The Taste of Delhi - Authentic Recipes

Hi Friends,

It is not possible to discuss Delhi sans its food. Be it the spicy and tangy golgappa or chole batora; the smell of pakodas or paronthas and who can forget the faludas and the ice-cream in a chilling winter day. This is Delhi meri jaan.

Idea!!! :ideaWhy not tell the world what we enjoy and perhaps they are missing!

Share the most authentic recipes here so that all Dilliwaalis out of town and the rest of India and the world can have a Delhi Day whenever they want. Come on Gals, as I make the first move!!!

 

Golgappa - The Taste of Delhi

Hi Friends,

I couldn't stop myself from posting this tempting 'Golgappa Recipe' for you all. Obviously, golgappa's taste divine only around the street. :rotfl
However, you can give a try if you want to have it in a lazy day or in the middle of the night. Of course, they will be 100% healthy for your children.

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To Make Golgappa ​

<u1></u1> ·1/2 cup Boiled Green Moong (lentils) sprouts
<u1></u1>·2 medium Potatoes
<u1></u1>·1 cup Tamarind chutney
·Golgappa Water
<u1></u1>Boil the moong till just tender. Cool.
<u1></u1>Boil the potatoes and chop coarsely. Cool.
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Pooris for Golgappe​

<u1></u1> These can be made ahead of time. Store carefully in a large airtight container. Take care while storing since they are extremely fragile. Also it is important to take care not to break any as the poori has to hold the Golgappa water and other ingredients.
<u1></u1>
Ingredients:
1 cup Semolina
<u1></u1>½ a cup Wheat flour
<u1></u1>½ a cup "Urad daal" flour *Optional if unavailable
<u1></u1>½ a cup Plain flour
<u1></u1>Note : Use 1 cup of plain flour if you do not use the Udad daal flour
<u1></u1>As per taste Salt or 1 ½ teaspoons
<u1></u1>Water
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<u1></u1>Procedure:
Mix the flours and salt together and knead into a stiff dough adding water a little at a time.
<u1></u1> Add a little oil and knead till the semolina almost dissolves. Knead for a few minutes with oiled palms and cover with a damp cloth.
<u1></u1> Keep aside for 15 minutes.
<u1></u1> Heat oil in a deep wok / kadhai.
<u1></u1> Divide into 1/2 inch balls. Roll out into thin tiny Pooris. and deep fry in hot oil till they puff up and golden brown. Keep Aside.
<u1></u1>

Golgappa Water # 1 ​

<u1></u1> 5 teaspoons of the Golgappa/Paani Puri Masala
<u1></u1>5 to 6 cups of Cold water
<u1></u1>Pinch of black pepper powder
<u1></u1>1/2 teaspoon Chaat Masala
<u1></u1><st1:date year="2002" day="1" month="1">1/1/2</st1:date> teaspoons lemon juice
<u1></u1>Mix all of the above and stir well. Store in an air tight container. Chill. Make a day ahead.
<u1></u1>
<u1></u1>

Golgappa Water # 2 ​

<u1></u1> 1 bunch ( 8 to 9 leaves) Mint Leaves
<u1></u1>7 to 8 cups of Cold Water
<u1></u1>3 teaspoons Black pepper powder
<u1></u1>3 teaspoons Black Salt
<u1></u1>3 teaspoons Salt
<u1></u1>1/2 teaspoon clove powder
<u1></u1>2 teaspoons Cumin powder
<u1></u1>1 inch piece of Fresh Ginger
<u1></u1>1 1/2 teaspoons of Lemon juice
<u1></u1>
Wash the mint leaves . Grind all of the above ingredients in a blender with a little of the clod water. Add the rest of the cold water. Store in an airtight container. Chill in the refrigerator. You can make this a day ahead.
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SERVING THE GOLGAPPA ​

<u1></u1>

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Tap the Poori/Golgappa at the center lightly to make a half inch hole in it.
<u1></u1>Add about 1/2 teaspoon of the potatoes and 1/2 teaspoon of the boiled Moong.
<u1></u1>Now add 1 tbsp of the Tamarind chutney.
<u1></u1>Dip the filled Poori into the chilled golgappa water and serve.
<u1></u1>
Hmmm..I can see all of you rush for the ingredients.. Its definitely going to be a 'Golgappa Day' for IL ladies.
[FONT=&quot]:cheers
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Hi Bhavna,

I'm glad you liked the Golgappa recipe. Try at home and post some other HOT Delhi ka khana recipes for all of us.

