It is challenging for every mother to meet the dietary requirements of highly active & energetic teens today. She needs to serve them 4 meals a day that satiates their hunger, nourish them adequately, and most importantly please their palate. Since it is almost near to impossible to prepare healthy hearty delicious meals four times a day, it is a good idea to prepare a dish that can be reused for the next meal. Now I have prepared yellow peas ragda (curry), served delicious cornflakes chaat as an evening snack, and serve the same ragda with chappathi or poori for dinner.
How one dish can be used for two meals:
Similarly, the dough used for making banana bread for breakfast can also be used to make banana cupcakes in the evening, and the batter used for making pesarattu in the morning can be used for making paniyaram in the evening. Furthermore, we can use the sambar prepared for lunch as an accompaniment for idli or dosa & mor-kulambu for adai at the night.
Chaat is the most popular street food enjoyed by people of all ages, and hence we can easily find small eateries or fast food joints in every nook & corner. It is a savory snack typically made by mixing a long list of ingredients of varied textures & flavors like pav (bread), puri (deep-fried bread), patties, ragda (curry), spice powders, chutney (sauce), sev (crunchy noodles), fresh fruits, vegetables, herbs, etc.
Since chaat recipe requires a comprehensive list of ingredients, people generally prefer to pay a visit to such an eatery rather than making it at home. Nevertheless, I like to prepare chaat at home for 2 reasons: 1) I can make delicious & nutritious chaat by cutting down unnecessary carbs, fats & sugar or replacing them with wholesome ingredients; 2) I can re-use the same curry (ragda) for my next meal also.
Here I have prepared nutritious cornflakes chaat using yellow peas curry, tamarind-dates chutney & mint chutney, replacing deep-fried puri with cornflakes, and garnishing with homemade sev, pomegranate arils, finely chopped apple, onion & coriander leaves. First, let us look into the recipe for yellow peas ragda.
Yellow peas ragda recipe:
|Cooked yellow peas||1 cup|
|Pureed yellow peas||1/4 cup|
|Red chilli powder||2 tsp|
|Turmeric powder||1/2 tsp|
|Cumin seeds powder||1/4 tsp|
|Kitchen King masala||1/2 tsp|
|Pav-bhaji masala||1/2 tsp|
|Cumin seeds||1/2 tsp|
How to prepare ragda:
- Chop the onion, tomatoes, ginger & garlic roughly.
- Microwave them for 5 minutes after sprinkling some water.
- Blitz them until smooth.
- Heat a heavy bottom pan with oil on low flame.
- Add cumin seeds followed by red chilli powder, turmeric powder & cumin seeds powder.
- Saute for few seconds.
- Pour onion tomato mixture followed by pureed peas and stir in to combine.
- Now add cooked peas & pour required water in to the pan and bring it to a boil in high flame.
- Add salt & spice powders and mix well.
- Leave the curry simmering until plating.
- We can use any other legume namely black eyed peas (karamani), rajma beans, lima beans (mochai), green peas, butter beans, etc. in place of yellow peas.
- I have also prepared ragda using chickpeas (channa). We can serve channa ragda with pav bread as below or serve bread-channa for breakfast along with toasted bread.
- We can also replace yellow peas with mixed vegetables and pureed yellow peas with mashed potato.
- Here I have not added chaat masala into this ragda (but I sprinkled some chaat masala while garnishing the chaat) as I wanted to use this curry for my dinner also.
Cornflakes Chaat Recipe
Now let us assemble all the ingredients below and serve delicious cornflakes chaat.
|Sev (oma podi)|
|Finely chopped apple, onion, & coriander leaves|
How to serve corn flakes chaat:
I prefer to add sweet & sour flavors, crunchy texture, and vibrant colors in here, so I like to choose the ingredients accordingly. We can also garnish this chaat with several other ingredients like grated carrot, diced cucumber, chopped tomato, grated raw mango, diced mango fruit, finely chopped guava (koyya pazham), puffed rice (pori), rice flakes (poha or aval), roasted almonds, fried peanuts (or masala peanuts), boiled green peas, etc.