Dahi Puri Recipe

Hey guys today lets make something a lilltle sweet, a little spicy, a little tangy all in all something really yummy!! So here I am with the recipe of Dahi Puri!
Dahi puri is generally served by the road side chaat walas in India and are made with the combination of puri, potato and curd. What makes this super yummy dish more yummy is the different types of chutneys used in it.

For Filling of the Dahi Puri:

Ingredients	Quantity
Puris	20
Mixed Boiled Sprouts(Green peas, whole green gram,Black Chick Peas etc)	4/3 cup
Potatoes (Boiled & Cubed)	4/3 cup
Red Chutney(khajur aur  imli ki chutney)	1/2 cup
Green chutney	1/2 cup
Curds (dahi)	1 & 1/2 cups
Salt	to taste

For Garnishing the Dahi Puri:

Ingredients	Quantity
Sev	1/4 cup
Chilli Powder	1 tea spoon
Cumin Seeds (jeera) Powder Roasted	1 tea spoon
Chopped Coriander	1 table spoon
Chaat masala	1 tea spoon

You can make puri, red chutney and green chutney at home or get readymade.

Preparation Method of Dahi Puri:

1) Take a nice serving plate and arrange the puris in it then make holes in the center of each of the puris for stuffing
2) Simultaneously add salt to the curd ( if you want you can add little sugar to it too)
3) Fill each of the puris with sprouts, potatoes, red chutney, green chutney, and then add curd to it.
4) Pour curd on it and then sprinkle red chilli powder, chaat masala, cumin seed powder and sev
5) Then finally pour little chutneys of both the color i.e red chutney & green chutney and coriander to garnish.

Remember the curd should be chill and well balanced neither too thick nor too thin and now your delicious dish is ready to serve!

Puchka Kolkata Style Recipe

Puchka as it is called in Kolkata is the king of the Bengali style street food. It is the yummiest chat I have ever had and is ever green for all the seasons whether it’s a hot sunny day or a typical tropical rainy day J
Puchka’s for those who don’t know what it is, are Crispy Puffed Little Puris suffed with the spicy masala and tangy water all served together.

 

This easy to eat chat is also easy to make. Try this recipe at home and enjoy the taste of the street food in a hygienic way!

Ingredients for Puchka Water:

Ingredients	Quantity
Water	1500 ml
Tamarind Pulp	1/4 Cup
Black Salt(Kala/Lal Namak)	To Taste
Mint & Coriander	Handful
Green Chili	1 piece
Cumin Powder	1½ Tsp
Coriander Powder	1 Tsp
Pepper	½ Tsp
Red Chili Powder	½ Tsp
Lemon Juice	1 Tsp
Amchoor Powder	1 Tsp

  

Ingredients for Puchka Filling:

Ingredients	Quantity
Potatoes/ Aaloo (boiled and mashed)	2 cup
Black Chick Peas/kala channa(boiled )	1 cup
Black Salt(Kala/Lal Namak)	2 teaspoon
Red Chilli Powder( sukhi lal mirch pici hui)	2 teaspoon
Salt(Namak)	to taste
Moodi Masala (optional)	2 teaspoon

Requirements to Serve Puchka:

• Puris
• Ptalas/Small Platels

Method for Pani:

1) Take a deep bowl

2) Put tamarind pulp (imli ka rass) into it then add all the other ingredients along with the water and blend it.

3) Refrigerate and steer well before serving

Method for Filling:

1) Take a big bowl and add boiled Black Chick Peas (chana) to the potatoes and mash them well together.

2) Then put all the other powders into it and mix it finely

To serve make a little hole in the puris add the masala, dip it into the water and eat it in an authentic road side fashion on a patal (plates made of dry leaves)

Cherry Flower Garnish Tutorial

Ingredients for Cherry Flower Garnish

1. Cherry

2. Blueberry

3. Mint Leaves

4. Sharp Knife

Method of Making Cherry Flower Garnish

1. Slice the cherry horizontally, 3/4 of the way down, but not all the way through. Remember you have  keep the bottom safe & not cut the cherry into halves.Just the way it appears in the picture.

2. Continue Slicing slicing in this manner, once vertically & twice diagonally. So that you can comfortable create the petals of the flower.

