Author Archives for My Cooking Diaries

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About My Cooking Diaries

This is Cecilia Pinto, based in Mumbai, India. Started this blog to share my cooking experiences with the world.

Creme Brulee


A rich cream base covered with a hardened caramel crust.  An exotic dessert,  albeit very simple to make with minimum ingredients.  You need to plan ahead to make this dessert as it requires to be refrigerated.  Makes a great dessert to have on the menu if planning a major party as it can be prepared ahead.  Usually served in individual ramekins.

Crème Brulee

Ingredients – serves 8

750 ml whipping cream (or 500 ml heavy cream and 1 cup milk)

8 egg yolks

½ cup sugar

3 tsp. vanilla essence

4 to 6 tbsp. sugar for topping

Heat the cream+milk in a saucepan and stir over low heat till it some to a boil. Remove immediately. Meanwhile whip the egg yolks with the sugar till creamy and sugar has dissolved.  When the cream starts boiling, pour gradually into the egg mixture.  Add the vanilla essence and stir.  Pre-heat oven.

Place 8 ramekins on a tray and pour the custard to ¾ full.  Place the trays in the middle of the heated oven and pour hot water into the trays to come up ½ inch around the ramekins to bake the custard in a water bath.  Bake on medium (170 deg C for 30 minutes till set. The custard will still jiggle a bit but will set once cooled. Remove from the water bath (bain marie) careful when handling the try with hot water and refrigerate 1 hour or overnight.

Once cooled, (and just before serving) sprinkle with 1 tbsp. sugar and use a blow torch to caramalise the sugar layer.  Alternatively place all the ramekins under the grill (broiler) and caramelize till golden brown.  Another method is to caramelize the sugar in a saucepan and pour over the custard in a thin layer and leave to set. Place once again in the refrigerator until serving time.  The caramelization must be done just before serving as it is supposed to be hard, so as to crack it with your spoon to enjoy the crunch of the caramel and the soft luscious custard with each morsal of the crème brulee.  Simply heaven on your tongue and the feeling of goodness in your tummy!!

Shepherds Pie


Shepherd’s pie, or hachis Parmentier, is a ground meat pie made with lamb, hence the namesake, with a crust or topping of mashed potato; it is most likely of English origin.[ Cottage pie is the same as shepherd’s pie with the exception that it is made with beef or red meat.  I prefer using minced beef when available and still call it Shepherd’s pie😉

The dish has many variants, but the defining ingredients are ground meat cooked in a gravy or sauce with onions, and a topping of mashed potato. Sometimes other vegetables are added to the filling, such as peas, sweetcorn, celery or carrots. It is sometimes also gratinated with grated cheese. – adapted from Wikipedia

It is a favorite dish with my children who can really feast on it.  I have made this many many times and always turns out perfect and have never had to look for a better way to prepare it.  The ready potato flakes are a good substitute for making mashed potatoes from scratch, so feel free to use this option which is definitely quicker and less labor intensive. Follow the package directions on the box as per the quantity you may require, for creamy and fluffy mashed potatoes!  This video I have used the traditional method of boiling and mashing fresh potatoes.

Shepherds Pie

Ingredients

  • 1 kg. minced beef or lamb
  • 1 kg. potatoes, boiled and mashed
  • 1 tbsp. oil
  • 1 medum onion,chopped
  • 100 gms. mushrooms (optional)
  • 2 tbsp. plain flour
  • 300 ml beef stock  (Heat the water and add 2 soup cubes and stir till dissolved)
  • 1 tbsp. worcestershire sauce
  • 1 egg beaten
  1. Heat the oil and saute the onions until soft and golden. If using mushrooms, slice and saute alongwith the onions.
  2. Add the meat and continue cooking for  5 to 10 minutes till it changes color, while stirring well..  Gradually add the stock.
  3. Sprinkle in the flour and cook for a minute. Gradually add the stock.  Continue stirring over a low heat for 5 minutes. Season with worcestshire sauce.
  4. Place the mince in a oven proof dish.
  5. Add half the egg to the potatoes and mix well.
  6. Place on the meat, mark in lines with a fork and brush with remaining egg.
  7. Bake in a preheated moderately hot oven (200 deg C/400 deg F) for 40 minutes.

