.....From My Palate

Appetizers/Snacks

Chatpati Palak Chaat

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Life is really unpredictable for obvious reasons now. In February I planted bulbs in my backyard on a sunny day without jacket and today, in May I am wearing a woolen robe with socks on my feet and still feeling cold. Gosh! Is there anyone who can tell me where we are heading to…?? All my woolens are washed, nicely folded and packed for almost 5 months of hibernation but instead of feeling happy, I am feeling stupid and cold! Golden rays of sun are welcoming us outside but cold wind pushing us inside saying “Spring is for me and I wanted to play alone”!!

Anyhow, Food is the only option that’s comforting and cheering our soul while dealing with this confusion. Chaat, a mix of crunchy, sour, sweet, savory taste all at once, tickle our palate, mind and soul. Chaat a synonym for happy, blissful and satisfied in one word. But only requirement is it should tastes good, getting a good plate of aloo tikki or pani puri is as rare as getting a partner made for each other. ;-0 I really crave for good chaat in US and its really difficult and looks like impossible so far. A good plate of chaat should be hot and crunchy with a good balance of cold sweet dahi, sour tamarind chutney, spicy green chutney and perfect seasoning.

Pani puri, aloo tikki, papdi chaat, dahi puri, dahi bhalle, bhel puri are all popular and in demand. The only chaat that tastes delicious but still lives an unappreciated life is Indian Popeye’s favorite Palak Chaat. The crisp Spinach fritters with yogurt, chutneys and garnished with pomegranate and sev. What a delight?

Well, I am not sure if its as healthy as it sounds because of spinach but I can vouch for its deliciousness. It is a good appetizer and can give a zesty start to any party.

 

 

Palak Chaat
Recipe Type: Chaat
Cuisine: Indian
Author: Bhawana
Ingredients
  • 10 Spinach leaves, washed and dried
  • 1/2 cup Besan (Bengal gram flour)
  • 1/4 tsp. Ajwain (Carom Seeds)
  • Red Chilli Powder as needed
  • Salt to taste
  • Water to make the batter
  • Oil- for deep frying
  • Green chutney
  • Tamarind chutney
  • Yogurt
  • Roasted Jeera Powder
  • Chaat masala
  • Red Chilli Powder
  • Salt
  • Pomegranate Seeds
Instructions
  1. Add besan, ajwain, red chilli powder, salt and make a thick and smooth batter with the help of water.
  2. Heat oil in a pan.
  3. Coat spinach leaf with the batter and fry in batches until golden and crisp from both sides.
  4. Repeat the step for all the remaining spinach leaves and put them on a kitchen towel to remove excess oil.
  5. Just before serving, place spinach fritter on a serving plate. Drizzle beaten yogurt, tamarind and green chutney.
  6. Season it with salt, chilli powder, jeera powder and chaat masala.
  7. Garnish with pomegranate seeds and nylon sev.

Tropical Fruit Salad With Coconut Dipping Sauce

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Summer is in full swing and I’m very sure so are your plans to conquer these 16 weekends to the best. “What are your plans for summer?” is the most overrated icebreaker question all summer! Its not all, lot of pain and hard work goes in planning theme BBQs, beach activities, camping at leisure grounds, 2 weeks vacation to some exotic place, visits to waterparks resorts, cruises and what not!….just to answer the question “What you did in summer this year?” Nothing, just relaxed and enjoyed warm weather with our family in our lush green backyard. Felt great eating fresh organic home grown vegetables with freshly cut bouquet on table, that’s a luxury we can only attain few months in a year. Spent some quality time with kiddos while watching late night movies, playing board games all afternoon over non stop chit chat about friends and life and most importantly, felt life in home, in otherwise spick-and-span, ornamented house used to eat and sleep.
I’m sure the person who asked will faint after hearing this answer. Or maybe I’m exaggerating the whole situation….Maybe not!! 😉

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Summers are all commercialized because of these profit oriented companies. Their marketing is so good that they convinced the masses to use their product or visit the place to experience good fancy summer. Summer used to be the time when people visit their friends and families during vacation so that their kids can experience bonding and warmth of relationship in lives. That’s the time we enjoyed our breakfast and lunches with families without hasting ourselves to school and other activities. That’s the time we spent making lifelong friends and memories to cherish and share with our children. May be summers were not as fancy as now a days but they felt real, close to heart and memorable.

