Friday, December 26, 2014

Leftover's Grilled Toast [ if anyone missed this.]


Leftover's Grilled Toast
Bread Slices with butter applied on one side.
Leftover's like Samosas, Kachoris, Tikkis or
Cutlets.
Few round slices of onions, cucumbers and 
tomatoes with salt and pepper powder sprinkled.
Optional sprinkle of chaat masala or any
sandwich masala of your choice.
Also apply green chutney and tomato sauce
on one side of the bread slices.
Assemble before putting in grill toaster.
Outer side butter on bread slices for grilling purpose.
On inner both the sides of bread apply green chutney

and tomato sauce.
Make pieces of what ever leftover like eg ..
samosa, arrange its pieces and on them 
arrange the onions, cucumbers and tomato slices.
Again grated cheese is optional.
Put in a grill toaster until golden brown.

Chocolate Center Gulab jamuns

Chocolate Center Gulab jamuns
Basically follow any gulab jamuns recipe with a
piece of chocolate in the center as stuffing..

FOR THE GULAB JAMUNS..
3 Cups of Dry Milk Powder ,
1 Cup Maida,
3 Pinches of Baking Soda,
1/2 Cup milk,
1/2 cup water,
Thick Cream 200 grams,
For center stuffing
Chocolate pieces. One small piece for each
Oil for Deep Frying.
FOR THE SUGAR SYRUP..
3 Cups Sugar,
3 Cups of Water,
Tip: use very low heat while frying.
METHOD :
Put a pan to heat add the sugar and water,
allow to boil until it thickens.
Also add crushed cardamom.
In a bowl mix flour ( maida ), milk powder, cream, baking powder, milk 

and using water make a dough. Use water to knead the dough, as much needed.
Make balls with out any cracks, remember to put
a chocolate piece in the center.
Put oil to heat and fry on slow flame until dark golden brown.
Put the gulab jamuns in sugar syrup.

Guava is often called “super-fruits.”

Guava is often called “super-fruits.”
In many countries, guava is eaten raw, typically cut into quarters or eaten like an apple, whereas in other countries it is eaten with a pinch of salt and pepper, cayenne powder or a mix of spices (masala). It is known as the winter national fruit of Pakistan. In the Philippines, ripe guava is used in cooking sinigang. Guava is a popular snack in Taiwan, sold on many street corners and night markets during hot weather, accompanied by packets of dried plum powder mixed with sugar and salt 

for dipping. In east Asia, guava is commonly eaten with sweet and sour dried plum powder mixtures. Guava juice is popular in many countries. The fruit is also often prepared in fruit salads.
Because of its high level of pectin, guavas are extensively used to make candies, preserves, jellies, jams, and marmalades and also for juices.
did u know . . .
Red guavas can be used as the base of salted products such as sauces, substituting for tomatoes, especially to minimize acidity.
A drink may be made from an infusion of guava fruits and leaves, which in Brazil is called chá-de-goiabeira, i.e., "tea" of guava tree leaves, considered medicinal.
Why eat this fruit ...
Guava is low in calories and fats but contain several vital vitamins, minerals, and antioxidants.
The fruit is very rich source of soluble dietary fiber.
Guava-fruit is an excellent source of antioxidant vitamin-C.
Vitamin C helps human body develop resistance against infections.
The fruit is a very good source of Vitamin-A & potassium.

Guava Cups


Guava Cups
Ingredients
2 Yellow soft ripe guavas cut into halves with all its
seeds scooped out from the center forming a ' cup ' space.
Now in the inner side sprinkle some salt n red chilly powder,
if wish 1 - 2 drops of lime juice.
Mix together as a stuffing
1\2 a Potato boiled cut in small pieces
2 Tbsp Pomegranate,
2 Tbsp Cucumber cut in small pieces,
4 - 5 Black grapes cut in round shape,
2 Tb Mixed Sprouts also included chola, chana and vatana.
1 Tbsp Green Chutney garlic flavor,
1 Tbsp Sweet chutney,
Salt, Red chilly powder, Pepper powder, Powder Sugar,
Chaat masala and few drops of lime juice all to one's taste.
Mix well.
Put this stuffing in the scooped portion of the guavas.
Sprinkle on top as garnish some sev| farsan| mixture.
Put in the fridge.
Serve this tasty n healthy dish.

Kimchi also spelled kimchee or gimchi, is a ...


