thatswhatheavenfeelslike

[hyderabadiruchulu]

కీరదోసకాయ పచ్చడి ఇలా చేసుకుంటే అమోఘం| Perfect Chutney Recipe | Keera Dosakaya Chutney

Cucumber chutney, or Kheera Dosakaya Chutney, is a refreshing South Indian condiment made with fresh cucumbers, roasted nuts, garlic, and spices. Perfect with rice, Indian breads, or as a dip, it enhances meals with its tangy flavor while offering hydration, nutrients, and digestive benefits. 🥒🌿🍚

[petermorwood]

Wow-Wow Sauce

For @redwineand12gaugeshells... :->

In fact that bottled sauce (and nervousnigels) no longer exists, and in any case its principal ingredients of (squints) horseradish and mustard are way off base.

Wow Wow sauce was meant to go with boiled beef, and since a major ingredient was the meat's broth *, it was more like a pan gravy made at the end of cooking, than something intended to go into / come out of a jar in the preserves cupboard.

* 1817 was well before stock / bouillon cubes, however "portable soup" was a Known Thing and could be a possible alternative. The recipe is specific about using fresh broth, but here's how to make portable soup, because You Never Know.

Real Wow Wow sauce had no hyphen, no sulphur, no saltpetre and definitely no grated wahoonie, though some "real" ingredients of the Discworld version - mangoes, figs, asafoetida, anchovy - suggest Terry was taking inspiration from labels in his own kitchen, such as those on HP Sauce, Worcestershire Sauce and Yorkshire Relish.

*****

Dr Kitchiner's "The Cook's Oracle" is available online from Gutenberg (the 1833 American adaptation) as well as a PDF of the 1822 UK Third edition from Internet Archive.

Here's his recipe - whose title, for extra interest, includes the original name for what became "Bully Beef":

The good doctor's "pickled cucumbers" would have been vinegared like cornichons or gherkins, not brined like dill pickles. In addition, pickled walnuts are easier to find than they used to be; even the Tesco supermarket chain carries them...

...as well as mushroom ketchup.

You'd probably still need to make the other herb vinegars and the shallot wine (based on dry sherry), but those are easy, just a matter of steeping the herbs in the liquid for a week or so then straining off and bottling the flavoured fluid.

Another useful ingredient for period cooking is anchovy sauce, which is less, er, emphatic than full-on anchovy essence. You could always scale up if you like the taste.

This also has the advantage of being a pleasant - if you like fishiness - sauce in its own right; try a teaspoonful in a tablespoonful of EV olive oil then tossed with hot pasta. Yum...!

This one's from the same company as the mushroom ketchup and the packing clearly emphasises their "period-ness" (is that a word?) The anchovy sauce is a bit harder to find, but well worth tracking down.

*****

Finally, here's a Youtube short of Wow Wow sauce being made and sampled. It looks entirely acceptable, like a cross between a thin chutney and a thick sauce, and would be, to use Dr Kitchiner's own word, "piquante".

As a side-note, that by-play with tinned corned beef was a bit pointless, since its texture and flavour are both utterly unlike beef that's been slowly, gently boiled (simmered, TBH) with halved onions, carrots, root veggies etc.

Use shin or silverside; the magic tenderiser for those cheap cuts is Time (or a pressure cooker) - though you can also add a sprig or two of Thyme if you want...

[johannestevans]

always curious what people's like. staple meals and regular meals are

like the meals you regularly cook a few times in a month, for yourself or your family as well

bc for me it's like

bacon sandwiches. basic.

garlic bread

baked feta with peppers & tomatoes, oregano, olive oil, a bit of lemon juice

the lidl potato gratin with peppers, tomatoes, and spinach mixed in, again normally with olive oil and some cheese

roast chicken with roasted potatoes and root vegetables, normally carrots and parsnips

pork souvlakia, chunks of usually belly pork or chop on kebab sticks and oven grilled with or without chunks of pepper and tomato

dolmades, vine leaves stuffed with stewed rice

chicken risotto made with chicken stock on a base of butter with spring onions and bacon to toast the rice with

pasta with chicken pieces with a tomato-based sauce w more cheese and vegetables

a "greek salad" with some modifications - chunks of cucumber, tomato, red and yellow pepper, spinach leaves, red onion or spring onions, garlic granules, and then olive oil and feta chunks

parchment pastry scrolls, a spread of pastry smeared with tomato purée or similar chutney, cheese, bacon, vegetables, or mushrooms, and then cut into discs and baked

homemade burgers with beef or lamb mince, tiny chopped onions, egg, honey as a binding agent, and then fried hopefully to eat with slices of cheddar or leerdammer, bacon, and pickles/cornichons

i made a kouneli stifado a while back (whole rabbit cut into chunks, slow cooked with potatoes and root vegetables, onions, red wine, stock, etc) that i want to do more regularly bc a whole rabbit is a fiver and it feeds a LOT of people

then obvs like. various oven cooked things i don't modify, like prawn tempura or frozen calamari, etc

because i've moved and haven't set up my rice cooker or got my short grain rice again, and bc i don't have a new deep fat fryer yet, i'm not cooking like, my fresh cut chips, or maki rolls and onigiri, or a meal i'd regularly do of just like. fried eggs on rice and stuff

i used to make lasagnes more regularly and i'd like to go back to that, esp bc like... i love making latkes and once we have a nice wide frying pan it will be nice to do that more regularly, and my big thing atm is that i want to learn to cook with some new ingredients

i want to learn to do more and more interesting stuff with coconut and pineapple, i want to do more like. kormas and other diff curries, i want more green vegetables, esp asparagus and broccoli

i want to cook more with different fish and sea food bc i know i desperately need the oil for my fucked up joints and brain, i want to break more breads and savoury things, esp garlic and tearaway breads

esp bc like. my body's capacity for red meat is fucking terrible lmao, i want more fibre and less heavy protein from red meat at once so i don't just utterly eviscerate my guts lmao

[remembertoeat]

Dinner Recipe: Salmon and Vegetables

TIME: ★★★✰

PRICE: ★★✰✰

EASE: ★★★✰

CLEANUP: ★★★✰

There is a WIDE scope to salmon and veg recipes. Salmon, at least where we are, is a little on the pricier side, but we love it and the doc said it was good for our eyes so we ran with that as an excuse, LOL!

