Search Results for: label/Chat.

Papad Katori Chat – Street food/Indian Street food/Chat – Microwave version.

I m always nervous while making chaat-street food. My friends laugh at me when i say this. I don’t know why, you throw me a tough bread recipe, i would happily accept the challenge and go about it, but chaat, i feel it needs a different magic to make it taste awesome.

Few weeks before i saw this sooper tempting papad katori chat @ +Ruchiskitchen . Ohh it was sooo tempting, i couldn’t stop myself from thinking about it. 

Finally i gathered my courage to make it last week and voila loved it!! We prefer mildly spicy chat, so i have adjusted the sesasonings  to suit our taste-buds. But the idea is super awesome-ji!!!  We paired this yumm katori with hot hot chai and loved the combo to the core. Try and let me know how you liked it.
Ingredients
4-5 nos Papad ( i used normal urad dal papad)

For the filling
1 no canned chickpeas (400grams), drained
2 medium onions, chopped fine
2 green capsicums, chopped fine
2 nos cucumbers, peeled & chopped fine
juice of a lemon
Chili powder, Salt, pepper as per taste ( i have used 1/2 tsp chili, 2 pinches of pepper powder)
Chat masala, Boondi/sev for garnish


Method
  • Let us prepare the filling first. Toss together, chickpeas, onions, capsicum and cucumber. Mix well. Adjust and add the seasoning according to your taste. Add the lemon juice, Mix and keep aside until use.
To make the Katori’s
  • Keep a flat plate with water and 2-3 paper napkins by side, Dip both the sides of the papad in water, shake off the excess water, place it on the paper napkin, pat dry both the sides.
  • I used two of by ice-cream bowls for shaping like katori. I tore the papad into 2-3 pieces. Place the torn pieces against the wall,covering the bottom of the katori, like a cast inside the papad.
  • Microwave the katori’s for 30 seconds. only 30 seconds, if you cook more the papad might stick to the bowl and cannot be removed easily.
  • Once done, take the bowl out, wait for 10 seconds, then slowly remove the papad from the bowl. if it is still wet in the bottom, microwave it again for 30 seconds. Repeat the procedure for the rest of the papads.
To serve
  • Take a Papad katori, fill it up with 3-4 tbsp of filling. Add a dash of chili powder, chat masala, sprinkle some boondi on top and serve.
Sending this to MLLA-92, hosted by +Rafeeda AR, an event conceptualized by Susan, now taken over by Lisa

Matar Chat/Matarein/Yellow Peas Chaat from the Streets of Delhi

Today we are visiting out capital city – Dilli!!!  Though it is our capital city and has some amazing monuments and historical places to visit, i have never been to Delhi, yeah it is a shame, for that matter i have never been any places in india except for calcutta and down south 2/3 places, that too when i was in school. I so want to visit Delhi to see the legendary Paranthe-wali gali markets of old delhi and ofcourse visit all the monuments πŸ™‚
I decided to make a chat from delhi, but when i started to look for recipes, it was a big confusion! coz there is so many recipes, that is might have originated from other cuisines. Like for example,where is paranthe from? Is it Punjabi or Dilli? No, i dont want to start an argument here!!! So, i settled for an authentic Dilli chat. I came across this super duper delicious and at the same time simple to make Matar ki Chaat from Jugal bandhi. 
Even i, who suck at chaat-making could do this and make people happy, then definitely you can also do it!!!! Seriously, i was oooh, aaah after tasting the bowl which i made for click, after emptying the bowl, i made it again for the click. Evening again, made a big batch for hubby and i digged into his bowl too!!! You need to just cook the peas and rest is all done while serving, so no sweat!!! Go ahead, enjoy!
Recipe source here

Ingredients 
1 Cup dry yellow peas
2 onions, chopped fine
2 tomatoes, deseeded and chopped fine
2 green chillies, minced
2 fistfuls of fresh coriander leaves,  chopped fine
1/2 tsp chaat masala (i used Badshah brand)
1/2 tsp red chilli powder
1/4 Cup thinned tamarind juice
Juice from 1  lemon (i used small indian lemon)

