The sun has begun to shine bright on us, which means it’s time for picnic season! If your circle of friends is like mine, potluck picnics are always on the agenda during summer. We’re all tasked with the challenge of taking something that feeds a crowd, doesn’t break the bank, and isn’t time-consuming to make. Phew, what parameters! To add to this, being the Indian in the group, you are often expected to bring food full of masala. No pressure! Below we share our favorite, desi-inspired picnic foods that are easy to make and take!
3 medium potatoes, peeled, thinly sliced rounds, boiled
2 large cucumbers, thinly sliced rounds
3 small red onions, thinly sliced rounds
3 tomatoes, thinly sliced rounds
2 to 3 teaspoons chaat masala
Directions
To make the herb chutney, place all the ingredients in a blender and puree until smooth; set aside for assembly. Note: do not add too much water, if any or when applying it on the bread, sandwiches will become soggy.
To make the sandwiches, prepare a clean work surface. Place all bread on surface and brush chutney on each slice. On 6 of the bread slices, build layers: potato rounds, cucumber rounds, red onion rounds, tomato rounds, and chaat masala; cover with remaining 6 slices. Cut each sandwich on a diagonal and serve.
Directions
Place all the cut fruits in a bowl. Sprinkle with spices and lemon juice, tossing well to combine. Cover and refrigerate 2 to 3 hours before serving.
Directions
Add all of the ingredients, except the olive oil, to the food processor. Start pureeing; slowly drizzle in the olive oil while the processor is running. Puree until smooth and creamy. Serve with cut naan or pita chips.
Directions
Shell eggs and cut in half lengthwise. Transfer yolks to small bowl and mash with a fork. Mix in mayonnaise, green onion, garam masala, salt, garlic and cumin powder. Mix until yolk is creamy.
Cut a hole in one corner of a plastic sandwich bag or use a pastry bag. Spoon the yolk filling into the bag and pipe out the yolk into each egg white. Garnish each egg with paprika. Refrigerate for 2 to 3 hours.
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