Street Food Recipes

Zanzibar Mix ( Urojo Soup) Recipe | Tanzanian Street Food Recipe

April 30, 2018 By manjulabharathkumar@gmail.com

Zanzibar Mix is tanzanian street food which is very famous in the zanzibar region of East Africa. This dish is also called as Urojo soup. This soup is a bit of process to make as there are toppings which has to be made to go with the soup. Its a meal by itself soup which is loaded with potatoes and in a smooth sauce with some bhajias and fried crispies ( potato or cassava shavings), coconut chutney,hot sauce to top the soup with . This is very popular street food in Dar Es Salaam , and they have all the Indian chaats available there like dahi poori, sev poori, bhel poori and even pani puri. Zanzibar Mix is a typical road side street food which is filled with carb and they yummy when had warm.

The India influence in the cuisine is very much seen in all the recipes of tanzinia , I had already share a recipe from tanzanian cuisine which is very much India curry with Rajma called Wali Na maharaj. I had made this delicious street food with my own touch , traditionally there is aloo bonda too added to the soup but I skipped it , because I made my bhajias with moong dal and potato.There is some black channa added to the soup too but since I didn’t get to soak the channa I made them without them. The sauce is more like our very own Indian Kadhi and it tastes the same too. As in India we have street food with Kadhi like kadhi kachori ,kadhi samosa , kadhi pakora , this is very much similar to them but they add a pulse bhajia to them. The bhajia is traditionally made with a combination of Black eyed peas and Green Moong dal,they do have a bhajia with Moong dal potato combo so I made the latter instead.This is recipe is a long process but they taste so yummy and we love kadhi but the potato combo was very much new to us. All the topping and the soup when combined marry so well. The coconut chutney is a much for this soup. I know it seems like a unusal combination, but trust me everything went well with each other.

I am so feeling bad to share these pictures as I was in so much hurry to click this with very very low light and the light almost faded away I will redo this and update the post soon. Am so happy to have finished the marathon successfully, can’t express how happy I am to join this marathon. All the bloggers who did this marathon have put so much effort to make this marathon super hit. It was so much fun to cook, click and share and wait for the comments . Thanks to valli to take me in even though I have history of not completing my marathon due to hurdles. I enjoy doing mega marathon a lot and this such an happy moment for me. I have cooked, clicked and wrote the Post almost the same day this is a true marathon for me. When I said I have finally completed cooking Z , my hubby and daughter clapped for me 😀 which more than anything. Thank you to all the blogger who left such kind and wonderful comments on each post all your comments bought a smile in my face every time.. Am taking deep breath finally marathon is over, the after effect of marathon is like oh what is the letter tomorrow I keep forgetting I have already cooked my Z 😀 Now lets move on to the recipe quickly.

Z for Zanzibar Mix ( Urojo Soup)

Theme ~ Street food

Ingredients

For Dar Na Bhajia

Recipe Adapted from here

Green Moongdal – 1 cup
Potato – 2 small ( boiled)
Green chillies – 2 nos
Ginger garlic paste – 1 tsp
Onion – 1/4 cup ( chopped)
Baking pd – 1/4 tsp
Salt to taste
Oil for frying

For Soup

Recipe Adapted from here

Besan / Chickpea Flour – 2 tbsp
All purpose Flour – 2 tbsp
Potatoes – 2 Nos
Ginger garlic paste – 1 tsp
Green chillies paste – 1/2 tsp
Lemon juice – 3 tsp ( adjust according to your taste)
Red chilli pd – 1/4 tsp
Turmeric pd – 1/4 tsp
Salt to taste
Water – 3 cups ( add more if needed)

For Potato shavings

Potatoes – 3 nos
Red chilli pd – 1/4 tsp
Salt to taste
Oil for Frying

For Coconut Chutney

Coconut – 1 cup ( I used dessicated)
Coriander leaves – A hanful
Green chillies -2 nos
Lemon juice – 1 tsp
Ginger – A small piece
Salt to taste

Method

For Dar Na Bhajia

Soak the moongdal for 3 hours, drain the water and grind them to a coarse paste, don’t add extra water.
Transfer it to a bowl add in the boiled potatoes and mash them well.
Add chopped onions, green chillies and ginger garlic paste to it.
Add salt, baking soda and Mix them well.
Heat oil in a kadai , make equal size balls and drop them in hot oil.
Fry them both sides in low flame till they turn light brown and crispy.
Transfer them to a kitchen towel. Repeat the same for rest of the batter.

For Soup

Chop the potatoes to cubes and boil them in water till they cook or you can even steam the chopped potatoes as I did,
In a sauce pan boil 3 cups of water, In another bowl mix the chickpea flour and all pupose flour.
Dilute the flour with some water, Once the water in the pot starts to boil add the dilute flour mixture to it and stir well other wise lumps might form.
Add red chilli pd, ginger garlic paste,turmeric, salt and let it cook in low flame for about 25 mins or till the soup starts to thicken.
Add the cooked potatoes to the soup and cook them for some more time till there is no raw smell.
Keep the soup warm.

For potato shavings

Grate the potatoes with large holed grater and soak them in water with some salt for half hour.
Drain the water and wash the potatoes or 2 to 3 times.
Drain the water and dry the potatoes with a kitchen towel or a cloth.
Heat oil in a pan and put the grated potato to fry.
Keep stirring and fry the potatoes till light brown.
Transfer it to kitchen towel, then sprinkle some salt and red chilli pd on top.
Toss it all over.

For chutney

Just grind all the ingredients under chutney with some water.

To serve

In a bowl pour in the saucy soup , top them with the bhajias, Coconut chutney , potato shaving . I added meethi chuney too but you can add hot sauce if you like.
Serve the warm and enjoy..

5.0 from 9 reviews

Zanzibar Mix ( Urojo Soup) Recipe | Tanzanian Street Food Recipe

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Prep time

2 hours

Cook time

45 mins

Total time

2 hours 45 mins

Zanzibar Mix is a tangy and crispy combination which is popular street food of tanzania. There are many elements added to this bowl of soup makes its a delicious and filling soup by itself.

