Chana Masala Chaat

 Chaat or Chat is a savory snack that originated in India, typically served as appetizer or starter at roadside tracks from stall or food carts across Indian subcontinent in India, Pakistan, Nepal and Bangladesh. With its origin in UttarPradesh India Chaat has become immensely popular in the rest of subcontinent.

There are different kinds if Chaat they are Aloo Chaat, Sprouts Chaat, Raw Mango Chaat, Idli Chaat, Boondi Chaat, Cutlet Chaat, Samosa Chaat, Kachori Chaat etc. Kala Chana or Black chick pea is a good source of antioxidant. It is very filling  and have lot of protein and fibre which are essential part of weight loss. It is a nice simple street food which is tasty, mouth watering and easy to make.

Chana Masala Chaat recipe is quick brunch or a quick snack is what we sometimes need which we are too busy or when we are too lazy. It is a healthy and great source of vegetarian recipe. It is tossed with boiled potatoes, onion , tomato and some masala with sprinkle of lemon.

For making  Chana Masala Chaat we need boiled chana , For this wash Kala Chana thoroughly, place in a vessel full of water and allow it to soak. While it can be soaked overnight, but generally 3-4 hours is enough to make them grow plump and ready for cooking.

Cooking Kala Chana: Drain the chana water which is soaked overnight. Now add enough water in a pressure cooker and pressure cook for 3 whistles. Allow  the steam to escape before opening the cooker lid.Drain it and keep it aside for cooling.

To make Chana Masala Chaat:

INGREDIENTS:

1. 2 cups of  Boiled Black chick pea (Kala Chana) 
2. 1 tsp of Red Chilli Powder (Lal Mirch Powder)
3. 1 tsp of Coriander Powder( Dhania Powder)
4. 1 tsp of Cumin Powder (Jeera Powder)
5. 1/2 tsp of Garam Masala Powder
6. 1 tsp of Chaat Masala Or you can use Dry Mango powder (Amchur Powder)
7. 1/4 tsp of Ginger Powder (Dry Adrak Powder)
8. 3 tsp of water 
9. Oil 1 tbsp
10. 1/2 tsp of Cumin seeds (Jeera seeds)
11. 2 pinch of Asafoetida (Hing)
12. 2 small Boiled and Chopped Potato (Aloo)
13. 2 small Onion (Pyaz) finely chopped 
14. 2 small Tomato (Tamatar) finely chopped
15. 1 tbsp of Mint (Pudina) finely chopped
16. 1 tbsp of Coriander, Cilanthro (Hara Dhania) finely chopped
17. 2 tbsp of Lemon Juice
18. 1/2 tsp of Sugar (Chini)
19. Salt as per taste

METHOD:

1. Take 2 cups of Black Chick Pea(Kala Chana). Soak it with enough water overnight..
2. Drain off the excess water, add soaked chana into cooker with 4 cups  of water and pressure cook for 3 whistles.
3. In a small bowl, add Red Chilli Powder (Lal Mirch powder), Coriander Powder (Dhania Powder), Cumin Powder (Jeera Powder), Garam Masala Powder, Chaat Masala , Ginger Powder(Adrak Powder) and mix well.
4. Now in that add little water to prepare paste (Masala Paste).
5. In a pan add oil and heat it on medium flame.
6. Add Cumin seeds (Jeera) and saute till it becomes aromatic. Add asafotida , prepare Masala Paste on medium flame, make sure that masala paste should not burn.
7. Fry it until the oil releases. At this point add boiled Black Chick Pea (Kala Chana) along with Salt (as per taste) ,1/2 tsp of Sugar and mix well.
8. Fry it for 5 minutes until all the Masala get well coated.
9. Turn off the flame and let it cool down.
10. Transfer Masala Chana in a large mixing bowl. Add chopped boiled potatoes(Aloo), chopped Onion (Pyaz), chopped Tomatoes (Tamatar) and mix well.
11. Next add finely chopped Mint (Pudina), chopped Coriander (Hara Dhania) and Lemon Juice and mix well.
12. Kala Chana Masala Chaat is ready to serve. Serve with sev and lemon wedges. 

