Showing posts with label Spicy. Show all posts
Showing posts with label Spicy. Show all posts

Lauki Kofta Recipe [Video Recipe]

Yum

Dumpling made from Bottle Gourd and simmered in a creamy tomato and nut based vegan gravy. 

Bottle gourd dumplings in a tomato based gravy

So I've had a good last week. My bestie flew in on Sunday and we had one of those "Shop-till-you-drop" evenings, where we managed to fill her empty bag with all sorts of stuff and our tummies with some guilty goodness. She even got me juicy ripe sweet Mankurad Mangoes, a variety only available in Goa and cherished by all back home. I'd forgotten how delicious they tasted. Thank you Nammu!

And then there was a very slow monday at work, which was just fine with me.

Tuesday was Labor Day, so we took full advantage of the holiday and went out to meet more friends.

That's how the week looked like, meeting friends and eating delicious mangoes that reminded me of my seaside state of Goa. And yes, the rains!!!

It's also been raining heavily at nights with strong winds. The kind of nights you want to sit near the window with a cup of hot tea and feel the occasional spray of water on your face. I've been enjoying those.

A good mood also makes me want to cook good food. So I've been whipping up some delicious indulgent treats. Did you check out my last post on Eggless Blueberry Muffins? They are a winner and definitely not to be missed!

Bottle gourd dumplings in a tomato based gravy

While I was onto to cooking good food, I made this Lauki Kofta in a creamy spicy tomato based gravy too. One more into the indulgent basket. The only reason I feel a little less guilty about this one is because of the Bottle Gourd or Lauki - it is super healthy. Bottle Gourd is full of water and fiber and is perfect for summers. It is known to cool down your body plus help you reduce weight.

Although I know it is good for me, I am not particularly fond of bottle gourd. But this is one of the only ways I really enjoy it. It is also a sneaky way to make your kids / family eat this bundle of health.

Traditionally, koftas are dumplings made of meat, but this is a vegan version of the same. Also, koftas are usually deep fried. I tried to make it slightly healthier by shallow frying them in a Paddu Tava. You can bake them or shallow fry them in a regular pan too.

Bottle gourd dumplings in a tomato based gravy


Bottle gourd dumplings in a tomato based gravy
Shallow frying in a paddu tava

Bottle gourd dumplings in a tomato based gravy

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email




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Lauki Kofta

Bottle gourd dumplings in a tomato based gravy
Bottle gourd dumplings in a tomato based gravy 

Recipe Type:  Main
Cuisine:          Indian
Prep Time:     30 minutes
Cook time:     45 minutes
Yield:              2-3 Servings

Ingredients:


For the Lauki Kofta


1 whole or 2.5 cups grated Lauki or Bottle gourd
3-4 Tbsp Besan / Gram flour
1 tsp Ginger Garlic Paste
1 tsp Red Chilli Powder
0.5 tsp Garam Masala
1 tsp Salt
Oil to fry the Kofta

For the Creamy Tomato Gravy


2 medium Onions
2 medium Tomatoes
0.25 cup Cashews
0.5 tsp Garam masala
1 tsp Red Chilli powder
1 tsp Cumin Seeds
2 Tbsp Oil
Salt to taste
Water as required
Coriander leaves for garnishing

Method:


To make the Lauki Kofta


1. Peel and grate the lauki. Squeeze out as much water as you can from the lauki and keep the water aside to use later.
2. Add the garam masala, red chilli powder, ginger-garlic paste, besan and salt.
3. Mix well. If the dough is too stiff, add a little of the water set aside. If the dough is too watery, add more besan.
4. Shape the dough into koftas.
5. At this point, you can choose how to cook the koftas, you can deep fry them until golden brown or shallow fry them. I fried in a paddu tava. You can use a regular pan to shallow fry, however you may need to flatten the koftas a little bit. You can also bake or deep fry the koftas.
6. Fry them until golden brown and crisp. Keep the kofta aside.

