Tomato Mishal Chat

Mishal means mixed. Whole legumes/pulses/beans  are cooked together and added with spice and other ingredients and served as chat. This Mishal takes me back to Dubai once again, because I had this Mishal mixture in one of our friends house. Until then I had no idea, these legumes can be cooked like this and served as chat. We had these types of chats again and again and it has become our favourite. Chat means a little snack at any time of a days. It has no particular time to eat chats now a days. I have seen many kids having chats at chats center either in the morning or at lunch time. It has become so popular and there are so many chats shops or a corner selling chats. But definitely I prefer to eat chat mostly in the evening time.

Different types of chats have derived now a days. Papdy chat, pappad chat, dahi chat, poori chat, etc etc etc. I too have given a twist to the original recipes and enjoyed my own cooking style. Here is a recipe of such one chat and I gave a name as Tomato Mishal Chat.
Tomatoes are the base here and spicy pulses are spread generously on the top of tomatoes. Green and sweet chutney added and some crispy mixture on the top. The plate is full and you can enjoy your chat.

 Lets see some benefits of eating Tomatoes in our diet.
Tomatoes are full of nutrients, antioxidants and keep our health in good shape. Tomatoes are low in calories and it does not contain any starch. It helps to improve vision. It is rich in Vitamin A and helps to improve our eye sight and prevent night blindness. It helps to maintain blood health. Tomatoes are rich in Vitamin C, potassium an iron which are essential for maintaining normal blood health. It is full of fiber and helps in digestion and prevents constipation. It also helps to remove toxins from our body. Tomatoes are good blood purifiers and clean up urinary tract infections.
Please not that Some people may be allergic to tomatoes and they might get itchy feeling on their body or it have breathing problem and the person who is suffering from kidney stone should take care.
No onion or garlic is used in this Tomato Mishal Chat. Mild spice and little sev is used. You can add your choice of toppings on the top of the chat.
I have used whole moong, moth bean (mataki kaalu), Kabooli chenna (white kabooli chenna) and cowpeas (Alasande kaalu/ Avade Kaalu) for Mishaal.

Things needed :

For cooking
Cooked mixed Beans of your choice : 2 Cups
Tomatoes : 3 to 4 (small ones)
Boiled Potatoes : 2
Green chilly : 2
Ginger : an inch 
Red chilly Power : 1/2 Teaspoon
Garam Masala Powder : 1 Teaspoon
Salt : to taste
Butter : 1 Tablespoon
Coriander leaves : 2 to 3 Tablespoons
For arranging :
Tomatoes : 3 to 4  ( Medium size)
Ready to serve Mishal mixture
Any type of Sev
Hot and sweet chutney
Onions or carrots to top up

Method :

1. Wash and cook whole moong, cow pea, kabooli chenna and moth bean. ( 1/2 Cup each ) in a pressure cooker and leave it for cooling.
2. Wash and cook potatoes and remove the outer skin, smash it and keep it aside.
3.Wash and cut tomatoes, green chilly and coriander leaves into small. Wash and grate ginger. Keep it aside.

4. Keep a pan on the fire and heat. Add oil, jeera and let it fry till golden brown. Now add cut tomatoes, green chilly and fry.

5. Let tomatoes turn soft and mix it well. Add red chilly powder, garam masala powder and salt.
6.Add little turmeric powder and mix it well. Let it cook for a minute.
7. Add cooked beans/ legumes and potatoes cook nicely for 2 to 3 minutes. Add 1 Tablespoon of butter. Mix it nicely.

8. Add Cut coriander leaves and remove the ready mishal from the fire.

Mishal is ready to serve

For Plating :

1. Wash and cut tomatoes into slices.

2. Spread a ladle full of ready to serve mishal in a plate.
3. Arrange circle cut tomatoes on the mishal.
4. Put little sweet and hot chutney

5. Put some grated onions/carrots on the top of chutney.
6. One more ladle of ready to serve Mishal on the top.
7. Any kind of sev according to your wish. Less/More

8. Tomato Mishal is ready to serve now.

Note :

You can soak the legumes/beans overnight and then cook it. Use of spice according to your wish. More/ less. Use of onions and garlic is purely optional. I have not used it. Use of butter/ ghee is optional. Use of sev also optional. I have used very little sev.I cooked all the legumes directly. (Not soaked). You can use legumes/beans of your choice. Thin layer of butter is used. (to reduce the chilly taste and butter surely adds to the taste.
Time : Mishal cooking time  :20 minutes + Preparing Mishal + 15 minutes. Total time : 35 to 40 minutes.
Serves " 4 to 5

Mango Masala Paties

Mango Masala Patties is a snack dish. You can have them in the evening and skip your dinner. It is stomach filling yummy dish.
Potato is favourite of almost every one. Preparing bajjis, bondas, vada pav or Aloo tikky are common now a days. Potato is normally the basic ingredient in most of the North Indian dishes. These dishes have become very very popular world wide.
I have prepared potato patties using bread and potatoes. I also have done a curry or ragda using tomatoes, spice and a little amount of boiled peas. For the tangy taste I used mango chutney. Mango Chutney mixes well with spice and adds taste to the curry.
Lets see the recipe.

