Kulle ke Chaat

Kulle ke Chaat

BM # 32 Week 2
Theme: Street Food
Cooking with Alphabets " K ''

I was introduced to the Kulle Chaat about five years ago.My brother 's office is in the walled city of Delhi. During my stay in Delhi, he makes it a point to get a different chaat every evening.He knows my love for these . As a kid I have lived in the old city and have tasted and eaten at almost all food joints.I am familiar with all the street food available, but this Kuliya was new to me. Kulle or Kuliya as they are called are made by scooping out the different vegetables and fruits.You could call them vegetable and fruit cups.These are filled with zero sized chick peas and pomegranate pearls , spiced with black chaat masala and drizzled with lemon juice.

The best kuliyas are available at Hira Lal CHaat Waale, who is located in Chawri Bazar .Chawri Bazar has a huge paper market and is a busy area.It is practically impossible to go there during the day , so normally we get them home.

The most popular vegetables and fruits used to make these cups are potatoes, sweet potatoes, cucumbers, tomatoes, banana, apple, pineapple, mango. one can use boiled potatoes, and sweet potatoes but I normally roast them in the tandoor. These impart a wonderful flavor on their own.

Choice of vegetables and fruits and their preparation

Potatoes

Choose big sized potatoes, boil or roast.

You could also choose potatoes of even small size.

Cut it into two halves.

Scoop the center,

Chop a little from the bottom so that the cup can stand.

Sprinkle salt.

Sweet Potato

Roast and peel the sweet potato.

Cut into 2 inch length pieces.

Scoop and sprinkle salt.

Cucumbers

Peel the cucumbers.

Cut into 2 inch pieces.

Scoop and sprinkle salt.

Tomatoes

Chop 1/4 from the top and just a wee bit from the bottom so the cup can stand.

Scoop out the pulp and sprinkle salt.

Banana

Peel the banana, cut into two.

Making V slits scoop out length wise.

Similarly one can use different fruits to make these cups.

Filling

Chick peas...these have to be the mini ones which are normally used by the Delhi chaat wallas.

Pomegranate pearls

Other Ingredients

Chaat masala

Lemon juice

Coriander leaves

I chilled these fruits and vegetables.I also chilled the filling.Once these both are chilled just fill the cups, drizzle masala and lemon juice.

This chaat is not spicy, yet the flavor imparted by the combination of fruit vegetable and lentil is amazing.I have served this as a biting with drinks and my guests have loved these simple yet attractive and delicious cups .

Courtesy:http://ribbonstopastas.blogspot.in/2013/09/kulle-ke-chaat.html

How to Make Any Caramel Corn in 5 Steps

By sarah jampel • August 12, 2013 •

Here at Food52, we love recipes -- but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often.
Today: Take back caramel corn from the state fair. With 5 simple steps and the perfect caramel ratio, you can make it better, and make it your own.

The whole summer revolves around fresh corn. First we anticipate, then we worship, and finally, we cook.
But even though we've covered the range of corn recipes -- from quesadillas to salad to ice cream -- there's been a serious oversight. The sweetest corn of all can't be found at any farmers market. And that's because the sweetest corn of all is caramel corn.
Caramel corn is too sweet, too crunchy, and too simple to belong to just one season. Instead, it's claimed by all. In the summer, it's eaten out of paper cones at state fairs. In the winter, it's scooped into plastic bags that are tied with ribbons for holiday gifts. All year long, it arrives in large tins alongside the understandably less popular buttered popcorn and cheddar corn. Caramel corn is always the first to go.
Thankfully, you don't have to make a trip to the state fair or wait for the holiday season to eat corn in its best possible form. Caramel corn isn't any more complicated than its name suggests.
Pop corn, make caramel, combine the two, and give it a brief time-out in the oven. There you have it.
How to Make Any Caramel Corn in 5 Steps
1. Pop your corn in whatever way is easiest for you. It's important that your popcorn be fresh and sturdy, which is why we recommend popping your own. Start with 1/2 cup of kernels to make 10 to 12 cups of popcorn. (We like to pop it in a little bit of neutral oil in a big, lidded Dutch oven on the stovetop, shaking the pot here and there.)
Dump the popcorn into a large bowl and, if you want to get creative, add nuts or dried fruit, too.


