ALOO CHANA CHAT

Aloo Chana Chat is a popular and tangy snack ofNorth India. This is made and sold in Chaat bandi’s all acrossIndia, near the shopping complexes, streets.

Ingredients:

1 ½  Cups chick peas (Kabuli chana)
2 Medium potatoes, peeled and diced
1 ½ tsp Brown sugar
1/2 tsp chilli powder (mild variety)
2 tbsp Fresh coriander leaves (finely chopped )
1 Pinch salt
1 tbsp Tamarind paste
¼ tsp turmeric powder
6 tbsp Water
1 Onion ( finely chopped)
1 Tomato ( finely sliced into long strips or pomegranate seeds

 

Procedure of Aloo Chana Chat:

• Soak chick peas for 5 to 6 hours.Wash and pressure cook it with turmeric powder and salt.
• Rinse and drain chick peas
• Pressure cook potatoes separately until soft.
• Remove potatoes from heat. When cool , mash them into coarse pieces..
• Mix the tamarind paste and water in a small bowl.
• Add chili powder, sugar and salt.
• Pour the tamarind mixture on the cooked chick peas.
• Combine the potatoes, chopped onions and coriander leaves.
• Mix them properly and add salt to taste.
• Serve in individual bowls.
• Garnish with coriander leaves.
• Use tomato pieces or pomegranate seeds, if desired.
• Chatpati Aloo Chana Chaat is ready to serve.

COCONUT HALWA

Coconut Halwa is a popular dessert in South India. It is a quickly prepared sweet.
Ingredients:

2 cups Coconut (fresh and grated)
½ cup Rice (uncooked)
½ cup Sugar
2 tsp Ghee
¼ tsp Cardamom Powder (Elaichi)
Cashews and Raisins (for Garnishing)

 

Procedure of Coconut halwa :

• Wash and soak rice in enough water for 2 to 3 hours until it becomes soft.
• Grind the soaked rice and grated coconut into a very fine paste by adding some water. But do not make it too much watery.
• It should be like a smooth paste and keep this aside.
• In a non-stick pan pour sugar and add some water just enough to immerse the sugar (approximately ½ cup ). Boil the sugar solution till it becomes thick.
• Then immediately add the cardamom powder and coconut rice paste and keep stirring until it becomes thick and stick on the sides of the pan.
• Just before turning off the flame, add ghee and mix well.
• Great tasting coconut halwa is ready.
• Spread the halwa on a plate. Garnish the halwa with fried cashew / raisins in a spoon of ghee.
• Later cut into desired shapes when it becomes cool.

CARROT HALWA

Carrot Halwa is also known as “ Gajar Ka halwa “ . Gajar ka halwa is a popular dessert inNorth India. It is a quickly prepared sweet.

Ingredients:

750 gms Carrots
100 gm Sweetened Condensed milk
2 tbsp Ghee
Handful grated cashew nuts and almonds
2 tsp Cardamom Powder

 

Procedure of Carrot halwa / Gajar ka halwa :

• Peel, wash and grate the carrots finely.
• Transfer the grated carrots to a pressure cooker.
• Cook for about two minutes.
• Remove the lid from the cooker.
• Allow excess water to evaporate.
• Keep stirring the carrots occasionally.
• Pour milk and ghee over the cooked carrots.
• Simmer till all are well blended.
• Remove from the flame.
• Sprinkle with grated cashew nuts, almonds and cardamom powder.
• Carrot Halwa is ready to serve.

Note: Use 1 glass milk and 200 gm Sugar as an alternative for Sweetened Condensed milk.

CHILLI BAJJI

Chilli Bajji is also known as “ Mirchi bajji “ . Mirchi bajji is a popular tea time snack inSouth India . This is made and sold in Chaat bandi’s all acrossIndia, near the shopping complexes, streets.
Ingredients:

10 Green chillies, preferably big ones
100 gms Chickpea flour
1 tbsp Rice flour
1 Large potato, cooked and mashed
1/2 tbsp Tamarind paste
1 tsp Cumin powder
1 tsp Red chilli powder
1 tsp Ginger paste
1/4 tsp Turmeric powder
1 pinch Thymol seed (Ajwain)
1 pinch Asafoetida powder (Heeng)
Salt as per taste
Oil for deep frying
1 tsp Chaat masala powder ( available in packs)

 

Procedure of Chilli Bajji :

• Combine together the rice flour, chickpea flour, cumin powder, asafoetida powder, red chilli powder, ginger paste, turmeric powder and salt.
• Prepare thick batter using water.
• Slit the chillies keeping its tail-end intact.
• Remove the seeds using a pointed knife.
• Grind tamarind and ajovan to a paste.
• For preparing stuffed chilli bajjis, mix tamarind paste, mashed potato with a little salt.
• Fill the mixture inside each Chilli and close them well.
• Dip the chillis in the batter and deep-fry in the oil. Drain onto a plate.
• Sprinkle chilli bajji with “Chaat masala powder” (suggestion- optional).
• Serve Chilli Bajji with tomato sauce or chutney.