Patoleo made in Banana Leaf


I am putting out this post early so that those who don’t have access to turmeric leaves (traditionally used for patoleos/pathoyos/patolis) can use alternatives rather than dampen the spirit of the celebration. True, the delicious flavour and aroma of turmeric leaves will be sacrificed…. I will just imagine the aroma with every bite of the banana leaf patoleos!

Secondly, many skip making patoleos due to time constraints. In that situation, prepare them on the next weekend, freeze them and steam the patoleos on the day required so you can enjoy them freshly steamed.

August 15 (Independence Day in India) happens to coincide with the Assumption of the Virgin Mary (a Holy day of obligation) and Patoleos are a significant item prepared by Goan & Mangalorean catholics on this day. East Indians call it Pan Mori or East Indian leaf cakes. It is also prepared on St, John’s feast (Sao Joao fest) and Konsachem fest (harvest festival). Ediyos, or Pudde steamed in jackfruit leaves were also prepared on August 15, by my mother.

Konkani hindus prepare patoleos on the second Sunday of Sharavan or Nag Panchami and on Hartalika, the eve of Ganesh Chaturthi. Salt-free patoleos, are offered to Goddess Parvati, who the legends say had a strong craving for these sweets during pregnancy.

If Turmeric leaves are not available in your region, be creative and use any leaves (that can be used for cooking) available near you like banana, fig, bay, maple, teak, corn husks, Okra (Lady finger) leaves, etc. Champa flower leaves are also used for steaming food and enjoy your sweet steamed rice cakes. Be creative and make do with what is available and enjoy rather than omitting your traditional foods altogether!

Patoleo

Ingredients

  • 1 Cup basmati rice
  • 1/2 cup boiled rice
  • 1 cup coconut to grind with rice (optional)
  • 1 ½ cups grated coconut
  • 1 cup jaggery, grated
  • 6 cardamoms, powdered
  • Pinch of salt
  • Fresh haldi (saffron) leaves or any edible available leaves

Method

  • Mix the remaining coconut and jaggery and cook till blended. 
  • Add cardamom powder and mix.
  • Set aside to cool. 
  • Wipe the leaves clean.
  • Apply the rice paste evenly over the leaf taking care to spread in the direction of the ridges of the leaf. This gives a subtle ridged effect to the patoleos when cooked.
  • Spread a tablespoon full or more as required of the coconut jaggery filling over the rice paste on one side of the leaf. 
  • Fold the leaf over and prepare all the patolis in similar manner. 
  • If the leaves are too big, cut the patolis in half or quarters so that they fit comfortably into the steamer. 
  • Put some water into the steamer and bring to a boil.
  • Place the tray and put the patoleos into the steamer. 
  • You can even place them one over the other. 
  • Place the lid on the steamer and steam for 20 to 25 minutes till done. 
  • The leaf will change color and the patolis will be firm. 
  • Remove and enjoy!!

For more post on Patholis:

Patoleo

Tumeric Patoleo leaves

Ediyo – Pudde

Chhole Bhature


Chhole (Khatte Chane) Bhature

Two-in-one recipe Chole bhature is a typical dish widely eaten in Northern India mainly Punjab.  It is a combination of chana masala (spicy white chickpeas) and bhatura/puri, a fried bread made from maida.

Chole bhature is often eaten as a breakfast dish, sometimes accompanied with lassi. It can also be street food or a complete meal and may be accompanied with onions, pickled carrots, green chutney or achaar.

 Ingredients

  • 2 cups Kabuli chana (Chickpeas) soaked overnight and boiled (or use 2 cans of ready chick peas 400 gms. each)
  • 3 large tomatoes, chopped (or one cup pasatta, or 2 tbsp. tomato paste)
  • ½ tsp whole black pepper corns
  • 1 tsp Ajwain (caraway seeds)
  • 2 tsp. Kashmiri chili powder
  • ½ tsp. turmeric powder
  • 1 tbsp. tamarind pulp
  • 1 tsp. roasted cumin powder
  • ½ tsp. garam masala powder
  • Salt to taste
  • 1 tbsp. Ghee or Oil
  • Chopped onions for garnish
  • Chopped coriander for garnish
  1. Heat ghee and add the pepper corns and ajwain. Add chopped tomatoes and cook till they turn soft (alternately use a cup of pasatta and cook few minutes).
  2. Add chilli, turmeric and fry till oil separates.
  3. Add the boiled chana alongwith the liquid and adjust salt.
  4. Bring to a boil and simmer few mintues while mashing some of the chana to thicken the gravy.
  5. Add the tamarind pulp, cook five minutes and then add the cumin powder and garam masala powder.
  6. Stir well and simmer till fat surfaces and gravy is thick.
  7. Serve garnished with chopped onions and coriander leaves alongwith Bhaturas  (Recipe Bhaturas)

