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Indian Vegetarian Recipes

Banaras Tamatar Ki Chaat

Learn how to make Banaras Tamatar Ki Chaat Recipe by Manjula

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Banaras Tamatar ki Chaat

Tamatar ki Chaat is a popular street chaat from Banaras. This vegan and gluten free tomato chaat is a unique dish that bursts with flavor. It is made with a delectable combination of tomatoes, potatoes, nuts, spices and drizzled with a spicy sugar syrup.

I ate this chaat almost a decade ago while visiting Banaras and can remember the unique flavor till today! The unforgettable flavors of this chaat made me want to see if I could recreate it! After several tries, I feel like I came pretty close to making this dish how I remember it. I served it at a recent lunch with friends and was overwhelmed at the positive response. My friends raved about this chaat and insisted I do the video recipe for it as soon as possible. Make sure to try. Tamatar ki Chaat and tell me what you think!

Course Chaat
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people

Equipment

Ingredients

  • 3 cup tomatoes chopped into small pieces
  • 1 cup potatoes boiled and roughly mashed
  • 3 Tbsp oil
  • 2 Tbsp cashew crushed
  • 1 Tbsp ginger chopped adrak
  • 1 Tbsp green chili finely chopped
  • ¼ tsp black pepper powder kaali mirch
  • ½ tsp red chili powder
  • ½ tsp roasted cumin seeds powder
  • 1 tsp salt
  • 1 tsp black salt
  • 1 tsp garam masala
  • 1 Tbsp sugar
  • ¼ cup cilantro chopped
  • 1 tsp lemon juice

Spicy Sugar syrup

  • ½ cup water
  • ¼ cup sugar
  • ¼ tsp roasted cumin powder
  • ¼ tsp chili powder
  • ¼ tsp salt
  • ¼ tsp black salt

For Garnishing

  • ¼ cup boondi

Instructions

Spicy Syrup

  • In a saucepan boil all the syrup ingredients water, sugar, salt, black salt, chili powder, lemon juice and cumin powder over medium heat. Mix well and boil for about 5 minutes or until syrup is sticky. Set aside, (we will use this later for garnishing)

For making tamatar ki chaat

  • In a frying pan heat the oil over low medium heat. Add cashew powder, ginger, green chili, and red chili powder stir fry for about 30 seconds.
  • Next add tomato, salt, black salt, black pepper, cumin powder and stir for 2 minutes, add ½ cup of water and bring it to boil, boil over medium heat about for 3 minutes or until tomatoes soften slightly.
  • Now add potato mix gently cover the pan and let it cook for about 3 minutes until tomatoes are soft but not mushy, and oil starts to separate. Notes: Make sure do not mash tomatoes and potatoes completely, as we need to enjoy the bite of tomatoes and potatoes.
  • Add cilantro garam masala, lemon juice and sugar. mix well.
  • Tomato chaat is ready. Banarsi tamatar chaat tastes the best when sweetness and tanginess is well balanced. Taste and adjust salt sugar and lemon juice. Very aromatic
  • For servingtamatar chaat: in an individual serving bowl take about ¼ cup of tamatar ki chaat, top with about 2 tablespoons of syrup and boondi. Chaat without chutney, I am using spicy syrup instead of chutney.

Notes

  • Make sure do not mash tomatoes and potatoes completely, as we need to enjoy the bite of tomato and potatoes
  • Banaras tamatar chaat tastes the best when sweetness and tanginess is well balanced.

If you enjoy spicy snacks, you should also try sweet potato chaat,

The post Banaras Tamatar Ki Chaat appeared first on Manjula’s Kitchen.

Indian Vegetarian Recipes

Brinji recipe | Veg Brinji sadam

Brinji recipe | Veg Brinji sadam – One pot vegetable rice with coconut milk – South Indian brinji rice recipe with full video and step-by-step pictures.

Brinji is a popular rice variety served at weddings in Tamilnadu. Basmati rice is cooked along with vegetables. The addition of coconut milk and fried bread gives an excellent taste to this rice. I have very nostalgic memories of this Brinji rice. Those days amma never makes veg biryani or any masala rice at home. So whenever amma attends any wedding at her close friend’s house, she packs this Veg brinji from the Kalyana veedu. We call it Kalayana veetu brinji sadam.

Typical onion raita and a plain kurma pair well with this brinji sadam. The main flavoring for this brinji recipe is the addition of bay leaf, fennel seeds and stone flower(kalpaasi), and mint leaves. I have been trying to get a perfect recipe for a long time. Even I spoke to some caterers and got some tips. I tried this a few times at home and finally arrived at a perfect recipe.

I have posted Kuska recipe in Jeyashris kitchen. That one is similar to this but made using seeraga samba rice and without the addition of any veggies. If you have guests and want to make a delicious meal just try out this recipe. I am sure your guests will be delighted with joy. You can also pair this with any kurma too

Also check out, Hyderabadi dum biryani, Kuska recipe, Pressure cooker paneer biryani, Chole biryani, Thakkali biryani, Seeraga sambar rice veg biryani, Mushroom biryani, and Chettinad urulai biryani

Do try out this recipe and let me know how it turned out. Also follow Jeyashris kitchen on Facebook, Instagram and subscribe to Jeyashris kitchen on Youtube.

