#farsaan

[vijayfoods]

Mixture Recipe | Farsaan | Mixtur Namkeen | Chivda Namkeen 

Video Credit : poojaga_food

[6tannn]

Call 9827630630 for all india delivery of Ratlami sev #indori #namkeen #farsaan #ratlamisev (at Mr.bhel) https://www.instagram.com/p/CJghp-Asdie/?igshid=9h8bgoigiji3

[katyworld09]

#day37 #lockdown Aaj hai misal pav, khao peeyo aur sojao🤤🤤 . . . . . . . . #katy_world09 #misalpav #misal #mamledarmisal #bedekarmisal #misal #pav #farsaan #lunch #myplate #onmyplate #nomnomnom #likemyfood #foodiesaroundtheworld #foodpics #foodpage #foodlife #foodilicious #mumbaistreetfood #streetfoodindia #streetfoods #mykitchenstories #myhappyplace #pavbhaji #bhajipav #bun #bunpav #foodmaniacs #wowfood (at Paris, France) https://www.instagram.com/p/B_NyTyfj5vM/?igshid=1jm2v0f5gcsi7

[foodloosein]

Mum has been on a spree of making me things that I have never had before. My parents have the habit of having something Namkeen while having their tea. So they had gone out to shop but was disgusted by the sight of a vendor taking out the Namkeen by his bare hands! Hence she made something intrinsic to the Konginis of Kerala, Phova Ukkeri. Phova in Konkani means Poha aka beaten rice flakes. While the rest of the Saraswats call it upkari, the Kerala Konkanis call it Ukkeri and you will know why when you eat it , it uses a distinct Kerala thing, the puffed up Pappadom. The poha is deep-fried to resemble corn flakes. This is then tossed with some sev, Kara boondi, peanuts, fried Chillies, peanuts , curry leaves and Coconut slivers with a sprinkling of chilli & asafoetida powder with a touch of sugar ( optional). So unique & so addictive ! I think @n.sadashiv & @rajathrkamath will approve this one 😁 #konkani #namkeen #vegansnacks #glutenfreefoods #farsaan #kongini #mixture #michelinstar #vegetariansofinstagram #vegansofinstagram #plantbasedfoods #gsb #saraswat #homemadefood #chaayakadi (at Gurgaon, Haryana) https://www.instagram.com/p/B5XyR7yFIvc/?igshid=s5zfdblc82qe

[abhilasha05]

Gujarati Food

Gujarati food originated from Gujarat, the western coastline state of India, often referred to as "Jewel of Western India". Although the long coastline ensures huge variety of seafood, the influence of Jain culture and philosophy makes the region a predominantly vegetarian barring some communities who incorporate non-vegetarian items such as goat, chicken, eggs and seafood in their platter. Gujarati cuisines are not only varied and lip smacking but also high in nutritional value. Different cooking styles and combination of spices are incorporated in preparing different dishes marking uniqueness of each. Traditionally a Gujarati thali comprise of rotli, kadhi or dal, rice, and shaak/sabzi. Some of the dishes are stir fred, while others are boiled. Gujarati food is more often served on a silver platter. Gujaratis use a combination of different spices and flavours to cook their meals and this is what makes their food truly exotic. People in Gujarat eat one or the other type of curry along with rice and roti in almost every meal. Gujarati dishes usually have a very subtle taste that makes it truly distinct from other Indian cuisines. Most of the Gujarati dishes are sweet, while others have a quite larger concentration of sugar as compared to salt and spices. Sometimes, jaggery is used as an alternative to sugar.

