Chaumin Recipe

 

🌶️ Veg Chaumin Recipe (Indo-Chinese Style)

Ingredients:

• 200g noodles (Hakka or plain wheat noodles)

• 2 tbsp oil (vegetable or sesame oil works great)

• 1 tbsp garlic, finely chopped

• 1 tsp ginger, finely chopped

• 1 green chili, sliced (optional for spice)

• 1 onion, sliced thin

• 1 capsicum (bell pepper), julienned

• 1 carrot, julienned

• 1 cup cabbage, shredded

• 2 tbsp soy sauce

• 1 tbsp vinegar

• 1 tbsp chili sauce (adjust to taste)

• Salt to taste

• Black pepper to taste

• Spring onions for garnish

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Instructions:

1. Boil the Noodles:

   • Cook noodles in salted water according to the package.

   • Drain and rinse under cold water. Toss with a little oil to prevent sticking.

2. Stir-fry the Veggies:

   • Heat oil in a wok or large pan over high heat.

   • Add garlic, ginger, and green chili. Sauté for a few seconds.

   • Toss in onions, carrots, capsicum, and cabbage. Stir-fry on high heat for 2-3 minutes to keep veggies crunchy.

3. Mix it Up:

   • Add the boiled noodles to the pan.

   • Pour in soy sauce, vinegar, and chili sauce.

   • Add salt and black pepper to taste.

   • Toss everything well to combine and heat through.

4. Finish & Serve:

   • Garnish with chopped spring onions.

   • Serve hot with extra chili sauce or ketchup on the side.

MOMOS

 

MOMOS

🥟 Ingredients:

For the dough:

• 2 cups all-purpose flour

• A pinch of salt

• Water (as needed)

For the filling (veg version):

• 1 cup finely chopped cabbage

• ½ cup grated carrot

• ½ cup finely chopped onions

• 1 tbsp ginger-garlic paste

• 1 tbsp soy sauce

• Salt & pepper to taste

• Optional: chopped green chili or chili flakes

(Swap veg for minced chicken/pork for non-veg—just cook it before stuffing.)

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🔥 Instructions:

1. Prepare dough: Mix flour and salt. Add water slowly and knead into a soft dough. Let it rest covered for 30 minutes.

2. Prepare filling: In a bowl, mix all chopped veggies and seasonings. If using meat, sauté with garlic, soy sauce, and seasoning until cooked.

3. Shape momos: Roll the dough into small circles. Add a spoonful of filling in the center, then fold and pleat the edges to seal.

4. Steam: Place momos in a steamer (line with parchment or oil it lightly), and steam for 10–12 minutes until dough is no longer sticky.

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🥣 Serve with:

• Spicy chili-garlic chutney

• Soy sauce or vinegar dip

Jalebi

 Jalebi

For the Batter:

• 1 cup all-purpose flour (maida)

• 2 tbsp cornflour (for extra crispiness)

• 1/4 tsp baking powder (or a pinch of yeast for fermentation)

• 3/4 cup water (adjust as needed)

• 1 tbsp yogurt

• A pinch of turmeric or saffron (for color)

• Ghee or oil (for frying)

For Sugar Syrup:

• 1 cup sugar

• 1/2 cup water

• A few strands of saffron (optional)

• 1/4 tsp cardamom powder

• 1/2 tsp lemon juice (prevents crystallization)

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🍳 Instructions:

1. Prepare the Batter:

• Mix flour, cornflour, baking powder, turmeric, and yogurt in a bowl.

• Gradually add water to form a smooth, thick batter (like pancake batter).

• Let it ferment for 6–10 hours or overnight in a warm place. (Skip fermentation if using instant yeast.)

2. Make the Sugar Syrup:

• Combine sugar and water in a pan.

• Heat until it reaches a one-string consistency (thick but not crystallized).

• Add saffron, cardamom, and lemon juice.

• Keep warm on the side.

3. Fry the Jalebi:

• Heat ghee or oil in a flat pan.

• Fill a piping bag or a ketchup bottle with the batter.

