Authentic tried and tested simple recipes in mainly Indian cooking, including traditional mangalorean, Goan, East Indian, North Indian recipes and much more…
Try these super easy and simple Besan ladoos. Whether called Ladoo, Laddu, Laadoo … they taste just Yum, melt in your mouth. Do try!!
Besan Ladoo
Makes 12 ladoos
Ingredients 2 cups besan 1 cup powdered sugar 1/2 cup ghee
¼ tsp. turmeric
¼ cup cashewnuts, chopped fine 2 tbsps. Almonds/Pistas peeled, sliced ½ tsp. cardamom powder
¼ tsp. powdered nutmeg
Method
Begin roasting besan over a low flame, adding ghee 1 tbsp. at a time. Add the turmeric. Roasting will take approx 20 to 30 mins. The colour should turn deep, almost light brown. Add more ghee if required. The besan should not look too dry. If it is too dry add a tbsp of ghee. If too wet add additional sugar later.
Add the sliced nuts, (reserve some for garnish) and roast 5 minutes on very low. Take off flame. Leave aside to cool a little. When mixture is still warm add sugar, cardamom and nutmeg powder. Form into ladoos while still warm. Garnish with pista and almond slices. I used melon seeds and saffron strands to give it an exotic twist!! 😉
PURAN POLI is an Indian sweet flatbread that originates from South India and Maharashtra. The origins of Puran Poli can be traced back to ancient India, where it was first mentioned in ancient texts such as the Vedas and the Mahabharata. Puran Poli is believed to have originated in the region of Maharashtra, where it quickly became a favourite among the locals. This sweet dish was traditionally prepared during festivals and special occasions and was often shared with friends and family.
Puran Poli is one of the most famous and beloved sweet dishes in Maharashtra, India. This delicacy has captured the hearts of locals and tourists alike with its unique texture, flavour, and cultural significance.
Puran Poli is not just a dish, but a cultural symbol in Maharashtra. It is deeply ingrained in the state’s history and traditions and is often associated with festivals such as Ganesh Chaturthi, Holi, and Diwali. Puran Poli is also a symbol of warmth and hospitality and is often served to guests as a sign of respect and affection.
While the basic recipe for Puran Poli remains the same, there are many variations of this dish that can be found throughout Maharashtra. Some regions add coconut or sesame seeds to the filling, while others use different types of lentils or sweeteners.
Whether enjoyed on a special occasion or as a simple treat, Puran Poli is a symbol of warmth, hospitality, and tradition.
The various names for the flatbread include puran puri or vedmi in Gujarati, bobbattlu or baksham or oliga in Telegu, Andhra Pradesh, holige or obbattu in Kannada, puran poli in Marathi, payasabolli or simply bolli in Malayalam, Boli in Tamil, bhakshalu or pole or polae in Telugu, Telangana and ubbatti or simply poli in Konkani.
PURANPOLI – Makes 12 Puranpolis For Puran 1 cup Chana dal/Split chickpeas, soaked for 2 hours ½ cup Jaggery 2 tbsp. sugar (optional) 1/2 tsp Nutmeg powder 1/2 tsp Cardamom powder ¼ tsp. Saffron strands ½ tsp. Salt
For Dough 1 cup Maida ½ cup Wheat flour ½ cup Rice flour ½ tsp. Salt 10 tbsp. Oil ½ cup water
To make the dough: In a large wide bowl or plate, add the maida, wheat flour, rice flour, salt, adding half the water and oil. Knead well and repeat adding the water and oil little at a time till all the water and oil is used up. Knead well. Dough will be sticky. Knead again adding 2 tbsp. water and 2 tbsp. oil. Keep kneading for 10-15 minutes. If the dough gets too sticky, take a little oil to make the dough soft and pliable. Dust a little flour if necessary. Kneading may be done using a stand mixer with dough hook. Rub oil on the dough, cover with a wet cloth and rest for 2 hours.
