One of the Most Famous Street food dishes in India.

Ingredients:
# 200gm maida or refined wheat (Triticum aestivum) flour
# 1 pinch baking powder
# Salt according to taste
# 100 gm potato (Solanum tuberosum)
# 10 gm ripe tamarind (Tamarindus indica)
# 2 green chili (Capsicum Frutescens)
# 2 teaspoonfuls of coriander (Coriandrum sativum) powder
# 2 teaspoonfuls of chopped coriander leaves
Preparation:
1. Mix the baking powder with maida and knead tight dough
2. Divide it to 20 parts and roll it flat
3. Fry the dough to make hollow balls (this hollow ball of fried flour is called fuchka or puri)
4. Peal off the potatoes and boil
5. Smash the potatoes with salt, coriander powder and one chopped chili (this will be used as staffing)
6. Mix the ripe tamarinds in water with salt, coriander leaves and one chopped chili to make a thick suspension (this is called paani)
7. Puri, paani and staffing everything is ready. Now lightly open the puris on one side, put the stuffing inside, and then dunk it in paani and serve the puri. You have to put the entire puri into your mouth at once to savor the taste!

This recipie is full of nutrition and is a great substitute for regular bhel

Ingredients: for 3 people
grams – 50 gms
green grams – 100 gms
soyabeans – 50 gms
beans – 50 gms
potato – 2 pcs
pomegranate – 1 pcs
tomato – 1 pcs
onion – 2 pcs
coriander leaves – 200 gms

for coriander & chilli puree

coriander – 100 gms
green chilli – 10 pcs
peanuts -1/2 cup
lemon,salt & sugar – according to the taste

for dates & tamarind puree

dates – 100 gms
tamarind – 150 gms
jaggery – according to the taste

for garlic paste

garlic – 1 pcs
jaggery – according to the taste

Method:

Soak every pulses in water for 4 hours.

After the time boil the pulses in a pressure cooker.

Cut onion & boiled potato in small pieces.

Mix all this in a bowl.

At the time of serving this bhel, garnish it with other remained boiled pulses on it.

Add coriander and it’s ready for eating.

I know Pesarat is an Andra specialty. Whenever we go to a restaurant in India, I never miss to see this item in the menu. But never have ordered this. To be frank, I have never tasted Pesarat until recently. If you are anything like me, I would really suggest you give it a try. I loved the taste and spiciness and couldn’t stop eating. This is a very simple variation of dosa. The variation is on the way we prepare the dough and the most important thing is we need not ferment the dough. How convenient? we can eat it on the same day we crave these.

Ingredients:

1/2 cup raw rice
1 cup Green gram
2 green chillies
1/2 inch ginger
1 medium onion finely chopped
1/4 cup of finely chopped coriander leaves
salt to taste
1 tsp cumin seeds

Chicken biryani is usually prepared with rice and meat (generally chicken, mutton, lamb and beef). It is a North Indian dish.Here I’m giving here recipe for chicken biriyani.
Biriyani recipe may vary from region to region, I’m giving the simplest one – it can be prepared at home easily.

Ingredients:

•1 kg chicken (medium sized pieces)
•1kg Basmati rice
•1 cup finely chopped onions
•2 spoons ginger garlic paste
•3 spoons red-chili powder
•1/2 spoon Turmeric, 1cup coriander leaves
•1 spoon garam masala powder
•1 to 1/2 spoon salt ( according to taste)
•1cup Ghee (clarified butter)
•1/2cup Yogurt, 1 cup oil
•5 drops edible Saffron color
•1 cup chopped onions(1)
•1 cup finely chopped onions(2)
•100gms Cashew nuts
•4-5 Bay leaves
•4-5 Lavang
•3-4 an inch-long Cinnamon sticks
•6-10 green chillis ground to paste
•3-4 Cardamom pods
•1-2 spoons shahjeera
Preparation:

1.Heat the spices in a pan on low flames for 5 minutes, then grind to make biriyani masala
2.Chicken Marination – Make deep incisions on the chicken flesh for spices to get absorbed. Mix turmeric, chili powder, salt, ginger garlic paste, yogurt.
3.Thoroughly apply this paste onto the meat and let marinate for an hour in room temperature
4.Heat about 100ml of oil. Roast shahjeera (a spoonful), cloves, cinnamon, depoded cardamom, bay leaves, 1 spoon coriander powder, and finally add chopped onions(2).
5.When onions turn slight brown, add marinated chicken and cook for about 20-30 min.
6.Add garam masala. Gravy should not be much, chicken pieces should look roasted.
7.Biriyani Rice – Meanwhile, while the chicken is still cooking, prepare the biryani rice.
8.Slightly rinse the basmati rice, and add water.
9.When it becomes half cooked, drain off the excess water. Also add 1-2 tea spoons of salt to it.
10.Take a few semi cooked grains of rice and color them with diluted saffron for garnishing.
11.The Biriyani – You will need a utensil preferably broad based (handi).
12.Apply ghee at the base of the pot.
13.First, put about half of semi cooked rice in it.
14.Next make a layer of chicken (use half the entire quantity) and top it with a layer of rice (half of the remaining rice). One more layer of remaining chicken, finally with layer of remaining rice on top ends the rice-chicken layering stage.
15.Spread the biriyani masala on each layer.
16.Heat oil and deep fry onions(1) to golden brown.
17.Similarly fry cashews.
18.Garnish the top layer of rice with these two along with 100ml ghee, saffron rice grains and coriander.
19.Lid the vessel and try making it air tight (applying flour putting).
20.Put on low flame.
21.Wait for 2-3 min and turn the vessel to heat other next part on its circumference.
22.This way, keep rotating the vessel every 2-3 min for about 20 min. Every time you turn it, carefully disturb the contents by a shaking.
23.Remove from the flame and wait for about 10 minutes before opening. Serve it with raita and enjoy…

Paneer Roll

Ingredients:

•200 gm white flour
•3-4 tablespoon vegetable oil
•Salt & sugar according to taste
•2 cup Luke warm water
•150 gm paneer ( cut in small cubes)
•150 gm capsicum ( wash and cut in medium pieces)
•2 tomato (chopped)
•2 onion (chopped)
•2-3 green chili (chopped)
•1 tablespoon ginger paste
•1 tablespoon garlic paste
•Salt and sugar according to taste
•1/2 cup of vegetable oil

Preparation:

1.Heat the oil in a pan, sauté the onion and green chili.
2.Add capsicum, ginger-garlic paste, turmeric powder, coriander powder, salt and sugar to taste.
3.Fry all the spices properly, then add paneer cubes and cook it well.
4.Turn of the gas and keep aside the paneer mixture.
5.Kneed soft dough and make some Paratha’s.
6.Place the paratha and spread the paneer mixture lengthwise.
7.Roll the paratha’s with paper napkin.
8.Serve Paneer roll with green salad.