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DAHI RAGADA PURI

Posted on by Lakshmi Vasanth

DAHI RAGADA PURI
DAHI RAGADA PURIDAHI RAGADA PURIDAHI RAGADA PURI

Ingredients : Pani Puri Puries – 10 nos , Boiled potato, Green , Sev - 1 cup, Chaat Masala - 4 tsp, Coriander leaves ½ cup, Curd – 2 cups , Jeera – 2 tsp, Coriander Seeds – 3tbsp, Black salt – 1tsp,Onion – 2 nos finely chopped

For the Ragda – White Mutter – 1 glass, Potato 2 nos, Coriander seeds- 2tsp, Jeera – 1tsp, Red Chillies – 3 nos, Black salt 1tsp, Salt – 1 tsp

 

Method : Soak white mutter for 5-6 hrs. Then Pressure cook it with Potatoes.

Dry Roast the Jeera, Coriander Seeds , and Black salt . Cool down and grind it into a coarse powder.

 

In Bowl add the cooked white mutter and potato , Salt mix well . To this add 2 tsp of the Powder grinded above. Mix well. Stuffing for the puri ready. The Ragda should be of a semi solid consistency.

 

For Sweet Curd – Add 2 tsp of sugar , ½ tsp of salt and mix well with the curd ( It should be a bit thick ) and keep aside. The Curd should be cold.

 

Green Chutney – Coriander leaves – 1 bunch, green Chillies – 5 nos, Ginger 1 inch piece, Jeera – 1 tsp, Tamarind pulp ½ cup, Black salt – 1 tsp, salt.

Grind all together in to a smooth paste.

 

Red Chutney – Garlic – 10 pods, Red Chillies – 5 nos , Sugar – 5 tblsp, Salt

Soak garlic and red chillies in water for 1 hour. Then grind into a smooth paste. Boil the sugar in 1 1/2 cup of water for 2-3 min then add little salt and add the paste grinded bring to boil …to this now add ½ tsp of corn flour mix in little water. This will ticken the chutney…Remove from fire and keep aside.

 

Sweet Chutney – 100 gms Dates, Fennel seeds- 1 tsp , Tamarind pulp 2 cups, jaggery – 1cup , jeera pd – 1 tsp, Chilli pd- 1tsp salt.

Soak the dates for 2 hrs. Then grind the dates and fennel seeds and add this in a kadai. Now grind the tamarind and strain the mixture and Put it in the same kadia with salt, jaggery, jeera pd and chilli pd and 1 cup of water bring to boil for 10 mins.

To Assemble

Sev, Onions – finely chopped , Chat Masala, Coriander leaves, Puries, Stuffing for Puri

Take a puri - break the top portion and stuff it with the Ragda stuffing made and keep it in a plate. Same way do the rest of the puries. Now sprinkle the onions with coriander mixed. To this add a tsp of green / red chutney. Now add generous amount of the Sweet curd over it in each puri. After which we add the Sweet chutney to reqd qty. Drizzle the sev over the puries now . Sprinkle chaat masala, and if required broken pieces of Puries

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CHAPPATI WADI

Posted on by Lakshmi Vasanth

CHAPPATI WADI
CHAPPATI WADICHAPPATI WADICHAPPATI WADI

Ingredients -  4 Chappati

For the batter – Besan – 2 tblsp

                         Tamarind water- ¼ cup

                         Chillipd – 1 tsp

                         Dhania pd – 1 tsp

                         Garam Masala – ½ tsp

                         Jeera pd – ½ tsp

                         Jaggery – 2 tblsp

                         Salt, Hing – ¼ tsp

Takda –            Oil – 1 tblsp

                         Jeera – 1 tsp

                         Til seeds – 1 tsp

                         Coriander leaves

                         Coconut – 2 tblsp ( optional)

 

Method : In a blender add all the items for the batter and blend well…adjust the water …it should be bajji / pakoda consistency. The batter should be very very spicy  and very sweet also…..as it goes to steam…the spiciness reduces….!!

Now take  1 chappati… spread the batter all over the chappati very well, and now place one more chappati over this and spread the batter over this also. Now roll the chappati tightly . Do the same with the net 2 chappati also .

 

Keep them in the idli plates which does not have holes and steam for 15 mins. Remove from steamer and allow to cool well. Then cut them to half inch roundels.

 

Take a pan add oil and to this jeera  and til seeds…once they flutter add 1 tblsp water to this and pour over the chappati roundels made. Garnish with Coriander leaves and Coconut…..Serve with Sweet Chutney…!!!