We are constantly looking for a variety of ways to cook and dress salmon. I believe these recipes would generally work for both frozen and fresh fillets, with some minor modifying.

It's a super quick thing to serve these with a handful of salad greens, but our go-to is broccoli! I made a short blurb on how we like to prepare broccoli in a tasty way! The different recipes could range between 20-40 minutes, depending on which one you're making!

Cast Iron Salmon (DishNTheKitchen)

Crispy Honey Orange Glaze Salmon (CafeDelights)

Salmon with Apple Fig Chutney (WhatJewWannaEat)

Lemon Basil Pesto Salmon (JarOfLemons)

I don't have photos of these recipes but I have made them and they're very tasty!

Brown Sugar Soysauce Salmon (Key to My Lime) This is one of our go-to salmon recipes! Very classic and tasty!

Parmesean Crusted Salmon (Cooking Classy) Recently made this and it was a really nice change of pace with texture and flavor! Highly recommend it if you like parm!

We also enjoy making Salmon Bowls. Just dig up some veg we have lying around and serve it with salmon over rice. Below we had avocados, mukimame, cucumbers,carrots, and mandarin oranges over rice with some orange glaze salmon!

[cookingadventures]

For easter, we're planning homemade high tea for lunch! A family member is vegan, so everything I made was vegan.

4 types of sandwiches (all on Italian sourdough made by the local bread maker in town):

Roasted eggplant, tomato, arugula, a drizzle of balsamic vinegar and extra virgin olive oil

Coronation chickpea (mostly-mashed chickpeas left with a few chunks, vegan mayo, curry powder, Sri Lankan mango chutney, a bit of cayenne, and a bit of salt)

Butter, cucumber, and the following spread loosely based on this : mashed peas food processed with chopped mint, olive oil, a bit of salt, white pepper and freshly ground black pepper, vegan parmesan, a spoonful of vegan mayo (just to make it a bit creamy but not overpower the flavor, since the original recipe calls for yogurt)

Samosa filling, tamarind chutney, and mint chutney (note: I highly recommend fresh chutneys instead of bottled if you can get them, especially the mint, the bottled ones tend to be extremely vinegary)

Rose, orange scones - based on this recipe (doubled) for the base scone recipe but modified the flavorings: replaced the vanilla extract with rose water (used 3tsp instead of 2tsp), replaced the lemon zest with orange zest from 1 large orange, and cut out the blueberries. Ended up being really sticky so I had to add more flour to get the right consistency. But the result was wonderful!

Mini fruit tarts - premade mini phyllo dough cups (bought frozen from Wegmans and baked for 5 min), ginger coconut custard from this recipe, and blueberries, raspberries, garnished with a mint leaf

[guardianreadersofthegalaxy]

If I were on the Off Menu podcast:

Still or sparkling water: Still, obviously. Sparkling water tastes rank. One time when I was a kid, a friend's mum gave me sparkling water that had gone flat so I couldn't tell it was sparkling. I couldn't swallow it so I just spat it out all over my pizza.

POPPADOMS OR BREAD?!?!?!?!: Usually I'd say bread - something a bit oily with olives in it and big flakes of sea salt - but I've got a big meal planned and I don't want to fill up. So i'll have a single poppadom and some mango chutney.

Your dream starter: This is kind of academic because I'm ordering small plates, but the first proper dish I want going in my mouth is boquerones en vinagre. It's fresh anchovies marinated in vinegar and oil and seasoned with garlic and parsley and the best boquerones are made in Cambio De Tercio, a tapas restaurant in South Kensington. And to accompany that, I'd like a cold glass of gazpacho (cold tomato soup). I had this a lot in Cádiz and it's the most refreshing thing.

Your dream main course: Ok, deep breath... I want the crunchy prawns we had at my wedding, the potatoes with aioli I ate in Valencia, an Insalata Caprese (tomatoes, mozarella & basil) made by my dad, deep fried courgette flowers, a small ramekin of my partner's courgette carbonara w. homemade linguini, grilled halloumi from Bar Mezze (a greek restaurant in Muswell Hill my family used to go to before it closed), taramasalata, tzatziki, baba ghanoush (cod roe dip, yoghurt/cucumber dip & smoked aubergine dip) and a big Turkish flatbread for dipping and sauce moppage.

Your dream side dish: Again, academic because of the small plates but I'll go for the broccoli w. garlic and chilli from Boulangerie Bon Matin in Finsbury park. The broccoli's nicely grilled and not too oily or salty and the chilli gives it a real zing. Also, in my fantasy, my partner's sat across from me eating the wood roasted chicken from Moro in Islington and she's giving me little forkfuls to try.

Your dream dessert: I'm not much of a dessert person but I'd never say no to a slice of my mum's chocolate birthday cake. It's nothing fancy (though the layer of grated dark chocolate over the top is a classy touch), but it's as delicious now as it was when I was a kid.

