When I served this at one of my events, I really didn't expect for people to ask me the recipe. Had the plain ol' cucumber salad cut un-laboriously for every childhood meal, suddenly become mainstream? Or was it that in an effort to appreciate complicated food, one had forgotten how simplicity tastes? Either way, I couldn't help but remember those summer days when mum used to serve this alongside a Rajma (kidney bean curry) Chawal night, and we always tried not to look at it (as though it would magically disappear!) - not that we didn't like it, but as kids, who wanted to have anything green!
Read MoreRoasted Chickpea Salad w/ Tamarind Vinaigrette
"Light & hearty, perfect for fall
Serve as a salad, or simply eat it all
The tang, that replicates flavors of the street
Busy, noisy, with a crowd of Indians at your feet!
An everyday snack, or Chaat as it's popularly known
Oh, for this how many miles I have flown!
Now right at home, I have a healthier clone
Though, I will still jump on a chance to go back home..."
Ingredients
For the Salad
2 cups boiled chickpeas, liquid drained
1/2 red pepper, finely chopped
1/2 green pepper, finely chopped
1 small red onion. diced
1 green chili, finely chopped
2 tablespoons olive oil
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon dry mango powder
1/4 teaspoon red chili powder
1/4 teaspoon fennel seeds
2-3 stalks of fresh coriander, finely chopped
Salt & pepper to taste
For the Dressing
2 tablespoons Tamarind chutney (available in all Indian grocery stores)
Juice of 1/2 a lemon
Bunch of coriander (leaves + stem), finely chopped
1 tablepoon light olive oil
1/4 teaspoon red pepper flakes
1/2 teaspoon cumin powder
Salt to taste
Make the Dressing - Mix all the ingredients and refrigerate for an hour to let the flavors fuse.
Make the Salad - Heat oil in a non-stick pan. Add the fennel seeds and cook till begin to brown. Stir in the remaining dry spices and roast for a minute. Add the chickpeas, mix well, and cook on medium-high flame till the chickpeas begin to turn crisp - approx 10 minutes. Make sure all the moisture has been absorbed. Turn off heat and cool to room temperature.
Once cooled, add all the chopped vegetables and mix well. Add the dressing, a teaspoon at a time, and mix well. Adjust seasoning and serve fresh.
A sweet & tangy [vegan, glutenfree] salad that compliments the colors of summer and the flavors of fall.
Try this and other delicious 29. creations at our social dining events. Don't like strangers? Simply book a private event!
Spicy Corn Salad (Chaat)
“I walked streets
Of vendors full,
Frying & tossing
Aromas that pull..
A quick squeeze
For a perfected snack,
Spice, masalas & lemon
No flavors lack!
Chaat for family
Or when you’re lone,
A delicious memory
Re-created at home..”
Ingredients
2 cups frozen corn kernels
½ red pepper, finely chopped
½ green pepper, finely chopped
1 green chili, finely chopped (remove seeds if you don’t want it too fiery!)
1 cup cherry tomatoes, halved
Bunch of fresh mint, roughly chopped
Bunch of fresh coriander, roughly chopped (leaves & stalks)
2 tablespoons white vinegar
Juice of half a lemon
½ teaspoon paprika
½ teaspoon cumin powder
½ teaspoon chat masala (or dry mango powder)
Salt & pepper to taste
1 tablespoon light olive oil
Heat oil in a non-stick skillet. Add corn, salt & paprika and roast on high flame for 10-12 minutes, till the corn is tender and all the moisture has been absorbed. Continue to sauté till the corn kernels start turning brown. Remove from heat & cool completely. Once cooled, stir in the green chili, peppers & tomatoes. (make sure you don’t mix the vegetables when the corn is hot, or they’ll wilt & become mushy).
Put the mint, coriander, vinegar, lemon juice in a mortar and pound to make a chunky wet paste.
Once ready to serve, toss the corn in the vinegar mixture. Season with chat masala, cumin and pepper. Adjust salt & serve fresh.
Try this, and other delicious creations, at one of my upcoming dining experiences!
