Muri Mixture - Vizag Beach Road Style - India's Street Food

 

Along Vizag's beach road you can see some small stalls selling Muri Mixture and Raw Banana Bajji. My favourite is Muri Mixture which is served in newspaper cones.

I am from Vizag / Visakhapatnam a beautiful coastal city in Andhra , South India. The thought of Vizag makes me feel so good, brings back all old memories. During my college days I used to drive on my two wheeler along beach road with my friends. I still love doing that specially when it lightly drizzles. We used to take a break near any Muri Mixture stall for a while to enjoy Muri Mixture.  

Ocean Waves in front, drops of rain, Muri Mixture in my hand. Its a fantastic feeling!!!
 I am missing Vizag !!!!! 


Want to pack my suitcase right now... but have to wait for few more days to reach there. 

  

Ingredients

4 cups Puffed Rice / Muri

1 Onion

1 Tomato

2 tablespoons Roasted Peanuts

2 tablespoons Chapped Coriander

3/4 teaspoon Salt

1/2 teaspoon Red Chilli Powder

2 teaspoons Lemon Extract

1. Roast Peanuts. Chop Onion, Tomato and Coriander to small pieces. Place all these in a big mixing bowl. Add Red Chilli Powder and Salt. Remove seeds and squeeze Lemon. 

2. Mix all these well, then Puffed Rice. Mix well and serve immediately.

3. Enjoy .....Vizag Beach Road Style Bhel Puri - Muri Mixture.  

Coconut Red Chilli Chutney

 

Coconut Red Chilli Chutney is spicier than Coconut Chutney that we eat with Idly and Dosa.  It tastes super good with hot rice and a spoon of Ghee. You can eat as it is with Idly and Dosa.

To eat with Idly / Dosa , add 2 more tablespoons of water, grind it to a smooth paste and add tempering (given below). My kids like it as it is with Mini Idli. :) 

Ingredients

1/2 Coconut or  1 cup Grated Coconut

5 Red Chillies

2 tsp Bengal Gram / Channa Dal

1/2 tsp Black Gram / Urad Dal

1/4 tsp Cumin Seeds

1/4 tsp Mustard

1 tsp salt

2 tbsp water

pinch of Asafoetida / Hing

1 tbsp Oil

Tempering for Idli/Dosa Chutney 

1/2 teaspoon Bengal Gram

1/2 teaspoon Black Gram

1/4 teaspoon Mustard

10 Curry Leaves

1 teaspoon Oil

1. Break Coconut. Cut 1/2 of Coconut into small pieces. Clean these pieces, grind them in a processor / mixie for a minute. 

2. In a small pan, heat Oil, add Bengal Gram, Black Gram, Cumin Seeds, Mustard and Red Chilli.[I added only 3 Red Chillies , made this Chutney mild for my kids.]. Fry till Lentils turn light brown colour.

3. Add this to grated Coconut in the processor, add water, salt, grind it till the chutney becomes coarse. 

4. This Chutney goes well with many other South Indian Breakfast Items.

Aloo Gobi - Side Dish for Rotis

 

 

Aloo Gobi , a simple, easy, popular dish from Punjab is everyone's favourite. You see this in almost all the menus of North Indian restaurants.

Aloo Gobi is a dry side dish for Rotis/ Chapatis, made with Potatoes, Cauliflower and some Indian spices. Because it is easy to make, we can include this in our menu, when we have to make so many dishes for parties at home.

I don't add many spices as required to be a perfect traditional dish, as it becomes very spicy and kids will not be able to eat it.

 

Ingredients

1 Cauliflower

2 Medium Potatoes

2 Small Onions

2 teaspoons Chopped Coriander

 1 teaspoon Red Chilli Powder 

1/4 teaspoon Turmeric Powder

1 teaspoon Ginger Paste

1 teaspoon Coriander / Dhania Powder

1 teaspoon Masala Powder

1 teaspoon Salt

2 tablespoons Oil 

1. Chop Onions. Dice Potatoes. Seperate florets of Caulifower. Heat a pan, add Oil, saute Onions for 10 mins. Add Chilli Powder, Turmeric Powder, Ginger Paste, Dhania Powder, Masala Powder and Salt. Saute for 5 mins.

