Get ready for an exclusive culinary journey


With Privy Gourmet hosted by celebrity chef Vicky Ratnani
vicky-ratnani-desk

 

Homemade Falafel
 

 

Ingredients

½ cup dried green chickpeas/hara chana, soaked overnight
 ½ an onion, cut into quarters
5 cloves of garlic
 1 tsp cumin powder
Salt to taste
 ½ cup fresh coriander
1 tbsp sesame seeds
 tsp baking soda
1 tsp green chillies (optional)
 Oil to fry or an air fryer,if you have one

Method:

  • Blitz the ingredients to make a semi soft mixture.
  • Shape as desired.
  • Deep fry/shallow fry/air fry the nuggets.
  • If you’re deep frying the falafels, heat oil up to medium heat and drop the falafels until golden brown.
  • They should be soft inside and crispy outside.

 

 

 

Green Chutney

Ingredients

2 tbsp eggless mayonnaise 1 cup flour
1 cup coriander ½ cup mint
½ tsp ginger 1 tsp lemon juice
10 gms peanuts Salt to taste

 

Recipe:

  • Blend the ingredients to make a Chutney Mayo.
  • Serve with falafel.
  • You can use this as a spread for sandwiches or as a marinade, as well.

 

 

Apple & Arbi Chaat
 

 

Ingredients

200 grams colocasia (arbi)
 2 tbsp lemon juice
1 red apple, diced, pan roasted but not soft
 1 tbsp orange juice
½ medium onion
 1 tbsp olive oil
1 medium tomato
 3 green chillies
Garam masala powder as required
 A handful of coriander leaves
1½ tsp dry mango powder (amchur)
 3 tbsp tamarind chutney
Red chilli powder to taste
 Salt as required

Method:

  • To prepare this mouth-watering chaat, wash the colocasia roots (arbi) properly and boil them in salted water for 20 minutes. Make sure they don't become too soft.
  • Once done, peel the arbi and cut into pieces. Mix these pieces with the roasted apples.
  • Finely chop the onion, tomato and the green chillies.
  • Transfer the roasted apple and arbi mix into a large bowl and add the finely chopped onion, tomatoes, green chillies along with the garam masala, red chilli powder and salt as per your taste.
  • Then, add the amchur (mango) powder, olive oil, and the lemon juice to the chaat and mix well.
  • Drizzle some tamarind chutney over the chaat and garnish with coriander leaves.

 

 

 

Smashed Veg & Mozzarella Grilled Sandwich
 

 

Ingredients

2 medium sized potatoes, cooked and mashed
 1 green chilli (optional)
½ cup broccoli, cooked
 1 tbsp pav bhaji masala
½ cup capsicum (bell pepper), chopped
 5 to 6 olives
1 tbsp oil, butter
 2 tbsp pickled jalapeños
1 medium onion (¾ cup, finely chopped)
 1 cup grated cheese
2 to 3 pieces of buffalo mozzarella
  ¾ tsp salt
1½ tsp sliced garlic, ginger
 3 tbsp mayonnaise
2 medium tomatoes (¾ cup, finely chopped)
 Fresh coriander

Method:

  • Sweat the onions and bell peppers in olive oil.
  • Add the ginger, garlic and red chilli powder and sauté for 2 minutes.
  • Add the chopped tomatoes. Cook this for 3 minutes after which you add the pav bhaji masala.
  • Add the mashed potatoes and the broccoli and cook well together.
  • Season to taste.
  • Add some chopped coriander and let the mixture cool a little.
  • Slice the buffalo mozzarella, chop the olives and jalapeños.
  • Mix the olives and jalapeños with the potato veg mixture.
  • Spread mayo on the slices of bread. Spoon sufficient mixture onto the bread. Top with the cheese and then add another slice of bread.
  • Grill the sandwich until golden brown and crispy.