Posts filed under ‘chaat masala’

Back to School with Egg Bhurji Stuffed Pita Pockets

Egg Bhurji stuffed Pita pockets is a great for the kids lunch box or for a lazy weekend brunch or very handy as a meal/snack ‘on-the-go’. You can even involve the kids to make their own lunch/snack.

Continue Reading July 2, 2016 at 3:27 am Leave a comment

Chatpata Jimmykand

Jimmykand cubes are coated with a spicy-sweet-sour sauce, satisfying all the chatpata cravings that this awesome rainy weather demands

Continue Reading August 10, 2015 at 7:21 am Leave a comment

Tandoori Platter

Tandoori-the name itself triggers the taste buds for most of the people. The combination of different aromatic spices with the raw smoked vegetables is sure to tempt even fussy eaters! These are wonderful party starters (if you have the patience) or cocktail snacks.

You can use assorted vegetables like cauliflower, potatoes, yam, fresh green peas with the shells, baby onions or even fruits like pineapple. This is the perfect season for spicy hot Tandoori parties.

My Tandoori platter today has babycorns, mushrooms and Paneer (Indian cottage cheese). I don’t have a Tandoor, so I use a shegri (chulha) – a coal fired stove. You can use the stove top with a griddle or even the oven to grill the vegetables.

 Here’s the recipe for my Tandoori platter:

10-12 Babycorns

10-12 button Mushrooms

10-12 Paneer cubes

For the Marinade:

~ ½ cup thick curd

2 tsp Tandoori Masala

1 tsp Chaat Masala

1 tsp Red chilli powder

¼ tsp turmeric

½ tsp lemon juice

4-5 mint leaves chopped finely (or coriander leaves)

~2-3 tsp oil

Salt to taste

 Whisk the Marinade ingredients together. Adjust the spices to your taste, if required.

Add the Babycorns, Paneer and Mushrooms to the curd mixture.

Mix well so that the curd mixture coats all the pieces evenly.

Keep aside for 30minutes to 1 hr.

Grill on the coal fired stove (using a mesh) or insert into skewers and grill on stove tops or grill in the oven till vegetables are browned or even a little charred (if you like the smoky flavour)

Serve hot direct from the stove top!

Note: Chopped onions sprinkled with salt and red chilli powder and green chutney are good accompaniments with the Tandoori vegetables.

December 29, 2009 at 3:50 pm 6 comments

Masala Puri-Chaat

Our local Chaatwala serves these yummy dry Masala puris without any sauce or chutney. A Pani puri of sorts without the pani (water) :). These are great party starters or snacks; less time consuming and use very simple ingredients.

MP1

recipeMasala Puri recipe: for 6 puris

  1. 6 Pani puri-puris
  2. 2 small boiled Potatoes mashed
  3. 2 small Onions chopped
  4. 2 small red Tomatoes chopped
  5. Chaat masala
  6. Red chilly powder

For the garnish (optional)

Mix salt and chaat masala with the mashed potatoes as per your taste.

Make a small hole on one side in each puri.

Add a little potato mixture to each puri.

Top them with the chopped onion and tomatoes.

Sprinkle little Chaat masala and red chilly powder.

Garnish with coriander leaves and Nylon sev.

Note: You can also add Green Mung beans to the Potato mixture.

MP2

Masala Puris for Express Indian cooking at Mad tea party. Thank you Anita for hosting the event.

September 10, 2009 at 11:10 am 7 comments

Friday Monsoon Magic-Corn Chat

Rains and Corn (especially ‘Bhutta’-Corn on the Cob) go hand in hand. The fresh smell of the mud when it rains urges you to eat something steaming hot with a hot cup of Chai (tea).

Steaming Corn Chat is another favourite ‘Corn-Monsoon’ recipe.

cornchat.jpg 

               Corn Chaat with a glass of garam garam (hot) chai

_________________________________________________________                                                            Corn Chat recipe

servings ~2 _____________________________________________________ 

2 Cups Sweet Corn kernels, parboiled and steaming hot

1 onion chopped

1 tomato chopped

1 tsp butter (optional)

1 tsp Chaat masala

½ tsp red chilli powder

For garnishing:

Chopped coriander leaves for garnishing

Juice from 1 lemon  

Mix the hot corn corn kernels and butter together. Add the other ingredients.Stir nicely. Garnish with chopped coriander leaves and lemon juice.

Serve when the corn kernels are still hot,with steaming hot Chai.

Variations to Corn Chat: 

CornMasala Chaat : This is without any veggies.Corn + chaat Masala+chilli powder +salt. 

