Something funny happened to Yoga teacher training in India on the thanks to mass charm. Once Associate in yoga observe for loinclothed men seeking religious enlightenment, 200 hour YTTC has been thrust to the forefront of internet and social media with a myriad of photos of young, half-clothed ladies in varied yoga poses. Yoga improves back pain could be a natural kind of drugs for our bodies, and in treating and avoiding back pain.
Doing a picture search on ‘Yoga teacher training in Goa’ can invariably lead you to seek out endless photos of young, match ladies (let’s face it, it’s a lot of ladies than men) in skin-tight, flesh revealing covering. One might imagine that yoga bathing costume may be a handicap for an position observe, however several pictures counsel this to be aloof from the reality. A number of us within the yoga teacher training inner transformation world are left to mull whether or not this ancient observe has suddenly been co-opted by return a bastion of taut-skinned, browned bodies ready to do a gymnastic exercise on a board riding the waves.
A reminder to anyone amusive feelings of inferiority as a result of they don’t see themselves as two-piece lady candidates: yoga alliance certification could be a deeply religious endeavor with simply a smidgin of the physical. At the top of the day, yoga can’t be ‘Instagrammed.’ We—almost all of us—already fret needlessly over however we glance on the mat, however we glance in those yoga pants doing prasarita padottanasana. The 300 hour yoga teacher training in India has given us superbly comfy and practical garments for yoga, however it's conjointly contributed to the objectification of the ‘ideal’ tips speaking yoga students. Their muses seem shimmering, sculptured and coiffed, with utterly fashioned glutes and slim waists.
It’s no surprise then, that the burden of convincing others of the accessibility and advantages of yoga certification courses in India is commonly tough. Contemplate telling mothers who’ve packed on the pounds, biological time ladies fighting hot flashes, carcinoma survivors and overworked, slumped table dwellers that yoga is precisely what they have, and see if they’ll listen.
The Yoga Sutras instruct us that through asmita—the affliction that has believe we tend to area unit our bodies, our thoughts and emotions—we develop a distorted image of ourselves. within the same approach our egos will lead us to assume we tend to area unit superior to others, asmita will lead us to become chesty and egotistic as a result of we've a fine looking body. Asmita can even compel us to feel inferior as a result of we tend to don’t have a body that meets the rigorous standards of beauty. If we’ve found one thing like meditation or yoga helps us, then we will most likely safely ignore any concept that we tend to shouldn’t be thus “inward-looking” in our hobbies.
But that’s simply the purpose of the Yoga teacher training in Dharamsala at Yoga Mystica: To prompt us that the body is impermanent. we tend to don't seem to be this body, therefore whether or not it’s the perfect, toned body of youth, the body scarred by surgery, the one ravaged by the years or the outsized body concealment the fears, it's simply Associate in Nursing exterior shell. Asmita distorts the fact that our true essence is that the Christ Within, the inner awareness and consciousness. It’s a troublesome message to deliver if you're examination yourself to a fine looking sun-tanned yogi in skin-tight garb, however in her too, the sunshine shines.
When you do a picture search regarding ‘YTTC in India’ what stands bent you? What would you wish to check a lot of?
The holidays have formally begun! for several folks, this point means that a flurry of not solely snow, however conjointly activity. Although the times are shorter, the vacation season asks us to try to to additional, not less. If you discover it difficult to fulfill the season’s demands while not abandoning your Yoga teacher training in India observe, worry not. With some aware steps, you'll ensure to remain in reality along with your observe, and therefore your mental health, throughout this shree hari yogas vision teacher training in Goa.
Here are ways in which you'll maintain your observe throughout the vacation season during 200 hour YTTC:
1. Modify your meditations.
It is common to position the main focus on the sensory receptor center once meditating, a method accustomed improve mental clarity. However, throughout the vacation season, we have a tendency to pay plenty of your time in our heads musing flutter lists, gift ideas, and travel plans. Therefore this month, attempt a body-focused meditation to drop into your chassis at YTTC in Gokarna, one thing usually neglected once there's most thinking to try to to. attempt this: Place your your hands on your belly whereas active deep belly respiratory, and see the means your hands move along with your inhales and exhales. Feel your breath flowing down into the hips and pelvis. Observe 300 hour yoga teacher training in India diaphragm because it flattens throughout inhales, gently squeeze the belly’s organs. Follow every inhale with a slow, full exhalation. Victimisation the breath as your anchor, keep gift to the sensations within the body once the mind is tempted to travel over that oh-so-crucial looking list an additional time. I have studied the analysis yoga on the helpful effects of being positive and also the negative affects of being negative.
2. “Time management yoga.”
