Tomato chutney

Ingredients :

Tomatoes : 2 cups chopped into big pieces

green chillies : 5 or 6 chopped finely (increase if u want more spice)

oil : 1 tsp

garlic cloves : 2

cumin seeds :

salt : as per taste

for tempering :

oil : 1 tbsp

mustard seeds : 1 tsp

cumin seeds : 1/4 tsp

chana dal : 1 tbsp

turmeric : 1/8 tsp

dry red chillies : 2 broken into pieces

curry leaves : few

First heat 1 tsp oil in a wide pan. When hot add the chopped green chillies. Cook till the chillies turn a little crisp. Now add the chopped tomatoes and cook till the tomatoes are cooked well. Add salt and let it cool. Afterwards grind it into a paste along with one clove and little cumin. Remove into a bowl. Now in a small pan heat 1 tbsp oil and add the mustard seeds. Allow them to crackle and add in the chana dal, urad dal, dry red chillies, cumin and curry leaves in the same order. Lastly add in the turmeric and switch off the stove. Pour this over the chutney. Mix well and serve either with rice or rotis.

Bread n sago bites

Ingredients :

bread slices : 6

potato : 1 cup boiled and grated

saboodana : 1/2 cup soaked in water

oil : 2 tbsp

mustard seeds : 1/4 tsp

cumin seeds : 1/4 tsp

turmeric : 1/8 tsp

ginger : 1 tsp grated

onions : 1/2 cup chopped finely

green chillies : 2 chopped finely

red chilli powder : 1/2 tsp

Imli / tamarind chutney : 2 tbsp

salt : as per taste

corriander leaves : 1/4 cup chopped finely

Cut the bread slices into ur desired shape. Apply some oil on to the slices and roast them on a tava till they turn light golden brown in color on both sides. Now in a pan heat the remaining 1 tbsp oil and add the mustard seeds. Allow them to pop. Now add the cumin, turmeric, corriander, green chillies, grated ginger and onions. Keep mixing. When the onions turn light brown in color add the red chilli powder, imli chutney and salt.Stir for 2 minutes. Now add the potatoes and saboodana and mix well. Cook for about 3 or 4 minutes until the saboodana gets cooked well. Switch off the flame. Now spread this mixture onto the bread pieces and serve garnished with a dot of tomato ketchup and corriander leaves. Should be eaten while they are still hot.

Kabuli chana curry

Ingredients :

Kabuli chana / white big chick peas : 3/4 cup

Tomato : 1 cup chopped finely

Onion : 1/2 cup chopped finely

oil : 1 tbsp

mustard seeds : 1 tsp

cumin seeds : 1/2 tsp

turmeric : 1/8 tsp

ginger garlic paste : 1/2 tsp

curry leaves : few

red chilli powder : 1/2 tsp

corriander powder : 1/4 tsp

salt : as per taste

Soak the chana in water for atleast 6 hours. Then pressure cook the chana in a pressure cooker for up to 2 whistles adding a little salt. Drain and keep aside. Now in a nonstick pan heat the oil. Add the mustard seeds and allow them to pop. Next add in the cumin, turmeric and curry leaves. Now add in the onions after giving a nice mix. When the onions turn translucent add in the ginger garlic paste. Keep mixing in order to avoid burning. Next add the drained chana and cook for 2 minutes. Then add the tomatoes and cook well. When the tomatoes are almost cooked add in the red chilli powder, salt and corriander powder. If u want the gravy to be watery u can add some water otherwise make it thick. Switch off the stove. Serve garnished with corriander leaves and a pinch of lime. Goes well with chapatis and nans.

Chamagadda chips / Taro root chips

Ingredients :

Chamagadda / taro root : 1 lb

oil : for deep frying

red chilli powder : per taste

salt : as per taste

corriander powder : 1/2 tsp

First peel the roots wash and cut into thin slices as u do for potato chips. Next heat oil in a pan. Drop the cut pieces into the hot oil and deep fry till they turn dark brown in color and r crispy. Remove them into a bowl and immediately sprinkle the red chilli powder, salt and corriander powder. Serve in the evenings with a cup of tea. Can be stored in an air tight container for one month.

