicum sliced
  • 1tsp Lemon juice
  • 1/2tsp Chat masala
  • 2-3 tbsp Tomato -chilli sauce
  • 4-5 Eggs
Cooking Directions
For the filling
  1. Clean and wash chicken breasts and cut into small chunks.
  2. Heat oil in a pan add chopped onion fry till translucent,add ginger garlic paste and saute for 3-4 minutes.
  3. Add chilly powder, Coriander-Cumin powder,turmeric powder and garam masala or kitchen king powder.i have used Kitchen king masala which gives nice aroma and flavour to the dish , mix it well with the onion mixture.
  4. Now add tomatoes, finely chopped green chillies and salt to taste and saute till tomatoes are well cooked and mushy.
  5. Now add chicken pieces and sprinkle some kasoori methi and cook on medium flame for 10 minutes,then add 1/2 of the coriander leaves and cook on high for about 4 to 5 minutes on high flame till chicken is well cooked and the mixture is dry.
  6. Garnish with remaining coriander and keep aside.
For the salad: mix sliced onion and thinly sliced capsicum,sprinkle some salt and red chilly powder and lemon juice well and keep aside.

To make roties/flat bread
  1. Mix both the flours,salt and oil and knead into a soft dough using little water and cover it with a damp cloth and keep aside.
  2. divide the dough into 7-8 portions.and shape into round balls.Roll it with a rolling pin to make thick round shaped 7-8 inch circles.
  3. Heat the griddle and lightly fry on both the sides till light brown spots appear and keep them soft by covering it with cloth.
To make the Frankie
  1. Beat eggs with little salt and keep aside.
  2. Heat the griddle, apply some oil and put one roti/flat bread and brush it with a tbsp of beaten egg mixture ,spead it well to cover the entire roti and fry on low flame then turn the egg side down and fry again for couple of seconds and then take it out on to a plate.
  3. Add some chicken filling,salad and little tomato -chilli sauce.Sprinkle some chat masala,roll it and wrap it in a aluminium foil around it and serve it hot.

Thursday, December 13, 2012

Chinese Samosa

  • 2 cups Cabbage(finely chopped)
  • 2tbsp Capsicum( finely chopped)
  • 2tbsp Carrots(shredded)
  • 1 small onion (finely chopped)
  • 1tsp Light soy sauce
  • 1/2tsp red chilly sauce
  • 1tsp Garlic ( chopped)
  • 1 Green chilly (finely chopped)
  • 1tsp white pepper powder
  • 1/2 cup Fine semolina/Chiroti rava
  • 1cup Maida
  • 3tbsp hot oil
Cooking Directions

  1. Sift flour and semolina into a mixing bowl, add vegetable oil and mix with your hands until a crumbly mixture is achieved.
  2. Add the water and salt mix until you have a soft dough. Now knead the dough for 10 minutes.
  3. Form the dough into a ball and coat the outside with vegetable oil. Put the dough into a plastic bag and set it aside for about 30 minutes.
  4. For samosa filling:-
  5. Heat 1tbsp of oil in a wok or pan,add chopped garlic,giner and saut?© for a couple of seconds,add all the chopped vegetable and stir fry on high heat till the mixture is dry.
  6. Add soy sauce,chilly sauce and stir it again for a couple of seconds and switch off the flame.
  7. Now add the salt and white pepper powder mix it well.let it cool a bit before making samosas.
  8. Method of making samosas:
  9. Knead the dough again and divide it into 12 equal portions.
  10. Form each portion into a ball. Roll the ball out on a floured surface to make a circle approximately 8 inches in diameter.
  11. Now cut the circle into 4 triangle pieces.
  12. Now fill each triangle with the stuffing and close it and Seal the edge with a little water on your fingers. Press the edges to make the seal tight.
  13. Now heat oil in a pan and deep fry 2-3 samosas at a time ,till crisp and golden brown colour.
  14. Serve hot with  garlic sauce.

