Samosa @ Tasty Tongues PUNE

A Samosa...@ Tasty Tongues (Pune)
There Are N number of Chaat Outlets in Pune that Swears By Authentic North Indian Chaat... But None actually meets the taste...
Finally Found One..........More than Meets the tongue..:-)

Also Have a Look at the Potato Stuffing….Was just PERFECT …..

Perfect for a reason………
Have a look at it…..It Looked Perfect….(Until I tasted….and after having the first bite itself I was convinced…I had never eaten a better samosa then this in Pune),
It was Not only Hot and Crisp…But the chutney with which it was served  …that is the green chutney and red chutney…..they Perfectly balanced the taste…
And the Potato Stuffing….Tasted great, awesome....I say perfect is the Word ...
All in All it  was Amazing…………J

If You Happen to Love Samosas ……Must Visit!!!..........i am sure you wont regret J
Tasty Samosa`s from Tasty Tongues.........

So Far So Good...........

Amla Appetizer (Sun dried salted Indian Gooseberry)- My Mom`s Recipe

Amla Supari…. Or should we say Amla Appetizer ??

It was my Childhood Favourite and ….. Still is J

Amla is one of the best sources of natural vitamin C. It contains 20 times more vitamin C than an orange. Even when it is dried, or baked, it contains tannins, which prevent loss of vitamin C.

Vitamin C, an anti-oxidant, fights free radicals, which cause many chronic and grave diseases like arthritis, high blood pressure, heart problems, Alzheimer's, cancer, and so on. Vitamin C is also required for our body's natural defences and healing mechanisms.

Long lasting and digestive Amla supari is Good appetizer, mouth freshener. And the best part is taste remains same from beginning to end.

Ingredients-
1 Kg Big Amla`s (Indian Gooseberry)

2-3 tsp Rock Salt ( or as per taste)

Lots of sunlight for 4-5 days

Method-

Wash the amla`s thoroughly…(to remove any impurities)….and then Wipe dry them….

Cut the amla into 4 portions discarding the centre seed portion….

Then make  thin slices out of them ….
Sprinkle  rock salt all over the sliced Amla`s  and mix them well….then spread them over steel plates ,....No need to grease….

 ( I am not very fond of polythene sheets, / Plastics…You never know how they might be reacting with the Sunlight..hence Steel)…..

Cover the Amla Plates with thin Cotton /cheese cloth….and let them Dry in Sun for 4-5 days (until fully dry and crisp)…Gives it a long shelf life…of 6 months or more J

Why Rocksalt???..... According to Ayurveda Rock salt  is healthiest - it is known to be cooling, anti- acidic, anti-bilious, anti-phlegmatic, carminative and digestive.

This is my Mom`s recipe (No Wonder its so close to my Heart) and it’s the best J., beats all the commercially available stuff……

Its not just the Recipe….But the Amla Supari that You can see in the pic… Is also Made by MOM J

Sundried Salted Amla`s…………………………Undeniably Delicious J

If you Drink Water After eating amla …it will taste sweet J

The recipe with the best pic goes to Poonam from Kishmeesh for Keri Kee Laungee (Raw Mango Curry)

Thankyou Richa (from Ambrosia ).... I am Super Excited...... 


Its Just been Few Days .... I won Best Food Shot  for Khatta -Meetha Karela.  .... and now one more coming my way .... I am Celebrating :-)

You May Read the Recipe Here........


I must Confess-
I have been told N number of times that i must first learn how to hold a Camera (which i have been Ignoring)...As soon as i pull out the Camera..i Go Zoooooom....Click ..click... click~
No Wonder Folks Back Home are up on their Toes..as i pull out the camera.... They feel its in the most Unsafe Hands


I guess...Its time that i get little serious and read the Manual and know all the functions.....

Crunchy Breakfast..................

A Simple Blend of Crunchy Corn Flakes......with Hot Milk (with sugar)....and lotsa Bournvita / Chocolate powder :-)


Simple Cereal with Big Taste......You Just can`t beat the Classics...((((Kellogs knows that well.....))))

Smile and the World Smiles with you..................

                                       

.................Shared from Facebook :-)

I Won `The Best Food Shot`......

Hurrayyyyyyyyy................... I won the Best Food shot .... For  Khatta Meetha Karela....!!

This Online contest was Held By Food Enthusiasts of Delhi from 28 Nov- 5 Dec.


This Picture would be featuring as the profile pic of FED page for atleast 1 week


Khatta Meetha Karela.....(((Got the Maximum Likes and Comments...))))........


The Recipe is Posted Here...... Click to Read....


Thankyou :-)

Paneer...............

HOMEMADE   PANEER...................Coming up..

Vegetable Pulao............

Ingredients-

One cup Basmati rice cleaned and soaked in water for 20 mins

2-3 tbsp Ghee

7-8 black peppers

2 cloves

2 bay leaves (Tejpatta)

2 cinnamon sticks

1 onion chopped finely

½ cup Mix Vegetables finely chopped ( carrot , potato, green peas ,red, yellow and green capsicum, French beans , cauliflower,  fresh corn  etc)

1 green chilly chopped finely

5-6 curry leaves

1 tsp cumin seeds

Salt to taste

Handful cashew nuts and raisins (optional)…

Cilantro leaves – chopped (to garnish)

Method-

1)   Heat the Ghee in a pressure cooker, and add cumin seeds, cinnamon, cloves, blackpepper, bay leaves, sauté for 10 seconds and then add curry leaves and green chillies, sauté for few more seconds and add the chopped onions and sauté till golden brown colour.

2)   Now add mixed vegetables ( In this recipe I have used potatoes, carrots and green peas only, you may add more vegetables like fresh corn, baby corn, yellow, green and red capsicum, French beans, cauliflower etc…..Just go ahead with whatever you have in your pantry) and cook for 3-4 minutes.

3)   Now add rice (drain water from soaked rice) and sauté for 2-3 mins, and then add salt and water ( 1 and ½ cups) and mix well

4)   Now close the cooker and bring to full pressure on high heat, after one whistle reduce the heat (low flame)…and let stay for 2-3 minutes.

5)   Then switch off the flame and allow to cool naturally..

6)   Once cooled , open the cooker and mix the pulao gently , garnish with chopped coriander  leaves and serve with Raita and papad J

Roasted Jackfruit Seeds.......

ROASTED JACKFRUIT SEEDS-

Seeds from ripe fruits are edible…

Jackfruit seeds are a very tasty and nutritious snack. They have a milky, sweet taste.

In many parts of India, roasted salted seed is eaten and considered a delicacy.

To roast these seeds…take these seeds in a cast iron pan (or a Tawa also works well)… and on low flame dry roast it ..until the seeds pop out their skin. A Tsp of oil can be added while roasting,…but I just dry roasted!

Boiled Jackfruit seeds can be used as an alternative to potatoes. Jackfruit seeds, which appeal to all tastes, may be boiled (boil in salted water for about 25 minutes or 2 whistles in pressure cooker) or roasted and eaten .

They can also be included in curried dishes, or added to chutneys.,

Roasted, dried seeds are ground to make flour which is blended with wheat flour for baking.

Vietnamese Boiled Jackfruit Seeds are also known as Hot Mit Luoc