Dahi Vada Chaat/Dahi Bhalla Chaat

Dahi vada chaat is a popular North Indian snack cum chaat resembles the South Indian Thayir vada with some variations.
South Indian version has a tempering and garnish with kaara boondhi whereas this one is with the chutneys such as tamarind and coriander.Garnishing can be done with fine sev and pomegranate seeds.Here goes the recipe..............................................

                                                                        

                                                 Dahi Vada Chaat/Dahi Bhalla Chaat

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   Basic Information

   Preparation time 15 minutes

   Cooking time 15-20 minutes

   Soaking time 2-3 hours
   Resting time 1 hour

   Serves 3-4

    

  Ingredient

Ingredient	Quantity
Urad dhal/ulutham paruppu	1/2 cup
Green chilly/pacha milagai	1 no.
Salt	1 tsp
Oil	for frying
Thick Yogurt	11/2 cups
Tamarind Chutney	2 tbs
Green Chutney	2 tbs
Red chilly powder/milagai podi	1/2 tsp
Chaat Masala powder	1 tsp
Coriander leaves (chopped)	for garnishing
Thin Sev	1-2 tbs
Pomegranate seeds(optional)	1 tbs

  Method 

• Soak the  urad dhal with enough water for 2-3 hours.Drain the excess water completely and grind it along with the green chilly to a fine paste with little water.If the batter is too thick to grind sprinkle some water and grind it.Transfer it to a bowl and add 1/2 tsp of salt and mix it well.

• Heat a pan with oil,meanwhile whisk the yogurt with the remaining salt and keep it aside.Take a tbs of yogurt in a bowl and to this add around 1 cup of water and set it aside.

• Once the oil is hot take a small portion of vada batter and drop it in the oil.Fry it in the oil till the vadas get golden and crisp.

• Remove it from the oil and drop it in the buttermilk and soak it for 2-3 minutes.Fry rest of the batter.After 2-3 minutes,gently squeeze the excess butter milk and arrange in on a tray or serving bowl.Now add the whisked yogurt.

•  Drizzle the tamarind and green chutney.Sprinkle the chaat masala powder and red chilly powder.Let it soak for 1 hour.

• Finally sprinkle the coriander leaves and sev and serve it immediately.

Enjoy...............................................................

•  After adding the salt to the batter mix it well vigorously to incorporate air to get a fluffy batter.
•  Whisk the yogurt well to get a smooth consistency.
• The yogurt should be fresh and not too sour.
• Instead of dumpling,it can be flatten like a vada and drop it in the oil.

Checkout my fellow bloggers participating in Blogging Marathon#48 here.

Sumber http://www.naliniscooking.com

Mung Beans Chaat/Mung Beans Bhel

For the day 2 under the themes chaat I chose a simple yet healthy bhel made with mung beans.This can be made with mung sprouts also.Here I used the soaked one and steamed for 5 minutes to get a nice taste.You can even add some papdis and peanuts to give a nice crunch.This can be served with papdis or salty crackers like papdi chaat also.Off to the recipe.....................

                                                                        

                                                 Mung Beans Chaat/Mung Beans Bhel

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   Basic Information

   Preparation time 15 minutes

   Cooking time 5 minutes

   Soaking time 8-10 hours

   Serves 2

    

  Ingredient

Ingredient	Quantity
Mung beans/paasi payaru	3/4 cup
Onion(finely chopped)	1/4 cup
Tomato(deseeded and chopped)	1 tbs
Potao(boiled and cubed)	1 (small size)
Tamarind Chutney	2 tbs
Pomegranate seeds	2 tbs
Green chilly(chopped)	1(small size)
Thin sev (optional)	2 tsp
Coriander leaves (chopped)	for garnishing
Chaat masala powder	1 tsp

  Method 

• Soak the  mung beans with enough water for 8- 10 hours.Drain the excess water and steam it in a pan for 5 minutes with a generous pinch of salt.

• Now take the cooked mung beans jn a bowl and to this add the other ingredients except sev and mjx it well.Finally top it with sev.

• Serve it immediately.

Enjoy......................................................

•  The amount of peanuts and sev can be added according to personal preference.
•  Do not pressure cook the mung beans otherwise it turned out mushy.
• The chaat can be served on top of the papdi,like papdi chaat.

Checkout my fellow bloggers participating in Blogging Marathon#48 here.

