Marraige Feast,..

breakfast menu

Gobhi Paratha with curd,chutney and jalebi

lunch menu
paratha with parval sabji,allo bhujia and pickle

Second lunch platter has Sattu paratha,kaddu sabji and khatta meetha aam achar

dinner menu has khasta kachodi jalebi allo sabji and gobhi sabji this platter is staright from halwai of our hometown,..:-)
The menu above is of the typical wedding feast in our family

recipe of mint mango chutney

recipe of jalebi

recipe of red chili pickle

recipe of sattu paratha

recipe of khatta meetha aam achar

recipe of kaddu ki sabji is blogged by Pamela at eat and dust

recipe of aloo parwal curry is blogged by Indrani

For Gobhi paratha

grate cauliflower,in a mixing bowl mix grated cauliflower with salt,crushed green chili,cumin powder,garam masala.

follow the same procedure as told for sattu paratha

For alloo bhujia

in a non stick wok,heat oil

lower the flame and add fenugreek seed and dried red chili

once it starts spluttering add chopped potato

followed by salt and turmeric powder

cover and cook for some time

serve hot.

event entry

all the above four platter are off for Jihva wedding feast hosted by Priya of Akshayapaatram event started by Indira of Mahanandi.

and to Show me your wholegrain event hosted by Divya of Dilse

Gobhi paratha is off for health nut challenge 5 crucial cruciferous hosted by Yasmeen of Health nut.

thats all frens enjoy this matka dahi

and some heena designs done by me here,...

One Pot Meal Spiced veggies with couscous

I got introduced to Couscous through food blogs,so reluctantly i picked the box of couscous  during my last grocery shopping,saw the recipe of spiced vegetable couscous in one of the cookbooks,so thought of giving this a try

Recipe Name - Vegetable Couscous

Recipe Source - Cookbook

Cuisine moroccan

Preparation time 15 mins

Cooking time 30 mins

Ingredient for Vegetable Couscous

400gm chickpeas(boiled and drained)

green pepper one sliced

carrot one sliced

cauliflower 200gm

onion chopped one

tomato chopped one

garlic cloves crushed two

salt as per taste

pepper half tsp

turmeric half tsp

one tsp each of coriander and cumin 

oil two tbsp

For the couscous

salt half tsp

one cup couscous

butter one tbsp

Procedure for veggies

heat oil in non stick wok

fry onion and garlic till soft

followed by turmeric,coriander and cumin

keep stirring for few minutes

now add the chopped veggies fry for a minute

add enough water to cover the veggies halfway

bring to boil,lower the heat and let it simmer for few minutes

once the veggies re half done add chickpeas and cook for further 10 mins

season with salt and pepper.

Procedure for couscous

to cook the couscous boil water in saucepan

add salt and half tsp of oil

remove from the heat and mix couscous

keep stirring

allow to swell for 2 minutes,add butter and heat through gently

stirring to separate the grains

For serving

Serve cooked veggies on couscous garnuished with coriander leaves.

Event entry 

This platter is off for Semi homemade event at lazzat and to

MLLA 20 hosted this month by Rachel and started by Susan of the well seasoned cook. 

Enjoy the platter frens, ceeu all soon ,.week was not that good very heavy one hoping for something better this week,..till thn take care happy bloggin,...

Cauliflower Potato Soup and Dhona Pata Chicken from Sandeepas Space

Tried this simple cauliflower and potato soup few days back,simple and easy to prepare i guess nothing can beeasy and comforting than this specially in this harsh winters which we are facing.
Recipe Name Cauliflower and Potato Soup
Recipe Style Cooking

,heat one tsp of oil in non stick wok,add chopped cauliflower,potato,onion and salt and pepper,keep frying till the veggies are tender and mushy ,run through the blender to make puree,strain the liquid and boil in the same wok,add one tsp of milk,water as required ,and season with basil,chive or rosemary before serving.I had this garnished with cherry tomato and basil leaves.

Have tried lotz of recipes with Panch Phoran,but this one is awesome,recipe is adapted from Sandeepas post of Dhona Pata Chicken ,try this recipe from her space and i bet you guys will be amazed what magic panch phoran can add to dishes,and together with dhania chicken really tasted yummy,...;-) \

Thanks a ton Sandeepa for sharing this recipe,..;-) i guess this sums all for todays post cee u all soon,..tk cre nd happy bloggin...