SAMOSA

Samosa is a popular tea time snack ofNorth India . It comes in several varieties of fillings- sweet and chatpati. This is made and sold in Chaat bandi’s all across India, near the shopping complexes, streets.

Ingredients:

1 Cup all purpose flour
2 tsp Butter
1/2 Cup chopped onions
1 Cup boiled, peeled and chopped potatoes
1/2 Cup peas
1 Green chilli
1/2 tsp Ginger (crushed)
1/4 Cup chopped cilantro leaves
1/2 tsp Red chilli powder
1/4 tsp Baking soda
Salt to taste
Oil for deep frying

Procedure of Samosa :

• Boil, peel and chop the potatoes.
• Make a liquid of ½ cup water and all purpose flour in a bowl.
• Take two tablespoons of oil in a pan and heat it.
• Add onions and chopped green chilli to it.
• Add peas to it after frying for two minutes.
• Cook for 3-4 minutes and add crushed ginger paste, salt, red chilli powder and chopped potatoes at last.
• Mix above ingredients well after turning off the heat.
• Mix up all purpose flour, salt, baking soda and butter and make strong dough.
• Make small balls of the dough and roll into thin circles of 5-6 inches.
• Cut into half with the help of knife.
• Smear liquid of all purpose flour and water on the sides and shape into cones.
• Fill the cooked potato mix in the cones and close the sides.
• Now heat the oil in a frying pan and when it is hot enough, put the samosas in it.
• Fry them on medium heat till they turn golden brown.
• Samosas are ready.
• Serve them with chutney or tomato sauce.

 

KERALA STYLE CHILLI CHICKEN

Kerala Chilli Chicken is a popular Chinese dish. It has been indianised for being popular and a good combination with rice, roti varieties and noodles
Ingredients:

¼ kg boneless Chicken
1 medium Capsicum (chopped)
2 tsp Tomato Puree
3 tsp Soy Sauce
1 tsp Black Pepper (powdered)
½ Onion (chopped)
2 tsp Honey
Little Chili Powder
Little White Pepper
½ tsp Corn flour
Salt (to taste)
1 tsp Ginger-Garlic Paste
1 tbsp spring onion chopped
2 tbsp Oil (more for frying)
 
Tempering (Tadka)

2-3: Green chillies (slit in halves)
2 stems curry leaf
1″ piece Ginger (finely chopped)
2 pods garlic (finely chopped)

Procedure of Kerala Chilli Chicken :

• Mix chicken with tomato puree, salt, 1 tsp soy sauce, ½ tsp black pepper powder, corn flour and ginger-garlic paste. Toss the chicken pieces in the spices. Keep aside for 15 mins
• Heat oil in a pan and fry the chicken pieces. Remove and keep aside to cool.
• Heat 2 tbsp oil in another pan and shallow fry the onion.
• Stir in capsicum, honey, remaining black pepper powder, 1 tsp soy sauce and salt. Close the pan with a lid and cook until the capsicum is well cooked.
• Add chicken, remaining 1 tsp soy sauce, chilli powder and white pepper.
• Mix the remaining corn flour in ½ cup water. Stir in the gravy and cook for a while.
• In a separate pan take 2 tsp oil and temper with green chillies, ginger and garlic and finally curry leaf. Add this to the gravy.
• Garnish with Spring Onion

PANI PURI

Pani Puri is a popular snack ofNorth India .Also known as “ Gol Goppa ”. This is made and sold in Chaat bandi’s all acrossIndia, near the shopping complexes, streets.
Ingredients:

1 cup Rava (Bombay variety)
1 tbsp Maida (All purpose flour)
1/4 tbsp Baking Soda (cooking soda)
1/2 tsp Red chilli powder
2 tsp Cumin powder
1 tsp Kala namak
2 tbsp Tamarind pulp
200 gm Sprouts (boiled)
150 gms Potatoes (boiled)
1/2 cup Coriander leaves
1 Cup mint leaves
1 green chilly
1 Onion (medium size ) chopped into fine pieces
Oil for frying

Procedure of Pani Puri :

• Mix Rava, Maida, Soda and salt to make dough.
• Keep it covered by a wet cloth for sometime.
• Make circle like rolls from the dough and place them in a damp cloth.
• Heat oil and fry dough circles till it turns golden brown.
• Puri is ready.
• Grind mint leaves, green chilly and coriander leaves to make a paste.
• Mix red chilli powder, cumin powder, kala namak, tamarind pulp and salt well.
• Add mint coriander paste to the mixture.
• Add 4 cups water to this mixture.( Suggested to add 1 tsp of pani puri masala available in packs)
• Separately mash the potatoes and add sprouts, red chilli powder, tomato ketchup and salt.
• Mix it well.
• Make a hole in puri and stuff the potato mixture into it.
• Dip stuffed Golgappe in prepared masala water and serve on a plate
• This is instantly dipped and taken directly to the mouth as the masala water keeps dripping from the golgappe

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