Onion Bhajiyas (Onion Fritters)

Winters have set in. In the evening you crave for everything that is hot and spicy along with a hot cup of tea or may be with a simple bowl of tamatar ka shorba.
This was one day, when I had a deep urge of making these wonderful cripsy bhajiyas to go along my hot bowl of shorba.
So I went in the kitchen wore my apron. and made these beauties in just 20 minutes.

Hope you all will enjoy making these too.

Onion Bhajiyas

Ingredients:
3-4 Onions (Finely sliced)
2 Green Chilies (Finely chopped)
1tsp Ginger (Finely chopped)
4tbsp Gramflour (Besan)
1tbsp Rice Flour
1tsp Carom seeds (aijwain)
Salt to taste
1tsp Turmeric Powder (Haldi)
1tbsp Cumin Powder
1tbsp Coriander Powder
1tbsp Mango Powder
1tbsp Garam Masala
Chat masala to sprinkle over the bhajiyas once fried.

Procedure:

• Finely slice the onions. 
• Take a bowl, add in the sliced onions, green chilies and ginger.
• Add in all the dry masalas.
• Add in the gramflour and rice flour.
• Mix 
• Gradually add in water to make the batter
• The batter should be of medium thick consistency.
• Heat oil in a kadahi.
• Add spoonfull of batter in the hot oil.
• With the help of a slotted spoon flip the pakodas.
• So that i is cooked from both the sides.
• When the bhajiya is half cooked remove them from oil.
• Press it with the back of the spoon and fry again this will make the bhajiyas really crispy.
• Do the same with the remaining batter.
• Sprinkle the bhajiyas with chat masala powder.
• Serve hot with green chutney.

Vada Pav

Whenever I  make Vada pav at home, it makes me remember those days when we had gone to Mahablaeshwar from Mumbai by road. The road journey was great as the express highway made the time less and more pleasurable. On our way we had stopped on this eating joint which serve awesome vada pavs. Vada pavs are the staple food of the people of Maharashtra as it is available in every gali of any city and it is sold by all the street hawkers as well some posh eating joints. It is served with a chutney made up of garlic, shredded coconut, tamarind pulp. its a dry chutney.

Vada Pav

Ingredients:
6 Pav Bun

For the Vada (Batata)
4 medium-sized boiled Potato
2 Green Chilies
1tbsp Ginger-Garlic paste
Salt to taste
1tsp Cumin powder
1tsp Coriander powder
1tbsp Turmeric powder
Fresh coriander

For the tempering:
1tsp oil
1tbsp Rai (Mustard Seeds)
5-6 curry leaves (Finely chopped)

For the Gram Flour paste:
4tbsp Gram flour (Besan)
Salt to taste (be careful as u will add salt bath in potato and besan mixture)
Fresh coriander leaves
1tsp red chilly powder
Water to make a paste
Oil to fry

Procedure:

• Take a bowl, mash in the potatoes in it.
• Now add in ginger-garlic paste + salt + cumin powder + coriander powder + turmeric powder + fresh coriander.
• Mix all this well.
• Now heat 1tbsp oil in a pan, add in rai  + curry leaves.
• When it starts to tempering switch off the gas.
• Add this into the potato mixture.
• Mix in well
• In another bowl make a paste of gram flour with water + salt + fresh coriander + red chilly powder.
• Mix all this well and make sure no lumps are made.
• Make a thick paste.
• Now divide the potato mixture into balls.
• Heat the oil.
• Dip each ball into the gram flour mixture and fry till it turns red.

To serve Vada Pav:

• Cut the pav bun into halves.
• Place the vada in between the pav.
• Serve hot with green chutney.

Palak ki Chaat (Spinach Served in Chaat Style)

Its Holi. That time of the year when everything is colourful and bright. Get together of friends and families over a tasty and chatpata meal. where you want to play with colour, have bhaang, thandai, drink and dance and eat. So the menu on the day of the Holi is  always something that you can gobble down without having to sit and eat formally. You can eat while playing with colors.
I am posting a very spicy treat, which will make an apt dish for the festival of Holi...
Down the memory lane, I used to have this chaat at the most famous Chaat Vendor in Lucknow known as King Of Chaat. Its the only place where you get this healthy and tasty Chaat.

Palak Ki Chaat

Ingredients:
200 gms Spinach Leaves
4tbsp Gram Flour (Besan)
1tbsp Cumin Powder
1tsp Cumin Seeds
1tbsp Coriander Powder
1tbsp Mango Powder (Amchur)
1tbsp Red chilly Powder
2 Green Chilies
1tsp Ginger Paste
Water to make the paste
Oil to Fry

Serving the chaat:
3tbsp Curd
1tbsp Sugar
Water
Tamarind Chutney
Mixture of assorted Spices (Red chilly Powder + Cumin Powder + Coriander Powder + Mango Powder)

Procedure:

• Separate the spinach from the stems.
• Wash them nicely.
• Cut the leaf into 2 half if the leaf too long.
• Now in a bowl, add in besan + salt + cumin powder + coriander powder + amchur + red chilly powder + cumin seeds + green chilies + ginger paste.
• Add in enough water and mix well so that no lumps are made.
• The batter should be of a flowing consistency but not very thin like you make for pakodas.
• Heat Oil in a kadahi.
• Dip each of the spinach leaf into the beasn batter and fry them till crispy.
• Drain from oil,
• Keep it on a tissue paper to remove the excess oil.
• You can serve these pakodas alongwith kectchup and green chutney.

Plating of the dish to serve as a Chaat:

• Take a plate, place the fried pakaodas on the plate.
• Now pour in curd over it.
• Add in tamarind chutney over it.
• Sprinkle the assorted masala mixture over it.
• Serve and enjoy the Holi!!!

Tawa Pulao

Originally tawa pulao, is a famous street food from Maharashtra. But now it has made its way to various cities all over India.
In Lucknow, on the Shahnajaf road, just opposite to St. Francis school, there is this thela  (Street Hawker) who serves this awesome pav bahj, tawa pulao and bhel puri. Whenever i am in Lucknow I definitely go to his stall to have this sumptuous pulao and pav bhaji. So one day I just happened to stand next to his stall and see how does he makes it. So I am posting the original recipe of this tawa pulao straight from the thela.

Tawa Pulao

Ingredients:
1 cup Long-grained Rice (I used Basmati)
2 medium sized onion (julienned)
3 medium-sized tomatoes (diced)
1/2 cup Carrot (diced)
1/2 cup Green Peas (boiled)
1/2 cup Green Capsicum (diced)
2 Green Chilies
3-4 cloves of Garlic
1 smal piece of ginger
Fresh Coriander
2tbsp Pav Bhaji Masala
1tbsp Red Chilly Powder
Salt to taste
3tbsp Butter or ghee or oil. (butter is preferred)
1tsp Cumin seeds
1 pinch of Asafoetida
Lime juice

Procedure:
For the Rice:

• Soak rice for 1 hour before cooking.
• After 1 hour boil the rice in 3 cups of water with 1tsp ghee and salt.
• Cook for 10 minutes. Do not over cook.
• Drain the rice. Keep it aside.

For the Masala:

• Heat butter in a skillet, add in asafoetida. when it leaves smell add in cumin seeds.
• When it stops to clutter, add in ginger + garlic+ green chillies.
• Now add in the onions.
• Let it cook till it turns pink.
• Now add in chopped tomatoes and carrots.
• Add in little salt. (dont add much as you have already added it at the time of cooking rice)
• Close the lid and let it cook for 10 to 15 minutes till the tomatoes and carrot gets tender.
• Now add in green peas. If required add little water. and again close the lid.
• After 5 minutes add in capsicum.
• Take a potato masher and mash these vegetables just little bit. (little just 2-3 times)
• Add in pav bhaji masala + red chilly powder + coriander leaves + lime juice.
• Mix well.
• Now add in the cooked rice. Mix well.
• Taste little bit to check the seasonings.
• If required add more.
• Garnish with fresh coriander leaves.
• Serve hot.

Plating of the dish:

• To give a true rustic look i used a paper plate.
• You can use any white plate to serve.
• To serve, take a bowl fill it up with rice. press.
• Invert it on the plate so that the rice comes out in a doom shape.
• Garnish with chopped onions + lime wedges.
• You can serve it  with left bhaji. it tastes great.
• You can even add more butter on top of it.

Paneer Kathi Roll

I remember when I was a child and used to hate eating normal chapatis my father used to say "isko aati maati kar ke khila do roti" which meant roll the cooked vegetable into the chapati and eat it like a roll. then i used to finish the chapati asap. These rolls are not old and r there in out houses since ages. I will give it a fancy name as Paneer Kathi Roll. Its a famous street food, popular among all the people. Its healthy and a complete meal by itself.

Paneer kathi Roll

Ingredients:
For the Filling:
250gms Cottage Cheese (Paneer)
2 medium-sized onions (thinly sliced)
1 medium-sized capsicum (cubed)
1medium-sized tomato (cubed)
1tbsp ginger-garlic paste
1 green chilly (finely chopped)
1tsp cumin seeds
1tsp Garam Masala powder
1tbsp Coriander Powder
1tsp Fenugreek leaves
1tbsp Curd
1tsp Turmeric Powder
Salt to taste
2tbsp Olive Oil


For the Tortillas:
1cup Wheat Flour
1/2cup Maida
Salt to taste
1tbsp Curd
1tbsp oil
Water to knead

For assembling the rolls:
Coriander & Mint chutney
Oil to cook the tortillas

Procedure:

For the filling:

• Heat oil in a pan, add in cumin seeds.
• When it starts cluttering, add in finely sliced onion.
• Add in ginger-garlic paste.
• Let this cook till onions turn pink.
• Then add in cubed tomatoes. Mix well. let this cook on low heat.
• Add in salt to increase the cooking procedure.
• Now add in capsicum.
• Mix well.
• Add in paneer cubes.
• Mix well. 
• Take a bowl, whip the curd well.
• Add in all the seasonings. (garam masala powder + coriander powder + turmeric powder + kasturi methi.)
• Now add  this curd + seasoning mixture in the paneer.
• Mix well.
• Let this cook for a while on medium flame.

For the tortillas:

• Take a bowl, add in wheat flour + maida + salt + curd + oil.
• Use enough water to knead.it.
• Cover it with wet cloth and keep it aside for 20 minutes.
• Divide the dough into equal balls.

• Roll out each portion into thin chapati.

• Spread oil on top of the roti.
• Now start folding from one end to other like a spiral. Refer to the image.

• Now roll it in the shape of a disc.

• Again roll out each disc into a chapathi
• Cook this on a tawa with oil..

Assembling the Kathi roll.:

• Divide the paneer filling into equal portions.
• Spread 1tbsp of mint chutney over the chapati.
• Spread 1 portion of the paneer filling over it.
• Do all this keep the chapati on the tawa.
• Roll it tightly.
• Wrap it in aluminium foil.
• Serve hot with sliced onions and ketchup.

Ragda Patties

An iconic dish quiet famous on the streets of Mumbai Ragda Pattice..  Aaloo tikki serve wid a spoon of white peas and chutneys both sweet and sour.

Ragda Patties

Ingredients:

For the Patty:

3 medium-sized Potatoes (Boiled)

2 Green Chilies (Finely Chopped)
1tsp Ginger Paste
2 tbsp Cornflour

Salt to taste

1tbsp Cumin Powder

1tbsp Coriander Powder

1tsp Garam Masala Powder

1tsp Red Chilly Powder

Fresh Coriander Leaves
Oil to Shallow Fry

For the Ragda:

1cup White Peas

2cup water for boiling

Salt to taste

2 medium-sized Onion (Finely Chopped)

1tbsp Cumin Powder
1tbsp Coriander Powder
1tbsp Mango Powder
1tbsp Garam Masala Powder
Fresh Coriander
1tbsp Tamarind Chutney

For Serving:
2tbsp Tamarind Chutney
2tbsp Mint & Coriander Chutney
1 medium-sized onion
Fresh Coriander
1tbsp Lime juice
1tbsp (Mix of Seasonings-Red chilly powder + Garam Masala powder + Cumin Powder + Coriander Powder)
Sev

Procedure:
For the Patty:

• Peel the boil Potatoes. Mash them well.
• Now add in salt + cornflour + cumin  powder + coriander powder + green chilies + ginger + red chilly powder + garam masala powder.
• Mix them all well. 
• Keep it aside.
• Add ghee in a pan.
• Divide the potato mixture into equal balls.
• Make them into a shape of round, flat patty.