To make the Puran::
Cook the soaked chana dal and about 3 cups water and and pressure cook it for 3 whistles. Drain and cool. In a pan, add the dal, jaggery and sugar and cook on medium heat for 10 to 15 minutes, stirring constantly while mashing the dal with a spatula. You may use the potato masher, or stand mixer to mash the dal. Add nutmeg powder, cardamom powder, saffron stands, and a pinch of salt. Mix well and cook till fairly dry. Leave to cool.
To make the puranpolis:
Knead the dough for a minute and divide into 12 equal portions. Divide the puran mixture into 12 portions. Flatten the dough ball on your palm and stuff one portion of the puran and close bringing the edges together.
Sprinkle some flour on a rolling board and gently roll out the puranpoli into as thin a circle as possible.
Transfer the puranpoli to a tawa or non-stick pan, flipping to cook evenly till brown on both side. Smear a little ghee if desired. Serve hot and enjoy with a tablespoon or two of melted tup/ghee. Absolutely delicious and scrumptious.
Spiny Gourd (Phagil) is a spiky green vegetable. It is also known as kantola, kakora, kakrol, spine gourd, teasle gourd etc. Available during the monsoon season this vegetable is not only super tasty but also provides a whole lot of health benefits. The appearance (and name) of the vegetable is quite misleading. Looks spiny but when cooked is so tender, it rather took me by surprise. Turned out to be delicious!
Seasonal vegetables are great if you are looking for regular intake of nutrition and still go easy on your pocket. The best part of including seasonal fruits and vegetables in your diet is their inherent ability to fight seasonal illnesses and flu.
Ingredients
½ Kg. Spiny Gourd
1 tsp. chilli powder or to taste
½ tsp. turmeric
1 lemon, juice (optional)
1 tsp.salt or to taste
2 tbsp. oil
Wash the kantola and chop the ends and slice. Hard seeds, if any may be removed or can be discarded while eating. Sprinkle the chilli and turmeric powders and salt and lemon juice and mix well. Set aside for 15 minutes. Fry the slices and stir fry, till cooked. The appearance (and name) of the vegetable is quite misleading. Looks spiny but when cooked is so tender, it rather took me by surprise. Turned out to be delicious!
NUTRITION Evidence Based 5 Surprising Benefits of Water Chestnuts (Plus How to Use Them) Written by Ryan Raman, MS, RD on April 20, 2018
Despite being called chestnuts, water chestnuts are not nuts at all. They are aquatic tuber vegetables that grow in marshes, ponds, paddy fields and shallow lakes. Water chestnuts are native to Southeast Asia, Southern China, Taiwan, Australia, Africa and many islands in the Indian and Pacific oceans. They are harvested when the corm, or bulb, turns a dark brown color. They have a crisp, white flesh that can be enjoyed raw or cooked and are a common addition to Asian dishes such as stir-fries, chop suey, curries and salads Water chestnuts are very nutritious and contain high amounts of fiber, potassium, manganese, copper, vitamin B6 and riboflavin. Most of their calories come from carbs. Water chestnuts are a great source of the antioxidants ferulic acid, gallocatechin gallate, epicatechin gallate and catechin gallate. These antioxidants can help the body combat oxidative stress, which is linked to many chronic diseases. Also known as Water Caltrop, Paniphal, Singhara
Eaten raw
Wash, peel and eat raw. Delicious, crunchy.
Boiled
Wash, cut off the stems and boil 15 minutes. Drain, cool, peel and eat as a delightful healthy nutritious snack
Sauteed Water chestnuts
1 medium onion, chopped ½ tsp. chilli powder 4 flakes garlic, chopped, 1” pc ginger, copped 1 tbsp. coriander leaves, chopped ½ tsp. salt 1 tbsp. lemon juice Optional: 1 tbsp. green chutney sauce, 1 tbsp. sweet chutney sauce or Schezwan sauce or combination of soy sauce and tomato ketchup 1 tbsp. each. Etc.
