Paneer Pav Bhaji Dip — A Bold, Cheesy Indian Dip

Paneer Pav Bhaji Dip is the ultimate party starter! This cheesy, spicy, fusion-style dip packs all the bold, buttery, street-food flavors of classic Indian Pav Bhaji-now transformed into a creamy, scoopable appetizer everyone will devour. This Pav Bhaji Dip is perfect for game nights, potlucks, holiday spreads, or anytime you need a quick, crowd-pleasing vegetarian […]

READ:Paneer Pav Bhaji Dip — A Bold, Cheesy Indian Dip

Make street style momos at home with this super easy recipe! Learn how to make the dough for momos, pleat them and make a vegetarian and chicken stuffing. Trust me, you’ll never call for takeaway again!

Making momos at home is easier than you’d think! And this recipe makes really juicy and delicious momos, just like the one from your favorite street-side momo place!

Momos is the kind of dish that looks complicated, but is actually really quick & easy. And this recipe is also super versatile, because you can stuff it with just about anything – vegetables, paneer, cheese and mushrooms, chicken or pork. In this recipe, I am sharing instructions for steamed momos, but you can shallow or deep fry them just as easily.

This street-style momo recipe makes for a really hearty and filling snack or appetizer. But tbh, sometimes these even double up as dinner with some sweet corn soup or thukpa, and no one complains!

Ingredients For Momos

Here’s everything that you’ll need:

For the dough

• Flour: All purpose flour or maida forms the base of the dough. You can use whole wheat flour but the wrapper will be really dense and chewy. All purpose flour or maida also adds more gluten and makes the wrapper easier to roll and pleat.
• Oil: Helps make the dough moist and pliable. I have used sunflower oil, but any neutral-flavored oil like canola or rice bran will also work.
• Lukewarm water: This is important to make the dough soft, pliable, and easy to work with. Hot water can make the dough tough and stringy, while cold water can make the wrappers dense, chewy and difficult to roll out.
• Salt: For seasoning
• Corn flour: For dusting (if needed)

Chicken filling

• Chicken: Boneless chicken thigh pieces or minced chicken. Thigh chicken works best here as it’s juicer, and stays tender throughout the cooking process.
• Other ingredients: Onion, celery, spring onion greens, ginger, and garlic, salt, pepper, and oyster sauce for flavor, aroma, and texture. Sesame oil helps make the filling moist and adds a nice nutty flavor, while coriander leaves add freshness.

Veg filling

• Veggies: Finely chopped carrots, mushrooms, onions, cabbage, and celery form the base of the filling.
• Soya granules: Add texture and a boost of protein.
• Soy sauce: For umami and saltiness
• Other ingredients: Salt, sugar, pepper, ginger, and garlic for flavor, aroma, and balance.

Making the Dough

The dough is a simple mix of all purpose flour, sunflower oil, salt, and lukewarm water. Kneading with lukewarm water creates some steam and a really pliable dough which is perfect for making momos. Once you finish kneading the dough, cover it with a damp towel and allow it to rest for 10 minutes before cutting it into small pieces – each piece should be approx 7 grams.

Filling – Veg and Chicken

The chicken filling is made simply by mixing all the ingredients together and is raw. It cooks along with the momos as they steam

For the vegetarian filling, we stir fry all the ingredients together. When steamed, veggies release a lot of water. So if they’re not precooked, you’ll end up with soggy, unappetizing momos.

How to Wrap Momos

1. Once the dough has rested, divide the dough into 2 parts & roll one portion into a cylinder roll on the counter top. Cut out small pieces of dough, each weighing 9 grams. This is about ½ tablespoon of dough. 
2. Prepare a greased plate or parchment paper and damp towel.
3. Take each piece of dough and roll it into a ball. Using the fleshy part of your palm, flatten each ball of dough into a disc. Using a rolling pin, roll out each individual piece into a very thin round wrapper. They need to be thin enough such that they appear to be slightly translucent. Thicker wrappers tend to taste very doughy so make it as thin as you can.
4. Place about a tablespoon of the prepared filling in the centre of the rolled out wrapper. Shape and seal the wrappers as shown in the video. In order to ensure that it is properly sealed, apply a little bit of water along the edges with your fingertip.
5. Place the stuffed momo on the greased plate and cover with the damp cloth.

How to Freeze Momos

Don’t get overwhelmed by the number of steps in this recipe; everything is really straightforward. I usually make a large batch and freeze the rest for later to save so much prep time. Frozen momos can easily last for up to a month without going bad. Here’s what you need to do:

• Step 1: Make your filling, roll out the wrappers and stuff them.
• Step 2: Place the stuffed momos on a silicone lined baking sheet in rows, making sure none of the pieces touch each other. Cover the tray with a clean, wet towel as you prep to prevent them from drying out.
• Step 03: Once all your momos are ready, place the tray straight into the freezer and freeze for 1-2 hours.
• Step 04: Transfer the frozen momos to a ziplock bag after divding them to into smaller portion. This why you can pull out only one bag at a time to prevent the rest from going bad.
• Step 05: When you are ready to cook, just place the frozen momos straight into the steamer and steam for an extra minute or two. There is no need to defrost them first.