Ragda

For the Ragda:

• Soak the white peas overnight.
• Pressure cook in 2 cups of water and salt for 20 minutes till it get tender.
• Now, heat ghee in a kadahi, add in cumin  seeds. when it stops cluttering, add in ginger and green chilies.
• Add in chopped onions, when it turns pink, add in the boiled white peas.
• Mix well. Let it cook on low flame.
• Add in all the spices. Check the seasonings. if required add more.
• Add in fresh coriander.
• Simmer for 10 minutes on low flame.
• Keep it aside.

For Serving:

• Take a wide plate.
• Spread spoonful of ragda. Sprinkle the seasoning mixture.
• Place two patties over it.
• Sprinkle some seasoning, half tbsp of ragda, 1tsp of green and tamarind chutney, sev, fresh coriander.
• Serve hot.

Street style Club Sandwich

This sandwich inspired by a sandwich I used to have in Bhopal. This one is quiet famous among the Bhopalites.
A very simple but a very tasty recipe.

Street style Club Sandwich

Ingredients:
12 Bread Slices

For the Potato Mixture:
3 medium sized potatoes
1/2 cup green peas
1 small-sized onion
2 green chilies
Salt to Taste
1tsp Cumin Powder
1tsp Coriander Powder
1tsp Red chilly Powder
Fresh Coriander

For the other layer of the sandwich:
3tbsp Mint and coriander Chutney
7-8 slices of cucumber
7-8 slices of tomato
250gms mozzarella cheese
Salt to taste
Chilly flakes
1 medium-sized onion
1tbsp butter
2tbsp refined oil (to toast the sandwich)

Procedure:
For the Potato Mixture:

• Peel the potatoes. Mash them well.
• Add in onions + peas + green chilies + salt + cumin powder + coriander powder + red chilly powder + coriander. 
• Mix all this well. keep it aside.

Assembling of the Sandwich:

• Take a bread slice spread butter over it. Now spread 1tbsp full of potato mixture over it.

• Spread evenly if required you can add more potato mixture.
• Now spread 1 tbsp of cheese over the potato mixture.

• Place a bread slice over it.
• Spread 1 tbsp full of mint and coriander chutney over it. Now put a slice of cucumber and tomato over it.

• Spread some cheese over it.
• Sprinkle salt + pepper + chilly flakes over it.
• Place another bread slice on top of it.
• Heat oil in a pan, toast the sandwich in it from both the sides till it turns golden in color.
• Serve hot with Ketchup.

Veg Frankie

Veg Frankie a yummy meal which can be a great time pass and a great thing to get rid of the hunger.

Veg Frrankie

Ingredients:

For the Tortillas:

1 cup Maida

1/2 cup Wheat Flour

Salt to taste

1tbsp Oil

1/2tbsp Baking Powder

Ingredients

Water to Knead

For the filling:

4 Boiled Potatoes

2 Onions (julienned)

1/2 cup Capsicum (finely chopped)

1/2 cup Green Peas
2 Tomatoes
2 Green Chilies
1tbsp Ginger Garlic Paste
Fresh Coriander
 Salt to Taste
1 tsp Chilly Flakes
1tbsp Oregano
1tbsp Cumin Powder
1 tsp Turmeric Powder
1tsp Coriander Powder
1tbsp Butter to cook the potatoes.
Oil to cook the Frankie
2-3 tbsp Mint and Coriander Chutney


Procedure:
For the Tortillas:

• Take a wide vessel, add in Maida+ Wheat Flour + Oil + Salt + Baking Powder. Mix all this well.
• Knead this into a stiff dough.
• Keep it aside.

For the filling:

• Heat oil in a kadahi, add in Onions + Green Chilies + Ginger Garlic Paste. Let the onion cook for a while until it turns in brown in color.
• Then add in tomato paste.
• Let this cook on low flame till it starts leaving oil.
• Add in Salt+ Cumin Powder + Turmeric Powder + Coriander Powder + Chilly Flakes + Oregano.
• Mix all this well.
• Add in capsicum and Boiled Green Peas.
• Stir well. 
• Then add in the chopped Potatoes.
• Mix all this well. Add in fresh Coriander.
• Cook this for 8 minutes.
• Remove from flame.

