Chaipops Recipes

CHAI TEA ICE POPS

Steps:

• In a medium saucepan, bring water, cinnamon, clove, cardamon and nutmeg to a boil.
• Reduce heat to low, cover and simmer for 15 minutes.
• Turn off heat, add teabags and steep for 5 minutes.
• Add milk and sugar.
• Bring mixture to a boil.
• Let simmer for 1-2 minutes
• Remove from heat and strain tea.
• Put in fridge to cool.
• Once cooled, pour chai tea into your popsicle molds and freeze. Enjoy!

CHALUPAS

Steps:

• Place beans and enough water to cover in a 3-qt. saucepan. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid. , In a 3-qt. slow cooker, combine the 3-1/2 cups water, onion, chilies, garlic, chili powder, salt, cumin and oregano. Add roast and beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 6 hours longer or until pork is very tender. , Remove roast and shred with a fork. Drain beans, reserving cooking liquid in a saucepan. Combine beans and meat; set aside. Skim and discard fat from cooking liquid; bring to a boil. Boil, uncovered, for 15-20 minutes or until reduced to 1-1/2 cups. Add meat and bean mixture; heat through. , To serve, spoon meat mixture over corn chips; top with green onions, lettuce, cheese, tomatoes and salsa.

PUNJABI SOYA CHAAP RECIPE

Steps:

• Gently remove soya chaap from the sticks. You can easily slide them using a fork. Cut the chaap into bite-size round or oval pieces.
• Marinate chaap with salt, ginger-garlic paste, curd, red chili powder, and turmeric powder. Mix to coat each piece with the marinade masala. Keep aside for 30 minutes to 1 hour.
• Heat 4 tablespoon of oil in a pan for shallow frying. Once the oil is hot, fry the soya chaap till crisp and golden from both sides. Transfer fried soya chunks to a bowl and set aside.
• Blend fresh tomatoes, ginger, garlic, Kashmiri red chilies, and hot water to a smooth paste. Keep it aside.
• Heat remaining oil in the same heavy bottom pan or kadhai.
• Add whole spices (green cardamom, black cardamom, bay leaf) and saute for 40 - 50 seconds to release their aroma. Next, add onion, and fry till golden.
• Add tomato paste, turmeric, red chili powder, and coriander powder. Fry over low heat till oil separates from the masala.
• Add 1 cup water to make gravy, kasuri methi, and garam masala. Allow the curry to simmer over low heat till the sauce thickens.
• Add fried soya chaap, mix, and simmer the curry once again covered for 5 minutes. This step ensures that chaap absorbs the flavor of the gravy.
• Garnish with fresh coriander leaves.
• Serve Punjabi Soya Chaap Masala with chapati, rice or lachha paratha.

CHAI POPS

Steps:

• Place all ingredients in blender and blend until smooth and creamy.
• Pour mixture evenly into eight icy pop moulds. Insert wooden sticks.
• Place in freeze until solid. Serves 8.

CHAI

Steps:

• In a small saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Stir in milk. Return to a boil; boil for 1 minute, then strain. Stir in sugar until dissolved. Pour into mugs. Top each with whipped cream, cinnamon and a cinnamon stick if desired.

CHAPATIS

Steps:

• In a large bowl, stir together the flours and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky.
• Knead the dough on a lightly floured surface for 5-10 mins until it is smooth. Divide into 10 pieces, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few mins.
• Heat a frying pan over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla.
• When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Put on a plate and keep warm while you cook the rest of the chapatis.

INDIAN CHAPATI BREAD

Steps:

• In a large bowl, stir together the whole wheat flour, all-purpose flour and salt. Use a wooden spoon to stir in the olive oil and enough water to make a soft dough that is elastic but not sticky. Knead the dough on a lightly floured surface until it is smooth. Divide into 10 parts, or less if you want bigger breads. Roll each piece into a ball. Let rest for a few minutes.
• Heat a skillet over medium heat until hot, and grease lightly. On a lightly floured surface, use a floured rolling pin to roll out the balls of dough until very thin like a tortilla. When the pan starts smoking, put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.

