CHATPATA CHAATS #2

ALOO MUTTER CHAAT

Ingredients:

• potatoes 5-6
• green peas(steamed) 2 cups
• chaat masaala 2-3 tbsp
• roasted jeera powder 2 tsp
• Black salt 2 tsp
• salt and pepper to taste
• juice of 2-3 lemons
• oil for frying

For garnishing :

• coriander leaves
• gujrati sev

Method: Peel and cut the potatoes into big pieces and deep fry in hot oil. Set aside. Stir fry the green peas in a table spoon of oil on a low flame till cooked. Mix the green peas and potatoes. Add chaat masaala, roasted jeera powder, black salt, salt, pepper and lemon juice to taste. Mix well. Serve garnished with coriander leaves and sev. yummy chaat khao!!

CHATPATA CHAATS #1

This monsoon, enjoy some spicy, tangy and hot 'chaat' buddies :)

CORN BHEL Ingredients:

• american corn(boiled) :4 cups
• potatoes (boiled and chopped) : 4 to 5
• tomatoes (chopped) :4
• capsicum (chopped) :3
• coriander leaves (chopped) :4 tbsp
• ginger chillies paste :3 tsp
• juice of 2 lemons
• refined cooking oil :3 tbsp
• sugar :2 tsp
• salt to taste

Method: Heat the oil and stir fry the chilli-ginger paste. Add the capsicum and stir fry again. Then add the boiled american corn and potatoes and stir fry again. Add the tomatoes, lemon juice, sugar and salt. Mix well. Serve garnished with coriander leaves. Tasty Corn Bhel is ready :)

POTATO SABJI - THE MOST LOVED VEGGIE OF ALL

Well, is there anybody who says NO to potatoes? I don't think so...Its almost a well known fact that everybody especially kids luv potato curry wen compared to the rest of the veggies. So here it goes, an easy and quick way to do this recipe

Ingredients:

• 3 potatoes (russet potatoes work well for this recipe)
• 1 onion ( chopped)
• 2 to 3 garlic cloves ( chopped)
• 3 tbs oil
• 1 tsp cumin seeds and musturd seeds
• 1/2 tsp turmuric powder
• 1 tsp chilli powder
• 1 tsp coriander powder
• cilantro
• salt

Method:

Boil potatoes until fork tender with a pinch of salt , peel and squeeze with your hands ,so that half mashed and half chunkey

Heat oil in apan ,add cumin seeds , musturd seeds and chopped onions , sautee until onions are soft , then add garlic and cilantro , fry for 1 more min

Now add sqeezes potatoes ,Mix well and fry on low flame for 5min

Sprinkle salt , turmuric , redchilli powder and coriander powder ( mix gently so that potatoes are not mashed completely)

Fry on low flame until golden on one side ( make sure not to burn potatoes)

Serve hot , with chapathi , puri ,paratha

GINGER FRUIT PUNCH RECIPE

INGREDIENTS:

• 3 oz 8-inch piece of fresh peeled and chopped Ginger (Adrak)
• 1 cup Sugar (Cheeni)
• 1 cup fresh Lemon Juice (Nimbu Ka Raas)
• 11/2 cup fresh Orange Juice (Santra Ka Raas)
• 3 cup Cold Water or Club Soda
• Ice-cubes

METHOD:

Combine ginger, sugar and 1 cup of water in a heavy deep-pan and bring to boil.
Lower the heat and simmer, uncovered, for about 15 minutes.
Strain the mixture into another pan and allow to cool.
Now add lemon juice and orange juice and refrigerate until needed.
Just before serving, add cold water or club soda and ice-cubes.

TIFFIN READY :)

Well, we have something tasty and easy-to-make recipe in today's menu :

CORN PAKODAS

Corn Pakodas are the great appetizers that can have at tea time. Its easy, crispy and delicious to have. With very simple flavours, they are great and can be also have along with ketchup or salsa. Do try this snack delight and enjoy ur evening.

INGREDIENTS:

• 1 cup sweet corn
• 2 chopped onions
• 1 egg
• Salt to taste
• 1 tbsp ginger finely chopped
• 1 tsp chopped green chilli
• ½ tsp pepper
• ½ cup flour
• 1 tsp baking powder
• Oil to fry
• 1 tsp red chilli powder
• 1 cup makai ka atta
• Chopped dhania patta

METHOD:

To sweet corn, add onions, ginger, green chilli, red chilli powder, salt & pepper.

Mix these ingredients along with baking powder & egg. Add the flour & makai ka atta to the mixture.

Mix well & add dhania patta for taste. Wet your palms & shape the dough into balls.

Fry pakodas in hot oil on low flame till red. Serve hot with sauce or chutney.

WHAT'S ON TODAY's MENU # 2

It is delicious! I used just one chilli pepper, and found it gently spicy. I also added some lime juice for a little extra flavor. This is a 5-minute recipe, especially if you use frozen corn.

Slicing the kernels off the cob can get a little messy, though. I managed to do it :)

Spicy Corn with Mustard Seeds

makes 4 servings

INGREDIENTS:

• 6 to 8 ears corn (or use 4 cups thawed frozen corn)
• 3 tablespoons vegetable oil
• 1/2 teaspoon brown mustard seeds
• 1 or 2 serrano chiles, thinly sliced
• 1/4 teaspoon turmeric
• Salt
• 1 tablespoon minced cilantro
• 1 -2 teaspoons fresh lime juice, to taste

METHOD:

1. Slice kernels off corn, if using fresh.

2. Heat vegetable oil in a wok or sauté pan over medium-high heat, add mustard seeds, and cover. When seeds stop popping, lower heat to medium and add chiles; stir 30 seconds.

