Once such chutney, we make at home is the Horse Gram chutney. This is made particularly when the temprature dips, as Horse Gram is known to increase body temprature & keep one warm.

• 1 cup Horse Gram/Hurali Kaalu
• 1/2 cup grated coconut - fresh/frozen
• 1 tbsp grated jaggery
• 8 - 10 red dry red chillies ( I used Byadagi )
• A handful of curry leaves
• 1 tbsp coriander seeds
• 2 tbsp tamarind extract
  
• 2 tsp oil
• 1 tsp mustard seeds
• salt as per taste

Method:

• Dry roast Horse Gram until fragrant & keep aside to cool
• Grind the roasted gram to a coarse powder & set aside
• Heat a tsp of oil & roast the red chillies, coriander seeds & curry leaves
• In a Mixer, blend together grated coconut, jaggery, tamartnd extract, curry leaves, red chillies, & coriander seeds by adding little water
• Add salt, ground horse gram & blend again to combine. Add water if necessary
• Temper with mustard seeds, curry leaves & 2 broken red chillies.

Serve with HOT steamed rice & Enjoi !!!

This is a little different from the usual chutneys as the Horse Gram is dry roasted & ground. Spiked with red chillies & coriander seeds & with just a little hint of jaggery adding that much needed flavour, this one is a must try.

Hope you enjoy this one as much as we did . .

This goes to Mane Adige's Chutney/Dip Mania !!

Anyways, in India, Chaat is easily available in every nook & corner than you can ever imagine & I bet that you somehow will never be able to replicate the taste of your favourite Chaat waala. Don't you guys agree with this?

• 2 handfuls of channa/chickpeas - soaked overnight or for 5-6 hours & boiled. ( Canned chickpeas will do)
• 1/2 red onion - finely chopped
• 1 1/2 cups of Mamra/Puffed Rice/Kadale Puri
• 1 small tomato - finely chopped
• 2 tbsp - grated carrot
• 2 green chillies - finely chopped
• 1 tsp lemon juice
• 1/2 tsp salt (Remember Puffed Rice is alredy salty)
• 1/2 tsp Chaat Masala
• A few sprigs of cilantro - for garnish
• 2 tsp Sev (optional )

Method:

• In a large bowl, combine together chickpeas, puffed rice, onions, tomato, carrots & chillies
• Add in lemon juice, Salt & chaat masala.
• Mix well & garnish with finely chopped cilantro & Sev ( I didn't add Sev )

Enjoy with your evening cuppa !!!

• You can add sprouted chickpeas as well, It will make it even more healthy.
• Try adding a few finely chopped raw mango for that extra tangy taste.

This goes to JFI-Chickpeas & to My Legume Love Affair, Seventh Helping, Hosted by Srivalli which is a brainchild of Susan

• 1/2 cup short grained rice (I Used Sona Masoori)
• 1/2 cup Moong Dal
  1/2 cup Milk
• 2 tbsp grated ginger
  1/4 cup grated coconut 
• 3 green chillies - finely chopped
• A handful of curry leaves
• 1 tsp cumin seeds
• 1 tbsp freshly cracked Black Pepper
• 1 tsp Turmeric
• Salt as per taste
• 1 tbsp Desi Ghee/Clarified Butter 
• 10 cashew nuts 

I have this tendency of feeling home-sick rather fast, & the first thing I start missing is the comfort of home made food. When you start craving for the bowl of rice or rotis, even a warm bowl of pasta or the most delicious slice of pizza can satisfy those cravings.

• 1 cup rice - any variety
• 1 cup Masoor Dal/Red Lentils
• 1 onion - finely chopped
• 2 tomatoes - chopped
• 1 cup cauliflower florets
• 1/2 cup french beans - chopped
• 1 carrot - diced
• 1 potato - diced
• 1 green bell pepper - diced
• A handful of green peas - fresh/frozen
• 1 tsp lemon juice
• 3 green chillies
• 2 pods of garlic
• A small piece of ginger - grated
• A handful of curry leaves
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• Salt as per taste
• 2 tsp Desi Ghee/clarified butter ( substitute with vegetable/sunflower oil )
• 1 tsp red chilli powder
• A Pinch of garam Masala
• A handful of chopped cilantro - for garnishing

Method:

• Heat ghee/oil in a heavy bottomed vessel. Add cumin seeds, once they crackle, add green chillies, curry leaves, garlic pods, grated ginger & saute for about 10 secs
• Add chopped onions & turmeric powder & saute till onions are browned.
• Add chopped tomatoes & potatoes & saute for a minute.
• Add rice & dal & add enough water to cook. Add salt & close the lid. Keep stirring in at regular intervals.
• When it is half done, throw in the rest of the vegetables & add some more water & red chilli powder.
• Let it cook on medium flame, Keep adding water as per requirement.
• Keep stirring at regular intervals till the rice & lentils are completely cooked. They should have a semi-solid consistence.
• Adjust salt, add lemon juice & Garam Masala & garnish with chopped cilantro.

Drizzle some desi Ghee on top (highly recommended) & Serve HOT with some fresh yogurt/pickle/Papad. Enjoi !!!

We devoured ours with some spicy mango pickle. My Dad makes the best kichuri ever, & it did rekindle those fond memories when he served us bowls of kichuri filled with warmth & love & ofcourse I did put a soothing end to our cravings.

• I like my kichuri rather runny so I add more water. If you do not want it to be runny, reduce the quantity of water.
• I you feel the dish has turned out rather thick, Add some more water & heat it up. This dish is rather forgiving that way .
• You can prepare this with a pressure cooker too. If you are a little short on time or rather busy with things, use a pressure cooker. I personally prefer the stove top method. Watching the kichuri cooking up & the fragrance the emanates from the pot is pure bliss.
• You can vary the proportion of Rice:Dal. You can either make it 1:2 or 2:1. Its entirely up to you.
• You can pretty much use any combination of vegetables. If you are a little short on vegetables, this tastes great with only onions & tomatoes too.