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!!!!

CAULIFLOWER SINGARAS( SAMOSAS)

STREET FOOD: KOLKATTA

U need:                                                    Outer case:
Cauliflower: 1 medium                           Maida: 2 cups
peanuts: 1/4 cup                                     Wheat flour: 1/2 cup
turmeric powder: 1 tsp                          soda bi carb: 1/4 tsp
ginger paste: 3 tsp                                  warm water to knead
green chillies: 2 minced fine                  salt to taste
salt to taste                                              oil: 2 tablsp
red chillies: 3
jeera 1 tsp
saunf: 1tsp
chilli powder: 1/4 tsp
cinnamon powder: 1/2 tsp
cloves powder: 1/2 tsp
oil to deep fry
coriander leaves: 2 tsp minced fine.
oil: 2 tablsp

Method: For outer case:
1. In a large bowl add all the dry ingredients. Add oil and crumble the mix well. Add warm water little by little and knead a smooth pliable dough.Cover and keep aside.
2. Chop cauliflower to fine pieces. Wash well and cook in 2 cups water wit pinch salt and turmeric powder till partly cooked.Drain excess water. Dry roast saunf,jeera and red chillies and powder it in the dry grinder.
3. Heat oil in a pan.When hot add 1/2 tsp jeera,ginger paste and saute. Add the peanuts and fry till the peanuts turns lightly brown. Add minced green chillies. Saute. Add the semi cooked cauliflower and continue stirring. Add chilli powder,cloves powder and cinnamon powder. Cook.Add salt. Stir well.Once the cauliflower is cooked add the ground masala powder.Add minced coriander leaves.Toss well. Cool the filling.
4. Take a medium sized ball. Roll to a oblong shape as thin as possible. Cut into half. Form a cone shape casing with one half of the rolled dough .Fill in with 1&1/2 tsp of the cauliflower filling and using a little water around the edges of the casing seal the filling well inside the cone. Do the same with the rest of the dough and filling. You can get approximately 10 to 12 medium sized singaras.
5. Heat oil in a large frying pan. When hot gently lower 4 to 5 singaras and deep fry on medium heat till the singaras are golden brown. Take  them out of the oil and put the singaras on a tissue paper to remove excess oil.
6. Serve hot with tomato sauce.

Note: Kolkatta the Queen of street food is well known for singaras or samosas,phuchkas,jhal muris,egg rolls and many many more. These singaras are super as party starters, can be served with hot tea along with a round of chatpata news, as evening snacks....Go on make them and enjoy the street food of Kolkatta cooked at home...
Bonn!!Appetite!!!!!

GREEN CHANA BHEL

STREET FOOD: 2

U need:

Green chana: 1&1/2 cups

Onion: 1 medium

Tomato: 1

Green chilli: 2

pomegranate seeds: 1/2 cup

semi ripe mango: 1/2

lime: 1

roasted jeera powder: 1 tsp

chat masala: 1 tsp 

coconut slivers: 2 tsp

amchur: 1 tsp

kala namak: 1/2 tsp

sev: 1/4 cup

coriander leaves: 2 tsp minced

salt to taste

Method:

1. Clean,soak the green chana for 5 hours. Pressure cook for 2 whistles. The chana should be cooked and firm to touch.Drain excess water and add the chana to a mixing bowl.

2.To this add finely minced onions,finely chopped tomatoes,thinly cut coconut slivers,finely diced mango(skin peeled).Toss well.Add salt, amchur,roasted jeera, minced green chillies,chat masala,coriander leaves,kala namak and toss once again.Add the pomegranate seeds. Squeeze lemon juice. Toss well

3. Sprinkle sev on top of this bhel ,add a dash of some more chat masala and serve as a snack along with tea or coffee.

Note: Nutritious and  yummy to taste it is an oil less recipe.You can make this bhel using black chana too.If you are wanting something spicy along with your tea this chana bhel  will tingle your taste buds.The dry ingredients can be increased according to your taste.

Bonn!!!!Appetite!!!!!

