The NATIONAL INDO-AMERICAN MUSEUM builds bridges across generations and connects cultures through the diverse, colorful stories of all Indian Americans. NIAM is a unique and inclusive institution, a living museum located in the heart of Chicago’s Indian American commercial district at the Indo-American Center on 6328 N. California Avenue (1/2 block south of Devon Avenue). NIAM developed organically as the community matured and became increasingly aware of the need for information about its past, of the steady loss of its pioneers and first voices who are the original sources of its history, and of the growing need for cross cultural understanding. NIAM partnered with Chef Sahil Sethi from Rooh Chicago to share these recipes:
Sweet Potato Chaat
For Cooking Sweet Potato (Boil for 14-15 min)
- Sweet Potato Raw- 1lb
- Water to cook (Sweet Potato)- 2 QT
- Salt- 1 Tablespoon
For Coating Sweet Potato
- Cornstarch 2 1/2 tablespoons
- Rice Flour 1 3/4 tablespoons
For Assembling Sweet Potato
- Frying Oil- 1 QT
- Cooked Sweet Potato 1 Cup
- Mint Chutney 1 tbsp
- Tamarind Chutney- 1 tbsp
- Salt A pinch
- Roasted Cumin Powder A Pinch
- Lemon Juice- Juice of 1 Wedge
- Red Chilli Powder- A Pinch
- Chat Masala- A Pinch
- Cilantro Chopped 1/2 teaspoon
Method for Cooking Sweet Potato:
- Dice the Sweet potato into 1” thickness. In a deep sauce pot, add in water, salt, sweet potato and set it on induction or stove top.
- Let it boil and cook for 14-15 mins or till firm to bite.
- Once done strain the excess water out and let it dry on a tray naturally.
Method for Coating Sweet Potato and Frying:
- Switch on the fryer or set a pan with frying oil and heat it to 175 degree.
- In a mixing bowl mix cornstarch and rice flour, dredge the sweet potato in this mix.
- Pat off the excess flour mix and fry the potatoes till crispy .
Method for Assembling the Dish:
- In a mixing bowl, add in the fried potatoes, add salt, cumin powder, chili powder, chat masala, Mint Chutney, Tamarind Chutney, chopped cilantro, give it a nice stir, add in lemon juice and a final stir, make sure to taste and adjust seasoning if required.
- Mint Leaves 1/4cup
- Cilantro Leaves 1 cup
- Garlic Peeled 2 tsp
- Ginger Peeled 5 tsp
- Green Chili 1 seedless
- Lemon Juice- 1 3/4 tsp
- Ice Cubes 2 to 3 ice cubes
Add in Post Blending
- Yogurt 1/2 cup
- Salt 3/4 tsp
- Roasted Cumin Powde 1/2 tsp
- Chat Masala- 1 tsp
- Sugar- 1 tsp
- Black Salt 1/2 tsp
- Wash and pat dry mint and cilantro.
- In a blender add in all the ingredients to be blended together.
- Blend till a fine puree, pour it in a mixing bowl.
- Add in rest of the ingredients and taste for seasoning.
- Tamarind Pulp 1 1/2cups
- Water 1 cup
- Jaggery Grated 1 1/2 tbsp
- Sugar- 2 cups
- Kashmiri Chili 1 small
- Roasted Cumin Crushed 1 1/2 tsp
- Dry Ginger Powder 2 1/2 tsp
- Black Salt 1 1/2 tsp
- In a sauce pan, add tamarind pulp & water and let it boil.
- Add in all the spices and cook further for 5 min/2 tsps.
- Add in sugar and jaggery and cook for 10 mins and adjust the consistency if required add in hot water and cook for another 5 minutes. Let it cool down before using it for the chaat. Save it in a airtight container and use as required.
MILLET AND LENTIL KHICHDI
For Cooking Millets and Lentil (Boil for 14-15 min)
- Sorghum Millet- Pre Soaked. 1/2 cup
- Proso Millet- Pre Soaked. 1/2 CUP
- Yellow Lentil- 1/4 cup
- Water- 5 QT (For all three ingredients)
- Salt- 1 Tablespoon
For Tempering the Khichdi
- Ghee/ Clarified Butter- 5 tsp
- Onion Chopped 1 cup
- Tomato Chopped. 3/4 cup
- Garlic Chopped 2 tsp
- Ginger Chopped 1/8 cup
- Cumin 2 tsp
- Salt 3/4 tsp
- Red Chili 1
- Turmeric 3/4 tsp
- Roasted Cumin Powder 3 tsp
- Cilantro Roots Chopped 1 teaspoon
- Cilantro Leaves Chopped 1 teaspoon
- Mango Pickle Paste 2 tsp
- Water 5 QT
- Lemon Juice 1 Tablespoon
Method for Cooking Millets and Lentil
- Cook all the millets in different pots with 1 tsp of salt, lentil and proso millet will cook in 15-20 mins and should have a little texture. Once done strain and reserve for later.
- Sorghum Millets will take approximately 1 hour to cook and should have a little bite. Once done strain and reserve for later.
Method for Cooking Khichdi
- In a saute pan/ medium stock pot, add ghee/clarified butter and set it on induction/ stove top, once it heats up add cumin seeds cook for 10 sec and add ginger garlic.
- Once cooked till translucent add onion & cook further, add salt keep stirring add in red chili powder and turmeric and keep water handy, add in little bit if required.
- Add in tomato and cook further, add in the sorghum millet, proso millet and cook it along with onion tomato, add in cilantro roots and add in half water.
- Cook for 3-4 mins add in lentils and cook further with more water.
- Once 70% water is incorporated and some evaporated, add in Pickle paste and stir, add in salt and cumin powder and cook further.
- Finish with chopped coriander and lemon juice. Taste and adjust seasoning required.