INGREDIENTS
Boiled Potatoes (small) 1/2 kg
Coriander Chutney 1 cup
Oil for frying
Chat Masala 1 tsp.
METHOD
Heat oil in a kadahi. Peel and fry potatoes to a reddish brown color. Leave aside to cool. Transfer the potatoes to a serving bowl and pour the entire chutney over it. Sprinkle chat masala and serve with tooth-picks.
Serves: 4-5 persons
Thursday, October 18, 2007
*..Egg Chaat
Egg Chaat
Ingredients
* 6 hardboiled eggs
* 1 medium sized onion
* 4-5 green chillies
* 4-5 green sprigs coriander
* 1/2 cup tomato sauce
* 1 tsp red chilli powder
* 1 tsp chaat masala
* 2 tbsp tamarind
* 2 tsp jaggery
* Salt to taste.
Method
* Make chutney by boiling tamarind and jaggery in a little water for 4-5 mins. and strain.
* Cut boiled eggs into quarter pieces.
* Mix well with chopped onions , green chillies, coriander leaves, ketchup, chaat masala, red chilli powder, 1tbsp. tamarind chutney and salt.
Serve garnished with lemon wedges and chopped coriander leaves.
Ingredients
* 6 hardboiled eggs
* 1 medium sized onion
* 4-5 green chillies
* 4-5 green sprigs coriander
* 1/2 cup tomato sauce
* 1 tsp red chilli powder
* 1 tsp chaat masala
* 2 tbsp tamarind
* 2 tsp jaggery
* Salt to taste.
Method
* Make chutney by boiling tamarind and jaggery in a little water for 4-5 mins. and strain.
* Cut boiled eggs into quarter pieces.
* Mix well with chopped onions , green chillies, coriander leaves, ketchup, chaat masala, red chilli powder, 1tbsp. tamarind chutney and salt.
Serve garnished with lemon wedges and chopped coriander leaves.
Papad Ke Sabzi
Time 5 min
Serve 4
Style: North Indian/Rajasthani
4 medium sized raw poppadoms cut into 1" squares
1 teaspoon(s) each of mustard and cumin seeds
½ teaspoon(s) each of asafoetida and turmeric powders
1 teaspoon(s) red chilli powder
2 tablespoon(s) yoghurt
1 teaspoon(s) chickpea / gram flour (besan)
2 cup(s) water
2 tablespoon(s) ghee (clarified butter) / butter / oil
1 tablespoon(s) chopped fresh coriander
salt to taste
1. Heat the oil in a heavy-bottomed pan on medium level and crackle the mustard and cumin seeds. Drop in the asafoetida and fry lightly. Add the red chilli powder and yoghurt. Mix well and stir fry on medium level for about a minute or two.
2. Mix in the turmeric powder, chickpea / gram flour, water and salt. Bring to a boil. Add the poppadoms and coriander leaves. Cook on low level for about 3 minutes or till the poppadoms are cooked. Adjust the consistency of the curry as desired.
TIP:
* Bite-sized small poppadoms that are also available can be used instead of cutting the big ones. They would look more presentable.
* Adjust the amount of chickpea flour according to the consistency of the curry required since it gives thickness to the gravy. Traditionally, the curry is of a thinner consistency.
Serve hot with: Yellow Gram Rice (Mag ni Dal ni Khichdi), white rice or Indian bread (Chapati, Roti).
Serve 4
Style: North Indian/Rajasthani
4 medium sized raw poppadoms cut into 1" squares
1 teaspoon(s) each of mustard and cumin seeds
½ teaspoon(s) each of asafoetida and turmeric powders
1 teaspoon(s) red chilli powder
2 tablespoon(s) yoghurt
1 teaspoon(s) chickpea / gram flour (besan)
2 cup(s) water
2 tablespoon(s) ghee (clarified butter) / butter / oil
1 tablespoon(s) chopped fresh coriander
salt to taste
1. Heat the oil in a heavy-bottomed pan on medium level and crackle the mustard and cumin seeds. Drop in the asafoetida and fry lightly. Add the red chilli powder and yoghurt. Mix well and stir fry on medium level for about a minute or two.
2. Mix in the turmeric powder, chickpea / gram flour, water and salt. Bring to a boil. Add the poppadoms and coriander leaves. Cook on low level for about 3 minutes or till the poppadoms are cooked. Adjust the consistency of the curry as desired.
TIP:
* Bite-sized small poppadoms that are also available can be used instead of cutting the big ones. They would look more presentable.
* Adjust the amount of chickpea flour according to the consistency of the curry required since it gives thickness to the gravy. Traditionally, the curry is of a thinner consistency.
Serve hot with: Yellow Gram Rice (Mag ni Dal ni Khichdi), white rice or Indian bread (Chapati, Roti).
D*..Shahi Tukda/Sweet bread & Rabri
Ingredients:
Bread 5 slices
Ghee for frying as required
Thick rabri 100 gm
Silver leaf (optional) 1 sheet
Almonds/cashewnuts/pistachio(thinly sliced) for garnish
For Syrup
Sugar 100 gm
Water 50 ml.
Cardamom powder one pinch
Saffron (dissolved in 1tsp hot water) 1 Pinch
Method:
1. Remove crust from the bread and cut them each in four triangular pieces.
2. Heat ghee in a frying pan and fry the bread slices, one at a time on both sides till they get golden brown.
3. Make a thick sugar syrup by boiling the listed ingredients for syrup.
4. Soak bread slices in the sugar syrup for 5 minutes.
5. Arrange the slices on a platter and top it with rabdi.
Garnish with silver leaf and nuts. Refrigerate and serve cold.
