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.

Hare Chana Ki Kari With Methi Muthia

Hare Chane ki Kari With Methi Muthiya

There is a very interesting srory behind my making of this dish. My Hubby loves watching Serial "Kuch tho Log Kahenge". In one of the Episode i saw Dr. Ashotoush ordering this dish in a Restaurant. The name i found as unusal so due to curosity i decided to find out what is this. So I just google it and found this dish in Tarla Dalal website. I made certain changes and prepare my Version of "Hare Chane ki Kari with Methi Muthiya". This dish was unique and found it tasty as me an d my hubby both likes it.

Hope you will also like it.

Ingredients for Hare Chane ki kadri:


Whole Grren Gram:1 cup
Cocunut Milk Powder: 3 tbsp
Onion:1 (Medium ,chopped)
Oil:for cokking
Turmeric Powder: a pinch
Garam Masala:1/2 tsp
MDH curry Powder:1/2 tsp
Salt: to taste


To Be Ground into Paste:


Chopped Coriander:2/3 cup
Green chilles:3-4
Ginger:1/2"
Limca: 2 tbsp (you can use Lemon juice as i was not having lemoan juice so i have used this)
Spinach Leaves:4-5


Fot Methi Muthias:


Choppeed Methi: 1/1/2 cup
Whear Flour: 1cups
Besan:1/2 Cup
Semolina: 2tbsp
Asofetida: a pinch
Sugar: 1tsp
Turmeric Powder:1/2 tsp
coriander Powder:1/2 tsp
cumin Powder:1/2 tsp
Red Chilly Powder:1/2 tsp
Bking Powder: a pinch
Cooking Soda: a pinch
Hot Oil: 2 tsp
Water: as required
Oil: for Deep Fryong
Waying


Method:

1. Soak the Whole Green Gram in enough water for about 4-5 hours.
2. Boil the Whole Green moong . For boiling the chana, add a pinch of soda bi-carb and salt.
3. Heat the oil and fry the onion for 1 minute. Add ginger garlic paste and saute for 3 minutes,
4. Now add Garam Masala,turmeric Powder,curry Powder and 2 tbsp of oil and fry till oil seperates from behind.
5. Add the Whole green Moong. Mix well and fry it for 3-4 minutes.
6. Add the paste and fry for 3 to 4 minutes.
7. Add salt and add to the chana mixture.
8. Take Cocounut Milk Powder in a cup and  add 2 cups of warm water and mix it well and add it to the chana mixture.
9. Simmer the heat and let them to boil and cook another 5 minutes.
10. Switch of the flame and your kadi is ready.

Method for making Methi muthiya:

• Take chopped fresh fenugreek leaves in a vessel. Add salt and lemon juice to it. Set it aside for 10 minutes till the leaves are moist
• Then add all flours, spices, and all the ingredients except water and oil. Mix it well 
• Then add oil and again mix it
• Now add water as required .Knead the mixture into a hard dough
• Make small balls (pedha size) of the mixture
• Roll each of ball on your palm to give it an oval shape
• Simultaneously heat oil in a deep pan. Fry Muthiyas in oil over low flame till it turns golden brown in colour

• 
  Drain it on absorbent paper and serve it with kadi you just prepared

• Store it in an air-tight container remaining muthiya.

Cucumber Dal

Cucumber Dal

Ingredients:


Arhar Dal (Toor Dal): 1/2 Cup
Moong Dal: 1/2 cup
Cucumber:1 (Peeled and diced)



For Seasoning:


Cumin seeds:1/2 tsp
Mustard Seeds: 1/2 ts

Curry Leaves: 4-5
Onion: 1 (Small Finely chopped)
Tomatoes: 1 (Medium Finely chopped)
Garlic:3-4 flakes (chopped finely)

Turmeric Powder: 1/2 tsp
Coriander Powder:1/2 tsp
Red chilly Powder: 1/2 tsp
Cumin Powder:1/2 tsp
Green cjillies: 2-3 (chopped finely)

Asofetida: a pinch
oil: 2 tbsp


Method:


1 ) In a pressure cooker add 3 to 4 cups of water, bring to a boil, add Moong Dal, Arhar Dal and turmeric powder. Closed the lid and cook Dal  till dal is half cooked.

2 ) Heat oil in another pan, and add hing, garlic, onion and curry leaves. Fry for few seconds. and now add cucumber, tomatoes and mix well.


3) Cover and let it cook till well till the tomatoes and Cucumber are soft.

4) Now add the cooked Dal and mixed it well.and remove from fire

4) Meanwhile in another pan heat 1 tbsp of oil and add cumin seeds and mustard seed. Fry for few seconds. Pour the seasoning on the dal, stir and mix in. 


5) Served hot with rice

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