#spicy puffed rice

[thepanvelite]

Marathi Faral Snacks Series: Murmura Chivda- Spicy Puffed Rice Snack

Murmura Chivda: A beloved, easy snack with puffed rice and flavors.

Welcome to the aromatic world of Murmura Chivda! This crispy, savory snack is a favorite across India. Whether you’re hosting guests or simply craving something crunchy, murmura Chivda is your go-to. Let’s dive into this easy recipe that combines puffed rice with a burst of flavors. Nutritional Values (Approximate per Serving): Energy: 226 calories Protein: 1.5 g Carbohydrates: 49 g Fiber: 2…

[butterthatdldo]

look up jumiles.. there's no catch this time.. might just make you crave something you never thought you'd crave

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[parveens-kitchen]

Crispy Puffed Rice Kaara Pori

Savor the flavors of Crispy Puffed Rice, known as “Kaara Pori” in South India, with this simple yet addictive homemade snack recipe. Bursting with spice and crunch, this treat is designed to be stored and enjoyed for up to a week, making it an ideal companion for your snack cravings. In this blog post, we’ll guide you through crafting this delectable snack that’s sure to become a staple in your…

[feyburner]

hiii, do you have any good fall recipe recs? sweet or savoury I don’t mind I just regard you as a cooking god and am looking for inspiration

Yes! Here is my current To Make list.

Many I’ve made before and some are recipes I want to try.

I’m linking specific recipes just bc I’m copy pasting from my own list. Sorry for all the instagram reels, you can just google the name of the thing and find it.

I’m going apple picking with my friends sometime in early October so I’m already planning all the apple things I want to make 🤤🍎

And Friendsgiving… so many pies…

SWEET

- French Apple Cake/German Apple Cake

- Apple Tarte Tatin

- Apple Crunch Tart/“The Best Apple Tart in Paris”

- My auntie’s date pecan bread, one of my favorite quickbreads of all time. Yes you are reading that ingredient list correctly. This is for real fruit & nut enjoyers only. If you can’t play with the big boys go home.

- Pumpkin Bread

- Pumpkin Pie (I use the Libby’s recipe but double the cinnamon & ginger, brown sugar instead of white, 1 extra egg, and add 1 tsp vanilla, 1/2 tsp cardamom, 1/4 tsp nutmeg, a few cracks of black pepper, and lemon or orange zest. AND let the filling chill in the fridge overnight!!)

- Sweet Potato Pie (my own recipe, I’ll put under the cut)

- Pecan Pie (same)

- Cinnamon Roll Focaccia/Pumpkin Cinnamon Swirl Sourdough

- Orange Cardamom Olive Oil Cake

- Pear Almond Tart (Tarte Bourdaloue)

SAVORY

- Arayes (made already, so good)

- Crispy Pork Scallion Buns

- Coconut Curry Butternut Squash Sheet Pan Soup (+ Any Vegetable Sheet Pan Soup)

- Veggie Filo Crinkle Cake

- Peanut Noodle Soup

- Fall Squash Galette/Butternut Squash & Caramelized Onion Galette

- Crispy Parmesan Carrots

- Garam Masala Roasted Carrots

- Zucchini Cornbread

- Homemade (sourdough?) pizza with roasted butternut or kabocha squash, goat cheese, figs, caramelized onions

- My dad’s red beans and rice :)

- Spicy Korean Fried Chicken

- Potato Tart with Zucchini & Feta

- Thai Red Curry Dumpling Soup

- Channa Masala

MY RECIPES:

SWEET POTATO PIE

MAKES: 1 x 8-9” pie

INGREDIENTS

1 ½ lbs sweet potatoes (2-3 potatoes) (3 cups flesh), whole, to be roasted

1 x 12 oz can evaporated milk

1 cup (200g) dark brown sugar

2 eggs

5 Tbsp (70g) butter, melted

1 Tbsp lemon zest (zest of 1 lemon)

1 tsp lemon juice

1 Tbsp cinnamon

½ tsp kosher salt

½ tsp ginger

¼ tsp nutmeg

a few cracks (⅛ tsp) freshly ground black pepper

+

1 disc (½ recipe) All-Butter Pie Crust*

*I’ve posted my pie crust recipe on tumblr before tagged “recipes”

DIRECTIONS

1. Roast sweet potatoes: Preheat oven to 400°. Line a baking sheet with foil. Wash and scrub whole sweet potatoes. Pierce potatoes all over 3-5x with paring knife. Roast 45 minutes until fork tender. Let cool, then collect 3 cups flesh.

