Sweet Potato Chaat Recipe | Shakarkand Chaat Recipe [Video]

Sweet Potato Chaat recipe with video instructions. Sweet Potato Chaat is a flavorful street food inspired snack that is made with baked sweet potato, sweet and spicy chutneys, finely chopped vegetables, spices and sev.

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I had an in-between kinda week. Some ups, some down, but definitely busy on all fronts.

Firstly, lots of work at office. I've been spending all my time in meetings and discussions. For once, talking is really tiring me out. I've gone super early to work (by my standards) and left late almost everyday this week. And worst of all, I've been working after I reach home too. Sad state of affairs there. I hope it ends soon.

Raj had potluck on Wednesday and I cooked him a big batch of food to take to work. I took that as an opportunity to click my first ever food video. Video, Guys!!! Exciting stuff there. I'm waiting for some time so I can start editing my humongous video and add some nice captions so I can post my very first video post. If that work out, I bet you'll see more of that in the future.

I think I was all buzzed up with energy this week (or may be it was that large scoop of Cold Stone ice cream), I actually managed to finish off 2 novels this week. I'm glad that I'm back to my reading self that had taken a backseat in the recent past. It may have been something to do with the fact that James Patterson novels were so thrilling, it was impossible to put them down. I'm on his third novel and absolutely loving it as of now. I see myself reading quite a bit this weekend.

Now that the weekend is almost upon us, what are your plans? Doing something interesting or just relaxing?

I would love to tone it down a bit and relax this weekend, but I don't see it happening. My aunt is coming from out of state for just the weekend. I see a lot of running around taking her places in store for us. Gardening takes a back seat, yet again this weekend. 

I'll now stop ranting about busy weeks and busy weekends and get down to business.

This Sweet Potato Chaat is E-X-P-L-O-S-I-V-E ! Yup, it totally is. Every spoonful is a flavor bomb.

Chaat is one word for a variety of Indian street food that is served in tiny little carts all across the country. There are so many different types of chaat available - Pani Puri, Bhel Puri, Sev Puri, Masala Puri etc. This Sweet Potato Chaat is inspired from Aloo Chaat and Dahi Puri. 

This Sweet Potato Chaat has many layers, the first is baked sweet potato. While it can be fried, I chose to bake it just to keep it healthier. You can deep fry it or parboil the sweet potato and then shallow fry them. I had imagined that the sweet potato will turn too sweet for my chaat, but with all the chutneys and sprinklings, it actually tasted very good and added just a slight hint of sweetness to the entire dish.

The Sweet Potato Chaat is incomplete without the chutneys. I used 2 chutneys out here - spicy and fresh Coriander Mint Chutney and the tangy and sweet Tamarind Date Chutney. The 2 chutneys balance each other out in flavor. If you are making these chutney, make a little more and store it in the fridge, they both taste amazing with a variety of finger food or make really awesome marinades and dressings.

Chopped onions, tomatoes and coriander add crunch and freshness to the chaat. I would recommend that you do not skip any of them if you can help it.

I also zinged up the chaat with yogurt, but if you are a vegan, feel free to skip it. 

Chaat is never complete without the chaat powder. Chaat Powder is a mix of spices and you can easily get them in stores. I also add Black Salt in all my chaats, it gives it another layer of flavor. It has a funky smell and can be turning off to some people. You can replace it with Himalayan Pink Salt or regular salt. 

Add a handful of fine Sev and a squeeze of lime and you are done. 

Don't get bogged down by all the instructions, just mix up everything in one bowl and serve it. The ingredients below are just a guiding value, customize the chaat according to your liking. Adjust the quantities as per your taste. If you tried the Sweet Potato Chaat, leave me a comment with your experience.

If you liked this, you may also like:

• Masala Puri - Bangalore street side favorite food made with green peas and a spicy sauce.
• Baked Sweet Potato Chips - Crispy baked sweet potato chips
• Bombay Pav Bhaji - Another popular street food of bread and spicy vegetable mash.
• Tawa Pulao - Mumbai's favorite street food, spicy masala fried rice.
• Baked Potato Skins - Crispy potato skins stuffed with tomato, peppers and cheese.

Video Recipe

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Sweet Potato Chaat

Sweet Potato Chaat is a flavorful street food inspired snack that is made with baked sweet potato, sweet and spicy chutneys, finely chopped vegetables, spices and sev.