A common excuse for not active 200 hour yoga teacher training in Gokarna is that the antique “I don’t have time” mantra. i'm guilty of it myself, particularly once life gets busy. therefore if you catch yourself voice communication this, do this trick: begin or finish your vacation looking journeys with yoga teacher training in Goa category at your favorite native studio Shree Hari Yoga. Work it in because it if it’s another item on your flutter list that has to get accomplished. If you observe reception, use a timer just like the free Insight Timer app to inspire yourself to observe and to stay track of your time. Do some light posture or sun salutations, or attempt a sitting meditation, however take this short break to remain within the present, reminding yourself that once the timer pops, it's all about the third eye, you've got full permission to come back to your busy life. Let this point be the gift you offer yourself this season. the most effective part? throughout a time of inflated disbursal, this gift doesn’t price a penny.
3. Set robust intentions.
It is vital to recollect what the season is all regarding, and fortunately, yoga certification courses in India observe may be a marvellous area during which to explore the rationale for the season! After all completely different traditions hold different beliefs regarding why we have a tendency to celebrate ceremony of getting yoga alliance certification, however some themes stay constant: peace, love and lengthening kindness to others. Take into account your continued commitment to your observe as some way to honor these virtues, knowing that by stepping onto your mat, you’re supplying yourself with the flexibility to totally embody these qualities once you get out into the planet. throughout the chilly month of Dec, set the intention of filling your spirit with heat therefore you'll keep in mind your unimaginable abundance throughout this point of year.
Antenatal yoga to assist relieve tension within the body and also the mind. Ideally they’re practiced one hour to half-hour before about to sleep, otherwise you will even do them in bed.
When doubtful, keep in mind that your Yoga teacher training in Dharamsala at Shree Hari Yoga observe is usually accessible to you. whether or not you’re at a family gathering or a shopping precinct, you'll continually pause a take a breath, or step outside and luxuriate in the crisp winter air. What are another ways in which you keep connected along with your YTTC in India observe throughout the vacation season?
While K. Pattabhi Jois popularized Vinyasa yoga within the Western world, Ashtanga Vinyasa yoga, (Ashtanga that means 8-limbed path in ancient Hindooism teachings) has arguably been around for hundreds of years. In several circles, it's merely called ‘flow’ yoga since the posture ar practiced very similar to Hindu deity Namaskara, or sun salutations, during a continuous result one movement to a different coordinated with the breath. When it involves Yoga teacher training in India, meditation and even me-time in general, square measure self-loving Act.
The good issue a few Vinyasa apply, or simply, flow, is that participants will get a lot of of a vessel effort, and whereas alignment and active posture properly is important, there's a freedom of movement not forever apparent in alternative kinds of yoga teacher training in India that several folks get pleasure from.
From the first Series to True Flow – What’s the Best?
Some ‘flow’ academics other than the far-famed Pattabhi Jois embody folks as numerous as Shiva Rea, WHO will associate degree nearly dance-like version, and lesser-known Himalayaa Behl, WHO incorporates some movie industry movements into YTTC in India apply. ancient Ashtangi’s, however, can apply the first series, a selected grouping of postures, and so eventually locomote to the second series, etc. during a ‘true’ Ashtanga yoga category you may hold every posture for specifically 5 full breaths, and this formula is rarely strayed from. whereas Mysore, India, is currently often referred to as “Ashtanga town,” attributable to Jois’s inheritance, I think that any true yoga master can agree that every one sorts of yoga teacher training in Goa is changed or evolved in order that the apply fits your explicit wants. a lot of dance-like, flowing movements may be a cornerstone of the ‘flow’ movement, however it came from Hatha yoga, whereas permitting the power of the teacher to come back through. therefore the true question becomes, however flow are you able to go, and still be active yoga?
Yoga heterogenous – forever Has Been and forever are going to be
When you contemplate that there have been originally many various styles of 200 hour YTTC being practiced everywhere India, which Patanjali (the sage WHO is given credit for compilation a bunch of oral systems into a cohesive set of universal sutras, referred to as the Yoga Sutras) was only 1 of the yoga gurus WHO happened to write down down their thoughts on a cohesive system of yoga alliance certification, then it begs the question – am I able to expand my understanding of yoga teacher training in order that it includes rather than excludes?
A Little Hindooism History
The oldest celebrated yoga certification courses in India, after all, with archaeologic documentation ar between ten,000 and 3,000 years recent, since chemical analysis of sacred writing seals and period of time shamanism aim to outline pre-classical yoga. 300 hour yoga teacher training in India had its own stages of evolution too – if you explore its history.
Yoga improve back pain relief, yoga is marvelous as a result of it, focuses on our core, or the middle of our body. Before Patanjali’s Yamas and Niyamas (a main element of the Yoga Sutras that informs several of the fashionable yoga teachings, Ashtanga included) they were active yoga close to the Saraswati watercourse – this can be wherever the good Rig sacred text was aforementioned to possess been made, and new satellite pictures purpose to the present space being a hot-bed of yoga apply. Now, scientists are coming back to the conclusion that this space is dated to 3000 BCE. Is it not logical, then, to permit for a continuation of Hindooism evolution from this comprehensive date in our history?
