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Recipes - High Tea Recipes

Nirmala Garimella

High Tea Recipes
Aloo Chaat
10 boiled potatoes
a handful of sprouted moong
3-4 slices of bread
2 small apples, chopped into small pieces
3-4 tbsp green chutney
4 tbsp sweet date chutney
1 tsp chaat masala
1 tsp red chili powder
juice from 1 lemon
3 tbsp coriander leaves, finely chopped
salt to taste

Cut the potatoes into medium-sized pieces.
Cook the sprouted moong with a little salt until slightly tender
Make small pieces of the bread and deep fry until golden brown.
Mix all ingredients, and garnish with coriander leaves.

Dal Patties
12-14 medium sized potatoes
12 tbsp gram dal
3 glasses water
6 tbsp corn flour
8 slices of bread
2 ½ tsp red chili powder
½ tsp turmeric powder
1 tsp mango powder
2tsp oil
a few raisins
a few cashews, chopped
heart-shaped molds
salt to taste
Wash and soak the dal in water for about an hour.
Add salt and turmeric powder and boil until the dal becomes tender but is still whole.
Allow the water to evaporate.
Heat 2 tbsp of oil in a pan, add the red chili powder and mango powder and immediately mix with the dal
Let cool
Add raisins and the cashews.
Boil the potatoes and mash while still hot
Soak the break slices in water and squeeze out the water completely
Add the bread pulp, corn flour, and salt to the mashed potatoes, and knead well.
Take a portion of the potato batter and flatten.
Stuff with a little dal and form balls
Put each ball into heart shaped molds and shallow-fry.
Serve hot with green chutney

Tandoori Chaat
Half a pineapple
3 apples
2 guavas
75 grams capsicum
1 tomato
10 ml cooking oil
For the marinade:
Salt to taste
1 tsp chaat masala
black salt to taste
1 tsp yogurt
1 tsp red chili powder
2 tsp shahi jeera
1 tbsp tomato sauce
1 inch piece butter
Peel and make cubes of pineapple, apple, guavas, capsicum, and tomato. Make sure there are no seeds.
Add the marinade ingredients in the order listed above and marinate the fruit for an hour.
Skewer and cook at a medium temperature on a charcoal tandoor or grill for 8 – 10 minutes while brushing with butter, or until tenderness desired is achieved.

Hara Kabab
1 and ½ cup spinach
½ cup urad dal  or Bengali gram dal
2 green chilies
¼ tsp garam masala
salt taste
20 ml oil
1 tbsp cheese, grated
5 pieces cashew, broken
5 pieces raisins, chopped
1 sprig coriander, chopped
2 green chilies, chopped
½ inch ginger, chopped
Mix the ingredients for the stuffing.
Boil the spinach leaves and squeeze out the water.
Boil the Bengal gram dal and blend spinach along with green chilies to a smooth paste.
Cook this paste in oil until the moisture evaporates and then add the garam masala and salt.
Flatten the spinach patty and stuff.
Shallow fry the patties.

Tandoori Chaamp
1 kg mutton chops
Marinade 1:
1 tsp ginger paste
1 tsp garlic paste
1 tsp red chili powder
  t tbsp raw papaya paste

Marinade 2:
4 tbsp cooking oil
2 tsp vinegar
½ cup yogurt, drained
2 tsp  garam masala
Mix ingredients for first marinade together.
Marinate mutton chops with Marinade 1 for an hour.
Mix ingredients for second marinade together.
Add the second marinade to the chops and marinate for another 6 hours.
Skewer and cook in a tandoor for 15 minutes

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