Masala Kala Chenna Chaat / Black Chickpea Chaat

A Low-calorie evening snack

Chenna Chaat is very popular street food in India. Black Chana Chaat is one such delicacy that is famous across India. There was a vendor outside my school, who would make and sell this Chaat in his cart which we would gorge upon nearly every other day. His Chaat was tangy and lip smacking. He prepared it with great speed and precision.

This high protein snack is one of the tastiest snacks that can be made in a jiffy.  Trust me, a bowl of freshly made Chana Chaat in the evening is one of the best habits you will inculcate. This  is a diabetic friendly recipe.

Soaking Time :       Overnight

Preparation Time     10 Minutes

Course               Snacks

Serve                4

Ingredients:

Kala Chenna                         1 ½ cups

Green Chillies                     4to 5 (Finely Chopped)

Fresh Ginger                       1 Tablespoon (Finely Chopped)

Green Mango                       ½ cup  (Finely Chopped)

Tomatoes                             1 Cup  ( Chopped)

Cucumber                             2 Tablespoon (Finely Chopped)

Lemon Juice                         2 Tablespoon

Salt                                      To Taste

Coriander Leaves                  1 Tablespoon (Chopped)

The Spices:

Black Salt                             ½ Teaspoon

Amchur Powder                     ¼ Teaspoon

Chaat Masala                         ½ Teaspoon

Roasted Cumin Seed Powder   1 Teaspoon

Pepper Powder                         ¼ Teaspoon

Method:

• Wash and soak the black chickpea in the water and ½ tsp baking soda overnight.
• Next day cook it with salt. Once boiled, drain the chickpeas.
• In a large Mixing Bowl, add boiled and drained Chenna and all ingredients and mix well until combined.
• Garnish with chopped fresh coriander leaves.
• Serve immediately.
• Serve this Chenna Chaat hot along with masala chai as a healthy evening snack.

Note:

• Add roasted peanuts for extra crunch if you want.

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464 : Pav Bhaji Masala Dosa

Food is what binds people and communities. Every region in India has a delicacy that is native to their area and therefore special. However, sometimes that delicacy is adapted by people across the country to be devoured in their local flavor by adding ingredients according to their convenience, availability and preference. Pav Bhaji Masala Dosa is a classic example.

Pav Bhaji Masala Dosa is a famous street food of Mumbai. Pav-Bhaji Dosa of Annand Dosa in Vile Parle is very famous one. Their Dosa is lavishly smeared with butter .Ever since I make this regularly. I don’t have the heart to be lavish with butter…somehow the low Cal stuff suits the health better. Basically, if you have left over Pav bhaji  and left over idli-dosa batter then you can make this dosa recipe and you will get to taste Pav bhaji as well as dosa. If you have not tasted this dosa before, please do not bother just believe me and try the recipe immediately. I am sure you will be very happy with the unique taste of it and enjoy it like I do.

Ingredients:

Dosa Batter                                    1 cup (See the link)

Left over Pav BhajiMixture               1 cup ( see the link)

Ghee mixed with oil                        2 Tbsp.

Chopped Coriander                         2 Tbsp.

Method:

• Make the tawa ready for making dosa, keep the stove on medium flame and pour a ladle full of batter in the middle of the pan and spread in a circular motion to form a 9 " dosa. Sprinkle some oil on the sides and on the top and cover it with the lid.

• Add the Pav Bhaji in the center of the dosa. Spread the Pav bhaji evenly on the dosa. Sprinkle a little water over the dosa so that it does not stick to the pan. Sprinkle  few coriander leaves over the dosa.

• Now fold the dosa and serve it hot.

 Note:

• Serve the Pav bhaji dosa hot or else it will become soggy if you keep it for long.

456: Dahi Papdis Chaat

Papdi chaat as the name suggests has lots of papdis, tossed in a blend of chutneys, curds and potatoes. Mix the papdis, chutneys and curds the way you want. Here Is a Quick Delicious Chaat Recipe to trigger your taste buds!