If you raise yourself whether or not your teacher is active Vinyasa yoga properly, you ought to contemplate that there are dozens of branches of Hindooism science, from devotion and Jnana yoga, to details on diet and meditation practices list within the tons of. there's yoga impressed by ancient India and evolved through Buddhism and Sikkhism, and Shivaism. there's the evolution of yoga through Christianity and atheism. Yoga teacher training in Dharamsala atYoga Mystica includes a thousand faces and 1,000,000 names, however its final aim is to bring you nearer to associate degree awareness of the divine inside yourself associate degreed for you to lose your misconception that there's an ‘other.’ Yoga is comprehensive, not exclusive. So, however flow do you have to go? If it brings you joy and opens your body and mind – then you're headed within the right direction.
Aloo Halwa is a popular and delicious dessert made with boiled potatoes, milk, ghee and sugar. It is generally made during festivals.
Boiled mashed potatoes - 3
Ghee - 2-3 tbsp
Sugar - 4-5 tbsp
Milk- 1/2 cup
In a pan add ghee and mashed potatoes and let it roast for 5 minutes. STIR CONTINUOUSLY.
When the color changes add milk and sugar. Later add chopped almonds and stir for another 5 minutes.
Serve Hot !!!!
Original Blog La Fiesta
Rogan josh is an aromatic lamb dish of Persian origin, the item Rogan josh was brought to Kashmir by the Mughals and Mughlai cuisine was in turn influenced by Persian cuisine, the interpretation of the word “Rogan josh” evolved from the word “rogan” meaning “red color” and “josh” means heat or passion, the characteristic red color in the dish comes from the liberal amount of uses of Kashmiri chilies and Ratan jot (dried root ), uses of saffron in the dish is also part of a tradition (in La Fiesta, caterer in Kolkata, we use kashmiri chilies and heat the rattan jot separately in ghee to obtain the red color and put it in the dish)
Ingredients: (quantity of the ingredients to be used according to your own measurement)
4> Asafetida (hing)
8> Black peppercorns
9> Black cardamoms
11>Kashmiri red chili powder
12>Fennel seed (saunf) powder
13>Dry ginger powder (soonth)
Heat oil on a kadai and put all the khara masala (whole garam masalas) and hing or asafetida, put the mutton and cook it on medium heat till the mutton turns brown, scrape all the sediments sticking to kadai, now add all the powdered spices (kashmiri chili,fennel ,dry ginger,coriander) and adda salt, add some hot water to it and keep stirring the dish, whisk the yogurt and add it to the dish and keep stirring , now in a ladle (dabbu) heat ghee and put the ratanjot , ratanjot will start releasing its crimson red color, put the ghee and ratanjot in the dish and keep stirring , cover the dish and let it shimmer on a slow fire till the muttons are tender.
The word biryani is derived from Persian language, the word “Birinj” in Persian means rice and “Biryan” means roast. In medieval Indian army due to lack of cooking skills and unavailability of food items, there used to be one pot dish cooked with rice and whatever meat they used to have with them, Over the time this dish became biryani due various cooking methods and ingredients used in it
Varieties of biryani by ingredients
1> Tehari: Tehari is the vegetarian version of biryani, originally it used to be prepared for Hindu book keepers working for The Muslim Nawabs by adding potatoes instead of meats , in Kashmir Tehari is sold as street food
2> Mutton biryani: Cooked with goat meat
3> Chicken biryani: Cooked with chicken
4> Beef biryani: Cooked with beef
5> Egg biryani: Egg used in the biryani instead of meat
6> Shrimp biryani: varieties of shrimps used in The biryani
7> Fish biryani: Fish used in the biryani, Famous Ilish biryani in Bengal is an example of such variety
8> Daal biryani: Addition of Daal in the biryani enhancing the nutritional value & fragrance of the dish
9> Soya biryani: Uses of Soya chunks in The biryani, Popular among vegetarians
Varieties of Biryani by regions
1> Hyderabadi biryani: There are various types of Hyderabadi biryani. One such type is the kachchi gosht ki Biryani or the Dum Biryani, where the raw mutton is marinated and cooked along with the rice on a slow fire or dum for a fragrant and aromatic flavor, there are uses of lots of mint leaves, coriander leaves & Green chilies in The Biryani, Kalyani biryani is a typical Hyderabadi biryani also known as the 'poor man's Hyderabadi biryani, the Kalyani biryani is always made from small cubes of buffalo meat. Though all the expensive ingredients are used and level of richness is not same as famous Hyderabadi biryani, but at the same time this type of biryani is very tasty
2> Lucknowi biryani: The Lucknowi or Awadhi dum biryani is a pakki biryani. In the method of cooking the rice and meat are partially cooked separately; then layered and cooked in the dum pukht way
3> Calcutta biryani or Kolkata biryani: Kolkata biryani similar to the Lucknowi style of biryani, in the year 1856, Nawab Wajid Ali Shah brought his personal chef with him to Kolkata and along with them the methods of cooking biryani, They used potatoes in biryani which went on to become a specialty of the kolkata biryani. The Calcutta biryani is much lighter on spices. It primarily uses nutmeg, cinnamon, mace along with cloves and cardamom in the yoghurt based marinade for the meat, here rice and meats are cooked separately then layered to cook in dum pukht style.combination of spices used in Kolkata biryani, gives the dish a distinct flavor as compared to other varieties of biryani. In some restaurant they serve eggs in the biryani
4> Bombay biryani: Bombay biryani originated in Mumbai, The ingredients that are used in this style of biryani are similar to Hyderabadi style of biryani, Here they use onions, ginger and garlic paste, yogurt, all spices powder, chili powder, white cumin powder, coriander leaves , mint leaves, potatoes, green chilies, Kesar, and kewra
5> Memoni biryani: Memoni biryani is an extremely spicy variety developed by the Memons of Gujarat-Sindh region. It is made with lamb, yogurt, fried onions, and potatoes, and tomatoes. The method of Memoni biryani also uses less food coloring compared to other varieties of biryani, It gives the dish the rich colors of the various meats, rice, and vegetables
6> Thalassery biryani: Made in Malabar area of Kerala, The ingredients used in the method are chicken, spices and the specialty is this biryani is the rice named Khyma. Khyma rice is mixed with ghee. Lots of spices such as mace, cashew nuts, sultana raisins, fennel-cumin seeds, tomato, onion, ginger, garlic, shallot, cloves and cinnamon are used, in the preparation only small amount of chili (or chili powder) is used.