Recipe Type:  Snacks
Cuisine:            North Indian
Prep Time:     30 minutes
Cook time:     20 minutes
Yield:                Serves 2-3

Ingredients:

1 large Sweet Potato
1 Onion, finely chopped
1 Tomato, finely chopped
0.5 cup whisked Yogurt
3-4 Tbsp Tamarind Date Chutney
3-4 Tbsp Mint Coriander Chutney
2-3 Tbsp Coriander Leaves, finely chopped
1 cup fine Sev
2 tsp Red Chilli Powder
2-3 tsp Oil
2-3 tsp Lime Juice (optional)
2-3 tsp Chaat masala 
2-3 tsp Roasted Cumin powder to taste
1-2 tsp Black salt to taste
Salt to taste

Method:

1. Preheat the oven to 220 degree Celsius.
2. Peel and dice the sweet potato into 1 cm sized cubes.
3. Mix in oil, 2 tsp red chilli powder (optional) and salt with the sweet potato and place it on a baking tray in a single layer.
4. Bake for 15-20 minutes or until the sweet potato is cooked.
5. Allow it to cool a little.
6. Depending on how many servings you want, divide the sweet potato.
7. Place the sweet potato on a plate.
8. Add in mint coriander chutney, tamarind date chutney, cumin powder, black salt, red chilli powder and chaat masala as per taste and mix well. Add lime juice if desired.
9. Add in finely chopped onions, tomatoes and coriander leaves.
10. Top with fine sev and serve immediately

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Tamarind Date Chutney

Guys...I have no words to describe this chutney.

It has become my number one favorite chutney! Zoomed right to the top...

So guys, how was your weekend? Good, bad, somewhere in between?

After a not so great week, I had a decent weekend. I had a thought provoking weekend. It  has been all about defying what I thought I liked. Hmmm.

I went Sari shopping with my mother in law and picked up a sari I never imagined myself buying. I bought a Mysore Silk, my first! I went so certain I wouldn't even buy silk. I surprised myself by picking up this mustard yellow and green Mysore Silk. The color combination I love, in a fabric I never though I could love. But it is lovely and I hope I enjoy wearing it. I've already started planning how to accessorize the Sari.

But my weekend got a lot better before I picked up the Sari. The reason? This awesome delicious amazing fabulous Tamarind Date Chutney I made earlier in the day and enjoyed with an even more delicious Sweet Potato Chaat (Recipe coming up soon, watch out!!)

Tamarind Date Chutney is an Indian version of barbeque sauce. It is tangy, it is sweet, it has a subtle taste of spice.

I am a more traditional South Indian coconut chutney kinda girl. At least I was, until I made this one.

I had one spoonful of the Tamarind Date Chutney and my mouth exploded. Seriously. Exploded with flavor. And I could not have enough of it. I kept sneaking in spoonfuls as I walked in and out of the kitchen while the chutney cooled. I'm sure I saw Raj do it too though he totally denies it.

It's not like I've not made Imli ki Chutney or Tamarind Chutney before, it's just that I'd never made it with dates. It was usually with sugar or jaggery and tamarind. While the sugar added to the sweetness it never gave the chutney that kind of depth it got from the dates.

This chutney can be eaten with anything and everything. You can use it as a marinade where ever you would use barbeque sauce. You can eat it with french fries or Samosa. I even topped a cracker with it and relished it off while no one was around.

The above para just states what you can do.... but not what you need to. You NEED to add this chutney to your chaat*. No chaat is complete without a tangy sweet tamarind chutney and once you've made chaat with THIS Tamarind Date Chutney, there is just no turning back.

*Chaat is Indian version of street food 

My message is clear - Eat this with absolutely anything. But eat it for sure. This chutney is what cravings are made of (when not chocolate cravings, of course, nothing beats chocolate in my world). Try it and tell me what you think.

If you liked this, you may also like:

• Coriander Mint Chutney - Another must have for chaat, a tart spicy chutney made with fresh coriander and mint leaves.
• Mint Peanut Chutney - Simple cooked chutney made with mint and peanuts. Almost like a pesto.
• Creamy Pumpkin Sauce - Vegan creamy sauce made from ripe pumpkins.

Tamarind Date Chutney

Tamarind Date Chutney is an Indian version of barbeque sauce. It is tangy, it is sweet, it has a subtle taste of spice.

