Call it “Hakka Noodles” or “Chinese Noodles” with Indian twist, it means same for me. One of my all time favourite dish. If go to any buffet or any place where these noodles are in menu, I will never be able to say no, such a big fan 😀
Makhana, also called lotus seeds or fox nuts, is grown in the stagnant water of wetlands, tanks, ponds lakes and ditches. Popular as an ingredient for fasting food, it has immense health benefits too. It is a great snack and at any day roasted makhana will beat popcorn as substitute.
Dahi Vada (दही बड़ा) is a popular Indian snack which is made by soaking vada (fried lentil balls) in yogurt, and topped with chutney and spices like chilli powder and roasted cumin powder. Dahi vada and Holi (festival of colors) has a strong bond in my life. Every Holi my mother used to make Dahi vada to be served for guests who used to come to play Holi at our place. As a kid, it used to give a new dimension to Holi for me. Not sure if I used to wait for Holi more or dahi vada, but I used to thoroughly enjoy the eating dahi vada whilst our faces were smeared with colors. Making dahi vada on holi has been a tradition in my family and what a pleasant surprise the same is the tradition at my in-laws place.
About 2 years ago I posted recipe for bruschetta con funghi, one of pizza express delicacies. Inspired by same, I had tried bruschetta bread with toppings of mushroom and cheese, and I made this again one of those “ready in minutes” starter. This “cheesy mushroom bruschetta” is really simple to make and you can certainly earn brownie points from your guests, as it tastes simply superb! Thanks to the crunchy crust and cheesy topping, it tastes like mine pizza.
Chickpea chat or Chana chaat is a popular street food, especially in northern part of India. You can make this with white chickpeas or fresh green chickpeas, or black chickpeas. I am using these black chickpeas only for one reason that I like it 🙂
Soak chana overnight, and then you can get this protein rich snack ready in minutes. I still remember my childhood days when my mom used to give overnight soaked chickpeas to me and my brother in morning, thanks to its protein content.
How many times you have got papad / poppadam as condiment in a restaurant? A few times, I think the answer would be if you have visited an authentic Indian restaurant. But have you tried masala papad? Masala papad or poppadom is crispy papad fried in oil, topped with onion, tomatoes, coriander leaves, chillies and spices primarily.