Chatpata Aloo Chaat Taco Recipe With Healthy Salad

Chatpata Aloo Chaat Taco Recipe With Fresh Salad is a mix of two cuisines, where a spicy Indian chaat style filling of potatoes and peanuts is filled in mexican hard taco shell. 

This taco recipe is bursting with flavours with the fresh crunchy salad, chatpata aloo and peanuts , sour cream and spicy salsa, and with so many more textures you feel,when you take the first bite of this amazing combination. 

An absolutely lip smacking dish serve this at your dinner parties or high tea parties or as an after school evening snack. 

Serve Chatpata Aloo Chaat Taco Recipe along with Cucumber Honey Limeade Recipe, and complete this meal with a dessert of No Bake Oreo Chocolate Tart Recipe. 

How to make Chatpata Aloo Chaat Taco Recipe With Salad

1. To begin making the Chatpata Aloo Chaat Taco Recipe keep all the elements ready beforehand to assemble the tacos. 
2. Use the links to get the recipes so you can make them easily at home. The Taco shells you can either make at home or even buy a store bought taco shell.
3. Hard taco shells - The Homemade Hard Taco Shells Recipe
4. Summer salad - Summer Salad Recipe-Red Cabbage, Lettuce Onions & Tomatoes
5. Homemade sour cream - Homemade Healthy Sour Cream Recipe
6. Homemade spicy mexican salsa - Spicy Mexican Salsa Recipe - Tomato Salsa Recipe

For the Chatpata Peanut & Aloo Chaat

1. In a mixing bowl, combine the boiled potato cubes along with the roasted peanuts , chaat masala , cumin powder , red chilli powder,  amchur powder, salt and lemon juice. 
2. Toss the Aloo Chaat well and set aside. 
3. To assemble the Chatpata Aloo Chaat Taco, hold the tacos in your palms, making sure it is easy to add the fillings. 
4. First in put the summer salad right at the bottom and spread evenly. 
5. Next add a bed of the Chatpata Aloo Chaat , over this drizzle some homemade sour cream and homemade mexican salsa. 
6. Serve Chatpata Aloo Chaat Taco Recipe along with Cucumber Honey Limeade Recipe.

Ingredients

• 4 Hard taco shells
• 1/2 cup Summer Salad
• 1/4 cup Tomato Salsa
• 1/4 cup Sour cream

For the Chatpata Peanut & Aloo Chaat

• 2 Potatoes (Aloo) , boiled, peeled and cut into medium sized cubes
• 1/4 cup Roasted Peanuts (Moongphali)
• 1/2 teaspoon Chaat Masala Powder
• 1/2 teaspoon Cumin (Jeera) powder
• 1/2 teaspoon Red chilli powder
• 1/2 teaspoon Amchur (Dry Mango Powder)
• Salt , to taste 
• 1/2 teaspoon Lemon juice

Chana Dal Vada Curry Recipe

Chana Dal vada Curry also known as the Masala Vada curry is a delicious South Indian curry made from masala vada cooked in tomato onion gravy.

Chana Dal Vada Curry is a delicious and one of the best side dish for Idli/Dosa/Chapati. This curry is mostly made in north eastern parts of Tamil Nadu. It is packed with proteins and the goodness of Indian spices.

Traditionally, this dish is made with deep-fried masala vadas. But, this one is made out of steamed vadas which is much simpler and healthier.

Serve Chana Dal Vada Curry along with Tawa Paratha, Palak Raita 

How to make Masala Vada Curry Recipe - Chana Dal Vada Curry Recipe

1. To begin making the Masala Vada Curry Recipe/ Chana Dal Vada Curry recipe, thoroughly wash and soak chana dal for 2 hours.
2. Once the dal is soaked, coarse grind chana dal with the ingredients for making the base (dry red chili, curry leaves, fennel seeds and salt). Just sprinkle water while grinding, the masala vada batter should be thick.
3. Spoon the masala vada batter on a Idli plates and steam it exactly like how we steam Idli. The steamed masala vada should be ready in 10-15 minutes.
4. Meantime, we can start making the curry. Heat oil in a heavy bottomed pan, add whole black pepper, cloves, bay leaf, cumin seeds, slit green chili, curry leaves and sliced onions. Make sure to remove few seeds from green chili if you want to make it less spicy.
5. Once the onion turn golden, add ginger garlic paste and chopped tomatoes. Let the tomatoes to become mushy.
6. Add all the masala powders - turmeric powder, red chili powder, coriander powder, kashmiri chili powder and salt. Let it cook for 2 to 3 minutes.
7. Add required water and let the Curry masala cook for a few minutes. Once the masala is cooked, crumble and add the steamed masala vada (from step 3).
8. Cover it with a lid and cook the Masala Vada Curry on a medium flame. The curry will absorb all the water and become thick. This will take around 5 to 7 minutes.
9. Finally add chopped mint leaves, coriander leaves and ghee. Give the Masala Vada Curry a stir and serve.
10. Serve Chana Dal Vada Curry along with Tawa Paratha, Palak Raita 

