In continuation with the diabetic friendly recipes this month, today i brought you the most tastier version of lauki. For all those who make a fuss in eating lauki, this recipe is going to make them fall in love with the boring vegetable. Lauki Chana Dal is one such recipe that tantalize your taste buds and also can be enjoyed by children. It’s a perfect blend of taste and health for the diabetic patients too who want to keep their health in check. The recipe is adapted from my dearest mom but i tried to keep it simple using minimum…
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Treat your tummy with an absolute melt in mouth paneer kofta dunked in a rich creamy badami gravy. I had the pleasure of eating this royal treat in a near by restaurant few days back. The badami gravy is not just rich but also provides a amazing flavor ride to your palate. Basically the recipe comes under Awadhi Cusine and is quite close to Malai Kofta. The paneer kofta recipe resembles to malai kofta a lot but the gravy makes a huge difference when it comes to taste. The royal gravy has a smooth texture but along with that it…
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Indo Chinese food is the most favorite food amongst youngsters these days. Chinese food cooked with Indian spices makes it more delectable and scrumptious. The most common vegetarian Indo chinese food liked by Indian youth is Paneer Chilli and Gobhi Chilli. The recipe of both are same, the only difference is that one is paneer and another is gobhi. Here i have brought you the recipe of gobhi chilli. Its crispy and firey hot. Perfect for dinner if teemed up with some fried rice or noodles. Many call it as dry gobhi manchurian too. But it is not as saucy…
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With the onset of monsoon comes the season of pakodas, bhajiyas n fritters. In India specially we have a big craze of enjoying rains with variety of bhajjis and a hot cup of tea or coffee. The more the friiters are crunchy the more we enjoy the rainy season. If you have some cabbge left in your storage and thinking what to do with it…just make these amazing cabbage fritters binded with chana dal. Perfect tea time snack in monsoon and even a great tiffin option for kids. Bengal gram aka chana dal is a perfect binding agent when it…
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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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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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A hot toddy in Ireland, is typically a mixed drink made of liquor and water with honey (or, in some recipes, sugar) and spices and served hot. Hot toddy recipes vary and are traditionally drunk before going to bed, or in wet or cold weather. Some believe the drink relieves the symptoms of the cold and flu. A hot toddy is a mixture of a spirit (usually whisky, rum, or brandy), boiling water, and honey (or, in some recipes, sugar). Additional ingredients such as cloves, a lemon slice or cinnamon (in stick or ground form) are often also added. The…
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The monthly challenge set at Chef Across Boundaries was hosted by me for the month of June. After going through a wonderful experience of exploring Brazilian food last month, this month i decide to go for JAPANESE CUISINE. The only Japanese food i knew till date was Sushi. Wanted to explore more hence did a bit research before i could actually decide to go for it. Through internet research i came to know that Japanese cuisine (和食, washoku) offers an abundance of gastronomical delights with a boundless variety of regional and seasonal dishes as well as international cuisine. The Japanese…
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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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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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