GHUGUNI KOLKATTAWALE

STREET FOOD: KOLKATTA
U need:
Dry white peas : 2 cups
onion: 1 big diced fine
ginger paste: 2 tsp
tamarind paste: 1 tsp mixed in 1/2 cup water
bay leaf:1
turmeric powder: 1/2 tsp
green chillies: 2 tsp minced fine
red chillies: 2
jeera: 1 tsp
saunf: 1/2 tsp
chat masala: 1 tsp
garam masala: 1tsp
sweet date chutney: 1 tsp
Coconut thin slivers: 3
oil: 2 tablsp
potato: 1 medium sized peeled and diced into quarters
coriander leaves: 2 tsp minced
salt to taste
sugar: 1/2tsp

Method:
1. Wash and soak dry white peas in 3 cups water for 5 hours. Pressure cook with turmeric powder for 3 to 4 whistles.The peas should be cooked well.
2. In a pan dry fry red chillies,jeera and saunf till they are roasted well.Dry grind to a fine powder.
3. Heat 2 tablsp oil in the same pan. Fry the diced potatoes till light brown.Remove and keep aside.
4. Add a little bit more oil,put in the bay leaf and saute.Add the diced onions and fry well.Add ginger paste.Saute further. Add minced green chillies. Fry for 2 mins.Add the fried potatoes. Add salt and the dry ground powder. Saute further.
5. Add the tamarind water along with 1/2 cup water and simmer till the potatoes are cooked and dry.
6. Add the cooked peas and mix well.Add sugar and garam masala. Stir well .You can add 1/2 cup water. Cook till the ghuguni is semi thick. Stir in 1 tsp coriander leaves.
7. To serve. Transfer the ghuguni to a flat serving plate. Sprinkle chat masala,coriander leaves and add a dab of the sweet chutney. Decorate with thinly sliced coconut slivers and serve hot as a snack.
Note; Extremely popular in the streets of Kolkatta  ghuguni is simple to cook and yummy to eat. You can also serve this delicious dish with bread or rotis too.
Bonn!!!!! Appetite!!!

LAZZATDHAR DAHI BHALLES

STREET FOOD: NORTH INDIA

U need:
For the Bhalles:
Moong dal: 2 cups washed and soaked for 30 mins.
asefodita: 1/2 tsp
ginger: 1" piece
green chillies: 2
kismis: 2 tsp
cashew pieces: 2 tsp coarsely ground
salt to taste
Oil to deep fry bhalles
For the dahi:
Fresh curd: 2 cups lightly beaten
fresh cream: 1/2 cup
chat masala: 1 tsp
chilli powder: 1/2 tsp
black salt powder: 1 tsp
salt and sugar to taste
sweet chutney: 2 tablsp
roasted jeera powder: 1 tsp
minced coriander leaves: 2 tsp
Hot water :2 cups.
Method:
1. Drain soaked moong dal.Grind to a smooth paste with asefodita,ginger and green chillies. Sprinkle a little water while grinding. Transfer the paste to a bowl.To this add salt, coarsely ground cashew and kismish. Mix well.
2. Heat oil in a deep frying pan. Pour hot water in a bowl. Set aside.Once the oil is hot lower heat and using a medium size ladle drop ladleful of the batter into the hot oil.You can put 4 to 5 ladles of the paste at one batch. Cook the bhalles well on both sides. Once they are cooked well and golden on both sides,remove with a slotted spoon and drop these bhalles in the hot water. Soak them for 5 to 7 mins. Then squeeze out excess water gently and keep on the serving plate. Make the rest of the bhalles the same method.
3. Squeeze excess water from the bahlles gently and keep on the serving plate.
4. To the beaten curd add cream,salt,sugar, chat masala, 1 tsp sweet chutney,black salt powder and roasted jeera powder. Mix well. Pour half of the beaten curd over the bhalles . Keep the balance curd and the bhalles in the fridge.
5. Before serving:
Take the bhalles out of the fridge along with the curd. Pour the remaining curd over the bhalles. Sprinkle chilli powder,some more chat masala,top with sweet chutney and garnish with coriander leaves. Serve cool .

Note: 
Very popular in North India,dahi bhalles is a very famous street food of Delhi  especially in Chandini Chowk area and in Punjab too. Instead of moong dal you can use urad dal too.  Enjoy making this delicious yummy recipe for your your family and friends.
Bonn!!!!Appetite!!!!

KUZHI PANIYAARAM ( MINI SPICY BALLS)

STREET FOOD: CHETTINAD SPECIALITY

U need:
 Thick Dosa/Idli batter: 2 cups
small onions chopped fine: 1/4 cup
green chillies minced: 2 tsp
urad dal : 2 tsp soaked in water for 10 mins
ginger: 2 tsp chopped fine
curry leaves: 3 tsp chopped fine
coconut slivers(optional): 2 tsp
mustard seeds: 1/2 tsp
oil to fry the balls
kuzhi paniyayam pan ( this pan will look like muffin tin but is circular in shape,will have 6 or 8 mini holes to pour the batter in and can be used on gas top).You can use non stick one as it consumes less oil.

Method :
1. In a bowl put the thick dosa batter. Heat 2 tablsp oil in a small pan.When hot add mustard seeds, curry leaves and saute.Add chopped onions,green chillies and ginger.Toss well and add to the batter. Drain the soaked urad dal and add to the batter. Add coconut pieces.Mix well.Set aside.
2. Heat the kuzhi paniyaaram pan on the gas stove. Add 1/2 tsp oil in the mini holes. Take a spoonful of the batter and pour into the holes. Cook on medium heat.Pour a little oil.After 1 min when the underside is cooked turn the paniyaaram to the other side. Add a little bit more oil and cook both sides well. The paniyaraams should be golden brown crisp outside and soft inside.With a fork take out the paniyaarams from the pan and put on a plate. Cook the rest of the batter the same way.
3. Serve hot the paniyaarams with chutney of your choice.

Note: Khuzi paniyaarams can be sweet or savoury. This savoury dish is very popular on the streets of Chennai and is served with sambhar too. Easy to make and yummy to eat. If you don't have paniyaaram pan no problem:
you can use a small kadai and make this dish.But the shape my differ,the taste will be same.
Bonn!!!Appetite!!!!