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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492:Ethakka appam/ banana fritters

Ethakka appam / Ripe banana fritters is an easy and traditional Kerala style snack made with ripe plantains.

Ethan pazham

Ingredients:

Ripe Bananas                         4 Nos.                 Coconut oil (Or) Cooking oil     For Deep Frying

For Batter

Water                                    ½ cup

All Purpose Flour (Maida)         1 cup

Rice flour                                2 Tablespoon

Sugar                                     2 Tablespoon

Bicarbonate of soda                 a pinch

Turmeric powder                     1/8 Teaspoon

Salt                                       To Taste

Method:

• Peel the bananas and slice them into 3 pieces, lengthwise.
• Add above batter items  into the mixing bowl, blend it thoroughly to form a semi thick batter with a dropping consistency and do make sure there no lumps in the batter.
• Now dip the slices in batter and evenly coat them.
• Heat the oil in a kadai.
• Deep fry them until they become golden brown. Flip them in between.
• Remove from oil and drain the excess oil with paper towel.
• Serve hot with Masala Chai.

x

407: ALOO BONDA

Take a pause to savor the crunchy Aloo Bonda: An easy recipe for deep fried balls made of potato and chickpea flour. This Aloo Bonda is a south Indian version.  ..

Ingredients

For Potato Masala

Big Potatoes                                    4 no.

Finely chopped Green Chilies             3 no.

Grated Ginger                                  1 Tbsp.

Crushed fennel seeds                        1 Tsp.

Finely chopped curry leaves              1 Tbsp.

Finely chopped coriander leaves        1 Tbsp.

Turmeric powder                             1/8 Tsp.  

Salt                                                 to Taste

For Batter

Gram flour (Besan)                            1 Cup

Rice Flour                                        ¼ cup

Water                                              ¼ - ½ cup

Red chili powder                               1 Tsp.

Asafetida powder                              ¼ Tsp.

Turmeric powder                              ¼ Tsp.

Salt                                                 1/8 Tsp.

Baking soda                                      a pinch (Optional)

Other Ingredients

Cooking Oil                                    for Deep Frying

Method:

Preparing Potato Masala

• Boil the potatoes, then peel and mash them when they are still warm.
• Add salt, Turmeric powder, Fennel seeds, coriander& curry leaves and green chilies to the mashed potatoes and mix well.
• Make small to Medium sized balls from this mixture. Keep aside.

For Batter

• In a big bowl, add all the Batter ingredients. Add little water bit by bit and mixing with hand make a batter. Neither too thick nor too loose.

For Making Bonda:

• Heat oil in a kadai. Drop a drop of batter into the oil, if it raises from the surface immediately, then the oil is ready to fry the bondas. Now reduce the flame to medium
• Dip each potato ball in the batter and coat it well with the batter.
• Carefully drop the balls into the hot oil and fry the bondas until they turn golden color.
• Drain aloo Bonda on paper towels to remove excess oil.
• Serve hot with Coconut chutney and hot chai or coffee.

If you like this recipe, you might  like my other Bonda Recipes

MysoreBonda

BatataVada

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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.

Eggless Vanilla Sponge Cake

Nothing better than a basic vanilla sponge cake. It’s perfect for beginner to start their baking experience.  I make the plain vanilla cake in a couple of ways, sometimes with yogurt, sometimes with condensed milk. Today I made this cake with condensed milk& cola.

Ingredients:

All Purpose flour                       1 ½ cup

Butter                                      ½ cup

Sweetened condensed milk         1 tin

Sugar                                       2 tbsp.

Coca cola                                  2/3 cup

Vanilla extract                            2 tsp.

Baking soda                               1 tsp.

Baking powder                            1 tsp.

Butter and flour for greasing and dusting the pan.

  

Method:

• Preheat the oven at 350°F (180° C).   Lightly butter a 8×8 inch round pan.
• Place a parchment paper and spray some cooking oil on it. Keep aside.
• Shift the flour, baking powder and baking soda twice. Set aside.
• In a large bowl, whisk together butter & condensed milk.  Whisk till the mixture is creamy.
• Add sugar,and vanilla extract and whisk together to get a smooth paste.
• Now add the flour mixture   at a time and keep stirring while adding flour mixture.
• Add the coke in the end and whisk for another 2 minutes.
• The batter should be a lump free and pouring consistency.
• Pour the batter in the greased tin, spread evenly & bake it in the preheated oven at 15 minutes at 350°F(180°C) then lower than oven heat to 320°F(160 °C) and bake another 25 minutes.
• After 25 minutes, toothpick inserted in center comes out clean.
• Cool in pan on wire rack for 10 minutes and turn out onto plate.
• Slice and enjoy the cake with hot masala chai.