Lime Corn Chaat : Corn+lime juice+pepper powder+salt 

Cheese Corn Chaat : Corn+Cheese+ veggies+chaat masal+salt

June 29, 2007 at 2:19 pm 17 comments

Pudina Tofu stir fry (Minty Tofu stir fry)

I happened to ‘accidentally’ discover this recipe. I happened to dip a piece of Tofu in green chutney (made for Bhel / Sev Puri) and it tasted quite good! And thus was born ‘Pudina Tofu stir fry’ :). Now it has become a common recipe in our house since it is quite easy to make. Proteinaceous tofu is marinated with herby Pudina-coriander chutney to make this nutritious, healthy, flavourful and tasty recipe. Another advantage from health point of view is that this recipe requires very little oil!

 pudinatofustirfry.jpg

It is called ‘Pudina Tofu stir fry’ for the sole reason that I wanted to participate in Nupur’s A to Z of Indian vegetables and this week’s letter happens to be ‘P’. Nupur this recipe is for you and your wonderful effort with the A to Z of Indian vegetables.

_________________________________________________________

Pudina Tofu stir fry recipe

For about 2-3 servings              ____________________________________________________   

Ingredients:

tofu.jpg

Firm Tofu about 250gm or about 3 cups finely cubed

1 onion finely chopped

½ tsp cumene seeds

½ tsp Chaat Masala (optional)

2 tsp lime juice

Salt to taste 

To be ground to a fine paste:

1 small bunch Pudina (mint ) leaves washed

1 small bunch coriander leaves washed

4-5 green chillies chopped

pinch of salt

Procedure:

Grind the Pudina, coriander, green chillies along with a pinch of salt to a smooth paste. Add the tofu pieces to this Pudina paste in a bowl and mix well. Keep it aside for about ½ an hour for marination. In a wok heat oil, add the cumene seeds and then the chopped onion. Fry till the onion turns translucent and add the marinated tofu pieces and mix nicely. Adjust the salt if required and turn off the gas stove, don’t cook for more than a minute.Just before serving sprinkle some chaat Masala and lime juice. Serve with Roti or this stir fry can be eaten as it is as a light lunch!

May 11, 2007 at 12:03 pm 9 comments

Weekend Chaating-From Chaat Street

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Chaat– just the mere mention of the word makes my mouth water. You can’t walk past a ‘Chaatwala’ without sensitizing your taste buds. The last thing on your mind when you enjoy Chaat on the roadside is Hygiene or Health food-That you remember the next day! I have been a ‘Chaat’ person as long as I can remember. When I was small I would argue with my Mom as to why we can’t offer ‘Prasad’(offering to God) of Pani Puri/Bhel Puri to God? Didn’t Gods love it too? J

As I said in my last posts it getting hotter day by day here..temperature soaring to 40-41oC (not usual for us here ,that too in April) People are enjoying Chaat’s and Icecreams on the road side to beat the heat!

We had some guests yesterday; one of our family friend’s daughter is getting married. So I made some Chaat to celebrate her engagement.Once in a while you can indulge (I do this often!) in these spicy, mouthwatering chaats and since they are made at home…you need not count the plates!

Basic ingredients for chaat: 

Chaats will not be chaats without these chutneys:

1. Green Chutney : Mint-Coriander-green chilly chutney

2. Sweet sour Chutney : Dates –Tamarind chutney 

Other optional chutney

3. Red Chutney: Red chilly-Garlic chutney

These Chutneys can be stocked up in the fridge and will stay good almost for a week.This chutney is required for Sev Puri,Ragda pattice etc..

chutneys.jpg 

Other ingredients common to most of the Chaats are:

Onions –finely chopped

Tomatoes- finely chopped

Fresh coriander leaves – finely chopped

Raw green Mango –peeled and finely chopped

Potatoes boiled peeles and chopped

Lemon Juice

Sev

chaat1.jpg

Once you have these basic ingredients you can make your own permutation-combination and make chaats of your choice.

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Green chutney:

1 bunch Pudina (Mint ) leaves washed and roughly chopped

1 small bunch fresh Green coriander leaves washed and roughly chopped

5-7 Green chillies roughly chopped – you can change the proportion as per your taste

¼ tsp salt or salt as required

½ tsp lemon juice 

Grind Pudina leaves, Coriander leaves and Green chillies adding the some salt and lime juice to a smooth fine paste. Don’t add too much water. Add water as and when required. 

Dates -Tamarind (DT) Chutney:

½ cup Dates deseeded and chopped

¼ cup tamarind pieces water 

Boil Dates and tamarind in 1 cup of water for 15 minutes.Cool and blend to a smooth paste in the mixer. Some people add cumene powder,jaggery,red chilli powder etc. to this basic chutney. 

