#how to make mawa from milk

[rajanjolly]

How to make Mawa - Khoya From Milk - ऐसे बनाये दूध से मावा या खोया -Home...

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Taste the Delicious Foods of Rajasthan on Your Trip

Rajasthan, the land of kings, is not only known for its stunning palaces and rich culture but also for its vibrant and diverse food scene. A short tour of Rajasthan can introduce you to a world of flavors, from spicy curries to sweet treats. Each region in the state has its own unique culinary traditions, making the food an essential part of your travel experience.

The Rich Flavors of Rajasthani Cuisine

Rajasthani food is a blend of bold spices and ingredients that reflect the desert landscape and royal heritage of the region. The cuisine uses a lot of dairy products, grains, and legumes, which are perfect for the hot climate. The food is often known for its rich, spicy, and tangy flavors.

One of the most famous dishes you must try is dal baati churma. Dal baati consists of round wheat dough balls, baked and served with lentil curry and churma (a sweet dish made from crushed wheat, sugar, and ghee). Another must-try is gatte ki sabzi, a curry made with gram flour dumplings, offering a unique texture and taste. These dishes are part of the royal cuisine, reflecting the region's regal past.

A Journey Through Rajasthan’s Street Food

If you prefer to sample food from the streets, Rajasthan has a wide variety of options. Cities like Jaipur, Udaipur, and Jodhpur are known for their bustling markets filled with food stalls offering traditional snacks. You can enjoy pyaaz kachori (onion-filled pastry), bhel puri, and samosas. These are quick bites that provide a delightful experience of Rajasthani street food culture.

You will also find laal maas, a fiery lamb curry, which is a specialty in Rajasthan, especially in Jodhpur. It's a perfect dish for those who enjoy the intense taste of red chili and spices. Pairing these spicy dishes with bajra roti (pearl millet bread) or missi roti (spiced flatbread) makes for a wholesome and fulfilling meal.

Sweet Delights to Savor

Rajasthan’s desserts are just as enticing as its savory dishes. The state is famous for its mawa kachori, ghevar, and jalebi. Mawa kachori is a fried pastry filled with sweetened khoya (reduced milk) and dry fruits. Ghevar, a traditional Rajasthani sweet, is made from flour and soaked in sugar syrup, often garnished with saffron. These treats are a perfect ending to any Rajasthani meal.

Malpua, another delightful dessert, is made with flour, sugar, and coconut, and is often served during festivals. These sweets are rich in flavor and offer a different kind of indulgence compared to the spicy main dishes.

Best Time to Enjoy Rajasthani Food

Rajasthan’s hot and dry climate influences the local cuisine, which is designed to offer nourishment and energy. The best time to visit Rajasthan and experience its food is during the cooler months, from October to March. During this period, the weather is pleasant, and you can enjoy exploring the markets, tasting different foods, and engaging in local food festivals without the scorching heat.

Plan Your Trip with Local Expertise

If you want to explore Rajasthan’s culinary delights thoroughly, it’s always a good idea to plan your trip with the help of tour operators in Rajasthan. These experts can guide you to the best restaurants and food markets, ensuring you don’t miss any of the iconic dishes. Additionally, they can arrange food-focused tours that give you a deeper insight into the state’s food culture, allowing you to taste authentic dishes and even learn how they are prepared.

A well-planned trip can help you experience everything Rajasthan has to offer, from its magnificent forts and palaces to its diverse food culture. With the guidance of local tour operators, you’ll be able to immerse yourself in the flavors of Rajasthan, making your travel experience even more memorable.

Conclusion

Rajasthan offers a feast for the senses, especially when it comes to food. A short tour of Rajasthan will allow you to indulge in the state’s rich culinary heritage, filled with bold flavors, unique dishes, and sweet treats. Whether you are savoring street food, indulging in royal dishes, or enjoying desserts, the food in Rajasthan will leave a lasting impression on your taste buds. Planning your trip with expert tour operators in Rajasthan can make the experience even more enjoyable, ensuring that you explore the full range of flavors this magnificent state has to offer.

