#Mughlai Toast

[foodwithrecipes]

Coconut Paneer Parathas. Coconut Paneer Parathas are a delightful fusion of flavors and textures. This vegetarian dish combines the creaminess of paneer (Indian cottage cheese). Read full recipe https://foodrecipesoffical.blogspot.com/2023/09/389-healthy-food-recipe-coconut-paneer.html… http://foodrecipesoffical.blogspot.com

[spicysugarpremix]

10 Easy Indian Meals for Hostelers -Spice Premixes Guide

Living in a hostel comes with many challenges—limited kitchen space, time constraints, and a tight budget. But that doesn’t mean you have to survive on instant noodles! Luckily with Spicy Sugar’s spice premixes, thepla premixes, and instant gravy mixes, you can prepare quick Indian meals without hassle.

Whether you're craving a homemade curry, a comforting dal, or crispy thepla, these instant food solutions help you make up delicious meals in minutes.

Let’s explore easy hostel meals ideas you can make effortlessly!

Why Instant Food is a Lifesaver for Hostelers

Cooking in hostels can be tricky, but using Indian spice premixes and instant gravy mixes makes it:

✅ Fast & Easy: No chopping, No grinding, or measuring—just add water and cook! ✅ Budget-Friendly: No need to buy multiple spices or ingredients. ✅No-mess: Few dishes to clean up—perfect for hostel life! ✅ Tastes Like Home: Enjoy authentic flavors without extra effort.

Simply add the required amount of spice premix to your meal while cooking. Hence, there’s no need to chop or grind masalas!

With the right spice premixes and premix seasoning, your hostel kitchen will not feel so far from home!

💡 Pro Tip: Keep a few spice premixes on hand to make everyday cooking fast and stress-free!

Quick & Easy Indian Meals Using Spice Premixes

Here are 10 instant meals you can prepare in under 15 minutes using Spicy Sugar’s premixes.

One-Pot Rajma Masala & Rice

Spicy Sugar’s Rajma Masala Premix makes cooking rajma effortless

💡 Use: Rajma Masala Premix

First, boil the soaked rajma with water until it becomes soft. 

Then, add the rajma masala premix and let it boil, allowing the flavors to blend beautifully.

Finally, serve with steamed rice for a comforting and satisfying meal.

2. Instant Chole Wraps

For those who love street-style flavors, the Chole Masala Spice Blend is a perfect solution.

💡 Use: Chole Masala Spice Blend

First, cook the soaked chole until they turn soft. Then, add the chole masala spice blend and mix well to infuse the rich flavors.

Next, spread the chole evenly on a fresh roti. After that, add a variety of crunchy veggies for extra nutrition. Finally, roll it up and enjoy a protein-packed wrap that's both delicious and satisfying!

3. Mughlai Paneer Curry in 5 Minutes

Mughlai gravy premix is a perfect option for you to have a burst of tangy flavour.

💡 Use: Mughlai Gravy Premix

First, add the Mughlai gravy premix to hot water and stir well to dissolve any lumps. Then, gently stir in the paneer cubes, ensuring they are fully coated with the rich, flavorful gravy.

Next, let it cook for about 5 minutes, allowing the spices to blend beautifully. Finally, serve hot and enjoy with soft rotis for a  restaurant-style meal!

4. Pav Bhaji Sandwich

If you’re in the mood for Mumbai’s favorite dish, the Pav Bhaji Masala Mix simplifies the process.

💡 Use: Pav Bhaji Masala Mix

First, mash the boiled potatoes, peas, and capsicum until they form a smooth mixture. Next, add the pav bhaji masala mix and stir well to ensure even seasoning.

Then, stuff the mixture into bread slices, pressing gently to keep everything in place. Finally, toast the sandwich on a pan until it turns golden brown and crispy, creating a quick, spicy, and delicious snack!

 5. Kadhai Paneer with Rotis

Recreate restaurant-style kadhai paneer effortlessly.

💡 Use: Kadhai Paneer Masala

Sauté paneer, bell peppers, and onions.

Sprinkle kadhai paneer masala, mix well, and serve with hot rotis.

6. 5-Minute Hyderabadi Biryani

Craving a fragrant rice dish? The Hyderabadi Biryani Spice Mix ensures authentic taste without extra effort.

💡 Use: Hyderabadi Biryani Spice Mix

First, cook the rice until it is light and fluffy. Then, mix it with the Hyderabadi biryani spice mix to enhance its rich flavors.

