BHAKARWADI CHAAT

BHAKARWADI CHAAT

I am using Sanjeev Kapoor recipe as a basis of my this chaat.  In the original recipe Sanjeev Kapoor have used mini mini Bhakarwadi but in my pantry big size bakarwadi. So i have used that and a little variation i have done.

Ingredients:

Bhakarwadi : 6-8 (Big size) 

Beans Sprouts: 1/4 cup

finely chopped onion: 1/2 cup

Finely chopped Tomato: 1/2 Cup

Finely chopped cucumber: 1/2 cup

Boiled Potatoes: 2 (Medium chopped)

Salt: to taste

Sugar: a pinch

Chaat Masala: 1/2 tsp

Red Chilly Powder: 1/2 tsp

Yoghrut: 1 cup (whisked)

Green Chutney: 2-3 tbsp

Sweet Chutney: 2-3 tbsp

Sev: 1/4 cup

Coriander Leaves: few strings (for garnishing)

Method:

• Blanch the beans Sprouts in boiling water. Strain the beans sprouts from water and keep aside.
• Arrange the Bhakarwadi in a serving plate.

• On the top of these bhakarwadi add finely chopped onion, tomatoes,cucumber, potatoes and moong sprouts.

• Sprinkle salt, red chilly powder,chat masala,Red chilly Powder,sugar  over them.
• Drizzle sweet chutney and Green Chutney over them.
• Cover the chaat with yoghurt on the top.

• Sprinkle the Sev over the yoghurt.
• Garnish with coriander Leaves.
• Serve immediately.

USAL PAV

USAL PAV

Ingredients:

For the USAL:

Moong Sprouts: 1 cup

Onion :1 (Large finely chopped)

Ginger Garlic Paste: 1 tbsp

Turmeric Powder: 1 tsp

Red Chilly Powder: 1 tsp

Goda Masala: 1 tsp

Asafetida : a pinch

Salt : to taste

For the Goda Masala

Coriander Seeds: 2 tbsp

Cumin Seeds: 1/2 tbsp

Dry Red Chilles: 2-3

White Sesame Seeds: 1 tbsp

Black Pepper Powder: 1/2 tbsp

Asafetida: a pinch

Dried Coconut Powder (dessicated coconut): 2 tbsp

Cloves: 2-3

Green Cardamon: 2-3 

Turmeric Powder: 1 tsp

For the Gravy:

Onion: 1 (Large, finely chopped)

Tomato: 1 (Medium finely chopped)

Tamarind Paste: 2 tbsp

dessicated coconut: 2 tbsp

Red Chilly Powder: 1 tsp

Turmeric Powder: 1/2 tsp

Goda Masala: 2 tsp

Sugar: 1.2 tsp

Oil : 5-6 tbsp

Salt: to taste

For the garnishing:

Chopped tomatoes: 1 tbsp

Chopped Onion: 1 tbsp

Chopped Coriander Powder: 1 tsp

Sev:5 tbsp

Farsan: 2 tbsp

Method of Preparation

Goda Masala:

1. Dry roast all the ingredients under the Goda Masala over low flame for about 5-6 minutes.
2. Allow it to cool
3. Once cooled grind the ingredients together in a grinder or a mixer
4. Store the goda masala in a air tight container and use as required.

for the Usal

1. Pressure cooker the sprouted beans till they are cooked.
2. Strain the cooked bean from water and keep the stock aside.
3. In a kadai heat oil ginger garlic paste, chopped onion and saute for a minute
4. Add asafetdia, turmeric powder, red chilly powder, goda masala and mix well
5. Add cooked sprouted beans. mix well.
6. Add salt to taste.
7. Cover the kadai and allow it to cook for another 5-7 minutes on a low flame.
8. Your sprouted beans is ready.

