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/

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The StreetFood India Caterers Pure Vegetarian food Artist Just the right place to Start preparing for celebrations. We bring trust and Simplicity through our catering to make things easier for you so that you can stay busy with other important tasks. Whether it is a wedding in your fmily or a corporate event of your company, you will find us just as eagera

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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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.

The StreetFood India Catering & Tiffin Services

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 Catering Service all over Northern India.

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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

Web Site:- http://thestreetfoodindia.com

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.

Besan ki Barfi

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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

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Achievement The StreetFood India Sold- 

2000+ Kg Rasgulla

2700+ Kg gujiya

Happy Holi

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Dum Aloo

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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.

***********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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***********MOONG DAAL DHOKLA***********

FESTIVAL CELEBRATION

Ingredients
1 cup yellow split gram(soaked for 2 hrs and grind it)
1 teaspoon chick pea flour
2 teaspoon green chilies and ginger paste
1/4 teaspoon turmeric powder
Salt to taste
1/2 teaspoon citric acid
1 sachet Eno-Fruit-Salt
Red chilli powder for sprinkling (optional)
For Tempering:
1 tablespoon oil
Pinch asafoetida
1 teaspoon mustard seeds
1 teaspoon sesame seeds
For Garnish:
Fresh coriander leaves (chopped)
Method
1:-For batter: Mix all ingredients for batter,and pour in a greased plate.sprinkle red
chilli powder over it.In a hot steamer,steam it for 20-25 min or till done.Cool it.
2:-For Tempering: In a pan heat oil add all ingredients,when done,pour on dhokla,cut and
garnish with fresh coriander.serve hot,as like other dhokla"s it will not taste as good at room 

temperature as HOT.
3:-NOTE: If you wish can ad any chopped greens like,fresh fenugreek or coriander or dill leaves in batter.

Dahi Vada

FESTIVAL CELEBRATION

Vadas
- 1 cup uradh dal soaked over night
- 1 cup water
- 1 liter cold water
- 3tbsp salt
- oil for deep frying

Dahi
- 1kg yogurt
- 1 green chili (or as spic as you like it)
- 1/2 tsp crushed black pepper
- handfull mint leaves
- 1 tsp black salt (rock salt)
- 1/2 tsp cumin powder

How to make it happen

Add 1 cup of water to the overnight soaked urad dal and blitz
We are looking for a smooth batter so add more water if required
Now you have to deep fry them in rough ball shapes
Once the balls are golden dab them on tissue paper to remove as much oil as possible.
In a bowl take 1 liter of cold water and add 3 tbsp of salt and pour you vadas into the saline and leave for 45 minutes
in the mean time, make a paste out of green chili, black pepper, mint leaves, black salt and cumin powder and fold this into your yogurt.
After 45 minutes, arrange you vadas in your serving dish and coat the whole thing with the dahi
Leave the vadas to absorb the yogurty goodness for about 1-2 hours
Serve chilled, OPTIONAL with mint, tamarind sauce and drizzle with some black salt.

COCONUT LADOO RECIPE

Festival celebration

Preparation time: 5 minutes 

Cooking time: 10 minutes 
Makes 12 ladoos

INGREDIENTS:
1 cup of sweetened condensed milk
1 cup of desiccated coconut + more for rolling
12 raw almonds, chopped
1 tsp of butter or ghee + more for greasing

INSTRUCTIONS:

1. Heat the butter/ghee and toast the almonds until golden. Drain and set

aside.
2. To the same pan add the condensed milk and desiccated coconut.
3. Mix well and cook on low flame
until the mixture turns quite thick and starts to roll into a ball. This

took me about 8 mins but will totally depend how much heat you are using,

type of pan, etc. The mixture will stick to your spatula and generally

refuse to get stirred anymore. At that point, give in and turn off the

flame.
4. Add the roasted almonds, mix them in and let the mixture cool enough

for you to handle it.
5. Make ladoos of the desired size and roll them in more desiccated

coconut. You can great your hands with some soft butter or ghee if the

mixture is sticky but if cooked right, it shouldn't be hard to shape them.

