In Delhi, untimely rains are not uncommon. Apart from the usual monsoon season, it also drizzles here in winters. Therefore, we Delhiites have a good experience of a heavy downpour in both the seasons.
Just the way it is now. The night temperature is daringly touching somewhere around 5 degree centigrade and it has been pouring since evening. Making the setting effectively right for some hot and tasty refreshments and my favourite – warm elaichi tea.
Kachori | Image Resource : 3.bp.blogspot.com
For refreshments, I am planning to prepare my signature Kachoris. It is pointless to mention hubby and my little kids just love the preparation. When served with their favourite sweet chutney, they seem to be lost in another world.
So before I hop into the kitchen to make Kachoris for my family, I would like to share its simple and quick recipe with you all. For making lip-smacking Kachoris, you will need –
- 1 cup wheat flour
- ½ cup yellow Moong dal soaked
- ¼ cup Besan
- ¼ teaspoon powdered saunf
- ¼ teaspoon cumin powder
- ¼ teaspoon garam masala powder
- ½ teaspoon red chilli powder
- ¼ teaspoon baking powder
- Oil for frying
- Salt to taste
- Mix wheat flour, salt, and baking powder to make a smooth dough.
- In a mixer, grind the soaked yellow dal.
- In a pan, mix all the seeds powder, red chilli powder and garam masala.
- Sauté the mixture and cook it till dry.
- Add gram flour and stir the entire mixture for 2-3 minutes.
- This mixture is the stuffing for kachori, take it off the flame.
- Roll out equal sized portion from the dough.
- Press out these portions of dough into a size of small chapattis or Puri.
- Stuff each portion with adequate amount of mixture.
- Heat oil in a heavy bottom pan for deep-frying.
- Slowly slide in these Kachoris in the pan and fry until they are golden brown.
- When done inside out, remove the Kachoris one by one and ready it up for serving.
In a serving platter, arrange Kachoris in an attractive way. Serve them hot with green chutney, tamarind chutney or tomato ketchup. Try the delicious recipe now!
Delicious Dabeli Ahmedabad | Image Resource : flickr.com
Description : Visiting Ahmedabad and not having Dabeli is just like visiting the South and not getting to taste Idlis. I ordered Dabeli from one of the stalls in Ahmedabad. I have even clicked the picture but trust me the real thing tasted truly great. I even learnt the recipe for the Dabeli and will make it for my family next Sunday.
Tea Time With Fafda And Jalebi Ahmedabad | Image Resource : campingdalpino.com
Description : I am a foodie and I believe you should taste the flavours of the place you visit. At tea time we had a bite of delicious Fafda and the yummiest Jalebi. I was on a diet but could not control my taste buds as I munched 3 Jalebis in a go.
A mother often gets more restless, stressed when her kids are unwell or in any difficulty. In addition, we become too much loving towards our kids and try to fulfil most of their wants specially on eating. My little one got an extreme sore throat but wanted to have his favourite sweet Halwa. Let it be any Halwa he loves having it.
So I decided making Besan Halwa it is usually made by Punjabis as a Prasad during Puja’s as well Besan Halwa helps in curing sore throat. Make sure you serve it hot that is when it works as well tastes great.
For making the Halwa, you would need 1 cup – Dry roast Besan, Ghee, Sugar, Water, and 2 tbsp. of chopped cashews and almonds for garnishing.
Besan Halwa | Image Resource : blogspot.com
Dry Roasting the Besan
Note you may dry roast the Besan at home as well. All you need to do is take a pan, heat it at medium flame and dry roast the Besan for 3minutes.
Knowing the Besan is Dry Roasted
- You would come to know the Besan is dry roasted as it changes into dark brown colour and gives a peculiar fragrance.
- Those who are first time cooks would suggest them to dry roast in a non-stick as well little low flame, which would take up to six mins.
Cooking the Halwa
- Take the dry roast Besan into a pan, make a well in the mid and add ghee to it cook the mixture for approx. 6-8 mins at a medium flame.
- Then add the chopped dry fruits mix it well, the add sugar again stir it well for 1 min.
- Once done, make the flame high and add water to the Halwa, you will see the water starts boiling, be quick, and stir the Halwa vigorously.
- Ensure that there are no lumps formed. Once water starts evaporating lower the flame and stir lightly, you will notice a paste formed which means Halwa is ready.
- Garnish with kesar and dry fruits serve hot.
In case of excess cold and sore throat, we can take the Halwa once ready and add milk to it making the paste more dilute and easy to pass by. Do note to drink or eat it hot.
I am great lover of nature and its resources. The food practice of every state has fascinated me and I love to prepare them myself. As this time I was in a different city other than Delhi, I decided to take a rode through the city and its different food joints to explore the food habits and learn the methods of cooking the same. There are several hotels in Varanasi which offer special and authentic Banarasi food which are enjoyed by the local people and tourists.
The city is almost always filled with foreign tourists. People not only from other parts of the country but also from outside it come here to see the heritage beauty and experience the good quality food here. The foods served in the hotels have an ambience to provide the foodies a great sense of satisfaction.
Aloo chaat | Image Resource : wordpress.com
Tomato chaat | Image Resource : sympleximd.com
Papri chaat | Image Resource : wikimedia.org
Apart from all the high quality foods in the restaurants of Varanasi, there are several food joints in the streets of the city which will never fail to satisfy your taste buds. A place’s true food spirit can only be seen from the street foods. And this was my thought when I decided to take the plunge of going down to the street and try different foods at static and moving stalls n the market place. Papri chaat, tomato chaat and aloo chaat are the spicy and yummy food which I tried. The food is not uncommon to the people of India; however each state adds its unique spices to the food which makes them distinguished from each other. I had tried all these foods on the streets of Delhi as well but the fact which changed my perception of the taste was that I was in Varanasi and its spices are different than those of Delhi. The aloo tikkis were also served hot on the streets with flakes of chilly and cucumber slices with curd.