Bhaturas

Ingedients

  • 2 cups Maida (all purpose flour)
  • 1/2 cup Rava
  • 1 tsp. salt
  • 1/4 tsp. soda bicarb
  • 1/2 tsp. baking powder
  • 2 tbsp. yogurt
  • 1 tsp sugar
  • 2.5 tsp. ghee
  • Oil for frying

Method

  1. Sieve with the flour and rava with the baking powder and soda bicarb and salt.
  2. Mix 1 tsp. sugar with 2 tbsp. yogurt, make a well in the centre of the flour, add water little at a time and bring the flour together and knead to a soft but firm dough.
  3. Cover with a wet cloth and leave for 10 minutes.
  4. After 10 minutes, add melted ghee and knead the dough soft and smooth. 
  5. Leave covered with cloth to rest for 45 minutes.
  6. Divide into lemon sized balls or as per desired size and roll out into discs and deep fry in hot oil till puffed up on both sides.
  7. Serve hot with Chhole garnished with chopped onion & coriander leaves.

Kashmiri Saag


Kashmiri Wazwan recipe, Kashmiri Haakh recipe. To cook it in a jiffy, I have used frozen spinach.

If using whole leaf frozen spinach, like I have done, this dish should not take more than 15 minutes including preparation. No chopping or cleaning of spinach required, just throw all the ingredients together in a pot and you have a wholesome, healthy, nutritious and delicious dish generously spiked with garlic and red chillies but since the  chillis are Kashmiri, the dish is not spicy hot!!  And if like me you have a batch of peeled garlic always handy, should not take more than 10 minutes!

Ingredients

  • 2 tbsp. oil (mustard if preferred)
  • 3 brown cardamoms, or 3 to 4 green cardamoms
  • 10 kashmiri whole chillies
  • 25 whole garlic, peeled
  • 250 gms. whole spinach
  • 1/2 cup water
  • Salt to taste
  1. Heat oil and add the brown cardamom, kashmiri whole chillies, whole garlic, whole spinach (saag), little salt and water.
  2. Cook till done (in a pressure cooker for 1 whistle).
  3. Serve hot.

P.S.: The quantity of red chillies may seem daunting but trust me the saag did not turn out spicy hot as would be expected because Kashmiri chillies as usual are mild.

The Original Club Sandwich


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The Original Club sandwich

Ingredients:

  • 3 slices bread
  • 3 slices smoked turkey
  • 3 slices, bacon fried crisp
  • 1 egg, fried
  • 2 to 3 slices tomato
  • Cheese (optional)
  • Mayonnaise
  • Garnish : Cherry tomatoes, fresh basil, lettuce, olives.

Please watch video on You Tube for assembling the sandwich.

Check our my video six breakfast sandwiches to kick-start your day!

Pasta Salad


Pasta Salad

Ingredients:

  • Elbow macroni, 2to 3 cups, cooked
  • cherry tomatoes
  • cucumber
  • mint leaves
  • basil leaves
  • lettuce
  • green olives
  • black olives
  • Feta cheese (optional)
  • Salt, pepper, olive oil, lemon juice
  • Ingredients and quantities vary according to availability and taste

Mix everything together and and chill 30 mns. before serving to allow the flavors to meld. Keeps for 3 to 5 days well refrigerated. Raw onion may be added just before serving.

Methi Paez


Methi Paez

(Given 8 days after delivery)

Methi Paez – serve a bowl full to the lactating mother for atleast one month, every alternate day, post lunch, starting eight days after delivery!

Cures backache, promotes lactating i.e. increases breast milk, strengthens and helps in bringing back the uterus to its contracted state, relieves flatulence.

