street food

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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Pholourie with Tambran Chutney Recipe |Trinidad Street Food

April 19, 2018 By manjulabharathkumar@gmail.com

Pholourie is a deep fried spicy chickpea snack which is a very famous street food eaten in Trinidad and Tobago. This version of Pholourie is noramally refered to as dhal and flour Pholourie. These fried snack is served with either a mango chutney or tamarind chutney. This is completely different from Indian Pakodas as flour and yeast is added to this.As per Wiki Pholourie is originated from Fulfuri which is a bengali pakoda. There is a famous Bhojpuri Song “Pholourie Bina chutney kaise bani” ( How to make Pholourie without chutney??) of Sunder popo .I heard the song he he funny they are right now I can’t skip the chutney 😛 .

I have tried Tirini cuisine last month for my stuffed breads theme and learned a lot about the cuisine and it similarity to Indian cuisine . I wanted to do this Trini street food for the mega marathon and letter P was something I decided very early.This is such an amazing snack to have , and Yeah I won’t recommend skipping the chutney as they both are happy couple when had together is happiness ever after. I made Tamarind Chutney which is called Tambran chutney in Trini. I have some nostalgic memories surrounding Puliyanga which I will share in some other post.The chutney traditionally is made differently,but the chutney was super yummy combo with Pholorie. Moving on to the recipe.

P for Pholourie with Tambran Chutney

Theme~ Street Food Recipes

Recipe Adapted from Here

Ingredients

For Tambran Chutney

Fresh Tamarind – 10-15 Nos
Sugar – 3 tbsp
Pepper -1 tsp
Coriander leaves – 1/4 cup
Garlic -2 clove
Habanero Chilli – 1 No
Salt to taste

For Pholourie

Chick peas/ Channa dal – 1/2 cup
All Purpose Flour – 1/2 cup
Dry Active Yeast – 1 1/2 tsp
Turmeric pd – 1/4 tsp
Cumin seeds – 1/4 tsp
Habanero chilli – 1 or 2
Garlic – 2 Cloves
Salt to taste
Water – 1/2 cup
Oil for frying

Method

For Tambran Chutney

Break the tamarind and remove the skin and veins from it.
In a sauce pan put the tamarind and pour water till the tamarind are immersed.
After It boils for a while and cooks well the seeds starts coming out and the tamarind mushes.
Remove all the seeds from the tamarind pulp.
In a mixer put coriander leaves , garlic,habanero Chilli with some water make a coarse paste.
Add sugar, salt, coriander mixture,pepper pd and mix them well.
Cook the chutney for 5-6 mins till it thickens.

For Pholourie

Soak chick pea dal in water overnight or 5 hours at least. Drain the water fro the dal.
In Mixer put the dal, chillies,garlic and blend it till a smooth paste. Transfer it to a bowl.
In a bowl take luke warm water add dry yeast to it and wait till it froths up.
Add flour, turmeric, salt,yeast mixture to the dal and mix them well.
Cover and keep the batter in a warm place for proofing about an hour.
After the batter rises mix them well.
Heat oil in a pan , add a spoon of batter to the hot oil and fry till golden brown.
Do the same for rest of the batter. Serve them hot with Tambran chutney.

5.0 from 10 reviews

Pholourie with Tambran Chutney Recipe |Trinidad Street Food

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Prep time

2 hours

Cook time

30 mins

Total time

2 hours 30 mins

Pholourie is a deep fried snack eaten in Trinidad and Tobago and they are a famous street food.

Author: Manjula Bharath

Recipe type: Street Food Recipe

Cuisine: Trini Cuisine

Serves: 20

Ingredients

For Tambran Chutney

Fresh Tamarind - 10-15 Nos
Sugar - 3 tbsp
Pepper -1 tsp
Coriander leaves - ¼ cup
Garlic -2 clove
Habanero Chilli - 1 No
Salt to taste

For Pholourie

Chick peas/ Channa dal - ½ cup
All Purpose Flour - ½ cup
Dry Active Yeast - 1½ tsp
Turmeric pd - ¼ tsp
Cumin seeds - ¼ tsp
Habanero chilli - 1 or 2
Garlic - 2 Cloves
Salt to taste
Water - ½ cup
Oil for frying

Instructions

For Tambran Chutney

Break the tamarind and remove the skin and veins from it.
In a sauce pan put the tamarind and pour water till the tamarind are immersed.
After It boils for a while and cooks well the seeds starts coming out and the tamarind mushes.
Remove all the seeds from the tamarind pulp.
In a mixer put coriander leaves , garlic,habanero Chilli with some water make a coarse paste.
Add sugar, salt, coriander mixture,pepper pd and mix them well.
Cook the chutney for 5-6 mins till it thickens.

