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Best Street Food Recipes

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Vini's CookBook provides you a all best street food recipes like Chaat Recipe, Khaman Chaat Recipe, Pani Puri Recipe and many more. Check for more new Indian Spicy Recipes Online – PowerPoint PPT presentation

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Title: Best Street Food Recipes


1
Vinis CookBook
Top 10 Street Food Recipes www.vinscookbook.com
2
Street Food
Street food vending is found all around the
world, but varies greatly between regions and
cultures. The street foods are not only loved by
the locals but is also popular among the
visitors. Peppered with a range of small-in-area
but high-on-taste food joints. One of the
important aspects related to the street food is
the importance and the necessity for maintaining
the nutritional status to the large section
of population.  It's generally convenient and
cheap, but its appeal goes far beyond that.
Street food can be simple yet utterly delicious,
and it's often a great way to sample some
authentic local cuisine. 
www.vinscookbook.com
3
Pani-Puri Recipe
www.vinscookbook.com
4
Recipe for Pani-Puri Crisp puri recipe for pani
puri step by step photos. Fried puri of pani puri
which is also known as atta golgappa puri and
even puchka puri recipe is basically made using
fine semolina (rava) and atta (whole wheat
flour). Method 1. In a shallow mixing bowl,
add Sooji, Salt and Baking Powder. Mix well.2.
Add warm water and soak the sooji.3. Sprinkle
All-Purpose Flour and knead the sooji for 3-4
minutes until smooth and firm.4. Drizzle 1 tsp
Oil and knead again for 3-4 minutes.5. Wrap
dough in a plastic wrap and let it rest for 20
minutes. With 5 minutes left, start to heat oil
for deep frying.6. Divide dough in small bits
and roll out each puri or roll a big round and
use a cookie cutter or other cutting device to
cut round puris. Oiling rolling surface will make
rolling easier.7. Deep fry puris until light
golden brown and crisp and remove them onto a
paper towel lined baking sheet.8. Once all puris
are fried, remove the paper towel and place
baking tray into a preheated (200 degrees F) oven
for 25-30 minutes or until all the moisture from
the puris is gone.9. Bring to room temp before
storing in an airtight container.
www.vinscookbook.com
5
Vada-Pav Recipe
www.vinscookbook.com
6
  • Recipe for Vada- Pav
  • Vada Pav is an Indian slider made with lightly
    toasted Pav buns stuffed with Batata Vada and
    flavored with various chutneys. The Marathi word
    Batata Vada means potato fritter and Pav refers
    to fluffy soft and buttery bread bun.
  • Method
  • First off, lets make the teekha chutney or the
    dry garlic chutney. Lightly roast the garlic
    cloves.
  • Combine the garlic with red chili powder, dried
    coconut/khobra, cumin seeds, and salt.
  • Grind to a slightly coarse mixture.
  • Dry garlic chutney for vada pav is ready.
  • Now, lets make the batata vada masala or the
    potato stuffing. Crush the garlic, ginger, and
    green chilies in the mortar and pestle.
  • Heat the oil in a pot. Add the mustard seeds and
    let them splutter. Add the cumin seeds. Once they
    sizzle, add the asafetida.
  • Next, add the fennel seeds/saunf and lightly
    crushed coriander seeds. Sauté for a few seconds.
  • Add the curry leaves and sauté for a few seconds.
  • Then add the crushed ginger-garlic-green chilies.
    Sauté on low heat until fragrant.
  • Add the turmeric and sauté until its raw smell
    goes away.
  • Add the boiled, mashed potatoes and salt. Mix
    well.
  • When the potato gets heated through, garnish with
    coriander leaves. Vada pav masala is ready.
  • Once the potato mixture cools, divide it into
    9-10 portions and shape them into patties.

www.vinscookbook.com
7
Samosa Bhel Recipe
www.vinscookbook.com
8
  • Recipe for Samosa Bhel
  • Samosa Matar Chaat is popular street food/chaat
    from North India. Yummy crisp spicy samosas
    crumbled then topped with spiced Matar ( cooked
    white peas) and seasonings is truly a bliss!
  • Method
  • Crush the samosa in the serving plates.
  • Add punjabi chole, dahi, saunth, coriander, peas
    and mint chutney in this order and mix lightly.
  • Sprinkle with salt, garam masala, chaat
    masala and mix lightly.
  • Add some more dahi and chutney and sprinkle red
    chili powder.
  • Decorate with bhujiya sev and coriander leaves
  • Serve fresh.

