Ingredient: salt

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…

What do u do with those extremely ripe bananas..? Well i prefer to bake them. And when it comes to baking, what better than a Banana Bread Loaf! Well the banana cake resembles a banana bread bcz of its texture. Though the ingredients is same as a cake but it’s a bread. Banana bread is a type of bread that is made with mashed fully ripe bananas. It is often a moist, sweet, cake-like quick bread; however, there are some banana bread recipes that are traditional-style yeast breads. Well there’s an interesting history behind banana bread… Wikipedia says Banana bread…

A true foodie is one who is open to eat anything and almost everything edible. One such foodie is my sister. Since childhood me and my sister has been the biggest food hogger in our family. Living in a metro for years often allows one to eat and explore new cuisines which is normally not so common at home. One of them is Gratin, which is a widespread culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter. Gratin originated in French cuisine and is usually prepared in a shallow…

Nutella Kulfi is a fabulous variation of regular kulfi we make. Its an amazing treat for children as well as adults in this scorching heat. Nutella itself is something that i can die for. Any thing made adding nutella makes you lick your finger and relish it. With half a jar of nutella left in my pantry, i was thinking of making something that can be easy and equally delicious , specially in summers when eating anything seems like a punishment. The ingredients used were all present at home and above all i was searching for a recipe where i…

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…

Mornings are happy when breakfast is my favorite Idli with Sambhar. Idli is a traditional breakfast in Indian households. Idli is a savory cake that is popular in South and now throughout India . The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body. To make idli, two parts uncooked rice to one part split black lentil (urad dal) are soaked separately for at least four hours. Optionally…

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…

India !!! Indiaaaa!! the cricket fever is high all around from past many months. Starting with world cup and now ending with IPL, each and every match deserved to be watched and cheered too. My son is a biggest cricket fan in my family. From world cup to IPL he didn’t missed even a single match. And for every match he use to prepare the room as the stadium’s VIP stand where he use to cheer, shout, hoot and do all what he could do while watching the match live…and for such a die heart cricket fan COKE was the…

Pilaf, also known as pilav, pilau, 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, and (dried) fruits. Pilaf and similar dishes are common to Balkan, Middle Eastern, Caucasian, Central and South Asian, East African, Indian, Latin American and Caribbean cuisines. It is a staple food and a national dish in Afghan,…

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,…

History of Bedekar family ~ When Mr. V. P. Bedekar started a small grocery shop at Girgaum, Mumbai in the year 1910, little did he know that it would evolve into the legendary V. P. Bedekar & Sons Pvt. Ltd. His son Mr. V. V. Bedekar ( Annasaheb Bedekar) joined the business in 1914 at the age of 13. To remain competitive and progressive, he started manufacturing spices in 1917 and pickles in 1921. Soon he attracted a growing and loyal clientele for spices, pickle and papads. Since only select and best quality groceries were available at the Bedekar outlet,…

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…