Method

  • Soak peas overnight, and pressure cook till soft.Cook for only 2/3 whistles, use just enough water  to immerse the peas. 
  • The Peas should be cooked, soft and hold on to shape, when pressed it should go squish-mush! 
  • Soak a small marble-sized tamarind in 1/2 cup  hot water for 15 minutes, extract juice. Chop onion, tomatoes, coriander leaves.
  • Just before serving, take the peas in a mixing bowl. Add onion, tomatoes, chopped coriander, chilies, tamarind juice, chat masala, mix well, top with a generous squeeze of lemon and serve immediately.
  • Oh it was yum, yum, yum. Me and my hubby had it 3/4 bowls. While the lil fella had just the peas with lil salt and chat masala.



Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39

   

   

Katori Chat – Using Baked Katori

Today i was supposed to post a Broccoli and cheese tikki, a baked version of-course. But it ended up like something different, though it tasted finger-licking yum, i couldn’t put it as chat!!!My mind started thinking fast, as it is getting dark, if at all i m making something, i have to get it done in another 30 minutes. I had some leftover papdi  dough in the refrigerator, i immediately made these katori’s and filled with toppings i had in hand. The chat came out good. My better half felt  that it needed little more spice, so i have adjusted the recipe accordingly by adding little chili powder. But, at the end i feel Chat taste and preference varies from person to person. So, adjust the seasonings accordingly.

Ingredients (Makes 20 Katori’s)
1/2 Cup Whole Wheat flour
1/2 Cup All Purpose flour
1/2 tsp cumin/jeera seeds
1/2 tsp white sesame seeds
1/4 tsp salt
3 tbsp oil
1/4 cup warm water

Method

  • Take both the flours, sesame,cumin seeds and salt in a large bowl. Whisk well to combine. 
  • Add oil to the flour mix and rub well on to the flour mix to resemble crumbs. Now slowly add water to this and knead a soft dough. Let the dough rest for 10 minutes.
  • Divide the dough into 2 portions. Grease your tart pan and keep it ready. Roll out each portion into 20cm(diameter) circle. Prick the dough all over and use a cookie cutter or bottle lid to cut out the dough to fit the tart mould.  I used 200gms Nutella bottle lid to cut out the dough. 
  • Preheat the Oven to 220C.  Lay the cut rounds of dough on a greased tart mould. Press the dough well to the  tart base so it takes the mould shape. 
  • Bake the katori for 11 minutes. Take it off the oven and let it cool completely on a wire rack. Store the Katori’s in an air-tight container until use.
For the Chat

1/4 Cup Boiled Chana/garbanzo beans
1/4 Cup chopped cucumber
1/4 cup chopped onion
1  small tomato or  2 cherry tomatoes, chopped
1/4 cup hung curd
2 tbsp sweet chutney
chat masala to taste
red chili powder to taste
juice of half lemon
1/4 cup Boondi

Method

  • Mix together chana, cucumber and onion, 2 pinches of chat masala, 2 pinches of red chili powder and lemon juice. Mix well.
  • Place the baked katori on a plate, fill with 2-3 tbsp of chana-onion and cucumber mix. 
  • Add sweet chutney, hung curd and top it with boondi. Sprinkle a generous pinch of chaat masala. Enjoy!!
   

