Consciousness Cooking Session 1

Sunday, August 19, 2012

Thank you to all of you who joined us for the first session of this Fall's Consciousness Cooking class. We are sure all of us had good fun making and learning this easy yet tasty snack. Below is the recipe for everyone's reference. Until we meet again...adios!

Recipe for Bhel (Spicy and Sweet Snack) 
 

Ingredients:
•    3 cups puffed rice/murmura (available at Indian stores)
•    1 cup sev (available at Indian stores)
•    2 small potatoes (1/2 cup) (peeled, boiled and cut into small pieces)
•    1 1/2 tbs chopped raw mango
•    1 large tomato (1/2 cup) (seeded and chopped)
•    1/2 tbs chopped coriander/cilantro leaves
•    ½ tsp red chilli powder or green chillies (to taste) (optional)
•    1/2 tbs lemon juice
•    ½ tsp salt (per taste)
•    4 tbsp  Tamarind Chutney  (per taste)
•    4 tbsp Spicy coriander/cilantro chutney (per taste)

Spicy chutney:
•    1/2 cup mint leaves (Pudina)
•    1/2 cup corriander leaves
•    2 to 4 green chilies (based on taste)
•    3 tablespoons lemon juice
•    1 tsp roasted cumin seed powder (optional)
•    1 tsp sugar
•    salt per taste

Procedure:
Blend everything to a smooth paste adding water (1/2 cup). This should be spicy (hot). Do not worry about the taste as this will be compensated by the sweet taste of tamarind chutney.

Sweet Tamarind Chutney:
•    3/4 cup tamarind water (lemon size tamarind soaked in water)
•    1/2 cup pitted dates (chopped finely)
•    1/2 tsp cumin powder
•    1  tsp red chilli powder
•    jaggery/sugar per taste
•    salt

Procedure:
In a heavy bottom pan add the tamarind water, dates, jaggery, cumin powder, chilli powder and salt. Bring this to boil and cook until the mixture becomes thick. Turn off the heat and allow the mixture to cool. Grind this to a smooth paste.

Bhel Puri Method:
•    Take a dry big bowl. Add the puffed rice, green chillies (optional), cut potatos, raw mango, tomato together in a large bowl.
•    Add the Tamarind Chutney and coriander chutney as per your taste.
•    Mix well and garnish with coriander leaves and sev. Serve immediately.

Prep time: 15 min
Cook time: 15 min
Yield: 4

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