Hi Friends, Recipes, Reviews and Videos Originally Created & Posted by Vidyalakshmi. To request for permission or for commercial use of photos/content from my site, contact me via email
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Slice the avocado in half, remove the seed. Using a spoon scoop the avocado in a bowl and mash.
Method:
Reserve some chopped onions, tomato and coriander for garnish.
In a mixing bowl add the mashed avocado, finely chopped onion, tomato, chilly, coriander, lime juice, chilly powder, chaat masala, and salt. Mix all the ingredients till well combined.
In a serving platter place the potato biscuits. Top the biscuit with avocado mixture not more than a spoon.
Next garnish with finely chopped coriander, onion, tomato and nylon sev...Serve right away...Enjoy!
Avocado season starts from august till march. Consume this wonder fruit as mush as possible we alter and consume the fruit itself as a meal.
Other Papdi Chaat and Avocado Recipes On My Youtube
Kale Chaat is an excellent way to curb your craving for deep fried chaats , when dieting. This chaat is healthy and nutritious for the entire family. I purchased these kale leaves from gourmetgarden online store.
Recipe Video in English on Youtube Channel 😊
Kale Chaat Ingredients:
100 Grams Kale
1 Tsp Chilly Powder
1 Tsp Pepper Powder
1 Potato
1 Onion
Mint Chutney
Tamarind Chutney
Garlic Chutney or Chilly Chutney
Nylon Sev
Roasted Peanuts
Roasted Mung Dal (Dalmoth)
1/4 Tsp Salt
1 Tbsp Olive Oil or Sesame Oil
Mint Chutney Recipe for Chaats
Chilly Chutney Recipe for Chaats
Tamarind Chutney Recipe used in Chaats
Prep:
Separate the kale leaves from stem. Tear into small pieces. Wash it twice and place it in a colander, allow excess moisture to drain.
Spread the kale on a towel and air dry. Once the kale leaves are air dried add it to a mixing bowl.
Wash and boil the potato, peel, crumble and reserve the potato in a bowl.
Peel, wash and finely chop the onion.
Method:
Add chilly powder, pepper powder, salt and oil to kale leaves and mix well.
Spread the kale leaves in a even layer on a microwave safe plate or dish then place it in the microwave.
Microwave the kale for 2 minutes then flip it and microwave it for a minute.
Remove the kale chips from microwave and place it in a serving plate.
Top the kale chips with crumbled potato, finely chopped onion, mint chutney, chilly chutney, tamarind chutney, sev, roasted peanuts, and dal moth.
Sprinkle some chilly powder and chaat masala...Serve...Enjoy!
Indian Flag, tricolor inspired chocolate pani puri recipe for Indian Republic Day 2022!
India celebrates Republic Day annually on 26 January, Day to mark the day India became a sovereign republic. While India gained independence from the British in 1947, but it wasn't until 26 January 1950 that the Indian Constitution came into effect and India became a sovereign state, declaring it a republic. This day is celebrated with much pomp and fervor all over India, and in India's capital Delhi, parades, tableaus and spectacular displays by the defense forces are showcased at Rajpath. The Indian flag is also hoisted all over the country.
Tricolor Pani Puri Recipe on Youtube Channel
Chocolate Pani Puri
Ingredients:
10 to 15 Papad Puri (Ready to use)
100 Grams White Chocolate
1 1/2 Cups Milk
1/4 Cup Water
2 Tbsp Sugar
2 Tsp Corn Flour
1/4 Tsp Vanilla Flavor
Papilon Green and Orange Food Colors
10 Almonds
2 Tbsp Cherry
1 Ripe Banana
1 Tsp Dalda or Vegetable Fat as per use
Prep:
Mix 2 Tsp Corn Flour with 3 to 4 Tbsp Water and reserve.
Add milk, water and sugar to a sauce pan and bring to boil on low flame.
Add vanilla flavor and stir the milk well.
Gradually add corn flour mixture to the milk and stir on low flame. Once the milk starts to boil and thicken remove from flame allow to reach room temp.