To make Creamy Tomato Gravy


7. Soak cashews in warm water and keep aside. You can use almonds instead.
8. Grind together the onion, tomato and ginger-garlic paste with a little water until smooth.
9. Heat oil in a pan and add the cumin seeds.
10. Once the cumin seeds brown, add the onion-tomato paste and cook on low flame until the water evaporates.
11. In the meanwhile, grind the cashew or almonds into a fine paste using a little water.
12. Once the gravy thickens, add the red chilli powder, garam masala and cashew paste. Mix well.
13. Add the squeezed lauki water as required. Add more water for a thinner consistency.
14. Add salt and mix well.
15. Simmer for 4-5 minutes on low heat.
16. Add the koftas and garnish with finely chopped coriander leaves.
17. Serve hot with rice or roti.


Bottle gourd dumplings in a tomato based gravy


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    Spicy Guava Cooler | Peru Panna | Guava Panna Recipe

    Yum

    Indian summer cooler (mocktail) made with Guava and spices!

    Indian mocktail made with guava and spices

    If there was another fruit, other than the mango, that screams Summer to me, it is the guava. A better part of our childhood summers was spent on guava trees. They are some of the easiest trees to climb, if you are into that stuff. We would be tree hopping all morning until it was time for lunch. Mango, guava, and so many more tree. Me not so much as Gee and my cousin.

    If you've had  pleasure of plucking a fruit right from the tree and eating it then and there, you know how that feels. That fruit is so much more sweeter than what we buy outside.

    After moving to Bangalore, I'm yet to spot a guava tree, but that doesn't stop me from buying and eating them. After all, it brings on nostalgia, and who doesn't love that?

    This is the first time I did something other than directly eating the fruit. I made us a summer drink. Guava Panna!

    Indian mocktail made with guava and spices

    Panna is a spicy summer drink most commonly made from raw mangoes. Check out that recipe here.

    I've used fresh guavas to make the juice, but feel free to use your favorite Guava Juice to make the same. I added a little twist to the regular guava juice to make the Guava Panna. The juice is spiced with roasted cumin powder, red chilli powder or paprika, black salt, regular salt and some sort of sweetener if the guava isn't sweet enough. I used jaggery to sweeten up my drink, hence, the slightly brownish tinge to the drink.

    Use the quantity of the ingredients in the following recipe as a guiding value and adjust them according to your taste. You can add mint, lime and/or sparkling water or soda to create your own version of the Guava Panna.


    Indian mocktail made with guava and spices

    If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

    If you like this recipe, do not forget to share it with your friends and family! 

    You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

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    Indian mocktail made with guava and spicesSpicy Guava Cooler | Peru Panna | Guava Panna Recipe


    Guava Panna is an Indian summer drink made with guava and spices.

    Recipe Type:  Drink
    Cuisine:            Indian
    Prep Time:     10 minutes
    Cook time:     0 minutes
    Yield:                Serves 3

    Ingredients:


    3 glasses Guava Juice or juice of 1 large Guava
    1 tsp Red Chilli Powder
    2 tsp roasted Cumin Powder
    1 tsp Black Salt
    2-3 tsp Sugar or Jaggery (Add sugar only if juice is not sweet enough)
    Squeeze of lime (Optional)
    Crushed mint leaves (Optional)

    Method:


    1. Mix all the ingredients in a large jug.
    2. Adjust the spices and sugar according to your taste.
    3. Chill and serve.


    Indian mocktail made with guava and spices


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    Instant Mango Pickle [Video Recipe]

    Yum

    Quick and easy to make Indian mango pickle with video instructions. Simple and flavorful!

    Instant Indian spicy pickle made with raw mangoes recipe

    It's been long that we spoke about Mangoes. They are making their presence felt in the market and it's time to start giving them the attention they deserve.

    I am all for enjoying the succulent sweet ripe fruit as is. But I LOVE cooking with the tart raw mango. The tartness of the raw mango is so different from that of lime or tamarind. I just find it fresher, don't you? It may be my love for the fruit talking.

    Read more ...

    South Indian Chana Masala

    Yum

    Fragrant chickpea curry made in South Indian style with fresh coconut and whole spices. 

