Chana Masala Chaat

 Chaat or Chat is a savory snack that originated in India, typically served as appetizer or starter at roadside tracks from stall or food carts across Indian subcontinent in India, Pakistan, Nepal and Bangladesh. With its origin in UttarPradesh India Chaat has become immensely popular in the rest of subcontinent.

There are different kinds if Chaat they are Aloo Chaat, Sprouts Chaat, Raw Mango Chaat, Idli Chaat, Boondi Chaat, Cutlet Chaat, Samosa Chaat, Kachori Chaat etc. Kala Chana or Black chick pea is a good source of antioxidant. It is very filling  and have lot of protein and fibre which are essential part of weight loss. It is a nice simple street food which is tasty, mouth watering and easy to make.

Chana Masala Chaat recipe is quick brunch or a quick snack is what we sometimes need which we are too busy or when we are too lazy. It is a healthy and great source of vegetarian recipe. It is tossed with boiled potatoes, onion , tomato and some masala with sprinkle of lemon.

For making  Chana Masala Chaat we need boiled chana , For this wash Kala Chana thoroughly, place in a vessel full of water and allow it to soak. While it can be soaked overnight, but generally 3-4 hours is enough to make them grow plump and ready for cooking.

Cooking Kala Chana: Drain the chana water which is soaked overnight. Now add enough water in a pressure cooker and pressure cook for 3 whistles. Allow  the steam to escape before opening the cooker lid.Drain it and keep it aside for cooling.

To make Chana Masala Chaat:

INGREDIENTS:

1. 2 cups of  Boiled Black chick pea (Kala Chana) 
2. 1 tsp of Red Chilli Powder (Lal Mirch Powder)
3. 1 tsp of Coriander Powder( Dhania Powder)
4. 1 tsp of Cumin Powder (Jeera Powder)
5. 1/2 tsp of Garam Masala Powder
6. 1 tsp of Chaat Masala Or you can use Dry Mango powder (Amchur Powder)
7. 1/4 tsp of Ginger Powder (Dry Adrak Powder)
8. 3 tsp of water 
9. Oil 1 tbsp
10. 1/2 tsp of Cumin seeds (Jeera seeds)
11. 2 pinch of Asafoetida (Hing)
12. 2 small Boiled and Chopped Potato (Aloo)
13. 2 small Onion (Pyaz) finely chopped 
14. 2 small Tomato (Tamatar) finely chopped
15. 1 tbsp of Mint (Pudina) finely chopped
16. 1 tbsp of Coriander, Cilanthro (Hara Dhania) finely chopped
17. 2 tbsp of Lemon Juice
18. 1/2 tsp of Sugar (Chini)
19. Salt as per taste

METHOD:

1. Take 2 cups of Black Chick Pea(Kala Chana). Soak it with enough water overnight..
2. Drain off the excess water, add soaked chana into cooker with 4 cups  of water and pressure cook for 3 whistles.
3. In a small bowl, add Red Chilli Powder (Lal Mirch powder), Coriander Powder (Dhania Powder), Cumin Powder (Jeera Powder), Garam Masala Powder, Chaat Masala , Ginger Powder(Adrak Powder) and mix well.
4. Now in that add little water to prepare paste (Masala Paste).
5. In a pan add oil and heat it on medium flame.
6. Add Cumin seeds (Jeera) and saute till it becomes aromatic. Add asafotida , prepare Masala Paste on medium flame, make sure that masala paste should not burn.
7. Fry it until the oil releases. At this point add boiled Black Chick Pea (Kala Chana) along with Salt (as per taste) ,1/2 tsp of Sugar and mix well.
8. Fry it for 5 minutes until all the Masala get well coated.
9. Turn off the flame and let it cool down.
10. Transfer Masala Chana in a large mixing bowl. Add chopped boiled potatoes(Aloo), chopped Onion (Pyaz), chopped Tomatoes (Tamatar) and mix well.
11. Next add finely chopped Mint (Pudina), chopped Coriander (Hara Dhania) and Lemon Juice and mix well.
12. Kala Chana Masala Chaat is ready to serve. Serve with sev and lemon wedges. 

Tawa Pulao

 Tawa Pulao  is a very popular street style rice dish from Mumbai. This Mumbai style Veg Pulao is quick  and easy to make, and the taste of street food lingers all the taste buds. They call it as Tawa Pulao because they cook it on same Tawa on which they cook Pav Bhaji and it is cooked on very high flame stirring continuously. The main ingredient in this Pulao recipe is Pav Bhaji masala powder other than that all ingredients are same as normal Pulao recipe. 

Usually this Pulao is made with basmati rice and Pav Bhaji masala. This can be good alternative to finish off your left over rice. Tawa is primarily used for Pav Bhaji. It is also called Pav Bhaji Pulao because cooked rice is mixed with left over bhaji  and spices which create a very interesting street style  Pulao. It can be also made by cooked rice with fresh cut vegetables and spice masala on Tawa .Make this Tawa Pulao at your home for lunch , supper or dinner and share how it goes for you. This Pulao can be enjoyed with dahi raita and papad by the side. Also it can be great Lunch Box. 

For making this pulao we have to prepare boiled rice:

INGREDIENTS:

1. Water (5 cups) 
2. 1/2 tsp of Salt (Namak)
3. 1 cup Basmati rice (Soaked for 30 minutes) (Basmati Chawal)

METHOD:

1. Take 1 cup of Basmati rice in a bowl and then wash it with water properly.
2. Wash rice for at least three times.
3. Next in a Kadai add 5 cups of Water and boil it.
4. Add Salt in it , add soaked rice into boiling water, stir it.
5. Don't cover it  with lid.
6. Now cook it for 8 -10 minutes with consistently stirring in between.
7. After 8-10 minutes turn off the flame and drain the rice immediately
8. Let it cool down . Boiled rice is ready for Pulao

Now for Tawa Pulao Recipe Ingredients are:

INGREDIENTS:

1. 1 tbsp of Butter (Makkhan)
2. 1 tbsp of Oil 
3. 1 tsp of Cumin seeds (Jeera)
4. 1 small Onion sliced (Pyaz)
5. 1 tsp of Ginger Garlic Paste(Adrak Lahsun Paste)
6. 1 tsp of Red Chilly Powder (Lal Mirch Powder)
7. 1/4 cup of shredded Cabbage (Patta Gobi)
8. 1/4 cup green Capsicum diced (Shimla Mirch)
9. 1 small Carrot chopped (Gajar)
10. 6-7 Beans chopped 
11. Salt to taste
12. 1 cup of Cooked rice
13. 13. 1 medium Tomato chopped(Tamatar)
14. 14. 1 tbsp of Pav Bhaji Masala
15. 15. 2 tbsp of Coriander leaves chopped (Hara Dhania), 1/2 tsp of Lemon juice for garnishing.

