Kalay Chanay kee Chaat- Bengal Gram Chaat.

There are a variety of Chaats that are prepared especially during the month of Ramadan and Kalay Chanay kee Chaat is one of them. Legumes are a great source of protein and provides with the energy which is specifically required after fasting for as long as 20 hours in some places! Besides, Chaats are lighter on the stomach and better and healthy than the fried food that's consumed in this one month more than we do all year round.

This is one kind of Chaat which is my favorite after Dahi Bharay and my Mom makes it best. I can happily gobble down a big bowl of this scrumptious and mouth-watering snack anytime of the year. In fact I love Kalay Chanay; even when my mom makes Black Gram curry, I always ask her to take out some Channay for me after she finishes doing the Bhoonai (cooking on medium heat so that the moisture evaporates and the oil separates from the food cooking) and before adding water to make gravy. I then top it with thick curd and Chili-Garlic Sauce and enjoy life like one happy individual :D Kalay Chanay and Rice is my youngest sister's favorite meal and upon knowing that I'm doing a recipe post on this Chaat, my mom has announced that tomorrow she's cooking its curry and rice for dinner (so at the same time the conundrum "what to cook for dinner tomorrow?" is solved for the day :P) and my youngest sister is grinning :D

Addition of the crunchy veggies enhance the flavors

Making of this spicy, tangy and savory snack is extremely easy and somewhat quick if you own a pressure-cooker. Even if you don't, you can easily boil the pre-soaked Black Grams in a regular pot and prepare it by adding the ingredients required in making it. A friend of mine followed my instructions and easily prepared the Chanas in her cooking pot and she was good to go :) but to shorten the cooking time, I suggested her to add a pinch of Bicarb of Soda and the addition really helped in cooking the Grams faster. There are various ways of preparing it but the way I will share with you is how my Mom makes this Chaat and it always turns out lovely.
Here, the love of Chaat gets unleashed again! :D

Kalay Chanay kee Chaat

Ingredients:

Black Gram (Kalay Chanay): 2 cups (soaked in lukewarm water for at least 2 hours)

Salt: 1 tbsp.

Red Chili Powder: 1 tsp.

Red Chili Flakes: 1/2 tsp.

Turmeric Powder: 1/4 tsp.

Coriander Powder: 1/2 tsp.

Chaat Masala: 1 tsp.

Cumin Seeds: 1/2 tsp.

Carom Seeds: 1/2 tsp.

Nigella Seeds: 1/4 tsp.

Mustard Seeds: 1/4 tsp.

Sugar: 1 tsp.

Ginger&Garlic Paste: 1 tsp.

Tamarind Pulp: 1/4 cup (a few tamarind pods soaked in warm water for a few minutes and then squeezed to obtain thick pulp. Discard the seeds) 

Onions: 2 medium sized

Tomatoes: 2 medium sized 

Green Chilies: 2 (chopped) (optional)

Cucumber: 1 large sized (diced)

Cabbage: 1/2 cup (shredded)

Cilantro/Coriander Leaves: 1/4 cup (chopped)

Mint Leaves: 1/4 cup (chopped)

Oil: 2 tbsp.

Method:

1. Put the soaked and drained Chanay into a pressure cooker (or to a regular pot and add 1/4 tsp. of bicarb of soda) along with the salt, chili powder, turmeric powder, coriander powder and the ginger&garlic paste. 
2. Blend one onion and one tomato into a bender jug or with the help of a hand-held blender by adding little water.
3. Put this paste to the cooker with the Chanay and spices in along with enough water that its about 2 inches above the grams. 
4. Pressure cook them for 20-25 minutes or till they are cooked. Check by pressing one Chana in between your two finger. If not, then pressure cook for a few minutes more and add more water if needed. (The cooking time may take longer than 45 minutes in a regular pot) 
5. The cooked Chanas should be saucy if not then let the moisture evaporate before proceeding to the next steps.
6. In another pan, heat two tbsp. of oil and crackle all the seeds in it.
7. Add this tempering to the cooked Chanas along with the tamarind pulp, sugar, chili flakes and Chaat Masala and mix well.
8. Cut the other onion and the tomato into small cubes and add them to the Chanas with the cucumber cubes, shredded cabbage and half of the leaves and the chilies. Mix well.
9. Take out into a serving bowl, garnish with the other half of the cilantro/coriander, mint leaves and green chilies.
10. Serve warm or cold with some thick yogurt and any sauce or chutney of your choice. Enjoy