Author: Manjula Bharath

Recipe type: Street Food Recipes

Cuisine: Tanzanian Cuisine

Serves: 3

Ingredients

For Dar Na Bhajia

Green Moongdal - 1 cup
Potato - 2 small ( boiled)
Green chillies - 2 nos
Ginger garlic paste - 1 tsp
Onion - ¼ cup ( chopped)
Baking pd - ¼ tsp
Salt to taste
Oil for frying

For Soup

Besan / Chickpea Flour - 2 tbsp
All purpose Flour - 2 tbsp
Potatoes - 2 Nos
Ginger garlic paste - 1 tsp
Green chillies paste - ½ tsp
Lemon juice - 3 tsp ( adjust according to your taste)
Red chilli pd - ¼ tsp
Turmeric pd - ¼ tsp
Salt to taste
Water - 3 cups ( add more if needed)

For Potato shavings

Potatoes - 3 nos
Red chilli pd - ¼ tsp
Salt to taste
Oil for Frying

For Coconut Chutney

Coconut - 1 cup ( I used dessicated)
Coriander leaves - A hanful
Green chillies -2 nos
Lemon juice - 1 tsp
Ginger - A small piece
Salt to taste

Instructions

For Dar Na Bhajia

Soak the moongdal for 3 hours, drain the water and grind them to a coarse paste, don't add extra water.
Transfer it to a bowl add in the boiled potatoes and mash them well.
Add chopped onions, green chillies and ginger garlic paste to it.
Add salt, baking soda and Mix them well.
Heat oil in a kadai , make equal size balls and drop them in hot oil.
Fry them both sides in low flame till they turn light brown and crispy.
Transfer them to a kitchen towel. Repeat the same for rest of the batter.

For Soup

Chop the potatoes to cubes and boil them in water till they cook or you can even steam the chopped potatoes as I did,
In a sauce pan boil 3 cups of water, In another bowl mix the chickpea flour and all pupose flour.
Dilute the flour with some water, Once the water in the pot starts to boil add the dilute flour mixture to it and stir well other wise lumps might form.
Add red chilli pd, ginger garlic paste,turmeric, salt and let it cook in low flame for about 25 mins or till the soup starts to thicken.
Add the cooked potatoes to the soup and cook them for some more time till there is no raw smell.
Keep the soup warm.

For potato shavings

Grate the potatoes with large holed grater and soak them in water with some salt for half hour.
Drain the water and wash the potatoes or 2 to 3 times.
Drain the water and dry the potatoes with a kitchen towel or a cloth.
Heat oil in a pan and put the grated potato to fry.
Keep stirring and fry the potatoes till light brown.
Transfer it to kitchen towel, then sprinkle some salt and red chilli pd on top.
Toss it all over.

For chutney

Just grind all the ingredients under chutney with some water.

To serve

In a bowl pour in the saucy soup , top them with the bhajias, Coconut chutney , potato shaving . I added meethi chuney too but you can add hot sauce if you like.
Serve the warm and enjoy..

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Undhiyu Chapadi Recipe|Chapadi Tavo Recipe ~Rajkot Street Food

April 25, 2018 By manjulabharathkumar@gmail.com

Undhiyu is a signature gujarati winter curry made for Uttaran ( kite festival). This is very traditional mixed veggies of gujarat and a famous regional curry of surat. There are so many variation of Undhiyu , mainly there are 2 different ways to prepare Undhiyu surati and Kathiwadi. In Surati undhiyu eggplants and potatoes are stuffed with peanut , sesame and coconut where as In kathiyawadi undhiyu doesn’t have any stuffing. I have made the surati style undhiyu which is with the stuffing and is cooked in stages . Both the version do include methi muthia to it. Tavo Chapadi or Undhiyu Chapadi is a Rajkot special street food, which was initially made as prasad for mata ji ( Goddess) but it eventually became a street food and is available all over rajkot.

Tavo is a mixed vegetable gravy prepared with onion tomato base and Chapadi is similar to our Rajasthani Baati but this is a fried version. Tavo is also referred to as Undhiyu in this street food because of the mixture of veggies but the traditional undhiyu is totally different . First when I came across this street food I thought the undhiyu was the same with muthiyas in it but I was skeptical on how Chapadi and muthiya all in one would taste, this was months back. Recently I saw this recipe in a Gujarati TV show and then It hit my head that there is No muthiyas added to tavo and it is usually gravy type so that it is easy to mix in the crushed Chapadi and relish. I had Planned this recipe for my T – Tavo Chapadi it would have been perfect isn’t it but I didn’t get enough time to cook this elaborate dish yesterday. The dish might not look so delectable but trust me we enjoyed these thoroughly. Initially I had planned to make a super elaborate street foods from gujarat , pairing the Surati Undhiyu with poori and Undhiyu chapadi and Matlo Undhiyu but I didn’t have enough time to execute . Tavo chapadi is served with some onions, lemon wedges,Papad and chaas .. This gravy is packed with veggies and flavors, Goes so well with Chapadi . For people who don’t like oily food this is sure not for you as it needs lot of oil to prepare this dish and it is to the spicier side even though the sugar is added. To balance the spice level butter milk or chaas is best drink to have with this. Adjust the spice level as you like , We eat moderately spicy food.For Surati Undhiyu I had made some poori’s and we enjoyed it with poori’s. Cutting the veggies is a task and it takes great lot efforts, surati papadi is a must other than that you can choose any veggies of your Liking I used 7 type of veggies for my Tavo and 8 for my Surati Undhiyu. It is considered great deal to make these undhiyu with lots of planning and execution but all the pain is worth more than anything.I am used to making elaborate meal but I would consider this dish is a thali by itself . I will share the tavo chapadi recipe for now and the surati undhiyu recipe will make an appearance later. Now quickly moving on to the recipe..

