.....From My Palate

holi

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.

Nariyal Ki Barfi – Celebrating Krishan Chatti

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We celebrated Krishanashtami or Janamashtami with all love, devotion and fondness for God Krishna showing great enthusiasm on his birthday.
He is popular and most loved Indian God all over the world. He is the only God whose childhood we can relate to and become part of it. I knew people who take care of Krishna’s childhood idol as a child, giving Him bath and changing clothes every day. They even serve Him food thrice a day like we take care of our own child. In today’s busy generation, it needs lot of discipline and compassion in heart to take care of an idol, who demands nothing but still you cannot ignore His presence and take care of Him like a child. I really appreciate their devotion and love for the God. Coming back to Janamashtami celebration, this is the day for any gourmand to enjoy all kinds of delicacies cooked and offer to Lord Krishna on His birthday. I remember my Mom cooking at least 5 or 6 types of sweets, kheer and phalahar food with many curries to celebrate this occasion. I wish someday I can blog the sweets she makes on Janamashtami. Instead of barfi we used to call it panjiris and my favorite was and still is Nariyal barfi.

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I am a total believer of all the rituals and traditions in our culture. Not being superstitious of doing things in details that are not important, I believe in celebrating festivals and occasions for happiness and association with friends and family. I don’t do things in deep details but try to mark the occasion with things I can do conveniently with a sense of freedom and devotion. Whatever we do on the name of God on any occasion or festival, comes back to our family and friends as “Prasad” to us. Its just the name but in reality we are doing things for ourselves and it help us connecting to people around us. I believe all the rituals have their own significance but due to the changing society we are loosing their gravity in the present times. And it makes sense as we are developed and equipped than horse and buggy days but what is alarming to me is the connection of our younger generation with our tradition and roots.

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I can go and ramble much longer on this topic but now its time to talk about the 6th day after the birth of Lord Krishna’s celebration known as “Chatti” or “Shashti” utsav. This ceremony is performed on the sixth day (or within a week after sixth day) after the birth of the child. This is the first ceremony that is performed in the family to celebrate the arrival of child. Bua (father’s sister) performs puja for the mother and the child. Exchange of gifts and laughter completes the festivity of the day. Kadhi Chawal has some significance and it is a must dish to be cooked and served on the occasion.

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I never seen my mom doing this chatti utsav back home while growing up but have seen this ceremony commonly after the birth of the child. Chatti is a synonym to kadhi chawal and one can relate the day with this feast. After I got married I heard about Krishna chatti from my Maasi (Mom’s sister). I was intrigued and convinced due to the chance of eating something savory after all the sweets binging on Janmashtami.

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I celebrated 6th day after the birth of lord Krishna and offered kadhi chawal, one sweet and his favorite malai mishri. And the same comes back to us as a Prasad that we call “The Feast”.

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Nariyal Ki Barfi – Celebrating Krishna Chatti
Author: Bhawana
Ingredients
  • 3 cups Desiccated Coconut
  • 2 cups Sugar
  • 1 cup Water
  • 2 cups Khoya, grated
  • Yellow Color
  • 1 tsp. Cardamom Powder
  • Few Strands Saffron
  • Silvered Pistachios for garnishing
Instructions
  1. Grease a square pan with ghee and keep aside.
  2. Mix khoya and water in a pan and cook on low flame until it thickens and with no lumps.
  3. Add sugar, mix it and cook for another 7-8 minutes on low flame.
  4. Mix yellow color, cardamom powder and crushed saffron.
  5. Check if the mixture is sticky and thicker in consistency.
  6. Now add coconut, mix it well and switch off the flame.
  7. Pour the mixture on the greased pan and spread evenly.
  8. Garnish with pistachios slices.
  9. Cover it with parchment paper, press it lightly for smooth texture.
  10. Let it set for 3-4 hours.
  11. Cut it in to square pieces and serve