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ghirice · 6 months

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Healthy Eating Made Delicious: Spice Haven's Nutritious Menu Options

At Ghi Rice, we believe in the power of nutritious eating without compromising on flavor. Our menu is carefully curated to offer a delightful culinary experience that not only satisfies your taste buds but also nourishes your body. Let's explore some of our mouthwatering and wholesome menu options that make healthy eating irresistible.

Masala Dosa with Lentil Soup:Experience the perfect blend of flavor and nutrition with our Masala Dosa, a South Indian classic. Made from fermented rice and lentil batter, our dosa is filled with a savory potato masala and served with a side of nutritious lentil soup. This dish is rich in fiber, protein, and essential nutrients, making it a wholesome choice for any meal.

Fish Tawa Fry with Mixed Greens Salad:Indulge in the goodness of seafood with our Fish Tawa Fry, marinated in aromatic spices and pan-fried to perfection. Accompanied by a fresh and vibrant mixed greens salad, this dish is high in omega-3 fatty acids, vitamins, and minerals, promoting heart health and overall well-being.

Chicken Biryani with Raita:Savor the flavors of our fragrant Chicken Biryani, a tantalizing blend of basmati rice, tender chicken, and aromatic spices. Paired with cooling raita, made from yogurt and fresh vegetables, this dish provides a balanced combination of protein, carbohydrates, and probiotics, promoting gut health and digestion.

Cheese Naan with Lentil Curry:Enjoy a guilt-free indulgence with our Cheese Naan, stuffed with a generous amount of melted cheese and served alongside flavorful lentil curry. This dish offers a satisfying balance of carbohydrates, protein, and calcium, essential for bone health and muscle function.

Porotta with Vegetable Kurma:Delight in the flakiness of our Porotta, a layered flatbread made from refined flour, served with a wholesome Vegetable Kurma. Packed with a medley of seasonal vegetables cooked in a coconut-based sauce, this dish is a nutritious source of fiber, vitamins, and antioxidants.

Samosa with Mint Chutney:Treat yourself to our crispy and flavorful Samosa, filled with a savory mixture of potatoes, peas, and spices. Served with refreshing mint chutney, this appetizer is rich in carbohydrates, fiber, and essential nutrients, providing a satisfying and wholesome snack option.

Gulab Jamun with Reduced Sugar Syrup:Indulge in the sweetness of our Gulab Jamun, soft and melt-in-your-mouth milk dumplings soaked in a reduced sugar syrup infused with cardamom and saffron. This classic Indian dessert is a source of energy and provides a touch of sweetness to complete your meal on a delicious note.

At Ghi Rice, we're committed to offering nutritious menu options that are as delicious as they are wholesome, ensuring that every bite is a step towards a healthier and happier you.

#indian food #best restaurant in naples #top restaurant in Italy

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aagritadka · 10 months

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A Gastronomic Journey

Aagri Tadka's Symphony of Seafood

In the heart of gastronomic delight, Aagri Tadka stands as a testament to the fusion of authenticity and innovation. As a culinary haven renowned for its exquisite seafood offerings, our restaurant takes pride in delivering a symphony of flavors that transport diners to the coastal landscapes where the ocean meets the land. Join us on a sensory journey as we unravel the culinary secrets behind Aagri Tadka's unparalleled seafood experience.

I. Aagri Tadka: A Gastronomic Oasis

Nestled in the vibrant tapestry of Shelghar Village, Sector 16, near Ramshet Thakur Sports Complex, Ulwe, Aagri Tadka has become synonymous with culinary excellence. Our commitment to providing an immersive dining experience, coupled with a passion for preserving the rich culinary heritage of coastal regions, sets us apart as a destination for seafood enthusiasts.

II. The Essence of Aagri Tadka

Authenticity Redefined:

Aagri Tadka draws inspiration from the coastal kitchens of Maharashtra, infusing traditional Aagri (or Agri) flavors into each dish. Our chefs meticulously craft recipes passed down through generations, capturing the essence of coastal culinary traditions.

Seafood Extravaganza:

At the heart of our culinary offerings lies a diverse and delectable array of seafood. From succulent prawns to flavorful fish curries, each dish reflects the freshness and quality that defines Aagri Tadka.

Farm-to-Table Philosophy:

We prioritize locally sourced, fresh ingredients, ensuring that every dish not only tantalizes the taste buds but also supports local communities and sustainable fishing practices.

III. A Symphony of Seafood Delights

Prawn Perfection:

Dive into the world of prawn delicacies, where the freshness of the sea meets the bold flavors of Aagri spices. From the fiery Kolambi Masala to the comforting Prawns Koliwada, our prawn dishes are a celebration of culinary mastery.

Fisherman's Catch:

Our commitment to offering an authentic seafood experience extends to a variety of fish dishes. Whether you savor the tangy Tawa Fry or indulge in the aromatic Fish Curry, Aagri Tadka transforms the daily catch into gastronomic poetry.

Shellfish Sensations:

For those with an adventurous palate, our shellfish dishes are a revelation. The Tisrya Sukka (clams in spicy masala) and Bombil Fry (crispy Bombay duck) showcase the culinary diversity of coastal regions.

IV. The Culinary Craftsmanship

Masterful Marination:

Aagri Tadka's chefs employ age-old marination techniques, allowing the spices to penetrate the seafood, creating a symphony of flavors that dance on the taste buds.

Secret Spice Blends:

Central to our culinary magic are the secret spice blends that define Aagri cuisine. These carefully guarded recipes elevate each dish, creating a harmonious balance of heat, aroma, and depth.

Innovative Presentation:

We believe that a meal is not only about taste but also about visual appeal. Aagri Tadka's culinary artists present seafood dishes with a creative flair, turning each plate into a canvas of culinary artistry.

V. Aagri Tadka's Signature Dishes

Aagri Tadka Thali:

Immerse yourself in a comprehensive seafood experience with our signature Thali, featuring a selection of prawns, fish, and shellfish dishes served alongside traditional accompaniments.

Coastal Curry Feast:

Indulge in the rich and aromatic Coastal Curry Feast, where a medley of seafood varieties is bathed in a luscious curry sauce, served with fragrant rice or warm, flaky parathas.

VI. The Aagri Tadka Experience

Ambiance:

Aagri Tadka's ambiance mirrors the coastal charm of Maharashtra, with warm colors, rustic decor, and a welcoming atmosphere. Our restaurant provides the perfect setting for a leisurely seafood feast with friends and family.

Live Cooking Stations:

For an interactive dining experience, indulge in our live cooking stations, where chefs showcase their culinary prowess as they prepare seafood dishes right before your eyes.

VII. From Ocean to Plate: A Sustainable Approach

Aagri Tadka is committed to sustainability, working closely with local fishermen and adopting practices that ensure the longevity of marine ecosystems. Our responsible sourcing initiatives aim to balance the joy of seafood dining with environmental stewardship.

VIII. Celebrating Seafood Festivals

Throughout the year, Aagri Tadka hosts seafood festivals, showcasing seasonal specialties and introducing patrons to new and exciting dishes. These festivals are a celebration of culinary diversity and an opportunity for seafood enthusiasts to expand their palates.

IX. Customer Testimonials

Our patrons' experiences speak volumes about the Aagri Tadka journey. From celebrations to casual gatherings, diners share their delight in discovering the flavors of the coast within the heart of the city.

#Symphony of Seafood

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bigbearcraft · 1 year

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Why Big Bear Crafts the Best Place to Buy Eco-Friendly Handcrafted Home Essentials?

Big Bear Crafts is a creative organization specialized in eco-friendly handcrafted home essentials, kitchen wares and other products to suit lifestyle needs of population. We are a self-funded, employee-owned start-up with a mission to make natural products accessible to everyone. Our true happiness comes from the effort of making others happy. We strive to support our teammates with flexibility, compassion and understanding. We promise the same to our customers.

