FOODI E-BOOK

India Fast Food : Receipe

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The fast food industry in India has evolved with the changing lifestyles of the young Indian population.
 A world-famous fast food dish or perhaps the king of the street food from the western state of maharashtra (Mumbai).

Pav bhaji recipe : veg

Easy pav bhaji recipe | easy mumbai style pav bhaji recipe Coursesnacks Cuisinestreet food Prep Time10 minutes Cook Time30 minutes Total

Ingredients

for bhaji:

  • 1 tbsp + 1 tbsp butter
  • 3 to mato finely chopped
  • ¼ cup peas / matar
  • ½ capsicum finely chopped
  • 2 potato boiled & mashed
  • 1 tsp salt
  • 1 tsp + ¼ tsp kashmiri red chilli powder / lal mirch powder
  • ¼ tsp turmeric / haldi
  • 1 tsp + ½ tsp pav bhaji masala
  • 1 tsp + 1 tsp kasuri methi / dry fenugreek leaves
  • 2 tbsp + 1 tbsp coriander leaves finely chop ped
  • 1 tsp ginger garlic paste
  • 1 onion finely chopped
  • ½ lemon juice
  • 3 drops red food colour optional
  • water to adjust consistency

To toast pav:

  • 8 pav / bread roll
  • 4 tsp butter
  • ½ tsp kashmiri red chilli powder / lal mirch powder
  • ½ tsp pav bhaji masala
  • 4 tsp coriander leaves finely chopped

Instructions

  • firstly, in a large kadai heat 1 tbsp butter and add vegetables. cook and mash well.
  • now add 1 tsp chilli powder, ¼ tsp turmeric, 1 tsp pav bhaji masala, 1 tsp kasuri methi and 2 tbsp coriander leaves.
  • heat a tbsp of butter and add ¼ tsp chilli powder, ½ tsp pav bhaji masala, 1 tsp kasuri methi.
  • also add 1 tbsp coriander leaves, 1 tsp ginger garlic paste, 1 onion and ½ lemon juice. saute well.
  • now add 3 drops of red food colour and mix well.
  • boil and mash for 5 minutes adjusting consistency.
  • finally, serve pav and bhaji as pav bhaji.

Samosa Recipes : veg

Samosa is one of the most popular Indian snacks and you will find it being served in restaurants and food stalls on streets across India

Potato Samosa Recipe:

Preparation time: 20 mins, Cooking time: 30mins
Serving:
 10 to 12 pieces

Ingredients (for crust)
1 cup refined flour
1/2 tsp ajwain or carom seeds
1 tbsp ghee
1/2 tsp salt
Water to make the dough, as required

For the potato filling
1 onion, finely chopped
1 green chilli, finely chopped
1/2 tsp ginger-garlic paste
3 potatoes, boiled and mashed
1 tbsp coriander leaves, finely chopped
1 tsp chilli powder
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tbsp oil
1/2 tsp cumin seeds
1/2 tsp salt or as required
Oil for deep frying

Method for the samosa crust:
1. Sieve the flour in a bowl. Heat oil in a pan till hot and pour in the flour. Mix well until you get a flaky texture.
2. Add rest of the ingredients for the outer layer and knead until you get a semi-hard dough.
3. Cover the dough in a damp cloth and keep it aside for 30 minutes.

Method for the samosa filling:
1. Heat oil in a kadhai or pan. Add the jeera or cumin seeds and when it sizzles, throw in the onions, ginger-garlic paste, green chillies and sauté until the onions become transparent.
2. Add coriander powder, turmeric powder, chilli powder, cumin powder and salt, as needed. Mix well and cook for 2 to 3 minutes.
3. Add the mashed potatoes and coriander leaves. Mix well. Turn off the flame.
4. Add a few drops of lemon juice to taste. Let the mixture cool.

Making the samosa:
1. Divide the dough in small balls. Using a rolling pin, flatten the small dough balls into an oval shape. Cut the flattened dough into half.
2. Take half a sheet and wet the edges with water. Make a cone by overlapping the straight edges. Gently press the ends to seal.
3. Using a spoon, stuff the potato filling into the cone and overlap the oval edges on the straight side, press gently to seal the filling.
4. Deep fry the stuffed cones on a medium flame until golden brown. Remove on a paper towel to get rid of the excess oil.
5. Serve hot with chutney.

