Roasted chickpea flavored with garlic, chili and fresh mint makes for a light and nutritional snack to kill that odd hour hunger pang. Scattered on plain yogurt or tossed with salad, layered on toast or just plain, accompanied with a chilled fizzy drink. Either way, it’s addictive and guilt free!
Smooth to the palate with a hint of spice and coconut milk, this humble pumpkin soup gets elevated with toasted quinoa on top. While I always favor soaking slices of crusty bread in my warm bowl of soup, this time I just kept sprinkling crunchy quinoa until I reached to the bottom of the bowl.
We always prefer to plan our trips thoroughly, jot down the places to explore and restaurants to eat. When we visited Mumbai last month, I knew it would be more like a casual trip. I just wanted to relax, savor Mom’s cooking and visit the beach. Arvind had just one thing in his plan, to eat as many vada pav as he could. No kidding! And the plan was quite successful. He had been missing the good authentic version of vada pav for such a long time that I couldn’t blame him for getting all gluttony over it. And Mumbai is the place to indulge on the authentic vada pav.
Crunchy potato fritters topped with chickpea stew, bathed with the famous trio of red and green chutney along with tangy yogurt, topped with raw onions, cilantro and tiny strands of fried chickpea flour batter called sev! And to give that final smack, a pinch of chaat masala is sprinkled at the end. With so many things going on in one plate, Aloo Tikki Chaat should clearly fall under meal category and just not snacks!
Chutney and Pickle play a vital role in Indian cuisine. It can transform any uninteresting meal to quite a pleasant one, tease your palate and boost the flavor. The varieties available are as vast as our country and each state has a favorite! However, there are two types of chutney that, I believe, are most common and serve as a basic starting point. Typically, they are referred as red chutney and green chutney!