Ingredients

To make the base for the curry

• 1/2 cup Chana dal (Bengal Gram Dal)
• 1 Dry red chilli
• 5 Curry leaves
• 1/2 teaspoon Fennel seeds (Saunf)

To make the curry

• 2 teaspoons Cooking oil
• 1 teaspoon Ghee , adjustable
• 2 Cloves (Laung)
• 2 Whole Black Pepper Corns
• 1/2 teaspoon Cumin (Jeera) seeds
• 1 Bay leaf (tej patta)
• 1 Green Chilli , slit
• 5 Curry leaves
• 1 Onion , sliced
• Ginger Garlic Paste , as required
• 3 Tomatoes , chopped
• 1/4 Turmeric powder (Haldi)
• 1/2 Red chilli powder
• 1 Coriander (Dhania) Powder
• 1/2 Kashmiri red chilli powder
• Salt , to taste
• 7 Mint Leaves (Pudina)
• Coriander (Dhania) Leaves , chopped, as required

Rajma Masala Recipe

Rajma Masala Recipe is delectable peppery gravy prepared using red kidney beans or rajma. In this recipe, the Rajma Masala is prepared by cooking the boiled rajma beans with the dry ginger and pepper based gravy, which adds a rustic flavour to the dish.

The dish is supposed to be slow cooked, so that the flavors are well incorporated into the rajma. The Rajma Masala tastes better, after resting it for couple of hours before consumption.

Serve the Rajma Masala Recipe along with Phulkas or with Steamed Rice, Lauki Raita and Carrot Cucumber Tomato Salad With Lemon and Coriander Recipe for the weekday lunch.

You can even pack the Rajma Masala into an office lunch box or kids school lunch box along with jeera rice and chaas.

How to make Rajma Masala Recipe

1.     To begin making Rajma Masala Recipe, wash and soak the rajma overnight. Pressure cook with enough water for 6 whistles, turn the heat to low and cook for another 15 to 20 minutes.

2.     Turn off the heat and allow the pressure to release naturally.

3.     Heat ghee in a heavy bottomed pan, add the bay leaf.

4.     Add the chopped onion, ginger and garlic and saute until the onion turns golden.

5.     Add the tomato puree and cook until the masala is cooked well. This will take 3 to 4 minutes.

6.     Now, add the coriander, turmeric, red chilli powders, garam masala, dry ginger, pepper powder and saute until the ghee separates out. This will take 2 minutes.

7.     Add the boiled rajma, enough water to your desired consistency, season with salt and let the  Rajma Masala simmer for 10 to 15 minutes.

8.     Once the Rajma Masala thickens a bit, garnish with coriander leaves and switch off the heat. Check the salt and spices and adjust to suit your taste.

9.     Serve the Rajma Masala along with Phulkas or with Steamed Rice, Lauki Raita and Carrot Cucumber Tomato Salad with Lemon and Coriander Recipe for the weekday lunch.

Ingredients

·         2 cups Rajma (Large Kidney Beans) , soaked for 8 hours

·         1 Onion , finely chopped

·         2 cloves Garlic , pounded using a mortar and pestle

·         2 inch Ginger , finely chopped

·         2 Tomatoes , pureed

·         1/2 teaspoon Turmeric powder (Haldi)

·         2 teaspoon Coriander (Dhania) Powder

·         1 teaspoon Red chilli powder

·         2 teaspoon Black pepper powder

·         1 teaspoon Dry ginger powder

·         1/2 teaspoon Garam masala powder

·         1 Bay leaf (tej patta)

·         Coriander (Dhania) Leaves , Small bunch, finely chopped for garnish

·         1 tablespoon Ghee

·         Salt , to taste

Spicy Pasta Recipe with Roasted Vegetables

Spicy Thai Pasta Recipe is a delicious pasta recipe that packed with flavors from the thai curry paste and roasted vegetables and makes a perfect dinner along with a chilled salad and a juice.

Crunchy carrots, beans and capsicum stir fried along with delicious boiled pasta and tossed in flavour packed thai curry paste.

Serve the Spicy Thai Pasta Recipe With Roasted Vegetables along with Cheese Garlic Bread Recipe, Chilled Thai Green Papaya Salad and a Coconut Tapioca Pudding to make a perfect dinner. 