3. Now place a blueberry in the center of the cherry flower. Handle with care. Delicacy is the way to go. 

4. Place the cherry flower on the fresh mint leave.

5. Now place this Cherry Flower on Mint leave to decorate your soups, smoothies, juices, etc.

Apple Feather Garnish Tutorial

Apple feather garnish tutorial

Ingredients for Apple feather Garnish :

1. Green apple - 1
2. Lime juice - 2 tablespoon
3. Sharp knife

Method of Making Apple Feathers

1. Wash & Cut the apple with sharp knife into 6 wedges
2. Taking each wedge in turn, cut four layered V-shaped slices.
3. Re-assemble slices in a staggered pattern
4. To avoid browning of the apple dip them in lime.
5. Garnish your place aesthetically

Crispy Chaat Puri Recipe

Hey friends I am here to present the most important integral element of the popular chaat item in Indian street food menu - the puri (crispy balls) of the Pani Puri (king of chaats). It’s served in different style and stuffing with various names in different parts of India, Pakistan, Bangladesh and Nepal.While surfing I was surprise to find out that there are names of pani-puri which I have not even heard of. The list of names I could find is mentioned below:

Phuchka, Phulki, Gup Chup, Paani Poori, Pani ke Bataashe, Pani Ke Patashe,  Pani ki Pakodi, Gol Gappa, Phoolki, Watery Bread, Crisp Sphere Eaten.

You can add to it if I have missed any J

Ingredients	Quantity
semolina (suji/rava)	2 cup
maida (all-purpose flour)	3-4 table spoon
baking soda	1/2 tea spoon
salt	to taste
oil	for frying
water	to knead the dough

Crispy Fried Chaat Puri/ Bataashe Cooking Method:

1)Take a large bowl (parat), add all the dry ingredients and mix it well.

2)Slowly add little-little water and make a stiff dough (Please do not add oil into it or else the puris will become soft as soon as they cool down)

3)Keep it aside for 20-30 minutes by covering it( dough) with a wet cloth

4)Check the dough after 2-30 minutes and knead it once again before making medium size balls(pade) [Always keep the dough covered because dry dough is difficult to roll]

5)Take the rolling board (chakla) and sprinkle some flour on it before placing the ball on it.

6)Then roll the ball into a thin large circle (because if the circle is thick the puris will not puff well)

7)After which cut it into discs with the help of small( 2 inch) biscuit cutter ( vati/bati)

8)Then cut out as many round puris( discs) form the circle as you can from the entire dough and place it properly into a large plate or thali and keep covering  it with a damp cloth because if the puris become dry and they will not puff.

9)After that take oil in a pan ( kadai) and heat it moderately ( if the oil is less hot the puris will soak the oil and if heated more than the puri will be burnt.

10)Test the temperature of the oil by putting one puri in the pan

11)If the oil is heated properly then the puri will puff and turn into golden brown color immediately, in case it is not puffing even after the temperature being moderate the apply a little pressure on the puri with the help of a slotted spoon and turn it( puri) to the other side for it to get cooked from both the sides.

12)You can fry one puri at a time or fry few puris together depending upon the size of your pan( kadai).

13)Once done place the puris on a tissue paper/ kitchen tissue for it to drain.

14)When done store the puris in a container or serve it hot in various forms. The choice is yours J

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Phirni Recipe

Ingredients for making Phirni:

1. Rava - 200 grams
2. Milk - 1/2 ltr
3. Sugar - 500 grams
4. Cardamon Powder - 1 teaspoon
5. Nuts - 1 cup
6. Khova - 1/2 cup

Method of making phirni:

1. Soak rava in water for 15 mins.
2. Boil Milk
3.Now drain the water & keep aside
4. Add soaked rava to milk & boil
5. Stir constantly to avoid lumps.
6. Keep stirring & add sugar
7. Add safron & khova
8. Garnish with nuts & serve hot or cold.

ALOO SAMOSA RECIPE

ALOO SAMOSA RECIPE

"Jab Tak rahega samose mein aloo.. teri rahunga oh meri shalu".. Keep Humming & enjoy this hot, crispy, spicy, tasty Samosas.

A step by step recipe with pictures of how to make Aloo Samosa is given here. Hope you make this & enjoy with family & friends... 

Ingredients for dough

1. Flour 2 cups
2. Ghee 2 Tbsp
3. Water as required 

Ingredients for Filling Aloo Samosa

1. Boiled potatoes 3-4
2. Sliced onion 1
3. Sliced green chillies 2
4. Salt to taste
5. Red chilli powder 1/2 tsp or more as per your taste
6. Turmeric powder 1/4 tsp
7. Cumin seeds 1/2tsp
8. Coriander seeds 1/2 tsp
9. Pomegranate powder (Anardaana powder) 1tsp

10.Juice of one lemon
11 Fresh chopped green coriander 3 Tbsp
12.Fresh mint leaves chopped 1Tbsp

Method of Making Samosa Pattice:

1. Sieve flour & Add Ghee to the flour & mix well.
   
   
2. Now add water to it & Knead well such that the dough is neither hard nor too soft, just the right constancy.
3. Take a bowl grease it will oil & put the knelled dough inside & grease the top surface of the dough with a tea spoon of ghee or oil & cover with a damp tea towel or muslin cloth. Refrigerate the bowl for about 2 hours or so.
4. While the dough is in refrigerator let’s take a tava (Flat pan) & dry roast coriander & cumin seeds on one side of the stove & on the other side boil potatoes in a pressure cooker.
5. Take the roasted cumin & coriander seeds in a plate & keep aside. Now remove the potatoes from the pressure cooker, peel its skin & let it cool.
   