    South Indian Chickpea Curry with coconut


    That South Indian blood in me, is 50% coconut. I'm sure! 

    Everything tastes a little better with some coconut in it, do you agree?

    Now, that we have established ourselves as fans of that brown fruit or nut, lets move on. So who like chickpeas? I know I do. 

    If you are still here, then you will love this South Indian style of making Chana Masala.

    South Indian Chickpea Curry with coconut

    Chana Masala is a curry made with Kabuli Chana or Chickpeas or Chhole. South Indians make it differently from the North Indians. The North Indian curry is heavy on tomatoes, while the South Indian one uses coconut. If you were looking for the North Indian curry, you will like these:
    Amritsari Chhole, Pindi Chhole or this slightly different Chhole Palak.

    While I'm super lucky to be in the tropics, where coconuts are easily available and not very expensive, you can replace the fresh coconut here with frozen coconut or with coconut milk.
    If using coconut milk, just expect a paler color as you will not be roasting the coconut.

    Now, back to the dish, it is actually very simple to make. You really don't need to be a chef. But you have to know your spices. Here, I have used whole spices that I dry roasted on low heat for a few minutes and then ground along with the coconut. You can use garam masala or chhole masala, but I highly recommend grinding those whole spices, just this one time. Grated fresh coconut is also roasted on low flame until it turns a golden brown. If you are using coconut milk, you don't have to do this step. Grind the spices and the coconut. Fry it for a while, then add the chickpeas and simmer. Garnish generously with coriander leaves. 

    And this Chana Masala goes so well with crusty bread, some rice or light fluffy naans. You can make this curry and serve it right away, I think it tastes better the next day. A day or so in the fridge allows the chickpeas to soak in all the flavor. 

    South Indian Chickpea Curry with coconut


    South Indian Chickpea Curry with coconut


    If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

    If you like this recipe, do not forget to share it with your friends and family! 

    You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email


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    South Indian Chana Masala Recipe


    South Indian Chickpea Curry with coconutSouth Indian Chana Masala is a spicy curry made with chickpeas, fresh coconut and whole spices.
    Recipe Type:  Main
    Cuisine:            Indian
    Prep Time:     15 minutes
    Cook time:     60 minutes
    Yield:                Serves 2-3


    Ingredients:


    1 cup dried Chana or 1 can Chickpeas
    0.75 cups grated fresh Coconut or 1 cup thick Coconut Milk
    5-7 dry Red Chillies
    1 small Onion
    1 Tbsp Coriander seeds
    1 tsp Fennel Seeds (Saunf)
    0.5 tsp Cumin Seeds (Jeera)
    1-2 Cloves (Lawang)
    0.5" Cinnamon (Dalchini)
    1 green Cardamom (Elaichi)
    4-5 Black Peppercorns (Kali mirch)
    0.5 tsp Turmeric Powder
    1 tsp grated Ginger
    1 tsp Tamarind pulp
    4 tsp Oil
    A handful of fresh coriander leaves to garnish
    Salt to taste
    Water as required

    Method:


    1. Soak the dried chickpeas in water for 8-10 hours.
    2. Pressure cook with a 0.5 tsp of salt until completely cooked. Do not overcook them.
    3. Dry roast the coriander seeds, fennel seeds, cumin seeds, cloves, cinnamon, cardamom and pepper on low heat until fragrant. That should take around 3-5 minutes. Remove from heat and keep aside.
    4. Heat 1 tsp of oil in the same pan and on medium to high heat, roast the dry red chillies until they puff up. Remove from heat and keep aside.
    5. Lower the heat, and add the grated coconut (if using) to the pan and on low heat, roast the coconut until it turns a golden brown.
    6. Remove from heat and allow to cool.
    7. Grind together the roasted whole spices, red chillies, roasted coconut, grated ginger, tamarind, turmeric powder and chopped onion along with a little water to a smooth paste. If using coconut milk, just grind together the spices, red chillies, ginger, tamarind, turmeric powder and onion.
    8. Heat the remaining oil in a pan, and add the ground paste.
    9. Fry on low heat for 2-3 minutes.
    10. Add the cooked chickpeas, 1 cup of water and salt. Allow to come to a boil and simmer for 8-10 minutes.
    11. If using coconut milk, then add it after 5 minutes of simmering and continue to simmer until the curry reaches the desired consistency.
    12. Garnish with the chopped coriander leaves.
    13. Serve warm/hot with rice, bread, or flatbread of your choice.


