Mixed moth and cornflakes chaat....

CornFlakes – 1 Cup

Whole Green Moong –  ½  Cup Sprouted

Matki – ½ Cup Sporuted

Chole/Chickpeas – ½ Cup

Onion – 1 Medium Finely Chopped

Tomato – 1 Medium Finely chopped

Fresh Coriander leaves chopped

Green Chutney ( Spicy) – ½ Cup

Tamarind Chutney – ½ Cup

Beaten Curd with sugar – ¾ Cup

Chat Masala as required

Salt to Taste

 

1. Soak Matki, Green Moong for 8-10 hours or till they sprout; also soak chole/chickpeas for 6-7 hours.Pressure cook them separately add salt in the water, but do not cook them so much that they will get mashed; little bit of crunchiness should remain. ( You can also add a pinch of turmeric powder while cooking chole just to get the colour)

2. Now In a serving plate, put corn flakes. Cover them with cooked chole, matki and green moong. Then add finely chopped onion, tomato, coriander. Also add salt if required. 

3.Top it up with Green chutney ( watch out for spicyness), Tamarind chutney and beaten curds. Sprinkle Chat Masala and serve immediately. 

Piadinas.....Italian Street Food

These delicious sandwich wraps are sold on street corners throughout Italy, particularly in Emilia-Romagna.
and are filled with everything from prosciutto and arugula to nutella and bananas. No plane tickets are necessary, though. Piadinas are incredibly easy to make at home.

Think of piadinas as a cross between Middle Eastern pita breads and Mexican flour tortillas. They're rolled out to the size of dinner plates and baked on a flat griddle or grill. Pricking them with a fork keeps them from puffing up, and the final texture is simultaneously soft, chewy, and tender.

You can eat piadinas any number of ways. My favorite is to simply fold the piadina over on its filling and eat it like a taco. You can also wrap it up like burrito or into a cone, or layer a second piadina on top to make the Italian version of a quesadilla.

When it comes to fillings, the sky is the limit. Think of your favorite Italian flavors andingredients, and they've probably found their way into a piadina at some point. Take a look at the suggested fillings below the recipe for some inspiration.

What are your favorite piadina fillings?!

Homemade Piadinas
Makes 6 large or 8 small piadinas

4 1/2 cups (23 oz) all-purpose flour
1 tablespoon baking powder
1.5 teaspoons kosher salt
1/3 cup (2 oz) lard or vegetable shortening
1 1/2 cups (12 oz) water

In a large mixing bowl, whisk together the flour, baking powder, and salt. Drop the lard into the flour and use your fingertips to gently work the lard into the flour until no large pieces remain. Make a well in the center of the mixture and pour in the water. Stir with a spatula until a shaggy dough is formed. It's ok if not all the flour is absorbed at this point.

Turn the dough out onto your counter and knead the dough for 8-10 minutes, until it forms a soft and uniform ball. Alternatively, you can knead the dough in a standing mixer with a dough hook on low speed for 5-8 minutes.

Transfer the dough to an oiled bowl, cover, and let it rest for about 30 minutes. The dough can also be refrigerated for several days.

When ready to bake, transfer the dough to your work surface and divide it into 6-8 pieces (6 pieces for large piadinas, 8 for small ones). Shape each piece of dough into a roll and cover.

Set a cast iron skillet or griddle over medium-high heat. When the pan is hot enough that droplets of water sizzle as soon as they hit the surface, begin cooking the piadinas. Use a rolling pin to roll the first piadina out as thin as possible, about 9 inches across and 1/8 inch thick. Roll it over the rolling pin (like transferring pie dough) or drap it over your palm, and quickly settle it in your pan. Prick the piadina all over with a fork to prevent it from puffing up.

Cook for one minute on each side, or until you start seeing toasted brown spots all over the piadina. Transfer the cooked piadina to a clean dishtowel and cover with another dish towel to keep it warm. Continue preparing the rest of the piadinas as described above.

