image credit Hello readers,     Today I'm again going to share one of my mother's recipe "Ilish Dum Pukht"( Hilsa Fish). Ingredients:- 1. Ilish ( Hilsa) fish- 5 pieces (big size).(cleaned). 2. Coconut milk- 1 cup. 3. Onion paste- 3 tsp. 4. Ginger paste-1 tsp. 5. Green Cardamom- 6 pods (crushed). 6. Kashmiri red chili powder- 1 tsp. 7. Green chilies- 2-3 slit 8. Mustard oil-2 tbsp. 9. Ghee(clarified butter)- 2 tbsp. 10. Turmeric powder-1 tsp. 11. Salt- To taste. Preparation Method:- Step 1- In a bowl take fish pieces and marinate with little salt and turmeric powder , set aside. Step 2- Place a pan over medium flame , add mustard oil , once oil start heating add ghee into it, now add crushed green cardamom stir for few seconds till aroma comes out. Step 3- Add Onion paste into it and fry until paste become golden, now add ginger paste, Kashmir red chili powder mix well for few seconds. Step 4- Now add coconut milk and season with salt, let it boil, once gravy start b...

  image credit Hello readers,      Today I'm going to share with you a Mexican cuisine "Chicken Mexican Lasagna", its origin can be traced way back to ancient 'Greece'. So let's start! Ingredients:- 1. Extra virgin olive oil- 2 tbsp. 2. Butter- 2 tbsp.(unsalted). 3. Cooked chicken breast- 800g.( chopped). 4. Chili powder-2 tbsp. 5. Fresh jalapeno poppers-1 tsp(chopped). 6. Ground Cumin-2 tsp. 7. Red Onion- 1/2 cup ( chopped). 8. Black beans- 1 can(400g) drained. 9. Medium heat taco sauce- 1 cup. 10. Corn kernels- 1 cup(frozen). 11. Garlic mince- 2 tbsp. 12. Spinach flour tortillas- 8(8inch). 13. Scallions- 2 (finely chopped). 14. Mozzarella cheese- 2-1/2 cups (shredded). 15. Cheddar cheese- 2-1/2 cup (shredded). 16. Dried oregano- 1 tsp. 17. Dried basil - 2 tsp. 18. Fresh salsa- 1/2 cup. 19. Salt- To taste.   Preparation Method:- Step 1- Preheat the oven to 425 degree (F). Step 2- Take a large wok over medium high heat, add 1 tbsp olive oil with 2 tbsp of u...

  image credit Hello readers,      Today will share you a famous cuisine of Goa, did you know friends the cuisine of Goa originated from it's Hindu saraswat cuisine root and was influenced by the 451 years Portuguese colonization. 'Goa' is an Indian state located along India's west coast of the 'Arabian Sea'. So let's start making famous cuisine of Goa "Goan fish curry"! Ingredients:-  For Marination- 1. Fish- 1 kg.( Cod, Pollock or any other white fish) large bite sized pieces.  2. Fresh lemon juice- 1 tbsp. 3. Salt- 1 tsp. 4. Turmeric powder-1 tsp Spices:- 1. Dry roasted coriander seeds-4 tsp. 2. Dry roasted cumin seeds- 2 tsp. 3. Dry roasted Mustard seeds-1 tsp. 4. Dry roasted Bydagi chilies- 5-7(whole). 5. Sichuan pepper(Teppal berries)-  8-10 (whole). 6. Fresh ginger- 2 tbsp( grated). 7. Garlic- 1-1/2 tbsp(crushed). 8. Cayenne papper- 1 tsp. 9. Kashmiri red chilli powder- 1 tsp. 10. Turmeric powder-1 tsp. 11. Grated coconut- 1/2 cup. 12. Salt-...

