Aloo ka Bhujia

Ingredients:

• 2 - Potatoes, sliced into long pieces(similar to those for french fries)
• 1 tsp - Zeera
• 2 nos - Whole dry red chillies
• 1 tsp - turmeric powder
• 2 tbsp - Oil or mustard oil
• Salt to taste

Method:

• Heat some oil in a kadhai and splutter zeera. Add the red chillies and saute.
• Add the cut potatoes and sprinkle turmeric powder and salt and mix well.
• Add some water and cover it up and cook till the potatoes are done.
• Now let the potatoes to fry for sometime in the kadhai. Serve hot with rotis or paranthas

Sattu Parantha

Yet another bihari dish. Courtesy my bihari neighbour!!
This is probably one of the easiest stuffed paranthas I have had coz it requires no boiling, grating or mashing for the prepartion of the stuffing!! You just need to powder some roasted chana dal and store. When required mix all the masala and its ready. Roasted chana dal is very easily available in Indian supermarkets. Please do not confuse sattu with besan as both are different. Now please do not ask me how are they different, as I just know it is different.

Sattu mixed with water, lime, and salt or sugar is had to cool your body during summers in Bihar, says my neighbour. So obviously one can understand how good it would do to your body. Apart from that it is full of fibre and is extremely nutritious. Sattu is popularly used to make stuffed pooris, paranthas and yet another Bihari delicacy called Litti.

Ingredients:

For dough:

• 3 cups - Wheat flour
• salt to taste
• water to kneed

For stuffing:

• 2 cups - Sattu
• 3cloves - Garlic,
• 1 - Onion, finely
• 1 - Green Chili, finely
• 2 tsp - Coriander leaves, chopped
• 1 tbsp - Lime
• 1/4th tsp - Ajwain or carom seeds
• 1 pcs - Green or Red ChillyPickle
• Salt To taste
• 1 tbsp - Mustard Oil

Method:

• Kneed the wheat flour to make a little hard dough.
• Mix all the ingredients and make the stuffing.
• Divide the dough into small portion and roll it into round shape. Apply some oil on to the inner side for the roti so that its puffs up when cooked.
• Place a portion of the sattu mixture (approx 2tsp) in the middle, enfold the filling and pinch off the excess dough.Then roll out into parantha.
• Cook on hot tawa, applying oil/ghee(prefer ghee) till both sides are cooked and golden brown in colour.
• Serve with aloo bhujia or baigan bharta or choley masala along with beaten curd.
  
  
  

Pathiri or Rice Roti

This is one of my most favorite kerala delicacies. I just love it. I have had really good ones from lot of restaurants in Kerala but I equally love the pathiri my mom makes. And I proudly present the yummy soft pathiris made by my mom as I still have not been able to master the skill to make these lovely rice rotis.
Making pathiri is actually a skill, which comes out of practice and perfection. There are 3 stages in it and all the 3 stages are very important. Making the perfect dough, rolling it into nice perfect rounds and cooking it... ha ha ha...in short its a pretty difficult task. But all the hardwork is worth it!!
Ingredients:

• 2 cup - Rice Flour
• Water
• Salt to taste

Method:

• Heat water and salt in a vessel.
• When it boils well, put the rice flour into it and mix well with a spoon till it kind of binds. This should be done on low flame.Remove the vessel from fire and allow the content to cool. Knead it to a fine dough using hand without adding water. Ensure that the dough should not stick to the walls of the vessel. (Note:-This kneading part has to be done before the flour is completely cooled.)
• Make it into small lemon sized balls.
• Roll the ball on some rice flour and roll it into rotis. Make it as thin as possible. Dont worry about the shape as you may cut it into perfect round shape using a round and sharp edged steel plate.
• Heat a flat heavy bottom tawa and cook both sides till done. Make sure that its cooked on medium flame and try pressing the rotis gently with a cloth so that it puffs up.Serve hot with chicken curry.
  