Your dream drink: So before the meal even starts I'd like a Lychee Martini at the bar. Then with my boquerones, I'd like a glass of Pegoes, a Portuguese wine we had at my wedding that has an interesting banana-y taste. When the small plates arrive, I'll move on to a 3/4 pint of Mythos, a Greek beer perfect for hot days and oily food. Then with dessert I want a little glass of Sauternes, my favourite dessert wine. Then, if it's lunchtime I'll just have a homemade filter coffee, with plenty of milk.

Your dream restaurant: I'll stick with the Mediterranean theme and imagine myself in a seaside town, where it's hot but you're cooled by the breeze and you can see the boats bobbing in the bay. Occasionally a moped revs past but otherwise all you can hear are the other diners and the waves lapping against the harbour. That, but with comfortable chairs!

[foodifymeals]

Raj Kachori - How to make Raj Kachori (famous Indian street food) 😋😋

In the vibrant tapestry of Indian street food, Raj Kachori stands tall as a beloved delicacy that titillates taste buds and leaves a lasting impression. With its crunchy shell, generous toppings, and an explosion of flavors, Raj Kachori is a culinary masterpiece that captures the essence of India’s rich gastronomic heritage. Let’s embark on a delightful journey through the world of Raj Kachori, exploring its origins, ingredients, and the joy it brings to food lovers.

How to make Raj Kachori?

Ingredients

⦁ 1 cup all-purpose flour (maida)

⦁ 1 tablespoon semolina (sooji)

⦁ 1/4 teaspoon baking powder

⦁ 1/4 teaspoon salt

⦁ Water, as needed

⦁ Oil, for frying

For the stuffing:

⦁ 1/2 cup boiled and mashed potatoes

⦁ 1/4 cup boiled chickpeas (chana)

⦁ 2 tablespoons chopped onions

⦁ 2 tablespoons chopped tomatoes

⦁ 2 tablespoons chopped cucumber

⦁ 2 tablespoons sweet tamarind chutney

⦁ 2 tablespoons green chutney

⦁ 2 tablespoons whisked yogurt

⦁ 1 teaspoon chaat masala

⦁ 1/2 teaspoon roasted cumin powder

⦁ 1/4 teaspoon red chili powder

⦁ Salt, to taste

⦁ 1 cup all-purpose flour (maida)

⦁ 1 tablespoon semolina (sooji)

⦁ 1/4 teaspoon baking powder

⦁ 1/4 teaspoon salt

⦁ Water, as needed

⦁ Oil, for frying

For the stuffing:

⦁ 1/2 cup boiled and mashed potatoes

⦁ 1/4 cup boiled chickpeas (chana)

⦁ 2 tablespoons chopped onions

⦁ 2 tablespoons chopped tomatoes

⦁ 2 tablespoons chopped cucumber

⦁ 2 tablespoons sweet tamarind chutney

⦁ 2 tablespoons green chutney

⦁ 2 tablespoons whisked yogurt

⦁ 1 teaspoon chaat masala

⦁ 1/2 teaspoon roasted cumin powder

⦁ 1/4 teaspoon red chili powder

⦁ Salt, to taste

For garnishing:

⦁ Sev (crispy gram flour noodles)

⦁ Chopped coriander leaves

⦁ Pomegranate seeds

⦁ Sev (crispy gram flour noodles)

⦁ Chopped coriander leaves

⦁ Pomegranate seeds

instructions:

1. In a mixing bowl, combine all-purpose flour, semolina, baking powder, and salt. Mix well.

2. Gradually add water while kneading the dough until it comes together. The dough should be firm and not too soft. Cover the dough and let it rest for 15-20 minutes.

3. After the resting time, divide the dough into small lemon-sized balls. Take one dough ball and flatten it with your palm.

4. Heat oil in a deep pan or kadai over medium heat for frying.

5. Gently slide the flattened dough ball into the hot oil. Fry until it puffs up and turns golden brown on both sides. Remove from oil and place it on a paper towel to absorb excess oil. Repeat the process with the remaining dough balls.

6. Once the kachoris are cooled, make a small hole in the center of each kachori by gently pressing with your thumb.

7. For the stuffing, in a mixing bowl, combine boiled and mashed potatoes, boiled chickpeas, chopped onions, chopped tomatoes, chopped cucumber, sweet tamarind chutney, green chutney, whisked yogurt, chaat masala, roasted cumin powder, red chili powder, and salt. Mix well.

8. Fill each kachori with the prepared stuffing. You can be generous with the stuffing.

9. Garnish the stuffed kachoris with sev, chopped coriander leaves, and pomegranate seeds.

10. Serve the Raj Kachoris immediately and enjoy the delicious flavors!

With these things you can eat Raj kachori

1. Chutneys: Raj kachori pairs well with different chutneys, such as tamarind chutney and mint chutney. These tangy and flavorful sauces enhance the taste of the kachori.

2. Yogurt: Adding a dollop of yogurt on top of Raj kachori can provide a cooling effect and balance out the spiciness. It also adds a creamy texture to the dish.

3. Mint Chutney: A refreshing chutney made from fresh mint leaves, coriander, green chilies, and spices, providing a cooling contrast to the rich flavors of the kachori.

4. Sev: A crispy, fried noodle-like snack made from gram flour, sev is sprinkled generously on top of the kachori to provide an extra crunch.

