Samosa Chat

SAMOSA CHAT

Hello dear buddies. How have you been? After the chilly winters receding now, spring has entered in India. The weather has become awesome with mild breeze, sunshine and lots of cravings to eat something spicy, tasty and fun. In Delhi, it is quite normal watching people especially ladies going for shopping and enjoying chats and golgappas. So today I am making this samosa chat recipe for my daughter, Ambika. The recipe is as follows—–

Ingredients:-For making the pea gravy—

  1. White Peas – 250 gms
  2. Onions(big) – 1
  3. Ginger-Garlic Paste – 1 tsp
  4. Turmeric Powder – 1 tsp
  5. Red Chilly Powder – 1 tsp
  6. Roasted Cumin Powder – 1 tsp
  7. Garam Masala – 1 tsp
  8. Tomato Puree – 1 tbsp
  9. Salt – According to taste
  10. Vegetable Oil – 1 tbsp

For the samosa chat-

  1. Samosas-3
  2. Onion(chopped)-1
  3. Green Chillies-2
  4. Green Chutney-1 tbsp
  5. Red Chutney(dry mango chutney)-1 tbsp
  6. Black Salt – 1 tsp
  7. Lemon Juice-2 tsp
  8. Fresh chopped coriander-For garnish

STEPS

Step 1

IMG-4874.JPGTo make the white peas, wash and soak them overnight. Boil them the next day.

Step 2

To make the chole, take a pan. Add vegetable oil. Add the chopped onions and stir for three minutes. Next, add the ginger-garlic paste. Saute again for a minute or two. Now add the dry masalas, salt, turmeric powder, red chilly powder, roasted cumin powder and garam masala. Add the tomato puree and fry everything for three minutes. Add the boiled peas and water and let it cook for five minutes on medium flame. The final gravy should be thick.

Our Peas are done. Keep aside.

Step 3

Now to make the chat let’s assemble the ingredients together. For that, firstly chop the onions, green chilies, fresh coriander and prepare the two chutneys, one is the green chutney made from coriander, mint, green chilies and the other is red chutney, made from dry mango or amchur powder both of which I have made in one of my earlier blogs. Please refer to the recipe from there.

IMG-4873.JPG Break the samosas into halves. Pour some pea gravy on them. Now drizzle the two chutneys on tops of the samosas. Next sprinkle the onions, green chilies, coriander all over them. Lastly, squeeze some lemon juice to get that zing!!

Our Samosa Chat is ready. Have it as a funky snack.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

 

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Masala Keema With Potatoes

MASALA KEEMA WITH POTATOES

Hello dearies. Welcome back. Today I made this recipe of masala chicken keema with potatoes(dry) and it was good. It’s a simple recipe, easy and tasty and really goes well with paranthas and chapatis and is a great standby idea if you are out of veggies and other fruitful ideas to go after. A real pleasure to make and eat. I hope you will like it. The recipe is as such—-

Ingredients:-

  1. Chicken Keema – 200 gms
  2. Potatoes – 2
  3. Onions -2
  4. Ginger-Garlic Paste – 1 tsp
  5. Curd – 1 tbsp
  6. Turmeric Powder – 1 tsp
  7. Red Chilly Powder – 1 tsp
  8. Chicken Masala – 1 tsp
  9. Garam Masala – 1 tsp
  10. Sugar – 1/2 tsp
  11. Salt – According to taste
  12. Curry Leaves or Dried mint – 4
  13. Vegetable Oil – 1/2 tbsp
  14. Coriander –  For Garnishing

STEPS

Step 1

IMG_4866Wash, cut and blanch the potatoes. Finely chop the onions.

Step 2

Take a pan. Add oil. Now add the finely chopped onions and fry for two minutes. Add the ginger-garlic paste and saute for three minutes. Next add the masalas, salt, turmeric powder, red chilly powder, chicken masala, garam masala and saute for a minute. Now add in the keema and stir again for three minutes after which add in the curd. Next, add some water and let it cook on medium flame for two-three minutes. When the water starts to dry add the blanched potatoes, dried mint or curry leaves and sugar and saute it for one minute and remove from gas. You can squeeze some lemon juice too if you want.

IMG_4868 (1)Our Masala Keema With Potatoes is done. It is an instant recipe so can be made anytime.

