December 24, 2017

Dahi Papdi Chaat Recipe

Dahi Papdi Chaat

How To Make Dahi Papdi Chaat:

For Dahi Papdi Chaat we require sev puri ka papdis. You either make papdis at home or get it from outside. It’s easily available in market. These papdis are made of all purpose flour (maida). It’s very simple we just have to take 150-200 gms of all purpose flour (maida) in a vessel. Add some salt, 1 tablespoon oil and knead stiff dough with the help of water.
Divide the dough into small equal portions and shape small puries. With the help of fork or knife prick the puries from both the sides so that puries doesn’t puff and turn crispy.
Instead of dividing the dough into small equal portions you can divide it two big equal portions, roll it to big chapati and with the help of cookie cutter you can give small puries shape together. Once your puries are ready you can fry them in hot oil and keep aside in a plate. Switch off the flame.
If you have less time you can get puries from outside it will save your little time and energy.
For this dahi papdi chaat we also require tamarind chutney and coriander mint chutney which I have already shared in my previous recipes.
Now it’s time to chop our onion, tomatoes, fresh coriander leaves and boiled potatoes.
Now in a plate take 4-5 papdis. Break and crush it with your hand.
Put some chopped boiled potatoes on it.
Put chopped onion on it, followed by chopped tomatoes.
Now sprinkle some chaat masala on chaat.
Add 3-4 tablespoon curd (dahi) on it.
Put 1/2 teaspoon roasted cumin powder.
Put some chopped coriander leaves.
Crush and add more 4 papdis.
Put some thin sev on top of it.
Put some pomegranate seeds on chaat.
Now add some roasted chana dals and peanuts on top of it.
At last place 2 more whole papdis. Chatpata mouthwatering dahi papdi chaat is ready.

How To Make Dahi Papdi Chaat

December 24, 2017

Mixed Corn Salad

How To Make Mixed Corn Salad:

Apply oil on corn. Apply some salt and pepper on corn and roast it on fire flame from all the sides.
Now with the help of knife remove the corn kernels in a bowl.
Add chopped tomatoes, chopped cucumber and chopped onion.
Now in another bowl take 4-5 tablespoon curd.
Add 1/2 lemon juice and put 1/2 teaspoon red chilly powder and mix.
Now put some salt and 1 teaspoon olive oil (extra virgin) to corn salad kept in bowl and mix.
If you don’t want to add oil don’t add.
Now put the prepared curd sauce kept in another bowl to the mixed corn salad and mix again.
Colourful tasty mixed corn salad is ready to be served.

December 5, 2017

Chatpata Samosa Chat Recipe

Chatpata Samosa Chaat

Chaats has been my all time favorite whether its aloo chaat, somosa chaat, papdi chaat, kachori chaat or some other chaat.

For Quick Samosa Chat:

Finely chop 1 onion, 1 tomato, coriander leaves.
Take a plate and break 1 samosa into pieces.
Put some chopped onion on top of it.
Put coriander mint chutney on it.
Then put tamarind chutney on samosa pieces.
Now put chopped tomatoes and green chilly on it.
Put some roasted chana dal and peanuts.
Add 2-3 tablespoon curd on it and sprinkle some chaat masala.
Add sev on top your chatpata somosa chat is ready to be served.

Samosa Chaat Recipe

December 4, 2017

Chana Dal (Bengal Gram) Recipe

Chana Dal Recipe

Chana Dal (Bengal Gram) takes little more time to cook compared to other dals. It is cooked in different styles all over India. Chana Dal is also cooked with different veggies like bottle gourd, spinach, snake gourd, cabbage, etc. Chana Dal is cooked during pujas without onion and garlic.

Chana Dal With Potato:

Rinse 200 gms bengal gram (chana dal) into running water and soak it in water for half an hour.
Peel 1 potato and cut into big pieces. Wash and keep it aside.
Chop 1 onion, 1 tomato and coriander leaves.
Remove skin of 4-5 garlic pods.
Heat 2 tablespoon oil in pressure cooker.
Put potato pieces, 1/2 teaspoon red chilly powder and fry potato till it turns little light brown.
Now put cumin seeds. Once cumin seeds starts cracking add chopped onions, piece of cinnamon stick, 2 cloves, 1 bay leaf and stir for few seconds.
Crush garlic cloves and 1/2 inch piece of ginger. Add it in pressure cooker.
Put more 2 tablespoon oil and stir for 1 minute.
Drain water and add soaked bengal gram (chana dal) to the pressure cooker.
Put turmeric powder, coriander powder, red chilly powder, garam masala and salt.
Put chopped tomato, pinch of sugar and mix.
Add chopped coriander leaves and mix.
Put 3 glass of water, stir and close the cooker lid.
Let bengal gram (chana dal) cook on medium flame for 6-7 whistle.

