Cucumber curry

Ingredients
1/2 cup masoor dal (red lentils)
1.25 cups coconut milk, well stirred
500g cucumber (or cucumber and zucchini), cut crosswise into 2.5cm pieces
2 – 4 fresh green chillies, cut into half lengthwise
salt to taste

for tarka
8 – 10 curry leaves
2 tspn black mustard seeds
1 Tblspn ghee

methodWash the lentils in several changes of water, or place in a sieve and shake under a running tap until water runs clear.

Pour 1/2 cup of the coconut milk and 1.75 cups water into a medium sized pan. Add the lentils, bring to the boil, cover and simmer for 10 – 15 minutes. The lentils should be almost cooked at this stage.

Add the cucumber, chillies and salt. Cook over low heat for 5 – 10 minutes until the cucumber is tender.

Meanwhile, heat the ghee in a separate pan and add the black mustard seeds and curry leaves. Pop the mustard seeds and then empty the contents of the pan into the lentils and cucumber.

Add the remainder of the coconut milk, stir through and cook on a higher heat for 3 – 5 minutes until the sauce thickens.

Bharta with Capsicum

Ingredients

1.Brinjal - 1 no big size
2.Capsicum - 2nos
3.Onion - 1medium size
4.Ginger - 1inch
5.Garlic - 6cloves
6.Tomato - 1 no medium size
7.Coriander - 1bunch
8.Turmeric powder - 1/2tsp
9.Coriander powder -1/2tsp
10.Cumin powder - 1tsp
11.Red chilly powder - 1/2tsp
12.Green chilly - 2nos
13.Garam masala powder - 1tsp
14.Mustard oil - 1tsp
15.Salt to taste

Method

Finely chop onion,ginger,garlic,tomato,chilly,coriander and keep aside.
Roast whole brinjal direcly without foil on a oven pan at 400F. Turn the brinjal every 15 minutes and cook for 35 minutes. Broil it for another 3 minutes. Take it out and let it cool. Then take the skin off.
Boil Capsicum in water for 15 minutes. Then roast it in the tava or roast in the oven for 5 minutes. Chop off its head and cut it in half and remove the insides. 
Heat oil in a wok and add onion.ginger,garlic,green chilly,tomato and stir fry til fat starts releasing.Next add all the turmeric powder,coriander powder,red chilly powder,cumin powder.Drop in the roasted brinjal into the wok and mash it with the help of a spatula.Mix well with spices.Lastly add salt and stir fry for one more minute.Add garam masala,coriander giving a final stir.Stuff this mixture in the roasted capsicum,garnish with cashew nuts and serve hot.

Punjabi Chole

Punjabi Chhole
(Chickpeas, the Punjabi way)
Serves 6

3 C Qabooli Chana (chickpeas/garbanzo beans), soaked overnight (or soak for 3-4 hours in hot water)
½ t soda-bi-carb

1” piece of ginger, peeled and grated
2 C chopped onion
1 C chopped tomatoes
2-3 T oil
2 t red chilli powder
1 t garam masala (optional)
salt

for the masala
2 T (heaped) coriander seeds
1 T anardana (seeds of wild pomegranate), omit if not available
1” piece dalchini or cassia bark
4-5 cloves
1 t black peppercorns
3-4 badi elaichi (black cardamom)
2 t cumin seeds
1 tejpatta (now that I have cleared all the confusion, I don’t need to use Italics, right?)
1 or 2 whole dry red chillies (optional)

to garnish
green chillies, slit down the middle
tomatoes, cut into thick wedges
lime, sectioned

Drain the chhole; some of what makes these beans hard to digest is water soluble and you will get rid of some of that this way. Rinse them out once more to make sure. Put them in a pressure cooker with enough water to cover them (by about an inch). If you like your chhole a bit on the softer side, add half a teaspoon of baking soda (more will make them mush) to the chhole. No salt at this point. Cook under pressure for 20 minutes, or cook covered in a heavy pan till tender.
While the chickpeas are cooking, heat a pan to roast your whole spices – I use my cast iron pan. On medium heat roast the spices, all together, shaking and tossing, till they have almost blackened. Cool and grind to a powder.
Heat oil in a heavy pan (or karahi). Add ginger and stir till just fragrant. Add chopped onions and cook till pink, when they are just getting tinged at the edges. Now add the tomatoes and fry (bhuno), stirring all the time, till the oil separates. There isn’t much oil to separate here, so it has to be done on medium heat and takes a long time (20-30 minutes). If there is some parallel kitchen activity going on, then this works very well. When cooking a larger quantity (or when short on time), I would suggest you increase the amount oil (one and half times or double) since you don’t want to be in the kitchen for the good part of a day.

