Chana Or Chickpea Chaat With Raw Mango

Chickpeas/garbanzo beans or chana chaat with raw mango. An easy and quick yet lipsmacking dish. Spicy tangy in one word chatpata chaat is everyone’s favourite. If you have boiled chickpeas ready then its a completely no cook recipe. So perfect for summer days. You don’t need to spend much time in kitchen.

You can also use leftover boiled chickpeas to make this chaat. Finely chopped onion,tomato, green chilli, cilantro, grated raw mango and some spices made simple boiled chickpeas lipsmackingly delicious.

Bhaja moshla or roasted and powdered spices will enhance the taste but if you don’t have it you can skip or use dry roasted and powdered cumin. Earlier I have shared Ghugni and aloo kabli chaat and Matar chaat .

Nutritious chickpeas have many health benefits. Chickpeas, also known as garbanzo beans, are part of the legume family. As a rich source of vitamins, minerals and fiber, chickpeas may offer a variety of health benefits, such as improving digestion, aiding weight management and reducing the risk of several diseases. Additionally, chickpeas are high in protein and make an excellent replacement for meat in vegetarian and vegan diets. Including chickpeas in your diet regularly will support your health and may reduce your risk of developing chronic diseases, such as heart disease and cancer. Source – Healthline

Here are some more chickpeas recipes on this blog. Click on the name below for recipe.

1. Peas chickpeas low calorie salad

2. Chickpea potato dry sabji

3. Tomato coconut chickpea curry

4. Chana madra

5. Falafel

6. Pumpkin stir fry with chickpeas

7. Mint carrot beetroot hummus

And some black chickpeas recipe

1. Paneer kala chana kofta curry

2. Kadala curry or black chickpea curry

3. Kala chana Kabab

Sending this post to 247 #Foodiemonday bloghop theme is Chaat Time suggested by Swaty Malik who blog at Food Trails. Swaty has a lovely blog with many mouthwatering recipes. I always love her healthy and delicious recipes. With many other authentic and innovative recipes you will love her baking collection with many wonderful baked dishes. To get her baking collection click here and I also love her Moradabadi dal chaat, I will try it soon.

To make this delicious and quick chana chaat you have to boil chickpeas only. Then mix all the ingredients with chickpeas and enjoy the spicy tangy and mouthwatering chana chaat. Just finely chop onion, tomato, cilantro, green chilli, grated raw mango or kachcha aam and some spices. You can also add more lemon juice and grated raw mango if you want your chaat more tangy.

Recipe

Chickpeas/garbanzo beans or kabli chana – 1 cup

Salt – 1 teaspoon

Water – 2 cup

Onion – 1, finely chopped

Tomato – chopped

Ginger julienne – 1 tablespoon, optional

Green chilli – 1 – 2 or to taste, finely chopped

Cilantro or coriander leaves – 1 tablespoon, chopped

Grated raw mango ar kachcha aam – 1 tablespoon

Lemon juice – 3 teaspoon

Chaat masala – 1 teaspoon

Cumin or jeera powder – 1 teaspoon

Freshly crushed black pepper – 1/2 teaspoon

Bhaja moshla – 1 teaspoon, optional

Black or pink salt – 1 teaspoon

Kashmiri red chilli powder – 1/2 teaspoon,optional

Method

1. Rinse and soak chickpeas in sufficient water overnight.

2. Boil in pressure cooker with 1 teaspoon salt and 2 cup water. When hissing sound starts reduce the heat. Cook on simmer for 30 – 40 minutes. Let the pressure settle down on it’s own. Chickpeas should be becomes soft. Check by pressing with your finger tips.

3. Let the chickpeas cool down. Add all the remaining ingredients in chickpeas. You can also add chopped mint leaves if you want. Bhaja moshla is optional or you can use dry roasted and powdered cumin but I recommend to use it to make the chaat spicy and flavorful. And it will enhance the taste. Get the bhaja moshla or roasted spice powder recipe here .

4. Taste and add more salt and lemon juice if require. You can also add 1 tablespoon more grated mango if you like your chaat tangy. See notes for more options.

5. Garnish with lemon wedges, cilantro or coriander and ginger julienne. You can serve with green chutney or tamarind chutney. I didn’t. Enjoy the spicy and lipsmacking chhana chaat.

Notes

1. You can use grated ginger instead of ginger julienne or you can also skip ginger if you don’t like.

2. Chopped cucumber or boiled or roasted beetroot, boiled potatoes can be used in this chaat. Or you can also use grated raw beetroot.

