VEGETABLE PUFFS

Vegetable puffs remind me of my good old school days.After school my friends and me used to hog on these crunchy puffs from the bakery before heading for our tuition classes.I loved it so much especially the egg puffs.Thats for later ,today its vegetable puffs.Its very easy to make this goodie as long as one has these store bought puff pastry sheets in their refrigerator.One can make any kind of filling,cheese and spinach or a sweet filling or a chicken filling.The one i have made is a simple potato and onion filling.I have taken this to so many get together parties and its always a hit.
INGREDIENTS

Puff pastry sheets - 1

For Filling:-

Boiled potatoes - 2 nos

Onion - 1 medium size, sliced

Frozen peas - 1/4 cup

Fresh ginger - 1 1/2 tsp, chopped

Fresh garlic - 2 cloves, chopped

curry leaves - of 1 sprig

turmeric - 1/4 tsp

red chilli pdr - 1 1/2 tsp

cumin seeds - 1 tsp

coriander pdr - 2 tsp

cumin pdr - 1 tsp

amchur pdr - 1/4 tsp

chaat masala pdr - 1 /4 tsp

coriander leaves - a small bunch, chopped

salt to taste

METHOD

Mash the potatoes and keep aside.Heat some oil in a pan.Add cumin seeds, ginger, garlic and curry leaves.Saute for a few seconds and then add the sliced onions.Saute it until they turn soft and translucent.Then add turmeric pdr,red chilli pdr,amchur pdr ,coriander pdr,cumin pdr and chaat masala pdr.Stir well and add the peas.Add salt and stir in for a couple more mins.Now add the mashed potatoes and mix well.In the end stir in the chopped coriander leaves.Keep aside and let it cool.

Follow the box instructions and thaw the puff pastry sheets.Preheat oven to 400 deg F.Sprinkle some flour on both sides of the pastry sheets and roll it out a bit.Cut it into 9 equal squares.take a spoonful of the filling and place it on the center of the square. Close it by lifting the opposite corner over the filling and pressing it tightly.Apply some water to help seal the edges.Bake for about 10-15 mins or until it turns golden brown.Serve it warm with coffee or tea.

SAMOSA CHAAT

Samosas are a very popular snack in India and even more popular are samosa chaat.I remember having it from the roadside stalls or carts in manipal during my college days.We went there whenever my friends and i wanted to have some.They are so delicious and very fulfilling with layers of masala gravy,yogurt ,onions, tomatoes,tamarind sauce,green chutney and sev.Its very easy to make at home ones you have the samosas.I use store bought ones to prepare the chaat.

This is my post on day 25 of RM 2.

INGREDIENTS

Samosas - Atleast 1

white chana/garbanzo beans - 1 can

turmeric pdr - 1/2 tsp

red chilli pdr - 1 tsp

cumin seeds - 1 tsp

asafoetida - a pinch

sugar - a pinch

cilantro - a bunch,chopped

yogurt/sour cream - 1/2 cup

onions - 1/2 cup,chopped

tomato - 1/2 cup , diced

chaat masala - few sprinkles

cumin pdr - few sprinkles,roasted

tamarind sauce 3-4 tbsp

green chutney - 2-3 tbsp(optional)

Thin sev - 1 cup

salt

METHOD

First prepare the masala gravy.heat some oil in a pan.Add cumin seeds,turmeric pdr,asafoetida and red chilli pdr.Now pour the canned garbanzo beans and some water.Add salt and a pinch of sugar.Let it simmer for soe time.Using a masher coarsely mash the beans.Garnish with cilantro.Keep aside.Whisk the yogurt smoothly and keep aside.

Heat a griddle/tawa.Place the samosa on it and gently flatten it.Let it crisp on one side and then turn it to crisp the other side too.Now keep rest of the ingredients nearby before assembling the chaat.

