Showing posts with label Chaat. Show all posts
Showing posts with label Chaat. Show all posts

July 27, 2018

PANEER TIKKA

Ingredients:
Paneer - 500 gms
Curd - 250 gms
Ginger garlic paste - 1 tbsp
lemon - 1
Onion - 1 (chopped)
Pepper powder - 1 tsp
Chat masala - 1 tsp
Tandoori masala - 2 tsp
Salt to taste
Oil

Method:

  • Cut the paneer into cubes.
  • Mix yogurt, ginger garlic paste, salt, pepper, chat masala and tandoori masala in a bowl. Marinate the paneer pieces for 30 minutes.
  • Grease little oil in grill pan and grill the paneer pieces until crisp and light reddish.
  • Serve hot with onion rings and sprinkle lemon juice over it.

April 05, 2018

SOYA CHAAT

Ingredients:
Soya granules - 1 cup
Onion paste - 2 tbsp (browned)
Tomato puree - 3 tbsp
Ginger garlic paste - 1 tsp
Oil - 2 tbsp
Curry powder - 1 tsp
Salt to taste

To serve the chaat:
Mixed sprouts - 3-4 tbsp
Onion - 1 (chopped into small pieces)
Tomato - 1 (chopped into small pieces)
Lemon wedges

Method:

  • Boil water in a vessel; add soya granules and little salt and cook for 2-3 minutes.
  • Drain and put them in cold water for 5 minutes then squeeze the water.
  • Mix in the browned onion paste, tomato puree, oil, curry powder and ginger garlic paste and cook in medium flame for 5 minutes until dry.
  • Transfer to serving bowl and mix with sprouts, chopped onion and tomato.
  • Mix gently and serve with lemon wedges.

October 27, 2017

ALOO TIKKI

Ingredients:
Potatoes - 500 gms (boiled, peeled and mashed)
Green peas - 1/2 cup (boiled)
Green chillies - 2 (chopped)
Cumin powder - 1 tsp
Chili powder - 1 tsp
Salt to taste
Corn flour - 25 gms
Lemon juice - 1/2
Oil for frying

Method:

  • Mix all the ingredients well except oil.
  • Divide into 12 equal portions and make balls.
  • Flatten each between the palms into discs.
  • Heat oil in a fry pan and shallow fry over medium heat until golden brown and crisp on both sides.
  • Drain the excess oil on kitchen paper.
  • Serve hot with ketchup. 

August 20, 2017

CHINESE CHAAT

Ingredients:
Paneer - 100 gms
Lobiya - 50 gms
Boiled noodles - 1 cup
Cucumber - 1
Pineapple slices - 2
Large onion - 1
Tomatoes - 2
Pinch of ajino mota (optional)
soy sauce - 1 tbsp
Vinegar - 1 tsp
Ginger garlic paste - 1 tbsp
Olive oil - 2 tbsp
cornflakes - 2-3 tbsp

Method:

  • Soak the lobiya overnight, Drain and keep aside.
  • Peel and cut the cucumber into cubes.
  • peel and cut the onion into large pieces.
  • Cut the tomatoes into quarters. Cut the pineapple slices into big pieces.
  • Cut the paneer into cubes.
  • Heat the oil and add all the ingredients and lower the flame. Toss very gently and allow to cook over a low flame for only 2-3 minutes.
  • Serve garnished with corn flakes

April 14, 2017

CORN AND SPROUT CHAAT

Ingredients:
corn niblets - 2 cups
Mushrooms - 200 gms
Mixed sprouts - 50 gms
Oil -2 tbsp
Roasted cumin powder - 1 tsp
Chaat masala  -1/2 tsp
Onion - 1 (chopped)
Green chillies - 2 (finely chopped)
Salt to taste

For garnishing:
Bhujia- 50 gms

Method:
  • Boil the corn niblets in salted water till they are tender. Drain out excess water and keep aside.
  • Cut the mushrooms into quarters.
  • Heat oil and fry the onion until light brown. Add the corn niblets and the mushrooms and saute for 3-4 minutes.
  •  Add salt and cover with a lid and cook for another 2 minutes. Mix in the spices and cook for another 2 minutes.
  • Mix in the sprouts serve garnished with bhujia. 



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September 23, 2016

MUNTHA PAPPU

Ingredients:
Puffed rice - 100 gms
Roasted channa dal- 50 gms
Onions - 1 cup (chopped)
Chilli powder- 1 tsp
Salt to taste
Coriander leaves - 1 tbsp (chopped)
Lemon juice - 1 tbsp or as per taste

Method:

  • Mix all the ingredients in a bowl.
  • Add lemon juice and toss well.
  • Serve immediately.

ముంత కింది పప్పు 

కావలిసిన వస్తువులు:
మరమరాలు - 100 గ్రా 
పుట్నాల పప్పు - 50 గ్రా 
ఉల్లిపాయ ముక్క - 1 కప్ 
కొత్తిమీర - 1 tbsp 
ఉప్పు 
కారం - 1 tsp 
నిమ్మరసం - 1 tbsp 

తయారీ:
  • మరమరాలు, పుట్నాల పప్పు ఒక గిన్నిలో వేసుకోవాలి. 
  • అందులో ఉల్లిపాయ ముక్కలు , కారం, ఉప్పు, కొత్తిమీర వేసి కలుపుకోవాలి. 
  • చివరికి నిమ్మరసం పిండి బాగా కలుపుకొని వెంటనే సర్వ్ చెయ్యాలి. 



June 21, 2014

STUFFED EGG HALVES WITH MUSTARD

Ingredients:
Hard boiled eggs -12, cut in half lengthwise
Dijon mustard - 2 tbsp
Mayonnaise - 4 tbsp
Tabasco sauce 
Lemon juice to taste
Salt and white pepper
Fresh parsley - chopped
Lettuce leaves - few (washed and dried)

Method:

  • Force egg yolks through sieve using back of wooden spoon. Place in mixing bowl.
  • Add mustard, mayonnaise, Tabasco sauce, lemon juice, salt and pepper.
  • Mix until well combined and correct seasoning.
  • Spoon mixture into pastry bag fitted with star nozzle.
  • Stuff egg whites, sprinkle with some parsley.
  • Place stuffed eggs on lettuce leaves and serve.
  • If desired, refrigerate until serving time. Cover with plastic wrap.


May 20, 2014

PAPDI CHAAT

Ingredients:
Refined flour - 100 gm
Ghee - 25 gm
Salt to taste
Oil for frying

Potatoes - 100 gms (boiled)
Green peas - 20 gms
Asafoetida -  a pinch
Cumin seeds - 1/2 tsp
Red chilli powder - 1/2 tsp
Coriander powder  -  a pinch
Garam masala - 1/4 tsp
Chaat masala - 1/2 tsp
Black salt -  a pinch

Ginger chutney - 25 gm
Sweet yogurt - 25 gm
Cumin powder - 1/2 tsp
Ginger - 1/2 tsp (julienned)
Salt to taste

Method:

  • Mix the flour with the ghee, add salt and sufficient water to knead into a firm dough.
  • Roll the dough into a thin sheet, and using cutter, cut small circles of 1" diameter. Deep fry till light brown.
  • Chop boiled potatoes into small dices and combine with green peas. Stir in all the powdered masalas.
  • Arrange on two serving plates.
  • Place the deep fried papdi on top of the potato pea mixture.
  • Top with some ginger chutney and sweet yogurt and sprinkle over with cumin powder and ginger juliennes.
  • Check the seasoning and serve cold.


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