Street Food Series: Mixed Fruit Chaat Recipe

Lovely combination of seasonal fruits combined with a special masala, chutney and dried fruits it is truly a treat as lunch or dessert served after lunch. Do you know mixed fruits are one among 15 most important hydrating diets during summer. Street food vendors or fruit vendors across India will surely have this chaat ready by lunch time 😊

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Fruits of choice serving for 4 ( 2 Bananas, 4 Slices Pineapple, 1 Apple, 1 Pomegranate, 2 Oranges, 1 Guava) 
we can also add pears, chikoo and papaya depending on season and availability. 
1/4 Cup Seedless Preserved Dates (Optional)
1/4 Tsp Cumin
1/2 Tsp Fennel
1/2 Tsp Pepper Corns
3 Pods Cardamom
1/4 Tsp Black Salt Powder or 2 Small Pieces Black Salt
1 Tbsp Coriander Chutney Click here for Recipe
1 Tbsp Sweet Tamarind Chutney Click here for Recipe
1 Tbsp Chilly Flakes
1 Lime Juice
1/2 Tsp Chaat Masala
Honey or Sugar (Optional)

Using a mortar and pestle pound and coarse grind the fennel, cumin, black salt, cardamom and peppercorns.

Discard the cardamom skin which can also be used in masala chai.

First Wash, peel and prep the fruits which will not discolor immediately after chopping just before serving chop and add banana and apples as both the fruits tends to discolor once chopped.

1. Peel the orange, remove fiber white outer skin then open each segment orange and reserve only the orange supreme or flesh. Discard all the fibers.

2. Wash and remove the stem portion of guava chop into bite size cubes.

3. Chop pine apple slices into bite size cubes.

4. Peel the pomegranate reserve the seeds.

Just before serving core the apple and chop the banana.

5. Wash and core the apple chop into bite size cubes.

6. Peel and chop the banana.

Add all the prepped and chopped fruits to a large mixing bowl.

Start adding all the masalas and chutney to the fruit.

Add 1 tbsp of the coarse crushed masala followed by the coriander and tamarind chutney.

Sprinkle chaat masala, chilly flakes and mix all the ingredients.

Just before serving squeeze in lime juice.

Divide and serve equal portion of fruit in plate garnish with dates or raisins sprinkle chaat masala and serve right away...Enjoy😍

Street Food Series: Aloo Chaat Recipe

Aloo chaat has always been a favorite winter snack. Street hawkers in south have various names for this dish some call it Bombay, Delhi aloo or chutney. Right season to find these baby potatoes for this recipe are from December to March all root vegetables are in abundance and very tasty.
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500 Grams Aloo or Baby Potatoes
1 Tbsp Cumin Seeds
1 Tbsp Fennel Seeds
One Small Piece Black Salt or 1/4 Tsp Black Salt Powder
1 Tbsp Chilly Flakes or Chilly Powder
1 Tbsp Chaat Masala
Coriander Chutney Click for Recipe
Tamarind Chutney Click for Recipe
1 Pomegranate Seeds
1 Onion (Finely Chopped)
Fist Full Coriander (Finely Chopped)
1 Lime Juice
Oil for frying
Salt and Pepper Powder as per taste...

When ever I find good quality baby potatoes I tend to par boil and store it in a airtight container refrigerated until use. We can also freeze these potatoes till use if its par boiled.

Wash the potatoes properly. I normally soak a batch of potatoes in water for 15 which helps to remove excess dirt/mud then rinse it thrice before cooking.
Check the potatoes once before cooking. Chop into halfs or quarters depending on size of the potato. 

Bring 4 Cups water to rapid boil add 1 tbsp coarse salt. Reduce the flame to medium high gently drop the prepped up potatoes allow to cook on medium flame.

Cook the potatoes for 10 to 15 minutes until the center of the vegetable is tender yet firm.

Remove the cooked potatoes from flame rinse in cold water to stop cooking further. Drain excess water in a colander before storing in airtight container always refrigerate after cooking.

