LASSI ROSE FLAVOURWALI

STREET FOOD:  NORTH INDIA

U need:
Fresh curd: 3 cups
Rose syrup: 3 tablsp (can add more if you like it to be extra sweet)
sugar(optional): 2 tsp
Ice cubes: 3 to 4
Fresh cream: 1/4 cup

Method::
1. In the blender add all the ingredients and blend well.
2. Pour into tall serving glasses.
3. Drizzle some rose syrup on the lassi and serve cold.

Note: Lassi an eternal favourite of North India traditionally served as sweet lassi with malai on top, today is available in differnt flavours too each one yummy to taste..You can use Rooh Afza too to make the above Rose lassi. You can add some coarsely ground almond too for added taste.
Bonn !Appetite!!!!!!

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!!!!

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!!!!!!!!