2. Prepare crust: Roll out pie dough (12-14” diameter circle, ¼” thick). Press into tin and crimp edges. Chill shaped shell in fridge or freezer until ready to use.

3. Preheat oven to 350°.

4. Make filling: Put all ingredients in food processor. Pulse 3-4x until smooth. (You can also use a blender, or simply beat ingredients until fully combined.)

5. Pour filling into pie shell.

6. Bake 45-60 minutes until puffed and firmly set (toothpick clean) everywhere except the very center, which should retain a very slight jiggle (but not look liquid). The center will set as it cools. Start checking at 45 minutes and continue baking at 5 minute intervals until set. (If crust gets too brown, shield edges with foil.)

7. Let cool completely before serving, at least 1 hour.

NOTES

Roast the potatoes whole, in the skins, so the sugars & starches properly caramelize. Do not steam or boil potatoes, even whole. They will take on water and make the filling soggy.

You can roast the potatoes up to 1 week in advance. Collect flesh day of.

PECAN PIE

MAKES: 1 x 8-9” pie

INGREDIENTS

2 cups (250g) chopped pecans

1 cup (200g) dark brown sugar

1 cup light or dark corn syrup

¼ cup (56g) butter

4 eggs

1 Tbsp vanilla

1 tsp kosher salt

1 tsp cinnamon

+

1 disc (½ recipe) All-Butter Pie Crust

DIRECTIONS

1. Prepare shell: Roll out pie dough (12-14” diameter circle, ¼” thick), press into tin, crimp edges. Chill shaped shell in fridge or freezer until ready to use.

2. Preheat oven to 350°.

3. Cook sugar syrup: In a saucepan, bring sugar, corn syrup, and butter to boil over medium heat for 1-2 minutes, whisking constantly, to cook sugar. Take off heat. Let cool slightly, 3 minutes.

4. Temper eggs: In a bowl, beat eggs until lightened and frothy. Slowly, while whisking, pour ½ cup of warm syrup into eggs. Whisk to combine. Then, while whisking, slowly pour egg mixture back into the remaining syrup mixture. Whisk until smooth.

5. Whisk in vanilla, salt, and cinnamon.

6. Pour chopped pecans into bottom of pie shell. Pour filling over pecans.

7. Bake 45-60 minutes until fully set everywhere except the very center, which should retain a very slight jiggle. The center will set as it cools. Start checking at 45 minutes and continue baking at 5 minute intervals until set.

8. Let cool completely before serving, at least 1 hour.

NOTES

Many recipes do not require you to cook the sugar before baking the pie. However, pre-cooking the sugar (and tempering the eggs) ensures the ideal gooey, silky, perfectly smooth texture.

Toast pecans if desired: Arrange pecans in a single layer on a baking sheet and toast in preheated oven 5-8 minutes.

[tastesoftamriel]

You know those cheesy pasta dishes with all the fancy add-ins like heavy cream and garlic so we can all pretend to ourselves that we aren't just eating mac and cheese like overgrown children? What sort of equivalent dishes do the people of Tamriel enjoy, that are basically just dressed-up "kid food" dishes?

Who doesn't love a cheeky meal that brings back memories of childhood? Across Tamriel, you'll find all manner of simple, hearty foods that will make you feel like a kid again!

Altmer

In Summerset, young and old alike enjoy mochi, a tasty sweet snack made from chewy glutinous rice flour. Mochi comes in many varieties, with fillings like sweet peanut or black sesame paste. However, almost everyone's favourite is a cold mochi filled with soft gelato of various flavours. My favourite combination is matcha mochi wrapped around a moreish azuki bean ice cream centre.

Argonians

Is there anything that makes you feel more like a kid than some snacking? Argonians are huge fans of anything that packs a crunch, both sweet and savoury. Whether it's spicy and sweet crickets, dark saltrice sauce-coated mealworms, or just good old prawn crackers with some dipping sambal, be prepared to snack your way all day long in Black Marsh.

Bosmer

If you're one of those people who stands in the kitchen gnawing a block of cheese at midnight, you're in good company in Valenwood. A popular late-night treat served at street food vendors across the Province is a simple cup of grilled witchetty grubs slathered in timber mammoth cheese sauce and topped with pulled pork. The grubs are meaty in flavour, and the pungent timber mammoth cheese complements the pulled pork when mixed all together, as the locals enjoy it.

Bretons

Pain au chocolat? Yes please! These deliciously buttery puffed pastries are essentially rectangular croissants enveloping delicious dark chocolate. Served warm, they're sure to make any breakfast or teatime a happy one! To really satisfy those chocolate cravings, pair with a classic Breton hot chocolate, complete with marshmallows and whipped cream.

