Chickenfish Prawn Chaat Recipes

CHICKEN/FISH/ PRAWN CHAAT

Chicken/Fish/ Prawn Chaat image

This is the quickest curry style dish that you can cook. It works well with chicken or fish, prawns taste wonderful this way. Start to finish in FIVE MINUTES. Serve as a starter or main course.

Provided by Brian Holley

Categories Chicken

Time 6m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb peeled cooked prawns
2 tablespoons oil
3 garlic cloves, crushed
1 teaspoon salt
1/2 teaspoon chili powder
1 1/2 teaspoons turmeric powder
1 1/2 teaspoons coriander powder
1 lemon, juice of

Steps:

Heat the oil in a non stick pan over medium heat.
With the blade of a knife cream the garlic with the salt.
lightly brown the garlic in the oil.
Add the spices and cook for 2 minutes.
Add the prawns, stir and cook 2 minutes
Stir in the lemon juice.
Simple wasn't it ?

Nutrition Facts : Calories 151.1, Fat 8.1, SaturatedFat 1.1, Cholesterol 142.9, Sodium 1230, Carbohydrate 3.4, Fiber 0.4, Sugar 0.4, Protein 15.8

CHAAT PARTY

Chaat Party image

The beauty of chaat - a category of tangy, sweet, fiery and crunchy Indian snacks - is that it's built for customization. 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. Otherwise, base ingredients and toppings (and even those chutneys!) can all be interchanged. 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. This is a great way to entertain, and also a quick, no-cook dinner. Use this list as a starting point for ingredients, but feel free to get creative. 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. -Priya Krishna

Provided by Maneet Chauhan

Categories snack, finger foods

Time 10m

Yield Varies

Number Of Ingredients 23

Ingredients

Chakri (chickpea flour crackers)
Chekkalu (rice flour crackers)
Thattai (spiced rice flour and sesame crackers)
Namak para (spiced whole-wheat flour crackers)
Bhel (puffed rice)
Murukku (wheat flour crackers)
Tomatoes, cucumbers, pineapple, mangoes and radishes, coarsely chopped
Boiled potatoes, coarsely chopped
Roasted sweet potatoes, coarsely chopped
Cilantro and mint, coarsely chopped
Onions and fresh ginger, finely chopped
Fresh red chiles, such as Kashmiri or bird's eye, and green chiles, such as serrano, finely chopped
Starfruit, sliced
Roasted corn kernels
Lemon and lime wedges, for spritzing
Tamarind Chutney
Cilantro-Mint Chutney
Green Chile Chutney
Raita (whole-milk yogurt whisked with water to make it thin enough to drizzle, then seasoned with salt and freshly squeezed lemon juice)
Roasted peanuts and cashews
Chaat masala
Red chile powder
Sev

Steps:

Put each item in an individual bowl alongside a stack of larger bowls to enable your guests to mix up their chaat with a spoon or, more traditionally, their hands.
As a starter suggestion for assembly: Begin with a crunchy base (crackers, bhel or murukku), add vegetables and fruits, then chutneys and raita, and finally lime juice, plus any combination of other toppings, such as chaat masala, red chile powder and sev. Improv and adjustments are encouraged.

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