gol gappe ka paani(khatta /meetha paani )

cooking time : 2 minutes
 preparation time : 15 minutes
 serve:6-8


 ingredients :

mint leaf                 1 bunch  stem removed
coriander leaf            1 bunch stem removed
black salt                   1/2 tsp
jagery /sugar                       1 big jaggry / 1 tbsp sugar
tamarind paste                3 tbsp
green chilly                 2 
paani puri masala        1 tbsp
chilled water                      3 cup 
roasted cumin                    1/2 tsp
roasted fennel seed            1/2 tsp
dry roast carom seed                            1/4 tsp 





 method :

• in a mixer jar  take mint leaf , coriander leaf , black salt tamarind paste , green chilly , and 1/2 cup water grind well make fine paste . 
• in a pan dry roast fennel seed , cumin seed , and carom seed altogether for 30 seconds , when nice aroma comes out from it grind it too . add this to mint water . mix well . 
• add  jaggery , paani puri masala and 2 cups of water . mix well . 
• with the help of tea strainer . drain water in a big jar . taste it . add sugar or black salt if needed .
• serve chilled with paani puri . 

how to make gol gappe at home (paani puri )

paani puri is a kind of street  fast food( a chaaat ) popularly famous in metropolitan city of india specially in mumbai delhi ,kolkata , and in some areas of pakistan .however its originated from varansi  famous with different different name with different variations and taste . in mumbai it is famous as paani puri chaaat and in delhi its known as gol gappe . 


 cooking time : 20 minutes
 preparation time : 15 minutes
 serve: 10-20



 ingredients :

puri /gappe                  20to 30
tamarind chutney       
dates chutney              1  cup              
khatta paani(flavoured water )                as required 
sev                         as required 1/2 cup (optional )
curd                       1/2 cup (optional)
boiled chick pea / boil yellow pea          2 cups
boiled potato                      2 roughly chopped 
turmeric                     1 tsp 
chopped tomato          1 finely chopped 
chopped onion         1 finely chopped 
chaat masala                pinch (optional )
fresh coriander leaf        to garnish 
salt to taste 



method :

•  boil chick pea / yellow pea with enough water , 1 tsp turmeric and salt . dry up water if left after boiling . 

assembling :

• place puri in serving platter . put boiled chick pea/yellow pea followed by boiled potato , sweet chutney , chilly chutney , curd , onion tomato, and garnish with sev and fresh coriander leafs  . 
• serve with prepared khatta paani .  

how to make fruit chaat

cooking time : 10 minutes
preparation time : 15 minutes
serve: 8














ingredients :

pineapple                      2 cups chopped 
apple                     1 chopped in small cubes seed removed 
banana                 1 chopped 
mango                   1 cup chopped 
black grapes /grapes             1 cup
condense milk                 1/2 tin 
milk                                 1 cup
cream                         1 cup
pineapple jelly                    1 cup 
mango jelly                      1 cup
sugar                                  2 tbsp
corn flour                1 tbsp


                     


method :  

• chopped all the fruits and set aside . 
• in a sauce pan take milk , sugar and add corn flour .stir till corn flour dissolve . place this on flame and continue stir till it get thicken . remove from flame set aside to get on normal temperature . 

• after that add condense milk , cream and mix well . now add all fruits and jelly . .place this in fridge to get chilled .

• remove in a serving glass and serve chilled . 

you can use any fruits like pomegranate , green grapes banana , according to your taste and preference , similarly you can use any jelly you like . its up to you .

how to make pakode /bhajiya

cooking time : 10 minutes  
preparation time : 15 minutes
serve: 5-8


ingredients :


roughly grated potato    1 cup
chopped onion             1 cup
gram flour                    3 tbsp
chopped green chilly        5
white cumin                  1/2 tsp
crushed red chilly          1/2 tsp
turmeric powder           1 tsp
baking soda               1/2 tsp
green coriander leaf          2 tbsp
oil to fry 
salt to taste 


method :  

• in a large mixing bowl take roughly grated potato , chopped onion , gram flour , crushed white cumin , crushed chilly flakes , turmeric powder , baking powder , green coriander leaf , and season it with salt . mix well for at-least 5 to 8 minutes . or until all vegetables get soggy . 