2. Start making the caramel. Melt 1 1/2 sticks of butter, then add a cup of brown sugar and a tablespoon or two of molasses. After the sugar's melted, crank up the heat and boil for 3 to 4 minutes. Stir constantly so that the caramel doesn't stick and burn.
(If you like a bit of bite to your caramel corn, it's helpful to know that the longer the caramel is on the stove, the crunchier your corn will be. Just don't leave the caramel on the stove so long that it starts to smoke.)


3. Add a teaspoon of vanilla, a 1/2 teaspoon of salt (1 teaspoon if you want a salted caramel corn), and the magic ingredient: 1/4 teaspoon of baking soda. Baking soda makes the caramel airy and foamy, giving it a softer texture and allowing it to better coat the corn. The air bubbles that form when baking soda is added will make the caramel lighter in color and texture.
Now's your chance to add other spices or flavorings to the caramel: cayenne, hot sauce, or curry powder for a savory, spicy popcorn; cinnamon, cloves, and other spices for a holiday-themed variety; or maybe some maple syrup if you're Canadian.


4. Working quickly, pour the caramel into the bowl of popcorn and stir until all of the corn glistens with the golden sauce.


5. Into the oven it goes! Spread your caramel corn into an even layer on a lined baking sheet and bake at 250° F for 30 minutes to an hour, depending on how dry you like the corn. Stir every 15 minutes, breaking up any clumps (or leaving them intact, if you're a fan).

If you have self-control, let it cool completely. Otherwise, pop each piece into your mouth straight from the baking sheet. Corn really is wonderful, isn't it?

How to Make Homemade Popcorn

By Marian Bull • October 3, 2013 •

Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun.
Today: Sit back, relax, and enjoy the show. Tonight, we're making perfect popcorn.

You've been burned before: you've had bad popcorn. Its smell doesn't leave your kitchen for days. It leaves black pockmarks on your good pot; it is inedible. It's a total movie night buzzkill.
You've also likely made good popcorn: minimal burnt bits, a small number of unpopped kernels hiding at the bottom of your bowl. You cover it with a modest amount of butter, a pinch of salt. It plays an obligatory role in your movie night. It's fine.
But tonight, we're making perfect popcorn, thanks to a technique from Simply Recipes. There's going to be counting out loud (in unison!), and there's going to be lots of butter. All of your kernels will be popped evenly, with none left behind. Now the only thing you'll be fretting over is what to watch on Netflix.
More: If you're craving sweet over salty, try caramel corn.

First off: mise your ingredients. It will make your popping easier. For every 1/3 cup dried kernels, you'll need 3 tablespoons of neutral oil, 3 tablespoons of butter, and salt.

Pour your oil into a heavy-bottomed pot. Drop 3 to 4 kernels into the pot, cover, and turn the heat to medium-high.

  

Once all of your kernels pop, add the rest of the kernels to the pot, cover, and take it off of the heat.

  

Count to 30 -- out loud works best, for very scientific reasons -- and then return the pot to the stove, over medium-high once again. Here's the regular popcorn rigamarole that you're used to: once your corn begins to pop, shake the pot vigorously with the lid ajar, waiting for the frequency of the noises to slow.

 

Once the pops slow down to every 2 to 3 seconds, take a peek -- because of the counting technique (you did it out loud, right?), you shouldn't have too many of those un-popped stragglers that cause everything else to turn black.

Dump your popped kernels into a bowl and turn off your heat -- but keep your pot on the oven! Make sure the popcorn isn't overflowing in your bowl -- you'll want some headspace when you mix things around.

  

Here's where you'll feel very very efficient: you're going to melt butter in your already-hot pot. Fearlessness behooves you here: a good three tablespoons will yield the best results. Swirl the butter around in the pan until it melts, and just begins to brown. Pour it over your popcorn. Toss with a rubber spatula or wooden spoon until there's an even sheen of butter throughout. Add salt with the same generosity with which you added your butter.

 

If you're worried about aesthetics, transfer to a cleaner, smaller bowl. Eat one by one, or by the handful. Sit back, relax, and enjoy the show.

Photos by James Ransom

Overnight, No-Cook Refrigerator Oatmeal A healthy breakfast made in mason jars in six different flavors

Overnight, No-Cook Refrigerator Oatmeal

A healthy breakfast made in mason jars in six different flavors!

