Archive for the ‘Street Food’ Category

Dabeli Paav/Pao

Dabeli Paav/Pao

To be honest I have never tasted dabeli back home. First time I have tried this delicious snack at my friend’s house last year in christmas. Then, I found dabeli masala at Indian grocery store and got an excuse to try this at home.

Dabeli is a Gujarati word which literally means pressed, and Pav/Pao is an hindi term for dinner rolls. It’s a street food commonly found in Mumbai. A mix of spicy, tart potato filling pressed in between a butter-toasted bun which is smeared with tamarind-date chutney and chilli-garlic chutney and topped with spicy roasted peanuts, grapes, sev and coriander leaves. The crunchiness of the spicy peanuts, the unexpected burst of sweet and tart grapes and the heat from the chilli-garlic chutney,all delicious in one bite…You’ll definitely have a hard time eating just one or two. It is an incredibly delicious and addictive snack, and on top of it, this one is little bit healthy too!! Because I have made the buns at home with whole wheat flour/atta. Will post the recipe soon for the same.

Don’t get intimated by the long list and process, it just mix, garnish and serve, provided you keep everything ready in advance. Most of the ingredients are easily available at any indian grocery store. Even you can find chilli-garlic chutney and tamarind-date chutney in the freezer aisle. But me being me, made everything at home except the sev and growing up the vegetable..:)

Spicy and tangy potato filling!!!

Spicy and tangy potato filling!!!

Ingredients:

For the potato filling:

  • 4 medium-sized potatoes, boiled, peeled and mashed
  • 1 small onion, finely chopped
  • 2 tbsp plus 1 tsp dabeli masala
  • a pinch of asafoetida/hing
  • 1/2 tsp cumin seeds/jeera
  • 1/4 cup grapes, cut in halves
  • 1/4 cup chopped coriander leaves
  • 2 tbsp extra light olive oil
  • 2 tbsp lemon juice, you can taste and adjust accordingly
  • salt to taste

For the chilli- garlic chutney

  • 3 red dried chilies, soaked in warm water for 30 minutes and then remove the seeds(microwave it for 1 minute on high and then keep it aside)
  • 7-8 garlic pods
  • 2 shallots/pearl onions, peeled and halved
  • 1/2 tbsp lemon juice
  • salt to taste
  • pinch of sugar

Grind all the above ingredients in a blender to a smooth paste, add little water for consistency. Keep this aside.

For Tamarind-Date Chutney

  • 1/2 cup dried ripe tamarind, soak in 1 1/2 cups of hot water
  • 12 fresh large dates, pitted and chopped
  • 3/4 cup light brown sugar
  • 1 teaspoon red chilli powder
  • 1 teaspoon dry ginger powder
  • 1/4 teaspoon salt
  • 1 tbsp roasted cumin powder
Chilli-Garlic Chutney and Tamarind-date Chutney!!!

Chilli-Garlic Chutney and Tamarind-date Chutney!!!

Method:

  • Soak tamarind in 1 1/2 cups of hot water and microwave it for 30 seconds – 1 minutes and set aside.
  • Once cool, squeeze the tamarind with your fingers to extract all the pulp, discard the fibre and seeds. Add the thick tamarind liquid to the dates and puree this mixture to a fine paste using a blender adding little water if needed.
  • Strain through a sieve and pour this tamarind-date paste into the sauce pan and add brown sugar, red chill powder, cumin powder, dry ginger powder and salt to taste and cook for 20-25 minutes or until the chutney thickens little bit.
  • Let it cool completely and then store it in an airtight container in the refrigerator and use when needed.

For serving dabeli Pao/Pav

  • 6 pav or dinner rolls, sliced and lightly roasted in butter
  • 1/2 cup masala peanuts
  • 1/2 cup fine sev
  • 1/2 cup green grapes, cut in halves
  • 1/4 cup finely chopped red onion
  • garlic chutney as required
  •  tamarind dates chutney as required

Method:

  • Boil the potatoes in pressure cooker, peel and mash them. To the mashed potatoes add dabeli masala, lemon juice and salt to taste and mix everything well. Keep this aside.
  • Heat a pan with oil, add cumin seeds and let it get brown. Then add chopped onions, asfetodia and sauté until it turns light brown in color. Add the above potato mixture to the pan and cook for 2-3 minutes. Check for seasoning.
  • Transfer the potato filling on a serving platter, garnish with chopped coriander leaves, chopped red onions, green grapes, masala peanuts. Potato stuffing is ready.

