Pani Puri

Pani puri also known as golgappa is a popular street snack in India especially in Mumbai. It is also known as Gup chup.

I just did at home which feels me more hygienic than eating road side ans also tastes good.

Pani Puri

Ingredients:

For Puri

1 Cup semolina (fine coarse)
4 Tbsp all purpose flour (maida)
1 Tbsp gram flour
1/4 Tbsp baking soda
Salt a pinch
oil 2 tbsp
Oil for deep fry
1 Onion finely chopped
For Pani

2 Tbsp Jaljeera powder (ready made mix )
1 Cup tamarind water
Salt as per taste
1 Tbsp fresh coriander leaves chopped
For Stuffing

2 Medium size a Aloo boiled
1 Tbsp red chilli powder
1 Small cup peas
Salt as per taste
Fresh coriander leaves chopped
Method:

For Puri

Take maida, semolina ,gram flour,salt and oil in a bowl add water bit by bit and make a dough similar puri dough consistency. Keep it closed with wet muslin cloth for about 30 mins. By the time the Pani and stuffing can be prepared.
Take a small dough ball make a circle of about 15 cms diameter.Now with any small circular lid press over that to make equal size small puri's
Fry them in the oil with medium flame till golden brown. While frying the puri should be pressed in the centre so that it should puff
For Pani

Take Jaljeera powder, tamarind water, salt and normal water a cup mix them well and add fresh coriander leaves
For stuffing

Take the boiled potatoes with the skin peeled off and smash them to the paste. Add fresh peas,salt, red chilli powder and mix them well. Garnish it with coriander leaves
How To serve

Take puri make a hole in the centre add stuffing, then add chopped onion and put 2 to 3 tbsp of Pani and serve it

Khanda Bhaji (Onion Pakoda)

When it is raining outside who does not like to have fried items with a cup of tea or coffee? Everyone likes it. Khanda bhaji is also one among them.It is one of the popular snacks in Maharashtra. Khanda means onion. The onions are finely sliced mixed with gram flour and fried deeply in the oil.They are crispy and spicy and easy and quick snack recipe that can be done any time.

Khanda Bhaji (Onion Pakoda)

Preparation time: 10 mins

Cooking time: 15 mins

Ingredients:

1. 2 Big size onions finely sliced
2. Salt as per taste
3. 2 Tbsp red chilli powder
4. 1/2 Tbsp jeera and coriander seeds powder
5. Gram flour 1 cup
6. 1/2 Tbsp turmeric powder
7. Oil for frying
8. Fresh curry and coriander leaves chopped. 1Tbsp

Method:

• Take a thinly sliced onions in  a bowl add salt turmeric powder, jeera n coriander powder, red chilli powder mix them well.
• Add gram flour to it and 2 tbsp  of hot oil and bit by bit add water and mix well.
• The batter should be thick and now deep fry them in the oil with medium flame.
• Once they are golden brown take it off.
• Serve hot with sauce.

Masala Sweet Corn

Masala Sweet Corn

Sweet corn Masala is one of the famous street snack in South India. In each and every Mall we find the sweet corn masala stall outside. I do watch so much of rush for this snack. Hey there is no much effort needed to do this. Its simple and quick snack we can make  any time. Usually kids favourite snacks.

Ingredients:

1. Fresh sweet corn kernels 1 cup
2. 1 Tbsp butter
3. 1/2 Tbsp chat masala
4. Salt as per taste
5. A pinch of pepper powder

Method:

Making masala sweet corn is just a simple task. The fresh corn what we get will not be so hard so no need to boil it. Just take container on heater add butter and once the butter starts melting add corn fry it till we get nice aroma. Add salt,  chat masala, pepper powder and mix well. Serve when hot. It will be really tasty..

Dahi Vada

Dahi Vada  is an Indian snack or chat prepared by soaking vada's  in a thick curd (yogurt). During summer we feel to eat cold things and this can be prepared during summer days. The vada's are prepared from urad dal and  the curd should be slightly spicy where we need to soak the vadas. I usually prepare dahi vada as one of the dish during lunch or dinner.



Ingredients for Dahi

1 Litre of thick curd (yogurt)
2 Green chillies
1 Inch ginger
2 Tbsp coriander leaves chopped
2 Tbsp grated coconut
Salt as per taste
Method

Take the curd and blend it and pour in a large bowl. Grind the coconut, green chillies, coriander and ginger into paste and add to the curd . Also add salt to it and mix well and keep aside.

Dahi Vada

Ingredients For Vada:

1 Cup Urad Dal
2 Green chillies
1 inch ginger
2 tbsp chopped coriander leaves
A small cup grated coconut
Salt as per taste
Oil for frying
Method to make Vada's:

Soak the urad dal in water for 2 to 3 hours. Clean it and grind it in to paste. The paste should be thick. Add salt. Now grind the green chillies, ginger, coconut and coriander leaves in to paste and add to the batter.Now take oil in a pan  for frying. Once the oil is hot dip the small balls of batter in the oil and fry it on medium flame. Fry it till golden brown. Take vadas  out  and  drop them in the dahi (curd). Most of the times vadas are first dipped in water for a min squeezed and then dropped in curds. Any of the method can be adopted. I usually drop directly in  the curd. Repeat the same process for the rest. We can refrigerate it and can be consumed cold dahi vadas.