3. Add chilli according to your taste. For garnishing you can use pomegranate arils, nylon sev etc.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hashtag, #batterupwithsujata I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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Vegan Broccoli Stir Fry With Lemon And Ginger Julienne

Broccoli stir fry with lemon and ginger julienne.
An easy to make and delicious broccoli made with onion, garlic, chilli, cherry tomatoes, corn kernels and ginger julienne.
Corn kernels are optional. I have added them to bring some colour in the dish. Cherry tomatoes, corn kernels and broccoli makes the dish colourful and delicious.

This week we bloghop members discussed a lot about pegan diet. Now what is pegan diet?
The pegan diet is a style of eating inspired by two of the most popular diet trends — paleo and vegan.
According to its creator, Dr. Mark Hyman, the pegan diet promotes optimal health by reducing inflammation and balancing blood sugar. However, some components of this diet remain controversial.
The pegan diet combines key principles from paleo and vegan diets based on the notion that nutrient-dense, whole foods can reduce inflammation, balance blood sugar, and support optimal health.
Major emphasis is placed on vegetables and fruit, but intake of small to moderate amounts of meat, certain fish, nuts, seeds, and some legumes is also allowed.
Heavily processed sugars, oils, and grains are discouraged — but still acceptable in very small amounts.
Because the pegan diet emphasizes nutrient-rich fruits, vegetables, and healthy fats, it may help prevent disease, promote heart health, and reduce inflammation.
To read more about Pegan diet click here.

Why we are talking about pegan diet? Well this week for 184 #Foodiemonday bloghop theme is #pegandiet suggested by Veena Krishna Kumar who blog at Veenasvegnation.  Visit her blog for many delicious recipes.

Thanks to Veena for introducing me to this pegan diet. Quite interesting and healthy.
Made this easy and delicious broccoli stir fry but I have a little doubt about corn kernels. I have used and don’t know whether it is allowed or not. But our group member Sujata Shukla
said that I can use it but not more than 1/2 cup. And I also Google searched and found yes its allowed.

The good news is, you don’t need any special recipes to eat a Paleo-vegan Diet. Each day, just aim for:
5 or more servings of nonstarchy vegetables and fruit4 servings of whole grains or healthy starch (such as 1/2 cup of potatoes, brown rice, corn, oatmeal or whole-grain pasta)3 servings of healthy fat (such as 1 Tbs. of olive oil, 1 oz. of nuts/seeds or 1/4 avocado)2 servings of plant-based protein (such as 1/2 cup of beans or tofu)1 small serving of animal protein (such as 3 oz. of fish, chicken or beef)1 optional serving of dairy substitute.
Source

You may like one more broccoli recipe on this blog.
Broccoli with egg and tomato

Recipe is very simple and you need very less ingredients to make it. I have used small onions but if you have shallots use them whole or half.

Recipe

Broccoli – 1

Small onions – 5, cubed

Garlic – 2 – 3 cloves, minced

Ginger julienne – 1 tablespoon

Green chilli – 1 – 2, chopped

Corn kernels – 1/2 cup, boiled

Cherry tomatoes – 1/2 cup

Black pepper powder to taste

Salt to taste

Cumin powder – 1/2 teaspoon

Lemon juice – 2 teaspoon

Lemon zest – 1/4 teaspoon

Olive or avocado oil – 2 tablespoon

Method

1. Wash the broccoli well under running water.
Cut the broccoli into small florets.

2. Chop the stems into thin slices. If stems are too thick peel and remove the outer layer before slicing.

3. Heat 4 cup water in a pan. Add 1 teaspoon salt. When the water starts to rolling boil add chopped broccoli and sliced stems.

4. Keep a bowl of water with some ice cubes handy.

5. Boil for 4 minutes or till the broccoli becomes fork tender. Don’t make it mushy.

6. Remove the broccoli florets with a slotted spatula and dip into the ice cold water immediately to stop further cooking and retain the colour.

7. Heat olive oil in a pan. Add minced garlic, green chilli and ginger julienne. Fry till the garlic and ginger julienne starts to change it’s colour.

8. Add the onions. You can use whole or half shallots if you have. Saute for 2 minutes.

9. Add broccoli, boiled corn kernels and cherry tomatoes.

10. Add salt, black pepper powder and cumin powder. Mix well.

12. Saute till the tomatoes becomes little soft but not mushy.

13. Add lemon zest and lemon juice. Mix well and remove from heat. Taste and adjust the seasoning.

14. Garnish with ginger julienne.
Serve with any bread.

Notes

1. You can use more chopped or slit green chilli if you want it spicy.

2. Corn kernels are optional, you can skip it if you want.

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

I would love to hear from you. Please share your thoughts and suggestions in comment.

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