After that, add paneer, vegetables, or chicken to create a wholesome and satisfying meal. Finally, let it cook gently for a few minutes to allow the flavors to blend, resulting in a flavorful biryani!

7. Shahi Paneer Pasta

Hungry for pasta with a desi flavour? Then experiment with the shahi paneer masala blend for a unique twist.

💡 Use: Shahi Paneer Masala Blend

First, cook the pasta until it's perfectly tender. Next, mix it with the shahi paneer masala blend to infuse rich flavors.

Finally, add cream or milk for a royal, creamy twist, and enjoy your fusion delight!

8. Misal Pav for Breakfast

💡 Use: Misal Pav Spice Mix

First, cook sprouted lentils with misal pav spice mix until they are well combined and flavorful.

Then, serve with pav, and finally, top with sev for a delicious Mumbai-style breakfast.

9. Dal Makhani with Bread

💡 Use: Dal Makhani Masala Powder

First, boil the dal until it becomes soft. Next, add the dal makhani masala powder and let it cook for a few minutes, allowing the flavors to blend perfectly.

Finally, serve it with toasted bread for a delicious and satisfying meal.

 10. Thepla & Pickle for a Quick Bite

 Thepla is a staple Gujarati dish, loved for its soft texture and rich flavors. However, making it from scratch requires mixing flour, spices, and   kneading dough. Need to fulfill your cravings, try Thepla premix

💡 Use: Thepla Premix

First, mix the thepla premix with water to form a dough

Then, roll it out and cook on a tawa. Finally, serve it hot with pickle or yogurt for the best taste!

💡 Bonus Tip: Theplas stay fresh for 2-3 days,so they are perfect for travel or late-night snacks!

How Spicy Sugar Premixes Make Cooking Easy

Spicy Sugar offers a variety of instant food solutions that seamlessly bring authentic Indian spice premix flavors to your kitchen.

🔥 First and foremost, homemade spice blends provide a fresh, homemade taste. 🔥 Additionally, traditional masala mixes ensure rich, restaurant-style flavors. 🔥 Moreover, the organic spice premix contains no preservatives or artificial flavors, making it a healthier choice. 🔥 Lastly, instant gravy mixes help cut down cooking time while still keeping flavors intact.

With these quick Indian meals, you can effortlessly enjoy hassle-free hostel cooking without compromising on taste!

Make Your Life Easier with Spicy Sugar Premixes!

No doubt, cooking in a hostel can be challenging. However, with Spicy Sugar’s Spice Premixes, Thepla Premixes, and Instant Gravy Mixes, hostel cooking has never been easier!

💡 No time? No problem! Simply mix, cook, and enjoy delicious homemade meals in minutes.

👉 So, which recipe will you try first? Let us know in the comments!

🔹 Furthermore, why wait? Upgrade your cooking game today! Shop now at Spicy Sugar Premix.

Happy Cooking! 🍛🔥

[foodiehamster]

Poppy Seeds: A Tiny Ingredient with Big Benefits

Introduction

Poppy seeds are tiny, oil-rich seeds that have been used in cooking for centuries. Their nutty flavor and crunchy texture make them a popular addition to baked goods, curries, and desserts. But beyond taste, poppy seeds are packed with nutrients, offering numerous health benefits.

In this blog, we’ll explore the benefits, culinary uses, and history of poppy seeds, along with why they should be a staple in your kitchen.

Nutritional Benefits of Poppy Seeds

Poppy seeds may be small, but they are packed with essential nutrients:

1. Rich in Healthy Fats

These seeds contain omega-6 fatty acids, which help maintain heart health and support brain function.

2. High in Dietary Fiber

Poppy seeds aid digestion and help keep you full longer, making them a great ingredient for weight management.

3. Good Source of Calcium and Magnesium

Calcium strengthens bones, while magnesium plays a role in muscle function and relaxation.

4. Supports Sleep and Relaxation

Poppy seeds contain compounds that may promote relaxation and better sleep quality.

Culinary Uses of Poppy Seeds

Poppy seeds are versatile and can be used in both sweet and savory dishes:

Indian Curries & Gravies: They are often ground into pastes to thicken gravies, like in Mughlai and Bengali cuisine.

Baking: Used in cakes, muffins, and bread for extra crunch.

Desserts: A key ingredient in sweets like khus khus halwa.

