Kala Chana

Ingredients

• Kala chana (available at any Indian store)
• Red onion
• Cilantro chutney

Preparation

Soak kala chana for a few of hours (usually over night).

Boil in a pressure cooker until pressure has build for 5 minutes. Turn stove off and let pressure cooker cool down before opening.

If not using a pressure cooker, boil in a regular pot with plenty of water, check every 15 minutes for consistency of the chana. It should be soft and remain whole, not mushed.

Finely chop red onion.

Add onion and cilantro chutney to the chana.

Enjoy as chaat (tapas, snack).

Poha

Ingredients

• poha
• tomatoes
• chili
• red onions
• cilantro
• cashews
• mustard seeds 
• turmeric powder
• salt

Preparation

Purchase poha (flat rice puffs) at an Indian store. The "thick" kind is better.

Rinse poha in a colander.

Chop tomatoes, onions, chilis and cilandro.

Fry mustard seeds on some olive oil.

Add red onion to the mustard seeds.

Chop cashews and leave on the side.

Add tomatoes and chilis.

Add the poha to the mix.

Add turmeric powder and salt.

Garnish with cilantro.

And, crushed cashews.

Serve and enjoy. You can add cilantro chutney as a side sauce.

Bhelpuri

Ingredients:

• Rice puffs (found at the Indian store)
• Chutney 
• Dalmuth (different flavors are available)
• Salsa
• Red Onion
• Additional lime if  prefer

Preparation:

• Combine rice puffs, chutney, dalmuth, and salsa to taste
• Enjoy as a mid-day snack with chai!

Chutney

Chutney - The Indian Salsa Verde!

Ingredients:

• Cilantro
• Thai chilis (found in any store)
• Lime
• Mango powder (found at any Indian store)
• Salt

Preparation:

Buy cilantro with strong cilantro smell and wash it.

Put cilantro, Thai chili, lime, mango powder and salt in blender.
Blend thoroughly until puree.
Add more lime, salt, mango powder to taste.
Chutney should not be too liquidy nor too mushy.

 

Enjoy with samosas and to garnish and add flavor to Indian and Mexican side dishes!