Friends do try the recipe. Share your comments and feedback. Have a great week ahead. Till then healthy cooking, happy living!!!

Jack fruit And Potato Kebabs

JACKFRUIT AND POTATO KEBABS

Hello friends, welcome to my site again. Happy Saturday to all of you. From yesterday I was in search of a new recipe and there was some jackfruit in my fridge so I decided to make these jackfruit and potato fritters in the evening. I think you guys will definitely like it as well. So let’s get started. Here is the recipe —

Ingredients:

  1. Jackfruit – 250 gms
  2. Potato – 2
  3. Onions – 1
  4. Green Chillies – 2
  5. Gram Flour or Besan – 3 tbsp
  6. Turmeric Powder – 1 tsp
  7. Red Chilly Powder – 1 tsp
  8. Garam Masala – 1 tbsp
  9. Asafoetida – A pinch
  10. Coriander Powder – 1 tsp
  11. Dry Mango Powder – 1 tsp
  12. Salt – According to taste
  13. Sugar – 1/2 tsp
  14. Lemon Juice – 1 tsp
  15. Chopped Coriander – A small bunch
  16. Vegetable Oil – For Frying

STEPS

Step 1

Wash, cut and boil the jackfruit and the potatoes. Peel the latter. Finely chop the onions, green chilies, coriander.

IMG-4833.JPGStep 2

Take a bowl. Add to it the jackfruit and potatoes. Mash them. Keep aside.

Step 3

Take a pan and add the chopped onions and green chilies in it. Also, add the pinch of asafoetida. Saute it for a minute. Now add the gram flour, salt, turmeric powder, red chilly powder, coriander powder, garam masala, dry mango powder and dry roast them on a medium flame for two minutes. Add the sugar. Take care not to burn them.

IMG-4836.JPGStep 4

Now add this roasted spice mix in the mashed batter. Also, mix in the chopped coriander and squeeze some lemon juice in. You may also add cashews and raisins but it is optional.

Step 5

Make out patties from it of any desired shape you want. And then fry it.

Our Jackfruit and Potato Kebabs are done. Serve them with mayonnaise and freshly cut salad.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!! 

Pumpkin Skin And Corn Stir-Fry

PUMPKIN SKIN AND CORN STIR – FRY

Hello and welcome again. Wishing you all a very happy Monday. Today I was wondering what to make for lunch and having too many veggies in my refrigerator was getting me confused. So I  have made this tasty and easy stir-fry along with some sweet corn kernels. It is a handy recipe and can be a great side dish for your lunch or dinner platter. It is mildly spiced so is easy on your tummy too. So let’s make it—-

Ingredients:-

  1. Red Pumpkin skin(with a little flesh too)-250 gms.
  2. Sweet Corn Kernels – 1 tbsp
  3. Onion-1
  4. Green Chillies – 2
  5. Turmeric Powder – 1 tsp
  6. Red Chilly Powder- 1 tsp
  7. Garam Masala – 1 tsp
  8. Pepper Powder – 1/2 tsp
  9. Dry Mango Powder- 1 tsp
  10. Paprika – 1 tsp
  11. Chat Masala – 1/2 tsp
  12. For Garnishing – Fresh Chopped Coriander or Desiccated coconut

For Tempering:-

  1. Cumin – 1 tsp
  2. Fenugreek Seeds – 1tsp
  3. Asafoetida – A pinch
  4. Kasuri Methi – 1 tsp
  5. Vegetable Oil – 2 tbsp

STEPS

Step 1

IMG_4780.jpgWash and scrape the pumpkin skin keeping some of its flesh intact and cut it into long strips. Chop the onions, green chilies. Blanch the sweet corn kernels and you may blanch the cut skin strips too.

Step 2 

Take a pan. Add vegetable oil in. Now add the tempering ingredients, cumin, fenugreek, asafoetida, kasuri methi and then add the chopped onions and green chilies. Stir for two minutes and then add in the blanched pumpkin skin and sweet corn kernels. Stir again for five minutes to remove the rawness of the vegetables.

Step 3

Now add salt, turmeric powder, red chilly powder, garam masala, pepper powder, paprika, dry mango powder and fry it all for two minutes.

