Kala Chana Batata Chaat#Alphabet Challenge

This is our dinner meal ,wherein, we wanted something different and quick to make, so made this street food chaat. This is super delicious and easy to make. You will love it, do try!

Serves 2
Ingredients
½ Cup Kala Chana /Brown Chickpeas
2 Medium Potatoes - boiled & cut in small cubes boiled
1 Medium Tomato - deseeded & diced
1 Medium Onion - roughly chopped
2 Tablespoon Chopped Coriander leaves
2 Tablespoon Chopped Mint leaves

For Garnishing
Fine Nylon Sev
Chaat Puris - crushed
Ingredients The Chutney
½ Cup Sweet Date & Tamarind Chutney
1 Teaspoon Yogurt
1 Green Chilly - deseeded & chopped
2 Small Cloves Garlic - chopped
15 - 18 Mint Leaves
A Pinch Asafoetida Salt to taste
1 Teaspoon Heaped Besan/Gram flour
A Pinch Turmeric powder
½ Teaspoon Level Chat masala
1 Tablespoon Lemon juice
½ Teaspoon Red Chilly Flakes
1 Tablespoon Oil
Method

Wash and soak the brown grams overnight or for 6 - 8 hours, Drain the water and wash the grams in fresh water. 

Then boil this in a pressure cooker with 1½ water. Keep it on high flame for a whistle, then reduce the whistle and keep it for 12 minutes. After 12 minutes take one whistle again on high flame. Switch of the flame and let the cooker cool. Drain all the water from the grams.
For The Chutney

Blend together the sweet date & tamarind chutney, yogurt, green chilies, cloves, coriander, mint, blend all together to a fine paste, keep aside.
To Make the Chana Chaat

Heat oil, add asafoetida, gram flour and stir it continuously till it releases an aroma. Now add turmeric powder, the blended chatni, cook for 5 minutes or till it thickens. Add in the boiled chana, potatoes, the red chilly flakes, chat masala and salt to taste, mix well let this sizzle for 2 minutes. Switch off the flame. Then add in tomatoes, onion, chopped coriander and mint, mix all well.

Serve immediately with a dash of lemon juice. This should be eaten hot.

Enjoy with a sprinkle of sev & crushed puri !!

Labels: Alphabet Challenge, Brown Grams, Kala Chana, Chaat, Serves Two, Street food, Kids delight

A Day in the Life on the Farm: Kwasnica (Polish Sauerkraut and Pork Soup) 

Jolene’s Recipe Journal: Key Lime Pie Cocktails 

Mayuri’s Jikoni: Khamang Kakdi 

Sneha’s Recipe: Kala Chana Batata Chaat 

Culinary Cam: Purple Napa Kimchi 

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice Kalamata, Mozzarella, & Tomato Couscous Salad 

Blogghetti: Key Lime Mousse Tarts 

Karen’s Kitchen Stories: Kung Pao Chicken 

Food Lust People Love: Korean Barbecue-Style Meatballs 

Ragda Patties#SundayFunday

Ragda Pattice , is also known as Ragda Patties, a popular Mumbai street food snack that is loved by everyone that tries them. Ragda is white pea gravy and Pattice is mashed potato patties. It's vegan & gluten free.

Ingredients
For The Pattice
4 Large Potatoes - boiled, peeled 
For The Ragda
1 Cup White Peas - soaked overnigh
3 Cups Water
Salt To Taste
A Pinch Soda Bi Carb /Baking Soda
¼ Teaspoon Turmeric powder
1 Teaspoon Cumin Seeds
A Pinch Asafoetida
2 Green Chillies - finely chopped
1 Large Onion - finely chopped
1 Teaspoon Ginger Garlic paste
2 Tomatoes - finely chopped
Salt & Sugar to taste
1 Teaspoon Roasted Cumin powder
1 Teaspoon Red Chilly powder
2 Teaspoons Coriander powder
½ Teaspoon Garam Masala powder

For The Red Chutney
½ Teaspoon Salt
2 Tablespoon Kashmiri Red Chilly powder
2 Cloves Garlic,
½ Teaspoon Roasted Cumin powder
½ Teaspoon Chat Masala,
1 Small Piece Ginger
¼ Teaspoon Sugar
For The Green Chutney
1" Piece Ginger
5 Clove Garlic
5 Green Chillies
1 Cup Coriander Leaves
½ Cup Mint Leaves
1 Teaspoon Roasted Cumin powder
1 Tablespoon Roasted Peanuts
Salt & Sugar to taste
A Juice Of ½ A Lime
Sweet Date & Tamarind Chutney/Khajur Imli Ki Chutney

For Garnishing
Nylon Sev
Chopped Tomato
Chopped Onion
chopped Coriander leaves
Lime wedges

Method
For The Pattice

Mash the potatoes and add in salt to taste. Mix all well keep in fridge for an hour. Form flat patties, shallow fry add oil so that the patties are ½ immersed. Fry on medium flame till golden brown.
For The Ragda

Soak the white peas overnight. Wash well the next day.  

Pressure cook with 3 cups water, take one whistle on high flame then reduce the flame to low and let it cook for 15 minutes. Switch off the flame and let the cooker cool. Remove this into a bowl.

