Chole Chaat Recipe : छोले चाट रेसिपी

Prep. Time - 15 Min.
Cooking Time - 15 Min.
Servings - 4

Ingredients -

• Olive oil spray
• 1 large red onion, halved, thinly sliced
• 1-2 long fresh green chillies, finely chopped
• 2 teaspoons finely grated fresh ginger
• 1 teaspoon garam masala
• 1 teaspoon ground coriander
• 2 x 420g cans no-added-salt chickpeas, rinsed, drained
• 400g can chopped tomatoes
• 125ml (1/2 cup) water
• 1 bunch English spinach, trimmed, shredded
• 1 teaspoon white sugar
• Fresh coriander sprigs, to serve
• 4 roti breads, warmed, to serve 

1. Step 1
   Heat a large saucepan over medium heat. Spray with oil. Sauté onion, stirring occasionally, for 5 minutes or until soft. Add chilli, ginger, garam masala and ground coriander. Cook, stirring, for 1-2 minutes or until aromatic. Add chickpeas and stir to coat. Stir in tomato and water until combined. Simmer, stirring occasionally, for 10 minutes or until mixture thickens. Stir in spinach and sugar until well combined.
2. Step 2
   Season with salt and pepper to taste. Top with fresh coriander and serve with roti.
   
   
   Note : You can also serve chole chaat by sprinkling Bikaji Bhujia for more taste.

Energy 1618kJ	Fat saturated 1.00g
Fat Total 5.00g	Carbohydrate sugars 10.00g
Carbohydrate Total 61.00g	Dietary Fibre 13.00g
Protein 18.00g	Cholesterol -
Sodium 711.07mg

All nutrition values are per serve.

GOL MATTHI RECIPE

Ingredients:

2 cup Maida (unbleached flour)
1/4th cup fine Semolina (Sooji / Rava)
2 tsp Salt
1/2 tsp whole Black Peppercorns (coarsely cracked)
1/8th tsp Baking Powder
2 tblsp Curd / Plain Yogurt
7 tblsp warm Water
4 tblsp melted Ghee / Oil
Ghee / Oil for deep frying

How to make mathri:

• Mix the flour, salt ,cracked pepper and baking powder in a bowl.
• Add the ghee and rub between your palms until it takes the form of breadcrumbs.
• combine the curd with water and and form a pliable but firm dough using this liquid.
• Cover with the damp cloth and set aside for 30 minutes.
• Divide the dough into small balls and roll out all the balls.
• Heat the ghee / oil in a kadhai or deep-frying pan.
• Fry the rolled mathris in a batch over moderate heat.
• Do not allow the rounds to become brown, they should remain pale gold in color.
• Remove and drain on paper towels.
• Repeat the process for frying all mathris.
• Well sealed, they will keep for 2-3 weeks.
• Note : after frying is completed, allow the oil to cool for 15 minutes and, while still warm, strain through a fine sieve to remove any bits of flour.
• Oil can be further used.

Chocolate Chip Cookies

Preparation Time: 15 Minutes

Cooking Time: 12 Minutes

Ready In: 1 Hour 40 Minutes

Servings: 72

Ingredients:

4 1/2 cups all-purpose flour 2 tea-spoons baking soda 2 cups butter, softened 1 1/2 cups brown sugar 1/2 cup white sugar 2 (3.4 ounce) instant vanilla

pudding mix 4 eggs 2 tea-spoons vanilla extract 4 cups semisweet chocolate chips 2 cups chopped walnuts (optional)

 

Directions:

1.	Pre-heat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
2.	In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
3.	Bake for 10 to 12 minutes in the pre-heated oven. Edges should be golden brown.

Bikaji Sev Puri Recipe

Ingredients:

10 - Flat Puris (crisp)
1 cup Fine Bikaji Sev/Bikaji Bhujia
1/2 cup chopped Onion (Pyaj)
1/2 cup Curd (Dahi)
3 tblsp Tamarind (Imli) Chutney
3 tblsp Coriander Leaves (Dhania Patta) Chutney
1/2 cup boiled Potato (Aloo)
1 tblsp Chaat Masala
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Cumin Seed (Jeera)

How to make sev puri:

• Arrange the puris on a plate make a hole in each puri in the centre.
• Fill with a few chopped boiled potato cubes.
• Add about 1/4 tsp of tamarind and green chutneys in each.
• Sprinkle cumin powder, salt, red chilli powder.
• Sprinkle finely chopped onions.
• Then generously sprinkle Bikaji sev/Bikaji Bhujia all over the puris.
• Garnish with finely chopped coriander.
• Serve fresh..