• Pipe out spirals directly into hot oil.

• Fry until golden and crispy on both sides.

4. Soak in Syrup:

• Remove jalebis from oil and immediately dip them into the warm sugar syrup for 20–30 seconds.

• Remove and place on a plate.

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🍽️ Serve:

Serve hot and crispy! They're amazing with rabri (thickened sweet milk) or just on their own.

Samosa

 

🔥 Classic Potato & Pea Samosa Recipe

📝 Ingredients

For the dough:

• 2 cups all-purpose flour

• 4 tbsp oil or ghee

• ½ tsp salt

• Water (as needed)

For the filling:

• 2-3 large potatoes (boiled & mashed)

• ½ cup green peas (boiled or steamed)

• 1-2 green chilies (finely chopped)

• 1 tsp cumin seeds

• 1 tsp coriander powder

• ½ tsp garam masala

• ½ tsp chili powder

• 1 tsp amchur (dry mango powder) or lemon juice

• Salt to taste

• 2 tbsp oil

• Fresh coriander (optional)

For frying:

• Oil for deep frying

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🍳 Directions

1. Make the Dough

• Mix flour, salt, and oil/ghee.

• Rub the oil into the flour until it resembles breadcrumbs.

• Gradually add water and knead into a firm, smooth dough.

• Cover and let it rest for 30 minutes.

2. Prepare the Filling

• Heat oil in a pan. Add cumin seeds.

• Add green chilies, mashed potatoes, peas, and spices.

• Mix well and sauté for 2–3 minutes.

• Adjust seasoning, then let it cool.

3. Shape the Samosas

• Divide the dough into small balls.

• Roll each ball into an oval/round about 6 inches wide.

• Cut in half. Take one half and form a cone shape.

• Fill the cone with potato mixture.

• Seal the edges using a little water.

4. Fry the Samosas

• Heat oil in a deep pan over medium heat.

• Fry the samosas in batches until golden brown and crispy.

• Remove and drain on paper towels.

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🧄 Optional Fillings

• Spiced minced meat (keema)

• Paneer & spinach

• Lentils or chickpeas

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🥣 Serve With:

• Mint chutney

• Tamarind chutney

• Yogurt dip

Want a baked or air-fried version too?

Dal pitha

 Dal Pitha

📝 Ingredients

For the Dough:

• 1 cup rice flour

• 1 cup water

• Salt to taste

• 1 tsp oil (optional)

For the Filling:

• 1/2 cup chana dal (Bengal gram), soaked for 2–3 hours

• 2–3 green chilies, finely chopped

• 1 tsp grated ginger

• 1/2 tsp cumin seeds

• Salt to taste

• A pinch of asafoetida (hing)

• Fresh coriander leaves, chopped

• Optional: garlic, crushed or finely chopped

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👩‍🍳 Instructions

1. Prepare the Dough:

• Boil water with a pinch of salt and a little oil.

• Lower the flame, add rice flour gradually, stirring constantly to avoid lumps.

• Once mixed, turn off the flame and let it cool slightly.

• Knead into a soft, smooth dough while still warm. Cover and set aside.

2. Prepare the Filling:

• Coarsely grind the soaked chana dal (not too smooth, you want some texture).

• Heat a little oil in a pan. Add cumin seeds and hing.

• Add ginger, green chilies, and garlic if using. Sauté briefly.

• Add the ground dal, salt, and sauté until the mixture dries out a bit.

• Add chopped coriander. Let it cool.

3. Shape the Pithas:

• Take a small ball of dough and flatten it into a disc (like a momo or dumpling wrapper).

• Place 1–2 teaspoons of the dal filling in the center.

• Fold and seal the edges—can be half-moon shape or like a dumpling.

4. Steam the Pithas:

• Place the prepared pithas in a greased steamer or idli stand.

• Steam for 10–15 minutes until they look glossy and slightly firm.

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🥣 Serving Suggestions:

• Serve hot with green chutney, tomato chutney, or a tangy tamarind dip.

• Can also pair well with a light potato curry or tomato achar (pickle).

