Category: Street Food

Kolhapuri Misal Pav | How to make Misal Pav

Kolhapuri Misal Pav | How to make Misal Pav is one of my favorite snacks or quick fix meals. It is super spicy, has a ton of texture and every bite is full of flavor. I am sharing an easy recipe to make this at home using sprouted legumes. 

Kolhapuri Misal Pav | How to make Misal Pav

Kolhapuri Misal Pav | How to make Misal Pav is a staple breakfast or snack in all of Maharashtra, specially in Pune, Mumbai  and Kolhapur. It is everyone’s favorite go to snack after vada pav!! Misal is basically a curry, slightly thinner in consistency and is made with sprouted legumes. The Kolhapuri version (Kolhapur is a city in Maharashtra) curry has a lot of spice, it is basically red in color because of all the red chili powder, often known as tambda ( which means red in Marathi). The Puneri version is a bit milder, I have tasted it just once and honestly, I didn’t like it! So I have not got much information on that to go on about.

Kolhapuri Misal Pav | How to make Misal Pav

Kolhapuri Misal Pav | How to make Misal Pav is served in a very typical way. I simply love how a basic stainless steel platter with sections is used to serve this fiery curry along with pav bread (again a staple in Maharashtra), topped with finely chopped onions and a generous handful of chivda or mixture (spicy Indian Trail mixes). I mean this combo is definitely not for the faint hearted. Kolhapuri Misal is fire! It’s often nicknamed zhanzhanit (meaning extremely spicy and hot in Marathi). True to that, this dish is very spicy and hot! I mean look at the fiery color of the kat (the teekhat or spicy gravy of the curry) that is served on the side to be added while enjoying with Pav.

Kolhapuri Misal Pav | How to make Misal Pav

Kolhapuri Misal Pav | How to make Misal Pav is made using a very typical Maharashtrian spice mix called Misal Masala. I have used a store bought mix which I purchased here in Mumbai itself. Try to buy this mix from a typical Maharashtrian area or brand. That will ensure authentic flavor. Also, this recipe does call for a little more oil and spices and there no alternate to that, so I will follow the authentic way of making it!

Recipe link to home made Pav. However have used store bought for these pictures;)

Let us make some Misal!!

Wash and pressure cook the mixed sprouts for 2-3 whistles in 3 cups of salted water. Set this aside.

Kolhapuri Misal Pav | How to make Misal Pav

Take a large wok, heat oil. Once it is hot, add asafoetida and cumin. Let them splutter for a minute.

Then add finely chopped onions. ginger paste and garlic paste. Sauté until they turn golden brown.

Kolhapuri Misal Pav | How to make Misal Pav

Next, add chopped tomatoes along with turmeric powder, red chili powder, Kashmiri red chili powder, cumin powder, coriander powder. Mix them well and sauté them for 5-6 minutes.

Kolhapuri Misal Pav | How to make Misal Pav

Then add the Misal masala and season with salt. Sauté for another 10-15 minutes until the oil floats on top of the spices.

Then add the Misal masala and season with salt. Sauté for another 10-15 minutes until the oil floats on top of the spices.

Once the oil floats, add the boiled sprouts and th water in which it was boiled in. Also add extra water if need to make a thin gravy.

Mix everything well, let this come a boil, then lower the flame and simmer for another 10 minutes.

Kolhapuri Misal Pav | How to make Misal Pav

Once ready, serve in individual plates with some pav. Garnish with chopped coriander leaves, a handful of mixture, chopped onions and a lemon wedge. Serve piping hot.

Kolhapuri Misal Pav | How to make Misal Pav

Kolhapuri Misal Pav | How to make Misal Pav

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: serves 3-4

A spicy, flavorful Maharashtrian snack, Misal Pav is absolutely mouthwatering. It is vegan and gluten free and comes together in minutes!

Ingredients

  • 300 gms mixed sprouts (I have used store bought)
  • 3 cups water + extra to correct the consistency of the gravy
  • 4 tbsp refined oil
  • a pinch of asafoetida/ hing
  • 1/2 tsp. cumin seeds
  • 1 nos. large onion, finely chopped
  • 1.5 tbsp. garlic paste
  • 1 tsp. ginger paste
  • 3 nos. large ripe tomatoes. finely chopped
  • salt to taste
  • 1 tsp. red chili powder
  • 1 tsp. kashmiri red chili powder
  • 1.5 tsp. coriander powder
  • 1.5 tsp. cumin powder
  • 3 tsp. Misal masala
  • mixed mixture/ chivda + few lemon wedges + chopped onions + chopped coriander for garnish
  • Pav bread to serve as sides

Instructions

  1. Wash and pressure cook the mixed sprouts for 2-3 whistles in 3 cups of salted water. Set this aside.
  2. Take a large wok, heat oil. Once it is hot, add asafoetida and cumin. Let them splutter for a minute.
  3. Then add finely chopped onions. ginger paste and garlic paste. Sauté until they turn golden brown.
  4. Next, add chopped tomatoes along with turmeric powder, red chili powder, Kashmiri red chili powder, cumin powder, coriander powder. Mix them well and sauté them for 5-6 minutes.
  5. Then add the Misal masala and season with salt. Sauté for another 10-15 minutes until the oil floats on top of the spices.
  6. Once the oil floats, add the boiled sprouts and th water in which it was boiled in. Also add extra water if need to make a thin gravy.
  7. Mix everything well, let this come a boil, then lower the flame and simmer for another 10 minutes.
  8. Once ready, serve in individual plates with some pav.
  9. Garnish with chopped coriander leaves, a handful of mixture, chopped onions and a lemon wedge. Serve piping hot.

Notes

Tastes best when served hot and fresh.

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Shreya 🙂

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Kolhapuri Misal Pav | How to make Misal Pav

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada is spicy, filled with so much flavor and tastes absolutely delightful with some hot tea or coffee!! 