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    Vegan Thai Green Curry

    Yum

    Fragrant, creamy and vibrant vegan Thai Green Curry made with fresh ingredients!!


    Happy 2018 guys!!! I know I’ve been AWOL for way too long from the blog and I feel extremely guilty. It may be a new year but my excuses are the same – work, home and travelling took up so much time that I could not devote enough to my one passion – my blog. I’ve missed blogging much more than anything last year and I don’t wish to repeat that again. So hopefully, you’ll see more of me and more consistently in 2018. Cheers!!

    If you’re following me on Instagram, then you know what I’ve been eating and where. No? What are you waiting for, go follow me here or search for @oneteaspoonoflife on Instagram.
     
    How to make vegan thai green curry recipe, asian curry recipe, how to make thai curry without fish sauce, vegan green curry recipe at www.oneteaspoonoflife.com

    Just to catch you up a little, I spent the last week in Chicago freezing myself. I went from a comfortable 20 degrees C (Positive) and to -20 degrees C (negative) for one week. My fingers froze when they weren’t in the coat pockets and my ear hurt when it errantly slipped out of the cap. I applaud those who brave this weather regularly, but I’m not made for that chill. While it was an a nice to experience just how that cold feels, I’m happy to be back to warm weather where I don’t need even a light jacket and I can roam around in open sandals.

    I am one of those weirdos who actually likes airline food. I look forward to meals on planes. But after 8 meals in a span of one week plus a week of eating in restaurants, I’m just simply glad to be back to eat warm clean food at home. A touch of spice, a lot less cheese and a lot of health – that’s how I like my everyday food.

    So my first recipe of 2018, is this warm flavorful Thai Green Curry with lots of vegetables that is perfect for cold winters. Did I tell you how much I love it? It is simply delicious plus it is hearty, healthy, vegan, gluten-free and full of fiber. Serve it with a bowl of brown rice for a healthier meal. I also had so much fun making this curry. I found all the fresh ingredients in the market and they were such a colorful bunch. I enjoyed shooting this recipe, all those colors popped beautifully.

    How to make vegan thai green curry recipe, asian curry recipe, how to make thai curry without fish sauce, vegan green curry recipe at www.oneteaspoonoflife.com
    How to make vegan thai green curry recipe, asian curry recipe, how to make thai curry without fish sauce, vegan green curry recipe at www.oneteaspoonoflife.com

    Back to the recipe, one might be discouraged by the number of ingredients, but I ask you to look beyond it. The number may be more, but the effort is really not too much. The prep here is more time consuming than the actual cooking. And this is the perfect recipe to engage your family – ask your partner or kids to help out in peeling, chopping and slicing. Make it a family recipe and you won’t be so daunted. 

    How to make vegan thai green curry recipe, asian curry recipe, how to make thai curry without fish sauce, vegan green curry recipe at www.oneteaspoonoflife.com

    If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

    If you like this recipe, do not forget to share it with your friends and family! 

    You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

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    Thai Green Curry (Vegan)


    How to make vegan thai green curry recipe, asian curry recipe, how to make thai curry without fish sauce, vegan green curry recipe at www.oneteaspoonoflife.comEasy to make vegan Thai green curry that is made with a fresh green curry paste and creamy coconut milk along with lots of stir fried vegetables.