For assembling:

  • Cut the bun in halves.Lightly toast the buns facing the white side down with a little butter or oil.
  • Then, spread chill-garlic chutney on one side of bun and tamarind-date chutney on the other side of the bun.
  • Cut a slice from potato filling and place it on top of chilli-garlic chutney on the bun.
  • Sprinkle some chopped onions, peanuts, grapes, coriander leaves and sev on top. 
  • Top it with the other half of the bun and serve!
  • Follow the same steps to assemble the rest of the buns. 
Ready to eat Dabeli Paav...

Ready to eat Dabeli Paav…

Pani Poori…the name itself is enough for me to start craving some. It is THE MOST famous street food of India..Every Indian has grown up on this savoury fast food and everyone has their own favorite Pani poori wala. There are many variations of pani poori and they are the named according to their stuffing like  dahi poori, ragda poori, sev poori, batata poori and the list goes on. Poori is nothing but a crunchy-round-crispy shell which is filled with stuffing and then dip in the tangy-sweet-spicy pani(Water).

I remember going in group of friends or family to eat this. And at the pani poori wala you will see groups of women or men savouring this snack. I am always amazed to see how the pani poori wala’s serve this I mean they will ask each one of us the preference like the spice level, the stuffing and rest of the things and you will stand next to each other and he will start serving. Even when he is serving to two or three groups, he will remember the preference and always keep count of poori’s and within minutes he will say do you want me to start the second round. And you would wonder, did he get the count right.

Pani Poori

Pani Poori

It’s always fun to eat this snack and having pani poori can totally refresh your mood. Hanging out with friends or family and gulping down pani poori one after the other is the joyful moment.  This is so addictive, you just cannot have enough of it.

Some people likes potato as the major stuffing ingredient, some sprouts, some boiled chick peas and some go for boiled white peas. I personally likes the potato and sprout stuffing as I feel that it tastes better than anything else. So choose the stuffing to your liking and enjoy…!!

Pani Poori

Ingredients:

Poori:

  • 1/4 cup Semolina
  • 3/4 cup all-purpose flour
  • a pinch of salt
  • 1/2 cup water

Pani:

  • Green chutney
  • Tamarind Date chutney
  • 1/2 teaspoon black salt( kala Namak)
  • 1/2 teaspoon chaat masala
  • 1/2 teaspoon roasted cumin powder
  • salt to taste
  • lemon juice to taste
  • 1/4 cup boondi (optional)

For Green chutney:

  •  2 cups fresh mint leaves
  • 5-6 green chillies
  • 1 inch ginger, outer skin removed

For Tamarind Date chutney:

  • 1 cup tamarind pulp
  • 1/2 cup chopped pitted dates
  • 1 cup light brown sugar( adjust according to your taste)
  • 1/4 teaspoon salt
  • 2 teaspoon roasted cumin seeds powder
  • 1 teaspoon red chilli powder

Stuffing:

  • 1 cup sprouts green moong
  • 1 large potato, boiled and mashed
  • 1 cup boiled chickpeas
  • 1/2 teaspoon red chilli powder
  • salt to taste
  • 1/2 teaspoon roasted cumin seeds powder

Pani Poori

Method:

Making Poori:

  • Mix semolina, all-purpose flour and salt. By adding water slowly, knead well to make a soft dough. Cover the dough with clean wet kitchen towel for about 10 minutes.
  • Divide the dough into fifty marble-sized balls and roll each ball into a disk about 2 inch in diameter. Place each disk on a damp cloth and cover with another damp cloth soon after rolling. Repeat to complete the rest of the balls.
  • Heat oil in a deep skillet. Once the oil is heated enough, check by dropping a pinch of dough in it and it should come on the surface without getting browned.
  • Deep fry these disks, slightly pressing them  with a spoon, until they puff up and are golden brown.
  • When the first disk puff up, add another and again help it to puff up, like this you can add 5-6 poori’s at a time. Deep fry both the sides.
  • Place the puffed poori’s on a paper towel so that excess oil is absorbed.Repeat to complete the rest.
  • Cool the poori’s down to room temperature. Keep aside.
  • If you making poori’s  a day or two ahead, it might not feel crunchy after few days…so just preheat the oven to 400 deg and keep the poori’s on a cookie sheet in a single layer for 6-7 minutes at the max. 

For Green chutney:

  • Grind the mint, ginger & green chillies into a paste using a blender. Keep it aside.

For tamarind chuntey:

  • Add dates to the tamarind pulp and place them in a saucepan. Also add the brown sugar, red chilli powder, salt, 1/2 cup of water and simmer for 20 to 25 minutes. Blend this mixture in a blender and add more water to loosen the consistency. On top add roasted cumin seeds powder and mix everything well.
  • Meanwhile, boil the chick peas till they are soft enough and allow it to cool.
  • I have used the sprouts raw. I just love that way.
  • Cook the potatoes and mash them by adding a pinch of salt, red chilli powder and roasted cumin seeds powder.

