For step by step recipe of TANDOORI CHICKEN-WITHOUT TANDOOR, watch our video recipe on the link given below
What is life without street food? Being Mumbaikar eating pani puri at a stall or having a vada paav as take away is very common thing. So presenting today a famous surati street food ANDA GHOTALA. This can be eaten for breakfast, brunch or at dinner.
- 4 eggs boiled and grated
- 1 raw egg for gravy
- 2medium onions finely chopped
- 1 capsicum finely chopped
- 1/4 cup processed cheese grated.
- 2 medium tomatoes finely chopped
- 5-6 garlic cloves roughly chopped
- 2 green chillies slit
- 1/2 teaspoon cumin seeds
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1/4 teaspoon turmeric powder
- 1 tablespoon Paav bhaji masala ( I prefer rasoi magic masala)
- 2 tablespoon oil
- 25gms amul butter
- Salt to taste.
- 4 tbsp green coriander chopped
- Heat a pan add oil and half the butter. Add cumin seeds and let them crackle.
- Add chopped onions and cook them until light golden.
- Add roughly chopped garlic and slit green chillies and saute for 30 seconds.
- Next goes in, the tomatoes and capsicum followed by red chilli, turmeric and coriander powder. Also add a pinch of salt to release the moisture.
- Let this cook until tomatoes are pulpy and oil starts separating.
- Then add the paav bhaji masala, grated eggs and processed cheese. Mix well. Adjust the salt.
- Finally crack the raw egg, beat it slightly till the yolk and whites combine. Add this to the pan and cook on high flame fo 30-40 seconds.
- Remove in a serving plate and add a dollop of butter, cheese and green coriander. Serve with toasted paav and a sunny side up.
** Note use minimal amount of salt as the butter and cheese are already salty.
WHEAT NAAN ON STOVE TOP
Here I shall share a recipe of wheat flour naan with as well as without yeast. Feel free to make it as per you wish.
Naan is a flat bread usually made using Tandoor or oven. But not many of us have these at home. So here’s a quick catch to make this without fancy appliances of ingredients.
- 2 cups Wheat flour(atta)
- 1 tablespoon oil
- 1 cup curd(dahi)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Warm water to Knead dough
*** If using yeast then dissolve 1 tablespoon yeast and 1 tablespoon sugar in 1/4 cup of warm water and set aside for 15 minutes for proofing.
- In a large mixing bowl, take flour, baking powder, baking soda and salt. Sieve all the ingredients twice or mix well using whisk or fork.
- Now add oil and curd to the flour and using little warm water at a time Knead a soft dough. Smoothen the surface using some oil. Cover and set aside for 30 minutes.
- After 30 minutes divide this dough into equal sized balls (approximately 8-10).
- Dust the rolling surface with some flour and roll out one dough ball into a 5 inch round or oblong shape naan.
- Heat a tava. Now wet one surface of the naan and place it on the hot girdle. Follow procedure show in the video to make a yummy naan at home without oven or tandoor.
- Once done brush the naan with butter and sprinkle some green coriander and sesame seeds on top and serve.
*** If using yeast then sift flour and salt . In step 2 add yeast sugar mixture by making a well in the centre of the flour. Knead soft dough by adding oil and curd. Knead for about 7-8 minutes.
Rest the dough for approximately 1 hr or till it doubles in volume.
MIRCHI KA SALAN
This is a must accompaniment if you are eating Hyderabadi Biryani. A spicy, tangy and mildly sweet curry made with jalapeño chilli or any other less spicy chilli and peanut being the main ingredient.
- 15-20 Jalapeño peppers/ Bhavnagari mirchi
- 4 tablespoon oil
- 1 small lemon size ball of tamarind dissolved in half cup water
- 8-10 curry leaves
- 1/4 teaspoon mustard seeds(rai/sarso)
- 1/4 teaspoon cumin seeds(jeera)
- A pinch of fenugreek seeds (methi k daane)
- 1 large onion sliced
- 1 tablespoon Ginger garlic paste
- 1 teaspoon kashmiri red chilli powder(optional)
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder
- 1/4 cup of curd, whisked smooth
- 1 teaspoon jaggery(optional)
- Salt as per taste
FOR THE CURRY/SALAN
- 1/4 cup of roasted skinless peanuts
- 1/4 cup of grated coconut/coconut powder
- 2 tablespoon sesame seeds (Til)
- 1 teaspoon cumin seeds
- 2 tablespoon coriander seeds
- 1/2 teaspoon fennel seeds (saunf)
- Heat a pan and dry roast all ingredients mentioned under heading FOR CURRY except peanuts. Cool and grind it in to a fine paste using little water.
- Heat oil in a pan and dry the chillies. Drain on an absorbent paper.
- In the remaining oil, add mustard seeds, jeera and methi seeds. Allow them to splutter.
- Add sliced onion to this and saute until golden brown
- Now goes the curry leaves, ginger garlic paste, turmeric powder, red chilli powder and saute for one minute.
- Now add the peanut paste and saute on a high flame for 2 minutes.
