Tuesday, April 24, 2018

Bhel Puri | Bhel Chaat | Street food

Bhel Puri , one of the most famous chaat items made with puffed rice and it's quite popular in the beaches across India. To be honest, i'm not big fan of this chaat items, but ST likes it so much, so for his sake, i make them once in a while whenever i have all the ingredients in hands. After making the dahi papdi chaat, i had some left over chutneys, papdi and sev, so  the next day itself i made this bhel puri as evening snack along with tea. ST liked it so much and even i too had few spoons and it was really delicious. 

Bhel Puri

Preparation Time : 10 mins | Cooking Time : 0 minsServes : 2 to 3 
Recipe Category: Chaat | Recipe Cuisine: Indian
Ingredients
Puffed Rice  - 2 cup 
Papdi - 10 
Potato - 1 (cooked, peeled & cubed) 
Onion - 1 (finely chopped)
Tomato - 1 (finely chopped)
Green Chutney - 2 tbsp
Sweet Chutney - 2 tbsp
Plain sev/Omapodi - as needed
Coriander leaves - few
Cumin powder - 1 tsp
Chaat masala - 1 tsp

Procedure
Take the chutney(sweet & green chutney), cumin powder and chaat masala in a bowl, mix it well, then add the chopped potato, tomato & onions.Add the puffed rice, mix it well. Then add the plain sev and roughly crushed papdi. Mix it well, finally add few coriander leaves  on top.That's it, Bhel puri is ready.Serve immediately.
Notes:
  • The given measurement for all ingredients is just for reference, add more or less of chutney  and other ingredients as per your liking.
  • Just before serving, assemble the chaat, otherwise the papdi & sev would be soggy.
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Monday, April 23, 2018

Dahi Papdi Chaat | Papdi Chaat | Street Food

Dahi Papdi Chat, one of the popular chaat made from papdi and yogurt as main ingredients.For the last week  of Mega BM, i have chosen the theme "Street  foods", out of all the theme, this is my favorite.When it comes to chaat items, i'm very picky and this papdi chaat is one of my favorite. When i was working in chennai, there is a sweet stall(Ganga Sweets) near by to our office, where i used to go with my colleagues for evening snack some time, in one of those visit, i got introduced to this dahi chaat. I really liked this chaat and felt that the crunchy papdi & sev with creamy curd makes it so delicious and wanting to eat more & more !!!

Ok, enough with the  discovery of my dahi chaat liking. Now coming to the recipe, it's really very simple to make this yummy chaat when you have all ingredients in hands. Just add more or less of all ingredients as per your liking and your chaat plate is ready in mins. Here in the recipe i have used home made papdi and sev. But you can use the store brought ones also, they too taste equally good.

Dahi Papdi Chaat

Preparation Time : 1 hr | Cooking Time : 0 minsServes :
Recipe Category: Chaat | Recipe Cuisine: Indian
Ingredients
Papdi - 10 
Curd - 1 cup
Salt - to taste
Sugar - 1 tsp
Potato(cooked,peeled & cubed) 
Onion(finely chopped)
Green chutney - as needed
Sweet Chutney - as needed
Plain sev/Omapodi - as needed
Coriander leaves 
Red chili powder & chaat masala(optional)

Procedure
Take the curd in a bowl, add salt & sugar & whisk it well until it becomes creamy. Keep all the other ingredients ready to assemble the chaat. Take the needed papdi on the plate. Place few potatoes & onions on each papdi.Add the needed green & sweet chutney on each papdi. Then add the generous amount of curd & top it with plain sev.If needed, again on the top drizzle some green chutney & sweet chutney and garnish with chopped coriander leaves. For extra spice, i have sprinkled a pinch of chili powder & garam masala, but that's purely optional.Dahi Papdi Chaat is ready to serve.
Notes:
  • For most of the ingredients, i haven't mentioned the quantity, because it's purely up to your preference. Add more or less as per your liking.
  • Just before serving, assemble the chaat, otherwise the papdi & sev would be soggy.
  • In addition to potatoes, if you have cooked chickpeas, you can add that also.
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Saturday, April 21, 2018

Dum Aloo | Potato Curry | Aloo Gravy | No Onion No Garlic Curry

Dum Aloo, a delicious & creamy curd/yogurt based curry made with baby potatoes. Though i have heard about the curry, this was the first time that i had tried and tasted too. It was so delicious and paired well with chapathi. Since i like any curd based curies, there was no surprise that i liked it, but ST also liked it and asked me to make it again. I could never imagined that the curry would be so flavorful and tasty even without any onions and ginger garlic paste. 