Break the samosa to 3-4 pieces and place it on a plate.Generously pour some of the masala gravy on top.Now add a layer of yogurt.On top of this sprinkle chaat masala ,roasted cumin pdr and red chilli pdr.Put some of the onions and tomatoes on top.Now pour some of the green chutney and tamarind sauce and then generously sprinkle the top with sev.Serve immediately.

Do check what my fellow marathoners have cooked up today!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi

CREAMY AVOCADO DIP

Avocados are pear shaped fruits with a thick outer green -brown skin and an egg-shaped seed inside.Its not sweet but contains a large amount of fat.In order to select a ripe avocado ,apply a gentle pressure holding it in between your palm .If it yields to the pressure applied then u have the right one. The flesh turns brown as soon as its exposed to air,so squeeze lime/lemon juice on it to prevent this. Due to its smooth and creamy texture its used largely in mexican cuisines for dips.

Here i have prepared a simple and creamy avocado dip blending it with sour cream,cilantro and red chilli pdr .It is perfect for dipping chips or chicken wings .

INGREDIENTS

Avocado - 1 whole

Sour cream - 3 tbsp

garlic pdr - a few sprinkles

red chilli pdr - 1/2 tsp

lemon juice - 1-2 tsp

cilantro - a bunch

salt

METHOD

Cut the avocado in half,lengthwise,remove the pit and scoop out the flesh using a spoon.Put everything in the blender and blend it to a smooth paste adding little water.Serve immediately with chips or chicken wings.

Take a peep into my friends kitchen today!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi

STEAMED PEANUT SHELLS

There are exactly 2 things i like about the winter in US.One is watching a snow fall from our patio door and the other is the weekly football matches.We simply love to watch the football matches with a bowl full of steamed peanut shells to munch on.They are so soft ,delicious and healthy as well.I feel a lot more happier and guiltless eating a steamed peanut shell than if we were to eat potato chips or popcorn.

INGREDIENTS

Shelled peanuts - 5-6 cups,raw

salt

water


METHOD

Put the peanuts in a vessel that will fit in a pressure cooker or u can directly put in the pressure cooker vessel itself.Add water ,just enough to cover the peanuts.Add generous amount of salt,give a stir and let it cook on medium heat for 3 whistles.Remove from heat and let it rest till the pressure completely goes.Drain off the water and serve immediately.

NOTE:-One can also make peanut upkari using the steamed peanuts by adding a tadka of mustard seeds,cumin seeds,curryleaves and red chillies.Remove the peanuts from the shell and add it into the tadka pan.Stir and chk salt.Serve it with rice and dal.

Check what my marathon buddies have cooked up in their kitchen today!!!

1) DK 2) Srivalli 3) PJ 4) Curry Leaf 5) Medha 6) Priya 7) Bhawna 8) Raaji 9) Ruchii 10)Anu 11) Kamala 12) Roopa13) Divya Kudua 14) Rekha 15) Divya M 16) Lakshmi 17) Raaga 18)Lakshmi Venkatesh 19) Sripriya 20) Viji 21) Pavani 22) Kamalika 23) Karuna 24) Roochi

DABELI

Hi friends....I am back after a long break.In my absence i received some beautiful awards from my blogger friends and i really want to thank them for that.I really appreciate your kindness.I will display them on my sidebar soon.

My parents were visiting me.They were here for about 1 1/2 months.I had a lovely time with them.They went to new york,stayed with my bro for few days and then we all went to niagara falls.That was one memorable trip.While my mom was here as usual she prepared some yummy mouth watering dishes which i will be sharing with u all later this month.

I am very happy to announce that my friend DK has announced the second edition of Recipe Marathon and it starts from today till the month end.This couldnt have come at a better time than this.Perfect way to compensate my long break :).

On my recent trip to India ,while in Bombay i had the chance to eat Dabeli.All thanks to my cousin.As soon as i ate it i had made up my mind to recreate it in my kitchen for my hubby.As soon as i got back i browsed for the recipe and came across Tarla dalal's version of it.I loved it.It was soooooooo good and tasted exactly like the one i ate in bombay.My hubby loved it.

