Tag Archives: soya

Cheer up; my show stopper soya nugget chaat

18 Nov
Cheer up; my show stopper soya nugget chaat

Cheer up; my show stopper soya nugget chaat

The weather does affect my mood. The grey skies aren’t good for the clouds in my mind. Mondays are harder than Sundays. It’s cold so getting out is harder. But my mornings start like this.

I wake, I worry, then my boy comes into bed. ‘Mumma cuddle’…so I draw him closer to me. ‘Mumma kiss’ and I happily shower him. Then he starts to talk about animals and planets or cars. Life is as complicated as we make it, isn’t it.

I think sometimes we just chase, chase, run and run. But forget to think about whether it is making us or our loved ones happy. I say, if you don’t want to fly…then don’t. Run. If you don’t want to run, then don’t…walk. If you don’t want to walk then sit down. If you want to move forward, do. If you want to stop, stop. Just be happy.

So the way I deal grey skies, is to get out and get active. Cool, fresh air helps to dust off the cobwebs. This morning my boy and I went to the Indian supermarket. This may seem like a boring task for many, but for me it was full of nostalgia. The smell of ground masala and stacks of rice and flour throws me back to my childhood. I grew down the road from an indian mill, so these are the smells of my childhood. We didn’t do mass indian food shops, my mum and dad would send me running down the road with a couple of coins to pick up gram flour or millet flour.

To fight of Monday feelings I wanted colour on my plate. I wanted cool, warm and spicy sensations. I wanted crisp against smooth and nutty against fruity. I wanted it all and I wanted to be tickled. There is only sense-tickling dish that does this and that is chaat.

There are quite a few ingredients to this dish but don’t skip any, they are all there for a reason. By all means use shortcuts, life is short!

Ingredients to serve 4-6

100g crisp bundi (crisp gram flour balls to give crunch)
100g sev (crisp gram flour short straws)
2 medium potatoes, peeled and cubed
One can of black chick peas
One pomegranate with the seeds removed
100g small indian onions, or a large red onion finely diced
10-12 plain natural yoghurt
2 tsp chaat masala
8-10 tbsp tamarind chutney

For the coriander and chilli chutney

40g chopped coriander
1/2 cup water
2 green chilies
Salt to taste

For the curried soya nuggets

200g soya nuggets
1 cup of chopped tomatoes
2 cloves of garlic
1 tsp cumin seeds
1/2 tsp turmeric
3/4 tsp garam masala
1 tsp cumin powder
1 tsp coriander powder
Salt to taste
2 tbsp cooking oil
One small onion, peeled and sliced
1300ml water.

Cooks tips for shopping: the soy nuggets are readily available in Asian supermarkets and so is the tamarind chutney, although I bought it from asda. You can quite easily make tamarind chutney, but I used a shop bought one today

Method
1. Start by making the soy nuggets. Heat the oil in a pan, add the cumin seeds and allow the seeds to sizzle. Add the garlic, salt, turmeric and onion and sauté until the onions have softened. Stir in the the cumin and coriander powder then add the soya nuggets. Coat them in the spices before adding the chopped tomatoes and warm water.
2. Bring the curry to a simmer and then sprinkle in the garam masala. Cook for 20mi mutes or until the juices have been soaked up by the nuggets and the nuggets are tender. Turn off the heat.
3. Boil the cubed potatoes until they are soft enough to pierce and then drain them. Sprinkle in one tsp of chaat masala.
4. Drain and rinse the black chickpeas and sprinkle in one tsp of chaat masala.
5. Make the green coriander and chilli chutney, use a grinder to mix the coriander, chilli, water and salt to a paste.
6. Make up individual portions of chaat in a bowl for ease by mixing 2 tbsp of bundi, 2 tbsp of pomegranate seeds, 2 tbsp potato, 2 tbsp chickpeas, 2 tbsp of sev and 2 tsp onion. Toss in 3 tsp of soya nuggets. Place the mix on the plate and drizzle on yogurt, green chutney me tamarind chutney.

