Puneri Batata Vada#Alphabet Challenge

Puneri Batata Vada is different from what you get in Mumbai.  When I, first ate them, was, surprised to to have a entirely different version of vadas. These are not spicy and no tempering is given to the potato filling and they are like patties. Check the  Vada Pav (Mumbai Style)  recipe.

Ingredients  

4 Medium Potatoes- boiled and mashed
2 Green chilies - minced
1/2 Inch Piece Ginger - minced
3 Cloves Garlic - minced
1 Small Onion - minced
1 Tablespoon Coriander Leaves - finely chopped
1 Tablespoon Mint Leaves - finely chopped
1 Teaspoon Lemon Juice
1/2 Teaspoon Turmeric Powder
1 Teaspoon Sugar
1/2 Teaspoon Salt or to taste
For the Batter
1 Cup Besan / Chickpea flour
A pinch of Chilly Powder
A Pinch of Turmeric Powder
For Serving

Fried Green Chillies / Mirchis - as required
Dry Lasun Chutney 
Mint  Chutney

Method
Batter for the coating
In a bowl add besan, salt to taste ,turmeric and red chilly powder and water. Mix well. Make sure there are no lumps. If required you may add more water very little at a time and keep mixing. The batter should not be very thick and not watery. The consistency should be such that it forms a thick coating on the potato vada.

To make the Vada 

In another bowl / plate take the mashed potatoes. Add the green chilies, garlic, ginger, coriander, mint, onions, salt to taste and lime juice, mix well. Divide them into equal portions. Oil your hands lightly and make patties. Keep aside

In the meantime heat oil in a deep frying pan / kadai. The heat should be on a medium low.

To fry the batata vada

Once the oil is hot enough to fry the vadas, dip the flattened patties with the batter. Leave them very gently and carefully in the oil one by one.

Fry the vadas turning the sides only after one side is cooked and golden. Repeat the process for the rest of the vadas.

Transfer them to a paper towel to remove excess oil.

Now that  frying the vadas,  is done, in the same oil deep fry some green chilies.  Sprinkle some salt on them. Green Chillies / Mirchis will be ready to eat with the vada.

Serve hot ... 

These vadas are fried to perfection, crisp and served on its own or with Dry Lasun Chutney , or Mint  Chutney or Kethcup and fried green chilies. They taste awesome. 

Labels :  Starters,  Street food, Savory Snacks, Pune, Kids delight, Snacks, Vegetarian, Vegan, Gluten free, Alphabet Challenge 

• Culinary Cam: A Parade of Pickles, Including Pickled Chard Stems 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Potato Salad with Crunchy Fennel 
• Blogghetti: Easy Peanut Butter Chocolate Swirl Bark 
• Food Lust People Love: Homemade Piri Piri Sauce 
• A Messy Kitchen: Layered Berry Panna Cotta
• Mayuri’s Jikoni: Palak Paneer Paratha 
• Jolene’s Recipe Journal: Parsley Pesto 
• Magical Ingredients: Peas and Poppyseed Paratha
• Karen’s Kitchen Stories: Pork Carnitas (Instant Pot) 
• Sneha’s Recipe: Puneri Batata Vada 
• A Day in the Life on the Farm: Southern Potato Salad 

Kala Chana Batata Chaat#Alphabet Challenge

This is our dinner meal ,wherein, we wanted something different and quick to make, so made this street food chaat. This is super delicious and easy to make. You will love it, do try!

Serves 2
Ingredients
½ Cup Kala Chana /Brown Chickpeas
2 Medium Potatoes - boiled & cut in small cubes boiled
1 Medium Tomato - deseeded & diced
1 Medium Onion - roughly chopped
2 Tablespoon Chopped Coriander leaves
2 Tablespoon Chopped Mint leaves

For Garnishing
Fine Nylon Sev
Chaat Puris - crushed
Ingredients The Chutney
½ Cup Sweet Date & Tamarind Chutney
1 Teaspoon Yogurt
1 Green Chilly - deseeded & chopped
2 Small Cloves Garlic - chopped
15 - 18 Mint Leaves
A Pinch Asafoetida Salt to taste
1 Teaspoon Heaped Besan/Gram flour
A Pinch Turmeric powder
½ Teaspoon Level Chat masala
1 Tablespoon Lemon juice
½ Teaspoon Red Chilly Flakes
1 Tablespoon Oil
Method

Wash and soak the brown grams overnight or for 6 - 8 hours, Drain the water and wash the grams in fresh water. 

