Sunday, 20 October 2019
Ragda Beetroot Pattice is a very popular Indian street food. Here Ragda is the thick curry made with dry white/yellow peas and Pattice is an adaptation from the English word Patties which is generally mash potato cake. But in my dish I have replaced the potato patties with Beetroot, Mashed Potatoes and Paneer / Cottage Cheese Patties. Ragda and Pattice are cooked separately and then assembled on a plate. Two Beetroot Patties are placed on a bed of dry white / yellow peas thick curry. Then a spicy garlic Chutney, a sweet Tamarind Chutney and Minty Tangy Green Chutney is drizzled over it. This lip smacking street food is finished off with a garnish of chopped onions, tomatoes, coriander leaves and nylon sev / very fine, deep fried, gram flour noodles. Diwali and these tongue ticklers are synonymous with each other. I love to fill my Diwali with a variety of dishes which have my personalised touch.
Saturday, 19 October 2019
Methi Malai Kofta Recipe / Raw Papaya Cottage Cheese Dumplings In Fenugreek Fresh Cream Gravy ~ Diwali Delights
Methi Malai Kofta / Kofte are Raw Papaya And Cottage Cheese Dumplings Cooked in a luscious Fresh Fenugreek Leaves, Fresh Cream Gravy. Festive meals are always special and they deserve to be unique, indulgent, redolent with decadence and should leave an everlasting mark on your taste buds. This dish is just that and it is sure to take your festive fervour to a flavour crescendo.
Sunday, 13 October 2019
Paramanna / Payesh is a Bengali Style Rice Pudding which is definitely cooked to mark any auspicious occasion, festivities, birthdays etc. Apart from the first grain that ever touched my tongue was from a bowl of Payesh on my Mukhe Bhaat first rice eating ceremony my memories of Payesh being cooked is mainly vivid during Kojagori Lokhi Puja.
Friday, 4 October 2019
Shudha Sindhu Recipe / Bengali Dessert Made With Almond Dumplings Simmered In Milk ~ Maha Shostir Subhecha / Durga Puja Maha Bhoj
Shudha Sindhu ~ Badam Bata(Almond Paste), Khoya / Khoa(Milk Solids), Gobindo Bhog Chaler Guro(Speciality Rice Grown in Bengal, India Powder) Dumplings are simmered in Full Cream Milk which has been reduced to half it's original quantity, is thick and creamy, finally finished off with a lavish shower of the finest saffron.
Saturday, 28 September 2019
Bengali Style Cauliflower Roast Recipe / Durga Puja Special Phulkopir Roast Recipe / Bhajohori Manna Pujo Special Phulkopir Roast Recipe
Friday, 27 September 2019
Korma Asafjahi is a dish whose recipe dates back to the beginning of the twentieth century AD. This dish originated in Hyderabad and the recipe was gifted to Raja Dalip Singhji, the then ruler of the erstwhile state Sailana which is in the current Indian state of Madhya Pradesh, by the Nizam of Hyderabad. Raja Dalip Singhji had a repertoire of more than 5,000 hand written recipes which he had collected from different princely states of early twentieth century India.
Monday, 26 August 2019
Monday, 24 June 2019
Doi Begun (pronounced Do~ee Bay~goon) is the Bengali way of expressing the love affair between Begun or Aubergines or Egg Plants with Doi or Yogurt. This dish has seen multitudes of festivities in both the Chowdhury (My Paternal Side of the family) and Dutta Gupta (My Maternal Side of the family) families. Having journeyed through generations, the Doi Begun has etched a mark of decadency in my family's refined culinary appetite. Creating Doi Begun therefore for me is a true pleasure, a sort of food nirvana. Not only do my fingers dance through the Bhaja Moshla , the sapphire kissed turmeric powder and the crimson tinted red chilli powder to the music from the foot tapping mustard in the nearby frying pan, but also my mind traverses to those many meals where amidst laughter and chatter the Doi Begun was served to the family.