5. Chopped Onions: Finely chopped onions add a sharp, pungent flavor and a crunchy texture to the Raj kachori.

Enjoy your Raj Kachori! 😋😀

If you want to make super delicious Raj Kachori ? Then definitely check out this recipe -

https://foodify.entertainico.com/raj-kachori-the-royal-snack-of-india/

[askwhatsforlunch]

Spicy Prawn Sandwich

It's hot and sunny, the skies are a cloudless blue, the ideal weather for a picnic! And this Spicy Prawn Sandwich makes a delicious, mouth-watering al fresco meal, whether it's by the sea or in your own garden! And you can even bring it indoors to tuck into it whilst watching the Rugby World Cup opening clash between Les Bleus and the All Blacks!!! Happy Friday!

Ingredients (serves 1):

a generous bunch Garden Cilantro

1/4 long red hot chili pepper

1 1/2 tablespoon olive oil

1/2 small lemon

a dozen fresh prawns, steamed and cooled

1/4 cup thick plain or Greek Yoghurt

2 heaped teaspoons Mango Chutney

1/4 teaspoon Garam Masala spices

1 teaspoon olive oil

100 grams/3.5 ounces freshly baked Baguette

a pinch of salt and freshly cracked black pepper

a few leaves gem lettuce, rinsed and spin-dried

1/4 cucumber

Finely chop Cilantro, and spoon into a medium bowl.

Thinly slice chili pepper, and add to the bowl. Add olive oil, and squeeze in the juice of the lemon halve. Give a good stir.

Peel prawns, and add them to the bowl. Toss well to coat in herbs, chili and oil.

Place in the refrigerator, to marinate, a couple of hours.

Spoon Greek Yoghurt into a small bowl. Add Mango Chutney and Garam Masala spices. Give a good stir, gradually adding olive oil, until well-blended. Set aside.

Halve Baguette, without cutting through completely. Generously spread mango mixture on both sides. Arrange gem lettuce leaves onto the bottom side.

Remove marinated prawns from the refrigerator, and season with salt and black pepper.

Thinly cut a few slices cucumber, and arrange them on top of the lettuce. Finally, fill generously with spicy marinated prawns, pressing gently to close sandwich.

Enjoy Spicy Prawn Sandwich immediately, or wrap tightly in cling film if bringing as a picnic!

[fauxspirited]

my picnic snackies for tomorrow:

- cheese and crackers (2 types of seasoned/flavored spreadable goat cheese) + pineapple preserves

- manchego + dark chocolate

- a little pasta salad

- a cucumber aioli sandwich + a butter coriander chutney sandwich

- fresh cut fruits

- slushees + wine to make wine slushees!

aaaand doing the picnic by a lake, with potential to rent a paddle boat for an hour :’)

[tanck9]

Death by Curry and Chiya

Since arriving I’ve eaten my weight in curry. The food is amazing and my hosts are so generous with their portions. It has become abundantly clear that I need to learn how to politely decline more food. Every time I turn around there is another snack or meal. I’m going to need new pants soon. Breakfast was perhaps my favorite meal so far. It was composed of roti, potato curry, and scrambled eggs. It was so good I ate every bite. I would later regret this decision.

Sunil had made arrangements to visit the local school on the hill. So, after breakfast we began initially on the road and then wandered through a forested area before catching the dirt road again. Each step was uphill—gained about 800ft of elevation. It was a steep climb and we walked almost an hour to reach the top. I could feel the potato curry and chiya (a hot milk tea that somehow has a hint of almost cinnamon) swishing in my stomach as we made our ascent. Between the heat, elevation and my new found eating habits I thought I might puke. Kathmandu valley sits around 4,000 feet of elevation. I, however, powered through and pretended to be in shape. The effort it took was more than worth it.

We encountered children walking to school, exchanged warm namastes with neighbors, and were offered water along the way. The culture here is so warm and you can feel the sense of community. Once we reached the top we reached a small school that contains grades 1-3 and serves 22 children in the area. I was able to meet with the principal and discuss changes she has implemented over the last year as she has assumed her new role. Under her direction the school has more than doubled the number of children attending. She also described some of the challenges they face in terms of funding, how difficult the school is to access due to its location (children must be able to walk to the school), and the availability of trained teachers. We spent about an hour taking and drink chiya before she treated us at a local restaurant.

The restaurant was situated at the top of the hill with views on both sides over looking Kathmandu. The food once again was awesome. The middle of the plate contained about two cups of rice and was surrounded by a spicy chutney, chicken curry, pumpkin greens and potato curry, fresh slices of cucumbers and carrots. Then yogurt and dahl were placed in small bowls on the side. We ate in the traditional style with our right hand. As good as the food was I could not possibly eat all of it. After lunch m, we sat outside the restaurant drinking chiya and took in the views.

The trek back down the hill was an adventure. We took a shortcut walking over terraces, slipping between barbed wire fences, and occasionally following the road. By the time we arrived back at Sunil’s, I was exhausted, so hot and sweaty it looked like I took a shower with my clothes on, and still so full. After a quick snack of watermelon and iced coffee, I took my afternoon rest. I feel so privileged to be so welcome and able to see and experience Nepal, the people, and the education system. I do, however, feel that if I continue eating curry and drinking chiya at this pace I may die—but what a way to go!