Richa’s Top Tips

• Make sure to roll the dough thin to prevent thick and chewy momos.
• Feel free to customise the stuffing based on what you like and have available. Just avoid adding really water-y veggies like cucumber and tomatoes as those will break the momos during the steaming process.
• Do not overcrowd the pan when steaming the momos. These tend to expand on steaming and overcrowding the pan will make the momos stick to each other.
• To check for doneness, check the skin. It should be transparent-ish and non-sticky. If it feels sticky, steam for another minute or two.

Storage Tips

• Fridge: If the momos are cooked, allow them to come to room temperature and store in an air-tight box and refrigerate for up to a day. Cooked momos tend to dry out fast, so it’s best to eat them as quickly as possible.
• Reheat: Steam for 3–5 minutes to soften and refresh. Avoid microwaving as they can turn chewy.

Serving Tips

• Dips: Sweet Chili Sauce or schezwan chutney make excellent dipping sauces for momo.
• Soups: Eight Treasure Soup, Hot & Sour Soup, Or Thupka make for the best accompaniments for momos, especially if you want a light yet filling meal.
• Salads: Serve with this Asian Spicy Chicken Salad, or Three Bean Salad for a refreshing meal.

I bet everyones going to get super excited when you set the table with these homemade momos that taste street style!!

I love serving these with an assortment of dips to keep each bite interesting. Some of my favourite dips to serve these with include my homemade schezwan sauce and thai sweet chilli sauce. I recently drizzled a bit of chilli oil over my momos, and I don’t think I am ever have it any other way!

Watch the Video

This article was researched and written by Urvi Dalal.

The post Momos Recipe – Veg and Chicken appeared first on My Food Story.

Easy Dabeli Pizza Recipe – A Fun Indian Street Food Fusion

Imagine a snack that marries the bold flavors of dabeli with the comfort of pizza - that's exactly what this Dabeli Pizza brings to your table. It's loaded with mashed potatoes infused with dabeli masala, spiced peanuts, pomegranate arils, sev, and cheese (or your favorite vegan cheese), all nestled on mini pita breads. Add this […]

READ:Easy Dabeli Pizza Recipe – A Fun Indian Street Food Fusion

This one-pot pav bhaji recipe is perfect when you want all that street-style flavor without juggling multiple pans. Add a dollop of butter, squeeze of lime, and freshly chopped onions, and you’ve got yourself a plate of pure happiness!

Pav Bhaji always takes me back to my college days in Mumbai. I’m BIG on street food and I could never get enough of the buttery, spicy goodness that the street stalls whipped up. That rich bhaji, those crunchy onions, the perfect squeeze of lemon on top, all scooped up with buttery pav – I mean! 😋

There’s no way I could go without it even all these years later and I’ve got the perfect recipe to replicate that street-style flavor right at home! This Pav Bhaji is made in the instant pot or pressure cooker, which does all the heavy-lifting so that only FIVE minutes of hands-on prep are involved. And no compromises on taste or texture!

I love to serve this decadent, veggie-loaded bhaji with my homemade ladi pav and I SWEAR by both these recipes! If you’ve got the same college cravings like me then you also need to check out my Misal Pav recipe and my OG Pav Bhaji recipe. And of course, Mumbai’s famous Green Keema Masala toooo!

Ingredients for One Pot Pav Bhaji

Vegetables – Potatoes, carrots, capsicum, beetroot and peas — the hearty base that makes the bhaji thick, filling, and nutritious.

Soya Granules – These add extra texture and depth to the bhaji, as well as adding protein!

Onions & Tomatoes – Onions for sweetness and body, tomatoes for tang and depth that tie the masala together.

Ginger, Garlic & Green Chilli – The essential aromatics that add sharpness, heat, and earthiness.

Pav Bhaji Masala – The star spice blend that gives pav bhaji its signature street-style flavour. Any store-bought version of your choice works. 

Turmeric & Chilli Powder – For colour, warmth, and a gentle kick of spice.

Butter & Oil – Butter for richness and indulgence, oil for balance in cooking. I prefer to use a neutral oil like sunflower oil here. 

Pav (Bread Rolls) – Soft ladi pavs, perfect for soaking up the bhaji.Garnish – Fresh coriander, onions, and lemon wedges for brightness, crunch, and zing.

Steps To Make Pressure Cooker Pav Bhaji

Prepare the Base

• Heat butter + oil in a pressure cooker or Instant Pot.
• Add onions and sauté until golden. Stir in ginger-garlic paste and cook till aromatic.

Add Spices and Veggies

• Stir in pav bhaji masala, chilli powder,  turmeric, coriander powder and salt. 
• Add tomatoes and cook until they soften and the oil begins to separate.
• Add all chopped vegetables (potatoes, beetroot, capsicum, carrots, peas, and soya granules) 
• Pour in water, mix, and pressure cook until the veggies are soft.

Mash the Bhaji

• Once pressure releases, use a potato masher to mash the cooked veggies into a smooth, slightly chunky curry. Add water as needed to adjust consistency and squeeze lemon juice into the bhaji. 
• Add a little tadka of butter and spices to elevate the flavors even more. 

Toast the Pav

• Heat butter on a flat tawa or pan.
• Slice pavs horizontally, place on the pan, and toast until golden.