Aloo dum Banarasi is also a delighting food of this part of the country. Chili paste, jiggery and fennel are ground together to form a thick paste of gravy. This is added with stuffed potato to produce the aloo dum. Chokha bati, moong daal vadis, takenimona etc. are few other local cuisines of Varanasi.
The next morning, we booked a car for the whole day and doing this was within our budget. We had decided not to eat at the inn; instead, we preferred to go out and eat in order to get the vibe of the local place and the food habits that surrounded it. Allahabad was famous for its spicy food, including the various chats, bati chokhas, etc. It was certainly and surely time to enjoy tasty local foods at Allahabad.
Baati Chokha | Image Resource : wordpress.com
Samose At Allahabad | Image Resource : wordpress.com
Chaat At Allhabad | Image Resource : blogspot.com
We decided to go to the Chowk, which is famous for eateries. For our breakfast, we had hot kachauris along with aloo sabji from the Nirala Mishtan Bhandar. The food was served hot and it was easily guessed that it was perfectly fresh. The whole atmosphere of the place was magical so we were desperate to have bati chokhas and kulfi. The chowk is the main market of Allahabad, and it is a bazaar filled with shops, food stalls, chat stalls and other delicacies all around making it all together so much colorful to look at. I also noticed some of the local people there and everyone was friendly around. When asked, one of the locals wanted us to taste the Dahi Jalebi, which was a famous treat for the tourists who came to Allahabad with a plan to try out their local cuisine to the fullest.
To try kulfi we went to the Raja Ram Lassi Wala. We tried their famous mango kulfi and the experience simply took me over as that was the best kulfi I ever had. The taste stuck to my tongue like a paper sticks on glue. Finally, it was time for us to try the famous bati chokha. This was a very famous local dish in Allahabad. We were yet again recommended by a local person to try bati chokha from a shop near the high court. Bati was made up of wheat flour with various ingredients that were obvious to be their secret. On the other hand, the chokha was made up of mashed potato that tasted so well in the mouth. It was all together a whole new experience that I had and a new idea about food and the respect it gives while preparing.
It was a whole new experience trying to enjoy tasty local foods at Allahabad rather an experience to be remembered. Each and every food that we had tried was tasty in one way or the other and it was evident that the people in Allahabad were food conscious.
Recently, we all visited Patna and had a nice vacation; my kids loved maner ka ladoo and willing to have it now again. So this weekend, I decided to make these ladoo. Called up my mom asked her for her special recipe and started my Sunday morning making ladoo for my naughty one’s.
Maner Ladoo most popular sweet in Patna. These are the very own ‘motichoor ka ladoo’ made from pure ghee. Some places called Boondi ka ladoo / maner/moti choor. All is same!
Preparing these tasty ladoo, let us begin with first keeping all ingredients handy.
- Ghee – 500 gm (Frying)
- Besan -150gm
- Sugar – 150gm
- Water- 60ml
- Elaichi (Cardamoms) – 5gm
- Pistas without cover – 15 gm
- Ghee to mix – 30gm
Maner ka laddoo I Image Resource : ifood.tv
Making and Frying Boondi
Take a deep bowl, add Besan, baking soda and water. Mix all three and make a thick Besan batter. Now heat the ghee in a deep frying pan, drop the batter via a pierced spoon, and fry for 2 mins.
Making the Sugar Syrup
Take water and sugar in a pan, and heat it for two minutes make sure you keep stirring it. Once syrup gains a consistency put fried Boondi into the syrup. Add the dry fruits and mix all.
Making the balls (ladoo)
Take the warm mixture in hand and start binding; ensure the mix is binded when semi hot. Cooling will make binding very difficult. The sweet is ready.
You can decorate with kesar and pista flakes and serve it . Hope you all enjoy making this Bihari cuisine do ping me your valuable suggestions.
The main reason we came to Gaya was to have our fill of Bihari cuisine. I cannot honestly vouch for the kids or even their father, but on an invariably personal note, this was one of the main items on the bucket list for this holiday. There were several places I could see from the walk from the station where I would get a taste of Bihari Foods at Gaya. The hotel was one itself. The restaurant was well maintained and the food was excellent. There was a good variety available on choice of the matter.
The service however demands some critique, but the food makes up for it. Indian cuisine is always known to be spicy – it is a quality agreed upon by foodies around the world. The food here has no exception. The kids had their tongues out and hanging from all the peppers and I had a brutal awakening myself, considering how I always spiced up my own cooking. It was not an uncomfortable kind of spicy, but more of the one which anyone could enjoy. Taste was a factor that came to the forefront of the issue.
We had planned out to be complete foodies this holiday, at least my husband and I – the kids were always picky about their food, and this winter, it was no different. We set out from our hotel together to check out the local scenery and the sights around. We did not have much of a heavy breakfast at the hotel restaurant so were free enough to experience all the Bihari Foods at Gaya which the local shops were ready to offer. Much of it was similar to ones we were used to back home, but the taste was extraordinarily different. Despite much of it were found at little cafés and the roadside, I believe that the true taste of the town could be found in the invariably local cooking which could be gathered from the cozy little joints around town without much to fear from an upset stomach – the hawkers being too unhygienic and the larger restaurant chains too fancy.