Traditional Gujarati Thali

The Gujarati thali has garnered much fame not only outside the Gujarati diaspora but also beyond the national boundary.  A typical Gujarati thali served as lunch or dinner in households and restaurants consists of an array of selective dishes arranged in a thali or plate. The platter usually consists of rotli or chapatti that is homemade bread; rice; a shaak/sabzi, that is a sweet or spicy dish prepared out of varied combinations of vegetables and spices; and either dal (lentils) or kadhi, a thick gravy made of chickpea flour, yogurt and vegetable fritters known as pakoras. A farsaan (snacks item) such as pathra, dhokla and samosa among others; a dish made of whole beans or pulses; a sweet dish or mishthaan such as jalebi and mohanthal also find place in the platter.    

While the daily meal of the Gujaratis prepared in households which they often refer as dal-bhat-rotli-saak remains simple, special occasions or festivals witness dozens of items in a Gujarati thali including a variety of farsans and mithais or sweet dishes, adhering strictly to the dietary rules regarding combinations of items to be served. For instance when kadhi is served, a dal preparation like mug ni dal or vaal is also served in the platter. The sweet dish for this particular platter would be items like shrikhand or doodhpak that is the ones based on milk or yogurt, but raita although made of yogurt would not compliment such a thali. Sweets like ladoo or lapsi that are wheat-based would find place in festive meals that are dal based.

The varied dishes that can be served in a Gujarati Thali include items like steamed basmati rice; chapati; Gujarati khatti mithi daal that is lentil sweet and sour in taste; bhakhri, a round flat unleavened homemade bread crispy and thicker than rotli; badshahi khichdi, a preparation made of rice and lentils (dal); undhiyu that is a preparation of mixed vegetable cooked with paste of spinach; ringana methi nu shak, eggplant or aubergine prepared with methi or fenugreek leaves; aloo rasila, a thin curry made of potato and tomato; and bhindi sambhariya, that is a ladyfingers curry among others complimented with kachumber salad comprising of freshly chopped cucumbers, tomatoes and onions dressed with curd or vinegar and a varied range of chutneys that is sauces or dips made out of different ingredients.

Distinct Features of Gujarati Food

Gujarati cuisines vary in flavour and other aspects with different regions; the most distinct being the ones from Surat, Kachchh, Kathiawad and North Gujarat. Tastes also differ according to choice and preference of families. A bent towards sweeter taste is quite palpable from many of the popular dishes of the region. Traditionally sugar or jaggery is used in preparing some vegetable items and dal which give them a more sweet flavour and offsets the otherwise insipid vegetables. Again some of the dishes taste spicy, salty and sweet at the same time. As the region remains quite hot and dry in summers with temperature soaring to around 50 °C, ingredients like lemon, tomatoes, salt and sugar are used commonly in preparing different dishes to avoid dehydration. The cooking style of Gujarati food is also quite unique. While some dishes are stir fried other are steam-cooked with the vegetables along with spices or dal being boiled and then vaghar (Chaunk) is added to it to enhance flavour of the dish. Vaghar is a cooking technique where depending on the dish a specific combination of whole spices and sometimes other ingredients are fried in ghee or oil following which these ingredients along with the oil is poured in the boiled vegetables or dal. One of the staples of the region is khichdi prepared out of rice and lentils and served with items like pickles and chaas or buttermilk, a yogurt based drink quite popular in different parts of India.

Cuisines of the populace vary round the year with availability of different seasonal vegetables and fruits. For instance, during the summer when mangoes are available, the traditional Gujarati dish ‘Keri no Ras’ or Aamras usually dominates a Gujarati platter. This dish, which is generally savoured with rotli or pooris, (unleavened roundish deep-fried homemade bread) comprises of sugared fresh mango pulp.

There is a custom of consuming moong dal on Wednesdays in many Gujarati families. Gujaratis also have the habit of keeping fast regularly with their diet being restricted to dried fruits, nuts and milk. In recent times, the populace has shown a knack towards more fried and spicy items. Although predominantly a vegetarian state, some of the communities consume non-vegetarian items like fish, chicken and eggs. For instance the Kharwa community developed a style of cooking that comprise of fresh as well as dried fish. Some of the seafood usually consumed includes prawns, lobster, pomfrets, crabs and khandwas among others. Many new recipes have emerged from a blend of Gujarati and Western cuisines courtesy modern chefs.  