7> Ambur/Vaniyambadi biryani: This type of biryani is cooked in neighboring towns of Ambur & Vaniyambadi in the Vellore district in the north-eastern part of Tamil Nadu, The Ambur/Vaniyambadi biryani is accompanied with 'dhalcha', a sour brinjal curry and 'pachadi' or raita
8> Bhatkali biryani: Bhatkali biryani originates from the Nawayath Muslim community of Bhatkal, in coastal Karnataka. Similar to that of Bombay biryani, Onions are used in larger proportions compared to other varieties
9> Dindigul biryani: The Dindigul town of Tamil Nadu is noted for its biryani, which uses a little curd and lemon juice to get a tangy taste; it doesn't use coconut or tomato found in other varieties of South India
10> Palakkad Rawther biryani: The Palakkad Rawther biryani is a spicy dum biryani prepared mainly by the Rawther Muslim community in the Palakkad district of Kerala State and some parts of Tamil Nadu. The variants include: lamb and mutton; chicken; beef and egg. This is accompanied by Kaichar, a type of gravy, thair chuttney (curd salad) and a dessert prepared from winter melon
Catering for a big fat Indian wedding means presenting a combination of different cuisines into an single event, for selection of the Menu there certain factors that we need to keep into consideration such as local taste bud, local adaptability for exotic cuisines, majority of age group attending the wedding, careful combination of regional cuisine with that of exotic one, so on and so forth. In La Fiesta we combine different cuisines with an unique concept interactive live cooking counters.
I chanced upon a quote from none another than the Enlightened Great Albert Einstein. “Nothing will benefit human health and increase the chances for survival of life on earth as much as the evolution to a vegetarian diet.” The startling thing is that one can’t be more far removed than him in the subject of Food.
I may never evolve into a vegetarian, but having been an extremely hardcore non-vegetarian for the past half a century, I am slowly getting there. Well, if not getting there, I am certainly getting more enlightened to its varied advantages and also appreciating its flavour as a hard core foodie. As a self-respecting gourmand I have realized rather late the myth that a vegetarian gourmet spread cannot be as much a wholesome culinary experience as ‘Carnivore’ affair in Nairobi.
I owe this lateral shift to two fabulous experiences in the past month. One at my sisters place who introduced us to a vegetarian ‘Pahadi’ cuisine from the Himachal region and the other was at the home of a friend who created what I would say a Michelin experience at the Bajoria’s home, that too packing the entire evening with 10 different Vegetarian starter dishes, each one a killer. I will post about that later in detail another time. Lets delve into the ‘Pahadi stuff for now.
Every region in India has a distinct vegetarian tradition which is cooked as parallel to its Non vegetarian counterpart. Just as much, every region also has a parallel Muslim delicacies to counter the Hindu / Brahmin cuisine. Himachal cuisine is a bit removed to this practice, as there isn’t much or rather zero influence of Mughal/ Muslim traditions in the region. The upper regions of Himachal does have a tradition of Non vegetarian dishes which I have yet to explore.
Sangeeta made the evening special as she even organized some traditional Thalis and managed to give the experience a truly traditional flavour by getting small knick-knacks, which created an ambience of the region.
Traditional Pahadi –
1) Instant Raw mango and onion PICKLE called ‘NIMKI’ –Sliced raw mango and onions in Mustard oil with salt red chillies and Kalonji ( Nigella seeds)
2) A refreshing CHUTNEY – called ‘CHACHA’ - Raw mango, Mint, Curd green chilli with a dash of coriander leaves minced together with pinches of the traditional Masalas.
