Hello readers,       Today I am going to share you the process to make "Chicken Lollipop". So let's start! Today I won't take your much time so I am directly going for the recipe! Ingredients:- 1. Chicken wings-6 pieces (full size). 2. Vegetable oil-500ml(for frying). For Marination:- 1. Red chili powder- 2tsp. 2. Ginger-Garlic paste- 2tbsp. 3. Black pepper powder- 1/2tsp.+1/2tsp. 4. Soy sauce- 2tbsp. 5. Salt- 1 tsp. For Batter:- 1. All purpose flour- 1/2 cup. 2. Corn flour- 1/2 cup. 3. Red Chili powder- 1tbsp. 4. Egg-1 (raw- beaten) 5. Butter milk- 1-1/2 cups. 6. Garam Masala powder- 1/2 tsp. Spices for seasoning:- 1. Onion- 1 small (finely chopped). 2. Ginger-3/4 tbsp(minced). 3. Garlic- 3/4 tbsp (minced). 4. Vinegar- 1tsp. 5. Red chili sauce- 1 tbsp. 6. Sugar-1tsp. 7. Salt-To taste For Garnishing:- 1. Celery or spring onion- 2-1/2 tbsp chopped. Preparation Method:- Step 1- Slice a full size chicken wing to three portions along the joints. Discard the wing-up. Ste

  Hello friends,       Hope you all are good! Today will share you a delicious delicacy "Keema Paratha.  A paratha is a flatbread native to the Indian subcontinent. The Hindi word 'Paratha' is derived from "Sanskrit". Paratha is an amalgamation of the words 'Parat' and 'Atta', which literally means layers of cooked. Keema Paratha is popular unleavened flat bread stuffed with flavored minced meat. Ingredients:- For dough:- 1. All purpose flour- 1 cup. 2. Whole wheat flour-1 cup. 3. Rice flour- 2 tbsp. 4. Egg-3(beaten). 5. Ghee(clarified butter)- 1tbsp. 6. Salt- To taste. For Keema:- 1. Mutton- 500g( minced). 2. Onion- 1(finely chopped). 3. Garlic- 5cloves(minced). 4. Ginger- 1( 1-inch minced). 5. Mint leaves- 3(finely chopped). 6. Coriander leaves- A handful (finely chopped). 7. Coriander powder- 1 tbsp. 8. Turmeric powder-1/2 tsp. 9. Yogurt- 4 tbsp(whisked) 10. Sunflower oil- As required. Whole spices:- 1. Black Cardamom- 1 pod. 2. Green cardamom-

  Hello my dear friends,       Today I came to share with you a Pakora recipe which is also known as ' Pikora'. This is a fried snak originated from Indian subcontinent. So let's start making "Fish Pakora". Ingredients:- 1. Any white firm deboned Fish Fillet- 600g.(cut into 1- inch cube pieces). 2. Garlic paste- 2 tbsp. 3. Ginger paste- 2 tbsp. 4.  Green chilies- 4(finely chopped). 5. Lemon juice- 2 tbsp. 6. Red chili paste- 3 tbsp. 7. Curry leaves- 20(chopped). 8. Fresh Coriander leaves- 4tbsp(finely chopped). 9. Yogurt-1/2 cup. 10. Carom seeds- 2 tbsp. 11. White sesame seeds- 2tbsp. 12. Salt- To taste. 13. Turmeric powder-1/2tsp. 14. Gram flour- 3 cups. 15. Rice flour-1-1/2cup. 16. Sunflower oil- As required (for deep frying). Preparation Method:- Step 1- Take a bowl put fish pieces. Add Turmeric powder,salt,garlic paste, ginger paste,lemon juice and mix well. Set aside for 30 minutes to marinate. Step 2- Take another bowl, add gram flour, chili paste, coriander

  Hello readers,       Here I am today to present you the recipe of another famous Mughlai dessert "Shahi Tukda". Did you know friends how this dessert was invented? Let me tell you the story behind it. In 16th century when king 'Babur' and his Troupe were on one of their hunts, they stopped by river 'Nile' and the adjoining village to have some food. The ecstatic villagers called the local cook to cook a meal for the royalty. "Umm Ali" took some stale bread and with the help of some cream,milk,sugar and nuts whipped a dessert, which had the hungry guests licking their fingers. The bread pudding then travelled across Middle- East Asia and became a popular dish."Shahi Tukda" as the name suggests means 'Royal Dessert'. Hope you like the story behind the dessert! Ingredients:- 1. Full fat milk- 1.25 litres. 2. Condensed milk-100g. 3. Milk powder- 3 tbsp. 4. Mixed nuts- 1/2 cup( blanched & sliced cashews, Pistachios, almonds). 5. Nu

