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BRUSCHETTA VADA CHAAT

Hello!!!!!

Today I am back with a lovely fusion recipe that will knock your socks off. Bruschetta  is  popular italian  starter  consisting  of crisp bread served with various toppings .These are many variations in topping consisting of both vegetarian and non vegetarian options. I am presenting it with indian twist.

As a part of our #127th #FoodieMonday  #bloghop theme #Bruschetta Recipes my contribution is this yummy Bruschetta Vada Chaat. A simple and easy recipe that will leave your family and guests craving for more.There are no fancy sauces or masala used.

Recipe for Bruschetta Vada Chaat:

Ingredients:

4 Slices of Bruschetta

1/2 Tsp Butter

1 big Onion Finely Chopped

1 Big Tomato finely Chopped

1/4 Cup finely Chopped fresh Coriander

1/4 Coarsely Ground Pepper Powder

Salt to taste

2 Tbsp Chutney Powder

4 Urad dal Vadas (Vada recipe at Pepper Rasam Vada   )

Garden fresh Cherry Tomatoes (Green and Red)

Method:

Take  wide bottom bowl. Mix finely chopped onions,tomatoes,pepper powder,finely chopped fresh coriander,1.5 Tsp chutney powder and salt to taste and mix well.Keep this mixture aside. Brush butter on both sides of bruschetta slices and grill it in the oven for about 5-6 mins untill it turns crisp and golden brown on both sides.

Ensure it does not burn.Place the crisp bruschetta slices  on a plate. Spread the onion tomato mixture on the crisp slices.Place the crisp Urad dal vada on the top. Sprinkle some more chutney powder ,garnish with fresh cherry tomatoes and serve .

Enjoy this yummy Vada chaat served on the crisp Bruschetta slice!!!!!!!!

Tempted to try? Do share your feedback.Would love to hear from you.

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DHUSKA ALOO CHANA CHAAT (HOLI SPECIAL)

Wishing all my family ,friends and readers a very Happy Holi !!!!!!!!

Hope you are all celebrating this colorful festival with great fervor with family and friends.Holi is an ancient Hindu religious festival which has become popular  in many parts of South Asia, as well as people of other communities outside Asia.People visit family and friends to throw coloured powders on each other, laugh and gossip, then share Holi delicacies, food and drinks. I hope you are all celebrating this festival with organic colours and doing your part to save the environment.

Today on this festive occasion my contribution to our #83rd #Foodiemonday #Bloghop Theme #Holi special is this traditional recipe from the wonderful state of Jharkhand but with a twist and that is Dhuska Aloo Chana Chaat.I am sure your family and friends will be impressed with this Chaat which will leave them craving for more……

Recipe for Dhuska Aloo Chana Chaat (Holi Special)

1 Cup=160 ML

Ingredients for Dhuska:

2 Cups Basmati Rice

2 Cups Chana Dal / Split Bengal Gram

5 Green Chillies (not so spicy)

1/2 Tsp Pepper powder

1/4 Tsp Asafoetida /Hing

1/2 Cup Finely Chopped Coriander

1 Onion Finely Chopped

Oil for frying

Salt to taste

Method:

Soak Rice and channa dal separately for 4-5 hours or overnight. Drain the water and grind rice with green chillies and channadal to Idli batter Consistancy. It should neither be too thick nor too runny.Add finely chopped Coriander ,Hing ,pepper powder and salt to the batter.

Heat oil in a frying pan. When oil is hot, pour the batter directly to the oil with help of laddle. The mixture will spread and puff up like poori. Deep fry both the sides till it changes to slightly brown colour. Transfer and place it on the paper towel to remove excess oil. Repeat this process for the remaining batter. Keep them aside.

Ingredients for Chaat:

2 Onions Finely Chopped

1 Cup Chickpeas boiled and cooled

6 Medium Potatoes peeled and cubed

2 Tbsp Jeera Powder

1.5 Tsp Kasmiri Chilli Powder

1 Tsp Chaat Masala

1/2 Cup Chopped Coriander

4 Tsp Oil

2 Tsp Jeera

Salt to taste

Method:

Heat a thick bottomed pan. Add oil.Once the oil is hot add Jeera .Now add the Chopped onions and roast till they turn slightly brown.Once done add the boiled chickpeas and cubed potatoes . Add jeera powder, salt,chilli powderand chaat masala.Mix well and keep it on medium flame till the potatoes and chickpeas blend well with the masala.Lastly add the finely chopped coriander and switch off the flame.

Assembling Chaat for each serving:

Ingredients:

2 Dhuska

1 Cup Potato Chickpeas mixture

2 Tbsp Sweetened Yogurt

2 Tsp Tamrind Chutney

2 Tsp Chilli Sauce (I have mixed Maggie Chilli sauce with Dynamite Chilli sauce)

2 Tsp Chopped Tomatoes

2 Tsp Green Chutney

Sev (Optional -i have not used)

Put the Potato chickpeas mixture in a plate. Place Dhuska on this mixture.Pour the green chutney , Chilli sauce ,yogurt ,tomatoes and tamrind chutney and serve.

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Enjoy this Spicy Dhuska Aloo Chana Chaat this Holi!!!!!!!!!!!!!!!!!!

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Thai Green Curry Bee Hoon (Dry Version)

WISH YOU ALL  A VERY HAPPY NEW YEAR!!!!!!!!!!!!!!!

Hope you all had a good start this new year!! Start this new year on a positive and healthy note.

We have been feasting heavily since the last few days.Wanted to start this new year with some fusion recipe from my part of the world.Kids wanted to have bee hoon.

My Contribution for our #73rd #Foodiemonday  #Bloghop theme #Newyear is this quick one pot meal Thai Green Curry Bee Hoon.

