Idli ke Dahi Bhalle (Dahi Bhalle with leftover idlis)

Ingredients

Leftover idlis                           2
Nylon Sev                              2 tsp
Curd                                      4 Spoons
Roasted Cumin Powder          1/2 tsp
Green Chutney                       1 Spoon
Meethi Chutney (Sonth)          1-2 Spoon
Chaat Masala                         1/2 tsp
Red Chilly Powder                  1/2 tsp
Pomegnrate Seeds                 2 Tbsp
Salt                                        as per taste


Method

Dip idlis in lukewarm salted water for one to two minutes.
Squeeze out the water.
Place idlis on a serving plate. Pour some yogurt over, drizzle sweet chutney and green chutney.
Sprinkle red chilly powder, roasted jeera powder, chaat masala and salt.
Garnish with pom seeds and nylon sev and serve. Enjoy!!

sending this over to Rasi's Vegetarian Food & Me for Srivalli's eventKid's Delight-Healthy Makeover

Bhel puri Chaat | For Blog Hop Wednesday

Hey guys today is the first day of our very own Radhika’s new event BLOG HOP WEDNESDAY.

The members were paired with each other to try out recipe from their partner’s blog. My partner for today is ANU SHOJ. What a blog she has I must say full of healthy recipes YUMM. I found this very yummy and mouth watering. I could not resist myself from trying this out.

Ingredients:

Mint Chutney (Hari Chutney):

1 bunch fresh Mint

1/2 bunch Coriander leaves

2-3 Green Chilies

1 tsp grated Ginger

1 tsp Cumin seeds

1 tbsp Amchur powder (Dry Mango powder)

Salt and Pepper to taste

1 Lime juice

2 tsp Black Salt

Water as needed

Dates and Tamarind/ Sweet Chutney:

1 lemon size Tamarind or 2-3 tbsp Tamarind pulp2-3 tbsp Date Syrup
Salt and Pepper to taste
1 tbsp Black Salt
1/2 tsp Red Chili powder
1 tsp Cumin powder
Water as needed
Bhel:

1 packet Haldiram Bhel or any Bhel Puri Mix
1 Onion chopped
1 Tomato chopped
1/2 Cucumber chopped
1 Green Chili chopped 
1/2 cup Coriander leaves chopped to garnish1/4 cup Sev

Method:
Mint Chutney:
1. In a mixer add all the ingredients, add sufficient water and grind it to a fine paste. Keep it aside.

Sweet Chutney:
1. In a deep sauce pan, add all the ingredients and little water, mix well and in medium flame bring to boil and simmer cook it for about 5 mins. 
2. In a blender blend all the ingredients and strain it, and discard the residue and keep it aside.
To Make the Bhel Puri:
In a large mixing bowl, add the onions, tomato, cucumber, mint chutney, sweet chutney, mix well and now add the bhel and mix well immediately transfer it to a serving bowl or plate and sprinkle with coriander, sev and serve this immediately, else the bhel will become soggy.
ENJOY!!!!!

Chana Jor Garam

Chana Jor Garam is a popular street food in India. I learnt this recipe from previous neighbourhood aunt. Since then I have been treating my family with this yummy chaat. Hope you all will like it.!!!

Ingredients

Boiled Chickpeas(black)	1 Bowl
Finely Chopped Onions	1/4 Bowl
Finely Chopped Tomatoes	1/2 Bowl
Chopped Coriander Leaves	1 Spoon
Black Salt	1/4 Spoon
Lemon Juice	2 Spoon
Green Chillies	1-2
Red Chilli Powder	1/2 Spoon
Chaat Masala	1/2 Spoon
Salt	1/4 Spoon
Oil	for deep frying

Method 

1.    With a pestle or small grinding stone, flatten each chana and let them dry for 3 to 4 hours.
2.    Now heat sufficient oil in a kadhahi, put a handful of the flatten chana in a strainer and fry till they turn almost crispy.
3.    Transfer fried chana on an absorbent paper to remove excess oil.

To Make Chaat:- 

1.    In a mixing bowl add crispy chana, chopped onions, tomatoes, green chillies, coriander leaves, red chilli powder and salt.
2.    Sprinkle chat masala and black salt. Mix very well.
3.    Fill the cone with chaat and Enjoy!!!

Sending this to Ayeesha's Any One Can Cook : Series 28 and to Priya and Aipi’s "Bookmarked recipes Vol.52"

PANEER CHAAT

This is from my old diary which I had bookmarked on 23rd July 2003 from a newspaper.

