A PINCH OF HING

  Cook this unique combination of banana stem and chicken. Believe me, you won't regret to cook this incredible dish. Banana stem clearly qualifies as a superfood. Banana stem can be cooked or consumed raw in juice form. The stem is cooked in various ways in South Indian and East Indian cuisines.  Here banana stem is used with nonveg curry . As it was chewy and soft. The inside is a fibrous, it's crisp in texture and mild in flavor. It has a sweeter and tart flavor, when cooked in meat it absorbs all the flavors of meat when you start eating first you feel the flavorfull of meat juice and then it's chewing like chewing gum.  I just love to chew these juicy meat flavored stems. Try once.... Ingredients...... 1 kg Curry cut chicken 12" Banana stem cut into big size chunks  2 Onion sliced 1 tbsp GG paste 1 tbsp Chicken masala 1 tsp Dry red chili pdr 1 tsp Turmeric powder 1/2 tsp Coriander powder 1 tsp Garam masala 1/2 tsp Kashmiri chili powder 1 tsp green chillies chopp...

  Ingredients.... 4 Yellow banana peels 2 Greene chillies 2 Dry Red chillies 1 Small Onion 1 tsp Lemon juice/ tamarind paste Salt to taste Oil for frying Preparations..... Wash banana peels before cooking. Heat kadhai along with oil add all above ingredients just Sautee on high flame .  Remove cool on room temperature . Grind into rough paste.  Add lemon juice stir well and serve with snacks or with rice or with chapatti .

Ingredients...... 1 cup Double beans 2 Onions sliced 1 Tomato cut into cubes 1 Tomato into chopped 1 tsp GG paste 1 tsp Mutton masala ½ tsp Coriander powder ½ tsp Garam masala 1 tsp Red chilli powder ½ tsp Turmeric powder Salt to taste 2 tbsp Oil  Preparations... Wash and soak double beans in enough water for overnight. Pressure cook soaked beans adding water and little salt.  Cook in low flame for one whistle. Heat a cooking pot along with oil add onions fry till light brown add gg paste stir ,add chopped tomatoes stir it nicely, sprinkle little water add all above spices stir well and fry till the aroma spread. Strain beans from its broth add to sauteed masala cook for 2 minutes now add all beans broth to it stir check salt add if needed. Add cubed tomatoes cover and cook until it's thicken . Sprinkle garam masala stir when you serve. Serve as side dish.  

  Ingredients..... 2 Drumsticks into ,3 inches 1 big size potato into 6 pieces Turmeric powder For seasonings..... 1 tsp of mustard, cumin and funnel seeds For paste... ½ tsp Mustard seeds ⅓ tsp Cumin seeds 1 Red chilli 4 Garlic cloves Salt to taste Oil for fry Water as per needed Preparations.... Soak all paste ingredients in a bowl fo 5 minutes. Grind well into a fine paste by adding a little water. No need to make fine paste  Heat the mustard oil in kadhai. Add all seasonings when starts spluterning, Add veggies along with turmeric powder and water and stir well cook until half done  Add the ground paste stir nicely, cover and cook until the potatoes are cooked or till all the water dries out and perfectly veggies coating with masala.  Do not over cook mustard masala in any curry or fries ; over cooked mustard paste always been bitter in taste. Serve hot with plain rice as side dish.

  Ingredients..... 1 Pumpkin blossoms 3 tbsp rice ½ tsp cumin seeds ½ inch ginger  1 tsp red chilli powder Salt to taste Oil for deep frying  Preparations..... Wash the zucchini flowers under fresh water. Gently open the petals and clean nicely. Make a fine paste of rice, cumin and ginger  Add red chilli powder, salt and mix the batter . Heat oil in kadai keep in low flame.  Dip each blossom in the paste and fry in hot oil. Fry the flowers on both sides until they turn golden. Serve immediately.