Serve

• Plate bhaji hot, topped with butter, onions, coriander, and lemon wedges.
• Serve with the buttery toasted pavs.

Richa’s Top Tips

• Don’t skip the butter! It’s what makes pav bhaji authentic and indulgent.
• For a deeper flavor, add a little kasuri methi (dried fenugreek leaves) at the end.
• If making ahead, keep bhaji and pav separate. Toast pav fresh before serving.
• Use a wide potato masher or even the back of a katori for a smooth, street-style mash.
• You can easily make this recipe vegan by replacing butter with oil.
• You can adjust consistency of pav bhaji to suit your preference. If you like it slightly runny, add some water. For thicker bhaji, mash the bhaji more and simmer uncovered for a few extra minutes to reduce excess liquid.

Frequently Asked Questions

Serving Ideas

• Always top with extra butter (the more, the better!).
• Garnish with raw chopped onions and lemon wedges.
• Serve with papad, salad, or pickles for a fuller spread.

Storage Tips

• Store in an airtight container in the fridge for up to 2 days. 
• You can freeze the bhaji in an airtight container for up to 2 months. Thaw and reheat with a splash of water. Toast pavs fresh. 

One bite of this Pav Bhaji and you won’t be able to stop! It’s super quick to make, just as delicious as the street-side version and perfect for the entire family to enjoy. Make this and send me your recreations over on my IG @my_foodstory! 

Watch One Pot Pav Bhaji Recipe Video

This article was researched and written by Navya Khetarpal.

The post One Pot Pav Bhaji | Pressure Cooker Pav Bhaji appeared first on My Food Story.

Easy Samosa Chaat Recipe with Chole | Street-Style Indian Snack

Craving a snack that's bold, vibrant, and guaranteed to lift your mood? Try this irresistible Samosa Chaat - one of Delhi's most famous Indian street food recipes. Ready in just 45 minutes, this layered vegetarian snack is easy to make at home and guaranteed to wow your family or guests. Save this street-style samosa chaat […]

READ:Easy Samosa Chaat Recipe with Chole | Street-Style Indian Snack

Peas Mango Sundal (Pattani Sundal, also known as Thengai Mangai Pattani Sundal) is one of the most popular sundal varieties, especially enjoyed along the buzzing beaches of Chennai. Made with perfectly cooked dry green peas sautéed in a simple mustard, curry leaves, and red chili tempering, this dish gets a delicious lift from tangy raw mango and freshly grated coconut. The sourness of mango, the subtle sweetness of coconut, and the earthy richness of peas come together to create a healthy, flavorful, and protein-packed salad. While it’s a festive favorite, this sundal is also perfect as a wholesome snack or as the protein portion of a regular lunch box.

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Ingredients

Each ingredient in this sundal plays a distinct role in creating its signature flavour, texture, and nutritional profile. Green peas provide a firm, protein-rich base with a gentle sweetness. Raw mango adds a tangy brightness, cutting through the richness and giving a refreshing contrast. Grated coconut lends a mild sweetness and creaminess, making the sundal more textured and satisfying. The tempering ingredients—mustard seeds, red chili, curry leaves, and asafoetida (hing)—bring warmth, aroma, and a slight heat; while sundal powder builds extra spice & earthy depth. Together, these ingredients deliver a dish that’s colorful, balanced, healthy, and very moreish.

• Dry whole green peas
• Raw mango (chopped)
• Red chili
• Sundal powder
• Grated coconut
• Salt
• Curry leaves
• Asafoetida (hing)
• For Tempering:
• Oil
• Mustard seeds

See recipe card for quantities.

Instructions

Hint: Always soak the peas overnight for best results—this helps them cook evenly and become soft without turning mushy. If you’re short on time, you can also do a quick soak by adding the peas to hot water for 3–4 hours.

Substitutions

• Vegan: This sundal is naturally vegan—no substitutions needed.
• Gluten-Free: Already gluten-free, making it a great option for those avoiding gluten.
• Low-Oil / Whole-Food Plant-Based: Reduce the oil in the tempering or use a quick dry-roast tempering method to make it lighter.
• Low-Sodium: Cook the peas without salt and add a squeeze of lemon instead of raw mango for flavor balance.

Even if you don’t personally follow these diets, chances are some of your friends or family do—and this recipe is versatile enough to accommodate them.

Variations

• Spicy: Add chili flakes or finely chopped green chilies while tempering to give the sundal a lively kick.
• Deluxe: Toss in extra grated coconut, roasted nuts, or crispy fried onions for richness and crunch.
• Kid-Friendly: Mix in soft mashed potato or lightly crushed plain crackers for added texture that kids will enjoy.
• Optional Additions: While this recipe is traditionally made without onion (perfect for neivedhyam/prasadam), you can add finely chopped onions or sautéed garlic for a regular everyday version if not preparing it as an offering.

This way, you can cater to different tastes, dietary preferences, or occasions while still honoring the traditional preparation.

Storage

Store the sundal in an airtight container in the fridge. It stays fresh for 2–3 days. Because of the raw mango and grated coconut, this sundal does not freeze well, as freezing can change the texture and flavor of both the peas and mango. For best taste, always prepare fresh or consume within a few days.

