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Coriander Chutney is a basic condiment served for chaats and kababs or this chutney is also used as a spread for sandwiches in India. This chutney is prepared by street food vendors who serve snacks. There are many variations on this coriander chutney but the authentic street food style chutney is a basic and very simple chutney to prepare. When ever I'm in the mood to serve chaats I prepare all these basic condiments one or two days ahead of time since it is convenient and easy to use as required...
Ingredients: 1/2 Bunch Coriander Leaves with stems 1 Tbsp Chaat Masala 1 Tbsp Cumin Seeds 1/2 Inch Ginger 1/2 Onion 1/4 Tsp Asafoetida A pinch of Citric Acid (Optional) Salt as per taste...
Method: Clean and separate the coriander stems and leaves discard the roots wash the coriander thrice. In a mixer jar add coriander, ginger, cumin, chaat masala, onion, asafoetida and salt grind to form a smooth paste. Reserve the chutney in a glass bottle refrigerated until use. We can add citric acid to the chutney which will preserve the chutney upto 2 weeks.
I'm compiling a series of basic condiment recipes for chaats, sandwiches and burgers, one of them are a basic red chilly chutney used by street vendors across India. This red chilly chutney can be used in many snack dishes to enhance the flavor and taste. Left over chutney after using in chaats can be used as masala to prepare other dishes such as pav baji and so on...
Ingredients: 15 Dried Red Chillies 1 Tbsp Red Chilly Powder (Kashmiri or Paprikka ) 1 Tbsp Chaat Masala 1 Tbsp Cumin 1/2 Onion (peel. wash and chop) 1/2 Inch Ginger (peel, wash and chop) 1/4 Tbsp Asafoetida A pinch citric acid Salt as per taste...
Method: Wash the dried red chillies thrice and add to 1 cup hot water soak the dried red chillies ahead of time. These chillies must soak for atleast an hour before use. Once the chillies have soaked for an hour drain and reserve the chilly water add only the chillies to a mixer jar along with cumin, onion, ginger, chaat masala, asafoetida and salt grind on low speed first. The chillies will be coarse once you've ground on low speed gradually add the reserved chilly water to the ground chillies and grind to form a smooth paste. Reserve the chilly chutney in a glass bottle refrigerate until use we can store this chutney upto a week. We can also add citric acid to preserve this chutney for 2 weeks.
Bangarpet is a small town en-route from Bangalore to Chennai, this town is known for rice and fresh produce trading, this small trading village town borders two districts Andhra and Tamilnadu. The food and culture is a mixture from karnataka, andhra and tamilnadu. In recent years it has gained popularity for chaats.
Nowadays Bangarpete is known for its transparent masala pani and puris, I've been taste testing and trying my best to perfect these chaats for almost two years, recently perfected these chaat proportions which is exactly like how they serve at a chaat center.
I must admit it is time consuming process to prepare all these chaats but if we pre plan and prepare certain dishes like chutney, filling and puri then the entire dish is easy to assemble. This recipe yields five generous serving portions.
Prepare this clear pani ahead of time since it is time consuming process. Over the years I have learnt to prepare this pani one day ahead of time the taste and flavor enhances. Ingredients for clear pani: 3 Inch Ginger 2 Pods Garlic 15 to 20 Green Chillies (Slit) 2 Cups Hot Water 1 Tbsp Cumin 2 Cloves 1/2 Star Anise 1 Tsp Citric Acid 1 Tbsp Pink Salt or Regular Coarse Salt. 1 Pinch Alum (Padikaram/Fitkari) Method: Reserve and use the alum once the masala pani has steeped. Add all the above mentioned ingredients to hot water stir well cover and allow the masala to steep in the water over night or for 12 hours. Once the pani has steeped strain and reserve the pani in a glass jar, refrigerate until use. This pani stores in fridge upto 2 weeks. Do not waste the masala it can be used in filling and chutney. Before serving this masala pani we can taste and check for salt also adjust water to dilute the masala pani as per preference. Add the alum to the water and bring to rapid boil which will clear the pani and make it look transparent.
Second Step: Golgappa Puri
Ingredients for Puri: 1 Cup Sooji (Semolina used for upma) 1/2 Cup Maida (All purpose flour) 1/4 Tsp Cooking Soda Oil for frying Method: Combine sooji, maida and cooking soda in a mixing bowl. Add water little at a time and start kneading to form a semi tight dough. Knead the dough for 10 minutes cover and allow to rest on counter for 1 hour. Semolina can soak up all the moisture please make sure to add little excess water while kneading the dough. After an hour knead the dough for 10 minutes if the dough is sticky add a little flour and knead to form a smooth dough. Start forming roundels. Dust the surface and rolling pin with flour roll out the dough into thin sheet using a cookie cutter or a round lid cut out the dough and prepare as many puris as possible place all rolled out puri on a plate cover with a cloth and reserve. Heat oil in a wok on medium flame. Once the oil reaches smoking point gently drop the puri one at a time and start frying. sometimes if the oil is very hot the puri might not puff make sure to adjust the oil heat always test 2 or 3 puris if its puffing and holding the shape. Fry 3 puris at a time once the puri puffs and holds its shape fry for a minute on each side. Drain excess oil and reserve the puri on a plate lined with paper towel.
Third Step: Patani Masala
I am using all the strained masala and excess masala water to prepare this peas gravy and have also used frozen peas for this recipe we can use dry peas soaked in water and cooked ahead of time if you cannot find frozen or fresh peas.
