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Panipuri’s Puri receipe: Easy and quick guide for making Panipuri’s Puri

August 26, 2011 By Yaio Leave a Comment

Panipuri is a yummy fast food but making puri is challenging . I make 300 puries

just in two hours; So here is a secret of making Panipuri’s puri faster and easier.

Ingredients for Puri:

1. Rava-sooji(semolina)- 1 cup

2. Maida – 4 tbs

3. Ghee- 1 tbsp

4. Salt to taste

5. Oil for deep frying

6. Club Soda for making dough

How to Make Puri/Directions to make Panipuri’s puri:

1. Mix Rava, Maida, Salt and ghee in a bowl

2. Add club soda to make puri’s dough. Remember, you have to make dough with club soda only-no water..Dough should be like paratha dough.

3. Cover with wet cloth. Don’t let the dough dry.

4. Kneed it properly and make tiny balls(marble size)

5. Roll it or use roti-tortilla maker . I use tortilla maker to make puri faster. In tortilla-roti maker, put 3-5 balls a little apart from each other.

6. Now deep fry the puries until it turns puffy, light brown and crispy. Drain it in a paper towel

Note: This is kid’s friendly recipe, let them make tiny balls and press puris.

If you have to prepare it alone, then make 100 puris and covered it in a wet cloth. Deep fry all puris at once so oil will not burn.

This dish can serve with potato fillings, pudina pani(Mint water) and sweet chutney.

Stay tuned for different version of fillings, Pudina pani and Sweet chutney recipes.

Filed Under: Chaats, Food/Recipe, Snack/Appetizers

Ragda Patties Recipe/Aloo tikki chaat Recipe: Quick and Easy Ragda patties Recipe

July 22, 2011 By Yaio 1 Comment

Ragda patties is a chaat (snack) recipe but I eat as a meal. Ragda means Dried peas(white or green) curry cooked with spices and Patties means a flat salty cake of chopped potato or other veges( you can add spice too).

So “Ragda patties is baked patties covered with dried peas curry and garnish with tangy sweet chutney (sauce)/tamarind chutney, cilantro (dhania) chopped onion and nylon sev. Yummy huh!!! Let’s starts with ingredients.

Ingredients for Ragda:

1 cup dried green peas(or white-safad vatana)
1 cup tomato puree/paste
2 tbsp oil
¼ turmeric powder (haldi)
½ tbsp chilli powder(to taste)
1 tbsp garam masala( I use Laxmi brand)
1 cup chopped onion
a pinch of hing(asafetida)
½ cup cilantro(dhania)
¼ tbsp baking soda

Ingredients for Patties:

5 boiled potatoes
corn flour or 3 slice of bread
Salt to taste
Oil for shallow fry or cooking spray for baking.

Directions/How to make ragda patties or Aloo tikki chaat?

1. Soak dry green peas for 5-6 hours or over night.

2. Drain and add fresh water, baking soda and pressure cook for 2-3 whistles. Now pees will be soft.

3. Heat the 2 tbsp oil and add asafetida and chopped onion. Sauté for 2 minutes.

4. Add tomato puree, chili powder and garam masala. Sauté for 2-3 minutes and add cooked green peas. Add ½ cup water if needed.

5. Simmer for 6-7 minutes and keep aside.

6. Meanwhile you can make patties.

How to Make Potato patties:

1. In a bowl, take bread, potatoes, salt, ginger-garlic-green chili paste (optional) and kneed it properly.

2. Make round or oval shape of patties with this mixture.

3. Now you can deep fry or shallow-fry these patties. Other option to avoid oil is baking in the regular oven at 350F until it turns in light red color.

For serving:

Place two patties in the dish and pour ladleful ragda (peas curry) on it. Garnish with tamarind chutney, cilantro, chopped onion and sev.

If you like yogurt then add that too.

Tips: I use frozen Hash Brown potato patties that you get from Wal-mart or any regular grocery store.

Ragda is very tasty with pav (Bun/bread) too. So try your own version.

For Kids:

Kids will love patties so make healthy patties with adding boiled vegetables, corn, paneer etc and cover with yogurt and sweet sauce.

I am sure you will enjoy Pavbhaji(without potato) and Instant Khaman with Besan recipe too.