Wash and peel the water chestnuts and immerse in water till required. Add 1 tbsp. oil to a pan and stir fry for 10 minutes. Drain and remove. Add 1 tbsp. oil to the pan and sautee the chopped ginger garlic for a minute, then add the chopped onion and sautee till saoft. Add the chilli powder, green chutney and sweet chutney and salt and 2 t 3 tbsp. water and add the chestnuts and cook till the moisture dries and the sauce thickens. Sqyeeze over the lemon and garnish with coriander leaves. Serve as an accompaniment with any main meal or as a starter! Absolutely delicious!!
Kele Mulik Recipe – Konkani Banana Modak Recipe – Ganesh Chaturthi Special Recipes – Kela Muluk (Banana Sweet Dish), Kela Fritters.
Known by several names, this quick recipe is easy, simple and delicious. Don’t ever throw away leftover bananas, when you can use them to make these crunchy, crispy, scrumptious muluks!!
Makes 12 to 14 lemon sized Muluks
Ingredients
2 medium ripe bananas, mashed
½ cup coconut fresh or dessicated coconut
½ cup jaggery
Pinch of salt
Cardamom powder
Rawa as much as required to make a smooth dough
Mash the bananas well, add the coconut and jaggery and mix well ensuring the jaggery is melted. Add salt and cardamom powder and add rawa as much as required to make a smooth soft dough. Set aside for 15 minutes. Heat oil in a wok, when hot add spoonful of dough or form soft balls by hand and drop gently into the pan. Fry on medium low till golden brown and cooked through. Remove and serve immediately.
A hot cross bun is a spiced sweet bun usually made with fruit, marked with a cross on the top, and has been traditionally eaten on Good Friday. They are available all year round in some places.
Traditions: English folklore includes many superstitions surrounding hot cross buns. One of them says that buns baked and served on Good Friday will not spoil or grow mouldy during the subsequent year. Another encourages keeping such a bun for medicinal purposes. A piece of it given to someone ill is said to help them recover. If taken on a sea voyage, hot cross buns are said to protect against shipwreck. If hung in the kitchen, they are said to protect against fires and ensure that all breads turn out perfectly. The hanging bun is replaced each year.
The cross: The traditional method for making the cross on top of the bun is to use shortcrust pastry, though some 21st century recipes recommended a paste of flour and water. – Source Wikipedia
Hot Cross Buns –
Makes 12 buns approx. 65 gms each
Soft fluffy anyone and everyone can make anytime!
Easiest Hot Cross Buns
Ingredients
2.5 cups all purpose flour
2 ½ tsp. active dry yeast (approx.. 9 gms.)
½ cup caster sugar
½ tsp. ground all spice
½ tsp. ground cinnamon
1 tsp. salt, or to taste
200 ml milk (luke warm)
3 tbsp.(42 gms) butter, softened
1/2 cup black raisins soaked in hot water for 15 mns., drain and pat dry
½ cup Mixed fruit peel
1 tbsp. grated orange zest (if not using mixed peel) zest of ½ orange
1 egg whisk with milk
1 tsp. vanilla essence
375 F for 10mns then reduce to 350 for 12 to 15mns
Glaze with sugar water or apricot jam + water
For the Cross
½ cup Maida (all purpose flour)
5 tbsp. water and more as required
For glaze
½ cup caster sugar
150 ml boiling hot water
Method
In a large bowl mix the dry ingredients, add the flour, salt, sugar, yeast, all spice, ground cinnamon and mix.
Heat milk on stove top or microwave 30 to 40 seconds. Add the softened butter and egg and whisk.
Then add the wet ingredients, mix. If kneading by hand, tip the ingredients onto a floured surface and knead. In a stand mixer knead 2 mns. On speed 1. Scrape down the bowl in between. Dough may be sticky but don’t be tempted to add anymore flour. Then 7 to 8 mns. On speed 2 till dough becomes smooth and comes together in a ball.
Grease a bowl, place the dough and cover with plastic wrap or a damp kitchen towel. Keep in a warm place until double in volume 1 to 2 hours depending on the room temperature. This is the first proving. Once double, punch to release the air.
