Fast Foods.
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Dahi baray (or dahi bhallay) are a popular snack in Pakistan. Especially in the month for Ramadan where they are served for Iftar (the sunset meal when Muslims break their fast) with other items such as fruit chaat, keema samosas, pakoras and chole chaat. They can also be served as a light snack with tea, or as a side with dinner, or as a component to make mix chaat or dahi baray chaat. It is also a common street food snack, with vendors coming up with their unique toppings, and spice mixes.
Dahi baray are made by grinding white lentils into a paste which is then fried to make lentil fritters. The fried lentils are then soaked in luke warm water till soft, and then added into a creamy yoghurt sauce. The soft and pillowy dahi baray are then topped with spices and sauces. The most common spices include roasted and ground cumin powder (bhuna zeera), red chili powder and salt along with a tamarind chutney and green chutney.
Fruit chaat is the Pakistani version of a fruit salad. Seasonal fruits are diced and mixed with sugar, orange juice and chaat masala. It’s a super refreshing sweet, tangy and spicy fruit salad. In Pakistan, fruit chaat is usually eaten for Iftar during the month of Ramadan. Fruits are also healthy and provide much needed nutrition.
The beauty of fruit chaat is that pretty much any fruit can be used to make it. However, it is best made with seasonal fruit, which is why a winter fruit chaat will have a different assortment of ingredients versus a summer fruit chaat. The choice of the fruit used in a fruit chaat depends on the variety of fruits available in your country, as well as personal preference. Traditionally in Pakistan, commonly used fruits are bananas, apples, guavas and grapes. Depending on availability other fruit such as oranges, mangoes, peaches, nectarines, pomegranates, strawberries, kiwifruit, blueberries are also added.
How to make Pakistani fruit chaat?
•Start off with dicing your fruit. It’s best to dice by hand. Avoid using a food processor as that can turn your fruit into fruit mince, which is not the texture you are going for. Cut all fruit roughly the same size. Apples, pears and any other fruit that can oxidize should be sprinkled with lemon juice to stop them from browning. If using bananas, it’s best to add them a few minutes before serving because they can turn soft and mushy.
•Season: Add sugar, chaat masala and orange juice. The quantity of sugar used may need to be adjusted depending on the fruits used. Instead of sugar, honey can also be used. If oranges are in season, use fresh orange juice. Otherwise, bottled orange juice can be used.
•Let the chaat sit: Mix the fruits and spices together, and then let them sit for about 10 minutes, and then serve. This lets the flavors blend together and creates a delicious fruit juice that tastes absolutely delicious.
We were all waiting for some Chaat from the street food vendor. I wasn't dressed quite as fine as these two customers
Excerpt from www.theworlds50best.com/discovery/Establishments/China/Ho...:
Chaat – meaning 'to lick' in Hindi – is located within the glamorous Rosewood Hong Kong hotel and helmed by chef Manav Tuli, who learned his craft in luxury hotels across India and Mauritius. During an extended stint in London, Tuli reopened the acclaimed Tamarind restaurant, which was one of the first Indian restaurants in the UK capital to receive a Michelin star. Chaat’s food is an homage to Indian street food culture, with the team giving popular dishes a modern and imaginative upgrade, along with a menu of cocktails and wines influenced by the spice trade. Think black truffle and chili cheese naan and lobster tikka, or flavourful dishes cooked in one of the restaurant’s three authentic tandoor ovens.
Indian savories are a diverse range of street foods popular across the country, including savory fried snacks like samosas and pakoras, and chaat dishes like Pani Puri and Bhel Puri,
Photographed at the TD Festival of South Asia event in Toronto.
Well clearly I was on the wrong side for the shot but as I was surrounded by the many desi aunties I decided better not to move from my position or else I would have been smacked on the head. Last thing I want to see is mango lassi, pakoras, chaat papri all flying in the air and probably all landing on me...LOL...No desi auntie wants to lose their standing position...I dont have to tell you this but they are one tough group...so best I could do was a rear view shot...better luck next time....kiya karay....the show has to go on !
