Traditional Indian Food Contest Entry VIII – Healthy Besan Laddoos!

The Eighth Contestant of Traditional Indian Food Contest is Mrs. Jaya Verma, based at Srinagar. 

Mrs. Jaya Verma, a post-graduate in Economics and worked with MNC before marriage. She gave up her job because of family responsibilities. She is a perfect homemaker and fond of trying new dishes, especially sweet dishes, due to the sweet tooth. Her kids enjoy relishing on her saviors and guests do not forget to woo her for her extraordinary dishes. 
She has shared the recipe of Healthy Besan Laddoos, a mouthwatering sweet dish that you can prepare on special occasions, festivals and good for munching in biting cold. The ingredients will keep you warm.

Healthy Besan Laddoos


Wheat Flour: 250 gms
Besan Flour: 100 gms
Roasted Groundnuts: 100 gms
Roasted White Sesame Seeds: 50 gms
Roasted Flax Seeds: 50 gms
Powdered Gond: 50 gms
Roasted Makhana: 50 gms
Roasted Almonds: 50 gms
Roasted Cashewnuts: 50 gms
Chuwara: 50 gms
Jaggery: 250 gms grated
Ghee: 250 gms
Turmeric pwd.: 1 tbsp.
Pepper pwd.: 1 tbsp.

Grind Gond to a fine powder and keep aside. Grind all the roasted ingredients into coarse powder and keep ready.
Note: Roast all the ingredients separately because different ingredients take different time to roast. You can grind all in one go.

Take heavy bottomed pan or kadhai, heat 200 gms ghee. Add wheat and gram flour and continue to fry on medium flame. See that no lumps are there and it is evenly fried. Keep on flame till it changes colour and it gives a sondhi fragrance. It will take half an hour to get it fried evenly. Add turmeric and pepper powder into the mixture and put off the flame. Add powdered Gond and other roasted ingredients that you have ground coarsely into the hot laddoo mixture so that it mixes well.  Mix evenly so that it is uniform in taste.
Keep this aside and add rest ghee to another pan and add grated jaggery into it. Mix well on low flame. Once the jaggery melts evenly, add it into the laddoo mixture and mix properly. Start making laddoos when the mixture is warm and spread on a ghee smeared plate. You have to make the laddoos while the mixture is warm, else it will not get into shape.
Healthy Laddoos are ready to relish. Pack in an airtight container when it cools off. Relish with your family and friends. This can stay for more than a fortnight and you can prepare this recipe on the eve of festivals. Gear up for forthcoming Ganesha Chathurthi & Durga Puja celebrations with Healthy Laddoos.

Dear Readers, 

Pl post your comment after trying the recipe. Share & care.

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Traditional Indian Food Contest Entry VII – Harabhara Kebabs! #VegetarianCuisine

The seventh contestant of the Traditional Indian Food Contest is Mrs. Ranjana Gaur from Mumbai.
About Ranjana Gaur

Ranjana Gaur is a creative and spiritual person. She has worked with Patna radio Station, Theatre in Mumbai, IPTA plays and Doordarshan as an artist. 
She is an author and her debut book published, based on spiritualism, titled, “Meri Adhyatamik Yatra” and her second book published, “Antar Smridhhi Ki Oar”
She has written about her journey on the path of spiritualism and how she attained. How she guided people to attain following the normal worldly life living among the family and people, without denouncing a normal life.
Upon my request, she agreed to participate in the Traditional Indian Food Contest. She is an all-rounder, trying her hands in all fields of creativity and her video of her culinary skills proves her excellence.
Let’s watch her video and learn how to make the vegetarian dish, 

“HaraBhara Kebab.” 

Try her method and get praised for your culinary skills by your near and dear ones.


Boiled Potatoes
Jeera Powder
Green Chillies
Salt to taste
Garlic paste
Ginger paste
Cooking Oil to sauté.
Cooking Method

Explained by Ranjana Gaur in the embedded video.
You can prepare this delicacy in the monsoons and relish with a cuppa of hot tea and coffee with your loved ones. It will be wonderful to try this cuisine in winters. You can add more green veggies available in winters to heighten the taste and brighten the hues of the Kebabs.
Dear Readers,

Please try the cuisine shared by Mrs. Ranjana Gaur, Mumbai and share your experiences with us.

You can access the recipe on YouTube.

