Aloo Black Chana Chat recipe |Alu kala chana chaat

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

Green Peas Mint Masala Gravy,Pudina Matar Masala,Fresh peas mint curry,

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.

Pyaaz pakoda,Onion pakora south style,how to make andhra style onion pakora

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.

methi pulao recipe | how to make methi pulao

Methi pulao is a one pot nutritious meal with the goodness of fenugreek leaves and mix vegetables.

 i have added carrot and peas to make the methi flavors mild and to balance the slight bitterness of methi.

 

 

Healthy pulao made with fenugreek leaves and mix vegetables.quick, healthy and a mildly flavored rice cooked with fenugreek leaves. I usually make this lunch box

I use whatever veggies are in stock like potatoes, carrots, green peas or soya chunks, paneer . No matter what you use, the aroma and taste of the fresh methi leaves is dominant.




This methi pulao can be made in a pressure cooker or in a pot, the pulao can also be made without vegetables.

serve methi pulao with curd or onion tomato raita or boondi raita.

Please click here for more pulao/rice recipes

You can check out tomato methi pulao recipe here




Ingredients:
1 cup basmati rice
2 cups methi leaves/fenugreek leaves, 80 grams, finely chopped
¾ cup chopped mix vegetables
1 medium to large onion, sliced or ½ cup thinly sliced onions
½ inch ginger/adrak + 3 to 4 garlic/lahsun + 2 to 3 green chilies, crushed to a paste in mortar-pestle
½ tsp red chili powder/lal mirch powder
½ tsp coriander powder/dhania powder + 1/2 tsp garam masala
2 cups water
2 to 3 tbsp oil
salt as required

whole spices:
½ tsp cumin seeds/jeera
1 black cardamom/badi elachi
2 green cardamoms/chotti elachi
1 inch cinnamon/dal chini
3 to 4 cloves/lavang
1 or 2 single strand of mace/javitri

Method:

1 wash and soak rice for at least 10 mins, drain and set aside.

2.Pluck the methi leaves from the stems and rinse in lot of water. sprinkle salt and soak for a while for the mud to settle down. Drain them completely.

3.heat 2 to 3 tbsp oil /Ghee in a pressure cooker and saute the following spices till fragrant - ½ tsp cumin seeds, 1 black cardamom, 2 green cardamoms, 1 inch cinnamon, 3 to 4 cloves and 1 or 2 single strand of mace

4.then add ½ cup thinly sliced onions. stir often and saute the onions till they start turning golden.

5.then add the crushed ginger+garlic+green chilli paste. stir and saute till the raw aroma of ginger and garlic goes away.

6.now add the finely chopped methi leaves. about 2 cups of methi leaves which have been finely chopped. stir and saute for 3 to 4 minutes on a low to medium flame.

7.then add ¾ cup chopped mix vegetables and stir well.add 1/2 tsp garam masala powder, ½ tsp red chili powder and ½ tsp coriander powder. stir very well again.

8 Add the soaked basmati rice. stir and saute for a minute.pour 2 cups water,add salt. stir again.

9 pressure cook the pulao on medium to high flame for 2 to 3 whistles. when the pressure settles down on its own, remove the lid. gently fluff the pulao.

10. if cooking in kadhai ,cover with a lid once water in rice is amost absorbed and cook on a low flame for 5 minutes  or till done
11 Serve with raita

Tips:

1. can add 1/2 tsp turmeric powder to above recipe

Aloo Pyaz pakoda recipe,How to make aloo pyaz ke pakore

You must have tasted potato (aloo) pakora and pyaaz (onion ) pakora .but have you ever heard about aloo pyaz pakoda?

 

 

 

 

Yes, todays pakora /bajji/bhajiya or pakoda is combination of both onion and potato namely ALOO PYAAZ PAKODA.



When you want to enjoy the taste of both aloo pakoda and pyaz pakoda, but really do not want to take much effort,

It is very easy to make these pakoda and they taste very good.

if it rains then it is good but if it is not raining then also aloo pyaz pakora can be enjoyed. these pakoda are eaten with any type of chutney, sauce or tea but i like to eat them with roti. lets see the recipe of aloo pyaz pakora



Mouthwatering potato & onion pakoda , best reward of a rainy day with masala tea.

