Aloo Matar Chaat

Hello friends, firstly, I apologize for being away for so long. I was off to Kolkata for a close ones wedding, and what better way to start posting again than to write about the utmost famous Kolkata chat. This is the amazing Aloo Matar Chaat made with boiled potatoes and soaked and boiled matar/chana/chole in a spicy tangy imli masala. If refrigerated and stored well, it lasts up to 3-4 days and it tastes better with each passing day

If this excites your taste buds, let me make it easy for you to enjoy this dish at your home in no time. I am writing an easy recipe to bring it to your table:

Ingredients:
4 Large Potatoes (boiled whole with a little salt and Haldi, I have used the red potatoes)
1 cup soaked and boiled matar/chana/chole (I have used a mix of matar and green chana)
1 lemon sized ball of imli (soaked in 1\2 cup warm water for 20 minutes)

To be chopped in a chopper:
3-4 green chillies
2" ginger root
1/2 cup coriander leaves

Masalas (to be dry roasted and powdered)
2 tsp jeera whole
2 tsp dhaniya whole
4-5 dry red chillies

Others:
1 tsp chunky chat masala,
1 tsp rock salt(kala namak)
1/2 red chilli powder(optional
1 tsp salt or to taste
1/4 tsp sugar

Optional:
1 tomato- halved and sliced

Method:

1. Mash the Soaked imli and strain it in a bowl. Use additional 1/2 cup water while srtaining.

2. Add the chopped ginger, green chillies and coriander to it. Also add the powdered masalas and the other masalas to it. Mix well and keep aside.

3. Peel and slice the potatoes in a large bowl. Strain and add the boiled chana. Add the tomato slices too.

4. Now add the Imli masala mixture and mix gently making sure that the potato slices are not breaking.

5. Check the seasonings and tweak it according to your taste.
6. Enjoy either stuffed in pani puris, or on papdi or just as it is.

Tips:

1. The thickness of the potatoes is up to your liking. I like slicing it thin.

2. The masalas, salt and the sourness can be adjusted to your taste. I like it very hot and spicy.

3. Lemon juice adds additional flavor. You can add 1/2 a lemon juice to the imli masala.

4. Boiled and sliced sweet potatoes can also be added.

5. It tastes best if made a couple of hours ahead of time. It gives the masalas time to blend in well.

6. The masala powder can be made in a larger batch and kept ready ahead of time.

7. When in hurry, canned garbanzo can also be used.

Chatpata Couscous

On a day when I feel like fixing myself a light and healthy meal, I can't think of anything faster and better than this chatpata version of couscous. Depending on the availability I keep adding different ingredients to spice up this one pot meal. To make it a whole satisfying meal, I add either a leftover chole or a ghugni with gravy on the side. It is also a very yummy snack time treat. So here is how I make it:

Indregients:

10 oz. original Couscous( I have used one 10 oz. pack shown in the pic below)
1 boiled potato-peeled and finely chopped
1 cucumber-peeled and finely chopped
2 tomatoes-finely chopped
1 small green bell pepper-finely chopped
1 small onion-finely chopped
2-3 green chillies (according to taste)-finely chopped
1/2 cup chopped coriander leaves-finely chopped
3 tbsp fresh lemon juice
1/2 tsp lemon rind
1 tbsp mustard oil (olive oil can also be used)
1/2 tsp freshly ground pepper powder
1 tsp salt

To garnish:
1 tbsp grated parmesan cheese

Method:

1. Make the couscous according to the pack. (I have added 2.5 cups of water instead of the 2 cups asked on the package)

 

2. Mean while prepare and mix all the other ingredients in a large bowl.

 

 

 

3. Now add the prepared couscous, and mix well.

 

4. Garnish with grated parmesan cheese.

 

 

 

Enjoy!

Onion Raita

Onion Raita

Onion raita is one of those side dishes which complements dishes like biryanis and kachoris as a perfect match

Ingredients:

1 onion finely chopped
2 green chillies
2 tbsp chopped coriander leaves
1 tsp ginger juice
2 cups plain lowfat curd
1/2 - 1 cup lowfat milk
1 tsp sugar
1/2 tsp salt

Method:

1. Beat the curd and add the milk(quantity of milk added depends on the thickness of raita one prefers. I like thin raita with biryani and slightly thick with kachoris and puris)

2. Add the salt, sugar and the rest of the ingredients.

3. Enjoy.

Tip: Onion leaves water once the salt is added. Adjust the amount of milk added to the curd accordingly.

Green Chilli Pickle

Green chilli pickle:

This is one of my personal favorites and a must have for those who cook non spicy meals for their kids. For me it is an additive with nimkis, khakhra, kachoris, rice and practically every meal.

Ingredients:

250 gms chopped green chillies (you can pick the chillies according to your heat tolerance)

25 gms mustard seed powder

25 gms salt

1 tsp red chilli powder

A pinch haldi

1/2 tsp each or fennel seeds, kalonji, and fenugreek seeds.

1/2 tsp sugar

Juice of 2 limes
2-3 tbsp mustard oil

Method:
Wash, dry and cut the chillies to small pieces. Air dry them for about 30 minutes.
Mix all the above ingredients together in a clean dry bowl. Once well mixed, store in a clean dry glass jar. After 2 days store in a refrigerator.
Enjoy with nimki, khakhra, kachoris and practically everything.

Tip: Always weigh the chillies, salt and mustard powder accurately. the rest can vary to taste.