How to make Spicy Thai Pasta Recipe with Roasted Vegetables

1.     To begin making the Spicy Thai Pasta Recipe with Roasted Vegetables, you can either us store bought Thai Green curry paste or you can make it at home. 

2.     If you wish to make the homemade paste follow this Vegetarian Thai Green Curry Paste Recipe. 

3.     We will first cook the pasta along with salt in boiling water along with a little salt until al dente.

4.     Once the pasta is cooked, drain it from the hot water and run it under cold water immediately to stop the process of cooking.

5.     Drizzle a bit of olive oil to prevent the pasta from sticking to each other. Keep the pasta aside.

6.     In wok heat oil on medium heat, add chopped ginger and garlic and saute for a couple of minutes.

7.     Add the vegetables-carrot, beans and capsicum. Continue to stir fry for 2-3 minutes until the vegetables are well roasted. 

8.     Once you the vegetables are roasted add the thai curry paste, fresh cream and cooked pasta.

9.     Saute the pasta until it gets well coasted with the thai curry paste. 

10.   At this stage add in the lemon juice, brown sugar, chili flakes, and salt. Stir well to combine.

11.   Once Spicy Thai Pasta Recipe With Roasted Vegetables is combined well, check the salt and spices and adjust according to taste.

12.   Serve the Spicy Thai Pasta Recipe With Roasted Vegetables along with Cheese Garlic Bread Recipe, Chilled Thai Green Papaya Salad and a Coconut Tapioca Pudding to make a perfect dinner. 

13.   You can also serve the Spicy Thai Pasta Recipe Wth Roasted Vegetables for winters as part of a hearty Sunday brunch along with Broccoli Almond Soup Recipe for a cozy dinner.

Ingredients

• 300 grams Spirali pasta
• 1/4 cup Carrots (Gajjar) , cut into strips
• 1/4 cup Green Bell Pepper (Capsicum) , cut into strips
• 1/4 cup Green beans (French Beans) , cut into strips
• 1/4 cup Thai Green Curry paste
• 1/2 cup Fresh cream
• 1 teaspoon Lemon juice
• 1 teaspoon Brown Sugar (Demerara Sugar)
• 1/2 teaspoon Red Chilli flakes
• Salt , to taste
• 1 tablespoon Cooking oil
• 1 teaspoon Garlic , chopped
• 1 teaspoon Ginger , chopped

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Gujarati Khichu Recipe

Khichu is a Gujarati, healthy and delicious, snack/breakfast that is gluten free and vegan. It is prepared with rice flour that is added to hot boiling water along with spices like ajwain and jeera. This mixture is then shaped into small disks with an indent in the centre and steamed in a idli cooker. 

It is almost like having a savoury donut but unlike a regular donut, this one is dense and steamed. The process of making it is actually very interesting. 

Serve Khichu Recipe as a healthy evening snack along with a hot cup of Masala Chai or by itself as a light evening snack.

How to make Gujarati Khichu Recipe 

1.     To begin making Gujarati Khichu recipe, we have to first get the dough for the khichu ready. 

2.     Preheat a steamer with water in it.  Meanwhile, in another pan heat 2 cups of water and add ajwain, cumin seeds along with salt, ginger & green chillies.

3.     Let the water come to a rolling boil.

4.     Without reducing the heat, quickly dust the rice flour all over the boiling water. (It is important that you scatter the flour all over the boiling water) Do not stir. 

5.     Allow the water to rise up on its own. It will begin to moisten the rice flour within 30 seconds or so.

6.     Using the back of a wooden ladle carefully (so as not to splatter the hot water) and vigorously stir the mix for a minute.

7.     Remove the Khichu from the heat and pour the Khichu mixture in a bowl. 

8.     When the Khichu dough is hot yet but easy to handle, pinch the dough in 12 balls of equal size.

9.     Make an indent in the centre like that of a doughnut. 

10.  Transfer these Khichu onto the steamer and steam them for 5 – 7 minutes

11.  Remove the Khichu from the steamer and serve hot.

12.  Serve Gujarati Khichu Recipe as a healthy evening snack along with a hot cup of Masala Chai or by itself as a light evening snack.

Ingredients

·         2 Cups Water

·         1 cup Rice flour

·         1/2 teaspoon Ajwain (Carom seeds)

·         2 teaspoons Cumin (Jeera) seeds

·         Salt , to taste

·         2 Green Chillies , finely chopped

·         1 inch Ginger , finely chopped

Jowar & Tomato Cheela Recipe

Jowar & Tomato Cheela is a healthy cheela recipe made with a combination of jowar flour, maize flour and whole wheat flour, along with tomatoes and simple spices. 