Recipe Type:  Dessert
Cuisine:            North Indian
Prep Time:     30 minutes
Cook time:     20 minutes
Yield:                3/4 cup

Ingredients:

0.25 cup Tamarind
1.5 cup warm Water
6-8 pitted Dates
1-2 tsp Jaggery powder or Brown Sugar
0.5 tsp Cumin Powder
0.25 tsp Red Chilli Powder

Method:

Soak the tamarind in 1/2 cup warm water and keep aside for 30 minutes.
Squeeze the tamarind pulp and extract all tamarind juice.
Chop the dates finely.
Combine the tamarind and dates in a pan and cook on medium flame until it starts bubbling.
Add the cumin powder and red chilli powder and mix.
Cover and simmer on low flame for 8-10 minutes.
Allow it to cool and then blend into a smooth chutney.
Add jaggery powder or brown sugar if the chutney is not sweet enough.
Add water if the consistency is very thick.
Serve chilled.

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Methi Paratha

At a loss of what to pack for lunch tomorrow?

Travelling somewhere and need to carry along your own food?

Or

Just wondering what to make for breakfast tomorrow?

TA-DA!!!

Presenting Methi Paratha -  A humble, healthy, whole wheat flatbread flavored with spices and Methi leaves or Fenugreek leaves.

Methi Paratha is perfect for boxed lunch or breakfast. Number one reason being - it doesn't leak!! So you don't need to worry about a messy lunch bag. Also, it doesn't spoil for a long long time (by long long, I mean at least 2 days in tropical weather, much more in cooler weather). And the dough stays great in the fridge for at least 4-5 days. So you can make it ahead of time and store it.

And guess what's the best part?? Leftovers.... Seriously... Just cut them into small triangles and follow this recipe to get your own flavored Whole Wheat Nachos. Complains, anyone?

I've been making Methi Paratha for a long long time and I've faced certain issues with the way I was making them earlier. I never cooked the Methi leaves, I just chopped them and added it to the dough. All was well until I added the salt. After that though, my dough would just keep getting watery and sticky and I had to just keep adding more and more wholewheat flour to try and stiffen the dough a bit. And by the end of it the paratha would have the methi leaves to the flour ratio all messed up. Also, I'd end up with a messy rolling pin which would have bits of dough stuck to it that I had to clean before rolling out the next paratha.

If you are facing the same problems, read on.

Gee (in her big sister wisdom) showed me how to overcome this. Such a simple solution. Just cook the methi leaves slightly. Cooking them makes the leaves release the water in them. Also adding a little bit of salt during the cooking ensures almost all the water in the leaves is out where you can see it. This leads to a smoother dough that does not turn to sticky in a few minutes. The dough retains it's consistency and is super easy to handle. No sticky rolling pin either.

As for any paratha, Methi Paratha needs to be cooked on a medium to high heat. Cooking them on low heat, makes them hard and brittle. You may need to be watchful that you don't burn them while cooking on higher heat, but hey, you get soft parathas as a result of it.

If you liked this, you may also like:

• Baked Wholewheat Chips - Perfect way to finish off those leftover parathas
• Szechwan Paratha - An Indian-Chinese fusion paratha

Methi Paratha

Methi Paratha is a whole wheat flat bread flavored with fresh Methi or Fenugreek leaves and spices. 

Recipe Type:  Main
Cuisine:            North Indian
Prep Time:     20 minutes
Cook time:     30 minutes
Yield:                Makes 8-10

Ingredients:

3-4 cups Methi Leaves (washed and chopped)
2 cups Wholewheat Flour
1/2 cup Water
1 tsp Coriander Powder
1/2 tsp Cumin Powder
1 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
2 tsp Oil
Salt as required
Oil or Ghee for cooking the Paratha

Method:

In a pan or kadhai, heat the 2 tsp of Oil.
Add the chopped methi leaves into it and stir well.
Cover and allow to cook for 2-3 minutes until the methi leaves have wilted.
Now add the coriander powder, cumin powder, turmeric powder. red chilli powder and 1/4 tsp salt and mix well.
Cover and allow it to cook for 2-3 minutes. Remove from heat and keep it aside.
In a big bowl or plate, mix together the whole wheat flour and the methi leaves mix.
Now add salt as required and water. Knead it into a smooth dough.
Made small balls of the dough and roll it out into parathas (about 1-2mm thick).
Heat a greased tava or a griddle on medium high heat. Place the paratha on it and spoon oil.
Flip and cook the other side when the first side has cooked (small brown spots appear on it).
Serve hot with butter, pickle or yogurt.

