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Showing posts with label CHAAT RECIPES. Show all posts
Showing posts with label CHAAT RECIPES. Show all posts

November 29, 2013

Beach Style Kara Pori / Masala Kara Pori Recipe - Snacks Recipes



Beach style Kara Pori/Spicy puffed rice is one of the yummiest beach side snacks recipes like thenga manga pattani sundal, Milagai bajji, Roasted peanuts, Sutta solam etc etc that one should never miss tasting in beaches.Recently when my parents visited me, I bought a big raw mango to make my dad's favorite instant mango pickle. I had some left over puffed rice which I bought for making karthigai pori urundai. When I saw both in my kitchen, I was tempted to try this beach style masala kara Pori with onion. 

As I had bookmarked my SIL’s recipe, I quickly referred it,also went through this recipe and got few suggestions from Sendhil. I modified it slightly as per our taste and tried it. I din’t add cucumber and I used very less tomato (as told by Sendhil) as it makes the puffed rice soggy very quickly. It came out very well & was so so nice. We enjoyed eating kara pori as well as cut raw mango coated with chilli powder & salt like we get in beach. It was heavenly!!



Beach style kara pori


Beach style kara pori Yummy, a must try beach style snack !
Cuisine: Indian Category: Snacks Yields: 2
Prep Time: 10 Minutes Cook Time: 2 Minutes Total Time: 12 Minutes


Kara pori ingredients (2)


INGREDIENTS
1 cup - 250ml

  • Fresh puffed rice/Pori - 2 cups
  • Boiled peanuts - 1/2 cup
  • Grated carrot - 3 tbsp
  • Raw mango – 4 tbsp(finely chopped)
  • Big onion - 2 nos( Use 1 if too big, finely chopped)
  • Tomato - 1 no ( I used a very small one, finely chopped)
  • Turmeric powder - 1/8 tsp
  • Red chilli powder - 1- 1.5 tsp
  • Salt - as needed
  • Lemon juice – 2 tbsp ( juice of 1 big lemon)
  • Coriander leaves - 2 tbsp (finely chopped)
HOW TO MAKAE BEACH STYLE KARA PORI - METHOD

  • Pressure cook the fresh peanuts adding salt for two whistles. If you use dried peanuts,soak in hot water for 2 hours & proceed as above. Chop & grate the veggies mentioned above. Keep everything ready.
  • In a wide bowl, mix all the ingredients except puffed rice & lemon juice.
  • Just before serving, add the puffed rice & squeeze the lemon juice. Check for taste and balance it. Add more lemon juice as tanginess should be more. Serve immediately.
kara pori step by step

Enjoy !




Note
  • Skip raw mangoes if you don’t get it. But it tastes great when combined with all these ingredients.
  • U have to soak the peanuts for a minimum of one hour in hot water & keep in a hot casserole if you want to cook it quickly else soak for 3-4 hours in normal water. Add salt while cooking.
  • U can also add finely chopped cucumber pieces & grated beetroots as done in some beaches.
  • Adjust red chilli powder according to your taste. As tangy taste is more dominant than spicy taste, I used more lemon juice. Adjust as per your liking.

Enjoy beach style kara pori as an evening snack ! You'll love it :)
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September 2, 2013

CHILLI PANEER DRY – PANEER RECIPES

chilli paneer dry picture copy
As you all know, Chilli paneer is an Indo-Chinese recipe which has got an awesome blend of Indian & Chinese ingredients. I made this for my daughter’s lunch along with fried rice. She liked it a lot. I usually make gobi 65 and very rarely I make deep fried paneer recipes. But after trying this, I thought to prepare this very often in my kitchen. Its a great side dish for fried rice & dal rice. My daughter relished it with tomato sauce. U can have this as evening snack or as a starter recipe for lunch/dinner. Do try this for your kids , they’ll love it a lot.