Kimchi also spelled kimchee or gimchi, is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. 
It is often described as spicy and sour. In traditional preparation kimchi is often allowed to ferment underground in jars for months. There are hundreds of varieties 

of kimchi made from napa cabbage, radish, scallion, or cucumber as a main ingredient. 
[ Napa, or nappa cabbage is a type of Chinese cabbage.]
[do u know . . .
Nappa cabbage is widely used in China, Japan, and Korea.
Nappa cabbage is used as a sign of prosperity in China.]
Early kimchi was made of cabbage and beef stock only.
Kimchi is Korea's national dish.
Kimchi varieties are determined by the main vegetable ingredients and the mix of seasonings used to flavor the kimchi.
Different types of kimchi were traditionally made at different times of the year, based on when various vegetables were in season and also to take advantage of hot and cold seasons before the era of refrigeration.
South Koreans consume 40 pounds (18 kg) of kimchi per person annually, and many credit their nation's rapid economic growth in part to eating the dish.
Kimchi is made of various vegetables and contains a high concentration of dietary fiber, while being low in calories.
One serving also provides over 50% of the daily recommended amount of vitamin C and carotene. Most types of kimchi contain onions, garlic, and chilli peppers.
Kimchi can be made with white radishes, mustard greens, scalions, or cucumbers. Kimchi is known to
be a traditional side dish as it is almost always served along with other side dishes in most Korean family households and restaurants. Kimchi can be eaten alone or with white rice but it is also included in recipes of other traditional dishes, including porridge, soups, and rice cakes.

My Recipe for Chinese boiled Peanuts..


Have you made the boiled peanuts and they taste delicious, ' The Chinese Style'.?
Some Chinese restaurants serve the delicious boiled groundnuts 
as tidbits.
A Chinese Style boiled Peanuts are red-braise in soy sauce. 
The rest of the aromatics for a typical red braise are salt, sugar, cinnamon, cloves, star anise, and sometimes a dried chili or two.
My Recipe for Chinese boiled Peanuts.. 
Wash the groundnuts 1 cup and in 3 cups of water with salt 

and one to two pinch of sugar pressure cook until soft.
Drain all the water from the boiled peanuts.
Take in a bowl add the peanuts, 
3 - 4 Tbsp light soy sauce, 
1 Tsp Sugar powdered,
1 Tsp Red Chilly sauce,
1 Tsp Vinegar,
Few pinch of pepper powder,
1 Tsp Schezwan sauce,
Salt to taste.
Mix well.

Iceberg Lettuce with Corn n Waterchestnuts


Ingredients 
For The Stuffing to be served in Iceberg Lettuce leaves
2 tsp oil
1 tbsp finely chopped onions
1/2 tsp finely chopped green chillies opt
2 tbsp green bell pepper, seeded and diced
2 tbsp red bell pepper, seeded and diced
1/2 cup of each chopped and boiled Sweet Corn, Water chestnuts,
salt n pepper powder to taste.
The above stuffing when mixed in Chinese Garlic sauce served
in Iceberg lettuce wraps ..& with other Chinese sauces is just awesome.
Chinese Garlic sauce
1 tbsp oil
1/2 cup finely chopped onions
2 tsp chopped garlic
2 tsp chopped ginger
2 tbsp cornflour mixed in 2 cups of water or vegetable stock
a pinch of sugar and salt to taste.
"Lettuce is like conversation: It must be fresh and crisp, and so sparkling that you scarcely notice the bitter in it.”
C.D. Warner, 19th century.

Tuesday, December 9, 2014

Soya flour is ..

The soybean is a species of legume native to East Asia, widely grown for its edible bean which has numerous uses.
Soya flour is made by grinding roasted soybeans into a powder. 
Health Benefits
It is 100 per cent vegetarian high quality protein source that does wonders for young and old.
Soya flour is rich in vitamins, minerals, isoflavones and lecithin, nutrients proven to help lower cholesterol, prevent cancer and loss of bone mass.
Do u know .. .
But getting the proportion of the flour mixture correct is very important.
According to regular standards, the ratio in which soya flour is mixed with wheat flour is 1:10. One can also mix a bit of besan (gram flour) along with the soya-wheat flour mix. This will make the mix high in fibre content.
Soy flour is a cream-colored, strong-flavored flour that is a rich source of protein and iron and contains no gluten.
When mixed with wheat flour, it gives bread a cake like texture.
Soy flour must always be used in combination with another flour, not as the only flour in a recipe. It has no gluten, and by itself has an unappealing taste.
Protein punch
Nutritionists across the globe consider soyabean to be a source of complete protein, that is, protein that contains significant amounts of all the essential amino acids that must be provided to the human body since the body is unable to synthesise them.
The only other foodstuff that can boast of this honour is the egg, which is also considered to be a natural source for protein ' something most vegetarians in this country still shy away from.
Since the early twentieth century soybeans have been called the 'golden bean' or 'miracle bean' in America.

