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Chat masala

Yield 1 servings

Measure Ingredient:

1 teaspoon Cumin seeds
1 teaspoon Black peppercorns
teaspoon Ajowan seeds
1 teaspoon Dried pomegranate seeds
1 teaspoon Black salt
1 teaspoon Coarse salt
1 pinch Crushed dried mint
teaspoon Ground asafoetida
2 teaspoons Mango powder
teaspoon Cayenne
teaspoon Ground ginger

If black salt is unavailable, increase the coarse salt. Grind the whole spices and salt to a powder, then mix in the mint, asafoetida, mango powder, cayenne, and ginger. Use with fruit and vegetable salads. Store in an airtight contianer, it will keep for 3-4 months.

Onion & tomato raita

Yield 1 Servings

Measure Ingredient:

8 ounces Plain Yogurt
1 small Onion
teaspoon Salt
1 small Tomato
teaspoon Chat masala (opt)
teaspoon Ground black pepper
cup Milk

1. Beat yogurt and milk till smooth
2. Chop onion and tomatoes and add to Yogurt.
3. Add salt and pepper and sprinkle the chat masala over, and serve.

Spiced potato chat

Yield 6 servings

Measure Ingredient:

4 mediums Potatoes -- boil in skin &
1 Chili pepper -- seeded &
teaspoon Red pepper powder
teaspoon Salt
2 teaspoons Lemon juice
2 tablespoons Coriander leaves -- chopped

Peel the potatoes and cut into 1/2" cubes. Place in a bowl and add the chili, red pepper, salt, lemon juice and coriander. Toss well to mix. Serve at room temperature with Tamarind Chutney. 81 calories and 0 grams fat.

Channa daal khichiri - lentils & rice with

Yield 4 Servings

Measure Ingredient:

1 cup Rice
⅓ cup Lentils
cup Sliced onion
1 teaspoon Cumin seeds
Inch cinnamon stick
2 Cloves
1 Brown cardamom pod, split or bruised
12 Peppercorns

Rinse rice and lentils separately, then soak them in 2 1/2 cups of water for 20-25 minutes. Drain them well and put off to side. Slowly dryfry onions, in heavy saucepan. When they begin to carmelize and brown, and exude moisture, add cumin, cinnamon, clove, cardamom, and peppercorns. If they stick, add a little water. Stir until onions are golden brown. Add 2 1/4 cups off water and put in lentils first. Let it come to a boil, reduce heat to a minimum, cover and cook 10 minutes, add drained rice, stirring gently to mix lentils and and rice together. Cover and continue cooking for 20-25 minutes, let stand 3 or 4 minutes before serving.

Basic daal

Yield 2 Servings

Measure Ingredient
2 Fistfuls mung beans
teaspoon Turmeric powder
Crushed garlic
Butter or oil
Seasonings: mustard seeds; cumin seeds and slit green chillies in
Butter or oil
Garnish: lotsa chopped coriander leaves

OPTIONAL Pressure cook about two fistfuls of mung beans with water adding 1/4 tsp turmeric powder to it. (I usually put one fistful for one person if daal is not the main dish in the meal. Otherwise , you might want to add two fistfuls per person. It is probably surprising, but this measuring scheme works for me) Once cooked, stir the beans till they can no longer be seen separately. This step is very important. If the beans are nicely cooked, just a stir of the spoon will make a smooth paste. This is the reason why we are pressure cooking the beans. It is not only faster, but also cooks the beans thoroughly. Cooking in a pan is possible, but be prepared to keep stirring for about an hour. Also, if more water is required, add after the daal has been cooked. For those who have tried this dish, know what consistency they need. For others, daal should be pouring consistency. Add salt. If you like garlic, fry crushed garlic in little bit of butter or oil and add to the daal along with the puree. May also want to add ginger, though I give it a miss (don't like the taste, you know). Let this cook (on the stove, not press. cook). Seasoning: Mustard seeds, cumin seeds and slit green chillies in butter or oil. (First add mustard seeds. Wait till they burst, add cumin seeds and green chillies. Do not fry green chillies for too long, as they will lose their flavor) Add to daal at the very end. Garnishing: Lotsa chopped coriander leaves. Note: To make it fiery, why not add little bit of cayenne pepper powder.