[sharmakitchen]

Spice Up Your Cooking: Exploring Indian Dairy Products in Australia (and How Sharma Kitchen Can Help!)

Indian cuisine explodes with flavor; a big part of that magic comes from traditional dairy products. With the growing popularity of Indian food in Australia, these ingredients are becoming increasingly sought-after. Let's explore some must-have Indian dairy staples and how to use them, all available at Sharma Kitchen!

Paneer: The Versatile Cheese

Fresh and non-melting, paneer is a key player in vegetarian dishes. This wonder cheese can be grilled, fried, or simmered in curries like Palak Paneer or Paneer Butter Masala. Looking for the best Indian paneer in Australia? Look no further than Sharma Kitchen!

Khoya: The Sweet Essence

Khoya, known as mawa, is a milk concentrate in classic Indian sweets. It's made by patiently simmering milk until it thickens up. This sweet ingredient forms the base for Gulab Jamun, Peda, and Barfi. Finding Khoya in Australia might require some effort, but fret not! Sharma Kitchen offers a range of delicious khoya-based sweets.

Ghee: The High-Heat Hero

Ghee, clarified butter, is another kitchen essential. With a high smoke point, it's perfect for frying and sauteing. Ghee is a flavor booster that adds a nutty depth to curries, breads like parathas, and rotis. Luckily, ghee is readily available at Sharma Kitchen, alongside other Indian groceries.

Dahi: The Cooling Comfort

Dahi, Indian yogurt, is thicker and creamier than regular yogurt. It's a multi-talented ingredient, used in marinades and raitas or enjoyed plain with a touch of sugar or salt. Perfect for hot weather, dahi cools things down and balances out spices. You can find fresh dahi at Sharma Kitchen or make it home using whole milk and yogurt as a starter.

Butter and Cream: Rich Indulgence

Indian cuisine loves butter and cream, especially in dishes like Butter Chicken and kormas. These ingredients add richness and luxurious textures. Sharma Kitchen offers a variety of dairy products to elevate your Indian cooking experience.

Exploring Indian dairy products in Australia is a flavor adventure! Sharma Kitchen is your one-stop shop for all these ingredients and more, helping you bring the taste of India to your kitchen. So, unleash your inner chef and create authentic Indian dishes with ease!

[monteverestmasala]

Making Traditional Indian Desserts: A Recipe for Gulab Jamun

Indian cuisine is renowned for its rich and diverse range of desserts, each offering unique flavors and textures. Among these delightful treats, Gulab Jamun holds a special place.

This delectable dessert is a staple in Indian festivals, weddings, and celebrations. If you have a sweet tooth and a penchant for Indian cuisine, learning how to make Gulab Jamun is a must. In this blog post, we will guide you through the process of creating these mouthwatering, syrup-soaked dumplings in the comfort of your own kitchen.

The Origins and Essence of Gulab Jamun

Gulab Jamun is essentially a deep-fried dough ball, traditionally made from milk solids known as khoya or mawa, which are then soaked in a fragrant sugar syrup flavored with rosewater and cardamom. The name Gulab Jamun itself is derived from Persian and Arabic words, where "Gulab" means rosewater and "Jamun" refers to a fruit with a similar size and shape. This mouthwatering treat has a rich history and a unique taste that leaves a lasting impression on anyone who savors it.

Ingredients for Gulab Jamun

To make approximately 20 Gulab Jamuns, you will need the following ingredients:

1 cup of milk powder

1/4 cup of all-purpose flour

1/4 teaspoon of baking powder

A pinch of cardamom powder

A pinch of saffron strands (optional)

1 cup of sugar

1 cup of water

Vegetable oil for frying

These ingredients are easily available and essential for achieving the authentic taste and texture of this beloved dessert.