Homemade Strawberry Ice cream

Homemade Strawberry Ice cream

Ingredients
700 ml Vanilla ice cream kept at room temp
to soften so that easy to mix.
3 Tbsp Thick Curd with all water drained by
keeping on a sieve.
3 Tbsp Strawberry| Mixed fruit jam with strawberry pieces.
3 Tbsp Strawberry crush.
10 - 12 Strawberries puree, coarsely made.
Mix all together until looks creamy n smooth.
Taste should be sweet n tangy.
Put in a plastic air tight container in the freezer
section of the fridge.

Have lettuce for its crunchiness

Have lettuce for its crunchiness

Ingredients 
For The Stuffing to be served in Iceberg Lettuce leaves
2 tsp oil
1 tbsp finely chopped onions
1/2 tsp finely chopped green chillies opt
2 tbsp green bell pepper, seeded and diced
2 tbsp red bell pepper, seeded and diced
1/2 cup of each chopped and boiled Sweet Corn, Water chestnuts,
salt n pepper powder to taste.
The above stuffing when mixed in Chinese Garlic sauce served
in Iceberg lettuce wraps ..& with other Chinese sauces is just awesome.
Chinese Garlic sauce
1 tbsp oil
1/2 cup finely chopped onions
2 tsp chopped garlic
2 tsp chopped ginger
2 tbsp cornflour mixed in 2 cups of water or vegetable stock
a pinch of sugar and salt to taste.
"Lettuce is like conversation: It must be fresh and crisp, and so sparkling that you scarcely notice the bitter in it.”
C.D. Warner, 19th century.

Vegetarians live longer, ...

Vegetarians live longer, healthier lives. That's a fact...
Vegetarianism has roots in ancient India. In fact, currently 70% of the world’s vegetarians are Indians and there are more vegetarians in India than in any other country in the world.l
The first Vegetarian Society was formed in England in 1847. The society’s goal was to teach people that it is possible to be healthy without eating meat.
Studies show that a vegetarian diet could feed more people than a meat-based diet.
Plants yield 10 times more protein per acre than meat.
Various studies around the world confirm that vegetarian diets provide enough protein if they include a variety of plant sources.
People become vegetarians for several reason, including ethical, health, political, environmental, cultural, aesthetic, and economic concerns.
Vegetarianism is based in the ancient Indian and Greek philosophies. India, vegetarianism was based on the philosophy of ahimsa or nonviolence toward animals.
Vegetarians live longer, healthier lives. That's a fact. Modern medicine can prolong life and medical science is keeping people alive who would die without transplants, bypasses etc; but what of the quality of life? It's simpler not to eat meat.
We can ensure every human being on this planet was well fed if we adopted a vegetarian diet.There would be no shortage of food, just too few vegetarians.

Tuesday, December 2, 2014

Food Quotes


Katori Chaat

Katori Chaat 

It means ' basket' chaat.
For the Dough
1 cup All Purpose Flour (Maida),
Water to Knead dough,
1 Tbsp oil,
Salt to taste.
METHOD For Dough
First prepare a flexible dough:
Mix flour and salt, rub in the oil, add water slowly to make the dough.
Allow to rest.
Take a lemon size of the dough and roll it out with some flour.
Then on a greased katori 's outer bottom spread
this rolled out puri giving a shape of the katori
base.
Make more of this type and put to fry in oil
on slow flame.
When put in oil the katori will separate.
Fry until golden brown.
Ingredients
1 Cup Dahi,[ Curd or Yoghurt},
1Tbsp Green Chutney,
1 Tbsp Sweet Tamarind Chutney,
1 Tsp Sugar, Salt, Black salt, Pepper powder, Red chilly powder, Cumin powder to taste.
Method
Take the dahi n beat it well n until smooth, add salt, red chilly powder, pepper powder, cumin powder, sugar, black salt.
Keep this to chill in the fridge.
Keep the green n sweet chutney also ready.
Also need . .
For the stuffing in the Katoris..
boiled Potatoes [cut into pieces ],
boiled Red gram Chana, opt
boiled Green Moong Sprouts,
Add Masalas like
Salt, Red Chilly powder, Pepper powder, Chaat masala in cut pieces of potatoes n moong.
Top the Chaat with small fine cut Onions and
Bhujiya sev.
Serve the potato n moong mixture in katori,
also add cut onions, sweet n green chutneys.
Drizzle lots of dahi and sprinkle sev.

