Chana Kanghou can be served as an evening snack with tea or also served with Tan Ngang or a Poori made of Maida. The garnish of finely chopped raw onions, green chilly and coriander leaves one’s mouth watering!!
125 gms Chana/ Black Chickpeas
1 tomato chopped
1 large onion chopped fine
1 Bay leaf
3 flakes of garlic grated
1 green chilly chopped fine
A large pinch of Turmeric powder
1/4 tsp Garam masala
2 tbsps oil
1 green chilly
1 onion finely chopped
Wash and soak the black Chickpeas overnight. Pressure cook and keep aside. Heat oil in a pan and add the Bay leaf. Tip in the onion, garlic and tomato. Sautée till the tomatoes become mushy. Add turmeric and Garam masala powders. Toss. Drop in the cooked Chickpeas salt and the water left over in which the Chickpeas were cooked. Boil till all the water evaporates. Before serving, garnish with finely chopped onions, Coriander leaves and a green chilly.
Pani poori is a popular street food in Mumbai and is relished by the old and young alike. Sweet, spicy, tangy and filled with with sprouted Moong or with White Peas Ragda, theis is one delicacy which is an all time favourite.
For the Pooris
250 gms semolina or very fine rava
Soda water(Aerated water) to bind the dough.
Mix the salt, semolina and soda water to a stiff dough. Cover n keep aside for 15 mnts. Divide into 60 equal portions. Roll out into 1.5 inch size puris. Heat oil in a pan. Deep fry to a golden brown and store in an air tight container.
250 gms white peas
1/4 tsp Haldi /Turmeric powder
1 tsp Jeera/Cumin powder
2 tsps Coriander powder
1 tsp Chilly powder
Coriander leaves finely chopped.
Wash and soak white peas for 8 hours. Pressure cook. Add salt, turmeric, Coriander, Cumin and chilly powders. Boil well, add the coriander leaves and keep aside.
100 gms Moong/Green gram
1/4 tsp Haldi /Turmeric powder
Sprout the Moong as usual. Add the turmeric powder and salt and cook in half a litre of water till done but firm.
Sweet and sour chutney
A tennis size ball of tamarind
Jaggery as per taste
10 dates boiled and mashed in the mixer.
Chilly powder, salt and a pinch of roasted jeera powder as per taste.
Soak the tamarind in hot water. Extract the pulp and boil along with the jaggery , date pulp, chilly powder, salt and jeera powder. Keep aside.
One bunch mint leaves
15 green chillies
A small bowl of coriander leaves
Juice of 1 lemon
Everest Pani puri masala as per taste.
1.5 litres cold water.
Grind the mint leaves, coriander leaves and green chillies with cold water to a smooth paste. Remove n add the juice of lime, pani puri masala and salt. Mix well and refrigerate. Allow the water to rest atleast for 5 hours before use.
To serve Pani poori :
Tap on the thin side of the Poori to make a small hole. Fill it with sprouted Moong, Ragda, sweet and sour chutney and the spicy water. Relish it either at room temperature or cold.
This is one easy, simple and quick recipe to tickle the taste buds. I specially enjoy this with a cup of hot tea or coffee. Recipe Link to the Sev is posted below. The Besan/ Chickpea flour used is of Satyam Foods.
Served as a starter, loved as a snack, enjoyed by young and old alike, the Masala Papad is a short eat which adds zing to any meal. Garnished with finely chopped vegetables of choice, the Papad is usually fried, though you may roast it if you want, to keep it healthy. I personally prefer mine fried!
All the below mentioned ingredients are as per requirement.
Papad of choice
Oil for frying the Papad
Heat oil in a pan. Deep fry the Papad till crisp. Drain and, store in an airtight container. Boil the sweet corn. Cool thoroughly. Chop tomatoes, onions, cucumber, green chillies and coriander leaves fine. Tip the chopped onions, cucumber and tomatoes along with the sweet corn into a bowl and mix well. Place the Papad on a plate. Top it with the chopped vegetables. Sprinkle Chaat Masala, Chilly powder and the green chillies. Garnish with coriander leaves and serve immediately.
Note: There is no salt used in this preparation as the Papad contains salt and so does the Chaat masala. The Masala Papad is to be served immediately as it turns soggy if allowed to stand, even for a few minutes.
Chana or Chickpea Chat can be served as a starter or a quick snack. Healthy, as its high in protein and absolutely delicious as it is garnished with a spicy and also a tamarind and date chutney. I have served it in cones made of Papad. You may serve it in a plate or in a bowl depending on one’s preference. Recipe Link to the Chutneys is given below.
100 gms Chickpeas
1 large tomato
1 large onion
100 gms sweet Corn
1 tbsp Green chutney
1 tbsp Tamarind and date chutney
1/2 tsp Everest Chat Masala
Juice of half a Lemon
Wash and soak chickpeas for eight hours. Pressure cook with salt. Allow to cool completely. Pressure cook the Corn too. Chop the onion, tomato and coriander leaves fine. Tip the cooled corn and Chana into a bowl. Add the green chutney, tamarind and date chutney, Everest Chat Masala, the chopped onion tomato and coriander leaves and adjust salt. Drizzle with lemon juice and serve.