Heat oil in a in a pressure cooker add cumin seeds, pinch of asafoetida, and green chillies, fry well then add onion fry till the onion turn translucent . Now add the ginger garlic paste, tomatoes & fry well till tomatoes are mushy. Add salt, sugar to taste and the cooked peas along with the stock, mix well. Add turmeric, red chilly powder, coriander powder and roasted cumin powder, mix well. If gravy is too thick add more water. Check seasoning add garam masala & cover with lid, place it on high flame take one whistle reduce the flame to low and let it cook for 5 minutes. Switch off the flame and let it cool. Open the cooker add chopped coriander leaves. Keep aside.
For The Red Chutney

Grind all the given ingredients to a fine paste adding a little water. Remove this into a serving bowl. Keep aside.

For The Green Chutney

Grind together and the given ingredients to a fine paste with little water. Remove this into a serving bowl and keep aside. 
Preparing The Serving

In a serving bowl, place pattice, pour ragda on top garnish with all the 3 chutneys 

then add nylon serve, sprinkle chopped onion, tomato, coriander leaves, lime juice. Serve warm!! Enjoy this mouthwatering street food.

Labels: Street food, Mumbai, Indian, Patties, Potato, Vegan, Gluten free, Sunday Funday, Chaat  

For Sunday Funday The Theme is Street Food

Chicago Tamale Dog (Mother-in-Law Sandwich) from Palatable Pastime

Chipati from A Day in the Life on the Farm 
Egyptian Kushari from Karen’s Kitchen Stories
Pan-Fried Steamed Buns (Sheng Jian Bao) from Amy's Cooking Adventures
Pav Bhaji Recipe from Mayuri's Jikoni
Ragda Patties from Sneha’s Recipe  

Sweet Date & Tamarind Chutney/Khajur Imli Ki Chutney

Date & Tamarind Chutney/Khajur Imli Ki Chutney is a sweet and sour tangy chutney. This sweet chutney is an essential component in dhoklas, chaats like pani puri, bhel puri, samosa etc. I make this in the pressure cooker since it reduces the cooking time and also helps you make it in one pot.

Ingredients
20 Dates – pitted
50 Grams Tamarind
2 Teaspoons Cumin seeds
1½ Teaspoon Saunf/Fennel seeds
½ Cup Grated Jaggery
1 Teaspoon Sugar
1 Teaspoon Red Chilly powder
½ Teaspoon Dry Ginger powder
½ Teaspoon Sendhav Namak/Black/Rock salt
¼ Teaspoon Sea Salt
1 Cup Water

Method 

Dry roast cumin seeds and fennel seeds. Cool slightly and grind to a powder. Wash, de seed dates and chop roughly.
Clean the tamarind to remove any seeds.
In a pressure pan add the dates, tamarind, sugar and jaggery together, with a cup of water and pressure cook on high for one whistle then reduce the flame and cook it on low flame for 5 minutes. Switch off the flame and allow the pressure to release naturally.
Once the pressure has cooled open the pressure cooker and with the help of a hand blender blend the tamarind and dates to make a coarse mixture. Strain this paste. Pour this into a pan and add all the spices, chili powder, cumin, fennel powder, black salt, salt and ginger powder into the pressure pan and bring it to a boil, then lower the flame and simmer the chutney till it reached the right thick consistency or for about 6 - 8 minutes.

Cool and serve with Samosa or Bread Pakora or add it to Dahi Batata Puri Chaat, Pani Puri, Bhel Puri etc., Enjoy!!
My Notes

This chutney can be stored in refrigerator for days or make it in bulk and freeze it for up to 6 months. The best part of freezing this chutney that it remains soft (not frozen) and can be eaten any time, just microwave for 15 - 20 seconds and your chutney is ready to use.

Labels: Chaat, Dates, Tamarind, Chutney, Dipping Sauce, Homemade, Preservatives free, Pressure Cooker

Ghugni/White Peas Curry- Pressure Cooker

Ghugni/ Dried White Vatana/ White Peas Curry is an evening snack/ street food, which is popular in Eastern India, North India wherein dried white peas are cooked with gravy in the traditional Indian style. We had this for our lunch with Dhuska which is a classic combo.

Serves: 3 - 4
Ingredients
1 Cup Dried White Vatana/Peas
3 Baby Potatoes -  diced
1 Large Onion -  finely chopped
2 Medium Tomatoes - finely chopped
1/4 Teaspoon Turmeric powder
2 Teaspoons Cumin powder
2 Teaspoons Level Red Chilly powder
½  Teaspoon Garam masala
3 Cloves Garlic - minced

½" Piece Ginger - minced
3 Tablespoons Oil
Salt to taste

2 Tablespoons chopped Coriander leaves

2 Green Chillies - slit & de seeded
Lemon Slices for garnish
Method 

Wash and soak the dried vatana/peas overnight. Next morning, drain the soaking water and wash it in fresh water. Pour this into a pressure pan add ½ teaspoon Himalayan salt, water above an inch of the vatana. Cover and cook on high flame for one whistle, reduce the flame to low and keep it for 10 -12 minutes. Switch off the flame and let the cooker cool. Open this and check if the vatana is cooked or else keep it for a minute or two more. I cooked it for exactly 12 minutes and they were perfectly done. Remove this into a bowl.

