Tangy Lemon Bhel Chat with lays chips

Bhel Puri is one of my favorite Snack.it is a  famous North Indian Street food chat recipe.  I prepared a simple and tangy lemon bhel with lays ships. I am sure that the  kids will love this chat.

Serves : 2

Ingredients

Lemon bhel   - ½ cup

Chopped Onion – 1 no

Chopped green chilli – 1 no

Boiled Potato cubed – 1 no

Lace Chips  -  1 packet

Roasted Peanut – 1 tbspn

Dates ,Tamarind chutney  - 3 tbspn

Mint ,Tamarind chutney – 3 tbspn

Mango powd – 2 pinch

Chat masala –  ¼ tspn

Method

In a large bowl Mix the above said ingredients, serve immediately with masala chai or any health drink.

 Chut Phat [ Quickly] Snack Is Ready To Eat ! 

The Amazing mouthwatering taste of bhel puri with  tangy sauces,Usually in Bhel Puri they use Papadi so Instead of papadi i have used lays chips.

Linking to Nithu’s Heathy  food for healthy kids –Healthy  chat  for kids

Boiled Peanut Chat

Boiled Peanut chat/salad

Ingredients

Boiled Peanut – ½ cup

Chopped carrot – 1 tbpsn

Chopped cucumber – 1 tbspn

Salt – ¼ tspn

Mango pwd – ¼ tspn

Sugar – ¼ tspn

Lemon juice – ½ tspn

Chat masala  - ½ tspn

 Coriander leaves - few

Method

In a large bowl Mix above said ingredients , sprinkle the chat masala and serve immediately .

Garnishing with coriander leaves. Serve it with any healthy juice or smoothie.  Great filling for kids and adults 

 Linking to Nithu’s Heathy  food for healthy kids –Healthy  chat  forkids

Moong Dhal Carrot Chat

 Moong dhal carrot chat

Ingredients

moong dhal – 2 tsbpn

Chopped carrot  - 1 tbspn

Chopped green mango – 1 tbspn

Pepper – ½ tspn

Lemon juice – ½ tspn

Sugar – 1 pinch

Method

 Soak moong dhal for about 8 to 10 hours. Drain the water and mix it with  above said ingredients and keep in refrigerator for ½ hour and serve it with any healthy juice or smoothie

Linking to Nithu’s Heathy  food for healthy kids –Healthy  chat  for kids

Crispy Aloo Jeera

Aloo Jeera : Serves : 1

Preparation time – 4 mintues

Cooking time : 8 minutes

Ingredients

Potato - 1 medium (peeled and cut into small cubes)

For tempering

Oil - 1 tspn

Curry leaves - few

Cumin - 1 tspn

Asafetida - pinch

kasmiri red chili powder – ¾  tspn

salt - to taste

 Method

In a wide non stick pan heat oil temper the cumin, curry leaves, asafetida  and add cubed potato

fry the mixture for 2 minutes

Sprinkle chilli powder and salt mix well close the lid and cook for 3 minutes and open the lid roast fry for 3 minutes. 

 Crispy Aloo Jeera Ready to serve with curd rice

Potato fry is my all time favourite, I will prepare it in many ways one of the variety is this crispy Aloo jeera. It is very well goes with plain rice, curd rice, lemon rice, etc…….

Linking to kalyani’s magic mingle cooking two ingredients with potato and cumin hosted by pradnya & nithu's Healthy food for healthy kids chat recipes and Julie's EP Series Herbs & Spices Asafoetida, fennel hosted by Divya's Culinary  

Gulab Jamun - SNC-2

Gulab Jamoon is traditional Indian sweet,

Ingredients

Nido Milk Powder  - 200 gram

Fine Soji – 1 tspn

Maida (plain flour ) or Wheat Flour – 1 tpsn

Baking powder  - 1 tspn(small tspn)

Milk – required qty

Ghee

For sugar syrup

Sugar – 400 gram

Water

Whole green cardamom – 2

Saffron – few

Red food colour – 1 pinch (optional)

Garnishing 

Pista Flakes 

For Frying

OIl + Ghee

Method

First prepare the sugar syrup , Heat water  in pan add sugar, cardamom, saffron, rose water boil for 5 to 7 minutes. Keep aside.

