Sanoli's Kitchen

Friday, April 12, 2013


Recipe Source and Acknowledment: Homely Food
My today's recipe is a famous street food of Maharashtra. Simply it is known as Aloo Tikki Chaat in Northern India, but there we don't add ragda in it. Mouthwatering fabulous chaat, I changed few ingredients according to my taste, its came out just awesome. Instead of patties, you may eat ragda topping with chutneys, onions, coriander, sev with pav. This yummilicious dish is a fulfilling evening meal. Tastes trully great!!


1 Cup Dried White Peas (vatana)
1/4 tsp Turmeric powder
1/2 tsp Mustard seeds
1/2 tbsp Ginger - Garlic paste
2 Medium Onions (finely chopped)
1 tsp Kashmiri Red Chilli Powder
1/2 tsp Garam Masala
1 Large Tomato (chopped)
4-5 Green Chillies paste (as per taste)
A pinch of Baking powder
1&1/2 tbsps Coriander Leaves (cilantro)
4 tbsps Oil
Salt to taste

FOR (making 13 nos.) PATTIES: 
4 Boiled Potatoes (Peeled)
2 tbsps Bread Crumb
2 tbsps Corn Flour
1/2 tbsp Ginger - Garlic paste
1 tsp Cumin powder
2 tsps Coriander powder
1/2 tsp Turmeric powder
1 tsp Chaat masala
1/2 tsp Garam masala
Salt to taste
1 tbsp Oil

50 gm Sev
2 tbsps Finely Chopped Onion
4 tbsps Green Chutney
4 tbsps Sweet Tamarind Chutney
2 tbsps Finely Chopped Coriander Leaves




Soak white peas in water for overnight. Wash and drain water completely.

Add 3 cups of water, turmeric powder and baking powder with white peas. Pressure cook it upto 4-5 whistles, till peas are tender. Let is cool natuarally. Set it aside.

Heat oil in a pan or wok. Add mustard seeds, when it splutters, add ginger-garlic paste in it. Saute for few seconds, add chopped onion in it. Fry till onion turns light brown.

Add red chilli powder and garam masala in it. Fry for another minute.

Pour chopped tomato, green chilli paste and salt in it. 

Fry till spices leaves oil.

Mix cooked white peas along with water in it. Fold nicely.

Let it cook for another 4-5 minutes. Sprinkle chopped coriander leaves on the top. Mix nicely and switch off the heat now.

Ragda is now ready to serve. Keep aside.

Peel and mashed potatoes nicely.

Add ginger garlic paste, cumin powder, turmeric powder, coriander powder, garam masala, chaat masala and salt in it.

Again pour bread crumb and cornflour in it. Mix all together very nicely.

Heat non-stick tawa. Add 1 tbsp oil in it. Grease tawa nicely. Take out a lemon sized mixture, press lightly at the top and give a flat round shaped tikki or patties. Place it on the tawa. Like the same way, arrange 6-7 patties on the tawa at a time. Leave 2-3 minutes and turn the opposite side of tikkis. Wait for another 2-3 minutes. 

Repeat to make the remaining patties. Shallow fry till the patties are golden brown and crisp from both sides. Keep it aside.

For serving, place two patties on a plate.

Pour ragda over those patties.

Pour some green chutney and sweet tamarind chutney on the top.

Add chopped onion and coriander leaves in it.

Sprinkle 1 tbsp sev on the top.

Serve immediately.
Sending to: Homely Food Event / Giveaway
Sending to:  "Spotlight: Show Your Best Creation" @ Cuisine Delights
Sending to: Vimitha's Hudson Canola Oil Hamper

Wednesday, April 10, 2013


This truelly scrumptious accompaniment is flavoured by red chilli powder, fennel powder, cumin powder, chaat masala and black salt. It is an exotic sweet and sour chutney using dates and tamarind. This toothsome chutney can be had for making chaat items or serve on the side of a snack.

1 Large Lemon Sized Ball of Tamarind (imli)
15 nos Dates, deseeded and chopped (khejur)
2/3 Cup Sugar
1 tsp Chilli Powder
1 tsp Roasted Cumin Seeds Powder (jeera)
3/4 tsp Fennel Seeds Powder (saunf)
1 tsp Chaat Masala
1/2 tsp Black Salt
1/2 tsp Salt
Water as required

Soak tamarind in 1&1/2 cup warm water for 10 mins. Squeeze tamarind for getting pulp and sieve the juice of tamarind.

Grind tamarind with dates to make a coarse paste. Heat a sauce pan, add tamarind-date mixture along with tamarind juice and bring it to a boil. 

Add sugar, chilli powder, cumin seeds powder, fennel powder, chaat masala, black salt and regular salt in it. Keep stirring for 4-5 minutes in low heat. Switch off the heat, chutney is ready now. 

Let it cool and store in refrigerator for few weeks. Serve with any yummy chaat item or snacks. Yummy!!!


Green Chutney is nothing but mint and coriander flavoured chutney, lemon juice enhances its taste more. An essential item to assemble most of the chaats or Indian street foods, is very easy and quick to make.  The chutney retains its green and attractive colour as well as taste due to addition of lemon juice.  

1 Small bunch of Coriander Leaves / Cilantro (washed and roughly chopped)
10-12 Mint Leaves
1 tbsp Fresh Lemon Juice
4 Pods of Garlic
4 Green Chillies
1/4 tsp Grated Ginger
1/2 tsp Chaat Masala
1 Small Tomato (Chopped)
Salt to taste

Put green chillies, ginger, garlic and tomato in a chutney jar of grinder.

