Hello friends,      Today I am here to share with you a kebab recipe "Resmi Kebab". Kebab originated in Turkey when soldiers used to grill chunks of freshly hunted animals skewered on swords over open field fires. This origin is backed up by a Turkish script of "Kysaa-I- Yusuf in 1377 and is now the oldest known source where kebab is stated as a food item. 'Reshmi' is Indian word that means 'silk'. This kebab gets its name from the juicy succulence of the meat added to the skewers. Ingredients:- 1. Boneless chicken-600g(breast) cut into 1.5 inch thick pieces. Marinade 1:- 1. Black pepper powder- 4tsp. 2. Ginger-garlic paste- 4tbsp. 3. Lemon juice- 2tbsp. 4. Nutmeg powder-1/2tsp. 5. Salt-To taste. Marinade 2:- 1. Corn flour-2tbsp. 2. Green chilies-4(can adjust according your taste) 3. Garlic- 4-5cloves. 4. Coriander leaves- 1/2cup(chopped). 5. Mozzarella cheese- 6-7tbsp(grated). 6. Green cardamom- 4-5pods(peeled & crushed). 7. Garlic powder- 2-1/2tbs

  Hello friends,      Taday I again came to share with you another famous Mughlai Cuisin "Awadhi Dum Murg Biryani". Awadhi Biryani origin from Awadh, the present day 'Lucknow' in India and home to the Mughals who ruled India over 300years. The bawarchis (chefs) and rakabdars(gourmet cooks)of Awadh invented the dum style of cooking or the art of cooking or the art of cooking over a slow fire,which has become synonymous with Lucknow today. During the Mughal region, Awadh (now Lucknow) was the capital of their kingdom,which is now the Awadhi Biryani with its delicate flavors got its name. Hope you like the information 😊♥️ Ingredients:- 1. Basmati Rice- 2cups.(500g). For the chicken:- 1. Chicken- 750g(cut into 5-6pieces). 2. Onions- 4(finely sliced)+ 1more for brown fried onion. 3. Ginger- garlic paste- 4tbsp. 4. Green chilies-5-6(slit) or as per your choice. 5. Fresh coconut- 1/2cup. 6. Coriander leaves-1/2cup. 7. Mint leaves-1/4 cup. 8. Poppy seeds-1/2 cup(soaked in mi

  Hello readers,     Today I am going to share with you a famous recipe of Amritsar ( Punjab) India. "Murg Chole" is a traditional, arometic Pakistani recipe. Since it is originated from the historical city of Lahore so it is also known as a significant part of the Punjabi cuisine. When we talk about some traditional food then 'Murg Chole' always comes into mind. Europe , Northern Africa, Afghanistan and chile also introduced during the 18th century to the indian subcontinent. Chickpeas are useful source of Zinc, folate and protein. It is one of the earliest cultivated legumes and 7500 years old remains have been found in the Middle East. Hope you like the information.😊 Ingredients:- 1. Chicken -750g. 2. White chickpeas-250g. 3. Onion- 5medium(finely chopped). 4. Garlic paste- 2-1/2tsp. 5. Ginger paste- 2-1/2tsp. 6. Tomato puree- 1cup. 7. Green chilies- 2(chopped). 8. Red chili powder-2 tsp. 9. Cumin powder- 1tbsp. 10. Pomegranate seeds-1tbsp. 11. Kashmir red chili p

Hello friends,      Today I will share with you a lentil recipe famous in Odisha. Before sharing the recipe would like to share with you the story behind the dish. Dalma being part of 'Puri Mahaprasad',has to also added to its popularity. Dalma was a gift from the Savaras(the strongest tribe in ancient Odisha). In fact, archaeological records state that the Savaras- the non-Aryan tribe of Odisha known for their social harmony,were the first to worship "Lord Jagannath" as Neela Mahadev.       Legend  has it that the Savara king named "Viswavasu" was among the first to have heard of the deity  and then discovered the idol inside a cave. Everyday as a ritual,he would offer the deity(which many believe was the same colour of Krishna(hindu God),giving rise to the believe that 'Jagannath' is a form of 'Vishnu'/'Krishna' and would return in the evening,find rice,dal(lentil),Bhaja(a fried vegetable) ready and kept, as if to welcome a guest. I

