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. For a video demo kindly click the link below
- 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 inch ginger
- 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 ginger, 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.
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.
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.
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.
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.
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.
Winters are here and so are fresh produce. The markes are flodded with fresh greens and reds. Mention red and tomatoes are the first thing on your mind.
Whether you refer to a tomato as a fruit or a vegetable, there is no doubt that a tomato is a nutrient-dense, super-food that most people should be eating more of.
The tomato has been referred to as a “functional food,” a food that goes beyond providing just basic nutrition. Due to their beneficial phytochemicals such as lycopene, tomatoes also play a role in preventing chronic disease and deliver other health benefits.
Its anti-oxident properties make it helpful in fighting cancer. Also it is beneficial for good eyesight, healthy skin, bones, hairs and nails. Its also helpful in fighting Depression. It is also said to be beneficial in reducing risk of heart diseases, stroke and formation of kidney stones.
One thing is sure we all love to eat tomatoes in salads and different curry’s. But TOMATO KETCHUP is a staple accompaniment with almost all our snacks be it pakoras, sandwiches, tikkis, parathas,etc . So why buy the ones from market which has ‘n’ number of synthetic substances. Lets make it at home. I a simple and easy way.
- 10-12 medium sized tomatoes(one kilo)
- 1/4 cup sugar
- 6 tbsp vinegar(can add more if u like tangy flavour)
- 1 tsp salt
- 1 tbsp ginger powder (sonth)
- 1tsp red chilli powder
- 1 tbsp soya sauce/beetroot juice (for the deep maroon colour)
- Wash the tomatoes. Boil 2 cups of water in a broad pan. Add tomatoes cover the lid and let them cook for 7-8 minutes
- Once blanched, cool the tomatoes and blend them. Strain the pulp to remove skin n seeds.
- Now transfer this strained tomato puree in a pan. Add sugar, salt, ginger powder and red chilli powder. Cook on a medium flame until the pulp thickens.(desired saucy consistency)
- Now add soya sauce/beetroot juice and vinegar and cook for another 5 minutes.
- Allow it to cool and bottle them. Can be stored in fridge for up to 3 month. I’m sure it wont last that long. ☺☺
Everyone loves to eat pizza. And what a blessing it would be if its homemade and healthy. Stop buying pizza bases from stores when you can make a healthy whole wheat pizza base at home.
- 2 cups wheat flour
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 tssp powdered sugar
- 1/4 cup Curd/ or 2 tbsp lemon juice
- 3/4 to 1 cup Water
- 2 tbsp Oil + For greasing
NOTE:- YOU CAN REPLACE BAKING POWDER AND SODA WITH FRUIT SALT(check out youtube video link)
For Toppings :-
- 1 teaspoon olive oil
- 1 pack of pizza sauce (homemade) https://youtu.be/cPLZPJhaqM4
- 100 grams processed cheese, grated
- 100 grams of Mozzarella cheese, grated
- 1 capsicum cubed
- 1 Tomato deseeded and cubed
- 200 grams paneer cut in cubes.
- Into a large bowl add in two cups of whole wheat flour, half cup of plain flour (maida), sugar, 1/2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Mix everything.
- Now make a well in the center with a spoon. Add in 3 tbsp thick curd (yogurt)/lemon juice, 1 tbsp sugar, 2 tbsp oil, and about 3/4 cup of water.
- Mix lightly with a spoon and then add water and knead into a smooth dough (knead on the counter for a few minutes).
- Grease your hands with some oil and pat on top of the dough, so that it is nicely coated with oil and does not form a dry crust after sometime. Keep the bowl in a warm place for 15 minutes.
- Once the dough has risen; lightly press it down to release the trapped air and divide into two or four balls (if you like thin pizza base, then divide into four).
- Meanwhile in a pan heat 1 teaspoon oil. Saute paneer and capsicum on medium high flame for about 2 minutes. Set aside to cool.
- Heat a tawa or iron skillet pan; while it is heating, roll out the dough into a circular base. (should fit your tawa). And gently place the rolled out pizza dough into the hot tawa and simmer for 2-3 min or until that side is cooked and lightly browned.
- Now flip to the other side and spread pizza sauce and sautéed paneer and capsicum with tomato cubes on the cooked side along with loads of grated cheese.
- Drizzle a tiny bit of oil around the sides so that the base becomes slightly crisp.
- Cover the pan and cook until cheese melts or the base is cooked (about 3-6 mins on low flame).
FOR A THIN CRUST PIZZA. ROLL THE BASE THIN AND USE BUTTER/ OIL LIBERALLY AND COOK ON A MEDIUM HIGH FLAME IN STEP 7.