Cheesy chaat flatbread
Serves 6-8
Ingredients
• 2 readymade 8-inch pizza bases
• Oil for brushing on bases
• 2 big boiled and mashed potatoes
• ¼ cup fresh peas
•1 bay leaf
• 1tbsp butter
• Spices to taste – salt, chaat masala, jeera powder, garam masala and amchur powder
• 1 green chilli minced
• 2 tbsp chopped coriander
• ¼ cup cheese blend – mozzarella, cheddar
For topping
• 2-3 tbsp hung curd
• 2-3 tbsp tamarind chutney and green pudina chutney
• Bhujiya, pomegranate seeds, chopped onion, chopped dhaniya
Method
• Cut the bases as squares or keep as it is.
• Brush with butter and toast in the oven till golden.
• Prepare the masala by mashing potatoes and mixing all spices, chilli and coriander.
• Heat butter in a pan and saute bay leaf and peas. Saute the masala together.
• Cool completely.
• Spread on toasted bases and top with cheese.
• Bake till the cheese melts.
• While it’s hot garnish with all the different toppings and cut into triangles or squares. Serve warm!
Surprise phuchka shots
Makes 8-10
For the curry
• 1.5 cups coconut milk
• 2tbsp curd
• 1tbsp besan
• Whole spices – bay leaf, cinnamon, clove and cardamom, 4-5 curry leaves
• 1tbsp oil
• Salt and sugar to taste
• Haldi/ yellow colour- optional
• ½ cup water
Aloo masala
• 2 boiled and peeled potatoes, cut into cubes
• 2 tbsp green chutney
• 1 tsp jeera powder
• Dhaniya leaves
• 1 tbsp tamarind chutney
• Salt to taste
Other ingredients
• ¼ cup mix of shredded cabbage, carrot
• 2 tbsp chopped onion
• 2 tbsp chopped coriander
• Phuchkas
Method
• For the potato mix, mix together all ingredients as mentioned
• For the curry, heat oil and saute the whole spices
• Add the coconut milk and cook well, keep the flame low.
• Add besan and curd mix and stir well.
• Bring to a boil gradually.
• Add water if too thick, and season.
• Strain or remove whole spices.
To assemble
• Pour warm curry in shot glasses
• Put masala and veggies inside puchkas and serve immediately. The phuchkas will get soggy over time so you can also set up a DIY counter for guests.
Rose petal pedas
Makes 10-15 pedas
Ingredients
• ¾ cup milk powder
• ½ cup full fat milk
• ½ cup condensed milk
• 2tbsp rose syrup
• 1tsp ghee (optional for rolling)
• Few drops rose water
• 1-2 drop pink food colour
• Rose petals
Method
• Mix condensed milk, milk and milk powder. Add syrup and rose water.
• Heat in the microwave for a minute.
• Stir and heat again for one minute.
• Repeat this process till the mixture leads the sides of the bowl.
• Let it cool for 10-15 minutes.
• Shape into pedas and add rose petals on top
Paan kulfis
Makes 8 cakesicles
Ingredients
• ¾ fresh cream
• ½ cup milkmaid
• ½ cup full fat milk
• 4 small meetha paans
• 1tbsp fennel (sauf)
• Few drops green colour
Method
• Mix cream, milkmaid and milk together.
• Blend the paan and fennel together.
• Mix everything well and set in moulds.
• Cover in cling wrap and set for eight hours.
• Unmould and serve immediately.
Shelf life of this dessert is two weeks in the freezer
Baked pizza gujiya
Makes 6
Ingredients
• 1 cup maida
• ¼ cup ghee
• Oil for brushing/ frying
Stuffing
•¼ cup boiled golden corn
•¼ cup mixed bell peppers chopped fine
•2-3tbsp chopped onion
•3-4 shredded basil leaves
• Olives and jalapenos optional
•2tbsp readymade pizza pasta sauce
•1tsp oregano, chilli flakes or pizza seasoning
•1/3rd cup cheese blend/ mozzarella cheese
Method
•Prepare a stiff dough using maida and ghee.
•Rest it for 15 minutes.
•Mix all the ingredients for the stuffing.
•Shape and seal as shown.
•Deep fry or bake in a preheated oven at 180oC till golden brown
•I didn’t want my gujiyas to be crisp so I kept them soft and whiter than usual. If you like them crisp, you can bake them for longer to get the desired texture.