![]() If you are able to get banana leaves, spread them out over the table before arranging everything else on top for a bright pop of color. Add sweet potatoes and stir until well covered in spices. Add hot pepper flakes, ground ginger, ground coriander, cumin, turmeric, cardamom pods and ½ teaspoon salt. Add chopped onion mixture and sauté until softened, about 5 minutes. Use this list as a starting point for ingredients, but feel free to get creative. Place oil in a large saute pan over medium-low heat. To start, a Friday night Lenten feast: Yewande Komolafe’s. This is a great way to entertain, and also a quick, no-cook dinner. So this weekend, I’ll be cooking shoulder-season food: recipes to welcome where we’re going, and others to acknowledge where we are. This spirit is the driving force behind Maneet Chauhan’s chaat party, from her cookbook, “Chaat” (Clarkson Potter, 2020), a choose-your-own-adventure spread that allows eaters to build a chaat suited to their tastes: More crunch! Less spicy! More sweet! More herbs! It’s entirely up to you. Otherwise, base ingredients and toppings (and even those chutneys!) can all be interchanged. A very long time ago, the novelist Marjorie Kinnan Rawlings came up with a great. The only common denominator is that alchemy of flavor sensations, often driven by a combination of sweet-and-sour tamarind chutney, a bright herb chutney (like this cilantro-mint chutney or this green chile chutney) and cooling raita. ![]() The beauty of chaat - a category of tangy, sweet, fiery and crunchy Indian snacks - is that it’s built for customization.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |