Hungry Panda From Hills

  • The Comforting Food We All Love to Have (Himachali)

    MADRA

    Madra is a traditional Himachali dish often enjoyed as part of the region’s local cuisine, but it’s not typically considered street food in the traditional sense. However, in some parts of Himachal Pradesh, you might find small eateries or stalls serving a simplified version of Madra, especially during local fairs or festivals.

    Ingredients:

    1. Boiled chickpeas or kidney beans.
    2. Thick yogurt (curd).
    3. Ghee (clarified butter).
    4. Spices: cumin, cloves, cardamom, cinnamon, turmeric, and red chili powder.
    5. Ginger-garlic paste (optional).
    6. Besan (gram flour) for thickening.

    Preparation:

    1. Tempering: Heat ghee in a pan and add whole spices like cumin, cloves, and cardamom. Sauté until aromatic.
    2. Curry Base: Add yogurt gradually, stirring continuously to prevent curdling. Mix in turmeric, red chili powder, and salt.
    3. Adding Chickpeas/Rajma: Add boiled chickpeas or rajma to the yogurt mixture and let it simmer, allowing the flavors to blend.
    4. Thickening: A bit of gram flour (besan) may be added to give the dish a creamy consistency.
    5. Final Touch: Garnish with a pinch of garam masala and fresh coriander.

    Street Food Appeal:

    In a street food setting, Madra might be served with:

    • Steamed Rice: A classic combination.
    • Parathas or Rotis: For an on-the-go option.
    • Kulhad (Clay Pot): Some stalls serve it in a clay pot for an authentic feel.
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  • The Comforting Food We All Love to Have (Marathi)

    VADA PAV

     

    The “Indian burger,” is a popular street food from Mumbai. It’s a delicious and spicey snack made with a spiced potato fritter (vada) stuffed in a soft bun (pav) and served with flavourful chutneys. Here’s a step-by-step guide to making Vada Pav at home.

    Ingredients:

    For the Vada (Potato Fritter):

    • 3 large potatoes (boiled and mashed)
    • 1 tsp mustard seeds
    • 1 tsp cumin seeds
    • 1 tbsp oil
    • 1-2 green chilies (finely chopped)
    • 1/2 inch ginger (grated)
    • 1/4 tsp turmeric powder
    • 6-8 curry leaves
    • Salt to taste
    • A handful of coriander leaves (chopped)

    For the Batter:

    • 1 cup gram flour (besan)
    • A pinch of baking soda
    • 1/4 tsp turmeric powder
    • 1/2 tsp red chili powder
    • Salt to taste
    • Water (to make a thick batter)

    For the Chutneys:

    1. Garlic Chutney: Garlic, red chili powder, coconut, and salt, blended into a coarse paste.
    2. Coriander Chutney: Fresh coriander, green chilies, garlic, lemon juice, and salt, blended into a smooth paste.
    3. Tamarind Chutney: Tamarind pulp, jaggery, spices, and water, simmered into a thick sauce.

    Instructions:

    1. Prepare the Potato Filling:
      • Heat 1 tbsp oil in a pan. Add mustard seeds and cumin seeds. When they splutter, add chopped green chilies, grated ginger, turmeric powder, and curry leaves.
      • Sauté for a minute, then add the mashed potatoes and salt. Mix well.
      • Stir in chopped coriander leaves. Let it cool and shape the mixture into small balls.
    2. Make the Batter:
      • In a bowl, mix gram flour, turmeric powder, red chili powder, and salt. Add water gradually to make a thick batter. Add a pinch of baking soda and mix well.
    3. Fry the Vadas:
      • Heat oil in a deep frying pan.
      • Dip each potato ball into the gram flour batter, ensuring it is evenly coated.
      • Deep-fry until golden brown. Remove and drain on paper towels.
    4. Prepare the Pav:
      • Slice the pav buns horizontally without cutting them entirely.
      • Toast them lightly with butter (optional).
    5. Assemble the Vada Pav:
      • Spread garlic chutney on one side of the bun and coriander chutney on the other.
      • Place a fried vada in the center. Add tamarind chutney if desired.
      • Press gently to close.
    6. Serve:
      • Serve hot with fried green chilies on the side for an authentic Mumbai street-food experience.