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada is a famous street food from Hyderabad and the people swear by them 🙂 Most evenings are spent relishing these Bhajjis with a cup of tea or coffee, specially during the rainy season!! The pairing of these crunchy, crispy and spicy fritters or Bhajjis and the hot beverage can make anyone hungry 😉

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada is made with large Bhavnagri Chilies and they are slit lengthwise in the center and filled with a tangy, spicy, nutty paste and then the chilies are dipped in a thick batter of chickpea flour and deep fried!!!! Bliss! I can finish an entire plateful in one go, lol!! They are very spicy, no doubt 😉

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

I serve these with a spicy raw mango chutney, and some chaat masala sprinkled in the top. A bit chopped onions on top these fritters are just another texture that goes so well with the crispy treats 🙂

Let’s make some Bhajjis….

Wash and pat dry whole Bhavnagri chilies. Slit them lengthwise and de-seed if you prefer slightly less spicy. Follow this for the entire batch.

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Take khopra/ dry coconut slices in a pan, sauté them over medium heat for 2-3 minutes. Take these out of the pan and let them cool down in a bowl.

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Take the sautéed khopra along with chopped green chilies, fresh coriander leaves, garlic cloves, tamarind pulp and salt in a blender jar and make a smooth paste.

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Fill this paste in all the de-seeded chilies.

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Take besan/ chick pea flour in a large bowl, add sufficient water, salt to taste and baking soda.

Whisk well to make a thick paste.

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Heat sufficient oil in a kadhai/ wok. Once it’s hot enough, dip each stuffed chili in the batter an deep fry one or two at a time on medium flame until golden and crispy.

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Serve these piping hot.

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 10 fritters

Hyderabadi Mirchi Bhajji/ Fritters are a famous, spicy, deep fried snack from the streets of one of the most iconic Indian city - Hyderabad. They are best paired with a cup piping hot tea or coffee and enjoyed as snacks!

Ingredients

    Filling:
  • 10 nos. Bhaavnagri Chilies
  • 2 tbsp. fresh coriander leaves
  • 2 tsp. chopped green chilies
  • 1/4 cup sliced dry coconut/ khopra
  • 5-6 cloves of garlic
  • 3 tbsp tamarind pulp
  • salt to taste
  • Batter:
  • 1+1/2 cup chickpea flour/ besan
  • salt to taste
  • water as needed
  • 1/4 tsp baking soda

Instructions

  1. Wash and pat dry whole Bhavnagri chilies. Slit them lengthwise and de-seed if you prefer slightly less spicy. Follow this for the entire batch.
  2. Filling:
  3. Take khopra/ dry coconut slices in a pan, sauté them over medium heat for 2-3 minutes. Take these out of the pan and let them cool down in a bowl.
  4. Take the sautéed khopra along with chopped green chilies, fresh coriander leaves, garlic cloves, tamarind pulp and salt in a blender jar and make a smooth paste.
  5. Fill this paste in all the de-seeded chilies.
  6. Batter:
  7. Take besan/ chick pea flour in a large bowl, add sufficient water, salt to taste and baking soda.
  8. Whisk well to make a thick paste.
  9. Heat sufficient oil in a kadhai/ wok. Once it's hot enough, dip each stuffed chili in the batter an deep fry one or two at a time on medium flame until golden and crispy.
  10. Serve these piping hot.
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Shreya 🙂

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Hyderabadi Mirchi Bhajji Vegan & GF | How to make Hyderabadi Mirchi Wada

Adapted from youtube.

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast is my all time favorite sandwich!! It’s spicy, filled with gooey cheese and a bit of crunch from the capsicum makes it so filling and irresistible! 

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast is so easy to make, with simple, everyday ingredients. Perfect for breakfast or quick lunch/ brunch. Or even to pack some for your kids lunchbox, etc. I can practically have these everyday 🙂 and there was a time I really did it almost everyday.

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast as I said is my favorite sandwich after Bombay Masala Toast Sandwich. These chilli cheese grills were my staple snack back in day when I was in my college days. My college was in Fort, Mumbai and we had some of the best street food right around my college. My friends and I were regulars around this particular sandwich stall and this sandwich was my go to order. In fact that vendor knew I’d order these more often than any order sandwich! Lol!! I was so in love with it that I watched him make them every time and even learnt it quickly!

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast

I came home on one such occasion and I was keen to give this recipe a go, not myself though 😉 I gave the recipe to my Mom, and she nailed it, it tasted so good, I knew I’d have them at home too! I was glad my Mom always had the basic ingredients for any snack at home! She can practically still whisk up anything I like to eat, all I need to do is ask :)…Moms are this way, aren’t they!?

Anyways, let’s get on with the recipe.

In a bowl, add finely chopped onion, green chilies and green bell pepper (capsicum).

Add grated cheese, black pepper powder, salt to taste, green chutney, sandwich masala and chat masala.

Mix these well.

Apply butter on two slices of bread, apply some green chutney as well.

Spread the mixture evenly on one of the buttered slices. Spread the mixture till the corners too.

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast

Grate more cheese if you like. Place the other buttered slice over the slice with the mixture.

Heat the griller, apply butter and place the sandwich. Apply more butter on the top.

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast

Grill until golden brown and crisp. Apply some more butter and serve hot with some ketchup/ mayonnaise or any chutney.

This article is cornerstone content

Chilli Cheese Grill Sandwich | How to make Chilli Cheese Toast

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 2-3 sandwiches

Spicy, buttery, filled with the goodness of fresh veggies and oozing with cheese, Chilli Cheese Toast is yummiest sandwich! Enjoy these for breakfast or for a light meal, it's very filling and healthy.