  Hello friends,      Today will share with you one famous Mughlai Cuisine "Mughlai Paratha".  Mughlai cuisine was one of those mughlai recipes that entered on Bengali cuisine during Mughal Empire. It is believed that the Mughlai paratha originated during "Jahangir's time. One day Jahangir was bored of eating the simple paratha with keema( minced meat) everyday. He called his cook 'Adil Hafiz Usman' 10 days to come up with an unconditional paratha. On the 9th day his cook Usman came with Zabir fala or Anda Roti which later was so delighted he gifted 1001 gold coins as gift and a Jagir in West Bengal to his cook. Can you imagine 1001 gold coins for an simple paratha in 16th century. Hope you like the story behind the dish. Ingredients:- 1. All purpose flour- 3 cups. 2. Vegetable oil- 3tbsp.+ More for deep frying. 3. Salt- 1tsp. 4. Sugar- 3/4tsp. 5. Baking Soda- 2/8tsp. Spices:- 1. Onion- 2 medium (finely chopped). 2. Ginger Paste- 1tsp. 3. Turmeric powder-3/4t

  Hello friends,      Today I am going to share with you kolkatas famous snacks recipe "Kabiraji fish cutlet". Before that would like to share few stories related to this dish. This unique cutlet harks back to the Raj era when British officers living in dark bungalows. They often ask their chefs (desi bawarchi) to recreate the English food they were used to. One such dish was a cutlet, covered with egg chiffonade, known as a covered cutlet or coverage cutlet.       Another story was famous poet Rabindranath Tagore (win noble prize in literature,1913). didn't like cutlet covered with dust of biscuits. On hearing the same the head cook of "Basanta Cabin" made a challenge to prepare cutlet in such way that the poet would agree to accept the same. He accordingly started experiments and finally prepared the same with small fry from the liquid of eggs instead of dust of biscuits and placed the same before the poet. He agreed to take the new version of cutlet. Thus the

  Hello friends,       Today I am going to share the preperation process of "Nolen Gurer Payesh". This is a famous dessert of West Bengal, specially made in winter season. Before sharing the recipe would like share the story behind the dessert 'Payesh'. There are two famous stories behind the dish.      The first one is that a unique rice payasam is believed to have originated around 2000 years ago,in the temple town of 'Puri' in "Odisha". The 'Goyinda Godi" is a sweet dish(another name of payesh), associated with the famous "Konarak Temple" here. It is believed that this dessert played a vital role in explaining an important engineering feature while building the foundation of the temple.      The foundation, which was supposed to be built above the anchoring spot in the ocean, couldn't be constructed,despite trying hard. Finally,the chief engineer's son discovered that the foundation could be built if a bridge is construc

  Hello friends,      Today I will share with you an Italian recipe "Pasta Alla Norma". This recipe invented in Sicilian city of Catania in the 19th century. The dish is said to be named in honor of "La Norma", the famous opera composed by Vincenzo Bellini in 1831. According to legend, while he was working on the opera, Bellini frequented a local restaurant in Catania,where he would always order the same pasta dish. As an homage to the Catania-born composer,the restaurant owner decided to name the dish after his opera, suggesting the greatness of "Pasta Alla Norma" by comparing it to "Bellini's" masterpiece. Ingredients:- 1. Egg plant(aubergines)- 2medium. 2. Extra virgin olive oil-1/2cup. 3. Garlic-3 cloves (chopped). 4. Tomato- 2-3 large (roughly chopped). 5. Red chili flakes-1tsp. 6. Whole wheat long spaghetti-455g. 7. Ricotaa salsa- 135g.(grated) 8. Fresh basil -1/2 bunch(thinly sliced). 9. Dried oregano-1tsp. 10. Red wine vinegar-1tbsp.