Ingredients:

Crispy Papdis                                20 nos

Potatoes boiled and chopped          2 medium

Whisked Plain curds (Yogurt)         1 cups

Sweet tamarind chutney                4 Tbsp.

Green Chutney                             4 Tbsp

Roasted cumin powder                  1 teaspoon

Chaat masala                               1/2 teaspoon

Red chilli powder                           1/2 teaspoon

Sugar                                          1 Tsp.

Salt                                             To Taste.  

   

For The Garnish

Finely chopped coriander              4 tbsp

Sev                                            as required 

Method:

• Add salt and sugar to yogurt and whisk till smooth. Keep it in the refrigerator till use.
• Coarsely crushed Papdis and arrange them on a serving plate.
• Place some potatoes on each papdi. Drizzle a little green chutney and sweet tamarind chutney.
• Sprinkle cumin powder, chaat masala, a little red chilli powder and salt.
• Top it all up with chilled yogurt.
• Drizzle some more of the sweet tamarind chutney, Green chutney on it.
• Serve immediately garnished with coriander and sev.
• 
  

Ready Steady Go...... Gulp Gulp Mmmmm Mmmm.........
Enjoy Making this yummy chaat and feasting over it!! 

Mumbai Masala Toast Sandwich

It is raining now, so I thought  about Mumbai Masala Toast Sandwich with a hot cup of chai. Whenever I make this at home I always to remember my Mumbai colony life. Miss you guys.

Mumbai Masala Toast Sandwich is very popular snack across Mumbai. You will find them at all corners and stalls of Mumbai. This is an all in one sandwich packed with proteins, vitamins, and carbs. This is an

easy and quick homemade sandwich recipe. This sandwich is very healthy and nutritious food for kids as well. Learn how to make Mumbai Masala toast at your home.

Ingredients

OatNut Bread Slices                   4 nos.

Butter                                     ½ tsp.

Chat masala powder                  few pinches

Black Salt powder (optional)       few pinches

Black pepper powder                  a pinch

Green Chutney

Mint leaves                              few

Coriander leaves chopped          1/2 cup

Ginger pastes                          ½ tsp.

Green Chilies chopped                4 no.                                             

Blend all the ingredients in a blender to form smooth chutney. Keep aside.

               

Masala Stuffing

Boiled Potatoes                         3 no. (Finely chopped)

Tomatoes                                 1 no (Finely Chopped)

Ginger chili paste                      1 tsp.

Boiled Green Peas                     1/2 cup

Coriander leaves                       2 tbsp. (Finely chopped)

Curry leaves                              few (finely chopped)

Lemon juice                             1 tbsp.

Oil                                           ½ tsp.

Mustard seeds                          ¼ tsp.

Hing                                         few pinches

Turmeric powder                        ¼ tsp.

Sugar                                      ½ tsp.

Salt                                         to taste.

Method:

• Boil a potato and peel the skin, and chop finely.
• Heat oil in a pan, add mustard seeds & curry leaves, and let it crackle.
• Add the tomatoes, ginger chili paste, green peas and sauté it for a couple of minute.
• Add chopped potatoes, salt, turmeric powder, sugar, lemon juice, coriander leaves and mix all the ingredients well and cook it for few minutes. 
• When the filling is ready, turn off the flame and let allow it to cool completely.

To Make Sandwich

• Apply butter and Green chutney both side of the breads.
• Put 1 tbs.of potato masala in the center of the bread slice and sprinkle pepper powder & chat masala powder on it.
• Cover with other bread. Grill the sandwich on the stove or electric griddle.
• When toast is ready slice them into wedges or square.
• Serve hot with green chutney and tomato ketchup.

Tips

•  In Mumbai, traditionally they use only white breads. Here for health reason I used Oat Nut bread. You can use any kind of breads.
• You could make the chutney spicier by adding more chilies.
• To make the above recipe for kids, add very little or no green chili in chutney as well as in potato masala.

Vazhaipoo Vadai/ Banana flower Vadai

 This yummy & crispy Vadai is tamilnadu`s Authentic starter. Vazhaipoo is a very healthy veggie. It is an is an excellent source of crude fiber in the human diet. Read more: http://www.penmai.com/forums/healthy-nutritive-foods/11779-vazhaipoo-health-benefits.html#ixzz2JAwsb6Cj

Ingredients:

Bengal gram Dhal                        1 cup

Medium size Vazhaipoo-                1 no.

