indian chaats recipes
Filed Under: fruit  

- 1/4 cup golden raisins
- 2 red apples, cored and diced
- 4 cups water
- 1/2 cup heavy cream
- 1 (10 ounce) can asparagus tips, drained
- 1 teaspoon curry powder
- 1 red bell pepper, seeded and diced
- salt and pepper to taste
- 1 1/2 cups brown rice
- 1 teaspoon lemon juice

- 1 (15 ounce) box raisins
- 1 (10 ounce) box currants
- 15 lbs green tomatoes (small)
- 8 tablespoons cinnamon
- 8 teaspoons cloves
- 4 teaspoons nutmeg
- 7 lbs sugar
- 1/8 cup salt (or to taste)
- 15 lbs macintosh apples

- salt and pepper
- 1/8 teaspoon hot red pepper sauce
- 1 tablespoon chopped ginger
- 1 onion
- 1 peach
- 1 cup rice
- 2 tablespoons coriander sprigs
- 1/4 teaspoon ground cardamom
- 2 tablespoons slivered almonds
- 2 tablespoons oil

- 1 clove garlic
- 1/4 teaspoon ground nutmeg
- 1 1/4 cups uncooked basmati rice or jasmine rice or long-grain rice
- 1/2 teaspoon coriander powder
- 3 cups water
- 1 cup chopped onions
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cardamom
- 3/4 teaspoon salt
- 1 green bell pepper or red bell pepper
- 1 tablespoon minced fresh gingerroot
- 1 tablespoon butter (optional)
- 1/2 cup green peas
- 1 medium potato
- 1/8 teaspoon red chili powder (or to taste)
- 1 tablespoon canola oil or vegetable oil
- 1/2 cup dry lentils
- 3 tablespoons raisins

- 10 round buns
- 8 tablespoons oil, divided (2 tbsps. for paste)
- 1 pinch red chili powder
- 1 pinch turmeric powder
- 4 tablespoons sugar
- salt
- 1 tablespoon lime juice
- 2 onions
- 2 tablespoons dry coconut powder
- 2 1/2 tablespoons garam masala powder
- 500 g boiled potatoes, divided (100 gms. for paste)
- 200 g peanuts

- 1 cup long-grain basmati rice
- salt
- 8 red chilies
- 2 onions
- 1/2 cup coconut
- 6 fresh curry leaves
- 2 tablespoons raw mangoes
- 1 tomato
- 1/2 teaspoon turmeric powder
- 2 tablespoons oil
- 2 tablespoons fresh coriander leaves
- 1/2 cup chickpeas
- 1 lemon
- 1 tablespoon ghee
- 3/4 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds

- 50 g all-purpose flour (maida)
- 150 g khoya (dried milk powder)
- 150 g cottage cheese
- 75 g pistachios
- 3/4 can condensed milk

- 1 cup grated coconut
- 1/2 tablespoon white vinegar
- 2 onions
- 1/2 cup finely chopped fresh coriander leaves
- 1/2 teaspoon ginger-garlic paste
- 2 cloves garlic
- 2 tablespoons oil
- 1/4 teaspoon turmeric powder
- 1 butterfish
- 5 green chilies
- 1/2 teaspoon salt
- 1 lime, juice of
- salt

- 1 cup finely chopped green beans
- 1 cup finely chopped carrots
- 2 medium potatoes
- 1 large tomato
- 6 green chilies, roughly chopped (and de-seeded for a milder curry, if you prefer)
- 1 bunch cilantro
- 1 inch piece cinnamon bark
- 6 cloves
- 1/2 inch piece fresh ginger
- water
- 1/2 cup shelled green peas
- 1/2 teaspoon ground turmeric
- 1/2 bunch cilantro leaves (to garnish)
- 1 teaspoon ground aniseed
- 2 green cardamom pods
- salt
- 5-6 fresh curry leaves
- 1/2 cup grated unsweetened coconut
- 1 small onion
- 1 tablespoon white poppy seeds
- 1 tablespoon vegetable oil (or ghee if you prefer)