Aloo Kabli / Alu Kabli - Kolkatta style Alu Chaat

 Alu Kabli or Aloo Kabli is a classic street side delicacy from the streets of Kolkatta . Unlike other street food which is normally loaded with lot of oil and spices ,Alu Kabli is totally oil free and healthy.  It is more like a potato salad loaded with the goodness of boiled chickpeas, tomatoes, onions, cucumbers etc .

Alu Kabli infact is also Vegan friendly and if all the ingredients are available handy we can put this together in less than 15 mins.

Alu Kabli can be served as a starter for any parties and will also pair well with drinks just like Peanut Masala  or classic Potato Wedges from Sujata's blog .

There is no hard and fast measurements for making this lipsmacking and refreshing chaat ..we can increase or decrease the quantity of ingredients based on our likes.  Only thing is that potato needs to be the Hero of the recipe as compared to the other ingredients.  Instead of Kabuli channa (boiled chickpeas) we can also use peanuts or cooked white peas as well.

Traditionally only tamarind sauce/chutney is used in the recipe but I have added the Tamarind Dates chutney for the extra punch and flavor .

Preparation Time - 10 min
Cooking Time - Nil 
( assuming we already have boiled potatoes and chickpeas on hand ) 

Complexity - simple
Serves - 2 to 3 

Ingredients 
2 medium sized boiled potatoes
1 cup boiled brown chick peas  or yellow peas
1 medium sized tomato finely chopped 
1 small cucumber finely chopped
1/2 onion finely chopped ( I haven't used )

2 - 3 tbsp dates tamarind chutney 
1 small green chilly finely chopped
Fresh corriander chopped 
1/2 tsp red chilli powder 
1/4 tsp kala namak
1/2 tsp chat masala
Salt as needed
Juice from 1/2 lemon

Method 

• Cut the potato into small cubes . 
• Mix the chopped tomatoes, cucumbers, onions (if using) along with the potatoes and chickpeas. 
• Thrown in all the spice powders along with salt,green chillies and the tamarind chutney and give it a gentle mix . Donot be harsh while mixing as the potatoes will turn mushy .
• Squeeze in the lime juice and garnish with fresh corriander and serve immediately. 
• Alternatively if you donot have boiled chickpeas you can also add roasted peanuts or even boiled peanuts.

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Balehannu Rasayana | Baalehannina Rasayana - Vegan Banana Salad

 Balehannu Rasayana is a delicacy from Karnataka and prepared for most festivals . 

Baalehannu is banana and rasayana means essence.  Very simple to make as there is no cooking involved and also not much of chopping and pre preparations. Rasayana is also known as Seehikarne or Seekarne .

If you haven't tried this delicious and flavorful vegan banana Salad, I suggest you must try this for sure and you will keep asking for more .

Rasayana is made for satyanarayana pooja , ganesh chaturthi or even during navaratri for prasadam.  A similar version called Kelyache shikran is made in Maharashtra using milk and bananas . Poonam's blog has the perfect recipe for Shikran . Click here for the recipe.

Balehannu Rasayana tastes very well with dosa , chapathi and neer dosa . Rasayana is made in 3 variants depending on how the family likes .

One variant makes use of coconut milk ,jaggery ,bananas and cardamom  powder and this is slightly liquid  in nature while the dry version used jaggery powder ,grated coconut and some cardamom powder mixed with chopped bananas. I have always liked the dry variant as I have very vivid childhood memories associated with this delicious recipe my Amma and periamma would make for me. I ate this for the very first time when my perima made it using Elaichi or Elakki bananas.  The natural cardamom flavor present in the bananas adds a lot of flavor to the Rasayana. 

The color of the rasayana depends on the color of jaggery being used . You can also sugar if you want but I prefer using jaggery as it is healthy and also adds a rustic flavor to the Rasayana. 

Preparation Time - 10 mins
Cooking Time - nil
Complexity - easy 
Serves - 3 to 4

Ingredients 

3 to 4 elaichi bananas or 2 regular bananas 
2 tbsp grated coconut
3 to 4 tsp jaggery powder 
Pinch of cardamom powder 

Prepare the rasayana just before serving as the bananas will turn back and lose the taste.  Also use firm and medium ripe bananas. Over ripe bananas are to be avoided

Method

• Remove the banana skin and chop into medium round slices 
• Toss the chopped banana slices with jaggery, cardamom powder and coconut and serve immediately.  DONOT REFRIGERATE.

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Fresh Pineapple Salsa - Vegan Salsa

 This fresh pineapple salsa will be a super hit at the next summer party that you will be hosting. 

Pineapple salsa is colorful , crisp and most important very very delicious to say No. Even those who are not very fond of pineapples will want to snack on this. 

Kids ,adults alike;everyone would love to have this crunchy salsa with a big bowl of nachos or chips . Pineapple salsa goes well with any Mexican main course meal like Quesedilla or Mexican Bean Rice .

Pineapple salsa was on my mind ever since I made the Mango Salsa but somehow I could never put together the pineapple salsa ,but luckily I found some fresh salsa which was extremely tasty and sweet and quickly it made its way to this delicious salsa today.  I enjoyed eating this salsa as a salad which was absolutely filling and refreshing on a hot and sultry day that we are facing now. 

Pineapple salsa can be made in no time and there are hardly any fancy ingredients used . Please try to use fresh pineapple as canned pineapples are too sweet for the salsa also the crunch is missing as the canned pineapples are soaked in sugar syrup .