Transfer the milk to a bowl, place a lid and refrigerate until use.
Fry the papad pani puri in oil and allow excess oil to drain in a colander. We can use ready to use pani puri.
Add 1 cup water to a pot and heat it till the water is lukewarm and reserve.
Chop and add the white chocolate to a bowl place it in the microwave for 30 seconds and repeat the process until the chocolate melts.
Place the chocolate bowl in the luke warm water until use.
Line a plate with silver foil and reserve.
Gently crack in the middle of the pani puri and create a cavity.
Using a fork apply the white chocolate on the panipuri evenly and place the puris in the fridge until use.
Method:
Once the puri is chilled remove from the fridge. Using a thin brush gently draw few lines of orange and green on the pani puri, and place it in the fridge until use.
In a serving plate place the pani puris chop and add the banana in the cavity.
Transfer the vanilla milk in shot glasses. In one glass add orange color and other add pista color and flavor mix the mix and place it on the plate.
Garnish the milk and puris with almonds, cheery and gems...Serve it chilled...Enjoy!
Paan chaat is filled with unique flavors and taste. This dish is something I've created and not tasted before. Best way to use up Paan leaves from festival.
Magic Flare's Papilon Food Colors now come in a convenient plastic bottle and easy to use drop lid. I have been using their food flavors and colors in many dishes and enjoy the flavors and appealing appearance of the dish. Highly recommend their colors and flavors for baking, juices, jams, chaats, kababs, biryani and more. To purchase their colors https://www.amazon.in/
Paan Chaat Ingredients:
10 to 12 Madras Paan Leaves
1/4 Cup Maida
1/4 Cup Corn Flour
Salt as per taste
6 Drops Papilon Green Food Color
Oil for Frying
For Chaat:
1/4 Cup Each Finely Chopped Carrot, Onion, Cucumber
1/4 Cup Pomegranate
1 Tbsp Finely Chopped Coriander and Mint
1 Tsp Pudina Masala
1 Tsp Chaat Masala
1 Tsp Chilly Powder
Madras mixture or sev (oma pudi)
Salt as per taste
Prep:
Wash 10 to 12 madras betal/paan leaves. Fill water in a bowl and place the paan in water till use.
Sift equal portions of corn flour and maida. Divide the equal amount flour on plate and in bowl, add salt as per taste mix and reserve.
Peel, wash and finely chop carrots, cucumber and onions.
Wash and finely chop mint and coriander leaves.
Wash and finely chop chilies.
Peel, deseed and reserve pomegranate.
Add 6 drops green food color to the flour, add water mix well and form a thin batter.
Method:
Pat the paan leaves with a soft cloth.
Add enough oil in wok and allow to reach temperature on medium flame.
Dip the paan leaves in flour, shake off excess flour and reserve.
Dip the paan leaves one at a time in the batter and gently drop in hot oil.
Fry the paan leaves for 2 minutes on each side till crispy.
Once the paan leaves have fried, drain from excess oil and reserve.
Arrange the fried paan in a serving plate. Layer the paan with finely chopped onions, cucumber, carrots, pomegranate, mint and coriander.
Garnish with sev. Sprinkle pudina masala, chaat masala, chilly powder and salt. Serve the paan chaat...Enjoy!
Hot, spicy and cheesy vada pav can be served anytime of the day. Using simple ingredients this dish is packed with flavor and taste.
