Rajasthani Dal Bati Churma Recipe is a very traditional recipe from Rajasthan and one if the favorites at home. The Baatis are made from whole wheat flour, sooji and ghee with the addition of ajwain that adds to the delicious flavor of the baati. I like to personally use freshly ground wheat for certain dishes like baati as it brings out the best flavors. The dal is usually a combination of multiple dals and I keep making variations to the…
Nagori is a small, crisp and crumbly poori or puri made with sooji, maida and ghee, paired with sooji halwa. Love the combination when crisp poori stuffed with soft, sweet and moist halwa which cooked in ghee. You can found this recipe at chandni chowk in Delhi. Ingredients For Nagori Poori 1 Cup Maida/ Plain Flour 1 Cup Sooji/ Semolina Salt to Taste 1 Tbsp. Oil 1 Tsp. Carom Seeds/ Ajwain Oil for frying Water for Kneading For Sooji Halwa…
AUTHENTICITY SLICE Pre-soaked soya granules cook faster and add a wonderful texture that is commonly expected from a classic dum-style biryani. Ingredients For The Vegetable Layer Mix vegetables (French beans, carrot, capsicum, green peas and cauliflower) (2 cups) Soya granules, soaked in hot water ( 1/2 cup) MTR Dhaniya/Coriander Powder (2 tbsp) MTR Haldi/Turmeric Powder (1 tsp) MTR Lal Mirch/Red Chilli Powder (1 tsp) MTR Garam Masala (1 tsp) Ginger–garlic (adrak-lehsun) paste (1 tbsp) Curd (dahi), beaten (1/2 cup) Tomatoes,…
Jhangora Ki Kheer is a sweet dish of Uttaranchal made out of a local millet called Jhangora. It is hailed for its rich texture and taste that lasts on the taste buds for quite a long time. This dish is a must have as it has the goodness of milk, cashews and raisins. Ingredients: 3 cup barnyard millet 5 cup sugar 1 tablespoon cashews 1/2 tablespoon raisins 3 quart milk 3 tablespoon kewra essence 1/2 cup almonds Preparation: To start…
About Prawn Balchao with Fenni Recipe: A delicious prawn recipe, prawn balchaon is a Goan dish packed with aromatic flavours. Prawns cooked in a red masaledaar paste, onions and some Goan feni makes this dish an absolute favourite as a main dish for any dinner party. Ingredients Of Prawn Balchao With Fenni 250 gms prawns 100 ml oil 25 gms garlic 100 gms onions 5 gms turmeric 2 gms curry leaves to taste salt 200 ml fenni For the paste:…
Mirchi Ka Salan is a very traditional recipe from the Hyderabadi/ Andhra cuisine served on the Eid festival. Salan is hot and spicy and has a tangy gravy. All the spiciness comes from chillies and tamarind, and the gravy blended with other freshly ground spices and peanuts. Mirchi ka salan is traditionally served as a side dish for Hyderabadi Vegetable Biryani. You can also serve this dish with plain steamed rice or Tawa Paratha. Ingredients 2 cups Green Chillies ,…
Sattu Paratha is a family member of Indian breads, most popular in the Bihar region of India where it is a staple food. Sattu is full of fibre, and essential nutrients like protein thus making this one a healthy dish that can be served for breakfast, lunch and dinner as well. The ingredient is known for its healthy benefits especially in providing strength to the body. Ingredients Of Sattu Ka Paratha For Dough: 2 Cups Atta 1/2 tsp Salt 1/2…
Vendakkai puli pachadi recipe,i am trying out for the first time. When a reader asked for this recipe, i didn’t have much idea about how to make vendakkai puli pachadi. INGREDIENTS: LADIES FINGER | VENDAKKAI 8-10 TAMARIND PASTE 1 AND 1/2 TSP(If using tamarind, take a small gooseberry size) GREEN CHILLI 3 JAGGERY 1 TSP WATER 1 CUP RICE FLOUR 2 TSP SALT AS NEEDED OIL 1 TSP MUSTARD SEEDS 1/4 TSP TOOR DAL 1/2 TSP METHI SEEDS | VENDAYAM…
Chenna Poda is a sweet dish of Orissa which is scrumptious to eat. It has a crispy crust and juicy filling which make it’s every bite heavenly. Ingredients for Chenna Poda Milk (cow or full cream) – 1.5 litres Lemon – 3 Sugar – ¾ cup (150 grams) Semolina – 3 tbsp (40 grams) Ghee – 2 tbsp Raisins – ¼ cup Cashews – ¼ cup Cardamoms – 4 How to make chenna Poda For Chenna Take 1.5 litres of…
Ingredients: Mixed nuts like almonds, currants, cashews and pistachious – finely crushed Cottage cheese – made of milk of 2 litres Seeds of cardamoms – 2, crushed Khoya – 1/2 cup For syrup Saffron – 4 strings Water – 4 cups Cardamom seeds – 2 Sugar – 4 cups Method: 1. To prepare the filling, combine khoya along with powdered cardamoms and crushed nuts. Once the filling is made, set it aside. 2. Knead the cheese and divide in to…