3) Sweet and Salt gravy Chutney ‘GUDAMBA’ – Whole Raw mangoes cooked till tender and flavoured with Jeera powder and sweetened
And the usual
I) Sliced Ginger with split green chillies in Lemon juice and salt
II) Pickled Button onions
III) The Traditional Smashed onions with the skin and squashed to remove juice and raw green chillies
All dishes have a lot of Coriander powder along with all other masalas of course and lot of ‘Hing’ Asafoetida added when cooking and are topped with lot of Coriander leaves. All are cooked in curd based gravy, which require skill and timing.
1) Black lentils with Kidney beans – MAA KI DAAL – Cooked in ‘Mustard’ oil and to it was added COAL Burnt red hot in a mesh case and Asafoetida liquid poured over it. No Tomatoes or Cream but instead some curd was added to the onion ginger garlic 'tadka'
2) Chick peas in Curd – ‘MANDRA’ – This one is in Pure Ghee - A tricky one to do as the curd needs to be stirred continuously on high flame till it starts boiling – and then pre boiled chickpeas are added – The Masalas have lot more of Dry Coriander powder along with Garam masala etc.
3) ‘JIMIKAND’ – Cooked in the traditional Pahadi style gravy made of DRY COCONUT called ‘GUTT’ little onions, green chiliies, coriander leaves, curd and DRY AMLA to add the sour taste along with all masalas ground together and cooked in Coconut oil. Almost tastes like a Mutton dish….wow
4) Special RICE Dish – ‘BALAI’ - Rice with ‘BADI’ ( Not sure what it would be called in English) traditionally cooked in a gravy of butter milk– the water that you get when butter is made from malai ) – She just used Curd and a bit of malai as now you don’t get Makhan from packaged milk.
DESSERT: Absolutely Marvelous.
1) Traditional KADDU HALWA – flavoured with ground cardamom and garnished with Cashew Nuts and KISHMISH topped with silver foil.
Since early 1900’s, over 110 years since the Nayeem's/ Monem's built their Calcutta home, the legacy of their culinary skills and connoisseur habits still continue. The sprawling heritage building on Rawdon Street that still house some of the Nayeem/Monem brothers is almost a relic now, but years ago it used to be a throbbing epicenter of culinary delicacies that the East Indian Mughlai food is celebrated for.
I captioned this as ‘Heritage Food’ because: although clone of this food is abundantly available in Calcutta's many restaurants, but the real, to die for is hard to come by unless it is from a family that has reared the art and conveyed its legacy through the times. The Khansamas are commendable too, they have lived there for generations, reposing their trust and faithfulness towards the family and preserved the legacy of the delicacies through times.
Seher our hostess was on her toes all 3 hours of our festivity like a bee running errands to and fro the kitchen. The summer heat was no deterrent rather it boosted the desire to do complete justice to the spread. Jaffer took interest in explaining the history of all he prized skulls and stuffed heads of Tigers / Deers etc that adorned the walls. Especially the real big kill a 14' Foot Bengal Tiger which still looked majestic as it was.
The spread was basic Calcutta Mutton Biryani sans the Egg though! Mutton Korma, Chicken Champ and Shammi Kebabs. It was just the right variety in wholesome quantity. Each item was a delicacy in its own right and one could say nothing but devour the perfection of the cooking and delicate flavours. Proof of the pudding can be seen in one of the snaps, that could be half a Kg of Meat bones!!
It was one of those great evenings wherein I could not find any if’s or buts nor could I have said “had it been better this way or that way”, nor any such comment about the food, although being quite capable of doing it to a Michelin Star Chef’s spread.
A Fast to Feast
It’s now a ritual. Four years on the trot, I have been doing this amazing gastronomic pilgrimage of Bada Masjid area of Calcutta, during the month of Ramadan.
I hook up with about 12-15 other food aficionados’ also brave hearts of Calcutta. I must say so, as to venture deep into this food territory where beef meat and its spare parts is the order and chicken is for the less adventurous (Chicken Hearted). We had a fairly large 4-bed room at the famous “Aminia” Hotel and we let go our pent up desire to devour some of the most exotic meats prepared specially during this month by vendors large and small.
On arriving at Mohammad Ali Park on Central Avenue we take a left into Zakaria Street. You have to be chauffer driven to this place or you would waste an hour struggling for apparently zilch parking space. We tread along the road, which by Ramadan becomes the world’s most densely populated locality. Every inch of space is covered with stalls that sell everything from clothes to shoes to food and fruits. You would be seeing a sea of humanity with a vast majority of taqiyah-clad heads. We usually pick a few of these for ourselves so as to blend into the milieu rather than stand out like sore thumbs.
Our trusted succor “Shafique Bhai” at Ammenia is waiting for us with baited breath as he tends to our demands of a dozen odd picks from the entire locality to be outsourced up and served to us in the comfort of our room. It is an ordeal to stand in the crowd and to do true justice to the food. The whole event is like a well-orchestrated symphony.
Our starters begin with KHIRI (Udder) Kebab’s from the Dilshad’s. These are truly befitting starters for a royal beginning. Succulent pieces of cow udder lightly spiced and melt in the mouth consistency are just too perfect to satiate the hunger pangs that get very sharp due to the much awaited event. It is also perfect as accompaniment to the spirits, which are taking the entire group to dizzy heights.
