Channa Chaat

     Am a hige huge fan of chaat varieties. If its just a simple pori/puffed rice with raw onion and tomato, i can gobble it without sharing it anyone (Literally am mouthwatering here). This i learnt from one of my friend during our potluck day which she prepared for evening snack. I really loved it and grabbed the recipe from her.

ALL YOU NEED:

Chickepeas	2 cups
Chopped Onion	1 Nos.
Chopped Tomato	1 No.
Red Chilly Powder	1 1/2 spoon
Coriander Leaf	Few
Boiled Potato	1 No.
Amchur Powder	1/2 spoon
Garam Masala	Pinch
Cumin Powder	1 spoon
Salt	To Taste
Lemon	To Squeeze

METHOD:
     Soak channa for 6 hours and pressure cook it by adding water and pinch of salt for 3 whistles. Once pressure gets released, pour channa cooked water in the pan. Add red chilly powder, cumin powder, garam masala and amchoor powder, let it boil until raw smell goes off, now add cooked chall. Mix well with the masala evenly. Adjust with salt. Take a serving bowl, add a cup of masala channa, top it with chopped onion, chopped tomato, chopped coriander leaf, chopped boiled potato, besan sev/omapodi and squeeze some lemon. Gobble it with hot tea.

Note: You can also add Tamarind and Green Chutney if you like it.

- Sangeetha Nambi

Quinoa Sagomillet Idly

     As i told you all in my previous post here, my craziness towards are growing day by day. Yes, today's recipe is also comes under millets category in which i have added Sago millet and Quinoa. Members in my family from big to small including myself doesn't like the smell of Quinoa unfortunately as i have bought a big bag of Quinoa, i need to finish of as soon as possible. So started using Quinoa in all the applicable dishes like Idly, Dosa, variety rice etc. Today's recipe is going to be Quinoa rich millet idly ! Check it out below.

ALL YOU NEED:

Quinoa	2 cups
Sago Millet	1 cup
Idly rice	1 cup
Poha/Puffed Rice	1/2 cup
Urad dhall	1/2 cup
Fenugreek	1 tbsp
Salt	To taste

METHOD:
     Soak Quinoa, Sago millet, Puffed rice or Flat Poha and Idly rice in water and in another bowl soak urad dhall and fenugreek. Let it rest for overnight. In a grinder, grind urad dhall and fenugreek to a fine paste by adding minimal water. (Urad dhall which am having gives more yield so used only only 1/2 cup, you can add urad dhall based on your quality or yield) Transfer the batter to a bowl. Now add soaked Quinoa, Sago millet, Idly rice and Puffed rice/Poha. (Used Puffed rice/Poha to get the fluffiness), grind it coarsely by adding required salt and minimal water until it reach between coarsely and soft consistency. Transfer it to the Urad dhall batter. Mix well until both batter mix equally. Let it rest for 7 to 8 hours for fermentation.

     After fermentation process. Take idly pan, grease the plates with oil. Pour the batter in the plates. Add some water into the idly pan and arrange the plates. Close lid. Steam the it for 15 to 20 minutes. After 20 minutes, Serve hot with some chutney.

♬ Sangeetha♡Nambi ♬