Chatpata Aloo chat

Ingrediants:

6 slices White bread
4 nos.potato
4 nos.Green chillies(slit)
1 piece ginger(small)
1 tsp.Red chilli powder
1 tsp.turmeric powder
1 tbsp.all spice powder
salt to taste
½ bunch coriander powder

For garnishing: Tomato Ketchup Curd Chaat Masala
Method:

1. Boil potatoes in pressure cooker. Keep them aside.
2. In a bowl take some water, add bread and also the boiled potatoes. Mash properly till mixed thoroughly.
3. Add the chopped ginger, chillies, chilli powder, coriander leaves and turmeric powder. Add the mixture thoroughly.
4. Make medium sized balls with you hands and deep fry it in the oil.
5. Then decorate the balls with curd, add some tomato ketchup and chaat masala.
6. Lip smacking aloo chaat is ready.

Mexican Rice

Ingrediants:

• 1½ cup Long grain rice (cooked)
• 1/4 cup Rajma (cooked)
• 1 clove of Garlic, crushed
• 1 Clove
• 2 Onions (finely chopped)
• Cabbage, finely sliced :
• 1 cup Capsicum (finely sliced)
• 1 Carrot (grated)
• 1 Tomato (finely sliced)
• 2 tsp Soya sauce
• ½ tsp Vinegar
• 1 tsp Red chilli powder
• Salt to taste
  

Method:

1. Heat oil in a flat frying pan,and add onion, garlic and clove.
2. Stir fry until the onions are light brown
3. Add capsicum,carrots and cabbage. Stir fry for 2-3 mins.
4. Now add rajma and tomato pieces, and cook on a low flame.
5. Add soya sauce,vinegar, chilli powder and salt. Mix well.
6. Finally add the cooked rice and stir well. Serve hot.
7. You can also add more varieties of vegetables as a variation
   

Chicken kabab

Ingrediants:
3 lbs/1.5 kg Chicken(boneless small cubes)
¼ cup vegetable oil
2 tbsps. onion(crushed)
2 tsps.ginger garlic paste
1 tsp. papaya(crushed)
2 tsps.poppy seeds
1 tsp.salt
5 nos.almonds(ground)
½ cup beaten curd
1 tsp.all spice powder
Method:

1. Marinate chicken with all above masala for two hours.
2. Heat oil on tawa and spread chicken cubes on the tawa, sprinkle a little water on it, cover and cook when water dries and oil comes on top.
3. Remove from flame. Place a piece of onion on top of kabab.
4. Burn a piece of charcoal to red and place on top of onion. Cover it for a minute to smoke the kabab.
5. Serve with Nan or Paratha.

Shami kabab

Ingrediants:

• 1/2 kg mutton(without bones)
• 2 medium onions
• 1/2 bowl channa dal
• 3 tbsps corriander leaves
• 2 tbsps mint leaves
• salt
• 2 tbsps green chillies (finely chopped)
• 1 Egg
• 1 1/2 tbsps ginger,garlic paste
• 1 meduim potato
• Oil for deep frying
• 1 1/2 tbsps garam masala powder

Method:

1. Make sure that the meat is completely boneless. If there are some bones, removing them will be easier after cooking.
   
2. Cook meat with salt, onions cut into 4 pieces, channa dal, peeled potato, and 1 cup water.
3. Boil covering half with a lid, till all the water dries up.
4. Let it cool
5. Mince this meat in mincer twice to get soft mixture.
6. Add corriander leaves, mint leaves, ginger, garlic paste, chillies, eggs, and garam masala powder, mix well. You can add lemon if you want
7. Take a small portion of this mixture and roll into long kababs.
8. Deep fry kababs on high heat.
9. Serve hot with coconut chutney, or red chilly chutney.

Mutton Kabab

Ingrediants:

• 1 lb Lamb meat (boneless - chopped into 1/2 inch cubes)
• 1/2 tsp ginger paste
• 4 tbsp oil
• 1 medium onion
• 2 to 3 green chilies
• 1/2 garlic paste
• 4 Almonds
• 4 tsp plain yogurt
  
• 3 tbsp water
• A few leaves of coriander (finely chopped)
• Salt to taste

Method:

1. First of all grind the almonds and green chillies and mix them with the garlic paste, ginger paste and salt. Now add this mixture to the yoghurt and stir it throughly. Put cubes of meat in a bowl and mixed yoghurt over it. Leave it for 1 hour to marinate.
2. Then pour oil on a tawa or frying pan and spread marinated meat over it. Cut the onions and layer it over the meat. Add 3 tablespoon of water and cover the pan. Leave it to cook for fifteen minutes on a low heat.
   
3. Take the lid off and stir the meat, put back the lid and cook for more 10 minutes. If the meat is golden brown and oil starts to come out, its ready to be served, otherwise cook for further 5 minutes or till you feel the meat is tender.
4. Serve with coriander chutney or ketchup
5. Serves 4