  Hello friends,      Today I am going to share with you a fish delicacy of Bengal "Ilish Paturi" Hilsa fish cooked in banana leaf. Ilish Paturi, an authentic Bengal delicacy which is originated in Bengal, when Bengal has not been parted away into East Bengal (Bangladesh) and West Bengal (India). So let's start. Ingredients:- 1. Ilish fish (Hilsa)- 6 pieces. 2. White mustard seeds- 2tsp. 3. Black Mustard seeds- 1tsp. 4. Poppy seeds- 1tsp. 5. Scrape Coconut- 4tbsp. 6. Green chilies- 4-5 nos. 7. Turmeric powder- 1/4tsp. 8. Mustard oil- 4-6 tsp. 9. Banana leaf- As needed. 10. Salt-To taste. 11. Thread- As required ( to tie the parcel). Preparation Method:- Step 1- First wash the banana leaf under running water thoroughly. Set aside. Step 2- Wash fish pieces and marinate with salt and turmeric powder. Set aside. Step 3- Soak poppy seeds, both the mustard seeds in Luke warm water for 20 minutes. Step 4- After 20 minutes, in a grinder jar add scraped Coconut, soaked poppy seeds

  Hello readers,       Today I am going to share with you a very old recipe of Bhopal (Madhya Pradesh) India. "Bhopali Mutton Korma". Bhopal is known as "The City of Lake". Bhopali Mutton Gosht Korma is very old recipe since the 15th century. This recipe belongs to Mughal Cuisine. When Mughals ruled in India their Cuisine spread and mixed with Indian cuisine. Though the recipe is very still you can find this recipe in renowned Mughal food restaurant. If you will visit Bhopal then please visit Bhopal's narrow food market"Chatori Gali" is famous for its Nawabi delicacies and it's where you should head,if you want a taste of this heavenly meat preparation. Even in Bhopal ,some family have their own traditional Bhopali Korma recipe which they are passing from one another generation to keep the recipe alive. Hope you like the information. Ingredients:- 1. Mutton-500g. 2. Clarified Butter-2tbsp. 3. Yogurt-1/2cup. 4. Turmeric powder-1tsp. 5. Red chili pow

  Hello friends,      Today I came here to share with you a kolkatas famous street snack recipe "Chicken Kathi Roll". Before sharing the recipe would like to share the story behind the delicacy. Though there are many stories about how exactly the roll got started,but one of the most well known one goes that "Sheikh Hasan Reza" , a petty clerk 1900s and he'd be better off selling food.    He began with a tiny stall, Hawking Kebabs and Rotis(the thin Indian flatbread).and when he realized that the finicky bits who visited his stall didn't like getting their fingers greasy, he hit upon the idea of the kebab wrap the kathi kebab. Traditionally a kathi Roll is a skewered kebab wrapped in a thin bread.(Paratha). Hope you enjoy the story behind the dish. Ingredients:- For Flatbread Dough- 1. Whole wheat flour-3/4cup. 2. All purpose flour-1/4cup. 3. Sunflower oil- 2tbsp. 4. Salt- 1/2tsp. 5. Sugar- 1/2tsp. For Chicken preparation- 1. Chicken breast pieces-300g.(cut i

  Hello friends,      Today I am going to share with a famous fried chicken recipe which we all love to eat "KFC style Crispy Fried chicken". KFC was founded by "Colonel Harland Sanders". At the age of 40,Sanders was running a service station in Kentucky,where he would also feed hungry travelers. Sanders eventually moved his operation to a restaurant across the street and featured a fried chicken so notable that he was named a Kentucky Colonel in 1935 by Governor Ruby Laffoon. Sanders identified the potential of the restaurant franchising concept,and the first 'Kentucky Fried Chicken" franchise opened in 'Utah' in 1952 at the age of 65. Ingredients:- 1. Chicken-1 whole(cut into 10 pieces). 2 wings,2 thighs,2 legs,2 breasts(each cut into halves to make 4 breast pieces). 2. Corn starch- 3 cups. 3. Cornflakes- 1 cup(crushed).can use more if required. 4. Paprika- 4 tbsp. 5. Buttermilk-1-1/2cup. 6. Ground ginger- 1tbsp. 7. Dried mustard- 1tbsp. 8. White

