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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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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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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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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‘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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Tawa Paneer Masala is a blessing to all those mom whose children come up with a sudden demand of paneer without even giving enough time to cook. Something that can be made in a jiffy and kids will get a chance to intake paneer along with some veggies too. It can be made in a Tawa (as the name suggests) as well as in a kadhai too, depending on the availability of the utensil. Tawa paneer masala is one of the quick side dishes to accompany roti or rice and takes merely 15-20mins to prepare. The recipe of tawa paneer…
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