Desi Fiesta

chaat

Dabeli

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Dabeli is a maharashtrian spl chaat which is becoming my most favourite chaat a very easy to make , the list of ingredients would sound that there is lot of work to do but once to have gathered all the ingredients it is simple to assemble and enjoyed .It is very much popular in maharashtra and also gujarat .This is a  spicy snack made with boiled and mashed potatoes with dabeli masala and sandwiched in a pav bun with some additional ingredients and chutneys added to it and garnished with pomegranate. Even though I haven’t totally followed the traditional dabeli recipe I got so much compliments for this from my neighbours with whom I share this and also H loved it a lot .

As this post is dedicated for vegan thursday I would like to mention that this dabeli is totally vegan , even the buns i used are potato rolls and the package said it doesn’t contain milk in it. So this a spicy treat for vegan food lover and perfect snack .I also haven’t used dabeli masala instead i used pav bhaji masala and the taste was absolutely delicious but next time I make will try it with dabeli masala too.   You can check the other members in this  group – “Vegan Thursday” Here.

Ingredients

Potato Rolls / Pav / Buns ( I used potato rolls and this makes it vegan )
1/4 cup sev 
butter ( optional if roasting the buns)
1/4 cup Roasted peanuts
1/4 cup pomegranate
3 tbsp Khajur imli ki chutney
3 tbsp Garlic chutney 
1/4 cup onion 

For the filling 
2 -3 Medium sized potatoes ( boiled and mashed )
1 sprig curry leaves
1/4 cup Onion  ( chopped)
1 small tomato ( chopped)
1/2 tsp ginger garlic paste
2 tbsp chopped Coriander
1 tbsp Pav bhaji masala / dabeli masala
1/2 tsp red chilli pd
1/4 tsp  Turmeric pd
1/4 tsp cumin pd
1/2 tsp coriander pd
Salt to taste
1 tbsp Oil


For Garlic chutney 

7 -8 garlic cloves 
1 tsp red chilli pd
1/4 tsp turmeric pd
1/4 tsp mustard seeds 
salt to taste

For imli khajoor ki chutney


1 cup tamarind 
1 cup dates 
1/2 cup jaggery / sugar
1 tsp Red chilli pd 
1/2 tsp fennel seeds
a pinch of salt
a pinch of black salt (optional)

Method


For garlic chutney

  • Peel the garlic and chop the tomatoes.
  • Put all the ingredients except oil and mustard seeds in a blender and grind it to a fine paste.
  • Heat oil in a pan add mustard seeds let them splutter add the ground paste .
  • Now cook the paste till the mixture leaves oil in the sides of the pan .
  • Garlic chutney is ready.

For imli khajoor ki chutney

  • In a saucepan take dates and tamarind with 3-4 cups of water and boil them for 20 – 25 mins till you can’t see any dates.
  • Add the jaggery/sugar, red chilli pd , fennel seeds, to the mixture and boil them well till the the jaggery/sugar dissolve .The mixture should have combined well and become a little thick.
  • Add salt and black salt to it and mix well.
  • Cool and strain the mixture with the help of a sieve .
  • Use as required and store the rest in refrigerator .

For Filling 

  • Heat oil in a pan add curry leaves , onion , ginger garlic paste and saute till the onion turn translucent.
  • Add tomato and saute till they turn mushy.
  • Add the redchiii pd coriander pd , turmeric pd , cumin pd , salt , pav bhaji masala  , mashed potato  and mix them well till they combine well.
  • Add coriander leaves , switch of the flame and add lemon mix well once again .
  • Taste for spice level and salt if needed you can add some more .

To assemble 

  • In a wide bowl add a layer of potato masala , then some chopped onion  , drizzle some Tamarind/ imli chutney .
  • Add  some Peanut ,again layer them with potato masala drizzle some garlic chutney, some onion ( chopped) ,some  pomegranate and garnish them with sev and chopped coriander leaves 
  • Now if you want you can roast the buns but i didn’t .Take the bun ans slice them half way thru .
  • Then apply garlic chutney in one side and imli ki chutney in other side .
  • Now scoop 3 tbsp of assembled filling or more as you like and stuff it in the buns then top it with little roasted peanuts , pomegranate , sev and coriander .
  • Warm it up in microwave or roast on a tawa in very low flame to just warm them up ..
  • serve them warm , have a big bite and  enjoy this delicious dabeli .
Tips
The chutney proportion depends on the the individuals taste you can add less or more.

