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

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    Homemade Strawberry Crush#SundayFunday

    The Strawberry Crush is fresh strawberry cooked in with sugar, to use when strawberries are not in season throughout the year. This can be used in both sweet and savory recipes like milkshakes, ice slush and teas, kulfi, drinks, cocktails, waffles and pancakes. This homemade crush is cheap and easy to make, contains no preservatives or color. It stays good for a year if stored in the freezer, as it does not crystallize / form ice.
    Ingredients
    400 Grams Strawberries - chopped
    1½ Cup Sugar
    1 Tablespoon Lemon juice
    ½ Cup Water


    Method
    Heat water in a deep pan. add the water and sugar, keep stirring till the sugar dissolves completely. Remove scum floating on top with a spoon. Now add the strawberries and cook till they soften and become a thick paste . Take off flame add the lemon juice. mix well and keep it cool completely.
    Pour into sun dried, clean, food grade storage bottles and keep it in the freezer. When you want to use it just spoon out the quantity required and use. 
    Labels: Jams & Sauces, Strawberry, Sugar, Homemade, Sunday Funday
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    Rice Pizza With Tandoori Chicken#BreadBakers

    This is a gluten free quick pan pizza that will get ready in just few minutes. It's an easy dinner or evening snack recipe. To make the rice pizza more delicious, I have used sugar free tomato sauce and homemade mayonnaise mixture here for the topping. If you want, you can use tomato ketchup instead of pizza sauce. I have used leftover rice to make this recipe.
    Cup Measure 250 Ml
    Ingredients
    For The Chicken Marination

    1 Tablespoon Thick Yogurt
    155 Grams Boneless Chicken - cut into tiny cubes
    ¼ Teaspoon Salt
    ½ Teaspoon Ginger Garlic Paste
    1 Teaspoon Homemade Tandoori Masala
    Other Ingredients
    ½ Tablespoon Oil
    ¼ Cup Finely Chopped Onions
    1 Cup Cooked Rice 
    1 Teaspoon Oregano 
    ½ Teaspoon Red Chilly Flakes
    2 Eggs
    A Pinch of Salt
    1 Tablespoon Butter
    1 -2 Tablespoons Sugar Free Pizza Sauce or as required
    Mozzarella Cheese - as required
    For The  Topping Sauce
    1½ Tablespoons Tomato Ketchup
    2 Tablespoons Mayonnaise - Homemade 
    Method
    Pour the milk and lemon juice in a bowl, give it a good mix then add rest of the ingredients along with chicken and marinate it for at least 15 minutes
    Heat ½ tablespoon oil in a pan add the onions and sauté till they soften a little add the chicken till fully cooked and the mixture is dry (no moisture). Keep this aside.
    In another bowl add the rice, salt, half of the oregano and egg and mix well.
    Heat butter in another pan add the rice and egg mixture, spread it evenly to form a pizza. 
    Cover and let is cook on low flame till the bottom is golden brown for about 3 minutes. Then flip it with the of a plate,
    Spread the pizza sauce then top it with cooked chicken mixture evenly. Top it with mozzarella cheese, cover and cook till the cheese melts.
    Sprinkle the remaining oregano, red chilly flakes. 
    Remove on to a serving plate.
    For The Topping Sauce
    Mix both the ingredients well. Drizzle on the pizza and enjoy.
    Labels: Pizza, Gluten free, Rice, Chicken, Bread Bakers, Breads
    #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

    We take turns hosting each month and choosing the theme/ingredient. 
    BreadBakers

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    Tomato Ketchup Chicken & Rice Platter#SundayFunday

    This Chicken and Rice platter has just the right amount of sweetness and flavor and is a perfect brunch recipe. Made with tender and juicy chicken, marinated in aromatic spices, and served over a bed of rice, it so delicious and addictive that you will be making it again very often.
    Serves 2
    Ingredients 

    275 Grams Boneless Chicken - cut into thick strips
    1 Cup Basmati Rice - Boiled
    3 Baby onions
    3 Banana Peppers - chopped
    1 Small Capsicum - cut into cubes
    1 Teaspoon Cumin powder
    1½ Teaspoon Red Chili powder
    ½ Teaspoon Heaped Sea Salt or to taste
    ¼ Cup Tomato Ketchup
    1 Tablespoon Vinegar
    French fries to serve
    Boiled Egg to serve
    2 Tablespoons Oil
    Whole Spices
    1 Stick Cinnamon
    3 Cloves
    5 Black Peppercorns
    2 Petals Star Anise
    ½ Teaspoon Cumin Seeds

    Method 
    Heat oil, in pan/kadai add chicken with whole spices, cumin seeds, fry until chicken changes its color from pink to white, add chili powder, salt, vinegar, ketchup and baby onions,¼ cup water and cook it for 2 minutes. Add, all the capsicum, banana pepper, add another,¼ cup water mix well.  Cover and cook for 7 - 8 minutes. Switch off the flame it's ready.  Spread boiled rice in a platter, top with chicken mixture, serve garnished with French fries and boiled egg. 
    Enjoy a delicious and perfect brunch!! 
    Labels: Chicken, Rice, Brunch, Tomato, Ketchup, Sunday Funday

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    Khabeesa- Oman#EatTheWorld

    Khabeesa is a traditional sweet dish popular in Arab States of the Persian Gulf, and common in Qatar, Bahrain, Kuwait, Oman, Saudi Arabia and the United Arab Emirates. It's commonly served during Eid as it's packed with flavor to make the day extra special. Some used all purpose flour and some use semolina to make this dish.
    This dish is similar to what we make in India and called it kesari rawa. They add condensed milk, caramelize the sugar and use lot of flavorings like, rose water, saffron and ground cardamom. It is a very flavorful dessert that takes hardly any time to put together. Made this for high tea for friends they enjoyed it!

    Ingredients
    1 Cup Semolina/ Rawa
    2 Tablespoon Granulated Sugar
    3½ Cups Milk
    1 Cup Condensed Milk
    50 Grams Butter or Desi Ghee- I used butter
    ½ Teaspoon Cardamom Ground
    1 Tablespoon Rose Water
    A Large Pinch Saffron

    Method
    In a pan, add the sugar and occasionally swirl the pan to mix the sugar and help it caramelize evenly. Then pour three cups of milk into the pan. Add the saffron and condensed milk, rose water, cardamom powder & butter stir let it come to a boil on medium heat. 
    In a large pan, add the semolina/rawa and roast it until the color changes to just light pink color. Add two cups of the caramel mixture to it and mix for a minute. Next, add the remaining milk mixture and mix very well, so that no lumps are formed. Now cover and let is cook covered for 7 minutes on medium low flame. Keep a check and give it a stir after every 2 minutes so that it does not burn at the bottom of the pan.

    The Khabeesa mixture will look like big wet clumps but within seven minutes, it will turn to a lighter texture and more like wet fluffy crumbs. 
    Your delicious Khabeesa is ready to be served. Fluff it with a fork. When you serve the Khabeesa, garnish it with chopped nuts or shredded coconut.

    Labels: Rawa, Semolina, Middle Eastern, Oman, Eat the World, Sweets & Desserts, Condensed Milk, Saffron, Cardamom Powder, Rose Water 
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