• heat oil in pan .

• and put 1 tbsp batter in oil . like pan cake . deep fry it until golden crisp. 
• remove in a platter and serve . with ketchup .
  

how to make jalebi at home

cooking time : 15 minutes
preparation time : 15 minutes
serve: 20


ingredients :


to prepare dough :
refined flour                             500 grams
sugar                                           1 kg
food color  orange                 1/2 tsp
instant yeast                                    1 tbsp
saffron                              few strands
milk                                approx  1 cup ( warm )




method :

• in a pan take 1 liter water along with 1 kg sugar boil it till it get nice little golden color , sugar syrup must not be too thick . add kewra essence few drops . 

• in a large mixing bowl take refined flour add pinch of food color mix well . 

• in another small bowl take 1 cup warm milk and add instant yeast . mix well now . set aside for 10 minutes let the yeast do its work now pout it in mixture along with rest of milk . mix well . 

• batter must not be too thick nor too watery . cover the bowl with plastic wrap and set aside for 2 to 4 hours on room temperature . 

• after that again whisk.  now put it in piping bag . and heat enough oil in a pan and make shapes you like deep fry  on medium slow flame until  crisp . flip it .mediately put it in hot sugar syrup let it be in it for 1 minutes . drain & remove . serve immediately  with malai ( milk upper  layer ) 

fruit chaat ( fruit salad )

to beat the summer heat try this refreshing chilled fruit salad / fruit chaat , too common in India as a street food . 

cooking time : nil   
preparation time : 15 minutes
serve: 6  


ingredients :

chopped banana                  1 
chopped apple                   1 
chopped mango                    1 
chopped grapes                1 cup
chopped kiwi                   1 cup
pineapple                     1 cup chopped 

for dressing :


black salt  / sea salt             1/2 tsp
honey                     1 tbsp
roasted cumin powder         1/2 tsp
pepper powder                     1/4 tsp
lemon juice                           2 tbsp

method :  

• take all the fruits( banana, apple mango , kiwi , grapes etc ) in a large mixing bowl toss all them together . 

• in a separate small mini bowl take lemon juice , add honey mix well , then add pepper powder crushed roasted cumin and sea salt or black salt mix well . 
• pour this over fruits and toss again . serve . 

aaloo ke samose

cooking time : 10 minutes
preparation time : 15 minutes
serve: 5 



ingredients :



for filling :
mashed and boiled potato        1/2 kg
crushed red chilly                       1 tbsp
ginger garlic paste                    1 tsp
chopped onion                        1
garam masala powder              1 tsp
carom seeds ( ajwain )           1/2 tsp crushed
crushed coriander seed              1 tsp
freshly chopped coriander leaf           4 tbsp
chopped green chillies               6
feenel seeds                            1 tsp 
salt                                   1/2 tsp
oil                            to deep fry
green peas              1/4 cup 








method :

to make wrap ( samose ki patti ke liye ) 

• in a large mixing bowl take refined flour add salt , 2 tbsp clarified butter and 1 tsp whole cumin seeds and make fine dough with enough warm water . knead gently . set aside for 15 minutes . 
• make balls of dough and roll it with kitchen rolling pin . cut it from middle and make cone shape shown in picture . 

to make filling :

• in a mixing bowl take mashed potato add Chinese salt , chopped green chilly, red chilly crushed , green coriander leaf , carom seeds , crushed coriander seeds , crushed fennel seeds , mix well and set aside . 

• heat 1 tbsp oil in frying pan and add ginger garlic paste , and add green peas and stir for 3 minutes . then add potato mixture . and sauté . 

• put this dough in cone mixture . then at the edge of cone put flour paste and  stick it . 

