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.

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Mango Jackfruit Or Aam Kathal

Mango jackfruit or aam kathal. A lipsmackingly delicious no onion garlic dry curry to serve as a side dish. Tanginess of raw mango and flavour of mustard made this curry absolutely delicious.

A completely gluten free and vegan side dish. You have to boil the jackfruit pieces with salt and turmeric. You can do it in advance and keep in refrigerator to make it quickly. Earlier shared Kathal paneer kofta with raw jackfruit.

Raw jackfruit is not only delicious but also very nutritious.

While the health benefits of the ripe jackfruit have been detailed time and again, we often underestimate the goodness that is packed in the raw jackfruit! Popularly known as kathal, it is not just sumptuous but offers a staggering nutritional profile. Let’s take a look at why you should be digging in. 1. High in protein

2. Low-Calorie

3. Boost immunity

4. Aids heart health

5.  A Great Meat Substitute

To read more about health benefits of raw jackfruit click here.

And vitamin C enriched raw mango made this jackfruit curry lipsmacking. Sending this post to A to Z challenge, a challenge initiated on Facebook Group, created by Jolly and Vidya. Wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every month. This month’s Alphabet is letter M. Sharing this mango jackfruit dry curry for letter M.

I love this easy to make dry curry. Don’t try to make it in less oil. Mango and raw jackfruit should be fried well. So use 3 to 4 tablespoon. Better to use mustard oil. You can use any oil but mustard oil will give better taste. I have used mustard powder, you can also use mustard seeds. Soak the seeds in little water and grind into a fine paste. Boil the jackfruit with salt and turmeric till fork tender. Don’t make jackfruit mushy.

Recipe

Kathal or raw jackfruit – 250 gram,cubed

Raw mango – 1

Ginger paste – 1 teaspoon

Mustard seeds – 1/2 teaspoon

Dry red chilli – 2

Mustard powder – 1 & 1/2 tablespoon

Salt to taste

Sugar to taste

Turmeric powder – 1/2 teaspoon

Mustard oil – 3 – 4 tablespoon

Method

1. Boil the jackfruit with water, salt and turmeric powder. Boil till fork tender. Jackfruit pieces shouldn’t be mushy. Drain the water and keep aside.

2. Soak mustard powder in 3 tablespoon water.

3. Cut the mango in big pieces. Make half lengthwise. Discard the seed and cut each half into 4 pieces.

4. Heat mustard oil in a pan. Add mustard seeds and dry red chilli.

5. Add raw mango pieces. Fry till mango change it’s colour.

6. Add soaked mustard powder, ginger paste, Kashmiri red chilli powder and sugar. Mix well.

7. Add boiled jackfruit pieces. Fry till jackfruit pieces becomes light brown. Stir constantly.

8. Taste and adjust salt. Your delicious aam kathal is ready. Serve with roti, paratha, naan puri or dal chawal.

Notes

1. Soaked and ground mustard seeds can be used instead of mustard powder.

2. Break the dry red chilli while adding in oil to make the curry spicy.

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.

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Kumro Chokka Or Pumpkin Stir Fry

Kumro chokka or pumpkin stir fry with panch phoran or Bengali five spices.
Goes well with luchi or puri, paratha or any bread. Taste is spicy, tangy and with little sweetness. In short its super yummy. Kumro is pumpkin in Bengali. Its a traditional no onion garlic Bengali recipe. But every home has its own recipe with some variation. I am sharing my mother’s recipe. Maa usually made it with fulko luchi or tikona porota or paratha in breakfast. Get fulko luchi recipe here

Monday again and this week’s 163 #Foodiemonday bloghop theme is #pumpkin treat.
Saswati Hota suggested the theme pumpkin. We can make anything with pumpkin but I remember my Maa’s kumro chokha. Didn’t make it a long time. So here is my Maa’s tangy spicy super yummy kumro chokka.

Normally black chickpea is used to make kumro chokka but I have used white chickpea or garbanzo beans. You can use black chickpea if you like.
Sugar is optional but for taste don’t omit it. Use at least 1/2 to 1 teaspoon.