U for Undhiyu Chapadi |Tavo Chapadi

Theme ~Street Food Recipe

Ingredient

For Tavo

Surati Papdi – 10-15 Nos ( Peel and remove the seeds)
Bottle Gourd- 1 cup (Peeled and Chopped)
Potato – Small 2 Nos ( Chopped)
French beans- 1 1/2 cups( chopped)
Carrot – 1 No ( chopped)
Eggplant/Brinjal – 2 Nos ( chopped)
Peas – 1 cup ( Fresh)
Onion – 2 Nos ( chopped)
Tomato – 2 Nos (chopped)
Garlic paste – 1 tsp
Ginger paste – 1 tsp
Green chilli paste – 1 tsp
Red chilli pd – 1 tsp
Coriander pd – 2 tsp
Turmeric pd – 1/2 tsp
Carom seeds – 1/4 tsp
Garam Masala – 1/2 tsp
Bay leaf – 1 No
Cardamom – 2 No
Cloves – 2 Nos
Star Anise – 1 No
Cinnamon- 1 ” piece
Asafoetida pd -1/4 tsp
Oil – 3 tbsp
Sugar – 2 tsp
Salt as needed
Coriander Leaves – For garnish
Ompodi / ganthiya – For Garnish

For Tadka

Oil – 1 tbsp
Red Chilli pd – 1/2 tsp
Turmeric pd – 1/4 tsp

For Chapadi

Whole Wheat flour ( Coarse) – 2 cups
Rava / Semolina – 1/4 cup
Carom seeds
Oil – 3tbsp
Salt as Needed

Method

For Tavo

Chop the veggie and keep it ready.
Grind the onion and tomato separately and transfer it to a bowl.
In a sauce pan heat oil add carom seeds , bay leaf, cloves, cardamom, star anise, cinnamon, asafoetida.
After they leave out a fragrance add ginger garlic paste and saute for few minutes.
Add the onion puree and saute till the raw smell goes off.
Then add tomato puree and saute for a while .
Add red chilli pd , turmeric pd, coriander pd,garam masala , salt and cook them till the masala leaves out a nice aroma.
Add the cut vegetables and some water . Cover and cook till the veggies are well cooked.
Once the veggies get cooked, prepare a tadka .
Heat oil in a pan add red chilli pd and turmeric pd.
Add water and boil it .Pour this tadka on the gravy ( If you want you can skip this step)
Garnish with chopped coriander and ompodi or ganthiya.

For Chapadi

In a bowl Mix wheat flour, rava,carom seeds, oil and salt. To Bread crumb consistency.
Add water little by little and and knead a stiff dough.
Divide the dough into equal parts and make disc shapes out of them.
Heat oil in a kadai or a frying pan and drop the shaped chapadi.
Fry them till golden brown from both sides in low flame.

To Serve

Serve the Tavo or Undhiyu in a bowl.
Crush the Chapadi and pour in some Tavo over it .
Use your fingers to mix it well and enjoy them warm.

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Qatayef with Qishta Karsan Recipe | Middle Eastern Street Food

April 20, 2018 By manjulabharathkumar@gmail.com

Qatayef or Katayef is a middle eastern pancake dessert filled with pastry cream. This dessert is a famous middle eastern delicacy which served for Iftar during the ramadan fast. Every Iftar table will sure have this yummy delight to break the fast and get back the energy. These pancakes may look like any other pancake but they taste completely different. As a dessert they are so yummy and attractive as well. Katayef are prepared many ways and with different fillings in each middle eastern country. It tastes divine and so addictive. I have seen this in a street food show and came to know that they also made in the streets during ramadan. Like seasonal foods you can find these desserts made only during Ramadan either made at home or even sold in the streets.

I always have a hard time deciding the letter q, and am so glad to had found this recipe from here. These mini pancakes stuffed with cream pastry filling is a perfect dessert if you have a big sweet tooth, When I saw these first I was sure I have to make them as they looked so wonderful and I was sure they tasted divine as well, Indeed they do. I have followed the recipe as given with not a much of tweaking in the pancakes. For cream I made home made ricotta cheese ( Paneer + Milk) , the cream filling was a super hit. I made the fried version of qatayef as well with almonds and sugar filling they tastes delicious too. Can’t believe it is just 8 more days to complete the marathon. I have been doing my regular cooking plus cooking for the marathon almost the same day it is so much fun. Hope you all are enjoying as well. Now let me quickly move to the recipe.

Q for Qatayeb with Qishta Karsan

Recipe Source : Xawaash

Ingredients

For Pancakes

All purpose Flour – 1 cup
Fine semolina/ sooji – 1 cup
Dry Instant Yeast – 1/2 tsp
Sugar – 2 1/2 tbsp
Salt – 1/4 tsp
Baking Powder – 1 tsp
Water – 2 1/2 cups

For White Pastry Cream

Milk – 1 cup
Ricotta cheese – 1 cup ( 1 cup crumbled Paneer + 1/4 cup Milk )
Sugar – 3 tbsp
Corn starch – 3 tbsp
Butter – 2 tbsp ( Melted)
Orange Extract- few drops
Icing Sugar – For dusting

For Syrup

Sugar – 2 cups
Water – 1 cup
Lemon juice – 1 tsp
Rose essence – few drops

For Garnish

Pistachios- Few Crushed

Method

For Pancakes

In a mixing bowl combine All purpose flour, Semolina, instant yeast,sugar,salt, baking pd and Mix well.
Add water and form a smooth batter , cover and let it rest for 30 mins.
After it gets 30 mins proofing time , Mix the batter well.
Heat a pan , slightly grease it and Pour 2 tbsp of the batter to form a circle.
These pancake are cooked just one side, Cook the pancakes till the pores are formed and the top dries out.
Cook the pancakes and place it in a napkin/ Kitchen cloth covered . This step is so important as to keep the pan cakes from getting dried.
Do the same to the rest of the batter and place them in kitchen cloth.Once they cool down transfer them to a ziploc.