Perfect day with perfect meal of Tehri,grilled tomato chutney and pickled green chili

Perfect weather

Good Company

Cafeteria across the street

Feel good movie to watch

Comfort food at home

,,..this wasnt planned but with Neha my sis around plans can be made anytime,..so today finally we decided to watch   this movie called Ajab Prem Ki Gazab Kahani,i was bit wary about the movie but still took the chance,i needed much needed break from books and thesis too,..so after sipping cofee at Barsita and some chit chat  

we headed straight foR the movie ,again something which makes u feel good,..decent love story in a small town ,loved all the numbers too of the movie and ya both Ranbir and Katrina share really good chemistry on screen,..;-)

Our lunch back home was of Tehri with char grilled tomato chutney,fresh curd and home made pickle of green chili.

Tehri is prepared quiet frquently at our place during winters,..enjoy the platter frens

i got this link while doing google search for Tehri,this blog called Its Indian Everyday by Dr.Nidhi Raizada

explains the difference between tehri,biryani and pulao.

,,.will update the place with pickle recipe soon as Sireesha is on Pickle and Chutney event.,..;-)

Chana dal paratha aam aachar or gobhi sabji ke saath

 When I blogged about Bakheer, I had mentioned about Chana dal parantha which is prepared every year on the auspicious day of Ramnavami,as mother is here for wedding preparation,I asked her to prepare the same paranthas and together with instant  khatta meetha aam achar, gobhi sabji and drumstick pickle meal was awesome.

Ingredient needed for chana dal parantha

Kneaded wheat dough as per requirement

Ingredient needed for filling

Chana dal 150gm

Asafetida a pinch

Cumin seeds half tsp

Dried red chili two crushed

Salt as per taste

Turmeric powder a pinch

Oil one tsp

Water

Procedure

Soak chana dal for 3 to 4 hrs in water,drain and keep aside

Heat one tsp oil in wok

Add pinch of asafetida,cumin seeds and dried rd chilli

Once they start spluttering add drained chana dal

And keep stirring now add required one cup of water

Followed by salt and turmeric powder, stir well

Cover and cook on low flame.

When the chana dal becomes tender,

Remove from flame  and let the mixture cool

And run through the blender to get a coarse mix without adding water.

Add half tsp of garam masala.

Mixture for parantha is ready.

Roll out parantha of the desired size

Fill in the chana dal mixture and

Place on a lightly oiled tava

Keep turning till it becomes brown from both side.

Serve hot with chutney and sabji.

Note- for chana dal poori,make the same in small size with thick edges ,place on lightly oiled tava and then deep fry.

Mother prepared both drumstick and mango pickle the same day,here goes the recipe.

Instant Drumstick Pickle

Ingredient needed

Garlic cloves 6

Yellow mustard two tsp

Green chilli three

Salt as per taste

Turmeric powder a pinch

Mustard oil one tsp

Drumsticks 4

Procedure

Chop ,wash and boil drumsticks,drain and keep aside.

For the paste

Make paste of yellow mustard,green chili and garlic  cloves ,keep aside

Heat oil in wok

Add boiled drumsticks and fry for two minutes

Add masala paste followed by salt and turmeric powder

Fry for two minutes

Remove from flame and let it cool.

For khatta meetha aam aachar

Ingredient needed

Green mango four peeled,cubed and wash aand keep aside

Jaggery 250gm

Cumin seeds a pinch

Fennel seeds a pinch

Ajwain seeds apinch

Nigella seeds a pinch

Fenugreek seeds a pinch

Dried red chili two crushed

Salt as per taste

Procedure

Heat oil on wok

Add spice mixture and salt

Add chopped mango,fry for two minutes  and remove .

In another wok add one cup of water followed by jaggery and keep stirring

Till it gains syrup like consistency

Add mango mixture and keep on low flame for few minutes.

serve warm with parathas.

For allo gobhi tamatar sabji

ingredient needed

chopped cauliflower

chopped potato one peeled and cubed

tomato one cubed

onion one cubed

green chili one

cumin seeds half tsp

salt as per taste

red chili powder half tsp

turmeric powder half  tsp

oil to cook

procedure

heat oil in wok

add cumin seeds once they start spluttering

add chopped onion and green chili

keep frying till onions start changing their colour

now add cubed potatoes and mix well

add salt,turmeric and red chili powder

mix well followed by addition of cauliflower

keep stirring till oil is seen along the sides

now add chopped tomato,mix well and cover and cook.

once done serve hot with chapati and dal.

