March 13, 2009 at 7:08 pm (Chatpate Chat)
Tags: chutney, coriander dip, dip, green chutney, mint dip, sides
How to make Green (coriander and mint) chutney
Cooking Time : Nil.
Preparation Time : 5 mins.
Makes 1 cup.
Ingredients:
1/2 cup chopped mint (phudina) leaves
1 cup chopped coriander (cilantro)
2 tbsp roasted chana dal (daria)
3-3 chopped green chillies
2 tsp lemon juice
2-3 curry leaves(neem leaves)
1/4 teaspoon sugar
Salt to taste
1 clove garlic(optional)
Method:
1.First grind the roasted chana dal into powder.
1.Then add all the remaining ingredients and grind into a smooth paste in a blender.Do not add too much water.
2.Store refrigerated and use as required.
Tips
1.Green chutney can be stored in the refrigerator for upto 4 days and in the freezer for upto 15 days.
2.Adding garlic gives a nice taste.
3.This chutney can be used with chaats such as samosa, dhokla and even as sandwich chutney.
4.The number of green chillies can be adjusted according to the spiceness.
5.Mint and coriander can also be taken in equal quantities.
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March 13, 2009 at 6:50 pm (Chatpate Chat)
Tags: chaat, fried snacks, punjabi samosa, samosa
How to make Punjabi Samosa
Prep time:15mins
Cooking time:25-30 mins
Ingredients for making dough:
200 gm refined flour / maida(all purpose flour)
100 gm wheat flour
2 teaspoon cornflour ( if you add cornflour , the covering of the samosa will remain crisp for 2-3 hours )
1/2 teaspoon ajwain ( helps digestion)
2 tablespoon cooking oil
1 teaspoon salt
1/2 cup water or sufficient water to make stiff hard dough dough.
Masala(stuffing) ingredients:
500 g potatoes ( boiled and slightly mashed )
1 cup peas ( shelled and boiled )
2 chopped green chillies
1 teaspoon coriander seeds
1 teaspoon cumin seeds(jeera)
1/2 teaspoon mustard seeds(rai)
2-3 curry leaves
1/2 amchur powder ( dry mango powder )
Salt to taste
1/4 teaspoon turmeric(haldi)
1/2 teaspoon red chilly powder
1 teaspoon garam masala
1 tablespoon cooking oil
1/2 cup cilantro(coriander)
Oil for frying
Method for the dough:
Mix maida, cornflour, wheat flour, oil, ajwain and salt. Make stiff hard dough with water and keep aside for 1/2 hour.The dough will automatically become little soft because of maida.
Method for the masala/stuffing:
- Heat 1 tablespoon cooking oil in a pan.
- Add mustard seeds.When mustard seeds crackle, add cumin seeds, coriander seeds, curry leaves and chopped green chillies.
- Add potatoes,peas,salt,turmeric powder,red chilli powder,amchur powder and garam masala. Mix well. Cook for 10 minutes.
- Add cilantro and mix it properly.
No need to add water.
For Covering
- Make balls from the dough and roll it like a puri.
- Cut it into two from the centre with the help of a knife. We will get two semi circle shaped puris.
Fold each part in triangle shape. This is done by bringing together the edges of the puri and making a cone.
- Fill the potato mixture, stick sides with the help of water and close the cone.
- Heat oil. Deep fry on low flame till the samosa are golden brown in color.
Serve hot with Tamarind chutney or tomato sauce.
Tips:
Make sure to fry the samosas on medium to low flame else the shell will not become crispier and the samosas will not cook properly.
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March 12, 2009 at 11:51 pm (Chatpate Chat)
Tags: chaat, ragda, ragda patties
How to Make Ragda Patties
Cooking Time : 90 mins.
Preparation Time : 15 mins.
Serves 6.
Ingredients
For the ragda filling
1 cup dried yellow peas (white vatana)
1/4 teaspoon turmeric powder (haldi)
1/2 teaspoon chilli powder
2 teaspoons green chilli-ginger paste
1/2 teaspoon garam masala
1 tablespoon tamarind (imli), soaked
1 teaspoon oil
salt to taste
For the tempering (for the ragda)
1/4 teaspoon mustard seeds (rai)
6 curry leaves
a pinch asafoetida (hing)
2 tablespoons oil
For the patties
1 kg. potatoes
2 tablespoons cornflour
salt to taste
1 cup chopped mint leaves
1/4 cup chopped coriander
12 mm. (1/2″) piece ginger
juice of 1/2 lemon
1 teaspoon sugar
salt to taste
Other ingredients
oil for deep frying
To serve
green chutney
garlic chutney
khajur imli ki chutney
1 cup sev or nylon sev
1 cup onions, chopped
1/2 teaspoon chaat masala
Cilantro chopped(coriander)
Method:
For the ragda
1. Soak the dried peas overnight.
2. Drain, add approximately 3 to 4 cups of fresh water and pressure cook for 6 whistles or until the peas are soft.
3. Prepare the tempering by heating the oil, adding the mustard seeds, curry leaves and asafoetida and stirring till the mustard seeds crackle.
4. Add in all the other ingredients for the ragda adding more water if required. Mix well mashing the peas slightly so that the gravy becomes thicker.
5. Simmer for 10 minutes and keep aside.
For the patties
1. Boil, peel and grate the potatoes.
2. Add the cornflour, salt and other ingredients and knead to a soft dough.
3. Divide into 12 equal portions and keep aside.
4. Bring together the edges in the centre to seal the filling inside the potato.
5. Press lightly on top to make a patty.
6. Repeat to make the remaining 11 patties.
7. Shallow fry on a non-stick pan till the patties are golden brown and crisp.
How to proceed
1. For serving, place 2 patties on a plate and pour the ragda over.
2. Top with all the chutneys. Sprinkle the sev, onions, chaat masala on top and garnish with coriander
3. Serve immediately.
Tips
For crisper patties, use old potatoes or a variety commonly called “chips” or “wafer potatoes”.
You might need to add some more cornflour to the potatoes if they are not dry enough.
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