Ingredients

Paneer                    250 grams

Meethi Chutney        8 Tbsp

Sprouted Moong      100 grams

Onions                       1 chopped fine

Groundnuts               a few crushed

For the Marinade

Ajwain/Carom seeds 1 tsp

Chaat Masala                2 tsp

Salt                                1/2 tsp

Chilli Powder                1 tsp

Lemon Juice                 2 tsp

For the Groundnut Chutney

Salted groundnuts    100 gram

Garlic flakes                 8

Kashmiri Chillies          3-4 (soaked in 1/2 hot water for 15 mins)

Salt                              To taste

Method

Cut paneer into 2.5 cm cubes. mix all the marinade ingredients and apply it to the paneer cubes. Refrigerate the paneer for an hour.

Grease a baking tray and grill the paneer for 5 mins.

To prepare the Groundnut Chutney

Grind the salted groundnuts, garlic, kashmiri chillies and salt with a little water to a fine a paste.  Set aside.

To prepare the Chaat

Arrange the paneer cubes in a large plate or a flat tray, pour the groundnut chutney and meethi chutney over it.

Garnish with sprouted moong, onion, chaat masala, chilli powder and a few crushed groundnuts.

Sending this to Priya and Aipi’s "Bookmarked recipes Vol.36"

                       

sending this over to Smita @ mytastytreats.blogspot.com

MINT HOT POTATO CHAAT

This recipe is from my old diary. Yesterday i was freaking in the shopping mall, I saw these cute baby potatoes on the shelf. I immediately picked the bag. In the evening I made this chaat. Everybody at home liked it very much.....!!!!!

INGREDIENT

Baby Potatoes	250 gm
Oil	6 tsp
Cashew Nuts	12-15
Mint Leaves	1 Bunch
Green Chillies	3-4
Thick Yogurt	6 Tbsp
Ginger	1 small piece
Black Salt	1 tsp
Cumin Powder	2 tsp
Chaat Masala	2 tsp
Lemon	2
Salt	to taste

METHOD

1.   Boil and peel the potatoes.

2.   Heat the oil in a non-stick pan. Add the baby potatoes and stir fry on low heat till the potatoes change color and become a little crisp on the outside.

3.   Grind the cashew nuts, mint leaves, green chillies, yogurt, ginger and black salt to a paste.

4.   Add this paste and dry masalas(cumin powder, chaat masala and salt), to the fried potatoes and stir for 2-3 minutes, till the potatoes are nicely coated with the paste. Add lime juice to it.

5.   Garnish with chaat masala, mint leaves and green chillies. Serve Hot!!!

 Sending this to "Food palette series brown"  @ Torview, Priya and Aipi’s Bookmarked recipes Vol.28 event and also to Herbs and Flowers In My Platter

TANGY BHUTTA CHAAT (TANGY CORN ON THE COB CHAAT)

This is one of my favorite chaat since my since my school days. In remembrance of those days, I made these yummy and tangy bhuttas(corn on the cob) for me and my family.....

INGREDIENT

Corn On The Cob	3
Tamarind	1/2 cup
Grated Jaggery	1/2 cup
Chaat Masala	1 tsp
Dhaniya Powder	1 tsp
Red Chilli Powder	1 tsp
Dry Ginger Powder	1 tsp
Black Salt	1 tsp
Salt	to taste

METHOD

1.   Boil corn on the cob until soft(pressure cook or microwave)

2.   For chutney- make tamarind pulp by boiling tamarind in water and then straining it.

3.   Now take a pan, add tamarind pulp, jaggery, dry ginger powder, black salt, red chilli powder and 1 cup of water.

4.   Cook on medium heat. Once it comes to boil, simmer the fire, cook for 10 min. on low flame.

5.   Remove from fire and cool.

6.   Now take a plate, place boiled corn on the cob. Sprinkle chaat masala, dhaniya powder, red chilli powder and salt. Rub well.

7.   Pour over the chutney.Bhutta Chaat is ready !!

AALOO MASALA CHAAT

INGREDIENTS

Potato	1 Kg
Tomato	3
Green Chillies	3-4
Anardana Powder	40 gm
Grated Ginger	2 tsp
Chaat Masala	2 tsp
Chilli Powder	1 tsp
Dhaniya Jeera Powder	2 tsp
Oil	1 Tbsp
Chopped Coriander	2 tsp
Ajwain	a pinch
Salt	to taste

METHOD

1.   Boil the potatoes and cut into big pieces.
2.   Apply the chaat masala, dhania-jeera powder and chilli powder to the potatoes.
3.   Grate the tomatoes.
4.   Heat the oil in a vessel.
5.   Add the grated tomatoes and cook for atleast 3-4 min..
6.   Add the ginger and cook for 2 min.. Be sure oil separates from the tomatoes.
7.   Add the green chillies, anardana powder and ajwain and fry again.
8.   Add the potatoes and salt. Mix well.
9.   Cook on a small flame.

10. Garnish with chopped coriander.
11. Serve hot.