Katori chaat is one pop up starter for any generation, loved and liked by all and simple to make. If one has a party in the house I would recommend Katori chaat to be the first dish served. Chaat means to lick, anything that’s yummy is licked up completely, chaat being one of them
Reading this line chaat will make any person crave to have them straight away. Today I am sharing one of the amazing chaat recipes from Uttar Pradesh. This chaat is famous mostly in the Eastern region with every street vendor selling it.
The taste is simple and wholesome. Nothing fancy is added here. Simple ingredients from your kitchen and you have an awesome chaat ready for tea time.
This chaat is made with white peas or vatana. Soaking is done a day before, you can boil n store them in the refrigerator. Use when required.
The cooking process is a bit of work for first-timers, as we don’t want overcooked and mushy peas. It has to be cooked perfectly.
If you are looking for a different chaat that is wholesome and healthy as well, this is it. Go try this recipe and comment your views.
Now, let’s start cooking
#purvanchaltadka #foodblogger #chaat#matarchaat
Matar chaat
Ingredients
1 cup white peas boiled
1/2 cup onion chopped
1 teaspoon chaat masala
1 teaspoon Kala namak
1 teaspoon green chutney
1 teaspoon tamarind chutney
Fresh coriander leaves
1 teaspoon garam masala
1/2 teaspoon jeera powder
Pinch of salt
Nylon sev
Method
Take a bowl to add boiled matar
Now add onion, green n tamarind chutney, chaat masala, jeera powder, Kala namak,garam masala powder salt n coriander leaves
Mix this well
Take the serving plate place the matar chaat add a spoonful of both the chutneys, sprinkle Kala namak, chaat masala
Garnish with onion and sev
Simple and super easy matar chaat is ready. Enjoy it with masala chai, want the recipe here you go Masala chai
My kitchen garden is full of Taro leaves or to be specific it’s in abundance. Already made patra, now trying this yummy bhajiya or fritters to enjoy it in this cold weather.
Taro fritters
Since the temperature has dipped in Nagpur with the weather being windier, what better way to enjoy than these piping hot bhajiyas.
A very simple recipe only you have to be sure that the Taro leaves are not itching in your throat, leaves have to be good ones. Even if we add amchur powder the itching doesn’t go, so don’t use those leaves.
All the ingredients used are easily available in your kitchen. So do try your hand on this recipe for sure. Let me know how it turned out.
Let’s jump to the recipe
#foodblogger #purvanchaltadka #fritters #bhajiya
Taro leaves fritters
Ingredients
2 cups chopped Taro leaves
1 cup onion chopped
1 teaspoon red chilli powder
1/2 teaspoon Haldi powder
1 tablespoon amchur powder
1 1 /2 teaspoon coriander powder
1 teaspoon garam masala powder
1/2 teaspoon jeera powder
Salt according to taste
2 tablespoon rice flour
1 1/2 cup besan/ chickpea flour
Oil for deep frying
Chopped garlic leaves (optional)
1 tablespoon mustard oil
1/2 cup water
Method
First wash n Chop the Taro leaves finely, keep them in a large bowl
I do call this recipe classic as nothing can beat the taste of this simple upma.
Doctors also recommend of eating upma if one is unwell. This simple tadka upma is available at any restaurant or street food vendors. This recipe is a no fail proof one…you will never be disappointed while cooking this. Leaving all the worries about serving healthy food to your loved ones.
In our house we at times have upma as our dinner also. Light yet wholesome.
Simple and quick to make. Healthy and wholesome. With some basic ingredients easily available in the kitchen pantry. So, without wasting time let’s get the recipe
#purvanchaltadka #foodblogger #upma#classicupma
Rava upma
Rava Upma
Ingredients
1 cup rava/Semolina
1 cup onion chopped
1/2 cup tomato chopped
1/4 tablespoon urad dal(without skin)
1/2 tablespoon mustard seed
5 to 6 curry leaves
2 tablespoon oil /ghee
2 to 3 green chili chopped
1 tablespoon salt or as per taste
2 to 3 cups boiled water
Method
First take a pan and dry roast the rava till light brown
Keep water for boiling on another stove.
Heat oil /ghee in a pan add in urad dal let it turn golden brown, now add in mustard seed let them crackle
Add in green chili, onion and curry leaves
Cook till the onion turns pink
Add tomatoes and fry for few seconds
Add in the roasted rava
Mix it well
Pour in the boiled water, salt
Give it a nice mix
Cover with a lid and cook for 5 minutes
Open the lid mix it again
It should be completely dried up
Off the flame
Garnish with coriander leaves and serve hot
Your classic upma is ready, healthy and wholesome.