• deep fry it in oil and serve  with any sauce . 

how to make kasturi milk / rabdi milk

cooking time : 20 minutes
preparation time : 15 minutes
serve:3


















ingredients :

full cream milk                     1 liter 
saffron                                 1/2 tsp
roasted pistachio                     1 tbsp
roasted cashew crushed                1 tbsp
sugar                                          2 tbsp
khoya                                     200 grams 
condense milk                        1 cup 
green cardamom powder         1/4 tsp
kewra water                              1 tsp

method :  

• in a sauce pan take full cream milk add 2 tbsp sugar and 1/2 tsp saffron . and cook on slow flame for about 15 minutes . or till milk left only 3/4 of its quantity . you will notice milk get golden yellow color . (stir occasionally )
• add khoya crushed , pistachio , almonds , kewra water and condense milk and stir well . give it a boil .
• immediately remove in a serving glass and serve . 

note :

this street milk is too healthy and too tasty drink during winter . this is too good for people who seeking to put on some weight . you can serve it child during summer . put it in freezer for 3 hours and serve chilled during summer . taste will be like ice-cream or falooda.
in any case if you don't have saffron then you can skip it but saffron contain some heating agent that provide necessary heat .so for that reason instead of saffron use 1/6 tsp of nutmeg powder . 

chole puri (spicy chick pea)

cooking time : 20 minutes
preparation time : 15 minutes
serve:2  

ingredients :
chicken pea                      1 cups soaked in water over night .
ginger garlic paste             1 tsp
salt to taste
tomato                                 2 chopped
fenugreek leaf                     1 tbsp
green coriander               1 tbsp chopped
mustard seeds                      1 tsp
red chilly powder               1 tbsp
oil                               6 tbsp
green chilly                            4 finely chopped
onion                             1 large  finely chopped
caraway seeds               1 tsp
puri                      to serve


method :  

• in a pressure cooker take soaked chick pea add 1.5 cups of water and 1 tsp salt and 1 tsp turmeric and pressure cook it till chick pea get fully done . set aside .
  
  

• heat 1/2 of oil or 6 tbsp oil in a pan add onion and cook till it get nice golden color .
• add dried fenugreek leaf mustard seeds , and caraway seeds and stir for a while then add ginger garlic paste and cook about 30 seconds ,add tomato, red chilly powder  and sauté till tomato get soften  then add boiled chicken peas ( kabuli chane ).and give it a toss . add 1/2 cup of water and 1/2 tsp of salt and cover and cook for 10 minutes on slow flame .
• remove in a platter and sprinkle chopped green chillies and green coriander . serve with puri . 

this is popular break fast street food in India . popularly famous in mumbai .my friend says its popular in karachi and lahore too  usually serve in leafy platter with nice puris (Indian fried bread).

laddu pethian

cooking time : 20 minutes
preparation time : 15 minutes
serve: 10  

ingredients :
soaked gram lentil                    2 cup
carom seeds                           1/2 tsp
baking soda                           1/2 tsp
oil to fry

for green chutney :


green chillies                7
green coriander           1/2 bunch
garlic cloves                 2-3
mint leaf                        1/2 bunch
salt to taste
cumin seeds             1/2 tsp
tamarind pulp             1 cup

for plum sauce :
soaked plums        250 grams
roasted cumin seed        1 tsp
jaggery               2 tbsp
salt                 1/2 tsp

for serving :
onion sliced finely             1 cup
fresh coriander leaf         1 cup
potato boiled and roughly chopped     3

method :

for fritters / pakode

• in a grinder jar take gram lentil, soda , carom seeds and blend well .make bowl shape and deep fry it in oil until golden color . set aside . 

for plum chutney :

• boil soaked plum in water remove the seeds . then grind the plums in mixture jar . 
• now put again this paste in pan and cook it add jaggery , salt , and roasted cumin cook for 3 to 5 more minutes . pour it in bowl and set aside . 

for green chutney :