For White Pastry Cream

In a pan Mix milk, corn starch,sugar and ricotta cheese.
Turn on the flame and cook them mixing constantly till they thicken up.
Once it starts thickening add butter and mix the cream well.
Turn of the heat and add rose essence to the cream and Mix well.
Dust some Icing sugar on top to avoid drying out in the top
Transfer it to a bowl after it cools down Refrigerate the cream till needed.

For Sugar Syrup

In a sauce pan heat sugar and water till they dissolve .
Add lemon juice and cook the syrup till it thickens up slightly.
Turn of the flame add rose essence and mix.

To Proceed

Using a spoon scoop a tsp of the white pastry and place it over the cooked pancakes.
Seal the corners of the pancakes by pressing the edges together till 2/3 rd of the pancake.
Sprinkle some crushed Pistachios over the open side of the cream.
Pour some syrup on top and enjoy

5.0 from 9 reviews

Qatayef with Qishta Karsan Recipe | Middle Eastern Street Food

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Prep time

1 hour

Cook time

1 hour

Total time

2 hours

Qatayef / Katayef is a mini pancake filled with white pastry filling, they are made is different variations. These are ramadan desserts made for Iftar table.

Author: Manjula Bharath

Recipe type: Street Food Recipes

Cuisine: Middle Eastern Cuisine

Serves: 20

Ingredients

For Pancakes
All purpose Flour - 1 cup
Fine semolina/ sooji - 1 cup
Dry Instant Yeast - ½ tsp
Sugar - 2½ tbsp
Salt - ¼ tsp
Baking Powder - 1 tsp
Water - 2½ cups
For White Pastry Cream
Milk - 1 cup
Ricotta cheese - 1 cup ( 1 cup crumbled Paneer + ¼ cup Milk )
Sugar - 3 tbsp
Corn starch - 3 tbsp
Butter - 2 tbsp ( Melted)
Orange Extract- few drops
Icing Sugar - For dusting
For Syrup
Sugar - 2 cups
Water - 1 cup
Lemon juice - 1 tsp
Rose essence - few drops
For Garnish
Pistachios- Few Crushed

Instructions

For Pancakes
In a mixing bowl combine All purpose flour, Semolina, instant yeast,sugar,salt, baking pd and Mix well.
Add water and form a smooth batter , cover and let it rest for 30 mins.
After it gets 30 mins proofing time , Mix the batter well.
Heat a pan , slightly grease it and Pour 2 tbsp of the batter to form a circle.
These pancake are cooked just one side, Cook the pancakes till the pores are formed and the top dries out.
Cook the pancakes and place it in a napkin/ Kitchen cloth covered . This step is so important as to keep the pan cakes from getting dried.
Do the same to the rest of the batter and place them in kitchen cloth.Once they cool down transfer them to a ziploc.
For White Pastry Cream
In a pan Mix milk, corn starch,sugar and ricotta cheese.
Turn on the flame and cook them mixing constantly till they thicken up.
Once it starts thickening add butter and mix the cream well.
Turn of the heat and add rose essence to the cream and Mix well.
Dust some Icing sugar on top to avoid drying out in the top
Transfer it to a bowl after it cools down Refrigerate the cream till needed.
For Sugar Syrup
In a sauce pan heat sugar and water till they dissolve .
Add lemon juice and cook the syrup till it thickens up slightly.
Turn of the flame add rose essence and mix.
To Proceed
Using a spoon scoop a tsp of the white pastry and place it over the cooked pancakes.
Seal the corners of the pancakes by pressing the edges together till ⅔ rd of the pancake.
Sprinkle some crushed Pistachios over the open side of the cream.
Pour some syrup on top and enjoy

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Nippatu Masala Recipe | Bun Nippatu Recipe ~Karnataka Street Food

April 17, 2018 By manjulabharathkumar@gmail.com

Nippatu is a crispy snack from Karnataka. also known as Chekkalu in telugu and Thattai in tamil. This is prepared during festivals occasions and are perfect to munch on with tea or coffee. Though Nippatu by itself is a scrumptious snack the street food vendors in bangalore have given it a new avatar. Nippatu Masala is one such chaat made with nippatu and some toppings added to it makes it so yummy. Another chaat which is very famous Bun Nippatu . a variation of the Nippatu masala. This unique chaat was invented by an street vendor in Bangalore, I came across a vlog were the vendor are making the bun nippatu.

I have been wanting to make Nippatu for long time, we have been buying store bought nippatu always. These are so easy to make and taste so delicious, My Nippatu turned out crispy from out and flaky from inside. I kept mine little thick so that it is easy to top with topping and have.I adapted the Nippatu recipe from Maliga badrinath book that I own, I just added some rava and maida to this for extra crispiness and some flaky texture also refered here . The Nippatu masala and Nippatu bun are My own version of making them. They turned out to be so delicious and perfect tea time snack. I had to cook for a potluck today made channa masala in the morning and I was thinking what to do for N and this idea popped up to make Nippatu. I used the store bought haldiram bhel mix to make these but you can make the bhel from scratch as well. Glad I found that there are chaats made with Nippatu as well and this was perfect to fit into my theme. I am so sleepy so I will stop my ramblings here 😀 ..

N for Nippatu, Nippatu Masala and Bun Nippatu

Theme ~ Street food Recipes

Ingredients

For Nippatu

Rice flour – 2 cups
Rava – 2 tbsp
Maida- 1/4 cup
Peanuts -1/2 cup
Roasted Channa dal / Chuney dal – 1/2 cup
Desiccated coconut – 2 tbsp
White Sesame Seeds – 1 tbsp
Curry leaves – a sprig
Hot Oil – 1/4 cup
Red chilli pd – 1 tsp
Turmeric pd – 1/2 tsp
Salt to taste
Oil for Frying

For Nippatu Masala

Bhel puri mix – I used the haldiram Bhel puri
Green chutney
Carrots – 1/4 cup ( grated)
Cucumber – 1/4 cup ( chopped)
Tomato – 1/4 cup ( chopped)
Onion – 1/4 cup (chopped)
Coriander leaves- Few chopped
Ompadi
Salt to taste