Dunmer

Marshmerrow cake is the ubiquitous Dunmeri dessert that has gained popularity far beyond the borders of Morrowind due to its mild flavour and unique candy aroma. A soft sponge cake, which is sometimes soaked in comberry brandy, is layered with sweet marshmerrow crème patissiere, caramelised marshmerrow crumble, and maraschino comberries. Sure to knock some years off your age and put a couple more holes in your belt (it's impossible to stop at one slice. Source: me).

Imperials

There's nothing quite like homemade gnocchi with ragout for Imperials when it comes to comfort food. While this homey dish is prevalent across Cyrodiil, every household cooks the dish differently. In mine, my mother pan-fries the gnocchi in an obnoxious amount of butter, and tops it with her top-secret slow-cooked lamb and red wine ragout. While I cannot give away the secrets to her ragout, I highly recommend trying this delicious dish a try when you need to warm yourself, body and soul.

Khajiit

If you think you can turn away cinnamon and cardamom churros with a cup of moon sugar caramel dip, you're deluding yourself. This delicious treat can be found across Elsweyr and is considered one of the Province's most famous foods. Khajiiti churros, which are made from a mix of rice and tapioca flour, have a moist and chewy texture beneath a crisp, golden brown outer layer. They're served hot from the wok, with a cup of moon sugar caramel syrup. A truly divine pairing!

Nords

Spätzle is something I've written about in the past, and it's one of the best things I know (ask any resident of Skyrim and they'd tell you the same). These chunky egg noodles may look unrefined compared to Khajiiti vermicelli, but make up for it when liberally doused in a creamy cheese sauce and topped with fried onions. I like spicing mine up, quite literally, with some chili powder I purchased at a Sentinel bazaar.

Orcs

Nothing screams comfort food (and mess) quite like a good old echatere sausage hot dog. The echatere sausage, rather akin to Blackwood chorizo in flavour, is grilled over hot coals and served in a sourdough bun, served Wrothgar style with a good amount of horseradish mayo, fried radish chips, caramelised onions, pickles, and crispy dried baby shrimp topping. I'd say you can't stop at just one, but it's a hefty meal you can eat with one hand!

Redguards

I have probably written about gulab jamun in the past, a delicious, albeit cloying dessert popular throughout Hammerfell. An iconic dish at festivals and parties, gulab jamun is prized by dessert-lovers for its velvety, syrupy texture. These fluffy balls of cardamom-scented cottage cheese are fried and soaked in a fragrant saffron and rose water syrup, and topped with crushed pistachios. So simple, so good, and so moreish. Just be sure to stop at three, because any more and the sugar rush will send you to Aetherius!

[nolafoodporn]

The only reason I don't frequent @plumealgiers as much as I'd like is because I ALWAYS order too much! How can I not? I mean, would you just look at this king sized, larger-than-my-noggin Raj Kachori? It was a work of crispy, salty, tangy, and spicy art before and after it was in my mouth. The chaat laden with pomegranate seeds, puffed rice, mint chutney, potato and more was only the beginning of a super, Saturday night feast. Thank you Tyler & Merritt! Thank you very much 😍

#indianfood #westbankeats #plumealgiers #algiers #nola #rajkachori #swooning #neworleanseats #nolaeats #neworleansrestaurants

[moonlitcomet]

Cierian culinary culture

Blackwatch

Blackwatch food is strong. Strong smelling, strong flavor, and oftentimes strongly spicy too. Think southern USamerican food kicked up to 100. A common experience for Blackwatch-going tourists is to go to some back-alley Blackwatch restaurant whose food and atmosphere just makes your eyes water and sting. It's usually overpowering to non-residents, but a minor upside is that restaurants in the city usually have atmospheric humidifiers which cause water droplets in the air to bind to the sulfuric compounds that fill the city, instead of irritating your eyes and nose.

Streets with lots of restaurants are either filled with near-inedible levels of strong spice and flavor, or junky ass trash food meant for people who can't afford anything else. Even still, despite how much their food can barely be eaten by tourists, people who live there[and, interestingly, dragons who visit] swear by it being absolutely delicious. It's pretty common for Blackwatch residents who leave the city to try foreign food and view it as bland and flavorless. Blackwatch has, somehow, managed to make a profit out of prepackaged frozen exported foods for this reason.

