Tawa Idli - Street Food

Here we travel all the way to Hyderabad with this delicious street food made with idli... I got this recipe from here and this takes the level of idli from bring simple to exotic.. Serve this as-is or with coconut chutney!!

Buns using Tangzong Method–Super Soft Buns

Today's recipe is super soft Buns using the Tangzong Method.. I made a home made Pav bun recipe here and this is another version I tried.. I got this recipe from our friend blogger - Gayathri..

Veg Patty Chaat

Talk about inventions and this is my invention to a quick evening snack. This is a chat item which is very spicy and tangy. All the spices used in this dish are personal to choice, availability and preference. We bought the boca patty from the freezer section. This can also be served as a light dinner.

Jhalmuri–Jharkhand

Love Street food, but making street food at home needs a lot of patience as you need lot of ingredients and preparation time.. But there is hardly any cooking involved, which makes it a great choice to do with kids.. Can be categorized as "Non-heat cooking".. This Jhalmuri is a very famous street food and  is quite popular in Jharkhand. I got this recipe from here. Jharkhand is a newer state compared to the others in India, It was formed in the year 2000. It was originally part of Southern Bihar and was seperated from Bihar on 15th November 2000. The name “Jharkhand” means “Land of forests”.. From Wiki – “Jharkhandis have a cuisine in which spices are rarely used and rice is the staple. They prepare different dishes of rice, different types of Rotis, Litti Chokha, Pani puri, Pittha, Dhuska, Dudhauri, kera-dudhauri, etc. Dhuska is a famous dish of Jharkhand cooked with mashed rice and pulses and served with either aaloo dum or mutton curry; kera-dudhauri is a famous dish prepared with milk, rice, ghee and gur. In many parts of Jharkhand including Panch Pargana area (Bundu, Rahe, Sonahatu, Silli, Angara, Arki and Tamar Blocks of Ranchi & Khunti districts) a special food item "Charpa" is prepared by frying mashed rice mixed with spicy vegetable preparations; hence the name follows viz. Sembi Charpa, Egg Charpa and many more depending upon the ingredient vegetable source.

Jharkhandis use different types of flowers as vegetables, such as the flowers of drum-stick, August and Jhirool. Use of Sag, i.e. leaves of different shrubs and other small plants, is perhaps another peculiarity of Jharkhandi food. Commonly used sags are Palak, Beng, Kataei, Gendhari, Saranti, Sunsunia, Koinar, methi, bhathua, Sarso and chana. "Maad Jhor" which a nutritious substitute for Daal is prepared by boiling saag in starch left after cooking rice. The same is made more delicious by adding flavour of Garlic fried in mustard oil (Tadka/Phodan in local language). Many vegetables and leaves are dried and stored for use out of season, and the same are consumed in the form of "Maad Jhor". In many village markets of Jharkhand you can easliy see women selling powdered dried leaves or other dried food items.”  The cuisine of Jharkhand is influenced a lot also by its neighboring states – Bihar and West Bengal and Orissa

Tamarind Chutney / Sweet and Sour Chutney - Indian Chaat Recipes

Indian Chaat recipes are so famous and so delicious... And this chutney is a key one!! This chutney is both sweet and sour chutney and is a delicious condiment. Serve it with pakoras, samosas, chaat and many more popular Indian snacks to take it to a next level.. Have fun with this chutney drizzled over dahi vadais, bhel poori, or any kind of chat; this takes them. You can make this in bulk and pour it in muffin trays or ice cubes tray and freeze and store it in a Ziploc bag. It stays good in freezer for 3 months. When need to use, take required piece out and thaw and serve chilled or room temperature!!