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.

DABELI

Last Week i came from office early and i was watching TV. I was seeing the Serial Ek dusre se karte hain Pyaar mein where a girl asked for Dabeli in a street food and was enjoying  it. Suddenly that name strikes me and I just googled to Know what is Dabeli. Then i got to know that Dabeli is street food originating from Kutch in Gujrat, India. Dabeli literally means 'to be pressed' in Gujarati. So i jusr read out the recipes in google and wants to try it. I am extremally thanks to Amarendra of AMU'S RECIPES to brief in detail about the recipes.

As I have never tasted Dabeli before so I did little variation and tried my version of Dabeli. Which me as well as my Hubby really liked it as todays evening snacks.

Ingredients:

For Dabeli Filling:

Boiled & Mashed Potatoes: 5 (small)

Tamarind & Sweet chutney: 4 tbsp

Dabeli Masala:3 tbsp

Red chilly Powder:1/2 tsp

Chaat Masala:1/4 tsp

Amoochur Powder:1/4 tsp

Asafoetida: a pinch

Water:1/2 cups

Oil: 2-4 tbsb

Dry Roasted Peanuts: 6-8 tbsp

Chopped Onion: 6-8 tbsp

Pomengrate seeds: 4 tbsp

Coriander Leaves(finelly chopped): 4 tbsp

For Dabeli Masala:

Dry Red Chillies: 3

Cumin Seeds: 2 tsp

Dalchini Piece(cinnamon stick):1/2"

Coriander Seeds: 2 tbsp

Methi seeds: 1/2 tsp

Cloves:7-8

Method to make Dabeli Masala:

Dry roast all the ingeridents for dabeli masala for 3-4 minutes and once cooled down gring them into a fine Powder.

Other Ingredients:

Burger Buns(Pav: 6)

Butter: for cooking

Green chutney: 4 tbsp

Sweet Chutney: 4 tbsp

Sev:1/4 cup

Haldiram mixture:1/4 cup

Method:

For Dabeli filling: 

• Heat oil in a pan.
• Add asafotedia,dabeli masala and dates & tamarind dates chutney.
• Now add mashed Potatoes and mix it well.
• Add Red Chilly Powder,Chaat Masala and amoochar Powder and mix well.
• Now add water and salt.
• Cook it for 5 minutes. Switch off the flame.
• Now take a small plate and spread the filling evenly on the plate. Now allow it to cool for 15-20 minutes.
• Now one by one add layers of roasted peanuts,chopped onions,pomengrate seeds,chopped coriander and haldiram mixture over it.

• Divide them into 6-7 equal parts and keep aside.

To Make Dabeli:

• Slit the Pav horizontally.
• Add sweet chutney on one side and green chutney on another side.
• Now we have to place one portion of dabeli filling between the buns.
• Now dip the sides of dabeli in sev.
• Heat tawa or griddle and add tsp of butter.
• Roast the Dabeli from bot the sides.
• Serve hot.

Samosa Chat

SAMOSA CHAT

This in my new chat recipe loved by all Indians and the name of this Chat is "Samosa Chat". This is very popular chat in India and its very common too. One day on my way back to my home after hectic schedule at office I was feeling very hungry. So I thought to have Samosa. so i bought them for me as well as my dear husband. But when i reached home the Samosa were not hot enough. So i decided to prepare chat from it. But my bad luck i have not kept in mind to prepare chole. So i just search what things i am having in my  Kitchen Pantry. I was lucky enough to find all the items to make a wonderful chat at home and to my surprise it didn't take much time to make. .


Hope you will like this.

Ingredients:


Large Samosa:2
Red Chilly powder: 1 tbsp
Curd:1 cup (beaten ,well with 1/2 tsp of sugar and chilled)
Sweet chutney: 4 tbsp
Green chutney: 4 tbsp
Onion :1 (Medium finely chopped)
Tomato: 1(Medium finely chopped)
Roasted cumin powder: 1 tbsp
Chat Masala:2 tbsp
Salt: to taste
Pani Puris :8-10 (crushed)
Sev: 1 Cup (for garnishing)
Coriander Leaves:1/3 cup

Method:


Heat a Tawa. Flatten the samosa slightly and place them on tawa and heat them over medium hear.
when the samosa are crisped from both the side ,place each samosa on the individual plates.
Pour the Curd on the top of the Samosa and top them with Green and Sweet chutney,roasted cumin powder,chaat masala ,red chilly powder,onion,tomato and crushed pani puris and coriander leaves.
Serve immediately.

Veggie Hot Dog Roll

Veggie Hot Dog Roll

Ingredients:

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 



Method:

• 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