Puri For Pani Puri :

 How to make?

First make Paani ( Spicy water )

  • Make a paste of mint leaves, coriander, ginger, green chilli in a blender.
  • Soak the tamarind in 750 ml of chilled water and mix well using a hand beater or a fork until combined.
  • Then add the remaining ingredients along with the mint paste and mix well. Taste and adjust salt and chillies to taste.
  • Keep it in the refrigerator to chill for at least 2 to 3 hours before serving. Top it with boondi few minutes before serving so it soaks the water well.

Make Puri now ( fried puffed balls )

  • Combine all the ingredients given above under “puri” and add water gradually to make a stiff dough like how we make for puris. Allow it to rest for atleast half an hour 
  • Knead the dough once again and pinch equal sized lemon sized balls. Using the chapathi roller, roll out thin rotis and cut with a lid or cookie cutter as a small round puris, all equal sized. 
  • Heat oil in a kadai(it shouldnt be piping hot) slide 3-4 puris at a time and using the laddle press in the center and along the edges to make the puris puff up. 
  • Flip over to other side and cook to golden brown on both sides. Drain on a tissue paper, and let it coll completely. Then store in an air tight container and use when required.

For the stuffing:

  • Mix everything given under “filling” and keep aside. 
  • I have also given some variations below, and you may play with the ingredients as per your liking. 

Assembling and how to serve:

  • If you have everything ready, making pani puri is a breeze.
  • Take a poori, make a hole in the center big enough to fill the stuffing.( just tap the thin side of the puri with your index finger)
  • Now fill the poori with a little potato mix.
  • Garnish with finely chopped coriander leaves and sev.
  • Immerse it in chilled pani and eat the whole poori with the stuffing and gulp it right away.
  • Enjoy homemade pani puri!! 

Dahi Vada :

Dahi vada recipe step by step with photos –

Batter for dahi vada

  1. Soak urad daal(split white grams) in lukewarm water for 4-5 hours.
  2. After 4 hours when it is turn soft transfer to the blander and make smooth paste. Avoid using water while blanding if required add very little water.
  3. Vada batter should be thick so it will easy to drop batter when you fry them.
  4. Transfer vada batter to the mixing bowl. Beat batter for 10-15 minutes with whisk.
  5. Beat batter until it become fluffy and light in colour, beating batter help to aerate the dough and you will get light, soft, airy and spongy texture.
  6. To check its fluffiness gently flip the bowl, If batter won’t fall off thats the perfect consistency we want.
  7. Add finely chopped ginger and green chilli.
  8. Add raisins and mix all ingredient well. batter is ready.

Frying and prepare dahi vada

  1. Heat oil in frying pan.
  2. Before dropping batter into the hot oil, check for its temperature. Oil should be at right temperature. If it is not hot enough vada will absorb too much of oil and if oil is too hot they will burn without cooking from inside.
  3. To check oil temperature drop small amount of batter into the hot oil. If it is generously come on the surface, means oil is ready for frying.
  4. Wet you hand take small portion from the batter and give it a round shape.
  5. Drop round shape vada into the hot oil at low-medium heat.
  6. Fry them at the medium heat. Move and rotate them continuously. When turn light brown remove them from oil.

  7. For better absorption of curd first we put these vada into spice flavoured hot water.
  8. In a deep pan add water, salt and asafoetida/hing, boil on high heat.
  9. When it become hot turn off the heat. Add fried vada into the hot water. Cover and leave it for 20 minutes.
  10. After 20 minutes remove them from water. Let them cool down.
  11. When they cool enough to handle, gently squeeze water from the wada. Do not press vada too much it can break.
  12. Repeat the process with rest of the vada.

Assembling dahi vada –

  1. Take a serving plate, place 4-5 vada.
  2. Add curd in a mixing bowl and beat it until turn smooth(no lumps). Pour generous amount of curd over the vada
  3. Sprinkle some salt, cumin powder and red chilli powder.
  4. Pour some tamarind chutney and garnish with fresh coriander leaves.
  5. Dahi vada is ready.