METHOD:

1. In a Kadai heat 1 tbsp of Butter(Makkhan) and 1 tbsp of Oil mix well. Add 1 tsp of Cumin seeds (Jeera) until it turns aromatic.
2. Next add chopped Onion (Pyaz) as well as 1 tsp of Ginger Garlic paste(Adrak Lahsun Paste) and saute well till Onions turn golden brown in color.
3. On a medium flame add chopped Cabbage(Patta Gobhi), Capsicum (Shimla mirch), Carrot(Gajar), Beans and add Salt to taste.
4. Add little water (2 tbsp) into it so that vegetables are slightly cooked. Do not add too much of water, to it otherwise rice will become soggy and sticky.
5. Now add 1 chopped Tomato (Tamatar) and saute it until the tomatoes get soft and mushy.
6. Further add 1 tsp of Red Chilly Powder and 1 tbsp of Pav Bhaji Masala and fry all the masala until the oil is released.
7. At this point add 1 cup of Cooked rice and mix it slightly without breaking rice.
8. Fry it for 2 minutes till all the masala flavor get into rice.
9. Add 2 tbsp of Coriander leaves (Hara Dhania) and 1/2 tbsp of Lemon juice and mix well.
10. Serve Tawa Pulao with Raita and Papad.

Dahi Ke Kabab

 KEBABS!!! There are different types of Kebabs you get in an Indian restaurant and also be made at home. They are HaraBara Kebab, Corn Kebab, Seekh Kebab, but these Dahi Kebab is something different and taste really yum....They are quite common kind of vegetarian dish in North India and other parts of India.

The main Ingredient in Dahi Kebab is hung curd along with paneer, bread crumbs or besan(Chick pea flour), herbs and spices for volume and shape. In this dish I have used crushed rolled oats instead of bread crumbs or besan (chick pea flour). All ingredients for this dish is easily available at home. This Kebab is quite different from lot, because of its unique texture which is crisp form outside but soft and creamy inside with mild crunch of onion in between. Hung curd is made with fresh homemade curd/ dahi/ yogurt. It should not be sour in taste, otherwise this kebab would not taste good.

This kebab or patties are perfect for home guest for special occasion. A delicious, healthy and protein rich snack item or appetizer to be served with green mint chutney or tomato sauce.

For Preparing Hung Curd:

1. In a large mixing bowl, place a sieve and make sure that there is enough space for water/ whey to accumulate at bottom of the bowl.
2. Place a muslin cloth into the bowl.
3. Pour 2 cups of fresh curd/ dahi/ yogurt.
4. Bring together the edges of muslin cloth and tie it tightly to drain up excess whey.
5. Place a heavy Pan or couple of bowl over the curd. This helps to remove the excess water completely.
6. Don't keep this curd outside because curd will becomes sour in taste, better refrigerate it for 10 to 12 hours.
7. After 10 to 12 hours , Hung curd is ready for Dahi Kebab.

Let us see the ingredients and method :

INGREDIENTS:

1. 2 cups of Hung Curd
2. 11/4 cup Paneer(Cottage cheese) crumbled
3. 1 small Onion(Pyaz) finely chopped
4. 2-3 Garlic(Lahsun) pods finely chopped
5. 2 Green Chillies(Hari Mirch) finely chopped
6. 2 tbsp Coriander leaves/ Cilanthro (Hara Dhania) finely chopped
7. 1/2 cup Crushed rolled oats
8. 2 tbsp Corn Flour (Makkai ka atta)
9. 1 tsp Garam Masala
10. Salt to taste
11. 1/2 tsp of Sugar
12. Oil for frying

METHOD:

1. In a large mixing bowl add 2 cups of Hung Curd.
2. Now add 1 cup of Crumbled Paneer(Cottage Cheese), also add chopped Onion(Pyaz), Garlic(Lahsun), Green Chilli(Hari Mirch),Coriander leaves(Hara Dhania) .
3. Further add Salt, Garam Masala Powder, Sugar and mix well.
4. Also add Crushed Rolled Oats to remove excess moisture. Here instead of Oats you can add Bread crumbs.
5. Mix well, so that all the ingredients are combined well.
6. If the mixture is too wet, add a tsp of Oats Powder or Bread crumbs to absorb the mixture.
7. Do not over knead, as the curd will start releasing moisture.
8. Grease both the hands with oil and make ball sized patties or kebabs, so that  the mixture will not stick.
9. Coat the Kebabs with Corn flour to remove excess moisture.
10. Deep fry the Kebab in hot oil.
11. Fry it on a medium flame, till the Kebab turns golden brown and crisp.
12. Finally serve Dahi Ke Kabab with Pudina Chutney or Tomato Sauce.

 

 

Schezwan Chilli Potato

 Schezwan Chilli Potato is a popular street food from the Indochinese recipe. It is made from crisp and deep fried potato wedges or potato fries. This dish goes well with fried rice and noodles. It is very spicy and tangy Indochinese starter. A vegan recipe, pretty simple to make and perfect party appetizer. Schezwan pepper is commonly used in Schezwan dishes. Schezwan pepper has an intensely fragrant citrus like flavor. This hot and spicy dish will keep you craving for more.

So, lets begin ....