Chana Ghugni Recipe

 

🌶️ Chana Ghugni Recipe

(Serves 2–3)

🫘 Ingredients:

• 1 cup dried white peas (safed matar) or black chickpeas (kala chana) – soaked overnight

• 1 medium onion – finely chopped

• 1 medium tomato – chopped

• 2–3 green chilies – chopped (adjust to taste)

• 1 tsp ginger paste

• 1 tsp garlic paste

• 1/2 tsp turmeric powder

• 1/2 tsp red chili powder

• 1 tsp cumin powder

• 1 tsp coriander powder

• 1/2 tsp garam masala

• Salt to taste

• 2 tbsp mustard oil or regular cooking oil

• Fresh coriander – chopped (for garnish)

• Lemon juice – to taste

🥄 Optional (for extra flavor):

• Tamarind chutney or amchur (dry mango powder)

• Crushed papdi or sev for topping

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👩‍🍳 Method:

1. Boil the chana/peas:

   • Pressure cook soaked white peas or kala chana with a bit of salt and turmeric for 2–3 whistles or until soft but not mushy.

2. Prepare the masala:

   • Heat oil in a pan. If using mustard oil, let it smoke slightly for that authentic flavor.

   • Add chopped onions and green chilies. Sauté until golden brown.

   • Add ginger-garlic paste. Cook until the raw smell is gone.

   • Add tomatoes and cook until soft and the oil separates.

   • Mix in turmeric, chili powder, cumin, coriander powder, and salt. Sauté for a minute.

3. Add the chana:

   • Add the boiled chana along with a little of the water it was boiled in. Mix well.

   • Simmer for 8–10 minutes so the flavors meld. Adjust consistency – it should be thick, not too watery.

4. Finish it up:

   • Add garam masala and stir.

   • Turn off the heat. Squeeze in fresh lemon juice and sprinkle chopped coriander.

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🍽️ Serve With:

• Hot puris or parathas

• As a chaat with chopped onions, chutneys, and crunchy toppings

• Or enjoy it warm in a bowl, spoon-style!

Let me know if you want a spicier version or a twist from another region!

Kadhi Badi Recipe

 

🌿 Kadhi Badi Recipe

Ingredients

For the Badi (Fritters):

• 1 cup besan (gram flour)

• 1 small onion, finely chopped (optional)

• 1 green chili, finely chopped

• 1/2 tsp ajwain (carom seeds)

• Salt, to taste

• A pinch of turmeric

• Water, as needed

• Oil, for frying

For the Kadhi:

• 2 cups yogurt (slightly sour is best)

• 3 tbsp besan

• 4 cups water

• 1/2 tsp turmeric powder

• Salt, to taste

For Tempering (Tadka):

• 2 tbsp oil or ghee

• 1/2 tsp mustard seeds

• 1/2 tsp cumin seeds

• A pinch of hing (asafoetida)

• 1-2 dried red chilies

• 1 sprig curry leaves (optional)

• 1/2 tsp fenugreek seeds (optional)

• 1/2 tsp red chili powder (for garnish)

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Instructions

1. Prepare the Badi (Pakoras):

   • In a bowl, mix besan, chopped onion, green chili, ajwain, turmeric, and salt.

   • Add water gradually to make a thick batter.

   • Heat oil in a pan. Drop spoonfuls of batter into hot oil and fry until golden brown.

   • Remove and set aside on a paper towel.

2. Make the Kadhi:

   • Whisk yogurt and besan together until smooth. Add water, turmeric, and salt.

   • Bring to a gentle boil in a deep pan, stirring frequently to avoid curdling.

   • Let it simmer on low heat for 20-25 minutes until it thickens slightly.

3. Add the Badi:

   • Drop the fried badis into the simmering kadhi.

   • Let them soak for 5-10 minutes while the kadhi continues to simmer.

4. Prepare the Tadka:

   • In a small pan, heat ghee/oil. Add mustard seeds, cumin seeds, hing, red chilies, and curry leaves.

   • Once they splutter, add red chili powder and pour over the kadhi.