For Congress Kadalekai /Congress Kadale Beeja

Peanuts – 1/2 cup
Red chilli pd – 1/2 tsp
Pepper pd – 1/4 tsp
Turmeric pd – 1/4 tsp
Curry leaves – a sprig
Oil – 1 tsp
Salt to taste

For Bun Nippatu

Nippatu
Processed Cheese
Bhel puri Mix
Processed cheese – 1 (I used slices)
Tomato sauce – 2 tsp
Green Chutney – 2 tsp
Carrots – 2 tbsp
Cucumber – 2 tbsp
Cumin pd – 1/4 tsp
Black salt – a pinch
Chaat masala – 1/4 tsp
Buns
Congress kadelekai / Congress Kadale Beeja – 1/4 cup
Ompodi
Salt to taste

Method

For Nippatu

Roast peanuts in a hot pan till they get slightly roasted, remove the skin and transfer it to a plate to cool.
In a pan heat 1/4 tsp of oil add the curry leaves and roast them till crisp. keep it aside.
Grind roasted channa dal, Roasted peanuts, curry leaves and coconut in Mixer to a coarse powder.
In a bowl Mix rice flour, rava, maida, red chilli pd, turmeric pd, salt.
Add the peanut and roasted gram flour powder and Mix them well.
Heat 1/4 cup of oil in a pan, pour it over the flour mixture.
Mix the oil well to the flour mixer till bread crumb consistency.
Add water little by little and make a soft dough.
Meanwhile heat Oil in a sauce pan , divide the dough to equal parts.
Roll the dough with a rolling pin and cut into circles using a cookie cutter.
After the oil is hot drop in the cut nippatu and fry them from both side till golden brown.
Transfer it to a kitchen towel and let the oil drain.
Nippatu are ready.

For Nippatu Masala

Make the bhel as directed in the cover, feel free to make the bhel from scratch. I added grated carrots , tomato, cucumber, onion, coriander leaves to my bhel. I also added congress kadalekai to my bhel.
Using the same cookie cutter cut the processed cheese, place the cheese on the Nippatu . Top it with a spoon full of bhel puri.
Top it with green chutney and sprinkle some ompodi.

For Congress Kadalekai /Congress Kadale Beeja

Heat a pan and roast the peanuts , remove the skin.
Heat oil in a pan , add the curry leaves.
After they splutter add the red chilli pd, turmeric pd,salt.
Add the peanuts and Mix them well till combined.
Transfer it to a bowl and mix them well with a spoon once.
Congress kadalekai is ready. Serve it with any chaat as a topping.

For Bun Nippatu

In a bowl Mix 2 tbsp carrot, tomato, cucumber, onion each.
Add cumin pd , chaat masala, black salt,salt and mix them well.
Take a bun spread green chutney on the top part and tomato sauce to the bottom part of the bun.
Place the veggie mixture on the tomato sauce part of the bun.
Place a Nippatu on top, put some bhel puri on top. Place the processed cheese over it.
Put some Congress Kadalekai and ompodi on top .
Put the top part of the bun with chutney spread .

5.0 from 8 reviews

Nippatu Masala Recipe | Bun Nippatu Recipe

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Prep time

1 hour

Cook time

30 mins

Total time

1 hour 30 mins

Nippatu is an Karnataka crispy snack which served in chaat form as a street food . Nippatu masala and Bun nippatu are famous street food in bangalore.

Author: Manjula Bharath

Recipe type: Street Food Recipes

Cuisine: Karnataka Cuisine

Serves: 3

Ingredients

For Nippatu

Rice flour - 2 cups
Rava - 2 tbsp
Maida- ¼ cup
Peanuts -1/2 cup
Roasted Channa dal / Chuney dal - ½ cup
Desiccated coconut - 2 tbsp
White Sesame Seeds - 1 tbsp
Curry leaves - a sprig
Hot Oil - ¼ cup
Red chilli pd - 1 tsp
Turmeric pd - ½ tsp
Salt to taste
Oil for Frying

For Nippatu Masala

Bhel puri mix - I used the haldiram Bhel puri
Green chutney
Carrots - ¼ cup ( grated)
Cucumber - ¼ cup ( chopped)
Tomato - ¼ cup ( chopped)
Onion - ¼ cup (chopped)
Coriander leaves- Few chopped
Salt to taste

For Congress Kadalekai /Congress Kadale Beeja

Peanuts - ½ cup
Red chilli pd - ½ tsp
Pepper pd - ¼ tsp
Turmeric pd - ¼ tsp
Curry leaves - a sprig
Oil - 1 tsp
Salt to taste

For Bun Nippatu

Nippatu
Processed Cheese
Bhel puri Mix
Processed cheese - 1 (I used slices)
Tomato sauce - 2 tsp
Green Chutney - 2 tsp
Carrots - 2 tbsp
Cucumber - 2 tbsp
Cumin pd - ¼ tsp
Black salt - a pinch
Chaat masala - ¼ tsp
Buns
Congress kadelekai / Congress Kadale Beeja - ¼ cup
Salt to taste

Instructions

For Nippatu

Roast peanuts in a hot pan till they get slightly roasted, remove the skin and transfer it to a plate to cool.
In a pan heat ¼ tsp of oil add the curry leaves and roast them till crisp. keep it aside.
Grind roasted channa dal, Roasted peanuts, curry leaves and coconut in Mixer to a coarse powder.
In a bowl Mix rice flour, rava, maida, red chilli pd, turmeric pd, salt.
Add the peanut and roasted gram flour powder and Mix them well.
Heat ¼ cup of oil in a pan, pour it over the flour mixture.
Mix the oil well to the flour mixer till bread crumb consistency.
Add water little by little and make a soft dough.
Meanwhile heat Oil in a sauce pan , divide the dough to equal parts.
Roll the dough with a rolling pin and cut into circles using a cookie cutter.
After the oil is hot drop in the cut nippatu and fry them from both side till golden brown.
Transfer it to a kitchen towel and let the oil drain.
Nippatu are ready.

