Soya chunks shami kabab

This recipe has been submitted by Kalpana Kekre.
Ingredients :

soya chunks–100gms
ginger,garlic pest –2tsp
garam masala-1tsp
green chillies–2/3finely choped
roasted chana dal powder—3tsp
coriender leaves finely choped
oil for deep frying..
salt to taste,1/2tsp black paper powder

Recipe Details:

Sock soya chunks in water for 1 hour,boil n squeeze
them,mash them in mixer,(like keema)then add all the ingedients, choped
chillies, ginger,garlic pest,garam masala, blackpaper powder, choped
coriender leaves,n roasted chana dal powder,makle kababs, n deep fry them
on modrate temprature,
serve with green pudina chutney,n onion rings…….

SOYA NUGGETS & POTATO IN PALAK

This recipe has been submitted by Supriya.

Ingredients:

Paalak (spinach) 1 large bunch (750 gms)
4 Green chillies
1 small marble size tamarind
1 tsp Jeera (dry roast and powder it)
8 garlic chopped
1/4 tsp of garam masala
1 cube chicken stock
1 large potato cut into small size cubes
3/4 cup soya nuggets (soaked in hot water for about 10 min until they
puff, squeeze and wash 2-3 time until you get clear water)
1 tbsp oil
salt to taste

Recipe Details:

1. Clean and wash spinach, remove stems, blanch in a salted boiling water
for about 2 min. Remove and allow it to cool, grind it to fine paste along
with green chillies and tamarind (do not add water).
2. In a thick bottom pan heat oil, add chopped garlic fry till it turns
golden brown, add potato cubes, salt it slightly, fry till it turns
transparent, adjust the flame to medium.
3. Add nicely squeezed soya nuggets, add 1 cup of hot water and a cube of
chicken stock. stir well.
4. Cover and bring to boil. Now add paalak puree, garam masala powder and
jeera powder. Mix well, add little salt if required. Cover and cook
another 5 min.
5. When done serve it along with rice or chapathi.

Smoked Prawns in Pickled masala.

This recipe has been submitted by Rashmi singh.
Ingredients
500gms Prawns cleaned and shelled heads removed.
2tbs. Coriander powder.
1 tsp. turmeric powder.
1-1/2 tsp. red chilli powder.
7-8 cloves of garlic crushed.
1″ ginger grated or paste.
1/2 cup curd.
1tsp. powdered cinnamon, cloves,black pepper.
Fresh coriander for garnish.
charcoal for smoking.
Oil and salt.
masala of mango pickle

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.

Paneer Tikka and Vegetables Sheekh Kabab Masala

This recipe has been submitted by Harshita.
Ingredients
1/2 cup Curd
1 tsp Ginger Garlic Paste
2 tsp Tandoori Powder (in absence of which you can use a bit of garam
masala in an imaginative fashion  )
1 tsp Cumin (Jeera) Powder
2 tsp Chaat Powder (optional)
1 tbsp. Lime juice
1 tbsp. Oil (Reduce the quantity if you are a health freak – or use
Olive Oil)
Chili Powder and Salt – to taste

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.

gilka bharta

This recipe has been submitted by Varsha Birhade.
Ingredients = snake guord,green
chili,onion,tomato,jeera,ginger,garlic-turmeric powder,coriander powder

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…..

Bangalore- Delights of street food

Street food is a chain of never ending delights. Every street corner houses a mart or has a walking vendor who conjures up the most amazing preparation, brilliant & unique. Every Indian city or small town street has such a wiz drawing foodies at all times. Bangalore is no exception to the rule. It is here that you come across someone like th,Mango Masala Bhelwala, & realise that cooking is more of an art & not some laborious saga.

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.

Paneer Momos

This Recipe is submitted by Anish Dsouza.

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.

Paneer Palak Kesaria Tikki

This Recipe is submitted by Ms. Surama Sarangi.

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.

Oats Paneer Bhurji On Brown Bread

This Recipe is submitted by Anish Dsouza.

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

Kolkata: Street Food Like Nowhere On The Map

Evolution is part of growing up. But have you ever heard of food & the evolution theory of food? You haven’t? Right. Well come to Kolkata & see the amazing food culture prevalent in the streets. It is nothing short of marvellous. From a very limited variety of traditional food that made the streets teeming with the vendors in the 80’s Kolkata today has everything in the streets including Chinese & even continental cuisine .

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.