Kalmi Vada

Kalmi vadas are made from the dough prepared from grinded Bengal gram (chana dal), grated cabbage and other spices. The kalmi vadas are fried two times so they are very crispy and crunchy. Tastes great when eaten with sweet and sour chutney and sprinkled chaat masala. These lentil fritters are a perfect party snack as you can prepare them well in advance. Ideal finger food and very easy to make. Kalmi vada are a very popular Delhi street food. Learn how to make kalmi vada.

Total Time: 45 mins + 3 hrs soaking
Serves: 3 - 4 

Ingredients:

1 cup chana dal(Bengal gram)
1 cup grated cabbage
1 tbsp gram flour
1 tbsp whole coriander (crushed)
1 tbsp ginger (grated)
1 green chili (finely chopped)
1 tsp salt
1 tsp red chili powder
1 tsp raw mango powder
1/2 tsp Chaat Masala Powder

How to make Kalmi Vada :

• Wash and soak chana dal in 4 cups of water for 3 -4 hours, after soaking the dal it will be about two times in volume. After that grind the dal in mixer thick and coarsely. Add water teaspoon by teaspoon so that it does not get too liquidy.
• Take it out in a big mixing bowl; add gram flour, grated cabbage, crushed coriander, salt, red chili powder and mango powder. Mix all the ingredients well. This will make soft and crumbly dough.
• Meanwhile heat oil in a kadai.
• From the dough make round balls and flatten with half inch thickness and three inch width.
• Deep fry on low flame till they are very light in color. We will fry the vadas only till half done. So make sure they get only light brown.
• Take them out and let it cool down.
• At the time of serving cut then in long strips.
• Again deep fry them till golden brown in color. Take them out over a paper towel.
• Serve hot with sweet and sour chutney and also sprinkle some chaat masala.
• Tip: You can even add some other dals like masoor dal and tuvar dal to make them extra protein rich.

 

Poha Roll Recipe

Ingredients:

1 egg
30 gms poha (rice flakes)
100 gms potato
2 green chillies
20 gms roasted peanuts
1/4 tsp amchur (dry mango powder)
1/4 tsp garam masala powder
1/4 tsp red chilli powder
2 tblsp breadcrumbs
Salt to taste
Oil for frying
Few coriander sprigs

How to make poha roll :

• Boil, peel and mash the potatoes.
• Wash the poha in a strainer. Coarsely grind the roasted peanut.
• Wash & chop the green chillies and corainder sprigs.
• Add poha, peanuts, chillies, corainder leaves and spices to the mashed potatoes.
• Mix well and roll into desirable shapes.
• Dip in beaten egg and coat with breadcrumbs.
• Deep fry in oil till rolls golden brown.
• Serve hot with tamraind chutney.

  Poha Roll Recipe Ingredients: 1 egg 30 gms poha (rice flakes) 100 gms potato 2 green chillies 20 gms roasted peanuts 1/4 tsp amchur (dry mango powder) 1/4 tsp garam masala powder 1/4 tsp red chilli powder 2 tblsp breadcrumbs Salt to taste Oil for frying Few coriander sprigs How to make poha roll : Boil, peel and mash the potatoes. Wash the poha in a strainer. Coarsely grind the roasted peanut. Wash & chop the green chillies and corainder sprigs. Add poha, peanuts, chillies, corainder leaves and spices to the mashed potatoes. Mix well and roll into desirable shapes. Dip in beaten egg and coat with breadcrumbs. Deep fry in oil till rolls golden brown. Serve hot with tamraind chutney.

Indian Snaks

Indian Samosa

Ingredients

 

 

 

 

Pastry

• 1 cup all-purpose flour
• 2 tablespoons vegetable oil

Filling

• 2 large potatoes (boiled)
• 1 onion, chopped
• 2 green chilies, very finely chopped
• 3 tablespoons oil
• ¹⁄₂ teaspoon ginger, grated
• ¹⁄₂ teaspoon garlic, crushed
• coriander seed
• 1 tablespoon cilantro, finely chopped
• ¹⁄₂ lemon, juice of
• ¹⁄₂ teaspoon turmeric
• ¹⁄₂ teaspoon garam masala
• ¹⁄₂ teaspoon red chili powder
• salt