Excerpt from guide.michelin.com/ca/en/hong-kong-region/hong-kong/resta...:
‘Chaat’ means ‘to lick’ in Hindi, as the food here is so good that you’d have the urge to lick the plate. The new chef continues to deliver a menu that covers classics from all over India, re-imagined with finesse and acumen. The must-try black pepper chicken tikka from the tandoor oven is best enjoyed with its signature cocktails. The food, the fragrant spices in the glass-clad Masala room, and a terrace affording nice harbour views work together to render a feast for all the senses.
Left to Right
Top row: Baked Samosa, Dal Makhani, Kachumber
Middle row: Malai Paneer Tikka, Lehsuni Salmon Tikka and Kasumuj Lamb Chops, Malappuram Fish Curry, Naan
Bottom row: Old Delhi Butter Chicken, Pistachio Kulfi, Popadam
رمضان مبارک
Today is 27th Ramadhan, the most likely date for Lailat-ul Qadr, 'The Night of Power, of Destiny', when fate is laid down for the next twelve months, with the Hazrat Jibril Amin ~Archangel Gabriel descending to the earth to take stock of the world; actually, it falls at the end of Isha namaaz (night prayer) on the night of 26th (last night), up to Fajar namaaz (the pre-dawn prayer) of the 27th, ie. this morning.
[There is one more odd-numbered night left in Ramadhan, the 28th-29th, which may also be considered as Lailat-ul-Qadr, although any one of the five odd numbered nights in the last ten days of Ramadhan might be considered to be this powerful night, but only Rab-ul-Aalameen will know which night that would be.] Ramadhan passes too quickly!
The classic Iftari treats served in every Pakistani home - pakoras with a spicy fruit chaat served with sweet tamarind chutney, mmm... Accompanied by mango milkshake!
I cooked quite alot of food as my sisters and nieces finally came over for a girlie Iftari. Of course, we all over-ate, but I still insisted that they had dinner before they left!
Chaat~Fruit Salad - chick peas, potatoes, onions, green chilli, dhaniya~coriander~cilantro, peaches, apples, pomegranate, pears, grapes (any kind of fruit in fact, though I didn't add the ubiquitous bananas), served with plain yoghurt and sweet tamarind chutney.
>Pakoras - gram flour, salt, red chilli powder, coriander and zeera powder,
spinach, potatoes, onions, tomatoes, green chillies, dhaniya~coriander~cilantro.
Now that it is past midnight, CET, I think we can go for the big reveal! This is a close-up of a tuber belonging to the Arum family; this particular variety is called Colocasia; you might know of it as Taro. You can probably find it in your neighborhood Asian grocery store. Haven't tried it? Here's how you can cook it: boil the tubers whole, like you would potatoes; then peel them and slice them; coat them with your favorite spices - salt-pepper-vinegar or, be adventurous and go for chaat masala or chili and lime (it is alway good to have a little acid when you cook these); shallow fry them till you get a golden brown crust. Enjoy! :-)
Panipuri is a common street snack in several regions of the Indian Subcontinent. In East India, it is known as Phuchhka. It consists of a round, hollow puri, fried crisp and filled with a mixture of flavored water (pani), tamarind chutney, chili, chaat masala, potato, onion and chickpeas.
Panipuri literally means "water bread". Little is known about its origins. The term pani puri is recorded in 1955;and golgappa in 1951.
.............Wikipedia
"Papri" refers to the wafers.A recipe for papdi (as purika) is mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka.
One day I was hungry for cholay.
And so I made it.
And took pictures of it.
And then I ate it.
The End.