Toppings: Sprinkled over salads, yogurt, or smoothies for added texture and nutrients.

For high-quality poppy seeds, check out Aashirvaad’s Whole Poppy Seeds.

How to Use Poppy Seeds in Cooking

Toast them for enhanced flavor.

Grind into a fine paste to use in curries and desserts.

Soak before use in milk or water for a softer texture.

Final Thoughts

Poppy seeds are more than just a garnish—they bring flavor, texture, and health benefits to your meals. Whether you use them in traditional dishes or modern recipes, they add depth and nutrition to your diet.

Explore the best quality Poppy Seeds for your kitchen needs.

[curryloves09]

The Ultimate Guide to Chicken Curry: A Flavorful Delight

Chicken curry is a dish that transcends borders, with variations found in almost every corner of the world. Whether you prefer the rich and creamy Indian version, the spicy and aromatic Thai rendition, or the homely and comforting Caribbean style chicken curry is a staple that never fails to impress. This article explores the history, ingredients, cooking techniques, and different versions of this beloved dish.

The Origins of Chicken Curry

Curry, derived from the Tamil word kari, meaning sauce or relish for rice, has deep roots in South Asian cuisine. It is believed that the concept of curry originated thousands of years ago in the Indian subcontinent, where people combined spices with meats and vegetables to create flavorful stews. The British encountered curry during their colonization of India and helped spread its popularity across the world. Over time chicken curry evolved into various regional adaptations, each with its unique flavors and ingredients.

Key Ingredients of Chicken Curry

While there are countless variations of chicken curry, some key ingredients remain consistent across different recipes:

Chicken – Bone-in pieces are often preferred for their flavor, but boneless chicken is also widely used.

Onions – A staple in most curry recipes, providing a deep, caramelized sweetness.

Garlic and Ginger – These aromatic ingredients form the base of the curry.

Tomatoes – Used in many versions, tomatoes add acidity and richness to the dish.

Spices – Common spices include turmeric, cumin, coriander, garam masala, chili powder, and cardamom.

Coconut Milk or Yogurt – Depending on the region, these ingredients can add creaminess and depth to the curry.

Fresh Herbs – Cilantro, curry leaves, or bay leaves are often used for garnish and added fragrance.

How to Cook Chicken Curry: A Step-by-Step Guide

Prepare the Ingredients – Chop onions, mince garlic and ginger, and cut chicken into desired pieces.

Sauté the Aromatics – Heat oil or ghee in a pot, then sauté onions until golden brown. Add garlic and ginger, cooking until fragrant.

Add Spices – Stir in the dry spices to toast them, which enhances their flavors.

Cook the Chicken – Add chicken pieces and brown them slightly before adding tomatoes or coconut milk.

Simmer – Cover and cook on low heat, allowing the flavors to meld together.

Final Touches – Adjust seasoning, add fresh herbs, and let the curry rest for a few minutes before serving.

Popular Variations of Chicken Curry

1. Indian Chicken Curry

Indian-style chicken curry is known for its complex spice blends. North Indian versions often use yogurt or cream, while South Indian styles feature coconut milk and curry leaves. Some popular varieties include Butter Chicken, Chettinad Chicken Curry, and Mughlai Chicken.

2. Thai Chicken Curry

Thai curries use fragrant curry pastes made from lemongrass, galangal, and Thai chilies. Red, green, and yellow Thai chicken curries are popular, each offering a different level of heat and flavor, often combined with coconut milk for a rich taste.

3. Jamaican Chicken Curry

Jamaican-style chicken curry features allspice, scotch bonnet peppers, and potatoes, offering a balance of heat and sweetness. It is usually served with rice and peas.

4. Japanese Chicken Curry

Japanese curry is milder and slightly sweet, often thickened with a roux. It typically includes carrots, potatoes, and onions, creating a comforting, stew-like dish.

5. Malaysian Chicken Curry

Malaysian chicken curry, also known as Kari Ayam, incorporates coconut milk, star anise, and lemongrass, giving it a rich and aromatic flavor. It is often served with roti canai or rice.

Tips for Making the Perfect Chicken Curry

Toast Your Spices – Dry roasting whole spices before grinding them enhances their flavors.

Marinate the Chicken – Using yogurt, lemon juice, and spices can tenderize the meat and enhance taste.

Use Homemade Spice Blends – Freshly ground spices offer a more intense and authentic flavor.

