An interesting food blog with some creative recipes and fusion of indo western food , you will find very interesting Indian curries as well as breads with a little difference. You will definitely love to try my 20 years of food experience ,As a mother of two grown ups I always appreciate healthy food with a tasty twist to serve at dinning table .
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TRI COLOUR RICE 'TIRANGA PULAO'
I dedicate this rice delicacy to all my Indian friends for the Independence day ...
TRI COLOUR RICE
Long grain basmati rice socked in water for half an hour – 2 cups
Vegetable oil / ghee-2 to 3 tbsp
Onion finely sliced – ¾ cup
Cinnamon, 2” sticks2
Salt to taste
Tomato puree-2 tbsp
Spenich-1/2 a bundle boil and pureed
Heat the oil in a pan , add onions, cinnamon sticks, cloves and green cardamoms. Sauté until the onions are golden brown.
Add drained rice and stir carefully coating the rice grains with the oil.
Add four cups of water and salt. Stir well and bring it to boil, cook rice till done.
Now in a pan take 1 tbsp ghee and add chopped onion stir till golden in colour add tomato puree in it and red chili , turmeric and chat masala in it now add 1/3 of cooked rice in it to make tomato masala rice.
In another pan take 1 tbsp of ghee and add green chili and spinach puree in it cook till turn little thick add little salt and pepper powder and mix well add another 1/3 of rice in it to make spinach rice .
Arrange it in three different layers and garnish it with tomato and carrot.
Indian sweets are incomplete without Bengoli sweets . Sweets occupy an important place in the diet of Bengalis and at their social ceremonies. It is an ancient custom among both Hindu and Muslim Bengalis to distribute sweet during festivals. The sweets of Bengal are generally made of sweetened cottage cheese (chena), unlike the use of khoa (reduced solidified milk) in Northern India. Some important sweets of Bengal are ... Shôndesh, roshogulla, chena ladoo, chum chum etc. etc. Bangoli sweet preparations are not very difficult but little tricky just follow steps properly and you will get wonderful results. Chena murki is one of them ,Chena murki is a Bengali sweet, which has coatings of sugar on it. Preparation of chena murki is very easy and less time taking. The ingredients that are the requirements of chena murki recipe are very basic and are mostly available at homes. The sweet is in the shape of cubes. Chena murki recipe is very simple and this sweet can be prepared easily by foll…
Turnips are called Shalgam in Punjabi/Hindi, Gonglu in Punjabi and Gogji in Kashmiri. They are mild in taste and absorb spices well. We love it in various forms.Shalgam is a winter vegetable and is a popular recipe from Punjabi cuisine. Shalgam (Turnip) belongs to the radish family. Shalgam ki sabzi is very good for health as it is very low in calories and fat, and a good source of fiber and several vitamins like Vitamin C, Vitamin B, VitaminB3, Vitamin B6. Gur is Hindi/Punjabi for jaggery. This creamy version from Punjab is one of our favourites. This recipe is from my mother in law's cook book , my mom In law was an excellent cook and being a panjabi, her excellency was panjabi cuisine. She was excellent at cooking all panjabi dishes like sarson ka saag, makkai ki roti, gur ke chawal or any vegetable like turnip or kormas, . I have learnt almost all panjabi dishes from her and I really wanted to thank her for that , today whatever I make related to punjab reminds me of her . Lov…