Methi paez or fenugreek gruel has several medicinal properties as fenugreek has many nutritional benefits containing fibre, minerals. iron and magnesium, so is beneficial to everyone, not only for lactating mothers

Ingredients

  • 1 cup boiled rice
  • ½ cup methi seeds
  • 1 cup coconut juice
  • Pinch of salt (optional)
  • ¾ cup jaggery

Method

  1. Wash and soak the methi for 4 to 6 hours.
  2. You can soak the boiled rice too, if you wish, separately.
  3. Drain the rice and methi seeds and transfer to utensil.
  4. Add 4 cups water and bring to a boil.
  5. Remove scum from the surface.
  6. Reduce heat and cook till rice and methi are soft, stirring occasionally.
  7. If the water dries out, add a cup or two of water, as per desired consistency.
  8. If you prefer the methi paez thick, avoid using additional water.
  9. Add the jaggery and stir till the jaggery has dissolved.
  10. Then add the coconut milk and simmer for 5 minutes.

Chicken Satay


Chicken Satay

A versatile dish that can be served on the wooden skewers as a main entree or remove the chicken pieces to a plate and serve as a snack or appetizer.  Plate it, put tooth-picks on the meat and serve with cocktails. Don’t forget the dipping sauce!

Use only chicken thighs.  Any other meat like boneless chicken breast (though easier to prepare) would not achieve the same results.

 Ingredients

  • 8 Chicken thighs
  • 1 package wooden skewers

Satay Marinade

  • ¼ cup minced lemongrass, fresh or frozen
  • 2 shallots or ¼ onion, sliced
  • 4 cloves garlic
  • 1-2 fresh red chillies, sliced or ½ to 1 tsp cayenne pepper
  • 1 thumb size pc. Galangal or ginger, thinly sliced
  • ½ tsp turmeric
  • 2 tbsp. ground coriander
  • 2 tsp. cumin
  • 3 tbsp. dark soy sauce
  • 3 tbsp. fish sauce
  • 6 tbsp. brown sugar
  • 2 tbsp. vegetable oil

Peanut dipping sauce to serve

Method

  1. Place all marinade ingredients in food processor and grind to a smooth paste.
  2. Taste-test the marinade – you should taste sweet, spicy, and salty.  The strongest taste should be SWEET and SALTY in order for the satay to taste its best.  Add more sugar or more fish sauce (in place of salt) to adjust the taste.  Add more chilli if you want it spicier.
  3. Remove skin and debone the thighs (or use boneless thighs if available) and cut meat into small pieces or strips – thinner is better. 
  4. Place in a bowl and pour marinade over. 
  5. Stir well to combine. 
  6. Allow at least 2 hours for marinating, or longer (upto 24 hours refrigerated). 
  7. Simultaneously, place the wooden skewers in water and leave to soak until required.
  8. When ready to cook, thread meat onto the skewers.  Fill upto 3/4  of the skewer.
  9. Grill the satay, turn over and grill over all sides of the skewer till well roasted and brown, about 15 to 30 minutes.
  10. Serve with satay sauce for dipping.

Satay Sauce (Thai Peanut sauce)

Ingredients

  • ½ cup dry roasted peanuts, unsalted
  • 2 cloves garlic
  • ½ tsp. dark soy sauce
  • 2 tsp. sesame oil
  • 1 tbsp. brown sugar
  • 1 ½ tbsp. tbsp. fish sauce (substitute with soy sauce)
  • ½ tsp. tamarind paste or 1 tbsp. lemon juice
  • ½ tsp. thai chilli sauce or cayenne pepper
  • ½ cup coconut milk
  • ¼ to ½ cup water (as required)

Method

  1. Process all the ingredients in a food processor until sauce is smooth.
  2. Adjust, salty, sour, sweet and spicy taste by adding fish sauce, lemon juice, brown sugar and cayenne pepper, respectively as required.
  3. If you require more salty add fish sauce, if more sweet, add sugar.
  4. Serve warm or at room temperature as dipping sauce for veggies, spring rolls, chicken satay, etc. 
  5. Keeps well in the refrigerator for two weeks.

Momos Dumplings


Momos – Dumplings

Momo is a type of steamed dumpling with some form of filling. Traditionally, momo is prepared with ground/minced meat filling, but in the modern era, this has changed and the fillings have become more elaborate. These days, momo is prepared with virtually any combination of ground meat, vegetables, tofu, paneer cheese, and vegetable and meat combinations. Momo are traditionally steamed but can also be deep fried or pan fried. Momo is usually served with chili garlic sauce and pickled daikon ((i.e. pickled raddish) in Tibet whereas in Nepal popular dipping sauces include tomato based chutneys or sesame based sauces – source – wikipedia

A simple white-flour-and-water dough is generally preferred to make the outer momo covering. I have used store bought pastry wrappers. You get packs of 24 wrappers.  This recipe makes 35 momos.

