Green Chutney ~ For Chaats

Other name - Coriander & Mint Chutney

Prep Time: 30 min

Ingredients

1. Fresh coriander leaves (tightly packed) - 2 cups
2. Fresh mint leaves (tightly packed) - 1 cup
3. Tamarind extract - 2 tbsp
4. Lemon juice - 3 tbsp
5. Red chilly powder - 1 tsp
6. Cumin powder - 1 tsp
7. Black salt - 1/2 tsp
8. Dry ginger powder - 1/2 tsp
9. Asafoetida powder - 1/4 tsp
10. Water - 1/4 cup
11. Sugar - 1 tsp
12. Salt - 1/2 tsp

Method

1. Soak mint leaves in water for 10 min; drain water.
2. Wash mint leaves in water for 3 to 4 times; drain in colander & set aside.
3. Soak coriander leaves in water for 10 min; drain water.
4. Wash coriander leaves in water for 3 to 4 times; drain in colander & set aside.
5. Blend both the washed & drained leaves in a mixie / blender adding quarter cup of water to a smooth paste.
6. Add rest of the ingredients & blend well once again.
7. Store in an air tight container & refrigerate for future use.
8. Serves best along with all the chaat items, samosas, kachoris, dhoklas, bhel poori & also as a spread for bread sandwich.

Pani Poori

Other name - Gol Gappa

Prep Time (For the dough): 5 min
Resting Time (For the dough): 10 min
Prep Time (For the pooris): 20 min
Cooking Time (For the pooris): 30 min

Poori (Follow any one of the below listed methods)
Ingredients - Method I

1. Sooji / Semolina / Rava (Chiroti rava) - 3/4 cup
2. Maida / All purpose flour / Refined flour - 1/4 cup
3. Water - approx 1/2 cup

Ingredients - Method II

1. Upma rava - 3/4 cup
2. Maida - 3/4 cup
3. Water - as reqd to make a stiff dough

Method
To prepare the dough

1. Mix maida and sooji in a mixing bowl
2. Add half cup water to make a firm dough.
3. Knead the dough until it is soft and pliable.
4. Cover the dough with a damp cloth for about ten minutes.
5. Wet two kitchen cloth, spread one damp cloth over a wide plate / plain surface close to where you are going to fry the pooris.
6. Divide the dough in to 3 small orange sized balls.
7. Roll out a single dough ball in to a large, thin circle.
8. Cut in to small, round shape pooris of 2 inch diameter using a mould such as a biscuit cutter or lid of a bottle.
9. Shape the left out dough in to another small ball; roll out in to a large, thin circle once again & cut in to small, round shape pooris using the same mould, a biscuit cutter or the lid of a bottle.
10. Make similar small, round shaped pooris about 55 to 60 numbers of 2 inch diameter with the rest of the dough balls.
11. Line up the cut out pooris on one of the damp kitchen cloth; cover them with another damp towel as this method enables the pooris to puff evenly on both sides.

To deep fry the pooris

1. Heat oil in a pan / wok on high heat.
2. Oil should be atleast 1 1/2 inches above the bottom level of the pan / wok.
3. To test the oil, drop a small piece of dough in to the oil, the dough should immediately rise up without any change in colour.
4. Start frying the pooris in the similar order with the poori you first cut using the mould.
5. Slide a single poori slowly along the side of the pan, press gently.
6. Once it puffs up, turn over and fry until golden brown.
7. Remove deep fried poori with a slotted ladle and drain little amount of oil inside the pan.
8. Remove poori from pan to kitchen tissues to drain excess oil.
9. Deep fry whole of the pooris following the same method.
10. Remember to deep fry pooris on high flame for them to puff up & become crisp.

