Stuffed dahi wada

Posted on October 15, 2009. Filed under: Chaat, Snacks | Tags: , , , |

Dahi vadas are eaten all over India. But Marwaris have glorified and enriched this simple lentil preparation by stuffing them with an assortment of dry fruits like cashews, sultanas etc. Jodhpuris and Marwaris often use moong dal instead of urad dal for the vadas.
Rajasthanis relish dahi vadas at any time of the day – as a snack or as an accompaniment to a main meal.
Making stuffed dahi vadas may seem complicated the first time you try them. But they can be very easily prepared as they are eaten and believe me, you will thoroughly enjoy them! Just follow the diagrams given at the end of the recipe.
You can prepare the vadas a day in advance and store them refrigerated. Soak the vadas in hot water and just before serving, drain them and squeeze out any excess water, before you add the curds.

Preparation Time : 30 mins.
Cooking Time : 20 mins.

Makes 10 dahi vadas.

For the vadas
¾ cup urad dal (split black lentils)
¼ teaspoon asafoetida (hing)
a pinch soda bi-carb
salt to taste
To be mixed together into a stuffing
2 tablespoons cashewnuts, chopped
2 tablespoons sultanas ( kismis)
1 teaspoon gingergreen chilli paste
Other ingredients
oil for deep frying
For serving
1 cup fresh curds, beaten
a pinch black salt (sanchal)
2 tablespoons sugar
salt to taste
For the garnish
chilli powder
roasted cumin seed (jeera) powder
chopped coriander
Method
1. Clean, wash and soak the urad dal for 2 to 3 hours.
2. Drain out all the water. Grind the urad dal to a coarse paste in a blender using a little water.
3. Add the asafoetida, salt, soda bi-carb and approx. 3 tablespoons of water to the urad dal paste and mix well with your hands.
4. Spread 2 tablespoons of the urad dal paste onto a 125 mm. x 125 mm. (5″ x5″) piece of wet muslin cloth and form a 50 mm. (2″) diameter circle (using wet hands).
5. Place ½ teaspoon of the stuffing in the centre of the urad dal paste and fold the muslin cloth over in the centre to make a semi-circle (as shown in the diagram below).
6. Seal the edges of the semi-circle. Carefully open the muslin cloth and place the stuffed vada on your fingertips (wet your hands before).
7. Carefully slide the stuffed vada into a kadhai filled with hot oil and deep fry about 4 to 5 vadas at a time over a medium flame till they are golden brown.
8. Drain and soak the vadas in water for about 45 minutes.
How to proceed
1. Mix the curds, black salt, sugar and salt together. Keep aside.
2. Just before serving, squeeze out any excess water from the vadas by gently pressing each one between your palms. Arrange the vadas on a serving dish.
3. Pour the curds over the vadas. Sprinkle chilli powder, cumin seed powder and coriander on top.
4. Serve immediately.
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Palak pakoda chaat

Posted on October 15, 2009. Filed under: Chaat | Tags: , |

Large spinach leaves, coated with a thin gram flour batter, are deep fried to make crisp spinach pakodas which are topped with sweet chutney and sprinkled with roasted cumin powder.
Here are all the ingredients of a delicious chaat!

Cooking Time : 15 mins.
Preparation Time : 10 mins.

Serves 6.

Ingredients
50 fresh spinach leaves, washed
1 cup Bengal gram flour (besan)
1/2 teaspoon chilli powder
salt to taste
oil for deep frying
For serving
1 teaspoon cumin seed (jeera) powder

6 tablespoons meethi soonth

1/4 teaspoon chilli powder
Method
1. Mix the gram flour, chilli powder and salt with ¾ cup of water to make a thick batter.
2. Heat the oil in a kadhai and when hot, dip each spinach leaf in the gram flour batter and drop a few leaves at a time into the hot oil. Fry until golden brown, remove and drain on absorbent paper. Repeat for the remaining spinach leaves.
3. Place the spinach pakodas on a serving plate. Spread with the meethi soonth and sprinkle the cumin powder and chilli powder on top.
4. Serve immediately.
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Dal pakwan

Posted on October 15, 2009. Filed under: Achaar/chutneys/powders, Chaat | Tags: , , , |

An extremely popular Sunday breakfast delicacy in Sindhi homes.
Chana dal served with crispy pakwans. The dal is thick, creamy and spicy. The pakwans, though the name sounds intimidating, use the same papadi dough rolled out into large chapatis and deep fried until crisp.
In order to obtain crispy unpuffed pakwans, always prick them before frying. It is also important to remember to fry them over medium heat so that they are crisp.

