Moong Dal Cheela (Split Green Gram Pancakes / Crepes)

          Today let me share some delicious and nutritious Cheelas / Pancakes made out of moong dal (split green gram). They are a North Indian speciality and are usually served with chutney, pickle and a paneer stuffing which is optional. But it also goes well with any side dish.

          These cheelas are healthy, low in fat and good for diabetics. Besides breakfast, they can also be had for lunch / dinner or as a lunch box meal too. So check out an easy step by step pictorial recipe to prepare them.

• 1 cup moong dal (split green gram)
• 1" ginger
• 2 green chilies
• handful of coriander leaves, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. cumin powder
• 1 tsp. coriander powder
• 1/4 tsp. asafoetida
• 1 tsp. cumin seeds
• 1 tbsp. lime juice
• 1/2 tsp. red chili flakes
• oil to shallow fry

          Soak the moong dal in sufficient water overnight. Grind along with ginger, green chilies and some water till smooth.

          Add rest of the ingredients (except oil) and mix well. Adjust water accordingly. The batter should be of pouring consistency, just like a dosa batter. Keep aside for 15-20 minutes.

          Heat a non-stick tawa / griddle and drizzle some oil. Sprinkle some water and after it sizzles off, wipe dry with a kitchen towel.

          Now pour a ladleful of the batter and spread into a circle with the back of the ladle. Drizzle some oil around the edges and over the cheela.

          Cook on one side for 2 minutes or till done before flipping it over to be cooked the other side. Transfer to a serving plate. 

          Prepare similar cheelas with the remaining batter and relish with any with any side dish, chutney or pickles. 

                Soak moong dal overnight. Grind with ginger, green chilies & some water.

                                 The ground batter.....

                 Add rest of the ingredients (except oil) & mix well. Keep aside for 15-20 min.

                       Heat a non-stick tawa & pour a ladleful of the batter & spread into 
                       a circle with back of the ladle. 

                                 Drizzle some oil around & over the cheela. 

                  Cook on one side for 2 min. or till done before flipping it over to be cooked
                  the other side. Transfer to a serving plate. 

                                Relish with any with any side dish, chutney or pickles. 

Mixed Dal Palak Cheela (Mixed Lentils Spinach Pancakes)

       
         Some protein rich breakfast is an ideal way to start your day. So here are some delicious and nutritious Cheelas / Pancakes made out of some mixed lentils and spinach. These cheelas are healthy, low in fat and good for diabetics. 

          Besides breakfast, they can also be had for lunch / dinner or as a lunch box meal too. They are a North Indian specialty and are usually served with chutney, pickle and a paneer stuffing which is optional. So check out an easy step by step pictorial recipe to prepare them. 

• 2 tbsp. masoor dal (red lentils)
• 2 tbsp. urad dal (split black gram)
• 2 tbsp. moong dal (split green gram)
• 2 tbsp. chana dal (Bengal gram)
• 2 tbsp. tuvar (split pigeon pea lentil)
• 1" ginger
• 2 green chilies
• 2 cups spinach, chopped
• 2 tbsp. coriander leaves, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. cumin powder
• 1 tsp. coriander powder
• 1/4 tsp. asafoetida
• 1 tsp. cumin seeds
• 2 tbsp. fried onions
• 1 tbsp. lime juice
• oil to shallow fry

          Soak the lentils in sufficient water overnight. Grind along with ginger, green chilies and some water till smooth.

          Add rest of the ingredients (except oil) and mix well. Adjust water accordingly. The batter should be of pouring consistency, just like a dosa batter. Keep aside for 15-20 minutes.

          Heat a non-stick tawa / griddle and drizzle some oil. Sprinkle some water and after it sizzles off, wipe dry with a kitchen towel.

          Now pour a ladleful of the batter and spread into a circle with the back of the ladle. Drizzle some oil around and over the cheela.

          Cook on one side for 2 minutes or till done before flipping it over to be cooked the other side. Transfer to a serving plate. 