Cooked piadinas are best when eaten right away, but will keep in a plastic bag on the counter for a few days. If you're not planning to eat all the piadinas right away, it's best to refrigerated the dough and bake the piadinas as you need them.

Fillings to Try!
• Prosciutto, arugula, and mozzarella
• Bacon, lettuce, tomato
• Grilled chicken and pesto
• Grilled portobello and brie
• Grilled eggplant with goat cheese
• Nutella and fruit
• Peanut butter and jam

Notes:
• You can replace up to half the all-purpose flour in this recipe with whole wheat flour, cornmeal, or other whole grain flour.
• You can also replace up to half of the water with milk
• Try mixing minced fresh herbs or other spices directly into the dough for a flavored piadina.
• Piadinas can also be cooked on an outdoor grill following the same cooking times.

Pampushki

These moreish dumplings – also known as pampushki – are served as street food in Ukraine, Bulgaria and Russia. They are usually sweet and made with a yeast dough – rather like doughnuts – but this sweet-savoury version is made from potatoes and is homely and hearty. Serves 4.

1 lb 10 oz/ 750g potatoes, peeled
12 oz/ 300g cooked mashed potato
Salt and pepper
Vegetable oil for deep-frying

For the cheese and cherry filling:
4 oz/ 100g cream cheese
3 oz/ 75g dried sour cherries
1 teaspoon caster sugar
Grated rind of 2 lemons
1 teaspoon fresh dill, finely chopped (optional)
Salt and pepper

1. Coarsely grate the potatoes in a food processor.
2. Place in a colander, press down with the palm of your hand, and squeeze out as much liquid as you can.
3. Put the grated potatoes in a large bowl, and mix well with the mashed potatoes and a little seasoning.
4. Make the filling by combining cheese, cherries, sugar, lemon rind, dill if using, and seasoning.
5. Grease your palm with a little oil, and place a dollop of the potato mixture, spreading it slightly. Put a teaspoon of the cheese and cherry mixture in the middle of the potato round and fold over the edges. The dumplings should be sealed properly, otherwise the filling will leak out, making a mess.
6. Repeat the process until you have used up all of the potato and cheese mixtures. Place the finished dumplings on a tray and cover with a damp tea towel while you are working so that they don’t dry out.
7. Heat the oil, and when very hot, deep-fry the dumplings until they are lightly golden brown.
8. Serve hot as a snack with jams or preserves.

Fried Chicken

Indonesian Street Food 

1 large fresh chicken cut in 8 pieces
2 cups water
oil for deep-frying

Spice mix
1 tablespoon coriander
3 tablespoons of crushed garlic
2 tablespoons of dried turmeric
2 tablespoons sugar
3 tablespoons of ginger
2 tablespoon oil
Oil for deep frying.

Directions

Grind the coriander, garlic, turmeric, ginger and sugar together to make a fine paste. Heat the oil in a large pan or wok.

Once hot add the spice mix and the bay leaves and cook for 3 minutes until fragrant. Add the chicken pieces and coat well once the skin is brown add the water and simmer uncovered until chicken is almost cooked. The water should have evaporated by now and the chicken should have a brown spicy skin.

Allow the chicken to dry a little then heat oil for deep frying.

Add the chicken to the hot oil and cook for a few moments until golden brown and the chicken is cooked through.

Serve with sliced cucumber and thin carrot strips as a garnish

Falafel

Falafel is a popular street food in the Middle East, and I believe it is the national dish of Israel. (Edit: Falafel actually originated in Egypt, and Israel likes to claim it as their national snack.) The great thing is chickpeas are high in fiber, and are a good source of iron and protein –much need nutrients in a meat-free diet. If you use canned chickpeas this meal comes together pretty fast, with down time during refrigeration. Traditionally falafel are served in a pita, with pickled vegetables or lettuce and tomato. I served mine on a piece of naan smeared in a homemade hummus, topped with shredded red cabbage, and tomato.