Mint ~ Tamarind Paani

Prep Time: 20 min
Ingredients

1. Mint leaves (loosely packed) - 1 cup
2. Broken green chillies (adjust as per requirement) - 2
3. Thick tamarind extract - 3 tbsp
4. Lemon juice - 3 tbsp
5. Water - 1/4 cup + 1/2 cup + 2 cups
6. Ginger powder - 1/4 tsp
7. Asafoetida powder - pinch
8. Roasted cumin powder - 1 tbsp
9. Black pepper powder - 1/2 tsp
10. Black salt - 1 tsp
11. Salt (adjust as per requirement) - 1/2 tsp
12. Sugar (adjust as per requirement) - 1 tbsp

Method

1. Soak mint leaves in water for 10 min; drain water.
2. Wash mint leaves in water for about 3 to 4 times; drain water & set aside.
3. Blend washed & drained mint leaves, green chillies in blender / mixie adding quarter cup of water.
4. Add rest of the ingredients except water and blend once again.
5. Strain paste using half cup of water.
6. Store paste in a container & refrigerate for further use.
7. Dilute adding two cups of water (can also add three to four cups as desired) at the time of serving.

Potato Masala

Prep Time: 20 min
Ingredients

1. Potatoes - 3 medium sized
2. Red chilly powder - 1 tsp
3. Salt - to taste

For garnishing

1. Onion (finely chopped) - 2 medium sized

Method

1. Wash, cut potatoes in to two halves & pressure cook them for 4 to 5 whisltes.
2. Give standing time to the pressure cooker (say for about 20 min) before opening the lid.
3. Peel & mash potatoes using a potato masher or using your hands.
4. Add red chilly powder, salt & mix well.

NOTE

• Can also use pressure cooked black chickpeas instead of potatoes.

How to serve paani poori

1. Make a small hole in the centre of the poori using your left thumb.
2. Stuff in with some potato filling & chopped onion.
3. Dip in diluted mint-tamarind paani & diluted dates and tamarind chutney.

Gulp it in single mouth and enjoy!!! Hmmmmm.....it tasted yum...mmm...mmy!!!

Omapodi

Other name - Sev

Prep Time: 20 min
Cooking Time: 35 min

Ingredients

1. Besan / Gram flour - 2 cups
2. Rice flour - 1 cup
3. Salt - 1.75 tsp
4. Red chilly powder - 1.5 tsp
5. Asafoetida powder - 1/4 tsp
6. Carom seeds (fine powder) - 2 tsp
7. Ghee (melted) - 2 tbsp
8. Vegetable oil - to deep fry
9. Water - 1/2 cup + 2 tbsp
   

All you need

1. Frying pan / Wok / Kadai
2. Kitchen press
3. Kitchen tissues
4. Slotted ladle

Method

1. Wash & dry the mould - Kitchen press.
2. Sieve besan & rice flour together for about 2 to 3 times.
3. Dry grind ajwain seeds in a mixie; sieve and collect the fine powder.
4. Combine sieved besan and rice flour, salt, red chilly powder, asafoetida powder, fine ajwain powder, ghee in a large mixing bowl & mix well.
5. Add required amount of water little by little to this mixture to form a medium soft dough; the dough should be neither too soft nor too hard.
6. Take the mould and fix the plate for omapodi on it; the required plate has numerous tiny holes on it.
7. Heat vegetable oil in a wok until smoking point and reduce heat to medium.
8. Open mould, add a handful of the mixture into the mould, close it and hold it over the hot oil.
9. Start squeezing the first batch of the dough in a circular motion and set aside the mould.
10. Squeeze the dough in batches; do not squeeze the whole dough at a single time.
11. Once the dough is squeezed in to the hot oil, the oil sizzles up, which eventually subsides as the omapodi turns golden yellow color.
12. The deep frying process has to be done on medium flame to attain golden yellow color and crispness.
13. Turn omapodi to the other side with a slotted ladle & let it cook golden brown.
14. Once done, remove omapodi from hot oil on to clean kitchen tissues to drain excess oil; allow to cool.
15. Repeat similar process until whole of the dough is done.
16. Cool completely before storing in a dry, air tight container; the snack stays fresh for up to 2 weeks.
17. Can be served along with tea / coffee and also with most of the chaat items.