Event entry

Allo Gobhi tamatar sabji and instant drumstick pickle are off to Tasty Curry Leaf where she is on with Favourite colour event started by Sunshinemom and yellow being my favourite colour i am sending both these dishes to her event.

Khatta meetha aam achar goes to Pritis space where she is on with Festive food Summer treat,as this pickle is summer special and regularly prepared at our home .

  

 A

up ka paratha, hyderabad ki biryani, lassi tarbooj ki or soup hai badami,...

Urad kachori is a must prepared delicacy during Holi festival ,but i didnt knew that parathas could also be prepared with kachori mixture,last year when i prepared Kachodis in Singapore i asked my mother what to do with left over filling,she told me to prepare parathas with them,so this year when there was leftover filling in the fridge,i thought of making Parathas and ya they turned out delicious and crispy,procedure is same as allo ka paratha reipe which i have blogged earlier its just that instead of allo mixture kachori mix has to be filled in,we enjoyed crispy urad dal parathas with allo gobhi tamatar sabji and bharwa lal mirch ka aachar.
ingredient needed for Allo Gobhi Tamarar Sabji
cauliflower florets chopped and kept in boiled water for 5 minutes drain and keep aside -one cup
potato peeled and cubed one
tomato chopped one
onion chopped one
cumin seeds half tsp
salt to taste
oil one tbsp
turmeric powder a pinch
red chilli powder a pinch
garam masala a pinch
procedure
heat oil in non stick wok
add cumin seeds and once they start spluttering add chopped onions
once the onions start changing colour add tomatoes and mix well
followed by addition of salt ,red chilli and turmeric powder
keep frying till oil is seen along the sides
now add chopped potates followed by cauliflower
if needed sprinkle few drops of water and cover and cook.
before removing from flame sprinkle garam masala powder mix well and simmer for 2 to 3 mins
serve hot with parathas.

i have got yummy dinner platter for you all ,thanks to Usha of spicy kitchen for sharing recipe of Hyderabadi Mutton Biryani,i was searching for the recipe on net and saw on her blog,she has given detailed description how to prepare authentic hyderabadi biryani,i followed her recipe except for the last part,in the last part of the recipe she has baked ,which i didnt do,i did the last part on stove top,if u guys r crazy about hyderabdi biryani do go through her blog,..:-) we enjoyed biryani with onion cucumber raita and spicy avocado,cucumber onion and onion salad in lemon and pepper dressing.
for the cucumber raita-beat curd well ,mix chopped cucumber and onion.sprinkle freshly ground pepper and pinch of salt,mix well .Serve chilled.
for spicy salad- finely chop onion,cucumber,avocado and yellow pepper,in another dish squueze out lemon juice,add pinch of salt and pepper.mix the dresing in the chopped salad ingredients ,toss well.Serve chilled.

In Delhi heat is on,so frequently prepared tea and soup at home is replaced by lassis,kulfi,smoothies and chilled soup,so u guys gonna see more of summer coolers recipe in my blog today i am going to share Watermelon Smoothie and Chilled Almond Soup
Recipe for Watermelon and almond smoothie
ingredient needed
chopped watermelon one cup
almonds seven
curd one cup
sugar as per taste
ice cubes four
procedure
Blend everything together to a smooth mix.Serve chilled.
Chilled Almond Soup i prepared from my Mediterranean Cook Book
here goes the recipe
ingredient needed
115gm fresh white bread
1 cup blanched almonds
garlic cloves two sliced
5 tbsp olive oil
one and half tbsp sherry vinegar
salt as per taste
pepper a pinch
tp garnish toasted almond flakes and seedless sliced grapes.
procedure
mash the bread in bowl add 150ml of water and keep aside for five minutes
blend almond and garlic in a food processor to a smooth paste
add soaked bread to the almond mix followed by oil,sherry vinegar and two and a half cup of cold water
process till smooth paste
transfer to serving bowl and season with salt and pepper
before serving scatter with toasted almonds and grapes.
Crsip Urad dal Parathas go to JFI Wheat Event started by Indira of Mahanandi and hosted this month by Romaspace
SWC Meal on Wheel hosted by my friend Lakshmi as parathas are our staple choice to be carried during journey.
My Legume love affair Ninth helping hosted this month by Med cooking Alaska and started by Susan
Recipe for rest of us Picnic event started by Ramki of one page cookbook and hosted by Trupti of Recipe Centre
Spicy Salad and Cucumbe raita go to
Neha of Tasty Recipes for AFAM Cucumber started by Maheswari and
to think spice think pepper event hosted by Divya of Dil se and started by Sunita of Sunitas World.
Spicy Salad alone goes to No croutons required event hosted this month by Lisas Kitchen ,challenge this month is indian style soup or salad.
Chilled Almond Soup and Watermelon Almond Smoothie goes to
Jz of tasty treats for Lets go nuts Almond event started by Aquadaze.
Watermelon Almond smoothie also goes to
FIC Pink event hosted by Priya of and started by Sunshinemom.

