Kanda Bhaji

When it rains, the first snack that comes to every Mumbaikar's mind is Onion Fritters or Kanda Bhaji. During my childhood days, we used to prepare Kanda Bhaji on the day of 'Kande Navami' (also known as 'Gatari Amavasya' nowadays), a day prior to the beginning of Chaturmaas (Four auspicious months as per Hindu Calendar).  

Kanda Bhaji is also a popular Street food and it is very simple to make at home also.

Servings: 2 people

Approx. Time: 30 minutes

Ingredients:

2 large Onions

7 to 8 chopped Curry leaves 

Salt to taste

1/2 tspn lemon juice

1/4 tspn Ginger paste

1/2 tspn Turmeric powder

2 tspn Red chili powder

1/4 tspn Asafoetida

4-5 tbspns Gram Flour (Besan)

1/4 cup Coriander leaves

1 tbspn Rice Flour
1 tspn Hot Oil (For Moan)

Oil for deep frying

Method:

Chop the Onions in julienne form.  Marinate the Onions by adding Salt, Lemon juice, Ginger paste, Turmeric powder, Red chili powder, Asafoetida and chopped Curry leaves. Set it aside for approximately 25-30 minutes.  During the marination period, the onion releases moisture. 

Now add chopped Coriander leaves, Rice flour and Gram flour (Besan) and mix gently. Ensure that the water contents released are absorbed by the flour. Now heat the oil in a frying pan. Add a teaspoon of hot Oil in the Fritter mixture. Check and adjust the seasoning. Drop small lemon sized balls of the batter into the hot oil. Fry till it is golden brown in colour on medium flame. Drain the excess oil on absorbent paper.

Serve hot with Green Chutney or Garlic Chutney or fried green chillies and chopped Onion.

Notes:

1.  The onions should be finely chopped otherwise it may remain under-cooked after frying.
2. Do not to add any extra water to the marinate. The batter should be made only by using the moisture released by the Onions.

3. Do not add excess amount of flour as it will give the fritters a floury taste and reduces the crispiness.

4. You may add roasted peeled coarsely crushed peanuts before frying. This adds crunch to the fritters.

Street Food

0

Tava Pualo

Tava Pulao is a rice-variation of Mumbai's famous street food, Pav-Bhaji. This Pulao is made on a large griddle (Tava), by mixing cooked rice grains with Pav Bhaji. Because of the use of griddle or Tava, this dish is  called 'Tava Pulao'. Pav Bhaji lovers will definitely love this spicy and tasty rice preparation.  

Servings: Approx. 2-3 people

Time: Approx. 40 minutes (including preparation)

Ingredients:

For the Paste:
15-18 Red chillies   
7-8 Garlic cloves   
1 inch Ginger piece   
Salt

For Tava Pulao:    
2 tbspns Oil   
2 tbspns Salted Butter   
1 tspn Cumin seeds   
1 and 1/2 cups chopped Onions   
1/3 cup chopped Capsicum (Bell pepper)   
1/2 cup chopped Tomatoes + 1/4 cup chopped tomatoes   
1/4 cup boiled Potatoes   
1/4 cup boiled Green Peas   
1/4 cup boiled Cauliflower florets   
1/4 cup Water   
2 tbspns Red Paste (as above)   
1 tbspn Pav Bhaji Masala   
1/2 tspn Turmeric Powder   
1/2 tspn Red Chilly Powder (Optional)   
Salt to taste   
1 large bowl cooked rice   
1/4 cup chopped Green Coriander   
2-3 tbspns chopped Spring Onion greens   
  
For Garnishing:   
Chopped Coriander leaves   
Tomato slices   
  
To Serve with:   
Vegetable Raita   
Roasted Papad   
Lemon wedge

Method:

To make Paste:   
De-seed the red chillies. Soak the chillies into lukewarm water for almost 2-3 hours. Then take the soaked red chillies, garlic and ginger into a blender. Add some salt and blend it into a smooth paste. Set it aside to be used later in the main preparation.  

To make Tava Pulao:   

Take oil and butter into Kadai. Heat it on medium flame. Then add the Cumin seeds and saute. Then add the chopped onions and cook till it onions are translucent. Then add the chopped capsicum and cook it for 2-3 minutes. Once the capsicum is cooked, add the chopped tomatoes and cook for futher 2 minutes.  Once the tomatoes are cooked, add boiled potatoes, green peas and cauliflower florets to the mixture and saute.   

  

Thereafter, add a quarter cup of water to the mixture. Then add the red paste, Pav bhaji masala, turmeric powder, red chilly powder and salt. Saute it for a minute. Then add the cooked rice into the mixture and give it a stir. Ensure that the sauce is coated to the rice evenly. 

Cover it with a lid for a minute. Lastly, add rest of the chopped tomatoes, chopped coriander leaves and greens of spring onion and mix. Serve hot with Raita, Papad and onion slices.

Notes:
To make raita, mix chopped onions, chopped tomatoes and boiled green peas. Then add curds, a pinch of chaat masala and salt and give it a stir.

Street Food

0

Quick Dahi Vada

This is a very common recipe of making Dahi vadas that I have learnt during my childhood. Here the fried Dahi Vada is substituted with Butter biscuits. I have used wheat biscuits instead of Maida to make this recipe more healthier. Also use of Jeera flavoured biscuits make Dahi Vada more tastier. 

Ingredients :

For Sweetened Curds :
1 large cup thick Curd
2-3 tspns Sugar
A pinch of Salt

For Vada :
8-9 Jeera Butter Biscuits 
1 large bowl Water

Other Spices :
1/2 tspn Roasted Cumin Powder
1/4 tspn black pepper powder
1/2 tspn Chaat Masala
A pinch of red chilly powder

To Garnish :
Corriander leaves

Method :

To make Sweetened Curds :

Whisk curds in a bowl. Add Sugar and salt to it. Again whisk it and keep it in refrigeratar.

To make Vadas:

Heat water in a large bowl. Take the Jeera butter biscuits in a strainer. Once the water reaches boiling point, place the strainer containing Jeera Butter Biscuits into the boiling water. Let it remain in the water for a minute or two. Then remove from the boiling water and set it aside. Squeeze out the excess water from the butter biscuits.

To make Dahi Vada :

Arrange the squeezed Jeera Butter Biscuits in a serving plate or bowl. Sprinkle roasted Cumin Powder, Black Pepper Powder and Chaat Masala over it. Then pour sweetened curds over the Jeera Butter biscuits. Sprinkle red chilly powder and corriander leaves over it. Serve at room temperature or chilled.

Notes :

Since this is a quick version, I have not used Green chutney and sweet tamarind jaggery chutney. You may add these chutneys also to enhance the taste.

Serving : 2 persons
Cooking time : 5 minutes
Serving time: 5-10 minutes

Stepwise Pictures :

Sending this entry to UK Rasoi's event From Fried to Favourite and Miz Helen's Country Cottage's Full Plate Thursday

Street Food

0