Cheese Vada pav Recipe on Youtube English 😊
Ingredients for Batter:
1 1/2 Cups Chickpea /Gram Flour / Besan
1/2 Tbsp Red Chilly Powder
1/4 Tsp Asafetida
1 Pinch Cooking Soda
1/4 Tsp Carom Seeds
3 Tsp Hot Oil
Salt as per taste
Ingredients for Cheese Vada:
4 Medium Boiled Potato
1/4 Cup Finely Chopped Onion
1/4 Cup Finely Chopped Coriander
3 Sprigs Curry Leaves Finely Chopped
3 Spicy Green Chilies Finely Chopped
1/2 Tbsp Ginger and Garlic Paste
1/4 Tsp Red Chili Powder
1/4 Tsp Turmeric Powder
1/4 Tsp Asafetida
1/4 Tsp Garam Masala
1/4 Tsp Mustard Seeds
1/4 Tsp Cumin Seeds
1/2 Cup Cheddar and Mozzarella Cheese Cubes
2 Packs Pav Buns
Salt as per taste
Oil for frying
Prep:
Wash and boil 4 medium potatoes till tender, peel and reserve.
Wash, peel and grind equal amount of ginger and garlic.
Wash, peel and finely chop Onion
Separate the coriander and curry leaves and wash it, drain excess moisture pat dry and finely chop.
Wash and reserve the chilies.
Make sure the cheese is chilled for this recipe.
Sift the gram flour thrice and reserve in a mixing bowl.
Prepare Mint Mayo or Mint Chutney ahead of time. Follow the recipe videos for both the dishes.
Coriander and mint chutney recipe video 👍
Mint Mayonnaise Recipe Video 👍
Method to prepare the batter:
Heat 3 Spoons of oil on low flame.
To the sifted gram flour add chili powder, asafoetida, carom seeds, salt and cooking soda.
Add hot oil and mix well. Gradually add water and mix to form a smooth batter.
If we dip a spoon or finger the batter should coat the finger or spoon. the consistency should be slightly thinner than pancake batter.
Once the batter is formed cover and place it in the fridge till use.
Method to prepare the vadas:
Chop the cheddar and mozzarella cheese into tiny bite size cubes, place it in a airtight container refrigerated until use.
Heat a wok on medium flame. Add 2 tsp oil once the oil reaches temperature, add the mustard seeds and cumin seeds, allow it to sputter.
Add finely chopped onion, curry leaves, coriander leaves, chilies, ginger and garlic paste to the onions and fry till the onions turns transparent on low flame.
Add turmeric powder, chili powder, garam masala, cumin powder and salt to the onion and fry for a minute.
Once the masala has fried, crumble and add the potatoes to the masala and fry till the masala is well incorporated in the potatoes.
Fry the potato masala for few minutes. Remove from flame allow it to cool and place it in a airtight container refrigerated for 1 to 2 hours.
Prepare Cheese Vada Pav:
Once the potato, cheese and the batter has chilled, place a wok on medium flame, add oil for frying and place it on low flame till the oil reaches temperature.
Take slightly larger than a lime size potato filling, create a roundel. Gently press in the middle of the roundel and stuff it with cheddar and mozzarella cheese. Cover and create a roundel again and reserve.
Prepare a batch of 4 to 5 potato roundels and reserve.
Mix the batter once if needed add water and adjust the salt. Using gentle hands dip the potato in the batter, shake out excess batter and drop it in hot oil.
Fry the potato bonda for 2 minutes on each side until the batter is cooked and starts to turn golden in color.
Make sure to fry the bonda's on medium flame.
Once the bonda has turned golden drain from oil using a slotted spoon and reserve on a plate. Prepare the second batch following same steps.
Heat a tawa on medium flame, slice the pav into half and place it on the tawa. Toast the pav buns for 2 minutes on each side a tablespoon of butter can be used to toast the bread.
Place the pav on a serving plate. Spread mayo or mint chutney on the pav. Place the vada and gently press, grate some cheddar and mozzarella cheese on the vada. Gently press the other half of the bun on the vada and serve the cheese vada pav hot with fried chilies...Enjoy!
This was my first attempt trying to prepare pasta chaat. I liked the taste and flavor, it was like deconstructed papdi chaat.
