Indian cHatpaTi-Chat

1.Gol Gappa
2.Bhel puri
3.Aloo chana-chat
4.Pao bhaji
5.Samosa
6.dahi Bhalla
7.Raj kachori

Gol-Gappa

Ingredients
1 cup Semolina (Rava / Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking SodaOil to deep fry To make pani:
1/2 cup Tamarind (Imli) Pulp
2 cups Water
2 tblsp roasted Cumin Seed (Jeera) Powder
2 tblsp un-roasted Cumin Seed (Jeera)
Coriander Leaves
3 Green Chilly (Hari Mirch)
2 tblsp Mint Leaves (Pudina Leaves) Chutney
1 tblsp Black Salt (kala namak )
2 tblsp Jaggary (Gur)

Preparation
To make pani: Measure all ingredients. Adjust spices and tangyness to taste. Strain through a wire strainer to remove any rough bits.

To make puri: Mix sooji, maida, baking soda, salt and enough water to knead a soft dough. Stand covered with wet cloth for 15-20 minutes. Make small sized balls.
With the help of some dry maida or sooji, roll into thin rounds. Heat oil in a pan and deep fry puris till very light brown and crisp.
Drain in a paper towel for a while to dry out the oil.
Store in an airtight container when cool.

Bhel Puri
Ingredients
2 cups of boiled chopped potatoes
1 1/2 cup chopped onions
1/2 cup chopped coriander leaves
1 1/2 cup grated carrots
2-3 tsp red chilli powder
1-2 tsp sambhar powder (See "Pickles & Spice Mixes" section)
2 cups sev (Fried Yellow bengal gram flour noodles, available inany Indian grocery store)
6 cups of rice crispies (Puri)10-15 rice vadas (available in any Indian grocerystore, also called "Golgappa") (Optional)3/4 cup sweet chutney (See "Chutneys & Gojjus" section)3/4 cup hot chutney (See "Chutneys & Gojjus" section)1/4 cup mint chutney (See below) (Optional)2-3 tsp chat masalaSalt to taste2 tablespoon of salad oilJuice of one big lime.

Preparation
For Mint Chutney:
1/2 cup mint leaves
Juice of one big lime
Salt to taste
1 tsp chopped ginger
1 1/2 tsp chopped garlic
2 tbsp chopped onions
Blend all the above to a smooth paste using some water.

For each serving of the bhel puri mix together in a individual serving bowl:
One portion each of the potato, carrots, onions, rice vadas, rice crispies, salad oil and sev.Mix well. The rice vadas should be crushed before mixing them in.Now mix in 1/4 tsp each red chilli powder, chat masala and sambhar powder.Mix in salt to taste and some lemon juice.Mix in 2-3 tsp each of the chutneys.Garnish with chopped coriander leaves.
You can adjust the the amount of chutneys, red chilli powder and sambhar powder you add, to suit your taste.

Aloo Chana Chaat
Ingredients
3 potatoes, boiled, peeled, diced1 can chick peas, drained
1/2 tsp red chilli powder
1 tsp roasted cumin powder
1 tsp chaat masala
2 green chillis, deseeded, finely chopped
2 tbsp chopped coriander leaves
1 small onion, finely chopped
1 tomato, deseeded, medium chopped
juice of 1 to 1 1/2 lemonssalt to taste

Preparation
In a bowl, combine all the ingredients. Mix well. Taste and adjust the chilli powder, salt and lemon juice to get a tancy and spicy taste.
Serve, in individual bowls. This can be served as a starter to a main meal or even as a salad in a Mughlai meal.

