Wednesday, 23 April 2014

Aam Ki Launji

The Street Food India

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Ingredeint:


Raw Mangoes – 3 pc.
Mustard(Sarso Dana) Seeds - 5 gms
Cumin (Jeera) Seeds - 5 gms
Carom (Ajvayan) Seeds - 5 gms
Asafoetida (Hing) 3 gms
Turmeric(Haldi) Powder - 5 gms
Oil - 20 ml
Sugar - 10 gms
Whole Red Chilies - 5
Water - 50 ml

Method of Preparation:
Cut the Mangoes into big chunks along with the skin. Take a frying pan and heat oil in it. Season with Mustard Seeds, Cumin Seeds, Carom Seeds, Asafoetida, Turmeric Powder and Whole Red Chilies. After the seeds splutter, add the Mango pieces to it.

Add sugar and water and simmer the mango pieces for 10-15 minutes till the pieces of mango become soft and the gravy becomes thick. This can be served hot as well as refrigerated and used over the week.

Thursday, 27 March 2014

CARROT ALMOND SOUP
This simple soup is high in beta carotene and fiber,

and adds fresh ginger that may help alleviate morning sickness.
Serves 4
5 large organic carrots, peeled and cut into 1-inch
pieces
1 quart organic vegetable broth
1 tsp. minced fresh ginger White part of 2 scallions, chopped
1 cup plain almond milk
Salt and white pepper, to taste
1. Place carrots, broth, ginger, and scallions into

large saucepan. Bring to a boil, then reduce heat to

a vigorous simmer, and cook until carrots are

tender, but not mushy, about 20 minutes.
2. Remove from heat, purée in batches in blender,

and return to pot. Stir in almond milk, and keep

warm until ready to serve (do not boil).
PER SERVING: 69 cal; 1g pro; 1g total fat (<1g sat

fat); 14g carb; 0mg chol; 240mg sod; 4g fiber; 8g

sugars

Photography: Pornchai Mittongtare; Food Styling: Liesl maggiore; Prop Styling: Robin Turk
coteursy:- http://amazingwellnessmag.com/carrot-almond-soup/

Monday, 24 March 2014

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Best Quality Pure Vegetarian  Catering all over Northern India & Tiffin Service in South Delhi 

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and prepared to serve your guests.We not only bring along 10 years of non-stop experience and popularity with us, but we also stay in tune with today’s trends and festive exuberance. That’s how we’re now serving Indian as well as several global cuisines in our menu so that you can choose what’s best palatable to your esteemed guests. The StreetFood Caterers has always sought to convert food and festivity into a fiesta of cultural rejoicing without losing its traditional roots. We do not regard our profession as a mere business venture. We do it with devotion and duty.

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Friday, 21 March 2014

Dry plumes sauce (Aloo Bokhara Chatni)

Ingredients:
250 grm Dry plumes (Aloo Bokhara)
1 cup Sugar
1 drop red food color (optional)
Salt to taste
Red chilli powder to taste
1 1/2 tsp White cumin (grounded)
2-3 Green cardamom
1/2  cup tamarind sauce
Dry fruits (Almond, pistachio) As required
2 cup Water

Instructions:
Wash the Aaloo Bukhara thoroughly and soak them in some water for about 2 hours.
In a saucepan add about 1/2 a cup of water, the sugar and the Aloo Bukhara and tamarind and cook it on low heat.
Add the food color if you want the sauce to take on a reddish tinge.
When the sauce is thick and the pits have been separated from the Aaloo Bokhara, remove from heat and put aside to cool.
Serve as a condiment.

Vegetable Biryani

Ingredients for Vegetable Biryani
Basmati rice - 1 cup (washed, cleaned and soaked in 

water for ½ hour)
Desi ghee - ¼ cup
Oil - ¼ cup
Curd - ¼ cup
Cumin seeds - ½ tsp
Turmeric powder - ¼ tsp
Green chilly - 2 (sliced lengthwise)
Coriander powder - 1 tsp
Red chilly powder - less then ¼ tsp
Salt - 1.5 tsp
Saffron - 20-25 threads
Cashew nuts - 2 tbsp
Raisins - 1 tbsp
Ungrinned spices:
Cinnamon - ½ inch piece
Black cardamom - 2
Nutmeg (jaifal) - 2 pinch
Bay leaf - 1
Clove - 4-5
Green cardamom - 3
Black pepper - 8-10
Green vegetables
Cauliflower florets - 1 cup
Green coriander - 2 tbsp (finely chopped)
Capsicum - 1 (cut into 1 inch thin pieces)
Carrot - 1 (cut into 1 inch thin pieces)
Beans - 10-12 (cut into 1 inch pieces)
Potatoes - 2
Tomato - 2
Mint leaves - 10-12
How to make Veg Biryani
Boil rice firstly for making veg biryani. Boil 5 

cups of water in any utensil. Add bay leaf, cloves, 

cinnamon stick, and peeled black cardamom in water. 

When water starts boiling add rice in the water and 

cook the rice 80% only because they will be 

pressurized later.