Pasta Chaat Recipe Video on Youtube...Subscribe for more 😀
Pasta Chaat Recipe Ingredients:
1 1/2 Cups Pasta (Any Kind)
1/4 Cup Sweet Corn
1/2 Cup Potato Chopped into Fries Shape
1/4 Cup Each Finely Chopped Onion, Tomato, Coriander
1 Green Chilly Finely Chopped
1/2 Lime Juiced
1 Tbsp Mint Chutney
1 Tbsp Chilly Garlic Chutney
1 Tbsp Ginger and Garlic Paste
1 + 1 Tsp Chaat Masala
1 Tbsp Chilly Powder
1 Tbsp Kitchen King Masala
2 Tbsp Maida
2 Tbsp Corn Flour
Sev / Oma pudi
1 Tsp Salt
Oil for frying
Chaat Chutney Recipes
Chilly and Tomato Chutney
Chilly Chutney Recipe
Mint Chutney Recipe Video
Prep:
Peel, Wash the potato twice and chop it into coins. Stack the coins and chop it into long strips and place the potato in pot of water.
Peel, wash and finely chop onion, tomato, coriander, green chilly.
Juice 1/2 lime and reserve
Pre Plan and prepare mint and chilly garlic chutney.
Method:
Boil 2 cups water on medium flame. Place the flame on low and add the chopped potatoes stir occasionally and cook till slightly tender. Using a slotted spoon drain the potato and reserve.
In the same pot of water add sweetcorn and boil for 30 seconds or until tender. Using a sieve strain the corn and reserve.
Boil 3 cups water with 1 tbsp salt on medium flame. Add pasta and stir twice cook for 6 minutes or until tender. Drain the pasta and reserve.
In a mixing bowl combine the pasta and potato. Add ginger and garlic paste followed by all purpose flour, corn flour, chilly powder, 1 tsp chaat masala and kitchen king masala toss to coat.
Place oil in a wok for frying. Allow the oil to reach temperature on low flame.
Once the oil reaches temp, add salt to the pasta and toss to coat. Take a small batch of potato and pasta and gently drop in hot oil flip twice and fry till golden. I fried the pasta in three batches, each batch of pasta took 6 minutes to fry evenly.
In a large bowl add the fried pasta followed by mint chutney, chilly garlic chutney, sweet corn, onion, tomato, chilly and coriander toss once. Add lime juice and chaat masala toss once more and plate.
Garnish with finely chopped onion, tomato, coriander and sev...Serve...Enjoy!
Kadhi Kachori is my all time comfort food. I always head to old city (rajamarket area - Bangalore) to taste kadhi kachori, fafda's, pakoras, puri bhaji and pav bhaji at local marwadi stall, they serve food on a budget and everything is prepared with good quality ingredients. Since I cannot travel all the way there, preparing at home is convenient for me. I prepare all these chaats in bulk, would last me at least a week. This recipe serves 4 adults (generous portions).
Ingredients Potato and Onion Filling / Aloo Aur Pyaz Stuffing: 250 Grams Potatoes (Washed, Boiled, Peeled and Crumbled) 1 Large Onion (Washed, Peeled and Finely Chopped) 1 Inch Ginger (Washed, Peeled and Finely Chopped) 4 Green Chilies (Washed and Finely Chopped) 5 Sprigs Coriander (Washed thrice and Finely Chopped) 1 Tbsp Coriander Seeds (Coarsely Crushed) 1/4 Tsp Nigella Seeds 1/4 Tsp Fennel Seeds 1/4 Tsp Cumin Seed 1 Tbsp Kitchen King Masala or Garam Masala 1 Tbsp Chaat Masala 1/4 Tsp Turmeric Powder 1/2 Tbsp Chilly Powder 1/4 Tsp Asafoetida Salt as per taste 3 Tbsp Oil... Method Aloo Aur Pyaz Ki Stuffing: Prepare the dough and filling first then start preparing the chutneys and curry. Heat a wok on medium flame add 3 tbsp oil, once the oil reaches temperature add whole spices (coriander seeds, nigella seeds, cumin seeds, fennel seeds) allow the spices to splutter. Add the finely chopped onion, ginger, chilly and coriander to the spices and fry on medium high flame. Add salt as per taste and powdered spices( chilly powder, coriander powder, kitchen king masala, chaat masala, turmeric powder and asafoetida) fry all the ingredients till the onion turns pink in color. Add the crumble potatoes to the onion masala and fry till the moisture from the potatoes reduce. Once the potato is well cooked in the masala the oil will slightly surface on the sides and the potato will release good aroma. Remove the filling on a plate and allow to reach room temperature. We can prepare and refrigerate the filling in a air tight container up to a weeks time.
