Pazham Pori Recipe | Ripe Banana Fritters | Kerala Street Food | Indian Street Food

A heaven for both non-veg and veg lovers, Kerala’s culinary heritage has also extended to street food. Pazham Pori (Ripe Banana Fritters) is a popular street food found in the Chai Kada (tea stalls). In this rainy weather, grab a cup of chai and enjoy with piping hot Pazham Pori.

Ingredients:

2 Nendrapazham / Plantain

2 cups All Purpose Flour

2 tbsp Rice Flour

½ tsp Salt

3 tbsp Sugar

1 tsp Turmeric

Water as required

Method:

.

1. Slice the Nendrapazham bananas cut into thin long slices and remove the skin.

2. In a bowl add all purpose flour, rice flour, salt, sugar, turmeric and water as per required and make the batter of medium consistency.

3. Heat oil in a pan, coat the banana pieces in the batter and fry; each side takes around 3 mins to fry well.

4. Pazham Pori is ready to be eaten with a cup of Chai.

Vada Pav - Authentic Street Style Recipe | Mumbai Street Food | Indian Street Food

If you have ever been to Mumbai or Maharashtra you will know that every nook and corner of the state sells Vada Pav. Spicy Mashed potato balls coated in chickpea flour (besan) and deep fried in oil. This fried potato balls are tucked into a pav which is an Indian style bun and served hot like a burger.

Ingredients:

Medium size potatoes – 5 nos. (boiled)

For Masala Paste (Grind)

·       Ginger chopped into pieces – 1 pod

·       Dark Green Chillies – 5 – 10 nos.

·       Garlic – 10 – 12 cloves

·       Coriander Leaves  - 1 small bunch

·       Mustard seeds – 1 ½ tsp

·       Turmeric powder – 1 tsp

·       Cumin Seeds  - 1 ½ tsp

·       Curry Leaves – Few stems

For the Batter

·       Gram Flour – 2 cups

·       Rice Flour – 2 tbsp (optional)

·       Carrom seeds – 1 tsp

·       Water – 1 Glass 

·       Oil -  2 cups

·       Salt as per taste

Method:

1.    Add water, salt, carom seeds and rice flour in besan and mix.

2.    Pour required amount of water and make a smooth batter.

3.    Mash the boiled potatoes.

4.    Grind everything listed under grind list into a coarse paste.

5.    Heat oil in a pan. Add the ground paste and stir fry till the raw smell goes away.

6.    Mix the paste along with the mashed potatoes and mix.

7.    Adjust salt as per taste.

8.    Make round balls of the potato filling and keep aside.

9.    Heat oil in a kadhai.  Dip the balls in the batter and fry them in the oil.

10. Vadas are done. Keep them inside the pan and serve!

Farania | Grandma Style Aloo Sabzi | Indian Spiced Potato Fry

Summer vacations are drawing a close but memories attached to it never fade. Today we share with you the recipe of our grandma style Aloo Sabzi – Farania which is etched in our hearts as summer vacations / childhood memory.

Ingredients:

• 4 medium Potatoes

• 5 crushed Garlic

• 3 tbsp Oil

•  1 tsp Red Chilli Powder

• ½ tsp Turmeric

• Salt to taste

Method:

1. Cut the potatoes into thin slices and dip in water to avoid blackening.
2. Heat oil in a pan and fry garlic till their raw smell goes away.
3. Add potatoes, stir fry and lowering down the flame and covering with a lid, let the potatoes cook for 10 mins.
4. Add turmeric, red chilli powder and salt and cook for further 5 mins
5. Serve Farania with Roti/ Chapati; it tastes best with simple Dal Chawal.

Bombil Fry | Bombay Duck Fry | Mumbai’s Special Fish Fry Recipe

Having situated at the coast of Arabian Sea, Mumbai has a variety of local fishes that are devoured either as fry or curries. Bombil (Bombay Duck) Fry is a staple fish fry from the coasts of ‘Aamchi Mumbai’.

Ingredients:  

5-6 Bombil/ Bombay Duck

• 1 tbsp Ginger Garlic Green Chilli Paste
• 2   tbsp Kokum Extract
• 1 tsp Red Chilli Powder

• ½ tsp Turmeric

• Salt to taste

• 1 cup Rice Flour

• 5 tbsp Oil

Method:

1. Cut the Bombil fishes into two halves

2. Marinate the Bombil pieces with ginger garlic green chilli paste, Kokum extract, red chilli powder, turmeric and salt.

