Amriteshwar Pohe Pune : Poha or beaten rice is one of the crowd favorites of the people of Maharashtra. It is eaten as breakfast in the morning and as a snack in the evening. The Amriteshwar hotel in Pune serves the best Pohe in the region. It is served with a wedge of lemon on the side and the hotel is crowded during the meal times.
Wadeshwar Puran Poli Pune : Puran Poli is a dish which originated in Maharashtra. It is a flat – bread which is filled with sweet lentils cooked in jaggery and water. Sometimes spices like cinnamon, cardamom and coconut are added for extra flavoring. The Wadeshwar hotel in Pune serves a delicious version of this dish to the visitors.
Pithla Bhakri With Thecha Pune : I travelled to Pune for my cousin’s marriage and was taken to a tour around the town. I had a chance to taste a dish called the Pithla Bhakri served with Thecha. It is a roti made from bajra flour and pithla which consist of dry besan flour with some added vegetables like coriander. It is served with spicy chilly chutney and onion to enhanced the taste even more.
Its holiday time, a time to cook, hang out with friends and enjoy. Willing to have something spicy, cool and crispy all at once. So just rushed to my food desk and began preparing puchka known as “Gol Gappe” “Paani Puri” across India. This dish is my own state invention an am proud to make it.
Here is the recipe which I had learnt from my Mom. Hope you all enjoy the tasty Gappe this summer.
- Material for Puri
- ¾ cup Rava
- ½ cup water
- ¼ cup all-purpose flour
- ½ litre Oil for deep frying
Material for Pani
- 1 tbsp. – Dried Mango Powder, Tamarind Liquid, Roasted Cumin Seed Powder and Sugar.
- 1tsp. – Black salt, Red Chilli Powder, Coriander Powder.
- ½ tsp. – Black pepper powder.
- ½ tsp. – Black pepper powder.
- 1 cup – Mint Leaves.
- 2tbsp. Lime Juice.
- 1 litre – cold drinking water.
- Pinch of asafoetida.
- Small Ginger piece.
For stuffing the Puri
- Boiled potatoes -4 medium sized.
- Black Gram- 100gms.
- Sprouted Green Moong 100gms.
- 1 finely Chopped Onion.
- Boiled Boondi
- Chat Masala ½ tsp.
Making the Puri:
Mix all-purpose flour +Rava + Water and knead the dough for 5mins. Then cover it with a damp cloth for 30mins.
Take a plastic sheet grease with little oil, knead the dough divide it into 4 equal parts. Take one part and make it like a chapatti.
Keep the chapatti in level not too thin. Then take a circle shape and cut puris out of it. Keep the puris on greased sheet until you fry them, also cover them with damp cloth.
Making the Pani
Make a fine paste using coriander + all the spices listed + little water
Then pour 2 cups of cold water into the paste and blend both together.
Pour the remaining water too, stir them and refrigerate the water.
Prior use add the lime juice and serve with stuffed Puri.
Take potatoes, mash them add little of chat masala and mix it well.
Add boiled black gram, green Moong and Boondi to the potato mix.
Then fill this into the Puri, dip the Puri into the water and garnish it with finely chopped onions.
Enjoy, the spicy gol gappe and let me know your feedback.
Famous Dalwada of Ahmedabad : When we went to Ahmedabad as a part of our college trip, one of the most memorable experiences I had was, tasting the famous dal wada. This savory dish made of dal is fried in hot oil and served simply on a piece of paper. Just the smell made my mouth water.
I am an ardent fan of Chole Puri. I really enjoy devouring morsels of Chana Masala with Puri. Here I wish to share with you a quick and simple recipe for Chana Masala.
- Olive Oil- 1 tbsp
- Yellow Onion- 1 chopped
- Fresh Garlic- 1 tbsp minced
- Fresh Ginger- 1 inch piece minced
- Green Chilli- 1 minced
- Garam Masala- 1 and 1/2 tsp
- Turmeric Powder- ½ tsp
- Coriander Powder- 1 and 1/2 tsp
- Salt- ¾ tsp
- Peeled Tomatoes- 1 can
- Kabuli Chana- 3 cups, cooked, drained and rinsed
- Lemon- for garnishing
- Coriander Leaves- for garnishing
Method Of Preparation
- Heat oil in a medium pan. When the oil is hot, add cumin seeds to the oil. Saute till the cumin seeds are light brown in color.
- Then add ginger, garlic, onion and green chilli and saute. Stir well and cook for roughly five minutes.
- Now add Garam Masala to the pan. You may also add coriander powder, turmeric powder and salt.
- Peel the boiled tomatoes and add it to the pan. Use a spoon to split it. Some chunks of tomatoes can be left to add texture to thedish.
- Add kabuli chana to the pan and raise the temperature. Cook it for around 10 minutes so that the flavors develop properly.
- Once it is done, you may garnish the dish with coriander leaves and lemon wedges.
You can serve the amazing Chole sabji with rice or Puri.
Before we start off our voyage to Jaipur, the first and foremost concern for us was- how much a hotel in Jaipur shall cost?
Though being continuously on a shoestring budget means that you have to keep your expectations grounded all the time during travel, Jaipur surprised us on many accounts. Apart from its awe-inducing sights, Jaipur had another trick up to its sleeve and that was- Aroma Classic Hotel.
Before the trip, my travel-buddies and I had checked upon various sites that were comprised of descriptions over Jaipur hotels but nothing clicked. Though each of us knew- how to survive on a piddley budget while travelling, we had chalked out a non-negotiable list before selecting the ideal hotel for us and surprisingly Aroma Classic ticked them all.
First of all, the location of this hotel is simply amazing. It is approximately 4 KM away from Jaipur railway station, so once we got off from the train; we didn’t face any hassle to reach over there. Thanks to our favorite app for hotel booking, we had booked two deluxe rooms beforehand, but never in our wildest dream imagined such impeccable service that Aroma offered us in reality.
From it convenient location that made it easier for us to visit Hawa Mahal, Jali Wali Masjid and Jaipur Moorti Museum at a stretch to its European style bathrooms; from its superbly helpful travel desk to 24-hour room service, Aroma left no room to complain about and that too- within our modest funds!
Being the sole foodie of the gang, it was my heart’s desire to consume as many authentic Rajasthan dishes as possible during our stay and the spacious, multi-cuisine restaurant of Aroma satiated all my hunger to the fullest.
The Wi-Fi access made it possible, especially for me to indulge into blogging from the comfort of my bed. I was also very impressed to see the amenities presented by Aroma for corporate travelers, so I decided then and there that- post my MS-degree, if I ever go to the entrepreneurial way, I shall host my company’s first annual meeting in hotel Aroma Classic itself.