INGREDIENTS:

For Potato Wedges:

1. 4 Potatoes (Aloo) cut into wedges
2. salt to taste
3. 1/2 tsp of Red chilly paste/ powder (Lal Mirch powder or paste)
4. 2 tbsp of Corn flour
5. Oil for frying

For preparing Schezwan Sauce:

1. 2 tsp finely chopped Garlic (Lahsun)
2. 2 tsp finely chopped Ginger (Adrak)
3. 2-3 dried Red Chillies (Saboot lal mirch)
4. 1 big Onion (Pyaz) finely chopped.
5. 1 small Capsicum (Simla Mirch) .thinely sliced.
6. 1/2 tsp Black Pepper powder (Kali Mirch powder)
7. 1/2 tsp Red chilly flakes.
8. 2 tsp Soy sauce.
9. 2 tsp Red chilly paste/ Powder (Lal Mirch powder or paste)
10. 2 tbsp Tomato sauce
11. 1 tsp of Sugar(cheeni) (optional)
12. 2 tbsp Schezwan sauce
13. some spring green onion for garnish

METHOD:

1. Cut Potatoes (Aloo ) into wedges and soaked in cold water for half an hour. 
2. After half an hour remove potato wedges from cold water and spread it into a kitchen towel. Pat it and dry it nicely .
3. Once they are dried, transfer it into a bowl.
4. In that add salt, red chilly powder along with some corn flour to coat them well. Mix it well.
5. Now heat enough oil in a kadai. Put these potatoes on medium hot flame for frying. Make sure put them into batches.
6. Fry these potatoes wedges until golden brown and crispy on top.
7. Like wise fry the remaining potato wedges. Remove it and keep aside.
8. Now for Schezwan sauce, heat 2 tbsp of oil in a Wok or pan. Add finely chopped Ginger(Adrak), Garlic(Lahsun) and fry it for 1 min. 
9. Next add Red chillies, chopped Onion(Pyaz) and thinely sliced Capsicum(Simla Mirch). Do not overcook capsicum.
10. Further add salt, black pepper powder (Kali mirch), red chilly flakes
11. Next add Soy sauce, Red chilli paste (Lal mirch paste) with very little Sugar (Cheeni) and Schezwan sauce.
12. Toss this really well for 1 minute. Add very little water , cook for a minute until it become a sauce pouring consistency.
13. Now add fried Potato(Aloo) wedges along with spring Onion greens .
14. Mix well until the sauce get coated to a fried potato. Stir for a minute.
15. Turn off the flame immediately, do not over cook the potato wedges. 
16. Finally serve this delicious schezwan chilli potatoes with Fried rice, noodles etc.

 

Udupi Tomato Rasam/ Saru

 Udupi Rasam is perfect for winter fare with it s aromatic flavor. This Rasam has ripe tomatoes cooked with toor dal, tamarind, curry leaves, as it is a main ingredients to prepare with..

Rasam can be made in two ways  with rasam masala/ powder or without rasam masala/ powder. It can be made without toor dal also..  Rasam is very tangy and spicy which can be either served with plain rice or as soup.

Rasam is the basic most essential dish in South Indian meals. Drinking up a bowlful of Rasam  may help secretion of acids that aid digestion. Mustard , Cumin, Coriander, pepper corns are the key spices to flavor it.You can refrigerate  and consume for 2 days. Bring it to a rolling boil before serving.

Lets begin with Udupi Tomato Rasam/ Saru recipe. Ingredients are:

INGREDIENTS:

1. 1 Large Tomato (finely chopped) (Tamatar)
2. 2 Green Chillies split (Hari Mirch)
3. 2 tbsp Jaggery (Gud)
4. Few curry leaves (Kadipatta)
5. 1 cup Tamarind (Imly) extract
6. Salt to taste
7. 3 cups of Water
8. 1.5 cups of Toor dal (cooked)
9. 3 tsp of Udupi Rasam masala
10. 2 tbsp of Freshly grated coconut (nariyal)
11. 2 tbsp of freshly chopped Coriander (Hara Dhaniya)

FOR TEMPERING:

1. 2 tbsp of Oil
2. 1 tsp of Mustard seeds(Rai)
3. 2 Dried red chillies(Sukhi Lal Mirch)
4. A pinch of Asafoetida (Hing)
5. Few Curry Leaves

METHOD:

1. In a large Kadai add chopped Tomato (Tamatar), Green Chilli (Hari Mirch), Curry Leaves (Kadipatta), Tamarind extract (Imly) and Salt to taste.
2. Cover and boil for 10 minutes until the Tomatoes turn soft and Tamarind (Imly) is cooked well.
3. Further add 1.5 cups of Toor dal and stir it nicely. Then add 3 cups of water as required.
4. Mix well and adjust the consistency of rasam.
5. Now add 3 tsp of prepared Rasam masala along with Jaggery (Gud).
6. Boil it for 5 minutes, make sure that all the flavors combines well.
7. Now add 2 tbsp of freshly grated Coconut(nariyal) and freshly chopped Coriander(Hara Dhania) and mix well.
8. Pour the above tempering over Rasam and mix well.
9. Finally serve Rasam with steamed rice or you can have it as a soup.

Udupi Rasam Masala/Powder

Rasam, Saaru, Charu is a South Indian dish. It is spicy , sweet, sour stock which is traditionally prepared by using Kokum, Tamarind or Green Mango Pulp.

It is commonly served with plain rice and stir fry vegetable as side dish. Mustard seeds, dries red chillies, cumin seeds , coriander seeds, pepper corns are the spices used to flavor for rasam.

Rasam can be prepared with garlic or without garlic, but it taste so good that i can't resist.

Anyways, Rasam Powder gives flavor and spice to rasam. Preparing Rasam Powder at home takes very less time and free from harmful preservatives.