Filed Under: Chaats, Food/Recipe, Non-fry Dishes, Snack/Appetizers Tagged With: aloo tikki chaat recipe, Easy and quick guide for making ragda patties/aloo tikki chaat at home, food, healthy patties, how to make patties without oil, how to make ragda fast at home, patties without oil, quick guide for making pavbhaji, ragda patties recipe, recipe

Pav Bhaji Recipe: Easy and quick pavbhaji recipe without Potato,raw banana

July 21, 2011 By Yaio 3 Comments

Pavbhaji is a popular Indian Street fast food. Pav means Bun(loaf of bread) and bhaji means mixed vegetable with spices. Main ingredient of bhaji is Potato or raw banana for jain people but here on yahooallinone, I will share my own delicious recipe without potato, raw banana etc.

Ingredients:

For the Bhaji
1 cup cut Cauliflower
½ square cut Green bell pepper(capsicum)
1 Bottle gourd (loki or Dudhi-cut into big pieces)
½ cup Frozen or fresh green peas
½ beet root for Natural red color(optional)
Mashed Potato, chopped ginger garlic(Optional)
2 tbsp oil
1 tbsp red chilly powder
1.5 tbsp Badshah pavbhaji Masala
Salt to taste
Lemon juice to taste
1.5 cup tomato puree
1 cup chopped Onion
For the pav:
1 packet of round burger bun(Pav)
Butter, red chilli powder and salt to taste.
For serving:
Chopped capsicum, coriander and Lemon wedges

Direction/Step by step guide for making pavbhaji

Wash all cut vegetables such as cauliflower, bottle gourd, green peas, capsicum, and beet root(Potato is optional) and boil it in pressure cooker up to two whistles.
Messed all vegetables properly.
Heat oil/butter in a pan and add 1 cup chopped onion (ginger-garlic is optional) and sauté for two-three minutes.
Add Tomato puree/paste and simmer till the oil get separated.
Add pavbhaji masala, red chilli powder and salt to taste. Sauté again for two minutes.
Add all boiled vegetables and little lemon juice. Mix it well on medium heat for five minutes. If needed then add little water.
Garnish with chopped cilantro(dhaina)

For Pav:

Get butter or ghee and mix salt and chilli powder in a cup.
Cut pav horizontally into two pieces and apply butter{mixed with salt and chilli} each side and toast it.

Serve the hot bhaji with pav, lemon wedges and onion. sometimes we don’t like high caloric food. So try this healthy pavbhaji recipe and make your kids healthy and happy!!!

Filed Under: Chaats, Food/Recipe, Non-fry Dishes, Snack/Appetizers Tagged With: badshah, bhaji, how to make pavbhaji, Indian spices, jain food, jain pavbhaji, mixed vegetable, pav, pavbhaji, pavbhaji recipe, potatoless pavbhaji

Instant Khaman Dhokla Recipe: Easy step by step guide to make Khaman dhokla at home

July 20, 2011 By Yaio 5 Comments

This is an instant recipe for making Gujarati non-fry(steamed) snack dish called “Khaman”. It is spongy and light yellow in color. It can be served with Tea/coffee or make this dish as a starter.

Ingredients:

1 cup chickpea flour (Besan or chana no lot)
½ tbsp salt (as per your taste)
½ tbsp citric acid ( limbu na ful)
4 tbsp sugar
1.5 cup water
2 tbsp oil
3 chopped green chilies (as per your taste)
½ tbsp mustard seeds
pinch of Hing (asafoetida)
chopped coriander and 3-5 curry leaves(optional)
½ tbsp Baking soda
1/2 tbsp sesame seeds(white til)

Direction/Step by step guide to make Khaman:

1) Mix 1cup of water, salt, 2 tbsp sugar, citric acid in a bowl. Add 1 cup of flour (besan) and make a batter. Mix well to avoid lumps.

2) Now add baking soda and stir until besan color turns into light yellow. You will see batter now will be double in the quantity.

3) Meanwhile boil water in the presser cooker (or use Dhokla or Idly stand). Grease one metal vessel and pour batter into this vessel.

4) Put this vessel into the cooker or big pan with boiling water. If you are using Presser cooker then remove whistle.

5) Steam it on a High temperature for 5 minutes. Let it cool down for 2 minutes and open cooker. To check weather it is cooked well, place edge of knife and if batter won’t stick means it is cooked.

6) Now take dish or vessel out and cut into cubes.

