Noodles Chaat

Noodles Chaat is merger of Chinese food with Indian taste. This can provide a good change to your regular Chaat. This is my version of Noodles Chaat, you can adjust the spices according to your taste.

Ingredients:

Noodles - 1 pack

Sprouted Mung Beans - 3 tbsp

Potato - 1 Boiled, peeled, cut into pieces

onion - 1 finely chopped

tomato - 1 finely chopped

Green chilli - 1 finely chopped (optional)

Tomato ketchup - 1 tsp

Green Chilli Sauce - 1 tsp

Soy sauce - 1 tsp

White Vinegar - 1/2 tsp

Coriander leaves for garnishing

Method:

Break noodles into small pieces and put in the microwave safe bowl. Microwave high for 2 mins to make noodles crispy. Stir often to make sure noodles do not get burned. Now add all the ingredients in the noodles except coriander leaves and some onions and tomatoes for garnishing.

Mix it well.

Put noodles in a plate and garnish with onions, tomatoes and coriander leaves. here's your Noodles Chaat ready to enjoy.

Khasta Kachori

Khasta Kachori is one of the famous Rajasthani Chaat which has blend of north Indian Chaat and sweetness of the west. The memories of Khasta Kachori goes to my sweet old college days where I use to pounch it with my friends. Hope you will enjoy this....

Ingredients:

For the crust-
Plain flour (Maida) - 2 cups
Ghee - 1/4 cup melted
Fruit salt (soda) - 1/4 tsp
Salt to taste

For the filling-
Yellow moong dal - 1/2 cup
Besan - 2 tbsp
Ginger - green chilli paste - 1 tsp
Cumin seeds - 1 tsp
Chilli powder - 1 tsp
Garam masala - 1 tsp
Dry mango (Amchur) powder - 1 tbsp
Asafoetida (hing) - 1/4 tsp
Oil - 3 tbsp
Salt to taste

To serve-
Coriander (green) chutney
Khajur - Imli (sweet) chutney
Garlic chutney (optional)
Thin yogurt
Boiled Potatoes - chopped finely
Onions - chopped finely
Coriander choped
Thin sev

Method:

To make Crust-

Make the dough for the crust, mix all the ingredients and knead into a firm dough by using a little water at a time. Knead properly for atleast 5 to 6 mins, but keep it hard and firm. As the Kachori's need to thick and flaky cover with a wet muslin cloth and leave for 30 mins.

To make filling-

Soak the moong dal in water for atleast 6 hours. Then drain the water and set aside. Heat the oil in a pan, at the jeera and asafoetida. When the seeds crackle put the soaked and drained moongdal and fry for few seconds. Add the green chilli - ginger paste, chilli powder, garam masala, gram flour, amchur and salt. Stir for 5 mins. till all the masala's are cooked properly.

Pulse this mixture in a food processor to form a coarse to fine powder. Divide the mixture into 12 equal parts.

To make the Kachori's-

Take the dough and knead it for few minutes. Divide the dough in 12 equal parts. Take one part in your palm and with your fingers flatten the edges so that it becomes the circle of about 1 1/2 inches in diameter. Mould the dough into a cup and add about 1 tsp of dal mixture in the center. Seal by pulling over all the edges. Repeat with the rest. Now heat about 1 1/2 inches of oil in a frying pan on medium heat.

Set the Kachori's on a surface with the seams facing up. Using the base of your palm, slowly flatten them into circles about 2 1/2 inches in diameter. Fry them on medium-low heat. After they start to puff slowly turn them over. Fry until golden-brown on both sides. If the Kachori's are fried on high heat, they will get soft and will not be crispy.

Serving the Khasta Kachori-

Keep one kachori on a plate and crack a hole in the center of it. Fill it with 3-4 tbsp of the beaten yogurt. Add the chopped potatoes and onions, then pour the green, tamarind and garlic chutneys and sprinkle coriander and sev on the top.

Enjoy this delicious chaat ....

Garlic chutney

The garlic chutney is must for any kind of chaat. You may not like to peel the garlic but it definitely adds a good taste to your recipe. Garlic is also considered good for diabetic patients and cancer patients (proved by Ayurved but not clinically proven yet). It is good to have garlic especially in winters.