[nbula-rising]

Chickpea Masala Sandwich

Serves: 2 sandwiches Prep Time: 10 minutes Cooking Time: 10 minutes

Ingredients

   olive oil    1 x 400g / 14.1oz tin of chickpeas, drained + rinsed    salt + pepper    2 garlic cloves, peeled + chopped    1 thumb of fresh ginger, peeled + chopped    1/2 red chili, chopped    1.5 tsp cumin powder    1 tsp paprika    1 tbsp tomato purée    1/4 cup vegan mayonnaise    1/4 cup vegan plain yoghurt

To serve:

   4 slices of bread, or gluten-free bread    mango chutney    baby spinach leaves    tomato, sliced    cucumber, sliced    red onion, sliced    1 small handful of fresh coriander

Method

   First add some olive oil to a pan. Next add the chickpeas along with a pinch of salt and pepper and fry for 8 minutes.    Add the garlic, ginger, red chilli, ground cumin, paprika and tomato puree to the pan and fry for 2 minutes.    Transfer the chickpea mixture to a bowl and stir in the vegan mayonnaise and yoghurt.    To serve, spread a little mango chutney over a slice of bread.    Next add some spinach leaves followed by the chickpea masala mixture, then some slices of tomato, cucumber, red onion and finally a few coriander leaves.    Close the sandwich with a second slice of bread. Repeat for the second sandwich.

[miisinternational]

Salad Packs A Health Punch

Eating plenty of fruits and vegetables can help you ward off heart disease, stroke and certain types of cancer. Include dark green, leafy vegetables, yellow, orange and red fruits and veggies, cooked tomatoes and citrus fruits. If you consume 2,000 calories a day, aim for at least nine servings or 41/2 cups of fruits and vegetables.

Try mangos and sweet potatoes. Mangos are high in fiber, have no cholesterol or saturated fat and are high in potassium and beta-carotene. They help replenish energy. Sweet potatoes are the most nutritious and heart-healthy vegetable, according to the National Center for Science in the Public Interest. They’re fat-free, cholesterol-free, low in sodium and high in fiber. Besides the great taste, the sweet potato is a wonderful source of vitamins A, C and E. Cumin is a good source of iron and cumin seeds promote a healthy digestive system.

Spring Salad with Chutney Dressing and Sweet Potato-Cumin Crisps

1 (9-ounce) bottle mango chutney (about 1 cup)

1/2 cup reduced-fat sour cream or mayonnaise

1/2 cup plain lowfat yogurt

1/4 cup finely chopped fresh cilantro or mint

8 to 10 cups mixed spring greens

1 apple, thinly sliced

1 cucumber, sliced

Golden raisins and toasted cashews

Sweet Potato-Cumin Crisps

1 cup Bruce’s Sweet Potato Pancake Mix

2 teaspoons toasted cumin seeds

1/4 teaspoon Bruce’s Ma Cayenne Red Pepper

1 cup water

2 tablespoons vegetable oil

Prepare Sweet Potato Cumin Crisps; set aside. For dressing, combine chutney, sour cream, yogurt and cilantro; mix well. Refrigerate until ready to serve. At serving time, toss greens with dressing and arrange on salad plates with apple and cucumber slices. Sprinkle raisins and cashews over each serving and serve sweet potato crisps on the side. Makes 6 servings.

Note: For a main dish salad, toss 3 cups of cubed cooked chicken with some dressing and arrange on plates with greens.

Combine all ingredients in a bowl; mix well. Spray an 8-inch nonstick skillet or omelet pan with cooking spray and place over medium heat. When pan is hot, add 2 tablespoons batter and tilt quickly to spread evenly. Cook until golden brown, about 2 minutes, then turn and cook on other side until golden brown and crisp around edges. Repeat with remaining batter, spraying pan as needed to prevent sticking. Place rounds in a single layer on paper towels after removing from skillet, then place in a single layer on a lightly greased cookie sheet. Bake in a 325

300 Vegan/Plant Based Recipe Cook Book

[maasbesttiffinservice]

What goes in an Indian Tiffin?

An Indian tiffin is a meal container packed with a variety of fresh, flavorful dishes that are both nutritious and delicious. A staple of daily Indian life, it typically includes a balanced mix of grains, vegetables, proteins, and snacks, making it ideal for lunch.

A tiffin service near me provides freshly prepared meals, including vegetarian and non-vegetarian options, delivered daily for convenience and taste.

Here’s a closer look at what often goes into an Indian tiffin.

1. Main Dish

Most tiffins start with a main dish like rice or Indian breads such as roti or paratha. Rice is often accompanied by dals (lentils) or vegetable curries, while rotis are paired with sabzis (vegetable dishes). Dishes like paneer curry, aloo gobi (potato and cauliflower), or chana masala (chickpea curry) are popular choices for their hearty flavors and balanced nutrition.

A typical tiffin menu includes roti, rice, dal, vegetable curry, salad, yogurt, and a small dessert for balanced nutrition.

2. Side Dishes

Indian tiffins frequently include side dishes to complement the main course. These could be dry vegetable stir-fries like bhindi (okra), baingan (eggplant), or a potato-based dish. Small portions of pickles, chutneys, or raitas (yogurt-based sides) add a burst of flavor and freshness. Raitas, made from yogurt and cucumbers or carrots, are cooling accompaniments perfect for balancing spicy dishes.

Food service Slough offers diverse options, from local eateries to catering and delivery, providing fresh, convenient meals for all tastes.

3. Protein-Rich Additions

Protein is an important part of a balanced Indian meal. Lentils, beans, chickpeas, or paneer (Indian cottage cheese) are common sources, especially for vegetarian meals. Dishes like rajma (kidney beans) or dal fry make satisfying, protein-packed additions.

A vegetarian tiffin service near me offers fresh, plant-based Indian meals delivered daily, featuring dishes like dal, roti, rice, and vegetables.