Step-by-Step Procedure for Making Gulab Jamun

Prepare the Dough

Combine the milk powder, all-purpose flour, and baking powder in a mixing bowl. Make sure to thoroughly combine to avoid lumps.

Mix the dry ingredients with ghee, cardamom powder, and saffron strands. Mix thoroughly until the mixture resembles breadcrumbs.

Gradually add a small amount of water at a time and work the mixture into a soft dough. Make sure the dough is not overly sticky or dry. If necessary, adjust with extra water or milk powder.

Form the Dough Balls

Form the dough into cherry-sized, compact, smooth balls.

Frying the Gulab Jamun

Heat vegetable oil in a deep pan over medium heat. Once the oil is hot, reduce the heat to low.

Fry the dough balls in batches, ensuring they are golden brown on all sides. Remove the cooked Gulab Jamun from the oil and place it on a paper towel to absorb any excess oil.

Prepare the Sugar Syrup

While the Gulab Jamuns are frying, prepare the sugar syrup. Bring water and sugar to a boil in a separate saucepan. Let the syrup simmer for 5 to 7 minutes to slightly thicken. For more flavor, mix in a few drops of rosewater or cardamom powder.

Soaking the Gulab Jamun

Once the Gulab Jamuns are cooked, immediately place them in the warm sugar syrup. Let them soak for at least 30 to 60 minutes so they can absorb the sweetness and become spongy.

Serve and Enjoy

Garnish the Gulab Jamuns with finely chopped pistachios or almonds and serve them warm or at room temperature.

Enjoying Traditional Indian Sweets with Gulab Jamun

Making traditional Indian desserts like Gulab Jamun at home can be a delightful experience. This iconic sweet dish is a crowd-pleaser and will leave a lasting impression on your taste buds. Whether you're celebrating a special occasion or simply indulging in a sweet craving, Gulab Jamun is the perfect treat. So, don your apron, gather the ingredients, and embark on a culinary adventure to create these heavenly, syrup-soaked dumplings that are bound to transport you to the rich flavors of India. Enjoy!

A Bite of Heaven

Gulab Jamun, which translates to rose-flavored berry, is a bite-sized dessert with a punch of flavor. These golden brown dumplings are fried until they achieve a heavenly caramelized texture on the outside while remaining soft and spongy on the inside. The deep-fried balls are then soaked in a sugar syrup infused with rosewater, cardamom, and saffron, enhancing their aromatic profile.

Celebrations and Festivals

In India, sweets hold significant cultural and religious importance, and no celebration or festival is complete without them. Be it Diwali, Eid, Holi, or weddings, Gulab Jamun finds its way onto the dessert spread, adding a touch of sweetness to the festivities. These delectable delights are enjoyed in India and have gained immense popularity worldwide, becoming a favorite dessert in Indian restaurants globally.

Exploring Variations of Gulab Jamun

While the classic version of Gulab Jamun is widely cherished, creative variations have emerged over time. Some popular variations include:

Gulab Jamun Cake: Combining the flavors of Gulab Jamun with the texture of a cake, this variation is perfect for special occasions.

Gulab Jamun Cheesecake: A fusion dessert that blends the rich, creamy taste of cheesecake with the sweetness of Gulab Jamun.

Bread Gulab Jamun: Made using bread instead of milk solids, this variation offers a unique twist on the traditional recipe.

Gulab Jamun Ice Cream: A delightful combination of Gulab Jamun and creamy ice cream, perfect for a hot day.

Whether you prefer the traditional recipe or want to experiment with these creative variations, Gulab Jamun is sure to satisfy your sweet tooth.

