Continuing our mutual enjoyment of this wonderful winter 😉 , I am now presenting my next set of Pakoras – Palak Pakora (Spinach Fritters). Palak Pakora is also a very easy, quick recipe which can be prepared in just 15-20 minutes – just perfect as the tea time snack in this weather.
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One of the best ways for me to enjoy the chilling weather is to devour some good heavy/fatty food; and being a true Indian, Pakoras (Fritters) are always high on my winter quick-to-do list 🙂 My thinking also has a traditional angle – Marwadi households (from the state of Rajasthan) usually observe a month in winter, mid Dec-mid Jan, wherein they prepare and consume fried foods for religious reasons. Hence in order to satiate my own desire and also to be on the right side of our tradition, I am today presenting one of favourite pakore- the awesome Moong Daal Pakore.
Here I come with another of childhood favourite straight from the lovely land of Rajasthan – Mirchi Bada. In fact to be precise, this is Jodhpur speciality (Jodhpur is a much known city in the state of Rajasthan); it is known popularly that you can’t get that delicious Mirchi Bada/Vada any were else – hence it is also famous as Jodhpuri Mirchi Bada. In a nutshell, Mirchi Bada is a real lip-smacking snack which is made up of big green chillies/jalapeños (Mirchi is the Hindi word for Chilli). A spicy flavoursome potato filling is stuffed in the chillies and covering the chillies as well ; and finally covering with a smooth batter made from chickpea flour (Besan).
With Christmas being just around the corner, the whole environment has turned real Christmassy. Just observing the whole festive spirit/theme, I simply cannot stop myself to be a bit merrier and feel enjoyed with some good cakes and muffins. So, my dear friends, let’s start rolling in this spirit with freshly baked Eggless Whole Wheat Carrot Muffins !
Winter seems to be on full swing here as temperatures are touching the 0°C mark. Harping on the need to eat sweet rich food with the objective of both enjoying the cold weather and also to feel some warmth, my darling husband asked me to make Coconut Burfi over the weekend. Getting two points in one shot (satisfying his demand, and presenting it to all you guys) 😊, I have prepared Coconut Burfi without khoya in a very easy way. I have made this Burfi with sugar so there is no hassle to make any form of sugar syrup.
Continuing my journey of experience, this is my 1st take on Indo-Chinese food – I prepared Vegetable Hakka Noodles last evening. For the benefit of all my friends, Indo-Chinese cuisine is the adaptation of Chinese seasoning and cooking techniques to Indian tastes. It is said to have been developed by the small Chinese community that has lived in the city of Kolkata, India for over a century. Today, Chinese food is definitely an integral part of the Indian culinary scene.