Corn on the Cob
I always always associate Corn on the Cob or Bhutta in typical Bambaiyya language with some very warm childhood memories.
There are a zillion times when we friends have ran down the street to have our Bhutta on a gloomy monsoon evening & the Bhuttawallah ( Corn on the Cob Vendor ) was always round the corner, roasting corn cobs on a charcoal grill.
If you cannot find a Bhuttawallah in your neck of woods, Make them at home. This is really as simple as it can get.
As I don’t have a charcoal grill at home, I steamed the corn cobs & roasted them directly over the stove top.
You Will Need:
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2 Corn Cobs
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Kosher Salt
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Lemon - sliced into quarters
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Black Pepper Powder
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Red Chilli Powder ( Optional )
How To:
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Peel back the husks & remove the excess corn silk
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Steam the corn cobs in the microwave or on stove top for about 5-6 minutes.
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Meanwhile, Mix together kosher salt & red chilli powder in a small bowl. If red chilli powder is too HOT for your taste, replace with Black pepper powder. I added about 1/2 a tsp of black pepper powder. Set aside.
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Once done, Pat dry & Grill the corn cobs over medium heat for 10-12 mins. Keep turning them frequently.
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I roasted the corn cobs over the stove top. This is very quick & it gets done in about 3-4 minutes.
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When some of the kernels are browned, dip a quarter of the lemon slice into the salt & pepper mixture, apply it evenly on the corn cobs
Eat while it is still warm & relive your childhood memories. Enjoi !!!
NOTE: You could even oven roast the corn cobs or roast them over a griddle.
Channa Chaat/Chickpeas Chaat
The other day I was going through my Blog’s Archive & I realised that I really haven’t posted much of Chaat recipes. Not that I don’t like chaat, But its just that I really don’t make it at home that much. I always feel its more convenient to eat Chaat outside since, for some chaats, you need sooo many ingredients that too a pinch of this & a pinch of that. I don’t know about the rest of you, But I think its a pain to make Chaat at home.
Anyways, in India, Chaat is easily available in every nook & corner than you can ever imagine & I bet that you somehow will never be able to replicate the taste of your favourite Chaat waala. Don’t you guys agree with this?
Shankar & I are Huge fans of chaat. We love gorging on everything from Bhel puri to Sev Puri to Paapdi Chaats to Paani Puris .. Slurrp !! Shankar’s favorite is Masaal Puri which is a speciality of Bangalore/Mysore. I really haven’t seen this kind of Masaal Puri anywhere, not even in places like Mumbai or Delhi . .
Whenever I make chaat at home, I always venture into something that is simple & is rather healthy like the Sprouts Chaat or Corn Chaat or something similar.
This evening, I tried my hands on Channa Chaat/ chickpeas chaat. I had soaked chickpeas for making another dish, which I conveniently forgot, so these chickpeas were lying in the refrigirator for quite a while & I also had some Mamra/Puffed Rice at hand. I summoned a few other basics & Voila, this was ready in minutes.
After all the chit-chat about Chaat, will head to the recipe,
Ingredients:
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2 handfuls of channa/chickpeas - soaked overnight or for 5-6 hours & boiled. ( Canned chickpeas will do)
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1/2 red onion - finely chopped
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1 1/2 cups of Mamra/Puffed Rice/Kadale Puri
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1 small tomato - finely chopped
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2 tbsp - grated carrots
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2 green chillies - finely chopped
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1 tsp lemon juice
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1/2 tsp salt (Puffed Rice is alredy salty)
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1/2 tsp Chaat Masala
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A few sprigs of cilantro - for garnish
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2 tsp Sev (optional )
Method:
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In a large bowl, combine together chickpeas, puffed rice, onions, tomato, carrots & chillies
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Add in lemon juice, Salt & chaat masala.
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Mix well & garnish with finely chopped cilantro & Sev ( I didn’t add Sev )
Enjoy with your evening cuppa !!!
NOTE:
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You can add sprouted chickpeas as well, It will make it even more healthy.
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Try adding a few finely chopped raw mango for that extra tangy taste.
This goes to JFI-Chickpeas & to My Legume Love Affair, Seventh Helping, Hosted by Srivalli which is a brainchild of Susan
This will be my last post from Zurich. Although, we always knew that this was going to be a rather small phase in our lives, I cannot help admitting that I had gotten really attached to this place. Awesome place & Awesome People.
Will catch you guys real soon from a place we call HOME !!
– Chao !!
Sprouts Chaat
Chaat, in Hindi literally means ‘To Lick’. Traditionally these roadside snacks were served on a leaf and it was so tongue-tickling that one could not resist licking the last morsels from the leaf before discarding it, thereby giving a descriptive name to the cuisine. And truly, Chaat tastes best when had on the roadside.
I & Shankar both love chaat. Our weekends are never complete without our regular visit to the local chaat stall.
I generally don’t make chaats at home because it is soo easily available outside & there are way too many ingredients that are not available in the pantry.
However, I decided to give sprouts chaat a try because all of us at home like it a lot & it is very easy to make. And, you need very less ingredients as compared to other chaats. Sprouts Chaat is a healthy option, for people who are health conscious. It can be eaten as a diet snack also.
I guess I have done enough of talking. Will head to the recipe now. Enjoi 
Preparation Time: 10-15 mins
Ingredients:
- Sprouted Moong beans/Green gram - 1 cup
- 1/2 Onion - finely chopped
- 1/2 Carrot - grated
- Grated coconut (fresh/frozen) - 2 tsp (optional)
- Lime Juice - 1 tbsp
- Salt as per taste
- Cilantro
- Sev Bhujia - 2 tbsp
- A pinch of chaat masala powder
Method:
- Mix sprouted moong beans/green gram, chopped onions & grated Carrots in a bowl
- Add grated coconut (optional)
- Add a pinch of chaat masala powder, lime juice & salt as per taste
- Garnish with Sev bhujia & Cilantro
Enjoi !!!
Note: If you are looking for a healthier option, you can skip adding grated coconut & Sev bhujia. You can try adding pomegranate seeds too. It will be tastier & will look colourful too.
This will be my entry for Sia’s MBP Street Food
Also, check out the event @ Coffee’s MBP
I have taken this recipe from our fellow blogger Lakshmi of Myrasoi
Thanks Lakshmi for the inspiration.
The changes I have made as compared to the original recipe are
- I haven’t added cucumber & pomegranate seeds
- I have added grated coconut, Cilantro & Sev Bhujia
Thanks Sia & Coffee for hosting
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