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Traditional Indian Food Contest Entry VI – ATTAKALI #Odissa


  The Sixth Contestant of Traditional Food Contest is Tina Acharya and has shared recipe of State Orissa.   

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About Tina Acharya:

Tina Acharya is an Author of Two Books Hide & Seek, The Game of Life and Songs of a Gypsy Heart. She is a blogger, an amateur photographer and a political and social observer too. Besides an avid reader, music and nature lover and a movie buff, she is a foodie and loves to play badminton. The Recipe Attakali shared by the Blogger Tina Acharya in her own version with a background of the Sweet Dish of Odissa, India. On a safer side I should start it with this disclaimer that I’m not a good cook.  In fact I don’t enjoy cooking also. I manage it anyway at my home. I am a sweet tooth person. In fact I can say I have a sweet craving. I love almost all sweet dishes. The sweet dish I am going to mention here is a very special one. It’s not just one of those sweet dishes but this one is very close to my heart. Before explaining the recipe, let me tell something about why it is special to me. I hail from Odisha where it is said that “Bara Masare Tera Parab” (In Twelve Months, thirteen festivals). It actually means that in Odisha we celebrate lots of festivals. No month goes by without a festival attached to it. Every festival has its own set of rituals and some special delicacies attached to it. In the month of Margashira (eighth Month in the Indian Calendar) every Thursday is celebrated as Day of Worship of Goddess Laxmi as “Margasira Gurubara”. The story is related to Lord Jagannath, Lord Balabhadra and Goddess Laxmi in Puri Jagannath Temple. There are at least four (sometime five) Thursday Falls every year. Almost Same rituals followed for the worship of Goddess Laxmi in all the Thursdays. However the dishes prepared for the Puja sometime differs. The Dish “Attakali also it is called as Gaintha” is a sweet dish specially prepared in these Thursdays only.  However in Odisha, same dish is prepared in a varied way in different places. So The Attakali or Gaintha I’m mentioning here is different from how it is prepared in the central Odisha (Cuttack or Bhubaneswar) (we are basically from south Odisha). It’s a variation of Main Attakali or Gaintha we can say.  Also, my mother prepares it in a bit different way. So I can say it’s a typical home secret dish. That’s why it is special to me as every time I make it at my place, it simply makes me Nostalgic!      Ingredients: Ø Rice flourØ A small bowlful coconut cut into small slicesØ 4-5 black pepperØ 1/2 tsp. roughly ground pepperØ Two clovesØ 2-3 green cardamomØ A small piece of cinnamon.Ø A small piece of gingerØ 7-8 CashewsØ 7-8 AlmondsØ A handful Black Grape Raisins/Or any RaisinsØ A pinch of saltØ 250 ml WaterØ 300 ml Milk For Garnishing: Some Pomegranate seeds and Grated Coconut. Preparation Time: 30 minutes Preparation: 1.   For Rice Flour, take 2/3 cup arwa rice (Sita bhog, Gobindo Bhog or Sona masuri raw rice).  Wash and soak the rice for 2-3 hours. Drain all water and spread on a plate to dry (preferably under the sky or under a fan) for 1-2 hours. 2.   Take the rice in a grinder jar and grind into a smooth powder. Use a sieve to gently sift the flour into a dry plate.  3.    Take 4-5 table spoon rice flour in a bowl and add some water into it to make it a semi thick paste. Keep it aside. 4.   Place a Cooking saucepan on the Gas. Add the water, the cinnamon, cardamom, cloves, peppers and the crushed ginger. Add the sliced Coconut and a pinch of salt. Let the water boil. After five minutes, add cashews and raisins. 5.   After another five minutes, add the grounded pepper. If you want to prepare it with sugar, add 3-4 table spoon of it, if Jaggery add around 50gram to it at this moment. After a minute simmer the Gas and add the semi thick rice flour paste into it with constant stirring. After 2-3 minutes, add Milk and Still it. After 2 minutes, switch of the Gas. 6.   Let it cool for a while. Then garnish it with pomegranate seed and grated coconut.    I remember my mother used to prepare this in a big pot as we were a big family. Still it was not enough for us those days. We would always wait for the next Thursday. And After the completion of month of Margashira, We would again wait for the next year. Normally dry fruits are not added. But my mother used to add it at home. I can say it’s a secret “Family Dessert”  So it’s one of the dish that always makes me Nostalgic, reminds me those days and also reminds me the Mom’s Hand’s taste (though it never matches with it).    