Thursday, 23 May 2019
Palak Paneer Dum Biryani Recipe / Cottage Cheese In Silky Spinach Gravy Layered In Between Basmati Rice Cooked On Dum ~ Go Green With My Recipes
Palak Paneer Biryani / Soft Pillowy Pristine Cubes of Cottage Cheese cooked in a creamy silky Spinach Gravy, then layered between whole spices perfumed basmati rice and another layer of saffron infused rice, cooked sealed in an earthen pot on Dum (in it's own steam). Continuing my series with the hashtag #GoGreenWithMyRecipes
Friday, 12 April 2019
Samvat Ke Chawal Ki Kheer / Samo Ke Chawal Ki Kheer / Barnyard Millet Sweet Pudding ~ Gluten Free Recipes
Wednesday, 3 April 2019
The word Kebab has Turkish and Arabic origin. However food historians have put forth the existence of something similar to Kebabs in Ancient India. "the Manasolassa, a Sanskrit composition from the 11 th century, talks about Bhaditrakam, a dish made by cutting lamb or goat into small pieces, stringing the pieces on iron skewers and cooking them on hot coals."( This is an extract from the article India's Kebab Connection by Air Sangvi ) . Having said that when the Arabs and Turks came to India they did bring with them their famous Kebabs, which in time imbibed the Indian spices and took the shape of the Kebabs we savour today. My Fab Kebabs Series is an ode to this wonderful dish.
Tuesday, 26 March 2019
Angoori Kofte Recipe / Shahjahani Angoori Kofte Recipe / Angoori Kofta Curry Recipe ~ Bygone Era Indian Cuisine
Starting the Bygone Era Indian Cuisine Series with this post. I am curating 10 recipes from an era of India when every dish cooked was a labour of love, was literally considered an artist's masterpiece and the chef was no less than an artist. Indian cuisine was richly influenced by the invaders from the Mughals to the Portuguese to the British who came to this country, bringing in their entourage of cooks with them, who then interwove themselves with the already existing rich culinary heritage of India and created dishes which were not only a visual delight but took the taste buds on a ride to flavour Utopia. In this post I share with you a dish which was cooked in the Royal kitchens of Emperor Shah Jahan, the fifth Mughal Rular, whose reign spanned from 1628 ~ 1658. Dear Readers presenting the Shahjahani Angoori Kofte or simply Angoori Kofte to you.
Sunday, 24 March 2019
It's been a dream to walk through the pristine white sands of the Rann of Kutch, a salt marsh in the Thar Dessert spanning across the Western Indian State of Gujrat. In the moonlight soaked pearly sands I wish to stand with both my feet buried in the sand, gazing at the starred canopy above, listening to the buzzing, humming sound of the nocturnal dessert creatures, letting the cool dessert breeze play hop scotch with my tresses. Then as from a nearby tent the aroma of delicious food will slowly start enveloping the night air, my growling tummy will keep nudging my entire being to uproot my feet from the sand and walk towards the scent of decadent food. Ah, I keep dreaming of this all the time. Someday I will tick off this dream of mine, fulfil my desire to savour the delectable cuisine native to this area. Till then let my kitchen be my wish fulfilling magic wand, where at least I can dish out at least a few of those Kutchi delicacies till the time I can actually make my culinary trip to the Rann of Kutch.
Sunday, 17 February 2019
Feeling stressed beautiful people, the pressures to keep up with the rules of this ever changing world, can take it's toll on us, right? You may not be someone who loves their trip to the kitchen, but trust me and try this the next time you are feeling frustrated or hopelessness has creeped in. Walk into your kitchen, take out the chopping board, manual grater or just use the knife and go chop chopping vegetables of different hues. Try with beetroot, carrot, yellow, orange bell peppers, purple cabbage, dill or mint or coriander leaves. The first phase itself will take that knotty feeling out of your system. Next wash your hands thoroughly and try mixing all the chopped ingredients with both your hands. As the colours will paint your fingers, a strange kind of calm will engulf you. Try to look at all those gorgeous colours dancing around your fingers as you mix them together, try to be in that moment, do not drift away, this colour therapy is magical and will loosen your mind letting go of those thoughts which were responsible for stressing you out.
Thursday, 14 February 2019
Today is Valentine's Day. A day that was marked to celebrate love. In today's world finding true love is becoming more and more harder. But amidst all these disillusions Almighty still sends people who reiterates your belief in this most powerful four lettered word in this entire universe LOVE. I still do meet people who totally surprise me with their untainted heart filled with selfless love. They keep my faith in this magical thing called Love alive. Amidst all the hatred that is slowly engulfing our beautiful planet it is heartening to know that we still value love. Why else would we otherwise have a day which celebrates something so pure so beautiful as love. Beginning from the Saint who started this trail of love even in the face of death who didn't stop spreading love how befittingly his name has today become synonymous with a day when the entire world comes together to restore their belief in this beautiful thing called love.
Tuesday, 29 January 2019
When an experience becomes a treasure it is only fair to applaud such brilliance. Every time we desire to make our special day extraordinary and leave no leaf unturned towards that. So this year was no different. But what lay ahead was totally unfathomed. Another fine dining restaurant we thought. The excitement was more for dining in the tallest building in the world " Burj Khalifa ".