(Note: Rabri, which is reduced milk, and Silver leaf are available at Indian grocery stores. If Rabri is not available, then please follow the basundi recipe in the kheer section)
Bread 5 slices
Ghee for frying as required
Thick rabri 100 gm
Silver leaf (optional) 1 sheet
Almonds/cashewnuts/pistachio(thinly sliced) for garnish
For Syrup
Sugar 100 gm
Water 50 ml.
Cardamom powder one pinch
Saffron (dissolved in 1tsp hot water) 1 Pinch
Method:
1. Remove crust from the bread and cut them each in four triangular pieces.
2. Heat ghee in a frying pan and fry the bread slices, one at a time on both sides till they get golden brown.
3. Make a thick sugar syrup by boiling the listed ingredients for syrup.
4. Soak bread slices in the sugar syrup for 5 minutes.
5. Arrange the slices on a platter and top it with rabdi.
Garnish with silver leaf and nuts. Refrigerate and serve cold.
(Note: Rabri, which is reduced milk, and Silver leaf are available at Indian grocery stores. If Rabri is not available, then please follow the basundi recipe in the kheer section)
#..Kadboli/Rice Chakli
Crispy Rice Loops
Serves: 4
Style: South Indian Vegetarian
2 cup(s) rice
4 tablespoons butter
milk as required to make a soft dough
salt to taste
oil for deep frying
1. Wash the rice and spread it on a piece of cloth. Wait till it dries completely. Dry grind it to a fine powder.
2. Mix the rice flour, butter and salt well. Add milk little at a time to prepare a soft dough. Knead well. Take small portions of the dough and roll them with the palms into thin elongated string-like shapes just over 2" long. Now, let both the ends meet to form oval loops. Join both ends and press well so that they don't open up while frying. Prepare such loops with the entire dough and make batches.
3. Heat the oil to a smoking point for deep frying in a pan. Drop in the first batch of loops carefully in the oil. Reduce the heat and fry on a low flame stirring continuously till the loops turn crisp and golden brown in color. Drain on a paper towel. Repeat the procedure for the rest of the batches. Let it cool. The crispy loops can now be stored in an air tight container and enjoyed when you wish even over a week's time.
Serves: 4
Style: South Indian Vegetarian
2 cup(s) rice
4 tablespoons butter
milk as required to make a soft dough
salt to taste
oil for deep frying
1. Wash the rice and spread it on a piece of cloth. Wait till it dries completely. Dry grind it to a fine powder.
2. Mix the rice flour, butter and salt well. Add milk little at a time to prepare a soft dough. Knead well. Take small portions of the dough and roll them with the palms into thin elongated string-like shapes just over 2" long. Now, let both the ends meet to form oval loops. Join both ends and press well so that they don't open up while frying. Prepare such loops with the entire dough and make batches.
3. Heat the oil to a smoking point for deep frying in a pan. Drop in the first batch of loops carefully in the oil. Reduce the heat and fry on a low flame stirring continuously till the loops turn crisp and golden brown in color. Drain on a paper towel. Repeat the procedure for the rest of the batches. Let it cool. The crispy loops can now be stored in an air tight container and enjoyed when you wish even over a week's time.
*S..Potato & Corn Cake(Photographs)
Aloo Makai Tikki
Serves: 4
Cooking time: 15 minutes
Style: Indian Vegetarian
4 medium potatoes parboiled
1 cup(s) cooked corn
1 onion(s) chopped
1 tablespoon(s) grated cheese
2 green chilli(es) chopped fine
1 tablespoon(s) chopped coriander leaves
1 teaspoon(s) lemon juice
1 teaspoon(s) fresh cream
1 tablespoon(s) butter
salt and pepper to taste
1. Grate the parboiled potatoes along with the skin. Keep aside. Heat the butter in a pan till hot. Add the chopped onion(s) and saute on medium heat for about 2 minute(s)
2. Add the grated potatoes, cooked corn, salt, pepper, lemon juice, fresh cream, chopped green chilli(es) and coriander leaves. Mix well. Spread this mixture evenly in the pan. Sprinkle the grated cheese on top and keep on low heat for 6 minutes.
3. Lift the cake in one piece and turn it upside down. Keep again on low heat for 6 minutes till it is crisp and brown. Cut into squares before serving.
#..Potato Cheese Cake
Ingredients
3 large potatoes
1 capsicum
1/2 cup grated cheese
1/2 cup bread crumbs
1/2 cup milk
1red chilli crushed
2 tsp butter
1 tbsp. plain flour
Method
1.The potatoes will turn out best if boiled and refrigerated overnight before using.
2.Do not peel potatoes. Slice into thin rounds or grate coarsely.
3.Deseed capsicum and slice into thin rounds
4.Heat a thick nonstick pan about 5" diameter.
5.Meanwhile mix cheese, milk, crumbs, flour and chilli.
6.If mixture feels thin, add some more bread crumbs.
7.Add salt to taste. Apply 1 tsp. on bottom of pan.
8.Arrange potatoes to cover the pan. Top with capsicum.
9.Pour the mixture all over evenly. Level to cover all the potatoes.
10.Sprinkle fresh ground pepper, salt and simmer on low till bottom is golden brown.
11.Flip over very carefully with a wide sharp spatula, and roast the other side.
12.Let in the remaining butter around the edges to seep down.
13.Let other side become golden brown too.
14.Flip on serving plate and make sections with a knife.
15.Serve hot and crisp.
Variation: Bake the same if desired, instead if roasting.
Making time: 40 minutes
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