Our Mission:

Big Bear Crafts’ mission is to make the planet a place where Mother Nature loves to live. With nature-friendly lifestyle, Big Bear Crafts wears the colours of the spirit to the nature to enrich our eco-friendly environment.We preserve and protect nature from harm to design the

from nature elements.

Raw Materials:

Our raw materials mainly include Coconut Shells and Teak wood from the deep coconut lands of south Tamil Nadu, out of which we design native nature products with no environmental impact.

Our products are:

• Teak wood Tablespoons – Tengini:

Tengini, touch of Teak wood tablespoons purely handmade and naturally polished to serve and stir, for kitchen and dining purposes. These are organically crafted from teak wood and used for serving and eating smoothies, salads, rice, cereals, or dessert. Tengini tablespoons are totally organic and toxic free polished without any additives or chemical effluents. Easy to wash and maintain.

• Teak Wood Chapatti Roller – Tanushka:

Tanushka,traditionally crafted from golden teak and naturally polished for kitchen use. These organically made toxic free teak wood chapatti rollers are easy to roll out and used to prepare perfect roti, chapatti, poori, pizza and bread. The chapatti roller is made of high-quality teak and its heavy weight adds to its stability and avoids slippage while rolling.

• Teak Wood Chapatti Board – Chakla:

Chakla, are uniquely crafted from teak wood, circular in shape and bigger in size. These organically made teak wood chapatti boards are easy to roll out and used to prepare perfect roti, chapatti, poori, pizza and bread. The chakla is made of high-quality teak and its heavy weight adds to its stability and avoids slippage while rolling, also the base is supported with stand to provide a tensile grip.

• Teak Wood Lemon Squeezer – Nimbus:

Nimbus, traditionally crafted teak wood lemon an optimum choice for making lemonade. The lemon squeezer is made of high-quality teak and its heavy weight adds to its stability and squash the lemon to get all the juice in a single press.

• Teak Wood Chopping Board – Tectona:

Tectona, uniquely crafted from teak woods and organically made used to cut and dice veggies, fruits, cheese, fish, meat, bread, and other herbs. For efficient hanging storage purposes, these boards are designed with hanging handle. These Tectona chopping board are available in Rectangular and Mango Shaped designs.

• Teak Wood Spatula – Sattuva:

Sattuva, uniquely crafted wooden and handmade spatulas are used to break it up as you cook. Wooden Spatula can help stirring, turning/flipping and scrapping ingredients in a pan or wok. And used to mix ingredients, stir sauces and cook flavourful foods. Sattuva is available in five different models.

• Coconut Shell Ladle – Agappai:

Agappai, organically made Coconut Shell ladles are used for serving smoothies, salads, rice, cereals, or dessert. These ladles are uniquely crafted,and hand made from coconut shells and polished without any additives or chemical effluents.

• Teak Wood Tongs – Cimata:

Cimata, organically made teak wood tongs are used to serve food items, toast bread, flip roti or chapattis and grill fish or meat. Easy for lifting, turning, flipping chapatti, paratha or roti on gas or induction cook top.

• Teak Wood Oil Spreader – Taila:

Taila, oil spreader made of teak wood, for applying oil over dosa tawa, frying pan.These organically made teak wood oil spreader are used to apply oil while cooking dosa, roti, chapatti, omelette etc.

• Wooden Spice Container – Tambusa:

Tambusa, purely handmade and naturally polished, wood made spice container with holes on lid for storage purposes in kitchen and dining, a unique nature friendly showpiece.

• Wooden Mobile Holder – Cosmika:

Cosmika, wooden Mobile holder, purely handmade and naturally polished, easy to mount mobile phones, a unique nature friendly showpiece. Suitable for both home and office.

• Wooden Tissue Holder – Tharika:

Tharika, purely handmade and naturally polished tissue paper holder for kitchen, dining table, travel and office, a unique nature friendly show piece suitable for both home and office.

• Coconut Shell Jumbo Bowl - King

King, jumbo Coconut shell magic bowls with a 750 ml capacity, and 6 inches size are used for serving smoothies, salads, muesli, cereals, dessert, rice, and snacks.

• Coconut Shell Big Bowl – Kopara:

Kopara, big sized Coconut shell bowls with 650 ml capacity and 5 inches size are used for serving smoothies, salads, muesli, cereals, dessert, rice, and snacks.

• Coconut Shell Medium Bowl – Kurumba:

Kurumba, medium sized Coconut shell bowls with 450 ml and 4.5 inches size are used for serving smoothies, salads, muesli, cereals, dessert, rice, and snacks.

• Coconut Shell Small Bowl – Kanjika:

Kanjika small sized Coconut shell bowls with 350 ml capacity and 4 inches size are used for serving smoothies, salads, muesli, cereals, dessert, rice, and snacks.

• Coconut Shell PuttuMaker with lid - Sirattai Puttu:

Sirattai Puttu, a big sized Coconut shell bowl, used to steam puttu, a traditional south Indian dish made authentically using coconut shells. These organically made coconut bowls are used for steaming rice flour layered with scrapped coconut and jaggery.

• Coconut Shell Juice Cups – Janash:

Janash, beautifully made coconut shell juice cups for serving hot and cold beverages are used for serving fresh juice, artificial beverages, smoothies, cold coffee and shakes.

• Coconut Shell Water Cups – Jaladhara:

Jaladhara, eco consciously craftedCoconut shell water cups for drinking water are used for serving water, artificial beverages, smoothies, hot/cold coffee and shakes.

• Coconut Shell Wine Cups – Vitis:

Vitis, Coconut shell wine cups are eco consciously crafted for wine lovers. These are used for serving fresh wine, cocktail, artificial beverages, smoothies, hot/cold coffee, and shakes.

• Coconut Shell Beer Mugs – Madusha:

Madusha, Coconut shell beer cups are eco consciously crafted for beer lovers. These are used for serving fresh wine, cocktail, artificial beverages, smoothies, hot/cold coffee, and shakes.

• Coconut Shell Teacups–Camellia:

Camellia, Coconut shell organically craftedteacups for serving hot and cold beverages. These are used for serving milk, coffee, and tea.An awesome and ideal gift with authentic tradition during housewarming ceremonies. This is available both with and without handle.

• Coconut Shell Desert Bowl – Kumba:

Kumba, Coconut shell dessert bowls adds an elegant appearance to dinning with beautiful shiny finish.These coconut bowls available in both short and long base are used for serving dessert, smoothies, salads, muesli, cereals, and snacks.

• Coconut Shell Spice Container – Cocoba:

Cocoba, Coconut shell spice containermade up of coconut shell with holes on lid for storing salt, spice, and sugar.

• Coconut Shell Money Bank – Hundiyal:

Hundiyal, eco-friendly handmade and naturally polished, piggy bank or coin bank from coconut shell is designed with coin slot to insert coins.

• Coconut Shell Puja Triple Holder – Thamboola:

Thamboola, purely handmade and naturally polished, specially crafted for your Puja room, add an exotic nature showpiece on your table.Suitable for puja room to hold puja essentials, characterized by its minimalist design, soft contours and a special finish.

• Coconut Shell Incense Stick Holder – Athira:

Athira, anincense stick holder, Agarbathi stand made up of Coconut shellwith ash catcher to spread fragrance in your home with natural aura.

• Coconut Shell Soap Tray – Chandrakalpa:

Chandrakalpa, coconut shell strong, sturdy, and shiny soap holder with water draining tray.Replace your bathroom with this traditional beautifully shaped chandrakalpa soap tray. These are compatible with all sizes of soap either big or small.

