Chhole Chaat Recipe | Chickpea Salad [Video]

Chhole Chaat or Chickpea Salad recipe with video instructions. Chhole Chaat is a simple, quick and delicious salad made with boiled chickpeas and a handful of ingredients. Spicy, tangy and super delicious, perfect for weeknight dinners and Summer lunches. Chhole Chaat is vegan, plant-based and gluten-free. It can be adapted to a Jain diet.

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I literally spent the second half of the 90s eating this salad and hiding it from my parents.

My school did not have a playground, which wasn't much of an issue for someone like me who hated outdoor activities. Give me a book any day. But the school authorities didn't think like me and felt we needed to play sports. Arrrghhh. Yes, so they leased out grounds at a walkable distance from the school and we were mandated to participate in all the games for our age group.

I especially disliked the sports week which culminated into a Sports Day that included parents and relatives coming to watch the finals. The only highlight of the sports week was this Chhole Chaat. I know, I took a long time to reach the point. So on the way from the school to the ground was the children's park and this old man sat outside it with a big cane basket. He shouted "Bhel Bhel" as we walked by and how could we not sample it. He used the black chana mostly and not these white Kabuli Chana or Chickpeas. He would put the chana in a disposable bowl made of dried leaves along with onions, tomatoes, some black colored spices (I now assume this was the chaat masala, black salt, and cumin powder), and a generous squeeze of lime. It was the best salad/snack I had ever eaten - spicy, tangy, and just plain delicious. More so, cause we ate it secretly. Our parents would forbid us to eat from street vendors due to concerns of hygiene, but I believe it just helped us build our immunity.

This Chhole Chaat is trying to replicate that delicious "Bhel" or chaat that I ate in the 90s. The only difference is I used Kabuli chana or chhole or white chickpeas as against the black chana that the street vendor used. But it is still equally delicious.

This Chhole Chaat makes for a perfect weeknight dinner when you want something healthy and yet do not want to slog over the stove for hours. In fact, this does not require the stove at all if you have preboiled chickpeas. I usually soak dried chickpeas and boil them over the weekend as a part of my meal prep for the week. This Chhole Chaat also carries well in a lunch box and makes for a good cold lunch on a hot Summer afternoon. I eat it as an evening after-work snack at times too.

Suggestions to fit other diets:

• To adapt the recipe to suit a Jain diet, skip the onions and onions. Capsicum, cucumber and/or sweet corn can be added instead.

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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Chhole Chaat Recipe | Chickpea Salad

Chhole Chaat is a simple, quick and delicious salad made with boiled chickpeas and a handful of ingredients. Chhole Chaat is vegan, plant-based and gluten-free. It can be adapted to a Jain diet.

Recipe Type:  Salad
Cuisine:            North Indian
Prep Time:     15 minutes
Cook time:     0 minutes
Total time:     15 minutes
Yield:                Serves 2

Ingredients:

4 cups Chickpeas, boiled
1 large Onion, finely chopped
1 Potato, boiled and chopped
1 Tomato, finely chopped
1 Green Chilli, finely chopped
2 Tbsp Coriander leaves, chopped
1-2 tsp Cumin Powder
1 tsp Chaat Masala
0.5 Lime
Black salt to taste
Salt to taste

Method:

1. Add the chickpeas, onion, tomato, potato, green chilli and coriander leaves to a large bowl. If you don't want a spicy salad, skip the chillies. Alternately, it can be replaced with red chilli powder or paprika.
2. Add black salt, salt, cumin powder, chaat masala and lime juice to taste.

3. Mix well and serve.

If you liked this, you may also like:

Pindi Chhole

Chhole Pulao

Ghugni Masala

South Indian Chana Masala

Amritsari Chhole

Roasted Chickpeas

Roasted Salad

Cauliflower Summer Bowl

Millet Salad

Read more ...

Chhole Pulao | Chickpea Pilaf [Video]

Chhole Pulao is a spicy rice main made with chickpeas or kabuli chana. This vegan and gluten-free rice is made by cooking fragrant Basmati rice with a spicy tomato based masala and boiled chickpeas.

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Chhole Pulao - a combination of two of my favorite dishes - chhole and pulao, now encompassed into one dish! Growing up, this was our Sunday lunch (mostly). My mom made her famous Pulao and Chhole on Sundays and on special occasions. It was a family favorite. The idea of combining both and making one dish originated from Instagram. A long time ago, one of my favorite Instagrammers, thegutlessfoodie posted her meal of a Chhole Pulao, albeit without chickpeas in there. I loved the idea and took on to making this dish. It has been a success. 