image credit Hello readers,      Today I'll share you a famous Keralian fish curry delicacy,"Mulakitta meen curry". This dish always tastes better after a day, you can use 'King Fish',' Salmon', 'Seer Fish' for this curry. Ingredients:- 1. Fish- 1 kg.(2 cm pieces). 2. Mustard seeds-1 tsp. 3. Fenugreek seeds-1/2 tsp. 4. Coconut oil- 3 tbsp. 5. Medium shallots- 8 ( chopped). 6. Garlic-3 tbsp( paste). 7. Ginger- 3 tbsp (paste). 8. Turmeric powder- 1-1/2 tsp. 9. Chili powder- 6-8 tsp (can use more chili powder to make it more spicy). 10. Curry leaves- 15-18 numbers. 11. Garcinia Indica (Kokum)- 5-6 (dry). 12. Salt- To taste. 13. Fresh lemon juice- 2 tbsp. Preparation Method:- Step 1:- Take a cup of warm water in a bowl and soak Kokum for 15-20 minutes. Step 2- Clean fish with water, salt and lemon juice to avoid raw smell of fish,can also use all purpose flour with it. Step 3- Place a pan on medium heat, now add 2 tbsp coconut oil in the pan, once oil ...

  image credit Hello readers,        Today I'm going to share with you "Fruit Cake" recipe, did you know the ancient Egyptians buried their loved ones with fruit cakes because they believed this particular food was essential for the journey to the afterlife. Now 27th of December is known as national fruit cake day!! From 19th century fruit cake became a tradition wedding cake in 'England'. Hope you like the information!! so let's start to make fruit cake. Ingredients:- For Fruit Mixture- 1 . Unsweetened dried fruits- 160g( equal parts of peaches, apricots,pears). 2. Unsweetened black figs-80g. 3. Unsweetened dried tart cherries- 80g( chopped). 4. Dark raisins- 100g. 5. Golden raisins-100g. 6. Dried unsweetened prunes-60g( chopped). 7. Dark Rum- 90ml. For Fruit Cake:-  1. All purpose flour- 90g.( Unbleached). 2. Baking Powder- 1/4 tsp. 3. Cinnemon Powder- 1/2 tsp. 4. Ground Ginger- 1/2 tsp. 5. Ground nutmeg-1/8 tsp. 6. Kosher salt- 1/2 tsp.( Diamond crystal)...

  image credit Hello readers,        Today I'm going to share another savory recipe for mutton lovers."Aab Gosht" is one of the most popular dishes in Kashmir food and culture. The Mutton is cooked in milk and spices. Succulent meat that tears right from the bone. Once you have tasted this, you will forget all other Mutton dishes. So let's start! Ingredients:- 1. Mutton/Lamb- 1 kg.(1/2 kg boneless & 1/2 kg with bone). 2. Full cream Milk- 1 litre. 3. Muslin cloth- 1"×1" size. Whole spices:- 1. Whole cinnamon-2( 1inch stick). 2. Black cardamom-2( whole). 3. Green cardamom- 4(whole). 4. Fennel seeds-1/2 tbsp. 5. Black pepper corns- 4-5(whole). 6. Garlic-3(cloves). 7. Salt-1 tsp. 8. Cloves- 5-6(whole). 9. Caraway seeds- 1 tsp(whole). For Gravy:- 1. Onion- 6 medium ( finely sliced). 2. Garlic paste- 2 tsp. 3. Ginger Powder- 2 tsp.(can use ginger paste also). 4. Green chill paste- 2 tsp. 5. Black pepper Powder- 2 tsp. 6. Fennel powder- 1/2 tbsp. 7. Salt- To ta...

  image credit Hello readers,   Today I'm going to share with you one of my mother's recipe, hope you all will like it, miss you 'Mom', and thank you for your unconditional love. Ingredients: 1.Cauliflower- 1 medium size (cut into 2 cm thick). 2. Green peas- 1/2 cup. 3. Boiled potatoes- 1/2 cup.(diced). 4. Parsley- 1 tbsp (chopped) for garnish. 5. Salt- to taste. 6. Turmeric powder-1/2 tsp. 8. Cheddar  cheese- 1/4 cup( grated) For white sauce: 1. Flour - 2 tbsp. 2. Butter- 50g. 3. Milk- 1 cup. 4. White pepper- 1 tsp. Preparation Method:- Step 1- Marinate cauliflower with salt and turmeric powder for 20 minutes. Step 2- Add water in a pan, once water start boiling add marinated cauliflower and boil for 5 minutes and drain water. Set aside. Step 3- Grease a microwave proof dish with butter and place all the vegetables on the plate. Set aside. For white sauce:- Step 1- Take a pan add butter and flour fry for 1 minute once flour absorb in the butter slowly pour milk into it...

