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.

VEGETABLES AND CHICKEN FOR PASTA AND PIZZA

This can be prepared very easily and mixed with the sauce just before serving. This is an excellent option as a topping on your be favourite pizza..

INGREDIENTS
1/2 cup each...
Boiled corn
Blanched carrots
Green peas
And shredded boiled chicken
Sliced button mushrooms
A few sliced black olives
2 tsp oregano
1 tsp red chill flakes
2 tbsp finely chopped garlic
1 medium sized onion chopped
10-12 leaves of fresh basil
2 capsicum chopped
Salt
2 tbsp Olive oil

METHOD
In a pan head Olive oil. Add chopped garlic saute till pink.
Add onions and salt. Toss in the veggies and chicken. Adjust salt and pepper and chilli.
Saute for another 2 mins. Turn off the flame and then add sliced olives and roughly chopped basil leaves.

You can use this to  spread on pizzas or as a addition to your pasta.
Trust me it tastes great .

NACHOS WITH BAKED BEANS

If you are planning a party athome this has to be in your menu...great finger food.

INGREDIENTS
1 tin baked beans in tomato sauce
2 green chillies chopped
2 capsicums chopped
4 tbsp ketchup
2 onions finely chopped
4 tbsp oil
Chopped corriander
Grated cheese
Nachos of your choice

METHOD
Heat oil in a pan. Add chopped onion and saute till translucent.
Add chopped  capsicum and green chillies. Add the tin of baked beans and bring to boil.
Add ketchup and corriander leaves.

For plating spread a layer of nachos, top with a layer of beans and grated cheese. You can either repeat these layers or just one set. Just microwave for the cheese to melt.
Serve immediately.

SALSA

This is a type of accompaniment which can be used as it is or as a topping over a garlic bread bruschetta..

INGREDIENTS
3-4 tomatoes blanched ( skin removed)
2 small onions finely chopped
5-6 cloves garlic finely chopped
3 tbsp finely chopped parsley
1 tsp chilli flakes
Salt
Juice of 1/2 a lemon.

METHOD
Finely chop the blanched tomatoes. Simply mix all the other ingredients and use.
To use as a topping over a garlic bread lightly roast the bread and spread this salsa cover with grated cheese and bake for 6-8 mins
Just serve it as a dip with cheese flavoured nachos.

WHITE SAUCE (ROUX)

This is  very delicious sauce for tossing up pasta..just be sure that you don't let it cool or it will turn mushy and lumpy.

INGREDIENTS

2 cups milk
2 cups chicken stock/veg stock
3-4 tbsp all purpose flour
2 tbsp butter
2 tbsp Olive oil
1 tsp black/ white pepper powder
1/2 cup grated cheddar cheese
Salt to taste

METHOD
In a pan heat olive oil and butter.
Tip in the flour and saute for 2 mins.
Add the stock and milk and bring to boil.
Finally add pepper powder and grated cheese.
Cook for a minute and your white sauce is ready.

Just make sure that you don't let it cool. Keep your pasta boiled and ready. Mix just before serving.

PIZZA AND PASTA SAUCE

This is a recipe that can be used for pizzas and pastas...making just a few variations.

INGREDIENTS
6-8 tomatoes
3 tbsp chopped garlic
2 medium onions finely chopped
2 tbsp oregano
2 tbsp chilli flakes
2 tbsp sugar
4 tbsp Olive oil
Salt to taste
1 tbsp vinegar

METHOD
Blanch the tomatoes and peel the skin when cool.
Chop them finely.
In a pan heat olive oil and add chopped garlic. Saute till pink.
Then add onions. Saute till translucent. Add the chopped tomatoes, bring to boil.
Finally add oregano, chilli flakes,salt ,sugar and vinegar.
Cook till the sauce thickens.
Pls do not cover the pan while cooking.

This sauce can be used as a pizza base and it can be used to toss pasta.
Just add 3-4 tbsp of fresh cream to this sauce and you get the base for pink pasta.
You can adjust the chilli and salt to your taste.

CHEESE PARANTHA

Quick and easy ...

INGREDIENTS
For stuffing...
1 cup grated cheddar cheese
1/2 cup grated paneer
1/2 cup finely chopped onion
3-4 green chillies chopped
5 tbsp chopped corriander leaves
Salt to taste
1 tsp Maggie Masala magic

Regular chapatti dough

METHOD
Mix all the ingredients for stuffing in a bowl.
Make equal parts of dough and roll out small discs. Place a good quantity of stuffing in the center and cover with another disc.
Roll out with the help of dry flour.
Roast on a tawa and then fry using ghee.
Serve hot with tomato garlic chutney.

