Dahi puri

Dahi puri | Dahi poori | Dahi batata puri | Dahi puri recipe

Dahi puri or dahi batata puri is a famous street food . It is made from deep fried puris stuffed with boiled and mashed potatoe, boiled peas, green chutney, sweet chutney, curd/dahi, and topped with onion, finey chopped coriander leaves and sev. In addition to these, we can also add sprouted green grams.

Dahi puri chat or dahi batata puri is very easy to make, and it is also very tastier and healthier than the chats that we get from outside or streetside chats/street food.

Preparation of dahi puri chat is not so much difficult, if you have already prepared deep fried puri, green chutney & sweet chutney.

While making dahi puri or dahi batata puri, the curd that we use shoul be fresh, chilled and it should not be sour. Dahi puri tatses better if you use sweet curd, however we add sugar to the curd in this dahi puri chat recipe. You can also skip sugar, if you don't like sweet curd.



Ingredients : 

Puri
Boiled and mashed potato (2 medium sized potato)
White/green peas (soaked) - 1 bowl
Baking soda - pinch
Curd - 1 bowl
Green chutney
Sweet chutney/Tamarind chutney
Chilli powder - 1-2 tsp
Cumin powder -  1-2 tsp
Chat masala - 2 tsp
Onion - 1
Coriander leaves
Sev
Salt

Method : 

Boil the soaked white peas (you can also use green peas) in a cooker with little salt, turmeric and a pinch of cooking soda for 2 whistles.

Boil the potatoes. Peel and mash them and add red chilli powder, cumin powder, chat masala, little salt. Mix well and keep it aside. Take curd and add little sugar to it. Mix well. Prepare the green chutney and sweet chutney. Finely chop the onion, coriander leaves. Keep it aside.

Take a puri. Make a hole in it. Add potato mixture

Add sweet chutney and green chutney.

Finally garnish with onion, coriander leaves and sev. Tasty dahi puri is now ready to serve.

Tomato gojju | Tomato gravy

Tomato gojju | Tomato gravy | Karnataka special tomato gojju

Ingrients:

For gojju masala :
Red chillies - 3-4
Urad dal - 1tsp
Coriander seeds - 2tsp
Cumin seeds - 1 tsp
Methi seeds - 1/2tsp
Curry leaves 4-5

Ingrients for gojju:
Tomatoes - 5-6
Oil- 2 tsp
Mustard seeds - 1 tsp
Urad dal - 1tsp
Cumin seeds - 1/2 tsp
Curry leaves - 1 strand
Hing - pinch
Gojju masala powder - 2-3 tsp

Method :

Take a pan. Dry roast red chillies, Urad dal, coriander seeds, cumin seeds. Allow it to cool.

Take it in a mixi jar & make a fine powder.

In a pan, add oil. Then add Urad dal, cumin seeds, mustard seeds, Hing and curry leaves.

When Mustard seeds start to splutter, add chopped tomatoes. Cover the lid and let it cook for 4-5 mins or until it becomes mushy.

Add masala powder/gojju masala to the cooked tomatoes. Add little water and adjust the consistency. Add little salt. Let it again cook for another 3-4 mins.

Enjoy the tomato gojju with rice or any other dishes like dosa/idli/chapathi.  

Dum aloo | Baby potato curry

Ingredients :

Baby potatoes - 15-20
Red chillies 4-5
Cinnamon - 1 stick
Cloves - 2
Black pepper - 4-5
Cashew - 6-7
Tomatoes - 3-4
Coriander seeds - 1 tsp
Cumin seeds -1 tsp
Bay leaf - 1
Red chilli powder - 1 tsp
Turmeric - pinch
Salt - as per your taste
Curd - 1-2 tbsp


Method :

In a cooker, boil baby potatoes. Peel the skin.

In a pan add little butter/oil. Add the peeled potatoes. Saute them until they become golden brown. Keep it aside.

In the same pan, add red chillies, cinnamon, cloves, black pepper, cashew. Fry for 2-3 mins or until they become crisp. Keep it aside.

To the same pan, add chopped tomatoes. Saute them for 4-5 mins or until it becomes soft.

Add the fried ingredients and tomatoes in mixer jar. Grind in to smooth paste.

Take a kadai/pan. Add butter/ghee/oil. Add bay leaf. Then add ground paste to it.

Add turmeric powder, red chilli powder, coriander powder, cumin powder, salt. Mix well. Cook for 3-4mins.
(Here I have used crushed coriander & Cumin powder. It is optional. You can also use store- bought powders).

Add whisked curd to it. Stir well. Add Kasuri methi. (This is optional. But Kasuri methi enhances the taste of curries)

Then add baby potatoes & mix well.

Serve this yummy Dum aloo with chapathi or roti.

Girmit / Masala Mandakki

Girmit, also known as masala mandakki is a popular street food in north karnataka. This tea time snack is very easy to prepare & is also very tasty. Girmit tastes almost like bhel puri, but ingredients are slightly different. Girmit is prepared by using spicy chutney or girmit masala,which is prepared by using onion, tamarind pulp, jaggery and girmit masala powder. We have to first prepare girmit masala powder,and then we add it while preparing chutney/girmit masala.

