Pav Bhaji – Indian street food



One tsp Oil 4 cubes Large Butter, finely chopped
1 Cup Onion, chopped
One tsp Ginger-Garlic paste
1/2 Cup Lauki, chopped
1/2 Cup Capsicum, chopped
1 Cup Potatoes, chopped
1/2 Cup Beetroot, chopped
Two tsp Salt
One tsp Chili powder
Three tsp Pav Bhaji Masala
One tsp Red chilli powder
1/2 Cup Tomato puree
One cube To taste Butter
1 Bunch Coriander leaves


1.Heat oil in a pan. Add cubes of butter along with onion

2. Saute till golden brown and then add ginger garlic paste. Mix well.

3. Now add chopped lauki along with coriander and mix well, followed by a cup of chopped potatoes. Mix and mash well together.

4. Add chopped beetroot, salt, chilli powder and pav bhaji masala to the mashed mixture. Mix well.

5. Now add the tomato puree.

6. Mix the tomato puree thoroughly and then add butter followed by coriander leaves to the cooked bhaji. Mix thoroughly.

Prepare Pav:

1. Spread some butter all over the pav.
2. Sprinkle pav bhaji masala over it.
3. Toast it on the pan for a while till it becomes golden brown.
4. Serve hot along with a lemon wedge, chopped onion and green chilli.

Jian Bing  – Chinese street food



Two tablespoons millet flour
Two tablespoons soya milk
1/2 teaspoon vegetable oil
One teaspoon water, if needed
One tablespoon Chinese black bean sauce
One teaspoon water
1/2 teaspoon Asian hot chilli sauce, or to taste
One teaspoon water
cooking spray
One egg, beaten
1/2 spring onion, sliced
One tablespoon of torn fresh coriander leaves
Two whole crackers


Prep:15min › Cook:5min › Ready in 20min
Whisk together millet flour, soya milk and vegetable oil in a bowl to make a batter the consistency of thick cream. Add a teaspoon of water to thin the batter, if necessary.
Mash the black bean sauce in a small bowl with one teaspoon of water to make it easy to spread. In a separate small bowl, mix the hot chilli sauce with one teaspoon of water. Set the sauces aside.

Spray a large frying pan generously with cooking spray, and heat over medium-low heat. Pour the batter into the pan, and spread evenly to make a thin crepe. Cook the crepe for 1 to 2 minutes, until firm. Pour the egg evenly over the crepe. Cook an additional 1 to 2 minutes, until the egg is set. Sprinkle the crepe with green onion slices and coriander leaves, pressing them firmly into the cooked egg.

Flip the crepe and spread with bean sauce and chilli sauce. Place the crackers in the centre of the crepe, leaving about 5mm of space between the two crackers. Flip the top third of the crepe down over the crackers, flip the bottom third up, and then fold the crepe in half so the crackers are stacked on top of each other in a tidy package. Serve hot.

deep-dish pizza – AMERICAN street food



One tsp dried yeast
1/4 tsp cream of tartar
One tsp caster sugar
250g strong (baker’s) flour
1/4 cup (60ml) olive oil, plus extra to drizzle
One small eggplant, cut into 2cm pieces
One red capsicum, cut into 2cm pieces
One zucchini, cut into 2cm pieces
1 1/4 cups (125g) grated mozzarella
1/3 cup (25g) grated pecorino
One garlic clove halved
400ml good-quality pizza sauce
Basil leaves, to serve


1. Combine yeast, cream of tartar, sugar and 150ml warm water in a bowl. Set aside for 10 minutes or until the mixture starts to froth.

2. Place flour in a bowl with one tsp salt. Add yeast mixture and oil, then bring the dough together with your hands. Transfer to a floured surface and knead for 5-6 minutes until smooth and elastic. Transfer to an oiled bowl, cover with plastic wrap and set aside in a warm spot for 1 hour or until doubled in size.

3. Meanwhile, preheat the oven to 180°C. Line a baking tray with baking paper. Place eggplant, capsicum and zucchini on the tray, drizzle with extra oil and season. Roast for 15 minutes or until tender. Set aside. Increase oven temperature to 200°C.

4. Meanwhile, combine the mozzarella and pecorino in a bowl.

5. Brush a 22cm or 24cm cast-iron pan with extra oil, then rub all over with the cut side of the garlic. Knock down the dough, then, using your hands, stretch the dough until it is large enough to line the pan halfway up the side (or roll out with a rolling pin). Scatter over half the cheese mixture, then the roasted vegetables, then the pizza sauce. Top with the remaining cheese mixture.

