Mrs. Usha Kirpalani
Chaana Chaat
1 can of chick pea (chaana)
1onion diced
1 small potato boiled
2 green chilies sliced
1 lemon juiced
1 tabs chaat masala
salt to taste
Peel and cut the potato in small pieces.
Open the can of chick pea and wash in a sieve with running water.
Drain the chickpea and keep in serving bowl.
Add all the above ingredients and mix it lightly.
Garnish with coriander and mint leaves.
Potato Tikki
2 large potatoes
1 slice of bread
2 green chilies chopped
10 mint leaves chopped
½ tsp chaat masala
¼ tsp red chili powder
Salt to taste
Oil for frying
Boil potatoes, when still warm peel the skin and mash it.
Soak the bread in little water. Squeeze and add to potato mix.
Add red and green chilies, chaat masala, salt and mint leaves.
Mix nicely and shape into small round tikkies.
Heat oil in frying pan and shallow fry both sides till golden brown.
Serve with sweet chilli sauce.
Stir Fried Prawns
250gm green prawns
1tbs garlic finely chopped
1tbs ginger finely chopped
2 fresh red chilies chopped
1tbs fish sauce
1tbs oyster sauce
Pinch of sugar and salt
2tbs cooking oil
2tbs chopped coriander leaves
Peel and divine the prawns. Wash and pat dry with kitchen paper.
Heat oil in a large pan. Fry prawns for 2 minutes, take it out and keep aside.
Reheat the pan. Fry garlic and ginger, adding prawns, red chilies oyster sauce,
fish sauce, sugar and salt. Keep stir frying for 4 minutes.
Add chopped coriander leaves, mix and serve at once with coconut rice.
Note: Now days you can buy peeled prawns from wollies.
Coconut Rice
2cups long grain white rice
2 cups of coconut milk
2cups water
½ tsp salt
½ tsp sugar
Wash the rice in sieve and drain.
Bring to the boil water, coconut milk, sugar and salt.
Add rice and cook on simmer, till water is absorbed and rice is tender.
Leave it for five minutes to rest; fluff and serve with stir fried prawns.
Malpuras
1 cup wheat flour
½ cup sugar
½ tsp saunf(fennel seeds)
¼ tsp cardamom seeds
1tsp melted ghee
Mix all above ingredients and make a thick batter by adding luke warm water.
Leave aside to rest for half an hour.
Heat ghee in fry pan to a depth of about an inch, and pour spoonful of the batter
When one side is golden, turn over and fry other side.
Serve after the main meal with yogurt. .
Spicy Grilled Fish
400gm white boneless fish
1tsp turmeric powder
½ tsp chili powder
1tsp chaat masala
1tsp coriander powder
1tbs cornflour
½ tsp salt
Cut fish in long fingers 2cm by 6cm.
Mix and rub, all above ingredients into fish pieces.
Brush preheated grill with oil, and grill fish for 3 minutes on each side.
Serve fish as a snack with tomato sauce or with roti and raita.
Gobhi Fry
500gm cauliflower
Bunch spring onion
2tbs garlic chopped
2tbs ginger chopped
2fresh red chilies diced
1tbs soy sauce
½ tsp sugar
½ tsp turmeric
2tbs coriander leaves
½ cup water
Cut cauliflower in small florets. Cut spring onion into 2cm pieces.
Heat oil in a large fry pan and add garlic, ginger, red chilies and spring onions. Cook for a minute
Add cauliflower and fry it for a minute, adding soy sauce, sugar, turmeric and water.
Cover and simmer for 10 minutes, till tender. Sprinkle coriander leaves on top.
Serve with cooked white rice, yogurt and pappadum.
Tangri Kebab
6-8 chicken drumsticks
3tbs natural yogurt
4tbs tandoori paste
Pinch of salt
1 large onion
1 lemon
Cut onion in rings and lemon into wedges, and keep aside.
Skin the chicken and make 2 deep cuts on each drumstick.
Mix together yogurt, salt and tandoori paste. Coat chicken legs with this marinade and leave it overnight or at least 2 hours in fridge.
Grill or barbecue for10-12 minutes on each side, basting with melted butter or ghee.
Serve Tangri Kebab with Naan bread, mint raita, onion rings and lemon wedges.
Mint Raita
1cup natural yogurt
2tbs mint leaves chopped
2 green chilies finely chopped
Salt to taste
½ tsp cumin seeds
Dry roast cumin seeds in a fry pan, and when it changes colour to dark brown, take it out and keep aside.
Mix all above ingredients in a serving bowl and sprinkle roasted cumin on top, then serve with Tangri Kebab.
Matthri
1cup plain flour
1cup semolina (rava)
2tbs natural yogurt
½ tsp cracked black pepper
¼ tsp turmeric
2tbs ghee
½ tsp salt
Mix together all dry ingredients. Add ghee and yogurt, mix and add enough warm water to make the firm dough.
Divide the dough into small walnut size balls. Roll into a thick circle and deep fry on both sides till light brown in colour.
These mathris can be eaten as a snack on its own or serve with any kind of chaat.
Dal ki Kachori
½ cup black gram dal (urad dal)
½ cup moong dal
2 green chilies
Few coriander leaves
½ tsp red chili powder
1tsp ginger grated
Salt to taste
Pinch of baking powder
Oil for deep frying
Soak dal for an hour. Drain and grind to a fine paste with salt, ginger, and chopped green chilies. Add coriander leaves and chili powder to dal paste.
Heat oil and fry lime size balls of this paste till golden brown on medium heat.
Serve with imli chutney as a snack with a cup of tea.
Imly Chutney
1/2 cup tamarind pulp (imli)
1 cup hot water
2tbs brown sugar
1 tsp finely grated ginger
1tsp garam masala
1tbs chaat masala
½ tsp red chili powder
Salt to taste
Soak imli in hot water for half an hour. Knead and strain through nylon sieve.
Throw pulp and seeds away.
Add salt, sugar,ginger and other masalas to imli water, stir and mix well.
Serve with dal ki kachori as a dipping sauce.
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