809k+

69k+

By Monica Matheny

Don't miss my follow-up post to this one with
8 MORE REFRIGERATOR OATMEAL FLAVORS
plus FAQs and more tips
CLICK HERE 

This easy, no-cook "summer porridge" has make-ahead convenience and is packed with nutrition to get your day off to a healthy start. Make it in individual mason jars for a perfect serving size and an easy grab-and-go breakfast straight from the fridge (it's eaten cold). Take it along to work or anywhere. Great to serve on a breakfast or brunch buffet. High in protein, calcium & fiber; low in fat & sugar.
Apparently this kind of cold yogurt & oatmeal mixture has been around for awhile. I don't know where I've been, because I'd never heard of it until I saw a recipe by Christie at Pepper Lynn on Pinterest. We eat a lot of steel-cut oatmeal in the winter months, but it never appeals to me once the weather heats up. Learning about refrigerator oatmeal excited me, because it offers a way to enjoy oatmeal year round. Yummy reader, Kelly, called this "Summer Porridge" in a comment on my Facebook page--I'd never heard of that either. After some googling, I discovered that refrigerator oatmeal, yogurt oats, and summer porridge are all names for the same thing. Whatever you call it, this stuff is delicious!
I played around with some different flavor combos, and created single portion recipes that will fit in a half-pint mason jar. I've been pulling these out of my fridge and eating them for breakfast all week. LOVE the convenience of having them made ahead. They are filling and packed with nutrition, too.
ch-ch-ch-CHIA seeds. I followed Pepper Lynn's lead and included chia seeds in my refrigerator oats recipes. I've been hearing a lot of buzz about the nutritional powerhouse in these teensie little seeds, and this is a great way to sneak them into your diet. Chia seeds:

• have more Omega 3 fatty acids than flax seed (important for heart health)
• are the richest non-marine whole food source of Omega-3 (better than salmon)
• absorb 10 times their weight in water and transform into a gel-like substance--great for athletes for maintaining hydration and helps with weight loss by making you feel full longer
• are as high in protein as quinoa
• are loaded with calcium, potassium, Vitamin B, and anti-oxidants
• help balance blood sugar via the gelling action of the seed and it’s unique combination of soluble and insoluble fiber that slow down your body’s conversion of starches into sugars 
• have a neutral taste so they will take on the other flavors in a recipe
• can be eaten whole (unlike flax seed); they don't have to be ground before adding them to food in order to digest them and benefit from their nutrients
• have a two year shelf life, stored at room temperature (flax seeds quickly become rancid and loose their nutritional value)

Sources:  Dr. Weil,  NutritionData, LiveStrong, Huffington Post
In addition to chia seeds, this refrigerator oatmeal has protein- & calcium-packed yogurt and fiber-rich oats. It's hard to find a healthier breakfast than this.
How to make 6 flavor varieties of Refrigerator Oatmeal. 
I had fun experimenting with different flavor combinations and settled on six favorites. They all start with the same basic ingredients and procedure.
Step 1. Assemble these ingredients & supplies:

• old fashioned rolled oats (not instant, quick, or steel-cut)
• Greek yogurt (regular yogurt is thinner; if you use it, you'll need to reduce the amount of milk); read my post for easy instructions for straining regular yogurt to make Greek yogurt.
• milk (I used skim, but any kind will work)
• chia seeds; I bought mine at Whole Foods; also available on Amazon
• half pint (1 cup) mason jars, find them at Walmart and grocery stores; also available on Amazon

view basic supplies on Amazon:
1/2-pint mason jars, plastic lids for jars, chia seeds, rolled oats

Specific amounts of each ingredient are listed with the recipes of each flavored refrigerator oatmeal recipe; they are further down in this post. Click on the big teal bar below each flavor and that links to the recipe with detailed ingredients and instructions.

Step 2. Add oats, milk, yogurt, and chia seeds to jar, along with desired sweeteners or flavors (see options below).
Step 3. Put a lid on the jar and shake to combine. I use white plastic jar lids sized to fit canning jars--they last longer than the metal tops and rims that come with the jars, and they are easier to screw on and off; some Walmarts carry them, and they're available on Amazon.

