This action might not be possible to undo. Are you sure you want to continue?
1 Mint Chutney Veggie Sandwich Ingredients:
• • • • • • • • • • •
4 slices whole meal bread Butter 1/2 cup Mint-Coriander Chutney (see recipe below) 2 large potatoes boiled, peeled and sliced thick 1 medium-sized cucumber sliced thin 2 medium-sized tomatoes sliced thin 1 large beetroot boiled, peeled and sliced thin 1 large onion sliced very thin (optional) 1 tsp Chaat Masala (available in most Indian grocery stores) Fresh ground pepper Salt
• • • • • • •
Lay all the slices of bread on a cutting board and butter well. Now spread a generous quantity of Mint-Coriander Chutney on each slice to cover entire slice. Layer all the above veggies in desired quantities and combinations. Sprinkle with salt and pepper to taste. Also sprinkle a pinch of Chaat Masala on the veggies. Cover with the top slice. You can trim edges. I like to leave them on. This sandwich tastes equally good toasted or not. Cut in half and serve.
2 Papdi Chaat Ingredients:
• • • • • • • • • •
250 gms all-purpose flour 4 tbsps ghee 1 tsp onion seeds Salt to taste Vegetable/ canola/ sunflower cooking oil to deep fry 5 large potatoes, boiled, peeled and chopped into tiny pieces 1 cup chickpeas, boiled and mashed coarsely (sprinkle with salt to taste) 2 red (Spanish) onions chopped very fine 2 large tomatoes chopped very fine 2 cups fine sev (gram flour vermicelli)
dip 5-6 Papadis (per person) in yoghurt and remove. toppings and chutneys . onion seeds and salt to taste and mix well. cumin powder and black rock salt and garnish with chopped coriander leaves. gently roasted and powdered Fresh finely chopped coriander leaves for garnish 2 cups fresh yoghurt whisked till smooth and chilled 1 cup Tamarind Chutney (see recipe below) 1 cup Mint-Coriander Chutney (see recipe below) Equipment: 2" circular cookie cutter Preparation: • • • • • • • • Mix the flour. When hot. Drain and keep on paper towels. Remove extra dough from sides of smaller circles. Serve as soon as possible or the Papadis will get soggy. When all are done in this way. Now use the circular cookie cutter to cut smaller circles out on the large circle. Repeat till all the dough is used up. chickpeas. smooth dough. Roll between your palms till smooth. divide it into equal-sized balls. in a deep pan on a medium flame. Repeat till all Papadis are made. They can be stored for a few weeks if kept in an airtight container. Heat oil for deep frying.Ragda Pattice Ingredients: • • • • • • • • 6 large potatoes boiled. To serve. Arrange on a plate.Tikki Ki Chaat . Add just a little water at a time and knead to get a firm. Put a little potato. ghee. Sprinkle a handful of sev all over the Papadis in the plate. onion and tomato on each Papadis. Now sprinkle red chilly powder. drizzle a teaspoonful each of Tamarind and Mint-Coriander Chutney on each Papadis.Papadis. Lightly flour a clean rolling surface and press one ball flat. Cover with a damp cloth and allow to rest for 20 minutes.• • • • • • • • • 2 tsps red chilly powder 3 tsps powdered black rock salt 2 tbsps cumin seeds. add the Papadis a few at a time and fry till crisp and pale golden. Keep on a lightly floured tray or plate for later frying (they will become the Papadis). first set up all ingredients .within easy reach. Roll out into a circle (1/4" thick) using a rolling pin. peeled and mashed 1 tsp red chilly powder 1 tsp coriander powder 1 tsp cumin powder 1 tsp raw mango powder 1/2 cup finely chopped coriander 2 onions finely chopped Salt to taste . After the dough has rested. 3 Chaat .
