Wednesday, 26 July 2017
Whenever my eyes gaze through the bountiful colours around, which the Creator keeps filling in, on this huge canvas called nature, I wonder what magic and love the Creator combines to be able to paint each and every bit of this vast landscape with exotic colours. I remember watching this Disney movie called Tinker-bell where fluorescent pattern winged fairies are responsible for all the enchantment we see around. Whatever be the reason of their nemesis the hues of nature cannot be matched ever with the manmade artificial colours. The colours of the pink dragonfruit or the minty green from the spear mint leaves, the tangerine hued Oranges, the Gold dusted turmeric, the amber kissed saffron or the ruby red painted beetroot, nothing oh nothing can bring the smile upto my eyes than a hand with tinted fingers, splashed with gorgeousness from these brilliant shades.
Saturday, 22 July 2017
Most of us have at some point or the other heard or seen in a restaurant menu the Bunt Tuluva Mangalorean delicacy Chicken Ghee Roast. I wanted to replicate this speciality dish by substituting the chicken with a vegetable. I however wanted to retain the fiery colour, the spicy aromas and the stellar taste of the original dish. So here I am with a vegetarian version Potato Ghee Roast. I have tried my best to retain the originality both visually and in terms of flavour. My friends and family were delighted after tasting my Potato Ghee Roast and I received a positive feedback from them. Now, I sincerely hope that my readers, too will give a thumbs up both after they have seen the pictures of my Potato Ghee Roast and tried out the recipe.
Thursday, 20 July 2017
Kundapur Masala Powder Recipe / Mangalorean Spice Mix Powder Recipe / Taal Masala Recipe / Bunt Style Masala Powder Recipe
Kundapur Masala Powder is an indigenous, versatile spice mix which is used to flavour and give a distinct charater to the universally popular Mangalorean Bunt Community specialty dish known as "Chicken Ghee Roast". This spice mix powder is said to have originated in the Southern Indian state of Karnataka from a coastal town called Kundapur. The Kundapur Masala Powder is believed to have had its genesis in the kitchens of the very popular Shetty Lunch Homes. So if you happen to visit Kundapur do surely take time out to sample the Chicken Ghee Roast at Shetty Lunch Home. Till then, you can refer to the ingredients given below and get the spice mix ready to be able to prepare Chicken Ghee Roast or Potato Ghee Roast (for my vegetarian friends) in your kitchen easily no matter whether you are located in Boston, Brussels or Borneo.
Saturday, 15 July 2017
Padampuri Murg is a Chicken delicacy from Padampur located in the princely state of Rajasthan in India. This is probably one of the creamiest chicken dishes that you might have ever tasted. The Khoya/Khoa or milk solids used to cook this dish is primarily responsible for the rich silky texture of it's gravy. Along with yogurt and pure desi Ghee (clarified butter) added generously, this dish is not at all for the faint hearted . The indigenous spice mix which is added to the curry is resplendent with fiery red chilies, black cumin (kalonji) and other spices that gives the dish a perfect balance of flavours, a unique taste and a light lingering aroma. One spoonful in your mouth and your taste buds will dance to the power house of flavours which makes this dish truly befitting to be served at any Royal fare.
Monday, 3 July 2017
I am heralding the third anniversary celebrations of my Blog with a very Royal, laced in history and immensely loved sweet Jaozi Halwa. Preparing this sweet confection to mark the celebrations was a befitting ode to my labour of love, my reservoir of food passion and my journal of culinary stories. My Blog holds an extra special place in my life and I have nurtured it with fervour and fueled it with the love and encouragement from my dearest readers, my co food enthusiasts and zealous gastronomic friends.
Monday, 26 June 2017
Kolkata ~ the city of Joy, for me, apart from being the city where my family and extended family have lived for decades, is the city where food and sports are woven into the very fabric of the life of the people. A city which breathes football and cricket, a city where food is a passion and a way to express the rich cultural heritage of this vibrant city. Today let's take a virtual tour through the essence of the most famous and popular dish from here, Calcutta Biryani or Kolkata Style Chicken Biryani.
