Desi Fiesta

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Moradabadi Moong Dal Ki Chaat | Dal Moradabadi Recipe

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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
 
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Prep time
Cook time
Total time
 
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:
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
  1. In a bowl wash and soak moong dal in water for an hour and drain the water.
  2. In a pressure cooker heat ghee add ginger paste saute , add the moong dal , salt and turmeric pd.
  3. Pressure cook the moong dal for 2-3 whistles , the dal should be well mash-able.
  4. After pressure subsides open the cooker and mash the dal well.
  5. Pour some dal in a serving dish , add some chopped onions, coriander leaves, green chillies and radish.
  6. Sprinkle red chilli pd, chaat masala, black salt and cumin pd.
  7. Top it with fresh lemon juice.
  8. Add a dollop of chutney on the dal. Garnish it with ginger juliennes .Top it with butter and serve.
  9. They go very well with jalebi's, dunk the jalebi in the dal and enjoy.
Variations
  1. You can top the dal with paneer, papadi and also fried  chillies.
  2. Some even add meethi chutney to this chaat , but I kept it savory as I had some jalebi's on side`.


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Lakhanpur de Bhalle ( Non Fried Chaat)|Lakhanpur Ke Ladoo| Kashmiri Gulgule

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Jammu kashmir is a dreamland know for its landscapes and the weather there. We have always seen jammu as our very own Indian Switzerland. Jammu kashmiri cuisine has more meat than veggies, There is custom to make Wazwan  or a feast  ( Multi course meal) which has lot of meat dishes in the menu and served to the in law family or in marriages. Wazwan is considered a matter of pride , about  15 to 30 meat variety dishes are made and served to the guests. The guest group in 4 -5 and share the meal in a plate , which is so similar to marwari custom too.. Whenever there is a function at home women and men are grouped and they share the meal in same plate. Reading about the cuisine I got to know am yet to explore the cuisine completely . I had made a mini thali for this cuisine for my mega marathon before do check it here. Apart from multi course meal kashmir is also know for its amazing street foods. One such street food is Gulgule  which is also know as lakhanpur de Bhalle. Lakhanpur is a town in jammu and kashmir which is situated in the border of punjab.

The bhalle or vada are very famous and most enjoyed street food in jammu. When I was deciding my L I blindly decided I will make these ladoo for L but after which I came across a amazing chaat I badly wanted to make them but becoz I didn’t have the ingredients I just came back to this street food :P.. This is such an delicious chaat we loved it so much, Anything fried is always welcome in our home,  I wanted make these shallow fried versions , as we have been having lot of deep fried lately . To check the taste I did deep fry some ( for my daughter) and then shallow fried most of it , trust me there was no much difference in the taste and they turned out super crispy. This is a keeper recipe for sure with no onion no garlic . Mooli/ Radish added in place of onions and the meethi chutney is must in this chaat. These bhalle’s are very different from Ram ladoo , with very less prep work these are a perfect tea time chaat. In the beginning I  was confused if I should keep this for No onion no garlic theme or street food theme . I choose to keep it for No Onion No garlic as these are perfect for the theme.  I was photographing after sunset oh boy I had tough time photographing these, I was making my K and L on the same day as we had planned to go for a short trip in the weekend. he he am juggling here  I know but mega marathon is so much fun over all.

Ingredients

For Bhalle

  • Split Chick peas dal/ Channa ki dal – 1 cup
  • Cumin pd – 1/2 tsp
  • Green chillies- 3 -4 Nos ( adjust according to your taste)
  • Ginger – 1″ piece
  • Salt to taste
  • Oil for shallow frying

Toppings

  • Mooli / Radish –  1/2 cup (grated)
  • Green chutney- 1/4 cup
  • Meethi chutney – 1/4 cup

Method

  • Soak channa dal in water for 4-5 hours . Soak them well, if not soaked well your bhalle will turn hard.
  • Drain the water and transfer the dal to a mixture jar. Add green chillies, cumin pd, ginger and grind them to a thick paste.
  • Add very little water as it will be hard to make the bhalle with the batter is runny. Transfer the batter to a bowl, add salt and mix them well.
  • Heat oil in a paniyaram pan, once it is hot enough pour a spoon full of batter in each cavity and cook them in low to medium flame.
  • Flip them with a skewer and cook the other side as well, add oil with needed.
  • Cook them both side till crispy, these Bhalle don’t get too brown so careful not to brown them a lot.
  • Do the same for the rest of the batter .
  • To serve put the the hot bhalle in a serving bowl , top it with green chutney , meethi chutney and don’t forget grated mooli.
  • They taste best when served warm.

 

5.0 from 10 reviews
Lakhanpur de Bhalle ( Non Fried Chaat)| ~ Jammu Street food
 
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Lakhanpur de bhalle is famous jammu street food which is very popular in lakhanpur , they are also know as gulgule in some parts of kashmir.
Author:
Recipe type: Street Foods
Cuisine: Jammu and Kashmir
Serves: 15
Ingredients
For Bhalle
  • Split Chick peas dal/ Channa ki dal - 1 cup
  • Cumin pd - ½ tsp
  • Green chillies- 3 -4 Nos ( adjust according to your taste)
  • Ginger - 1" piece
  • Salt to taste
  • Oil for shallow frying
For Toppings
  • Mooli / Radish -  ½ cup (grated)
  • Green chutney- ¼ cup
  • Meethi chutney - ¼ cup
Instructions
  1. Soak channa dal in water for 4-5 hours . Soak them well, if not soaked well your bhalle will turn hard.
  2. Drain the water and transfer the dal to a mixture jar. Add green chillies, cumin pd, ginger and grind them to a thick paste.
  3. Add very little water as it will be hard to make the bhalle with the batter is runny. Transfer the batter to a bowl, add salt and mix them well.
  4. Heat oil in a paniyaram pan, once it is hot enough pour a spoon full of batter in each cavity and cook them in low to medium flame.
  5. Flip them with a skewer and cook the other side as well, add oil with needed.
  6. Cook them both side till crispy, these Bhalle don't get too brown so careful not to brown them a lot.
  7. Do the same for the rest of the batter .
  8. To serve put the the hot bhalle in a serving bowl , top it with green chutney , meethi chutney and don't forget grated mooli.
  9. They taste best when served warm.


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Kaju Kamal and Kaju Matka |Kaju Kathli Recipe

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Kaju Katli is a cashew sweet fudge which can be considered as our very own Indian Marzipan. Kaju katli also know as kaju burfi in some places is made with just 3 easily available ingredients cashew, sugar and water but it is a tricky sweet to make at home. There are so many colorful versions of kaju kathili available in any mithai shop today. Any Mithai dabba would surely have a kaju sweet disguised in such a fun and attractive way . As a kid those sweets always attracted me and once I grew the curiosity of how they make them grew more. I love making sweets but the irony is I am not much of a sweet tooth as I have mentioned in my other post, contrary to me my hubby has a sweet tooth and craves for sweet every time so that is why I make them often . My daughter’s favorite sweet is kaju kathili, though she will try few sweets if we ask her to she is not a big sweet tooth as well. Kaju kathli is the only sweet she is addicted to and can have more than 2 at a time 😛 ..

