This popular street food is available all over India and I cannot think of even 10 days going without making some form of Idli. I have grown up eating this for breakfast in house, on street in the south Indian snack counters as well as in the most expensive of restaurants. The preparation is served with lentil and vegetable stew along with coconut chutney.
Stuffed rice savory cakes makes for an ideal meal. This is a advanced form of humble south Indian snack idli.
One of the most popular street foods of Mumbai is Sev Batata Dahi Puri which simply is puffed puris stuffed with sprouts, potatoes, yogurt and onions with a topping of chaat masala, a drizzle of green and tamarind chutneys and a generous amount of sev.
My favorite street food list is too long but you have to start somewhere. So I decided to start with Ragada pattice. Ragada is hindi for white peas curry and pattice is nothing but mashed potato cutlet. This recipe is simple, very filling and parts of the recipe can be pre made and kept To be assembled later for a huge gathering.
The baby potato with yogurt preparation is very simplistic yet full of flavor. It can be made in a few different ways and equally tasty. You can also use normal potatoes and dice them instead of using round baby potatoes.
hough onion and potato fritters top my list of favorites, Sago wadas are very close behind. They have a very distinct flavor than the other pakoras as they are are not dipped in a batter but deep fried after binding them with potatoes . The crispiness outside and the softness inside with the crunchiness of peanuts is the perfect sabudana wada….sago fritters.
Have used easily available veggies like carrots, mushrooms, purple cabbage, onions and pepper. The best part about this wrap is except for mushrooms all other vegetables can be eaten raw and hence the wrap can be made quickly with very little cooking and also served within half an hour.
This salad has the flavor in place and uses only 4 main ingredients which will serve you as a complete meal. The good thing is, the salad ingredients are easily available to major people and it can be cooked within half an hour.
I tried to make a healthy version of the very rich Malai kofta. The original recipe is rich in fat and very creamy due to the deep fried cheese balls and the gravy which again consists cream. In this version I have cooked the potato tofu balls in the cavity of appe pan instead of deep frying it. That has cut down most of the fat and thus a healthier version. I have also used sunflower seeds instead of cashews in the preparation of gravy for the recipe.
Having grown up eating south Indian food like Idli, dosa, Wadas, Paniyaram and a dozen other snacks and main course, I have a developed this special love for this condiment which is an accompaniment with all of the above recipes. Every region has their own way of making green coconut chutney, like in the Maharashtra…