Delhis street food Palak Papdi Chaat recreated at home

Everytime i crave to eat Palak Papdi Chaat i cant go to Prince Chaat shop at GK m block market ,so today when i felt like eating this chaat,i thought of giving this recipe a try,and i am so glad i tried this out today,here goes the recipe of Palak Papdi Chaat recreated at home,

For Chaat

Tamarind Jaggery chutney

Coriander chutney

salt

red chili powder

cumin powder

bhujia

boiled potato

papdi

curd

For Palak Papdi

Palak leaves washed and dried

gram flour three tbsp

water

refined oil four tbsp

salt as per taste

red chili powder half tsp

cumin powder half tsp

amchur powder half tsp

Procedure

mix gramflour with water and salt,red chili powder,amchur powder and cumin powder.

heat oil in wok

lower the flame and dip the dried palak leaves in the besan batter and fry till brown from both sides

drain and keep aside

To Assemble

In a serving dish place the palak papdis

top them with curd,boiled potatoes,papdis,coriander and tamarind chutney,bhujia,red chili powder,cumin powder.

As this was the first time i tried this at home this is what i learnt

- batter should have been more watery

- papdis should be served warm,as they loose their crispiness if serving time is prolonged.

Papdis can be served hot with tea or coffee also

 The above platter is off for Paris event at Foodelicious The Combo event

 and the palak papdi chaat goes to my own event at asankhana Lets Celebrate with Colours

 that all guys enjoy the platter cee u all soon,..;-)

Wok Fried Chicken Drumsticks and Green Chili Fritters

In my last post I had mentioned about CHICKEN DRUMSTICKS which I was going to prepare for dinner ,with no recipe in mind I entered the kitchen,first thing which I do when I have no idea what I am goint to prepare is to look for ingredients in the fridge or in my pantry ,I saw kashmiri masala which I had got from Manali trip few months back,since it was just me for dinner I thought of experimenting with it,,,this is how I prepared Wok fried Chicken Drumsticks Served on bed of fried onion and tomatoes with fresh curd

Ingredient Needed

Chicken Drumsticks two

Kashmiri Masala hals tsp

Salt as per taste

Black pepper powder half tsp

Oil one tbsp

Green chili slit lengthwise one

Onion chopped lengthwise one

Tomato chopped lengthwise one

Preparation

Rub Kashmiri masala on the chicken drumsticks and keep aside.

Procedure

Heat oil in non stick wok

Once oil is hot lower the flame and slide the chicken drumsticks slowly in the wok

Sprinkle salt and black pepper on the chicken and keep turning the sides.

Once done drain on kitchen towel and keep aside

In the same oil add chopped green chili, onion and tomato and stir fry for few minutes.

Before removing from flame add the chicken drumsticks again to the wok, chicken shouldn’t be mixed with the onion and tomatoes.

Spread onion tomato mix ,place the chicken drumsticks on it and serve with fresh homemade curd.

This was my dinner two days back,…and ya I did sprinkled chat masala before serving…I know sometimes I over do myself ,and ya I again missed hubby and my sisters,..:-(

Its October already but delhi is the same weatherwise,today morning I read in newspaper that’s its gonna rain continuously for 3 to four days,I was quiet skepticalas since past few days itw as quiet hot,but I was wrong because it did rain today and this is what I prepared to celebrate Rain..Hari mirch BHAJI

…and this is how i prepared wash green chilies and keep aside,in a mixing bowl take half cup of chickpea flour ,salt hafl tsp,asafoetida a pinch,grated ginger garlic paste,make a smooth paste with water mix the chillies in the batter and keep aside,heat oil in non stick wok ,once oil is hot lower the flame and slide the coated chillies into the oil,keep turning till they are brown form both side.Serve hot with tea and chutney,...Rain was the reason i prepared them and the weather truly complemented the taste,,,,this plate of Mirchi Bhaji with tea if joining Aparnas Kitchen for High Tea Event started by Meeta of Whats for Lunch Honey,...

Will be back soon,..frens,..Happy Karva Chauth to all and a happy week,...:-)


,,

" BAARISH KE BAD,CHAI PAKODI KE SAATH OR MEETHE MAI CRANBERRY RASMALAI HAI SAATH"

CRAVINGS CAN MAKE US DO ANYTHING...TWO DAYS BACK AFTERNOON AT 1PM I WAS CHATTING WITH MY SIS ON SKYPE,..THROUGH THE WINDOW I SAW RAIN COMING DOWN,..TOLD MY SIS,,ITS RAINING SO I AM GOING TO MAKE PAKODI,,,SHE TEASED ME THERE AND THEN ..."ITS RAINING SO U WANT TO HAVE PAKODI" IN OTHER WAYS SHE MEANT THAT RAIN IS JUST AN EXCUSE I WANT TO EAT PAKODI SO I AM GOING TO MAKE,..SHE KNOWS I AM FOODIE AND CAN DO ANYTHING FOR EATING WHEN I WANT TO EAT ,..ANYWAYS,..SO I STARTED WITH PAKODI PREPARATION,,..BUT BEFORE THAT I HAD TO KEEP ADVAY BUSY...SO I GAVE HIM BUNCH OF GARLICS...AND A BASKET...AND IN A MINUTE TIME HE WAS BUSY KEEPING GARLICS IN THE BASKET AND TAKING THEM OUT,,,I DIDNT HAD MUCH TIME CAUSE I KNEW,,,ONCE HE GETS BORED HE WILL ASK FOR SOMETHING ELSE,,,