  Hello my dear readers,         Today I will share with you a lentil recipe which is now world famous,"Dal Makhani'. This dish was introduced to new locales by entrepreneurial Panjabi migrates ' Kundan lal Gujral',' Kundan lal Jaggi', 'Thakur dass',at their restaurant called "Moti Mahal Chain".Dal Makhani is a staple in the Indian subcontinent. It was popularized in India following partition, when many people from Punjab migrated to the Northern regions of India.      "Kundan lal Jaggi" is the inventor of 'Dal Makhani'. This dish was first created by Punjabis and is now recognized as a quintessential Indian dish. Also variations of the dish are served in many different restaurants internationally. Ingredients:- 1. Whole Black lentil-3/4 cup. 2. Red kidney beans-1/4 cup. 3. Onion- 1large(finely chopped). 4. Garlic- 6-7 cloves (chopped). 5. Ginger- 1inch( chopped). 6. Ginger- Garlic paste- 1tsp. 7. Tomato-2 large(make puree ca

  Hello Friends,       Today I am going to share with you a cuisin which you will love to eat once you made " Meetha Bhaat" also known as "Zarda Pulao" is a sweet dish,said to be Persian origin. The 'Zarda' word comes from the Persian word ' Zard' which means 'Yellow', referring to the color it obtains.       The Zarda is popularized in North India( Himachal Pradesh) by Mughals. The "Ain-I -Akbari" of " Abul Fazal" explains the recipe of 'Zard Birinj'. Hope you like the story behind the famous cuisin. Ingredients:- 1. Basmati Rice/Gobindo bhog rice- 1 cup. 2. Ghee(clarified butter)- 4tbsp. 3. Sugar- 1/4cup. 4. Orange food color-1/2 tsp. 5. Milk-3/4cup. 6. Almonds- 15 pieces. 7. Cashew nuts-15 pieces. 8. Golden Raisins- 1/4 cup. 9. Dry coconut- 4tsp. 10. Cinnamon stick-1(1-inch). 11. Cloves-4 pieces. 12. Green cardamom-4 pods. 13. Fennel seeds- 1 tbsp. 14. Saffron-1/4tsp. Preparation Method:- Step 1- Rinse the rice

  Hello readers,      Hope you all are good and doing well! Today I am going to share a very famous delicacy with you" chicken Pasanda",this is a very popular North Indian meat dish, derived from a meal served in the court of Mughal Emperor's. The word is a variation on the 'Urdu' word "Pasande"meaning "Favorite",which refers to the prime cut of meat traditionally used within.        The dish was first prepared and served in the imperial court of " Shahjahan", in the days of the Mughal Empire. As time went by, the descendants of royal cooks started serving the dish in "Chandani Chowk", a famous shopping district in old Delhi and the dish gained much more popularity. Today " Pasanda" ranks best curries in the country. Hope you like the story behind this popular delicacy!  Ingredients:- For marination:- 1. Chicken breasts-750g. 2. Yogurt-3/4cup. 3. Garlic- 6 cloves ( finely chopped). 4. Ginger- 1-1/2 inch( finely cho

  Hello readers,      Today I will share with you an unique and popular flatbread with a chewy texture that has its roots in India "Naan". The first documented traces of Naan are found in the 1300AD notes of " Amir Kushru",an Indo- Persian poet. Naan was originally made in two versions at the Imperial court in Delhi, Naan-e- tunuk(light bread) and Naan- e- Turani( baked on the stone walls of a tandoor oven).      There are also many varieties of Naan, such as 'Kulcha'( the flatbread is stuffed with filling of nuts and raisins, potatoes or onions) and 'Garlic- Naan', topped with butter and crushed garlic. Traditionally, Naan is served hot from the oven, slightly charred, brushed with ghee(clarified butter). So let's start making "Naan". Ingredients:- 1. All purpose flour- 500g. 2. Canola oil- 2 tbsp.+1 tsp. 3. Whole milk yogurt- 4 tbsp. 4. Active dried yeast- 6g. 5. Sugar - 2 tsp. 6. Kosher salt- 2 tsp. 7. Baking powder- 1 tsp( spooned a