Chicken Curry

I very well remember that I made chicken curry for the first time in my life when I was around 12-13 year old. It was during one of those summer holidays which I spent at my uncles place when my cousin sister and I for a change ventured into the kitchen. She, I must say, knew a lot of cooking when compared to me those days!! Come on, now how can u expect somebody in their early teens to be interested in cooking when there are so many other exciting things in the world to venture!! ;)
So yeah, this chicken curry is the simplest one and very yummy too!!
Ingredients:

• 1/2 kg - Curry cut chicken pieces
• Oil (Quantity depends upon you, more oil-more tasty, less oil-more healthy)
• Cloves(4 nos), Cardomom(2 nos), Cinamon(1" stick), Bay leaf(1 No), Fennel/saunf(1/2 tsp)
• 2 - large onions, chopped
• Coriander powder(3 tsp), Chilly powder(2 tsp), Turmeric powder(1 tsp) - make a paste of all these by mixing some water
• 1 - Tomato
• 2 tsp - Ginger garlic paste
• Water
• Salt
• 2 sprigs - Curry leaves
• Handful of coriander leaves

For marination:

• 1 tbsp - Ginger garlic paste
• 1 tsp - pepper powder
• 2 tsp - Red chilly powder
• 1 tsp - turmeric powder
• 1 tsp - Lime juice

Method:

• Marinate the chicken for 1 hour with all the masala.
• Heat oil in pressure cooker. Saute in all the spices.
• Add the onion and saute. When golden brown add the ginger garlic paste and the wet masala paste and saute. Add the tomato and saute till oil separates. Add the fresh curry leaves too.
• Empty the marinated chicken and pressure cook till done. I generally allow 2-3 whistle to come.
• Garnish with coriander and serve hot with pathiri, appam or roti.

Mattar Parantha

Ingredients:

For the stuffing:

• 1 cup - Fresh Green peas
• 1 tsp - Oil
• 1 tsp - Zeera
• 1 - Onion, chopped
• Handful of coriander leaves, chopped
• 2 - Green chillies, chopped
• 1/2 tsp - Lemon juice
• 2 tsp - Gravy of Mirchi(green/Red) pickle
• 3-4 drops - Mustard oil (optional)
• Salt

For dough:

• 2 cup - Wheat flour
• Water to kneed
• Salt to taste
• Ghee

Method:

• Heat some oil in a pan and splutter some zeera. Add the green peas and salt and cook till soft
• Chop the cooked peas coarsely. Mix all the ingredients with the peas and keep aside.
• Kneed the flour into a soft dough
• Like any other normal paranthas fill the stuffing and cook on a tawa. Apply some ghee on both the sides and cook till done.
• Serve hot with a dollop of butter on it

Soya Bean - Snake gourd Curry

Recently the intake of soyabeans in any form available has been recommended by health conscious people across the globe. I somehow never had any particular liking towards it. But eversince I started reading about these small wonder beans I began developing some kind of respect towards them. Now soya milk taste funny to me so consuming it is out of question. Tofu can never replace our good old paneer. So the best thing is to eat the beans in this wonderful and easy recipe. Another good part of this dish is that I can camouflage another vegetable which is rather very bland and is found in south India in abundance.

Ingredients:

• 1/2 cup - Soya bean, soaked for 3 hours
• 1/2 cup - Snake gourd, diced
• 1/2 tsp - Zeera
• 1 tbsp - Oil
• 1 - Onion, chopped
• 1 - Tomato, Chopped
• 1 tsp each - Ginger & garlic paste
• 1 tsbp - Coriander powder
• 1/2 tsp - Turmeric powder
• 1 tsp - Chilly Powder
• 2 tsp - Garam masala powder
• 1 cube - Maagi tastemaker(Optional)
• Water
• Salt to taste
• Coriander leaves to garnish

Method:

• Heat oil in a pressure cooker, splutter the zeera
• Saute in onions till golden brown. Add all the masala powders leaving garam masala and maagi tastemaker. Saute till oil separates. Saute in the tomato well.
• Add the beans and snake gourd and fry a little. Add the garam masala and required water and mix well. Pressure cook till the soyabean is done. It generally takes 9-10 minutes after simmering the gas post the first whistle.
• When done sprinkle the maagi taste maker and mix well. Garnish with fresh chopped coriander leaves and serve hot with roti

