Indian Dishes with Sirisha Bhandaru
Learn how to make delicious Indian dishes including Roasted Veggie Chaat, Palak Paneer, and Rose Petal Dark Chocolate Bark with Sirisha Bhandaru.
Roasted Veggie Chaat
- Preheat oven to 425 degrees F.
- Wash and dice veggies and place on a baking sheet lined with parchment paper. Toss in oil, salt and pepper and bake for 25-32 minutes until you see roasted edges. Times will vary based on ovens and how big the dice is. Be sure to keep an eye out on the veggies.
- Place roasted veggies in your serving dish, sprinkle all the chaat toppings as per taste and enjoy.
*Cilantro mint chutney adds spice, freshness, and heat.
*Date tamarind chutney adds sweetness and tartness.
*Sev adds crunch.
*Cilantro add a burst of freshness.
- Blanch spinach - boil 2-3 quarts water, add spinach, let it wilt and cook for a few minutes. Transfer to a bowl with cold water and ice.
- When this cools, drain and blend into a coarse paste in a food processor/blender/handheld blender.
- In a pan, add 2 tablespoons oil, bay leaves and cumin seeds. Once the cumin seeds splutter, add sliced onions, ginger, garlic, and green chili. Cook until the onions are translucent.
- Add spice mix and salt and mix well.
- Add spinach puree and a little salt and cook for a few minutes.
- Add the soaked paneer cubes and mix well. Add a few tablespoons of water to adjust consistency. It should look creamy.
- After the paneer warms up and the spinach is bubbly, add 2 tablespoons of cream and cook for a minute or 2.
- Taste and adjust seasoning. If you like it spicier, add kashmiri chili powder as per taste.
- Crush the kasoori methi in your palms and sprinkle it on top. Discard any thick stems that remain in your palms.
- Drizzle the last spoon of cream on top before serving. Enjoy with naan/roti/rice.
Gulkand Mukhwas Chocolate Bark
Melt chocolate chips (either in 30 second intervals in microwave or in a double boiler).
Warm gulkand in a microwave safe bowl for 10 to 15 seconds.
Mix warm gulkand and 1 tablespoon mukhwas with chocolate.
Spread quickly on parchment/wax paper.
Top with chopped cashews and more mukhwas.
Let this cool down by setting into the fridge. Break into chunks and enjoy!
*Gulkand is a rose jam made by layering edible fragrant rose petals and sugar in a glass jar and letting it cook in the sun for around 7 to 10 days. It is supposed to have a cooling effect on the body, and it is used in traditional medicine, in paan (a mouth freshener with dry fruits, nuts, gulkand and beetel nut wrapped in a beetle leaf) and to flavor desserts.
*Mukhwas is a peppermint flavored colorful and sweet mouth freshener made with sugar coated fennel seeds, sesame seeds, coriander seeds, coconut, etc.
Cilantro Mint Chutney
Blend all these ingredients to a smooth creamy sauce-like consistency.
*This is a very versatile chutney and can be used in chaat, as a sandwich spread or a condiment that adds heat and freshness to any dish. You can feel free to use only cilantro if you wish. You can skip cumin powder if you don’t have it. Nuts are optional but they add body and creaminess, so I recommend using them.