    Recipe Type:  Main
    Cuisine:            Thai or Asian
    Prep Time:     10 minutes
    Cook time:     30 minutes
    Yield:                Serves 2-3

    Ingredients:


    For the Green Curry Paste:


    3 Lemongrass Stalks
    2 Tbsp chopped Ginger
    4-5 cloves Garlic
    1 small Onion
    2-3 green Onions (spring onions)
    2-3 green Chillies
    1 Tbsp fresh Turmeric or 0.5 tsp Turmeric Powder
    Handful of Basil leaves
    Handful of Coriander leaves
    2 tsp Coriander seeds
    1 tsp Cumin seeds
    0.5 tsp Peppercorns
    Zest of 1 Lime
    1-2 Tbsp Lime juice
    1 Tbsp Palm Sugar (Jaggery/Sugar)
    Water as required
    Salt to taste

    For the vegan Thai Green Curry:


    1 cup thick Coconut Milk
    1 cup thin Coconut Milk
    3 Tbsp fresh Green Curry Paste
    75 gms firm Tofu (cubed)
    0.5 diced Capsicum
    1 cup Broccoli florets
    0.5 cup sliced Zucchini
    1 small Carrot sliced
    4-5 Mushrooms sliced
    0.5 cups cubed Sweet Potato (boiled)
    1 diced Bokchoy or handful of Spinach
    3-4 Tbsp Oil
    Salt to taste
    Water as required

    Method:


    To make the Green Curry Paste:

    • Powder the coriander seeds, cumin seeds and peppercorns coarsely. I hand pounded these in a mortar with a pestle.
    • Remove the outer later of the lemongrass stalk and chop into slices.
    • Roughly chop the green chillies, onions, green onions and garlic.
    • Add the pounded spices, lemongrass, green chillies, onions, green onions, garlic, chopped ginger, chopped turmeric, coriander leaves, basil leaves, lime zest, lime juice, sugar/jaggery and 1 tsp of salt to the food processor or a mixer and give it a whizz.
    • Scrape the sides of the jar and grind again. Add water by the spoonful to get a smooth paste.
    • Adjust salt, sugar and lime as per your taste.
    • Fill in sterilized glass jars and store in the refrigerator for up to 2 weeks.
    • This recipe makes approximately 1.5 cups of curry paste.

    To make the vegan Thai Green Curry:


    • Heat oil in a wok or kadhai.
    • Drain the excess water from the tofu using a kitchen towel. Add the tofu to the wok and fry until golden.
    • Remove the tofu and keep aside.
    • Add the carrots, mushroom, zucchini, broccoli, bokchoy stems and capsicum and stir fry them for 3-4 minutes.
    • Add the bokchoy leaves or spinach and stir until they are wilted.
    • Cook until the vegetables are cooked to your liking and remove it from the wok and keep aside. Preferably, the vegetables should be crunchy and not overcooked and mushy.
    • Heat the remaining oil and add the green curry paste. Stir fry it for 1-2 minutes until fragrant.
    • Add the stir fried vegetables along with the boiled sweet potato to the wok.
    • Add the thin coconut milk and cook it for 3-4 minutes.
    • Add the thick coconut milk and salt and cook for another 3-4 minutes.
    • Add the tofu before serving. Serve the curry hot with steamed white rice.

    How to make vegan thai green curry recipe, asian curry recipe, how to make thai curry without fish sauce, vegan green curry recipe at www.oneteaspoonoflife.com


    Read more ...

    Sun dried Potato Chips | Aloo Chips | Aloogadde Sandige

    Yum

    Sun dried Potato Chips - potato slices that are dried in the sun and then deep fried and tossed in seasoning. Highly addictive!!

    How to make sun dried potato chips recipe, batate sandige recipe, aloogadde sandige recipe, aloo chips, aloo sandge recipe, how to make aloo papad recipe, potato chips recipe at www.oneteaspoonoflife.com




    The Sun dried Potato Chips are the BEST, seriously guys!!!

    Who doesn't love potato chips? I'm sure even the Victoria Secrets models who are eternally on a diet wouldn't mind sneaking one in, once in a while. There are so many varieties of potato chips or crisps or whatever else you might want to call them, but I assure you, this is the best. Cause of course, you will make them yourself. And tell me if I'm wrong, but anything homemade tastes so much better than the preservative loaded air filled packet stuff. 