  Hello readers,       Today  I came to share with you a dessert recipe which is famous not only in India but all over the world "Phirni". Despite the dearth of evidence, it is believed that 'phirni' hailed from ancient 'Persia' or ' Middle East' and it's the 'Mughals' who both invented and introduced it to India. It was found that in Persia where phirni is believed to have originated used the creamy rice pudding as the food of "Angels" and was known as " Sheer Birinj". It was first offered to"Prophet Muhammad" when he soared to 7th floor of heaven to meet GOD.      Phirni has many version. In Iran, the rich indulgence is known as 'Fereni' while Egypt and Turkey the sinful delicacy is called 'Muhallabia'. In Europe, the rice pudding was first introduced by the Romans as early as 17th century, who mainly used it to cure stomach ailments and digestion issues. In China the delicacy was called "

  image: Shahi Paneer Hello readers,       Today I again come to share with you an another famous Mughlai cuisine" Shahi Paneer". Persian and Afgan rules introduce paneer to North India in 16th century. This paneer (cheese) made from goat or sheep rennet,these cheeses were the predecessor of mordern paneer,' Shahi' means 'Royal'. So let's start making "Shahi' Paneer" without wasting any more time!😊🤗 Ingredients:- 1. Paneer Cubes( cottage cheese)- 250g. 2. Full fat yogurt- 1/2 cup( not sour).whisked till smooth. 3. Red chili powder- 1/4tsp. 4. Turmeric powder- 1/8tsp. 5. Garam masala-1/2 tsp. 6. Saffron-8-9 strings. 7. Ghee(clarified butter)-3 tbsp. 8. Kewra water(screwpine water)- 2 drops.  9. Fresh cream- 3 tbsp. 10. Coriander powder- 1 tsp. 11. Salt- To taste. 12. Sugar- To taste. 13. Ginger & garlic paste- 1 tsp. Whole spices:- 1. Bay leaf -1 2. Green cardamom-3 pods. 3. Cloves- 3(whole). 4. Cinnamon-1( 1 inch stick). 5. Caraway seed

  image: Chicken Kasha Hello friends,        Today will share you a recipe which is commonly use in Bengal kitchen" Chicken kasha". Ingredients:- 1. Chicken- 1 kg. image: Chicken 2. Onion-4 medium (roughly chopped). 3. Garlic- 10-12 cloves. 4. Ginger-1-1/2 inch(roughly sliced). 5. Green chilies-3-4(whole). 6. Cilantro leaves-1/2 bunch. image: Onions, Green Chilies, Garlic, Ginger, Cilantro leaves 7. Kashmiri red chili powder-2 tsp 8. Yogurt-100g. 9. Fresh cream- 2 tbsp+1 tbsp. 10. Turmeric powder-1 tsp. 11. Salt-To taste. 12. Oil- 2 tbsp. 13. Ghee- 1 tbsp. 14. Dry fenugreek leaves-1-1/2 tsp. 15. Mustard paste-1-1/2 tsp. 16. Rose water- 1/2 tsp. 17. Keora water-1/2 tsp. Whole spices:- 1. Cumin seeds-1 tsp. 2. Coriander seeds- 1 tsp. 3. Black pepper corns- 8-10(whole). 4. Bay leaves-2(whole). 5.  Fennel seeds-1 tsp. 6. Cinnamon stick-1 (1-inch). 7. Cloves- 3-4(whole). 8. Black Cardamom-1 (whole). 9. Green cardamom-3-4 pods(whole). 10. Mace- 1/2 blade. Preparation Method:- Step

