Recipe Details
Mix all powdered ingredients alongwith curd and keep aside . Heat oil as per choice in a frying pan add the shelled prawns toss for five minutes add the mixture of masalas .Cook in slow fire untill done.
Add 1/2 cup of water while cooking. Time of cooking-15 -20 mins. After done smoke it using a peice heated wood charcoal with few drops of pure ghee placed inside the vessel containing the curry cover the lid for 10 mins. Serve garnished with coriander.

Recipe Details
Vegetables Suitable for Grilling and also for Paneer Tikka:
Carrot
Beetroot
Onion
Capsicum
Potato
Courgette
Brinjal/ Egg Plant
Raw Banana
Tomato
Brocolli
And any other that can hang onto the skewer until cooked.

The recipie is very simple. Chop all the vegetables you have into bite-size chunks. Marinate those colorful chunks in the sheekh kabab masala for few hours. Skewer and grill. Occasionally brush the vegetables with oil while grilling. Eat them hot with fresh mint chutney.

Recipe Details = steam snake gourd,den smash it, take a pan, put 2 table
spoon of oil,den put onion slices till gets reddish brown, then
tomatoes,smashed chillies, ginger,garlic turmeric powder,coriander powder,then
smashed snake gourd. heat it for 5min.. bharta is ready to eat it…sprinkle
coriander leaves…..

In the city, that today is the Infosys Headquarters, V.V.Puram, is the place to be, when you are salivating for some enchanting street food. The area, popularly goes by the name Food Street, & has some tangy delights that would at least, for a gluttonous hour or two make you forget your calorie count.

Hot Jalebis, Heavenly Ghee Dosas, Deep fried Samosas & exotic refrigerated gobbles like Gulkand Ice-creams punctuate the street, making it a must-visit when hunger pangs strike & a hole in the pocket dictates life.

While in Bangalore also slide into the,Tibbs Frankie outlet, to savour the yummiest variety of this local favourite quick bite. Chicken Kheema Frankie, Schezwan Chicken Frankie, Tawa Chicken Tikka Frankie, await the carnivores while the vegetarians can have their pick from the Masala & the Veg Frankie. The Tibbs outlet is like the emblem of the Brigade Road & it won’t be long before you know why, as you spot locals teeming up at all times to have their fill. You are sure to end up promising yourself to come back & gobble a few more of these Masaledar munchings, sooner than later.

The Fanoos, outlet on Johnson Road, is a lot like the Haji Ali Juice Centre in Mumbai, both offer no seating arrangements. Car owners & night owls grab their succulent Seekh Kebabs & out- of-the-ordinary Rolls that carry some amusing names like Mambo, Jambo, Rambo to name a few. This night joint is one of the most frequented in the garden city.

The Akki Roti, Holige, Fried Bonda & Wada are some of the other hot-picks the streets of Bangalore dish out for you. The Akki Roti, a Roti made from rice is most enjoyable with some fiery chutney.

The Koshi Chat Bar, on Brigade Road is another must-go-to place, for the delightful chat variety including the Pani Puri, Ragda Pattice.

If you are a Dosa freak there is little that can take you away from the Vidyarthi Bhavan. The Masala Dosa here is out-of-the world.

Ice ash topped syrups on a thick stick or Golas as they are popularly known are an irresistible distraction food if you need to lighten yourself.The Go Gola chain in Bangalore, is quite the place for you if you aren’t too particular about cleanliness & hygiene. The flavours at Go Gola with the Kokam, Peru Sheru & the Blue Lagoon make for an appealing menu. A glut of other exotic Sherbet’s will quench your thirst, however insatiable.

Actually, there is a lot to stuff you with in the Bangalore streets. Take a day out to discover Bangalore. You will love the indulgence.

Ingredients

For the momo wrapper
1/3 cup plain flour (maida)
salt to taste

To be mixed into a filling.

1/3 cup blanched and finely chopped broccoli
3tbsp finely cut cabbage
200gm paneer Grated and fried
1/4 cup chopped bean sprouts
1/2 tsp ginger-green chilli paste
1 tsp finely chopped garlic
2 teaspoons plain flour (maida)
1/2 tsp sugar
salt to taste

Other ingredients
1 tbsp plain flour (maida) mixed with 1 tablespoon water

Method

For the momo wrapper

1. Sieve the flour and salt together.
2. Add warm water gradually and knead well to make a soft dough.
3. Knead for a while till the dough is quite smooth and keep aside for 30 minutes, covered with a damp muslin cloth.
4. Divide the dough into 8 equal portions.
5. Roll out each portion into a 75 mm. (3″) diameter circle to make a momo wrapper.
6. Keep aside, covered with a damp muslin cloth.

