The word "khana" in Indian Khana Made Easy means food. So come on, let's explore and cook some easy Indian food together including gluten-free and vegan dishes.


Showing posts with label chaat masala. Show all posts
Showing posts with label chaat masala. Show all posts

February 4, 2011

Picante Peanut Poppers

We transformed the nuts we love to eat into a new snack that would bring smiles to everyone. These "pop in your mouth" bits are a great addition to any party or get together. We've made a bunch of batches for the big game tomorrow.

You can either eat them on their own or enjoy them with any cocktail (alcoholic or not). The chili powder adds a bit of a kick to every bite. I've been popping these into my mouth all afternoon...I just love them. It's hard to stop once you get started.

  • ½ cup Raw Peanuts
  • ¼ cup Fine Gram flour,  also known as Besan
  • ½ tsp Chili powder, (adjust to your spice level)
  • ½ tsp Chaat masala
  • ¼ tsp Turmeric powder
  • ½ tsp Salt
  • A pinch of Soda Bicarbonate
  • ¾ tbsp Vegetable oil
  • ½ tsp Whole Cumin seeds 

Let's get cracking:
1) Soak peanuts in a cup of water for 10-12 minutes.
2) Sieve flour along with chili pd, salt, turmeric, chat masala and soda to mix well.
3) Add sieved mixture into a mixing bowl and mix in jeera and oil.

4) Into the above flour mixture, add drained peanuts and mix well so that all the peanuts are coated with flour. If the mixture seems dry and powdery, sprinkle a teaspoon or less of water and mix. 

5) Spray/rub some oil onto a microwavable plate (dinner plate) and spread the peanuts on it in a single layer.

6) Microwave for 5-6 minutes based on the wattage of the microwave. If it is a high power one, try using at 80% power until the peanuts are well roasted. (Hint: you can smell the roasted aroma) Also halfway through, take out the plate and separate out the peanuts so they roast evenly.

***Quick Tip: For a different taste, replace the chat masala with amchoor powder.

August 20, 2010

Tater Tots Revived - Not Just 4 Kids!

My last entry about "Hot Summer Treats" featured this snack called Aloo Papdi Chaat that I have tried at many restaurants but I never liked it as much as when I make it at home. The ingredients are fresher and everything is still crispy when you are eating it.

Well today, I've got another treat for you to try. It's called Aloo Tikki Chaat and the main ingredient is none other than TATER TOTS!!

You're probably thinking, "is she crazy, those are for kids". Well, I'm not and they are perfect for this "off the street" snack. I say it's off the street because in India, specifically in Delhi and Bombay, there are street vendors that make this hot off the grill and serve it up with different sauces and people go crazy for them. You don't have to go to India to enjoy this snack, I will show you how to make it in the comfort of your home.

In the Aloo Papdi Chaat snack, you had to add crispy bits to make it more crunchy. For this recipe, you don't need to add those because you will use baked tater tots which you can make as crunchy as you want.

Here are the ingredients from left to right: Chaat Masala, Tamarind Chutney, Coriander Chutney, Yogurt, and Tater tots (or you can use Mini Potato Patties).  

1) Thaw the contents of the tater tots bag and place them in a greased baking sheet. Follow the baking instructions listed on the bag. If you want them to be a bit more crunchy, leave them in longer.  
(Hint: Make sure they do not get burned)
2) Take 5-6 tater tots or patties off the sheet and mash them up on a plate with a fork.

3) Dilute the chutneys with a little bit of water before adding to the potato mixture. Most of these chutneys are concentrated so they will have a strong taste. Adding water to them will tone the taste down and won't clump up your snack.

4) Next add yogurt to the mixture, and then sprinkle chaat masala and sev on top. The recipe is now completed.

I now present this scrumptious snack to you. Go enjoy it. Savor every last tot morsel.

***Quick Tip: Two of the ingredients in this recipe (such as tamarind and coriander chutney) are already found in most Indian households because they are used as condiments for other snacks and dishes. They are like ketchup or mustard sauce for American food.

August 11, 2010

My Hot Summer Day Treats!

It seems to me that as the years pass, the summers are just getting hotter and sometimes more humid. Well to beat the heat, I relax with some cool treats that are easy to make. It's just the matter of the ingredients you have around.  My favorite treats for hot days are Aloo Papdi Chaat and Roohafza Milkshake. You are probably wondering, what is she talking about? The best way to describe Aloo Papdi Chaat is that it is like potato salad (with some dry and wet ingredients).

This is what Aloo Papdi Chaat looks like:

Isn't it so colorful?

I know you are dying to know how to make this, so let's get started. Before we begin, let's just see if you can identify any of the ingredients in the picture below?

Here are the ingredients, if you haven't guessed already (from left to right): two medium sized boiled potatoes, coriander, chaat masala, Tamarind chutney, chopped onions, diluted plain yogurt, and papdi pieces. Once you have these, it's just a matter of mixing these together. I know you can't tell in the finished picture above, but the potatoes were chopped into 1/2-1 inch pieces.

Next up is Roohafza Milkshake...I'm getting cravings just thinking about it. It's so creamy and yummy. You know, as a kid I used to mix the Roohafza syrup in water and drink it with some ice. I think I also froze the juice in the ice cube trays and eat it like the Italian Ice back home.

As you can see, half the bottle has been finished because it is THAT GOOD!!

What is Roohafza? I used to think it was Sugary Rose Syrup. I mean it tasted like it so I never questioned its origin. I'm reading about it now and it's fascinating the ingredients that are found in this syrup. It is infused with essences of Rose, Coriander Seed, Watermelon and various other flowers, herbs and fruits.

The breakdown of ingredients in my milkshake:

One banana cut up into pieces, half cup to cup of milk, 2-3 tablespoons of Roohafza and as much crushed ice as you want. The only thing left to do is blending and taste testing. You can add more banana if you want it really thick but then you may add more Roohafza to sweeten it up. You have to play around with the ingredients to get Your Perfect Blend.

This blend will get you a little over a 8 fl oz serving. I poured the milkshake into a Scotch glass to feel fancy. Enjoy the drink however you like. It's cool and refreshing!!

Interesting Fact#1: Rooh Afza is traditionally made in preparation for breaking the fast during Ramzan, the holy month of fasting for Muslims. Happy Ramzan to all my friends!