BOMBAY BHEL

There is nothing like the spicy, tangy, lip smacking street food of India. My mouth simply starts to salivate the minute I think about the "puchkaas"  (as they call them) of kolkata (elsewhere known as golguppas, mini puffed crackers filled with spicy water, mashed potatoes and spices), or the tikki chana and dahi bhalle of delhi, or off course the bhel, vada pao and pao bhaji of bombay.

I have been lucky enough to taste all of these right from where they belong. Well, its actually impossible not to taste street food growing up in India. Each city has its own speciality.

After moving to the US, I literally crave for these tastes and how much ever you try you can not get the same taste like you do back in India. You use exactly the same ingredients, exactly the same method, but alas......something is always missing. Maybe the whole feel of standing on the roadside and eating from a paper plate with people all around you.......

Well before I get nostalgic let me get down to my recipe. Bhel. This is a snack, street food item made out of puffed rice or murmura or muri. Its mixed with boiled potatoes, spices, chutneys, and lemon juice. Make it as hot as you want and you got yourself a tasty bowl of India right in your hands, awakening your senses and your taste buds.

This is my recipe for RECIPE MARATHON DAY 20

You will need

• boiled potatoes (diced)-1 cup
  
• onion diced- 1/2 cup
  
• coriander chopped- 1/2 cup
  
• muri/murmura/puffed rice-2 cups
  
• nylon sev (available at any indian grocery)- 1/2 cup
  
• papdi (thin fried crackers, available at indian grocery)- 4-5
  
• green chutney- 1/4th cup (make it at home or use store bought ones)
  
• tamarind chutney-1/4th cup (make it at home or use store bought ones)
  
• green chillies (chopped)-1 tsp
  
• peanuts-1/2 cup
  
• salt - to taste
  
• red chilly powder-1/2 tsp
  
• lemon juice- 1 tsp (or more, depending on your taste)
  

puffed rice

this is what sev looks like

chopped  coriander, onion and potatoes.

You have to 

1. take a bowl. add the murmura, potatoes, onions and the spices. mix it all up.
   
2. crush the papdi and add to the above mixture. 
   
3. mix in the chutneys and the peanut. taste. adjust flavouring if you need it more sour or spicy.
   
4. put it on a plate, sprinkle some nylon sev and garnish with coriander. 
   
5. indulge.......

note: you can keep everything ready, but mix everything only at the time of eating, as it tends to get soggy.

whats smelling so good in all the other marathon kitchens

1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna 10)Raaji 11)Ruchii 12)Anu 13)Kamala 14)Roopa 15)Divya Kudua 16)Rekha 17)Divya M 18)Lakshmi 19)Raaga 20)Lakshmi Venkatesh 21)Sripriya 22)Viji 23)Pavani 24)Kamalika25)Roochig

RAKHI SPECIAL

After nearly four years, my brother and I were together for rakhi. he came here to the US, in march for his studies. We could meet, cause he is in Los Angeles, and I am in San Diego. both of these are just two hours apart.
So, it was really special. Had a good lunch of dal makhani and mutter paneer. went out to the beach later in the evening and caught up a movie. it was nice.
I thought it would be a good idea to send in these recipes to the Festive Food Event, Rakhi – Thread of Love, hosted by preeti and purva



for DAL MAKHANI



You need

• black dal- 1/2 cup
• rajhma (kidney beans)- 1/2 cup
• garlic pods- 3
• ginger and chilly paste- 1 tsp
• onions finely chopped- 1 big
• tomato chopped- 1 big
• tomato puree- 1/4th cup
• garam masala- 1 tsp
• red chilly powder- 1/2 tsp
• rajhma masala (optional)- 1 tsp
• salt- to taste
• jeera dhania powder- 1/2 tsp
• ghee or butter- 2 tbsp.
• cream-1/2 cup

You will have to

1. Soak the black dal and the rajhma together for at least 5-6 hours or overnight.
2. rinse the dals, and pressure cook it with the garlic pods for 2 whistles.
3. in a kadai, heat ghee or butter.
4. add the ginger chilly paste, along with the onions. saute till onions turn brown.
5. add the shopped tomato and the puree. saute again.
6. now add all the spices and cook everything till the oil begins to separate out.
7. add the pressure cooked dal to this along with some water.
8. cover and cook till the dal begins to thicken.
9. add the cream and let it simmer for a few minutes. check for salt.
10. serve garnished with chopped coriander leaves.

For the MUTTER PANEER

You will need

• frozen or fresh peas- 2 cups
• paneer- 1 lb cut into squares
• tomato chopped- 1
• onion chopped- 1
• tomato sauce- 1 tbsp
• ginger chilly paste- 1 tsp
• salt- to taste
• oil-1 tbsp
• turmeric powder- 1/2 tsp
• red chilly powder- 1/2 tsp
• garam masala- 1 tsp

You will have to

1. in a pan heat oil.
2. saute the ginger chilly paste and then the chopped onions. brown the onions.
3. add the chopped tomatoes. saute
4. add the peas along with all the spices and the tomato sauce. let all this cook till the oil begins to separate.
5. add all the paneer pieces with little water. cover and cook till peas soften.
6. serve hot with with tandoori roti.

I am also sending this to srivalli's curry mela.

will be continuing my series on indian cooking tomorrow
till then
enjoy and happy eating