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

Gothumai Payasam / Gothumai Pradhaman/ Broken Wheat payasam

For the day of Blogging Marathon#47 under the theme Indian desserts I am sharing a creamy payasam made with broken wheat rava.
This recipe I noted down from Chef Venkatesh Bhat and wanted to give it a try.He cooked the broken wheat(wheat rava) in a pressure cooker and made this payasam.But I fried the broken wheat in a tsp of ghee and cooked it in the pressure cooker.
Cooking it in the pressure cooker saves the time and broken wheat cooks perfectly.The flavor of coconut milk and the cardamom powder makes this payasm so rich and delicious.
I made it slightly in a thicker side if you want you can make it a slight thinner version.
As my jaggery was not dark I didn't get a dark brown color but the taste was awesome.Off to the recipe.......................

                                                                     

                               

                                                                  
 Basic Information

   Preparation time 15 minutes

   Cooking time 30 minutes

   Serves 3

    

  Ingredient

Ingredient	Quantity
Broken Wheat/gothumai rava	1/4 cup
Jaggery/vellam(grated)	1/2 cup+ 1tbs
First extracted coconut milk	3/4 cup
Second extracted milk	1/2 cup
Cashews/mundiri(broken)	2-3 tbs
Cardamom powder/ellakai podi	a generous pinch
Ghee/nei	2-3 tsp
Coconut bits	2 tsp

  Method 

• Heat a pan with a tsp of ghee and roast the broken wheat in a medium flame till nice aroma come out and becomes golden.

• Pressure cook it with a cup of water and a pinch of salt for 3-4 whistles in a medium flame.

•  Meanwhile melt the jiggery with a cup of water and pass it through the strainer and keep in a pan.To this add the cooked broken wheat and mix it well.

• To this add the second extracted coconut milk and cook it till it becomes thick.The add the first extracted milk and let it cook for one boil.

• Meanwile in a small pan heat the ghee and fry the coconut bits and cashews to a golden color and add it to the payasam.Finally add the cardamom powder and mix it well.

• Serve it warm.

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

Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #47.
This recipe is off  to Cook Book Challenge #15 December week 4.

Sumber http://www.naliniscooking.com

Makkan Peda - Arcot Special Sweet

Makkan peda is a quiet popular sweet famous in Arcot districts and this sweet resembles Gulab jamun.
But this is a rich one stuffed with chopped nuts in a disc shaped peda soaked in sugar syrup.Originally this sweet is made with khoya but once Manjula of Desi Fiesta made with milk powder and cream an instant version.
So tried it,the ouput was a soft and juicy makkan pedas and it tastes out of the world.I had only 1/2 cup of milk powder so made a small batch.Try this yummy dessert and enjoy.With no further delay lets move on to the recipe.........................................

                                                                          

 

                                                                       
                                                  Makkan Peda

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 Basic Information

   Preparation time 15 minutes

   Cooking time 30 minutes

   Makes 8

    

  Ingredient

 

Ingredient	Quantity
Milk powder	1/2 cup
All purpose flour/maida	1 tbs
Fresh cream	2-3 tbs
Chopped nuts(almond and cashew)	1-2 tbs
Sugar/sakkarai	1/2 cup+1 tbs
Cardamom powder/ellakai podi	a generous pinch
Ghee/nei	1 tsp
Oil/Ghee	for frying

 

  Method 

 

• Put the sugar in a pan and add around 1/2 cup of water and cook it in a medium flame till it becomes slightly thick(no need of any string consistency).

 

• Take the milk powder in a bowl and to this add a tsp of ghee and mix it well. to this add the cream and make a soft dough.

 

• Let the dough rest it for 10 minutes.Divide the dough into equal balls.Make a dent on the ball and keep some chopped nuts and roll it smoothly.Flatten it slightly and keep it aside.

• Heat the pan with oil in a medium flame.Drop 3-4 discs at a time and fry it till both sides get nice and golden.Drain it on a paper towel and and drop in in the sugar syrup.Let it soak for 1- 2 hours.

• Serve it with some chopped nuts.

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

•  Do not give so much pressure while rolling the balls.
•  Here I used almonds and cashews,cucumber seeds and raisins can also be used .
• Oil should be in a minimum flame otherwise the peda may turned out brown without cooking inside
• If the oil temperature is very low the pedas may disintegerate in the oil,so make sure to keep a medium temperature.

Check out the blogging marathon page for my fellow bloggers participating in Blogging Marathon #47.

Sumber http://www.naliniscooking.com