Saturday, May 24, 2014 on the Global Edmonton Morning 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.
Personal Chef/Culinary Teacher
(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.
Knifewear is the only shop in Canada specializing in hand-forged Japanese knives. The owner is here with us.
SECOND CHANCE ANIMAL RESCUE SOCIETY
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.
2 tbsp olive oil or ghee
½ cup balsamic vinegar
5tbsp pomegranate powder (available at south Asian stores)
6tsp cane sugar
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.
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.
Chef Vinod Lohtia