Hot and Spicy Gravy for the usal

1. Heat oil in pan. add mustard seeds, asafetida powder,sugar and saute for a few seconds.
2. Add ginger garlic paste and chopped onion and saute till  onion turns pink.
3. Add Turmeric Powder, Coriander Powder, chopped tomatoes, goda Masala, desidicated coconut  Mix well and saute for a minutes.
4. Remove from fire and allow it to cool and grind it to a smooth paste and keep it aside.
5. Your Spicy Gravy for usal is ready.
6. In a pan add 1 tbsp of oil. add the spice gravy for usal that we have just prepared. Mix well and allow the gravy to come boil.
7. Add salt and cook till oil leaves the side.
8. Now add sported beans. and mix well
9. Add Goda Masala, tamarind paste and mix well.
10. Keep the gravy on a medium flame and cook till the gravy becomes thick.
11. Your usal is ready. Add coriander leaves for garnishing

For the Serving:

1. Take the Usal in a bowl. 
2. On the top add chopped onion, chopped tomatoes, Coriander leaves
3. Top it with farsan and sev.
4. Serve immediately with Pav

RAJ KACHORI CHAAT

RAJ KACHORI CHAAT

This is the most famous street Food in Rajasthan. This stomach filling and delicious chaat. These are big sized crisp Puris and are filled with number of Stuffing and Chutneys. I thought of preparing this as our Sunday Evening Snack. I still remember when i had this chaat years back. It was my eldest sister engagement  Ceremony and my sister friends and Aunties have prepared for breakfast as the engagement Ceremony was at my Sweet home. During that time i was small studying in class 8 and after that I had this several time. But the when i had this for the first time i didn't like that much because it was too heavy. But I have never tried anywhere thinking its very difficult and lengthy process to prepare this. Suddenly once i was suffering the Net and came across this delicious Chat. I have read the recipes contributed by "Show me the Curry","Sanjeev Kapoor","Tarla Dalal","Mharo Rajasthan Recipes" and thought its not very difficult and thus made my own version for this spicy chaat bowl filled with delicious condiments which has refreshing flavors and makes for a unique food experience.

INGREDIENTS:

For the Kachori Dough:

Semolina/Sooji: 1 Cup
Refined Flour/Maida: 5 tbsp
Salt:1/2 tsp (or to taste)
Warm Water: for kneading the dough
Oil:for deep frying: (1 tbsp for applying in dough)

For Filling the Chaat:

Prepared Kachori
Potatoes:2 (Boiled,Peeled and cut into cubes)
Moong Sprouts: 1/2 Cup (Boil them in a open pan for 5 minutes)
Chickpeas (Kabuli Chana): 1/2 Cup (Soaked overnight and boiled)
Dahi Vada: 2 (slightly mashed)
Whipped Yoghrut:1/2 Cup
Sweet Chutney: to taste
Coriander or Green Chutney: to taste
Sev: 3-4 tbsp (Any sev of your choice)
Red Chilly Powder: 1 tsp
Roasted Cumin Powder: 1 tsp
Chaat Masala:1/2 tsp
Coriander Leaves: for garnishing
Black Salt: 1/2 tsp
Green chilies/2 tsp (finely chopped)
Onion : 1/2 cup (optional,finely chopped)
Papadi:2-3 (Soaked in curd with 1 tsp of Sugar)

How to Procedure

1. For the kachoris, mix all the ingredients with warm water except oil and make a stiff and hard dough. Apply 1 tbsp of oil on the top of dough and kept is covered for an hour time.
2. After an hour time roll them into small pooris of 4-5 inches diameter and deep fry them in hot oil on medium flame till well and the kachoris are crisp and golden brown in color from both sides.
3. Ensure that these kachoris are not soft,if they are fry them once again. Allow them to cool down.
4. Take one kachoris in a serving plate and make a big hole in the center and fill the Kachori with cubed potatoes, kabuli chana,sprourted moong,mashed Dahi Vada  Sprinkle roasted cumin powder,red chilly powder, black salt,onion,tamarind chutney,coriander chutney,curd,sev and coriander leaves.
5. Serve immediately before it becomes soggy.

NOTE: I have sorted kabuli chana and moong sprouts in 1 tbsp of oil but it is optional. You can do without this also.

