INDIAN COOKING

  Ingredients: 50 gm of ghee or oil Two  bay leaf  One and a half inch of cinnamon stick  two pods of black cardamom  one mace flower Four pods of green cardamom 400  gm sliced onions 20 gm of ginger garlic paste 300 gm mixed vegetable  5 gm of a chilly red powder 5 gm of garam masala powder 5 gm of Biryani masala powder 60 gm of curd 300 gm basmati rice Recipe: Vegetable Masala: Heat 50 gm of ghee or oil in a suitable kadai. To the hot oil, add One bay leaf,  one inch of cinnamon stick,  two pods of black cardamom, one mace flower, and two pods of green cardamom. Add 200 gm of sliced onions. Fry to a golden brown. Add 20 gm of ginger garlic paste.  Sautés for 2 minutes. Add 300 gm of mixed vegetables. Stir and mix well. Add 5 gm of chilly red powder. Mix well. Add 5 gm of garam masala powder and 5 gm of Biryani masala powder. Mix well Keeping the flame on low,  add 60 gm of curd. Mix well. Add 250 ml of water and continue cooking. ...

  SIMPLE VEGETABLE BIRYANI Ingredients: 300 gm sliced onions 150 gms chopped tomatoes 150 gm oil 5-6 Cloves Two pods of green cardamom 2" stick of cinnamon Two bay leaves 75 gm ginger-garlic paste 2 Green Chilies 10 gm chili powder 10 gm Kashmiri Chili powder 75 gms curds Salt to taste Half a bunch of coriander leaves Quarter bunch of mint leaves 300 gm potatoes 100 gm beans 150 gm cauliflower 100 gm paneer cubes 100 gm green peas 750 gm Basmati rice   Recipe: Wash the basmati rice and soak it for at least half an hour. Add salt. Heat the oil in a suitable vessel. Add 2-3 cloves, 1" cinnamon stick, two pods of green cardamom, and two green chilies without the stem. Fry for 2 minutes Add the sliced onions. Fry to a golden brown. Make the flame slow. Add ginger garlic paste and fry on low flame for a minute. Continue frying on a high flame for a minute. Add little water to avoid sticking at the bottom. Add tomatoes and fry on medium flame till tomatoes become soft. Add chilly p...

  Kolkattans are passionate about their mutton biryani. Kolkata has its distinct style of biryani. Kolkata biryani is on par with the best biryanis in India—including Lucknow-style biryani and Hyderabadi biryani. Kolkata biryani uses many spices.    However, it is still not spicy. A good Kolkata biryani should be moist. It does not need raita or salan. This type of biryani was introduced to Kolkata by the exiled Nawab of Awadh, Wajid Ali Shah.     Ingredients: 1 kg Mutton  400 gm Potatoes  500 gm Basmati rice (aged, long-grained, non-parboiled) FOR THE BIRISTA ‍‍150 gm Onions 150 gm Vegetable oil FOR THE BIRYANI MASALA 1.25 gm Green cardamom 0.75 gm Black cardamom 1.5 gm Cloves 0.5 gm Cinnamon 1.2 gm Nutmeg 1.75 gm Mace 2 g Shah Jeera 2 g Kabab Chini (tailed black pepper) 1 g Fennel seeds 3 g White pepper (whole) 1.25 g Black pepper (whole) FOR MARINATING MUTTON ‍100 gm Yoghurt 10 gm Ginger 10 gm ...

Lucknowi Biryani, also known as Awadhi Biryani, has long held its unique place in the Indian culinary heritage. It is a very popular version of Biryani. There are many reasons to love it, as it is an experience in itself; it is full of flavors and aromas.     Ingredients For garam masalapowder  1  2" cinnamon stick Ten gms Cumin seeds Ten gms Coriander Seeds Five gms fennel seeds Five gms Peppercorns Two brown cardamom pods Two nos star anise Eight cloves Two mace Four green cardamom pods Other ingredients: 500 gms mutton 50 gms ginger garlic paste A  pinch of garam masala 30 gm cashew paste Five gms  turmeric Five gms of chili powder 100 gms curd 600 ml cups milk infused with a pinch of saffron strands salt to taste 20 gms  ghee 100  gms  oil 100 gms onions 500 gms basmati rice   Best Sellers in Grocery & Gourmet Foods Recipe: Garam Masala Powder Roast all the dry...

  Initially, the plan was to write about Biryani and its various recipes at the end of the blog. As there are many recipes to write, it may take a very long time to begin posting the recipes for different types of Biryani. Considering the popularity of this dish, we decided to post this group of recipes immediately after Jammu, Kashmir, and Ladakh recipes. Next will be the curd-based Indian dish called Kadhi, which has perhaps more variations than even Biryani. And then will revert to the various State cuisines. Please bear with us. Biryani is a dish commonly prepared by the Muslims of the Indian sub-continent, using Indian spices, rice, and meat. It has innumerable variations—each one competing with the other in taste. Biryani is supposed to provide balanced nutrition. Biryani is popularly associated with the Mughals. However, historical evidence suggests that similar dishes were prepared in India before the Mughals came to India. There was a dish called "Oon Soru" in Tamil ...

