Bhel Puri

Chats are my favourite fast food. The sight of it makes my mouth water! Today's recipe is Bhelpuri, which is the easiest to make given you have all ingredients at hand.

Sending this to Srivalli's event: Kids Delight- Street Food

Bhel Puri:

Ingredients:

1 cup puffed rice.
½ cup mixture.( I use Haldiram’s Karanchy Mixture)
1 tomato seeded and chopped.
2 baby potatoes, boiled peeled and chopped.
¼ cup onion chopped.
Handful of coriander leaves chopped.
3-4 Papdi crushed.
3-4 Papdi to garnish.
1-2 tbsp green chutney.
2-3 tbsp tamarind chutney.
2-3 tbsp nylon sev.
1 tsp chat masala.
1 tsp sugar (optional)
1 tbsp lemon juice.

Process:

1. Add all the dry ingredients and chopped vegetables in a mixing bowl.

2. Add the masalas, lemon juice and chutney and give a nice shake so that the spices are evenly distributed.

3. Serve immediately with whole papdis. Enjoy!

Enjoy!

Sev Puri

The very word 'Sev Puri' conjures up tastes that tantalise my mouth and puts me in a craving mode. I usually keep the papdi/puri made in advance, so that I can satisfy my recurring cravings without much delay. It is very simple and we need a few ingredients to assemble it. Surely enough, we all have them in our pantry most of the time. Lets have a look at the recipe now.

Serves 2.

12 Papdi
1 large boiled potato, peeled and chopped.
¼ cup chopped onion.
¼ cup deseeded & chopped tomato.
¼ cup green chutney.
¼ cup tamarind chutney.
¼ cup nylon sev.

Process:

First place the papdis on a plate. Place chopped potato, tomato and onion equally on each
of the papdi. Top it with a teaspoon of green chutney and tamarind chutney. Finally top it
with a teaspoon of nylon sev.

Voila! The chat is ready to serve..

Sending this off to Pari's Event 'Only Chat'

Now before the Chat becomes soggy because of my photography sessions I must devour them all. Make your plate now! Enjoy!

Crunchy Fruit and Veggie Salad

I love salads and the one I am sharing today is my recent favourite. It has all my favourite ingredients - fruits and nuts! My hubby who doesnot have too much liking for salads, is also a huge fan of this one. When I serve him this, not one bit is left in the plate. Do try it out and I am sure you will like it :-)!

Serves 4.

Ingredients:

200g pack of crunchy salad leaves (Escarole, Radicchio, Frisee leaves and thinly sliced
carrot and cabbage).
2 tomatoes sliced in halves.
1 cup chopped pineapple chunks.
1 cup grapes.
1 small red onion cut in strips.
¼ cup dried cranberries.
¼ cup walnuts.
¼ cup chopped coriander leaves.

For the dressing:

¼ cup virgin olive oil.
2 tbsp lemon juice.
1 tbsp ketchup.
2 tbsp chilli sauce.
Salt and freshly ground pepper to taste.
2 tbsp sugar.

Process:

1. Toss all the salad ingredients together. Keep them in the refrigerator until needed.

2. Mix all the dressing ingredients and stir well. Keep in the refrigerator.

3. Before serving add the dressing to the salad and toss well. Serve in individual plates.

Enjoy! Have a nice weekend!

A long wait and my 100th post - Savoury Corn and Onion Pakodas

I know I disappeared from the blogpshere without any notice but now I am back again. Just like a cricket batsman playing in the field waits anxiously for a century, I was waiting too but for some reasons or the other was just stuck at 99 for a long time, one month to be precise. All the time, I was away from this space I was busy socialising, had some guests at our place, so it was a time for fun, good time and good food. All the while I was wondering about what to post for my 100th post. I wanted to do a cake and had baked twice but believe me they were finished before I could click a DECENT picture of it. I wont miss it a third time and will post it soon.

Finally I have settled down for these Savoury Sweet Corn and Onion Pakodas.