Brinji recipe – How to make Brinji

Veg brinji recipe

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Birinji recipe

South wedding style Brinji recipe, one pot vegetable rice
Course Lunch, Main Course
Cuisine Indian, South Indian
Keyword Biryani recipe, one pot meal
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Author Jeyashri suresh

Ingredients

  • 1.5 cup basmati rice
  • 1 cup mixed vegetables
  • 2 tbsp oil
  • 1 tbsp ghee
  • 4 pieces bread sliced fried
  • 2 tbsp roasted cashew nuts
  • 1 tbsp ginger garlic paste
  • 2 tsp fennel seeds
  • 1 tsp stone flower | kalpaasi
  • 3 bay leaf
  • 2 onions
  • 1 tomato
  • 2 green chili
  • 4 tsp red chili powder
  • ½ tsp turmeric powder
  • Salt as needed
  • 2 cups of water
  • 1 cup coconut milk
  • ¼ cup finely chopped mint leaves and coriander leaves

Instructions

  • Wash the basmati rice and keep it aside for 20 minutes.
  • Cut the edges of the bread, cut them into cubes and deep fry it and keep aside.
  • Alternatively you can pan fry this too.
  • In a Heavy bottomed deep pan add 2 tbsp of oil and 1 tbsp ghee.
  • Add the bay leaf, fennel seeds, stone flower and green chilis
  • Saute for a minute and add the thinly sliced onions.
  • Cook till it becomes translucent.
  • Now add the ginger garlic paste to this.
  • Saute till the raw smell of the garlic goes off.
  • Now add the sliced tomato.
  • Cook till the tomatoes turn mushy.
  • Add red chili powder,salt and turmeric powder.
  • I added 4 tsp of red chili powder. Since we are adding coconut milk it won’t be too spicy. But if your red chili powder is very hot, lessen accordingly.
  • If needed you can add 1 tsp of biryani masala or garam masala too. I didn’t add though.
  • Now add the veggies. I added carrot, beans and peas.
  • You can add potato too. Cauliflower will become mushy, so I don’t prefer adding it.
  • Mix well and add the finely chopped mint leaves and coriander leaves.
  • Combine well and add the washed rice.
  • Now add in 2 cups of water and 1 cup coconut milk. I am using store bought coconut milk for this Brinji recipe.
  • Mix well and cover this with a lid.
  • Stir in between.
  • Once the water it almost absorbed, place the pan on a dosa tawa.
  • Let this sit on the heat for 10 minutes.
  • Switch off the flame.
  • After 5 minutes open the lid.
  • Now add the roasted cashew nuts and fried bread slices.
  • Gently mix from the sides without breaking the rice.
  • Birinji is ready to serve.
  • Serve with salna or onion raita.

Video

Notes

1. Adding coconut milk is a must for this recipe, so do not miss it.

2. Tempering with fennel seeds, stone flower, and bay leaf adds flavor to the birinji, so use good quality whole spices.

3. Fried bread gives the exact taste of Kalyana veetu Birinji recipe.

  • Wash the basmati rice and keep it aside for 20 minutes.
  • Cut the edges of the bread, cut them into cubes and deep fry it, and keep aside.
  • Alternatively, you can pan fry this too.
Brinji recipe
  • In a heavy bottomed deep pan add 2 tbsp of oil and 1 tbsp ghee.
  • Add the bay leaf, fennel seeds, stone flower, and green chilis
Veg brinji sadam
  • Saute for a minute and add the thinly sliced onions.
  • Cook till it becomes translucent.
Veg brinji sadam
  • Now add the ginger-garlic paste to this.
  • Saute till the raw smell of the garlic goes off.
Veg brinji sadam
  • Now add the sliced tomato.
  • Cook till the tomatoes turn mushy.
Brinji recipe
  • Add red chili powder, salt, and turmeric powder.
  • I added 4 tsp of red chili powder. Since we are adding coconut milk it won’t be too spicy. But if your red chili powder is very hot, lessen accordingly.
  • If needed you can add 1 tsp of biryani masala or garam masala too. I didn’t add though.
  • Cook for 2 minutes.
Veg brinji sadam
  • Now add the veggies. I added carrot, beans, and peas.
  • You can add potatoes too. Cauliflower will become mushy, so I don’t prefer adding it.
Veg birnji rice
  • Mix well and add the finely chopped mint leaves and coriander leaves.
brinji rice
  • Combine well and add the washed rice.
brinji recipe
  • Now add in 2 cups of water and 1 cup of coconut milk. I am using store-bought coconut milk for this Brinji recipe.
  • Mix well and cover this with a lid.
  • Stir in between.
  • Once the water is almost absorbed, place the pan on a dosa tawa.
  • Let this sit on the heat for 10 minutes.
Brinji recipe
  • Switch off the flame.
  • After 5 minutes open the lid.
  • Now add the roasted cashew nuts and fried bread slices.
Veg brinji sadam
  • Gently mix from the sides without breaking the rice.
  • Brinjii is ready to serve.
  • Serve with salna or onion raita.
brinji sadam
  1. Adding coconut milk is a must for this recipe, so do not miss it.
  2. Tempering with fennel seeds, stone flower and bay leaf add flavour to the brinji, so use good quality whole spices.
  3. Fried bread gives the exact taste of Kalyana veetu Birinji recipe.
Brinji recipe

The post Brinji recipe | Veg Brinji sadam appeared first on Jeyashri’s Kitchen.

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