Thukpa is a Ladakhi noodle soup. Thupka can be had with meat and vegetables or with vegetables only. It is popular in  Ladakh, Tibet, Bhutan, and Nepal. Thupka is a heartwarming dish.     Ingredients: 120 gms cup carrot juliens ½ red pepper juliens 100 gms celery juliens 200 gms baby spinach 300-350 gms of leftover roasted chicken breast, 1.5 liters of low-sodium chicken broth 250 gm rice noodles One clove garlic Ten gms ginger 20 gms red hot chili pepper 100 gms cherry tomatoes 50 gms peeled shallots 20 gms coriander Five gms cumin powder 2-3 gms of freshly ground black pepper 2-3 gms of freshly ground black pepper One pinch of asafoetida powder 2-3 gms turmeric powder 20 m lime juice 5 ml olive oil Salt to taste. Recipe: Prepare julienne of carrot,  red pepper, and celery. Cut the leftover roast chicken into small chewable pieces. Heat the chicken broth. Add the rice noodles. Switch off the flame. ...

Skyu is a stew of root vegetables cooked in milk. Locals use Barley flour. It is simple to cook. If in Ladakh, one must make it a point to try this dish without fail.   Ingredients for the pasta : 250 gms whole barley flour or wheat flour 20 gms oil Water for kneading the dough Pinch of salt   Ingredients for the gravy: 120 gms carrot chopped in cubes 120 gms green peas/ Matar 50 gms potato cut into cubes 20 gms  butter Five gms of chopped ginger 20 gms oil 20 gms green onions 20 gms spring onion greens 2-3 gms Garam masala powder Salt to taste 50 gms tomato chopped 2-3 gms black pepper powder 2 to 3 green chili slits long 500 ml water 250 ml Regular milk(Coconut milk can also be tried)   Recipe: Add salt and oil to the flour in a bowl. Knead it into a soft dough. Make the dough into small balls like gulab jamun. Press the balls with a thumb to give them a shape. Keep aside. Heat oil and butter in a pa...

It is a Ladakhi pudding made from mixed grain and legume flour. 85% is flour-either wheat or barley, and the balance is legumes like peas or broad beans. Traditionally, the Ladakhis cook it on a particular stone called doltok. Ingredients: Yoches (mix of barley flour and legume flour) Salt Caraway seeds Recipe: Bring water to a boil and add a little flour, salt, and caraway seeds. Continue boiling. Add Yoches on top of the boiling water. Do not stir. With a ladle, remove the excess water. Keep stirring till it gets dough-like consistency. Cook the flour for 5 minutes. Serve it hot or cold with either vegetable, milk, curd, a radish,    Best Sellers in Electronics

The climate and the availability of ingredients define and influence the cuisine of each region in the world. Ladakh has a unique agricultural economy and lifestyle. Farming is the main occupation of most of the people of Ladakh, and whatever they produce in their fields essentially contribute to their cuisine, which is quite delicious. This region's vegetables grow mainly potatoes, pumpkins, beetroots, and beans. These vegetables combine in different ways with accompanying meat dishes. Mutton and chicken form an integral part of  Ladakhi cuisine. The staple food of Ladakhi people is Sku and Thukpa (made of wheat flour), Pava (made of sattu), and khambir (local bread). Momos are stuffed with meat or vegetables and served with chili sauce. Bakeries are flourishing businesses in Ladakh. Since apricot is grown in plenty in this region, apricot jam is very popular. Ladakh regularly organizes a traditional food carnival over two days. The carnival has been a regular feature for the las...

Kashmiri Yakhni is a famous dish on Wazwan (multi-course feast) menu. This Kashmiri Pandit recipe is rich, creamy, and immensely delectable with mutton or lamb. Ingredients:  Mutton or lamb (cut into small pieces) – 500 gms Oil, preferably mustard oil – 60 gms Cinnamon - 1-inch  Bay leaves (tej patta) – 2 nos. Black cardamom pod (badi elaichi) – 1 pod Green cardamom - 2 pods Clove (laung) - 1 Salt to taste Ginger powder (saunth) – 5 gms Fennel powder (saunf) – 7-8 gms Yogurt – 420 gms whisked 120 ml water  Dried mint, crushed – 5 gms Black cumin (shahi jeera) – 2-3 gms Recipe: In a kadhai or pressure cooker, add mustard oil. Heat till oil reaches the smoke point; reduce heat to medium. Add cinnamon, bay leaves, black cardamom pod, green cardamom pods, and clove. Give it all a good stir, then add mutton. Sauté, occasionally stirring, till the mutton starts gaining some color. It takes about 8-10 minutes. Add salt, ginger powder (saunth), and fennel powder (saunf), and pou...