In India we have so many cities that speaks for them self. Old cities have so much cultural heritage in store for us to explore. One such typical cultural heritage lies within the narrow gallis of the old city lanes. They say that if you want to know the real facts about the city go to the inside places, the places that is now the oldest part of the city. Bhopal, the city of lakes and Nawabs is the the richest food city after Lucknow and Hyderabad where the Mughal food impact can be easily seen in some interior parts…
-
-
I often keep Makhana/ Fox Nuts in store for my little hunger cramps. It’s healthy and good for those who are looking for some weight loss. In my family makhana is used is various forms, we often use it in making kheer and curries etc. One such super delicious makhana curry is with cashews. It’s rich and exotic, and the creamy gravy leaves you craving for more. Makhana is porous in texture hence it has a tendency to soak. So while cooking anything with makhana, one has to be very particular as in when to add and how much to…
-
A well spent weekend with lots of food and frolic, Monday usually seems to be the most lazy ones to get me inside the kitchen. For those days when I had indulged myself too much on heavy food and feeling blotted… MOONG DAL KHICHDI is that one ultimate desi one pot meal that keeps digestion easy. Who says Khichdi is had only during illness, well my khichdi is no less that a pond of ghee with lots of tadka floating and enjoyed with raita, papad, chutney and achaar. Petite Yellow Lentils (split and dehusked ming beans) mixed and cooked with…
-
Have you ever sat wondering why restaurant food tastes different from home food. In fact i would say that most of the restaurants serve same curry for most of their dishes hence they all taste the same with little halka fulka difference. Its only the paneer butter masala that tastes different from the other curries. My friend Anisa Arif once shared her amazing Mother Base Gravy recipe with me. As the name calls for itself, the gravy is the mother of seven different recipes. Yes, you heard me right, one mother gravy makes 7 different types of gravies for various…
-
Well i am an extremely moody person specially when it comes to cooking .tongue emoticon There are times when i don’t even feel like stepping into the kitchen whereas some days pass inside kitchen only. Yesterday was one such day when day i was the biggest enthu cutlet in my kitchen. Made hell lot of things for dinner and now enjoying the lazy day o my couch. Among many good things prepared one was PANEER KOFTA. Fried paneer balls in a creamy makhni gravy served with naan or zeera rice is sheer bliss! Paneer kofta falls in the same family…
-
I wish to die with a mouth full of Biryani… for me there can be no love than Biryani love! The one craziest stuff that makes me go super crazy for. Biryani, no matter mutton or chicken, is my utter most favorite dish. Biryani comes from the Mughlai cuisine and has some amazing variations done in different regions where the Mughals travel. In my knowledge Biryani is made with different preparations in different states of Inida. In my blog i have been focusing on adding different kinds of Biryanis from various regions. You may also find Hyderabadi Biryani, Bombay Biryani,…
-
When you have plenty of Khoya/ Mawa at home and just don’t feel like making any sweet …. try this absolutely delightful Khoya Paneer with some home made butter Naan and treat yourself luxury! Khoya paneer, a perfect blend of evaporated milk and pureed onions, tomatoes and cashews when curried with cottage cheese chunks gives a royal treat and can easily be a show stopper in any party or occasion. Serve this creamy , rich curry with some fresh home made naan or even enjoy with some zeera rice and salad. A perfect dinner option when you have special guests…
-
Celebrating Leap Year with some amazing Kathal Ki Biryani | Raw Jack Fruit Biryani. Finally the month of love is coming to end and through out this month i had been cooking so many sweets and desserts. A foodie family doesn’t need any occasion to celebrate… no matter what, we should have good food in our belly before we go to bed. By this we get nice foodie dreams as well…haha! So coming back to the point, after having indulged on all those exotic sweets and desserts the whole month, today i actually wanted to celebrate the day with some…
-
No fine dining can beat the taste of rustic dhaba style food. It takes hardly few minutes for the food to get prepared and arrive to your table in a dhaba and trust me the taste is unbeatable. Dhaba Style Spicy Paneer Masala. This is one dish which my family has to order whenever we stop/ halt in a Highway Dhaba for lunch or dinner. Spicy and aromatic curry with heavy pieces of soft paneer and crushed kasuri methi all over,,,ummmm complete bliss! Today i am sharing the recipe of this rustic paneer dish which i got to learn from…
-
The best thing about winters i like is we get a superb variety of food which we can enjoy without a guilt. Winters comes with a great appetite and a cool digestion…lol No matter how spicy you go in winters, your stomach doesn’t mind at all … see this is what i love the most. So now as we know that we are open to food completely, let us have something hot and spicy. What better than having a curry loaded with the goodness of peas and potatoes. wow! Yellow peas curry! Though i have made it before also.. but…
-
As a kid i had been fond of paneer a lot and my love for it is still not over :p One of my most favorite childhood recipe made by my mom is Shaam Savera. Honestly i never knew this name till i came acroos Sanjeev Kapoor’s recipe. My mom use to call it as palak paneer kofta. But after coming across Shaam Savera i realized the significance of it and the very beautiful reason behind the naming of this dish. Shaam in hindi means Evening and Savera in Hindi means Morning. Now as you see both paneer and spinach…
-
Navratan Korma aka Nine- Gem-Curry gets it’s name after the nine ingredients 9vegetables, fruits and nuts) used in making a creamy, semi-sweet Mughlai Curry. This royal curry was made in the imperial kitchens known as ‘Bawarchikhana’ for the Kings and the Queens during the Mughal Era. Mughali Cuisines are over the top delicious and this particular curry tops the chart as it makes it more royal with the use of fruits, assorted vegetables and nuts. The curry becomes rich with the use of cream, cashew paste and coconut milk at times. I have learned this recipe from my grandmother, who…
