Biryani is something i simply can’t get over it. This is the only dish which i can relish daily. After having tried Awadhi Biryani, Hyderabadi Biryani, Kerela Biryani it was now turn to lay my hands on Bombay Biryani. I had this during my stay in Mumbai somewhere near Lokhandwala. The taste was little mild as compared to North India’s Dum biryani. Luckily i had a packet of ready made Bombay Biryani masala which i had received a few days back from one of my good friend Anisa Arif also the owner of Zaika. Apart from whole spices i did…
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Falafel is a Lebanese deep fried balls or patties made from white chickpeas/kabuli chana and/or fava beans. they are usually stuffed in pita bread with tahini, hummus or a vegetable salad or a assortment of veggies. Falafel is a common dish eaten throughout the Middle East. The fritters are now found around the world as a replacement for meat and as a form of street food. When chickpeas are used, they are not cooked prior to use (cooking the chickpeas will cause the falafel to fall apart, requiring adding some flour to use as a binder). Instead they are soaked…
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Makhni gravy is something to die for. Anything cooked in a makhni gravy makes it rich and delicious. After cooking, paneer makhni, aloo maknhi, gobhi makhni…it was now time for some kathal to go with the creamy gravy. Had lots of kabab mix left in my fridge box which i had made yesterday. So thought to go for some kathal ke koftas in makhni curry. The delicate koftas simply melt in mouth and gives a marvelous taste when combined with a creamy and silky makhi gravy with a mild aroma of kasuri methi. I teamed up this awesome dish with…
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Kathal ke Kebabs are the vegetarian version of Shami Kebabs. The fibrous fruit make is look almost like a mutton kebab. As jackfruits are flooding the market these days, i had a small one at home too. Had already made curry and koftas of kathal few days back, so thought to use the remaining pieces for making tikkis or kebabs. They can be consumed as an awesome evening snack or as a side dish with the meal. Jackfruit comes from mulberry family. It has thorny projections outside and soft flesh. Jackfruit’s flesh is very high in fiber content. The taste…
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A glass of chilled Masala Chaas… Ahaaa, so Refreshing!!! Perfect cold beverage in hot summer. Keeps your tummy cool and happy. Originally, buttermilk referred to the liquid left over from churning butter from cultured or fermented cream. Traditionally, before cream could be skimmed from whole milk, the milk was left to sit for a period of time to allow the cream and milk to separate. On the Indian subcontinent, the term “buttermilk” refers to the liquid left over after extracting butter from churned yogurt. Today, this is called traditional buttermilk. Traditional buttermilk is still common in many Nepalese, Indian and…
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‘Chefs Across Boundaries’ is a group of Chefs who set up challenges every month to encourage the participants to innovate, think out of the box and explore the culinary world. It is an initiative started by a handful of food bloggers and food enthusiasts who have taken up the challenge to explore unique and traditional recipes with a motive to expand culinary knowledge as well as to promote the hidden gems which are yet to make an impact in the culinary world. The monthly challenge at ‘Chefs Across Boundaries’ this month is the cuisine of beautiful Kashmir. The challenge was…
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Dul Alu specifically belongs to Kashmiri Cuisine … The potatoes, usually smaller ones, are first deep fried, then cooked slowly at low flame in a gravy with spices. It is a popular recipe cooked in all parts of India but the most popular recipes that made a place in every house were Kashmiri Dum Alu, Punjabi Dum Alu and Bengali Dum Alu also known as “Aloor Dom” made in mustard oil. The Kashmiri Dum Alu has a specific taste and aroma of fennel and is made in a spicy gravy, whereas the Punjabi Dun Aloo has subtle taste with mild…
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Naan also known as Khamiri is Indian flat bread that is usually oven baked. Commonly found teamed up with the cuisines of West, Central and South Asia. Naan in other parts of South Asia usually refers to a specific kind of thick flatbread (another well-known kind of flatbread is chapati). Generally, it resembles pita and, like pita bread, is usually leavened with yeast or with bread starter. Typically, it is served hot and brushed with ghee or butter. It can be used to scoop other foods, or served stuffed with a filling: for example, keema naan is stuffed with a…
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Dahi vada (also known as Dahi Bhalla in Punjabi , Thayir Vadai in Tamil, Thayir Vada in Malayalam, Perugu Vada in Telugu, Mosaru Vade in Kannada, Dahi Bara in Oriya and Doi Bora in Bengali) is an Indian chaat, prepared by soaking vadas in thick dahi (yogurt) The Marwaris use Moong Dal instead of Urad dal in making the vadas. It can be eaten both as a snack and a meal. When ever i cook in a bulk, i prefer making the vadas a day before. Refrigerate it in a zip pouch and then next day soak in hot water…
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Hyderabadi cuisine has evolved over centuries from foreign and native influences. The cuisine began to form during the medieval times and was reached to extend during modern period through the work of skilled chefs serving the Deccan nobility. The city of Hyderabad being the seat of former rulers was the center of many innovative techniques led by royal chefs (known as Khansamas) that eventually gave form to modern Hyderabadi cuisine. One amongst the many Hyderabadi delicacies is the Baghare Baigan or Hyderabadi Baigan. It is a popular Indian eggplant curry of Hyderabad in India. This dish is also very popular…
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‘Chefs Across Boundaries’ is a group of Chefs who set up challenges every month to encourage the participants to innovate, think out of the box and explore the culinary world. This month, one of the Members Hetal Kamdar (http://hetalkamdar.blog.co.uk/) hosted the challenge and her theme was Pondicherry cuisine. The Union Territory of Pondicherry boasts of a sumptuous cuisine that shows strong French and Tamil influences. Puducherry formerly known as Pondicherry is a small charming Union Territory on the east coast of India consisting of four small regions namely Pondicherry, Karaikal, Mahe and Yanam. Whereas Pondicherry and Karaikal is in Tamilnadu,…
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Highway on my plate tonight!!!! Who doesn’t gets fascinated by Dhaba foods… No matter where we go and eat, a 5star or a 7star, nothing can beat the rustic flavor that a dhaba provides our palate. I am not much of an aristocratic person…i loved to stick to my roots, the roots of India that defines my taste, my culture and my food. The Dhaba moves wherever a highway goes.” The first Dhaba was probably established soon after the linking of the cities of India by highways (national, state and village roads). Food served in Dhabas is wholesome and full…
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