Pani poori

Ingredients :

pooris : 12 no
kabuli chana : 1/2 cup boiled
onion : 1/2 cup chopped very finely
potato : 1/2 cup boiled and chopped finely
curd : 1/2 cup
green chutney : 1/2 cup
tamarind chutney : 1 cup
paani : 1 cup

First arrange the pooris in a pale and make a hole in the center with ur finger. Place the potato, chana curd, green chutney, tamarind chutney and onions into the hole. Now dip this into the pani and eat immediately.

Note : Paani can be made by mixing the store brought pani poori masala powder with the water. U can also add a little amount of salt n chat masala to the boiled potatoes.

Green / Hari chutney

Ingredients :

Corriander leaves : 2 cups chopped

mint : 1/4 cup (optional)

green chilli : 1 chopped finely

lime juice : 1/4 cup

rock salt : a pinch

salt : to taste

Grind all the above ingredients with water to make a smooth paste. U can add one tsp of dry coconut powder also while grinding to make it a thicker paste. Use it as recipe calls for green chutney. Can use for all types of chats.

Tamarind chutney / sweet n sour chutney

Ingredients :

Tamarind pulp : 2 cups

dates syrup : 1/2 cup

jaggery : 3/4 cup

cumin powder : 1 tsp

fennel seeds powder : 1 tsp

red chilli powder : 1/2 tsp

salt : to taste

oil : 1 tbsp

First heat oil in a pan. Add the cumin powder, fennel seeds powder, red chilli powder and salt and keep mixing so that it does not get burnt. Immediately add the tamarind pulp, dates syrup and jaggery along with 2 cups water and keep boiling. Remove from flame if u find that the syrup gets thicker. Store in an air tight bottle in the refridgerator. Use for recipes calling for sweet n sour chutney.

Pooris for pani poori

Ingredients :

Sooji fine : 1 cup

maida : 1.5 tsp

oil : for deep frying

First mix the sooji and maida with water to make a soft dough similar to the chapati dough. Now place it in a wet cloth for about one hour. After that roll out into small pooris of 2 inch diameter and deep fry in medium hot oil till they turn light golden brown in color. Remove on to a paper towel and store in an air tight container. Use it as required.

Ragada pattise

Ingredients :

For the pattise :

Aloo/Potatoes : 2 big
green chillies : 2 no
corriander leaves : 1/2 cup chopped finely
red chilli powder : 1/4 tsp
turmeric : 1/4 tsp
chat masala : 1 tsp
amchoor powder : 1/4 tsp
black salt : 1/8 tsp
bread crumbs : 1 cup
salt : to taste
oil : for shallow frying

For the ragada :

white peas : 1 cup (dry)

Tomatoes : 1 cup chopped into big pieces

onions : 1 cup chopped finely

turmeric : 1/4 tsp

ginger garlic paste : 1/2 tsp

mustard seeds : 1/4 tsp

cumin : 1/4 tsp

oil : 1 tbsp

red chilli powder : 1/2 tsp

chat masala : 1 tsp

salt : to taste

For garnishing :

Onions : 1 cup chopped very finely

corriander leaves : 1 cup chopped finely

Sev / plain bhujiya : 1 cup

green chutney : 1 cup

tamarind chutney : 1 cup

curd ( mix with little salt ) : 1 cup

Making pattise:

First boil the potaoes and peel the skin. Grate the boiled potatoes and keep aside. Cut the green chillies into very small pieces. Add them to the grated potato mixture. Add in the red chilli powder, chat masala, amchoor powder, black salt,turmeric, corriander leaves and bread crumbs. Mix well and adjust the salt. Now heat a tava and pour some oil on it. Take the potato mixture and make a small lime sized ball and flatten it on ur palms and place it on the tava. Cook on both sides till u get a nice golden brown color. Remove on to a plate and continue with the remaining mixture.

