ALOO CHAAT

ALOO CHAAT

Aloo chaat is a simple snack made with potatoes and chaat chutneys. This sweet spicy and sour tangy aloo chaat is also a popular street food which is made by deep frying the potatoes.

Ingredients:

For frying potatoes:
2 large or 3 medium potatoes

Oil for frying

Other ingredients:

1/4 tsp black pepper powder

1/2 tsp Kashmiri red chili powder

1/2 tsp roasted cumin powder

1/2 tsp dry mango powder (amchur powder)

1/2 tsp chaat masala powder

Salt as per taste

2 tbsp finely chopped coriander leaves

1 tbsp sweet tamarind chutney

1 tbsp green chutney

2 tsp lemon juice

Recipe:

Frying potatoes:

1. Rinse potatoes and then peel them. Chop the potatoes in small bite sized cubes.
2. Heat oil in a frying pan or kadai. Keep the flame to medium. Add the potato cubes to fry.
3. When one side become light golden, turn over and fry the second side. Keep on turning the potatoes as required for even frying.
4. Fry till the potatoes turn crisp and golden. Make sure to fry well so that the potato cubes are not raw or half cooked from the center.
5. Remove with a spoon. Place the fried potatoes on kitchen paper towels.

Making aloo chaat:

1. When the potatoes are still hot, take them in a mixing bowl.
   Add all the spice powders mentioned above. You can adjust spice powders as per your requirements.
2. Also add black salt or white salt as per taste. 
3. Add 2 tablespoons finely chopped coriander leaves. 
4. Toss and mix well.
5. Then sweet tamarind chutney and green chutney.
6. Add 1 to 2 teaspoons lemon juice or add as per taste.
7. Toss and mix everything very well, so that the chutney, spice powders and lemon juice is evenly coated on the fried potatoes.
8. Place the aloo chaat in a serving bowl.

Serve aloo chaat as an evening snack or a starter snack. 

Enjoy and keep showering your love.

TAMARIND CHUTNEY

TAMARIND CHUTNEY

Tamarind chutney is also known as saunth chutney or sonth chutney or imli ki meethi chutney in north India. This sweet tamarind chutney is spiced with dry ginger powder. Dry ginger or dry ginger powder is also called as Saunthor Sooth in hindi. hence the name of this chutney.

Ingredients:

1/2 cup tamarind

3-4 tbsp jaggery

1 tsp dry ginger powder/saints powder

1 tsp red chilly powder

1/2 tsp freshly roasted cumin powder

Black salt

2 cups water

Recipe:

1. Remove the seeds and soak tamarind in 1 cup of hot water. After sometime squeeze all the imli and form a thick pulp of it .
2. In a pan, add 1 cup of water and tamarind pulp, cook for sometime.
3. To this, add salt, red chilly powder, dry ginger powder, cumin powder and jaggery.
4. Cook for 4- 7 minutes, adjust salt and jaggery if needed.
5. Once the chutney gets cool, blend the mixture in a food processor to smooth paste. ( add 1/4 cup water or less if needed ) 
6. Strain Imli Chutney/Tamarind/Meethi chutney through a strainer.

Enjoy and keep showering your love.

GREEN CHUTNEY

GREEN CHUTNEY

Ingredients:

1 cup coriander

1/4 cup pudina/mint

2 green chilli

1 clove garlic

1 inch ginger

3/4 cup hung curd

1/4 tsp cumin powder/jeera powder

2 tbsp lemon juice

1/4 tsp chaat masala

1/4 tsp salt

Recipe:

1. In a small blender take 1 cup coriander, 1/4 cup pudina, 2 green chilli, 1 clove garlic, 1 inch ginger and 2 tbsp lemon juice.
2. Blend to smooth paste adding water only if required.
3. Add in 3/4 cup hung curd.
4. Also add 1/4 tsp cumin powder, 1/4 tsp chaat masala and 1/4 tsp salt.
5. Whisk smooth making sure the curd blends well with spices.
6. Finally, serve dahi chutney with paneer tikka, bread pakoras, chap or cutlet.

Enjoy and keep showering your love.