The Sutli in the making
Starters continue with the runner boy getting the famous Sutli Kebabs from Adam’s. It’s an absolute must for those who have the belly for food exotica. It’s a beef mince kebab held by a cotton thread and charcoal grilled served piping hot. This kebab is to die for and absolutely delectable.
Next on the agenda is the prized Afghani Machi that is prepared and available only during Ramadan by Afghani stalls that come up. We rely on Shafique to fish out the best vendor for us. It’s a truly deep-fried fish for nearly 20 minutes at the bottom of the pan on high heat. The masala on this fish is a trigger for drooling. The eyes resist popping out of the ocular cave. It’s a divine dish even for Non Fish lovers. No wonder it’s extremely popular among Muslims, who aren’t really fish enthusiasts.
Starters are no more Starters they are the order of the night. We are a stones throw away from the legendary The Royal Indian Hotel and how can we not have the “BURRA” Kebab which comes as a welcome relief to the so far under nourished and famished Non Beef eaters. It gets wiped off faster than you say ROYAL. Royal’s kebabs are scrumptious andI would personally rate them very high in comparison to other kebab joints in Calcutta. The Royal’s Biryani and Chaamp are preferred by the purists to the several other Mughlai joints that have popped up in the past 2 decades.
More Starters. We get a load of Chicken Chengezi by the KILOS, 3Kg this time. These are sinfully deep-fried and a replica of the Delhi’s counterpart area “DELHI -6” and compares pretty well with its original.
Enough of Chicken and the errand boy returns with more packets ……meaty chunks of boneless Beef Malai Kebabs and Ghost Dahi Kebab’s from Adam’s again.
The Grand Finale- The main course is the STARTER STOPPER “HALEEM” of Aminia. We order a dozen plates of Maggaz Haleems. A slight twist to the traditional, but it’s devoured in less than 10 minutes by the Gluttons with local bread. The Haleem is quite different in Calcutta compared to Hyderabad, I really adore the one at Aminia, as the consistency is great and has gleaming Rogan floating on top. The Maggaz meat haleem is of course juicy, tender and delicious.
Thus after a Dozen Kilogram of meat between us, we reluctantly give the Firni’s and Alauddin’s Sweets a miss, only to return again next year.
Enthusiasts and Food Lovers may contact me 9830033644 to help arrange a similar pilgrimage of feast.
I am very very new to this website so not sure how this works really. While I do figure it out and post recipes directly next time, please feel free to check out my new food blog -The Captain's Kitchenette !
This is my first microwave recipe and probably the first and BEST EVER CRISPY & CRUNCHY FRIED FISH I have ever tried or should I say this is the best alternative to deep fried fish, cooked in just 2 tbsp of oil. Initially I planned just for a Fish Fry recipe, but with some settings changed in the microwave, it turned crispy and crunchy :-) I thought my experiment failed completely this time , but when I tasted the fry, it was so crispy and crunchy ,tasted just like deep fried fish ,the taste was also awesome :-) In this recipe I have used a whole pomfret a little over 1 lbs.;depending on the size and number of the fish ,the cooking time and power level will change.
1.1 lbs. whole pomfret
1 green chili, with very little heat, mostly used for flavors. Can use 1 tsp red chili powder instead if you want more heat.
2 cloves garlic
1, 1" piece of ginger
juice of one and half lemon
1 tbsp Badshah Fish Masala/ 1 tbsp garam masala
Salt, as required
2 tbsp oil
Cut and clean the fish thoroughly. Make 2 slits of 1" ,on both the sides of the fish so that the fish gets marinated well.
Marinade fish with salt and lemon juice, keep aside.
Next, add garlic , ginger and green chili in the mixer and make a smooth paste.
In a bowl add this spice mix with 1 tbsp of Badshah fish masala with 1 tbsp of oil, mix well.
Apply the marinade on both the sides of the fish, keep marinated for 2 hours.
Before frying, add a tbsp of oil in a microwave safe baking dish, spread well, put the fish inside and cover the dish with wax paper . (TIP : Make sure to maintain at least an inch gap , the wax paper should not touch the fish . Do not seal tight, keep one end free.)
Next are the exact steps that I followed.First set the power level to 8 and microwave fish for 6 minutes .Change the power level to 10 and microwave for another 5 minutes.
Turn the fish and microwave for another 7 minutes at power level 10. Let cool for a couple of minutes before serving.
A crispy fish fry is ready to be served. You can enjoy the fish fry with rice and any other curry of your choice.