p.s.- i knw i have not arranged pics properly,,,all thanks to google docs,.hadtough time adding pics there so finally used blogger to complete the .post thats why u cee pics at the top,..:-(sorry for tht,,cee u all tk cre and happy bloggin,...:-)

Phool gobhi ka aachar allo paranthe ke sath,..:-)

I guess everybody loves home made pickles because they are prepared with special care, love and affection ,pickles are not my cup of tea because I feel they need proper measurement and most of my cooking is without measurement I just use approx ingredients needed but  when I asked my mom ingredients for gobhi pickle which she had prepared and got from home she told me she never uses any measurement its just Andaz se ,I couldnt help smiling still I had to blog the recipe so I asked her again if she can tell me the approx amount of the ingredients,she thought hard and then told me the measurements ,u guys must be thinking why I am blabbering so much about the pickle its because i am going to share my moms  recipe of Instant Gobhi pickle for JFI Cauliflower hosted this month by Paajaka recipes and started by Indira of Mahanandi.

Ingredient needed are- 250gm chopped cauliflower  florets,100 gm fresh green peas,green chilli handful,100gm fennel seeds,100gm rye seeds,one  tsp red chilli powder,two tsp coriander powder,pinch of asafoetida,salt to taste and  200ml mustard oil to preserve.

Procedure-In a wok boil water and when the water starts boiling add chopped cauliflower florest and green peas ,keep them in water for 2 mins,drain and keep in sun to dry for two to three hrs. 

slit half the green chillies ,wash and dry in the sun.

Run through blender fennel and rye seeds, add red chilli powder,coriander powder, asafoetida ,turmeric powder and salt to the fennel and rye powder.

mix this mixture to the dried cauliflower and green peas and sun dried green chillies.

In a dry and sterile jar pour the cauliflower mixture followed by mustard oil,mix well and the pickle is ready to eat.

This pickle goes well with parathas,dal chawal and roti subji.

We enjoyed with Allo parantha –

Ingredient needed- boiled potato two,green chilli one,salt as per taste,garam masala powder half tsp,coriander powder half tsp,pinch of haldi,cumin seeds pinch,pinch of red chilli powder.

Procedure-mix all the ingredients together except cumin seeds

Heat oil in non stick wok,add pinch of cumin seeds,followed by the potato mixture,stir fry for few minutes,remove from flame and let it cool.

Roll out chapatti shape with help of rolling pin fill in the potato mixture in the centre

Seal all the ends of the chapatti to cover the dough.

and roll out again chapati shape

keep non stick tava on flame

add few drops of refined oil or rub the tava with butter whatever is preffered.

roast the parantha on tava till brown from both sides.

serve hot with curd or pickle.

Delicious to eat and simple to make Allo paratha goes to Siris corner where she is on with Recipe for rest of us -Dinner edition event started by innovative Ramki of One Page Cookbook .

Lakshmi my friend from Singapore is on with SWC Meal on Wheel where she is asking everyone to prepare food which can be carried while travelling Allo parantha and instant gobhi pickle are off for her event,as most of our long train journeys this is the combo which we used to carry...,ie pickle and parantha.

Ceeu all soon,..frens,.enjoy the weekend,...till thn hppy bloggin,..:-)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

AFTER A LONG LONG TIME DAL CHAWAL WITH ADRAKI GOBHI AND KANDA TOMATO KOSHIMBIR

Dal Chawal is some thing which i used to eat almost everyday during my school days along with veggie prepared,curd,pickle,salad,..then after my school,..in college days...for five yrs,.there was no ghar ka khana,..only during my vacations when i had to go home i could eat home cooked food but in those 15days the demand on my wishlist was chat,kachodi,halwa and other delicacies which i really liked,..so my mother used to prepare two type of curries ,for father lauki,tindora,saag and for me paneer,gobhi,mushroom,..i still remember,..i never used to look at dal chawal,,sometimes i feel how stubborn i was,..nd so immature,,,nyways thnks god i hve changed and hve started eating everything,..