Things needed :

 For the patties:

Potatoes : 4 to 5 medium sized
Brown Bread slices : 6 to 8
Coriander leaves : 1/2 cup
Turmeric powder : a pinch.
Garam Masala powder : 1 Tea spoon
Red Chilly Powder : 1 Tea spoon
Jeera Powder : 1/2 Tea spoon
Oil : To shallow fry : 3 to 4 Table spoons.
Oats : 2 Table spoons.
Salt : According to taste.

For the gravy.

Fresh peas or dried peas : 1 Cup 
Tomatoes : 2 to 3
Mango Chutney : 2 to 3 Table spoons
Garam Masala Powder : 1 1/2  Tea spoon
Jeera : 1/2 Tea spoon
Coriander seeds : 1 Tea spoon
Coriander Leaves : 1/2 Cup
Salt : to taste
Green Chilly : 2
Chilly Powder : 1 Tea spoon
Pepper pods : 3 to 4
Cooked Peas : 2 to 3 Table spoons
Oil : 1 Table spoon
Ghee or butter : 1 Tea spoon
Cinnamon : a small piece. 
Lemon juice or tamarind pulp : 1 Table spoon. (1 lemon extract).

Method : Gravy

1.Wash and boil peas and potatoes for 6 to 8 minutes and leave it for cooling.  ( Remove the skin and smash  potatoes and keep it aside).
2. Grind, mango chutney, 1 tea spoon of garam masala powder, jeera, coriander seeds, coriander leaves, green chilly, tomatoes and cooked peas. ( 2 to 3 table spoons). Remove from the jar and keep it aside. 

3. Now keep a pan on the fire and heat. Add 1 table spoon of oil and 1/2 Tea spoon of jeera, a small piece of cinnamon. (dalchinni). Let it turn slightly golden brown.

4. Add ground spicy masla and fry nicely for 1 minute on medium flame.

5. Add boiled peas, required salt and one smashed potato. Add 1/2 Tea spoon of garam masala, a pinch of turmeric powder. Mix it well and let it boil for 2 to 3 minutes. Add water if required. ( It shou6.ld be cooked after adding the required water).

6. Now the gravy is ready to serve.  Keep it aside.

 Method : Patties.
1. Take already smashed potatoes in a bowl.  Add cut coriander leaves, salt, garam masala powder and little jeera powder.

2. Powder brown bread nicely and add it with smashed potatoes. Grate carrots and keep it aside.
3. Dry roast oats and dry grind it. Add ground oats to potato mixture.

4. Now mix all the ingredients nicely and divide it into small ball size.

5. Keep a pan on the fire and heat. Add a spoon of oil. Take a small portion already divided and pat it on your palm.
6. Give a shape according to your wish. Put this pattie on the hot tava. Cook till it turn brown.
7. Turn the other side and cook nicely. At time 4 patties can be cooked.

8. Repeat the same with the remaining mixture.

9. Serve with the gravy and top up with onions or grated carrots.

To top up : (optional)

Onion or Carrot  : 1

and curd (optional)

10. Serve hot and enjoy Mango Masala Patties.

Note :
You should use fresh chutney to get the good result. You should not over cook potatoes. You can also serve this Mango Masala Patties with sweet and hot chutney. ( Katta - meeta chutney). Adding more peas is optional. I have used fresh peas. Dry pea pods are also can be used.Wash and soak dry peas in water (plain water) for 4 hours. Using onions and garlic is purely optional. Using cut onions also optional. You can use grated carrots instead of onions. You can also use chat masala instead of hot and sweet chutney.
Preparation time : 20 minutes.
Cooking Time : 30 minutes.
Total time : 50 minutes to  1 hour.
If using dry peas then another  5 hours or over night .
Serves :  3 to 4.

Link to Mango Chutney :
http://nsomayaji.blogspot.in/2015/05/ondelaga-raw-mango-chutney.html

Healthy Vegetable Salad

Salad can be prepared using many vegetables. It has become a healthy attitude for people to have salads instead of meals. It is really good. It keeps you healthy and active.It can be eaten at any time of the day...Even as chat you can have them in the evening.
I have used corn, carrots, cucumber, tomato and olive oil. Topped with mango gratings.
Lets see the benefits of Corn and Olive oil.
Sweet corn is gluten free cereal and fresh sweet corn has much less calories.They are full of dietary fiber, vitamins and antioxidants and minerals. It contains good levels of B-complex group of vitamins. and healthy amount of minerals like zinc, magnesium, copper, iron and manganese.
Olive Oil is rich in monounsaturated fatty acids.Olive oil is rich in antioxidants with Vitamin E  which helps to minimizes the cancer. risk. Regular consumption of olive oil can help to decrease blood pressure. Olive has is good for diet, it is low saturated and moderately rich in carbohydrates and soluble fiber. It helps to lower the blood sugar level, it controls and enhances insulin sensitivity. It also helps to reduce the obesity.
This salad is free of onion or garlic. We can even stuff them in chapatis and have Salad Chapati Roll.
Here is a recipe which is to prepare and yummy to have.