Once the ginger-onion-tomato is fried well and almost dry, add the fresh ground spice blend, garam masala (optional), and red chilli powder. Add the slit green chillies and stir for a few minutes till your kitchen smells like heaven (I think this is an IFR original quote). Remove the green chillies and add this fragrant paste to the cooked chhole, and salt. Adjust water to your liking – I like mine really thick. Mix and cook (simmer) for 20 minutes, stirring every now and then, or cook in the pressure cooker for 10 minutes.
Serve hot with poori, bhature, or naan, garnished with the green chillies you have set aside, wedges of tomatoes (drizzled with oil and swirled around in a hot pan for a minute or two, if you like), and lime. Now, I love chhole.
Notes:

1. To save on washing up, I make the fried masala in the pressure cooker pot first, take it out, and then cook the chickpeas in it.
2. If you have garam masala already, and you are feeling lazy, or you have no faltoo time, use the garam masala + dhaniya powder, and roast a little longer when you add to the ginger-onion-tomato.
3. If you need to cook low-sodium, omit baking soda, and just cook the chhole a little longer till they are of desired tenderness.

Malaysian style Pumpkin Curry

Preperation :
Cut 1 Green Pepper, 2 Red pepper, some beans and 1 carrot and mix them together.
Cut 1 1/2 onion. Cut 2-3 mexican green chilli  into long pieces and remove its seeds.
Grind 5-6 tomatoes into puree.
Cut Pumpkin into small pieces after peeling off the skin and removing its seeds.

Cooking:
1) Add mustard, jeera and 1/2 tsp fenugreek seeds in the oil.
2) After it starts spluttering add onion and green chilli in the mix.
3) Add 1 to 1 1/2 tsp of turmeric and 2 tsp of curry powder.
4) Let the onions cook for 5 minutes until they are soft.
5) Now add tomato puree and 1 can of coconut milk to the pan and mix well. Add salt and little red chilli powder. Add cut pumpkin to the gravy and add 1/4 cup of water.
6) Heat the gravy until it starts boiling and then reduce the heat and let it simmer for 10 minutes.
7) Then add all the cut vegetables and mix well and let it cook for another 10 minutes.
8) Now add 5-6 leaves of mint and around 3/4th cup of basil leaves.
9) Let the mixture cook on low heat for another 10-15 mins until the mixture is correct consistency.If it becomes too thick add water. Make sure pumpkin is cooked well but its not too soft.

Paneer tikka masala

http://www.spicytasty.com/veggie-entrees-sides/paneer-tikka-masala/

Aruna Masi`s dahi vada

1 cup urad dal (soak it for half a day)
Grind the dal with little bit of water with 1/2 tsp ginger and 2 green chilly
The paste shouldn't be hard. You need approx. 1/2 cup of water with 1 cup of urad dal.

Make big balls and fry. After its done take it out. Add in warm water + salt. After you take out from fry directly put it in warm water. When it has absorbed all the water........take them out and press it. All the oil normally comes out. Leave it in fridge.

When you are planning to eat dip it in dahi (with salt jeera and stuff) and keep it overnight.

For dahi vada
tamarind chutney,
dhana chutney
potatoes(seasoned salt red chill and lemon juice)
onions
sev
dhana


To make the crispy papdi 

1 cup of all purpose flower. Put 1 tsp lemon juice , 1 tsp salt, 1 tbsp oil and make the dough with cold water.

Make balls like rotli balls....and flatten like puri . Take two flat puri and put oil and all purpose flour on both sides......and combine them.  Then flatten them like a thin rotli. Then you put in on tava and roast on both sides and then it will seperate by itself. Peel it and seperate. Once they are cooled ....cut it into small pieces and then fry.