Ingredients for Kachori Dough: 2 Cups All Purpose Flour ( Maida) 2 Tbsp Semolina 1/4 Tsp Carom Seeds 1/4 Tsp Nigella Seeds Salt as per taste 2 Tbsp Oil + 2 Tbsp Ghee 2 Cups Ice Cold Water Method to Prepare Kachori Dough: In a mixing bowl combine the sifted maida, semolina, carom seeds, nigella seeds, and salt, mix well. Combine the oil and ghee. Add the ghee and oil to the flour mixture and mix well. If the flour is packed in your palms it should retain a fist shape at the same time if crumbled it should break into powdery consistency. Gradually add cold water in small batches and start kneading. Form a tight dough, slightly tight than a chapati dough.
Once the dough has formed cover with a damp kitchen towel and allow to rest for 15 to 20 minutes.
Chutney Recipe Video's For Chaats
Mint and Coriander Chaat Chutney Recipe Video
Red Chilly Chaat Chutney Recipe
Tamarind Chaat Chutney Recipe
Ingredients for Kadhi Recipe: 250 Ml Fresh Plain Yogurt 150 Grams Chickpea Flour (Sifted Twice) 1 Inch Ginger (Washed, Peeled and Finely Chopped) 4 Green Chilies (Washed and Finely Chopped) 5 Sprigs Coriander (Washed thrice and Finely Chopped) 1 Tbsp Coriander Seeds (Coarsely Crushed) 1/4 Tsp Nigella Seeds 1/4 Tsp Fennel Seeds 1/4 Tsp Cumin Seeds 6 Seeds Fenugreek 1 Tbsp Kitchen King Masala or Garam Masala 1 Tbsp Chaat Masala 1/4 Tsp Turmeric Powder 1/2 Tbsp Chilly Powder 1/4 Tsp Asafoetida Salt as per taste 3 Tbsp Oil 1 Liter Water... Garnish Chaat: Mint Chutney Chilly Chutney Boondi or Sev (ompodi) 1 Medium Onion Finely Chopped 5 Sprigs Coriander Finely Chopped 1/2 Cup Whisked Yogurt 1/2 Lime Juiced 1/2 Tbsp Chaat Masala
1/2 Tbsp Cumin Powder 1/2 Tbsp Chilly Powder
Method to Prepare Kadhi: Whisk and combine the yogurt and chickpea flour in a smooth consistency. Heat a wok on medium flame add 3 tbsp oil, once the oil reaches temperature add whole spices (coriander seeds, nigella seeds, cumin seeds, fennel seeds) allow the spices to splutter. Add the finely chopped ginger, chilly and coriander leaves to the spices and fry on medium high flame. Add salt as per taste and powdered spices( chilly powder, coriander powder, kitchen king masala, chaat masala, turmeric powder and asafoetida) fry all the ingredients for few seconds. Add the diluted chickpea flour and yogurt to the spice masala and stir constantly on low flame. Making sure the yogurt does not split.
Once the yogurt curry boils check for seasoning and spice level, add if needed. Remove the curry from flame and start preparing kachori.