6. Bake for 25 minutes or until the dough is puffed and golden around the edges, and the cheese is bubbling. Rest for 5 minutes before serving topped with basil.

sushi – Japanese street food


Ingredients – Sushi rolls

Seaweed sheets
Bowl of water
Bamboo Sushi Mat
1/2 lb salmon (for salmon roll)

To make sushi rice

This method uses a 4 step process
Rinse – 10 mins
Soak – 20 – 60 mins
Boil – 20 mins
Sit to steam ten mins
Can be done with or without a rice cooker


Once rice is cooked, season it and leave to cool.
Place a small handful of rice on the rough side of the Seaweed sheet, leave 2cm at the top of the roll.
Gently press the rice along the centre to create a groove

If using Salmon, slice rectangular pieces to 1 cm thick and then slice in half. Place slices into the groove you’ve already created.

To wrap: dip your fingers in water and transfer the water to the top of the Seaweed sheet, this will make it soggy and start to curl, before it curls, make sure the salmon roll is rolled up the smooth side until it reaches the wet side which will then make the sheet stick to itself.

Souvlaki – Greek street food


Ingredients – Chicken Souvlaki

4 Boneless chicken breasts
4 tbsp olive oil
juice of 1 lemon
One clove of garlic minced
2 tbsp dried oregano
salt and pepper to taste

Preparation time: 15mins
Cook: 15mins

Place the chopped chicken into a bag and marinade in the Oregano, lemon juice, olive oil and garlic for around 60 – 120 minutes in the fridge.

Once marinating is complete, thread the chicken on to the water soaked skewers and cook on a grill or in a griddle pan on high heat for 8 to 10 minutes occasionally turning so they are nicely coloured all around and cooked through

How to make the Tzatziki

150g Greek yoghurt
1/2 cucumber
1tbsp olive oil
1tsp lemon juice
1tsp chopped or dried mint
pinch of salt and pepper to taste

Peel, de-seed and chop cucumber, mix through with salt in a sieve and wait for the water to stop dripping.
Combine all ingredients and mix thoroughly.
Leave in the fridge overnight in a sealed container
Mix with Greek yoghurt and serve in a small bowl.

Preparing pita bread

Oil the Pita Bread, both sides and season with salt and oregano, cook in the oven, griddle pan or grill.

cannoli – Italian street food



150g plain flour – 1 tbsp golden caster sugar
large pinch bicarbonate of soda
½ tsp cinnamon – 1 tsp cocoa powder (optional)
30g butter – 1 egg separated
50ml dry marsala or white wine
Rapeseed oil or sunflower oil for deep-frying
50g dark chocolate melted
handful pistachio kernels, finely chopped – icing sugar, to dust

For the filling

250g ricotta drained and beaten until fluffy
100g mascarpone
2 tbsp finely chopped candied peel
2 tbsp icing sugar
You will also need cannoli moulds


1: Tip the flour, sugar, bicarb, cinnamon and cocoa (if using) into a bowl with a pinch of salt. Add butter and rub into the dry ingredients until there are no more lumps. Mix the egg yolk and marsala and add this to the bowl, then mix together and knead to a smooth dough. Wrap and rest in the fridge.

2:Fill a deep-fat fryer, wok or deep saucepan a third of the way up with oil. Cut the dough into pieces and, working one piece at a time, roll them out as thinly as you can – heat the oil and keep an eye on it until it reaches 180C. Lay the dough out on a lightly floured surface and cut out circles about 11cm across. Wrap each one around a cannoli mould, using some of the egg white to stick the top edge down and they’re ready for frying.

3:Deep-fry the cannoli (with their moulds) one at a time, They should take about 45-60 seconds in all and should be visibly golden brown (keep cooking a little longer if they aren’t) and the dough will bubble and blister. Carefully take each one out of the oil using the tongs and shake the cannoli off the mould very carefully onto kitchen paper. As you fry each one, make sure the oil stays at 180C at all times and doesn’t get any hotter. These will keep for 2-3 days in an airtight container.

4:When the cannoli are cold, dip the end of each one into chocolate, then dip some of those into the pistachios. Leave to cool and harden. Beat the ricotta and mascarpone together, then stir in the candied peel and sugar. Spoon the mixture into a piping bag with a wide star nozzle and pipe it into the cannoli. Serve soon after filling.