Form into equalsized patties. Bring to a boil. A tasty variation to this recipe: add some yogurt (whisk to make smooth) over the chickpea mix and then add the remaining ingredients. peeled and mashed 2 tsps garlic paste 1 tsp ginger paste 3 green chilies 1/2 tsp turmeric powder 1/2 tsp black mustard seeds 6-7 curry leaves Salt to taste 2 cups Bengal gram flour Vegetable/ canola/ sunflower cooking oil for deep frying 6 Pav buns (square buns that look like burger buns but are smaller.• • • • • • • • • 1 can of chickpeas roughly mashed 6 cloves 3 pods cardamom 8 peppercorns 1 cup Tamarind Chutney 1 cup Mint-coriander Chutney Coriander chopped fine to garnish Chaat masala to garnish Vegetable/canola/sunflower cooking oil to shallow fry Preparation: • • • • • Mix the mashed potatoes.recipe below . Sprinkle chaat masala over the whole dish. Drain on paper towels. red chilly. Add the cloves. chopped coriander. Add the Tamarind and Mint-coriander Chutneys according to taste. coriander. put 2 hot patties in a plate and spoon some chickpea mixture over them. Add 1 cup of water to the roughly mashed chickpeas. Make into a smooth paste. Turn off the heat. 4 Vada Pav Ingredients: • • • • • • • • • • • • • • 8-10 potatoes boiled. cardamom and peppercorns and salt to taste. cumin and raw mango powders. To serve the Tikki Ki Chaat. stirring often. Remove the whole spices and discard. Sprinkle chopped onion and coriander to garnish. 1 chopped onion and salt to taste. Heat oil on a griddle and shallow fry these patties till crisp and golden. so you can substitute) 1 cup Tamarind Chutney (recipe below) 1 cup Mint-Coriander Chutney (recipe below) 1/2 cup Shengdaana Lehsun Chutney (peanut garlic chutney) .
mustard seeds. Serve while the potato ball is still hot. When the oil is hot. smooth paste. Mix the ginger and garlic pastes and add the green chilies to them. to make a thick. pressing down gently. seasoned with salt. Ginger-garlic paste. A thick batter is made using chick pea flour.Preparation: • • • • • • • • • Mix the gram flour with enough water and salt to taste. To make the fritters. chillies. little balls of the potato mixture are coated in the batter and deep-fried in a couple of inches of hot vegetable oil. curry leaves are added and fried for a couple of minutes until the onions are translucent. Grind into a smooth paste in the food processor. mashed coarsely and kept aside. slit in half (not completely . The potatoes are boiled. Drain on paper towels. Sometimes a small quantity of baking soda is also added to make the batter fluffier. Season with salt. Add this to the potato and mix well. Mint-Coriander Chutney and Shengdaana Lehsun Chutney (peanut garlic chutney) each on it. Heat 2 tbsps of oil in a pan on a medium flame and add the mustard seeds. Take one Pav bun. turmeric and salt are then added and fried for a few seconds. Divide the potato mix into portions slighter smaller than a tennis ball. dip one potato ball at a time into the gram flour batter to coat well and then deep fry till golden. Vegetable oil is heated in a pan and ingredients like asafoetida. onions. curry leaves and turmeric powder. Ingredients (Serves 8) • • • 500 gm: Potatoes Oil for deep frying For Tempering o 10 gm: Ginger o 10 gm: Garlic o 10 gm: Green chillies o 02 gm: Curry leaves o 05 gm: Mustard seeds o 05 gm: Turmeric powder . Fry till the seeds stop spluttering. after which the mashed potatoes are added to the mixture and cooked for a few more minutes. Keep aside. turmeric and red chilli powder. Heat the oil for deep frying on a medium flame. 5 Batata vada The potato filling and the batter used to coat the filling are the only two components of batata vada. Mix this paste with the mashed potatoes. Smoothen by rolling between slightly greased palms.leave one edge joined) and put a spoonful each of Tamarind Chutney. Place a potato ball on the bun and fold over.
Using the mentioned ingredients make a thick batter. Mix in all the rest of the tempering ingredients and add to the mashed potatoes. Chop or crush together green chillies. 7. garlic. peel and mash coarsely. Heat oil and add mustard seeds after they crackle add the curry leaves. 6 VEGETABLE SAMOSA Ingredients For Cover: 1 cup all purpose flour (Maida) Water to Knead dough 2tbsp oil Little salt 1/4th tsp. Cook potatoes until soft. Ajwain (optional) For Stuffing: 3-4 Potatoes (boiled. 6.• 03 gm: Red chilli powder 10 gm: Coriander leaves 1 : Lemon Salt For Batter o 200 gm: Gram flour o 05 gm: Red chilli powder o 05 gm: Turmeric o 03 gm: Crushed cumin o 02 gm: bi-carb o Salt o Water o o o o Method 1. Dry Mango powder( Amchur) (optional) . 4. Dip each ball in the batter and deep fry until golden brown in colour. Divide the potato mixture into equal sized portions. Serve hot with a chutney. ginger and coriander leaves. 2. 5. 3. approximately the size of a lemon. peeled & mashed) 1/2 cup Green Peas (boiled) 1-2 Green Chilies (finely chopped) 1/2tsp Ginger (crushed) 1tbsp coriander finely chopped Few chopped Cashews (optional) Few Raisins (optional) 1/2tsp Garam masala Salt to taste Red chili powder to taste 1/2 tsp.