Method Kadhi Kachori: Place enough oil for frying on low flame, allow to reach smoking temperature. Knead the kachori dough once, form slightly larger size roundles than lime. Mix the potato filling once check for salt and spice level add if needed. Start forming a cavity in the roundle by gently rotating and pressing from center up forming a bowl shape. Place a tbsp full of potato filling in the cavity and gather all the edges conceal the filling in the middle. Gently press the dough and form kachori do not flaten to much let the dough be on the thicker side. Form 4 to 5 kachoris and gently drop in hot oil. allow to fry on low flame for 5 minutes on each side. Gently flip and fry the kachori till all sides turn golden in color. Drain the kachori from oil and place on a plate lined with tissue paper allowing excess oil to drain. Place the yogurt curry on medium flame and bring to rapid boil, make sure to keep stirring constantly. Make sure the yogurt curry is hot for serving...
Kachoris can be prepared ahead of time and stored refrigerated until use. These kachoris remain crispy for a week.
Start Assembling the Kadhi Kachori: Using sharp kitchen scissors cut the kachoris into bite size pieces place the chopped pieces of kachori in serving plate or bowl. ladle the hot yogurt curry on the kachori. The ratio to serve one plate of kadhi kachori is 3 small kachoris and 5 ladles of yogurt curry.
Top the kadhi kachori with chilly chutney and mint chutney also top it with whisked yogurt and sprinkle some cumin, chaat masala and chilly powder. Finally garnish with finely chopped onions, coriander leaves, few drops of lime and boondi...Serve as hot as possible...Enjoy 😊
We got to enjoy this unique chaat dish at a pub it was tangy, crunchy and packed with flavours, I had to recreate this dish for my family, they equally enjoy chaats as I do. Somehow this recipe was nostalgic to me and many people were interested to hear more on my war time story series. All these stories are from my grandparents who experienced world war-II. These were stories told to us about their experience and hardships during great depression. My granny used to tell me when rations were limited there used to be only milk, parle glucose biscuits or cheelings for breakfast. Parle biscuits were part of military rations my grandparents received. Even today parle biscuits are part of military surviving kit. Hearing such stories has a impact on me, there is lot of respect for people who survived and fought for our country during the great depression. Read more about the great depression here👉 https://en.wikipedia.org/ About Parle: Parle Products company was founded in 1929 in British India by the Chauhan family of Vile Parle, Mumbai. Parle began manufacturing biscuits in 1939. In 1947, when India became independent, the company launched an ad campaign, showcasing its Gluco biscuits as an Indian alternative to the British biscuits. The Parle brand became well known in India following the success of products such as the Parle-G biscuits and the Frooti soft drink. Read more about parle here 👉https://en.wikipedia.org
Method: Take 50 Grams tamarind soak in warm water for 1 hour. Gently squeeze and extract the pulp. Strain the pulp using a strainer and use as required. Heat a wok on low flame combine the above measured and reserved ingredients, stir well and bring to a rapid boil. Allow the chutney to reduce and and thicken. Take a spoon full of sauce and place it on a plate to check the consistency if its not runny and thick remove from flame allow to reach room temperature. Bottle the chutney once it has completely cooled down place it in the fridge or freeze it until use. This sauce can be used for chaats or as condiment for starters.
Ingredients to prepare Cheesling Chaat 3 Cups Cheeselings 1 Tomato Deseeded and Chopped 1 Onion Peeled and Finely Chopped 5 Sprigs Mint Finely Chopped 5 Sprigs Coriander Finely Chopped 4 Green Chillies Finely Chopped 1/2 Lime Juice 1/2 Cup Cucumber Peeled, Deseeded and Finely Chopped 3 Tbsp Ketchup Chutney Sauce 1/4 Cup Salted Roasted Peanuts 1/4 Cup Sev 1/4 Cup Fried Dhal 1/4 Tsp Chaat Masala 1/4 Tsp Chilly Powder Salt as per taste Coriander for garnish...
Method: In a large mixing bowl add the chopped onions, mint, coriander, tomato and chillies along with chilly powder, chaat masala and ketchup chutney combine all these ingredients first. Add the roasted peanuts, fried dhal, sev and lime juice combine again. Add the cheeselings in small batches and combine in the onion masala mixture, add excess chutney sauce and chaat masala or chilly powder according to taste, Garnish with coriander and lime wedges and serve right away...Enjoy :)