• view on Amazon: white plastic jar lids

Step 4. Add fruit and stir gently until combined.
Step 5. Place in fridge overnight and up to 2 days; maybe longer depending on the type and ripeness of the fruit. The non-banana varieties have been good after 4 days for me.

During the overnight soak, the oats and chia seeds absorb the liquid and soften. They have a great eating texture by the next day.
Here are my six favorite flavor varieties.
Mango Almond Refrigerator Oatmeal
Flavored with fresh mango, honey, and almond extract. (If you don't know how to cut a mango, check out my previous post.)
207 calories, 4g fat, 47g carbs, 7g fiber, 12g protein; Weight Watchers PtsPlus: 7
  

click to view Mango Almond Refrigerator Oatmeal recipe

Blueberry Maple Refrigerator Oatmeal
Flavored with fresh blueberries and maple syrup.
215 calories, 4g fat, 48g carbs, 8g fiber, 12g protein; Weight Watchers PtsPlus: 7 

  

click to view Blueberry Maple Refrigerator Oatmeal recipe

Apple Cinnamon Refrigerator Oatmeal
Flavored with unsweetened applesauce, cinnamon and honey.
210 calories, 4g fat, 48g carbs, 8g fiber, 11g protein; Weight Watchers PtsPlus: 7 
  

click to view Apple Cinnamon Refrigerator Oatmeal recipe

Banana Cocoa Refrigerator Oatmeal
Flavored with bananas, cocoa powder, and honey.
(A healthy way to eat chocolate for breakfast. Feel free to squeal with delight!)245 calories, 5g fat, 56g carbs, 10g fiber, 13g protein; Weight Watchers PtsPlus: 8

  

click to view Banana Cocoa Refrigerator Oatmeal recipe

Banana Peanut Butter Refrigerator Oatmeal
Flavored with bananas, peanut butter (or PB2), and honey.
264 calories, 5g fat, 55g carbs, 8g fiber, 15g protein; Weight Watchers PtsPlus: 8 (using PB2 and no honey or sweetener)

• What is PB2? I recently discovered this amazing powdered peanut butter. It's simply peanut butter with 85% of the fat removed. With all of the flavor and protein of regular peanut butter, PB2 is recommended as a great way to reduce calories in all of your favorite peanut butter recipes. My local grocery story carries it. You can also find it at some Whole Foods, health food stores, and on Amazon.
• click to view PB2 on Amazon

  

click to view Banana Peanut Refrigerator Oatmeal recipe

Raspberry Vanilla Refrigerator Oatmeal
Flavored with fresh raspberries, raspberry preserves or spread (I used a no-sugar added fruit spread), and vanilla extract.
230 calories, 4g fat, 51g carbs, 8g fiber, 11g protein; Weight Watchers PtsPlus: 7 

  

click to view Raspberry Vanilla Refrigerator Oatmeal recipe
 

Honestly, if you asked me to pick a favorite flavor, I couldn't choose just one. I've enjoyed having a variety of these jars in my fridge for an easy, yummy, nutritious breakfast each day.

These would be fun to serve on a breakfast or brunch buffet. Garnish the tops with some additional fresh fruit to help identify the flavor and make a prettier presentation.

This marriage of yogurt, oats, chia seeds and fruit is my new favorite breakfast. The hard part is choosing just one flavor per day. Which one looks good to you?

You might also like Pepper Lynn's strawberry/banana and pumpkin/peanut butter flavor combos. I'm anxious to give those a try, too
Make it a yummy day!

How to Strain Yogurt & Make Your Own Greek Yogurt-An easy, healthy substitute for sour cream and cream cheese