Preparation Time : 20 mins.
Cooking Time : 40 mins.

Serves 6 to 8.

For the dal
225 grams split Bengal gram (chana dal)
2 medium onions, peeled and finely chopped
1 teaspoon cumin seeds (jeera)
2 green chillies, slit
1/2 teaspoon turmeric powder (haldi)
1 large tomato, finely chopped
2 tablespoons chopped coriander
1 teaspoon coriandercumin seed (dhania-jeera) powder
1/2 teaspoon chilli powder
1/4 teaspoon garam masala
2 tablespoons ghee or oil
salt to taste
For the pakwans
2 cups plain flour (maida)
1 cup whole wheat flour (gehun ka atta)
1 teaspoon cumin seeds (jeera)
1/2 teaspoon salt
oil for deep frying
For serving
chopped onions

meethi soonth

Method
1. Clean, wash and soak the Bengal gram for 3 to 4 hours. Drain and keep aside.
2. Heat the ghee in a saucepan and fry the onions, cumin seeds and chillies until the onions are light brown in colour. Add the Bengal gram and turmeric powder. Season with salt and add ½ cup of water.
3. Cover and cook on a slow heat for 15 to 20 minutes until the dal is soft.
4. Add the tomato, coriander, coriander-cumin seed powder and chilli powder and cook for 1 minute. Sprinkle the garam masala on top.
For the pakwans
1. Mix the flours, cumin seeds and salt with enough water to make a stiff dough. Knead well. Divide the dough into 15 portions. Roll out each portion into rounds of 125 mm. (5″) diameter. Prick all over with a fork.
2. Heat the oil in a kadhai and when hot, add the pakwans one at a time. Deep fry until golden brown over medium heat till they are crisp and golden brown. Remove with a slotted spoon and drain on absorbent paper. Repeat for the remaining pakwans.
How to proceed
1. Serve the hot dal with the pakwans, onions and meethi soonth.

A sweet and tangy Marwari chutney made of dried mango slices with a predominant flavour of dried ginger powder (soonth). This is also called Navratna chutney.

Preparation Time : 10 mins.
Cooking Time : 25 mins.

Makes 1 1/2 cups.

Ingredients
12 dried mango slices
1/2 cup grated jaggery (gur)
1/2 cup sugar
1/4 cup dried dates (kharek)
1/4 cup broken cashewnuts
2 tablespoons sultanas
1 teaspoon chilli powder
1/2 teaspoon dried ginger powder (soonth)
1 teaspoon fennel seeds (saunf)
1/2 teaspoon cumin seeds (jeera)
salt to taste
Method
1. Soak the dates and cashewnuts in warm water.
2. In a pan, combine the mango slices, jaggery and sugar with 1 cup of water and simmer for 20 minutes till the mango slices are soft.
3. Cool completely and purée into a fine paste.
4. Drain the soaked dates and cashewnuts. Deseed and chop the dried dates.
5. Add all the ingredients into the puréed chutney mixture and mix well.
6. Use as required. Store refrigerated.
Tips
Dried mango slices are available at most grocers. You can subsitute the slices with approximately 2 to 3 tablespoons amchur powder.
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Moong aur mooli chaat

Posted on October 15, 2009. Filed under: Chaat | Tags: , |

I have experimented with a lot of recipes for moong dal pakodis and this is probably the best I have come across. The addition of a little Eno’s fruit salt makes the pakodis spongy and more crunchy and also makes them cook faster .
These moong dal pakodis must be eaten hot with fresh chilled curds and of course with the spicy green and sweet khajur chutney without which any chaat is incomplete. The use of grated mooli or white radish instead of sev is a refreshing change and reduces the calorie count.

Cooking Time : 20 mins.
Preparation Time : 10 mins.