Thursday, November 22, 2012


Chicken momos/dim sum with hot chilly sauce

Momos are basically the unofficial national dish of Tibet,it is also knows as dim sum or dumplings in different parts of Asia . Every family has a slightly different momo recipe, with various theories on how to make them the most juicy and delicious, or how to keep the dough skins to the desired delicate thinness.The variations are endless momos can be meat, vegetarian, steamed (the most popular), fried, and cooked in soup. 
                    Momos are undoubtedly an innovative low calorie snack! flour wrappers are filled with a healthy filling of chicken and mixed veggies like carrot,cabbage,capsicum (red and green) and spring onions and steamed to make an appetizing snack.In this recipe i have used only 2tsp of oil just to glaze the momos. In this momos i have used chicken breast mince ,which is a great source of protein. One 6 oz. serving of chicken contains 48 g of protein.It is also rich in potassium, calcium and contains no carbohydrates. The nutritional make-up of chicken makes it a healthy, filling food option. By eating healthy cuts of chicken, you'll consume only a small amount of calories and your stomach will stay full for hours. This decreases your likelihood of snacking on unhealthy foods later in the day .Along with chicken i have used 3 "C" carrot,cabbage and capsicum. 
In short Momos are bundle of vitamin C, a range of B vitamins ,beta carotene and rich source of protein.

Prep time: 60 mins
Cook time: 10-15 mins
Yield: 25
Cooking Directions
For the Dough:
  • 3 cups Maida/all purpose flour
  • 3/4 cup water for kneading

    • Mix the flour and water very well by hand and keep adding water until you make a pretty smooth ball of dough.
    • Then knead the dough very well until the dough is flexible.
    • Now leave your do
      ugh in the pot with the lid on while you prepare the rest of the ingredients.You should not let the dough dry out, or it will be hard to work with.
    For themomo filling:
    • Onions
    • 2 inch Ginger
    • 7 - 8 cloves of garlic
    • 1/2 bunch of coriander
    • 1 cup cabbage chopped finely
    • 500 Grams Chicken breast
    • 1 each Red and Green capsicum
    • carrot
    • 2 tsp light soy sauce
    •  Salt to taste

    1. Chop all the following ingredients into very, very small pieces:
    2. mince the chicken and then put all of the ingredients in a pot or big bowl,and then add two tablespoons of soy sauce.
    3. Mix everything together very well.
    4. Then use your food processor to blend all the ingredients ,now our filling is ready.
    Shaping the Momos
    1. When your dough and filling are both ready, it is time for the tricky part of making the dumpling shapes.For this, place the dough on a chopping board and use a rolling pin to roll it out quite thinly.small ball of dough and rolling each ball in your palms until you have a smooth ball of dough.
    2. Then, you can use a rolling pin to flatten out the dough into a circle, making the edges more thin than the middle. Now that you have a small, flat, circular piece of dough, you are ready to add the filling and make the momo shapes.
    3. The half-moon momo is very pretty.
    4. For this style, you begin the same as with the round momo style, holding the flat circular dough in your left hand and putting a tablespoon of filling in the middle of the dough.
    5. Then you have to fold your circle of dough in half, covering over the filling.
    6. Now press together the two edges of the half circle so that there is no open edge in your half circle, and the filling is completely enclosed in the dough.
    7. You will now have the basic half-moon shape, and you can make your momo pretty by pinching and folding along the curved edge of the half circle.
    8. Start at one tip of the half-moon, and fold over a very small piece of dough, pinching it down.
    9. Continue folding and pinching from the starting point, moving along the edge until you reach the other tip of the half-moon.
    10. You can experiment with different folds and pinches to find the way that is easiest and nicest for you.
    11. I have prepared 3 different shapes half moon,boat shape and round shape which i have used in my soup
    12. You can lay the momos in the lightly-greased steamer and keep the lid on them, or you can lay them on wax paper and cover them with the damp cloth.
    Final step...steaming
    1. Finally, you should boil water in a large steamer.
    2. Oil the steamer surface lightly before putting the momos in, so they wona��t stick to the metal, then place as many as you can without touching each other.
    3. Add the momos after the water is already boiling.
    4. Steam the momos for about 10 minutes, then serve them hot, with hot sauce to dip them in.
    Hot Chilly sauce:
    1. 10-red hot chillies soaked in vinegar for 2days (1/2 cup vinegar)
    2. 10 - garlic cloves( crushed)
    3. 1tbsp-tomato puree
    4. 1-shallot
    5. 1tsp - Worcestershire sauce
    6. salt and sugar or to taste
    1. Mix all the ingredients into one pot,simmered gently for 10-15 mins then whirled into a puree in a blender.
    2. your sweet, fresh, acidic and tangy garlic-chilly sauce is ready to relish!

    • Vegetarians can try this with soya granules or paneer /cottage cheese or tofu as a chicken substitute in your favorite dimsum recipe.

