when you have a yummy ,chatpata and a healthy homemade chaat in your hands, why to go to chaat stalls to eat it out?
yes you are right today back with another chat recipe namely ALOO BLACK CHANA CHAT.
Aloo Black Chana Chaat is oil free and a great snack to have as a salad or as tea time snack.
This fantastic chaat surprisingly does not call for curd or yogurt like others chaat do but is blended well with sweet and tangy tamarind chutney to give a tickle to the taste buds. Sweet and green chutneys are an integral part of most chaat recipes which enhances the flavours of the chaat.
Aloo black Chana chaat is a very popular Indian street food where Aloo means Potatoes and Chana means the chickpeas or garbanzo beans and chaat means snack.
Normally you find this variety of snack prepared more often on the streets of North India.
I had tasted this one of the local restaurants in mumbai ,thats when i decided to simulate in my kitchen and result was mindblowing.
you can assemble this in minutes if you have boiled white chana(chickpeas or chole in hindi),boiled potatoes and chat chutneys ready in your kitchen.
I have added three chutneys:
◾green chutney
◾sweet tamarind chutney
◾spicy red chili garlic chutney
If you are short of time to make chaat chutneys, then just add the spice powders and still enjoy the chaat but in that case squeeze some lemon juice while serving.
the recipe can also be made into a salad. just add some grated carrots, cucumber,boiled corn, beetroots, zucchini to the chaat. skip the papdi and sev, if serving as a salad.
Ingredients
½ cup dried black chickpeas or 1.5 to 2 cups cooked black chickpeas/ kala chana/ brown chole
2 medium potatoes/aloo
1 small onion, chopped
1 small tomato chopped
1 green chill sliced
2 to 3 tbsp chopped coriander leaves/dhania patta
mint coriander green chutney as required
sweet chutney as required
red garlic chili chutney as required
chaat masala as required
roasted cumin powder as required
some chopped coriander leaves
a few crushed papdis
yellow sev as required
salt as required
lemon juice as per taste
Method:
1.Cook and boil potato, peel and cube it into bite sized pieces.
2 soak dried brown chickpeas overnight in enough water. drain very well. pressure cook the black chickpeas in 2 cups water and ¼ tsp salt till they are completely cooked. when the pressure settles down on its own, open the lid and strain the chickpeas. let them come to room temperature.
3.To the chickpeas, add chopped boiled potatoes.add green chutney, tamarind chutney and red chili chutney as per your taste preferences.
4.add ¼ cup finely chopped onions and ¼ cup finely chopped tomatoes.mix everything very well.
5.Place a portion of the kala chana chaat on a serving plateor bowl .sprinkle a pinch or two of chaat masala, roasted cumin powder and black salt/regular salt as required.
6.sprinkle some crushed papdi on top.sprinkle some sev on top.lastly add a touch of chopped coriander leaves. drizzle some lemon juice .serve aloo chana chaat immediately.
Tips:
Aloo black chana chaat can be served at room temperature or chilled. if serving chilled, then add the crushed papdis, sev and coriander leaves while serving.
You can alternatively use white channa (chole) too.
This can be served as salad too skipping the chutneys alone
instead of boiled aloo you can use leftover aloo sabji too
Fresh Green Peas / Matar are abundantly available in the winter season . I had prepared lots of recipes using fresh peas like dry curries,tikkis,parathas and various gravies using green peas.
This fresh peas minty gravy was in my to do list since a long time
In Kannada this Pudina Peas gravy is called 'Hasi Batani Kaalu Gojju' where 'Hasi Batani Kaalu' stands for 'Fresh Peas' and 'Gojju' is typically a South Indian style 'Gravy'.
