Tag Archives: tangy

Chatpata chana

I was traveling from Mumbai to Pune. While the driver took a break for filling the fuel my tummy started demanding it’s own fuel. Going around various stalls I laid my eyes on this wonderful snack item which I do not know how I forgot for years together. I love this ! It’s a fantastic, tasty and chatapata snack which can be prepared in couple of minutes (ofcourse you got to have the chana boiled ;) hehe) which can bring your taste buds back to action.

This is a little spicy, tangy and a yummy salad snack. I came back and the first thing next day I did was get this dish ready. I don’t remember how much I had missed this, but now I will be preparing it quite often. I dedicate this recipe entirely to the chana walla who flooded me with memories and got them back to life.

So enjoy….till next time keep stirring keep cooking !

Ingredients –

Black gram / kale harbhare / kala chana – 1 ½ cups
Tomato (finely chopped) – ½ cup
Potato (medium sized and boiled) – 1
Onion (small size and finely chopped) – ¼ cup
Salt – to taste
Red chili powder – 1 teaspoon
Chaat masala – 1 teaspoon
Lemon juice – 2 teaspoons
Coriander (finely chopped) – 1 teaspoon

Procedure –

  • Soak the black gram in water over night. In a pressure cooker boil it with adequate water for 4-5 whistles. Let it cool.
  • Peel the potato and cut it into small cubes.
  • Once the chana is cooled drain the water and add the chopped tomato, onion, red chili powder, chat masala, salt and lemon juice to it.
  • Mix well. Sprinkle coriander and serve.

Tips –

Do not discard the boiled water from the chana. It could be used while cooking.
You can add finely chopped cucumber as well.

Alu Tamatar Sabzi (Potato and Tomato Veggie)

Alu tamatar

Hmm I must say a wonderful and tangy veggie, tastes yummy and is a great hit. It’s fun when someone else prepares it. Yeah heard correctly, it is prepared by my husband. My holiday today. You will find couple of different ways to prepare this. But this is his mix.

It’s very tangy because of the tomatoes and always a favorite cause of the potatoes in it. Go ahead and enjoy it. I did ;)

Ingredients

Oil – 2 tablespoons
Mustard seeds – ½ teaspoon
Potatoes (peeled and cut in to cubes) – 250 gms
Turmeric – 1 teaspoon
Chili powder – 1 teaspoon
Paprika (dried red chili flakes)– 2 teaspoons
Lemon juice – 4 tablespoons
Sugar – 1 teaspoon
Tomatoes (quartered) – 250 gms
Salt – to taste
Coriander (finely chopped) – 2 tablespoons

Procedure

  • Heat the oil in a saucepan, add the mustard seeds and fry until they pop.
  • Add the potatoes and fry for about 5 minutes.
  • Add turmeric, chili powder, lemon juice, paprika, sugar and salt to taste. Still well and cook for 5 minutes.
  • Add the tomatoes, stir well. Simmer for 5-10 minutes until the potatoes are tender. Garnish with coriander leaves
  • Serve hot with rotis, chapattis etc.

Tips

You can change the quantity of lemon juice according to the taste.
Do not cover it with lid for cooking.

Tangy Fusilli

Fusilli Pasta

Pasta originated in Italy. There are approximately 3,500 various shapes in which pasta is available (I wish I get all of them ;)). In Italy, their food course generally begins with a filling dish called Primo which mainly consists of Pasta which is rich in carbohydrates.
Enjoy this one meal dish and have a happy weekend !!

Serves – 2 – 3

Ingredient –

Fusilli – 200 gms
Tomato puree – 1 cup
Tomato ketchup – 1 cup
Onion (diced) – 2 medium size
Capsicum (sliced) – 1 large
Butter – 2 tbspns
Garlic (finely chopped) – 3 cloves
Oregano – 2 tbspns
Chili flakes – 3 tbspns
Oil – 2 tspns
Grated cheese – for garnishing
Salt – as per taste

Procedure –

  • Cook fusilli in 8 cups of boiling water. Add a little salt. The fusilli should not be over cooked.
  • After the fusilli is cooked, drain the excess water and run it under cold water. Pour oil over the fusilli, mix well. Keep it aside.
  • In a sauce pan, heat the butter. Add garlic and onion and sauté till onion becomes transparent.
  • Add the capsicum, tomato puree, ketchup, salt and cook for 3-4 minutes with lid on.
  • Add oregano, chili flakes and sauté for 2 minutes. Add fusilli and toss gently.
  • Cook for another minute.
  • Serve hot with grated cheese.

Tips –

You can also add corn kernels, olives and mushrooms to fusilli for extra taste.
Always pour oil over fusilli after running it under cold water so that it does not become sticky.