• Coconut Shell Mobile Holder–Cosmika:

Cosmika, Coconut Shell mobile holder easy to hold and mobile phones and suitable for both home and office.

• Coconut Shell Pen Holder – Maithiri:

Maithiri, ecofriendly made coconut shell pen holder is designed with provisions to insert pens. With these elegant mini pen holder stand, you can easily place pens and remove.

#ecofriendly handcrafted home essentials #handcrafted home essentials #ecofriendly handcrafted kitchen wares #handcrafted kitchen wares

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yfukuoka · 3 years

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【3074目②】2021-06-17 カレー３兄弟がマハさんを囲む会。しました^^めっっちゃ楽しい♪ . Sri Mangalam (takeaway) in CHANCE THE CURRY＠経堂 ‪____________________________________ sambar サンバル rasam ラッサム mango mandi マンゴーの甘辛炒め egg masala 卵のマサラ cod roe masala 鱈子のハーフクックマサラ mutton pepper fly マトンペッパーフライ fish tawa fry 鯵のスパイス焼き Curd chilli 唐辛子の塩ヨーグルト漬け Ponni Rice ポンニライス Porotta ポロタ . タミルスタイルのご馳走。これをすべて20分ほどで作り上げるマハさんの調理スピードの話から、下積み時代の話、師匠の話、インドの村の習慣、頭がトリップするヤバい木の話などなど…話題が止まらないマハワールド。楽しい楽しい時間でした。 . 長男が何度もうまいうまいと言っていたマンゴーマンディ…うんうん、これは間違いなくおいしい。完全に熟す前のインド産マンゴーを使った甘いジャムのようなスパイス煮。お米の研ぎ汁を使ってとろみを出すのが特徴で、チェティナードの伝統的な料理です。マンディーが食べられるのは貴重だなぁ。僕もこの日一番のお気に入り。 . 鱈子（タラコ）のマサラには驚きました。つぶつぶした魚卵がたくさん見えたので、そちらかと思ったら、鶏ササミのような大きなタラコの塊がゴロゴロ入っています。「ハーフクックにしマシタ。お願いシマス。」という説明は、火入りを半生にしているということでした。プルプル＆プチプチした食感と、凝縮した塩味がめっちゃおいしい。僕はお酒を飲みませんが、お酒好きな人ならきっと大好きな味。つまりご飯泥棒味。日本料理も嗜むマハさんらしいフュージョン料理です。 . マトンペッパーフライは、マハさん鉄板の肉料理。重めのローストスパイスにカルパーシを効かせて厚みのある香りに。カレーリーフもふんだんに使ったご馳走です。 . 鯵のスパイス焼きもよかった。本当はタンドール窯で焼く魚料理が得意だというマハさん。ベンガルール時代にイベントでNo. 1になったエピソードが印象的でした。いや、その話をしているときのマハさんの笑顔が一番印象に残っています^^ 可愛いなぁ。三男が撮ってくれた写真がとても素敵。 . あと、カードチリ大好きなので嬉しい。マハさんありがとう！またね！ . ‪____________________________________ 🇮🇳 #Tamil #india #chettinad #indianfood #asia #asianfood #foodpic #foodstagram #tasty #delicious #spice #srimangalam #curry‪ #‬インド #経堂 #スパイス #スリマンガラム #カレー ‪#カレー好きな人と繋がりたい #‬フクドローン #ふくすたぐらむ #メッチャオイシイ ‬ (CHANCE THE CURRY) https://www.instagram.com/p/CQd05M9gGbF/?utm_medium=tumblr

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vasundharabenganisworld · 3 years

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Indian food is as diverse as its people and geography. Indian food or cuisine is recognizable by its unique flavor as it uses numerous ingredients, deploy a wide range of food preparation styles, cooking methods and culinary presentation.. Each dish is made with specific spices and it has its own smell and flavor. Spices are one of the vital taste enhancers in India. Oil is the important part of Indian cuisine like coconut oil and mustard oil. Vegetables and fruits vary according the region and season in India. Generally food is prepared using different cooking methods and in a specific way based on whether in north, south, east or west of India. Each section (north, south, east or west) has its own food style. In the common Indian household people usually sit on the floor and food is eaten with hands or fingers. Diverse serving style varies vary within India. A common way of displaying food throughout India is called “thali”(a large plate with different samples of Indian food on it).and ayurveda had exerted a strong influence on Indian food recipes and eating pattern. Indian food and spices has nutritional as well medicinal properties also. Indian food is invariably complex. I

Introduction

Indian culture is the Indian’s way of life because of the population diversity, there is immense variety in Indian culture. Indian food is one of the world’s most diverse diverse cuisines, characterized by its sophisticated and subtle use of many spices, vegetables,grains and foods grown across India.

One of it is Food that plays an important part of Indian culture, playing role in everyday life as well as in festival .In India it’s not just for eating but it is a way of socializing, getting together with family, friends and relatives. Indian cuisine varies from region to region shows people ethical, inclusiveness and cultural diversity. Generally Indian cuisine is split into north, south, east, and west. Various uses of spices (From ultra spicy food to delectable confectionery) and various ingredients are integral part of Indian food preparation. Indian cuisine is full of colors, flavors and aroma. Indian cuisine is based on matching opposite flavors such as hot and sweet taste.

The beauty of thali is that it is significant part of our it is a wholesome, meal and it tells us the scientific approach of nutrition as it represents the food pyramid of today like carbohydrates from grains, dietary fiber from fruits and vegetables and nutrients from dairy products like yoghurt, milk, curd and electrolytes from water. It is a balanced diet where variety is at its best. .Meals are served in thali, in which the food being served. An arrangement of small metal cups, or katoris, glasses, spoons etc... Is filled with single servings of food and condiments and arranged on the thali culture and usually sit on the floor,on pillows,or on very low stool and food is eaten with hands in India.

Indian cooking has unconventional style of making or cooking things which make them unique and it has its own cooking techniques, methods and equipments. Various cooking techniques are:

Tadka (tempering): it is the most common way of cooking. It essentially means frying whole spices in a little amount of different oil, ghee or butter. It is the aroma released from the spices which give the unique flavor or taste to the main dish which is being cooked, be it vegetables,dals,legumes,cereals or sometimes chicken,meat,fish etc. A tadka commonly has mustard or cumin seeds in oil.

Bhuna (curry): This is way of cooking curries. Here the spices are fried or dry roasted to form a paste. Curries which are served in thick spiced sauce form are made using the Bhuna style. The main ingredients of the dish are later cooked slowly in the paste. It has some variations depending upon what all spices are added in or is there water or milk or curd or yoghurt added to make it in a gravy form.

• Dum (steaming over coal): It is a process of steaming food but without using the actual appliances. A virtual compression is made in the cooking pot. Dough is used to seal the lid on the handi (pot or vessel, so the moisture gets trapped within and the food gets cooked on the flame. The recipes involving dum are usually cooked on coal fire and coal is also placed on the lid to ensure cooking. The most commonly cooked food is the famous Dum Biryani, meat etc. Cooking in dum style gives a unique aroma of the spices and warmth.

• Dhuanaar (smoke seasoning): Dhuanaar actually refers to smoky way of cooking food. The smoky flavor is imparted while cooking. The process involves burning charcoal in a small pot and then keeps it in a bigger pot, around which the meat or vegetables or fish are cooked. Dry spices and ghee are poured over the coal and a lid is place quickly over, so the smoke remains within the pot and infused the smoky flavor within the dish.

• Tawa Cooking: Tawa is a round thick iron griddle, slightly concave in centre and most commonly used for unleavened bread like chapattis, rotis, etc. It is also used for some unique dishes which require fast cooking and in large quantity, with outer rim is used to keep the dish warm. It’s served straight out of the tawa and eaten instantly.