Dabeli Recipe :

INGREDIENTS

FOR DABELI MASALA:

  • 2 dried kashmiri red chilli
  • 1 tsp coriander seeds
  • ½ tsp jeera / cumin
  • ¼ tsp saunf / fennel
  • 10 whole black pepper
  • 1 bay leaf / tej patta
  • 3 cloves / lavang
  • 1 black cardamom
  • 1 inch cinnamon stick
  • 2 tbsp dry coconut / kopra / desiccated coconut
  • pinch of hing / asafoetida
  • ½ tsp sugar
  • ½ tsp salt

FOR STUFFING:

  • 2 tbsp oil
  • 2 tbsp tamarind chutney
  • ½ tsp salt
  • 2 potato, boiled and mashed
  • 2 tbsp fresh coconut, grated
  • handful of pomegranate seeds / anardhana
  • 2 tbsp coriander leaves, finely chopped
  • handful of sev, fine
  • 2 tbsp masala peanuts

OTHER INGREDIENTS:

  • 6 pav
  • ¼ cup tamarind chutney
  • ¼ cup garlic chutney
  • 1 cup cheese, grated
  • ½ onion, finely chopped
  • 3 tsp butter, for roasting
  • ¼ cup sev, fine

INSTRUCTIONS

  • firstly, slit 2 sides of the pav and create pocket.
  • spread one side of pav with a tsp of tamarind chutney and other side with garlic chutney.
  • also stuff a tsp of prepared dabeli stuffing.
  • top with a tbsp of grated cheddar cheese and a tbsp of chopped onions.
  • further pour ½ tsp of tamarind chutney and garlic chutney.
  • again stuff the prepared dabeli stuffing and level it out.
  • heat the pan with some butter and place stuffed pav.
  • roast on medium flame flipping both sides till the dabeli turns crisp.
  • finally, roll the sides of dabeli in fine sev and serve cheesy kacchi dabeli.

Paneer biryani recipe :

paneer biryani recipe

INGREDIENTS

FOR MARINATION:

  • 1 cup curd / yogurt, thick
  • 1 tsp ginger garlic paste
  • ¼ tsp turmeric
  • ¾ tsp kashmiri red chilli powder
  • 2 tbsp biryani masala
  • 2 tbsp coriander, finely chopped
  • 2 tbsp mint / pudina, chopped
  • 1 tsp oil
  • 1 tbsp lemon juice
  • 1 tsp salt
  • 15 cubes paneer/ cottage cheese
  • ½ onion, petals
  • ½ capsicum, cubed

FOR RICE:

  • 6 cup water
  • 2 pods cardamom
  • 4 cloves
  • 1 inch cinnamon
  • 2 bay leaf / tej patta
  • 1 tsp pepper
  • 1 tsp salt
  • 2 tsp oil
  • 1 chilli, slit
  • 1 cup basmati rice, soaked 20 minutes

FOR BIRYANI:

  • 2 tbsp oil
  • 1 tsp ghee / clarified butter
  • 2 bay leaf / tej patta
  • 1 star anise
  • 1 pod black cardamom
  • 1 mace / javitri
  • 2 pods cardamom
  • 1 tsp shah jeera
  • ½ onion, sliced
  • 1 tomato, finely chopped
  • 2 tbsp coriander, chopped
  • 2 tbsp mint / pudina, chopped
  • 2 tbsp fried onion
  • pinch biryani masala
  • 2 tbsp saffron milk
  • 1 tsp ghee / clarified butter
  • ¼ cup water

INSTRUCTIONS

MARINATION PANEER:

  • firstly, in a large bowl take 1 cup curd, 1 tsp ginger garlic paste, ¼ tsp turmeric, ¾ tsp chilli powder and 2 tbsp biryani masala.
  • also add 2 tbsp coriander, 2 tbsp mint, 1 tsp oil, 1 tbsp lemon juice and 1 tsp salt.
  • whisk and combine well making sure the spices are well combined.
  • further add 15 cubes paneer, ½ onion and ½ capsicum.
  • mix gently making sure everything is combined well.
  • cover and marinate for 30 minutes.

