Kurkure Corn Snack

Ingredients:

• Kurkure: 1 Medium Pack
• Frozen Corn Kernel: 1/2 Cup
• Finely Chopped Onion: 1/2 Cup
• Finely Chopped Capsicum: 1/2 Cup
• Finely Chopped Tomato: 1/2 Cup
• Diced Boiled Potato: 1/2 Cup
• Lemon Juice: 1 tsp
• Chaat Masala to Taste
• Red Chilli Powder to Taste
• Salt to Taste
• Finely Chopped Coriander for Garnishing
  

Procedure:

1. Microwave corn for 3 mins.
2. Add onions and capsicum. Mix well and again microwave for 2 mins.
3. Then add all remaining ingredients and mix well. That's it your kurkure corn snack is ready to eat.
   

Misal Paav

Ingredients:


For Usal:

• Sprouted Moth Beans (Matki): 2 Cups
• Small Sized Boiled & Cubed Potatoes: 2
• Peanuts: 1/4 Cup
• Finely Chopped Onions: 1 Cup
• Finely Chopped Tomato: 1/2 Cup
• Maharashtrian Garam Masala / Goda Masala / Kandyacha Masala : 1 tbsp ( as per taste)
• Red Chilli Powder: 1 tsp
• Shredded Jaggery: 1 to 2 tsp ( as per taste)
• Tamarind Pulp: 2 tsp ( as per taste)
• Mustard Seeds: 1 tsp
• Hing (Asafoetida) : 2 Pinch
• Few Curry Leaves
• Oil: 3 tbsp
• Salt to Taste
• Paav or Buns as required

For Garnishing

• Finely Chopped Onion
• Finely Chopped Tomato
• Finely Chopped Coriander
• Lemon Slice
• Thin Shev
• Pharsan

Procedure:

1. Wash sprouted matki. Drain water & keep aside.
2. In a heavy bottom pot add some oil. Fry peanuts & keep aside. Then in remaining oil fry matki for 5-6 minutes. Remove from pot & keep aside.
3. Add remaining oil in a pot. Heat oil. Add mustard seeds and curry leaves. As they splutter, add asafoetida. Add chopped onions. When they turn transperent, add tomatoes. Cook for 3-4 minutes. Then add masala and red chilli powder. Cook for 2 minutes.
4. Then add peanuts, potatoes and matki. Mix all these ingredients together. Add 3 cups of warm water. Then add salt, jaggery & tamarind pulp. Mix it. Cover the pot with lid and cook till matki is cooked. Be sure to keep some extra rassa or kat or water in this curry.
5. Put some butter on a pan and roast paav (bun) or bread for 2 minutes.


6. In a bowl, pour some matki curry. Then sprinkle some pharsan, thin shev, onion, tomato, cilantro and squize the lemon slice. Serve this bowl with paav.

This is my entry for Ammalu's Kitchen's JFI- Sprouts event

Grilled Brocolli Chat

Ingredients :

• Few Grilled Brocolli Florets
• Thin Shev
• Chat Masala to Taste
• Tamarind Chutney
• Salt to Taste
  

Procedure :

1. Mix all the ingredients in a large bowl and serve this healthy chat at any time.

Update: This is my entry for Sangeeth's Eat Healthy - During Pregnancy contest.

Pani Puri

Pani Puri is my favourite Street Food. When ever I go to India Pani Puri is the first dish that I eat. Pani Puri that we get in India have a very different taste that I like. I tried this at home, my friend's house, in restaurants but taste is not very close to Indian Street Side Pani Puri. Now I am going to India in August I will have these when ever I want. Till then I am enjoying this home made pani puri. This time I tried Latha and Laxmi's version. You can find original recipe here. For my convenience I am adding same recipe here.



Ingrdients:
For Pani
Dates: 2
Tamarind: One 3 inch piece.
Jaggery(Gur): 2 tsp
Black Pepper Corns: 1 tsp
Cumin (jeera): 1 tsp
Coriander Leaves: 2 twigs
Green Chilli: 1
Mint Leaves : 10
Black Salt: 1/2 tsp
Salt to taste.

For Puri
Rava(Sooji): 1 Cup
Maida( All Purpose Flour): 1 Cup
Wheat Flour: 1 Cup
Ghee: 1 tbsp
Salt to Taste
Oil for deep frying

For Filling
Kabuli Channa (Whole White Gram): 1 Cup
Potato: 2 Medium Sized
Onion: 2 Medium Sized (Finely Chopped).
Carrot: 1 - Grated (Optional)
Finely Chopped Green Chillies: 2
Finely Chopped coriander 2 twigs.
Thin Shev
Salt to taste.

Procedure:
For Filling

• Soak the kabuli channa over night or eight hours in 3 cups water. Wash well and pressure cook for 10 minutes with water . Boil the potatoes also along with the channa.
• Peel the potatoes and dice. Drain the water from channa and add the ingredients for the filling except Shev and mix well. Transfer to a serving bowl.
  

For Pani

• Soak the dates and tamarind in warm water.
• Grind along with all ingredients for the pani to a paste.
• Add 2 cups water and strain. Transfer to a serving bowl.

For Puri

• Mix the flours and rava with salt and ghee. Make a dough adding required water. Leave for 15 minutes.
• Knead the dough again and divide into portions convenient to roll. Roll into rounds and stamp out small rounds (2 inch diameter) using any lid or container rim.
• Heat oil in a deep kadai, drop a small piece to check the temperature of the oil, it should rise immediately, the oil is ready for frying.
• Keep the oil in medium flame and drop the puris a few for every batch. Press slightly with the back of the laddle so that the puris rise up. Turn and fry till the puris are light brown on both sides. Drain and place on a tissue paper to remove excess oil. Transfer to a serving bowl.
  