Fauns

Faun food depends on the faun culture you're interacting with. Ch'chkun fauns, the city ones, have made their city entirely self-sustainable and they're one of the first inventors of lab-grown meat and fruits. Lots of their city is dedicated to layered greenhouses and the only animals they farm are bees and other pollinators. Fauns are typically omnivorous with a preference for plants, but the invention and standardization of lab-grown meat makes it way easier to mass produce food for their extremely population dense city- Ch'chkun City almost has more residents than the three biggest southern cities combined. Lab-grown meat with their methods is more humane and more sustainable than farms.

Fauns in the east, in more rural areas, are usually foragers. This is partially a lifestyle choice and partially an agreement for preservation of the ecosystem- whatever they take will be given back in time, so most of the stuff they eat will be wild fruits, nuts, and wild game they hunt themselves. This is important for the environment too, because fauns will hunt game animals like lagomorphs that otherwise have had most of their natural predators hunted out of the area by settlers and would overpopulate without them.

As for the actual food they make, fauns love grains. Unenchanted rice, oats, wheat, millet, barley, among other grains will make their way into almost every single cultural dish they make. It's cheap, it's easy, and so easy to make delicious with sauces and spices. If you're meeting a faun buddy who's making dinner for you, hope you like grains. If you do, you're in luck, because you're about to have the most bangin' grain dishes you've ever had.

A very popular snack for faun children is flavored puffed millet.

Bahp

Bahp's culinary culture centers around making something that is both delicious and arcane. Many foods in Bahp are enchanted and have magical effects on those eating them, which is a remnant of the days of old when the country knew how to grow enchanted RICE. With such an ability long gone, their focus has shifted to general dishes.

There are restaurants all over the country that specialize in different enchantments for their food - some focus on dishes that power you up, others that make you feel alert and healthy, yet others can temporarily change physical aspects of your body. This culture and cuisine has become especially profitable with the large numbers of duelists that have their humble beginnings here.

With the diversity in their enchantments comes diversity in food. Bahp's culinary culture takes in aspects from all over the world, even from usually "undesirable" food cultures such as Blackwatch and Drustown. Bahp has access to all sorts of locally grown crops and livestock, including exotic livestock such as those raised in Khartes Trichier. This makes it one of the few places on the mainland where you can buy and eat the mild, sweeter cheeses made from khormun milk as well as hirba honey, which is a staple in the enchanted Bahp foods.

Sorcerers

Being herbivores, sorcerers primarily cook with plants and plant matter, including leaves, fruits, nuts, and other crops. They use a lot of unique spices in their dishes, often putting in tons of time and effort to extract flavors from spices through long cooking processes. Cooking techniques typically include boiling, simmering, and frying in pots and woks, as well as cooking over wood fires.

Sorcerer food comes in many flavors, though sweet, sour, and savory dishes are the most common. Sweet & sour foods are a staple in sorcerer culinary arts, with natural sweeteners like milk or honey being used over granulated sugar.

Homemade tea is another popular aspect of Sorcerer culture, with their access to a variety of herbs and spices giving them many options for special tea blends and brews.

Due to how many of their foods use ingredients only grown in Khartes Trichier, it can be difficult to create authentic dishes outside of the sorcerers' land. Imported sorcerer ingredients are rare and expensive, with only cheese and honey being readily available. Many people attempting to make sorcerer-invented dishes end up having to make substitutions, which leads to lower-quality imitations of the originals.

[spicesutra]

Unlocking the Flavors of Rayalaseema: How to Make Super Delicious Kurnool Special Uggani

Rayalaseema, a region in the southern part of India, is renowned for its rich culinary heritage and vibrant flavors. Among its many delectable dishes, Kurnool Special Uggani stands out as a beloved snack cherished by locals and visitors alike. This mouthwatering dish, made with puffed rice and an array of flavorful spices, is a perfect blend of taste and tradition. Let's dive into the culinary journey of preparing this super delicious Rayalaseema delight!

Ingredients:

2 cups of puffed rice (uggani)

1 onion, finely chopped

2 green chilies, finely chopped

1 tomato, finely chopped

2 tablespoons of peanuts

1 tablespoon of chana dal (split chickpeas)

1 tablespoon of urad dal (split black gram)

1 teaspoon of mustard seeds

1 teaspoon of cumin seeds

A pinch of asafoetida (hing)

Few curry leaves

2 tablespoons of oil

Salt to taste

Fresh coriander leaves for garnish

Lemon wedges for serving

Instructions:

Preparation: Begin by heating oil in a pan over medium heat. Add mustard seeds and let them splutter. Then, add cumin seeds, asafoetida, peanuts, chana dal, and urad dal. Sauté until the dals turn golden brown.