Serves 4-6

That's all readers! :) The spice level can always be adjusted according to your taste buds. I hope you enjoy making and eating it. Until next time, keep sharing the goodness of this greatest blessing, that has been bestowed in abundance upon us the lucky ones, with the less fortunate ones.
Thank you and please this Ramadan do remember everyone esp. The Ummah-e-Muslimeen (Muslim Nation) in your Du'as/prayers including me :)

Jazak'Allah Khair! (May Allah reward you)

*Not be duplicated, rewritten or published without permission- Thank you! 

Dahi Bharay Chaat

Ramadan 1436 is just around the corner In Sha Allah (God Willing). The Holy month of Blessings, Forgiveness, and Maghfirah (forgiveness from hellfire) is a time that every devout Muslim look forward to. Fasting in the name of Allah and for Him alone for 29/30 days is an opportunity to not only purify one's soul but to get as much as spiritual benefits one can obtain by doing Ibadah (prayers) and fulfill one of the basic Islamic duties of every Muslim man and woman.

Just as our goal should be to gain the most from this blessed month and spend minimal time in the kitchen like every year, therefore, this time as it will be my first Ramadan blogging so, I've decided to start sharing some quick and easy recipes that I prepare for my family during Ramadan. The plan is to share one recipe post every day till the start of the Holy Month, In Sha Allah :)

The first recipe that I've chosen to share with you all is my all-time favorite since forever! But to me Ramadan is incomplete without Dahi Bharas. Fried dumplings layered on top of a mix of boiled chickpeas and potato cubes, some fresh vegetables like sliced onions, cabbage, diced tomatoes, chopped green chilies and cilantro along with Pulkiyan (tiny fried strips of chickpea flour) and spices and then topped with some thick beaten curd and a blend of spicy, sweet and sour Chutneys (mint and tamarind) and Chaat Masala (a special blend of spices) and then served with Papri (crispy fried flour dough puffs) is definitely something to get anyone hooked on it. It is also one of the most famous snacks which are eaten in Pakistan, India and in some of the neighboring countries not only during Ramadan but all year round. 

Dahi Bharay served with homemade Papri

Every household has their own way of preparing this snack. Some just add fried and soaked dumplings into sweetened beaten yogurt and sprinkle some Chaat Masala on top and then serve with Imlee kee Chutney (tamarind chutney) but the way I am going to share is like what I have literally grown up eating. For the past two Ramadan I've started preparing some Iftaar (Breaking of the fast meal) dishes with my Mom. I've always seen her preparing Bharas (fried dumplings) Phulkian along with Spring rolls, Samosas (stuffed triangular pastries) in bulk and freeze them before Ramadan arrives to save time during Roza (state of fasting). She also prepared the Chutneys, stored them in airtight jars and refrigerated them. Now I help her in all these preps and below I am going to share how I make this scrumptious and lip-smacking Chaat.

Let's get some Ramadan preps unleashed! :D

 Dahi Bharay Chaat

Ingredients for Bharas:

Daal Maash (Split Black Gram/White lentils): 1 cup (washed and soaked in plenty of water for 1 hr)
Daal Moong (Split Green Gram/Yello Lentils): 1/2 cup (washed and soaked in plenty of water for 1 hr)

Salt: 1/2 tsp.

Carom Seeds: 1 tsp.

Ginger powder or Fresh Ginger root (crushed): 1 tsp.

Red Chili powder: 1/4 tsp. (optional)

Water: as much as required to blend the soaked lentils.

Oil: For frying Bharas.

Ingredients for Chaat:

Yogurt: 500 gms./2 cups (beaten)

Onions: 1 medium-sized (sliced)

Tomatoes: 1 medium-sized (diced)

Potatoes: 2 medium (boiled and cubed)

Cabbage: 1/2 cup (shredded)

Green Chilies: 1 (chopped) (optional)

Cilantro/Coriander Leaves: 1/4 cup (chopped)

Chickpeas/Garbanzo Beans: 1 cup (boiled)

Phulkiyan: 1 cup (homemade or store-bought, soaked in lukewarm water for a few minutes)

Salt: 1/2 tsp. or according to taste

Red Chili Flakes: 1/4 tsp. or according to taste.