chilli-paneer

INGREDIENTS
1 cup - 200ml
To marinate
  • Paneer cubes – 1/2 cup (10 pieces)
  • Ginger–garlic paste – 1/2 tsp
  • Maida – 2 tbsp
  • Corn flour/rice flour – 2 tbsp
  • Cooking soda – A pinch
  • Pepper powder – 1 tsp
  • Water , Salt – as needed
For the sauce
  • Cooking oil – 2 tbsp
  • G&G paste – 1 tsp
  • Green capsicum – 1/2 no
  • Big onion – 1 no (chop roughly)
  • Green chilli – 1 no (finely chopped)
  • Garlic cloves – 5 nos (-do-)
  • Tomato sauce – 1.5 tbsp
  • Soya sauce – 1/8 tsp 
  • Pepper powder or red chilli powder – 1/2 tsp
  • Spring onions – to garnish

METHOD
  • Soak paneer pieces in hot water for sometime. In a wide bowl , take the flour , g&g paste , salt & pepper powder. Add little water to make a thick batter. Drain all the water completely and then add the paneer cubes & make sure the batter coats the paneer pieces very well. Leave it aside.
DSC_0417chilli paneer tile1
  • In a kadai , heat oil and saute the onions, green chillies and garlic. Now add all the tomato sauce, soya sauce, salt & mix well. Lastly add the capsicum pieces & saute for a minute. Capsicum should be crunchy. So don’t saute too much. Add the pepper powder.
chilli paneer tile3
chilli paneer tile4
  • At the same time deep fry the paneer pieces & add them immediately to the above sauteed mixture & toss well for few seconds. By doing this way paneer pieces can retain its crispness for sometime while eating. ( For more crispness , deep fry paneer pieces twice before adding to the onion mixture (i.e first deep fry the paneer pieces &set aside. After it becomes warm again deep fry & add them to the sauteed mixture ) I got this tip from a road side chaat shop )
chilli paneer tile2
chilli paneer tile5
Serve immediately.Enjoy eating hot with fried rice or as starter !

I served like this for my daughter !
chilli paneer tooth pick
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February 13, 2013

BHEL PURI – EASY SNACKS RECIPES

Bhel puri is one of the easiest , tasty and guilt free snack .. I used to make this very often in my home .. Whenever i have chaat chutneys in my hand , bhel puri is the first snack recipe that hits my mind..I  make it very simple by just adding the raw veggies ,sweet & sour chutneys and sev.. I usually don’t add papdi..Of course adding crushed papdi makes this snack more crunchy.. So i add more sev , roasted peanuts , cashews etc to replace papdi Winking smile.. As u all know , this snack should be served immediately after u mix.. By the time i finished clicking , it became soggy & i ate a soggy bhel Sad smile….
bhel befor mixing

INGREDIENTS
  • Bhel / Puffed rice – 2 cups
  • Sev / Oma podi – 1 cup
  • Chopped onion – 1 no
  • Chaat chutneys ( sweet & spice) – 2 tsp each
  • Chopped tomato – 2 nos
  • Finely chopped carrots – 1 no
  • Chopped Boiled potato – 1 no
  • Chopped Raw mango – 1/4 cup (optional)
  • Roasted cashews & peanuts – 2 tbsp
  • Turmeric powder – 1/4 tsp  (optional)
  • Pepper powder – 1/2 tsp
  • Salt – As needed
METHOD
  • Mix all the veggies & chutneys. Finally add the puffed rice , little salt , pepper powder. Garnish with fried nuts & sev.Serve immediately …



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January 25, 2013

Dahi Vada With Medu Vada - Dahi Bhalla Recipe

dahi vada
I wanted to try North Indian dahi vada/dahi bhalla , a famous north indian street food for long time. I love South Indian thayir vada. I thought both are same but then I came to know dahi vada is similar to curd vada made with leftover medu vada and in addition they add chaat chutneys, also the shape will be round like bonda. I got North Indian dahi recipe from a chaat book and I tried in a weekend. We all loved it. I made a batch in vada shape for my hubby and the remaining in round shape. So i’ve mentioned both in step by step pictures. Do try any based on your liking. It tastes great !
dahi vada

