Ingredient: butter

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…

Happy Easter Everyone!!! On the occasion of Easter i got an opportunity to meet few of my old time friends, with whom i had spent my life’s best years. My best friend traveled all the way from Ratlam to visit us… nothing can be more blissful than spending a moment with old friends and re-living the good times spent. And what better way to celebrate the occasion than having a luscious, ganache glazed truffle cake with filling of chocolate , nuts and cherries….complete bliss! A chocolate truffle is a type of chocolate confectionery, traditionally made with a chocolate ganache center…

Semolina Cake aka Basboosa has been a favorite dessert in many Middle Eastern and North African countries. Its very simple and easy to remember. A perfect evening snack for fussy kids. Semolina cake recipes are deliciously easy to make, yet uniquely impressive. Semolina cakes have a lovely texture that is distinctly different than cakes make with plain flour. It can be made in different flavors by adding lemon or orange zest etc. Since a long time i were wanting to make a semolina cake with coconut that i ate once long back at my friends house. She briefed me with…

‘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…

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…

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…

“Never Fear… When Cup Cakes Are Near!” Exams are over and this calls for a party… Kids party are incomplete without Cup cakes. My son Abeer, known to be a huge chocolate fan wanted me to make cup cakes for his friends on the last day of exams. That gave me an idea to organize a Kid’s Pajama Party! As the cup cakes were being made for the bachcha party, i wanted the frosting to be simple yet colorful and delicious. Chocolate, Raspberry and simple Vanilla were my choice. Had already tried ganache a couple of times before, so this…

Sholeh Zard is a Persian Saffron Rice Pudding which consists and amazing aroma of rose water and cinnamon with the goodness of Almonds and richness of Saffron. Among the few authentic Persian desserts, Sholeh Zard is the classic! The name Sholeh Zard literally means ‘Yellow wobbly’ Made with long grain basmati rice, the dessert is undoubtedly a sinful indulgence. Truly aromatic and gives a royal taste to your palate. There are several types of sweetened rice desserts made all over the world but Sholeh Zard has to be one’s favorite. The color, texture and the aromatic flavor makes it different…

If chocolate is a sin, i am happy to be a sinner! It was Khan sahab’s birthday yesterday and this time i wanted to bake a cake that is my family’s favorite. I have often seen my son Abeer and Khan sahab fighting over a piece of chocolate cake. That was when i decided to go for a dark chocolate cake lined with Nutella layer in between and an absolute mouth melting ganache frosting to go with it. Didn’t wanted to go with that regular chocolate sponge cake, so after a long search i finally ended up picking just the…

India is known for its vivid variety of cuisines that comes from various regions. Bengal being one of an important region of India has blessed us with Culture, Arts & Literature, Politics, Football and Sweets. Bengal sweets are suppose to have a world wide recognition. Commonly known as ‘Bangali Mithai’ in sweet shops, the Bengals sweets have a wide range of variety and tastes superior than any other sweet. Roshogulla, Sondesh, Chamcham, Payesh, Patishapta etc are just some popular sweets given by West Bangal. I myself got an opportunity to visit couple of Bengali marriages and believe me it’s the…

‘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,…

The word Satay is a modern Indonesian and Malay spelling of Sate , a dish of seasoned, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu/ paneer; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. With paneer in hand i opted to go for a Korean Paneer Satay in which there is a wide use of basil in the peanut sauce that not just gives an aroma to the dish but even…