Kachori no pad ( crust)

To make the crust

1 1/2 cup water
1 cup oil
1 tsp salt
1 tbsp lemon juice
3 cups all purpose flour

Grind all the ingredients above besides flour. Make the dough with the grinded liquid. The dough should be very soft . If its hard add more water. Make small balls and flatten it on your palm. Add the masala filling and make kachori.

Aruna Masi`s Green Chutney

1 bunch corainder
1 tbsp cocounut
1 tsp sesame seed(tal)
1 tsp ground peanutes 5-6
1 tsp jeeru
Green chill is optional
salt
oil
lemon


Grind everything except oil and lemon. Add oil and lemon at end.

Buttermilk

Ingredients:
4 glasses of buttermilk(made from 4 parts water and 1 part curds)

Crush all the following together
1-2 green chillies finely chopped (adjust according to your choice)
½” ginger piece grated or crushed
few curry leaves (only fresh leaves)
1-2 tbsp lemon juice
salt to taste
coriander leaves(optional)








Mix all the above ingredients and chill.Serve cold.

Spinach Pulao

Ingredients:

• Basmati rice – 1 cup
• Clarified butter or ghee – 1 tsp
• Shahi Jeera or Black cumin seeds – 1 tsp
• Finely chopped spinach – 2 cups (fresh or frozen)
• Shredded carrots – 1 cup
• Small onion – 1
• Tomato – 1
• Ginger garlic paste – 1 tbsp (1″ ginger and 2 to 3 garlic cloves)
• Frozen peas – 1/4 cup
• Fennel seeds – 1 tsp
• Aniseed – 1
• Green cardamom – 2
• Bay leaf – 1
• Chili powder – 1 tsp
• Coriander powder – 1 tsp
• Salt to taste
• Water – 1 1/2 cups
• Oil

Method of Preparation:

1. Soak basmati rice for 20 minutes and drain it and let it sit for 3 minutes.
2. Heat oil in pan, add fennel seeds, cloves, cinnamon, cardamom and bay leaf.
3. Fry for a minute and add thinly sliced onions and fry till the onions become translucent.
4. Add ginger garlic paste and let it cook for a minute.
5. Now add spinach, carrot and chopped tomato. Cook for 3 minutes at medium heat.
6. Add peas, salt, chili powder and coriander powder and add little water if required. cook for 3 more minutes and turn off the stove.
7. Heat clarified butter or ghee in another pan, add black cumin seeds and let it splutter.
8. Add soaked and drained basmati rice and fry for a couple of minutes at medium heat till the ghee and cumin seeds coat it well. Remove from heat.
9. Add the spinach gravy and rice to rice cooker or pressure cooker and add 1 1/2 cups of water and cook.
10. If you are using pressure cooker, cook for one whistle.
11. Let it cool and once done add fresh cut coriander before serving
12. Serve hot with raitha.

Raitha:

1. .Beat Yogurt

2. Add cumin powder, salt, one green chilly and raita masala

3. Add coriander

Mediterranean Style Mini Pizza

Ingredients

Yields: 6

1 dozen mini pita breads
2 tablespoons olive oil
1 clove garlic, finely minced
1 (15-ounce) can white cannellini beans or red kidney beans, drained and rinsed
2 roasted red bell peppers, (I used 2 small peppers)
3/4 teaspoon salt
1/2 teaspoon black pepper, freshly ground
3/4 teaspoon red chili flakes, crushed
1/4 teaspoon smoked paprika powder
1 sprig fresh red creeping thyme (or regular), finely chopped
1 cup arugula, washed and spin-dried
1/2 pound Greek feta cheese or goat cheese, diced
1/4 cup capers, drained
1 shallot, thinly sliced
2 tablespoons brown sugar
1-1/2 Meyer lemons (or regular lemons), freshly squeezed
1/4 cup sun-dried tomatoes in olive oil, coarsely chopped
1 dozen black olives, sliced
6 marinated artichoke hearts, quartered
2 teaspoons curly parsley
a drizzle chili garlic oil (optional), about 2 tablespoons

