Aloo Paratha

A paratha is an Indian Flat Bread. It is made by pan frying wheat flour on tava. Parathas are stuffed with vegetables like potato, cauli-flower, radishes and paneer. The paratha can be round or square or triangular. The stuffing is kept in the middle and the flatbread is closed around the stuffing like an envelope. It is usually served with yogurt and pickle. It is a staple breakfast for a large number people in India. But, parathas don't go well with high oil content foods such as curries. Make a wholesome meal with this special Indian Bread.

RECIPE:

INGREDIENTS:

For the Dough
1 cup of Plain flour (Atta)
1 tbsp. oil
Water for kneading

For filling
2 Large potatoes boiled and peeled
4-5 Green chillies finely chopped
1 tbsp. coriander leaves
Salt and red chilli powder (according to taste)
Oil / butter

DIRECTIONS:

1. Mash the potatoes.
2. Add chopped coriander leaves and green chillies. Mix well.
3. To this mixture add all the spices and again mix well.
4. Divide the dough to small balls and roll them out.
5. Put the mixture over it.
6. Roll it into a paratha.
7. Cook on tava with little ghee until light brown and serve hot.
8. Serve with chutney or pickle or fresh curd.

Note :

In the hot weather add salt to the mixture of potato only when you are about to prepare the parathas.

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Green Chutney

Green chutney is a chutney named after its color. It is a great accompaniment to many chaat items. It can also be served with samosas as a dip sauce, along with dhoklas and stuffed parathas. The chutney adds a great taste when used as sandwich spread. Mint adds freshness to this chutney. The lemon juice enchances the flavor and prevent discoloration of the fresh green leaves. It can be stored for a week under refrigeration. You may prefer to omit the onion and make the chutney as a thick paste. This can be served with curd rice, fried rice, etc..

INGREDIENTS:

2 cups Mint leaves, chopped
1 cup Coriander, chopped
1 large Onion, sliced
1 or 2 lemons (juice)
5 Green chillied
Salt to taste


DIRECTIONS:

1. Grind the ingredients into a blend using little water.

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Khajur Imli Ki Chutney

The all famous sweet and sour chutney eaten with snacks like samosas and pakodas.This sweet and sour chutney blend is used in almost all snacks. The secret ingredient that makes the chutney sweeter is jaggery. You may omit it if you prefer a more tangy flavor. This is an essential accompaniment to most chaat items. This chutney can be stored refrigerated for a month and deep frozen for more than six months. Dates and jaggery makes the chutney a healthy side dish. Pungent and quite wonderful Indian dish.

INGREDIENTS:

2 cups Dates (Khajur) ,deseeded
1/4 cup Tamarind (Imli) ,deseeded
1 cup Jaggery (Gur), grated
1 tsp. Chilli powder
A pinch asafoetida
Salt to taste

DIRECTIONS:

1. Wash the dates and tamarind.
2. Add them in a pan.
3. Add the jaggery, chilli powder, asafoetida and salt.
4. Pour 4 cups of water and simmer for twenty minutes.
5. Let the mixture cool down and strain the mixture.
6. Refrigerate and use as required.

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Fresh Garlic Chutney

Fresh Garlic Chutney is mandatory in any chaat. It is used for cooking in many Indian (especially Maharashtra and northern Karnataka) and Pakistani homes. The aroma of garlic is unmistakable. Its used in chaat items like Bhel puri, Papdi chaat, etc ... Soaking garlic in hot water makes it easier to peel them. To prevent discoloring of fingers and having the garlic aroma, apply oil before you peel the garlic. Make this chutney in large quantities. If refrigerated it stays well up to two weeks.

INGREDIENTS:

1 cup Garlic Cloves,peeled
1 tsp. Chilli powder
1/2 Lemon (juice)
Salt to taste


DIRECTIONS:

1. Combine all the ingredients in a blender with 1/4 cup water and gring to a fine paste.
2. Before using dilute with water and use as required.

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Bhel Puri

This is the most commonly sold chaat in the streets of Mumbai. Almost every street has its own friendly bhelwala with his inimitable blends of chutneys and masalas.Bhel is a delectable combination of papadis, puffed rice, sev, onions, potatoes, raw mango and chutneys.The proportions of the various chutneys can be changed to adjust to your personal preferences. Toast the puffed rice to make bhel crisp before using it to make bhel.If you store the puffed rice, sev and papadi and refrigerate or freeze the chutneys, you can rustle up a heavy snack in a jiffy for your hungry kids returning from school.

RECIPE:

INGREDIENTS:

4 cups Puffed rice
1 cup Sev
20 Papadis
1/2 cup Chopped onions
1/2 boiled potatoes,chopped
2 tsp. fresh Garlic chutney
8 tsp. Khajur imli ki chutney
4 tsp. Green chutney
1 tsp. black salt
1/2 lemon (juice)
Salt to taste

For the garnish:
1 tsp. raw mango finely chopped (optional)
1 tsp. carrot grated (optional)
4 tsp. Sev
2 tsp. chopped Coriander

DIRECTIONS:

1. Put the ingredients in a bowl and mix all the ingredients together.
2. Add the Sev and coriander for garnishing.

Note:

• Prepare the chaat just before serving.

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