For those who are not familiar with it, Dabeli is a chaat similar to vada pav.It consists of a sweet potato filling that is put in between the pav or bun and topped with pomogranate,roasted peanuts,sev,tamarind sauce and garlic chutney.The peanuts give a nice crunch and the pomogranates give a lovely tang.The ones who dont like garlic can totally avoid it but it does accent the taste of it.This a must try dish for those who all havent eaten it.

This is my contribution for day 1 of Recipe marathon 2

INGREDIENTS
Pav or buns
butter or oil for toasting

For Dabeli Masala :-

Red chilli - 2
coriander (dhania) seeds - 1 tsp
stick cinnamon - 1/2"
cloves - 2
cumin seeds - 1/2 tsp

For filling :-

Potato - 2 nos,boiled and mashed
cumin seeds - 1/2 tsp
turmeric - 1/2 tsp
asafoetida - a pinch
dabeli masala - 2 teaspoons
khajur imli ki chutney - 2 tablespoons( I used store bought)
coriander leaves to garnish
oil
salt to taste

For garlic chutney :-

Garlic - 4 large cloves
Kashmiri chilli pdr - 1 tbsp (for color)
lemon juice - 1 1/2 tsp
salt

For topping :-

Onion - 1 , chopped
Peanuts - 1/2 cup , roasted
Nylon sev - 1/2 cup
Fresh pomogranate - 1/2 cup
Fresh garlic chutney - 2 tsp
Tamarind chutney - 1/4 cup

METHOD

Roast the ingredients required for dabeli masala and grind it to a fine pdr.

Heat some oil in a pan.Add cumin seeds.When it starts to crackle add asafoetida,turmeric,dabeli masala and mashed potato.Add tamarind chutney and mix it well until well combined.Add salt to taste.Sprinkle some water to make stirring easy.Top with coriander leaves.Leave it aside and let it cool.

Now slice the pav or buns into half.Apply some butter on the insides and toast it on a griddle or tawa.Put some potato filling on the bottom half of the bun.Top it with some peanuts,pomogranates,onion,tamarind chutney and sev.Spread some garlic chutney on the inside of the top half of the bun.Place this on top of the other and roast on tawa for a few secs pressing it.Serve immediately.



Also do not forget to chk my fellow runners curtain raiser recipes for RM 2:-

1) DK

2) Siri

3) Srivalli

4)PJ

5)Curry Leaf

6)Medha

7)Priya

8)Bhawna

9)Raaji

10)Ruchii

11)Anu

12)Kamala

13)Roopa

14)Divya Kudua

YOUR DISH, NOT MINE - 2

Here are some of the dishes i tried from other blogs.I enjoyed making each and everyone of them. Click on the dish title to view the recipes.

ARUNDATHI's MINI BAKED SAMOSA


We all love samosas!!But as much as i love them i just hated the fact that its fried.So was always on a lookout for a healthier version.Thats when Anu came to my rescue.She gave me her signature baked samosa recipe that was passed onto her mom by her roomate.
How much we enjoyed eating these baked triangular cuties.A baked samosa wont be as soft as a fried one but i can guarantee u the same flavor and taste.It's crunchy with a killer filling .One should definitely try this,its sure a crowd pleaser.Thank u so much anu .

Anu's recipe was for a big batch so i modified a bit to make for just 2 ppl.I also added some

cumin seeds which gave a nice flavor to the crust.Filling recipe is the same,nothing added just changed the quantity to make a small batch.



For the shell
All purpose flour - 1 cup
Butter - 3 - 4 tbsp ,melted
cumin seeds - 1 tsp
water
salt to taste

Filling
potato - 1 medium size
peas - 1/2 cup , cooked
amchur powder - 1/2 tsp
chilli powder - 3/4 tsp
garam masala - 1 tsp
salt, to taste

Roast & Grind:

saunf -1 tbsp
dhania - 1 tbsp
dried red chillies - 2-3
curry leaves - 1 sprig

Mix flour and butter and a little water to make a soft pliable dough. Take small amounts and roll out into circles, cut into halves and make cones.
Mix together all the filling ingredients and fill each cone. Bake @ 350 deg F for 25-30 mts.