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Baby Corn Masala (Vegan)

Baby Corn Masala is a semi dry curry made by tossing stir fried Baby Corn in a North Indian style tomato masala gravy.

I’m all into Baby Vegetables this week. First came the baby potatoes simmers in a delicate creamy gravy a.k.a Punjabi Dum Aloo. In case you missed it, check it out here.

Now it is the time for Baby Corn to shine in this super simple Vegan Baby Corn Masala.

I go through phases in my cooking. One week it is the all down to earth pure South Indian meals with simple vegetables cooked in their own juices with just a simple tempering of mustard, green chilli and curry leaves and finished off with a generous helping of grated coconut. Ah! I just LOVE love love fresh Coconut. I even made Raj get me some fresh Coconut oil from Karkala and it tastes amazing.

Anyway, my next week is all full blown Masala curries or other cuisines I love – Italian, Chinese or Thai. This last week was full on North Indian week. I’ve been busy making grilled Paneer, Punjabi Dum Aloo and now Baby Corn Masala.

Now this recipe is very similar to most North Indian curries you have made and very similar to the Vegatable Jalfrezi that I made earlier (which was super AWESOME, btw). 

It is made by sautéing onions, ginger-garlic paste and tomato puree until the oil separates. But don’t be upset if this never happens for you. It rarely happens when I cook too. For oil to separate, there needs to be sufficient quantity of oil in the pan before you add the ingredients, and I usually skimp on the oil. As far as you fry it sufficient enough, the oil-no oil should not be any problem. 

Then add the tomatoes and cook them until oil “separates”, but seriously, don’t worry about it separating, just as long as the tomatoes are cooked and the flavor has intensified, you should be good to go.

I stir fried the baby corn separately and added it. I’ve found that baby corn never softens, no matter how much I cook it. I like that in a way, since I don’t need to worry about over cooking it, but sometimes I wonder if I’m doing it wrong. But I’m still okay with it since it tastes great with that crunch.

This Baby Corn Masala tastes really good with Naan bread or Roti. 

If you liked this, you may also like:

• Punjabi Dum Aloo - Baby potatoes simmered in a creamy yet vegan tomato based sauce.
• Vegatable Jalfrezi - Mix vegetables in a tomato based sauce.
• Baby Corn and Capsicum Masala - Baby corn and capsicum cooked in a restaurant style masala gravy made with browned onions.

Baby Corn Masala

Semi-dry North Indian style curry made with Baby Corn tossed in a tomato based masala gravy.

Recipe Type:  Main
Cuisine:            North Indian
Prep Time:     15 minutes
Cook time:     45 minutes
Yield:                Serves 2

Ingredients:

18-20 Baby corn cobs
1 large Onion
1 large Tomato
1 tsp Ginger Paste
1 tsp Garlic Paste
1/2 tsp Turmeric Powder
1 tsp Red Chilli Powder
1/2 tsp Coriander Powder
1/2 tsp Kitchen King Masala or Garam Masala
1/2 tsp Cumin Seeds or Jeera
4-5 tsp Oil
1/4 cup Water
Coriander leaves for garnish

Method:

Cut the baby corn cobs into chunks.
Heat 1-2 tsp of oil in a pan. Once it is hot, add the baby corn and stir fry for 3-4 minutes.
Remove from heat and keep aside.
Chop the onion finely and puree the tomato.
Heat the remaining oil and add the cumin seeds.
Once the cumin seeds brown slightly, add the onions and fry until translucent.
Add the ginger and garlic paste and fry for 1-2 minutes until fragrant.
Add the tomato puree and cook on low heat for 5-6 minutes. Stir occasionally.
Add all the spices and salt. Mix well. Cook on low heat for another 3-4 minutes. Stir occasionally.
Add the fried baby corn and the water. Cook on medium heat for 4-5 minutes.
Garnish with chopped coriander leaves and serve hot with Rotis.

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Kashmiri Green Apple and Brinjal Curry | Bom Chount Wangan

This Green Apple and Brinjal Curry also called Bom Chount Wangan is a specialty of the Himalayan state of Kashmir.

If you’d told me last month that I would be cooking a Green Apple and Brinjal Curry, I would have laughed it off. “NEVER!!!” would have been my reaction. Apples? In a savory curry? No way, right? I had the same thought process, until NOW.