Making Pani:

  • Take 4 cups of water. Add two 3 tablespoons of green chutney and 3 tablespoon of tamarind date chutney. Now taste a spoonful of this water because this is when you would be balancing the saltiness and the tanginess of the herb & spice water.
  • Add salt gradually, until it suits to your taste. Also, add 1/2 teaspoon of black salt(kala namak), 1/2 teaspoon chaat masala and cumin powder. Keep tasting the water and add salt according to your taste.
  • Add lemon juice to the water, until you reach the desired tartness.
  • Since the tartness and the saltines vary according to personal choices, you will have to add these little by little and taste  often.
  • Pour into a juice bottle and refrigerate for at least 12 hours.
  • Strain using a sieve just before serving. This helps get rid of any spice residues which are not needed now.
  • In the end add boondi to the water and start serving!

How to Serve:

  • Make a small hole in the center of each puri by gently pressing your thumb at the center.
  • Add a small quantity of the mashed potatoes which forms the stuffing, sprouts, 2-3 chickpeas,little tamarind chutney.
  • Dip each puri in pani until it is full and gulp down.
...ready to gulp  it down!!

...ready to gulp it down!!

Pav Bread (White Dinner Rolls)

Posted: June 22, 2011 by incidentalcooksuman in Baking, Bread, Indian Food, Street Food
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It took me two attempts to get a beautiful, soft and perfect buns. I had the recipe in memory second time, which is in way great that I didn’t have to look for or write down the ingredients. At my first attempt, I think the dough didn’t rise properly, may be the milk must have got a bit hot and have killed the yeast. This is a very common mistake you can make while working with yeast.

But after working with yeast for couple of times I have figured it out that you just need the temperature of fluid to be about 100 or 110 degrees. So, what I do is just microwave the milk or liquid for 45-47 seconds at max. Since, I  am getting comfortable with yeast, I love working with it. There is something really different and wonderful to see when the yeast shows its magic. I really get excited and happy when I see my dough getting doubled. Anyways, coming back to the dish.

Pav is nothing but white dinner rolls. In Mumbai the most favorite and famous food around the city is associated with Pav. And they are Pav Bhaji and Pav Vada (known more specifically as Vada Pav) . But this time when I made this, it was so soft, perfect and fresh that we had it with butter and some mixed fruit jam…mmmm..simply YUM!

Pav Bread

Pav Bread

Ingredients:

  • 3 cups all-purpose flour
  • 2 1/4 teaspoon dry yeast
  • 2 tablespoon sugar
  • 1 cup plus 1/4 tablespoon warm milk
  • 2 tablespoon butter
  • 3/4 teaspoon salt
  • 1/4 cup warm water
PAv Bread

Pav Bread

Method:

  • Mix sugar and yeast in luke warm water and let it sit for 5-7 minutes, until it begins to bubble.
  • In another bowl, mix together the salt and all-purpose flour.
  • In a small pan, combine milk and butter, and microwave the same for 45 seconds or until milk is lukewarm.
  • Remove 2 tablespoon of milk mixture and keep it aside.
  • Add the yeast mixture to milk and mix everything together.
  • Pour into bowl of dry ingredients, using a mixer with dough hook, or by hand, knead dough until smooth but not sticky..
  •  Coat a big bowl with the tablespoon of oil, drop in the dough, and coat with oil all over. Seal the bowl with plastic wrap, and let it rise in a warm place until doubled, about an hour.
  • Punch air out of dough. Divide the dough into 10-11 equal sized round balls.
  • Place on baking sheet almost touching, about 1/4 inch apart.
  • Cover with a kitchen towel, and let rise in a warm place for 1 hour.
  • Meanwhile, heat oven to 425 degrees.  When rolls have risen, brush them with reserved butter and milk liquid.
  • Bake rolls until golden brown, about 15 minutes.
  • Transfer to a cooling rack and cool to serve.
Pav Bread

Pav Bread

I think every one is familiar with samosa, one of the most loved and enjoyed snack of every Indian. Chaat is a street food very popular in India, there are different types of chaat. Basically chaat is a plate of savoury snack which has a base of some fried dough top with chutney and some other ingredients and masala. The common ingredients in the chaat is yogurt, tamarind chutney, green chutney, chaat masala, red chilli powder, kala namak, red chilli powder and some greens to garnish the plate. Chaat is something you can’t say no to, the name itself makes you crave for it.

