Recipe
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Thandai Phirni Recipe A festival is incomplete without special desserts and delicacies, and Holi makes it merrier as gorging on rich and savoury dishes is an add on to the carnival of colours. To make your celebrations extra sweet, here is a unique recipe that would brighten up your spirits. This Thandai Phirni is a […]
Paranthas stuffed with a highly flavoured and nutritious mixture of chana dal and soya chunks will leave you asking for more and more…. Ingredients Split Bengal gram (chana dal) soaked and boiled 3/4 cup Soya chunks, soaked in hot water 1 cup Readymade whole wheat flour dough 250 grams Ghee 1 […]
Bitter gourds stuffed with spicy mutton mince, shallow fried and cooked in a delightful tomato gravy. Ingredients Bitter gourd medium 6 Mutton mince (keema) 300 grams Salt to taste Turmeric powder 1 teaspoon Onion medium, chopped 1 Tomato small, chopped 1 Garlic chopped 2 teaspoons Ginger chopped 2 teaspoons Green chillies chopped 1-2 Fresh coriander […]
Tamarind rice is actually a north Indian version of Pulihora or Puliyodharayi, where the term ‘Puli’ means something sour. Ingredients of Tamarind Rice 2 cups rice (cooked ‘bite-like’) 1/2 cup tamarind (made into pulp) 3 Whole red chillies 1/4 cup curry leaves A pinch of asafoetida 1 tsp mustard seeds 1 tbsp chana dal 1 […]
This raita recipe can be enjoyed as it is, as corns are stomach-filling and curd itself will make you full. Ingredients 1 cup corn 1 teaspoon red chilli powder ½ cup tomatoes 1 1/2 yoghurt (curd) ¼ onion Method To begin with this delicious raita recipe, slice the onions and tomatoes. Keep it aside for […]
Kachumbari is an African salad. The name kachumbari originated from Indian cuisine which is a salad made from chopped tomato, onion cucumber. This salad is popular all over Africa. Ingredients 3 medium tomatoes, chopped 1/2 medium red onion, finely chopped 1/2 medium cucumber, chopped 1/2 medium yellow bell pepper 1/2 lemon juice 1 teaspoon salt Pinch of cayenne pepper 1/4 cup cilantro, chopped Instructions Start by cleaning up […]
Mughlai cuisine has given us a wide range of royal delicacies, but it has also adapted a lot of dishes that have been a part of cuisines native to India. Most Mughal rulers were also big foodies and loved to try out new recipes. Whatever they adored, they got named after themselves. Chicken Akbari is […]
INGREDIENTS 3 Kashmiri red chilli (dried) 7 bay leaf / tej patta 2 tbsp coriander seeds / dhaniya seeds 1 tbsp cumin / jeera 1 tbsp caraway seeds / Kala jeera/shah jeera 3 mace/javitri 2-inch cinnamon stick / dalchini 1 nutmeg / jayphal 1 tsp cloves / lavang 3 black cardamom / badi elachi 3 star anise / chakkar phool 10 cardamom / elachi 1 tbsp pepper/kali mirch 1 tsp fennel / saunf ½ tsp turmeric / […]
About Hyderabadi Baingan: Straight from the royal kitchens of Hyderabad comes authentic brinjal curry. Small whole brinjals are doused in a nutty gravy made with peanuts, tangy tamarind and sesame seeds. Ingredients of Hyderabadi Baingan 500 gm small brinjal 1/2 tsp cumin seeds 1/2 tsp fenugreek seeds 10-12 curry leaves 1/2 tsp turmeric 1/2 tsp […]
This cake is considered one of the moistest cakes ever, perhaps due to the alkaline acidic substances used like vinegar in it. INGREDIENTS for red velvet cake: ½ cup 150gm unsalted butter, room temperature 1 cup 397gm condensed milk 1½ cup milk (warm) 1 tsp vanilla extract 4 tsp red food colour 1 tsp vinegar 1.5 cup 263gm maida / plain flour / all-purpose flour / refined flour 1 tbsp cocoa […]