For Nippatu Masala

Make the bhel as directed in the cover, feel free to make the bhel from scratch. I added grated carrots , tomato, cucumber, onion, coriander leaves to my bhel. I also added congress kadalekai to my bhel.
Using the same cookie cutter cut the processed cheese, place the cheese on the Nippatu . Top it with a spoon full of bhel puri.
Top it with green chutney and sprinkle some ompodi.

For Congress Kadalekai /Congress Kadale Beeja

Heat a pan and roast the peanuts , remove the skin.
Heat oil in a pan , add the curry leaves.
After they splutter add the red chilli pd, turmeric pd,salt.
Add the peanuts and Mix them well till combined.
Transfer it to a bowl and mix them well with a spoon once.
Congress kadalekai is ready. Serve it with any chaat as a topping.

For Bun Nippatu

In a bowl Mix 2 tbsp carrot, tomato, cucumber, onion each.
Add cumin pd , chaat masala, black salt,salt and mix them well.
Take a bun spread green chutney on the top part and tomato sauce to the bottom part of the bun.
Place the veggie mixture on the tomato sauce part of the bun.
Place a Nippatu on top, put some bhel puri on top. Place the processed cheese over it.
Put some Congress Kadalekai on top .
Put the top part of the bun with chutney spread .

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

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Moradabadi Moong Dal Ki Chaat | Dal Moradabadi Recipe

April 16, 2018 By manjulabharathkumar@gmail.com

Dal Moradabadi is a very popular street food in Moradabad ,UP . It is said to be found in the mughal invasion and gradually became a staple street food of moradabad. Shah jahan’s third son Murad when established the city of Moradabad this daal was introduced. He had ordered his cooks to make dal which is light and he was fond of rajasthani dal, this when the cook experimented with the moong dal , garnished it with onion coriander and amchur pd and served him as a snack, Murad had liked the dal so much that he used to have them 3 times a day. Moradabad is located to the west part of Uttar Pradesh , this city is well known for its brass and also called Brass City or Pital Nagri. Though there are lot many variations in toppings this simple dal with ghee and butter is a filling and healthiest chaat you can have. Moradabadi dal is not only street food they are served in wedding functions too as a starter. I read and referred all most all the post and videos available when I was researching this chaat.

After lot of research I came across this chaat and though is a simple and humble daal it was so delicious to have it in the form of chaat as well.This protein rich daal with some chopped onions, green chillies, chaat masala tastes yummy and feels light. This chaat is very famous Moradabad and every street there you can find a vendor selling daal with different toppings. Some serve paneer , fried chillies crushed, some even add papdi to the chaat but the main dal and the butter added is must. I have made it in a very simple way with some chaat chutney ,onions,green chillies,masalas, unsalted butter added to it. We had this chaat for evening snack and was perfect for a rainy day here. This chaat goes very well with jalebi and Imarti. Another famous street food of UP is Dahi jalebi which is an unusual combo, jalebi is served with thick curd which is not sour. I made some Instant jalebi to go with the chaat. This chaat can also be had for the morning breakfast with any bread you like.While I am thinking what to cook tomorrow for N here is my today’s letter M.

M for Moradabadi Moong Dal Chaat

Theme ~ Breakfast Recipes

Ingredients

For Dal

Yellow Moong dal – 1/2 cup
Ghee – 2 tsp
Ginger paste – 3 tsp
Asafoetida – A pinch
Turmeric pd – 1/4 tsp
Salt as needed

For Topping

Lemon Juice – 2 tbsp
Red chilli pd – 1/4 tsp
Chaat Masala – 1/4 tsp
Black Salt – 1/4 tsp
Cumin Pd -1/4 tsp
Green chillies – 2 tsp ( chopped)
Coriander leaves – 1 tbsp ( chopped)
Onion- 2 tbsp ( chopped)
Radish/Mooli – 2 tbsp ( grated)
Green chutney – 2 tbsp
Ginger julienne’s – few
Fresh Butter – As needed

Method

In a bowl wash and soak moong dal in water for an hour and drain the water.
In a pressure cooker heat ghee add ginger paste saute , add the moong dal , salt and turmeric pd.
Pressure cook the moong dal for 2-3 whistles , the dal should be well mash-able.
After pressure subsides open the cooker and mash the dal well.
Pour some dal in a serving dish , add some chopped onions, coriander leaves, green chillies and radish.
Sprinkle red chilli pd, chaat masala, black salt and cumin pd.
Top it with fresh lemon juice.
Add a dollop of chutney on the dal. Garnish it with ginger juliennes .Top it with butter and serve.
They go very well with jalebi’s, dunk the jalebi in the dal and enjoy.

Variations

You can top the dal with paneer, papadi and also fried chillies.
Some even add meethi chutney to this chaat , but I kept it savory as I had some jalebi’s on side`.

5.0 from 8 reviews

Moradabadi Moong Dal Ki Chaat | Dal Moradabadi Recipe

Save Print

Prep time

1 hour

Cook time

15 mins

Total time

1 hour 15 mins

Dal Moradabadi is a popular street food of moradabad,UP. This is a humble and light to have dal in the form of chaat.

Author: Manjula Bharath

Recipe type: Street Food Recipes

Cuisine: Uttar Pradesh Cuisine

Serves: 3

Ingredients

For Dal

Yellow Moong dal - ½ cup
Ghee - 2 tsp
Ginger paste - 3 tsp
Asafoetida - A pinch
Turmeric pd - ¼ tsp
Salt as needed

For Topping

Lemon Juice - 2 tbsp
Red chilli pd - ¼ tsp
Chaat Masala - ¼ tsp
Black Salt - ¼ tsp
Cumin Pd -1/4 tsp
Green chillies - 2 tsp ( chopped)
Coriander leaves - 1 tbsp ( chopped)
Onion- 2 tbsp ( chopped)
Radish/Mooli - 2 tbsp ( grated)
Green chutney - 2 tbsp
Ginger julienne's - few
Fresh Butter - As needed

Instructions

In a bowl wash and soak moong dal in water for an hour and drain the water.
In a pressure cooker heat ghee add ginger paste saute , add the moong dal , salt and turmeric pd.
Pressure cook the moong dal for 2-3 whistles , the dal should be well mash-able.
After pressure subsides open the cooker and mash the dal well.
Pour some dal in a serving dish , add some chopped onions, coriander leaves, green chillies and radish.
Sprinkle red chilli pd, chaat masala, black salt and cumin pd.
Top it with fresh lemon juice.
Add a dollop of chutney on the dal. Garnish it with ginger juliennes .Top it with butter and serve.
They go very well with jalebi's, dunk the jalebi in the dal and enjoy.