Related

Recipe Card

The post Peas Mango Sundal (Pattani Sundal) appeared first on Subbus Kitchen.

Indian Chaat meets Tostadas! Cilantro mint lime chutney marinated beans on crunchy tostadas with sweet maple lime sauce and cooling yogurt, are an Indian fusion dish that’s a perfect starter, snack, or even entree! No cook (Options for soy-free nut-free gluten-free)

These no-cook tostadas use canned beans, prepared tostadas, and lots of delicious sauces – no cooking needed! The only cooking you’d need to do is if you are making your tostadas from tortillas. Prepared tostadas are readily available in most grocery stores.

I wanted to make a fun dish with beans, and I took inspiration from chaat, which is a family of Indian snacks or street food characterized by these awesome combinations of different textures and flavors. Especially papri chaat which has crisp crackers paired with mashed potatoes or chickpeas or both and chutneys, sauces and yogurt for a fantastic salad like hearty nachos if you will. Many chaat recipes have crispy, spicy, sweet, and tangy all together. They’re great as snacks or can be a refreshing meal.

I took inspiration from those flavors and textures. Usually, I make this chickpea potato chaat with small crackers, where you take some cooked chickpeas and cooked potatoes, toss them with some spices and chutneys, and layer them with yogurt, more chutneys, and some chopped crunchy veggies.

I turned that dish into this tostada, where we take crispy tostadas and make marinated beans that are soaked in a delicious green chutney, instead of chickpeas, along with cucumber and onion. We top the tostadas with these beans and then add a good drizzle of seasoned non-dairy yogurt and this sweet, tangy, maple-lime sauce to bring all of those flavors together. It’s absolutely fantastic and delicious! The maple lime sauce is a sub for tamarind date chutney. If you have tamarind chutney, use that for more Indian chaat flavor.
Try more Indian salads- Mango Zucchini chickpea Indian spiced oil salad and my Kachumber Salad !

This recipe is very versatile. If you want to control the heat, use less of the green chili, and choose a milder chili.  If you don’t have tostadas, you can make your own! Those instructions are in the recipe notes. If you don’t like cilantro, you can make a mint chutney with more mint leaves instead of the cilantro.

Chutney bean tostadas are just fabulously crispy, zesty, refreshing, and hearty. They are a perfect summer meal!

Why You’ll Love Chutney Bean Tostadas

• perfect warm weather meal or snack – no cooking required!
• incredible combination of flavors and textures! marinated beans, sweet and savory chutneys, creamy cooling cumin yogurt drizzle, on crunchy tostadas
• soy-free and nut-free with easy gluten-free option

Continue reading: Cilantro Mint Chutney White Beans over Crispy Tostadas (no-cook! Papri Chaat inspired)

The post Cilantro Mint Chutney White Beans over Crispy Tostadas (no-cook! Papri Chaat inspired) appeared first on Vegan Richa.

Bombay Vegetable Sandwich Recipe with Homemade Chutney

Bombay Sandwich is a classic Indian vegan street food recipe! This grilled plant-based snack is stuffed with aloo masala, veggies & cheese, making it the best vegan sandwich ever! Plus, it can be made in 15 minutes! 

READ:Bombay Vegetable Sandwich Recipe with Homemade Chutney

It’s another month, and another Bread Baking Babes bread post. You might have noticed that we’ve recently been baking once every two months rather than every month. We decided to do this as it was easier for us. This month it was my turn to pick a bread and chose Jamaican Coco Bread/ Coconut Milk Bread.

Jamaican Coco Bread are soft, fluffy and slightly sweet half mooned shaped coconut buns from Jamaica. They’re common across other countries in the Caribbean too.  Jamaican Coco Bread supposedly gets its name from the generous amount of coconut milk in the dough. Its folded shape can be pulled open easily making it perfect for sandwiches. Jamaicans like these buns best stuffed with creamy cheddar cheese or a beef patty. Jamaican beef patties are flaky pastry pockets with spicy beef filling.

Jamaican Coco Bread are somewhat like the Chinese Baozi or steamed Bao buns to look at. These can be eaten on their own or sandwiched with vegetable or meat fillings. I would also suggest a filling of mild cheddar cheese and thin slices of apple or apple-ginger jam.

These Coconut Milk Breads are a staple, sold everywhere on the islands and make for a filling meal-on-the-go. No quite knows the origin of this slightly sweet little breads. It is thought to have been invented by the local population of slaves and indentured labourers who worked on Caribbean sugar plantations. They were poor and had to make the most of whatever little they had. It’s not surprising that some of the best things come out of adversity.

Coco Bread is made from a slightly sweet, yeasted enriched soft and elastic dough. The dough is proofed and then portioned and shaped into balls. These are rolled out into about 6-inch circles that about 1/4-inch thick. A mixture of melted butter and coconut oil is brushed over the dough circles, and they are folded over in half. This keeps the flaps of dough a little separation, making it easy to open them for sandwiches.  A little more of the butter-oil mixture is brushed on top and they’re allowed to rise a little. After proofing, we portion the dough into balls, and roll the balls into rounds. Then they’re baked till golden brown.

In any recipe that requires coconut milk, freshly squeezed coconut milk gives you the best flavor. However, canned or packed full fat coconut milk works just fine. You can use reconstituted coconut milk powder as well. What you need is thick coconut milk but not coconut cream which tends to be much thicker.

