Veg galouti kebabs

I was craving for galouti kebabs which I had many times in my sister’s restaurant. Honestly they didn’t turn out exactly like those but i was happy to have tried.Rajma is a Healthy grain and better than eating regular Potato or vegetable cutlet so I thought why not try these.As in this lockdown family wants new dish everyday here’s one more to the menu.I turned these galouti kebabs into a Frankie later for dinner as Noone was hungry during evening after a heavy lunch.DO try this n lemme know.Ingredients :1 cup Boiled n mashed rajma1+ 1/2 cup grated onion1/2 cup special masala1/2 cup roasted gram flour or besan1/2 cup Finely chopped coriander leavesFor special masala
-75-100 gm chopped raw papaya
-Salt to taste
-1 Tbsp chopped ginger
-1 Tbsp chopped garlic
-8 cloves
-Seeds of 2 black cardamoms
-2 tsp poppy seeds-roasted and dry ground
-4 peppercorns
-1/2 tsp pieces of cinnamon
-2 Tbsp dessicated coconut-lightly roasted
-2 blades of mace
-2 tsp chilli powderMethod1. Soak rajma dal overnight and pressure cook till done. Strain water and grind to get the required amount.2. Grate onions and saute in ghee or oil until browned well.3. Roasted gram flour and keep aside.4. Grind all ingredients together to get the masala done. You can skip any one of the ingredients incase you don’t have and add pinch of garam masala to compensate. The flavour of raw papaya gives a different taste.5. Mix all these well.6. Shape the mixture into round patties and cook on nonstick griddle. Use good amount of oil for better taste.7. Your kebabs are ready.I used my kebabs in Frankie for dinner!!How are you eating?? Happy cookingHappy eating!!

Green chutney (SURTI FARSAN)

Hey friends i have already started with surti farsan series and green chutney is a must to be served with it. So here’s presenting the easiest green chutney.

DO make it with farsan and you can enjoy it otherwise too.

Ingredients

1 cup coarinder leaves(dhaniya)

Few sprigs of mint leaves(pudina)

4-5 green chillies

Salt to taste

Sugar 2 tbsp

Khaman 3-4 pieces

Black salt 1 tsp

Lemon juice as per taste or 1 tbsp

Method

Blend all these into a fine paste and enjoy.

Notes:

1. Green chutney is generally made on a regular basis in every household. You can just add sugar Khaman pieces to your regular green chutney.

2. Surti farsan green chutney is slightly on sweeter side.

3. When grinding green chutney first clean your coriander leaves and mint leaves well.

4. You can make it thick or thin as per your choice. Add water accordingly.

5. You can make khaman a day before and use.

Happy cooking

Happy eating!!!

Surti locha (Street Food)

I am so excited to share this second famous surti street food. It is just this lockdown made me try this amazing street food which I never thought of trying home as some things are just to be cherishsurti khamanied on the streets with its originality..
Which I once believed… 😜😜😜

Now I would ask all of you who don’t like to get up n get out in the morning hours in surat and all those out of surat to definitely try this lip-smacking recipe.. It is the same taste n worth a try!!!

I have made and published surti khamani already and now the best one..

SURTI LOCHO IT IS!!!

Ingredients-

Chana dal-1.5 small steel cup 270 grams

Urad dal-1 hand

Ginger-chilli paste 1 tsp each

Turmeric 1 tsp

Salt as per taste

Eno/eating soda 1/2 sachet

Groundnut oil 1 tbsp

Butter as required

For above masala

Jeera powder

Black salt

Red chilli powder

All in equal quantity

Accompaniments

Sev bhujiya

Finely chopped onion

Green chutney

Method–

Soak chana dal n urad dal for 5-6 hours or overnight

Grind this dals along n keep it aside for 5-6hours for fermenting Or overnight. Please use minimun water to grind the dals. Dont make the paste very runny.

Add ginger-chilli paste,salt,turmeric in this fermented dal.

Take some battee in another small bowl,add eno n on it add little hot oil n mix fast in one direction.

While doing this preparation keep steamer on stove with water in it and by this time the steam would be out,pour batter (fermented dal mix) in steam plate n keep for steam. Please note that after adding eno you don’t have to give the batter any further rest.

After approx 4-5 minutes, open the lid n give the batter a stir. It would be less than half cooked and that’s how we want. Mix should not become like khaman. Again steam it for another 3-4 minutes. Take it out and serve it in plate. Spread some melted butter, above masala and sev bhujia on it. Finely chopped onions are served along side in the plate and is eaten with every bite of locha.

Oil is other option of butter.

This is how it’s served.

Enjoy

Happy eating

Happy cooking!!!

Baked aloo tokri chaat

This came up just one day when I was thinking of eating potatoes in chaat. We all love chaat. So i had so many Chaat items in my mind but wanted to eat something different. And i also wanted to eat something healthy.

Honestly i had leftover lasagna filling with me. Yes i gave this desi chaat a twits and ended up filling the tokri with Italian sauces filling.

I have tried both fried ones and baked. Honestly fried ones tastes better but in case you are looking for a healthier option like me try this out..

Ingredients

For tokri:

2 medium size potatoes grated

4 tbsp cornflour

1 tbsp bhelpuri masala(optional)

For filling:

Any Italian filling you like OR

1 Onion Finely chopped

1 tomato Finely chopped

1 cucumber Finely chopped

Green chutney

Roasted salted peanuts

Sev bhujiya

Method

1. Grate potatoes and keep in cold water for 15 mins.

2. Strain and let it dry for at least 30 mins. You can pat dry too.

3. Add Cornflour n bhelpuri masala in it and immediately make tokri same in muffin tray n bake for 30 mins at 200 degree or until done.