Serves 4 to 6

Ingredients
1 cup yellow moong dal (spilt yellow gram)
1 teaspoon chopped coriander
2 green chillies, finely chopped
1 onion, chopped
1 teaspoon ginger, grated
1/2 teaspoon Eno’s fruit salt
salt to taste
oil for deep frying
For the tempering
1 teaspoon cumin seeds (jeera)
2 pinches asafoetida (hing)
1 tablespoon oil
For the topping
1 cup grated white radish (mooli)

1/4 cup green chutney

2 tbspns khajur imli ki chutney


1 1/2 cups fresh curds, beaten
1/2 teaspoon chilli powder
1 teaspoon roasted cumin seed (jeera) powder
1/2 teaspoon black salt (sanchal)

1 teaspoon chaat masala


Method
1. Clean, wash and soak the moong dal for 4 hours . Drain out all the water.
2. Grind the moong dal to a paste without using any water.
3. Add the coriander, green chillies, onion, ginger and salt and mix well. Keep aside.
4. Make the tempering by heating the oil in a small pan and then adding the cumin seeds and asafoetida to it. When the cumin seeds crackle, pour the tempering over the prepared moong dal mixture. Mix well.
5. Sprinkle the fruit salt over the mixture and mix gently.
6. Fry spoonfuls of the mixture in hot oil (you will get approx. 25 pakodis).
7. Reduce the flame and deep fry till the moong pakodis are golden brown in colour.
8. Drain on absorbent paper and keep aside.
How to proceed
1. Place the hot moong pakodis on a serving plate.
2. Top with the radish, green chutney, khajur imli ki chutney, curds, chilli powder, cumin seed powder, black salt and chaat masala and serve immediately.
Tips
Do not add the fruit salt to the mixture till the oil is hot and you are ready to fry the moong dal pakodis.
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Potato basket chaat

Posted on October 15, 2009. Filed under: Chaat | Tags: , |

These dainty potato baskets are made with potato straw and filled with a crunchy mixture of stir-fried bean sprouts and capsicum.
Selecting the right kind of potatoes is the most vital step in making these baskets. Use a variety of potato that is used to make wafers. Some vendors even call them “Old Potatoes”. This variety of potato has more starch which results in crisper baskets and these potatoes do not even brown easily. Old tea strainers which are made of metal can be used to make these baskets.
You can make these baskets a day or so in advance and store them in an air-tight container.

Cooking Time : 40 mins.
Preparation Time : 15 mins.

Makes 10 baskets.

For the potato baskets
2 cups thickly grated potatoes (old potatoes)
oil for deep frying
For the filling
2 cups bean sprouts
1/2 cup red or yellow capsicum, finely chopped
1/4 teaspoon pepper powder
1/2 teaspoon chilli powder
1/4 teaspoon dried ginger powder (soonth)
1/4 teaspoon sugar
1 teaspoon amchur (dried mango powder)
1/2 teaspoon roasted cumin seed (jeera) powder
2 tablespoons chopped coriander
1 teaspoon butter
salt to taste
Other ingredients

1/2 cup green chutney


For the potato baskets
1. Soak the grated potatoes in cold water for 10 to 15 minutes.
2. Drain and wash in running water for about 5 to 7 minutes.
3. Drain and wipe dry using a dry absorbent cloth.
4. Divide the grated potatoes into 10 equal portions.
5. Place each portion of the grated potatoes on a 37 mm. (1½”) diameter metal tea strainer and top with a second strainer.
6. Hold firmly and deep fry in oil on a medium flame till the basket is golden brown. Remove the strainer from the oil, invert it and tap lightly to unmould the basket.
7. Repeat steps 5 and 6 to make 9 more baskets. Store in an air-tight container.
For the filling
1. Heat the butter and add the pepper powder, chilli powder, ginger powder and sugar and sauté for a few seconds.
2. Add the bean sprouts, capsicum, amchur, cumin seed powder, coriander and salt and cook for about a minute. Keep aside.
How to proceed
1. Put 3 to 4 tablespoons of the filling into each potato basket.
2. Top with a spoonful of the green chutney.
3. Arrange on a serving plate and serve immediately.
Tips
Old potatoes or chip / wafer potatoes are required to make crisp potato baskets.
It is wise to invest in half a dozen metal strainers, once you are comfortable with the recipe so that the frying gets done quicker.
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Paneer tikki aur chhole

Posted on October 15, 2009. Filed under: Chaat | Tags: , , , |

Tikki chole is one of the more popular chaats in North India.
One afternoon when I was left with the task of feeding my hungry grandchildren, I thought of making the most of what was available on my kitchen shelf. I then chanced upon this recipe which has today become very popular amongst my family and friends.
It took some time to master the art of making crisp alu tikkis. I use old potatoes (which are commonly referred to as wafer potatoes) to make the tikkis crisp and a slice of soaked bread to not only bind the potatoes but also to make them more crunchy. The paneer filling for tikkis uses tomato purée which adds a sharp tangy taste to it.
If you are one of those who would like to avoid deep frying tikkis (all of us think it a crime to eat deep fried food), you can shallow fry on a griddle (tava) using a little oil.
Chole along with these tikkis makes a heavy snack. But you will enjoy the tikkis by themselves with a little green chutney.

