Chaats

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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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

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

April 15, 2018 By manjulabharathkumar@gmail.com

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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Prep time

5 hours

Cook time

30 mins

Total time

5 hours 30 mins

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: Manjula Bharath

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

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.

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

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

April 12, 2018 By manjulabharathkumar@gmail.com

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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Prep time

2 hours

Cook time

1 hour

Total time

3 hours

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: Manjula Bharath

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

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 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.

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

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

April 6, 2018 By manjulabharathkumar@gmail.com

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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Prep time

6 hours

Cook time

1 hour 30 mins

Total time

7 hours 30 mins

Author: Manjula Bharath

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.

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

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

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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

Popcorn Bhel Recipe | Popcorn Chaat

January 29, 2015 By

I know I have been blogging chaats and snacks lately , hope you all enjoying the snacks shared here. Here is another interesting and a very quick chaat which can be enjoyed as an evening snack . Popcorn’s are my fav I have posted Masala popcorn’s few days back I just used some of those popcorns to make this quick bhel. I know it is not the traditional way and many ingredients might be missing in this bhel but this how we enjoyed you can add green chutney sev papdi too to this popcorn bhel it will surely taste yummy but this is the Instant and quick way to enjoy this bhel. Lets quickly move on to the recipe.

Popcorn Bhel

Category	Preparation time	Cook Time
Snack	10 mins	5 mins

Ingredients

Masala Pop Corn – 4 cups ( Home made Masala Popcorn)

Onion – 3 tbsp ( chopped )

Tomato – 3 tbsp ( chopped)

Chaat Masala as needed

Lemon juice as need

Coriander Leaves – 2 tbsp ( chopped)

Green chillies – 1 no ( chopped)

Salt to taste

Method

In a bowl Mix the onion , tomato, chaat masala , coriander leaves, lemon juice,green chillies together.
Add the Freshly popped Hot masala pop corn and give them a mix.
If you want you can also include green chutney and tamarind chutney to the recipe.
Add Raw mango for the extra likes in taste .You can also add sev if needed.
Serve them immediately and enjoy.

Chole Tikki Chaat |Chole Aloo Tikki Chaat | How to make Aloo Tikki Chaat

January 25, 2015 By

Chaats always my fav , no street food can beat Indian spicy chaat corners. I and husband love to have any chaat it might be, one of our recent fav is Chole tikki chaat . I thought of trying it at home and we just couldn’t stop us from digging in. There many variation of Chole chaat with samosa, kachoris, even masala vadai i have tried and even with Tikki . Chaats look so simple but there is so many ingredients to be included makes it delicious. Even though the process might be long when it comes to chaat this is a very simple dish to cook. This is one among the popular street food, some tikki are made with a filling for this chaat which taste yummier even but i made a simple version. Lets quickly move the chaat recipe.

Chole Tikki Chaat

Category	Preparation time	Cook Time
Chaat Recipe	30 mins	15 mins

Ingredients

For Chole

Kabuli Channa/ Garbanzo beans – 1 cup ( soaked overnight and pressure cooked)

Channa masala – 1 tsp

Red chilli pd – 1/2 tsp

Turmeric pd – 1/4 tsp

Cumin pd – 1/4 tsp

Coriander pd – 1 tsp

Tomato – 2 no ( chopped)

Onion – 1 no ( sliced)

Cinnamon stick – 1 inch

Star Anise – 1 no

Cardamom – 1-2 no

Oil – 2 tbsp

Salt to taste

For Tikki

Potato – 2 no

Pea ( cooked) – 1/4 cup

Red chilli pd – 1/2 tsp

Turmeric pd – 1/4 tsp

Garam masala – 1/4 tsp

Cumin pd – 1/4 tsp

Amchur pd – 1/4 tsp

Salt to taste

Oil for shallow frying

Om podi for garnish

Green chutney as needed

Sweet chutney as needed

Chopped Onion’s

Chopped Coriander’s

Method

For Chole

In a kadai heat 1 tbsp of oil.
Add onion and saute them till they turn translucent.
Add the chopped tomatoes and cook them till they are mushy.
Cool the mixture and blend them in a mixer to a smooth puree.
Heat rest of the oil in a pan add add cinnamon, star anise,cardamom.
Add the tomato onion puree and boil them for few minutes.
Add red chilli pd , turmeric pd, cumin pd, coriander pd , channa masala pd and mix them well.
Simmer and cook the gravy till the raw smell goes off.
Add the cooked channa and water as needed and cook the gravy till oil separates on the top .
Chole is ready !!