7) For Tempering: Take 1/2 cup of water and add 2-3 tbsp of sugar. Stir it well so sugar will dissolved properly.

8) Heat 2 tbsp oil and add mustard seeds. As seeds starts crackling , add hing, green chilies, sesame seeds and curry leaves and keep for a minute. This is called “Tadka” or “Vaghar”

9) Add this tadka into Sugar water. Sprinkle (pour) this water over Khaman cubes and garnish with chopped coriander. Serve with green chutney.

Filed Under: Food/Recipe, Gujarati Dishes, Non-fry Dishes, Snack/Appetizers Tagged With: chutney, Easy step by step guide to make Khaman dhokla at home, green, gujarati, gujarati dishes, how to make food in 5 minutes, how to make khaman in 5 minutes, Instant Khaman Dhokla Recipe, khaman, no fry food, snack recipe, steam food, tea

Gobi (Cauliflower) Manchurian Recipe: Deep fry and No-fry, Dry and Gravy Manchurian Recipe

July 19, 2011 By Yaio 1 Comment

Gobi Manchurian is Indo-Chinese recipe that served with noodles or Fried rice or you can eat Dry Manchurian itself as a starter. On yahooallinone, you will get both type of receipe such as Dry or Gravy Manchurian or if you are Fitness freak like me then you can try No-fry recipe too.

Ingredients for Cauliflower Manchurian:

1 cup all purpose flour or Maida
½ cup Corn starch flour
Salt (as per your taste)
Ajjinomoto (pinch)
¾ tbsp Black pepper
¾ tbsp Turmeric powder ( Haldi)
2 tbsp ginger paste or minced ginger
2 tbsp garlic paste or minced garlic
1 cup cut green onions
1 cup sliced or square cut green Capsicum
1 cauliflower and cut in florets and clean it with warm salted water
5 tbsp Tomato ketchup
2 tbsp Soya sauce
2 tbsp Vinegar
2 tbsp Hot chili sauce ( as per your taste) I am using Sriracha Hot Chili sauce and it is available at Wal-mart, Chinese-Korean or any Indian grocery shop.
Oil for deep fry and 2 tbsp of oil for making Manchurian Sauce

How to Make Gobi Manchurian?/Directions:

Mix maida (all purpose flour), Corn starch, Salt, Black pepper and Haldi. Add little warm water to make a thick paste.
Dip the gobi florets in the pasand deep fry till golden brown. Drain excess oil in the paper towel. This part is little different in the non fry version.
Take another pan, heat 2 tbsp oil and add chopped onion, capsicum, ginger-garlic paste, ajjinomoto and salt to taste and mix it well. Sauté for two-three minutes.
Now add Soya sauce, vinegar, tomato sauce and hot chili sauce to it. Mix it well and add 3 tbsp hot water.
Add cool fried gobi and mix well.

Optional: Garnish with coriander leaves

Non-fry Version of Gobi Manchurian:

Mix maida (all purpose flour), Corn starch, Salt, Black pepper and Haldi in a bowl and add cauliflower florets. Now toss the bowl so all florets will be well coated. Set aside for 15-20 minutes.

In a pan, heat the oil and shallow fry the florets till they turn golden brown on the tips.

Now follow step 3 to step 5 of regular version to make Manchurian sauce.

How to make Gravy gobi Manchurian:

To eat with Fried rice, instead of making dry gobi Manchurian, gravy one will be more delicious.

To make gravy, mix 1 tbsp of corn starch powder in 1 cup of hot water( as per your quantity of gobi manchurian). After completion of five steps, add this mixture to Dry gobi manchurian and stir for a minute.

Isn’t it easy and simple? So try this delicious dish at home. Your comments are always welcome.

Want to try different Manchurian?

Instead of Gobi(cauliflower) you can make Paneer Manchurian, Vegetable Manchurian, chicken Manchurian etc. Only step 2 is different. Try your own version!!!

Filed Under: Chinese Dishes, Food/Recipe, Non-fry Dishes, Snack/Appetizers Tagged With: CAULIFLOWER, chicken manchurian, CHINESE, chinese food, fried rice, GOBI, gobi manchurian, gobi manchurian recipe, gravy-gobi manchurian, how to make gobi manchurian, JFI, MANCHURIAN, non-fry gobi manchurian, paneer manchurian, SESAME OIL., SPRING ONION, step by step guide/procedure to make gobi manchurian, veg manchurian recipe

Panipuri’s Puri receipe: Easy and quick guide for making Panipuri’s Puri

Panipuri is a yummy fast food but making puri is challenging . I make 300 puries

just in two hours; So here is a secret of making Panipuri’s puri faster and easier.