Channa Pulao

Other names - Chickpea Rice / Chickpea Pulao / Kondakadalai Saadam

Prep Time: 20 min
Cooking Time: 30 min
Soaking Time (Channa) - Overnight
Serves: 2 to 3

Ingredients

1. Basamati rice - 1 cup
2. White channa - 1/4 cup
3. Black channa - 1/4 cup
4. Onion (peeled, washed & finely chopped) - 1 large sized
5. Lemon juice (optional) - juice of half lemon
6. Vegetable oil - 3 tbsp
7. Ghee - 1 tbsp

For seasoning

1. Bay leaves - 2
2. Cinnamon stick - 1" piece
3. Cardamom - 2
4. Cloves - 2
5. Ginger (crushed) - 1/2" piece
6. Garlic pods (crushed) - 5
7. Black peppercorns (crushed) - 1/4 tsp
8. Whole black peppercorns - 10 to 12
9. Cumin seeds - pinch
10. Shahi jeera - pinch
11. Cashew nuts - 1 tbsp

Spice powders

1. Red chilly powder - 1/2 tsp
2. Kashmiri red chilly powder - 1/2 tsp
3. Turmeric powder - 1/4 tsp
4. Dhania powder - 1 tsp
5. Sambhar powder - 1 tsp

Method
To cook channa

1. Wash & soak channa in water overnight.
2. Next morning drain water, pressure cook along with half cup water & pinch of salt.
3. Pressure cook on high flame for 2 whistles.
4. Pressure cook on medium flame for 2 whistles.
5. Pressure cook channa on low flame for 1 whistle.
6. Give a standing time to the pressure cooker (say for about 15 min) before opening the lid.
7. Open pressure cooker lid, drain water & set aside.
8. Heat vegetable oil in a wok, add a pinch of the following ingredients - salt, red chilly powder, sambhar powder & garam masala powder; saute on low flame for a min.
9. Now add drained channa & saute for about 3 min on high flame.
10. Reduce flame to low & cook uncovered for about 3 min; switch off gas; set aside.

To cook basamati rice

1. Soak basmati rice in water for about half an hour; drain water.
2. Wash rice well in water for about 3 to 4 times; drain water; set aside.
3. Heat a tablespoon of ghee in a wok on medium flame for a min; add all the seasoning ingredients; reduce flame to low & saute for a min or two.
4. Take care not to char the spices; else they impart bitter taste to the pulao.
5. Add finely chopped onion & saute on high flame for 3 min.
6. Add the spice powders one by one & saute on medium flame for 3 min.
7. Now add the drained rice & saute on medium flame for about 3 min.
8. Transfer sauteed rice to a vessel along with little salt, water & pressure cook on high flame for 2 whistles.
9. Pressure cook rice on medium flame for 2 whistles.
10. Pressure cook rice on low flame for a single whistle.
11. Give a standing time to the pressure cooker (say for about 15 min) before opening the lid.
12. Separate cooked rice using a fork & spread in a wide plate; discard all the whole spices; set aside to cool.

To prepare channa pulao

1. Add cooked and cooled rice, sauteed channa in a wok & combine well.
2. Cover with lid & cook on low flame for 3 min.
3. Adjust salt according to taste.
4. Open lid, mix contents well, cover with lid & cook again on low flame for 3 min.
5. Add lemon juice and mix well.
   
6. Transfer channa pulao on to a casserole.
7. Serve hot as such with pappad / vadaam or along with any other raita, gravy of your choice.