For Tikki

Boil the potatoes, peel the skin and mashed them well.
Add boiled peas , red chilli pd , turmeric pd, cumin pd, garam masala , amchur and salt to taste.
Mix them well and divide them to equal balls , press them and make discs.
Heat the tawa and place the disc , drizzle some oil and cook them in simmer from both the sides till they are light brown from both the sides.
Tikki are ready !!

To assemble

In a plate pour in some chole, place the tikki on top.
Garnish it with chopped onions, chopped coriander, some green chutney , sweet chutney .
Sprinkle some ompodi and serve hot .

Sending to remmy’s Kitchen

Delhi StreetFood/ Chaat Thali |Delhi Chaats

April 6, 2014 By

Its day 6 and we are landing on the capital state of India today. Delhi is know for its diverse cuisine as there is no particular cuisine followed its a Mix up of mughalai cuisine and punjabi.When we talk about food delhi people love to eat and so we can see N number of street food joints every where. Chandichowk is one of the famous place in delhi where there is lane called paratha wali gali . In this lane you will see all the shopes serve varities of scrumptious paratha with some unique filling.They have bhindi paratha, khurchan or rabdi paratha, nimbu paratha, hari mirchi ki parathaand so on the paratha makers used only boiled veggies and add masala to it and stuff in the wheat flour dough. parathas here are deep fried in sudh desi Ghee so this might be the reason for the delicious taste.Other than parathas there are some famous sweets which is enjoyed by the delhi people a hard candy sweet soan Halwa they also call it “Halwa soan”.

As you see delhi is known for its chats and street foods I thought why not make a street food thali and here Iam . It was busy day and I had very less time to cook so plz pardon me for some bad clicks 🙁 . Coming to street foods in delhi it serve all the street food from pav to dosa but some street foods are very famous only in Rajdhani 🙂

As delhi was the capital state for mughals , delhi’s cuisine influences Mughal cuisine. But this the only state which also have some varities of other cuisines to followed. Delhi is know for its unique style of cooking and there are some classic chaats which are very populor here kachori chole,Chole bhatura, jalebi, dahi balle,aloo chaat. Delhi people love to motivate the street food outlets and join the food there. So here the paratha are great fav and the most like by the people , parathe wali gali is very popular hence and you can see Tv popular faces , actors actresses, politicians having paratha there its so famous , I badly want to visit this place when i get a chance.

So for today I made parathe wali gali famous Aloo and karele ka paratha , to accompany they serve 2 varieties of sabzi normally its is aloo ki sabzi and sitaphal ki sabzi that is pumpkin curry with veggie pickle and one chutney . Lassi is accompanied with the parathas. Next in the list is the kalmi vada which another deliicous fried snack made of channa dal deeop fried twice to get the crispy and delicious taste. In winter you can find the street vendors with a large plate full of cream sweet which is well known a “daulat ki chaat” is sold in the morning the cream mixture is left on the thali to set on a dewy cold nite in delhi and the next day it is ready to enjoy , This is one melt in mouth treat ,very light , and still so yummy . The vendors serve them in earthen pots and that might taste yummy even. Kulcha chole roll is another famous street food of delhi . The kulchas are made in oven though here i make on stove top and the chole which can be made with dried peas or kabuli channa is then spooned and the kulchas are rolled . Delhi famous aloo ki chatt was my fav and it taste deliicous the boiled potato when fried taste yumm with other ingredients and make sure you have the Hot . Kuliya / Kulle ki chaat is a very attractive chaat in which veggies or fruits are made into cups and the corn channa chaat are filled in them. If you can have them as whole only them you can enjoy the chaat well.. So only this much I had No time at all and made everything in 3 hours of time I also wanted to tryhar mirchi ki paratha and I tried it but after taking the clicks.I will post it some time in a separate post For now enjoy the delhi street food thali.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#39