SUMA's SHRIKHAND

As i am not very fond of curd i make very less dishes using it .But i do try and make something from it for my hubby as he loves itbut even then half of the yogurt ends up getting fungus.

He hadnt eaten Shrikhand before and so i thought of making it. I had seen suma's shrikhand recipe and was very tempted to make it as her instructions were very simple and it looked damn good.My hubby loved it so much that he asks me to make it everytime we get yogurt now .I am also happy to make it as nothings going waste now.Thank u so much suma.


MADHURAM's GRITS AND DAL ADAI

I had some leftover grits from the Arusuvai that madhu sent me.I wanted to make something different out of it than the regular way americans prepare.When i saw madhu's grits and daal adai recipe,a very creative combination, i made up my mind to make it. I t was so crispy and delicious especially with some tangy onion chutney.Thank u so much madhu for the recipe.We really enjoyed eating it.


Changes i made :-Added some cumin seeds while grinding .




PRIYA's ALOO TIKKI


I have prepared vegetable cutlets many times but never even ones did i make aloo tikkis which are so much easier and less complicated and healthier in terms of oil.
I saw priyas tikkis and her photos were just enough to push me into making it.The taste was even better,I have to say one of the best i have eaten so far.Even my hubby agrees :).Thank u so much priya .

Changes i made :-I added some corn kernels along with peas and 1/2 tsp coriander pdr.



MORE TO COME.....stay tuned :)

FRIED GRITS with VEG. TOPPING - Arusuvai 1

I always used to read in blogs about Arusuvai frienship chain and the surprise ingredients that they receive and always wondered if i will ever be lucky enough to receive one.Little did i know that 2 months later my wish will come true.I received a mail from Madhuram of egglesscooking if i was interested in receiving surprise ingredients from her.I was so excited and happy and so you all can guess what my reply was.

The package arrived sooner than i expected and i was so eager to see what was in it.It contained 3 packets - 2 of which contained the ingredients and the 3rd one had some yummy australian ANZAC biscuits that madhu prepared.We (hubby and me) gobbled it up in no time.It was really really delicious.Thank you much for those madhu:).

Now coming to the ingredients.I was asked to guess both of them.The one in the bigger packet had the texture similar to rava , so i thought it would be polenta but as you can see i was wrong.She told me that if i couldnt guess then the answer was right there behind the stamp.I just couldnt stay in the dark anymore so pulled off the stamp and was very happy to see that it was QUICK GRITS.

Grits was something that we wanted to try after seeing the comedy movie "My Cousin Vinny". This is one of the most hilarious movies i have ever seen. In a way grits do play a role in winning the case.The ones who saw the movie will know what i am talking about and the ones who havent seen please watch it.Its a must see.

Since this was my first time cooking with grits i didnt want anything to go wrong.So browsed for recipes and stumbled upon an interesting one in Epicurious.com .I made slight changes to this recipe and made my own topping which one can choose to totally avoid.Hubby loved it without the topping and i loved with the topping.So here is the recipe.

FOR GRITS

INGREDIENTS

water - 2 1/2 cups

quick-cooking grits - 1/2 cup

grated sharp Cheddar - 1 cup(i used italian 4 blend cheese reduced fat)

garlic pdr - 1 tsp (optional)

unsalted butter - 1 tablespoon(i used 1 tsp)

Salt to taste

FOR TOPPING:-

Button mushroom - 4-5 nos,clean using wet cloth and dice small

Green bell pepper - 1/4 cup , diced small

zuchini - 1/4 cup,diced small

gin-gar paste - 1 tsp

red chilli pdr - 1 tsp

worchestershire sauce - 1 tsp

salt

FOR COATING:-

Flour paste ( mix flour and water to form a thin paste)

bread crumbs

METHOD

In a heavy saucepan bring 2 cups of the water to a boil, add the grits in a stream, stirring, and cook them, covered, over moderate heat, stirring occasionally, for 7 minutes, or until they are very thick. Add the Cheddar, the butter, and salt to taste, stir the mixture until the cheese is melted, and spread it in an 8-inch-square baking dish. Chill the grits mixture, covered, overnight.