  Hello friends,      Today will share you a famous snacks recipe "chicken cutlet". Cutlets were invented in late 19th century Japan, during the Meiji period. Katsuretsu, a transliteration of the word "Cutlet", were version of schnitzel or similar dishes,part of yoshoku,a subset of Japanese cuisin based on Western influences. The word Cutlet has originated from the French word Cotelette, and was first known to be used in the year 1682, in the cuisin of the sub-contine. Ingredients:- 1. Chicken breasts- 500g.(finely minced). 2. Onions- 2(finely chopped). 3. Garlic- 1-1/2tsp(minced). 4. Ginger-1-1/2tsp(minced). 5. Green chilies- 2(finely chopped). 6. Fennel seeds- 2tsp(coarsely pounded). 7. Meat masala(spice)- 1tsp. 8. Red Chili powder-1tsp. 9. Turmeric powder- 1tsp. 10. Mustard sauce(kasundi)- 1tbsp. 11. Cilantro leaves- 1-1/2tbsp(finely chopped). 12. Mint leaves- 1tbsp(finely chopped). 13. Salt-To taste. 14. Sunflower oil- For shallow Fry. For coating:- 1. Whole egg

  Hello readers,      Today I will share you the process of making "Maryland Crab Cakes". Maryland is located in the Mid-Atlantic region of the east coast of the United States. Maryland is known for fishing and it produces the most blue Crabs in the United States. Ingredients:- 1. Jumbo lump crab meat- 450g. 2. Butter- 2tbsp.(melted). 3. Old Bay- 1-1/2tsp. 4. Worcestershire sauce- 2tsp. 5. Mayonnaise- 2-1/2tbsp. 6. Celery-1/4cup (finely chopped). 7. Fresh parsley- 2tbsp(finely chopped). 8. Lemon juice- 1tsp. 9. Dijon mustard- 1-1/2 tsp. 10. Panko breadcrumbs- 1/2cup. 11. Eggs- 2 large. 12. Salt- To taste. 13. Canola Oil- As required. For Quick Tartar sauce:- 1. Mayonnaise- 1-1/2cup. 2. Sweet pickle- 2tbsp. 3. Dijon mustard- 1-1/2tsp. 4. Red onion- 1-1/2tbsp(minced). 5. Lemon juice- 2tbsp. 6. Salt-To taste. 7. Black pepper- To taste (freshly crushed). Method:- Step 1- Combine all ingredients mentioned above in a bowl. Covered and chill until ready to serve. Preparation Method

  Hello readers,      Today I came to share with you a famous dessert recipe "Rasmalai".It is believed to have originated somewhere in eastern India. Presumably in the Odisha and Bengal region. Ingredients:- 1. Full fat milk- 5 cups. 2. Fresh cream-1 cup. 3. Lemon juice or vinegar- 5 tbsp(mix with 3tbsp water). 4. Baking powder- A pinch. For sugar syrup:- 1. Sugar-1-1/2 cup. 2. Water- 4cup. 3. Cardamom powder-1/2 tsp. 4. Rose water- 1/2tsp. For Malai:- 1. Full fat milk- 4cups. 2. Saffron- 8-10 strands. 3. Sugar- 3-4tbsp. 4. Pistachios- 3tbsp(crushed). Preparation Method:- For Malai- Step 1- Place a sauce pan on medium flame. Pour 5cups of milk and boil. Once milk start boiling add saffron and sugar. Reduce the flame and stir occasionally. Step 2- When a layer of cream forms,just move it aside. Boil milk until thickens and reduces to half quantity. Set aside to cool. Step 3- Keep half portion of malai in the fridge and remaining warm. For cottage cheese:- Step 1- Pour 5cups of

