STREET STYLE PAN COOKED PIZZAS, how to make quick & easy pan cooked pizzas

 PIZZAS.........

It's everybody's favorite...be it a kid or a grandma or grandpa....

But it is not pocket friendly....

Quite expensive!!!

Everyone cannot definitely afford to buy and eat Pizza....

Everyone will not have a baking Oven too....

So, here's a solution for all these....

Cost effective, quick, easy but never the less tasty PIZZAS.....

Was, with an open mouth, watching on Food network, the way these Street style pizzas are made in Mumbai.....

Thought of sharing with you all....

Ingredients

Pizza base - 3 numbers

Green chutney - 1 cup (green chutney with onion or without)

Tomato ketchup - a small cup

Onions - 2, finely chopped

Tomatoes - 4, finely chopped

Green bell peppers - 2, finely chopped

Grated cheese, as required

Recipe cuisine: North Indian, street style; Category: Lunch/dinner/starter

Prep time: 15 mts; Cooking time: 5-7 mts; 

Serves 3

The above mentioned veggies chopped fine

and mixed well

the necessary things in array

Pan heated, kept on low flames, and first the base is flipped both sides, heated well..

till the color of the base very slightly changes

Now, kept on a plate, and green chutney spread nicely

Now, tomato ketchup is spread over green chutney

Then the vegetable mixture spread liberally

Topped with grated cheese

Microwaved for 50 seconds, so that the cheese will melt a bit

Then kept in a hot pan, flames on the lowest, and cooked till the cheese melts fully. For me, it took less than 5-6 minutes

This is how it is!!! what more do we want???

Notes

*Pizza can be cut into bite sized bits and served as yum yum starters!!

This post first appeared in www.malpatskitchen.com

AAM LASSI PURIS, how to make puris filled with mango lassi

I have already posted Dahi puri
Please check my other Mumbai street foods too
I made a healthy twisted version of Dahi puri, filled the small puris with mango lassi, and served them with fillings.....
Also, in this recipe, instead of making the green chutney and sweet chutney separately, I have combined both and made an easy version, which can be refrigerated for 2-3 weeks and used. It's quite easy to make this chutney.
You can make green and sweet chutneys separately also. That's your wish,
Green chutney
Sweet chutney

Ingredients

Small puris - 20

Boiled potatoes - 2, chopped, some salt and chilli powder mixed well and kept

Black eyed peas - 1/4 cup, soaked for 2 hours, pressure cooked, and mixed with potatoes

Nylon sev - as required

Pomegranate arils - as required

Coriander leaves - some

For the mango lassi

Fresh curds, thick - 1 1/2 cups

Chopped  ripe mango - 1, medium sized

Sugar = 3-4 tsps

Cardamom powder - 1/4 tsp

Salt - a pinch

Please refer to mango lassi 

For the 2-1 chutney, spicy and sweet

Coriander leaves - one handful

Green chillies - 3-4

Soaked raisins - 2 tbsps

Soaked dates - 2 tbsps

Chilli power - 1/2 tsp

Roasted jeera powder - 1 tsp

Chat masala powder - 3/4 tsp

Salt to taste

Tamarind paste - 1 tbsp

Jaggery - 4-5 tsps

For the final topping

Chilli powder - as required

Roasted jeera powder - as required

Chat masala powder - as required

Recipe Cuisine: North indian; Category: Chat/mumbai street food/starters/snacks

Prep up  time: 30 mts; Prepration time: 5 mts per plate

Yields about 20-25 puris

Mango lassi made, and chilled

Coriander leaves, green chillies, soaked raisins and dates loaded into blender jar

Chilli powder, roasted jeera powder and chat masala added

Salt and tamarind paste added, and all given one or two quick pulses

Now, jaggery added, and blended to a smooth chutney

This is the green-sweet chutney

Chilli, roasted jeera and chat masala powders taken in a small bowl

Mixed and kept ready

Boiled potatoes cut into small pieces, black eyed peas cooked, then both these are mixed together with some salt and chilli powder, so that it won't taste bland

All kept ready, holes made gently in the puris

First, potato-black eyed peas mixture filled

Now the mixed chat, roasted jeera and chilli powder mixture sprinkled

Now, the green-sweet chutney

Mango lassi filled

Nylon sev strewn over

Now, some cilantro/coriander leaves, and pomegranate arils topped

Serve these extremely tasty puris as starters or snack

This post first appeared in www.malpatskitchen.com

PANI PURI, how to make puris filled with spicy, tangy water

Pani puri, also called "Golgappa" and "Puchka" is a real delight to watch, while it is being made by the vendor.....
You can adjust the sweet or spicy level , and nowadays, the fillings are made nutritious, by adding cooked green gram and channa .