The breads are typically large enough to make a sandwich, so the recipe below should make 8 Coco Breads about 6-inches in diameter. Make 6 of them if you want slightly larger ones. Some people roll the dough quite thin (about 1/8-inch thick or so) while others roll it out a little thicker. I prefer mine rolled out about 1/4-inch thick so they puff up a little more on baking.

The Bread Baking Babes are –

Bake My Day – Karen

Bread Baking Babe Bibliothécaire – Katie

Blog from OUR kitchen – Elizabeth

Feeding my enthusiasms – Elle

Girlichef – Heather

A Messy Kitchen – Kelly

My Kitchen In Half Cups – Tanna

Bread Experience – Cathy

Karen’s Kitchen Stories – Karen

 

The post Jamaican Coco Bread appeared first on My Diverse Kitchen - A Vegetarian Blog.

Street-Style Chinese Bhel (Vegan Crispy Noodles Salad)

Chinese Bhel is a delicious Indo-Chinese vegan snack made with crispy fried noodles, colorful stir-fried veggies, and bold, tangy sauces. This quick and easy Indian-Chinese crispy noodles salad comes together in just 45 minutes - perfect for a fun appetizer, potluck, or party snack. This fusion recipe shows you exactly how to make crispy noodles […]

READ:Street-Style Chinese Bhel (Vegan Crispy Noodles Salad)

Alasanda vada or Black eyed peas croquettes are a traditional South Indian fried snack. They are crispy on the outside and fluffy inside.

The post Alasanda Vada Recipe appeared first on Cook's Hideout.

 

Originally posted 2017-02-26 20:40:07.

The post Litti Chokha (Bihari Sattu Litti) appeared first on Manjula's Kitchen.

Ras Omelette is a popular street food from Goa. Traditionally this is a meat based dish but this is a vegetarian version. So, instead of serving the omelette with xacuti gravy, it uses a spicy tomato gravy. Ross omelette is a favorite with Goan locals as a nighttime fuel after their dancing sessions. But this...

Read More

The post Ras Omelette Recipe appeared first on Cook's Hideout.

Here we are in lockdown and its getting hard to get by each day without going out and interacting personally with loved ones.. Thank God we are still getting supply of essentials.
It is such a heartache to watch the news with casualties spiking up at insane rate.

Masala Puri - Bangalore Delight!

So Food comes to my rescue. Lately am indulging in preparing and dishing out many chatpata meaning tangy, sweet, spicy street food from India. Along with fond memories it brings in the much needed warmth and comfort around the house. And it definitely makes for a hot topic that tops the list during video meets and chats with family and friends.
Many are enjoying baking, cooking a feast for their families and some getting out of their comfort zone and trying out new things. Me am stuck with fast food  and comfort food for now :)



Masala Puri is a street food from south India. Hailed as Bangalore's delight, is loved by millions across the country and is now becoming an international fare. It is a famous south Indian fast food loaded with spicy, tangy, tart and thick sweet flavors all bundled up in one plate.

I say its Indian Nachos :) where a plateful of crushed puris is drenched in desi goodness like hot dried white peas curry followed by onion, tomatoes, green chutney, sweet chutney, sev etc ..innumerable toppings of your choice! Wait there is more, if any curry is left use it as a side dish to enjoy with your rotis.
Actually my kid pours all the deliciousness over his plate of spicy Doritos(No Kidding:)) It tastes great. Try it.

Doritos Masala :)

I have always been a Ragada pattis girl which is a street food from Mumbai. And I am actually surprised that I have not registered it on my blog yet! Point mentally noted. Have been enjoying this Masala Poori treat every now and then during our get togethers and festival meets. Finally thought of putting it up on my blog. Btw you may also check out Pav Bhaji, Vada Pav, Missal Pav too.

I am always looking for a quick, easy recipe that wont compromise on the taste and flavors. So after scanning through few recipes and trying out couple of times, came up with this combo of ingredients which screams less is more and gives out great flavors and swad that is sure to make your soul happy!


Lets get to the recipe:

Please be kind to leave message in the feedback box if you like this recipe:

Ingredients:

Curry:

• 1 cup dried white or green peas (vatana) soaked overnight or 4-6 hours atleast
• 1 med size potato peeled and cut into big 3-4 pieces
• 1 bay leaf

• 3 tbsp oil
• 1 med size onion sliced
• 1 tomato chopped chunkily
• 1/2 tsp cumin seeds
• 1 inch cinnamon stick 
• 3 cloves
• 3-4 pods garlic chopped roughly
• 1 inch ginger piece chopped roughly
• 4 green chillies chopped roughly [adjust as per your spice level]
• handful mint leaves [ 4-5 leaves will do too if you can]
• handful cilantro leaves along with stem will do
• big pinch turmeric pwd
• 1 tsp garam masala pwd
• 1/2 tsp chat masala pwd
• 1 tsp coriander pwd
• 1/2 tsp tamarind pulp [optional -[ if you feel your tomatoes are not sour enough]
• 1/2 tsp jaggery/sugar [optional]
• salt to taste

Toppings:

• finely chopped onion
• finely chopped tomato
• finely chopped cilantro
• date tamarind chutney [store bought]
• sev [store bought]
• Puris [store bought] - can use Doritos spicy Chips as a substitute :) 

Preparation:

• Use Instant pot(IP) to pressure cook the soaked dried peas. Add 3 cups of water with peas, potato, bay leaf. Pressure cook on high manual - 22 min. QPR release after 15 min or let it NPR. If using pressure Cooker, let it blow 3 whistles. Let the cooker cool down and allow pressure to release. Take out the peas and mash gently. Keep aside.
• In the mean time, take a pan, heat oil, add cumin seeds, cinnamon, cloves, add onion and saute for few minutes, once its translucent add ginger, garlic, green chillies, saute further for couple more minutes, add tomatoes and cook for 2-3 minutes more till tomatoes soften. 
• Transfer this cooled mixture in mixer along with mint and cilantro leaves. Grind to a paste- you get nice green color.
• Now in the same pan, add little oil and on low medium add turmeric, garam masala, chat masala, coriander pwd and quickly stir. Pour the ground paste and mix everything. 
• Now add the cooked dried peas give it a nice stir, add water as required consistency then add salt.
• This curry thickens as we have potato in it. Consistency should be on the med thinner side- pourable consistency over the puris.

Serving: 

• First lay out roughly crushed puris on a plate. Pour the warm vatana (peas) curry over it. Then add tbsp chopped onions, 1 tbsp tomatoes, 1 tbsp sev, little cilantro, date chutney[sweet], cilantro  chutney and start relishing it! I promise you will wipe out in no time... :)
• Please add any amount and kind of topping of your choice!! You are the King of your own tastebuds :)

njoY!! happY cookinG!!

India's very own street side vegetable burger! You cannot go to Mumbai and NOT have VADA PAV- its a mortal sin if you do that ...lol

VADA PAV

This snack is synonymous with the city of Mumbai, with almost every resident, from factory workers to college students to Bollywood stars, to Visitors are unabashed in declaring their love for it. This street side business has given life to hundreds and thousands of families. A Vada Pav cart owner may be a millionaire for all we know. It is a meal of a poor and snack of the rich. Fills every one's tummy with yumminess!



Vada Pav is a crispy, flavorful sandwich that is consumed in millions across India’s financial capital and largest metropolis every single day. It's made with potato as filling for the vada which is dipped in chickpea flour batter and deep fried. It is then kept in between pav[bread roll] and served with various spicy and tangy dry/wet chutney and fried green chillies. There was a time when I used to ask for extra dry chutney from the vendor. I then brought the leftover chutney home and ate with my roti... its super yummy!

I lived with my aunt in Mumbai for a couple of years when I started work. There used to be a cart by the gate outside the colony which was taken care by a lady who was a widow. She made such excellent Vadas- the taste still lingers on my tongue. To relish hot Vadas which is made in front of you has its own bliss.
Now when I think of it, during shopping breaks I preferred to have Pav Bhaji , Chatpata mumbai special sandwiches or Cheese loaded Sandwiches :) wonder why?


One will find a thela of Vada Pav outside every train station - I am sure thats the hottest spot that is there for a great business! Tired commuters who are always in a hurry to reach somewhere take a quick break indulging in a flavorful Vada Pav which will keep them full till next pang of hunger :)
Mumbai and Vada Pav are inseparable!


Thanks to my aunt who happens to be a great cook and my goto chef :) Its her recipe that I am sharing here.

So without any further delay lets check the recipe:

We will need following: please dont lose interest looking at the ingredients, :) it just has few steps but can be done in fairly good amount of time.

Ingredients:

Dipping Batter

Moth Bean seeds are a good source of proteins and other essential minerals and vitamins.
It can make an excellent protein supplement to Vegetarian diet. Maximum benefits can be reaped when it is soaked and sprouted. The coconut base thin spicy curry has all the masala ingredients that provides adequate minerals and nutrients to our body. If we use the oil sparingly (if you are making this dish often) it will prove to be a more healthier dish.

Getting back to blogging after a short break, feels so good to be back in my comfort zone :)
It was Monday, Presidents day a long weekend in USA. Had a busy rest of the weekend having too much fun! Thought of lazying around while cleaning up the house and at sharp 11:08am had a craving to eat pav bhaji after my eyes wandered on the potato bag in the pantry :) Got lucky as I had all the ingredients in the fridge except pav (Indian bread). After begging for 5 minutes to my Pati-dev who thinks weekends are his right to be a couch potato, sent him off to the store to get the pav while I geared myself to make some YUMM-O street food.


This dish is a big hit at my house and relished amongst my friends. I got this recipe from a Juhu beach vendor in Mumbai on Youtube some years back. Can't go wrong, right? I have customized the recipe just a little bit as per my convenience. I was actually surprised to see couple of ingredients that went into it like kasoori methi and hing. Well, it only adds more great flavors to say the least.

Another huge USP of this dish, can add as many variety of vegetables you want and kids will not even know :) because potatoes overpowers the rest of the clan :)- So yes, Moms can go YAY!!










Pav Bhaji was invented as a midnight dish by street food vendors, made with all the leftover vegetables from the day, mashed up together, with loads of added spice, and butter. Bhaji is the Marathi word for a vegetable dish, and pav probably comes from the Portuguese word for bread.

