Katori chaat / Spicy tarts

Katori Chaat is one of the most delicious chaat I have ever eaten. These are similar to “Tarts” but filled with a spicy mixture of sprouts and chutneys. Generally the katoris are deep fried in oil, but I got the inspiration to bake it. The word “Katori” means a small vessel/bowl that holds the filling. The katori’s / tarts can be made in advance & stored in an air-tight container for about a week. Just rustle up the filling and serve these pretty tarts as a snack any time of the day.
Another option to make this katori chaat is to use the “Tositos” scoop chips, it looks similar to katori’s.

Ingredients
For the katoris
1/2 cup plain flour (maida)
1/4 cup butter, softened
1/4 tsp salt

Method of Katori:
Combine the flour, butter and salt and make a stiff dough using a little water. Knead very well & keep aside for 10 mins. Divide the dough into 2 equal portions. Roll out each dough into (¼") thickness. Cut round shapes of the dough using a large (2") diameter cookie cutter or use katoris to cut the dough. Prick all over with a fork (not to deep). Place these on the back side of a muffin shaped baking tray. Preheat oven at 350degrees & bake for 10 mins. Cool the tart/ katori’s.




For the main filling
1 cup moong sprouts (boiled with a pinch of salt)
a pinch asafetida (hing)
½ tsp chilli powder
2 tsp cumin(jeera) powder
1 tsp dry mango powder (amchur powder)
1 tsp chole masala powder
1tsp oil
½ tsp salt or to taste

Filling preparation:
Heat oil in a pan add the asafetida/ hing & add the sprouts, chilli powder, jeera powder, amchur powder, chole masala, salt & mix well. Cook on a slow flame for 2 to3 minutes. Keep it aside.


For serving:
¼ cup chopped onions
½ cup beaten yoghurt (dahi)
Imli ki Chutney as per taste
Green Chutney as per taste
Sev or nylon sev
chaat masala as per taste

How to Serve:
• Fill each tart with a portion of the moong filling & chopped onions.
• Top with beaten yoghurt, little imli ki chutney, little green chutney, pinch of chaat masala. Garnish with Sev & some chopped coriander leaves
• Serve immediately. Don’t make it before hand. It will get soggy.

Tips: Instead of moong you can even make it with Corn, Chana/ garbanzo beans. Try adding any kind of sprouts.

Spinach & cheese Quesadillas

I adapted this recipe from one of my cookbooks using ingredients to make it lighter & healthier. It’s my family's favorite especially when something quick is needed. Well, the main idea is to incorporate spinach in to the dish.hhehehehee.I am sure you will adore this dish as its quick & delicious. Enjoy!!!!!

Ingredients:
1/2 cup spinach (chopped, steamed and squeezed to drain)
½ cup grated cheese(mozzarella, feta, etc any kind)
salt & pepper to taste
1 Sliced tomato
1tsp chopped jalapenoes (optional)
2 (8 inch) tortillas
Method:
• Mix the spinach, salt & pepper in a bowl.
• Melt a touch of butter in a pan.
• Place a tortilla into the pan, swirl it around in the butter and repeat with the second tortilla. Lightly toast it.
• Sprinkle some cheese on the one of the tortilla followed by the spinach filling and then slices of tomatoes, chopped jalapenoes & more cheese and finally cover with the other tortilla.
• Cook until the quesadilla is golden brown on both sides and the cheese is melted.
• Be careful while flipping, do it slowly.
• Serve with guacamole , sour cream & some salsa(optional)

Beetroot poriyal

Ingredients:
Beetroot – 2 medium chopped into small cubes
Onion - 1 small (optional)
1 Green Chilli slit & halved
2tsp oil
½ tsp mustard seeds
1tsp Urad dhal
½ tsp Turmeric powder
Few Curry leaves
2tbsp Grated coconut (fresh or frozen)
Salt as per taste
Method:
• Peel the skin from beet root and cut into small cubed pieces.
• Chop the onion finely (optional).
• Put the oil in a pan and when it is hot add mustard, green chillies, curry leaves, urad dal.
• When it pops up add onions, cut beets & fry till the beets becomes tender & soft.
• Add the turmeric powder and salt and fry another 2mins.
• Let it cool down & then add the grated coconut, mix well & serve hot or cold.

Bean Poriyal

Yet another South Indian dish i've cooked it more than once. This is a quick one & very delicious eaten with sambhar or even just like a salad. A poriyal is a sauceless vegetable dish, also known as a dry curry.

Ingredients:
1 lb green or string beans, finely chopped into cubes
2 tbsp grated coconut (frozen or fresh)
1tsp salt or to taste
2 tbsp water

For Tempering:
2 tbsp oil
1 tsp mustard seeds
11/2 tsp black gram dal (urad dal)
1 dry red chili halved
pinch of asafetida/ hing
¼ tsp turmeric powder
a few curry leaves.

Method:
• Trim the ends of the beans & chop them finely in small cubes & set aside.
• Tempering: Heat oil in a heavy saucepan. Add the mustard seeds, black gram dal or urad dal, halved dry red chili, asafetida/ hing powder, and fresh yummy curry leaves. Let them pop!
• When the mustard seeds start to sputter, add the chopped beans, salt, turmeric powder and 2 tbsp water. Cover the saucepan with a lid and simmer over a low heat until the beans are tender.
• Let it cool down. Add the grated coconut & mix thoroughly and serve!

Zucchini Dosa

Zucchini Dosa is a great dish to serve for breakfast or a light lunch. This recipe is quick to prepare and can be served many different ways.

Ingredients:
1 cup besan (gram flour) 1/4 cup rice flour (optional for crisp)
1 tsp salt
3/4 cup water
1/2 tsp cumin seeds (jeera)
1 tsp chopped green chilies (optional, don’t have green chilies, you may replace with red chilly powder or chilli flakes.)
1 cup shredded zucchini (Italian squash)
1 tbsp chopped cilantro
6 tbsp of oil to cook

Method:
• Shred the zucchini with/without the skin and keep aside.
• Mix the dry ingredients together in a bowl, besan (gram flour), rice flour, salt, and cumin seeds. Add the shredded zucchini, cilantro, green chillies to this & mix well.
• Add the water slowly to make a smooth batter (should be the consistency of pancake batter or Dosa batter).
• Use a non-stick skillet & place on medium-high heat.
• To check if the skillet is ready, put a few drops of water on it. If the water sizzles right away, the skillet is ready.
• Next pour a laddle of about 1/2 cup of the batter on the skillet & spread evenly with a back of the laddle. Starting from the center, spread in circular motion outwards until it is evenly spread like a circle. Spread the batter quick, otherwise batter will start drying and will not spread.
• When batter starts drying put 1/2 tsp of oil and spread over gently, using a flat spatula. Lift the dosa from one side using a flat spatula. Flip the dosa when it turns golden-brown.
• Cook on the other side as well until its golden brown color.
• Serve the dosa with yogurt, mint /cilantro chutney, spicy pickles, or ketchup.