Thought For Food: My Favorite Unhealthy Way To Consume Healthy Fruits - IMRAN™ (3D)
Massive bowl of spicy Pakistani Fruit Chaat. Enough said. OK, a bit more. Basically Salt, Red Chili, Paprika, Coriander, Cinnamon, Ginger, Aniseed, Long Pepper, Cumin, Green Cardamom, Black Pepper, Dried Mango Powder, Clove, Carom, Citric Acid, Sugar, Canola Oil, and traces of Sesame, Mustard, and Tree Nuts. Added to large bowl of diced or sliced or single pieces of grapes, mangoes, oranges, peaches, pears, cherries, pineapples, and a whatever you like fruit medley in a syrup with lemon juice.
© 2021 IMRAN™
#IMRAN #fruits #Pakistani #foods #foodie #spicy #FruitChaat #mangoes #grapes #pineapples
Chaat is a savory snacks, typically served at road-side tracks from stalls or food carts in India.The original chaat is a mixture of potato pieces, crisp fried bread Dahi vada,gram and tangy-salty spices, with sour home-made Indian chilli
New Delhi | India | Dec 2014
Chaat is a savory snack, typically served at road-side tracks from stalls or food carts in India, Pakistan, Nepal and Bangladesh. .
Outdoor Portrait of Actress - Anchor Chaitra Vasudevan
" Chaitra Vasudevan is a popular actress and anchor in the Indian television and film industry. She predominantly works in the Kannada television and film industry. She is mainly known for her shows like Recharge and Chaat Street."
Today, despite having become extremely crowded and dilapidated, it still serves as the symbolic heart of metropolitan Delhi. This is where can purchase anything! There are also street joints that sell spicy chaat (snacks) and plenty of restaurants!
Taken during a fair called the "Blind School Mela" in Delhi, which raises money for blind children during the festive season of Diwali. This man was one of the vendors who was selling 'chaat' at this fair.
This shot was very deliberate. When I saw him through these pre-prepared packs (in which they were serving some types of chaat), I thought it would make a great contrast to the portrait I wanted to shoot. He had to blend in perfectly as a part of the background. I waited for him to turn around and look at the camera. I knew I had only one shot because after he got conscious of the fact that he was being shot, he would start smiling - which I didn't want. As things turned out, he looked, I snapped and got what I wanted.
Delhi, India
2005
| Arjun Purkayastha • travel & fine art photography • | Facebook page |
Fruit Chaat - Indian Snack made by a kid in a competition "Cooking without Fire"
The fruit chaat is a type of spiced fruit salad made with slice/ cut fruits. Added to it is Chaat masala and Lime Juice. You may garnish it with mint leaves.
Bhel Puri (pronounced Poori) is a popular snack from north India that falls under the general category of “Chaat"
25-0426 Test-0030 (Leica M11, Thypoch 75F1.4)
Chaat Masala - Different kind of spices are mixed with some fried items.
Location : In a Small Suburb Town Outskirts of Kolkata < West Bengal < India.
Shot at Baghbazar Ghat, Kolkata
To know more about chhat festival, please visit wiki: en.wikipedia.org/wiki/Chhath
Aloo tikki is a indian subcontinent snack made of boiled potatoes, onions and various spices. "Aloo" means potato, and the word "tikki" means a small cutlet or croquette. It is found in almost every chaat shop or stall in Delhi as well as in other parts of India. It is served hot along with saunth, tamarind and coriander-mint sauce, and sometimes yogurt or chick peas.
Snack collection,
Mexico, Taco chips with bell pepper-tomato salsa & guacamole
Mexico, Poblanas rellenos, green peppers filled with goat cheese, avocado, crunched corn, garlic. coriander & batter fried.
Tomato salsa.
India, Murgh Malai Tikka, pieces of chicken cooked in a creamy marinade with yoghurt, cheese, ginger, garlic & chilli, backed-over in a tandoor. Mint chutney & onion rings & lemon
Balkan Region, Beureks, filled with spinach & feta cheese, deep fried, saffron lemon-yoghurt dip, tomato chutney & garlic coriander dip.