FALAFEL1 can chickpeas (drained and rinsed), reserve 1/4 c liquid
1/2 yellow onion, minced
2 cloves garlic, minced
1 T cumin
2 T flour
small handful of fresh parsley
salt & pepper
oil for frying

Place chickpeas in your food processor and pulse until it becomes grainy. Add rest of the ingredients, combine while slowly adding in reserved liquid until mixture is gritty and well combined. Place mixture in fridge for 30 minutes (it helps them hold together when frying). Preheat oil to 350 degrees F. Roll mixture into 6-8 balls. Fry in batches for a couple minutes until golden brown. These are delicious warm.

Baida Roti

BAIDA ROTI - STREET FOOD
mutton stuffed indian bread
Preparation Time : 15-20 minutes
Cooking Time : 25-30 minutesServings : 4

INGREDIENTS For roti Refined flour (maida) 1 cup Salt to taste Oil 1 tablespoon Baking powder 1/8 teaspoon Egg 1 For filling Egg 8 Oil + frying 1 tablespoon Onion , chopped 1 medium Mutton mince (keema) 1 cup Green chilli, chopped 2 Salt to taste Garam masala powder 1/4 teaspoon Fresh coriander leaves 1 tablespoon

METHOD Mix together the refined flour, salt, oil, baking powder and egg. Add one-fourth cup of water and knead into a soft dough. Divide the dough into four equal portions and shape into balls. Cover the dough with a damp cloth and set aside for a few minutes. For the filling, heat one tablespoon oil in a pan; add the onion and sauté till light brown. Add the minced mutton, green chillies and salt and cook over medium heat till the mince is cooked and completely dry. Add the garam masala powder and coriander leaves and mix well. Beat the eggs well. Roll out each ball of dough into an eight-inch square chapati. Heat a non-stick pan and place the chapati on it. Place some mince masala in the centre and pour two tablespoons of beaten egg over. Fold in the sides to make a square package. Pour some more beaten egg over and drizzle oil around. Slowly turn the stuffed roti over and pour a little more beaten egg so that the role is covered with egg on all sides. Gently fry over low heat till both sides are golden and crisp. Serve hot with Green Chutney.

Czech Fried Cheese Recipe - Syr Smazeny

This Czech recipe for fried cheese or syr smazenyis a popular street food and so easy to make.
It can be eaten as an appetizer or a vegetarian main course with mashed potatoes and vegetables.
 Edam, Gouda or Swiss cheese work well.

Makes 2 servings of Czech Fried Cheese or Syr Smazeny

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients:

• 4 (1-inch-thick) slices Edam, Gouda or Swiss cheese
• Salt to taste
• 1/2 cup all-purpose flour
• 1 large beaten egg
• 2/3 cup bread crumbs
• Oil or shortening for frying

Preparation:

1. Sprinkle cheese with salt, if desired. Dredge slices in flour, then in beaten egg, and finally in bread crumbs, making sure the cheese slices are completely covered.
   
2. Fry quickly in hot oil or shortening until golden brown. Serve immediately.

Hungarian Fried Bread Recipe - Langos

Langos, Hungarian fried bread sometimes called Hungarian pizza, became part of the country's cuisine centuries ago when it was introduced by the Turks during their occupation.

Today it's a favorite street and fair food and eaten as an appetizer or snack, usually simply, rubbed with garlic and sprinkled with salt. Some incorporate caraway seeds into the mashed potato-yeast dough.

Variations are to serve langos with sour cream and dill or shredded Emmenthaler or Gruyere cheese, or sprinkled with cinnamon sugar or confectioners' sugar for a sweet version.

Makes 4 Hungarian Langos

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Ingredients:

• 1 large potato, boiled, peeled, mashed and kept warm
• 2 1/2 teaspoons instant yeast (not rapid rise)
• 1 teaspoon sugar
• 1 3/4 cups all-purpose flour
• 1 tablespoon vegetable oil
• 3/4 teaspoon salt
• 1/2 cup milk
• 2 cloves garlic, cut in half

Preparation:

1. Place the ingredients in the order given, except the garlic, in a mixing bowl. Using the paddle attachment, combine the ingredients until well moistened.
   