Using a mortar and pestle crush the fennel, cumin and blacksalt until coarse. this is a special masala used by chaat houses and street hawkers.

Heat 1 1/2 Cups oil in a heavy bottom wok bring the oil to smoking temperature on low flame.

Once the oil reaches smoking point gently drop 1 cup potatoes to the oil and fry on medium to low flame for 5 minutes. Gently keep tossing from side to side ensuring all potatoes turn crispy evenly.

Finally place on high and fry the potatoes till golden brown in color drain excess oil and spread on a paper towel to drain excess oil. make sure to prepare chaat while the potatoes are still hot and crispy.

Fry the second batch of potatoes while your preparing chaat with all ready fried potato.

Lets assemble: In a large mixing bowl add the fried aloo followed by the coriander and tamarind chutney, coarse ground fennel powder, 1/4 Tsp chaat masala, chilly flakes or chilly powder, lime juice, salt and pepper powder as per taste mix all the ingredients till well coated.

Serve the potato in a serving platter or plate garnish with chopped onion, pomegranate seeds, coriander leaves, sev and lime juice...Serve hot...EnjoyπŸ˜‰ 

Discovering the Delectable Delights of Belgian in namma Bengaluru

I was recently invited by the Belgian Waffle Factory for a tasting session. Belgian waffle factory is nestled amidst culture rich hub on Brigade road, Bengaluru. Surrounded by colleges, charming cafes, micro brews, restaurants, huge shopping city center and parks.

This dessert place is truly a fantastic addition to our culture, menu consists of best sellers, create your own waffle, bubble waffle wraps, small snack menu offering fries, cheese bites and nachos. The overall concept is a QSR dessert option after a huge meal or a quick snacking option at an affordable price.

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We started our tasting with a Waffle named Sin. Base was a crispy and fluffy chocolate waffle, sandwiched with generous nutella inside, smothered with milk chocolate sauce outside and garnished with chocolate chips.  

Every bite of this waffle was so rich no wonder its their best seller. I loved the waffle for its warm yet crispy texture and the over dose of chocolate. 
One can binge on various delicacies but the craving for a dessert is always there. This chocolate waffle truly curbs the craving and hits the spot. We loved every bite of this waffle.

Up Next was the red velvet waffle with cream cheese. This waffle was surely a contrast compared to the overdosed chocolate waffle. 

Although the waffle itself has chocolate the cream cheese filling and fluffy yet slightly sour texture was worth every bite.

They offered us chilly nachos to cleanse our taste palate. This was again a very nice addition to their menu and must try if you visit.

The most awaited bubble wrap waffle which was on my wish list. I have seen so many instagram pics and facebook posts about this bubble wrap waffle but never really knew it was avaiable in Bengaluru.

The bubble waffle which looks fluffy and crispy is very difficult to finish by one person. The waffle iron is in a honeycomb pattern which results in crispy edges and chewy bubbles. Entire waffle has a overdose of chocholate inside topped with whipped cream, scoop of icecream and kitkat.

The end result of this waffle is excellent provided if you have not tasted other waffles from the menu. I would call this a dessert meal on its own. My suggestion is to choose more fruit toppings along with the ice cream and chocolate. 

Over all the waffles were well made. All waffles are 100% Vegetarian not vegan. The special waffle batter with a hint of sour content added to flavor and taste. Endless options for toppings and filling. Belgian waffle is also located in vasanthnagar all offerings are priced reasonably must visit if your in the location.

Restaurant Style Crispy Fried Seer Fish (Poricha Vanjaram Meen)

Lunch homes and eateries across south will surely have seer fish fry on the menu this crispy fried fish is a must try which is normally served as a side dish for biryani/palav or even southindian meals very classic and affordable dish that can be prepared at home.

I have received numerous requests for this recipe over the years. We did have couple fails trying this recipe in our test kitchen but over few attempts I have nailed the crispy consistency and texture of the fish. 