Kara Boodhi/ Besan flour crispy ball

 Kara Boodhi is a simple savory. This crunchy snack,we  both like it. This is can be eaten alone or with curd. Make delicious Kara Boondhi using this simple recipe from Madappalli. Try this recipe and share your comments..

Ingredients:

Gram flour (Besan) -           2 cup

Rice Flour                         –a handful

Water -                             1 to 2 cups (make sure u add slowly)

Red Chili powder                 4 tsp.( Adjust to your spice level)

Asafetida -                         1/4 teaspoon

Curry leaves-                      few stems

Peanut -                            1/4 cup

Cashew nut -                      ¼ cup

Kismish (Raisins)                1/4cup

Salt-                                  to taste

Oil-                                    for deep fry

Ghee                                  1 tbsp.

You Need

A bowl

Jalli karandi -                       1 (Making boondi)

Kuzhi Karandi –                     1 (for pouring batter)

Jalli karandi -                        1 no (draining them from oil)

Method:

• Take a bowl; add the Besan flour, rice flour, salt, asafetida, little chili powder and one small ladle of hot oil.
• Mix well, make a batter of curd like consistency.(add water gradually till it gets dripping consistency)
• Heat the oil in a kadai. Hold the Jalli karandi over the heated oil.
• Pour a ladle full of batter on the Jalli karandi and rub it very fast with the back of ladle through the holes.
• Cook until golden yellow color and remove from the fire, when the hissing sound ceases.
• Repeat the procedure with the remaining batter.
• Fry red chili powder and Hing (in a low heat) and add to the boondi.
• Fry cashews, raisins, peanuts, whole red chilies and curry leaves separately in ghee.
• Add to the boondi, and mix well. Sprinkle salt if needed.
• Serve this savory with Hot Masala chai or Degree Coffee.

Note:

•    You can use pepper powder , instead of chili powder.

Applesauce Carrot Cake- Celebrating the 100K milestone

I used to dream about it. Yes!! finally I touched the 100,000 page views and 25,000 viewers. For this achievement my buddy husband gifted me the Kitchen-aid stand mixer.  To celebrate , I made this Applesauce Carrot cake.

This egg less cake is excellent with the cream cheese frosting or by itself. I adapted this recipe from “Bakin’ without Eggs” by RoseMarie Emro’s. I made small changes, it turned out very well. Applesauce adds moisture to this carrot cake. Good baking for people with allergies

Ingredients:

Light Brown sugar     -                                ¼ cup+ 1 tbsp.

 Lightly sweetened Apple sauce                  , 1 ¼ cups

Vegetable Oil                                              ¼ cup

Plain yogurt                                                 3 tbsp.

Grated carrot                                              1 ¼ cup

Whole Wheat flour                                       1 cup

 Unbleached all-purpose flour                        ½ cup

Rolled oats                                                   1 cup

Cinnamon powder                                        1 tsp.

Baking Powder                                              2 tsp.

Baking soda                                                  1 tsp.

Frosting:

Low fat cream cheese                                  1 packet (8 oz)(room temperature)

 Grated Lemon rind                                     1 ½ tsp.

Orange juice Concentrated                           2 tbsp.

Vanilla extract                                             1 ¼ tsp.

Icing sugar                                                   1 tbsp.

 For Decoration

Almond flakes                                               1 tbsp.

coconut flakes                                                1 tbsp.

Fresh strawberry                                            1 no.

Method:

•  Preheat 350 F. Butter a 9 inch pan. Keep aside.
• Take a large pan; add all above ingredients except carrot.
• With a handheld electric mixer (I used my new Kitchen aid stand mixer), set on medium speed, beat for 3 minutes, until well mixed.
• Now with wooden spoon, fold in carrots until well combined.
• Pour the mixture into a greased pan and spread the batter evenly.
• Bake 30 to 40 minutes.
• The cake is ready, when it leaves the sides of the tin and is springly to touch.
• When ready, remove from the oven and leave it for cool. Invert the tin over a rack and tap sharply to remove.
• Cool before frosting.

To prepare Frosting: 

• In a small bowl with a handheld electric mixer set on medium speed, beat cream cheese with icing sugar until smooth , approximately 1 minute.
• Now add at once lemon rind, orange concentrate and vanilla essence.
• Blend for 3 minutes until creamy.
• Spread over top of cake.
• Decorate the cake with  almond and coconut flakes. 
• Enjoy this lovely cake with Masala chai,

• 
  

Masala Chai (Spiced Tea)

Tea is drunk in many countries of the world, and each one has its own particular ways for preparation and service. Tea can be served hot or cold. India produces and consumes more tea than any other country in the world, except for China, including the famous Assam tea and Darjeeling tea.

