PEAS CHAAT
Cooked peas: 250 gm
Asafoetida: A small pinch
Cumin seeds: A small pinch
Pepper powder: ¼ tsp
Chaat masala: ½ tsp
Mint and coriander leaves: A few sprigs
Chilli: 1 green one chopped into small pieces
Paapri / panipuri/mathri: 2- 3 coarsely crushed
Beaten curd: 5 tbsp
Oil: 1tsp
Salt: To taste
Method
Heat oil on low flame, add cumin seeds and asafoetida, when the seeds pop add the peas and sauté.
Remove from flame add the pepper and chat masala.
Chop the mint and coriander and mix in.
Add beaten curd and salt.
Sprinkle the paapri/panipuri/ mathri just before serving.
BISCUIT DUMPLINGS
Flour: 50 gm
Cold butter: 1 tbsp
Baking powder: A pinch
Cold milk: 1-2 tbsp
Salt: A pinch
Pepper / chilli/ rosemary (any one of your choice): A pinch
Chicken / veg broth: 500 ml
Method
Sieve flour with salt and baking powder, twice.
Add cold butter into the sieved flour and mix with fingertips till it resembles breadcrumbs
Add the spice / herb.
Add sufficient milk to make a dough.
Roll out the dough into one inch thickness and cut into squares or any shape you wish.
Meanwhile, put the broth into a pan and bring to boil. Drop the biscuits into this and simmer for 10-15 minutes. (You can add any leftover vegetables/ chicken pieces)
Serve hot.
