WEEKLY PHOTO CHALLENGE: TEXTURES

For this week’s photo challenge: Textures, I have selected the photographs from my recent travel to Vienna.

Can you guess the picture seen below??

ashu’s photography -WPC-Textures
ashu’s Photography -WPC: Textures

These pictures were clicked in the Palm House Schoenbrunn, Vienna.

The textures seen on this log of wood that was lying on the floor in one of the sections of the Palm house caught my eye and I had to click this beautiful image.  The bark of the tree with areas covered with moss, the growing Mushroom, the dried and decayed part of the log, and the pebbles made it too fascinating to click and here I am sharing it with you all.

Hope you too liked my entry for this challenge 🙂

ashu

Indian Bhatura & Hungarian Lángos

For me traveling to different places necessarily also includes tasting the local cuisine and getting to know the names of their food dishes.  During my recent Budapest visit, one of the days we ate at the local street food restaurant and the sight and taste of their flatbread totally made me think of our very own Bhaturas. They called it Lángos, it is the Hungarian street food that is a deep-fried flat bread made using refined flour, yeast, water or milk. They also use potato and sour cream or yogurt to make this and the name changes accordingly.

Through this post I wished to highlight the similarities of the breads that go by different names in two different countries, which are geographically far away from each other.  In North India we have our Bhaturas that are made using refined flour and yogurt (I make use of this). I have been observing this very fascinating food fact about breads in different countries that I have traveled so far. The basic ingredients of the breads is very much common around most parts. (You can check out my older post about the Georgian bread here.)

Sharing my Bhatura recipe and also the pictures of the Hungarian street food from my recent travels.

BHATURAS

INGREDIENTS:

Refined Flour: 250 gm

Sour curd: 100 ml

Ajwain/Carom seeds: 1 Tsp

Water: 100 ml

Salt: 1 Tsp

Cooking oil: for frying

METHOD:

Take the refined flour and add the salt and Ajwain to it and mix.  Add the curd and mix well, we get a lumpy flour mix.

Ingredients for Bhaturas
Flour mixed with curd to make Bhaturas
Sticky Bhatura dough

Using the water make a loose dough, it will be sticky. Use some oil to prevent it from sticking to the palm and make a round ball and keep this in the bowl and cover with kitchen towel. Keep this bowl in a warm place for 2-3 hours. For these bhaturas I do not keep the dough in warm place over night. I prefer the taste and flavor of the bhaturas with short leavening time. (had seen a north Indian friend keep the dough overnight and then made the bhaturas).

Roll out the Bhaturas

Note: (I prefer to make them a bit smaller than the regular bhaturas seen in restaurants as then I do not need to pour too much oil in the Kadai for frying. It is not a healthy habit to keep  the leftover heated oil for reuse)

Heat cooking oil in a Kadai and deep fry the rolled out bhaturas until they become puffed up golden on both side. Pressing them with the fry ladle skimmer while frying in oil helps to puff them up.

Bhaturas

These were served hot with spicy masala chole.

ashu’s Chole Bhature

Hungarian Lángos

Sharing below pictures that I clicked of the Hungarian Lángos displayed in the restaurant in Budapest.

ashu’s photography
ashu’s photography
ashu’s photography-Lángos with sour cream and cheese
ashu’s photography-Lángos with Chicken Goulash

This plate of the bread with the chicken goulash was very tasty, very close to my cooking  style and taste preference. We enjoyed tasting this new dish and loved our dinner at this Budapest restaurant that evening.

I hope you all liked this post as much as I loved cooking the bhaturas and writing and sharing the pictures with you all here.

Enjoy home cooking and eating with the family at the dinning table and create memories 🙂

ashu

 

Basil Pesto & Mushroom Quesadillas

ashu’s Basil Pesto & Mushroom Quesadilla

This morning I made these quesadillas for breakfast and as it is a much liked recipe in my house, I thought of sharing it here with you all. A few basic ingredients are a must to make this at home. We need ready Basil pesto and mushroom filling to make this. I have already shared my recipes of the Basil pesto (click here) and Mushroom filling (click here), check them as previous posts .