Red Chutney:

5-6 Dry Red Chillies

3-4 garlic podsPinch of salt 

Soak the red chillies in warm water for 15 minutes. Blend together the soaked red chillies and Garlic with salt to a fine paste. You have everthing ready now..what are you waiting for start ‘assemling’ the Chaats!

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Bhel Puri:

2 cups Churmura/Murmura/Puffed Rice

1 Cup Farsam mixture (Assorted savory mixture)

½ cup onion chopped

½ cup tomatoes chopped

½ cup boiled potatoes chopped

¼ cup raw green mango peeled and finely chopped

½ tsp Red chilli powder (optional)

5-6 flat Puris (The ones you use for Sev Puri)

½ tsp turmeric powder

¼ cup green chutney (Add a little water to the above chutney and make it to a watery consistency)

½ cup DT Chutney (Add a little water to the above chutney and make it to a watery consistency)

2 tsp Red Chutney

Pinch of salt 

For garnishing:

Chopped fresh Coriander leaves

Thin yellow Nylon Sev

1 flat Puri

bhel.jpg 

For the Churmura:

Take a wok or a deep pan. Heat a tsp of oil. Add the turmeric and then the Churmura. Mix properly so that the turmeric coats the Churmura nicely. Cool and store in an airtight container. This is my son’s favourite munching snack! This can be made in bulk and stored so that you can use it whenever you want. 

Mix the Churmura along with the Onions,tomatoes,potatoes,mango pieces, in a big vessel. Add the Red chilly powder if you want your Bhel to be really spicy. Crush the puris with your hand and add to the mixture. Add the green chutney , DT Chutney, Red Chutney(optional) and mix nicely. Adjust the salt if required. Once you mix all the ingredients immediately add to the serving plate. Garnish with Chopped coriander leaves and Sev. Serve immediately. Use the Flat Puri as a spoon! It tastes much better! Bhel actually means ‘a mixture’ so you can use your imagination and mix any other ingredient you want. I sometimes also add boiled sprouted green moong beans and Cucumber to the Bhel.

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Sev Puri: 

This needs some patience since you need to assemble all the ingredients on each Puri.

sevpur2.jpg

For 6 puris (that is one plate)

1small Onion chopped

1small Tomatoe chopped

1Potatoes boiled and chopped

Green chutney (use a thick paste of the chutney’s so that they don’t run out of the puri)

DT Chutney

Chaat Masala or Pani Puri masala

Red Chutney

Pinch of salt  So keep as many Flat Puris as you want in a plate (preferably the serving plate0 . Now on each puri place few pieces boiled mashed potato. Top it with chopped onion pieces , chopped tomatoes. Add a spoonful of Green Chutney, then a spoonful of DT chutney and ½ a spoon of Red Chutney. Sprinkle a pinch of salt and a pinch of Chaat Masala or Pani puri masala (optional)Generously add the chopped coriander leaves and Sev. Serve these crisp, mouthwatering puris immediately.You will be surprised how fast the Sev Puris perish considering the amount of time you have taken to assemble them!

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Pani Puri:  

As the name suggests these are Puris filled with ‘Pani’ (water). These are also called as ‘Gol Gappas’ in
North India.This beats all the Chaats when it comes to my favourite Chaat! And it does not need many ingredients.You get special round hollow puffed puris specially to make Pani Puri.
 

  panipuri1.jpg 12-15 Pani Puris

1 cup Green chutney (The consistency should be watery for both the chutneys since the Puris are to be dipped in it)

1 cup DT Chutney

¼ cup boiled sprouted green moong beans

¼ cup potato boiled mashed

1 tsp chaat masala 3-4 tsp Panu Puri masala  Add the Pani Puri masala to the watery Green ChutneyKeep the Puris in a Plate. Serve the chutneys, moong sprouts in wide mouthed bowls. Add the chaat masala to the potato and keep it in another bowl alongside the chutneys. 

To eat: Make a small hole in the centre of each puri with the nail of your thumb. These puris are  quite delicate so be careful while breaking them-you want the whole puri intact except a small hole. Add the ¼  spoon moong beans , ¼  spoon mashed potato to all the Puris. Now you get rewarded for your patience. Without thinking twice dip the first puri in the Green chutney(remember it is spicy) fill the puri as much as you want, then proceed to the DT chutney fill the puri and put it straight in your mouth-full puri. Repeat for other puris.

Enjoy the spicy mouthwatering Pani Puris!Bliss personified!

panipuri2.jpg 

April 8, 2007 at 4:12 pm 10 comments


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