Sumber http://www.naliniscooking.com

Kutchi Dabeli / Dabeli / Indian Burger

Wishing you all a Happy New Year and this is going to be thevery first post for the brand new year.
We are starting with another session of Blogging Marathon and this edition is 48th and we are heading towards our 50th edition.
For this session I chose one of my favorite Chaat recipes and today's one is Dabeli aka Kutch Dabeli.
This dabeli I make it couple of times before but used the extra leftover regular bread slice.But here I used the store bought burger buns.
This dabeli and garnishing can be made in different ways and few versions are there.Today's version, I learned from one of my friend.The use of pomegranate and sev,peanuts give a nice tangy and crunchiness.Once the stuffing and chutneys are ready the assembling is easy and can be made in no time.The list of ingredients may be more but its very easy to make and assemble.Lets move on to the reciep....................................................

                                                                        

                                                                Kutchi  Dabeli

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  Basic Information

   Preparation time 15 minutes

   Cooking time 30 minutes

   Makes 4

    

  Ingredient

   For the stuffing

Ingredient	Quantity
Potato/Urulaikilangu	3 (medium size)
Dabeli spice powder	11/2-2 tbs
Tamarind Chutney	2 tbs
Coriander leaves(chopped)	1-2 tbs
Salt	1 tsp
Oil	1 tbs
Desiccated coconut(optional)	1 tsp

  For the dabeli spice Powder

Ingredient	Quantity
Coriander seeds	1 tbs
Red chilly/varamilagai	2-3
Cumin seeds/jeeragam	1 tsp
Black Pepper corns/milagu	1/4 tsp
Cinnamon/pattai	1/2 inch
Clove/lavangam	1

  

  For Garlic Chutney

Ingredient	Quantity
Garlic/poondu	3 fat cloves
Red chilly powder/milagai podi	1 tsp
Salt	1/4 tsp
Water	2 tbs

 For assembling and Garnish

Ingredient	Quantity
Burger buns or pav buns	4
Garlic chutney	2 tbs
Tamarind Chutney	2 tbs
Spicy or roasted peanuts	2 tbs
Thin sev	2 tbs
Chopped onion	2 tbs
Pomegranate	2 -3tbs
Chopped coriander leaves	1 tbs
Butter/vennai	2-3 tbs

  Method 

• Dry roast the given ingredients given for the spice powder to a nice golden color.Powder it to a bit coarse powder in a blender.

• Boil the potatoes in a pressure cooker for 2-3 whistles and peel the skin.Mash it roughly and to this add the tamarind chutney,salt and mix it well.Heat a pan with oil and add the mixture and cook it.Add around 1/4 cup of water if the mixture it too dry,finally add the chopped coriander leaves.Take this stuffing in a bowl and add grated coconut,chopped onion,coriander leaves and some pomegranate pearls.

• To make the garlic chutney take all the ingredients in a blender jar and pulse it.Add the water and grind it to a fine paste.

• Now slit the buns into two and  toast the buns with generous amount of butter on both sides.

• To one side of the toasted bun apply the garlic chutney and tamarind chutney.Keep a generous amount of potato stuffing then top it with peanuts,sev and chopped onion,coriander leaves.Cover the stuffing with the another slice of the bun and add some more sev and pomegranate.

• Serve it immediately.

•  The amount of peanuts and sev can be added according to personal preference.
•  Here I added some desiccated coconut to the stuffing,its purely optional.
• Regular roasted peanuts can be used instead of spicy peanuts.

Checkout my fellow bloggers participating in Blogging Marathon#48 here.

Enjoy..........................................................

Sumber http://www.naliniscooking.com

Kala Channa Chaat/Salad - Black Chickpeas Salad

For this edition of blogging marathon I  chose the evening snacks and I will be showcasing the evening snacks for next few days.

For day 1,its a simple and healthy snack cum chaat can be made in no time.Here I used black chickpeas,if you want you can use the white one,lets move on to the recipe..............