   

Papdi Chat using Baked Papdi

I have never attempted to make Chat at home. Yes, you give me a tough bread to bake, i m all geared up for the challenge, but chat, i don’t know what block it is!! When srivalli, announced North-Indian party starters, that can include chat also as a theme for this BM, i knew i had to come out of my block, so i took it. 
The first in this challenge was the Baked Pinwheels, which was a big hit at home. Today i m giving you papdi chat, which we love to hog @ Kamat Restaurant. Oh i love the way they serve, in a curved dinner bowl, with the sev completely hiding the papdi’s, mm lip-smacking! πŸ™‚

 I wanted to try the same at home. Though it is a bit easy to put together the chat, we have list of preps to be made before we can serve it. Making papdi’s at home is quite easy. Both the kiddo’s loved the papdi’s as such. The first batch around 15 papdi’s vanished just like that straight from the oven. I had to hide the next batch to make the chat. Hubby is yet to taste, but i mopped the plate clean for my lunch πŸ™‚ It was yummm, Finally, coming out of my block! πŸ™‚

Ingredients for Papdi (Makes around 60-70 papdi’s)

1 Cup Whole Wheat flour
1 Cup All Purpose flour
1 tsp cumin/jeera seeds
1 tsp white sesame seeds
1/2 tsp salt
1/4 cup oil
1/2 cup warm water

Method

  • Take both the flours, sesame,cumin seeds and salt in a large bowl. Whisk well to combine. 
  • Add oil to the flour mix and rub well on to the flour mix to resemble crumbs. Now slowly add water to this and knead a soft dough. Let the dough rest for 10 minutes.
  • Divide the dough into 4 portions. Roll out each portion into 20cm(diameter) circle. Using a small cookie cutter, cut out small roundels of the dough. Prick the dough using a fork all over.
  • Preheat the Oven to 220C.  Lay the cut rounds of dough on a greased baking tray. Bake the papdi for 11 minutes. Take it off the oven and let it cool completely on a wire rack. Store the papdi in an air-tight container.
Sweet Chutney & Mint Chutney
3 nos dates
A small gooseberry size tamarind
1 tsp jaggery powder
1 no red chili
1/4 tsp cumin powder
salt to taste

Method

  • Take all the ingredients together in a mixer, grid it to a smooth paste using 1/4 cup water.
  • Take the ground paste in a Microwave safe bowl. Cook @ high for 1 minutes, stir well. Reduce the temperature to medium and cook for another minute. Take it out let it cool and use for chat. 
  • Leftover chutney can be stored in a air-tight container in the refrigerator.
Mint Chutney
2 fistfuls of fresh mint leaves
2 cloves of garlic
1 no green chili
salt to taste

Method
  • Take all the ingredients together in a mixer and grind to a fine paste. Keep aside until use.
Ingredients for the Chat
5-6 nos papdi
1/4 cup boiled chana
1 small potato, boiled, peeled and mashed
2 tbsp sweet chutney
2 tbsp mint chutney
2 tbsp hung curd
2- 3 pinches of  chat masala
1/4 Cup Sev/Bhujiya
coriander leaves for garnish

Method

  • Take the boiled potato, crumble it well, add a pinch of jeera powder and 2 pinches of chat masala, mix well and use as topping.
  • In a wide plate, arrange the papdi’s first. Top it with boiled potatoes and chana.Next add sweet chutney, mint chutney and hung curd.
  • Next add bhujiya/sev and top it with coriander leaves and serve immediately

Tomato-Garlic Rice – Day 3 Blogging Marathon

Another Quick to make Rice Recipe is Tomato Rice. There are ‘n’ number of ways to make this simple, yet tasty rice. I love this with a dash of Garlic and crunchy nuts.

Ingredients
1 Cup Rice, Cooked
2 Large Tomatoes, Cut into 1 inch Cubes
3 Green Chillies, finely Chopped (can be increased, according to taste)
5-6 garlic flakes, thinly sliced
1 tbsp Freshly grated Coconut
Salt to taste
2 – 3 tsp Oil/ghee
1/2 tsp Mustard Seeds
1/4 tsp turmeric powder
Hing a pinch
Roasted Cashews, Fresh Coriander Leaves for Garnishing

Method

Heat Oil/Ghee in a Kadai, Splutter Mustard Seeds, add hing. Add Garlic and Chillies. Once the garlic turns brown, add Tomatoes and turmeric powder, add little water and Cook until Soft. Keep the Flame low while cooking tomatoes. Once they are done, Add Coconut and Put off the flame. Add Rice, Mix well. Adjust the Salt. Garnish with Roasted Cashews and Fresh Coriander. Serve Hot with Raita or Some Crisps!!!
You can replace cashews with roasted Almonds or Peanuts. If you want the rice to be more spicy, try adding 1 or 2 Red Chillies while seasoning or add some Pepper Powder while serving.

