Dahi Vada (Fried Lentil Dumplings In Spiced Yoghurt)

 

         'Dahi Vada' or 'Dahi Bhalla', a popular North Indian street food, is my personal favorite. There are many versions to it. It is served in South India with a different name - Curd Vadai or Thayir Vadai and minus the chutneys. This yummy melt in the mouth party recipe is light on the stomach and is mandatory during festivals and special occasions. 

         Dahi vadas are generally fried dumplings made of soaked & ground split black gram, dunked in whipped yogurt and topped with all the chutneys and seasonings. However, I gave a slight twist by adding some flaxseed to the batter. Secondly, instead of deep frying them, I used a Paniyaram Chatti to fry them for a healthy version. So check out the step by step pictorial recipe to prepare my version of this delicacy.

• 1 cup urad dal (split black gram), soaked overnight
• 1 tsp. ginger, chopped
• 2-3 green chilies, chopped
• 1/2 tsp. asafoetida
• 1 tbsp. flaxseeds
• salt to taste
• 2 tbsp. coriander leaves, chopped
• 2 cups yoghurt, beaten with some salt
• oil to shallow fry 

Green Chutney-

• 2 cups of coriander leaves, chopped
• 1 cup of mint leaves, chopped
• 1 tsp. lime juice
• 1 tsp. ginger, chopped
• 2 green chilies
• salt to taste

Tamarind Chutney-

• 1 tsp. tamarind paste
• 2 tbsp. sugar
• 1 tsp. red chili powder or to taste
• 1/4 tsp. roasted cumin powder

Garnishing - 

• 1/2 tsp. roasted cumin powder
• 1/2 tsp. red chili powder
• 1/2 tsp. pepper powder
• 1/2 tsp. chaat masala
• 2 tbsp. coriander leaves, chopped

         Green chutney - blend all the following ingredients with required quantity of water and keep aside.

          Tamarind chutney - mix together all the mentioned ingredients with some water and keep aside.

          Grind the soaked urad dal, ginger and green chilies into a smooth batter by adding very little water. Add salt, asafoetida, flaxseed and chopped coriander leaves. Mix the batter well.

          Heat a Paniyaram chatti and grease with some oil. Drop spoonful of the batter in it and cook, covered, on a low flame till one side is well browned. Flip it over and cook the other side too, till done. 

          Drop them in lukewarm water for 15-20 minutes to make them soft. Then squeeze them between your palms and keep aside. 

        To serve, place the vadas on a plate and pour the beaten yoghurt over it. Then add the coriander chutney, tamarind chutney, roasted cumin powder, red chili powder, pepper powder and chopped coriander leaves. Enjoy !!!!

                    Grind the soaked urad dal, ginger and green chilies into a smooth batter 

                    by adding very little water. 

                         Add salt, asafoetida, flaxseed & chopped coriander leaves. Mix well.

                    Heat a Paniyaram chatti & grease well with some oil. Drop spoonful of the 

                    batter in it & cook, covered, on a low flame till one side is well browned.

                                 Flip it over and cook the other side too, till done. 

                       Drop them in lukewarm water for 15-20 min. to make them soft. Then

                       squeeze them between your palms and keep aside. 

       To serve,  place the vadas on a plate & pour the beaten yoghurt over it. Then

       add the coriander chutney, tamarind chutney, roasted cumin powder, red chili

 powder, pepper powder and chopped coriander leaves. 

                       Enjoy !!!!

Ghugni Chaat (Kolkata Street Food)

 

           Chaat is a favourite Indian street food enjoyed by all, young and old alike. They are yummy, light on the stomach and extremely tongue tingling. Today I would like to share a delicious GHUGNI CHAAT which is a very popular Kolkata street food. So all Chaat lovers will definitely enjoy this traditional Bong recipe.

          Ghugni typically refers to Dried Peas Curry, which is a very common weekend breakfast menu in most Bengali homes. It is served with hot luchi / poori, especially during weekends. So you can turn any leftover ghugni into this mouth watering chaat, complete with all the toppings, that includes a drizzle of some kasundi too. Do check out the step by step pictorial recipe to prepare this yummy comfort food.

      Ghugni - 

• 1 cup dried peas, soaked overnight
• 3 tbsp. mustard oil
• 1 potato, cubed
• 1 tomato, chopped
• 1 tsp. cumin seeds 
• 2 bay leaves
• 1 onion, sliced
• 1 tsp. ginger-garlic paste
• 1/2 tsp. turmeric powder
• salt to taste
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. garam masala powder
• 1 tsp. red chili powder
• 2 green chilies, slit
• 1 tsp. ghee

Toppings - 

• 1 onion, chopped
• 1 tomato, chopped
• 2 green chilies, chopped
• 2-3 tbsp. coriander leaves, chopped
• kasundi (mustard sauce) as required
• green chutney as required
• sweet tamarind chutney as required

          Boil the peas in 2 cups water for 4-5 whistles or till soft, but not too mushy. Keep aside. 

          Heat oil in a pan and fry the potatoes till light brown. Drain and keep aside. Temper the same oil with bay leaves and cumin seeds. Sauté for a few seconds. 

          Add the onion and fry till light brown. Now add the ginger-garlic paste and all the dry spices mixed with some water. Sauté till the oil separates.

         Then add the chopped tomatoes and cook till it is mashed. Add the boiled peas, fried potatoes and green chilies. Add more water if required.

          Simmer on a low flame till the potatoes are cooked. When done, switch off the flame and add the ghee. Garnish with all the toppings and enjoy.

                    Heat oil in a pan & fry the potatoes till light brown. Drain & keep aside.

                   Temper the same oil with bay leaves & cumin seeds. Sauté for a few seconds. 