Then boil this in a pressure cooker with 1½ water. Keep it on high flame for a whistle, then reduce the whistle and keep it for 12 minutes. After 12 minutes take one whistle again on high flame. Switch of the flame and let the cooker cool. Drain all the water from the grams.
For The Chutney

Blend together the sweet date & tamarind chutney, yogurt, green chilies, cloves, coriander, mint, blend all together to a fine paste, keep aside.
To Make the Chana Chaat

Heat oil, add asafoetida, gram flour and stir it continuously till it releases an aroma. Now add turmeric powder, the blended chatni, cook for 5 minutes or till it thickens. Add in the boiled chana, potatoes, the red chilly flakes, chat masala and salt to taste, mix well let this sizzle for 2 minutes. Switch off the flame. Then add in tomatoes, onion, chopped coriander and mint, mix all well.

Serve immediately with a dash of lemon juice. This should be eaten hot.

Enjoy with a sprinkle of sev & crushed puri !!

Labels: Alphabet Challenge, Brown Grams, Kala Chana, Chaat, Serves Two, Street food, Kids delight

A Day in the Life on the Farm: Kwasnica (Polish Sauerkraut and Pork Soup) 

Jolene’s Recipe Journal: Key Lime Pie Cocktails 

Mayuri’s Jikoni: Khamang Kakdi 

Sneha’s Recipe: Kala Chana Batata Chaat 

Culinary Cam: Purple Napa Kimchi 

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice Kalamata, Mozzarella, & Tomato Couscous Salad 

Blogghetti: Key Lime Mousse Tarts 

Karen’s Kitchen Stories: Kung Pao Chicken 

Food Lust People Love: Korean Barbecue-Style Meatballs 

Ragda Patties#SundayFunday

Ragda Pattice , is also known as Ragda Patties, a popular Mumbai street food snack that is loved by everyone that tries them. Ragda is white pea gravy and Pattice is mashed potato patties. It's vegan & gluten free.

Ingredients
For The Pattice
4 Large Potatoes - boiled, peeled 
For The Ragda
1 Cup White Peas - soaked overnigh
3 Cups Water
Salt To Taste
A Pinch Soda Bi Carb /Baking Soda
¼ Teaspoon Turmeric powder
1 Teaspoon Cumin Seeds
A Pinch Asafoetida
2 Green Chillies - finely chopped
1 Large Onion - finely chopped
1 Teaspoon Ginger Garlic paste
2 Tomatoes - finely chopped
Salt & Sugar to taste
1 Teaspoon Roasted Cumin powder
1 Teaspoon Red Chilly powder
2 Teaspoons Coriander powder
½ Teaspoon Garam Masala powder

For The Red Chutney
½ Teaspoon Salt
2 Tablespoon Kashmiri Red Chilly powder
2 Cloves Garlic,
½ Teaspoon Roasted Cumin powder
½ Teaspoon Chat Masala,
1 Small Piece Ginger
¼ Teaspoon Sugar
For The Green Chutney
1" Piece Ginger
5 Clove Garlic
5 Green Chillies
1 Cup Coriander Leaves
½ Cup Mint Leaves
1 Teaspoon Roasted Cumin powder
1 Tablespoon Roasted Peanuts
Salt & Sugar to taste
A Juice Of ½ A Lime
Sweet Date & Tamarind Chutney/Khajur Imli Ki Chutney

For Garnishing
Nylon Sev
Chopped Tomato
Chopped Onion
chopped Coriander leaves
Lime wedges

Method
For The Pattice

Mash the potatoes and add in salt to taste. Mix all well keep in fridge for an hour. Form flat patties, shallow fry add oil so that the patties are ½ immersed. Fry on medium flame till golden brown.
For The Ragda

Soak the white peas overnight. Wash well the next day.  

