Chutneys for Chaat, Pani Puri Water

These recipes are all Mina's

When she makes the chutneys, she never adds water, instead she adds Lemon Juice so the chutneys last a long time.

All of these last two to three weeks in the fridge and nearly 6 months in the freezer.

But, if you take it out to thaw from the freezer, use it right away.

My friend Veena, makes the chutneys, fills them up in an ice cube tray and has bhel whenever she feels like it, That is a good idea, tooo!!

Green Chutney

Makes about 2 cups of thick chutney. To use, take a tablespoonful and add two to three tablespoons of water to make it thin and then use.

Coriander - 3 Cups (filled tightly in measuring cup)

(Cleaned, Washed, drained and dabbed with a paper towel to take out excess water

Raw Peanuts (Shelled) 2 Cups

Green Chillies - 12 Washed and dried (add more if you want spicier)

Lemons - 2 to 3 (squeeze out the juice and discard the seeds)

Salt - as needed for taste

Grind everything together, to form a smooth thick paste....

Sweet Chutney

This recipe makes 4 cups of Sweet Chutney!

Dates - about 3 cups (pressure cooked with 1/4 cup water)

Thick Tamarind water - about 1 cup

Jaggery or sugar - to taste

Salt - to taste

Chili Powder - roasted - 1 teaspoon

Jeera Powder - roasted- 1/2 teaspoon

Grind everything together, to form a smooth thick paste....

When you taste this, it should taste both sour and sweet at the same time (Khatta Meeta)

Garlic Chutney

Garlic - Cloves from 6 to 7 garlics

Red Chili - Equalling the amount of Garlic

Salt -as needed

Lime juice - to make it easier to grind

Dhania Jeera Powder - as needed

Again mix it all to make a smooth paste....

Just add a dab of this to your Chaat to experience the pungent taste

I don't have a picture of this, I will post the picture, when I make this next time)

Pani Puri Water (Look for this picture in Harshi;s Pani Puri Water Picture)

Pudina (Mint) leaves - 2 Cups (filled tightly in measuring cup)

(Cleaned, Washed, drained and dabbed with a paper towel to take out excess water

Green Chillies - 4 or more if you need this spicier

Lemon Juice - 3 or 4 tablespoons

Coriander - 1 cup (filled tightly in measuring cup)

(Cleaned, Washed, drained and dabbed with a paper towel to take out excess water

Black Salt - 1/2 Teaspoon

Salt - to taste

Grind everything together, to form a smooth thick paste....

When you taste this, it should taste kind of salty with an after taste

Again, this is very thick, you should just take a tablespoon of this paste and add up to 3 or 4 cups of ice cold water and then use it...

Califlower and Edamame with Mint and Ginger

I wanted to finish the mint leaves leftover from making the salad.

You need

Mint Leaves - 8 or 9 Washed

Ginger - an inch piece, peeled and chopped

Grind them both to a fine paste, add 1/4 cup water...

To Make the Subji

Canola Oil - 1 Teaspoon

Jeera - 1 Teaspoon

Cauliflower - 1, cut in flowers

Frozen Edamame - About 1 and 1/2 cups

Salt - as needed

Method

---> In a Pan, add the oil on a medium fire and then add the jeera

---> Once it sizzles, add the mint and ginger paste you made

--->Then add the cauliflower and kind of coat the mint mixture all over, so that all of the pieces get the mint on them

---> Now add the Edamame

---> Cover and cook, make sure the water is always there otherwide it will get burnt

--->Once the water is all evaporated, the cauliflower and the edamame should be cooked, turn the stove off and add some salt to taste.

[If you want, you can add some chili powder or green chillies to make it spicier.]

I served this with Rotis and Sprouted Mung and Masoor Dal.

Aloo + Methi + Pudina Paratha

In the last two times I made Alu Paratha, I have always added Methi to it. I think the next time I make it will be just plain Alu Paratha, so anyway, lets come to the recipe...

You will need

5 Medium sized Potatoes - Pressure cooked, and mashed very well

1 Bunch Methi- Washed 3 times and then Chopped finely (just the leaves, not the stalk)

1 Bunch Mint Leaves (just two handfuls of Pudina leaves) again washed 3 times and chopped fine

1 handful of Coriander leaves - Washed and Chopped

1 Teaspoon Chili Powder

1 Teaspoon Paratha Masala (See Note **)

1/2 Teaspoon Turmeric Powder

1 and 1/2 Teaspoon Salt

Note ** I bought this on a sudden whim, actually this is just a mixture of Coriander Powder, Cumin Powder and garam Masala and they have added a little bit Onion Powder. I usually don't buy this masala at all, but since I bought his, I have to use it :(

Make Roti Dough

Method

--->add the Masalas to the Mashed Potatoes and taste for salt.

--->Add the Chopped Herbs to this potato mixture

---> Mix well and taste for salt again

---> Roll a thick roti. Make a small ball of the Potato mixture nad place on it

--->Cover the potato mixture and fold down all sides well

--->Roll carefully and slowly, so as to not let the mixture out

--->Put on a Tawa, and please look to my Paneer Paratha instructions as to how to cook this.

Eat hot with some pickle on the side... Enjoy!