• Talna (frying): Food is fried in different oils in a wok or khadai. It should be shallow or deep fried depends on the dish being cooked.

• Tandoori (clay oven): It is the highlight of the Indian cooking. Here the marinated food is cooked in the clay oven over charcoal fire (approx 550F).The marinated food is put on skewers and cooked inside the hot pit, buried and enclosed. Like rotis, meat, kebabs etc. •

Balchao (pickling): It is a Goan style of pickling where vegetables like eggplant or seafood like prawns are pickled in sugar, vinegar and spices for a day or two.

Foods of India are better known for its spices or vast array of spices used — both whole and ground, which are often combined into complex spice mixed. Common spices that we use in our kitchen are actually not common as it provide health benefits as well as flavor and aroma also. Every spice has its own unique taste and completes the dish as only salt cannot do the magic to satisfy our taste buds. Even now scientist is curious to explore the Indian kitchen to find out more about it. But consumption should be in moderation as everything in excess is bad.

The most commonly used spices are :

Turmeric (haldi): This is the most common spices of India. It comes with yellow color and flavor that can make a wide range of meals like sambar, dal, kadhi, marinating meat etc... to look good and taste good. Turmeric comes with a feature that makes it great for health like prevent cancer, act as antioxidants, prevent inflammation etc...

Asafoetida (hing): This is one of the strongest spices with a sharpy strong taste. It will change the taste and the aroma of any food. It is used to make dal, sambar.lemon rice etc. This spice comes with a number of health benefits like treating asthma, whooping coughs, chronic bronchitis; it’s antimicrobial and even detoxifies body.

Cumin Seeds (jeera): It pungent, sharp and astringent used in wide variety like soups,candies,lassi,pongal etc.It is caraway shaped seeds usually medium brown. Frequently used in curry and seasonings. The health benefits are prevents cancer, used as stimulant and carminative agent

Ginger: It is mildly pungent and has sharp burning sensory stimulation. Dry ginger is more pungent and valuable for the zest it gives to blander spices and used as masala in pulav, non-vegetarian dishes, mango salad etc .whole root is used in tea, chutneys, pickles, lime juice, buttermilk etc.Its health benefits are ,antioxidant, reduce inflammation and pain in joints, detoxifies carcinogens, good for cold and cough etc.

Cardamom (eliachi): It is specie belonging to the ginger family, whose seeds are used as spice. The fruit contains brownish black seeds. It is mainly used for flavoring sweet preparations, cookies, breads, cakes and preserves. It is very good for digestion.

Black Pepper (kali mirch): It is a small round berry of a tropical vine with small white flower and it has pungency and aroma. It’s native to south India and used for both its flavor and as a medicine the health benefits of black pepper includes curing illness such as constipation, diarrhea, and heart diseases, etc.

Cloves: Cloves are well known for their warm, sweet and aromatic taste along with medicinal benefits. Clove has lots of healing properties and used for upset stomach and tooth ache, etc Saffron (kesar):Saffron known as the golden spice of India for its expensive and exotic richness and are found in Kashmir valley and it gives yellow colour.It is used in ice-cream, thandai, rasmalai, kesar milk, in rice dishes, soups, sauces etc .its health benefits are used as sedative and used for eye infection. Cinnamon (dalchini): Frequently consumed spices and is relatively inexpensive. It is a thin tinner bark of the cinnamon tree. It is used in pulav, biryani, korma, cakes, cookies and puddings etc.health benefits are prevent for diabetes,keeps digestion proper etc

Mustard Seeds Most Indian households use mustard seeds or its oil for various purposes; it can help control symptoms of asthma, packed with B-complex vitamins and help to relieves rheumatoid, arthritic and muscle pain. Indian cuisine is an assortment of zealously guarded culinary skills, ranging from sharpest to the sublest.

Four directions of India east, west, north,south region greatly influence the religious and cultural aspects giving the wide Varity of cuisine .

North Indian Food Food in the north India, to begin with, Kashmir cuisines. In Kashmir, mostly the dishes are made from the main course of rice found in the beautiful valley. Another delicious item cooked here is the 'Saag' that is prepared with a green leafy vegetable known as the 'Hak'. But on the other hand states like the Punjab, Haryana and Uttar Pradesh also show high consumption of chappatis as staple food. Again, these chappatis are prepared with a wide variety of flours such as wheat, rice, Maida, besan, jowar etc. Besides chappatis other closely related breads baked in these regions include Tandoori, Rumaali and Naan, lachha paratha etc. However in the northern region impact of Mughlai food is quite obvious. And some popular dishes are chapattis, biryani (made with rice and cooked with various spices, vegetables.meat etc), tandoori chicken (it is marinated with spice cooked in tandoor and prepared with yoghurt and spices).

West Indian Food In western India, the desert cuisine is famous for its unique taste and varieties of food. Rajasthan and Gujarat are the states that represent the desert flavor of Indian food. Here an immense variety of dals and achars (pickles/preserves), papads is used that simply lack of fresh vegetables in these areas. In the states like Maharashtra, the food is usually a mix of both north as well as south cooking styles. Here people use both the rice and the wheat with same interest. Along the coastline of Mumbai a wide variety of fishes is available. Some of the delicious preparations include dishes like the Mumbai Prawn and Pomfret.In Goa, that is further down towards south, one can notice Portuguese influence in the cooking style as well as in the dishes. Some of the major dishes of this region are the sweet and sour Vindaloo, duck baffad, sorpotel and egg molie etc.

East Indian Food In the eastern India, the Bengali and Assamese styles of cooking are there. The staple food of Bengalis is the mouth watering combinations of rice and fish. Usually the Bengalis love eating varieties of fishes. A special way of preparing the delicacy known as 'Hilsa' is by wrapping it in the pumpkin leaf and then cooking it. Another unusual ingredient that is commonly used in the Bengali cooking is the 'Bamboo Shoot'. Various sweets prepared in this region, by using milk include the 'Roshogollas', 'Sandesh', 'Cham-cham' and many more.

South Indian Food In the southern India, the states make great use of spices, fishes and coconuts, as most of them have coastal kitchens. In the foods of Tamil Nadu use of tamarind is frequently made in order to impart sourness to the dishes. It simply perceive the Tamil Food from other cuisines. The cooking method of Andhra Pradesh is supposed to make more use of chilies, which is used to improve the taste of the dishes. In Kerala, some of the mouth watering dishes are the lamb stew and appams, Malabar fried prawns, Idlis, Dosas, fish molie and rice puttu. Another famous item of this region is the sweetened coconut milk. Yet another dish is Puttu, which is glutinous rice powder steamed like a pudding in a bamboo shoot.

Snacks and Drinks The Indian snacks not only tempt Indians but they also tempt the non-Indians. The delicious snacks can be prepared as salty, sweet or spicy or oily dishes. Pav bhaji is one of the popular Indian snacks. Here slice of bread is served with mashed and fried vegetables. The pani puri perhaps hits the top position among snacks served in India. It is liked by youngsters as well as elderly people. The puffed and hollow bread is stuffed with spicy potato and onion and served with tamarind water. A shot of lime juice, cumin powder, paprika, roasted nuts enhance the taste of the pani puris. Some more mouthing tempting snacks are like pakoras, samosas, jalebi dhokla, bhelpuri, mattra kulcha etc. Tea is the most popular drink in India. It is prepared with milk, sugar and aromatic tea leaves. At different parts of India, tea is boiled with clove, cinnamon, ginger, nutmeg, cardamom to enhance the rich taste. Lassi is another Indian drink made from buttermilk or sweetened yogurt. The drink is sometimes flavored with rose syrup and mango juice. More drinks like nimbu pani, thandai, rassam etc.