  image credit Hello readers,     Today I will share with you my favorite "Black Forest Cake" recipe, before that would like to share the story behind the cake. Original name of this cake is 'Schwarzwalder Krisch(wassen).This cake originated in late 16th century in the black forest region(der schwarzland in German)located in the state of Baden- wattemberg, and features one of its main crop, cherries. Hope you like the information, so let's start to make " Black Forest Cake"! Ingredients: For chocolate cake- 1.All purpose flour- 150g.or 1-1/4 cups (spooned and leveled). 2. Granulated sugar- 280g or1-1/4 cups (spooned and leveled). 3. Dutch- processed cocoa powder-1/2 cup(shifted). 4. Baking powder-2 tsp (spooned and leveled). 5. Baking soda- 1 tsp. 6. Unsalted butter-56 g.(melted). 7. Salt- 1 tsp.(spooned and leveled). 8. Butter milk- 1/2cup (room temperature). 9. Large eggs- 6. 10. Pure Vanilla extract- 1 tsp. 11. Espresso Powder- 1 tsp. 12. Hot coffee-1/2 c...

image credit Hello readers,      Today I'm going to share with you a recipe which is known as 'The king of dish' in kashmir.this is an authentic non-vegetarian kashmiri delicacy called "Gustaba".This dish is a tender meat ball cooked in flavourful yogurt gravy. This traditional dish mainly prepared in important ceremony and function in Kashmir. Ingredients: 1. Boneless meat (finely minced)- 1 kg.from the leg of the lamb (can also use Mutton mince). 2. Meat fat- 1 cup. 3. Egg-1 raw. 4. Yogurt-1 cup. 5. Milk- 3 cups. 6. Mustard oil-1 cup. 7. Ghee(clarified butter)-3 tbs. 8.White malmal cloth (thin cotton cloth)-1'×1' size. 9.Water- 6 cups. Spices: 1. Onion-2 large size (slices). 2. Ginger powder-1 tsp. 3. Fennel powder-3 tsp. 4. Dried mint-2 tsp. 5. Green cardamom-5 pods.(whole) 6. Cloves- 2 pieces. 7. Bay leaves- 2 pieces. 8. Black cardamom-3 pieces. 9. Asafoetida-1 tsp. 10. Black cardamon powder- 1 tsp. 11. Cinnamon po...

  image credit Hello readers.          Before starting a new cuisine would like to request you that please share your feedback and if you would like to get any recipe of your choice that you can also share in my comment section. Today I will share with you a signature dish of Kashmir "Rogan Josh". Before starting the recipe would like to share with you an interesting story related to this dish. Mutton Rogan Josh has its origin in 'Persia', developed by the Mongal ruler 'Taimur' when ivaded India in 1348 during the reign of " Nasruddin Muhammad" of "Tughlaq Dynasty" Taimur brought a set of skilled cooks who were then known as "Wazan"( cooks).' Rogan' means oil and 'Josh' means 'Passion'.    Valley of Kashmir has two major communities one is  " Kashmiri Pandits and Kashmiri Muslims. There are two style of cooking , kashmiri pandit didn't use Onion and garlic for their cooking. Today I'm going to ...

  image credit Hello readers,      Today is 'Ganesh Chaturthi' so I am wishing all my readers 'Happy Ganesh Chaturthi'. For this reason I'm going to share with you a traditional Indian delicacy which is most famous for being the favorite dessert of Hindu deity Ganesha and it is always prepared as a religious offering during the 'Ganesh Chaturthi' festival. 'Modak' is an Indian sweet dumpling believed to have originated in the state of Maharashtra, in India. Modak is prepared in a variety of ways, however the most common variety is called "Ukadiche Modak". So let's start making famous dessert for Lord Ganesha!🙏 Ingredients: For Modak fillings:- 1. Grated coconut- 200g. 2. Grated Jaggery- 150g. 3. Dry fruits- 1/2 cup(crushed). 4. Cardamom powder- 1/2 tsp. 5. Poppy seeds- 1/2 tsp. 6. Nutmeg powder- 1/8 tsp. 7. Ghee (clarified butter)- 1 tsp. For Modak cover:- 1. Fine Rice flour- 150g. 2. Ghee (clarified butter)- 1 tsp. 3. Water- 1-1/2 cup...

