Showing posts with label Street Food. Show all posts

Tuesday, April 14, 2020

Parotta Stall Egg Kothu Parotta | Muttai Parotta

Egg Kothu Parotta, a delicious parotta recipe made with minced parotta and egg.In tamil "Kothu" vaguely means "minced", since egg and parotta is used in this recipe, it's called as Egg Kothu Parotta.

Down south in Tamilnadu, parotta is more a emotion than food. Every street corner has at least one parotta stall. Though they are so many claim against consuming maida, people craziness over parotta never subsides.

As for me, moderation is the key here and also try to eat as much as home made food right from parotta to pizza. That way you knew what goes into your food and as time goes by, you can develop the awareness of how much oil or cheese is needed to replicate the restaurant style parotta and pizza, once you get that realization, automatically our cravings and consumption is reduced. I'm not a expert in food or nutrition, it's just my humble opinion and learned through my cooking journey.

Ok, now come back to egg kothu parotta recipe, this can be prepared with fresh or with frozen parottas too, both tastes awesome. Back in days, when we visited my grandma place in Sankarankovil for summer holidays, egg kothu parotta was one of our favorite dinner from near by parotta stall where we had to mention how many parottas and eggs need to be added into our kothu parotta like 1:1(one parotta+ one egg) or 2:1(2 parotta + one egg).

There is no fixed ratio for parottas and eggs, some like more eggs in their parotta and ask for more eggs and vise versa. Later never seen such a thing in any other restaurant, so when you make them at home, you can add more or less eggs as per your liking. Now let's check out on how to make this egg kothu parotta.

Parotta Stall Syled Egg Kothu Parotta

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 1
Recipe Category: Parotta | Recipe Cuisine: Indian

Ingredients
Parotta - 3
Egg -2
Onion -1 (small)
Tomato - 1 (small)
Cinnamon - 1/4 inch piece
Cloves - 2
Cardamom - 1
Kalpaasi - a small piece
Ginger garlic paste - 2 tsp
Red chili powder - 1 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/4 tsp
Oil - 1 tbsp
Salt - to taste
Coriander leaves - few

Procedure

First tear the parotta(for home made parotta) into small with your hands. Slice the onions thinly and slit the green chili and cut the tomatoes into small pieces and keep other ingredients ready.

Heat the pan with oil, add the whole gram masala spices(cinnamon, cardamom, cloves, & kalpaasi). And then add the onions,green chili & saute, till the onions become translucent.

Next add the ginger garlic paste and saute till they are aromatic and then add the tomato & spice powder(turmeric, red chili & garam masala powder) give a good mix & let it cook till the tomatoes are mushy.

Crack open the eggs and mix it well.

Once the eggs are almost cooked add the parotta, mix it well until they are well coated with egg masala and let it in flame for 3-5 mins. Finally add some coriander leaves and switch off the flame.

Tasty Parotta stall style Egg Kothu Parotta is ready. Serve it with raita and/or salna

Related : How to make Parotta at home

Related : How to make Veg Parotta Salna

Notes:

It has mild spice for the given quantity
If you have any leftover salna or kurma, you can add 1/4 cup of that along with parotta for extra deliciousness.
Serve it hot for best taste
Highly recommend to use kalpasi for parotta stall flavor, but you don't have just skip it, still it tastes awesome.

Tuesday, July 3, 2018

Open Momos | Flower Shape Momos | Street food

Momos is a south asian steamed dumpling with some sort of filling inside and it's the most popular street food in Nepal, Tibet, Bhutan and India. In India, I have seen different shapes of momos, each shape has some unique filling and I guess that's quite easy for the vendors to differentiate what's inside.

Few months back, I had read an article about street food in Nepal and in that article they mentioned about this open momos and how popular it is in Kathmandu, Nepal.Later when I had searched the same in google , I found a video on how to shape them. It was really interesting, since I love to try different shapes in food, the very next day itself I tried it and was amazed by how cute it was!!!

More than a flower, this shape reminds me of the chutney serving bowl used in the restaurant with four compartments, anyone with me or just me?? Whatever it is, I simply love shaping them, to me, trying out different shapes of food is kind of relaxing and even on day to day cooking, I try to make different shapes of dosas, chapathi and so on.

So when Valli announced this month themes, i was skeptical to join because i knew that this month, i would be all busy because of the travel, but still i couldn't skip this theme(Regular food in different shapes), so here i'm with all the posts scheduled before.

Flower Shape Momos | Open Momos

Preparation Time : 20 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Snacks | Recipe Cuisine: Indian

Ingredients
For dough
All purpose flour/Maida - 1/2 cup
Oil - 1/2 tsp
Salt - to taste
Water - as needed
For stuffing
Cabbage - 1/2 cup(shredded)
Carrot - 1 (finely chopped)
Green onion - 2
Soy sauce - 1 tsp
Pepper powder - to taste
Salt - to taste

Procedure

Take maida & salt in a bowl. Mix it well, then add the oil.With your finger tips mix the oil with the flour well.

Add water little by little and make a stiff dough with your hand.Cover it & let it aside for 10-15 mins.

Take the cabbage in the sieve and add salt to it. Keep it aside for 15 mins.

Now squeeze the water from the cabbage well and add into the bowl along with carrot and green onions. Next add the soy sauce into the vegetables.

Add the pepper powder powder and salt into the veggies and mix it well. Now the stuffing is ready.

Make equal size balls from the dough. Take a dough and roll into small disc with rolling pin. Cut the dough into circle using cutter or some lid.