IMG_4781.jpgStep 4

Cook the veggie on high flame for ten minutes or till the veggies are done. Garnish it with chopped coriander or fried green chilies. You may also add some grated fresh coconut.

Our Pumpkin Skin And Corn Stir-Fry is done. Serve it with chapatis, stuffed paranthas, rice, dal, curries. It is a perfect side dish for your lunch and dinner platters.

Friends do try the recipe at home. Share your comments and feedback. Have a great week ahead everyone. Till then healthy cooking, happy living!!!

 

 

 

 

Spicy Green Raita

SPICY GREEN RAITA

Hello dear buddies. Today is thankfully a sunny day, after the heavy-duty winters. In winters, especially in New Delhi, there is a tradition of heavy eating and people generally eat keeping their platters full of food with variety. Delhites love to eat mostly paranthas with raita or curds in breakfast. We make raitas in many ways. Whenever I prepare oily and spicy food I include a dish of raita in it as it cools you out. It is a great appetizer too. Now spinach is getting out of season and luckily I got hold of the tri-combo of spinach, dill, and mint in my refrigerator. Wondering what to do with them, this idea struck me in time to prepare its raita which I teamed up with crispy, crunchy radish or mooli paranthas and bingo! the combo worked well. So I decided to share it with you all too. Now let’s start with its making—-

Ingredients:

  1. Spinach – 100 gms
  2. Dill leaf – 20 gms
  3. Mint – 20 gms
  4. Yoghurt – 250 gms
  5. Onion – 1/2 of 1 (big)
  6. Green Chillies – 1
  7. Raita Masala – 1 tsp
  8. Asafoetida – A pinch
  9. Ginger Powder – 1 tsp
  10. Dry Mango Powder – 1 tsp
  11. Garam Masala – 1 tsp
  12. Red Chilly Powder – 1 tsp
  13. Coriander Powder – 1 tsp
  14. Fenugreek Seeds – 1 tsp
  15. Black Salt – According to taste
  16. Pepper Powder – A pinch
  17. Vegetable Oil – 2 tsp

STEPS

Step 1 

Wash and cut the spinach, dill, and mint finely.

Step 2

Take a pan. Add 1 tsp of oil. Add fenugreek seeds and asafoetida. Now add chopped onions, saute for a minute and add green chilies. Add green chilies. Next, add coriander and red chilly powder and some garam masala. Lastly, add some black salt and dry mango powder. Saute everything well and take off from heat. Let it cool.

IMG-4759

Step 3

To now finally, assemble the raita, beat the yoghurt in an egg beater for two minutes and mix the above-made greens in. Adjust salt content to your liking. Add some pepper powder. You can drop in one sugar-free pellet too if the raita appears a bit tangier.

Our Spinach, Dill and Mint Raita is ready.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then healthy cooking, happy living!!!

 

Shallow Fried Sweet Potatoes

SHALLOW FRIED SWEET POTATOES

Hello and welcome friends again. Here I am today with a tasty side dish recipe which you will like for sure. As we all know sweet potato is a sweeter version of normal potatoes. We make many varieties of it, like, baked sweet potatoes, soups, salads, puddings, curries, stir-fries and many kinds of desserts too. It is rich in starch along with complex carbs, dietary fibres, and beta-carotene. And micronutrients like Vitamin B5, B6, and manganese. In my native place farmers after harvesting these sweet potatoes in November, roast, peel and eat it with black salt as their afternoon and evening snack. And they do the roasting in clay hearths which gives a very good taste to the potatoes. Today I decided to shallow fry them with mild masalas and wanted to share it with you all. So the recipe is as follows—-

Ingredients:

  1. Sweet Potatoes – 2
  2. Gram Flour – 1 tbsp
  3. Rice Flour – 1 tbsp
  4. Turmeric Powder – 1 tsp
  5. Red Chilly Powder – 1/2 tsp
  6. Asafoetida – A pinch
  7. Garam Masala – 1/2 tsp
  8. Salt – According to taste
  9. Lemon Juice – 1 tsp
  10. Chat Masala – For Sprinkling
  11. Fortune Vegetable Oil – For shallow frying

STEPS

Step 1

Wash, scrape and cut the sweet potatoes into thick roundels.