Masala Vada

Masala vada's are from south Indian cuisine. They are crispy from outside and soft inside. It is commonly prepared in lunch as sides, sometimes as a snacks. It  tastes good with the coconut chutney.

Masala Vada

Ingredients:

2 Cups Chana Dal
2 Green chillies chopped
1 Inch ginger finely chopped
1 Small cup fresh coriander chopped
1 Small cup fresh dill leaves finely chopped
1 Small onion finely chopped
Salt as per taste
Oil to fry
1 Tbsp Jeera
Method:

Soak the chana dal in water overnight. Now drain all the water and put them in the jar. Also add ginger, green chilli, coriander leaves, jeera and grind it bit rough not to smooth. Now add chopped dill leaves , chopped onion, salt and mix well. Keep oil in the vessel on heater for frying. Once the oil is hot keep it for medium flame. Now take a bit of grinded paste to a size of a lemon. Press it and make a circle shape and drop it in the oil for frying. Fry it in the oil till golden brown on low flame . Repeat the same process for the rest. Server hot with coconut chutney.

Veg Burger

Veg Burger

Ingredients:

1. Burger buns
2. 2 Tbsp of butter
3. Tomato ketchup

For stuffing:

1. 2 Medium size potatoes
2. 4 to 5 beans finely chopped
3. 2 Carrots finely chopped
4. Oil
5. 2 slice of bread with the sides taken off
6. Salt as per taste
7. 1 Tbsp red chilli powder
8. 1 Tbsp garam masala
9. 1 Tbsp lemon juice

For Salad

1. 1 Medium size tomato cut into circular shape
2. 1 Medium size onion cut into circular shape
3. 1 Small size cucumber cut into circular shape

For stuffing:

Pressure cook the potatoes, beans and carrot. Drain all the water and smash the potatoes and add salt and red chilli powder, garam masala and lemon juice to the boiled vegetable. Mix them well. Now take the bread slices and peel off its sides and make it wet by sprinkling water to it. Place the vegetable stuffing on one slice and close it with other one make a circular shape and press it like a cutlet shape. Cook it on tava with the oil. Once it is brown in colour  take it off and keep aside.

Now take the burger buns and cut into half horizontally . Apply butter to the lower half  and fry it on tava and apply tomato ketchup. Place the stuffing and place the salads over it as required. Again put some more tomato ketchup and place the other part of burger bun . (Even we can grill the buns after stuffing it but skip the step of frying it with butter on tava). For salad we can use lettuce if available.

Bread Bonda

Bread Bonda is one of the south Indian snacks. Here the breads are stuffed with the dry aloo curry and deep fried in the oil. But this time I tried it out in a different way. We are all very health conscious and eating fried things with too much of oil is not good. So just try this bread bonda with very less oil.

Bread Bonda

Ingredients:

For stuffing:

3 to 4 Medium size potatoes
1 Medium size onion finely chopped
2 Green chillies finely chopped
Fresh coriander leaves
1 Tbsp lemon juice
Salt as per taste
Oil 2 tbsp
1/4 Tbsp Mustard seeds and turmeric powder
1/4 Tbsp Sugar
For Bonda:

Bread slice 1/2 pound
Oil as required
Method:

Stuffing:

Boil the potatoes and peel of the skin and keep aside. Now take a pan on heater add oil once hot add mustard seeds. Allow it to crackle.Add turmeric powder and add green chillies and fry it.Add onions and fry it till golden brown. Now add salt and bit sugar and mix it well. Mash the potatoes and mix it well. Also add lemon juice mix well and garnish it with fresh coriander leaves.

How to proceed:

Take a bread slice take off the edges. Sprinkle water to it and make it bit wet. Now take the stuffing and make a small ball of lemon size and keep it in the centre and fold the edges and make a circular shape. Repeat the same process for the rest of the slices.

Now take a Paddu Tava ( non stick) on heater add oil to it and heat it. Once the tava is hot keep medium flame and keep the stuffed breads in the holes and drop a tbsp of oil to every stuffed breads. Turn them over and cook the other side and also the sides of it till they are golden brown. Serve hot with tomato sauce. This bread bondas are really made  with less oil.

Bhel Puri

Bhel Puri is a famous road side snacks. It is a very tasty snacks and very easy to prepare. It is a combination of puffed rice, sev and few vegetables.

