DAHI ALOO CHAAT

Dahi Aloo Chaat is one of the most popural North Indian street food, which is famous for its lip-smacking taste. This is quick snack recipe is simple yet indulgent mix of flavours in every bite. We don’t have to think about using potatoes as there are endless numbers of recipes to make with potatoes in fact most of the Indian street foods are made with potatoes, snack, side dish, curries and even dessert can be made with potato. This recipe just need to boil and deep/ shallow fry potatoes. Aloo Chaat is an easy-to-make snack recipe, which can be prepared within 30 minutes and require very few ingredients. You just need potatoes, chaat masala, cumin powder, both spicy coriander and sweet dates-tamarind chutney, salt, curd and chopped onion and coriander. It is one of the most tastiest and easiest snack dish which can be made with the leftover boiled potatoes. So try it and serve it, aloo chaat just for you.   

INGREDIENTS:

200 gms Boiled and Peeled Baby Potatoes [see notes]

½ teaspoon Red Chilli Powder

1 teaspoon Chaat Masala

1 tablespoon Lemon Juice

3 tablespoon Coriander Chutney [see notes]

3 tablespoon sweet Dates and Tamarind Chutney [see notes]

¼ Cup Curd whisked with 1 teaspoon Sugar

2 tablespoon Nylon Sev

2 tablespoon Pomegranate Seeds

2 tablespoon Fresh chopped Coriander, chopped

1 teaspoon roasted Cumin Powder

Ghee for frying

METHOD:

STEP 1 – Boil potatoes for 2 whistles.

Let the steam release and then peel the potatoes.

STEP 2 – Heat ghee in a pan,

fry potatoes until golden in colour.

STEP 3 – Remove and drain excess ghee on a tissue paper/ kitchen towel.

STEP 4 – Sprinkle red chilli powder, salt, chaat masala and lemon juice on fried potatoes and let it mix properly.

Keep them aside.

STEP 5 – Now for serving, transfer the spicy potatoes on a serving plate,

top them with coriander and dates chutney, whisked curd, nylon sev, pomegranate seeds[I don’t have, so not used] and finely chopped onion and coriander

and serve immediately.

NOTES: *If you don’t have baby potatoes, use big potatoes cut into big chunks.

                    *I have already shared both the chutney recipe on my blog. You can use the store brought chutneys too.

DRY LAHSOONI ALOO/ DRY GARLIC POTATO

Sometimes most simple food tastes most amazing and that is very true with this garlic potatoes. They are packed with falvors and super simple to do. I just love them and can eat them like a snack. This is awesome and simple  recipe with very few everyday spices yet tastes delicious. This is pure traditional Indian recipe made with fresh spices and masala. You can add chopped green chillies for some extra spice. I don't have baby potatoes but it goes very well with these big bite chunks of potatoes. It is very important that when you make these sukhe lahsooni aloo you keep the flame at medium to medium-low otherwise masala and spices may burn and taste bitter. These are best served as snacks with a light sprinkle of chaat masala. I am addicted to this dish and I am sure that after reading the easy recipe you will also fall for this dish. 

INGREDIENTS:

10/12 Baby Potatoes (Baked/peeled & shallow fried till golden brown)

Or you can also use regular Potatoes (cut it into 4 halves)

1 tablespoon Ginger-garlic paste

1 teaspoon Cumin seeds

2 Green chillies, finely chopped

1 teaspoon Kashmiri Red chilli powder

1 teaspoon Amchur Powder

1 small Tomato

Salt to taste

Green Coriander, chopped

2 teaspoon Oil, as required

½ teaspoon Garam Masala

½ teaspoon Coriander Powder

½ teaspoon Turmeric Powder

METHOD:

STEP 1 – In a bowl, add red chilli powder, turmeric, dhana powder, salt, amchur powder and add little water and make a paste of it.

 

STEP 2 - Cut the boiled and peeled potatoes in 4 halves.

STEP 3 - Fry the potato wedges in hot oil till golden brown in colour.

STEP 4 - Drain the excess oil on tissue paper.

STEP 5 -  Apply this paste to fried potatoes and rest it for ½ an hour.

STEP 6 – Heat oil, add cumin seeds in it. Add ginger-garlic paste and chillies in it and sauté.