Simmer Slowly – Allowing the curry to cook on low heat ensures deep flavor development.

Rest Before Serving – Letting the curry sit for a few minutes helps the flavors blend harmoniously.

Pairing and Serving Suggestions

Chicken curry pairs wonderfully with a variety of sides:

Rice – Basmati rice, jasmine rice, or coconut rice complement the flavors.

Breads – Naan, roti, or parathas are perfect for scooping up the sauce.

Pickles and Chutneys – Mango chutney, lime pickles, or raita add a refreshing contrast.

Vegetables – Stir-fried or roasted vegetables provide a balanced meal.

Conclusion

The chicken curry is a dish that unites cultures through its rich and diverse flavors. Whether you enjoy it mild or spicy, creamy or broth-based, there is a version for everyone. Experimenting with different ingredients and techniques can help you find your perfect chicken curry recipe. So, the next time you're in the mood for a comforting and flavorful meal, whip up a batch of chicken curry and enjoy a culinary adventure in your own kitchen!

[anoyms]

"Elevate your sipping experience with ProudlyIndia's handcrafted Copper Mughlai Tumblers! Discover timeless elegance and superior quality on Etsy. Grab yours now and toast to tradition!"

[nitiaura]

Hyderabad, the City of Pearls, is renowned for its rich history, culture, and, of course, its delectable cuisine. A food journey in Hyderabad is a culinary adventure that takes you through a blend of flavors, spices, and traditions that are deeply rooted in the city's heritage. Do not forget to book your Delhi to Hyderbad flight today for a relaxing and exciting holiday. 

1. Biryani Bonanza:

Begin your food trail in Hyderabad with the city's iconic dish – Biryani. Head to Paradise or Bawarchi, two legendary establishments known for serving some of the best biryanis in town. Enjoy the aromatic blend of fragrant rice, delicious meat, and rich spices that make Hyderabadi biryani a delight.

2. Irani Chai at Charminar:

Take a stroll through the streets of the old city and make your way to the iconic Charminar. Stop at one of the many Irani tea houses scattered around the area and savour a cup of Irani chai. The combination of strong tea and Osmania biscuits is a cultural experience in itself. Start looking for cheap flight booking online to experience the taste of Irani Chai. 

3. Breakfast at Chutneys:

Kickstart your day with a hearty South Indian breakfast at Chutneys. From idlis and dosas to pesarattu, this restaurant offers a variety of vegetarian delicacies that will enhance your taste buds. Don't forget to try their signature peanut chutney.

4. Street Food Extravaganza at Laad Bazaar:

Explore the Laad Bazaar near Charminar, which is famous for its traditional bangles and street food. Indulge in local favourites like Mirchi Bajji, Samosa, and various chaat items. The spicy and tangy flavours will leave you craving more.

5. Haleem Heaven During Ramadan:

If you happen to visit Hyderabad during the holy month of Ramadan, don't miss the chance to savour Haleem. Visit the Old City area, where numerous stalls and eateries serve this delectable dish made from wheat, meat, and lentils.

6. Fine Dining at Ohri's Jiva Imperia:

Treat yourself to a luxurious dining experience at Ohri's Jiva Imperia. Located in the heart of the city, this fine dining restaurant offers a blend of Indian and Mughlai cuisines. The ambience and diverse menu make it a perfect choice for a special evening.

7. Vegetarian Delights at Simply South:

Experience the rich culinary heritage of South India at Simply South. This restaurant is known for its authentic vegetarian dishes from Andhra Pradesh, Karnataka, Kerala, and Tamil Nadu. The flavours are both traditional and innovative, offering a unique dining experience.

8. Kebab Trail at Shadab:

For a delightful kebab encounter, head to Shadab. Famous for its mouth-watering kebabs and Mughlai cuisine, this restaurant has been serving food lovers for decades. The kebabs, especially the Galouti Kebab and Boti Kebab, are a must-try.

9. Dessert Delights at Karachi Bakery:

Conclude your food journey on a sweet note at Karachi Bakery. Famous for its Osmania biscuits and a variety of cookies, this bakery is a paradise for those with a sweet tooth. Grab some traditional Hyderabad sweets like Double Ka Meetha and Qubani Ka Meetha.