2. Add Potatoes and Cauliflower florets to this. Sprinkle 2-3 tablespoons of Water. Cover it with  a lid for 15 mins. Mix it in between for every 5 mins. When Water completely evaporates, remove it from stove, add chopped Coriander and Serve. You can also add 2 teaspoons of Lemon Juice.

3. Simple and easy :)

Sweet Corn Pakodas / Bites / Balls

 

 

Quick , easy and  great evening snack. Sweet Corn pakoda is a regular snack at our home. This can also be served as a starter. Kids love it. 

 

  

Ingredients

2 1/2 Cups Sweet Corn Kernels

1 Onion 

2-3 Green Chilles

3 tablespoon Rice Flour

1 tablespoons Maida

3/4 teaspoon Salt

Oil for Deep frying

1. Cut Green Chillies to small circles. Chop Onion. If you are using Frozen Sweet Corn, defrost it or boil sweet corn till it becomes soft, remove water. Heat Oil for deep frying.

2. Blend Sweet Corn Kernels for a minute to a coarse paste. Add Maida, Rice Flour, Green Chillies, diced Onions and mix it. Don't put Green Chillies when you are making for kids. Make small balls. No need to add water. Water in Corn is enough to make balls. 

3. When Oil is hot enough, place a ball in Oil. It is always good to try frying one ball first, if it opens up while deep frying, add a teaspoon of Rice Flour and try again. After this, you can fry 5-6 balls at a time. Remove them onto an absorbent paper when they turn to golden brown colour. Rotate corn balls in Oil for even cooking.

4. Serve them with Tomato Ketchup.   

Stuffed Badusha / Balushahi

 

Diwali - Festival of Lights is atlast here.  

  I am waiting for this since an year .

Made few sweets and Savories, bought Diyas, Tapakas, now waiting for ear shattering noise of Crackers. 

 Coming to the recipe, Stuffed Badusha is a sweet made with all purpose flour stuffed with  Dry fruits and Nuts. Badusha or Balushahi  is normally made on the occassion of Diwali.

Click here to see the recipe for Badusha / Balushahi

 

Ingredients 

3 cups All Purpose Flour  / Maida

1/2 cup Ghee

1/4 cup Oil

3 tablespoons Curd

3 pinches Baking Soda

1/4 cup Water

Oil for Deep Fry

For Stuffing

10 Cashews

10 Almonds 

10 Kismis  and / or Dates

For Sugar Syrup 

2 cups Sugar

Water to immerse Sugar

pinch of Elaichi Powder / Cardamom Powder

1. In a bowl, add Maida, Ghee, Curd , Baking Soda. Mix it well, it looks crumbled. Add Water to spoon by spoon, make a tight dough. Add Oil, knead well for 5 minutes. Keep it aside for 20 minutes.

2. Meanwhile, prepare stuffing. Grind Cashews and Almonds for a sec., add Kismis, grind for a minute to a coarse powder.

3. Heat Oil for Deep fry and start making Sugar Syrup. Checking the correct temperature of Oil - Place a tiny ball of Maida dough in Oil it should to raise to surface immediately. Sugar Syrup - In a Sauce pan, add Sugar. Add water to immerse Sugar,  let it boil. Check for Sugar  Syrup - When you see lot of bubbles in Syrup, take a little quantity of Sugar Syrup in a spoon, pour it in cold water. It should form a thin thread. Remove pan from stove, add cardamom powder Heating Oil and making Sugar Syrup takes some time. During this time, we can make Badusha shapes.

4. Badusha Shapes - Make lemon sized Maida ball, flatten it, put 1/2 - 3/4 teaspoon of stuffing in it, fold it half, bring the sides together and make a ball again. Flatten it again, flatten more at the edges. Now fold the edge to make the shape as shown in picture. For more detailed explanation of how to make folds , You can have a look at Badusha . Make 3-4 ready for Deep Fry.

5. Fry these Badushas in hot Oil (after the check) till nice golden brown colour. Drain on an absorbent paper for 5 minutes and then place in Sugar Syrup. Take them out after 5 minutes. 

6. Lastly, if you can't struggle making the shapes,folding the edge, just flatten the stuffed Maida ball ,press in the middle with your thumb and then fry. Easy :). I could make those shapes only after few trials.

7. Wishing all my Family and Friends a Very Very Happy Diwali once again :)