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By no means going on vacations or having fancy evenings with friends are impermissible to me, I love all that 🙂 . It just that overdoing anything will loose its charm and character. What I really like about summers are having BBQs or potluck parties with lots of fun games like dumb charades, pictionary and water activities for kids to enjoy the weather with friends and families.

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Food is the undeniable part of any kind of entertainment. After all the fun and activities, gathering around a table full of delectable dishes makes our day. We always look for recipes that are easy to make and takes less time without compromising on taste and feel. I am sharing such recipe today that will brighten up the BBQ table without much effort and time. Its healthy, colorful, delicious, exotic and fresh.

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Tropical Fruit Salad With Coconut Dipping Sauce
Recipe Type: Salad
Author: Bhawana
Ingredients
  • 1 cup Pineapple, cubed
  • 1 cup Papaya, cubed
  • 1 cup Mango, cubed
  • 1/2 cup Kiwi, cubed
  • 1 cup Red Dragon Fruit, balls (using melon baller)
  • 1/2 cup Blueberries
  • 2 tsp. Lime Juice
  • Coconut Dip Sauce-
  • 1/4 cup thick Yogurt
  • 2 tbsp. Coconut Cream
  • 1/2 tsp. Lime Zest
  • Coconut Flakes
  • Honey as needed
Instructions
  1. Mix yogurt, lime zest, honey and coconut cream together
  2. Cover and chilled in refrigerator before serving.
  3. In a mixing bowl, combine all the fruit just before serving.
  4. Drizzle lime juice, gently toss to coat.
  5. Serve with coconut dip on side.
  6. * Use Fresh fruits for better taste.
  7. ** Use Fruits of own choice and preferences.

Melon Balls Salad With Minty Lemon Vinaigrette

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Do you count calories and keep track of your diet?
Please, avoid yes! I am already in a state of depression as summer is coming and taking off fluffy jackets will force me and others to see the reality. Every summer I buy new clothes and promise myself that next summer I will lose weight and wear all my old dresses comfortably and look better. I think purging old clothes in spring must be the idea of a person dealing with the same situation. No old clothes, no evidence, no depression, just feeling good and eat!! How I wish! dreams know no bounds…

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But yes, we are living in the real world and dealing with real issues. And having a fit and healthy body is everybody’s  priority now a days. Eating good and healthy are the talking points these days. There is another term “Organic”  really popular in the present time. There are so many diets to follow, equipment, exercises and top of all free advices of what to eat and what not. All this chaos baffled you so much that you crave for more sugar to fight with the confusion.
For me its like a new year resolution only started later in spring, motivated all summer, pushing myself in fall, eating and living in denial in winter. I totally blame the festive season and fluffy jackets for it. 😉

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I don’t believe in diets, may be because more I deprive myself, I’m going to crave it more. I like to eat everything I like, but in moderation. Apparently, I like to cook at home and it helps me in control of  ingredients I am using in food.

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It is a well known fact that the best way to start your day is by eating fruit. It will kick start your metabolism, boost the energy and naturally cleanse the whole system. This melon salad with a minty dressing is a recipe for such days when you wanted something quick, healthy and very chic.

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Melon Balls Salad With Minty Lemon Vinaigrette
Recipe Type: Salad
Author: Bhawana
Ingredients
  • Cantaloupe
  • Water Melon
  • Few Mint Leaves
  • Vinaigrette-
  • 3 tbsp. Lemon Juice
  • 1 tbsp. Honey
  • 3-4 Mint Leaves, finely chopped
  • 1 tsp. Meyer Lemon infused Olive Oil
  • 1/2 tsp. Fig Balsamic Vinegar
  • Black Salt & Pepper
Instructions
  1. Cut melon and cantaloupe in half and scoop balls with the help of a melon baller.
  2. Cover and refrigerate balls at least for 30 mins.
  3. Mix lemon juice, honey and mint leaves.
  4. Add olive oil, balsamic vinegar, salt and pepper.
  5. Mix it well.
  6. Pour the vinaigrette over melon balls just before serving.
  7. Toss it and serve chilled garnished with mint sprigs.