Litti chokha

 

🫓 Litti – Spiced Sattu-Stuffed Dough Balls

Ingredients:

• 2 cups whole wheat flour​

• 3 tablespoons ghee​

• ½ teaspoon carom seeds (ajwain)​

• Salt, to taste​

• Water, as needed​

For the stuffing:

• 1½ cups sattu (roasted gram flour)​

• 1 medium onion, finely chopped​

• 6–8 garlic cloves, minced​

• 1 tablespoon mustard oil​

• ½ teaspoon carom seeds (ajwain)​

• 2 tablespoons chopped fresh coriander leaves​

• 1 tablespoon chopped green chilies​

• Juice of 1 lemon​

• Salt, to taste​

Preparation:

1. Prepare the dough: In a mixing bowl, combine whole wheat flour, ghee, carom seeds, and salt. Gradually add water and knead into a smooth, firm dough. Cover and let it rest for 30 minutes.​

2. Prepare the stuffing: In another bowl, mix sattu with chopped onion, garlic, mustard oil, carom seeds, coriander leaves, green chilies, lemon juice, and salt. Mix well to form a crumbly mixture.​

3. Assemble the litti: Divide the dough into equal portions. Flatten each portion into a disc, place a spoonful of the sattu stuffing in the center, and gather the edges to seal. Shape into smooth balls.​

4. Cook the litti: Traditionally, littis are cooked over a coal fire, imparting a smoky flavor. Alternatively, you can bake them in a preheated oven at 200°C (392°F) for about 30–35 minutes, turning occasionally until they are golden brown and crisp. ​

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🍆 Chokha – Mashed Vegetable Relish

Ingredients:

• 1 large eggplant (brinjal)​

• 2 medium potatoes​

• 2 medium tomatoes​

• 4–5 garlic cloves​

• 2 green chilies, chopped​

• 2 tablespoons mustard oil​

• Salt, to taste​

• Fresh coriander leaves, chopped (for garnish)​

Preparation:

1. Roast the vegetables: Roast eggplant, potatoes, and tomatoes over an open flame or in an oven until the skins are charred and the flesh is soft. Let them cool, then peel off the skins.​

2. Mash and mix: In a bowl, mash the roasted vegetables together. Add minced garlic, chopped green chilies, mustard oil, and salt. Mix well. Garnish with chopped coriander leaves.

Khandvi

 

🟡 Khandvi (Gujarati Gram Flour Rolls)

Ingredients:

For the batter:

• 1 cup gram flour (besan)

• 1 cup plain yogurt (preferably slightly sour)

• 2 cups water

• 1/2 tsp turmeric powder

• 1 tsp ginger-green chili paste (adjust to taste)

• Salt to taste

• A pinch of asafoetida (hing) – optional

For the tempering:

• 1.5 tbsp oil

• 1 tsp mustard seeds

• 1 tsp sesame seeds (white or black)

• 1 sprig curry leaves

• 1-2 green chilies, slit

For garnish:

• Freshly grated coconut

• Finely chopped coriander leaves

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👩‍🍳 Instructions:

1. Make the Batter:

• In a bowl, mix besan, yogurt, water, turmeric, ginger-chili paste, salt, and hing.

• Whisk well to ensure a smooth, lump-free batter.

2. Cook the Batter:

• Pour the batter into a non-stick pan or heavy-bottomed kadai.

• Cook on medium heat, stirring continuously to prevent lumps.

• In 10–12 minutes, the batter will thicken. It’s ready when it doesn’t stick to your fingers when tested on a plate.

3. Spread the Batter:

• Immediately spread the hot batter thinly on the back of a thali, tray, or kitchen counter using a spatula or knife.

• Work fast while it's hot—it sets quickly.

4. Roll the Khandvi:

• Once cool, cut into long strips (2 inches wide).

• Carefully roll each strip tightly into a spiral.

5. Temper:

• Heat oil in a small pan.

• Add mustard seeds, sesame seeds, curry leaves, and green chilies. Let them crackle.

• Pour this tempering over the rolled khandvi.