Adding Aromatics: Next, add chopped onions, green chilies, and curry leaves to the pan. Sauté until the onions turn translucent and aromatic.

Incorporating Tomatoes: Add the chopped tomatoes to the pan and cook until they soften and release their juices. Stir occasionally to prevent sticking.

Seasoning: Now, it's time to add the spices. Sprinkle salt according to taste and mix well to ensure the flavors are evenly distributed.

Mixing with Puffed Rice: Once the mixture is well-cooked and aromatic, add the puffed rice (uggani) to the pan. Gently toss and mix everything together until the puffed rice is well-coated with the flavorful mixture. Adjust salt if necessary.

Garnish and Serve: Remove the pan from heat and transfer the prepared Kurnool Special Uggani to a serving dish. Garnish with fresh coriander leaves for a burst of color and flavor. Serve hot with lemon wedges on the side for an extra tangy kick.

Tips for Perfect Uggani:

Fresh Ingredients: Use fresh and high-quality ingredients to enhance the flavor and authenticity of the dish.

Adjust Spice Level: Customize the spiciness of the dish by adjusting the number of green chilies according to your preference.

Crunchy Texture: Maintain the crunchy texture of the puffed rice by adding it to the mixture just before serving. This ensures that the uggani retains its crispiness.

Kurnool Special Uggani is not just a snack; it's a culinary delight that celebrates the rich flavors of Rayalaseema cuisine. With its simple yet flavorful ingredients and easy preparation method, this dish is sure to become a favorite among food enthusiasts seeking an authentic taste of India. So, gather your ingredients, follow the recipe, and treat yourself to a super delicious serving of Rayalaseema Kurnool Special Uggani!

[zorb-petre]

Pokémon Pet Regressor Guide

What is a Pokémon pet regressor? A Pokemon pet regressor is someone who regresses to a Pokémon animal such as a Pikachu. Activities and snacks under the cut! :3

Pokémon Pet Regressor Activities

Walk like your Pokémon type - whether that’s on all fours, on two legs, pretending to fly or swim, etc.

If you’re a water type Pokémon, play in the pool or sprinkler, take a bubble bath or relaxing shower, set up a small bin or bowl of water to play toys in, jump in puddles, dance in the rain, or find another way of playing in water! 💧 💦

If you’re a fire type Pokémon, roast marshmallows over a fire pit or the flame on a stove (be careful, and have caretaker supervision if needed!), bask in the warm sunlight, or eat spicy food (optional) and pretend to have fire breath

If you’re a ground type Pokémon, play in the dirt, make mud pies, jump in mud puddles, or dig holes 🍀

If you’re an electric type Pokémon, play with static electricity by rubbing a balloon against your hair and sticking it to the wall or dragging your feet on the carpet and shocking yourself in the dark to see the electricity spark! ⚡️

If you’re a grass type Pokémon, roll in the grass, stim by feeling the grass on your fingertips, or take a walk barefoot in a (safe) grassy location and feel the grass on your toes 🍃

If you’re a flying type Pokémon, pretend you’re flying by putting your arms out and running really fast, fly a kite, make paper airplanes, or run and jump pretending you’re soaring 💨���️

If you’re a bug type Pokémon, collect bugs, go spying for bugs outside by looking under rocks or branches, or learn about different kinds of bugs 🐛

If you’re a rock type Pokémon, go for a walk and collect rocks, see who between you and your friends can find the biggest rock, or climb on on large rocks at a park or trail (safely) 🪨

If you’re a psychic type Pokémon, play “what number am I thinking of” or play games like 20 questions or I-spy and pretend to use your psychic abilities to gain an advantage 🧠

If you’re a dark type Pokémon, watch movies in the dark, make shadow puppets, or stick glow in the dark stickers around your room at night 🖤🖤

Set up pretend battles between yourself and your stuffies toys or friends and use your special abilities to defeat them

Watch Pokémon

Make Pokémon mood boards or stimboards

Act out your special powers

Pokémon Regressor Snack Ideas:

Use Kicks cereal, Reeces Puffs cereal, any other cereal, or puffed rice as Pokémon kibble

Fruits and berries

Rice balls

Chocolate

[astrxlfinale]

💪 listen , Guinaifen has to

Another fruitful day found itself tucked within the four corners of this cozy home of Guinaifen's. As it stands, a fine flare of music finds itself (modestly) bumping upon the walls, allowing for the two lovebird leads to park themselves right in the kitchen. Their growing experience led them to wanting to concoct a meal together, a task that feels like a turbulent mountain to traverse, yet what were they if not strong willed?