Heat oil in a pan.Add gin-gar paste and red chilli pdr.Saute for a few seconds and add the vegetables.Stir on high flame.When it softens slightly add salt and sauce.Lower the flame and let it cook until its done.

Have ready in separate bowls the flour paste and the bread crumbs. In a pan add some oil for shallow frying. While the oil is heating cut the grits mixture into squares or any shape you like. I used a heart shaped cutter.Working in batches, dip the grits into the bread crumbs first,then flour paste, letting the excess drip off, then coat them again with the bread crumbs, and fry them in the oil, turning them carefully, for 2 minutes on each side, or until they are golden, transferring them as they are fried to paper towels to drain. Serve the topping spooned over the grits.

Also my friend Siri of siri's corner is hosting a cool summer event - Frozen yogurt . Click on it for more details.

CRISPY FISH CUTLET n a Pile of BEANS n LENTILS

I love fish.I hate to admit it but i can never cook a fish right.I dont even want to think the number of times i have had failures when dealing with it.I always tend to overcook it.the only way i can forgot those mishaps is when i make fish cutlets.I Thank god that atleast i can make this good.They come out so crispy that every bite has a crunch.My hubby n bro absolutely love it.So here is the recipe.

INGREDIENTS

Canned tuna - 1 , small

Potato - 1 large or 2 small ones,mashed

onions - 1/2 of a large onion,diced

freshly grated gin-gar - 1 tbsp

green chillies - 2 nos , chopped fine

curry leaves - 1 sprig , coarsely chopped

fenugreek seeds - 1/4 tsp

turmeric pdr - 1 tsp

red chilli pdr - 1 tsp

coriander pdr - 1 1/2 tsp

lime juice - 1 1/2 tsp

coriander leaves - a small bunch,chopped fine

salt to taste

oil to fry

TO COAT

All purpose flour

water

or 1 egg

Bread crumbs

METHOD

Season the mashed potatoes with salt and keep aside.Heat a tbsp of oil in a pan.Add green chilies,curryleaves and grated gin-gar.Stir for few seconds ans then add methi seeds.Stir again and then add onions,turmeric,red chilli pdr, and salt.Saute till they are get golden brown.Then add some coriander pdr.Drain off all the liquid from the can and gently mash the tuna using ur fingers and add into the pan.Saute for a couple of mins and then add the mashed potatoes.Mix until they all come together.Add some chopped cilantro and some lime juice.Chk the salt.Its important that the mixture is dry ,free from any moisture otherwise the cutlets will turn out very oily and the patties wont hold tightly and break off while frying.Refrigerate the mixture for atleast 2-3 hrs before making patties.

On a plate make a thin paste combining some flour with water(you can use egg if u wish). On another plate add breadcrumbs.Now make small oval or round shaped patties of the mixture 1 by 1 and dip it in the bread crumbs to get a thin coat.Then dip it in the flour paste mixture and coat on both sides.Immediately take and dip it in the breadcrumbs again and give a thick coating of it.Keep it aside on a plate until all the patties are done.

In a shallow pan fill oil half way through.Heat it on medium high and when it gets really hot slowly drop the patties 1 by one.Be careful not to overcrowd the pan.This will make the cultlets very oily.They should be fried on high temp as quick as possible.Fry till 1 side turns brown,then flip and brown the other side too.Transfer it onto a paper towel to drain off the excess oil.Serve hot with ketchup.


I finally managed to take a click to send to Jai and Bee's click event-Beans and Lentils.

Dont forget to check what my marathon buddies have cooked up today!!!