I first tasted quesadilla in Chili’s Restaurant in Dubai, something which I would love to eat regularly was the thought that came instantly to mind after the first bite. New food or menus that I loved eating outside first time always end up being tried in my kitchen and getting included in my regular cooking/menus. Like in most Indian houses, I too make fulkas or chapatis or parathas on a daily basis, and hence I prefer to make use of these instead of the Tortillas that I would need to buy from the supermarket for making this recipe. I prefer our regular whole wheat flour to make them. Chapati (without oil) that I make is just a bigger size of the regular  Fulkas that I make for our daily meals. (You can check my Fulka recipe here).

Before we start the recipe I would like to share that I prefer the Cheddar and Parmesan cheeses more in my cooking over other cheese used by the specific recipes. I stock on the Grana Padano or Parmigiano Reggiano, whichever I find available in the supermarkets. I have used the cheese that were stocked in my fridge.

Basil Pesto & Mushroom Quesadillas

INGREDIENTS: (To make for 4)

Chapatis : 8

Basil Pesto: 4 Tbsp

Mushroom Filling : 1 Bowl (For recipe click here)

Cheddar Cheese slices : 6-8 slices (or you can use freshly shredded as per availability or requirement)

Parmesan Cheese: as per preference

Cooking Oil: 4 Tsp (use more if preferred)

METHOD:

Take 2 chapatis at a time and apply the basil pesto on both of them on one side each.

Basil Pesto and Mushroom filling and Chapatis to make the Quesadillas

Take 2 tbsp mushroom filling and spread it on one of the chapatis, cut the cheese slices in smaller pieces and spread over the filling, grate the Parmesan or Grana Padano cheese as per preference and cover it with the other chapati with pesto facing side and press firmly.

Basil pesto & Mushroom Quesadillas

Heat a tava or pan and put these chapatis on it and press firmly with a wooden spatula so that both sides get roasted crispy, melting the cheese inside. We can make use of 1 tsp oil to make them crisper.

Press firmly and roast on both side
Use oil to make more crisp

Remove them from the pan once both sides are reddish and crispy. Cut them into fours and serve hot with more of the Basil pesto or they can be eaten as it is.

Cut the quesadilla into fours
Grate more of the cheese on top if preferred

We can even dry roast them and avoid using oil if we want, I did make some without using oil.

Roasted without oil
ashu’s Basil Pesto & Mushroom Quesadillas

You can make the rest of the quesadillas in this way, with or without using oil. Apply the pesto, mushroom filling, and cheese as per own taste and enjoy these healthy and delicious Quesadillas for any meal of the day.

Tip: You can even make use of any leftover chapati or plain parathas to make the quesadilla with any filling of choice.

I enjoyed writing this post and sharing my simple homemade recipes with you all, hope you enjoy trying it out.

Enjoy!

ashu

 

 

 

Mushroom filling for Quesadilla

Mushroom & Red Bell Pepper

This is the recipe of the Mushroom filling I used in making the Quesadillas this morning.

ashu’s Basil Pesto & Mushroom Quesadilla

MUSHROOM & RED BELL PEPPER FILLING

INGREDIENTS:

Mushroom: 1 Box (I used Whitebutton/ Champignon mushrooms)

Red Bell Pepper: 1 Medium-sized

Oil- 1 Tbsp

Italian seasoning: 1 Tbsp

Freshly ground pepper: 2 Tsp (I use the pepper-mill)

Salt: To taste

METHOD:

Wash and towel dry the mushrooms and bell pepper.

Make thin slices of the mushrooms and julienne of the bell pepper.

Heat a wok/Kadai, add the oil and then saute the vegetables on high flame.

Season with salt, stir and let the water from the mushroom evaporate. Then sprinkle the seasoning and ground black pepper and mix well.

Note: You can use Oregano if the Italian seasoning mix is not at home or available. 

Remove this filling into a bowl and use as and when required.

Do Checkout my other Spicy Mushroom filling recipe here.