                                  Add the onion and fry till light brown. 

                         Add ginger-garlic paste & all the dry spices mixed with some water. 

                         Sauté till the oil separates.

                                  Add the chopped tomatoes and cook till it is mashed. 

                        Add the boiled peas, fried potatoes & green chilies. Adjust the water. 

                        Simmer on a low flame till the potatoes are cooked. 

                                  When done, switch off the flame and add the ghee. 

                                 Garnish with all the toppings and enjoy.

           

Blueberry Shrikhand

 

      Shrikhand is a traditional Maharashtrian Dessert prepared with hung yoghurt. It is a very easy dessert that can be made in no time if the hung yoghurt is ready. It is usually flavored with saffron and cardamom powder for the plain version. However, you can make it a bit healthy and appetizing by adding any fruit of your choice.

          So, check out my version of this yummy Blueberry Shrikhand, where I used some low fat yoghurt. This fruit based dessert is an ideal party recipe or can be prepared for any festive occasion. Garnish with chopped nuts, saffron and dry rose petals and enjoy. Do check out the step by step pictorial recipe to prepare this chilled fusion treat.

• 400 gms. low fat yoghurt
• 1 cup blueberries
• 1 tsp. ghee
• 2-3 tbsp. sugar or to taste
• pinch of salt
• 1/4 tsp. cardamom powder
• 1 tsp. rose water
• pinch of saffron
• few blueberries, chopped nuts & dry rose petals to garnish

          Pour the yoghurt in a cheese cloth and place on a strainer. Keep this on a bowl in the refrigerator overnight. The thick hung yoghurt is used for the recipe.  

          Blend the blueberries and pass through a sieve. Heat ghee in a pan and simmer the paste along with a pinch of salt till all the moisture has evaporated. Keep aside to cool. 

         In a bowl, take the hung yoghurt, reduced blueberry, sugar to taste, cardamom powder, saffron and rose water. Whisk well till smooth and refrigerate till serving time.

          Spoon into individual bowls. Garnish with blueberries, chopped nuts and dry rose petals. Relish as an after meal dessert or anytime you desire.

 

                                Simmer the blueberry puree till the moisture has evaporated.                               

                                  Keep aside to cool. 

                        In a bowl, take the hung yoghurt, reduced blueberry, sugar to taste, 

                           cardamom powder, saffron and rose water. Whisk well till smooth

                           and refrigerate till serving time.

 

                                 Garnish with blueberries, chopped nuts and dry rose petals. 

                                 Relish as an after meal dessert or anytime you desire.

Spinach (Palak) Paatra

 

          Paatra, a popular Gujarati Snack is also known as Aloo Vadi in Maharashtra and Pathrode in Mangalore. The method of making it, is almost the same. Traditionally, Paatra is prepared using Colocasia leaves that is liberally smeared with a spiced gram flour paste, rolled, steamed, sliced and then shallow fried. 

          However, in this recipe, I substituted it with few spinach leaves. For a healthier option, you can have them steamed. No matter what, it just tastes yummy. You can enjoy this healthy snack as an appetizer / snack with some chutney / tomato sauce or as a tea-time snack too. So check out the step by step pictorial recipe to prepare my version of this recipe.

• 10 fresh spinach leaves, preferably large in size, washed & pat dried
• 1 cup gram flour 
• 2 tbsp. semolina
• salt to taste
• 1/2 tsp. turmeric powder
• 1`tsp. red chili powder
• 1 tbsp. fresh grated coconut 
• 1/2 tsp. tamarind paste
• 1 tsp. sesame seeds
• 1/2 tsp. garam masala powder
• pinch of baking soda
• 1 tsp. coriander-cumin powder
• 2-3 tbsp. mint leaves, chopped
• 1 tbsp. oil
• water as needed

Tempering - 

• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1/2 tsp. cumin seeds 
• 1 sprig curry leaves
• 1 tsp. sesame seeds
• 1/4 tsp. asafoetida
• 1/2 tsp. chili flakes
• 1 tbsp. coriander leaves, chopped
• 1 tbsp. fresh grated coconut

          Make a semi-thick paste with the gram flour and all the other ingredients (except the spinach leaves).

          Take a spinach leaf and smear some paste over it. Take another leaf and place it on the first one. Smear some of the paste on it too, in the same manner. 

          Similarly smear the paste on more leaves depending on the size of the leaves. If the leaves are large then 2 leaves are enough. If not, work with 4-5 leaves. 

 

         Fold them securely. Make similar rolls and steam them for for 20 minutes. When cool, cut them into 1/2 inch slices.

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add cumin seeds, sesame seeds, asafoetida and the curry leaves.

          Sauté for a few seconds and add the sliced Paatra. Give it a toss and stir fry on a low flame till they are crisp and light golden in colour on both sides. 

          Garnish with coriander leaves and fresh grated coconut. Serve as an appetizer with chutney / tomato sauce or as a tea time snack.

                   Make a semi-thick paste with the gram flour and all the other ingredients 

                   (except the spinach leaves). 

                                 Take a spinach leaf and smear some paste over it. 

                                  Take another & place it on top of the first one. 

                                  Smear some of the paste on it in the same manner. 

                                 Fold them securely.

                                  Make similar rolls and steam them for for 20 minutes.

                                  When cool, cut them into 1/2 inch slices.

                     Heat oil & temper with mustard seeds. Then add cumin seeds, sesame seeds,                                     asafoetida and the curry leaves. Sauté for a few seconds.

                   Add the sliced Paatra and give it a toss. Stir fry till they are crisp and light

                   golden in colour on both sides. 

                                  Garnish with coriander leaves and fresh grated coconut. 

                       Serve as an appetizer with chutney / tomato sauce or as a tea time snack.