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[jeriflory]

Krishna Janmashtami Recipes

The festival of Shri Krishna Janmashtami is celebrated with great fanfare, this time Janmashtami is falling on Friday, August 19. Janmashtami is celebrated in the birth anniversary of Lord Krishna. On this day sweets are made at everyone's house and Lord Krishna is offered food from that sweet. So I thought it is the occasion of Janmashtami, it is the birthday of Lord Krishna, so it is obvious that sweets will be made in every house. Everyone knows that Lord Krishna loves all the things made of butter, cream and milk. In such a situation, if you are also confused about what you should prepare as an offering for Lord Krishna on the day of Krishna Janmashtami Recipes , then I am telling you. From which all your stress has to go away. About the traditional food you can cook for not just Krishna. Also, if you fast on that day, you can also eat these things. And we can celebrate the birth anniversary of Lord Krishna very well.

So today I am telling you about some sweets, which you can easily make bhog for God at your home with complete purity and enjoy the sweets yourself Krishna Janmashtami Recipes.

So today, through this blog, I will tell you how to make some sweets for Janmashtami like:

coconut ice cream

Coconut barfi is made in many ways. This barfi is very tasty. On any festival, you can make this sweet and enjoy homemade sweets and you can eat it by keeping it in the fridge for 15 days. Today I will tell you how to make coconut barfi, it is very easy and it does not take much time to make it, so without delay. Let's learn to make coconut barfi.

krishna janmashtami recipes : Some essential ingredients for making coconut barfi:

100 grams desiccated coconut

200 grams mawa

200 grams powdered sugar

5-6 cardamom (peel and grind)

15-20 pistachios (chopped finely)

Method for making coconut barfi:

1. Make fine powder of coconut with a mixer or grater or take ready-made coconut powder from the market.

2. Roast the mawa well, keep in mind that roasting the mawa until it turns pink will make the barfi tastier and last longer.

3. If you are taking granulated sugar, then make sugar syrup. For sugar syrup, mix 100 grams of water and sugar in a pan and keep it on the gas to make sugar syrup. Stir and mix with a spoon and make a syrup of 3 strings. Turn the gas off

4. Add coconut powder to the sugar syrup and mix it well. Now add the cooled mawa and cardamom powder and mix well. Keep in mind that all the things have to be mixed well.

5. Take a plate or tray and grease it with some ghee. Which we prepared the mixture of coconut barfi. Put it in a plate and spread it all around and put chopped pistachios on it and press it with the help of a ladle. Keep the barfi to cool down.

6. When the barfi cools down, cut it into small pieces in the shape of barfi.

7. Now coconut barfi is ready. Now you can eat coconut barfi, keep the remaining barfi in a box and keep it in the fridge and eat it daily for 12 days.

Panchmeva Mawa Paag

Panchmeva Mawa Paag is mainly prepared on the occasion of Janmashtami. You also make this Panchmeva Mawa Paag this Janmashtami and offer it to Laddu Gopal. And he himself must eat during the fast.

krishna janmashtami recipes: Ingredients required to make Panchmeva Mawa Paag:

400 grams powdered sugar

500 grams Mawa

25 grams Makhana

1 cup melon seeds

100 grams dry coconut (100 grams grated)

75 grams almonds

50 grams gum

100 grams ghee

Method to make Panchmeva Mawa Pag:

1. Put the pan on the gas and put the melon seeds in the pan and roast them while stirring continuously, until they swell lightly. When a crackling sound starts coming from these and this slight smell starts coming, then our seeds are ready after roasting. Melon seeds have to be roasted on low flame only. When the seeds are fried, take them out in a plate.

2. Now put grated coconut in the pan and roast it on medium flame while stirring continuously till there is a slight color change and the smell comes. When the coconut is ready after roasting, take it out in a plate.

3. For frying gum, put ghee in a pan and heat it a little. If gond is put in medium hot or very hot ghee, then the gond remains raw or hard from inside. That's why fry it in very hot ghee and stirring continuously on low-medium flame. Take out the gum in a plate when there is a slight color change and swelling of the gum.

4. Now put almonds in the remaining ghee and roast them while stirring continuously till they turn golden brown. When the almonds are ready after roasting, take them out in a plate.