Commonly Used Spices & Seasonings

Spices play a pivotal role in most of the Gujarati dishes. The spices and seasonings commonly used in preparing Gujarati cuisines includes hardar or havej (turmeric powder), elaichi (cardamom), jeeru (cumin), kothmir (coriander), aambli or aamli (tamarind), kesar (saffron), god (jaggery), kokum (garcinia indica), methi (fenugreek seeds and leaves), pudina (mint), hing (asafoetida), laving (cloves), soonth (ginger powder), lal marchu (cayenne pepper), chaat masala, mitho limbdo (curry leaves), lilu marchu (green chilli) and garam masala ( a combination of spices roasted and powdered). Traditional mixes of different spices used in preparing different Gujarati items are considered to expedite digestion. Again some of the spices or combination of spices are avoided or used in lesser proportions during summer months such as Garam masala and its components.      

A sneak Peak at the Different Items of a Meal

Bhat (Rice)

Rice forms an integral part of a Gujarati thali, however its form may vary. It can be plain rice; a Khatta-mittha bhat that is a rice preparation boiled with spices and potato having a sweet and sour taste complimented with lemon peel; a biranj that is rice seasoned with sugar, dried fruits and saffron; a pulao where rice is prepared with vegetables, and khichdi. A rice pudding called doodhpak prepared by boiling rice with sugar and milk and seasoned with saffron, cardamom, almonds, cashews and raisins usually forms part of dessert in a thali.

[behungryforever]

10 Gujarati Farsaan Recipes (In Hindi) To Pair With Your Monsoon Chai

10 Gujarati Farsaan Recipes (In Hindi) To Pair With Your Monsoon Chai

The monsoon showers bring with them a blanket of pleasantness and a bounty of reasons to kick back and chill. Apart from the odd hours that we’re honking our way through the traffic, there really isn’t any part of the day where you can’t find the time to enjoy a hot cup of tea (or coffee). And what pairs best with this quintessential Indian elixir? Snacks, of course! So this monsoon, join us as…

[kajolseo-blog]

5 Drool-Worthy Must Try Gujarati Dishes

Kadhi – Staple in Every HouseholdDo you remember the famous dialogue of Kareena Kapoor from the movie 3 Idiots? ‘Tum Gujarati log ka khana itna khatarnaak kyu hota hai? Dhokla, fafda, handva, thepla.. aise lagta hai jaise koi missiles hai.’ Even though Gujarati dishes sound like missiles, they are, however, very tasty and yummy for taste buds. Gujarati cuisine, primarily vegetarian, is one of most known and oldest culinary treasures of India. Gujarati dishes not only comprises of dhokla, kakhra and fafda, but it also comprises of drool-worthy Gujarati and Kathiyawadi thali with their own uniqueness.

Below is the list of Gujarati Dishes you absolutely should not miss:

Dhebra - A snack every Gujarati yearns for!

All Gujarati trips are incomplete without this healthy snack. These dhebra, also called methi ka theplas, are made with a mixture of gram and whole wheat flour with fresh fenugreek leaves (methi) and spices. This is often served with yogurt or pickle.

Khandvi – Much Loved Snack

Khandvi, also known as Dahivadi, is a delectable Gujarati snack made with gram flour that is rolled up with buttermilk. It is often sautéed with spices & sesame seeds and garnished with curry leaves or coriander.

Undhiyu – King of Gujarati Dishes

Undhiyu, a Gujarati vegetable curry, in the festival of Uttarayan is something that all Gujarati people wait for. It is a special winter delicacy made from eggplant, muthiyas, potatoes, peas, beans, bananas, methi and spices.

Gujarati/Kathiyawadi Thali – A Lavish Spread

Gujarati Thali is a dream indulgence for any person who loves food. A traditional Gujarati thali often comprises of roti, dal or kadhi, rice, shaak that is prepared with multiple vegetables and spices, pakoras, farsaan, dhokla, samosa and a sweet.