Spicy Mushroom

Enjoy 🙂

ashu

 

 

Basil Pesto

Greetings to all my fellow bloggers and my readers. I am very happy to thank all the new followers of my blog and the visitors whose daily visits to the blog bring on the cheer in my day to day life. It has been quite a while that I have posted my recipes.

The Summer has been quite disappointing and sad in terms of my personal dream and goal that left me disinterested in anything for a while, but one has to move on and keep dreaming. These past months have been busy with family as well, and I have just returned from a European Holiday. Mid July was spent travelling through Prague, Vienna, Bratislava, & Budapest. The travel diaries post will follow soon as and when I start writing them, but until then will post a couple food recipes that I wish to share this month.

Sharing below my recipe of the Basil pesto, the method I use to make this recipe.

Basil Pesto

Basil Pesto

 

INGREDIENTS:  

Basil: 1 Bunch (small potted plant as sold here)

Pistachio slices: 2 Tbsp

Green Chili: 1 (small or medium as per choice, I used a small hot chili)

Garlic clove: 1

Lemon: 1/2

Olive Oil: 2-3 Tbsp (I prefer more hence add 3 tbsp)

Salt: To taste

METHOD:

Wash and towel dry the basil leaves, and assemble all the ingredients together.

Transfer the roughly chopped Basil leaves, green chili, garlic clove and pistachio slices in a mixer/grinder pot and grind to make a smooth paste. Add the lemon juice and oil to help grind the paste to smooth consistency. It is totally acceptable if a very smooth paste is not achieved, little rough nutty bite of the paste works fine. Adjust the salt and lemony taste to own preference, add more lemon juice if required.

We do not add too much of the green chili and garlic as the distinct delicate basil flavor is desired, the little lemon juice adds the required zing and perfect tang to tickle the taste buds.  It is a favorite pesto of mine and I absolutely love to mix it with Italian Olive oil and drizzle my homemade pizzas and calzones 🙂

ashu’s Basil Pesto

I also use this chutney/pesto for bread Sandwiches, Wraps, Quesadillas, stuffed Parathas, as well as dip for a variety of fritters, momos etc.

Note: Check out the Archives for recipes mentioned above for which I use this dip. 

Eat healthy, homemade and stay happy and smiling always 🙂

ashu

 

WEEKLY PHOTO CHALLENGE: FOCUS

For the Weekly Photo Challenge: Focus

For this weekly photo challenge I found this picture that I had tried capturing in my iPhone camera, but was not very happy with the result as it was not very clear. I was trying to focus the Bee Hive that was formed on one of the young tree in my friend’s garden, but with the bees flying in all directions and me avoiding being stung, it was difficult to go more closer for better focus.

But I was happy clicking this picture as it sure is very fascinating to see the bees working on the hive and to see it grow this closely, a rare sight for city dwellers 🙂 .

img_3140
ashu’s Photograpy

 

ashu

WEEKLY PHOTO CHALLENGE: ORDER

For the Weekly Photo Challenge: Order. 

Flea market stall in Tbilisi, Georgia.

IMG_5336

Biryani Handis stacked in order on top of each other in front of a shop in the Charminar area, Hyderabad, India.IMG_6978

Display of souvenirs made of sea shells in a shop in Mahabalipuram, Tamil Nadu, India.

IMG_7820

Goods displayed from Turkey in the Turkish Pavilion in Global Village, Dubai.

IMG_9338

These were few of the numerous photographs from my travels that I loved sharing for this photo challenge. Hope you all enjoyed viewing them 🙂 .

ashu

WEEKLY PHOTO CHALLENGE: REFLECTING

My entry for this Weekly Photo Challenge: Reflecting.

The pictures are from the Kundala Dam Lake area in Munnar, Kerala, India.  I found it to be a very beautiful spot that  instantly charmed this city dweller who got drawn to this serene, peaceful place and felt the perfect nature’s paradise. I wished we could stay longer and explore the area, do the boating, but we could not. The boating was closed and we could not enjoy the water more.  The extremely tall Nilgiri (Eucalyptus) trees all around, and the thick forest with different variety of trees some with colored leaves (we had visited Kerala in March month) reflecting in the water below, it was a very silent and soothing time for me, perfect escape from bustling madness and traffic chaos of the place where I live.

ashu’s Photography
ashu’s Photography

The Houseboat stay and ride through the backwaters in Alleppey in Kerala too was thoroughly enjoyed, calming and soothing with fantastic view all around, a must include.