  Hello readers,      Today I came with an another northern delicacy "Palak paneer". This dish originated in the northern region of India, but variations are popular all over India. Palak means Spinach and paneer means cottage cheese. So,palak paneer means "Spinach curry with cottage cheese". It is said that Portuguese settlers brought their knowledge of making fresh cheese, or Queijos Frescos, to the region around the 17th century, introducing India to the acid method of cheese making. Ingredients:- 1. Cottage cheese (paneer)- 250g.(cut into 1inch by 1inch by 1/2inch size). 2. Spinach(palak)-500g.(young &tender spinach leaves). 3. Butter- 2tbsp. 4. Green chilies- 4( deseeded). 5. Onions- 4 small(finely chopped). 6. Garlic- ginger paste- 2tsp. 7. Turmeric powder-1/2 tsp. 8. Asafetida-1/2tsp. 9. Cashew nuts-10(whole). 10. Almonds-5(blanched). 11. Garam Masala powder-1 tsp. 12. Fenugreek leaves- 1tsp. 13. Lemon juice- 1tbsp. 14. Sugar-1/2 tsp. 15. Salt-To taste. 1

  Hello readers,    Today I will share with you a famous Goan delicacy "Pork Vindaloo".  Vindaloo is a flavourful curry dish that is popular in England and Indian regions of Goa and kankan. It is typically made with marinated pork. The name of the dish stems from the mispronounced Portuguese dish called" Carne de vinha d'alhos, meaning meat marinated in wine vinegar and garlic. The Portuguese explorers brought the dish to Goa in the 15th century,when it was adjusted to local conditions; since there was no wine vinegar in India. The Franciscan priests made their own version with palm wine.       Many Indian spices were Incorporated into the dish,such as tarmarind, cinnamon, Cardamom and hot chilies. Vindaloo was later brought to England,where it became another hot curry,losing some of the earthy flavors and the balance of numerous Spices due to the excessive use of chilies in mordern Anglo- Indian cuisine. Hope you like the information related to this dish.  ## Can al

  Hello readers,       Today I will share you an another Mughlai cuisine "Nalli Nihari". Before starting the process, let me tell you the story behind the dish.' Nihari was developed in old Delhi, India, during the reign of Mughal Emperor 'Jahangir'. The word 'Nihari' originated from the Arabic word "Nihar" which means "Morning". The origin of Nihar dates back 17th-18th century. It was originally eaten by 'Muslim Nawabs' (Noble men)in the Mughal Empire as a breakfast item after their morning prayers (Fajr). Authentically Nihari is cooked in a vessel that is buried underground while it cooks overnight, which helps the dish with very tender morsels of meat, infused with the flavourful bone marrow. So let's start making " Nalli Nihari". Ingredients:- To make Nihari Masala(spice) 1. Cumin seeds-2 tbsp. 2. Fennel seeds- 2 tbsp. 3. Dry red chilies- 6-8(whole). 4. Cloves- 1 tbsp. 5. Green cardamom- 4 pods. 6. Black cardam

Hello readers,   Today I came with a recipe which I believe you all love to eat like me "Chicken Popcorn with Cottage Cheese Dip".          Popcorn chicken was invented by food technologist "Gene Gagliardi". It was test marketing in United States of America from March 1992,and had been launched Nationwide by September of the year. It has been periodically available in KFC outlets. It was re-introduced in the US in 1998,and again 2001. Ingredients:- 1.Chicken breasts- 500g.( Boneless). 2. Onion powder-1 tsp. 3. Garlic- 4tsp(minced). 4. Dried oregano- 2tsp. 5. Dried thyme leaves- 2tsp. 6. Rosemary- 2tsp. 7. Cumin powder- 2tsp. 8. Lemon juice- 2tbsp. 9. Garam Masala powder- 2tsp. 10. Red Chili flakes- 2tsp. 11. Whole wheat brown bread- 8(slices). 12. Eggs- 2(raw). 13. Milk- 2tbsp. 14. All purpose flour- 1 cup. 15. Salt- To taste. 16. Vegetable oil- As required ( for deep frying). Preparation Method:- Step 1-  First wash chicken thoroughly. Cut into bite sized pieces. S