Wednesday, 19 December 2018
Dal Bukhara Recipe ~ The Iconic Black Gram Lentil Curry Of Bukhara Restaurant At ITC Maurya New Delhi
Whenever I enter my kitchen to make an iconic dish, I am extremely nervous, jittery & anxious through the preparation, execution & finally when the dish is ready. I might have cooked that dish many a time, but that feeling of immense responsibility weighing down on my shoulders for I just cannot be careless about a dish whose fame has transcended beyond boundaries, spreading to every nook & corner of the globe. A dish which people consider a must do on their list of to do things when they visit the capital of India, New Delhi. The dish I am talking about is Dal Bukhara a Black Gram Lentil Curry Dish whose popularity cannot be fathomed.
Monday, 3 December 2018
At any and every street corner of Kolkata you will find these bright yellow peas curry in a huge deep plate, from which the Ghugni seller will scoop out a ladle full of Ghugni into a paper or leaf, shaped like a bowl and then garnish it with a whole lot of condiments and very skinny noodle shaped lentil fritters known as sev. Honestly what he serves is truly truly lip smacking delicious. But you can make Ghugni at home too for your parties. During Holi, just picking up a bowl of Gugni and digging into it gives a whole lot of satisfaction because Ghugni tastes just so delightful that you just cannot stop at one.
Monday, 26 November 2018
As a food Blogger I am always on the look out for nouvelle recipes, everyday begins with a quest to first learn about new ingredients, then incorporating those ingredients in a dish, making the dish a number of times, till I have almost total control over those ingredients. It is only after that, I will cook that dish, capture it's steps, photograph the main dish and then publish it here in my Blog, so that all the lovely wonderful readers of my Blog can prepare the dish without having to go through any difficulty. No dish which is being cooked for the first time in my kitchen, will be published in my Blog, after the first attempt, even if the very first attempt has yielded the perfect result. It will only find it's way into my Blog after it has been made with that same flawless result at least a number of times.
Wednesday, 21 November 2018
Nasi Biryani / Chicken Nasi Biryani / Nasi Beriani / Malaysian / Singapore Style Chicken Biryani ~ My Biryani Trail
I took a pledge to share my love for Biryani by documenting my journey tasting this superlative dish across the length and breadth of the Globe. The more I travelled in search of different versions of this dish the more intrigued and awed I was with Biryani. Introducing you dear friends to a Biryani called Nasi Biryani. The word Nasi in Malaysian and Indonesian cookery stands for Cooked Rice. This version of the Biryani is unlike any of the Biryanis that your palate is familiar with. This Biryani does not incorporate the “Dum” cooking technique that is so synonymous with the cooking of any Biryani dish. Moreover it incorporates Local ingredients like Pandan Leaves, Lemon Grass to suit the local taste.
Thursday, 15 November 2018
Tuesday, 13 November 2018
Shorshe Phulkopi / Cauliflower In Mustard Gravy / Sarson Wali Phool Gobi was on my mind for the longest time, yet somehow I was not making this dish in my kitchen. However a visit to the Oh! Calcutta Restaurant, set the ball rolling. Savouring through the serpentine row of dishes in their Durga Pujo Buffet, I had the most delicious Cauliflower in Mustard Sauce Curry. It did not only set my taste buds on a journey of nostalgia but had everyone from my family heaping praises on the Shorshe Phulkopi on that day.
Saturday, 10 November 2018
So continues my Biryani Trail, as promised, every week, I shall be here with a Biryani, Pulao or Rice Dish which has swept my taste buds off their feet. Here I am today to fulfil that promise to my readers with an unique Biryani Recipe from the South Indian State of Karnataka. Dear readers let me introduce you all to BEARY BIRYANI a speciality of the BEARY Community who inhabit Dakshina Kannada, a coastal district in Karnataka. The word BEARY means trade or business in the native language of this community.
Tuesday, 6 November 2018
On the auspicious day of DIWALI it is my heart's desire that good health, wealth, wisdom, prosperity tiptoes into the abode of my friends, family, co~bloggers, every single person who has visited my Blog till date, all those who are reading this post right now and everyone who has touched my life in some way or the other.
HAPPY DIWALI DEAR READERS
Saturday, 3 November 2018
This dessert is my ode to my MUM-In_law. In fact I owe everything I make during the festival of Ugadi to her. She makes porridge with beaten rice which is delicious to the hilt. I wanted to give it my touch with a beaten Rice Rasmalai. All I can say, if you try making this dessert, it cooks up in a jiffy and the end dish is completely a party for your taste buds.