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Take your taste buds on a tantalizing adventure through the streets of India at the Hawaii Culinary Education Foundation’s annual benefit, 6 p.m. Jan. 31 at the Halekulani. Halekulani executive chef Vikram Garg will present an array of Indian street food. Email email@example.com.
To ready your taste buds, here are recipes for a few Indian street dishes.
(Deep-fried stuffed pastry)
>> 2 cups all-purpose flour, plus more for dusting
>> Pinch sea salt
>> 2 tablespoons clarified butter
>> 1/2 cup water, or as needed to make soft dough
>> Vegetable oil for deep-frying
>> 1/2 cup green peas, frozen
>> 1 tablespoon olive oil
>> 1 tablespoon cumin seeds, lightly toasted
>> 1/2 tablespoon grated ginger
>> 2 serrano chilies, finely chopped
>> 1 tablespoon coriander powder
>> 1/2 tablespoon garam masala powder
>> 1 tablespoon Amchur powder (dried mango powder), available at Indian specialty stores
>> Salt, to taste
>> 3 tablespoons chopped cilantro leaves
In large mixing bowl, combine flour and salt. Add butter and half of water. Mix and slowly add remaining water as necessary to make a soft, smooth dough. Cover with cloth and store in a warm place 30 minutes.
While dough is setting, in colander, run frozen peas under tap water and set aside to defrost. Transfer peas into mixing bowl and gently mash with a spatula to a coarse mixture.
Heat oil in saute pan over medium. Saute cumin seeds and ginger until fragrant. Add peas and remaining ingredients, except cilantro, and saute 10 minutes on low heat. Remove from heat and mix in cilantro leaves; set aside to cool.
Divide dough into 8 equal balls. Take dough ball and press it gently with hands to expand and flatten into a circular disk. Place stuffing into center of dough; fold and pinch edges to form a satchel shape. Seal all edges completely. Flatten gently with hand and roll lightly with a rolling pin.
Dust with flour and deep-fry until golden brown, about 4-5 minutes. Makes 8 kachori.
Approximate nutritional information, per serving (not including salt to taste): 220 calories, 11 g fat, 3 g saturated fat, no cholesterol, 50 mg sodium, 26 g carbohydrate, 2 g fiber, 1 g sugar, 4 g protein
(Spicy chickpea side dish)
>> 1 cup canned chickpeas, rinsed and drained
>> 1 small red onion, finely chopped
>> 1 small tomato, seeded and finely chopped
>> 3 serrano chilies, seeded and finely chopped
>> 2 tablespoons roughly chopped cilantro leaves
>> Pinch chili powder, or to taste
>> Salt, to taste
>> 1/2 teaspoon chaat masala powder (Indian spice mix, available at Indian specialty stores)
>> 1 teaspoon fresh lemon juice
In large bowl, combine all ingredients. Chill in refrigerator before serving. Serves 4.
Approximate nutritional information, per serving (not including salt to taste): 80 calories, 1.5 g fat, no saturated fat, no cholesterol, 100 mg sodium, 13 g carbohydrate, 1 g fiber, 2 g sugar, 4 g protein
Chicken Kati Rolls
(Indian flatbread wrap)
>> 1/2 pound boneless chicken thighs, cut into cubes
>> 1 teaspoon grated ginger
>> 1 teaspoon grated garlic
>> 1 teaspoon green chili paste (available at Indian specialty stores)
>> Salt, to taste
>> 2 tablespoons plus 1 teaspoon canola oil, divided
>> 1 teaspoon cumin powder
>> 1/2 teaspoon chaat masala
>> 2 medium onions, thinly sliced
>> 1 medium carrot, skinned and julienned
>> 3 serrano chilies, seeded and minced
>> 1/4 cup finely chopped cilantro
>> 5 pieces naan bread (Indian flatbread)
>> 5 tablespoons mango chutney
Combine chicken cubes with ginger, garlic, chili paste and salt, then marinate 30 minutes.
In large pan over medium-high, heat 2 tablespoons of the oil. Saute chicken until cooked through, 5-7 minutes. Add cumin powder and chaat masala. Remove from heat.
Toss together onions, carrots, chilies, and cilantro. Set aside.
Heat remaining oil in heavy-bottom griddle pan and lightly toast naan. Remove from pan. Evenly spread 1 tablespoon chutney on each naan. Divide chicken evenly and top with mixed vegetables. Roll tightly and serve. Makes 5 rolls.
Approximate nutritional information, per roll (not including salt to taste): 450 calories, 20 g fat, 3.5 g saturated fat, 45 mg cholesterol, 650 mg sodium, 52 g carbohydrate, 6 g fiber, 5 g sugar, 15 g protein Read More >>