Hipster Indian Snacks


Hipsters from India
From Goa to Mumbai, the hot flavors of India are cool.
Have fun with the American Twist on these dishes.



MASTER RECIPE : Mango Chutney
Classic Mango Chutney is a great compliment to meats like chicken and fish, english muffins with warm cream cheese, or whipped with sour cream and mayo for  super dip!
Make a good amount at a time. You can properly preserve it in mason jars (that’s another class) or just store in covered in the fridge for up to one month.

Makes about 4 cups
Ingredients:
1 tbls Ghee
¾ cups finely diced Spanish onion
¼ cup diced red bell pepper
1 teaspoon grated ginger
4 cups mango, peeled and diced ( about 6 mangos)
1/3 cup sugar
1/3 cup brown sugar
1/2 cup apple-cider vinegar
1 teaspoon salt
1 teaspoon cumin
½ teaspoon ground coriander
¼ teaspoon cardamom
1 tsp black mustard seeds, toasted (see note)
5-6 fresh curry leaves (available at Indian or Asian markets)
Cayenne pepper, to taste (optional)
 In a heavy bottomed, nonreactive saucepan over medium heat, heat the ghee adding the onions and pepper. Cook, stirring occasionally, until the onions are soft, about 5 minutes. In a medium-sized bowl, mix the remaining ingredients. Add the mixture to the pan and cook, stirring occasionally, until the chutney is thickened, about 25 to 30 minutes. Add salt and cayenne to taste, remove the pan from the heat and let the chutney cool completely before serving. Serve cold or at room temperature.

Note: To release the subtle nutty bitterness of black mustard seeds, heat in a dry skillet.  Swirl the pan around as they heat up. They will begin to pop and turn a graphite color. Don’t burn ‘em)

Chicken Finger and Chutney Sliders
Ingredients
1/2 cup chopped fresh cilantro leaves and stems, chopped against the grain
Kosher salt
4 green Thai chiles,, or 3 serrano peppers or 2 jalapeno peppers,  roughly chopped
10 medium cloves garlic
1 tsp turmeric
2 teaspoons toasted and ground cumin seeds
Juice of one nice fat lime
¼ cup buttermilk
1 pound boneless chicken tenders
Panko as needed
salt to taste
a 50/50 mix of Ghee and Vegetabe oil
more cilantro for garnish

Puree the cilantro, salt, hot peppers, garlic, turmeric, cumin seed powder, and lime juice to a fine paste in a blender or food processor. Add the buttermilk. In a bowl, toss the chicken with this green paste to coat. Cover and chill. Let marinate at least two hours and up to overnight.

When you are ready to cook.
Season the breadcrumbs with salt to taste.
Dredge the marinated chicken in the breadcrumbs to coat. Add  enough ghee/oil mix in a large cast iron skillet to be ¼ inch deep. Bring to medium-high heat until shimmering. Reduce heat to medium, then add chicken pieces. Cook, turning occasionally, until golden brown all over and chicken is cooked through, about 8  minutes total. Allow to rest 5 minutes, and serve.

Build your sliders with either slider buns or pieces of warm naan big enough to wrap around each chicken piece. Add the chicken, a spoon full of chutney and a cilantro leaf, or two, fold  and enjoy.

* my finger, not yours

Coconut Salmon Cakes with Green Yogurt Chutney
Goa is the Southern Tip of India, home of . It is a vacation destination with lush beaches and spicy cuisine! It was once settle by the Portuguese who introduced tomatoes and other Mediterranean flavors to the area. These lil tapas snacks are easy to make. Traditionally made with canned sardines or tuna, they are easy and fresh using cooked salmon.

Ingredients:
1 pound salmon
1 tsp curry powder
juice of one lemon
2 big potatoes, peeled, boiled and mashed
¼ cup chopped scallions
½ tsp turmeric powder
2 jalapenos, seeded or notfinely chopped
2 tsp grated fresh ginger
3 tbls chopped cilantro
2 tbls chopped mint
1 egg
 salt to taste
1 cup or more desiccated unsweetened coconut
more lemon for garnish
vegetable oil or ghee for pan frying

Preheat oven to 350.
Squeeze the lemon over the salmon.
Rub with curry powder.
Salt to taste.
Roast for 5-7 minutes or until just done but still tender. Cool.
Break the fish up with your hands into small pieces.
Using your hands to mix the fish with all other ingredients except the coconut and ghee or oil.  Mix everything well together. Shape into bite-sized cakes and coat with coconut. Heat the ghee/oil and fry the cakes until brown on all sides.
To serve, squeeze a little lemon on each and top each with green yogurt chutney


Green Yogurt Chutney
1 cups cilantro, packed....washed, dried well & minced
1/4 cup minced mint leaves
1 garlic cloves
2 tsp grated ginger
1 tsp jalapeno, minced with seeds
1/2 tsp salt
2 tbls cup lemon juice
1 cup fresh tomatoes, diced
½ cup plain yogurt, not Greek

Grind all ingredients except the tomatoes and yogurt in a food processor, scraping down the sides and pureeing well.  Add the tomatoes and yogurt and fold together.




Kulfi Pannacotta
Kulfi is Indian spiced ice cream, sort of…Panna cotta means cooked cream.
Between the two, we have a clean and refreshing finish!

2 tsp. unflavored gelatin
1 1/4 cups heavy cream
a few saffron threads
4 cardamom pods
7 tbsp. sugar
1 3/4 cups buttermilk
1 cup chopped pisatchios
1 tbls sugar

1. Soften gelatin in 2 tbsp. tap water in a medium bowl for about 5 minutes. Meanwhile, put cream and sugar  and spices into a small saucepan. Heat cream over medium heat, stirring until sugar dissolves, 3–5 minutes, then stir into bowl with gelatin.  Stir in buttermilk and let rest cool. Strain into another bowl.
2. Divide custard between six 8-oz. ramekins and refrigerate until set, about 3 hours.
3. In a heavy pan lightly toast the pistachios with the sugar for a minute or two.
To unmold, dip ramekins into a dish of hot water, then invert custards  onto plates. Spinkle with pisatchiosGarnish with mango or other fruit, if you like.