Variations

You can top the dal with paneer, papadi and also fried chillies.
Some even add meethi chutney to this chaat , but I kept it savory as I had some jalebi's on side`.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

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Huevos Chilenos ( Ecuadorian Doughnut Holes) | Ecuadorian Street food Recipes

April 11, 2018 By manjulabharathkumar@gmail.com

Huevos Chilenos are an Ecuadorian street food doughnut which is found in all street food fairs and are usually served hot with some sugar rolled over them. These are very similar to doughnut holes from other countries, they do add eggs to this doughnuts traditionally I just skipped the eggs and just added some yeast and baking pd instead. The street vendors have a special equipment to make these doughnut holes which is cylindrical in shape and pipe coming directly above the hot oil this helps in shaping them perfectly. I am loving experimenting different doughnuts from around the world. Though they might be similar they vary by flavors, for example, Huevos Chilenos are fennel flavored traditionally.

Ecuador is located to the North West of South American, the country is known for its diverse landscapes. People here eat both veggies and meat in a balanced way The typical food here includes potato, rice, yuca, pasta, and bread.Doughnuts are a universal favorite and this cuisine has a street food doughnut which is very popular. I have already posted 2 of the famous recipes of Ecuador before for my past mega marathon Guaguas de pan ( sweet bread babies)and Llapingachos( Potato cakes with peanut butter sauce).Ecuadorean cuisine is incomplete without green plantain. They do have street foods like empanadas and banana chips / Plantain chips which also called patacones are some to name. Huevos Chilenos are doughnut holes a popular street food all over Ecuador, These are also called “Chilean eggs”. I have no clue why these are called Chilean eggs through this street food is from Ecuador and they don’t look like an egg as well. I tried to research but didn’t find any answer, it will stay a mystery till I find the reason. My hubby named this sweet bonda as the name was a task to pronounce 😛 I even made another recipe for letter h from Ecuador but I didn’t get to photograph it and I thought that is fine as I wanted to tweak the recipe more and make them again :).

Do check my post here , I have explained more about the country and the cuisine and two of its amazing recipe.

Theme ~ Street Food Recipes

H for Huevos Chilenos

Recipe Adapted from here

Ingredients

All Purpose Flour – 2 cups
Milk – 11/2 cup
Dry Active Yeast -1 1/2 tsp
Yellow Food Color – Few Drops
Butter – 1 tbsp ( softened at room temperature)
Sugar – 1/4 cup + 1tbsp
Baking pd – 2 tsp
Fennel pd or Aniseeds pd – 1/4 tsp
Granulated Sugar – 1/2 cup
Oil – For Frying

Method

In a lukewarm glass of milk add dry yeast and 1 tbsp sugar, Mix them well. Set it aside for 10 mins, so that the yeast gets activated.
After 10 mins once the yeast gets activated it gets frothy on the top. Mix them well.
In a bowl pour all-purpose flour, softened butter, sugar, baking pd, fennel pd and Mix them well.
Add the yellow food color too at this stage.
Pour in the yeast mixture little by little and make a soft dough. I didn’t add any eggs so these were not sticky.
Cover and leave the dough to proofing for 1 -2 hours.
After 2 hours the yeast reacts and dough the rises to double the volume. Remember to grease the bowl well and coat the top of dough with little oil.
Punch the dough and deflate the air, knead the dough well.
I rolled them with rolling pin and cut the dough with a round cookie cutter.
Heat oil in frying pan. Test the oil by dropping a small piece of dough it should come up immediately.
Drop the cut doughnut and fry them both side until golden brown.
Once fried in the oil, remove them using a perforated ladle and drop them on a plate of granulated sugar, coat the doughnuts with sugar all over.
Do the same for rest of the dough. Serve them warm, they taste best when they are warm.
Serve them as is or with a bowl of chocolate ganache as a dip.

5.0 from 8 reviews

Huevos Chilenos ( Ecuadorian Doughnut Holes) | Ecuadorian Street food Recipes

Save Print

Prep time

2 hours

Cook time

30 mins

Total time

2 hours 30 mins

Huevos Chilenos is an Ecuadorian doughnuts also called as Chilean eggs are popular street food are found in any fairs or parties in Ecuador.

Author: Manjula Bharath

Recipe type: Street Food Recipes

Cuisine: Ecuadorian Cuisine

Serves: 15

Ingredients

All Purpose Flour - 2 cups
Milk - 11/2 cup
Dry Active Yeast -1½ tsp
Yellow Food Color - Few Drops
Butter - 1 tbsp ( softened at room temperature)
Sugar - ¼ cup + 1tbsp
Baking pd - 2 tsp
Granulated Sugar - ½ cup
Oil - For frying

Instructions

In a luke warm glass of milk add dry yeast and 1 tbsp sugar,Mix them well. Set it aside for 10 mins , so that the yeast gets activated.
After 10 mins once the yeast get activated it gets frothy on the top. Mix them well.
In a bowl pour all purpose flour , softened butter, sugar, baking pd and Mix them well.
Add the yellow food color too at this stage.
Pour in the yeast mixture little by little and make a soft dough. I didn't add any eggs so these were not sticky.
Cover and leave the dough to proofing for 1 -2 hours.
After 2 hours the yeast reacts and dough the rises to double the volume. Remember to grease the bowl well and coat the top of dough with little oil.
Punch the dough and deflate the air , knead the dough well.
I rolled them with rolling pin and cut the dough with a round cookie cutter.
Heat oil in frying pan. Test the oil by dropping a small piece of dough it should come up immediately.
Drop the cut doughnut and fry them both side till golden brown.
Once fried in the oil , remove them using a perforated ladle and drop them on a plate of granulated sugar , coat the doughnuts with sugar all over.
Do the same for rest of the dough . Serve them warm , they taste best when they are warm.
Serve them as is or with a bowl of chocolate ganache as a dip.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87

