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1001 Chaat

An Introduction One-page cookbooks offer a new, easy way of looking at cooking. They are aimed at the amateur cook. No cooking terms are used, no knowledge is assumed on the part of the reader, no complicated steps are listed out, no exact measurements are given and there is absolutely nothing to memorise. Learn one recipe and cook a thousand more Each recipe is broken into three easy parts, which are also numbered. You can mix and match these numbered ‘building blocks’ (one from each column) to prepare a new dish. For example: In the following cookbook, papdi chaat can be prepared by combining flat poori (column 1, block 4), green chutney (column 2, block 1) and sev (column 3, block 0). Similarly, make pani poori with the number 544. Easy to refer One-page cookbooks are designed for easy reference. Hang it in the kitchen and thousands of recipes are right there, in front of you! Focus on creativity, not manual skill One-page cookbooks encourage creativity by not focusing on details or on manual skill. Recipes that are too complicated have been given a miss. All the listed recipes have been designed so a novice can cook it - on the very first try. This table lists 1000 simple Chaats from 000 to 999. The three digits denote the base, dressing and additives respectively.
Master Recipe :: Take a base from column 1. Sprinkle half a handful of chopped onions, a pinch each of red chili powder and black salt. Add additives from column 2. Add dressing from column 2. Sprinkle a piece of chat masala, coriander leases & serve.

Base

Dressing

Additives

0.: Puffed Rice Take a handful of puffed rice ( Bhel poori / JhaI Muri)

0.: Yogurt Take half a cup (100 ml) of yogurt. Mix well.

0.: Sev Take a spoon of sev.

1.: Potato Take a handful of mashed potatoes. Mix in a pinch of salt, chili powder, garam masala and shape into flat patties. Shallow fry both sides in oil. (Aloo Tikki)

1.: Green Chutney. Take a handful of chopped cilantro. Blend to a paste with a green chili, half a handful of roast peanuts, two pinches of salt and the juice of half a lemon.

1.: Sprouts Take half a handful of boiled mung sprouts.

2.: Curried Beans Heat a spoon of oil. Add a pinch of mustard. Add a handful of coarsely mashed boiled beans (see below), half a spoon of ginger garlic paste, a small bit of tamarind paste and two pinches of salt, Cook for five minutes. (Misal Pav)

2.: Tamarind Chutney Take a spoon of tamarind paste. Add two pinches each of jaggery, chili powder, coriander - cumin powder and salt. Mix in a cup of water (100 ml). Add to a pan and cook on medium heat for around 10 minutes till chutney becomes thick

2.: Channa Chur / Boondi Take half a handful of Channa Chur / boondi ( fried gram flour pearls)

3.: Bean Patties Take a handful of coarsely mashed boiled beans. Mix in a pinch of salt, chili powder, garam masala and form into small, flat patties. Shallow fry both sides in oil (Chole Tikki)

3.: Mint Chutney Take a handful of chopped mint leaves. Blend to a paste with a green chili, two pinches ot salt, half a handful of roast peanuts and the juice of half a lemon

3.: Papdi Take half a handful of crushed papdi. (see below)

4.: Flat poori Take a six flat pooris. (Papdi Chat)

4.: Sweet Chutney Take half a handful of seedless dates. Blend with two pinches of jaggery, a pinch of salt and a bit of tamarind paste

4.: Potatoes Take half a handful of boiled potatoes.

5.: Puffed Poori. Take six puffed pooris. Punch holes, add dressing and additives. Fill with pani poori water just before eating (see below)

5.: Sweet & sour Chutney Take half a handful of seedless dates. Blend with two pinches each of jaggery, chili powder coriander - cumin, salt and half a spoon of tamarind paste

5.: Peas Take half a handful of curried peas. (See column 1 point 2)

6.: Crushed Poori Crush six flat puffed pooris (Papdi Chat)

6.: Red Chutney Take haft a handful of garlic cloves. Blend together with two dry Kashmiri chilies, two pinches each of coriander - cumin powder, margo powder and salt

6.: Carrots Take half a handful of grated carrot.

7.: Samosa / Bhalla / Pakora Take a bhalla, vada, crushed samosa, or a handful of bite sized pakoras

7.: Chili Chutney Heat a spoon of oil. Add 4 long chilies. Cook till the skin blisters all over. Blend to a paste with a garlic clove, two pinches of salt and half a spoon of tamarind paste

7.: Mango Take half a handful of grated raw mango

8.: Kachori Take a kachori and punch a hole on one side. (Kachori Chat)

8.: Ketchup / Sauce Take a spoon of ketchup / tomato sauce

8.: Ginger Take a pinch of grated ginger

9.: Fusion Use your favourite crisp bread ( papad, nachos, khakra, pita chips, crushed tacos, matzo, etc)

9.: Fusion Use your favourite dressing (readymade sauce, salna etc) or use any combination of the above

9.: Fusion Use your favourite additives or any combo of the above.

Sample Recipes :: Papdi Chat 410:: Aloo Tikki 150:: Dahi Papdi 405 :: Sev Poori 430:: Bhel Poori 053:: Chola Tikki 330:: Dahi Bhalla 700:: Misal Pav 230:: Pani Poori 544:: Masala Poori 515 :: Dahi Kachori 800:: Masala Papdi 635::

Making Papdi: Take a handful of besan and half a handful of all purpose flour(maida). Add a pinch of red chili powder, salt and a spoon of oil. Add water and roll into a stiff dough. Pinch off a marble sized ball and roll into a thin disc. Deep fry both sides on a low flame till golden.
Making Bhalla / Vada: Take a handful of white, whole urad dal. Soak overnight in water. Drain and blend to a foamy batter. Mix in two pinches of salt and a pinch of chili powder. Take a spoon of batter and deep fry both sides in hot oil. Drain, let cool and soak for two minutes in hot water. Squeeze out water. Add chopped onions & chillies to bhalla batter to make vada.
Making Puffed Pooris: Take half a handful of sooji (semolina) Mix in half a handful of whole wheat flour (atta), a handful of all purpose flour (maida) and a pinch of baking powder. Add a spoon of oil, enough water and knead into a stiff dough. Rest covered for an hour. Pinch off a marble sized ball and roll into a thin disc. Deep fry both sides in oil till puffed and golden. Unpuffed / cracked pooris can be used as Papdi.

Chat Masala: Mix well a pinch each of coriander powder, cumin powder, fennel powder, chili powder, mango powder and garam masala with two pinches of black salt.
Kachori: Take half a handful of sooji (semolina). Mix in half a handful of whole wheat flour. Add water and knead into a stiff dough. Pinch off a tomato sized ball and roll into a thick disc. Deep fry both sides in oil till puffed and golden.
Pani Poori Water: Take half a handful of chopped mint leaves. Add three pinches of chat masala and the juice of half a Iemon. Blend well with a cup (200 ml) of water.
Boiling beans: Soak a handful of dried beans in three cups of water overnight. Drain. Add two cups of water and pressure cook for three whistles. Let cool and mash coarsely.
Black salt (kala namak) is a greyish pink mineral salt with a sulphorous taste. It is commonly used in North Indian cuisine.

Courtesy: www.ramkicooks.blogspot.com