Khasta Matar Kachori

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Welcome Back! New improved look of my blog has creatively recharged me to dive in and explore the infinite number of recipes I wanted to share with you. Recipes that I always wanted to try or already tried but never got a chance to take pictures and post. Yes! there are times when I cook and wanted to share it with the world but didn’t get a chance to take pictures. Cooking, styling food, taking pictures, editing, writing, and the list is long….all this work sometimes dampens my spirits and makes me lazy, and furthermore, I get little time to sit and enjoy the food with my family.

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But right now my spirits are high and creativity is bubbling inside me, pushing me harder towards the kitchen. Weather is also looks like working for me by making the day appropriate for the dish. Cloudy day with partial rain now and then, warm weather with sun playing hide and seek…confusing but making me sure to go back to my roots by cooking Chatpati Khasta Kachori Aloo.

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Kachori aloo is a popular holiday breakfast (with garma-garam Jalebis) in Uttar-Pradesh. On all my visits to India I make sure I have this breakfast at least once with my family. It brings back so many fond memories of the past.

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Kachoris are flaky deep fried delights that goes well with aloo ki sabji. I made matar ki kachoris instead, keeping in mind the likeness of my younger one. I sent the pictures to my mom on WhatsApp, to let her know that I am creating same memories in US too!
Thank you Mom.

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Khasta Matar Kachori
Author: Bhawana
Ingredients
  • Dough
  • 2 cups All Purpose Flour
  • 2 tbsp. Suji (Semolina)
  • 1 tsp. Besan (Gram Flour)
  • 1/4 cup Oil
  • Salt to taste
  • 1/4 tsp. Baking Soda
  • Warm water to make dough, as needed
  • Oil to fry
  • Peas Filling
  • 1 1/2 cup Peas, shelled.
  • 2-3 Green Chilies, chopped
  • 1 tsp. Ginger, grated
  • 2 tbsp. Oil
  • 1/2 tsp. Cumin Seeds
  • 1/4 tsp. Asafetida
  • 1/4 tsp. Turmeric Powder
  • 1 tsp. Coriander Powder
  • 1/2 tsp. Fennel Seed Powder
  • Red Chili Powder to taste
  • 1/4 tsp. Garam Masala Powder
  • 2 tsp. Besan (Gram Flour)
  • 1/2 tsp. Amchur Powder
  • Salt to taste
Instructions
Dough
  1. Mix flour, salt, baking soda, besan and suji.
  2. Add oil and mix it well.
  3. Now add warm water as needed and knead it to a firm and smooth dough.
  4. Cover it with wet cloth and keep aside for 30 minutes.
Filling
  1. Boil peas until soft (if using fresh peas).
  2. Drain and mash them coarsely with the back of the spoon
  3. Heat oil in a pan and add cumin seeds and asafetida powder.
  4. Add green chilies and ginger. Now add all the masalas and peas.
  5. Mix it well and add besan.
  6. Keep sauteing the mixture until all the water evaporates and the mixture is dry.
  7. Take a small portion of a dough and roll it in to a smooth ball.
  8. Flatten a ball with a palm and place the stuffing in the middle, cover and seal the ends.
  9. Roll it lightly with a rolling pin.
  10. Deep fry kachoris on medium/low flame till golden brown on both sides.
  11. Drain and serve hot with aloo ki sabji and chutneys.

Roasted Acorn Squash Soup – Celebrating Fall

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Summer said goodbye and officially it’s fall. Cool misty mornings, little less sunlight and small days are really depressing. But thank God Halloween is almost there, it’s time to take out decorations from the basement and get busy in welcoming festivities that brings happiness. Last week I went out with a friend for a quick visit to a small cute farmer’s market in the downtown. From stalls of seasonal flowers, baked goods, vegetables and fruits, a cute round green and orange acorn squash caught my eye and instantly warm creamy soup was in my mind.

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Next day seasonal flu puts me down and this cute small thing keeps on waiting for me in the refrigerator. I am still fighting with the cold and bad throat but cannot fight with the craving for warm bowl of creamy soup.

