Vegetarian Food Recipes : My Veggie Kitchen » Snacks

Marinated chilli mushrooms

Phoram Vaidya — Thu, 01 Oct 2009 08:26:29 +0000

Ingredients of marinated chilli mushrooms

1. 750 gms button mushrooms

2. 500 ml olive oil

3. 1 garlic clove, finely chopped

4. 1 red chilli, finely chopped

5. 1 green chilli, finely chopped

6. 2 tbsp lemon juice

7. 1/4 tsp superfine sugar

8. 1 tbsp chopped coriander

9. 1 tbsp italian parsley

Method of marinated chilli mushrooms

1. Wipe the mushrooms clean with a damp paper towel and put it in a bowl.

2. Mix together the oil, garlic, lemon juice, chilli and sugar.

3. Pour the mushrooms and mix well. Cover with plastic wrap and marinate in the refrigerator overnight.

4. Just before serving, add herbs, season and mix well.

Indian Bhel Puri

Phoram Vaidya — Thu, 06 Aug 2009 10:25:26 +0000

The mere smell of the cilantro, cumin and lime is enough to make me salivate like a Bullmastiff, but when you lay eyes on the confetti of colors on a plate before you, it’s hard to resist the primal urge to pick up the plate and inhale its contents.

Bhel Puri is a mixture of puffed rice (think giant Rice Krispies), sev (fried chickpea noodles), tossed with chilies, vegetables and some sweet and tart chutney’s. The textures of the crackly rice, crunchy noodles, and crisp veggies meld perfectly with the salty, sweet, sour, and spicy seasonings that coat each morsel.The mere smell of the cilantro, cumin and lime is enough to make me salivate like a Bullmastiff, but when you lay eyes on the confetti of colors on a plate before you, it’s hard to resist the primal urge to pick up the plate and inhale its contents.

Ingredients of Indian Bhel Puri

3 cup Puffed Rice (Murmura/Kurmura)

7 to 8 flat puris

1/2 cup chopped Tomato (Tamatar)

1/2 cup chopped Onion (Pyaj)

1/4 cup chopped Coriander Leaves (Dhania Patta)

1 cup boiled and mashed Potato (Aloo)

1 cup boiled black chick peas (black chana), soaked for 6 hours and than boiled

4 chopped Green Chilli (Hari mirch)

1 tblsp chopped Ginger(Adrak)

1 tblsp Garam Masala

1 tblsp of chat masala

Tamarind (Imli) Chutney, as required

Coriander Leaves (Dhania Patta) chutney, as required

Mint Chutney, as required

Garlic chutney, as required

1/2 cup Pomegranate seeds

1 cup Sev

Oil (for frying Puris+for tempering murmura)

Salt as required

For making Flat Puris

1 cup wheat flour

3 tsp oil

Salt as required

Water as required

For tempering Puffed Rice and sev

2 tblsp oil

1/2 of asafetida (hing) powder

1/2 tsp turmeric powder

1 tsp red chili powder

2 tsp sugar

salt as required

1 tsp coriander-cumin powder

Method Of Indian Bhel Puri

For making Flat Puris

1. Add the oil and salt to the wheat flour and knead into a hard dough adding water.

2. Make small sized balls and roll into thin rounds. As it should be flat, you can make cuts with the knife before frying them.

3. Heat oil in a pan and deep fry puris till light brown and crisp. It should be hard, crisp and flat.

For tempering Puffed Rice and sev

1. Heat 2 tblsp oil in a pan and add asafetida (hing) powder.

2. After 10 seconds, add Puffed Rice and slimmer on a low flame

3. Than add salt, sugar, red chili powder, turmeric powder and coriander-cumin powder.

4. Saute till the puffed rice becomes crisp, but take care that they should not get burnt.

5. Than add sev and again mix all the ingredients on a low flame and keep aside.

For making Bhel

1. Mix the puffed rice and sev mixture, tomatoes, onions.

2. Add into it the mashed potatoes and black chana and mix well.

4. Crush the flat puris and mix into the mixture.

3. Mix all the ingredients including all the chutneys, garam masala and chat masala and add to this.

6. Finally garnish with coriander leaves and pomegranate seeds.

7. Serve immediately..

Sev Puri

Phoram Vaidya — Thu, 06 Aug 2009 08:37:16 +0000

Sev Puri is a popular Indian snack. Sev Puri is the favorite chaat that is sold on every indian street. Crispy, tangy and mouth licking Sev Puri is made by topping Puris with sev, potatoes, chutney etc. You can reach this delicious snack in minutes by just working out the following easy steps. So what are you wating for? Just work on the steps carefully and have a tongue tickling experience.