Here we are looking for  Udupi Rasam Masala/ Powder....So, for Udupi Rasam Masala/Powder here are the ingredients

INGREDIENTS

1. 1 cup Coriander seeds/ Dhania seeds
2. 1/4th cup Cumin seeds/ Jeera
3. 3 tsp of Fenugreek seeds/ Methi seeds
4. 2 cup of Dried Red chilli / Saboot Lal Mirch
5. 1/2 tsp of Asafoetida/ Hing
6. 2-3 Strands of Curry Leaves/ Kadipatta
7. 2-3 tbsp of oil 

METHOD:

1. In a big Kadai add 1 tbsp of oil and add 1 cup of Coriander seeds/ Dhania seeds and 3 tsp of Fenugreek seeds/ Methi seeds.
2. Roast on low flame until the spices turn aromatic.
3. Keep it aside.
4. Now in the same kadai add 1/4 cup of Cumin seeds/ Jeera seeds and roast on low flame till the spices turn aromatic. Keep it aside .
5. Further add 2 tbsp of Oil add 2 cups of Dried Red chilli / Saboot Lal Mirch, 2-3 Strand of Curry leaves/ Kadi Patta, and 1/2 tsp of Asafoetida/ Hing.
6. Roast on low flame until Red chilli puffed up and Curry leaves get crisp.
7. Transfer to the plate. Allow all the spices to cool completely.
8. Once the roasted ingredients attains room temperature. Transfer all the ingredients in a mixer, grind it into a coarse powder.
9. Finally Udupi Rasam Masala/ Powder is ready. Store it in a air tight container.

TIPS:

1. Roast each ingredient separately and ensure that it is not burnt.
2. This Rasam Masala/ Powder can be used in any type of Rasam/ Saru.
3. Do not burn the spices otherwise the Rasam will taste bitter.
4. Store ground masala in freezer. The smell and aroma remains fresh if stored in a freezer.

Moong Dal Paratha

 

INGREDIENTS         

1. 1 cup Moong dal(Green gram dal) (boiled and mashed)
2. 2 cups of Whole wheat flour(Atta)
3. 1/4 cup Mint leaves chopped(Pudina Patta)
4. 1 tsp of Ginger Garlic paste(Adrak Lahsun paste)
5. 1/2 tsp Turmeric powder(Haldi powder)
6. 1 tbsp Sesame seeds (Til seeds)
7. 1/4 tsp of Asafoetida(Hing)
8. 1 tsp  of Red chilly powder(Lal mirch powder)
9. Oil
10. Salt as per taste

METHOD

1. In a large mixing bowl, add mashed Moong dal, Mint leaves, Ginger Garlic paste, Turmeric powder, Sesame seeds, Asafoetida(Hing),Red chilly powder, Salt and mix well.

2.  Add Wheat flour, oil and knead the dough.
3. The dough will be kneaded with boiled Moong dal.
4. Knead it to form a smooth and soft dough.
5. No water is required while kneading, but if required add little water into it.
6. Rest it for 10 minutes.
7. Take a medium size ball from the dough. Roll it and flatten it.
8. Dust some Wheat flour and roll it into a thin circle like chapati.
9. Heat the tava on a medium flame. When tava is hot, place the paratha and cook it for a minute.
10. When tiny bubbles start to appear on it, flip and cook the other side of paratha by spreading oil over it.
11. Press it gently with spatula and flip it until golden brown spots appear on both sides.
12. Finally parathas are ready to serve with Raita or Pickle.

Beetroot Paratha

 

INGREDIENTS

FOR DOUGH:         

1. 2 cups of Whole wheat flour (Atta)
2. 1/2 tsp of Carom seeds (Ajwain seeds)
3. salt to taste
4. 1/2 tsp of Amchur powder(Dry Mango Powder)
5. 1/2 tsp of Chilly powder
6. 2 tbsp of Coriander leaves(Dhania Patta)
7. 2 tbsp of Curd (Dahi, Yogurt)
8. Water as per required
9. 1 tsp of oil

BEETROOT PASTE:

1. 1 cup of Beetroot grated(Chukander)
2. 1 tsp of Ginger Garlic Paste(Adrak Lahsun Paste) 
3. 1/2 tsp of Garam masala
4. 2 tbsp of Water.

METHOD

For Beetroot Paste:

1. Firstly grind grated beetroot(chukander), add ginger garlic paste(adrak lahsun paste), garam masala and 2 tbsp of water in a mixer jar.Grind it into a smooth paste.

For Dough (Atta):

1.  In a large mixing bowl, add 2 cup of Whole wheat flour (Atta), Carom seeds(Ajwain seeds), Amchur powder(Dry mango powder), Red chilly powder, 1 tsp of Oil and Salt.
2. Mix well , make sure that all the spices in the flour are combined well.
3. Now add above Beetroot paste, 2 tbsp of Coriander leaves (Dhania patta) and Curd (Dahi,yogurt)
4. Knead the dough well, by adding little Water if required.
5. Knead it to form a smooth soft dough.
6. Rest the dough for 10 mins.

For Paratha :

1. Take a medium size ball from the dough.
2. Roll it and flatten it. Dust some wheat flour and roll it into a thin circle like chapati.
3. Heat the tava on medium flame. When tava is hot, place the paratha and cook it for a minute.
4. When tiny bubble start to appear on the surface, flip the paratha and cook the other side of paratha by spreading oil over it.
5. Press it gently with spatula and flip it until golden brown spots appear on both sides.
6. Finally serve it with curd, raita or pickle(achar).

Palak Paratha

 

INGREDIENTS         

1. 2 cups of Whole wheat flour(Gehu ka atta)
2. 1 1/2 cup of Palak leaves(Spinach)
3. 2 Green chillies(Hari Mirch) chopped
4. 1 inch Ginger(Adrak) grated
5. 1/4 tsp of Carom seeds(Ajwain)
6. 1 tbsp of Sesame seeds(Til)
7. Water as per required
8. Salt to taste
9. Oil

METHOD

1. Rinse Palak leaves(Spinach) very well in water. Drain it.
2.  Heat water in a pan and boil Palak (Spinach) for 5 minutes and strain it.
3.  Add Ginger(Adrak) and Green chillies(Hari mirch) with blanched Spinach(Palak)and   make a smooth paste without adding water in a mixer.
4.  In a large mixing bowl take 2 cups of Whole wheat flour (Gehu ka atta)
5.  Add 1/4 tsp of Carom seeds(Ajwain), 1 tbsp of Sesame seeds(Til) and Salt as per   required. Mix it
6.  Then add Palak(Spinach)paste along with 2 tsp of oil . Mix well.
7.  After mixing, knead it as per water required.
8.  Knead it into a smooth dough.
9.  Rest the dough for 10 minutes
10.  Now for Paratha, take a medium size ball from the dough.
11.  Roll and flatten it. Dust some Wheat flour(Gehu ka atta) and roll it into a thin circle like chapati(roti).
12.  Heat the tava on a medium flame. When tava is hot place the rolled paratha and cook it  for a minute.
13.  When tiny bubbles start to appear on the surface, flip the paratha and cook the other side of paratha by spreading 1/2 tsp of oil over it.
14.  Press it gently with spatula and flip until golden brown spots appear on both sides.
15.  Finally serve Palak Paratha(Spinach paratha) with Pickle(Achar), Curd(Dahi, yogurt) or Raita.
 

