Sunday, July 26, 2015

Chaat on a Stick

BM # 54   Week 4   Day 3

I love hosting parties and enjoy cooking for my guests. I like my menus to be elaborate and prefer to cook something new for these occasions. Well the quest for a new dish is something that all food bloggers have, right? On one of my recent evening tea parties , I made these Chaat BItes and they were appreciated by all. I served the Chaat on wooden skewers so it became easy for the guests to indulge in.You could use skewers or  toothpicks .

The bites on a stick look great and are very convenient for the guests too.

Chaat on a Stick.
2-3 potatoes
1 tomato
2 tsp Chaat masala
2 tbsp tamarind chutney
Salt to taste
Lemon juice

Wash and peel the potatoes.
Cut into cubes.
Alternatively you could use baby potatoes.
Sprinkle salt and mix well, keeping them aside for 5-7 minutes.We want the salt to seep in.
Deep fry these potatoes, till well cooked and crisp.
Remove on a kitchen napkin.
Chop the tomato into quarters, remove the pulp and dice them.
Put the potatoes and tomatoes into a bowl.
Add rest of the ingredients and mix well.
Check and adjust flavors according to taste .

To serve
Take a wooden skewer.
Thread in a tomato piece , two potato pieces or thread them the way you like.


I normally make this Chaat with a black spice powder called Kaala Chaat masala, and it's flavor is so good that I do not like to add chilly to it , how ever if you like your chaats spicy then prefer to use yellow chilly powder which tastes best in chaats. Red chilly powder could be used if yellow is not available.

The Kaala Chaat masala is a Delhi speciality and I am not sure if it is available else where, you could use MDH brand chunky Chaat Masala. In that case you might have to adjust the quantity of the spice. This spice is stronger than the black masala.

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Saturday, July 25, 2015

Coleslaw Bites

BM # 54  Week 4   Day 2

I am a hard core fan of bread and love it in any form. I love sandwiches and try to make them in different variations. These coleslaw sandwiches have been a great hit with my guests, and if you cut them further they become bites. They look colorful and taste delicious plus are healthy. Of course you could substitute white bread with brown. For a more dramatic affair. Use both the breads, brown and white.

Coleslaw bites
To make 1 sandwich
12 Pieces of Bites

2 slices jumbo bread

For Spread
1 cup curd
2 tbsp cheese, grated
2 tbsp cucumber, grated
2 tbsp cabbage, grated
1 tbsp carrot, grated
1 green chilly, pastes
1/4 tsp oregano
1/8 tsp chilly flakes
1 tsp coriander leaves
Salt to taste

To make hung curd
Take a muslin cloth, place it on a bowl, put the curd in this cloth.
Picking the corners, tie the muslin cloth lightly and hang it in a corner with a bowl underneath for collecting the drained water.
Leave it for 2 -3 hours.

To make spread
Apply salt to cabbage, cucumber and carrot.
Leave for 5 minutes, squeeze out the excess water.
Take a bowl , add the hung curd, prepared vegetables and rest of the ingredients.
Mix well.
This is our spread.

To make sandwich
Remove the crust from the bread.
Apply butter.
Apply the spread, lavishly.
Cover with another buttered slice.
Cut into bite sized pieces.
Serve with mint dip or ketchup.

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Friday, July 24, 2015

Olive and Basil Pinwheels

BM # 54   Week 4   Day 1

While hosting my parties I always prefer to make bite sized snacks. The concept of snacking has changed and people no more want to eat big, lare sized snacks. If making samosas, I no longer make the real Punjabi samosas, I like to make the mini version. Come to think of it I have always seen the Gujarati's serve small and bite sized portions. I used to laugh because I had always seen big portions of food and big sizes in North., I felt how can a person make such small tit bits ! Well I no longer laugh , but find people very wise when I see them serving bite sized snacks or small mini sized desserts. Yes for this week my theme is Bite Sized Appetizers.For today I have these pinwheels, which can be pre prepared and sliced just before serving. 

Pinwheels is a very light appetizer and I have always been fond of them. They are truly versatile. Check out some other variations that I have tried.

Olive and Basil Pinwheels

Olive and Basil butter
1 cup butter
2 tbsp finely chopped black olives
1 tbsp finely chopped piri piri
2 tbsp leaves from basil oil.
Mix everything very well and keep aside.
You could use fresh basil leaves if you do not have the oiled ones.

6 slices of jumbo bread with crust removed.

To make the pinwheels
Roll the bread slices with a rolling pin , till they are evenly flat.
Apply a layer of the prepared butter.
Place one buttered bread slice, overlapping the first slice, place the second slice and similarly the third one.
You have one long strip of bread.
Start rolling this strip. Roll tightly .
Wrap in a cling film and seal the ends by twisting on either side.
Make sure there is no air and the roll is tight.
Place it in the frig for 10-15 minutes.
Remove and cut into slices.

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Sunday, July 19, 2015

Samosa Chaat

BM # 54   Week 3  Day 3

This is one Indian savory pastry that I love. Even as a kid I loved these. I remember the staff boy getting these from a small sweet shop which was owned by a sardarji . He was very popular for samosas and gulab jamuns. Come to think of it , in Delhi we see too many of these small shops who sell samosas , gulab jamuns along with other sweets. My memory takes me back to my uncles house in Delhi in Karol bagh area where Shiv Lal samosas were so popular. Till date our cousin talk about it on wats app. I find these so versatile, give a slight twist and the whole concept changes.

For this week under deep fried food, here are my favorite samosas in a Chaat avatar. They are made with wheat flour, the stuffing is the same, but served with chilled curd , sprouts and sweet chutney with a little spice topping. The samosas should be piping hot while the curd and chutneys should be really really chilled. You will love them.
Since the theme asked for Deep Fried Love, I fried two samosas rest were baked.