Divide into 12 equal portions. You may weigh each portion to make sure the buns are even in size about 62 to 65 gms each. Form each portion into a smooth ball. Place all the shaped dough portions next to each other into a large baking tray 1 inch apart lined with parchment and cover with greased cling wrap. leave on the counter to prove until double in size. This is the second proving.
To Prepare the flour paste for the cross: Add water to the flour and whisk until smooth. Add water or flour to get the right consistency. Pipe the cross on each bun using a piping bag or zip lock bag with the tip cut off.
Bake in a preheated oven at 180 deg C for 20 to 25 minutes (depends on the oven) or until tops are golden brown. Place tray in the middle of the oven.
Remove the baked buns, glaze with the sugar water. Allow to sit in the tray 10 mns to soak up the sugar water, then leave on wire rack to cool a bit. Slice and apply butter while still warm. You can store in airtight container for 4 days and in the freezer for 4 months, then toast and enjoy!
A delicious and healthy breakfast option or snack. The spicy, tangy peanut chutney can be used for dosas, idlis, as a sandwich spread or as a dip!
Ingredients
1 1/2 cup matta rice (or 1/2 cup basmati and 1 cup boiled rice)
Salt to taste
Tempering
1 tsp. Mustard seed
1 tsp. Cumin seeds
1 tsp. Chana dal
1 tsp. Urad dal
1 medium onion, chopped
2 green chillies, chopped
1” pc. Ginger, chopped (optional)
1 sprig curry leaves, chopped
A pinch Asafoetida
Wash and soak rice for 4 to 6 hours, or overnight. Grind to a smooth paste adding as little water as possible. In case the rice paste has excess moisture, microwave at 30 second intervals, until the paste is dry and easy to form into a ball. For the tempering, add 2 tbsp. oil to a heated pan. When oil heats up, add 1 tsp. mustard seeds, cumin, asafoetida, chana dal, urad dal, chopped green chillies, chopped curry leaves and saute for a minute. Add one chopped onion and fry till soft and translucent. Remove from heat and when cool add to the rice paste and mix well. Add salt and mix. Form into 2” diameter balls. Steam for 20 minutes till done.
Peanut Chutney
Ingredients
½ cup raw peanuts
8 red chillies
2 tbsp. coconut
1 tbsp. tamarind paste
1 tsp. salt or to taste
Tempering
½ tsp. mustard seeds
3 to 4 flakes garlic crushed
1 sprig curry leaves
2 tbsp. oil
Roast the peanuts with a little oil till light brown. Transfer to a grinder. Roast the red chillies and when you get an aroma and the chilles are roasted add 2 tbsp. grated fresh or dessicated coconut. Add this to the peanuts, add tamarind pulp and salt, some water to grind to a thick paste.
For tempering, heat oil in pan, then add mustard seeds, when they splutter, add cumin and curry leaves. Saute for a minute then add the ground peanut paste and mix well to heat thru.
Serve alongwith steamed vadas for a delicious & healthy breakfast!
Theplas are synonymous with Gujarati breakfast! A Versatile item as they can be served even as tea-time snack or to satisfy a hunger pang! For travellers it makes a great home-made food as it preserves well for long periods. Theplas can make for quick and sumptuous wraps with your desired filling or simply have them with yogurt, pickle, garlic chutney, raita or any vegetable.
Instead of methi try using pumpkin (doodhi), zucchini or raddish with dried herbs, etc. as variations!! However, methi leaves (fenugreek greens) are found in plenty in winters and have many health benefits. They are full of fibre and nutrients, vitamin C & K in particular.