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Beach Sundal with Masala Vadai Recipe | Beach Sundal Gravy with Masal vadai

April 3, 2018 By manjulabharathkumar@gmail.com

Beach sundal gravy is an amazing street food of Tamilnadu, India. Though there are n number dry sundals we make at home my heart always ask for this street food sundal gravy. If you are traveling Chennai this is one of the must-try street food in marina beach which is one of world’s longest beach. Marina beach is the best tourist attraction, be it a national holiday or not you will find this beach always filled with people and there are street food vendors who always make hot piping food. My mouth is salivating writing this be it molaga bhaji, raw mango sprinkled with salt and red chilli pd, Corn, Hot peanuts sundal, thengai magai sundal, beach sundal are few of the street foods you can find. Today am here to share with one such very famous street food from Chennai which is beach sundal kozhambu or beach sundal gravy. These are technically not only found in the beach’s but found all over Chennai were small vendors sell these sundal, bhajis and vadas for an evening snack. These are made with white peas / white pattani, they are perfect to indulge on a rainy day with some masal vada crushed on them and some onions sprinkled over.

This is called beach sundal because they are most popular beach snack. As a chennaite, I have tasted these sundals with masala vada a lot of times. A vendor who was a family friend used to make this sundal on the same street I lived, they always made sure to crush some masala vada , Sprinkle some onions , coriander leaves and ompodi over this yummy gravy. Whenever we felt hungry in the evening my mom used to allow us to do takeout this yummy sundal which was just 10 Rs for 2 servings and we would relish them at home . On a rainy day, it is a wonderful scene to watch those steam flying away from the hot plate of sundal on the stove, in the tea stall some hot vadas are being fried , and the mesmerizing way the tea master pours the tea from one glass to other .. I enjoy all the little things happening on a rainy day, in this busy world we forget to enjoy those little things. Me, my lil one and hubby make sure whenever it rains we sit on our patio and enjoy the rain thoroughly. Coming back to the recipe I tried to make these pattani sundal my way and they tasted delicious with that masala vadai. I have a masal vadai already posted and here is the Pattani sundal recipe..I am doing A-Z series for the mega-marathon this month. So for my Letter B I landed on to my home state Tamilnadu.

Do checkout my yesterdays post too where I posted My Letter A.

A for Andhra Lunch Menu and A for Alasanda Vada

B for Beach Sundal Gravy

Ingredients

Dried white peas / Pattani – 1 cup
Tomato – 1 no Medium (hopped)
Onion – 1 no Medium(chopped)
Ginger garlic green chillies paste – 1 tbsp
Red chilli pd – 1 tsp
Turmeric pd – 1/4 tsp
Coriander pd – 1/2 tsp
Garam masala – 1/2 tsp
Fennel powder – 1/2 tsp
Oil – 2 tbsp
Salt to taste
For Topping
Masala Vada (Recipe here)
Chopped Onions and Grated carrots
Chopped Coriander leaves
Ompodi

Method

Soak the white pea in water overnight or 5-6 hours.
You can either boil them in water or pressure cook them for 2 whistles.
After the pressure releases drain the cooked peas .
Grind onion and tomatoes in a mixture. and transfer them to a bowl.
In a saucepan heat oil add the GGG paste saute them well.
Add the onion tomato paste and saute them too till the raw smell goes off.
Add the red chilli pd , turmeric pd, coriander pd, garam masala, fennel pd and mix them well.
Cook the gravy till the oil separates and raw smell of the masala goes off.
Add 1/2 of the cooked peas and some water to make the gravy thin.
Let the gravy boil and combine well, add the remaining sundal and cook them for some more minutes till the consistency is slightly thick. This sundal is usually kept watery as it thickens up as it cools.
Add some chopped coriander leaves and mix well.
While plating don’t forget to crush some crispy vadas on the sundal gravy , some chopped onions, some coriander leaves and ompodi.

5.0 from 9 reviews

Beach Sundal with Masala Vadai

Save Print

Prep time

6 hours

Cook time

45 mins

Total time

6 hours 45 mins

Beach sundal gravy is a very popular street food made with dried white peas and is served with some crushed masala vadaion top.

Author: Manjula Bharath

Recipe type: Street Food Recipes

Cuisine: Tamilnadu Cuisine

Serves: 4

Ingredients

For Sundal Gravy

Dried white peas / Pattani - 1 cup
Tomato - 1 no Medium (hopped)
Onion - 1 no Medium(chopped)
Ginger garlic green chillies paste - 1 tbsp
Red chilli pd - 1 tsp
Turmeric pd - ¼ tsp
Coriander pd - ½ tsp
Garam masala - ½ tsp
Fennel powder - ½ tsp
Oil - 2 tbsp
Salt to taste

For Topping

Masala Vadai
Chopped Onions and Grated Carrots
Chopped Coriander leaves
Ompodi

Instructions

Soak White peas/ Pattani overnight or for 5 to 6 hours.
Drain the water and pressure cook them for 2 whistles.
Grind onion and tomato to a smooth paste.
In a saucepan heat oil add GGG paste and saute them well.
Add the onion tomato paste and saute them for few minutes.
Add Red chillipd, turmeric pd, coriander pd, garam masala, fennel pd and stir them well.
Cook the gravy till the raw smell goes off and the oil separates.
Add half the cooked pattani/ white peas Mix them well and add some water to make the gravy thin.
Let the sundal boil well and add the rest of the sundal to the gravy.
Add salt and boil the gravy well. The longer it boils it taste delicious.
To plate in serve the sundal with some crushed masala vadai topped and some coriander and onion sprinkle over.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87