Chaat, just hearing the word makes your mouth water. This tangy street food is very famous all over India and loved by everyone. There are many types of chaats like samosa chaat, dahi poori chaat, chana kachori chaat, aloo tikki chaat and so on. I have already shared papdi & papdi chaat recipes earlier. This is a variation to the actual papdi chaat as I have added mini papdi baskets instead of plain papdi. Mini papdi basket is made using all purpose flour, rava and some carom seeds. I have used vegetable shortening however you can use butter or ghee instead. In order to make crispy crunchy papdi baskets, the dough should be tight and after adding shorting it should be mixed very well. To give it a basket shape, I have used mini tin tart molds. The basket can also be baked instead of deep fried. This recipe is a perfect finger food for your gatherings or parties. The papdi basket can be prepared ahead of time and stored in air tight containers to keep it crispy.
Archives
Achari Gobhi Dry
Gobhi(Cauliflower) is one of popular vegetable and there are various recipes which can be prepared using this. You can make the it either dry or gravy. Achari flavored Gobhi is a dry recipe which is tangy and flavorful. This is my childhood favorite dish which my mom used to prepare for our lunch boxes and would give us either with Poori or Paratha. This is a very easy recipe and you can add other vegetables too like potato or french beans. It tastes awesome and perfect for lunch boxes.
Green Chana Poori
Poori is a deep fried Indian bread which is famous all over India. There are many kind of pooris like a palak & beetroot poori, plain poori, bhatura, stuffed chana daal poori and so on. Delicious green chana poori is made using wheat flour, fresh green chana and palak(spinach) puree and deep fried in oil. Pooris are all time favorite of my kids and they love to eat as lunch in school so I make them very often. During the season when Green Chana is available I make pooris using it. You can find green chana in Indian store or use frozen green chana if not fresh one is not available. There are many recipes which can be prepared using fresh green chana like paratha, kabab, spiced daal, curry or so on. In this recipe I have added spinach to give a nice green color. You can skip spinach if you don’t like and make it only with chana. Green chana poori goes very well with any Indian curry, pickle or dry sabji.
Garlic Naan Without Yeast
Naan is a very famous Indian flat bread across India and now even in other part of the world. My kids are big fan of naan and kulcha. There are many type of naan you can find, like plain naan, butter naan, garlic naan, paneer naan and so on. The garlic naan is made using all purpose flour(maida), yogurt, baking powder, baking soda which is kneaded with warm milk. This recipe is without yeast but also you can make naan using yeast. The garlic naan is topped with chopped garlic, coriander leaves and Kalongi (nigella) seeds. You can also make it using normal wheat flour however the texture and taste would be different. Traditionally, naan is made in a clay tandoor however generally we won’t have it at home so we can use a stove or oven. This naan is prepared using iron tava and cooked on stove flame/heat. The texture and taste is very close to the clay tandoor. To make soft and fluffy naan leave the dough for overnight after preparing. You may have to try it few time before it starts coming up nice. Enjoy restaurant style naan at home with your favorite curry.
Quinoa Mix Daal Adai Dosa
Mix Daal Dosa is one of the many different types of Dosa found in South India. Mix daal dosa is prepared using a variety of daal (pulses), beans, quinoa and brown rice. Mix daal dosa is full of protein and a very healthy breakfast. Adding quinoa to the recipe makes it even more healthy and delicious. This dosa does not require overnight fermentation process, however, if you wish you can leave it for 3-4 hours to ferment. If you like your Dosa crispy, you can add a little rice flour into batter. Normally, this dosa is served with potato masala, sambar and coconut chutney. You can also try it with guacamole and it tastes just as good.
Strawberry & Beetroot Kesari
Happy Valentine Day!! This special valentine day dessert recipe for your love ones. The strawberry & beetroot kesari is slight variation of normal kesari. The regular kesari is made during for worships and on special occasions as Prasad. The recipe is prepared with ghee roasted rava cooked into milk, beetroot & strawberry puree and flavored with cardamon powder and kewra-rose essence. This beautiful naturally colored recipe is so delicious and mouthwatering. I am sure you would love this recipe if you Kesari bhath fan.
Chana Daal Poori(Paratha)
Chana daal poori/paratha is a simple and delicious traditional dish which is famous in Bihar and Uttar pradesh states. It is a local dish made for spacial occasions. Any traditional foods from anywhere always gives a high satisfaction to your test buds. Although this dish is very similar to other stuffed parathas like aaloo paratha, Gobhi paratha, mutter paratha, Mooli paratha however it special as it is filled with Chana dall instead of vegetables. This special dish is made during dussehra and specially when the bride comes to their in-laws place first time after marriage. This paratha/poori is enjoyed with sweet rice kheer and spicy curry. I love this dish and just the name makes me mouthwatering. Chana daal poori/paratha is made with very less ingredients basically using boiled spiced chana daal, filled in wheat flour dough balls. You can skip garlic if you making it for worship during dussehra. To make poori it requires deep frying however for paratha you can cook with greasing oil on a pan.
Ridge Gourd(Uppu Huli) Dosa
Ridge Gourd(Uppu Huli) Dosa is one of the traditional cuisine of Udupi, Mangalore region popularly know as Dakshina Kannada. People here are well known for their unique cooking style with minimum or no wastage. They cook from almost all edible parts of any given vegetables. Ridge gourd is one of the locally grown vegetable. This dosa is usually prepared during rainy or winter season to keep the body warm. There are few variation of this dosa too. Ridge Gourd can be replaced with fine chopped onion, fenugreek leaves or fine chopped cabbage. However Ridge gourd is the most famous authentic and tasty among all variation.
The batter of ridge gourd dosa is made with rice and flavored with methi seeds, coriander seeds, chili, tamarind pulp, jaggery and freshly grated coconut. The right amount of tanginess, spiciness and fresh aroma of coriander seeds gives a trickle to your taste bud. You can adjust the spiciness as per your taste. This dosa doesn’t require any fermentation before preparation. The texture and taste of ridge gourd dosa makes it very different than other any other regular dosa. It’s not as crispy as other regular dosas however it taste really awesome. Traditional recipe does not include Quinoa in the dosa however I have added it give a slight twist. My kids are very picky eater and they doesn’t like any vegetable which they can see, so I generally grind the vegetable and mix it in batter. My kids loved ground ridge gaurd dosa. Goes well when served with hot cup of tea as breakfast.
I learnt about this dosa from one my friend Akhila Ramakrishna as she prepared it for dinner when we visited her place. She is really a good cook especially Mangalore special foods. I am very thankful to her for sharing this recipe with me which helped me posting it on my blog site.