Directions

1. Mix together the flour, oil and salt.
2. Add a little water, until mixture becomes crumbly.
3. Keep adding water, kneading the mixture till it becomes a soft pliable dough.
4. Cover with a moist cloth and set aside for 20 minutes.
5. Beat dough on a work surface and knead again.
6. Cover and set aside.
7. FILLING.
8. Heat 3 tbsp oil.
9. Add ginger, garlic, green chillies and few coriander seeds.
10. Stir fry for 1 minute, add onions and saute till light brown.
11. Add cilantro (fresh coriander), lemon juice, turmeric, red chili, salt and garam masala.
12. Stir fry for 2 minutes.
13. Add potatoes.
14. Stir fry for 2 minutes.
15. Set aside and allow to cool.
16. Divide dough into 10 equal portions.
17. Use a rolling pin, roll a piece of dough into a 5" oval.
18. Cut into 2 halves.
19. Run a moist finger along the diameter.
20. Roll around finger to make a cone.
21. Place a tablespoon of the filling into the cone.
22. Seal the third side using a moist finger.
23. Deep fry the samosas on low to medium heat until light brown.
24. Serve with tomato sauce or any chutney

Paneer Tikka

Ingredients:

1 Large block of Paneer
1 onion
1 Capsicum
1 Tomato
Few Mushrooms
Finely chopped Coriander leaves
To Marinade:
1/2 cup Curd  (plain yogurt)
1 tsp Garlic paste
1 tsp Ginger Paste
2 tsp Tandoori powder
1 tsp cumin (jeera) powder
2 tsp Chaat powder
Salt to taste
Red chili Powder to taste

How to make Indian paneer tikka recipe :

• Cut Paneer into long 1/2" thick cubes.
• Cut all vegetables into cubes.
• Mix all ingredients for marinade and keep aside.
• Add the left marinade to the vegetables.
• Brush the marinade to the paneer and refrigerate it for 3 hours.
• Heat oil in a kadhai and fry marinated paneer till fully done.
• Also fry other vegetables.
• In a plate arrange fried vegetables and then paneer.
• Garnish with coriander and lemon slices
• Indian Samosa Ingredients Pastry 1 cup all-purpose flour 2 tablespoons vegetable oil Filling 2 large potatoes (boiled) 1 onion, chopped 2 green chilies, very finely chopped 3 tablespoons oil 1⁄2 teaspoon ginger, grated 1⁄2 teaspoon garlic, crushed coriander seed 1 tablespoon cilantro, finely chopped 1⁄2 lemon, juice of 1⁄2 teaspoon turmeric 1⁄2 teaspoon garam masala 1⁄2 teaspoon red chili powder salt Directions Mix together the flour, oil and salt. Add a little water, until mixture becomes crumbly. Keep adding water, kneading the mixture till it becomes a soft pliable dough. Cover with a moist cloth and set aside for 20 minutes. Beat dough on a work surface and knead again. Cover and set aside. FILLING. Heat 3 tbsp oil. Add ginger, garlic, green chillies and few coriander seeds. Stir fry for 1 minute, add onions and saute till light brown. Add cilantro (fresh coriander), lemon juice, turmeric, red chili, salt and garam masala. Stir fry for 2 minutes. Add potatoes. Stir fry for 2 minutes. Set aside and allow to cool. Divide dough into 10 equal portions. Use a rolling pin, roll a piece of dough into a 5" oval. Cut into 2 halves. Run a moist finger along the diameter. Roll around finger to make a cone. Place a tablespoon of the filling into the cone. Seal the third side using a moist finger. Deep fry the samosas on low to medium heat until light brown. Serve with tomato sauce or any chutney Paneer Tikka Ingredients: 1 Large block of Paneer 1 onion 1 Capsicum 1 Tomato Few Mushrooms Finely chopped Coriander leaves To Marinade: 1/2 cup Curd (plain yogurt) 1 tsp Garlic paste 1 tsp Ginger Paste 2 tsp Tandoori powder 1 tsp cumin (jeera) powder 2 tsp Chaat powder Salt to taste Red chili Powder to taste How to make Indian paneer tikka recipe : Cut Paneer into long 1/2" thick cubes. Cut all vegetables into cubes. Mix all ingredients for marinade and keep aside. Add the left marinade to the vegetables. Brush the marinade to the paneer and refrigerate it for 3 hours. Heat oil in a kadhai and fry marinated paneer till fully done. Also fry other vegetables. In a plate arrange fried vegetables and then paneer. Garnish with coriander and lemon slices Serve tandoori paneer tikka hot with hari chutney.