Ingredients

  • 1 nos. large red onion, finely chopped
  • 1 nos. large green bell pepper (capsicum), finely chopped
  • 2 tsp chopped green chili
  • salt to taste
  • 1/2 tsp sandwich masala (available in local stores)
  • 1/4 tsp black pepper powder
  • 1/2 tsp chaat masala
  • butter, as needed to butter the bread and grill the sandwiches
  • 6 slices of bread (I used white sandwich bread)
  • green chutney green chutney as needed

Instructions

  1. In a bowl, add finely chopped onion, green chilies and green bell pepper (capsicum).
  2. Add grated cheese, black pepper powder, salt to taste, green chutney, sandwich masala and chat masala.
  3. Mix these well.
  4. Apply butter on two slices of bread, apply some green chutney as well.
  5. Spread the mixture evenly on one of the buttered slices. Spread the mixture till the corners too.
  6. Grate more cheese if you like. Place the other buttered slice over the slice with the mixture.
  7. Heat the griller, apply butter and place the sandwich. Apply more butter on the top.
  8. Grill until golden brown and crisp. Apply some more butter and serve hot with some ketchup/ mayonnaise or any chutney.

Notes

Sandwich masala is an optional ingredient.

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Kala Khatta Popsicles | Jamun Popsicles | Indian Java Plum Popsicles

Kala Khatta Popsicles | Jamun Popsicles | Indian Java Plum Popsicles are spicy, sour and sweet leaving you refreshed in these sunny summer days. These are totally addictive and absolutely delicious. 🙂 

Kala Khatta Popsicles | Jamun Popsicles | Indian Java Plum Popsicles

Kala Khatta Popsicles | Jamun Popsicles | Indian Java Plum Popsicles are made from scratch and I have flavored them with lots of fresh spices and lemon juice. They taste just like the ones I’ve enjoyed at Juhu beach all these years. Kala Khatta is my favorite flavor, hands down when I’m thinking of ‘gola‘ or ‘chuski‘ (Indian popsicles). I can probably have 2-3 at one go and still long for more, hahah!! Although, a mixed flavored gola is just as good with a ton of spice powder/ Chaat masala sprinkled all over!! I’m salivating just as I type this draft, lol!!

You know I love popsicles, right?! Here are a few easy ones which will tide you over these summers 😉
Mango Kiwi Pops
Detox Pops
Orange Pops
Volcano Pops

Kala Khatta Popsicles | Jamun Popsicles | Indian Java Plum Popsicles

Kala Khatta can be made easily at home with fresh Jamun/ Indian Java Plum fruits. They are available in plenty around this time in Indian, that is the end of May through mid June. Yes, they are available for a really short time and I make the most of this time! You must try my Jamun Panna / Java Plum cooler. 

Let’s make some pops…

Wash the jamuns. Wash a handful of mint leaves.
Boil water in a pan.
Season the boiling water with salt. Add sugar, mint leaves and the jamuns.
Let them boil together until the jamuns become mushy and soft.
Turn off the flame, let this concoction come to room temperature.
Sieve the concoction and collect the puree in a bowl.
Discard the mint leaves along with the jamun seeds and leftover peels, etc.
Add lemon juice, kala namak, roasted cumin powder, chaat masala to the pulp.
Mix well.
You can add more sugar if needed as per your taste.
Pour this mixture into popsicle moulds and add an ice cream stick.
Set them in the refrigerator for 7-8 hours to let them set.
Once set, unmould and enjoy.

Kala Khatta Popsicles | Jamun Popsicles | Indian Java Plum Popsicles

Kala Khatta Popsicles | Jamun Popsicles | Indian Java Plum Popsicles

Prep Time: 8 hours, 5 minutes

Cook Time: 20 minutes

Total Time: 8 hours, 25 minutes

Yield: 4-5 pops

Sweet, slightly sour and a tad bit spicy Indian Java Plum/ Jamun Popsicles are so delicious and very refreshing during the sunny days! These are the best Kala Khatta Popsicles one can make at home with just a few basic pantry essentials.

Ingredients

  • 3 cups water
  • a handful of fresh mint leaves
  • 250 gms jamun/ java plum
  • 1/2 tsp salt
  • 6-7 tbsp. sugar
  • juice from 1 lemon
  • 3/4 tsp kala namak/ Himalayan pink salt
  • 3/4 tsp chaat masala
  • 3/4 tsp roasted cumin powder/ bhuna jeera powder

Instructions

  1. Wash the jamuns. Wash a handful of mint leaves.
  2. Boil water in a pan.
  3. Season the boiling water with salt. Add sugar, mint leaves and the jamuns.
  4. Let them boil together until the jamuns become mushy and soft.
  5. Turn off the flame, let this concoction come to room temperature.
  6. Sieve the concoction and collect the puree in a bowl.
  7. Discard the mint leaves along with the jamun seeds and leftover peels, etc.
  8. Add lemon juice, kala namak, roasted cumin powder, chaat masala to the pulp.
  9. Mix well.
  10. You can add more sugar if needed as per your taste.
  11. Pour this mixture into popsicle moulds and add an ice cream stick.
  12. Set them in the refrigerator for 7-8 hours to let them set.
  13. Once set, unmould and enjoy.
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Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla is a delicious snack from the state of Gujarat. It tastes slightly sweet and tangy at the same time. Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla has a spongy and soft texture which is very appetizing.

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Gujarati Khaman Dhokla is an instant recipe and is made by steaming gram flour or as known as ‘besan’. The Khaman or Dhokla is made with a spiced batter made with gram flour which contains ginger, green chilies and some more ingredients that add the tang and flavor to every bite 🙂

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

People love them as snacks to serve with tea, coffee, etc. Gujarat is famous for various snacks made of gram flour, Khandvi is another example of one such exotic and delicious snack! These snacks are really easy to make but proportions do matter which is why I thought of sharing this recipe of Khaman Dhokla today. 🙂

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

This Dhokla is usually served with a dip/ chutney of sesame oil and chili powder. However, we live it with a spicy green chutney/ dip and lots of green chilies. I even add a ton of sesame seeds to the tempering tadka!! I find that crunch very appealing and even my hubby enjoys the crunch with the spongy texture of the Khaman.