Usually i never click the photos  when i'm making the dish for the first time. Also when i went through the recipes from sandhya's blog, i was bit skeptical how it would taste without onions and ginger garlic paste since till then i had never prepared any curries other than dal for chapathi/roti without those two ingredients. But fortunately i clicked the picture because it was sunny on that day  and also i was in mood of taking  pictures. Yay, glad that it was turned out so delicious on my first attempt itself.
Here in the recipe, i have used roma tomatoes, in India, i think bangalore tomatoes works well for this curry. If in case you're using country tomatoes, reduce the amount of tomatoes otherwise it would be very sour. Once i had the experience of making paneer butter masala with country tomatoes and it turned out like a paneer pickle with very sharp tart taste :-). Ok,Without further delay let's check out the recipe, but if you want to know what i have prepared for past 4 days under "No onion No garlic" theme, here they are
Day 1 - Manthanga Pulissery
Day 2 - Kuthiraivali Pongal
Day 3 - Dal Tadka
Day 4 - Paruppu Podi
Day 5 - Mysore Rasam


Dum Aloo

Preparation Time : 5 min | Cooking Time : 30 minsServes :
Recipe Category: Curry | Recipe Cuisine: Indian
Ingredients
Baby Potatoes - 1 cup
Tomatoes - 2 
Curd - 1/2 cup
Oil - 1 tbsp
Cumin seed - 1/2 tsp
Fennel seed - 1/2 tsp
Cinnamon - 1/2 inch stick
Cloves - 2
Cardamom - 1
Bay leaf - 1
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Coriander powder - 1 tsp
Garam masala powder - 1/2 tsp
Sugar - 1 tsp
Salt - to taste

Procedure
First take the potatoes and prick each potatoes with the fork on all sides.Heat the water in a sauce pan,add the potatoes and 1/2 tsp of salt.Let it comes to boil and then keep simmer until the potatoes became fork tender. Drain the potatoes and let it cool a bit.Peel the skin of the potatoes and keep it ready. Heat the pan with oil, add the potatoes and roast till it slightly changes its color.Remove it on the plate and in the same pan(if needed add extra a tsp of oil) add cinnamon, cloves, cardamon & bay leaf and let it fry in the oil until it became aromatic.Then add the fennel and cumin seed, fry it in the oil for 10 secs.Then add the finely chopped tomatoes and the spices(turmeric, red chili & coriander powder) & salt.Let it cook until it's mushy & then add the sugar and cook till the oil leaves the sides.Take the curd in a bowl and whisk it until it's creamy.Pour the curd into the tomato masala and mix it well. Add the fried potatoes too.Finally add garam masala and cook till oil floats on the top. Switch off the flame and add the coriander leaves on the top.Tasty Dum Aloo is ready. Serve it with roti or chapathi.
Notes:
  • Instead of shallow fry the potatoes, you can deep fry them also.
  • I have used fresh curd here.
  • Don't over cook the potatoes.Otherwise it will be mushy in the curry. 
  • Prick the potatoes with the fork helps to absorb the salt by the potatoes.
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Friday, April 20, 2018

Mysore Rasam | No Garlic Rasam | Rasam Recipe

Mysore Rasam, it's our recent favorite rasam and we really like it like anything. When comes to rasam, i haven't tried much varieties so far, always stick with basic tamarind rasam with pepper & garlic. Since it's my all time favorite, haven't thought of trying other varieties !!! But when i search for "No onion No garlic" recipe from other cuisine, this mysore rasam caught my attention. Using coconut in rasam is totally new to me, so when i had seen this recipe, immediately made note of it and tried it within a few days. To be honest, i'm glad that i gave a try on this rasam, it was so good with wonderful flavor and taste absolutely delicious with hot rice.Without further delay let's check out the recipe, but if you want to know what i have prepared for past 4 days under "No onion No garlic" theme, here they are
Day 1 - Manthanga Pulissery
Day 2 - Kuthiraivali Pongal
Day 3 - Dal Tadka
Day 4 - Paruppu Podi