Siri - Eggplant Rice

Dhivya - quick swirls with spinach

Sri - roti

Arundathi - Tosca Cake

Lakshmi - white chocolate truffle

Raaga - Potato Mushroom cakes

Swathi - ARBEE and NUTRI NUGGETS in Tomato Gravy

divya - Carrot Muffins

Bhags - Chitrannam

PAPDI PIZZA

Papdi pizza is something one can have as a great appetizer during parties.A super fast way of enjoying bite size crispy pizzas without doing all the work of a real pizza.I am definite you all will like it.Another post for recipe marathon which is still running strong.

INGREDIENTS

Papdi - 10-12 pieces

ketchup

parmasan cheese

mozarella cheese

onion,diced really small

bell pepper-any color,diced really small

other choices - mushroom,tomato,olives

METHOD

Preheat oven to 400 deg F.Arrange papdi pieces on a baking sheet.Apply a thin layer of ketchup.Put little bit of onion and bell pepper on top.Sprinkle with parmasan cheese.Bake for about 8-10 mins or until the papdi's turn slightly brown.Top with mozarella cheese and again put it in the oven for 1 min or just until the cheese melts.Serve at room temperature.


Come back to see what my marathon buddies are upto in their kitchen today!!!

Siri - Egg puffs

Lakshmi - Pudina Sadam (Mint Rice)

Arundhati - Steamed Wontons

Dhivya - Beet Hummus

Srivalli - Puliyodarai

Swathi - MOMOS/ DIMSUMS

Divya - Reva Kesari

Raaga - Methi Mutter Malai

Bhags - Baigan ka bharta

PARIPPUVADA

Parippuvada is one of my favorite snack to have at tea time or as appetisers during a party.These are savory crispy cakes made mainly of chana dal.For more flavor onions,curry leaves,ginger,green chillies are also added.The flavor of crispy curry leaves in it compliments very well with tea or coffee.This is very popular in South India.
I am sending this to Mansi of fun and food who is hosting this months MM-appetizers and Hors'Doeuvres which is originally started by meeta of whats for lunch honey?

INGREDIENTS

Chana dal - 1 1/2 cup
onion - 1 medium size,diced
green chillies - 4 nos, chopped fine
curry leaves - of 2-3 sprigs,coarsely chopped(I add a lot coz it enhances the flavor of the vadas)
grated ginger - 1 1/2 tsp
salt to taste
oil for deep frying

METHOD

Soak chana dal for about 4-5 hrs.Coarsely grind it without adding water until it all comes together.If required to add water then add just a little bit,just enough to help grind it.To check the consistency take some in your hand and squeeze it,if it holds together then u have got the right consistency.Transfer it to a bowl.Add the diced onions,ginger,curry leaves ,green chillies and salt.Using ur hand mix it all together until its well combined.Check the salt.

Let it rest in the refrigerator for 1 hr.Make small tight balls of it(size of a lemon)and press it gently to make it slightly flat and let it rest on a plate for 5-10 mins before frying.Heat oil in vessel.When it gets hot slowly drop them in the oil and frying them until golden brown.Put it on paper towel to remove the excess oil.Serve hot with ketchup.

You can also have it soaked in warm rasam .Check roopa of rvkitchentreats post on rasa vada .

POLLYA PHADI

Pollya phadi is a konkani term which literally means "dosa pieces".Its a sweet konkani dish that is great to have as a snack.The dosa batter is made using rosematta rice which brings out the best flavor in the dish.Dosa is made as usual and torn to bite size pieces and combined with a sweet mixture of coconut,jaggery and cardamam powder.This combination is so tasty that one can never stop having it.


INGREDIENTS

FOR DOSA

Rosematta rice-1 cup
coconut shredded- 1/2 cup
salt
FOR THE SWEET MIXTURE

coconut-3/4 cup
jaggery - 1/4 cup (more if u like it sweeter)
cashew nuts-2 tbsp(optional)
cardamam pdr-1 tsp

METHOD

Soak rice for 4-5 hrs.Then grind the rice and coconut separately and combine together in a bowl.Add enough water to make it into a spreadable consistency.Add salt to taste and let it stand for 1 hr.