I have added spinach (palak) to increase nutrition value



Ingredients
potato (peeled and cut into long strips - you can even chop them but dont make small pieces) – 1 cup
onion  (finely sliced - you can even chop them but dont make small pieces) – 1 cup
green chilli (finely chopped) – 1-2
red chilli powder - 1.5 tsp
coriander powder - 1 tsp
turmeric - 1 tsp
spinach leaves - 2 tbsp ( optional)
coriander leaves (finely chopped) – 1 teaspoon
gram flour / besan – 1.5 cup
salt – to taste
ginger garlic paste – 1 teaspoon
asafoetida / heeng – a pinch
carom seeds / ajwain – 1/4 teaspoon
oil (for batter) – 1/2 teaspoon
oil – to deep fry
water – as required

Method:

1. In a bowl add chopped potato, onion, green chilli,spinach , coriander leaves , ginger garlic paste,hing,ajwain ,salt and spices  and mix properly.leave it aside for 10 minutes .it will release water



2.Now add gram flour slowly , 1 tbsp hot oil ,and make a thick batter . add little water only if required.remember batter should not be runny , but be of dropping consistency.




3. Pour oil in a deep frying pan, and when hot, pour spoonfuls of onion-potato batter into the frying pan.
4. Keep flipping over the fritters, with the ladle until brown from both sides.
5. Once done, take them out on a paper towel lined plate, so as to soak all the excess oil.
6. Serve the onion-potato fritters with tomato ketchup and tea!
Tips
1. for crispier pakoda add 1/4 cup rice flour to above recipe

Aloo chana chaat recipe, how to make aloo chana chaat recipe

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 CHANA CHAT.



 Aloo 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 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 chickpeas or 1.5 to 2 cups cooked chickpeas/chana/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 chickpeas overnight in enough water. drain very well. pressure cook the 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 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 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 black channa too.
This can be served as salad too skipping the chutneys alone

Upwas konphal batata bhaji|vrat wale aloo kand,ratalu sabji|purple yam potato stir fry

Purple yam is known as ratalu in gujarati,kand in hindi and konphal in marathi & potato is known as aloo in hindi and batata in marathi



Purple Yam is an earthly, healthy and delicious food. my family favors this vegetable for its unique and interesting texture and its beautiful color. Purple yams are tubers with grayish brown skins and purple flesh.

When purple yam (kand) is in season, don’t we all try to find as many recipes as possible to make with it? With its lovely colour and delicious taste, this vegetable is generally enjoyed by the whole family. Here is another recipe to add to your kand collection. 

A simple maharashtrian dish of cubed purple yam and potato, tempered with green chillies and spiced up with crushed peanuts. This is also enjoyed during fasting days but you can relish it on a normal day as well.





This is yet another childhood favourite of mine.

 I remember as a child, for me fasting was just an excuse to relish on all these fantastic dishes. This konphal sabji is a great relief for people who want to skip potato on fasting/upwas days. It is very easy and tastes great just by itself or as side item even on non vrat non upwas days




Ingredients
1.5 cups purple yam (kand/konphal), boiled and cubed
1.5 cups potato, boiled and cubed
2 tsp cumin seeds (jeera)
3-4 green chillies, slit
3 tsp roasted peanuts, crushed
a pinch of sugar
1 tspn fresh grated coconut
2 tsp ghee
salt to taste
2 tsp lemon juice

For the garnish
1 tbsp chopped coriander (dhania)


Method

1.First,wash purple yam,remove skin with knife or peeler. Make medium cubes and keep them immersed in water.
2.boil in open pan for 4 minutes or microwave on high for 3-4 minutes.(in both ways take care the pieces shouldnt become too soft.). Now cut boiled potato in cubes too.
3.Heat the ghee in a pan, add the cumin seeds and allow them to crackle.
4.Add the green chillies and potatoes and mix well.
5.Add the peanuts, sugar and salt and mix well. Add grated coconut & stir for 2 minutes.
6.Squeeze lime juice & mix properly
7.Serve hot, garnished with the coriander & fresh coconut.


I had served with rajgeera sago poori


Tips :
You can also double up the crushed peanuts and add a dash of lime juice to add more "pep" to this traditional recipe.
You can even prepare the above sabji by adding a combination of potato & purple yam
skip coriander in case your family doesnt eat coriander on fasting days

Hariyali Matar,Green peas in green gravy

Another green peas recipe before green peas go out of season.hariyali means green and matar means green peas.

There are dozens of ways of cooking mutter, but this one truly tingles the tastebuds thanks to dominance of coriander in the masala. 