  • The Comforting Food We All Love to Have (Gujarati)

    Dabeli

    A popular street food from Saurashtra region of Gujarat. It’s a spicy, tangy, and flavourful snack made with pav (maida/atta bun) stuffed with a mixture of mashed potatoes, chutneys, and spices, and garnished with pomegranate, peanuts, and sev. Here’s how to make it:

    Ingredients:

    For the Filling:

    • 3 medium-sized potatoes (boiled and mashed)
    • 1 tbsp oil
    • 1 tsp mustard seeds
    • 1/2 tsp cumin seeds
    • 1/2 tsp asafoetida (hing)
    • 1/2 tsp turmeric powder
    • 1 tbsp red chili powder
    • 1 tsp garam masala
    • 1 tsp cumin powder
    • Salt to taste
    • 1-2 tbsp tamarind chutney
    • 1-2 tbsp date chutney (optional)
    • 1 tbsp sugar (optional)
    • 2 tbsp chopped coriander (cilantro)
    • 1 tbsp lemon juice

    For Garnishing:

    • 1/4 cup pomegranate seeds
    • 1/4 cup roasted peanuts (crushed)
    • 1/4 cup sev (crispy chickpea noodles)
    • Fresh coriander leaves

    Instructions:

    Preparing the Dabeli Masala

    To add an extra layer of flavor, you can make your own Dabeli masala. Dry roast 1 tbsp each of coriander seeds and cumin seeds, 1 tsp fennel seeds, 2 dried red chilies, 1-inch cinnamon stick, 2 cloves, and a pinch of black peppercorns. Once roasted for a couple of minutes, grind them into a fine powder. This masala will give the filling its signature taste.

    Making the Potato Filling which is going to burst in your mouth

    1. Heat the oil in a pan and add mustard seeds and cumin seeds. Let them splutter for a few seconds. Add asafoetida (hing) and turmeric powder, followed by the homemade Dabeli masala.
    2. Add the mashed potatoes: Add the boiled, mashed potatoes to the pan and mix well, ensuring they are coated with the spices.
    3. Spice it up: Add red chili powder, garam masala, cumin powder, and salt. Stir everything together.
    4. Add tamarind chutney for tanginess
    5. Finishing touches: Stir in fresh chopped coriander leaves. Let the filling cook for a few more minutes, allowing all the flavours to blend.

    Step 3: Toast the Pav

    1. Slice the pav horizontally, leaving one side intact. Heat some butter in a pan or tawa.
    2. Toast the pav: Place the pav on the pan, cut side down, and toast it until golden brown and crispy. You can also apply a little butter on the inside before toasting for extra richness.

    Step 4: Assemble the Dabeli

    1. Stuff the pav: Take one toasted pav and spread a generous amount of the potato filling onto one half of the bread.
    2. Garnish: Top the filling with pomegranate seeds, crushed roasted peanuts, sev, and a little extra coriander.
    3. Close the pav: Press the pav together to ensure the filling stays intact.

  • ABOUT ME

    Hungry Panda From Hills, A Panda that has roamed the country far and wide. Foodie at heart and a media sales professional with over 12 years of experience in the industry. I’ve spent much of my career navigating the fast-paced world of media  helping clients find their true passion while mine lies in the kitchen. Cooking has always been my sanctuary—a way to unwind, express creativity, and connect with my loved one over shared meals.

    Recently, I’ve taken a leap and launched my passion towards the stars: I’ve started my own home kitchen, wherein I try and serve the comforting street food (https://akash-verma.dmlearning.in/the-comfort-food-we-all-love-to-have-maharashtra/) that we all crave for. It’s been an exciting journey, and I’m thrilled to share it with you here.

    Whether you’re looking for comforting quick to have snacks, weeknight dishes, or a peek into my culinary experiments, this blog is a space for food lovers to discover, savour and enjoy. Join me as I combine my love for cooking with my expertise in media to create something truly special. Let’s embark on this delicious adventure together!

     

    “MEDIA SALES BY WEEKDAYS, FOOD ENTHUSIAST BY WEEKENDS…….or SOMETIMES THE OTHER WAY AROUND”