How to proceed

1. Place a momo wrapper on a flat dry surface and put 2 teaspoons of the stuffing in the centre.
2. Apply the flour paste along the edges and fold over to make a semi-circle.
3. Pinch at the outer rim as shown in the picture.
4. Repeat with the remaining momo wrappers and stuffing .
5. Arrange the momos in a steamer plate and steam for 10 minutes.
6. Serve hot.

Ingredients

Paneer-250 gms

Spinach- 2 bunch (medium size)

Kabuli chana-100 gms

Ginger juliennes-1 tsp

Green chilli (chopped)-1 tsp

Lemon-1 nos

Garam masala powder-1tbsp

Raisins & Cashewnuts(chopped)-1/2 cup

Saffron- few strands soaked in milk

Oil for frying

Salt to taste

Method

Clean the spinach thoroughly & blanch in water .When cool, grind to a paste without adding water. Soak the kabuli chana overnight. Boil it till done and grind to a paste. Heat oil in a non-stick pan. Sauté spinach and chana paste .Add salt to taste, garam masala fry till the mixture is dry and can form balls.

For the filling, grate the paneer.Add lemon juice, saffron strands soaked in milk, raisins, cashewnuts, ginger ,green chilli & salt. Mix it & keep it & keep it aside.

Divide the spinach-chana paste into small balls pan and put a portion of the paneer filling into it. Roll it to cover from all sides. Flatten it slightly. Heat oil in a frying pan and fry the tikki  on medium heat till done.

Ingredients

4 tbsp oats
250g paneer (scrumbled)
1 no white onion
1/2 cup chopped red and green capsicum
1 tsp oil
to taste cumin seeds , salt and pepper

Method

1) Cut the white onion into fine pieces
2) Add the cumin seeds and chopped onions to the oil in a pan
3) Saute until the onion turns transperent
4) Add the capsicum and saute for a few more minutes
5) Add oats and cook for 2 minutes on a low flame
6) Add paneer , salt and pepper
7) Stir for few minutes until all ingredients blend together
8) Serve hot on toasted brown bread

Go to any street corner of Kolkata & you will spot people of all age groups having their fill. Right from regular office goers, to small time businessmen to the uniformed school kids, there is sumptuous fare for all. The crispy bhelpuri, jhal muri, puchkas flatter the student palate while the older ones cannot resist the chowmein, ghooogni , chop & other variety of irresistible delights.

The BBD baghia is one huge carpet peopled with street food vendors dishing out their amazing fare right in front of you. Rest assured,the food lives up to all the expectations of yummy-ness you could think of, but importantly, for those given to chronic health worries it also meets the standard fare in hygiene.

Check out the spicy Chana-Jor-Garam concocted by expert hands in Gandhi Topis & you will know why womenfolk can never have enough of it. Chana (groundnuts) embellished with Chilli powder & lime is the favourite with all the housewives, students & working women.

Tibetan treats like the Momo & the Thupka are also the flavour of the season in the streets of Kolkatta. The Momo is a dumpling from Tibet in which the Kolkata version has replaced the Yak with the chicken & even vegetables.

The Thupka, a variety of noodle soup in both the vegetarian & non-vegetarian makes it popular across the board.

Stroll onto the Russell Street for delightful Vegetarian & Egg rolls, Chops & the much-loved Ghugni, a mix of ginger, chillies & lime to make your day.

Camac Street has it all. Batata puris, papri chat,moong dal vadas served with Garlic chutney & a slew of other preparations to leave you thrilled with choice & flavour.

You could hardly do without fish once you are in Kolkata. The Bengalis absolutely adore their marine variety. The sheer assortment of fish the Kolkatan’s delight in is astonishing, thanks to the numerous rivers in Bengal. The streets of Bengal are home to some fine fish preparations with Fish Chop, Fish finger, Fish cutlet topping the list. Fish are stewed, steamed or braised to offer an extraordinary fare.

The Moghlai Paratha is one hot favourite in Kolkata. It is served with a variety of sauces, salads & the mouth-watering Dum Aloo to give it a well-rounded feel. Potato, keema, minced meet are used in stuffing the Moghlai Paratha to give it that flavourful dash everyone has come to be mad about.

The over one hundred & thirty year old Chaca’s Hotel unleashes some mean fowl cutlet & mutton chop. Revered Indian freedom-fighter Subash Chandra Bose, to the leading spiritual Guru Swami Vivekanad have graced the Chacha’s in their times.

No place on the map could stuff you up for less than 10 Rupees with regular meal fare like Rice, Dal & Sabzi except the City Of Joy, Kolkata.

Kolkata is also referred to as the “Gastronomical Capital of India” by many & it is easy to see why. Where else will you see food-lovers even during non-regular food hours relishing a bite or two in the streets, but in Kolkata.

You will witness absolute parity restored on the streets in Kolkata where MNC executives stand along with daily paid labourers for their preferred food slaking the fire in their stomach or delighting their ever active taste buds.

