indian chaats recipes
Filed Under: southern  

- 1 can coconut milk
- salt and pepper
- 2 tablespoons of indian spices (garam massala, or a mix of you own favourite spices)
- 2 cloves garlic
- olive oil
- 2 onions
- 4 salmon fillets
- 1 can chopped tomatoes

- hot water
- oil or ghee
- salt
- 2 cups yellow maize flour (Makkai , Available at any Indian grocery store)
- 1 cup fresh fenugreek leaves, cleaned,washed and finely chopped (methi)
- 1/2 teaspoon coriander powder
- red chili powder
- 1-2 green chilies

- salt
- 1/8 teaspoon chat masala (use it for authenticity
- available in Indian stores) (optional)
- 1/3 cup chopped tomatoes
- paprika
- 2-4 tablespoons chilled plain yogurt (You can use low/non-fat varieties)
- 1/3 cup boiled diced potatoes (You can use leftover boiled potatoes)
- 1/3 cup peeled and sliced/chopped cucumbers

- 1/4 teaspoon ground fenugreek
- 2 1/2 cups water
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander powder
- 1/4 teaspoon asafetida powder
- 1/2 teaspoon turmeric powder
- 100 g chickpeas (available at any Indian grocery store)
- 2 tablespoons pure wesson canola oil
- 1 large potato
- 3 tablespoons fresh coriander leaves
- 1/2 teaspoon red chili powder
- salt
- 1/2 teaspoon garam masala powder

- 1 teaspoon turmeric
- 10 cloves garlic
- 2 small potatoes
- 1 1/2 teaspoons salt
- 2 cups chickpeas (not canned)
- 1 1/2 large chopped onions
- 1/4 can tomato paste (small)
- 2 tablespoons garam masala (found in Indian stores or ethnic food section)
- 2 teaspoons chana masala (optional)
- 1 green onion
- 1 teaspoon dry crushed red pepper
- water
- 3 tablespoons butter
- 2 chopped tomatoes
- 1 inch chopped ginger (finely chopped or put in food processor)

- 1 teaspoon ground coriander
- 2 bay leaves
- 1 tablespoon lemon juice
- 3 tablespoons vegetable oil
- 1 teaspoon crushed dried red chilies
- 1/2 teaspoon ground ginger
- 2 teaspoons salt
- 2 1/2 cups peas
- 1 1/2 teaspoons garam masala (warm Indian spices)
- 1 head cabbage
- 1 cup water
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sugar
- 1/2 teaspoon whole mustard seeds
- 1 tablespoon soy margarine or ghee (for authenticity)
- 1/2 teaspoon turmeric

- 1 bunch spinach
- mustard seeds
- 1/2 red pepper (capsicum - if you dont have red use green but it changes the taste)
- 3-5 curry leaves (optional)
- italian dressing oil (use ordinary oil if you dont have it)
- 2 teaspoons garlic
- 1 tablespoon oil or butter or ghee
- 2 teaspoons ginger
- 2 dried red chilies (use red chilli flakes if you dont have this)
- 1 tablespoon bengal gram dal (look for chana dal at an indian store)
- 1/4 sweet white onion (if you are in india use a whole white or red onion)
- 1/2 cup peas
- 1 teaspoon cumin seeds
- salt

- 1-2 serrano pepper
- 1/2 teaspoon ground cumin
- 1 pinch asafetida powder (the hindi word is heng)
- 1/2 teaspoon whole cumin seeds
- 3 tablespoons oil
- 3/4 cup freshly grated coconut (substitute with frozen or soaked dried coconut)
- 3 tablespoons fresh cilantro
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 2 1/2 cups frozen peas
- 1 teaspoon sugar (omit if the coconut is sweetened)
- 1 teaspoon whole brown mustard seeds
- 15 fresh curry leaves (from an indian market--substitute with basil as a last resort)
- 1 teaspoon salt