In the meantime in a separate bowl combine coconut with jaggery.Mix it well together.Then sprinkle with cardamam powder.
Heat a tawa.When it gets hot Pour a ladleful of batter on it and spread it out evenly in a circular motion.When it gets brown on one side flip it and let it cook the other side too.The dosa should be slightly soft and not very crisp. Make about 8-10 dosas and tear it into bite size pieces and drop into the sweet mixture bowl.If the mixture wasnt enough for the dosas made then u can make little more of the sweet mixture and mix into this.Serve it at room temperature. With the remaining batter make dosas and eat with simple chutney or store it in fridge and amke another batch of pollya phadi the next day.

PAPDI CHAAT-fpckidz

Chaat , literally meaning "to lick or taste"in hindi, is a word used across India, Pakistan and the rest of South Asia to refer to small plates of savory snacks, typically served at the side of the road from stalls or carts. Most chaats originated in North India and Gujarat, but they are now eaten across the country.
In each major Indian city, there are popular chaathouses or dhabas. The chaat specialties also vary from city to city.Most chaats are based on fried dough, with various other ingredients. Popular types include the original Chaat which is a mixture of Potato pieces, crispy fried bread, gram bean and spices, Aloo Tikkis , bhel puri, dahi puri, panipuri, dahi vada, papdi chaat, and sev puri. Each is markedly different from the others in ingredients and form, but have several common elements including dahi, or yogurt; chopped onions and coriander; sev (small dried yellow noodles); and chaat masala. This is a masala, or spice mix, typically consisting of amchoor (dried mango powder), cumin, black salt, coriander, dried ginger, salt, black pepper, and red pepper. The ingredients are combined and served on a small plate or a banana leaf, dried and formed into a bowl.
(source - wikipedia)

Right from my childhood days i used to love chaat of any kind.I remember my college days when my friends and i used to relish it from the roadside stalls even when it was heavily raining.Having a spicy chaat on a rainy day is just perfect,couldnt ask for anthing better.This is my entry to Ben's Food for Plastic Challenge -kidz!!!

Ben's this month challenge mainly inspired by Tupperware celebrating April as Children’s month.They are donating from the sale of selected items to the Boys & Girls Clubs

Here i have prepared papdi chaat.As i said earlier its common to use yogurt in chaat i personally didnt use it in mine as i am not fond of it but i did add it in my hubby's plate.The photos you see here are from my plate. INGREDIENTS

Papdi- store bought
dried peas ,green or white-1 1/2 cups
cumin seeds-1 tsp
turmeric-1 tsp
red chili pdr - 1 tsp
asafoetida- a pinch
curd - whisked smooth adding little water
onions - chopped,small amount
tomato- chopped,small amount
chaat masala ( available in any indian grocery stores)
sev
sweet tamarind sauce
coriander leaves- a bunch, chopped fine

NOTE- I have not mentioned the measuremnts of the ingredients because one can add any amount according to one's taste.

METHOD

Soak the peas for 3-4 hrs and pressure cook it with some salt and water.In a pan pour some oil.When it gets slightly hot add cumin seeds,turmeric and red chilli pdr.Now add the cooked peas.When it starts to boil sprinkle some asafoetida and keep it aside.
Take a plate.First a layer of broken papdi.Then pour some peas curry over it.Then a layer of curd .Sprinkle some chaat masala.Then some chopped onions and tomato.Then a layer of sweet tamarind sauce and some sev.Garnish with coriander leaves and lemon piece.You can also add some broken papdi pieces on top.

Serve it immediately.