Chicken Momos
Ingredients

  • 1 lb. Chicken mince, drained well
  • 1 Carrot, chopped fine (or celery)
  • 2 spring onions with greens, chopped fine (shallots or normal onions can be subs)
  • 1” pc. Ginger, chopped fine or 1 tsp. ginger paste
  • ½ bunch fresh coriander leaves, chopped fine
  • 1 ½ tsp. salt or to taste
  • ½ tsp. cumin powder
  • 2 tsp. soy sauce
  • 2 tsp. olive oil

Method

  1. Mix all the above ingredients and add a little water if you feel the mixture is too dry. 
  2. Take a pastry sheet and moisten the edges.
  3. Place a tsp. of chicken mixture and crimp the edges of the pasty to form a crescent shape or a round shape. 
  4. Set aside
  5. Can be frozen at this stage

To cook:

  1. Steaming:

Grease a steamer plate or container (or use bamboo baskets) and steam the momos for 15 to 18 minutes.

I thought the below method are quicker and easier, so used these two methods.

  • Frying+ Steaming:

Place a batch of momos on a frying pan with a little oil.  When all sides are brown, add some water to the pan and cover with a lid and let seam cook till the water dries up.

  • Boiling :

Place a vessel, quarter filled with water.  When it starts boiling, put the momos and bring to a boil.  Then add cold water (room temp) and let it boil.  Once again add cold water and let it boil.  Repeat this 3 times.  Then remove with a slotted spoon.

Serve hot with dipping sauce or chutney.

To make dipping sauce:

Add ¼ cup soya sauce to a bowl and add ½ the quantity of lemon or chilli sauce in vinegar.  Mix and use to dip the momos or drizzle over the momos in individual bowls and serve.

Beef Croquettes


Beef CROQUETTES

Ingredients

  • 1 Kg. Boneless Beef or Beef mince (substitute with lamb/chicken)
  • 4 medium onions, chopped
  • 12 cloves garlic
  • 2” fresh ginger
  • 1 tsp. turmeric
  • 2 tsp. garam masala powder, or to taste
  • 1 lemon, juice
  • 2 bread slices without edges
  • 1 egg lightly beaten
  • ½ cup freshly chopped coriander leaves
  • 6 to 8 green chillies
  • Salt to taste
  • Rawa/semolina for rolling
  • Oil for frying

Method

  1. Combine ingredients upto turmeric powder, add salt, ½ cup water and cook till almost dry.
  2. Set aside to cool down a bit.
  3. Break the bread into pieces and add to the cooked mince with the garam masala, lemon juice and coriander.
  4. Mix well and grind to a fine paste. 
  5. Add egg and mix well. 
  6. Chill the mixture for half an hour to make it easier to handle.
  7. Shape the mince paste into small cylindrical rolls and roll in rawa to coat. 
  8. Chill another 15 minutes. 
  9. Remove and shallow fry in a pan on medium flame till lightly brown and crisp.
  10. Keep turning the croquettes so that they are evenly browned on all sides. 
  11. Drain on absorbent paper and serve hot.

Sprouted Moong Spicy Pulao


Check this link to learn how to sprout Moong

Sprouts are a powerhouse of nutrition that contain essential vitamins and minerals and at the same time are easy to digest and excellent sources of protein. Although sprouts give the maximum benefit when eaten raw, cooking them makes them more palatable and easier on the digestive process. This is an excellent one pot meal using sprouts. Just accompany the pulao with raita, yogurt, pickle, etc. for a complete meal.

For a non veg version substitute the sprouts with shredded chicken or shrimp. Super delicious!

Sprouted Moong Spicy Pulao

Ingredients

  • 2 cups basmati rice
  • 2 cups sprouted moong
  • 4 cups hot water
  • 2 soup cubes
  • 2 medium onions, chopped
  • 2 medium tomatoes, chopped
  • 2 tbsp. ghee or oil
  • Salt, if required

Grind to a paste

  • 1 Onion
  • 6 green chillies
  • 1 bunch coriander leaves
  • ½ tsp. turmeric
  • 1” pc. Ginger
  • 5 flakes garlic
  • ½ tsp. mustard seeds
  • ½ tsp. cumin seeds
  • ½ tsp. pepper corns
  • 3 cloves
  • 1” pc. Cinnamon