Here is how I made these
Samosas, here I have substituted APF with wheat flour
Chilled whipped curd
Sweet tamarind chutney
Moong sprouts
Pomegranate pearls
Chaat masala
Red chilly powder
Place the hot samosa in a bowl.
Sprinkle some sprouts.
Drizzle the curd and chutneys.
Sprinkle the spices and pomegranate pearls.
Serve immediately.

Check out some of the samosa variations

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Saturday, July 18, 2015

Paalak Pakoda Chaat

BM # 54   Week 3   Day2

Born and brought up in Delhi, I have a true Delhite taste . I love the Gol gappas, the Dahi Wadas, chaats and all the street food available in this bustling city. If you have ever been to this city , you must have observed that the sweet shops have a Chaat counter outside their shops. These Chaat counters normally have Gol Gappas, Papdi Chaat, Dahi Wadas , Raj Kachori. A few of these also have Paalak ke patte ki chaat.

The Paalak or spinach leaves are dipped into a gram flour batter and fried into a lovely fritter and then chilled curd, sweet tamarind chutney are drizzled on this fritter. Chaat masala, peeli Mirch are then sprinkled. Trust me while I type this, my mouth is watering.

My theme for this week is Deep Fried Love and so I decided to post Spinach Pakodas which are the base of a chaat, just like papadi.

So let's get to the recipe, but before that we must make sure that we choose nice big clean fresh spinach leaves. We should remove the stalk and wash and gently wipe the leaves. Now our leaves are ready .

For the pakodas
10 - 12 spinach leaves
1/2 chick pea flour / besan 
Salt to taste
Oil for frying

Wash and wipe the leaves , make sure they are completely dry.
You could leave the leaves in a colander for a while and then wipe each leaf with a kitchen towel.
Make a smooth batter  of besan and water.
Add salt .
Dip these leaves into besan and deep fry to a nice crisp golden.

These fritters can be enjoyed just as they come out, steaming hot. You could sprinkle Chaat masala and enjoy as it is. But I love the Chaat made by those vendors in Delhi and on all my trips to Delhi I must make sure to eat this Chaat at least once.

These same pakodas are used for Chaat ,here is what you need

Whipped curd
Boiled potatoes, cut into small cubes
Boiled kabuli chana, zero size
Sweet tamarind chutney
Green Chutney
Chaat masala
Red / yellow chilly powder
Salt to taste

Getting the Chaat ready
Place two or three of the spinach pakodas in a dish.
Sprinkle the boiled cubed potatoes and channa.
Add the whipped chilled curd, lavishly.
Drizzle some sweet tamarind chutney.
Drizzle the green chutney.
Sprinkle the spices.
Serve immediately.

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Friday, July 17, 2015

Idli Chilly Fry

BM # 54   Week 3   Day 1

Well this dish is normally born if you have left over idlis..right? Yes and No!
I am personally very fond of idli chilly fry and specially the one they serve at Shiv Sagar in Mumbai. The chilly fry is quite spicy and idli can be easily taken for cottage cheese.The taste is amazing so I never order idli or Dosa there.At home whenever I make idlis, I quickly keep a few aside for my chilly fry.

The idlis have to be cut and batter fried, you just cannot compromise on this, at least I can't the batter fried idlis when mixed with the rest of. The ingredients and sauces fluffs up and absorbs the sauces making it really delicious. The plain simple comforting Idli is transformed into a nice deep fried fritter , and the final outcome is a mind blowing spicy dish!

For this week I have chosen to cook fried food and Idli Chilly Fry is my Day 1 entry.

Idli Chilly Fry
4 idlis
1/2 cup APF + 2 tsp cornflour
Salt to taste
Make a batter of the above ingredients.
Cut the idlis, lengthwise.
Dip into the batter and deep fry.
Keep aside.

For the chilly fry
3-4 onions
1 capsicum
1 tbsp garlic, chopped
1 tbsp green chilly, diognally cut
1 tsp ginger, Juillene
1 tsp soy sauce
1 tsp chilly sauce
1/2 tsp vinegar
Salt to taste
Heat oil.
Add garlic, onions and capsicum
Saute for a minute or two,
Add green chilly and ginger.
Saute for another two minutes,
Add the batter fried chilly and mix well.
Drizzle the sauces, vinegar and salt.
Mix well on full flame.
Sprinkle a few drops of water.
Remove from fire and serve piping hot.
Garnish with spring onion.

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Sunday, July 12, 2015

Melon and Papaya Sorbet

BM # 54   Week 1   Day 3

Melon and Papaya are the fruits which kids aren't really fond of . How about sneaking them into their favorite form.

Yes turn it into a sorbet and they will love it.
 Let me tell you how this sorbet came to my mind..well in summers papaya , melon and mangoes are always on the breakfast table, mango being everyone's favorite gets over immediately. I fuss a little over papaya and sometimes just put it away to eat later. So one day I put both melon and papaya in the frig to eat later and by after noon I was in no mood to eat so puréed and froze them and in the evening a delicious sorbet was ready.

This is my day 3 post under Kids Delight, fruit in any form.

Melon and Papaya Sorbet

1 cup musk melon
1 cup papaya
Rose syrup

Chop the melon and papaya into chunks.
Blend them to a fine puree.
Freeze this puree.
Just before serving remove it and blend for a few seconds.
A lovely sorbet will be ready.
Pour in a glass and drizzle some Rose syrup and serve.

This is just enough for one person, you could increase the quantity according to your family.

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