Happy New Year!! What a start to the year..Daibi…2 back-to-back posts from you??!!! Wow, that is indeed commendable!! :D. Your post on the healthy aspects of street foods should have been written some 15-20 years back when mothers like ours totally prohibited us from eating these things…uufff the reasons she gave for not letting us gorge on Papri Chaat or Gol Gappa were so convincing!! “You will get a sore throat..or You will get a stomach upset”!! Ma’s commandments on street foods however led to my secret missions to the market, eating few platefuls of Chaat, coming home and then again eating a full dinner!! You guys can very well imagine my condition, right? 😀 Burping and praying that next morning everything stays fine (especially stomach and throat), I would quietly go to sleep 😀 Till date Ma doesn’t know about those secret missions :P. Reading your post now am thinking, if only I had known these amazing facts about spices then, I would have combated Ma’s decisions with them instead of the secret missions!! But I must confess, the kick one gets in such secret missions was and continues to be awesome…heehhehehehe!!
The pics in your second post on Pushkar Mela look awesome Man!! I wish I was there too….considering what is going on in India today, it “seems” to be the worst place to be…but trust me in all the travels and stays around the world, I still feel ‘Go East or West, India is the Best!’….the stories, the rich culture, the melas, the food, the people….OH!! there are so many reasons always for me to go back to India!! I will…I will one day….
Anyways, today I am writing to share this amazing sauce I recently discovered which I think goes well with our chaat plates as well. Its called the Chermoula, a Maghrebian (Egyptian/Algerian/Moroccan/Tunisian) marinade for fish, seafood and meats. It looks like our simple mint chutney, but the blast of flavours you get with every spoonful, makes it awesome I think. The day I saw this recipe, I only had eggs in the fridge and some veggies. So I decided to make a Couscous Salad and Eggs Chermoula. Couscous is primarily a North African staple food made of semolina which serves as an accompaniment to the curries, tagines and meat/fish dishes. One can make lovely salads as well with it. In keeping with the pact of being and eating healthy this year, I used Wholewheat Couscous instead of the plain one that’s made of white flour.