Momordica charantia, known as bitter melon, bitter gourd, bitter squash or balsam-pearin English, has many other local names. Goya from Okinawan and karela from Sanskrit are also used by English-language speakers. It is a tropical and subtropical vine of the family Cucurbitaceae, widely grown in Asia, Africa, and the Caribbean for its edible fruit, which is extremely bitter. Its many varieties differ substantially in the shape and bitterness of the fruit. As the name implies, this vegetable is a melon that is bitter. There are two varieties of this vegetable: One grows to about 20 cm long, is oblong and…
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I was very new to Sindhi Biryani before i explored my friend Anisa Arif’s website http://shop.zaiqathespicestore.com/ . Before this i had tried Zaika’s Bombay Biryani Masala which i used few months back. It got published in various online food magazines too. Since then i am a huge fan if Zaika Spices. They are fresh, fine and absolutely aromatic. While ordering some spices , Sindhi Biryani Masala caught attention of mine this time. After having a word about it with Anisa, i decided to give it a try. The procedure followed to make this Biryani was the same, the only difference…
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Rājmā is a popular Indian vegetarian dish consisting of red kidney beans in a thick gravy with many Indian whole spices and usually served with rice and roti. Although the kidney bean is not of Indian origin, it is a part of regular diet in Northern India. The dish developed after the red kidney bean was brought to India from Portugal . Being a popular dish, it is prepared on important occasions. About 100 grams of boiled Rajma beans contain 140 calories. 5.7 grams of protein, 9.0 grams of fat and nearly 17.8 grams of carbohydrate.Rajma chawal, i.e. Rajma served…
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My love for quick fix recipes is getting stronger day after day. Ramadan Iftaars demands lots of variety things specially when my son joins in. So here i present the cousin brother of Cheese Croquettes …. Cheese Fingers! I also call it Easy Cheesy Fingers as its super easy and can be made in a jiffy. A perfect snack option while enjoying monsoon rains and even sorts out tiffin problem for fussy kids. The cheese filling inside gives a gooey texture inside which surely every kid would love. The crispy coat given with bread crumbs or poppy seeds initially give…
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During Ramadan my family demands for more variety of food as compared to normal days. After having consumed a lot of non veg stuff it’s now time to hog on some pure vegetarian food. Me and everyone in the family are a big time South Indian food lover. Didn’t wanted to go with those regular Idli and Dosa, hence opted for Uttapam. Teamed up with some Mango pickle, Tomato pickle, Curd and an aromatic Sambhar to fulfill. Usually Uttapams are as big as chapatis but i made Mini Uttapams for Iftaar just to please my son. Uttapam or ooththappam or…
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The word Korma/ Kurma comes from Mughlai cuisine. It means a royal gravy that is prepared with mutton, chicken, beef etc. The gravy is thick and rich with a little larger quantity of oil in it. Korma can be prepared either spicy or mild. It depends on your taste buds. Traditionally the Korma was made in a Big Handi, but gradually people adapted woks etc for cooking. I have also seen few cooking in a pressure cooker. Though it saves time and energy but trust me that authentic tastes lacks which you get in slow cooking. Mutton when cooked in…
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This is the first time i made Khandvi. Though i have heard a lot about this Gujrati delicacy and even tasted a couple of times. Always had a fear to try this as i had been hearing a lot about its tricky technique and method. The ingredients of Khnadvi are so similar to that of khaman dhokla, that can be easily available at home…only the method is different. Level of cooking i would say is difficult. To get those perfect size rolls is a tricky business. If the consistency of the mix is too thin, it wouldn’t roll…and if its…
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Let’s take a tour to Hyderabad today. Well had an opportunity to visit this city of Nawabi cuisines couple of times. Must admit, everything about Hyderabad is simply marvelous. The city show cases a splendid food culture in every corner. From gullis to mohallas ..from street food to fine dinning, Hyderabad has something special for each and everyone. The cuisine emphasises the use of ingredients that are carefully chosen and cooked to the right degree and time. Utmost attention is given to picking the right kind of spices, meat, and rice. Therefore, an addition of a certain herb, spice, condiment,…
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Healthy morning starts with a healthy breakfast that keeps our tummy light and our body energized. We have grown up eating Cheela in breakfast. My mom use to make varieties of cheela. It’s not just instant but can be made with almost anything and everything. Besan, Suji, Atta etc are common flours for making a cheela. When made in a non-stick pan the cheela becomes crisp and oil free. Yesterday while shopping for vegetables i got lots of spring onions. Thought to utilize the leaves to its fullest. In Chattisgarh spring onions is used for making lot of things. It…
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Bottle Gourd is the only vegetable i always disliked as a kid. Lately, the two dishes made with bottle gourd which i started liking and later fallen in love with were Lauki Halwa and Lauki Kofta. I have seen my mom making typical spicy gravy with lots of bottle gourd dumplings drowned in it. Since long i had been wanting to make lauki kofta in a rich thick creamy gravy. Today while hunting veggies in the fridge i came across a lauki and some left over fresh cream/malai and of course the cashew nut paste which i always keep handy…
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One is either a vegetarian, a non vegetarian or an eggetarian! We have grown up learning ‘Sunday ho ya Monday, roz khao Ande!’ There are endless recipes made with eggs all over the world. In India eggs are happily served in breakfast, lunch, dinner and even on road sides in winter evenings. Something that heats up the body and is a rich source of protein as well. In our daily affairs we commonly make omletes, poach, sunny side up, half frys, srambled eggs or bhurji , boiled and sliced and egg curries. There are different styles of making egg curry,…
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Guest arriving in a short notice can panic anyone in the kitchen. Today the same happened with me too. I just had around 40 mins in hand to make the entire lunch. Somehow managed to complete the whole course but some where found something lacking in the spread. Something that can be served both as a starter or as an accompaniment. Had some cauliflowers and hung curd in my fridge….. sorted! I knew what exactly i wanted to do with them….Tandoori Gobhi! Immediately prepared the marination and kept in the fridge for around 35 mins…i knew i can grill/roast (whatever…
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