---

Directions

For the pita bread: Lightly brush the mini pita bread with olive oil. Place the pieces onto a hot griddle. Cook until you get nice grill marks (about 2 minutes on each side) over medium heat. Remove from the pan. As soon as the bread is ready, drizzle with half the amount of a lemon juice and season with 1/4 teaspoon of salt and a pinch of pepper. Set aside.
Pickling the shallot: Peel and thinly slice the shallot; mince finely. Place the minced shallot in a bowl, sprinkle with some brown sugar and drizzle with half the amount of a lemon juice. Set aside.
For the cannellini bean and roasted red bell pepper "hummus": In a grinder, combine the cannellini beans, pickled shallot, garlic, thyme, paprika, roasted red bell peppers, remaining lemon juice, red chili flakes and remaining olive oil. Pulse until smooth. (if the spread is to thick, add up to 2 tablespoons of water). Season with salt and pepper. Transfer to a bowl. Chill in the refrigerator until you're ready to serve.
Preheat the oven to "broil" setting.
Assembly time: Spread about 1-1/2 tablespoons of the cannellini bean and roasted red bell pepper "hummus" onto each pita bread. Garnish with some Greek feta cheese, capers, sun-dried tomatoes, black olives and marinated artichoke hearts. Place the mini-pizzas on a baking sheet and broil them for about 3 minutes.
Remove from the oven. Garnish with some arugula and curly parsley. Finish with a drizzle of chili garlic oil if you like.
Serve immediately or at room temperature.

Butter Chicken

CHICKEN MAKHANI RECIPE Ingredients:
800 gms chicken
1 tsp kashmiri red chilli powder
salt to taste
1 tblsp lemon juice
For Marinade
1 cup yogurt
1 tsp kashmiri red chilli powder
salt to taste
2 tblsp ginger paste
2 tblsp lemon juice
2 tblsp garlic paste
1/2 tsp garam masala powder
2 tsp mustard oil
2 tblsp butter
For Makhani Gravy
400 gms tomato puree
3 tblsp butter
1 tsp green chillies (chopped)
1/2 tsp kasoori methi
1 cup fresh cream
1 tblsp ginger paste
1 tblsp red chilli powder
salt to taste
1 tblsp garam masala whole
1/2 tsp garam masala powder
2 tblsp sugar/ honey
1 tblsp garlic paste

How to make chicken makhani :

• Skin and clean the chicken.
• Make incisions with a sharp knife on breast and leg pieces.
• Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
• Hang the yogurt in a muslin cloth for 15-20 minutes to take off extra water.
• Mix in red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.
• Apply this marinade to the chicken pieces and chill in a freezer for 3 to 4 hours.
• Put the chicken onto a skewer and stir fry in a moderately hot tandoor or a preheated oven (200 degrees celsius) for 10-12 minutes or until almost done.
• Baste it with grease and stir fry for another 2 minutes.
• Take off and keep aside.
• Heat up grease in a pan.
• Mix in whole garam masala.
• Let it crackle.
• Then mix in ginger-garlic paste and cut green chillies.
• Stir fry for 2 minutes.
• Mix in tomato puree, red chilli powder, garam masala powder, salt and one cup of water.
• Bring to a boil.
• Lower heat up and simmer (boil slowly at low temperature) for 10 minutes.
• Mix in sugar or honey and powdered kasoori methi.
• Mix in cooked tandoori chicken pieces.
• Simmer (boil slowly at low temperature) for 5 minutes and then mix in fresh cream.
• Serve hot with naan or parantha.

Yummy Green Chutney

1/4 cup plain yogurt
2 tbs olive oil
1 cup loosely packed cilantro leaves (tender stems are ok too if you’re using the food processor)
optional if you have any: 5-10 mint leaves
optional: 1 clove garlic
1/2 tsp curry powder
generous pinch of coarse salt
a few grinds of black pepper
1 tbs lemon juice
a pinch of sugar

Egg Biryani

Thanks to http://www.sailusfood.com/2010/04/19/egg-biryani/

Egg Biryani

Egg Dum Biryani

Ingredients:

4-5 hard boiled eggs, peeled and make long slits along each egg

2 large onions, finely sliced

1 small tomato, finely chopped (optional)

1 tbsp chopped coriander leaves

1 tbsp chopped pudina leaves

2 tbsps ghee

1 1/2 tbsps oil

3/4 cup thick curd/yogurt

5 green chillis, make a small slit in them

1/2 tbsp ginger garlic paste

1/4 tbsp red chilli pwd (adjust)