Coriander Rice

Other names - Cilantro rice / Kothamalli Saadam

Prep Time: 20 min
Cooking Time: 30 min
Serves: 2 to 3

Ingredients

1. Basmati Rice - 1 cup
2. Onion (peeled, washed & sliced) - 1 large sized
3. Potatoes (peeled, washed & cubed) - 2 medium sized
4. Fresh / frozen green peas - 1/2 cup
5. Vegetable oil - 2 tsp + 1 tbsp
6. Ghee - 2 tsp + 1/2 tbsp
7. Water - 1.75 cups
8. Salt - to taste

For seasoning

1. Bay leaves - 2
2. Cinnamon stick - 1" stick
3. Cardamom pods - 2
4. Cloves - 2

To grind to a smooth paste

1. Tomato (washed & quartered) - 1 medium sized
2. Coriander leaves (loosely packed) - 1.5 cups
3. Sambhar powder - 1 tsp
4. Cumin powder - 1/2 tsp
5. Red chilly powder - 1 tsp
6. Dhania powder - 1 tsp
7. Garam masala powder - 1/2 tsp
8. Salt - to taste
9. Water - 1/4 cup

To dry roast & grind to fine powder

1. Whole urad dhal - 1 tbsp
2. Bengal gram dhal - 1 tbsp

Method
Step I

1. Dry roast the above mentioned ingredients separately; cool & grind to a fine powder; set aside.
2. Soak coriander leaves (only the leaves) in two to three cups of water for about 10 min.
3. Drain water & wash leaves for about 2 to 3 times in water; squeeze excess water; set aside.

Step II

1. Soak basmati rice in water for half an hour; drain water.
2. Wash rice well in water for about 3 to 4 times; drain water; set aside.
3. Heat two teaspoons of ghee in a wok on medium flame for a min; add the whole spices; reduce flame to low & saute for a min or two.
4. Add drained rice, cubed potatoes, green peas; saute for 2 to 3 min; set aside.
5. Transfer sauteed rice to a vessel along with little salt, water & pressure cook on high flame for 2 whistles.
6. Pressure cook rice on medium flame for 2 whistles.
7. Pressure cook rice on low flame for a single whistle.
8. Give a standing time to the pressure cooker (say for about 15 min) before opening the lid.
9. Separate cooked rice using a fork & spread in a wide plate; discard all the whole spices; set aside to cool.

Step III

1. Heat two teaspoons of vegetable oil in another pan, add sliced onions; saute for about 3 min on high flame until light brown; set aside.
2. Grind all the above mentioned ingredients along with little salt to a smooth paste.
3. Heat a tablespoon of vegetable oil & half tablespoon of ghee in the same pan; add the ground paste & saute until oil separates.

Step IV

1. Add the cooled rice to the above sauteed paste along with the sauteed onions & combine well.
2. Adjust salt according to taste.
3. Add about a teaspoon of the finely ground dhal powder & combine well once again.
4. Cover with lid & cook rice on low flame for about 2 min.
5. Open lid, mix contents well, cover with lid & cook again for 2 min.
6. Transfer aromatic coriander rice on to a casserole.
7. Serve hot with onion raita, potato chips / pappad / vadaam or with any other raita, gravy of your choice.

Vegetable Pulao

Tepidly flavored vegetable pulao and a lip smacking feast to all food lovers!!!

Prep Time: 20 min
Cooking Time: 10 min
Serves: 3

Ingredients

1. Basmati rice - 1 cup
2. Thick coconut milk (fresh / store bought) - 1/2 cup
3. Water - 1.75 cups
4. Salt - to taste
5. Ghee - 3 tsp
6. Vegetable oil - 2 tbsp

Whole spices

1. Bay leaves - 2
2. Cinnamon stick - 1" piece
3. Caradmom pods - 3
4. Cloves - 3
5. Star anise - 1
6. Black cardamom - 1
7. Ginger (crushed) - 1" piece
8. Garlic pods (crushed) - 10

Vegetables

1. Onions (peeled, washed & diced) - 3 medium sized
2. Green capsicum (washed & diced) - 1 medium sized
3. Potato (peeled, washed & diced) - 1 medium sized
4. Carrot (peeled, washed & diced) - 2 medium sized
5. Beans (washed & chopped to 1/4" piece) - 1/2 cup
6. Fresh / frozen green peas - 1/4 cup
7. Fresh / frozen corn kernels - 1/4 cup
8. Spring onion greens (finely chopped) - 1/2 cup
9. Coriander leaves (finely chopped) - 1 tbsp
10. Mint leaves (finely chopped) - 1 tbsp