Rajma Tikki Chat

RAJMA TIKKI CHAT

Ingredients:

For the Tikki or Cutlet:

Rajma (Kidney Beans):1 Cup

Potatoes: 2 (Boiled ,peeled and mashed)

Poppy seeds: 2 tbsp ( Dry roast them for 2 minutes & Keep aside)

Green Cardamons:2 nos

Black Cardamons:1 nos

Ginger-Garlic: Green chilies paste:1/2 tsp

Clove: 2 nos

Cumin seeds:1/2 tsp

Spinach Paste: 1 tbsp (blanched & grind into a blender)

Green Peas Paste: 1 tbsp (boiled and mashed)

Onion: 1 (small. finely chopped)

Sooji:1-2 tbsp

For assembling the Chat

Curd: 1 cup

Sugar: 1 tbsp

Onion: 1 (finely chopped)

Sweet Tamarind Chutney: 3-4 tbsp

Green Chutney: 4 tbsp

Method to Prepare Tikki

• Wash & soak Rajma in sufficient amount of water for 5-6 hours or overnight.

• Pressure cook Rajma in same water with salt for 20-25 minutes. Strain the Rajam from water . Keep the Rajma aside & allow it to cool down completely.

• Mash the Rajma well so that no lumps are there. Now add boiled & Mashed potatoes mixture in the Rajma and mix well.
 

• Dry roast all the spices and once they are cool down grind them along with Poppy seeds into a fine Powder.

• Add ginger garlic paste, spinach paste,green peas paste and the dry powder mixture in the Rajma and potatoes mixture and mix them well.

• Heat oil in a pan,add finely chopped onions & saute the onion in a medium flame till them turn translucent.

• Now add Rajma and Potatoes mixture and salt  & cook on a medium flame for about 4-5 minutes while stirring continuously.

• Allow the mixture to get completely cool.

• Add Sooji to the mixture and divide the Dough into equal Portion.

Note: You can also add cornstarch or Bread Crumbs instead of Sooji. I was not having either of them so I added Sooji to the mixture.

• Flatten the each ball from top and keep them aside.

• Heat a griddle or Tava & fry all these tikkis til they attain golden brown color. Take all the tikkis out in a plate and flatten them & shallow fry them again onto a Tava or Griddle to give Tikkis a crisp crust.

• Your kabab or tkkis is ready. You can serve yours tikkis as a kabab after this Step,

Method for Assembling Chat:

• Mix sugar in a curd and beat the curd till sugar fully dissolves.

• Arrange the tikkis onto a plate .

• Pour green & sweet chutney on the top of the Tikkis.

• Add finely chopped onions over it

• Add Curd on the top of the tikkis at last.

• Serve hot.

Vada pav

Hi Friends


I have heard a lot about Vada Pav. We all know that Vada Pav is the most famous roadside snacks. The Vada is made of a spicy potato filling deep fried in a gram flour batter. Along with a hot and spicy garlic chutney, last month I got a chance to visit Mumbai. As I am a big foodie so i decided i should try each and every road side snacks of Mumbai especially Vada Pav,Misal Pav,and many more. So Once i came back to Bangalore i thought og giving it a try. So here is my version of Vada Pav. Hope you will like it,


Ingredients:





Pav:4

Potatoes: 2 (Large,Boiled & Peeled and mashed well)
Besan:3/4 cup

Onion:1 (Medium,finely chopped)
ginger:1 small piece (peeled & Grated)
Garlic:4-5 flakes (finely chopped)
Green Chilles:2 (finely chopped)

Mustard Seeds:1 tsp
Turmeric Powder:1/2 tsp
Red Chilly Powder: 1/2 tsp
Chat Masala:1/2 tsp
Salt:to taste
Oil for deep frying+ Oil: 2 tbsp
Sweet Chutney: 3 tbsp
Green chutney: 3 tbsp


Method:

• Take ginger,Garlic ,Green Chilles in a blender and grind them coarsely and keep aside
• Heat 2 tbsp Oil in a pan. Once oil is hot add mustard seeds.Once the mustard seeds start crackling add hing and curry leaves and saute for few seconds.
• now add finely chopped onions and saute till onions becomes lightly pink in colur and now add the paste we prepared and mix well and saute for few seconds.
• Now add mashed potato,turmeric powder,red chilly powder,chat Masala,salt and mix well.
• Remove from the fire and allow it to cool.
• Divide the potato mixture into equal portions and shape them into rounds
• In another bowl take Besan,red chilly powder,turmeric powder and water and mix well. Add Salt to taste and make a thick smooth paste.
• Heat he oil for deep frying on a medium flame

• Dip one potato ball at time into the Besan batter to coat well and then deep fry till it attens golden brown colur.

• Drain on absorbent paper and keep aside. Your vada is ready

At the time of Serving

1. Slice each pav into half and not completely and apply spoonful each of some green and sweet chutney on the top.

1. Place one vada in each pav and fold over pressing down gently  serve immediately.

Note: I have done one mistake that i cut these pav into 2 piece completely. But in real vada Pav the Pav are cut into half and not completely. But despite of this my attempt to make Vada Pav was successful coz my hubby likes it. i have cover this with half cut pav

BHEL PURI

HERE COMES ANOTHER mouth Watering Chat and all time favouriate for every Indian. Last weekend i have gone for grocerry shopping with my husband and and we bought MAGGI- Oriental Chilli Garlic Sauce instead of Maggi-Tomato Chiily Sauce by mistake . I was wonderin what can i do with this sauce, i thought lets try out some chat and first chat that came to my mind was "my all time favouriate "Bhel Puri". So Friends lets get started.

Ingredients:

 

Puffed Rice: 1 cup (Kurmura, Murai)

Chopped Onion: 1 (Large)

Chopped Tomato: 1 (Medium)

Chopped Coriander Leaves (Dhania Patta) : 1/4 cups

Fried Ground nuts( Moongfali): 1/4 cup

Papri: 4-5
Boiled Potato (Aloo): 1 (Larfe and cubbed
Green Chilli: 2-3

Oil: 2 tbsp

Turmeric Powder: a pinch

MAGGI- Oriental Chilli Garlic Sauce : 2

Sec: 1 Cup

Navratan Mix Mixture: 1/2 cup

Red Chilly Powder: 1/2 tsp

Chaat Masala: 1tsp

Kissan Chatk dhar Sauce: 1 tbsp

Fried Kismis: 2 tbsp

Directions:

• Heat oil in a frying Pan. Add turmeric Powder and Puffed Rice and mix it well and fry for 2 minute. Remove fro fire and allow it to come at Room Tempeature.
• Add puffed Rice in a large bowl and add all the ingredients. Mix well.
• Serve Immediately.

Misal Pav

Misal Pav is Maharashtra's most most popular breakfast dish.. My huuby before coming to Bangalore was settled in Mumbai. He asks me many times to cook Misal Pav. I was not knowing how to prepare it. So I googled various sites to know what exactly is Misal Pav.  and i came to know that it is a mixture of pulses , spicy gravy, Poha, , spoonful of dahi and garnish of onions, tomatoes, cilatro, farsan, chivada etc These things are arranged in multiple tier fashion and served. Pav/bread is also served along with misal.

The first Lever in Misal Pav is of  Matki/Moth beans Usal. Usal is basically sprouted beans The Second layer os of Allo ki sabji. This we can prepare according to our taste and requirements.

The 3^rd layer is of Poha followed by curry over it and lastly garnish it with Farshan, onion tomato ,coriander leaves,curd and again curry.

But what I have done as I am lazy person I didn’t prepare allo sabji  separately.But I added boiled potatoes in my gravy only. This gravy should not be very thick.This was my mistake. My huuby told me this your gravy is thick. It should be semi liquid.

Next time I will rectify my this mistake and will make it once again.