1/2 tbsp coriander pwd

2 tbsps lemon juice

salt as required

pinch of saffron soaked in 5 tbsps luke warm milk for 10 mts

Biryani Masala:

4 cloves

1/2″ cinnamon stick

2 elaichi/cardamom

1/4 star anise

1/4 tsp shah jeera

5 pepper corns

Ingredients to cook rice:

2 1/2 cups Basmati rice

3 cloves

5 cardamoms

1/2″ cinnamon stick

1 marathi mogga

2 bay leaves

5-6 mint leaves

1/2 tbsp oil

3/4 tbsp salt

water as required

1 Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathi mogga, elaichi, mint leaves, oil and salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.2 Heat 1 1/2 tbsps oil + 1 1/2 tbsps ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove half of the caramelized onions and keep aside.3 To the remaining half caramelized onions, add green chillis, mint leaves, coriander leaves and ginger garlic paste and saute for 2 mts. Add red chilli pwd, coriander pwd and biryani masala pwd and salt (just enough for the egg masala) and combine well. Add chopped tomatoes and saute for 3 mts. Add the eggs and saute till well coated with the masala. (You can also halve the eggs and place carefully and saute in the masala).4 Add the yogurt and combine. Cook for 5 mts till oil separates. Add lemon juice and combine. Turn off heat and keep aside.5 Take a wide deep vessel to prepare the biryani. Add drizzle some oil all over, add half the rice as a first layer followed by the egg masala and spread out in the vessel.6 Spread the remaining rice over the egg masala layer, pour 1/2 tbsp of ghee all over the rice, add the caramelized onions. Next sprinkle coriander leaves,cashew and raisins and pour the saffron milk over the rice.7 Place lid and over the lid place a heavy weight. Cook on medium high flame for 5 mts. Remove the vessel from fire and place a iron tawa over low flame. Place back the vessel on the iron tawa and cook on low flame and cook biryani for 15 mts. Turn off heat and do not remove lid for 5 mts.8 Remove lid, combine gently and serve hot with raita and curry of your choice.

Vegetable Biryani

Marinade mix:

• Long Green chillies – 1.5 
• Ginger garlic paste – 2 tbsp
• Turmeric powder – 1/4 tsp
• Red chili powder – 2 tsp
• Black cumin or Kala Jeera – 2 tsp
• Coriander powder – 1 tsp
• Cumin powder – 1 tsp
• Whole Javetri or mace – 1 or 2
• Yogurt – 1/2 cup
• Lime juice – 2 tbsp
• Bay leaves – 2
• Cloves – 3
• Cinnamon stick – 1″
• Cardamom – 3
• Whole black pepper – 7
• Fresh mint leaves – 1/2 cup
• Cilantro – 1/4 cup

Method of Marinade Preparation:

1. Heat a tbsp of oil in a pan and fry onions till it becomes brown and crisp.
2. Heat Rice with twice the water in microwave for 12 minutes. Basically the rice should be partially cooked.
3. Heat a tsp of oil and fry bay leaves, cloves, cinnamon stick, cardamom, whole pepper. Cool it and grind it. Add Green Chilli,ginger,garlic and grind. Add cilantro and mint and grind again.
4. In a bowl mix the ground mixture  along with the remaining ingredients of the marinade. Add cauliflower,peas,carrots,etc vegetables. Add yogurt. Shake the bowl till all the vegetables are thoroughly coated with the masalas. 
5. Add salt to taste.
6. Keep the bowl aside for atleast 30-40 minutes for the flavour of the spices to get absorbed.
7. Fry cashews and raisins in ghee or oil.

Method for preparing Biryani

1. Fry Put oil  on a Oven baking sheet and spread half cooked rice on it.
2. Add Vegetable marinade.
3. Add fried onions and cashew/raisin mix
4. Mix all the contents well.
5. Preheat oven at 375 celcius and bake the rice for 35-40 minutes.
6. Every 10-15 minutes check if the vegetables are cooked.
7. When done spread fresh cut cilantro on top and serve hot.