My hubby got some fresh shark meat from Asian store last weekend, so I thought of trying Shark Ambotik, a delicious and extremely flavorful dish well known for its TANGY and SPICY taste. "Ambot" meaning TANGY and "tik" meaning SPICY is a Popular Goan cuisine which goes extremely well with SHARK meat because of it's strong flavor. There are a lot of variations to prepare a Ambotik curry with fish like Pomfret, Mackerel, Sardines , but I felt shark meat is the best choice as the strong flavors of Shark meat compliments the tangy and spicy taste of the gravy
Preparation time : 10 minutes
Cooking time : 20 minutes
Serves : 5
a little more than a lb. of Shark meat, cut into 2" cubes
7 to 8 shallots, chopped lengthwise
8 to 10 kokum petals
A handful of grated coconut and 1tsp of coriander seeds , dry roasted to a golden brown color and made into a fine paste.
Salt, to taste
Oil, as required
For the masala:
1/2 of a medium sized onion, coarsely chopped
6 to 7 whole Kashmiri Red chilies or 1 and 1/2 tbsp of Kashmiri chili powder( increase or decrease the spice level according to your taste)
5 to 6 whole peppercorns
1 tsp cumin seeds
4 to 5 cloves of garlic
1, 1" piece of ginger
1/2 tsp turmeric powder
1/2 tsp sugar
4 tbsp of vinegar
Marinade the Shark meat with a pinch of salt, keep aside for 5 to 10 minutes.
In the mean time, make a paste of all the ingredients for the masala.
Heat a tbsp of oil in a wide bottomed skillet, add the shallots , fry till translucent, next add the ground masala along with the paste of roasted coconut and coriander seeds. Fry for 3 to 4 minutes on a medium heat by constant stirring or until the raw smell of the spices vanish.
Next, add 2 cups of water, salt and the kokum petals, cover and cook on medium heat until it comes to a boil.
Lastly add the shark meat, cover and cook for 8 to 10 minutes on medium low.
Serve hot with Rice.
Ingredients used :
10 to 15 medium sized shrimp
2 cups of Homemade shrimp stock
1 cup chopped celery
1 cup chopped onion
1 cup chopped green pepper
1/4 tsp white pepper
3/4 tsp paprika
1/4 tsp thyme
Crumbled Bay leaf, 1
1/3 cup Browned flour
1/8 tsp Cayenne pepper
1 tsp minced garlic
1/4 tsp Black pepper
1 tbsp File powder
1/4 tsp Oregano
1 tsp Salt
1/4 cup butter
Preparation time : 15 to 20 minutes
Cooking time : 1 hour (excluding the time for preparing stock)
Serves : 4 to 5
Prepare a Shrimp stock with shrimp shells and heads
Rinse the shrimp shells and heads properly and keep it in stockpot with 4 big cups of water , 1/2 cup of coarsely chopped celery and onion . Now, bring it to a boil on high heat. After sometime, reduce the heat, let simmer for 10 minutes. Again turn the heat to medium and let simmer for another 25 to 30 minutes. Allow to cool, and strain. The stock would reduce to approx 2 cups.
Mix 1/4 tsp White pepper, 3/4 tsp Paprika, 1/4 tsp Thyme, Crumbled Bay leaf 1, 1/8 tsp Cayenne pepper , 1/4 tsp Black pepper ,1 tbsp File powder, 1/4 tsp Oregano, 1tsp salt in a small bowl.
Prepare main dish
In a preheated,
, add 1/4 cup of butter with the chopped onion, green pepper and celery, stir fry for a minute or so.Next add
the seasoning and over medium heat stir it frequently. When it is cooked for 2 to 3 minutes, add the minced garlic, cook for another 2 to 3 minutes. When all the vegetables start forming a greasy crust , add the browned flour. Over medium heat cook it for a minute by continuous stirring. Now, add half of the stock , keep stirring, let all the flavors blend together. Next, add rest of the stock, and let simmer on low flame for 20 to 25 minutes or until you get a semi-gravy like consistency. Lastly, add the shrimps to the gravy, cook for another 5 minutes. Serve it hot over rice. This shrimp gravy will definitely add up new essence to your meal.
Read more: http://www.onlyfishr.../#ixzz1tBS1jFFi
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Capsicum is an incredibly versatile vegetable that can be cooked in many ways, and it's a great source of vitamin C!
Ingredients (to serve 4)
4 medium sized organic capsicum pieces + I chopped piece
3 cloves minced organic garlic
2 organic onions chopped
250- 300 g organic tomatoes diced (keep liquid)
a pinch or 2 of cumin seeds (jeera)
1 cup rice
a few organic green chillies chopped (according to your spice level)
500 ml (about 2 cups) organic vegetable broth or water
1 bay leaf (op.)
Organic Coriander leaved to garnish
salt and pepper to taste
Op. cheese to crumble on top
To make the rice
1. Heat 2 tbsp oil in the bottom of a large saucepan and add the cumin seeds.
2. Add chopped organic onions and saute until transparent.
3. Add uncooked rice, organic garlic, (op) bay leaf, chopped organic capsicum, and chopped organic chillies and saute until rice is brown.
4. Add diced organic tomatoes with liquid and the broth (or water).
5. Bring rice to a boil and then reduce heat and cover pot. Simmer for about 20 minutes or until rice is tender- add salt and pepper to taste.