Making ragada :

Soak ragada for 6 hours, wash n keep aside. In a pressure cooker heat one tbsp oil and when hot add the mustard seeds and allow them to pop. Now add the cumin and onions. When the onions turn translucent add in the turmeric and gingergarlic paste. Keep mixing . Once the onions turn brown in color add in the tomatoes and cook till they become soft. Add the red chilli powder, chat masala and salt. Now add the soaked peas and mix once. Pour enough water for the peas to get cooked and cover it with the lid. Place the whistle and cook for 2 whistles. Switch off the stove and allow it to cool before removing the lid. After removing the lid mash the peas a little with a masher. See that u do not mash it like a paste becoz u should be able to see some peas intact.

To arrange :

First place the pattise in a serving plate and pour curd over them. Next pour in the green chutney and tamarind chutney. Now pour the ragada over it and sprinkle some onions. Next put some sev and corriander leaves too and serve immediately with a dash of lime.

Baked cabbage pieces

Ingredients :

Cabbage : 3 cups finely chopped into long thin slices

besan flour : 1 cup

red chilli powder : 1 tsp

dry coconut powder : 1/4 cup

seasme seeds : 1 tbsp

oil : 1/2 cup

baking soda : 1/8 tsp

corriander leaves : 1/2 cup chopped finely

salt : to taste

Mix all the above ingredients except corriander leaves and seasme seeds with little amount of water. It should appear like the cabbage is fully coated with the besan. Now grease a baking tray with oil. Now sprinkle the corriander leaves and seasme seeds and then put in the batter. Preheat the oven to 350 degrees Farehinheat and keep the tray inside for about 60 minutes or more till u get a nice golden brown color on the top. A toothpick should come out clean if pricked into the mixture. Remove and cool it. Cut into desired shapes and serve with tomato ketchup.

Note : u can also reheat in a microwave before serving if u like.

Dahi puri

Ingredients :

Sooji fine : 1 cup

maida : 1.5 tbsp

onions : 1 cup chopped finely

tomatoes : 1 cup deseeded and chopped finely

corriander leaves : 1 cup chopped finely

potato : 1 cup boiled and chopped small

chat masala : 2 tsp

quick tamarind chutney : 1 cup

green chutney : 1/2 cup

curd : 1 cup ( mix little salt and make to a pouring consistency)

salt : to taste

oil : for deep frying

To make puris :

Mix the sooji with the maida and knead well to form a soft dough. Keep it covered in a wet cloth for about an hour. Again knead it properly and roll out thin puris of 2" dia. Now prick them with a fork so that they do not puff up and deep fry in medium hot oil. Remove them after they turn light golden brown in color onto a paper towel to absorb the excess oil. Keep aside.

To make quick tamarind chutney :

Soak tamarind in hot water for about 15 minutes and squeeze out the pulp. To this add some sugar, salt, red chilli powder,roasted cumin powder and fennel seed powder according to ur taste. Mix well and keep aside.

To make green chutney :

Grind some corriander along with one green chilli and salt. Add water so that u will have a pouring consistency and remove into a bowl.

Mix 1 tsp of chat masala and little salt with the boiled potato cubes so that the potato cubes are coated with chat masala. Now in a plate arrange the puris and pour curd over it. Next pour the green chutney and quick tamarind chutney. Now place some potatoes, onions and tomatoes over the puris. Next add some sev / plain bhujiya and corriander leaves on top. Finally sprinkle some chat masala again and little salt. Serve immediately . Excellent steet side chat.

Usirikaya pappu / Indian gooseberry / Amla dal

Ingredients:

Toor dal (kandi pappu) : 1 cup
tomatoes : 1 cup chopped into big pieces
onion : 1/2 cup chopped into big pieces
amla / indian gooseberry / usirikaya : 10 no
red chilli powder : 1 tsp
turmeric : pinch

For tempering:

chana dal : 1 tsp
urad dal : 1tsp
mustard seeds : 1/2 tsp
cumin : 1/2 tsp
garlic cloves : 3
dry red chillies : 2 or 3
curry leaves : few
turmeric : pinch
salt : 1tsp

Wash and place the dal in a pressure cooker. Now add the tomatoes, amla along with red chilli powder and cut onions. Add some water and a pinch of turmeric and cook till the dal becomes soft and mushy.It takes about 3 whistles in the pressure cooker. Let it cool down and then remove the lid and mash it with the masher. Add the salt and adjust it to ur taste.