Back here in Singapore,felt like eating dal chawal,...after a long long time,..i prepare dal but always with chapati,..but that day i don knw why there was craving for dal chawal with some spicy sabji,..finally decided to prepare chana dal tadka wala,plain rice,adraki gobhi and kanda koshimbir

long time back for SWC UP had prepared ADRAKI MURGH...so when i saw the recipe of adraki gobhi i thought of givin it a try,..looked spicy too,.perfect for dal chawal

ingredients for adraki gobhi

cauliflower chopped and boiled 500gm

potato one boiled and chopped

onion one chopped

green chilli chopped one

garlic pulp one tsp

cumin seeds one tsp

oil to cook

salt to taste

half tsp each of coriander,turmeric and ginger powder

4cm of ginger make pulp of half

and of the other half chop into small pieces

one tsp lemon juice

procedure

heat halftsp oil in wok

add cumin seeds once they start spluttering

add chopped onions and garlic paste

keep stirring

now add ginger pulp an green chilli

mix well,..once evrything blends well

add coriander,turmeric and ginger powder

followed by salt and cauliflower

finally add potatoes,.mix well..if needed add water

cover and cook,keep checking

once done add lemon juice and chopped ginger strips..

serve hot with rice.

Prepared kanda tomato koshimbir from here

which goes to swc maharashtra hosted by neha

MANGALOREAN GASHI KASHMIRI SHORBE KE SAATH

Last Weekend hubby was not feeling well,..so thought of preparing soup of him,..i had never tried mushroom soup at home.,.i had a can of button mushrooms at home...so thought of preparing mushroom soup,.i searched recipes on the net and finally got this one,..have altered few ingredients ..depending on our taste..so here comes mushroom soup or shorbha..i didnt go for the Chinese one,..this version is Indian one from Kashmir,..

ingredients needed are

one cup button mushrooms chopped

two teaspoon mixture of ginger garlic pulp

one onion chopped

one tomato chopped

juice of half lemon

half teaspoon each of turmeric and red chilli powder

salt to taste

one teaspoon garam masala

butter one tablespoon

all purpose flour half tablespoon

oil to cook

procedure

heat one tsp oil in wok

add chopped onions and keep frying till they lose their shape

add ginger garlic paste,turmeric,red chilly and garam masala followed by mushroom

keep frying till everything blends well,now add chopped tomatoes,..

and further fry for few minutes

add water...and bring to boil

simmer for 15minutes and keep aside

once the mixture cools down place in a food blender

and process till smooth'

sieve the mixture into another pan and heat

mix butter with flour and slowly add to soup

to thicken the soup to the desired consistency

add salt and lemon juice

garnish with coriander leaves

(the pulp which i got after straining , i prepared curry with that,..which i will be posting in tomorrows post)

I prepared Gobhi gashi two days back,.yummy and spicy..with plain rice taste was awesome,this recipe is manglorean,liked a Lot,.good change from the regular one which we prepare at home

ingredients

300gm cauliflower chopped

potato chopped one

onion two chopped

ginger chopped tablespoon

garlic cloves three chopped

tamarind one teaspoon

salt to taste

half teaspoon each of turmeric na dred chilli powder

oil to cook

cloves two

peppercorn three

red chillies three

cumin seeds one teaspoon

cinnamon stick one cm

half teaspoon each of coriander,mustard and fenugreek seeds

coconut grated half cup

procedure

heat half tsp oil in wok and saute half of the onions and keep aside.

