Views: Dahi Vada / Dahi Bhalle / Chaat Recipe

I know I am hear after a long time, between this time I tried so many new dishes and I explored my self in baking too but couldn't get time to post but I Promise you guys whenever i will get time I will do.

 Dahi bhalle / dahi vada is famous chat of north India, basically from Delhi,We used to make it on festival time specially on Holi. So dear friends Happy Holi Try this chaat enjoy and share with us.

Ingredients

1/2 cup urad dal (split black lentils) , soaked for 3 hours and drained
Oil To fry
salt to taste

2  cups whisked chilled curds (dahi)
2  tbsp powdered sugar
chilly powder for sprinkling
1/2 cup  sweet chutney (Tamarind chtuney)
1/2 cup green chutney
roasted cumin seeds (jeera) powder for sprinkling
black salt for sprinkling

Method
For the vadas
Grind  urad dal  in mixer into a smooth paste , if required use water .
Mix salt and 2-3 tsp hot oil in vada mixture keep aside.

Heat the oil in a deep  pan and deep-fry  vadas on low flame till they turn light golden brown in color from all the sides.
Drain on absorbent paper. Keep aside
How to assemble

.
Take enough water in a deep bowl and soak the vadas in it for 15-20 minutes.

Squeeze out all the excess water from the vadas and flatten lightly between your palms.

Combine the curd and the sugar in a bowl, mix well and keep the sweetened curd aside
Arrange  vadas on a serving dish and top with  the sweetened curd mixture.

Top with a little chilly powder, 1 tbsp of tamarind and green  chutney, a little cumin seeds powder and black salt.

Serve immediately.

Note 

You will get chtuney Recipe on my blog

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Views: Bhutte Ka Kees | Corn Upma | corn Recipe

Indore is famous for variety of food and One such recipe is Bhutte Ka Kees..which is very popular especially during the rainy season.With "Desi bhutte" it gives fabulous taste but can go with  sweet corn also.I tried it last week but I was busy so couldn't post it that time. 

INGREDIENTS
2 corn 
1 Onion,finely chopped
1 tsp ginger-garlic paste
2 green chilies
1/4 tsp turmeric powder
1/2 tsp red chilly powder
1/2 cup milk
2 tbsp Besan (Gram Flour)
2-3 tbsp lime juice
2 tsp sugar
2 tbsp finely chopped coriander leaves
Salt to taste

To Temper
2-3 tbsp oil
1/2 tsp mustard seeds
1 tsp fennel seed (saunfe)
1/2 tsp sesame seed(Till)
A pinch asafoetida 
6-8 curry leaves

Method

Grate both corn.
Heat the oil. Add the asafoetida, mustard seeds, curry leaves and green chilies.

Once the mustard seeds splutter, add onion and saute till transculate,then add ginger garlic paste saute for few seconds.Add grated corn and saute till little dry.

Then add besan,turmeric powder, chilli powder and salt. Stir for a few minutes.
Add the milk. Cover and cook on a low flame till completely cook,stir it in meanwhile.

Add the lime juice and sugar mix well.

Garnish with coriander leaves and serve hot.

Note
Without onion,garlic also it gives awesome taste.
Instead of milk can use curd ,then avoid lime juice.
For garnishing can use Nylon sev.

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Views: Masala Pav Recipe | Pav Masala Recipe

It's one of the famous  Street Food. After a long Break here, was Busy with frnds,Family,Parents n today I got time so posting old Post.
FOR ONION-TOMATO MASALA 

• Potatoes,boiled, mashed              2 large
• Onions,finely chopped                 2 large
• Tomatoes,finely chopped 3 large
•        Green capsicum,finely chopped 1 small
• Oil                                          3 teaspoon
•       Butter                                        1/4 cup
• Turmaric powder                           1/4 teaspoon
• Red chilli                                     1 teaspoon
• Pav bhaji masala 2 tablespoons
• Coriander powder 1 teaspoon
• Fresh coriander leaves,finely chopped a few sprigs
• Salt                1 1/2 teaspoon

• TO SERVE
• pavs 6-8
• Cucumbers,thinly sliced 2 medium
• Tomatoes,sliced 2 medium

Method
Heat oil and butter in a thick-bottomed pan, add onions and sauté on medium heat for two to three minutes till light pink. 
Add tomatoes Capsicum and salt and continue to sauté on low heat till tomatoes are done. 
Add turmeric,red chilli, coriander powder and pav bhaji masala  and continue to cook on low heat for 5-7 min.
Add potato and 1/2 cup water if mixture is too dry and stir it and mash this Masala slightly.
Add fresh coriander and stir to mix well. 
To serve,
 slit pav and Roast on tawa with little butter .
Then arrange tomato and spread the onion-tomato masala (2 or 3 tbsp)and arrange cucumber and serve hot
If You want can use Sev or Mixture also.