We have not used food color but if you wish to achive the exact color as restaurant then try adding tomato red color to the marination and then fry the fish. The marination quantity is for 2 1/2 kilos fish please adjust the taste and marination according to your taste preference.
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2 1/2 Kilos Seer Fish (for this fried fish recipe try choosing a small or tender seer fish, larger the fillet tougher to fry and achive perfection) 

4 Tbsp Rice Flour
2 Tbsp Corn Flour
1 Egg
1 1/2 Tbsp Vinegar
2 Tbsp Soya Sauce
2 Tbsp Chilly Sauce
5 Tbsp Chilly Powder (Since we are adding rice flour and corn flour the spice level will reduce)

1 Tbsp Pepper Powder
1 Tbsp Cumin Powder
1/2 Tbsp Turmeric Powder
1/2 Tsp Asafoetida
Salt as per taste 
Oil for frying...


Wash the fish fillets gently try and discard the blood from the belly region. Wash thoroughly and reserve the fillets in a colander allowing excess moisture to drain.

Once the moisture has drained transfer to a mixing bowl. Start preparing the marination for the fish. In a mixing bowl add chilly powder, turmeric, cumin powder, asafoetida, chilly sauce, soya sauce and 1tbsp salt.

Mix all the ingredients add egg and vinegar mix well until all ingredients are combined. Add rice flour and corn flour mix well check for salt add only if needed. If the marination paste is too thick sprinkle water to dilute a bit. 

Take each piece of fish fillet gently spread the marination to both sides of each fillet. Once the marination is applied to all fish fillets cover and refrigerated overnight or if you want to prepare fried fish in a hurry marinate for two hours.

Heat 11/2 cups refined oil in a wok on low flame allow to reach temp or get to smoking temp on low flame.

I allowed my fish fillets to marinate overnight, just before frying I removed the marinated fish from fridge and allowed to sit on counter for 10 minutes. 

I've heated the oil while the fish was thawing. Mix all the fish fillets once and check if the fillets are evenly coated with marination.

Gently drop each piece of fish fillet in hot oil and fry for a two minutes on each side. Please place the flame on medium high while frying.

Once the outer cover or marinate starts turning golden brown in color drain excess oil and reserve on tissue paper.

Serve these fish fillets as hot as possible. I garnished the fried fish with crispy fried curry leaves, pepper powder and served along with mint chutney and lime wedges. πŸ˜‰πŸ˜Š 

Street Food Series: Bangalore Masala Puri Chaat Recipe (Red Gravy)

Every region in India has its own local cuisine, when it comes to street food one can easily get confused with the variety of items on the menu plus all dishes are pocket friendly. These street food hawkers have truly curated genius dishes according to ingredients availability in the region. For example in Bengaluru/Karnataka lentils and dried beans are used extensively in the cuisine.

I'm on a quest to document all these classic street food items. Masala puri chaat is one among many famous street food items. I've already posted masala puri recipe during my early years of blogging. 

Over the years I found out that this masala puri is not as complicated as it seems and the recipe I posted earlier contains a lot of ingredients no doubt it is healthy and tasty but the actual masala puri is a very simple recipe to prepare. 

There are two variations green chilly based gravy or red chilly based gravy which again depends on the climate and area where they sell these varieties. Today I'm posting red chilly based masala puri, I have also be posted the green and red chilly masala gravy earlier this recipe is a simplified version.
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Ingredients for Red Masala Gravy:
2 Medium Size Onions
4 Medium Size Tomatoes 
1 Inch Ginger
6 Pods Garlic
2 Green Chilies
Fist Full Coriander Leaves
1/4 Cup Roasted Bengal Gram
1 1/2 Tbsp Red Chilly Powder 
1/4 Tsp Pepper Powder
1/4 Tsp Turmeric Powder
1/2 Tbsp Cumin Powder
1/2 Tbsp Kitchen King Masala
1/2 Tbsp Pav Bhajji Masala
1/2 Tbsp Chaat Masala
Salt as per taste
Water as required...

Peel, Wash and roughly chop all the ingredients onions, tomatoes, ginger, garlic, coriander and chillies add all the ingredients to a wok.