  image credit Hello readers, Today I'm going to share with you "Thai green curry" recipe. Green curry evolved during the reign of king Rama VI or Rama VII between the years 1908-1926. Ingredients: 1. Boneless chicken-500g (cut into 1.5 cm cubes) breast and thigh portion of chicken. 2. Thai green curry paste-4 tbsp. 3. Coconut milk-1.5 cups. 4. Thai sweet basil leaves- 8 pieces. 5. Chicken stock- 1/2 cup. 6. Eggplants- 70g (1.5cm cubes). 7. Oyster mushrooms- 70g( small pieces). 8. Bamboo shoots- 1/2 cup. 9. Kaffir lime leaves- 4 pieces.(broken halves). 10. Palm sugar- 2 tbsp. 11. Fish sauce- 2 tbsp. 12. Coconut cream- 1 cup. 13. Vegetable oil- 2 tbsp. 14. Red spur chilies -2 ( julienned). Preparation Method: Step 1- In a blender add sweet basil leaves (4) with half portion of coconut milk and make mixture with it set aside in a bowl. Step 2- Place a wok on the gas oven add vegetable oil and remaining coconut milk and bring it to boil till it became thick. Step 3- Add gree...

image credit Hello readers,      Today I'm going to share with you an Italian dessert "Pistachio Panna Cotta". This is a traditional dessert of northern Italian region of Piedmont, "Panna cotta" in Italian means "cooked cream". One unverified source says that Panna cotta was invented by a Hungarian woman in the 'langhe' in the early 1900s. Ingredients: 1. Heavy cream- 500 ml. 2. Sugar-80 gm. 3. Milk- 100 ml. 4. Pistachio-200 gm 5. Pistachio- 1 tbs crushed. 6. Gelatin- 1 tbs ( unflavored). 7. Vanilla extract-1/2 tsp. 8. Water- 1/4 cup. Preparation Method: Step1- Take a bowl mix gelatin with 1/4 cup of room temperature water. Set aside. Step 2- Take a saucepan pour the milk  and cream into the saucepan and bring to boil in medium low flame, now add sugar, Pistachios, vanilla extract and boil again. Step 3- Remove saucepan from the gas oven now Grind to a smooth paste with the mixture and strain through a smooth strain...

image credit Hello readers,    Hope you all are safe! Now a days we all are fighting with an invisible enemy called covid-19, as per doctor's suggestion, if we increase our immunity system then we can able to fight against covid, so I thought to share a recipe which will help you to boost your immunity level. So let's start making " Italian Chicken with broccoli and pepper". Ingredients: 1. Boiled shredded chicken- 1 cup. 2. Fresh broccoli florets- 5 cups. 3. Red bell pepper- 1 medium (julienned). 4. Yellow pepper- 1 medium (julienned). 5. Red onion- 1 medium ( finely chopped). 6. Garlic-2 cloves (minced). 7. Ripe tomato- 1 medium ( cut into wedges and seeded). 8. Olive oil-2 tbs. 9. Dried oregano-1.1/2 tsp. 10. Pepper powder-1 tsp. 11. Parmesan cheese-2 tbs( grated). 12. Salt- To taste. Preparation Method: Step 1:- In a large saucepan add 7 cups of water and bring it to boil. Now add broccoli florets and cook for 2 minutes. Immediately drain water and place them in i...

image credit Hello readers,   Today I'm. Going to share with you an old and very famous delicacy of India, "Butter Chicken". There is a very interesting story behind this dish. In 1947 one man called ' Kundan lal Gujral' founder of ' Moti Mahal Restaurant' in ' Daryaganj' in Delhi invented this recipe, that time there was a lack of refrigeration facilities and to avoid wastage food especially ' Chicken tikkas' he developed this dish. In 1950s 'Moti Mahal' was so popular with celebrities and world leaders like Zakkir Hussain, Jawahar Lal nehru( first prime minister of India), Richard Nixon and John F. Kennedy. In it's recent times renowned master Chef 'Gordon Ramsay' also visited ' Moti Mahal'. Hope you like the story behind the dish. Ingredients: Boneless chicken- 1 kg. For marination: 1. Red chili Powder- 5 tsp. 2. Ginger garlic paste- 5 tsp. 3. Lemon juice- 4 tsp. 4. Yogurt- 1 cup. 5. Garam m...

