Awesome pure vegetarian food and great ambiance at Govinda’s at ISKCON Temple, Sant Nagar, Delhi 🙂
For those who’ve ever been to the Malviya Nagar Metro Station, Delhi.. here’s 5 minutes with the Chaat Waala there 🙂 Alloo Chaat, Tikki, Burger and lots more 🙂
Shakarkandi (शकरकंदी) : The Taste of Delhi Winters !!
A candid video glimpse of our “Shakarkandi” break with friends at work 🙂
Some awesome folks at my workplace got together to cook some simple yet interesting dishes..put up food stalls..and the fund collections went for charity 🙂 We even invited a ‘shakarkandi‘ (roasted sweet-potatoes) wala to host his stall within the office premises…and ofcourse we all pretended to be food-show TV anchors while tasting the food 🙂 Was fun to be kiddish amidst tough office deadlines..and for a noble cause… all in good taste! Here’s a quick glance at the experience! 🙂
The flavors of Old Delhi..in half a minute!!
Coming Soon : ZAIKA-e-SHAHJAHANABAD .. here’s a quick glance at WHAT’s COOKING
Some moments captured on the camera..while we prepared some Indianized Macaroni 🙂 Might prove to be a visual recipe for some..and for other..simple tasty fun 🙂
Was fun making these..and even greater fun to eat these awesome laddoos 🙂 Am trying to scribble a quick recipe below:
- 1kg aatta
- 800gm powdered sugar
- 750gm (or around 1lt.) ghee/refined oil for frying dry fruits and roasting the aatta (aataa bhoon-ne ke liye)
- 400gm safed til
- 150gm magaj (kharbooje/ tarbooje ke beej)
- almonds, cashew nuts – 150gm each
- 200gm kishmish
- 100gm makhana
Quick meanings of Hindi names used above:
Aataa = wheat fluor
Ghee = commonly used Indian clarified butter;
Safed Til = white sesame seeds
Magaj = dried seeds of melon and water-melon
Kishmish = raisins
Makhana = Euryale ferox (foxnut)
- in a dry frying pan, roast the safed til.
- grind (dardara/mota) around 300gm of the roasted til in a mixer/grinder to make a paste with coarse granules (not a fine smooth paste). Keep aside around 100gm of the roasted til for adding to the mixture later.
- heat refined oil/ghee for frying the almonds and cashew-nuts.
- crush the fried almonds and cashew-nuts after they cool down a bit.
- also fry the magaj in heated oil
- roast (not deep fry) the makhana using very small amount of oil.
- crush the roasted makhana
- heat 200gm ghee and 300gm refined oil. (The ghee helps in binding the mixture for making laddoos)
- add the aatta in the heated ghee/oil. Cook on a medium flame constantly mixing the contents well thoroughly..till the color of the mix deepens and a mild fragrance of the cooked mix rises. (Medium flame pe aataa achhe se bhunein. Jab sondhi khushbu aane lage aur aate ka rang badal jaae to aata ready hai.)
- once the aataa cools down a bit, properly mix with it all the other ingredients (kishmish, crushed dry fruits, crushed makhana, safed til (crushed as well as whole), fried magaj, powdered sugar). Sugar can be added as per taste.
- make small laddoos picking small portions of the mix in your palms
Enjoy… MERRY CHRISTMAS 🙂 Here’s a special Christmas Greeting from our musical kitchen 🙂 Cheers!