Bun maska is nothing but bread butter, with a little twist here. This Banarasi Bun maska is one of the best bun I have had in my life, simple and sober.
Banaras has a very unique way of toasting their buns, the charred taste of the bun with dollops of butter applied on it makes one craving for more.
With my recent visit to Varanasi I did get the opportunity to taste all the famous stuff Varanasi is famous for. One of them is this Bun maska. To be frank this was my husband’s favourite and I use to wonder what is it…..now after tasting this Bun maska I am in love with it.
So thought of recreating the Bun maska which I had in Varanasi with you guys, so that you can enjoy if not possible to reach 😉
Let’s get the recipe
2 burger bun or bread slices
Black salt/ Kala namak
First cut buns into two slice
Apply butter on both the sides of bun or bread
Place a grilling stand on fire
Keep the buns on them for the smoky taste
Turn them quickly to toast on both the sides
Remove from fire and keep on a serving plate
Apply generous amount of butter on the buns
Sprinkle chaat masala and black salt according to taste
Place the bun on one another
Toast them again on fire quickly
Apply butter on top of the buns serve them hot.
Bun maska is ready to be enjoyed the Banarasi way.
Whole of Purvanchal region enjoys their bun maska in this manner
Every kid can relate to Maggi and among them even I stand, maggis are savour ,as you travel to North India all resto and stalls sell Maggi as this is a no fail recipe. And keeps one’s stomach full for longer periods.
During this lock down period Maggi did come handy for all the housewives for that bulky hunger whole day 😂 Even hostel students who were trapped during this lock down period where mess and hotels were closed.
We all have made that regular Maggi, so why not try out a new recipe which is trending everywhere, I did try my hand on this if this recipe really tastes good or it’s just a fad to make anything nonsense.
So, in my point of view yes, this recipe that’s Maggi sandwich is worth trying and you will love it. It’s cheesy, spicy and toasted well. Perfect for your kids lunch box or picnic
I would suggest let’s take a look at the recipe card
We usually keep making the onion-tomato version of vermicelli,today just wanted something chinese and grabed this vermicelli and cooked in my style.with only few veggies available in the pantry,instead of heading and shopping I prefered of cooking with whatever is there.Chinese cuisine is one such dish which is loved by all and you don’t have to request them to finish this off.
Try this different style vermicelli for your kids lunch box or as a evening snack,you won’t be disappointed.
Vermicelli is often stored at every Indian household for making of seviya,either we cook sweet or salty,this time let’s cook chinese.
2 cups vermicelli cook as per given in packet
1 onion chopped
1 green capsicum chopped
1/2 cup chopped cabbage
1 tablespoon ginger-garlic paste
1/2 tablespoon soy sauce
1/2 tablespoon vinegar
1/2 tablespoon schezwan chutney
2 tablespoon boiled sweet corn(optional)
2 green chillies chopped
salt as per taste
1 tablespoon sugar
oil for cooking
First cook vermicelli as per the instructions given on the packet
Heat oil in a kadhai on medium flame
Add in ginger-garlic paste,saute till raw smell has gone
Add in green chillies, onions and saute till soft
Add in veggies(whichever you are using) cabbage, capsicum and boiled corn
Saute for few seconds
Next add in the given sauces with salt
Add cooked vermicelli
Toss it well
Garnish with chopped capsicum and corn
Chinese vermicelli is ready to be served
Hope you liked my version of vermicelli
Until then keep exploring…..
While adding salt remember,the sauce does have a little amount of salt already.
Kathi rolls were originated in Calcutta with kababs like beef,chicken amd mutton and the variations are endless today.Everyone coming with their own version here to suit their taste buds.I developed his recipe to the exact taste of my twins,knowing what they will like n what not.This roll has being a hit with them,actually made this for their lunch box as every mother will understand the pain of making something different every day for kids,it’s a huge task.So just grabbed whatever was in my pantry and essembled ,there you go a delicious mouthwatering, tasty and tangy with some spicyness here it is Chinese bhajiya roll
Chinese is every childs favourite cuisine,I can say even adults,so best roll I thaught of making was this.Purely being my way of cooking here,I have not used maida rotis only wheat flour rotis to keep it healthy.
Kathi rolls are basically any kabab or bajiya rolled into Indian flat bread like maida ki roti or gehu ki roti.
A best lunch box idea or snack
Do check my You Tube channel for detailed video Purvanchal’s Tadka
Pineapple is one of my favourite fruit I love pineapple cakes and halwas.My first taste with this halwa was way back in Mumbai when I had gone for Ganpati festival, here I would like to confess I am a very fussy eater myself 😉so I think you just read the story first…..Now that I am there at friends place my younger sis her friend she offered prasad and as I was very hungry just grabbed the chana sundal and halwa ate to my content. Later I asked her this halwa tasted something different but I liked it,what is it? She said Didi it’s pineapple halwa😅😅you should have seen my face because until eating this I use to hate pineapple, me thinking in my mind How dumb I have been never tasted all this,so from that day pineapple has been my favourite in dessert, Thank you Kiran for making me eat this halwa❤
So as you might have guessed the recipe of today that’s Pineapple Halwa.This halwa is also offered as prasad to Ganpati Bappa.Make them and store them in air tight container, you can refrigerate it for 3 to 4 days and eat.
This generation is divided into two parts half being the pizza gang and half being the Indian samosa gang😂😂I hope you agree,if not you are free to do so😉but if you take on a serious note there still are people who would give away pizza for samosa and with people I mean the younger generation.
And the gang that I am talking about is none other than my twins,they love samosa.The street from where they pass by for classes has a small hotel from where aroma of Deep frying samosas just make you feel hungry and wanting to just have , from that place samosa have become my twins fav,in either way it had to happen as their dad is a hardcore fan of Samosa 😃.
Coming from Uttar Pradesh where all the samosa and chaat stuff started making them was never a big deal and every house had their own way of making masala.The whole trick lies in the masala or stuffing of samosa a little bit here n there with the masala you are gone,so perfect quantity of spices is the main stuff.
This recipe which I am sharing is the one made by all the local shopkeepers from Purvanchal region and main bazar of our native place that’s Pattinarendrapur,any person who has tried samosa from UP will get easily connect to it by have this one.