Paneer tikka

Ingredients:

Paneer (100 gram)-2 inch slices
Yogurt (preferably greek)-1/2 cup
Paneer tikka spice mix-as suggested

Method:

1. Mix the spice mix in the yogurt and beat well.
2. Marinate paneer pieces with the yogur mix.
3. Roast on tawa till golden brown.
4. Serve with corriander chutney, lemon and onion. Enjoy!

Chickpea potato chat

Ingredients:

Dry chickpeas-1/2 cup
Potato-2 medium
Onion-1/2 small
Tomato-1/2 small
Garlic chutney-3/4 tsp
Corriander chutney-1 tbsp
Tamarind-date chutney-1 tbsp
Lemon-1/2 small
Salt-to taste
Chat masala-1/2 tsp
Corriander powder-1/2 tsp
Amchur-1/4 tsp
Black salt-1/4 tsp
Corriander-to garnish
Papdi and sev-to garnish

Method:

1. Soak chickpeas overnight and pressure cook with enough water and pinch of salt for three whistles.
2. Cut potatoes into half and boil for 4-5 whistles. Peel off the skin, mash and keep them aside.
3. Finely chop onions and tomatoes and keep them aside. 
4. In a bowl, combine cooked chickpeas, mashed potatoes, chopped onions, chopped tomatoes, corriander, garlic, tamarind-date chutneys, salt and masalas, lemon juice and corriander.
5. Adjust for chutneys, spices and lemon nice.
6. Serve and top it off with sev and papdi. You can also add sweetened curd on the top if desired. Enjoy!

Dahi puri

Ingredients:

Puri-8
Boiled potato-1/2 cup (1 big)
Corriander chutney-4 tsp
Tamarind date chutney-4 tsp
Garlic chutney-1 tsp
Yogurt-3/4 cup
Salt-to taste
Sugar-3 tsp
Chilly powder-1/2 tsp + 1/4 tsp
Cumin powder-1/2 tsp + 1/4 tsp
Chat masala-1/2 tsp + 1/4 tsp
Black salt-1/4 tsp
Sev, pomagrenate seeds and corriander to garnish

Method:

1. Boil potato. Peel off, mash and add pinch of salt, 1/2 tsp of chilly powder, cumin powder and chat masala. Mix well and keep it aside.
2. In a bowl beat yogurt. If it is to too thick, add few table spoons of water. Add 3 tsp of sugar and pinch of salt. Mix well and keep it aside. Taste and add more sugar/ salt according to your taste.
3. Mix all three chutneys and keep it aside.
3. Now place puris on a plate and make a whole.
4. Add spoonful of potato mixture. Add tea-spoon full of mixed chutneys to the puris.
5. Add beaten yogurt.
6. Garnish with pomagrenate seeds, sev and corriander.
7. Sprinkle 1/4 tsp of chilly powder, cumin powder, black salt and chat masala over puris.
8. Add remaining dahi to the plate between puris.
9. Eat each individual dahi puri with the extra yogurt in the plate.
10. Enjoy crunchy, sweet and spicy, moist dahi puris. Serve them immediately else they will become soggy.

Pav bhaji

Ingredients:

To boil:

Potatoes-3 medium
Cauliflower-1/2 medium
Baby Carrots-15
Frozen peas-1/2 cup
Water-3 cups

For masala:

Onion-1 large
Tomatoes-2 medium
Capsicum-1 small
Butter-2 tbsp
Cumin seeds-1 tsp
Ginger garlic paste-1 tbsp
Green chillies-3
Pav bhaji masala-1 tbsp
Garam masala-1/2 tbsp
Red chilly powder-1 tsp
Salt-to taste
Amchur-1 tsp
Red food color-pinch
Garlic paste-1 tsp

To garnish:

Onion, corriander and lemon

Method:

1. Peel potatoes and cut them into 2 inch pieces.
2. Cut cauliflower and baby carrots into small pieces.
3. Boil potatoes, cauliflower, carrots and frozen peas with 3 cups of water for 6 whistles on a medium flame.
4. Meanwhile finely chop onions, capsicum, green chillies and tomatoes. Keep them aside. Once the pressure is gone, mash the veggies and keep them aside.
5. Heat butter in a pan and add cumin seeds. Allow them to splutter.
6. Add finely chopped onion and cook till slightly brown on a small flame.
7. Add chopped green chillies and ginger garlic paste. Cook till raw smell goes away.
8. Add tomatoes and cook till the oil is released.
9. Add capsicum and cook for couple of minutes.
10. Now add all the dry masalas including pav bhaji masala, garam masala, red chilly powder, amchur and salt. Mix well.
11. Transfer mashed vegetable mix to the pan, add more water if needed.
12. Check for masalas and adjust for salt and spiciness.
13. Add pinch of food color if you choose to add along with garlic chutney and mix well.
14. Cook for couple more minutes and turn off the stove.
15. Garnish individual servings of bhaji with chopped onion, lemon and cilantro. Serve with butter roasted pavs. Enjoy!!

Pani puri

Ingredients:

Potatoes-5 medium
Yellow peas-1 cup dry
Onion-1/2 finely chopped
Green chillies-4
Salt-to taste
Chat masala-1 tsp
Cumin powder-1 tsp

Method:

1. Soak yellow peas over night.
2. Next day, pressure cook for just one whistle. After the pressure goes off, open the lid and remove the floating skin. Don't worry if you cannot get everything.
3. Now pressure cook potatoes till soft. I usually cook for 5-6 whistles on a small flame.
4. In a large bowl combine mashed potatoes, finely chopped green chillies, onion, peas, salt, cumin powder and chat masala. Garnish with corriander leaves.
5. I used store bought puris that comes with masala for pani.
6. Enjoy your pani puri with tamarind-date chutney on the side.

Bhel puri

Ingredients:
Servings-4

Puffed rice-4.5 cups
Onion-1/2 small
Tomato-1/2 small
Garlic chutney-1.5 tsp
Corriander chutney-3 tbsp
Tamarind-date chutney-6 tbsp
Lemon-1/2 small
Corriander-to garnish
Papdi-1 cup
Sev-1/2 cup

Method:


1. Heat or microwave puffed rice for a min to make it crispy. If it is already crispy then skip this step.
2. In a small bowl mix chopped onions, chopped tomatoes, corriander, garlic, tamarind-date chutneys, lemon juice and corriander.
3. Combine chutney mix and puffed rice quickly.
4. Serve immediately to retain crispness and top it off with sev and papdi. Enjoy!

Hara bhara kabab

Ingredients:

Spinach-1 bunch
Potatoes-5 medium
Besan-3 tbsp
Peas-1 cup
Cilantro-1/2 cup
Green chillies-3
Ginger garlic paste-1 tbsp
Garam masala-1 tsp
Amchur-1 tsp
Salt-to taste
Oil-1.5 tsp plus for making kababs

Method:

1. Boil potatoes in a pressure cooker for 3 whistles. Do not over cook the potatoes. Peel off the skin, mash and keep them aside.
2. Blanch spinach in boiling water for 5 minutes. Transfer to a colander and run it through cold water. Keep it aside.
3. In a pan, dry roast besan till nice aroma comes out. Transfer into a bowl.
4. Heat oil in the same pan. Saute ginger garlic paste till the raw smell goes away. Add green chillies, peas and cook till soft.
5. Add garam masala, amcgur and salt and mix well.
6. Blend blanched spinach, peas mix and cilantro to a fine paste.
7. Mix mashed potatoes, besan and blended puree and keep it aside.
8. Make lemon size balls with the kabab mix and flatten them out as desired.
8. Heat 1 tbsp oil in a tawa and cook the flattened balls on both side till brown. Cook them on a very small flame otherwise, they will get burnt.
9. The time it takes to cook depends on the size. Enjoy these delicious and healthy kababs with ketchup. You can also make burgers with these patties.