image credit Hello readers,      Today I'll share with you a heavenly tasty Bengali fish recipe called "Bhetki Macher Paturi"(Barramundi Fish wrapped in banana leaf). Few people believe it came to India from Bangladesh (Dhaka), some says that this dish influenced by Parsi dish 'patrani macchi', so there is a controversy. Ingredients: 1. Bhetki fish fillets- 10 fillets cut into 4×2 inch pieces. 2.Whole Black mustard- 2 tbs. 3 Whole white mustard-1 tbs. 4. Poppy seeds-1 tbs. 5. Green chilies-10 pieces.(3-4 whole and remaining slit). 6.  Fresh Grated coconut- 1/2 cup. 7. Mustard oil- 3 tbs. 8. Turmeric powder- 2tsp. 9. Sugar-1/2 tsp. 10. Salt- To taste. 11. Fresh lemon juice-1 tsp. 12. Banana leaf- 1 ( cut into 10×8 rectangular shape). 13. Thread- As required. Preparation Method: Step 1- Take a bowl and marinate fish fillets with salt, turmeric powder (1 tsp) and fresh lime juice, keep aside for 20 minutes. Step 2- Now make a past...

image credit Hello readers,     Today I'm going to share with you an Italian recipe called "Mushroom Risotto". Did you know the health benefits of this dish?  This dish is great source of protein and powerful antioxidant and even cancer fighting properties. Hope you like the information. So let's start. Ingredients: 1. Arborio Rice- 1-3/4 cup. 2. Shiitake Mushrooms- 200 gm sliced. 3. Low sodium chicken stock-5-6 cups. 4. Butter-50 gm 5. Extra virgin olive oil- 1 tbs. 6. Shallots - 1/3 cup peeled and minced. 7. White wine- 1/4 cup (can use fresh lemon juice instead of wine). 8. Parmesan cheese-1/3 cup grated. 9. Parsley- 2 tbs chopped. 10. Kosher salt- to taste. 11. Black pepper-1/4 tsp.   Preparation Method: Step 1- In a saucepan warm the chicken stock over low heat. Step 2- Take another saucepan add half portion of butter and olive oil add shallots and mushrooms saute them about 5 minutes (in medium low heat) or until they became dry....

image credit Hello readers,       Today I'm going to share with you a versatile dish called "Yangzhou fried rice". Before giving you the recipe would like to share a small story related to this dish. This is one of the Sanghai's most popular dish. 'Yangzhou Fried rice' is the well known dish of the city of 'Yangzhou', invented by Qing chinan's 'Yi Bingshou'(1754-1815). Ingredients: 1. Peanut oil-1 tbs. 2. Canola oil-1/3 cup. 3. Sesame oil-1 tbs. 4. Ketchup-2 tbs. 5. Sriracha chili sauce-1 tbs. 6. Eggs-3 lightly beaten with salt. 7. Cooked chicken thigh-1/4 cup. 8. Pork-50 gm cooked 1/4 inch dice.(optional) 9. Small raw prawns-1/4 cup. 10. Fresh shiitake mushroom- 3 to 4 stemmed in 2 cup of hot water, diced into 1/2 cm pieces. 11. Peas-1 cup. 12. Carrot-1 medium size(cut in 1/4 inch size). 13. Bamboo shoot- 1/4 cup cut into 1/2 cm. 13.** Jasmine Rice-3 cups (Day old cooked rice in chicken stock). 14. Light soy sauce- 1 tb...

image credit Hello readers,       Today I'm going to share with you a famous delicacy of Bengal"Chingri Macher Malai Curry"(Lobster with cream) this is mainly a prawn recipe, very often made in Bengali kitchen. Would you like to know how this dish reach in Bengal? Let me tell you! Some people believe that this a Malaysian influence dish 'Malai' is actually 'Malay', and bought by Malaysian sailors to the 'Bay of Bengal'. Ingredients: 1. Lobster -8 medium size (with the skin over the heads and tails being intact). 2. Mustard oil- 2 tbs. 3. Ghee(clarified butter)- 2 tbs. 4. Cashew paste-2 tsp. 5. Raisin paste-2 tsp. 6. Coconut milk- 1 cup. 7. Fresh cream-3 tbs. Spices: 1. Onion-2 cups (very finely chopped). 2. Garlic paste-1 tsp. 3. Ginger paste-2 tsp. 4. Black mustard seeds paste-3 tsp. 5.Whole cinnamon (cassia bark)-2(one-inch size). 6.Whole green cardamom-5 to 7. 7. Bay leaves-2 8. Cloves-3-4 9. Red chili powder-1 tsp....

