ALOO TOOK CHAAT

This is  a fusion recipe thought of by me .... it turns out to be very tasty and it will surely tingle your taste buds.


INGREDIENTS

8 -10 baby potatoes boiled 80% and peeled
1 cup boiled moong sprouts
1 cup fresh curds
4-5 tbsp tamarind chutney
1 tsp chaat masala
1/2 tsp black salt
1tsp red chilli pwd
1 tsp roasted jeera pwd
2 tbsp chopped dhania leaves
4 tbsp sev
2 tbsp chopped onions
salt to taste
oil for frying


METHOD

heat oil in a pan. Peel the boiled potatoes and fry them till light golden.
Drain and remove on a kitchen towel.
Allow to cool for a few mins. Then take the individual potatoes one by one
in between a clean towel and press to flatten, Fry these in hot oil on medium to high
till nice and crisp.
Drain and allow them to cool.
Take a flat serving dish and place the fried potatoes on it.
Sprinkle salt, redchilli pwd and chaat masala.
Then spread half of the beaten fresh curds, tamarind chutney.
Make a layer of sprouts and then sprinkle black salt and the remaining
curds and tamarind chutney .
Adjust salt and sprinkle jeera pwd and little red chilli pwd. Garnish with
chopped dhania leaves chopped onion
and sev.....Enjoy.

EGG CHOPS

This recipe is for everyone who loves eggs.... in any form. But for a change it can be relished by all,,,
trust me on this... try and enjoy...



INGREDIENTS
6 eggs (boiled and peeled)
150 gms chicken mince (very fine) washed and drained dry
2 green chillies finely chopped
2 potatoes boiled and grated ( grating compulsory)
salt to taste
2 tsp finely chopped ginger
2 tsp ginger garlic paste
2 tbsp finely chopped corriender leaves
oil for frying
1 cup fresh bread crumbs (grind slices of slice bread finely)
3 tbsp corn starch mixed with water to form slurry ( not very thin pls)


METHOD

In a bowl mix chicken mince with the above ingredients, except grated potatoes,
Mix well and set aside for 15 mins.
After 15 mins, mix in the grated boiled potatoes and see that the mix is even.
Take one boiled egg and coat the egg with this mix, coat evenly. Then dip in the corn starch slurry and roll in bread crumbs. Repeat the process with all the eggs. Refrigerate the coated eggs for 30 mins.

Heat oil in a deep kadai or pan, reduce the flame to medium and fry the egg chops till golden and crisp.
Enjoy with green mint chutney and tomato ketchup.

PASTA AND CHICKPEA SALAD

This is a salad  ... but can be had on its own as a whole meal

INGREDIENTS

1 cup boiled and drained chickpeas

2 cups of boiled pasta ( your choice of pasta) 

1/2 cup finely chopped tomatoes 

10-12 leaves of basil roughly chopped

1 tsp chilli flakes 

2 tsp crushed garlic

1tsp roasted cumin crushed

Salt to taste

3 tbsp olive oil

Juice of 1 lemon

2 tsp crushed black pepper

3 tbsp grated cheese

8-10 olives sliced

METHOD 

Place the chick peas in a large bowl, add boiled pasta and rest of the

Ingredients except cheese. Toss well. Adjust salt and seasoning. Now add the grated 

Cheese. Mix evenly.

Garnish with basil leaves and serve.

A salad to say... but a whole meal is ready.

Pls note ... you can also add chopped cucumber, sliced onions if you like.

ALOO KA BHARTA

This is a very simple and easy recipe... do try this if you are bored with
The same usual veggies that we regularly make

INGREDIENTS
4-5 medium size potatoes.. boiled and mashed
2 green chillies deseeded and finely chopped
1 large onion very finely chopped
1/2 tsp red chilli pwd
1/2 tsp roasted jeera pwd
Salt to taste
2 tbsp chopped coriander
4 tbsp oil
1 cup curds

METHOD
In a large bowl mix all the ingredients except curds with the mashed
Potatoes. Mix well and set aside.
When you are ready to serve, add the curds and mix well.
You can also not mix the curds, just serve it on the side and mix later
This tastes fantastic with hot rotis or phulkas.

Do try and share your views and reviews.

SPROUT CHAAT

Something light yet tasty.... absolutely no complaints for sure

INGREDIENTS
2 cups of sprouted moong ( green gram)
1/2 tsp turmeric
1 medium onion finely chopped
2 small tomatoes finely chopped
2 tbsp chopped coriander leaves
Juice of 1 lemon
1 tsp each ...
Chaat masala
Jeera pwd
Red chilli pwd
1/2 tsp black salt
3 tbsp tamarind and jaggery chutney
1/2 cup beaten curd
Salt to taste
Sev and chopped corriander for garnish

METHOD
Wash the sprouts and lightly boil them with 1/2 tsp turmeric.
Allow this to cool completly.
In a large bowl mix together all the above ingredients, and toss well.
Pls note that you can adjust the quantities of the ingredients according to your taste.
Enjoy immediately.

METHI PURI AND TARIWALE ALOO

This is a classic and simple recipe which will not fail you in getting wah wah!

INGREDIENTS FOR METHI PURI
2 Cups of wheat flour
1/2 cup maida or all purpose flour
3 - 4 tbsp freshly chopped methi leaves
        or
2 tbsp kasoori methi crushed
3 tbsp oil
salt to taste
1 tsp jeera
1/2 tsp crushed ajwain (carrom seeds)
Water for kneadiing

METHOD
Mix all the above ingredients ....except water in a large bowl
Knead a tight dough using water little by little.
Cover with a damp cloth and set aside for 20 mins.

After resting the dough divide the dough in equal parts and roll out puris as per your convenience...ie
big or small. Fry in oil ...one by one till puffed and done.


INGREDIENTS FOR TARIWALE ALOO

4 TO 5 Medium sized potatoes boiled and chopped in small pieces
1 tsp jeera or cumin
1 tsp mustard or rai
1/2 tsp hing or asafotedia
a few curry leaves
2 tomatoes finely chopped
3 green chillies slit
1 tbsp ginger and garlic crushed
salt to taste
1/2 tsp turmeric pwd
1 tsp red chilli pwd
1 small onion finely chopped
2 tbsp pure ghee
3 tbsp oil
chopped corriander leaves

METHOD

In a kadai or pan heat ghee, splutter mustard seeds, jeera, and add hing
then add crushed ginger and garlic, saute for a few seconds. Then add chopped onions, slit green chillies and saute again. Tip in the turmeric and half of the red chilli pwd. Then add in the tomatoes and salt and cook till soft and mushy. Whwn the tomatoes are nice and soft, add the boiled potatoes.
Add 2 cups of water and bring to a boil. When the gravy thickens, heat oil in another pan , add in the remaining half chilli powder and immediately pour over the gravy. Cover and simmer for 2 mins. Garnish with chopped corriander leaves and serve hot with methi puris.