{"id":186523,"date":"2023-12-14T08:25:58","date_gmt":"2023-12-14T08:25:58","guid":{"rendered":"https:\/\/indiansapidnews.com\/?p=186523"},"modified":"2023-12-14T08:25:58","modified_gmt":"2023-12-14T08:25:58","slug":"recipes-egg-tikka-kashmiri-mutton-tujj","status":"publish","type":"post","link":"https:\/\/indiansapidnews.com\/celebrity\/recipes-egg-tikka-kashmiri-mutton-tujj\/","title":{"rendered":"Recipes: Egg Tikka, Kashmiri Mutton Tujj"},"content":{"rendered":"

‘For me it is no coincidence that the word ‘chaat<\/em>‘ rhymes with ‘heart’.<\/p>\n

‘Right from the living rooms on Altamount Road in Mumbai and the weddings at Umaid Bhawan Palace in Jodhpur to the chaotic streets of Old Delhi, chaat<\/em> is an omnipotent category of dishes (food group, if you may please), the sheer accessibility of which binds people together, no matter what their social or economic status.<\/em><\/p>\n

‘A ubiquitous part of the collective Indian culinary identity, irrespective of background, of region, of affordability, the love for chaat<\/em> is similar to a religion that suits everyone: You don’t like the spiciness of teekha pani puri<\/em>, let the sweet potato tikki chaat<\/em> soothe your palate.<\/p>\n

‘You don’t like the zero-textured dahi vada<\/em>, let the crunchy papdi chaat<\/em> rescue you.<\/p>\n

‘Unable to get the kids (and some adults) to eat their fruits and veggies? In comes my original recipe, vitamin bhel<\/em>.<\/p>\n

‘Truly, the road to our hearts is paved with chaat thela<\/em>s.<\/p>\n

‘However, the most debated aspect of chaat<\/em> isn’t Mumbai versus Delhi’. Cookbook writer Sonal Ved<\/strong> has clearly found a winner in Delhi.<\/p>\n

It’s the origin of it that intrigues her. In her latest book, India Local: Classic Street Food Recipes<\/em>, she writes, ‘According to one story, when Emperor Shah Jahan fell ill, a royal hakim<\/em> advised him to eat food loaded with spices to strengthen his immunity.<\/p>\n

‘The palace khansama<\/em> came up with chaat<\/em>, a dish that was light on the stomach but tasty at the same time.<\/p>\n

‘There is another legend from the same period about a canal (perhaps the River Yamuna) supplying water to the local homes becoming polluted, because of which the court hakim<\/em> advised the locals to cook using a lot of healing herbs and spices like tamarind, coriander, and mint.<\/p>\n

‘I believe that these are just tales, since some version of dahi vada<\/em> can be traced all the way to Manasollasa<\/em>, an early twelfth-century Sanskrit text composed by the Kalyani Chalukya (the Kannadiga dynasty is sometimes referred to as Kalyani Chalukya), in which King Someshvara III shares much socio-cultural information that gives us a view into the Chalukya dynasty’s culinary life.<\/p>\n

‘This scripture mentions the existence of dishes that combined vada<\/em>s, purika<\/em>s (similar to the puri<\/em>s of pani puri<\/em>s or papadi<\/em>s), curd, and a variety of spices.<\/p>\n

‘Though chaat<\/em>s may have become well-defined during the Mughal period, they existed in various forms earlier too.’<\/p>\n

Besides favourite chaat<\/em>s and street foods such as sukha<\/em> and geeli bhel<\/em>, dahi bhalle<\/em>, peanut chaat<\/em>, frankie, kanda bhajiya<\/em>, vada pav<\/em>, Maggi noodles, and paneer tikka<\/em>, this book also delves deeper to bring to fore some lesser-known dishes like the Burmese Atho from Chennai, Darjeeling’s Laal Aloo Wai Wai, Sikkim’s Sel Roti, Indore’s Egg Banjo, Uttarakhand’s Kumaoni Badas and much more.<\/p>\n

Sonal has also shared recipes of some unique chaat<\/em>s ‘that were born not in the sun-kissed streets of Lucknow or the noisy alleys of purani Dilli<\/em>‘, but in her Gujarati home.<\/p>\n

‘My family is obsessed with chaat<\/em>s and we don’t repeat recipes often, which leaves me with only one option — to come up with unique ways to transport those flavourful chutneys, crispy papadi<\/em>s and sev<\/em> into my mouth.’<\/p>\n

Presenting two interesting recipes from Sonal Ved’s cookbook.<\/p>\n

<\/p>\n

Egg Tikka<\/strong><\/p>\n

Smoky, marinated egg skewers<\/strong><\/p>\n

Serves: 4<\/strong><\/p>\n

Ingredients<\/strong><\/p>\n