CHEESY VADA PAV

INGREDIENTS: for the vadas:
Boiled,peeled and grated potatoes: 2 cups
green chillies minced fine: 3 tsp
ginger paste: 2 tsp
garlic paste: 2 tsp
asefodita: 1/2 tsp
mustard seeds: 1 tsp
curry leaves: 1 tsp
salt to taste
jeera: 1/2 tsp
coriander leaves: 2 tsp
besan: 1 cup
cooking soda: 1/2 tsp
turmeric powder: 1/2 tsp
salt to taste
Pav bun: 4 pieces
grated cheese: 3 tsp
garlic chutney: 2 tsp
oil: 2 tablsp
oil to fry the vadas
Butter
Method:
1.Heat 2 tablsp oil in a frying pan. When hot add the asefodita, the jeera,mustard seeds and saute.Add curry leaves,green chillies and continue frying. Add the ginger and garlic paste.Add turmeric powder. Now add the grated potatoes and mix well.  Add salt and coriander leaves.. Mash well. Switch off the stove and cool the mixture. Make medium sized balls (4).
2.Heat oil in a pan .In a bowl add the besan,salt,soda and 1/2 cup water.Beat to a smooth thick paste. Dip each of the potato balls into this batter and deep fry in hot oil till golden brown. Drain excess oil and keep the vadas on a tissue paper.
3. To serve:
 Take a pav bun.Slit. Apply butter generously. Spread the garlic chutney. Now take a vada,press a little and keep on one side of the bun. Put some grated cheese on top.Close bun. Serve hot with fried green chillies and tomato ketchup,some pomegranate seeds sprinkled over the vada pav.
Fried green chillies: Take few fresh green chillies.Slit .Deep fry in hot oil and serve with vada pav.
Note: A bite of green chilli,a bite of the vada pav .Delicious and mouth watering ,this famous snack from Mumbai is easy to make at home and simply yum to eat. Garlic paste is a must for the vadas as they give that extra zing to the dish.If you like you can chop onions and fry along with the pastes before add the potatoes.
Bonn !!!!Appetite!!!!!!!!

KAHTEE MEETI LOBIA SABJI

U need:
Black eyed beans( lobia): 2 cups
onion: 1 medium
ginger paste: 2 tsp
tomato paste: 2 tsp
beaten curd: 1 tablsp
ghee: 2 tablsp
dhaniya-jeera powder: 2 tsp
asefodita powder: 1/2 tsp
jeera: 1 tsp
chilli powder: 1/2 tsp
dried herbs: 1 tsp
bay leaf: 1
pepper powder: 1 tsp
cloves:2
cinnamon stick:2
salt to taste
jaggery: 1 tsp


Method:
1. Wash and soak lobia for 6 hours. Wash once again and pressure cook with 1 tsp turmeric powder,1&1/2 cups water,1 tsp ginger paste and tomato paste. Cook for 3 whistle.The lobia should be cooked well.
2. Heat ghee in a cooking pan. When hot switch off the stove. Add bay leaf, jeera cloves,cinnamon and dried herbs.Saute quickly.Add chilli powder,dhaniya-jeera powder. Switch on the gas.Stir well.
2. Add finely minced onions and stir well.Add the remaining ginger paste and cook further till the onion is lightly browned.Add well beaten curd. Continue stirring till the curd is well blended.
3. Drain the excess water from the cooked lobia and add to the onion paste.Add the pepper powder .Stir well for 5 to 6 mins.Add salt.
4. Add about 1 cup of the strained liquid and simmer gently.Add the jaggery and cook till the gravy is thick and the lobia is well cooked. Add finely minced coriander leaves.
5. Serve hot  this khatee meeti lobia with tandoori rotis or simple phulkas with a dash of lime.

Note: Simple to cook and tasty to eat,lobia is a very versatile pulse.It tastes good when cooked this way and  lobia also blends well  when cooked with any other vegetables too.
Bonn!!!Appetite!!!!!

