Venturing out to try something different Yes, its Monday (so soon) and can you believe it we are into the 6th week of the 2017. Time flies. For our 78th theme on #FoodieMonday #Bloghop we decided to go regional with #RegionalCuisine. As soon as the theme was decided I knew I wanted to try out a cuisine that I’ve never done before. So it had to be the Eastern part of India. I guess having made baked yogurt and rasmalai doesn’t really count. I decided on Litti Chokha from the state of Bihar. Well, some say that its also from Uttar Pradesh. What made me choose Litti Chokha? Two reasons, one being that my son in law is from that state, well now Jharkand which…
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Continue Reading2017 -BEGINNING WITH OBSTACLES Just as the new year began, like everyone we prayed for a peaceful, trouble free and happy year. Well, happy we are as positive things in ours lives make us happy. However, the year hasn’t really begun too well for hubby and me. From the time we left India, we’re facing problems one after the other. First obstacle – I go to my bank in Mumbai to get one of my debit cards activated. Tried it out at an ATM and it worked. Then the tech savvy in charge of cards informs us that our cards have a raised limit. He tinkers on the computer and tells us all is well. We are happy and leave the bank. Next day…
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Continue ReadingEVENT: FOODIEMONDAY/BLOGHOP THEME: CHATAKEDAAR CHAAT RECIPE: IDLI CHAAT Idli Chaat is a makeover of leftover idlis. Idlis are fried till crispy. It is a lip smacking,irresistible, gluten free flavourful snack. Chutneys, vegetables, fruits, yogurt all add a medley of flavours. FOODIEMONDAY/BLOGHOP It’s Monday and time to present our FoodieMonday/Bloghop recipe. Our #60th theme is Chatakedaar Chaat. There was much excitement around this theme during the week. Our Whatsapp group was tinging away endlessly. Some knew exactly what they wanted to prepare and some didn’t. I was not sure what I wanted to make till Saturday. I’ve already blogged a few chaat recipes so it was difficult to choose something else. HOW THE IDEA FOR IDLI CHAAT AROSE Friday evening I went to buy an idli…
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Continue ReadingRecipe: Amiri Khaman/Gujarati Sev Khaman Amiri Khaman /Gujarati Sev Khaman is a popular street food in the state of Gujarat. Khaman is dhokla made from ground chana (chickpea) dal or chickpea flour. Leftover khaman is used for Amiri Khaman/Gujarati Sev Khaman recipe. The leftover dhokla is crumbled up by hand. It is topped with grated fresh coconut, thin sev and chutneys. And there, in an instant you have a chatpata, delicious snack. I sometimes prepare it with leftover instant or moong dal dhokla too. There is no hard and fast rule that you have to use khaman dhokla. Serve it chutneys of your choice. We love it with green chutney and the garlic one. Sharing This Recipe With FoodieMonday/ Bloghop Group The theme suggested for…
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Continue ReadingEvent: FoodieMonday/ Bloghop & Foodies_Redoing Old Posts Recipe: Makai Ka Kees |Bhutte Ka Kees | Makai No Chevdo Makai Ka Kees is a delicious and easy way to prepare a hot snack using fresh corn during the Monsoon Season. Grated corn is cooked in spices and milk and served as a breakfast or tea time snack. The Group: FoodieMonday/ Bloghop FoodieMonday/Bloghop Group is a where 12 enthusiastic food bloggers prepare a new dish according to theme and we post it every Monday. Theme: #47 Monsoon Madness Monsoon in India means pakoras and more pakoras. Pakoras are deep fried fritters and are usually enjoyed with a chutney and hot beverage. I remember enjoying hot spicy vadas sold by a street vendor just opposite our apartment in…
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Continue ReadingEVENT: FOODIEMONDAY/BLOGHOP THEME: #43 RAMADAN SPECIAL RECIPE: PANEER SAMOSA What is a Samosa? Samosa is a fried snack. The pastry is crispy or flaky and its stuffed with a spicy filling of vegetables, meat or paneer. Spices, herbs, are added to the dry cooked. The filling is stuffed in a pastry which is usually made at home. There are two main different types of samosas The difference is in the way the pastry is made. The more famous samosas that are widely available in India have a flaky pastry and are folded into more plump triangles. The ones that I grew up enjoying have a thin precooked pastry that becomes crispy on frying. They are triangle in shape but not as plump as the Indian…
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Continue ReadingHappy Mother’s Day It’s Monday (don’t they come fast) and our 39th theme for #FoodieMonday#Bloghop is #MothersDaySpecial. For this theme we were allowed to make something special for our mums or prepare one of their recipes. I chose to prepare one of my mum’s all time famous and popular dish, her maida parothas. She would make these simple and yet so so so delicious parothas for breakfast. She always prepared hot ones for all of us. It was an absolute treat to have these parothas with masala tea and pickle. When she became too sick to cook, I had on occasions prepared these parothas for her and she enjoyed them.My mum mostly made Gujarati style food. Her secret was to keep it simple,…
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Continue ReadingAnytime is bhajia time During my visit to Dubai, I was fortunate enough to meet up with two fellow bloggers, Rafeeda, blogger at The Big Sweet Tooth and Huma of Gheza e Shiriin whom I have known through blogging for a couple of years now. I was super excited as I was meeting fellow bloggers for the first time. These two ladies are so friendly and we chatted away till eventually I had to leave as my family was waiting for me. Wish we could have had more time together. When we met, it didn’t even feel as though I was meeting them for the first time. It felt like I’ve known them for years. I can never forget that when I was new to the…
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Continue ReadingRecipe: Rice Vada Rice Vada or bhajia is a crispy, crunchy, delicious snack made by using up leftover rice. Easy to make, add a few vegetables of your choice, some flour and you have a hot snack ready in no time to enjoy during the rainy or cold season. To make rice vada healthier I prefer to make them in a paniyaram pan. However, you most certainly can deep fry them. Sharing This Recipe With The FoodieMonday/Bloghop Group The week passes by so fast, already it is Monday! For our 33rd theme Rice, I have decided to share Rice Vada. I had bought ingredients to make a coconut rice pudding but it seems Rice Vada won. Memories When family visits, it is food, food…
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Continue ReadingRecipe: Farali Dhokla Farali Dhokla is quite different from the traditional, popular Gujarati steamed snack, dhokla. Usually the batter is made from rice and chana/ moong dal or as in the case of instant dhokla, chickpea flour or besan. Farali Dhokla is made from samo or moriyo and sabudana. No garlic, onion, turmeric powder is used. Therefore, Farali Dhokla can be enjoyed during fasting days like Ekadashi, Navrati, Janmashtami, Shivratri, etc. On these days most people don’t consume grains, beans, legumes, onion, garlic, and very spicy food. Sabudana is tapioca pearls. Memories I try and fast most of the Ekadashi days, which comes every fortnight. Our usual meal is moriyo khichdi with potato curry. Occasionally I make Sabudana Khichdi. Sometimes, I feel like I…