3. Coat the pieces with rice flour and immediately fry in hot oil on a medium flame.

4. Each side of Bombil takes 3 mins to fry well.

Imli ka Amlana - Rajasthan's Secret Recipe | Imli Sharbat | Indian Tamarind Juice | Summer Special

Do you remember the Imli flavoured Hajmola candy in a pink wrapper we used to get in our childhood! It’s so difficult to find it these days, so a little research let us to this summer drink from Rajasthan – Imli ka Amlana. Imli ka Amlana is the liquid version of our beloved Imli Hajmola candy.

Ingredients:

·       Tamarind – 250 gms

·       Sugar Syrup – 1 glass

·       Black Salt – 1 tsp

·       Common Salt – ½  tsp

·       Cardamom Powder – 1 ½ tsp

·       Black Pepper – 1 ½ tsp

·       Chilled Water – 500 ml

Method:

1.    Soak Tamarind in water for two hours and refrigerate.

2.    After two hours strain the soaked Tamarind for impurities.

3.    In the extracted liquid mix Sugar Syrup, Black Salt, common salt, cardamom powder and black pepper.

4.    If needed add more chilled water and serve chilled !

MANDELI FRY RECIPE

Mandeli Fry

It’s Friday and what could be better than having a crispy fish fry. We bring before you the recipe of Mandeli fry. Mandeli is a local variety of fish and is referred as gold spotted anchovies.

Ingredients:

250 gms Mandeli / Goldspotted Anchovies
1 tbsp Ginger Garlic Green Chilli Paste
2 tbsp Kokum Extract
1 tsp Red Chilli Powder
½ tsp Turmeric
Salt to taste
1 cup Rice Flour
5 tbsp Oil

Method

1. Mix everything well except oil and rice flour.
2. Heat Oil in a Tawa.
3. Coat the marinated fishes with rice flour and shallow fry the fish.
4. Fry each side for 3 minutes on low flame.
5. Serve these crispy mandeli fry hot.

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PAPLET FRY | POMFRET FRY

Pomfret Fry

If you have lived along the coastline, then Paplet (Pomfret) Fry would have been on your platter someday or the other. Today we bring before you our mother’s style of making Pomfret Fry.

Ingredients:

500 gms Pomfret
1 tbsp Ginger Garlic Green Chilli Paste
2 tbsp Kokum Extract
5 tbsp Oil
1 tsp Red Chilli Powder
½ tsp Turmeric
Salt to taste

Method

1. Marinate the fish with all the ingredients except oil.
2. Heat oil in a Tawa and add the fish pieces.
3. Fry either sides on a low flame for 3 minutes.
4. Serve these fish fry along with hot rice.

Learn how to make Bombil Fry: https://youtu.be/narfIJ9bwGI
Learn how to make Mandeli Fry: https://youtu.be/Qbk8y7HXcIw
Learn how to make Prawns Curry: https://youtu.be/8AQnIDBWbJw
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Let us know your valuable feedback, suggestions, queries in the Comments section below or write to us at culturerecipe420@gmail.com.

CURD RICE

South Indian Curd Rice

There is nothing as soul-satisfying as Thayir Sadam aka South Indian Curd Rice in this scorching summer heat.

Ingredients:

2 cups Cooked Rice
250 gms Curd / Yogurt
Few Curry Leaves
2 tsp Crushed Ginger
3-4 Green Chillies
Few Coriander Leaves
5-6 Cashewnuts
2 Dry Red Chillies
2 tbsp Oil
½ tsp Asafoetida
2 tsp Cumin & Mustard Seeds
Salt to taste

Method

1. Mash the rice with a spoon.
2. Add salt and Churn the curd.
3. Mix Curd and Rice together. Mash them again.
4. Heat Oil and add cumin seeds, mustard seeds, curry leaves, ginger, green chilly, dry red chilly and chopped cashew nuts.
5. Fry everything together and add pinch of asafoetida powder.
6. Add the tempering to the rice and mix together.
7. Garnish wth coriander leaves and serve hot.

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INSTANT POHA CHIVDA | POHA BHEL

Poha Chivda

In a rush to go to the office and you’re left with no time for breakfast, then this instant Poha Chivda is all what you need. This Poha Chivda can be made in under five minutes and is packed with nutrients to give a great kickstart to your day.

Ingredients:

250 gms Poha
1 medium Onion
1 medium Tomato
1 Green Chilli
2 tbsp Oil
1 small bunch Coriander Leaves
Lemon Juice (optional)
Salt to taste

Method

1. Heat oil and add poha.
2. Roast the poha for few minutes.
3. Transfer it in a mixing bowl.
4. Mix salt and rest of remaining ingredients.
5. Poha Chivda is ready !

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