This Chhole Pulao simply put, is made by cooking a dry version of our regular Chhole or chickpea curry and mixing in cooked Basmati rice. It is an easy to make meal and it can be prepped well in advance. You can cook the chickpeas a few days ago and store them in the fridge, for an even easier approach, just buy canned chickpeas. The Basmati rice also can be cooked in advance and stored in the fridge. You can also make it with leftover rice, any variety you have. I personally like cooking the masala fresh, because it really doesn't take much time, but you can also make this in advance and on the day of the meal, just combine the three.

For the past two weeks, I have been stressed with very little time at my hands to cook a meal. It is at times like this, that recipes like Chhole Pulao come very handy. As far as I prep everything on the weekend, the weekdays seem easier.

Since the Chhole Pulao is a carb-heavy dish, so it ends up satiating you. I call it comfort food. Chhole Pulao is a plant-based meal that fits well into the Vegan lifestyle. It can be served as a main dish at festivities and celebrations. 

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! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Chhole Pulao Recipe | Chickpea Pilaf Recipe

Chhole Pulao is a spicy rice main made with chickpeas or kabuli chana. This vegan and gluten-free rice is made by cooking fragrant Basmati rice with a spicy tomato based masala and boiled chickpeas. 

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     15 minutes
Cook time:     45 minutes
Total time:     60 minutes
Yield:                Serves 2

Ingredients:

1 cup Chickpeas, boiled
0.75 cup raw Basmati Rice
0.75 cup Tomato Puree
2 Onions
2 Tbsp Oil
1 Tbsp Ginger-Garlic Paste
1 tsp Cumin seeds
2 Tbsp Chhole Masla
1 tsp Coriander Powder
2 Tbsp Kasuri Methi
Coriander leaves to garnish
Salt to taste
Water as required

Method:

1. Wash the Basmati rice 4-5 times until the water runs clear. Soak the Basmati rice in water for 15 minutes.
2. After 15 minutes, boil 1.25 cups of water with a pinch of salt. Drain the rice and add it to the boiling water. Cover and cook on low heat until the rice is cooked. Remove from heat and allow to cool.
3. Heat oil in a large kadhai and add in the cumin seeds.
4. Once the cumin seeds splutters, add in the sliced onions. Fry until the onions are golden.
5. Add in the ginger-garlic paste. Saute until fragrant.
6. Add in the chhole masala and the coriander powder and stir fry for 1-2 minutes.
7. Add in the tomato puree and cook on low heat until the liquid evaporates and the masala thickens.
8. Add salt to taste and mix well.
9. Add the cooked Basmati rice. You can also use any leftover rice instead of Basmati rice.
10. Mix well until completely combined. You can adjust seasoning at this stage.
11. Sprinkle kasuri methi and mix well.
12. Remove from heat and garnish with fresh coriander leaves.
13. Serve hot with raita.

If you liked this, you may also like:

Methi Rice

Tava Pulao

Chana Masala

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Lauki Kofta Biryani Recipe | How to make kofta biryani [Video]

Lauki Kofta Biryani is a spiced vegan rice dish made with fried dumplings of bottle gourd (lauki), spices, mixed vegetables and fragrant long basmati rice.  Perfect for Sunday lunch!

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Wanna know a secret?

We NEVER eat biryani in restaurants!

At least, I may once in a blue moon, but Raj absolutely detests biryani from restaurants. But whip it up at home and he'll enjoy it. We are yet to find a restaurant biryani that hits all the right buttons for us. We usually find that restaurant biryanis are high on spice and low on flavor, either have no vegetables or have undercooked vegetables and like all takeout, extremely greasy. No wonder he abhors it, which is quite surprising for a lot of friends. Bangalore is almost Biryani Town, with at least 2-3 biryani outlets on every main road and here, there are people who won't even look at one.

So, once in a while, just to treat ourselves, I put on my chef's hat and cook up a biryani that suits our tastebuds and our sensitive tummies. I add spices for flavor but reduce the chilli powder, so we still taste flavor, but not get burned by the heat. I always add a lot of vegetables, because I simply love the different textures. And a Biryani isn't a Biryani for me if it is not made with fragrant Basmati rice. 

The story of this Vegan Lauki Kofta Biryani, goes back a few months, when I was irritated with Raj for being fussy during vegetable shopping. He kept rejecting all my choices of vegetables for the week, that I lost it and made him shop what he wanted for the whole week. In came the lauki or bottle gourd, one of my least favorite of the veggies. I'm not sure even he likes it. But there it was staring at me from my fridge for a week. And finally on a Sunday, when I was in a good mood, I decided this lauki deserved to be finally eaten and this Lauki Kofta Biryani was born. And since, I've made it multiple times and we've all had a hearty sunday lunch.