Kadhi – Staple in Every Household

Gujarati Kadhi is a traditional curry made of yogurt, butter milk, flour, green chilies and sweetened with sugar. It is often served with Khichdi, Rice or Chapati. Any Gujarati thali is incomplete without this traditional Kadhi.

These are some of the Gujarati dishes that a foodie must try. With FoodzFun, we have made it easier to order any type of Gujarati food online. Order Kathiyawadi food, Gujarati thali or any favourite dishes from Gujarati restaurants in Ahmedabad with FoodzFun, an online food delivery portal developed by Budventure Technologies Pvt. Ltd.

Order on FoodzFun today!

[6tannn]

#ganthiyachaat #ganthiya #chaat #salad #farsaan #bhel #BHELPURI #bombaybhel #indorizyka #indorichatore (at Mr.bhel) https://www.instagram.com/p/CFBhzP4F-bq/?igshid=103qpxnbxyi1j

[buzz-london]

*If McDonald's sold Gujarati Farsaan items, the names would be as follows...* Jalebi = McSpiral delight Fafda = McKrispy sticks Patra = McLeafy rolls Khaman Dhokla = McSpongy Bob Kachori = McSpicy Rock Samosa = McVeggie Pyramid Bhajiya = McVeggie fritters Chevdo = McSpicey Mix *Hey Haalo re Haalo McBhai ni dukane, McBhel khava...* 🏃🤔😉🤪😀

[chhedadry123]

Taste of Maharashtrian  Snacks

Pune has a wide range of caffs

serving all kinds of cookery from Chinese, to north Indian to international. But the original Maharashtrian cookery is also as popular online snacks delivery Mumbai among the people there as well as the callers who come on work or pleasure.

Like with utmost indigenous cookeries of India, the  snacks home delivery near me Maharashtrian thali is also arranged to achieve a balance of flavours and nutrition. So alongside chutneys, wafers( papad), diced/ grated salad( koshimbir), sprouts( usal) and online snacks delivery Mumbai lentils- tempered( amti) and untempered( sadha varan), you'll also find vegetables cooked in different ways( bhaji), rice( bhaat), rotis, yoghurt or buttermilk, and sweets( the popular bones

being shrikhand/ amrakhand, gulab jam, kharvas, puran poli), followed by betel leaves stuffed with spices( vida).

Traditionally the mess begins with hot rice and varan, to which you add a spoonful of clarified adulation, and as any Maharashtrian will swear, there is nothing better in life than varan bhaat.

Maharashtrian Dishes aren't just tempting but lip smacking & succulent too. These dishes are full of flavors and spices. Some people( who aren't from Maharashtra) find Maharashtrian food a little hot and racy, but still can not keep down.

Themid-western state of Maharashtra in India is home to popular metropolises like Mumbai( Bombay) and Pune. This state has a beautifully merged touch of littoral and central table tastes, since it stretches from the rocky rain drenched western ghats to the north central corridor of the Deccan table.

Maharashtrian( or Marathi) cookery is cookery of, those from the state of Maharashtra. Where food is concerned the range and variety are aplenty and lingo poking. Then you'll find strong aromas of spices( like black Maharashtrian masala) as well as garlic and gusto in cornucopia. Maharashtrian cookery covers a wide range from being extremely mild to veritably racy dishes. The staple dishes of Maharashtrian cookery are grounded on chuck

and rice, while lentils( beats) play an important part as well.

Vegetable dishes in this area are called Bhaji along with chuck

made of all kinds of flours called Bhakri as well as the usual Indian chuck

chapati are part of the diurnal refections. Maharashtrian curries are generally on the watery side and called Rassa and not thick like the curries from the North.