Pressure cook with 3 cups water, take one whistle on high flame then reduce the flame to low and let it cook for 15 minutes. Switch off the flame and let the cooker cool. Remove this into a bowl.

Heat oil in a in a pressure cooker add cumin seeds, pinch of asafoetida, and green chillies, fry well then add onion fry till the onion turn translucent . Now add the ginger garlic paste, tomatoes & fry well till tomatoes are mushy. Add salt, sugar to taste and the cooked peas along with the stock, mix well. Add turmeric, red chilly powder, coriander powder and roasted cumin powder, mix well. If gravy is too thick add more water. Check seasoning add garam masala & cover with lid, place it on high flame take one whistle reduce the flame to low and let it cook for 5 minutes. Switch off the flame and let it cool. Open the cooker add chopped coriander leaves. Keep aside.
For The Red Chutney

Grind all the given ingredients to a fine paste adding a little water. Remove this into a serving bowl. Keep aside.

For The Green Chutney

Grind together and the given ingredients to a fine paste with little water. Remove this into a serving bowl and keep aside. 
Preparing The Serving

In a serving bowl, place pattice, pour ragda on top garnish with all the 3 chutneys 

then add nylon serve, sprinkle chopped onion, tomato, coriander leaves, lime juice. Serve warm!! Enjoy this mouthwatering street food.

Labels: Street food, Mumbai, Indian, Patties, Potato, Vegan, Gluten free, Sunday Funday, Chaat  

For Sunday Funday The Theme is Street Food

Chicago Tamale Dog (Mother-in-Law Sandwich) from Palatable Pastime

Chipati from A Day in the Life on the Farm 
Egyptian Kushari from Karen’s Kitchen Stories
Pan-Fried Steamed Buns (Sheng Jian Bao) from Amy's Cooking Adventures
Pav Bhaji Recipe from Mayuri's Jikoni
Ragda Patties from Sneha’s Recipe  

Kothey Momo With Tomato Dipping Sauce#Foodieextravaganza

There are many varieties of momo / dumplings, one of them that we are going to make today is Kothey momo, these are steamed half-moon shaped dumplings which are pan-fried and served.

These handmade vegetable momo are served with a spicy tomato sauce and make a delicious appetizer or snack!

Kothey Momo is a signature Tibetan/Nepalese dish. It is a half fried and half steamed momo, often elongated in shape. The filling can be either vegetables or meat. They are served with different types of sauces to bring out that tangy pot-sticker flavor.  In traditional Nepalese cooking, Kothey momo are filled with pork or buff meat and these are served with soup.

Makes 9 Momo's
Ingredients
For Momo
1 Cup All Purpose Flour
Hot Water as required
½ Teaspoon Salt

For The Filling
1 Big Bowl Cabbage - chopperized
1 Medium Carrot - chopperized
1 Spring Onion - white and green part finely chopped
1 Teaspoon Sesame Oil
Salt and White Pepper to taste

Method

In a bowl add the flour and salt, keep adding hot water a little at a time with a spoon knead so that all the flour is slightly wet. Then with a your hand knead it into a slightly stiff dough and leave covered for 10 to 15 minutes.

For The Filling

In a pan heat oil add all the veggies and spring onion white part sauté on medium high flame till they are cooked but not mushy. Add salt and pepper to taste and keep aside to cool. Add the spring onion greens and give it a good mix

To Make the Momo

Divide the dough into 9 equal balls. Take each ball and roll into a small disc 3 inch diameter. Fill it with a tablespoons of the filling in the center and start to pleat it by pinching it and pleating it grab the other side and pinch it together. Similarly make the others like wise.

Heat up a pan with a lid. Add a tablespoon of sesame oil and spread it then place the momos and reduce the flame to low.  