Pao Bhaji
Ingredients
500g potatoes, boiled, peeled and diced
cooked small chopped mixed vegetables - carrots, beans, peas, cauliflower
1/2 chopped onions
1/2 tbbsp ghee
4 green chillis, slit and chopped
1/2 inch ginger sliced
250g tomato
1 tsp red chilli powder
1 tsp ginger
garlic pastesalt to taste
5 tbsp butter
1 tsp garam masalaa
bunch of fresh coriander leaves, chopped
2 tbsp lemon juicelemon
bun halves

Preparation
Heat ghee in a pan. Reserve 3 tsp chopped onions for garnish and fry the remaining till light brown. Add green chillis, ginger and tomatoes and saute over medium heat for 2-3 minutes. Reduce heat, then add the red chilli powder, mixed vegetables and potatoes.
With a metal spatula, simultaneously mash and stir for 5 minutes. While stirring, keep sprinkling the ginger garlic paste, dissolved in 6 tablespoons water. Add salt and two thirds of butter. Increase the heat and stir well.
Sprinkle garam masala, coriander leaves, lemon juice and remove from heat.
Garnish with remaining chopped onions.
Apply the remaining butter on the bun-halves, place them on a pre-heated frying pan. Fry until golden brown on both sides. Serve with the bhaji and a lemon

Samosa
Ingredients
PASTRY:
225g flour
50 g ghee or clarified butter
1/2 tsp salt
1/2 tsp caraway seeds or ajwain
75 ml warm water
FILLING :
2 tbsp oil
1 tsp cumin seeds
1.5 cm. ginger, grated fine
1 tsp garam masala powder
2 c boiled, peeled, small diced potatoes
1 tsp red chilli powder1 tsp mango powder
2 tsp coriander powder1 1/2 tsp cumin powder
1 tsp chilli powdersalt to taste
2 green chillies, deseeded and chopped fine
ccoriander leaves, chopped
1 tbsp lemon juice
oil for deep frying

Preparation
For Filling
Heat the oil over medium heat.
Add the cumin seeds. When they sizzle, add the coriander, red chilli, cumin and mango powders. Add the ginger and green chillis.
After a few seconds, add the potatoes and the peas.
Add the garam masala, lemon juice, salt and mix well. Taste and adjust seasoning.
Cover and cook for 1-2 minutes. Remove from heat and allow to cool.
Add the chopped coriander and mix well.
Stir in the garam masala powder, green chillies. Remove from heat and add the lemon juice. Cool thoroughly and mix in the coriander leaves.

To prepare the pastry:
Add the ghee, caraway seeds and salt to the flour. Rub in well. Add enough warm water to mix a soft dough. Knead until the dough feels soft to the touch. Fill these cones with the prepared filling, leaving about 1/2 cm. border on the top of the cone. Now moisten the top edges and press them hard together.
Deep fry the samosas in hot oil over medium heat until they are golden brown and drain on absorbent paper.
serve with chutney

Dahi Bhalla
Ingredients
1 c urad dal
1 kg yoghurt
2 tsp roasted cumin powder
1 tsp red chilli powder
1 tsp kala namaksalt to taste
1 inch ginger julienned
oil for frying
3 tbsp chopped coriander leaves15-20 raisins
1 green chilli, deseeded and sliveredmint chutneytamarind chutney

preparation
Wash and soak the dal in cold water overnight.
Next day, strain and grind to a smooth paste.
Whisk into the batter 1/2 tsp salt, 1/2 tsp red chilli powder and raisins.
Heat oil in a wok. Drop tablespoons of batter in it and fry until light golden.
Remove, drain on absorbant paper.
Put the bhallas in hot water. Leave for 2 minutes. Drain, squeezing out the water between the palm of your hands.
Whisk the yoghurt well with kala namak and salt to taste.
To serve, place the bhallas on a plate and cover with yoghurt. Drizzle mint chutney and tamarind chutney. Sprinkle, red chilli powder, cumin powder. Garnish with coriander leaves, ginger and green chilli.

Raj kachori
Ingredients
2 Cups rava
2 tbsp Maida
4 Potatoes
1 Cup curd
1/2 Cup soaked chana
10 Papadi
1 tsp Roasted cumin powder
1 tsp Red chilli powder
5 tbsps Tamarind chutney
1/2 Cup sev

Preparation
Boil potatoes and cut it into cubes. Boil the soaked channa . Mix rava, maida, salt and red chilli powder well. Prepare dough. Roll out into rotis of equal size. Deep fry it. Make a hole in the centre fried kachoris. Fill with cubed potatoes, chana, papdi and curd. Spread red chilli powder, cumin seed powder, tamarind chutney and green chutney. Put sev on it. Raj Kachori is ready.

