ACHARI ALOO CHAT (Potato Chaat)

Achari aloo is a very popular snack recipe and one of my favourite. The best way to enjoy potatoes is to make this spicy Achari aloo chaat and it can be ready so quickly with a few ingredients.

Ingredients

1. Baby potatoes - 10-12
2. Cumin seeds - 1 tsp
3. Mustard seeds - 1/2 tsp
4. Fenugreek seeds - 1/2 tsp
5. Fennel seeds - 1/2 tsp
6. Hing 1/3 tsp
7. Nigella seeds - 1/2 tsp
8. Dry red chilli - 1
9. Coriander leaves
10. Mumbai Sev / bhujia - 2-3 tsp
11. Curd - 2 tsp
12. Green chutney
13. Tamarind chutney
14. Oil
15. Salt to taste

Process

1. To start with, dry roast the cumin seeds and all other seeds mentioned in the ingredients along with dry red chilli. Grind into powder, not very fine powder.

2. Boil the baby potatoes and cool it down and remove skin. Make small dots using a tooth pick or fork. 

3. Now heat oil in a pan and add mustard oil. Heat up the oil and add potatoes and fry them for 2-3 minutes. Once they are properly fried add this prepared masala and cook for few more minutes. You can serve this Achari aloo with roti paratha also.

4. For making the chaat, place the Achari aloo on a serving dish, spread curd, green chutney (recipe on my blog), tamarind chutney (recipe on my blog) and Mumbai sev. Serve immediately.

Mint Orange Basil Lemonade

This is a simple beverage recipe that takes only minutes to prepare and includes key ingredients for natural detoxification including lemon juice, orange juice, mint and black pepper with a spoonful of basil seeds. Its refreshing and energizing. So give it a try for the little boost we all need from time to time. This cooler can also be served as a welcome drink to guests and in this pandemic when we need to consume a lot of water, you can surely add this to your diet chat on regular basis.

Ingredients

1. Lemon juice - 1/2 cup (from fresh lime)
2. Orange juice - 1/2 cup (from freshly squeezed oranges) 
3. Mint leaves - 3-4
4. Honey - 2 tsp (for 2 glasses)
5. Black pepper - 1/2 tsp
6. Basil seeds - 1 tsp (soaked)
7. Pink Salt - 1 tsp
8. Finely chopped oranges & lemons for garnishing

Process

1. In a blender jar add all the ingredients and blend it till everything is incorporated.

2. Add soaked basil seeds in this juice and mix well.

3. Pour in serving glass and garnish with sliced orange and lemon and mint leaves.

MANGO SHAKE WITH BASIL SEEDS

Super yummy and kids favourite summer special drink is Mango shake, isn't it? What if we add some more healthy stuffs in this drink? 

So, here I have added Basil / Sabja seeds. The health benefits of basil seeds include the ability to improve digestive health, aid in weight loss, regulating blood sugar, cooling the body, relieving stress, reducing inflammation and preventing certain infections. They are particularly used as an addition to beverages and desserts. The simplest thing you can do is soak two teaspoons of Sabja seeds in water and drink it every day. They can also be added to sherbets, falooda, smoothies or shakes for added benefits.

Ingredients

1. Mango - 2 (of sweet taste)
2. Basil / Sabja seeds - 2 tsp
3. Milk - 1/2 cup
4. Sugar - if required (depends on the taste of the mango)
5. Ice cube - 4-5

Process

1. In a bowl add water and soak Sabja seeds for one hour.

2. In a blender, add chilled milk, mango pieces, ice cubes and sugar. Blend it to desired consistency. 

3. Add the soaked Sabja seeds and mix well. 

4. Pour this mango shake in serving glasses till you have enough space at the top for some more Sabja seeds and mango pieces. I have used few mint leaves for garnishing. Serve the chilled Mango shake immediately. 

Note - Chia seeds and Sabja seeds are not same. 

STUFFED MANGO KULFI

Summers are incomplete without Mangoes. This summer try out this yummilicious Stuffed Mango Kulfi, I saw this recipe video of Master Chef Kunal Kapoor years back and since then wanted to have this and finally here it is. Its quite tricky to make but my first attempt seems to be a successful one. 