I would highly recommend a tour of Kerala, rightfully called as Gods own Country, if you have not yet visited it.

ashu.

WEEKLY PHOTO CHALLENGE: DANGER

My entry for this week’s Photo Challenge: Danger

This picture is from my most recent India visit, returned home just last week. This was clicked when visiting my dad’s village near the banks of the river Wainganga, around noon with the summer temperature being above 43+ deg C.  The huge tree provided the must needed shade when we got down from the AC cars and took shelter under the tree. Most were unawares of the danger lurking around with the creepy crawling creatures moving nearby, my eyes caught this little fellow changing color and I quickly captured the picture.

ashu’s Photography-WPC:Danger

(Can you all spot the Chameleon in the picture ?!) 🙂

ashu

 

WEEKLY PHOTO CHALLENGE: DENSE

For the Weekly Photo Challenge: Dense

For this weekly photo challenge I have decided to share some pictures from God’s Own Country 🙂 , yes our Kerala tour, capturing nature’s bounty of some of the dense fruits and flowers that were seen around the cities in Kerala, India.

ashu’s Photography-WPC-Dense
ashu’s Photography-WPC-Dense
ashu’s Photography-WPC-Dense
ashu’s Photography-WPC-Dense

Hope you enjoyed my entry for this challenge.

ashu

 

Thank You for +200 Follows

I am extremely happy to see this notification from yesterday that informs me that my blog now has 200 + followers.

I am ever so grateful  to you my fellow bloggers and readers and take this opportunity to Thank each and every follower of my blog, all the readers who stop by and read my posts, to all who give me the Thumbs up by clicking the Like button, and to every one of you who cares to leave a valued comment after the posts. Thank you my fellow bloggers, love and appreciate this gesture.

These small happy moments add on and make this journey a really wonderful experience. Appreciate your presence and interaction on this platform.

Thank You 🙂

ashu

Prawns Potli

ashu’s recipe-Prawns Potli
ashu’s recipe-Prawns Potli

ashu’s new recipePRAWNS POTLI- my tribute for my elder brother.

The flow of life is ever changing, making us drift along with it, sweeping us through its different waves and giving us the moments, emotions, and experiences that one may not always be ready to accept or deal with. But one does learn to sail through if we allow ourselves to accept and adapt. It is in our hands how we handle each and every moment that we have to face on a day-to-day basis.

This post is made in memory of and as my fond remembrance of my eldest sibling whom we lost this month. The loss of our loved ones leaves a huge vacuum and fills us with grief, I have been dealing with my share of this emotion. But it would be wrong to let grief overtake the memories and good times that were shared, one should be celebrating the sibling bond and the strength it imparts. As I look back and lovingly cherish the journey I shared as his younger sibling, remembering all the positives that I got to learn from him, I decided to cook a new recipe in his honor as my tribute and respect towards him.

He was a big time foodie, and as I reflect back to my childhood days, he was the influence I think that might have pushed me to this hobby of cooking and learning new recipes. He was the connoisseur of food of our family, loved different cuisines, and introduced us siblings to restaurant foods and knew the best food joints/places in the home town while we were growing up and later too, and also at the same time was the most dreaded critic of our cooking, the cooks of the house, even until the recent days. He was a perfect event manager, menu planner for any functions or marriages that happened in the household.

It is this foodie nature of his that I want to cherish forever and sharing a part of him with you all by the above writing about him.  As he loved non-vegetarian food, hence I decided to try something new using Prawns.