Some of the Most Popular Maharashtrian Dishes are

Pohe Pohe is a snack made from flattened rice. It's most likely served with tea or as a breakfast dish and is presumably the most likely dish that a Maharashtrian will offer his guest any time of the day.

Misal Pav Quintessentially from Pune. To prepare Misal first' Usal' which is a water grounded curried medication of cooked picked lentils is first set and also outgunned with batata- bhaji, pohay, Chivda, farsaan, raw diced onions and tomato. It's occasionally eaten with yogurt to cut the spice and is always served with regale roll type chuck

called Pav and bomb wedges.

Pitla Bhakri Pitla Bhakri is a pastoral food of Maharashtra, the staple food amongst the growers and vill folk. It forms part of the typical Maharashtrian cookery and has in the last two decades come relatively popular amongst the further smart megacity residers as well.

Puran Poli Puran Poli is one of the most popular sweet item in the Maharashtrian cookery. It's utmost of the times prepared during fests or any other special occasion.

[stahlkitchen]

Spicy Misal Pav Recipe in Xpress Cooker

It's difficult to decide if Misal is a snack or a meal but one thing's for sure, it is one of the few dishes that truly does the job of elevating all the senses. The tingle of spice and chilly on the tongue, the tease of the rich aroma or the texture of the crunchy farsan .. there isn't a better weekend treat than misal pav. In the

Stahl

Xpress Cooker, the Misal is ready in no time, while conserving the nutrition of the pulses and the flavours of the spice mix.

Misal Pav Recipe

Total Time: 35 Mins

Serves 6

Red Chilli Paste

3-4 Byadgi Chillies soaked in hot water for 10 minutes or until soft

3-4 Kashmiri Red Chillies soaked in hot water for 10 minutes or until soft

6 Cloves Garlic

Misal

¼ Cup Oil groundnut, sesame, canola oil

1 Teaspoon Mustard Seeds

1 Teaspoon Cumin Seeds

⅛ Teaspoon Hing

2 Sprigs chopped Curry Leaves stem removed

¾ Cup chopped Onion approx 2 onions

½ Cup chopped Tomato approx 1 tomato

½ Teaspoon Turmeric Powder

½ Teaspoon Coriander Powder

1 Tablespoon Misal Masala sub with goda masala or pav bhaji masala

200 Grams Mixed Sprouts

3 Cups Water

1 ½ Teaspoons Salt

¾ Tablespoon Jaggery

⅓ Cup chopped Coriander Leaves

2-3 Wedges Lemon

Instructions

Red Chilli Paste

Grind together soaked red     chillies and garlic using a food processor or mixer. You can use 1-2     teaspoons of the soaking water. Blend to a coarse wet paste. Keep aside

Misal

Heat oil in a pressure     cooker over high heat. Once hot add mustard seeds and allow to splutter.     Reduce heat to medium and add cumin seeds, hing and curry leaves. Fry for     30 seconds.

Add chopped onions and     saute for 1 minute or until fragrant. Add the red chilli paste and fry     until the raw aroma goes, approximately 2-3 minutes. Add chopped tomatoes     and misal masala and stir to combine. Cook for 3-4 minutes or until the     tomatoes have softened and the oil separates.

Add mixed sprouts and mix     to combine. Add water and salt and stir until well mixed. Cover the lid of     the pressure cooker and seal with the whistle. Cook on high heat till the     1st whistle and then reduce the flame to low and cook for another 10     minutes. Once done, turn off the flame and allow the pressure to release     naturally.

Remove the whistle and     lid of the pressure cooker. Turn on the flame to a medium, add jaggery and     mix to combine. Bring it to a boil and turn off the flame.

Add chopped coriander leaves and some freshly squeezed lemon juice. Stir to combine. Serve hot along with some pav or poha, chopped onion and top it off with some farsaan!

[myindoreonline]

Have You Ever Tasted Authentic Indori Poha

Indori poha is very authentic food, and taste very good. You will fell in love with it soon. It is a very famous street food traded on the roads of Indore along with jalebi for breakfast. Local people loved this one so much. Several people also visit to have a taste of this delicious item.

