Mishaal - Tikky -Chat .

Hello Every one. This is one of the earlier post of mine and I am updating the recipe with some information and benefits about having Pulses/Legumes/Beans in our diet.
Mishal  Tikky Chat is a snack and is njoyed normally in the evenings. Mishal means different kinds of pulses. Pulses/Legumes are full of proteins. Having Legumes at least once a week is a healthy habit.

Here I have cooked Alsande Kalu/Black Eyed Pulse), Green Gram and Kabooli Channa.
Things Needed: Lets see some benefits of having legumes in our diet.
Lets see some benefits of eating pulses/ Legumes/beans.
Pulses are good source of protein. It is good substitute for vegetarians to get protein. They are low in fat and full of fiber. They contain good source of Iron. They contain certain amount of vitamins and minerals like zink, folate and magnesium. They contain antioxidants. They control the level of sugar and maintain healthy blood glucose and insulin leves, which is beneficial for diabetes and  regulate blood pressure.
Lets see the recipe Now : It has three steps 
1. Cooking Mishal (mixed pulses).
2. Tikky preparation
3. Sweet and Spicy Chutney
I have used minimum spices for the Mishal and for Aloo tikky I have added lots of coriander leaves.
1. Step 1 :
For :  Mishal ( Mixed Pulses )
To Cook 
 Alasande Kalu ( Black eyed Pulse ): 1 cup.
Green Gram :( Hesaru Kalu ) : 1/2 Cup.
Channa ( kabooli ) : 1/4 Cup.
Potato : 2 Medium Sized.
To Add : 
Ginger : 1 Tablespoon. (grated).
Tomatoes : 3 to 4.
Salt to taste.
Coriander leaves : 2 to 3 Tablespoons.
Cumin Seeds : 1 Teaspoon
Green chilly : 2 to 3.
Garam Masala : 1/2 Teaspoon.
Chilly Powder : 1/2 Teaspoon.
Oil : 2 Table spoons.
Butter or ghee : 1 Tablespoon..

 Method : 
1. Wash and soak Pulses together for at least 4 to 5 hours. ( Or over night)
2. Wash potato and cut it into bigger pieces.
3. Pressure cook all the pulses and potato together for at least 8 to 10 minutes. Let it cool.
4. Wash and cut tomatoes, green chilly, coriander leaves and grate ginger.
5. Keep a pan on the fire and heat .Put a table spoon of oil. Put jeera and fry for 1 minute.
6. Add cut tomatoes and fry. Add ginger, garam masala and chilly powder. Add cut green chilly.
7. Fry nicely and add cooked pulses and potato.  Add Salt and turmeric powder.
8. Stir it well and let it boil for 3 to 4 minutes. Stir in between.
9. Put cut coriander leaves and remove it from the pan to a serving bowl. Add a tablespoon of butter
to Mishal. Mix it well.

Step :2
For Aloo Tikky.
Things Needed :
Boiled Potatoes : 4 to 5 ( bigger size).
Bread : 6 to 8  slices.
Coriander leaves : 1 full bundle. ( Handful).
Jeera : 1 /2 Teaspoon.
Ginger : 1 Tablespoon.( grated ).
Garam Masala : 1/2 Teaspoon
Jeera powder : 1/2 Teaspoon
Green Chilly : 1
Salt : As required
Oil : 5 to 6 Tablespoons.
Method :
1. Wash and pressure cook potatoes with little water for 6 to 8 minutes. Let it cool. Remove the outer skin. Smash potatoes and keep it aside.
2. Wash and cut coriander leaves, green chilly and grate ginger.
3. Take a big bowl. Add bread and powder it with your finger. Add smashed potatoes.
4. Add cut coriander leaves, grated ginger and thin cut green chilly.
5. Add garam masala, jeera powder and salt. Mix all the ingredients nicely. Prepare the dough.
6. Divide the dough into small portions.
7. Keep a tava/pan on the fire and heat. Sprinkle little oil.
8. Take portion of prepared dough flatten it on your palm. Shape them according to your wish.
9. Place them on the hot tava. Put little oil on the top and cook for 1 to 2 minutes.
10. Turn the other side and cook for another 1 minute or till it turn slightly crispy.
11. Remove from the pan to a plate. Repeat the same with remaining dough.
12. At time you can cook 3 to 4 tikkies .
Step 3
Sweet and spicy Chutney : 

Spicy Chutney 
Things Needed :
Pudina / Mint leaves : 1 Bundle
Coriander Leaves : 1/2 Bundle.
Green chilly : 2
Jeera Powder : 1/2 Teaspoon
Chat Masala : A pinch
Salt : Required salt.
Method 
1. Wash and grind pudina, coriander leaves, green chilly, jeera powder. Add salt and  a pinch of chat masala powder nicely with little water. Remove from the mixi jar to a serving dish.

