Tater Tor Chat

We love our chats right, spicy, tangy, sweet , crunchy what not to love about it. But when you want to east something fast and don't have time to prepare, this tater tots comes in handy. I just love tater tots and come on who don't like potatoes. This tiny bits is always comes in handy for a breakfast but to use it chat it was awesome. When I got the package I was looking forward to make this one and my husband also suggest me that make a post about it , I said I am way ahead of you. 

So basically you don't need any fancy ingredients but if you want to make fancy you can,  by adding pomegranate seeds and raw mango pieces. I just wanted to have it for quick weekend lunch so I made it what I have it on hand. Just tater tots, onion, tomatoes, boiled brown chickpeas and chutneys and sev. And done. 

Ingredients : 

2 cups of tater tots

1/2 cup boiled brown chickpeas

1 chopped tomato

1 chopped red onion

cilantro mint chutney & tamarind date chutney as per taste

3-4 tbsp. finely chopped cilantro and mint

Chat masala on top to sprinkle , if you dont have one use fresh lime juice

1/4 cup sev 

I don't like sweet yogurt but if you want please go ahead. 

Method : 

I air fried my tater tots and made it little crunchy. 

Let it cool it for 5 minutes. 

Add chopped onions, tomato, chick peas. 

Then add cilantro mint chutney, tamarind date chutney. 

Sprinkled sev and chat masala on top and serve immediately. 

Vegan Gyoza

Gyoza is nothing but the very recent innovation by Japanese. Its a type of dumpling which I made it vegan. The main difference between dumpling and gyoza is dumpling is made of wheat flour dough wrapper meat and/or vegetables and either steamed, pan fried, deep fried or boiled. White gyoza is a thinner dumpling wrapper and more finely chopped stuffing and most commonly pan fried to create a wonderful crispy texture with unique flavors.

Here I have used simple stuffing with cabbage, carrot, soy granules , ginger, garlic and basic spices. I have pan fried it to create a crunchy texture but you can simply steamed it and enjoy it too. 

Ingredients : 

2 cups of finely chopped or grated green cabbage

1 carrot grated

1/2 cup soaked and squeezed  soy granules

1 tsp. salt 

1 clove garlic chopped

2 tsp grated ginger

1 tsp sesame oil

pinch of black pepper

20 gyoza wrapper

for dipping sauce

2 tbsp. white miso

1 tbsp. soy sauce

2 tbsp. rice vinegar

1 tbsp. chili oil

Method : 

Mix grated cabbage and salt in a bowl and let it sit for 10 minutes to release the cabbage moisture. 

After 10 minutes, squeeze out water from cabbage either with hand or with clean kitchen towel. Place it back in bowl along with rest of the ingredients. 

Mix stuffing mixture well except wrapper. 

Take one gyoza wrapper on your palm, slightly wet the edge with water. 

Place 2 to 3 tsp filling in the middle, fold as a half moon shape and tightly seal it. You can make what ever design or shape you want it. I kept it simple. 

Make all till either your ran out with wrapper or with stuffing. 

After that if you are steaming it, heat a steamer with water in it and place the gyoza on steaming tray and steam it for 10 minutes. 

For pan fried version , heat a 8 inch skillet over medium heat , add cooking oil to cover bottom of skillet. Place 6-8  gyoza depend upon the space. Quickly mix 2/3 cup f cold water and 2 tsp all-purpose flour in a bowl and pour into skillet. 

Cover immediately and let it cook until its fully cooked and most of the moisture is gone , it will take 5 to 6 minutes. 

While gyoza is cooking, make the dipping sauce by mixing all ingredients or you can make your favorite sauce. 

Carefully place gyoza on a plate and serve with dipping sauce and I had it along with miso soup with tofu and broccoli.  

Chettinad Potato Fry

This is a super simple  side dish for any meal or just by itself. Chettinad ( a small region in the 

Tamil nadu) cuisine is famous for its spices so making fresh spice powder and use it in dish is super flavorful. This is a simple potato roast cooked just different way with freshly ground spices. Traditionally you can make it with baby potatoes but I had leftover boiled potatoes so I just used that one. The leftover spice mix I used it in my other regular curries and enhance the taste. 

This dish goes really well with puri, paratha or roti. I had it along with my Chana masala. 

Ingredient for the spice mix 

2 tsp cumin seeds

1 tbsp. coriander seeds

5 Red dried chilies whole

1 tsp Black pepper corn

1 tbsp. urad dal

1 tbsp. chana dal

For the potato fry : 

2 cups boiled potatoes, cut in squares or 15  boiled and peeled baby potatoes

1/2 cup onion chopped

6 to 7 curry leaves

1 tsp. Mustard seeds

salt to taste

1/4 tsp. turmeric powder

Pinch of Hing

2 tbsp. oil

Method for Chettinad spice mix 

Dry roast all the masala ingredients for 5 minutes on a medium to low flame. Let it cool down completely. 

Grind it to a coarse powder.

You can make in in bulk and store it in airtight container in the fridge. It stays fresh up to 2 months. 

Potato Fry : 

Heat oil in a pan.  Add mustard seeds and let it splutter. 

Add curry leaves and onions and sauté till onion becomes translucent. 

Once onion gets soft , add potatoes and mix it and cook for 2- 3 minutes. 

Now add salt and 3 tbsp. or more depend upon your testbeds. Mix nicely and let it cook on low to medium flame for 5 to 6 minutes until all masala coats to potatoes nicely. 

Turn off the flame and sprinkle some coriander leaves and enjoy it with rice, sambar rice or plain rice. 

Veggie Sammies with Peanut butter Satay Sauce

Sammies its a another name for sandwich, This one is packed with protein packed peanuts, vegetables, tofu and of course dash of Sriracha. Its going to be your quick supper or lunch too. Perfect to carry out for picnics. and under 30 minutes you are ready to eat.

Ingredient :

1 pack of firm tofu - Dry and not water in it

2 French Baguette rolls _ cut in half or thirds

1/2 cup cucumber sliced

1/2 cup white onion sliced into thin strips

1/2 cup red bell pepper, sliced into thin strips

1/2  cup thinly sliced red cabbage

1/2 cup fresh cilantro

1 tbsp. oil 

For Peanut Sauce

4 tbsp. Creamy Peanut butter

3 tbsp. lime juice

2 tbsp. warm water

4 tbsp. hoisin sauce

2 tsp soy sauce

2 tsp sriracha

Method : 

In a flat pan, cut the tofu in big pieces and cook on both sides till its little brown. 

Keep it aside. 

In small bowl, combine peanut butter, lime juice, water, hoisin sauce , soy sauce and sriracha. Mix well. 

Cut the bread in your desired size, slit in the middle , not till the end so bread just open up flat.

Spread sauce on both sides of each roll then layer with tofu, cucumber, onion, bell pepper. 

Top with cabbage ad cilantro and enjoy.