I had planned my letter K already but since daughter was asking for kaju kathli few weeks back I thought I should change and made these instead. This is such an easy sweet to make if you get the hang of it, I have been making this often and for diwali I make a bunch of sweets and kathli is default in the list. I always look for different shaped kaju in mithai shops to get inspired  two of my fav shapes are matka or kalash and kaju kamal these are so attractive and they are always made to perfection in mithai shops. As I have posted kathli recipe here before This post will be a extension  of the kathli giving them the mithai shop wala look. I have used veg vrak ( silver foil) , I always look for a vegetarian silver foil to decorate my sweets .Again a unhappy photographer I was held up with lot to do today didn’t get much time and light to photograph.  Moving on to the recipe

 Ingredients

  • Cashew nut pd – 2 cups
  • Sugar – 1 cup
  • Corn syrup – 1 tbsp (optional)
  • Ghee for greasing (if needed)
  • Silver foil/ Vrak ( optional)
  • Food colors – Few drops (Optional)

Method

  • Grind the whole cashews in a mixer till they are fine. Don’t over grind the cashews as they may leave out the fat/ oil and stick to form lumps with which you will not be able to make kaju katli at all. Grind only till they are fine , They might be fine but look coarse so touch the cashews and feel it whether it is fine pd.
  • To make sugar syrup take a sauce pan. Put sugar and 1/2 cup water and allow it to boil. Add corn syrup once it starts boiling.
    Cook them till it reaches one string consistency. To check one string consistency you can take little water in a small plate , put some drops of syrup in the water, if the syrup stay and doesn’t get dissolved . Another way to check is to rub some syrup with your thumb and index finger and stretch it a to forms a thread and that is single thread consistency.
  • Now add the cashew pd to the syrup in this stage. Simmer the flame to low and cook them stirring  constantly till starts leaving the side of the pan.
  • Switch off the pan and transfer it to a greased plate. and keep on mixing them with a spoon so that they don’t stick to the plate and dry off and also if you keep on mixing it will cool down a bit soon.
  • Once it is bare able to touch but still warm  knead them to a smooth dough, grease your hands while you knead if you feel the dough is sticky.
  • Take a small portion of the dough cover the rest of dough as it will dry out. Shape the dough into circle and then half way through roll the neck part of the matka. Garnish it with vrak , pistachios as needed.
  • For Kaju kamal you need to divide the dough to 3 portions and dye them yellow, red , green with a very good quality food color.
  • Roll equal sized red balls first, the yellow balls will be slightly bigger the red and the green balls will be bigger than yellow.
  • Flatten the yellow balls with your finger to form a thin disk, place the red ball inside the flattened yellow and cover them from all sides do the same with the green portion. So from inside it is red , yellow and then green.
  • Cover with Vrak and cut them to cross from the top, slightly open the petals .
  • With the leftover red and green dough I made  strawberry shapes.


5.0 from 9 reviews
Kaju Kamala and Kaju Kalash |Kaju Kathli Recipe
 
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Prep time
Cook time
Total time
 
Kaju kathli is a Indian cashew fudge which are traditionally shaped into diamonds but mithai shops have come up with some amazing shapes making these Indian delights and shaping them like Marzipan.
Author:
Recipe type: Indian Sweets
Cuisine: Indian Cuisine
Serves: 15
Ingredients
  • Cashew nut pd – 2 cups
  • Sugar – 1 cup
  • Corn syrup – 1 tbsp (optional)
  • Ghee for greasing (if needed)
  • Silver foil/ Vrak ( optional)
Instructions
  1. Grind the whole cashews in a mixer till they are fine. Don’t over grind the cashews as they may leave out the fat/ oil and stick to form lumps with which you will not be able to make kaju katli at all. Grind only till they are fine , They might be fine but look coarse so touch the cashews and feel it whether it is fine pd.
  2. To make sugar syrup take a sauce pan. Put sugar and ½ cup water and allow it to boil. Add corn syrup once it starts boiling.
  3. Cook them till it reaches one string consistency. To check one string consistency you can take little water in a small plate , put some drops of syrup in the water, if the syrup stay and doesn’t get dissolved . Another way to check is to rub some syrup with your thumb and index finger and stretch it a to forms a thread and that is single thread consistency.
  4. Now add the cashew pd to the syrup in this stage. Simmer the flame to low and cook them stirring  constantly till starts leaving the side of the pan.
  5. Switch off the pan and transfer it to a greased plate. and keep on mixing them with a spoon so that they don’t stick to the plate and dry off and also if you keep on mixing it will cool down a bit soon.
  6. Once it is bare able to touch but still warm  knead them to a smooth dough, grease your hands while you knead if you feel the dough is sticky.
  7. Take a small portion of the dough cover the rest of dough as it will dry out. Shape the dough into circle and then half way through roll the neck part of the matka. Garnish it with vrak , pistachios as needed.
  8. For Kaju kamal you need to divide the dough to 3 portions and dye them yellow, red , green with a very good quality food color.
  9. Roll equal sized red balls first, the yellow balls will be slightly bigger the red and the green balls will be bigger than yellow.
  10. Flatten the yellow balls with your finger to form a thin disk, place the red ball inside the flattened yellow and cover them from all sides do the same with the green portion. So from inside it is red , yellow and then green.
  11. With the leftover red and green dough I made  strawberry shapes.


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Jain Kache Kele Ke Samose Recipe | Jain Jaipuri Pakoda Chaat ~ Jain Recipes

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Kache kele ke samose is a wonderful jain option and can be had anytime of a year. For the jain who follow no onion no garlic no root veggies in Chaumasa or chaturmas which is holy period of four months when people do fasting , Observe religious duties this is perfect snack they don’t have to worry about the potato filling . As it is the rainy season jain monks would halt in a place for 4 months and won’t wander as it might kill insects and organisms which we can’t see with our naked eye. We won’t shift our  homes too for this 4 months. So some people do follow no onion no garlic no roots diet for 4 months and we always have to break our heads to cook for them as I said earlier I am a onion garlic lover and would have to betray them. Raw bananas are perfect substitute for making the potato dish to a jain version, even pani pooris in stalls serve Jain pani poori no a days which has sprouts , channa or raw banana as filling. Jain foods have gotten very popular in chennai at least I see so many restaurants serving wonderful jain meal.

I have been wanting make jain dishes for my blog from so long but am so fond of onion and garlic that I just didn’t get over them, am glad I chose this theme for this month it is a joy making my own versions of recipes. While thinking about No onion No garlic I wanted to include some chaat and fried snacks as well. I have already posted kachoris so thought making a jain version of samosa. Though we are fond of aloo stuffing samosa raw banana tastes very close to it. I had also made a rajasthani special Jaipuri pakoda chaat which is my non fried version of chaat. Initially For letter J I had planned to make Jain kofta curry but then my hubby would love having snacks after he come’s home from office so I decided I should make him some snack and ended up making these two delicious chaat and tea time favorite snack. Oh am so glad that I made these today , they came out yummy and you won’t miss the traditional potato filling for sure. I am thoroughly enjoying cooking for the this theme and thinking of ideas to make No onion No garlic versions for snacks, these will save me some time from thinking when i want to make some no onion no garlic dishes no roots dishes. I have some nostalgic memories about school were we learned first how to make made samosas , my teacher would always say perfect samosa are the ones which doesn’t have too many pimples poping out .. but yeah we will sure get some pimples eating them but I never cared :P..