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BHAJI PAV

Posted on by Lakshmi Vasanth

BHAJI PAV

Ingredients – Pav – 4 nos

                      Leftover Pav baji – 1 cup

                     Onion- 1 no

                     Capsicum – 1/2cup

                     Pav bhaji Masala – 1tsp

                     Chilli pd – 1/2tsp

                     Butter – 1tsp

                     Oil – 1tbslp

                     Lemon juice – 1tsp

                     Onion& coriander – finely chopped

Method – Cut each Pav into 6 pcs ( Better if it is a day old Pav) .

Take a pan add oil and butter to this add the onion and capsicum finely chopped saute for 2 mins till they become soft, now add the Pav Bhaji to this add 1 cup water to this mixture …..Add salt, Chilli pd, Pav Bhaji Masala pd and mix well bring to boil.

The consistency of the mixture should be little watery like Dal. Let it boil for 2 mins.

Keep the required qty in pan and balance remove and keep so that if needed can be added . as more of gravy will make the pav soggy.

Now main point- should be very fast in tossing the pav in the gravy mixture . 

Lower the flame and add the pav to this boiling mixture and give a fast toss so that it absorbs all the gravy and is well coated on all sides.

Transfer to the serving plate immediately. Sprinkle onion and coriander and a nice drizzle of lemon juice. Also serve with a spoon full of butter…!!! Best eaten when it is piping hot.

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DAHI IDLI

Posted on by Lakshmi Vasanth

DAHI IDLI
DAHI IDLI

Ingredients : Mini idlis -10 nos

                     Curd : 2 cups

                     Sugar -2 tsp

                     Salt - to taste

                     Roasted Jeera Pd- 1 tsp

                     Coriander pd - 1 tsp

                     Kashmiri Chilli pd- 1 tsp

                     Chat Masala-1tsp

                     Sev - 2 tsp

                     coriander leaves finely chopped

                     Sweet Chutney - 2 tblsp

                     Green chutney - 1tblsp

 

Method : Take 2 cups water add roasted jeera powder and salt 1tsp bring to boil. Then soak these idlis to this mix for 5 mins …then drain and keep aside or in fridge

In a bowl take the curd add sugar and salt and beat it well without lumps and add water if necessary to make a Dosa batter consistency. The curd should be cold

To serve place the 4 mini idlis in a bowl, add the curd mixture over the idlis , sprinkle coriander pd, roasted jeera pd, Kashmiri chilli pd, Then sprinkle the sev and on top drizzle the sweet chutney and green chutney ( both are optional - it taste nice without it also ) and sprinkle chaat masala and coriander leaves.

 

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PANI PURI

Posted on by Lakshmi Vasanth

PANI PURI
PANI PURI PANI PURI

Green Chutney – Pudina leaves – 1 cup, Coriander leaves – ½ cup , green Chillies – 5 nos, Ginger - 1 inch piece, Jeera – 1 tsp, Tamarind pulp - ½ cup, Black salt – 1 tsp, salt. Lemon Juice ½ cup (optional)

Grind all together in to a smooth paste. To this paste add 1 ltr of water and mix well . Float some boondi in this water - gives a nice taste.

Sweet Chutney – Dates- 25 nos , Tamarind – ball size (thick pulp 3 cups), jaggery – 1cup , jeera pd – 1 tsp, Chilli pd- 1tsp, salt – ½ tsp.

Soak the dates and Tamarind for 4 hrs. Then grind the dates with jeera and Chilli pd put this in tha kadai .Now grind the tamarind separately and strain the mixture and Put in the kadia with Jaggery & salt . Let the mixture boil for 10 mins..

For the Ragda – White Mutter – 1 glass, Potato 2 nos, Coriander seeds- 2tsp, Jeera – 1tsp, Red Chillies – 3 nos, Black salt 1tsp, Salt – 1 tsp

Take a pan dry roast the Coriander seeds, Jeera, Red chillies to light brown - till u get a smoky smell. Grind into a coarse pd .

Soak the White mutter for 5/7 hrs . Later cook in Pressure cooker the White mutter and Potato with Turmeric pd ½ tsp. Once u remove from cooker peel the potato and slightly mash it . Drain the water of the mutter and keep aside . Now mash the Mutter a little. Now add the mashed potato , salt, black salt, Coriander pd grinded (reqd qty).Mix all well ( if required add the water kept aside ) it should be in a semi solid consistency.

Assembling of Pani Puri – Make a hole in the puri – stuff the mutter into it- add the sweet chutney – then dip the whole puri in the green water…..remove & ….enjoy. It give a nice taste as we have on street side. You feel a burst of flavours inside your mouth .