2. Switch to the dough hook and knead for 5 to 7 minutes or until smooth and elastic. Transfer to a greased bowl, cover and let rise until doubled.
   
3. Separate dough into 4 portions, shape into a round and place on a lightly floured board. Cover and let rest 20 minutes.
   
4. In a large skillet, heat 1 inch canola oil to 350 degrees. Flatten and stretch dough to about an 8-inch diameter. Fry one at a time about 2 minutes per side or until golden. Drain on paper towels.
   
5. Serve hot rubbed with garlic clove and sprinkled with salt. Variations include topping with sour cream and chopped dill or shredded Emmenthaler or Gruyere cheese. Or, for a sweet version, sprinkle with cinnamon sugar or confectioners' sugar.

Aloo Chaat

Ingredeints

Aloo / Potatoes Cubes - 2 cups (boiled)Bread Crumbs (optional)Onions - 1/2 cup, choppedCoriander + Mint + Green Chilli Chutney - 1 tspSweet Tamarind ChutneyGinger - Garlic Paste - 1/4 tspChaat Masala Red Chilli Powder Jeera / Cumin powderLemon JuiceYogurt / Curd - 2 tspBlack salt or Salt to tasteCoriander leaves, chopped & SevOil for Deep fryMethod
Boiled the potato cubes. Mix with Bread crumbs and deep fry till golden color. Remove & drained. keep asideTake a bowl add onions, ginger garlic paste and chutneys and sprinkle with chilli powder, jeera powder, chaat masalaSprinkle salt, lemon juice & curdGarnish with coriander leaves & Sev & Serve

Chana Chaat in a Papadum Bowl

Chana Chaat in a Papadum Bowl
Serves 4
Vegetarian, vegan if you skip the yogurt

• 2 T. tamarind concentrate
• 2 T. boiling water
• 1 t. agar-agar powder
• 2 t. sugar
• 1 black pepper (or other flavor) papadum, cut into 4 wedges
• 2 c. cooked and cooled (or opened, rinsed, and drained) chickpeas
• 2 T. chaat masala (or mix your own)
• 1/2 c. high quality yogurt
• 1 t. mild chili powder
• sprigs of cilantro
• 4 pieces of crystallized ginger, sliced thin

1. Stir together the tamarind concentrate, boiling water, agar-agar powder, and sugar. Taste and add more sugar if needed. Cool in refrigerator. When gelled, whisk vigorously to make a viscous liquid.
2. Working one piece at a time, put a papadum on top of a small ramekin and place in a toaster oven. Toast for a few minutes until golden brown and blistering, occasionally and carefully applying slight pressure to form a bowl shape. Remove from oven and leave in ramekin for a few minutes to cool.
3. Mix chickpeas with the chaat masala. You could also add diced cucumbers, potatoes, or onions.
4. To serve, put a few drops of tamarind sauce on the plate with a medicine dropper, place a few slices of the ginger, add the papadum bowl and top with 1/4 of the chickpeas, 2 T. of yogurt, and a bit of the chili powder and cilantro.

Raj kachori

Ingredients:

• 2 Cups rava • 2 tbsp Maida • 4 Potatoes • 1 Cup curd • 1/2 Cup soaked chana • 10 Papadi • 1 tsp Roasted cumin powder • 1 tsp Red chilli powder • 5 tbsps Tamarind chutney • 1/2 Cup sev

How to make Raj Kachori:

• Boil potatoes and cut it into cubes. • Boil the soaked channa • Mix rava, maida, salt and red chilli powder well. • Prepare dough. • Roll out into rotis of equal size. • Deep fry it. • Make a hole in the centre fried kachoris. • Fill with cubed potatoes, chana, papdi and curd. • Spread red chilli powder, cumin seed powder, tamarind chutney and green chutney. • Put sev on it. • Raj Kachori is ready.