Masala pizza

     

Kulcha with pizza sauce and cheese.

Recipe Ingredients                                      

• 4 Kulcha.                                                         
• Mozzarella cheese as required
• Oil as required
• Vegetables of your choice (onions, tomatoes, mushroom, capsicum) 
• 3-4 tsp tomato puree
• 1/4 tsp lal mirch powder
• 1/4 tsp black pepper powder
• 1/2 tsp Oregano
• Salt to taste

Recipe Preparation

1. Take a pan add oil. Then add chopped onions saut till translucent. 
2. Now add chopped tomatoes and saute till they soften. 
3. Add chopped mushroom and cover it and cook for another 5-6 minutes on low flame. 
4. Add chopped capsicum and cook for another 5-6 minutes. 
5. Add tomato puree and salt, black pepper, oregano, lal mirch powder and saute for 2 minutes. Put off the flame. 
6. Take kulcha, apply tomato ketchup on it and put the topping and then put grated cheese above it. Bake it in a preheated oven till cheese melts. You can also cook in covered nonstick pan on low flame till cheese melts.

My Tip: After putting sauce on kulcha immediately bake it to avoid it being soggy. The sauce can be prepared in advance.

Matara chaat recipe

Tantalizingly tasty,spicy,tangy,super quick and easy to make.Packed with all these qualities,it is a strret side favouritein North India.When I was very young  I never liked eating dals and veggies .That time there used to be a street hawker selling this chaat very near to my house. I used to get it and enjoy with chapati. Sometimes my mom also used to make this  chaat.  My kids also same and they like this chaat  so much when ever I make.Matar chaat is very famous in Uttar Pradesh in India.There are two types of matar white and green.Chickpeas(kabuli chana) can also be used for making chaat. Soon I will share it.My kids eat this chaat with bread.

Recipe Ingredients                                 

• 2 cups – Dried white peas
• 1 large – Potato
• 2 nos – Medium sized Onions
• 1 large – Tomato, chopped
• 1 tsp – Ginger, finely chopped / paste
• 1 tsp – Red chilli powder
• 1/2 tsp – Cumin powder
• 1 tsp – Cumin seeds
• 1 tbsp – Oil
• Salt as required
• Fresh coriander, green n red chillies, lemon wedges

• Recipe Preparation

  1. Soak white peas overnight or for 6 hours and pressure cook with 1/2 tsp salt for 2 hisses and not more than that.
  2. Boil potatoes until 80% cooked, peel the skin and dice them.
  3. Make paste of 1 onion, and chop the other one finely.
  4. Heat 1 tsp oil in a pan and fry the potatoes until they turn golden in color and remove them.
  5. In the same pan add 1 tbsp oil, add cumin seeds once that’s roasted, add onion paste, ginger saute well, add chilli, cumin powder, salt mix well and cook until oil starts to float.
  6. Add tomatoes and cook till it turns soft. Now add cooked peas, fried potatoes add the peas cooked water, cover and cook for about 10 mins or until they all turn to be soft and gravy in consistency.
  7. In a plate add ghugni chaat, drizzle green chuntey, tamarind chutney, chopped onions, coriander, green chillies, bhaja masala, lime juice and serve hot!
  8. Green Chutney: 1/2 cup each of Mint leaves and Coriander leaves, 1 Green chilli, 1 tsp Lemon juice, Salt / Black salt as required. Blend all with a little water and make into smooth paste.
  9. Green Chutney: 1/2 cup each of Mint leaves and Coriander leaves, 1 Green chilli, 1 tsp Lemon juice, Salt / Black salt as required. Blend all with a little water and make into smooth paste.
  10. Tamarind Chutney: 4 tbsp Tamarind paste dissolved in 1 cup water, 1/2 cup Jaggery, grated, 1 tsp Red chilli powder, 1/2 tsp Cumin powder and 1/4 tsp Salt / Black salt. Heat tamarind juice in a pan, add jaggery, mix well and cook till the jaggery dissolves, add chilli, cumin powder, salt and bring to boil, cool and store it.
  11. Tamarind Chutney: 4 tbsp Tamarind paste dissolved in 1 cup water, 1/2 cup Jaggery, grated, 1 tsp Red chilli powder, 1/2 tsp Cumin powder and 1/4 tsp Salt / Black salt. Heat tamarind juice in a pan, add jaggery, mix well and cook till the jaggery dissolves, add chilli, cumin powder, salt and bring to boil, cool and store it.
  12. Bhaja Masala: 2 tsp Cumin seeds, 2 tsp Coriander seeds, 3 Cardamom, 5 Cloves, 5 Dry Red chilli, 1 Bay leaf. Roast all, cool it and then grind to fine powder.

