Sunday, 3 July 2016

Hyderabadi khatti Dal ,Khatti Dal Hyderabad style

Mention of hyderabad makes me nostalgic , today another recipe from hyderabadi cuisine that is hyderabadi khatti dal

this khatti dal is a popular lentil recipe made from split pigeon peas or arhar dal or toor dal
the word ‘khatti‘ translates to ‘sour’ in english. so the exact translation of ‘khatti dal‘ will be ‘sour lentils’.

Hyderabadi Khatti Dal is kind of like a lentil soup with a slight tangy flavor due to the addition of tamarind concentrate

this khatti dal goes well with basmati rice, jeera rice, chappati or rotis.


1 Cup Tuvar dal (Yellow lentils)/Masoor Dal (Red Lentils)
1 Tomato (finely chopped)
½ inch  Ginger
2 garlic crushed
1 tbsp Red chilli powder
pinch Turmeric powder

other ingredients
1 tsp coriander powder/dhania powder
2-4 green chillies finely chopped
Raw Tamarind juice (imli ka khata)/Lemon juice
1/4 tsp turmeric
Salt – to taste

For seasoning (Baghar)
4 tbsp Oil
1 tsp Cumin seeds
1 tsp Black mustard seeds
6-8 Garlic Cloves smashed
2 Dried Red chilliies 
6-8 Curry Leaves
pinch hing

For Garnish

Coriander leaves (finely chopped )

Method :

1. In a pressure cooker add tuvar dal  tomato,ginger, garlic paste red chilli powder & turmeric powder.Let pressure cook for about 8-9 whistles until the lentil is tender(paste).mash the dal with a madani, wooden spoon or hand blender till smooth.

2.Then in a large saucepan at medium heat ,add the lentil paste,imli ka khata,coriander powder, green chilli,salt to taste, curry leaves along with salt.stir in the ¾ or 1 cup water .

3. keep the dal on a low flame and simmer for 8-10 minutes till the raw aroma of the tamarind goes away and the all the flavors have blended well and the dal has reached a medium consistency.cover and keep the cooked dal aside.

4.heat oil in a small frying pan. crackle the cumin seeds first.then add the garlic and fry for 4-5 seconds. add the dry red chilies, curry leaves and asafoetida.fry till the red chilies change their color and the curry leaves become crisp.
pour this tempering and stir.cover and keep aside the khatti dal for 5-6 minutes for the flavors to mingle.

5 Garnish with coriander and serve with basmati rice

Friday, 27 May 2016

Aloo Black Chana Chat recipe |Alu kala chana chaat

when you have a yummy ,chatpata  and a healthy  homemade chaat in your hands, why to go to chaat stalls to eat it out?

yes you are right today back with another chat recipe namely ALOO BLACK CHANA CHAT.

 Aloo Black Chana Chaat is oil free and a great snack to have as a salad or as tea time snack.

This fantastic chaat surprisingly does not call for curd or yogurt like others chaat do but is blended well with sweet and tangy tamarind chutney to give a tickle to the taste buds. Sweet and green chutneys are an integral part of most chaat recipes which enhances the flavours of the chaat.

Aloo black Chana chaat is a very popular Indian street food where Aloo means Potatoes and Chana means the chickpeas or garbanzo beans and chaat means snack.
Normally you find this variety of snack prepared more often on the streets of North India.

I had tasted this one of the local restaurants in mumbai ,thats when i decided to simulate in my kitchen and result was mindblowing.
you can assemble this in minutes if you have boiled white chana(chickpeas or chole in hindi),boiled potatoes and chat chutneys ready in your kitchen.

I have added three chutneys:
◾green chutney
◾sweet tamarind chutney
◾spicy red chili garlic chutney

If you are short of time to make chaat chutneys, then just add the spice powders and still enjoy the chaat but in that case squeeze some lemon juice while serving.

the recipe can also be made into a salad. just add some grated carrots, cucumber,boiled corn, beetroots, zucchini to the chaat. skip the papdi and sev, if serving as a salad.


½ cup dried black chickpeas or 1.5 to 2 cups cooked black chickpeas/ kala chana/ brown chole
2 medium potatoes/aloo
1 small onion, chopped
1 small tomato chopped
1 green chill sliced
2 to 3 tbsp chopped coriander leaves/dhania patta
mint coriander green chutney as required
sweet chutney as required
red garlic chili chutney as required
chaat masala as required
roasted cumin powder as required
some chopped coriander leaves
a few crushed papdis
yellow sev as required
salt as required
lemon juice as per taste


1.Cook and boil potato, peel and cube it into bite sized pieces.

2 soak  dried brown chickpeas overnight in enough water. drain very well. pressure cook the black chickpeas in 2 cups water and ¼ tsp salt till they are completely cooked. when the pressure settles down on its own, open the lid and strain the chickpeas. let them  come to room temperature.

3.To the chickpeas, add chopped boiled potatoes.add green chutney, tamarind chutney and red chili chutney as per your taste preferences.

4.add ¼ cup finely chopped onions and ¼ cup finely chopped tomatoes.mix everything very well.

5.Place a portion of the kala chana chaat on a serving plateor bowl .sprinkle a pinch or two of chaat masala, roasted cumin powder and black salt/regular salt as required.

