Cantaloup Raita

1 C Cantaloup chunks

2 Chopped green chillies

3 Tbsp Curd/Yogurt

A pinch Chaat Masala

Salt (Optional)

It's very simple. In a bowl, mix everything together except Chaat masala.

Sprinkle chaat masala & Serve chilled.

This raita can be eaten even on Vrat/fasting day if salt & chaat masala is not used.

Tastes very yummy.

And now it goes to Maheswari's AFAM:Melon.

Protein packed Puris

Generally during weekends we take light dinner. But this saturday my son wanted to eat puris. I had some daal from lunch leftover. I wanted to use it up. This is how I used it.

Daal Puri


Ingredients:

1 Cup Whole wheat flour/Chapati flour, I used Nature Fresh
1/4 Cup Soya Flour,
1/2 Cup Chana Flour/Besan
1/2 Cup leftover cooked dal (any dal), I used masoor dal.
Salt to taste,
Oil for deep frying.


Method:

Mix together all the flours, salt & dal.
With minimum water knead into a semi-soft or chapati like dough.
Divide the dough in golf size balls.
Roll the puris.
Heat oil in a deep frying pan.
Fry the puris.
The puris turned out extremely crispy.
Maintained the same crisp till next day.
Serve with any curries or anything u like.
I served mine with Shrikhand & Aloo Gobhi, I will give the recipe some other time.



The Puris soaked very less oil as compared to the normal puris we make.
U can use any dal that's leftover with u even tadka dal.
I have not tried it with Makhani Dal yet if any one has tried pls. let me know how it tastes.

Fruit Custard

HAPPY MOTHER'S DAY TO ALL OF U.

My Mother's day special is Fruit Custard. Here is the simple recipe:

Ingredients:
1 Apple,
12 grapes each colour, green, red & black,
5 Strawberries
1 cup papaya & pineapple chunks,
4 cups Milk,
6 tsp Custard Powder,
Mango Pulp (Optional)
4 tbsp Sugar


Method:

Wash & cut all the fruits.
Prepare the custard according to the package directions.
Once the custard is cooled pour it on the fruits.
Refrigerate & serve chilled.

Note :
U can add jelly chunks also in the on the fruit custard.
If u like u can add mango pulp also in the custard once it is cold.

Ragda Pattice - Mumbai Street Chaat

Interesting....me too !!! started with blog. Many many thanks to my DH S who made this happen. Anyways lets start with the aamchi mumbai's favourite street chat Ragda Pattice.

Here comes the recipe so that you can still enjoy Mumbai favourite at your home outside Mumbai the Mumbai way still healthy & hygienic.





What u need:

For Ragda:
1 Cup Dried White/Yellow/Green Peas or Kaabuli Chana/Garbanzo Beans
Baking Soda (Optional)
1 Tbsp Cooking oil
1 Medium Onion
1 Small Tomato
1 tsp Ginger-Garlic Paste
1/2 tsp Turmeric Powder
1 tsp Red Chilli Powder
1/2 tsp Coriander/Dhania Powder
1/4 tsp Cumin/Jeera powder
1 tsp Chaat Masala
1 tsp Sabzi Masala (Optional)
Salt to taste

How to prepare:
Soak the peas/beans for 5-7 hours. Wash the soaked beans in 3-4 changes of water.
I used the white/yellow peas as the street hawkers of Mumbai use the peas. Take the peas in a pressure cooker add salt, haldi powder & soda if using and water.
Pressure cook the peas till soft.
In a pan heat oil, add ginger garlic paste, onion. Saute till onion turns pink.
Add tomato and saute till they turn soft. Add some salt. Make a thick paste of Haldi powder, chilli powder, Dhania-Jeera Powder, Chaat Masala and Sabzi Masala if using.
Add a cup of water and then the cooked peas. Cover & boil for a minute. Check for salt.
Ragda is ready.

Now comes the pattice:

Ingredients:
3 Medium Potatoes boiled
2 Bread slices or 1/2 cup bread crumbs
Salt to taste
Cilantro/Coriander Leaves
Oil for shallow frying.

Method:

Mash together all the ingredients. Make small balls of the mixture flatten the balls & shallow fry till golden brown.

Assembling:
In a plate/bowl, keep two pattice, top the ragda on it.
Sprinkle some green chutney & tamarind dates chutney.
Sprinkle some finely chopped onion & coriander leaves.
Some fine sev(available in indian store) & serve hot. ENJOY!!!!!!!!

Note: U can top it with some beaten curd/yogurt.