In India, chai is available from street vendors called chaiwallahs. These chaiwallahs carry pots of chai and serve it in freshly fired earthen cups that are discarded after use. It is also a family tradition in India to welcome your guests with cups of chai .Each family has their own recipe and preparation method..

This warming beverage is easy to prepare by steeping spices in hot water and milk before adding black tea. It's not as milky as the chai often sold at American coffee bars. To make it richer, add more milk and sugar to taste.

Darjeeling teas are light and refreshing but they do not hold up well to strong spices like cinnamon and ginger. A simple cardamom infusion works well with Darjeeling teas. Nilgiri teas accept flavoring easily and work well for iced chais. Assam has a much more robust flavor and work well for strongly spiced hot chais. Green teas are also used but they do not hold up well to strong spices and must not be boiled or steeped for more than 3 minutes or you will end up with a bitter brew. If you need to avoid caffeine then you have a few options. Decaffeinated teas generally do not have the robust flavor that chai needs. A decaf breakfast blend will offer the best flavor. Another zero caffeine option is Rooibos, an herbal tea that is readily available.

Masala chai (literally "spiced tea") is a beverage from the Indian subcontinent made by brewing tea with a mixture of aromatic Indian spices and herbs.My Friend Mayura makes very tasty chai. Thanks Mayura for the wonderful tip.

Cold "chai"

As an alternative to the hot tea format, several types of cold "chai" beverages have become popular in the United States. These range in complexity from a simple spiced iced tea without milk to a slush of spiced tea, ice, and milk (or non-dairy creamer) mixed in a blender and topped with whipped cream.

Ingredients:

A deep dish container

Water                              – ¾ cup

Whole milk                     – ½ cup (No other milk can be substituted (if you really want the taste of real chai))

Black tea                          2 tbsp. (Tetley ‘s loose tea I am using it)

Sugar                                to taste

Masalas:

 Grated Fresh ginger           1 tsp

Cloves                              2no

 Green Cardamoms             3 nos

cinnamon Powder               a pinch

Method:

• In a mortar, crush the cloves, cardamom pods and pepper.
• Take a small saucepan, add water, crushed masalas, sugar, fresh grated ginger and bring to a boil. Add tea leaves and let it boil one more minute.
• Remove the pan from the heat, cover and keep aside for  5 minutes.
• Take another sauce pan, add the milk and sugar to the pan and bring to a boil . Let it boil in simmer heat for few more minutes.
• Remove from the heat and add the strained tea. Cover and let sleep for 3 minutes.
• Stir the chai, strain it into am warmed teapot or directly into teacups.
• Enjoy with cookies and evening snacks.

 Note:

• DO NOT USE GREEN  LEAF TEA, IT WILL RUIN THE TASTE.
•  Always use fresh ginger (powder or prepackaged cannot be substituted)
• Optional items:  You can use fresh green soanph powder (green dried, not roasted)
• For those who prefer to drink chai without milk, the portion is replaced with water.

Cornflakes Mixture

This is a great Indian snack. I always love Grand sweet’s cornflakes mixture. This is my first attempt to make it at home. Use your imagination when it comes to the nuts and seeds.  It makes a healthy snack for both kids and adults. Have it at tea time along with a cup of hot masala chai or coffee.Store in airtight container for up to three weeks.

Ingredients

Raw Cornflakes (not fried)                    - 4 cups 
Maize Poha -                                         2 cup

Thick Beaten rice (Aval/poha) -                1 cup

Split roasted gram dal (dalia/porikadala)-  1/2 cup

Roasted peanut –                                     1cup

Raisins -                                                  1 cup

Cashews –                                               ½ cup

Curry leaves

Oil-                                                           for deep frying

Whole Red chillies –                                  4 no

Masala (for sprinkling)

Powdered salt -                                             1 tsp

Red chili powder -                                         1 1/4 tsp

Citric acid - (OPTIONAL)                                2 pinches

Sugar -                                                        1 tsp

Asafetida powder -                                        1/4 tsp

Roasted cumin seed powder                          - 1/2 tsp

Turmeric -                                                     a pinch

Method:

• Select cornflakes which are raw and meant for frying. (Do not buy breakfast cereal)
• Deep fry handful of cornflakes each time in hot oil.
• Drain away the excess oil.
• Fry each of the other ingredients separately and mix with fried cornflakes.
• Mix all mentioned spices under masala powder together.
• Sprinkle over fried ingredients when it is still hot (whenever powdered spices are added to any mixture, it should be sprinkled when it is still hot).
• Store in air-tight container after it attains room temperature.