Method

  1. Wash rice and soak for atleast 15 minutes. 
  2. Wash the sprouts and set aside. 
  3. Heat ghee in a pan, add the chopped onion and fry till translucent and soft. 
  4. Add the chopped tomatoes and fry till soft. 
  5. Add the soup cubes and let them soften and dissolve. 
  6. Add the ground masala paste and the masala water and saute 2 minutes. 
  7. Add the sprouts and stir and cover and cook 5 minutes. 
  8. Add the soaked rice and toss lightly so each grain is coated with the masala. 
  9. Add the hot water, stir to mix, check salt and add if required. 
  10. Cover and bring to a boil. 
  11. Reduce heat to low, stir well  to mix lightly. 
  12. Cover and cook till all the moisture is absorbed. 
  13. Switch off flame and leave to rest. 
  14. Serve hot as a one pot meal with raita, yogurt, pickle, etc.

Butter Chicken – Makhani Chooze


Indian cooking is synonymous with Butter Chicken & Tandoori chicken.  This recipe gives you both. I use full chicken or chicken whole legs when making only tandoori chicken but I prefer to use boneless chicken breasts for butter chicken.  Don’t be alarmed by the amount of butter used in the recipe…you are not going to eat the whole pot, are you? If you are then I’d be alarmed!  Anyway, for the health conscious, you may adjust the butter and cream as per your requirements.  Actually I don’t use butter for tandoori chicken on most occasions, if I do may be just a tablespoon if the chicken turns out too dry. But I do use butter for butter chicken…..for what is butter chicken without butter?!

Makhani Chooze - Butter Chicken

  • Servings: 10-12
  • Difficulty: worth the effort
  • Print

Ingredients

  • 2 medium tandoori chickens (Murgh Tandoori)  or 2 lbs. boneless tandoori chicken breasts

The Gravy

  • 250g butter , or as required
  • 3 tbsp. ginger paste
  • 3 tbsp. garlic paste
  • 4 cups tomatoes, chopped or 3 cups passata
  • Salt
  • 1 tbsp ginger chopped
  • 8 green chillies chopped
  • 5 tsp. cashewnut paste
  • 1/2 tsp. paprika or chillie powder
  • 150 ml or 2/3 cup cream
  • 1/4 cup coriander leaves chopped

The Tandoori Chicken – 1st marinade

  • 2 medium chickens or 2 lbs. boneless chicken breasts (for butter chicken)
  • Salt
  • 2 tsp red chillie powder or to taste
  • 4 tbs. lemon juice
  • Butter for basting (optional)

2nd Marinade

  • 100g/6 tbsp. yoghurt
  • 100g/7 tbsp. cream
  • 2 1/2 tsp ginger paste
  • 2 1/2 tsp garlic paste
  • 1 tsp. cumin powder
  • 1/2 tsp garam masala
  • 1 tsp. saffrom
  • 1 drop orange color
  1. Marinate the chicken with salt, chillie powder and lemon juice. Keep aside for 15 minutes.
  2. Whisk yoghurt in a large bowl, add the remaining ingredients and mix well.  Rub the chicken with this mixture.  Keep aside for four hours or overnight if desired.
  3. Preheat oven to 350deg F. Skewer the chicken from tail to head, leaving a gap of at least 2 inches between the birds. Keep a tray underneath to collect the drippings. Roast in a hot tandoor or pre-heated oven till the moisture evaporates and it starts leaving oil. Baste with butter, if required.
  4. Your tandoori chicken is now ready!
  5. Cut the tandoori chicken into desired sized pieces or the breasts into strips.
  6. Melt half the butter in a pot, add the ginger and garlic pastes and stir over medium heat until the liquid evaporates. (To save the effort of sieving the tomato gravy, use tomato Passata (readymade tomato puree) instead. Please don’t make the puree with tomato paste, does not give the same results. I have used passata in this recipe.
  7. Melt the remaining butter in a vessel, add chopped ginger and green chillies, saute over medium heat for a minute.
  8. Add cashewnut paste and saute until light brown, add paprika or chillie powder and stir.
  9. Than add the tomato gravy, bring to a boil, add the tandoori chicken and simmer for 10 minutes or till fat surfaces.  Stir-in cream and adjust seasoning.
  10. Remove to a bowl, garnish with coriander leaves and serve with naan or any bread of your choice.

