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Found 336 results

  1. isha sen

    Cheese Corn Sandwich Recipe

    Cheese Corn Sandwich Recipe – Cheese Corn Sandwich is a sandwich which has the creaminess of cheese and bite of corn, the savory flavour of cheese and sweet flavour of sweet corn. Cheese Corn Sandwich is very simple and easy to fix. It works as a wonderful tiffin option for kids. Because I have yet to see a kid who doesn’t like cheese or corn. And I have yet to see a mom who is not in a hurry while packing her kid’s lunch ;). So this quick and delicious sandwich is a winner.
  2. Ruchita Jain

    3 Recipe using popular sev

    Quick and easy sev recipes to make at home For more information visit : https://www.salebhai.com/3-recipes-using-the-ever-popular-sev-2
  3. shyam_fa

    Daan Utsav Recipe Contest

    Inviting one and all to be a part of the Daan Utsav film recipe contest. A unique opportunity to be a part of a noble cause and win exciting prizes! DAAN UTSAV RECIPE CONTEST Malnutrition is one of India's biggest challenges today. Unfortunately, not everyone can afford many of the healthy nutritional food that restaurants serve today. Come up with nutritional, but cost effective, recipes to address this issue. Recipe needs to be submitted latest by September 30th, 2017. Voting Window: 2nd Oct, 2017 - 31st Oct 2017. 50% weightage would be for the likes your recipe gets. 50% weightage would be for the judging panel's votes. Maximum of 1 recipe submission for each individual. Participant needs to promote their recipe to maximum people during the Daan Utsav week of Oct 2-8. Likes during the Daan Utsav week will get double points. Students, Alumni or Faculty of any Indian college are allowed to participate in the same. Prizes would be disbursed only post verification that the winner is actually associated with the mentioned college in the capacity of a student, alumni or faculty. Sample Recipe PRIZE MONEY 1st Prize: ₹ 50,000 2nd Prize: ₹ 30,000 3rd Prize: ₹ 20,000 Consolation Prizes (40 nos) worth ₹ 2500 Register now SOCIAL ENTREPRENEURSHIP CHALLENGE Two parts to this interesting challenge: 1. All big initiatives start with a small idea. If you had 1 chance, what would be your best idea to bring about a social change? Submit a one pager detailing your idea. Remember, innovation and practicality are key here. 2. Idea is a big step but the implementation is key. Implement a prototype of your idea during Daan Utsav week of Oct 2-8. Showcase your activities during Daan Utsav week in a video format not exceeding 3 minutes. Your idea needs to be submitted latest by 30th September, 2017. Maximum duration of the video showcasing the prototype implementation has to be 3 minutes, and the video needs to be submitted by 10th Oct, 2017. Voting Window: 15th Oct, 2017 - 15 Nov, 2017. 25% weightage would be for the likes your idea gets. 25% weightage would be for the likes your video gets. 25% weightage would be for the judging panel votes for your idea. 25% weightage would be for the judging panel votes for your video. Maximum of 1 video submission for each team. 5 students need to be a part of each team. Only students of Indian colleges are allowed to participate in the same. One faculty needs to be a part of every team. One faculty can be a part of different student teams. Prizes would be disbursed only post verification that all members of the winning team are actually current students of the mentioned college. SAMPLE VIDEOS PRIZE MONEY 1st Prize: ₹ 2,00,000 2nd Prize: ₹ 1,00,000 3rd Prize: ₹ 50,000 Consolation Prizes (10 nos) worth ₹ 15,000 Register now https://facommunity.fourthambit.com/Campaign/s/661#recipe
  4. Gautam

