ALOO CHAT

                                                                      ALOO CHAT

    

Ingredients

3 Aloo (potatoes), peeled
1/2 tsp red chilli powder
1 tsp roasted cumin powder
1 tsp chaat masala
Tamarind Chutney
Mint Chutney
Chopped Coriander Leaves
optional garnish - chopped onion, tomato julienne, fresh pomegranate seeds
oil for frying 

Preparation:

·         Dice aloo (potatoes) into a fairly large dice - 3/4 to 1 inch cubes.

·         Heat oil in a wok and deep fry potatoes, till golden brown and cooked through. Drain on paper.

·         In a bowl, place the fried potatoes and toss with red chilli powder, cumin powder, chaat masala.

·         Add mint chutney, tamarind chutney according to taste and toss to coat evenly.

·         Serve, with toothpicks, in individual bowls, garnished with coriander leaves.

·         You can also additionally garnish the special indian aloo chaat with chopped onion, tomato julienne or pomegranate

CHANNA BHATURA

                                                       CHANNA BHATURA 

Bhatura
Ingredients:
2 cups maida or all-purpose flour
1/2 tea spn baking powder
1/2 cup yogurt
1 tea spn sugar
Oil
Salt
Method:
Mix all the ingredients(except oil) to form a uniform dough and keep it aside for 1hr.
Take a small ball of the dough and roll into the desired sized Bhatura.
Deep fry the Bhatura in oil.
Chole (chick peas)
Ingredients:
1 and 1/2 cups chick peas (or 1 can of chick peas)
3/4 cup chopped onion
1 big tomato
1/2 tea spn ginger-garlic paste
1 green cardamom
2-3 cloves
1/2 tea spn coriander seeds
1/2 tea spn cumin seeds
1/4 tea spn fenugreek seeds
1/2 tea spn black salt (rock salt)
3-4 black peppers
1/2 tea spn chili powder
1 tea spn oil/ghee
2-3 strands coriander leaves
Salt
Method:
Soak chick peas in water overnight and cook them. If canned peas are used, wash the peas 2-3 times.
Blanch tomatoes (heat water and cook the whole tomato for 3-4 minutes). Blend into a smooth paste.
Dry roast all masalas from cardamom to black pepper and powder them.
Heat oil/ghee, fry onions and ginger-garlic paste till the onions turn slightly brownish.
Add the tomato paste and the masala powder, chili powder, salt (add less salt as the masala has rock salt in it). Cook for 2-3 minutes. Add the cooked chick peas and cook for another 5mins. Garnish with coriander leaves.
Serve hot with Bhatura.
Serves: 3-4
Preparation time : 45mins
PS: If you want more gravy, increase the tomato and onions.

ALOO TIKKI

                    

                                                                          ALOO TIKKI

Ingredients:

3 large boiled aloo (potatoes)
1 tsp salt or as per taste
1/4th tsp ground black pepper
For Stuffing:
2/3rd cup green peas cooked or frozen peas defrosted
1/2 tbsp scrapped and minced ginger
1/4th tsp salt or to taste
Red chili powder to taste (optional)
1tsp coarsely ground dry-roasted cumin seeds
Oil for pan-frying.

How to make aloo tikki :

• Take the cooked or defrosted peas and mash them using a spoon or a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside.
• Peel the potatoes and mash them very finely into smooth mashed potatoes. Add salt and pepper and knead until properly mixed.
• Divide it into 10 equal portions.
• Now wash and dry your hands and rub them with little oil.
• Take each portion of potato mixture and make a ball. Now
• Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
• Now very gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
• Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.
• Serve aloo tikki hot with chutney and stirred curd.

Note: Boil potatoes until fork-tender. Preferably, potatoes should be boiled well in advance before use. It would be better if they can be refrigerated for a short time.

CARDAMOM LASSI

CARDAMOM LASSI

Cardamom or elaichi is a widely used spice in Punjabi cooking. Punjabi garam masala that lends its flavour to a lot of Punjabi dishes has cardamom as one of its main ingredients. Cardamom is very versatile and used to flavour most mithais, halwas, sweets and even tea. Lassi is the most flavoured drink of Punjabis. Made with beaten curds and some milk, lassi can be had at any time during the day. A tall steel glass of thick and creamy lassi coupled with a steaming hot Paratha makes a sumptuous breakfast or lunch. Practically any flavoring can be added to a lassi be it fruits or spices. Cardamom powder is often added to lassi providing it with a distinct taste. Easy to make and very very delicious this lassi can be served garnished with some cardamom powder and chopped dry fruits.

Ingredients (to make 4 glasses)

2 cups curds  , made from full fat milk
1 cup full fat milk
8 tsp powdered sugar.
2 tsp cardamom
4 to 5 ice cubesto serve

Method

1.     Combine all the ingredients except the ice-cubes and blend in a mixer for 2-3 minutes.

2.     Pour into 4 individual glasses and serve immediately.

Pav Bhaji (Paav Bhaaji)

Paav Bhaji is a fabulous dish prepared with lot of vegetables and buns. Paav Bhaji is a western India recipe. Paav Bhaji is popular Indian snack to be served in restuarants and road side stalls.Taste the exciting pav bhaji in your own kitchen with SurfIndia



Ingredients2 cup: Mixed vegetables chopped fine

• 1 cup: Potatoes-chopped fine
• 1 cup: Onions-grated
• 1 tsp: Chopped cloves of garlic-ground together
• 1 tsp: Chopped ginger
• 1 cup: Tomato-grated
• ½ cup: Tomato puree
• Green chillies-chopped to taste
• 2 tsp: Cumin seeds
• ½ tsp: Turmeric
• 1 tsp: Pav bhaji masala
• ½ tsp: Powdered red pepper
• 1 tbsp: Salt
• 6 pcs: Pav breads
• 6 tbsp: Butter for the bread
• ½ cup: Oil

Method

1. Heat oil and add cumin seeds, then the onion paste and sauté till brown and fat separates.
2. Add the mixed vegetables and potatoes and sauté first over high heat, then over low, till cooked through.
3. Add tomatoes and puree, green chillies, turmeric, salt, pav bhaji masala and red pepper and continue cooking till the fat separates. Keep mashing the vegetables with the stirrer as it cooks.
4. To serve, heat some butter, slit the bread horizontally and fry in the butter till brown.
5. Serve with the vegetables.