Potato Filling

To make the Frankie:

• Divide the dough into equal balls. Little bigger than you take for chapatis.
• Roll the ball into a round shape chapati. 6-7 inch Diameter.

Round shape Tortilla

• Heat a non-stick pan.
• Put the Tortilla on it. 
• Let one side cook on low flame.
• In the meanwhile heat another non-stick pan, wid 1 tsp butter.
• Divide the potato mixture into elongated cylindrical shape.

Cylindrical Potato Mixture

• Put it in the non-stick to pan, to roast it.
• Remove from the pan.
• Now, go back to the Tortillas, flip it again on the other side.
• Apply oil on both the sides.
• When it is done spread 1 tsp of Mint and Coriander Chutney on one side.
• Now put the Potato mixture in middle of the Tortilla.
• Roll this.
• Wrap it in aluminium foil.
• Serve hot with Tomato Ketchup.

Veg Frankie Serve hot with Ketchup 

The total ingredients makes about 8 Frankies.

Pav Bhaji

One of the most delicious street food is Pav Bhaji. Originated in western India, now it has become a part of all the directions be it north south or east. It is mostly sold on hand carts and kiosks. This is eaten as an evening snack. It is a whole meal in itself. This is served with loads of butter and dash of lime juice and chopped onions.
The more butter it has the more yum it becomes.

Bhaji

Ingredients:

Ingredients

For the bhaji:
3 Potatoes
4 Tomatoes
3 Onions
1 Carrot
2 Green Chilies
1/2 cup Cabbage
1/2 cup Capsicum
1/2 cup Green peas
4 Florets of cauliflower
Salt To taste
1 tbsp Ghee

For the Tadka:
1 Onion (finely chopped)
1 Tomato (finely chopped)
1 tsp Ginger Garlic Paste
2-3 tbsp Pav Bhaji Masala
Butter
Fresh Coriander

For Serving:
 6-8 Pavs (or as Required)
1 Onion (Finely Chopped)
Fresh Coriander
Lemon slices
Butter

Procedure:
To make the bhaji:

• Heat ghee in a pressure cooker, add in chopped onions. Stir them well. Cook them for a while.
• Add in tomatoes. Let it cook on medium flame.

Chopped Onions and Tomatoes

• Then add in all the chopped vegetables (Cabbage+Capsicum + Peas + Cauliflower + Potatoes)

Remaining Vegetables in the cooker

• Add in 1/2 cup water. Pressure Cook the vegetables for 10 minutes.
• Then switch off the gas.
• Remove the mixture in a wide vessel.
• Take a potato masher, mash all the boiled vegetables.

Mashed Vegetbales

For the Tadka:

• Heat butter in a kadahi. Add in ginger-garlic paste.
• Then add in the chopped onion.
• Let the onion cook and turn brown in color.
• Then add in the tomatoes. Let this cook till it leaves oil for around 7-8 minutes.
• Add in the mashed vegetables + pav bhaji masala.
• Mix all this well.
• Add in more butter around 2 tbsp.
• Now let the bhaji cook on low flame for 20 minutes-30 minutes.
• Adjust Seasonings. (Salt and pav bhaji Masala)
• You can add more Pav Bhaji Masala as per your taste and requirement)
• As i have mentioned before the more butter the more yummy it is.

For serving:

• Cut the pav into halves.
• Heat butter in a pan, toast these pavs in it.
• Now take a plate, put 2 pavs, 2 tbsp bhaji,
• Sprinkle some lime juice, garnish with onions and coriander.
• 1 dollop of butter.
• Serve hottt.

Pav Bhaji

Dahi Batashe (Puris Served with yogurt and Tamarind and Mint Chutney)

This is Pani Puri with no Pani but with  Dahi and Chutney. This tastes real yum and is really liked by the children who cannot have the spicy pani puri water.

Ingredients:
10-15 Puris ( as Required)

For Stuffing:
2 medium sized Potatoes (Boiled)
1 medium sized onion (chopped)
Fresh Coriander Leaves
2 tbsp Tamarind Chutney (or as Required)
1 tbsp Mint and Coriander Chutney (or as Required)
4 tbsp Sweetened Yogurt
2 tbsp Mixed Masala
Sev to Garnish

Procedure:
For the Stuffing:

• Peel the potatoes, chop them finely. Keep it in a bowl add some chopped onions in it. 
• Sprinkle some salt and Red Chilly Powder over it. Mix all this well. Keep it aside.