Delhi Street Food Thali Menu

Kalmi Vada

Kulcha Chole Roll

Delhi wali Aloo chaat

Kulle ki Chaat

Daulat Ki Chatt

Karele ke Parathe

Aloo ke Parathe

Bedami Poori

Aloo Ki sabzi

Purani delhiwali Aam ki sabzi

Shitaphal Ki sabzi

Tamarind Ki chutneywith banana

Kalmi vada

Ingredients

Channa dal – 1/2 cup
Fennel seeds- 1/2 tsp
Onion( Finely chopped) – 2-3 tbsp
Dry Red chillies – 2-3 Nos
Ginger garlic paste – 1/2 tsp
Coriander seeds- 1/2 tsp
Salt to taste
Oil for frying

Method

Soak channa dal for 3-4 hours then drain the water.
Drind channa dal with red chillies to a coarse paste.
Add fennel seeds, onion, ginger garlic paste,Coriander seeds, salt to the coarse paste.
Mix them well now either you can flatten them or shape them to balls.
Heat oil in a kadai for deep frying and drop the shaped vadas into the oil .
Fry them till light brown then remove them from oil.
Cut each balls or flattened vada to two and deep fry them again till nice and golden brown.
Serve them Hot with green chutney.

Kulcha Chole Roll

Ingredients

For Chole

Kabuli Channa – 1/2 cup
Red chilli pd – 1/2 tsp
Channa masala pd – 1 tsp
Garam masala – 1/2 tsp
Turmeric pd – 1/4 tsp
Coriander pd – 1 tsp
Cumin pd – 1/2 tsp
Tomato – 1 cup ( Pureed)
Onion – 2-3 tbsp ( Finely chopped)
Ginger garlic – 1 tsp
Oil – 2 tbsp
Cumin seeds- 1/2 tsp
Bay leaves -1
salt to taste

Method

Soak Kabuli channa over nite and pressure cook them with little salt for 2 whistles.
Drain the water and keep the channa a side.
Heat oil in a pan and add cumin seeds, bayleaves.
Let the cumin splutter and then add Onions , ginger garlic paste.
Saute the till the onions turn translucent.
Add the tomato puree and cook them for few min then add red chilli pd, channa masala pd, coriander pd, Turmeric pd, cumin pd and salt.
Saute them for few minute till the raw smell goes off then add the channa to the gravy.
Cook them for 10 more minutes or till the oil separates and floats on the curry.
This curry can be a bit dry side as we will be rolling them in the kulchas. No need of adding water more and making it gravy type.

For Kulche

All purpose Flour – 1 1/2 cups
Baking pd – 1/4 tsp
Baking soda – 1/2 tsp
Yogurt- 1 1/2 tbsp
Sugar – 1 tsp
salt to taste
Oil – 1 tsp

Method

In a bowl sieve All purpose flour , baking pd, baking soda, yogurt,
sugar, salt , oil.
Add water as needed and knead it to a smooth dough.
Cover and set dough for 3-4 hours in warm place.
Knead the dough again after 3-4 hours and make it smooth.
Divide the dough in equal parts and roll them with a rolling pin like a chapathi .
You can dust some four while rolling .
Heat a tawa and roast both the sides till you see some light brown spots.
Keep some chole in the middle and fold from both the corners.. You can use a toothpick to join them or cover them with a foil or cling wrap.

Delhi wali Aloo chaat

Ingredients

1 Potato ( Boiled , peeled and cubed)
Fresh Coriander leaves – 1 tbsp
Green chutney – 1 tbsp
Tamarind Chutney – 1/2 tbsp
Onion – 1 tbsp ( Finely chopped) – I did’t add though
Chaat masala – as per your taste
Lemon Juice – 1/2 tsp
Sev to garnish
Salt To taste

Method

In a kadai Heat oil and deep fry the cubed potatoes to golden brown.
To the deep fried potatoes add chopped onions, coriander leaves,chaat masala , salt,Lemon juice,green chutney and tamarind chutney.
Mix well till combined and serve them hot.