Recipe

Pumpkin – 1 & 1/2 cup, chopped

Potatoes – 1 cup, chopped

Chickpeas – 1/4 cup

Mustard oil – 2 tablespoon

Panch phoran – 1 teaspoon

Dry red chilli – 1

Asafoetida or hing – a pinch

Green chilli – 2

Salt to taste

Sugar – 1 – 2 teaspoon or to taste

Cumin powder – 1 teaspoon

Coriander powder – 1/2 teaspoon

Red chilli powder – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Cumin powder – 1 teaspoon

Red chilli powder – 1/2 teaspoon

Dry roasted cumin powder – 1 teaspoon

Or

Dry roasted mixed spices or bhaja moshla – 3/4 teaspoon, Get bhaja moshla recipe here

Amchur or dry mango powder – 2 teaspoon

Method

1. Soak the chickpeas overnight and boil in pressure cooker. I have used garbanzo beans or white chickpeas but you can use black chickpea if you like.

2. Chop the pumpkin and potatoes in small cubes.

3. Heat oil in a pan. Add panch phoran and let the five spices splutter.
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.

4. Add dry red chilli and asafoetida or hing.

5. Now add the chopped potatoes.
Fry till the potatoes becomes light brown.

6. Add chopped pumpkin and boiled chickpeas. Mix well.

8. Add salt, cumin powder, coriander powder, turmeric powder, red chilli powder and sugar. Mix well.

9. Cover and cook on low flame. Stir occasionally.
You can add little water to avoid burning.

10. Check in between. Pumpkin should not get mushy.

12. When potatoes and pumpkin become soft and dried up add amchur and roasted cumin powder or bhaja moshla or roasted mix spice powder.
Mix well and remove from heat. Taste and adjust the seasoning.
Serve with luchi or puri, paratha or any bread.

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.

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Chutney Idli

Chutney idli.
A delicious soft steamed breakfast dish made with semolina or suji and coriander or cilantro chutney ingredients. You can serve it with any chutney or dip. But its taste great without anything. So it can be serve as snack.

Normally idli batter need to be fermented.
According to Wikipedia Idli or idly are a type of savoury rice cake, popular as breakfast foods throughout India and northern Sri Lanka. The cakes are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body.
But you don’t have to soak, grind and ferment to make these idli.

A quick and easy to make idli. Just mix roasted semolina and chutney ingredients. Wait for only 10 – 15 minutes and steam. Delicious, soft and fluffy idli will be ready in few minutes.
And because of semolina its healthy too. Have a look on the health benefits of semolina or suji.
Helps Diabetics: …
Helps In Weight Loss: …
Provides Energy: …
Provides Balance To Diets: …
Boosts Body Functions: …
Prevents Iron Deficiency: …
Provides Antioxidants: …
Prevents High Cholesterol.
Source

Now coming to the recipe. I don’t like garlic much so I didn’t use it. But if you love garlic flavour then you can add 1 – 2 cloves garlic while grinding the cilantro and mint leaves.
You can use more lemon juice if you want your idli tangy.

Recipe

Semolina or suji – 1 cup

Curd – 1/2 cup

Salt to taste

Cumin powder – 1 teaspoon

Chaat masala powder – 1 teaspoon

Lemon juice – 2 teaspoon

Ginger – 1/2 inch piece

Green chilli – 1 – 2

Cilantro or coriander leaves – 1 cup

Mint leaves – 1/2 cup

Rai or mustard seeds – 1 teaspoon

Curry leaves – 10 – 12, chopped

Oil – 1 tablespoon

Eno – 1 teaspoon

Method

1. Heat oil in a pan. Add rai or mustard seeds and let it splutter. Add curry leaves, stir and add semolina or suji. Fry for 2 – 3 minutes. Don’t make the semolina brown. Semolina shouldn’t change it’s colour.

2. Remove from heat and let it cool down.

3. Whisk the curd and keep aside.

4. Grind cilantro or coriander leaves, mint leaves, ginger and green chilli altogether. Make a smooth paste with little water.

5. In a large bowl mix roasted semolina, curd, salt, cumin powder, chaat masala powder and ground mixture. Add water as require to make a semi thick mixture. Make a pouring consistency. Cover and keep aside for 10 – 15 minutes.