• in a blender jar take green coriander , 7 green chillies , mint leaf , garlic cloves , cumin seeds and tamarind pulp and 1/2 tsp salt make fine paste . pour this in separate bowl its ready to use . 

assembling :

• take 2 laddu pethain ( fritters ) in a bowl add roughly chopped potato over it . 
• then pour 1 tbsp plum chutney . and 1 tbsp green chutney . 
• in the end sprinkle onion slices and coriander leaf .

malpua (maalpura)

cooking time : 10 minutes
preparation time : 15 minutes
serve: 4

ingredients :

refined flour                    2 cups
semolina                       1/2 cup
eggs                                    2 
sugar                              1  cups
yellow food color              1/2 tsp
khoya                                1 /2 cup
walnuts/ cashew/almonds         1/2 cup
clarified butter                         1 cups
vanilla essence                          1/4 tsp
green cardamom powder              1/2 tsp
milk                                              2 cups 
rabdi                                       for serving 

method :  

• in a large mixing bowl break 2 eggs and whisk . then add yellow food color and again whisk . now add semolina, sugar ,khoya,vanilla essence .cardamom powder,nuts (cashew, almonds and walnuts )and refined flour and again whisk for 5 to 8 minutes . 
• then slowly add milk and whisk again make fine batter . now cover it and set aside for 30 minutes on room temperature . 
• heat up 1  cup clarified butter in a pan on medium flame . with the help of scoop type spatula pour the prepared mixture in pan . and shallow fry it . flip and cook another side for 2 minutes . remove in a platter and serve immediately with rabdi .

spicy caramel potato / aloo chaat .

cooking time : 15 minutes preparation time : 10 minutes 










ingredients :


baby potatoes              15 
honey                           1 tbsp
salt to taste 
oil to deep fry 
chilly flakes                 1 tsp
brown sugar                    2 tbsp
crushed roasted white cumin seeds        1 tsp
black pepper crushed                              1 tsp
lemon juice                                 4 tbsp
fresh coriander leaf  to garnish 

method :

• boil the baby potato with 1/2 tsp salt and 1 cup of water . 
• after that deep fry them in oil for 2 minutes only and set aside . 
• in a sauce pan heat 1 tbsp of oil add boiled and fried potatoes, chilly flaked brown sugar , crushed cumin , crushed black pepper toss them together . in the end close the flame and add honey , fresh coriander leaf and lemon juice again toss it and remove in bowl serve immediately 

samose

cooking time : 15 minutes 

preparation time : 15 minutes 











ingredients :


for dough :

refined flour                1 cup
salt                              1/2 tsp 
carom seeds               1/4 tsp
ghee                            1 tbsp
water                           1/4 cup

for filling :
ginger garlic paste             1 tsp
cumin seeds                   1/4 tsp
coriander seeds              1/4 tsp
cashew and raisins             1 tbsp
coriander powder             1/4 tsp
red chilly powder              1/4 tsp
cumin powder                      1/4 tsp
potato boil                             2 
green chilly chopped            2 
coriander leaf chopped           1 tbsp

to serve with :


tamarinds sauce / green chutney        1 cup 




method :

to make dough :

• take refined flour in a bowl add carom seeds , pinch of salt , ghee ,add water and kneed and make dough . set aside .

to prepare filling :

• to prepare filling for samosa  heat oil in a pan add ginger garlic paste coriander seeds , cumin seeds , cashew , red chilly powder , coriander powder , cumin powder salt , boiled potato , green chilly, raisins , cashew and mix well .remove in a bowl . 