BREAD PAKORA

BREAD PAKORA

Bread pakora is a popular breakfast, tea time snack and a popular street food of India, mainly in Mumbai and is a popular and tasty snack of deep fried bread fritters from the North Indian Cuisine, especially Punjabi Cuisine. One gets to see these even in the tiffin centers & restaurants across India. There are 2 ways these are made, First one is plain bread pakora and the other is potato stuffed one. the recipe is common snack especially in wet and winter season and a popular selling snack in the hilly area tourist destination. These deep-fried snacks are stuffed with spiced potatoes served with green chutney or imli chutney.

Ingredients:

6 slices Bread

Oil as needed for shallow or deep frying

For stuffing:

1+1/2 cups potatoes cubed (3 medium)

1/4 cup green peas (optional)

1 tsp oil

1 sprig curry leaves (optional)

1/2 tsp mustard (optional)

1 pinch asafoetida (hing)

2 green chilies chopped

1/2 tsp ginger paste

3 tbsp coriander leaves finely chopped

1/2 tsp red chili powder

1/2 tsp Garam masala

1/8 tsp turmeric

1/2 tsp salt (adjust to taste)

For batter:

3/4 cup gram flour (besan)

1/2 teaspoon red chili powder

1/8 teaspoon turmeric

1/2 teaspoon salt (adjust to taste)

1/2 to 3/4 teaspoon carom seeds or ajwain

Water as needed

Recipe:

Make stuffing:

1. Steam or boil potatoes just until done without making them mushy.  
2. You can also boil the potatoes in a cooker for 2 whistles. I prefer to steam them as it is easy to keep an eye.
3. You can skip green peas. If using then steam the green peas too along with the potatoes.
4. Mash them well and set aside.
5. Heat oil in a pan and crackle mustard. 
6. Then saute ginger, green chilies and curry leaves until it begins to smell good. Off the stove.
7. Add red chili powder, garam masala and turmeric. Mix well.
8. Transfer mashed potatoes, peas and salt. Mix everything well. Cool this.

How to make bread pakora:

1. Arrange 3 bread slices on a chopping board or plate.*Optional – If you have green chutney or sauce, you can also smear that to one of the slices.
2. Place the potato mix over 3 bread slices. Cover each slice with another one. Set these aside.
3. Heat oil in a pan for shallow or deep frying. You can use as less as possible if using a nonstick pan.
4. While the oil heats prepare the batter. In another bowl, mix together besan, ajwain, red chili powder, salt, and turmeric. 
5. Pour water just enough to make the batter that is neither too thick nor too thin. It must be similar to the mirchi bajji batter.
6. Check if the oil is hot by dropping a little amount of batter in the oil. The batter has to rise without browning.

Frying bread pakora:

1. Place each sandwiched bread in the batter and gently coat it with the batter on both the sides. You may need to use both your hands.
2. Gently slide this to the hot oil and do not disturb it for a minute.
3. You can add 2 or more pakoras in one batch.
4. Fry bread pakora until golden on both the sides on a medium heat.  
5. Flip when one side is golden and fry.
6. Repeat frying the rest of bread pakora in batches. Remove to a colander or kitchen tissue.
7. Cut in between to 2 triangles.

Serve bread pakora hot or warm with green chutney or sauce.

Enjoy and keep showering your love.

VERMICELLI CUPS WITH VANILLA CUSTARD

VERMICELLI CUPS WITH VANILLA CUSTARD

Vermicelli cups also known as sevaiyan katori is a delicious dessert with layers of crispy crunchy vermicelli (sevaiyan) and a rich creamy custard filling in it. It a fun to make and fun to eat dessert that your whole family will love. This crunchy vermicelli in combination with custard tastes heavenly. 

