Showing posts with label Chaats. Show all posts
Showing posts with label Chaats. Show all posts

Potato Canapes With Sprouted Moong Bean

By    8:58 PM // 2 comments
Moong bean is rich in protein, fiber, vitamins and low in fat. Sprouted moong is even more nutritious and I often include it in the diet, mostly as salads, simple chaats or stirfry. This time I did some variation as per the ingredients availability at home and adapted a bookmarked recipe from here.



 Ingredients

2 big sized potato, washed, peeled and sliced into 1/2" thickness discs
1-2 tbsp olive oil
1 cup whole green moong, sprouted
1 onion medium sized, finely chopped
1 tomato medium sized, finely chopped
Fresh coriander leaves, finely chopped
3 -4 tbsp Tomato sauce + Chilli sauce or Pizza sauce [ You can substitute this with barbecue sauce or with green chutney and sweet chutney]
Grated mozzarella cheese as topping [optional]
Salt as per taste

Method

Microwave potato slices [dipped in water] for 2 minutes. Drain the water and pat the slices dry. Toss these slices in olive oil and a pinch of salt. See to it that slices get coated with oil. Spread these slices in a single layer on baking sheet [I used aluminium foil] and bake them in preheated oven at 200°C  for 20-30 minutes, turning half way until golden brown.

Meanwhile in a bowl mix sprouted moong, finely chopped onions, finely chopped tomatoes, coriander leaves, salt as per taste.

Remove the baking tray and spread a spoonful of the mixture over each potato slice. Top with pizza sauce/ tomato sauce + chili sauce and grated mozzarella cheese. Bake it for another 2-3 minutes. Serve it as snack or starter!



Note: 
You can add chaat powder, kala namak, red chili powder, lemon juice and sev if you use sweet chutney and green chutney instead of sauces.
You can use other pulses/ beans in place of whole green gram.

 Sending this post to Kid's Delight Potluck Party event and Vardhini's Bake Fest event hosted by Marija of Palachinka

Happy Baking!

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Tawa Pulao

By    11:39 PM // No comments
Tawa Pulao is another famous stall food [besides Masala pav] from the streets of Mumbai found especially on the carts selling pav bhajis. This is because the exotic pulao shares the same tawa/iron griddle in which the pav bhaji masala is prepared. I came across many recipes on different blogs, chef websites. Most of them had a basic recipe with variations and different proportions been used for the ingredients. The reason could be that street food recipes are not written down and hence the vendors must have come up with their own innovations and variations to attract the customers.

Finally, I decided to try out my version and adapted the Tarla Dalal recipe to cater the taste buds of my family.



 Ingredients

2 cups Basmati  rice 
1 onion large sized  
1 capsicum medium sized finely chopped 
2 tomatoes medium sized finely chopped 
1 tsp cumin seeds 
1 cup mixed vegetables [used frozen boiled them separately]  
1 1/2 tsp ginger garlic paste  [U can used freshly crushed garlic ginger instead of paste]
1/2 tsp chili powder 
1/2 tsp turmeric powder 
1 tbsp pav bhaji masala 
1/2 tsp garam masala 
2 tbsp butter + oil 
Salt as per the taste
Sugar as per the taste.
1 tbsp lemon juice 

 Method:



 Cook the rice separately and keep it ready.

 In a wok, heat butter + oil. Add cumin seeds and when they crackle add ginger garlic paste, finely chopped onions. Saute on medium heat till the raw smell disappears. Add chopped tomatoes and saute them till they turn mushy. Next add finely chopped capsicum and saute it for a minute. Add turmeric powder, chilli powder, garam masala, pav bhaji masala powder saute for few minutes. Add boiled veggies and mix well till the veggies get nicely combined with spice mix. Sprinkle some water if the mixture starts sticking at the base of the wok. Add cooked rice, chopped coriander leaves, lemon juice, salt as per taste and sugar [optional step I usually do for my kids]. Mix everything well and cook it with covered lid on sim flame for 5 minutes. Switch of the flame. 

Garnish with finely chopped coriander leaves, raw chopped onions [optional] and lemon wedges. Serve it hot with raita as seen in below pic.



Happy cooking !!!

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Masala Pav

By    8:09 AM // 2 comments
Masala Pav is a spicy, finger licking food available on chaat gaadis/stalls on the streets of Mumbai. Had this few times during my college days. Butter-laden pav stuffed with spicy mixture of tomato, onions and pav bhaji masala powder garnished with chopped coriander leaves, onions is served with generous dollops of butter that tastes delicious. The aroma of the masala makes you drool and you cannot pass these stalls without having some.

 There are different recipes by different vendors. I googled for its recipe and opted Tarla dalal's recipe, made negligible variation to prepare them.

Ingredients
Ladi pavs 8

 For the masala
Onion large sized finely chopped 1 
Tomatoes chopped  2
Capsicum small sized chopped  1
Garlic cloves grated 2
Turmeric powder 1/2 tsp
Red chilli powder 1/2 tsp
Everest Pav bhaji masala powder 1 1/2 tsp  [ you can increase or decrease the quantity as per your preference for spicyness]
Lemon juice 1tsp
Butter 2 - 3 tbsp
Salt to taste
Coriander leaves finely chopped 2 tbsp and garnishing
Lemon wedges
Black salt optional 1/2 tsp

 Nylon sev [optional] 
Grated cheese [optional]

 Method:

Preparation of masala 
Heat oil +butter [ 1 tsp +1 tsp] in a pan. Add onions and saute them for 2 minutes or till onions turn tranlucent. Add capsicum and saute. Add grated garlic, tomatoes, turmeric powder, red chilli powder and saute it for 5 minutes. Now add pav bhaji masala powder and salt as per the taste. Cook till all the ingredients blend well. Add lemon juice, chopped coriander leaves simmer on low flame for a minute and keep this masala aside.