6. Garnish:

• Sprinkle with fresh coconut and coriander.

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🔥 Tips for Perfect Khandvi:

• The batter consistency is key—too runny or too thick and it won’t roll well.

• Use slightly sour yogurt for authentic taste.

• Non-stick surfaces work best for spreading.

Methi Thepla Recipe

 

🌿 Methi Thepla Recipe (Serves 2–3)

Ingredients:

• 1 cup whole wheat flour

• 1/2 cup fresh fenugreek leaves (methi), finely chopped

• 1–2 green chilies, finely chopped (optional, adjust to taste)

• 1/2 tsp turmeric powder

• 1/2 tsp red chili powder

• 1/2 tsp cumin powder

• 1/2 tsp coriander powder

• 1/2 tsp carom seeds (ajwain)

• 1 tsp ginger-garlic paste

• 2 tbsp yogurt (helps with softness)

• Salt to taste

• Water (as needed for kneading)

• Oil (for kneading + cooking)

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Instructions:

1. Mix the Dough
   In a mixing bowl, combine wheat flour, chopped methi, all the spices, ginger-garlic paste, salt, and yogurt. Add a drizzle of oil and mix well.

2. Knead
   Add water gradually and knead into a soft, pliable dough. Let it rest for 15–20 minutes.

3. Roll It Out
   Divide the dough into small balls. Roll each into a thin, round flatbread using a rolling pin. Dust with flour as needed.

4. Cook the Thepla
   Heat a tawa or skillet. Cook the thepla on both sides until golden brown spots appear, brushing with a little oil or ghee on each side.

5. Serve Hot
   Serve hot with yogurt, pickle, or even a cup of chai!

Dhokla

 

Dhokla: A Steamed Delight from Gujarat 🇮🇳

Soft, spongy, and subtly tangy, Dhokla is a beloved snack from the Indian state of Gujarat. Made from a fermented batter of gram flour (besan), it's a steamed savory cake that's as light on the stomach as it is rich in flavor.

🧾 Ingredients:

• 1 cup gram flour (besan)

• 2 tbsp semolina (optional, for texture)

• 1 tbsp lemon juice or citric acid

• 1 tsp Eno fruit salt or baking soda

• 1 tsp sugar

• Salt to taste

• 1/2 cup water (adjust for batter consistency)

🌿 For Tempering:

• 1 tbsp oil

• 1 tsp mustard seeds

• 1 tsp sesame seeds

• 2 green chilies (slit)

• A few curry leaves

• 2 tbsp water + 1 tsp sugar (for moistening)

🧑‍🍳 Method:

1. Make the Batter: In a bowl, mix gram flour, semolina, salt, lemon juice, sugar, and water to a smooth consistency. Just before steaming, add Eno and mix well. The batter will become airy.

2. Steam: Pour into a greased pan and steam for 15–20 minutes or until a toothpick comes out clean.

3. Temper: Heat oil in a small pan, add mustard seeds, sesame seeds, chilies, and curry leaves. Let them crackle.

4. Final Touch: Pour the tempering over the steamed dhokla. Mix water and sugar, drizzle it over the top for extra softness.

5. Garnish: Sprinkle chopped coriander and grated coconut (optional).

🍽️ Serving Suggestion:

Serve warm with green chutney or sweet tamarind chutney. It makes a perfect breakfast, tea-time snack, or even a party appetizer.

Kothimbir Vadi

 

Kothimbir Vadi: The Crispy Maharashtrian Delight

If you love crispy, spiced snacks, Kothimbir Vadi is a must-try! This traditional Maharashtrian dish is a delicious combination of fresh coriander (kothimbir), besan (gram flour), and aromatic spices. It is first steamed to lock in flavors and then pan-fried or deep-fried to crispy perfection. Serve it as an evening snack with chai or as a side dish with a full meal.

Why You’ll Love This Recipe

✔ Crunchy & Flavorful – A perfect balance of crispy edges and soft, spiced interiors.
✔ Easy to Make – Simple ingredients, quick cooking process.
✔ Healthy Option – Can be pan-fried instead of deep-fried for a lighter version.

