Chicken Tikka Rolls : Preparing these rolls involve a lot of little time, ingredients and my wife’s easy guidance to impress most of my business barbeque nights! Garnished chicken pieces are fried in oil and then stuffed in any bread base with a salad combo dressed accordingly, rolled to be served. This dish will also become a kids’ favorite in no time and they even get to choose their own salad combo!
Summarization : Ragda is a common street food sold in the streets of Mumbai. It is made from white peas which is soaked overnight and ground into a paste. Various spices like turmeric and chilli are added for taste and tamarind is added for extra tanginess. It is then rolled into patties and served with green and red chutneys.
Baida roti bade miya : This restaurant is worth a visit! Many food websites help you order food online and get them delivered to your doorstep without a worry. This fine dine restaurant has classy interiors and delicious food. The stuffed parathas however are a speciality and a must try!
Mahesh Lunch Home Crab : This is one of the top seafood joints in Mumbai and Bangalore. This restaurant is the epitome of taste and quality. The chicken curry, lobster and prawns in garlic pepper and fish Tawa fry are to die for! If you are ever in these cities make sure you have a meal at this amazing place!
Jadoh Rice : I got an opportunity to taste the Jadoh rice of Shillong when I visited there on a trip with my family. The flavors used were exquisite and I was told that it is made out of charring the fishes from the local river and mixing it with rice. It was a culinary experience I will never forget.
I’m a foodie who lives to eat. I started cooking after my Graduation because my dad used always say “A man should be able to cook his own food”. Initially, I was not that happy about cooking but now I consider myself as a pretty decent cook.
My Father is a great cook, Better than my Mom.. “Hope my mom is not reading this”. So as a Kid I was blessed with good delicious food on my table every single time. My passion for food has helped me become a better cook. I love experimenting with food while eating as well as cooking and surprise everyone.
In this particular blog, we will see how to make Bathue ka Raita. Most of you may not be familiar with “Bathua”. Bathua is a leafy vegetable also known as lamb’s-quarter and Paruppu Keerai. You will find it in abundance during winter season or colder regions. It is similar to spinach, hence cooked in the same fashion. They can be easily identified by their coarsely-toothed or wavy margin and soft white coating on leaves.
Including Bathua in your diet is a healthy decision because :
– It is used in various skin treatment, and
– Bathua oil made is effective in treating hookworms.
– It also very rich with B-complex vitamins, Vitamin A, Vitamin C, Calcium, Fibre, Potassium, Trace minerals, Phosphorus and Iron.
So lets start with our Bathua Raita Dish:
– Bunch of Bathua leaves.
– One cup of Yogurt
– Salt (to taste)
– Half tsp of Black salt
– Roasted cumin powder (1/4 tsp)
– Red chili powder (1\4 tsp)
– Take the bunch of Bathua and pluck the leaves from the stem.
– Add water into a pan and heat till it starts boiling.
– As soon as it starts to boil add the bathua leaves to the water
– Cook it for 2 to 3 minutes and strain well.
– Put these leaves into ginder to create a smooth paste from them.
– Smoothen the yogurt by whisking it.
– Add the bathua paste along with red chili powder, black salt, roasted cumin powder and salt.
– Garnish the raita with coriander.
Your Bathue ka Raita is ready to be served with Paratha, Roti, Naan or just Rice.
Note : If you want your raita to be thinner, Add some milk to it.
One afternoon, after randomly gorging on street food in Odisha, I landed up at a local restaurant. It seemed like any other eatery with people snacking on their favourite stuffs. On a table nearby, I saw a couple taking delight in one of the regional-based fares called Lauki Kofta Curry. Of course, it looked attractive and I too decided to place an order for it.
With rice, the dish tasted heavenly. As a complete foodie and a passionate cook myself, it took me no time to figure out its ingredients.
I returned to my hotel and did a bit research online regarding Lauki Kofta Curry method of cooking. It was pretty simple and hassle-free. Let us have a look at how to make gourmet Lauki Kofta Curry at home.