IMG-4763.JPGStep 2 

Take a bowl. Add to it the cut sweet potatoes. Also add the gram and rice flour, salt, turmeric powder, red chilly powder, asafoetida, garam masala, lemon juice and little water to coat the masala mix together.

Step 3

IMG-4767.JPGNow shallow fry the sweet potatoes in a thick bottomed pan.

Our Shallow Fried Sweet Potatoes are ready. Serve them with a sprinkling of chat masala, date chutney and other dips of your choice.

Friends do try the recipe at home. Share your comments and feedback. Have a great week everyone. Till then, healthy cooking, happy living!!!

 

 

Potato Chops With Tomato And Date Chutney

POTATO CHOPS WITH TOMATO AND DATE CHUTNEY

Hi, friends welcome back to my cozy cooking corner. In my previous blog post I have shared a similar recipe with you all of potato cutlets but with a slight variation in them from this one. Today, I and my daughter were getting bored after enjoying the leisurely afternoon, watching movies, light bantering, listening to music and just doing this and that. And then on feeling slightly hungry, I decided to make this random dish of potato cutlets. I was not very intentional about making it as a blog but then I thought that sharing it would not even be wrong. So we, my daughter and me went ahead to prepare it. It was a light snack, quite tasty and satisfying and we sure did enjoy it well. It’s a very handy and quick recipe and even kids can go ahead to make it. So you too could try this sometime and enjoy it as a brunch or light evening snack. The recipe is as follows—-

Ingredients:-For the potato chops

  1. Potatoes – 4
  2. Red Chilly Powder – 1 tsp
  3. Garam Masala – 1 tsp
  4. Cinnamon Powder – 1/2 tsp
  5. Walnut and Raisin – 4-6 each
  6. Cornflour – as required for binding
  7. Bread Crumbs – For coating
  8. Refined Flour or Maida – For dusting
  9. Salt – According to taste
  10. Coriander Leaves – optional
  11. Vegetable Oil – For shallow frying

STEPS

DSC01292Step 1

Boil, peel and mash the potatoes.

Step 2

In a bowl take the mashed potatoes, red chilly powder, garam masala, cornflour, cinnamon powder, salt and make round chops out of them. Insert a piece of walnut and raisin in the middle of the chops and cover them up well. You can add some chopped coriander and some chopped veggies as filling too but it is an optional choice.

DSC01291Step 3

Now take some bread crumbs and refined flour and dust the chops one by one firstly in the flour and then in the breadcrumbs. Do so for all the chops.

Step 4

Shallow fry the chops until golden browned. Take out on a tissue paper.

Our  Potato Chops are done. Serve them up with tomato and dates chutney. They can be had as morning or evening snacks or with sweet, milky cardamom tea.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Till then healthy cooking, happy living!!!

 

Tomato and Date Chutney

Ingredients:-

  1. Tomatoes -250 gms
  2. Date(khajur) -50 gms
  3. Asafoetida -A pinch
  4. Sugar -150 gms
  5. Red Chilly Powder -1 tsp
  6. Garam Masala -1 tsp
  7. Oregano -1 tsp
  8. Basil Leaves -5
  9. Salt -According to taste
  10. Vegetable Oil -1 tbsp
  11. Raisins – A handful

STEPS

Step 1

Wash and cut the tomatoes roughly. Put the dates in some water to soak.

Step 2

Take a pan. Add oil. Splutter some five spice and asafoetida in. Now add the cut tomatoes and the dates and fry for three minutes. Next add the sugar and salt, red chilly powder, garam masala, oregano, basil leaves and raisins and cover with a lid for five minutes. When the chutney gets less than half cooked add some water and let it boil on medium flame for twenty minutes. The cooking process will take such a long time because dates are tougher to cook and without covering the vessel with a lid dates could take much longer. When the chutney gets thickened switch off the flame and let it cool.

DSC01305Our Tomato And Date Chutney is ready. It is super sweet and tasty. Enjoy it as a dip with cutlets, french fries, nuggets, sandwiches or anything you like. It can be stored for fifteen days in the fridge.

Friends do try the recipe at home. Share your comments and feedback. Have a great weekend everyone. Make something super healthy and special in it. Till then healthy cooking, happy living!!!