Wednesday, December 13, 2017

Bun tikki

Old times never get fade from over memory


We remember them a lot and crave for that non branded  street foods which we have  relished outside our college /university campus.

They were fresh and all were made in front of your eyes.  
One thing was tikki bun which could beat your burger
Wahi college Wala bun tikki

Bun Tikki


Ingredients:-

Buns 2-3
Boiled potato 3
Bread 2 slices (sides cut)
Paneer 250 gms
Corn flour 3 tbsp
Hawkers Masala
Roasted crushed zeera 1 tsp
Red chilli flakes 1 tsp
Chaat masala  1 tsp
RECIPE

For tikki - In a bowl  mix mashed potatoes, paneer, corn flour,  crushed wet bread slices. Add salt, red chilli powder and make round tikki and fry till crispy
Then cut the bun and make  cavity in center.  Heat bun over Tawa and put masala inside the bun and press crunchy tikki with hand little and place inside hot bun.   Serve with choice of chutney and sprinkle done masala over it. 


Saturday, December 2, 2017

Almond chikki

Come winters and Indian mothers have lot of munching bites for their kids. Whether ladoo, chikkis, panjiris or nimkis.



Here's quick recipe for chikkis



Almond chikki

Ingredients

Almonds chopped 1 cup
Jaggery/gud chopped 1/2 kg
desi ghee 2 tbsp



In a thick wok add ghee and chopped jaggery. Let it melts completely with constant stirring.
Take off flame and add chopped almonds.
Mix well.
Take greased plate n spread it evenly with knife or spatula before the mixture gets cooled.
Let it set for one hour.
Cut in desired shape
Enjoy

These are pure desi style rocky roads.
You can use mixed nuts and dark plain chocolate too in place of jaggery

Friday, December 1, 2017

Saag mutton

Saag mutton


Winters special


1 kg of Mutton
1/2 kg spinach (Palak)
2 Tomatoes grated
2 Onions fine chopped
1 tsp. of feared Ginger (Adrak)
1 tsp. Coriander Powder
1 tsp. Red Chilli Powder
1 tsp turmeric powder
Salt
2 tsp. Garlic Paste
Garam masala 2 tsp
1 ladle Cooking Oil
METHOD
Add oil in a pressure cooker and heat.
Add the grated ginger, garlic and fine chopped onion and fry the onions for a few seconds. Add mutton and bhuno for, 20. Mins at low heat.
Add tomato puree and cook till oil leaves sides.
Add fine chopped palak nd mix. Cook till palak reduces to half qty.
Add salt and spices
Add enough water. Close the pressure pan and allow the meat to cook until soft. Or till 3-4 whistles
Open lid and simmer till water dries up
Add garam masala
Just bhuno meat in palak till oil leaves sides .
If necessary, add little water to get a gravy.
Serve with rice

Thursday, November 30, 2017

Kong kehwa

Good morning


Kong kehwa

It's very shahi kehwa where green leaves (kashmiri kehwa tea leaves) brewed with saffron threads.
KASHMIRI KEHWA--KASHMIRI TEA
Kashmiri Kong kehwa
Saffron Kehwa
Ingridents
(for 1 cup of tea)
1/4 tsp kashmiri kehwa tea leaves.
sugar.
1 inch long piece of daalcheeni (Cinnamon).
2 elaichi (Cardamom).
2 threads of kesar /Kong (Saffron).
2 Almonds crushed
Method
Put 11/2 cups of water in a pan.
Add Sugar, crushed cinnamon .Boil it for 1 minute.
Add tea leaves and boil for 30 seconds and filter it.
Now add cardamom (Crushed), saffron and crushed almonds.
Serve hot



Friday, September 22, 2017

MAHARASHRTA KA SABUDANA VADA


MAHARASHRTA KA SABUDANA VADA



Ingredients 

Sabudana ( 1 cup)
Boiled potato 2
Roasted peanuts 10-12
Cumin seeds (1 tsp)
Green chillies finely chopped 2
Ginger finely chopped 1tsp
Red chilli flakes 1 tsp
Rock salt
Oil (for frying)

Method

Soak sabudana in water for 3-4hours in plenty of water
. Strain and wash well under running water so that all starch go away. You get sabudana pearls.

Crush peanuts, green chilli n ginger in grind. Coarse crush.

Mix boiled mashed potato, sabudana pearls, green Coarse mixture, salt, zeera, red chilli flakes
. Mix well.
Using your wet palms, make balls

Heat oil in a kadhai and deep-fry the Sabudana Vadas. Serve with chilled dahi.

Ps:- please be careful while frying vadas and keep yourself away from wok. Sabudana may pop up




Thursday, September 21, 2017

Jammu Wali Kachaloo ki Chaat

Jai Mata di

Navratris are in full swing. Jammu is all set for nine days fasting and feasting.
Too much cooking and lots of fun.
Here a recipe for Jammu ki favourite Kachaloo ki chaat. Pure Falahari chaat

Navratra special

Jammu Wali Kachaloo ki Chaat

Boiled Kachaloo (Taro) 1 kg
Roasted ajwain 1 tsp
Red chilli flakes 2 tsp
Crushed green chilli 1
Kala namak 1/2 tsp
Tamarind pulp 2 tbsp dissolved in 1/4 cup water.
Juice of one lemon.