Heat the oil in  the same pressure pan. Add the minced ginger-garlic , fry till it starts to turn brown

add the onions and cook till they turn translucent. Add the diced tomatoes

 cook till they are mushy and oil separates.

Now, add the turmeric powder, cumin powder, red chilly powder, garam masala, mix well.

Add the  potatoes and  fry till the masala coats the potatoes.

 Now add the cooked peas along with the stock, mix lightly. Add little of the coriander leaves and about a quarter to half  cup of water (or  according to the consistency required). Bring this to a rolling boil, cover with the lid  and  take one whistle on high flame, reduce the  flame  and let it cook for 2 -3 minutes. Switch off the flame and let the cooker steam settle down.  

Open the cooker  and check the gravy consistency, if it is too watery then let it simmer open till it   thicken and  oil starts to surface.  Now add the slit green chillies and let is simmer for a minute.  The consistency of the ghugni is neither too thin nor too thick.  Switch off the flame, squeeze  half an lemon juice and mix well.

Garnish with sliced tomatoes, coriander leaves  and lemon  slices.

Enjoy with Dhuska, this is a classic combo.

Ghugni  can be enjoyed as a chaat or as a curry with any  Indian bread too.

Labels :  Chaat, Dried, Gluten free, Main course, North Indian, Peas, Snack, Vatana, Vegan,  Street food, Gluten free, Multicooker Monday  
Multicooker Monday July 2020: Recipes using Small Kitchen Appliances

• Instant Pot Chicken and Rice from Making Miracles
• Crockpot Stuffed Peppers from Veggies First Then Dessert
• Instant Pot Saffron Risotto from Karen's Kitchen Stories
• Ghugni/White Peas Curry- Pressure Cooker from Sneha's Recipe
• Slow Cooker Cottage Ham with Green Beans and Potatoes from Palatable Pastime
• Crockpot Cheesy Potatoes from A Day in the Life on the Farm 

Mazedar Chicken Noodle Chaat

This is super fast and easy, delicious and complete meal. Many at times our children want to have instant noodles, we give it to them as per the packet instructions and we say that they are having unhealthy food. 

Try this chaat recipe with noodles, chicken, veggies, fries, curds and you are presenting an interesting, delicious and eye catching bowl of healthy food. This can be had as complete meal too. We had it as our meal instead of the regular roti and sabzi... try this,  kids will enjoy,  ask for it again and again. This is an absolute comforting soul food. 

Serves 2
Ingredients 
2 Small Pack of Instant  Noodles
150 Grams Boneless Chicken - finely cubed
1 Spring Onion - finely chopped
1 Fresh Red or Green Chilly - finely chopped - I used Red
1 Small Onion - cut into small cubes
1/2 Capsicum - cut into small cubes
1 Medium Tomato - seeded and cut into small cubes
1+1 Tablespoon Olive Oil or Vegetable oil - I used Olive Oil
3 Cloves Garlic - finely chopped
1 Tablespoon Heaped Chilly Garlic Sauce
1 Tablespoon Heaped Red Chilly Sauce
One packet of Noodle seasoning - the one that come along in the pack
1 Cup Thick Fresh Curds / Yogurt- beaten
French Fries as required - optional
Chaat Masala as required
Potato Wafers of your choice - I used Tangy Tomato Wafers

Method
Wash the chicken cubes and marinate it the Chilly Garlic Sauce, Red Chilly Sauce and the noodles seasoning, mix well. Keep this aside covered . 
In the meantime lets boil the noodles

In a big sauce pan heat 4 to 5 cups of water, when the water comes to a rolling boil slide in only the noodles (no salt and seasoning to be added and do not break the noodles ). When boiled drain into a strainer, pour cold water over it and loosen the noodles lightly with your fingers. Add a tablespoon of hot oil over the noodles and toss them well till coated. 

Now that are noodles are done, let's chop our veggies separately and keep them a side.

Now lets prepare the Chicken

In a frying pan heat oil, add the garlic, fry till it releases an aroma, for a minute only ( do not brown it ), add marinated chicken, stir fry till done and dry ( no moisture / liquid should be present). Take off flame, add a little of each - onion, capsicum and chilly, stir well keep aside.

Let's assemble our Mazedar Chicken Noodle Chaat

In a bowl place half the noodles

Arrange the french fries to the sides of the bowl

Now spread half of the prepared chicken

On top of it spread half of the curd / yogurt

Sprinkle half of the capsicum, chilly, onion, spring onions and tomato . Sprinkle chaat masala.

Crush few wafers and sprinkle on top , few whole on to the sides  

Ta-da our Mazedar Chicken Noodle Chaat    its ready ..

Looks irrestible .. isn't it !!!  

Pick a fork/spoon, just dig into it.. Enjoy !!

Labels : Chaat, Chicken, Healthy, Kids delight, Noodles, Pasta & Noodles, Main course, Healthy snacks,