Celebrating Passion for Food
Dear readers, for me, there could never be a sight more gratifying than a perfectly puffed Bhaturas. I would go so far and borrow a word from the urban dictionary (don’t go looking for this word in your pocket dictionary)- foodgasmic. Yes, that’s how I feel every time I order that plate of Chole Bhatura and when its brought to my table by the server.
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छोले भटुरे हा पंजाबी खाद्यसंस्कृतीचा भाग असला तरी देशीविदेशी याने आपली ख्याती पसरवली आहे . पंजाबी ढाब्यांची आणि दिल्लीच्या खाऊ गल्लींची शान असलेले हे छोले भटुरे सगळ्यांचे आवडते ! तसे भटुरे हे पुरीच्या कुटुंबातले परंतु हे बनवताना आंबवण्याची( किण्वन ) प्रक्रिया केली जाते . ही एक पूर्ण रासायनिक प्रक्रिया आहे . घरी मात्र भटुरे बनवताना ते ढाब्यांवर मिळतात तसे चवीचे बनत नाहीत, तेलात नीट फुगत नाहीत , अशी बऱ्याच जणांची तक्रार असते . म्हणूनच आजच्या ब्लॉगमध्ये जितक्या आवश्यक टिप्स आहेत तितक्या मी खाली देतेय , नक्की वाचा .
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Pindi Chana or Pindi Chole derives its name from the city of Rawalpindi located in Punjab Province of Pakistan which is more commonly known as Pindi. A Popular street food in Rawalpindi has now established itself firmly on the menus of several dhabas and restaurant in India and Pakistan. It’s a modest dish flavored with powdered and roasted spices and doesn’t call for any elaborate preparation.
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Chana Pulao or Chole Pulao is an interesting recipe that combines plain steamed rice with a flavorfully spiced Chole Masala. It’s a recipe that you must possess in your culinary repertoire to turn the leftover rice lying in your refrigerator into a dish to crave for.
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We all have two choices, recall our sad moments and feel sad or recall our happy moments and feel sadder. I prefer the later one. “Chole Masala” makes me nostalgic. It reminds me of the best days of my life. Ironically, we realize the importance of these best moments only when they have passed.
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Being a food enthusiast, I can lay claim to my share of learnings. One of the major aspect of this learning process has been to expect surprises at most unexpected places. My strong conviction into this philosophy was reaffirmed, when last month we went for a road trip. I enjoy the road trips for the foods that I encounter at different places, and interspersed somewhere in heaps of dishes on the menu, one can find few gem of the recipes.
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Learn in this blog about Flax Seeds- The Indian superfood
Superfood- a relatively new term that has been doing rounds in the circles of foodies and health freaks. Though, officially such term does not find its existence in the parlance of dieticians and nutritionist, it does its job of describing food items or ingredients that hold great nutritional value.
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Learn how to make Laal Mathachi Bhaji- Red Amaranth leaves veg preparation in this blog post. This is a typical Konkani veg preparation, where the simplicity and the flavor of red amaranth leaves is allowed to shine on its own. We have not made use of too many spices so that the flavor of the leaves are not tampered in the dish. Laal Mathachi Bhaji is a dish that is commonly prepared in a Konkani household and typically served with Rice flour/Nachni Bhakri.
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Puran Poli is a traditional and popular Maharashtrian flat sweetbread that is prepared in Maharashtrian households during every major festivities and celebrations.
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Moong Dal Chilla should be your go-to breakfast choice if you are looking to incorporate something that is healthy, rich in nutrients but mustn’t be bland and insipid either-qualities that we have come to associate with weight loss diet. Moong Dal Chilla is one such nutritious option that ticks all the right boxes and must feature prominently in your weight loss regime.
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