tag:blogger.com,1999:blog-9416235184018868242024-03-10T08:16:01.443+05:30Spice n Sugar TalesAnjali Bapna Shuklahttp://www.blogger.com/profile/01195516859157834802noreply@blogger.comBlogger9711tag:blogger.com,1999:blog-941623518401886824.post-27197377415002407342016-03-27T22:13:00.001+05:302016-03-27T22:14:00.395+05:30Chaat Attack - A Burst of 'Desi n Firangi' Flavors<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9MUW7GUOeWUI0wphPSmt_cpEDn2lhnz6jqSjy7T7WdgohPOcYQkv6ACWefiURkl7vSCb4-ybLO76BTRa3hCF8aNhDNRB5oHSbYFVwM3iv2oBSdcWtg-esI7rzwjQm8lT7XrPD94EVSms/s1600/DSC_0584.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9MUW7GUOeWUI0wphPSmt_cpEDn2lhnz6jqSjy7T7WdgohPOcYQkv6ACWefiURkl7vSCb4-ybLO76BTRa3hCF8aNhDNRB5oHSbYFVwM3iv2oBSdcWtg-esI7rzwjQm8lT7XrPD94EVSms/s640/DSC_0584.JPG" width="640" /></a></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="color: orange; font-family: Arial, Helvetica, sans-serif; font-size: large;">A</span><span style="font-family: arial, helvetica, sans-serif;">s they say, 'time flies', and it truly does. With memories of past left behind and a glorious future awaiting, the present finds its way amidst the two, balancing them and nurturing itself. At times when I look back, the glimpses of the old posts drive me nostalgic, urging me to leave everything aside and get back in full swing to the magic and charm of writing. The day sooner would arrive when this fascination of mine would find its way ahead of just dreams and thoughts, and when 'time' would give me 'time' to express my love for cooking in form of words again.</span></span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The last three years were years of panoptic learning. Though I could not write much, but heaps of knowledge and oodles of experience brought forward another meaning of 'cooking' to me. From a doctor, I turned into a blogger, then a mommy blogger, and then a Caterer. Amsterdam showered its love on me with bountiful challenges. I chose not to just sit back and write, but to take a step further and make this blog 'go live'. With passion of cooking running in my nerves, the brain decided to take the challenge up, where everything would have to be managed alone and in a given time frame. Stress Management and Time Management were the two special attributes that I learnt the most in these two years. And now when I see my old blogs, yes, I feel time flies. The only thing that kept missing from all the fire and passion was 'innovation'. I was sticking to authentic Indian way of cooking with the set recipes as that was what everyone in this foreign land was looking for. Appreciation, love, admiration, encouragement and blessings were all the way and they stirred up the ardor in me to learn more Indian recipes in just the perfect Indian way. My predilection for Indian desserts/sweets and Chaats made catering even easier and interesting for me. I started experimenting on halwas that I had just tasted in royal weddings in Udaipur and soon the fingers, brain and taste buds learnt to replicate them. In winters, I came up with Moong Daal Halwa(Fudge), Badam Halwa, Akhrot/Walnut Halwa, Anjeer Halwa and Gaund Urad Halwa, but still the soul of creativity was missing somewhere.</span></div>
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An year back, some magic happened. As if the fairy godmother of Cindrella had heard my words and came to cast the spell on me; it was unbelievable. The Indian Ladies Event Group in Amsterdam came up with a cooking competition titled 'Mallika-e-Kitchen' with 'starters' being the theme. Thoughts were stormed and innovation found its soul in my cooking finally. The first click for me was 'Chaat', but Chaat had to be really different this time. After hours of rigorous cerebration, the cerebrum finally figured what and how should come on the serving plate. All I knew was that it would be a blend and burst of both 'desi' and 'firangi' flavors. I named it 'Chaat Attack' and won second prize with blessings and love of all food lovers. The platter had five different elements to it, all of which have been mentioned here. At first I decided to put them all straight in a single post, but then thought of showering the magic gradually in installments, so here I go with the first element of the Chaat Attack and the rest shall follow in rhythm. Get ready to dive in the tangy zesty flavors of this desi videshi chaat. :)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-T-aYSArCf6fzLGhAqNru0ODZ_QPxS-AyNb7FGBD3g5Bqtw96sIf6J1iHvtO9ELgi-wECwVv5VvYTZUsquSGbWnAbt4JDKsGmd-DG5OrpYgCX0d1SLjdBwuLBRS6g2-KwnHUlFZXeotw/s1600/DSC_0593.