Methi Paratha

 

INGREDIENTS         

1. 1/2 cup Methi leaves also called as Fenugreek leaves chopped
2.  1 cup of Whole wheat flour (Gehu ka atta)
3.  1/4 cup  of Gram flour(Besan)
4.  2 tsp of Ginger Garlic paste(Lahsun Adrak Paste)
5.  1 tsp of Green chillies finely chopped (Hari Mirch )
6.  2 tbsp of Curd(Dahi, Yogurt)
7.  Water as per required to knead the dough
8.  Salt to taste
9.  a pinch of Turmeric(Haldi)
10.  Oil.

METHOD

1.  Rinse 1/2 cup of Fenugreek leaves(Methi leaves) properly. Drain it completely. Chop the methi leaves finely and keep aside.

2.  In a bowl add 1 cup of Whole wheat flour (Gehu ka atta), 1/4 cup of Gram flour(Besan) and salt as per taste.
3.  Then add chopped Methi Leaves, chopped Green chillies(Hari mirch), Ginger Garlic paste (Lahsun Adrak paste), 2 tbsp of Curd(Dahi, Yogurt), pinch of Turmeric(Haldi)  and 1 tbsp of Oil and mix everything together.
4.  Now add Water to knead it into a dough .
5.  Knead  to a smooth dough. Apply Oil on top of the dough if needed.
6.  Cover the dough with a cloth or a plate and keep it aside for 5 minutes.
7.  Take each portion of dough and give it a  round shape like ball and press it between your palms.
8.  Roll it out with a circle having 4-5 inch diameter, spread few drops of oil over one half portion using a spoon.
9.  Fold it into a half circle, again spread few drops of oil over it and fold into a triangle.
10.  Coat the triangle shaped pattie with dry Wheat flour (Gehu ka atta) and roll it out into a thin triangle having approx 6-7 inch long sides.
11.  Heat the tava over medium flame. When tava is hot, place the roll paratha over it.
12.  When tiny bubble start to appear on the surface, flip the paratha and cook the other side of paratha by spreading 1/2 tsp of oil over it.
13.  Press it gently with spatula and flip it. Cook until golden brown spots appear on both sides.
14.  Finally serve Methi paratha with raita and pickle.
 

Potato Smiley

 

INGREDIENTS         

1. 4 Boiled Potatoes(Aloo) 
2. 1/4 cup (4 tbsp) fine Semolina(Rava, Suji)
3. 1/4 cup (4 tbsp) Corn Flour (Makka Atta)
4. Salt as per taste
5. 1/2 tsp of Black Pepper Powder (Kali mirch powder)
6. Oil for frying

METHOD

1. Grate Boiled Potatoes(Aloo) and keep it in a large bowl.
2. Add 1/4 Cup (4 tbsp) of fine Semolina(Rava, Suji), 1/2 tsp of Black Pepper(Kali Mirch)  and mix it. You can grind fine Semolina(Rava, Suji) in a grinder and mix it.
3. Further add 1/4 cup (4 tbsp) of Corn Flour (Makka atta) into the potato mixture and   combine well. Add more Corn Flour if required.
4. Form a Soft non-sticky dough.
5. Now cover the potato dough with a plastic foil and refrigerate for 1 hour  (make sure don't keep in a freezer). This helps the potato smiley from breaking   in oil and can retain its shape.
6. After 1 hour take out the potato dough from the refrigerator.
7. Take a large ball from the potato dough and flatten slightly thick on butter paper  or plastic sheet.
8. Butter paper or plastic sheet helps to avoid dough to stick.
9. After flattening the dough, cut it into round shape by using cookie cutter or small bowl.
10. Also by using straw make eyes and use spoon to make smile.
11. Deep fry the potato smiles into hot oil, till it get golden brown and crispy.
12. Stir potato smiles occasionally and fry it keeping the flame on medium. Drain the smiles on absorbent paper.
13. Finally serve potato smiley with tomato sauce, chutney or Mayonnaise.

Tips:

1. The dough(Potato dough) remaining after cutting the rounds(potato smiley) can be used to make more smileys
2. Serve Smiley immediately so as to maintain the crispiness.
3. For more spicy taste you can also add chilly powder.

Wheat Flour Balushahi

 

INGREDIENTS         

       BALUSHAHI RECIPE:

1. 1 1/2 cup of Whole Wheat flour (Gehu ka Atta)
2. 1/2 tsp of Sugar(Chinni)
3. 1/2 tsp of Baking Powder
4. Pinch of Salt
5. 1/4 cup of Ghee (Clarified butter)
6. 1/4 cup of Curd(Yogurt, Dahi)
7. 1/4 cup of Water (You can use more water as required)
8. Oil for frying

        SUGAR SYRUP:

1. 1 cup of Sugar
2. 1/2 cup of water
3. 1/4 tsp of Cardamom powder(Elaichi powder)
4. Half Lemon Juice

METHOD

    

Balushahi dough:

1.  In a bowl take 1 1/2 cup of Wheat flour(Gehu ka atta). Add 1/2 tsp of Sugar(Chinni), 1/2 tsp of Baking Powder and pinch of Salt, Mix well.
2.  Add 1/4 cup Ghee (Clarified butter) and mix it, crumble the mixture.
3.  Further add 1/4 cup of Yogurt(Curd, Dahi) and combine well.
4.  Now add 1/4 cup of Water as per required and start making dough, without kneading.
5.  Cover the dough with a moist cloth for 20 minutes.

