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
