CHANA,POTAT,PINE APPLE/MANGO CHAAT

CHANA, POTATO AND PINE APPLE CHAT

INGREDIENTS

1.       100 Gm boiled black chana

2.       1/2 tsp ajwain seeds

3.       1tsp oil

4.       1onion sliced

5.       1  tbsp green chilli, garlic paste

6.       1 boiled potato cut in to small cubes(optional)

7.       1 slice of pine apple/mango in small cubes

8.       1tsp chat masala

9.       1 lemon juice

10.   Salt to taste

METHOD

·         Heat oil in a pan add  ajwain seeds when aroma comes add boil chana and chilli garlic paste toss well.

·         Add boiled potato cubes , pine apple /mango cubes mix well.

·         Seasoned with chat masala,salt and pepper and lemon juice.

·         Put   them in   a bowl. Garnish   with coriander leaves chopped onion   and roasted papad.

Ramzan Special mutton korma

RAMAZAN SPECIAL MUTTON KORMA

INGREDIENTS

1.       ½ kg mutton pieces

2.       2 onion  sliced

3.       12 cloves of garlic

4.       1’’ ginger chopped

5.       2 tomatoes

6.       1 ½ tsp chilli powder

7.       ½ tsp turmeric powder

8.       1tsp coriander powder

9.       1 tsp cumin powder

10.   1tbsp garam masala whole(clove, pepper corn, cardamom, cinnamon ,bay leaf)

11.   4tbsp oil/ghee

METHOD

·         Heat oil in cooker add onion slices, garlic cloves, chopped ginger along with whole garam masala.fry them until onions  and garlic become light pinkish brown.

·         Remove all the ingredients from the oil in a plate.let them cool.

·         In the same oil add (chilli and turmeric powder  wet with 2tbsp water)cook for 1 minute.

·         Add mutton pieces and fry for few minutes on medium heat.

·         In the mean time grind the fried onion mix along with tomatoes in blender.

·         Now add this grind masala in the meat in cooker. Add  coriander, cumin powder  and salt to taste

·         Fry the whole mixture for five minutes till oil start separating

·         Add  1cup of water or less depends  upon how much of gravy you want. Close the lid

·         After one whistle lower down the heat cook 10-15 minutes. Let the cooker cool itself.

·         Garnish with chopped coriander leave  .

·         Enjoy with chapatti or boiled rice.

Chicken potato chaat

1.       100 gm chicken breast cut in to small pieces

2.       2 large potatoes boiled  and cubed

3.       1 slice of pineapple cubed(poptiona)

4.       1 roasted papad

5.       ½ cup coriander chutney

6.       Sweet imlli chutney

7.       1tsp chaat masala

8.       1tbsp lemon juice

9.       2 cashew nuts chopped

METHOD

·         Marinate chicken pieces in 1tbsp ginger garlic paste, salt, chilli powder for 1 hour

·         Stir fry chicken cubes until done. Toss with chaat masala.

·         Mix green chutney in potato cubes,

·         In a plate put potato cubes, pine apple cubes ,fried chicken  and cashew nuts .mix them gently.

·         Sprinkle chaat  masala ,tamarind  chutney chopped coriander leaves and green chillies.

·         Garnish with crushed papad, tomato and lemon slices.

POHA

POHA

Ingredients:

2 cups Poha (Beaten Rice)
1 Potatoes
1 Onions
2 Green Chillies
1 tsp Chana dal
1 tsp Urad dal
1/4 tsp Mustard Seeds
1 sprig Curry leaves
2 tsp Peanuts
4 tblsp Oil
1 pinch Turmeric powder
1 Lemon
Few Coriander leaves
Salt to taste

METHOD

·         Wash  the poha in water and drain all the water.

·         Add some salt , turmeric powder , keep aside.

·         Peel and cut the potatoes into small cubes, chop the onions, chillies, coriander leaves.

·         Heat oil and put chana dal, urad dal, mustard seeds, peanuts and curry leaves .fry until they crackle.

·         Add potatoes , cook  for few minutes, then add chopped onions, chillies.

·         Cook untill  potatoes are done. Add the poha, coriander leaves and stir. Cover the pan

·         Keep it on slow flame for 5- 7 minutes.

·         Let it cool for sometime and add then lemon juice.

PANEER BREAD ROLLS

PANEER  BREAD ROLLS

INGREDIENTS

1.       8 Bread slices

2.       100 g paneer

3.       1 boiled potato

4.       1 onion chopped

5.       1 green chilli chopped

6.       1 tomato chopped

7.       2tbsp chopped coriander leaves

8.       1 tbsp chatmasala

9.       Salt to taste

10.   Oil for frying

METHOD

·         Mix all the ingredients in the paneer

·         Remove the crust of bread slices and wet them with little water.

·         Put the stuffing in the middle of slice and shape it in a roll. Make all the rolls.

·         When you want to fry , heat oil in a wok on medium to high heat and fry them light golden brown. Remove them on paper towel.

·         Serve them  with green chutney or tomato sauce.

PANEER ROLLS

PANEER ROLLS

1 egg
30 gm grated paneer
100 gms potato
2 green chillies
20 gms roasted peanuts
1/4 tsp amchur (dry mango powder)
1/4 tsp garam masala powder
1/4 tsp red chilli powder
2 tblsp breadcrumbs
Salt to taste
Oil for frying
Few coriander sprig

Method

·         Boil, peel and mash the potatoes.