Jaipuri pakoda chaat is a rajasthani street food chaat which is sold by many hawkers or vendors  there, I had seen this recipe in a book  from tarla dalal and adapted the recipe but did tweak it a lot.

How to make Jain Jaipuri Pakoda chaat (Non fried Chaat) ?

  • Take equal quantity of dal  ( Chilke wali moong dal, yellow moongdal, Urad dhal) in a bowl and soak it for 2-3 hours
  • After they soak well grind it in to a thick batter with some cut green chillies and salt.
  • Heat a paniyaram pan, pour in some oil , then the batter in each cavity.
  • Cook them in low flame , flip and cook the other side as well.
  • Cook the pakodas till slightly brown, Once cooked remove them from the pan.
  • Cut each pakodas to half place it in a bowl, add chopped cucumber, tomatoes, chaat masala.
  • Drizzle some green chutney and meethi chutney.Pour in beaten curd with some salt.
  • Sprinkle some ompodi and masala channa, red chilli pd , kala namak and the chaat is ready to serve.

Coming to the Jain Kache kele ke samose recipe …

Ingredients

For Dough 

  • Maida – 2 1/4 cup
  • Oil / Ghee – 1/4 cup ( I used oil)
  • Carom seeds – 1/4 tsp
  • Salt to taste
  • Water as Needed
  • Oil for Frying

For Filling

  • Raw banana /Kachhe kele – 2 medium ( I used Burro)
  • Peas – 1/2 cup ( boiled)
  • Whole coriander – 2 tbsp
  • Fennel seeds – 1 tbsp
  • Coriander leaves – 1/2 cup
  • Green Chillies – 3 no
  • Red chilli pd – 1 tsp
  • Turmeric pd – 1/4 tsp
  • Coriander pd – 1/4 tsp
  • Garam masala – 1/2 tsp
  • Cashew and raisins – few chopped
  • Salt to taste
  • Oil – 2tbsp

Method

  • First make the dough, Combine maida, salt, carom seeds oil and mix them well.
  • This step is so important to get the samosa crust right, it  is called getting the dough to bread crumb consistency.
  • If you press some flour in your fist it should hold its shape.
  • Add water little by little and make a stiff dough. Cover and let it rest for an hour.
  • Till then make the filling, Grind the whole coriander and fennel in a mixer . Just pulse it twice we just want them to be coarse.
  • Grind green chilli and coriander leaves in the mixer and keep it ready.
  • Cut the top and bottom part of the Raw banana cut it into two and boil them in water till a knife goes into them easily or they cook well.
  • Peel the cooked raw banana and mash them well .
  • In a sauce pan heat oil add the ground green chilli and coriander paste and saute them well.
  • Add the coarse coriander and fennel mixture, red chilli pd , turmeric pd,coriander pd, garam masala , cashew and raisins and saute the masala in low flame, till it leaves out nice aroma.
  • Add the mashed raw banana and Mashed boiled peas and mix them well.
  • Add salt and cook them for 5-10 mins till the masala gets combined with the mashed banana.
  • After they combine well turn off the heat and keep it aside so the filling cools down completely.
  • Knead the dough well again and make it smooth, divide the dough to equal parts.
  • Roll the dough to not to a circle or a oblong circle shape. Divide them to two part.
  • To shape the samosa keep a bowl of water ready to seal the ends.
  • Brush some water using your finger in half cut part of the dough and bring the two ends together forming a cone.
  •  Put in the filling inside the cone and press lightly. Brush some water in the corners and press both ends well , see to that the ends are sealed well if not it will leak out the filling while frying.
  • Shape all the samosas like so and keep them uncover for 15-20 mins .
  • Heat Oil in a frying pan or kadai, make sure the oil is not too hot .
  • Drop the samosas 3 or if your pan is big more samosas and fry them in a low flame.
  • Turn them at and cook them till they turn golden brown in color.
  • Remove them and drain them on a kitchen towel.
  • Serve them hot with any green chutney or ketchup or meethi chutney.


5.0 from 8 reviews
Jain Kache Kele Ke Samose Recipe | Jaipuri Pakoda Chaat ~ Jain Recipes
 
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Kache kele ke samose is a perfect tea time snack with no onion no garlic added and a Jain friendly recipe with No root veggies too. These deep fried snacks are fantastic as party food or a tea time snack.
Author:
Recipe type: Tea Time Snacks
Cuisine: Jain cuisine
Serves: 8
Ingredients
For Dough
  • Maida - 2¼ cup
  • Oil / Ghee - ¼ cup ( I used oil)
  • Carom seeds - ¼ tsp
  • Salt to taste
  • Water as Needed
  • Oil for Frying
For Filling
  • Raw banana /Kachhe kele - 2 medium ( I used Burro)
  • Peas - ½ cup ( boiled)
  • Whole coriander - 2 tbsp
  • Fennel seeds - 1 tbsp
  • Coriander leaves - ½ cup
  • Green Chillies - 3 no
  • Red chilli pd - 1 tsp
  • Turmeric pd - ¼ tsp
  • Coriander pd - ¼ tsp
  • Garam masala - ½ tsp
  • Oil - 2tbsp
Instructions
  1. First make the dough, Combine maida, salt, carom seeds oil and mix them well.
  2. This step is so important to get the samosa crust right, it  is called getting the dough to bread crumb consistency.
  3. If you press some flour in your fist it should hold its shape.
  4. Add water little by little and make a stiff dough. Cover and let it rest for an hour.
  5. Till then make the filling, Grind the whole coriander and fennel in a mixer . Just pulse it twice we just want them to be coarse.
  6. Grind green chilli and coriander leaves in the mixer and keep it ready.
  7. Cut the top and bottom part of the Raw banana cut it into two and boil them in water till a knife goes into them easily or they cook well.
  8. Peel the cooked raw banana and mash them well .
  9. In a sauce pan heat oil add the ground green chilli and coriander paste and saute them well.
  10. Add the coarse coriander and fennel mixture, red chilli pd , turmeric pd,coriander pd, garam masala and saute the masala in low flame, till it leaves out nice aroma.
  11. Add the mashed raw banana and Mashed boiled peas and mix them well.
  12. Add salt and cook them for 5-10 mins till the masala gets combined with the mashed banana.
  13. After they combine well turn off the heat and keep it aside so the filling cools down completely.
  14. Knead the dough well again and make it smooth, divide the dough to equal parts.
  15. Roll the dough to not to a circle or a oblong circle shape. Divide them to two part.
  16. To shape the samosa keep a bowl of water ready to seal the ends.
  17. Brush some water using your finger in half cut part of the dough and bring the two ends together forming a cone.
  18. Put in the filling inside the cone and press lightly. Brush some water in the corners and press both ends well , see to that the ends are sealed well if not it will leak out the filling while frying.
  19. Shape all the samosas like so and keep them uncover for 15-20 mins .
  20. Heat Oil in a frying pan or kadai, make sure the oil is not too hot .
  21. Drop the samosas 3 or if your pan is big more samosas and fry them in a low flame.
  22. Turn them at and cook them till they turn golden brown in color.
  23. Remove them and drain them on a kitchen towel.
  24. Serve them hot with any green chutney or ketchup or meethi chutney.