Indori Poha is a kind of flattened (beaten) rice that is anticipated to have been introduced in the Indian metropolis of Indore. It includes Poha (means flattened rice) and is regularly subserved with a different combination of Jalebi (called Poha-Jalebi mingled), Sev, Usal, sliced onions, and fennel seeds. Adding fennel seeds, pomegranate seeds, and farsaan (it is a kind of crunchy solid sev mixture) provides it a different flavor and combines a delightful crunch.

The poha is soft and fluffy, which is amazing. And the secret of its softness is, it is boiled not cooked. And it is quite surprising.

Unlike the different variations of Poha observed across India, Indori Poha is prepared in steam rather than being cooked right with other elements. This gives Poha its unique taste, softness, and savor. Vendors usually favor pea rather than peanuts as objected to the legendary Pohay of India. Poha is commonly completed with Jalebi.

The taste of Indori poha is completely different from all others, it is having khatta meetha taste meaning sweet and sour.

How Indori Poha Differs From Others?

• The special indori poha doesn’t adhere to each other after preparing and have no hardness felt during eating

• It is commonly be used in regular breakfast pohas or a kind of chiwdas. Also, you can enjoy the delicious indori poha at your home. You can buy indori poha online. Now taste the delicious flavor on your couch with your favorite movie. It is easily available to you.

• You can easily make it to your home too by just following some simple steps. So, get your breakfast better and more delicious with this Indori Poha. Have it as a whole or complete it with some jalebi, sev, usual, or some sliced onions. You can combine it with yours favorites too.

The Indori Poha is delicious and healthy because,

• It is Vegan Gluten-Free

• Tastes Sweet, Spicy and Tangy

• Simple to make

• Unique one

• Delicious

• Ideal for weekday/weekend breakfast

If you are fond of indori poha, you can easily buy poha online. It is very famous and available on several online websites including Indore Online. Indori Poha is used to make pohas tastier and delicious or a kind of chiwdas in breakfast. It is excellent for Morning Snack since it is simply digested by your body. So now lie in your bed and enjoy the delicious indori poha at your residence. Complete it with some elements like Jeeravan masala, boondi, Indori Sev/ Ratlami Sev, coriander leaves, and a slight lemon juice for actual taste.

Every day in the early morning and evening, vendors with their small hand trolleys vending fresh poha are a well-known view on roadsides along with public places or other food sectors. Although the recipe of poha differs from State to State and place to place. It is astonishing how various States in India prepare similar flattened rice (uncooked poha) in several different styles. And it contains such a unique taste.

Wrapping Up

If you desire to buy poha online. Go and check out our website Indore Online - https://www.indore.online/. We are selling the indori poha online at the best price. All foodies here will love its smells and taste. We also sell indoor namkeen, poha mix sev, variety of gajaks. Simply go through our website and get it at your doorstep. We are delivering across Mumbai and Pune. Our delivery is very fast. And also has many payment options for your convenience. So, what are you waiting for, order you soon, taste in, and fell in love with it?

[cordelia-street]

Dude can I also join with a dhokla/ farsaan stall?!

i want to open a cute golgappa stall in paris.

[nomadicyograj]

Another #throwback of one of my favourite dishes that I had cooked sometime back - 'Misal Pav'. 'Misal' is a spicy curry made from sprouted moth or mung beans and server with 'Farsaan' (a crunchy savoury snack) and chopped onions. I have tried to recreate the unique pav from Mumbai many time before but this was the closest i ever got to the pav. #mumbaistreetfood #indianfood #maharashtrianfood #food #foodie #foodblogger #spicyfood #misalpav #misal #mumbaipav #homecooking #homechef #latepost (at Singapore) https://www.instagram.com/p/CKLhwTIsHz8/?igshid=1pgru51z1mpx4