    Recently, I was reading this really old article on Reddit about what surprised non Americans when they visited the USA, I was definitely surprised with the vastness of the country and the enormous food portions. But something that definitely got me crazy was the size of the Potato Chips packets. I think they are as tall as toddlers. Why are they so big? Are they meant to be family packs? If yes, how large is this family? Don't people get bored of the flavor after going through quarter of the packet? Or is it meant to last a month? I did not get that at all. I went a little nuts over the number of flavors though, you get every flavor under the sun.

    How to make sun dried potato chips recipe, batate sandige recipe, aloogadde sandige recipe, aloo chips, aloo sandge recipe, how to make aloo papad recipe, potato chips recipe at www.oneteaspoonoflife.com


    Back to the Sun, that's really the focal point today. Did I tell you how the Sun cheated us this year?We had the shortest summer ever, just ONE month. Just April. Summer came and went in the blink of an eye. Summer gets replaced by Monsoons in this part of the world and then everyday is just a dull cloudy day dotted with spells of rain. Usually, I'm a big fan of the rains, I simply love how everything turns bright green, and that fragrance when the rain hits the earth is simply divine. And rains, means deep fried deliciousness and loads of hot cups of chai. But this year I was a little disappointed. I had so many things planned for Summer, and I could barely scramble them in, in a month. But what I did manage to do , was sun dry some potatoes. 

    You may have only heard of sun dried tomatoes, but believe me sun dried potatoes are even better!! And people have been doing it for ages, just not me though. This was my first and definitely not my last attempt. Potatoes barely take 3-4 days to dry and the drying makes them intense and all the more potatoey (if that were a word). 

    So...

    STEP 1 - Wash, peel, and slice the potatoes. 
    STEP 2 - Soak the slices in salted boiling water until they are just about done.
    STEP 3 - Lay them out on a cloth to dry in the sun.
    STEP 4 - Deep fry them and toss them in salt and chilli powder.

    Step 4 can be done months later. The chips can be stored for 3-4 months easily if stored in a clean dry air tight container. The good thing here is, you can decide how much to fry, you don't need to fry the entire batch at once and worry about them going soft, however, I assure you, that is not a problem, coz like all potato chips, these are irresistible.

    How to make sun dried potato chips recipe, batate sandige recipe, aloogadde sandige recipe, aloo chips, aloo sandge recipe, how to make aloo papad recipe, potato chips recipe at www.oneteaspoonoflife.com

    How to make sun dried potato chips recipe, batate sandige recipe, aloogadde sandige recipe, aloo chips, aloo sandge recipe, how to make aloo papad recipe, potato chips recipe at www.oneteaspoonoflife.com

    Some tips to make sure your potato sun drying turns out to be the best...

    1) Do not slice the potatoes very thin like you would for regular chips. These need to be around 2mm. 
    2) As you slice the chips, put them in water so they don't darken due to oxidization.
    3) The chips are soaked in boiling water until they are just about done. If you take them out too quickly, the chips will darken while drying. If you leave them in there too long, they will be completely cooked. So you need to drain them out in 5-8 minutes. Squeeze a chip in between your thumb and index finger and the chip should give when you apply a little pressure. If it does not, it still needs to be cooked, if it gives too soon, it is overcooked.
    4) Dry on a cloth, not a tray or plate or paper. The chips will stick to whatever you have placed under it, and removing them from a tray or paper can be difficult. Preferably, use a white cloth or a light colored one as you don't want color running onto the chips.
    5) If the chips turn black on the edges or in small spots, you can still use them, just make sure these are the ones you fry first.
    6) If you don't have enough sun, place them in the shade, they will dry there as well, but will take much longer.

    And last, you can flavor these chips with whatever flavor you like - curry, mint, oregano etc. Just do it immediately after frying while the chips are still hot so the flavor sticks to them. Or you can just salt them and enjoy the potato flavor to its maximum.

    How to make sun dried potato chips recipe, batate sandige recipe, aloogadde sandige recipe, aloo chips, aloo sandge recipe, how to make aloo papad recipe, potato chips recipe at www.oneteaspoonoflife.com


    If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto.

    If you like this recipe, do not forget to share it with your friends and family! 

