CHINESE BHEL

FOR FRIED NOODLES
water 5 cups or as required
1/2 tsp salt
1 tsp oil
hakka noodles  2 packets
oil for frying

boil the water ,add salt and oil.
add the noodles.( follow cover instruction )
dont over cook , it should be firm.
remove and drain the water , pour cold water to stop futher cooking. drain the water.
once the noodle is dried completely, spread the cooked noodles in hot oil.
fry the noodles  both the sides , to crisp and golden brown.
strain off the noodles in a kitchen paper to absorb excess oil.
now slightly crush the noodles and keep aside.

FOR CHINESE BHEL
garlic 1 clove, finely chopped
small piece ginger finely chopped
2 tsp oil
1 big onion finely chopped
spring onion  chopped
1/2 carrot, shredded
1/2 capsicum  ,shredded
1 cup cabbage ,shredded
2bsp schezwan sauce
2 tbsp tomato sauce
1 tsp soya sauce
1/2 tsp crushed pepper
salt

M ETHOD
heat oil and saute garlic and ginger.
sliightly saute onion .
add carrot , capsicum , cabbage , saute tiill they r 1/2 cooked and crunchy.
now add schezwan sauce, tomato sauce, soya sauce , pepper salt.
mix well on high flame.
transfer this mixture to the fried noodles.
add onion and spring onion and mix well.
serve the bhel immediately  , garnished with little more onions.

RAGADA PURI CHAT

INGREDIENTS
1 cup - white peas
1- potato peel skin and chop
1 - onion - finely chopped
1 tsp ginger garlic paste
1- chilly - finely chopped
1 - tomato - finely chopped
1/4 tsp turmeric
1/2 tsp - kashmiri chilli powder
1/2 tsp - coriander powder
1/4 tsp - jeera powder
1/4 tsp garam masala
salt to taste
little corriander - finely chopped

FOR SERVING
puri
onion - finely chopped
green chutney ( corriander, green chilly , salt)
tamarind chutney (tamarind, little jaggery, )
chaat masala
sev
coriander - finely chopped

METHOD
Soak peas overnight.
drain the water and transfer to cooker.
add 1 chopped potato ,little turmeric, salt and enough water.( 3 cups water )
leave 5 to 6 whistle , peas should be well cooked.
take a kadai , add 3 tsp oil .saute onion , green chilly and ginger garlic paste.
add the tomato and cook till soft and mushy.
now add the spices ( turmeric, chilly powder, corianderjeera power, garam masala).
add salt.
cook on low flame till oil seperates.
add the  boiled peas and mix well.
cook for 5 min , slightly mash the peas and potato for thick consistency.
add coriander , mix well and remove.

FOR CHAAT
 make hole at the center of puri and arrange in plate.
stuff with little onion, then the prepared ragada.
add green chutney and tamarind chutney.
sprinkle little chat masala
top with generous amt of sev .
garnish with corriander and serve  immediately, else the puri will turn soggy.


note: can use flat puries also .
adding further onion , makes the chat tasty.

MAKAAI KA POHA CHAT /CORN FLAKES CHAT

NEEDED
Makai ka poha / makai flakes
Potato ( boiled) - peel skin , cubed
Tomato  - Finely chopped
Onion - chopped
Raw mango - finely chopped (opt)
 Chat masala

Green chutney
Corriander - 1 small bunch
5 green chilly
1/4 tsp - jeera
Salt
Grind adding water as required.
Transfer it to a bowl.
Squeeze 1/2 lemon , mix well , keep aside .
(Let this chutney be very spicy)

Sweet chutney
Small lemon size - tamarind
Dates 10 - 15 (discard seed)
 Pinch salt
Grind adding water as required,  transfer it to a bowl , keep aside.

METHOD
Take a big bowl, add some makai poha , onion,  tomato, raw mango, and potatoes.
And both the chutney , to ur taste.
Mix well , add little chart masala and serve.

ALOO CHANNA CUPS

NEEDED
Medium size potato - 10
Brown channa - 1/2 cup( soak over night)pressure cook the channa adding salt and keep aside.

EMILI CHUTNEY/ SWEET CHUTNEY
tamarind - lemon size ( soak in warm water so that it will be  easy for grinding )
Dates - 6 ( discard seeds)
Jaggery - small piece
A pinch salt
Grind this and keep aside.

GREEN CHUTNEY
Corriander - 1 handful
Green chilly - 3 to 4
Salt
1 tsp -jeera
Grind this adding water as required.
Transfer it to a bowl  , squeeze 2 drops lemon juice, mix well and keep aside.

METHOD
peel the potato skin, and pressure cook the potatoes.( dont over cook )
Cut to 2 halves.
Scoop the middle part from the potatoes, u will have cup shaped potatoes .
Arrange the potato cups in a plate , put little emili chutney.
Then add the pressure cooked channa, and above add green chutney.
Healthy chatpatta aloo chat ready.

NOTE
If u want u can add finely chopped onion and tomato.
Can also add sev to this and serve.