www.vinscookbook.com
9
Khaman Chaat Recipe
www.vinscookbook.com
10
  • Recipe for Khaman Chaat
  • Khaman Chaat, your mouth is busted with the
    tanginess of coriander sauce, sweetness of
    tamarind sauce, spiciness of red and
    green chillies, crunchiness of tempered mustard
    seeds and curry leaves, freshness of coriander
    leaves, pomegranate and coconut.
  • Method
  • First of all lets make the curd mix. In a bowl,
    add 1 cup beaten curd. To this add 1 tsp roasted
    cumin powder, 1/2 tsp red chilli powder, 1/2 tsp
    chaat masala and salt to taste. Add 2 tbsp
    coriander sauce and 3 tbsp sweet tamarind sauce.
    Mix everything. Keep aside for now.
  • Arrange khaman in a plate.
  • Add little water. Spoonful on each piece. (This
    is optional. Do not add water if the khaman is
    moist enough. Add more than a spoonful if it is
    too dry).
  • Now lets make the tempering. In a pan heat 2
    tbsp oil. Once its hot, add 1 tsp mustard seeds,
    1 green chilli and handful of curry leaves and
    let it crackle.
  • While it is hot, add on the moist khaman. Hot
    tempering sticks to the khaman.
  • Add some curd mix on the khaman.
  • Garnish with pomegranate seeds, grated coconut
    and chopped coriander.
  • Finish with some sev.
  • Serve with fried chillies.
  • Bon appétit. 

www.vinscookbook.com
11
Chaat Bhelpuri Recipe
www.vinscookbook.com
12
Recipe for Bhelpuri Another street food loved
by one and all, this one is a savoury dish found
on every street of North India. Does not require
too much time and is perfect for a picnic menu or
an evening time snack! Method 1. Set aside
1/2 cup sev and add all other ingredients to a
wide bowl. 2. Using a wide spoon or spatula, mix
thoroughly until all ingredients are combined
fully. The most important step is right after
this taste testing! Adjust ingredients
according to how spicy, sour, sweet you want your
bhel puri to be. 3. Finally, add the reserved
sev and garnish with chopped coriander leaves. I
love sev so I use a generous hand when garnishing
my bhel puri. 4. Serve immediately, otherwise
the bhelpuri will get soggy. If making for a
large group, mix the ingredients in batches to
ensure freshness and crispness of the sev and
puffed rice.
www.vinscookbook.com
13
Pav Bhaji Recipe
www.vinscookbook.com
14
  • Recipe for Pav Bhaji
  • Pav bhaji is a mouth watering fast food made up
    of boiled potatoes and vegetables cooked in a
    tomato based gravy, flavored with lots of garlic
    and butter.
  • Method
  • Pressure cook 1/2 cup chopped cabbage, 1/2 cup
    chopped carrot and 1/4 cup peas with 2 cups water
    and little salt for 10 minutes. Let the pressure
    release. Take out the boiled vegetables on a
    plate and mash using a bhaji masher.
  • Soak 3 dry whole red chillies in warm water for
    1/2 an hour. Discard the water. Remove stem.
    Grind together with 18-20 garlic cloves.
  • In a pan heat 1 tbsp oil. Add 2 tbsp butter. Add
    garlic chilli paste. Cook for 1-2 minutes, till
    the raw smell of garlic goes.
  • Add 2 chopped onions and cook till translucent.
    Add 4 chopped tomatoes and cook till mushy.
  • Add boiled and mashed vegetables to the onion
    tomatoes. Cook for 2 minutes. Add 1/2 cup chopped
    capsicum, cook for a minute. Add 2 boiled and
    mashed potatoes. Cook for 2 minutes.
  • Add 1 tsp red chilli powder, 1/2 tsp turmeric
    powder and 2 tsp pav bhaji masala. Add salt to
    taste. Cook for a minute.
  • Add 2-2.5 cups water. Cook for 4-5 minutes. Check
    the consistency and seasoning. Garnish with
    butter and chopped coriander.
  • Slit the buns from the center. Heat butter on a
    pan. Sprinkle little pav bhaji masala and chopped
    coriander. Gently press the pav on the heated
    butter. Cook for 2 minutes.
  • Serve bhaji with crispy pav, chopped onions and
    lemon wedge. Complete Pav Bhaji

www.vinscookbook.com
15
Bombay Sandwich Recipe
www.vinscookbook.com
16
  • Recipe for Bombay Veg Sandwich
  • Bombay Veg Sandwich Recipe is a simple sandwich
    with two special ingredients i.e. the green
    chutney (Mumbai roadside Style)and the Bombay
    Sandwich Masala. I had posted the recipe for
    green chutney (Mumbai roadside Style) earlier on
    the blog. And this post has the recipe for Bombay
    Sandwich Masala.-
  • Method
  • First, make the Bombay Sandwich Masala. For that
    collect the ingredients i.e. 2 tsp cumin seeds, 1
    tsp fennel seeds, 1 star anise, 10 whole black
    pepper, 2 cloves and 1/2? cinnamon stick.
  • Dry roast them till aromatic.
  • Grind them.
  • And make a fine powder. Keep aside till further
    use.
  • Take 2 slices of bread.
  • Apply butter on them.
  • Apply green chutney.
  • Add few cucumber slices.
  • Add onion slices.
  • Add tomato slices.
  • Add potato slices.
  • Add beet root slices.
  • Sprinkle some Bombay sandwich masala.
  • Sprinkle some chaat masala.
  • Sprinkle black salt.