Ingredients

1. Milk - 1/2 litre (for 2 Mangoes)
2. Mango - 2
3. Sugar - half cup (depends on the sweetness of your mango)
4. Condensed milk - 1/2 cup
5. Pista / almond or any dry fruits - handful 

Process

1. Cut the top of mangoes and do not throw the top as we have to use it later.

2. Make incisions around the kernels. Hold the kernel, twist it and remove it. You can also use fork or spoon for doing this. Keep the mangoes aside.

3. Heat milk in a pan, let it reduce to half. Add sugar and condensed milk. Add some chopped dry fruits also (optional). Once the kulfi mixture is ready, let it cool completely.

4. Add the kulfi mixture in the hollow mango shells and put the mango cap back. Keep it in the freezer for 7-8 hours or overnight until kulfi sets.

5. Once frozen, remove and peel the mango and then slice. Garnish with pista, almond or any dry fruits of your choice and serve it frozen. 

NOTE  : You can check out the recipe reel on my Instagram page @romisrecipe

PANIYARAM or PADDU

Paniyaram are ball shaped dumplings made with fermented rice and urad dal batter. These are one of the everyday breakfast foods from South Indian Cuisine. To make these, a special pan is used, known as Paniyaram pan or Aebleskiver Pan. Paniyaram is very easy to make if you already have leftover idli or dosa batter at home. I had leftover Dosa batter at home and I just added a few spices in the batter and made these. Also, there are versions where the spices are tempered and then added to the batter. 

Ingredients

1. Dosa batter - 2 cup
2. Onion - 1 finely chopped
3. Green chillies - 1-2 finely chopped
4. Ginger - 1 inch finely chopped
5. Asafetida (hing) 1 pinch
6. Black pepper (crushed) - 1/2 tea spoon
7. Salt to taste
8. Red chilli powder - 1/3 tea spoon
9. Curry leaves - 2 tsp - chopped
10. Grated coconut - 1/2 cup
11. Oil - as required

Process

1. For making the batter, take the dosa batter in a bowl. Add chopped onions, chillies, coconut and other spices and mix well. Add salt if required. If the batter looks thick you can add some water. Combine well.

2. Heat the paniyaram pan, add few drops of oil on each mould. Pour spoonful of batter occupying 3/4 of the mould. Allow the batter to cook for 2-3 minutes on low medium heat. Then turn each paniyaram with the help of wooden skewer or spoon and allow the other side to get cooked and crisp.

3. Repeat the same process with the remaining batter.

4. Serve hot with coconut chutney. 

MUSKMELON MILK SHAKE

Muskmelon or kharbuja is a tropical, juice, sweet and succulent fruit whish is loaded with nutrients and has many health benefits. It aids in weight loss, good for eyesight, treats kidney stones, boosts immunity. Muskmelon milkshake makes one of the best summer drinks for the kids. Personally I do not like this fruit very much, so I keep trying and making some healthy drinks or milkshakes so that we all can get the health benefits of this summer fruits. 

Ingredients

1. Muskmelon - 1
2. Milk - 1 cup
3. Sugar or honey (if required only)
4. Ice cubes - 2-3
5. Ice cream (optional) for garnishing
6. Dry fruits - chopped - for topping

Process

1. Wash the muskmelon and peel properly. Cut into cubes. (In the picture you can see, I have not peeled the muskmelon, rather used the sell as the serving glass)

2. In a blender, add all the muskmelon pieces, then add milk (chilled). Add sugar or honey if required. Also add the ice cubes and blend them all together.

3. Pour in serving glasses, top with ice-creams (optional) and garnish with chopped dry fruits. 

MANGO CHIA POPSICLES

A perfect summer treat to the family. These Mango Chia Popsicles are such a delight to my family. They are healthy, vegan, naturally sweetened and perfect for kids and everyone. And really effortless, all you need to do is have patience. 

Ingredients

1. Chia seeds - 2 tsp cup
2. Mango - 1 (puree)
3. Almond milk - 1 cup
4. Maple syrup of honey - 1 tsp
5. Almonds or nuts of your choice - for garnishing

Process

1. In a bowl add milk and honey or maple syrup whichever you are using, Mix well with a spoon. Now add chia seeds to this mixture and mix till everything is well combined. Keep this mixture in the refrigerator overnight or minimum 5-6 hours. The simple way how you make your chia seed pudding.

