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

Shri Krishna Janmaastami Special : Laddu

 Happy Shree Krishna Janmasthami to Every One. Try These Ladus and Enjoy...

Shri Krishna Janmastami is a festival celebrating Shri Krishna's Birth. It is an annual celebration of the birth of Lord Shri Krishna the eight avatar of Lord Vishnu. Krishna was the eighth son of Devaki and Vasudeva.
The festival is celebrated on the eighth day (Astami ) of the Krishna Paksha of the month of Shravana (August to September) in the Hindu Calendar.
Hindus celebrate Janmashtami by fasting and staying up until midnight the time when Krishna is believed to have been born. At midnight devotees gather around and have special pooja and reading of the Hindu religious scripture Bhagavad Gita.
Gokulastami is known as Krishnashtami, Saatam Aatham, Gokulastami, Ashtami Rohini and Shri Krishna Jayanti and Shree Jayanthi
Special poojas are done on the whole day and prasadam is prepared and offered to God Shree Krishna at midnight at the time of his birth. The next day fun filled celebrations, Rathotsava is done in grand manner.  Dahi Handi (mosaru kudike) is more popular (breaking the buttermilk filled pots which are hanged on the tops is a popular cultural activity is very popular in many places like Udupi(Karnataka State ), M umbai (Maharastra) and other parts of India and other parts of the world too.
Chakkuli or chakli, laddu and many many different types of savoury and sweet dishes are prepared and offered to Lord Krishna on that day.
 Here are some Laad/ unde which can be prepared quickly and offered to God Krishna.

1. Pancha Kajjaya :

Things Needed :
Thin Poha/Awalakki : 1 Cup
Jaggery : 2 Tablespoons
Cardamom : 2 Pods
Ghee : 1 Teaspoon
Fresh grated Coconut : 2 Tablespoon
Method :
1. Grate coconut. Remove the seeds from the pod and powder it.
2. Take a big bowl and put thin avalakki, jaggery, grated coconut, powdered cardamom and ghee.
3. Mix it well and shift the ready panchakajjaya to a serving dish.
Note : You can add cashew nuts to Pancha kajjaya. Kajjaya means sweet and panch means 5. Five ingredients are used to do this sweet dish.It is said that Shree Krishna likes Avalakki/ Poha.

2.Rava Laadu :

Things needed :

Chiroti rava : 2 cups
Sugar : 1Cup
Cardamom : 3 to 4 pods
Ghee " 1/2 Cup
Mixed nuts : 2 Tablespoons
Milk : 2 Tablespoons (Optional)
Method :
1. Fry cashew nuts, raisins in a tablespoon of ghee.
2. Powder sugar and cardamom seeds in a mixi jar and remove it and keep it aside.
3. Add chiroti rava and fry nicely till the raw smell disappear.
4. Put off the fire and put fried rava mixture in a big bowl.
5. Add powdered sugar and mix it slowly. Let it cool a bit. ( 2 to 3 minutes).
6. Add ghee to the rava -sugar mixture and mix it well.
7. Take a handful of the mixture and prepare laddu.
8. Arrange them in a tray.
Note : You can add copra or fresh grated coconut to it. If you find it difficult to prepare laddu, sprinkle very little hot milk and it helps to prepare laddus.

3. Sesame Laadu :

Things needed :
Sesame seeds : 1 Cup (White or black)
Jaggery : 1/2 Cup
Coconut : 1 Cup
Cardamom : 2 pods.
Ground nuts : 2 Tablespoons
Method :
1. Dry roast ground Nuts and remove the outer skin. Dry grind only once or twick. (not into powder).
2. Dry roast sesame seeds till they pop up. Dry grind it into powder. Add cardamom seeds while grinding and then dry grind).
3. Keep a pan on the fire. Add jaggery and water. (1/2 of quarter cup).
4. Let the jaggery melt nicely and it bubbles up. Let it turn to one string consistency. Put off the fire.
5. Add powdered sesame seeds, dry ground ground nuts and grated coconut. Mix it nicely.
6. Add cashew nuts pieces and a tablespoon of ghee. Prepare laddus and arrange them in a tray.
Note : You can add little more jaggery if you like more sweet. No need to add more ghee, since sesame seeds, ground nuts and coconut contain oil in them. Adding more cashews adds to the taste.