10. Nightcap at 36 Downtown Brew Pub:

Wrap up your Hyderabad food journey with a nightcap at 36 Downtown Brew Pub. This trendy pub offers a range of craft beers and cocktails, providing a modern contrast to the city's rich culinary traditions. Enjoy the fun atmosphere and toast to the memories of your gastronomic adventure in Hyderabad.

Conclusion

A food journey in Hyderabad is not just a feast for the senses but a cultural journey that unveils the city's history through its diverse and delectable offerings. From the streets around Charminar to the opulent settings of the Falaknuma Palace, each bite tells a tale of tradition, flavour, and hospitality that defines the food landscape of this enchanting city.

[orlandospride]

i like asian food but i can’t cook rice so my hack is just to chuck it into a tortilla then toast it

[foodtheywrote]

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.

[foodmad]

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.*

[foodwithrecipes]

Chickpea Spinach Curry. Spinach, rich in nutrients, is very beneficial for health. By eating this you can avoid problems related to digestion. Read full recipe

foodrecipesoffical.blogspot.com

[franchisesdairy]

How to start a Paneer Manufacturing Business?

Cabin rubbish or paneer manufacturing is a profitable and economic business. It comes under milk processing exertion. Then in this composition, we intend to explore how to start a small scale paneer manufacturing business.

Paneer is a fresh rubbish. It's an unaged, acid- set,non-melting planter rubbish or curd rubbish. Generally, paneer is notorious in nearly Asia Pacific countries like India, Bangladesh, Pakistan, Afganistan, etc. Still, the product of paneer is now spreading throughout the world.

In the Indian request, we find paneer in two different orders. One is for fresh selling and another is packaged paneer. Still, fresh paneer has a small shelf life compared to packaged paneer. Any existent can start a paneer manufacturing unit with a moderate incipiency capital investment. Also, the manufacturing process is simple.

Popular Dishes With Paneer

In India, paneer is an essential component in so numerous veg and nonveg fashions. Still, some of the most popular dishes are Sandesh, Chhena Murgi, Mattar paneer( paneer with peas), Saag Paneer, Shahi paneer( paneer cooked in a rich, Mughlai curry), Paneer tikka( a submissive interpretation of funk tikka, paneer placed on skewers and roasted), Paneer tikka masala, Kadai Paneer, Palak Paneer, Chili paneer( with racy chilies, onions and green peppers, generally served dry and garnished with spring onions), Paneer Pakora( paneer galettes), Rasmalai, Rasgulla, Paneer capsicum, Khoya paneer, Paneer bhurji, etc.

Legal Compliance For Paneer Manufacturing

According to the PFA( 2010), paneer means “ product attained from cow or buffalo milk or combination thereof, by rush with sour milk, lactic acid, or citric acid.

It shall contain no further than 70 humidity and the fat content shouldn't be lower than 50 expressed on the dry matter ”. Milk solids may also be used in the medication of paneer.

So compliance with the PFA Act is obligatory in the paneer manufacturing business. It's judicious to check your state law. Still, then we put some of the introductory conditions.

First of all, register your business with ROC.

Apply for Trade License from the original External authority.

Gain MSME Udyog Aadhaar online enrollment

Apply for FSSAI enrollment.

Also, you must apply for BIS instrument.

Paneer Manufacturing Plant Setup & Machinery

In starting a small scale paneer manufacturing unit, you must secure a space for the operation. And an area of 1000 Sq Ft is sufficient for starting the operation. Still, you must specify the space for processing area, stockroom, quilting material storehouse, finished goods storehouse, and washing. Also, you must give serviceability like electricity and water. It's judicious to have a paneer manufacturing design report in hand before commencing the business.

Generally,semi-automatic manufacturing units are more successful in this field. Still, the use of a ultramodern mechanized process offers advantages of invariant quality, bettered shelf life, increased yield, and a nutritionally better product. Some of the introductory needed ministry is the following

Aluminum barrels for storehouse of milk

Stainless sword rush tank

Sludge press primer

Deep freezer

Importing scale

Cream division

Stainless sword vessels

Laboratory outfit

Paneer Making Process

First of all, you'll need to reuse the milk for skimming in a cream division. Also toast the skimmed milk to about 60 degrees centigrade. Also add a many drops of lime excerpt or citric acid to resolve it. After that, filter the clotted mass through a muslin cloth and sludge press when the cutlet is attained. Also slice it manually to the asked weights, pack in wax paper and store under cooled conditions.

