Ever since i took up the fruit drink/cold drink challenge, life seems to be more fun in kitchen these days. Every minute i keep thinking something new that i can recreate through these fruity drinks. I am simply loving this recipe developer inside me. In continuation to my fruit drink recipe development challenge, today on my blog is Sweet Rice aka Zarda. Zarda is a typical sweet rice dessert from Mughal cuisine, that is often made in Muslim homes specially when there is Biryani in the menu. Saffron colored sweet rice loaded with lots of fried nuts and dry fruits…
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The most popular one pot meal cooked in Muslim homes almost every weekend is Tahri. Now Tahri can be cooked with various ingredients. It is basically spiced rice cooked along with various vegetables. If you do not have an option of adding vegetables, a simple Aloo Tahri is also loved by all. Teamed up with veg raita, salad and some pickles, Vegetable Tahri is something that is loved by both children as well as the adults in the family. I have grown up eating Tahri almost every weekend, also there were times, when my mother just felt too lazy to…
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Soy, one of the most richest source of protein that can be used in making different kind of delicious and mouth watering dishes. One of the most popular brand of soy in India is Nutrella, comes in chunks and well as dry minced form as well. Nutrella has a very important place in my family, whenever we short of veggies at home, these chunks come as a savior and are enjoyed and loved by my family a lot. Whether its curry, or dry chili nutrella or even minced version, nutrella is tasty and super delicious in all forms. Recently my…
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Ada Pradhaman is the typically served dessert in festival of Onam in Kerala. Ada is the ribbon shaped dry rice flakes which is soaked in hot water and later slow cooked in jaggery and coconut milk. This traditional dessert is a very important part of Onam Sadhya (traditional meal). As Ada Pradhaman is typically made with various extracts of coconut milk, hence it is quite laborious task. Loaded with the goodness of coconut milk, jaggery syrup and dry fruits …Ada Pradhaman has a silky texture and is mild in flavor. I am thankful to Archana Doshi for giving me this…
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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…
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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…
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Cottage cheese aka Paneer patty and grilled vegetable sizzler is a perfect weekend party dish. Boiled and grilled potatoes and tomatoes pilled with assorted stir fry vegetables are teamed with saucy paneer cubes on the bed rice and noodles. Today i am celebrating my blog’s 2nd Anniversary, and that calls for a celebration. It’s weekend too, so technically two reasons to get my hands on this sizzling platter. It was 20th May, 2014 when i first started my blog to keep my sanity in check as well as treasure my family recipes under one roof. Never knew, my baby blog…
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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,…
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It’s been a decade now when i first started my cooking. Through out these years i discovered that developing a recipe is the most fun doing task in the kitchen and the left overs help doing this the most. Yes you heard me right, left over food are the best when recycled or reused by turning them into a very new dish. One of my favorite recycled dish made using left over Gujrati Kadhi or Chaas (Butter Milk) is Poha Idlis. Last night i suddenly noticed that a bowl full of Gujarti kadhi is resting inside the fridge. I made…
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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…
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Puliyogare or tamarind rice is a South Indian rice preparation typically eaten as a snack, as part of most south Indian festival luncheons and dinners, and as prasadam in temples. Puliyogare is also known as huḷianna in some parts of Karnataka, puliyodharai in Tamil Nadu and puḷihora in Andhra Pradesh. It is traditionally made using steamed or boiled rice mixed with tamarind paste, groundnuts or peanuts, coriander, coconut, red chili,curry leaves, jaggery, pepper, mustard seeds, fenugreek, turmeric, asafoetida and urad dal. Source – wikipedia Recipe inspired by Padhus Kitchen
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Fried rice is a common staple in Chinese cuisine. Can be made with fresh cooked rice or can even be made by recycling the left over rice. Fried rice has many variations, In America the fried rice has dominating flavors of pepper and herbs where as the Chinese fried has has Schezwan flavor to it. Loaded with the goodness of Spring onions and lots of chopped veggies, fried rice can be any day considered as a one pot meal. It can be accompanied by Veg Manchurian, Mushroom Manchurian or any other side dish you prefer. Can be made in a…
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