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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Boondi raita ( fried and crispy chickpea balls in curd dip)
Boondi raita :
Boondi raita is a very popular curd preparation in India , in all auspicious occasion boondi raita is served as accomplishment. For this first I made boondi, for which I took 1/4 cup of chickpea flour , added 1/4 tsp of turmeric and very little salt and made a batter out of it ( batter should be pouring consistency ) for making boondi or chickpea balls I have taken perforated ladle (To accomplish this you need to use a flat skimmer, strainer or perforated ladle that has several round holes on the surface, each about the size of a whole black peppercorn). The critical part of boondi making is to use the right kind of utensil for the batter to drop through the holes into the hot oil to form the little pearl shaped fried balls. These fried balls can be store in airtight container at lest for a month .
After making these balls I took 2 cups of curd in a bowl and beat it nicely so that it become smooth and added 1/4 tsp of sugar and salt as required , 1/4 tsp red chilli power , 1/4 tsp roasted cumin powder. After preparing this curd mixture I soaked one cup of prepared boondi in this curd . I generally prepare this raita an hour before I serve so that the boondi is soaked properly in curd . Ingredients for this tasty raita ... 2 cup curd 1/4 tsp sugar 1/4 tsp chilli powder 1/4 tsp roasted cumin powder
1 cup Boondi For Boondi 1/4 cup chickpea flour 1/4 tsp turmeric very little salt
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…