All I can say is try it and see if you like it.

Ingredients:

For the Bhaji:

• 2 big potatoes boiled, peeled and mashed lightly
• 4-5 ripe tomatoes chopped ( if not sour enough, add extra tbsp of tomato paste)
• 1 capsicum chopped
• 10 flowerets of cauliflower (roughly chopped)
• 1 small carrot chopped (optional)
• 1/2 cup peas boiled
• 1 1/2 tsp ginger garlic paste
• 1 tsp Kashmiri chili pwd (to give more color than spiciness)
• 2 tbsp butter
• 1/4th tsp turmeric pwd
• 1- 2 tbsp pav bhaji masala (everest or mtr)
• handful chopped cilantro leaves
• 1 tbsp fenugreek leaves
• pinch asafetida 
• 2 tbsp of oil
• food color orange 1 pinch ( if you want that gorgeous color :))

To Fry the Pav:

• Butter
• Cilantro leaves
• Prepared Pav Bhaji

Garnish Ingredients:

• Chopped onion
• Sev
• Lemon pieces
• Dallop of butter on it

6 Pav (store bought for now)
Minimum 2 Pav each person to relish all that goodness of buttery bhaji :)


Preparation:

• In a non stick pan, heat oil, add capsicum, cauliflower, (carrots if using it) and quickly saute it for 2 to 3 minutes. 
• Add ginger garlic paste and let it cook for little bit more till the raw smell goes away. Add asafetida, kasoori methi and cook for a minute.
• Now add chopped tomatoes and saute it for couple of minutes. You can add 1 tbsp butter now and let it cook till you see some oil coming out from the corners. Stir in between.
• Add masalas - turmeric pwd, chilli pwd and pav bhaji masala, salt mix everything together quickly. 
• Add boiled potatoes and with a masher, start mashing everything together. Add water little by little till you get the consistency of thickness/thinness you want. It is always semi thick. Potatoes basically absorb water. 
• Taste it and see if it needs adjustment, if your tomatoes are not sour enough, add lemon juice.
• Add food color if you want.
• Let it cook on sim flame for about 7-8 minutes. Keep stirring in between and add water as you like. Add another tbsp of butter :)
• Garnish it with Cilantro and switch off the gas.

How to fry the Pav just before serving:

• Cut the Pav in the centre and semi open it.
• On a frying pan, add butter, as it sizzles add bhaji, cilantro and place the pav face down and cook for few sec. Drizzle some butter or oil on top and serve hot.

How to Serve Pav Bhaji:
Serve good amount of bhaji in a compartmented plate, chopped onion, cilantro and lemon slices on one end, you can add onions, sev and butter on top of the hot bhaji, and masala fresh pav on the other side.

Trust me, eating is much easier than writing how to serve Pav Bhaji :):) (joke)

If you are street food junkie, you may also like
Missal Pav,  Baked Potatoes Wedges,  Mumbai's special Masala Sandwich

njoY!! happY cookinG!!

Health Benefits:

Due to the increased interest in foods that are low-carb or low-glycemic index, the potato has unjustly earned a bad reputation. Potatoes consumed in simple roasted, grilled, boiled, steamed manner with little or no oil/butter is very healthy and nutritious for health.
It is loaded with calcium, phosphorus, zinc, magnesium, iron that helps in having strong bones.
It has vitamin B6 which supports heart health.
Choline is a very important and versatile nutrient in potatoes that helps with sleep, muscle movement, learning and memory.

Aloo tikki chaat is a tongue tingling, mouthwatering delight which is served hot with a combination of red, green and brown chutneys and condiments such as thinly sliced onions, julienned radish and ginger. It is a very popular street food in India which is enjoyed by everyone. This is a typical Delhi style aloo tikki...

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The post Quick Aloo Tikki Chaat (Potato Patty Chaat) appeared first on Mamas Secret Recipes.

These kind of chicken kebabs can be found only at an Afghani restaurant, in fact that’s where I got to taste them for the first time and have been so much in love with them ever since that I resorted to experimenting with the ingredients to get the exact flavour that is so appealing to your taste buds and this is the closest I could get after 3 or 4 trials. Infused with a subtle hint of cardamom & saffron flavour. spiced up with turmeric, coriander, black pepper, some ginger garlic paste and some small green chillies for a little sting, these kebabs are one of a kind. They can be grilled on the barbecue or under a broiler till they are just done, not over done so that they are soft and moist inside when you bite into them. They go so well with naan or rice. You could also roll them in a chapati(flat bread) with some condiments and enjoy them for lunch. So yummy!