This recipe is participating in the curry mela held by Cook4allseasons by Srivalli http://cooking4allseasons.blogspot.com/2008/07/announcing-curry-mela-event-to.html

Crispy Chicken & Cheese rolls

Ingredients:

• Half inch chicken cubes
• Lemon juice
• 1 egg
• Pepper
• Salt to taste
• Coriander leaves
• Cheese cubes
• Bread crumbs
• Oil to fry

Method:

• Marinate chicken cubes in lemon juice, egg, pepper, salt and coriander leaves mixture for half an hour
• Pierce it on to a satay stick/toothpick alternately with cheese cubes
• Dip it in the batter and roll it in bread crumbs and deep fry it
• Serve with mayo and tomato ketchup
  

Rolls

I never knew the abcd of baking apart from thriving on the baked stuff from various joints in my hometown or for that matter any place I have been. My favorite being Oven, in Kochi!! The chicken puff we used to get there was unmatchable.
It was this love for the crusty, crunchy, heavenly smelling baked items that provoked me to take lessons from one of the renowned culinary tutors in Kochi, Mrs. Anita Isaac. She is too good at it man!! I must say, she made baking look so easy.. I still remember the amazing smell in her kitchen and this huge lady with sharp voice always in the midst of food!! And I always wondered how lucky her children must be!!

Ingredients:

For bread base:

• 1 cup - Maida
• 1/2 tsp - Sugar powder
• 1/2 tsp - Instant yeast
• Salt to taste
• 1/2 Tbsp - Butter, at room temperature
• 1 - Egg
• 1 tbsp - Butter, at room temperature
• Lukewarm water or milk

Method:

• Sieve maida with salt. Mix in sugar powder and yeast
• Add water or milk and kneed into a soft dough. The dough should not be tough/tight as it would hamper the yeast to grow
• Now add the butter and kneed again
• Cover the dough with a wet muslin cloth until it rises to double size
• Once done, remove the cloth and punch down and kneed again.
• Roll into the desired shape and fill the filling** and allow it to rise for another 15 minutes.
• Give an agg wash and bake it on 200 degree celcius for 20 minutes or until golden brown.
• Once removed out of the oven it would be rock hard. Give it a butter wash and leave it for 15 minutes. It would become soft once cool.

**For filling:

You may prepare a filling of your own choice. I boiled some eggs and sliced it. Sauted some onion and added some cabbage and sauted well. Added salt, pepper and some oregano. Mixed into the sliced eggs and filled into the rolls.

Carrot Rice

I still remember my schooldays and mostly the lunch break time. We used to eagerly wait to see whats in our friend's tiffin box. Out of all sorts of food I have tasted from my friends/gangs dabbas, my all time favorite had been carrot rice, which one of my friend used to bring. Whenever I asked for the recipe both she and her mother used to keep mum. I still wonder why? So, one day I decided to try it out on my own. Now, the version I have here might not be the replica of my friends mom's carrot rice but it surely taste good. These days whenever I am at home alone and lazy to prepare a whole meal I go for something like this- quick and yummy!!
Ingredients:

• 1 cup - Rice, cooked and drained
• 2 tbsp - Ghee
• 1 tsp - Fennel or Saunf
• 1 - Onion, thinly sliced
• 3 No - Big carrots, peeled and grated
• 1 tsp - Red chilly powder
• Salt to taste
• 1/4 cup - Coriander leaves, chopped

Method:

• Heat a kadhai with the ghee. Splutter the saunf and saute the onions till transparent
• Add the carrot and saute till cooked. Add in the chilly powder and salt. Saute
• Add the cooked rice and mix well till the moisture in the rice is completely gone.
• Garnish it with the chopped coriander leaves.
• You may serve it hot with anything like aachar, curd, pappad or have it just like that.