5. Now put Makhana in the remaining ghee and stir a little till it turns golden brown. It takes some time to cook the Makhana. Take out the fried makhanas in a plate. Now all your dry fruits are ready after roasting.

6. Put the roasted gond in a mixie or a manjaste and grind it coarsely and take it out in a plate. After this put all the dry fruits in the mixer and grind them coarsely.

7. Now put the pan on the gas and put mawa in it and roast it on medium flame stirring continuously till there is a slight color change.

8. Now put sugar powder in this mawa and mix it. Cook it for 2 to 3 minutes after the mawa and sugar are well mixed. After this, add dry fruits to it and mix it well.

9. Cook the mixture on a low flame for 4 to 5 minutes, while stirring continuously, till it gets a set consistency. To check the mixture, take a little mixture out of it in a bowl and if it cools slightly, then our mixture is ready.

10. Now take a plate, grease it with ghee and spread the mixture on this plate and keep it to set. After some time, the mixture has frozen slightly and now make square marks on it with the help of a knife. After that it can be easily cut.

11. Now our Panchmeva Mawa Paag is ready. You can eat Panchmeva Mawa Paag by keeping it in the refrigerator for 6 to 7 days.

krishna janmashtami recipes : rabdi with waxed scraps

Rabdi with waxed scraps is prepared with very few ingredients. You can make it at home on any occasion. As Janmashtami is coming now. On Janmashtami, people like to make something or the other in the form of sweets at home. So today I will tell you how to make rabdi with wax scraper.

Ingredients required for the waxed scraped rabdi:

1.5 liters full cream milk

10 to 12 pistachios (thinly sliced for garnishing)

4 to 5 almonds (finely chopped for garnishing)

1/2 tsp cardamom powder

2.5 tbsp sugar

Method for making waxed scraped rabdi:

1. Take milk in a pan and heat it till it boils. Keep stirring the milk every 2 minutes by moving the spoon to the bottom of the pan so that the milk does not stick to the bottom of the pan.

2. After the milk comes to a boil, while stirring the milk on high flame. Let it thicken till 1 liter remains. If the milk starts boiling, reduce the gas immediately and then increase the flame. While thickening the milk, keep stirring the milk with a spoon every 2 to 3 minutes.

3. Meanwhile, prepare the pistachios and almonds by chopping them finely. During this, keep a close eye on the milk as well that the milk should neither boil nor stick to the bottom.

4. As soon as the milk thickens, reduce the flame to medium and apply the cream which is coming on top of the milk, on the edge. Stir it occasionally from below with a spoon and as the cream comes on the milk, keep applying the cream on the edge. Only 250 ml milk should be left in the pan. Until then, keep repeating the same process. As soon as there is a layer of cream on the milk, paste the cream on the sides of the pan. This is what you have to do again and again till there is very little milk left.

5. When about 250 to 200 ml of condensed milk is left in the pan, add cardamom powder and mix it. Also add sugar and let it cook till the sugar dissolves. Turn off the gas as soon as the sugar dissolves in the milk and let the rabri cool down a bit.

6. After the rabri cools down, scrape off the lumps of cream from the pan and mix it in the condensed milk. Rabdi is ready as soon as all the pieces of cream are mixed in the milk. Take it out in a bowl. Now your rabdi with wax scraper is ready.

7. Now serve the Lachhadar Rabdi garnished with chopped pistachios and almonds and enjoy the mixed taste of the faded Lachha and the sweetened condensed milk.

For more information visit the link: https://cookingkhajana.in/krishna-janmashtami-recipes/

[desiliciouscafe]

Making Traditional Indian Desserts: A Recipe For Gulab Jamun

Indian cuisine is known for its rich and diverse range of desserts that tantalize the taste buds with their unique flavors and textures. Amongst these delightful treats, Gulab Jamun holds a special place. This delectable dessert is a staple in Indian festivals, weddings, and celebrations. If you're eager to explore the world of traditional Indian sweets, then learning how to make Gulab Jamun is a must. In this blog post, we will guide you through the process of creating these mouthwatering, syrup-soaked dumplings in the comfort of your own kitchen.