Ingredients of Making Sev Puri

• Fine Sev- 1 cup

• Onion – 1/2 cup, chopped

• Curd – 1/2 cup

• Tamarind Chutney – 3 tblsp

• Coriander Leaves Chutney – 3 tblsp

• Potato – 1/2 cup, boiled

• Chaat Masala – 1 tblsp

• Red chili pepper – 1/2 tsp

• Cumin Seed – 1/2 tsp

How To Prepare Sev Puri:

1. Take a plate and place puris on it and make a hole in the centre of each puri.

2. Now fill the puri with potato and to it add ¼ tsp of green chutney and tamarind in each of the puris.

3. Sprinkle salt, red chilies powder and cumin powder on the puris. Now sprinkle onions on top of it.

4. Now sprinkle sev on all the puris and garnish with chopped coriander.

5. Sev Puri is ready to be served. Serve fresh else it may turn soggy.

• Fine Sev- 1 cup

• 10 – 12 Puris

• Onion – 1/2 cup, chopped

• Curd – 1/2 cup

• Tamarind Chutney – as required

• Coriander Leaves Chutney – as required

• Potato – 1/2 cup, boiled

• 1/2 cup black chick peas ( chana)

• Chaat Masala – 1 tblsp

• Red chili pepper – 1/2 tsp

• Cumin Seed – 1/2 tsp

For Making Puris

1/2 cup Semolina (Sooji)

1 cup All-Purpose Flour (Maida)

Salt per taste

Oil to deep fry

Method of Sev Puri

For Making Puris

1. Mix the white flour, salt and semolina together and knead into a soft dough. Set aside 15-20 minutes.

2. Make small sized balls.

3. With the help of some dry maida or sooji, roll into thin rounds.

4. Heat oil in a pan and deep fry puris till very light brown and crisp.

5. Drain in a paper towel for a while to dry out the oil.

6. Store in an airtight container when cool.

Garnishing and serving Sev Puri

1. Take a plate and place puris on it and make a hole in the centre of each puri.

2. Now fill the puri with potato and black chick peas and to it add ¼ tsp of green chutney and tamarind chutney in each of the puris.

3. Sprinkle salt, chat masala, red chilies powder and cumin powder on the puris. Now sprinkle onions on top of it.

4. Now sprinkle sev on all the puris and garnish with chopped coriander.

5. Sev Puri is ready to be served. Serve fresh else it may turn soggy.

Dahi Batata Puri

Phoram Vaidya — Thu, 06 Aug 2009 08:17:30 +0000

“Chaat is a broad term that encompasses many different dishes. This recipe is made of yogurt and potatoes and other chaat sauces. You may need to make a trip to an Indian grocery store to stock up on spherical ‘puris’ (also called as pani-puri puris), ’sev’, green chutney, and a sweet and sour chutney. Or you can opt to make it at home as per the recipe.

Smothered with spicy and tangy chutneys, yogurt and tons of other fixings, each plate creates a whole new experience in your mouth. Chaats are one of those purely addictive foods that I simply refuse to live without! Living outside the comfort of your home country teaches you to adapt in ways you wouldn’t have imagined. And you can substitute it in the way you want.

Ingredients of Dahi Batata Puri

* Hari Chutney (to taste)

* Imli Chutney (to taste)

* 1 cup Moong Lentils (Moong Dal) (boiled & drained)

* 1 Potato (boiled & peeled)

* 1 medium Onion (finely chopped)

* A can of Chick Peas (Garbanzo Beans) (Safaid Chana) (ready boiled) or you may cook raw chick peas until well done.

