Saturday, January 31, 2015

Celebrating Blog Anniversary with Street Food Festival and Giveaways

31st Jan 2015 marks my four year completion of Blogging.
These four years have given me a life which added life to life. I am thankful to my family, friends and my viewers who have constantly motivated me.

Doesn't this call for a celebration? Well I have organized a small event to celebrate.
The event is open to bloggers as well as non bloggers. And yes there are some Giveaways too.

The event duration is 1st Feb to 28th Feb 2015

This event will be hosted on Ribbons to Pasta's FB page.

The theme for the event is "Street Food"

I will be accepting only fresh and Original entries, so please do not send from your archives.
It is a vegetarian site and I expect only vegetarian food pictures please. 
Bloggers as well non bloggers can participate.
All you need to participate is to click on the "Like" button and send your picture of a street Food.

You can submit one picture choosing your category where you could cook a street food and click.
Bloggers can post their entries on their blog along with the recipe.

However to be eligible for the Giveaways, you must share your entry on FB page
Logo will help to spread a word around.


Actually go on the streets to click the street vendors.
Please name the place and state, country where the picture has been taken, along with the name of the street food.
Again just one picture.

The Giveaways
I have four giveaways for the participants two for each category.
Two giveaways for Indian residents and two for overseas friends.
The giveaway is beautifully photographed recipe book on street food.
There are no sponsors for the giveaway and each category has the same book.

The Judge
The pictures will be judged by the famous photographer Vinay Panjwani.
Vinay Panjwani is a documentary photographer from Ahmadabad and his work has been exhibited in Venice, New York besides Indian states.
He was featured by the National Geographic Channel in 2013 as a part of Mission covershot .

The winners will be judged on the composition of the pictures.
The judge's decision would be final.
The results will be announced in the first week of March.

If any doubts you can leave a comment in the comment section or FB page.
a Rafflecopter giveaway
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Monday, January 26, 2015

Chinese Vegetable Lollipops

BM # 48   Week 4  Day 3

For Day 3 under Naashta theme, I have some fried vegetable lollipops. These are crisp, crunchy and spicy. Serving them with garlic sauce enhances the flavor. This is very close to vegetable manchurian, with a slight variation. Here we add schezwan sauce which changes the flavor and makes it nice and spicy. A little food color has been added to these, but you can surely skip it . 

While making these just make sure that the batter for these is not runny or hard, and while binding these just wet your hands to get those perfect rounds. These should always be relished right away, piping hot. The taste and texture both change after a while .So serve these as soon as you fry. If you do not want to fry, go ahead and use your appam pan.

Vegetable Balls
3 cups finely chopped cabbage
14 cup carrot , grated
Few beans, finely chopped
1/4 cup onion, finely chopped
2 tbsp cornflour
5 tbsp APF 
1 tbsp finely chopped garlic 
1/2 tbsp finely chopped ginger
2 tsp finely chopped green chilly
2 tbsp schezwan sauce
White pepper
Salt to taste

Mix all vegetables, except onion.
Sprinkle salt.
After 5 minutes, mix well and squeeze out the excess water.
Add all ingredients to this mix.
Bind into a dough, use the drained water if needed.
Make balls of the dough and deep fry.
Serve with garlic sauce.

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Sunday, January 25, 2015

Rice Noodles with Peanuts

BM # 48  Week 4  Day 2

For Day 2 under the theme Naashta Time I have rice noodles. We serve these rice noodles for morning breakfast and they happen to be quite a hit at home. I keep changing the recipe every time, but this one was a super hit one so I thought let me share it with you guys. Also I would get a chance to record the recipe for future reference.

1 cup rice noodles, boiled
1/4 tsp mustard seeds
1 dry red chilly, broken into pieces
1 green chilly , finely chopped
Few curry leaves
1 onion, chopped
1 tbsp green capsicum
1 tbsp yellow capsicum
1 tbsp carrot, grated
1 tsp sambar powder
1 tsp peanut powder
Salt to taste
Coriander leaves
Heat oil
Add mustard seeds, red chilly and curry leaves.
Add onions, capsicum and green chilly.
Add the spices and mix well. Add the boiled noodles and toss.
Garnish with coriander leaves.