Cooking Time : 30 mins.
Preparation Time : 15 mins.

Serves 3 to 4.

For the tikkis
1 1/2 cups boiled potatoes, grated
3 tablespoons cornflour
1 bread slice (with the crust removed)
salt to taste
For the filling

1/2 cup paneer crumbled

1/2 teaspoon cumin seeds (jeera)
1/4 teaspoon turmeric powder (haldi)
1 teaspoon chilli powder
2 teaspoons coriander (dhania) powder
2 tablespoons tomato puree
1 medium onion, chopped
2 tablespoons chopped coriander
1 tablespoon oil
salt to taste
Other ingredients
bread crumbs for coating
oil for deep frying
For serving

1 recipe chhole


4 lemon wedges
1 onion, chopped
For the tikkis
1. Soak the bread in water. Squeeze out the excess water and crumble it.
2. Mix the potatoes, cornflour, crumbled bread and salt and knead well into a soft dough.
3. Divide the mixture into 10 equal portions, shape into even sized rounds and keep aside.
For the filling
1. Heat the oil in a pan and add the cumin seeds. When they crackle, add the turmeric powder, chilli powder, coriander powder, tomato purée and salt and sauté for 1 minute.
2. Add the paneer and mix well. Cook for one minute more.
3. Remove from the fire, add the onion and coriander and mix well.
4. Divide the mixture into 10 equal portions.
How to proceed
1. Flatten out each potato portion into a 50 mm. (2″) diameter circle. Place a portion of the filling in the centre of each circle.
2. Bring together the edges in the centre to seal the filling inside the potato. Repeat with the remaining portions to make 9 more tikkis.
3. Roll the filled potato tikkis in bread crumbs and flatten them slightly.
4. Deep fry in hot oil till golden brown.
5. Serve hot with the chole, lemon wedges and chopped onion.
Tips
Use old potatoes (wafer potatoes) to get crisper tikkis.
You will need 3 to 4 medium sized boiled potatoes for 1½ cups of grated potatoes.

CHOLE

Cooking Time : 30 mins.
Preparation Time : 10 mins.

Serves 4.

Ingredients
1 cup chick peas (kabuli chana), soaked overnight
1 tea bag or 1 teaspoon tea leaves, tied in muslin cloth (optional)
1/2 teaspoon cumin seeds (jeera)
1 onion, finely chopped
12 mm. (1/2″) piece ginger, grated
2 cloves garlic, grated
2 teaspoons chole masala (chana masala)
2 teaspoons chilli powder
2 teaspoons amchur (dry mango powder)
1/4 teaspoon turmeric powder (haldi)
1 tablespoon coriander (dhania) powder
1 teaspoon cumin seed (jeera) powder
2 tablespoons oil
salt to taste
Method
1. Pressure cook the chick peas with the tea bag for 3 whistles until they are soft . Drain and keep aside. Discard the tea bag.
2. Heat the oil in a pan, add the cumin seeds. When the seeds crackle, add the onion, ginger and garlic and sauté till the onion is golden brown.
3. Add the chole masala, chilli powder, amchur, turmeric powder, coriander powder, cumin seed powder and salt and sauté for another minute.
4. Add the chick peas and 1 cup of water and mix well. Simmer for 10 to 15 minutes.
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Mutter chaat

Posted on October 15, 2009. Filed under: Chaat | Tags: , |

A riot of flavours, typical of any chaat – but with the bhujia adding a great new dimension.

Cooking Time : 10 mins.

Serves 4.

Ingredients
2 cups tender green peas
½ teaspoon jeera (cumin seeds)
½ teaspoon saunf (aniseed)
½ teaspoon amchur (mango peel powder)
½ teaspoon chaat masala
1 to 2 pinches hing (asafoetida)
2 green chillies, chopped
¼ teaspoon sugar
1 teaspoon lemon juice
100 grams papdi or bhel ki puri
100 grams bhujia
1 tablespoon chopped coriander
1 teaspoon butter
2 tablespoons oil
salt to taste
Method
1. Blanch the peas in boiling water for 5 minutes. Drain and crush lightly.
2. Heat the oil in a pan. Add the jeera and saunf and cook for a few seconds.
3. Add the hing and green chillies and cook for a few seconds.
4. Add the peas, amchur powder, chaat masala, sugar and salt and cook for a few minutes.
5. Add the butter and sprinkle the lemon juice and coriander.
6. Garnish with crushed bhujia and papdi.
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Aloo ka bomb

Posted on October 15, 2009. Filed under: Chaat | Tags: , , |

Our very own version of the “Baked Stuffed Potato”, fondly named by street
vendors as a “Bomb”.
Whole potatoes scooped and stuffed with a chatpata paneer filling and topped with
spicy green chutney and crispy sev.