ALOO TIKKI MATARA CHAAT

• The aloo tikki chole chaat is a simple recipe of the popular street food of India.The sweet and savory chaat is so appetizing,delicious , mouthwatering,tempting and satisfying.The aromas of the aloo tikki are enough to make you hungryThese aloo tikki's are stuffed with chana dal in the centre and shallow fried.You can put any veggie filling you like instead of chana.Enjoy this chatpati aloo tikki and let me know how it turned out
• For Aloo Tikki                                                                           
• Fresh boiled potatoes – 6 to 7
• Freshly chopped coriander leaves – 1 cup
• Spice mix – Red chilli powder, Caraway powder, Coriander powder
• Green chillies finely chopped – As per your taste
• Poha – 1 cup moist                                                                     
• Finely chopped ginger – 1 tsp
• For Aloo Tikki stuffing
• Chana dal – 1 cup (soaked for 4-5 hours)
• Cloves – 4
• Black cardamom – 2
• Black pepper – 7-8
• Bay leaf – 2
• Cinnamon – 1/2 stick small
• Ground spices like coriander, red chilli, garam masala etc.
• Salt
• For White peas ( Uttar Pradesh Style)
• 2 cups of white peas – soaked and boiled with no extra water.
• Salt – as per taste.
• For Mint Chutney :
• Fresh green coriander leaves – 1 cup
• Mint leaves – 1/2 cup
• Spinach leaves – 1/2 cup
• Amla
• Tomatoes – 1
• Green chilly – 2
• Ginger – 1 small piece
• Garam masala powder – 1 tsp
• Red chilli powder
• Amchur powder
• Salt will be added at a later stage while serving
• For Imli chutney :
• Jaggery aka Gur – 1.5 cups
• Tamarind water – 2 cup
• Caraway seeds – 1 tsp
• Dried dates – 1/2 cup chopped
• Ghee – 1 tsp
• Salt – Accordingly
• For Dahi :
• 2 bowl chilled thick sweet curd
• For garnishing :
• Pomegranate seeds
• Carrots and Radish grated
• Fresh coriander leaves
• 1. Mint Chutney: Mix all ingredients of chutney and adjust the spices according to taste. Grind it well. Keep aside.
  2. Imli Chutney: Heat ghee in a pan. Add caraway seeds and asafoetida. Add jaggery and let it melt for 5 minutes. Add tamarind water, dates and spices. Let it simmer for 10 - 15 minutes. Keep stirring. Keep aside to cool.
  3. Dahi / Curd : Pass the curd through a strainer. Add sugar powder. Store the curd in the fridge.
  4. Aloo Tikki Stuffing: Put all the ingredients of stuffing into a cooker and add water accordingly. Let it boil for 2 - 3 whistles and turn the gas off.
  5. Drain the extra water and grind the remains well. Make sure to not to give more than 3 whistles else the dal will be too boiled which is not required.
  6. Aloo Tikki: Mix all the ingredients mentioned. Make small balls out of it. Make a hole in the center and add stuffing to it. Shape it again and refrigerate for 2 - 3 hours.
  7. Make sure that potatoes are freshly boiled and poha is moist. Poha act as an ingredient to absorb extra starch and bind the potato well. Do not add salt in the tikki mixture as salt releases moisture which makes tikkis tough to handle and less or not crispy.
  8. Make sure to refrigerate the tikkis for 2-3 hours. Prepare the balls and cover them with a cling film. Refrigerate it.
  9. To Serve: Bring it out from the refrigerator. Let it be on room temp for 5 minutes. Put them in warm ghee. Fry till half cooked. Once done, put those tikkis on a plate. Keep aside till serving. When about to serve fry the tikki again.
  10. Frying it two times makes it a lot crisp and also you can half cook them quite early and keep. This will help you save time once your family or guests are on the dining table.
  11. When it is time to serve, fry it again till it is done. Hot crisp tikkis are ready.
  12. Garnishing: Take 2 hot crisp tikkis in a plate. Mash them a little bit. Sprinkle some salt. Remember there is no salt in tikki apart from the stuffing. Put a generous amount of white pea mixture over it. Pour Tamarind chutney and Mint Chutney.
  13. Pour dahi/curd. Pour tamarind chutney and mint chutney again. Sprinkle fresh coriander leaves, pomegranate seeds and grated radish.Enjoy......

kurram karram papad cone

a great starter recipe....crispy papad shaped in cone and filled with filling of your choice.easy to prepare..call it as appetizer or a tasty starter.it is a great dish to impress your guests.i saw this recipe in one of the cookery show on television....
papad/poppadom are thin brittle disks made with various doughs with spices and herbs are always enjoyed in any form.
it is said that if you have a papad after your meal it rinses all the grease from your throat ,thus often called as 'blotting paper"
benefits of papad;

1. Papad is a good appetizer and a source for digestive.
2. Roasted or grilled papad helps to absorb the fatty material from the mouth and throat.
3. Papad should be eaten in moderate proportion, else it can become the reason of acidity.
4. Papad is very high in sodium, hence not advisable for hypertensive people.
5. Papads are made of lentils, hence are free from gluten, rich in protein and dietary fiber.

All indian homes  have one or more type of papads in their pantry.so presenting a very interesting twist to indian papad....presenting humble papad into new sophisticated form

kurram karram papad cone

ingredients 

[serves -4]

papad (any variant)-2                                       

 rice puff (murmure) -1 cup

tomato chopped,cucumber chopped,onion chopped,boiled chana -1 cup

nylon sev /any namkeen variant-1/2 cup 

chaat masala,salt.red chilly powder 

tomato ketchup,green chutney

method          

break papad into two equal parts,it will give you two semi circles.microwave 1 papad semi circle at a time for 30 seconds.while papad is still hot form a cone by folding it.mix all the above ingredients mentioned (except chutney and ketchup).fill the cones with above mixture.garnish with tomato ketchup and coriander chutney.place this cone in shot glasses.put little amount of mixture at the base of the glass.serve immediately otherwise they will turn soggy...

for a variation.......think of fried noodles as a filling.....for our desi spring roll.....