Chaat Masala: 1 tsp. or according to taste.

Cumin Seeds: 1/4 tsp.

Sugar: 1/2 tsp.

Mint Chutney: 1/2 cup (homemade- recipe is on the blog)

Tamarind Chutney: 1/2 cup (homemade- recipe is on the blog)

Papri: 1 cup (crushed. Homemade- recipe shall be shared in the future posts)

Method:

1. Put soaked lentils (separately) into a blender jug or chopper along with blend into a smooth paste-like texture by using as little water as you can.
2. Take out the blended paste into a bowl, add salt, red chili powder, ginger powder or fresh ground ginger root and carom seeds. Mix well with the help of a beater till it becomes light and airy and pale in color.
3. Heat some oil in a wide pan or wok over medium flame.
4. Once the oil is heated, lower the flame. Spoon some batter with the help of a tablespoon into a shape of medium-sized dumpling. Repeat the process without over-crowding the frying utensil.
5. Once the Bharas are fried from the bottom, flip them over gently with the help of a slotted spoon and fry them to a golden brown color. Take out on an absorbent paper.
6. Repeat the process and fry all the Bharas in batches.
7. Once al the Bharas are fried at this stage you can let them cool down completely, put them into a freezer-safe bag and freeze them.
8. If you wish to prepare the Chaat right away, just soak the desired number of Bharas in some water at room temperature for a few minutes. Take out from the water, gently squeeze out the excess water by pressing each Bhara in between your palms and keep aside.
9. In a large bowl, mix together all the cut vegetables, boiled chickpeas, potatoes, Phulkiyan, salt, chili flakes, some Chaat Masala, sugar and cumin seeds.
10. In a large serving dish, put all the mixed Chaat, place and arrange Bharas on top of it.
11. Now pour the beaten yogurt all over the Chaat and Bharas, drizzle both the Chutneys over it and sprinkle some Chaat Masala and cumin seeds on top.
12. Serve chilled with Papri or put some crushed Papri on top of the Chaat at the time of serving.

Makes 12 Bharas approx.

Chaat serving: 4-6

Add caption

Batter and fried Bharas

That's all Chaat lovers! :) The spice level can always be adjusted according to your taste buds. I hope you enjoy making and eating it. Until next time, keep sharing the goodness of this greatest blessing, that has been bestowed in abundance upon us the lucky ones, with the less fortunate ones.
Thank you and please this Ramadan do remember everyone esp. The Ummah-e-Muslimeen (Muslim Nation) in your Du'as/prayers including me :)

Jazak'Allah Khair! (May Allah reward you)

*Not be duplicated, rewritten or published without permission- Thank you! 

Ladoo Peethi Walay- a famous Lahori Street-food

Ladoos with all the condiments

Ladoo Peethi Walay, strange name! isn't it? Is it a sweet snack or savory? Well, I had similar thoughts when I first heard about this street-food at the age of  8 or 9 years at my late Dadi Ma Jee's (paternal grand mother) house. I remember she introduced it to me and explained that what exactly it is and how to eat it and guess what, I loved it!:D

This spicy and lip smacking snack is widely available in the city where the vendors would mostly sell it on the carts or would push their 'Rairees' through different streets and allies while calling out 'Ladoo Kararay' or 'Ladoo Kararay nay kararay nay kararay naaaay'  which means the Ladoos they are selling are spicy and tasty in Punjabi language.

Having spent most of the life overseas, we didn't get to eat most of the Pakistani/Indian snacks besides upon visiting back home, our parents being quite reluctant about the hygiene and all, never let us eat anything from the 'streets' therefore, my only vague memory of having this interesting and peculiar blend of flavors was only at my Dadi Ma Jee's. After moving back to the country a couple of years back, once a class fellow and a friend, who's a fan of this scrumptious snack, took me back to my childhood memory by getting some ladoos from the hawker, in Anarkali Bazaar (a famous market in Lahore) for both of us. They were served in a stainless steel plate, along with all of its condiments. I reluctantly ate them since the outlook of the entire setup was not so promising. Once we finished eating and handed back the plates, the next thing I witnessed, was enough to put me off eating it from the vendors for the rest of my life! The Chota (helper) of the vendor took the plates and dumped them into a shabby looking iron canister which once carried cooking oil in it but was now filled with dirty water. He rinsed the plates in it, took them out, lo and behold, they are ready to be used for the next customer... I think lets just stop here and revert our thoughts back to this delicious treat, right? 