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Views: Pav Bhaji Recipe

Famous street food of Bombay. Any time I can have, I have remembered when I was in 10th class that time I learned ,Becoz weekly once I want Pav Bhaji n My Mom not Ready to cook .
Preparation Time     15 min.
Cooking Time          30 min.
Serving 4
Ingredients
• Potatoes    4 medium

• Tomatoes,chopped    6-7 medium
• Onions,chopped       4-5 medium
• Green capsicum,chopped     1 medium
• Cabbage chopped    2 cup
• Green peas            1 cup
• Ginger,chopped    1 inch 
• Garlic             8-10 cloves
• Carrot,chopped    2-3 med.
• Oil                     4 tbsp
• turmeric powder    1/4 tsp
• Pav bhaji masala   2 tsp
• Salt                    2 tsp
• Red chilli powder   3/4 tsp
• coriander powder   2 tsp
• Butter                 3 tbsp
• Pav                     12
• Butter                 1/4 cup
• Coriander leaves,chopped 1/4 cup
• Lemons,cut into wedges 2
• onion chopped      1 cup
Method
Boil potatoes, cabbage, green peas(separately) in salted water till soft,(take 2 whistle) drain, mash lightly except peas.

Grind onion,ginger and garlic to a fine paste.make tomato puree.
Heat oil in a pan and add onion paste. Sauté till light brown. 
Add turmeric powder,red chilli powder and coriander powder, salt. saute 2-3 min.
Add chopped capsicum and tomato puree.cook till the raw flavoure of tomato disappear.

Add mashed veg and peas(if needed add 1/2 cup of water) cook on medium heat for five min.,stirring continuously.
Add Pavbhaji Masala Cook on medium heat for two minutes. 
Heat 2 tbsp  butter in a thick-bottomed pan or a tawa. 
Slice pav horizontally and roast for half a minute,pressing two or three times or till pav is crisp and light brown.

Garnish the bhaji with chopped coriander leaves,spoon of butter butter and serve hot with pav accompanied with chopped onion and lemon wedges.

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Views: Dahi Poori Recipe | Dahi Puri Recipe

Just Love it's Sweet , spicy n Tangy taste. Try at Home n enjoy any time Chaat

Serving           2
Preparation Time 15 min.
Ingredients
puri                         10 - 12
Potato,boiled,cubed  1
Sprouted moong      3/4 cup
Nylon Sev              3/4 cup
Green chutney      as needed
Sweet chutney      as needed
Chilly Garlic chutney        as needed
Dahi/plain yogurt/curd 1 1/2 cup (beat smoothly with 2 tblsp of sugar)
Chaat masala     For sprinkling on top
Coriander leaves for garnish

Method

Gather the ingredients needed together and then its easy. Break the puris in the middle to make a hole.Stuff loosely the boiled potato cubes and green peas. Add a dash of sweet and green chutneys over it. 
Above this, add the thick beaten sweet curd.

Place poori in serving plate and Pour the remaining curd over the puri and again sprinkle green,chilly and sweet chutneys over the puris. Sprinkle sev all over chaat masala and coriander leaves too.

Enjoy immediately these wonderful juicy, sweet puris.

  
Notes
Refer the links for Chilly garlic , green chutney and Sweet chutney recipes
http://kiransaboo.blogspot.in/search/label/Chtuney%2FDips
If the chutneys and puris are ready, then your snack time will be enjoyable.
Use thick curd and beat it with sugar for tasty dahi puris.

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Views: Bhel Recipe| Bombay Bhel Puri Recipe

I told I love Chaat very Much..whenever I doing Preparation for Chaat , we Enjoy This Chaat Corner for 3 to 4 day....

Ingredients
Puffed rice/Pori                 1 1/2 cups
Nylon Sev                          1/2 cup
Green chutney                  1 1/2 tbsp(as needed)
Sweet chutney                   2 tbsp(as needed)
Chilli Garlic chutney           1/2 tbsp(as needed)
Boiled potato chopped into chunks  1     
Onion chopped finely           1 small
Tomato,chopped finely        1 small
Raw Mango,finely chopped   3 tbsp  
Coriander Leaves                 2 tblsp, chopped finely
Lemon juice                       1 tsp
Chaat masala                      1/2 tsp
Papdi, broken roughly          6-8

Method
 keep them ready before you start.

Take a bowl,large enough to mix all these ingredients
Firstly add the chutneys,and 2 tbsp water,Mix it and add onion,tomato,potato and mix .
Then add the puffed rice,papdi and lemon juice,then  toss(mix) well. 

