Ingredient: nut

Navratan Korma aka Nine- Gem-Curry gets it’s name after the nine ingredients 9vegetables, fruits and nuts) used in making a creamy, semi-sweet Mughlai Curry. This royal curry was made in the imperial kitchens known as ‘Bawarchikhana’ for the Kings and the Queens during the Mughal Era. Mughali Cuisines are over the top delicious and this particular curry tops the chart as it makes it more royal with the use of fruits, assorted vegetables and nuts. The curry becomes rich with the use of cream, cashew paste and coconut milk at times. I have learned this recipe from my grandmother, who…

Pilaf, also known as pilav, pilau, pilafi, pulao, palaw, plov, polov, polo, and polu, is a dish in which rice is cooked in a seasoned broth. In some cases, the rice may also attain its brown color by being stirred with pieces of cooked onion, as well as a mix of spices. Depending on the local cuisine, it may also contain meat, fish, vegetables, pasta, and dried fruits. Pilaf and similar dishes are common to Balkan, Middle Eastern, Caucasian, Central and South Asian, East African, Latin American and Caribbean cuisines. It is a staple food and a national dish in…

It’s been a year i last updated SHEER KURMA recipe on my blog. The pics that time were horrible as i took them from my phone camera and even the recipe writing part was very childish and not up to the mark. This year i decided to re shoot the old recipes and update in blog. Whole Ramadan i went busy and on Eid i went to my mom’s place to celebrate. Again missed a chance to shoot the sheer kurma. Finally, today i decided to make sheer and get it properly shot. So alas my old recipe got a…

With the onset of festivals, comes a season of sweets and desserts. I always had a fear of making kaju katlis at home, though them to be some rocket science….unless until i found the recipe of my dearest friend Farrukh Aziz from “Cubes N Juliennes”. Recently she made some amazing Kesar Kaju Katlis, that inspired me to try my hands on too. Her recipe was one of the most finest and easiest recipe i came across. Though her’s was saffron flavored and i tried doing some innovation to the recipe by adding a chocolaty touch to the traditional sweet. The…

RAKSHA BANDHAN is round the corner and everybody must be exited for it. I’m sure many might have already planned the menu as well for their beloved brothers. From past few days i have been seeing everywhere on social media, ladies making amazing sweets for the occasion. Though i do’nt have a brother but i do have a right to celebrate the purity of the festival by making some pure home made sweets. Raksha Bandhan is the festival where the sister ties a knot of love and faith on his brother’s wrist. The pious thread is known as Rakhi. These…

CHEFS ACROSS BOUNDARIES is a group of budding chefs who willingly came together to explore the cuisines of India and across the globe. From past many months the group has been conducting monthly challenges based on both National n International cuisines hosted by the members. After last month’s amazing Japanese show down hosted by me, this month’s theme challenge was DUTCH CUISINE, set by the very talented and my dearest friend Sindhu Sriram of http://www.neemandturmeric.blogspot.in/ I would like to take this opportunity to thank Sindhu for letting me explore the world of Dutch Cuisines, believe me it was an amazing…

GIL-E-FIRDAUS also commonly known as Kesar Firni is a pudding made by grounded rice, lots of dry fruits and saffron. It’s thick as compared to the normal Rice Kheer, garnished with lots of dry nuts and rose petals, it is served chilled in various festivals and special occasions. The Firni is rich, creamy, rose scented and loaded with lots of chopped dry nuts. In my house Firni is preferred more than rice keer. It’s served chilled hence the consistency become more thick after getting into the refrigerator….. simply divine. I usually make Firni is a large quantity so that we…

Peanuts are often found at our kitchen pantry. Apart from making chutneys and using a few in making Chivda, peanuts normally doesn’t have anything fancy to serve us. But No! hold on…this masala peanuts is not just quick but also gives you a kick on your palate. There are basically two kinds of masala peanut recipes… 1. Besan coated deep fried 2. Blanched and roasted with spices. Peanut itself carry a huge content of oil in it hence the deep fried option won’t be that healthy to consume. Hence i opted for the roasted one. It’s tangy and spicy and…

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…

Chivda – an Indian snack that is full of flavors and equally keeps a check on calories. Light and tasty Chivda is commonly found at Indian homes specially during festivals like Ganesh Chaturthi or Deepawali. I remember as a kid i had this at my neighbor’s place in Diwali. The chivda was light and fluffy and had and amazing crunch and flavor. Chivda has no particular recipe, it can be made as per your liking and choice of ingredients and taste. This particular version is guilt free as it has very less use of oil. I prefer making Chivda in…

During Ramadan the house was flooded with Dates and Plums. After having tried lots of smoothies, chutneys, dips etc…this time i wanted to bake a cake using these fruity goodness.I have always been fascinated by the Plum cake made during Christmas, the gooey texture and the fruity aroma is simply divine and heavenly. So how about adding dates and plums together in a cake …. ??? So just a day before Eid and of course on my lil sister’s demand, i just put on my aprons and Baked this heavenly dessert. It took me around 35 mins to get a…

A year back when i used to live in Bhopal, every winters the Maharashtrian community use to organize a fate in which the ladies used to come up dressed traditionally to their respective food stalls. Every year we use to wait for the winters to come so that we could go to the fate and enjoy their delicacies. Amongst many varieties my most favorite was APPE WITH PEANUT DIP. Aaaah! the thought itself makes my mouth water. That time i used to call it mini idlis….lol Later i came to know through a Marathi friend of mine that it’s Appe…