Over a cup of tea when we were discussing recipes and blogs (this is the direction most of my conversations take, not surprisingly!), my cousin mentioned her Kashmiri friend makes this awesome Green Apple and Brinjal Curry. I was intrigued. I would have never tried it out had I just found this recipe somewhere, but when someone you know recommends something, you feel like at least giving it a try.

Since I did not have the recipe, just the idea of the dish, I did what I do like a 100 times a day – I googled for it. I found this great site for Kashmiri Food by Anjali Pandita. I followed her recipe for the Green Apple and Brinjal Curry, all I did was alter the quantities as I was making a much smaller quantity. You can find her recipe here.

This recipe is interesting. Interesting because I never imagined it would taste the way it did. Spicy and Tangy with a lot of different textures.

Granny Smith or Green Apples are used in this curry. When I tasted them before cooking, they seemed sweet yet slightly tart. But after cooking, they began tasting like raw mango. Most of the apple’s sweetness seeped into the slight gravy it has while the apple pieces retained their tartness.

The recipe originally only calls for Amchur or dried Mango powder to enhance the tartness of the dish if the apples are too sweet. However, due to the transformation of the apples, I added in Jaggery to add sweetness. I've made it an semi-dry curry, that goes well with Roti or Naan. Adjust the consistency if you plan on having it with rice.

Kashmiri Green Apple and Brinjal Curry | Bom Chount Wangan

A spicy semi-dry curry made from Green Apples and Brinjals in Kashmiri style. 

Recipe Type:  Main
Cuisine:            Kashmiri
Prep Time:     15 mins
Cook time:     40 minutes
Yield:                Serves 2-3

Ingredients:

1 Green Apple
4-5 small Brinjals
4-5 Tbsp Oil
1 tsp Fennel seeds
1 tsp Cumin seeds
1/2 tsp of Ginger paste
2-3 tsp Red Chilli Powder
1/2-1 tsp Garam Masala
1/2 tsp Jaggery or Sugar (Optional)
1/2 tsp Amchur or dried Mango powder (Optional)
3/4 cup Water
Salt to taste
Coriander leaves for Garnish

Method:

Dice the apple and the brinjals into equal sized pieces.
Heat oil in a deep pan and fry the brinjals and apple until they are cooked and keep aside. Insert a knife to check if they are done. If it slides smoothly, they are. I did not cook the apple for long as I like the crunch of the apples. I fried them in batches. If you plan to fry all together, you may need more oil.
Remove the excess oil, leaving only about 1-2 tsp in there.
Add the cumin seeds and crushed fennel seeds.
Once they brown slightly, add the chilli powder and 1/4 cup of water and cook until the water evaporates and the oil separates.
Now add the fried apple and brinjal.
Add the remaining water, garam masala, ginger paste, and salt and simmer on low heat for 5-8 minutes.
Add amchur if the apple is too sweet and the jaggery if the apple is too sour.
Garnish with chopped coriander leaves and serve hot with rice or roti.

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Maggi Pakoda | Instant Noodle Fritters with Step by Step Photo Instructions

Maggi Pakoda recipe with step by step video instructions. Maggi Pakodas are deep fried fritters made using Maggi instant noodles, chickpea flour (besan) and a few spices. Maggi Pakoda are instant noodles fritters and any instant noodles can be used. Maggi Pakoda are perfect for snacking on a rainy evening. They go famously with a hot cup of chai.

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Every time it rains, I want something hot and spicy (and mostly fried). What I crave when it rains, I crave more when we are out on a long drive during rains. For all those health food eaters out there, this post is most definitely not for you, unless of course you occasionally binge on some DELICIOUS fried food. This is one of those one-time INDULGENCE recipes that just makes you wish it rains every day.

On a different note, has an idea gotten stuck in your head and grown into a tree until you can no longer resist it? Something like “Inception”? On one of these long-drive-in-rain, I imagined what would a “Maggi Pakoda” taste like. And after that, nothing tasted good enough on that drive. I wanted MAGGI PAKODA, that’s it! And I thought I was being very inventive and all with my idea of Maggi pakoda until I heard it has already been around in Delhi for a long time. Those Delhi-ites definitely know their fried food.

Maggi is an instant noodle brand from Nestle. And since it was the first instant noodle brand in the Indian market and remained the sole one for many many years, instant noodles are synonymous with Maggi for most of us. So when I say Maggi, you can think of ANY instant noodles. Any noodles you like.

