Cook Without Book

Papadi, Potato and Chick Pea Chaat There are some cold, rainy days when you feel a craving for something crunchy and spicy. Here is a quick snack that you can fix up in a jiffy to liven your spirits. Surely, your entire family will love it as it is loaded with papadi, fruits, potatoes, cooked kabuli chana, chutneys and perky spices – there is something in it for everybody! Preparation Time:  15 mins Makes 4 servings Ingredients 2 cups  coarsely crushed readymade  papadis 3/4 cup  boiled and peeled  potato cubes 1/2 cup  soaked and  boiled kabuli chana (white chick peas) 3 tbsp  finely  chopped pineapple 3 tbsp  finely  chopped raw mango 1/4 cup   sweet chutney 2 tbsp   green chutney 3/4 cup  whisked fresh  curds (dahi) 1/2 tsp   cumin seeds (jeera) powder 1 tsp   chilli powder 1/2 tsp   chaat masala salt  to taste Method Combine all the ingredients in a deep bo...

Aam ka Achaar ( Punjabi Recipe ) During the mango season in the summer in punjab, one can see at least two or three earthenware jars full of pickled raw mangoes maturing in the sun outside homes. This typical punjabi recipe for making mango pickle is most popular in the region. The combination of fennel seeds, nigella seeds with mustard and other pickling spices is what distinguishes this mango pickle from its equally famous gujarati counter part. Sun-dried mangoes used in this pickle impart a salty chewy character and also improve the shelf life of the pickle. This is a very simple recipe to follow. Just keep in mind the basics of pickle making a clean sterilized jar, see that there is no moisture and ensure that mustard oil forms a covering layer over the ingredients in the jar. Preparation Time:  15 mins Cooking Time:  10 mins Makes 2 servings Ingredients 3 cups  (375 grams) raw mangoes  , cut into pieces 1 tsp   turmeric powder (haldi) 1/4 cup ...

Aam aur Chane ka Achaar The summers in India are quite unbearable, but they have a saving grace - the mango season. Everyone looks forward to the yearly mango crop and housewives get busy blending the myriad spices needed for a whole year's supply of mango pickles. As pickles are an essential feature of the Indian menu, new and more innovative varieties come up from time to time. This recipe is of a tongue tickling grated mango and chick pea pickle combined judiciously with whole and powdered spices. The chick peas in this recipe take on a sour salty flavour as they are soaked in raw mango juice. Like all oil pickles, this has a shelf life of upto one year but I am sure it will be eaten up much before that. Store in cool dry place for:  1year. Preparation Time : 24 hours. Maturing Time: 3 to 4 days. Makes 2 cups.  Ingredients 1/2 cup   kabuli chana (white chick peas) 1 1/2 cups   grated raw mango 1 tsp   turmeric powder (haldi) 1 tbsp ...