    Biryanis and Pulaos

    I think I might be violating some copyright laws, or forum policy by adding this long quote. If so, I shall happily withdraw it or shorten it to conform to what is proper. Moreover, this probably is in the wrong place in the forum. However, this restaurant concept is so close to my own fantasies, that I had to excerpt this item from the DECCAN HERALD (exact reference lost): "The Biryani Merchant there is no menu. They simply sit a customer down and pile the biryani on. And the fare changes every day. For starters there's Gazak, delectable kebabs. On a Friday, say, a guest is first served Ghosht ke Pasinda and Reshmi Kebabs. Then three different raithas: beetroot, cucumber and tomato, and Burrhani. While the captain serves a helping of Calicut Fish Biryani, the guest, if so inclined, can hear The Biryani Merchant's 'Connoisseur in Residence', Vishy Shenoy, descant on the history and geography of all the world's biryanis. The Kacchi Yakhani Biryani (Hyderabadi) that follows, though not spicy enough for this reviewer's unrefined taste buds, certainly does demonstrate that the 35 different biryanis the restaurant offers are distinctive. The Awadhi Murgh Biryani is probably the best, but the Bharwan Lauki, Nawabi Tarkari and Sabz Kheema Biriyani give vegetarians a very good reason to try what The Biryani Merchant calls the 'Quintessential Biryani Experience'. After sampling the victuals on offer, the customer can call for more of what he likes best and as much of it as he wants. If, that is, he has room for more. Dessert is traditional -- Sheer Kurma and Tomatar ka Salan -- before 'special' Sulaimani chai and hookahs in different flavours. The price for being treated like an epicure is a fixed Rs 300. The chefs, Mr Shenoy says, are specialists from the communities of the biryani's origin and the ingredients they use are sourced with care. Only copper vessels and coal are used to dum the biryani. For the founders of the restaurant, Bangalore is only the beginning. They plan to make the biryani experience global. Abhik Biswas, a director in the venture, says it will be something of a worldwide chain in the next three years. The insouciance with which Mr Biswas speaks of taking The Biryani Merchant to Paris, London and the US would beggar belief but for his candid admission that the entire endeavour is one big leap of faith. The restaurant, on Castle Street, even has wireless internet connectivity for the unlucky who have to take work to lunch. Customers are invited to inspect the kitchen for proof of hygiene, but are well advised to desist. " DECCAN HERALD I wonder how this place is doing. More to the point, it would be great if the many professional chefs here were to write in and describe how they see biriyani to be evolving in the Hotel restaurant culture. Traditionally, biriyanis were prepared for a large number of people, who all ate the same menu, at more or less the same time, allowing the use of the traditional vessels and dum pukht methods. With the Hotels and restaurants becoming the repositories for grand feast type dishes for most people, how amenable are the old methods to serve people demanding different flavors over a long period of time. Will the biriyani still be cooked old-style and reheated on demand? Even in the famous Muslim restaurants of Kolkata, the biriyani served is laughable compared to that prepared by an expet called in for that purpose alone. I have never had a satisfactory biriyani in any American restaurant, and the single time I experienced both Oberoi and Taj in Mumbai, in 1974, the biriyanis were more pulaos than the dum-pukht kind. Anyway, enough of my big mouth. Waiting for your thoughts.
  5. Hello folks. Hope you are doing well. I am from Cookpad India Team. As a short summary, my company Cookpad is world's largest recipe platform with presence across 15+ countries. Cookpad’s mission is to make everyday cooking fun. Cookpad exists to increase these great experiences at home all over the world. Cookpad is starting its recipe platform services in India with an aim to build and grow a platform which can help people share recipes and making everyday cooking fun. We believe that authors and content writers like you can add great value to the platform as well get benefited by the extended audience reach of the platform across India and world. Cookpad India platform is dedicated to all those who want to write recipes, keep a personal & portable recipe book and share your sacred moments with friends and family to relish everyday cooking. We highly encourage you to try out the platform and we can help you migrate your content to Cookpad right away. Looking forward to hearing from you. https://cookpad.com/in Regards, Cookpad India Team
  6. Hello folks. Hope you are doing well. I am from Cookpad India Team. As a short summary, my company Cookpad is world's largest recipe platform with presence across 15+ countries. Cookpad’s mission is to make everyday cooking fun. Cookpad exists to increase these great experiences at home all over the world. Cookpad is starting its recipe platform services in India with an aim to build and grow a platform which can help people share recipes and making everyday cooking fun. We believe that authors and content writers like you can add great value to the platform as well get benefited by the extended audience reach of the platform across India and world. Cookpad India platform is dedicated to all those who want to write recipes, keep a personal & portable recipe book and share your sacred moments with friends and family to relish everyday cooking. We highly encourage you to try out the platform and we can help you migrate your content to Cookpad right away. Looking forward to hearing from you. https://cookpad.com/in Regards, Cookpad India Team
  7. smaryliyana

    Hello friends

    I am very happy to join this forum. I love cooking and how to learn easy cooking that will learn by my site name menufair.
  8. How to prepare Dabeli at Home.....Indian Fast Food. Please check the below links https://youtu.be/qPURMdbdrSM https://youtu.be/kaFl4dwTy-E https://youtu.be/4B6-6RYq3QE
  9. Michelle


