If you are a foodie reading this article then brace yourself for a mouth watering ride, ready to witness the flavor of Indian street food from 29 states of this colorful and cultural nation known as India.
1. Punugulu from Andhra Pradesh
Punugulu are a simple, deep fried snack, a part of Andhra street food, served with a range of chutneys. Eating them with ridge gourd chutney will make a memorable evening this monsoon. It’s a perfect snack or breakfast to make it quick and easy.
INGREDIENTS (SERVES 4-6):
- 2 cups Dosa Batter (recipe below)
- 2 tbsp Rice flour
- 2 tbsp Semolina
- ½ Onions, finely chopped
- 1-2 Green chili, finely chopped
- ½ tsp Cumin seeds
- 1 sprig Curry leaves, finely chopped
- Salt to taste
- Oil for deep frying
- Dosa Batter: Soak 1 cup urad dal and 2 cups of raw rice separately with enough water for 4-6 hours. Drain the water from the soaked rice and dal. Grind rice and dal with little water to a smooth paste. Ferment the dosa batter overnight or at least 8-10 hours. It will rise on fermentation. At the time of preparing dosas, add salt to taste to the dosa batter and mix well
- Add rice flour, semolina, onions, green chillies, cumin seeds and curry leaves to the dosa batter and mix well.
- Heat oil for deep frying and take a spoon of batter and drop in hot oil slowly one by one. You can use your hand instead of a spoon to drop small balls of the batter into the hot oil
- Fry them till golden brown and remove them aside on bloating paper to remove the excess oil.
Recipe Source: http://foodpunch.com/
2.Thukpa from Arunachal Pradesh
Thukpa is Tibetan noodle soup. It originated in the eastern part of Tibet.A bit spicy, a bit hot—it’s made from vegetables and meat and is an ideal supper to beat the cold weather.
- 1 lb Tibetan noodles, similar to spaghetti, cavatelli
- 3 cup assorted vegetables (cauliflower, carrots, green beans,mustard greens, potatoes)
- ½ lb spinach, washed, chopped
- 1 cup onion, chopped
- 1 tbsp garlic, minced
- 1 tbsp ginger, minced
- 1 tsp turmeric
- 1 tspcumin powder
- ½ tsp jwanu (lovageseeds)
- 3 freshchilies, julienned
- 1bay leaf
- 1 cuptomatoes
- ½ cupyogurt
- 2 tbsp soy sauce
- 2 cup vegetable broth
- 2 tbsp mustard oil
- salt and pepper
- 1 tbsp chopped cilantro
1. Cook noodles in boiling salted water until slightly undercooked. Drain and rinse.
2. In a sauce pan heat 2 tablespoons of mustard oil.
3. Add onions, fry till light brown.
4. Add turmeric, garlic, ginger, cumin powder, and chilies.
5. Stir well for 1 minutes.
6. Put the assorted vegetables and stir-fry well, about 5 minutes.
7. To the vegetable mixture add tomatoes, soy sauce, yogurt, broth, jwanu, bay leaf, salt and pepper and cook until vegetables are tender.
8. Add the noodles and stew for 5 more minutes or until nice consistency of the sauce is attained.
9. At last, add spinach and fold into the stewed noodles for a minute or so, until wilted.
10. Garnish with chopped cilantro.
11. Serve with roti.
Recipe Source: http://recipes.wikia.com/
3. Laksa from Assam
Laksa is a popular spicy noodle soup in the Peranakan cuisine,which is a combination of Chinese and Malay cuisine. Laksa consists of rice noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup; either based on rich and spicy curry coconut milk, or based on sour asam (tamarind or gelugur).
- 1 teaspoon black peppercorns
- 1 teaspoon cumin seeds
- 1 teaspoon fennel seeds
- 4 cloves
- 1/4 teaspoon ground turmeric
- 5 to 8 dried arbol chiles, stemmed
- 2 lemongrass stalks
- 3 tablespoons vegetable oil
- 1 pound boned, skinned chicken thighs, cubed
- 1 teaspoon shrimp past
- 3 large shallots, thinly sliced
- 1 can (13.5 oz.) coconut milk
- 1 qt. reduced-sodium chicken broth
- 2 teaspoons sugar
- 3 teaspoons kosher salt
- 1 cinnamon stick
- 6 ounces mung bean sprouts, rinsed
- 8 ounces wide rice noodles
- 1/3 cup fresh mint leaves, torn
- 1/3 cup fresh cilantro leaves, torn
- Lime wedges
- Sambal oelek chili paste
- 2 tablespoons coriander seeds
1. Grind coriander, peppercorns, cumin, fennel, cloves, turmeric, and chilies coarsely in a spice grinder. Peel tough outer layers from lemongrass, then mash core with a meat mallet or small, heavy frying pan.
2. Heat oil in a large pot over medium heat. Add chicken, shrimp paste, shallots, and reserved spices and cook, stirring constantly, until fragrant, 2 minutes.
3. Pour in coconut milk, broth, sugar, and salt; add cinnamon and lemongrass. Bring to a boil, then simmer, covered, 20 minutes.
4. Boil bean sprouts in a large pot of boiling water until softened, 2 minutes. Transfer sprouts to a bowl. Add noodles to pot and cook until firm, 4 minutes. Drain; rinse well.
5. Divide sprouts and noodles among 6 bowls. Ladle in soup (remove cinnamon and lemongrass) and top with mint and cilantro. Serve with limes and sambal.
Recipe Sorce: http://www.myrecipes.com/