 Meanwhile slit the ladi pav, spread butter on both sides and grill this pav on heated pan/tawa. Smear the cooked masala on the inner side of the pav and roast it. Repeat the steps with the remaining ladi pav.

 Garnish them with chopped tomatoes, onions, chopped coriander leaves, nylon sev[optional],  and serve them hot with lemon wedges.

 You can also garnish the masala pav with grated cheese and serve it hot as cheese masala pav.

Happy snacking!!!

Sending this entry to http://indian-delights.blogspot.com/2013/06/event-annoucement-monsoon-temptations.html


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Dahi Papdi Chaat

By    10:12 PM // No comments
After the chutneys been prepared , it was time for me to prepare some chaat and I decided to prepare Dahi papdi chaat as an evening snack. Home made papdis is on my "to do list" but for this attempt I had less time for the preparation and so decided to bring papdis from the store. 

 Dahi papdi chaat is one of the most popular Indian chaat and can be prepared in various ways using different types of toppings besides curds, chutneys and sev. 

Ingredients

 20 Papdis [ store bought] 
Potato boiled 2
Onion finely chopped 1
Tomato finely chopped 1
Coriander leaves finely chopped to garnish
Chaat masala
Red chilli powder [optional]
Cumin powder
Kala namak
Nylon sev
Curd

 Method:

 Dice the boiled potato into small pieces or you can mash it. Chop the onion and tomato finely. Whisk curd, sprinkle some chaat powder on the curd and keep it aside. To make sweet chutney and green chutney kindly click on the above links.

Assembling the chaat
Once all the ingredients are set up that is papdis, toppings, chutneys, 
Arrange the papdis on a plate. 
Smear each papdi with sweet chutney and green chutney. [Optional step].

 Go on adding the above ingredients one by one in the following order
  • Diced small pieces/ Mashed Potato
  • Sprinkle some chaat powder
  • Finely chopped onion
  • Finely chopped tomato
  • A spoon of curd
  • Sweet chutney
  • Green chutney
  • Sprinkle some kala namak powder, cumin powder, 
  • Sprinkle some red chilli powder [optional]
  • Top it with nylon sev and finely chopped coriander leaves. 
Serve them immediately and relish this tangy, sweet delicious chaat !!!

Note:

- If you have no time to assemble and garnish each papdi, then just crush the papdis on the plate and add the toppings, chutneys and garnish with sev and chopped coriander leaves as mentioned above.
- You may adjust/omit the quantity of ingredients used as toppings or to garnish the papdis as per your taste.
- Sometimes I use boiled sprouts in place of boiled potatoes.

Happy Eating !!!



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Sweet Chutney [Dates Tamarind Chutney]

By    9:38 PM // No comments

Ingredients

Dates 12-15 deseeded
Tamarind paste 2 tbsp 
Jaggery 2 tbsp or as per taste
Salt pinch
Cumin powder 1/4 tsp

Method:

Deseed the dates and soak it in warm water. Once cool grind it with tamarind paste and jaggery to a smooth paste. Now take this paste in pan add little water. Add the remaining ingredients and boil it on a medium flame till it reaches the consistency of a thick sauce. Switch off the flame and allow it to cool. Once cool referigerate the chutney and you can use it as required.

Happy cooking!

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Green Chutney

By    9:22 PM // No comments
Chutneys are the essential ingredients used in all types of chaats and served as an accompaniment to snack foods like samosas, vadas, dhoklas, etc

Green chutney

 Ingredients

 A fistful of Mint leaves 
Coriander leaves chopped 1/2 cup
Ginger 1" grated
Lemon juice 1 tsp
Green chillies 2 chopped
Salt


Method:

 Clean and wash mint leaves. Clean, wash and chop the coriander leaves. Chop the green chillies. Peel the ginger and grate it. Wash, cut and squeeze the lemon juice
Grind all the above ingredients in a blender to make the green chutney.

 You can store this chuntey in refrigerator and use it for chaat or you can apply it on the bread for sandwich. 

 Happy cooking!
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Dilli Style Aloo chaat

By    9:47 PM // No comments

Recipe credit: Sanjeev Kapoor
Ingredients

3 large Potatoes,cubed 
1/2 inch, 
3 tsps Lemon juice,
Salt to taste, 
1 inch piece Ginger,cut into thin strips , 
1 large Onion ,chopped,  
1/2 tsp Chaat masala, 
1/2 tsp Red chilli powder, 
1/4 tsp Cumin powder,  
2 Green chillies,chopped
Oil to deep fry
3 tbsp Fresh coriander leaves, finely chopped 

Method:

Add 1 tsp lemon juice and a pinch of salt to the ginger strips and keep in the refrigerator till use. Heat sufficient oil in a kadai till medium hot. Add potato pieces and deep fry till crisp and golden. Drain and place on an absorbent paper. Transfer the potatoes into a big bowl. Add onions, salt, chaat masala, red chilli powder, cumin powder, green chilies, coriander leaves and the remaining lemon juice and mix well. To serve transfer the mixture into a serving bowl, garnish with ginger strips and serve immediately.

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