Kulle Ki chaat

Ingredients

Tomatoes 2
cucumber 1/2
Cumin pd 1/2 tsp
Red chilli pd – A pinch
Chaat masala – 1 tsp
Lemon juice – 1/2 tsp
Sweet Corn ( I used frozen ) – 1/4 cup ( Blanched)
Chick peas -2 tbsp ( boiled)
Pomegranate – 3 tbsp
Hung curd – 1 tbsp
Coriander leaves ( finely chopped) – 1 tbsp
Lemon juice – 1 tsp
Sev for garnish
Salt to taste

Method

Cut the tomatoes from top and scoop out the seeds from it to form a cup.
Peel the cucumber cut them to two pieces and scoop out the seeds without going all the way through.
Keep the scooped tomatoes and cucumber on a plate and sprinkle some chaat masala on top and in them.
In a bowl Mix sweet corn, chick peas, pomegranate, curd, coriander leaves
lemon juice, salt and Mix them well.
Spoon some corn chickpea filling into the scooped tomatoes and cucumber.
Top them with pomegranate and sev. Squeeze some lemon from top.
Serve them chilled.

Daulat Ki chaat

Recipe source : Here
Ingredients

2 cups Heavy Cream
2 1/4 Aerosol can whipped cream / Cream
1/2 tsp Cream of tartar
2 tbsp sugar + as needed.
Few drops Rose essence
Few chopped pistachoes

Method

Combine cream , whipped cream and cream of tartar.
Refrigerate them over nite.
Next day add 2 tbsp sugar and using a electric beater beat them clock wise.
Once you can see foams while beating start collecting them in a thali using a tea strainer.
Keep the thali tilted so that the foam stays in on side .
Repeat it till you get all the foam from the cream mixture , its takes about 2 hours.
Refrigerate it over nite.
The next day you might see the foam have set a little bit and they are ready to enjoy.
Spoon some in a glass and add sugar then again the foam layer and again the sugar.
chill and Enjoy if you keep it long in room temperature it will melt off.

Karele Ke parathe

Ingredients

Wheat flour – 2 cups

small Bitter gourds 2-3 No ( chopped)
Green chillies – 2 -3 No
Cumin pd – 1/2 tsp
Turmeric pd – 1/4 tsp
Oil – 1 tsp + for frying
Salt to taste

Method

In a bowl put wheat flour salt and mix well.
Add water as needed and prepare a smooth dough , cover and keep it aside.
To remove the bitterness in the bitter gourd Boil water and add the chopped bitter gourd with a little salt and turmeric.
Grind the bitter gourd coarsely with green chillies.
In a pan heat oil and add the coarsely gournd bitter gourd .
Add turmeric pd, cumin pd and mix well.
Saute them till all the moisture evaporates.
Turn off the flame and let them cool.
Divide the dough and the filling to equal parts .
Dust some flour and roll the dough to poori size spoon the filling in the center and cover them all the way through.
Seal the dough well so that the filling don’t come out. Roll them again to a circle .
Heat oil in a pan and deep fry the rolled parathas till both the sides are well cooked and golden brown.
Repeat the same for rest of the dough and filling.
Serve them Hot with aloo and sitaphal ki sabzi.

Aloo Ke parathe

Ingredients

Wheat flour – 2 cups
Potatoes – 3 Nos( Boiled, peeled and grated)
Channa masala – 2 tsp
Red chilli pd – 1/2 tsp
Garam masala – 1/2 tsp
Turmeric pd – 1/4 tsp
Amchur pd – 1/4 tsp
Coriander leaves – 2-3 tbsp ( chopped)
Salt to taste

Method

In a bowl take grated potatoes and mix them with channa masala, red chilli pd,turmeric pd, garam masala, salt,Amchur pd, coriander leaves.
Mix them and combine them well.Filling is ready..
In another bowl put wheat flour salt and using water as needed knead it to a smooth dough.
Divide the dough and the filling to equal parts .
Dust some flour and roll the dough to poori size spoon the filling in the center and cover them all the way through.
Seal the dough well so that the filling dont come out. Roll them again to a circle .
Heat oil in a pan and deep fry the rolled parathas till both the sides are well cooked and golden brown.
Repeat the same for rest of the dough and filling.
Serve them Hot with aloo ,sitaphal ki sabzi and chutney.