Hope you liked the recipe.
Until then keep exploring…….
Use the same cup for measurement of rawa and water
Are you hunting for something healthy yet chatpata, then you are on the right page.
Today we’ll make an yum snack for any time craving. Best home made snack keeping in mind one’s health. Eating deep fried once in a while is OK, so today I am sharing with you lauki/bottlegourd bhajiya. You might think why healthy when it’s deep fried, as it has lauki/ bottlegourd.
Lauki bhajiya
Let’s jump into the recipe
#purvanchaltadka #lauki#bhajiya#foodblogger
Ingredients:
1 cup lauki finely sliced
2 cup besan/gram flour
1/2 cup rice flour
2 tablespoon garam masala powder
1/4 tablespoon haldi/turmeric powder
1 tablespoon red chili powder
1/2 tablespoon jeera/ cumin seeds
1/4 tablespoon ajwain/ carom seeds
1 tablespoon salt or as per taste
2 tablespoon oil
Oil for deep frying
Method:
Take a bowl add besan, rice flour, garam masala, haldi, red chili powder, salt and oil
Rub it well with your hands so that all spices and oil gets mixed well.
Now add water and bring this batter to a thick consistency.
Whisk this mixture for a good five minutes and leave to rest
Heat kadai with oil for deep frying
Dip one slice in the batter and deep fry till golden brown
Would you really like to know the difference between Tikki and cutlet?
Simple!!
Let me answer this if you still know,
Tikki is basically shallow fried and cutlet is deep fried. That’s the difference they have.
Soya paneer tikki as the name is a wholesome snack for any occasion.
You can make these tikkis and freeze them as well, just shallow fry when required.
Serves well with coriander chutney.
Paneer and soybean chunks are fully protein packed, this keeps one full for a long time.
We love using mini chunks,rather than the big ones.As the taste differs a lot with mini ones.I am using Nutrela soy chunks here a brand that I have trusted for long.
This recipe will be loved by all in the house, that’s my bet to you.
For binding these together I have used chickpea flour here.
Making of paneer tikka is very simple with a few points to remember if you want that hotel style paneer tikka sashlik.
By following a perfect recipe you can definitely get that scrumptious taste at home as well.
Key ingredient for tikka is mustard oil, yes this oil gives you the exact flavour and the smoky texture. If you switch using mustard oil I guess the taste will differ a lot.
This recipe is a famous one for any North Indian restos as north Indian do love using mustard oil in their food.
A protein packed snack for any time, which keeps one full. Here your favorite veggies are marinated with mixture of curd along with paneer and what exactly the mixture is that you will know in the recipe card, so let’s get started…
#purvanchaltadka#foodblogger#paneertikka#sashlik
Paneer tikka
Paneer Tikka sashlik
1 cup Paneer cubes
1 cup shimla mirch/capsicum chopped in square
1 cup onion chopped in square
1 cup tomato chopped in cubes n pulp removed
Butter for grilling
1/2 cup mustard oil
1 cup curd
2 tablespoon besan /chickpea flour
1/4 teaspoon jeera powder
1/2 tablespoon coriander powder /dhaniya powder
1/2 tablespoon kashmiri red chilli powder
1/4 tablespoon kasuri methi
1 tablespoon salt or as per taste
1 tablespoon garam masala powder
Method
Take a bowl add in curd,now add besan, coriander powder, jeera powder, kashmiri red chilli, salt, garam masala powder, kasuri methi and mustard oil and mix it
Mixture for tikka is ready
Now,add the chopped veggies in this bowl with paneer and coat well
Leave it for an hour
After an hour prick the veggies and paneer in skewers
Heat griddle or tawa
Apply butter, place the skewers on them
Keep applying butter on all sides
Grill till golden brown
Take on a plate drizzle with lemon juice and mayonnaise
Serve them hot
Paneer tikka is ready
Hope you loved this simple recipe for more do visit again.
Until then keep exploring…….
Mustard oil gives that smoky flavour to this tikka just like hotels so don’t skip using it.
Namkeens are Indian snacks which can be made at home easily.We Indians have a large variety of namkeen to indulge on. One of them is dal moth namkeen.
The process is simple,soak masur dal (whole ) overnight and next day just Deep fry. Sounds easy na… Let’s just try the recipe. What all goes in making this yummy dal moth namkeen.
