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Friday, July 29, 2011



“Chaat” is an all time favourite for all the Indians and Masala Puri is the most popular chat in Bangalore among the people. I always used to have on street and then though of trying it. It was my first try for Masala Puri Chat at home. It dosent come as good as we get on streets. But my hubby loves this version of Chaat. So i am posting it for you all. Hope you will love it.


Dry Green Peas: 1 cup
Turmeric Powder:1/4 tsp
Red chilli powder: 2 tbsp
Onion: 1 (Large finelly chopped) cubed
Garlic: 2-3 cloves
Garam masala:1/2 tsp
Green chillies:6-7
Potato: 2 (small Peeled, boiled and mashed)
Chaat Masala: ½ tsp
Lemon juice: 1 tsp
1 tbsp sugar
2-3 strands Cilantro or corinder Leaves
1/2 cupThin Sev
1 Tomato, small sized (chopped finely)
Salt as per taste
Finely chopped coriander leaves
Dry Spices :
Cloves: 4
Cinnamon: 1″
Coriander Powder: 1 tsp
Curry leaves : 3-4
Cumin seeds: 1tsp
Black Peppercorns:1/2 tsp

  • Soak peas overnight and pressure cook with salt to taste. Divide it into 2 equal parts, keep one part aside and the other use it to make masla               
STEP 2: Masala making:
  • Dry roast all the dry species.
  • COARSELY Grind the spices in a blender.
  • Now add boiled and mashed potato, red chilly powder and water to the mixture. Keep it asisde.
  • Mash halt of the boiled green peas with the help of masher. Add the  masala that we have just prepared and mix it well. Your ground paste is ready
  • Take the ground paste in a vessel and add little water to thin it slightly(do not make it too watery).

  • Add salt, suga,garam masala and chat masala and cook till it starts boiling. Simmer the flame and cook it for futher 5 mintues till the gravy thickens
  •  Now add remeing boiled green peas to the mixture. and cook till it comes to required consistency. The gravy should not be too thick or too thin. It should be semi liquid.

  • In a serving plate, take few puris and crush them.
  • Spread a about 1-2 ladle full of gravy.

  • On the top add chopped onion, TOMATO coriander leaves and sev.

  • Serve immediately

Monday, July 18, 2011


  • Chickpeas- 2/3 cup
  • Black Peas: 1/4 cup
  • Turmeric Powder: a pinch
  • Red chilly powder:1/2 tsp
  • Coriander leaves- 2 tbsp (finely chopped)
  • Lemon Juice: 2 tsp
  • Salt to taste
For tempering:

  • Oil 2 tsp
  • Cumin seeds:1/2 tsp
  • Mustard seeds- 1 tsp
  • Asafetida powder- a pinch
  • Green chilles: 1 (finely chopped)
  • Onion :1 (Medium,finely chopped)
  • Soak the chickpeas and black peas for about seven to eight hours or overnight. Then pressure cook and drain the water and set aside.
  • Chop Onion and keep this aside
  • Heat the oil and Add Mustard seed and cumin seeds, When the mustard seeds crackle Add asofetida, Onion,green chillies  and Curry leaves, fry till Onion becomes transparent
  • Add boiled chickpeas Cook for 5 minutes while stirring
  • Add turmerics powder,red chilly powder,coriander leaves,salt
  • Mix well and stir it for another 2 minutes
  • Turn off the flame and add lemon juice
  • Serve hot or cold

Sunday, July 10, 2011


                                                                    LACHCHA PARATHA


Whole wheat flour: 2 cups
Warm Milk: 1 Cup
Warm Water: 1 cup
Ghee: 10 tbsp
Mexican Seasoning:1 tbsp (optional)
Ajwin:1/2 tsp
Salt: to tastea
Sugar: 1/2 tsp

  • Knead the flour, salt,Ghee,ajwin and mexican mixed herbs with warm milk and make a firm dough, Keep aside for an hour. 
  • Divide the dough into equal portions and with the help of rolling pin make round chapatis.
  • Brush with hot ghee and sprinkle some flour over the chapati
  • Cut long strips of the chapati as shown in pictures.
  • Now arrange them strips one by one over each other and roll tightly. 

  • Now roll these into circular shapes using a rolling pin ,keep the pressure light when you are rolling out parathas.
  • Heat tawa put little bit of ghee on it and carefully put the paratha on the tava, cook this rolled paratha on both sides by drizzling enough ghee, Serve hot with spicy side dish. I generally make it with Rajma

Friday, July 01, 2011

Veggie Hot Dog Roll

Veggie Hot Dog Roll


Potatoes: 3 (boiled,Peeled and mashed)Besan: 1 tbsp
Coriander leaves 2 tbsp
Sooji: 1 tbsp
Salt: to taste; 
Roasted Cumin Powder: a pinch
Lemon juice of 1 Lemon
Green Chillis: 1 ( finelly chopped)
Ginger: 1tsp ( peeled and grated)
Garlic: 2-3 Cloves (finelly chopped)
Dhaniya Powder: 1/2 tsp
Red Chili Powder 1/2 tsp
Oil for shallow frying
For Assembling: 
3 Long buns for hot dogs 
Onion:1 (Large, finely chopped)
Tomatoes: 1 (Medium, finely chopped)
Cheese Slice : 1 (Optional)
Tomato ketchup 


  • Mix all these ingredients except oil into a smooth mixture .
  • Shape the mixture into oblong hot dog like patties. This will look like this:

  • Shallow fry these patties in little oil till these are golden browned well from all the sides. Your Patties will look now as:

  • Slit buns length wise so that they are open from one side and butter it. Toast it on a tava till it obtain golden colour. This is an optional. If you want you can do it otherwise its not nesessary.
  • Place one Patties in the center of the bun, In one side add chopped onions and on another side add chopped tomatooes.

  • Garnish tomato ketchup and cheese slices.
  • Your Veggie hot dog bun is ready to serve. Enjoy