Lastly garnish with coriander leaves and sev. 
Serve immediately. After some time the puffed rice becomes soft.

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Views: Sev Puri Recipe | Sev Poori Recipe

Sev Puri I love it very much, I used to make with only sweet and green chutney but in Vapi front of Reliance Mart one Chaat Corner ,It makes so Delicious chaat . Ofnely we used to go there , one day I asked the Recipe n he told after that i tried at home n got same not same but near by taste n at home My CHAAT CORNER ROCKS!!!

Serving   2
Preparation Time  15 Min. Ingredients
Crispy Pooris              8-10 nos.
Nylon Sev                  3/4 cup
Potato ,boiled ,cubed  1 
Onion                        1/2 ,finely chopped
Tomato                     1/2,finely chopped
Sweet chutney           2-3 tsp(as needed)
Green chutney           2-3 tsp(as needed)
Chilly garlic chutney   2-3 tbsp (as needed)
Raw mango,chopped  3-4 tbsp(optional)
Chopped Coriander 1 tbsp
Chat masala              1/2 tsp
Lemon juice 1  tsp
Method:

Arrange the pooris in a plate and sprinkle  onion,tomato,potato and mango one by one.Then sprinkle all chutneys,then sev ,lemon juice and garnish with coriander leaves.

Sev Puri is Ready ,so Enjoy yummy,delicious SEV POORI !!!

Note

Refer the links for Chilly garlic , green chutney and Sweet chutney  

http://kiransaboo.blogspot.in/search/label/Chtuney%2FDips

Can use flat puries also.
For making more healthy can use cucumber,carrot, sprouts also.

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Views: VADA PAV RECIPE

Famous Street food of Bombay. It's simply Best.
Ingredients
•Potatoes,boiled   5-6
•Oil                        2 tablespoon + to deep fry
•Asafoetida             a pinch

•Turmeric powder   1/4 teaspoon
•onion chopped         1 (optional)
•Green chilli chopped  1 
•Garlic,chopped          4-5 clove
•Salt                           1 1/4 teaspoon
•Fresh coriander leaves,
chopped                       1/4 cup
•Lemon juice                 1 tablespoon
•Loaves of bread (pav)   8 small

•        FOR BATTER

•Coarse gram flour (besan)  1 1/2 cups
•Salt                                 1 1/4 teaspoon
•Oil                                  3-4 tablespoon
•Red chilli powder        1/2 teaspoon
•Turmeric powder        1/8 teaspoon
•Soda bicarbonate             a small pinch

     For serving
•Green chutney             1 cup
•Sweet  chutney           3/4 cup
•Chilli garlic chutney     1/2 cup

Method

To make the batter place the gram flour in a bowl. Add salt, red chilli powder, turmeric powder, soda bicarbonate,Hot oil and mix. 
Add sufficient water (1 to 1/1 1/4 cup) and whip to a smooth and thick batter. Set aside for at least fifteen minutes. 
Place the boiled potatoes in a bowl and mash them with your hands. Heat one tablespoon oil in a pan. 
Add asafoetida, turmeric powder, green chilli-garlic paste and mix. Add potatoes and salt and mix. Set aside to cool. 
Add coriander leaves, lemon juice and mix mashing the potatoes some more. 
Divide the mixture into  equal portions and shape them into balls. Heat sufficient oil in a kadai. 
Dip the potato balls in the gram flour batter and deep fry till golden and crisp on the outside. 
Drain on absorbent paper. Slit each pav, spread some chilli garlic chutney,Green chutuney,and green chutney  place a vada and press lightly. Serve immediately.

Note 
For chutney go through this link http://kiransaboo.blogspot.in/search/label/Chtuney%2FDips

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Views: Pani Puri Recipe| Gol Gappe | Puchaka Recipe

It is known by different names based on the region – Gol Gappa (East India), Pani Puri (West & South India) or Puchka (North India). This street food sensation is popular among all age groups as it adds a flavorful punch to the palate. Each region or home have their own version of Pani Puri, in terms of fillings

Ingredients:-
Water                         700-800 ml(3-4 glass water)
Mint                            1 small bunch
Coriander Leaves         1/2 small bunch
Curry leaves                4-5
Green Chilli                 1 1/2
Lemon                        1
Salt                            2 tsp
Black salt                    1 tsp
Ginger                        1/2 inch
Moong                        1/2 cup
Brown gram/chana       1/2 cup
Potato,Boiled,mashed   3-4 med.
Sweet Chutney            1 cup

   

For pani
Trim all green leaves and wash. Grind it with chilli and ginger into fine paste.
Mix paste into water,add both salt and lemon juice and strain it with strainer.Refrigerate till serve.

