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Monsoon street food treats: Easy step-by-step cooking formula

The monsoons brings with it a cravings for ‘chai and samonsa’, ‘vada pav’, deep fried Punugulu


Sentinel Digital DeskBy : Sentinel Digital Desk

  |  14 July 2020 8:52 AM GMT

The monsoons brings with it a cravings for 'chai and samonsa', 'vada pav', deep fried Punugulu or South Indian favourite Murukku depending on which region you're in. There's nothing quite like Indian fast food to hit the spot. However with COVID-19 safety and hygiene standards, many of us our resigned to helping ourselves to not half as tasty, made-at-home variants.

Tata Sky Cooking Expert, Chef Harpal Singh is set to change all that with a modern twist to street food treats; you don't miss the fun and at the same time surprise your taste buds.

Pizza Sev Puri

Ingredients: Tomato sauce 1 cup, onion chopped 1/2 cup, assorted bell pepper 1 tbsp, red chilly flakes 1 tsp, mixed herbs 1 tsp, coriander leaves chopped 1 tbsp, butter 4 tbsp, cocktail pizza base 12 no., cheese grated 1 cup, green chutney 1/2 cup, Sev 1 cup, coriander Sprig for garnishing, salt to taste.

Method: In a bowl add tomato sauce, chopped onion, assorted bell peppers, chilly flakes and herbs, Mix it well. Add chopped coriander leaves and salt. Keep it aside. Heat a non-stick pan, add butter and lightly saute pizza bases press them gently, cook until light brown. Remove pizza base in plate spread salsa sauce on top, add chilly flakes, mixed herbs and cheese. Heat butter on same pan and place base on it. Cover with lid and cook on low flame till the cheese melts. Take out in serving plates add green chutney and sev on top of it. Garnish with sprig of coriander leaves, sprinkle some chilly flakes and serve.

Popcorn Chilly Paneer

Ingredient: Paneer 250gm, red chilli powder 2 tsp, black pepper crush 1 tsp, soya sauce 2 tsp, red chilli aauce 1 tbsp, green chilli chopped, flour 1 cup, corn flour 1 cup, bread crumbs 1 cup, salt to taste, water as required.

For Sauce: Oil 2 tbsp, ginger chopped 1 tbsp, garlic chopped 1 tbsp, green chilli chopped 2-3, celery chopped 1 tbsp. white onion slice (spring Onion) 2-3, dry small pound red chillies 150 gm, black pepper powder 1 tsp, salt to taste, coriander chopped 1 tbsp, spring onion chopped (green) 1 tbsp.

Method: In mixing bowl take paneer cubes, Add red chilli powder, black pepper crush, soya sauce, red chilli sauce, green chilli chopped and salt. Mix it well and keep it aside. Take flour in one plate and bread crumbs in another plate. Make slurry in bowl with the help of corn starch and some water. Dip paneer cube into the flour coat, then dip in to the slurry and coat well with bread crumbs by using another hand. If you want to coat again repeat the procedure like coated paneer dip in to the slurry and coat again with bread crumbs. Refrigerate coated paneer cube for 10-15 min. Heat oil in pan, when oil is hot, fry the coated paneer cubes on medium hot oil until they turn slight golden in color and crisp. Keep aside. In another sauce pan put oil, Add ginger, garlic, celery, saute for a min., Then add white onion, round chillies, salt, pepper, spring onion, coriander and fried paneer. Tossed them well, take out in serving plate garnish with spring onion and serve hot.

Cheesy Grilled Bhutta

Ingredients: Fresh corn 1, oil 1 tbsp, tomato ketchup 1 cup, crushed black pepper 1 tsp, lemon juice, cheese slice 4, butter (room temp.) 2 tbsp, mix herbs 2 tsp, chilli flakes 1 tsp.

Method: Cut the corn in to equal size and cut each roundel in to half. Heat oil in grill pan and place the corn over the pan and grilled them. When corn is grilled well add salt, brush tomato ketchup, sprinkle black pepper crush. Brush butter then sprinkle remaining mix herbs and chilli flakes. Remove in serving plates and serve hot. (IANS)

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