Diwali Treat - Spicy Mixed Chana Chaat

In continuing with the festive spirit I tried out another recipe that will surely be a part of my Diwali menu. Think Diwali..think chaat - spicy concoction of yoghurt , tamarind - mint chutneys , crunchy sev and boondis. On my recent trip to the supermarket I picked up a pack of ready to use sprouts and there I was sorted. I knew exactly that I could transform it into a lipsmacking dish with very little effort.Here's presenting my super easy recipe of Spicy Mixed Chana Chaat. This one will surely be a crowd pleaser!

Ingredients:

Mixed sprouts - 2 cups - I used the ones readily available at the supermarket. Alternatively

                                            You could soak 1 cup mixed grams - white peas, black gram and
                                     green moong overnight and then boil it in a pressure cooker.

Onion - 1 large - chopped

Tomato - 1 large - chopped

Green chili - 2 nos - finely chopped - adjust accordingly

Turmeric powder - 1sp

Red chili powder - 1 tsp

Cumin powder - 1 tsp

Tomato puree - 1 tbsp

Salt - to taste

Refined oil- 1 tsp

Coriander leaves - a handful finely chopped

Sev or Boondi - a handful

Yogurt - 1 cup

Sugar - 1 tbsp

Tamarind sauce - a few tbsps.

Method:

The first step is to make the sprouts/mixed chana. Rest is simply assembling everything together.

In a pan heat 1 tsp oil. Fry the finely chopped onions till lightly brown in colour. Add the tomatoes and fry till mushy. Add the green chillies.
Next tip in the boield sprouts /chana and all the dry spices - red chili powder,turmeric ,cumin powder,tomato puree and salt. Give everything a good mix. Cover and cook for 5-7 mins. Garnish with chopped coriander and keep aside.

In the mean while prepare the yoghurt by mixing it with some salt, sugar and dahi bhalla masala ( I used store bought). Whisk well and keep aside.

Now for assembling the chaat - you could either serve it in one dish or assemble in individual shot glasses and pudding bowls.

First make a layer of the yogurt. Then a layer of the cooked sprouts. Then drizzle some tamarind sauce. Another layer of yogurt and cooked chana.
Garnish with chopped coriander and sev/boondi to add a crucn to the whole dish.

Serve chilled!

Diwali Treat - Tava Paneer Tikka and some wraps

So my favourite festival is just around the corner - Diwali - the festival of light,finery and ofcourse some good food. Every year I make it a point to stay home and fill up my home with lights of all kinds. The diyas , the rangoli , the puja and finally party with my dear ones on Diwali night. Now parties also calls for some food and I like to prepare sweets and starters at home. A week before Diwali I diligently plan out the menu and start with the preparations. This year I have decided to serve up some starters that easy to prepare and are party pleasers. I will be making this very convenient to make Tava Paneer Tikka - that I am going to serve up two ways. For those who want to keep it light can have the tikkas as is and the rest I am going to turn them into wholesome wholewheat wraps garnished with some mint mayonnaise.

Ingredients:

Fresh Paneer - 200 gms - cut into big sized cubes

Curd /Yogurt - 100 gms

Tomato - 1 large - cut into cubes

Onion - 1 large - cut into cubes

Shahi Garam Masala - 1 tbsp.

Kashmiri red chili powder - 1 tbsp.

Salt - to taste

Olive oil - 1 tsp + 1 tsp for brushing on the tava

For the wrap:

Wholewheat flour - 1 cup

Olive oil - 1 tsp

Salt - to taste

Carom /ajwain seeds - 1 tsp

Warm water - to knead the dough

Method:

Take the paneer , onion and tomato cubes in a bowl. Add all the ingredients listed above. Mix well and keep aside for atleat 6 hrs. I usually keep it overnight - the flavours get absorbed very well.

 

Put a heavy bottomed tava /flat pan on heat. Arrange pieces of paneer , onion and tomato alternatively into wooden skewers.

Brush the tava with some olive oil and place the skewers on the hot tava. It takes very little time to cook so keep changing sides till it get a golden brown colour.

Remove from heat and serve with mint mayonnaise ( I used store bought ) or with some homemade mint coriander chutney. Make some salad with onion and cucumber and serve alongside.

Or you could  wrap them up inside some wholewheat parathas /flat bread, top it up with some mint mayonnaise , secure with a tooth pick and serve hot.

Notes:

• To prepare the paratha /wraps- simply knead together the ingredients mentioned under "wraps" into a soft dough. Roll out into thin flatbreads and roast in the pan without or with very little oil. Stuff the paneer tikkas in to wrap, top with some mint mayo or chutney and chopped onions. Roll and secure with a tooth pick. Serve hot.