FooGanza!..Food Vaganza

Hello munchies!

‘m back with a Food-Safari!

Today immbe sharing some of my Food Formulas.

It’s the stuff I cherish to cook, serve & relish!

Not gonna boar with the elongated recipes but only share(shhhhh!) the secret stuff that I do or add ; )

So lets get to it : )

SEV PURI

To begin with I actually add Pickle at the base of the puri, making it more tangy & spicy.

Add lemon juice & freshly diced dhaniya to the potato-mash, making it fresh, waking up your taste buds!

Sometimes I don’t make Sev puri out of the flat puri but with the crispy risen puris, its equally good.

Highly advisable to make the Chutneys at home & not buy the preserved one’s.

For Sweet Chutney(apart from the obvious stuff): use Red dates, Gud/Jaggery , Badi saunf/fennel, Mangrail seeds/onion seeds & 

sweetness :)

DAHI SAMOSA CHAT

Mash the samosa down on a plate, then add chopped onion & tomato over it. Sprinkle some chat masala. Create a muddle of dahi, chilli, salt & boondi and pour it over the earlier mash. Add green chutney, sweet chutney & tomato ketchup over the mash. Ready to eat!

ALOO PARATHA

The unusual thing that I do with my Aloo-paratha is that I mix besan, dhaniya & finely chopped green chillies with the potato mash.

Keep the flame medium high for the paratha to rise perfectly.

ALOO PALAK

Not really a favourite but really healthy. 

This vegetable tastes the best when served hot.

A must, 3Gs: Ginger, Garlic & Green Chilli.

Chop the Spinach finely for it to cook evenly.

BANANA ELAICHI KHEER

Most definitely one of my special deserts

Boil the milk. Chop the bananas, add sugar, powdered elaichi & love to it.

When the milk cools down, add the banana mixture (which would have by then gone gooey) Mix it all up without mashing up the banana bits much, serve it with a kiss : >

FALOODA

Well this one actually I didn’t create!

I bought a ready to make Falooda mix & cooked it up.

But what I did do was add the 2Cs, Cinnamon & Cardamom powder to the mix during the boiling state.

When the mix was cold & ready to serve, I added couple of dry fruits & a yummy nutty ice-cream to gorge on.

It was a hit!

GULAB JAMUN

I don’t like them, I Love them!

The hush-hush is that add the fried balls to the syrup while its searing hot & Close the Lid! Close the Lid..That’s the key!

It’s make the Golden jamuns to rise like from tennis balls to footballs :P

Also sucks the syrup right to the core, making it ready to eat almost instantly.

Add Elaichi to the Syrup to enhance the Gulab Jamun’s flavour.

Joke of the Day! :D