Dear Readers, Please try this exclusive recipe and share your experiences with us.

This dish can be used to prepare as an offering to God during holy festivals as a sweet dish offering.

This recipe and the snaps used with the recipe post is duly submitted by Tina Acharya for sharing on my blog.

We will love to hear from you.


Traditional Indian Food Contest Entry V – Sukhadi!

Shweta Mehta, a holistic Nutritionist, loves to
write about Food & Health posts. She creates new innovative recipes blended
with healthy and tasty components. Her recipe posts can be reached at [email protected].
Let’s hear the recipe of Shweta Mehta in her own version and along with the recipe, she has shared the story behind
the birth of the recipe Sukhadi
and its health benefits.

The Pious Sukhadi

Sukhadi also known as Gol Papdi or Gur Papdi is the only Prasad offered to Shri Ghatakarna Mahavir Dev,
at Mahudi, famous Jain temple. This ancient Jain derasar is one of the most
sacred pilgrim that is nearly 2000 years old. Ghantakarna was a Warrior King
called Tungabhadra in his previous birth. He was the protector of the Satis,
Sadhus, Unfortunate and Devotees from the demons. Because it was this Jain
deity’s favourite, it’s supposed to be very inauspicious to waste even a bit of
Sukhadi. Once Sukhadi is offered to this deity, it is to be consumed and shared
within the temple premises or can be donated to the people around. No pilgrim
is allowed to take it home or out of the premises of the Temple. The Sukhadi
here is the best; I’ve eaten.

In a Guajarati home, this Traditional Sweet is also called as Sukan Ni Sukhadi – as it is considered as an auspicious sweet for
any new beginnings. 

It is often made during Jain Religious festival – Paryushan
or Diwali
. Simple Sweet Homemade Delight
that tastes best when eaten Hot and can be stored in a sealed container at
My Mom occasionally used to fill up my Tiffin box
with a piece of Sukhadi with spicy Sev or roasted Chivda. Sweet and Spicy
combination to snack on for 20 mins recess. As it’s a dry sweet, it’s
convenient to carry without any fuss hence best Travel Food. No wonder she made batches of these for my brother who
worked overseas – yes, this one has Long Shelf Life & is a “Saviour” Food – when you
would not get time to cook food. A small square of this sweet is enough
to keep the hunger pangs at bay for a couple of hours.
I have made this mini platter of Sukhadi to
welcome the lil bundle of Joy in my Family. 
It is made from 3 Simple Kitchen
ingredients – Wheat flour, Jaggery and Ghee {clarified butter}. It is simple
and quick to make. Soft in texture hence simply melts in mouth.
With changing times and to make things
differently – even Sukhadi has been modified by using different flours or
combination and nuts to make it more nutritious and healthy. Herby, I am
sharing the authentic recipe of Sukhadi which was made by my grandma, my mom
and now by me J
Sukhadi Recipe


Wheat Flour – 1/2 cup
Melted Ghee – 1/4 cup
Grated jaggery – 1/2 cup
jaggery or Slice it very finely. There should not be any chunk of it. Grease
a plate with ghee and set aside.
In a Pan, heat ghee and roast the wheat flour on a
medium flame till the colour of wheat flour changes to golden brown and until
you get a nice Aroma. Keep stirring with a spatula to avoid getting burnt. This is the Most important
part or I can say heart of this recipe if perfection in roasting the flour.
Keep the
flame low and add grated jaggery to this and mix well. Mix the jaggery well
with the flour. Switch off the flame immediately to avoid getting your Sukhadi
chewy & hard.
After you
switch off the flame, stir the mixture for a second till jaggery melts
Put this
mixture into the ghee greased plate and level it with the back of spatula or a
flat bowl. Do it quickly while it is hot.
After 5 minutes, cut it into square or diamond
shape using a knife. Leave it aside for 10 minutes.

You can sprinkle few Julienned Almonds/Pistachios or Cashewnut/Apricot
Halves. Store it in a sealed container and Enjoy.
Health Benefits of Sukhadi
 Instant Energy Booster food
after any Sport.
Regain the lost Energy after
or during any illness or febrile condition.
As it is Nutrient densed, it
is best for growing kids.
 It helps to gain Weight and
Strength for Underweight or Malnourished kids.
Healthy Nutrition for Pregnant/Lactating
Moms that gives Satiety.
 It helps to stay warm on cold
and rainy days.
Saturated Fat in ghee helps increase
your absorption of fat-soluble vitamins like vitamins A, D, E, and K.