Ingredients

Store bought puris - 36

Some boondis to top

Chat masala powder as needed

Roasted jeera/cumin powder, as needed

For the spicy green water

Mint leaves - a handful

Coriander leaves - a handful

Lemon juice - 1 1/2 tsps

Green chillies - 3

Ginger - a small piece

Black pepper - 1 1/2 tsps

Black salt - 1 tsp

Roasted jeera powder - 1 1/2 tsps

Salt to taste

Water - 4 cups

Grind all the above mentioned ingredients, add water, and here's your spicy/theeka pani:

Cooked green gram and kabuli channa - 11/2 cups (add salt and roasted jeera powder)

Boiled potatoes - 3, mashed, salt and chilli powder added

Sweet chutney - as required

Recipe cuisine: North Indian; Category: Chat/mumbai road side 

Prep time: 30 mts; Building time: 10 mts

Recipe source: Tarla dalal

All items assembled together, the puris with small hole cracked on top, filled with green gram, channa and boiled potatoes, a pinch of roasted jeera and chat masala added, sweet chutney drizzled. The theeka/spicy pani is topped with some boondis to provide some crunch.

Enjoy these pani puris!!

This post first appeared in www.malpatskitchen.com

DABELI, how to make Kutchi Dabeli

"Dabeli"...a very famous street food, originating from Kutch, Gujarat means "pressed" in Gujarati language.
 Spicy potato mixture is stuffed in between 2 buns or 2 pav buns, some chopped onions and pomegranates are strewn on top, some red garlic chutney and sweet chutney smeared, and some masala peanuts topped, and grilled slightly on tava.
Home made Dabeli masala powder has been used here.

Ingredients

For the Dabeli masala

Coriander seeds - 2 tbsp

Cumin/jeera - 3/4 tsp

Fennel/saunf - 3/4 tsp

Clove - 2

Pepper - 3/4 tsp

Cinnamon - 1 small piece

Star anise - 1 1/2

Bay leaves - 2

Dry kopra - 2 tbsps

Red chillies - 3-4

Sesame seeds - 3/4 tsp

After dry roasting, and little bit cooling, powder it nicely in a blender, then mix in

Black slat - 3/4 tsp

Chilli powder - 2 tbsps

Oil - 1 tbsp

Sugar - 3/4 tsp

The dabeli masala powder

Buns - 20

Boiled potatoes - 8-9, mashed

Sweet chutney - 2 tbsps

Onion - 1, finely chopped

Pomegranate arils - 2 cups

Masala peanuts - 11/2 cups (store bought). If masala peanuts are not available, roasted and salted peanuts can be used.

Coriander leaves for garnishing

Fine sev , as needed (store bought)

Ghee as needed to toast the buns

Red garlic chutney and sweet chutney as needed to spread over the buns

To season

Oil - 3 tsps

Jeera/cumin - 1 tsp

Recipe cuisine: North Indian; Category: Chat/snack/starter

Prep time: 30 mts; Cooking time: 2 mts for each bun

Recipe source: Tarla dalal

Jeera seasoned in oil

Boiled, mashed  potatoes added and 2-3 tbsps of dabeli masala added

mixed well

Sweet chutney added

Switched off, and since my pan was a shallow one, I let it set flatly on the pan itself. Then spread the chopped onions over it

Then spread the pomegranate arils

then top the masala peanuts

Then the finely chopped coriander leaves

Spread red garlic chutney on one side of the bun and the sweet chutney on the other side

Tightly pack the stuffing on one side

Add some more pomegranates, masala peanuts and sev

Buns, filled, waiting to be closed by another half 

Toast both sides with desi ghee

Dab some more sev on the sides

Serve the tasty Dabelis!!

This post first appeared in www.malpatskitchen.com

Notes

* Dabeli masala powder can be refrigerated and stored for months.

* Spicy red chutney and sweet chutney can also be stored in the fridge.

*we can shape aloo filling as a patty, keep on the bun, then sprinkle onions, peanuts, pomegranate arias, close with another bun, then toast. I found this an easier alternative.