Paneer Butter Masala

Ingredients:

• 250 gms - Paneer cubes
• 2 Nos - Large Onions, chopped
• 2 Tbsp - Dhania powder
• 1 tsp - Turmeric powder
• 1 tsp - Zeera
• 1 tsp - Chilly powder
• 1 tsp - Garam masala powder
• 2 tsp - Ginger garlic paste
• 2 nos - Tomato(pureed)
• 2 tbsp - Butter
• 1 tbsp - Oil
• 2 tbsp - Cream

For marination:

• 1 tbsp - Ginger garlic paste
• 3 tbsp - Curd
• 1 tsp - Chilly powder
• 1 tsp - Lemon juice
• Salt to taste

Method:

• Mix together all the ingredients for marination with the cut paneer peices and set aside for 1 hour.
• Grill it on an oven till done. If an oven is not available, lightly fry the paneer in some butter till golden brown.
• Heat a kadhai, fry half of the chopped onions till golden brown and grind with zeera, ginger-garlic paste, chilly powder, dhania powder, and turmeric powder.
• Heat the kadhai with butter and add rest of the chopped onions. Saute and add the masala paste and saute well for 3 minutes.
• Add the tomato puree, salt and some water and bring it to boil.
• Add the fried paneer and simmer for 10 minutes.
• Add the garam masala powder.
• Add the cream and simmer for another 3 minutes and garnish with coriander leaves.
• Serve hot with Roti, parantha or poori

Chicken Noodle Soup

I generally make this soup on one of those damp rainy days and pour it my coffee mug and sip and slurp it standing in the balcony of our apartment. And unknowingly I am taken back to my MBA days in Bangalore, when my roomie and I used to sneak and prepare Maagi chicken noodle soup using our electric heater(which was supposedly banned in the hostel due to the bombastic bills) during one of those wintery nights and sip it from our mugs snuggling inside the blankets. We used to have those soups after our dinner just to keep us awake till 2 in night so that we could yap, gossip and bitch about the whole world laying asleep outside our room.

Ingredients:

• 1 - Chicken breast/Thigh
• 2 cups - Water
• Salt to taste
• Pepper powder according to your taste
• 1 tbsp - Butter
• 1 tbsp - Cornflour
• 1/4 cup - Carrot & beans chopped
• 1/4 cup - Noodles, cooked and strained
• 1/2 tsp - Oregano

Method:

• Cook the chicken in the water till soft. Strain the chicken and keep aside. Keep the broth, season it with salt. Shred the the cooked chicken.
• Heat some butter in a pan and and saute the shredded chicken well. Add salt and pepper also. Keep it aside.
• Heat some more butter in the same pan and saute the cornflour till it turns golden brown.
• Now add the chopped carrots and beans and saute once again. Add the chicken pieces also. Add the broth into the pan and bring it to boil. Simmer and stir it for a while till it starts turning thick.
• Just 2 minutes before turning off the gas, add the cooked noodles and bring it to boil again.
• Season with Oregano and serve hot.

Dahi wale Aloo

Potato is one of those vegetables which is inevitable in our diet. There cannot be a single day when I dont peel, boil, cut or mash potatoes. Thanks to my Hubby. Now, my husband and I are extremes on this issue-POTATO!! He loves it and I do not prefer it. Now tell me how can one eat potato every other day? But guess what I have been having it very fruequently that now I have started innovating with it so that it makes sense to my taste buds too!! Dahi wale Aloo is one such innovation which camouflages the taste of Potato and both of us are happy(he has his share of potato and I have a curry which is tasty!!)

Ingredients:

• 300 gms - Potatoes, boiled and pealed
• 1 tbsp - Oil
• 1 tsp - Zeera or Cumin
• 5-8 Nos - Black peppercorns
• 1 bay leaf
• Paste of 1 big Onion
• 2 Nos - Green chillies, slit
• 1 tsp - Ginger-garlic paste
• 1/2 tsp - Turmeric Powder
• 1 tsp - Red Chilly Powder
• 2 tsp - Coriander Powder
• 1 cup - Curd
• 2 tsp - Ghee or Butter
• 1/3 cup - Coriander leaves, chopped
• Salt to taste

Method:

• Heat oil in a pan. Put cumin seeds, pepper and bay leaf and saute.
• Add the onion paste and saute till golden brown. Add the Ginger-garlic paste and green chillies and saute for a minute.
• Add the red chilly, turmeric, coriander powder and saute. Add salt.
• Cut the boiled potatoes into cubes and add it into the masala. Let the potatoes get coated in the masala.
• Now add the beaten curd and let it cook on low flame for 5-7 minutes. Its necessary that you stir frequently, otherwise it might curdle. Add a pinch of sugar if the curd is too sour. Add water if required to loosen the gravy.
• Now add the ghee or butter and garnish with coriander leaves.
• Serve hot with rotis or naan.