There are many recipes that are made in the microwave, termed as instant Dhokla which is made in the microwave. I believe in making things the authentic way and prefer the traditional steaming method. Personally, it just takes about an extra 15 minutes in the steaming method and I will happily devote them to make something delicious!

Now we start the step by step recipe.

For the Batter.

Take sieved besan/ gram flour in a large bowl. Add hing, turmeric and salt.

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Add ginger and green chili paste and lemon juice.

Add water a little at a time and make thick, smooth yet flowing batter.

Add water as needed because the quality of the flour determines how much water will be needed to make a smooth batter.

Grease a steamer plate or tin with 1 tsp of oil and set it aside before moving with the batter.

Boil 2 cups of water in the steamer or pressure cooker.

Now add ENO to the batter and whisk the batter well to combine the fruit salt well and avoid unevenly cooked Dhokla.

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

To Steam. 

Pour the batter into the prepared plate/ tin.

Place the filled tin/ plate into the steamer/ pressure cooker. Remove the whistle and the rubber ring of the lid.

Place the lid loosely to cover the steamer/ pressure cooker.

Steam the Dhokla for 20 minutes on medium flame.

To check the doneness, use a toothpick and insert it in the center of the steamed Dhokla. If the toothpick comes out with a few wet crumbs, steam the Dhokla for another 5-7 minutes.

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Once the Dhokla is steamed and cooled for about 10 minutes, run a knife around the Dhokla and unmould it onto a plate. Cut the Dhokla into pieces.

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

For the Tempering.

Heat oil in a pan, add sesame seeds, hing, mustard seeds, sliced green chilies, sugar and curry leaves. Let them all crackle about in the hot oil and then pour the tempering over the sliced Dhokla. Sprinkle some red chili powder for extra spiciness.

Serve with your favorite dip.
Imli ki Chutney 
Sookhi Lal Chutney
Hari Chutney

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 8-9 pieces

Gujarati Khaman Dhokla is a popular snack which is made using besan, spices and curry leaves. It has a tangy, sweet and spicy flavor which is loved by everyone.

Ingredients

    Dhokla
  • 1 cup besan/ gram flour
  • 1/4 tsp turmeric powder
  • 2 + 1/2 cup water approx.
  • salt to taste
  • 3/4 tsp eno fruit salt
  • 1/2 tsp lemon juice
  • a pinch of hing
  • 1 tsp ginger-green chili paste
  • Tempering
  • 2 tbsp. oil
  • 1/2 tsp mustard seeds
  • 1 tsp sesame seeds
  • a pinch of hing
  • 5-6 sliced green chilies
  • 1/4 tsp sugar
  • a handful of curry leaves

Instructions

    For the Batter
  1. Take sieved besan/ gram flour in a large bowl. Add hing, turmeric and salt.
  2. Add ginger and green chili paste and lemon juice.
  3. Add water a little at a time and make thick, smooth yet flowing batter.
  4. Add water as needed because the quality of the flour determines how much water will be needed to make a smooth batter.
  5. Grease a steamer plate or tin with 1 tsp of oil and set it aside before moving with the batter.
  6. Boil 2 cups of water in the steamer or pressure cooker.
  7. Now add ENO to the batter and whisk the batter well to combine the fruit salt well and avoid unevenly cooked Dhokla.
  8. To Steam.
  9. Pour the batter into the prepared plate/ tin.
  10. Place the filled tin/ plate into the steamer/ pressure cooker. Remove the whistle and the rubber ring of the lid.
  11. Place the lid loosely to cover the steamer/ pressure cooker.
  12. Steam the Dhokla for 20 minutes on medium flame.
  13. To check the doneness, use a toothpick and insert it in the center of the steamed Dhokla. If the toothpick comes out with a few wet crumbs, steam the Dhokla for another 5-7 minutes.
  14. Once the Dhokla is steamed and cooled for about 10 minutes, run a knife around the Dhokla and unmould it onto a plate. Cut the Dhokla into pieces.
  15. For the Tempering.
  16. Heat oil in a pan, add sesame seeds, hing, mustard seeds, sliced green chilies, sugar and curry leaves. Let them all crackle about in the hot oil and then pour the tempering over the sliced Dhokla. Sprinkle some red chili powder for extra spiciness.

Notes

Best consumed fresh. Do not rest the batter after adding the ENO. Steam it immediately.

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Khaman Dhokla Recipe | How to make Gujarati Khaman Dhokla

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Shreya 🙂

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Rava Idli Recipe | Instant Rava Idli Recipe

Some recipes are so satisfying that you wish to make them again and again. Rava Idli Recipe | Instant Rava Idli Recipe is one such breakfast option for us. Easy to make and needs barely 30 minutes of prepping. 

Rava Idli Recipe | Instant Rava Idli Recipe

These Rava Idlis are soft, fluffy and very delicious 🙂 I usually pair this with Sambhar and sometimes with coconut chutney (all 3 of them are my Mom’s recipe). I can live on them! The Sambhar is also an instant recipe. All one has to do is pressure cook everything! Yes, it’s a kind of a tiffin Sambhar. The chutney, now that’s something which is so delicious, it’s a no brainer and take 10 minutes!! An entire breakfast spread in an hour, tops! Weekend goals??! Sorted!

Rava Idli Recipe | Instant Rava Idli Recipe

Yes, I like a ton of curry leaves in my South Indian cooking. And rightly so! It adds such a depth of flavor and a ton  of earthiness. I love it 🙂 Oh and yes, the little veggies that you see floating in my Sambhar are small florets of cauliflower, small carrot sticks and some French beans. You can add pumpkin, ash gourd or even some brinjals if you wish to add more veggies.

Coming to the Rava Idli recipe, it’s basically really simple. But as every simple recipe out there, this one too needs a bit of focus. The proportion is everything! Mess that and you’ll not get these beautiful white Rava idlis.