Sweet Chuteny :
Things Needed :
Dates : 10 to 15
Tamarind : 1/2 of marble size .
Jaggery : 1 Tablespoon
Salt : Very little
Method : 
Remove seeds from dates and soak in warm water (very little water) for 5 minutes. Grind soaked dates, tamarind and jaggery together. Add salt. You will have very nice sweet chutney.
Now Serving
Put a  Spoon full of  Mishal on the plate. Arrange 1 to 2 Aloo tikky  on the top of pulses and put a small tea spoon of  sweet and sour chutney and little cut onions on the top of tikky .  Serve Mishal Tikky chat  when it is piping Hot.

Note : 
Use only little spicy chutney. Pulses must cook soft to get the good taste. You can add channa masala instead of  garam masala.
Using red chilly is an optional.  Cook Aloo Tikki on low flame  to get the better taste. (Adjust the heat in between. Low/Medium.
Time : 1 Hour . (The whole process except soaking beans)
Serves 4 to 5

Ridge Gourd - Wheat flour Spicy Dosa.

Ridge Gourd/ Heera Kai ( In Kannada language) is one of the traditional dosa from South Canara. Usually it is prepared using raw rice, coconut and some spices.

Ridge gourd is cleaned and outer layer is removed and then cut into circled shape. These pieces are dipped in spicy rice flour content and then arranged in circle shape on the hot tava. Both sides should be cooked well on medium and low flame. (The vegetable should be cooked well and it should be soft). This is the way we prepare Ridge gourd dosa.
Here is a twist. I wanted to give a healthy turn and used wheat flour instead of rice. I also have used littel rava/semolina for binding the flour well. Used some rasam powder and jaggery. The dosa was so yummy.
It is easy and quick.  Hot Spicy Ridge gourd dosas are best to eat.
 You can prepare them for breakfast or snack or for dinner.
Lets see the recipe Now:
Things Needed :
Ridge Gourd : 2 to 3.
Wheat flour : 2 cups.
Rava ( Samolina or Sooji) : 2 Table spoons.
Coconut : 2 Table spoons.
Rasam powder : 3 to 4 Tea spoons.
Jaggery : 2 to 3 Table spoons.
Salt : Required.
Ingh : A little
Turmeric Powder : a pinch.
Tamarind pulp : 1 Table spoon.
Water : Required.
Oil : 1/2 cup.

Method :
1.  Wash and remove the edges from  Ridge gourd and remove the skin properly  from Ridge gourd and slice them thin and keep it  aside. Soak tamarind and squeeze out the pulp.
2  Mix Wheat flour, rava, tamarind pulp, salt, rasam powder, turmeric powder and grated coconut and jaggery  together. Add required water and prepare dosa dough. It should be thicker than dosa dough.

3.  Add required water and make dough (Little thicker than  Dosa consistency).
4.  Now keep a pan on the fire . Heat and spread a spoon of  oil.
5.  Dip each slice of  ridge gourd piece into wheat flour mixture and arrange it on the tava in circle shape.

 6. Spread little oil on the top and cook. (Cover dosa so that it cooks faster).
7. Turn the other side and cook for a minute.

8.Serve hot and spicy Ridge gourd dosa when it is hot.
9. Repeat the same with remaining dough and ridge gourd pieces.
   Add fresh butter on the top of ridge gourd dosa and serve.

Note :
Slice Ridge gourd in to thin pieces so that it cooks soon. You can add less or more jaggery as you wish. Cooking on the medium and low flame will give a good result. You can use ready M.T.R. rasam powder instead of home made Rasam powder. You can grind coconut, rasam powder, tamarind with little water. Mix wheat flour to this spicy coconut mixture and prepare dough.
Time : 40 Minutes. (The whole process).
Serves : 3 to 4