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Saturday, January 24, 2015

Whole Wheat Sesame Crackers

BM # 48  Week 4  Day 1

For this week I have chosen the theme Naashta Time. The word Naashta literally means breakfast in India. One also refers to Naashta as an evening snack. So when we talk of Naashta, we can indulge into so many varieties. It could be light, could be heavy. Freshly made hot Idlis, Dhoklas, Chole Kulche, or Vada Pav Paani, a Sandwich, the list is endless. It could also include longer shelf life snacks like Sev, Bhakarwadi or some namkeens. A cup of tea for the grown ups, juice or milk for the younger kids could complete the snack. Inspite of such a huge variety, yet we are  lost as to what to serve. Well this week I have three super recipes, which could be served as a snack,  so do come back again to check some more Snacks.

For today I have some crackers. These are whole wheat crackers, quick , simple to make and yet delicious. You have the choice to deep fry or bake these. I baked them.these could be served with any chutney, or relished as it is. I served these with mango chutney for a sham ka naashta, which is an evening snack.

Whole wheat sesame crackers
1 3/4 cups whole wheat flour
1/4 cup sesame seeds, black or white
1/2 teaspoonSalt
1/4 cup oil
8 to 9 tablespoons water to bind the dough

Preheat oven to 180C for 15 minutes.
Sift the flour and salt.
Add sesame seeds.
Add oil and rub in to make fine bread crumbs.
Gradually add water to bind the dough.
Divide the dough into two balls, roll each about 1/8 " thick.
Cut squares of desired size .
Place the squares on un-greased baking sheet and bake for about 15-20 minutes or until the crackers are crisp. 
The baking time depends on the thickness of the squares.
Store in a tightly covered container up to 1 week.

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Monday, January 19, 2015

Samosa Kadi Chaat

BM # 48  Week 3  Day 3

For more than twenty years we lived in row houses. These are houses which have one common wall and so you have one neighbor on each side. So we had one Muslim neighbor and one Sindhi. The Sindhi lady was a young lady who was a good cook. Most mornings she would call out and pass a nice hot bowl of the vegetable of the day. Inspite of us being the same community, there was a vast difference in our cooking styles. She happened to take Maths classes for kids and one of her student was Rajasthani. This boy's mother made amazing samosas and served with a Kadi. Her batch was always big and our neighbor always used to get it. My neighbor knowing my love of chaats, always made it a point to share from her share....And that's the origin of this recipe. On my search I did find a Samosa Kadi by TD, but it was more a fusion chaat then a typical one. I could not get the perfect recipe but tried making it from the lost taste . It was very very close to what I ate years back. So enjoy this Rajasthani Chaat, which is really really delicious.

This time I made wheat based samosas and roasted them in a air fryer.

1 tbsp gram flour
1/2 cup curd
1/8 cup mint leaves
2-3 green chillies
A small piece ginger
Pinch black salt
Juice of 1 lemon
Blend all ingredients in a mixer.
Take a pan , pour the blended mix.
Cook on slow fire till slightly thick.
Cool .
Check the taste of the curry, it should be spicy and slightly tangy, you can add lemon juice to make it tangy.

To serve
Place a samosa in a bowl.
Pour the Kadi on top.
Sprinkle coriander leaves and pomegranate pearls.
The samosa will be hot and the Kadi should be at room temperature.

Check out some more samosa varieties
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Sunday, January 18, 2015

Dahi Bread Chaat

BM # 48  Week 3  Day 2

Day 1 under the chaat theme , I shared the chutney recipes which are normally used for chaats. Today I shall share the recipe of Bread Chaat. For making any chaat a base is needed and this is just like our papadi chaat but instead of papadi I have used bread. So let's get to the recipe... But wait is there a recipe to it, no not really . It is all about how you assemble the dish and the ingredients in the frig.

Let's see what I have done.
Bread cut into cubes and deep fried.