Chana Dal Tadka

December 3, 2017

Aloo Puri Recipe

Aloo Puri

Aloo Puri is extremely delicious food. You can enjoy these puries in your snacks or breakfast or whenever you want. It requires less ingredients that also easily available at home. If you have kids at your place you should definitely try this recipe because kids love aloo puri.

How To Make Aloo Puri:

Peel skin of 4 medium size boiled potatoes and grate it.
Add 1 cup wheat flour to the grated potatoes.
Put 1/4 th teaspoon turmeric powder, 1/4 teaspoon red chilly powder, 1/2 teaspoon roasted cumin powder, 1/4th teaspoon coriander powder and salt.
Take 1/2 teaspoon carom seeds, rub it with your palms and add it.
Put 3 tablespoon finely chopped coriander leaves.
Add 1 tablespoon oil, mix and knead a dough with help of your hands. If required add very little amount of wheat flour.
No need to add water you can easily knead the dough but still if you feel your dough is too dry use very less water.
Once our dough is ready divide it into small lemon size balls for aloo puries.
Now heat sufficient amount of oil in kadai for frying aloo puries. These aloo puries should be fried on low flame so that they doesn’t get burned.
By the time oil is getting heated.
Roll puries one by one by applying oil on rolling board which makes rolling easier for puries without getting sticked to the board.
Shape small puries one by one and slowly put into oil.
Puries will get puffed. Fry aloo puries from both the sides.
Remove puries and keep aside in plate.
Switch off the flame and serve puries with chilled curd. As these aloo puries are extremely tasty not even curd or anything else is required you can have them alone.

Aloo Puries With Curd Sauce

December 3, 2017

Brinjal Broad Bean Curry Recipe

Brinjal Broad Bean Curry

Brinjal Broad Bean curry is originated in Bihar. It is prepared in Maithil homes (people from Mithila region in Bihar) and this dish is called Seem Bhata in Maithili. Seem means broad beans (padi) and bhatta means brinjal (baingan). When papdi and baingan is cooked in mustard gravy along with raw mangoes it altogether gives a very different nice taste. Take a quick note on how to make Seem Bhatta. Try it and let me know how it was.
Method To Make Brinjal Broad Bean Curry:

Cut 4-5 brinjals, 3-4 potatoes, 150-200 gms broad beans and wash properly.
Potatoes are optional if you are not adding potatoes just increase little amount of brinjal and beans quantity.
Now grind masala for the curry. Take 2 tablespoon yellow or black mustard seeds, 2 green chillies and grind it to smooth paste and keep aside.
Heat 2 tablespoon oil in pan or kadhai.
Put washed vegetables and stir.
Cover the vegetables and let it cook for 5 minutes on low flame.
Remove the lid and stir again. Add turmeric powder, salt, 1/2 teaspoon red chilly powder, coriander powder (optional). Salt you can add at this moment or after adding water to the curry.
Mix everything and add extra oil if required.
Put 1 chopped tomatoes in it and again cover it cook for 5 more minutes on low flame.
Remove cover after 5 minutes and put mustard paste and mix. Keep it for 1 minute.
Add water how much you want in your curry 1 glass or 1/2 glass. I am adding 1 glass water as this curry is mostly eaten with rice.
Put 2-3 soaked raw dried mangoe long pieces in the curry. This will give nice tangy taste to the curry.
Usually dried mangoes are used in this curry but if you don’t have dried raw mangoes you can add fresh raw mangoe pieces or little tamarind pulp.
If you have not added salt add now add it.
Let the curry boil for 10-15 minutes on medium flame. Switch off the flame Brinjal Broad Bean Potato curry is ready to be served.

November 29, 2017

Moong Sprouts Dry Bhaji Recipe

Moong Sprouts Dry Bhaji

Sprouted moongs are used in salad, parathas, cutlets, bhaji is cooked in curry format or dry masala fry format. Below mentioned recipe is dry moong sprouts bhaji recipe.

