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 .
Kababs are the main mouthwatering snacks from haydrabadi cuisine or muglai cuisine. I usually make this for cocktails as it is very simple to prepare and crunchy texture of Kababs liked by everyone..... This recipe of mine is inspired by chef sanjive kapoors recipe....
Split Bengal gram (chana dal) 250 grams
Caraway seed (shahi jeera) powder 1/4 teaspoon
Salt to taste
Oil to deep fry
Ginger chopped 1/2 inch piece
Green chillies chopped 2
Onion chopped 1 medium
Crushed red chillies 1/2 teaspoon
Fresh coriander leaves chopped 2 tablespoons
Gram flour (besan) 2 teaspoons or 1 cup bread crumbs
Clean and Soak dal for 4-5 hrs.
Drain dal and put half of it into a mixer jar and grind coarsely without any water. Transfer into a glass bowl.
Grind the remaining dal a little more finely and transfer into the same bowl.
Add salt, caraway seeds, ginger, green chillies, onion, crushed red chillies and coriander leaves and mix well with hand.
Add gram flour and mix again. Heat sufficient oil for frying.
Dampen your fingers and take small portions of the mixture, roll into small cylindrical and slide into hot oil.
Deep fry on medium heat till half done. Drain on absorbent paper.
Cut each cylindrical into slant pieces Deep fry once again just before serving.
Drain on absorbent paper and serve hot with a chutney of your choice.
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…