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.
- 250 grams of boneless chicken
- 1 tablespoon roughly chopped ginger garlic
- 1 teaspoon black pepper powder
- Salt as per taste
- 1/2 cup shredded cabbage
- 1/2 cup grated carrots
- 4 tablespoon finely chopped capsicum(red yellow green)
- 1 spring onion, chopped
- 1/2 cup grated processed cheese
- 1/4 cup Mayonnaise
- 8 brown bread slices
- Butter for toasting.
- 1. Clean and wash the chicken properly.
- 2. Heat a pan and add chicken pieces to it. Add salt, black pepper powder and chopped ginger garlic to it. Add few tablespoon water and cook until the chicken is tender.
- 3. Once chicken is cooked well, cool it and shred it with the help of a fork.
- 4. In a large mixing bowl, add chicken shreds, cabbage, carrots, capsicum, spring onion, cheese and mayonnaise. Mix everything well using a fork.
- 5. Now trim the edges of the bread and spread the chicken cheese mayo mixture on one slice and cover with another.
- 6. Toast on girdle using butter and serve.
A well-known street food from Mumbai. The name is derived from its typical Mumbai accent(BAMBAIYA BHASHA). Baida means ‘egg’ and hence Baida roti means a flat bread stuffed with eggs and flavourful and spicy minced meat. I have used a mixture of refined flour and wheat flour.
FOR THE STUFFING
- 500gms minced meat(lamb/chicken)
- 3 tablespoon oil
- 1 large onion finely chopped
- 1 tablespoon Ginger finely chopped
- 1 tablespoon Garlic finely chopped
- 2 tablespoon of chaat masala
- 1 tablespoon Garam Masala
- 2 green chillies finely chopped
- Salt to adjust seasonings
- 1/4 cup Green coriander, finely chopped
- 1/4 cup mint leaves, finely chopped.
- 6 eggs
FOR THE ROTI/OUTER COVERING
- 1 cup all purpose flour(maida)
- 1 cup wheat flour(atta)
- 1 teaspoon salt
- 1 tablespoon oil
- Water for kneading.
- Oil/ghee/butter for shallow frying.
- 1. Wash and drain excess water from the minced meat(kheema.. I used lamb meat)
- 2. Heat oil in a pan. Add chopped onions and saute till golden brown. Then add the ginger and garlic and saute on high for 30 seconds.
- 3. Add kheema and saute well. Lower the flame and let the kheema cook completely.
- 4. To this add chat masala, garam masala, coriander powder, salt, chopped coriander n mint leaves. Mix well and set aside to cool
- 5. FOR DOUGH
- In a mixing bowl, sift both maida and atta. Add salt and oil and mix well. Knead a soft dough(like we Knead for paratha) and set aside to rest for 20 minutes.
- 6. In another bowl, break all the eggs , add salt and whisk well.
- 7. Once the kheema is cooled completely and the dough is rested sufficiently, then it’s time to make our baida Roti’s.
- 8. Divide the dough into equal sized balls (approximately 10-12).
- 9. Now dust some flour on the rolling surface and roll out a thin 8 inch diameter roti. Pull from 4 corners to give a rough square shape.
- 10. Now spread 2 tablespoons of kheema mix . Also add 2 tablespoon of the whisked egg.
- 11. Heat a shallow fry pan on medium flame. Fold carefully all the sides to form a square.
- 12. Transfer the roti on the pan taking care that roti doesn’t break. Shallow fry using oil on low to medium flame till both sides become crisp.
- 13. Cut into smaller squares or triangles and serve with green chutney and sauce.
- 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.
A easy and super yummy recipe that can be dished out in a jiffy. Inspired by famous CHEF JAMIE OLIVER with obvious tweaks from my end.
- 25-30 Prawns
- 5 slices of fresh pineapple
- 1 each Bell pepper(red, yellow, green). I used just green one.
- 2 tablespoon oil.
- 8-10 medium sized garlic cloves
- 1 inch ginger piece
- 2 fresh red chillies
- 1/2 teaspoon salt (2 teaspoon for cleansing the prawns)
- 50 ml fresh pineapple juice
- 100 ml orange juice
- 1 tablespoon honey
- 1 tablespoon white vinegar
- 1 tablespoon light soya sauce.
