#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

[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

[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.*

[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.

GetDistributors provides latest Paneer franchise opportunities in India. Find complete details of Paneer franchises or open franchise store with low cost .Contact our Dairy Franchise team & learn the benefits of investing in the best franchise

[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

[mommyskitchenstory]

Shahi Tukda | Shahi Toast | Hyderabadi Double ka Meetha | mommyskitchenstory

Video recipe- https://youtu.be/U1N7BxuLB0k

[trainfreshfood]

IRCTC FOOD ORDER

According to a study published in 2014-15, Indian Railways transported more than 20 million passengers per day on average. For most Indians, it is the most popular mode of long-distance transportation. There is no denying that in India, train travel and meals are inextricably related.

Indian railway online food service was launched in the beginning of 2015 to make train journeys more convenient and enjoyable. Since then, a slew of new businesses has sprung up to provide food delivery services on trains. TrainFreshFood is one of the most well-known.

Try our food with your family & friends.! TasteFreshFood, based in Faridabad, Delhi NCR, was established by a group of young professionals to ensure that great food is readily available while travelling by train anywhere in the world. TasteFreshFood has made a name for itself in the new domain of Train Food Delivery Service in the country in a very short time.

TasteFreshFood’s team, which includes professionals with extensive experience in the hospitality, hotel, food, and catering industries, has been able to make this venture superior to its competitors. Keeping consistency, fitness, and hygiene in mind, as well as the tastes and preferences of the public, TasteFreshFood has partnered with a variety of renowned restaurants, fast food outlets, food caterers, and local food joints across India. The idea is to make a diverse range of food items readily available based on the needs of passengers travelling by train. TasteFreshFood is a one-stop shop for ordering food for your train journey. Get your favourite and delicious restaurant food in train now, whether for a single person, a family, or a large group.

SPICY, YUMMY & TASTY Our food will make your journey to remember.

A detailed menu has been prepared based on thorough research and includes a variety of cuisines to choose from, including North Indian, South Indian, Veg and Non Veg Thalis, Jain Thalis, Chinese, Mughlai, Non-vegetarian, and Vegetarian dishes. You can also choose from a variety of vegetarian and non-vegetarian combo meals. Breakfast options include poha, bread toast, parathas, and bread cutlets, as well as hot milk and soft drinks. For the elderly and health-conscious travellers, special food orders may be made.

It’s never been easier to order food in a train. The procedure is straightforward and simple. All you have to do is go to TasteFreshFood.com and log in. Fill in the description of your trip. Choose an item from the menu and choose which train and station you’d like your food delivered to. The site’s automated system will provide you with all of the choices for you to choose from. When your booking is completed successfully, an order ID is produced and sent to your phone number via SMS. An email is also sent to all registered customers with the same details. You can also call TasteFreshFood’s call centre at +91 978898966, where the staff would be happy to assist you in placing your order. Customers should place their orders at least 2 hours before arriving at the station where their food will be delivered, or the night before. You do not need to be concerned once the order has been placed. Relax and enjoy your ride by sitting back and relaxing. Your food will be delivered to your preferred station, right to your seat. Team TasteFreshFood monitors the train in real time and ensures that passengers have access to fresh, hot food. You can pay either online or when the food is delivered. This increases the level of mutual trust and understanding between TasteFreshFood and its customers.

[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! 

[brushdish47-blog]

Ramadan Nights In Lakemba!

During the holy time of Ramadan, the suburb of Lakemba lights up at night with Iftar celebrations going on until 2am. Iftar is when Muslims break the day's fast at sundown and in Sydney, the suburb of Lakemba plays host to street party fun.

"I'm starving, we need to find a park soon!" says my sometime vegetarian friend Laura. We are circling the blocks around Haldon Street and Railway Parade looking for a park. "I have a Kinder surprise in my bag," I offer her and slip it out lest she get hangry from lack of food.

It's a chilly Autumn night and we find a park and quickly hurry towards the crowds on Railway Parade. We were initially worried that coming to Lakemba on a Sunday would be less vibrant or quiet but we needn't have worried. People are out in full force (although I'd recommend not driving in if you're coming on a Friday or Saturday night).

Some restaurants have street stalls outside their restaurants like the ones on Railway Parade while the ones on Haldon Street are street stalls located outside closed shops and banks.

Our first stop is based on proximity and aroma. Island Dreams Cafe is turning chicken satay sticks on a grill and we order one each. "These are my last four satay sticks and I can't sell the extra two," says the man behind the counter who generously gives us all four satay sticks. They're so tender and full of peanutty goodness that although we intend to eat just one, we finish all of them.

And for good measure we also buy a custard filled pandan donut. It could have a bit more pandan flavour but the donut is delicious.

Laura goes back to the car to collect her picnic cooler. Whatever food we don't finish we take home and divide up for leftovers to eat over the next week. I cross the road to Dhaka Delight where there's a big crowd. I order a Mughlai paratha with chicken and then I bump into a couple of lovely NQN readers and then order a milk tea and a freshly fried jelabi.

You might be familiar with the bright orange jelabi sweet, a deep fried circular sweet soaked in syrup but these ones are thicker and darker. They're made with jaggery and they're freshly fried giving them a whole new flavour and texture dimension. The jaggery tastes like treacle and you can't beat it freshly fried.