4. Very carefully remove from the trays and fill in the Italian filling made.
Top it with sev bhujia n cheese for desi taste.

Frying the tokri:

You will need two tea strainers. On one strainer you put the aloo filling giving it a tokri shape press with another strainer and deep fry in hot oil.

For the second filling

Just mix all ingredients add black salt as per taste n use

Enjoy!!
Happy eating

Happy cooking

Surti khamani (Street Food)

This lock down has brought the best out of me. Being a surti food lover i was craving for farsaan. But i will never try anything for my own craving!!

That’s me.. I just ignore but when my husband said missing khamani.. And instantly my enthusiasm lit up 😊

So lets give this a try and voila it’s approved.. My in laws too loved it

So here’s the recipe

Ingredients :

1 cup Chana dal around 200 gms

5 tbsp oil

1 tbsp mustard seeds(rai)

1/4 tsp asafoetida (hing)

1 tbsp garlic paste n green chilly paste

1 tsp ginger paste

1/2 tsp turmeric powder (haldi)

Salt as per taste

2 tbsp sugar

1 tsp lemon juice

1/2 cup milk

Coriander leaves to garnish

Accompaniments :

Sev bhujiya

Finely chopped onion

Green chutney (farsaan)

Method :

1. Soak Chana dal overnight or minimum 7 hours in enough water. This dal tends to expand after soaking.

2. So the next morning drain the dal and grind to a fine paste with minimum amount of water.

3. Now take a pan add oil mustard seeds asafoetida turmeric powder salt all three pastes and dal paste. Mix very well and cover to cook on medium to low flame.

4. After every 3-4 minutes you have to stir the mixture well. Now this step is very important everytime you stir you need to sprinkle 2-3 tbsp milk over the mixture mix and cover. It will take roughly 15 mins to completely cook the dal leaving the rawness.

5. In between if you feel the mixture is going too dry please donot hesitate to add another tbsp of oil. The mixture will become soft and come together only with moisture.

6. After you are satisfied that the mixture is cooked you should be seeing little oil separating. Now you have to add sugar mix and cover till the sugar melts and becomes one with the mixture.

7. Switch off the flame and serve.

8. Garnish with coriander leaves and serve with sev bhujiya onion and green chutney.

Happy cooking

Happy eating

Please note:

1. I don’t like coriander leaves so i skipped it.

2. This is not for weight watchers. The main ingredients in this recipe are oil and garlic. Garlic flavour should be dominating. In case after tasting for salt you feel garlic flavor is missing please add more paste.

Dabeli

Walking down the lane or driving through a car what catches you first is the fresh aroma of food cooking around you which creates an immediate palate .. Not in restaurants or someone’s house but on streets.. Yes you thought right.. Street food it is!!!

The most exciting part to visit any new place to me is Street food.. I remember eating ‘Puchka’ in calcutta ‘missal pav’ in pune and the most famous pav bhaji in mumbai. Though one likes to try out the famous restaurants with the perfect ambience but it cant beat the taste of street food. When I traveled places in North India like Delhi Punjab I ate all the famous street items. Trust me the taste and fragrance of dhaba food is unparalleled.
And the same goes with my city Surat. Suratis love eating out from early morning pakodas till late night hangouts. Here people just need a reason. A sunny day is good for refreshing drinks while a rainy day cannot be missed out. Be it winters summers rains or general days everyone has their own cravings.

Today I present one of the famous street food of Surat i.e. Dabeli. Spicy sweet n sour potato filling in pav with a very different taste. Do try out and let it me know how it turned out.

Happy cooking!!

edf

Dabeli
For dabeli masala
6 medium sized boiled potatoes
Dabeli masala(Store bought)
Imli chutney
Salt
Butter or oil
Red chilly powder

Other ingredients
8 pav buns
2 pieces of onions finely chopped
Masala peanuts
Coriander leaves finely chopped
Grated coconut(optional)
Pomegranate seeds
Red garlic chutney
Imli Chutney

For garnishing
Sev bhujia

Procedure
Take boiled potatoes and mash them very nicely. You can grate them and then mash them too to get lump free batter. Add 4tbsp of dabeli masala in 1 cup of imli chutney. I have used ready made dabeli masala incase you cant find in supermarket i will update the masala recipe soon.
Heat a pan and add butter or oil, add the imli chutney mix and cook for 3-4 mins add mashed potatoes and mix well. Add salt and red chilly powder. Sprinkle little water if you feel the mixture is too dry or you can also add in more butter so that it doesnt become sticky. Your dabeli masala is ready.

Take the masala on a big plate and spread it evenly and let it cool little. Sprinkle pomegranate seeds, coriander leaves and grated coconut on it so that it comes in every spoon of the masala and press it lightly to incorporate these things in the potato masala.

Take one pav and cut it horizontally leaving one side uncut. Apply imli chutney on one side of the pav and garlic chutney on the other and 1 big spoon of masala in the pav. Now layer the masala topping it with onions and peanuts pressing them lightly. Your masala should be filled as much as it comes out litlle than the pav.
Apply butter on outer upper and lower sides of the pav and cook on tawa as much you like. Take it out very carefully and gently coat the masala sides with sev bhujiya.
Enjoy!!

Notes

1. The masala that i have made is typically street taste you can modify as per your household taste by adding any other spices of your choice. I sometimes add chaat masala too.
2. Use more butter when roasting the pav so that the sev bhujiya sticks well. You can always avoid sev bhujiya.