Lauki Kofta Biryani, as the name suggests, contains koftas or fried dumplings made from grated lauki. The water from the grated lauki is squeezed out and a few spice mixes are added for flavor. I added chickpea flour or besan and corn flour as the binding agent to make the koftas. You can add potatoes or breadcrumbs or even grated paneer. I've tried with Paneer and it gave me these amazing rich and chewy koftas. You can either shallow fry the koftas, pan fry the koftas or even deep fry them. If your kofta feels crumbly after cooking, add it to the biryani only while serving, instead of cooking it in the masala.

I added a lot of boiled vegetables to the Biryani, but you can skip it and let only the kofta shine. If you want to add vegetables, you can add cauliflower, beans, carrots, green peas, potato, or broccoli. Cut them chunky and cook them to your liking. I like my beans completely cooked, while my cauliflower still crunchy. 

Use aged Basmati rice to get the best results. I always cook my biryani rice with spices for added flavor, but if you don't have whole spices, you can give them a miss. Or if you want a change, you can also cook the rice with saffron for a richer feel. 

The masala made with onions and tomatoes is what imparts flavor to the biryani. A Biryani does take more oil than a pulao, don't skimp on it too much, it will impact the flavor. The oil is what ensures that the rice takes on the flavor of the masala. I used store bough biryani masala, you can grind whole spices to make your own too. 

Lauki Kofta Biryani can be prepped in advance too. The rice can be cooked a few days before and so can the masala. Vegetables too can be boiled in advance. I would only suggest making the koftas fresh.

Biryani tastes best when served with raita or salan. You can try this Boondi Raita to go with the Biryani,

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! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Lauki Kofta Biryani

Lauki Kofta Biryani is a spiced vegan rice dish made with fried dumplings of bottle gourd (lauki), spices, mixed vegetables and fragrant long basmati rice.

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     30 minutes
Cook time:     60 minutes
Total time:     90 minutes
Yield:                Serves 3-4

Ingredients:

For the Lauki Kodta

1 Bottlegourd
3-4 Tbsp Besan (chickpea flour)
1 Tbsp Cornflour
0.5 tsp Garam Masala
0.5 tsp Turmeric Powder
0.5 tsp Red Chilli Powder
Salt to taste
Oil to fry

For the Biryani

1 cup Basmati Rice
2 medium Onions, sliced
1 cup Tomato Puree
2 cups mixed boiled Vegetables (cauliflower, carrots, beans)
0.5 cup Coriander leaves, chopped
0.5 cup Mint leaves, chopped
1 Tbsp Ginger Garlic Paste
2 Tbsp Biryani Masala
0.5 tsp Turmeric Powder
1 tsp Shah Jeera (Caraway seeds)
1 Tbsp Dagad Phool (black stone flower)
2 Cloves
1 Green Cardamom
1 Black Cardamom
1 Bay leaf
0.5" Cinnamon
4 Tbsp Oil
Salt to taste
Water as required

Method:

1. Wash the basmati rice 4 to 5 times until the water runs clear. Soak in 2 cups water and keep aside for 30 minutes.
2. After 30 minutes, boil 1.5 cups water in a pan and add 0.25 tsp salt, cloves, green cardamom, black cardamom, bayleaf and cinnamon to the water. Allow the water to come to a rolling boil.
3. Drain the rice and add to the water. Cover and cook on low to medium heat until the rice is cooked and all the water is absorbed.
4. Allow to cool uncovered.
5. To make the kofta, peel, cut and deseed the bottle gourd. Grate or shred the bottle gourd.
6. Add a little salt and keep aside for 10 minutes.
7. After 10 minutes, squeeze out the water from the bottle gourd.
8. Take the squeezed bottle gourd in a bowl. Add in the salt, red chilli powder, turmeric powder, garam masala, corn flour and besan. Mix well until combined. If the batter feels wet, add more besan.
9. Heat oil for frying the koftas, you can either deep fry or shallow fry the koftas.
10. Shape the koftas and fry until browned and crisp. Remove from heat and keep aside.
11. Heat 4 Tbsp oil and add in shah jeera and dagad phool. Saute for 30 minutes.
12. Add in sliced onions and fry until the onions are golden brown.
13. Add in the ginger garlic paste and saute until fragrant.
14. Add the tomato puree and cook on low-meidum heat for 6-8 minutes or until oil separates.
15. Add in the biryani masala and turmeric powder, mix well. Cook on low heat for 3-4 minutes.
16. Add in chopped coriander and mint leaves.
17. Add in the boiled vegetables and the kofta. Mix well until combined.
18. Add in the basmati rice and mix until completely combined.
19. Serve hot with raita.

