My second submission to the Weekly Photo Challenge. This week’s photo challenge is ‘weightless’. I thought about several possibilities but finally decided on some shots i had taken of candy floss.
Whenever i think of candy floss, it is about its fluffiness, lightweight, ready to disappear when you try to press it and how it dissolves outright as soon as you pop it in.
These shots were a result of a cheeky monkey who walked up and snatched my niece’s candy floss at Kasauli. Her wishful hope to enjoy another did not materialize until we saw a candy floss vendor cycling on the Delhi-Chandigarh highway surrounded by wheat fields on both sides. We stopped him and asked him if he could make some. He happily obliged. It was fascinating to watch him make it. As the candy floss was being woven, the smiles of the girls spread like the sugar webs on his little device! after all, not only were they candy floss but they were in their favourite ‘wow pink’ colour!
Nobab Ametpa: Pomela Salad, a Manipuri recipe; photo: ©Ingallei
Winter is a time to enjoy the sun and what better way than to enjoy the afternoon with a plate of juicy nobap (pomelo) with the evening sun on your back! Ah yes! Those were idyllic winters spent in the company of friends and family in Manipur.
Pomelo is a citrus fruit readily available in the winter season in Manipur. In the native tongue it is called nobab and is available in two colours – translucent (or white ) and the pink (or red to the native eye). We had two plants in our garden – one of each colour. The fruit is big. An easy way to peel it is to make incision to a depth of about three-fourth of an inch into the fruit and draw slices from the stalk to the head. The incision would cut through the thick cover but would not be enough to cut the inside of the fruit. The next step is to break it open from the head and remove the cover slice by slice. Make sure to remove the soft white insides of the cover before working on the fruit pulp. It tends to lend a slightly bitter taste.
For the garnish, add salt to taste, roasted chillies (one or two), toasted gram/pea flour and toasted pounded perilla seeds. The last two ingredients can be prepared in advance and stored in bottles. Sugar is optional and I usually avoid it as I have a bias for the sweet taste of the fruits matured on the trees. All you need to do is slightly crush the chillies with salt and toss all the ingredients together. And it’s ready!
cutting open the pomelo
shredded pomelo with the garnish: toasted gram/pea flour, toasted & pounded perilla seeds, salt, roasted red chillies
Daulat ki chaat
Old Delhi is a well known hub for those undaunted by the crowd and willing to explore. The Red Fort, the Jama Masjid, the markets, the eating joints and so on. In my earlier visits, I had not come across this street food because it was not in winter. Daulat ki chaat is sold on the streets of old delhi only in the winter. From what I have been told, it is mainly malai cream served with khoya and flavoured with safron and rosewater. The cream gets easily spoilt and hence, it is seasonal as a street food.
Daulat ki chaat being sold in the streets of Old Delhi
My first impression of the street food was its veil and I wondered why it was veiled like a lady!