Friday, 23 June 2017
KOLKATA BIRYANI MASALA holds the complete essence of the much loved Kolkata or Calcutta Style of Biryani. Without this indigenous spice mix you will not be able to achieve that flavour or aroma which is quintessential of Kolkata Biryani. By using the Kolkata Biryani Spice Powder you will get similar results with your Kolkata Biryani in terms of taste and fragrance as that of Kolkata residents, no matter in which country of the world you live. All you have to do is diligently note down the ingredients, which luckily, nowadays are available in an Indian store near you or online, dry roast, hand pound and voila have your own bottle of Kolkata Biryani Masala Powder.
Sunday, 18 June 2017
Dear Culinary Enthusiasts and Food Adventurers here I am again, though after a long interval, sharing with you a very dear recipe from my mum-in-law's repertoire, HYDERABADI DUM KA MURGH. As the name suggests this dish originates from the Indian city, known worldwide for its royal past, the magnificent monument Charminar and lipsmacking cuisne, HYDERABAD. This is a chicken dish where the chicken is marinated in distinct but simple spices and aromatics, then cooked on Dum, meaning its own steam, very slowly, resulting in a ridiculously delicious Chicken Curry, which I can bet will have you cooking this dish again and again, on demand, in your kitchen till you loose count of it.
Sunday, 30 October 2016
Churmur or Churmur Chaat is a tasty street side snack from Kolkata, India. It has boiled potato as its base and the tongue tapping build up of this snack is done by adding veggies, condiments, fritters, flavoured liquids etc. resulting in a flavour bomb which is sure to delight your senses. There are different ways of making this and every street food vendor selling Churmur has his own touches added to this. What's wonderful about this snack is that you do not have to visit Kolkata to experience that immense flavour burst. You can make it in your home by following my easy step-wise pictorial recipe, given right below. But one thing I must tell you, whenever you visit the City Of Joy, Kolkata do surely stop by at a roadside Phuchka Cart and try Churmur from there.
Friday, 28 October 2016
Hello Beautiful People. A sizeable portion of my lovely readers worldwide must be immersed in the preparations of celebrating Diwali ~ The Festival Of Lights. The number of sweets that has swept over Social Media has already kick-started the festivities a week back. Going through the numerous sweet and savoury recipes I was thinking to myself, thanks to Social Media we get to see Recipes from every nook and corner of India and try them in our home kitchen without having to travel to that part right away. Wonderful isn't it?
Monday, 17 October 2016
Nolen Gurer Payesh Recipe / Patali Gurer Payesh / Rice Pudding Made With Date Palm Jaggery Recipe ~ Rejoicing My Culturally Rich Roots
I have always loved rituals, customs, traditions that we follow as a part of celebrating our festivals in India. It's these little little things that make the whole event so exciting and enjoyable. I have inevitably looked forward to festivals so that I could be a part of these wonderful customs that they observe. I am sure many of you, beautiful people, will echo my thoughts. No matter which part of the globe you belong to, you must also be having your own sets of rituals and age old traditions. In my numerous travels I have repeatedly found that people all over the world, while celebrating festivals follow each and every ceremony religiously, which has been passed on through generations, till date, with equal fervour and joy.
Wednesday, 12 October 2016
Tava Aloo Kulcha Recipe / Stuffed Leavened Indian Flatbread Cooked On A Griddle Recipe ~ Just Recipes
I am truly ecstatic to be back to what I love doing. Blogging is a different high altogether. Not that in my long absentia here have I stopped my kitchen adventure for a single day, but certain personal work took precedence and I just simply couldn't mange to squeeze in the time, to capture the steps pictorially while cooking nor could I collect and pen my thoughts here. But that's history now and hopefully(keeps fingers and toes crossed) I hope to regularly (at least twice a week) share my kitchen and food adventures here with you. Thank you my dear readers, for taking out the time, visiting my blog and checking out my posts during this interval. It is your love and enthusiasm for food and your continued encouragement of my work, which makes me and this Blog going.