6. After 10 – 15 minutes check the consistency if it too thick add little more water to get the required consistency.

7. Grease the idli mould.
Heat water in a steamer.

8. Just before steam add eno and give a good stir.

9. Pour the batter in greased idli moulds.

10. Steam for 12 – 15 minutes or until the toothpick comes out clean.

11. I have made these in microwave. If you are using microwave steam it on full power for 6 minutes.

12. Serve hot idli with peanut chutney, onion tomato chutney or dip.
You can get the recipe of peanut chutney here.

And get the recipe of onion tomato chutney here.

Notes

1. You can add 1 – 2 garlic cloves while grinding coriander mint leaves if you want.

2. You can use more lemon juice if you like your idli tangy.

3. Use chillies according to your taste. You can add 1 – 2 chilli more if you like your idli spicy. Or you can omit chilli if you are making it for kids.

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Kasundi / Guest Post By Rita Ghosh

Kasundi
One more recipe from Bengal.
You can call it mustard sauce. I love it’s tangy zingy taste and lovely aroma of mustard.
You can serve it with any Bengali snack, cutlets, chop, fritters, croquettes or anything as a dip or sauce.

You can make fish or any vegetables with it. I often make eggs, ladyfingers, eggplant etc with kasundi. You have to add kasundi with salt, turmeric powder and chilli only. You don’t need much spices with it.

Kasundi is the Asian or Indian variety of mustard sauce. It is a pungent paste of fermented mustard seeds, spices and sometimes dried mangoes, dried Indian plum and olives, popular as a dipping sauce in Bengali cuisine.
Kasundi has always been a revered fixture of Bengali households, its making used to be almost a religious rite, with many restriction and rituals. With modern household appliances becoming commonplace, its making no more remains a complex ritual.
Wikipedia

Some of my readers requested for kasundi recipe. I never tried it. Always bought readymade bottles from Kolkata. So I have requested my friend Rita Ghosh for a guest post. Rita Ghosh is an avid cook and a very humble person. We never met physically but she is really a good friend. We met in a food group. Our interests are same. We chat every day and our topic is food. So when I requested her for kasundi post she gave me the recipe immediately. Thanks a lot dear for this awesome recipe.
Sharing her authentic method to make kasundi. Try it and please give your feedback 😊

Recipe

Black mustard seeds – 3 & 1/2 cup

Ginger paste – 2 tablespoon

Red chilli powder – 1 & 1/2 teaspoon

Salt to taste

Turmeric powder – 2 teaspoon

Coriander seeds – 1 teaspoon

Cumin seeds – 1 teaspoon

Black pepper – 8 – 10

Green cardamom – 2

Cinnamon – 2 sticks

Raw mango – 2 medium, chopped

Hot water – 1 litre

Method

1. Wash black mustard seeds and ginger and let them dry under sunlight.

2. When dried completely blend them well.

3. Dry roast black pepper, green cardamom and cinnamon. Grind them altogether. Make fine powder.

4. Take a deep bottom pan. Mix blended mustard seeds, turmeric powder, salt and water in it.

5. Add mango pieces and mix well.
Cover the pan and keep it overnight.

6. Next day, take out the mango pieces and blend. Now add blended mango pieces and all the spices in this fermented mixture.
Add more cold ( room temperature) water as require.

7. Keep under sunlight for 7 – 8 days.
Your kasundi is ready.
Relish throughout the year.

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Date Raisin Jaggery Chutney With Aam Papad/Amsotto Or Mango Bar

Date raisin jaggery chutney with aam papad/amsotto or mango bar.
Chutney taste tangy, spicy, sweet in one word super yummy.
Serve it with lunch or dinner, aroma of this chutney definitely make you hungry.
Try and enjoy the heavenly taste.

You can get some more different chutney recipes here.

Peanut chutney

Mango raisin chutney

Onion tomato chutney

Water chestnut chutney

I have used date or khajur, raisins, dried mango sticks, jaggery or gur, aam papad or mango bar, chilli powder, black salt and roasted mixed spice powder or bhaja moshla in it.
Roasted mixed spice powder makes the chutney spicy and delicious.

Recipe

Date or khajur – 1/2 cup, chopped in thin slices

Raisins – 2 tablespoon

Dried mango sticks – 1/4 cup

Jaggery or gur – 1/2 cup, powdered or grated

Aam papad or mango bar – 1/2 cup, cut into 1/2 inch cubes

Dry roasted powdered spices – 1 & 1/2 teaspoon

Black salt – 1/2 teaspoon

Kashmiri red chilli powder – 1 teaspoon

Water – 1 cup

Method

Clean and soak the raisins and dried mango sticks in water.
Cut the dried mango sticks into 1″ pieces.

Heat jaggery with 1 cup water. When it starts to boil simmer the flame.

Add chopped dates, aam papad or mango bar, dried mango sticks, black salt and red chilli powder. Mix well and cook on low flame.

Cook till the mixture becomes thick and dried mango sticks and dates becomes tender. Stir occasionally.

Mixture should be thick don’t dried up completely.
Add 1 & 1/2 teaspoon dry roasted spice powder or bhaja moshla.
Get the roasted spice powder recipe here

Mix well and switch off the flame.
Taste and adjust the seasoning.

Chutney is ready. Let it cool down.
Enjoy the spicy tangy delicious chutney with your lunch or dinner. Or serve it with stuffed paratha in breakfast.

Notes

1. Kashmiri red chilli powder is optional. Added it for colour. You can omit it if you want.

2. You can use cashew nuts in the chutney with raisins if you like.

3. If you want your chutney less spicy use 1 teaspoon dry roasted spice powder instead of 1 & 1/2 teaspoon.

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Assamese Massor Dal Boror Tenga Or Red Lentil Fritters In Sour Gravy 

Assamese massor dal boror tenga or red lentil fritters in sour gravy.

Assam, a state in northeastern India known for its archeological sites, wildlife, tea gardens, and Assam silk.

A traditional meal in Assam begins with a khar, a class of dishes named after the main ingredient, and ends with a tenga or sour dish.

Sending this post to the Facebook group

Shhhhh cooking secretly challenge

 

1507656262540616414872_20171130094929731.jpg

 

For this month’s monthly challenge my partner is Shobana Vijay who blog at

http://shobasdelight.blogspot.in/?m=1

 

Shobana gave me two of my favourite ingredients, potatoes and green chilli. And I choose this superbly delicious tangy masoor dal fritter curry or massor dal boror tenga.

I have already shared one more Assamese recipe

Masor tenga or tangy fish curry

Masor tenga or tangy fish curry

 

 

 

Recipe


Masoor dal or red lentil – 1/2 cup

Grated ginger – 1/2 teaspoon

Green chilli – 2

Garlic – 2 cloves, optional

Asafetida or hing – a pinch

Salt to taste

Oil for frying

For gravy


Onion – 1 medium, finely chopped

Green chilli – 2, slit

Panch phoran ( a mixture of cumin seeds, fennel seeds, fenugreek seeds, mustard seeds, and nigella or kalonji) – 1 teaspoon

Bay leaf – 2

Tomato – 4 medium, chopped

Grated ginger – 1 teaspoon

Coriander powder – 1/2 teaspoon

Red chilli powder – 1 teaspoon

Turmeric powder 1/4 teaspoon

Potato – 2 medium, boiled

Mustard oil – 2 tablespoon

Sugar – 1/2 teaspoon, optional

Salt to taste
Water – 1 & 1/2 cup

Cilantro or coriander leaves and slit green chilli for garnishing

 

 

 

 

Method


Wash the masoor dal or red lentil. Soak in water for 30 – 40 minutes.

 
Now grind the lentil with 1/2 teaspoon grated ginger, 2 chopped green chilli, 2 garlic cloves and a pinch of hing or asafetida.

 
Make a smooth paste. Add little water if require to grind.
Take out the mixture in a bowl. Add salt and mix well.

 
Heat sufficient oil in a pan. Drop a spoon of lentil mixture in it. Fry from both sides till golden brown.

 
Place the fried lentil fritters on a paper towel.
You can taste one. Yummy isn’t it 😊

You can also serve it hot as a snack with any chutney or sauce.

 
Mash the boiled potatoes roughly and keep aside.

 
Now heat 2 tablespoon oil in a pan. You can use same oil in which lentil fritters are fried.

 
Add panch phoran. And let it splutter.
Add bay leaf, chopped onion and slit green chilli. Fry till the onions become translucent.

 
Now add chopped tomatoes and 1 teaspoon grated ginger. Saute till the tomatoes become mushy.