Turmeric powder                           1/4tsp.

Salt                                            to taste

Oil for deep frying

Water

Masalas: Grind coarsely

Red chilies                                     5-8 nos.  (According to your spice level)

Curry leaves                                   2 stems.

Crushed fennel seeds (Sombhu)         1tbsp.

 cinnamon powder                           a pinch

Method

• Wash and clean the banana flower. Take off the purple outer covering and remove the bunch of florets. Separate each flower from the bunch and remove the stamen. Chop the florets and soak them in buttermilk with a pinch of salt to avoid discoloration.

• In a pan heat a water, add the chopped florets and cook for 2 minute. When the florets are cooked, drain and squeeze the florets well to remove the excess water. Keep aside.
• Soak the Chenna dhal (Bengal gram dhal) in a hot water for 1 hour. After one hour drain the water and keep 1tbsp of soaked Chenna aside.
• Grind coarsely the soaked Chenna dhal with salt, turmeric powder, Red chilies and cinnamon powder
• Add crushed fennel seeds, 2tbsp of soaked Chenna dhal, chopped curry leaves to the Chenna dhal mixture.
•  Add above mixture to banana flower.  Add salt according to your taste. Do not add extra water and mix everything to form thick dough.
• Make shape like vadai and deep fry in hot oil.. Then slowly turn them on both sides till a golden color is reached.
• Enjoy the crispy Vadai with your evening Tea .

Tip:  

• When cleaning banana flower,apply oil on both the hands to avoid sticking.

Kara Pori- Spicy Puffed rice

Kara Pori is one the most popular street-side snack in southern part of India.  Whenever I feel like eating something, I prepare this snack. This is easy to prepare, and simple, delicious and of course healthy too.

Ingredients 

Puffed rice (Pori)                            - 4 cups heaped

Fried gram (pottu Kadalai)                - 1 cup

Peanuts                                         – 1 cup

Mor Milaghai                                   - 4 no

Red chillies                                     - 2 no

Asafetida                                     – ¼ tsp.

Oil                                              - 3-4 tsp.

Turmeric powder                            -1/4 tsp.

Curry leaves                                      - few

Salt and chillis powder                      to taste

Method

• Heat oil in a wide pan adds Peanuts, and fried gram Curry leaves. Fry them for 3-4 minutes.
•  In the same pan, add more oil, add MOR Milaghai, red chilies, curry leaves and fry for a minute.
• After that ,add the puffed rice with turmeric powder, hing, salt and red chili powder.
•  Low the stove heat and, mix it all together and let it sit in the heat for 5 minutes or till it becomes crispy.  Store it in an air tight container.
• Serve it hot wit some hot chai 

Chilli Kothu Parotta

My hometown is Madurai  in  India.    There are so many dishes that are famous in my town- particularly Kothu Parotta, Biryani, Idli etc. Kothu Parotta literally means minced Parotta. This Kothu Parotta is a very famous road side food. Here I have prepared vegetarian Kothu Parotta with more vegetables. I have used frozen Kerala type flaky Parotta to save time.

Ingredients:

Left over Parotta                               3 no

Chopped tomatoes                           1 cup

Chopped Capsicum                          1 cup

 Grated Ginger                                1 tbsp.

Bay leaves                                     2 no

Cumin seed                                     ¼ tsp.

Snafu powder (Sombu)                    ¼ tsp. (optional)

Turmeric powder                               ½ tsp.

Kashmiri Chili Powder                      1 tbsp.

Pepper powder                                ¼  tsp

Pav bhaji Masala                               ½ tsp

Silted Green chilies                          4 no (Adjust the spicy level according to the   taste)

Red color                                     1/8 tsp.

Oil                                              2 tbsp.

Salt                                          to taste

Chopped Cilantro                          2 tbsp.