Mysore Rasam

Preparation Time : 30 mins | Cooking Time : 15 minsServes : 3 to 4 
Recipe Category: Rasam | Recipe Cuisine: Indian
Ingredients
Toor dal -  2 tbsp
Tomato - 1 
Tamarind - a small goose berry size
Turmeric powder - 1/4 tsp
Salt - to taste
Asafoetida powder - 1/8 tsp
Ghee - 1 tsp
Curry leaves - few
Coriander leaves - few
Mustard - 1/4 tsp
To grind & roast
Chana dal - 1 tbsp
Coriander seed - 1 tbsp
Pepper corns - 1 & 1/2 tsp
Cumin seed - 1 tsp
Grated coconut - 2 tbsp

Procedure
Measure & take all the ingredients listed under "To grind & roast", heat the pan and add all the ingredients and roast till they are aromatic. Let it cool a bit.Transfer into mixie jar and grind into coarse powder. Soak the tamarind in water for 30 mins.Cook & mash the toor dal and keep it ready.Heat the pan with ghee, add mustard, let it splutters and then add the curry leaves and tomatoes.Extract the tamarind juice from the soaked tamarind and add into the pan. Then add the cooked dal and grounded powder.Add turmeric powder, salt & asafoetida powder.Add more water as your liking and let it bring into boil. Simmer for 5 mins & switch off the flame. Finally add the coriander leaves.
Tada, Mysore Rasam is ready.Serve it with some hot rice and your favorite curry. We had with rice and onion pakoda.
Notes:
  • Ghee gives great flavor to the rasam. So don't skip it.
  • If you want more spice in the rasam, add one or two red chili in the tempering.
  • For extra flavor, you can add a tsp of rasam powder too.
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Thursday, April 19, 2018

Paruppu Podi | Dal Powder for rice | No onion No garlic recipe

Paruppu Podi, a spicy dal powder that goes well over steaming hot rice with a dollop of ghee. I had tasted paruppu podi few times at my friend's place during my college day and few other times in restaurants. Though i like it, i couldn't imagine eating the whole rice with just paruppu podi, i can only have few mouthful of rice with paruppu podi, that was my limit until i tried on my own.

And also we never had paruppu podi in our home while we grew up, hence i never attempt to try on own until ST told me that he like paruppu podi a lot. So i started to make paruppu podi at home for his sake and now even i like it so much over hot rice with the drizzle of ghee. I have tried many recipe for this paruppu podi, some with garlic, some with roasted chana dal and each own have its own taste & flavor, but the recipe that i'm sharing today is without garlic, still it's so flavorful and taste best with rice, sometimes i even like to have them with idly or dosa too. Without further delay let's check out the recipe, but if you want to know what i have prepared for past 3 days under "No onion No garlic" theme, here they are
Day 1 - Manthanga Pulissery
Day 2 - Kuthiraivali Pongal
Day 3 - Dal Tadka


Paruppu Podi

Preparation Time : 5 mins | Cooking Time : 10 minsMakes : 1/2 cup 
Recipe Category: Accompaniment | Recipe Cuisine: Indian
Ingredients
Toor Dal - 1/4 cup
Urad dal - 2 tbsp
Moong dal - 2 tbsp
Pepper corns - 1 tsp
Red chili - 5
Asafoetida powder - 1/4 tsp 
Salt to taste

Procedure
Measure & take all the ingredients, let start dry roasting the ingredients one by one. First heat the pan and add the toor dal, roast till it becomes golden brown.Transfer to the plate, next add the moong and roast till it also becomes golden brown, transfer it into plate.Add urad dal and roast till it becomes golden brown and transfer into same plate. Now add the red chili and roast till it becomes crispy.Transfer into plate and finally add the pepper corns, once it starts to pop, switch off the flame and add the asafoetida powder into the pan, give a quick stir in the pan and transfer all into the plate. Let it cool a bit.Transfer all into the mixie jar and then add the required salt and grind into fine powder.Tasty Paruppu Podi is ready.Store it in airtight container and have it as needed.
Notes:
  • Roasting each dal separately helps to roast them evenly without burning.
  • If you want very fine powder, sieve it once and grind the leftovers again until it becomes fine.
  • Don't let the dal cool completely. Grind till it's warm,it helps to grind easily.
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