Ingredients
2 cups wheat flour
Pinch of asafoetida
1 tsp. turmeric powder
½ cup each of bajra (pearl millet) and gram (chick pea flour) flour
1 tsp. chilli powder
1 tsp.Salt
4 green chillies
A small bunch fenugreek leaves
3 tbsp. ghee
Remove the methi leaves and tender stems and place in a bowl. Cover with water, add a tsp. of salt and let soak 10 minutes. Rinse and drain the water. Chop roughly and keep aside. Chop green chillies. In the stand mixer bowl, add the ingredients from wheat flour to salt and sieve. Add chopped green chilies, fenugreek leaves and ghee, mix on speed 1 for 2 minutes. Add water (1 to 1.5 cups) to form a stiff dough. Add the water little at a time. Divide the dough into approx.. 6 equal portions and roll out into round discs as thin as possible. Shallow fry on pre-heated pan till golden brown on both sides. Serve hot with pickle, garlic chutney, raita or any vegetable of your choice.
A typical maharashtrian dish made with multi grain flours, usually served as breakfast or snack with butter, yogurt or some dry garlic chutney. Although quite filling, it is light on the stomach and satisfying.
Thalipeeth can also be made with readymade ‘Bhajani flour’ available in most stores in India, specifically Maharashtra, as it a typical Maharashtrian dish. In Maharashtrain household Bhajani is made at home by roasting various millets, lentils and grains, grinding to a flour and storing it. Such flour comes handy when a quick meal is to be prepared. Bhajani Thalipeeth is popular in West India and Maharashtra in particular which would include Mumbai, the place I grew up! An important characteristic of making Thalipeeth is a hole is made in the centre so that ghee or oil can be drizzled into it for even frying. Thalipeeth is a very good to carry for travel as it keeps very well for prolonged periods without refrigeration!
Ingredients
1 cup besan (Gram/chickpea flour)
1 cup jowar flour (Sorghum flour)
1 cup rice flour
½ cup bajra flour (Pearl millet flour)
½ cup wheat flour
1 tbsp. each, chilli, coriander, cumin & garam masala powder
1 tsp. turmeric
2 tbsp. grated Jaggery
½ cup chopped onion
¼ cup chopped coriander leaves
2 tbsp. garlic, finely chopped (optional)
Salt to taste
Ghee for applying
Mix all above ingredients and knead with enough water into a soft dough. Cover and let the dough rest for 10 minutes. Knead lightly again and form the dough into small balls. Place one ball in between 2 sheets of greased plastic or a wet muslin cloth and roll out the thalipeeth as thin as possible. Meanwhile, heat the tawa. Lift one side of the cloth and place the thalipeeth directly onto the hot tawa. Carefully remove the cloth. Make a hole in the center of the Thalipeeth. Can use plastic sheet instead of cloth (make sure the plastic does not touch the tawa to avoid burning). Cook well on both sides and smear with ghee. Serve hot with dry garlic chutney or yogurt or raita or fresh coconut and chilli.
Garlic bread is just bread topped with garlic butter or olive oil and sprinkled with herbs like oregano, parsley, chives or basil. Topped with cheese for a cheesy garlic bread, it is then grilled, toasted or baked in an oven or even on a stove top and enjoyed with any pasta dish or with a soup. Called Knoblauchbrot in German and Chpon in France where is it served with a salad. In Greece onions and olives are used for garlic bread. A rather modest and unassuming dish but loved by young and old!
Ingredients
1 or 2 Loaves French Bread, or 1 large baguette
1 whole head garlic
4 to 6 tbsp. butter, or as required
1/2 tsp. salt
Fresh or dried parsley
Olive oil
Cut off ¼” from the tail of the garlic head. Dip the cut side into olive oil and apply some all around. Wrap the garlic tightly in aluminium foil an place cut side down on a metal tray and bake in an oven for 1 hour.
Take one garlic head and squeeze the base which will push the roasted garlic pearls out of their skins. Discard the skins. Transfer the garlic flesh to a small (dry) grinder, add the butter and pulse till butter and garlic are creamy and smooth.
Cut the French loaf horizontally in two and apply the garlic butter. Cut into desired pieces and play on a baking tray. Sprinkle chopped parsley over the bread, if using dried, crush with your fingers and sprinkle over the bread. At this stage you can pre-prepare and wrap the bread tightly in plastic wrap and refrigerate or freeze and bake when required and just before serving.