Check out the bloggers doing the Blogging Marathon, along with me..
Group 1 
30 Minutes Meals: Gayathri Anand
Baked Goods: Monika 
For On Going Events: Gayathri Kumar, Usha   
Kids Friendly: PJ, Savitha, Smitha, Veena Aravind , Srivalli
Rice Varieties: Champa, Divya, Padma

Group 2
30 Minutes Meals:Priya Mahadavan, Pavani
Seven Days of Salad: lla, Divya Vikram
For Ongoing 7 Events: Priya Suresh, Suma Gandlur, Harini,   
Kids Friendly: Vatsala, Jay, Kamalika 
Seven Days of Rice: Veena Krishnakumar,  Padma Rekha and myself

Oats and Peanut Butter Cake – Day 2, Blogging Marathon #4

This recipe is inspired from Madhuram’s. I have halved the recipe and omitted cocoa.And Also, used oats flour instead of whole oats. So, for the original recipe please follow the link. 

Ingredients
1/2 Cup All Purpose flour
1/3 Cup Oats flour 
4 tbsp Sugar
1/2 tbsp Baking Powder
1 tbsp Peanut Butter
1/2 Cup Milk
1 tbsp Choco chips


Method

Sieve together All Purpose Flour, Oats flour, and baking powder.  In a Saucepan, melt peanut butter with milk, stirring constantly. Take it off the heat and let it cool completely. Now incorporate the dry and wet ingredients together. Take care, not to over-mix. i used two small silicon palm-sized, heart-shaped moulds to get two flat cakes. Grease the mould and pour the batter to half its level. Arrange the Choco- chips on top. 
Bake in a pre-heated Oven @ 180C for 20-25 minutes. Baking Time differs from oven to oven. so, please do the Tooth-pick test to check the done-ness of the cake.



Check out my Blogging Marathoners doing Group 3 BM#4 along with me
Diabetes Diet/Management: Kamalika, Smitha, Suma 
Kid Friendly Recipes: Anusha, Cool Lassi(e) 
Seven Days of Soup: Priya Suresh 
Seven Days of Indian Bread: Jayasree, Pavani 
Seven Days of Cakes:  Me
Seven Days of Preserves: Gayathri Kumar, Vaishali 
30 Minutes Meals: Priya Mahadevan, Srivalli

Yellu Podi Saadam/Sesame Rice – Day 6 Blogging Marathon

It has been a hectic day. My Son isn’t well from yesterday night. Though everything was ready in the morning, i couldnt find time to sit and do the post. Atlast found some time to finish it before the day ends. Sesame Rice is another flavourful rice, very quick to make.

Ingredients
1 cup Rice,Cooked
2 tbsp White Sesame Seeds
3 -4 nos Red Chillies
1 tsp Urad Dal/Black Gram Dal
3-4nos Cashews
Salt to taste


Seasoning
2 tbsp Gingely Oil/Ghee
1/2 tsp Mustard Seeds
1/4 tsp broken urad dal/Black Gram dal

Hing a pinch
Curry leaves a few

Sorry for a Bad Picture!!!!!!

Method

Heat a pna ad dry roast the seeds in a low flame till light brown in colour.  Heat half a tsp of oil and fry red chillies with black gram dal and Cashews.  Cool the ingredients and Powder them.  Heat rest of the Oil/Ghee Separately and splutter mustard seeds and fry curry leaves and hing. Add Broken urad dal and fry them until brown.  Add Cooked Rice with Salt and the grounded powder. Mix Well. Garnish with any Roasted Nuts or just coriander leaves.  