Add all the dry masala powders to the chopped ingredients along with salt as per taste and 2 cups water place on medium flame allow the ingredients to cook and reduce completely.

Once the tomatoes and onions have cooked and has completely reduced remove from flame allow to cool and get to room temp.

In a mixer jar add the roasted bengal gram grind to form a smooth powder. To the ground bengal gram powder add the cooked and cooled tomato masala grind till all ingredients form a smooth paste.

We can add a splash of water to grind all the ingredients to form a smooth paste. 

Transfer the ground paste to the wok back dilute with 1 to 2 cups water adjust salt as per taste place the gravy on low to medium flame bring to boil. 

Make sure to keep stirring the gravy until it reaches boiling point since we added roasted bengal gram it might tend to burn. Finish the gravy with chaat masala. 

This gravy can be prepared ahead of time chilled and stored in the fridge until use. 
We can use papdi or store bought ready made puri for this recipe 

Lets Assemble: 
Ready to use Golgappas or Pani Puris 
2 Grated Carrots
1 Large Tomato (Finely Chopped)
1 Large Onion (Finely Chopped)
Finely Chopped Coriander Leaves
1 1/2 Cups Steam Cooked Peas with salt
1 Boiled and Crumbled Potato (Optional)
Masala Gravy
Chaat masala
Cumin Powder 
Chilly Powder
Fresh Lime as required 

Crush and add a layer of puri I used 4 to 5 puris. Top the puri with approx 1 tbsp of grated carrots, onions, tomato, potato, and peas.

Generously pour two to three ladles of gravy top with a green chutney, sev for extra flavor sprinkle chilly powder, cumin powder, chaat masala and salt. Garnish with coriander and lime juice serve right away. Enjoy πŸ˜‰

This street food is filling and satisfying try preparing this recipe for a large family gathering. We can store the puris, chutney and gravy upto 2 weeks until use. 

Pre plan and prepare this dish there is a lot of other prep up ingredients apart from gravy once all the ingredients are ready it is very easy to assemble.

Unboxing: Unibic Festive Gourmet Cookies + No Bake Fruit Tart Recipe

I was recently contacted by the Unibic marketing team who wanted me to unbox and taste test these Festive Gourmet Cookies. 

1. To begin with I was impressed with the packaging. Cookies remained crispy, it was not stale, nor were the cookies crumbled or cracked. Every set of cookie was individually packed in a tray and sealed.

2. This is a vegetarian product. Comes in a assortment of four various cookies. These festive limited edition gourmet cookies are only sold on Amazon 

3. Benefits of purchasing limited edition or only festive edition product ensures quality and freshness. I enjoyed the flavors and taste of these cookies.
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The cookies in this tin are specially made for unibic and amazon sale it is not available in individual pack.

Every tin contains a 500 rupee gift voucher for next purchase.

Every cookie is individually packed in a tray. Butter cookies, Honey & Raisin cookies, Triple choco chip cookies, Dates & Almond Cookies.

Visit Unibic amazon page for more info

No Bake Cookie Fruit Tarts Recipe Using Unibic Festive Gourmet Cookies πŸ˜€
Unibic Butter Cookies, Almond and Date Cookies, Honey and Raisin Cookies.

Fruits of Choice: I used strawberry, grapes, apples and orange segments.

Whipped cream 
Wash and pat dry the fruits. Chop into tiny pieces.

Using a large star tip nozzle fill the pipping bag with whipping cream.

Neatly arrange the cookies on a serving tray.
Start pipping the whipped cream on the cookie.

Arrange the fruits of choice. Garnish with whipped cream and serve...Enjoy 😊
I enjoyed the flavor, freshness and crunchy cookie base. This recipe makes a wonderful summer time kids activity. unibic cookies are healthy when it is decorated and served everyone would love to indulge.

Out of all the cookies my favorite was the triple chocolate chip cookie. I would love to purchase this on its own.


Street Food Series: Mixed Fruit Chaat Recipe

Lovely combination of seasonal fruits combined with a special masala, chutney and dried fruits it is truly a treat as lunch or dessert s...