Indian Instant drinks

Aam Panna
Ingredients
Raw Mango - 4 boiled
Cumin powder - 1 tsp
Mint Leaves
sugar2 tbspSalt/rock salt to taste
Water - 4 cup

preperation
Boil mangoes in a pressure cooker for 5-10 minutes.
Cool and strain to get the liquid.
Add Sugar,salt(preferably rock salt) and roasted cumin powder in the liquid.
A few mint leaves are mixed to it to give the refeshing flavor.
Served with crushed ice to enhance its cooling effect, it is a very tasty and refreshing drink.
Aam Panna is one of the most popular drink in India and is very effective to beat the North Indian heat.

instant sweets

1.Suji Halwa
2.Fruits Cream
3.Fruits Raita

Suji Halwa
Ingredients
1 cup suji (semolina)
¾ cup sugar
1.5 cup whole milk
1.5 cup water
3 tablespoon ghee, butter or margarine
1 teaspoon cardamom (Elaichi)
2 tablespoon cashew nuts
Preparation

Take a pan and put ghee, butter add Semolina and heat for few minutes with constant stirring in low-medium heat. when it turns brown.
Add water and milk. Mix well and heat until you get desired consistency. (Usually somewhat like watery dough or thick pudding)
Add sugar and cashewnuts
Serve either hot (preferred) or cold.

Fruits raita
Ingredients
2 cups Curd (yogurt)
3 Bananas
1 small Pineapple
2 Apples
1 Ripe Mango
1 cup Pomegranate seeds
Chopped coriander leaves
Sugar to taste
Salt to taste
Black pepper powder to taste

Preparation
Stir the curd with hand mixer (Mathni) properly and mix salt, sugar, and curd is thick add little milk or water.
Cup all fruits in small cubes and add to the curd.
Garnish the fruit raita with chopped coriander and pomegranate

Fruits cream
Ingredients
2 cups thick cream( malai)
3 Bananas
1 small Pineapple
2 Apples
1 Ripe Mango
Grapes
cherry
strawberry
one orange
sugar to taste

Preparation

Take on bawl pour cream and all the ingredients on it
serve it

instant Break fast

1.Poha
2.Rava Dosa
3.Bread pakoda
4.Bread Roll
5.cHat-Pata Masala Papad
6.Dhokla
7.Aloo-chat
8.Bread and Dahi sandwich
9.Paneer sandwich Recipe
10.Vada Pav
11.Kulcha
12.Sev-puri


Poha
Ingredients
2 cups Poha (Beaten Rice)

1Potatoes

1 Onions

2 Green Chillies

1/4 tsp Mustard Seeds

1 sprig Curry leaves

2 tsp Peanuts

4 tblsp Oil

pinch Turmeric powder1

Lemon

Few Corainder leaves

Salt to taste

Preparation

soak poha into water and Wash and drain all the water.

Add some salt , turmeric powder , keep aside.

Peel and cut the potatoes into small cubes, chop the onions, chillies, corainder leaves. Heat oil and put chana dal, urad dal, mustard seeds, peanuts, curry leaves and fry until they crackle. Add potatoes , saute for few minutes, then add chopped onions, chillies. Cook till they are done.

Add the poha, corainder leaves and stir.

Keep it on slow flame for 5- 7 minutes. Let it cool for sometime and add then lemon juice.

