Sprouts Chaat And Aloo Or Potato Chaat With Sweet Corn

Sprouts and aloo or potato chaat with sweet corn. Both are very easy to make and delicious. Perfect tongue tickling, easy, quick and low calorie recipe for this hot weather. Just boil the potatoes or moong sprouts and mix everything. Serve as a evening snack or starter. You can also serve sprouts chaat as a nutritious salad with your meal.

You can also use raw moong sprouts just wash well before using. I sometime do so. And everyone loves the crunch. Its a completely gluten free, vegan, low calorie and oil free recipe.

Sprouts are super healthy when eaten raw or cooked. Sprouting also increases the protein content, and shortens the cooking time of legumes. During the process of sprouting, some of the stored starch in the legume is used up for forming the tiny leaves and rootlets and in manufacturing vitamin C.  Here are some health benefits that will convince you to sprout more often. 1. Helps in digestion

2. Boosts blood circulation

3. Helps in weight loss

4. Builds your immune system

5. Improve eye sight

6. Heart friendly

7. Helps reduce acidity

8. May prevent premature ageing

To read more about health benefits of sprouts click here .

Making moong sprouts is very easy. Also sharing the method with recipe. You can get some more sprouts recipes on this blog.Click on the name below for recipe.

1. Sprouts sundal

2. Sprouts and oats cutlets

3. Sprouts and oats appe

And some chaat recipes

1. Chana or chickpea chaat with raw mango

2. Matar chaat

3. Ghugni and aloo kabli

Sending this post to #249 Foodiemonday bloghop theme is Monsoon Munchies suggested by Archana who blog at The Mad Scientist Kitchen. Archana is a very talented blogger. Do visit her space for wonderful recipes. She has a vast collection of authentic and healthy recipes. I love her all the recipes but recently bookmarked her Herbed butter milk rolls , Seven layer magic bar and Vegan Lebanese chickpea stew to try.

As a monsoon munchies I am not sharing any deep fried recipe today. This time we need some healthy and nutritious recipes to make easily and quickly. So two quick recipes for you. Starting with vitamin enriched moong sprouts. Make moong sprouts and keep in refrigerator for a week. You can use these sprouts raw, boiled or sauteed as you like.

Sprouts chaat recipe

Moong sprouts – 1 cup

Potato – 1, boiled, optional

Cucumber – 1

Tomato – 1, chopped

Onion – 1, finely chopped

Green chilli – 1 – 2, finely chopped

Ginger – 1 inch piece, grated or finely chopped

Cilantro or coriander leaves – 1 tablespoon

Black or pink salt – 1 teaspoon

Chaat masala – 1 teaspoon

Cumin powder – 1/2 teaspoon

Freshly crushed black pepper – 1/2 teaspoon

Lemon juice – 2 tablespoon

Method

1. Soak the moong beans in sufficient water overnight. Next day drain the water and loosely cover the bowl. Keep aside for a day. Next day moong beans will be sprouted. If you want longer sprouts wait for one more day.

Now store the sprouts in refrigerator. You can store it for a week. Rinse the sprouts well before every use.

2. Take 1 cup moong sprouts and rinse well. Drain the water.

3. Boil with 1 cup water. When it starts to boil, reduce the heat. Cook on simmer for 4 minutes or till sprouts becomes soft. I like the sprouts with little crunch. Drain the water and let it cool down.

4. Peel and chop the potato into small cubes if using.

5. Peel and chop the cucumber.

6. Now mix moong sprouts, boiled and cubed potato, cucumber, chopped tomato, onion, green chilli, grated ginger, cilantro or coriander leaves, black or pink salt, cumin powder, black pepper, chaat masala and lemon juice. You can also use few chopped mint leaves. Mix well. You can also add chopped or grated fresh coconut if you like. Taste and add more salt and lemon juice if require.

