SWEET POTATO PAKORA CHAAT
Sweet Potato Pakora Chaat is my take on the traditional Indian chaat. Chaat translated from Hindi means to lick-and this flavor and texture combination is very lick-able. This crispy chaat recipe is made with sweet potato, besan, rice flour and spices. It has a tangy taste from the tamarind chutney and coolness from the yogurt-and that sweet-tangy mixture is addictive. Garnished with crunchy sev, pomegranate seeds and fresh cilantro leaves, it's an all-time favorite dish and the sweet potato keeps it seasonal for Diwali.
Provided by Maneet Chauhan
Categories main-dish
Time 45m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Fill a large, heavy-bottomed pot (like a Dutch oven) about one-third full with the oil. Clip a deep-fry thermometer to the pot and heat the oil over medium heat to 350 degrees F.
- Peel and slice the sweet potatoes into thin chips (about 1/16-inch thick on a mandoline).
- In a large bowl, whisk together the besan, rice flour, ginger garlic paste, fenugreek, chili powder, turmeric and 1/2 teaspoon salt. Whisk in the seltzer just until combined. Add the sweet potatoes and toss to coat.
- Working in batches, fry the sweet potatoes until golden brown, 6 to 8 minutes. Transfer with a spider to a paper towel-lined plate to drain. Bring the temperature of the oil back to 350 degrees F between batches.
- In a small bowl, stir together the yogurt, sugar and 1/8 teaspoon salt. Drizzle the sweet potato pakora with the tamarind chutney and yogurt sauce. Sprinkle the chaat masala and cumin powder over top. Squeeze the lemon juice on top and finish with the chopped cilantro, pomegranate seeds and sev.
LACHHA PARATHAS
Flatbreads have always been a staple for Chopped judge and chef Maneet Chauhan. Every Sunday when she was growing up in Ranchi, India, her mom made parathas for brunch alongside homemade butter, pickles and yogurt, and her family also packed the whole-wheat flatbreads on train trips. "There's a joke in my family that my sister fed me a bite of aloo paratha before I even started on solids," says Maneet. "That's how my love story with food really began." Maneet has continued the tradition of making paratha, plus naan and poori, at home with her husband, Vivek Deora, and children Shagun, 10, and Karma, 6. "The kids get involved - the dough is like Play-Doh to them," she says. "The versatility of paratha is amazing - I love it with a hearty goat curry, and my kids even eat it with ketchup."
Provided by Maneet Chauhan
Categories side-dish
Time 1h30m
Yield 6 parathas
Number Of Ingredients 5
Steps:
- Combine the flour, salt, fenugreek and vegetable oil in a large bowl. Mix with your fingers until crumbly. Mix in the milk with your fingers. Knead the dough, adding water as needed, 1 tablespoon at a time, to make a smooth, soft ball. Cover the bowl with a damp cloth; let rest, 30 minutes.
- Divide the dough into 6 equal pieces. Roll each piece into a 1 1/2-inch ball on a lightly floured surface. Working with 1 ball at a time, flatten the dough with a rolling pin, then dust with flour and roll out into a thin 6-inch round.
- Brush the dough with vegetable oil and sprinkle with more flour. Fold the dough with your fingers to make 3/4-inch pleats.
- Stretch the pleated dough as much as possible into a rope (it may only stretch 1 inch longer or so), keeping the pleats intact. Spiral the pleated dough around itself like a cinnamon bun. Pinch the end of the dough together to secure. Dust the spiral with more flour. Roll out the dough into a 6-inch round with a rolling pin. Repeat with the remaining balls of dough.
- Cook the parathas: Preheat a tawa or large nonstick skillet over medium heat. Place a paratha in the hot pan and cook until golden brown spots appear on the bottom, about 1 minute. Flip the paratha with a spatula and cook until golden brown spots appear on the other side, about 1 more minute. Remove from the pan to a clean surface and brush both sides with vegetable oil. Return the paratha to the hot pan and cook until golden brown all over, about 1 more minute per side. Season with salt. Repeat with the remaining parathas. Bend the parathas gently in your palms to expose the spiral layers and make them more defined.
NIMBU PANI MINT JULEP
Steps:
- Combine 1/2 cup water with the sugar, black salt and mint in a small saucepan. Heat over medium-high heat until the sugar and salt dissolve into a sweet and salty simple syrup. Strain the syrup and transfer to the fridge to cool. Discard the mint leaves.
- Squeeze the limes into a pitcher and add the chilled simple syrup.
- Crush or muddle a few mint leaves in the bottom of an 8-ounce mint julep cup until they form a paste. Fill halfway with ice. Add 2 ounces of the simple syrup and the bourbon and top with seltzer. Stir until the silver cup is frosted on the outside.
- To serve, garnish with a sprig of fresh mint. Reserve the remaining simple syrup for additional drinks.
MANGO MINT CHUTNEY
Make and share this Mango Mint Chutney recipe from Food.com.
Provided by Dan Churchill
Categories Chutneys
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To make the chutney, heat 2 tablespoons olive oil a medium sauce pan over medium heat. Add onions and cook until golden and caramelized, about 8-10 minutes. Stir in chili flakes, ginger, mango, curry powder, honey, white wine vinegar and water.
- Bring mixture to a boil, reduce to a simmer and cook until liquid has reduced by half and chutney has thickened, about 25-30 minutes. Remove from heat and stir in lemon zest and mint. Allow to cool to room temperature, then transfer to a jar and seal it tightly before refrigerating.
Nutrition Facts : Calories 244.9, Fat 7.9, SaturatedFat 1.2, Sodium 8.9, Carbohydrate 46.3, Fiber 5, Sugar 40.5, Protein 2.5
GOAT CHEESE LOG WITH MANGO CHUTNEY AND CILANTRO
From O-Magazine. Serve with crackers. I like the goat cheese and mango chutney I get at Trader Joes. Not too sweet and it has just a tiny little kick to it (from the ginger). Wheat thins are especially nice with this.
Provided by dicentra
Categories Cheese
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place 1 (4-ounce) log of goat cheese on a serving plate.
- pour 1/2 cup jarred mango chutney over the top and garnish with 2 tablespoons chopped fresh cilantro and 1 tablespoon chopped peanuts (optional).
Nutrition Facts : Calories 104.7, Fat 8.5, SaturatedFat 5.9, Cholesterol 22.4, Sodium 148.4, Carbohydrate 1, Fiber 0.1, Sugar 0.8, Protein 6.2
REAL INDIAN MANGO CHUTNEY
This chutney has a sweet and sour taste and goes particularly well with samosas and mint raita. Make it at least 2 weeks in advance for enhanced flavor or 1 day before serving.
Provided by Michelle
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 3h10m
Yield 24
Number Of Ingredients 12
Steps:
- Put mango into a large bowl. Sprinkle salt over the mango. Pour water over the mango. Let mango soak for 1 hour to overnight.
- Drain and discard liquid from the mango.
- Stir sugar and vinegar together in a saucepan over medium heat; bring to a boil. Add drained mango to the liquid; stir to coat. Stir raisins, dates, cinnamon sticks, ginger, garlic, and ground dried chile pepper into the mango mixture; bring again to a boil, stirring occasionally. Reduce heat to low and simmer mixture until thickened, about 1 hour. Remove from heat to cool completely.
- Sterilize jars and lids in boiling water for at least 5 minutes. Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 104.7 calories, Carbohydrate 27.1 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 1.6 mg, Sugar 25.5 g
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