- 1/2 tablespoon cornflour.
- 2 bulbs of spring onion with greens, chopped
- 1/4 cup chopped green coriander, chopped
- Carefully devein the prawns and wash them thoroughly using salt and water. Drain excess water and dry using a kitchen towel.
- De-seed the bell peppers and cut them in to 3 pieces lengthwise.
- Using one teaspoon oil, grill the pineapple slices and the bell peppers on a grill pan until well charred. Take off from heat and let the slices rest for about 5 minutes. The roughly wedge/cube them.
- Make szechuan paste using garlic, ginger, salt, red chillies and 1 tablespoon orange juice, in mortar-pestle.
- In a mixing bowl take the clean prawns and the szechuan paste. Splash half tablespoon and mix well.
- In a wok/pan Heat the remaining oil. Add the prawns mixture and cook on a high flame for about 4 minutes.
- In the mean while mix together pineapple juice, orange juice, honey, soya sauce vinegar and cornflour.
- Add this to the prawns and also add the pineapple, bell peppers, chopped spring onions and 3/4 of the chopped coriander. Let this cook and thicken on a high flame.
- Adjust seasonings(salt) and its ready to be served. Garnish with coriander.
Tambda means Red in Marathi. As the name suggests this is a yummy spicy red coloured lamb meat gravy. Originally from the KOLHAPUR district of Maharashtra State. This dish is quite popular all over Maharashtra.
- 1 Kg. of Mutton
- 1 Tbsp Red Chilly Powder
- 1 Cup Oil
- 1 large Tomato, finely chopped
- 2 medium size Onion, sliced
- 1 tablespoon ginger garlic paste
- Whole spices(as shown in image.)
- Coriander Leaves.
For The TAMBDA RASSA
- 2 medium onion slices
- 4 tablespoon dessicated coconut/ dry coconut flakes
- 8-10 Garlic Cloves
- 1 inch piece of Ginger
- 3-4 green chillies
- 5-6 Kashmiri red chilli
- 1/2 teaspoon Turmeric Powder
- 1/4 teaspoon asafoetida(hing)
- 1 tablespoon Salt
- 2 tablespoon Sesame Seeds
- 2 Black Cardamom
- 3-4 green cardamom
- 1 tablespoon Coriander seeds
- 1 teaspoon Cumin seeds
- 8-10 Black Pepper
- 2 one inch Cinnamon Sticks
- 4-5 Cloves (laung/lavang)
- 1 Tbsp Poppy Seeds
- 1 teaspoon fennel seeds (saunf)
- 3 bay leaves
- 1/2 teaspoon shahi jeera
- Wash and clean the meat pieces. Marinate with salt, red chilli powder, ginger-garlic paste. Keep aside for 1 hour atleast.
- After an hour , heat some oil in a pan and add the meat pieces. Cook them till they are well browned.
- Add 1 and half cup of hot water to the meat amd mix well.
- Cover the pan and cook until the meat is 80% done.
* You can use pressure cooker also. 1 whistle on high flame,then liwer the flame and aloow the meat to cook for another 2-3 whistles. If the meat is tender cook cautiously.
For making the tambda rassa paste:-
- In a nonstick wok heat 5 tablespoon of oil. Add onions, dessicated coconut, garlic and ginger. Sauté till they are browned.
- Next goes green chillies & all the whole spices mentioned under ingredients for tambda rassa. Roast for about 5-6 minutes till the mixture is fragrant.
- Switch off the gas and allow the mixture to cool completely.
- When the mixture is cooled, put ina mixer jar and grind it to a fine paste
- Once this is done. Heat 8-10 tablespoon oil in a pan, add whole spices, saute for 30 seconds.
- Next add the sliced onion, saute until golden browned.
- Then add the tomato, cook till it turns soft and pulpy.
- Finally add the ground paste and saute for another 5 minutes.
- Finally add the cooked mutton along with the stock left in the it, mix well and bring it to a boil.
- Cover the pan, lower the flame and let this cook for another 15 minutes.
- Switch off the gas and let the pan be covered for another 10-15 minutes. And its done.
- Garnish with chopped green coriander. Serve with roti/bhakri rice and lemon wedges.