This green peas mint gravy is really refreshing and a very delicious gravy.This is a typical south Indian gravy which is really delicious and is well balanced with the sweet fresh peas spiced up in the aromatic mint gravy
Recipe source :chef and her kitchen. I have followed exact recipe with few minor changes in the original recipe
I strongly recommend you to try this with fresh green peas atleast once
Ingredients:
1.5 cups fresh shelled Green Peas
1 cup loosely packed fresh Mint leaves
1/2 cup loosely packed fresh Coriander leaves
1/4 cup grated fresh Coconut
7-8 Green chillies(adjust the quantity)
half inch ginger , 2 cloves garlic
1 tbsp Fried gram ( i didnt use it)
Lemon juice squeezed of a half lemon
1/2" Cinnamon
2-3 Cloves
a sprig of Curry leaves
1/2 tsp Mustard seeds
2 tbsp Oil
Salt to taste
Method:
1. Grind mint leaves with coriander leaves,grated coconut,fried gram,cinamom,cloves ,ginger ,garlic and green chillies to a smooth paste.Open the mixer jar and keep otherwise you will loose the green color if it is closed for long.
2 Microwave the fresh green peas for 3-4 mins with a pinch of sugar.This will make sure the peas retain their green color through out the cooking process.Drain and keep them aside.
3 Heat oil in the kadai and crackle mustard seeds and add hing let them splutter.Add curry leaves and boiled and drained fresh green peas and fry for 2-3 minutes.
4 Add ground mint masala and fry the masala for 5-6 mins until the oil leaves the edges and the raw smell disappears.
5 Add 1 cup of water and salt to it and mix well and let it simmer for another 5 mins. cover it with lid slightly so that the gravy does not splutter outside.Do not cover the kadai/pan completely with the lid otherwise you will loose the lovely green color of the gravy.Switch off the flame and add lemon juice to it and mix well.
6 Serve it hot with triangular Chapati or even Jeera rice.
Upma is a popular maharashtrian breakfast dish Upma is usually made with Semolina (called Rava or Suji in India).
A huge number of variations of Upma are made with whole or refined ground wheat and rice of varied grain size, vermicelli, Durum wheat semolina or pearl sago. A wide range of vegetables may be added, and may be garnished with a variety of beans (raw or sprouted), cashew and peanuts.
For a variation called masala upma, sambar masala or garam masala is added along with red chilli powder, instead of green chillies.
todays recipe is made with combination of rava and vermicelli and i have used greenpeas to increase nutritional value. you can add any veggies like tomato , carrots ,beans etc
Ingredients
• half cups semolina (rava-medium size) + half cup vermicelli
•2 1/2 to 3 cups water,
•1 chopped tomato
•1 onion chopped + 1/4 cup green peas
•3-4 red/green chilies,
•1/4 cup soaked and shelled peanuts or broken cashewnuts,
•2 tsp sugar,
•salt to taste,
•2 tbsp ghee (clarified butter) /oil,
•2 tsp mustard seeds or 2 tsp split black gram (udid dal),
•1/2 teaspoon asafoetida,
•10-12 curry leaves,
•coconut and coriander leaves plus lemon juice for garnishing.
Method
1.Put 1 tsp ghee in a pan. Roast rava over medium heat till the color changes to golden brown and it gives out nice aroma. (for 10 to 15 minutes)
2.Keep water to boil in a pan
3.Heat ghee/oil in a pan.add hing. Add udid dal or mustard. As the dal turns reddish, alternatively, when the mustard seeds crackle, add asafoetida, chilies, curry leaves and peanuts or cashewnuts. Fry for some time. Add tomato & chopped onion, & saute for 2 minutes.next add rawa and semolina & mix it well. Add salt and sugar and keep stirring
4.When the water comes to a boil, add water slowly mixing after each addition, to keep from forming lumps.. Remove the lumps, if any
5.Now cover the pan and cook for 5 minutes. Add 2 tsp ghee and again sprinkle some water over the uppama to make it soft. Cover for a minute.squeeze 1 tspn lemon juice.
6.Garnish with coconut and coriander leaves. Serve hot with mango or chili pickle.
Tips and Variations:
1)Chopped onions, green peas, chopped carrots, tomatoes can be added for a different taste. If you add tomatoes, you may skip the yogurt.