Mexi Hot Dog buns

Mexi Hot Dog buns

INGREDIENTS
For the Tikkis ...
1 Cup Boiled n mashed Rajma,
[Soaked for 5 - 6 hrs then pressure cooked]
1 Tbsp Boiled Corn coarsely ground, opt
1 Boiled Potato mashed well,
1 Tbsp Carrot grated,
1 Tbsp Paneer grated, opt
1 Green Chilly cut finely,
1 - 2 cloves of garlic grated,
4 Tbsp Bread crumbs,
1 Tbsp Corn flour,
1 Tsp Lime juice,
1 -2 Pinch powdered Sugar opt,
1\4 Tsp Red chilly powder,
Salt to taste.
To coat on top Bread crumbs,
Method
Mix all ingredients mentioned needed for the tikkis.
Give shape of tikki and coat in bread crumbs.
Put in the fridge until use.
Put a non stick tava spread some oil and place the tikkis.
Lower the heat then drizzle some more oil .
Now flip the side n drizzle oil to cook until golden brown.
For the Hot Dog Buns
2 Buns cut into halves with butter applied,
2 Lettuce leaves, for each bun
8 Tomato thin round slices, with sprinkle of salt n pepper,
8 Cucumber thin round slices, with sprinkle of salt n pepper,
1\4 Cup Mayonnaise spread.
[ For the mayonnaise spread mix..
2 - 3 Tbsp Eggless mayonnaise,
1 - 2 drops Mustard sauce,
2 Tsp Tomato sauce,
2 Tbsp of each Cabbage.
Saute Onion rings in a pan with butter, add few drops 

of tomato sauce, salt n pepper powder to taste.
Assemble the hot dog buns ..
On the bottom piece of the burger bun apply the mayo
mixture on it place lettuce and on it 2 - 3 tikkis .
Now arrange the tomato, cucumber and onion slices.
Close with the top piece of bun.
Cut n Serve..

Monday, December 1, 2014

Healthy non fried Vada pav

Healthy non fried Vada pav
Try this way and all will forget the fried version.


Ingredients
6 - 7 Pav with a big slit, apply light butter,
[ 5 -6 Tsp butter also]
7 Tbsp Green Chutney,
7 Tsp Sweet Chutney,
1 - 2 drops of Garlic Chutney for each pav,
7 Tsp Onion chopped with a sprinkle of Salt and Red chilly powder,
7 Tsp Tomato sauce.
Potato stuffing ..
3 1\2 Medium sized boiled Potatoes broken into pieces,
1 - 2 Tbsp Freshly made paste of Garlic, Green chilly and
Ginger [ add as per taste ],
2 Tbsp Coconut freshly grated,
1 Tbsp Coriander leaves cut finely,
1 - 2 Pinch of Turmeric powder,
1 Tsp Lime juice,
1\2 Tsp Sugar powdered,
Salt to taste.
Tempering for the stuffing . . .
1 1\2 Tbsp Oil,
1\8 Tsp Mustard seeds,
4 -5 Curry leaves,
1 - 2 Pinch of Turmeric powder,
1\2 Tsp Red chilly powder.
METHOD
Mix in a bowl all ingredients mentioned under potato stuffing.
Mix it lightly so that potatoes do not get mashed.
Put a kadai to heat and make the tempering and quickly add
the potatoes stuffing again stir lightly.[ See to it that red chilly powder does not burn].
Garnish with one tablespoon of sev sprinkled on potato stuffing.
Assemble the vada pav ...
Make a 3\4 slit in the pav so that not cutting it through.
Apply butter lightly on the inner side and arrange the pav on
a non stick tava.
Do for few seconds until pav is slightly warm.
Take on a plate and on inner side apply green chutney, few drops of garlic chutney, Tomato sauce and sweet chutney.
Also spread a tablespoon of potato stuffing.
Also spread the onion, cover with upper lid and serve..

