May 24, 2014 2:31 pm
Updated: May 24, 2014 2:35 pm

Saturday, May 24, 2014 on the Global Edmonton Morning News

Personal Chef and Culinary Teacher Vinod Lohtia in the Global Edmonton studio. May 24, 2014

Global News

EDMONTON – Summer is just around the corner and that means it’s BBQ season. Chef Vinod Lohtia joins us in the Global kitchen to cook up some warm weather dishes.

GLOBAL KITCHEN

Vinod Lohtia

Personal Chef/Culinary Teacher

Chefvino.webs.com

(View the full recipe below)

MS BIKE TOUR

Mike Stewart & Abbey Elzen-Koehli

The MS Bike Tour from Leduc to Camrose is back. It’s one of the largest MS fundraising events in Canada.

780-428-8585

KNIFEWEAR

Kevin Kent

Chef/Owner

Knifewear is the only shop in Canada specializing in hand-forged Japanese knives.  The owner is here with us.

shop.knifewear.com

SECOND CHANCE ANIMAL RESCUE SOCIETY

Terra MacLean 

We speak with the folks from SCARS who introduce us to some furry friends.

 

B.B.Q Fresh Fruit Chaat Kabab:

 Chaat: Chaat is a term describing savory snacks: typically served at road-side tracks from stall or food carts in India.

Recipes:

Serves: 4

Ingredients:

2 tbsp olive oil or ghee

½ cup balsamic vinegar

5tbsp pomegranate powder (available at south Asian stores)

6tsp cane sugar

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3tsp roasted cumin seeds

2tsp Chaat masala (available at south Asian stores)

2tsp kashmiri mirch (available at south Asian stores)

1tsp dry mint

1tsp garam masala (available at south avian stores)

1tsp or to taste black or kosher salt

1tsp crushed black pepper

1ea. sweet potato, boiled, cut cubed

1 pear, cut cubed

¼ ea.pineapple cut cubed

1ea guava, cut cubed

1ea. green apple, cut cubed

To brush-ghee (available in south Asian store)

2ea. fresh lime, cut half and b.b.q.

Method:

Rub well the first 9 ingredients in a bowl. Add black salt or kosher salt and crushed black peppercorns. Mix well.

Toss in cubed sweet potato, and the fruits in the prepared marinate. Let stand for 30 minutes.

Put them on to the skewers and cook on to a b.b.q.while brushing with ghee.

Serve hot with b.b.q. ½ lime and sprinkle with chaat masala.

Presented by:

Chef Vinod Lohtia

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