Kabuli Channa Chat

Chats are popular street foods in India. There are wide variety of chats like pani puri, bhel puri, masala puri, seve puri and the list goes on.

The recipe that I have presented is called "Kabuli Channa Chat". It is prepared mainly with with Kabul channa or garbanzo beans and it is accompanied with puris, onions, cucumber, sweet and green chutney.

  

Ingredients

1 cup Garbanzo beans (Kabul Channa), soaked overnight

1 onion, chopped

1 Cucumber, chopped

1 Tomato, chopped

Small bunch of Cilantro, chopped

1/2 cup, yogurt

For Puri

1 cup fine semolina (chiroti rava)

1 tsp Rice flour

1/2 tsp salt

pinch of Baking soda

For Sweet Chutney

3/4 cup Tamarind pulp

1 cup Jaggery

1/4 tsp Red Chili Powder

For Green Chutney

1 bunch Cilantro

1 bunch Pudina (mint)

3 Green chilies

1 inch Ginger

1/2 tsp Cumin seeds

1/2 tsp Salt

1/4 tsp Chat Masala

Procedure

Puris

• In a bowl, mix semolina, rice flour, salt and baking soda. Add water enough to knead the dough. The dough should be very tight
• Allow it to rest for 1/2 hour until semolina absorbs moisture
• Divide the dough into equal balls and using a rolling pin, roll into circles (not too thick or not too thin). Cut it into small squares
• Now heat oil in a pan for deep frying puris, put small squares into oil slowly and fry in medium flame  until it turns to dark golden brown 

Sweet Chutney

• Melt jaggery in a pan. Simmer until it completely dissolves
• add tamarind and red Chili powder. Simmer for 5 to 10 minutes. Stir often until thickens
• After it cools, strain the liquid and refrigerate

Green Chutney

• Using a blender make a paste of all ingredients that are listed for Green chutney. Add little water if required
• Refrigerate the chutney

Chat

• Boil Garbanzo beans (Kabul Channa) in a pressure cooker up to 4 whistles
• In a bowl, mix boiled garbanzo beans,onions, cucumber, and tomato

• Add 2-4 tsp of sweet chutney and 2-4 tsp of green chutney and mix well
• In a plate, put handful of puris and spread it evenly, next add spiced garbanzo and vegetable mix and spread it evenly. Garnish with Yogurt, sweet chutney , green chutney and cilantro
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Tip:

Puris can be made in advance and can be stored in an air tight container. It lasts up to two weeks or may be more. Sometimes it becomes soft, if it is exposed to air, then you can toast these puris in a preheated oven for 15 minutes to make it crispy

Sweet Chutney and Green Chutney can be made in advance and can be stored in an air tight container. Refrigerate after every use it increase its shelf life.

Hari (green) Chutney

Hari (green) Chutney is a basic accompaniment for chat, sandwich or even in salads. It is prepared with fresh herbs like mint, cilantro ...

I have recreated this recipe making it  little unique from other recipes. Also, I wanted a create a firm base for this chutney so that the consistency is very thick and smooth. 

Ingredients

2 cloves of Garlic

1/2 inch Ginger

2 Green Chilies

1/2 cup Grenn Bell pepper, diced

Hand full of Cilantro

1/4 tsp Cumin Powder

1 tsp Imili (tamarind) chutney

1/4 tsp salt

Procedure

• using a blender, make a smooth paste of all ingredients that are listed above. Add few tablespoon of water if required. The consistency should be thick.

Tip: you can prepare this chutney in advance and refrigerate it in an airtight container

Imili Ki Chutney (Sweet Chutney)

Imili (or Tamarind or Puli in tamil)  is one of the chief accompaniment in many chats. Its a sweet and sour recipe made with tamarind and jaggery ("bella" in Kannada or "gur" in Hindi).

This recipe has many variations. Some recipes add additional spices like black pepper, garam masala and salt. But my recipe is made with  just 3 ingredients and turned out to be toothsome and scrumptious!!

I also used this chutney as salad dressing and it was delicious.

Ingredients

3/4 cup Tamarind pulp

1 cup Jaggery, grated (otherwise shavings  or small pieces of jaggery should be good)

1/4 tsp Red Chili Powder

Procedure

• In a heavy bottom vessel, add 2 tsp of water and jaggery. Melt jaggery until it dissolves completely
• Now add tamarind pulp and simmer for 10 minutes in medium heat setting, until it gets semi thick
• Add red chili powder and mix well
• optional step : After it cools, strain the liquid and discard the content

Tip: you can refrigerate this chutney for up to 10 days or freeze it

Avarai (Beans) Varupu

Avarai Varupu is an easy way to flavor up green beans. It makes a great combination with any meal. 