BIRYANI RICE PREPARATION:

  • firstly, in a large vessel take 6 cup water.
  • add spices like 2 pods cardamom, 4 cloves, 1 inch cinnamon, 2 bay leaf, ½ tsp pepper.
  • also add 1 tsp salt, 2 tsp oil and 1 chilli.
  • boil for 2 minutes or until flavours is in the water.
  • add in 1 cup basmati rice and stir well. make sure to soak rice for at least 20 minutes.
  • boil for 3 minutes or until rice is half cooked. do not cook fully.
  • drain off the rice and keep aside.

PANEER BIRYANI PREPARATION:

  • firstly, in a large kadai heat 2 tbsp oil and 1 tsp ghee.
  • saute 2 bay leaf, 1 star anise, 1 pod black cardamom, 1 mace, 2 pods cardamom and 1 tsp shah jeera.
  • add ½ onion and saute until it turns golden brown.
  • also add 1 tomato and saute until it turns soft and mushy.
  • add in marinated paneer and saute well.
  • saute until the oil separates from sides. do not overcook as paneer turns rubbery.
  • further spread prepared rice uniformly.
  • also top with 2 tbsp coriander, 2 tbsp mint and 2 tbsp fried onion.
  • further sprinkle pinch biryani masala, 2 tbsp saffron milk, 1 tsp ghee and ¼ cup water.
  • cover with aluminium foil and close the lid. you can also use the dough to seal.
  • simmer for 20 minutes or until rice is cooked fully.
  • finally, enjoy paneer biryani with raita and slices of onion.

Shahi pulao recipe :

shahi pulao recipe

INGREDIENTS

  • 2 tbsp ghee / clarified butter
  • 2 tbsp cashew / kaju, halves
  • 2 tbsp raisins / kishmish
  • 2 tbsp almond / badam, halves
  • 1 bay leaf
  • ½ inch cinnamon
  • 4 cloves
  • 2 pod cardamom
  • ½ tsp shah jeera
  • ½ onion, finely chopped
  • ½ tsp ginger garlic paste
  • ½ carrot, chopped
  • ½ potato, chopped
  • 2 tbsp peas / matar
  • ¼ tsp turmeric
  • ½ tsp kashmiri red chilli powder
  • ½ tsp garam masala
  • 2 tbsp saffron milk
  • 3 cup cooked rice
  • ¾ tsp salt
  • 2 tbsp coriander, finely chopped
  • 2 tbsp mint / pudina, finely chopped
  • 1 tsp lemon juice

INSTRUCTIONS

  • firstly, in a large kadai heat 2 tbsp ghee and roast 2 tbsp cashew, 2 tbsp raisins and 2 tbsp almond.
  • roast on low flame until it turns golden brown. keep aside.
  • in the same ghee, add 1 bay leaf, ½ inch cinnamon, 4 cloves, 2 pods cardamom and ½ tsp shah jeera.
  • saute on low flame until the spices turn aromatic.
  • now add ½ onion and ½ tsp ginger garlic paste.
  • saute until onions turn golden brown.
  • further, add ½ carrot, ½ potato and 2 tbsp peas.
  • saute for 3 minutes or until vegetables are cooked well.
  • now add ¼ tsp turmeric, ½ tsp chilli powder, ½ tsp garam masala. saute on low flame until spices turn aromatic.
  • furthermore, add 2 tbsp saffron milk and mix well.
  • add in 3 cup cooked rice and ¾ tsp salt.
  • mix gently making sure everything is well combined.
  • cover and simmer for 3 minutes or until flavours are well absorbed.
  • now add fried nuts, 2 tbsp coriander, 2 tbsp mint and 1 tsp lemon juice.
  • mix gently making sure everything is well combined.
  • finally, shahi pulao recipe is ready to be served with a curry of YOUR choice.