We will start with the recipe for the Idli.
First, we will dry roast the Rava/ semolina for 3-5 minutes. Ensure that the flame is on a low setting.
The color of the Rava/ semolina must not change.
Next, add curd and salt to the toasted Rava/ semolina.
Mix well. Add water and eno fruit salt.

Rava Idli Recipe | Instant Rava Idli Recipe
Mix well until smooth.
Cover the bowl and let the batter rest for 30 minutes.
Pour the batter into Idli plates and place in the Idli cooker which has an inch of water boiling at its base.
Steam the idlis for 12-15 minutes on medium flame.
Rava Idli Recipe | Instant Rava Idli Recipe
Rava Idli Recipe | Instant Rava Idli Recipe

Serve hot with accompaniments.

For the Sambhar
Wash and soak the dal for 30 minutes. Add the soaked dal in the pressure cooker with water, salt, turmeric powder.
Add the tomatoes, curry leaves, onions & bottle gourd too. Cook them together in the pressure for 2-3 whistles. Let the pressure cooker cool down completely before opening the lid.
The dal & the veggies must be soft & mushy by now. You can add some water to correct the consistency if needed and boil the dal for about 2-3 minutes.
Next, add sambhar powder and grated jaggery to the tamarind pulp and mix well. Add this mixture to the cooked dal & veggies. Stir well and boil the sambhar for 3-4 minutes.
Now to temper the sambhar, heat oil in a small pan. Add all the ingredients listed above ‘for tempering’ to the hot oil and let them splatter for about 2 minutes.
Add this tempering to the boiled sambhar and mix well. Cover with a lid for a few minutes. Serve piping hot with Idli/ Dosa/ boiled rice.

Rava Idli Recipe | Instant Rava Idli Recipe

Prep Time: 35 minutes

Cook Time: 15 minutes

Total Time: 50 minutes

Yield: 10-11 medium sized idlis

Rava Idli - A light, quick and delicious take on South Indian favorite, steamed rice and lentil cakes makes for ideal breakfast or a complete meal.

Ingredients

    Idli
  • 1 cup fine Bombay Rava/ semolina
  • 1 cup thick curd
  • salt to taste
  • 1/4 cup + 2 tbsp. water
  • 1/4 tsp eno fruit salt
  • Sambhar
  • 3/4 cup tuar/ arhar dal (skinned & split pigeon peas)
  • 2+1/2 cup water
  • Salt to taste
  • 1/2 tsp turmeric powder
  • 1/2 cup chopped tomato
  • 1/2 cup sliced onions
  • 1/2 cup cubed lauki (bottle gourd, one can add more veggies of your choice)
  • 1/4 cup tamarind pulp
  • 1/2 tsp grated jaggery
  • 2 tsp Sambhar powder (I use MTR)
  • 6-7 curry leaves
  • For tempering:
  • 3 tbsp. oil
  • 1/2 tsp mustard seeds (rai)
  • A pinch of hing (asafoetida)
  • 2-3 whole ber mirchi
  • A few curry leaves

Instructions

    Idli
  1. First, we will dry roast the Rava/ semolina for 3-5 minutes.
  2. Ensure that the flame is on a low setting.
  3. The color of the Rava/ semolina must not change.
  4. Next, add curd and salt to the toasted Rava/ semolina.
  5. Mix well. Add water and eno fruit salt.
  6. Mix well until smooth.
  7. Cover the bowl and let the batter rest for 30 minutes.
  8. Pour the batter into Idli plates and place in the Idli cooker which has an inch of water boiling at its base.
  9. Steam the idlis for 12-15 minutes on medium flame.
  10. Once the idlis have steamed, remove the plates from the cooker.
  11. Let them cool for a couple of minutes before removing the idlis from their cavity.
  12. Serve with Sambhar and Chutney.
  13. Sambhar
  14. Wash and soak the dal for 30 minutes. Add the soaked dal in the pressure cooker with water, salt, turmeric powder.
  15. Add the tomatoes, curry leaves, onions & bottle gourd too. Cook them together in the pressure for 2-3 whistles. Let the pressure cooker cool down completely before opening the lid.
  16. The dal & the veggies must be soft & mushy by now. You can add some water to correct the consistency if needed and boil the dal for about 2-3 minutes.
  17. Next, add sambhar powder and grated jaggery to the tamarind pulp and mix well. Add this mixture to the cooked dal & veggies. Stir well and boil the sambhar for 3-4 minutes.
  18. Tempering
  19. Heat oil in a small pan. Add all the ingredients listed above 'for tempering' to the hot oil and let them splatter for about 2 minutes.
  20. Add this tempering to the boiled sambhar and mix well. Cover with a lid for a few minutes. Serve piping hot with Idli/ Dosa/ boiled rice.

Notes

Proportions are key, so follow the recipe correctly. Do not store the batter in the refrigerator as it gives the best results when fresh.

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Rava Idli Recipe | Instant Rava Idli Recipe

Love,
Shreya

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How to make Chutney for Chaat and Sev Puri

How to make Chutney for Chaat and Sev Puri

Learn How to make Chutney for Chaat and Sev Puri at home with everyday ingredients and enjoy a variety of lip-smacking street food at home! These chutneys are mouthwatering and are a must for making any chaat 🙂

How to make Chutney for Chaat and Sev Puri

I’m a big fan of all kinds of delicious chaats. Just the thought of having Chaat makes my mouth water! Being from Mumbai, I’m constantly having street food and the spicier the better. Sev Puri, Bhelpuri, Ragda Pattice, etc. are my favorites. I guess everyone loves having these and won’t say no to a bite or two..hehe!!

