[jogi]

Dahi Bhalla Chaat

Dahi Bhalla Chaat Ingredients

1 c urad dal
1 kg yoghurt
2 tsp roasted cumin powder
1 tsp red chilli powder
1 tsp kala namak
salt to taste
1 inch ginger julienned
oil for frying
3 tbsp chopped coriander leaves
15-20 raisins
1 green chilli, deseeded and slivered
mint chutney
tamarind chutney

Method for Dahi Bhalla Chaat

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 the chaat, 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.

[jogi]

Mint Chutney

Mint Chutney Ingredients

1 Mint leaves
2 Garlic flakes
1/2 tsp Tamarind paste
3 Green chilies
1/4 water

Method for Mint Chutney

Wash and clean the mint leaves, then pluck it from its soft stem.

Put this leaves in the mixer and half grind it and then softly squeeze out the juice.

Again put these half squeezed leaves in the mixer and add all the other remaining ingredients.

Grind it till chutney turns smooth.

[jogi]

Aloo Samosa

Aloo Samosa Ingredients

PASTRY:
1/2 cup all purpose flour
1/2 tablespoon sooji
1/4 teaspoon salt
1 tablespoons+ 1 teaspoon oil
1/4 cup -1tablespoon look warm water

FILLING :
3 red large potatoes
1/2 cup green peas
2 chopped green chilly seeded
1 teaspoon grated ginger
1/2 teaspoon cumin seed
1 teaspoon coriander powder
1/2 teaspoon garam masala (garam masala is a mixture of different spices)
1 teaspoon mango powder
2 tablespoons oil

Method for Aloo Samosa

To prepare the 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.

[jogi]

Vegetable Kababs

Ingredients

3 potatoes, boiled, peeled and mashed
1/2 cup boiled peas
1/4 cup carrots, chopped finely and boiled
1/2 cup french beans, chopped finely and boiled
4-5 green chillies
1 tbsp. plain flour
1 tsp. cornflour
1/4 cup rawa (semolina) or fine breadcrumbs
1/2 tsp. pepper powder
salt to taste
1/4 tsp garam masala
1/4 tsp ginger paste
oil to deep fry

Method

1. Mash all the vegetables
2. Mix together all ingredients except rawa or breadcrumbs.
3. Shape into patties with a greased hand.
4. Roll in crumbs or rawa. Heat oil to deep fry.
5. Fry in hot oil on medium, till crisp and brown.
6. Turn, repeat for other side.
7. Drain on kitchen paper or rack.
8. Serve hot with green and tamarind chutneys or tomato sauce

[jogi]

Pao-bhaji

Ingredients:
675 gm / 1 ½ lb - potatoes
100 gm ½ cup - ghee
4 - green chillies
15 gm / 5 tsp - ginger
250 gm / 1 cup - tomatoes
4 - whole red chillies
5 gm / 1 tsp - ginger paste
5 gm / 1 tsp - garlic paste
Salt
75 gm / 5 tbs - butter
10 gm / 2 tsp - garam masala
20 gm / 1/3 cup - coriander
30 ml / 2 tbs - lemon juice
4 - buns

Method:

1. Boil potatoes, cool, peel and dice.
2. Remove stems, wash, slit, deseed and chop green chillies.
3. Scrape, wash and chop ginger.
4. Wash and chop tomatoes.
5. Clean, wash and chop coriander.
6. Pound red chillies with a pestle.
7. Cut buns into halves, horizontally.
8. Heat ghee on a large pan, add green chillies, ginger and tomatoes, sauté over medium heat for 2-3 minutes, add red chillies and potatoes, reduce to low heat and with a metal spatula simultaneously mash and stir for 5 minutes.
9. While stirring keep sprinkling the ginger and garlic paste dissolved in 90 ml / 6 tbs of water.
10. Adjust the seasoning.
11. Increase to medium heat, add two-thirds of the butter and stir constantly until the butter is incorporated.
12. Sprinkle garam masala, coriander and lemon juice, and stir.

[jogi]

Palak kofta

Ingredients:
Ingredients for the filling:
15 gms - oil
60 gms - paneer
15 gms - finely cut ginger
½ tsp - red pepper
40 gms - finely chopped spring onions
1 - green chilli
¼ tsp - salt
¼ tsp - garam masala

Ingredients for palak balls:
650 gms - palak
2 - green chillis
4 - cloves of garlic
¼ tsp - garam masala
15 gms - ginger
¾ tsp - salt
30 gms - gram flour

Ingredients for the gravy:
115 gms - oil
½ tsp - red pepper
2 - chopped green chillies
1 tsp - sugar
½ tsp - garam masala
15 gms - ginger
8 - cloves of garlic
115 gms - chopped onions
1 - dessertspoonful ground coriander seeds
115 gms - grated onions
250 gms - tomatoes
1 ½ tsp - salt
300 ml - water or whey
1 tbsp - chopped fresh coriander leaves

Method:

1. For the filling: Heat the ghee, fry the onions lightly. Add crumbled paneer, the finely cut ginger and green chillies, salt, red pepper and garam masala. Stir a little, cool and divide into 12 to 16 equal parts.
2. For the palak puree: Wash the palak and cook with the addition of any water. Add ginger, green chillies, garlic and the salt. When tender, dry the liquid and finally grind the cooked palak fine. Add gram flour and garam masala. Mix thoroughly and divide the mixture into 10 to 12 equal parts.
3. For the palal balls: Flatten then, place a teaspoonful of the filling on each one and roll into a round ball. Fry on medium fire till golden brown. Remove from the ghee, drain off and leave them till required.
4. For the gravy: Heat the ghee, add the onions and fry until light brown. Remove from the fire, add red pepper and stir till the colour of the red pepper comes into the ghee. Add salt, ground ginger, garlic, ground coriander seeds and sliced tomatoes, cook until the masalas is fried and the ghee separates from it. Then add green chillies, sugar, and the water and simmer until the raw flavour of the garlic disappears. Lastly add the palak balls and heat through.
5. Serve immediately, sprinkled with chopped fresh coriander leaves and garam masala.

[jogi]

Brinjal curry

Ingredients:
2 - brinjals (375 gm / 13 oz each)
Groundnut oil to deep fry
Chaat masala to sprinkle
2 kg / 4 ½ lb - tomatoes
75 ml / 1/3 cup - groundnut oil
100 gm / 1/3 cup - onions
80 gm / ½ cup - garlic
20 gm / 2 tbs - ginger
5 gm / 1 tsp - red chilli powder
Salt
1 kg / 4 ½ cups - yoghurt
20 gm / 1/3 cup - coriander
30 ml / 2 tbs - lemon juice

Method:

1. Remove stems from brinjals, wash, slice ends, and cut each into roundels of equal thickness.
2. Heat oil in a wok and deep fry the roundels over medium heat until cooked. Remove.
3. Lightly grease a roasting tray, arrange the slices in it without over-lapping, and sprinkle chaat masala.
4. Tomato sauce: Blanch tomatoes, remove the skin, deseed and roughly chop.
5. Peel, wash and finely chop onions.
6. Peel and finely chop garlic, reserve 10 gm / 1 lb for the yoghurt topping.
7. Scrape, wash and finely chop ginger.
8. Heat oil in a wok, add onions and sauté until light brown.

[jogi]

Chicken Curry

Ingredients:

1 kg chicken, washed and cut into medium sized pieces

1/2 cup yogurt

juice of 1/4 lemon

1/4 tsp turmeric

1 tsp chilli pwd

1 tbsp coriander powder

1 tsp fennel pwd (saunf)

1 tbsp poppy seed paste

1 onion, coarsely crushed

garam masala pwd (1″ dalchini and 4 cloves finely ground)

fresh coriander leaves for garnish

salt to taste

1 1/2 tbsps oil

Make a paste:

4-5 green chillis (adjust to suit your spice level)

1 1/2″ ginger

4-5 cloves garlic

5-6 mint leaves

1 tbsp fresh coriander leaves

1 Marinate the chicken in yogurt, coriander pwd, turmeric pwd, lemon juice and ground paste for 10 mts.
2 Heat oil in a cooking vessel, add the crushed onions and fry till transparent.
3 Add the marinated chicken and cook on high heat for 4-5 mts, combining the ingredients once in a while.
4 Reduce to medium heat, add the salt and poppy seed paste and combine well. Let the chicken cook in this paste for 8-10 mts, uncovered. Cook till oil separates. Add one cup water (add more water if you want more gravy) and combine.
5 Finally add the fennel pwd and garam masala pwd, combine well and remove the contents to a pressure cooker. Pressure cook the chicken for 3-4 mts or upto one whistle. Turn off heat and garnish with fresh coriander leaves.
6 Serve hot with white steamed rice, coconut rice or rotis.

[jogi]

Spiced Curry Leaf Rice

Ingredients:

3 cups cooked and cooled white rice (each grain should be seperate)

1 1/4 cups fresh curry leaves

1 tbsp split gram dal

1/2 tbsp bengal gram

8-9 black pepper corns

pinch of turmeric pwd

2 tsps oil

salt to taste

For tempering/poppu/tadka:

1 tsp oil

1 tsp mustard seeds


1 Heat a tsp of oil in a heavy bottomed vessel and add the dals and toss them till they turn red. Add the pepper corns and toss for a minute. Turn of heat and cool.
2 In the same vessel, heat another tsp of oil and add the curry leaves and on low-medium heat, toss them constantly till they change color and turn crisp. Don’t burn them. This could take about 4-5 mts. Turn off heat and cool.
3 Grind the toasted dals and pepper corns to a coarse powder. Add the toasted curry leaves and grind to a coarse pwd. Remove and keep aside.
4 Heat oil for tempering in the same vessel, add the mustards seeds and let them splutter. Add the asafoetida and toss for a few seconds. Turn off heat.
5 Add the cooked rice to the tempering, sprinkle salt and turmeric pwd. Add the ground curry leaves-spices pwd and combine till well blended. Adjust salt.
6 Serve hot with yogurt (perugu) or pachadi of your choice.