    MASALA POTATOES Ingredients: 1.5 kg baby potatoes 5 red chilies 5 green chillies 5 cloves of garlic 1 tbsp saunf (aniseed) 1 tbsp. khus khus (poppy seeds) 1 tbsp. til ( sesame seeds) 1 tbsp jeera 6 dates 4 cloves 2" piece cinnamon 1 tbsp. channa 1 tbsp. peanuts 1/4 dry coconut 1 onion 1 tomato 1/2 tsp. whole black pepper 2 tsp. thick tamarind juice 1/2 cup oil Salt to taste, 10-15 curry leaves Method: All spices to be ground fine including tomatoes, onions and coconut Heat oil, add curry leaves, ground spices and fry till blended. Add potatoes and cook for 10 to 15 minutes or till done. Garnish with chopped coriander. Serve with puris.
  10. Raj Arora

    Lemon-Ginger Fool

    This quick desert recipe is infused with warming Ginger and Zesty Lemon. A simple, special pud. Read more at http://quick2kart.com/ Lemon-Ginger Fool
  11. chiro


    Dear All, I am from Kolkata, now living in UK. The only time I cooked rezala properly was from a recipe by Chitrita Bannerjee called seasons of bengal..I think. It was never the same afterwards, ever. Any suggestions. Also, first time ever on this forum Thanks Chiro
  12. Gautam

