Chaat

Katori / Basket Chaat
Ingredients for Katori
Maida - 200 gms
Oil - 300 gms
Salt - 1/2 tsp

Method for making katori / Basket
1. Heat 4 tbsp. of oil well.
2. Sieve maida and salt together.
3. Add hot oil to maida and make a stiff dough using water in required quantity.
4. Divide this dough into 15 equal portions.
5. Roll into thin rotis and prick with a fork all over.
6. Heat oil in a kadhai.
7. Grease the outside of a medium size steel bowl.
8. Take one roti, stick on the outer side of the bowl so that it takes the shape of the bowl. Press well.
9. Put in the hot oil along with the steel bowl. Remove the steel bowl as soon as it separates. Fry the bowl-shaped roti to a light brown color. Prepare all the katoris similarly and keep aside.

Ingredients for Filling
Masala Chhole - 1 & 1/2 cup
Sweet Curd (beaten) - 500 gms
Chopped Onions - 2
Urad Dal ke small vade (bhalle) - 15
Tamarind Chutney - 1 & 1/2 cup(Tamarind + Jaggery + Dates)
Green Chutney - 1/2 cup (Corainder leaves + Mint leaves + Green chillies + Ginger + Salt to taste + Few drops of lemon juice)
Sev - 100 gms
Boiled and cubed Potatoes - 4
Roasted Coriander Powder - 2 tsp
Roasted Cumin Powder - 2 tsp
Chat Masala - 2 tsp
Plain Salt and Rock Salt - 1 tsp each
Red chilly powder - 1 tsp
Chopped coriander leaves - 1 cup
Pomegranate seeds - 1/2 cup

Serving Method
1. Apply Tamarind & Green Chutney inside of katori.
2. Now put katori in a serving plate.
3. Place urad daal ka vada (bhalla), one tbsp of masala chhole, some potatoes and onions.
4. Pour three tbsp of curd, one tbsp of tamarind chutney and one tsp of green chutney.
5. Sprinkle dhaniya powder, jeera poder and chaat masala on it.
6. Spread sev over the chat and garnish with coriander leaves and pomegranate seeds.

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Corn Chaat
Ingredients
American Sweet Corn - 200 gms
Boiled Potato - 1(Optional)
Onions - 1 medium
Tomato - 1 medium
Chopped Coriander - 2 tbsp
Chaat Masala - 1 tsp.
Red Chilli Powder - 1 tsp.
Salt to taste
Sev - 3 tbsp.
Oil - 1 tsp.
Lemon Juice- 1/2 tbsp.

Method
1. Heat pan on gas. Add a tspful of oil.
2. Add sweet corn kernels and saute well for 5 minutes stirring continuously. Keep aside once done.
3. Chop onion and tomatoes.
4. Dice boiled potato in cubes.
5. In a bowl mix together corn kernels, chopped onion, tomato and potato.
6. Add red chilli powder, chaat masala and salt to taste.
7. Add lemon juice in this mixture and mix all the ingredients well.
8. Serve in bowls and garnish with chopped coriander and sev.

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Punjabi Subzis

Navratan Kurma
Ingredients
Boiled vegetables (9 varieties - Potatoes, Carrots, Green Peas, French Beans, Cauliflower, Capsicum, Cabbage, Cluster Beans) - 3 cups
Cubed paneer - 150gms
Tomatoes - 3
Onions paste - (Fry onions in oil till light brown n grind them in mixer to a smooth paste.) - 1 cup
Ginger paste1 - 1/2 tsp
Garlic paste - 1 1/2 tsp
Salt To Taste
Turmeric Powder - 1 tsp
Red chilli powder - 1 1/2 tsp
Coriander powder - 1 tsp
Garam Masala Powder - 2 tsp
Cream - 2 tbsp
Vegetable oil - 6 tbsp
Ghee - 1 tbsp
Milk / Water - 1 cup
Cashew paste (Soak cashews in warm water for an hour or two and frind them to a smooth paste.) - 2 tbsp
Dry fruits (cashew nuts, raisins) - 1/4 cup
Coriander leaves and some grated paneer for decoration