* A bunch of Fresh Coriander Leaves (Hara Dhania) (chopped)

* Fine Sev (as needed)

* 1 tsp. Cumin Powder (Pisa Zeera)

* 1 tsp. Red Chilli Powder (Pisi Lal Mirch)

* Salt (to taste)

* Plain Yogurt (beaten)

For Making Puris

* 1/2 cup Semolina (Sooji)

* 1 cup All-Purpose Flour (Maida)

* Salt per taste

* Oil to deep fry

For Filling and serving

* Hari Chutney (to taste)

* Imli Chutney (to taste)

* 1 cup Moong Lentils (Moong Dal) (boiled & drained)

* 1 Potato (boiled & peeled)

* 1 medium Onion (finely chopped)

* 1 cup boiled black Chick Peas (Chana, Garbanzo Beans) (Soaked in water for 6 hours)

* A bunch of finely chopped Coriander Leaves

* Fine Sev (as needed)

* 1 tsp. Cumin Powder

* 1 tsp. Red Chilli Powder

* Chat masala (as Required)

* Pomegranate Seeds (as required)

* Salt to taste

* Plain Yogurt (beaten)

Method of Dahi Batata Puri

For Making Puris

1. Mix the white flour, salt and semolina together and knead into a soft dough. Set aside 15-20 minutes.

2. Make small sized balls.

3. With the help of some dry maida or sooji, roll into thin rounds.

4. Heat oil in a pan and deep fry puris till very light brown and crisp.

5. Drain in a paper towel for a while to dry out the oil.

6. Store in an airtight container when cool.

Garnishing and Serving

1. Choose puris which have puffed.

2. Make a hole on one side by giving a sharp tap with the index finger.

3. Fill in a tiny bit of moong, black chick peas, potato, sev, onion as desired.

4. Arrange in serving or individual plates.

5. Pour fresh beaten plain yogurt to cover each puri.

6. Drizzle a bit of Hari Chutney and Imli Chutney (to taste)

7. Sprinkle salt, chat masala, pomegranate seeds, crushed cumin and a pinch of red chilli powder.

8. Garnish with sev and chopped coriander.

Pani Puri (Gol Gappe)

Phoram Vaidya — Thu, 06 Aug 2009 05:47:30 +0000

as needed 0 chat masala

as needed 0 coriander leaves

as needed 0 cucumber

as needed 0 green chutney

1 number onion chopped

1 number potato

5 number Puries

as needed 0 red chilli powder

as needed 0 sev

as needed 0 sweet chutney

1 cup sweet curd

1 number tomatos

as needed 0 White peas

One of India’s favorite snack. The word “Pani” means water and “Poori” is puffed Indian bread. It is surely an experience eating Pani Poori. This popular Indian snack is also called Gol Gappa. Usually enjoyed at many of the street vendors in India it is becoming increasingly popular in many restaurants.

You can add the ingredients into the Poori according to your taste. Many people like to have only the sweet tamarind chutney, some like it hot and therefore adding the potatoes and lentils they dip the poori into the Pani Poori water. Some only add the moong/lentils while others favor the potatoes. Make your favorite combination.

Ingredients of making Pani Puri

For Making Puris

1/2 cup Semolina (Sooji)

1 cup All-Purpose Flour (Maida)

Salt per taste

Oil to deep fry

For Making Pani

1 bunch (8 to 9 leaves) Mint Leaves (Pudina Leaves)

5 to 6 cups of Water

2 tblsp roasted Cumin Seed (Jeera) Powder

2 tblsp un-roasted Cumin Seed (Jeera)

2 tbsp chopped Coriander Leaves

3 Green Chilly (Hari Mirch)

1 tblsp Black Salt (kala namak )

For Stuffing Puris

1. 1/2 cup Boiled Green Moong

2. 2 medium boiled and mashed Potatoes

3. 1 cup boiled black chana (Chick Peas)-Soak for 6 hours and than boil it in a pressure cooker

4. 1 cup Tamarind chutney

5. 1 tsp chat masala

6. Salt as required

* Mix all the ingredients in a boil, except tamarind chutney and keep aside for stuffing the puris

Method of making Pani Puri

For Making Puris

1. Mix the white flour, salt and semolina together and knead into a soft dough. Set aside 15-20 minutes.

2. Make small sized balls.

3. With the help of some dry maida or sooji, roll into thin rounds.

4. Heat oil in a pan and deep fry puris till very light brown and crisp.

5. Drain in a paper towel for a while to dry out the oil.

6. Store in an airtight container when cool.

For Making Pani (Water)

1.Combine all of the ingredients for the dip together in a grinder and grind well.

2. Then strain any liquid from the grinded mixture.

3. Set aside the liquid that was strained (do not throw away).

4. Disregard the strained ingredients. Keep aside.

Serving the pani-puris

1. Tap the Poori at the center lightly to make a half inch hole in it.

2. Fill the puris with the stuffing made of potatoes, mung and black chana.

3. Now add 1 tbsp of the Tamarind chutney.

4. Dip the filled Poori into the pani puri water and serve.