1. Rava-sooji(semolina)- 1 cup

2. Maida – 4 tbs

3. Ghee- 1 tbsp

4. Salt to taste

5. Oil for deep frying

6. Club Soda for making dough

How to Make Puri/Directions to make Panipuri’s puri:

1. Mix Rava, Maida, Salt and ghee in a bowl

2. Add club soda to make puri’s dough. Remember, you have to make dough with club soda only-no water..Dough should be like paratha dough.

3. Cover with wet cloth. Don’t let the dough dry.

4. Kneed it properly and make tiny balls(marble size)

5. Roll it or use roti-tortilla maker . I use tortilla maker to make puri faster. In tortilla-roti maker, put 3-5 balls a little apart from each other.

6. Now deep fry the puries until it turns puffy, light brown and crispy. Drain it in a paper towel

Note: This is kid’s friendly recipe, let them make tiny balls and press puris.

If you have to prepare it alone, then make 100 puris and covered it in a wet cloth. Deep fry all puris at once so oil will not burn.

This dish can serve with potato fillings, pudina pani(Mint water) and sweet chutney.

Stay tuned for different version of fillings, Pudina pani and Sweet chutney recipes.

Ragda Patties Recipe/Aloo tikki chaat Recipe: Quick and Easy Ragda patties Recipe

Ingredients for Ragda:

Ingredients for Patties:

Directions/How to make ragda patties or Aloo tikki chaat?

How to Make Potato patties:

For serving:

Pav Bhaji Recipe: Easy and quick pavbhaji recipe without Potato,raw banana

Ingredients:

Direction/Step by step guide for making pavbhaji

For Pav:

Instant Khaman Dhokla Recipe: Easy step by step guide to make Khaman dhokla at home

This is an instant recipe for making Gujarati non-fry(steamed) snack dish called “Khaman”. It is spongy and light yellow in color. It can be served with Tea/coffee or make this dish as a starter.

Ingredients:

1 cup chickpea flour (Besan or chana no lot)

½ tbsp salt (as per your taste)

½ tbsp citric acid ( limbu na ful)

4 tbsp sugar

1.5 cup water

2 tbsp oil

3 chopped green chilies (as per your taste)

½ tbsp mustard seeds

pinch of Hing (asafoetida)

chopped coriander and 3-5 curry leaves(optional)

½ tbsp Baking soda

1/2 tbsp sesame seeds(white til)

Direction/Step by step guide to make Khaman:

1) Mix 1cup of water, salt, 2 tbsp sugar, citric acid in a bowl. Add 1 cup of flour (besan) and make a batter. Mix well to avoid lumps.

2) Now add baking soda and stir until besan color turns into light yellow. You will see batter now will be double in the quantity.

3) Meanwhile boil water in the presser cooker (or use Dhokla or Idly stand). Grease one metal vessel and pour batter into this vessel.

4) Put this vessel into the cooker or big pan with boiling water. If you are using Presser cooker then remove whistle.

5) Steam it on a High temperature for 5 minutes. Let it cool down for 2 minutes and open cooker. To check weather it is cooked well, place edge of knife and if batter won’t stick means it is cooked.

6) Now take dish or vessel out and cut into cubes.

7) For Tempering: Take 1/2 cup of water and add 2-3 tbsp of sugar. Stir it well so sugar will dissolved properly.

8) Heat 2 tbsp oil and add mustard seeds. As seeds starts crackling , add hing, green chilies, sesame seeds and curry leaves and keep for a minute. This is called “Tadka” or “Vaghar”

9) Add this tadka into Sugar water. Sprinkle (pour) this water over Khaman cubes and garnish with chopped coriander. Serve with green chutney.

Gobi (Cauliflower) Manchurian Recipe: Deep fry and No-fry, Dry and Gravy Manchurian Recipe

Ingredients for Cauliflower Manchurian:

How to Make Gobi Manchurian?/Directions:

Non-fry Version of Gobi Manchurian:

How to make Gravy gobi Manchurian:

Want to try different Manchurian?

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