Chaat

Masala Puri

Masala Puri

Another yummy, appetizing chaat from Indian streets… One of the vivid memory I have of eating chaats in India is this one! I have a very good friend who is living in Chennai, India.  She loves street chaats and knew every street vendor in our neighborhood. Besides her boyfriend, I was her best companion for eating these, as I enjoyed having them too! Rain or shine, we had these chaats every week and  relished it to the fullest.

This is one among the few that I miss here. Though, I find many chat corners… none of them taste like the one we get in India. So I thought I would make it myself.. After researching and trying different masala puri recipe versions, I fell in love with this particular recipe. I felt this recipe is the best of all that I have tried and have been making at home every single time I think of eating “one plate of masala puri” :).

Ingredients:

3/4 cup dry green peas, soaked overnight and pressure cooked with little salt (do not use frozen peas, the taste will vary)

1/4 cup toro dal (yellow pegion peas) cooked till soft with a pinch of turmeric

carrot-1, grated

onion-1, finely chopped

Puris – used store-bought (pani puris)

Sev- 1 cup (o size, store bought)

Coriander (Cilantro) leaves- 1/2 cup, finely chopped

Shredded coconut-1 tbsp

Sugar-1 tsp

Red chilli powder- 1 1/2 tsp

Salt
Dry Spices :

cloves-3

cinnamon- 1 inch

coriander seeds- 1 tsp

cumin seeds- 1 tsp

peppercorns- 1 tsp

Nutmeg- a small piece

Method:
Dry roast all the spices until light golden brown, then add coconut and fry for a minute and keep it aside.

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Grind the spices with coconut, red chill powder and 1/4 cup of water to a smooth paste. Add the toor dal and grind again for a minute.

Take the ground paste in a heatproof pan and add half cup of water to liquefy it. Add salt, sugar and cook for a 5-6 minutes. Add the cooked peas and allow the mixture to blend well. Add more salt if needed. The gravy should not be too thick or too thin.

Crush 4-5 puris on the serving plate.

Masala Puri

Spread  about 1-2 ladle full of gravy.

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Top it up with some grated carrot.

Masala puri

Then add chopped onions

Masala puri

and a layer of sev.

masalapuri

and finally with some cilantro!  Serve immediately. (Add the topping according to your taste)Masala Puri

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Main Course

Tehri

Tehri

I met my MIL’s cousin a few months ago, she is so friendly and an enthusiastic cook. She cooks a variety of dishes from different parts of the world, She had an opportunity to travel around the world with her husband during his career and thats how she learnt  so many cuisines amazing well. Tehri is a dish which I learnt from her and is a favorite rice dish in our family gatherings.

Ingredients:

Ghee/clarified butter- 2 tsp

Cardamom – 1

Cloves– 2

Tej patta (Malabathrum) – 1

Garlic– 6 ( crushed)

Ginger– 1″ piece (crushed)

Coriander powder- 1 tsp

Red chilli powder– 1tsp

Basmati rice- 1 cup

Beans- 1/4 cup (chopped lengthwise)

Carrot- 1/4 cup(chopped lengthwise)

Cauliflower – 1/4 cup (chopped lengthwise)

Peas- 100 gms

Potatoes- 1/4 cup(chopped lengthwise)

Onion -1 (sliced lengthwise)

Green chillies- 1 (slit lengthwise)

Mint leaves– 4 to 5 optional

Salt- to taste

Preparation:

Soak washed rice in water for half an hour. In a pan add ghee, when hot add cloves, cinnamon, tej patta. Add onions and roast until golden brown. Now add green chillies, crushed ginger and garlic, fry for a minute. Add all the vegetables, coriander powder and chilli powder(adjust the level of chilli powder according to your spice level). Add salt and mix well.

TehriTehri

Drain the water in rice, add the vegetable mixture, mix well with rice. Add 1 and half cup of water and cook until done. ( I cooked the rice in rice cooker). Serve hot with any type of  raita.

Tehri

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Main Course

Paneer paratha

Few years back, I had visited my aunt and uncle who were living in Jalandhar, Punjab.  My aunt had a cook who used to make amazing rotis and parathas. I had a really good time eating variety of parathas with full fat yogurt and the best mixed vegetable pickle that he made. Ofcourse with the delicious food that I enjoyed, I also gained some weight :). I really dont regret eating so much though. So, this paneer paratha was thought by the cook and never forget him nor his recipes.

Ingredients:

Grated paneer- 1 cup

Cumin powder- ¾ tsp

Coriander powder- ¾ tsp

Red chilli powder– 1 ½ tsp or according to your spice level

Garam masala powder- ¾ tsp

Chopped cilantro leaves- ¼ cup

Wheat flour-1 cup

Hot water- ½ cup

Salt- to taste

Oil

Preparation:

To make the dough: Mix the wheat flour with half cup of hot water, 1 teaspoon oil and ¼ teaspoon salt. Mix it well and make it into dough, cover and keep aside.

For the filling: Mix grated paneer with rest of the spices mentioned above, chopped coriander and salt.

Take a little bigger than lemon sized dough. Roll it to ½  inch thickness and smear ½ tsp oil. Add 2 tbsp paneer mixture in the center. Lift the sides of the dough and bring it to the center. Flatten it a little and roll the dough to ¼ inch thickness by adding gentle pressure to the rolling pin and making sure the filling doesn’t come out. You can sprinkle little wheat flour and roll the rotis making sure the dough do not stick to the bottom.

Roast it on a hot griddle adding little ghee or oil on both sides.  Serve it with yogurt and pickle or any other side dish of your choice.

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Side dish

Instant garlic pickle

This is a must try for garlic lovers. Garlic as known to everyone, has lot of heath benefits, it is a wonderful seasoning to add aroma, taste, and added nutrition to your dishes. Garlic pickle for me is  irresistibly tempting to eat with hot rice or dosas.

Ingredients:

Garlic- 30 cloves peeled and sliced lengthwise

Mustard and fenugreek powder-3 tsp

Red chilli powder-2tsp

Olive oil– 3 tbsp

Jaggery– 3 tbsp

Tamarind paste-3 tbsp

Salt- to taste

Preparation:

Heat olive oil in a vessel(can use peanut or sunflower oil too). Add garlic and fry until golden brown, add all the above ingredients mentioned. Cook for 10 minutes or until you see little oil floating on top. Add salt to taste and mix well.Can store the pickle in the refrigerator for  a long time.

PS: To make mustard and fenugreek powder, dry roast 3 tbsp of mustard seeds and fenugreek seeds, grind them into fine powder and then use it.

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