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-T-aYSArCf6fzLGhAqNru0ODZ_QPxS-AyNb7FGBD3g5Bqtw96sIf6J1iHvtO9ELgi-wECwVv5VvYTZUsquSGbWnAbt4JDKsGmd-DG5OrpYgCX0d1SLjdBwuLBRS6g2-KwnHUlFZXeotw/s640/DSC_0593.JPG" width="640" /></a></div>
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<span style="color: red; font-family: "arial" , "helvetica" , sans-serif;"><b>CHAAT ATTACK -</b></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1. Firangi Aloo Matar Chaat (Potato Cups with Peas Filling)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2. Strawberry Shots (Pani Puri/Crispy Puffed Bread with Strawberry Lemonade)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3. Rasam Shots (Pani Puri/</span><span style="font-family: arial, helvetica, sans-serif;">Crispy Puffed Bread</span><span style="font-family: arial, helvetica, sans-serif;"> with South Indian Rasam/Tangy Curry)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4. Pizza Chaat in Baked Tart</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">5. Cone Chana(Chickpea) Chaat</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrPzfK7c1jIvXEynu0g_mHrwaijTCtuppEgIbIGnooENNu79GoRrK9qG6cTnaW913E1UOIIS0k7G1Y9IdVWAAZPBe9eQ2SSMJheWxX2i8pltNomku3RcmQrq767EtFe4wY4v-P4XUIAMQ/s1600/DSC_0575.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrPzfK7c1jIvXEynu0g_mHrwaijTCtuppEgIbIGnooENNu79GoRrK9qG6cTnaW913E1UOIIS0k7G1Y9IdVWAAZPBe9eQ2SSMJheWxX2i8pltNomku3RcmQrq767EtFe4wY4v-P4XUIAMQ/s320/DSC_0575.JPG" width="320" /></a><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq1VBOn664JOBwgRn5Tw4tWretg4obeTYIuuRErn1MIFo9aRQ5haCZOfl8mG-9OC7YOF-w-vkSthXx1ckjrx6331ZOvQ_4Voe7EOPcQTCChUgs0TZ_64xaaUIJS9W00g6hZFf7UymbWlE/s1600/DSC_0566.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq1VBOn664JOBwgRn5Tw4tWretg4obeTYIuuRErn1MIFo9aRQ5haCZOfl8mG-9OC7YOF-w-vkSthXx1ckjrx6331ZOvQ_4Voe7EOPcQTCChUgs0TZ_64xaaUIJS9W00g6hZFf7UymbWlE/s320/DSC_0566.JPG" width="320" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKco0irbFUMFby0n97Yh0yH-z18SEO5mEd1ImvzJhPkIEM1uP9m8HjUzy3pBpHp-vO0R0mnudxwCU7cRi7EqPYn4RMXSYV75yijJZdxmRbYW3dbOscQRekB4wdiie4trn9ogpcmpk1XaY/s1600/DSC_0576.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKco0irbFUMFby0n97Yh0yH-z18SEO5mEd1ImvzJhPkIEM1uP9m8HjUzy3pBpHp-vO0R0mnudxwCU7cRi7EqPYn4RMXSYV75yijJZdxmRbYW3dbOscQRekB4wdiie4trn9ogpcmpk1XaY/s320/DSC_0576.JPG" width="320" /></a><br /></span>
<span style="color: red; font-family: "arial" , "helvetica" , sans-serif;"><i><b>1. FIRANGI ALOO MATAR CHAAT (Potato Cups with Peas Filling)</b></i></span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: blue;">Preparation Time:</span> 20 minutes</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: blue;">Cooking Time:</span> 40 minutes</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="color: blue;">Servings:</span> 4</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">For the Aloo Katori/Potato Cup - </span></span><br />
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<span style="color: blue; font-family: "arial" , "helvetica" , sans-serif;">Ingredients:</span><br />
<span style="font-family: arial, helvetica, sans-serif;">1) Boiled Potato (3 medium sized)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">2) Corn Flour: 1 tbs</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">3) Salt as per taste</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">4)Turmeric: 1/2 tsp</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">5) Oil: for deep frying</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisAJrMpEYKzjSTWlsRjLv-Jz91TiXJKx-5arNkQZSWsU4TlRRt_PssL3elTRu5rkTtFSbD1IctS13gJPhOJVWwt87luaq06O0RUFwx7ZI9GmIb2SgYZ8YqZmxFhdeVxEuWeZYtc93f_Gs/s1600/DSC_0563.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisAJrMpEYKzjSTWlsRjLv-Jz91TiXJKx-5arNkQZSWsU4TlRRt_PssL3elTRu5rkTtFSbD1IctS13gJPhOJVWwt87luaq06O0RUFwx7ZI9GmIb2SgYZ8YqZmxFhdeVxEuWeZYtc93f_Gs/s640/DSC_0563.JPG" width="424" /></a></span><br />
