Bana Banaya Khana

              Dhokla is a beloved snack from the state of Gujrat from where Indian super Prime Minister Mr. Narendra Modiji belongs. Dhokla can served in breakfast or it can be a tea time snack. Traditional Dhokla is prepared with soaked rice or rice flour and chickpea flour. Then batter is fermented overnight and when batter is ready it gose for steaming in a special Dhokla pot or in any wide pot for 15 - 20 minutes. After pulling this airy light dhokla from steamer, tempering is a final touch to this dish. Before tampering it is cut in bite size pieces. For Tampering oil, green papper, curry leaves, cumin seeds,  mustard seeds , asafoetida (hing) and water is used. some like to add sesame seeds too. this is time consuming traditional dhokla now days people prefer instant things so dhokla can be prepared with sooji (semolina) and chickpeas flour for thr instant recipe. For instant dhokla baking soda and baking powder can be used but that is little tricky so people use fruit sa

At my hometown there is a small bhel vendor sells only bhel called "Appa ki Bhel". He makes best bhel in the whole world. When I was in high school me and my friends use to walk more than couple of kilometres that we could save our pocket money all that for just to dig in Bhel. He is making and selling bhel since British raj means more than 80 years. He still makes bhel and sell it now he has a worker under him his children has join him but people die for when he makes bhel.                  Bhel is street food or can be tea time snack or can be enjoyed mid night while studying, working or watching movies with squad. It is the easiest yet fulfilling snack. It is made with puffed rice, farsan, chopped onions, tomatoes, savory sev, papdi and types of chutneys like tamarind dates chutney, green spicy chutney and garlic chutney for perfect taste. Then bhel is incomplete without cilantro and fine Savory sev. Every state has it's own take on bhel. The base is puffed

            Me and my mom used to enjoy street food a lot. Pani Puri competition, spoon fight for bhel, and specially only eating pattice leaving ragda behind for mumma ;) Eating street food was our personal moment.             Ragda pattice is famous street food dish  from Maharashtra and Gujrat. It is similer like chole tikki from North India.             This dish is made in two parts and later plat together. Ragda is made with yellow dried peas. Pattice is made of potato. What they do on small food trucks or stalls in a big a large sized high hipped platter (Parat) or brass vessel put on a small gas stove

          When I was in school my mom use to give me 5 bucks every Saturday. And I use to spend 3 bucks on Dabeli. The stall vendor is very old now. His stall is near my school and he still sells dabeli. He makes the best dabeli in the whole world. Last year I visited my school and dispite his age he still remember me and my entire batch. I just love dabeli made by him. When I visited him, he blessed me with his secret recipe of making dabeli.            Dabeli literally means pressed, and kutchi means from Kutch region of gujarat. So the basically name itself telling about the region. Tangy, sweet, spicy potato stuffing is stuffed in pav (dinner rolls) with tamarind chutney and mint chutney. Then the pav is roasted on big iron tawa (griddle) with huge spoon of butter. Then it is decorated with masala sing (spiced coated peanut) or roasted peanuts, fresh pomogranet seeds, barik sev and served with lal (red) chutney and meethi (dates and tamarind) chutney. Dabeli is a flavour bomb. Th

         When I was in college I use to enjoy vada pav in just 5 INR, now the price starts from 10 INR. We use to demand and wait for more than 20 minutes for piping hot vada with deep fried green pepper. Not a single day was skip without Vada pav. My husband is Mumbaikar so I am lucky to relish this hot vada pav with my love.                        Vada pav is fast food dish. This Indian burger is from Mumbai, Maharashtra.The dish consists of a deep fried potato dumpling (vada) placed inside a dinner roll (in india it is call as pav) sliced in half. It is generally accompanied with one or more dry and wet chutneys and a deep fried salted green chilli pepper. It is originally a street food very popular in Mumbai. It is also called Bombay burger because it looks like a burger. It is a snack and sometimes a meal as well for our fast Mumbaikars.                   Innovative foodies has come up with variety of vada pav, like chocolate vada pav, churi vada pav, meyo vada pav, Schezwan vad

           Chole puri is popular punjabi breakfast in north India. It is spicy, tangy and heavy dish to be perfect breakfast in busy mornings.             Chole is white chickpeas soaked overnight and after preparation it is served as a greavy. Though the greavy and taste varies from place to place, even every restaurant or roadside stall has its own different taste. Greavy can be thick to semi dry to dry.                Puri is derp fried flat bread, made with wheat flour or all purpose flour. Bhature is also served with chole. But the preparation of bhature is different and time consuming. Bhature is also made with all purpose flour and deep fried. Raita, onion slices and lemon wedges are also served by the side of chole puri. Then a glass of lassi is cheery on the top.           You must have a good appetite to enjoy this dish. One plate of chole puri comes with 2 big sized puri or bhatura and big bowl of chole. And don't forget the lassi.               Chole puri is also popu