That day onward, I decided to try making them at home and I did! but just last month. Unfortunately, I never got the chance to ask about its recipe from my Dadi Ma Jee as her sudden demise didn't leave me with any chance to learn so many things from her that I could have if she had lived a few more years. May her soul rest in the highest stations of Jannah, Ameen Sum Ameen. Today is her death anniversary and a rainy day, hence I decided to share this recipe which is very apt according to the day, history and background. I have created this recipe by following my instinct and the taste and flavor I remember by having it as little as twice in my life.

So what are they exactly, that I had been singing praises of (or been putting efforts to make everyone anti-vendor's-made-Ladoods :P) for the past don't know how many minutes?! Well they're Just Split Green Gram, Moong Daal and Bengal Gram,Channay kee Daal's spicy fried dumplings, served with grated white radishes and topped with two types of tangy, spicy and sweet Chutneys- that's it. Sounds easy and delicious, doesn't it? :) Lets get on with making it then! You would need just a couple of ingredients to make this appetizing snack that you all must have in your pantry and refrigerator already.

Let the cook be unleashed! :)

Ladoo Peethi Walay

For Ladoos

Ingredients: 

Split Green Gram, Daal moong: 1 cup 
Bengal Gram, Daal Channa: 1 cup 
(Both washed and soaked in enough water that can be easily absorbed while being soaked overnight) 
Salt: 1 tsp
Red chili powder: 1/2 tsp
Carom seeds: 1/2 tsp 
Cumin seeds: 1/2 tsp 
Dried Ginger Powder or Fresh Ginger root: 1 inch piece 
Garlic powder or fresh garlic paste: 1/4 tsp 
Soda bi Carb: 1/4 tsp

 Method: 

1. Blend the soaked lentils with all of the above mentioned ingredients accept for soda.
2. Blend till thick, pasty and smooth (use water if required)
3. Add soda prior to frying.
4. Heat oil in a large pot or wok to medium hot.
5. Spoon the batter in the form of medium sized flat balls and deep fry over low-medium flame till golden and crisp. 
6. Take out with a help of a slotted spoon and place in a sieve till ready to serve. 

Serve warm with mint-tamarind chutney, dried apricot chutney and grated radishes with some Chaat Masala sprinkled on top. 
Makes 24 approx 

Dried Apricot chutney

Ingredients: 

Dried apricots (de-seeded ones) 1/2 cup roughly

Dried Tamarind: 1/4 cup (soaked in warm water and seeds removed)
Sugar: 1 cup 
Whole Red Chilies: 6-8 
Salt: 1/2 tsp
Cumin seeds: 1/2 tsp 

Dry Ginger powder: 1/4 tsp
Water: 2 cups 

Method: 

1. Put all the ingredients into a medium sized pot.
2. Cook everything together for a few minutes.
3. Blend well with the help of a hand held blender or in a blender jug. 
4. Cook again till thickens.
5. Let it cool down completely before serving. 

This chutney can be stored in an airtight container and stays good up to 2 weeks but keep it refrigerated and use a dry spoon for taking out chutney from the container. 

Mint-tamarind chutney 

Ingredients: 

Fresh Mint: 1 small bunch 
Coriander/Cilantro: few sprigs
Tamarind pulp: 1/4 cup (soak few tamarind seeds in hot water for a few minutes or simply microwave on high for 2 minutes. Squeeze the seeds into the water to obtain the pulp. Discard the seeds) 
Green chilies: 2,3 
Salt: 1/2 tsp 
Cumin seeds: 1/2 tsp 

Method: 

1. Blend everything together by adding water.
2. Pour into a bowl and keep it refrigerated until served.

This chutney should be a little runny and the ladoos should absorb it at the time of serving. Can be stored in a glass jar up to a week. Keep it refrigerated.

That's all folks! :) Seasoning can be adjusted according to your taste and desire. I hope you enjoy making and eating it. Until next time, keep sharing the goodness of this greatest blessing, that has been bestowed in abundance upon us the lucky ones, with the less fortunate ones.
Thank you and please remember in your Du'as/prayers! :)

*Not be duplicated, rewritten or published without permission- Thank you!