Last week when we were dinning out in one of the indian restaurant, hubby ordered samosa chaat as an appetizer and it was not as good as it should be. Hence without any second thought I made this and the verdict was amazingly delicious. You can decide just looking at the pics how amazing it was!

Samosa (Click here for the recipe)

Chhole Masala Gravy ( Click here for the recipe)

Samosa Chaat

Samosa Chaat

To serve:

  • 6 samosas
  • Chhole Masala Gravy
  • Tamarind date chutney
  • Mint chutney
  • Chaat masala
  • 1/2 teaspoon black salt/kala namak
  • 1/2 teaspoon red chilli powder
  • 1/2 cup chopped white onion
  • 2 green chillies chopped
  • 1/2 cup chopped tomatoes
  • 1 cup yogurt and salt beaten
  • 1 tablespoon chopped cilantro leaves
  • 1 tablespoon chopped mint leaves
  • 1/2 cup fine sev
  • Dried cranberries for garnishing
Samosa Chaat

Samosa Chaat

Method:

  • Take a serving plate, place two samosa on it, mash or poke the same lightly.
  • Pour a ladle full of chhole masala on top of samosa. Add chopped tomatoes, green chillies and onions on top.
  • Drizzle a teaspoon of mint chutney and sweet tamarind date chutney and yogurt on top of this.
  • Sprinkle black salt, red chilli powder and chaat masala.
  • Garnish with chopped mint leaves, cilantro leaves, dried cranberries and sev.
  • Serve hot!
Samosa Chaat

Samosa Chaat

Fried rice is popular dish in Asian cuisine especially in Chinese food. It is made with steamed white rice/brown rice, stir fried in wok with some meats, eggs and veggies of your choice. There are many varieties of fried rice, with its own specific list of ingredients.

Fried rice is also the most common food sold in Chinese takeout. You can make fried rice with left over rice and jazz up a quick, easy and satisfying meal anytime. Couple of days ago, I was thinking to make something with the left over Rotisserie chicken which was sitting in my fridge. And this is the first dish came to my mind. Also I had some veggies to add to the rice…so, this dish perfectly fits in my menu and hence I made this for our dinner that night.

This dish hardly takes up anytime to prepare, if you assemble, chop and cut everything in advance.  I didn’t have any left over cold rice, so I have used freshly cooked rice and the outcome was amazingly delicious. When I was done cooking, hubby came out from study room to enquire what I am cooking which is so fragrant and delicious smelling…and yes, he was on perfect timing for DINNER!

Chicken Fried Rice

Chicken Fried Rice

Ingredients

  • 1  1/4 cup basmati rice
  • 1  cup cooked chicken, cut into thin strips
  • 1/4 cup orange bell pepper, chopped
  • 1/4 cup yellow bell pepper, chopped
  • 1/4 cup frozen green peas, thawed
  • 1 medium-sized carrot, peeled and cut in small pieces
  • 1/4 cup cabbage, thinly sliced
  • 2 garlic cloves, crushed and chopped
  • 4 green(spring) onions, thinly sliced
  • 6-7 florets of broccoli, cut in small florets
  • 1 teaspoon roasted cumin powder
  • pinch of turmeric powder
  • 2 teaspoon olive oil
  • 3 eggs, scrambled
  • 1/4 cup fresh cilantro leaves, chopped
  • salt to taste

For Sauce:

  • 2 teaspoon garlic chili sauce/paste
  • 2  1/2 teaspoon dark soy sauce
  • 2 teaspoon stir fry sauce
  • 1/2 teaspoon sesame oil
  • 3-4 dashes of hot sauce
Chicken Fried Rice

Chicken Fried Rice

Directions:

  • To cook the rice, add water double the amount of rice, bring to a boil, then reduce heat to low, cover and simmer for about 20 minutes. Once done, uncovered the rice and let the rice cool down completely and then fluff it with a fork.
  • Mix everything under sauces and keep it aside.
  • Heat oil over high heat in large frying pan or wok and add the white part of green onions, garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add carrots, peas, broccoli, salt to taste and stir fry these veggies on high heat. Add very little of salt, just to season the veggies.
  • Add turmeric powder, mixed sauces, roasted cumin powder and stir well with the veggies. Throw in the bell pepper, cabbage and cook for 1 minutes or so.
  • Add the cooked rice, chicken meat. Stir well and cook over medium high heat for 3-4 minutes, stirring occasionally.
  • Add scrambled eggs, cilantro leaves, chopped green onions and mix well.
  • Remove from heat, garnish with some thinly sliced onions to serve!
Chicken Fried Rice

Chicken Fried Rice

Hakka is word referred to a community in china and the term Hakka literally means the ‘guest among us’. The people in this community are famous for their hard work and simplicity. They often migrate from one place to another through out the world. Despite of their frequent migration they are famous for keeping their traditions alive. This is where the name was inspired for this very popular Indo-Chinesse dish.