www.vinscookbook.com
17
Khaman Dhokla Recipe
www.vinscookbook.com
18
  • Recipe for Khaman Dhokla
  • A Gujarati preparation made up of gram flour,
    which is sweet as well as sour, which is soft and
    spongy, having the fresh flavors of coriander,
    coconut and green chilies along with the
    tempering (tadka) of asafoetida (heeng), mustard
    seeds and curry leaves .
  • Method
  • Sift 1.5 cup besan in a big bowl. Do not skip
    this step.
  • Add 2 tbsp sooji to the besan.
  • Add 1.5 tbsp sugar and mix everything.
  • Add lukewarm water gradually. We dont want a
    very thick or thin batter.
  • Check the consistency of the batter. Adjust the
    quantity of water for the desired consistency. I
    used 150 ml of water.
  • Add ¼ tsp citric acid or 2 tbsp lemon juice.
    Prefer using lemon juice. Mix everything well.
  • Cover the batter and let it rest for 15 minutes.
  • Meanwhile prepare the steamer and grease the pan
    for steaming the khaman dhokla.
  • After 15 minutes, mix the batter once.
  • Add 1/3 tsp turmeric powder, salt to taste and 1
    tsp oil.
  • Add 1 tsp eno and add 1 tsp water on eno.
  • Mix rigorously in one direction. Mix it for 10-12
    seconds. The batter will double.
  • IMMEDIATELY pour in the dhokla pan.
  • Pat the pan to level the batter.
  • Put the pan in the steamer. The water in the
    steamer should be boiling when you put the pan
    in. Reduce the flame to medium and steam the
    batter for 20 minutes.

www.vinscookbook.com
19
Vegetable Fried Idli Recipe
www.vinscookbook.com
20
  • Recipe for Vegetable Fried Idli
  • Vegetable Fried Idli  are soft and spongy mini
    idlis tempered with curry leave and mustard
    seeds, cooked with crunchy vegetables.
  • Method
  • Sauté vegetables
  • Heat 1 tsp oil. Add ½ cup chopped carrots and ¼
    cup chopped capsicum. Cook for 3-4 minutes on
    high flame. Add 1 cup chopped cabbage and cook
    for 1 minute on high flame. Add salt to taste and
    keep aside.
  • Tip Do not overcook the vegetables. They should
    remain crunchy.
  • 2. Temper mini idli
  • Heat a pan. Add 1 tbsp oil. Once it is hot, add 1
    tsp mustard seeds. Once they crackle, turn off
    the flame and add curry leaves. Turn on the flame
    and add mini idli. Cook for 3-4 minutes on medium
    flame.
  • 3. Mix tempered idli and sautéed vegetable
  • Add tempered mini idli to sautéed vegetable. Turn
    on the flame and toss everything till well
    combined. Garnish with handful of chopped
    coriander and add lemon juice. Mix well.
  • 4. Bon appétit

www.vinscookbook.com
21
Halwai Style Samosa Recipe
www.vinscookbook.com
22
  • Recipe for Vegetable Fried Idli
  • SAMOSA (Halwai Style) is all about the outer
    coating. You can play with the stuffing.
    Customize it according to your choice but the
    outer coating should be smooth (without any
    bubbles), it should be khasta (crispy), should
    remain crispy even after it comes to the room
    temperature, should be well cooked, should be non
    oily etc.
  • Method
  • To prepare the dough, in a large
    bowl/plate paraat to be precise (I dont know
    the English word for this and am not happy with
    what internet is telling me) take 2
    cups all-purpose flour. Add salt to taste, 1/2
    tsp carom seeds and 1/4 cup ghee/oil.
  • Mix everything.
  • The ghee/oil should be sufficient so that when
    you take a fistful of flour in your hands and
    bind it, it holds the shape.
  • Use cold water gradually to make a dough.
  • Make a stiff dough using approximately 1/2 cup
    water.
  • Leave the dough to rest for 20-30 minutes.
  • Meanwhile, mash the boiled potatoes, dont make
    too fine.
  • Heat 2 tsp oil.
  • Add 1 tsp garam masala powder.
  • Add 1 tsp coriander seeds and 1 tsp fennel seeds.
    Cook till everything releases its aroma.
  • Add 1/4 cup paneer cubes. Fry until golden. Take
    them out. Add them later with potatoes.
  • Add 1 chopped green chilli and 1 tsp chopped
    ginger. Cook till aromatic.
  • Add 1/2 cup peas.
  • Add a handful of cashew halves. Cook till cashews
    turn pinkish.
  • Add the fried paneer cubes and boiled and mashes
    potatoes.

www.vinscookbook.com
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