    You can follow One Teaspoon Of Life is there on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email (How convenient!!)

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    Sun dried Potato Chips


    How to make sun dried potato chips recipe, batate sandige recipe, aloogadde sandige recipe, aloo chips, aloo sandge recipe, how to make aloo papad recipe, potato chips recipe at www.oneteaspoonoflife.comPotato slices that are sun dried and then deep fried and tossed in seasoning.

    Recipe Type:  Snacks
    Cuisine:            Indian
    Prep Time:     3 days
    Cook time:     10 minutes
    Yield:                Serves 4-5


    Ingredients:


    3-4 medium sized Potatoes
    Salt to taste
    Red Chilli powder to taste
    Water as required
    Oil for deep frying

    Method:


    Wash and peel the potatoes.
    Slice the potatoes to about 2mm thickness and immerse in water to prevent them from browning.
    Boil water in a large pot, add salt.
    Once it comes to a rolling boil, lower heat and add the potato slices to it. Boil for 2-3 minutes then turn off the heat.
    Let the potato slices soak for 5-8 minutes. Squeeze a slice between your thumb and index finger and it should give slightly after you apply a little pressure. If it does not, allow it to soak longer. If it gives too quickly, it has overcooked, remove from water immediately.
    Drain the potato chips and lay them out on a white cloth in the sun. Cover with a light muslin cloth to prevent dust from settling on to the chips. You can dry them in shade as well.
    Leave it in the sun for 3-4 days or until completely dried.
    Store in a clean dry air tight container. It can be stored for 3-4 months.
    When you want to eat the chips, deep fry them and toss with salt and chilli powder immediately.


    How to make sun dried potato chips recipe, batate sandige recipe, aloogadde sandige recipe, aloo chips, aloo sandge recipe, how to make aloo papad recipe, potato chips recipe at www.oneteaspoonoflife.com

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    Pani Puri | Golgappa | Puchka Recipe

    Yum

    The KING of Indian Street food - Pani Puri or Golgappa or Puchka. Crispy fried dough balls stuffed with a potato pea mash, sweet tamarind chutney and a chilled spicy coriander-mint water.

    How to make pani puri recipe, how to make puchka recipe, how to make golgappa recipe, pani puri ka pani recipe at www.oneteaspoonoflife.com

    What kind of a place would the world be if there was no street food? Boring???

    I think Street Food talks a lot more than Restaurant food. Street food is like the soul of the place. You learn so much more about the culture and people just by looking at the street food being sold. While restaurant food is usually mellowed down and modified to suit the palate of the customers it serves, street food is bold and original. If you haven't eaten street food, you probably haven't tasted the city yet.

    India wouldn't be India if it were not for its "Chaat". Chaat refers to a variety of savory sweet tangy food sold on the roadsides from either small stalls or little food carts. And according to me, the most popular Chaat has always been - Pani Puri, also known as Golgappa in the North and Puchka towards the East. Names may vary, but the love for this dish does not. You can find Pani Puri being sold in every nook and corner of any city in India. But each one has their own favorite stall that they are extremely loyal to. Our favorite, is the Bihari guy outside a supermarket in Jayanagar 4th Block. He makes the crispest puri there is. I have never made my own Puris, that is an experiment for some other day. Buying is a lot easier.

    How to make pani puri recipe, how to make puchka recipe, how to make golgappa recipe, pani puri ka pani recipe at www.oneteaspoonoflife.com

    How to make pani puri recipe, how to make puchka recipe, how to make golgappa recipe, pani puri ka pani recipe at www.oneteaspoonoflife.com

    Puris are crispy hollow balls made of deep fried dough. These balls are gently tapped with fingers to make a hole on one side. Then comes the stuffing, the stuffing varies according to the region you are in. It can be a potato mash, potato-green pea mash, sprouts, black chana, chickpeas etc. A little bit of this stuffed is stuffed into the puri. Then comes the celebration - the Pani or water. The Pani awakens every teeny weeny taste bud in your mouth. It is sour, it is spicy, it is salty. Made of mint, coriander, tamarind, chillies and spices, it is a flavor bomb. One of the essential ingredients for making the perfect pani is Black Salt or Kala Namak. A funky smelling salt that has its origin in the Himalayas. The pani is stirred before dipping the puri in it to fill up the puri with this wonderful Pani. Now if you want, you can add jaggery or sugar to the Pani to make it slightly sweet, or you can make the Date Tamarind Chutney like it is traditionally done and spoon in a little of it along with the Pani to get a slightly sweet Pani Puri. Keeping the sweet chutney separate from the Pani allows you to adjust the sweetness according to each individual's taste.