INGREDIENTS
 1 cup -- 240ml
  • White round urad dal – 1 cup
  • Green chillies – 2 nos
  • Ginger – 1 inch piece
  • Fresh Curd – 2 - 3 cups ( mild sourness is OK)
  • Chaat chutneys( Green & sweet chutney) – 1/2 cup each (must be in tomato sauce consistency , add water accordingly)
  • Ginger pieces – 1 tbsp ( finely chopped)
  • Red chilli powder – 1 tsp ( to sprinkle)
  • Dry Roasted Cumin powder – 1 tsp (to sprinkle)
  • Chaat masala powder – 1 tsp (to sprinkle- optional)
  • Warm water – 1 bowl (to dip the vadas)
  • Coriander leaves – To garnish
METHOD
  • To make medu vada : Wash and soak the urad dal for 30 mins. Drain all the water and grind it to a smooth paste adding chillies , ginger , salt and 1/4 cup of water. If necessary add 1-2 tbsp of water to make it very smooth.
  • Keep the warm water ready in a bowl. Heat oil in a kadai and take a tbsp of batter and drop in the oil. OR u can take a small ball shaped batter and drop in the oil. U can make it in vada shape / donut shape too. Deep fry in both sides till golden brown. Remove and add it immediately to the warm water bowl.
dahi vada tile 1
  • Let it soak for 5-10 minutes. Meanwhile beat the curd adding salt & very less water if the curd is too thick. Please do not add water if it is already slightly watery. Take the vada in your palm & squeeze the water without changing its shape and add it to the curd. Let it soak in the curd for 10 minutes. By this time , finish the remaining batches of vada & follow the same procedure.
dahi vada tile 2
  • In a serving plate , arrange 4-5 balls and pour the curd over them.Now put 1/2 tsp of  green chutney & 1 tsp of sweet chutney over each ball. Sprinkle the red chilli powder , cumin powder and finally sprinkle the ginger bits,coriander leaves & if desired oma podi..
  • Serve & mix & eat immediately !!
dahi vada tile 3
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January 23, 2013

HOW TO MAKE CHUTNEY FOR CHAAT - 3 CHAAT CHUTNEY RECIPES


chaat chutneys

I am a big fan of chaat items .I can live with it.Recently i tried dahi vada( will post next).I made these chaat chutneys & the urad dal batter in large quantities, refrigerated it and prepared it for my daughter as evening snack for 3-4 days Winking smile..She loved it a lot.Making varieties of chaat is very easy.If we have these chutneys, oma podi & onions at home , we can make chaat recipes instantly. I used to make a single sweet n sour chutney for chaat which u can find here. But after going through some books and websites , i found there are different varieties of chutneys. So this time i tried all these chutneys.I made them thick & i diluted it while use..I quickly browsed some recipes and i finally settled down with recipes of Few minute wonders..I made some slight changes in the ingredients and the procedure for my comfort Smile..Do try these chutneys , u’ll love it..

GREEN CHUNTEY
INGREDIENTS
1 cup - 200ml
  • Coriander leaves – 1 cup
  • Mint leaves – 1/3 cup
  • Green chillies – 3-4 nos
  • Lime juice – 1 tbsp
  • Jeera / cumin seeds – 1/2 tsp
  • Turmeric powder – A pinch
  • Garlic – 2 pods
  • Ginger – 1/2 inch
  • Salt & water – As needed
METHOD
  • Take all the ingredients in the mixer & grind all the ingredients to a smooth paste adding salt & water.
  • Store in an air-tight box, refrigerate it. Dilute the chutney when use.
CHAAT CHUTNEY TILE 1

RED CHUTNEY/ GARLIC CHUTNEY
INGREDIENTS
  • Garlic cloves – 7 cloves
  • Red chillies – 4- 5 nos
  • Salt & water – As needed
  • Tamarind – Small piece (optional)
METHOD
  • Grind all the ingredients to a smooth , thick paste.Store, refrigerate n use!.This chutney can be used as a dip for momos and it can be applied in masala dosa !