Preparation Time - 20 Minutes

Ingredients

500 gms Green Beans, cut into 1 inch 

1 inch piece of Ginger, grated

1/2 tsp Turmeric powder

1 tsp Red Chili powder

1/4 tsp Kasturi Methi

1/2 tsp Coriander Powder

5 tsp oil

Salt

Procedure

• In a skillet, heat oil. Add ginger, turmeric powder, red chili powder, kasturi methi, coriander powder and 2 tsp of water. Stir well
• Add beans and cover the skillet. Cook in medium heat setting for 15 minutes. Stir often
• Add Salt and cook for 3-5 minutes
• Serve hot

Potato Curry

When I think of spicy vegetarian side dish, "Potato Curry" comes to my mind. Its my mother's recipe. 
My Mom used to make this quite often during my school days and it is one my favorite !! 
I  remember during my college days, that this was a popular dish. My friends still do ask for this recipe and that why I am sharing it with everyone !!

Preparation time - 20 minutes

Ingredients

4 Potatoes, chopped 

1 tsp. Mustard seeds

1 tsp. Urad Dal (optional)

1 strand Curry leaves

1/2 tsp. Turmeric powder

3/4 tsp. Red chili powder

4 tsp. Oil

Salt

Procedure

• Heat oil in a pan. Add mustard seeds and Urad dal. When mustard seeds start to crackle, add curry leaves, turmeric and red chili powder, and then add 2 tsp of water to prevent burning of dry ingredients
• Add potatoes and mix well until masala has evenly coated potatoes. Cover the pan with a lid or a plate and in medium heat setting, cook for 10 minutes. Stir often
• When potatoes are partially cooked, add salt and cook for another 8 to 10 minutes
• Serve hot

Most popular combinations of potato curry are Curd rice, chapati, rice and rasam, rice and sambhar

Baked Fish

Looking for healthy dinner!!

A simple blend of fresh herbs and spices transforms tilapia fillets into a mind-blowing feast.

This is a great and healthy meal which is lightly crisp on the outside, tender and juicy inside.

Ingredients

5 Tilapia fillets

2 Green chilies

2 cloves of garlic

1 small piece of ginger

Handful of mint

Handful of Cilantro

1/2 tsp.of cumin powder

1tsp.of extra virgin olive oil

Salt 

Procedure

• Make a paste of  all ingredients except fish fillets
• Apply marinade paste over tilapia fish fillets and refrigerate for 20 minutes
• Place the fillets in a greased baking dish
• Preheat oven to 350C 
• bake fish up to 20 minutes at 300C
• Serve with salad if desired

Pepper chicken

One of all time favorites.  Its a scrumptious and flavorful recipe. Cooking is made simple in this recipe without much effort. This recipe is made using minimal and basic ingredients. Also, the steps for preparation is very easy to follow. 

Ingredients

500 gms. Chicken
1 Onion, chopped lengthwise
4 Green chilies, chopped
1 bunch of coriander, chopped
1 string of Curry leaves
1 tsp. Black pepper powder
½ tsp. Turmeric powder
1 inch Ginger, julienne
5 cloves of Garlic, minced
5 tsp. of Oil
Salt to taste

Procedure

v Mix all the above ingredients except salt and marinade in refrigerator for at least 30 minutes

v In a heavy bottom vessel, heat oil, add marinated chicken. In low heat setting, cook chicken for 15 minutes.

v Adjust salt to taste and mix well. Cook for another 10 minutes until gravy thickens

v Add some more cilantro and serve hot

Egg Fried Rice

Egg fried rice is a simple and easy recipe for beginners and bachelors. It can be easily prepared with left over rice and it  cooks fast. The recipe for egg fried rice is same as "Mushroom fried rice", except that, in this recipe eggs are used instead of mushrooms.

Ingredients

4 Eggs

3 cups cooked rice

1 onion, chopped lengthwise

1 green bell peppers, chopped lengthwise

1 carrot, chopped lengthwise

4 cloves of garlic, minced

3 green chilies, chopped

½ tsp. black pepper powder

½ tsp. soy sauce

1 tsp. vinegar

¼ tsp. ajinomoto

4 tsp. oil

Salt

Procedure

v  In a skillet, heat 1 tsp. of oil, beat 4 eggs and sauté until they are partially cooked. Transfer it into a separate container and keep it aside

v  In the same skillet, heat remaining 3 tsp. of oil, add garlic, green chilies, onions, carrots and bell pepper. Cook until they are partially done

v  Add soy sauce, vinegar and ajinomoto. Stir well and cook for a minute

v  Add rice and scrambled egg. Adjust salt to taste. Mix until the sauces are coated completely over rice and vegetables. Fry in low heat setting for 3-5 minutes. Serve hot

Brinjal and potato poriyal

Brinjal and potatoes are sauteed with different spices and it is a great accompaniment for sambhar, rasam or curd.