    Wednesday, August 15, 2012

    Tri colour pinwheel sandwiches

    Recipe by Preethi baliga

    India is celebrating 65th independence day today so thought of making tri colour sandwich using 3 colours of our national flag ie saffron,white and green.
    Prep time: 20 mins
    Cook time: 0
    Total time: 20Mins
    Yield: 12
    • 12 slices Sandwich bread
    • 1/2 cup Green chutney
    • 1/2 cup Tomato chilly sauce
    • 2 Potato( boiled)
    • 1 Cucumber( grated and squeezed)
    • 1/2tsp Pepper powder
    • Salt to taste
    • 2tbsp butter
    Cooking Directions
    1. Grind 1/2 cup coriander leaves,1/2 cup mint leaves 1 lemon sizec ball of tamarind, 2green chillies and salt and sugar to taste.Grind all the ingredients to fine paste and your green chutney is filling is ready
    2. Method of making potato filling 1st mash potatoes and mix it with grated cucumber.Now add some salt and pepper and mix it well.your second filling is ready now.
    3. Now its time to make the sandwiches ,Cut crust off and then arrange 3 slices in a row at a time for each sandwich roll.
    4. Put water on the edge of each slice and put another slice on it and roll with a help of rolling pin .Spread with butter
    5. Now spread green chutney on 1st slice then potato filling on the 2nd slice and on the 3rd slice spread some tomato chilly sauce.
    6. Now gently roll the bread slices and use and aluminium foil to roll your sandwiches.
    7. Put in the freezer for 5 min or in the refrigerator for an hour .
    8. Now take it out from the fridge and cut into 3-4 pieces and serve.

    Tuesday, March 6, 2012

    Prawn Pakoda

    Prawn pakoda

    Marinated prawns
    1. Tiger prawns-1/2kg
    2. Coriander leaves-1/2 cup
    3. Mint leaves-1/4 cup
    4. Green chilly-6-7
    5. Red chilly powder-1/2tsp
    6. Lemon juice-1tsp
    7. Turmeric powder-1/2tsp
    8. Onion-1small
    9. Cumin-1tsp
    10. Ginger-1"piece
    11. Garlic-6-7 cloves
    12. Coriander seeds-1tsp
    13. Ajwain-1/2tsp
    14. Maida(all purpose flour)-1/2cup
    15. Besan(chickpea flour)-1cup
    16. Corn flour-1/2 cup

    • Remove the shell and de-vein the prawns.
    • Now grind  all the 11 ingredients  from  2-12 to fine paste.
    • Now marinate the prawns with the paste for about 30 mins.
    • Now add maida,cornflour and besan to marinated prawns and make a thick batter.No need to add water
    • Now heat a oil in deep frying pan and start frying all the pakodas till crisp.
    • Serve hot as an appetizer or evening snack or as a side dish.

    Friday, March 2, 2012

    Batata vada

    Batata(potato) vada is a famous indian snack loved by all.It is a street food  through out india. But the name and taste varies from region to region. For example in mangalore we call it batata ambado .Today i am here with north indian sthle batata vada which is normally served with katta meeta chutney.

    Ingredients for the potato mixture :-
    1. Potato-4 medium sized( boiled and peeled)
    2. Ginger-1 inch piece(finely chopped)
    3. Garlic-8-10 cloves(finely chopped)
    4. Green chilly-6-7(finely chopped)
    5. Coriander leaves-1/2 cup(finely chopped)
    6. Salt to taste.

    Ingredients for the batter:-
    Besan(chick pea flour)-2 cups
    Turmeric powder-a pinch
    Baking soda-1/4tsp
    Salt to taste

    • Mash the potatoes and then add all the ingredients from 2-6.
    • Now make 15-17 lemon sized balls and keep aside.
    • To prepare the batter mix all the ingredients and add some water to make stiff batter.
    • Heat the oil in a frying pan and start frying vadas.
    • Dip the potato balls in the besan batter and deep fry in oil.
    • If you want your vadas crisp like how you get in hotels or in streets or in dabas...try this simple method 1st fry the vadas for few seconds and once the outer batter is cooked take it out and fry the remaining vadas then re-fry the 1st vadas which we have already fried till golden brown and crisp.

      Besan batter

    boiled and peeled potatoes

    potato balls

    serve hot with katta meeta chutney or any tomato sauce.

    Tip: Add 1 tbsp of Rice flour to make it more crispy

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