Ingredients:

For the cups:

150 gram vermicelli

2 tbsp butter

1/4 cup condensed milk

For the custard:

1 cup milk

2 tbsp sugar

1 tbsp custard powder

Recipe:

1. Crush the vermicelli into small bits.
2. Heat a pan and add the butter to it. Add vermicelli and roast it until the vermicelli turns golden brown.
3. Add condensed milk. Mix it into the vermicelli and switch off the flame.
4. Grease the muffin moulds (or use katori if you do not have moulds) with butter.
5. You have to be quick in the coming step as the condensed milk begins to harden when it starts cooling.
6. Place 2 tablespoon of the vermicelli in a silicon muffin mould (or cupcake mould) and press with a spoon or fingers to form a cup.
7. Make sure you keep the bottom of the cups thick so that the custard does not leak.
8. Allow them to cool. Meanwhile let’s prepare the custard.
9. Add the custard powder, sugar and 1/4 cup milk into a saucepan and whisk until the custard powder is well blended with milk (make it a lump free mixture).
10. Now add the remaining milk and mix well.
11. Cook the mixture on medium-high heat stirring constantly. Constant stirring helps prevent scorching at the bottom.
12. The mixture will slowly thicken. Reduce the heat to low and cook for 3 minutes.
13. Switch off the flame, pour the custard into a bowl and let it cool completely.
14. While the custard is cooling, unmould the vermicelli cups gently and arrange it on a serving plate.
15. Spoon the cooled custard into the bowls. Top them with fruits and nuts of your choice, Serve immediately.

Do try these dessert cups and let me know how you like it.

Enjoy and keep showering your love.

NUTELLA MILKSHAKE

NUTELLA MILKSHAKE

I dont have to tell you how good this milkshake is because i am sure you know if nutella is added to anything it taste wonderful. I am a complete nutella freak, moreover anything chocolate is in my plate. It is a pretty easy milkshake to make.

Ingredients:

1 cup cold milk (previously boiled and cooled)

2 tbsp sugar

2 tbsp Nutella

1/4 tsp Vanilla Essence

Icecubes as needed

Recipe:

1. Take everything in a blender and puree till frothy.
2. Pour into serving glass and enjoy.

Hope you will give this a try and let me know how it turns out for you.

Enjoy and keep showering your love.

FRIED BURGER

FRIED BURGER

A popular classic burger recipe introduced by fast food chain- McDonalds to meet and suit the indian vegetarian market. The patties are very unique and is prepared mainly with mashed potatoes and green peas. McAloo tikki recipe from McDonalds involves a special sauce which is basically a combination of tomato sauce and mayonnaise. 

Ingredients:

For aloo patties:
2 potatoes, boiled & mashed
1/4 cup peas/matar, boiled

1/4 tsp turmeric/haldi
1 cup bread crumbs
1/2 tsp kashmiri chilli powder

1/2 tsp coriander powder
oil for deep frying
1/4 tsp cumin powder/jeera powder
1/4 tsp pepper, crushed
salt to taste
1/2 tsp ginger garlic paste
1/4 cup thick poha, washed

For maida-corn flour mixture and maida paste:

3 tbsp maida / plain flour / all purpose flour
2 tbsp corn flour
1/4 tsp pepper, crushed
1/4 tsp salt
1/4 cup water

Other Ingredients:

3 tbsp eggless mayonnaise
3 tbsp tomato ketchup
1 tsp chilli sauce
2 burger bun
1 tomato, slice
1 onion, rings

Bread crumbs

Recipe:

1. Firstly, heat a pan and add 2 tbsp oil. To this add the peas and sauté for a minute.
2. Now add the 2 boiled and mashed potatoes and spices.
3. Combine everything, let it cool and then prepare patties.
4. Dip into maida paste and roll in bread crumbs.
5. Deep fry in hot oil till it turns golden and crisp.
6. Cut half the burger bun and spread a tsp of prepared burger sauce on both sides.
7. On bottom side of bun place the prepared aloo patties.
8. Again spread a tsp of burger sauce.
9. Place 2 slice of tomato and 2 rings of onion.
10. Cover with burger bun and press slightly.
11. You can serve aloo tikki burger as it is with french fries or potato chips but I decided to fry it and make it much more crispier and tastier.
12. For this, I took the wet maida mixture and dipped the burger in it.
13. Roll it into the bread crumbs and then dip it again in the maida mixture and again in bread crumbs. Fry this.

Cut into half and enjoy.

Enjoy and keep showering your love.