Dahi Batata Puri Chaat


Dahi Batata Puri

Chatpata chaats are popular on the streets of India, and famous on almost every street in Mumbai.  Frequented by those wanting a quick snack or as a substitute for lunch or dinner these lip-smacking street foods are adored by young and old. Dahi batata puri also called dahi aloo puri or dahi puri are crispy puris stuffed with potato and covered with yogurt chutney and coriander leaves.  Pomegranate seeds not only enhances the presentation but adds a delicious juicy crunch to each morsel. Those who wish to avoid potato can substitute it with sprouted moong or soaked boondi.  The aloo puris are a burst of flavours with the various chutneys, yogurt, coriander, sev etc.  I personally do not like combining yogurt and raw onion and so have skipped raw onion in this Chaat, do feel free to use onion if you prefer.

Dahi Batata Puri Chaat

  • 12 Pani puris
  • 1 boiled potato/boiled sprouted moong/soaked boondi
  • 1 tsp. chaat masala powder
  • 1 small chopped onion (optional)
  • 1 tbsp. sweet chutney (saunth)
  • 1 tbsp. garlic (red) chutney
  • 1 tbsp. coriander mint (green) chutney
  • Salt as required
  • 1 cup yogurt
  • ½ tsp. chilli powder
  • 2 tbsp. malai (barikh) sev
  • ½ tsp. roasted cumin powder
  • Pomegranate and coriander leaves for garnish

Method

  1. Chop boiled potato. 
  2. Mix with onion (optional, I usually don’t prefer yogurt and fresh onion combination), sprouts, salt and mix. 
  3. Mix yogurt with chilli powder, cumin powder and chaat masala and salt if required.
  4. Arrange puris on a plate and make a hole on the top of the puri. 
  5. Fill the puris with boiled potato mixture or only sprouts or only boondi. 
  6. Top with the yogurt mixture and then drizzle the garlic chutney, green chutney and sweet chutney, sprinkle the sev and garnish with pomegrantate seeds and coriander leaves. 
  7. Add more chutney over the sev if desired. 
  8. Serve immediately. 
  9. Adjust the sweet and teekha chutneys to your taste.

Video for Garlic chutney in this video (Punjabi Samosa Chaat) : https://youtu.be/EgRtjOXeDuU

Coriander & Mint chutney recipe in this video (Besan and Jowar flour chilas with Hari chutney) https://youtu.be/_xUjz8HvwdA

Punjabi Samosa and Chaat


Punjabi Samosa with Garlic, Green & Sweet Chutneys

Delicious and scrumptious “street food”. Make and enjoy in the comfort of your home at your convenience using pure and fresh ingredients.

Punjabi Samosa and Chaat

Makes 12 large or 24 small samosas

Ingredients

For the samosa dough

  • 2 cups flour (maida, All purpose flour)
  • 1 tsp. ajwain (optional)
  • 6 tbs. melted ghee
  • 1 tsp. Salt or to taste
  • Water to knead

Filling

  • 2 large potatoes
  • ½ cup green peas (optional)
  • 1 tsp. cumin seeds
  • 3 green chillies
  • 1” pc. ginger
  • 1 tsp. amchur powder
  • ½ to 1 tsp. chilli powder (as per taste)
  • 1 tsp. garam masala powder
  • 2 tbsp. coriander leaves
  • Salt to taste
  • 1 tbsp. ghee
  • Oil for frying

Method

  1. Mix the flour with the ajwain, salt and ghee and mix well. 
  2. Add small quantities of water and make a hard dough. 
  3. Knead for 3 minutes, cover with a damp cloth and keep aside for 15 minutes.
  4. Peel the potatoes, wash and chop into small cubes. 
  5. Heat ghee in a pan, add the cumin . 
  6. When it crackles add the chopped green chillies and the potatoes. 
  7. Saute for 2 minutes. 
  8. Add the salt, chilli powder, amchur and garam masala powder and toss for a minute. 
  9. Add water little at a time until peas and potatoes are cooked.  (If using fresh peas, parboil them before adding to the potatoes). 
  10. Add coriander leaves and mix well. Take off the heat.
  11. Divide the dough into 12 balls to get 24 samosas, (I have rolled into 6 to make 12 bigger size samosas) and roll out each as thin as possible into a somewhat elongated shape. 
  12. Using a knife cut into two in the centre. 
  13. Wet the cut edge and form into a cone shape with your hands. 
  14. Fill the cone with a heaped tbsp. of the filling and bring the edges to cover the filling and press together to secure. 
  15. Heat oil to smoking, reduce heat to low and fry the samosas few at a time till golden brown on all sides. 
  16. Serve hot with sweet chutney (saunth), garlic chutney & green chutney.