The roar of an open flame! Taking their specialties and applying it to the task at hand! Double checking that cookbook (and to a degree 'still' struggling) in the good name of ensuring their venture was edible! In truth the idea was prompted to Caelus the instant she talked of her live for fine spices, and with the grounds clear, what was the harm? However the straight laced approach simply evolved into them simply thriving in the moment. Their portions of seasoned rice and spicy baozi would eventually find the realm of completion.

Within the melody that pulsed from the jade abacus served as another brand of life blood, a beat they found themselves nearly gliding across the kitchen floors as a mix between giving each other dancing dips, busting a jig around each other, to a dramatized twirl in being made in the crux of it all that led the Trailblazer's vision to be fully consumed by her joy.

The surprising reality strikes him with being able to experience it firsthand. The way she hardly budges while keeping him leaned over, to the adamant way her arm held onto him like a life jacket, ensuring no harm of a knocked head would ever befall him.

Instinct itself causes an appreciative whistle to escape as he glances to the side, feeling safe in just letting his weight be as he sweeps a glance upon the smooth and formidable skin of that arm. "Mmmm mm." He hums in appreciation, unable to resist allowing his hand to drift across the expanse, soon batting those golden eyes up towards the magnanimity of his sweetheart. "Now just who said to bring the heavy artillery up in here with these guns, hun? I thought this was supposed to be a cooking set up!"

Caelus's grin turned absolutely cheeky in seeing the way his Firekiss's cheeks puffed out in growing amusement.

Within moments he's drawn back up, exactly in time for Gui to preen herself on that hard made effort! Watching the way she'd hike the sleeves of her shirt, giving an ample display of arm while ensuring that a good 'Behold these champions!' being added in for good measure. In truth? Anyone could easily call him biased, anyone could equally say that the lovesickness is just talking.

They'd be right on one hand, but it certainly wouldn't stop the truth of the matter; she's packing some power.

Naturally the following step for this starfarer was to become an acute study. To ensure his calloused fingers offered the appropriate hoist to let that flexed set of arm muscle be highlighted in the kitchen. "So dreamy~~" He'd add in, letting his tone fall into that whimsical kind of swept away, only for those hot lips to lead a congratulatory trail of kisses right along her skin. A fine start from the elbow, only to work a fine trail of loving warmth directly up to her shoulder. Another to her jawline, a few nestled to the cheek~

Not to mention, that low, pleased hum that follows as he doesn't hesitate to give his lady a tender kiss upon the lips.

.....

Wait. That whistling does not sound good, the reverie of the moment popping like a bubble as their sets of golden gazes exchanged that 'oh fuck' type of expression.

"Food?"

"Yeah, get the food. Can't burn up this portion!"

He needed to do that spicy taste testing! That! And those siblings of her's would never let them hear the end of it!

@avaere

[thepanvelite]

Enjoy Flavorful Crunchiness: How to Make Sukha Bhel at Home

Sukha Bhel is a popular Indian street food, a savory snack with puffed rice, spices, veggies, and sev. Enjoy fresh for best flavor.

Sukha Bhel, a popular Indian street food, is a savory snack that combines puffed rice with a mix of spices, vegetables, and crunchy bits like sev (fried noodle-like snack made from chickpea flour). Here’s a simple recipe that’s been tailored for those unfamiliar with Indian cuisine: Ingredients: 2 cups of puffed rice 1/2 cup of finely chopped onions 1/2 cup of diced tomatoes 1/2 cup of…

[femchef]

New plated dessert class means I introduce my students to a new menu! I like starting this class with a tasting the students get to sit and experience because it gives them a better idea of what the objectives and the concepts for the semester are (and I get to perform so it’s fun for me).

The menu is a summer theme:

1. Calissons façon Mille Feuille

A Mille Feuille with the flavor of one of my favorite French candies - brûléed puff pastry, almond mousse, melon confit, orange marmalade, toasted almonds, pickled melon rind, candied orange peel, freeze dried crispy tangerines, and cantaloupe ice cream.

2: Iztuzu Beach, 19:44

A double layered black tahini mousse and salted lemon mousse with a preserved lemon curd center and black lemon shortbread, black sesame and apricot compote, black tahini crunch, and fresh lemon.

3: Kunsei

A sundae - rosemary and lapsang souchong sorbet, toasted and puffed rice with rosemary oil, spicy strawberries fresh and roasted with lapsang souchong, balsamic vinegar, and pink peppercorns, fresh grapefruit, grilled and marinated aloe, whipped genmaicha rice pudding, smoked sea salt, and a sauce made with the roasting liquid.