Tawa Pulao

 Tawa Pulao  is a very popular street style rice dish from Mumbai. This Mumbai style Veg Pulao is quick  and easy to make, and the taste of street food lingers all the taste buds. They call it as Tawa Pulao because they cook it on same Tawa on which they cook Pav Bhaji and it is cooked on very high flame stirring continuously. The main ingredient in this Pulao recipe is Pav Bhaji masala powder other than that all ingredients are same as normal Pulao recipe. 

Usually this Pulao is made with basmati rice and Pav Bhaji masala. This can be good alternative to finish off your left over rice. Tawa is primarily used for Pav Bhaji. It is also called Pav Bhaji Pulao because cooked rice is mixed with left over bhaji  and spices which create a very interesting street style  Pulao. It can be also made by cooked rice with fresh cut vegetables and spice masala on Tawa .Make this Tawa Pulao at your home for lunch , supper or dinner and share how it goes for you. This Pulao can be enjoyed with dahi raita and papad by the side. Also it can be great Lunch Box. 

For making this pulao we have to prepare boiled rice:

INGREDIENTS:

1. Water (5 cups) 
2. 1/2 tsp of Salt (Namak)
3. 1 cup Basmati rice (Soaked for 30 minutes) (Basmati Chawal)

METHOD:

1. Take 1 cup of Basmati rice in a bowl and then wash it with water properly.
2. Wash rice for at least three times.
3. Next in a Kadai add 5 cups of Water and boil it.
4. Add Salt in it , add soaked rice into boiling water, stir it.
5. Don't cover it  with lid.
6. Now cook it for 8 -10 minutes with consistently stirring in between.
7. After 8-10 minutes turn off the flame and drain the rice immediately
8. Let it cool down . Boiled rice is ready for Pulao

Now for Tawa Pulao Recipe Ingredients are:

INGREDIENTS:

1. 1 tbsp of Butter (Makkhan)
2. 1 tbsp of Oil 
3. 1 tsp of Cumin seeds (Jeera)
4. 1 small Onion sliced (Pyaz)
5. 1 tsp of Ginger Garlic Paste(Adrak Lahsun Paste)
6. 1 tsp of Red Chilly Powder (Lal Mirch Powder)
7. 1/4 cup of shredded Cabbage (Patta Gobi)
8. 1/4 cup green Capsicum diced (Shimla Mirch)
9. 1 small Carrot chopped (Gajar)
10. 6-7 Beans chopped 
11. Salt to taste
12. 1 cup of Cooked rice
13. 13. 1 medium Tomato chopped(Tamatar)
14. 14. 1 tbsp of Pav Bhaji Masala
15. 15. 2 tbsp of Coriander leaves chopped (Hara Dhania), 1/2 tsp of Lemon juice for garnishing.

METHOD:

1. In a Kadai heat 1 tbsp of Butter(Makkhan) and 1 tbsp of Oil mix well. Add 1 tsp of Cumin seeds (Jeera) until it turns aromatic.
2. Next add chopped Onion (Pyaz) as well as 1 tsp of Ginger Garlic paste(Adrak Lahsun Paste) and saute well till Onions turn golden brown in color.
3. On a medium flame add chopped Cabbage(Patta Gobhi), Capsicum (Shimla mirch), Carrot(Gajar), Beans and add Salt to taste.
4. Add little water (2 tbsp) into it so that vegetables are slightly cooked. Do not add too much of water, to it otherwise rice will become soggy and sticky.
5. Now add 1 chopped Tomato (Tamatar) and saute it until the tomatoes get soft and mushy.
6. Further add 1 tsp of Red Chilly Powder and 1 tbsp of Pav Bhaji Masala and fry all the masala until the oil is released.
7. At this point add 1 cup of Cooked rice and mix it slightly without breaking rice.
8. Fry it for 2 minutes till all the masala flavor get into rice.
9. Add 2 tbsp of Coriander leaves (Hara Dhania) and 1/2 tbsp of Lemon juice and mix well.
10. Serve Tawa Pulao with Raita and Papad.