The first time I went to Rohtang Pass in the Himalayas to see snow, I was pleasantly surprised to find little shacks selling Maggi at that altitude. Absolutely loved eating Maggi while our teeth chattered with the chill in the air. The next time I went to Rohtang, I was actually looking forward to eating Maggi up there. Maggi, Chai, and the mountains felt like heaven.

How many of you out there have had hot hot Maggi when you’ve gone to a cold cold place? Let me know your story.

These pakodas have that warmth of noodles and the crispiness of the pakodas all combined in one. Perfect for rainy evenings. You can use any instant noodles, Chinese flavored, Thai flavored, Chicken flavored, as I said anything. Just cook the noodles as usual, add the chickpea flour or besan, mix and deep fry.

If you made this recipe, let me know! Leave a comment here or on Facebook,  tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo @oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are up to.

If you like this recipe, do not forget to share it with your friends and family! 

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Video Recipe

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Maggi Pakoda or Instant Noodle Fritters

Maggi Pakodas are deep fried fritters made using Maggi instant noodles, chickpea flour (besan) and a few spices. Maggi Pakoda are instant noodles fritters and any instant noodles can be used. Maggi Pakoda are perfect for snacking on a rainy evening.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     10 mins
Cook time:     30 mins
Yield:                12 pakodas

Author:                Anupama

Ingredients:

1 packets Maggi Instant Noodles
3 Tbsp Chickpea Flour or Besan
1 tsp Red Chilli Powder
1 tsp Garam MAsala (if not using the tastemaker)
2 Tbsp Coriander Leaves, finely chopped
1-2 tsp Chaat Masala (Optional)
Water as required
Salt to taste
Oil  to deep fry

Method:

1. Boil 2 cups of water in a sauce pan and add 1 tsp of Oil to it.
2. Add the instant noodles to the water and cook until the noodles are done. Do not add the taste maker to it.
3. Once the noodles are cooked, drain the water and rinse them with cold water to stop the cooking.
4. Mix in the taste maker or 1 tsp Garam Masala, red chilli pwoder, salt and coriander leaves.
5. Add the chickpea flour or besan and mix until combined.
6. Add more salt and chilli powder if required.
7. Heat Oil in a deep pan for frying.
8. Divide the noodles into small portions.
9. Once the oil is hot, carefully dump the portions in the oil.
10. Fry on medium to high heat. Flip the pakodas once the lower side is partially set. Keep stirring the pakodas until all sides are browned and cooked. Remove from heat once the pakodas are crisp and golden brown.
11. Sprinkle chaat masala (optional).
12. Serve hot with ketchup.

If you liked this, you may also like:

Cucumber Pakoda

Veg Cutlet

Masala Vada

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Double Beans Masala

Have you ever left a thing for so long that you totally forget about it and then one sudden day it suddenly pop's back into your mind and then just won't let go? Long long question there. I'm usually like that around washed clothes. I absolutely dislike folding laundry and will procrastinate it until I can.

This Double Beans Masala recipe is exactly like that "IT" for me. I made it looong back in March. I made it, I clicked photos and I noted down the recipe diligently and I left it in drafts for 2 whole months. I cooked something else, and blogged about them and somehow this Double Beans Masala just sat there sadly in the "Drafts" folder of Blogger.

Today, I finally decided it's high time I empty out my drafts. I need to get those 15 recipes out to the world.

I'm not sure if these beans are really double beans. I googled "Pink double beans" and what ended up in the image results looked exactly like what I had. So I guess it is just a variety of double beans.

This Double Beans Masala recipe is very versatile. It is basically beans cooked in a masala gravy. You can adapt it to any beans you have available - use chickpeas, pinto beans, black eyed peas, it will end up being just as delicious.

The beans are just one part of the curry, the masala gravy is the other. This is a very standard Indian masala gravy made with the basic - onion, tomato, ginger, garlic and some spices. Just puree the onions and tomatoes, fry them up and allow it to cook on low flame. Add the spices and VOILA, your masala gravy is ready. Add anything you like to it - beans, peas, paneer, tofu

The Kitchen King masala is a magic spice blend available in the market. It is my absolute FAVORITE spice blend or masala powder for the time being. I use it in anything and everything. I was never a big fan of Garam Masala and am soooo happy to have found this Kitchen King masala. I highly recommend it, but if you cannot find it, add Garam Masala, it goes just as well.