Egg Curry

Egg Masala Curry

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Egg Masala Curry with Chicken Pulao

I do not follow any standard (masala) recipe while preparing an egg curry. Each time I venture to prepare an egg curry, to serve as a side with rice or pulao, I tend to tweak an old favorite and experiment with spices. A friend visited us recently and I had prepared this egg masala which came out a winner. Despite all of the mesmerizing flavors of egg masala, the key factor that really put it over the edge was the ground paste made from ordinary ingredients like poppy seeds, coconut and curry leaves! Addictive taste, warming and satisfying! Serve with rotis, rice or pulao.

Egg Masala Recipe

Prep & Cooking: 40 mts

Serves 4 persons

.

Ingredients:

3-4 boiled eggs

2 cloves,

1/2″ cinnamon

1 elaichi

1/4 star anise

pinch of mustard seeds

1 large onions, chopped

1/2 tsp ginger garlic paste

1 large tomato, blanched, peeled and pureed

1 tsp coriander pwd

1 tsp red chilli pwd

pinch of garam masala pwd

salt to taste

2 tbsps oil

coriander leaves for garnish

Make paste:

little less than 1/4 tsp cumin seeds, lightly roast for 2 mts

2 tbsps fresh coconut

3/4 tsp khus khus, soak in a tbsp of water for 15 mts

2-3 cashew nuts

4-5 curry leaves

1 green chilli

1 Heat 2 tsps oil in a heavy bottomed vessel, add the boiled eggs and saute of low to medium flame for 2-3 mts. Add a pinch of turmeric pwd and combine. Remove and keep aside.
2 In the same pan, add the remaining oil and add the cloves, cinnamon, elaichi and star anise and mustard seeds and saute for a few secs till the mustard splutters. Add chopped onions and saute till onions turn transparent. Add ginger garlic paste and saute for 4 mts.
3 Add chilli pwd, coriander pwd and salt and combine. Add the tomato puree and cook for 3-4 mts.
4 Add the ground paste and cook for 8-10 mts. Add 1/4 to 1/2 cup of water and bring to boil.
5 Add the boiled eggs and let it cook in this masala for 7-8 mts on medium flame. Reduce flame and cook till you get the desired curry consistency.
6 Add garam masala pwd and combine. Garnish with coriander leaves. Turn off heat and serve hot with rotis or white rice.

Ragda Petis or Samosa

Ingredients:
2 medium onions,finely chopped
2 tbsp chopped coriander
1 large tomato,finely chopped
3 tbsp beaten curds
1/4 cup fine sev/bhujia
1/2 tsp roasted jeera powder
1/2 tsp sugar
salt to taste

For Patties:
3-4 Big potatoes(Alu)
2-3 Bread slices
1 tsp chilli powder
1/2 tsp garam masala
1 tbsp chopped coriander(optional)
Salt
oil for shallow frying

For Ragda:
1 1/2 Cup yellow dry Peas
2 medium onions,finely chopped
1" Ginger
5-6 cloves of garlic
1 tsp red chilli powder(can be replaced by 3-4 green chillies)
2 tbsp chopped coriander
1/2 tsp turmeric
1 tsp garam masala
1 tsp roasted cumin powder
1 tbsp Amchur powder(can be replaced by 2 tbsp tamarind pulp)
1 tsp Cumin seeds
a pinch of hing
Salt to taste

For Green Chutney:
1 cup Coriander leaves
1/2 cup mint leaves
4-5 green chillies
1" ginger,chopped
1 lemon,squeezed
salt to taste

For Tamarind Chutney:
1/4 cup tamarind pulp
7-8 seedless dates
1/4 cup grated jaggery
1 tsp black salt/kala namak
1/2 tsp roasted cumin powder
1/2 tsp red chilli powder
salt to taste(add less)
Method:

For making Patties:

• Boil the potatoes or pressure cook for 2 whistles.Cool them,mash or grate potatoes in a bowl and keep it aside.
• Cut the brown edges of bread and slowly dip in water for few seconds and squeeze out extra water from it.Add the squeezed out bread chunks to the potato mixed and season with enough salt.
• Add red chilli powder,garam masala and coriander to it and mix well.
• Make Patties(either round,heart or oval shaped ones) around half inch thickness and keep them aside or keep in refrigerator for an hour.
• Take a wide bottom tawa/pan pour oil over it and shallow fry the tikki's until golden brown on both sides over medium heat.(I did it on the hot pan/tawa with minimum oil usage)
  

For making Ragda:

• Soak the yellow peas overnight and pressure cook with little salt and turmeric for 1-2 whistles.Do not pressure cook for long otherwise it will become very mushy.
  