Conclusion

Food is the integral part of Indian culture and its very unqiue.It has a perfect blend of flavors using different spices Food gives us an enormous insight into the culture as it sheds light on the regions indigenous crops, cooking techniques, different spices, different food and even the reflects the history of an area. Food has been recognized as an important component of intangible heritage. In India food are better known for its spiciness but it has some nutritional and medicinal properties also.

#indianfood #studyspo #food #spices #health & fitness

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womenoffatorda · 4 years

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9 Must-Try Goan Dishes and their Recipes

Goa is a world-famous tourist destination. Every year, lacs of tourists flock to Goa to experience it’s blue beaches. Goa’s sunny weather is a perfect getaway during winters for these tourists to escape the harsh winters of their countries.

In addition to it’s tourism, Goa has also garnered popularity for it’s food dishes. Goan foods are a fusion of Portuguese and Konkani cuisine.

Here are a the names and recipes of 9 Goan dishes that must-try:

1. BANGDA RAWA FRY

Take 1 kg of Bangda (Mackeral) gutted and thoroughly cleaned. Season it well with salt and pepper and leave it aside for at least 10 to 15 minutes.

Apply the Green Raechado masala both on the inside and outside of the fish generously and again leave it aside for another 10 minutes.

Coat the fish with Rawa (semolina) or breadcrumbs by rolling the fish in it. Heat 2-3 tbsps of oil in a frying pan and shallow fry until the fish is firm to the touch.

Serve hot with fresh mint or coriander chutney, and slices of fresh lime. You can also use pomfret or even sardines, and depending on your preference, you can shallow fry, deep fry, grill, or even steam. You can also use this as a marinate for small fish and even meats.

2. MUTTON BIRYANI

Boil 1 kg of basmati rice and keep it aside.

Marinate 1 kg of mutton on the bone, cut in bite-sized pieces, with 1/2 a cup of curd, lemon juice, and salt, and keep it aside for at least 2-3 hours.

In a kadhai, add 5-6 tbsps of oil, 2 tbsps of ghee, and fry 3 sliced onions. Add the puree of 2 tomatoes and cook until the oil separates.

Add all the Goemchi Biryani masala and cook for 2 minutes. Now add the mutton to the masala and cook until the mutton is well cooked.

Add rice into the kadhai and mix well. Garnish with fried onions and coriander leaves.

You can substitute the mutton with chicken too.

3. MUTTON CURRY

Fry 1 kg of mutton, cut into bite-sized pieces in 6 tbsps of ghee, in a frying pan until it turns slightly brown. Set aside.

In the same pan, heat 3 tbsps of oil, fry 4 finely sliced onions until they turn golden brown.

Add two tablespoons of Chandrawado Mutton masala and saute for 2-3 min, then add the mutton, and salt.

Fry for 7-8 min, add 1 cup of water and cook until meat is tender. While on the gas flame, add 1 cup of unsalted curd or yogurt, and mix well to combine.

Simmer on low flame for 5 min. Garnish with chopped mint or fresh coriander and lightly roasted cashews.

Serve hot with rice or poi (Goan bread).

4. TISRYO MASALA

Clean and wash about 40 to 50 Tisryo (clams), cut in two or shelled. In a vessel, add 2 to 3 medium onions, finely chopped, along with the clams and add 2 cups of water.

Bring to boil and continue cooking until the onions are tender. Add 2 to 3 tbsps of Kunbi Xasti masala, 1/2 a cup of grated coconut, chopped coriander leaves, and salt to taste.

Stir well, and continue to cook for 3 to 4 minutes. Remove from fire and serve with rice or Poi (Goan bread). It’s advisable to soak the clams in some salt water to remove all traces of sand.

Fresh clams will open up when cooked. You can substitute crabs for the clams, in which case you should take 2 to 3 medium sized ones.

5. STUFFED FISH IN BANANA LEAF

Take 2 medium sized seerfish, scaled, gutted and the fins removed. Using a pairing knife, make three slits on each side of the fish and then marinate them inside and outside throughly with lemon juice and salt.

Stuff the fish with the Fisherman’s Barbeque masala. Oil one side of the banana leaf and wrap the fish in it, securing with butcher’s twine. Repeat with the other fish and grill them on a barbecue grill over medium heat for 10 minutes each side.

Remove and let it rest for 5 minutes. Open the banana leaves and serve the fish with a dash of lemon and chopped mint. You can try this with other popular Goan fish like Chaunak (Giant Sea Perch) or Pomfret.

6. MORI AMOBOTIK

Take half a kilo of fresh Mori (shark), clean well, and cut into bite-sized chunks, season with salt, and set aside for 10 to 15 minutes.

Heat 2 to 3 tbsps of oil in a Tawa and fry 1 finely sliced onion until it turns brown.

Add 2-3 (add more for more gravy) tbsps of Aamso-Tiksso masala paste and fry for another minute.

Add a cup of water and allow it to come to boil. Add the shark and cook over a low flame until the fish turns firm to the touch.

Adjust salt, garnish with fresh coriander leaves, and serve with steamed rice or poi (Goan bread). Though traditional Ambotik is made with sharks, you can use also Rohu, Catla, Catfish, or any fish that has chunky flesh.

7. CHICKEN SHAGOTI

Clean 1kg of chicken, cut into bite sized pieces and season with salt. Marinate with 1 tbsp of ginger-garlic paste, 1 tbsp of coriander paste (from coriander leaves) and set aside.

In a frying pan, fry 2 large onions, thinly sliced, until they turn translus- cent. Add the chicken and cook on high heat until the water begins to evaporate (about 3-4 minutes).

Mix 2 to 3 tbsps of the Pedne Shagoti masala with 1 cup of coconut milk and add to the chicken and cook for 10 minutes.

Stir well and cook for another 15 minutes till the gravy reaches the desired thickness. Garnish with coriander leaves and serve with Poi (Goan bread) or rice.

8. SWEET POTATO BHAJI

Take 1 kilo of sweet potatos and cut them in bite sized pieces. Cook until three-fourhs cooked.

In a pan, fry 2 finely chopped onions and 2 tbsps of ginger-garlic paste until the onions become translucent.

Add 2-4 tbsps of Gavli Bhaji masala and fry for a minute. Add 1 finely chopped tomato and cook until it becomes soft. (at this point you can make this a mixed bhaji by adding a cup of chickpeas to the mixture) If not, add 1 cup of coconut milk and bring it to a simmer on a low flame. Add the sweet potato and salt to taste.

Cook for another 3-4 minutes until the gravy reaches the desired consistancy. Serve hot with rice or Poi (Goan bread). You can also use potatos or yam.

9. PRAWN WITH OKHRA

Heat 4 tbsps of oil in a kadai, and fry 1 finely chopped medium sized onion until it turns pink.

Add 250 grams each of the prawns (cleaned and deveined) and the okhra (lady’s fingers) and sautee for about a minute.

Add 2 to 3 tbsps of the Soongta Hooman masala along with a cup of thick coconut milk.

Stir well. Add salt to taste and cook until the prawns and the okhra are done––the prawns should not be overcooked––and the gravy reaches the desired consistency.

Garnish with chopped coriander leaves or mint leaves and serve hot with steamed rice or poi (Goan Bread). A variation on this is substituting okhra with white radish.

For more interesting Goan food recipes, visit our website.

#goanfood #goa #goanrecipe #goanfoodrecipes

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foodtheywrote · 4 years

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food+drink from AYESHA AT LAST by Uzma Jalaluddin

(these are all Kindle highlights. please let me know in the comments if you have other mentions of food and/ or drink in this book.)

This book also had a number of food-making sequences but those are dense (one more reason to read it!)

1. ...took a bite of the clammy scrambled eggs Farzana had prepared for breakfast.