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

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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
 
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Prep time
Cook time
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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:
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
  1. 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.
  2. After 10 mins once the yeast get activated it gets frothy on the top. Mix them well.
  3. In a bowl pour all purpose flour , softened butter, sugar, baking pd and Mix them well.
  4. Add the yellow food color too at this stage.
  5. Pour in the yeast mixture little by little and make a soft dough. I didn't add any eggs so these were not sticky.
  6. Cover and leave the dough to proofing for 1 -2 hours.
  7. 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.
  8. Punch the dough and deflate the air , knead the dough well.
  9. I rolled them with rolling pin and cut the dough with a round cookie cutter.
  10. Heat oil in frying pan. Test the oil by dropping a small piece of dough it should come up immediately.
  11. Drop the cut doughnut and fry them both side till golden brown.
  12. 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.
  13. Do the same for rest of the dough . Serve them warm , they taste best when they are warm.
  14. Serve them as is or with a bowl of chocolate ganache as a dip.


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Ice Halwa |Bombay Mahim Halwa Recipe | Bombay Paper Halwa

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Ice Halwa is an Bombay specialty sweet. The halwa is also know as mahim halwa or paper halwa. It is available all over India, and is a very famous sweet in mithai shops. These thin square slabs are melt in mouth kind of sweet, with the crunchy nuts topping this taste divine. Mahim is a island near Mumbai and this halwa is set to be originated there. I have some nostalgic childhood memories surrounding these , This halwa was and is my favorite sweet , though I am not a big sweet tooth this halwa used to be my favorite it is been years as tasted this halwa and finally I made them. Traditionally these halwa are made with cornflour ,I have tried making this halwa with cornflour, all purpose flour, and semolina .

When I was listing out recipes to do for the marathon  the first letter I chose  was ” I ” and I instantly wanted Ice halwa for this letter,Though I had no much time to make this prior finally made them and it kept for drying , Hubby did the QC already and told it taste so yummy as. I piece of halwa in your mouth will melt down and cool  the tummy , If you have tasted the halwa you will know what am talking about. Living in chennai we never missed this halwa as my papa used to bring these from mithai shops in sowcarpet. They are just perfect treat to the soul, I loved making them and experimenting them with all the possibilities. I make the yellow halwa with saffron flavor , the white one is rose flavored and the orange one is the crazy idea of mine to use custard pd a vanilla flavored ice halwa. I have experimented the white halwa with semolina flour , semolina flour is totally different from the white semolina we use in Indian cuisine..Semolina flour is yellow and looks fine than the semolina but when cooked gets gritty. Semolina flour are made which durum wheat. For this halwa fine variety of semolina works well but if you don’t have the fine but have the coarse variety then just grind it in the mixier and make it fine. This is my first recipe under my 4th theme which Indian sweets 🙂

Theme ~ Indian Sweets 

I for Ice Halwa

Ingredients 

  • Semolina  (Or semolina flour)- 1/4 cup
  • Ghee – 1/4 cup
  • Milk – 1 1/2 cup
  • Sugar – 1 cup
  • Rose Essence – Few Drops
  • Yellow color – few drops( optional)

Toppings

  • Cardamom pd
  • Pista and Badam chopped
  • Rose petal ( optional)

Method 

  • I had  some Coarse semolina so grounded the semolina in mixier to make fine semolina.
  • Tear a long sheet of parchment paper and keep it ready, also keep the topping ready to sprinkle before you start the halwa making process.
  • In a sauce pan Mix semolina, ghee, milk together and Mix them well.
  • Turn on the heat to medium and keep string continuously.
  • At one stage it will start to thicken and this is were you have be cautious and swiftly stir the mixture.
  • The mixture should start leaving the sides and should form a dough.
  • Turn off the stove and mix the mixture so that is thickens and also cools a little bit.
  • Transfer the mixture to the parchment paper , line another parchment paper on top and start lightly rolling the dough with a rolling pin.
  • Roll it slightly thin , not very very thin as the halwa might break easily after drying. Thin halwas taste better than thick ones.
  • Sprinkle the topping on the rolled dough , press or roll with a rolling pin so that the topping is well fixed to the dough and doesn’t fall.
  • Using a pizza cutter or a knife to cut the uneven ends and cut square or rectangle shapes.
  • Use a scissor cut the halwa with the parchment paper spread it over a plate .
  • Keep the Halwa in Refrigerator for 24 to 48 hours to dry .
  • These halwa taste yummy even before drying but for the best authentic taste dry them up .
  • Once the halwa’s are store it in a air tight container. It keeps well for a week.

 


4.8 from 11 reviews
Ice Halwa |Bombay Mahim Halwa Recipe | Bombay Paper Halwa
 
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Prep time
Cook time
Total time
 
Bombay Ice Halwa is a very popular sweet , and it is said to be originated in Mahim. This paper like halwa taste best when they are thin and dry well.
Author:
Recipe type: Indian Sweets
Cuisine: Indian Cuisine
Serves: 10
Ingredients
  • Semolina - ¼ cup
  • Ghee - ¼ cup
  • Milk - 1½ cup
  • Sugar - 1 cup
  • Rose Essence - Few Drops
  • Yellow color - few drops( optional)
  • Toppings
  • Cardamom pd
  • Pista and Badam chopped
  • Rose petal ( optional)
Instructions
  1. I had some Coarse semolina so grounded the semolina in mixier to make fine semolina.
  2. Tear a long sheet of parchment paper and keep it ready, also keep the topping ready to sprinkle before you start the halwa making process.
  3. In a sauce pan Mix semolina, ghee, milk together and Mix them well.
  4. Turn on the heat to medium and keep string continuously.
  5. At one stage it will start to thicken and this is were you have be cautious and swiftly stir the mixture.
  6. The mixture should start leaving the sides and should form a dough.
  7. Turn off the stove and mix the mixture so that is thickens and also cools a little bit.
  8. Transfer the mixture to the parchment paper , line another parchment paper on top and start lightly rolling the dough with a rolling pin.
  9. Roll it slightly thin , not very very thin as the halwa might break easily after drying. Thin halwas taste better than thick ones.
  10. Sprinkle the topping on the rolled dough , press or roll with a rolling pin so that the topping is well fixed to the dough and doesn't fall.
  11. Using a pizza cutter or a knife to cut the uneven ends and cut square or rectangle shapes.
  12. Use a scissor cut the halwa with the parchment paper spread it over a plate .
  13. Keep the Halwa in Refrigerator for 24 to 48 hours to dry .
  14. These halwa taste yummy even before drying but for the best authentic taste dry them up .
  15. Once the halwa's are store it in a air tight container. It keeps well for a week.

