Yellow Peas Chaat (Matar Chaat)

Chaat or Chat is a very yummy snack! It can be found at roadside stalls or food carts across the India, and almost entire sub-continent.

Makes/Serves: 6 to 7 Servings

Ingredients:

•          2 cups dry whole yellow peas

•          1 chopped large onion

•          ½ tbsp grated or paste ginger

•          ½ tbsp grated or paste garlic

•          ½ tsp chili powder

•          ½ tsp coriander powder

•          ½ tsp turmeric powder

•          ½ tsp cumin powder 

•          ½ tsp amchur powder

•          1 tbsp tomato sauce

•          1 tbsp green chili sauce

•          1-2 tbsp oil                                                                         

•          ¼ cup chopped cilantro (coriander leaves)

•          ¼ cup chopped tomato

•          ¼ cup chopped onion

•          2 to 3 chopped green chilies

•          ¼ cup yogurt batten 

•          2 tbsp sweet chutney

•          2 tbsp green chutney

•          ¼ cup sev or bhujia sev

•          ½ tsp chaat masala

•          A pinch of cumin and chili powder

•          Salt as per taste

 Method:

•          Wash and soak whole yellow peas overnight or for 5 to 6 hours.

•          Drain the yellow peas and in pressure cooker add them with 1tsp salt and 2cups water to cook for 1 to 2 whistles. Open the lid and leave it aside.

•          In a separate pan heat oil add ginger, garlic, onions, salt and stir cook till the onions turn golden and the raw smell of ginger, garlic disappears.

•          At this time add turmeric, cumin, coriander and chili powder and cook for few minutes.

•          Add the cooked peas, tomato sauce, green chili sauce amchur (dry Mango) powder and stir cook till the curry blends together.

•          Now bring out them to a serving plate or dish and pour yogurt, sweet and green chutney over it.

•          Garnish with coriander leaves, onion, tomato and green chili.

•          Sprinkle them with cumin powder, chaat masala, chili powder, and fresh chopped coriander leaves.

•          Serve hot.

Recipe Credit: From my Ma’s Rasoi

Cook Tip:

Whole Yellow Peas Curry (Gugni )

Gugni is a hearty, warming curry made with the whole yellow peas. It’s simple and very easy to make and yet flavorful and goes well with fulka roti or rice.

Makes/Serves: 6 to 7 Servings

Ingredients:

•          2 cups dry whole yellow peas

•          1 chopped large onion

•          2 small potato cut in to cubes (optional)

•          1 chopped tomato

•          ½ tbsp grated or paste ginger

•          ½ tbsp grated or paste garlic

•          ½ tsp chili powder

•          ½ tsp coriander powder

•          ½ tsp turmeric powder

•          ½ tsp cumin powder 

•          ½ tsp cumin seeds

•          3-4 tbsp oil

•          ¼ cup chopped cilantro (coriander leaves)

•          ½ tsp amchur powder

•          Garam masala as per taste (optional)

•          Salt as per taste

 Method:

•          Wash and soak whole yellow peas overnight or for 5 to 6 hours.

•          Drain the yello peas and in pressure cooker add them with 1tsp salt and 2cups water to cook for 1 to 2 whistles. Open the lid and leave it aside.

•          In a separate pan heat oil add cumin seeds, when it start crackling then add ginger, garlic, onions, salt and stir cook till the onions turn golden and the raw smell of ginger, garlic disappears.

•          At this time add turmeric, cumin, coriander and chili powder and cook for few minutes.

•          Now add the potato cubes and cook for about 5 min and then add the cooked peas, chopped tomato, amchur powder and stir cook till the curry blends together and potato get cooked

•          Now finally sprinkle the garam masala, and coriander leaves and stir. 

•          Garnish Whole Yellow Peas with freshly chopped coriander leaves, onion and green chili.

•          Serve hot with rice or roti

Recipe Credit: From my Ma’s Rasoi

Cook Tip:

Meda Pitha

Meda pitha is very delicious and easy to make. You can serve this for breakfast with any kind of curry.

Ingredients:

•          4 cups rice flour (rice flour)

•          2 cups hot water (apox)

•          Salt to taste

Method:

•           First dry roast by continuously stirring the rice flour on medium heat till a nice aroma comes from it. (It will take about 10 to 15 mins).

•           Now combine all the ingredients in a bowl and knead into soft dough. (Do not use all the water at a time.) Use more water if needed.

•           Divide the dough into 20-25 equal portions and give a dumpling shape of whatever you like.

•           Now steam the dumplings on steamer for about 30 min. I use crock pot for my pitha.

Recipe Credit:  From my Ma’s Rasoi

Cook Tip: 

Mishti Doi

This is the most common Bengali Sweet. Basically, Mishti means ‘Sweet’ and doi (or dahi) means “yogurt” in Bengali. Some people loved to it with rice.

Ingredients:

•          3cup thick yogurt

•          ¾ cup fresh cream

•          1cup condensed milk

•          ½ evaporated milk

Method:

•           Beat all the ingredients in a bowl.

•          Pour this mixture in an oven safe bowls.

•          Let this mixture bake in oven for 1hr at 200 degrees.

•          After baking, allow the mixture to cool in the oven for 5 to 6 hrs. And then refrigerate it for an hour or so.

•          Serve chilled.

Recipe Credit:  From a friend.

Cook Tip: 

Puri or Luchi

Luchi or Puri is very delicious and easy to make. You can serve this puri for breakfast, dinner or lunch with any kind of curry.

Ingredients:

•          2 cups Maida (all purpose flour)

•          2tbsp oil

•          1cup hot water (apox)

•          Salt to taste

•          Oil for deep fry  

Method:

•           Combine all the ingredients in a bowl and Now knead into soft dough.(do not use all the water at a time.) Use more water if needed. Keep aside for about 15-30 min.

•           Divide the dough into 20-25 equal portions.

•           Now roll the each portion into a small circle shape using oil or flour.

•           Now deep fry them one by one.

•           Serve hot with any kind of curry.

Recipe Credit:  From my Ma’s Rasoi

Cook Tip:  you can use Atta (whole wheat flour)