The man making the Mughlai paratha says, "Are you having the tea and jalebi? Have the tea first," he says and I thank him for the advice. The jalebi is very sweet and the tea less so (although still sweetened). The tea does a very nice job of warming us up from the inside. The chicken Mughlai paratha is delicious and we talk about how good any sort of stuffed bread is.

A dozen felafel, pickles, extra large garlic sauce and drink $27

Our next stop is a sentimental favourite for Laura. We stop at Jasmin for felafel, garlic sauce and pickles. They're her favourite felafel in Sydney and she orders an extra large garlic sauce to go with it and the brightly coloured pickles as they are closing early. We can't resist and try some felafel piping hot and dipped in the garlic sauce.

To chase this we have some of their house made lemon drink, a mix of lemon and orange juices that is thirst quenching. The owner of Jasmin encourages us to try the lemon drink quipping, "If you like it you pay for it, if you don't like it you still pay for it." We also try Kazouza a delicious tamarind and rose drink that reminds us of Coke, albeit a more interesting cousin thereof.

We go around the corner to see what else is available and pass restaurants with mysteriously named dishes like "Chicken 65" and $10 Ramadan specials and the local travel agent and butcher is also open late at night.

At Khushboo there's a crowd gathered around a big pot. "I wonder what's in it?" I say and the man standing next to me overhears and explains that it is a goat and lentil stew called Haleem. We try this goat version and it's thick and rich and very comforting (and also said to be a great hangover food).

Goat Haleem $6

We walk down a bit further and peek into another large pot at Grameen Chotpoti and there's more haleem. This time it's a beef version and the young guy is so confident he gives us a taste.

Beef haleem

It's so delicious and even better than the goat version as the flavour is more well rounded. We buy some rice and beef haleem and it warms up us nicely. "We are smouldering, like a curry," quips Laura.

And then we stop by a stand where they are selling freshly steamed Idli. These coconut cakes are filled in the centre with coconut and jaggery and are filling and substantial.

Idli $5

Kaak $5

It's time to cross the bridge and railway tracks to the other side which is where there are some serious crowds. The first stop is to try a kaak. This sesame topped bread is a Ramadan only special and you can buy bags of it outside many shops and bakeries either plain or filled with sliced cheese.

If you buy it from a street stall they add cream cheese to the sliced cheese and a beef sandwich meat, grill it to order and brush it on both sides with butter. It's delicious done this way and like a toasted cheese sandwich.

Sesame seeds all over us we walk around the corner to try one of the most written about foods: camel burgers. There are lots of stands making these on this side of the railway tracks. They ask which sauce we would like and recommend the bbq sauce and mayonnaise which we go for.

Camel burger $10

The camel burger tastes not unlike a beef burger and it is pretty damn good and not gamey at all.

There's a man selling corn and seasoned Ful or broad beans in a cup. He layers on the seasoning and makes a big show of sprinkling the seasoning on the beans for the camera.

Ful $2

Then comes the knafeh. We wait for them to heat up the knafeh at the Al Fayhaa chicken stand. While we wait a man comes up and asks for a teaspoon of black seed oil or kalonji. He explains to us that he's taking it for a sore throat.

Everyone is so friendly here and happy to explain things to a couple of gals that clearly are curious and want to know more. The stallholder or "Master Juice" who has two wives gives us a sample of the black seed oil to try. It's a strong tasting oil that has a bitter finish to it. He then passes up spoonful of honey to take away the bitterness.

Knafeh $8

By then the knafeh is ready in all of its stretchy cheesy glory. It's sweet, syrupy and cheesy in every mouthful.

More camel burgers

Then we stop for a Muglai Murtabak with a sardine filling. Laura was curious to see how the sardine version would compare to the chicken version. It takes a while for them to make this fresh as there is a long queue but it's pretty good although we both like the chicken version.

Laura needs a coffee and there are lots of stalls selling sandpit coffee which is made in front of you and heated on 110°C sand until boiling. It creates a rich, thick coffee that you can have sweetened or unsweetened to order.

Sahleb $5

Instead of coffee I go for the sahleb, the milky creamy drink made with the orchid tuber to thicken the milk. The seller tops it with pistachio, cinnamon and sugar and wants to know what I think of it. I give it a massive thumbs up as it's so delicious, like a creamy, silky dessert in a cup.

It's time for our last bite of the night and we see lots of people walking around holding a spiral shaped donut that I immediately want to eat. The Mshabak is a Lebanese sweet found during Ramadan. The gentleman takes a piping bag full of batter and pipes it straight into the hot oil and turns it over so that it is golden on both sides.

It then gets a final dip in syrup. It's utterly delicious with a crispy texture and syrup. We walk back to the car eating our piping hot syrupy donut while making plans to come back. And the Kinder Surprise wasn't even needed.

So tell me Dear Reader, do you enjoy street festivals like this? Have you ever been to Ramadan by night? Do you observe Ramadan or any sort of fasting?

Mshabak $5

All meals were independently paid for.

Haldon Street and Railway Parade Ramadan at Night runs until the end of Ramadan on the 5th of June, 2019. It goes from dusk until 2am. Road closures around Lakemba will be on Saturday 11, 18 and 25 May and Saturday 1 June.

Source: https://www.notquitenigella.com/2019/05/29/ramadan-nights-lakemba/

[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.

[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