Wednesday, 17 August 2016
Cholar Dal Recipe / Bengali Style Chana Dal Recipe / Split Bengal Gram Lentil Curry (Bengali Style) Recipe ~ Just Recipes
Cholar Dal is an extremely popular Lentil Curry which is served with many a Bengali Meal. It is a very simple lightly spiced lentil curry made using split bengal gram. In Bengal Cholar Dal is served along with Luchi / Puffed Deep Fried small round breads or other popular Bengali Breads like KOCHURI / RADHABALLABHI for breakfast or at the start of a meal during lunch. Cholar Dal is also served with steamed white rice along with JHURI ALOO BHAJA (very finely grated deep fried crisp potatoes) or other BHAJAS (deep fried fritters or deep fried fish etc.). It is quick, delicious and filling. You can simply have it with any breads with a salad on the side for a hearty quick fix meal any time of the day.
Saturday, 13 August 2016
Bhaja Moshla is the Bengali word for Dry Roasted Ground whole spices that are used in many a dish from Bengal. Unlike the Southern part of India, where there are a number of different combinations of dry roasted ground spices, either used in cooking or eaten as an accompaniment with food, Bengal has only a few, Bhaja Moshla being one very important mix among them. Now there are a number of variations of Bhaja Moshla as you can find out, by either searching online or offline, by taking to your Bengali friends or reading Bengali cook books.
Tuesday, 9 August 2016
Saturday, 23 July 2016
Murshidabad Mutton Tikia Recipe / Mutton Mince Patties Recipe (Murshidabad Style) / Mutton Keema Tikia Recipe ~ Just Recipes
I am quite smitten by the culinary fare of Murshidabad. Mutton Tikia (Murshidabad Style) is the third dish from the region, to be posted on my Blog. Have you checked the other two unique dishes from this region yet ? If you haven't, do most definitely check out CHICKEN KORMA (MURSHIDABAD STYLE) and POPPY SEEDS HALWA (MURSHIDABAD STYLE) . Such culinary treasures are to be savoured and documented for posterity and I am glad that I have had the good fortune of not only savouring these delicacies from Murshidabad but have cooked them many a times in my kitchen and now have them documented forever in my Blog. A hearty thank you to CHEF DEVRAJ HALDER for initiating my foray into this wonderful world of Murshidabad Cuisine.
Wednesday, 20 July 2016
With this post I am starting the Just Recipes series. This series will comprise of the dishes which I cook and post instantly. I have decided to keep the prelude to the recipe as brief as possible. Unlike my other posts, the posts in the Just Recipes series will contain only pertinent trivia about the dish presented to you. My culinary stories and travel stories will continue in my other posts.
Starting this series with a very simple dish, Hariyali Keema. In this dish, Chicken mince is cooked along with a medley of spices and greens. This is possibly one of the simplest dishes to cook as it does not require much preparation. All the spices used in this dish are always available in all kitchens and also this dish is a wonderful way to feed greens to a fussy family member, who is very stubborn about not eating greens.
Tuesday, 12 July 2016
Shriek!!!! Scream !!!! This cannot be true. " Temperatures across the UAE will peak at around 45C over the next few days, but the soaring humidity will make it feel as if it's, wait for it.... a whooping 64 degrees." Information courtesy What's On , Dubai. Please please Mr.S can we take a holiday to a place of cooler clime? He frowns and with the sternest no looks away into his news paper, too annoyed to be called out of his morning ritual of piping hot South Indian filter coffee and the freshest edition of Gulf News, which he, I think reads line by line. I get up looking for Mum-in-law, my saviour in situations like this on most earlier occasions. She, too, is busy in her morning invocation of the Almighty and I meekly recede back into my own cocoon. But I am so unable to concentrate on anything. The next best saviour after my Mum-in-law has always been the refrigerator. On occasions such as this, when things don't go my way, a peek into the refrigerator has always ended, with me cooking up a fire (oh no nothing hot seems to feel good this morning) or alternately digging into some comfort food or chocolates sitting pretty in my refrigerator. Oh dear gadget friend, please pull me out of my despondency this morning. I open the door of the refrigerator and the chill whiff coated with a white smoke that greets me is good enough to bring a kind of solace to me.