    Foodways of west bengal

    EVOLUTION 1860-PRESENT, AND CONTEXT My interest in "Bengali" cooking is historical and social, attempting to understand its evolution between 1860-1960 among the Rarh gentry living along the Ganga between Mayapur, Nadia, and Harinabhi, South 24-Parganas in what is now the state of West Bengal in India. This north-south axis encompasses hardly 120 miles, but forms a watershed of food, language etc, as also the penetration of 'modernization'/western influences into eastern India. Rarh is the region occupied by Vardhamana, and part of Bankura & Medinipur:south-central and south-west of modern west Bengal. In one traditional way of delineating the components parts of Bengal, Pundra/Pundravardhana is the area roughly to the nort and west of Malda, VArendra roughly to the North-east up to Srihatta or Sylhet, VAngAla the broad area surounding Dhaka, and Samatata from eastern edge of VAngAla to about ChattagrAma. The Rarh gentry loosely may be described as the Pascatya and Daksinatya Vaidika brahmans, the associated minor Brahman lineages, the western septs of the Kayasthas, the Vaidyas and possibly, the Suvarna Vanikas, the renowkned goldsmiths and merchants of Bengal. While the other great clans of yeomen such as the Mahishyas and similar classes have made colossal contributions to every facet of Bengali life, from the spiritual, political, musical and cultural, I exclude them only because I am personally unfamiliar with their kitchens and cooking styles. Note, that I restrict myself to only the Rarh gentry populating the Gangetic strip I mentioned, centered first around Nadia and later around Kalikata. The epithet 'bAngAl' attached itself to the hindu (?) foodways of East Bengal [East of the Icchamati river] . 'Ghoti' is a misnomer, derived from sober literary usage, to a less respectful catch-all term for foodways and people from western Bengal. For my generation which witnessed the Partition, these are loaded terms, best avoided. Food, language and religion, those powerful definitions of identity that we like to 'own' in so personal a manner, seem to be the three things most labile to continuous and rapid evolvution, often unnoticed by those who would like to exclusively possess them. At any rate, there is a generational change, where my generation traumatized by the Partition and 1971 blessedly has given way to more cosmopolitan generations who will not quibble over the offensiveness of 'bangal', 'ghoti', 'bong' etc. My aim is to provide an accurate record of the dishes and cooking styles that I have personally observed in two lower middle class kitchens, growing up during the fifties and sixties in a rural area some distance from Kalikata and Kalikata itself. It is limited in scope, personal and cannot claim to provide a definitive or encyclopedic view of Bengali foodways. Please always keep this in mind when I lapse into magisterial (and sweeping) generalizations. [Therefore also, some bemusement and anxiety at works like Yamuna Devi's. I am intimately familiar with the Vaishnava cooking of Sridham Mayapur, Yet for the life of me I cannot understand, nor reconcile with, her interpretations of West Bengali Vaishnav cooking. This is far from a criticism; it merely emphasizes how complex issues of accuracy and authenticity can become, and how confounding the 'observer effect.' Having been taken aback by the characterization of bengali food and meal traditions portrayed by Madhur Jaffrey and Camellia punjabi, to name just two influential writers, I want to exclaim, but that's not anything like what I saw growing up. It really gives an absurd and decadent picture, and I can never forget Chitrita Banerji reinforcing an abominable stereotype by writing of the 'indolent bengali'. Such fatuous generalization is very damaging; please go 'Mainsprings of Civilization' by Samuel Huntington (?) who contemptuously dismisses the 'bengali diet'. This is like that French food authority who attributed the military weakness of the Hindus to their eating rice! All of this would be laughable had we not been burdened with the legacy of British classifications into 'martial' races, 'criminal' tribes etc. which continue to shape our mindset to this day.] An initial impetus to write up one's own experiences came from a feeling that the fifties/sixties generation in central Bengal was at the pivot of change that intensified after the sixties, much as had taken place a century earlier. Somehow one feels responsible for being a faithful witness. Fewer and fewer in the coming generations will taste this delicate vegetarian cooking: the banana stems, the Dillenia fruit; or understand the socio-economic constraints and terrible human tragedy underpinning it all. Therefore, an urgency to convey a first-hand account of a cuisine in danger of extinction. It is not the food, but the pain and untold stories that cry out to be heard. To return to our subbject: Beginning in 1207, Muslim rule in Bengal had gradually marginalised the Hindu gentry [i.e. brahmans, kayasthas and vaidyas]; that is, the latter worthies 'lost their jobs' and were in a steep economic decline that did not bode well for much culinary exploration or development. When the Nawabs of Bengal were ousted in 1757 by the English, this Hindu gentry discovered renewed opportunities to participate in the intellectual and economic life of the nascent colony. When the Crown took over direct administration post-1857, a discernible class of Bengali Hindu rent farmers [zamindars] and merchants began to grow in numbers and influence. The Nawabs of Awadh (Lucknow) and later the Mughals of Delhi were defeated and removed by the British. Many Muslim aristocrats were exiled to Calcutta, the seat of the colonial government, and were accompanied by large numbers of loyal retainers who found jobs as tailors, cooks, musicians, etc. The Kayasthas, [who, unlike the Brahmans, had retained more links to the