Rajma Chawal

Rajma Chawal
Rajma is a popular Indian vegetarian dish consisting of red kidney beans in a thick gravy with lots of Indian whole spices and usually served with rice and roti.


Ingredients
1\2 Cup Red Kidney Beans ( Rajma), soaked overnight then pressure cooked with salt and 1- 2 pinch of Soda- bi- carb.
Make a coarse paste of . .. 
[1 Onion chopped 
A small piece of Ginger,chopped 
1- 2 Cloves of Garlic,
1\ 2 Green chilly.]
1 Tomato puree.
2 Tbsp Oil,
1\4 Tsp Cumin seeds,
1 Pinch Asafoetida,
1 Pinch of Ajwain seeds,
1\8 Tsp Turmeric powder,
1\2 Tsp Red Chilly powder,
1 Tsp Coriander powder,
1\4 Tsp Cumin powder,
1\2 Tsp Garam masala,
Salt to taste.
Method
Pressure cook rajma with water, salt n soda bi carb til five- six whistles or until totally cooked and soft.
Heat oil in a pan add oil, cumin seeds, ajwain seeds and asafoetida.
Also add the onion paste and cook on low flame, add
the dry masalas, stir.
Cook until the onion paste turns brown.
Now add the tomato puree and further cook for few minutes.
This is the time to add cooked rajma and some of it
water.
Check salt.
Garnish with coriander leaves and serve hot with steaming rice..

Dahi Puri Chaat

Dahi Puri Chaat

INGREDIENTS
6 Pani puris,
3 Tsp Onion cut in very small pieces,
6 Tsp Nylon sev
2 Tsp Boondi to sprinkle on top,
6 Tsp Sweet Tamarind chutney,
3 Tsp Green spicy chutney,
6 Tbsp Dahi churned 
[ with powdered sugar, salt, pepper
powder, red chilly powder and cumin powder to taste,]
5 - 6 Tbsp mix of boiled potatoes cut in very small size,
boiled moong sprouts with salt n turmeric powder, also
red gram chana pressure cooked with soda n salt.
METHOD
Break the pani puri on top, put cut onions, potato mix on
it drizzle dahi, both the chutneys and sev also sprinkle on top boondi..

Why eat Lettuce


Lettuce is synonymous with salads because of the crisp leaves giving a crunch to any salad.
One of them is Romaine or cos lettuce which is a variety of lettuce that grows in a tall head of sturdy leaves with firm ribs down their centers.
Romaine is the usual lettuce used in Caesar salad. Romaine lettuce is commonly used in Middle Eastern cuisine.
Romaine lettuce has low calorie content and high water volume.
Also Romaine lettuce also emerged from our ranking system as a very good source of dietary fiber, four minerals (manganese, potassium, copper, and iron), and three vitamins (biotin, vitamin B1, and vitamin C).
Did u know In China, where lettuce has been growing since the 5th century, lettuce represents good luck.
Always buy bright, crisp heads of romaine lettuce.
Romaine lettuce will keep for five to seven days.

A TIP TIP TIP

Spice up your cooking Use spices like cinnamon, ginger and black pepper in your cooking. 
These spices are loaded with health benefits.

Spices do more than & Do u know . . .

Spices do more than just add flavor, they also serve up unique health benefits.
Spice up your cooking Use spices like cinnamon, ginger and black pepper in your cooking. These spices are loaded with health benefits.
Do u know . . .
Cinnamon regulates blood sugar.
Cinnamon helps to reduce coughing, arthritis and sore throats.
Beat muscle pain with ginger.
Ginger is a known effective remedy for the nausea associated with motion sickness.
Ginger known as a natural treatment for colds and flu.
It also assist digestion, thereby improving food absorption and avoiding any possible stomach ache.
As a flavoring, the spice can be used fresh, dried (ground or cracked), candied, or preserved in syrup.
Black pepper is a stimulant that can stimulate various parts of the body such as the heart, kidneys, circulation and the stomach.
When foods are eaten with black pepper, the body is able to absorb valuable vitamins and nutrients from the food much easier.
Black pepper has been used to treat fatigue and tiredness.