  Hello readers,       Today I will share with you a staple middle eastern dish "Falafel" which is a popular street food around the world. The origin of Falafel is unknown and controversial. Generally accepted Falafel first have been made in "Egypt", falafel has become a dish eaten throughout the middle East. The dish later migrated northwards to the "Levant", where chickpeas replaced the fava beans. Hope you like the information. Ingredients:- 1. Dry chickpeas-500g.( Don't use canned chickpeas). 2. Baking soda- 1/2 tsp. 3. Onion- 1 small(chopped). 4. Fresh Parsley- 1/2 cup( chopped). 5. Garlic- 4 cloves( roasted). 6. Chickpeas flour- 2 cups. 7. Cumin seeds- 2 tsp.(ground). 8. Coriander seeds- 1 tsp(ground). 9. Black pepper Powder-1/4tsp. 10. Cayenne pepper Powder-1/4 tsp. 11. Cardamom powder- A pinch. 12. Baking powder- 1 tsp. 13. Vegetable oil-As required. 14. Salt- To taste. Preparation Method:- Step 1- One day before take a large bowl rinse chickpe

  Hello readers,      Today I will share you a very famous cuisine "MoMo". The word "Momo" comes from a Chinese loanword "Momo" which translates to " Steamed Bread". It's true that the origin of "Momo" is not very clear. However, prevalent belief is that it was originated in 'Tibet' through the influence of Chinese cuisine. This dish is popular among the newar community of 'Katmandu valley', one prevalent belief is that Newari traders brought 'MoMo' techniques from 'Lhasa','Tibet'. They modified the seasonings of the dish with available ingredients. According to Oxford English Dictionary, 'MoMo' is a Tibetian teamed dumpling filled with meat or vegetables. So let's start to make "Chicken MoMo". Ingredients:- 1. All purpose flour-2 cups. 2. Baking powder-1-1/2tsp. For Fillings:- 1. Boiled chicken-1 cup (minced). 2. Portabello Mushrooms- 1/8 cup finely chopped. 3. Cabbage-1

  image: Soyabean Pakora Hello readers.      Today I prepared a snack "soyabean pakora". It's very simple and very healthy. Ingredients:- 1. Soyabean-200g. 2. Potatoes- 2medium(boiled). 3. Egg- 2(raw). 4. All purpose flour-2 tbsp. 5. Onion paste- 1tbsp. 6. Garlic paste-1/2 tsp. 7. Ginger paste- 1 tsp. 8. Green chili paste-1 tsp. 9. Turmeric powder-1/2 tsp. 10. Cumin powder-1 tsp. 11. Coriander powder-1 tsp. 12. Salt-To taste. 13. Vegetable Oil - As required (for frying). Preparation Method:- Step 1- First take a breast add water, once water start boiling add 1tsp salt and stir well. Now add soyabean and boil for 5-7 minutes. Step 2- Now rinse boiled soyabean with cold water. Transfer into grinder along with boiled potatoes,grind coarsely. Step 3- Transfer the mixture into a bowl, add all spices (onion paste,garlic paste, ginger Paste,green chili paste,cumin powder, coriander powder, Turmeric powder,salt)mix well. Now add egg and all purpose flour) combine well. image: Soy

  image: Lord Vishwakarma Hello readers,       Today is a very special day for all Indians. Today we all are celebrating two special ceremonies " Vishwakarma Puja " and " Mahalaya ". Everyday I share with you the food story but today would love to share with you two most interesting stories along with my dessert recipe"Bhapa Sandesh".This dessert is most famous in Bengal specially in puja occasion. So first let me tell you about " Lord Vishwakarma". "Lord Vishwakarma"  In India Vishwakarma Puja falls on 17th of September every year. This puja celebrated in the Indian states of West Bengal, Assam, Karnataka,Bihar, Jharkhand, Odisha,Uttar Pradesh and Tripura. Vishwakarma Puja is celebrated to mark the birth of "Lord Vishwakarma",who is believed to be the creator of the world and is referred to as the Divine architect. Vishwakarma, the son of "Lord Brahma", is believed to have created the Holy city of "Dwarka, Lord

  Hello readers,      Today I will share with you a famous Mexican Cuisine "Chicken Fajitas", before sharing the recipe would like to share the history behind the dish, did you know "fajitas" were invented in 1930s in "Rio Grande Valley of Texas", where the Mexican cowboys vaqueros were given strip steaks as a part of their pay since their patrons considered this cut to be thrown away. In Spanish, the word 'Fajita' means little belt or skirt, which refers to the skirt steak, a specific cut of beef used for this dish. "Sonny Falcon" the fajitas king a meat market manager based in 'Kyle' just in 'Austin'1969 probably was the first one to start selling fajitas were un-marinated and unseasoned. This recipe was adopted from culinaryhouston.com and follows the original recipe by Mama Ninga Laurenzo invented in 1973. Hope you like the historical background of the cuisine! Today I'm using chicken skirt steaks instead of beef,

