channa chaat(chickpea salad) with sweet date chutney

I am making sprouts these days for breakfast atleast 4 times a week. First I started out with simple mixing of sprouts, onion, tomatoes, chaat masala, salt and coriander leaves. Then the taste became a bit monotonous, so started looking for some variety. Came across this recipe for sweet chutney in Tarla Dalal's "fun food for kids" cookbook. Adding this chutney to the sprouts gave it a tangy and sweet taste which we just relished.
As we do not like to eat the sprouts uncooked, I generally pressure cook it without adding any water and switch off the stove immediately after one whistle. To make the sprouts, I soak the bean overnight. The next day, I tie them in a cloth for a day or 2. (depending upon the type of bean). Once I get the sprouts, I either use it right away or refrigerate for a later use.

Here are the recipes for channa chat and sweet chutney

Ingredients to make channa chat that servers 4 adults for breakfast 
Channa/chickpeas sprouts: 2 cups(Any other sprout can be used) 
Onion: 2 medium sized, chopped
Tomato: 3 medium size, chopped into small pieces Sweet chutney: 1/2 cup(recipe is below)
Chaat masala: 1 tsp(I did not have this, so I added black salt)
Salt to taste 
Coriander for garnishing

Procedure
1. Mix all the ingredients and serve. For this recipe, I did not add onions, even then it tasted too good. I am just loving this sweet chutney.

Ingredients to make 1/2 cup of sweet chutney
Dates: 1/2 cup(deseeded and chopped)
Tamarind: 1 tbsp
Cumin Powder: 1/2 tsp(Dry roast the cumin seeds and powder)
Chilli powder: 1/4 tsp
Water: 1/4 cup to 1/2 cup
Salt to taste

Procedure
1. Heat 1/4 cup water in a pan, add dates and tamarind and cook for 5 minutes.(If it becomes too thick more water can be added)
2. Allow to cool.
3. Blend in a blender and strain.
4. Add chilli powder, cumin seed powder and salt.
5. Mix well and use as required

This is my entry to Healthy Inpsirations Event-Salads event hosted by Usha.

Yogurt based Carrot-mayonnaise salad and Garlic Toasts

This dish was made as part of “No Fuss American” menu. Please see here for the other dishes as part of this menu.

Yogurt based Carrot-mayonnaise salad

Ingredients to serve 4 adults

Thick Yogurt/Curd: 2 cups
Carrot: 2(medium size, grated)
Eggless Mayonaisse: 2 tbsp
Salt to taste

Procedure

Mix all the ingredients in a bowl just before serving.

Garlic Toasts

This is actually celery-garlic toast in the book. As I don't get celery here, I just made with garlic. Nevertheless, it tasted nice.

Ingredients

Bread slice: 10
Garlic: 3 to 4 cloves(chopped) or around 1 tsp chopped
Butter: 1/8 cup(at room temperature)
Salt to taste
Grated cheese to top the bread while toasting(optional)

Procedure

1. Grind the garlic and butter in mixer. Grinding was bit of a challenge for me as the quantity was very less without the celery.
2. Add salt to the ground mixture and mix.
3. Apply the ground paste on the bread slices. Add grated cheese if desired.
4. Bake in a pre heated oven at 180 degree C for 10 minutes or till the toasts are evenly browned.
5. Cut into halves and serve.