4. Salad and Fresh Vegetables

A small portion of fresh salad, usually with cucumbers, tomatoes, onions, and sometimes carrots or beets, is also included. Lightly seasoned with salt and lemon, this salad offers a crunchy, refreshing contrast to the cooked dishes. A Punjabi tiffin service near me delivers authentic meals daily, including favourites like butter chicken, chole, paneer, roti, and rice.

5. Sweet Treat

To finish the meal, many tiffins include a small dessert like a piece of mithai (Indian sweet) or a few slices of fruit. This sweet touch can include treats like laddoo, barfi, or seasonal fruits. A tiffin meal provides a balanced, homemade Indian lunch with essentials like rice, roti, dal, vegetables, and a small dessert.

6. Snacks

Sometimes, Indian tiffins come with crispy snacks like papad or a handful of roasted nuts for an added crunch.

Packed with variety and flavor, an Indian tiffin is more than just lunch — it’s a wholesome, fulfilling experience in every bite. A tiffin Indian lunch box includes a balanced meal with rice, roti, dal, vegetables, and sometimes a small dessert.

What Is Indian Tiffin Service?

An Indian tiffin service is a meal delivery service that provides home-cooked, freshly prepared Indian meals in a tiffin box, typically for daily or weekly subscriptions. This service is popular in India and among Indian communities worldwide, catering especially to those who desire the comfort and taste of homemade food but lack the time to cook themselves.

Tiffin delivery brings fresh, home-cooked Indian meals directly to your doorstep daily, offering a convenient and nutritious meal option.

How It Works

Tiffin services generally operate through local kitchens or small businesses that prepare a variety of dishes daily. Customers subscribe to the service and receive meals delivered to their homes, workplaces, or educational institutions.

Each tiffin usually includes a balanced meal consisting of rice or Indian bread (roti or paratha), vegetables, a protein source (dal, paneer, or meat), and often a side of salad, yoghurt, or dessert.

Meals vary each day to provide diversity, with some services offering customized menus to cater to dietary preferences and restrictions. A Gujarati tiffin service near me offers traditional meals featuring dishes like dhokla, khichdi, rotla, and various flavorful curries delivered fresh daily.

The Appeal of Tiffin Services

Indian tiffin services are valued for their affordability, convenience, and quality. Unlike fast food, these meals are typically made from fresh ingredients with minimal preservatives, delivering nutritious, homemade meals that evoke the flavors of traditional Indian cooking.

What is tiffin service? Tiffin services are particularly popular among office-goers, students, and expatriates who seek healthy, wholesome meals similar to what they might eat at home.

Types of Tiffin Services

What is tiffin? There are various tiffin services to suit different needs and preferences. Basic services offer standard vegetarian or non-vegetarian meals, while premium services may include gourmet or health-focused options. Some services focus on specific regional cuisines within India, like Punjabi, Gujarati, or South Indian.

Non-veg food includes dishes made with meat, poultry, or seafood, offering rich flavors and high protein, which are common in diverse cuisines.

In short, Indian tiffin services offer an easy, budget-friendly solution for enjoying home-style Indian meals without the time or effort of daily cooking, preserving the authenticity and warmth of traditional meals in a convenient, modern way.

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Kulcha Lal Parantha Das: Your Local Hub for Authentic Kulchas and Parathas

Are you craving the rich, spicy flavors of India’s beloved kulchas and parathas? Look no further than Kulcha Lal Parantha Das, a top-rated local restaurant dedicated to serving authentic and mouthwatering varieties of these classic flatbreads. With a menu that captures the essence of North Indian comfort food, Kulcha Lal Parantha Das is the go-to spot for a delicious, satisfying meal.

What Sets Kulcha Lal Parantha Das Apart?

At Kulcha Lal Parantha Das, quality is key. Their kulchas and parathas are freshly prepared, using traditional recipes that bring out the best flavors. The dough is made daily, ensuring that each kulcha and paratha is soft on the inside, perfectly crispy on the outside, and bursting with delicious fillings. Whether you’re in the mood for something mild or enjoy a bit of spice, there’s something for everyone on the menu.

kulcha paratha restaurant near me

A Range of Flavors to Savor

The restaurant specializes in a variety of kulchas and parathas, each catering to different tastes. Here’s a closer look at some of their popular options:

Classic Aloo Kulcha: The ever-popular stuffed kulcha filled with spiced potatoes. This one is lightly crispy and has a tangy kick, thanks to the added spices and herbs.

Paneer Kulcha: Perfect for cheese lovers, this kulcha is generously stuffed with paneer (cottage cheese) and seasoned with Indian spices. It’s creamy, flavorful, and pairs wonderfully with a bowl of dal makhani or a serving of raita.

Amritsari Kulcha: Inspired by the flavors of Punjab, the Amritsari kulcha is stuffed with a blend of spiced potatoes, onions, and herbs. It’s brushed with butter and sprinkled with sesame seeds, adding a unique flavor and texture.

Masala Paratha: A spiced paratha made from whole wheat flour and filled with a mix of fresh herbs and spices. It’s a great option for those looking for a more traditional flavor.

Onion and Green Chili Paratha: For those who enjoy a bit of spice, this paratha is packed with onions, green chilies, and fresh herbs. It’s perfectly crispy and goes great with a side of chilled yogurt.

Accompaniments that Enhance the Experience

No kulcha or paratha is complete without a few classic accompaniments. At Kulcha Lal Parantha Das, each order is served with an array of sides that add to the overall experience:

Raita: A cooling yogurt-based dish with cucumbers, cumin, and spices.