Paneer Tikka Roll

Paneer tikka kathi rolls are ver popular Indian street food these days. Paneer is marinated in yougurt and spices, sauted and then wrapped in roti. It is a very delicious as well as a nutritious recipe. Here is a step by step guide for how to make paneer tikka kathi roll.

Ingredients:

1 Cup Paneer (cubed)
1/4 Cup Tomatoes (diced)
1/2 Cup Capsicum (diced)
1 tsp Oil

For marination
1/2 Cup thick Yogurt (whisked)
1 tsp red Chilly Powder
1/4 tsp Turmeric Powder
1 tsp Ginger-garlic paste
1/4 tsp Gram flour or besan
1/2 tsp Chaat Masala
1/2 tsp Kasuri Methi
1/2 tsp Garam Masala Powder
Salt to taste

For the roti or wraps
1 Cup Flour (Maida)
1/4 Cup Milk
Salt to taste

For the roll
1/2 cup Green chutney
1 onion sliced
Chat masala for garnish

How to make paneer tikka kathi roll:

• To make the rolls : Mix the flour,milk and salt in a vessel. Now using little water knead a soft dough. The dough should neither be too stiff nor too soft.Keep it aside for 15 mins.
• Knead the dough and divide it into equal parts and roll out thin rotis.
• Heat tawa and cook the rotis (ready 3/4 cook) on both sides. Keep aside. Don't cook the roti completely otherwise while assembling the wrap they will get very crisp and dry.
• To make the stuffing: Mix all the ingredients of marinate well and then add paneer cubes. Let the paneer marinate for 15-20 minutes.
• Heat oil in a pan and fry capsicums for 2-3 minutes.
• Now add marinated paneer and saute for 5-6 minutes on medium flame stirring occasionally. Now add tomatoes and saute for another minute.
• Remove from heat.
• To make a roll: Take a roti and spread some green chutney in the center, then put the paneer-capsicum-tomato stuffing evenly in the center. Sprinkle thinly sliced onion and some chat masala. Now fold /14 of the roti horizontally from the lower side and then roll the roti vertically tightly ensuring that no stuffing falls out.
• How to serve: Heat the roll on the tawa. Then wrap each roll in a aluminium foil and then cut diagonally from the center into two pieces. Arrange on a platter and serve with tomato and green chutney.

• Note :
  1. You can use whole wheat flour (Atta) to make healthy wraps.
  2. You can use non stick to cook the paneer and avoid oil.
  3. You can use low fat yougurt for the marination.
  4. You can substitute paneer with low fat paneer.

MOTICHOOR LADOO RECIPE

Ingredients:

1/3 cup milk (doodh)
1tblsp pistachios (pista)
few drops orange (santra) colour
pure ghee for frying
1tblsp raisins (kishmish)
a pinch baking powder
1/2 kg sugar (cheeni)
1/2 kg bengal gram flour (besan)

Making of motichoor ladoo:

• Sieve gram flour with baking powder so that it mixes well.
• Mix in 2 tblsp of melted ghee and enough water to make a batter of thick consistency.
• Heat up ghee in a kadhai and with a perforated (holes) spoon drop boondis in ghee.
• Rub the batter on the spoon with holes so that small drops of batter drop in oil, simultaneously tap the spoon on the rim of kadhai also.
• Fry boondis till golden brown, remove and keep aside.
• Meanwhile make three string (3 tar ki chashni) consistency sugar syrup mix in colour.
• Put the fried boondis in this syrup, mix in the raisins and cut pistachios.
• When mixture cools down slightly use buttered hands to make ladoos.

SAMOSA RECIPE

 

For Cover:
1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oil
Little salt
1/4th tsp. Ajwain (optional)
 

For Stuffing:
3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1/2tsp Ginger (crushed)
1tbsp coriander finely chopped
Few chopped Cashews (optional)
Few Raisins (optional)
1/2tsp Garam masala
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)

How to make samosa:

For Cover:

• Mix all the ingredients (salt, oil, ajwain) except water.
• Add a little water at a time.
• Pat and knead well for several times into a soft pliable dough.
• Cover it with moist Muslin cloth and keep aside for 15 minutes.

For Stuffing :

• In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala) and green chilles, ginger and Mix well.
• Add green peas, cashews and raisins and mix well.
• Add coriander and keep aside.

To Proceed :

• Make small rolls of dough and roll it into a 4"-5" diameter circle.
• Cut it into two parts like semi-circle.
• Now take one semi circle and fold it like a cone. Use water while doing so.
• Place a spoon of filling in the cone and seal the third side using a drop of water.
• Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
• Serve samosa hot with hari chutney, tamarind chutney.