2)The proportion mentioned here is for medium size semolina. You may use coarse semolina. Then, for 2 cups of semolina, use 4 to 5 cups of water. For fine rava, reduce the amount of water to 3 cups.
3)Drizzle a little bit of ghee on top before serving.
4)Try garnishing with 'shev/sev' (fried noodles).
sometimes simple small things give us happiness ,Like these Kasuri Methi Parathas, which are extremely simple and make for the most wonderful breakfast or dinner.
kasuri methi means dried fenugreek (methi) leaves.
you can make kasuri methi easily at home too,though it is easily avialable in market .i had made this paratha with skp chicken curry.
you can enjoy it with chole,paneer butter masala or even with plain curd and pickle.
i equally enjoy methi paratha and methi thepla ,but when you are running short of fresh methi ,the kasuri methi comes to your rescue ..try it and it will be a regular item in your lunch box....
i have kept spices minimum as i wanted a dominant flavour of methi ,but you can add any spices of your liking like garam masala,coriander cumin powder ,pinch of turmeric or red chilli powder ..
Ingredients:
Wheat flour (Atta) - 2 cups
Kasoori methi - 3/4 cup
green chilli chopped - 2-3 or Red chilly powder - 1/4 tsp
Turmeric powder - 1/8 tsp (optional - i didnt add as i wanted my parathas to be whitish in colour)
Ginger grated - half inch
pepper powder - 1/4 tsp
amchoor powder /chat masala - 1 tsp
oil /ghee - 1 tsp
Salt - to taste
Water - to knead into a dough
other ingredients
oil /ghee to roast - as needed
flour for dusting
Method:
1.Mix all ingredients together in a bowl.Add just enough warm water to make into a dough which is smooth (but not sticky).
2.Keep aside for 10 minutes.Divide the dough into 8-10 balls.
3.Roll out each dough ball into a circle of about 6-7 inches diameter,use some flour for dusting while rolling paratha .Heat a griddle and place paratha on the hot griddle.
4.Cook until light brown spots appear on the first side.Flip the paratha over and cook until the second side is cooked, and light brown spots. now again flip paratha and Drizzle a bit of ghee/butter/oil if needed on both sides and serve in plate
5.if not serving immediately, put in a caserrole .serve with pickle,curd and any spicy chicken curry or paneer curry
tips
1. can replace kasuri methi with ,fresh methi leaves in that case use 1.5 cups methi leaves.
2. i have kept spices minimum as i wanted a dominant flavour of methi ,but you can add any spices of your liking like garam masala,coriander cumin powder ,pinch of turmeric or red chilli powder ..
Todays recipe is a twist to normal kanda pohe where I have added boiled potato cubes and skipped onion to the traditional poha recipe. also i have boiled potato and cut into cubes.
Normally while making regular poha recipe ,kanda is a must but here i have skipped it .but you can add onions if you like the taste ...also in regular poha i add slices of potato (kachrya) and cook them along with onion ,but here i have used boiled potato cubes and i cook them till they become slightly crunchy in tempering and then i proceed with regulkar poha recipe.
Aloo Poha also known as the Batata Pawa.It is spicy from green chillies,sweet from potato,crunchy from peanuts and tangy from lemon juice
POHE!!! a common 10- minute-recipe of maharashtrians. It's a very popular Dish in Maharashtra. Maharashtrian people makes it for Breakfast or any time as a snack.
A word 'Kande pohe' is used as a term for marriage talks. It also has a traditional symbol attached to it - in an arranged marriage when a boy goes with his family to the girl's house for the first time the dish which is generally served is "kande pohe!" .....' Actually the reason is that this dish takes less time to be prepared,tasty to eat and satisfies the hunger completely. So here's KANDE CORN POHE for u...
There is one famous song from marathi movie "Sanai Choughade"
"Aayushya he chulivarlya kadhaitale Kande Pohe………..."
……. Life is like kande pohe in kadai, that means tasty and colorful.
