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Good times with Good food



Crispy corn bhel



Crispy corn Bhel  is a scrumptious, palate cleansing tangy savory snack(chaat).

From eating sweet corn right off the cob to fueling cars with ethanol additives, corn is the most versatile agricultural product on the planet. It has an astonishing array of products.

It fits like a glove in all cuisines. Putting  a small amount of effort transforms this to a gratifying treat.

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Congress Masala


Peanuts (Kadlekai in Kannada)are among the healthiest and most cost-effective snack options available.

Did you know? Peanut is  one of the most popular snacking items worldwide.

Congress masala, made using  Congress kadlekai ,is very easy to prepare and hassle free chaat. Eating these spiced and tangy peanuts is sure to uplift your mood. In Karnataka,India it’s commonly sold in bakeries, train/bus stations to munch on your journey and in stores where they sell fried goodies. It’s extremely popular and eaten by all.

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Dahi Bhalla


This deep fried lentil dumplings soaked in dahi(yogurt) and served with spices is a popular savoury snack/chaat in north India and down south its more like a refreshment after breakfast/lunch. With a small variation in serving.

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Black channa chaat



1 cup or 200gms soaked(5 hours or more )and cooked black channa(it should hold shape, COOK WITH 1/4 teaspoon SALT)
1 medium sliced onion finely chopped
A few pani-puri puris
1 large peeled & boiled potato
2 tablespoons curd
Chat masala 1/2 tablespoon
Chilli powder 1/2 tablespoon
Coriander powder 1/2 teaspoon
Jeera powder 1/2 teaspoon
Raisin/Tamarind chutney 2 teaspoons
Coriander to garnish
Juice of 1 lime
Salt to taste
optional : Pomegranate


Makes 2-3 plates


1. In a large bowl add the boiled channa, Mash the potatoes and add all the dry powders and salt, combine well.
2. Add tamarind chutney, a little onion and incorporate everything.
3. Add salt as required.
4. Crush a few puris and add it to the above mixture.
4. On a serving plate add the channa,potato,onion mixture. Add some more onions, lime juice, curd on top.
Garnish with coriander and pomegranate

Note: Work quickly after adding the puris as it should not get soft when served.

Dahi Puri



3 cups Fresh curd
Puris – 30 (I use store bought ones and fry them)
2 medium sized potato boiled and mashed
2 medium sized onions finely chopped
1 cup Finely grated carrot
1 finely chopped tomato
2 teaspoons Sugar
Salt to taste
Chilli powder 1 teaspoon
Juice of Half lime
Chat masala 1/2 teaspoon
Dry Mango powder 1/2 teaspoon powder
Mint chutney
Tamarind chutney
Sev to garnish  1 cup
Finely chopped coriander to garnish 1 cup

Makes 3 plates of Dahi Puri

1. Beat the curd with sugar and a 1/4teapoon salt and keep it chilled(tastes better)
2.  Fry the Puris, make a hole to stuff everything. Keep aside.
3. In a bowl add mashed potato, 1/2 teaspoon chilli powder,dry mango powder,salt,lime juice and mix well.
4. In a plate arrange 6-8 puris. Stuff each puris with potato mixture, tomato,onion.
5. Add a little mint and tamarind chutney on the puris.
6. Top it with CHILLED curd generously.
7. Add grated carrots on each puris and sprinkle chat masala , chilli powder on top.
8. Garnish with Sev and Coriander.

Serve immediately.Dahi lovers will bless you 🙂

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