Shahi Makhana Chaat

Love eating chaat this lotus seed or Makhana chaat will blow your mind . .

Makhana Chaat Recipe is a chaat made with makhanas, peanuts , spicy green chutney and sweet – tangy date tamarind chutney poured over a makhana yogurt mixture .

Mostly makhanas eaten during the Navratri fasts, you could also serve this Makhana Chaat as an appetizer at your dinner party or serve it as a tea time snack. 

Ingredients

1 1/2 cup Makhana

2 cup Yogurt

1 teaspoon Sugar

2 tablespoon Peanuts

Green chutney For drizzling

Date -Tamarind chutney For drizzling

Nuts(almonds,cashews,raisins) chopped Handfuls

Pomegranate For topping

Mango cubes For topping

Coriander For garnishing

Method

• Soak makhanas by adding  just enough water to cover them . Just 1/4 inch more than makhana level. Secondly after the makhanas becomes slightly soft , drain off excess water .

• Take yogurt in a bowl . Add sugar and whisk well .

• Put makhanas in jar or bowl . Add sweet yogurt. Drizzle green chutney and date tamarind chutney.

• Add nuts and mangoes cube .

• Sprinkle some pomegranate pearls and coriander on top .

• Serve immediately .


Sagoo chat in Potato cups

Sagoo(Sabudana) chaat recipe is an Indian delicacy served for breakfast or evening snack specially in vrat (fasting) . It is filling and healthy too .It is so delicious and can be have on any regular day .Its an easy to cook and less time taking . Here is quick recipe for sabudana chat in Potato cups.

Ingredients

3 Potato ( boiled)

2 tbsp sagoo (sabudana) , soaked for 4 hours

2 green chillies

4 tsp peanuts

1 cucumber , chopped

1 tomato , chopped

1 tsp cumin powder

Salt to taste

Coriander leaves

Pomegranate pearl

Method

1. Using a paring knife cut into the half  and scoop out the insides, leaving about a 1/4 inch for potato cups.

2. Shallow Fry until crisp both the sides .

3. Take a pan add water, make it boil then add sago, salt in it . When the sago boiled. Transfer into another bowl.

4. In a mixing bowl add sago, cucumber, tomato,peanut, green chillies, cumin powder, salt , coriander leaves .

5. Squeeze the lemon on the mixture.

6. Pour the mixture in Potato cups.

7. Garnish with pomegranate pearls and Serve.


Naaz-e-Kebab

A Nutritional, healthy , delightful Savory evening snack. This crispy kebab nourished with high fibre , minerals , vitamins and beta-carotene.

Ingredients

4 raw Bananas (boiled)
2 Potatoes (boiled)
1 tbsp oil 1 tsp Cumin Seeds
Salt to taste
½ tsp chilli powder
2 tsp finely chopped Ginger
2 tsp finely chopped Green Chillies

1tsp dry rose petals powder
2 tsp chopped Coriander
½ cup Green Peas (blanched)
½ cup mix veggies (capsicum, carrot, beans) fine chopped
1 tbsp chopped Coriander

Method  

1. Wash & trim the head & tail of raw bananas. Heat a pan with water and cook the raw bananas until soft. They will change color. This will take 5-7 mins. Once it cooked , keep it aside for cooling down and peel the skin .

2. Grate the cooked bananas.

3. Add potato ,green chili, ginger , salt, coriander leaves , rose petal powder,chilli powder, peas ,onions and other veggies.Mix together and knead a dough. Do not add water .

4 .Make small balls give them desire shape . Shallow fry them in oil on heavy tawa.

5. Serve hot with mint chutney .


Samak Ki Idlis

The recipes made during fasting /Vrat ka khana ,are often deep fried or shallow fried so we consume a lot of ghee or oil.These steamed samak Atta ki idli are very good as they are easy to digest and taste good,serve these samak ki idlis with healthy and delicious-fruit & nut chutney , coconut green chutney and tomato chutney.

Prep time- 10 min

Cooking time- 10 min

Type-vrat ka khana

Yields-12 idli

INGREDIENTS-

• Samak ka Atta- 1 cup

• Yogurt- 1/2 cup

• Spinach- 1/2 cup (purée)

• lemon juice- 1/2 tsp

• Ginger,chopped- 1tsp

• Salt- to taste

• Fruit salt- 1/2 tsp(optional)

Tempering-

• Cumin seeds- 3/4 tsp

• Cooking oil- 2 tsp

• Green chilies,chopped- 1.5 tsp

PROCEDURE-

1. Take a bowl and mix samak atta , curd and spinach puree.

2. Heat oil in a small pan and add cumin and chilies in the same pan and fry till cumin become golden in colour.

3. Add this tempering into samak mixture.

4. Add ginger,lemon juice and salt in the batter and stir well.

5. Boil enough water in the idli steamer and grease the idli mould with oil.

6. When water start boiling,mix fruit salt in the samak batter and immediately pour the idli batter in the moulds.

7. Cover the steamer and cook for 8-10 minutes.

8. Now switch off the flame and  remove the plates from the steamer after 5-8 minutes.

9. Now with a greased spoon scoop out the idlis.

10. Serve with coconut green chutney,tomato chutney or fruit and nut chutney.