Now take a small pan and heat some oil and when it becomes hot add the mustard seeds and let them splutter, now add the chana dal, urad dal, cumin, garlic cut into small pieces, red chillies and curry leaves along with little turmeric and pour it over the dal . Mix well and serve either with roti or rice.

Egg puffs

Ingredients :

pepperidge farm puff pastry sheets : 1/2 pak

eggs : 4 no

chat masala : 1 tsp

pepper powder : 1 tsp

amchoor powder : 1 tsp

red chilli powder : 1 tsp

salt : to taste

Thaw the puff pastry sheets. In the mean while boil the eggs and remove the skin and keep aside. Now cut the puff pastry sheets into 8 equal parts and place side by side. Cut the egg longitudinally into two equal halfs.Place them with the yellow part upwards. Now sprinkle chat masala, pepperpowder, amchoor powder, red chilli powder and salt on the egg. Now place this on the pasty sheet with the yellow side downwards and twist the opposite diagonals so that the egg is intact. Repeat the same for all other eggs. Now place them on a baking try and keep in the refridgerator for about 15 minutes. In the meanwhile preheat the oven to 400 degrees Fareinheat. Now place the baking try and bake the puffs for about 18 to 20 minutes till u get a nice golden brown color on the top. Serve hot with ketchup.

Mealmaker/soya chunks curry

Ingredients :

Mealmaker / soya chunks : 2 cups dry
onion : 1 cup chopped finely
tomatoes : 2 cups chopped finely
oil : 1 tbsp
chana dal : 1 tsp
urad dal : 1 tsp
mustard seeds : 1 tsp
cumin : 1/2 tsp
turmeric ; 1/4 tsp
curry leaves : few
ginger garlic paste : 1 tsp
dry coconut powder : 2 tbsp
poppy seed powder : 1 tbsp
corriander powder : 1 tsp
corriander leaves : few for garnish

First soak the soya nuggets in warm water for 15 minutes and sqeeze out the water and keep aside. Now in a pan heat the oil. Add in the mustard seeds and allow them to pop. Add in the chana dal, urad dal , cumin and turmeric in the same order. Now add the curry leaves, onions and turmeric and keep mixing. Once the onions turn translucent add the ginger garlic paste and cook till the onions turn brown in color. Now add the tomatoes and cook till they become soft. At this point add the red chilli powder, salt, dry coconut powder and poppy seeds powder. Mix and add the soya chunks. Add little water if u find that the gravy is too thick. Now cook for 5 more minutes till all the juices are absorbed by the soya nuggets and add in the corriander powder. Switch off the flame and serve garnished with corriander leaves. Goes well either with rice or rotis.

Aloo tikki

Ingredients :

Aloo/Potatoes : 2 big

green chillies : 2 no

corriander leaves : 1/2 cup chopped finely

red chilli powder : 1/4 tsp

turmeric : 1/4 tsp

chat masala : 1 tsp

amchoor powder : 1/4 tsp

black salt : 1/8 tsp

bread crumbs : 1 cup

salt : to taste

oil : for shallow frying

First boil the potaoes and peel the skin. Grate the boiled potatoes and keep aside. Cut the green chillies into very small pieces. Add them to the grated potato mixture. Add in the red chilli powder, chat masala, amchoor powder, black salt,turmeric, corriander leaves and bread crumbs. Mix well and adjust the salt. Now heat a tava and pour some oil on it. Take the potato mixture and make a small lime sized ball and flatten it on ur palms and place it on the tava. Cook on both sides till u get a nice golden brown color. Remove on to a plate and continue with the remaining mixture. Serve hot with tomato sauce or tamarind and green chutney.

Kobbari laddu / Coconut sweet

Ingredients :

grated coconut : 2 cups

sugar : 1.5 cup

cardamom powder : a pinch

nuts and rasins : few (optional)

Ghee or clarified butter : 2 tbsp

First heat a pan and put in the wet grated coconut. Cook for about 5 minutes. Now pour in the sugar and keep mixing so that the coconut gets cooked up well. Add the ghee and cardamom powder along with nuts and rasins. Mix up properly and let it cool. Now make lime size balls and enjoy them for up to a week.