KOLUKATAI CHAT

NEEDED
3 color capsicum - chopped to strips - 1 cup
2 tsp oil
mustard , jeera, kalonji, saunf - together - 1 tsp
hing
pepper powder
 turmeric
salt

FOR KULUKATTAI

• 1 CUP -  rice - soak for 1/2 hr .
• wash and drain the water . 
• then grind to a smooth paste adding water as required.(pouring, watery consistency.)

• then in a wok add 1 tsp til oil and add this rice batter, add pinch salt .
• stir till it thickens , remove.
• allow it to cool ,then make small small balls.
• then steam the kolukattai (small balls )
• keep aside 

METHOD 

• in a wok add oil and temper mustard , jeera , kalonji, saunf .
• add the capsicum , cook for 2 min , add salt , hing , turmeric, pepper powder.
• stir a second (let the capsicum be crisp )
• then add kolukattai , mix well and remove.

RAGADA SAMOSA

FOR SOMASA
OUTER COVER

1 cup - maida
Pinch salt
Vegetable ghee -1 tsp
Water as required

In a bowl and maida , vegetable ghee and salt.
Mix well.
Then add water little by little and knead  to a soft dough. Keep aside

FOR ALOO STUFFING

3 big aloo , - boiled and mashed.
Crushed dhaniya - 1 tsp
Salt
Green chilly,  ginger - paste
Chopped corriander
Hing
Turmeric powder

Mix all the above said items in a bowl and keep aside.

METHOD FOR SAMOSA

• Take a small ball if maida batter and roll it to a small round . ( use maida for dusting)
• Then cut to 2 piece using knife.
• (U will get 2 semi circle)
• Take 1 semi circle and keep the aloo stuffing in the middle. 
• Fold it to a triangle.  
• Seal the edge with  little water .
• Then deep fry the samosa in hot oil .
• Repeat the same.

FOR RAGADA

NEEDED:

dry white peas - soak over nite, pressure cook adding little ajwain .
1 big onion - chopped
Salt
Chole masala
1 cup Tamarind water
Chilly powder
Hing
Turmeric powder
1/2 tsp sugar

TO GRIND

Tomato- 2
Ginger - 1/4 the lemon size
1tsp dhaniya,  jeera

Grind this to a paste

METHOD

• in a pan add 1 tbsp oil and add the ground tomato paste. 
• Cook till oil separates. 
• Then add hing, turmeric,  salt, chilly powder,  chole masala. 
• Add tamarind water.
• Add the cooked peas with little water.
• Add 1/2 tsp sugar. 
• Cook for few minutes and remove. Ur ragada is ready.
• Place 2 samosa in a small bowl, put the ragada over the samosa and serve hot.

SUKA BHEL

NEEDED:

Puffed rice - 2 cups
Sev puri - 10 , broken
Farshan or sev / omapodi
Turmeric powder
Chilly powder
Salt
Chat masala
1 big onion - chopped
1 tomato- chopped
Corriander little - chopped
2 tsp oil or ghee , mustard , jeera

METHOD

• In a wok add oil and temper mustard , jeera. 
• Add the puffed rice, cook on medium flame till little crisp . 
• Add salt,  chilly powder, turmeric powder. 
• Mix well and transfer it to a large bowl. 
• Add sev puri , sev, onion , tomato .
• Add little chat masala ,   mix well  and serve.

PORI CHAT

NEEEDED
puffed rice / pori - 2 cups (dry roast till crisp ,  press  and c )
chutney dal / pori kadalai - 1 cup -dry roast for 2 min
groundnut - 2 cups- dry roast till crisp and light brown
ghee - 2 tsp
mustard - 2 tsp
hing powder
salt
chilly powder

METHOD

• in a wok add 1 tsp oil and temper mustard , hing .
• add the roasted pori, chutney dal , groundnut .
• add  salt , chilly powder , to ur taste .
• add 2 tsp ghee , mix well .
• remove and allow it to cool .
• then store it in a box or air tight jar.

ORANGE PANI PURI

NEEDED:

FOR ORANGE PANI 

juice of 4 orange 

juice of 1 big lemon 

salt

kala namak

panipuri masala

roasted jeera powder 

finely chopped 1 green chilly - 1/2 tsp 

pepper powder

finely chopped -pudina / mint leaves - little

little jaggery 

finely chopped apple - opt 

( u can add boondi in the orange pani )

water as required 

• in a bowl add the orange juice and lemon juice ,  discard the seed (filter)
• then add the above said items .
• adjust according to ur taste .

OTHER INGREDIENTS

pani puri 

boiled potato , mashed 

cooked green moong , drain excess water , add little  salt 

chat masala

PURI OF pani puri

NEEDED
rawa/ sooji - 1/2 cup
maida - 1 tbsp
warm water - 1/4 cup  or as required
salt

METHOD

• in a bowl add the rawa , sprinkle warm water and bring it to a crumble texture .
• then add maida , salt  and knead well .
• add 1 tsp oil towards the end , and knead to a smooth , stiff dough .
• keep aside for 15 minutes.
• then take little of the dough and roll it to a thin roti .
• cut into small small rounds  using any lid .
• repeat to finish the  full dough. 
• heat oil , when hot , fry the puris .
• immerse the puri inside the oil using the laddle , to make it fuff nicely.
• once puffed , cook on low flame , till crisp and brown. 