Muslim administration], now became especially prominent. Other castes like the Tilis (oilpressers) could also make their presence felt in this new dispensation of rent-farmers. In addition to the country seats [bhadrasana], lavish residences emerged at Calcutta. To remain in the good graces of their imperial masters [and covertly channel stupendous quantities of pelf to them] these parvenu affected an extravagant lifestyle that featured lavish entertainment every night. A groaning board accompanied the daily debauch. Separate kitchens in these palatial residences accommodated non-Hindu cooks, including Muslims from the ancien regime plus Buddhist Maungs (from the Chittagong Hills) who had no restrictions in handling any of the meats and drinks favored by the British. Unlike most Brahmans, Kayasthas had fewer inhibitions adopting relatively innocuous elements such as onions, and a greater use of goat meat, into everyday preparations. The use of onions, but not garlic, began to enter the kitchens of the andarmahal [women's area], primarily through novel fish preparations modeled on the grand khanas prepared for the menfolk. Prawns on bamboo skewers(mimicking kebabs served in the 'outside' kitchens'), for example, a redundant exercise, provided a hint of novelty to women confined to a very restricted life. My foster mother, for decades, cooked in the women's kitchen in one of the great houses of Kalikata, but throughout all of this, never once tasted the oniony fare, to say nothing of meat or even ice! I would venture further to suggest that heretofore, there were NO traditional hindu Bengali savory dishes amongst the rarh gentry prepared with the addition of yoghurt. Now, doi mach, mala kari, kancha macher kofta [kofta curry of raw fish balls], mutton preparations, 'chop-cutlet' marinades began to make their headway. In middle and lower middle class Brahman and Kayastha families, onions made a slower entry, especially as the all-important grindstone would be permanently defiled by grinding onions. So also, as eggs began to appear, a grudging concession was made for duck eggs, as opposed to the 'dirtier' chicken eggs. Since most households had only one sheel-nora [stone grinder], in relatively orthodox households, onion and garlic could not be ground on such, most especially if the kitchen and stone were also where Bhog or consecrated food for major pujas was prepared. [Even as late as 1988, meat was cooked in our household on a separate, portable stove well away from the kitchen; owing to the insistence of some in the younger generation, chopped onion and garlic entered the dish, no improvement in my judgement. If chicken eggs were to be eaten, they were placed in a separate vessel in the angan and boiling water poured from the verandah!] Gradually, the use of onions characterized by the onion-ginger paste now a common flavor in 'Bengali' cooking began to penetrate other Hindu kitchens through various ways. One was through the beginning of a cookshop or 'restaurant' tradition. Hindu cooks from princely households began to set up eating establishments that went in one of two directions: within and without the ambit of Hindu dietary conventions. The first manifested itself through the confectionaries and confections/savories that now oftimes define 'authentic Bengali' sweet houses. In addition to the modest traditional milk-based sweets like kanchagolla, new-fangled confections developed in the abundance of chenna and kheer of the great houses now began to be offered to ordinary folk. Sandesh, rosogolla, ksirmohon, ksirer-chop (the name is a dead giveaway), channar polau, chom-chom, pantua-ledikeni (alleged to have been named after a favorite sweet of lady Canning), aam sondesh, aamer langcha, etc. all begin to make their appearance in Bengali foodways at about this time. Accompanying them are such riffs on the traditional kachoris as the radhaballabhi, using green peas, and quite possibly inspired by the growing prominence of "English' vegetables in the urban foodways. Motor shuntir kachori certainly was a delicacy much in favor with the great houses, relying on an ingredient that was in season but briefly, and required a battery of kitchen help to shell and prepare for its intended use. Another such was the Vegetable Chop, using Beetroot, Carrots, Potatoes (then still a seasonal novelty), Peanuts and raisins, dipped in 'breadcrumbs' (made of a rusk and not bread, which was baked by Muslims or Christians, and taboo to the orthodox Hindu both for that reason and for being yeast-fermented). Aloor Dom, again using a fairly new and luxury item, would have taken ts inspiration from the Muslim chefs of the great houses, but came to have have its uniquely Hindu Bengali manifestations via the confectionaries started by the erstwhile Hindu employees of the zamindar families. Some of these employees branched out to establish non-vegetarian establishments, as well, catering to the nascent groups of 'Young Turks' (as it were) and others in the Bengali society who were willing to break with the orthodox taboos and embrace modern eating habits, outside their homes of course (a pattern visible to this day, particularly among Hindu males). These restaurants offered native interpretations of the western and fusion cuisines emerging in zamindar households. Here were 'chops', 'cutlets', fish fries, dhakai parota, mughlai parota, dimer devil [bengali Scotch eggs?], kosha mangsho etc. These are more in the realm of snacks or tiffin type foods, even if substantial, rather than full meals. Slightly more elaborate and respectable 'residential' hotels or 'rice' hotels in north Kolkata would serve full meals, and these would often include spicing with onions, if not garlic. Developed around an onion-ginger flavor in the great houses, Machher kaliya [fish in dark gravy], lau chingri [shrimp with lauki/alabu/Lagenaria], dimer dalna [egg curry], maccher kancha kofta [minced raw