Ragda Pattice

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Ragda pattice  are all time favorite mumbai street food . . It is usually found at places or stalls that offer chaat-based items such as bhelpuri or panipuri. This dish has two parts–ragda, a dried yellow pea soup and pattice, a fried potato cutlet. I love this street food and they are a filling meal . After having a one plate full of ragda pattice you will not feel hungry at all. Thanks to meenu anuty for sharing this delicious mumbai chaat recipe 🙂 Click here for her recipe ragda pattice 🙂

Lets Move on to recipe 🙂

Ingredients

For The Ragda

1 cup  vatana (dried white peas)
2 boiled potatoes , cut into small pieces
1/4 tsp turmeric powder 
1/2 tsp Red chilli powder
2 tsp ginger-green chilli paste
1/2 tsp garam masala
2 tsp grated jaggery
1 tbsp tamarind  , soaked
salt to taste
1/4 tsp mustard seeds
6 curry leaves 
a pinch of asafoetida 
2 tbsp oil

For The Patties


2-3 potatoes
2 tbsp cornflour
salt to taste
1/4 cup chopped coriander
1 tsp chopped ginger 
2 green chillies
salt to taste

oil for shallow frying

To Serve

1 cup sev or nylon 
1 cup onions , chopped

Method 

For the ragda

  • Soak the dried peas overnight.
  • Drain, add approximately 3 to 4 cups of fresh water and pressure cook for 3 whistles or until the peas are soft.
  • Prepare the tempering by heating the oil, adding the mustard seeds, curry leaves and asafoetida and stirring till the mustard seeds crackle.
  • Add in all the other ingredients for the ragda adding more water if required. Mix well mashing the peas slightly so that the gravy becomes thicker.
  • Simmer for 10 minutes and keep aside.

For the patties

  • Boil, peel and grate the potatoes.
  • Add the cornflour and salt and knead to a soft dough.
  • Divide into equal portions and keep aside.
  • Roll out each portion in to medium sized pattice. 
  • Repeat to make the remaining mixture.
  • Shallow fry on a non-stick pan till the patties are golden brown and crisp.

For serving

  •  Place 2 patties on a plate and pour the ragda over.
  • Top with all the chutneys. Sprinkle the sev and onions on top.
  • Serve immediately.

Tips

  • For crisper patties, use old potatoes which are used for making chips.
  • You might need to add some more cornflour to the potatoes if they are not dry enough.
Sending to  Cook’s joy

Pav Bhaji

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Pav bhaji is my all time favorite and i make at home often 🙂 As meenu anuty of Homely food is hosting an event i was searching recipe corner for some recipe and the first recipe name was ” pav bhaji”  couldn’t resist myself to make pav  bhaji again and post it here . I already have posted a ” Pumpkin pav bhaji” recipe . So this time wanted to post this yummy fast food dish . 

Ingredients

 4 dinner rolls or pav buns
 2 potatoes, boiled and mashed
 1 cup chopped onions
 1 tsp ginger garlic paste
 1/2 cup chopped tomatoes
 1/2 cup green peas
 1 cup grated carrots
 1 cup French beans
 1 no bay leaf
 2 no cloves
 2 no cardamon
 1 tsp Dhania pd
 1/4 tsp turmeric pd
 1/2 tsp cumin pd
 3 tsp pav bhaji masala
 1 tsp lemon juice
 salt to taste
 2 tbsp oil

For Garnish

 1/2 tablespoon Ghee / Clarified butter
 1/4 cup finely chopped onion
 1/4 cup chopped fresh cilantro