Ingredients
•2 cup Pohe (Flaked, beaten rice),
•2 medium size onions,1/4 cup green peas
•1 cup rolled oats (i used quaker oats)
•3-4 green chilies,
1/2 cup roasted peanuts
•1 tsp lemon juice
•2 tsp sugar,
•salt to taste,
•2 tbspoon oil,
•2 teaspoon mustard seeds,
•1/2 teaspoon asafoetida,
•2 teaspoon turmeric powder,
•coconut and coriander leaves for garnishing.
Method:
1.Rinse Pohe in water and drain. Set them aside for 10 minutes.
2.Add some salt, sugar and lemon juice to them.
3.Chop green chilies finely. Chop cilantro/coriander leaves. Chop onion and potatoes into medium pieces.
4.Heat oil in a pan. Add mustard seeds. As they start spluttering, add asafoetida, turmeric powder, chopped onion, oats,green peas ,peanuts and green chilies.
5.Cover and cook on medium heat till potatoes turn tender. Then add pohe and stir.
6.Cover for 5 minutes. Remove the lid, stir and let them cook for another 2-3 minutes.
7.Garnish with coconut,rolled oats ,and coriander leaves. Serve hot with mango or chili pickle.
Variation:
Try different versions of batata pohe by adding one or more of vegetables such as curry leaves, chopped tomatoes, green peas, chopped brinjal pieces and cabbage.
Add any of these vegetables at the time of tempering and follow the rest of the method same as above.
Add 1 teaspoon black Maharashtrian masala for a different flavor.
Drizzle a little bit of ghee on top before serving.
Choosing a thicker variety of the flattened rice is better than the very thin variety. I use a medium thick variety .
You can even add 1 chopped onion in tempering along with the boiled potato
My first summer season recipe of this year with pineapple raita.
had bookmarked this two years ago but somehow forgotten to make it .last week had got pinepple slices from which i made pineapple sheera ,and had some slices remaining so without wasting time i rushed to make this interesting raita.
Pineapple raita is a cooling and refreshing side dish for any meal; it is a perfect blend of pineapple chunks and creamy yogurt. Learn how to make ananas ka raita by following this easy recipe.
pineapple raita is the best raita i have had till date. i will recommend making this once and i am sure you will be hooked to it.
trust me, you and your family are going to love it. and with the summers approaching. refresh yourself with this cool, salty and sweet pineapple raita.
Ingredients
1 cup fresh curd/yogurt/dahi
½ cup chopped pineapple cubes
¼ cup pomegranate arils, optional
½ tsp red chili powder/lal mirch powder or pepper powder (kali miri powder)
1 small green chilli chopped finely
1 tsp roasted cumin powder/bhuna jeera powder
1 to 2 tbsp sugar or add as per taste
salt or rock salt or black salt as required
1 to 2 tbsp chopped coriander leaves
few chopped pineapple pieces,pomegrante arils , few coriander leaves for garnish
Method
1 Take the curd in a bowl. Add sugar, cumin seed ,red chilli or pepper powder and salt. Beat the curd until it becomes smooth.Add chopped green chili in it and mix well.
2 Add pineapple chunks and half of the pomegranate seeds in it and mix well.
3 chill the pineapple raita before serving.
4 garnish the pineapple raita with the remaining pomegranate and chopped coriander leaves.
being an idli dosa fan ,I keep on searching for variation in Idli recipes or dosa recipes
todays recipe is poha idli which i referred from Tarla Dalal website .
Flattened rice (also called beaten rice) is a dehusked rice which is flattened into flat light dry flakes.poha is known by various names
It is known by a variety of names: Pauaa/Paunva (પૌંઆ) in Gujarati, "Poya" in Rajasthani, Chuda in Oriya, Atukulu in Telugu (Atukulu), Aval in Tamil(அவல்) and Malayalam(അവൽ), Chiura in parts of Bihar and Jharkhand, Chira in Bengali (চিঁড়া) and Assamese, Chiura (चिउरा) in Maithili, Nepali, Bhojpuri and Chhattisgarhi, Poha[1] or Pauwa in Hindi, Baji in Newari, Pohe in Marathi, Phovu in Konkani, Avalakki (ಅವಲಕ್ಕಿ) in Kannada
Super soft idlis made with a combination of broken and beaten rice, the Poha Idli is also relatively convenient to make compared to the traditional idli because idli rawa is used instead of whole idli rice. This helps you make the batter quicker and also ensures a perfect consistency, without having to worry about how coarse the rice has to be ground. Remember to grind the poha-rice mix and the soaked urad separately, to get perfect idlis. Enjoy hot and fresh with your favourite chutney and sambhar.