Dear Readers, please try this recipe at your end and do share your experiences. The pics of recipe is shared by Shweta Mehta, a Food Blogger & a Nutritionist.

We will love to hear from you. 😆😆

Traditional Indian Food Contest Entry IV – Sooji Kakara Pitha!

The Fourth
Contestant of Traditional Indian Food Contest is Payal Jain and has shared
recipe of state Orissa.
Sooji Kakara Pitha

Sooji kakara pitha is a typical Odia dish popular in the state of Orissa. These are mostly prepared during festivals and offered in Puja as an Offering or Prasad. These are delicious and healthy.

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For Outer layer:

1/2 cup semolina/sooji
1 1/4 cup water
1/4 cup sugar
1/2 tsp. cardamom powder
1 tbsp. oil
For Stuffing:

1/2 cup grated fresh coconut
1/4 cup sugar
1/2 tsp. cardamom powder
Oil for frying

Stuffing Preparation:

1. Heat kadhai
2. Add grated coconut, sugar and cardamom powder
3. Fry until sugar melts and the mixture becomes little dry
4. Switch off the flame and keep aside the stuffing
Preparation of Outer layer:

1. In a kadhai add water and sugar, boil it
2. When it starts boiling, add semolina stirring continuously to avoid forming lumps
3. Add oil and cardamom powder
4. Cook this mixture for a minute
5. Remove from flame and keep aside
6. Wait till the dough cools down to room temperature
7. Knead the dough for few seconds to make this soft.
8. Make small balls from the dough, flatten slightly and stuff with the prepared stuffing.
9. Then roll it again to make a ball
10. Make the balls into flat shape in between your palms
11. Heat oil in a kadhai and deep fry the flatten balls on medium flame till it turns golden brown from each side
12. Delicious Kakara Pitha is ready, serve hot or cool.
Readers, please try this recipe and share your experiences with us.
This recipe has been shared by Payal Jain and the attached picture is also shared by her.
We will love to hear from all of you.

Traditional Indian Food Contest Entry III- Rasilie Aamchoori Bhindi Recipe!

The next Contestant
of Traditional Indian Food Contest is Ms. Megha Verma, Bangalore.

Let’s know about Megha in her own version.

Cooking never interested me when I was young. I always wanted to stay away as
much as possible from the kitchen. But thanks to my mom who always used to give me at least 1 percent of the cooking work on the daily basis. This 1 percent gave me an idea about the basics of cooking. After my marriage and kids, I am completely
transformed. Now I love cooking for my family. Their love makes me explore new
dishes. All credit of my culinary skills and recipes goes to my Dear husband
and kids.

Rasilie Aamchoori Bhindi Recipe

This Rasilie
Aamchoori Bhindi recipe is awesome for people who are in love with bhindi. This
recipe is best suited for people whole like to eat bhindi with gravy. This is
also great for people who don’t like tomatoes but still want  tangy bhindi.

Bhindi – Washed,
dried and cut into 1 inch length approximately with a small slit.
Garlic – 10 to 12
cloves of garlic peeled and washed.
Turmeric Powder – 1 tsp.
Coriander Powder – 3 tsp.
Red Chillie Powder –
1 tsp.
Salt – according to taste
Aamchoor Powder – 1 tsp.
Methi seeds – 1/2 tsp.
Oil – 2 tbsp.
Water – 1 bowl
Coriander leaves – Finely diced quarter cup
Cooking Method:
Put 1 spoon oil in a
pan. Heat the oil and put the methi seeds in the oil and let it splutter. Put
the bhindi in the oil and fry for 10 minutes on high flame. In a mixer grinder put
the garlic cloves, dhania powder, haldi powder, salt, chilie powder and little
water and grind it to a fine paste. Heat 1 spoon oil in a pan and put this spice
paste in the oil and fry for 5 minutes until oil separates. Put 1 bowl of water
and fried bhindi in the pan and cook it covered for about 7 to 10 minutes on
midium flame stirring occasionally. Now sprinkle aamchoor powder in the pan and
mix it properly. Garnish it with coriander leaves. Rasilie aamchoori bhindi is
ready to be served with hot chapatis or parathas. 

Dear Readers, please
try this recipe at your end and do share your experiences and liking about this
dish. The pics of recipe is shared by Megha Verma, an amateur blogger.

