Tomato Chaat

Feel like eating Chaat but dont want to take the lengthy path?
This could be the answer to your Chaat need yet ready within just few minutes.


Ingredients:


2 Tomatoes sliced into thin slices
Puffed rice ( Churmure / Muri )
Sev
Chaat powder
Red chili powder
Haldiram's Chana daal
Black salt ( optional but  a healthy salt option )
Coriander leaves finely chopped
Sweet Tamerind Sauce ( what we use in Pani puri or Bhel Puri )


Procedure:

1. Place the slices in a dish in one row.
2. Pour some Tamerind sauce
3. Put some Sev, Muri ( Puffed rice ), Chana Daal
4. Sprinkle red chili powder,chaat masala, black salt. Couple of pinches each.
5. Garnish with Coriander leaves.

it's READY!

In this way you get to enjoy the Chaat and a healthy Tomatoes get eaten as well :-)

Enjoy!!

Health Benefits of Tomatoes:
( Courtesy whfoods )
Widely known for their outstanding Antioxidants,good for heart health,help lower the total cholestrol.



Label: Tomato Street Food,la nourriture de rue de tomate,
             Tomaten straßenspeise,トマト通り食物,
              alimento de calle de tomate,cibo di strada di pomodoro
              Tomaatstraatvoedsel #tomato #chaat #streetfood #indianstreetfood

Stuffed medu wada chaat

I had prepared aloo parathas for friends one dinner. Some aloo mixture was remaining so tried this recipe.:) works really well.


Ingredients: 


Urad dal washed and soaked for 2-4 hours.
Mashed potatoes
Green chilli - ginger paste
salt to taste
turmeric
mustard seeds
cumin seeds
coriander powder
oil for deep fry


For chaat: Pudina chutney
sev / Haldiram's bhujia
Tamerind-jaggery chutney / sauce
Curds ( optional) 
chaat powder optional


procedure: 

1. Put 1 Tsp oil in pan. Once hot, add mustard seeds,cumin seeds,turmeric,chilli-ginger paste. Stir well. Add boiled and mashed potatoes. Mix well. Add coriander powder, salt to taste. stir for 3-4 min. Once mixed well. Switch off the stove.
2. Let the mixture cool down.
3. Grind the soaked Urad daal draining all the water properly into a thin paste. Consistency of usual medu wada batter.
4. Add little chilli paste and mix well. Add salt a little bit.
5. Make small balls of potato mixture in palms. Dip them in urad daal mixture making sure the batter surrounds the potato properly.
6. Deep fry in hot oil till turns brown.
7. In a serving plate, put these Vada, pour pudina chutney, tamerid chutney, sev. Add whatever chaat things you like. 

Have a nice chatpati evening :)

Dates-Kokum Chutney ( Healthy Chaat chutney)

I am sure many of us must be crazy about pani puri, sev puri, and many more mouth watering chaats:)

Instead of Tamarind I used Kokum a healthy replacement for the Sour taste and dates(Khajoor) for Jaggery :)

So next time you think of a Chaat, you don't have to worry about Tamarind acidity problems:)

Perhaps, Dates will improve your Haemoglobin ;)

So here I go with the recipe without boring anymore ;)

By the way did you know How Tamarind has got its name? It is Tamar a Hind means Indian date, Tamar is an Arabic name for date :) so Tamar a Ind is nothing but Tamarind :)

Preparation time: Soaking of date and Kokum for 4-5 hours

Ingredients:

1 cup dates

3/4 cup Kukum fruit

( Depend on how sour and sweet taste you want and how sour is Kokum, adjust the quantities accordingly.)

1/2 T spoon Black salt

1/2 T spoon Rock salt

but if you dont have these salt, take usual salt we take everyday for cooking.

1 T spoon Roasted cumin powder ( Roast cumin seeds till rawness is gone and then powder it)

1 T spoon Coriander powder

Red chilli powder as per taste

1/2 T-spoon Dry ginger powder

Procedure:

1. Soak dates and kokums in lukewarm water for 4-5 hours or overnight if you plan earlier:)
2. De seed the dates. Also,some dry skin of dates will be separated, remove it as well.Clean the dates properly before grinding.
3. Drain water and keep it aside ( Don't throw this water)
4. In the mixer put all the ingredients as per taste along with de seeded dates and kokum.
5. Add enough water for grinding the mixture smoothly.
6. Keep on adding little water to simplify the grinding.
7. Consistency of the paste should be medium thick.
8. Once ground well ,taste it little bit and as per your taste add salt/red chilli powder or cumin seed powder carefully.
9. You can store this chutney for almost 1 week in airtight container in fridge.

While using, add enough water to this chutney, mix well to remove lumps. Then add Pudina(Mint) chutney to it with enough water.

Also you can add cumin-coriander seed powder and salt as per your Chunky taste need :)

This water can be used for Pani puri, mathari chaat, sev puri and so on :)

Chutney alone can be served with Appey, samosa, batata wada and your favourite snacks :)

Happy Eating :) Don't forget to write comment on this recipe...

Healthy benefits of date ( Khajoor) :

They digest very easily hence given for quick energy.

Soaked overnight and crushed,is good for those who have heart problems.