STEP 7 – Add marinated potatoes and sauté for 4-5 minutes.

STEP 8 – At this stage, you can add chopped tomatoes.

STEP 9 – Put the gas on sim and cover it. Wait for 2 more minutes.

STEP 10 – Add green coriander and mix well. Now transfer in serving bowl and your Lasooni Aloo is ready to serve.

Serve it with chapatti, naan or dal chawal as a main dish or as a side dish to your meal.

NO BAKE PEANUT BUTTER GRANOLA BARS

Homemade and healthy no bake peanut butter granola bars will be your new favourite snack. These chewy granola bars are packed with wholesome ingredients like peanut butter, flax seeds, almonds and chocolate chips. Easy and no bake granola bars are flavoured with crunchy peanut butter and sweetened with honey...!! Perfect after school snack for the kids or healthy snack for you. I know they are healthy and that's why I am giving them to my daughter as she was not well from last few days and I need some healthy and balanced snack for her. I am always looking for ways to satisfy her sweet tooth with something that actually has some nutritional value. I have all ingredients on hand and I can mix in my favourite extras.I like to store them in the refrigerator, they are of the soft, chewy variety and best kept in fridge. I have added dried cranberries, black raisins and handful of chocolate chips. But you can substitute these with whatever seeds and dried fruits you have. It has been so handy to have these in the fridge to grab for a quick snack when needed.

INGREDIENTS:
½ Cup Oats
½ Cup Dates, pitted
½ Cup Dry Anjeer, chopped finely
¼ Cup Almonds
¼ Cup Cashews
¼ Cup Walnuts
¼ Cup Black Raisins
¼ Cup Dried Cranberries
3 tablespoon Flax Seeds
¼ Cup Choco-chips
½ Cup Peanut Butter
¼ Cup Honey
2 tablespoon Butter

METHOD:
STEP 1 – Dry roast oats, almonds and flax seeds separately and keep aside.
STEP 2 – Chop dates, anjeer, black raisins and dried cranberries finely. Roughly chop dry nuts and keep aisde.

Add oats, dry fruits, flax seeds, chopped nuts, dates and anjeer in a mixing bowl.

STEP 3 – Now heat a pan with butter. When it melts, add peanut butter and honey and mix well.

STEP 4 – Whisk it until smooth. Switch off the flame and let it come to room temperature.

STEP 5 – Line a 8 inch baking tray with a parchment/ butter paper and set aside.

STEP 6 – Add nuts and oats mixture to butter mixture and give a nice stir. Mix everything very well.

STEP 7 – Pour ¾ th of the choco-chips in this mixture and again mix it with a spatula. 

Mix until well combined.

STEP 8 – Pour this mixture into the prepared baking tray. Press firmly with a back of spatula to form an even layer.
STEP 9 – Then sprinkle reserved choco-chips on the top and press them well with a back of spoon.

STEP 10 – Cover it with a plastic wrap and place in the refrigerator to chill for about 1-2 hours.

STEP 11 – Remove the tray from fridge, gently and carefully remove from the pan using the edges of the parchment paper and transfer to a cutting board.

STEP 12 – Using a sharp knife, cut into equal bars.

Wrap each bar separately in to a butter paper and store in an air tight container for further use.

Have it with breakfast or you can pack them in kids lunch box for their short break recess.

NOTES: *Store in an air-tight container or zip-lock bag at room temperature for upto 3 days. In refrigerator it will stay up to 10-12 days.

CHINESE BHEL

Chinese Bhel is a crispy, spicy, flavoursome Indo-Chinese street food. It is a crispy version of bhel and tastes delicious and gives a nice twist to your bhel or chinese food craving. It is a favourite street food merges with oriental culture, in this exciting version of bhel. Rather than being made with puffed rice, this unique chinese bhel is made with fried noodles, tossed with colourful sauted veggies and garnished with crunchy spring onions. Chinese bhel is an Indian fast food originated from Northeast India. Basically a variation of chop suey, and it is widely popular in Mumbai. Chinese bhel is a kind of snack, you would want to munch while watching a favourite movie/ T.V. show and drinking chilled soft drinks and you don’t even talk about calories because this is fried noodle salad is not for those who are on a skinny diet expedition.  The flavors of this bhel are quite balanced and has the right amount of sweetness along with the spiciness. It is always on my list of best Indo-Chinese party with Veg Manchurian recipes. The dish has to be served immediately; otherwise, the crispiness of the noddles would be lost and may turn soggy. All the vegetable measurement mentioned below is chopped ones and can be altered accordingly. So lets get to the making……!!!! 