ALU PANEER KE SHAHI KOFTE

U need: For the koftas:
Boiled,peeled and grated potatoes: 2 cups
grated fresh paneer: 1 cup
turmeric powder: 1/2 tsp
raisins: 2 tsp
chat masala: 1 tsp
salt pinch
minced green chillies: 1 tsp
oil to fry the koftas

For the gravy:
Onions: 2 medium sized
cinnamon stick: 2
cardamom:3 pods
cloves: 3
peppercorns: 1/2 tsp
green chillies: 4
ginger: 1" piece
garlic: 2 pods
cashew paste: 1/4 cup
beaten curd: 2 tablsp
fresh cream: 1/2 cup( beaten lightly)
kitchen king masala: 1 tsp
dhaniya-jeera powder: 1 tsp
kasoori methi: 1 tsp
milk: 1 cup
oil: 3 tablsp
garam masala: 1/2 tsp
salt to taste
sugar: 1/2 tsp
coriander leaves: 2 tsp

Method:
Koftas:
1. In a bowl put grated potato,minced green chillies,salt,chat masala and mash well till there are no lumps. Divide to 4 medium sized balls and keep on a plate. In the same bowl add the grated paneer ,raisins and turmeric powder. Mash well till smooth.Divide into 4 small  balls.Take one potato ball and stuff the paneer ball into it.Roll well to an egg shape.Do the same with the rest. Ensure the paneer ball is well covered inside the potato case.
2. Heat oil and deep fry the koftas till light brown. Drain excess oil and keep aside.The potato paneer koftas are ready.
Gravy:
1. In a pan boil the diced onions,cloves,peppercorns in 1 cup water for 5 mins. Cool and grind  with ginger,green chillies and garlic to a smooth paste.
2. Heat a pan .Dry fry the kasoori methi and crush.Keep this in a small bowl.In the same pan heat oil.When hot add cardamom,cinnamon and saute. Now add the ground paste and continue frying sprinkling water to prevent the masala from sticking.Add kitchen king masala,garam masala and dhaniya-jeera powder and stir further.Lower heat and add the beaten curd.
3. After 5 mins add the cashew paste and 1 cup milk ,salt and simmer for few mins. Switch off the stove and cool the gravy.Strain this through a strainer and get a smooth gravy.Once again pour this smooth gravy into the pan and simmer gently.Add the beaten cream and sugar.Simmer.
Lower the koftas one by one and simmer for another 3 mins.Add crushed kasoori methi and coriander leaves. Switch off the stove.
4. Take a serving bowl.Take the koftas one by one from the gravy,and put in on a plate.Cut it into two halves. Arrange these koftas in a serving bowl and pour the gravy over it. Top with some beaten cream and serve with hot matar ki puris or rotis.This dish goes well with jeera pulao.

Note: A little time consuming but when the dish is served you are transported to a new world.Yummy and smashing to eat,make this as a special Sunday dish and enjoy. When the koftas are cut the paneer inside will look like yolk in a boiled egg,This dish is also called vegetarian egg malai curry.
Bonn!!Appetite!!!!

CARROT-CABBAGE SPICY CHUTNEY

U need:
Carrots: 2 small
Cabbage: diced 2 cups
roasted peanuts: 1/4 cup
Green chillies: 2
Red chillies: 3
channa dal: 1 tablsp
urad dal: 1 tsp
methi seeds: few
jeera: 1 tsp
peppercorns: 4
curry leaves: 2 tablsp
tamarind paste: 1/2 tsp
oil: 2 tablsp
Ghee: 2 tsp
Mustard seeds: 1tsp
asefodita: 1/2 tsp
salt to taste

Method:
1. Heat 1 tabslp oil.When hot add asefodita and methi seeds.Add roasted peanuts, red chillies , peppercorns, channa dal,urad dal,jeera and curry leaves.Saute on medium heat till light brown,Transfer this to a bowl.
2. Peel and dice carrots.Wash well. Wash the cabbage. Heat 1 tablsp oil. When hot add green chillies.Saute.Add carrots and stir well.Add diced cabbage and continue stirring till the vegetables are lightly cooked. Cool
3. In a mixie jar add the fried vegetables, roasted ingredients,tamarind paste,salt and grind to a smooth paste.
4. Transfer the chutney to a serving bowl. Heat 2 tsp ghee in a pan.Sputter mustard seeds and a few curry leaves. Add this to the chutney.
4. This chutney can be used for mixing in hot rice,as an accompaniment for rotis and dosas too.

Note: Quick to make and just yummy to eat ,the spiciness can be adjusted according to your taste.It remains fresh for 3 to 4 days in the fridge. 
Bonn !!!!Appetite!!!!