Add green peas. Use water while doing so. Pat and knead well for several times into a soft pliable dough. garam masala) and green chilles. tamarind chutney. oil. ajwain) except water.How to make samosa: For Cover: • • • • Mix all the ingredients (salt. chili powder. Serve samosa hot with hari chutney. mango powder. Add coriander and keep aside. Cut it into two parts like semi-circle. Cover it with moist Muslin cloth and keep aside for 15 minutes. Now take one semi circle and fold it like a cone. Add a little water at a time. Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame). For Stuffing : • • • In a bowl add mashed potatoes and all dry masalas (salt. 7 DAHI VADA Ingredients: For Vadas: • • • 3/4 cup washed Moong dal 1/4 cup washed Urad dal Oil to fry For Garnish: • • • • • 1 1/2 cup yogurt 1 teaspoon salt 1/2 teaspoon red chilly powder 1/2 teaspoon roasted cumin seed powder 3 tablespoons tamarind chutney Method: To make the Vadas: . To Proceed : • • • • • • Make small rolls of dough and roll it into a 4"-5" diameter circle. Place a spoon of filling in the cone and seal the third side using a drop of water. ginger and Mix well. cashews and raisins and mix well.
pouring a few spoons of extra yogurt all over the vadas. 5. Fry the vada until thew are golden brown all around. Take two cups of yogurt and mix until very smooth. The vada will be softer if they are shallow fried. you can also soak the vadas in tamarind chutney instead of yogurt and sprinkle some chopped cilantro. Add about 1 teaspoon of salt or as needed. use a flat frying pan. you can add chopped green chilies and crushed coriander seeds to the dal batter. be careful not to break the vadas. After you have made all of the vadas. Mix both dals and wash several times until the water appears clear. just before you start frying the vadas. 7. 8. To make Yogurt topping and Garnish: 1. 5. you can add some chopped cilantro over the dahi vadas. Soak all the vadas in the yogurt batter for at least twenty minutes. Suggestions: . Drain the water and blend dal to very creamy texture. ground roasted cumin seeds. Do not put more than 1/2 inch of oil in the frying pan. Use some milk as needed to make the consistency similar to pancake batter or lassi. Using too much water while blending dal will not be creamy in texture. 3. To check if oil is ready put a little batter into the oil. Instead of serving with tamarind chutney. 3. Just before serving. 2. Fry the vadas in small batches. Variations: 1. 10. 3. 4. If needed add few spoons of water. 6. giving the vadas time to absorb the yogurt. sprinkle some salt as needed. You can also make the vadas very small and serve as a Raita dish. Soak dal in 4 cups of water for at least six hours.1. Slowly pick up each vada and transfer into a serving dish. Change the proportions of dal or make vadas with just urad dal or just with moong dal. This will allow the vada to expand. As an alternative. Just using enough water as needed to blend. To fry the vadas. Place the heat on medium high. 2. If you are vegan. Whip dal batter using a spoon in a circular motion for about two to three minutes until batter will become light and fluffy. 4. Place about 1 tablespoon of batter into the oil. oil will sizzle and batter should start expending upwards slowly without changing color. Next squeeze the vadas gently to take out the water. red chilly powder and finish off with a drizzle of tamarind chutney. Batter should not be covered with oil. 9. 2. 4. place the vadas in luke warm water and soak for about 20 minutes.
Next. take off and grate potatoes. When ready to use. Mix grated potatoes. Now you can prepare and serve them the usual way. peas and spinach. cut coriander leaves.4 medium potatoes 1 tblsp green chillies chopped. Divide the mixture into 25 equal portions. Mix in cut green chillies. take as many as needed out and soak in hot water for a few minutes. Squeeze out excess water. cut ginger. Boil and mash green peas. Blanch spinach leaves in plenty of salted boiling water and finely chop. change the water to room temperature and soak for 20 minutes. chaat masala and salt. Mix in cornflour for binding. Shape them into a ball and then press it in between your palms to give it a tikki shape. 9 Aloo sabudana tikki . 8 HARIYALI TIKKI Ingredients: 3 . Deep-fry the tikkis in hot oil for 3-4 minutes or until crisp. 100 gms spinach 1 tsp chaat masala 1 tblsp ginger chopped oil for deep frying 2 tblsp coriander leaves chopped 2 tblsp corn flour sal tto taste 3/ 4 cup green peas shelled How to make hariyali tikki : • • • • • • • • • • • Boil. Heat up oil in a kadhai.You can also make the dahi vadas in advance and freeze them before soaking in the water.