Wednesday, 6 July 2016
Sunday, 3 July 2016
Murshidabad Postor Halwa Recipe / Khus Khus Halva Recipe / Poppy Seeds Halva Recipe ~ Rejoicing Two Fulfilling Years Of Blogging
Two years of a fulfilling journey into the culinary world of everything extraordinairé and I am all the more charged up to unravel further and further. This unending enthusiasm of mine to delve extensively into this fascinating world of food seems to be on an upscale even more now. As I sit back, retrospecting, the realisation dawns on me that so much has changed since this voyage began exactly two years from today. I have in my own little way learnt so many facets and things related to food which I would have never known had it not been for this Blog. My Blog propels me to constantly be on the quest for new cuisines, ingredients which I have never heard of before, connects me to the glorious past of countries through their food and also gives me the confidence to try recipes in my kitchen which I perhaps would not have done otherwise. Truly, this culinary adventure of mine has become so fascinating with each passing year.
Thursday, 9 June 2016
Surti Locho Recipe / Gujarati Street Food Recipe / Healthy Gujarati Snack Recipe ~ ' Locho Thai Gayo Re '
I write to liberate all the beautiful, confused, happy, sad, bad and good thoughts which remain in the closet of my mind. Mind, I say cause, the heart has a strong filter and allows only thoughts laced with love. For me writing in this blog, is totally like adding wings and letting my thoughts fly out into the realms of my dreams, traverse lands where simplicity and goodness abounds. Whenever I write, almost all the time I like to dwell in a beautiful life full of simple joys, multiplying laughter, subtracting hatred. Well, at least the time my fingers flies over the letters on the keyboards, I like to believe that such a land exists.
Monday, 11 April 2016
Have you tried clasping sunshine in your palms ? I used to do that often as a child. With the onset of the summer months, the commencement of the summer holidays from school, life would be one joyous ride, with a dozen cousins of all sizes, who too would come visiting during their summer holidays. Playing hide and seek in one such hot summer day, I had hidden behind the huge grand old banana tree in our backyard. As the sun peeped through its long ribbed green leaves it created different types of pattern on my legs. Small triangles, circles, squares and a solo hexagon , tiny golden patterns all over my legs and I had forgotten all about the game I was in , too busy in my attempt to clasp these golden shapes of sunshine in my palms. Thinking about that afternoon and how simple and full of innocence the ways of the mind were, never fails to light up a smile on my lips, as radiant as the sunshine, eons away under the banana tree.
Saturday, 9 April 2016
Murshidabad Murgir Korma Recipe / Chicken Korma ( Murshidabad Style ) Recipe / Poila Boishakh Special Recipes ~ Shubho Nobo Borsho
The day after the grand Ugadi celebrations and a whole week of feasting, one would have thought that everyone in the family would want to cool off their heels and also give the tummy the much required rest. But, my family, always supercharged, both in terms of activity and food is already ready for action and has by now expressed their desire to have a non-vegetarian lunch, as a week of savouring on vegetarian fare has given rise to their carnivorous appetite. I was sitting at the table sipping into my cup of ginger tea and contemplating what to cook, when the phone rang. It was my Ma calling and I was elated because not only would I get to pour my heart out to her, as I always do in each and every conversation, but also she would give me the idea of what to cook for lunch. The conversation started with Dia (as it always does ), Ugadi celebrations and then went on to Poila Boishakh ( Bengali New Year Celebration ) which is on the 15th of this month.
Friday, 8 April 2016
Atukula Payasam Recipe / Ugadi Recipes / Poha Kheer Recipe / Flattened Rice Pudding Recipe ~ Ugadi Special
UGADI SHUBHAKANKSHALU, HAPPY UGADI, HAPPY GUDI PADWA ~
Dear friends and my valuable readers, wishing all of you who are celebrating the advent of New Beginnings today, loads of Success, Smiles, Good Health And Life's Finest, always for you. This is my final post in the Ugadi Special celebrations series for 2016. As we dawn our fineries and head out to pray and wish others, I am enveloped with gratitude and hope. Truly thankful for all the blessings, love and support I have received from all quarters. Very Hopeful that the New Year will bring with it loads of peace and shower my life and that of my loved ones and every person who has touched my life in some way or the other, with Good And Happy things. Both me and Mum-in-law have been up at the crack of dawn, to give final touches to all the things which will be included in today's celebrations and prayers. Also, we have got most of the food ready, so that right after the completion of rituals, we can head to the scrumptious spread of my mum-in-law's fares and some of mine too.