We will love to hear from you. 😆😆

Traditional Indian Food Contest Entry II- Jaggery Wheat Tortilla By Uttpal Krushna!


Our 2nd Contestant is Uttpal Krushna, more popular as UK to enter Traditional Indian Food Contest held by me.

I am born and brought up in Mumbai, graduated from the Mumbai University, worked in the corporate world for about 20 years before quitting in 2012. Started Full time consultancy in Content management and Food. As a certified nutritionist,  I have helped many stay fit and also work with corporate world from time to time for their Food related content requirements. I run a blog, Fashionable Foodz, which is well known by now. After doing voluntary social service for over 10 years, I decided to start a NGO and in April 2017, being the Real Human came into existence.

Jaggery Wheat Tortilla (Gul Poli)

After winter, the transition of Sun into Zodiac sign Makara (Capricorn) is celebrated with this festival called Makar Sankranti. Almost every year this falls on 14th January as per the English calendar. This is celebrated as Makara Sankranthi in Karnataka, Thai Pongal in Tamil Nadu, Uttarayan in Gujarat, Magh Bihu in Assam, Poush Sangranti in West Bengal, Shishur Saenkraat in Kashmir, Maghi in Punjab, Himachal and Haryana and Makar Sankarnti in other states. Maharashtra celebrates this festival with sweets. One of them is the Tilgul poli or the Gul poli which means Jaggery Wheat Tortilla. This is served to neighbours and friends with the customary salutation, “Tilgul ghya, goad goad bola”, which means “Accept this sweet and be friendly.” It is a wheat-based flat bread filled with sesame seeds and Jaggery. Today we will check out the recipe for the Jaggery wheat Tortilla.

500 Gms Jaggery
1/2 Cup Poppy Seeds
1/2 Cup White Sesame
5 cloves Cardamom
1 Tbsp. Dry Grated coconut
2 1/2 Tbsp. Gram Flour
2 Cup Wheat Flour
2 1/2 Tbsp. Gram Flour
1 Cup All Purpose Flour
Ghee as needed
Oil as required
Cooking Time: 40 mins

Mix Wheat flour, All-purpose flour and Gram flour together.
Add some oil as per need to make a soft Dough ball.
Keep aside.
Grate yellow Jaggery.
Roast the Sesame seeds, Poppy seeds and coconut powder a bit and then grind it.
Fry the remaining gram flour in some Ghee.
Fry well till you get a nice colour to the flour and add the cardamom powder.
Mix the flavoured gram flour in the Jaggery mix and keep aside.
Make small thick round, flat breads from the dough ball of about 3 inch diameter.
Keep a single sheet of the bread and put a small ball of the Jaggery mix in the center of it.
Put another sheet on top and seal from all sides by gently pressing it.
Roll it to make a tortilla.
Heat a pan and place a Tortilla on it.
Flip it once the side visible to you shows puffing.
Flip it to make the other side puff a bit too.
Max time to heat a side should be 30 seconds to ensure even cooking.
The Jaggery Wheat Tortilla tastes best when cold. Give enough cooling period to this dish before consuming.

This is a Festive Recipe and is relished on festivals as well as perfect for cool weather.
Dear Readers,
Please try these recipes and share your comments. We will love to hear from you. 
The Recipe is presented in the words of UK and the snaps are self-clicked and shared by esteemed contributor, UK.

Traditional Indian Food Contest Entry I – Recipes from Kerala

Our First Contestant is Snehalata Jain to enter Traditional Indian Food Contest held by me.

Snehalata Jain is a Microbiologist by profession and has been a lecturer in a degree college for 10 years. After turning to motherhood, she changed her profession to social media marketing and  now she is a Lifestyle Blogger whose interests is more towards travel, food and parenting. But she writes what her heart says. Do check her blog here.