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MASALA PAPAD

Posted on by Lakshmi Vasanth

MASALA PAPAD
MASALA PAPAD

Ingredients : Lijat Papad – 2 nos

                     Boiled potato – 1 no

                     Tomato-1no 

                      Cucumber – 1 no

                      Onion – 2 nos

                      Green Chillies – 2 nos

                      Coriander leaves – 1/2 cup

                      Chaat Masala – 2 tsp

                      Red Chilli pd – 1 tsp

                      Lemon – 1 no

                      Sev – 1 cup

Method : Smear 1 tsp of oil over the Papad and Roast the papad in your gas stove or microwave. Once done Keep aside.

Cut the boiled Potatoes , Tomato, cucumber in to small cubes. Finely chop the onion, Green chillies and Coriander leaves- mix them together with ½ tsp of salt .

Assembling the papad - Keep the papad in a plate. Then put the pcs of potato, tomato, cucumber  all over the papad. Now spread the onion mixture also over the papad Now generously put the Sev all over the papad . Sprinkle the chaat masala, chilli pd all over . Lastly squeeze ½ lemon all over. Finally finish with some coriander leaves.

 

 

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DABELI

Posted on by Lakshmi Vasanth

DABELI
DABELIDABELIDABELI

Ingredients for Dabeli : PavBhaji – 2 cups

                                      Sugar – 2tblsp

                                       Pav Bhaji Masala- ½ tsp

                                       Oil – 1tsp

To assemble the Dabeli : Green Chutney

                                         Red Chutney

                                         Sweet Chutney

                                         Masala Peanuts – ½ cup

                                         Sev – 1 cup

                                         Farsan – 1 cup

                                         Fresh coconut shavings – ½ cup

                                         Onions – 2 nos finely chopped and mixed with coriander leaves

                                         Butter – 2tblsp

                                         Pav - 6 nos,

Method – Take a pan add oil add the pavbhaji now to this add the Pav Bhaji masala and sugar and mix well and let it fry in medium flame till the water content are gone. Allow it to cool.Dabeli inside stuffing is ready.

Now take a deep bottom plate to arrange the masala of Dabeli so that it is easy for us to do the stuffing.

At the bottom add the Dabeli stuffing just made above that sprinkle farsan, sev, Onion, coconut shavings , Pomogranate pearls,

Now to Assemble the Dabeli – Slit the Pav like we cut for Pav bhaji – Now inside the pav - apply the Red chutney on top portion, Sweet Chutney in the bottom portion .

Take the Spoon full of the Dabeli masala prepared and stuff in on the bottom portion.

Over this add the farsan, peanuts, onion and sprinkle the Green Chutney.

Now carefully close the pav and apply butter on the top portion like shown in photo and roast it in the Tawa to become slightly crispy.Apply butter on the otherside also and fry them well on low flame.

To serve – Take the Dabeli that is fried in the Tawa and now Dip it in the Sev Bowl so that it sticks on all the sides well. Drizzle 2 tsp of Sweet Chutney and Sprinkle some more Sev over the Dabeli and Pomogrante seeds . Serve with Green Chutney.

Green Chutney – Coriander leaves – 1 bunch, green Chillies – 5 nos, Ginger 1 inch piece, Jeera – 1 tsp,Tamarind pulp ½ cup, Black salt – 1 tsp, salt. Grind all together in to a smooth paste.

Red Chutney – Garlic – 10 pods, Red Chillies – 10 nos , Sugar – 5 tsp, Salt

Soak garlic and red chillies in water for 1 hour. Then grind into a smooth paste. While serving add sugar and salt to this paste

Sweet Chutney – 100 gms Dates, Tamarind pulp 2 cups, jaggery – 1cup , jeera – 1 tsp, Fennel seeds - 1tsp, Chilli pd- 1tsp salt.

Soak the dates for 2 hrs. Then grind the dates,jeera, fennel seeds into a smooth paste. Transfer this to a vesel. Now grind the  tamarind also to a smooth paste.  Strain the Tamarind water mixture and Put in the kadia with the Dates mixture with salt, jaggery and chilli pd and bring to boil for 10 mins.

 

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DAHI BATATA PURI

Posted on by Lakshmi Vasanth

DAHI BATATA PURI
DAHI BATATA PURI DAHI BATATA PURI

Ingredients : Pani Puri Puries – 10 nos

                     Boiled potato, Green Moong Dal – 2 cups

                     Boondi – 1 cup

                     Sev - 1 cup

                     Chaat Masala - 4 tsp

                     Coriander leaves - ½ cup

                     Curd – 2 cups

                     Jeera – 2 tsp

                     Coriander Seeds – 3tbsp

                     Black salt – 1tsp

                     Onion – 2 nos finely chopped

Method : Dry Roast the Jeera, Coriander Seeds and Black salt . Cool down and grind it into a coarse powder.