4. Wheat and Besan Laadu :

Things needed :
Besan /Channa flour : 1 cup
Wheat flour : 1 Cup
Sugar :  1 Cup
Cashew nuts : 1 Handful (small pieces)
Ghee : 3/4 Cup
Cardamom : 3 to 4 pods
Method :
1. Powder sugar with cardamom pods.
2. Put a tablespoon of ghee and fry cashews till they turn golden brown.
3. Add wheat flour to the pan and fry till the raw aroma disappear.
4. Add channa/besan flour and fry along with wheat till raw smell disappear.
5. Put off the fire and remove the fried flour mixture to a bowl.
6. Add sugar. Mix it nicely. Leave it for few minutes.
7. Divide the mixture into 2 to 3 portions
8. Add ghee little by little and mix the flour nicely and prepare laddus. Add ghee if you want little more.
Note : You can fry channa/besan flour and wheat flour separately. Fry it on the low flame. Add only the required ghee. Use little by little. Let the ghee in liquid form.

5. Mixed Nuts Laadu

Things Needed :
Ground Nuts : 1 Cup

Roasted channa : 1 Cup
Almonds : 1/2 Cup
Cashew Nuts : 1/2 Cup (Optional)
Jaggery : 1 Cup
Ghee : 2 Tablespoons
Method :
1. Roast ground nuts and remove the husk.  Dry grind roasted channa and almonds in to powder. (coarsely )
2. Fry cashew nuts in 1 teaspoon of ghee and remove from the pan.
3. Keep a pan on the fire. Put water and jaggery and let jaggery melt.
4. Let it boil till it gets string consistency. Add ground nuts, powdered channa and almonds.
5. Add fried cashews and mix it well and prepare laddu when it is hot. ( once it is cool you can not prepare laddu).
Note : You can add little coconut to the mixture. Use little ghee to prepare laddu. Use little
ghee if necessary.

6.  Dates and Nuts Laadu/laddu/unde :

Thins Needed :

Almonds : 1 Cup
Dates : 1 Cup
Cashews : 1/2 Cup
Poppy Sees : 2 Tablespoons
Kallu sakkare : (Rock sugar) : 1/2 Cup
Method :
1 . Remove the seeds from dated and dry grind.Put it in a big bowl.
2. Dry grind almonds coarsely and put it along with dates.
3. Dry grind Kallu sakkare and add it to the dates mixture.
4. Dry roast poppy seeds and add it to the dates mixture.
5. Fry or dry roast  cashew nuts and add it to the mixtrue.
6. Mix it nicely and prepare laddu with the mixture of almonds, dates, rock stone and cashews.
Note : Adding Kallu sakkare is optional. You can add more dates if you want. No need to add any ghee to the mixture. No need to fry any thing except poppy seeds and cashews.
Note    : Each laddu preparation takes 30 to 40 minutes. (all together).
You should melt jaggery and filter it with a strainer and then use it for a healthy purpose. Adding more or less ghee to the laddu is optional. Adding more nuts adds to the taste. 
Happy Gokulastami once again to you all

Potato Onion Huli (Curry)