2. Farzana neatly flipped another paratha flatbread onto her son’s plate, though he had not asked for more.

3. Humming to herself, she placed a small pot on the stove, adding water, milk, cinnamon, cloves, cardamom, and tea leaves for chai.

4. I sneak them rice and dal sometimes.

5. ...Maple donuts and Tim Hortons hot chocolate.

6. Which meant takeout pizza and...

7. Their community also boasted the best kebabs, chicken tikka, dosa, sushi, pho, and roti in the city...

8. ...stirring a fragrant curry and sprinkling minced coriander on top...

9. Are we going for bubble tea this weekend?

10. When he was younger, he would make desserts and simple pasta dishes for Zareena.

11. The pakoras were delicious...

12. She accepted the tea...

13. ...wiping down counters and frying samosas in the kitchen...

14. “I’ll get chai all over my new shalwar.”

15. ...a bowl of spicy Indian chaat mix, and a plate overflowing with samosas.

16. I made the cookies...

17. ...cook at least three different types of rice, twelve or more meat dishes, and at least as many vegetable curries.

18. ...you just had tea...

19. I wish to purchase an apple fritter...

20. “Two steeped teas double-double, and one apple fritter please.”

21. She placed two overcooked paratha flatbreads on his plate...

22. ...silently mopped up his spicy tomato and egg curry with the second paratha and washed it all down with the watery chai...

23....eaten the kheer I made.

24. It was probably the extra-large helping of chicken curry...

25. His biryani burps kept him staring at the ceiling for hours.

26. He removed some sourdough bread from the fridge and beat three eggs...

27. ...fried the French toast, spreading each slice with a peanut butter and Nutella mixture.

28....a large mug of chai.

29. ...slid over his ears like caramel.

30. Nani already fried the samosas...

31. ...Saleha offered tea. Nilofer requested sparkling water—“Perrier, if you have it.”

32. ...tray laden with water, tea, and cookies.

33. She ordered a lychee mango drink and waited.

34. ...makes a yummy pad Thai.

35. Your saag paneer and kofta kebab have become the stuff of Christmas party legend.

36. Your forgiveness for a kofta?

37. ...filled with rice and peas, kofta meatball curry, and a packet of homemade crispy papad lentil chips.

38. My sister always loved my pasta.

39. ...too busy to learn how to fry frozen samosas.

40. The first time I cooked an egg...

41. Ayesha could still taste the basmati rice on her lips...

42. ...compliment her on the chai she brings for you.

43. She balanced a tray of tea and snacks...

44. My son loves pasta.

45. ...help me make some more chai for Farzana Aunty.

46. Can I pour you some more tea?

47. ...give him a lesson on how to make your delicious parathas.

48. ...Nani got out some canned mango pulp, and they all sat to eat at the kitchen table. She told them she hadn’t known how to cook when she was first married. “We ate a lot of eggs,” she said.

49. ...a plate of samosas in front of him.

50. Best butter chicken in the city.

51. ...revealing teeth stained red with betel nut.

52. ...offered her a plate of sizzling chicken tikka.

53. ...but he kept his gaze on the lamb biryani.

54. ...taking a bite of spinach pakora.

55. He took a bite of the biryani—it was quite good, though heavy on the ghee. “Butter chicken is popular...

56. ...who was sipping a cup of tea.

57. ...ladled out a generous serving of rice, chicken, and naan.

58. Khalid swallowed the rice, which was too salty, and took a bite of chicken...

59. ...looked at the stale bagel she had packed that morning. In her rush to be on time for school, she hadn’t even prepared it with cream cheese or peanut butter.

60. “Rob made pad Thai,” Clara said, wheedling. “He bought halal chicken...

61. Maybe there would be time between the faux-wine and pad Thai to apologize.

62. ...Khalid said sugar dates are a superfood. I’m gonna put them in your morning smoothie...

63. ...offered her the noodles first, before serving himself.

64. Rob took a big swallow of cola.

65. ...two iced slushies and a box of Twinkies. “Blue watermelon or red raspberry?”

66. ..boxes of sweets were being passed around.

67. Ayesha’s mother sat down beside her, nibbling on a chum chum..

68. She silently filled a glass with water and handed it to Ayesha.

69. Nana sipped his chai, his face unconcerned.

70. ...I brought chickpea salad.

71. ...offered her water or tea.

72. Farzana returned with a small cup of tea, and Nani noted the absence of the usual cookies or snacks.

73. She took a sip of the tea—it was weak and lukewarm.

74. The uncles expect tea.

75. ...plates with biryani, butter chicken, and aloo gobi.

76. Would you like tea?

77. How about coffee?

78. ...putting another greasy, overcooked aloo paratha...

79. ...held out a granola bar to Khalid.

80. I want butter chicken, vegetable tawa, palak paneer, veal korma, and meat biryani. ... We’ll have Amritsar fish pakoras and channa chaat for appetizers.

81. ...I want mango kulfi and ras malai.

82. ...lecture on the right brand of paneer.

83. Would madam like some chai?

84. Would sahib like chicken tikka instead?

85. Hafsa was sitting in the food court of the mall, a container of fries in front of her...

86. Tarek suggested they grab coffee...

87. ...after they’d ordered their drinks and donuts.

88. The group broke for coffee and cookies...

89. Amir filled a Styrofoam cup with strong coffee, grabbed a jelly cookie...

90. What if I bring you some kofta and paratha...

91. She was surrounded by half-empty cups of tea...

92. ...in the food court eating chili-cheese fries.

93. ...a small carton of 2% milk, almond Daim cake, and vegetarian meatballs. Khalid’s stomach felt queasy, and he settled for a cup of coffee, black with three sugars.

94. She took another sip of chai...

95. ...an overcooked egg that had somehow cooled to freezing, paired with dry toast.

96. His chicken karahi is amazing...

97. “He made me donuts,” she said simply. “All the things I was craving: poutine, pizza, spaghetti, cheeseburgers.”

98. Khalid was sipping his double-double when Amir and Idris slouched into the Tim Hortons.

99. ...finished their coffee and donuts.

100. Hafsa was waiting for Ayesha with chicken wings, two pizzas...

101. Make me a tea too...

102. Not even a cookie?

103. They split a frozen pizza and bagged salad...

104. ...walked past with a tray of mango lassi.

105. ...steel dome–covered dishes of mutton biryani, haleem, and Mughlai chicken.

106. He handed a cup of tea to Nana.

107. ...taking a swig from his Budweiser. Khalid took a sip of his club soda.

#e-book #Library Book #Ayesha At Last by Uzam Jalaluddin #Ayesha At Last #Uzma Jalaluddin #Food in Books #Drinks in Books #Food and Drink

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foodmad · 4 years

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Five of Our Best Culinary Experiences (Pan India)

By Jaimin Rajani, Devansh Karnani

It has been over three years since our last blog post. So first things first. Let us try to win back your confidence. Neither of us is a vegan and we hate it when a place serves a sweet dish in the name of sambhar. So you can trust us.

We're not easily pleased, but here's Fab Five - a list of five of our best culinary experiences across the country (not in order of ranking) that blew us away.

Note that all we care about is food and the consistency. So most of these recommendations are no frills eateries. Don't expect them to be chic.

Dorabjee & Sons, Pune

A couple of dozens of visits and not once has this 142 year-old iconic restaurant in Poona's Sharbat Wala Chowk disappointed us. Folks at Dorabjee & Sons seem to have mastered the art of Parsi Cooking. Hence, the Bawa fare here is as incredible as it can possibly get, and paired with its clean homelike atmosphere, pocket-friendliness, world-class hospitality, it is likely to enslave you.