Sugar Syrup:

1. In a heavy bottom pan prepare sugar syrup by dissolving 1 cup of Sugar and 1/2 cup of Water.
2.  Now boil for 5 minutes or till the sugar syrup turns slightly sticky.(If you want you can boil sugar syrup for 1 string consistency).
3.  Add 1/4 tsp of Cardamom powder (Elaichi powder) and mix well , also squeeze half lemon juice. Sugar syrup is ready, cover and keep aside.

Balushahi Frying Procedure:

1.  After dough has rested for 20 minutes, slightly knead the dough.
2. Take a small part from the dough and make a round shaped ball.
3. Make a dent in a center of a ball with the help of thumb.
4. Heat Oil in a kadai. Deep fry in a medium hot oil on a low flame .
5. Do not crowd the round shaped balls(Balushahi dough) as it will puff up slightly while frying.
6.  After two minutes, the Balushahi will start to float.
7.  Stir occasionally and fry on both sides, keeping the flame into low.
8.  Fry it (Balushahi) till it turn golden brown and crisp. It will take 10 to 15 minutes.
9.  When Balushahi turn golden brown and crisp, drain off the excess oil over kitchen towel.
10. Drop Balushahi into warm sugar syrup immediately. Coat it with sugar syrup on both sides foe 10 to 15 minutes.
11. Finally serve the Balushahi recipe , garnish with few chopped Almonds(Badam) 

Instant Rava Idli

 

INGREDIENTS         

1. 2 cups of Semolina(Rava/Suji)
2. 1 cup of Yogurt (Curd/ Dahi)
3. 1/2 tsp of Salt
4. 1/4 cup of Water
5. 1/4 tsp of Baking Soda(Cooking soda)
6. 1/4 tsp of Baking Powder
7. 1/2 tsp of oil.

METHOD

1.  In a large pan roast 2 cup of Semolina(Rava/Suji) for 5 minutes.
2. Allow it to cool completely and then transfer roast Semolina(Rava/Suji) in a mixing bowl.
3. Add 1 cup of Yogurt(Curd/Dahi), 1/2 tsp of Salt and combine it well without forming any lumps.
4. Allow it to rest for 30 minutes till Semolina(Rava/Suji) absorbs water.
5. Again add 1/4 cup of Water as required, so as to prepare idli batter consistency
6. Now just before steaming the idli, add 1/4 tsp of Baking Soda(Cooking Soda), 1/4 tsp of Baking Powder with 1/2 tsp of oil and mix it well.
7. Pour the batter immediately on to greased idli plate.
8. Steam them on medium flame for 15-20 minutes till the idli are completely cooked.
9. Finally serve it with Sambar and Chutney.

Whole Wheat Mysore Bonda (Bhajiya)

INGREDIENTS         

1. 1 cup Whole wheat flour(Gehu ka atta)
2. 1/4 cup Rice flour(Chawal ka atta)
3. 1/2 tsp of Cooking Soda(Khane ka soda)
4. 1/2 tsp of Cumin seeds(Jeera)
5. 1/2 cup of Curd (Plain Yogurt) or Dahi (slightly sour works well)
6. 3 to 4 tbsp of Water(use more if needed)
7. 2 tbsp of Onion(Pyaz) finely chopped
8. 2-3 Green chillies (Hari Mirch) de-seeded and finely chopped
9. 1/2 tsp of Ginger(Adrak) grated or finely chopped
10. 2 tbsp of Coriander leaves(Cilantro)(Hara Dhania) finely chopped
11. Salt(as per taste)
12. Oil for frying

METHOD

1.  In a mixing bowl, add Wheat flour(Gehu ka atta), Rice flour(Chawal ka atta), Cumin seeds(Jeera) mix all ingredients well.
2.  Now add chopped Onions(Pyaz) , Green chillies(Hari mirch), Ginger(Adrak), Coriander leaves(Hara Dhania).
3. Pour 1/2 cup of Curd(Dahi) into it. Add 3 tbsp of Water, if you want you can add more water.
4. Make sure add Water little by little, mix to make a thick batter. Preferably the batter should like Vada batter consistency.
5. Mix well to make thick batter of dropping consistency, but if you add more water then batter ends up runny consistency.
6. Mix well with your hand in one direction. Beat the batter making sure to incorporate as well.
7. Cover and rest for 2 hours for best result. If Curd(Dahi) is sour then 30 minutes is enough.
8.  After 2 hours, mix the batter again. Add Salt, Cooking soda(Khane ka soda) and mix well.
9. Heat enough Oil to deep fry. The heat required for the recipe should be medium high which means not too smoking hot.
10. Check the heat by dropping a small bit of batter. The bit should come up slowly on the top, which means, you can fry bondas (bhajiyas).
11. Now pinch a small ball sized batter and drop it in a hot oil, keeping the flame on medium heat.
12. Stir and fry uniformly.
13. Drain off the Mysore bondas once it turns golden brown and crisp.
14. Finally Mysore Bonda(Bhajiyas) is ready to serve. Enjoy it with coconut chutney , tomato sauce or sambar.