    How to make pani puri recipe, how to make puchka recipe, how to make golgappa recipe, pani puri ka pani recipe at www.oneteaspoonoflife.com

    How to make pani puri recipe, how to make puchka recipe, how to make golgappa recipe, pani puri ka pani recipe at www.oneteaspoonoflife.com

    Once the puri is filled with the pani, it has to be eaten immediately. Eating a Pani Puri can be tricky if you have never had it. You have to eat the puri in one go. It is like a filled water balloon, you try to cut it in half and all the water will be out and you will be left with a soggy puri. 

    My love for Pani Puri comes from my Dad. He never missed a chance to eat a plate of pani puri, neither does Raj. When I am shopping for weekly groceries at the super market, he's outside sneaking a plate of pani puri. In this one matter, we are definitely made for each other. We are 2 bottomless holes when it comes to pani puris. We can just keep on going!!

    How to make pani puri recipe, how to make puchka recipe, how to make golgappa recipe, pani puri ka pani recipe at www.oneteaspoonoflife.com


    If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

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    Pani Puri | Golgappa | Puchka Recipe


    How to make pani puri recipe, how to make puchka recipe, how to make golgappa recipe, pani puri ka pani recipe at www.oneteaspoonoflife.comPani Puri | Golgappa | Puchka is an Indian Street food or Chaat item in which crispy fried dough balls are stuffed with mashed potatoes, spicy coriander-mint water and a sweet tamarind chutney.

    Recipe Type:  Snacks
    Cuisine:            Indian
    Prep Time:     8 hours (includes soaking time for peas)
    Cook time:     45 minutes
    Yield:                Makes 100

    Ingredients:


    To make the Pani:


    3/4 cup chopped Coriander leaves
    3/4 cup chopped Mint leaves
    1 litre cold Water
    Lemon sized piece of Tamarind
    2-3 green Chillies
    1 tsp Cumin Powder
    2 tsp Chaat Masala
    Black Salt to taste

    To make the Potato-Pea Stuffing:


    5-6 Potatoes
    3/4 cup dried Green Peas
    1 tsp Chaat Masala
    Salt to taste
    Water as required

    To Assemble the Pani Puri:


    100 Puris
    1 bowl Date Tamarind Chutney

    Method:


    To make the Potato-Pea Stuffing:


    Soak the dried green peas overnight or for 6-8 hours.
    Drain and boil them until done. I usually pressure cook them for 2-3 whistles.
    Boil and peel the potatoes.
    Mash together the potatoes and the green peas.
    Add in salt and chaat masala and mix well. Keep it slightly under seasoned as the pani is already salty.

    To make the Pani:


    Soak the tamarind in a cup of water for 15 minutes and squeeze out the liquid. Remove the pulp and keep the tamarind juice aside.
    Blend together the coriander leaves, mint leaves and green chilli with a little water into a smooth puree.
    Add the puree to 1 litre of water , preferably cold.
    Add the cumin powder, tamarind juice, black salt and chaat masala to taste.
    Chill the green pani in the fridge until serving. Alternately, you can add ice to the pani to serve immediately.
    Strain the water before serving.

    To Assemble the Pani Puri:


    Gently tap a hole in the puri using your finger.
    Spoon in the potato stuffing into the puri.
    Now pour in the date tamarind chutney if you like the pani puri to be slightly sweet.
    Spoon in the green pani and eat immediately.

    How to make pani puri recipe, how to make puchka recipe, how to make golgappa recipe, pani puri ka pani recipe at www.oneteaspoonoflife.com
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