Chutneys: Enjoy a variety of chutneys, from tangy mint to spicy tamarind.

Chole: Spiced chickpeas that pair perfectly with kulchas and parathas.

Pickles: Traditional Indian pickles with a spicy kick for those who love intense flavors.

Why Locals Love Kulcha Lal Parantha Das

Apart from its delicious menu, Kulcha Lal Parantha Das is also known for its cozy ambiance and friendly staff. The restaurant offers a warm, welcoming environment where you can relax and enjoy your meal. Plus, with quick service, you don’t have to wait long to dig into your favorite kulcha or paratha.

For those looking to enjoy these flavors from the comfort of home, Kulcha Lal Parantha Das also offers takeaway and delivery options, so you can savor their delicious offerings wherever you are.

Visit Kulcha Lal Parantha Das Today!

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Discover Authentic Flavors at the Best Indian Restaurant in Boronia

If you’re in Boronia and craving a delicious Indian meal, look no further than Indian Restaurant Boronia. Known for its exquisite blend of flavors, authentic recipes, and welcoming atmosphere, this restaurant is a must-visit for anyone who loves Indian cuisine. Whether you’re a fan of classic curries or looking to try something new, this dining experience will take you on a journey through the rich and diverse flavors of India.

A Rich Culinary Tradition

Indian cuisine is celebrated around the world for its intricate use of spices, herbs, and fresh ingredients, offering a flavor experience like no other. At Indian Restaurant Boronia, the chefs expertly combine traditional Indian cooking techniques with the freshest ingredients to create dishes that are rich in both flavor and culture. From North to South India, the menu represents a diverse selection of dishes that showcase the unique culinary traditions of the subcontinent.

Whether you're in the mood for a rich and creamy butter chicken, a fiery vindaloo, or a comforting dal, the options here will cater to every palate. The restaurant places a strong emphasis on maintaining authenticity, ensuring that every dish tastes just like it would in India. Each recipe is crafted with care, respecting the centuries-old traditions that have made Indian cuisine one of the most beloved in the world.

Starters That Set the Stage

Before diving into the main course, the appetizers at Indian Restaurant Boronia are a great way to whet your appetite. Whether you opt for the crispy and flavorful samosas, the tender tandoori chicken, or the vibrant vegetable pakoras, each starter is packed with spices and served fresh to give you a taste of what's to come.

The tandoori dishes are a particular highlight, prepared in a traditional clay oven, or tandoor, which imparts a smoky flavor and tender texture to the meats and vegetables. Marinated in yogurt and spices, the tandoori options are an explosion of taste and aroma, making them the perfect way to start your meal.

A Main Course to Savor

The main course menu at Indian Restaurant Boronia features an extensive selection of curries, biryanis, and vegetarian dishes, ensuring that there is something for everyone. Each dish is made to order, allowing the kitchen to customize the level of spice and ingredients to suit your preference.

For meat lovers, the lamb rogan josh is a standout, with its tender pieces of lamb cooked in a rich, aromatic curry. The chicken tikka masala, another popular choice, features chunks of chicken cooked in a spiced tomato and cream sauce, delivering a perfect balance of tanginess and creaminess. Seafood lovers will enjoy dishes like prawn masala, where fresh prawns are cooked in a flavorful gravy of onions, tomatoes, and spices.

Vegetarians are well-catered for too, with a variety of dishes that make the most of seasonal vegetables and legumes. From the classic palak paneer, a spinach-based dish with Indian cheese, to chana masala, a chickpea curry that is both hearty and healthy, the vegetarian options are just as flavorful and satisfying as their meat counterparts.

Biryani: A Fragrant Feast

No Indian meal is complete without trying the biryani, a fragrant rice dish cooked with spices and either meat or vegetables. The biryani at Indian Restaurant Boronia is particularly noteworthy for its depth of flavor, where every grain of rice is infused with aromatic spices. Whether you choose the chicken, lamb, or vegetable biryani, you're in for a treat that pairs perfectly with a side of raita, a cooling yogurt-based dip.

Accompaniments and Sides

To complement your main course, the restaurant offers a variety of Indian breads such as naan, roti, and paratha, all freshly baked in the tandoor. These breads are perfect for scooping up the flavorful sauces of the curries. Add a side of cooling cucumber raita or tangy mango chutney to balance the spice of the dishes, and you have a complete meal that's bursting with flavor.

Desserts to Complete the Meal

If you have room for dessert, the traditional Indian sweets at Indian Restaurant Boronia are not to be missed. Gulab jamun, deep-fried dough balls soaked in sweet syrup, and kulfi, a dense and creamy Indian ice cream, provide a perfect end to a satisfying meal. These desserts offer a unique contrast of flavors and textures, adding a sweet touch to your dining experience.

Takeaway and Delivery Options

For those nights when you prefer to enjoy your Indian feast from the comfort of your own home, Indian Restaurant Boronia offers convenient takeaway and delivery services. You can order your favorite dishes through their website, and they’ll be prepared with the same care and quality as when dining in. This is a great option for a cozy night in or a family gathering where you want to serve a variety of dishes without the hassle of cooking.

Conclusion: An Authentic Indian Experience in Boronia

In conclusion, Indian Restaurant Boronia is the go-to place for anyone looking to indulge in the authentic flavors of India. With its extensive menu, warm ambiance, and commitment to quality, it provides a dining experience that’s both satisfying and memorable. Whether you’re a longtime fan of Indian cuisine or a newcomer eager to explore, this restaurant has something to offer every palate. So next time you're in Boronia, make sure to visit Indian Restaurant Boronia and enjoy a meal that celebrates the rich culinary traditions of India.