Bread Pakoda
Ingredients
4-5 Bread slice
1cup Gram Flour (Besan)
1/4th tsp turmeric powder
Salt to taste
1/2 tsp Ajwain
Red chili powder to taste
1/4th tsp Garam Masala powder
Water for batterOil for frying

Preparation
Cut Bread slices into desired shapes (like triangle, rectangle etc.) In a bowl add gram flour salt, chili powder, garam masala, ajwain and mix it.
Now by pouring little water at a time make a smooth batter (neither too thick nor too lose) Heat oil in a kadhai.
Dip bread piece in the batter and fry till crisp on medium flame.
Serve bread pakora hot with green chutney and tomato sauce


Paneer Sandwitch Recipe

Ingredients
1 loaf Bread
1/2 cup grated Paneer (Cottage Cheese)
1 Tomatoes
1 Onions
2 Green chillies
1/4 tsp Red chilli powder
Salt to taste
Butter as needed

Preparation
Chop onions, chillies and tomatoes.

Mix the grated paneer with chopped vegetables, salt, red chilli powder and keep aside.

Take two bread slices and butter them, put some paneer mixture on one slice and cover it with other bread slice.

Put this in sandwich toaster until the bread turns crispy and brown.
Serve with ketchup.


Poha Rolls
Ingredients
1 egg
30 gms poha (rice flakes)
100 gms potato
2 green chillies
20 gms roasted peanuts
1/4 tsp amchur (dry mango powder)
1/4 tsp garam masala powder
1/4 tsp red chilli powder
2 tblsp breadcrumbs
Salt to tasteOil for frying
Few coriander sprigs

Preparation
Boil, peel and mash the potatoes.
Wash the poha in a strainer.
Coarsely grind the roasted peanut.
Wash & chop the green chillies and corainder sprigs.
Add poha, peanuts, chillies, corainder leaves and spices to the mashed potatoes. Mix well and roll into desirable shapes.
Dip in beaten egg and coat with breadcrumbs.
Deep fry in oil till rolls golden brown.
Serve hot with tamraind chutney.

Bread Roll

Ingredients
2 Big Potatoes (boiled and mashed)
7-8 Bread Slices
Coriander leaves finely chopped
Green chilies (chopped)
Red Chili powder to taste
1/4th tsp Garam Masala powder
Oil for frying

Preparation
Add salt, chili powder, gram masala, green chilies and coriander leaves to the mashed potatoes, mix well.
Take some water in a bowl and dip a bread slice for few seconds. Squeeze the water from the bread by pressing between palms gently.
Place a tbsp potato mixture over the damp bread and roll and seal the edges of the bread in such a way that the filling does not come out from any part of the bread.
Repeat the same process for making more rolls. Heat oil in a kadhai and deep fry on medium flame till golden brown.
Serve bread rolls hot with green chutney and tomato sauce.


Bread and dahi sandwich
Ingredients
4-5 bread slice
one cup curd
1/4 tbs red chilli powder
3Green chilli
salt to taste
pinch of sugar
garam masala
pinch of black paper
2-3 coriender leaves
mustard seeds
curry leaves
oil

Preparation
Take curd put all ingridients like red chilli powder, black paper, salt, sugar, garam masala, make paste.
take bread slice cut it corner and make two piece fill the mixture between the slice.
heat the pan put mustard seeds and green chilli and all bread slices fry till its appears little brown.
Garnish with corriender leaves serve with chutney


Dhokla
Ingredients

350gms Gram flour (Besan)
1cup Curd (Stirred)
1tsp Green Chilies (paste)
1tsp Ginger (paste)
Salt to taste
1tbs Eno fruit salt
1/2tbs turmeric powder
1tbsp Oil
For TamperingFew Curry leaves
1tsp Mustard Seeds
2tsp Oil
Coriander leaves (chopped)
2-3 green chilies (vertically slit)

Preparation
In a bowl add gram flour (besan), Curd and water.
Mix well and make a smooth batter.
The batter should be of thick consistency.
Add salt and set aside for 4 hours covered with a lid.
Also add turmeric powder and mix well.
Keep the steamer or cooker ready on gas. Grease a baking dish (it should fit in the steamer or cooker). Now in small bowl take a tsp. of soda bi-carb or eno, 1tsp oil and lemon juice and mix well. Add this to the batter and mix well.
Pour the batter into the greased pan and steam for 10-12 minutes or till done.
Cool for sometime and cut into big cubes.
Heat little oil in a small pan and add mustard seeds and curry leaves allow to splutter.
Remove and pour it over dhoklas.
Garnish the besan dhokla with coriander and slited green chilies. Serve with hari chutney.