KEEMA PARANTHA

Enjoy this nonveg parantha anytime...it's tasty and super easy..

INGREDIENTS
For stuffing...
250 gms mince of your choice
3 medium onions very finely chopped
3 green chillies chopped
2 tsp ginger garlic paste
1 tsp red chilli powder
1 tsp garamasala powder
Juice of 1 lemon
Chopped corriander leaves
Salt to taste

For the dough...
3 cups of whole wheat flour
3 tbsp oil
Salt
Water for kneading
Mix all these and form a semi soft smooth dough...cover and let it rest till your stuffing is prepared and cooled.

METHOD
Mix all the ingredients mentioned in the stuffing section in a wide pan except lemon juice and corriander leaves.
Mix well and then turn on the flame. Keep sauteing and stirring till the mixture is dry and cooked. Pls do not cover and cook.
Let this cool a bit and then add the lemon juice and chopped corriander leaves.
Allow this mix to cool completely.

Divide the dough to equal parts.
About 14 parts.. approx depending how thick or thin you want the paranthas to be.
Roll out small discs and keep aside. Take one disc and place enough quantity of stuffing in the centre. Cover with another disc. Seal edges and roll out to your desired thickness.
Roast over a hot tawa and then fry pouring ghee till golden and crisp.
Serve with onions and green chutney.

GUD KA PARANTHA ( JAGGERY)

The best option to satisfy your sweet tooth..

INGREDIENTS
For stuffing...
1 cup grated jaggery.
2 tsp fennel seeds crushed
1/2 tsp cardamon seeds crushed
1/4 cup grated coconut
Ghee for frying

For the dough...
2 cups whole wheat flour
3 tbsp powdered sugar
3 tbsp oil
1 tsp salt
Water for kneading
Mix all these to form a soft dough. Keep aside for a few mins.

METHOD
Lightly roast the grated coconut.
Let it cool. Then mix all the ingredients with jaggery.
Divide the dough to equal parts.
Roll out small discs. Place a disc and put a good quantity of stuffing in the center. Cover with another disc. Seal the sides very very well. Roll out with the help of dry flour. Roast over a tawa and then fry with ghee till golden and crisp. Serve hot.

PYAAZ KE PARANTHE

You won't find this recipe as a commonly made one...actually only a few people know this version of paranthas...you should be one of them.

INGREDIENTS
For stuffing...
4 Large onions very finely chopped
2-3 tsp red chilli powder
Salt to taste
1/2 tsp chat Masala
1/4 th tsp garamasala powder

For dough..
2 cups whole wheat flour
2 tbsp oil
Salt to taste
Water for kneading as required
Mix these ingredients to form a regular chapatti dough. Set aside to rest.

METHOD

In a large bowl mix all the ingredients except salt.
Mix throughly.
Do not add salt.
Roll out small discs of equal parts of the dough.
Place one disc and put the filling mixture in the centre.
Now add salt just enough for one parantha. Mix lightly. Sprinkle dry flour over this and then place the other disc over.
Use more dry flour and roll lightly into a parantha.
Fry on a tawa or pan with drizzling of ghee till golden and crisp. Serve with tomato ketchup.

ALOO PARANTHA

Everyone loves aloo paranthas..from a small child to an adult...it's almost a universal favourite...this is my take of the many available recipes..

INGREDIENTS
For the stuffing...
500 gm potatoes boiled and mashed
2 large onions
2-3 green chillies chopped
1 tsp anardana lightly roasted and crushed
1 tsp cumin seeds
1 tsp carrom seeds
Salt to taste
2 tsp Chaat Masala
4 tbsp chopped corriander leaves
1/2 tsp garam masala powder
Ghee for frying
Butter and curds  for serving.

For the dough...
2 cups wheat flour
1/2 cup all purpose flour ( maida this is optional)
Salt to taste
3-4 tbsp oil
1/2 cup milk
Water to knead as required
Mix all the above ingredients to form a soft dough. Cover with a moist damp cloth and set aside for 15-20 mins.

METHOD..
In a large bowl, mix all the ingredients mentioned in the stuffing section except ghee and curds.
Mix well.
Make equal sized balls of this stuffing.
From the kneaded dough make equal sized balls.
Roll out small discs and keep the stuffing in the centre.
Press in the center and bring the sides of the dough to form a ball. Roll out with the help of dry flour to your required thickness.
Do not press hard whilest rolling or else the stuffing will pop out . Fry on a hot tava on both sides till golden and crisp.
Serve hot with butter and curds and pickle.
Enjoy..