PORK CHALUPAS

Steps:

• Place the roast inside a slow cooker coated with cooking spray. In a separate bowl, stir together the beans, 2 cans of the chile peppers, chili powder, cumin, salt, oregano, and garlic powder. Pour the whole mixture over the roast, and add enough water so that the roast is mostly covered. Jiggle the roast a little to get some of the liquid underneath.
• Cover, and cook on Low for 8 to 9 hours. Check after about 5 hours to make sure the beans have not absorbed all of the liquid. Add more water if necessary 1 cup at a time. Use just enough to keep the beans from drying out.
• When the roast is fork-tender, remove it from the slow cooker, and place on a cutting board. Remove any bone and fat, then shred with forks. Return to the slow cooker, and stir in the remaining can of green chilies. Heat through, and serve with flour tortillas and your favorite toppings.

CHALUPAS

Steps:

• Place pork roast in large stockpot. Add pintos, tomatoes, chiles, onion, garlic, oregano, chili powder, cumin, salt, pepper, and enough water to cover. Bring to a boil and lower to a gentle simmer. Cover and slowly cook 3 hours; remove meat and set aside to cool. Continue cooking uncovered until beans are tender, another 2 hours, stirring occasionally.
• Meanwhile, remove cooled meat from bone, and shred or pull off in bite-size pieces. Discard bone and fat. Return to pot and cook 1 hour longer. Stir often and add more water when necessary to thin slightly. (Chalupas should have the consistency of stew).
• Serve hot in bowls, with corn chips on the bottom, a ladle of chalupas, and pile on condiments of your choice. It will store well in the refrigerator for up to 1 week.

CHAPATIS

Steps:

• You will need a medium-sized bowl, a rolling pin, a castiron griddle or heavy skillet, and a small cotton cloth or a paper towel.
• In a medium-sized bowl, mix together the salt and the flour. Make a well in the middle and add just less than 1 cup warm water. Mix with your hand or with a spoon until you can gather it together into a dough (depending on the condition of your flour, you may need a little extra water or a little extra flour to make a kneadable dough). Turn out onto a lightly floured bread board and knead for 8 to 10 minutes. Cover with a damp cloth or a plastic wrap and let stand for 30 minutes or for up to 2 hours. The longer the dough stands, the more digestible the breads.
• Divide the dough into 8 pieces and flatten each with lightly floured fingers. Continue flattening with a rolling pin until each piece is 8 inches in diameter. Once you have started rolling, roll out each bread without flipping it over. To keep the bread from sticking to your bread board, make sure that the bread is lightly floured underneath. Cover the breads with the damp towel or plastic wrap as you roll out others (make sure not to stack the rolled out breads; if you don't have enough counterspace for the breads, roll out just a few and begin cooking, rolling out the others as the breads cook).
• Heat a castiron griddle or skillet over medium-high heat. When the griddle is hot, place a chapati on the griddle, top side of the bread down first. Let cook for only 10 seconds and then gently flip to the second side. Cook on the second side until small bubbles begin to form, approximately one minute. Turn the chapati back to the first side and finish cooking (another minute approximately). At this stage, a perfect chapati will start to balloon. This process can be helped along by gently pressing on the bread. The bread is hot, so we find the easiest method is to use a small cotton cloth or a paper towel wadded up to protect your finger tips. Gently press down on a large bubble forcing the bubble to extend itself wider. If the bread starts to burn on the bottom before it has ballooned, move the bread (with the help of your paper towel) across the skillet, dislodging it from the point at which it is beginning to burn.
• When you are satisfied with your chapati, remove it and wrap in a clean towel. Continue to cook the other breads, stacking each as it is finished on top of the others.

CHAPATI RECIPE

Steps:

• Place the wholemeal flour, plain (all purpose) flour and salt in a large bowl (or stand mixer bowl if you're kneading using a stand mixer) and mix together.
• Add 2 tbsp of the oil and three-quarters of the water and mix again, adding more water as necessary until you have a soft dough that comes together.
• Knead the dough on a lightly floured surface for 8-10 minutes until soft, smooth and elastic. You can knead in a stand mixer if preferred.
• Divide the dough into 10 equal pieces and roll each piece into a ball.
• Roll out each of the balls on a lightly floured surface, using a rolling pin, until they're as thin as a tortilla. Place each chapati on a piece of baking parchment to make transferring to the pan easier.
• Brush a large frying pan or flat griddle with a little of the reserved oil and heat over a high heat until smoking hot.
• Add a chapati to the pan and cook for 30-60 seconds, until charred brown spots appear. Turn the chapati over and cook the other side until charred spots appear.
• Transfer to a plate and place in the oven on it's lowest setting (or place in a plate warming drawer if you have one).
• Repeat with the remaining chapati, brushing the pan with a little oil each time before cooking.
• Serve the chapatis warm.