 
Add coriander powder, red chili powder and turmeric powder. Add sugar if you are using. You can add 2 tablespoon chopped cilantro or coriander leaves too if you like.

 
Saute till oil leaves the sides.
Add boiled and mashed potato and mix well.

 
Add 1 & 1/2 cup water and let it boil.
Cook on simmer for 8 – 10 minutes.
Add lentil fritters, stir well and switch off the flame.

 
Garnish with chopped cilantro or coriander leaves and slit green chilli.
Serve hot with steamed rice.

 
Notes

 

1. Fritters will soak the gravy so add water as you like the gravy thick or runny. I love thick gravy.

2. Add chilli according to your taste.
I would love to hear from you. Please share your thoughts and suggestions in comment.

 

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Capsicum Salsa 

​Capsicum salsa.

A finger licking dip for your snacks.
Salsa is the Spanish, Italian, Greek, and Turkish term for sauce. In English-speaking countries, salsa usually refers to the sauces typical of Mexican cuisine known as salsas picantes, particularly those used as dips. Wikipedia

I have got the recipe from a television food show about 10 years ago.

I have followed the method but make some changes as per my taste.

So here is a very easy to make lip-smacking dip for you.

Recipe


Capsicum – 2 medium

Tomato – 2 medium

Green chilli – 5 – 6 or to taste, chopped 

Vinegar – 2 tablespoon

Salt to taste

Tomato sauce – 3 tablespoon

Method


Soak the chopped green chillies in vinegar and keep aside. 

Wash and pat dry the capsicum and tomato. 

Roast the capsicum and tomato one by one.

Hold them with the help of a fork or knife on flame. Roast till the skin becomes black.

Dip roasted capsicum and tomato in cold water.

Now peel the skin. Remove and discard the stem and seeds.

Chop them roughly.

Grind vinegar soaked green chillies, roasted capsicum and tomatoes with salt.

Make a smooth paste.

Take out the mixture in a bowl. Add tomato sauce.

Mix well. Taste and adjust the salt.

You can add few teaspoon more vinegar and tomato sauce if require. I love my dip tangy so I have added 1 teaspoon vinegar more.

Serve with any snacks.

You can keep it in refrigerator for 8 – 10 days.
Notes

1. You can increase or decrease green chilli according to your spice tolerance. If you like your dip more hot add some more green chilli.

2. You can add 2 – 3 garlic cloves if you like garlicky taste. I didn’t.

3. You can add more tomato sauce or vinegar according to your taste.

4. If you like you can add handful chopped cilantro or coriander leaves while grinding. 

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Water Chestnut Or Singhara Chutney Or Dip 

Water chestnut or singhara chutney or dip.

A delicious tangy chutney. First time tried with singhara or water chestnut and very happy with the taste. Its a hit in my family.

Water chestnut is full of vitamins and minerals. Not only that, nutrients rich water chestnut is cholesterol free.

 

DSC_1186.JPG

 

 

When looking for cholesterol-free and fat-free foods to add to your meal plans, water chestnuts fill the bill. You can lower your risk for heart disease and stroke by maintaining your blood cholesterol level, and adding water chestnuts to your meals can help you do this. Water chestnuts’ zero fat content may help you prevent weight gain when adding them to your diet.

Source

 

I have already shared few more chutney or dip recipe

Onion tomato chutney

 

Mango raisin chutney

 

Peanut chutney or dip

 

 

A big thank to Rohit Srivastava for the idea. We were talking about water chestnut. Maximum people love boiled water chestnut with spicy dhania or cilantro chutney.

So here is a mix match. Water chestnut with cilantro, mint, tomato, lemon juice and and some spices.

You can enjoy this spicy tangy chutney with your food or make it a sandwich spread.

Recipe


Singhara – 10 – 12

Chopped cilantro or coriander leaves – 1 cup

Mint leaves – 1/2 cup

Tomato – 1, chopped

Garlic – 3 – 4 cloves

Ginger – 1/2 inch piece

Green chilli – 2 – 3, chopped

Salt to taste

Chaat masala powder – 1 teaspoon

Cumin powder – 1 teaspoon

Lemon juice – 2 tablespoon or to taste

Method


Peel and chop the water chestnut or singhara.