They are my hubby's favourite. You say 'pakodas' and he needs these only. They can be prepared in a jiffy and are perfect with acup of hot tea on a rainy evening. Without much ado, here it is for my century on this blog. Needless to say I am elated.:-). I am thankful to all my fellow bloggers and all the people who have visited my space and have motivated me. Hope this journey will go on!

You will need:

1 1/2 cup chickpea flour well sifted.
1 tbsp kasori methi.
1/2 tsp carom seeds.
Handful of coriander leaves chopped.
1/2 cup sweetcorn.
1/4 cup onion chopped.
1/2 tsp red chilli powder.
Salt to taste.
1/4 tsp baking soda.
1 tsp minced ginger.
2 green chilies finely chopped.
Water to make the batter.
Oil for frying.

Process:

Mix all the ingredients and add water little by little to form a thick batter of dropping consistency. Drop spoonfuls in hot oil and fry them till they are light golden in colour. Transfer them on a kitchen towel so that excess oil is soaked out.

Serve with ketchup or green chutney.
Enjoy!!

Savoury Semolina Cake

I tried this recipe from Anjum Anand's Book, Indian Food Made Easy. I had picked this book from my local library and had bookmarked this recipe. This savoury cake is a baked version of Gujarati Handvo. A very healthy option for breakfast - I just love it! I have made a few variation in the recipe.

Sending this to Champa's Event, Baking from Book- Breakfast and Bake-Off.

Savory Semolina Cake:
Ingredients:
2 tsp vegetable oil, plus extra for oiling.
1 cup semolina.
1 cup plain low fat yoghurt.
3 tbsp water.
¼ cup frozen peas.
¼ cup chopped onions.
¼ thinly sliced carrot.
¼ chopped bell pepper.
1 tsp grated.
1 green chilli chopped finely.
Few curry leaves.
1 tsp red chilli powder.
¼ tsp turmeric powder.
1 tsp mustard seeds.
½ tsp cumin seeds.
1 tsp bicarbonate of soda.
1 tsp sesame seeds.

Serves 8.

Process:

1.Preheat the oven at 180 C and oil a medium loaf tin.

2. Mix together the semolina, yoghurt, water, salt to make a batter of a medium thick consistency. Heat the oil in a small saucepan. Add mustard seeds, curry leaves, green chilies and cumin seeds and cook for about 20 seconds until the mustard seeds have popped and the cumin is aromatic. Add the veggies and spices and cook for 2-3 minutes Stir into batter.

3. Stir in the bicarbonate of soda and immediately pour the mixture into the prepared tin and sprinkle over sesame seeds. Bake in the preheated oven for 20-25 minutes.

4. The cake is ready when a toothpick inserted in the middle comes out clean and when the edges are crisp. Leave the cake to cool in the tin.

5.When cooled take it out of the tin, slice them. Serve them with the chutney of your choice.

Enjoy!

Chilli Cheese Melts and am back!

I am back! I was away from the blogosphere as we had gone for a short holiday during the Easter Weekend. Needless to say I missed this space. I will surely checkout out all the recipes I have missed from my fellow bloggers. Hmm..lots of blog hopping for me there..!
Now coming back to the recipe. I had planned to post this recipe before going to the holiday but somehow couldnot manage time for it. Well, better late than never. I had these 'Chilli Cheese Melts' first in 'Burger King' here and loved them. Those 4 peices were never enough so, I decided to make them at home. I had made them the day before going on hols. We had it with 'Veggie Burger'.
Serve them warm and these cheesy melts will melt in your mouth and sooth your tastebuds. Watch out to pamper youself with these melts only once in a while, its an addiction and will add to your waistline!

Dahi Vada

Whenever I make 'Dahi Vada', my hubby will always want the ones filled with raisans and nuts. I had posted its recipe in one of my earlier post here. But, this time things were different. I had my friend coming for lunch and she is kind of - not too keen on nuts. She is one who will pick up the nuts from pulao and even from cereal and set aside before eating. So, this time I decided to make this version of 'Dahi Vada' instead of my hubby's favourite Gujia Vada.