Chocolate Fudge Cake

Ingredients:

• 175 gms - All purpose flour or maida
• 225 gms - Butter, at room temparature
• 225 gms - Powdered sugar
• 4 Nos - Eggs
• 50 gms - Cocoa powder
• 1 level tsp - Baking powder
• 1 level tsp - Baking Soda
• 2 tsp - Vanilla essence
• 1 cup - Water

For Fudge Icing:

• 1 tin - Condensed milk
• 2 tbsp - Cocoa
• 1 tbsp - Butter

Method:

• Preheat oven to 180°C. You may either grease the baking tray with lots butter and dust with flour or grease the tray with butter and put a greased butter paper.
• Sieve flour with baking powder and baking soda twice and keep it aside
• Take a thick bottomed vessel and cook the cocoa powder in 1 cup of water. Stir it well. Make sure that lumps do not form. Ideally whisk it rather than . Cool it once done.
• Empty the butter and sugar into a bowl and beat till sugar dissolves.
• Add the eggs one by one. Beat well and add the next . Mix gently in one direction otherwise it might get curdled.
• Add vanilla essence
• Fold the flour into the batter slowly using a spatula
• Add the cooled cocoa mixture and mix well.
• Now pour the batter into the baking tray and bake it for 30 minutes. To check if done insert a knife and see. If the cake is done the knife will come out clean.
• Take it out of the oven once done and insert a knife onto the sides of the tray and loosen it to let it cool.

Method for fudge Icing:

• Mix everything together and cook on low heat until thick. Pour on top of the cooled cake while icing is still warm. Let it stay for sometime till it set.

Crispy Fish and Raw Mango Salad

Saw this on television and was so inspired to try it out, that even with lot of ingredients missing it tasted just superb. So improvised it according to our taste and availability of material and here it is!! Originally this is a Thai dish and they use Catfish, a special variety of red chilly and add fish sauce too. I use any fish which doesnt have too many bones(Prefer Kingfish).
Ingredients:

• 1 & 1/2 cup - Fish
• Salt to taste
• 1 tsp - Pepper powder
• 1⁄3 cup - Vegetable oil
• 2-3 Nos - Green chillies
• 2-3 Nos - Shallots
• 1/2" long - Ginger
• 1⁄3 cup raw mango, peeled and grated
• 1/2 tsp - Soya sauce
• 1 tsp - lime juice
• 1 Tsp - Sugar

Method:

• Cut the fish into small cubes and mix salt and pepper well and keep it aside for some time.
• Heat some oil in a pan and fry this fish piece till they turn golden brown. Make sure you doit on low fire. Drain it on to a paper towel.
• Mince the green chillies, shallots and ginger . Mix all the ingredients with the fried fish, and grated mango.
• Mix in the lime juice, soya suace and sugar. Add salt if required.

Kozhakatta or Rice balls with jaggery and coconut filling

The memories of this snack goes back to my childhood days as this used to be one among those dishes which mom used to prepare for me and my bro when we used to return from school at 4 in the evening. The one thing which I enjoyed the most about it was the way I used to eat it. My first lessons of using fork and knife were practised on the hot, steaming kozhakattas.
I also remember our maid who was a christian used to make kozhakattas for their festival and used to bring for us. Her kozhakattas had a distinct flavor of fire and smoke as they used to use the verag aduppu(mud stove which is lit using wood)
Ingredients:

• 1 cup - Rice Flour
• Water
• Salt to taste
• 200 gms - Jaggery
• 200 gms - Grated Coconut
• 1 - Cardamom or Ellachi

Method:

• Boil some water in a bowl.
• In a separate bowl put the flour and salt and mix well. Now pour some boiled water and bind the flour by gently kneading it(Dont try kneading with your hands. You pour hot water. So you can first stir with a spoon and when cooled down use your hands). Knead till the dough doesnot stick to the bowl.
• In a kadhai, pour 1 cup of water and add the jaggery. Let it melt and boil. When it starts thickening, add the grated coconut and ellachi powder and mix well and stir till the water is gone from the mixture.
• Make small balls and press to flatten it into small circle and fill the jaggery-coconut mixture and close it. Perfect the ball again.
• Cook these rice flour balls on a steamer for around 10-15 minutes on medium heat.
• Serve either hot for cold.

