*. Ingredients:>
2 cups boiled noodles
1/4 cup chopped spring onion greens.
1/4 cup schezuan sauce
1 tbsp chilli oil
1 tbsp oil
salt to taste
*Preparation:>
1. Heat the oil thoroughly in a large wok or pan.
2. Add the spring onion greens, noodles, schezuan sauce and salt and saute over a high flame for a few seconds.
3. Pour the chilli oil on top and toss well.
4. Serve hot.
*. Tips: It,s a chinese dish, but this is made by Indian styel.
*. Ingredients:>
1 1/2 cups boiled green peas
2 tsp oil
1/2 tsp cumin seeds
1/2 tsp aniseeds
A few pinches asafoetida (hing)
2 green chillies finely chopped
1/4 cup chopped tomatoes
1/2 tsp dry mango powder
1/2 tsp chaat masala
1/4 tsp sugar
salt to taste
1 tsp low-fat butter
1 tsp lemon juice
1/4 cup baked sev
2 tbsp chopped coriander.
*Preparation:>
1. Heat the oil in a deep non-stick pan and add the cumin seeds and aniseeds.
2. When the seeds crackle, add the asafoetida and green chillies and sauté on a medium flame for a few seconds.
3. Add the tomatoes, green peas, dry mango powder, chaat masala, sugar and salt and cook for 2 to 3 minutes.
4. Add the butter and sprinkle lemon juice, sev and coriander over it.
5. Serve hot.
*Notes: Suggested serving size for 100 calories: 1 serving calorie watchers keep your hunger pangs at bay! this desi chaat combines protein and fibre rich green peas with low-fat butter and baked sev.
*. Ingredients:>
1 cup soyabean
oil for deep frying
1/2 tsp chilli powder
salt to taste
1/2 tsp chaat masala
1 tsp baking soda
*Preparation:>
1. Soak soybeans in water for 8-10 hrs. While soaking add soda.
2. Drain and dry in the shade for for 1 hour.
3. Heat oil in the kadhai and deep fry till light brown in colour.
4. Drain on an absorbent paper and transfer in a bowl.
5. Add the chilli powder, salt and chaat masala and mix well.
6. While serving you can add finely chopped onions ,lemon juice and finely chopped coriander leaves.
7. Now it,s ready for the serve.
*Tips: This is very esy dish..& it,s test is delicious.
*.Ingredients:>
Soya beans - 3 cups
Onions(large) - 2 nos(chopped)
Tomato (medium) - 1 (chopped)
Ginger - A medium sized
piece(chopped)
Garlic paste - 1 tsp
Corianderpowder - 2 tbsp
Chillipowder - 1 1/2 tbsp
Turmericpowder - 1/2 tsp
Cloves (Grambu) - 2 - 3 nos
Cinnamon(Karugapatta)(ground) - 1/4 tsp
Thick coconut milk - 4 tbsp
Salt - As reqd
Oil - 2 - 3 tbsp
Water - 4 cups
Curryleaves - A few
*Preparation:>
1) In a pressure cooker, add soya beans (washed), turmeric powder and 4 cups of water and cook well.
2) . After one whistle, turn the flame off and keep for 15 minutes.
3) Heat oil in a pan or kadai.
4) Add onions and saute.
5) When it turns light golden colour, add tomato and ginger. Fry for 3 minutes.
6) Add garlic, cloves, cinnamon(ground). Mix well and fry for 2 mins.
7) Add chilli and coriander powder and mix well.
8) Add a little water and mix well.
9) Into this masala, add cooked and drained soya beans and mix well.
10) Add 1/4 cup of water. Water left over after cooking soya can be used at this stage.
11) Cover and cook for another 3 minutes.
12) Add curry leaves.
13) Stir well intermittently.
14) Add coconut milk after the gravy becomes thick.
15) Serve hot with chappathi, roti, naan or rice.
*Tips: It,s made by Indian's styel.