Onion Ghee Rice

Onion Ghee Rice

Ingredients
2 - 3 Cups Cooked Rice, Basmati rice is best.
2 Onion cut in thick slices,
2 -3 Tsp Ghee [ ONLY],
1 Lime juice,
1\4 Tsp mustard seeds,
Salt to taste.
Put a Pan or kadai to heat.
Add ghee and put mustard seeds, once they splutter 

add the cut onions.
Saute the onions for few minutes until look pink.
Now is the time to add the rice, salt and lime juice.
Serve with a garnish of coriander leaves.

Anyone interested in daliya-khichdi?

AN APPLE A DAY KEEPS A DOCTOR AWAY.....

AN APPLE A DAY KEEPS A DOCTOR AWAY.....
A research at the university of Nottingham Research shows that people who eat 5 apples or more per week has lower respiratory problems, including asthma.
Did u know . . . Not in a mood for a green apple? Why not get a red one.
Have these tasty ones whether red or green because will help prevent tooth decay, reduces bad cholesterol and increases good cholesterol.
Also prevent Heart Diseases and contains Vitamin C helps immune
system.
So try and eat them daily.

Did u know . .

Did u know . .

Try eating pineapple at the end of a meal, or as a snack, which will help you to control your food craving. 
As It`s main structure contains water (more than 86 %) and potassium. 
Pineapple can also help to improve the removal of fluids and toxins from the body.
If you eat pineapple after a meal rich with proteins, you will have better proteins digestion.
Banana is also fruit which can help you to improve the removal of fluids.
It is great source of potassium, which makes the banana good for the heart and for lowering the blood pressure.
The best way to consume banana is as a snack because it has a lot of fructose.

Aloo Tikki Chana Chaat

Aloo Tikki Chana Chaat

For the Chana Chaat
INGREDIENTS
1 Cup Red or Green Gram Chana boiled,
[ Pressure cook soaked chana with soda bi carb and some salt].
Saute the chana in 1 Tbsp Butter or oil, add little
cumin seeds, garlic cut into small pieces or grated, also add 1\8 Tsp Ginger cut into small pieces or grated, 1\2 Green Chilly cut into small pieces, 1 Tbsp Tomato cut into pieces, 2 - 3 Tbsp Onion cut into pieces, add 1\2 cup water.
Now add Salt, Red chilly powder, Chaat masala, Pav bhaji masala and Powder Sugar ... opt. Few drops Lime juice.
For the Tikki
Crush or break the boiled potatoes into pieces.
Add salt, red chilly powder, lime juice, some chaat masala, few pinches of powder sugar and few spoons of bread crumbs.
Mix well.
Give shape of tikki.
Coat in bread crumbs.
Put a non stick tava to heat, drizzle some oil and place the tikkis.
Again drizzle some more oil.
Flip the sides and do until golden brown.
For the Chaat
Place a tikki in a plate, spread the chana chaat
and drizzle some green chutney, sweet chutney,
sprinkle cut onions, fresh pomegranate and sev.

Saturday, August 2, 2014

Healthy Sprouts Grilled Sandwich


Healthy Sprouts Grilled Sandwich
INGREDIENTS
In a bowl mix together . .
1 Cup Boiled| Steamed Moong sprouts 
with salt n turmeric powder to taste, 
1 Onion cut finely,
1 Green Chilly cut finely,
1 Tbsp Coriander leaves washed n cut,
1 Tsp Lime juice,
1 Tsp Sugar powdered,
Salt, Red chilly powder and Chaat masala to taste.
Mix all these well and the stuffing is ready.
Also need bread slices with butter applied
on one side.
Put the stuffing in bet'n two bread slices with
butter on only side and do in grill toaster until golden brown..
Cut and serve.