Remember that these measurements for putting together the chaat are approximate, alter it to your taste.

Soya Chunk Chaat

13 Aug

Soya Chunk Chaat

Ooh, I do feel slightly naughty when I eat street-food.  It’s like eating that secret, forbidden pre-dinner burger on the way home from school, except Chaat is much more tantalising. I don’t know how we did it, my best friend and me.  After college we’d detour for some wicked pleasures largely containing either pastry or potato, before returning home to a full Indian meal. Nobody ever knew.

We weren’t particularly weight, make-up or boy conscious teenagers…we loved to laugh from deep in our hearts and be happy. We laughed a lot, loudly and energetically.  We sang, talked vibrantly with strangers and dreamed faithfully. We created our own joy and funnily enough we were healthy by heart, body and mind and did really well with grades. Maybe I should take up hockey again?

Crisp, sweet, sour, spongy, spicy and soft it’s all going on. A couple of chutneys smack the senses wide open and say hello to Delhi and the rickety street stalls that overflow with smiling and animated crowds, all huddled excitedly with tiny metal plates as a skilled Chaat maker crafts each serving one by one.

My personal opinion is that there is no perfect science to constructing Chaat. It really is about combining and layering textures and igniting, or even exploding the senses.   There’s a tang, fire, sweetness, heat and coolness as layers of crispy sev, puffed rice, easy-going potato, sweet tomatoes, dense chick-pea and those sweet and spicy chutneys mingle.   Mmmmm, sigh-some… And although I do love, love, love lashings of natural yogurt to relax the senses, I’m not so much of a fan of the softening effect it can have on chaat. Nothing worse than soggy Chaat. You could however, drizzle a little just before serving and then devour it pretty much instantly. Who could blame you?

Serves 4-5

Ingredients

4 cups of puffed rice (from an Asian Supermarket)

2 fresh tomatoes, cubed

½ cup of roasted peanuts

2 medium potatoes, cubed

125g of dried soya chunks

One medium sized onion, finely diced

For the green chutney

2-3 green chillies

For the tamarind chutney

1 tbsp. concentrated tamarind paste

Chilli powder to taste

The spices; grind the following spices together. 1 tsp. cumin seeds, 1 tsp. coriander seeds, ½ tsp. fenugreek seeds, 1 tsp. fennel seeds, ½ tsp. carom seeds, 1 tsp. sweet paprika, salt to taste, chilli powder to taste, 1tsp. Chaat masala

Cook’s notes: You’ll find Chaat masala at most Indian grocers and supermarkets. Some supermarkets stock it too, but it is definitely worth getting hold of, for that pungent peppery flavour it introduces. You may find different versions of the soya chunks, but essentially you want to have them cooked before you spice them up!

Some people make tamarind chutney by simply combining the water and the concentrated tamarind paste, but I think that can leave the chutney excessively tart. To allow the sweetness come through, simmer it.

  1. Start by making the chutney’s. The green chutney is really easy; just blitz together the coriander, chillies, salt to taste and 1/3rd cup of water until its smooth.
  2. To make the tamarind chutney, combine ½ cup water with the concentrated tamarind paste
  3. Boil the potatoes. Once they are soft enough to pierce, drain them, cool and then mix in the Chaat masala.
  4. Soak the soya chunks in hot water until they swell. Squeeze out the excess water, or cook per packet instructions. Then heat a tablespoon of hot oil in a pan and add the spices, frying for just 30 seconds-1 minute before adding the soya chunks and coating them well. Let them cook on a low heat for approximately 5 minutes, before turning off the heat.
  5. Now all you need to do is layer it. I usually go for puffed rice and nuts on the bottom, then the potatoes, tomatoes, onions and on the top, the warm soya chunks. Then the final act; drizzle them with the emerald and maroon shades with the chutney’s and eat it, quick!

 

 

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