Delicious Gujia Vada - Reposted

I saw this 'Repost Event' going on at 'Desi Soccer Mom' and immediatly I knew what I wanted to repost. Indeed, the first posts are the ones who sit quietly at a lonely corner of the blog without any attention. So, I am reposting my first post- 'Gujia Vada' for this event.

 My earlier post looked like this. 'Gujia Vada' are very similar to 'Dahi Vada' only difference is that 'Gujia Vada' is the rich cousin of Dahi Vada as it is stuffed with cashew bits and raisans for a richer taste. I make 'Dahi Vada' with only urid daal but in 'Gujia Vada' I use two varieties of daal.To make the post look different and better I have dressed it up - I have included elaborate pictures of the process.
 It is a big favorite with me and my hubby. When ever I tell him that today I am going to prepare this, he shows his instant delight by saying a big 'Jaroorrr...'

Oven Roasted Potato Wedges with Couscous:

I had come across this recipe at Jagruti's blog "Joy of Cooking" a few days ago. I love potato wedges and as a matter of fact, anything that has potatoes. But, since potatoes wedges and fries are mostly fried in most fast food joints, I somehow tend to control myself and avoid them. But this one seemed to be a healthier version, so I gave it a try. I had not used couscous in anything I made, so I bought it for this recipe. Couscous is very nutritious.It is a good source of protein, fiber, niacin, selenium, and B vitamins. For those looking for added health benefits, whole wheat couscous provides the additional fiber and protein of whole grain wheat.

I made slight changes in the recipe as per what I had in my pantry and loved the results. So here is the recipe for "Oven Roasted Potato Wedges with Couscous"

         Fresh from Oven.

Papdi Chat

This is one thing I can have anytime. This works as a stress buster for me. The very thought about it makes my mouth water. Crispy, cruchy papdi chat it is - my any time favorite. I prepare it often and prepared it this weekend.

In India it is one of the favorite road side food and it reminds me of my college days!

Before the recipe for the mouth watering dish, have a look on the plate!

This recipe makes about 50 papdis.

Ingredients:

½ cup AP flour.
½ cup wheat flour.
1/4 cup semolina flour.
2 tablespoons oil.
½ teaspoon salt.
½ tsp ajwain seeds.
½ tsp black onion seeds.

To garnish the papdi:

3 medium potatoes
1 large onion.
2 large tomatoes.
1 cup yoghurt.
2 tbsp chat masala
¼ cup nylon sev.
¼ cup tamarind chutney.
¼ cup green chutney.
Juice of 1 lemon.

All the ingredients here:

Process:

1. Mix AP flour, wheat flour, semolina, salt, black onion seeds and ajwain seeds. Add the oil and use lukewarm water to make firm dough.

2. Divide the dough in about 50 equal parts and roll them individually into 2 1/2 inch rounds. Prick with a fork in about 4 to 5 place.

3. Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 1/2 inch of oil. Fry the papdi until both sides are light golden-brown in color.

4.  Transfer them into a paper towel so that excess oil is soaked out. Let it cool completely before storing. Papdi can be stored in airtight container for 1 month.

5. Boil the potatoes. Peel them and dice them into small pieces. Keep them in a bowl and drizzle lemon juice over it.

6. Keep aside. Dice tomatoes and onions into small pieces. Add salt and beat the yoghurt into a smooth pan cake batter consistency.

7. Arrange the papdi on a large plate. Place a teaspoon of potato over each papdi. Then add a teaspoon of diced tomatoes and onion.

8. Drizzle 2 teaspoon of yoghurt on each papdi. Sprinkle a pinch of chat masala and add teaspoon tamarind chutney and half a teaspoon of coriander chutney. Sprinkle sev over it.

