The festive spirit is upon us, and this post of mine is my attempt to spread enjoyment this season. Every year I make both sweets and savouries around Diwali, just the way it used to happen when I was a kid. Of course sweets are a must but I favour savouries as they can be stored for a longer time (and thus enjoyed more 🙂 ) I usually make namkeens (different shapes), and mathri (plain, rose) each year on Diwali (and Holi) but this year I wanted to make something special, something from my childhood time, something new!Continue reading
Before I start talking about today’s recipe, I would like to take this moment to say a heartfelt thanks to each and everyone who have inspired me for this blog till date – today’s recipe marks my 100th blog post, a significant milestone for me which would not have been possible in this short time frame (just shy of 5 months) without the love and support of all you guys. Let’s celebrate this occasion with the Indian street food gem, the very famous scrumptious Pav Bhaji. The highlight of this recipe is that, I have made this pav bhaji without using the pav bhaji masala…Yes 🙂 …and the taste is just awesome !!
Aloo Bonda or Aloo Chop/Aloo Chaap is a deep fried, crispy, savoury appetiser made with spicy potato mix and coated with chickpea flour (“Besan” in Hindi) batter. For all my friends, Aloo is the Hindi name for Potato, and Bonda in colloquial Hindi could be designated as Fritter. This potato fritter is also packaged as the famous “Vada Pav” in Mumbai/Western India, with the pav (bun/bread). Last but not the least, this potato fritter is known as “Aloo Chaap/Aloo Chop” in Kolkata/Eastern India.
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.
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).
Getting back to my love for Indian street food, I present to all another spicy and delicious snack – Dabeli. Dabeli comes from the Western region (Kutch to be exact) of India, precisely from the Kutch region in the state of Gujarat. I however tasted this delicacy in Maharashtra for the 1st time. My husband also recalls that he and his friends did use to enjoy Dabeli during his college days in Pune. The key ingredient in Dabeli is the specific masala, which I have prepared myself at home. Though it is readily available in Indian grocery stores, I tried it at home so that I could experiment with the taste. I can easily and confidently say that once you make it at home, you would not want to buy the readymade one ever again 😉
Being from Rajasthan (a state in Western India), I simply cannot afford not to post / talk about Khasta Kachori 🙂 I will be honest and straightforward in saying that Khasta Kachori is the top snack for most people from Rajasthan (in particular those from Bikaner, like me). The concept of Khasta Kachori as a snack definitely goes for a toss in my city/state as this is even favoured for breakfast ! My husband, though not born in Rajasthan, definitely like his Kachoris for breakfast, with his cup of tea.
A grand welcome to the street food of India – this is my first post on the gem of Indian street food generically known as “Chaat” (in Hindi).
I am starting with the Aloo Tikki Chole Chaat which is in itself is a combination of 2 dishes – Aloo Tikki (Potato Patties) and Chole (spicy chickpea curry). Note that Chaat is of many different types but is essentially a simple, flavourful starter/snack that is easily available on Indian streets/restaurants across all regions in India.
Samosa can safely be termed as an ubiquitous , sort of favourite Indian snack – and I am no different than my fellow Indians 🙂 We Indians can have a samosa any time during the day – morning breakfast, mid-morning/evening snack, or for that matter in lunch/dinner in extreme cases of having no other options.
After making the Rasogullas, I didn’t wanted to discard that “protein and calcium rich” whey. So I thought why not make a soup of it – does it sounds wierd? Well, it’s a very quick, healthy recipe and uses only 3 ingredients. Believe me – the soup is very tangy, perfect bit spicy n refreshing.