Bhel Puri

Ingredients:

How to make masala puffed rice:

1. 250 grams puffed rice
2. 3 tbsp of oil
3. 1/2 Tbsp mustard seeds and turmeric powder
4. 2 green chillies finely chopped   / or 1 tbsp red chilli powder
5. 1 Tbsp menthi hittu (optional)
6. Salt as  per taste
7. 1 Tbsp sugar
8. 1 Small cup peanuts

For bhel puri:

1. 2 Medium size onions finely cut
2. 2 Medium size tomatoes finely chopped
3. Fresh coriander to garnish
4. 1 Cup Sev to garnish
5. Masala Tamarind water as required
6. 1 Tbsp Jeera and coriander powder

How to make masala tamarind water:

1. 2 Inch size tamarind
2. Jaggery small pieces
3. 1 Tbsp red chilli powder
4. 1 Cup water
5. Salt as per taste

Method:

How to make masala puffed rice:

Take a container on heater. Add oil. Once hot add mustard  seeds and allow it to crackle. Now add turmeric powder and peanuts and fry till the peanut  colour turns brown. Add green chillies and fry it. Turn of the heater. Add salt, sugar and menthi hittu and mix well. Once it is cold mix the puffed rice.

How to make masala tamarind water:

Take tamarind in a bowl. Add water, salt, red chilli powder and jaggery and mix well till the jaggery dissolves.

How to proceed:

Take a masala puffed rice in a container. Add chopped onion, tomatoes, sev,  tamarind water( around 4 to 5 tbsp), jeera and coriander powder. Mix  well. Garnish it with fresh coriander leaves. Bhel Puri is ready.

Cabbage Pakoda

Cabbage Pakoda

Ingredients:

1. Thinly sliced cabbage 2 Cup
2. 1 Cup gram flour
3. 1/2 Cup rice flour
4. 1 Tbsp corn flour
5. 1 Tbsp jeera powder
6. 1/2 Tbsp turmeric powder
7. Finely chopped coriander leaves and curry leaves
8. Salt as per taste
9. Oil for frying
10. 1 Tbsp Red powder

Method:

Keep oil for heating. Take gram flour in a bowl. Add to it rice flour , corn flour, turmeric powder, salt, jeera powder, red chilli powder, coriander and curry leaves to it. Add 2 tbsp of hot oil to the flour. Mix well and add water to it bit by bit till it makes a proper consistency almost thick batter. Add the sliced cabbage in to the batter.

Now once the oil is hot drop the cabbage batter in  the oil and fry it deeply on low flame. Once the pakoda turns golden brown take it off. Serve hot with tomato sauce.

Mushroom Chilli Pudina Fry

Ingredients:

1.  200 Grams Button Mushroom cleaned and sliced long
2. 1 Small capsicum sliced into thin strips
3. 2 onions finely chopped
4. 2 green chillies thinly slice
5. 1 Tbsp ginger finely chopped
6. 4 Tbsp soya sauce
7. 2 Tbsp chilli sauce
8. 2 Tbsp pepper powder ( optional)
9. 4 Tbsp corn flour
10. 1 Tbsp red chilli powder
11. 1/2 cup all purpose flour (maida)
12. Salt as per taste
13. 1 Tbsp chat masala
14. 1 cup cleaned pudina (mint leaves)
15. 1 Cup coriander leaves
16. Oil for frying

Mushroom Chilli Pudina Fry

Method:

• Take corn flour and maida in a container add salt, red chilli powder and chat masala in it then make a thick batter with the water
• Dip the mushroom  pieces in the batter and deep fry it in the oil with medium flame.
• Grind pudina and coriander leaves  in to paste and keep aside.
• Now take a pan on heater add 2 to 3 tbsp of oil once hot add  ginger then fry it. Add onion fry till  golden brown then capsicum and green chillies
• Once capsicum and chillies are  fried add soya ,chilli and pudina paste . Now add all the fried mushroom  to it and sprinkle the pepper powder , salt if required and mix well.
• Serve hot.

Ridge Gourd Pakoda ( Heerekai Bhaji)

Ridge Gourd Pakoda

Ingredients:

1. A small Ridge gourd with the skin peeled off and cut into thin circles (10 pieces)
2. 1 Cup of gram flour
3. 1/2 Tbsp turmeric powder
4. 1 Tbsp red chilli powder
5. Finely chopped coriander and curry leaves a small cup
6. 1 Tbsp jeera powder
7. Salt as per taste
8. Oil for frying
9. A  pinch of hing
10. A pinch of sugar

Method:

Keep Oil on the heater for frying on low flame. By the time take gram flour in a bowl and add turmeric powder, red chilli powder, jeera powder, chopped coriander  and curry leaves, hing, sugar, salt.

Now add 2 to 3 tbsp of hot oil to it. Mix well. Add water bit by bit and make a thick batter.

Dip the ride gourd pieces in to the batter one by one and put in the oil for frying.

Fry it with low flame till the pakoda's turns golden brown in color. Repeat the same process for the rest. Serve hot with tomato sauce or coconut chutney.