Poha is one ingredient we keep coming back to. It is easy to use and really versatile. Here thick poha is mixed with spices, cashews and toasted coconut. It is a super snack for 2 – 3 people, or serve it along with other Indian dishes.
Pomelo is quite underused in this country, although our S.E. Asian and Indian neighbours use it quite freely. You can find large pomelo easily in Asian supermarkets, and although they take just a little work to separate edible grapefruit-like pears from the humungously thick skin, every effort is worth it.
This recipe mixes the beautiful, pearly flesh with cooling summer ingredients and some spices. It is topped with crunchy Indian chaat toppings. Pomelo is known under many different names in India and is sometimes called grapefruit, but it is different to the more sour grapefruit variety of citrus fruit.
Pomelo really is the grandfather of citrus fruit! It pairs well with chillies, and with herbs like cilantro, mint, and basil. Tropical fruits go well too – pineapple, pawpaw, coconut raw mango and sweet mango. Try it with Spring vegetables, such as carrots, radishes, and onions. It is wonderful in pasta dishes! And is delicious in salads of all kinds as well as in sorbet. And if you can’t bear to waste any part of the fruit, try candying or making marmalade with the rind.
Be warned, this particular dish is a spicy and tangy snack. Superb! A riot of flavours.
From Indonesia through South East Asia to Myanmar, and across to India, sweet corn is served with crispy onions. The corn is prepared in various ways, including milky creamy corn (a firm favourite) and corn that is steamed then deep fried.
With wonderfully tender corn from the local shops, we made this Indian street food style snack, tangy and spicy. It is easy to make, but the corn kernels needs to be blanched, boiled or steamed beforehand, to soften their outer skin so that they don’t pop while frying. Otherwise you will have a messy kitchen, a scared cook, and a bowl of popped corn (if you can find them after flying around the kitchen as they explode).
Sweet corn season is here and the corns are tender and juicy. We made Sweet Corn Soup, and had some kernels left over, so it was a perfect time for a chaat as an afternoon snack. This type of chaat is like an Indian version of Salsa.
In this recipe we roast the kernels in butter until they are browned or blackened, which intensifies their flavour.
This is a great dish to eat warm as the corn is buttery and beautiful. If you need to make it beforehand, bring it to room temperature before using.
This recipe is a great vehicle for using the vegetables that you have at hand, and that can be grated, shredded or chopped. Cucumber can be added, for example, and grated beetroot. I used the greens of spring onions as they were to hand and I love their taste, but you can also use the white stems. Radish is good too, shredded, but it has quite a bite so just use a little. Cubes of boiled potato is a great addition.
Achari means pickling, and achari dishes are made with the same spices that are generally used for pickling vegetables. Using mustard oil gives the cauliflower great colour and favour – grab an Indian Mustard oil at your Indian grocer, or your Supermarket might carry an Australian one. Similar to most achari dishes, amchur is used to give a delicious tang to the dish.
This is a simple sabzi dish to prepare when you feel like eating a chatpata snack.
Similar recipes include Achari Mushrooms.
Poha Chat is an Indian spicy snack and street food loved by many. Poha is rice that has been steamed and flattened, and it comes in various sizes. For this recipe, thick poha will be needed. If using thinner poha, don’t soak for long in water – thin poha particularly will need a sprinkle of water only.
Chaat is a wonderful dish, but need not be restricted to chickpeas.
Salads are the key to these hot days – no or little cooking, refreshing to eat, sustaining and delicious. Infinitely sharable, salads invite the senses to cool off, relax and enjoy.
With some cooked borlotti beans on the kitchen bench needing attention, a salad was whipped up in no time. Based on the Indian classic dish Channa Chat, these beans were used instead of chickpeas. Perfect.
Meet the man selling Channa Chat by the beach.
Imagine my surprise when on a beach in Kovalam, Kerala in India, I found a man, on a bike, making Channa Chat on a board strapped onto the back of his bike.
The spicy, tangy taste of a true Indian chaat.
A craving for some spice brought me today to a spicy chickpea dish, commonly sold as street food in India. It is a dish that is full of flavours found throughout India.
It’s a snack, really. Generally eaten at room temperature, it is one of the wonderful chat (chaat) dishes so integrated into the varied cuisines of India. It is an amazing tease of contrasts. Sour yet sweet. The bite of onion with the smoothness of chickpeas and potato. The mineralisation of rock salt with the tartness of mango powder and lime juice. It is an amazing dish.