Ingredients:
1 lb chicken breasts
1 medium size onion
2 small green chillies
1/2 cup cilantro
1 tsp black pepper
1/2 tsp turmeric
1 tsp coriander powder
6 green cardamoms
1 tsp ginger garlic paste
1 tbs vegetable oil
1 egg yolk
a pinch of saffron
salt to taste

Instructions:
1. Clean, wash and cut the chicken breasts into cubes and towel dry them.
2. Finely chop onion, green chillies and cilantro.
3. Mix together all the ingredients with the chicken cubes except the egg yolk and oil. Mince them together in a meat grinder.
4. Remove in a bowl and then add the egg yolk and 1 tbs oil to the chicken mince and mix well.
5. Now make golf ball size rounds of the kebab mince and set aside. Oil the flat metal skewers and with wet hands take a kebab round in one hand and place the flat metal skewer on it with the other, envelope the kebab mince around the skewer smoothening it evenly and shaping it like a sausage to your desired length. Keep wetting your hands as you shape them, otherwise the mince will stick to your hands and become unmanageable.
6. Once you are done shaping all of them, baste them with oil.  place them gently on a cookie sheet covered with tin foil with a wire wrack or grill grate on it.
7. Grill them under the oven broiler for 3-4 mins on each side until just done. When you turn them over to grill on the other side baste them again with oil.  The kebabs should not be over done. They taste delicious when they are moist but cooked.
8. Let them rest for 2 minutes them gently slide them out carefully using oven gloves while still hot.
9. Enjoy with naan or roti, salad and chutney.

You may also like these:

Persian Style Saffron Rice

My Koobideh

Minty Kebabs

The post Chicken Shammi Kebabs Afghani Style! appeared first on Mama's Secret Recipes.

“Sundal” a south indian delicacy is a delicious salad which is mostly enjoyed as a snack especially at the beach.
Strolling along the shore at the Marina Beach (Chennai, India) on a hot summer evening, all you would crave for is this “sundal”. It is a tongue tingling melange of boiled dried yellow peas tossed with chopped pink onions, grated fresh coconut, green chillies, green mango, ginger, cilantro, salt and drizzled with freshly squeezed lemon juice, then infused with flavour by tempering with mustard seeds, dried red chillies, curry leaves and asafoetida. Such a popular street snack to enjoy at the beach and so yummy!

This ‘sundal’ is usually made with dried whole yellow peas called ‘battani’ in tamil. If you don’t find it in the stores the best alternative is chickpeas. I prefer using the dried chickpeas to the canned ones even though it is more time saving and convenient. Canned food has always been my last priority for most of the food items as you know it not only contains preservatives but most of its nutrients are lost during the canning process, therefore are not as flavourful and tasty as well. It probably takes the same time to dump the dried chickpeas into the instant pot, add water and close the lid as it takes to open a can of chickpeas and rinse before using them. Why not make good choices and reap the health benefits by incorporating wholesome foods in our diet and avoiding canned foods?

It is best to hydrate the chickpeas prior to cooking. If they are soaked all the way through, then they not only swell up and soften evenly but also in less amount of time. It is much easier cooking them in the Instant Pot as it not only saves time but is so convenient. You could also pressure cook them in the Instant pot without soaking them but it would take longer – between 45 minutes to an hour, while pre soaked chickpeas are al dente tender in 35 minutes. Slow cooking them in the Instant Pot retains all their water soluble nutrients such as vitamins, minerals and antioxidants. Pre soaking them and draining away the water does break down the complex sugars that produce gas but very slightly (upto 25%). I prefer not to drain out the soaking water to prevent the loss of the valuable nutrients.

With this ‘sundal’ are tagged so many memories too. Here is one …..
I remember, I still remember
the taste, the flavour
the whiff of the aroma
that hit our olfactory nerves
as we sat watching the waves
dancing in glee
bouncing on the shore
as if they were enjoying
our company!
Yes, I still remember
those little vendors
scooping out the ‘sundal’
with their little hands
while we sat waiting,
drooling with impatience
over this sensational concoction,
this melange of flavours
that stimulates your brain
and leaves you craving for it
over and over again!
But in all this ecstatic endeavour
little did we realize how hard
those little hands worked
to combat their dire needs
to help, support and provide
for their poverty stricken families.
They were little kids indeed
but burdened down
by so many responsibilities!!

Here’s the recipe:

Ingredients:
1 cup chickpeas
1/2 a medium onion
1-2 green chillies
1/4 cup cilantro chopped
1/4 cup coconut grated
1/3 cup green mango chopped or grated
1 inch piece of ginger julienned and chopped.
Juice of half a lemon
a pinch of asafoetida
a few curry leaves
1/4 tsp mustard seeds
1 tsp ghee(clarified butter)
1 – 2 dried red chilies

      

Instructions:
1. Soak the chickpeas overnight or at least for 8+ hours to hydrate them to the core.
2. Place the soaked chickpeas in the Instant Pot and Pressure cook on manual for 30 – 35 minutes till they are soft but al dente.  It is up to you to use the same water to cook or discard it. I prefer not to lose the valuable nutrients in the water so I use the same. Sauté till the chickpeas absorb all the water left in the Instant pot. If you forgot to soak them, just cover them up with boiling water and simmer on the stove till they are soft and tender. Or slow cook in the Instant pot.
3. Add to the boiled chickpeas, chopped onions, green chilli, ginger, cilantro, grated coconut, squeeze in the lemon juice and toss them we till they get mixed well.
4. Heat the ghee in a tadka (tempering) pan. When hot, crackle the mustard seeds, then add dried red chillies followed by curry leaves and asafoetida. Immediately pour the tempering over the chickpeas. Toss once more to mix well. Enjoy!

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The post Chickpea ‘Sundal’ Salad appeared first on Mama's Secret Recipes.