.....From My Palate

Chaat

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.

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.