This curry taste best with any kind of bread - chapati, roti, naan or just plain old white bread. But you can have it with rice as well. Just add more water to loosen it.

Double Beans Masala

Double Beans Masala is a semi dry curry made using fresh double beans, basic Indian spices and fresh tomatoes. Vegan and Gluten free.

Recipe Type:  Side
Cuisine:         Indian
Prep Time:    15 minutes
Cook time:     45 minutes
Yield:             Serves 2

Ingredients:

1 cup of fresh Double Beans
1 Onion
1 Tomato
1-2 Garlic cloves
1/2" piece of Ginger
1/2 tsp of Turmeric Powder
1/2 tsp of Red Chilli Powder
1/2 tsp of Kitchen King Masala or Garam Masala
3 tsp of Oil
Water
Salt to taste
A handful of fresh Coriander leaves

Method:

Pressure cook the double beans with 1 cup of water and 1/2 tsp of salt until it is done. It takes only 1-2 whistles or around 5 minutes. Overcooking will make the double beans mushy.
Grind together the onion, tomato, ginger and garlic into a fine puree. Add a little water if needed.
Heat the oil in a pan and add the cumin seeds.
Once they brown, add the onion-tomato puree and fry on low heat for 8-10 minutes.
Add all the spices and double beans and mix well.
Add salt.
Add water to achieve the desired consistency.
Allow the beans to cook with the masala for 3-5 minutes on low heat.
Garnish with finely chopped coriander leaves and serve with rotis.

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Rajma Chawal or Red Kidney Beans Masala with Rice

Rajma Chawal is red kidney beans cooked in a masala made from onion, tomato and some spices served over a bed of white rice.

Haaapy Wednesday....

I'm not entirely sure about my feelings for Wednesday, the optimist in me says the week is half done and the cynic in me says there are still TWO days left to go... Either way, it calls for a treat, don't you think so?

I've had a hectic time going on. It was pretty much work work work until Sunday where I worked for a full day on the blog.Yes, an ENTIRE day. Raj just did his stuff and I did mine. Sis cooked up lunch and we just ate Masala Puri - a local street food for dinner. I redesigned a lot of stuff around on the blog on Sunday. Tried different templates, but finally decided HTML isn't my cup of tea. Too much effort, so reverted back to my old template and just updated the layout. The awesomely beautiful weather totally helped the non-working-yet-working Sunday I had. Such heavy lashing rains and melodious songs on YouTube. Have I mentioned, I absolutely LOVE rains.

And then back to the work work work grind from Monday. So it is finally mid week and I deserved my treat I believe. Something delicious, yet quick to make. When I'm stressed out, I always make rice. On other days, I'm not usually a big fan of rice. I stick to rotis (wholewheat flatbread). But I think it is that starchy comfort I seek in rice when I'm all drained out. And what goes well with Rice - RAJMA...   Rajma Chawal in simple English words is Beans and Rice. Beans and Rice, now that's a world famous combo.

I highly recommend using Basmati rice here. The long grains and the fragrance of Basmati makes any simple dish also seem special. But I was out of Basmati. So I had to make do with regular short grain rice. But I highly highly recommend Basmati. Did I mention that already?

Have you ever fried onions and garlic in oil? Or at least been around when someone else was frying it? Doesn't it just smell AMAZING? That aroma always makes me hungry, even after I've just had a big meal. Well, this Rajma Chawal is a treat for the nose too with the frying-of-onion-and-garlic. It is the perfect appetite builder. So I am not responsible for munching on those banana chips while cooking, it was the onions.

I've pretty much used the same recipe in the past to make black bean soup. Just replace the red kidney beans with the black ones and you are done. So if you want to skip the rice, although I suggest you try this famous marriage of flavors, you can have the Rajma just as a regular spiced soup with some crusty bread to mop it up.

Rajma Chawal or Red Kidney Beans Masala with Rice

Red kidney beans cooked in a masala made from onion, tomato and some spices served over a bed of white rice.

