Dal Chilla From Chai Chaat Chutney Recipes
TOMATO CHUTNEY FROM CHAI, CHAAT & CHUTNEY
Text excerpted from CHAI, CHAAT & CHUTNEY © 2017 by Chetna Makan ||| Photography: Nassima Rothacker ||| Sour, spicy and slightly sweet, this easy chutney ticks all the boxes. ?It's brilliant with snacks and finger food but also great with parathas, rice, or as part of a thali. I like to make up a batch regularly and store ?it in the refrigerator for a few days, so that we always have some ?ready whenever we need to snack.
Provided by Chetna Makan
Categories Sauces
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Using a food processor, blend the tomatoes, garlic and chillies to make a smooth paste.
- Heat the oil in a saucepan ?and add the tomato mixture with the salt and sugar. Bring the mixture to a boil, then simmer over medium-low heat for 10-12 minutes, until the chutney thickens a little and the tomatoes are cooked. Leave to cool before serving. This chutney will keep in an airtight container in the refrigerator for 4-5 days.
- Recipe courtesy of CHAI, CHAAT & CHUTNEY by Chetna Makan.
- Get the book here:.
- https://www.amazon.com/Chai-Chaat-Chutney-journey-through/dp/1784722871/.
Nutrition Facts : Calories 90.3, Fat 4.9, SaturatedFat 0.7, Sodium 204.8, Carbohydrate 11.2, Fiber 2.5, Sugar 6.6, Protein 2.3
STICKY BOMBAY CHICKEN FROM CHAI, CHAAT & CHUTNEY
Text excerpted from CHAI, CHAAT & CHUTNEY © 2017 by Chetna Makan ||| Photography: Nassima Rothacker ||| A friend took me to a street stall to try this sticky, spicy chicken. It's her favorite street snack and I love it too. ?The chicken could be cooked in a tandoor or an oven. ?Use wings instead of drumsticks if you prefer.
Provided by Chetna Makan
Categories Chicken
Time 55m
Yield 8 drumbsticks
Number Of Ingredients 10
Steps:
- Make a couple of slashes ?on each drumstick, ready ?for marinating.
- Combine the soy sauce, olive oil, sugar, garlic, ginger, chilli, five-spice powder and salt in ?a large bowl. Mix well, then ?add the chicken and stir to coat. Leave to marinate for at least 1 hour or, preferably, cover the bowl with clingfilm and marinate overnight in ?the refrigerator.
- Preheat the oven to 180°C (350°F), Gas Mark 4.
- Tip the chicken and marinade into a shallow roasting tin and bake for 40 minutes, turning occasionally, until the chicken is cooked through. Sprinkle over the sesame seeds and serve hot.
- Recipe courtesy of CHAI, CHAAT & CHUTNEY by Chetna Makan.
- Get the book here:.
- https://www.amazon.com/Chai-Chaat-Chutney-journey-through/dp/1784722871/.
Nutrition Facts : Calories 113.2, Fat 4.7, SaturatedFat 0.9, Cholesterol 47.7, Sodium 597.8, Carbohydrate 3.7, Fiber 0.3, Sugar 2.5, Protein 13.6
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