|
||
|
PETITCHEF |
Add your blog-site | Add your recipes | Receive daily menu | Contact us | |
Indore Ka Poha Jalebi
 Indore is the largest city and commercial capital of the Indian state Madhya Pradesh. Indore is famous for its culinary rang and is known for its wide variety of "Namkeens", Samosa, Poha & Jalebi, Chaats (snacks), various types of restaurants, and Bengali & Rajasthani sweets, as well as dishes such as Bafle-Gosht - a delicacy of Indore and Malwa Region.  If you are one of those people who are very adventurous when it comes to their food, Indore City is one of the best place for you to visit. Indore City, which located in the Malwa Plateau in central India, offers a variety of food that could satisfy the most discriminating taste. In fact, one of the best attractions that Indore City has to offer is the food. Most people who have visited this place would always remember the tasty food that this City has to offer.  The city is also known for its drinks and thirst quenchers like the Shikanji-a fascinating blend of milk and dry fruits. The good old lassi consisting of flavored yoghurt has found its way here from the northern region, with a slight local flavor. Additionally, appetizers like Jal-Jira and santrola are also served in cities restaurants and eateries.  For the connoisseur of good vegetarian food, the city offers several lip smacking cuisines. The food galleries of Indore are livened up with food lovers till wee hours of the night. Overall, Indore city with its rich and tasteful variety of gastronomic delights is a food lover?s paradise serving the best of Central India cuisines.  Poha Jalebi Serves: 10 Ingredients 500 g chiwra 300 g potatoes 200 g peanuts 50 g coconut, grated 5 teaspoon green chilli, chopped 5 lemon 1/2 cup curry leaves 3 red chillies Salt to taste 1/2 teaspoon turmeric powder 25 g sugar 1 tablespoon chilli powder Sev ( ready made bhujia ) 2 teaspoon mustard seeds  Method Boil the potatoes and chop them into small pieces. Keep aside. Fry the peanuts in little oil on a low heat. Keep aside. Cut the lemon into halves. Wash the chiwra into a strainer. Sprinkle salt to taste, chilli powder, sugar and mix well. Heat the oil in karahi, add mustard seeds, red chilli pieces and curry leaves. As they crackle, immediately put turmeric powder and chopped potatoes. Stir continuously. Add chopped green chillies and chiwra. Switch off the heat and mix well. Serve in plates, decorated with peanuts, sprinkle grated coconut, squeeze half a lemon juice over each plate. Add sev bhujia. Serve with jalebi.  Source - Wikipedia, Indoor Hotels, Indialine & Outlook  related searches : Indore
Internet users evaluation :
|
||||||||||||||||||||||||||||||||||
Related recipes
(4 votes)
Recipes
Questions answers