INGRDIENTS:

For Curry / Cut/ Turry

Boiled Potatoes: 2

Onions: 2 (Medium, Sliced)

Cloves of Garlic: 2

Green chillies:2

Cloves: 3

Black Peppercons:4

Cinnamon stick:1/2 inch

Tomato: 1 (Medium finely chopped)

Curry Leaves: 3-4

Cumin seeds:1/2 tsp

Turmeric powder: ¼ tsp.

Chat Masala:1/2 tsp.

Kitchen King: a pinch

Green chillies: 2

Salt to taste

Method for making curry:

• Dry roast  black peppercons , cloves,cumin seeds, cloves and cinnamon and Grind them coarsely not in a blender. Mix ½ tsp of oil and 1 tsp of water. Mix well and keep it aside.
• Heat oil in a pan and add chopped  green chillies and garlic together
• Add mixture that we have just prepared and Saute till nice aroma from the spices come out. After that add grated onions onion and fry till it gets brown color
• Now add chopped  tomatoes and  fry till oil starts loosing out from the spices
• Add potatoes , turmeric powder, chat Masala and a pinch ok kitchen king and mixed it well. Cover it with lid and cook for 7 minutes.
• Add water and salt and bring it to boil. Curry is ready now

Ingredients for : Matakichi usal

Sprouted moong dal (green gram): 1 cup

Onion finely chopped: 1 (Big finely chopped)

Tomatoes: 1 (Small, finely chopped)

Peanuts 2 tsp.

Red Chilli Powder: 1 tsp.

Garam Masala: 1 tsp

Turmeric powder: 1/2 tsp

Mustard seeds: ½ tsp

Cumin Seeds: 1/2 tsp

Pinch of Asafoetida

Curry Leaves: 4-5

Salt to taste
Coriander Leaves

Sugar:1/2 tsp

Oil: 2 tbsp

Direction for : Matakichi usal

·         Boil the sprouted mataki Pressure Cooker for atlest 2-3 Whistles.

·         First fry the peanuts in a oil till it gets light brown colour. Remove the peanuts from the pan. In the same oil add mustard seeds, cumin seeds and pinch of asafoetida.

·         Then add curry leaves and onions. Saute the onions till it gets light brown colour.

·         Now add tomatoes . Fry on low flame for a couple of minutes

·         Now add Turmeric powder Garam masala and red chilli powder and saute till oil starts loosing out from the spices.

·         Add boiled mataki and mix it well. And cook or about 5 minutes

·         Sprinkle salt according to taste. Add sugar and corriandar leaves.

·         Now add fried peanuts. Mataki is ready to serve now.

Ingredients for poha

Oil: 2 tbsp

Mustard seeds: 1 tbsp

Cumin seeds: 1 tbsp

pinch of hing;1/2 tsp

Turmeric powder:1/2 tsp

Curry Leaves: 5-6

Green Chillies:3-4

Thin Poha: ½ cup

Method:

• Wash pohe and keep aside.
• Heat oil. Add curry leaves, cumin seeds, mustard seeds. After they start spluttering add hing, turmeric powder, green chillies.
• Now add Pohe and salt. Mix well and cook till done. Your poha is ready.
  
  

  
  

Ingredients For Garnishing

Farsan / Hot mix

Onion finely chopped

Tomato finely chopped

Corriandar leaves

Matkichi bhaji

Poha

Potato Gravy

Curd

Chilly Powder:1/2 tsp

Chat Masala:1/2 tsp

Directions:

• We have prepared all the ingredients for Misal Pav. . It is time to arrange it in tiered manner.
• Put the Matakichi usal mixture in a round Cup, cover with the serving plate and turn it upside Slowly remove the katori leaving the Misal on the plate.down.

   
• Now Add Poha over the top of Usual.



Pour in the rassa or gravy generaously over the top of poha.

Over the Misal add Chopped Onion, Green Chilies, Sprinkle Chili Powder, Chaat Masala, and Lemon Juice over. Add Curds over it and sprinkle some salt Over the top add Farsan, and bhujiya. Serve Immediately with Vada or Bread