How to Strain Yogurt & Make Your Own Greek Yogurt

An easy, healthy substitute for sour cream and cream cheese

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By Monica Matheny

Yogurt is a healthy choice to eat alone, with fruit mixed in, or as a substitute for less nutritious ingredients like sour cream, cream cheese, or mayonnaise. Regular yogurt contains a lot of liquid, so straining it makes it more suitable to use in recipes.
This straining technique can be used for whole-, low-, or non-fat yogurt. I normally go for the low fat. For me, it has the right balance of flavor and health benefits.
Strained regular yogurt is the same thing as Greek yogurt.
That's right. The only difference between the two yogurts is that the liquid whey remains in regular yogurt. The liquid whey is strained from regular yogurt to create Greek yogurt. By using the simple technique of straining regular yogurt that is illustrated below, you can create your own Greek yogurt.
Taste and texture difference between regular and Greek yogurt.
When the liquid whey is strained out of regular yogurt, the consistency of the yogurt becomes thicker and creamier. Also, the flavor changes because the whey contains sodium and sugar (from lactose). So, regular yogurt is saltier and sweeter than strained (Greek) yogurt.
Nutritional difference between regular and Greek yogurt.
Yogurt is considered one of the healthiest foods around. It's rich in probiotics which aid digestion, reduce the risk of intestinal infection and colon cancer, and improve lactose tolerance and cholesterol profile--lowers LDL, raises HDL (source). Both strained and unstrained yogurt is very good for you, but there are some nutritional differences. When the liquid whey is strained from regular yogurt, the volume of the yogurt reduces by half. (This is why you can expect Greek yogurt to costs twice as much as regular yogurt.) That means it's more concentrated and results in some nutritional changes. (Source)

• Protein - Greek yogurt has twice the protein of regular yogurt, because the protein is concentrated in the yogurt after it's strained.
• Carbohydrates - Greek yogurt has fewer carbohydrates, because the liquid that is strained out of it is high in carbs.
• Sodium - Greek yogurt has half the sodium of regular yogurt, because the liquid that is strained out of it is high in sodium.
• Calcium - Both yogurts are considered a good source of calcium, but regular yogurt has 3 times more calcium than Greek yogurt, because the liquid that is strained out of Greek yogurt is high in calcium.

Each person can decide which kind of yogurt is best, depending on individual nutritional priorities. Choose Greek yogurt for higher protein and lower carbs and salt. Choose regular yogurt if your priority if to increase your calcium intake.
Strained (Greek) yogurt is recommended for cooking. 
Strained yogurt is a healthy substitute for sour cream, cream cheese, and mayonnaise. It's creamier, thicker consistency makes it a better substitution in dips and dressings. Strained yogurt is also better for cooking because it doesn't curdle when it's heated; regular yogurt can curdle when heated.

Step-by-Step photos for How to Make Strained (Greek) Yogurt

Skip the photos - Go straight to the recipe

Step 1. Assemble the supplies: regular yogurt, large bowl, wire mesh strainer or colander, cheesecloth (or heavy paper towel, or basket-style coffee filter).

Step 2. Place strainer over bowl making sure there is enough space in bottom of bowl to contain dripping liquid.
Step 3. Place a double layer of cheesecloth in strainer.
  
Step 4. Pour yogurt into cheesecloth.
  

NOTE: In place of the cheesecloth, you can use:

• a sturdy paper towel - sturdy enough that it won't fall apart when it gets soaked with liquid for several hours 

  

OR, in place of cheesecloth, you can use:

• a basket style coffee filter.

  
Step 4. Cover top with plastic wrap, and put in fridge to allow liquid to drain out.

• drain for 1 hour to remove 20% of the liquid.
• drain for 3-4 hours to remove half of the liquid.
• drain overnight (8 hours or so) to remove all of the liquid. (closest to consistency of sour cream)

  
That's all you have to do. You can see the liquid whey left in the bottom of the bowl. The strained yogurt is nice and thick. I discard the liquid. I've read that some people save the liquid because of it's nutritional value, freeze it into ice cubes, and save it to add to soup.
  
Step 5. Flip the strainer over and let the strained yogurt fall into a bowl. The cheesecloth is attached to the top.
  
Peel off the cheesecloth.








That's it! You've got strained (Greek) yogurt. It's also sometimes called "yogurt cheese." If it's lumpier than you want, just whisk it a bit to make it smoother and creamier.
In place of sour cream, try a dollop of strained yogurt on a baked potato, bowl of chili, or enchiladas. Yummy!

If you won't be using the yogurt right away, store it in the fridge. It will be good until the freshness date on the original container.
I wash out the container the yogurt came in, label it "STRAINED", and put the strained yogurt right back in there for storage in the fridge. I'll be using this to make Frozen Yogurt; that recipe is coming soon.