Modak is a sweet dumpling stuffed with a filling of coconut and jaggery. Famous in western and south India as a traditional sweet and known to be one of the favorite sweets dish of Lord Ganesh ji. Preparation time: 5 minutes Cooking time: unknown Serving: 6 pieces Shelf life: Best when fresh Ingredients: Rice flour (chawal ka atta) 1 […]
When ever I read a recipe from a magazine, newspaper or online it get difficult to understand the recipe because I am used to the hindi words that my mom speaks in kitchen. Same thing happened today when i was looking for the recipe of Garlic Bread so, I decided to make a list of
Translation for Hindi words used in Indian Kitchen Read More »
Perhaps pouring a glass of Beer is kind of an art of servicing the taste and presentation. Take a clean glass. A dirty glass containing detergents, oils, dirt or residuals from a previous beer, may inhibit head creation and flavors. Hold your glass at 45° angle. Pour your beer targeting middle of the slope of
Aloo Tamatar Sabzi, also known as Potato-Tomato Curry, is very simple and everyday dish regularly cooked in many North Indian kitchens. Boiled potatoes are cooked in a spiced gravy of tomatoes and onions and it makes a great curry with rotis and chapatis. My mother also make this sometimes as an accompaniment to a subtle flavored rice
Ingredients: Semi-Sweet Chocolate 4 oz Water 1/2 cups Butter 1 cup Sugar 2 cups Eggs, separated 4 lg Vanilla 1 teaspoon Unsifted flour 2 cups Baking soda 1 teaspoon Buttermilk or strong cold coffee 1 cup Salt 1/2 teaspoon Method: In heavy saucepan on low heat, melt broken chocolate with water; set aside. Cream butter with sugar
Preparation time: 5 minutes Cooking time: Nil Serves: 2 Ingredients: Fresh Apricots, seeds removed 3 Plain Yoghurt 3/4 cups Orange Juice 1/4 cup Honey 1 teaspoon Almond Extract 1/8 teaspoon Ice cubes 2 Method: Place all of the ingredients in a blender and blend at high speed until smooth. Serve right away. Nutrition per serve:
Cooking time: 45 minutes Serving: 20 pieces (approx.) Shelf life: Best when fresh Ingredients: For cover: Warm Oil 2 tablespoons Plain flour (maida) 1 cup Water to knead dough For filling: Potatoes large boiled,peeled,mashed 2 Green chillies crushed 2 Onion finely chopped 1 Red chilli powder 1 tbsp. ginger crushed 1/2 tbsp. garlic crushed 1/2
Ingredients: Almonds paste (Badam) 1 cup Milk 4-6 cups Sugar equal to almond paste (about 1 cup) Saffron 1/2 tsp Kesari powder (for color) small pinch (optional) Method: Soak saffron in little cold milk, and keep it aside. Soak almonds in hot water for 1 hour. Peel skin and grind the almond into a fine