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Unique Traditional Recipes Kerala

Kappa (Tapioca)

Fresh Tapioca (Kappa) – 1 kg or 2.2 lbs. approx.
Grated Coconut – 1 cup
Shallots or Red onions – 2 small
Green Chillies – 2 or add according to taste
Fresh Curry Leaves – 5-10 leaves
Fresh Spring Garlic – 4 big cloves
Turmeric Powder – 2 tsp.
Salt – according to taste
Water –as required for boiling Tapioca (Kappa)
Preparation Method
Always use Fresh Tapioca, because it tastes better. Remove the outer brown skin as well as the inner pink skin. Chop the edges and cut it into medium-sized pieces. Wash it nicely till it is thoroughly cleaned. Boil the tapioca pieces in plenty of water along with salt and a 1/4 tsp. turmeric until tender.  It’s like Arbi or sweet potatoes if you know. This will take cooking time at least 10-20 minutes depending on starch the tapioca contains.  Never overcook the tapioca, it will be very soggy and lose crunchiness. Drain the water thoroughly and keep the tapioca pieces aside. Don’t throw the stock. Prepare a paste of coconut, shallots, green chillies, garlic, a few of the curry leaves and 1/2 tsp. turmeric powder to form a coarse paste. To the same pan used for boiling the Tapioca, add the cooked tapioca pieces, coconut mixture, remaining curry leaves. Cover and cook for 3-4 minutes on low heat. If it appears dry, add a few tablespoons of the reserved stock water. Remove lid and mix everything thoroughly. Add salt according to taste. Mash the pieces thoroughly using the back of a wooden spatula but I prefer leaving a few chunks to bite to give a crunchy taste. It’s good for carrying in tiffins on work or get together and one of the favourite savoury relished by people of Kerala. Here non- vegetarian, people relish with a dry chutney prepared using red chilly n dry fish powder, but since we are vegetarians we eat without any chutneys or veg. chutneys.


Beetroot- 2
Hung curd – ½ cup
Preparation Method:

Take beetroot, boil and remove the skin. Grind it to a fine juice. Filter the juice contents through a sieve. Now add hung curd and mash it nicely to get smooth flowing consistency. Add salt and sugar as per taste. Splutter jeera, mustard seeds and red chili in a tbsp. of oil, and treat the beetroot raita with it. Serve with daily food. It’s like a raita, which is full of iron and calcium. Simple in preparation, healthy, tangy and tasty in taste.
Dear Readers,
Please try these recipes and do share your comments. We will love to hear from you. The snaps is clicked shared by our contestant Snehalata Jain.

See You Soon!

Unbeatable Blues!

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Sure, Life is Unpredictable. You plan something and something else turns up instantaneously. It is not always, but yes, it is at times. God adores to test our endurance power and watch our spontaneous expressions and reactions.

Same happened with me in last few months.

Life was going as smooth as it should be, I was busy with my tasks and writing, along with my roller coaster life.

I explored Food Contest for my Blog, shared with my friends, well-wishers, and bloggers. Used resources to maximum in my social circles and platforms.
Idea was big, it appeared to me interesting and bright, and so I called for a Food Contest, the Traditional Indian Dishes. Direct motive behind this was that that if I receive a good number of Indian cuisine from different parts of our country, then I would go for e-book publishing and paperback publishing.
I have keen interest to revive old delicious dishes, which were cooked by our “Daadi Maa” and “Naani Maa” which have now totally disappeared from the scene. Reason is nowadays, most of the people don’t love cooking, and they just cook because they don’t have any option. The crowd that has option have started employing a cook and the cook is so professional that she delivers her duty, so the essence of culinary treat is missing. I want to revive and enjoy each home-cooked morsel with Indian spices and groceries.
I did receive number of entries but not in huge numbers as I had expected. I wanted to tap the entire Indian market and squeeze most of it, few people wanted but due to their own commitments, many could not participate.
I was ready to post on my blog everyday under the heading, Food but God embarked another plan for me.

I had to participate in the initiation of shifting of my sister from Mumbai to Ahmedabad.
People can understand the blues of shifting and our unique gifted family added more to the crisis.
Father suffering from Parkinson, sister affected by cerebral palsy and old aged mother, all require good amount of care. Thank God, all siblings arrived to care of their needs.
The whole situation became grim in absence of efficient workers to attend to the disabled, suffering and old. Literally, how months passed, I could not figure out and could not zero in on my target of posting Indian cuisines, received participants.
As I was trying to wean out myself from the settling situation, another blow shattered my thought-process.
My better half fractured his patella and within 12 hours, I reported back to Patna…high unexpected air-fare expenditure n lot of botheration’s pierced my mind. Thankfully, by grace of God, it wasn’t a severe blow but still it was a matter of concern as he fractured his leg for the fifth time in 5 decades of life.
Orthopedic advised plaster and rest for six weeks. For whole six weeks and after, I was glued to him. It wasn’t his demand but you cannot ignore. It was tough for him to spend more than a month within the four walls of home, he felt exiled.
Anyhow…time passed peacefully.
Now, I have ruled out time for myself and ready to roll the recipes one after another from tomorrow. Planning to post every alternate day, so that my readers don’t have to rush.
I took time to publish, now you take your time.
I sincerely apologize to the contributors, who took so much of pain and interest to gather recipes.