Beneficial for those who are suffering from constipation.

Mathari Chaat / मठरी चाट

Mathari is a famous Tea time snack of North India. When we had been to Himachal pradesh,we had tasted this Mouth watering chaat..Mathari chaat.

An easy to make snack with a good shelf life.

Preparation time: 5 min

Cooking time: 30 min for frying mathris apart from soaking up Dough for 1 hour

Makes: 32-34 mathris.

Ingredients:

2 cup Maida ( All purpose flour)

1 cup Rava( Fine semolina)

Black pepper powder. Pepper crushed coarsely. Around 2 T spoon or as per taste

Carom seeds that is Ajwain ( Owa) 1 T spoon or as per taste

Salt to taste

Procedure:

1. In a mixing bowl, put all purpose flour, semolina, crushed black pepper, carom seeds and salt as per taste, 4 T spoon hot oil.
2. Mix well so that the oil gets mixed well with the flour.
3. Add lukewarm water to make a dough. Dough should be kneaded tightly.
4. Close the dough with some utensil so that it soaks well.
5. Keep the dough aside like this for an hour or 1 and half hour is better. The better the dough is soaked, less oil will be absorbed in mathri.
6. After around 1 and half hour role medium sized poori shaped Mathris.Mathris shouldn't be very thin or thick.Medium thickness is fine.
7. Finish making all the mathris and close them with either a kitchen towel( tissues) or a cotton cloth.
8. Like dough, if they are kept for some time before you fry them, less oil will be absorbed.(So i suggest you finish your cooking or any side work to be done while mathris are getting little dry.)Approximately 20-30 min is also fine.
9. After this,Prick each mathri with a fork so that it wont pop up while frying and gives us a nice crispy mathri.
10. Keep oil for getting heated up in an iron wok. You should keep at least 1 inch oil in pan.
11. Once oil becomes hot, keep the flame on medium flame and fry mathris.Every time you fry mathris, keep the flame on medium flame. After you remove mathris, keep the flame on high till you put another set. This is because once mathris are fried, oil becomes little less hot so we are heating oil to the required temperature again. Secondly, medium flame frying gives crisps to the fried items. If you fry on high flame it may make mathris little chewy.
12. After putting in pan, 2-3 min later, mathri will come up meaning you can flip them now.
13. Fry till nice golden brown colour is appeared.

Once mathris are cooled down to normal temperature then only store them in a sir tight container.

You can have them as a tea snack or we can make a chat out of it.

Make pudina chutney, tamarind sauce what we prepare for bhel puri.

Pour Pudina chutney, tamarind sauce on mathri. Put finely chopped tomatoes, boiled and cut potatoes,chopped coriander leaves, sev, chaat masala.

Enjoy!!!!!

खमंग आलू टिक्की / Spicy Chatpati Aloo Tikki

Yesterday I felt like having 'chaat' like anything....imagined all kinds of chaats we get in India.... mouth watering......and so tried Aloo Tikki...

Whatever we do, of course the chaat wala's taste wont come..don't know why.. it becomes 90% like that but something you will feel missing in chaat. isn't it?

Anyways...but this recipe will surely help you to have some spicy hot..Aloo Tikki...To make a chaat with Aloo tikki make sure you have any kind of small 'sev' , tamarind-jaggery sauce, curds (optional). Otherwise you can also have just Tikkis with pudina chutney/ any favourite sauce.

Enjoy!!!!!!!!!

Preparation time: 10 minutes

Cooking time:10 minutes

Serves: 10-12 tikkis

Ingredients:

6-7 medium sized potatoes

4-5 Green chillies

2 T spoon grated ginger

1 slice white bread

coriander leaves around 4-5 sticks

2 T spoon corn flour

salt to taste

For garnishing:

finely chopped cilantro

finely chopped onion

sev

curds

Tamarind-jaggery sauce

Procedure:

1. Cook the potatoes in pressure cooker. Should be well cooked in order to mash them easily.
2. Meanwhile, first grind the bread slice in mixer into a fine powder.Make sure there is no water content while grinding it.
3. Now grind chillies,coriander leaves,grated ginger together in mixer into a paste.Not a fine paste but little coarse is also nice. But not very fine nor too coarse.
4. Mix the ground paste and ground bread together.
5. Peel off the boiled potatoes and mash them nicely. No lumps in it.
6. Add the bread-chili mixture to mashed potatoes, add salt.
7. Mix well. Dough is now ready.
8. Take a shallow non stick pan, pour 3-4 T spoon oil. Let it heat.
9. Make medium sized balls from dough press it to make fine tikkis.
10. Dust very little of corn flour on each side of tikki. Just 3-4 pinches is enough.
11. If oil is hot enough, put the tikkis one by one.
12. Shallow fry them.
13. Once tikki gets a dark golden brown color, flip it and fry other side also.

Serve hot with a 'chaat' style garnishing of chopped onion,chopped cilantro, khatta meetha sauce(preferably tamarind sauce), sev and if you like Curds in chaat then curds also. To add healthy contents, you can garnish grated Carrot,grated Beet root as well. Grated Beet root gives nice color combination to the dish.

Aloo tikki chaat is ready to eat now!!!!

Have a nice evening!!!!!!!!