7. You can also add green chutney and sweet tamarind chutney if you want.

Aloo chaat. An easy and quick to make and taste is absolutely mouthwatering. A simple no cook and no oil recipe made with boiled potatoes, finely chopped onion, tomato, cucumber, green chilli, sweet corn, some spices and lemon juice.

Recipe

Potato – 4 medium, boiled

Onion – 1, finely chopped

Green chilli – 1 – 2, finely chopped

Tomato – 1 large, chopped

Cucumber – 1

Boiled sweet corn – 1/4 cup

Cilantro or coriander leaves – 1 tablespoon, chopped

Mint leaves – few, chopped

Pink or black salt – 1 teaspoon

Cumin powder – 1/2 teaspoon

Chaat masala – 1 teaspoon

Lemon juice – 3 teaspoon

Method

1. Peel chop the boiled potatoes into small cubes.

2. Peel and chop the cucumber.

3. In a bowl mix everything well.

4. Taste and adjust salt and lemon juice if require.

5. Add green chutney and sweet tamarind chutney if you want. I didn’t. You can also use black pepper powder if you like.

Enjoy…….

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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Panch Phoran Taratari

Panch phoran taratari from Meghalaya cuisine.
A very simple, easy to make yet delicious potato dish. Generally potatoes eggplant and other vegetables are use to make this panch phoran taratari. But I have made it with only potatoes and green peas.

Meghalaya is a state in northeastern India. The name means “the abode of clouds”in Sanskrit.
Meghalaya is also the home to a large variety of fruits, vegetables, spices and medicinal plants. Meghalaya is also famous for its large variety of orchids — nearly 325 of them. Of these the largest variety is found in the Mawsmai, Mawmluh and Sohrarim forests in the Khasi hills.
Meghalayan cuisine is the local cuisine of the Indian state of Meghalaya. Meghalaya is home to three Mongoloid tribes; it has a unique cuisine, different from the other Seven Sister States of northeast India. The staple food of the people is rice with spicy meat and fish preparations. They rear goats, pigs, fowl, ducks and cows and relish their meat.
Source – Wikipedia

This month in Shhhhh cooking secretly challenge
facebook group we are sharing different dishes from Meghalaya cuisine.
This month my partner is lovely Kalyani Sri. Who blog at Sizzling taste buds.
We gave each other two secret ingredients. Kalyani gave me potato and fennel seeds. And I gave her ginger and garlic. Check out her space for the wonderful recipe she shared with these ingredients.

This panch phoran taratari is very similar to Bengali aloo chhechki with panch phoran or Bengali five spices.
Panch phoran consists of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.

Recipe

Potatoes – 4 large

Green peas – 1 cup

Panch phoran – 2 teaspoon

Bay leaf – 1

Dry red chilli – 1

Green chilli – 1 – 2, chopped

Cilantro or coriander leaves – handful, chopped

Salt to taste

Turmeric powder – 1/2 teaspoon

Red chilli powder – 1 teaspoon

Oil – 2 tablespoon

Method

1. Chop the potatoes in small cubes.
Wash, drain and keep aside.

2. Heat oil in a pan.
Add panch phoran, dry red chilli and bay leaf.

3. For panch phoran mix 1/2 teaspoon each of fenugreek seeds or methi, Nigella seed or kalaunji, cumin seed or jeera, mustard seed or sarso and fennel seed or sounf.

4. When panch phoran starts to splutter add the potatoes, green peas and green chilli.

5. Add salt, red chilli powder, turmeric powder and cilantro or chopped coriander leaves. Mix well.

6. Cover and cook on simmer. Stir occasionally.

7. If the potatoes are sticking at the bottom add 3 – 4 tablespoon water.

8. Cook till the potatoes become tender. If you have used water then water should be evaporated completely.

9. Garnish with cilantro or coriander leaves.
Serve with paratha, puri, roti or any bread. It also taste great with dal chawal.

Note

Eggplant or any vegetables can be added with potatoes.

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