Method:

• Microwave the Parotta for 30 seconds, and then cut or tear it into small pieces.
• Heat the large wok, add oil and season with cumin seed, bay leaves.
• Saute the green chilies, ginger in it.
• Now add capsicum, and tomatoes. Fry for few second then add all masala powders and color.
• Fry them in a medium heat, till raw smell goes out.  
• Now add the shredded Parotta, and salt, toss to coat the masala.  
• Stir all the ingredients continuously for 5 minutes on a medium heat.
• Garnish with coriander leaves and serve hot with a squeeze of lime .
• Pachadi/Raitha can be served as side dish to this.

TIP:   Instead of parotta, you can use left over chapattis.

Fruit and Vegetable Chat

Healthy vegetable and fruit chaat is everyone’s favorite. Be it any season everyone prefers to eat Chaat. It adds uniqueness to food. Chaats are not only good to eat but it also provides essential nutrients to the body and keeps the digestive system strong.  Vegetable &Fruit chat is basically a mixture of different fruits, Vegetables and spices. This is perfect dish for health conscious people and diabetics.

Use the freshest of fruits and vegetables to avoid compromising on taste.  All the chosen fruits are fiber-rich, and this low-Cal combo also provides a vitamin c boost.  This Chaat was quiet filling and taste was sweet, sour, tangy and spicy. Do try this wholesome nutritious meal.

 Ingredients

Apples cored diced                               1 no

Pears cored diced                                 2 no

Pine apple   chopped                             1 cup

Mango peeled diced                                1 no

 English Cucumber peeled, diced           2 cups

Cherry tomatoes -                                 1 cup

 Finely chopped Jalapenos                        3 nos

Cooked Garbanzo (white chenna)           1 cup

Lemon juice                                            1 tsp.

Black Salt                                                2 tsp.

Red chili powder                                     ½-1 tsp.

 Coriander and Mint paste.                      2 tbsp

Tamarind pulp                                         1 tsp.

Chaat Masala powder                              2 tsp 

Amchur Powder(dry mango powder)         3/4 tsp.

Method:

• Mix all the fruits and vegetables together in a bowl.Mix well and chill in refrigerator for 15 minutes.
•  Before serving,add lemon juice, black salt,  amuchur powder,and red chili powder. Mix it well.
• Serve with a dressing of mint paste mixed with tamarind pulp and Chaat masala.
• Easy fruit chat is ready to serve. Serve with samosa and pakori

• Note: 1 tsp. of lightly roasted and powdered cumin seeds may also be added. This preparation must be made fresh almost before being served to retain the crispness of the fruits. Any combination of seasonal fruits, boiled potato may be used.

Pav Bhaji

Pav Bhaji is a very popular fast food recipe in India, liked by almost everyone.  In Mumbai , you can find ‘Pav Bhaji ki Gaadi’ (Hand cart) anywhere on the streets.This cheap and filling Pav Bhaji can be eaten for Breakfast, lunch dinner- anything.

 Addition of vegetables takes care of the nutrition aspect of this dish. So when you make it at home add vegetables of your choice (mostly the so called ‘English vegetables’ like carrots, cauliflower, peas etc.) to boost its nutritive value.

 The Pav is heated on the griddle and buttered generously. This gravy is served hot in a flat dish with a tablespoon of butter on top. 

In restaurants some more varieties are available including;

Cheese Pav Bhaji,  - in which the bhaji had an additional garnishing of cheese

Paneer Pav Bhaji, Paneer as one of the ingredients in the bhaji along with the vegetables.

Mushroom Pav Bhaji,  - mushrooms as one of the ingredients in the bhaji along with the vegetables.

Khada Pav Bhaji, ('खडा'). Vegetables are not mashed, but small pieces cooked with masala gravy.

Jain Pav Bhaji, replacing the potatoes with unripe bananas, Onion and Garlic is not added either.

Kathyawadi Pav Bhaji   - with buttermilk, eaten particularly in the Kathyawadi.

Dry fruit Pav Bhaji   - with added dry fruits.

http://en.wikipedia.org/wiki/Pav_Bhaji

I am sure everyone knows how to make Pav Bhaji. My method is going to be the simplest of all.