Tomato Soup (Cream of Tomato Soup)

INGREDIENTS         

1.  2 tbsp of Butter or Ghee (clarified butter)    
2. 2-3 Garlic cloves (Lahsun)
3. 1 inch of Ginger (Adrak)
4. 1 small Onion chopped (Pyaz)
5. 1 small Potato chopped (Aloo)
6.  1 small Beetroot chopped (Chukander)
7. 1 Carrot chopped (Gajar)
8.  4-5 big ripe Tomatoes chopped (Tamatar)
9. 1 tsp of Black Pepper powder or  crushed pepper (Kali Mirch)
10. 1 tsp of Sugar (Chinni)
11. 1 tsp Tomato Ketchup
12. Salt to taste
13. 2 tbsp of Fresh Cream (Malai)

METHOD

1. In a kadai, heat 2 tbsp of Butter of Ghee (Clarified butter) and saute Chopped Onion, Potato, Carrot, Beetroot,2-3 cloves Garlic and Ginger.
2. Further add 4-5 chopped Tomatoes and salt to taste.
3. Saute for 2 minutes till Tomatoes change colour.
4. Add 2 cups of water and cover it for 20 minutes.
5. Boil till all the vegetables are nicely cooked.
6. Turn of the flame and let the mixture cool down.
7. Blend it to smooth paste without adding any water.
8. After blending add 1 cup of water or more adjusting consistency of soup.
9. Get the soup to a boil and add 1 tsp of Black Pepper powder, 1 tsp of Sugar and 1 tsp of Tomato Ketchup
10. Mix well making sure that all the spices are combined well.
11. Boil it for another 2 to 3 minutes.
12. Turn off the flame and add 2 tbsp of fresh Cream (Malai) and mix well for rich taste.
13. Finally, serve hot Tomato soup with some fresh Cream (Malai).

Oats Dosa

INGREDIENTS         

1. 1 cup of Rolled Oats
2. 1/4 cup of Rice Flour(Chawal Ka Atta)
3. 3/4 cup of Semolina (Suji, Rava)Transfer
4. 1/2 cup fresh Curd(Yogurt, Dahi)
5. 2 tsp of finely chopped Ginger(Adrak)
6. 2 tsp of finely chopped Green Chillies (Hari Mirch)
7. 2 tbsp of chopped Coriander leaves(Cilantro, Dhania Patta)
8. 2 1/2 cup of Water or add as per required
9. Salt to taste.
10. Oil or Ghee(Clarified butter) for preparing Dosa

METHOD

1. Firstly, roast 1 cup of Rolled oats on low flame till it become crisp. Don't burn it.
2. Cool it completely and blend it to a fine powder.
3. Transfer the oats powder in a large bowl.
4. Add 1/4 cup of Rice flour(Chawal ka atta) ,3/4 cup of Semolina(Rava, Sooji). Next add 1/2 cup of  Curd(Yogurt, Dahi). Curd gives sour taste to dosa. Make sure use fresh curd, mix it well.
5. Add 2 cup of Water and mix well. Stir it and mix to a smooth consistency without lumps.
6. Now add finely chopped Ginger(Adrak), Green Chilly (Hari Mirch) and chopped Coriander leaves(Cilantro, Dhania patta).
7. Stir well again and add Salt as per required. Mix well again and keep it aside for 20 minutes. Make sure that Rava has absorbed Water.
8. Now check the consistency of dosa batter. Add 1/2 cup of water as required.You can add water as per required.
9. The consistency should be thin watery consistency, just like Rava dosa.
10. Now for dosa, Tawa(Pan) should be hot. You can check it by sprinkling some water. When water droplet sizzle and evaporates, the Pan(Tawa) is ready.
11. Stir the dosa batter in a bowl and take a ladle full of batter and pour it on Tawa(Pan). Do not spread the batter with the back of ladle like the way you do for regular dosas, just pour the batter on Tawa(Pan) like we do for Rava dosa or Neer dosa.
12. Carefully pour the dosa batter over very hot Tawa(Pan). Do not fill the holes, as the texture of dosa will spoil.
13. Also spread a tsp of oil uniformly. Lower the flame and cook until it turns golden brown and crispy.
14. Finally fold the Oats dosa and serve hot with Coconut chutney,Green coriander chutney and Sambhar.

TIPS

1. Roast Oats (Rolled oats), so that while grinding it will come out into a fine powder.
2. Make sure mix the batter very well before you pour on hot Tawa(Pan) or else the mixture will settle down leaving only water on top.
3. Tawa(Pan) should be sizzling hot while pouring the batter.
4. Adding Semolina(Rava, Suji) to the batter will give a crispy texture to dosa.

Ghee Mysore Pak (Soft Mysore Pak)

  

INGREDIENTS         

1. 1 Cup Besan(Gram flour)
2. 1.25 Cup Ghee(Clarified butter)
3. 1.25 Cup Sugar
4. 1/2 Cup Water

METHOD

1. Firstly grease the tray with ghee.
2. Dry roast 1 cup of Besan (Gram flour) on low flame for 8-10 minutes. Roast it until Besan(Gram flour) turns aromatic.
3. Sieve the roasted Besan (Gram flour) nicely, so that no lumps should be left behind.
4. Now add 1/2 cup of ghee into the roasted Besan(Gram flour) mixture. Whisk it, make sure that there should be no lumps in it.Keep it aside.
5. In a heavy bottom non stick pan, add Sugar, Water and bring to a boil. Ensure that Sugar dissolves completely in Water on low medium flame.
6. Boil the Sugar syrup, till it reaches one string consistency.
7. Add the above Besan(Gram flour) mixture to Sugar syrup, keeping the flame on low.
8. Stir well, until the mixture is combined well in Sugar syrup.
9. Now add 2 tbsp of Ghee(Clarified butter) to the mixture and mix it well. Make sure that Ghee should be hot.
10. Mix it well, so that it is completely absorbed.
11. Further add 2 tbsp of Ghee in batches and keep mixing.
12. Repeat the procedure by adding Ghee and mix it until the mixture starts to separate from the pan.( it takes approximately 10-15 minutes).
13. Transfer the cooked Besan (Gram flour) mixture to a greased tray.
14. Level up the mixture and allow it to cool down for  30 minutes.
15. Invert it on a board and cut into a desired sized pieces.
16. Cool Mysore Pak completely and store it in a air tight container.