Part of the reason why these Chaats taste so good are the Chutneys. Yes, tangy, spicy and sweet are the basic flavors that are a must for any Chaat. Beside these, Chaat masala is another important condiment that is generously sprinkled on the dishes right before serving them. I’ll definitely share the recipe for that too in the future 🙂

How to make Chutney for Chaat and Sev Puri

Basically, Tamarind chutney, Green chutney and Red Garlic chutney are the 3 types of chutneys used for making Chaat. Apart from these chutneys and the masala, a bit of chopped coriander along with a squirt of lemon juice completes a yummy Chaat. I’m sharing these quick and easy recipes today 🙂

We will begin now,

Tamarind Chutney –
Clean and soak the tamarind in some water for 2 hours. Then, drain the water and mash the tamarind through a sieve to collect the pulp in a bowl.
Heat a non stick pan. Add the tamarind pulp to the pan. Cook the pulp for 5 minutes, stirring all the while. Once it comes to a gentle boil, add sugar, roasted cumin powder and red chili powder. Also, add a pinch of hing (asafoetida).
Keep stirring while the pulp comes to a boil and thickens as the sugar melts. Add salt to taste at this point and mix well. Cook for another 5-8 minutes. Turn off the flame. Cool the chutney completely before storing in clean glass or porcelain bottle. This chutney can stored in refrigerator for up to a month.

Green Chutney –
Clean and wash coriander and mint leaves. Drain all the water well. Add them to the blender jar. Along with the greens, in goes the salt, garlic cloves, lemon juice, ginger, green chilly and the Dalia. Add a tbsp. or so of water and blend until smooth. Store the chutney clean glass or porcelain bottle. This chutney can stored in refrigerator for up to 3-4 days.

Red Garlic Chutney –
Deseed and destem the dried red chilies. Soak them in warm water for a minimum of 30 minutes. Drain the chilies and add them in blender jar. Also add garlic pods, lemon juice, salt and ginger to the blender jar. Add 5-6 tbsp. or so of water and blend until smooth. Store the chutney clean glass or porcelain bottle. This chutney can stored in refrigerator for up to 10 days.

How to make Chutney for Chaat and Sev Puri

Prep Time: 2 hours, 30 minutes

Cook Time: 15 minutes

Total Time: 2 hours, 45 minutes

Learn How to make Chutney for Chaat and Sev Puri at home with easy ingredients and enjoy a variety of lip-smacking street food at home!

Ingredients

    For Tamarind Chutney -
  • 1 cup tamarind
  • 1/4 tsp salt
  • 1 tsp roasted cumin powder
  • 3/4 tsp red chili powder
  • 8-9 tbsp. sugar (adjust as per your preference)
  • Green Chutney -
  • 2 cups fresh coriander leaves
  • 1/2 cup fresh mint leaves
  • salt to taste
  • 2 tbsp. Dalia (roasted split chick peas)
  • 1' piece of ginger
  • 5-6 cloves of garlic
  • 2-3 nos. green chilly
  • Red Garlic Chutney -
  • 12-15 nos. dried red chili
  • 10 cloves of garlic
  • juice of half a lemon
  • 1/2' piece of ginger
  • salt to taste

Instructions

    Tamarind Chutney -
  1. Clean and soak the tamarind in some water for 2 hours.
  2. Then, drain the water and mash the tamarind through a sieve to collect the pulp in a bowl.
  3. Heat a non stick pan. Add the tamarind pulp to the pan.
  4. Cook the pulp for 5 minutes, stirring all the while.
  5. Once it comes to a gentle boil, add sugar, roasted cumin powder and red chili powder.
  6. Also, add a pinch of hing (asafoetida).
  7. Keep stirring while the pulp comes to a boil and thickens as the sugar melts.
  8. Add salt to taste at this point and mix well. Cook for another 5-8 minutes.
  9. Turn off the flame.
  10. Cool the chutney completely before storing in clean glass or porcelain bottle.
  11. This chutney can stored in refrigerator for up to a month.
  12. Green Chutney -
  13. Clean and wash coriander and mint leaves. Drain all the water well.
  14. Add them to the blender jar. Along with the greens, in goes the salt, garlic cloves, lemon juice, ginger, green chilly and the Dalia.
  15. Add a tbsp. or so of water and blend until smooth.
  16. Store the chutney clean glass or porcelain bottle. This chutney can stored in refrigerator for up to 3-4 days.
  17. Red Garlic Chutney -
  18. Deseed and destem the dried red chilies.
  19. Soak them in warm water for a minimum of 30 minutes.
  20. Drain the chilies and add them in blender jar.
  21. Also add garlic pods, lemon juice, salt and ginger to the blender jar. 
  22. Add 5-6 tbsp. or so of water and blend until smooth.
  23. Store the chutney clean glass or porcelain bottle. This chutney can stored in refrigerator for up to 10 days.

Notes

Store these chutneys in clean and dry glass bottles or porcelain jars. Adjust the spiciness and the sweetness as per your preference. Do not keep a metal spoon in the jar with chutney as that will discolor the chutneys.

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How to make Chutney for Chaat and Sev Puri

Love,

Shreya 🙂

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Schezwan Noodles | Indo Chinese Street Food

Schezwan Noodles?? Makes you drool, right?!! We Indians love our ‘desi’ Indo-Chinese….we may pretend to apprecite the gourmet, Asian-style spreads at the most sought after restaurants…but you’ll find us literally stuffing our faces with these street style noodles…or fried rice and some cornflour laden, soy sauce soaked manchurian gravies more often than not😍😍😍😂 and I am no different, I am in love with our ‘desi’ Chinese which is absolutely no where close to the authentic cuisine but what the heck?! It’s just too yummy to part with….and it’s one of my favourite things in the whole wide world 🤗 There! I said it!