Preparation Time - 10 mins
Cooking Time - nil
Complexity - simple

Ingredients 

1.5 cups chopped fresh pineapple 
1/4 cup chopped red bell pepper
1/4 cup chopped green capsicum 
Lot of fresh corriander chopped
1 tsp sugar 
2 tbsp lime juice 
Pinch of salt 
1 tsp red chilli flakes 
1/4 tsp roasted cumin powder
1 small green chilli finely chopped

Method 

• Take all of the above ingredients in a wide salad bowl and toss it lightly. 
• Serve immediately else the veggies and fruits will go limp and lose the crispness. 
• Keep the salad bowl on an ice bath to retain the freshness when serving in summer for barbecue parties. 

Notes

• You can adjust the measurements of lime juice ,salt and sugar depending on your taste buds . 
• Chopped onions and tomatoes can also be added to the salsa for added crunch and taste .

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Fruit Chaat | Desi Style Fruit Salad (Indian street style fruit salad)

 In India as soon as summer starts you can find food carts  serving fresh lemon juice, masala chaas , freshly pressed sugar cane juice all along the highways and main streets . By standers stop by and quench their thirst by gulping down chilled glasses of these yummy cold drinks .

Along side these juice carts and crowded business districts , you will always find a cart load of fresh seasonal fruits and the vendor will chop a few fresh fruits, toss it in a bowl along with some delicious chat masala,pepper powder, cumin powder and a dash of lemon juice and serve it in a disposable bowl made from palm barks or thatched leaf bowl .

This fruit bowl is nothing fancy and is a truly rustic style or desi style of enjoying mixed fruits known as fruit plate or cut fruits or fruit chaat .

The fruits used are the very common ones like watermelon, grapes , apples ,oranges ,papayas and bananas . At times few pomegranate arils are topped up . 

Today's recipe ,I have tried to replicate the exact street style version and hence not added any exotic or costly fruits like strawberry ,kiwis ,blackberries etc . You are free to add all these fruits and many more depending on your liking and taste . The more the merrier.  

Preparation Time - 15 mins 
Cooking  Time - nil 
Complexity - easy
Serves - 2 to 3 

Ingredients 

2 oranges
2 apples
1/4 watermelon 
150 gms grapes (Green/black /assorted) 
1/2 tsp chat masala
1/4 tsp pepper powder 
1/4 tsp roasted jeera powder 
1 tsp lemon juice 
Sugar if needed 

Method 

• Peel the oranges ,separate the slices and de seed them by making a vertical slit in the center of the orange slice. 
• Chop the watermelon into small cubes and remove the seeds as much as you can. 
• Wash the grapes thoroughly and keep ready .
• Lastly peel the apples and cut them into cubes .Remember to chop the apples in the end as they tend to change color on cutting and we don't want that .
• Add all these cut fruits to a wide mixing bowl, sprinkle the chat masala,  pepper powder,cumin powder ,lemon juice and give it a quick toss and serve immediately. 

Tip 

• Before adding the spice powders, you can refrigerate the chopped fruits for 1 hr or so if you want to have it chilled. 
• Remember to keep the whole apple in the fridge and chop it just before adding to the salad . 
• If using bananas, chop that also towards the end as bananas turn mushy and soggy very soon and never refrigerate the bananas.

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Carrot Kosambri / Carrot Koshimbhir - Vegan Salad

Kosambri (Kannada) ,Koshimbir(Marathi),Kosumalli (Tamil) is an Indian Salad made out of  fresh carrots or cucumber .Some times a handful of soaked Moong Dhall/ Yellow Lentils is added for extra flavor and taste. 

I generally donot like to add moong dhall to my kosambri . I prefer to taste the carrots and relish the mild dressing of fresh coconut scraping and the seasoning of mustard , lentils and green chillies along with asafoetida .

Its a common practice in Karnataka and Tamil Nadu to have this as a part of menu for special occasions like weddings,festivals,poojas at temples or a special function at home. Ugadi /Gudi Padwa meal is incomplete without a kosambri .

If carrots are not in season then Vellarikaai Kosmalli / Southekaai Kosambri is served.

Carrot Sambol is the Srilankan version of Carrot Kosambri with some mild variation.

Preparation Time : 15 mins
Cooking Time : Nil
Serves : 3-4

Ingredients

250 gms carrot - grated
2 tbsp fresh grated coconut
Kothmir/ Hara Dhaniya /Cilantro / Corriander leaves 
few nos. Curry leaves / kadipatha/karivepilai
Salt
pinch of sugar
Tempering
1 tsp Mustard seeds
1 tsp Udad dhall
1 tsp Channa Dhall
2-3 dry red chillies
pinch of asafoetida

Method

• Squeeze out the water from the grated carrot and put it in a huge serving bowl.
• Prepare the seasoning using mustard seeds,udad dhall,chana dhall.Once all of these splutter,add the red chillies ,curry leaves and asafoetida.
• Pour it on the carrots.
• Add the grated coconut,salt,sugar and toss well. 
• Finally garnish with fresh corriander and serve.

Note:

• Salt tends to leave water and make the salad soggy,so add the salt just before serving.
• If you would like to add moong dhall,soak it for about 15-20 mins in warm water and then add it to the carrots and toss well.
• For those who love the flavor of lime,you can squeeze about a teaspoon of fresh lemon juice and toss well. Do this just before serving to avoid the salad from turning soggy.
• Carrot can be substituted with cucumber or you can take half proportion of each i.e carrot and cucumber and make this salad.

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