#AtoZ2017, AtoZChallenge

S is for… Sattu ke Laddu #AtoZChallenge

Sattu Ke Laddu How many of you have heard of and tasted Sattu? Well, for those who haven’t, Sattu is nothing but roasted Bengal Gram Flour which is also known as Dalia. [ctt template=”5″ link=”7wdBk” via=”no” ]In my humble opinion Sattu is also the the most underrated flour in India, despite it being the most… Read More S is for… Sattu ke Laddu #AtoZChallenge

#AtoZ2017, AtoZChallenge

P is for…Pootharekulu #AtoZChallenge

Pootharekulu Putarekulu, or Poothareku as is it also known as, is the most unusual sweet I have ever seen or eaten. The origins of this sweet can be found in Atreyapuram, a village in the East Godavari district of Andhra Pradesh, in the Southern region of India. A particular Rice Batter, Powdered Sugar and Ghee… Read More P is for…Pootharekulu #AtoZChallenge

#AtoZ2017, AtoZChallenge

O is for… Obbattu #AtoZChallenge

  Obbattu. Holige, Parpu Poli. Bobbatlu. Bobattu or Puran Poli as I know it as, from growing up in Bombay. Many names, slight variations in the recipe and just the same deliciousness! Obbattu is a delicious Roti/Flatbread stuffed plump with a mix of cooked Chana Dal and Jaggery with hints of powdered cardamom making a… Read More O is for… Obbattu #AtoZChallenge

#AtoZ2017, AtoZChallenge

N is for … Nolen Gurer Jolbhara Sandesh #AtoZChallenge

Nolen Gurer Jolbhara Sandesh Nolen Gurer is Date Palm Jaggery. The winter months from November to February are what I used to eagerly await, as those are the months that West Bengal produces Date Palm Jaggery. Technology is a boon though, as these days Nolen Gurer Mishti’s (sweets) are available all year round. The taste… Read More N is for … Nolen Gurer Jolbhara Sandesh #AtoZChallenge