If you think that is too much of work, then just place the papdis on a plate and heap all the ingredients over it one by one! It won't that beautiful, but I tell you it is as delicious as the other one! Crack the papdis as you eat and enjoy!

Voila! Chat is ready to serve. Want a plate?? :-)

Kadai Paneer

Kadai Paneer:


Paneer chunks with chopped onion, bell pepper, tomatoes with added spices. One of the favorite dishes from Punjab.


This recipe serves 4 people.

Ingredients:

250 gms paneer.
4 tomatoes.
1 large onion.
1 cup bell pepper cut in thin slices.
1 green chilli chopped finely or as per taste.
½ tsp grated ginger.
1 tsp dried fenugreek leaves.
½ tsp cumin seeds.
½ tsp coriander seeds crushed slightly.
½ tsp turmeric powder.
1 tsp mango powder.
1 tsp red chilli powder.
2 tsp coriander powder.
½ tsp garam masala.
1 tsp chaat masala.
1 tsp salt or as per taste.
2 tbsp oil.
Chopped coriander leaves for garnishing.



Process:

Cut the paneer into small cubes and sprinkle chaat masala over it and set aside. Now heat a frying pan and add in it. When heated add cumin seeds, while cracking add crushed coriander seeds, chopped chilies, grated ginger, fenugreek leaves and sauté for 1 minute. Deseed and chop 2 tomatoes finely and add it to the pan. Heat for 5-6 mins till it melts. Stir it nicely and add onions, sliced pepper and sauté for 2-3 mins. Deseed and cut the other 2 tomatoes in big slices and add it to the pan. Add all the spices and stir such that it is evenly mixed. Now add the paneer (one can use fried paneer but I used it without frying) and mix so that all the spices are evenly coated on the paneer. Heat for 2 mins. Take the pan off the gas. Transfer it in a serving bowl. Garnish it with chopped coriander leaves.

Serve it hot with naan or simply serve it as a starter.

Fruit Chaat

Fruit Chaat:

This recipe serves 4 people.

Ingredients:

1 banana.
1 apple.
A bunch of green and red grapes.
¼ tsp black salt.
½ tsp white salt.
1 tsp granulated sugar.
¼ tsp chaat masala.
Few drops of lemon juice.

Procedure:

1. Peel off the banana and dice it into small pieces. Also cut apple and grapes into small pieces. Mix all these together.
2. Add all the spices and a few drops of lemon juice. Mix thoroughly such that the spices are uniformly spread.
3. Transfer in a serving bowl. Fruit chaat is ready to serve.

We can use any fruits of our choice. Fruits like oranges, kiwi, pomegranate etc can also be added.

Jhilmil Vada

Urid daal dumping soaked in spicy water of tamarind, rose syrup and spices. An absolutely yummy starter. A must for those who loves sweet and spicy taste. Tamarind and spices gives the spice and rose syrup for sweetness.

Falafel

Falafel:

Chickpeas and flour dumpings with added spices. Served with tomatoes or ketchup. This is a mouth watering snack from Iran.

This recipe serves 4 people.

Ingredients:

250 gm chick peas.
1 onion.
1 slice of white bread.
1 lemon.
½ tsp roasted ground cumin.
½ tsp of red chilli powder.
1 tbsp of chopped coriander leaves.
Salt to taste.
8 tbsp of all purpose flour.
½ tsp baking soda.
Olive oil.
2 tomatoes.
Cooking oil for frying.

Delicious Gujia Vada

Gujia Vada:

Urid daal and moong daal dumpings stuffed with cashew and raisans served soaked in yogurt and garnished with a pinch spice powder and tamarind chutney.

This recipe serves 8 people.

Ingredients:

150 gm washed moong dal.
150 gm washed urid dal.
500 gm yoghurt.
½ cup of split cashews and raisins.
1 tsp of grated ginger.
4 green chilies chopped finely.
Salt to taste.
Coriander leaves chopped finely.