Must try: Salli Boti, Dhansak (available only on Sundays), Rasberry Soda and Lagan nu Custard

Kasturi, Kolkata

Often mistaken as Bengali food, Kasturi in Calcutta is known for its Dhakai offerings (from East Bengal / Bangladesh). Conveniently known to be the spicier counterpart of Bengali cuisine, nearly everything they dish up is phenomenal. But what's best of the best is their Daab Chingri (Jumbo prawn in mustard infused coconut milk served in a coconut shell paired with steamed rice), which is truly a work of art with its flawless balance of flavours coming from very challenging ingredients. This delicacy is sophistication at its best and just when you think it can't get any better, squeeze in a generous amount of Gondhoraj lime juice (a local variant of lemon) for an unforgettable experience.

Must try: Kochu pata Chingri, Shorshe Bhetki, Doi Maachh, Begun Bhaja

Giri Manja's, Mangalore

Despite its iconic status, this seafood joint in Mangalore seems like a hole in the wall kind of place and can be tricky to locate. But once you get there, boy it's worth it (and a lot more). Their patrons come for the freshest spice-punched seafood prepared in authentic style with rustic flavours and quick service.

Must try: Pomfret Masala Fry, Anjal Tawa Fry, Prawns in Asofetida Curry, Chilli Squid, Prawns in Black Pepper Curry(Sorry for not remembering the local names of the dishes)

Rajinder Da Dhaba, Delhi

While no description can do justice to this legendary establishment, we shall give it a shot anyway. This takeaway-only joint in Safdarjung caters to a long list of veteran sharabi kebabis of Delhi. Rajinder does its own version of the quintessential Mughlai Kebabs and curries which are served in paper plates - take it or leave it. But if you're too posh for this unique, roadside dhaba experience that makes for an ideal end to a car-o-bar session, they also have an air-conditioned restaurant that serves food from the dhaba at thrice the cost.

Must Try: Galauti Kebab, Chicken Curry, Chicken Malai Kebab, Butter Chicken

Mocambo, Kolkata

A supposedly customary visit to this landmark restaurant in Calcutta's entertainment quarter is as close to time-travel as it can get.The food at Mocambo makes for a cuisine in itself. Mocambo's overwhelmingly romantic decor, as if right out of the sets of Mad Men, comprising individual overhead lamps for each table, outdated German silver beer mugs and waiters clad in unfashionable uniforms, make British Raj look desirable.

Must try: Spicy Tuna Dip on Toast, Deviled Crabs, Chicken Paprika, Fish Diana, Angels on Horse's Back

Cheers & Bon Appétit.

Everyone is entitled to an opinion about food except those who crave bhajiyas 5 seconds through a downpour.*

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bhandaryskitchensocial-blog · 5 years

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Best Non Veg Food Caterer in Bangalore

Indian weddings are famous for his or her enthralling rituals. The culture and also the tradition are well celebrated in each Indian wedding. you recognize what else is well known throughout a marriage. Food! Yes, the food is as necessary because the wedding. individuals invariably like to celebrate special events with special food.

For your special event, Bhandary’s kitchen comes up with the all new and best non-veg menu for an Indian wedding. The happiness of this occasion simply multiplies with the thrill of getting your favorite non-veg food things.

Speaking of food things, it's not simply the dishes that determines the ‘joy’. It all depends on the preparation, the presentation and also the delivery. You know, who is the skilled in all of the higher than and who will return up with the simplest non-veg menu for an Indian wedding. Yes, it's Bhandary’s kitchen, the simplest line of work service in city.

non veg menu for Indian Wedding

Breaking down for you Bhandary’s best non-veg menu for Indian wedding:

Let’s begin with the welcome drinks – we serve Mint Lemon Fizz, Hawaiian Blue, Jal Jeera, punch and Butter Milk.

Our soup varieties are – Cream of Tomato Soup, Hot Soup, minestrone Soup, dal or Tomato Shorbha, Lemon Coriander, Veg Clear Soup and Sweet Corn Veg Soup.

Moving on to the salads – we've got Kosumbari dish, fresh tossed salad, salad, Carrot salad, Corn Salad, Kimchi dish, Russian salad, Aloo and Channa Chaat.

Next, the veg starters – Corn and Aloo Tikki, Baby Corn dish, Crispy Veg, Tandoori Arbi, Gobi/Panner/Baby Corn Manchurian, Veg Cutlet, Harbhhar dish, Achari Panner Tikki, Aloo gobi Tandoori, and Cocktail samosa.

Now the non-veg starters – Chicken manchurian, Peri Peri Chicken, Chicken chilly, Noodles Wrapped Chicken, Chicken Tikka, Banjara dish, Thai crisp Chicken.

Next is that the non-veg main course – Butter Chicken, kadai Murgh, Achari Murgh, Murgh Afghani, Murgh Hydrabadi, Chicken Chetnadu, Garlic Chicken, Dum Ka Murgh, Murgh Kholapuri, Chicken Lazeez, Murgh Peshawari, Murgh Patiyala, Mish Curry, Fish Gashi, and Egg Masala.

Now the flavour rice class – Veg Biriyani, Veg Pulao, Veg Chinese fried rice, Jeera Dum Pulao, green Peas Pulao.

Indian Bread different – Kulcha/Butter Kulcha, Roti/Butter Roti, Naan/Butter Naan, Poori, Roomali.

Moving on to the veg main course dishes – Hot and Sor Veg, Panner Makhani, Panner Jalfrezi, Panner Kali Mirch, Veg Khoorma, Subji Miloni, Aloo Gobi, dum ALoo Banarasi, Methi Malai Mutter, Bhindi do Piyaza, Kurkure Bhindi, Veg Jaipuri, Achari Vegetable, Makhai Kumbh Palak, Panner Do Piyaza.

Dal varieties – dal Thadka, dal Puchrangi, Dal Palak, dal Bhukara, dal Makhani, Ma kid Daal, Masoor dal Fry, dal Kholapuri.?

For desserts – Gulab Jamoon, Kala Jamoon, Rasamali, Rasagulla, Gajar Ka Halwa, Beetroot Ka Halwa, Moong dal Halwa, fruit salad, Shahi Thokda, dal Payasam.

Ice creams – Vanilla, Chocolate, Mango and Strawberry. Also, we have a tendency to created live counters for Chaat, Pasta, Fruit Stall, Malpua, Tawa Veg and Jalebi.

non veg menu for Indian Wedding

It is invariably nice to possess a good sort of choices. you have got the liberty to decide on additionally because the varied dishes on the menu may be sorted in a very method satisfying everybody’s style.

Never miss the possibility to treat your families and friends with everything they be. build your wedding line of work a stimulating one by hiring Bhandary’s kitchen for your that very special desi wedding.

A little background history of Bhandary’s kitchen for you here :

Bhandary’s kitchen is usually prepared for your events and functions. we have a tendency to dedicate our efforts to our welcome. After all, it's what determines our life’s work. Our skilled team invariably takes care of name. Bhandary’s kitchen not solely provides the simplest non veg menu for Indian wedding, however additionally different nice menu choices. Take a glance at the menu section here:

In short, here is that the team for creating your occasion a hit – A well-planned event and Bhandary’s Kitchen’s best non veg menu for Indian wedding.

#bhandaryskitchen food bestcateringserviceinbangalore bestcatererinbangalore weddingcatering eventcaterer outdoorcatering

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e-t-c-collective · 2 years

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Pumpkin Flowers

A customary visit to my parent’s place in the sleepy town is a bittersweet memory. The initial few days of excitement of my trip wore off pretty soon after the ritualistic visits to the relatives, that included the dilapidated maternal grand house. Every family you visit, would serve a table full of food, sometimes home cooked or even store bought. As if each house was trying to mask a sadness behind the plates of greasy snacks they laid out. But back at home it would be a sombre cloud of grey. My parents with each of their smartphones, anxiously and absentmindedly scrolling through, sharing inane forwards with the same circle of people. The days were silent. The evenings were sad. The nights were endless. Ending the trip every time with a heavy and helpless heart, questioning myself of how I could make them happy. What could one do? Not getting a response from within, I started to reduce my number of days I spent there. Two weeks became ten days, ten became nine till we were only left with a couple of days.