Now add mint leaves, coriander leaves, lemon juice, chaat masala, salt and 1 tbsp water in it.

Grind for a minutes to make a smooth homogenous paste. Yummy green chutney is ready to serve with chaat item or any yummy snacks. May enjoy this as a spread on bread toast or sandwiches!

This chutney can be stored in refrigerator upto a week.

Tuesday, April 9, 2013


A famous delightful chicken preparation from Hydearabadi cuisine, a royal dish indeed, rich in lots of dry spices, fresh cream, saffron and almonds. A real mouthwatering chicken dish, if you try once, this lipsmacking taste will be with you forever. I didn't make it too hot, if you like more spicy, add more green chillies in it. The gravy of this chicken is absolutely yummilicious and fingerlicking good.

1 kg Chicken With Bones, cut in medium sized pieces
3 tbsps Ginger Paste
3 tbsps Garlic Paste
2 tbsps Green Chilli Paste
1 tsp Freshly pounded Black Pepper powder
25 nos Almonds
300 gm Onions
3 tbsps Oil
3 tbsps Clarified Butter (ghee)
200 gm Sour Curd (plain yogurt)
2 Bay Leaves
1&1/2 tsps Cumin powder
1&1/2 tbsps Coriander powder
2 Strands of Mace
3 nos Green Cardamoms
3 nos Black Cardamoms
1/2" Cinnamon
1/2 Cup Fresh Cream
Few Strands of Saffron
Salt to taste

Clean and wash the chicken nicely. Drain water completely. Marinate chicken with sour curd/yogurt, ginger-garlic paste, green chilli paste and salt.

Mix thoroughly. Keep marination in refrigerator for overnight (or atleast 2 hours).

Soak almond in warm water for 30 minutes.

Remove peels of almonds.

Ground almonds with little water to make a coarse paste. Keep it aside.

Dry roast black cardamoms, green cardamoms, mace and cinnamons. Pound altogether. Set it aside.

Cut onions in slices. Deep fry it till it turns brown. Drain oil, remove onions from pan by using a slotted spoon.

Now grind fried onions and keep it aside.

Heat oil and clarified butter in a wok. Add bay leaves in it. Saute for few seconds. Now add marinated chicken directly in it.

Saute chicken nicely. Water comes out and it starts to boil after few minutes. Cover and cook 10 minutes on medium heat. Add cumin powder, coriander powder, black pepper powder, onion paste in it. Fold well.

Add pounded almond and 3/4 cup warm water in it. Mix nicely.

Cover and cook 15-20 minutes on low heat like the dum process. Open lid now, add few strands of saffron, pounded dry spices and fresh cream. Fold well. Remove from heat now. May garnish with few chopped almonds on the top.

Serve immediately. Relish it with any Indian flat bread or any rice dish, its really scrumptious!!!

Now it is Award Time!!!

Hi Friends,

I am really very happy to recieve this lovely award within the same week from four of my co-blogger friends. Tons of thanks to Meena Selvakumaran from 'Encourage Spice', Rita Bose from 'Letz Get Cookin’, Rani from 'rani’s gourmet' and Nithya Naveen from Nithya’s Nalabagam. They all have very lovely spaces with delicious recipes. Friends please do visit their spaces for searching yummy dishes.

once again......

I want to share this award with all of my co-blogger friends, readers and visitors. So friends, Cheers!
Sending to: "Spotlight: Show Your Best Creation" @ Cuisine Delights

Saturday, April 6, 2013


Hi Friends,

One of my friend - philosopher - guide Meena Bhatia has announced an Event and Giveaway with tried out her recipes event on her 2nd blog anniversary. She has a lovely food blog named Homely Food with lots of delicious vegetarian recipes.

So friends, don't miss her recipes to try out and win the giveaway. If you are really interested to participate just CLICK HERE for more details.

Friday, April 5, 2013


My mom usually made this with full of veggies or veg-egg mixed chowmein for my lunch box in  my school & college days. Since those days till today it is my favourite dish. Once in a week I made this egg chowmein for my family. Its really easy and helps you to clear your refrigerator of all kinds of leftovers. Cooking and eating this delicious chowmein again is trully nostalgic. I have used veggies had in hand, may use any veggies of your choice. Just stir fried all the veggies and added chowmein flavored with different sauces. Don't over cook veggies. Veggies should not be soft and mushy, it should be crunchy. So here is my adorable egg chowmein:

200 gm Egg Noodles
2 Eggs
2 Cloves of Garlic (chopped)
1 Medium Carrot
1 Red Bell Pepper / Capsicum
1 Large Onion
2 tbsps Sesame Oil
2 tbsps White Oil
1&1/2 tbsps Soya Sauce
2 tsp While Vinegar
2 tbsps Tomato Chilli Sauce
MSG as per taste (Ajinomoto)


Boil 4 cups of water. Add salt and 1/2 tbsp white oil in it.

Add egg noodles in this warm water.

Leave it for 5 minutes and drain it.

Leave it for drying. Add remaining 1/2 tbsp white oil and grease it, so that it will not becoming sticky.

Beat the eggs.  Heat 1 tbsp white oil in a pan and cook egg till it gets scrambled.

Heat 2 tbsps sesame oil for 2 minutes in a pan or wok. Add chopped garlic and then onions in it. Fry for 2 minutes on high heat. Add carrot and bell pepper now and fry for another 2 minutes minutes on medium heat.

Add noodles. Fold well. 

Mix scrambled eggs with it.

Pour soya sauce, tomato chilli sauce, vinegar and ajinomoto with it. Fold nicely.

Keep stirring for another 2 minutes. Remove from heat now.

Serve immediately with any soup or chinese gravy dish.