[hummingbirdhouse-blog]

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A post shared by Sarah (@hummingbirdhousevlogs)

It is the end of hot summer days and the beginning of monsoon season here in Bengaluru. The nights and early mornings are chilled and windy, and clouds wander overhead promising rain at some point throughout the day. Sometimes the rains bring fresh breezes and new air, and sometimes the streets and basement shops flood with torrents of rainwater.

Today the weather was 20 degrees cooler than in West Bengal, so I hope my in-laws are adjusting well since they just recently came back from their native village.

One thing that Bengalis like to have on rainy days is chai and moori (puffed rice) with onion pakoras, pinches of sliced onions that are breaded and deep fried. Hot, crispy, and slightly spicy. My mother-in-law made this satisfying snack a few days ago on a rainy day while the wind howled through any cracks of the building. We all ate it and had chai while watching Bengali cooking channels on YouTube.

When I took this picture, it was a cloudy day but besides some *drizzling now and then, didn’t rain. It looks like a peaceful picture, but in reality this little bunch of flowers was whipping around in the wind.

*one way to describe drizzling in Bengali is by using “ilish guri.” Ilish (or hilsa) is a fish that is beloved in Bengali cuisine, and during monsoon season it comes up to the surface of rivers during drizzly weather.

[typhoonvash]

“Oh..that looks good,” she murmurs, staring at the bowl in front of Vash. The combination of cooked rice and grilled vegetables, along with the right sauces to give it that umami flavour, she stares longingly and wishes she had ordered something.

Her coffee, while sufficient, wasn’t enough to get her through. When she notices Vash looking away, Meryl nabs the chopsticks from his hand and picks up a few veggies and some rice, quickly stuffing it in her mouth and humming at how delicious it is.

Hunger will make nearly anything taste good—but in this case, everything tastes perfect.

“H-hey!” She can hear the amusement in Vash’s tone as she eats some more and Vash, smiling softly, pushes his bowl towards her.

“You sure?” She almost wants to laugh at how he nods his head, his hair bouncing with every bob. As she’s finishing her bite, Meryl takes another portion in the chopsticks and holds it up to him, waiting for him to take a bite.

He seems even more amused by this, trying to suppress a chuckle, especially because her cheeks are a little puffed from the big bite she took, but he leans forward and opens his mouth, eating the offered food.

“We can always order another, you know. I don’t mind.”

“Tastes better like this,” she says and hands him back the chopsticks to use a spoon to scoop up some more rice. A second bowl does sound good considering the one won’t be enough. She leans forward to wipe some sauce from his lip and licks it off her thumb before giving him a quick peck at the corner of his mouth.

“I’ll get us a second bowl.”

⩥ @eventheodds || is this heaven (unprompted ask/starter) [always open]

Vash can't help it—he loves seeing people eat and drink.

Something about seeing his friends' faces as they bite into food that's truly delicious—especially after surviving off of worms for so long—is heartwarming. A splash of guilt hits him; his friends must feel the same way when he finally breaks down and eats.

It's funny, he really doesn't mind at all that she brazenly stole his bowl of delicious veggies and rice. She's cute like this—and her feeding him a bite only adds to it.

"Sure, d'you want the same thing, or do you want to try a different one? I was thinking about trying a soup, personally..."

His mouth is still half-full as he speaks. Money, for once, isn't an issue—at least for now. Plus, this little restaurant is a bit of a hole-in-the-wall, family owned joint; they keep the prices affordable despite the large portions they offer. He'd have to remember to give them a big tip later.

Maybe, just maybe, he can give them repeat business within the next twenty years instead of needing to keep his distance. Just gotta live in the moment, that's all you can really do as a wanted man.

"Oh! Maybe we could try something spicy," Vash meets her eyes with a devilish expression, "Or at least get a spicy dipping sauce."

He finishes his thought with a boop to her nose.

[nolafoodporn]

A multitude of flavor and texture, just like a good chaat should be, with Louisiana blue crab 🦀, potato masala, crispy pops of puffed rice and spicy passion fruit fuego @mistermaonola 🌶️ . . . #nolafood #chaat #mistermao #nolarestaurant #eatingnola #wherenolaeats #indianfood (at MISTER MAO) https://www.instagram.com/p/CnM09G_rCb4/?igshid=NGJjMDIxMWI=

[bombaybasket]

Haldiram's Products: A Taste of Indian Snacks and Staples

When it comes to Indian snacks and frozen food products, Haldiram's is a name that resonates with everyone. Known for its mouth-watering snacks, ready-to-eat meals, and frozen items, Haldiram's has made its mark worldwide. If you're looking for authentic Indian flavors, whether it's something crunchy like Haldiram's Bhujia or a comforting meal like Haldiram's Paratha, you’ll find it all under the Haldiram’s banner. This article explores the best of Haldiram's and how these products bring a touch of India to your plate.