in the same pan fry red chillies,coriander,mustard,fenugreek and cumin seeds,cinnamon,pepper and cloves for 30 seconds,keep aside

blend together coconut,fried onions,and the fried spices along with tamarind paste,turmeric and red chilli powder,add two table spoon of water

and blend into paste keep aside

in the same wok add one tablesppon of oil and fry chopped ginger garlic,followed by the leftover onions,..for few minutes

add the spice paste,salt followed by water and potatoes...keep frying

finally add the cauliflower,cover and cook

once done remove from flame and serve hot with plain rice

gashi curry goes to curry mela hosted bySrivalli


and to SWC KARNATAKA EVENT HOSTED BY SHEETAL AND STARTED BY LAKSHMI

coming to awards SUKANYA OF SUKANYA MUSING HAS PASSED ME

FRIENDSHIP AND GOOD CHAT

AWARD,THNKS ALOTZ SUKANYA FOR BOTH THE AWARDS,

THATS ALL FRENS FOR TODAY...HAPPY BLOGGING ,..:-)

flowerchi bhaji malai paratha ke saath

YESTERDAY PREPARED MARATHI STYLE FLOWERCHI BHAJI WITH MALAI PARANTHA FOR DINNER,

..LIKED THE MARATHI VERSION OF GOBHI A LOT,PLANNING TO PREPARE AGAIN SOON,WHILE BROWSING THROUGH VARIOUS SITES...GOT THE RECIPE FROM HERE...I ADDED GINGER GARLIC PASTE TOO,..EVERYTHING ELSE WAS SAME AS TOLD IN THE RECIPE

FOR THE MALAI PARANTHA INGREDIENTS ARE

TWO CUP FLOUR ,FRESH CREAM TWO TABLESPOON,FRESHLY GROUNDED PASTE OF ALMOND AND RAISIN TWO TABLESPOON,OIL TO COOK

PROCEDURE

KNEAD THE DOUGH ,MAKE EQUAL MARBLE SIZED BALLS

ROLL OUT WITH HELP OF ROLLING PIN

SPREAD HALF TSP OF FRESH CREAM FOLLOWED BY GROUNDED PASTED OF ALMOND AND RAISINS

PUT ANOTHER PARATHA ON TOP AND PRESS FROM ALL THE SIDES

SLOWLY PLACE ON THE PAN

PUT FEW DROPS OF OIL AND ROAST TILL BROWN FORM BOTH SIDE

ENJOY WITH CURRY OF CHOICE

FOR THE CORIANDER AND RED CHILLI CHUTNEY

ONE CUP CORIANDER CHOPPED

RED CHILLI DRIED TWO CRUSHED

GARLIC CLOVE TWO CHOPPED

HALF TSP OIL

LEMON JUICE ONE tbsp

TWO TABLE SPOON WATER

SALT TO TASTE

PROCEDURE- MIX EVERYTHING IN GRINDER,TILL IT TURNS INTO SMOOTH PASTE

INSTEAD OF GREEN CHILLIES,I USED RED CHILLI THIS TIME

FLOWERCHI BHAJI GOES TO SWC MAHARASHTRA HOSTED BY NEHA

tring tring..here comes asan khana thela with pavbhaji,gobhi manchurian,orange candy,aam panna or salad dip,..

STREET FOOD,..WOW WHAT A THEME,.WHEN I HEARD ABOUT THIS THEME FOR THE MBP HOSTED BY SIA OF MONSOON SPICE AND ORIGINALLY STARTED BY COFFEE OF THE SPICE CAFE I WAS REALLY EXCITED,.REASON BEING I JUST LOVE STREET FOOD,,BE IT ANYTHING...KACHODI,SAMOSA,PAANI POORI ,ALLOO TIKIYA CHAT OR CHURMURA,,I HAVE GOT SO MANY FOND MEMORIES RELATED WITH STREET FOOD BUT I CANT PEN THEM DOWN ALL TOGETHER CAUSE THEN THE POST WILL BE,. TOO LENGHTY,..ONE THING WHICH HAS NOT CHANGED WITH TIME IS LICKING OF PATTAS,..IN MY HOMETOWN CHAT IS GIVEN BY THE CHATWALLAHS IN PATTA BOWL MADE OF DRIED LEAVES..AFTER EATING CHAT I USED TO LICK THE PATTA LEAVES ToO..IMAGINE ..AND THAT TOO IN FRONT OF EVERYONE...I DO THIS IN FRONT OF MY HUBBY TOO ,,,BUT AS HE IS NOT AWARE,,,OF MY HABIT..HE KEEPS TEASING ME...COMING BACK TO THE MBP EVENT WITH THEME STREET FOOD,,,I CHOSE FIVE FELLOW BLOGGERS TO TRY STREET FOOD RECIPES FROM THEIR BLOG