6. Mash the boiled potatoes & make sure that you don’t end up making it a smooth paste. Try and keep a few pieces. To the mashed potatoes add the roasted cumin & coriander seeds.
7. To the potatoes add the rest of the spices like Sliced green chillies, Salt, Red chilli powder & Turmeric. Mix Well.
8. Add the freshly chopped green coriander & mint leaves.And our aloo filling is reday for the Samosa....
9. Remove dough from refrigerator & divide it into small portions/ small balls.
   
10. Roll the small bolls of dough & make small flat rotis. Cut these rotis into half.
    
11. Take the half roti & make a cone out of it. 
    
12. Press the edges of the cone with water, keeping the mouth of the cone open
13. Add the filling of potatoes into the cone & close it.
    
14. Tightly press all the edges.
    
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    Deep fry them till golden brown.

    
    

    

    
    
    
    Voila! Hot aloo Samosas are ready
    

Serve it with the red chutney and green chutney :)

Note:  You can freeze these by lightly frying it in hot oil( just to remove it rawness) & then store in a freezable container using wax paper in between each layers

Paneer Butter Masala Recipe

Paneer Butter Masala is one of the most sought after curries in the Indian cuisine. As you know it’s a must have for the restaurants here.

We Indians love to have the spicy, soft and spongy version of the cottage cheese, dipped in the rich creamy tomato purée, at its best.

I am here to present the step by step method to create “hotel jaisa” Paneer Butter Masala.

Happy Cooking!!

Ingredients	Quantity
Cottage cheese (paneer),cut into triangles	1000 grams
Butter( makhan)	10 tablespoons
Oil(tel)	2 teaspoon
Bay leaves	4
Cloves( loong)	4
Cinnamon ( dalchini)	4 one-inch sticks
Dried red chillies,broken( sukhi sabut lal mirchi)	4
Coriander seeds,crushed( dhaniya)	4 tablespoons
Onion( Pyazz),sliced	2 medium
Ginger paste( adrak)	4 teaspoons
Garlic paste (dhaniya)	4 teaspoons
Coriander powder ( sukha dhaniya)	2 teaspoon
Red chilli powder ( lal mirch)	2 teaspoon
Tomatoes(tamatar),chopped	10-11 medium
Salt( namak)	to taste
Kasoori methi ,crushed	1 teaspoon
Fresh cream	4 tablespoons

Method for Preparation of Paneer Butter Masala :

1)     Heat six tablespoons butter with two teaspoon oil in a kadai.
2)     Add bay leaves, cloves, cinnamon, red chillies and half of the crushed coriander seeds to it.
3)     Sauté the spices and condiments for half a minute or so.
4)     Add onion to the paste and stir-fry for thirty seconds, then put ginger-garlic paste to it.
5)     Cook it for thirty seconds and then
6)     Add coriander powder, red chilli powder and tomatoes.
7)     Cook on high heat till oil and the masala gets separated.
8)     Puree the mixture after that heat the remaining butter in a pan; cook the pureed mixture for another two minutes.
9)     Add paneer(cottage cheese) pieces and salt(to taste). After which add half a cup of water.
10)  Cover it and cook it for another five minutes on low heat.
11)  After which sprinkle the kasoori methi and mix it slightly.
12)  Remove it from heat when cooked add and mix cream to it.
13)   Serve hot-hot, garnished with remaining crushed coriander seeds for all the good looks J

Motichor Laddu Recipe

Hey here goes the recipe for the yummy motichor laddu, these finger liking ladus have been the favorites of we Indians since ages but are mostly purchased from sweet shops.

So, girls now its time to surprise your loved ones with the customized hand made ladus this Ramzan :)

Ingredients	Quantity
Gram flour (besan)	2 1/2 cups
Sugar	1 1/3 cups
Milk	1/4 cup
Orange colour	as required
Ghee	to deep fry
Green cardamom seeds	1 tablespoon
Almonds,blanched and slivered	10
Pistachios,blanched and slivered	10

Method of Making Motichor Laddu:

• Cook sugar with three cups of water to make syrup of one thread consistency.
• Add milk and when the scum rises to the top, remove it.
• Add color as desired and keep the syrup aside.
• Make a thin batter of gram floor with three cups of water (pouring consistency).
• Add color as desired.

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• Heat sufficient ghee in a kadai.
• Hold a perforated spoon over the hot ghee, pour a little batter over it and pass the batter through it fast into the kadai to make boondis.
•  Fry for about two to three minutes.
• Remove the boondis using a slotted spoon, drain thoroughly and put into the syrup.
• When the boondis have absorbed all the syrup add cardamom seeds and mix gently.

• Divide into twenty-five portions and shape each into a laddu.
• Garnish with slivers of pistachios or almonds. Cool and store.

Remember girls as these laddus are made of ghee they don't stay long and hence should be consumed fast :)