fish cooked in a white onion sauce], the infamous Doi mach, chingrir malai kari [shrimp in coconut milk], fish fry, prawn cutlet, meat cutlet etc. stand out as the dishes leading the charge into the general Bengali foodway. This second stream continues unabated, introducing more and more 'forbidden' foods into the Hindu mainstream. I can recall the extreme shock my birth mother engendered when she would buy mutton kathi rolls from Nizam's once in a blue moon in the early sixties; one would suppose from the reaction that she was encouraging some horrid perversion. Now, kabab rolls of truly dubious provenance seem inseparable from modern Hindu Bengali foodways. Poor lady, she was such a free spirit. We find today Chitrita Banerji giving a recipe for aloo posto that includes onions! That is truly amazing! Radhaballabhi: The filling is best made of fresh green peas. Frozen peas will do. Usually they are stone-ground; an American-style blender will not do, because of the amount of liquid needed to spin its blades. Grind ginger on a stone or Indian-style blender, reserve; then in same blender, coarsely grind fennel, using scant water Now, in heated ghee, phoron/tadka of whole cumin and asafetida followed by the ground green peas; keep stirring for a bit over moderate heat; this is called giving 'paak' [also used for sandesh or dhonka etc.], cooking and drying the filling to a particular doneness and consistency; a delicate touch is required, especially when cooking for 'bhog' or sacramental offerings, because neither taste nor smell are permitted to guide you. After a short while, introduce your ginger/fennel, a tiny touch of cayenne, sugar, salt. Cook briefly until raw smell [!] gone; the filling should be sweet with a touch of piquancy, redolent of ghee, hing and at a lower level, of ginger and fennel. The consistency should be moist just this side of friable; color should not have turned a dinosaur gray-green [too much paak]. The pea taste should not be lost, either, so a delicate hand with the spices is essential, particularly as the filling will have to withstand the 'heavy' touch of being encased and deep fried. For radhaballabhi, the moyen/shortening in all purpose flour should not be too much; more shortening makes for a more 'khasta' [short] crust, better suited to matar-shuntir kachuri (where the dough moiety is rather thicker. Radhaballabhi has to be rolled pretty thin (rolled with oil, not flour) and fried in a mixture of peanut oil and pure ghee, or just the latter, should you be so fortunate. Oil will produce a heavier, greasier 'puri', defeating the delicacy of the intended product. Serve with Bengali aloor dom? Cabbage dalna? Chana dal? You could make a shorter dough, and prepare a series two small dough circles, say 4-5 inches in diameter. On one of each pair, spoon in a modest amount of pea filling, cover with the second, and pleat the edges shut (just use a fork if you are cooing for your family). This will be a kachori. Fry as above. Serve hot. Filling can also be encased in mashed potato, and made into tikkis, baked or broiled to save on calories. Aloor Dom, Bengali style The vegetarian cooking of Rarh-Bengal is redolent of ginger, especially the dishes prepared for the evening meal. A major thickener/ flavoring combination is fresh ginger and green chilies, either ground to a paste or crushed with the end of a batta/nora stone grinder; each contributes a slightly different flavor profile and mouth feel. I believe that this ginger/chili combination turns up often in the cooking of UP/Kashi, and sometimes in that of east Bengal [?, not sure]. Anyway, will offer a couple of dishes from the Rarh kitchen: Aloo dum Potatoes of your choice, russet types good, say 1 kg-750 grams? boiled in their jackets until just tender, cooled a little, peeled, quartered/left whole according to your judgement, and very lightly fried/sauteed in scant oil. Set aside. Gingerroot, peeled or not, slice into thick rounds and smash with stone grinder until disintegrated into fibrous sheds; Use your andaaz: with bonafide US measuring spoons, 2 tb; with Indian tableware spoons, maybe 1.5tb? increase next time, if this expt. proves successful. Same treatment with 4-5 green chilies selected for aroma and freshness; remove seeds if you want lower piquancy. Stonegrind 1.5tb whole coriander, 0.75 tb whole cumin, ½ tsp. Black peppercorns . This dish is superb with stone ground turmeric and red chilies as well;if that proves too difficult, make a slurry with some haldi,and mirchi powder [again, flavor over heat]; total should be less than 1.5tsp In a round & heavy-bottomed handi or karhai with tight fitting lid- some ghee+peanut oil ; Tadka: nigella, whole cumin, cassia bark small piece, green cardamom –2 lightly crushed, cloves 2, cassia leaf 2-3 , followed by hing. Immediately add ginger/chili crush, adjust heat, stir for a few times until fragrance wafts, add turmeric/mirch, cumin etc. 'black' masala, salt, gur [the end result should be a bit sweet!!] cook masala judiciously, err on the side of undercooking, add a little water to generate slurry,add potatoes, coat and stir, may add a tiny spoon of ghee now; put on lid, and give dum. Afterwards, before serving, add a tiny hint of amchur or tamarind water. A hint of roasted powdered cumin, if you want. Enjoy with chapatis or puris. [this identical method can be pursued with Dhokar Dalna, dhoka or false being a paste of soaked chana dal cooked with/wo embellishment in a non-stick pan until it pulls away; flatten out on a plate, score and cut in diamond shapeswhen cool, lightly fry in a non-stick pan or cast iron, with scant oil, to give each piece a golden crust. Note these soak up gravy like the dickens, so your cooked masala slurry needs to be more liquid; you might also add a larger quantity of masala, to compensate for the dal's absorbing/masking qualities] This post has been promoted to an article
  13. jyotirmoy