 

Ingredients: 

 Vegetables:

 Big Potatoes                                            3 no

Green Peas                                             a handful

Grated carrot                                           1 no

Finely chopped/grated capsicum               1 no

Finely chopped Jalapenos (optional)          2 nos

Other ingredients

 Organic Tomato sauce                             3/4-1 tin

Pav Bhaji Masala powder                          2 tbsp.

Kashmiri red chili powder                         1 tbsp.

Butter                                                       2 tbsp.

Jeera                                                        1 tsp

Salt                                                         to taste

Coriander leaves                                     to garnish

Lemon juice                                            1 tbsp

Pav buns                                                (sweet dinner rolls or Potato buns)

Butter                                                     to toast the buns

Method:

• Peel the potatoes. Pressure cook carrot, peas, cauliflower and potatoes together for 3-4 whistles.   Take out from the cooker and strain the water and mash the vegetables  well. ( Keep the vegetable water for pavbhaji).
• Heat two tablespoons of butter in a tava, temper the jeera, once it starts crackling, add  ginger paste, Jalapenos  and finely chopped capsicums,  and sauté for few more minutes.Add, chili powder and pavbhaji masala Sauté for three minutes.
• Now add tomato puree and little butter, and cook over medium-high heat until the oil begins to separate.
• Now add the mashed vegetables, vegetable water and the salt in it and mix it well. Very carefully, using a potato masher or the back of a ladle, mash the  very well.
• Bring the mixture to a boil, turn down the heat, and simmer another 20 minutes or until the vegetables are really tender.
• Be aware that the mixture can spurt up as it boils, so keep a lid on it while you are not actively stirring it. Simmer for 15-20 minutes to really get the flavors to meld together.
• Switch off the gas. Garnish with coriander leaves. Squeeze lime and add tiny bits of butter.
• Toast pav buns lightly with some butter and serve with Bhaji.
  
  
  

  

  
  

  

  
  

  
  

Mango Lassi

Lassie originated in Punjab, in the northern region of India, and in their most traditional form, are a savory drink — yogurt thinned with a little water and seasoned with salt and other spices. But there are many sweet, fruit-based lassi flavorings, mango being the most common. Using thick yogurt, like Greek yogurt or the Indian-style Dahi, makes the lassi richer — if you’re using regular yogurt, try blending just the yogurt with the mango, and adding milk only if necessary to thin out the lassi.

Mango Lassi is the perfect cooler on a hot day. You can add extra sweetness to it (if you like) with sugar or honey. If you're making it for kids and want to avoid the sugar, use unsweetened fruit juice or pulp.

Flavored lassi in different colors is served for breakfast near Dadar railway station, Mumbai. Its so yummy.

Ingredients

Mango Peeled, Chopped                    1 cup

 Greek Yogurt                                  2 cups

Cold Milk   or coconut milk               ½ cup

Sugar  or Agave syrup                      2tsp                                          

Cardamon powder                            1/4 tsp   .

Vanilla Essence (Optional )                 ¼ tsp.        

 Chopped Dry fruits     (optional)         2 tbsp.

Method:

• Blend all the ingredients together (except dry fruits) with crushed ice until smooth.
• Serve Chilled with dry fruits on top.

Note:

•  You can substitute the mango with papaya or very ripe banana to make papaya lassi or banana lassi every day.

Vada Pav/ Batata Vada

Vada pav – Indian version of burger, must be one of the most loved street foods. Vada Pav is an Evergreen fast food in Mumbai. You will get Vada Pav in each and every street corner in Mumbai. It used to be "poor man's food", but these days even the rich and famous can be spotted eating it at Bombay's (Mumbai) numerous roadside foods stalls. This dish was initially started as the cheapest form of a meal for low income group, but due to its taste, this dish became so popular, and many people have it at breakfast, lunch or even dinner as well.  It consists of a batata vada (called bonda in South India) sandwiched between 2 slices of a pav.

Ingredients

 Big Potatoes boiled, peeled, mashed       -   4 no

Chopped green chilies                               – 2 nos

Grated ginger                                          1 tsp.