Check out the bloggers doing the Blogging Marathon, along with me.. 
Group 1 
30 Minutes Meals: Gayathri Anand
Baked Goods: Monika
For On Going Events: Gayathri Kumar, Usha
Kids Friendly: PJ, Savitha, Smitha, Veena Aravind, Srivalli
Rice Varieties: Champa, Divya, Padma 


Group 2
30 Minutes Meals:Priya Mahadavan, Pavani,
Seven Days of Salad: lla, Divya Vikram,
For Ongoing 7 Events: Priya Suresh, Suma Gandlur, Harini,
Kids Friendly: Vatsala, Jay, Kamalika
Seven Days of Rice: Veena Krishnakumar, Padma Rekha and myself

Purple Cabbage Rice – Blogging Marathon Day 4

I have always used Cabbage to make Kootu or plain curry with Grated Coconut and green chillies. Never tried them as Rice Mix.  Once Saw Nithya’s Purple Cabbage Rice and Fell in love with that Color. Came across a Cabbage Rice (Normal Green Cabbage)recipe in Mallika Badrinath’s CookBook, made it using Purple Cabbage for today’s Lunch!!! Tasted so Good and though I didnt get the color like Nithya, it was fine.  Surprise your fellow’s with this Delicious, Colorful Rice, if they don’t find this Nutritious Veggie Interesting!!!!



Ingredients
1 cup Rice, Cooked
1 cup Purple Cabbage, Shredded/Finely Chopped (Green Cabbage can also be used)
2 Medium Onions
3 tbsp Oil
Salt to taste

Grind Together
1/4 Cup freshly grated Coconut
2 tbsp Roasted Gram dal
8 – 10nos  Green Chillies
1/2 inch Ginger
1 bunch Coriander leaves

For Seasoning
1/2 tsp Mustard
1/2 tsp cumin Seeds
2 nos Red Chillies
1 tsp Gram dal (Optional)
4-5 nos Cashews (optional)

Method

Grind the Masala to a fine paste using minimum water.  Heat Oil, add the seasoning ingredients one by one.  Add finely chopped onions and fry till crisp. Add Shredded/Finely Chopped Cabbage and fry till cooked.  Add the grounded masala and fry till nice aroma arises.  Add Rice and Salt and fry in a high flame for few minutes.  Garnish with Coriander leaves. 

Check out the bloggers doing the Blogging Marathon, along with me.. 
Group 1 
30 Minutes Meals: Gayathri Anand 
Baked Goods: Monika
For On Going Events: Gayathri Kumar, Usha   
Kids Friendly: PJ, Savitha, Smitha, Veena Aravind, Srivalli
Rice Varieties: Champa, Divya, Padma


Group 2 
30 Minutes Meals:Priya Mahadavan, Pavani
Seven Days of Salad: lla, Divya Vikram
For Ongoing 7 Events: Priya Suresh, Suma Gandlur, Harini,   
Kids Friendly: Vatsala, Jay, Kamalika 
Seven Days of Rice: Veena Krishnakumar,  Padma Rekha and Myself

Spiced Corn Cake/Corn Dhokla – Day 7, Blogging Marathon #4

Today is the last day of the 7 Day Marathon, tired of Sweet bakes, wanted to bake a spiced cake. Decided to make Corn Dhokla, i have tried the normal steam version, this time i wanted to try baking it. It came out good, but took about 45 minutes to get out of the Oven. My Hubby’s Verdict, Baked Version tastes better than the traditional Steam-Cooked Dhokla.:)

Ingredients
1 Cup Corn (i used frozen)
1 cup Semolina/Sooji
2 Green Chillies
1 tsp ginger juliennes
1 sprig curry leaves
1/2 Cup Yoghurt