IDLI RECIPES :

vegetable idli recipe

INGREDIENTS

  • 3 tsp oil
  • 1 tsp mustard
  • 1 tsp chana dal
  • ½ tsp cumin / jeera
  • 1 tsp urad dal
  • pinch hing / asafoetida
  • few curry leaves
  • 2 chilli, finely chopped
  • 1 inch ginger, finely chopped
  • 5 cashew / kaju, chopped
  • ½ carrot, finely chopped
  • ½ capsicum, finely chopped
  • 2 tbsp sweet corn
  • 5 beans, chopped
  • 2 tbsp peas / matar
  • ¼ tsp turmeric
  • 1 tsp salt
  • 1 cup rava / semolina / suji, coarse
  • ¾ cup curd / yogurt
  • ½ cup water
  • 2 tbsp coriander, chopped
  • ½ tsp eno fruit salt
  • oil for greasing

INSTRUCTIONS

  • firstly, heat 3 tsp oil and splutter 1 tsp mustard, 1 tsp chana dal, ½ tsp cumin, 1 tsp urad dal, pinch hing and few curry leaves.
  • add 2 chilli, 1 inch ginger and 5 cashew. saute until golden brown.
  • now add ½ carrot, ½ capsicum, 2 tbsp sweet corn, 5 beans and 2 tbsp peas.
  • saute for 2 minutes or vegetables shrink slightly.
  • further add ¼ tsp turmeric and 1 tsp salt. saute slightly.
  • now add 1 cup rava and roast on low flame.
  • rava turns aromatic after 5-7 minutes.
  • cool the rava mixture and transfer to the bowl.
  • furthermore, add ¾ cup curd and mix well.
  • now add ½ cup water and mix well forming a smooth batter.
  • rest for 20 minutes or until the rava absorbs water.
  • mix well and add water as required, to form an idli batter consistency batter.
  • grease the idli plate with oil.
  • just before steaming add a ½ tsp eno (fruit saland mix well till it turns frothy. alternatively, add a pinch of baking soda.
  • pour the batter immediately into the idli plate. do not rest the batter.
  • steam the vegetable idli for 15 minutes on medium flame.
  • finally, serve instant vegetable idli with coconut chutney and sambar.

DOSA RECIPES :

Ghee roast dosa recipe:

dosa ghee roast

INGREDIENTS

  • 3 cup dosa rice / sona masuri rice
  • ½ tsp methi / fenugreek seeds
  • 1 cup urad dal
  • 2 cup puffed rice / churumuri / murmura, washed & squeezed
  • 1½ tsp salt
  • ghee / clarified butter, for roasting

INSTRUCTIONS

  • firstly, in a large mixing bowl soak 3 cup dosa rice and ½ tsp methi for 5 hours. alternatively, use idli rice / sona masuri rice.
  • in another bowl soak 1 cup urad dal for 3 hours.
  • drain off the water from urad dal and blend to smooth paste adding water as required.
  • transfer the smooth and fluffy batter of urad dal into a large bowl.
  • in the blender take soaked rice draining off the water.
  • bend to a slightly coarse paste adding water as required.
  • transfer the rice batter to the bowl of urad dal batter.
  • now take 2 cups washed & squeezed puffed rice in a blender.
  • and blend to smooth paste. alternatively, use leftover rice or soaked sabudana.
  • mix well making sure everything is combined well.
  • now cover and rest in a warm place for 8-10 hours or till the batter ferments and doubles.
  • after 8 hours, batter doubles indicating well fermented with air pockets present.
  • add 1½ tsp salt to the batter and mix well.
  • mix gently without disturbing the air pockets.
  • also, heat the griddle and pour a ladleful of batter.
  • spread out in a circular motion slightly thin as of regular masala dosa.
  • also spread 2 tsp of ghee over dosa.
  • cover and roast the dosa to a golden brown.
  • finally, fold the ghee roast dosa into half and serve with chutney.

Veggie burger recipe :

INGREDIENTS

FOR PATTIES:

  • ½ carrot, finely chopped
  • 6 gobi / cauliflower, finely chopped
  • 4 beans, finely chopped
  • 2 tbsp sweet corn
  • 2 tbsp peas / matar
  • ¼ tsp salt
  • 3 potato / aloo, boiled & grated
  • ¼ tsp cumin powder
  • ½ tsp garam masala
  • ¼ tsp turmeric
  • ½ tsp kashmiri red chilli powder
  • ¼ tsp chaat masala
  • ½ tsp salt
  • 2 tbsp coriander, finely chopped
  • ¼ cup bread crumbs

FOR SLURRY:

  • 2 tbsp corn flour
  • ¼ cup maida / plain flour
  • ½ cup water

OTHER INGREDIENTS:

  • 1 cup panko breadcrumbs, for coating
  • oil, for frying
  • 3 tbsp eggless mayonnaise
  • 2 tbsp tomato sauce
  • 1 tsp chilli sauce
  • 3 burger bun
  • few slices tomato
  • few slices cucumber
  • pinch salt
  • few slices jalapeno
  • pinch pepper powder
  • 3 slices cheese

INSTRUCTIONS

VEGGIE PATTIES PREPARATION:

  • firstly, steam ½ carrot, 6 gobi, 4 beans, 2 tbsp sweet corn, 2 tbsp peas and ¼ tsp salt.
  • steam for 10 minutes on medium flame.
  • transfer the steamed vegetables to large mixing bowl.
  • also, add 3 boiled and mashed potato.
  • further, add ¼ tsp cumin powder, ½ tsp garam masala, ¼ tsp turmeric, ½ tsp chilli powder, ¼ tsp chaat masala and ½ tsp salt.
  • add 2 tbsp coriander and mix well combining all the spices well.
  • furthermore add ¼ cup bread crumbs and mix well. breadcrumbs help to absorb moisture from vegetables.
  • prepare a slurry by mixing 2 tbsp cornflour, ¼ cup maida and ½ cup water in a small bowl.
  • prepare ball sized patties and dip in maida slurry.
  • coat with panko breadcrumbs uniformly.
  • shallow fry in hot oil keeping the flame on medium.
  • fry on both sides, until it turns golden brown. drain off and keep aside.

BURGER PREPARATION:

  • firstly, in a small bowl take 3 tbsp eggless mayonnaise, 2 tbsp tomato sauce and 1 tsp chilli sauce.
  • mix well-forming burger sauce.
  • spread a tbsp of prepared burger sauce on the bun.
  • place a few slices of tomato, cucumber and jalapeno.
  • sprinkle salt and pepper slightly.
  • layer with a cheese slice.
  • further place prepared patties and cover with another part of the bun.
  • finally, enjoy veggie burger with chips and salad.

Sandwich recipe :

how to make indian style veg club sandwich

INGREDIENTS

FOR PANEER MIXTURE:

  • 2 tsp oil
  • ½ onion, finely chopped
  • 1 carrot, finely chopped
  • ½ capsicum, finely chopped
  • 3 tbsp sweet corn
  • ¾ cup paneer / cottage cheese, grated
  • ½ tsp pepper powder
  • ½ tsp salt
  • ½ tsp mixed herbs
  • 2 tbsp tomato sauce

FOR SANDWICH

  • 3 slices bread, white or brown
  • butter, for toasting
  • 2 tsp green chutney
  • 1 aloo / potato, boiled
  • 1 tomato, slice
  • 1 onion, slice
  • pepper powder, for sprinkling
  • salt, for sprinkling
  • mixed herbs, for sprinkling
  • 1 slice cheese
  • 1 tsp tomato sauce

INSTRUCTIONS

  • firstly, in a pan heat 2 tsp oil and add ½ onion, 1 carrot, ½ capsicum and 3 tbsp sweet corn.
  • saute for 2 minutes without overcooking vegetables.
  • now add ¾ cup paneer, ½ tsp pepper powder, ½ tsp salt and ½ tsp mixed herbs.
  • mix well making sure everything is well combined.
  • further, add 2 tbsp tomato sauce and mix well.
  • paneer mixture is ready, keep aside.
  • spread butter to bread and toast to a golden brown.
  • toast the bread on both sides.
  • on one slice of bread, spread 1 tsp green chutney.
  • spread 2 tbsp of prepared paneer mixture.
  • place another slice of bread and spread 1 tsp green chutney.
  • top with boiled potato slices, tomato slices and onion slices.
  • further sprinkle pepper powder, salt, and mixed herbs.
  • place a slice of cheese and spread 1 tsp tomato sauce.
  • cover with toasted bread and press gently.
  • prick with a toothpick making sure all the layers are intact.
  • cut into 4 pieces or shape of your choice.
  • finally, enjoy club sandwich with chips.

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