Potato Onion Huli or Curry is one of the favourite Curry of many of us. It taste so well with almost all the main dishes. We can say it as a classic dish.The taste linger on the tip of the tongue for a long time.
Potatoes and onions are cooked together with toor dal and added spiced ground coconut.We can prepare Sambar (without coconut) and it goes very well with Idli and dosas.
Let us see some benefits of eating onions in our  diet.
The health benefits of eating onions are, lowering the risk of several types of cancer, improving mood and maintaining the health of skin and hair.They are low in calories and high in beneficial nutrients like vitamins, minerals and antioxidants.They contain small amount of carbohydrates, fiber, protein, vitamin C vitamin B-6 and manganese. Onions have small amount of calcium, iron, magnesium, phosphorus, potassium and antioxidants and sulfur. Onions have anti -biotic, antiseptic, antimicrobial properties that help you to stay away from infections. It is a good remedy for immediate cure for fever, common cold, cough, sore throat, allergies etc. Inhaling a small piece of onion helps to slow down the bleeding through nose. Onions can cure insomnia or sleeping disorder. Eating an onion helps to give a good sleep at night. Onions can improve digestive system.
Potato Onion Curry is good combination for idli, dosa, plain rice, chapati, roti or pooris and even raagi mudde.

Things Needed :

Onions : 4 to 5
Potatoes : 2 to 3
Toor dal : 1/2 Cup
Tamarind : a marble size
Coconut : 1 Cup  (3 to 4 Table spoons)

 To Fry :

Coriander seeds : 2 to 3 Table spoons
Methi seeds : 1/4 Tea spoon
Urid Dal : 1/2 Tea spoon
Jeera : 1/2 Tea spoon
Red chilly : 6 to 8m
Ingh : a pinch
Curry leaves : 6 to 8

 For Seasoning :

Oil : 1 Tea spoon
Mustard seeds : 1/2 Tea spoon
Salt : as required
Coriander leaves : 2 Table spoons.

Method : 

1. Wash and cut onions and potatoes. (removing outer layer of the potato is optional).

2. Wash and pressure cook toor dal in a pressure cooker for 6 to 8 minutes and leave it for cooling.
3. Keep a glass of water in a big pan and put cut onions and potatoes and cook till potatoes are soft and keep it aside.
4. Soak a marble size tamarind in hot water and squeeze out the pulp and keep it aside.
5. Keep a small pan on the fire and put1/2 tea spoon of oil and heat.
6. Put methi seeds and urid dal. Let them turn slightly brown7. . Add coriander seeds and fry for 20 seconds.
7. Add red chilly and fry for 10 seconds. Put off the gas. Add jeera, ingh and curry leaves. Mix it well. Leave it for cooling.

8. Grate coconut. Now grind coconut and fried spices  nicely till paste. (Use less water to grind). Remove from the jar and keep it aside.

9. Now keep a big pan on the fire. Add cooked potatoes, onions, cooked dal, tamarind pulp, turmeric powder ( a little) and salt.
10. Mix it well and add water if required. Let it boil for 2 to 3 minutes. Add ground coconut and spice mixture. Mix it well.

11. Let it boil for 2 to 3 minutes. Shift the ready curry to a serving bowl and add mustard seeds, ingh and curry leaves splutter.

12. Add a spoon of ghee and coriander leaves to the curry and serve with the main dish you have prepared.

Note :

Adding more onions is optional. Adding more chilly and oil is also optional. Instead of frying the spices you can use ready rasam powder. ( 2 to 3 Tea spoons of rasam powder. Using MTR or Maiyya's Rasam powder gives a good taste).
Time : 30 minutes
Serves : 3 to 4

Chat Pat Veggy Pakodas

It is raining here like a rainy day. The weather has turned chill and craving to have some pakodas or fried food.
I just checked in the fridge for some vegetables. I could get only the capsicum. Then onions in the basket in my kitchen store. This will be more than enough to fill the pakoda dough.
Just tried some chatpat (fast) pakodas and here they are goes well with  hot cup of coffee or tea or even juice. It can be nice to eat with your lunch.
Lets see the recipe now.

Things Needed :

Onions : 2
Capsicum : 1
Channa flour : 2 to 3 Tablespoons
Rice Flour : 1 Tablespoon
Jeera : 1/2 Teaspoon
Red chilly powder : 1 Teaspoon
Salt : required 
Curry Leaves : 5 to 6
Oil : 1 Cup

Method :

1. Remove the outer skin of onion and wash it. Wash capsium.

2. Cut onions and capsicum in to small pieces. Cut curry leaves into small.
3.Take a bowl and put capsicum, onions, curry leaves , Channa flour (besan) and rice flour.