Do you know Golgappa is known by different names in different Indian cities. Golgappa is famously called so in most of the North Indian states of Delhi, Haryana, Uttar pradesh, etc, it is called Panipuri in Western India like in Maharashtra, Gujarat, etc. While in Eastern part of India like in West Bengal it is called Phucchka.

Lucky Golgappa, pyar se log kitne naamo se bulate hai. :rotfl


Happy Posting!

Sonia

 

Shahi Tukda - The Taste of Delhi


Thank you everybody for your fantastic response to the 'pyaara' Golgappa recipe. Here's another one for the month - SHAHI TUKDA.

This isan exciting dessert from <st1lace>North India</st1lace> cuisine. [FONT=&quot]Spongy Shahi Tukda melts in the mouth and is extremely delicious in taste. And the best part of this is all the ingredients are always there at home. So if you have guest suddenly calling on you, you know how to impress them. :thumbsup

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[FONT=&quot]Shahi Tukda (Bread with Reduced Milk)[/FONT]
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Ingredients[FONT=&quot]<!--[if gte vml 1]><v:shapetype id="_x0000_t75" coordsize="21600,21600" o:spt="75" oreferrelative="t" path="m@4@5l@4@11@9@11@9@5xe" filled="f" stroked="f"> <v:stroke joinstyle="miter"/> <v:formulas> <v:f eqn="if lineDrawn pixelLineWidth 0"/> <v:f eqn="sum @0 1 0"/> <v:f eqn="sum 0 0 @1"/> <v:f eqn="prod @2 1 2"/> <v:f eqn="prod @3 21600 pixelWidth"/> <v:f eqn="prod @3 21600 pixelHeight"/> <v:f eqn="sum @0 0 1"/> <v:f eqn="prod @6 1 2"/> <v:f eqn="prod @7 21600 pixelWidth"/> <v:f eqn="sum @8 21600 0"/> <v:f eqn="prod @7 21600 pixelHeight"/> <v:f eqn="sum @10 21600 0"/> </v:formulas> <vath o:extrusionok="f" gradientshapeok="t" o:connecttype="rect"/> <o:lock v:ext="edit" aspectratio="t"/> </v:shapetype><v:shape id="_x0000_i1025" type="#_x0000_t75" alt="" style='width:16.5pt; height:16.5pt'> <v:imagedata src="file:///C:\DOCUME~1\ADMINI~1\LOCALS~1\Temp\msohtml1\01\clip_image001.gif" o:href="http://kona.kontera.com/javascript/lib/imgs/grey_loader.gif"/> </v:shape><![endif]--><!--[if !vml]--><!--[endif]-->[/FONT][FONT=&quot][/FONT]

• Bread: 5 slices
• Ghee for frying

Syrup

• Thick rabri (reduced milk): 100 gm
• Sugar: 100 gm
• Rose essence: 2 drops
• Water: 50 ml
• Silver leaf (vark):1 sheet
• Cashew nuts/pistachio for garnish

Method

1. Cut each slice of bread into 4 triangles after trimming their sides.
2. Make a thick sugar syrup by boiling the listed ingredients.
3. Heat the ghee and fry the bread. Soak the sugar syrup for 5 minutes.
4. Arrange the slices on a platter and top it with rabdi.
5. [FONT=&quot]Garnish with silver leaf and nuts. [/FONT]

[FONT=&quot] [/FONT]Tips: Shahi Tukda is a good way of using leftover bread slices effectively.

Let me know if you liked the recipe.

Happy Holi!!!