Note: If you wish to make rice flour at home, please follow this. Wash and soak rice and spread it on clean cloth to dry. Once 90% water is dried up, grind the rice without adding water. It should not be coarse nor like maida, somehere in between. Heat a kadhai and saute this rice powder for 2 minutes on low heat. Keep stirring. This rice powder can be used for making most of the kerala delicacies like Appam, Idiyappam, Ada, Pathiri etc.

Dahi Vada

The best thing about this dish is that this is the most perfect fusion of north Indian and south Indian culinary. The crispy yummy vadas of south, in the creamy thick curd with very earthy flavors of the north. Uummmm....thats just perfect!! Now this is not so difficult to make until you get the vadas perfect..

Ingredients:

For the vadas:

• 1/2 cup each of Urad Dal & yellow Moong Dal
• 8-10 - Black peppercorns
• Salt to taste
• Refined oil for deep frying
• 1/4 kg - thick curd(beaten)
• 1/2 tsp - Dry roasted Zeera powder
• 1/2 tsp - red chilly powder
• 1/3 cup - Chopped Coriander leaves

For the chutney:

• 25 gms - Tamarind
• 25 gms - Jaggery or gur
• 1/2 cup - Water
• 1/2 tsp - Red Chilly powder

Method:

• Soak the dals in water overnight. Strain the water and grind it to make a fine batter. Make sure you add very little water. If it is a thin batter, the vadas would not be fluffy.
• Let it ferment for 4-5 hours(for summer) or more.
• PS: If you do not have yellow moong dal you can take 1 cup of urad dal and soak overnight and grind it and use immediately. No need to ferment the batter in this case
• Add the Salts and peppercorns.
• Heat oil in a pan and spoon the batter into the hot oil and fry on low heat until golden.
• Put the fried vadas immediately into lukewarm water for 5 minutes and squeeze it gently and refrigate it if time permits.
• Mix the tamarind, jaggery, chilly powder in water until the jaggery dissoves. Strain and keep aside.
• Serve the vadas on to a platter.
• Add salt and a pinch of sugar into the beaten chilled curd and pour over the vadas.
• Pour the chutney on it in the desired design.
• Garnish with red chilly powder, zeera powder, coriander leaves and salt to taste

Bottle Gourd Raita (Lauki Raita)

Lauki raita is one of my favorite form of curd. Raitas are always so cooling and soothening but when it is enriched with something which has amazing medicinal values what more do you need. This dish is another Bihari dish which I had at my Bihari neighbours place. Now at the first instance I never was able to guess what the light green grated vegetable in the raita was. I had been thinking it is cucumber coz I never imagined lauki in a raita. Let me tell you, anyone who doesnt like eating lauki in its original form would relish this dish. This is another instance of camouflaging.

Ingredients:

• 2 Cups - Curd or Yogurt
• 1 cup -Grated Bottle gourd or lauki
• 1tsp - Cumin powder (dry roasted and powdered)
• 2 tsp - Coriander leaves, very finely chopped
• 1-2 nos - Green chillies, finely chopped
• 1 tsp - Black salt or kala namak

Method:

• Boil grated lauki till soft. Cool it and squeeze off the excess water.
• Beat the curd, add the lauki and mix well.
• Add black salt, cumin powder, coriander leaves, green chillies and mix well. Add salt if required. Keep in refrigerator for an hour. Serve chilled.