THEY ARE

NUPUR OF ONE HOT STOVE

SOWMYA OF CREATIVE SAGA

SHEETAL OF SWEETY MY KITCHEN

NUPUR OF CINNAMON HUT

AND LAKSHMI OF TASTE OF MYSORE

SO HERE COMES ASAN KHANA THELA(STALL) WITH CHATPATA PAVBHAJI,TASTY GOBHI MANCHURIAN.COLD ORANGE CANDY,TANGY AAM PANNA AND YUMMY SALAD DIP

PAV BHAJI FROM NUPUR OF ONE HOT STOVE

HAVE BEEN COOKING PAV BHAJI SINCE LONG TIME,..USED TO EAT LOT IN BANGALORE,,WHENEVER I CRAVED FOR SOMETHING SPICY,,AND YUMMY,,WHEN I TRIED NUPURS PAV BHAJI I COULDNT CONTROL MYSELF FROM ADDING CHOPPED ONIONS WHILE FRYING THE MASALAS,..THIS IS THE ONLY CHANGE I DID.,.THANKS FOR THE RECIPE..NUPUR,..BOTH ME AND HUBBY LIKED UR VERSION OF PAV BHAJI.

GOBHI MANCHURIAN FROM SOWMYA OF CREATIVE SAGA

GOBHI MANCHURIAN,,REMINDS ME OF THE LONG QUEUES AT THE GOBHI MANCHURIAN STALL WHICH WAS NEAR OUR COLLEGE ,..AS THE FOOD IN OUR MESS WAS REALLY BAD,,,WHENEVER WE USED TO FEEL LIKE ADDING SOME ZING IN OUR DINNER,,,WE USED TO GET GOBHI MANCHURIAN FROM THIS STALL,,PRICED AT RS 10 WAS SUFFICIENT FOR TWO PEOPLE,,,AND TASTY TOO,..THANKS SOWMYA FOR THE DELICIOUS RECIPE OF GOBHI MANCHURIAN,,IT WAS REALLY YUMMY,,CHANGE WHICH I DID,,I DIDNT ADD SPRING ONIONS..

ORANGE ICE CANDY FROM SHEETAL OF SWEETY MY KITCHEN

WE REMEMBER ICE CANDY AS CHUSKI,,,DURING OUR CHILDHOOD DAYS..WE USED TO WAIT FOR THE ICE CANDY MAN...HE USED TO RING HIS BELL,,WHENEVER HE USED TO ENTER OUR LANE,,AS SOON AS WE USED TO HEAR THE BELL,,WE USED TO RUN TO THE GATE ,HOLDING TIGHTLY ONE RUPPEE COIN IN OUR HAND,,AFRAID THAT IT WILL FALL...SOMETIMES WE USED TO EAT TWO OR THREE,,,WHAT A BAY TO BEAT HOT SUMMER DAYS..THANKS SHEETAL FOR THE RECIPE,,PREPARED FOR THE FIRST TIME AND REALLY ENJOYED SPECIALLY MY SON...AS U CAN SEE IN THE PIC,..

AAM PANNA FROM NUPUR OF CINNAMOM HUT

AAM PANNA REMINDS ME OF BIG EARTHEN POTS ON MOVABE STALLS ,COVERED WITH DAMP RED CLOTH AND DECORATED WITH GREEN CHILLIES,MANGO AND PUDINA LEAVES,..THE SIGHT OF AAM PANNA STALL IS COMMON IN NORTH INDIA,,,DUE TO HOT SUMMER AND HEAT WAVES..TANGY AAM PANNA ,,,QUENCHES THIRST,..AND COOLS DOWN THUS HELPING IN BEATING THE HEAT..THANKS NUPUR FOR THE RECIPE,PREPARED FOR THE FIRTS TIME .

AND MY LAST ENTRY BUT REAL YUMMY IS

SALAD DIP FROM LAKSHMI FROM TASTE OF MYSORE

ACCORDING TO LAKSHMI ,,ON THE STREETS OF MYSORE.,FRESHLY CUT CUCUMBERS ARE SOLD WITH MANGO CHUTNEY,..WOW THAT SURE WILL TASTE GREAT,..I PREPARED SANDWHICH WITH THE MANGO DIP,..AND LIKED IT with MY LUnCH TOO AS U CAN SEE IN THE PIC..THANKS LAKSHMI FOR THE CHUTNEY RECIPE,.PREPARED FOR THE FIRST TIME,..THE ONLY CHANGE I DID WAS THAT I ADDED MORE OF HOT OF CHILLIES

HOPE U GUYS ENJOYED THE FEAST..

TIME TO GO

CEEYA...