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.
LOW CALORIE DAHI VADA
Yet another recipe very popular in many of our homes .. DAHI VADA or DAHI BHALLEY commonly called in some parts of North India.
We, the generation of today is very much health conscious and find healthier ways to make variety of recipes. So how can Dahi vada become healthy. Simple skip the deep frying of vadas and you get the healthiest version of this dish.
Here is my version of the famous DAHI VADA with negligible amount of oil. I cooked them in APPE PAN. You can also steam these like idlis.
LOW CALORIE DAHI VADA
- 1 cup split black gram(urad dal)
- 1/2 teaspoon salt (optional)
- A pinch of Hing/asafoetida
- 1/4 teaspoon jeera powder
- 2 cups of low fat dahi/curd
- 1/4 cup of milk
- 4 tablespoon powdered sugar
- Red chilli powder
- Jeera powder
- Chat masala
- Tamarind chutney(optional)
- Soak 1 cup urad dal in 3 cups of water for 3-4 hours. Once soaked drain excess water and grind it to a thick paste.
- To this add salt, jeera powder and hing. Whisk this vada paste well with the help of a spoon or using hand for a good 3-4 minutes. Cover and keep aside for 15 minutes.
- In the mean time, prepare the sweet dahi that is used to dip these vadas. Mix together curd, milk and sugar. Set aside.
- After 15 minutes you will see the batter is light and fluffy. Give it a mix for last time before cooking.
- Now, heat the APPE PAN and brush with very little oil. Spoon the batter into the sections provided. Let one side cook on a low flame for about 4minutes.
Turn these vadas using a fork or a chopstick. Let it cook on the other side too for a couple of minutes.
- Once all the vadas are done, in a serving plate pour some sweet dahi on the base. Now arrange these vadas and pour the rest of the dahi.
- *** See to it that the vadas are covered with dahi. Press them a bit with the help of a spoon or spatula for the dahi to be soaked in them.
- Garnish with red chilli powder, jeera powder, chat masala and tamarind chutney.
VADA PAV – MUMBAI SPECIAL
Vada pav, not just a famous Mumbai street food but popular around the country with variation in taste as per region. A whole meal on the go. Our Indian burger made with spicy potato mix stuffed in chick pea batter and deep fried and served between sliced Pav(indian bun) along with spicy chutney and fried green chillies.
Pav is store bought but you can make them at home too (Recipe to follow in later posts). But here is my recipe of the Batata vada.
- 5-6 medium sized potatoes
- 6-8 garlic cloves
- 1-2 green chillies
- 1 tablespoon oil + for deep frying vadas
- 1/2 teaspoon mustard seeds
- 1 sprig of curry leaves
- A pinch of asafoetida/hing
- 1/4 teaspoon turmeric powder/haldi
- Salt as per taste
FOR COATING BATTER
- 1 & 1/2 cup Chickpea flour/besan
- 1/2 teaspoon salt
- 1/4 teaspoon asafoetida/hing
- A pinch of baking soda
- 1/2 water or as per requirement.
FOR THE RED CHUTNEY
- 1 medium sized onion, sliced
- 3-4 garlic cloves
- 3-4 whole dry red chilli
- 1/2 teaspoon cumin seeds/Jeera
- 2 tablespoon grated dry coconut
- 1 tablespoon sesame seeds/til
- Salt to taste
MAKING THE RED CHUTNEY
- ◆ Deep fry the sliced onion till golden brown. Remove on absorbent paper.
- ◆ In a pan take 1 teaspoon oil, add jeera garlic, dried red chillies grated coconut and til. Saute till everything is well toasted and fragrant. Allow it to cool.
- ◆Once cool grind it along with the crisp onions and salt. Your red chutney is ready.
MAKING THE VADAS
- ◆Boil the potatoes until tender and cooked. Peel and mash them.
- ◆ Crush garlic and green chillies using mortar and pestle.
- ◆In a pan take oil once hot add mustard seed. Allow them to crackle. Add hing and curry leaves followed by garlic-chilli paste and turmeric.
- ◆Add this mixture to the mashed potatoes. Add salt.
- ◆Combine everything well. Make medium sized balls and set aside.
- ◆Prepare the batter by mixing all the ingredients. The batter should be smooth and thick enough to coat the vadas.
- ◆Place a pan with oil on high heat. Once oil is hot reduce to medium.
- ◆Dip the vadas in the batter and coat from all sides.
- ◆Fry until golden brown and crisp from all sides.
- ◆Also fry few green chillies and drain sprinkle some salt on them.
Slit the pav horizontally , put some red chutney on the pav keep a vada and press a bit to flatten. Serve with fried chillies and more red chutney.You can also serve green chutney and sweet date and tamarind chutney with this.
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.
My love for cakes and trying new ones lead me to google different variety. Just when I searched for a jaggery cake I came across this amazing wheat jaggery coconut cake from SriLanka. Its called HAKURU.
A healthy wholesome cake that would definitely be a hit among mother who want their kids to eat healthy.
So let’s see how it can be made
- 1 cup wheat flour
- 1/4 cup Semolina/Rawa
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup grated jaggery
- 5 tablespoon oil
- 1/2 cup fresh grated/dessicated coconut.
- 4 Green Cardamoms(Hari elaichi)
- 1/4 teaspoon Mace/Javitri powder.
- 1/4 cup milk
- 2 tablespoon warm water.
- Preheat the oven to 160C for 10 minutes. Grease the cake mould with butter/oil.
- Roast the coconut until golden brown but take care it does not burn. Keep aside to cool
- In a blender jar take jaggery, oil and water and blend for 1 minute.
- To this add coconut, cardamom seeds, javitri powder and again blend for another 1 minute.
- Sift together wheat flour, rawa, baking powder and baking soda.
- Pty the wet ingredients in a large mixing bowl. Add 1/3 of the flour mix and blend using a whisk or by spatula using cut n fold method.
- Repeat the same for the rest of the flour. Adjust the consistency using milk 1-2 tablespoon at a time.
- Transfer the batter into cake mould , tap the mould lightly twice and bake at 160C for about 40 minutes.
- If a toothpick inserted in the centre of the cake comes out clean means it’s done.
- Let this rest in the oven for about 10 minutes and then allow it to cool further on a wire rack.
- De mould and serve with fresh juice or black tea.