For making the Dahi Batashe:

• Make a small whole on each of the puri and place it over a plate.
• Now add in the potato stuffing in each of the puri.
• Then add sweetened Dahi in each of the puri, top it with tamarind and Mint Chutney.
• Sprinkle some mixed masala over all the puris.
• Garnish it with Fresh Coriander leaves and sev.
• Serve

Note:

Sweetened Dahi: Take yogurt in a bowl add 2 tbsp sugar. Whisk it well so that the sugar is dissolved. Add water to make the consistency as you required.

Mixed Masala: is the combination of (Cumin Powder + Coriander Powder + Amchur + Red chilly Powder + Salt + Garam Masala)

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Raw Mango Pani Puri

 Recipe for the Pani of Pani Puri which has Raw Mango in it. Its Mango Season and this is the best pani you can make out of them.

Ingredients:
For the Pani:

250 gms mint leaves

150 gms Coriander leaves

2 green chillies
1 cup raw mango
Black salt to taste
Sea Salt to Taste
2 tbsp Cumin Powder
1 tbsp Chaat Masala
Pani Puri Masala (if available) optional
Boondi



For Stuffing:

2 boiled potatoes (chopped)

Fresh Coriander leaves

Salt to taste

1 small sized onion finely chopped
1 tbsp Cumin Powder
1 tbsp Red Chilly Powder

Procedure:
For the Pani:

• Take jar add in the slices of raw mango+ fresh coriander and Mint Leaves + green chillies.
• Blend it in a mixer.
• Now take a vessel pour in the paste in it.
• Add all the masalas (salt+ black salt+pani puri masala(optional)+cumin powder+ chaat masala)
• Mix all this well.
• Now add enough water to get the consistency you want.
• Top it with Boondi

For the stuffing:

• Peel the boiled Potato.
• Chop them finely.
• Add in salt + ed chilly powder + cumin powder
• Add in coriander leaves. mix all this well.

Serve with puris , pani and this stuffing along with chopped onion and sev.

Fill the puri with boiled potato stuffing and chopped onion dip it in pani and njoy!!!!

Pani Puri , Golgappe

Pani puri which is called by different names in different parts of the country Phuchke in Kolkata, pani ke batashe and gol gappe in Uttar Pradesh or Maharashtra. Be it any name it is loved by one and all.
I love eating them anytime of the day and in any quantity. So I thought of making them at home as I love eating I should even how to make them.

Ingredients:
1 cup wheat flour
1/2 cum semolina (sooji)
1 tbsp Baking powder or soda
Salt to taste
3 tbsp oil
Oil to fry
Water to knead

Procedure:

• Take a vessel, add in the flour + salt + semolina + baking powder or soda + oil.
• Mix all this well.
• Then take water and knead it in a dough.
• The dough should not be too soft no too hard.
• Now, divide the dough into small balls.
• Roll each ball in a small puri.
• Heat oil in a kadahi, fry each of these puris.

Alternative:

You can also divide the dough into big balls, roll it in a shape of a chapatti, now take a round shape cutter cut out in a shape of a puri.

Samosa

Rainy day, cool weather all this goes well with hot samosas and Imli ki chutney. First time I had tried this awesome snack and it came out really well so I decided to post it in my blog.

Samosas are my favourite and I just love eating it with chutney. I even enjoy it as a sandwich also. Crush the samosa and place it between 2 beads. and thus Your samosa sandwich is ready. 

So today I am posting my version of this delectable snack.

Ingredients:

For the dough
2 cups Maida
2 tbsp Curd
1/4 cup ghee
Salt to taste
Water to knead
Oil to fry

For the filling:
4 medium sized potatoes
1 cup green peas (boiled)
7-8 Cashew nuts
1.5 tbsp Cumin Powder
1.5 tbsp Coriander Powder
1 tbsp Pomegranate seeds (Anardana powder)
1 tbsp Red Chilly Powder
1 tbsp Garam Masala Powder
2 Green Chillies
1 tbsp Ginger Paste
1 tsp Cumin Seeds
Salt to taste
Fresh Coriander leaves
3tbsp oil or ghee

Procedure:
For the dough (crust of the samosa)

• Take a vessel add in the maida +salt +curd + ghee in it.
• Mix them all well so that the oil is mixed properly with all the maida.
• Then add in enough water to knead the dough.
• Cover it with a wet cloth.
• Keep it aside.