Note : U can also use jaggery instead of sugar for a different variation.

Bendakaya koora / okra fry

Ingredients:

Bhendi / okra : 1 lb
onion : 1 cup chopped finely
ginger garlic paste : 1 /2 tsp
Mustard seeds : 1 tsp
cumin seeds : 1 tsp
chana dal : 1 tsp
urad dal : 1/2 tsp
turmeric : 1/4 tsp
curry leaves : few
red chilli powder : 1 tsp

salt : as per taste
oil : 1 tbsp
roasted corriander powder : 1 tsp

Wash and pat dry the bhendi so that no water is present on them. Cut into half inch pieces and keep aside. Now heat oil in a pan and add in the mustard seeds and allow them to crackle. Now add in the chana dal, urad dal, cumin, curry leaves and turmeric. Mix once and add the onions. After they turn translucent add in the ginger garlic paste. Fry till the onions turn brown in color and add in the cut bhendi. Mix once and allow to cook on slow flame until they are tender. Do not keep mixing often as the bhendi will break. Add salt and red chilli powder when u find that the bhendis are cooked. Lastly add the corriander powder and switch off the flame. Serve hot either with rice or rotis.

Cauliflower fry

Ingredients :

Cauliflower : 1 no cut into small floretts

onion : 1 cup chopped finely

red chilli powder : 1 tsp

salt : as per taste

curry leaves : few

corriander leaves : 1/4 cup choped finely

corriander powder : 1 tsp

ginger garlic paste : 1 tsp

oil : 1 tbsp

chana dal : 1 tsp

urad dal : 1 tsp

mustard seeds : 1 tsp

cumin seeds : 1 tsp

turmeric : 1/4 tsp

lime/lemon juice : 1 tbsp

Heat oil in a pan and add the mustard seeds allow them to pop. Add the chana dal, urad dal, cumin seeds ans turmeric. Mix well and add in the onions. When they turn translucent add the ginger garlic paste and cook till the onions turn brown in color. Now add the cauliflower floretts , low the flame and keep mixing to avoid burning at the bottom. Add the salt, lime juice and red chilli powder and cook till the cauliflower is well cooked. Lastly add the corriander powder and switch off the flame. Garnish with corriander leaves and serve hot along with rice or rotis.

Masala papad

Ingredients :

Pepper papad or any plain papad : 4 no

tomatoes : 1/4 cup chopped finely without seeds

onions : 1/4 cup chopped finely

corriander leaves : 1/4 cup chopped finely

chat masala powder : as per ur taste

red chilli owder : as per taste(optional)

salt: as per taste

Roast the papads in the microwave and place them in a plate. Sprinkle the tomatoes, onions, corriander leaves and chat masala. Sprinkle the salt and pepper powder if it is a plain papad. Adjust the sice level with the red chilli powder and serve immediately as a tea time snack. Easy 5 min snack !!

Guddu koora / Egg curry

Ingredients :

Eggs: 4 no

onion : 1 cup chopped finely

tomato : 2 cups chopped finely

corriander leaves : 1/4 cup chopped finely

oil : 1tbsp

chana dal : 1 tsp

urad dal : 1 tsp

mustard seeds : 1/2 tsp

cumin : 1/2 tsp

turmeric : 1/4 tsp

curry leaves : few

ginger garlic paste : 1 tsp

corriander powder : 1 tsp

red chilli powder : 1 tsp

dry coconut powder : 1 tsp (optional)

salt : to taste

Heat oil in a pan. Add the mustard seeds and allow them to pop. Now add in the chana dal, urad dal, cumin, turmeric and curry leaves. Give a nice mix. Add in the onions and cook till they turn translucent. Now add the ginger garlic paste and cook till the onions turn brown in color. Add the tomatoes and cook till they are cooked well. Add the red chilli powder and salt. Give a nice mix and pour in the egg liquid. Don't mix right away. Wait for one minute and then mix so that the egg will not become into very tiny pieces and u will be left with big pieces. Now cook for some time till u feel that the egg is cooked well. Lastly add in the corriander powder ( and coconut powder optional) and switch off the stove. Serve garnished with corriander leaves. Goes well with rice and rotis.