Cut the Papad into two halves. Lightly roast them on both sides on a Tava/ griddle and immediately roll them into the shape of a cone when it is still warm. It has to be done swiftly, as the Papad breaks when it cools.
Masala Peanuts are loved by young and old alike in India. Popularly known as ‘Congress Kadlekai’ in Karnataka, they are simply delicious!! As they are readily available, it’s really very easy to make a chat when you have guests or when you would like a quick chat with your tea or coffee.
250 gms Masala Peanuts
One large onion
One large tomato
Juice of half a lemon
Everest Chat Masala
Chop the onion, tomato and coriander leaves fine. Keep aside. Whilst serving the Peanut Chat, add them to the Masala Peanuts, sprinkle with chat masala, drizzle lemon juice, mix thoroughly and serve immediately.
Samosa Chat is a street food popular all over North India and also in Mumbai, the business capital of India. Young and old like it because it is tangy, sweet and spicy all rolled into one. It can be served with Chole or without it. Posting the one without Chole today. The recipe below is to serve one person or to make one plate of Samosa Chat. Recipe link for the Samosa has been posted at the end of this recipe.
1 large Punjabi Samosa
9 tbsps curds
5 tbsps sweet and sour tamarind chutney
4 tbsps green chutney
1 tbsp red chutney
1 tsp Everest Chat Masala
1/4 tsp Chilly powder
1/4 tsp roasted Jeera /Cumin powder
3 tsps sugar
A fistful of Sev
Chop the onion and coriander leaves fine. Keep aside. Churn the curds. Add the sugar and salt as per taste and whisk well. Place the Samosa on a dish. Crush it. Pour the sweet and salty curds over it. Drizzle the tamarind, green and red chutneys. Sprinkle the jeera, chilly and chat masala powders. Garnish with finely chopped onions, Sev and coriander leaves.
The very name of Pav Bhaji sets the taste buds tingling. This popular Gujarati street food is a wholesome meal as it has the goodness of a variety of vegetables, freshly chopped onion and coriander leaves and a sprinkling of lemon juice. Served with a dollop of butter and freshly roasted Pav it is simply lip smacking.
250 gms caulifower
6 potatoes peeled
One big bowl of peas
6 tomatoes chop fine
5 onions mince
10 cloves of garlic
3tsps of Everest Tikhalal chilly powder
1 tsp Everest Kashmiri Lal chilly powder.
2 tsps Everest pav bhaji masala.
100 gms Amul butter
Coriander leaves chopped fine.
1tsp jeera/cumin seeds
4 tbsps ghee/clarified butter.
Pressure cook the Cauliflower, peas and potato, and mash them well with the masher. Grind the garlic to a fine paste with both the above mentioned chilly powders with a little water. Heat 4 tbsps of oil n 4 tbsps of ghee. Add 1 tsp jeera, and after it splutters add the chopped onions, the garlic chilly paste and salt. Roast till it gives its aroma. Add the pav bhaji masala and roast for a couple of minutes. Add the tomatoes and mash them well. Add the pureed vegetables and allow it to come to a boil, stirring frequently.
Add 100 gms of Amul butter, mix well and switch off the gas. Garnish with coriander leaves.
Slice the Pav/ burger like bread. Butter them and roast them on a skillet/tava. Serve with chopped onions and lemon wedges.
This instant Dahi vada Recipe makes use of the hard butter biscuit which is available at the bakers. Popularly known as Benne Butter in Mangalore, it is sold as kadak pav in Mumbai. When short of time, or having unexpected guests, this comes in handy.
6 kadak pav
400 gms yoghurt
2 green chillies
Coriander leaves finely chopped
Heat water. Dip the kadak pav in it. Leave it in for a minute and then gently press and drain the water. Finish off similarly with the other pav. Arrange in a bowl. Crush the green chillies coarsely. Blend yoghurt with sugar and salt and add the crushed green chilly mixture to it. Pour it on to the kadak pav. Garnish with grated carrot, coriander leaves and Boondi. Serve chilled.
A highly nutritious and delicious salad, the Boiled Chana Salad is an Indian delight. Each region of India has it’s own version of it. Serve it as an appetizer or as a snack.
100 gms Chana/ Bengal Gram
1 large onion
1 medium tomato
2 green chillies
1/4 tsp Everest Chaat Masala
Wash and, soak the Chana for eight hours. Pressure cook with salt. Allow it to cool thoroughly. Chop the onion, tomato and the green chillies fine. Crush the green chillies with salt. Mix everything together and drizzle with lemon juice. Sprinkle the chaat masala, mix thoroughly and serve garnished with coriander leaves.