Spicy Chana Chaat

Iftar manu is considered incomplete without spicy snacks. Try out this spicy Chana Chat, in which crunchy papri is also added.

Ingredients

Chickpeas ½ kg (boiled)
Yogurt ½ kg
Potatoes 2 (boiled and cubed)
Red chilies 6 (whole)
Boondi (tiny gram flour dumplings) 1 cup (soaked)
Tamarind pulp ½ cup
Whole coriander 1 tsp
Cumin seeds 1 tsp
Carom seeds 1 tsp
Green chili paste 1 tbsp
Cumin 2 tsp (roasted)
Salt ½ tsp
Onion as required (chopped)
Tomato as required (cubed)
Green chilies as required (chopped) (use less if you want it mild hot)
Coriander leaves as required (chopped)
Mint leaves as required (chopped)

Cooking Directions
Beat yogurt with cumin, green chili paste and salt.
In a serving bowl spread boiled chickpeas, top with beaten yogurt.
Now top with soaked Boondi and potatoes.
Now spread tamarind pulp, onion, tomatoes, green chilies, coriander leaves and mint leaves on top.
Toast together red chilies, cumin seeds, coriander seeds and carom seeds.
Grind finely and sprinkle on top of chaat.

Southern Style Fried Chicken

Try this amazing recipe and don't forget to share your feedback with us!

Ingredients:
2 chicken drumsticks, skin on
2 chicken thighs, skin on, bone in
3 to 4 cups milk
2 1/4 cups Latif Cooking Oil, for frying
1 tablespoon plus 1 teaspoon salt
3/4 cup all-purpose flour
1 teaspoon cayenne pepper
1 egg, beaten

Directions:
In a medium pan, place chicken and cover with milk. Cover with plastic wrap and refrigerate for 2 hours to overnight. This helps tenderize the meat, but is optional

In a large saucepan over a medium-high heat, using tongs, transfer chicken into pot, then pour in the milk. Bring milk to a boil, then reduce heat to medium-low allowing to simmer until the chicken is cooked through entirely, about 20 minutes. Remove the chicken from the milk, and place on a rack to cool. Allow them to sit until warm about 15 minutes, and then pat dry using a kitchen towel.

Heat Latif Cooking Oil in oven over high heat just until it's nearly at the smoking point around 325 degrees F.

In a large zip-lock bag, add salt, flour, cayenne pepper, shake to combine.

In a medium bowl, beat 1 egg.

Place each piece of chicken, 1 at a time, in the bag and shake to coat the chicken. Then dip chicken into the egg to coat. Place the chicken back into the flour to coat for a second time. Repeat this method on remaining 3 pieces of chicken.

Gently drop each piece of chicken into hot oil, allowing the skin to crisp and turn golden brown in color, about 1 minute per side. Remove from the oil and transfer to a paper towel lined plate. Serve immediately.

Lemon Water Recipe

In this summer when you are also fasting, you need some refreshing drinks like lemon water in your iftar time as it can help you to recover your energy and make you fit. Just try it out!

Ingredients: 

Lemon juice 4 tbsp
Water ½ liter
Salt 1 pinch

Method:

Mix all the ingredients and add some ice to enjoy lemon water!

Mini Cauliflower Pizzas

Cauliflowers just got tastier! Have you tried this yet?

INGREDIENTS
1 large head cauliflower (about 4 cups shredded)

2 large eggs
3 cups shredded mozzarella cheese
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons garlic powder
1 cup pizza sauce
12 fresh basil leaves
1 tomato, sliced into 12 rounds
1/4 cup finely shredded Parmesan cheese

DIRECTIONS
Using a box grater or a food processor, shred cauliflower into crumbles. Reserve 4 cups; store the remainder in the fridge or freezer for future pizzas.
Cook cauliflower in microwave in a large microwave-safe bowl for 8 minutes. Allow to cool 10 minutes.
Add eggs, 2 cups shredded mozzarella cheese, oregano, basil and garlic powder and stir to combine. Preheat oven to 450°F.
Lightly grease 2 baking sheets (or pizza pans); divide mixture into 12 balls. Place balls on sheets and pat each into a thin round about 4 inches wide. Bake in oven 15 minutes until golden brown (the edges might be charred; this is OK).
Remove sheets from oven and heat broiler. Top each mini crust with pizza sauce, basil leaves, remaining mozzarella and Parmesan cheeses and tomato slices.
Broil pizzas until cheese is melted and tomatoes are slightly roasted, about 5 minutes. Remove from oven and let cool 5 minutes before serving.

Spicy Chili Chicken:

Try this delicious recipe of Spicy Chilli Chicken and don't forget to share your feedback with us.

INGREDIENTS

• 2 lbs boneless chicken (cut into 1 1/2 inch square pieces)
• 3 tablespoons tandoori spice mix
• 4 tablespoons lemon juice
• 1/2 jalapeno (sliced)
• 4 leaves curry leaves (kari patta)
• 1 1/4 tablespoons red food coloring
• 2 tablespoons red chili paste
• 1 teaspoon Mithoo Cooking Oil

DIRECTIONS

• In a pan add the chicken & stir fry till its half cooked or the water dries up
• Next add 2 tbsp. tandoori spice mix & 2 tbsp. lemon juice & cook on high heat till the chicken is completely done
• Now add the remaining tandoori masala, lemon juice, red food color, & red chili paste. Cook for 5 minutes on high-medium heat
• Add jalapeno, curry leaves (kari patta) and oil, then simmer on medium heat for another 5 minutes
• Your chili chicken is done. Serve with rice, naan or paratha with chutney, raita & salad.