Cooking Time : 15 mins.
Preparation Time : 10 mins.

Makes 2 bombs.

Ingredients
2 large potatoes, boiled and peeled
1 tablespoon butter
For the paneer filling

1/2 cup grated paneer

1/2 teaspoon cumin seeds (jeera)
1/4 teaspoon asafoetida (hing)
1 green chilli, chopped
2 tablespoons chopped coriander
2 tablespoons chopped mint
1/2 teaspoon black salt (sanchal)
1 tablespoon oil
salt to taste
For the topping

sev

green chutney


For the paneer filling
1. Heat the oil and add the cumin seeds and asafoetida.
2. When the cumin seeds crackle, add the green chilli, paneer, black salt, salt and mix well.
3. Add the coriander and mint and mix well. Keep aside.
How to proceed
1. Cool the potatoes completely. Cut each into 2 equal parts and scoop out the centres leaving an empty shell.
2. Fill in the paneer mixture and sauté the potatoes in butter till the outside is lightly browned.
3. Place each half on a serving plate and top with the sev and green chutney.
4. Serve immediately.
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Stuffed chilas

Posted on October 15, 2009. Filed under: Chaat | Tags: , |

Chilas are pancakes unique to the desert province of Rajasthan.
This recipe is of Bengal gram flour chilas stuffed with cubes of paneer, crunchy green peas and tangy tomatoes, tossed together with a dash of chilli and cumin seeds.
At home, we often make besan chilas with onions, tomatoes, coriander and chillies.
This recipe however transforms the same old chila into a delightful
chaat for your family and friends.

Cooking Time : 20 mins
Preparation Time : 20 mins.

Serves 4.

For sthe chilas
1 cup Bengal gram flour (besan)
a pinch asafoetida (hing)
1 tablespoon oil
salt to taste
oil for cooking
For the stuffing
2 cups paneer, cubed
1 cup green peas,boiled
1/2 cup tomatoes, chopped
1 green chilli, chopped
1/2 teaspoon cumin seeds (jeera)
2 tablespoons chopped coriander

1 teaspoon chaat masala


1 tablespoon butter
salt to taste
Other ingredients

1/4 cup green chutney

For the chilas
1. Mix the gram flour, asafoetida, salt and 1 tablespoon of oil into a thin batter, using enough water.
2. Heat a non-stick tava (griddle) and grease it with oil.
3. Pour a ladleful of the mixture on the tava and spread it evenly to make a thin pancake.
4. Cook both sides on a medium flame using a little oil to cook. Take care to see that it does not brown.
5. Repeat for the remaining batter to make 12 chilas. Keep aside.
For the stuffing mixture
1. Heat the butter and add the green chilli and cumin seeds.
2. Add the tomatoes and sauté for 2 to 3 minutes.
3. Add the paneer, peas, chaat masala and salt and sauté for a few more minutes.
4. Top with the chopped coriander, divide into 12 portions and keep aside.
How to proceed
1. Place one portion of the stuffing mixture on a chila and fold it to make a semi circle.
2. Top with green chutney and serve hot.
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Aam lassi slush

Posted on September 29, 2009. Filed under: Chaat, Drinks | Tags: , , , |

Mangoes, curds and fresh mint leaves are all the ingredients you require to make this refreshing slush.
Serve it along with a spicy chaat to soothe your taste buds!

Preparation Time : 10 mins.
Cooking Time : Nil.

Serves 4.

Ingredients
2 to 3 alphonso mangoes, peeled and diced
1 1/2 cups fresh curds
1 tablespoon mint leaves, chopped
4 tablespoons sugar
8 to 10 ice cubes
For the garnish
a few mint leaves
Method
1. Purée all the ingredients in a food processor.
2. Pour the mango curds purée into shallow freezer proof container. Freeze until slushy for about 4 to 6 hours.
3. Transfer it to a blender and liquidise till it is slushy.
4. Serve immediately in small glasses garnished with mint leaves.
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