  Hello friends,       Today I came to share with you a famous Gujarat (India) delicacy "Khaman Dhokla". Dhokla is a vegetarian culinary dish that found mainly in indian state Gujarat. 'Dukkia', a pulse based precursor of the Dhokla,is mentioned in 'Jain' text dated to 1066CE. The earliest extant work to mention the word 'Dhokla' is the Gujarati Varanaka Samuchaya (1520CE). Ingredients:- For Batter:- 1.Gram Flour- 1.5 cups. 2. Semolina -1.5 tbsp. 3. Ginger-1inch(paste). 4. Green chilies-2(paste). 5. Turmeric powder- 2pinch. 6. Asafetida- 1/3tsp. 7. Salt-To taste. 8. Eno fruit salt- 2 tsp.(take normal Eno without fruit flavor). 9. Lime juice-1 tsp. 10. Yogurt- 1/4 cup. 11. Sugar- 2 tsp. For Tempering:- 1. Oil- 2tbsp. 2. Mustard seeds- 1tsp. 3. White sesame- 1-1/2tsp. 4. Cumin seeds-1/2 tsp. 5. Lime juice-1 tsp. 6. Green chilies- 4-5(whole) 7.sugar-2 tsp. For Garnishing:- 1. Coriander leaves- 2tbsp(chopped). 2. Grated coconut- 3tbsp. Preparation Method:-

  Hello friends,         Today I am going to share with a famous snacks recipe"Mutton keema samosa".Before that let me tell you the story behind the dish. On April 21,1526,the great Mughals came to India with an array of culinary techniques. But the samosa remained popular. The 16th century Mughal document Ain-I-Akbari confirms the presence of these timeless pastries in their time. Amir Khusro(1253-1325), a scholar and the royal poet of Delhi sultanate,Wrote in around 1300CE that the princes and nobles enjoyed the samosa prepared from meat,ghee,onion and spices. Samosa travelled here all the way from Central Asia centuries ago. Ingredients:- For filling- 1. Mutton- 250g(minced). 2. Ghee(clarified butter)- 1tbsp. 3. Oil- 1/2 tbsp. 4. Onion- 1(finely chopped). 5. Garlic-2cloves(finely chopped). 6. Ginger -1/2 inch(finely chopped). 7. Green chilies-2(finely chopped). 8. Turmeric powder-1/4 tsp. 9. Coriander powder- 2tsp. 10. Garam Masala powder- 1tsp. 11. Kashmiri red chili powd

  Hello readers,      Today I am here to share you the process of famous south Indian delicacy "Uttapam". This is a type of dosa from South India. Tamil Nadu belives that serving food to people is like a kindness to the humanity. The classic breakfast of a Tamil resident consists of Idli ,Dosa or  Uttapam mostly accompanied by a Sambar or curd during special occasions. Uttapam is also a type of dosa which is crunchier and crispier than a regular dosa. This is more like a pan cake with different toppings. Ingredients:- 1. Whole Black Gram ( urad dal)- 1/2 cup. 2. Perboiled Basmati Rice-1cup. 3. Fenugreek seeds (methi seeds)- 1/4cup. 4. Thick flattened Rice (Poha)- 2tbsp. 5. Salt-To taste. For Toppings:- 1. Ghee/Butter- 2tbsp. 2. Onion- 1medium(chopped). 3. Green and red bell pepper-1cup(chopped). 4. Tomato- 1small(deseeded & chopped). 5. Carrot- 2tbsp(grated). 6. Green chilies-2(chopped). 7. Coriander leaves-2 tbsp(chopped). 8. Curry leaves- 6-8(chopped). 9. Chat Masala- A