Goyaves de Chine or Chinese guavas!

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Have you ever tasted Goyaves de Chine or Chinese guavas? They are small fruits that resemble guavas but are miniature in size.  Goyaves de Chine or Chinese guavas  These small-sized fruits are found in ample in Mauritius in the month of April. They ripen in that month and are a traditional delicacy sold in the streets.  The color of these fruits range from green to red to yellow. The green fruits are not yet ripe and are a bit firmish. The red ones are softer and have a sour taste while the yellow ones are larger in size with a sweet taste.  Chinese guavas or  Goyaves de Chine  These fruits get softer and rot faster. Therefore consume them on the same day you purchase them. Also, this is the reason that vendors pluck them up early from the trees when they are still red.  These fruits are also called cherry guavas or strawberry guavas or lemon guava. It is native in Brazil and also grows in Hawaii.  The skin or peel of the fruit is quite thin and i...
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Nepali vs Indian panipuri: The differences

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Everyone enjoys Pani Puri; the rich, the poor, the elderly, the aged, young people, and children irrespective of caste, religion or creed. Even overseas it is relished. 

I will not go into the history of it. It spoils the whole fun of the delicious food dish. 

But having tasted Pani Puri in several places, both national and international, I have found that they are made to cater to local taste buds. Hence, they are different everywhere in the world. 

Let's talk about India and Nepal and the differences in Pani Puri at both places. 

1. Puri- The Puris in India are made of maida, atta or suji. You have the option. But in Nepal, it is only maida Puris. I have yet not seen anywhere there suji Puris. 

Nepali Pani Puri 

2. Fillings- In India, the fillings are made of boiled and mashed potatoes with powdered spices. At times, there may be some green or yellow peas (boiled) in it. At some places, they add ragda (white or yellow peas that is boiled and mashed in spicy water to make a thick paste). And in some places or at homes, they use boondi (fried small sized snack made from Bengal gram flour with salt alone or with salt and spices added to it). The boondi is added to water to swell it and then removed by squeezing and added inside the Puris. 

Also read, Moong dal lassi sweet dish

Whereas in Nepal, it is boiled and mashed potatoes with green chillies and coriander leaves with peanuts and sometimes boiled peas (green or yellow). Pow

Pani Puri in India with two types of water 

dered spices are not commonly used in fillings. Some may use it. 

3. The Pani (water) of Pani Puri - In India, the water to fill into the Puris is made by grinding coriander leaves and mint leaves and adding powdered spices and lemon juice to it. Boondi may be added and at many places, it is served with ice cubes in it as cold Pani Puri. Most places make two types of water. One is spicy and second is sweet. 

Panipuri in India 

But in Nepal, no mint leaves are used. It is just a spicy and lemony water with floating coriander leaves bits and green chillies pieces and red chilli flakes in it. 

Taste both and see which you like! Food choices are individual. 

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