Method

  • Boil peas , potato , carrot beans and strain them.
  • Heat the oil in a wok over medium heat. Add  cloves , bay leaves, cardamon .
  • Then add  ginger garlic paste saute , then stir in onions .
  • Cook until onions are transparent. Add tomatoes, and cook until nicely mashed.
  • Stir in boiled  peas, carrots, beans and potatoes. Season with Red chilli pd , cumin pd ,dhania  pd, turmeric pd, pav bhaji masala, season with salt.  Keep on mashing the mixture with a masher till they are not visible.   My hubby like’s when some veggie’s are visible so i didn’t mash it completely .
  • Toast the dinner rolls or pav buns , and spread lightly with ghee. Serve garnished with butter,chopped onion, lemon wedge and cilantro.
Tips
  • You can use any variety of veggies you like .. Meenu anuty even suggested brinjal . I haven’t tried with brinjal will surely try it next time i make.
  • You can even try my “Pumkin in Pav bhaji”  for variation.
  • You can also try making green bhaji by adding all grean leafy veggies .
  • Misal pav is an perfect way to make bhaji for pav if you don’t have veggies available.

Fruit pani puri

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Fruit Pani Puri

What fruit pani puri ? ?  Yes you read it correct ….. As some kids can’t have the traditional pani puri I thought of the kids version of pani puri  which will contain lots of fruits..so is your kidoo  carving to have pani puri and you don’t want them to have spicy food this should  be an alternative .. Enjoy this chaat in a fruity way and a healthy way  …  This is the simplest kids version of pani puri

Fruit pani puri

 

 

 

 

 Ingredients

 

4-5 Puri’s ( am using store bought)
1 medium- sized apple ( chopped into cubes)
1 small orange ( peeled and remove the pith)
5-6 black grapes
1 tsp rose syrup
1 tsp chaat masala
1/4 tsp cumin pd
a pinch of black salt (optional)
1/4 tsp pepper pd
2 -3 mint leaves chopped
1 cup fresh orange juice (add sugar, mint leaves while making orange juice)

you can also include other fruits like pineapple, green grapes or any fruit you like 🙂

 

Method

Mix all the ingredients together in a bowl except for orange juice bcoz orange juice is acting pani here in this recipe and fruits are the stuffing. Crack top side of the puri with your thumb .. Add the stuff in the fruits into the puri’s and the top it with orange juice.That’s  it our fruit Pani puri is ready in no time..



Kids will surely love this as they like to have fruits.. Try  and tell me your view on this ” Fruit Pani Puri ”

Sending to  Cook’s joy

 

Masala Cone

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masala cone

 

I am really happy to post this recipe bcoz i love to innovate and try my best to create or you can say experiment with food :).. My kitchen is turning to a chemistry lab now a days trying new and unique recipes is so much fun for me ..I had these ice cream cones which i used for making a castle cake for my kidoo on her second b’day .. will surely post the images of my castle cake  in some other post . so i was wondering what should i do with the extra cones in my pantry.. hmmmmm why not top it with a scoop of ice cream and have it .. we are not big fans of ice cream but we like the cone part my hubby likes to have cone as such… thinking  hmmmm what should i do???… then popped an idea making this yummy savoury cone ..My hubby loved this  idea of savoury cone and patted my shoulders he he he … It tasted so good .   I Should thank my hubby a lot to encourage me n be a specimen for my experiments he he he he…lets see for the ingredients and method to prepare this masala cone 🙂

 
 
 
Ingredients
 

  • 2 ice cream cones 
  • 1 teaspoon butter 
  • 1 teaspoon garlic chutney 
  • 1/4 cup corn boiled 
  • 1/2 teaspoon amchoor powder 
  • 1/4 cup potato, boiled and mashed 
  • 1/2 teaspoon chat masala
  • 1/2 teaspoon red chilli powder
  • green chutney, as needed
  • ketchup, as needed 
  • nylon sev, as needed
  • peanuts, as needed 
  • coriander, chopped
  • salt, to taste
 

 

Garlic chutney

Ingredients

  • 30 to 35 cloves garlic
  • 5 tbsp Red Chili powder
  • 5 Spoon Oil
  • 1 tsp Cumin Seed
  • Salt to taste

Method

  • Mix all ingredients and grind well.
  • In a pan heat oil and add the ground paste .
  • cook till it  leave oil on side of the pan.