Ingredients :

Corn : 1 Cob
Carrots : 2
Cucumber : 2
Tomatoes : 2
Olive Oil : 2 Tea spoons
Salt : required (black salt or rock salt also can be used)
Green chilly : 1
Totapuri Mango  Gratings :  3 to 4 Table spoons

Method : 

1.Wash and scrape out the outer layer of carrots and grate it.

2. Wash and boil corn cob and remove the corn from it.
3. Cut tomatoes, cucumber green chilly into thin and keep it aside.Grate mango and keep it aside.

4. Take a big bowl and put all the ingredients. Mix it well.

5. Add oil oil and mix it slowly.
6. Shift the salad and top up with grated totapuri mango.

7. You can have Chapati Salad Roll also.

Note :

You can use pomegranate also. They adds to the taste. Coriander leaves, mint leaves and fresh tender palak (spinach) leaves also can be added. Parsley leaves are added normally.  Adding onions and garlic is optional. I have not added. It is said that cut onions should not be kept for a long time.
Time : 10 minutes
Servings : 3 to 4

Capsicum - Tomato Channa

Ready to Serve Capsicum - Tomato Channa

 Capsicum - Tomato Channa is a spicy gravy dish. It goes well with all our indian main food like, plain rice, chapatis, pooris, rotis. dosas and idli. It can be a one of the side dish too.
Kabooli Channa is used with tomatoes and capsicum. There is a little twist in the curry. The spice I used here is puliyogre gojju (gojju combined with tamarind pulp, jaggery (not much), and little roasted groundnut). This puliyogre mixture gives a different tangy taste. I have added Rasam powder and little bit of Garma Masala also.
Lets see some benefits of having Kabooli Channa in our diet.
Kabooli Channa belongs to the legume family or pulses. They are an excellent source of Manganese, fiber, Folate. They also provide essential nutrients like Phosphorus, Iron, Copper, and Protein. They are good for people who suffer from constipation and disorder bowel movement. Kabooli Channa contain good source of anti oxidants. They help to lower the cholesterol level. Kabooli Channa helps to reduces the hot flashes is women during menstruation.
Capsicum - Tomato Channa do not contain onions or garlic and can be prepared for special days, festival days and feast. You can prepare this dish for kitty parties.
Here is a recipe of Capsicum -Tomato Channa which is spicy and tangy and finger licking dish which will be liked by each and every one I am sure.

Things Needed :

Kabooli Channa : 1 Cup
Tomatoes : 5 to 6
Capsicum : 1
Ginger : 1 Table spoon
Jeera : 1/ 2 Tea spoon
Methi Seeds : 1/4 Tea spoon
Puliyogre Mix : 1 Tea spoon (or 1 small marble size)
Salt : Required
Rasam Powder : 1 Tea spoon
Garam Masala Powder :3/4 Tea spoon
Jaggery : 1 Table spoon (Optional)
Coriander Leaves : 2 Table spoons
Oil : 1 Table spoon
Turmeric Powder : a pinch 
Ghee or Butter : 1 Table spoon

Method :

1. Soak Kabooli Chenna for 6 to 8 hours. Pressure cook this for 15 to 20 minutes with sufficient water. Leave it for cooling.
2. Wash and dee seed tomatoes and cut into small pieces. Wash and remove the outer skin of ginger wash again and grate it.

3. Wash and remove the seeds from capsicum and cut into small. 
4.. Keep a pan on the fire and heat. Add oil and jeera. Fry for  10 seconds.

5. Add capsicum and fry nicely till soft. Add tomatoes, Turmeric powder and fry for 2 minutes.

6.  Add methi seeds, rasam powder, garam masala powder and salt. . Mix it nicely and let it cook nicely for a minute.

7.Add boiled channa mix it well and let it cook for 2 minutes.

8. Now put off the gas and add ghee or butter. Add cut coriander leaves and shift the curry to a serving bowl.
9. Serve hot Capsicum Channa with  the choice of your main dish or one of the side dish.
10. You can grate carrots and put on this Channa and it as Channa Chat.

Note :

You can add boiled potatoes to this Channa. Adding garlic or onions is optional. Adding tamarind pulp instead of puliyogre mix is also optional. Adding little jaggery not only adds to the taste, it helps to digest the food easily. Boiling (cooking) channa is a must or else the legume may harden and you may not be able to get the perfect taste. ( It does not digest easily also). Adding ghee instead of butter is optional. I have used home made rasam powder. You can use Maiyya's or MTR Rasam powder as well.
Serves : 4 to 5 
Time : 20 minutes 
+ soaking and cooking time .( 6 to 8 hours for soaking and 30 minutes for cooking)
Preparing Puliyogre gojju:  Soak a ball size (lemon size) of tamarind in hot water for 2 to 3 minutes and squeeze out the pulp. Keep it on the fire and add jaggery  and required salt. Slowly it starts thickening. Add rasam powder and dry roasted sesame powder. once it thickens remove from the pan and you can store them in air tight jars. Add mustard splutter with curry leaves and ingh and add it to the gojju. ( while preparing).