Let it cook for 3 minutes when one side is golden/toasted turn the sides and cook on all sides.

When all sides are golden/toasted then make them stand again.

Add ½ cup water

Cover immediately with a lid, on medium low flame, cook for 3 minutes, you will see that the momos start to puff up.

Switch off the flame when the water dries and they are translucent and they are done.

For The Tomato Dipping Sauce

This dipping sauce may look difficult to make ... but believe me it’s not so, it’s super easy and the end result is just too good Do give it a try!

Ingredients
1 Large Tomato
2 Dried Red Chillies
2 Cloves Garlic
½ Inch Piece Ginger
1 Tablespoon Tomato Ketchup
Salt and Sugar to taste

Method

Add the tomato, ginger, garlic and chillies together in a pan with 1/2 cup water and boil till water has dried up and tomatoes have become mushy.
Let it cool and a then give a blitz in a mixer with some salt, sugar and soya sauce as per your taste and your finger licking momo's sauce is ready.

Labels: Momo, Asian Cuisine, Tomato, Dipping Sauce,Vegetarian, Vegan, Street food,Foodie Extravaganza Party

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.

The theme for today's event is "Dumplings"  

• Easy Chicken Soup with Drop Dumplings from A Day in the Life on the Farm
• Gogi Mandu (Korean Meat Dumplings) from Culinary Adventures with Camilla
• Kothey Momo With Tomato Dipping Sauce from Sneha's Recipe
• Pork Potstickers from Palatable Pastime
• Tiroler Speckknödel (Austrian Speck Dumplings) from Tara's Multicultural Table
• Ukranian Spinach and Potato Dumplings from Karen's Kitchen Stories
• Whole Wheat Spinach and Paneer from Magical Ingredients

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board. 

Potato Cheese Samosa#SundayFunday

Make the perfect Potato Cheese Samosas for snack time or kid's lunch box. These are crispy, crunchy pockets filled with potatoes and cheese . These samosas are perfection in every bite. Eat them on their own or dunk them in a hot & sweet ketchup or any sweet or spicy chutney of your choice.

Cup Measurement 250ml
Ingredients
For Dough
1 Cup All Purpose Flour
½ Teaspoon Sea Salt
2 Tablespoons Ghee - melted
¼ Cup + 1 Tablespoon Water - I used
For Filling
½ Boiled Potatoes
¾ Boiled Green Peas
8 - 10 Mint Leaves
2 Tablespoons Green coriander Leaves
3 Green chilies or to your spice level
¼ Teaspoon Red Chili Flakes or to your spice level
½ Teaspoon Salt or to taste
100 Grams Grated Mozzarella Cheese
Oil for frying as required

Method

For The Dough 

Mix all the ingredients in a bowl and knead to a stiff dough. Take it out on to a work surface and again knead for 2 minutes till smooth. Cover and let it rest for at least 15 minutes.

In the meantime let's make the filling

In bowl add all the ingredients as mentioned except the cheese. Mix well, taste for salt and spices add according to your taste if required. 

Then add the cheese and again mix well.

Filling is ready.

Look at this post to make the Samosa.

Place the filling and seal the samosa. 

Heat the oil in a kadai, and deep-fry the samosas on a slow flame till they turn golden brown in color. Drain on absorbent paper. Keep aside. 

Serve. Eat them on their own or dunk them in a hot & sweet ketchup or any sweet or spicy chutney of your choice.  

Labels: Sunday Funday, Boiled Potato, Cheese, Snack, Kids delight, Party pleasers, Street food

Sunday Funday theme is "Kids Lunch Box"   

• Brookies from Karen's Kitchen Stories
• Cinnamon Applesauce Muffins from Amy's Cooking Adventures
• Crescent Roll Pizzas from A Day in the Life on the Farm
• Corn Spinach Muffins from Mayuri’s Jikoni
• Kidney Bean Patties Wraps for Lunch Box from Cook with Renu
• Potato Cheese Samosa from Sneha’s Recipe
• Swiss Cheese Spread from Palatable Pastime