Things you will need for Kofta-
- 1 medium-sized bottle gourd, peeled and shredded
- 4-5 garlic flakes chopped
- 2 green chillies chopped
- 1 tablespoon coriander powder
- ½ tablespoon turmeric powder
- ½ cup Besan
- ¼ cup water
- oil for frying
- salt to taste
Ingredients for gravy-
- 2 tomatoes pureed
- 2 onions, 4-5 garlic flakes, 1-inch ginger, 2 green chillies grounded in a paste
- ¼ tablespoon turmeric powder
- ½ tablespoon roasted cumin powder
- 1 tablespoon garam masala powder
- 1 tablespoon oil
- 1 tablespoon cumin seeds
- cilantro leaves, chopped
- salt to taste
Method for Kofta-
- Heat little oil in a pan; add green chilli, garlic, and sauté for a minute.
- Add shredded bottle gourd, turmeric powder, coriander powder, red chilli powder, and salt, and mix well.
- Keep stirring the mixture until the water evaporates. Off the flame and let the stuffing cool down.
- In another bowl, take Besan, salt and water to form a batter.
- Now divide the stuffing into small balls of equal size.
- Dip each bowl into the Besan batter and deep-fry it in hot oil.
- Take them out one by one once the Kofta turn golden brown.
Method for Gravy-
- Heat oil in a pan, add cumin seeds and sauté.
- Add the onion-ginger-chilli paste and mix well.
- Let it cook until the mixture separates from the oil.
- Add tomato puree, turmeric powder, garam masala, and salt to taste.
- Add Kofta one by one to this gravy and let it all cook for 5-10 minutes.
Finally, take the preparation off the flame. Serve in a serving bowl/dish and garnish with cilantro leaves.
Description :- The Bengalis pronounce this dish as (shon-daesh) and it is a dish that is present in all households for any of their celebrations. It is very yummy and made out of paneer, almonds, pistachios and the saffron and cardamom smell make you fall for it! It’s a sweet that no foodie can resist and especially if you have a sweet tooth!
Mishti Doi :- This is Mishti Doi. It is one of my favorite sweet dishes. It is sweet yogurt that is quite popular in the East Indian region. Often Indian families prepare this dish as a dessert. It is made during festivals and other auspicious occasions. If you are in West Bengal, you must definitely try out this dish.
I have always enjoyed travelling and exploring new places and their delicious and distinct cuisine. Last month, I went to Patna for a business meeting. There I came across this marvelous evening snack Ghugni. I was surprised that a snack with very common ingredients and very less preparation time can actually taste so good. Here I wish to share a simple recipe of this snack with all foodies who follow my blog.
- Yellow Peas (Dried) – 2 Cups
- Onion- ½ Cup
- Garlic- 1 tsp
- Ginger- 1 tsp
- Tomatoes- 1 in number
- Salt to taste
- Water- 4 Cups
- Garam Masala- 1 tbsp.
- Coriander Powder- 1 tsp
- Cumin Powder- 1 tsp
- Green Chillies- 1-2
- Coconut Slices- A Handful
- Green Coriander Leaves- for garnishing
- Tamarind Chutney
Method of Preparation
- Soak the yellow dried peas in a container overnight, which permits expansion. After the peas have expanded, you can boil the peas in a container with a little salt and the mentioned quantity of water. You can boil until the peas get soft.
- In a pan, you can simultaneously add oil. When the oil is hot, add ginger, garlic, and onion slices. Sauté until the onion turns golden brown. Then add tomatoes and green chillies. Sauté for a little while.
- Then add the boiled peas to this pan. Also, add coriander powder and cumin powder and let it boil. After this, add garam masala and coconut slices. Bengali Garam Masala would be better for this recipe. Garnish with tamarind chutney, coriander leaves, and onion pieces.
Lo! The amazing Ghugni snack is ready to serve. I really relished this exotic Eastern Indian snack. You may use dried white peas or black gram instead of dried yellow peas in this recipe. This is a very common snack in eastern states of Bihar, Bengal, Orissa, and Assam. Tamarind chutney mentioned here is optional but surely adds a unique flavour to the snack.
You can serve this snack with kurmura (puffed rice). Yet another equally tasty alternative is serving it with Onion pakoda.