Take a spoonful of filling and add into the center of the dough.Imagine a criss-cross on the circle, start at one end of the cross and make a single fleet ,pinch it well together and bring it towards the center, do the same on the exact opposite side and pinch both together until it sticks well(Refer the next two pics for better understanding).

Now do the same on the other ends of the cross and pinch it together in the center.If needed add more filling in the holes on four sides or you can leave as it is.

Place the flower shaped/open momos in the steamer and steam it for 10 mins.

Tada, cute looking & tasty momos is ready.

Related: How to make Chinese Steamed Bun

Related: How to make Chinese Mushroom Dumplings

Notes:

For the first few momos, it's kind of feel like tricky to shape the momos, once you get the knack of shaping them, it would be more easy than the regular shape.
Chop all the veggies very finely or grate them finely.
Adjust the amount of soy sauce as per your liking.

Wednesday, May 23, 2018

Punugulu with idly or dosa batter | Andhra punugulu recipe | Tea Time Snack

Punugulu, a delicious snack made with the idli/dosa batter and also it's one of the common street foods in the coastal region of the state, Andhra.

It is made from the leftover or fresh idli/dosa batter. This is one of my favorite tea time snacks and often prepared over weekend chai time. It's so addictive and seriously can't stop eating whenever I make it, so nowadays, I prepare only a small quantity to avoid too much gulping :-)

It was so delicious, crispy on the outside and soft inside, more like our vadai but with slight differences in taste & texture. It's a perfect tea time snack and if you have thick dosa batter at home, it can be prepared in minutes.

Adding rava gives the crispy texture to the punugulu, but at the same time, don't tempt to add more, it makes the punugulu hard on the outside. Now let's check out the recipe.

Related : How to make Potato Bonda

Punugulu

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Snacks/Street Food | Recipe Cuisine: Indian

Ingredients
Idli/Dosa Batter - 1 cup
Rava - 1 tbsp
Rice flour - 1 & 1/2 tbsp
Salt - to taste
Onion - 1/4 cup(finely chopped)
Green chili - 1 (finely chopped)
Baking soda - a pinch
Curry leave - few
Oil - for deep frying.

* if you're making this for the first time, check out the notes at the end

Procedure

Take the dosa batter(the batter should be thick, you can't make this with thin batter) in a bowl, add rava,rice flour, baking soda, salt,onion & curry leaves, mix it well.

Heat the oil for deep frying, before taking the batter with the hands, dip your hands in a bowl of water.

And then take the batter and add into the hot flame, cook it in medium flame.

With a min, the punugulu floats on top, gently flip them on other side and cook till it becomes golden brown on all sides,remove from the oil and place it on tissue paper.

Serve it with chutney & hot tea.

Related : How to make Coconut Chutney

Related : More Snacks and Chaat items

Notes:

The batter should be thick, otherwise it absorbs a lot of oil.
After add the all ingredients, still the batter is not thick, add a extra tbsp of rice flour.
Green chili is optional, you can skip that too.
Baking soda helps to give the soft inside.
Rava gives more crispiness to the punugulu.

Tuesday, May 1, 2018

Recap of Mega BM 87 - Explore the flavors

It's been a while since i had joined the Mega BM , so when i saw the announcement of this April BM by Valli on first week of Jan, without a second thought, i signed up and by that time, i thought that it would be solid three months to prepare everything and feel relaxed. But by the end of jan, ST told me that there might be chance of moving to new place in the April because of his work. More than moving to new place, i was worried about how to make everything ready for Mega BM before mid of March. I knew after that i would be totally caught up with all the packing and moving stuff. So immediately i had prepared the list and started cooking and had successfully finished my cooking, drafting the recipes in Mid March. As expected, April month was crazy with all the packing and moving stuff and really find hard to spare an hour for final editing and posting.But the good thing is whenever i need break from the packing & cleaning the stuff, i sat on before the laptop and started to read the other post and commenting, honestly that was the only time i felt so relaxed in this entire month. Glad i had joined this marathon, otherwise i would post none in the month April in the name of moving :-). Easy to find reason for not doing right? Anyhow it was a great mega marathon and have learnt so much from my fellow bloggers !!! Now, let 's check out the roundup in case you missed any before.

First Week

For the first week, i have chosen the theme "International Breakfast" and here are the international breakfast that i have prepared and we enjoyed each one thoroughly.

Mysore Masala Dosai	Mani Pittu	Mofo Gasy

Veg Baozi	French Crepes	Donuts

Second Week

For the second week, i have chosen the theme "Whole grains" and in the whole grains, i have picked the millet, though i have been cooking millets regularly, somehow i missed sharing them here, so have taken this theme as an opportunity and shared the recipe that i have cooked regularly in my kitchen and here they are !!!

Kambu Koozh	Samai Puliyodharai	Kuthiraivali Upma

Samai Paal Kanji	Ragi Mudde	Millet Biryani

Third Week

In the third week, i have chosen the theme "No garlic and No onion" recipe. In our home, we have no restrictions of using onions & garlic even on festival and vrat days, so i haven't cook much without garlic and onions or i can say mainly onions. So again i have chosen this theme as an opportunity to explore the recipes without onions & garlic and here are my favorite recipe without onions & garlic.

Mathanga Pulissery	Kuthiraivali Pongal	Dal Tadka

Paruppu Podi	Mysore Rasam	Dum Aloo

Fourth Week

And for the final week, i have chosen the theme "Street foods" . Out of all the theme, this one is my favorite, street food is something we go out and explore right?? While making that dishes at home, it brings back all the memories of when/where/with whom, i had this street food and also I love the idea of making street food at home. Here are some classic street food from India that i have relished to the core, so tried out in my kitchen