Chana Chaat:
Ingredients: Chickpeas, onions, tomatoes, green chilies, chaat masala, tamarind chutney, chopped coriander leaves, lemon juice.
Preparation: Rinse and drain canned chickpeas. Mix them with finely chopped onions, tomatoes, and green chilies. Add a sprinkle of chaat masala, tamarind chutney, and lemon juice. Garnish with chopped coriander leaves.
Vegetable Pakoras:
Ingredients: Chickpea flour (besan), mixed vegetables (such as potatoes, onions, spinach), spices (turmeric, cumin, coriander), salt, water, oil for frying.
Preparation: Slice vegetables thinly. Make a batter with chickpea flour, spices, and water. Dip the vegetables in the batter and deep fry until golden brown and crispy. Serve with mint chutney.
Chicken Biryani:
Ingredients: Basmati rice, chicken pieces, onions, tomatoes, yogurt, ginger-garlic paste, biryani masala, saffron, mint leaves, coriander leaves, ghee.
Preparation: Cook basmati rice separately. Sauté onions, tomatoes, and ginger-garlic paste. Add chicken pieces and cook until tender. Layer cooked rice and chicken mixture in a pot, garnish with saffron, mint, and coriander leaves. Cook on low heat until flavors meld together.
Dahi Vada:
Ingredients: Urad dal, yogurt, tamarind chutney, green chutney, roasted cumin powder, red chili powder, salt, oil for frying.
Preparation: Soak urad dal overnight, grind into a smooth batter. Fry small portions of batter into round vadas. Soak vadas in warm water, squeeze out excess water, and arrange in a serving dish. Pour beaten yogurt over vadas, drizzle with tamarind and green chutney, and sprinkle with spices.
Aloo Tikki:
Ingredients: Potatoes, green peas, bread crumbs, spices (cumin, coriander, garam masala), salt, oil for frying.
Preparation: Boil potatoes and mash them. Cook green peas and mix with mashed potatoes and spices. Shape the mixture into patties, coat with bread crumbs, and shallow fry until golden brown. Serve with mint chutney.
Paneer Tikka:
Ingredients: Paneer cubes, bell peppers, onions, yogurt, ginger-garlic paste, tandoori masala, lemon juice, oil.
Preparation: Marinate paneer cubes, bell peppers, and onions in yogurt, ginger-garlic paste, tandoori masala, and lemon juice. Skewer the marinated ingredients and grill until charred. Serve hot with mint chutney.
Masoor Dal Soup:
Ingredients: Red lentils (masoor dal), onions, tomatoes, garlic, ginger, spices (turmeric, cumin, coriander), salt, oil.
Preparation: Sauté onions, garlic, and ginger until golden brown. Add chopped tomatoes and spices, cook until tomatoes are soft. Add washed masoor dal and water, pressure cook until dal is soft and creamy. Garnish with chopped coriander leaves and serve hot.
Egg Curry:
Ingredients: Eggs, onions, tomatoes, ginger-garlic paste, spices (turmeric, cumin, coriander, garam masala), coconut milk, oil.
Preparation: Hard-boil eggs, peel and set aside. Sauté onions and ginger-garlic paste until golden brown. Add chopped tomatoes and spices, cook until oil separates. Add coconut milk and boiled eggs, simmer until flavors meld together. Garnish with chopped coriander leaves.
Pani Puri:
Ingredients: Puris (semolina or wheat), boiled chickpeas, chopped onions, tamarind chutney, green chutney, chaat masala, spicy water (pani), boondi.
Preparation: Make a hole in puris, stuff with boiled chickpeas, onions, and boondi. Dip filled puris in spicy water, top with tamarind and green chutney, sprinkle chaat masala, and serve immediately.
Fruit Chaat:
Ingredients: Assorted fruits (such as apples, bananas, oranges, grapes), chaat masala, black salt, lemon juice, chopped mint leaves.
Preparation: Peel and chop fruits into bite-sized pieces. Toss with chaat masala, black salt, lemon juice, and chopped mint leaves. Serve chilled.
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