PRAWNS POTLI

ashu’s -Prawns Potli

INGREDIENTS:

For The Dough:

Refined Flour: 200 gm

Fine Semolina: 100 gm

Salt: 1 pinch

Water: 100 ml ( or as much-needed to make soft dough)

For The Filling/Stuffing:

Prawns: 500 gm

Onion: 1 Medium-to-small

Green Chilies: 2 (or add as per personal taste)

Green Coriander: 2 Tbsp (few sprigs)

Cumin: 1 Tsp

Salt & Pepper: as per taste for seasoning.

Cooking Oil- As required for Frying

ashu’s recipe-Prawns Potli

METHOD:

Put the refined flour, semolina and a pinch of salt in a glass bowl or any bowl and mix together. Adding water to this mix make a soft dough and keep it covered until we prepare the prawns filling. Before using the dough we should knead it well.

Clean and devein the prawns, wash and pat them completely dry with a napkin or kitchen tissue roll.

Coarsely grind the onion, green chili, coriander, cumin, and the Prawns in a mixer pot or food processor pot. Add the salt and crushed peppercorns. We do not want the prawn flesh to become gooey, but remain smaller chunks. (For the initial Potli’s I had used this uncooked raw filling, but the wet content leaked and oil spluttered. )

ashu’s recipe-Prawns Potli

Heat a fry pan/Kadai and add 1 tsp oil (just to avoid food sticking) and then add this ground mix and saute so that the prawns get slightly cooked and all extra liquid if any gets completely dried away. This will be our filling for the Potli.

ashu’s recipe-Prawns Potli

Knead the flour dough well to get a softer dough. We can use a drop or two of oil to avoid the dough from sticking to our palm.

Make small round balls of the dough and roll out thin circular discs as seen in the picture below. Place little amount of filling and bring the ends closer, twisting and tightening together towards the center. Make sure to seal it in center and leave the ends free so that it resembles a Potli.

ashu’s recipe-Prawns Potli
ashu’s recipe-Prawns Potli

Once the Potli’s are ready, heat a thick bottomed pan or Kadai and pour oil in it for frying. As the oil heats, slowly we slide the Potli’s into the hot oil and deep fry first keeping the flame of the stove on high and later making it to medium heat. The Potli’s should be fried to golden brown, reducing the heat ensures the ends become crispy .

The frying part needs our attention and demands more patience from us. If any water from the prawns makes the filling wet, and if the ends are not properly sealed then the liquid oozes out into the hot oil, making it splutter and also burns the oil. Hence try to avoid any water/liquid in the filling. Initially I had not used cooked filling, but the raw coarsely ground prawns and the water from the onion and prawns made the oil splutter and hence I pan dried the water. Avoid cooking the filling for long, Prawn flesh is delicate and we do not want to make it rubber textured.

ashu’s recipe-Prawns Potli

As you can see my potli’s are of different shapes and sizes, more patience required in future I guess 🙂 .

We can make all the round discs first, later fill the filling and seal the ends, and thus make and keep the potlis to fry together. Or one could make it in batches of 3-4 and simultaneously fry while making. Do as per your convenience 🙂 .

ashu’s recipe-Prawns Potli

I preferred to keep the prawn filling simple. The sweetness of the prawns, the heat from the green chili, the fresh herb taste and dash of the cumin and freshly ground peppercorns, perfect taste with each bite of the potli. Also note, it is better we make the potli’s smaller in size, they puff up a bit while frying and we can get perfectly sized ones to hold and which can be finished up in a bite or two. We need to fry them to perfection so that the outer ends are crispy and the bottom part is medium soft to bite into.

Serving Options: I used store-bought Tomato and Chili sauces as dips to serve with the Prawns Potli. We could also serve it with a hot and tangy green chutney.

ashu’s recipe-Prawns Potli

I am feeling happy as I share this recipe that I made with love and affection for my brother, in his memory and in the process doing my bit to carry on the legacy of introducing new foods and recipes with the folks who are part of my life and also with those who cross my path.

Enjoy and stay content doing whatever that makes you happy 🙂 .

ashu

Happy Gudi Padwa

Ashu wishes you all a very Happy Gudi Padwa / Ugadi. A happy Chaitra Navratri too.