•  take small round shape ball out of prepared dough and flatten it with the help of rolling pin . 
• cut this rolled dough and make conical shape . as shown in pic . 
• put the prepared filling into cone and seal it properly by pressing it . 
• heat oil in a pan and deep fry it till it get nice golden color . 
• remove in a serving platter and serve immediately with any sauce . 

chole /chickepea / chana ,masala

cooking time : 20 -30 minutes
preparation time : 10 minutes 












ingredients :


white chick pea                                    2 cup soaked in water over night .
ginger garlic paste                                   1 tsp
salt to taste 
coriander powder                                           2 tbsp
red chilly powder                                        1 tbsp
cumin powder                                                     2 tbsp
onion                                                                        4 slices .
tomato                                                                    3 chopped 
green coriander                                                         2 tbsp
green chilly                                                              2 slices 
garam masala powder/allspice powder         1 tsp
oil                                                                               1/2 cup
chaat masala (optional)                                     1 tsp
tamarind sauce                                                1 tbsp
bread crumbs                                                   1 tsp
sugar                                                      1/2 tsp
tomato ketchup                                              1 tbsp


to garnish :
green chilly slices                              2
chopped fresh coriander                     1 tbsp






preparation:

• soaked white chickpea over night drain water and set aside .
• cut tomato , onions finely and set aside .

method :

• heat oil in a cooker add chopped onion , and stir for 1 minutes till onion get light golden color . add ginger garlic paste and stir for 1 minute .
• add drained chickpea and sauté for 2 to 3 minutes . 
• add salt , chopped tomato , garalam masala powder , coriander powder , cumin powder , red chilly powder, sugar  and and stir till all the spices get well quoted with chickpea.
• now add 1 cup of water and cover cooker and get 2 -3 whistle blow .(or till the chickpea get cooked )
• after that open it and sauté for 4 minutes . till onion and tomato get almost dissolved with the mixture . 
• add fresh coriander , chaat masala, chopped green chilly slice tomato ketchup bread crumbs. and stir and cover and cook for another 3 to 4 minutes .
• remove in a serving bowl and garnish with fresh coriander 

Pizza calezone

cooking time : 10 minutes 

preparation time: 20 minutes

baking time : 20 minutes 







ingredients :

ingredients for dough .

refined flour                  500 gram .
salt                                 1/2 tsp
sugar                                 1/2 tsp
olive oil                           2 tbsp
dried yeast                          1 tbsp
Luke warm water                   1 cup.



for filling .

cabbage                                 1 cup grated
potato                                       1 chopped
tomato                                   1 finely chopped
tomato ketchup                           1 tbsp
oregano                                    1 /2 tsp
parsley                                    1 tbsp chopped
grated cheese                                4 tbsp
onion                                         1 finely chopped
salt  to taste
pepper to taste .
paprika  powder                   1/2 tsp


preparation :


to make dough:

• in a large mixing bowl take refined flour / white flour add 2 tbsp olive oil , 1/2 tsp salt , 1 tsp sugar , and mix well .

• in a small ball take 1 tbsp dried yeast and add 2 tbsp Luke warm water mix and lid the bowl for 10 minutes to yeast get activate .

• now pour this activated yeast mixture into refined flour bowl and mix add 1 cup of Luke warm water and knead the dough for at least 10 minutes . 

• cover the dough and allow it to rest for 30 minutes .

for filling :

• in a pan heat up 1 tbsp oil , add chopped onion and sauté for 1  minute. now add chopped vegetables (cabbage,tomato,potato), and mix well .

• add salt , pepper, paprika and sauté . add little water and cover and cook until, done .add 1/2 tsp oregano.tomato ketchup ketchup and fresh parsley .

note : you can use any combination of vegetable /non veg at your choice . here are some .

filling 1 :recipe here 
filling 2 :recipe here 
filling 3 : recipe here 





method :

• after 30 minutes dough will be doubled in size due to yeast now again knead for 1 minutes . 

• make 5 equal parts of it . and roll each part with the help of kitchen roller at this stage you can use refined flour to roll .

• in half part place the prepared filling then spread cheese and chopped black olives over it . fold and cover it . stick with the help of little water at the corners .

• place it into baking tray . and spread grated cheese on top . and 1 tbsp olive oil over it .

• bake it in oven for 210 degree for 15 minutes or till it get nice crisp golden color .