Rice gets cooked completely during this process.
Meanwhile fry vegetable in a pan. Heat oil in a pan 

and firstly fry potatoes on high flame. Slice them 

length wise. Fry until they get light brown color. 

Add cauliflower florets and carrot in the pan for 

frying. Fry on high flame for 1.5 minute only and 

take then out. Fry capsicum for 1 minute only and 

take it out in plate (Keep the vegetables crunchy, 

don’t fry them too much)
Now strain the rice with help of a sieve. All excess 

water will be drained out in the utensil kept below. 

Keep the sieve filled with rice on other place so 

that they get cooled quickly. Remove bay leaf and 

cardamom skin from the rice and make them cool.

Prepare masala in the same pan used for frying 

vegetables. Roast cumin seeds in hot oil. Add ginger 

paste, green chilies, turmeric powder and coriander 

powder and roast a little. Cut tomatoes into small 

chunks and add in the masala. Cook until tomatoes 

get mashed properly. Add salt, red chilly powder and 

coarsely grinned gram masala (2 cloves, black 

pepper, ½ inch cinnamon stick, green cardamom) in 

the pan. Roast the masala. Now add curd in the 

masala and roast for few minutes more. Masala is now 

ready. Now add fried vegetables in the masala and 

mix nicely. Vegetable for biryani is ready. Rice has 

also come to room temperature.

Biryani:
Take one big and heavy utensil, add 1 tsp ghee and 

layer half of he rice. Now layer the prepared 

vegetables on top of the rice and spread it evenly. 

Layer rest of the rice on top the vegetables and 

spread them evenly. Sprinkle cashew nuts and raisins 

on surface of the rice, add green coriander and mint 

leaves too. Pour 4 tbsp melted ghee from top. Soak 

saffron in 2 tsp water and sprinkle it on top of the 

rice. Now cover the biryani tightly and properly and 

dum (pressurize) it for 15 minutes.
Open the lid of utensil and mix all ingredients 

nicely. Hot and tasty veg biryani is ready. Serve 

biryani with curd, chutney or raita.
Suggestion:
If you prefer eating onions, then take 2 onions 

chopped thinly and fry them as well. Layer the 

onions on top of the rice. Rests repeat the same 

procedure. Mix all ingredients and veg biryani is 

ready.

Thursday, 20 March 2014

The StreetFood India Catering & Tiffin Services

 Best Quality 100% Pure Vegetarian Tiffin in South Delhi

&

 Catering Service all over Northern India.

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100% Vegetarian Best Quality & Hygienically Cooked Home Made Food starting at Rs60 only.

We also provide Catering Services for all kind of needs with focus on giving top quality vegetarian food and quick service.

Specialized in Catering Services for Birthday Parties | Picnic | Kitty Parties | Corporate Catering | Marriages / Weddings etc.

Contact Now: 8860534567
E Mail-  info@thestreetfoodindia.com

We provide Tiffin Service in South Delhi and Catering Service all over Northen india

We use finest grade ingredients as spices, vegetables,pulses etc.in our preparations.

Food without Onion & Garlic also available.

Monthly Packages at Discounted Rates also available.

Preferred Order Timings for Tiffin: Lunch by 11 & Dinner by 6 pm.

Free Home Delivery within 2km kalka Ji.

Tuesday, 18 March 2014

Besan ki Barfi

Caterer in Delhi 100% Pure Veg. Food Artist - Wedding Party, Birthday Party, Corporate party, Kitty Party,Venue, Flower Decoration
Ingredients
Gram flour (besan) - 2 cup (250 grams)
Sugar - 1 cup (250 grams)
Desi ghee - 1 cup (200 gram)
Milk - 2 tbsp
Cashew nuts - 2 tbsp
Pistachios - 1 tbsp
Green Cardamom - 4
How to make Besan ki Barfi

Take gram flour (besan) in a plate; add milk and 2 tbsp ghee.  Mix all the ingredients with hands and strain the mixture in a steel sieve to get fine granules of besan.  After making even granules of besan, the taste of barfi increases many times.
Cut one cashew nuts in 6-8 pieces.  Thinly slice the pistachio.  Prepare fine powder of cardamom after grinding it.
In a pan; heat ghee.  Add the besan in ghee and continuously stir the mixture until you get good aroma out of it or till it gets light brown color or the ghee starts separating from the mixture.  Take the roasted besan out in a plate.
Add sugar and ½ cup water in a pan. Cook sugar until it melts.  After the sugar melts cook for 2 minutes more and check it.  Take little amount of sugar in a plate and check whether it has two thread consistency or not.
Add besan in the sugar syrup and cook for 1-2 minutes.  Add cashew nuts and cardamom powder as well.  Check whether it has thick consistency or not.
Grease any plate or tray with ghee.  Pour the besan mixture and spread it evenly on the plate.  Sprinkle pistachios on the surface of the barfi.  Press them slightly so that they get set in the mixture.  Keep the barfi for freezing for 1-2 hours.
Cut freezed besan barfi in any shape as per your desire.  Very delicious besan barfi is prepared.  Store it in air tight container and enjoy eating for 15 days.
Suggestions:
While roasting the besan, stir it continuously.  Make sure it doesn’t stick to the pan.
Keep checking the sugar syrup.  If the barfi doesn’t freeze even after 6 hours then again add barfi in a pan and roast for 2-3 minutes more in 2-3 tbsp of ghee.
If  besan barfi has become harden then add 2 tbsp of milk in a pan and add barfi in the hot milk.  Cook on medium flame until it becomes soft.  Pour all the mixture on a greased plate and keep it for freezing

Monday, 17 March 2014

Festival Achievement

 


Achievement The StreetFood India Sold- 
2000+ Kg Rasgulla
2700+ Kg gujiya
Happy Holi
&
Thank You Buyers..