·          Coarsely grind the roasted peanut paneer

·         Wash & chop the green chillies and coriander leaves 

·         Add paneer, peanuts, chillies, coriander leaves and spices to the mashed potatoes.

·         Mix well and roll into 2'' rolls

·         Dip in beaten egg and coat with breadcrumbs.

·         Deep fry in oil untill  they are golden brown.

·         Serve hot with dhaniya chutney

ONION KACHOORI

Ingredients:

For the dough:
2 cups Maida (Plain Flour)
1/4 cup melted Ghee
1/2 tsp Salt
For filling:
2 cups finely chopped Onions
1 tsp Kalonji (Nigella Seeds)
2 tsp Saunf (Fennel Seeds)
2 Bay Leaves
1/2 tsp finely chopped Green Chillies
2 tblsp Besan (Bengal Gram Flour)
2 tsp Dhania Powder (Coriander)
2 tsp Chilli Powder
1 tsp Garam Masala
3 tblsp Chopped Coriander
2 tblsp Oil
Salt to taste

Oil for frying

METHOD

·         To prepare the dough combine all the ingredients in a bowl and knead into a semi soft dough using water. Keep it for 5 - 7 minutes.

·         Divide the dough into 12 equal parts and keep them covered under a wet muslin cloth.

·         For the onion filling heat oil in a pan.

·         Add the kalonji , saunf, bay leaves, green chillies and onions and saute till the onions turn light brownin color.

Add the besan, coriander powder, chilli powder, garam masala and salt and saute for 2-3 minutes.

·         Add the chopped coriander and mix well.

·         Remove the bay leaves.

·         Allow the mixture to cool completely.

·         Divide into 12 equal parts .

·        

·         Place one portion of the filling in the centre of the rolled pori

·         Surround the filling with the dough by slowly streching it over the filling.

·         Seal the ends tightly and remove excess dough.

·         Roll each filled portion into a 2 1/2 inch diameter circle taking care to ensure that the filling does not spill out.

·         Gently press the centre of the kachori with your thumb.

·         Repeat with the remaining dough and filling.

·         Deep fry the kachoris in hot oil over a slow flame till golden brown.

·         The kachoris should puff up like puris.

These kachoris take a long time to be cooked in the inside too.

·         Serve hot with sweet chutney and green chutney

CHICKEN CHAAT

Chicken Tikka  Chaat

INGREDIENTS

1.       100 gm boneless chicken chunks

2.       2tbsp ginger garlic paste

3.       ½ cup hung curd

4.       1bsp  roasted cumin coriander powder

5.       ¼ tsp turmeric powder

6.       ½ tsp chilli powder

7.       1 tsp lemon juice

8.       1 tsp oil

9.       1/2tsp garam masala

10.   Salt to taste

11.   10-15 paparies

12.   For garnishing coriander leaves,sev,chopped onion,red and green chutney.

METHOD

·         In a bowl put all ten  ingredients  and mix very well .let the chicken  chunks marinate for 2-3 hours

·         Skew chicken on tandoor  sticks and cook them on gas stove or in oven until  cooked and slightly charred.

·         Chopped the cooked  chicken in to smaller pieces and toss with chat masala.

·         Place the paperis on plate and place the chicken on top .

·         Garnish with red and green chutney ,sprinkle some sev,finely chopped onion and coriander leaves.

SWEET Bread   Gugiya

1.       8 bread slices

2.       ½ cup flour

3.       ½ cup milk

4.       2 table spoon oil

5.       Pinch of soda

STUFFING

1.       1 cup coconut powder

2.       ½ cup chopped dry fruits(almonds, cashew nuts, pistacos.etc)

3.       3 green cardamom powder

4.       2 cup sugar

5.       ½ cup coconut powder(for topping)

METHOD

·         Soak bread slices in milk then add flour , oil and soda and make dough.

·         Roll small   porie   from the dough .Put some stuffing in the middle of porie and turn the pori seal the edges with the water .like  gugiay .Make all gugiyas .

·         Fry these gugiys  light golden brown on medium heat.

·         To make sugar   syrup add ½ cup water in 2cups of sugar and boil.

·         Dip them in sugar syrup for 5 minutes , take them out and sprinkle coconut powder on them.

Dahi Pakori

1.       1 cup chick pea flour (basan

2.       1 green chilli chopped fine

3.       1/4tsp hing

4.       Pinch of soda bi carb

5.       1tsp chilli powder

6.       1tsp salt

7.       5oo ml butter milk

8.       Roasted cumin powder

9.       Chat masala

Method

·         Mix all the six ingredients add water to make thick paste and beat well

·         Heat oil in kadhi  and fry small pakories.

·         In butter milk add some salt and chilli powder cumin powder ,mix well then add fried pokories in it.

·         Leave it for an hour to absorb buttermilk in pakories

·         Heat  1tbsp refined oil add cumin seeds, chopped  garlic when garlic become light brown pour over dahi pakori  cover and leave it for five minutes.

·         To serve add  green chutney and sprinkle chat masala .Garnish with coriander leaves.