Bake in a moderate oven for 8 to 10 minutes till edges are golden. For cheese garlic bread, sprinkle some mozzarella or freshly grated Parmigiano-Reggiano cheese. Serve with any past of your choice or Lasagna or a hot soup.
Make the garlic bread just before serving for best results, although they can be made ahead and grilled just before serving.
TIP:
1.Roast several garlic heads and store in the refrigerator for couple of weeks.
2.When using your oven to bake any food, take the opportunity to roast several heads of garlic so you have them at hand when required.
Sambar is such a versatile dish, it can be paired with so many south Indian breakfasts, snacks or main meals. This recipe turns out so delicious, you will never want to try another recipe.
Ingredients
100 gms. Tur dal (Toovar) Split pigeon peas
5 to 6 lady fingers
1 brinjal
1 potato
1 drumstick
8 small peeled onions (keep whole) or 2 medium onion cut into thick slices
2 medium tomatoes
6 red chillies (missed this in the video)
1 tbsp. coriander seeds
1 tsp. fenugreek seeds
A pinch asafoetida
6 green chillies
1 lime sized ball tamarind paste
1 tsp. turmeric powder
2 big onions finely sliced
Few curry leaves
½ tsp. mustard seeds
½ tsp. cumin seeds
Salt to taste
2 to 3 tbsp. coconut oil
Method
Wash dal and soak in water for 1 hour.
Roast and powder coriander seeds, red chillies, fenugreek seeds and asafoetida. Cover tamarind with two cups of water for 5 minutes and squeeze out the pulp.
Cook the dal in the water it was soaked, adding ½ tsp. turmeric and salt till soft. Remove from fire, add warm water and pulse in a mixer to a paste.
Clean the vegetables and cut into small pieces. You may use vegetables of your choice.
Heat 2 tbsp. oil and fry the sliced onions till soft. Add tomatoes, turmeric and salt and cook till tomatoes turn soft. Add all the vegetables except the lady fingers. Mix well and add the powdered masala and cook till vegetables are almost done, then add the lady fingers. When vegetables turn tender, add the dal mixture, mix and put in the chopped green chillies and bring to a boil. Add tamarind pulp. Reduce heat and simmer for 5 to 7 minutes. Meanwhile heat a pan add the remaining oil and put in curry leaves and mustard and cumin seeds. When the seeds stop popping transfer immediately to the sambar and serve hot with plain boiled rice, idlis, vadas and dosas. The consistency of the sambar can be adjusted to your choice.
Check out the other Udupi specialities to enjoy with Sambar:-
Promotes gut health, say the health experts! A dish so full of nutrients yet so simple and easy to make, apart from eating boiled sweet potatoes!
Fasting food! Upvas recipe. Delicious sweet potatoes, rich in nutrients and fibre and antioxidants that promote the growth of good gut bacteria and contribute to a healthy gut. Ashadi Ekadashi Special. This flavourful dish is a combination of spicy, sweet, tart and can be cooked in a jiffy!
Ingredients
2 large or 4 medium Sweet Potatoes
2 green chillies, chopped
½ tsp. cumin seeds
1 sprig curry leaves
2 tbsp. roasted peanut powder
2 tbsp. chopped coriander leaves
2 tbsp. fresh grated coconut
1 tbsp. lemon, or to taste
2 tbsp. ghee
1 tsp. sugar (optional)
Salt to taste
Wash and scrub potatoes well. Not necessary to peel. Grate and transfer to a bowl of water to prevent oxidation. Heat a pan and add the ghee. Reduce flame and add the cumin seeds, when they crackle add curry leaves and green chilli and saute a few seconds. Add the drained sweet potatoes and mix. Cover and cook 7-10 minutes on low, stirring occasionally. Add the peanut powder, salt, sugar and lemon juice and fresh coconut and mix well. Switch off and let rest 5 minutes, before removing to a serving dish. Garnish with chopped coriander and serve hot. Enjoy with yogurt and pickle. An excellent breakfast or snack! Great as an accompaniment to any main meal. If you have observed, no water is added to the dish and hence the sweet potatoes are likely to stick to the pan. Using a non-stick pan helps. Nonetheless, the slightly browned part of the Kees that has stuck to the bottom of the pan tastes the best!
