FRUIT CHAAT

If your mouth wasn't watering from last week's Chicken Malai Tikka post, TODAY'S recipe WILL cause extreme salivation and crazy taste buds begging you to make this delicious creation!

Actually, to be honest, you may scratch your head after reading through the ingredients, but trust me and TRY this!

I have so much enjoyed experimenting with our new tandoor oven, after the original attempt at cooking Indian back in 2009 hasn't quite prompted me to continue with the efforts. I find tandoor cooking much more satisfying and somehow MUCH simpler!  Of course, I haven't yet tried naan on my own, but I will soon when it's time to post that recipe!

FRUIT CHAAT

5 spoons mustard oil (or olive oil if the mustard oil is too strong for your liking)

3 spoons sugar

3 spoons pomegranate seeds

1 spoon crushed pepper

1 spoon black salt (rock salt)

1 spoon garam masala

1 spoon salt

1 spoon deghi murg (Kashmiri chili powder)

2 spoons balsamic vinegar

1 spoon malt vinegar

1 spoon honey

Bell pepper

Pineapple

Sweet Potato

Apple

Starfruit

Guava

[Personal note : We prefer pineapple, bell pepper and guava. The apple gets a bit "mushy" and the family passed on that as a repeat fruit]

[Garam Masala is a blend of spices that is strong, but not spicy.  It typically includes black / white pepper, cloves, mace, cumin seeds, cardamom, nutmeg, star anise and coriander seeds]

Mix all of the ingredients together, add the fruit (cut into approximately 1-2" squares or shapes) and let it sit for approximately 1-2 hours.

Thread onto a skewer (using a piece of potato or onion at the end your skewer to prevent the fruit from sliding off) and cook for approximately 10 minutes.

Note : the kids tend to think this recipe -- as is -- is too "spicy" so for them we make the following adjustments :

• Reduce the garam masala to only a sprinkle
• Omit the deghi murgh
• Use olive oil instead of mustard oil

Would love to hear from you all.  What is your favorite out-of-the-box way to eat fruit?