GREEN PEAS AND CAPSICUM PARANTHA

This is not a very regularly tried out recipe...but surely th best way to make children eat peas,,,

INGREDIENTS

For stuffing..
2 cups of shelled green peas corasley ground
1cup finely chopped capsicums [green or red or yellow or all mixed]
2 tbsp finely chopped onions [optional]
2 tbsp paste of green chillies and 1 tbsp cumin
2 tsp amchoor powder
1 tsp carrom seeds [ajwain]
2 tsp garam masala powder
salt to taste
3 tbsp chopped corriander leaves

For dough...
2 cups whole wheat flour
1 cup maida [all purpose flour]
2 tbsp oil
1tsp salt
water as required to form dough
mix all the ingredients except water, to form a dough like normal chapatti dough.
Pls add water gradually.
keep aside to rest

Mix all the ingredients for stuffing in a bowl'
Adjust salt.
Make equal sizes balls from the dough.
Roll out small discs, place a good amount of stuffing in the centre, cover with another dough disc.
Seal from all sides and roll it to a thick parantha with the help of dry flour.
Fry on a hot tawa or pan using pure ghee. Serve hot with curds.

PANEER PARANTHA

An absolute favourite panjabi breakfast recipe....go ahead and give it a try...

INGREDIENTS
For stuffing...
500 gms paneer (mashed)
2 medium potatoes boiled and mashed
2 green chillies finely chopped
2 tsp red chilli flakes
3-4 tbsp finely chopped corriander leaves
1 tsp garam masala powder
1 tsp black pepper powder
2 tsp chaat masala
salt to taste

For dough...
2 cups whole wheat flour
1 cup maida (all purpose flour)
salt to taste
2 tbsp oil
3 tbsp curds
water as required for kneading

Ghee for frying the paranthas

METHOD

Mix all the ingredients mentioned for the dough in alarge bowl. Do not add water first.
We need a soft dough, so add the water gradually as needed. Cover the dough with a damp cloth and let it rest for 20 mins.


Mix all the ingredients mentioned for stuffing in a bowl. adjust salt as per your taste.
Make equal portions of the dough and the stuffing. Roll out a small disc from the dough place enough stuffing in the middle bring together to form a ball. Use dry flour to roll the parantha. Please be very gentle whilst rolling else the stuffing might fall out.
Fry on a tawa or pan applying ghee on both sides till golden and crisp,

Enjoy with butter and pickle.

POMFRET FRY

This is the simplest and the tastiest way to fry up a POMFRET....pls do try it without any hesitation as there is no use of any masala but trust me...you will never ever use any other way of frying a POMFRET after trying out this recipe.

INGREDIENTS

3-4 Medium size POMFRET
( Keep it whole just get the interior clear and make slits on both the sides of the fish  3 or 4 slits on each side is enough)
Salt to taste
Pepper powder
Pure ghee ( no substitute pls)
Lemon juice

METHOD

Clean and drain and dry out the fish as much as you can.
Marinate it with salt.... just salt
Apply well in the slits and over it's surface.
Marinate both the sides.
Set aside for about 1 hour in the fridge.
In Flat non stick pan heat ghee.
Lay in the fish and cover immediately.
Let it fry on medium heat till golden and crisp.
Then flip. Fry the other side same as the first side.
Serve by pouring a little hot ghee and a liberal sprinkle of black pepper powder and lemon juice.
Enjoy with phulkas .
This is the taste of heaven...literally.

SURMAI FRY

This is a  my classic version of the different fish fry recipes that are available..must try

INGREDIENTS

500 gms thinly sliced surmai fish ( king fish)
2 tbsp green masala ( corriander leaves,2 green chillies,8 cloves garlic)
1 tbsp corriander and cumin powder
1 tsp red chilli powder
1 tsp turmeric powder
2 tbsp lemon juice
Salt to taste
Oil for frying
( If you want the outer layer crisp,add 2 tbsp gram flour)

METHOD

Wash and clean the fish pieces and Pat dry.
In a bowl mix all the masalas and salt ( add gram flour( besan) if you want it crisp)
Add lemon juice as well.
Marinate the fish pieces with this mix and set aside for 1 hour.
Heat oil in a flat pan. Reduce the flame to medium and fry the fish pieces 3-4 at a time. Crisp one one side and then flip.
Fry evenly and remove.
Serve hot with coconut chutney.

Addition ...
Peel 3 potatoes and slice to roundles. Apply some salt.
Half fry in oil. Drain and remove
Mix these roundles in the remaining fish masala coat well and refry in the oil that remains after frying the fish. Make crisp and serve along side the fried fish....