Last but not the least is the perennial favourite Bengali Dessert saga including the Rasgulla & Mishti Dohi that makes the Kolkata Streets a virtual food lover’s Eden.

We love it as much as you will.

Manek Chowk, that doubles up as a book-lovers paradise & an eat-out hub is conspicuous for the over 100 year old Chandra Vilas hotel. Chandra Vilas is home to first-rate Fafada & Farsan delicacies in an assortment of flavours. The fafda, a kind of fried snack made from Channa Atta, is everyone’s favourite.

The sandwiches available in the surrounding area are compelling to say the least. It is not easy to resist the Pineapple & the Ice cream sandwich. The young or the old cannot seem to have enough of the scrumptious fare on offer.

The simple Egg, one of the most nutritious food turns into a sublime delicacy in the speciality restaurant R.K Egg Eatery. The restaurant dishes out a mind boggling more than 250 egg preparations & is a favourite with the students of the National School of design in Pardi who can be seen going gaga over the spread.

The Khau Galli lives to its name with some of the most delectable cuisine including the Chinese & Italian. This is besides the usual Ahmedabadi fare. Some of the not-to-miss delights include the evergreen Pav-Bhaji, Chaat’s including the mouth-filling Pani-puri. Another delight, the boiled corn, can make your day.

The Gathiya Rath, is another place famed for its collection of fried snacks. Ahmedabad’s all time hits like the Khaman Dhokla are a rage in old Ahmedabad’s Raipur Bhajia House. The Khaman Dhokla, made from Curd & gram flour has travelled worldwide, but the sheer delight in having the Khaman Dhokla in the Gathiya Rath is unforgettable.

The Bhajiya, the ubiquitous Indian pastime food draws foodies like moth to a fire. Try the Bhajiya’s at the Bhajiya Stall run by the inmates of the Sabarmati jail. You will be lucky to grab a quick bite if at all, as the place is known for its long queues.

If you thought the meat-eater would be famished in Ahmedabad, think gain.Though largely vegetarian the compulsive non-vegetarian has all the freedom to indulge in a wholesome treat in the Bhatiyar Gali at Teen Darwaza, where Fish, Mutton & Chicken preparations send for the Shaukeen. The narrow lane has a chain of non-vegetarian food outlets that dish out Fried Fish, Chicken, Rogan josh amongst other meaty morsels .The Kheema Samosas of Bhatiyar Gali are like no other.

Juhapura is another jaunt the non-vegetarian food lover must make. The choice here ranges from the Chicken Dana to the Red Chicken roasted Tandoori- both in a class of their own.

At highly affordable prices there is little you could do to resist the irresistible street-food culture in Ahmedabad. You will surely carry some home for family.

Chandni Chowk in old Delhi is home to some of the yummiest Chat preparations. There are various Chat houses in the area that compel the food-lover to overeat. The added incentive is the price. Without burning a hole in the pocket you can have the most amazing meal singing paeans of the treat you had.

The Parathewali Gali in Chandni chowk serves a variety of Parathas, each with its distinct flavour. Try the ones stuffed with Gobi, Aloo, Muli to realise something about yourself, which is -that you are a glutton too & are happy to be one. If you are a hotel owner you would certainly be looking at poaching the guy who makes the Parathas, but you will be disappointed because most of these joints are proprietary businesses going down years with passionate second or third generation entrepreneurs running the show.

Hiralal Chat Corner near, Chawri Bazaar, is a landmark destination for street food lovers. The Kulle is one of the specialities from here. This is a very specialized chaat where a tomato, cucumber, banana or a cucumber is emptied in the centre & stuffed with Pomegranate seeds, lemon juice, spices & chickpeas-not to be missed..

The fruit sandwiches are a speciality of Anil Jain & family in, Raghu Ganj, who also are absolute champions at the milkshake. Try their Chickoo Milk Shake for a truly sublime experience.

There is lots more actually, but the Chole Bature is the signature dish of Delhi. The texture of the Bathura & the sensational Chole Masala in almost every nook & corner of Delhi are peerless. The “Old And Famous Jalebiwala” – yes that’s the name of the shop dishing out the yummiest Jalebi’s has everything that a Jalebi can offer. Made from pure Ghee the circled favourite is worth going many a mile for.

The Ghantewala confectioners are the top name in the Sohanhalwa. They are kind of used to the adulation their Sohanhalwa commands for just about the last 220 years.

The Pt Mitthan Lal & Ved Prakash lemonwallas conjure up the most delectable soda lemon combinations. Soda mixed with Jeera Masala, Sugar Syrup & lemon makes for a super appetizer just as you are ready to for the binge.

Delhi street food is as good as it gets. Right from the Red fort to the Chandani Chowk & in the most non-descript places resides Delhi’s delicious street kitchen waiting for the foodie in you. Mazaa to Aana Hi Hai..