The high point though, was always the lunch. My mother, like every mother in the world, was the greatest cook of all time. Initial days of every visit would revolve around favourite foods enthusiastically cooked up by Mama while Papa displayed almost a competitive eagerness to find the right produce from the haat across the street from the house. On the special days, where we could bring in meat into the house, were Wednesday, Friday and weekend, would normally be a glorious affair of freshwater fish, rohu, catla or prawns. On Monday, Tuesday and Thursday, however, my mother regimented a traditional vegetarian meal, guided by her Gods for years. On these days, my father would bring in a bouquet of fresh blooms of pumpkin flowers. Which my mother would batter up with gram flour, rice flour, and some spices and shallow fry them on her forty year old cast iron tawa, dowsing with oil so that they don't stick to the pan. She would insist on frying these, when we are on the lunch table so that they are the hottest and the crispiest version of themselves. Served on the side of steaming hot gobindbhog rice, yellow tempered dal and a stir-fry of some green, like spinach or red amaranthus were these pumpkin flower fritters. Young and freshly plucked, the most authentic version of “farm to table”as we now call these, justified by the right amount of batter, spices and cooked with extreme thoughtfulness and love. In this moment, life felt normal. Happy. With a beaming soft sunlight streaming into our hearts bouncing off of our plates, gave us hope that things will be alright.

I have never attempted to make these and my mother never really told me exactly what she put in the batter and how she would create something so magical out of such an unassuming ingredient. She kept it a secret, like many of her other recipes. I guess we will never know now.

#homefood #memories #mother #grief #nostaliga #homecooked #pumpkinflower #vegetarian #indianfood #simple

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mygardenvideos · 2 years

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How to make Pomfret Tawa Fish

Lets see how to prepare Pomfret Tawa Fish Fry at Home

Marinade preparation:

First let us prepare the Marinade for the Tawa Fish

In a Mixer, take 2 pieces of Ginger

6 to 7 Garlic bulbs

Black Pepper - 1 spoon

Turmeric - 1 spoon

Chilli Powder - 1 spoon

Kashmiri Chilli Powder - 1 spoon

Coriander Powder - 1 spoon

Cumin Powder - 1/2 spoon

Salt - as per taste

Lemon juice

Grind them using Mixer and make a paste

Transfer the marinade from the mixer to a plate

Add Curd - 1 spoon

Mix them thoroughly

Add Kasuri Methi to the Marinade

Mix them well

Fish Frying method:

Take the Pomfret fish and marinate them

Apply the Marinade thoroughly on the cuts provided

Flip the Fish and apply Marinade again

Refrigerate the fish for 2 hours

Take a Grill Pan and add little oil in the hot pan

Place the marinated fish in the hot pan

Allow the fish to fry to 5 minutes

Flip the Fish again and allow to Fry for 5 minutes

Tawa Fish is ready for serving

Tawa Fish goes well with Rice and Fish Curry

https://youtu.be/2Jw2vMK87pY

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bigbearcraft · 1 year

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Why Big Bear Crafts the Best Place to Buy Eco-Friendly Handcrafted Home Essentials?

Our Mission:

from nature elements.

Raw Materials:

Our raw materials mainly include Coconut Shells and Teak wood from the deep coconut lands of south Tamil Nadu, out of which we design native nature products with no environmental impact.

Our products are:

• Teak wood Tablespoons – Tengini:

• Teak Wood Chapatti Roller – Tanushka:

• Teak Wood Chapatti Board – Chakla:

• Teak Wood Lemon Squeezer – Nimbus:

• Teak Wood Chopping Board – Tectona:

• Teak Wood Spatula – Sattuva:

• Coconut Shell Ladle – Agappai:

• Teak Wood Tongs – Cimata:

• Teak Wood Oil Spreader – Taila:

• Wooden Spice Container – Tambusa:

Tambusa, purely handmade and naturally polished, wood made spice container with holes on lid for storage purposes in kitchen and dining, a unique nature friendly showpiece.

• Wooden Mobile Holder – Cosmika:

Cosmika, wooden Mobile holder, purely handmade and naturally polished, easy to mount mobile phones, a unique nature friendly showpiece. Suitable for both home and office.

• Wooden Tissue Holder – Tharika:

Tharika, purely handmade and naturally polished tissue paper holder for kitchen, dining table, travel and office, a unique nature friendly show piece suitable for both home and office.

• Coconut Shell Jumbo Bowl - King

King, jumbo Coconut shell magic bowls with a 750 ml capacity, and 6 inches size are used for serving smoothies, salads, muesli, cereals, dessert, rice, and snacks.

• Coconut Shell Big Bowl – Kopara:

Kopara, big sized Coconut shell bowls with 650 ml capacity and 5 inches size are used for serving smoothies, salads, muesli, cereals, dessert, rice, and snacks.

• Coconut Shell Medium Bowl – Kurumba:

Kurumba, medium sized Coconut shell bowls with 450 ml and 4.5 inches size are used for serving smoothies, salads, muesli, cereals, dessert, rice, and snacks.

• Coconut Shell Small Bowl – Kanjika:

Kanjika small sized Coconut shell bowls with 350 ml capacity and 4 inches size are used for serving smoothies, salads, muesli, cereals, dessert, rice, and snacks.

• Coconut Shell PuttuMaker with lid - Sirattai Puttu:

• Coconut Shell Juice Cups – Janash:

Janash, beautifully made coconut shell juice cups for serving hot and cold beverages are used for serving fresh juice, artificial beverages, smoothies, cold coffee and shakes.

• Coconut Shell Water Cups – Jaladhara:

Jaladhara, eco consciously craftedCoconut shell water cups for drinking water are used for serving water, artificial beverages, smoothies, hot/cold coffee and shakes.

• Coconut Shell Wine Cups – Vitis:

Vitis, Coconut shell wine cups are eco consciously crafted for wine lovers. These are used for serving fresh wine, cocktail, artificial beverages, smoothies, hot/cold coffee, and shakes.

• Coconut Shell Beer Mugs – Madusha:

Madusha, Coconut shell beer cups are eco consciously crafted for beer lovers. These are used for serving fresh wine, cocktail, artificial beverages, smoothies, hot/cold coffee, and shakes.

• Coconut Shell Teacups–Camellia:

• Coconut Shell Desert Bowl – Kumba:

• Coconut Shell Spice Container – Cocoba:

Cocoba, Coconut shell spice containermade up of coconut shell with holes on lid for storing salt, spice, and sugar.

• Coconut Shell Money Bank – Hundiyal:

Hundiyal, eco-friendly handmade and naturally polished, piggy bank or coin bank from coconut shell is designed with coin slot to insert coins.

• Coconut Shell Puja Triple Holder – Thamboola:

• Coconut Shell Incense Stick Holder – Athira:

Athira, anincense stick holder, Agarbathi stand made up of Coconut shellwith ash catcher to spread fragrance in your home with natural aura.

• Coconut Shell Soap Tray – Chandrakalpa:

• Coconut Shell Mobile Holder–Cosmika:

Cosmika, Coconut Shell mobile holder easy to hold and mobile phones and suitable for both home and office.

• Coconut Shell Pen Holder – Maithiri:

Maithiri, ecofriendly made coconut shell pen holder is designed with provisions to insert pens. With these elegant mini pen holder stand, you can easily place pens and remove.

#ecofriendly handcrafted home essentials #handcrafted home essentials #ecofriendly handcrafted kitchen wares #handcrafted kitchen wares

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