Method.

Peel and cut kachaloo into bite size pieces.
put in mixing bowl.
Add all ingredients .
Mix well with spoon gently.
Serve immediately.
Chaat is ready



Saturday, April 8, 2017

Vaishno Devi wali Chaat

JAI Mata Di

Chaats are Indian Heartbeat . You find it in every nook and corner of India.

Many varieties , hot or cold, crunchy or mushy . It's full meal in itself

Almost everyone has visited Vaishno Devi Mandir . You must have tasted Chaat on enroute to Mata ka darbaar .

It's very spicy, fruity and fulfilling . So here's recipe

Vaishno Devi wali Chaat


Ingredients

Boiled potato 1
Boiled taro root (kachaloo) 1
Banana 1
Cucumber 1
Tamarind pulp 1 tbsp
Roasted carrom seeds/ajwain 1 Tsp
Black salt
Red chilli flakes

Method

Mix tamarind pulp in 3_4 tbsp water .
Peel and cut potato, taro root in big cubes.
Cut cucumber and Banana in bite size pieces .
In big bowl , add potato,taro , banana, cucumber . Mix well. Add salt, red chilli flakes , carrom seeds and tamarind pulp with water.
Mix everything well and serve immediately.
PS :- you can add other fruits like apple, pomegranate etc .

Thursday, April 6, 2017

Dilkhush Raita

When you are confused between various Raitas and could not reach on the decision which one to make ,. Here is dilkhush Raita ( a combo of many riatas)

Only one thing to keep in mind is qty of ingredients used . Otherwise it will be mess .

Dilkhush Raita 





Full fat Curd 2 cups
Milk 1/2 cup
Boiled potato 1
Small onion chopped 1
Small tomato chopped 1
Cucumber 1/2
Roasted crushed zeera 2 Tsp
Black salt
Red chilli flakes

Method

Chill boiled potato with skin in refrigerator for one hour. Peel and cut in small cubes

Peel and grate cucumber and keep aside

Whisk curd and milk in big bowl with fork. Add black salt . Mix well.

Add grated cucumber. Mix
Add potato, onion and tomato. Mix well with fork.

Add red chilli flakes and crushed cumin .

Serve chilled .

PS:-. This is so tasty that you will make it again Nd again

Sunday, March 26, 2017

Farsi poori

Farsi poori

This is masala poori in gujrati cuisine. Usually made during festivals to relish with chai


INGREDIENTS

MAIDA : 2 cups
Sooji 2 tbsp
Ghee : 3 tbsp
Cumin seeds : 1/2 tsp
Carrom seeds 1/2 tsp
Black pepper powder : 1/2 tsp
Salt
Methods
In a big bowl and add flours and cumin seeds, coarsely ground black pepper and salt to taste. Mix ghee, salt and knead stiff dough with water.
Make balls and shape into cylinders. Cut each cylinder into discs and roll into pooris.
Fry pooris in well heated oil.

Thursday, March 23, 2017

Masala Muthiya

Gujju Farsan

Masala Muthiya


Ingredients


Wheat flour 1/2 cup
Gram flour 1/2 cup
Corriander leaves handful chopped
Green chilli 2 chopped
Onion chopped 1
Salt
Ginger grated 2 tbsp.
Cumin seeds 1 Tsp
Red chilli flakes 1 Tsp
Oil 1 Tsp
Method
Mix all ingredients in big bowl and knead a soft dough with water. Make a big log and steam it for 30-40 mins.
Cut in pieces and either fry
Or make tadka of few mustard seeds , sesame seeds, curry leaves in a big wok with 2 tbsp oil and mix steamed muthia and serve hot with green chutney and hot tea.

Friday, March 17, 2017

Lehsun-hari Mirch Khakhra

Another gujju dish which is so easy to make . It is just an instant papad which is spicy and healthy

Lehsun-hari Mirch Khakhra



Ingredients

Wheat flour 1 cup
Gram flour 1/2 cup
1 tsp cumin seeds
1/2 tsp chilli powder
a pinch of turmeric powder
a pinch of asafoetida (hing)
Garlic crushed 1 tbsp
Green chilli crushed 1 tbsp
Salt
Refined oil 2 tbsp
Method
Combine all the ingredients and knead into a soft dough using water. The dough should be smooth and soft.
You can add any flavours in attachment like Methi leaves etc.
Make balls and roll out in thin chapattis of papad size
Heat a non-stick tava (griddle) and cook each khakhra on a slow flame till light brown marks appear on both the sides.
Take kitchen napkin and fold it and hold in your palms and press hard on khakhra till it turns crispy .
Relish with tea
Instant papad is ready

Bun tikki

Old times never get fade from over memory We remember them a lot and crave for that non branded  street foods which we have  relished...