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Gatte Ki Thiyari ( No Onion No Garlic) | Gatte Ki Thali ~ Rajasthani Gatta Recipes

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Gatte Ki sabzi is a very famous Rajasthani yogurt based curry with no veggies No onion and no garlic. Gatta is a  spiced up chickpea dough shaped like a sausage and cooked in boiling water, they are then cut and made with yogurt based gravy. Not only sabzi we make many more dishes with gatta.Like the recipe, I am going to share here, Gatte Ki thiyari is a most loved dish in my home.  I make them often and it is a delicious variety rice with nothing fancy. I still remember My mom used to make this dish for every diwali with meetha chawal. This was a diwali special menu at mom’s place. There many varieties of thiyari but gatte is thiyari is a very traditional Rajasthani dish which is made only at home.Gatta as such can be made many ways such as paneer ke gatte, aloo ke gatte, Lauki ke gatte, Atte ka gatta and many more. We use leftovers very efficiently if we have leftover rice the first thing pops up is chawal ka gatta , I have been having it from my childhood. I had some other recipe lined up for G I told my hubby but he suggested Guntur Idli, I didn’t have proper ingredients. Letter G was following me where ever I go and Then this idea popped up to make our very own gatta and some variety gatta recipes which is a regular kind of food in our home. Don’t hit me  :p again I tend to overdo I know, I tried making gatte ki thali, which Included Gatte ki sabzi ( obviously), gatte ki kadhi, Gatte ki chakri, Gatte Ki Kadhi,Gatter Ki thiyari and I also make Gatte ki Tikki.

Rajasthan is known for its culture and food, Most of the Rajasthani cuisine have yogurt added to it bcoz of the scarcity of water. People substitute yogurt to make the gravy. Most of the time there is a scarcity of veggie and fruits so they use pulse and dried veggies to make their curries. Most of the food is prepared to keep in mind it should last for days without heating. We follow a no onion no garlic and no greens diet for Paryushan parava ( Jains 8 days festival) which when it is tough to decide what to cook and gatta is an Instant option at all homes which doesn’t need soaking of pulses and can be made in a jiffy. Last month I share a No onion No garlic No green veggie Thali and everyone for Bm theme Indian Thali .  Here I am with a No onion No garlic marwari food again, As we made yogurt based gravies a lot and gattas are most loved yogurt based gravy I thought Why not I do a Gatte Ki thali for the letter G. My mom did share this recipe on Tv show we both did in pudhuyugam (konjam soru konjam varalaru) , that was proud moment for me to make her cook for TV ..Lets move on to the recipe..


G For Gatte Ki Thiyari and Gatte Ki Thali

Gatte Ki Menu

  • Gatte Ki Tikki

  • Gatte Ki Kadhi

  • Gatte Ki Sabzi

  • Gatte Ki chakri

  • Gatte Ki Thiyari

Ingredients 

For Gatta

  • Chickpeas Flour – 1 1/2 cups
  • Carom seeds/ Ajwain – 1/4 tsp
  • Oil – 1 tbsp
  • Red chilli pd – 1/2 tsp
  • Turmeric – 1/4 tsp
  • Salt to taste
  • Water as needed

For Thiyari

  • Basmasti Rice – 1 1/2 cups
  • Bay leaf – 1 No
  • Cinnamon – 1 “Inch piece
  • Cloves – 2 No
  • Cardamom – 2 No
  • Green Peas – 1/4 cup ( boiled)
  • Pomegranate – 1/2 cup
  • Ghee as needed ( to fry the nuts)
  • Cashew nuts – 2-3 No
  • Raisins – 2-3 No
  • Oil – 1 tbsp
  • Coriander Leaves – 2 tbsp ( chopped)
  • Green chillies – 2 slit
  • Red chilli pd – 1 tsp
  • Coriander pd – 1/2 tsp
  • Turmeric pd – 1/4 tsp
  • Garam Masala pd – 1/4 tsp
  • Lemon wedge

Method 

  • Wash and soak basmati rice for 15 mins and then cook them in boiling water till 75 % done.
  • Drain the water and fluff the rice.
  • In a bowl Mix chickpea flour, carom seeds, red chilli pd, turmeric powder, oil and mix them well.
  • Add little water at a time and knead it into a stiff dough.
  • Divide the dough into equal portions and form a sausage shaped elongated cylinders and keep it ready.
  • Boil water in a saucepan, once the water comes to a rolling boil drop the shaped gatta and cook them till a knife inserted comes out clean.
  • After the gattas boil in the water for 10 to 15 mins, drain the water and cut them into equal size pieces.
  • In a saucepan, heat oil add bay leaf, cardamom, cloves, cinnamon.
  • Add the cut gatta into the oil and saute them. Add red chilli pd, turmeric pd, coriander pd, garam masala.
  • Mix them well till it gets coated to the gatta, if you feel the masalas are getting burned sprinkle water if needed.
  • Add the cooked rice and mix them well, add the boiled peas as well.
  • In another pan with little oil/ghee roast the cashew and raisins. Add them to the rice as well.
  • Cover and cook the rice on low flame for 5 – 10 mins, till all the masala combine well.
  • Garnish with lots of chopped coriander, pomegranate and serve hot with lemon squeezed on top.
  • We usually have this rice with roasted papad but raita will go well too.

Notes

  • When we make this for a regular day we do add onion and garlic to this rice and it tastes yummy as well. But without onion and garlic still, it tastes the same.

5.0 from 11 reviews
Gatte Ki Thiyari ( No Onion No Garlic) | Gatte Ki Thali ~ Rajasthani Gatta Recipes
 
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Gatte Ki thiyari is a Rajasthani traditional rice variety. This NO onion and No garlic recipe is perfect for paryushan parva ( jain festival).
Author:
Recipe type: Rice Recipes
Cuisine: Rajasthani Cuisine
Serves: 3
Ingredients
For Gatta
  • Chickpeas Flour - 1½ cups
  • Carom seeds/ Ajwain - ¼ tsp
  • Oil - 1 tbsp
  • Red chilli pd - ½ tsp
  • Turmeric - ¼ tsp
  • Salt to taste
  • Water as needed
For Thiyari
  • Basmasti Rice - 1½ cups
  • Bay leaf - 1 No
  • Cinnamon - 1 "Inch piece
  • Cloves - 2 No
  • Cardamom - 2 No
  • Green Peas - ¼ cup ( boiled)
  • Pomegranate - ½ cup
  • Ghee as needed ( to fry the nuts)
  • Cashew nuts - 2-3 No
  • Raisins - 2-3 No
  • Oil - 1 tbsp
  • Coriander Leaves - 2 tbsp ( chopped)
  • Green chillies - 2 slit
  • Red chilli pd - 1 tsp
  • Coriander pd - ½ tsp
  • Turmeric pd - ¼ tsp
  • Garam Masala pd - ¼ tsp
  • Lemon wedge
Instructions
  1. Wash and soak basmati rice for 15 mins and then cook them in boiling water till 75 % done.
  2. Drain the water and fluff the rice.
  3. In a bowl Mix chickpea flour, carom seeds, red chilli pd, turmeric powder, oil and mix them well.
  4. Add little water at a time and knead it into a stiff dough.
  5. Divide the dough into equal portions and form a sausage shaped elongated cylinders and keep it ready.
  6. Boil water in a saucepan, once the water comes to a rolling boil drop the shaped gatta and cook them till a knife inserted comes out clean.
  7. After the gattas boil in the water for 10 to 15 mins, drain the water and cut them into equal size pieces.
  8. In a saucepan, heat oil add bay leaf, cardamom, cloves, cinnamon.
  9. Add the cut gatta into the oil and saute them. Add red chilli pd, turmeric pd, coriander pd, garam masala.
  10. Mix them well till it gets coated to the gatta, if you feel the masalas are getting burned sprinkle water if needed.
  11. Add the cooked rice and mix them well, add the boiled peas as well.
  12. In another pan with little oil/ghee roast the cashew and raisins. Add them to the rice as well.
  13. Cover and cook the rice on low flame for 5 - 10 mins, till all the masala combine well.
  14. Garnish with lots of chopped coriander, pomegranate and serve hot with lemon squeezed on top.
  15. We usually have this rice with roasted papad but raita will go well too.
Notes
When we make this for a regular day we do add onion and garlic to this rice and it tastes yummy as well. But without onion and garlic still, it tastes the same.