Presenting a yummy and easy Fusion recipe.

Recipe for Thai Green Curry Been Hoon

Ingredients:

1 Packet of Rice Vermicelli (Organic)

1 Cup Broccoli florets

1 Cup roughly chopped Baby Spinach

3 Tbsp Green Thai Curry Paste(I have used store bought paste)

2 Tbsp Broad Bean and Chilli Paste

Salt to taste

1 Cup Button Mushrooms

1/2 Cup Soya chunks

2 Tsp Rice Vinegar

Method:

Place the vermicelli in hot boiling water for about 15 mins and switch off the flame. Keep the lid closed for about 10 mins. Drain the hot water and place the vermicelli under cold running water for 2 -3 mins .By doing this ,vermicelli will not stick to each other like a lump.

Soak soya chunks in water for about 20 mins.

Blanch  Broccoli florets and baby spinach and keep it side.

Heat 2 tsp oil in  wok. Add green thai curry paste and saute for few seconds till the oil is separate. Add button mushrooms and saute till it blends well with the curry paste. Add blanched veggies, soya chunks and vermicelli and mix well.Add salt to taste. After 5 mins add the bean paste and vinegar and mix well. Keep it on medium flame for about 5 mins and mix well again. Switch off the flame . Garnish with cherry tomato .Serve hot with freshly chopped red chillies in Soya sauce or Soya bean paste.

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Enjoy!!!!!!!!!!!!

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Thandai Nectarine Mini Galette(Eggless and baked)

 

 

Holi is a festival of colors celebrated on the day after the full moon in the Hindu month of Phalguna (early March). The festival signifies the victory of good over evil, the arrival of spring, end of winter, and for many a festive day to meet others, play and laugh, forget and forgive, and repair broken relationships, and is also celebrated as a thanksgiving for a good harvest. The night before Holi, bonfires are lit in a ceremony known as Holika Dahan (burning of Holika)  People gather near fires, sing and dance. The next day, Holi,  is celebrated. Children and adults spray colours (gulal) at each other, laugh and celebrate,  Guests are first teased with colours, then served with Holi delicacies(desserts and drinks). After playing with colours, and cleaning up,  wear new clothes, and visit friends and family.

The story behind this festival goes like this- There was once a demon king by the name of Hiranyakashyap who won over the kingdom of earth. He was so egoistic that he commanded everybody in his kingdom to worship only him. But to his great disappointment, his son, Prahlad became an ardent devotee of Lord Vishnu and refused to worship his father.

Hiranyakashyap tried several ways to kill his son Prahlad but Lord Vishnu saved him every time. Finally, he asked his sister, Holika to enter a blazing fire with Prahlad on her lap. For, Hiranyakashyap knew that Holika had a boon, whereby, she could enter the fire unscathed.

Treacherously, Holika coaxed young Prahlad to sit on her lap and she herself took her seat in a blazing fire. The legend has it that Holika had to pay the price of her sinister desire by her life. Holika was not aware that the boon worked only when she entered the fire alone.
Prahlad, who kept chanting the name of Lord Vishnu all this while, came out unharmed, as the lord blessed him for his extreme devotion.
Thus, Holi derives its name from Holika and  celebrated as a festival of victory of good over evil.
To celebrate this festival I am sharing a fusion recipe today:

Thandai is associated with Holi and Mahashivrathri. It can be prepared as a drink or as dry powder and can be added to many desserts and savoury dishes.

Recipe for Thandai  Nectarine Mini Galette(Eggless and baked):

1 Nectarines deseeded and cut into pieces per Mini Galette

1.5 Teaspoon Thandai Powder per Mini Galette

Butter for brushing the Galette

 

Ingredients for Dough:

1Cup=240 Gms

2 Cups of Wholegrain flour (Unbleached)

½ Teaspoon Salt

½ Teaspoon Sugar

25 Gms Cold Butter(Unsalted)

½ Cup Thick yogurt(Unsweetened)

Method:

Combine the flour,salt,sugar and cold butter in a large mixing bowl. Mix well . Start adding yogurt little by little to the flour mix. Continue till you can gather the dough into a round ball (like chapati dough). Place the dough in a bowl,cling wrap it and keep in the fridge.Let it rest for 30 mins.

Ingredients for Thandai Powder:

1 Tablespoon Cashew pieces

1 Tablespoon Melon Seeds

½ Teaspoon Saffron strands

½ Teaspoon Cinnamon Powder

½ Teaspoon Nutmeg Powder

½ Teaspoon Fennel Seeds Powder

12 Almonds Coarsely Powdered

15 Pistachios Coarsely powdered

1 Tablespoon of Poppy Seeds and coconut mixture(I have powdered dry coconut and poppy seeds together)

3 Pepper Corns Powdered

Petals of 1 Red Rose

4 Teaspoons Sugar(Increase the qty if you want more sweetness)

¼ Teaspoon Cardamom Powder

 

Mix all the ingredients together and your Thandai powder is ready..It can be stored in an air tight container.

 

Method for Thandai Nectarine Mini Galette:

Take a small ball of dough, roll out, arrange the nectarines in the center. Sprinkle Thandai powder(1 Tsp) and fold the egdes over the nectarines. Preheat the oven at 200C for 10 mins.

Place the mini galette on the parchment paper on a baking tray. Place the tray in the pre heated oven and bake for 30 to 35 mins.. Flaky and yummy Thandai Nectarine mini Galette is ready. Sprinkle some thandai powder on top and serve.

 

Enjoy Holi with your family and friends!!!

Don’t forget to use chemical free colours. Stay safe and do your part to save the environment.

Sending this Thandai Nectarine Mini Galette recipe to Holi Collective Recipes by Sonal Gupta of Simplyvegetarian777.