Cook Without Book

Spinach Pakoda Chaat ( Desi Khana) While the spinach pakoda itself is quite crunchy and delectable, it becomes even more exciting when combined with sweet chutney, chilli powder, cumin seeds powder and fresh curds, and presented innovatively as spinach pakoda chaat. Preparation Time:  10 mins Cooking Time:  10 mins Makes 4 servings Ingredients 20 to 30  fresh  spinach (palak)  leaves oil  for deep-frying For The Batter 1 1/2 cups   besan (bengal gram flour) salt  to taste 1 tsp   chilli powder a pinch of  asafoetida (hing) For The Topping 1 cup  fresh whisked  curds (dahi) 4 tbsp  finely  chopped onions 8 tsp sweet chutney Method   For the batter Combine all the ingredients along with enough water in a bowl and mix well to make a thin batter. Keep aside. How to proceed Heat the oil in a kadhai, dip a few spinach leaves at a time into the batter and deep-fry on a medium flame till they tur...

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...

Spicy Chaat - Calcutta Style A delightful chaat that will thrill you to the core – hold it in your hand, capture a whiff of the namkeens dipped in sweet and tangy chutneys and topped with choice spices, dip your fingers and lick the chutney, take a mouthful and lose yourself in this calcutta style spicy chaat. Soaking time:  3 to 4 hours Preparation Time:  15 mins Cooking Time:  30 mins Makes 4 servings Ingredients For The Pakodis 1/2 cup   urad dal (split black lentils)  with skin 1/4 cup   green moong dal (split green gram) with skin 4   green chillies  , roughly chopped 12   ginger (adrak) 1 tsp   nigella seeds (kalonji) 1/4 tsp   asafoetida (hing) salt  to taste oil  for deep-frying For The Papadis 1 cup   plain flour (maida) 1 tsp   carom seeds (ajwain) 1 tbsp   oil salt  to taste oil  for deep-frying For Serving 1 cup  fresh  curds (dahi) salt  to taste 20  bo...

Aloo Chaat ( Mumbai Roadside Recipes ) Aloo chaat, it’s a delight to watch the baby potato turn into something so exciting! tiny potatoes, marinated in indian spices and sautéed in oil, are served topped with delicious chaat toppings, moong and sev. Not an integral part of all chaat counters, but has a fan-following of its own. Preparation Time:  10 mins Cooking Time:  4 mins Makes 2 plates Ingredients For The Marinated Potatoes 1 1/4 cups   boiled , peeled and halved baby potatoes 3 tbsp   oil 1 tsp   chilli powder 2 tbsp   coriander-cumin seeds (dhania-jeera) powder 1/4 tsp   turmeric powder (haldi) 2 tsp   dried mango powder (amchur) 2 tsp   besan (bengal gram flour) salt  to taste 2 tbsp  finely  chopped coriander (dhania) Other Ingredients 1/2 cup   whisked fresh curds 2 tsp   garlic chutney 4 tsp   green chutney 2 tbsp   sweet chutney 2  pinches  cumin seeds (jeera) powder ...