Papad Rolls

INGREDIENTS:

Papad - 8

Potatoes - 200 grams

Red chilli powder - 1 teaspoon

Cumin powder - 1 teaspoon

Turmeric powder - 1/2 teaspoon

Chaat masala - 1/2 teaspoon

Fresh coriander leaves, chopped - a few sprigs

Ginger - 1/2 teaspoon

Salt - to taste

Oil - to deep fry

METHOD:

Boil potatoes, peel and mash. Add red chilli powder, cumin powder, turmeric powder, chaat masala, chopped coriander leaves, chopped ginger and salt to the mashed potatoes. Mix well. Divide it into eight equal portions. Place one portion on one side of a papad and apply water on the edges of the papad. Roll the papad and fold the edges inwards. Seal them with water so that the potato mixture does not come out. Heat sufficient oil in a kadai and deep fry the papad rolls on moderate heat for about a minute. Drain onto an absorbent paper and serve hot.

Tadke Wala Chana Dal

 

Ingredients:

Chana Dal (Split Chick Peas) - 1 cup, washed and drained

Grated Coconut - 1/4 cup

Oil - 1 tsp

Whole Garam Masala:

Dalchini (Cinnamon stick) - 1 inch piece

Badi Ilaichi (Black Cardamom) - 2

Laung (Cloves) - 4-5

Tej Patta (Dry Bay Leaves) - 2

Dry Masala Powders:

Lal Mirch (Red Chili) Powder - 1 tsp

Haldi (Turmeric Powder) - 1 tsp

Salt - as per taste

For Tempering:

Ginger - 1 inch piece grated or thinly sliced (based on your preference)

Garlic - 4-5 big cloves, minced or finely chopped (based on your preference)

Onion - 1, finely chopped

Tomato - 1, finely chopped

Dry Red Chillies - 2-3, broken in 1 inch pieces

Jeera (Cumin Seeds) - 1 tsp

Rai (Mustard Seeds) - 1 tsp

Ghee (Clarified Butter) - 1 tbsp (Feel free to use any oil or butter)

Cilantro - finely chopped for garnishing

Method:

    * Take a heavy bottomed cooker. Cooker is best as it takes a while to cook chana dal.

    * Take oil in it and let it be hot.

    * Add all under "Whole Garam Masala" to it and fry till nice aroma comes.

    * Add drained dal to it along with dry masalas and stir fry just for 2 min.

    * Add grated coconut and mix for another min.

    * Add about 5 cups of water and close the lid and cook for about 20 min. or till dal is well cooked (not mushy, but just well cooked). Take it out in a serving bowl.

    * Once the dal is cooked, let's prepare the tempering.

    * Take a non-stick pan and add ghee to it.

    * Once the ghee is hot, add both the seeds and dry red chili pieces from the "For Tempering" section.

    * Once the seeds start spluttering, add ginger and garlic to it and fry fry for about a min, do not let garlic burn.

    * Add finely chopped onion to it and fry till onions are translucent.

    * Add chopped tomato and fry for 2-3 min. don't let your tomatoes turn mushy.

    * Now, add the tempering in the serving bowl and sprinkle cilantro on the top and immediately close the lid. This is to let the tempering flavors get in well :). I wanted to take the picture with tadka on top, but my husband had mixed it already before I could say no ;)

Serving:

Serve it hot with either any kind of pulao or nice warm pooris.

Moong Ki Dal (Green Gram)

Ingredients:

1/2 cup Moong Dal ( Green Gram)

1 small Onion chopped

1/4 tsp Mustard seeds

1/4 tsp Cumin seeds

1/4 tsp Turmeric powder

Pinch of Asafoetida

1 long chopped Green Chillies

1 tbsp Oil

2 Curry Leaves

Few Coriander leaves

Method:

    * Pressure cook moong ki dal for 2 whistles.

    * Mash it and add turmeric powder, hing and salt to it.

    * Add 1 cup water.

    * Heat oil in a pan and season it with mustard seed, cumin seeds, green chillies and curry leaves.

    * Add the chopped onions and fry for a minute.

    * Add the mashed moong dal to it and let it boil. Keep till 2-3 boils.

    * Garnish moong daal with coriander leaves and serve hot.

Paneer Stuffed Papad Rolls

INGREDIENTS:

Papad - 8

Oil - 1 tablespoon

Ginger, chopped - 2 inch piece

Green chilli - 2

Cottage cheese (paneer), 1/4 inch pieces - 150 gram

Salt - to taste

Red chilli powder - 1/2 teaspoon

Chaat masala - 1 teaspoon

Mint leaves, chopped - 4-5

Fresh coriander leaves, chopped - a few

Mint leaves - a few

METHOD:

Heat the oil in a non stick pan, add the ginger and sauté for one minute. Add the green chillies and continue to sauté. Add the paneer, salt, red chilli powder, chaat masala, mint leaves and coriander leaves and mix. Take the pan off the heat.Halve the papads. Heat a grill pan and roast the papads, pressing them slightly so that they get the grill lines on them. Shape them immediately into a cone. Place the papad cones in small glasses. Fill the cones with the paneer stuffing and serve immediately garnished with a mint leaf on each.

Peanut Chaat

INGREDIENTS:

Raw peanuts , with shells - 3 cups

Sea salt - 1 tablespoon

Turmeric powder - 1 teaspoon

Salt - to taste

Chaat masala - 1/4 teaspoon

Red chilli powder - 1/2 teaspoon

Roasted cumin powder - 1 teaspoon

Onion , chopped - 1 medium

Tomato, chopped - 1 medium

Green chillies, chopped - 2

Fresh coriander leaves, chopped - 2 tablespoons

Lemon juice - 2 tablespoons

METHOD:

Pressure-cook the peanuts in five cups of water with sea salt and turmeric powder for about four to five whistles. Drain and shell them.Take the peanuts in a bowl. Add salt, chaat masala, red chilli powder, roasted cumin powder, onion, tomato, green chillies, coriander leaves, lemon juice and mix well. Serve hot or cold.

Dahi Ke Kebab

 

INGREDIENTS:

Hung yogurt - 250 grams

Roasted Bengal gram, powdered - 1 1/2 tablespoons

Salt - to taste

Red chilli powder - 2 teaspoons

Green cardamom powder - 1 teaspoon

Cinnamon powder - 1/2 teaspoon

Black pepper powder - 1/2 teaspoon

Ghee - 1/2 cup

Onion , thinly sliced - 1 medium

Garlic, ground - 2-3 cloves

Clove powder - 1/4 teaspoon

METHOD:

Take hung yogurt in a bowl. Add roasted gram powder, salt, one teaspoon red chilli powder, half teaspoon green cardamom powder, one fourth teaspoon cinnamon powder and one fourth teaspoon black pepper powder and mix well. Divide into twenty equal portions. Dampen your hands and flatten each portion to give the kebabs smooth and even shape.Heat ghee in frying pan and fry the kebabs, a few at a time, to a light golden colour. Drain and set aside. In the same ghee, fry onion till golden brown. Drain and grind to a paste. In the ghee remaining in the pan add garlic, remaining red chilli powder, fried ground onions, clove powder, remaining green cardamom powder, remaining cinnamon powder, remaining black peppercorn powder and salt and sauté till oil surfaces. Add kebabs and gently mix into the masala. Serve immediately with geeen chutny and yogur.