image credit Hello readers,    Hope you all are safe! Today I'm going to share with you a popular snack recipe " Egg devil with minced Mutton". So let's start. Ingredients: 1. Hard boiled eggs- 6 2. Flour- 3 tbs. 3. Mutton minced-200 gm. 4. Mustard oil-2 tbs 5. Vegetable oil- As per requirement for deep frying egg devils. 6. Sugar-2 tsp. 7. Salt- to taste. 8. Bread crumbs- as per requirement. 9. Chopped coriander leaves- 1 tbs. 10. Lemon juice- 2 tsp. 11. Egg-2 raw. 12. Ghee(clarified butter)-1 tsp. 13. Toothpicks. Spices: 1. Onion paste-2 tbs. 2. Garlic paste- 1 tsp. 3. Ginger paste-2 tsp. 4. Red chili powder- 1 tsp. 5. Green chili paste- 2 tsp. 6. Turmeric powder-1 tsp. 7. Garam masala powder-1 tsp. 8. Cumin powder-1 tsp. 9. Coriander powder-1 tsp. Preparation Method: Step 1- First take a bowl, cut boiled eggs halves, take out egg yolk and smashed them very well. Keep white part separately. Step 2- Beat raw eggs with pinch of salt and keep aside. Step 3- Heat a pan ...

image source Hello readers,       Today I'm going to share a famous South Indian recipe called "Appam (Hoppers)".This is a bowl shaped pancake; some says that it's originated from 'Jewish Community' of India. Ingredients: 1. Regular Basmati Rice- 2 cups. 2. Parboiled Rice - 1 cup. 3. Coconut milk- 1 cup. 4. Grated coconut- 1/2 cup. 5. Granulated sugar- 1/2 cup. 6. Sugar -1 tsp. 7. Dry active yeast - 1/2 tsp. 8. Salt- To taste. 9. Oil - As per required( to drizzle appam). Preparation Method: Step 1- One day before making Hoppers, Rinse both the rice varieties together and Soak them in water for 4-5 hours. Step 2- Take 1/2 cup warm water, add 1 tsp sugar, dry active yeast and mix them well and cover the bowl. Set aside for 15 minutes. Step 3- After 4-5 hours drain the water from rice and add them to the grinder with salt, granulated sugar, grated coconut and grind them by adding little by little coconut milk until not getting a smooth batter. The batter should r...

image source Hello readers,            Today I will share with you a pan cake recipe, in India it's known as"Malpua". This is a very popular sweet dish in India and also in some neighboring country such as Nepal & Bangladesh, but in different form & name. A good 'Malpua' should have crispy edges and soft in centre. Ingredients: For sugar syrup:- 1. White sugar- 200 gm. 2. Water-250 ml. 3. Green cardamom- 4 pods(crushed). 4. Fresh lemon juice- 2 tsp. 5. Few saffron strands (optional). For Malpua Batter:- 1. Flour-2 cups. 2. Semolina-1 cup. 3. Dry milk powder-1-1/2 cup. 4. Grated coconut- 1 cup. 5. Fennel seeds- 2 tsp( slightly crushed). 6. Granulated sugar- 2-1/2 tbs. 7. Milk- 4 cups warm.( Can add more milk if required). 8. Ripe bananas-2 (mashed). 9. Salt-1/4tsp. 10. Baking Powder- 2 pinch of. 11. Vegetable oil- 2 cups.(for frying) 12. Ghee (clarified butter)- 1 cup.(for frying) Preparation Method: To make sugar syrup:- Place a pan on heat, add 200...