Ingredients:
Garlic cloves - 1 cup peeled
Chilli powder - 1 tbsp

Salt to taste
Juice of 1/2 lemon (optional)

Method:
Combine all the ingredients in a blender with 1/4 cup of water and grind to a fine paste.

Before using dilute with water and use as required.

Tip:

Soaking garlic cloves in hot water makes it easier to peel them.

Oil your hands before you peel garlic to prevent having a lingering garlic aroma throughout the day.

Coriander chutney

Green Corainder chutney which is great for sandwich spreads, chaat and snacks. The addition of lemon juice enhance the flavours of mint & corainder and prevent discoloration of the greens. This chutney can be stored refrigerated for upto a week.

Ingredients:
Coriander (fresh) - 1 bunch chopped
Green chillies - 3 chopped
Ginger - 1 tsp chopped
Mint leaves - 5-6 (optional)
Salt, sugar & lemon juice to taste
Asafoetida (Hing) - a pinch
A fistful of raw peanuts

Method:
Take a blender and add the peanuts to it first. Grind them for a min. Now add the remaining ingredients, add water as needed and blend together to achieve a thick paste like consistency.

There, your chutney is ready to be serve with any kind of snacks and chaat.

Tamarind-Date chutney

The sweet & sour chutney is the main ingredient in all chaat recipes. The jaggery makes the chutney sweeter, but you may omit it if you prefer a more tangy flavour.

Ingredients:

Traditional-
Dates (Khajur) - 2 cups de-seeded
Tamarind (Imli) - 1/4 cup de-seeded
Jaggery (Gur) - 1 cup grated
Chilli powder - 1 tsp
Asafoetida (hing) - a pinch
Salt to taste
Water - 4 cups

Microwave-
Tamarind - 1 big lemon size
Dates syrup - 4 tbsp OR a small lemon size
Jaggery - 1/4 cup OR to taste
Red chilli powder to taste
Salt to taste

Method:

Traditional-
Wash the dates and tamarind and place them in a sauce pan. Add the jaggery, chill powder, asafoetida, salt and 4 cups of water and simmer for 20 to 25 mins. Cool and strain the mixture through a sieve. You can also puree the chutney in a food processor and then strain it.

Microwave-
Soak the tamarind and dates (if not using syrup) for half an hour and extract the juice. Add it to a microwave safe bowl and microwave on high for 4 mins. Add the rest of the ingredients and microwave on high again for 3 mins. If it is still very watery, microwave on high for another 2 mins.

Tip:
Tamarind - Date chutney can be stored refrigerated for upto a month and deep frozen for upto 6 months.

Bread Rolls in Dahi (Yogurt)

Bread Rolls, whenever I hear this name I remember my good old days of college canteen. I was very fond of this item and used to have fun eating with my friends in college canteen. Also I like Dahi vada very much and it's my one of favourite dish, I am eveready to have it. So one day I thought of experimenting to create a fusion of two of my favourite dishes and here I am with this new discovery. So friends taste it and let me have your comments on this dish.

Ingedients:

Bread Slice - 8 (one slice for each roll)
Boiled Potatoes - 2 (large size)
Onion - 1 small finely chopped (optional)
Ginger chilli paste* - 1 tbsp
Garlic paste* - 1 tsp (optional)
Red chilli powder* - 1 tsp ( optional - to make it more spicy)
Turmeric powder - 1 tsp
Garam masala powder* - 1 tsp
Salt and lime to taste
Oil for frying
Plain yogurt - 1 cup
Chat Masala
Tamarind chutney, Green chutney and Garlic* chutney.

* This ingredients are spicy.

Preparation Method :
For Bread Rolls
Peel and mash potatoes and add all ingredients except bread slice and mix well. Now take a bread slice dip in bowl of water (if you like then add little milk in bowl this will add some milk flavour to bread roll) and remove immediately from it and remove excess water from slice by pressing between your palms. The next step is to place prepared potato mixture at the center of the slice and roll it. Prepare all rolls similarly and then keep these rolls in refrigerator for 5 mins in the meantime heat the oil for frying. Once the oil is heated enough remove the rolls from refrigerator and fry it to redish brown. Remove excess oil with blotting paper and your Bread Rolls is ready.

For making Bread Roll Dahi Vada
Place the 4 rolls in each plate, pour plain yogurt on rolls and sprinkle the chat masala and put all chutneys. Bread Roll Dahi Vada is ready to serve.