          Prepare similar cheelas with the remaining batter and relish with any side dish, chutney or pickles. 

                                  Take 5 types of lentils & soak in sufficient water overnight.

                                  Grind with ginger, green chilies & some water till smooth.

                                   The ground paste.

                       Add rest of the ingredients (except oil) & keep aside for some time.

                    Pour a ladleful of the batter & spread into a circle with back of the ladle. 
                    Drizzle some oil around & over the cheela.

                                  Relish with any side dish, chutney or pickles. 

Ragda Samosa Chaat - Savoury Street Snack

          Chaats are of different types and forms and happens to be one of my favourite snack. They are yummy, light on the stomach and extremely tongue tingling. The ingredients can be mixed and matched to dish out this delicacy. Today I would like to share a delicious RAGDA SAMOSA CHAAT, where the Ragda is a white peas curry. 

          To this, some crumbled samosa is added, topped with some spicy, sweet and tangy chutneys, onion, tomato, sev, some dry spices and coriander leaves. They are relished as a tea-time snack, as a light dinner or anytime of the day. So check out the step by step pictorial recipe to prepare it.

Ragda....

• 1 cup dry Yellow / White Peas, soaked overnight
• pinch of baking soda
• 2 tbsp. oil
• 1 onion, chopped
• 1 tsp. ginger-garlic paste (opt)
• 1 tomato, pureed
• 1 tsp. tomato paste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. roasted coriander-cumin powder
• 1/2 tsp. garam masala powder
• salt to taste
• 1 tbsp. coriander leaves, chopped

Chaat.......

• 2-3 samosa, roughly crumbled
• 1 onion, chopped
• 1 tomato, chopped
• 1-2 fresh red / green chilies, chopped
• handful of coriander leaves, chopped
• 2-3 tbsp. roasted peanuts
• 2-3 tbsp. mixture farsan
• 2-3 tbsp. fresh grated coconut
• 1/2 cup sev (fried gram flour noodles)
• sweet tamarind chutney as required
• mint-coriander chutney as required
• beaten yogurt as required
• salt to taste
• red chili powder to taste
• chaat masala to taste
• roasted cumin powder to taste 
• lime juice as required
• chopped coriander leaves as required

         Ragda ......Boil the soaked peas in 2 1/2 cups water, turmeric powder and a pinch of baking soda for 2-3 whistles.

          Heat oil in a pan and sauté the onion till light brown. Add the ginger-garlic paste and all the dry spices (except salt) mixed with little water. Fry on low flame till oil separates.

         Add the tomato puree and tomato paste. Continue to fry till dry. Add the boiled peas, salt and 3/4 cup water if required. 

           Cover and simmer till the gravy thickens. Add the coriander leaves and mix well. Keep aside.



To assemble the chaat......

          For serving, pour a cupful of the prepared ragda in individual bowls. Then arrange the samosa first.

          Top it up with the onion, tomato and chilies, followed by the tamarind chutney, green chutney and yoghurt.

          Next add all the dry spices, followed by some sev, peanuts, fresh coconut, farsan, chopped coriander and lime juice. Relish as an evening tea-time snack or as and when desired.

                                  Ingredients needed for the chaat.

                                 Ingredients needed for the chaat.

                                  For serving, pour a cupful of ragda in individual bowls. 

                                  Then arrange samosa first. 

                                 Top it up with onion, tomato & chilies.

                                 followed by tamarind chutney, green chutney & yoghurt. 

                 Add all dry spices, followed by some sev, peanuts, coconut, farsan, lime juice
                 & coriander leaves. Relish as a tea-time snack or as & when desired.

Samosa Chaat (Savoury Snack)

          Chaats are savoury snack and in general is one of my favourites. It is enjoyed by young and old alike. So here is my version of a SAMOSA CHAAT, which is very easy and simple to prepare if you have any leftover chole or samosa. It just needs a wee bit of assembling.