Method
1. Boil tomatoes in sufficient water till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used.
2. Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.
3. Soak paneer in warm water. It makes paneer tender. Alternativel you can use fried paneer as per your taste. In that case fry paneer in oil and soak in warm water.
4. Heat oil in a pan.
5. Fry onions and ginger-garlic paste till golden brown.
6. Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes.
7. Add salt, turmeric powder, red chilli powder, coriander powder, garam masala, cashew paste and fry for 2-3 minutes. Ensure that the mixture doesn't stick to bottom of pan.
8. Add milk and cream to gravy(use water alternatively). Stir well and bring it to boil. Reduce the heat and cook until the gravy becomes thick.
9. Add paneer to the gravy and stir well.
10. Finally add all the vegetables to the above gravy and cook for 5-7 minutes.
11. Serve the navratan korma hot. Put cream and chopped coriander leaves and grated paneer on the navaratna to decorate.

Treats for Fast

Aaloo Chaat
Ingredients
Boiled Potatoes - 4
Butter / Ghee - 2 tsp
Chilli Powder - 1 tsp
Salt - As per taste
Green Chutney (coriander + green chillies + ginger + few drops of lemon juice + salt as per taste)
Sweet Chutney (tamarind pulp + jaggery + dates + cummin seeds)

For Garnishing
Chopped Coriander - 1/2 cup
Potato Sev - 1 cup
Lemon Slices - 2

Method

1. Cut boiled potatoes in cubes.
2. Heat pan well and add butter.
3. Add cubed potatoes, chilli powder and salt. Stir fry well. Let it cool.
4. In a serving bowl add potatoes first. Spread green & sweet chutneys 1 tsp each over potatoes.
6. Garnish with chopped coriander and potato sev and lemon slices. Aaloo Chaat for fast is ready!!!!

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Aaloo Tikki
Ingredients
Boiled Potatoes - 6
Arrowroot flour - 1 tbsp
Groundnut Oil / Ghee - To fry
Salt - As per taste
Sweet Curd - 2 bowls (Make sure the curd is sweet. Sour curd will spoil the taste.)
Green Chutney (coriander + green chillies + ginger + few drops of lemon juice + salt as per taste)
Sweet Chutney (tamarind pulp + jaggery + dates + cummin seeds)

For Garnishing
Chopped Coriander - 1/2 cup
Chilli Powder - 1 tsp
Potato Sev - 1 cup

Method
1. Mash boiled potatoes well.
2. Add arrowroot flour and salt to taste. Mix it well.
3. Make round shaped tikkis.
4. Heat oil / ghee in pan. Fry this tikkis to golden brown.
5. If you are calary consious you can shallow fry these tikkis by adding less oil / ghee on a non-sick pan.
6. In a serving bowl place tikkis first. Spread green & sweet chutneys 1 tsp each over tikkis.
5. Add sweet curd to cover them.
6. Garnish with chopped coriander, pinch of red chilli powder and potato sev. Enjoy your Aaloo Tikki!!!!

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Sweet Halwa
Ingredients
Samo Rice(This is also called as Varai or French Millet in English) - 1 cup
Sugar - 1 cup
Ghee - 1 cup
Milk - 1 1/2 cup
Banana - 1
Cardamom Powder - 1/2 tsp
Raisins, Cashews to garnish.

Method
1. Grind samo rice in grinder for 1 minute.
2. Heat ghee in pan. Add samo rice and fry well.
3. Make round slices of banana and add them while frying in pan.
4. Add milk to fried samo rice and stir well.
5. Cover than pan and cook on a low flame for 5 minutes.
6. Add sugar and mix well.
7. Once the sugar is dissolved add cardamom powder, raisins and cashews.
8. Cook while stiring continuously for 2 more minutes and your sweet dish for fast is ready!!!!
Tip: Always add banana slices while frying in order to discolor the banana. Also it gives nice flavor.