Tomato Pulao Recipe

Tomato pulao is a quick, delicious and flavorful one pot meal.

Ingredients 
(measuring cup used, 1 cup = 250 ml)

main ingredients:

1 cup basmati rice or regular rice
2 large tomatoes or 150 grams tomatoes or ¾ cup finely chopped tightly packed tomatoes
1 medium onion, ? cup finely chopped onions
½ inch ginger + 3 to 4 garlic + 1 to 2 green chilies, crushed to a paste in mortar-pestle or a small grinder, about ½ tbsp ginger+garlic+green chili paste
¾ to 1 cup chopped mix vegetables likes carrots, beans, peas, cauliflower, mushrooms and potatoes
¼ tsp turmeric powder/haldi
½ tsp red chili powder/lal mirch powder
¼ tsp black pepper or crushed black pepper
2 tbsp chopped coriander leaves/dhania patta
1 tsp chopped mint leaves/pudina patta
1.75 cups water
2 tbsp oil or ghee
1 to 2 tbsp chopped coriander leaves for garnish
salt as required
whole spices/sabut garam masala:
1 inch cinnamon/dal chini
2 cloves/lavang
2 green cardamoms/chotti elachi
1 small star anise
1 tejpataa or indian bay leaf
1 tsp cumin seeds/jeera

how to make the recipe:

1) rinse rice very well in water and then soak the grains in water for 30 minutes. you can use basmati rice or any regular rice for the pulao. i used surti kolam.
2) after 30 minutes drain the rice and keep aside.
3) when the rice is soaking, prep the veggies and keep aside. also crush (1/2 inch ginger + 3 to 4 garlic + 1 to 2 green chilies) to a semi fine paste in a mortar-pestle. you can also use a small chutney grinder to make this paste.
4) heat 2 tbsp oil or ghee in a pressure cooker. add the whole spices and fry them for a few seconds till they become fragrant - 1 inch cinnamon, 2 cloves, 2 green cardamoms, 1 small star anise, 1 tejpatta or indian bay leaf, 1 tsp cumin seeds/jeera
5) then add ? cup finely chopped onions.
6) stir and saute the onions till light golden.
7) add the crushed ginger+garlic+green chili paste along with 2 tbsp chopped coriander leaves and 1 tsp chopped mint leaves.
8) stir and saute till raw aroma of the ginger and garlic goes away.
9) then add ¾ cup tightly packed finely chopped tomatoes.
10) stir and saute till the tomatoes become pulpy and soften.
11) now add ¼ tsp turmeric powder, ½ tsp red chili powder and ¼ tsp black pepper or crushed black pepper. stir again.
12) add the veggies - about ¾ to 1 cup chopped mix vegetables. stir and saute for 1 to 2 minute.
then add the rice. stir and saute for a minute.
13) pour 1.75 cups water.
14) season with salt. stir very well. pressure cook on medium flame for about 10 to 12 minutes or for 2 to 3 whistles.
15) let the pressure settle down on its own. then remove the rid and gently fluff the rice.
16) serve tomato pulao garnished with coriander leaves. accompany plain yogurt, raita or a veggie salad by the side.

Healthy Kofta Kadhi

Ingredients

For The Koftas

• 1/4 cup sprouted moong (whole green gram)
  
• 1/4 cup chopped fenugreek (methi) leaves
• 1/4 cup chopped spinach (palak)
• 2 tbsp besan (bengal gram flour)
• 2 tsp chopped green chillies
• 1 medium sized potato, boiled and mashed
• Salt to taste

For The Kadhi

• 1 1/2 cups low fat curds (dahi)
• 2 tbsp besan (bengal gram flour)
• 1 tsp mustard seeds ( rai / sarson)
• 1/2 tsp fenugreek (methi) seeds
• 1 tsp cumin seeds (jeera)
• 1 tsp ginger-green chilli paste
• a pinch of turmeric powder (haldi)
• 2 pinches of asafoetida (hing)
• 1 tsp apna oil
• Salt to taste

For The Garnish

2 tbsp chopped coriander (dhania)

Method

For the koftas

1. Grind all the ingredients, except the boiled potato, into a fine paste. Transfer this to a bowl.
2. Add the mashed potato and salt to the paste and mix well.
3. Divide the mixture into 20 equal portions and shape them into small round koftas.
4. Steam in a steamer until the koftas are firm and tender or bake in a microwave for 1 minute. Set aside to cool.

For the kadhi

1. Whisk the curds along with the besan and 2 cups of water till it is smooth and lump-free.
2. Add the ginger-green chilli paste and turmeric powder and mix well. Keep aside.
3. Heat the apna oil in a non-stick pan and add the mustard seeds, fenugreek seeds and cumin seeds. When they crackle, add the asafoetida.
4. Add the curds mixture and continue stirring till it comes to boil.
5. Lower the flame and simmer for 4 to 5 minutes.

How to proceed

Add the koftas to the kadhi and simmer for another 5 minutes.

Serve hot and garnished with coriander.