Peanut chat | Peanut chat recipe | Boiled peanut chat | Groundnut chat recipe

Peanut chat|Peanut chaat|Peanut chaat recipe|Boiled peanut chat|Groundnut chaat recipe

Peanut chaat is a tasty chaat or snack prepared with boiled raw peanuts tossed with spices, grated carrot, finely chopped onion, tomato and coriander leaves.
Peanut chaat is one of the famous street food we can see in most of the tourist places.

You can prepare this peanut chaat quickly, if you have all the ingredients ready in hand. This is an healthy snack which can be served any time and can be served as both snack or salad.

There are many ways to make peanut chaat recipe. In another way, we can make this recipe with deep fried peanuts or masala peanuts. But compared to that recipe, this one is healthy as we are using raw peanuts here, and this recipe is completely oil free, and fully loaded with veggies.

Ingredients:

Peanuts - 1 cup
Onion - 1 (medium size)
Tomato - 1-2(small size)
Carrot - 1(small)
Coriander leaves - 2tbsp
Green chillies - 1-2
Red chilli powder - 1tsp
Lemon juice - 1tsp
Salt to taste

Method:

Add Peanuts in to the cooker. Add 1-2 cups of water and cook the peanuts for about 1-2 whistles.

Finely chop onion, tomato, coriander leaves and green chillies. Grate the carrot.

Add onion, tomato, carrot, coriander leaves and green chillies to the boiled peanuts.

Add cumin powder, chat masala, red chilli powder and salt. Add 1 tsp lemon juice. Mix well.

Serve peanut chat as evening tea time snack. 

Ragi dosa | Ragi neeru dosa

Ingredients : 

Dosa rice - 1 cup
Ragi(whole) - 1 cup
Grated coconut - 3 to 4 tbsp (Optional)
Salt to taste

Method:

Soak rice and ragi for 4-5 hrs or overnight.

Take both of them in mixer jar. Add grated coconut, salt. Add little water and grind into smooth paste. Take the batter in a vessel. Add some water and adjust the consistency. Adjust salt as per your taste. Batter should be watery or in neer dosa consistency.

Heat the pan or tawa. (Normally I use iron griddle for making dosas. Especially for neer dosa, iron griddle is preferable). Keep the griddle on high flame. Flame should always be in high while pouring neer dosa batter. Put some oil on griddle, preferably sesame oil. Spread it nicely all over the griddle, so that we can easily remove the dosa from the griddle, else it may stick to the griddle.

Pour the batter on the griddle moving outwards to inside or just like making rava dosa. Do not spread the batter using the back of ladle, like the way we do for other dosas. It's ok if there are some small gaps. No need to fill those gaps.

After pouring the batter, reduce the fame to medium. Close the lid and allow it cook for 1-2 mins.

Remove the lid. Put some ghee or oil on top of dosa. Remove the dosa from griddle and make a triangular fold or just 1 fold and place it in a plate or casserole.

Continue making other dosas in this way. Stack them all in plate/casserole.

Serve ragi dosa/ragi neer dosa with sambar or coconut chutney or any other chutneys of your choice.

Muskmelon rasayana | Kharbuja rasayana

Muskmelon rasayana | Kharbuja rasayana

Ingredients:

Muskmelon (peeled and chopped) - 1 bowl
Jaggery - as required
Coconut milk - 1 cup
Cardamom powder - 1tsp
Salt - 1/2 tsp

Method:

Remove the outer skin of Muskmelon and chop in to small chunks.

Add grated jaggery in to it. Then add little salt(1/2tsp). Add 1tsp of Cardamom powder and mix well. Keep it aside

Finally add coconut milk and mix well. 

Refrigerate it and serve chilled.

Dahi puri

Dahi puri | Dahi poori | Dahi batata puri | Dahi puri recipe

Dahi puri or dahi batata puri is a famous street food . It is made from deep fried puris stuffed with boiled and mashed potatoe, boiled peas, green chutney, sweet chutney, curd/dahi, and topped with onion, finey chopped coriander leaves and sev. In addition to these, we can also add sprouted green grams.

Dahi puri chat or dahi batata puri is very easy to make, and it is also very tastier and healthier than the chats that we get from outside or streetside chats/street food.