How To Make Moong Sprouts Masala Fry:

Wash moong sprouts properly and keep aside.
Remove onion and garlic skin, wash and keep aside.
Roughly grind 1 onion along with 4-5 garlic pods.
Now heat 2 tablespoon oil in a pan or kadhai.
Put moong sprouts and roast continously till rawness of moong sprouts goes away.
Once sprouts are roasted properly remove and keep it in plate.
For moong sprouts dry bhaji add more 2 tablespoon oil in pan.
Put 1/2 teaspoon cumin seeds and let it crack.
Now add onion-garlic paste and keep stiring continously till it becomes light brown.
Now put turmeric powder, coriander powder, red chilly powder and garam masala.
Stir for 1 minute and add very little water so that our masala doesn’t burn.
Put 1 small chopped tomato and cook for more 2 minutes.
Now add roasted moong sprouts and mix properly.
Add salt as per taste and pinch of sugar.
Stir properly and add 1/4 cup water.
Mix and let moong sprouts cook till water evaporates and masala is nicely coated on moong sprouts.
Switch of the flame.
Dry Moong Sprouts Masala is ready. You can eat it with chapaties or like that only.

November 24, 2017

Baingan Bharta Recipe

Baingan Bharta

Baingan ka bharta is one of the popular dish across India. Baingan is loved by people whether it is South Indian Bagara Baingan or North Indian Kashmiri Chok Wangun, Maharastrian Stuffed Baingan (Bharleli Vangi), Baingan Bhajiya, Baingan Masala or Baingan Bharta.

How To Make Baingan Bharta:

Take 500 gms or 2 Eggplants (Brinjal).
Wash brinjal and put it on fire flame and roast it from all the sides.
Roast till baingan skin turns completely black from all the sides and it is cooked properly.
Repeat the same procedure with another eggplant also. If you have one big brinjal then it will save your some time.
By the time baingan is getting roasted finely chop 2 medium size onions.
Finely chop 1 large tomato.
Chop 1 or 2 green chillies and some fresh coriander leaves.
As soon as eggplant is roasted switch off the flame.
Once eggplant (baingan) cools down remove the burned skin and mash it.
Now heat 2 tablespoon oil in pan or kadhai.
Add 1/2 teaspoon cumin seeds and allow it to crack.
Put chopped onions and cook till onions turn light brown.
Now add chopped tomatoes and cook till tomatoes turn soft.
Put mashed baingan to the kadhai and stir.
Add chopped green chillies and cook for more 1 minute.
Put 1/2 the teaspoon turmeric powder, 1/2 teaspoon red chilly powder and 1/2 to 1 teaspoon coriander powder.
Put salt to taste and stir.
Now put chopped coriander leaves.
Put 1 tablespoon mustard oil and mix. You can put some other cooking oil also.
Cook baingan bharta for more 2-3 minutes.
Switch off the flame. Baingan Bharta is ready to be served.
Remove baingan bharta in a plate.
Add few chopped coriander leaves on top and I m using one small cherry tomato for garnish which I will place it in the centre of baingan bharta.
My baingan bharta is ready, looks extremely delicious. Do try yours and let me know how it was? Waiting for your reply.

Baingan Ka Bharta

November 23, 2017

Pav Bhaji Recipe

Pav Bhaji

Pav Bhaji is one of the popular food in Mumbai. As pav bhaji is stomach filling recipe it is eaten in breakfast, lunch, snack or dinner any time. Mixed vegetables are boiled, mashed and cooked along with aromatic pav bhaji masala into a thick gravy. Gravy is topped with butter and served with pav. Chopped onion and lemon wedges are also served with pav bhaji.

How To Make Mumbai Style Pav Bhaji:

Wash, clean and boil 3 potatoes along with veggies (capsicum, cauliflower, peas and carrot).
Keep 3/4 th to 1 cup chopped vegetables ( cauliflower, capsicum, carrot and peas) aside.
Remove skin of boiled potatoes and mash it.
Heat oil in a pan.
Put 1/2 teaspoon cumin seeds.
Once cumin seeds starts cracking put 1 chopped onion and fry till slightly cooked.
Add 1 tablespoon ginger-garlic paste and stir till raw smell of ginger-garlic goes away.
Now add cup of chopped bhajis (capsicum, carrot, cauliflower and peas) and cook it for 2-3 minutes.
Add 2-3 chopped tomatoes and let it cook for sometime.

How To Make Bhaji Pav

Now add boiled bhaji (vegetables) and mashed potatoes.
Add turmeric powder, salt and 2 tablespoon pav bhaji masala to the bhaji and stir continously.
Keep mashing the vegetables and stiring continously.
Add some water, mix and mash.
Put chopped coriander leaves, mix and keep mashing the vegetables.
Add 1 tablespoon butter to the bhaji.
Switch off the flame.
In another pan or tava heat 1 tablespoon butter and pinch of pav bhaji masala.
Place pavs on it and slightly press and move the pavs so that it gets the flavor of masala and butter.
Serve pav bhaji with extra butter in bhaji if you want along with chopped onion and lemon wedges.