Ingredients

• 2 cups fresh coriander leaves (finely chopped)
• 1 cup besan (gram flour)
• ¼ cup rice flour (for extra crispiness)
• 1 teaspoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin seeds
• 1 teaspoon sesame seeds
• ½ teaspoon hing (asafoetida)
• ½ teaspoon baking soda (optional, for softness)
• 1 teaspoon lemon juice
• 1 tablespoon oil
• Salt to taste
• Water as needed
• Oil for frying

Step-by-Step Recipe

Step 1: Prepare the Batter

1. In a mixing bowl, combine besan, rice flour, turmeric, red chili powder, cumin seeds, sesame seeds, hing, salt, and baking soda.
2. Add chopped coriander leaves and mix well.
3. Add ginger-garlic paste, lemon juice, and oil. Gradually add water to form a thick, sticky dough.

Step 2: Steam the Vadi

1. Grease a plate or steaming tray with oil.
2. Transfer the dough to the plate and spread it evenly.
3. Steam for about 15-20 minutes or until firm. A knife inserted in the center should come out clean.
4. Let it cool, then cut into square or diamond-shaped pieces.

Step 3: Fry to Perfection

1. Heat oil in a pan for shallow frying (or deep frying for extra crispiness).
2. Fry the vadis on medium heat until golden brown and crispy.
3. Drain on paper towels to remove excess oil.

Serving Suggestions

🍋 Serve hot with green chutney, tamarind chutney, or ketchup.
☕ Pair with a hot cup of chai for a perfect evening snack.
🔥 Sprinkle some chaat masala for an extra kick!

Pro Tips

✅ For extra crispiness, deep-fry instead of shallow frying.
✅ For a healthier version, skip frying and directly temper with mustard seeds and sesame seeds.
✅ Make-ahead friendly, store steamed vadis in the fridge and fry when needed.

Kothimbir Vadi is a fantastic way to enjoy the fresh flavors of coriander in a crispy, savory snack. Try this easy recipe, and let us know how it turns out in the comments!

 

Vada Pav

 

Vada Pav: Mumbai’s Spiciest Street Food Delight

If there’s one street food that captures the heart and soul of Mumbai, it’s Vada Pav. This humble yet fiery snack is often called India’s answer to the burger, but let’s be real—it’s so much more than that!

🔥 What is Vada Pav?

Vada Pav consists of a spicy, golden-fried potato dumpling (batata vada) sandwiched between a soft pav (bun), slathered with a variety of chutneys and topped with crispy garlic chutney for that extra punch. It’s typically served with fried green chilies on the side—because spice lovers can never have enough heat!

🌶️ The Perfect Bite

Each bite is an explosion of flavors—crispy on the outside, pillowy soft on the inside, with the heat from chilies, the tang from tamarind chutney, and the earthy warmth of garlic. It’s spicy, savory, and incredibly satisfying.

🍽️ How to Make Vada Pav at Home

Want to bring the streets of Mumbai to your kitchen? Here’s a quick breakdown:

1. Prepare the Batata Vada – Mash boiled potatoes, season with mustard seeds, green chilies, ginger, garlic, and turmeric, shape into balls, and coat with gram flour batter before deep frying.
2. Toast the Pav – Lightly butter the pav and toast it on a pan for that perfect crunch.
3. Assemble with Chutneys – Layer the pav with spicy garlic chutney, tangy tamarind chutney, and fresh coriander chutney.
4. Add Heat – Place the crispy vada inside, press it together, and serve with fried green chilies.

🏆 Pro Tips for the Best Vada Pav

• Extra crispy vada? Add a pinch of rice flour to your batter.
• Spicier chutney? Roast the garlic and red chilies before grinding.
• Soft pav? Steam them lightly before assembling.

🍻 Best Served With…

A hot cup of cutting chai or a chilled glass of masala buttermilk to balance the heat.

🔥 Are You Ready to Spice Up Your Snack Game?

Try making this iconic street food at home and let the flavors transport you straight to Mumbai!