SWEET CHUTNEY/DATES CHUTNEY
INGREDIENTS
  • Dates – 6-8 nos
  • Grated Jaggery – 1/4 cup
  • Tamarind – Big gooseberry size
  • Water – As needed ( 1/2 cup)
  • Salt – a pinch
  • Red chilli powder – 1 tsp
  • Cumin powder – 1/2 tsp
  • Chaat masala powder – 1/2 tsp
METHOD
  • In a pan , add water , dates , jaggery , tamarind & allow it to boil.
  • Close it with lid and allow the dates to cook & jaggery to melt completely. By the time the dates get cooked , the water will be reduced to half..Switch off the flame .Drain the excess water & allow the mixture to cool down.
  • Grind it to a smooth paste.Again boil the paste adding the drained water. Add the red chilli powder , cumin powder & chaat masala powder. Boil for sometime till the mixture thickens.
  • Store in an-air tight box , refrigerate and dilute it while use !
chaat chutney tile 2

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September 28, 2012

GUACAMOLE DIP RECIPE – HOMEMADE MEXICAN AVOCADO DIP FOR NACHOS & TORTILLA

guacamole
I wanted to try Mexican style avocado dip also known as Guacamole for long time. I was looking for tortilla chips & nachos to try this guacamole dip recipe. Last week I got a pack of nachos and I immediately tried this dip. 

This homemade guacamole is easy to make, healthy and tasty too. I referred this perfect guacamole recipe from Simply Recipes. Use ripe avocado for best taste. Raw avocado tastes bitter.  Now, without this dip, we are not able to eat nachos. I’ve given few tips at the end on how to buy good avocado if you are buying for the first time. Its for beginners. Please go through it.
 
guacamole dip recipe
 

Guacamole Dip Recipe - Mexican Avocado dip


Guacamole Dip Recipe - Mexican Avocado dip Guacamole - Mexican Avocado dip recipe for Nachos and Tortilla
 
Cuisine: Mexican
Category: Starter
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes
 
INGREDIENTS

  • Ripe avocado – 1 no
  • Big onion – 2 nos (Finely chopped)
  • Green chilli – 1-2 nos (Finely chopped)
  • Tomato – 1 no ( Deseed and chop finely)
  • Lemon juice – 1.5 – 2 tsp
  • Coriander leaves / Cilantro – 2 tbsp (Finely chopped)
  • Salt – As needed.
  • Pepper powder – 1/2 tsp (adjust)
HOW TO MAKE GUACAMOLE
  1. Cut the avocado in half and remove the seed and take the pulp using a spoon. Discard the skin.
  2. Using a fork, mash the avocado roughly. Don’t overdo it. It should be little chunky.
  3. Chop the onions, green chillies , coriander leaves very finely.
  4. Now in a big bowl, take all the finely chopped veggies except tomato.
  5. Mix everything and add the avocado pulp. Mix little.
  6. Close the bowl with a plastic wrap or lid and refrigerate it until use.
  7. When you are about to serve it, chop the tomatoes finely and add it to the dip. Mix well, check for salt and spice.
  8. Serve with nachos or tortilla !!
 
NOTE
  • I have given the quantity of ingredients as per our liking. Please adjust them as per your wish. 
  • Refrigerating tomatoes changes the taste of the dip. So please don’t chop or add to dip until ready to serve.
  • Always keep the guacamole mixture wrapped or covered to prevent oxidation and change of color.
  • Refrigerate until ready or make it fresh and eat.


guacamole dip 1


TIPS
How to buy good avocado

  • There are varieties of avocado available in the market. They are Hass, Lamb Hass, Gwen, Reed, or Sharwil , Bacon and Zutano.
  • Bacon and Zutano varieties are light in flavor.
  • Others have a nutty taste.
  • Good avocado can be first identified by its color.Ripe avocado looks dark green to black in color. Some varieties look light green in color.
  • When you want to examine them. Take an avocado and keep it in ur palm. Just press it lightly. Do not use your finger tips as it may bruise them.
  • If it gives slightly, it is ready to eat. If it is over ripe, pressing them gives a mushy feeling and your finger may sink into the skin.  If the skin is hard to touch and if it doesn’t give, avocado is not ripe yet.
  • If you planning to keep it for some days, you can buy the unripe avocado , wrap it in a paper and keep it for 4-5 days to ripen. It can be kept in room temperature.
  • Avocado can be stored in a refrigerator until eaten to slow the ripening process.
  • Avocado with the highest oil content are the Hass, Pinkerton, Sharwil and Fuerte varieties.
  • This buying method may be useful for people who plan to use avocado oil for health and diet or skin and beauty purposes.

