Street Food In India

 Lassi is a popular traditional dahi-based drink that originated in Punjab region. Lassi is a blend of yogurt, water, spices and sometimes fruit. Namkeen lassi is similar to doogh, while sweet and mango lassis are like milkshakes. Lassi may be infused with cannabis in the from of bhang. Recipe 1)  Add 2 cups chilled curd to a deep bowl. Do note that using sour curd need addition of milk and more sugar. I do not prefer the combination of curd and milk together. So I ensure to use fresh curd. 2) Whisk it well until smooth. You should not see any grainy yogurt. I used a whisk here. You can also use a immersion blender or mixing rod. 3) Next add 3 to 4 tablespoons sugar, 1pinch of saffron strands or 1 teaspoon rosewater . If you do not have saffron strands or rose water, simply skip both. 4) Add 1/2 to 3/4 teaspoon cardamom power. I removed the husks of the 10 whole green cardamoms & powdered them with little sugar in a grinder. 5) Whisk everything well until sugar dissolves. 6) Add ha

  Samosa is one of life's simple joys. Stuffed between some severely deep-fried dough and served with sweet and sour chutney, you can not stop at one bite. Special occasions are incomplete without samosas being served to our friend , who then compliment us for the delicious treat.  Recipe: 1)  Firstly, in a large mixing bowl take 2 cup maida. you can alternatively take wheat flour / atta. Add 1/4 tsp ajwain, 1/2 tsp salt and mix well. Now add 1/4 cup oil, crumble & mix the flour. Do not compromise in addition of oil, as its a key ingredient to make samosa flaky. 2) Crumble and mix well making sure the dough holds shape. Add 1/2 water and start to knead the dough. Knead to tight dough adding water as required. Grease the dough with oil, cover and rest for 20 minutes. 3) Firstly, in a large kadai take 2 tsp oil and saute 1 tsp cumin, 1/2 tsp coriander seeds, 1/2tsp fennel and pinch hing. Also, add 1 inch ginger and 1 chilli. 4) Now add 1/2 cup peas and saute for 2 minutes. I have

  Jalebi is a popular sweet from the Indian cuisine. It is sold in all mithai shops and also is also a popular street food sold by cart vendors in Indian cities and towns. The name jalebi originated from ancient word jalvallika, meaning full of water. Some believe that the jalebis originated in West Asia, where it was knowns as zulubiya and then was adopted by the Indians, though there is not much evidence to substantiate this claim.  Recipe 1)  In a mixing bowl, take 1 cup all purpose flour, Add2 tablespoons besan or gram flour, a pinch of baking soda and 1/8 teaspoon turmeric power. And mix all the above dry ingredients very well a spoon or spatula. 2)  Now add 3/4 to 1 cup water. The amount of water to be added depends on the quality of flour used i added i cup water. With the spatula soon or wired whisk, first mix. Break any lumps while mixing. you can also use your hands for mixing. 3) Then in round circular directions stir the batter briskly for 4 to 5 minutes. This add volume to

 This is North Indian chaat recipe. shallow fried potato patties topped with spicy chickpea gravy, green chutney, sweet chutney, yogurt and sev. Indian chaat recipes are tongue tickling. All chaat recipes have combination of sweet, spicy and tangy flavors. And this aloo tikki chole is one of it. You will taste all these complex flavors in your mouth. Apart from lots of flavors you will feel many different textures in your mouth. Recipe: 1) Boil the  potatoes in pressure cooker for 2-3 whistles on medium heat. also boil green peas. You can cook peas in microwave for 4-5 minutes as well. 2) Mash the boiled potatoes. add peas in a bowl. Mash both together  using potato masher, so everything gets well blended. 3) Mash both together using potato masher, so everything gets well blended. 4) Add finely chopped green chilies, cilantro, red chili power, chaat masala and salt. 5) Mix everything together. 6) Divide the mixture into 6 equal portions and make patty out  of it. 7) Heat the skillet on

 Basically Dahi Puri is a snack originating from India. Which is especially popular in the state of Maharashtra in India. The dish from of chaat and originates from the city of Mumbai. It is served with mini-puri in local we also call golgappa, which is more popularly in every city in India it is recognized from the dish pani puri.  Dahi Puri Recipes 1. Chop peeled potatoes, onions, tomatoes and coriander leaves finely. Keep the pooris or golgappas, green mint coriander chutney, sweet chutney and red chutney on the side. 2. Whip the curd or yogurt using a wired until it is smooth. Alternatively, you can use chilled yogurt instead. Make sure the yogurt is fresh and not sour and don't add any sugar as the sweetness will come from the tamarind date chutney. 3. Arrange as many puris or golgappas you like on a plate. Then break them from the top center using your fingers or spoon to create space for the potatoes and chutneys. 4. Stuff the chopped boiled pootatoes in the pooris. Now add