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Firi Firi Doughnuts Recipe | Tahitian Breakfast Doughnuts

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Firi Firi is a Tahitian breakfast recipe, These doughnuts have the coconut flavor and tastes delicious when had warm with some sugar coated over it. I am landing to french polyenesia today, these doughnuts are a very popular street food breakfast . Tahiti is one of the largest islands in polynesia , it is shaped like 8 .. This is the reason why traditionally the doughnuts are shaped 8 I assume.. Firi Firi can be shaped two ways the traditional way is to make it 8 shape or long strips or if you want you can shape them anyway you like. I opted for the long strips and I will post the 8 shaped too once I make them after the marathon gets over, the dough is the same but you need some patience to make them  8 shaped ones, as the dough is quite sticky to handle. The dough is shaped 8 for even cooking. I opted for a no messy hands way using a piping bag it  was a breeze to make. Tahitian cuisine is known for its tropical fruits and the array of jams they produce with  the fruits available.

When I was researching F I had a hard time choosing as there are so many recipes I wanted to try but I went with this easy  and delicious recipe which was a perfect breakfast to start a day.  I read so much about this country I had never came across and this is my first Tahitian recipe. I just fell in love with the cuisine , I will sure try some more from this cuisine and post it here. For my last day of the week I wanted to end it with a sweet and what is more better than doughtnuts. Here goes the recipe..

 

Recipe is Adapted from here

Ingredients

  • All-purpose flour – 2 1/2 cup
  • Sugar – 3/4 cup ( I used castor sugar)
  • Coconut Milk – 1 cup
  • Water – 1/2 cup ( Lukewarm)
  • Dry active yeast – 2 1/2 tsp
  • Oil – for Deep Frying
  • Granulated sugar – 1/2 cup ( to coat)

Method

  • In a bowl of lukewarm water add the yeast and 1 tbsp of sugar. Mix it well and set aside.
  • Let it stand for 10 mins or till it gets frothy and the yeast gets activated.
  • In a mixing bowl add all purpose flour, sugar, the yeast mixture, coconut milk, salt and form a thick batter.
  • Cover and let it rest for 2 hours in a warm place. If you living in a cold country preferably in the oven with the light on.
  • Heat oil in a pan. Meanwhile, in a piping bag with a round nozzle fill in this batter and keep it ready.
  • Take granulated sugar in a plate and keep it ready.
  • Pipe the batter into the hot oil cutting out (about 4 to 5 inches long) with the help of a knife.
  • I fried 5 at a time, depending on the size of your kadai fry them till golden brown from both sides.
  • Transfer the doughnuts to a kitchen towel lined plate and then roll the doughnuts in the plate of granulated sugar when they are still warm.
  • Serve them warm with any jam or as it is with coffee.

 

5.0 from 11 reviews
Firi Firi Doughnuts | Tahiti
 
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Firi Firi is a Tahitian breakfast recipe, These doughnuts have the coconut flavor and taste delicious when had warm with some sugar coated over it.
Author:
Recipe type: Breakfast
Cuisine: Tahitian Cuisine
Serves: 20
Ingredients
  • All-purpose flour - 2½ cup
  • Sugar - ¾ cup ( I used castor sugar)
  • Coconut Milk - 1 cup
  • Water - ½ cup ( Lukewarm)
  • Dry active yeast - 2½ tsp
  • Oil - for Deep Frying
  • Granulated sugar - ½ cup ( to coat)
Instructions
  1. In a bowl of lukewarm water add the yeast and 1 tbsp of sugar. Mix it well and set aside.
  2. Let it stand for 10 mins or till it gets frothy and the yeast gets activated.
  3. In a mixing bowl add all purpose flour, sugar, the yeast mixture, coconut milk, salt and form a thick batter.
  4. Cover and let it rest for 2 hours in a warm place. If you living in a cold country preferably in the oven with the light on.
  5. Heat oil in a pan. Meanwhile, in a piping bag with a round nozzle fill in this batter and keep it ready.
  6. Take granulated sugar in a plate and keep it ready.
  7. Pipe the batter into the hot oil cutting out (about 4 to 5 inchs long) with the help of a knife.
  8. I fried 5 at a time , depending on the size of your kadai fry them till golden brown from both sides.
  9. Transfer the doughnuts to a kitchen towel lined plate and then roll the doughnuts in the plate of granulated sugar when they are still warm.
  10. Serve them warm with any jam or as it is with coffee.

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Ejja ( Libyan Frittata) Recipe | Eggless Frittata Recipe

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Ejja is Libyan Breakfast Frittata .Libyan cuisine is a combination of Mediterranean and african cuisine. From their breakfast they have Bazin with is prepared which barley flour. Pastas and seafoods are most commonly eaten, the capital of libya has Italian cuisine influence. So no wonder the Italian frittata has taken its place here.Frittata is traditionally an egg-based omelet which has some meat and veggies added to it makes it a protein and carb-rich breakfast.In Italian Frittata means Fried, This is a skillet version of omelet which is not folded and all the ingredients are mixed in the eggs and then cooked. I have been looking for Eggless versions of Frittata or quiche recipe for so long but most of the recipes called for  Nutritional yeast, which I didn’t have available so tried by hands with egg replacer.

These are cooked in low heat when made in the skillet but some people opt to bake it once the bottom side is cooked It saves time and there is no need to flipping.Flipping was challenging I even ripped the top part too :D..As a vegeterian who doesn’t eat egg I have to tweak some international recipe in my own version . This is one such experiments I did yesterday , I was so sure about the recipe won’t fail. I had a long wish to make eggless frittata and to try an eggless version of quiche.  I have never used egg replacer in a savory dish before this is the first time am doing it..This tasted just like our pakodas and soft chilas, I never knew potato will go so well with this Frittata it was amazing. I even made Misrati (Libyan bread) to have with these.