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May 6, 2009

Pav Bhaji Recipe | Street style | Mumbai Street Food Recipes


Pav bhaji is a worldwide popular street food originated from Mumbai, India. I prepared it for the first time yesterday and it was a super hit. It came out very well. I took this recipe from a cooking manual and made some changes by watching Mumbai street style pavbhaji YouTube videos.

Sendhil & Raksha loved it a lot and told me to make the same next day too for dinner. It was awesome in taste when had with chopped raw onions. Its a great evening snack recipe for kids. Even bachelors can try this as it has no grinding jobs. I am sure the smell of this pavbhaji masala makes everyone crave for it. Do try this for your kids & Husband after they are back home. U will get appraisals for sure. Ok, lets see how to make this Mumbai special pav bhaji at home easily. 

    

Mumbai special Pav bhaji recipe


Mumbai special Pav bhaji recipe Mumbai famous street food - Pav bhaji recipe
Cuisine: Indian
Category: Snacks
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


INGREDIENTS

For Bhaji
  • 1 cup chopped mixed vegetables (carrot, cauliflower )
  • 2 nos - medium sized Potatoes
  • 1/4 cup green peas
To saute
  • 2 tbsp butter
  • 2 big onions chopped fine
  • 2 tomatoes chopped fine
  • 1/2 capsicum chopped fine
  • 1 small green chilli chopped finely
  • 1 tsp - G&G paste
  • 2-3 tsp - Pavbhaji masala (I used MDH masala)
  • 1/2 – 1 tsp chilli powder (adjust)
  • 1/4 tsp- turmeric powder
  • 1/4 tsp - sugar
  • Kasoori methi – a pinch (optional)
  • Salt to taste
  • 1 cup water or vegetable broth (use according to the thickness of the bhaji)
  • juice of 1/2 lemon.
To Garnish
  • 1 tbsp coriander chopped
  • 1 onion chopped
  • small pieces of lemon
For Pav
  • 6 pavs (squarish soft buns )
  • Butter to toast.
HOW TO MAKE PAV BHAJI - METHOD

    For bhaji
    • Wash and chop the vegetables. Pressure cook mixed vegetables and peas till well mashed for 4-5 whistles. Mash them well using a ladle/masher or hands after draining the water. Reserve the broth/vegetable water.
    • Heat butter in a pan. Add finely chopped onion, capsicum, chilli, ginger garlic paste and saute for few minutes. Add tomatoes and saute till mushy. 
Pav bhaji recipe1
    • Fry for 2-3 minutes till tomato turns mushy. Add pavbhaji masala, chilli powder, turmeric, salt, sugar and cooked vegetables. Fry further 2-3 minutes (for less spice skip green chilli & use 1/2 tsp chilli pwd). 
Pav bhaji recipe2
    • Add the reserved vegetable broth & bring to boil. Simmer till gravy is thick, stirring and mashing the masala in between. Lastly add crushed kasoori methi, lemon juice. Stir & switch off the flame immediately. 
Pav bhaji recipe3
    • Garnish with chopped coriander leaves.
    For Pavs
    • Slit pavs horizontally leaving one edge attached. (like an open book).
    • Apply butter (as desired) and roast open on a tawa till hot and soft with the surface crisp on open side.
         Serve hot with bhaji, a wedge of lemon and chopped onions.

    Pav bhaji recipe4
    Enjoy !
Note

  • Adjust the quantity of spices as per your taste buds.
  • U must add pavbhaji masala to get the real taste. Else you can add garam masala powder & little aamchoor powder but you have to compromise with the taste.
  • Add finely chopped coriander  leaves for garnishing.
  • Mashing the vegetable well is the key here to resemble mumbai street style pavbhaji.
  • Adding carrot & beans is optional. U can use cauliflower, potatoes & peas alone.


Yummy pav bhaji is ready to relish with Tea !


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