ANDA GHOTALA

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.

RECIPE:-
Ingredients:-

  • 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

METHOD

  1. Heat a pan add oil and half the butter. Add cumin seeds and let them crackle.
  2. Add chopped onions and cook them until light golden.
  3. Add roughly chopped garlic and slit green chillies and saute for 30 seconds.
  4. 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.
  5. Let this cook until tomatoes are pulpy and oil starts separating.
  6. Then add the paav bhaji masala, grated eggs and processed cheese. Mix well. Adjust the salt.
  7. 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. 
  8. 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(TANDOORI NAAN WITHOUT TANDOOR)

​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.

RECIPE

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.

METHOD

  1. 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.
  2. 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.
  3. After 30 minutes divide this dough into equal sized balls (approximately 8-10). 
  4. Dust the rolling surface with some flour and roll out one dough ball into a 5 inch round or oblong shape naan.
  5. 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.
  6. 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

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.
RECIPE

Ingredients

  • 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)

METHOD

  1. 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.

  1. Heat oil in a pan and dry the chillies. Drain on an absorbent paper. 

  1. In the remaining oil, add mustard seeds, jeera and methi seeds. Allow them to splutter.
  2. Add sliced onion to this and saute until golden brown
  3. Now goes the curry leaves, ginger garlic paste, turmeric powder, red chilli powder and saute for one minute.
  4. Now add the peanut paste and saute on a high flame for 2 minutes.
  5. 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.

  1. Finally add salt as per taste, strain the tamarind water, curd, jaggery and the garam masala. Mix well.
  2. Cover the lid and let it cool for another 10 minutes.
  3. Garnish with green coriander and serve as accompaniment in main course with either biryani or roti/naan.

PALAK BHATURE (SPINACH FRIED FLAT BREAD)

​PALAK BHATURE

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.
RECIPE

Ingredients:-

  • 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.

METHOD

  1. Clean and wash palak leaves properly under running water.
  2. 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.
  3. Once the spinach is cooled, transfer it in to a mixer jar and blend it into a fine puree along with the green chilli.
  4. In a large mixing bowl, sift atta, maida, salt, baking powder and baking soda.
  5. Add the butter to his and rub the mixture well using your fingers.
  6. 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.
  7. Cover the dough with a wet muslin cloth and keep aside for 30 minutes.
  8. Start heating oil for frying bhatura in a broad pan on a medium flame.
  9. After resting for about 30 minutes, Knead the dough for another minute and divide it into equal lemon sized balls.
  10. Flatten and roll out each ball using flour /oil into a 4 inch round bhatura.
  11. Fry these beauties on a medium flame until they are well coloured on either side and nicely puffed.
  12. Repeat the same with all the remaining dough balls.
  13. Serve with chatpate chole and pickle.

KACCHE KHEEME KE KEBAB (EASY MINCE PATTIE)


These easy and simple to make mutton mince kebabs are perfect for a lazy sunday brynch or snack. They make a yummy starter too.

RECIPE

Ingredients

  • 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

METHOD:-

  1. Take mince in a food processor/mixer and churn it for half a minute.
  2. Grind roasted chana to a fine powder.
  3. Take the mince in a large mixing bowl. To this add the chana powder and rest all the ingredients except oil and mix well.
  4. Keep aside to marinate in refrigerator for 1 hour.
  5. Heat 2 tablespoon oil in a pan. Make kebab of desired shape and size and shallow fry till evenly browned on either side.
  6. Serve with mint chutney and raw onions rings.

PITHIWALI PURI/BEDMI PURI/URAD DAL KACHORI

​PITHIWALI PURI


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.


RECIPE

Ingredients

  • 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

METHOD

  1. Wash and soak urad dal and chana dal in lukewarm water for about 1 hour
  2. In a mixing bowl take wheat flour(atta), add oil and salt and knead a soft dough (paratha dough). Cover and set aside.
  3. Dry roast dhaniya, saunf, red chilli and jeera and grind in to a coarse powder.
  4. Now drain water from the soaked lentil mixture and grind it using very little or no water.
  5. To this dal paste add the coarse powdered spices, ginger powder, hing, salt and chopped fresh dill. Mix well.
  6. Now divide the dough into equal sized balls.
  7. Flatten with fingers dusting with some dry flour.Stuff a tablespoon of the spicy dal mixture in the centre and seal it.
  8. Now flatten this stuffed ball witb help of palm of your hand or rolling pun taking care no filling comes out.
  9. Heat sufficient oil in a frying pan and deep fry the puris till they turn golden brown.
  10. 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.