    Egg curry

    I must thank ravum for that book really rare book we are having egg curry cooked in freshly ground mustard & poppy seeds....
  14. Suresh Hinduja


    Coming soon. Watch this space.
  15. Hi everyone, I am a homemaker from Singapore. I have been cooking mutton curry for my family for awhile now However, I always find that the result is not up to expectations. The mutton pieces are always cooked on the outside, but its dark pink in the inside. Will appreciate it if someone could give me some tips to help improve this situation with my mutton curry. Thank you!
  16. elsi

    murg kali mirch

    can someone send me the recipe for murg kali mirch?
  17. marudhuskitchen

    ragi iddli

    From the album: marudhusrecipes

    Iam talking about the magical ingredient Ragi ,that has valuable benefits which our body recognizes but our mind ignores.Ragi is low in fat and helps in weight reduction...readmore

    © Copyright © 2014 marudhuskitchen.com. All rights reserved.

  18. marudhuskitchen


    From the album: marudhusrecipes

    It is a very easy recipe that any one can make,the only thing is that you have to be near the stove with lots of patience.She makes it for me often as I compel her to do it.It is a special south Indian recipe which we are familiar but every one have there own way of making,some like to add cardamom powder continue reading..

    © Copyright © 2014 marudhuskitchen.com. All rights reserved.

  19. jimitkapoor

    Recipe for Bajra Rotla

    Bajra Rotla Recipe   Ingredients 3 cups millet flour salt to taste 1 and 1/2 cups water butter or Ghee to spread on the rotla   Method 1. Sieve the flour and salt; add water slowly to make soft dough. 2. Divide the dough into 3-4 portions. 4. Form a ball, place on a piece of cling film on a board and flatten it into a 1/3 inch thick circle. 5. Place carefully on a medium hot tava (griddle) ensuring that bubbles do not remain. Turn it after a few minutes. Turn again a couple of times till it is cooked. Remove and spread some butter or ghee on it.   For more such recipes, visit: http://rajdhani.co.in/
  20. edibleindia.com


    JALEBI Serves 6 Ingredients: 2 cups maida 3 cups sugar 1 tbsp. lemon juice 1/2 tsp. orange or yellow colour 1 tsp. cardamom powder ½ tsp. saffron ghee as needed Method: Mix flour with water enough to make a sticky pouring batter. Beat well and leave covered for 24 hours. Boil 3 cups of water add sugar and simmer till the syrup is thick. Remove the scum on top of the syrup with a wire sieve or spoon and add lemon juice, crushed saffron, colour and cardamom powder. Heat ghee in a wide pan and when hot, lower the flame. Beat the overnight batter and pour it through a piping bag or a similar device into the hot ghee in a circular motion, making four or five circles for each jalebi. Fry on both sides till just crisp and remove with a slotted spoon, draining out all ghee. Soak in the syrup and remove after five minutes. Serve Hot.
  21. SAUCY


    How many different types of Dal can we cook together ? Lets all share our experiences. I made Punjabi " Maa Ki Dal " today and it was yummmmm. Ingredients : Black Urad Dal (Whole) - 3/4 cup Red Kidney Beans (Rajmah) - 3 tbsp. Red Tomato chopped - 3 + Onion chopped - 1 Cumin seeds (Jeera) - 1 tsp. Garlic Chopped - 6 cloves + Ginger chopped - 2 inches Garam Masala Powder - 1 1/2 tsp + Red Chilli Powder - 1 tsp. Fresh Cream - 1/2 cup Butter - 5 tbsp + Oil - 2 tbsp Salt to taste Method : Soak the black urad dal and rajmah overnight in 6 cups of water. Cook the soaked dal and rajmah in the same water with salt, red chilli powder and half the ginger till the dal and rajmah are soft. Here I put the cooked dal into a blender a go for 2 seconds exactly, be very careful not to mash it completely. Heat oil and butter in a thick bottom pan (pressure cooker pan) add cumin seeds when it crackles and the onions and fry till golden brown. Add the chopped ginger, garlic and tomatoes, cook till the tomatoes are mashed and you see the oil separate from the masala, add the dal and rajmah, check for salt, add the garam masala and let simmer on low heat for 25 minutes. Add the fresh cream and let it simmer for another 20 minutes. Check for consistency, the Dal should be thick. We are ready to eat. Serve with hot parathas. You can put a spoon of butter on top while serving. Enjoy ! Saucy Dal & Rajhma Soaked overnight Cooked & Served
  22. spindrift

    Perfect Basmati Rice Every Time....