Tips :

You can add more chili powder to make it spicier. You can store in air tied container for 10-12 days in refrigerator or at normal room temperature.

Green chutney

Ingredients

  • 2 cups chopped fresh cilantro
  • 1 cup chopped mint
  • 1 tablespoon fresh ginger, chopped
  • 1 tablespoon garlic, chopped
  • 1 tablespoon green chilies, chopped
  • 2 tablespoons desiccated coconut
  • salt
  • 1/4 cup lemon juice

Method

Grind all the ingredients with a little water.

Method for preparing Stuffing:

In a pan heat oil , add the chopped onion saute till the onions are transparent  then add tomato cook them till they are mash-able . Add the red chilli pd, turmeric, coriander pd, amchoor, salt and give it a mix. Now add the mashed potatoes , corn and combine them well . Now our stuffing is ready …

Method of preparing masala cone:

Now we are all set to display our chaat ..

 

  • First take a cone and spread garlic chutney in the inner part of the cone evenly .
  • Then fill in the stuffing in the cone , let it be heaped so tat it looks like an ice cream..
  • Top it with thick green chutney, ketchup, roasted peanuts ( as shown in the picture )..
  • Sprinkle some sev ..

 

 

voila !!! Your masala cone is ready to serve 🙂 Make the masala cones just before serving so else cone will loose its crunch.. kids would love to have a savoury ice-cream in a rainy day 🙂  



Broccoli Manchurian

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Broccoli Manchurian

Today’s recipe is a Indo-chinese dish , Manchurian with a difference … yes !! “Broccoli Manchurian” . It was rainy day so i thought of making some spicy dish and got an idea of using broccoli in a unique way . Broccoli’s are high is vitamin c and blocks the growth of cancer cells.It may also prevent heart diseases, so do try this nutritious dish .  

Ingredients

Broccoli (seperated into florets)-1 small
Refined flour-2tbsp
Corn starch- 1tsp
Garlic (chopped)- 1 tsp
Ginger (chopped)- 1 tsp
Green chilli – 3
Red chilli paste- 1/2 tsp(optional)
Soya sauce- 1tsp (optional)
Tomato ketchup – 4tbsp
Salt to taste
Black pepper – 1/4 tsp
Spring onions (chopped)- 2 stalks
Oil for deep frying

Method

  • Chop 2 green chillies in a chopper or mixer. Add half the broccoli(seperated into the florets) and continue to chop. Transfer into a bowl, grate rest of the florets and add to the bowl.
  • Add refined flour,corn flour, black pepper pd, salt,  1/2 of the spring onion greens, garlic , ginger and mix well.
  • Shape the mixture into small balls with damp hands. Heat oil to deep fry the manchurian ball. Slide the balls into the hot oil and deep fry on medium heat till brown and crisp.
  • Heat 1 tbsp oil in a separate non stick pan  add the remaining ginger, garlic and saute.
  • Chop 1 green chilli finely and add along with soya sauce, tomato sauce, red chilli paste , salt.
  • Mix 1 tsp corn flour with two tbsp of water and set aside.
  •  Add 1/4cup water to the sauce in the wok and cook for two to three minutes.
  •  Drain the broccoli balls and add to the sauce . add  other half of  the spring onions greens and toss.
  • Add the corn flour mixture and mix well. serve hot garnished with the remaining spring onion bulbs.
Tips
  • No need to add water while making the Manchurian balls dough as broccoli as such contains moisture so it will not need water . Just keep on kneading it and you will see it forms nice firm dough. 
  • Soya sauce and red chilli paste are optional, if you don’t have these in your pantry readily available add red chilli flakes to the sauce.
  • To give it a complete chinese touch add 1/2 tsp vinegar, a pinch of ajinomoto to the sauce at the end .