For the filling:

• Peel the potatoes, chop them into small pieces.
• Heat oil in a kadahi, add in cumin seeds when it stops cluttering add in the ginger paste + chopped green chillies.
• Then add in the potatoes.
• Add salt along with them to fasten the cooking process.
• Keep stirring them from time to time.
• After the potatoes is cooked add in the boiled peas. mix it
• Then add in the chopped cashews + red chilly powder + cumin powder + coriander powder + anardana + garam masala powder.
• Finish it off with fresh coriander.
• Let it cook for a while on low flame. 
• Then switch off the gas.

For the samosa:

• Heat oil in a kadahi.
• In the meanwhile, make small rolls of the dough.
• Roll it as big as the size of a poori.
• Cut it into two parts like a semi-circle.
• Now take one part, roll it in the shape of a cone. use water while doing it so that it is stuck properly 
• Place a spoon full of filling in the cone. Now seal the third side with water lifting on one side and overlapping it on another.
• Repeat the same with the remaining dough.
• Now fry the samosas on medium heat till its golden brown.
• Serve hot with Coriander and Tamarind chutney.

Kurkure Chaat!!!

Kurkure is a crunchy snack which is marketed by the Frito lays company. It is basically a time-pass snack which one has while watching a movie or an interesting Cricket Match. You can have this Snack in a healthy way by adding some vegetables, masalas and lime juice.
Kurkue is easily available in the market. Kukure Chaat is equal to Healthy Snacking.

Ingredients:
I pac Kurkure Masala Munch
1 medium sized potato (boiled and diced)
1 cup Cucumber (diced)
1 medium sized tomato (diced)
1 medium-sized onion (chopped)
1 green chilly (chopped)
1 cup Puffed Rice
11/2 tbsp Tamarind chutney
1 tbsp lime juice
Salt to taste
1 tsp chaat masala
1 tsp red chilly powder (optional)


Procedure:

• Take a bowl add in the puffed rice + cucumber + green chilly + potato + onion + tomato.
• Mix them well.
• Now add in salt + chaat masala + red chilly powder + lime juice.
• Add in the kurkure. 
• Mix it well.
• Now add in the tamarind chutney.
• Mix it.
• Serve

Bhelpuri!!!

Whenever I go out to any fares or a chat counter I surely binge on this delectable and unavoidable Bhelpuri. It is consumed as snack at home and is a popular street food too. If you have sudden guests at home, and you don't really know what to make then this is the best option. its a very quick and easy recipe.

Ingredients:
11/2 cup Puffed Rice
1/2 cup Sev
1/2 cup onions(finely chopped)
1/2 cup tomatoes(finely chopped)

Bhelpuri

1/2 cup cucumber (finely chopped)
1 boiled potato (cubed)
1/2 cup boiled black Channa (optional)
1 green chilly (finely chopped)
1 tsp chat masala
Salt to taste
11/2tbsp Tamarind Chutney
1tsp Coriander Chutney
1-2 tbsp Lime Juice
3-4 papdi
Coriander Chopped to Garnish





Procedure:

• Take a large bowl, put puffed rice+ sev. Mix them well.
• Now add in the Chopped Onion+ Tomato+ Cucumber+Green chilly + Potato+ Kale Chane.
• Mix them together.
• Add in the salt + chat masala + tamarind chutney + coriander chutney + lime juice.
• Mix them all well so that all the flavours are blended together.
• Add in chopped coriander., garnish wid papdi.
• Serve

Papdi Chaat

I have a very chatori tongue.. Just feel like making and eating chaat all the time... Whenever I am hungry and feel like eating something spicy and sour so I make this chaat. I am really find of this one so Have the papdi always ready at home. Its real quick dish.