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So, having said that…what would you expect from me if I have a few packets of Hakka noodles sitting in my pantry and one hungry husband on a weekend ….with no plans to step out because the man ain’t in the mood to drive 😩 I make some street vendor style Schezwan Noodles…spicy….loaded with veggies…full of flavours and absolutely lip-smacking good😍😍😍 besides, it gets done in about 30 minutes…what’s not to love👌🏼

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Actually, it’s better than your favourite take-out as this is healthier because of the veggies and I’ve added very little oil. Spicese, yes…added a whole lot of spices while making it as we prefer it to be hot! 😁 So, if you’ve been a person who starts sneezing and coughing at the first bite of anything spicy…tone this recipe down a couple of notches and you’ll survive 😉 I have used my homemade Schezwan sauce here and I did serve this with some quick Schezwan paneer….basically, everything was Schezwan 😑🤔 how’d that happen?!

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Enough said! Start cooking…pronto!

Schezwan Noodles | Indo Chinese Street Food

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: serves 2

Spicy, delicious and easy to make vegetarian take-out in just 30 minutes!!

Ingredients

  • 2 packets of Hakka Noodles (boiled as per the instructions on the package)
  • 1+1/2 cups julienned carrots
  • 1 cup julienned cabbage
  • 1 cup julienned capsicum
  • 1 cup finely sliced red onion
  • 1/2 cup finely chopped spring onion whites
  • 1/2 cup finely chopped spring onion greens
  • salt to taste
  • 1/4 cup Schezwan sauce
  • 3 tbsp oil
  • 1 tsp noodle Masala (Indian grocery stores carry it, else skip it and add black pepper powder)
  • 3 tsp finely chopped garlic
  • 1 tsp finely chopped ginger
  • 2 tbsp soy sauce
  • 1 tbsp red chilli sauce
  • 1 tsp vinegar
  • 3 nos. whole red chillies
  • 1 tbsp tomato ketchup (optional)

Instructions

  1. In the wok, heat oil until nice and hot.
  2. Then add the ginger, garlic, whole red chilies and spring onion whites.
  3. Sauté these on high flame until the garlic turns golden.
  4. Then add all the veggies along with salt and noodle Masala (black pepper).
  5. Keep mixing well and sautéing on high flame for the next 2-3 minutes.
  6. Next, add the sauces - Schezwan, soy, chilly.
  7. Add vinegar and ketchup too.
  8. Sauté for another 2 minutes.
  9. Now tip in the boiled noodles (ensure that the noodles are al-dentè).
  10. Use tongs to mix the veggies with the noodles and be gentle.
  11. You don't want to break any of those gorgeous noodles.
  12. Once everything is looking good, add the spring onion greens and give them a last mix.
  13. That's it, serve them piping hot!

Notes

You can add any veggies if your choice. Add proteins of your choice...like shredded chicken or some sautéed prawns if you like seafood.

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Doesn’t that make you drool?! 😃 …you should make some👆🏼 I usually pair this with some sautéed veggies and obviously, a glass of chilled Coke!! Heheh!!

Love,

Shreya💖

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Vegetable Lo-Mein spicy and Vegan Meals under 30 mins Asian noodle recipe Polkapuffs

Bombay Aloo Masala Sandwich | Spicy Potato Sandwich

Bombay Aloo Masala Sandwiches are a staple street food in Amchi Mumbai….or maybe a vegetable toast sandwich or a plain Chutney (salsa) sandwich…the options are endless and oh so yummy! 😍

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I personally love the vegetable cheese grill sandwich! It’s like the best of both worlds…you get veggies and if you are a cheese lover like me…it’s just so good with that cheese within and on the outside😍😍😍😍….a side of some potato crisps/ chips/ wafers…and some ketchup😋

Similarly, there is another hot favourite among most Mumbaikars….the spicy, aromatic and very delicious Bombay Aloo Masala Sandwich…make it as a toast sandwich or a grilled one…it’s amazing! Aaaaannnddd…..it’s my hubby’s favorite 😘

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This is a regular breakfast or evening snack at our place…and my Mom’s recipe for the filling/ Aloo Masala is super duper yum!

I usually use brown bread to make them…you can use regular white sandwich bread or any multigrain bread if your choice. I had once even used a Homemade Herbed Focacia bread for this sandwich and it was so good! Do try my recipe for Green Chutney, it goes so well with sandwiches.

Anyways…let’s get you started on the recipe..

To make the filling:

Heat oil in a non-stick pan. Once the oil is hot, add cumin seeds, hing and chopped green chillie. Sauté for a minute.

Next, add the chopped onions. Sweat them for a few minutes. Then add the capsicum. Sauté again. Tip in the tomatoes followed by the salt, turmeric, red chillie powder, ginger-garlic paste. Mix well and cook these together until the tomatoes turn mushy and the raw smell of the ginger- garlic paste goes away.

Next, add the mashed potatoes along with the Pav bhaji Masala. Also add the amchur powder and mix well. Turn off the flea me. Add chopped coriander leaves and give them all a final mix. That’s your filling done! Keep well in the refrigerator for 3-4 days.

Bombay Masala Aloo sandwich recipe Bombay toast sandwich recipe Lunchbox ideas Street food of mumbai Polkapuffs recipes Shreya Tiwari photography

To make the sandwich:

Take 2 slices of bread. Slather both the slices with butter. Sprinkle some chaat Masala (optional) and spread a thick layer of the potato filling. Heat the griller/ toaster…spread some butter on the griller plate and place the sandwich on it and let it crisp up on both sides. Serve hot with some chips/ crisps and ketchup!

Bombay Masala Aloo sandwich recipe Bombay toast sandwich recipe Lunchbox ideas Street food of mumbai Polkapuffs recipes Shreya Tiwari photography

 

Bombay Aloo Masala Sandwich | Spicy Potato Sandwich

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: can be used for upto 6-7 sandwiches with generous amount of the potato filling.

Bombay Aloo Masala Sandwich is spicy, tangy and very delicious. Perfect for breakfast, brunch, lunch box or even a quick meal.