Awadhi cuisine

Awadhi cuisine is from the city of Lucknow, which is the capital of the state of Uttar Pradesh. The cuisine consists of both vegetarian and non-vegetarian dishes. Awadh has been greatly influenced by Mughal cooking techniques, and the cuisine of Lucknow bears similarities to those of Persia, Kashmir, Punjab and Hyderabad; and the city is known for Nawabi foods. The bawarchis and rakabdars of Awadh gave birth to the dum style of cooking or the art of cooking over a slow fire, which has become synonymous with Lucknow today.
Their spread consisted of elaborate dishes like kebabs, kormas, biryani, kaliya, nahari-kulchas, zarda, sheermal, roomali rotis, and warqi parathas.
Awadhi cuisine has a lot of influence from Mughal cooking style and bears resemblance to those of Hyderabad and Kashmir. The cuisine consists of both vegetarian and meat dishes but done in the dum style of cooking over a slow fire that has become synonymous with Lucknow.
While Mughlai food is known for its richness and exotic use of spices, dried fruit, and nuts. The Mughals did everything in style and splendor. Since they ate very rich food they reduced the number of intake during the day. Mughlai dishes as they are called have lots of milk and cream with spices to make rich and spicy meal that is the reason why Mughlai recipes are rich in fat, carbohydrates and proteins.
Again Awadhi food does not use over a hundred spices but use a handful of uncommon spices. The slow-fire cooking lets the juices absorb into the solid parts. In addition to the major process of cooking food in Awadhi style, other important processes, such as marinating meats, contribute to the taste. This is especially the case with barbecued food that might be cooked in a clay oven of over an open fire.
Awadhi dastarkhwan 
Dastarkhwan, a Persian term, literally means a meticulously laid-out ceremonial dining spread. It is customary in Awadh to sit around and share the Dastarkhwan. 
The menu changes with the seasons and with the festival that marks the month.
1 What is Dhungar in cooking?
This is a quick smoke procedure used to flavor a meat dish, daIs, or raita. The smoke permeates every grain of the ingredients.
Also Dum dena method used in Awadh cooking means 'Dum' literally means 'breath' and the process involves placing the semi-cooked ingredients in a pot or deg, sealing the utensil with flour dough and applying very slow charcoal fire from top, by placing some live charcoal on the lid, and some below.
2 Galavat the use of softening agents is made from raw papaya or kalmi shora (common name:salt peter{potaassium nitrate}) to tenderise meat.
3 Baghar is a method of tempering a dish with hot oil or ghee, and spices. It may be done either at the beginning of the cooking, as in curries, or at the end.
4 Loab refers to the final stage in cooking, when the oil used during cooking rises to the surface to give the dish a finished look.
5 Moin when fat is rubbed into the flour and made into a dough for kachoris or pooris or parathas. 
6 Ittr (Perfumes) the use of perfumes play an important role in Awadh cuisine they are used to enhance the aroma of the dish.
7 Yakhni cuts (Mutton) these cuts are usually taken from the joints and the ribs of the animal. 
8 Chandi warq is small pieces of silver that are placed between two sheets of paper then patted to be used to decorate dishes before presentation, 
9 Zamin doz in this style of cooking, a hole is dug in the ground and the ingredients are placed and covered with mud, then a layer of burning charcoal. The cooking takes about six hours.

Quick Pressure Cooked Khandavi


Quick Pressure Cooked Khandavi
INGREDIENTS
2 1\4 Buttermilk,
1 same measurement of Bengal gram flour
[ Besan ],
Churn well.
Add coarsely crushed Green chilly and grated Ginger.
Also add 1- 2 pinch Hing [ Asafoetida ], and
Turmeric powder, salt to taste.
Put in a vessel in the pressure cooker with water at the base for 3 whistles.
Quickly take it out once the cools down meaning no steam coming out.
Mix with a spoon and spread on greased plates.
Make a stuffing of coarsely ground peanuts,
grated coconut, coriander leaves, roasted
til, salt and red chilly powder.
Sprinkle this quickly on the spread khandavi
and dab it.
Cut in stripes and make rolls.
Put a tempering of oil, mustard seeds.
Drizzle on all the khandavi rolls.
Garnish with fresh grated coconut, til and
coriander leaves..

Tuesday, July 22, 2014

'THE CRISPY CORN'...


ALL TIME FAVORITE,
'THE CRISPY CORN'...
NEED : 

CORN, SPRING ONION, GREEN CHILLIES, RED CHILLIES, PEPPER POWDER, 

VINEGAR SALT, CORN FLOUR, ONION, OIL TO FRY...
METHOD : 
ON THE CORN KERNELS SPRINKLE, 
CORN FLOUR.
PUT OIL TO HEAT.
FRY THE CORN UNTIL CRISP.
PUT A PAN TO HEAT, ADD OIL, PUT CUT GREEN AND RED CHILLIES. ALSO ADD SMALL CUT ONION, HALF QUANTITY OF SPRING ONION, SALT, PEPPER POWDER, VINEGAR AND ALL THE FRIED CORN, GARNISH WITH SPRING ONION AND SERVE..