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Friday, 30 January 2015

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Chole Chaat is a zesty snack for people who enjoy spicy food. This is a very easy recipe to prepare, and quite an aromatic dish.

Recipe serves 4.
Ingredients
1 cup chickpeas (Garbanzo beans, Kabuli chana)
1 medium size boiled potato
2 tablespoons oil
1/4 cup gram flour (besan)
1 tablespoon finely grater ginger
1 seeded minced green chili adjust to taste
1 1/2 teaspoon salt adjust to taste
1 teaspoon black salt (kala namak)
1/2 teaspoon black pepper
1 teaspoon roasted cumin powder*
1 teaspoon mango powder
1 tablespoon garam masala
1 tablespoon lemon juice
Garnish
2 tablespoon Ginger relish
Few slices of lemon
8 Romaine lettuce leaves

Method
Peel and cut the boiled potato into ¼-inch cubes. Set aside
Wash the chickpeas and soak in four cups water for at least eight hours. Chickpeas will increase to two and a half times their original volume.
Drain the water and wash the chickpeas.
Place the chickpeas in a pressure cooker with four cups water. Cook on medium high heat. When it starts to steam, turn down the heat to medium, and cook for another eight minutes.
Turn off the heat and wait until steam has stopped before opening the pressure cooker. Chickpeas should be soft and tender.
Heat the oil in a saucepan over medium heat, add the gram flour (besan) and stir fry one to two minutes, until the color changes to golden brown.
Add grated ginger and minced green chili, stir for a few seconds. Add the chickpeas to the gram flour.
Add salt, black salt, black pepper, roasted cumin seed powder, and mango powder. Lightly mash chickpeas while mixing in the spices. Cook on low heat 10 to 15 minutes. Turn off the heat.
Cook on low heat for 10 to 15 minutes. Turn off the heat.
Add the potatoes, garam masala, and lemon juice. Mix gently.
Before serving, let the chickpeas sit at least half an hour to absorb all the flavors. The gravy will
thicken as it cools.

Serving Suggestions
Chole chaat tastes best when served warm.
Garnished the chole chaat with ginger relish and/or a slice of lemon.
Serve chole chaat as a lettuce wrap using Romaine lettuce leaves. It provides a nice crunch to the chaat and makes for a beautiful presentation.

Tips
For an easier and quicker recipe, substitute canned chickpeas.
*The roasted cumin seed powder is prepared by dry roasting whole cumin seeds and then grinding them to a powder.

This is a easy and delicious recipe. Serving creamed corn over toasted bread makes a great appetizer. This can also be served as a side dish.

Recipe will serve 4 to 6.
Ingredient
2 1/2 cups corn kernels
2 cups milk
1 tablespoon all purpose flour (maida or plain flour)
1/2 cup finally chopped red bell pepper (capsicum or shimla mirch)
1 tablespoon oil
1/2 teaspoon cumin seeds (jeera)
1/4 teaspoon black pepper
1 teaspoon salt
1 teaspoon lemon juice
2 tablespoons shredded parmesan cheese or Italian mix cheese
For Garnish
1 seeded and minced green chili
Some fresh cilantro leaves
Bread of your choice (I like French or sourdough bread)

Method
In a sauce pan cook the milk and corn kernels until corn is tender. Stir the corn occasionally making sure it doesn’t burn in the bottom of the pan.
Add the all purpose flour and lightly mash the corn using the food processor or blender, (do not make the paste).
Heat the oil in a saucepan on medium-high heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
When the cumin seeds crack add the corn mixture, black pepper, salt and red bell pepper.
Stir and reduce the heat to medium. This should take 2 to 3 minutes.
Next stir the cheese and close the heat.
Corn should be in the consistency of a spread not very dry.
Serve over toasted bread and garnish with minced green chili and cilantro.
Serving Suggestion
Serve the creamed corn as a side dish.