Bounty of Fall Favorites
Peri's Spice Ladle
Peri's Spice Ladle
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Ingredients

  • 24 These delicate looking phenomenal tasting chaat-filled fillo cups deserve all the praise; every bite offers a mouthful of tangy crunchy goodness. A touch of paprika and red bell peppers, fresh green cilantro, bright yellow sweet corn and tangy lemon juice lend the quintessential flavors of the Indian street-food favorite, ‘Chaat’ to this appetizer. Save Recipe Print Ingredients Ready-to-use frozen mini fillo cups (phyllo shells)
  • 1 cup sweet corn kernels, thawed if frozen
  • 1/3 cup finely chopped red bell pepper
  • 1 ½ tablespoons lemon juice ¼ teaspoon paprika ¼ teaspoon ground red chili or Cayenne pepper ¼ teaspoon ground cumin ¼ teaspoon salt (to taste) ¼ teaspoon tomato paste 2 tablespoons chopped cilantro leaves ¼ teaspoon chaat masala (if available or an additional ½ tablespoon lemon) Jalapeno/Serrano/Thai green chili, finely chopped (optional; based on your spice preference)
  • 4 As the constantly buzzing comment stream will tell you, my all-around popular and versatile spinach-based curry lends itself to all kinds of vegetables like mushrooms, potatoes, corn, peas, or meat of choice like chicken or pork...it will soon become a family favorite, if it hasn't already.
  • 10 oz bag frozen spinach, thawed (see note) ½ lb button or cremini (baby Portobello) mushroom, halved or quartered as per size 2 tablespoons canola oil Salt and Pepper to season mushrooms 1 medium onion, chopped 2 teaspoons of ginger garlic paste (or 2-3 cloves garlic and ½ inch ginger, grated) ½ teaspoon red chili powder ½ teaspoon cumin powder ¼ teaspoon coriander powder ¼ teaspoon turmeric powder ¾ teaspoon salt 2 medium tomatoes, diced Juice of half a lemon
  • 1 lb boneless meat of choice like chicken thighs/mutton/lamb cut in 1 inch cubes 1 tablespoon ginger garlic paste (4-5 garlic cloves & ½ inch ginger, grated) ½ teaspoon each, salt & cracked black pepper 2 tablespoons canola oil 2 cups finely chopped onion ½ teaspoon ground red chili or Cayenne pepper ½ teaspoon ground turmeric ½ teaspoon ground cumin ¼ teaspoon ground coriander ¼ teaspoon Garam Masala 1 ½ teaspoon sugar or 1 teaspoon jaggery 3 medium tomatoes, finely chopped (about 1 ½ cups) 2 cups chicken broth or water 5 dried apricots (see note below) ½ teaspoon salt (to taste) 2 tablespoon cider vinegar 2 tablespoons chopped cilantro Salli or shoestring potatoes or crushed potato chips, as a topping
  • 1 cup pumpkin puree ¼ cup sliced almond 1 tablespoon butter or ghee (clarified Indian butter) 3 tablespoons semolina or pasta flour or rawa ½ cup milk 1/3 cup sugar 3 whole cardamom seeds, crushed ¼ teaspoon cinnamon ¼ teaspoon nutmeg Sliced almond for decorating Mini muffin paper cups
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