To stuff the capsicum
1. Pre- heat your oven to 350 degrees.
2. Cut the tops of the organic capsicum and scoop out the insides. The capsicum need to be softened but still firm, so boil for 3-5 minutes.
3. When the capsicum is softened stand up in a baking dish and fill with stuffing.
4. Pour about 100 ml of water around the capsicum to keep them from burning.
5. Cover the baking dish with foil and place in the oven. Bake for 20 minutes.
6. Optional: Uncover the baking sheet, sprinkle cheese on top, and bake uncovered until cheese is bubbling.
7. Garnish with organic coriander and serve.
Variations: Try adding chopped pieces of organic zucchini or organic chappan kaddu to the rice to add more flavor!
I Say Organic offers home delivery of affordable & fresh organic vegetables in south Delhi. We strive to get the prices as close to those of sabjiwallahs as possible. For more information, PM me.
Food tastes the best when it is cooked with the best ingredients.
I Say Organic
SPICES OF India CREATES A MAGICAL EFFECT- CHEF RAMAN ..
The Indian Institute of Spices Research, located at Calicut (Kozhikode) in Kerala, India, is exclusively devoted to conduct research on all aspects of spice crops such as black pepper, cardamom, ginger, turmeric, cinnamon, clove, nutmeg, garcinia and vanilla.
World Of Indian Spices
Cuisine is an expression of a nation"s soul and any understanding Of Indian Cuisine would have to take into account our Diverse and Fascinating Spices.
Their sensuous aromas and flavors enliven the palate, activate taste bud and heighten the enjoyment of Gastronomic pleasures.
Whole spices are roasted to enhance flavour. The Drying Process is Simple.
Spices can be roasted in drying pan over a very low heat or in the oven , or traditionally in the sun.
Name & Description of each spices-
Asofoetida ( Hing )
Obtained- In the form of a Resinous Gum from a plant that grows mainly in Afghanistan And Iran Despite its disagreeable O dour, A minuscule amount, attached to the lid of the vessel , can add a very distinct and yet agreeable flavour.
A must in Gujrati Cuisine....
Aromatic Ginger ( saunth ):
Though aromatic ginger provides a distinct flavour and aroma, its very rarely used.
Available fresh and dried , this cannot substitute ginger under any circumstances.
Black cumin ( shahi Jeera )
Despite its Hindu description , this is not real cumin. Its aromatic ,
peppery and has a flavor different to cumin.
Bay Leaves ( Tej patta)
Used exclusively in North Indian Cuisine For flavorings;leaves are discarded after use..
of all the spices in the world , only saffron is more expensive than Cardamom. Used for desserts & Pulao.
Carom seeds have Thyme like flavor.
provides strong medicinal properties.
Dried and Ground , is the mainstay of Indian cookery.
Curry Leaves ( Kadi Patta ):
are essential ingredient in almost all curries.
It Was first used in china over 2,000 year ago
The oil that is derived from the buds acts as an effective
is Pale , Thin bark .used for sweet and savoury foods..
Fennel ( Saunf )
Fennel is also known as ' sweet cumin
have slightly bitter taste.
A must in preparations of pickles..
Tangy qualities that tickles the tastes buds and used for flavorings.
used sparingly- only for Meats & Fish curries- as a part of garam masala.
Mustard Seeds -(Rai)-
used in pickles..
used rarely in small quantities.
Onion Seeds ( kalonji)
Bengalis cannot think of cooking vegetables or fish without onion seeds.
Some More knowledge of spices
Even nowadays when most Indian cuisine lovers can afford meat, each kind of meat can taste completely different when different spices are added. Herbs and spices make simple vegetarian dishes flavorsome and really exciting. The meat is either cooked in a wok or in a special tandoori oven â therefore itâs not fatty, neither overcooked. Itâs served along with vegetables and rice â giving a well-balanced mixture of carbohydrates and proteins.
A daily diet rich in spices may offer protection against cancer and other illnesses. This may be reason, why Indians suffer lower cases of many cancers. A chemical called capsaicin, which fives spicy food its kick, holds they key to the next generation of anti - cancer drugs.
Well in the end :- East or west Indian food & spices are
the world "s best"
Kothmir translates to corinader in English. I do not know abou the exact origins of this word. Though, all I know is just a smattering of Urdu, I think it has more of a Dravidian origin, than an Urdu- Persian one. Kheema is mince. This dish , as all other kheema dishes, is made best with lamb mince, but turns out acceptable if you decide to use chicken mince. I don't eat beef, but you could go right ahead and use beef mince too.
Typically Hyderabadi spices go into the making, including browned onions, ginger, garlic and turmeric and red chilli powders. The other main ingredient, fresh coriander, is common to so many other Indian dishes. But, what might set eyes rolling, is my observation of how kheema never teams up with the ubiquitous pea, as in more generic varieties of Indian kheema dishes.
In Hyderabad, kheema is cooked up in a variety of ways, but seldom with peas or tomatoes. One might add these in a Hyderabadi house, to keep in step with the changing times. Also, as far as I am concerned, kheema dishes should have no unappetizing watery look to it.