Ingredients

250 gms. Brinjal (purple or green brinjal), cubed

1 potato, cubed

1 onion, finely chopped

2 tsp. oil

½ tsp. mustard seeds

½ tsp. cumin seeds

¼ tsp. turmeric powder

½ tsp. red chili powder

1 string of curry leaves

Salt

Procedure

v  In a sauce pan, heat 2 tsp. of oil. Add mustard seeds, cumin seeds and curry leaves. When mustard seeds start to splutter, add onions. Sauté until onions turns transparent

v  Add turmeric and red chili powder. Mix well

v  Now add potatoes and mix until all spices are coated around potatoes. Add ½ cup of water and in medium heat setting, cook potatoes until they are partially done.

v  Add brinjal and adjust salt to taste. Cook in medium heat setting for 10 minutes

v  Serve with hot rice or chapatti

Sorakaya Kootu (Bottle Gourd kootu)

"Kootu" is a South Indian delicacy served as side dish with rice and sambhar, chapathi, etc. Kootu is like a stew which is prepared by cooking channa or moong dal (yellow lentils) along with different vegetables like cabbage, carrot, beans, bottle gourd and several other vegetables. The base for curry is prepared using coconut, ginger, chilies and cumin seeds.

Ingredients

1 cup Channa Dal, soaked for 3-5 hours

250 gms Bottle gourd (sorakaya), cubed

1 cup grated coconut

1 inch Ginger

2 Green Chilies

¼ tsp. turmeric powder

Pinch of asafetida

½ tsp. Mustard seeds

1 tsp. cumin seeds

1 string of curry leaves

1 tsp. oil

Salt

Procedure

v  In a pressure cooker, cook channa dal and bottle gourd along with 2 cups of water up to 3 whistles

v  Using a blender, make a paste of coconut, ginger, green chilies, ½ tsp. cumin seeds and turmeric powder. Add water if required

v  After pressure cooker has cooled, pour the coconut mixture and adjust salt to taste. Bring it boil and cook for 5 to 10 minutes

v  For seasoning- heat 1 tsp. of oil, add mustard seeds, cumin seeds, curry leaves and asafetida. When it starts to splutter, add it to the curry

v  Serve with rice or chapathi

Vada Curry

Vada curry (also called as Masala vada curry) is a specialty curries in South Indian Cuisine served as accompaniment for breakfast recipes like dosa, idly, and pongal. It is served mostly for breakfast because channa dal has good amount of proteins and fibers.

There are different versions for Vada Curry available online and this is my signature recipe of Vada Curry.

Ingredients

1 ½ cups Channa Dal, soaked for 3-5 hours

1 inch stick of Cinnamon

4 Cloves

½ tsp Mustard seeds

½ tsp Fennel seeds (saunf)

1 string of Curry leaves

4 cloves of garlic, minced

1 Onion, finely chopped

1 Tomato, diced

3 Green Chilies, finely chopped

1 bunch of Mint (pudina), chopped

1 bunch of Cilantro, chopped

½ tsp Sambhar powder (or any curry powder)

¼ tsp Turmeric

4 tsp Oil

Salt

Procedure

v  Using a bender, grind soaked channa dal, cinnamon, cloves and salt

v  Heat a tsp. of oil in a sauce pan, pinch a large ball of channa dal mixture and leave it in the sauce pan. In low heat setting, pat it evenly about ½ inch thickness. In medium heat setting, roast it evenly on both the sides.  Approximately 2 rottis can be made out of 1 ½ cups of channa dal

v  After channa dal rotti cools down, dice it into small cubes and keep it aside

v  In the same sauce pan heat 2 tsp. of oil, add mustard, fennel seeds, curry leaves, green chilies, mint and garlic. Sauté for few seconds and then add onions. When onion turns transparent, add turmeric, sambhar powder and tomatoes. Mix well. 

v  Now add diced channa dal rotti and 3 cups of water. Adjust salt to taste and stir well. In low heat setting cook for 10 minutes. Garnish using cilantro

v  Serve hot with dosa or chapathi

Vegetable Noodles

Vegetable Noodles is an easy Indo-Chinese recipe. I bet that Kids will love this recipe and also a beginners guide too.
My friend had requested me to post recipes for evening snacks/early dinner and that's when I composed this recipe because it can be prepared instantly without much effort.

I used maggie noodles to prepare this dish because it cooks fast.