Method

1. Soak basmati rice in water for half an hour and drain.
2. Wash rice for about 3 to 4 times & drain water completely; set aside.
3. Heat ghee in a pan, add all the whole spices except ginger & garlic; saute for a min or two in medium flame.
4. Add the drained rice, crushed ginger & garlic pods; saute for 3 to 4 min and set aside.
5. Add vegetable oil in the same wok, add diced onions & saute until translucent.
6. Add rest of the vegetables, salt & saute in high flame for 3 min.
7. Cover with lid & cook on low flame for 5 min stirring at regular intervals.
8. Open lid, combine contents & cook uncovered on low flame for another 5 min until fairly dry; set aside.
9. Transfer sauteed rice & vegetables on to a large vessel; add water, salt, coconut milk, chopped coriander & mint leaves; mix well.
10. Adjust salt according to taste.
11. Pressure cook on high flame for a single whistle.
12. Pressure cook on medium flame for 3 whistles.
13. Pressure cook on low flame for 2 whistles.
14. Switch off gas & give a standing time to the pressure cooker (say for about 15 min) before opening the lid.
15. Serve hot along with onion raita, simple gravy, potato chips or with any other gravy & raita of your choice.

Layered Parotta - Kerala Style

Prep Time: 10 min
Resting Time (for the dough): 5 hrs + 1 hr
Cooking Time: 1/2 hr
Serves: 2 to 3
Yields: 10 no's

Ingredients

1. All purpose flour / Refined flour / Maida - 2 cups + for dusting
2. Warm milk - approx 1 cup
3. Vegetable oil - 3 tbsp + 1 tsp + 1/4 cup
4. Salt - 1.5 tsp (or) as reqd
5. Sugar - 1 tbsp

All you need

1. Rolling pin (to roll out the dough)
2. Small brush (to brush oil)

Method
To roll out layered parottas

1. Add maida, sugar, salt & three tablespoons of oil in a mixing bowl.
2. Mix well to form a crumbled mixture.
3. Add warm milk slowly and mix the crumbled flour simultaneously.
4. Once there is no left out dry flour, stop adding milk.
5. Knead the dough well, apply a teaspoon of oil all over the dough, cover it with a lid / vessel & leave it undisturbed for about 5 whole hours.
6. Keep ready quarter cup vegetable oil for future use.
7. Knead the dough well after 5 hrs of resting time.
8. Divide dough in to 10 equal portions & roll them in to smooth balls of even size.
9. Roll out a single dough ball on a flat, smooth surface, dusting with required amount of dry flour, in to a large, thin sized chapathi.
10. Brush in few drops of oil evenly all over the rolled out dough (only on the side facing you).
11. Take a sharp knife & cut the rolled out dough vertically in to very thin strips.
12. Pull all the strips together, press them gently & curl in a round fashion.
13. Brush few drops of oil on both sides of the curled dough & set aside on a wide plate.
14. Make more curled doughs in similar way with rest of the rolled out balls.
15. Cover all the curled doughs with a lid / vessel / damp cloth & set aside for an hour.
16. After an hour of resting time, roll out the curled dough in to small, thick sized parottas; do not use dry flour to dust at this stage.

To cook parottas

1. Heat an iron griddle / tawa on high flame for 2 min.
2. Place the parotta on the hot griddle; reduce flame to medium & cook for a min or two until dark spots appear.
3. Flip & cook again for about a min or two.
4. Make about five parottas in the similar way; stack them up & crush vigorously using both hands until the layers appear visible.
5. Take care not to tear the parottas in to pieces while crushing them.
6. Transfer contents on to a casserole & repeat procedure to make rest of the parottas.
7. Serve them hot with potato kurma or any other gravy of your choice.

NOTE

• Strictly follow the instructions step by step for best results.
• Use the best quality branded maida flour for best results.