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Tag: street food

Warm Indian Potato Salad

A few more weeks of August left- might as well take advantage of the grilling season and make some delicious sides! Potato salad is always a winner- this one is a bit different with Indian flavors…

warm-potato-salad

  • 1 pound yellow potatoes boiled and cut in 2 inch pieces
  • 3 tablespoons olive oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon cumin seeds
  • 3 scallions chopped
  • 1 serrano chili deseeded and chopped
  • 1 lemon juiced
  • 2 teaspoons garam masala
  • 1/2 teaspoon cayenne pepper
  • Salt to taste
  • ½ cup chopped cilantro

In a wide skillet heat the olive oil and add the mustard and cumin seeds. Add the chopped potatoes once the spices begin to sizzle. Saute on high heat to brown the potatoes about 10 minutes. Once the potatoes are golden brown add the scallions and the serrano chili. Then add the lemon juice, cayenne pepper, garam masala and salt. Garnish with the cilantro.

Indian Style Spiced Omelet

Indian Style Omelet3 I make this for dinner, lunch or brunch whenever I run out of ideas. Most of the times I forget about this easy to make, spicy omelet. I grew up eating this at home for breakfast. It is flavorful and gorgeous to look at. Indian omelets unlike the french ones are cooked thoroughly and are cooked with all the flavorings and herbs instead of being stuffed with them.

It is also easy to make since most of the ingredients are always available. I have green chilies, green onions, tomatoes and of course cheese at home. I feel lost if there is no cilantro in the house. It is a pantry meal- pair it with a delicious green salad and it is a healthy, balanced meal.

You can make this omelet with almost anything in the fridge. My daughter was eating some leftovers and my husband was going out after work and so I was the only one without dinner plans. I made this delicious meal for myself and enjoyed it with a glass of white wine.

Make this spiced omelet when you run out of ideas…
read more …

Roasted Corn and Tomato Salad with Tamarind Vinaigrette

roasted-corn-and-tomato-salad-with-tamarind-vinaigretteMy sister-in-law makes this salad. It’s again part of the street food category that I love to eat and write about. I started making it a few years ago and have been modifying it every time I make it. The original dish is called ‘Corn Bhel’ and it’s made out of regular corn- I used roasted in the recipe; and tamarind chutney – which is a two- day affair. You have to soak the dry tamarind over night and then cook it with sugar, cumin, salt, etc. I always have a container in my fridge- but I started thinking, if I want other people to make this dish, I will have to make the recipe more accessible. That is how I thought of the tamarind vinaigrette- the tamarind concentrate I used is available at Whole Foods. The end product is obviously not the same but the flavor is similar to the original chutney. The pita chips bring a wonderful texture to the dish. My mouth was very happy to experience the soft corn and tomatoes with the crunchy green onions and pita chips mixed in with the tangy tamarind vinaigrette- writing about this is making my mouth salivate!! I served this salad with the Kathi Rolls. It was a great combination- we did wash the food down with some delicious Tamarindtinis… as soon as I can get my husband to give me the recipe, I will post it!!

Tamarind Vinaigrette

  • 1 tablespoon tamarind concentrate
  • 1 tablespoon honey
  • ½ teaspoon ground cumin
  • ½ teaspoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon water
  • 1 teaspoon salt

In a small bowl, mix the tamarind, honey, cumin, mustard, white wine vinegar and water.
Whisk together, while drizzling the olive oil. Add salt and keep aside.

Salad

  • One 16 ounces package frozen roasted corn- thawed
  • 1 pint cherry tomatoes, cut in half
  • 3 green onions, chopped including the green part
  • 1 cup cilantro, chopped
  • 1 cup store bought pita chips, crushed lightly with your hands

In a large salad bowl, add the corn, tomatoes, green onions and cilantro. Add the dressing. Right before serving, add the pita chips (they tend to soften if sitting in dressing for too long- the idea is to give the salad a nice crunch).