Do not refrigerate. the tapioca will have increased in volume. so they are only half-cooked.Ingredients • • • • • • • • 3 medium potatoes 1/3 cup tapioca (sabudana) teaspoon salt adjust to taste(namak) 1 teaspoon cumin seeds (jeera) 1 finely chopped green chili adjust to taste Approximately 2 tablespoons finely chopped cilantro (hara dhania) 1 teaspoon lemon juice Oil to fry Method 1. Vadas taste best when they are served hot. Wash the tapioca and soak it in 3 cups of water for 3 to 4 hours. Turn them occasionally. There should be at least 1½ inches of oil in the frying pan. You will need to lightly oil your palms to prevent the dough from sticking. Cool the potatoes. 2. The dough should rise to the surface. The dough will be a little sticky and soft in consistency. Fry the vada until both sides are golden brown. To check if the oil is ready. Divide the potato dough into 16 parts. 13. 4 to 5 minutes to cook. 12. It will take approx. drop a small piece of dough into the oil. 9. by about 2 times. 11. 3. Set aside. Serving suggestions 1. Insert a knife into the potato to ensure that it is still somewhat firm. Slowly drop the patties into the frying pan. . Tip The frying oil needs to be sufficiently hot. then peel and grate them using a vegetable grater. Mix all the ingredients together. Roll each one into a smooth patty. Drain the water. Serve them as is or with cilantro or tamarind chutney. Sabudana Vadas are best served with cilantro chutney or tamarind chutney as a dip. 5. After soaking. When ready to serve. 6. place on a cookie sheet and heat in the oven at 300 degrees till warm. 4. Par-boil the potatoes. Heat the oil in a frying pan on medium high heat. 7. 8. Sabudana Vadas can be made one day in advance and stored at room temperature. Remove the vada and place over a paper towel so the excess oil is absorbed. 10. Sabudana vada should be crunchy on the outside and soft inside. 3. and not change its color immediately. 2. or else the Vadas will turn out greasy and may break into pieces while cooking.
red chilli powder. Stuff each portion of mashed potato with a portion of the cottage cheese mixture. Take off and remove on to a clean and absorbent kitchen towel or paper. Mix in salt to taste and knead mashed potatoes to make smooth dough. Clean. Roll and shape into tikkis of approximately two-inch diameter and half inch thickness. salt. Divide into ten to twelve equal portions. and grated cottage cheese. Crush cashew nuts and mix with cut onion. 11 Paneer Amritsari Ingredients . Divide the mixture into ten to twelve equal portions. coriander leaves.10 LEHSUNI TIKKI Ingredients: 1/2 tblsp red chilli powder 1/4 cup coriander leaves 4 . boil. wash and finely cut coriander leaves.6 garlic flakes 1 medium onion 6 .8 cashewnuts 1/4 cup cottage cheese grated oil to deep fry salt to tate 6 medium sized potatoes How to make lehsuni tikki : • • • • • • • • • • • • Wash. Serve hot with tomato ketchup or mint chutney. take off and mash potatoes thoroughly. Take off and finely cut the onion and garlic. cool. garlic. Heat up oil in a kadai and deep-fry the tikkis to golden brown.
Keep aside for 15 minutes. Combine the paneer with the prepared marinade and toss gently till the marinate coats the paneer strips evenly from all sides. chopped 2 tsp chaat masala 1/4 tsp nutmeg powder 1/2 tsp garam masala powder 1 tbsp chopped fresh coriander leaves 1-2 tbsp roasted chana upowder/breadcrumbs 1 tbsp lemon juice Oil for shallow frying For garnish . Sprinkle besan on the marinated paneer and mix gently so that the besan coats the paneer evenly from all sides. 2.2 cups paneer (cottagte cheese) . dry roasted oil for deep-frying 1 tbsp chaat masala for sprinkling To be mixed into a marinade 2 tbsp ginger-garlic (adrak-lehsun) paste 1/2 tsp carom seeds (ajwain) a few drops of orange colour salt to taste 1/2 tsp chilli powder Method 1. 12 Nadru Kebab Ingredients 300 gms lotus stem (bhen) 3 medium potatoes. 3. Heat the oil in a kadhai on a medium flame and deep-fry the paneer pieces till they are golden brown. boiled and grated Salt to taste 4-5 green chillies. Drain on absorbent paper. 4. Serve hot sprinkled with chaat masala. chopped 1 inch ginger. cut in to 25 mm (1") cubes 4 to 5 tbsp besan (Bengal gram flour) .