Vietnam, Veggie Summer Rolls, vegetables julienne wrapped in rice paper. Sweet & sour garlic shallot dip.
USA, SnackBurger between toasted onion-garlic bun, lettuce, onion, tomato. Skewer with pickled silver onion & cornichon, bbc ketchup.
Chile, Empanaditas de maíz, filled with ground meat, boiled egg, onion, raisins & olive, deep fried, tomato coriander salsa.
India, Hara Bhara Kabab, spinach, potatoes & green peas patties, seasoned with chaat masala powder, dry mango powder, ginger-green chili paste & chickpea flour, pan-fried, tomato chutney & onion rings
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Golgappe or Paani Puri is a very popular Indian Chaat and the paani that is filled in it is what makes it good or bad. Here is a recipe to make Khatta Paani Puri ka Paani at home which you all with love.
Growing up in Pakistan, one was very familiar with the roving individual, the "Bhuttay Walla" (corn seller), roasting corn on charcoal. Carrying his supply on a "thaila", he wandered in various neighborhoods, shouting "bhuttay walla", a so called slogan that made children scamper to buy one.
Once the corn is roasted, chutpata masla such as red chilli powder and chaat masala(a blend of various spices) is added with a nip of of salt and lemon to make your mouth water before digging in your teeth :)
Panipuri is a type of snack from the Indian subcontinent.
It consists of a round, hollow puri, fried crisp and filled with a mixture of flavored water (known as imli pani), tamarind chutney, chili, chaat masala, potato, onion or chickpeas.
Modern chefs, eager to take their culinary expertise to the next level, have come up with interesting variations to the gol gappa like the cucumber panipuri, in which cucumber juice is used to fill up the puris.
...............Wikipedia
2019-06-02_08-03-32
India seems to have many players in many fields. The intrinsic lack of these in the past several hundred years has severely challenged the Indian civilization.
Frankly all old civilizations, bar the Chinese, seem to be caught up in centuries of mental numbness that just does not seem to vanish. These are nations of survival not of leadership in thoughts, words or deeds. Moribund and helpless the tendency to harken to the glorious past is a disease that is obvious under the circumstances.
The internet has now arrived and there is a great leveling. If you can not invent anything new, then borrowing a good idea is as close as you will get to the real thing.
The other day in Delhi there was a street food festival being organized on a great scale. It was a success judging by the numbers that showed up. Much of the success should go to the social media, mostly Facebook. Delhi has been of late described as the "Rape" Capital of India and the whole country as a tottering Rape-ublic that is caught in a vicious grip of unrelenting feudal and misogynist attitudes.
This is for the young generation which over the last 1-2 years seems to be taking control of their and the nation's destiny. The protest subsequent to a heinous rape crime in Delhi has been momentous. This comes after another such widely popular movement against corruption led by Anna Hazare.
Here is a salute for the young ones. May they raise this nation from its eternal slothful slumber.
Have a great 2013
For the record, the subjects here are seen eating Sabu Dana concoction which is hot and fiery. More like a chaat. Sabu Dana is Tapioca pearl and is often eaten in various parts of India.
Dates
Taken on December 15, 2012 at 1.06pm IST (edit)
Posted to Flickr January 3, 2013 at 12.54AM IST (edit)
Exif data
Camera Nikon D300
Exposure 0.002 sec (1/640)
Aperture f/4.0
Focal Length 32 mm
ISO Speed 640
Exposure Bias 0 EV
Flash No Flash
_DSC6045 nef take 2
a very nice chaat-house-ish joint in NE portland. the Timber Press art dept stopped there for lunch on our field trip last week.
Panipuri, also known as Phoochka, Gol Gappa or Gup chup is a very popular spicy street snack in India. It comprises a round, hollow "puri", fried crisp and filled with a watery mixture of tamarind, chili, chaat masala , potato, onion and chickpeas. The name panipuri literally means "water in fried bread".
For more details en.wikipedia.org/wiki/Panipuri