Recipe Type:  Main
Cuisine:         North Indian
Prep Time:    20 minutes
Cook time:     45 minutes
Yield:             Serves 2

Ingredients:

Rajma:

2 cups cooked Red Kidney Beans or Rajma (see note if using dried beans)

2 Tomatoes

1 large Onion

1-2 cloves Garlic

1/2" piece of Ginger

2 tsp Cumin Powder or Jeera powder

1 tsp of Coriander Powder or Dhania Powder

1/2 tsp of Garam Masala

1 tsp of Cumin seeds or Jeera

1 tsp Sugar or Jaggery powder

1 tbsp of Kasuri Methi (Optional)

4 tsp of Oil

Salt to taste

Water

A handful of coriander leaves for garnish

Chawal:

1 cup of Rice (preferably Basmati)

2 cups of Water

Method:

Chawal:

Wash the rice twice with sufficient water.
In a deep pan, bring 2 cups of water to boil.
Once it comes to a rolling boil, add the washed rice and cover and cook until the rice is done.
Drain out any excess water.
Alternatively, pressure cook the rice for around 2-3 whistles or 8-10 minutes after the pressure builds up to cut the rice cooking time into half.

Rajma:

Heat the oil in a pan and add the cumin seeds.
Grind together the onion, ginger and garlic and add to the pan.
Fry the onion paste until it turns slightly brown or for about 3-4 minutes.
Grind the tomato into a puree.
Add the tomato puree to the pan and mix well. Fry for 2-3 minutes.
Now add all the spice powders and 1 cup water and allow it to simmer on low heat for 4-5 minutes. If you used dried beans and cooked it yourself, then instead of plain water, you can use the water in which the beans were cooked in.
Add the cooked beans, salt and sugar or jaggery and cook for another 2-3 minutes.
Add the kasuri methi and mix well. 
Garnish with fresh coriander leaves and serve with rice.

Note

If using dried red kidney beans or rajma like me, then soak 1 cup of dried beans for 8-10 hours.

Drain out the water.

In a pressure cooker or a deep pan, add the soaked beans and add enough water to cover the beans and a little more. 

Add salt and cover and cook until the beans are done but not mushy.

I cooked in the pressure cooker, so after the first whistle, I lowered the heat and allowed it to cook for 15 minutes.

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Rose Lassi

Rose are red... Violets are blue... and then something something something...

Well, all I care about right now are roses. Hubby dearest got me a couple of long stemmed dark pink Roses yesterday. Ain't I the lucky one?

Whoever discovered that Roses were edible contributed a lot to this recipe of mine. I love roses. Especially in food. I love Rose biscuits. I'm always ready to share a plate of butter Gulkand with fruits and ice cream. I am a die hard fan of Falooda. Cold rose milk with fluffed up basil seeds and a big scoop of Vanilla ice-cream - PERFECT! Well, that's a recipe for another day. Watch out, it may be coming soon, this summer.

But today is not that day. Today is the day to celebrate the Rose Lassi.

Many many years ago, when I was in college, my Mom and I spent a summer just having home made Lassi. We always had yogurt (curd) at home being South Indians. At 7 pm, after a hard days work, while my mom rested, I'd bring out the blender - chuck in some yogurt, sugar and ice and make us glasses of Lassi. We'd enjoy sipping it slowly while relaxing on cane chair in the sultry summer of coastal Goa. I remembered her fondly when I made this Rose Lassi.

Lassi is awesome on it own, without any fruit or flavouring. But the rose syrup takes the humble Lassi to a fantastically new level. And it is just as easy to make as the original Lassi.

To make Rose Lassi, all you need are 4 ingredients - Yogurt, Rose Syrup, Sugar and Water or Ice cubes. If you like it really thick like the Punjabis, skip the water. It is creamy, it is Rose-y, it is definitely a WINNER.  

Rose Lassi

Rose Lassi is a rose flavoured yogurt based summer drink popular in North India.

Recipe Type:  Drink
Cuisine:          North Indian
Prep Time:     0 minutes
Cook time:     10 minutes
Yield:              3-4 Glasses

Ingredients:

2.5 cups thick Yogurt (Curd or Dahi)
4 Tbsp Rose Syrup
4-5 tsp of Sugar
1 cup Water
Ice cubes
Finely chopped Pistachios or Almonds for garnish (Optional)

Method:

Blend together yogurt, rose syrup, sugar and ice cubes. I started with 2 Tbsp of rose syrup and 3 tsp of sugar. I increased it later according to my liking. I suggest starting with less and then increasing according to how sweet you want it to be. Don't forget the rose syrup is sweet too.
Add water if it feels too thick.
Garnish with finely chopped dry fruits.

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