3. Stir in turmeric. Add corn and salt to taste. Toss, turn heat to low, cover, and cook until corn is tender, about 5 minutes (cook frozen corn about 1 minute). Stir in cilantro and lime juice. Serve warm.

WHAT'S ON TODAY's MENU # 1

RECIPE : VEGETABLE CHILLI

From “The New Basics Cookbook” by Julee Rosso and Sheila LukinsHave a pot of chili ready when everyone comes over to watch the Super Bowl. This vegetable chili is just as gutsy as any made with meat. Everyone will love it!

INGREDIENTS:

3/4 cup olive oil2 zucchini, cut into 1/2-inch dice2 onions, cut into 1/2-inch dice4 cloves garlic, finely chopped2 large red bell peppers, cored and cut into 1/4-inch dice1 can (35 ounces) Italian plum tomatoes, with their juice1 1/2 pounds ripe plum tomatoes, cut into 1-inch dice2 tablespoons good-quality chili powder1 tablespoon ground cumin1 tablespoon dried basil1 tablespoon dried oregano2 teaspoons freshly ground black pepper1 teaspoon salt1 teaspoon fennel seeds1/2 cup chopped fresh Italian (flat-leaf) parsley1 cup canned dark red kidney beans, drained1 cup canned chick-peas (garbanzos), drained1/2 cup chopped fresh dill2 tablespoons fresh lemon juice1 cup sour cream2 cups grated Monterey Jack cheese4 scallions (green onions), white bulb and 3 inches green, sliced on the diagonal

METHOD:

1.Heat 1/2 cup of the oil in a large skillet over medium heat. Add the zucchini, and sauté until just tender, 5 to 7 minutes. Transfer the zucchini to a large flameproof casserole or dutch oven.

2.Heat the remaining 1/4 cup oil in the skillet over low heat. Add the onions, garlic, and bell peppers. Sauté until just wilted, about 10 minutes. Transfer the mixture to the casserole, along with the oil remaining in the skillet.

3.Place the casserole over low heat. Add the canned tomatoes and their juice, the fresh tomatoes, chili powder, cumin, basil, oregano, pepper, salt, fennel seeds, and parsley. Cook, uncovered, stirring often, for 30 minutes.

4.Stir in the kidney beans, chick-peas, dill and lemon juice; cook for another 15 minutes. Stir well, and adjust the seasonings to taste. Serve with bowls of sour cream, grated cheese, and sliced scallions alongside.

Here's a cool take on the ubiquitous soup...check it out

Like all whole grains, whole wheat is a very good source of fibre as well as manganese and the amino acids. If you have a wheat allergy, substitute barley, which provides celenium, copper and phosphorous. And the below mentioned recipe serves six!

INGREDIENTS:

• Barley : 1/3 cup
• water : 2 cups
• salt : to tase
• finely diced cucumber : 1 cup
• plain low fat yogurt or butter milk : 5 cups
• ripe but firm tomatoes : 2
• celery stalk (small) : 1
• garlic pod finely minced or pureed with a little salt in a mortar : 1
• lemon juice : 2 tbsp
• cumin seeds toasted and ground : 2 tsp
• ground pepper : to taste
• fresh mint leaves : 2 tbsp

METHOD:

Heat a heavy medium sized saucepan over medium-high heat, and add the barley. Stir or shake in the pan unitil it smells toasty, about five minutes. Add the water and salt (to taste) and bring to a boil.

Reduce the heat and simmer until tender, about 45 mins. Remove from the heat, drain and set aside.

While the barley is cooking, place the cucumber in a bowl and sprinkle with salt. Toss and place in a strainer set over the bowl. Allow to drain for 30 mins. Rinse well and drain on paper towels.

Combine all the ingredients except the mint. Season to taste with salt and pepper. Chill for an hour or longer. Serve, garnishing each bowl with the mint leaves.

MADLY IN LUV WITH BLOGGING :P

Hi to every one reading this !

This blog of mine was created long back but i din't do much to keep it updated, Though i call it my FIRST BLOG :)

I hav recently started writing posts on different recipies that i come accross, in THIS BLOG. So i just thought that my other blog space cud be utilized for foodies and other eat-out related posts thereby making it active!

Hope u guyz will like it! I would be glad if u leave ur comments wen ever u drop in! thank u!

PINEAPPLE, ANYONE?

It may look intimidating but once you get past its prickly exterior, you'll be hooked!

The words nana and anana both mean "excellent fruit" in the language of the tupi indians of Brazil, where the pineapple originated. And sir Walter Raleigh called it the "Princess of fruits" but when sailors returning to Europe managed to grow pineapples and presented one to Charles V , "he refused it with characteristic hesitency to touch it".

Well it does look like an intimidating creature, and peeling and cutting one is so daunting that i rarely do.

This post is about a small easy recipe with the princess of fruits as its main ingredient..check it out :)

PINEAPPLE CHILLI SALSA

(make about two cups)

• 2 cups pineapple, peeled cored and coarsely chopped
• 2 tbsp fresh pineapple juice
• 2 tbsp fresh lime juice
• 1 tbsp gur or sugar dissolved in a spoon of water
• 3 spring onions finely chopped
• 2 green chillies chopped
• 2 tsp chopped fresh corriander
• 3/4 tsp salt
• 1/4 tsp ground cloves

Toss all these ingredients together in a bowl and let stand, stirring occasionally, 30 minutes to blend flavours. Salsa can be made a day ahead and chilled, covered. Bring to room temperature before serving.

yummy......isnt it? :)