Raw Accoutrements

Paneer is a largely perishable product. It was reported that the newness of paneer remains complete only for 3 days at refrigeration temperature. At room temperature, paneer doesn't keep good for further than one day. To increase the shelf life of paneer, complements, revision in the paneer manufacturing process, face treatments, and quality packaging accoutrements are rudiments. The major needed raw accoutrements are milk and Sodium hypochlorite.

Packaging

The type of packaging accoutrements plays an important part in adding the shelf life of paneer. Either, the use of packaging significantly increases the shelf life of paneer. Typically, you can pack the paneer blocks in polyethylene sacks. In this case, you must apply the heat seal process and store under refrigeration conditions.

Use of saran- carpeted packaging flicks( saran is a polyvinylidene chloride which is a synthetic polymer having low permeability to a wide range of feasts and vapors therefore making it most precious for use in food packaging) helps in enhancing the shelf life of paneer to a great extent. Still, according to the demand, you must land the packaging consumables.

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[mommyskitchenstory]

Shahi Tukda | Double ka Meetha | Quick 15 min Recipe

Shahi tukda or shahi tukra is also known as double ka meetha is a popular Indian dessert that originated in the Mughal era.

"Shahi" means "royal," and "tukda" means "piece," so this dessert is considered to be a royal treat in India. A Royal Mughlai Dessert !!

Full recipe 👉 Shahi Tukda or Hyderabadi Double ka meetha

[heritagefoodworld]

Made from the freshest of cream, Heritage butter is delicate and slightly salty. This finely processed Butter tastes best from toasts to mughlai dishes. Try out Now! 

[foodwithrecipes]

Paneer Veg Dorangi Stir-Fry. Mixed vegetables contribute a variety of vitamins and minerals, such as vitamin A, vitamin C, potassium, and fiber. Read full recipe https://foodrecipesoffical.com https://foodrecipesoffical.blogspot.com/2023/12/491-healthy-food-recipe-paneer-veg.html… http://foodrecipesoffical.blogspot.com

[sweetfoodiess]

Khamiri Roti (Sourdough Wheat Flat Bread) This Mughlai Roti is Soft, Spogy and mildly Tangy, from the Khamir (yeast), used for it's preparation. Seasoned with a dash of Toasted Sesame and Pumpkin Seeds, this roti goes best with Dal Makhni or any Gravy based subzi. . . . #foodgasm #foodaddict #ahmedabad_instagram #hungrito #nini's #restaurant #letsdineout #monthofmore #dineoutindia #dineoutahmedabad #ahmedabad #punjabi #love #famus #teampixel #pixel2xl #happy #tryit (at Nini's Kitchen) https://www.instagram.com/p/BuSvMJgl6TX/?utm_source=ig_tumblr_share&igshid=17sx0pjgthdtp

[keyaseo]

Different Ways To Use Cardamom Powder

Cardamom powder is one of the most diversely uses spices with several health benefits. It goes equally well with food and beverages, sweet and savory items! This makes it a must-have in the kitchen. It is widely employed in Indian, Middle Eastern, Arabic, and Swedish cuisines.

I usually buy whole pods from the market and remove the seeds myself. I then either store the seeds or simply grind them in a mixer-grinder.

I usually pick out a few pods and slice them half open, and then add them in the container in which I store tea powder. This lends a nice flavour to masala chai without any special effort. Nobody in my family drinks chai without cardamom flavour, so this is something I do every month.

Whether it is non-veg dishes, like Chicken Mughlai, or veg food, like paneer dishes, like Paneer Butter Masala. adding some cardamom is a great trick to make it more tasty. It also sits well with more sophisticated dishes, like Creme Brulee and French Toast.

Cardamom is also a great infuser for alcohol. Add it to your mulled spices to make mulled wine, mojitos, and caviar. Infusing alcohol is a great way to convert domestic alcohol into a nicely flavoured, expensive-tasting alcohol.

Cardamom has a strong, sweet, pungent flavor and aroma, with hints of lemon and mint. Both black and green cardamom pods are available in the market, but green pods are usually used in Indian cooking. Funnily enough, cardamom pleases both tea and coffee drinkers alike. We have already talked about how to use it for masala chai before. But it also goes well with black teas and green teas! Just take some cardamom’s pods and crush them on the tea and help them steep. It also goes well with coffee! Just grind three to four cardamom seeds along with your coffee beans and pour your hot water over as usual.