In Bowl add the Boiled potato , Green Moong Dal, Salt mash well . To this add the boondi and 2 tsp of the Powder grinded above. Mix well. Stuffing for the puri ready.

For Sweet Curd – Add 2 tsp of sugar , ½ tsp of salt and mix well with the curd ( It should be a bit thick ) and keep aside. The Curd should be cold.

Green Chutney – Coriander leaves – 1 bunch, green Chillies – 5 nos, Ginger 1 inch piece, Jeera – 1 tsp,Tamarind pulp ½ cup, Black salt – 1 tsp, salt. Grind all together in to a smooth paste.

Red Chutney – Garlic – 10 pods, Red Chillies – 5 nos , Sugar – 3 tsp, Salt

Soak garlic and red chillies in water for 1 hour. Then grind into a smooth paste. While serving add sugar and salt to this paste

Sweet Chutney – 100 gms Dates, Fennel seeds- 1 tsp , Tamarind pulp 2 cups, jaggery – 1cup , jeera pd – 1 tsp, Chilli pd- 1tsp salt.

Soak the dates for 2 hrs. Then grind the dates and fennel seeds and add this in a kadai. Now grind the tamarind and strain the mixture and Put it in the same kadia with salt, jaggery, jeera pd and chilli pd and 1 cup of water bring to boil for 10 mins.

To Assemble

Sev, Onions – finely chopped , Chat Masala, Coriander leaves, Puries, Stuffing for Puri

Take a puri - break the top portion and stuff it with the stuffing made and keep it in a plate. Same way do the rest of the puries. Now sprinkle the onions with coriander mixed. To this add a tsp of green / red chutney. Now add generous amount of the Sweet curd over it in each puri. After which we add the Sweet chutney to reqd qty. Drizzle the sev over the puries now . Sprinkle chaat masala, and if required broken pieces of Puries .

 

 

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ALOO CHANNA CHAAT

Posted on by Lakshmi Vasanth

ALOO CHANNA CHAAT ALOO CHANNA CHAAT

Ingredients : Chick peas – 1 cup

                      Boil potatoes – 1 cup

                      Onion – 1 no

                      Green chillies – 1 no

                      Coriander Leaves – 2tblsp

                      Tomato – 1no (small)

                      Green Chutney – 1 tsp

                      Red Chutney – 1 tsp

                      Sweet Chutney – 1 tsp

                      Chaat Masala – ½ tsp

                      Black Rock Salt – ½ tsp

                      Lime Juice – 2 tsp

                      Sev – 1 cup

Method : Pressure cook the Chick peas and Potatoes. Remove and add salt to the Chickpeas and keep aside for 15 mins. After 15 mins drain the Chick peas and keep aside. Cut the potatoes into small 2 cm cubes and keep aside. Add both in a bowl  and refrigerate for 1 hour( Optional)

Finely chop the Onions, Chillies , Tomato and Coriander leaves. Add all in a bowl and sprinkle ½ tsp of salt . And mix well. You will get a nice smell.

Now take a large bowl to this add the Chick peas, Potato, Onion –Chilli-coriander mixture and mix well. Add now the Green , Red and Sweet Chutney one after the other. Add the Black Rock Salt and Mix well

Transfer the above in a serving bowl . Now sprinkle the sev over the Aloo Channa mixture. Then sprinkle the Chaat masala, Lime Juice and coriander leaves over the the above mixture and serve.

Can be served as a starter or a side dish.

Note : Can see the recipe of the Chutneys in the Sev Puri Recipe.

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Dahi Vada

Posted on by Lakshmi Vasanth

Dahi Vada

 

Ingredients : Urad dal Vadas – 5 nos

                     Curd : 2 cups

                     Sugar 2 tsp

                     Salt to taste

                     Roasted Cumin Pd- 1 tsp

                     Coriander pd - 1 tsp

                     Chilli pd- 1 tsp

                     Chat Masala-1tsp

                     Sev - 2 tsp

                     Coriander leaves finely chopped

Method : Take 2 cups water add roasted Cumin powder and salt 1tsp. Add the Vadas to this mix and bring to boil.

The vadas will swell to double in size. Drain the water and lightly squeeze the vadas to remove extra water from it. Now freeze these vadas in the fridge chiller.

In a bowl take the curd add sugar and salt and beat it well without lumps and add water if necessary to make a Dosa batter consistency.

To serve place the vadas in a bowl, add the curd mixture over the vadas, sprinkle coriander pd, roasted cumin pd, chilli pd, and chaat masala pd, coriander leaves and top it with sev (optional). Serve cold.

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