Ingredients for peas gravy: 1 1/2 Cups Fresh Green Peas 2 Inch Ginger, 2 Pods Garlic,10 Green Chillies, 1 Clove, 1/2 Star anise and Cumin from the strained and reserved masala. 4 Tbsp Roasted Bengal Gram Fist Full Coriander 3 Sprigs Curry Leaves 1 Tbsp Chaat Masala 1 Cup Masala Pani Method: Heat a wok on medium flame add the peas and salt as per taste cover the peas with water I've added 2 cups water place a cover and allow the peas to cook on medium flame. In a mixer jar add half the amount of masala which we reserved from masala pani along with coriander, curry leaves and roasted bengal gram grind to form a smooth paste. Use the masala pani to grind and form a smooth paste. Once the peas has cooked add the masala paste and masala pani also add 1/2 cup water and cook the peas to a mushy consistency adjust salt as per taste. If there is excess moisture place on high flame and reduce the moisture. Once the peas gravy is ready finish with chaat masala stir once and reserve the peas masala in a bowl.
Fourth Step: Coriander Chutney
Ingredients for coriander chutney: 1/2 Bunch Coriander use all the stems wash and reserve the coriander. 1 Tbsp Cumin 1/2 Onion Use the remaining masala ginger, chillies and cumin.
Method:
In a mixer jar add all the ingredients grind to form a smooth paste use masala pani to grind the chutney add salt only if needed. Once the chutney is ground reserve in a bowl.
Fifth Step: Prepare Garnish
Grate 2 carrots, finely chop 2 onions and finely chop half bunch coriander leaves for garnish. Combine all the three ingredients and reserve. Also reserve chaat masala, chilly powder, kara sev and all the ingredients prepped and reserved for pani puri.
Lets assemble...
In a serving plate place the clear pani in a bowl with spoon. Take a puri gently crack and create a cavity fill the poori with 1/2 tsp peas gravy, 1/2 tsp coriander chutney, 1 tsp grated and chopped carrots, onion and coriander top with kara sev and arrange the plate with all the prepped puris finally sprinkle chaat masala and chilly powder before serving... Serve right away...Enjoy 😉
Egg chaat is a very new dish to me, being a huge chaat fan I have never tasted this dish before. I came across a street food video last week on Youtube where the vendor prepared various chaats and egg chaat. I re-watched the video several times and tried to prepare the same. Youtube truly inspires me to create many dishes.
Ingredients: 3 Hard Boiled Eggs (given detail description how to boil eggs please follow) 1 Grated Carrot 1/2 Tomato Deseeded and finely chopped 1/4 Cup Deseeded Cucumber and finely chopped 5 Sprigs Coriander finely chopped 1/4 Cup Coriander Chutney (follow recipe below) 1/4 Cup Sev 1 Tsp Chaat Masala or Jeera Powder Salt as per taste.
Method: To prepare hard boiled eggs bring 3 cups water on rapid boil. Add 2 tbsp white vinegar and 2 tbsp salt to the water. The egg must be in room temperature add the eggs to boiling water place on medium flame allow the egg to boil in the water for 10 minutes. After 10 minutes remove from flame allow the eggs to sit in hot water for additional 2 more minutes or until the water is cold. Drain the excess water and wash the eggs thrice crack the shell and peel it is ready to use. I normally prepare boiled eggs in bulk and place it in the fridge and use as required this way the egg shell is easy to peel. To prepare coriander chutney clean 1/2 bunch of coriander leaves, peel, wash and chop 1/2 inch ginger, slit 2 green chillies add all the ingredients to a mixer grinder along with 1 tbsp cumin seeds and 1/2 tbsp salt. Grind to form a smooth paste and reserve. Use only 2 to 3 tbsp water to grind the chutney.
Assemble egg chaat: In a serving plate slice and arrange the boiled eggs. Spread the coriander chutney on the eggs. Top the eggs with grated carrots, chopped cucumber , tomato and onions. Garnish with sev, chaat masala and coriander leaves serve right away. This is an excellent egg starter and can also be served as a side dish for pulao or biryani. Enjoyed this Indianized egg salad snack 😆
I was recently invited for a tasting session at the newly launched Chin Chin by The 153 Biere club. Being a huge oriental cuisine fan I was thrilled to taste the new offering.
Ambience is simple one can choose semi open seating or private dining. The decor is vibrant, with chintz upholstered comfy chairs, open kitchen...aromas of stir fries are surely inviting.
The menu offers classic Pan Asian cuisine, choose from dim sums, gyoza, stir fries or bao all of this and more at affordable price. Pair you food with perfect cocktail or freshly brewed craft beers. When at Biere club I personally enjoy crisp lager its freshly brewed and perfectly pairs with any cuisine.
(Diced chicken stir fried with cashews/sweet and spicy sauce)
Roasted Pork with Sticky Honey BBQ Glaze
Thai Grilled Mushrooms
Roasted Duck Spring roll with Chilly Plum Sauce
Broccoli and Cheese Buns
Nasi Goreng
(Indonesian fried rice with mixed meat and seafood topped with sunny side egg)
Wood Ear Mushrooms with Crispy Tofu Salad
Thai Red Curry with Chicken
Simple Vegetable Fried Rice
Stir Fried Lotus roots and Broccoli in Black Bean Sauce
Crispy Pan Fried Chicken in Garlic Sauce
Water Chestnut Rubies in Coconut Milk
Lemon Grass Pannacotta topped with Litchis
Classic Chinese Mango Pudding
Food was excellent my three picks from the entire tasting has to be the roasted pork with honey bbq glaze, Chicken Satay with peanut sauce and Litchi Pannacotta.