Preparation of dahi puri chat is not so much difficult, if you have already prepared deep fried puri, green chutney & sweet chutney.

While making dahi puri or dahi batata puri, the curd that we use shoul be fresh, chilled and it should not be sour. Dahi puri tatses better if you use sweet curd, however we add sugar to the curd in this dahi puri chat recipe. You can also skip sugar, if you don't like sweet curd.



Ingredients : 

Puri
Boiled and mashed potato (2 medium sized potato)
White/green peas (soaked) - 1 bowl
Baking soda - pinch
Curd - 1 bowl
Green chutney
Sweet chutney/Tamarind chutney
Chilli powder - 1-2 tsp
Cumin powder -  1-2 tsp
Chat masala - 2 tsp
Onion - 1
Coriander leaves
Sev
Salt

Method : 

Boil the soaked white peas (you can also use green peas) in a cooker with little salt, turmeric and a pinch of cooking soda for 2 whistles.

Boil the potatoes. Peel and mash them and add red chilli powder, cumin powder, chat masala, little salt. Mix well and keep it aside. Take curd and add little sugar to it. Mix well. Prepare the green chutney and sweet chutney. Finely chop the onion, coriander leaves. Keep it aside.

Take a puri. Make a hole in it. Add potato mixture

Add sweet chutney and green chutney.

Finally garnish with onion, coriander leaves and sev. Tasty dahi puri is now ready to serve.

Tomato gojju | Tomato gravy

Tomato gojju | Tomato gravy | Karnataka special tomato gojju

Ingrients:

For gojju masala :
Red chillies - 3-4
Urad dal - 1tsp
Coriander seeds - 2tsp
Cumin seeds - 1 tsp
Methi seeds - 1/2tsp
Curry leaves 4-5

Ingrients for gojju:
Tomatoes - 5-6
Oil- 2 tsp
Mustard seeds - 1 tsp
Urad dal - 1tsp
Cumin seeds - 1/2 tsp
Curry leaves - 1 strand
Hing - pinch
Gojju masala powder - 2-3 tsp

Method :

Take a pan. Dry roast red chillies, Urad dal, coriander seeds, cumin seeds. Allow it to cool.

Take it in a mixi jar & make a fine powder.

In a pan, add oil. Then add Urad dal, cumin seeds, mustard seeds, Hing and curry leaves.

When Mustard seeds start to splutter, add chopped tomatoes. Cover the lid and let it cook for 4-5 mins or until it becomes mushy.

Add masala powder/gojju masala to the cooked tomatoes. Add little water and adjust the consistency. Add little salt. Let it again cook for another 3-4 mins.

Enjoy the tomato gojju with rice or any other dishes like dosa/idli/chapathi.  

Dum aloo | Baby potato curry

Ingredients :

Baby potatoes - 15-20
Red chillies 4-5
Cinnamon - 1 stick
Cloves - 2
Black pepper - 4-5
Cashew - 6-7
Tomatoes - 3-4
Coriander seeds - 1 tsp
Cumin seeds -1 tsp
Bay leaf - 1
Red chilli powder - 1 tsp
Turmeric - pinch
Salt - as per your taste
Curd - 1-2 tbsp


Method :

In a cooker, boil baby potatoes. Peel the skin.

In a pan add little butter/oil. Add the peeled potatoes. Saute them until they become golden brown. Keep it aside.

In the same pan, add red chillies, cinnamon, cloves, black pepper, cashew. Fry for 2-3 mins or until they become crisp. Keep it aside.

To the same pan, add chopped tomatoes. Saute them for 4-5 mins or until it becomes soft.

Add the fried ingredients and tomatoes in mixer jar. Grind in to smooth paste.

Take a kadai/pan. Add butter/ghee/oil. Add bay leaf. Then add ground paste to it.

Add turmeric powder, red chilli powder, coriander powder, cumin powder, salt. Mix well. Cook for 3-4mins.
(Here I have used crushed coriander & Cumin powder. It is optional. You can also use store- bought powders).

Add whisked curd to it. Stir well. Add Kasuri methi. (This is optional. But Kasuri methi enhances the taste of curries)

Then add baby potatoes & mix well.

Serve this yummy Dum aloo with chapathi or roti.