chat-pata Masala Papad
Ingredients
One papad
one onion
one Green chillie
one tomato
corrinder leaves
papar masal
salt to taste
lemon

preparation
Microwave the lijat papad for 1 min .It would be crisp.
cut down theonion, tomato, corrinder leaves, green chilli in a small bowl .Add salt and also pour the lemon juice.chat-pata Masala papad is readyyyy.....yummy

Allo Ki Chat

Ingredients
4 medium potatoes
1/4 cup imli ka ras
1 teaspoon salt.
1 teaspoon chilli powder
1.5 teaspoon chat masala
1/2 teaspoon khati powder
2 medium tomatoes, diced
1 medium onion sliced
3 - green chillis chopped
2 tablespoons coriander leaves, chopped

Preparation
Boil potatoes in plenty of water until tender, about 20 minutes. Peel the potatoes and place them in refrigerator until cold.
Cut them into small cubes and keep aside.
In a small bowl, put together imli ka rus, salt, chili powder, khati powder and chaat masala, stir to mix the ingredients.
In a large bowl combine potatoes, tomatoes, onions, green chilies and coriander leaves.
Pour imli mixture over potatoes mixture and stir gently with a wooden spoon to coat the potato with spices. Serve warm or cold. To serve warm microwave for 1 minute

vada Pav
Ingredients
4 Boiled Potatoes
2 Cups besan
2 Garlic flakes
1 Ginger
2 Chopped onions
1 tsp Cumin seeds
1 tsp Turmeric powder
little coriander
Salt to taste
Oil for deep frying
5 Pav

preparation
add turmeric powder, salt to besan and make a mixture.
Add water to the mixture and make batter of medium consistency.
Peel the potatoes and mash it by hand. Make a paste of garlic and ginger. Add garlic ginger paste,coriander to mashed potato. Make small balls of mashed potato mixture.
Heat the oil. Dip each ball in the batter and fry the balls till they turn golden brown. Split the pav keeping the base intact. Place the vada into it. Vada Paav is ready.

Kulcha

Ingredients
200 gms Chana
40 gms Tomatoes
100 gms Onions
2 tsp Cumin seeds
1 tsp Red chili powder
2 tsp Pepper
5 Garlic flakes
2 Cinnamons
300 gms White flour
200 ml Curd
1/4 tsp Cooking soda
1 Cup Oil

Preparation
Chop the onions and tomatoes. Make a paste of garlic,cumin seeds,cinnamons,red chili powder. Mix chopped onions and tomatoes to the paste
Heat the oil. Fry the paste well Now add chana. Pressure cook it for 15 minutes. Chana is ready. Mix white flour, curd and cooking soda Add water to this mixture and make dough out of it.
Make chapattis out of it and stuff onions in it. Now make thin chapattis and cook it on tawa. • Serve it with hot chana.

Sev Puri
Ingredients
2 Cups rava
100 gms Sev
1/2 Cup curd
1 Cup boiled potatoes
1/2 Cup chopped onion
1 tsp Chat masala
1 tsp Chilli powder
1 tsp Cumin powder
4 tbsp Tamarind chutney
2 tbsp Green chutney
1 Cup water
Salt to taste

Preparation
Cut boiled potaoes into cubes Mix rava, salt and water. Knead it to make dough. Keep it in a wet cloth for 20 minutes. Make medium sized balls from this dough. Cut small puris from the balls with it a cutter. Heat the oil. Fry the pooris till they turn light brown and crisp. Place them on a plate. Put sev, cubed potatoes, and curd. Add tamarind and green chutney. Sprinkle chilli, cumin and chat powder. Sev Puri is ready.