          So get going and dish out this amazing Indian street food that is spicy, sweet and crunchy. As they say - waste not, want not! Enjoy this mouth watering delicacy in the comfort of your home with family and friends. They can be had as a tea-time snack, appetizers, as a light dinner or anytime you desire. So check out the step by step pictorial recipe to prepare it.

• 2-3 samosas, roughly crushed
• 1 onion, chopped
• 1 tomato, chopped
• 1-2 fresh red / green chilies, chopped
• handful of coriander leaves, chopped
• 2-3 tbsp. roasted peanuts
• 2-3 tbsp. mixture farsan
• 2-3 tbsp. fresh grated coconut
• 1/2 cup sev (fried gram flour noodles)
• sweet tamarind chutney as required
• mint-coriander chutney as required
• beaten yogurt as required
• salt to taste
• red chili powder to taste
• chaat masala to taste
• roasted cumin powder to taste 
• lime juice as required
• chopped coriander leaves as required

          On a plate, arrange the crushed samosa first and top it up with the tamarind chutney, green chutney and yoghurt. Then add the onion, tomato and green chili.

          Next add all the dry spices, followed by some sev, peanuts, coconut and farsan. Again drizzle some more chutneys and yoghurt.

          Add some chopped coriander and lime juice to the finished product and relish as an evening tea-time snack or as and when desired.

Chop onion, tomatoes, fresh chilies & coriander leaves. You also

 need lime.

Keep some sev, farsan, roasted peanuts & fresh grated coconut ready.

                                  On a plate, arrange crushed samosa first.

                                 Top it up with tamarind chutney, green chutney & yoghurt. 

                                  Then add onion, tomato & green chilies.

                            Add dry spices, followed by some sev, peanuts, coconut & farsan. 

                                  Again drizzle some more chutneys & yoghurt.

                   Add chopped coriander & lime juice. Relish as a tea-time snack or as and 
                   when desired.

Koi Macher Shorshe Jhol (Climbing Perch Fish Curry - Bengali Style)

          Hi there, Today I prepared a very popular Mustard fish curry. Made with 'Koi Maach', also known as 'Climbing Perch Fish' in an onion-ginger-garlic-tomato-mustard gravy. Traditionally it is cooked in mustard oil for an authentic touch and flavour. Eggplants are added to this gravy, which is best relished with plain steamed rice. 

         Any other veggies like cauliflower, potato, raw papaya, raw banana, etc. can also be added as a substitute. The gravy can be thick or thin according to individual preference. You can make use of any other fish too, for this recipe. So all the fish lovers, go ahead and give this recipe a try and i'm sure you will love this delicacy.

• 2 Koi fish, cleaned, washed & drained
• 3 tbsp. mustard oil
• 1 tsp. panch phoron
• pinch of asafoetida (opt)
• 1 onion, chopped
• 1" ginger
• 2-3 garlic cloves
• 1 tomato, chopped
• 1/2 cup coriander roots (opt)
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1/2 tsp. roasted cumin powder
• 1-2 green chilies, slit
• 1 tbsp. kasundi / mustard paste
• 1 tsp. raw mustard oil
• 1 tbsp. coriander leaves, chopped

          
          Marinate the fish with a pinch of turmeric powder, red chili powder and salt for 10 minutes.  Heat oil in a pan and fry the fish on both sides till light golden in colour. Drain and keep aside.

          Grind the onion, ginger, garlic, tomatoes and coriander roots into a fine paste. Keep aside. Temper the same oil with panch phoron and asafoetida. Saute for a few seconds and then add the ground paste.

          Fry on a medium flame till the oil separates. Add all the dry spices and kasundi / mustard paste. Mix well and add 1 cup water. Bring it to boil. 

          Slowly drop in the fried fish and the slit chilies. Simmer for 4-5 minutes. When done, add the mustard oil and switch off the flame. Garnish with coriander leaves and serve with steamed rice.





Note...
1.  If using homemade mustard paste, please grind along with one green chili, pinch of salt and turmeric powder. This will avoid it from turning bitter.