Serving

• Serve puris in a plate and the pani and channa in two cups.
• Make a hole on the puri, fill with 1 teaspoon channa and 2 teaspoons pani and just eat. Sprinkle some thin shev, red chilli powder and decorate with coriander leaves.

This is my entry for Sia's MBP: Street Food



My friends Sireesha and JZ gave me 'ROCKING GIRL AWARD'. Thank you very much Sireesha and JZ.

Kachchhi Dabeli

Ingredients
Pav / Buns: 4
Butter or Oil: 2 tsp

For Filling
Potatoes (Boiled & Mashed): 2 Large
Cumin Seeds/ Jeera: 1 tsp
Dabeli Masala: 1 tbsp
Asafoetida / Hing: Pinch
Oil: 2 tsp
Tamarind Chutney: 1/2 Cup
Salt to Taste

To Serve
Roasted Peanuts: 1/2 Cup
Finely Chopped Onion: 1/2 Cup
Finely Chopped Coriander: 1/2 Cup
Very Thin Nylon Shev: 1/2 Cup
Pomegranate Seeds/Anar or Sliced Grapes: 1/2 Cup
Garlic Chutney / Mint Chutney : 3 tbsp
Tamarind Chutney : 3 tbsp

Procedure
For Filling
1. Heat oil in a pan. Add cumin seeds. When they crackle, add hing & Dabeli Masala. Fry for a minute.
2. Then add smashed potato, salt , some water and mix well. Cook for 2-3 minutes.
3. Remove from fire, add small amount of tamarind chutney and mix well. Keep aside.

To Serve
1. Cut the pav horizontally without cutting through.
2. Spread tamarind chutney evenly on both sides of pav.
3. Then spread mint or garlic chutney evenly.
4. Place a portion of the filling on the lower half of bun.
5. Sprinkle some chopped onion, peanuts, coriander, shev, anar or grapes.
6. Heat tava. Add some butter. Toast both sides for 1-2 minutes. Remove in a plate.
7. Apply some tamarind chutney on the edges and sprinkle some shev on it and serve.

Vegetable Patties

Ingredients:
5 ounces green beans (sliced)
2 medium carrots (peeled and grated)
1 slice whole wheat bread, crumbs of
4 ounces new potatoes, boiled until soft
1/2 teaspoon gingergrated
1/2 teaspoon mango powder
1/2 teaspoon garam masala
1/4 teaspoon chili powder
4 tablespoons cilantro, chopped
sal to taste
1 tablespoon vegetable oil

Procedure:
1. Steam the beans and carrots, covered, until very soft, slightly salted water. Stir occasionally and make sure there is enough water to keep them from scalding until they are tender-soft.
2. Drain off any excess water.
3. Combine all ingredients except oil and combine well in a food processor or mash together by hand.
4. Taste and adjust the seasoning as per your preference. (You may add some green chillies or more garam masala if you prefer more heat, or more mango powder if you want it tangy).
5. Divide into equal portions and shape into 3/4 inch patties, and chill for a few minutes to help them firm up better.
6. Heat oil, add patties, and brown undisturbed for 1-2 minutes before flipping over.
7. Cook for 1 minute periods on each side until they are crisp golden brown on the outside.
8. If desired, garnish with lemon wedges and serve with a green dipping chutney on the side.

Bhel Puri

Ingredients:
Paapri,coarsely crushed 50 gms.
Puffed rice 100 gms.
Chili powder 1 tsp.
Chaat masala 1 tsp.
Onion chopped 1 no.
Raw mango chopped 2 tbsp.
Green chilies, deseeded, finely chopped 2 nos.
Coriander chopped ½ cup
Juice of a lemon To taste
Tamarind chutney To taste
Mint chutney To taste
Salt To taste

Procedure:
1. In a bowl, mix all the ingredients together.
2. Adjust the chili powder according to taste.
3. Serve immediately in individual plates.

Ragda Pattice

Ingredients:
White vatana 250 gms
Potatoes 500 gms
Cornflour 2 tbsp.
Green chilly 1 no..
Cumin seeds (jeera) ½ tsp.
Curry Leaves (kadhi patta) a few
Garam Masala powder ½ tsp.
Red chili powder ½ tsp.
Turmeric (haldi) ¼ tsp.
Oil 1 tbsp. + to fry
Salt As per taste

Procedure:
1.Soak vatana in water for about six hours and boil with haldi till done.
2. Add salt, mash a little.
3. Boil potatoes, peel & mash them, add corn flour, finely cut green chilies and salt.
4. To make the pattice, make small balls of the potato mix and then apply slight pressure to flatten it evenly.
5. Heat the Tava, put a little oil on it & fry pattice gently on both sides. Fry on slow or medium heat. Keep aside,
6. Heat 1 tbsp. of oil, lightly fry jeera, kadhi patta, chili powder and Garam Masala Powder to make vaghar. Put this vaghar on the Ragda.
7. Just before serving, take pattice and pour ragda on it.
8. Serve hot with Tamarind Chutney and sliced onions.

Peanut Chaat

Ingredients:
Raw peanuts (with shells) 3 cups.
Sea salt 1 tbsp.
Turmeric powder 1 tsp.
Salt to taste.
Chaat masala ¼ tsp.
Red chilli powder ½ tsp.
Roasted cumin powder 1 tsp.
Onion (chopped) 1 medium sized.
Tomato (chopped) 1 medium sized.
Green chillies (chopped) 2.

Procedure:
1.Pressure-cook the peanuts with sea salt and turmeric powder for about four to five whistles.
2.Drain and shell them.
3.Take the peanuts in a bowl. Add salt, chaat masala, red chilli powder, roasted cumin powder, onion, tomato, green chillies, coriander leaves, lemon juice and mix well.