Here’s yet another South Indian breakfast which we all love and keep having them. South Indian food is easily available at all eateries but I prefer eating from the food stall parked on the road side.They serve the exact taste and quantity.
uttapam
Uttapam is my favourite and now my twins also love them.Best way to make kids have their veggies just looks like pizza if you grate some cheese on it.
Coming to the recipe,batter is same as the one used for idli or dosa.You can use store bought ones also.Here I had leftover batter from idli so made Uttapam
If you have a UPite or bihari friend you will definitely know what is matar ka chivda and if not I’ll explain it you.
What is Matar ka chivda
Winter is the time when new poha or flat rice is harvested, this new poha or chivda tastes much sweeter than the old ones and blends perfect with fresh matar or green peas which also is a winter crop.Mix these two with a little frying and you have your matar ka chivda ready .
I would suggest everyone out there to eat whatever local n fresh is grown instead of packed food.In this way you’ll help your farmer.
Matar ka chivda
Matar ka chivda
Ingredients:
1 cup mota poha
1/2 cup matar
1 tablespoon salt or as per taste
1 1 /2 tablespoon oil
1/2 tablespoon red chilli powder
2 tablespoon chopped onions
Method:
Taka a kadai pour little oil once oil is hot add in the matars / green peas with pinch of salt
Mix it well and cover it then cook till matar is cooked, say for 2 minutes on low flame
Remove it on a plate and keep aside
In the same kadai n oil add poha/chivda
And keep roasting it till you find poha to be crispy and crunch
This will take time and patience
once chivda is roasted well add in the fried matar
Mix well add salt and red chilli powder
Again mix well
Garnish with onions
Matar chivda is ready to be relished,enjoy them in the winters
Until then keep exploring
while roasting the poha be patient as if you hurry you will have half cooked chivda,this will take 5 to 10 minutes on low flame.
Aloo kachaloo is Uttar pradesh’s one of the favourite winter delicacies,mostly eaten as breakfast or lunch.Basically this dish is made with (naya) new potatoes only but you can use whichever potato you have.What goes in making this, is simple panch phodan i.e mix of spices.This goes well with sugarcane juice.
Naya (new) potatoes are sweet in taste and don’t get mashed up while cooking ,so preferable naya aloo is used.
How to buy naya(new) aloo
Simple, the new potato when you scratch with your nails it’s skin comes out easily,it’s covered with dirt i.e mud,and they are found in abundance only in winter.Naya because it’s harvested in winter.
First you have to boil the potatoes and cut them into half,then head further
This generation is divided into two parts half being the pizza gang and half being the Indian samosa gang😂😂I hope you agree,if not you are free to do so😉but if you take on a serious note there still are people who would give away pizza for samosa and with people I mean the younger generation.
And the gang that I am talking about is none other than my twins,they love samosa.The street from where they pass by for classes has a small hotel from where aroma of Deep frying samosas just make you feel hungry and wanting to just have , from that place samosa have become my twins fav,in either way it had to happen as their dad is a hardcore fan of Samosa 😃.
Coming from Uttar Pradesh where all the samosa and chaat stuff started making them was never a big deal and every house had their own way of making masala.The whole trick lies in the masala or stuffing of samosa a little bit here n there with the masala you are gone,so perfect quantity of spices is the main stuff.
This recipe which I am sharing is the one made by all the local shopkeepers from Purvanchal region and main bazar of our native place that’s Pattinarendrapur,any person who has tried samosa from UP will get easily connect to it by have this one.
Now that you have boiled and mashed potatoes keep it aside
Take a blender jar and blend all this ingredients- green chillies, coriander leaves, haldi powder, coriander seeds,garlic, curry leaves and coriander powder with little water
Keep the paste aside
Heat kadhai with oil add rai let it crackle
Add saunf/fennel seeds,saute
Pour in the paste and fry till oil leaves the sides
Now add in salt,amchur powder and hing
Cook for a second
Add in the mashed potatoes
Give it a nice mix,here you need some muscle power😀
Let them cool
Meanwhile knead the dough with salt,oil,kalonji,ajwain and water
Start rolling into disc shape and cut into half
Make triangular shape
And stuff the potato mixture
And seal the ends by pressing well or applying water at the edges
Stuff all the samosas in that shape and keep ready
Heat oil for deep frying
Start frying all the samosas till light brown in colour
Serve them with dahi or chutney
Have a party then do try this samosas make them before and stock,just microwave them before the party starts and serve hot
You can even have samosas with gujarti kadhi they really taste yum check the link here http://Gujarathi kadhi
Purvanchal Tadka 