2. When the chia pudding is ready, in the popsicle mould, pour mango puree first and then pour this chia pudding mixture and put it in the fridge again at least for 5-6 hours.

3. Before serving, sprinkle chopped nuts / almond over the popsicles and serve chilled. 

PHIRNI with Chocolate Toppings

Phirni is an Indian rice pudding made by cooking ground rice with milk. It is a rice pudding made using rice and usually flavored with saffron and garnished with lots of nuts and saffron . Unlike normal "Payesh" which uses whole rice, phirni uses ground rice and therefore, it is quick to make. I have garnished the Phirni with some chocolate chips to give some extra twist. Here is my version of easy recipe.

Ingredients:

1. Milk - 1 litre (full cream milk)

2. Rice - 1/3 cup

3. Saffron - 1 pinch

4. Sugar - as per taste

5. Chocolate chips - for garnishing

Process:

1. Wash and soak rice for an hour. Drain the water and blend the rice in a blender to make a coarse powder.

2. In a heavy bottom pan, add milk and let the milk come to boil. Add the powdered rice and saffron to the milk. Keep stirring the phirni throughout while cooking, otherwise the rice will stick at the bottom of the pan.

3. Simmer the heat and cool till the milk is reduced to 1/2 and phirni has reached the desired consistency. (Note : the phirni will further thicken on cooling)

4. Add sugar and cook for a minute before switching off the heat. Let the phirni cool down in room temperature.

5. Transfer the phirni in earthen bowls (if not available, use regular bowls) and garnish with chocolate chips and let it chill for a few hours before serving. 

POHA CUTLET || CHIRER CHOP

Chire or flattened rice or poha is rice which has been beaten into flat light dry flakes. It is an easily digestible form of raw rice which swells when liquids are added to it. It is a breakfast staple in several states in Eastern India. If flattened rice is not a staple in your pantry, simply replace it with left over rice or grain that absorbs liquid well, and you will have a delightful snack to serve at tea time. 

Ingredients

1. Poha or Flattened rice - 2/3 cup
2. Onion - 1 chopped
3. Ginger - 1/2 inch finely chopped
4. Coriander leaves - finely chopped
5. Potato - 1 (boiled and mashed)
6. Green chilli - 1-2 finely chopped
7. Salt to taste
8. Chat masala - 1/2 tsp
9. Breadcrumbs 
10. Oil for frying

Process

1. Wash poha two to three times, drain off the water and keep aside. 

2. Add mashed potato, onion, ginger, coriander leaves, green chilli, salt and chat masala to the poha and mix them well.

3. Make small cutlet sized balls and place them in a plate. 

4. In a plate, place breadcrumbs. Once all the cutlets are shaped, cover them with breadcrumbs properly and keep aside, they are now ready to fry.

5. Heat the oil in a frying pan. When the oil is hot enough reduce the heat and drop the cutlets. Cook them over medium heat for about 3-4 minutes on each side, until they look golden brown on either side.

6. Serve hot with ketchup or any tangy chutney of your choice.

ROSOGOLLAR PAYESH

Rosogollar Payesh or kheer is a traditional Bengali delicious milk pudding made with a very few ingredients and spongy rosogollas. Payesh is generally made to celebrate any festival on Bengali houses. I have prepared this to celebrate Mothers day this year. 

Ingredients:

1. Rosogolla - 4-6  
2. Milk - 2 cup
3. Cardamom powder - 1/2 tsp
4. Nuts (any nuts of your choice) - 1 tsp (finely chopped)
5. Rose petals - for garnishing

Process:   

  

1. Pour milk in heavy bottom kadhai and let it cook on low flame, stirring occasionally. Add condensed milk, cardamom powder and stir continuously till you get the perfect thick consistency.

2. Now squeeze out lightly the syrup from rosogollas and add them gently to the kheer, you can also divide them into two pieces, I have kept them as whole. Add the dry fruits of your choice. The Rosogollar payesh is ready.

Garnish with some rose petals and serve warm or chilled