If you liked this, you may also like:

Soya Biryani

Jackfruit Biryani

Mushroom Biryani

Methi Rice

Ghee Rice

Corn Spinach Pulao

Raw Mango Rice

Mint Rice

Palak Rice

Read more ...

Moringa Chutney Recipe | Drumstick Leaf Chutney [Video]

Moringa Chutney is a warm and healthy chutney made from cooked moringa leaves (drumstick leaves), tomato, onion and garlic. Moringa chutney is tangy and can be spiced to taste. It stores well in the fridge for a few weeks.

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Hi folks! Long-time no see!

So yeah, my other non blogger life consumed all my time for the last month and I have been slowly limping into this life since last week. More of that later, or maybe never.

It is in those super busy days, that I appreciate simple recipes like this Moringa Chutney. It is easy and quick to make, it stores well in the fridge for a few weeks and it is so delicious and versatile. You can eat it as a side with roti/chapati, you can mix it with rice and make flavored rice, you can spread it on bread or you can dip chips in it.

And the best thing about it? It's also very healthy.

Moringa, also commonly known as drumsticks in India is a plant native to Africa and Asia. The seed pods are called drumsticks and are popularly added to curry in South India. The leaves are the most nutritious part of the tree. Moringa leaves are rich in vitamins and protein. They are also used as a dietary supplement to enhance weight loss.

Since it is the season when the leaves are available aplenty in the market, it is just appropriate that I share this recipe with you guys.

To make the Moringa Chutney, wilt the moringa leaves by cooking them on low heat in a little bit of oil. Keep it aside to cool. In the meantime, cook onions, garlic, green chillies, and tomatoes until they are soft. I used green tomatoes because they were in season, you can use regular red tomatoes as well. I also used the non-spicy banana peppers or bhajji chilli instead of regular green chillies, but you can use what you have available to spice up the chutney. Once everything is cooked down and cooled, blend it with a little salt and water until you have a smooth paste. Make a quick tempering of mustard seeds and curry leaves and add the chutney to it and simmer for 3-4 minutes.

The chutney can be stored in a glass jar in the fridge for 2-3 weeks.

Moringa Chutney is vegan and gluten-free. It also suits a plant-based diet. 

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! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Moringa Chutney Recipe |  Drumstick Leaf Chutney 

Moringa Chutney is a warm and healthy chutney made from cooked moringa leaves (drumstick leaves), tomato, onion and garlic. Moringa chutney is tangy and can be spiced to taste. Vegan, gluten-free and delicious. 

Recipe Type:  Chutney
Cuisine:            South Indian
Prep Time:     10 Minutes
Cook time:     20 Minutes
Total time:     30 Minutes
Yield:                Makes 2 small jars

Ingredients:

4 cups Moringa leavesor 1 bunch Moringa leaves
1 large Onion
3 or 4 medium Tomatoes
1 or 2 Green Chillies
4 to 5 Garlic cloves
3 Tbsp Oil
1 tsp Mustard Seeds
1 sprig Curry leaves
Salt to taste
Water as required

Method:

1. Remove the moringa leaves from the stem and rinse 2-3 times in clean water.
2. Heat 1 Tbsp oil in a kadhai and add the moringa leaves. Cook on low heat until the leaves wilt or shrink. Remove from heat and allow to cool.
3. Heat 1 Tbsp oil in a kadhai and add in sliced onions and garlic pods. Saute until the onions are translucent.
4. Add in the tomatoes and green chillies. Cover and cook on low heat until the tomatoes soften. You can add 2-3 tbsp of water to help the cooking process. Remove from heat and allow to cool.
5. Blend the moringa leaves and onion-tomato with a little water and salt to taste until smooth.
6. In a kadhai, heat the remaining oil and add the mustard seeds. Once the mustard seeds splutter, add in the curry leaves and the blended chutney. Simmer on low heat for 6-8 minutes. Adjust seasoning if required. Remove from heat and allow to cool completely.
7. Store in a clean glass jar in the fridge for 2-3 weeks.

If you liked this, you may also like:

Tamarind Date Chutney

Tondekayee Chutney

Coriander Chutney Sandwich

Mint Peanut Chutney

Heerekai Sippe Chutney

Olive Hummus

Read more ...

Punjabi Dum Aloo [Video]

Punjabi Dum Aloo is rich, creamy yet vegan curry in which baby potatoes are simmered in a delicately spiced tomato-based gravy.