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Roasted Acorn Squash Soup
Author: Bhawana
Ingredients
  • 2 Acorn Squash, halved and seeded
  • I Shallot, diced
  • 1 carrot, cubed
  • I green Apple, cubed
  • 4 cloves of garlic
  • Few fresh Sage
  • 1/2 tsp. Cumin Powder
  • 1/2 tsp. Cayenne Pepper
  • 2 pinch of Cinnamon Powder
  • Pinch of Nutmeg Powder
  • 2 cups Vegetable Stock
  • 2 tbsp. Olive Oil
  • 2 tbsp Coconut Milk
  • Salt and black pepper to taste
Instructions
  1. Preheat oven at 400 degrees F.
  2. Season squash with salt and peeper.
  3. Put garlic (in a foil pouch) and squash into a baking dish with the cut side down.
  4. Bake until the flesh of the squash is soft, about 30-40 minutes.
  5. Let it cool until squash can be handled. Scoop flesh into a bowl and set aside.
  6. Heat oil in a pot over medium-high heat. Cook garlic, shallot, carrot, and apple until soft, 5 to 7 minutes.
  7. Add squash, cumin powder, cayenne powder, cinnamon and nutmeg powder. Mix it well.
  8. Now pour vegetable stock into the pot.
  9. Add fresh sage leaves and simmer it for 20 minutes.
  10. Puree the mixture with a stick blender.
  11. Stir coconut milk and season with salt and pepper.
  12. Cook more for 2 minutes. Serve with garnish of your choice.

Citrus Strawberry Salad

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Cold weather, chilly winds, gray skies and snow all around…..the whole canvas is pure white. Yes! Dear Winter…we are talking about you. No doubt, Fresh snow looks blissful and pure…. indubitably, the best scenic view for the eyes to capture! But not for long….lack of colors in life always makes me grumpy and dull. I crave for colors in life so much, that colors can boost up my energy instantly and gives smile on my face.

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A small bunch of bright red color flowers are good enough to add good energy in the life and home. Same goes for food too. I believe  in a saying…….”You eat first with your eyes, then your nose, then your mouth…..”.
This bright and sunny winter salad is the perfect remedy to erase the gray side of winter. It is fresh, healthy and very versatile. One can add blood orange, grapefruit, tangerine any citrus fruit of your choice. Adding silvered nuts or roasted coconut flakes will give bite and enhance the flavor.

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Citrus Strawberry Salad
Author: Bhawana
Ingredients
  • Strawberries hulled, sliced
  • Navel Oranges
  • Fresh Pomegranate Seeds
  • Few springs of fresh Mint
  • Lemon Juice
  • Brown Sugar/Honey
Instructions
  1. Cut peel and white pith from oranges.
  2. Cut between membranes to release segments.
  3. Combine fruit in large shallow bowl.
  4. Squeeze all the juice from the oranges into a separate bowl, then stir in the lemon juice and brown sugar.
  5. Pour the syrup over the fruit and sprinkle with fresh mint.
  6. Refrigerate the salad for some time and serve chilled.

Kutchi Dabeli

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Kutch is the largest district of India in Gujarat famous for its magical wet and dry lands. Apart from wetlands and white desert Kutch is famous for its wonderful culinary delights. One of the jewel from its treasure box is Dabeli. Dabeli is a famous street food in Gujarat. Its original roots are from Mandvi Kutch. Dabeli is a spicy potatoes mixture cooked with dabeli masala served sandwiched in paavs (buns) with chutneys and accompaniments. Dabeli is a delectable answer from India to all the burger served in west.

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Dabeli is also known as double roti. This dish is deliciously spicy, easy to prepare and undoubtedly a star dish to impress people. With all the assorted accompaniments served with it gives a sweet, tangy, spicy, crunchy taste that will lead to overeating and no way to stop its craving. Just a word of caution to my dear friends. 🙂 🙂