INGREDIENTS:
2 Pack Hakka Noodles
1 Cup Cabbage, shredded
2 Onions, chopped finely
½ Capsicum, chopped finely
2 Green Chillies [as per your taste]
3 tablespoon Schezwan Sauce/ Chutney
1 tablespoon Tomato Ketchup
½ Lemon Juice
2-3 Sprigs Spring Onions
2 tablespoon CornFlour
Enough Oil to deep fry the Noodles
METHOD:
STEP 1 – Boil sufficient water in a vessel with 1 teaspoon oil and salt.
STEP 2 – Add noodles and boil until half done. Don’t cook hakka noodles completely.
STEP 3 – By the time, cut the veggies thinly/ finely and keep aside.

STEP 4 – Pour the noodles on a colander and let all the water from the noodles drain out.

Once the noodles dried completely, transfer them in to a big plate.

STEP 5 – Sprinkle corn flour on it and coat the noodles with corn flour.

STEP 6 – Heat enough oil in a kadai/ frying pan and deep fry hakka noodles until crispy and light golden in colour.

STEP 7 – Likewise, fry all the noodles in small batches,

transfer them on to a kitchen towel to drain excess oil from it and keep aside.

STEP 8 – Once the noodles comes to room temperature, break them in to small pieces.
STEP 9 – Now transfer the fried noodles in to a big mixing bowl, add thinly cut veggies,

sauces, lemon juice and mix it well.

 If needed season with some salt. Bhel is ready to serve.


  

MYSORE BONDA [with all-purpose flour]

Mysore Bonda recipe is a simple and tasty evening snack that is loved by everyone in India. This is very famous street side food that has people standing in big queue. Mysore bonda is very popular in south india mostly in Karnataka and can be found in tiffin centers, Udupi Hotels and Restaurants. There are two versions of Mysore Bonda one using urad dal and another is with all-purpose flour/ maida. Today I am sharing the maida version of mysore bonda on my blog. If you are in hurry and have no time for soaking urad dal then you can make this version. Both tastes good and they pair perfectly with coconut chutney. They are crispy outside and fluffy inside and can be a delightful treat for any party or snack for tea time. Here in Maharashtra, we make bonda with the stuffing like potato mixture. But these are plain bondas that are lightly spiced and have a crusty outer skin while inner part is very soft and light since they are made with yogurt and maida i.e. all-purpose flour. Also little rice flour is used to make the outer part crusty. They are easy and quick to make at home. So if you are looking for Mysore Bonda recipe that is served in Karnataka restuarants, you can give a try to this. Share your suggestions below in comment box. 

INGREDIENTS:
1 Cup All Purpose Flour
¼ teaspoon Baking Soda
¼ Cup Rice Flour
¾ - 1 Cup Curd
1 Onion, chopped finely
2-3 Green Chillies, chopped
½ inch Ginger, finely chopped
½ teaspoon Cumin Seeds
1 tablespoon chopped Coriander Leaves
Salt as per needed
Water as needed
Oil for deep frying
METHOD:
STEP 1 – In a mixing bowl, add curd and whisk it to make it plain.

STEP 2 – In another mixing bowl, add both the flours with salt and baking soda. Mix it with a fork.

STEP 3 – Then add chopped onion, ginger, green chillies and coriander leaves in it.
STEP 4 – Now add whisked curd in it and mix well.

 STEP 5 – Add water to make a batter. We need a dropping consistency, so don not make it too thin or too thick. Use your hands to check the consistency.

STEP 6 – Heat oil in a wide kadai.

STEP 7 – Take some batter and drop small portions of batter using your hands in hot oil.

STEP 8 – Regulate the flame to medium and keep stirring to cook evenly.

STEP 9 – These bondas usually take some time to fry well. When they turn crisp and golden, remove them with a slotted spoon and put them on a kitchen towel/ tissue paper to drain excess oil.Serve hot.

It tastes best when served hot with a cup of hot filter coffee as a breakfast or as an  evening snack. Serve it with coconut chutney or sambar.