A mix of
Onion, finely chopped
Cucumbers, finely chopped
Boiled potato, finely chopped
Tomatoes, finely chopped
Green chilly, finely chopped.
Yogurt, whisked
Teekhi chutney
Khatti Meethi chutney
Coriander leaves
Pomogranate pearls.
Chaat masala
Lay the bread pieces in a flat dish.
Pour curd all over the pieces.
Pour the chutneys
Sprinkle the chopped veggies, chaat masala, salt.
Sprinkle coriander leaves and pomogranate pearls.
Serve immediately.

This is a very interesting chaat where you can make variations 

Instead of these veggies you could use a mix of the following
Boiled potatoes, finely chopped
Black channa, boiled
Onion, finely chopped

Yet another variation could be
Boiled potatoes, finely chopped
Mung bean sprouts, boiled
Onion, finely chopped
I normally use whatever is available on hand, you too could try different combos.

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Saturday, January 17, 2015

Chutneys for Chaat

BM # 48  Week 3  Day 1

The word Chaat literally means to lick in Hindi language. These are snacks served either at road side or stalls. With changing times these are also served in restaurants and even five stars hotels. In India the origin of Chaat has been from Uttar Pradesh , but now popular through out India, Nepal, Bangladesh. It is also seen in other parts of the world and is considered a true treat.

The Chaat has some fried breads and from different flours , which are topped with boiled potato, sprouted beans, boiled chick peas. These are then topped with yogurt and spicy sauces and spices.

There are basically three main sauces or chutneys as we call them. The first chutney is the Hari Teekhi Chutney. This chutney is made with fresh coriander leaves, mint leaves , green chillies .to make it tangy lemon juice, raw mango or tamarind is used. Now there are different spicy chutneys , each varying with the chaat.

Next comes the Khatti Meethi chutney or sonth. This is sweet and tangy at the same time. This chutney too has umpteen variations. Some make this with tamarind, some make with dry mango. To sweeten some use sugar , while some use jaggery, dates too are used in this chutney. In North specially in Delhi one can see bananas , apples in these chutneys. There is a rich version of this called the Shahi Imli Sonth and this version has nuts and raisins. This is best served with Dahi Wadas.

The third chutney is the Lassan ki chutney. This is made with garlic and red chillies.The garlic chutney is more popular in Maharashtra and Gujarat.

There are various toppings on chaats, sev, the deep fried gram vevermicelli ,salad, onions, coriander, pomegranate, beetroot are some of the main toppings.

Also we cannot forget that the chaats vary from state to state. There serving style varys too. Some are traditional chaats while some are innovative ones. In the North one can see Bhalla Papri Chaat, whereas in Maharashtra, it would be Dahi Batata Puri. Oh I can go on and on on this topic but let us come to today's post.

 Chaats from any state ,  have always been my favorite food and I serve them quite often. My fridge is always stacked with all three chutneys,boiled potatoes. The pantry always has sev and some kind of fried breads.

Today I shall be posting the three essentials of chaat. Yes, you guessed right. The chutneys for chaat.

Teekhi chutney
1 cup coriander leaves
2-3 green chillies depending on the variety
1/4 cup mint leaves
Black salt
Juice of 1 lemon
Salt to taste
Blend all ingredients and make a fine paste.

Teekhi Chutney 2
1/2 bunch coriander leaves
2 green chillies
1 small piece ginger
1tbsp Ratlami sev
Juice of 1 lemon
Salt to taste
Blend all ingredients to a fine paste.

Khatti Meethi Imli Ki Chutney
1/2 cup tamarind pulp
1/2 cup sugar / jaggery
Black salt
Salt to taste
1/8 tsp red chilly powder
1/8 tsp garam masala
Pinch asafoetida
Boil the tamarind and sugar or jaggery.
Add both the salts and red chilly powder.
Let it cook till thick and reaches the desired consistency.
Add garam masala and asafoetida.
Let cool, before pouring into a jar.

Ideally you could take a test check, by talking a drop in a bowl. On cooling take the drop between fingers, it should be 2 string consistency.

Lassan ki chutney
10- 12 whole red chillies
10-12 garlic pods
Salt to taste
1 tbsp oil
Few drops water.
Add all ingredients to a blender and make a fine paste.
This paste would be really thick and like a concentrate.
Store in a jar.
When needed, add water to get the desired consistency.

These are some of the pics of one of my Chaat Parties.

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