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<span style="color: blue; font-family: "arial" , "helvetica" , sans-serif;">Method:</span><br />
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Boil 3 medium sized potatoes and mash them well.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Add turmeric powder, salt and corn flour to the mashed potatoes and divide the mixture is four equal portions.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Take the first portion and shape it like a cup/katori using your palm and fingers. </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Heat oil in a frying pan/wok/kadai. Turn the flame to medium and carefully slide the aloo katori/potato cup in the oil. I usually keep it on the sieved ladle and immerse the ladle in oil. For the first one minute, I let the aloo katori/potato cup sit on the ladle and then I slide it into the oil. </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Fry till the katori/cup turns golden brown. Turn it and let the other side brown as well.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Take it out on a kitchen roll to remove the extra oil. </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Repeat the same for all the katoris/bowls.</span></li>
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<span style="color: purple; font-family: "arial" , "helvetica" , sans-serif;">For the Matar/Peas Filling -</span></div>
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<span style="color: blue; font-family: "arial" , "helvetica" , sans-serif;">Ingredients:</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1. Boiled Dried Peas - 150 gms</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2. Ginger garlic paste: 1 tsp</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">3. Finely chopped green chillies: 2</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">4. Turmeric Powder: 1/2 tsp</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">5. Coriander Powder: 2 tsp</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">6. Red Chilli Powder: 1/2 tsp</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">7. Cumin seeds: 1/4 tsp</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">8. Salt to taste</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">9. Chana/Chhola Masala: 1 tsp</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">10. Asafoetida: a pinch</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">11. Oil</span></div>
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<span style="color: blue; font-family: "arial" , "helvetica" , sans-serif;">Method:</span></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Soak dried peas overnight and then boil them in the morning taking 2-3 whistles. (The cooking time may vary based on the quality and type of peas used)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Take oil in a frying pan and heat it. </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Add cumin seeds and asafoetida to it followed by chopped green chillies and ginger garlic paste. </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Now add all the spices and immediately add the boiled peas. Cook this for 3-5 minutes.</span></li>
</ol>
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<span style="color: purple; font-family: "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl8WLhAKRiITxNIaLukS1SVEROejuf9sOmhbIdTjdHBzO9ycl8WPuNBUIQquVVGY3aiX3S6_UmeRFjoWQGt2EK0afgRqwP3HQgpjvCpZvHlHNAaBfdE206MxiOdm3aekez8Z8iB3lbEM8/s1600/DSC_0589.JPG" imageanchor="1" style="font-family: 'Times New Roman'; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjl8WLhAKRiITxNIaLukS1SVEROejuf9sOmhbIdTjdHBzO9ycl8WPuNBUIQquVVGY3aiX3S6_UmeRFjoWQGt2EK0afgRqwP3HQgpjvCpZvHlHNAaBfdE206MxiOdm3aekez8Z8iB3lbEM8/s640/DSC_0589.JPG" width="424" /></a></span><br />