For Pholourie

Soak chick pea dal in water overnight or 5 hours at least. Drain the water fro the dal.
In Mixer put the dal, chillies,garlic and blend it till a smooth paste. Transfer it to a bowl.
In a bowl take luke warm water add dry yeast to it and wait till it froths up.
Add flour, turmeric, salt,yeast mixture to the dal and mix them well.
Cover and keep the batter in a warm place for proofing about an hour.
After the batter rises mix them well.
Heat oil in a pan , add a spoon of batter to the hot oil and fry till golden brown.
Do the same for rest of the batter. Serve them hot with Tambran chutney.

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

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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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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

Dabeli

November 7, 2013 By

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.

Usal Pav / Misal Pav (With White Peas)

September 25, 2013 By

Today am sharing a famous street food of Maharashtra . This has been my all time fav If you are carving for some pav bhaji and You are out of veggies in your fridge then this the substitute and they taste much more yummier :). Am so enjoying this months BM A-Z theme and thanks to the BM group who are constantly leaving so encouraging comment and mails to me. I would like to thank +Kalyani MomChef and +Sangeetha M who personally sent me mails encouraging my work 🙂 . Thanks to all the BM group and my dear readers who have been so supporting , All credits to you who make me try do better n better .

Now Coming to today’s letter which is U i wanted to make some Ugadi spl dishes but bcoz of lack of time I chose this delicious street food which I had cooked as an back up for U . So U for Usal Pav/ Misal Pav with sprouted white peas under Regional theme . Usal is a delicious street food which is generally made with mixed legumes/ sprouted legumes which is spiced up with some spices and tomato onion base gravy. Traditionally they add goda masala but i have used pav bhaji masala instead. Usal is nothing but the legume gravy and misal means the gravy topped with farsans. So am today sharing a mouth watering usal pav 🙂 Lets move on to the recipe..

Ingredients

White peas – 1 cup ( soaked over night)
Ginger garlic paste – 1 tbsp
Bay leaf – 1 no
Cloves – 2 Nos
Cardamom – 2 -3 pods
Oil – 2 -3 tbsp
Coriander Pd – 1 tsp
Red chilli pd – 1/2 tsp
Pav bhaji masala – 2 tbsp ( adjust according to your taste)
Turmeric Pd – 1/4 tsp
salt to taste
coriander leaves/ cilantro for garnishing
Water as needed

To grind

Onion (medium sized) – 2 Nos
Tomato (medium sized) -2 nos
Green chilli – 2-3 Nos

To serve

Toasted Pav buns
Mixtures / Farsans ( I forgot to place this while clicking so apologize for that)
Lemon wedges
chopped onions

Method

Soak white peas over night or at least for 6 hours .
Transfer the peas in a damp muslin cloth and tie a knot . Keep this in a dark place to get the sprouts. I usually keep them in my idli cooker has a tight lid and keep them in a dark place for one day. The next day you can spot the sprouts .
Then pressure cook the sprouted white peas with little salt for 2 whistles ( It shd not be too mushy).
Mean while in a pan heat oil saute onion till translucent then add green chilli saute for a while.
Now add tomatoes and cook them well .
Transfer this to a blender and after they cool blend them into puree
Now take another pan and heat oil in it add bay leaves , clove, cardamom , ginger galic paste and saute.
Now add the puree mixture and cook them for a while.
Then add red chilli pd, coriander pd, turmeric pd, pav bhaji masala, salt ( remember you have already added salt in peas too so adjust and add accordingly)
Saute this mixture till the raw smell goes off and then add the white peas to the gravy . Add water accordingly as how thick or thin you want the usal to.
You can increase or decrease the amt of spices used as per you families taste buds.
Serve them Hot topped with some farsan, coriander leafs and chopped onions with some toasted pavs . Enjoy !!

Tips

You can use Goda masala if have instead of pav bhaji masala.
This gravy is a bit thin while you compare with vegetable pav bhaji . As it cool down the gravy thickens so the consistency depends on the individual it can be served very thick or thin as they do traditionally.
You want you can also squeeze in some lemon for that extra tangy taste.

Logo courtesy : Preeti

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