Please use this recipe as a guideline and use your discretion to make the recipe or to make a substitution in the recipe. As results vary according to one's skills.
Welcome to our family website.Our World of Spice !!! Hi, I am Trupti Rane, Because my mother and sister are good cooks, I decided to type up a cookbook to share our family recipes.Contact : truptiraneonline@gmail.com.I will love to hear from you.
Deep fried Sabudana Wadas |
Air fried |
Air fried Sabudana Wadas |
Dahi Batata Sev Puri is a street food in Mumbai. I have this easy and very quick recipe, especially for those chaat cravings.
But before you start, get into an Asian grocery store and buy a packet of puffed puris, packet of salted boondis and a packet of thin sev.
Trupti Rane's Spice Recipes |
Preparation:
Fillings/Stuffings
-Boiled Potatoes: In a bowl mash boiled potato, add black salt 1/2 tsp and 1tbspn chopped coriander.
-Soaked boondi: Take 1/2 cup salted boondi and add little water to soak them.
-Yoghurt: To 1/2 cup yoghurt, add 2 tsp sugar and 1/2 tsp black salt. Mix well and give a whip.
-Green Chutney: In a blender add 1/2 cup coriander, 1/2 cup mint leaves , 1inch ginger, 1/2 tsp amchur powder, 3-4 nos green chillies , 1/2 tsp cumin seeds, 1tbspn roasted channa dal, 1 tsp sesame seeds, 10 ml water and salt to taste. Grind to a smooth green chutney.
-Onion and Tomato: Finely chop 1/2 onion and 1/2 tomato.
-Raw mango: Finely grate raw mango 1nos, add 1/4 tsp red chilli powder, 1/4 tsp sugar/jaggery and 1/4 tsp black salt. Mix well.
-Tamarind and Date Sweet Chutney: Soak 1/2 cup tamarind in hot water. Also soak 1/2 cup dates in hot water. In a pan add soaked tamarind or pulp, soaked dates, 1/2 cup jaggery, 1/2 tsp cumin powder, 1/2 tsp ginger powder, 1/2 tsp black salt and 10ml water. Let it simmer for 20 mins on low heat until the jaggery melts and tamarind is soft. Remove from heat. Let the mixture cool down. Then pass the pulpy mixture through sieve and strain. Chutney should be of thick coating consistency. Add little water if it is too thick.
Platting , layering and serving
1) Place 10-12 puffed crispy puris on a plate.
2) Create a small hole in the centre of each puri.
3) Fill each puri with : 1/4 tsp boiled potato, 1/4 tsp soaked boondi, 1/4 tsp chopped onion and tomato, 1/4 tsp raw mango, then add 1/2 tsp sweet chutney, 1/2 tsp green chutney, 1/2 tsp yoghurt and sprinkle chaat masala
4) Sprinkle on top : thin sev, crushed puri, finely chopped coriander and pomegranate seeds.
5) Enjoy each puris in one go.
Tip : Once ready, serve and enjoy immediately, as the puris will go soggy if kept for long.Trupti Rane's Spice Recipes |
Trupti Rane's Spice Recipes |
Preparation
Koftas:
1) Peel the green bottle gourd/lauki/doodhi 1 nos-250-500gms. Then on a flat plate grate that bottle gourd and squeeze out all the juice from it. Keep this juice aside.
2) Now to the grated doodhi add : 1tsp black pepper, 3nos chopped green chillies, 1tsp red chilly powder, 1inch finely chopped ginger, 1tsp coriander powder, 1tbspn finely chopped coriander and mint leaves, 1 tsp amchur powder, 1/2 tsp asafoetida, 1 cup besan/chick peas flour, 2tbspn rice flour, 1tbspn oil and salt to taste. Mix well. This mixture should be thick enough to roll balls.
3) Using slightly damp hands roll into balls or koftas and deep fry them until crisp and golden brown then set aside on kitchen paper or use the air fryer for frying. (I sprinkled some rapseed oil 1tbspn and air fried them at 200 degrees for 20 mins).
TruptiRane's Spice Recipes |
Sauce/Gravy :
1) Heat 3-4 tbsp oil in a non-stick pan. Add: cumin seeds 1tspn, 2 bay leaves, 1 cinnamon stick , 1 pinch asafoetida, 1 tbsp each of crushed ginger, garlic and green chillies. Add 2 finely chopped onions. Fry the onions till they turn brown.
2) Lower the heat and add to the above : 1/2 tsp turmeric powder, 1tsp coriander powder, 1tsp red chilly powdatater, 1tsp amchur powder , 1/2tsp black pepper powder, 1tsp jeera powder. Add 20ml water. Mix well. Cook for 3-4 mins on medium heat.
3) Blend together 7-8 soaked cashew nuts, 1tsp poppy seeds, 4-5 tomatoes, stir this mixture into the above gravy. Add 50 ml water, bottle gourd juice (squeezed out of grated gourd) and salt to taste. Cook on low heat for 10 mins keep stirring.
4) Add another 50 ml of water if required. Gently simmer for 10 mins. Take care gravy should not reduce a lot. It should be a slightly thick liquid.
5) When gravy comes to a boil add koftas, kasuri methi 1tbsp, 1tsp garam masala and 1 tbsp chopped coriander. Heat through and serve with a drizzle of single fresh cream.