4. Add salt, jeera and chilly powder. Add a tea spoon of hot oil. Mix it nicely.

5, Keep a frying pan on the fire. Put oil and let it turn hot. (frying temperature).
6. Take a handful dough and squeeze out the dough through your fingers.

7. Fry them nicely till golder brown on both side and remove from the pan.
8. Put it on a kitchen tissue, so that extra oil is absorbed by the tissue.
9. Serve Hot pakodas with a cup of coffee or tea.

Note :
Do not add any water to mix the dough. The dough should be thick. You can add carrots to this pakodas. It should be eaten when it is hot. No need to add any cooking soda.
Time : 10 minutes.
Serves : 2 to 3 .

Cabbage & Dil Leaves Dosa

Cabbage & Dil leaves Dosa is prepared with spicy dough: We can have them for breakfast as snack or for dinner.
The dough used for Cabbage, Dil dosa is Pathrode dough. Patrode is one of the traditional dish prepared in South Kanara ( South Karnataka or Dakshina Kannada). Colocasia (Kesu) leaves are used with this spicy dough and Pathrode is prepared. The dough is prepared using Raw Rice, little methi (Fenugrik) seeds, Tamarind, coriander seeds, red chilly etc. I have used the same dough for preparing cabbage dosa and dil leaves dosa. Since I have prepared the dough for patrode and it was little more and used it for Cabbage dosa and Dil leaves Dosa.
Lets us see some benefits of having Cabbage in our diet.
Cabbage is is used not only as vegetables it it also used for treatment for constipation, stomach ulcers, headaches, obesity, skin disorders, jaundice,arthritis, gout, eye dis orders aging. It is good for people who are suffering from Vitamin C deficiency. Cabbage is very rich in fiber and good remedy for constipation and other digestion-related problems. Cabbage is rich in sulphur and helps to fight infections in wounds. Cabbage has a good source of anti oxidants. It is good source of minerals like calcium, magnesium and potassium. It is good for balancing blood pressure.

Now lets see the recipe.

Things Needed : For Patrode Dough

Raw Rice : 3 Cups
Urid Dal : 1 Table spoon
Methi Seeds : 1 Tea spoon
Tamarind : 3 to 4 marble size
Jaggery : 3 to 4 Table spoons
Coriander Seeds : 3 Table spoons (or One handful)
Jeera : 2 Tea spoons
Turmeric powder : 1/4 Tea spoon
Coconut : 1 Cup
Red chilly : 8 to 10
Salt : Required
Ingh (Asafoetida) : a pinch

Method :

1. Wash and soak raw rice, urid dal and methi seeds altoget for 3 to 4 hours.
2. Grate Coconut and keep it aside. Soak tamarind in normal water for 10 minutes. (It becomes soft).
3. Now grind coconut, coriander seeds, red chilly and jeera, ingh and soaked tamarind for 2 minutes.
4. Remove water from soaked rice and grind rice along with spices. ( if you are using mixi jar divide the portion in to 2). Use water little by little while grinding.
5. Grind the dough till paste and add jaggery and salt. Grind for 2 minutes.
6. Remove the ground mixture in a big bowl.

Note :

Do not add more water while grinding. The dough may turn watery and dosa may not be tasty. Adding more or less jaggery is optional. Adding tamarind quantity also optional. (less or more). When you prepare Patrode , then only you need more tamarind. Using less tamarind is advisable. You can also add 2 to 3 table spoons of toor dal to patrode dough. It gives a different taste.

2. Cabbage Dosa

Things Needed :
Pathrode Dough :  2 ro 3 Cups
Cabbage (Cut) : 2 Cups
Oil : 2 to 3 Table spoons
Butter : 2 Table spoons

Method :
1. Wash and cut cabbage into small pieces. Keep it aside.
2. Now keep a pan on the fire and heat. Sprinkle oil on the dosa pan.
3. Just stir the dough once and take a spoonful and spread it round like dosa.