image source Hello readers,      Today I'm going to share with you 'Kaju Katli' recipe.This is a popular dessert of India. Mainly prepared during Indian festivals like ' Diwali',' Ganesh chaturthi', 'Navratri', 'Raksha Bandhan'. Ingredients: 1. Cashew nut- 1 cup.( Do not use refrigerated cashews). 2. Sugar- 1/2 cup. 3. Water-1/2 cup. 4. Cardamom powder-1/8 tsp. 5. Ghee( clarified butter)- 1 tsp. 6. Butter paper. 7. Silver vark. Preparation: 1. First grind cashews in a mixer, make fine powder with them. 2. Take a non-stick pan add sugar along with water, remember to keep flame low. 3. Now stirring to form syrup keep stirring till it forms 1 string consistency. 4. Add ground cashew powder and mix well with syrup, if there are any lumps then break the lumps and add cardamom powder mix it till it starts releasing from pan. 5. Once the cashew paste turns to dough add ghee and mix properly, when dough leaving the pan...

image source : pixabay Hello readers,      Today I will share with you 'Mutton Gosht Biryani' recipe. Before giving you the method, would like to share you the story. The 'biryani' is a Persian word 'birian',which means 'Fried before cooking', this dish originated from Persia and was brought to India by Mughal. **'Gosht' refers to tender meat, this is a Persian word. Ingredients: 1. Mutton - 1.2 kg ( cut the pieces in 2 inch dice shape) 2. Potato -3 large size (peel and cut them into 2 pieces). 3. Vegetable oil- 100 ml 4. Clarified Butter(Ghee) -250 gm. 5. Rose water - 3 tsp. 6. Keora water -2 tsp. 7. Biryani Rice (Basmati rice) -1 kg. 8. Metha Attar -5-6 drops. 9. Mawa (khoya kheer)- 50 gm. 10. Food color -1 packet. 11. Aaloo bukhara (Plum) - 3-4 no. 12. Yogurt -3 tbs. 13. Cow milk -2 cups. 14. Boiled eggs - 4-5(peeled). 15. Wheat flour - 500 gm( make a dough with it). Spices: 1. Onion - 4 medium (sliced) 2...

image source Hello readers,      Today I'm going to share with you a Chinese Cuisine "Mixed gravy Chow mein". Before that would like to share few information regarding chow mein,  do you know Chinese have been feasting on noodles for approximately 2000 year since the 'Han dynasty'( 206 BC-220 AD). Chinese noodles known collectively as 'Mien'. Ingredients: 1. Chinese egg noodles -300 - 400 gm. 2. Eggs- 3 lightly beaten with salt. 3. Boneless boiled chicken -1 cup( breast pieces). 4. Small raw prawns -1/4 cup. 5. Oyster Sauce -6 tbs. 6. Vegetable oil -3 tbs. 7. Chili oil -2 tbs. 8. Sesame oil -3 tbs. 9. Low sodium soy sauce - 3 tbs. 10. Chicken stock -5 cups. 11. Corn starch -1 1/2 tbs. 12. White pepper powder - 1/2 tsp. 13. Granulated sugar- 1 tbs. 14. Salt- To taste. Vegetables: 1. Bell pepper (green, yellow,red) -1 cup. 2. Carrot (medium) -1/2  cut into slices. 3. Button mushroom - 2 sliced. 4. Spring onion - 1...

image source Hello readers, Hope you all are safe? Today I'm going to share with you a Rajasthani sweet dish. 'Ghewar', this is a disc shaped sweet dish resembles with honey comb. This dish mainly made during 'Teej' and 'Raksha Bandhan' in the month of August. Today I'll share with you "Malai Ghewar" recipe. So let's start! Equipment: 1. Heavy bottom pan. 2. Cylindrical mould or container (without lid). Height should be at least 12 inch and diameter at least 5-6 inches. 3. Iron skewer. Ingredients: For Ghewar batter- 1 .Flour- 500 gm. 2. Ghee (clarified butter)- 150 gm. 3.Water- 1.5 litre. 4. Ice cube -3-4. 5. Food colour - 1/3 spoon (yellow colour). 6. Milk-1 cup. For friying ghewar- 1. Ghee ( clarified butter)- 1 kg For sugar syrup- 1. Sugar - 500 gm. 2. Water -250 ml. 3. A pinch of saffron. For Malai - 1. Milk -1 litre. 2. Sugar -50 gm. 3. Cardamom powder - 1 tsp. 4. Saffron - 1 gm. For decoration- 1. Dry fruits- 50 gm ( chopped). Prepar...