TIPS:

1. It tastes great for 2 weeks by refrigerating in an air tight container.
2. Use fresh home made ghee for rich flavor.

Kat Wada

INGREDIENTS  For Masala 2 tbsp of oil 2 pods of Cardamom (choti elaichi) 1 inch of Cinnamon (dalchini) 2 Cloves (laung) 4 Black pepper corns (kali mirch) 2 tsp of Coriander seeds (dhania seeds) 1tsp of Cumin seeds (jeera) 2 tsp of Poppy seeds (khus khus) 3 tbsp of Dry Coconut sliced 1 big Onion(pyaz)  thinly sliced 3 cloves of Garlic (lahsun) crushed 1 inch of Ginger (adrak) chopped For Kat(Curry) 3 tbsp of oil pinch of Hing (asafoetida) 1/4 tsp of Turmeric 2 tsp of Kashmiri red chilli powder salt to taste For Batata vada stuffing 5 Boiled Potatoes (peeled and chopped) 2 tbsp of Garlic -Green chilli paste (lahsun -hari mirch paste) 1/4 Mustard seeds (rai) 1/4 tsp of Hing (asafoetida) 7-8 Curry leaves (kadipatta) 1/4 tsp of Turmeric(haldi) 2 tbsp of Chopped Coriander leaves(dhania patta) Salt to taste 1/4 tsp of Sugar For Batata Vada batter 1 cup of Besan (chick peas flour) 2 tbsp of Rice flour (chawal ka atta) for crispiness A pinch of Baking soda (meetha soda) Salt to taste For Serving 2 medium size Onion (pyaz) (finely chopped) Coriander leaves(dhania patta) chopped Nylon sev METHOD Heat 2 tbsp of oil, add Cardamom, Cinnamon, Cloves, Pepper corns, Coriander seeds,Cumin seeds, Poppy seeds and Dry Coconut Fry it until it get nice golden colour. Fry it for 2-3 minutes. Keep it aside. Now in that oil, add Onion, Garlic and Ginger. Fry it until it get caramelized. Fry it 3-4minutes. Turn off the gas and let the masala cool down. Now transfer the above masala in a mixer. Blend it in a mixer grinder to a smooth paste. Heat 3 tbsp oil in a pan. Add the blended masala (smooth paste) in it and mix well. Fry it for 4-5 minutes. Add Kashmiri red chilly powder, hing, turmeric and mix well. Fry the masala for another 2-3 minutes. Now add hot water(as required for curry) into it alongwith salt and mix well. Boil the kat(curry) well on medium heat for 8-9 minutes. Kat(curry) is ready. For Batata vada stuffing 1. Heat oil in a pan . 2. Add Mustard seeds, Hing and Garlic-Green chilly paste. 3. Fry it for a minute. 4. Add Curry leaves in it. 5. Now turn off the gas and add Turmeric powder and mix well. 6. Add Boiled potatoes (peeled) along with Salt,Sugar, Coriander leaves and mix well. 7. Potatoes should not be mashed completely, some pieces of potatoes should be left behind. 8. Stuffing is ready. Make a vada  from the above the mixture.Keep it aside For Batata vada batter 1. In a mixing bowl add Besan, Rice flour, Salt to taste and pinch of Baking soda. 2. Mix well, add water enough to make a smooth batter. 3. No lumps should be formed in the batter. 4. Batter should not be too thin. It should be thick consistency. For frying the vada 1. Heat oil in a kadai. 2. Dip the Batata vada stuffing(dumpling) in the batter and then drop in the hot oil. 3. Fry it for 3-4 minutes, then flip the vada over and fry it onto other side as well. 4. Batata vada is ready. For Serving 1. In a serving dish, pour hot kat(curry) into it. 2. Then add vada into it. 3. Garnish it with finely chopped onion, finely chopped coriander leaves and fine shev. 4. Serve kat vada with slice of bread or with roti.

Paneer Cheese Paratha

INGREDIENTS         

1. 2 Cups Of Whole Wheat Flour
2. 1/2 Cup Of Paneer (Crushed Or Grated)
3. 1/2 Cup Of Cheese(Grated)
4. 3 Tbsp Coriander Leaves Chopped
5. 1 Medium Sized Onion(Chopped Finely)
6. 1 Medium Sized Capsicum
7. 1 tsp Red Chilly Powder
8. 1 tsp Chaat Masala
9. 1 tsp Black Pepper Powder
10.  Salt As Per Taste

METHOD

FOR DOUGH

1. In a mixing bowl add Wheat flour 1 tbsp of oil and salt and rub well so that oil is mixed in with flour.
2.  Add in water and knead to a smooth and soft dough. Cover it with cloth and rest it for 15 minutes.

FOR STUFFING 

1. In a bowl add Paneer, Cheese, Onion, Capsicum, Salt, Chilli Powder, Chat Masala, Black Pepper Powder and Coriander and mix it well 

FOR PARATHA MAKING

1. Take a medium sized ball from the dough. Roll and flatten it. Now place the filling (stuffing) in it and seal the edges.
2. Now dust some flour and gently roll it like a Chapati.
3. Heat the tawa on a medium flame when tawa is hot place the rolled paratha and cook it for a minute.
4. When tiny bubbles start to appear on the surface flip the paratha and cook the other side of paratha by spreading 1/2 tsp of oil or ghee over it.
5. Press it gently with a spatula and flip it until golden brown spots appear on both sides.

Paneer Tikka

INGREDIENTS         

1. 250 gm Paneer
2. 1 medium sized onion
3. 1 Capsicum
4. 1/2 cup yoghurt
5. 1/2 tsp turmeric
6. 1 tsp Kashmiri red chilli powder
7. 1/4 tsp Cumin powder (jeera)
8. 1/2 tsp Garam masala powder
9. 1/2 tsp Chaat masala powder
10. 1/2 Kasoori methi (Dried fenugreek leaves)
11. 1 tsp Ginger Garlic paste
12. 1 tbsp Besan(Chickpea flour)
13. 1 tsp Lemon juice
14. Salt as per taste
15. 3 tbsp Oil

METHOD

1. Firstly take 1/2 cup of yoghurt/thick curd and add all spices and besan (chickpea flour) along with salt.
2. Mix well till all the spices are combined well with curd.
3. Now add onion, capsicum and paneer (cut and diced).
4. Also add 1 tbsp oil.
5. Mix gently till all the vegetables are coated well.
6. Then marinate it for 30 mins
7. After marination, put all the coated veggies and paneer on hot tawa and fry it using the rest of the oil.
8. Further, inject all the veggies with the toothpick or skewers.
9. Finally sprinkle some chaat masala and lemon juice and serve it immediately.