Ingredients
1 cup rice semolina (idli rawa)
1/4 cup beaten rice (poha)
1/4 cup urad dal (split black lentils)
salt to taste
oil for greasing
Method
1.Clean, wash and soak the idli rava and beaten rice in water for at least 2 hours.
2.Clean, wash the urad dal thoroughly and soak it in water for at least 2 hours.
3.Drain the idli rava and rice, combine together and blend in a mixer to a smooth batter.
4.Darin and blend the urad dal separately to a smooth paste using a little water.
5.Combine the two batters, add salt and mix well. Cover and keep aside to ferment for 6 to 8 hours.
6.Put spoonfuls of the batter into greased idli moulds and steam for 10 to 12 minutes.
7.Repeat with the remaining batter to make more idlis.
8.Serve hot WITH SAMBHAR OR CHUTNEY
I am addicted to punjabi cuisine .I love chola bhatura , punjabi kadhi, aloo matar ,palak paneer ,parathas and ofcourse kulchas...list goes on and on.
I have blogged about aloo kulcha earlier .todays recipe is Aloo Anardana Kulcha which has the addition of anardana ie dried pomegranate seeds as the souring agent which imparts a diffferent flavour to this kulcha.
i had got anardana to make some aloo chole recipe and used the balance to amke this flavourful aloo anardana kulcha with some mint chutney...
i followed the same recipe of aloo kulcha only with the addition of anardana
Kulcha (Urdu: Ú©Ù„Ú†Ù‡, Hindi: कुलचा; Punjabi: ਕੁਲਚਾ) is a type of leavened north Indian flatbread made from maida (wheat flour). It is particularly popular in India and Pakistan, and is usually eaten with chole.
Kulcha is a typical Punjabi recipe, originating in Punjab. Amritsar is known for its Amritsari kulchas or Amritsari naan. Flour dough is rolled into a flat, round shape and baked in an earthen clay oven until golden brown. When baked, it is usually rubbed with butter, and then eaten with spicy chole (chickpea curry).
.The leavened maida or refined flour flat breads called kulchas are stuffed with potatoes (aloo),onion and lots of spices and anardana(pomegranate seeds) , are rolled into a flat round bread and baked in an earthen clay oven until golden brown.
served with dahi(yoghurt),dahi or pickleThe ingredients are similar to aloo paratha except the outer covering is all purpose flour.It is rubbed with butter and then eaten with spicy chole...
Serves 7 kulchas
Ingredients :
Kulcha
Maida (white flour/all purpose flour) - 400 gms. (3 cup)
Curd - 3 table spoon.
Baking soda - 1/3 tea spoon.
Baking powder - 1/2 tea spoon.
Sugar - 1 tea spoon.
Oil - 1 table spoon.
Salt - 3/4 tea spoon (or according to the taste)
Carom seeds (Owa/ajwain) or cumin seeds (jeera/jira) - 1 tea spoon.
Filling /stuffing
Potato - 300 gms. ( 4 boiled)
Salt - 1/2 tea spoon (or according to the taste)
Green chilli - 1-2 (chopped)
Ginger - 1 inch long piece (grated)
Amchoor powder - 1/2 tea spoon.
Coriander powder - 2 table spoon spoon.
Red chilli powder - 1-2 pinch.
Garam masala - 1/4 tea spoon
Coriander leaves - 1 table spoon (chopped)
mint leaves chopped - 1 tbspn
anardana - 1.5- 2 tbsp
Method :
1.Sieve the maida in a bowl and mix curd, baking soda, baking powder, salt, sugar, oil in it. Mix the ingredients well with hands.
