Chatpati Recipes |
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| Peanut Chutney |
| Ingredients2 cups peanuts1/2 tbsp. red chilli powder1/2 tbsp. salt1 tsp. cumin seeds2 tsp. sugar2-3 pinches asafoetida
MethodRoast the peanuts lightly.Rub the nuts with a wad of cloth when a bit cooled.This will remove the thin covering easily.Blow out the skins, sieve with a large-holed sieve if a |
| By RINA BIST |
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Posted On : 25-May-12 |
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| Onion Tomato Chutney |
| Ingredients1 med. onion1 med tomato4-5 clovettes garlic1 tbsp. coriander leaves1 tbsp. gram dal soaked for 1 hour1 3" piece tamarind broken1 sprig curry leaves1/2" piece ginger1 tsp.red chilli powdersalt to taste1/2 tsp. sugar1/2 tsp. cumin seeds1 tbsp. oil
Seasoning:1 tsp. oil1/2 tsp. mustard seed |
| By RINA BIST |
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Posted On : 25-May-12 |
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| Minty Corn & Vegetable Paratha |
| IngredientsFor stuffing:1 big potato, boiled & roughly mashed1/2 cup cabbage, finely chopped1 cup fresh corn2 tsps lemon juice2 tsps oil1/2 tsp. sugar1/3 tsp. garam masala powder3/4 tsps green chili paste2 tsp. coriander leaves, chopped1/2 tsp. cumin seeds1/2 to 3/4 tsp. salt1 cup all-purpose fl |
| By Maya Kapoor |
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Posted On : 24-May-12 |
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| Dahi-bread Vada |
| Ingredients1 pkt of bread500 ml curd (yogurt)salt to taste8-10 green chilies, choppedfew coriander leaves, chopped1 tsp cumin seeds1 tsp chili powderoil for frying
MethodSoak bread slices in water for few seconds, remove and squeeze all the water. Make ballsfrom this in the shape of cutlet or vada |
| By Maya Kapoor |
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Posted On : 24-May-12 |
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| Corn Parathas |
| IngredientsFor the filling:1 1/4 cups corn, boiled and mashed2 tbsp fresh coconut, grated1 tbsp raisins1 tbsp cashews, cut into small piecessalt to taste3-4 green chilies, cut into small pieces1/3 tsp cumin seeds1 tsp coriander powder1 tsp garam masala1/2 tsp asafoetida powder150 gms gram flour50 gm |
| By Maya Kapoor |
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Posted On : 24-May-12 |
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| Chawal Ki Roti |
| Ingredients1 1/2 cups rice flour (chawal ka atta)4 tbsp cooked rice2 tsps garlic, grated2 tsps green chilies, chopped2 tsps ginger, grated3 tbsp curd (yogurt)2 tbsp oilsalt to tasteoil for cooking
MethodCombine all the ingredients and knead into a firm dough using enough water. Divide thedough into |
| By Maya Kapoor |
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Posted On : 24-May-12 |
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| Cabbage Paratha |
| Ingredients1/4 cabbagesalt3-4 cups wheat flourany garam masala 1 tsp.gheegreen chilliescoriander
MethodShred the cabbage (with sharp knife,) finely.Put it in a large bowl, sprinkle some salt over it and keep aside.Chop chillies and coriander very fine and add to cabbage.Put garam masala, wheat flou |
| By Maya Kapoor |
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Posted On : 24-May-12 |
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| Rice Roti |
| Ingredients2 cups rice flour1 cup overcooked soft ricesalt to tastewater
MethodBlend the cooked rice to a smooth paste in a blender. Use water as required. Add salt tothe flour.Add blended rice paste, knead into a soft dough. Take a ping pong ball sized dough. Rollin some dry flour, pat into a thin |
| By Maya Kapoor |
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Posted On : 24-May-12 |
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| Manchurian Dosa |
| Ingredients2/1150 gms urad dal (black gram)500 gms rice10 gms methi (fenugreek) seeds50 gms chana dal (bengal gram)250 gms carrots150 gms beans100 gms green peas5-6 green chilies, chopped150 gms spring(green) onions chopped50 gms oil3-4 garlic clovesfinely choppeda small piece of gingerfinely choppe |
| By Maya Kapoor |
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Posted On : 24-May-12 |
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| Layered Roti |
| Ingredients2/1/2 cups wheat floursaltthin buttermilk or water.
MethodKnead soft dough with above ingredients.Make 4 mm thickness round about 6" diameter. Apply 1/2 tsp ghee and spread all overwith fingers.Fold into half. Press greasy fingers onto it. Fold again to quarter. Press with fingers.Roll i |
| By Maya Kapoor |
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Posted On : 24-May-12 |
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