Ingredients:
Puffed rice / mandakki - 2 Cups
Onion chopped - 1/2 Cup
Tomato - 1/4 Cup
Coriander leaves finely chopped - 2 tbsp
Roasted Gram / Putani / Hurigadale - 1/4 Cup

For Girmit masala powder :
Mustard Seeds - 1/2 tsp
Cumin seeds / Jeera -  1/2 tsp
Coriander Seeds - 1 tsp
Cinnamon - 1 Piece
Cloves - 2-3

For Girmit Masala :
Oil -  2 tbsp
Mustard seeds - 1 tsp
Cumin seeds / Jeera -  1 tsp
Curry leaves
Finely chopped Onion - 1/2 Cup
Green chilli - 1 tsp
Tamarind extract - 1/4 Cup
Jaggery - 2 tsp
Salt - 1 tsp
Turmeric powder - 1/4 tsp
Girmit masala powder - 2 tbsp



Method:

• In a mixer jar, take roasted gram/hurigadale & powder it. Keep it aside.

• In a pan, add mustard seeds, cumin seeds, coriander seeds, cinnamon and cloves. Dry roast them for few minutes.Transfer these ingredients in to mixer jar and make fine powder. Keep it aside.

• Heat a pan with little oil. Add cumin seeds, mustard seeds. when mustard start to splutter, add curry leaves, finely chopped green chillies, finely chopped onion. saute until onion becomes translucent. 

• Then add tamarind pulp, Turmeric powder, jaggery, salt, prepared girmit masala powder. Let this mixture boil for few secs. 

• When it starts to thicken, switch off the stove.  

• In a mixing bowl, take puffed rice/ mandakki. Add finely chopped onion, tomato, roasted gram powder, prepared girmit masala. Mix it well. 

• Tasty and spicy girmit or masala mandakki is now ready to serve. while serving, garnish with some finely chopped coriander leaves.

Kashi halwa/Ash gourd halwa

Ingredients:

Grated ash gourd - 1cup

Sugar - 1/2 cup

Cardamom powder - a pinch

Pinch of Saffron/Kesari

Ghee - 2-3tbsp

Dry fruits(Cashew nuts, Raisins, Almond)

Milk - 2-3tsp

Method:

Cut the ash gourd. Remove the seeds and outer skin.

Grate the ash gourd as shown below.

At this time, put saffron in warm milk and keep it aside.

Transfer the grated ash gourd in to a pan/heavy bottomed vessel and cook until the raw aroma goes away and all the water content is evaporated.

Once the ash gourd is cooked well and all the water content is almost evaporated, add sugar and stir again on medium flame until it gets dried up.

At this time, add saffron milk, and then add ghee little by little. Keep stirring on medium flame until the halwa thickens and starts to leave the sides of the pan.

Add fried dry fruits and cardamom powder. Mix very well.

Mouth watering Kashi halwa is ready to serve. You can serve it hot/cold.

Kokum curry/Sol Kadhi

Ingredients:

Kokum(Soaked in water)- 10-12
Coconut milk- 1 cup
Oil- 1-2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Curry leaves 5-6
Green chillies 1-2
Asafoetida - 1/2 tsp
Red chillies - 1-2
Ginger(finely chopped) - 1/2 tsp
3,4 Garlic(finely chopped)
Jaggery - 1 tsp

Method:

Soak the kokum in 1 cup of water for 15-20 minutes. Then strain and squeeze it completely. Keep the kokum water aside.

Heat oil in a kadai. Add mustard seeds and cumin seeds. When they splutter add curry leaves, red chilly, asafoetida, finely chopped ginger, garlic, and green chillies. Saute them for few seconds on medium flame. 

Add the kokum water, coconut milk and little slat. Add 1 tsp of Jaggery(optional). Jaggery adds taste and balances the tanginess of kokum. 

Mix well and cook on medium flame for 3-4 minutes. 

When it comes to a boil, switch off the flame. Finally garnish with coriander leaves and serve. This curry goes well with rice. You can also keep this in fridge and serve cold after lunch, as it helps in digestion and keeps your body cool.

Chikoo Ice Cream

Ingredients:

Full fat milk - 1/2 litre
Corn flour - 2-3tbsp
Custard powder - 1-2tbsp
Gms - 1 tsp
Cmc - 1/4 tsp
Sugar - 6-7 tbsp
Milk powder - 2-3 tbsp
Fresh cream - 100gms
Chikoo pulp(4-5 chikoos chopped and boiled with little sugar and blended in mixer grinder)

Method:

Take milk in a vessel and allow it to boil. Add sugar, corn flour, custard powder, gms, cmc and milk powder to the boiling milk and stir well on medium flame. There should be no lumps. When it thickens, remove from fire and allow to cool.

Pour this in to air tight plastic container. Keep it in freezer to set for about 3-4 hrs.

When set, take it out from the fridge. Churn it well with electric blender/mixer for 2-3 minutes or until it becomes fluffy.

Add fresh cream,vanilla essence,chikoo pulp and mix well. (To prepare the chikoo pulp, boil chopped chikoo with little sugar until it becomes soft and then grind it in to smooth paste using mixer grinder).

Add dry fruits of your choice. Again pour this mixture in to the container and keep it in the freezer for 6-7 hours (Repeat the churning process 2,3 times at intervals of 3-4 hrs for good result. This process is done to avoid crystallization of the ice cream. Finally freeze for 6-7 hours).
Note: Freezer should be at maximum temperature and freeze the ice cream in air tight container.