2.Knead the flour with luke warm water to make a smooth dough. Apply oil to the dough and keep it in a covered bowl at a warm place. Within 3-4 hours the dough will rise.
3. Punch the dough once again to fix it. The dough to make kulcha is ready.
4. Peel and mash the boiled potatoes. mix salt, green chilli, ginger, coriander powder, amchoor powder,anardana, red chilli powder, garam masala and coriander leaves. Mix all the spices well with the mashed potatoes. The filling to stuff the kulcha is ready.
5.Make 8-10 round balls of the dough. Make equal amount of small balls of the potato mixture also.
6.Take one ball of the dough and roll it into a flat disc of 3 inch. Put the potato mixture ball on the disc and press it with hands so it settles down on the dough. Fold and close the disc from all the sides as shown below.
7.Dust the kulcha with dry maida and press it with light hands to increase its size upto 3 inch. Now roll the kulcha into a flat disc of 6-7 inch with the roller. Fix some carom seeds or cumin seeds over the at the top of the kulcha.
8.You can bake the kulcha in oven, pan (tawa) or tandoor.
9.Heat a tava /pan . Put the kulcha in the pan and roast it until it turns brown from the bottom surface. Pour some oil or ghee on the upper surface once the lower surface turns brown. Roast it till both the surface turns brown in colour. Prepare all the kulchas in the same manner.
10.Serve the Potato anardana stuffed kulchas with curd, chutney,mango pickle or chole recipe.
Tip /variation:
For baking kulcha in an oven grease a tray with oil. Put 2 kulchas in the pan and pre-heat the oven at 300 centigrade. Place the tray in an oven and bake the kulcha for 2 minutes. Flip the side of the kulchas after 2 minutes and bake again till both the surfaces turn brown in colour. Now take out the tray from the oven and serve the hot baked kulchas with curd, aloo matar, pickle or chole recipe.
Pyaz pakoda ,yet another any time favourite recipe of mine.
But this is slightly different in taste than our marathi kanda bhaji or khekda bhaji even though it uses onions..
Onion Pakoda is a deep fried batter snack made of gram flour (besan), other spices and onions. Unlike the potato bajji or the banana chilli bajji, the batter for the onion pakoda is different.
It is more of a south ,specially andhra style pyaaz pakoda.
The addition of green chilies ( no red chilli powder) , ginger julienes , Jeera, curry leaves and cashew nuts make it different than our khekda bhaji.
also read the process carefully as some oil is added to dry besan flour along with some soda which gives it a crumbly texture.
Also green chilli should be cut length wise ,dont cut it round.
i had tasted this bhajiya in a restaurant in bangalore while watching cricket matches.
I am so glad that i found this recipe on vah re vah chef sanjay thumas video.
definitely a must try recipe ,so if you are a bhajiya lover like me than go for it
Ingredients
curry leaves 2 sprigs ( about 10-15 leaves)
oil To Fry
salt To Taste
Ginger finely sliced 1 inch Piece
big Onion 1 Cup
Green chillies 3-4 Numbers
baking pdr 1/2 Teaspoons
oil or butter 2 Tablespoons
Rice Flour 1/4 Cup
Gram Flour Besan 1 Cup
jeera - 1 tsp
cashewnuts - 10 pieces ( soak in water for ten minutes before adding to batter)
Method:
1.Take a bowl add very thin sliced onions, green chillies, ginger sliced, curry leaves, if you want to add cashewnuts soke in water for 10min and then add it to the onions, add salt and mix well.
2.In another bowl add besan, rice flour, salt, jeera, baking powder, 2 tbsp oil and mix it nicely with your fingers.
3.Now add the onion mixture. Mix well if need sprinkle water and mix well again so that besan sticks to onion mixture .
4.Heat oil ,reduce flame to medium and throw spoonful of bhajiya with a spoon in hot oil , deep fry till it is golden brown.