POHA UPKARI

Poha upkari or mixture as its commonly known is an excellent snack to take with tea/coffee.Its spicy ,crispy and very easy to prepare.During my college days in manipal i used to take packet full of these for my friends in hostel.They used to love it and so one of my very good friend pallavi requested for this recipe.So here it goes...
INGREDIENTS

Poha/flattened rice - 3 cups
peanuts-1 cup
pappad-1/4 cup,cut lengthwise to abt 1 1/2"
sev- 1/4 cup,store bought
mustard seeds-1 tbsp
curry leaves- a bunch
green chillies - 10 nos, slit
cumin seeds - 1 1/2 tbsp
dalia - 3 tbsp
turmeric- 3 tsp
asafoetida - 1 tsp
salt -2-3 tsp

METHOD

In a large pan/skillet (preferably non stick)heat about a tbsp of oil on a medium flame .When the oil gets hot add mustard seeds.After it starts to crackle add cumin seed,dalia,asafoetida,curry leaves and green chillies.Roast it by constantly stirring them.Its important to keep the flame on medium or slightly lower than that otherwise it will get burnt.When the green chillies and curry leaves start to crisp add the peanuts and asafoetida.Slowly roast the peanuts for about 15-20 mins or until it gets slightly brown.Now add turmeric and salt.Then add poha and mix every thing together.Keep stirring it until poha gets crisp and gets the yellow color evenly.The ywllow color will slowly impart while its getting crisp.So stir it constantly till it gets crisp.Let it cool down before eating.Deep fry the pappad and add to the mixture.After it cools store it in a dry container.It lasts for a long time.

If you are a big fan of garlic then u can also fry garlic along with green chillies and curry leaves .My cousin roopa of rvkitchentreats suggested this to me.This gives a nice added flavor to the upkari.

BROCCOLI FRY

INGREDIENTS
Broccoli-cut into florets

Chana flour/besan-1 cup

chilli pdr-1 1/2 tsp

asafoetida-a pinch

water- just enough to make the batter
salt to taste
oil for deep frying

METHOD

Combine flour,chili pdr,salt and hing adding water lil by lil making a thick batter of it but not too thick.If the batter is too thin broccoli will drink a lot of oil.
In a deep pan heat oil.Drop the florets in the batter and coat it evenly on all sides.When the oil gets hot drop the florest one by one into the pan and fry it until golden brwn.Transfer it on a paper towel to drain off the excess oil.Serve it hot with ketchup.

VEG. CUTLET

INGREDIENTS

Boiled potatoes-2 nos

fresh boiled beetroot/canned beets-1

onions-1/2 cup finely chopped

gin-gar-1 tsp freshly grated

turmeric pdr-1 tsp

red chilli pdr-1 tsp

coriander pdr-2 tbsp

garam masala-1 tsp

curry leaves

coriander leaves- for garnish

salt to taste

FOR CRUST

Bread crumbs-1 cup

egg whites-2(for those who dont like eggs they can make a thin paste of all purpose flour/maida by adding lil water and use this to coat the bread crumbs instead of the egg whites.Gives the same effect)

METHOD

Mash the potatoes and beets together coarsely with a masher or fork.Season it with a little salt.Pour oil in a pan,add grated gin-gar,turmeric and onions.Season it with salt.Tear the curry leaves and add into the pan.When the onions get soft add red chilli pdr,coriander pdr and garam masala.Add in the coriander leaves.Combine this mixture with the mashed potato and beets.Mix it thoroughly till everything is evenly mixed.Check the seasoning.This mixture should be completely dry so that when u squeeze it should hold tight.If its moist it will drink in oil and break while frying.In case ur mixture is moist add in bread crumbs into it until it all the moisture is absorbed.

Make small balls of the mixture and gently press it with ur palm.Do the same with rest of the balls.I follow the double dipping method which makes the crust extra crispy.For this coat the cutlets with bread crumbs first then drop into the egg white and then again into the bread crumbs.Do the same with the rest of the cutlets.Let these rest in the fridge for half an hr or so.

You can either deep fry the cutlets or shallow fry.I shallow fried my cutlets.Pour little oil in a flat pan.The oil should reach half the height of the cutlets.Let it heat on a high.Ones the oil is hot drop in the cutlets .When one side gets brown turn the side and brown the other side too.Remove them from the oil ones its done and put it on a paper towel to drain off the extra oil off the cutlets.

Serve it warm or room temp with onions and ketchup.