I love Indo-chinese food. Now some of you guys out there wondering what is this Indo-chinese food. Its like chinese food are prepared in such way that suits indian palate. When I first moved to US and decided one day to order some chinese food. And to my surprise I did not find any familiar dishes on the menu like the top most ‘Hakka noodles’, Gobi Manchurian, Chilli Chicken and so on.

I was bit disappointed at that time as these use to be my favorite food and now I will not get any of these here. So, in order to fulfill my craving I have decided to try some of the dishes at home.

The key behind making this dish is you have cook on high heat without burning the vegetables and over cooking them. Also, preferably all the veggies need to be cut in slices about the same size.

Hakka Noodles

Hakka Noodles

Ingredients:
  • 1 package Chings Hakka egg noodles or any Egg Noodles
  • 2 teaspoon olive oil
  • 2 garlic cloves, thinly sliced
  • 2 inch ginger, thinly sliced
  • 1 large carrots, cut in Julienne
  • 1 cup cabbage, thinly sliced
  • 7-8 button mushrooms, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1/2 white pepper powder
  • 1/2 teaspoon hot sauce
  • 1 teaspoon red chilli sauce
  • 2 tablespoon dark soy sauce
  • 1 teaspoon worcestershire sauce
  • 1/2 teaspoon vinegar
  • 1/2 teaspoon sesame oil
  • 1/4 cup green onions, chopped
Method:
  • To start with, cook noodles as per package instructions. Once done keep it in cold water till you needed.
  • Meanwhile, heat oil in a large skillet and add ginger, garlic, onions and cook until onions are slightly translucent.
  • Add carrots, cabbage, green bell pepper and mushrooms to the pan and cook the veggies al dente over high heat.
  • Mix dark soy sauce, white pepper powder, red chilli sauce, white vinegar and worcestershire sauce in one bowl. Pour the sauce mixture on the vegetable and stir well so that it coat all the veggies. Add salt if needed.
  • Drain and add boiled noodles to the pan and toss gently.
  • Add sesame oil on top and sprinkle with green onions and serve hot. Enjoy!
Hakka Noodles

Hakka Noodles

Onion and Potato fritters

Posted: February 25, 2011 by incidentalcooksuman in Indian Food, Snack, Street Food
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Every mumbaikers knows how unique, delicious and satisfying street foods are in mumbai. You can find stalls at every street corners, beaches and railways stations. And no matter what time you visit you will surely going to get hot food year around. I have never thought I will be missing these street food so much until I moved out of the city after marriage. And then I started craving each one of them. There’s something special about them that you cannot get at home. Ofcourse the one at home are healthy for you but co’mon they cannot beat the divinely tasty and unhygienic indulgence…:) correct?

Enough said let me come back to the point. So, today I am  going to share the recipes for kanda bhaji and batata bhaji which you will often get at Vada Pav stalls.  Kanda bhaji is onion fritters and batta bhaji is potato fritters.

Onion and Potato fritters

Onion and Potato fritters

Ingredients:

For Kanda bhaji:

  • 1 large purple onion, thinly sliced
  • 1 cup besan/Chickpea flour
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • salt to taste
  • oil for deep-frying

Preparation:

  • Mix the sliced onions with pinch of salt and keep it aside. It will leave some moisture.
  • Add besan followed by turmeric powder, red chilli powder and salt to the onions. Mix well, and add some water to make batter. Batter should be thick and should coat every slice of onions.
  • Heat oil for deep frying.
  • Once the oil is heated, drop few fritters and fry them until they are golden brown and crispy. Do it in batches, do not over crowd the pan.
  • Drain on paper towel and serve hot.

For Batata/Potato Bhaji:

  • 1 Large Idaho potato, thinly sliced, unpeeled
  • 1 cup besan
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon chilli powder
  • pinch of baking soda
  • salt to taste
  • Oil for deep frying

Preparation:

  • Mix besan with rest of the ingredients except oil. The batter should be thick such that it coats the slices of potato.
  • Heat oil for deep-frying. Once the oil is heated enough, take a slice of potato, dip in batter and carefully drop in hot oil, one at a time. Do not over crowd the pan or else you will end up with soggy, not crispy fritters.
  • Fry the potato fritters on both the sides until golden brown and crispy.
  • Drain on paper towel and serve hot with ketchup.
Onion fritters

Onion fritters