    I don't use a Rice-maker machine and I don't boil my rice to death. I never get soggy rice; mine is always perfectly cooked and fluffy. I have never seen rice cooked this way in India but, never mind, it works a treat and never goes wrong. It is necessary to use a heavy saucepan with a close-fitting lid and, if the flame under the saucepan cannot be turned down low enough, put a special metal diffusion plate under the saucepan where indicated in the following recipe. INGREDIENTS Basmati rice a tiny,tiny amount of salt water I cup to measure. The size of the cup doesn't matter so long as the same cup (or mug) is used for measuring both the rice and the water. Please be precise in measuring carefully. You must fill the cup to the same level for both rice and water. METHOD (feeds two or three people I guess) Measure 2 cups of Basmati rice into a bowl and boil some water. Pour the boiling water onto the rice and stir it around until starch comes out. Now pour cold water over the rice, stirring all the while. Keep rinsing the rice until water runs clear. Take the heavy saucepan and put it on the heat source. Now measure out and pour in two cups of hot water and sprinkle in the TINY amount of salt (if desired). Bring the water to the boil and immediately throw in the two cups of rice. Bring the water and rice back to the boil and when a rolling boil is achieved, time and cook this for only TWO minutes. Immediately slip the heat diffuser under the saucepan, turn down the heat to lowest and clap the saucepan lid onto the saucepan. Now it is essential that you do not lift the lid for 20 minutes, don't even be tempted to do so. Leave it there and wait. After 20 minutes take off the lid and put small chunks of butter on top of the rice (which is perfectly cooked) (no water apparent) but don't stir it yet. Put the lid on the saucepan again and wait for 10 minutes. By this time the butter will have melted and you can now stir the butter into the rice. It is now ready to eat. If you want to feed more people then just measure the same amount of rice and water as described above. You may need a larger saucepan of course.
  23. jyotirmoy

    Doi Mach

    Yesterday I bought some very good Rohu fish from Chittaranjan Park and decided to get this preparation done for dinner. It is quite simple but very delicious. This dish is best done with thickish steaks of large Rohu or Katla fish, both belong to Carp family. Doi Mach: 500 gms Rohu (carp) steaks 100 gms of mustard oil 4 cloves 4 small cardamoms, 2 inch pieces cinnamon 2 bay leaves 2 onions, 1 inch ginger 1 small clove garlic 2 tsp turmeric powder 1 tsp red chili powder 100 grams of curd salt and sugar to taste a few green chillies 2 tsp. ghee Clean and wash the fish pieces thoroughly. Wipe dry. Apply 1 tsp. turmeric and a little salt to the pieces. Set aside. Grind the onion, garlic, and ginger to a smooth paste. Set aside. Beat the curd with a little water till smooth and set aside. Heat oil to smoking, lightly fry the fish pieces and set aside. In the oil now, add the cloves, cardamom, and cinnamon. Then add the ground paste of onion, garlic, and ginger. Fry lightly till the spices are browned. Now mix the remaining one teaspoon of turmeric powder and the red chili powder with three teaspoons of water and add to the frying paste. Fry again. Keep stirring to prevent the spices from sticking to the pan. Now add to this the beaten sour curds. Stir the mixture, might need to add some more water. Now add salt to taste and a teaspoon of sugar or less if you want but the sugar is important. Add the green chilies and cook a while till the excess water begins to dry up and till the gravy comes to a boil. Now gently add the fried fish pieces and let it cook on high heat till the oil separates and floats on top. Before taking off from the heat add the ghee.
  24. Michelle


    [img]http://www.gourmetindia.com/recipe/img/re_geo1.jpg[/img] [b]Ingredients:[/b] [list] [*]150 gms Fresh mushrooms [*]20 gms Flour [*]20 gms Bread crumbs [*]Dash of Tabasco [*]Salt & Pepper to taste [b]Method:[/b] 1. Wash the mushrooms well & dry them. 2. Make a batter of the flour, tabasco & seasoning. 3. Dip the mushrooms in the batter & roll them in the bread crumbs. 4. Deep fry till golden brown. 5. Sprinkle chopped parsley and serve with chilly garlic sauce or ketchup. [/list]