Quinoa is rich in protein, dietry fibre, B vitamins and dietary minerals in amounts greater than in many grains. Cooked quinoa provides energy and is a rich source of manganese and phosphorus and a moderate source of dietary fiber, folate, and the dietary minerals iron, zinc and magnesium. Quinoa is gluten-free with a high concentration of protein.
Ingredients
1 Cup White quinoa
1 Cup Oats
2 green chillies
1 tsp. cumin seeds
1 tsp. mustard seeds
¼ cup green peas
4 tbsp. grated carrot
¼ cup who cashewnuts
1 tsp. salt, or to taste
2 tbsp. oil
1 ½ cup Water, approx.
Powder the quinoa and oats in a grinder and add to a bowl. Mix with 1 cup water. Then add additional water a little at a time, as required to make a thick smooth batter or dropping consistency. Batter should not be too watery. Add, salt, chillies and cumin seeds. Mix. Then add carrots, peas (preferably frozen peas as they cook faster). Temper the mustard seed in the oil and add to the batter. Add cashewnuts and mix well and keep aside. Keep the steamer with some water to heat. Grease the idli molds. When the water starts boiling, fill the idli molds with approx. ¼ cup of batter in each mold. Place the idli stand in the steamer, place the lid and steam for 15 to 20 minutes. Pierce a toothpick, if it comes out clean the idlis are done. Serve with coconut chutney.
The deicious and tantalizing Goa sausages and the famous Choris Pao, a universal favorite, prepared from a simple sausage chilli fry. The sausages have all the spices required, all that is needed is some onion and potato (if you wish) to prepare this dish. The taste and flavor of the cooked sausage chilli fry is directly related to the quality of sausages. So do take care to source the best ones you can find!
Ingredients
20 small beads Goan Sausages (or 10 large ones)
3 to 4 medium onions, as required
1 medium potato (optional)
Remove the string and remove the casing of the sausages. Some even like to keep the thread and casing and simple cut the sausages strands into 2” pcs. In this case wash the outer casing of the sausages before using.
Clean and slice the onions roughly into thick slices/pieces. Peel, wash and chop potato into cubes. Add the sausages, onions and potato to a vessel. Barely cover with water and keep on flame and bring to a boil. Stir at intervals. Cook till water has almost dried, just a little should remain for gravy. Serve hot with pao or pulao.
Famous Mumbai Street Food – One that is savoured by all and satiates the appetite instantly and provides comfort to the belly especially if you have been on the road for a few hours. Savour each bite of this crunchy, soft and tart sumptuous sandwich as a snack, which also doubles up as a quick lunch or dinner.
Ingredients
1 Loaf sliced Bread (Brown or white)
2 cucumbers
2 medium potatoes
2 tomatoes
Salt as required
Pepper powder as required
Chaat masala (optional)
Roasted cumin powder (optional)
Butter
Green Chutney
Ketchup
Fresh basil leaves (optional)
For Green Chutney
1 large bunch coriander leaves
1 large bunch mint leaves
4 to 6 green chillies
1 lemon, juice
1 tsp. salt or to taste
1 tsp. sugar
Grind to a paste, using as little water as possible.
Boil the potatoes, peel and slice thinly. Wash the cucumbers and tomatoes. Peel the cucumbers and slice thinly. Peel the tomatoes, slice thinly. Line half the sliced loaf on a board and apply butter, then green chutney. Top with cucumber slices, then potato slices, ketchup (using the excess pouches that usually come with home delivery), then tomato slices. Sprinkle with salt and pepper and chaat masala/cumin powder if using. Add the fresh basil, if you wish. The butter the remaining half of the bread slices and cover the sandwich. Also used the heel of the loaf, you can avoid if necessary. Grill the sandwich briefly to barely toast the bread if you like.
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