Ingredients:
250 gms Papdi
200 gms curd
3 tbsp Tamarind Chutney
2 boiled potatoes
2 tbsp sev
2 tbsp mint and coriander chutney
2 tbsp sugar
3 tbsp water
1 tbsp salt
1 tbsp cumin powder
1 tbsp red chilly powder
1 tbsp garam masala powder
Fresh coriander leaves to garnish

Procedure:

• Mix all the masalas together in a bowl along with salt.
• Slice the boiled potatoes into round shapes. Sprinkle little masala over the sliced potatoes and keep it aside.
• Whisk the curd and sugar together along with little water.
• Now take a serving plate, spread around 7-8 papdis in it.
• Now put in the sliced potatoes over the papdis.
• Then sprinkle the masala mixture.
• Spread 2 tbsp of whisk curd over it.
• Then pour the tamarind chutney and mint chutney.
• Sprinkle little more masala mixture over it.
• Garnish with sev and coriander chutney.

Safed matar ki Chaat...

My readers will be wondering as to why have I disappeared from blogging.. No new posts.. Well was busy as my family visited me from Lucknow. I had made great dishes for them that is what I will publish now.

My mother loves chaat so I made this one for her. I have actually learnt this one from her only.

Safed Matar ki Chaat is a popular Chaat in Northern especially U.P. Its simple and very tasty.

Ingredients:

1/2 kg Safed Matar

2 Green Chillies

1tsp Ginger Paste

1 tsp Cumin Seeds

2 Red Chillies

1 tsp Cumin Powder

1 tsp Coriander Powder

1 tsp Garam Masala Powder

Salt to Taste

1 tsp Chat Masala

1 tsp Red Chilly Powder

2-3 tbsp Tamarind Chutney

2 tsp Coriander and Mint Chutney

Coriander leaves

2-3tbsp Ghee

For the Topping:

2 medium sized onions (finely chopped)

Coriander leaves

2 tbsp Tamarind Chutney

2-3tbsp Sev

Lemon Juice

Mix Masalas (Garam masala + Cumin powder + Red Chilly Powder)

Procedure:

• Soak the safed matar over-night.
• Pressure cook the matar with 1 tbsp salt+ coriander leaves and a bottle of water for 15-20 minutes.
• Now when it is cooked, Take a kadahi, add in the ghee.
• When the ghee gets heated up put add in the cumin seeds and red chillies.
• When it stops cluttering add in the safed matar which u have pressure cooked, stirring continuously.
• Add in the masalas and the chutneys.. 
• Let it cook for 20 minutes on low heat. stirring continuously.
• Add in the coriander leaves.
• Roast it well. if required add in more ghee. but it has to be cooked really well. the ,matar should turn brown in color.
• When it is cooked, take a wide bowl put in the cooked matar.
• Top it with lemon juice, chopped onion and both the chutneys.
• Sprinkle the mixed masala mixture over it.
• Serve hot.

Bread Pakoda

You generally have this dish on your road trip.. The dhabha wallahs sell this one... its a very simple dish... The combination of hot bread pakodas with chutney and ketchup is really mouth watering....

Ingredients:

6 slices of bread

For the stuffing

2-3 boiled potatoes

2 green chillies

1 tsp ginger paste

5 curry leaves

1 tsp mustard seeds (rai)

1 tsp turmeric powder

1 tsp red chilly powder

Salt to taste

Coriander leaves

For the besan batter

4 tbsp besan

1 green chilly

1 tsp jeera powder

1 tsp amchur

Salt to taste

1 tsp ginger paste

1 tsp coriander powder

1 tsp garam masala powder

Water

Oil to fry

Procedure:

• Slice the bread pieces in triangular shape. Keep it aside.
• Mash the potatoes, add in all the ingredients (salt + green chillies +mustard seeds + curry leaves +jeera powder + turmeric powder + red chilly powder + ginger paste).
• Mix them all well.
• Now take a bowl , add in the besan mix all the ingredients (salt + garam masla powder + coriander powder + jeera pwoder + amchur + red chilly powder + green chilly + ginger paste)
• Add water. Whisk the besan so the no lumps are there.
• Now take the bread slice, spread the potato mixture over it. take another bread place it over this bread. (make a sandwich.)
• Then dip this bread in the besan batter.
• Fry on medium heat.
• Repeat same with rest of the bread slices.
• Pakodas are ready to serve..