- Next goes in the fried chillies and 1 cup if water. Bring it to a boil then cover the pan and let it cook for about 15 minutes on slow flame.
- Finally add salt as per taste, strain the tamarind water, curd, jaggery and the garam masala. Mix well.
- Cover the lid and let it cool for another 10 minutes.
- Garnish with green coriander and serve as accompaniment in main course with either biryani or roti/naan.
BHATURE are a very well known Punjabi fried flat bread usually made with All purpose flour. But as I always do, I gave a twist to this classic Bhature with Spinach and used whole wheat flour instead of Maida. So let’s see how this PALAK BHATURE are made.
- 2 cups wheat flour (atta)
- 1/2 cup All purpose flour(maida)
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- A pinch of baking soda.
- 3 tablespoon of melted butter/ghee or oil
- 1/2 cup sour curd (khatti dahi)
- 1 small bunch spinach(Palak)
- 1 green chilli
- 2 tablespoon milk
- Oil for deep frying.
- Clean and wash palak leaves properly under running water.
- In a broad pan heat 1/4 cup of water and milk. Roughly chop the spinach leaves and add to the water. Cover and cook for about 4 minutes on a medium flame.
- Once the spinach is cooled, transfer it in to a mixer jar and blend it into a fine puree along with the green chilli.
- In a large mixing bowl, sift atta, maida, salt, baking powder and baking soda.
- Add the butter to his and rub the mixture well using your fingers.
- Now add in the spinach puree and curd and start kneading the dough. Add warm water, in small quantities, if required, to make a soft dough. Knead well for a good 5-6 minutes for a softer bhature.
- Cover the dough with a wet muslin cloth and keep aside for 30 minutes.
- Start heating oil for frying bhatura in a broad pan on a medium flame.
- After resting for about 30 minutes, Knead the dough for another minute and divide it into equal lemon sized balls.
- Flatten and roll out each ball using flour /oil into a 4 inch round bhatura.
- Fry these beauties on a medium flame until they are well coloured on either side and nicely puffed.
- Repeat the same with all the remaining dough balls.
- Serve with chatpate chole and pickle.
- 1 kilo kheema/meat mince (Lamb or chicken)
- 4 tablespoon Ginger-Garlic paste
- 1 teaspooon green chilli paste
- 1 tablespoon garam masala
- 1 teaspoon red chilli powder
- 1/4 cup raw papaya paste(optional)
- 1 egg
- 1/2 cup roasted chana/chickpea
- 1/2 cup chopped fresh coriander leaves and mint leaves.
- 1 large onion, grated
- 2 tablespoon lime juice
- Salt to taste.
- Oil for shallow frying
- Take mince in a food processor/mixer and churn it for half a minute.
- Grind roasted chana to a fine powder.
- Take the mince in a large mixing bowl. To this add the chana powder and rest all the ingredients except oil and mix well.
- Keep aside to marinate in refrigerator for 1 hour.
- Heat 2 tablespoon oil in a pan. Make kebab of desired shape and size and shallow fry till evenly browned on either side.
- Serve with mint chutney and raw onions rings.
This is a very famous North Indian snack/breakfast made using lentils, wheat flour and spices and deep frying them. Its name differs with regions. Some call it Pithiwali Puri, some Bedmi Puri or Urad dal Kachori. With a little changes in the method of making, this pithi puri has almost same ingredients.
I made it with a twist by adding fresh dill, suva or shepu as its popularly known.
- 1 cup urad dal (black lentil)
- 1/4 cup chana dal
- 3 tablespoon coriander seeds (sabut dhaniya)
- 1 tablespoon fennel seeds (saunf)
- 1 teaspoon cumin seeds (jeera)
- 2-3 dried whole red chilli
- 1/2 teaspoon dry ginger powder (sonth)
- 1/4 teaspoon Asafoetida (hing)
- Salt as per taste
- 1;/4 cup of finely chopped fresh dill leaves (shepu/suva)
- 2 cups whole wheat flour (atta)
- 2 tablespoon oil + for deep frying
- Wash and soak urad dal and chana dal in lukewarm water for about 1 hour
- In a mixing bowl take wheat flour(atta), add oil and salt and knead a soft dough (paratha dough). Cover and set aside.
- Dry roast dhaniya, saunf, red chilli and jeera and grind in to a coarse powder.
- Now drain water from the soaked lentil mixture and grind it using very little or no water.
- To this dal paste add the coarse powdered spices, ginger powder, hing, salt and chopped fresh dill. Mix well.
- Now divide the dough into equal sized balls.
- Flatten with fingers dusting with some dry flour.Stuff a tablespoon of the spicy dal mixture in the centre and seal it.
- Now flatten this stuffed ball witb help of palm of your hand or rolling pun taking care no filling comes out.
- Heat sufficient oil in a frying pan and deep fry the puris till they turn golden brown.
- Serve hot with spicy aloo curry and pickle.
* You also mix the ground dal paste along with spices into the flour and knead the dough. Then divide into equal size balls and roll the puris and fry them.