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Once in a while I indulge… in cooking and eating. Everyone deserves a reward for working hard all week. And a long weekend is the perfect time to indulge. Don’t you agree?

I never buy potatoes with any specific plan of using them. I just add them to any mix vegetable thing I’m cooking or when there are fussy eaters around. Coz which fussy eater does not like potatoes, right?

But when I saw these cute little baby potatoes in the supermarket, I wanted to buy them and make them shine. What better dish to cook with baby potatoes than Punjabi Dum Aloo.

There are different types of Dum Aloo all over India, there is a Kashmiri Dum Aloo, a UP Dum Aloo and a Bengali Dum Aloo as well apart from the Punjabi Dum Aloo. Each one has a different kind of gravy the baby potatoes are simmered in. 

I'm trying to find traditional recipes for the remaining Dum Aloo since I've never tried them. If you have one, contact ME! I would love to try out the other varieties and compare them.

I've tried to keep this indulgent Punjabi Dum Aloo as healthy as possible without losing out on the taste. Some of it's highlights:

• It is VEGAN - Yesss! Vegan yet creamy is obtained by the addition of a silky smooth Cashew nut paste. Being a Goan, I love my Cashews in anything and everything, so why not in a Punjabi Dum Aloo. Bring it ON! A more traditional Punjabi Dum Aloo has added yogurt or thick cream. I skipped both and only increased the number of cashew nuts used. This gave me all the creamy texture without any dairy in it. Hurray!!

• Potatoes are boiled, not fried - A lot of Punjabi Dum Aloo recipes call for deep frying of the potatoes. While everyone loves deep-fried potatoes, they are not so much in line with the whole eating healthy food movement. So I boiled them and then tossed them in a hot pan to get a slight char. Feel free to bake them as well. Give it your own twist. 

• Quick-cooking - Dum Pukht is a form of cooking in which meat or vegetables are cooked over very low heat in sealed containers. This helps develop flavor. While this makes a major difference to meat (at least that's what I've heard), it barely does much for the potatoes in this case. Hence. I pressure cooked the potatoes and later simmered them for a while in the gravy. I can assure you, no flavor was lost in this process.

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! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

Video Recipe

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Punjabi Dum Aloo | How to make Vegan Punjabi Dum Aloo Recipe

Punjabi Dum Aloo is a curry made by simmering baby potatoes a delicately spiced vegan creamy tomato-based gravy. 

Recipe Type:  Main
Cuisine:            North Indian
Prep Time:     30 minutes
Cook time:     45 minutes
Yield:                Serves 3-4

Ingredients:

250 gms baby Potatoes 
0.75 cup Onion Paste
1 cup Tomato Puree
2 tsp Ginger Garlic Paste
2 Black Cardamom
1 inch Cinnamon
1 Bay Leaf
1 tsp Red Chilli Powder
0.5 tsp Garam Masala
0.5 tsp Turmeric Powder
20 Cashew Nuts
4 Tbsp Oil
2 Tbsp Kasuri Methi
2 Tbsp Coriander Leaves
Salt to taste

Water as required

Method:

1. Heat up 1 cup of water and soak the cashew nuts in it for half an hour. Drain and blend into a smooth paste.
2. Wash and scrub the baby potatoes and place them in a pressure cooker or a deep pan. If using large potatoes, then peel them and dice them into 1" sized pieces.
3. Add 1 tsp of salt and enough water to cover the potatoes. Boil until the potatoes are cooked through but not mushy.
4. Peel the baby potatoes if you want, else leave them on. Slice the potatoes into half if required.
5. Heat 2 Tbsp of oil in a pan and once it heats up, add the potatoes in it. Toss the potatoes until they are browned slightly and keep aside.
6. Heat the remaining oil in a pan and add the black cardamom, cinnamon and the bay leaf. Fry for approximately 1 minute.
7. Add the ginger garlic paste and fry on low heat until it is fragrant.
8. Add in the onion paste and cook on low heat for 8-10 minutes.
9. Add in the tomato paste and cook on low heat for 8-10 minutes or until oil separates.
10. Add in the turmeric powder, red chilli powder and garam masala. Mix well.
11. Add the cashew puree and fry for another 4-5 minutes.
12. Add in water and cashew paste. Add water as per the desired consistency.
13. Add in the potatoes and salt to taste. Mix well.
14. Simmer for 2-3 minutes.
15. Add in kasuri methi and mix well.
16. Remove from heat and add coriander leaves.
17. Serve hot with roti or rice.

If you liked this, you may also like:

Babycorn Masala

Lauki Kofta

Garlic and Herb Roasted Potatoes

Read more ...