Paapdi Chaat

Ohhh chaats!! who doesnt like it.. I used to relish on those road side chaat shops so much once upon a time!! But since the day I was struck with jaundice in Bangalore, I developed this phobia towards it. But then came in my zeal to try out chaat at home!! You know its so easy to prepare chaats at home if you get the basics correct. So next time you go into one of those chaat walas, notice what all they put in. I've at times asked out of sheer curiosity and ofcourse shamelessly too, "Bhaiyya yeh kya cheez daala apne?"

Ingredients:

For the papdi:

• 1/2 cup - maida
• 1/4 tsp - carom seeds or ajwain
• 1/4 tsp - zeera
• Water to knead the dough
• Salt to taste
• Oil to fry

For the topping:

• 2 - Potatoes, boiled and chopped
• 1/2 cup - Cooked Chick peas
• 2 tsp - Tamarind-Jaggery chutney
• 2 tbsp - Coriander Leaves, chopped
• 1/2 cup - Chilled Curd
• 1 tsp - red chilly powder
• 1/2 tsp - dry roasted zeera powder
• A Handful of sev
• Salt to taste

Method:

• Make a dough of maida, ajwain and zeera. Knead well and make small papdis. Prick it with a fork and fry it in oil. Strain and slightly crush them and arrange on a plate.
• Spread chopped boiled potatoes and chole on it. Make sure you add salt before your spread it on the papdis
• Add salt into the curd and pour the curd on top.
• Pour the chutney on top and sprinkle red chilly powder, zeera powder and chopped corianderleaves
• Sprinkle sev generously on to it and serve.

Easy Paani Poori / Gool Gappe

Ingredients:

• 1 packet - Puchka or poori

For the pani:

• 1 lemon sized ball of tamarind
• 3 cups - water
• 1 tbsp - Corainder leaves, chopped
• 1/2 tsp - Red chilly powder
• 1 tsp - Chaat Masala
• 1/2 tsp - Dry roasted Zeera powder
• 1/2 tsp - Black salt

For the masala:

• 2 Big - Potatoes, boiled and mashed
• 1/2 cup - Dry peas, cooked and slightly mashed
• 1 - Big Onion, finely chopped
• 1/3 cup - Coriander leaves, chopped
• 1 tsp - Chilly powder
• Salt to taste

Method:

• Boil the water with the tamarind for few minutes. Strain it and chill the water.
• Once chilled, mix all the ingredients. The measure of ingredients may vary from person to person. Some people like it extremely spicy thus add lots of chilly powder and at times, green chilly paste. You may add pudina paste if you like the flavor. I ike it sour so I put lots of chaat masala and aamchur too.
• To make the masala, mix all the ingredients into the cooked and mashed potatoes and peas.
• Make holes on the pooris. Fill the masala and dip it into the water and gulp!!

Aloo Tikki Dahi Chaat

Ingredients:

For the tikkis:

• 2-3 Nos - Potatoes, boiled and mashed
• 1 - Big Onion, finely chopped
• 3 Nos - Green chillies, chopped
• 1/3 cup - Coriander leaves, chopped
• 1 tsp - Chilly powder
• 1/2 tsp - Coriander powder
• Salt to taste
• Butter or vegetable oil to shallow fry (according to your choice)

For the chat:

• 1/2 cup - Dry peas soaked for minimum 1 hour
• 1/2 tsp - Turmeric Powder
• 3/4 cup - Curd, prefer chilled
• 1/3 cup - Onion chopped
• 1 tbsp - Corainder leaves, chopped
• 1/2 tsp - Red chilly powder
• 1/2 tsp - Dry roasted Zeera powder
• Black salt / Salt to taste
• a Handful of Sev

Method:

• Mix all the ingredients for the tikki and keep aside.
• Heat butter or oil( I prefer butter coz it gives a special flavor) in a pan just enough for shallow fry. Make flat patties/tikkis and shallow fry it in a pan till golden brown.
• Arrange it on a serving plate
• Mix salt in the cooked peas and mash it slightly and top it on to the tikkis.
• Beat the curd well with salt. Add a pinch of sugar if it is too sour. Pour it on to the plate with tikkis.
• Sprinkle black salt, chilly powder, and zeera powder on top of it.
• Spread the chopped onions and coriander leaves too.
• Sprinkle lots of fine sev on top and serve.