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<span style="color: purple; font-family: "arial" , "helvetica" , sans-serif;">For the Dressing:</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">1. Cherry Tomatoes: 4</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">2. Cream Cheese - 100 gms</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">3. Mayonnaise/Hung Yogurt: 1 tbs</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">4. Dried Mint Leaves: 1/4 tsp</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">5. Grated Cucumber: 2 tbs</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">6. Green Mint Coriander Chutney</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">7. Yellow and Red Bell Pepper for decoration</span></div>
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<span style="color: blue; font-family: "arial" , "helvetica" , sans-serif;">Method:</span></div>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Finely slice the bottom of the cherry tomatoes to make them sit. </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Now slice the top and scoop/spoon them to remove all the seeds from within.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Prepare Filling Mixture A by adding 4 tbs cream cheese, 1 tbs mayonnaise/yogurt, and grated cucumber. Fill this mixture in a plastic cone/icing cone.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Prepare Filling Mixture B by adding 4 tbs cream cheese with dried mint leaves and fill this in a plastic cone/icing cone.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Slice the bell peppers in shapes you adore.</span></li>
</ol>
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<span style="color: blue; font-family: "arial" , "helvetica" , sans-serif;">Assembling the Dish:</span></div>
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<ol style="text-align: left;">
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Take the Aloo Katori/Potato Cup and layer it with the Filling Mixture B.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Now top this with the matar/peas mix.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Smear the peas with the green chutney on top.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Take the cherry tomato and fill it with the Filling Mixture A. Place it over the green chutney.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Now embellish the cherry tomato with designed/sliced bell peppers.</span></li>
</ol>
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<span style="color: magenta; font-family: "arial" , "helvetica" , sans-serif;">Suggestions:</span></div>
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<ol style="text-align: left;">
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">The deep fried potato cups be replaced by boiled n baked potato jackets as well. You can boil the potato, cut it into half, spoon out the centre and bake in an oven.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Instead of corn flour, you can also use bread crumbs in the potato bowl for that extra crisp.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Do not store the potato cups in a closed container else they will turn soggy. It is always better to consume them fresh, when on plate.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">You can also make a peas curry using tomatoes and onions. This could be a gravy variation to the regular dry peas.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">If the potato cups are breaking while frying, that indicates that the binding corn flour has to be increased. </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">You can also make shallow fried aloo tikkis/potato patties and use them in a similar way by forming different layers with different elements. :)</span></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhoJ5rP-4zdlI7u85Gg-g5gzh2M32E3akJwOyYjWdJvmiNtpjBtRfz52LJekS2u20-u78i6yCA1nvqucEyVeWjkDHn40AABo6981iWe4CA3neEOog24V5CzJeHmidMRBavohweXkhqokc/s1600/DSC_0605.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhoJ5rP-4zdlI7u85Gg-g5gzh2M32E3akJwOyYjWdJvmiNtpjBtRfz52LJekS2u20-u78i6yCA1nvqucEyVeWjkDHn40AABo6981iWe4CA3neEOog24V5CzJeHmidMRBavohweXkhqokc/s640/DSC_0605.JPG" width="640" /></a></div>
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Anjali Bapna Shuklahttp://www.blogger.com/profile/01195516859157834802noreply@blogger.com0