It’s a kinda cooking blues these days… ;)... I just peep into all blogs nd crave for the food.... Sorry that i couldn't leave comments over there.... I will soon get back to all ur blogs dearies.
But yeh cooking something delicious I m always Game!!!!.
How about using sweet potato chips and making something yummy…. How about a chat????? Sounds new na…..
I got this idea long time back….. If both the chutneys are ready it can be made in a Jiffy….
For the Sweet Chutney:
200 grams dates
100 grams tamarind
1/2 cup jaggery
1/2 teaspoon chilli powder
1/2 teaspoon roasted cumin seed powder
1/4 teaspoon black salt
salt to taste
100 grams tamarind
1/2 cup jaggery
1/2 teaspoon chilli powder
1/2 teaspoon roasted cumin seed powder
1/4 teaspoon black salt
salt to taste
Method:
1.Remove seeds from the dates and tamarind, wash it, add 1 teacup of water and jaggery. Leave for 2 hours.
2.Cook in pressure cooker for 4-5 whistles.Allow the mixture to cool.
3.Thereafter, blend in a liquidiser and strain the pulp.
4.Add chilli powder, cumin seed powder, black salt and salt.
5.Mix all the ingredients properly and store this chutney in air tight container.
4.Use as required.
1.Remove seeds from the dates and tamarind, wash it, add 1 teacup of water and jaggery. Leave for 2 hours.
2.Cook in pressure cooker for 4-5 whistles.Allow the mixture to cool.
3.Thereafter, blend in a liquidiser and strain the pulp.
4.Add chilli powder, cumin seed powder, black salt and salt.
5.Mix all the ingredients properly and store this chutney in air tight container.
4.Use as required.
For the Spicy/Green Chutney
2 cups chopped fresh coriander leaves
1 cup fresh pudina/mint leaves
2-3 green chillies (adjust acc to spice)
2 tbsp lemon juice
2 tbsp water
1 1/2 tsp sugar
Pinch of salt
1 Wash pudina and coriander leaves thoroughly and allow the water to drain.
2 Grind the pudina, mint leaves, salt, sugar, lemon juice and green chillis to a fine paste, by adding 2 tbsps water.
3 Remove into a bowl. Refrigerate until use. Goes well for chaats like Pani Puri, hot snacks like Samosa or as a spread for sandwich.
2 Grind the pudina, mint leaves, salt, sugar, lemon juice and green chillis to a fine paste, by adding 2 tbsps water.
3 Remove into a bowl. Refrigerate until use. Goes well for chaats like Pani Puri, hot snacks like Samosa or as a spread for sandwich.
Now for the Chat:
· Sweet Potato Chips – 20 -25
- 250 gm Kabuli Chana
- 3 Potatoes
- 1 tsp Cumin Powder
- 1 tsp Chaat Masala
- 1 small Onion
- ¼ inch Ginger piece (grated)
- 1 Tomato
- 2 Green Chilies
- 1/2 tsp Red Chili Powder
- 2 tbsp Chopped Coriander Leaves
- 1 tsp Oil
- Salt to taste
- Sweet chutney as reqd
- Spicy chutney as reqd
- Thick yogurt
- fried moong daal
Method
- Soak Channa for atleast 3- 4 hrs.
- Boil the chana for 20 minutes. Wash the boiled chana and drain the water. Now boil potatoes, peel it and cut it into small cubes.
- Chop onion and tomato finely . Remove seeds from Green chili and chop it finely. Roast cumin powder.
- Heat oil in a non stick pan and put green chili, ginger, onion into it for a minute. Now add Chana and potato and toss till they turn slightly brown.
- Add tomato and toss it over moderate heat. Now sprinkle cumin powder, red chili powder and chaat masala. And switch off the flame
- Now crush the chips (around 10 chips are enuf for a plate)and put them on the plate….
- Pour aloo channa gravy on it… Now pour thick curds on it.
- Soon add sweet and spicy chutney over it and
- Sprinkle chaat masala,fried moong daal and a bit of chilli powder
- And serve immediately
Tastes Yum Yum 
when u add lozza love
in it.
when u add lozza love in it.Tips:
1.This chutney can be used for all types of chaat such as bhel puri, sev puri, ragda patties, khasta kachori, pani puri and any other type of chaat.
2.Sweet chutney can be stored in the refrigerator for 1 week and can be freezed in the fridger for 2 weeks. But for storing the chutney, do not make it too liquid. Keep the pulp thick.
Enjoy the Yummy ChaatJ J J.
With a swet and spicy post its time to say,
Bubye,
Comments
Pushpa @ simplehomefood.com