Basic Information

Soaking time 6-8 hours
Preparation time 15 minutes
Cooking time 10 minutes(to cook chickpeas)
Serves 2

Ingredients

Ingredient	Quantity
Black chickpeas/kondakadalai	1 cup(soaked)
Roasted peanuts/verkadalai	1-2 tbs
Onion(finely chopped)	1(small size)
Tomato(finely chopped)	2 tbs
Green chilly/pachamilagi	1-2 (chopped)
Grated Carrot	1-2 tbs
Raw mango/mangai(chopped)	1-2 tbs
Chaat masala powder	1/4 tsp
Roasted Cumin powder	1/4 tsp
Coriander leaves(chopped)	2 tsp
Lemon juice	1-2 tsp
Salt	1/2-3/4 tsp

Method

• Cook the soaked chickpeas in a pressure cooker for 2 whistles along with 1/2 tsp of salt, in a medium flame.Drain the excess water and keep it aside.

• To this cooked chickpeas add the all the ingredients except lemon juice,finally squeeze the lemon juice and mix it well till everything gets blend well.

Serve it immediately.

Enjoy.......................................................

• To make it more healthier and colorful,steamed corn kernels can also be added.
• Instead of lemon juice,aamchur powder can also be used.

Check out my fellow bloggers participate in Blogging Marathon #40.
Also sending this one to Kids delight-Fat free kid's friendly recipes event happenings atPriya's Space started by Srivalli.

Sumber http://www.naliniscooking.com

Tikki Chole/Aloo Tikki Chole

Coming to second day of Blogging Marathon under combo theme I made Tikki Chole a popular street food/chaat.Though the process is bit lengthy its worth it for the delicious taste,lets move on to the recipe....................

Basic Information

Preparation time 30 minutes
Cooking Time 1 hour
Serves 4

Ingredients

For the Chole

Ingredient	Quantity
Chickpeas/vella kondakadalai/channa	11/4 cups(soaked)
Onion(finely chopped)	1(medium size)
Tomato	2 (large size)
Green chilly/pachamilagai	2(finely chopped)
Ginger/inji	2 tsp(grated)
Red chilly powder/milagai podi	11/4tsp
Coriander powder/dhaniya podi	1tsp
Garam masala powder	1/2tsp
Dry mango powder/aamchur powder	1/2tsp
Coriander leaves/kothamalli	1tbs(chopped)
Cumin seeds/jeeragam	1/2tsp
Oil	2tbs

For the Tikki

Ingredient	Quantity
Potato(boiled)	3 (medium size)
Corn flour	1tbs
Red chilly powder	1/4tsp
Garam masala powder	1/4tsp
Coriander leaves/kothamalli	1tbs(chopped)
Salt	1tsp
Oil	3 tsp

Other Ingredients to Garnish for Single serving

Ingredient	Quantity
Sweet Chutney	2 tsp
Green chutney	1 -11/2tsp
Yogurt/thayir	2tsp
Thin sev	as needed
Coriander leaves/kothamalli	1tbs(chopped)
Onion(finely chopped)	1tbs
Green chilly(finely chopped)	1(optional)

Method

For the Chole

Pressure cook the soaked chickpeas with a pinch of salt for 2-3 whistles in a medium flame,grind the tomatoes in a blender to a fine paste and keep it aside.
Heat a pan with oil and crackle the cumin seeds,add the onion and green chilly,saute it till it becomes golden.Add the grated ginger and fry it for a minute then goes in the pureed tomatoes and cook it till the oil separates.

Now add all the spice powders and give it a mix,add around 2 cups of water,let it boil.Add the cooked chickpeas and cook it in a medium flame till it becomes thick,now slightly mash some of chickpeas with the help of ladle and allow it to boil for a minute.Finally sprinkle the coriander leaves and put off the flame.

Chole is ready.

For the Tikkis

Mash the boiled potatoes till it becomes smooth,to this add all ingredients given except oil and mix it well.Divide it to 8 equal parts and smooth it and flatten it to a disc.

Heat a griddle with oil and cook the tikkis in a medium flame till both sides get cooked to a golden color.Remove it from the flame.

Aloo tikkis are ready.

How to serve it (for single serving)

Now in a serving bowl take around 1/2-3/4 cup of chole and place the tikkis on it.Now drizzle the sweet chutney,green chutney and yogurt.Then sprinkle the finely chopped onion,green chilly and coriander leaves,finally the thin sev.

 Serve it immediately.

Enjoy....................................

• For extra taste sprinkle some chaat masala powder in the final garnish.
• If the tikkis get separated add little more corn flour or all purpose flour.
• If the chole is too thick then dilute it with hot water to the desired consistency.

Check out my fellow bloggers participating in Blogging Marathon #36.

Sumber http://www.naliniscooking.com