THOUGHT OF MAKING ONION PAKODI,,.BUT JUST PAKODI SOUNDS SO BORING,,AND WITH TOMATO KETCHUP I DONT LIKE,..CORIANDER CHUTNEY AND PAKODI ROCK TOGETHER,,.BUT CORIANDER WAS NOT THERE,,,,:-( ,..THEN THOUGHT OF PREPARING GARLIC CHUTNEY ,,,WHICH I HAD SEEN IN TARLA DALALS SITE FEW DAS BACK,,..ONCE CHUTNEY WAS DONE,,,KEPT WATER ON STOVE FOR TEA,,.CAUSE PAKODI WONT TASTE LIKE PAKODI UNLESS HOT TEA IS THERE ,GOD I AM SO DEMANDING BUT THEN THATS HOW I AM SPECIALLY WHEN IT COMES TO FOOD :-)STARTED WITH BATTER PREPARATION..

INGREDIENTS USED FOR ONION PAKODI

ONION TWO CHOPPED IN LONG SLICES

GREEN CHILLI TWO CHOPPED

GRAMFLOUR TWO TABLESPOON

GINGER GARLIC PASTE TWO TSP

SALT TO TASTE

CAROM SEEDS ONE TSP

RED CHILLI POWDER HALF TSP

PINCH OF GARAM MASALA

PROCEDURE

MIX EVERYTHING TOGETHER,..ADD DESIRED QUANTITY OF WATER

HEAT OIL IN WOK,..I USED NON STICK KADAI,,SO LESS OIL IS USED

WITH HELP OF SPOON SLIDE THE MIXTURE IN OIL WHEN THE OIL IS HOT ENOUGH

LOWER THE FLAME

KEEP TURNING TILL PAKODAS TURN BROWN AND CRISPY FROM BOTH SIDES

KEEP ON KITCHEN TOWEL TO DRAIN OIL

BY THE TIME ONION PAKODIS WERE READY,..TEA WAS READY TOO,..SO TREATED MYSELF TO THE FEAST,..WHAT A JOY I GOT,,,DON THINK ALL THIS JUST FOR ME...PREPARED FOR HUBBY WHEN HE WAS BACK FROM HOSPITAL,.,.BUT YA THIS IS TRUE,,,IT ALL STARTED WITH CRAVING FOR PAKODIS,,,AFTER THE RAIN,...:-)

SINCE THE DAY I HAD SEEN VANIS POST OF RASMALAI,.I WANTED TO GIVE IT A TRY...AND THE SAME DAY EVENING I TRIED ,..THANKS VANI FOR THE RECIPE,..I STUFFED CRANBERRIES WHILE MAKING COTTAGE CHEESE BALLS SO THE RASMALAI WAS CRANBERRY STUFFED RASMALAI,,,THIS WAS THE CHANGE WHICH I DID TO HER RECIPE,..YA ANOTHER EXPERIMENT,,OF MINE,,THANKFULLY IT WAS SUCCESSFUL...:-)

DO CHECK OUT CRANBERRY SANDESH TOO

NEHA OF EASY AND TASTY RECIPE IS HOSTING SWC MAHARASHTRA DETAILS CAN BE FIND HERE,,AS ONION PAKODA IS KNOWN AS KANDA BHAJI IN MAHARASHTRA I AM SENDING KANDA BHAJI TO SWC MAHARASHTRA EVENT,.

COMING TO AWARDS UMA HAS PASSED ME FRIENDHSIP AWARD THANKS A LOTZ UMA FOR THE FRIENDSHIP AWARD,.

WHAT I PREPARED FOR DINNER WILL BE COMING IN NEXT POST....:-)

CEE U GUYS TOMORROW

kadhi kashmiri ( gram flour dumplings in a yogurt sauce)

weekend i am always busy as hubby is at home...and this saturday i had to meet monica in the evening...didnt had much time...to prepare lunch,.so after much thinking thought of making kashmiri kadhi,..as i felt this dish can be prepared within an hour,..and goes well with plain rice,...i have followed the same recipe which is given in the book...a taste of kashmir by geeta samtani,..iused gramflour instead of chickpea flour

for the pakoras

150gm chickpea flour
125ml warm water for mixing
chilli powder half teaspoon
cumin seeds half teaspoon
soda bicarbonate a pinch
asafoetida a pinch mixed in water
oil for frying

for the kadhi

60ml yogurt mixed with 500ml water
30gm gramflour
salt to taste
half teaspoon each of red chilli and turmeric
one litre water
pinch of asafoetida
one teaspoon of cumin seeds and sugar
oil to cook
fresh mint leaves chopped one table spoon ( i didnt had so didnt use)
green chillies two chopped

method

to make the pakoras ,mix all the ingredients ,add warm water and mix well to form thick batter





heat oil in a wok, if using mustard oil ,heat the oil to smoking point to eliminate the pungency and retain a sweet flavour.allow to cool and fry marble sized pieces of pakora batter on medium heat unti golden brown,drain on kitchen paper and keep aside





for the kadhi mix the yogurt water with the gramflour,whisking well to make sure there are no lumps ,add the salt,chillipowder,turmeric and water and whisk well



heat the oil and add the asafoetida,cumin seeds, and the yogurt water mixture and continue whisking till it starts to boil,cover and leave on low heat to simmer for 20 minutes stirring occasionally.



add the sugar,mint and green chillies and cook for another few minutes,stir in the pakodas and simmer on low heat till the pakodas are soft.



serve with hot plain rice