Chaanch Recipes

CHAANCH

Chaanch image

This Northern Indian recipe was originally made with buttermilk but modified for individuals who do not like buttermilk.

Provided by Member 610488

Categories Smoothies

Time 6m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

1 cup yogurt
5 mint leaves, minced
1/4 teaspoon salt
1/2 green chili pepper, seeded and chopped really fine
1/2 teaspoon sugar
1 teaspoon cumin powder (dry roasted in hot pan until fragrant)
1 teaspoon ginger, chopped
1/2 cup water

Steps:

Mix yogurt and water to make it, a little less than, really thin. To give you an idea, the consistency should be like 'orange juice with some pulp'.
Add mint leaves, green chili (if you don't want it hot, omit this), cumin powder, salt, sugar and ginger pieces.
Blend well and serve cool in a glass.

Nutrition Facts : Calories 180.9, Fat 8.6, SaturatedFat 5.2, Cholesterol 31.9, Sodium 702.2, Carbohydrate 17.9, Fiber 0.8, Sugar 14.8, Protein 9.5

CHA CHA CHOWDER

Cha Cha Chowder image

Provided by Jeff Mauro, host of Sandwich King

Categories appetizer

Time 1h40m

Yield 7 to 8 cups

Number Of Ingredients 12

Ingredients

8 cups vegetable stock
3 sprigs fresh thyme
1 bay leaf
Kosher salt and freshly ground black pepper
8 ears corn, kernels removed (about 6 cups)
3 tablespoons butter
3 poblano peppers, stems, seeds and ribs removed, diced
1 yellow onion, diced (about 2 cups)
12 ounces Yukon Gold potatoes (skins on), diced into 1/4-inch cubes
1 cup half-and-half
Smoked paprika, for garnish
Fresh cilantro leaves, chopped, for garnish

Steps:

In a large pot, combine the vegetable stock, thyme, bay leaf, and some salt and pepper. With the back of a bench scraper, scrape the "milk" from the cobs into the pot. Then add the cobs to the pot as well. Simmer for 20 minutes. Turn off the heat and remove the cobs, bay leaf and thyme. This is your corn stock.
In another large pot, melt the butter over medium heat. Add the poblanos and onions, and sweat until soft, about 15 minutes. Slowly add the corn stock, then the corn kernels and the potatoes, and simmer until the potatoes are soft, about 20 minutes. Check the seasoning and adjust.
Transfer half of the soup to a blender and carefully blend until smooth. Pour this back into the pot and add the half-and-half. Thin the soup with additional water, if desired.
Garnish with a couple pinches of smoked paprika and some chopped cilantro. Serve with two spoons, cuz IT'S DAT GOOD.

CHALLAH

Challah image

Make challah bread, a sweet, enriched loaf traditionally eaten on Friday nights by Jewish families to celebrate the Sabbath. The leftovers make lovely French toast

Provided by Victoria Prever

Time 1h

Yield Makes 1 loaf (cuts into 18-20 slices)

Number Of Ingredients 6

Ingredients

500g strong white bread flour, plus extra for dusting
70g caster sugar
7g sachet fast-action dried yeast
2 eggs, beaten
70ml sunflower oil, plus extra for the bowl
1 tbsp poppy seeds or sesame seeds (optional)

Steps:

Combine the yeast, a pinch of the sugar and a couple tablespoons of lukewarm water in a small bowl. Stir to dissolve the yeast, then leave for 10 mins until foamy.
Meanwhile, combine the flour, the remaining sugar and 3 tsp fine salt in a large bowl. Make a well in the centre, then add half the beaten egg, the yeast mixture and the oil. Pour in 200ml lukewarm water (it should feel slightly warm to the touch) and stir with a spoon, then mix using one hand, keeping the other clean while you bring the dough together. If there are a lot of very dry bits, gradually add a little water to just bring it together - you don't want it to get too wet and sticky. The dough should be moist, but not soggy.
Once the dough has come together, turn it out onto a lightly floured surface. Knead using both hands for 10 mins until smooth and a bit springy. If it gets very sticky, add a very small amount of flour - as little as possible. A dough scraper is useful if the dough is sticking to the work surface. Stretch the sides of the dough down and pull together to form a ball. Lightly oil a bowl, then lightly roll the dough ball around the bowl so it's coated in the oil. Cover with a clean tea towel and leave in a warm place for 1 hr, or until dough has doubled in size.
Line a baking sheet with baking parchment. Turn the dough out onto a clean work surface and divide into three equal pieces, weighing for accuracy, if you like. Roll each piece into a long sausage shape about 25cm long, tapering them slightly at both ends. Lay the pieces out in front of you, parallel to one another with a couple centimetres between each. Bring the sausages together at the top end, then plait them down the length, tucking in the ends when you reach the bottom. Carefully transfer the loaf to the prepared baking sheet and loosely cover with a clean tea towel. Leave to rise until puffy and billowy, about 40 mins.
Meanwhile, heat the oven to 200C/180C fan/gas 6. Gently brush the rest of the beaten egg all over the challah, getting it into all the crevices, and sprinkle with the poppy or sesame seeds, if using. Bake on a middle shelf of the oven for 25-30 mins, until the loaf is golden brown underneath and sounds hollow when tapped. Check after about 15 mins - if the top of the loaf has started to get too dark, cover it with foil. Leave to cool on a wire rack, then serve.

Nutrition Facts : Calories 147 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.62 milligram of sodium

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