Crispy Kale Chaat

If you have been to an Indian restaurant in Washington D.C., then you have seen either a “crispy spinach chaat” or “crispy kale chaat” on the menu. Its a twist on a popular Indian street food – chaat – which is basically a loose term for a collection of sweet/savory dishes that are usually found in roadside stalls in India (but is usually found in restaurants both there and here all prettied up!). I think chaat is kind of hard to explain unless you have had it, since the flavors are a real explosion of sweet/salty/tangy/crispy all in one. I love it. Chaat nights where we just eat a bunch of different types of chaat is up there with my favorite meals of all time.

I tried to recreate the crispy kale chaat I love so much at a restaurant here called Bombay Club. I am not sure its as good as the restaurant version, but it does the trick for a unique appetizer thats not very hard to put together!

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Sticky Rice with Mango

I am not sure when we first discovered the Thai dessert “Sticky Rice with Mango”, but it was within the past 5 years and it was definitely love at first taste for me. I couldn’t believe I had been going to Thai restaurants for ages before this and had never had it!

A friend of ours brought over some mangoes and although I like mangoes, it is definitely not my go-to fruit (I am a nectarine and berry gal all the way).  I decided to use the mango and try to re-create our favorite Thai dessert! It was nearly impossible to find the glutinous, sticky rice that you need for this dish at a grocery store near me, so I ended up ordering a big bag off Amazon.

This dish is really easy to make, so pretty with the mango in the middle, and tastes a lot like Kheer (an Indian rice pudding that I love).

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Cauliflower (Gobi) Manchurian

We had a big head of cauliflower in the fridge and I was debating what to do with it last night when I decided that trying my hand at the delicious Indian-Chinese dish “Gobi Manchurian” would be fun (gobi is what cauliflower is called in Hindi). This is not a dish you find at traditional Chinese restaurants (its clearly not authentic Chinese), but it is an adaptation of Chinese food that you see all over India. I am not sure how to best describe it so if you are wondering if its more Chinese or Indian in it’s flavor profile, I can’t answer that!

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