A PINCH OF HING

  If you're a dessert lover, then this dessert will surely bring a smile on your face. It is not just scrumptious, but easy-to-make as well. It is sure to be loved by kids and adults alike. After an elaborate meal, this Hyderabadi specialty will give a perfect end to your meal.  Ingredients....  Bread 10 slices Milk 1 litres Sugar 1 cup (as per taste) Water 1 cup Saffron few Cardamom ¼ tsp Khoya 4 tbsp  Desi ghee for deep frying Preparations... Cut bread slices into round shapes and deep fry until they are golden brown. If you want to avoid deep frying, drizzle a little ghee on slices and bake them in oven or fry in tawa. When slices change color to golden brown, remove from ghee to a dry plate Add saffron and sugar to milk and place on stove for simmering. As it simmers, lower the flame and let it cook. When it is remained to 1/2 litre, add cardamom powder stir well and remove from the stove. Heat a pan add 4 tbsp of above milk add khoya stir well when all mix well ...

              South Indian special breakfast idli  with karam podi . Karam podi means spice powder.    Add sesame seeds in a heavy bottomed pan.         Dry roast till they turn golden brown.         Keep aside.         Add 2 tsp oil.     Cook the dried red chillies till they puff up.     Add a few curry leaves.         Sauté till they turn crisp.         Set aside and allow to cool.     Add a tea spoon more oil.         Sauté chana dal and urad dal till they turn golden brown.     Transfer mixture to a blender.         Blend to a coarse powder.                   For Podi Idli   ...

  Ingredients.... Moong dal – ½ cup Prawns – 200 gm  Onion – 1 small Chopped Garlic – 1 tsp Green chili – 2 to 3 Turmeric powder – 1 tsp Dry red chili – 2 Kalonji seeds – 1/2 tsp Coriander leaves – 1 tbsp Salt to taste Mustard oil for cooking 1 tbl spn Cumin-red chilli powder     Presentations.... Clean the baby prawns and put some salt and turmeric into it mix well and Keep it aside. Dry roast dal in a pan remove and wash it nicely then pressure cook it with little bit of salt, hing  and turmeric powder. Now heat kadhai along with mustard oil, add the prawns and saute them till they change their color do not fry too much take them out in a dry plate. On same kadhai add all tempering ingredients lets crackle it, then add onions fry till light brown,add garlic. Stir and fry well till nice aroma comes out.  Now add boil dal now, if required you can add little water also but make sure don’t make it to thin. When the dal starts boiling add all sauteed praw...

  Champaran chicken ********************* The important part is to not open the lid at all during cooking, and the cook instinctively knows when the dish is ready. Actually cook it over a coal fire in earthen pots and that is another reason the meat gets a lot of earthy flavours. But here I cook on gas top in an earthen pot. Add all spices and other ingredients according to your convenience but do not compromise with oil, ghee and garlic 😁 Ingredients are....  sliced onion, crushed ginger, garlic, onion, black pepper, whole red chillies, turmeric, garam masala, cinnamon,star anis, bay leaves, cloves, mustard oil, ghee and whole pods of garlic and salt. The garlic is more important to this recipe. So here I add full 4 whole garlic. Pour all mustard oil in an earthen pot apply all over inside the pot so that all pores will closed . Add each and every ingredients along with chicken inside this earthen pot. Make a dough and seal the edges of the pot with it's lid.  Then, put...

  English...Mackerel Odia....Kanagurda Marathi.. Bangda Tamil...Kanankeutti Telugu... Kannangadatha To cook a fish,  begin by first preheating your oven. Place your baking sheet on tray so your fish don't stick to the pan. Place your fish on the sheet, season both sides with any marination, and then place in the oven. Check your fish at the middle of cooking process mark to check for doneness, which means flaky flesh and milky-white juices in the pan. Turn and fry for fixed time. No smells ,no oil, no waiting, no mess in your kitchen. Cooking time depends on the thickness of your fish. Prevent your fish from drying out, preheat your grill on high before you begin cooking.

  Heat a pan add butter add broccoli fry the broccoli on high heat until half done or tender but still a vibrant green. Remove broccoli from pan to plate spread and let cool for few minutes.  Add the cooked broccoli, green onion, garlic, parsley hungcurd and lemon juice to your blender, blend and pulse until completely smoothens. Now add olive oil and salt, if needed, add a little water to smooth it out, one tablespoon at a time. It should be thicker and creamy.  Remove in a bowl give a nice swirling around and drizzle olive oil on top with few chopped coriander leaves.

  Ingredients.... 100g cocoa powder 180 ml butter milk 40 ml oil 1 tbsp coffee powder 120g caster sugar 1 tsp vanilla essence 150g plain flour 1 pouch Eno Preparation.... Preheat the oven before baking. Take a mixing bowl, mix cocoa powder, coffee powder, caster sugar, vanila essence and oil to butter milk and beat until well combined. Add the flour and mix until just combined. When all done add a pouch of eno mix well and pour the mixture into a lightly greased 21cm x 10cm loaf tin lined with non-stick baking paper  Bake for 70 minutes or until cooked when tested with a skewer. Cool in the tin for 5 minutes before turning out on to a wire rack to cool completely.