Cutting Chai'k mates!

Puneri Misal Pav

Puneri Misal pav

Ingredients
2 cups mixed sprouts
1 tbsp tamarind pulp or 3-4 kokum
1 medium sized potato chopped fine
1 tomato chopped fine l 2 tbsp chilli powder
2 pinches asafetida (hing)
1 tsp cumin seed
1 tsp mustard seed
10-12 curry leaves chopped
1-2 medium sized onion chopped
1.5 tbsp oil
1-2 green chillies chopped finely
1 tbsp ginger-garlic paste
1 tbsp goda masala
1 tsp coriander powder
1 tsp roasted cumin powder
1 tsp garam masala powder
2 cups water
1 tsp sugar
 salt

Method
Rinse mixed sprouts in a vessel with water. Then  wash under running water and strain. Put the mixed sprouts in a cooker with diced potato cubes, tomatoes, turmeric powder, red chili powder, salt and asafetida.

Pressure cook up to 3 whistles with 3 cups water. Heat oil in a vessel. Add mustard seed, cumin seed and wait until they crackle. Add rest of asafetida and half of curry leaves. Sauté onion until they change colour to light brown. Also add sugar and salt.

Now add the rest of curry leaves and green chilies. Put ginger-garlic paste. Fry until the raw smell diminishes. Add spice powder. Combine well. Pour tamarind pulp. Fry until the raw smell diminishes. Combine well. Fry for 2 mins. Add boiled sprouts mixture. Add water left in the cooker if any or add water separately and cook till gravy thickens.

Assembling
You could butter pav or fry in oil for 30 seconds each side. Pour sprouts gravy half on the serving dish. Sprinkle some chopped onion, tomatoes, mixed Mixture and lime wedges and serve misal pav with buttered pav.

— Recipe courtesy head chef Sombir Chaudary, The Open Box

Kanda Bhajji

Kanda Bhajji
Ingredients: Onion rings 140 gm, besan 2 tbsp, riceflour 1 tbsp, cornflour 1 tbsp, degi mirch 1 tsp, ajwain a pinch, turmeric powder ½ tsp, hing a pinch, salt to taste, ginger chopped 5 gm, green chilli chopped 5 gm, coriander chopped 3 gm, oil for frying.
For garnishing:  Mint and coriander chutney and Thecha masala

Method: In a bowl, add onion rings and other ingredients. Mix well. Add water to coat onion rings with masala. Collect 30 gm pieces in hand and shape into a flat roundel. Deep fry at 180C until golden brown and crispy. Pat dry and remove excess oil. Serve on a platter with chutney and sprinkle thecha masala.

Irani Tea
Ingredients: Water 180 ml, milk 180 ml, tea powder (Brooke bond red label) 10 gm, milkmaid 1 tsp

Method: Make a decoction of tea powder by adding 180 ml water into 3 tsp tea powder. Cover vessel and boil for 5- 8 minutes on low heat until left with half cup of filtered decoction. Boil 180 ml whole milk till reduced to 90 ml. Add one tbsp milkmaid, boil till it mixes completely, and makes it thick. Stir it frequently, add half cup of filtered tea decoction with reduced milk and Irani chai is ready to serve.

— Recipe courtesy, Chef Manbeer, Sodabottleopenerwala

Makai ke Phool ki Kachori

Makai ke Phool ki Kachori
Ingredients: Corn 50 gm, Shruti jeera powder 20 gm, coriander leaf (chopped) 20gm, Kasmiri chilly powder 5 gm, garam masala 5 gm, green peas (chopped) 50 gm, black peppercorns 2 gm, Ajwain 2 gm, salt 5 gm, wonton sheets 3 nos

Method: Mix all ingredients well and add ajwain, peppercorns, salt, coriander leaves and mix well and cook till mixture is little dark. Set aside to cool. Take a wonton sheet and pour mixture make a Kachori Phool. Heat oil in a deep pan. Deep fry until golden on both sides. Serve hot with chutney or ketchup.

— Recipe courtesy Chef Shaikh Ishtekhar Mohammed, Indian Kitchen

Peeli Mirch Adrak wali Machhi

Peeli Mirch Adrak wali Machhi

Ingredients    
Basa fillet 200 gm, garlic paste 3 gm, ginger paste 5 gm,  yellow chilly powder 3 gm, black pepper crushed 2 gm, lime juice 2 ml  

Method: Marinate all ingredients with Basa, set aside for an hour. Barbecue the fish and serve with onion rings.

— Recipe courtesy Chef Jehangir Jamula, Glocal Junction

Chilli Bhajji

Chilli Bhajji
Ingredients: 40 gm potatoes, 40 gm cottage cheese, Oregano and salt for seasoning, 5 gm chopped onions, 20 gm cream cheese, 4 chillies

Method: Mix boiled and mashed potatoes with mashed cottage cheese. Season with salt and dry oregano. Add finely chopped onions and if you have cream cheese, add to mixture. Keep aside. Prepare chillies. Slit four carefully down the middle and remove seeds. Leave a few in if you prefer things a little hotter. Mix equal parts boiled and mashed potatoes, with mashed cottage cheese. Season with salt and dry oregano. Add finely chopped onions if you like the taste and zing. Pour water into a cup of gram four and make a batter and season with salt. Heat oil, dip stuffed chillies in batter, fry until golden. Eat hot, with a masala tea pairing.

— Recipe courtesy, Gaurav Saria, Tea master and Chef at Infinitea

Rasagulle ke pakode

Rasagulle ke pakode
Ingredients: 1 cup besan/gram flour, 1 inch ginger, grated, 1 green chilli (chopped), 2 tbsp coriander leaves (chopped), 2 to 3 pinch baking soda, water as required for a flowing batter and salt and oil for deep frying

Method: Mix the ingredients except oil in a mixing bowl. Stir with a spoon or wired whisk, to make a smooth and lump free batter. Heat oil in a kadai. When the oil become medium hot, drop spoonfuls of the batter in hot oil. Roll the squeezed rasagulle in the barter and drop in hot oil. Fry the pakoras till golden and crisp. Cut it into half, garnish with chutney and chat masala. Serve pakoras hot with coriander chutney or tomato sauce.

— Recipe courtesy Raj Sethia, Gangotree Sweets