Mint Coriander Chutney

Ingredients

Mint Leaves - 1 cup

Fresh Cilantro/Coriander Leaves - ¼ cup

Green Chillies - 2 to 3

Dry Red Chilli - 1

Oil - 2 Tbsp

Urad Dal - 1 Tbsp

Stevia - Few Drops

Chana Dal - 1 Tbsp

Cumin Seeds - ½ Tbsp

Shallots - 10

Garlic Cloves - 6

Ginger Piece - 2

Fresh Curry Leaves - 4 to 5

Grated Coconut - 1 Cup

Tamarind Extract/Paste - 1 Tsp

Salt - As Per Taste

Water - As Needed

Mustard Seeds - ½ Tsp

Cumin Seeds - ¼ Tsp

To make Mint Coriander Chutney:

1. Roast Dals and Aromatics: Heat oil in a pan, add chana dal and urad dal, and roast until golden brown. Add garlic, ginger, onions, and green chilies. Sauté for 2-3 minutes. Add fresh grated coconut and sauté for another 2-3 minutes.

2. Add Flavouring Ingredients: Add tamarind extract, curry leaves, mint leaves, and coriander leaves. Add salt and mix well. Cook the ingredients until they are done. Let them cool down completely.

3. Blend Ingredients: Transfer the cooled ingredients to a blender, add lime juice, and blend well. Adjust the consistency by adding water while blending. Transfer the blended chutney to a bowl.

4. Prepare Tempering: In a pan, heat some oil. Add mustard seeds and cumin seeds along with fresh curry leaves. As the mustard and cumin seeds begin to sputter, turn off the heat. Add this tempering to the chutney and mix well.

5. Serve: Your Mint Chutney is ready! Serve it along with samosas, dosa, kebabs, or various other chaat items. Enjoy the refreshing and flavourful chutney!

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White Channa Chaat

Ingredients Boiled White Peas - 200gm Onion - 1 Tomato - 1 Green Chili - 2 Ginger - 1 small piece (Optional) Coriander Leaves - 3 Tsp Cumin Powder - 1 Tsp Black Salt - 1/2 Tsp Chaat Masala - 1/4 Tsp Instruction 1. To begin, soak dried white peas (kabuli chana) in water overnight. The next morning, rinse and drain the water. 2. In a pressure cooker, add some water and transfer the soaked peas to it. Add 3-4 pinches of salt and boil for 15-20 minutes until the peas become soft. 3. Once cooked, drain the water using a strainer and keep the peas aside, ensuring they remain slightly moist. Allow them to cool for some time. 4. Take a large bowl and add chopped onions, tomatoes, green chili, ginger, cumin powder, black salt, and chaat masala. 5. Transfer the cooked peas to the same bowl. Spread tamarind and coriander chutney over the mixture. 6. Add chopped coriander leaves and mix everything well. 7. Your white chana chaat is ready to be enjoyed. Dig in and savor the flavors!

Sauteed Veggies

Ingredients Garlic - 2 Tsp Beans - 1/4 Cup Carrots - 1/4 Cup Onions - 1/4 Cup Broccoli - 1 Cup Bell Peppers - 1 Cup Mushrooms - 1 Cup All Spices - As Per Taste Olive Oil - 2 tsp Instruction: To start, place the pan on a medium flame and add some olive oil. Allow it to heat. Next, add garlic cloves and fry until the raw smell disappears. Now, add carrots, beans, bell peppers, mushrooms, onions, and broccoli. Add salt, oregano, chili flakes, and black pepper to the vegetables. Continue cooking well.

Chana Soup

Ingredients Black Chana -1 Bowl (20gms) Water - 4 Cups Oil - 1 Tsp Ginger Paste - 1 Tsp Curry Leaves - 2/3 Tomatoes - 2 Salt - According To Taste Black pepper - 1/2 Tsp Red Chili Powder - 1/2 Tsp Jeera Powder - 1/2 Tsp Lemon - According To Taste Instruction 1. Boil and Mash Black Chana: - Boil black chana in water for about 15 minutes. Mash them properly with the water and save. 2. Blend Tomatoes: - In a blender, blend tomatoes to make a smooth puree. 3. Prepare the Soup Base: - In a pan, add oil, ginger paste, curry leaves, tomato puree, salt, black pepper, red chilli powder, and jeera powder. Mix well. 4. Add Mashed Chana and Chana Water: - Pour the water and mashed chana into the mixture . Stir well until it comes to a boil. 5. Serve Hot: - Your chana soup is ready to be served hot. Garnish with coriander and squeeze lemon for added taste. Enjoy!

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