• Grind Ginger,garlic,green chillies and coriander to a fine paste.(if green chillies are not used,do not add them).
• Heat oil and fry the finely chopped Onions till brown,now add the ground paste and fry until the oil leaves the sides and now add cooked peas and enough water and boil it until the gravy thickens,slightly mash some peas to get a thick and nice gravy.
• Add garam masala,roasted cumin powder,amchur powder,turmeric and enough salt to it and mix well.
• Keep it simmered while the patties are almost ready.
  
• Taste the ragda at this stage and adjust the salt,spicyness and sourness according to your taste.

For making Green Chutney:

• Wash coriander and mint leaves and drain them completely.
• Grind the leaves with remaining all ingredients(chillies,ginger,lemon juice and salt) to a smooth paste.
• You can store this in refrigerator in an air-tight bottle up to a week.Make it in a large proportion and you can even pour them in ice cube tray and freeze them to form ice cubes which can be stored for months together.
  

For making Tamarind Chutney:

• Boil tamarind pulp with chopped dates and jaggery until it forms a thick syrupy liquid and cool the mixture completely.
• Grind it into a fine paste and bring it to a boil again and add red chili powder,kala namak/black salt,roasted cumin powder and salt to it and mix well.
• Cool the mixture and pour them in air-tight bottles in refrigerator for months together.

Assembling them together:

• Beat curds with sugar until uniform and smooth.
• Arrange two patties on a serving plate and pour hot ragda over it.
• Sprinkle with onions and tomatoes over the ragda mixture.
• Drizzle green chutney,beaten curds all over and generously drizzle tamarind chutney over it.Add the chutney's according to your taste buds.
  
• Sprinkle roasted cumin powder and a pinch of salt and generously sprinkle sev over it.
• Garnish with coriander.
  

Serve hot immediately.

Papdi Chaat

Coriander Chutney

Ingredients:

• 1 big bunch of chopped Cilantro (green coriander)
• 6 leaves of mint
• 2 green chopped chilies
• 1 1/2 tablespoons of lemon juice
• 1 1/2 teaspoon salt
• 1 1/2 teaspoon sugar
• 1 inch Piece of Ginger

• Method:

1. Blend all ingredients, except the cilantro, into a paste.
2. Add the cilantro, a little at a time, and blend. If needed, add 2 to 3 tablespoons of water. The water will help in blending.
3. Blend well and add more salt, green chilies, or lemon juice to taste.

Tamarind Chutney

1) Mix together

• 2 cups water
• 1 cup soft pitted dates or ¹⁄₂ pack of pitted baking dates
• ¹⁄₄ cup jaggery
• ¹⁄₄ cup tamarind
• Salt to taste

2. Pressure cook the mixture.After 2 whistles let it cook. Use a spatula or potato masher to press down on the tamarind and dates and extract as much of the pulp as possible. Stir well to dissolve all the ingredients. Taste and add more of tamarind or jaggery or salt to get the sweet/tangy/salty balance you like best.(TRY TO MAKE IT ON THE SWEET SIDE)

3. Pass the mixture through a large-pored sieve to remove the fibers. Chutney that is too thick may be difficult to strain so dilute it with filtered water if necessary. Refrigerate.

Special Dahi Masala Powder
cumin (jeera) - 2 tbsps, black cardamom (or usual ones) - 2 , pepper - 2 tsp, black salt - 1 tsp.
Dry roast all these together and cool and powder well. This gives a good aroma and taste to dahi chats and dahi bhalla.

For Garnish

1) Boil Potatoes and cut into small pieces

2) Cut tomatoes and onions

3) Boil Chik Peas

4) Whisk yogurt and make it a mixture thick .....add salt for taste

5) Cut coriander in small pieces

6) Garnish with cumin powder,chaat powder,sea salt,coriander and Sev