Hariyali Mutter comprises healthy ingredients and cooking methods, thereby strengthening the heart and controlling blood glucose levels too.



recipe source"purvasfoodfunda.blogspot.in"

Ingredients
1 cup boiled green peas
2 tbsp oil+ butter
1 tsp cumin seeds (jeera)
turmeric powder -1/4 tsp
onion medium chopped -1
tomato cut in cubes - 1
a pinch of asafoetida (hing)

salt to taste
1/4 cup chopped low-fat paneer (cottage cheese) cubes (optional)

To Be Ground Into A Smooth Paste (using Little Water)
2 cups chopped coriander (dhania)
4 green chillies , roughly chopped
half inch ginger (adrak)
4 garlic (lehsun) cloves (lehsun)
2 tbsp lemon juice
fresh grated coconut - 3 tbsp
cashewnuts/melon seeds- 2 tbsp
fennel seeds -1 tsp
cumin seeds - 1 tsp
cinammom stick - 1 inch
pepper corns /kali miri - 4-5
sugar -pinch
cloves/lavang -2

garnish
tomato slices / grated cheese


For Serving
phulkas

Method

1.grind ingredients mentioned above to smooth paste. boil water with little sugar and boil peas
 for 2 minutes and then put them in cold water,drain and keep aside

2.Heat the  oil+ butter in a non-stick kadhai and add the cumin seeds.


3.Add the asafoetida ,turmeric,chopped onion and saute till onion is pink.

4Now add  the prepared green paste, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.

5.Add the blanched green peas, tomato slices,about 3/4 cup water ,mix well ,cover pan cook on a low flame
 for 7-10 minutes, keep checking in between ,if you feel curry has become dry than add 2 tbsp of water 
and  cook on a medium flame for another minute, while stirring continuously.

6.Add the paneer, mix lightly and cook on a medium flame for 1 to 2 more minutes.
garnish with tomato slices/grated cheese and  Serve immediately with phulkas.

Tip
1.can add boiled potato to above recipe
2.add 2 tbsp blanched spinach leaves while making green paste for a bright green colour

Oats pakoda recipe| Oats Onion pakora

We all love pakoda varieties especially during evening hours and also during rainy days.
todays .Oats Pakoda, a simple, crispy and yummy snack.

I used onions and soaked ground moong dal to  make it more healthy..but you can use besan instead of moong dal

Ingredients :
Oats : 1 cup
Soaked moong dal grind to coarse paste : 1 cup or 1 cup besan flour

Rice flour : 1.5 tbsp

Cumin seeds : 1 tbsp
 Salt to taste
Onions chopped : 1 cup 
Green Chillies: 2-3 (make a paste)
Ginger grated: 1 inch
Cilantro : 1/2 cup

curd : 1 tbsp
Curry leaves : 10 
Oil for deep fry




Method :


1. In a bowl take the Oats .Add ingredients mix it well and add the jeera, Onions, Cilantro, Curry leaves,Ginger - Chilli Paste and Salt mix it well with adding very little water like a pakoda batter.

2. Heat the Oil and drop batter into the hot oil in small rounds and fry till golden brown in medium heat.

3.Serve with tea.

Tips :

1. Add little water in case you want a crips pakoda
2. If you want soft pakora you can add pinch of baking soda and another 1-2 tbsp of water .

Methi pakoda,How to make methi pakora

Bhaji, bhajia ,pakora or pakoda are most popular snacks in india. 

In between afternoon & evening the pakora tastes good with a cup of hot tea or chilled butter milk.

Its made with veggies like onion, chilli,capsicum, dudhi,potato,yam etc.main ingredient while making pakora is besan or gram flour. Little rice flour is added for extra crispiness.

Todays recipe is fenugreek leaves or methi pakora.enjoy it with ketchup or green chutney

A healthy and tasty methi pakoda is an indian snack recipe with methi leaves cut and then mixed with gram flour or besan. The methi pakodas are crispy and also rich in the goodness of methi leaves

i have posted gujarati methi no gota bhaji recipe earlier.

Ingredients:

1 cup chopped fenugreek (methi) leaves
1/2 cup chopped coriander (dhania)
1 1/2 to 2 pcs green chillies , finely chopped
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 cup whole wheat flour (gehun ka atta)
3/4 cup besan (bengal gram flour)
1/4 tsp baking soda
1 1/2 tbsp curds (dahi)
1/2 tsp sugar
1/2 tbsp lemon juice
3/4 tbsp oil
salt to tasteoil for deep frying

Method

1. Combine all the ingredients, except soda and oil in a bowl and mix well.
2. Add enough water to make a thick batter of pouring consistency.
3. Add the soda and oil and mix well.
4. Heat the oil in a kadhai and drop a spoonful of batter in oil and deep fry the pakodas till they turn golden brown and crisp form all the sides.
5. Repeat with the remaining batter to make more pakodas.
6. Drain on an absorbent paper and serve hot.

Tips:

1.Add 1-2 tbsp more besan in case the batter becomes watery.

2.Batter should be of medium pouring consistency