Channa -Dhahi ( Yogurt ) Chat.....

Channa -Chat is good to eat in the evenings. Its prepared using boiled channa, carrots and carrots gratings. You can use your own fillings and enjoy this chat. You can have it as it is, use it as palya or add curd and sweet and spicy chutney.

I have used channa, carrots and gooseberry. Add the toppings of your desire. Add a spoon of thick curd and enjoy.

Things Needed :

Whole Channa  (Cooked) : 1 Cup
Carrots: 2 ( Medium size)
Green Chillies : 1
Gooseberry : 1 to 2
Garam Masala :1/2 Tea spoon
Salt : to tasate
Coriander leaves : 1 Table spoon
Coconut gratings : 2 Tablespoons
Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin Seeds : 1/2 Teaspoon

Method :

1. Wash and scrape out the outer layer of carrots. Grate it. Cut green chilly and grate ginger.

2. Keep a pan on the fire and heat. Add oil, mustard seeds, jeera and cut green chilly.

3. Add curry leaves and grated carrots and fry for 1 to 2 minutes.
4. Add cooked channa and mix it well. Let all the moisture disappear. (Cover and cook).

5. Add salt and mix it well. Put off the gas and add grated coconut and coriander leaves.
6. You can serve this as Dry curry and you can have this as chat with your desired toppings.

Note : 

Soak a cup of channa for over night and then cook  with required water. You can store cooked channa in the freezer and use it whenever you need it. Use of spice is optional. You can also use the cooked channa as they are and prepare this channa chat.
Serves : 3
Time : 15 Minutes.

Recipe for Channa - Dahi Chat:

Whole Channa  (Cooked) : 1 Cup
Dahi/Curd : 1 Cup
Green chutney : 1 Table spoon
Sweet chutney: 1 Table spoon
Onions : 2
Carrot : 2 ( Medium size)
Green Chillies : 1
Garam Masala :1/4 Teaspoon
Chat Masala : 1/4 Teaspoon
Salt : to tasate
Coriander leaves : 1 Table spoon
Method :

Method:

 1. Put cooked channa in a bowl.
2. Add cut onions, coriander leaves, green chilly and mix it.
3. Add grated carrots and mix all the ingredients nicely. Add a pinch of garam masla.
4. Add salt, Add dahi/curd and mix it well. Top up with onions, carrots, coriander leaves.
5. Adding Sev / Potato chips on the top just before serving is optional.
Preparation of Sweet and Spicy Chutney.
Sweet Chutney :
Soak handful of dates, grind it with little jaggery and tamarind. Sweet chutney is ready to serve. Add a pinch of salt and mix it well just before serving.
Spicy Chutney :
Grind Green chilly, coriander leaves, little jeera/cumin seeds with required water. You can use Sonf (fennel seeds) instead of jeera. Grind it thick with required water and add water if required whenever you use it.
Add desired topping on the top of this ready channa, add dahi, chat masala and Enjoy.

Time : 10 Minutes.
Serves : 4 to 5 

Urd Daal Kadubu

Urd Daal Kadubu is nice to have for breakfast and its also normally done during Nagara Panchami festival.

Things Needed:
Urd Daal : 2 Cups
Rice : 1 Table spoon
Green chilly : 3 to 4
Ginger : 1 inch
Ingh ( Asafoetida) : a pinch
Coriander leaves : 2 Table spoons ( cut into small pieces)
Curry leaves : 8 to 10 leaves
Salt : to taste
Coconut : 2 Table spoons ( fresh grated coconut)
Water : 1/4 cup

Method:
Wash and soak Urd Daal for 1 hour . Remove all the water and grind with very little water in to rava consistency adding a spoon of rice . Remove from the jar. Add salt cut green chillies , grated ginger , coriander leaves , curry leaves , ingh and coconut. Mix thoroughly .
Now apply oil to idli plates and place a spoonful of Urd mixture and steam it in a pressure cooker or Idli cooker for 8 minutes. Remove Urd Kadubu from Idli plates and serve with coconut chutney and little ghee on the top of hot kadubu.
Note : The dough should not be watery . It should be thick. You can also use banana leaves instead of Idli plates . Put a spoon full of urd dough in a banana leaf and close the ends while keeping them in a cooker. It gives better aroma...to the kadubu.
Serves: 4 to 5