Chicken Kathi Rolls

chicken-kathi-rollI remember the taste of the kathi roll I had over three years ago in Delhi, like it was yesterday. There is a specific restaurant that makes it just right and I always make it a point to eat there. Kathi roll is essentially a tortilla cooked with a layer of a spiced egg mixture and then topped with perfectly marinated and cooked chicken or mutton pieces. Onion relish is added and served as a rolled up taco. On the tables, there is a bottle of cilantro and mint chutney as well as ketchup. It tastes best with a combination of both the chutney and the ketchup- it may sound strange but the sweetness of the ketchup goes very well with the spice and tartness of the chutney. I grew up in Delhi and have been eating this dish for as long as I remember. People from Mumbai have their own version of the Kathi roll- it’s called a Frankie. Depending on whom you talk to, they will claim theirs superior. According to me, the one we get in Delhi is yummier! Both versions are delicious, but also full of fat! The homemade version is quite healthy. I use whole-wheat tortillas and the chicken tikkas are marinated in low fat sour cream. My daughter loves it but of course without the onions and chutney! Beer goes very well with this dish or even a Prosecco. My husband makes Kir Royale, which is a bit of black currant liquor topped with champagne- it’s delicious with a Kathi roll.

Chicken Kathi Rolls

  • One portion of chicken tikka (the recipe calls for a pound of chicken), cut into one inch pieces and keep warm
  • 6 whole-wheat tortillas
  • 6 tablespoons olive oil

Egg Mixture

  • 4 eggs, beaten lightly
  • 1½ teaspoon salt
  • ½ teaspoon cayenne pepper
  • ½ cup cilantro, chopped

In a medium bowl, add the eggs, salt, cayenne pepper and cilantro. Beat lightly and keep aside.

Onion Relish

  • 1 medium onion, chopped fine
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper
  • 1 lime, juiced

Cilantro Chutney-recipe to follow in another blog.

In a small bowl mix the onion, salt, cayenne pepper and limejuice. Keep aside.

In a wide non-stick frying pan, heat one tablespoon olive oil. Add one tortilla to the pan and heat both sides, about a minute on each side. Take out of the pan and add 1/3 cup of the egg mixture. Immediately top the egg mixture with the warmed tortilla. Cook on medium high heat, till the egg is cooked at the bottom, about 2 minutes. Flip the egg tortilla and cook the other side for about a minute. Place the egg tortilla on a serving plate and place the chicken pieces in the middle from top to bottom. Add about a tablespoon or more of the onion relish and the cilantro chutney. Roll the tortilla like a taco or a burrito. Cut in half and serve.

Savory Frenchtoast

savory-french-toast-21I am not sure if a lot of people are aware of savory French toast. I grew up with it, my Mom used to make it for dinner all the time. There was a street vendor near our house who sold the same thing but took it to a different level! He added onions, cilantro and lots of Serrano chili. Over the years it was my brother who replicated the dish at home. Recently I asked him how to make it. Today since it was snowing, my husband remembered the dish – it’s definitely a comfort food- and we made it.
The original dish is made with white bread, I wanted to be healthy and used whole-wheat instead. It also tastes great if you add grated cheese in the egg mixture.
Growing up we used to have the savory French toast with ketchup. Recently I have discovered a jar of tomato chutney sold at Trader Joes, which goes perfectly with this dish.
We really enjoyed the French toast with a hot cup of Masala Coffee – you wonder what that is? Well I will have to divulge that another day!

  • 4 pieces sliced bread
  • 4 eggs
  • ½ cup cilantro, chopped
  • 1 cup green onions, chopped
  • 1 serrano chili, chopped
  • 1½ teaspoons salt
  • ½ teaspoon cayenne pepper
  • 2 teaspoons water
  • 2 teaspoons olive oil

Egg Mixture

In a wide, shallow plate add the eggs, salt, cayenne pepper and the water. Beat until everything is mixed well. Add cilantro and mix. Keep aside.

Heat a large non-stick pan and add one teaspoon oil. Add half cup of the green onions, serrano chili and sauté on medium heat for about a minute. (Work with 2 slices at one time) Take each slice and dip in the egg mixture and place on top of the cooking green onions and serrano chili. Cook for at least 4-5 minutes on medium heat. Flip both the slices to cook the other sides for another 4-5 minutes. Once both sides are cooked well, place one slice on top of the other (like a grilled cheese sandwich). Cut in half and serve.
Follow the same steps with the other two slices with the left over green onion and egg mixture.