Drain the water from the kabuli chana. Boil with one cup of water in the pressure cooker for about two whistles. Place them on a serving plate and decorate with fresh red chilli flower and spring onion flowers. cut into flowers Method Wash the lotus stem thoroughly to ensure all mud is removed. Shape the mixture into even sized kebabs. cut into flowers 3-4 spring onions. Roast over direct flame till well roasted. roasted chana dal powder and lemon juice. coriander leaves. Drain. First fry one kebab to see if it holds shape and does not break up. chopped 1/2 cup chopped mint leaves (phudina) 1/2 tsp grated garlic (lehsun) 1/2 cup grated cabbage 1 cup grated carrot 1/4 cup finely chopped capsicum 1/2 tsp roasted cumin seeds (jeera) powder 1 tsp oil for brushing salt to taste Other ingredients 1 tbsp oil for cooking Method 1. Serve hot with chutney. 13 Chick Pea Tikkis Ingredients 1 cup kabuli chana (white chick peas). Grind the kabuli chana. Mix everything well together. Add salt. Heat sufficient oil in a shallow pan.1 fresh red chilli. soaked overnight 1 green chilli. Wipe dry again. 2. green chillies and mint leaves in a mixer to a make coarse paste without using water. Drain on absorbent paper. Grate the lotus stem and add to the mashed potatoes in a bowl. ginger. chaat masala. Then add a few more kebabs ensuring that the pan does not get crowded and shallow fry till both sides gets evenly golden brown. . nutmeg powder. Wipe it dry with a kitchen towel. chillies. garam masala powder.
Deep-fry the kebabs in hot oil till they are golden brown in colour from both the sides. Always put 1 piece of the mixture in hot oil to check if the oil is hot enough and also to check if the mixture is not seperating. 2. When rolling the kebabs make sure you put little oil on your palms to avoid the mixture from sticking. without using any water. rice flour and salt and mix well. green chillies. Handy tips 1. 5. Blend the corn in a blender to a coarse paste. Transfer the mixture to a bowl and ad the capsicum. Divide the mixture into 12 equal portions and shape them into flat tikkis (approx. Combine the remaining ingredients along with the kabuli chana mixture in a bowl and mix well. 14 Corn Kebab ingredients 1/2 cup yellow corn (makai ke dane) kernels 1/4 cup finely chopped capsicum 1 1/2 tsp finely chopped green chillies 3 tsp rice flour (chawal ka atta) salt to taste Other Ingredients oil for deep-frying For Serving green chutney Method 1. Shape each portion into a round. Serve hot with green chutney. 5.3. 4. 4. Brush a non-stick tava (griddle) with little oil and cook the tikkis with oil till both sides turn golden brown. Divide this mixture into 7 equal portions. press the rounds lightly to make flat kebabs. 1½" diameter). 6. Drain on absorbent paper. 3. 2. Drain on absorbent paper and serve hot. . 6.
Remove from the oven and serve hot. coriander. (2") cubes 1/2 cup thick curds (dahi) 1 tsp ginger (adrak) paste 1 tsp garlic (lehsun) paste 2 tsp chilli powder 1/2 tsp dried fenugreek leaves (kasuri methi) 1/2 tsp garam masala 2 tbsp chopped coriander (dhania) 1 tsp chaat masala 1 tbsp besan (bengal gram flour) 1 tbsp oil salt to taste Method 1. Fry 4 kebabs at a time to get even cooking. chilli powder. Just before frying. do not add the salt and keep aside and then fry later as it releases water. oil and salt and mix well to prepare a marinade. 15 Paneer Tikka Ingredients 2 cups paneer (cottage cheese) . 15 minutes). For all the healthy people. Combine the curds. Always fry the kebabs when the oil is hot and on a high flame.3. punjabi garam masala. 4. add the salt and mix well. ginger paste. Add the paneer and keep aside to marinate for 15 minutes. chaat masala. 2. 3. cut into 50 mm. 4. garlic paste. you can cook the kebabs on a tava using little oil on a medium flame till brown on both the sides. In case you are making this mixture in advance. dried fenugreek leaves. Arrange the paneer pieces on the wire rack in a pre-heated oven at 200°c (400°f) and grill till the paneer is done (approx. 6. 5. .
This action might not be possible to undo. Are you sure you want to continue?
We've moved you to where you read on your other device.
Get the full title to continue reading from where you left off, or restart the preview.