PEANUT CHAT

NEEDED
Roasted peanut- 1 cup
1 onion - finely chopped
1 tomato- finely chopped
Chopped corriander
lemon
Red chilly powder
chat masala
oil 1 tsp

METHOD

• heat kadai, add add oil when its hot put off the flame.
• add red chilly and chat masala in the hot oil.
• Add peanut and mix well.
• Transfer it to a bowl and add onion, tomato,  corriander.
• Squeeze lemon , mix well and serve.

NOTE
Adjust chat masala and chilly powder to ur taste. 

CANAPES ( party snacks)

Needed:
canapes-(cups made of maida and cornflour) - readily available in the market
farsan or sev/omapodi  or sev puri(crushed)
finely chopped onion  and corriander
green chutney_(corriander, green chilly, jeera, salt- grind and squeeze little lemon)
imli chutney    -( jaggery, imli , dates- grind)

Filling :
Sprouted moong dal or matki dal
Haldi
Hing
Aamchur powder
Chilli powder
Salt
Little jaggery

 Temper Jeera and; add the sprout . add water as required and the above said  spices. and pressure cook. ensure that the above mixture is not watery.
SERVING:
Fill the canapes with the cooked sprouts and top it with farsan, onion, corriander, green chutney and imli chutney:

NOTE:
 the filling can be of ur choice other than the 1 prescribed above.
serve immediately else the bottom part of the canapes may turn soggy.

PEAS CHAAT

INGREDIENTS
4 cups - green peas, boiled
2 - medium potato, boiled, peeled and chopped
2 - medium onion, finely chopped
One green chilli, finely chopped (optional)
2 - medium tomato, finely chopped
A few sprigs of coriander leaves, finely chopped
1/2 tsp red chilli powder
1/2 tsp chaat masala
Salt to taste
1/2 a juice of a lemon
Sev for garnishing

METHOD

• In a mixing bowl, put in the boiled peas.
• E nsurIn e that all the water has been drained out.
• Add finely chopped onions, tomato, potatoes and green chilli.
• Sprinkle red chilli powder and chaat masala and salt to taste.
• Squeeze in the lime juice and give all the ingredients a good mix.
• Take a serving plate.
• Evenly spread the boiled peas mixture.
• Garnish with sev and coriander leaves.
• Tasty green peas snack is ready.
• can even add finely chopped cabbage and carrot (grated), if u like.

DAHI SEV PURI

Dahi Sevpuri, as the name indicates is sev topped on puris or papadis, along with potatoes, dahi and chutneys.

INGREDIENTS:

24 papadi/sev puri

1/2 cup boiled potatoes

1/2 cup boiled whole green moong( optional) add little salt and cook the moong

onion- chopped 1/2 cup

1/2 cup fresh thick curd

2 tsp fresh garlic chutney( optional)

dates imli ki chutney

green chutney

1 tsp chaat masala

salt to taste

For The Garnish :

1/2 cup sev

2 tbsp chopped coriander

for green chutney:

2-3 green chilly

1 handful corriander

1tsp jeera

salt

1tsp lemon juice

grind to smooth paste.

for imli chutney/sweet chutney:

10 seedless dates

little imli/tamarind( 1/2 lemon size )

little jaggery( 1 -2 tsp)

salt

grind to a smooth paste.

METHOD:

• Arrange the papadis on a serving plate.
• Top each papadi with a little potato, onion . i used moong instead of onion.
• then add 1 tsp thick curd.
• Top the papadis with some khajur imli ki chutney and green chutney.
• Sprinkle with chaat masala, and salt on top.
• Garnish with the sev and coriander.
• Serve immediately.

PANIPURI /GOLGAPPA

Small puris filled with little aloo,sprouts & mint flavoured water make a tasty snack for the evening.this snack is widely known as puchaka in bengal & golgappa in north. Based on individual taste & preferences this can be served spicy /chatpatta / tangy by altering the ingredients of pani.

Ingredients:

For the pani:
1. 1 1/2 cups chopped mintleaves/pudina
2. 1 tablespoon chopped coriander
3. 1/3 cup tamarind /imli ( i used 2 tsp amchur powder/ mango powder instead of imli)
4. 25 mm. (1") piece ginger
5. 4 to 5 green chillies
6. 1 teaspoon roasted cuminseed/jeerapowder
7. 1 1/2 teaspoons black salt/ rock salt
8. jaggery - 2 lemon size( to ur taste)

9.salt to taste

To make pani:

1.Measure all ingredients.
2.grind to a smooth paste adding water.
3.Adjust spices and tangyness to taste.
4.Strain through a wire strainer to remove any rough bits.add 2-3 cups water & mix well.

other ingredients:

1. puri ( i got from stores)

2. 1/2 cup green moong sprout , boiled

3.1/2 cup boondi , soaked & drained

4. 1 cup mashed aloo/ potato