Ingredients

  • 5 nos. large potatoes (boiled and mashed)
  • 3 tbsp oil
  • 1 tsp finely chopped green chilli
  • a pinch of hing (asafoetida)
  • 1/4 tsp cumin seeds (jeera)
  • 1/2 cup finely chopped onions
  • 1/4 cup finely chopped green bell pepper (capsicum)
  • 2 nos. finely chopped tomatoes
  • salt to taste
  • 1 tsp ginger-garlic paste
  • 1/4 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 tsp Pav bhaji Masala
  • 1/4 tsp amchur powder (raw mango powder)
  • 1-2 tsp water (if needed to correct the consistency)
  • 2 tsp chopped fresh coriander leaves
  • butter as needed to grill/ toast the sandwiches
  • bread slices as needed

Instructions

    Filling
  1. Heat oil in a non-stick pan.
  2. Once the oil is hot, add cumin seeds, hing and chopped green chilies. Sauté for a minute.
  3. Next, add the chopped onions.
  4. Sweat them for a few minutes.
  5. Then add the capsicum. Sauté again.
  6. Tip in the tomatoes followed by the salt, turmeric, red chili powder, ginger-garlic paste.
  7. Mix well and cook these together until the tomatoes turn mushy and the raw smell of the ginger- garlic paste goes away.
  8. Next, add the mashed potatoes along with the Pav bhaji Masala.
  9. Also add the amchur powder and mix well. Turn off the flea me.
  10. Add chopped coriander leaves and give them all a final mix.
  11. That's your filling done! Keep well in the refrigerator for 3-4 days.
  12. Sandwiches
  13. Take 2 slices of bread.
  14. Slather both the slices with butter.
  15. Sprinkle some chaat Masala (optional) and spread a thick layer of the potato filling.
  16. Heat the griller/ toaster...spread some butter on the griller plate and place the sandwich on it and let it crisp up on both sides.
  17. Serve hot with some chips/ crisps and ketchup!

Notes

Use veggies of your choice if you like to make variations. Add cheese if you'd like some. Use this filling in frankies/ rolls, etc.

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You can add some veggies to this filling recipe or even minus a few things if you wish. Do try it…it’s lip smacking 😍

Love,

Shreya💖

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Bombay Aloo Masala Sandwich.

 

Mango Kulfi | How to make Kulhad Kulfi

An Indian dessert that is loved by everyone and I guess there is rarely anyone who’d say no to Kulfi! This luciously creamy, deliciously sweet and chilled dessert is perfect for summers and compliments any Indian meal when looking for that perfect end to your meal 😍👌🏼 Flavour it with whatever takes your fancy! Mangoes….yes that is what I have used here to make it even more irresistible and delicious.

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Look at the golden colour..and I have used a bit of freshly pounded cardamom powder to elevate the flavour of Alphonso Mangoes….the King of fruits 😍 and garnished it with some pistachio slivers and homemade dried rose petals (organic) ….this recipe also calls for some fresh, thick cream from full fat milk…yes homemade made fresh cream, it makes the Kulfi even more smooth and the taste is very authentic! But then again, you can always use fresh cream from a tetra pack too😋

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Last year I had shared an easy recipe for Kesar Pista Kulfi on the blog and this recipe is another take on that!😀 You can add some chopped pistachios and almonds to this Mango Kulfi recipe and make it a Dry Fruit Mango Kulfi too!

Mango Kulfi recipe Kulhad kulfi recipe How to make instant kulfi Easy recipe for kulfi Homemade mango kulfi recipe Kesar pista kulfi recipe Polkapuffs recipes Indian ice cream No condensed milk no milk powder Kulfi recipe Shreya Tiwari recipes

I used kulhad and matkas (Indian earthenware) of different shapes and sizes to set the Kulfi, you can use simple Kulfi or Popsicle moulds as well or simply use little stainless bowl to set them. Although the kulhad and matkas I have here aren’t actually earthenware, they are all made of porcelain.

Common, let’s make Kulfi!

Yield: 5-6 kulfis

Equipment: a heavy bottomed pan, a ladle, measuring cups/ spoons, kulfi moulds/ Popsicle moulds/ small bowls, ice cream sticks etc.

Ingredients:

500 ml milk (I use Amul toned milk – 2%fat)

pulp of 3 nos. medium Alphonso mangoes

1/4 cup warm milk

2+1/2 tbsp cornflour

1+1/4 cup sugar (adjust as per your preference)

1/2 cup cream (I used homemade cream from full fat milk, you can use tetra packed Amul fresh cream as well)

1/2 tsp cardamom pwd

chopped pistachio & dried rose petals to garnish

Method:

Heat 500 ml milk in the pan, let it boil until the milk reduces a little and becomes thick. Keep stirring so that the milk does not stick at the bottom and burn.

Mix cornflour with 1/4 cup warm milk until it’s lump free. Add this mixture to the reduced milk and keep stirring until the cornflour blends properly with the milk. Add sugar, cardamom powder and the mango pulp. Cook for two mins more. Keep it aside to cool for a few mins.

Next, lightly beat the cream. Add the cooled milk and mango mixture to the beaten cream. Beat again for a few mins (I used a electric beater). Fill this mixture into moulds/ matkas/ bowls and keep it in freezer to set for about 7-8 hours or even overnight.

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Once the Kulfi has set for 3-4 hours, put an ice cream stick in the centre of each mould if using Popsicle mould or traditional Kulfi mould.

Thaw the frozen Kulfi for a few mins, rub the moulds between your palms, tug on the ice cream stick and unmould it gently. That’s it! Your creamy Kulfi is ready☺️ Look at that texture…..yumm!

Mango Kulfi recipe Kulhad kulfi recipe How to make instant kulfi Easy recipe for kulfi Homemade mango kulfi recipe Kesar pista kulfi recipe Polkapuffs recipes Indian ice cream No condensed milk no milk powder Kulfi recipe Shreya Tiwari recipes

Love,

Shreya💗

Mango Kulfi | Mango flavoured Indian Ice Cream | Glutenfree recipe

 

 

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