1 tsp Fruit Salt
1 tsp lemon juice

Salt to taste

Method

Preheat the oven to 170C. Grease the muffin pan. Blend Corn with Green chillies, ginger, curry leaves and yoghurt to a smooth batter. Transfer it to a bowl, add Semolina and mix well. Add Salt, at this stage.  Add fruit salt  and lemon juice and give a gentle stir. Fill the batter up to 3/4th of the Cup and Bake for 40-45 minutes. Cooking time, differs from oven to oven. Do the Skewer Test to confirm the done-ness of the dhokla. 
You can even try reducing the temperature to 150C and cook for some more time. This way, may be the top would also stay soft.  Let it cool a bit in the pan.Transfer it to a Serving Plate. Add a tadka of mustard seeds and hing.  Serve Warm with Mint chutney.



Check out my Blogging Marathoners doing Group 3 BM#4 along with me 
Diabetes Diet/Management: Kamalika, Smitha, Suma 
Kid Friendly Recipes: Anusha, Cool Lassi(e) 
Seven Days of Soup: Priya Suresh 
Seven Days of Indian Bread: Jayasree, Pavani 
Seven Days of Cakes:  Me 
Seven Days of Preserves: Gayathri Kumar, Vaishali 
30 Minutes Meals: Priya Mahadevan, Srivalli

Chutney Dal/Roasted Gram Spiced Rice – Day 5 Blogging Marathon

Wishing all you Lovely Ladies, a Very Happy Women’s Day. Roasted Gram/Chutney Dal Rice, it just came as i was cooking. I kept adding ingredients that came on to my mind, the result was a Tasty, Spicy Mixed Rice. Served this to my hubby for Dinner, he was super satisfied to have a bowl of this after a Tiring Day.


Ingredients

1 Cup Rice, Cooked ( i have used Basmati Rice)
2 tbsp Roasted Gram/Chutney Dal
1 tbsp Peanuts, Skinned
4-5 nos Red Chillies
2 cloves of Garlic, thinly sliced
2 tbsp Dessicated Coconut
4-5 Curry leaves
1 tsp Oil
Salt to taste


Seasoning
1 tsp Oil
1/2 tsp Mustard Seeds
hing a pinch
4-5 Curry leaves 
2 tbsp Chopped Almonds

Method

Heat a tsp of oil in a Pan, add Roasted Gram and Red Chillies. Warm it up a little. Add Peanuts and Garlic and Keep Roasting. Once the Peanuts change color a bit, add Dessicated Coconut and Curry leaves. Roast it  for few more seconds. Put off the flame. Let it cool. Grind this to a fine powder.
Heat oil in the same pan, Splutter mustard seeds, add hing and curry leaves.
Add Almonds and fry them. Once the almonds are roasted, add Rice and SautΓ© for a minute, add the Grounded Dal Powder, Salt and Mix well with Rice. If the Rice Mix is Dry, add some more Oil/Ghee. Serve with Chips. Makes a Good Lunch Box Recipe. The Dal Mix can be Powdered prior and stored  in an Air-tight container.



Sending this to MLLA-33 happening @ Ammalu’s Kitchen, Event started by Susan.


Check out the bloggers doing the Blogging Marathon, along with me.. 

Group 1 
30 Minutes Meals: Gayathri Anand 
Baked Goods: Monika 
For On Going Events: Gayathri Kumar, Usha
Kids Friendly: PJ, Savitha, Smitha, Veena Aravind  Srivalli
Rice Varieties: Champa, Divya, Padma


Group 2 
30 Minutes Meals:Priya Mahadavan, Pavani
Seven Days of Salad: lla, Divya Vikram
For Ongoing 7 Events: Priya Suresh, Suma Gandlur, Harini,   
Kids Friendly: Vatsala, Jay, Kamalika 
Seven Days of Rice: Veena Krishnakumar, Padma Rekha and myself