 

Do Check My A- Z series till Now

A for Andhra Lunch Menu

B for Beach Sundal

C for Chebab ( Emirati Pancakes ) and Emirati Breakfast Table

D for Dahi Bara Aloo Dum Ghugni

E for Eggless Ejjja

Theme – Breakfast Recipes

Recipe Adapted from Here

Ingredients

  • Chickpea flour – 1 1/2 cup
  • Egg Replacer – 3 tbsp + 9 tbsp warm water ( mix it well with no lumps)
  • Potato – 1 no medium ( chopped)
  • Tomato – 1 no small ( chopped)
  • Onion – 1 no medium ( chopped finely)
  • Spinach – 11/2 cup ( chopped)
  • Green chillies- 2-3 ( chopped)
  • Coriander leaves – few chopped
  • Baking pd – 1 tsp
  • Turmeric pd – 1/4 tsp (optional)
  • Fresh Bread crumbs – 2 tbsp
  • All-purpose flour – 3 tbsp
  • Salt to taste
  • Pepper to taste
  • Oil – 2 tbsp

Method

  • In a pan heat 1 tbsp oil add some chopped onions.
  • Saute them well until translucent, add the chopped green chillies and saute them as well.
  • Add the chopped potatoes stir fry them, add very little water . Cover and cook them till they are soft.
  • After potatoes cook add the spinach and cook them till they shrink a little.
  • Now add the chopped tomatoes and saute them well.
  • Meanwhile in a bowl Mix chickpea flour,  bread crumbs, all-purpose flour, turmeric pd,the egg replacer mix , baking powder, salt , pepper pd  and mix them well.
  • Add water little by little and make a thick batter , Now add the sauteed veggie mix to the batter and mix well.
  • If you are using cast iron you need to heat the pan before you start, to cook evenly. Add 1 tbsp oil and grease the inner part of the pan well.
  • Pour in the frittata batter , cover an cook in a low flame, Once you see well-browned corner take a plate keep it on the pan and flip frittata on it.
  • Transfer the frittata again top side bottom so that it gets cooked well from the top and inside. Do the cooking in low heat.
  • Once the frittata is reading serve them as is with tomato sauce or with shorba or just wrap it in Iptat the traditional libyan way.

 

 

5.0 from 9 reviews
Ejja ( Libyan Frittata) Recipe | Ejja with Iptat
 
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Ejja is a Libyan breakfast frittata, Traditionally had with shorba / Libyan soup or wrapped in Iptat ( Libyan bread.
Author:
Recipe type: Breakfast Recipes
Cuisine: Libyan Cuisine
Serves: 4
Ingredients
  • Chickpea flour - 1½ cup
  • Egg Replacer - 3 tbsp + 9 tbsp warm water ( mix it well with no lumps)
  • Potato - 1 no medium ( chopped)
  • Tomato - 1 no small ( chopped)
  • Onion - 1 no medium ( chopped finely)
  • Spinach - 11/2 cup ( chopped)
  • Green chillies- 2-3 ( chopped)
  • Coriander leaves - few chopped
  • Baking pd - 1 tsp
  • Fresh Bread crumbs - 2 tbsp
  • All-purpose flour - 3 tbsp
  • Salt to taste
  • Pepper to taste
  • Oil - 2 tbsp
Instructions
  1. In a pan heat 1 tbsp oil add some chopped onions.
  2. Saute them well until translucent, add the chopped green chillies and saute them as well.
  3. Add the chopped potatoes stir fry them, add very little water . Cover and cook them till they are soft.
  4. After potatoes cook add the spinach and cook them till they shrink a little.
  5. Now add the chopped tomatoes and saute them well.
  6. Meanwhile in a bowl Mix chickpea flour,  bread crumbs, all-purpose flour, the egg replacer mix , baking powder, salt , pepper pd  and mix them well.
  7. Add water little by little and make a thick batter , Now add the sauteed veggie mix to the batter and mix well.
  8. If you are using cast iron you need to heat the pan before you start, to cook evenly. Add 1 tbsp oil and grease the inner part of the pan well.
  9. Pour in the frittata batter , cover an cook in a low flame, Once you see well-browned corner take a plate keep it on the pan and flip frittata on it.
  10. Transfer the frittata again top side bottom so that it gets cooked well from the top and inside. Do the cooking in low heat.
  11. Once the frittata is reading serve them as is with tomato sauce or with shorba or just wrap it in Iptat the traditional libyan way.

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Dahi Bara Aloo dum Ghungni Recipe | Dahi vada Aloo Dum ( Orissa Street food)

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Dahi Bara Aloo dum  Ghungni is a famous street food of Odisha, This is very popular cuttack special chaat and people would there are fond of dahi bara aloo dum more than any other chaat. They can have this chaat anytime a day be it breakfast, lunch , snack, or dinner. The are so many hawkers selling this dahi vada all over odisha and each one has their own taste . After going through so many vlogs about this street food in youtube I came to know that Bidanashi Dahi vada in Cuttack is most popular they don’t have any fancy topping but still, they taste good. But I did add some topping they tasted yummy without any topping. The Interesting part about eating this dahi bara in cuttack is they don’t give a spoon to eat them and you have to eat with your fingers. I also read that some places the ghungi is skipped and just served with a watery aloo dum. I would love to go and experience the dahi bara aloo dum in cuttack some day. Till then I will make them at home frequently. The soft vadas are placed on the leaf bowl and topped with some hot ghugni and aloo dum.

Street food is happiness overloaded as it has something new to experience in any place. The small vendors who sell these amazing delicacy are always the best and even though we might try to recreate sometimes would still go search for the street food which they make, it is the taste that matters when it comes to street food and there something new always makes anyone curious about how it is going to taste. Today am here is a Orissa street food which I made yesterday for my D. It was a  busy day , Had to pack lunch box in the morning so forgot to soak the dal for vada . Lil one has spring break and wants me around all the time. She was getting bored so took her to the library I just soaked my dal for vada and went. It was already 2 pm when I came back .  I quickly ground the vada batter , made the ghugni which I had soaked overnight and aloo dum side by side. I fried all the vada and soaked them in the buttermilk by 4 and they soaked well for 1 1/2 hour. It was already 5.30 pm, yesterday was a rainy day , though I enjoyed the rain the light was playing hide and seek. Somehow I managed to click the pictures before all the light vanished. These are really different take on the normal dahi vada giving it some spice and tang .. It tasted delicious and I would make them again for sure.. People even drink the chaas as is after having these delicious chaats like we have the pani after having pani poori :D.. Coming to the recipe

Ingredients 

For Bara / Vada 

  • Urad dal / skinned black gram dal – 1 1/2 cup
  • Salt to taste

For Ghugni 

  • Dried Yellow/White peas – 1 cup ( soaked overnight)
  • Onion – 1 no Medium ( finely chopped)
  • Tomatoes – 1 small ( finely chopped)
  • Ginger garlic  paste – 2 tsp
  • Green chillies- 2 no ( finely chopped)
  • Red chilli pd – 1 tsp
  • Coriander pd – 2 tsp
  • Turmeric pd – 1/2 tsp
  • Cumin pd – 1/2 tsp
  • Garam masala – 1/2 tsp
  • Coriander leaves – few finely chopped
  • Baking soda – a pinch ( optional)
  • Bay leaves – 1 no
  • Cloves – 2 no
  • Cardamom ( whole) – 2 no
  • Cinnamon – 1 inch size
  • Oil – 2 tbsp
  • Salt to taste

For Aloo Dum

  • Potatoes – 2 no medium sized
  • Onion- 1 no medium ( finely chopped)
  • Tomatoes – 1 no medium ( finely chopped)
  • Ginger garlic paste – 2 tsp
  • Green chillies – 2 no ( finely chopped)
  • Red chilli pd – 1 tsp
  • Coriander pd – 2 tsp
  • Turmeric pd – 1/2 tsp
  • Cumin pd – 1/2 tsp
  • Garama masala – 1/2 tsp
  • Bay leaves – 1 no
  • Cloves – 2 no
  • Cardamom ( whole) – 2 no
  • Cinnamon – 1-inch size
  • Oil – Needed to shallow fry
  • Coriander leaves – few finely chopped
  • Salt to taste