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Exploring the Flavors of Old Delhi: A Foodie’s Paradise

Old Delhi, with its narrow streets, bustling bazaars, and centuries-old eateries, is a haven for food lovers. This historic area of Delhi has preserved its rich culinary heritage, offering an explosion of flavors that reflect the city's diverse culture. If you're coming from outside the city, a convenient Lucknow to Delhi taxi service will ensure you arrive ready to dive into this vibrant culinary landscape. Let’s explore the flavors of Old Delhi and discover why it’s a foodie’s paradise.

Morning Delights: Breakfast in Chandni Chowk

Begin your day with a trip to Chandni Chowk, the heart of Old Delhi. Famous for its mouthwatering street food, this area comes alive in the morning with the aroma of fresh parathas, jalebis, and chai.

1. Paranthe Wali Gali

No trip to Old Delhi is complete without a stop at Paranthe Wali Gali, a lane dedicated to serving the best stuffed parathas. These fried flatbreads come in various fillings, from classic potato and paneer to unique options like banana and rabri. Served with tangy pickles, chutneys, and yogurt, these parathas are a filling and delicious start to your day.

Must-try: Aloo paratha, paneer paratha, and lassi.

2. Jalebis at Old Famous Jalebi Wala

After a hearty breakfast, treat yourself to some piping hot jalebis from the Old Famous Jalebi Wala. This iconic shop has been serving crisp, syrup-soaked jalebis since 1884, and it's a favorite for both locals and visitors.

Must-try: Fresh jalebis with rabri for a decadent sweet treat.

Mid-Morning Snacks: Savoring the Street Food of Old Delhi

As you continue your food journey through Old Delhi, you’ll come across numerous street vendors offering a variety of snacks that are hard to resist.

3. Dahi Bhalla and Aloo Tikki at Natraj Dahi Bhalla

Located near Chandni Chowk metro station, Natraj Dahi Bhalla is a must-visit for anyone who loves chaat. Their signature dish, dahi bhalla, is a yogurt-based snack made with lentil dumplings topped with sweet and tangy tamarind chutney, while their crispy aloo tikki (potato patties) are equally delicious.

Must-try: Dahi bhalla, aloo tikki.

4. Kulle Ki Chaat at Hira Lal Chaat Corner

A lesser-known but equally delightful dish is kulle ki chaat, a unique snack where fruits and vegetables are hollowed out and filled with tangy spices, pomegranate seeds, and chickpeas. Head to Hira Lal Chaat Corner to try this refreshing and flavorful chaat.

Must-try: Kulle ki chaat made with cucumber or potatoes.

Lunch: Indulging in Mughlai Cuisine

Old Delhi is famous for its Mughlai cuisine, which has been passed down through generations. For lunch, immerse yourself in the rich flavors of kebabs, biryanis, and curries that originated in the Mughal kitchens.

5. Karim’s

A visit to Old Delhi would be incomplete without dining at Karim’s, one of the city’s most famous Mughlai restaurants. Located near Jama Masjid, this century-old eatery is known for its succulent kebabs, tender mutton curries, and fragrant biryanis. The recipes here have been passed down through generations, making it a go-to spot for an authentic Mughlai feast.

Must-try: Mutton burra, seekh kebab, and chicken jahangiri.

6. Al-Jawahar

Just a stone’s throw from Karim’s is Al-Jawahar, another legendary restaurant that serves delectable Mughlai food. Known for its melt-in-your-mouth kebabs and flavorful curries, this place offers a satisfying meal at a reasonable price.

Must-try: Mutton korma, butter chicken, and sheermal (sweet bread).

Afternoon Sweets: A Sugar Rush in Old Delhi

No food tour of Old Delhi is complete without indulging in the city’s famous sweets. From traditional mithai to creamy desserts, there’s no shortage of options for those with a sweet tooth.

7. Giani’s Di Hatti

Located in Fatehpuri, Giani’s Di Hatti is the go-to spot for rich, creamy desserts like rabri falooda and kulfi. Their famous rabri falooda is made with thickened milk, rose syrup, and vermicelli, creating a sweet and refreshing dessert that’s perfect for a warm afternoon.

Must-try: Rabri falooda, badam milk.

8. Kuremal Mohan Lal Kulfi Wale

For something more traditional, head to Kuremal Mohan Lal Kulfi Wale, a shop that’s been serving handcrafted kulfi for over a century. Their stuffed kulfis, made with real fruits like mango and pomegranate, are a unique twist on this classic Indian frozen dessert.

Must-try: Stuffed mango kulfi, pomegranate kulfi.

Evening Bites: Savoring the Last Flavors of Old Delhi

As evening approaches, Old Delhi continues to bustle with food vendors selling freshly prepared snacks and meals. Cap off your day with some more street food before heading back.

9. Daulat Ki Chaat

A seasonal delicacy, daulat ki chaat is a fluffy, creamy dessert made with milk froth and garnished with saffron and pistachios. It’s light, airy, and melts in your mouth. You’ll find vendors selling this heavenly treat in the lanes of Chandni Chowk.

Must-try: Daulat ki chaat, available only in winter.

Convenient Travel with Lucknow to Delhi Taxi Service

Exploring the flavors of Old Delhi can be a adventure of a lifetime, especially if you're visiting Lucknow. For a hassle-free journey, you can opt for a Lucknow to Delhi cab, ensuring a comfortable ride to the capital. This way, you’ll arrive refreshed and ready to experience the vibrant culinary culture of Old Delhi without the stress of public transportation.