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Kutchi Dabeli
Author: Bhawana
Ingredients
  • Round Buns (Pavs)
  • 3 tbsp. Dabeli Masala
  • 5 Potatoes boiled, peeled and mashed
  • 3 tbsp. Oil
  • Salt to taste
  • 2 tsp. Lemon Juice
  • Butter
  • 1 cup Tamarind Chutney
  • 1/2 cup Masala Moongphalli (Spicy Peanuts)
  • 2 tbsp. Coconut, scraped
  • 1/4 cup Pomegranate Pearls
  • 1/4 cup Black Grapes, chopped
  • 1/4 cup Nylon Sev
  • 2 tbsp. Fresh Coriander Leaves, chopped
  • 1 Onion, finely chopped
  • Garlic Chilli Chutney
  • 6-7 Garlic Cloves
  • 1 tsp. Lal Mirch Powder
  • Salt to taste
  • 3 tbsp. Water
  • Lemon juice to taste
Instructions
  1. Take dabeli masala in a bowl, add 2 tbsp. of tamarind chutney and little water.
  2. Mix it well and keep aside.
  3. Heat oil in a pan, add dabeli masala mixture in it.
  4. Cook for 2 minutes, now add potatoes, salt and a little water.
  5. Mix it well, add lemon juice and cook until moisture is absorbed.
  6. Take it out in a platter. Sprinkle coconut all over.
Garlic Chilli Chutney
  1. In a grinder add all the ingredients
  2. Grind it in to a smooth paste.
  3. Add little water if needed while grinding.
Assembling Dabeli
  1. Slit buns in to two.
  2. Apply garlic chutney on one side of bun and tamarind chutney on other bun.
  3. Now add potato mixture, peanuts, onion, grapes, coriander leaves, pomegranate and sev.
  4. Cover with the other slice of bun.
  5. Place the stuffed pavs on a hot tawa.
  6. Press slightly and toast on both sides, with a little butter, till done.
  7. Serve hot.

Ragda Patties

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According to Wikipedia,  chaat has its origin from Uttar Pradesh and being from UP, little partial for chaat is not a crime for me. Chaat is one of the favorite street food available in all parts of India. The names and recipes may be different in different states of India but we all eat the whole bowl and wanted to lick it till the end. Chaat is one of my weakness. I can bear the stomach ache but cannot resist the sight of it.
Today I am not talking about Aloo Tikki or Pani Puri rather a popular specialty of Maharashtra called Ragda Patties which is the combination of two popular chaats –  Aloo Tikki and Matar Kulcha.

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There are so many different dishes that I get to know after I came to US. And Ragda Patties is one of them. It is like a whole meal and I like the color and array of things served with it.

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Ragda Patties
Author: Bhawana
Ingredients
  • For Ragda –
  • 1 cup Vatana (Dried White Peas)
  • 2 small Tomatoes, chopped
  • 1 Onion, finely chopped
  • 1 tsp. Ginger Garlic Paste
  • 1 tbsp. Green Chillies, chopped
  • 1/2 tsp. Red Chilli Powder
  • 1/4 tsp. Turmeric Powder
  • 1/2 tsp. Garam Masala
  • 1/2 tsp. Fennel Powder
  • Salt to taste
  • 1/4 tsp. Cumin Seeds
  • Pinch of Hing (Asafoetida)
  • 1 tbsp. Oil
  • For Patties-
  • 5 Potatoes, boiled and mashed
  • 1/4 cup Green Coriander, chopped
  • 1 tsp. Cumin Powder
  • 1/2 tsp. Ginger, grated
  • 1/2 tsp. Green Chilli Paste
  • 2 tbsp. Corn Starch
  • Salt to taste
  • Oil
  • For Accompaniments–
  • Red Onions, finely chopped
  • Tomatoes, finely chopped
  • Cucumbers, finely chopped
  • Coriander, finely chopped
  • Green Chillies, chopped
  • Tamarind Chutney
  • Green Chutney
  • Lemon
  • Sev
Instructions
  1. Soak dry peas in enough water for overnight.
  2. Cook them in pressure cooker until soft.
  3. In a deep wide pan, heat oil. Add cumin seeds.
  4. When they start to crackle, add hing and ginger garlic paste.
  5. Mix it and add onions and green chillies. Sauté until light brown in color.
  6. Add tomatoes and other spices. cook until tomatoes are soft. (use little water, if needed)
  7. Add peas and water for the gravy. Cook it for 10 minutes or until you get the desired consistency.
  8. The pea mixture should not be very thick or thin in consistency.
  9. In a bowl take potatoes and add all other ingredients.
  10. Mix it well. Shape the mixture in to small balls.
  11. Press it little from top and make small tikkis.
  12. Heat oil in a skillet, place tikkis gently on it.
  13. Shallow fry the Patties until golden brown.
For serving-
  1. Place patties in a plate and pour ragda on top.
  2. Add chutneys and accompaniments of your choice.
  3. Serve immediately.