  Hello readers,      Today is the time to taste something different so I decided to share with you a famous North Indian delicacy, "Chole Bhature". This dish was invented in Delhi 1940s. "Chole Bhature" is a combination of chana masala(chickpeas cooked in spices)and Bhature(a fried bread crafted from white flour). This food originated in the northern regions of the Indian subcontinent, mainly Uttar Pradesh. This dish is so popular in the 'Terai' region of lowland 'Nepal' especially in 'Madhesi' community. It's serve as Prasada by Hindus and Sikhs in the Indian states of Uttar Pradesh, haryana, Punjab,Bihar,uttarakhand etc, in Pakistan bhature serve with 'halwa' , they called the recipe "Halwa Puri". Hope you like the information so let's start making "Chole Bhature".  Ingredients for Chole:- 1. Chickpeas-250g. 2. Pomegranate Skin-1 medium size. 3. Baking Soda-1/2 tsp. 4. Black tea bags-2( Taj tea bags are

  Hello readers,       Today I will share with you "Millige Idli" recipe, Mysore is known as the best place for tasting 'Millige Idli'. Before share you the recipe let me tell you the history behind Idli. According food historian T.K Acharya Idli could have come to India around 800-1200CE from present day 'Indonesia', a part of which was then ruled by Hindu Kings belonging to "Shailendra"," Isyana" and " Sanjaya" dynasties. Acharya also notes that a form of Idli known as iddalage is mentioned in a 920 CE Kannada language work,'Vaddaradhane' by 'Shivakotiacharya'. Hope you like the story behind this delicacy. ** Topica- is a starch extracted from the Cassava plant, It's also called 'Sago' or ' Sabudana'. Ingredients:-  1. Whole Black Gram(urad Dal)- 1/2 cup. 2. Sona Masuri Rice- 2 cups. 3. Rice flakes (Flattened Rice)/poha- 1/2 cup (thik). 4. Topioca(Sago) / Sabudana- 1/4 cup. 5. Salt- 1.5 tsp. 6

  Hello readers,     Today I will share with you a famous south Indian food recipe "Crispy Dosa". Before that would like to share with you the story behind the delicacy. According to food historian K.T Acharya, dosa was already in use in the ancient Tamil country around the 1st century AD,as per references in the sangam literature. On the other hand historian P. Thankappan Nair, says dosa originated in the Udupi town of present day Karnataka. A recipe for dosa known as dosaka can be found in Manasollasa, a 12th century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present day Karnataka. Hope you like the history behind Dosa!! So let's start making delicious Crispy Dosa! Ingredients:- 1. Black gram-1/2 cup. 2. Sona Masuri Rice- 11/2 cups. 3. Bengal Gram- 2 tbsp. 4. Fenugreek seeds- 1/2 tsp. 5. Flattened Rice- 2 tbsp. 6. Rock salt- 1/2 tsp. Preparation Method:- Step 1:- Take a large bowl, add whole black gram(urad dal),Bengal Gram(chana dal), fenugreek se

 Hello readers,       Today I will tell you the process to make " Udupi Sambar" before that would like to share with you an interesting story behind it. Many historian believe that Sambar was invented by Tamil Kings in the mid of 1700s. However, some stories state that Sambar was first made accidentally by Maratha ruler 'Shivaji's' eldest son ' Sambhaji', when he tried to make 'Toor Dal' instead of ' Moong Dal' in the absence of his chef. He added tarmarind to the Dal', creating an early version of sambar that was hence named after him. So readers let's start making Sambar. ** Toor Dal- Yellow split pigeon peas. ** Urad Dal- Split & skinned black gram. ** Chana dal- Split chickpeas. Ingredients:- 1. Split Toor Dal-1/2 cup Vegetables:- 1. Egg plant- 4 ( diced). 2. Potato- 1( cubed). 3. French beans- 6(chopped). 4. Tomato- 1( chopped). 5. Snake gourd- 1/2 cup( chopped). 6. Pumpkin- 1cup(cubed). 7. Cucumber-1 cup( cubed). 8. Drum s