Sweet Chutney for Chaat

Ingredients

• Tamarind - 2 tbsp
• Jaggery - 1 1/2 tbsp
• Dates - 7
• Chilli powder -  1tsp
• Cumin powder -  1/2 tsp
• Salt - as reqired

Method

1. Soak Tamarind and dates in hot water.
   
2. Grind tamarind and dates together in a blender adding little amout of water.
   
3. Filter it.
   
4. Now, boil grounded tamarind and dates paste in a pan without adding oil.
   
5. Add salt.
6. Sprinkle chilli powder and cumin powder.
   
   
   
   

Desi Pasta

Ingredients

• Pasta (any kind) - 1 cup
• Onion (large ) - 2
• Tomato (medium) - 2
• Ginger garlic paste - 1 tsp
• Oil - 1 tbsp
• Chilli powder - 1 tsp
• Pepper - 1 tsp
• Salt as needed
• Tomato Ketchup - 1 tbsp
• Coriander / parsley leaves - 1 pinnate (for garnishing) 

Method

1. Cook pasta adding enough of water and salt, strain it and keep aside.
   
2. Add oil in a pan and saute chopped onions.
3. Add ginger garlic paste, saute well.
   
4. Add chopped tomatoes and cook till it becomes mushy.
   
5. Add chilli powder and salt.
6. Then, add cooked pasta.
   
7. Add pepper powder and tomato ketchup.
   
8. Add salt and garnish with coriander or parsley leaves.
   

Green Chutney for Chaat

Ingredients

• Mint leaves - 1/4 cup
• Coriander leaves - 1/2 cup
• Peanut - 1/2 tbsp
• Lemon - 1/2 
• Green chilly - 2
• Garlic - 1
• Ginger - small piece
• Sugar - 1/2 tsp
• Black salt - 1 tsp
• Salt - as required

Method

1. Take all the above ingredients in a blender. 
2. Grind all together and serve.

Peanut Rice

Ingredients
Powder:

• Peanuts - 1/2 cup
• Splitted urad dal - 2 tsp
• Dry red chillies - 6
• Grated/desiccated coconut - 2 tbsp

Temper:

• Gingelly oil - 2 tsp
• Mustard - 1 tsp
• Peanuts - 1 tbsp
• Rice (cooked) - 1 cup
• Salt as needed
• Ghee - 1 tsp

Method

1. Heat gingelly oil in a pan, add peanuts and urad dal roast.
   
     
2. Add dry red chillies, grated coconut and saute along till it turns brown.
   
3. Cool them and grind into a fine powder.
4. Heat gingelly oil , crackle mustard, add peanuts.
   
5. Then, add cooked rice.
6. Add grounded powder and mix well.
   
   
   
7. Finally, add ghee.
8. Serve with papad.
   

Channa dal chutney

Ingredients

• Channa dal - 3 tbsp
• Dry red chillies - 4
• Tamarind - 1/2 tsp
• Tomato - 1
• Salt -  as required 
• Jaggery - 1/4 tsp
• Coconut - 2 tbsp
• Oil - 1 tsp
• Mustard - 1 tsp
• Urad dal - 1 tsp

Method

1. Heat oil in a pan and saute tomato,tamarind and channa dal.
   
2. Cool and grind them along with dry red chillies, fresh grated coconut, salt and jaggery.
   
3. Temper with mustard and urad dal.
   
4. Serve with idly or dosa.
   

Dry Chicken Masala (Street Style)

Chicken Masala is a common delicacy in South Asia, Southeast Asia, as well as in the Caribbean (where it is usually referred to as "curry chicken"). A typical South Asian curry consists of chicken stewed in an onion and tomato-based sauce, flavored with ginger, garlic, chili peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, cardamom and so on. 

Ingredients

• Chicken - 250 g
• Onion (large) -1 
• Garlic - 10 cloves
• Ginger - 1 inch
• Ginger Garlic paste - 1 tbsp
• Yoghurt - 2 1/2 tbsp
• Lemon juice - 1 1/2 tbsp
• Cilantro/coriander - 1 spring
• Tomato paste - 1 1/2 tbsp
• Red chilli powder - 1 tsp
• Water - 1/2 cup
• Cumin powder- 3 tsp
• Coriander powder - 4 tsp
• Salt as needed
• Pepper powder - 1 tsp
• Green chillies - 3
• Garam masala - 1 tsp
• Chat masala - 1/2 tsp
• Oil - 5 tbsp

Method

1. Heat oil in a pan, add sliced onions and saute till brown color.
   
2. Add chicken pieces and cook both sides for 7 minutes.
   
3. Add cumin powder, coriander powder, salt and red chilli powder.
4. Add tomato paste and cook for 3 minutes.
   
5. Now, add ginger garlic paste and chopped ginger, garlic.
6. Add garam masala, pepper powder, yoghurt and chat masala.
   
7. Cook again for 10 minutes in low flame.
8. Then, add water as needed, cover and cook for 10 minutes.
   
9. Finally, add sliced green chillies, chopped coriander leaves and lemon juice.
10. Cook for 2 minutes or more depending on your preferred gravy consistency(either dry or with little gravy).
    

Vegetable Korma

Korma (from Turkish kavurma), also spelled kormaa, qorma, khorma,kurma, or qovurma, is a dish originating in South Asia^[1] consisting of meat or vegetables braised in a spiced sauce made with yogurt, cream, nut or seed paste.

The flavour of a korma is based on a mixture of spices, including ground coriander and cumin, combined with yogurt kept below curdling temperature and incorporated slowly and carefully with the meat juices.

Ingredients

• Oil - 1 tsp
• Cinnamon - 1
• Cloves - 1 
• Fennel seeds - 1/4 tsp
• Onion - 1 
• Ginger and garlic paste - 1 tsp
• Tomato - 1
• Mixed vegetables - 1 1/2 cup ( beans,carrot,peas and potato)
• Coriander powder - 2 tsp
• Chilli powder - 1 tsp
• Coriander leaves - few 
• Curry leaves - few 
• Salt - as required 

Coconut paste:

• Coconut - 1/2 cup
• Fennel seeds - 1 tsp
• Cumin - 1/2 tsp
• Cardamom - 1
• Cloves - 1 
• Gram dal - 2 tsp 
• Poppy seed - 1/2 tsp

Method:

1. Grind all the ingredients for making coconut paste adding little amount of water(Coconut,fennel seeds, cumin seeds, cardamom, cloves, gram dal and poppy seed).
   
2. Heat oil in a cooker, add spices (cinnamon, cloves and fennel seeds).
   
3. Saute chopped onions till it turns golden brown color.
4. Add ginger garlic paste and saute for a minute.
   
   
   
5. Add tomatoes (chopped), turmeric, chilli powder, coriander powder, salt and cook it till it becomes mushy.
   
6. Add chopped vegetables and grounded coconut paste.
7. Add water.
   
   
   
8. Close lid and pressure cook.
   
9. Garnish with coriander leaves or curry leaves(optional) and serve.