Green coriander chopped n                          3 tbsp.

Lime juice                                               – 1tsp

Chopped Curry leaves                             – 1 tsp.

Green chilies (Slit Lengthwise)                 – 2 nos

Salt                                                      to taste

Vegetables oil                                  for deep frying

For the outer covering

Bengal gram (Besan)                       – 1 cup

Turmeric Powder                             – ¾ tsp.

  Baking soda                                    A pinch

Salt                                                    to taste

Vegetable oil                                     for deep frying

 Other ingredients

 Vegetable oil                                      for deep-frying

Green Chutney                         (Grind  together -mint, coriander leaves, roasted jeera powder, green chilies, 1 tsp. lemon juice)

Turmeric Chutney                     (Grind together - Dates, Tamarind paste, jiggery, black salt, red chili powder, chaat powder)

Bread (Pao)                                     – 4 no

Butter                                          – 2 tbsp.

Fried Green chilies                          – 4 no

Method:

• Mash potatoes very well. Add chopped green chilies, ginger, curry leaves, salt and coriander leaves. Mix lemon juice in it and mix very well. Divide the mixture equally into small dumplings.

•  Mix the gram flour with salt and turmeric powder and baking soda. Add enough water to make a batter of medium thick consistency.
• Heat the oil in a wok deep fry the dumpling (potato Vada), now coat the dumplings with the batter and deep fry till golden brown and keep it on a tissue paper to absorb the excess oil.

• Take the pav (bun breads), make a slit in between. Spread butter, Tamarind chutney, and green chutney on one side of the bread.
•  Stuff the vada in between and serve the Vada Pav with fried green chilies and Tomato ketchup.

Vada Pav/ Batata Vada

Vada pav – Indian version of burger, must be one of the most loved street foods. Vada Pav is an evergreen fast food in Mumbai. You will get Vada Pav in each and every street corner in Mumbai. It used to be "poor man's food", but these days even the rich and famous can be spotted eating it at Bombay's (Mumbai) numerous roadside foods stalls. This dish was initially started as the cheapest form of a meal for low income group, but due to its taste, this dish became so popular, and many people have it at breakfast, lunch or even dinner as well.  It consists of a batata vada (called bonda in South India) sandwiched between 2 slices of a pav.

Ingredients

 Big Potatoes boiled, peeled, mashed   -   4 no

Chopped green chilies                              2 nos

Grated ginger                                          1 tsp.

Green coriander chopped                        3 tbsp.

Lime juice                                               1tsp

Chopped Curry leaves                            1 tsp.

Green chilies (Slit Lengthwise)                2 nos

Salt                                                        to taste

Vegetables oil                                          for deep frying

For the outer covering

Bengal gram (Besan)                              1 cup

Turmeric Powder                                    ¾ tsp.

 Baking soda                                            A pinch 

Salt                                                       to taste

Vegetable oil                                         for deep frying

 Other ingredients

 Vegetable oil                                         for deep-frying

Bread    (Pav)                                          4 no

Butter                                                   2 tbsp.

Fried Green chilies                                  – 4 no
Green Chutney   (Grind  together -mint, coriander leaves, roasted jeera powder, green chilies, 1 tsp. lemon juice)

Turmeric Chutney   (Grind together - Dates, Tamarind paste, jiggery, black salt, red chili powder, chaat powder)

 

Method:

• Mash potatoes very well. Add chopped green chilies, ginger, curry leaves, salt and coriander leaves. Mix lemon juice in it and mix very well. Divide the mixture equally into small dumplings.
•  Mix the gram flour with salt and turmeric powder and baking soda. Add enough water to make a batter of medium thick consistency.
• Heat the oil in a wok deep fry the dumpling (potato Vada), now coat the dumplings with the batter and deep fry till golden brown and keep it on a tissue paper to absorb the excess oil.

• Take the pav (bun breads), make a slit in between. Spread butter, Tamarind chutney, and green chutney on one side of the bread.
•  Stuff the vada in between and serve the Vada Pav with fried green chilies and Tomato ketchup.