Channa Chaat

Another session of Blogging Marathon has started and for this week I chose to cook the Indian restaurant menu card as theme and the menu is from Akbar restaurant.We need to cook a starter,Chinese menu and Rice/Indian bread for each day from the menu.
As I am a fan of chaat items,after seeing the menu I decided to make Channa Chaat which is a healthy and guilt free starter.Now to the recipe............  

Ingredients

Ingredient	Quantity
Chick Peas/channa(cooked)	1cup
Onion(finely chopped)	3tbs
Tomato(finely chopped)	2tbs
Potato(boiled,cubed)	1/4cup
Green chutney	11/2tsp
Sweet and sour chutney	11/2tsp
Green Chilly(chopped)	2nos.
Coriander leaves(chopped)	2tbs
Papdis(crushed)	3-4nos.
Thin sev	2tsp
Chaat masal powder	3/4tsp
Salt	1/8tsp

For Sweet and Sour Chutney/Katta mitta chutney/Imli chutney

Ingredient	Quantity
Thick Tamarind paste	1/4cup
Jaggery/brown sugar	3-4tbs
Red chilly powder	1/2tsp
Roasted cumin powder	1/2tsp
Cumin seeds/jeeragam	1/2tsp
Garam masala powder	1/4tsp
Dates/pericchai(finely choppedl)	2nos. (optional)
Salt	1/8tsp

For the Green Chutney 

Ingredient	Quantity
Coriander leaves(washed)	1cup(tightly packed)
Mint leaves	1/4cup
Green chilly	6nos.
Lemon juice	1tsp
Ginger/inji	1/2 inch piece
Salt	1/8tsp

Method 

For the sweet  and sour chutney 

• Mix all the ingredients in a pan and cook it in a medium flame until it reaches the thick consistency.
• Cool the chutney and store it in the refrigerator.

For the green chutney

• Put the ingredients given in a blender or mixie and grind it to fine paste with little water.
• Green chutney is ready.

Channa Chaat

• In a bowl put the chick peas,onion,tomato,potato,green chilly,chaat masala powder,green chutney,red chutney,salt and mix it well.
• Finally add the coriander leaves and papdis to it and give it a mix.
• Put it in a serving bowl and garnish it with thin sev.
• Serve it immediately.

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

• The chutney can be made in the microwave oven also,put everything in a microwave safe bowl and cook it for 7 minutes.
• The sweet and sour chutney has a long shelf life and stored in the refrigerator for 3 months.
• Sprinkle the sev just before serving.
• Adjust the amount of chutney according to personal preference.
• Pomegranate kernels and chopped raw mango can also used for extra tangy and rich taste.

Check out my fellow bloggers running in Blogging Marathon#24.

Sumber http://www.naliniscooking.com

Channa/Chick peas Kabab

Here is a simple kid's favorite recipe which I adapted from a cookery show.It is a easy to make protein rich,delicious and filling snack made with ground chickpeas and spices.I made this one without adding any veggies,if you want you can add veggies of your choice to make it more healthier.
When I made this one for first time,had a doubt whether it tastes like masala vadai,but it tastes different which has a crispy outer layer and soft inner layer.Now to the recipe....

Ingredients

Ingredient	Quantity
Chick peas/channa(soaked)	1cup
Onion(finely chopped)	2nos.(medium size)
Green chilly(finely chopped)	2nos.
Garlic/poondu(finely chopped)	2tsp
Ginger/Inji(finely chopped)	1tsp
Red chilly powder	1/2tsp
Coriander leaves(finely chopped)	2tbs
Mint leaves(finely chopped)	10-15nos.
Rice flour/arisimaavu	2tbs
Corn flour	1tbs
Chaat masala powder	1tsp
Salt	to taste
Oil	for deep frying

Method 

Grind the soaked channa coarsely in a blender without adding water.

Add everything except oil,mix it well.

Divide the mixture to equal portions and shape them to a oblong kababs and set it aside.
Heat a pan with oil and once it becomes hot fry the kababs till crisp and golden.Drain it on a kitchen towel.

Serve it with ketchup and green chutney.

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

• Veggies such as finely chopped cabbage,carrot can also be added.
• Make sure the channa is grind properly,if any whole channa is there it may splutter.
• Fry 4-5 kababs at a time to get the color evenly.

Check out the Blogging Marathon for the fellow bloggers participate in BM#17.

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

Recap of Indian Food Odyssey - Journey of 30 Indian States

Here is the recap of Indian food Odyssey,a food journey of 30 Indian states.

Andhra Pradesh - Bagara Baingan

Arunachal Pradesh - Thukpa-Noodle Soup

Assam - Kordois

Bihar - Gungni with Dhuskha

Chhatisgargh - Pakoda Kadi

Delhi - Matra Chaat

Goa - Kulkuls/Kidiyos

Gujarath - Dhokla

Haryana - Besan Ka Pinni

Himachal Pradesh - Channa madra

Jammu and Kashmir - Dum Aloo

Jharkand - Dhal Pitha

Karnataka - Akki roti

Kerala - Ela Ada

Madhya Pradesh - Indori Poha

Maharashtra -Shakarpara

Manipur - Ooti and Aloo Kangmet

Mehalaya - Phuklein

Mizoram - Koat Pitha

Nagaland - Naga Tomato Chutney

Orissa/Odisha - Phola Gobi Tarakaare

Pondicherry - Potato Assadu

Punjab - Paneer Tikka Masala

Rajasthan - Thiyari/Gatte Ki Chawal

Sikkim - Sel roti

Tamilnadu - Arusuva Sappadu

Tripura - Tripuri Chutney

Uttar Pradesh - Banarasi Kachori and Raswalee Aloo

Uttranchal/Uttrakand - Aloo Tamatar ka Jhol and Mandua Ki Roti

West Bengal - Lavanga Latika

Sumber http://www.naliniscooking.com