 4. Sprinkle oil on the dosa and spread  a spoon of cut cabbage on the top of dosa.

 5. Pat and press it with the spatula so that cabbage sticks to the dough.
6. Cover and cook for 1 minute. Now turn the other side slowly and cook for 10 to 20 seconds.
7. Take out from the pan and serve with a spoon of butter on the top
8. We can do it this way too. Just mix cut cabbage to the dough.

9. Take a spoon of the batter and spread on the hot tava.
10. Cook on both sides using little oil on the top
11. Repeat the same with remaining dough.
12. You can serve Hot Cabbage dosas with Ghee instead of butter.
Time : 30 minutes.
Serves : 3 to 4


3. Dil Leaves Dosa :

Spicy Dough : 2 Cups
Dil Leaves : 1 Cup
Oil : 2 to 3 Table spoons.

Method :

1. Wash and cut dil leaves (only leaves and soft stems).
2. Add it to the Dosa batter and prepare dosa any other dosas.
3. You can spread the dough and top up with dil leaves also. ( like above said cabbage dosa).

4. Serve when they are hot with a spoon of ghee or butter.

Note: Let the batter be like idly batter. Adding more oil taste good but not good for healthy. You can add little rice flour or rava  if the batter turns watery. Just add 2 table spoons of rice flour and mix it well. But the taste differ.

Time : 30 minutes  + ( Soaking time 4 hours )

Serves : 3 to 4 .

Moong Dal Chakkuli

Chakkuli , Chakli, Muruku...name it, you crave for it. You all know Chakkuli can be prepared in so many types, using different ingredients. Rice flour, Rava, Maida, Wheat the list goes on. We can use Urid, Channa or Moong dal. We can prepare Peas chakkuli also. Anyways its done according to the taste bud, or give a try what ever it is, munching chakkuli and watching a movie or reading a book takes us to our own world. Hmmmmmmmm.

Here I have prepared Chakkuli using Moong dal, Rice flour and some spices like jeera, red chilly powder and little ingh. (Asafoetida). I prepared  this chakkuli, when I called some of my relatives to our home for lunch. This was the munch served with coffee  and tea. It goes so well with Coffee, Tea and Fruit juice. We can put these chakkulis to kids lunch box to munch after food or during break time. Good for Kitty Parties, kids parties and any parties of course.

This is the simple recipe and we can prepare this any time if we have moong dal and rice flour. I am sure you all will love to have this  crispy, crunchy Moong dal Chakkuli.

Things Needed :

Moong Dal : 1 Cup.

Rice flour : 3 1/2 to 4 Cups

Salt : to taste

Sesame Seeds : 2 Table Spoons

Red chilly Powder : 1 Tea spoon

Butter : 2 Table spoons

Oil : 2 Cups

Chakli Mould

Method :

1. Wash and cook Moong dal in a pressure cooker with required water.( 3/4 cup of water will do ).

2. Leave it for cooling.

3. Take a big bowl. Add salt, sesame seeds, chilly powder, rice flour (use fine rice flour) and butter. Mix all the ingredients nicely.

4. Now add cooked dal and mix all the ingredients nicely and prepare thick dough. ( Use extra water from cooked moong dal if required)

5.Wash and clean the chakli mould ready.

6. Keep oil on the fire and heat.

7. Divide the chakli dough into small portion and fill the small portion in chakli mould.

8. Press chakli mould and prepare chakli, arrange them on the plate.

9. Fry these chakli on medium and high flame ( balance in between) on both sides till they are change their colour.

10.Remove from the pan and put it on kitchen tissue. It helps to absorb extra oil . Repeat the same with remaining dough.

Note :

Cook moongdal nicely and kneed the dough well. Let it be not too soft or hard. ( You should be able to press from the mould).

you can use more chilly powder if you want the chakli to be spicy. You can also use jeera instead of Sesame Seeds. Better to use any one of them.. Do not use more butter. The chakli turns too soft and it may absorb more oil.

Time : 40 minitues.

25 to 30 Chakkulis can be prepared.