For Chaas /Buttermilk

  • Curd / Plain yogurt – 2 cups
  • Water – as needed
  • Green chillies – 3 no ( small)
  • Ginger paste – 2 tsp
  • Mustard seed-  1/2 tsp
  • Curry leaves – few
  • Cumin pd – 1/2 tsp
  • Coriander leaves – Few chopped
  • Salt to taste

For Toppings

  • Onion – 1 no Medium ( chopped)
  • Coriander leaves – Few ( finely chopped)
  • Ompodi
  • Green chillies – Thinly chopped
  • Black salt to sprinkle
  • Red chilli pd to sprinkle
  • Cumin pd to sprinkle

5.0 from 9 reviews
Dahi Bara Aloo dum Ghungni Recipe | Dahi vada Aloo Dum ( Bengali Street food)
 
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Author:
Recipe type: Street Food Recipe
Cuisine: Orissa Cuisine
Serves: 5
Ingredients
For Bara / Vada
  • Urad dal / skinned black gram dal - 1½ cup
  • Salt to taste
For Ghugni
  • Dried Yellow/White peas - 1 cup ( soaked overnight)
  • Onion - 1 no Medium ( finely chopped)
  • Tomatoes - 1 small ( finely chopped)
  • Ginger garlic  paste - 2 tsp
  • Green chillies- 2 no ( finely chopped)
  • Red chilli pd - 1 tsp
  • Coriander pd - 2 tsp
  • Turmeric pd - ½ tsp
  • Cumin pd - ½ tsp
  • Garam masala - ½ tsp
  • Coriander leaves - few finely chopped
  • Baking soda - a pinch ( optional)
  • Bay leaves - 1 no
  • Cloves - 2 no
  • Cardamom ( whole) - 2 no
  • Cinnamon - 1 inch size
  • Oil - 2 tbsp
  • Salt to taste
For Aloo Dum
  • Potatoes - 2 no medium sized
  • Onion- 1 no medium ( finely chopped)
  • Tomatoes - 1 no medium ( finely chopped)
  • Ginger garlic paste - 2 tsp
  • Green chillies - 2 no ( finely chopped)
  • Red chilli pd - 1 tsp
  • Coriander pd - 2 tsp
  • Turmeric pd - ½ tsp
  • Cumin pd - ½ tsp
  • Garama masala - ½ tsp
  • Bay leaves - 1 no
  • Cloves - 2 no
  • Cardamom ( whole) - 2 no
  • Cinnamon - 1-inch size
  • Oil - Needed to shallow fry
  • Coriander leaves - few finely chopped
  • Salt to taste
For Chaas /Buttermilk
  • Curd / Plain yogurt - 2 cups
  • Water - as needed
  • Green chillies - 3 no ( small)
  • Ginger paste - 2 tsp
  • Mustard seed-  ½ tsp
  • Curry leaves - few
  • Cumin pd - ½ tsp
  • Salt to taste
For Toppings
  • Onion - 1 no Medium ( chopped)
  • Coriander leaves - Few ( finely chopped)
  • Ompodi
  • Green chillies - Thinly chopped
  • Black salt to sprinkle
  • Red chilli pd to sprinkle
  • Cumin pd to sprinkle

 

Method

For Bara/ Vada 

  • Soak urad dhal in water for 5-6 hours. After they get soaked well wash them a couple of times till you see a clear water.
  • In a mixie fill 1/4 of the jar with dal and grind them with very little water. Don’t get tempted to pour more water just 1 tbsp at a time.
  • Grind the dal well to fine paste-like consistency and it should look like a  fluffy white batter. Don’t let the Mixie heat up otherwise your vada will turn hard.
  • Grind the rest of the dal and transfer the batter to a bowl. .
  • Now add salt and whip the batter well with your hands to incorporate air. The more you mix the more your vada will turn soft and fluffy from inside.
  • To check if your batter is perfect in a bowl of water drop a little batter , if it floats then the matter is perfect if it sinks then you need to whip it more.
  • In a bowl fill some warm water and keep it ready.
  • Heat oil in a kadai and let it reach the frying temperature.
  • Keep a bowl of water to dip your hands nearby. Wet your hands well before shaping the vada
  • Take a small portion of the batter and make ball with your wet hand, then make a cavity or a hole using your thumb.
  • Drop this to the hot oil. Just turn your hands and the shaped vada will fall in the oil. If you feel this is not working then wet a plastic or ziplock drop a ball of batter and try to shape them and drop the shaped vada to the oil.
  • Do the same with rest of the batter . You can fry up to 5 vada in one go depending upon your pans/ kadai size
  • Fry them in a medium heat so that it cooks well from inside.
  • I kept them light in color as dahi vada are not usually browned up and made crispy.
  • Once they are light golden brown , drain the oil and transfer the vadas to the water.
  • Fry the rest of the vadas and do the same.

To Make Buttermilk/ Chaas

  • In a bowl churn yogurt and water like we do for making buttermilk .Add cumin pd,salt,green chilli paste, ginger paste and mix well.
  • Prepare a tadka wih oil mustard seeds and curry leaves and drop it in the buttermilk.

Press the vadas and remove the excess water if any, drop them in the chaas/Buttermilk  and let it rest for 1 – 2 hours.

To make Ghugni

  • Pressure cook the soaked peas with some salt and baking pd for 1-2 whistles depending on your pressure cooker but not more that 2.
  • In a pan heat oil add cloves,bay leaves, cardamom, cinnamon. Add onion and saute them well until translucent.
  • Add Ginger garlic paste, Green chilli paste and saute till the raw smell goes off.
  • Add the tomatoes and cook they till they are mushy.
  • Add allspice pd’s and saute them well till you can smell the nice aroma of the sauteed spice.
  • Add the pressure cooked peas , also add salt and Mix them well.
  • Add some water to dilute the gravy and let it boil for 10 -15 minutes.

 

To Make Aloo Dum

  • In the pressure cooker boil the potatoes for 3 whistles. After the pressure subsides remove the potatoes and peel them.
  • Heat some oil to shallow fry , Cut potatoes to medium sized pieces and fry them till slight browning here and there.
  • Transfer the shallow fried potatoes to a kitchen towel to drain the excess oil.
  • In a saucepan heat oil, add bay leaves , cloves, cardamom, cinnamon.
  • Add the chopped onions and saute until translucent,
  • Add the ginger garlic and green chilli paste and saute.
  • Add the tomatoes and cook until mushy.
  • Add allspice pd’s and saute them well till you can smell the nice aroma of the sauteed spice.
  • Add the shallow fried potatoes and ,  add salt and Mix them well.
  • Add some water to dilute the gravy and let it boil for 10 -15 minutes.

To Assemble 

  • By this time the vadas must have soaked well and would have turned soft.
  • Press the vada lightly and place is a serving bowl or plate .
  • Add Ghugni some ghugni and some aloo dum on top of the vada.
  • And add the topping to them. Some chopped onions, ompodi, coriander leaves , Black salt,cumin pd, red chilli pd.
  • Serve them immediately. People drink the buttermilk as is too.

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