Ingredients

2 Cubes of Maggie Noodles (or Ramen noodles or any other noodles of your choice)

1 Carrot, diced

1 Green Bell pepper, chopped lengthwise

1 bunch of Spring Onion, chopped

3 Cloves of garlic, chopped

1 tsp Soy sauce

½ tsp chili vinegar

½ tsp Green chili sauce

1/4^th tsp Black pepper

Pinch of ajinotmoto

Salt

2 tsp Oil

Procedure

v  Boil 3 cups of water in a pot. Add 2 cubes of Maggie and cook for 1 minute and drain water using a colander. Then wash Maggie in cold running water

v  Heat 2 tsp of oil in a pan; add garlic, carrots and green bell pepper (or any vegetables of your choice).  Sauté for 2 minutes. (Don’t overcook vegetables)

v  When vegetables are partially cooked, add soy sauce, chili vinegar, green chili sauce and sauté for few seconds

v  Then add spring onions,  Maggie, salt, pepper and ajinomoto (optional)  and mix well in low heat setting for 2 minutes

Peanut Chutney

"PEANUT CHUTNEY" is a great accompaniment with idly,dosa, upma or any breakfast dishes. This chutney is very addicting and mouthwatering recipe. 

Ingredients

1 cup Peanuts

2 Onions, diced

4 Dried red chilies

4 Cloves of Garlic

4 tsp Tamarind pulp

Salt

1 tsp Oil

For seasoning

1 tsp oil

½ tsp Mustard seeds

Curry leaves

 Preparation

v  In a sauce pan, roast peanuts in low flame until they are slightly brown. Keep aside and deskin them after it has cooled 

v  In the same sauce pan, heat 1 tsp oil, add garlic, onions and red chilies one after other. Sauté them until onions are brown

v  Transfer peanuts and onions into blender or a food processor. Add salt and tamarind pulp and then make a smooth paste

v  For seasoning, in the same sauce pan,   heat 1 tsp of oil, add mustard and curry leaves. Top off chutney with this seasoning

Chili Gobi Manchurian

"GOBI MANCHURIAN"  is one of the most delicious, popular, zestful and beloved food in India. It is an Indian-Chinese recipe. It is deep fried Cauliflower coated with a combined mixture of garlic, chilies, onions, green pepper and a blend of different sauces like soy, vinegar etc. There are basically two stages in preparing this recipe- first is to deep fry cauliflower and second, preparation of sauce. This recipe is time consuming, but it is worth the effort.

Ingredients

1 Medium cauliflower, chopped into bite size florets

5-8 cloves of Garlic, minced

2 Green chilies, finely chopped

Curry leaves

1 Onion, chopped lengthwise

2 Green Bell pepper, chopped lengthwise

Salt

1/4^th tsp Ajinomoto

Oil for deep fry

For the batter

6 - 8 tsp of corn flour

½ tsp of Red chili powder

Salt

Water (as required)

For the sauce

4 tsp Soy sauce

2 tsp white vinegar

4 tsp Tomato ketchup

½ cup of water

Preparation

v  In a bowl, combine corn flour, red chili powder and salt. Add cauliflower florets and mix well. Sprinkle water as required, just enough to coat cauliflower florets (some recipes use food color for appearance, but this recipe doesn’t use food color)

v  Heat oil in a heavy bottom vessel and  deep fry cauliflower until they are crisp and light brown

v   In a separate pan, heat 2-3 tsp of oil, add minced garlic,green chilies and curry leaves. Sauté for few seconds and then add onions and bell pepper and mix well. Leave it for a minute in high heat setting until they are partially cooked.

v  In a bowl, prepare the sauce. Whisk these ingredients - soy sauce, white vinegar, tomato ketchup and water (you can also add ½ tsp of corn flour for thick gravy).

v  Pour the sauce over onions and bell pepper. Stir well. In high heat, reduce the sauce into thick consistency. Add salt and ajinomoto

v  Add cauliflower and toss them 

v Garnish with chopped cilantro and serve hot

Fried Rice 2

This fried rice is an Indo-chinese recipe. This recipe is also for beginners because it is fast, simple and easy to make.
You can make fried rice with left over rice. I have used basmati rice since it is more flavorful  The variation from previous recipe- "Mushroom fried rice" is in the sauce. You can use different combination of sauces in different proportions.

Ingredients

2 cups of basmati rice

1 carrot, chopped

1 Green bell pepper, chopped lengthwise

5-8 Mushrooms, diced

1 cup of scallions

5 cloves of garlic, chopped

2 Green chilies, finely chopped

¼ tsp Ajinomoto

Oil

Salt

For the sauce

4 tsp dark soya sauce

1 tsp white vinegar

1 tsp chili vinegar

1 tsp green chili sauce

Procedure

v  Cook 2 cups of basmati rice with 3 cups of water. And let it cool

v  In a skillet, heat oil, add garlic, green chilies, carrots, green bell pepper, mushrooms (or beans, peas). Sauté for 2 minutes in high heat setting

v  In a separate bowl prepare the sauce. Whisk soy sauce, white vinegar, chili vinegar and green chili sauce

v  Pour the sauce over vegetables and mix well

v  In low heat setting, add rice, scallions, salt and ajinomoto. Mix well for 3-5 minutes.

v  Top it off with some more scallions and chopped cilantro