To make Samosa Chaat:

Samosa Chaat with Ragda

Ragda

  • 1 cup white peas, boiled till soft
  • 1 tsp. Ginger paste
  • 1 tsp. garlic paste
  • 2 green chillies, finely chopped (or 1 tsp. green chillie paste)
  • ½ tsp. cumin seeds
  • ¼ tsp. asafoetida
  • 1 tsp. coriander seeds powder
  • 1 tsp. red chilli powder
  • ¼ tsp. turmeric powder
  • 1 tbsp. ghee
  • 1 tsp. salt or to taste
  • ½ tsp. Garam masala powder
  • 2 tbsp. coriander leaves

Method

  1. Heat ghee, add cumin seeds, when they sizzle add asafoetida, ginger, garlic paste and chillies. 
  2. Saute for a minute.
  3. Add coriander and chillie powder, turmeric powder and mix well. 
  4. Add some water to prevent the masala burning. 
  5. Add the cooked peas and stir to mix. 
  6. Add salt 1 cup water and cook till fat surfaces. 
  7. Add garam masala and fresh coriander and cook 3 to 4 mintues.

To assemble:

  • Break samosa into large pieces and cover with the  2 to 3 ladles of ragda. 
  • Top with green chutney, sweet chutney (saunth) and garlic chutney and some chopped onion. 
  • Sprinkle some chaat masala. 
  • Add some sev all over and garnish with coriander leaves. 
  • Add additional chutneys if desired
  • Serve immediately.

To make Dahi Samosa Chaat:

Dahi Samosa Chaat
  • 1 cup yogurt
  • ½ tsp. chaat masala
  • Few pomegranate seeds
  • Green chutney
  • Garlic chutney
  • Coriander leaves
  • Sweet chutney
  • Sev

To assemble:

  1. Place 2 samosas in a bowl. 
  2. Top with ½ to 1 cup beaten yogurt. 
  3. Drizzle garlic chutney, green chutney, sweet chutney, garnish with pomegranate seeds, coriander leaves, sev.
  4. And sprinkle some chaat masala
  5. Serve immediately.

To make green chutney:

Grind to a paste:

  • 1” pc ginger
  • 2 green chillies
  • 2 flakes garlic
  • 1 to 2 cups fresh coriander leaves
  • ½ cup mint leaves
  • 2 tbsp.  lemon juice
  • 1 tsp. salt or to taste
  • Grind all together to a paste without adding water as far as possible. 

To make garlic chutney:

Grind to a paste:

  • 1 cup garlic
  • 3 red chillies
  • 1 lemon, juice
  • Salt to taste
  • Grind together to a smooth paste adding water as required. 
  • To serve take as much chutney as required and dilute with water and serve.

To make Sweet Chutney (Saunth)

Made from Mango powder and usually served with snacks

  • 5 tsp mango powder (Amchur)
  • 3/4 cups sugar or jaggery (I used jaggery)
  • 2 ½ tsp. cumin seeds
  • ½ tsp. Black salt
  • 1 tsp. black peppercorns
  • 1 tsp. black cardamom seeds (use white if not available)
  • 1 tsp. red chilli powder
  • Salt to taste
  • 1 drop red food color
  • 1 small raw mango

Method

  1. Roast the cumin on a pan, cool. 
  2. Pound black salt with a pestle if it is in chunks.
  3. Powder the cumin, black salt, peppercorns, cardamom seeds to a fine powder.
  4. Transfer to a dry bowl and add the red chill powder and salt and mix well. 
  5. Sieve the mango powder to break up the lumps. 
  6. Peel, and cut the mango into small pieces. 
  7. To make a larger quantity, double the ingredients.
  8. Put 1 cup water in a saucepan, add mango powder and whisk to prevent lumps. 
  9. Cook on medium heat, stirring continuously until it thickens and becomes glossy.
  10. Add the remaining ingredients (except mango pieces) and stir till jaggery dissolves. 
  11. Simmer 5 minutes. 
  12. Remove and sieve through a soup strainer and cool. 
  13. Add the mango pieces and refrigerate.
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