Paneer Stuffed Kacche Kele Ki Tikki

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Kaccha Kela/Raw Banana/Plantain is visibly related to banana family but is more firmer and require cooking before being used. Plantains are sometimes referred to as “potatoes of the Caribbean” since they taste like potatoes. It’s a good source of potassium. It is high in carbs, is a energy boaster and thus makes it a popular choice for any fasting (vrat/upvas). It is a good starter for any party and serve usually with green chutney or any dip with yogurt.

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Serve hot with green chutney or plain yogurt.

Thank you Anu’s Healthy Kitchen and Prachi’s Veg Kitchen

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Paneer Stuffed Kacche Kele Ki Tikki
Author: Bhawana
Ingredients
  • For Tikkis
  • 4 Raw Bananas
  • 1 tbsp Ginger, finely grated
  • 2 Green chilli, finely chopped
  • 1/4 cup Coriander leaves, finely chopped
  • 1/2 tsp Dhaniya Powder (Coriander Powder)
  • 3/4 tsp Jeera Powder (Roasted Cumin Seeds Powder)
  • 1/2 tsp Garam Masala
  • 1/2 tsp Red Chilli Powder
  • 1/2 tsp Anardana Powder (Pomegranate seeds Powder)
  • Salt To Taste (Sendha Namak For Fasting)
  • Oil to shallow fry
  • For the Stuffing
  • 3/4 cup Paneer, grated
  • salt to taste
  • 1/4 tsp ajwain (Carom Seeds)
  • 1/2 tsp Lemon Juice
  • 2 pinches of Sugar
  • 1 tbsp Coriander leaves, finely chopped
  • Salt to taste
Instructions
  1. Boil bananas. Peel them when cool down.
  2. Mash them with hand or a fork.
  3. Add rest of the ingredients, except the oil to the mashed banana and mix it well to make a smooth mixture.
  4. Divide it into equal portions, and make circles of them and keep them aside in a plate.
  5. Mix all the ingredients for the filling and make small balls out of it.
  6. Fill the paneer mixture into the banana balls, and seal the edges neatly.
  7. Flatten it gently to form a tikki.
  8. Refrigerate tikkis for half an hour and they are ready to fry.
  9. Shallow fry, for 2-3 minutes on each side till they are golden brown in color.

Sabudana Khichdi

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Sabudana/Pearl Tapoica is a form of pure carbohydrate and made out of Tapoica tubers. It is a vegetarian processed food that is why widely used as a staple ingredient for phalhar fasting food. Sabudana khichri is an easy and quick recipe for any fasting day. Due to the carbs content, it gives the quick energy and also easy to digest.

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Sabudana Khichdi
Author: Bhawana
Ingredients
  • 1 cup Sabudana (Pearl Tapoica)
  • 1/2 cup Peanuts, roasted and slightly crushed
  • 2 Potatoes, boiled, peeled & chopped
  • 2 Green Chillies, chopped
  • 2 tbsp. Oil
  • 1/2 tsp. Cumin seeds
  • 2 tsp. Lemon juice
  • 1 tsp. Sugar
  • Salt to taste
  • 1/2 cup Coriander leaves, chopped
Instructions
  1. Wash sabudana 2-3 times,and then soak in water for 4-5 hours.
  2. Sabudana should be separate & moist.
  3. All water should have got absorbed by sago, it will be soft & fluffy.
  4. Heat ghee in a pan, add cumin seeds.
  5. When cumin seeds crackle, add chopped green chilies. Stir for few seconds.
  6. Now add cubed potatoes & stir for 1-2 minutes.
  7. Mix sabudana, crushed peanuts and sugar.
  8. Mix sabudana mixture with the potatoes in the pan.
  9. Add salt & stir well. Keep on medium flame for 4- 5 minutes, until transparent & soft.
  10. Now add chopped coriander leaves and lemon juice. Mix well.
  11. Serve hot with fresh yogurt and green chutney.