This amazing Chaat or a cold Salad is out of this world and bursting with flavors. Keep it for a few days in the fridge and enjoy the ease and the convenience for a while. It is great for picnics, road-trips, lunches and get-together.

Prep Time: 25 min
Chill Time: 1 hour
Serves: 6

Ingredients:

Kidney Beans (Rajma): 1 can (approx 1.5 cups)
Black Beans – 1 can (approx 1.5 cups)
Garbanzo Beans (Channas) – 1 can (approx 1.5 cups)
Bell Pepper- 1/2 cup, chopped
Radish – 1/2 cup, chopped
Firm Tomato – 1, de-seeded and chopped
Cucumber – 1/2 cup, de-seeded
Carrots – 1/2 cup, shredded
Onions – 1/2 cup, fine sliced (yellow, red or sweet)
Green Chillies – chopped fine, optional
Salt – to taste
Chaat Masala – 1/2 tsp or to taste
Garam Masala – 1/2 tsp
Red Chili Powder – to taste
Roasted Cumin Powder – 1 tsp
Mint Chutney or Coriander Chutney – to taste
Tamarind Chutney – to taste

Sev – for garnish
Cilantro – for garnish

For the Dressing:
Thick Yogurt – 1 cup
Salt – to taste
Chaat Masala – 1/2 tsp or to taste
Roasted Cumin Powder – 1/2 tsp
Red Chili Powder – to taste

Method:

1. Drain and wash the beans.
2. In a big bowl, combine the Beans, the chopped vegetables and the spices. Mix well.
3. In a separate bowl combine the ingredients of the dressing and mix.
4. If being served immediately, mix the dressing with the beans and vegetables and serve.
5. If being stored for later, chill everything in the refrigerator till ready to serve.
6. Garnish with Sev and chopped Cilantro right before serving.

Tip:

1. This salad/chaat stays good in the refrigerator for days, make a big batch and use over days.
2. Use your choice of different beans or just one single bean – it tastes great either way.

Other Interesting Indian Salad & Raita

Blueberry muffins are great for breakfast, part of a lunch or as a snack. A perfect on-the-go treat. This recipe can be very easily made without eggs (substitute the egg with flax seed powder) and you have yourself a great vegan/vegetarian muffin. Serve some warm muffins with cold vanilla ice cream and guess what you have…?

Prep Time: 15 minutes
Baking Time: 20-25 minutes
Makes: approx 12

Ingredients:

Canola/Vegetable Oil – 1/2 cup
Sugar – 3/4 cup
Large Egg – 1
Whole Wheat Flour – 1.5 cups
Baking Powder – 1 tsp
Salt – 1/4 tsp
Fresh Blueberries – 1 cup
Orange Juice – 1/2 cup

Method:

1. Heat the oven to 375 degrees F/180 degrees C.
2. In a large bowl, pour the Oil.
3. Mix in the Sugar and break the Egg into it and whisk till it is creamy.
4. Separately, sift the following: Whole Wheat Flour, Baking Powder and Salt. Set aside.
5. Add 1 tbsp of the sifted Flour into the Berries and toss till all the berries are coated. Set aside.
6. Fold the sifted dry ingredients and the Orange Juice into the Oil and Sugar mixture alternately.
7. Add and fold till all the dry ingredients and the Orange Juice is incorporated into the batter. Try not to overwork the batter.
8. Mix in the Blueberries, folding into the batter 2-3 times.
9. Coat a muffin tray with some cooking spray.
10. Divide the batter into the muffin tray filling only 3/4th of the way.
11. Bake in the center of the oven for about 20-25 minutes.
12. Insert a toothpick and if it comes out clean, the muffins are done.
13. Take the tray out of the oven and 2-3 minutes, pop the muffins out so they do not sweat, create moisture and get soggy.
14. Transfer them on to a cooking rack and allow them to cool a bit before digging in.
15. They can also be stored in an air-tight container in a fridge.
16. Enjoy them cold or reheat before serving.

Tips:

1. To make them Eggless and Vegan, check out this substitute:
Egg Substitute Tip

Other Interesting Indian Desserts

Bell Pepper with Peanuts is a simple side dish, yet has the amazing flavors that go well with Chapatis, Rotis or with Rice. A nutritious accompaniment with great color and texture is quick to make. The softness if the Bell Peppers and the almost boiled effect of the Peanuts is a great combination with the sourness of the lime at the end – just mouth-watering! Bell Peppers are also known as Capsicums and in Hindi, they are known as Shimla Mirch.

Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 4-6

Ingredients:

Bell Pepper (Capsicum) – 3, cubed
Jalapenos – 3, cubed (optional)
Raw Peanuts – 1/2 cup
Oil – 1 tbsp
Cumin Seeds – 1/2 tsp
Asafoetida – 1/8th tsp
Turmeric Powder – 1/4 tsp
Cumin Powder – 1/2 tsp
Coriander Powder – 1/2 tsp
Salt – to taste
Lime Juice – to taste

Method:

1. Heat Oil in a pan on medium-high heat.
2. Add in Cumin Seeds and allow them to sizzle.
3. Add Turmeric Powder and Peanuts.
4. Cook till the Peanuts get a golden color coating (approx 2 min).
5. Add in the Bell Peppers and the Jalapenos.
6. Add in Cumin Powder, Coriander Powder and the Salt. Mix.
7. Cover and cook for about 10-12 minutes. Keep stirring in-between.
8. The Bell-Peppers should be tender, but not mushy and they should be a little caramelized.
9. Turn off the flame and add lots of Lime Juice to taste.
10. Serve hot.

Tips:

1. Use Roasted peanuts to make the dish a little faster.
2. Add an additional Bell-Pepper instead of the Jalapenos or remove the seeds of the Jalapenos for a milder flavor.

Other Interesting Indian Subzis (Vegetables)

This layered Parotta is from the Malabar region of India (State of Kerala). On a recent visit to India (Ooty), we ate at a small road-side joint and had this amazing fresh-off-the-griddle parottas. The skill required to make these Parottas has been portrayed with so much ease by the gentleman making them.
Enjoy the video.

Other Interesting Indian Odds & Ends

Rotis made with Sooji (Suji) or Semolina can be enjoyed hot off the stove or later, without the fear of them getting hard. They are perfect for the lunchbox — with no need for reheating. Enjoy a break from the normal roti or chapati with this easy Sooji Roti recipe. (more…)

Other Interesting Indian Breads