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This one for instance became popular when introduced at Gupta Chaat Centre.Bread slices: 12 Onions: 2 (cut into roundels) Boiled potato: 1 (big, peeled and cut into roundels) Boiled beetroot: 1 (big, peeled and cut into roundels) (optional) Cucumber: 1 (cut into roundels) Tomatoes: 2 Butter: 5tbsp Cheese slices: 4 Baarik Sev: 1 vati Puris: Few Green coriander chutney: As required Sweet date chutney: As required Chaat masala, lemon juice and chopped coriander leaves: To garnish 1.Add the ginger garlic paste and fry for another minute.

Approximate preparation and cooking time: 30 minutes Serves: 6 After a few days of cooking simple vegetarian food, my kids start longing for some non vegetarian food and I always end up pampering their taste buds.

Chicken: 1 (cut into medium sized pieces, approx 8 to 10) Onions: 4 (finely chopped) Ginger garlic paste: 3tsp Yoghurt: 3/4 cup (whipped) Poppy seeds: 1½tsp Sesame seeds: 1½tbsp Coriander seeds: 1tbsp Cinnamon: 1″ piece Black pepper corns: 8-10 Turmeric powder: ½ tsp Red Chillies: 1tsp (preferably Kashmiri Chillies, crushed) Garam masala: 1tsp Ginger: 1tbsp (finely chopped) Green chillies: 3 (slit) Curry leaves: Few Lemon juice: 1tsp Ginger juliennes: 1tbsp Oil: 2tbsp Warm water: 1 cup Salt as required 1.

I remember reading about this in the times of India and the recipe was quite simple, basically a grilled vegetable sandwich, topped with sweet and spicy chutney along with sev.

Slowly add whipped yoghurt and stir continuously till it gets mixed well (This will avoid curdling of the yoghurt).

Take 5-6 medium sized glasses or glass bowls and start layering.

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Add the yoghurt, mint leaves, coriander leaves, green chillies and salt.