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,…
Ingredient: red chilli
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Flattened Rice or Poha is one such common snack of India which is made in almost every house in the country. Like my mom says Poha has to be our National breakfast which is consumed in heavy quantity both at homes as well as street side. Basically there are two variants of poha, thick and thin. The thin one is usually used for making crunchy mixtures, whereas the thick ones are used for making savories for breakfast. Kanda Poha, Aloo Poha or mex veg poha are some of the common favorites across the country. Since childhood i had been surrounded…
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Healthy morning starts with a healthy breakfast that keeps our tummy light and our body energized. We have grown up eating Cheela in breakfast. My mom use to make varieties of cheela. It’s not just instant but can be made with almost anything and everything. Besan, Suji, Atta etc are common flours for making a cheela. When made in a non-stick pan the cheela becomes crisp and oil free. Yesterday while shopping for vegetables i got lots of spring onions. Thought to utilize the leaves to its fullest. In Chattisgarh spring onions is used for making lot of things. It…
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In India ‘Chutneys’ are supposed to be the best accompaniments with snacks and savories. It’s only in our country and few of our adjoining countries where Chutneys, both wet and dry and mostly made. Chutney also transliterated chatney or chatni) is a family of condiments associated with South Asian cuisine made from a highly variable mixture of spices, vegetables, or fruit. There are a huge range of chutneys made all across India, one of my favorite one is the dry chutney powder. Gun powder , Molgapodi etc is one amongst them. My mom is an active social worker in our…
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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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Guest arriving in a short notice can panic anyone in the kitchen. Today the same happened with me too. I just had around 40 mins in hand to make the entire lunch. Somehow managed to complete the whole course but some where found something lacking in the spread. Something that can be served both as a starter or as an accompaniment. Had some cauliflowers and hung curd in my fridge….. sorted! I knew what exactly i wanted to do with them….Tandoori Gobhi! Immediately prepared the marination and kept in the fridge for around 35 mins…i knew i can grill/roast (whatever…
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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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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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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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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…