  Jaipuri laal maas  is very hot and deep red in color. It is a slow-cooked hunter-style meat dish having rustic flavors, garlic, chili heat and cooked with whole spices. The dish gets its name from the color it gets because of red Mathania chilies. Lal Maas was traditionally prepared with deer or wild boar, so these chilies hid the stinky odor of the meat. But as of today, the dish is prepared with mutton and Mathania chilies. Kachari, a type of Rajasthani cucumber was used traditionally to marinate the meat but it is not available easily so it is better to marinate with regular cucumber. Ingredients.... 1 kg Curry cut Mutton  100 grms Onion chopped 100 gems Onions for garnish 1 Cucumber paste 10 grms Chopped Coriander leaves 1/2 tbsp Garam Masala 1 tbsp Coriander roughly crushed 3 tbsp Onion Paste 100 grms Curd 10 whole Red chillies 5 Whole red chilli paste 2 tbsp Garlic pas...

  Ingredients 2 cup of boiled chick peas 2 tomatoes chopped 1 cup tomato puree(4 red tomatoes) 1 green chili chopped ½ tsp turmeric powder ½ tsp red chili powder 1 tsp corriander powder 1 tsp garam masala powder           (without garlic) 1 ysp Aamchur powder Oil Salt to taste Preparations.... Soak chickpeas overnight or atleast for 6 hours.  Pressure cook by adding some salt and water. Boil till half done keep them aside. Heat oil in kadhai , add chopped green chillies, tomatoes saute for a while ,add tomato puree. Add all dry spice powder except garam masala powder and ½ tsp salt , stir well cover with kadhai lid. Cook on low heat for 10 minutes or until oil realise. Once tomatoes are cooked , add this paste to boiled chick peas ,add garam masala and aamchur powder. Taste the salt add if needed. Cook in low flame till 2 whistle. Cool down the pressure open the lid and stir well add coriander leaves and serve hot ...

Divine stories This story talks about many social issues like .....Dark side of Casteism Monopoly of higher class and powerful male ,Patriarchy ,Feminism ,Woman Empowerment ,Social Equality and many such issues. Being the Goddess of wealth, Devi Lakhsmi asked his husband Jagannatha if she could roam around the houses and see if people were properly worshipping her during her own festival or not. Jagannatha being an typical Indian husband asked her to cook his favourite dishes and then she could go wherever she wants. So Lakhsmi devi prepared food accordingly and then went out. She cook 56 bhojan for her husband. But she was disappointed to see people were not actually cleaning or worshipping her in proper manner.  Suddenly she found the house of a Chandaluni( lower caste woman), who had organised her home neat and clean and was worshipping Lakhsmi with all her heart.  Devi Lakhsmi was so pleased that she personally went to her house and blessed her with enormous wealth and pro...

  Princess Savitri *********************** Long long ago, there ruled a king named Ashvapati. He was a pious and virtuous man. However, he had no offspring. To acquire the same he resorted to a rigorous regimen of discipline, which included eating only a minimal amount of food at a specific time of the day and keeping the mind and body under strict control. Every day he would pour offerings into the sacred fires, accompanied by a hundred thousand chantings of the Gayatri mantra. After eighteen years, the goddess Gayatri was finally pleased with his devotion and manifested herself before him saying: "King! I am happy with your self-discipline and control over the senses. Ask whatever boon you want.” The king replied: "Kindly grant me a son to carry on my family name forward. The goddess gave an intriguing reply: "Dear king, I have already spoken to Lord Brahma regarding your desire for a son. However, he has instructed me to instead grant you a daughter who will outshine ...

  Ingredients....  6 Brinjals  2 tbsp of rice powder 1 tsp Red chilli powder  salt to taste  kasuri methi as per taste.  Oil  Preparations....  Wash and Cut 5 to 6 slits to a brinjal in lengthwise into quarters, taking care not to cut all the way through. The stem should still hold the entire vegetable together. Put some salt on water put all sliced brinjal and leave it to get soft a little bit. And remove  Gently open each slit, sprinkle the masala powder (depending on the size of the eggplant) into each and spread with your fingers until it lightly coats the inside. Heat remaining oil in large heavy bottomed saucepan on high heat until shimmering. Carefully slide eggplants into oil. Stand back while doing this. Wait 20 seconds until one side is lightly fried. Gently turn each eggplant over to lightly fry the other side. Wait 20 seconds.  Once both the sides are slightly fried take a spoon press gently near the stem to open the slits ou...