The scenario was out of my control or you can say that God had his own plans…we, mere puppets cannot move a bit without his nod.

Let’s drop the grudges and anguishes and give blogging journey a new start.

Readers, you all are my lifeline. Always be there for me so that I can bring loads of surprises for you in coming time.

Fantastico Street Snacks of North India!

Image Source: here

The mouth-watering fantastico street snacks or foods with which
you can smack your taste buds easily at road side stalls without losing much
penny, more of a common man food. These snacks are served in restaurants too
but the street side vendor’s pulls maximum crowd doing brisk business. It’s not
that hygienic everyone is aware of but its
tastes titillates the taste buds and the crowd gathered at the stalls
speaks volumes of its fame among people and the impact on pockets is minimal within the reach of a commoner. The
details are as under. I am sure after reading, you will be tempted to
navigate in any of the stalls nearby….mouth-watering snacks and smack your
tongue around.

Image Source: here

 The topper
of the list is Samosa: A triangular stuff stuffed with masala flavoured mashed
potatoes deep fried in oil. You will get at every nukkad shop in the early
evenings and hot Samosa is preferred. Fantastico evening refreshment of
North India is Samosa, normally you will find frying at every corners in the
evening time. Even if you drop in at someone’s place randomly, you are sure to
be served with hot & crispy samosas & tea. Studies say that it is high
in cholesterol but who cares when it comes to the taste of the tongue.

                                             Image Source: here

Panipuri or Golgappa: Panipuri or golgappa, is a
street snack. Preparation of refined wheat and semolina, shaped as round,
hollow puri, crisp fried and served with a mixture of spicy tamarind water,
chilli, chaat masala, potato, onion and chickpeas. Round the corners, you will
find numbers of road side stalls selling Panipuri and a good crowd waiting for
their turn. It is a top running item in evening snacks. Once, it was famous in
womenfolk’s but now you will find men of all groups savouring Golgappa’s. There
are stalls who sell a good lot of Panipuri two to three hours. They do a brisk

                                                         Image Source: here

is a mixture of potato pieces, gram or
chickpeas and tangy-salty spices, with sour home-made chutneys, curds & hot spices. There are
varieties of Chaat, the common variant, samosa chaat, papri chaat, mixed chat
etc. It is garnished awfully and is served hot and the people love eating chat
especially the young fellows. Sometimes, it is a dating ground for the perky

                                                               Image Source: here

 Litti Chokha
is a wholesome treat made of wheat and sattu (powdered gram) formed into balls with spices, cooked
on medium lit charcoal and then filled with ghee
and Chokha is mashed preparation of boiled potatoes and roasted round
brinjals. The taste is superb. It is one of the famous food of Bihar and has
gained popularity worldwide. This dish was not famous with road side stalls but
now with its gaining popularity, numerous stalls have come up in different
localities and the vendors make lot of money selling litti-chokha. The
preparation is cumbersome and in fast life and disintegrating families, people
don’t find time to prepare so they visit these stalls to relish the taste. 

(Litti recipe:

These refreshments are
savoured in evenings while strolling out with friends and families and often a
meeting place or dating ground for teenagers…wink wink, spicing friendship with
hot, tangy and spicy mouth-watering snacks smacking your tongue around…smack
smack. Senior citizens too are found navigating
down the street lanes during evening walk hours and hopping around the stalls to
tickle their taste buds after having served simple healthy foods at home to
control sugar level or maintain lipid profile balance…Awww…if spotted they too
turn around feigning & shielding themselves giving flimsy excuses like
teenagers caught dating…


The vendors do a brisk
business with these savouries and enjoy peppy chit chat of the crowds and it’s
a major gossip ground to discuss politics, films, peppy music and much more that you cannot think of till you are one
of the participants and peppy songs are played loudly adding life & spark
to the crowd.

This blog post is inspired by the blogging marathon hosted on IndiBlogger for the launch of the#Fantastico Zica from Tata Motors. You can apply for a test drive of the hatchback Zica today.

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