6.sprinkle some crushed papdi on top.sprinkle some sev on top.lastly add a touch of chopped coriander leaves. drizzle some lemon juice .serve aloo chana chaat immediately.


Aloo black chana chaat can be served at room temperature or chilled. if serving chilled, then add the crushed papdis, sev and coriander leaves while serving.
You can alternatively use white channa (chole) too.
This can be served as salad too skipping the chutneys alone
instead of boiled aloo you can use leftover aloo sabji too

Thursday, 26 May 2016

Green Peas Mint Masala Gravy,Pudina Matar Masala,Fresh peas mint curry,

Fresh Green Peas / Matar are abundantly available in the winter season . I had prepared lots of recipes using fresh peas like dry curries,tikkis,parathas and various gravies using green peas.

This fresh peas  minty gravy was in my to do list since a long time
In Kannada this Pudina Peas gravy  is called 'Hasi Batani Kaalu Gojju' where 'Hasi Batani Kaalu' stands for 'Fresh Peas' and 'Gojju' is typically a South Indian style 'Gravy'.

This green peas mint gravy is really refreshing and a very delicious gravy.This is a typical south Indian gravy which is really delicious and is well balanced with the sweet fresh peas spiced up in the aromatic mint gravy

Recipe source :chef and her kitchen. I have followed exact recipe with few minor changes in the original recipe
I strongly recommend you to try this with fresh green peas atleast once


1.5 cups fresh shelled Green Peas
1 cup loosely packed fresh Mint leaves
1/2 cup loosely packed  fresh Coriander leaves
1/4 cup grated fresh Coconut
7-8 Green chillies(adjust the quantity)
half inch ginger , 2 cloves garlic
1 tbsp Fried gram ( i didnt use it)
Lemon  juice squeezed of a half lemon
1/2" Cinnamon
2-3 Cloves
a sprig of Curry leaves
1/2 tsp Mustard seeds
2 tbsp Oil
Salt to taste


1. Grind mint leaves with coriander leaves,grated coconut,fried gram,cinamom,cloves ,ginger ,garlic and  green chillies to a smooth paste.Open the mixer jar and keep otherwise you will loose the green color if it is closed for long.

2 Microwave the fresh green peas for 3-4 mins with a pinch of sugar.This will make sure the peas retain their green color through out the cooking process.Drain and keep them aside.
3 Heat oil in the kadai and crackle mustard seeds and add hing let them splutter.Add curry leaves and boiled and drained fresh green peas and fry for 2-3 minutes.
4 Add ground mint masala and fry the masala for 5-6 mins until the oil leaves the edges and the raw smell disappears.
5 Add 1 cup of water and salt to it and mix well and let it simmer for another 5 mins. cover it with lid slightly so that the gravy does not splutter outside.Do not cover the kadai/pan completely with the lid otherwise you will loose the lovely green color of the gravy.Switch off the flame and add lemon juice to it and mix well.

6 Serve it hot with triangular Chapati or even Jeera rice.

Thursday, 12 May 2016

Kasuri Methi Paratha Recipe ,Dried fenugreek leaves parathe

sometimes simple small things give us happiness ,Like these Kasuri Methi Parathas, which are extremely simple and make for the most wonderful breakfast or dinner.

kasuri methi means dried fenugreek (methi) leaves.

you can make kasuri methi easily at home too,though it is easily avialable in market .i had made this paratha with skp chicken curry.

you can enjoy it with chole,paneer butter masala or even with plain curd and pickle.

i equally enjoy methi paratha and methi thepla ,but when you are running short of fresh methi ,the kasuri methi comes to your rescue ..try it and it will be a regular item in your lunch box....

i have kept spices minimum as i wanted a dominant flavour of methi ,but you can add any spices of your liking like garam masala,coriander cumin powder ,pinch of turmeric or red chilli powder ..


Wheat flour (Atta) - 2 cups
Kasoori methi - 3/4 cup
green chilli chopped - 2-3 or Red chilly powder - 1/4 tsp
Turmeric powder - 1/8 tsp (optional - i didnt add as i wanted my parathas to be whitish in colour)
Ginger grated - half inch
pepper powder - 1/4 tsp
amchoor powder /chat masala - 1 tsp
oil /ghee  - 1 tsp
Salt - to taste
Water - to knead into a dough

other ingredients
oil /ghee to roast - as needed
flour for dusting


1.Mix all  ingredients together in a bowl.Add just enough warm water to make into a dough which is smooth (but not sticky).
2.Keep aside for 10 minutes.Divide the dough into 8-10 balls.

3.Roll out each dough ball into a circle of about 6-7 inches diameter,use some flour for dusting while rolling paratha .Heat a griddle and place paratha on the hot griddle.

4.Cook until light brown spots appear on the first side.Flip the paratha over and cook until the second side is cooked, and light brown spots. now again flip paratha and Drizzle a bit of ghee/butter/oil if needed on both sides and serve in plate

5.if not serving immediately, put in a caserrole .serve with pickle,curd and any spicy chicken curry or paneer curry

1. can replace kasuri methi with ,fresh methi leaves in that case use 1.5 cups methi leaves.

2. i have kept spices minimum as i wanted a dominant flavour of methi ,but you can add any spices of your liking like garam masala,coriander cumin powder ,pinch of turmeric or red chilli powder ..