Thursday, 24 September 2015

Chatpate Matar recipe (kulche wale matar)

Chatpate Matar is a famous North Indian dish usually eaten with kulchas. Chatpate matar is a delicious spicy snack. It can be served as a chaat or with kulckas/chapatis.
Chatpate Matar

Matar (White Peas) – 250 gms
Chopped Onions – 2 (medium sized)
Tomatoes – 3 (medium sized)
Chopped Green Chillies – 1/2 tsp
Finely Chopped Ginger – 1/2 tsp
Red Chilli Powder – 1/2 tsp
Mango Powder – 1/4 tsp
Rosted Cumin Seeds – 1/4 tsp
Black Salt – 1/4 tsp
Coriander Chutney – 1 tsp
Tamarind Pulp – 1 tsp
Lemon Juice – 1 tsp
Chopped Coriander Leaves – 2 tsp
Salt to taste

Wash and soak matar in enough water overnight (6-8 hours). Next day discard the soaking water. Boil matar with fresh water and little salt in a pressure cooker. Let the steam stopped before opening the pressure cooker. Matar should be soft and tender. Let the matar and drain the excess water if any. Take boiled matar in a bowl. Add chopped onions, tomatoes, green chillies and ginger. Now put red chilli powder, mango powder, roster cumin seeds and balck salt. Add coriander chutney, tamarind pulp and lemon juice. Mix well and garnish with coriander leaves. Serve with kulchas, chapati or bread. 

Wednesday, 23 September 2015

Kachri Chutney recipe (Kachri ki Chutney

Kachri is a wild variety of cucumber, resembling a small melon. It has a tough outer skin and inside is kind of like a tomato. Kachri ki chutney is a famous food item in Rajasthan and Haryana. It is very easy to prepare. Red chillies, garlic and curd gives it a delicious, tangy and spicy taste.

Kachri Chutney

Kachri – 100 gms
Curd – 50 gms
Red Chilli powder – 1 tsp
Garlic Cloves – 3-4
Salt to taste

Wash kachri. Peel kachris. Check kachris by tasting, if any piece found bitter then discard it. Roughly chop all the kachris. Place all the ingredients into a grinder and grind to form a smooth paste. Now chutney is ready. Serve it with any meal and it can also be used as bread spread.

Kachri has a great health benefit of being a stimulant, tonic and coolant. It is a protein rich vegetable.

Moth dal recipe (Moth Beans)

Moth dal is a very common in Indian cuisine and also known as Matki. This recipe is simple and easy to make. It is very healthy and popular in North Indian cuisine as a vegetarian diet. Moth dal is similar to whole moong dal in shape and size but it is brownish in colour. It is a classic Indian dish and home style recipe.
Moth Dal (Moth Beans)

Moth Dal – 200 gms
Chopped Onions -- 2 (medium sized)
Chopped Tomatoes -- 3 (medium sized)
Chopped Garlic -- 2 tsp
Chopped Ginger -- 2 tsp
Cumin Seeds – 1 tsp
Red Chilli Powder – 1 tsp
Turmeric Powder – 1 tsp
Coriander Powder – 1 tsp
Garam Masala Powder – 1/2 tsp
Mango powder – 1/2 tsp
Oil – 2 tbsp
Coriander leaves for garnishing
Salt to taste

Wash moth and soak in enough water for 3-4 hours. Discard the soaking water and add moth in a pressure cooker with fresh water. Boil moth with little salt for 4 -5 whistles. Now heat oil in pan and add cumin seeds and let them browned. Add chopped ginger and garlic paste and saute for few seconds. Add onions and saute till they get golden brown colour. Add chopped tomatoes and saute for 4-5 minutes. Add turmeric powder, red chilli powder, dhania powder, and garam masala powder  Cook till oil starts leaving the masala. Add this masala to boiled moth dal. Let the dal simmer for 5 minutes. Add more salt and water if required. Simmer for 5 -10 minutes till you get your desired consistency. Add mango powder and mix. Garnish with coriander leaves. Serve moth dal with rice, roti or parathas.

Moth dal is highly nutritious member of legume family. It is a good source of cholesterol-lowering fiber. It contain high levels of proteins and also a good source of dietary fiber, potassium and iron.