Gudi Padwa is a festival celebrated in Maharashtra on the first day of the Chaitra month, it marks the beginning of the new year of the Hindu calender.  It is the time to welcome the mango season 🙂 . Ugadi is celebrated in Andhra as the first day of the new year.

The rituals followed for this auspicious day are making colourful rangolis on the front entrance of the house, tying a marigold flowers and mango leaves toran at the entrance door. A gudi is setup and   worshipped and an elaborate vegetarian meal is cooked and offered as Naivedyam. A Shrikhand Puri, or Amrakhand or Puran Poli sweet is made. Pachadi too is made in some houses, it is a neem leaves, tamarind and jaggery mixed liquidy dish. I do not make this, never learnt it, though my mother used to make it. Raw mango dishes too are made.

Sharing couple pictures from today. I have not made many a dishes like the masale bhath and raw mango daal etc, made puran poli for sweet though I got Alpohsnso mangoes for the Amrakhand that I did not make 🙂 , will make it for the weekend menu! I made Bharli Vangi, mixed daal vadas/pakode, alu vadis, varan baath and mattha and fulkas. Even though I skipped some dishes but this itself was a heavy lunch, couldn’t stop with only one puran poli😀.

ashusphotography -Gudi
ashusrecipe-vegetarian meal

Wishing you all a blessed New year 🙂 .

Enjoy!

ashu

WEEKLY PHOTO CHALLENGE: BEING GREEN

For this Week’s Photo Challenge: It is easy being Green, I am sharing couple pictures from my Georgia travel.

Surround oneself with the beauty of nature and enjoy the best moments of the day 🙂 , capturing the different shades of green.

ashusphotography-WPC-Being Green
ashusphotography-Georgia travel
ashusphotography-Georgia Travel
ashusphotography-Georgia travel (Gudauri)
ashusphotography-Georgia travel (Gudauri)

ashu

Chicken Momos

ashu’s Steamed Chicken Momos

Chicken Momo is a dumpling which is one of my favorite and hence a frequently made food in my kitchen. I make it using refined flour and boiled chicken that is seasoned with simple seasonings. I have already shared a couple other recipes of momos, but the chicken momos was not yet posted.

CHICKEN MOMOS

INGREDIENTS:

Refined Flour: 250 gm

Boiled Chicken: 250 gm

Green Coriander: 2 Tbsp

Salt: To taste

Pepper: For Seasoning as per taste

Water: 1 glass (as needed)

METHOD:

Boil/Steam the chicken (I used 1 chicken breast) in a pressure cooker or rice cooker for a single vessel or 15 min.

Take a bowl and make a medium soft dough of the refined flour to which a pinch of salt is added, and keep the bowl covered.

Shred the boiled chicken, add salt and pepper as per taste and the chopped green coriander. This will be our Momos filling.

ashuskitchen -Chicken filling for the Chicken Momos

Divide the dough into small balls and roll out thin circular puris. Spoon the chicken filling  on the puri, and then  bring together and close all the ends giving a twist before sealing at the top. I prefer to remove the excess dough at the top end.

We can give any shape to the dumplings, but I prefer the one seen in the pictures. The more one practices shaping and making the momos, the better the shape 🙂 . I like to make smaller shaped momos, easier to eat in a single or two bites. Also note, the thinner the outer coat, it tastes better, my personal preference here.

ashuskitchen-Chicken Momos

ashuskitchen-Chicken Momos kept ready for steaming

Brush the steamer basket with oil before putting the momos for steaming, this prevents them from sticking to one another or to the basket, and we can easily remove them without the filling falling over from torn momos.

Steam the momos for 10 minutes, until the flour cover becomes shiny.

ashu’s-Steamed Chicken Momos

Serve them hot with a dip of choice, I have served with the parsley pesto that was handy in my fridge. Click for the Parsley Pesto recipe here.  It tastes best with the spicy red chutney made of tomato and ginger. You can click here for this recipe.

ashu’s- Chicken Momos

As always I am happy to share with you all another of my favorite and nutritious recipe. Hope you would like to give it a try in your kitchen too. Do click the links below for my other momos recipes:

Kheema (Mutton Mince) Momos

Tandoori Momos

Happy cooking delicious food 🙂

Enjoy!

ashu

 

 

 

 

 

 

 

 

 

 

 

 

 

WEEKLY PHOTO CHALLENGE: ATOP

The Weekly Photo Challenge: Atop

For this photo challenge I am sharing pictures clicked  at night from  At The Top, Burj Khalifa, the 124th floor Observation deck of the Burj Khalifa, Dubai, using my iPad-Air.

ashus photography-View below from At The Top, Burj Khalifa.
ashus photography-View below from At The Top, Burj Khalifa.