Clean and rinse mint leaves and cilantro.

Grind water chestnut, cilantro, mint leaves, tomato, garlic, ginger and green chilli.

Add salt, cumin powder, chaat masala powder and lemon juice. Blend the mixture again.

Taste and adjust the seasoning. Add more salt and lemon juice if require.

Enjoy with your snacks or use it as a sandwich spread.

Serve immediately or keep in refrigerator for later use. You can keep in refrigerator for 7-8 days.
Note –

Add green chilli according to your taste.

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Rajasthani Gatta Curry Or Gatte In Shahi Gravy 


Gatta curry or gatte in shahi gravy. A very delicious and no onion garlic curry from Rajasthan. 
Our this week’s 78th #Foodiemonday bloghop theme is regional cuisine. And I have chosen Rajasthan. The state known as the land of Maharajas. This princely state is famous for it’s vibrant culture and rich heritage.

Rajasthan is well known for it’s vast array of savouries and sun-dried snacks. The delicious curries of this state are based on gram flour or pulses. Spices, dry fruits and curd are mainly used in the Rajasthani delicacies.

Rajasthani gatta curry or gatte ki subzi is a vegetarian dish made of steamed or boiled besan/chickpea flour dumplings in a spicy and tangy yoghurt based gravy. A very popular dish of this state.

Recipe 


For gatte


Besan/chickpea flour – 1 cup

Curd – 1 tablespoon 

Chopped cilantro – 1 tablespoon 

Turmeric powder – 1/4 teaspoon 

Green chilli – 1 – 2 finely chopped 

Oil – 1 tablespoon 

salt to taste 

Oil for frying the gatte 

For gravy 


Curd – 1 cup 

Besan/chickpea flour – 1 tablespoon 

Slit green chilli – 1 – 2

Cumin seeds – 1/2 teaspoon 

Sarson or mustard seed – 1/4 teaspoon 

Saunf or fennel seeds – 1/4 teaspoon

Hing or asafoetida – 1/4 teaspoon 

Bay leaf – 1

Green cardamom – 2 crushed 

Cinnamon –  1″ piece crushed 

Cloves – 2 crushed 

Curry leaves – 2 – 4

Turmeric powder – 1/2 teaspoon 

Cumin powder – 1 teaspoon 

Coriander powder – 1 teaspoon 

Chilli powder – 2 teaspoon 

Garam masala powder – 1/2 teaspoon 

Khoya/mawa – 1 heaped tablespoon 

Oil – 2 tablespoon 

Chopped cilantro – 2 tablespoon 

Fried cashew nuts for garnish 

Method 


In a bowl mix besan/chickpea flour, curd, salt, turmeric powder, oil, chopped cilantro and green chilli. Make a firm dough. Add little water if require. You can use a pinch of soda or baking powder. I didn’t. 

Divide the dough into 4 equal parts. 

Shape each part into long cylindrical roll. The dough will be sticky. So take little oil in your palm and then shape the rolls. 

Keep the rolls aside for 10 – 12 minutes. 

Boil enough water to cook the rolls. Add the rolls gently in the boiling water. Boil for 8 – 10 minutes or until they float on top. Remove the rolls from water. 

Don’t discard the remaining water, we will use it to make gravy. 

Cut the rolls into 1/2 inch long pieces and fry them in  oil. Keep the fried gatte aside. 

Mix curd and 1 tablespoon besan/chickpea flour. Beat well to make a lump free smooth mixture. Add 1/4 cup water and beat again. 

Heat oil in a pan. Add bay leaf, cumin seeds, mustard seeds, fennel seeds or saunf, curry leaves, asafoetida or hing, crushed cardamom, cinnamon and cloves. 

Let the seeds crackle and add khoya/mawa. Saute for few seconds on low flame. Add all the spices and mix well. Saute till oil leaves the sides. 

Add curd and besan/chickpea flour mixture, remaining water of boiled gatte, salt and 1 cup water. Let the mixture boil, stir continuously. Cook on low flame for 10 minutes. 

You can add more water if require to make a semi thick gravy. 

Now add the fried gatte. And boil again for 5 – 6 minutes. 

Gatta curry is ready. Garnish with chopped cilantro and fried cashew nuts. 

Serve hot with steamed rice or roti or Indian flat bread.