Book orders for your 
                                           Wedding, Birthday, Corporate party, Kitty Party 

                                                         http://www.thestreetfoodindia.com/

Sunday, 16 March 2014

Happy Holi

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Best Caterer in Delhi 100% Veg. Food Artist Wedding, Birthday, Corporate party, Kitty Party,Venue, Flower Decoration.




Saturday, 15 March 2014

Dum Aloo

Enjoy delicious Indian Veg Food


Ingredients
(serves 4)
Baby potatoes 500 gms
Roasted cumin powder ½ tsp
Garam Masala ½ tsp
Kashmiri red chili powder ½ - ¾ tbsp
Ginger powder ½ tsp
Fennel powder ½ tbsp
Green cardamom powder ¼ tsp
Clove powder ¼ tsp
Fresh yogurt 2 tbsp
Salt 1 ¼ tsp
Oil to deep fry
Ghee (clarified butter) 1 tbsp
Asafoetida a pinch
Bay leaves 2
Green cardamoms 2
Black cardamoms 2
Clove 4
Cinamom stick a small piece
Water about 1¼ cups
Others
Water 4 cups
Salt 2 tsp
Dough to seal the edges
Flour ¾ cups
Water to make dough
Dum Aloo
Method of preparation

Peel off the baby potatoes and wash them thoroughly. Now poke the potatoes well from every side. Poking can be done by fork.
Wash the poked potatoes well and soak them in saline water for about half an hour.
In a bowl take yogurt, add all the powder spices except salt and asafoetida. Mix well and keep aside.
Now take the potatoes out from the water and pat them dry with a kitchen towel.
poked potatoes soaked in saline water spices soaked in yogurt
Heat oil in a wok, and deep fry the potatoes on medium heat until golden brown. It takes about 10-12 minutes to fry the potatoes. Take out the potatoes on the kitchen paper.
Let the fried potatoes cool down . Now poke the potatoes again with a tooth pick. This time the tooth pick will easily go inside the potatoes.
potatoes are being deep fried second round of poking of fried potatoes
Heat ghee in a wok. Add all the whole spices and asafoetida. Fry for a few seconds.
Now add yogurt in which we have already soaked spices. Fry until the masala leaves the sides of the wok.
Add fried potatoes and salt. Mix in well with the spices. Fry for a minute.
Add water. Mix well and cover the lid.
Cook on a very low heat for about 15 minutes.
After 15 minutes cooking
Spicy Dam Aloo is ready to serve. Serve with roti, naan or with Puri.

Tips

Poked potatoes are soaked in saline water so they can absorb the salt inside . The longer you soak the potatoes the better it would be.

This is a spicy preparation! Reduce the amount of kashmiri chili powder and ginger powder if you want a milder recipe.

Thursday, 13 March 2014

***********MOONG DAAL HALWA***********


Ingredients

1 cup - Split (Yellow) Moong dhal
1/2 cup Ghee
3/4 cups to 1 cup Sugar (as your sweet tooth demands)
1/2 cup Milk (or water - I did something in the middle! Used Low fat milk! Its just little better than water)
Cashews/ raisins roasted in ghee for garnish.
1/2 tsp cardamom powder
Few strands of Saffron
1:-Soak 1 cup moong dal overnight.
2:-Note: You can optionally dry roast the lentils in a skillet until aromatic and lightly golden and then soak it in water. It helps to enhance the taste and fragrance of this dessert though it is optional.
3:-Next morning, grind to a paste.
4:-Take a heavy Kadai/ Non stick skillet. Heat 1-2 tsp of ghee and saute the cashews and raisins, until the raisins get all puffy and cashews are roasted.
5:-In the same skillet, add 1/4 cup of ghee and warm it up.
6:-Add dal paste and stir continuously, not allowing lumps to form. This part is very tricky since the dhal cooks really fast, irrespective of the ghee.
7:-Keep the heat at the lowest and keep stirring even after the daal becomes thick.This is when your hands will become your enemies and hate you for making them work
8:-Add the rest of the ghee intermittently (I warmed the ghee before adding it) and cook the dhal until aromatic and the ghee starts oozing out.
9:-Meanwhile mix the sugar with water/ milk in a pan and bring to a boil. You can add the saffron and cardamom powder to this mixture. Otheriwise you can simply add them towards the end to the dish directly. Whatever works for you.
10:-Add this slowly to the cooking dal.
11:-Keep the heat low at all times and break lumps if formed while adding the sugar and water/ milk mix.
12Cook until the ghee surfaces and halwah gets a shiny creamy texture.
Garnish with cashews and raisins.

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