![]() ![]() If you are able to get banana leaves, spread them out over the table before arranging everything else on top for a bright pop of color. Use this list as a starting point for ingredients, but feel free to get creative. Divide salad among four slices of bread top with remaining slices. Taste and adjust seasonings, if necessary. This is a great way to entertain, and also a quick, no-cook dinner. In a bowl, stir together the chicken, yogurt, chutney, celery, scallions, a squeeze lemon juice, salt and pepper. This spirit is the driving force behind Maneet Chauhan’s chaat party, from her cookbook, “Chaat” (Clarkson Potter, 2020), a choose-your-own-adventure spread that allows eaters to build a chaat suited to their tastes: More crunch! Less spicy! More sweet! More herbs! It’s entirely up to you. With 75 all-new recipes, Melissa Clark, New York Times food columnist, web star, and our generations authority on upping your cooking game without fuss. Otherwise, base ingredients and toppings (and even those chutneys!) can all be interchanged. ![]() The only common denominator is that alchemy of flavor sensations, often driven by a combination of sweet-and-sour tamarind chutney, a bright herb chutney (like this cilantro-mint chutney or this green chile chutney) and cooling raita. The beauty of chaat - a category of tangy, sweet, fiery and crunchy Indian snacks - is that it’s built for customization. 1 large orange 4 large egg yolks 1 (14-ounce/400-gram) can sweetened condensed milk cup/120 milliliters tamarind paste, extract or concentrate (see tip) 1 to 2 tablespoons lemon or lime juice. ![]()
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