The All-Time Favorite: Haldiram's Bhujia

No Indian snack collection is complete without Haldiram's Bhujia. This crispy and spicy fried snack made from gram flour (besan) is a favorite for any occasion, whether you’re snacking while watching a movie or serving it as a crunchy side to a hot cup of chai. Its balanced mix of spices and the crispy texture keeps you coming back for more.

Haldiram's Bhelpuri: The Perfect Street Food Experience

If you’ve ever craved the tangy and spicy flavors of Indian street food, Haldiram's Bhelpuri is a must-try. This popular snack is a mix of puffed rice, sev, peanuts, and tangy tamarind sauce, providing an explosion of flavors in every bite. Haldiram's makes it easy to enjoy authentic bhelpuri without leaving your home.

Haldiram’s Boondi: A Versatile Ingredient for Snacks and Meals

Haldiram’s Boondi is a versatile product used in both savory and sweet dishes. Whether you want to make a refreshing raita (yogurt-based dish) or just snack on them straight from the packet, Haldiram’s Boondi adds a delightful crunch. The Haldiram’s Boondi Masala variation offers a spiced-up version that’s perfect for those who enjoy a bit of heat.

Haldiram's Khatta Meetha: Sweet and Tangy Delight

Haldiram's Khatta Meetha is a unique mix of sweet and tangy flavors, combining ingredients like sev, boondi, and dried fruits. It’s the perfect balance of flavors for those who enjoy snacks with a hint of sweetness mixed with savory elements.

Haldiram's Paratha: Ready-to-Eat Indian Bread

Indian meals are often incomplete without some form of bread, and Haldiram's Paratha is a perfect solution for busy days when you don’t have time to make fresh parathas from scratch. This frozen option is ready in minutes and pairs perfectly with any curry or even on its own with a dollop of butter.

Haldiram's Phulka Roti: Soft and Fresh Indian Flatbread

Another essential part of Indian meals is roti, and Haldiram's Phulka Roti provides a convenient option for anyone craving fresh Indian flatbread without the effort of rolling dough. These soft and fresh rotis are the perfect accompaniment to any Indian dish, making meal prep much easier.

Haldiram's Kachori: A Snack to Remember

If you’re in the mood for something savory and filling, Haldiram's Kachori is the way to go. This deep-fried, stuffed snack is often filled with spiced lentils or peas, making it a satisfying snack that’s perfect for tea-time or any time you crave something indulgent.

Haldiram's Punjabi Samosa: The Classic Indian Snack

The Haldiram's Punjabi Samosa is another classic snack that needs no introduction. With a crispy outer layer and a spiced potato filling, this samosa brings the flavors of traditional Indian street food right to your kitchen. Whether you’re serving it at a party or enjoying it as a snack, you can’t go wrong with this choice.

Haldiram's Samosa: The Go-To Snack for Any Occasion

Haldiram’s also offers their regular Haldiram's Samosa, which is smaller and perfect for those quick snack cravings. The crispy shell and flavorful filling make it a go-to option for when you need a quick bite that delivers on taste.

Haldiram’s Methi Paratha: A Healthy Twist

For those looking for a healthier version of traditional parathas, Haldiram’s Methi Paratha is a great choice. Methi (fenugreek) leaves are known for their nutritional benefits, and this paratha offers all the flavor with added health benefits. It's perfect for pairing with any curry or as a standalone snack with some chutney.

Haldiram's Masala Lachcha Paratha: Layered and Flavorful

If you enjoy your bread with a bit more texture and flavor, Haldiram's Masala Lachcha Paratha is for you. This multi-layered paratha is seasoned with masala, giving it an extra kick that elevates any meal. The flaky layers make it a joy to eat, and it’s an excellent pairing for rich, creamy curries.

Conclusion: A Slice of India with Haldiram's

Whether you’re looking for a light snack like Haldiram's Bhujia or a satisfying meal like Haldiram's Paratha, Haldiram's offers a wide range of products that bring authentic Indian flavors into your home. These products are easy to prepare and perfect for busy days when you still want to enjoy a traditional Indian meal. The variety, quality, and convenience of Haldiram's products make them a staple in Indian kitchens across the world. Next time you're craving Indian snacks or ready-to-eat meals, reach for Haldiram's to get that perfect taste of India.