Approx. 12 servings
- Pomegranate juice – 1 cup
- Guava juice – 2 cups
- Club soda – 1 cup
- Simple syrup – 1/2 cup
- Fresh lime juice – 4 tbsp
- Fresh mint leaves – 1/4 cup
- Ice cubes – 2 cups
- Rum – 1.5 cups (10 oz.) [OPTIONAL]
In a blender add all of the above, except half mint leaves. Blend for few minutes. Pour in chilled glasses. Garnish with remaining fresh mint leaves and lime slices and serve.
Note: For non-alcoholic drink, leave rum out.
Simple Syrup: 1 cup water and 1 cup sugar, boil until sugar is completely dissolved. Cool it and use it in preparing beverages.
Moong dal (yellow split lentil) is very healthy and easy to digest. It can be used to make these simple crepes with onions and green chilies. Enjoy these crepes for breakfast or evening snack.
Approx. 4 servings
- Moong dal (yellow split lentil) – 2 cups
- Ginger – 1 inch piece grated
- Green chili – 1 finely chopped
- Cumin seeds – 1 tsp
- Turmeric powder – 1/4 tsp
- Fresh Cilantro – 2 tbsp finely chopped
- Salt as per taste
- Cooking oil for pan frying
- Wash and soak moong dal in water for around 4 hours.
- Grind the dal, green chili and ginger to a smooth paste. Add little water if required.
- In a large bowl, add batter, chopped cilantro, turmeric powder, salt and cumin seeds.
- Add little water to make the batter of a thick pouring consistency. Mix well.
- Heat a tawa (griddle) or a non-stick pan. Apply ½ tbsp oil to it.
- On medium heat, pour a ladle full of batter and spread it in a circle, moving from the center to the outer edges like making dosa or any pancake.
- Pour a teaspoon of oil along the sides, and let it cook on medium heat. Flip and let it cook on each side till it becomes golden brown.
- Repeat the above process with the remaining batter.
Serve hot with Green cilantro chutney or ketchup.
This Mexican dip is a party favorite. It can be prepared in advance and refrigerated. It should be served at room temperature. You can add any ingredients of your choice but below is the list of most preferred ingredients in a seven layer dip.
Approx. 6 servings
- Re-fried beans – 1 can (16 oz)
- Taco seasoning mix – 1 (1 ounce) packet
- Sour cream – 1 (16 ounce) container
- Guacamole – 1 cup (homemade or store bought)
- Salsa – 1 cup
- Tomato – 1 large chopped
- Green bell pepper -1 chopped
- Green onions – 1 bunch chopped
- Sliced black olives – 1 (6 ounce) can, drained
- Shredded Mexican cheese – 2 cups
- In a medium bowl, blend the taco seasoning mix and re-fried beans. Spread the mixture onto a large rectangle glass container.
- Spread sour cream over the re-fried beans.
- Top the layers with guacamole and salsa.
- Now add layers of tomato, green bell pepper, half green onions and top with Mexican cheese.
- Garnish with sliced black olives and remaining green onions.
Serve at room temperature. Enjoy with your favorite tortilla chips.
For approx. 4 servings
English cucumber – 1 Peeled
Tomato – 1
Sweet onion – 1
Green chili – 1 tsp finely chopped [OPTIONAL]
Fresh Cilantro – ½ cup finely chopped
Freshly ground black pepper – 1 tsp
Sugar – 1 tsp
Fresh lime juice – 1 tbsp
Chaat masala – 1 tsp
salt as per taste
- Cut cucumber, onions and tomatoes in small cubes. Keep aside.
- In a bowl, add all the cut vegetables, green chilies, black pepper, sugar, chaat masala, lime juice and salt.
- Mix well and let it refrigerate till chilled.
- Add fresh chopped cilantro, mix again and serve.
Enjoy this tangy salad with lunch or dinner.
Sweet Tamarind Chutney
Tamarind or Imli chutney is a must condiment for any chaat snack. It can be prepared in advance and can be stored for days.
- Tamarind (Imli) – 2 cups without seeds
- Jaggery (Gur) – 1 cup
- Sugar – 1 cup
- Pitted dates (Pind khajoor) – 1 cup [OPTIONAL]
- Roasted cumin seeds – 2 tsp
- Red chili powder – 1 tsp
- Garam masala powder – 1 tsp
- Rock salt – 2 tsp
- Water – 2 cups
- In a heavy bottom pan, add tamarind, dates and water.
- Boil it first and let it simmer on medium low heat for 15 minutes. Check, all the dates and tamarind become pulp. Cool it a bit and sieve the pulp through a thin strainer.
- Put the pulp back in the pan; add jaggery, sugar and all the spices. Cook on medium low heat till the sauce starts to thicken.
- Dip a spoon in the sauce, if it coats the spoon evenly and is not too runny, tamarind chutney is ready.
- It can be stored in an air tight container, in the refrigerator for a month.
Enjoy tangy and sweet tamarind chutney with your favorite snack or in any chaat.
This tangy tomato chutney is my mom’s recipe. I have been eating this chutney since my childhood and often love to make it myself.
For Tomato chutney: [for 4 servings]
- Ripe red tomatoes – 6
- Fresh curry leaves – 6
- Onion – 1/2 thinly sliced
- Ginger-garlic paste – 2 tsp
- Cumin seeds – 1 tsp
- Mustard seeds – 1 tsp
- Asafatieda powder-1 pinch
- Green chili – 1 (finely chopped)
- Red chili powder – 1/2 tsp
- Coriander powder – 1/2 tbsp
- Garam masala powder – 1/2 tsp
- Sugar or gur – 2 tbsp
- Olive oil – 1 tbsp
- Salt as per taste
- Fresh cliantro – 1 tbsp for garnish
- Dice tomatoes in small cubes. Keep aside.
- Heat olive oil in a pan, cumin seeds and mustard seeds. Let it crackle. Then add asafatida powder and sliced onions. Saute it, till turns light golden.
- Add ginger-garlic paste, chopped green chilies and fresh curry leaves. Cook for 2 minutes.
- Add diced tomatoes, red chili powder, garam masala powder, coriander powder and let it simmer for 10 minutes on medium-low heat.
- Add sugar or gur to the gravy and simmer it on low heat for 5 more minutes.
- Tomato chutney is ready to be served.
Garnish tangy tomato chutney with freshly chopped cilantro. Enjoy with methi paratha or any other paratha of your choice.