 In a bowl add Milk powder,soji,maida,baking powder and add little milk and make a soft dough. Keep aside for 5 minutes

Knead the dough nicely , apply ghee in your palm make small gooseberry size balls  roll it round shape

Heat ghee + oil, keep medium heat fry all the balls till golden brown.

Put all the balls and nuts into sugar syrup and allow to soak for 1 hour.

Granishing with Pista flakes.

Jaleela's Tips:  Its a very good medicine for dysentery (loose motion)
Please See My Gulab Jamun Post in Tamil verson

Divya Started this Snc (south vs North) and (North vs South) I am a part of south group. Last Month I couldn't find time , this month challenge I posted this Gulab Janum in my verson.

I belong to Southern Group , I am Linking  this recipe snc Youtocan cook Indian food Divya's South vs North hosted by Pallavi ,to North group challenge.

Also linking to 

Linking to Lets party event hosted by preeti - lets party feast celebration diwali, UK rasoi - what my cuppa,  cooksjoy's diwali base event ,   Jaguriti's Grand Festive feast 
Cooklikepriya 60 Christmas Event, 

                                                                             ***********************

Cookbookjaleela completes two years ,There are 177 posts in this blog now, Thanks for all your support. 

Black and White Sesame Seeds Gujiya (Sweet Somasi)

Black and white sesame seeds gujiya (Sweet Somasi)

 In Islamic tradition, during Ramadan’s 30 days,  variety of snacks are prepared.  Samosas, cutlets, bajji , bonda,  sweet gujiyas, and vadais are  among them.

INGREDIENTS:

FOR PREPARING THE DOUGH:

Maida (all purpose flour) – 250 grams

Sooji (rava)  – 50 grams

Sugar – 2 tspn

butter or Dalda – 1 tbspn

Salt to taste

Water

Bicarbonate soda – ¼ tspn

FOR FILLING

Roasted black sesame seeds – 1 tbspn

Roasted  white sesame seeds – 2 tbspn

Grated Coconut – 1 cup

Sugar  - ¾ cup

Ghee 1 tspn

Chopped cashew nut  and badam – 2 tbspn

Method

In a wide bowl, mix the  Maida,   sooji, sugar, butter salt and water.  Prepare a  soft dough with those ingredients.  Cover it with a wet cloth for 1 to 3 hours.

Heat a non stick pan add ghee and fry all the filling ingredients and let it cool.

Make small lemon size balls and roll  it in maida , as needed.  Make a the balls in to a flat rotis ( like puris) .  Place the flattened dough in a gujiya maker.  Keep 1 heaped teaspoon of the prepared sesame  filling  in the center .   Now use the  the gujiya maker  to fold  and press it down .  Remove the excess dough.  

Heat  oil in a pan over medium heat.   Fry all the gujiyas, golden brown.

Serve them hot 

You can also use different type of fillings and make the gujiyas. ( like Kuskus gujiya, Potato halwa, mutton or chicken  kheema gujiyas, vegetable  gujiyas.Atta corn gujiya) 

Jaleela's tips

You can also freeze the gujiyas before frying them. You can thaw them before frying  and serve them  hot.   For crispiness after frying the gujiya,  don’t close the pot with lid.  Leave it aside for  two hours and let it cool. 

You can store it in an air tight container

Julie's Ep series herbs hosted by Now serving priya and vijayalakshmi danaraj's virunthu unna vaangka feast for guru,

Linking to Lets party event hosted by preeti - lets party feast celebration diwali, Lets cook for halloween at simplsensationalfood, UK rasoi - what my cuppa,  cooksjoy's diwali base event ,  Viji's virunthu unna vaangka.. Feast for Guru , Anuzhealthykitchen's happy halloween event , Srivalli's kids delight hosted by rascook ,Gayathri's walk through memery lane hosted by preethi


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7.3.13
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Linking to Sky Watch Friday

Happy Eid ul Adha

Hai, Blog Friends Wish you all and your family a very happy Eid ul Adha

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