For masala
Mix chilli powder and salt, in potato and Keep aside.
1/2 cup Moong+1/2 cup Chana soaked  for 4-5 hrs Separately and pressure cooked for 1 whistle with 1/2 tsp salt.
Crack a small hole in the center of each puri. Drop a tsp of mashed potatoes, then a tsp of moong, gram , then add  sweet chutney and then chopped onion. Finally  pour the prepared pani.
Serve immediately and enjoy the explosion of the sweet tangy and spicy flavors together.

.

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Views: Dal Pakwan Recipe | Sindhi Breakfast Recipe

 Popular breakfast item of the Sindhis – spicy chana dal served with crisp puris. I Love Very much but I am making for Dinner.

Ingredients                                                                       Servings: 4                                            For Dal

• chana dal 1 cup
• Salt to taste
• Turmeric powder 1/4 teaspoon
• Red chilli powder 1 teaspoon
• Garam masala powder 1/4 teaspoon
• Dry mango powder (amchur) 1/2 teaspoon
• Cumin seeds 1 1/2 teaspoons
• musturd seeds 1/2 teaspoon
• Curry leaves 8-10For Pakwan
• maida 1 cup
• atta 1/4 cup
• rawa 1/4 cup
oil 1/4 cup
salt to tasteFor garnishing
• green and tamrind chutunty 1 -1cup
• Onion and tomato ,chopped 1-1 cup

Method
Soak chana dal in three cups of water for about one hour. Drain and boil with three cups of water, salt and turmeric powder till just done.Heat 3 tbs oil add musturd seeds,curry leaves,turmaric powder red chilli powder,garam masala powder, dry mango powder and adjust salt.
Stir and add it to the dal. Mix well add 1/2 cup of water if dal is dry and take a boil and off the flame.For pakwan
To make pakwan sift refined flour and wheat flour into a large bowl.
Add semolina, half teaspoon cumin seeds, oil and salt.
Add sufficient water and knead into a semi-soft dough.
make a ball and roll like chapati not very thin. Prick lightly with a fork.
Heat sufficient oil in a kadai and deep-fry pakwan on low heat till golden and crisp. Drain on absorbent paper. Take pakwan spread dal garnish with  chopped onion, tomato and both chutuny.

Note
Can Store Pakwan also.
In dal Can add raw Mango also.

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Views: Chole Bhature/Punjabi Chole Bhature

Ingredients Serving  4

For Bhature

• Refined flour (maida)   2 1/2  cups
• Rava (Suji)                  1/4 cup (3-4 tbsp)
• Yogurt                             1/2 cup
• Baking powder              1/2 teaspoon
• Soda bicarbonate        a pinch
• Salt                                  1 teaspoon
• Sugar                               2 teaspoons
• Oil                        2 tablespoons + to deep fry

For Chole

• Chana(Chick pea)            1 1/2 cup
• Onion,roughly chopped    2
• Garlic                             5-6
• Ginger                           1/2 inch
• Tomato,roughly chopped  2-3
• Musturd seed                   1/4 tsp
• Turmaric powder            1/4 tsp
• Red chilly powder           1 tsp
• Chana Masala                  2 tsp
• Curry Leaves                  few
• Oil                                4-5 tbsp

Method

Place Flour ,rava, salt in a bowl,and sugar and baking powder Mix well.
Add yogurt  to the flour and  mix gradually to make a soft dough with required water.
Incorporate two tablespoons of oil into the dough and cover the dough with a wet cloth. Keep it aside for 4-5 hour. 

Soak chana with  a pinch  of soda bicarbonate for over night or at least six hours. 
Drain.Add three cups of water to the chana and cook in a pressure cooker till done. 
Keep 1/4 cup chana and mash it.
Grind onion, garlic,ginger into fine paste and make tomato puree.Keep aside

Heat oil add Musturd Seeds ,let it splutter add curry leaves, then add onions paste and sauté till golden brown. Add Turmeric powder,salt and red chilly powder and sauté again. Add tomato puree Cook for five minutes, add 1 cup of water and add boiled chana, cook for 3-4 min.

Add mashed chana and mix well ,add chana masala powder and cook for two minutes. 

Divide dough into equal portions. Roll them into balls. Grease your palms with a little oil and flatten the balls. Roll out into five-inch diameter diskettes or oval shape.
Heat sufficient oil in a kadai and deep fry the bhaturas on high heat till light brown on both sides. 

Drain on absorbent paper. Serve hot with chole. 

Some Note
If you want can add boiled potato into chole.
Getting difficulty to roll ball in proper shape of bhature ,can sprinkle little flour on work table.

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