A PINCH OF HING

Gobi Paneer Khurma No OGG recipe Cauliflower is soft when it cooks in gravy. How to keep without breaking florets of cauliflower. Cut the cauliflower into florets, wash, and dry the cauliflowers using a kitchen towel, then add turmeric without salt and mix it well. Now deep-fry it and keep it aside. Adding salt may smooth the skin of the florets. So avoid it whenever you cook with gravy. But you may add on before of fritters making.  Fry paneer and immediately put it in water so that it remains soft. I have put it in the gravy without frying it, as it's so soft and fresh. Now, in a jar, add a handful of cashews, 1 tablespoon poppy seeds, 1 large red tomato, 5 cardamoms, 1 large bay leaf, 2 hot, spicy green chilies, 3 tablespoons milk powder, and Kashmiri chilli powder; mix well. grind to a fine paste. Keep aside.      Use the same left-over oil, heat the oil with a pinch of cumin, add ground masala, add salt to taste, and pour one or two cups of water ove...

Ragi Vermicelli Upma ********************** The authentic Indian noodles of Ragi are used in the preparation of many dishes. They can be prepared in variations just as the normal vermicelli in Indian cuisine, like Simple Ragi Upma, Upma with vegetables, Halwa, Payas, Idli, Cutlets, and more than we create in our kitchen, like my way. Easy, quick and healthy.   Goodness of Ragi..... rich in calcium, high in fiber contents an essential source of amino acids, gluten-free, excellent baby food, cools the body, reduces blood pressure, cholesterol, and reduces heart problems and risks of strokes, reverses skin aging, provides stamina, helps in weight loss, battles anemia, a natural relaxant. Ingredients..... 1 package Ragi vermicelli ¼ tsp cumin seeds ¼ tsp mustard seeds 1 tsp blackgram dal 1 tsp Channa dal 10 no. Cashews 3 roughly chopped green chillies few curry leaves  Salt to taste Oil 1 tblsp pure ghee Preparations..... Heat kadhai along with oil; add all season...

#Sour_khichadi ***************** Have you ever eaten sour khichadi? I am sure you haven't eaten. This is new to my kitchen, and my family enjoyed it drastically. So I took a photo and posted it.   Wash the tur dal and rice and cook them with ginger, hing, turmeric powder, and salt.   On the other hand, in a separate pot, boil the raw chillies and onions, and add the sour ambili torani (fermented rice water) if don't have add 1tbl spoon of venegar or sour butter milk; and boil it well. Using onions because it has given khchadi a slightly sweet taste, if you don't like it you can skip it. When both are ready, mix and add salt if needed. Heat kadhai add pure ghee, cumin, mustard, green chillies, and garlic. When it's fried enough, add a little water and keep covered. Spread this tempering on top of the khichadi; don't stir it now. Stir at mealtime, or without stirring, you may serve on a plate and make sure each plate has some tempered sauce on top. Any spi...

Egg Bread and Pepper Fry ************************** First, make egg bhurji as always makes. Cut roti into small pieces and put them in the bhurji. Fry, then add curry leaves and black pepper; mix well, and serve hot.  Tips:  * Rotis become a little hard while frying; for this, sprinkle little water, roti becomes slightly soften. * It is better made with Moin toties.  *If fresh black pepper is slightly coarse, then its taste increases twice.  *You can also add capsicum, tomato and other veggies. In this situation avoid to use water.

Ingredients.... 300 gram Paneer 4 tbsp Ghee Salt to taste ⅓ tsp Turmeric powder For paste..... 3 tbsp Poppy seeds 1 tbsp Cashew nuts  2 tbsp Grated Coconut 6 Green chillies 4 Cardamom pods 1 bay leaf Preparations..... Take all the ingredients for blending and soak them in enough warm water for half an hour so that they soften up. Along with the soaking water, blend them together until a fine paste is formed. If necessary, add water. Set aside. Heat kadhai Add ghee; fry paneer cubes batch by batch in ghee until browned; remove and soak in water for better smoothing. set aside. Want to add potatoes fry them too. In the same ghee, add the posta paste, turmeric powder, coriander leaves, green chillies and salt. Give it a good stir, and let the gravy reach a bubbling point. Cook on a low flame.  Once the gravy is done, add the paneer with its soaking water. Yes, do not waste this water, so use little water for every step for perfect gravy. We don't need watery or runny ...

Shrimp shell tips  *****************  Don't throw away the shrimp shells anymore. Yes, you read that right—shrimp shell paste will double the flavour of simple, straight vegetable fries.  1) Wash the shrimp shell well, boil it, reduce the water, and keep it. Boil the potato fries in this water without adding any shrimp, and the taste of the potatoes will come out as you add shrimp. 2) Grind the shrimp shells well and fry them in mustard oil. If it gets cold, keep it in a bowl and keep it in the fridge. After adding any fried food, that is flavorfully done. If you fry potatoes or any other food without spices and add a little of this paste, it tastes better. Cabbage pea curry is very delicious when spiced with sauteed onions, tomatoes, and this paste. Make sandwiches with this paste. 3) Shrimp shells, pickles... Fry the shrimp shells in oil and add ginger, garlic, onion, tomato, green chillies, masala powder, and coriander to make a paste. Heat the oil and add ...

Why Kerala food is so inviting ?? "It's because Kerala food is based on fresh spices, herbs and fish best protein.  And when you and I look at the list of Kerala food, and notice the fresh herbs and multitude of spices used in cooking, it truly is a huge contributing factor as to why this State cuisine is so flavorful and exciting to eat.  Versatile cuisine with a prevalence for puttu, appam, idiyappam,idlis and other rice-based dishes, there are also opportunities for plant-based meals in almost every home.   If you are bored of eating the same fish dishes, try this local village fish dush from Kerala to stimulate your taste buds. Ingredients.... 1 kg fresh water fish 1 onion ½ of coconut 1" Ginger 6 Garlic cloves 4 Green chillies 2 Cardamom Lemon size tamarind 1 Green bay leaves 2 Cloves ⅓" of raw turmeric ½" Cinnamon Salt  For garnishing... Handful of Curry leaves Sliced Green chillies Coconut oil  Preparation.... Wash fish keep without any m...