If the ladoo mixture is too sticky, return to the pan for a while longer

and cook until ready.
6. Transfer to an airtight container and let them cool completely.

Refrigerate for up to 4 days, just remember to keep them out for some time

before consuming since the ladoos turn a bit hard when refrigerated.
NOTES:
1. The sweetness was perfect since I used equal amounts of coconut and

condensed milk but you can alter this to your taste
2. Use any nut(s) of your choice or leave them out completely
3. You can also use fresh coconut but the shelf life will be lower and you

may need to cook the mixture longer since fresh coconut will be more

moist. Desiccated coconut tasted great actually, not at all dry like I was 

Important Kitchen Tips and Tricks

Important Kitchen Tips and Tricks

1.Vegetables that have been lying in the refrigerator tend to look dull and lifeless. If you want to make a salad, and need your veggies to look fresh, soak them in cold water with a few drops of lime for about 15minutes and they will look bright and delicious.

 2.Slicing cheesecake and other cold desserts is tricky. If you want to make clean slices soak your knife in warm water for a few minutes, then wipe it dry and use to make a clean slice. 

 3.To prevent pieces of cut apple or pear from turning black, squeeze a little lime juice on them or sprinkle a little bit of crushed mustard. 

 4.When boiling potatoes add a pinch of salt to the water. This loosens the potato peal and makes peeling boiled potatoes a lot easer. 

 5.Before cooking cauliflower keep in soaking in water mixed with a teaspoon of vinegar for about fifteen minutes. This not only loosens the dirt and grit but also kills any insects that may be lodged between the florets.

6.When boiling pasta add salt generously, at least one teaspoon per litre of water. The pasta will absorb only as much as it needs, adding extra flavour dish.

 7.To maintain the freshness of herbs like parsley, coriander, basil or curry leaves put them in a plastic bag, blow air into the bag so that it puffs up like a balloon and put the inflated bag in the refrigerator.

 8.Before grating cheese, rub some oil onto the grater. This will ensure that the cheese doesn't stick to the grater. 

 9.To give mashed potatoes a creamy consistency, stir in warm milk.

 10.If you want to quickly ripen some tomatoes, put them in a brown paper bag and store in a dark corner.

11.To ensure that your pasta absorbs the flavour of the sauce, don't cook the pasta in advance. Toss it is sauce, immediately after the cooking liquid is drained. Cooked pasta absorbs flavour best when hot.  12.Dry herbs and spices loose their flavour when exposed to heat and sunlight. To make sure they retain their aroma, keep them in an air tight container inside a dark, cool cupboard.

13.When cooking vegetables don't add salt until the very end. Adding salt early can dehydrate vegetables and reduce their nutritional value.

14.To make puris soft and fluffy use milk instead of water when kneeding the dough.

 15.To ensure that dal cooks quickly, add a little bit of oil and turmeric powder to it before pressure cooking. 

 16.In our warm climate bananas tend to get over-ripe. To stop the process of ripening put bananas in the refrigerator. The skin may turn black, but the fruit itself will remain firm.

17.To prevent rice grains from sticking one has to remove starch. To do this wash the rice several times till water runs clear, then let it soak for 20 mins in clean water. 

18.To get the maximum juice out of a lemon or a lime, roll it hard on the kitchen counter using your palm. This releases more of the juice.

19.When making a tomato based pasta sauce, add a little grated or ground carrot. It adds a small element of sweetness and reduced the acidic, sourness of tomatoes.

20.Avoid using tamarind, lime or other souring agents in green leafy preparations. Acid reduces the nutritional properties of greens.

And last but not least V.V. Important

If you're cooking for someone important — whether it's your boss or a date — never try a new recipe and a new ingredient at the same time.

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THE STREETFOOD INDIA

The StreetFood India Caterers enjoy the rare distinction of being an all in one organizer for all types of functions that our clients could think of hosting. Be it Birthdays, weddings, get-togethers, old friends’ re-unions, wedding anniversaries, kitty parties, engagements, mehndi, New year parties, family outings, seminars, conferences, annual sales meets, company functions, or any other type of function that any of our client may think of hosting, we at StreetFood India Caterers can easily manage all aspects of these functions from their beginning till the very end.