Did you know: Jowar, a complex carbohydrate, is digested slowly, prompting a more gradual rise in blood sugar? That’s why it’s a great diet choice for diabetics and people who want to lose weight. Jowar, a gluten-free whole grain, is considered an excellent alternative for people who suffer from ‘gluten intolerance‘and it is rich in nutrients as well.

Serve Jowar & Tomato Cheela for breakfast along with Green Chutney Recipe and Adrak Chai Recipe - Indian Style Ginger Tea for a simple weekday breakfast. 

How to make Jowar & Tomato Cheela - Sorghum Cheela With Tomatoes

1.     To begin making the Jowar & Tomato Cheela, let us first make the Cheela batter. 

2.     In a mixing bowl, combine the jowar flour, whole wheat flour, maize flour, onions, tomatoes, green chillies, coriander leaves, salt,  red chilli powder and start adding water gradually to make a batter.

3.     Making sure that batter should be of pouring consistency.

4.     Heat a non stick tawa on medium heat ,grease it with oil. Pour a ladleful of batter on tawa ,spread it in a circular motion. 

5.     Drizzle some oil on the cheela and around the edges. Cook on medium low flame.

6.     Flip the the cheela and cook it on both side until golden brown in colour.

7.     Repeat same process to make more cheelas with the remaining batter. 

8.     Serve Jowar & Tomato Cheela for breakfast along with Green Chutney Recipe and Adrak Chai Recipe - Indian Style Ginger Tea for a simple weekday breakfast.

Ingredients

·         1/4 cup Jowar Flour (Sorghum)

·         1/4 cup Whole Wheat Flour

·         1/4 cup Maize flour (Corn Meal)

·         1/3 cup Onions , finely chopped  

·         1/3 cup Tomatoes , finely chopped  

·         2 Green Chillies , finely chopped

·         2 sprig Coriander (Dhania) Leaves , finely chopped

·         Salt , to taste

·         1/2 tablespoon Red chilli powder

·         Water , as required

·         3 tablespoons Cooking oil

Tomato Rasam Recipe

Tomato Rasam is a simple and delicious Rasam recipe that is made flavours from tomatoes, coriander powder, jeera powder and black pepper powder. This a simple and quick rasam recipe that even adults will enjoy. This rasam recipe also has a healthy portion of yellow moong dal which makes it a healthy and nutritious option to feed it your babies. Due to the mild flavours of the rasam, babies and toddler will lap it up completely. 

Serve this Tomato Rasam to you babies/toddler who are over the age of 10 months mixed in some steamed rice along with a Carrot Poriyal or a Beetroot Poriyal. 

How to make Tomato Rasam Recipe

1.     To begin making Tomato Rasam for babies and toddlers, we need to first pressure cook the moong dal. 

2.     In a pressure cooker, add the washed moong dal with 1/2 cup of water. 

3.     Pressure cook for 3 whistles and turn off the heat. Let the pressure release naturally. 

4.     Scoop out the dal into a bowl and mash it. 

5.     In the same pressure cooker, add the chopped tomatoes along with 2 tablespoons of water. Add a pinch of salt and turmeric powder as well. 

6.     Pressure cook for 1 whistle and turn off the flame. Release the pressure immediately by running the pressure cooker under water. 

7.     Place a pan on medium heat, add 1/4 ghee and let it warm up. Once the ghee is warm, add 1/4 teaspoon of mustard seeds. 

8.     Once it sputters, add in the pressure cooked tomatoes and mix well. 

9.     Add in the cooked and mashed moong dal, mix well. 

10.  Now add in the spice powders - cumin powder, pepper powder and coriander powder. 

11.  Give it all a good mix and add in a pinch of salt and let it come to a boil (until it froths up). 

12.  Turn off the flame and garnished with coriander leaves. Your baby's tomato rasam is ready to be fed.

13.  Serve this Tomato Rasam to you babies/toddler who are over the age of 10 months mixed in some steamed rice along with a Carrot Poriyal or a Beetroot Poriyal.

Ingredients

·         1 Tomato

·         1/4 teaspoon Turmeric powder (Haldi)

·         1/4 cup Yellow Moong Dal (Split) , washed

·         1/2 teaspoon Cumin (Jeera) powder

·         1/2 teaspoon Coriander (Dhania) Powder

·         1/4 teaspoon Black pepper powder

·         Salt , as per taste

For tempering

·         1/4 teaspoon Ghee

·         1/4 teaspoon Mustard seeds

·         Coriander (Dhania) Leaves , for garnish