The view below from here leaves one spell bound, it is truly magical. 🙂

ashu

 

 

 

WEEKLY PHOTO CHALLENGE: WISH

My entry for the Weekly Photo Challenge: Wish.

Jen has asked us to show a wish and let our blog be the ema to share it upon.

We often see people visiting places of worship and praying for their wishes to be granted. I am wishing here that all the wishes of those who wished at these places gets fulfilled 🙂 .

I wish for peace and happiness to all.

Manakamana Temple, Pokhara, Nepal
Visitors going to the Tal Barahi Temple, Phewa Lake, Pokhara Nepal
Devis Falls, Pokhara, Nepal

People usually make a wish and throw a coin into the water, may all their wishes get fulfilled.

Wishing you all a great day ahead.

ashu

 

 

Khinkali, A Georgian Dish

ashusphotography-Georgia travel
ashusphotography-Georgia travel

The visit to Georgia in July 2016 introduced me to this dish- Khinkhali, a dish that I find to be a similar version of Momos that I am so very fond of eating and making in my kitchen.

The first lunch after landing in Tbilisi, Georgia in a restaurant in the busy Tbilisi Center, the menu card displayed this bigger version of dumplings that looked similar to momos. The guide told us it is called Khinkali and also informed us the way how we were supposed to eat it. It is a boiled dumpling with filling inside, a fried version could also be seen in the menu card. The inside filling could be of either Beef, lamb, chicken, potatoes or cheese etc. The menu card in the restaurant displayed the various Khinkali that were sold.

ashusphotography-Georgia travel
ashusphotography-Georgia travel

While visiting the Svetitskhoveli Cathedral, a UNESCO World Heritage Site in Mtskheta, we stopped for lunch in the neighboring restaurant and I was able to see and click these amazing pictures of the Khinkali in making.

The Khinkali are shaped and kept on a board and are ready to be put into boiling water.

ashusphotograpy-Khinkali
ashusphotograpy-Khinkali
ashusphotography-Khinkali
ashusphotography-Khinkali
ashusphotography-Khinkali added tot he boiling water for cooking.
ashusphotography-Khinkali added to the boiling water for cooking.
ashusphotography-Khinkali getting cooked
ashusphotography-Khinkali getting cooked
ashusphotography-Georgia travel
ashusphotography-Georgia travel
ashusphotography-Khinkali
ashusphotography-Khinkali

The hot Khinkali is then served to us and we hold at the folded top part and eat the rest of the khinkali and leave behind the top thick part on the plate. The filling is as per our choice and order.

I find it interesting to note that the mountainous regions are colder and one needs food that is easy to make, simple, and hot. The Nepal travel saw steaming hot momos being listed on the menu cards, the Georgian travel to the Mtshekta region saw the Khinkali in the process of making. This Georgian dish is famous throughout the country, and I would like to add here that it is similar to the steamed Momos, only the size is bigger and also the coating seems to be thicker. The potato and cheese filled Khinkali was too bland for my taste with only salt added , hence I could not relish them both.

Travelling to places makes us aware of not only the region, landscape and people but also the food habits and one finds a lot of similarities in food across far-flung regions with similar dishes but having the regional names. I find similarity of the Khinkali to the dumplings that one gets to see in a Chinese, or Tibetan or a Nepal menu. Do take every opportunity to travel, so that the foodies like me get to learn new recipes after each tour 🙂

I have tried making my version of the Khinkali yesterday and that will be my next post, so do return to check that out too 🙂 .

Enjoy!

ashu