Bedami Poori

Ingredients

Wheat Flour – 2 cups
Oil – 1 tbsp
Salt to taste
Moong dal – 1/2 cup
Red chilli pd – 1/2 tsp
Amchur pd – 1/4 tsp
Turmeric pd – 1/4 tsp
Cumin pd – 1/2 tsp
Garam masala – 1/4 tsp
Salt to taste
Oil- 1 tsp + for frying

Method

Soak moong dal for 2-3 Hours, drain the water and grind them to a coarse paste.
In a pan heat 1 tsp Oil and add the coarse paste.
Add red chilli d, turmeric pd, cumin pd,garam masala, salt and saute them till the moisture evaporates.
Once done turn off the flame and keep them aside.
In a bowl add wheat flour , oil , salt to taste and mix them well.
Add water as needed and knead them to a smooth dough.
Divide the dough and the moong dal filling to equal size.
Apply some oil to the surface and roll them a bit the spoon the filling in the middle.
Cover and seal the corners so that the filling never comes out while frying.
Flatter and roll the dough and to a poori size.
Mean while heat oil in a kadai . slide the filled and rolled poories in to the oil and press them gently with a ladle so that they puff up.
Fry them from both sides and remove them from oil.
Serve them hot with aloo ki sabzi.

Aloo Ki sabzi

Ingredients
Potato – 2 -3 Nos ( Boiled , peeled and Cubed)
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Tomato – 1 cup (Pureed)
Onion – 1/4 cup (Finely chopped)
Red chilli pd – 1/2 tsp
Turmeric pd- 1/4 tsp
Cumin pd – 1/2 tsp
Coriander pd- 1 tsp
Ginger garlic – 1tsp
Coriander leaves – 2 tbsp ( chopped)
Oil – 1 tbsp
Salt to taste

Method

In a pan heat oil add mustard seeds, cumin seeds and let them splutter.
Add onion , ginger garlic paste and saute them till onion turn translucent.
Then add Tomato puree and cook them for few minutes.
Add red chilli pd, turmeric pd, coriander pd , cumin pd and salt to taste.
Add cubed potatoes and cook them till the gravy comes together add water to make gravy.
Garnish with coriander leaves . serve hot with parathas.

Purani Delhi Aam Ki sabzi

Ingredients

Ripes Raw mango Seed with flesh- 1
Riped mango puree – 1 cup
Oil – 2 tsp
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Red chilli pd – 1/2 tsp
Turmeric pd – 1/4 tsp
Coriander pd- 1 tsp
salt to taste

Method

In a pan heat oil, add mustard seeds and cumin seeds .
Let them splutter and then add red chilli pd, cumin pd, coriander pd, salt to taste and some water.
Mix well and add Mango puree and the mango seed .
Cook them well till the oil starts seperating on top.
Serve them with parathas.

Sitaphal Ki Sabzi

Ingredients

Green Pumpkin – 2 cups ( cubed)
Oil – 1 tbsp
Coriander pd – 1tsp
Red chilli pd – 1/2 tsp
Turmeric pd – 1/4 tsp
Cumin pd – 1/2 tsp
Garam masala – 1/2 tsp
Fenugreek seeds – 1/4 tsp
Riped raw mango – 1 cup ( Roughly chopped)
Salt to taste
Coriander leaves – 2 tbsp ( chopped)

Method

Heat oil add fenugreek seeds and saute .
Then add chopped pumpkin and saute .
Add salt, red chill ipd, turmeric pd, cumin pd, garam masala,salt and mix well.
Add 1/2 – 1 cup water , cover and cook till the pumkin are cooked.
Add raw mango flesh to the gravy and cover and cook for more few minutes.
After some time you can see the gravy would have come together and are fully mashed.
Garnish with coriander leaves and serve them hot with parathas

For Tamarind chutney with Banana

Slice a banana in the a bowl of tamarind / sweet chutney.
Serve them with spicy paratha.

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