If you have a sweet tooth and are an aficionado of Indian cuisine, you have likely come across the delectable dessert known as Gulab Jamun. Originating from India, Gulab Jamun is a popular sweet delicacy enjoyed by millions across the country and beyond. This mouthwatering treat has a rich history and a unique taste that leaves a lasting impression on anyone who savors it.

Gulab Jamun is essentially a deep-fried dough ball, traditionally made from milk solids known as khoya or mawa , which are then soaked in a fragrant sugar syrup flavored with rosewater and cardamom. The name "Gulab Jamun" itself is derived from Persian and Arabic words, where "Gulab" means rosewater and "Jamun" refers to a fruit with a similar size and shape.

Gulab Jamun can be enjoyed both warm and cold, making it a versatile dessert for various occasions. It is often served during festive celebrations, weddings, and family gatherings. The richness of the sweet, along with the aromatic flavors of rosewater and cardamom, creates a delightful experience that is hard to resist.

While the classic version of Gulab Jamun is widely cherished, creative variations have emerged over time. Some variations include stuffing the dough with nuts or saffron, adding a touch of uniqueness and enhancing the overall flavor profile.

In recent years, Gulab Jamun has gained international recognition, becoming a sought-after dessert in Indian restaurants worldwide. It has successfully found its place on menus, catering to those who crave a taste of India's culinary treasures.

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[myindoreonline]

The Best Ways To Make Gulab Jamun At Home

Gulab jamun is a beloved Indian dessert that is popular worldwide. It is a soft, spongy, and sweet ball-shaped dessert that is soaked in sugar syrup. It is commonly served during festivals, weddings, and other celebrations. Making gulab jamun at home might seem intimidating, but it is a relatively simple process that requires some patience and practice. In this blog, we will explore some of the best ways to make gulab jamun at home.

 Ingredients:

For Gulab Jamun balls:

1 cup Khoya (mawa)

1/4 cup all-purpose flour (maida)

1/4 teaspoon baking powder

2-3 tablespoons milk (if required)

Oil or ghee for frying

 For sugar syrup:

2 cups sugar

3 cups water

1/4 teaspoon cardamom powder

A few strands of saffron (optional)

 Method 1: Using Instant Gulab Jamun Mix

 If you are a beginner or short on time, using an instant gulab jamun mix is an easy way to make this dessert. You can order freshly packed gulab jamun mix packets from Indore Online. Follow the instructions on the packet to make the dough, shape it into small balls, and fry them until they are golden brown. Then, soak them in warm sugar syrup for at least 30 minutes before serving.

 Method 2: Using Khoya

 Khoya, also known as mawa, is a dairy product made by simmering milk for hours until it thickens into a solid mass. It is a crucial ingredient in many Indian desserts, including gulab jamun. Here is how you can make gulab jamun using khoya:

Step 1: Grate the khoya and add all-purpose flour and baking powder to it.

Step 2: Mix the ingredients well and knead them into a smooth dough. If the dough is too dry, add a tablespoon or two of milk to it.

Step 3: Divide the dough into small portions and shape them into smooth, crack-free balls.

Step 4: Heat oil or ghee in a deep frying pan and fry the balls on low heat until they turn golden brown.

Step 5: Remove the fried balls from the oil and transfer them to a plate lined with paper towels to remove excess oil.

Step 6: In a separate pan, add sugar, water, cardamom powder, and saffron and bring it to a boil. Let it simmer for 5–10 minutes until the sugar dissolves completely and forms a slightly thick syrup.

Step 7: Turn off the heat and add the fried Gulab Jamun balls to the sugar syrup. Let them soak for at least 30 minutes before serving.

 Method 3: Using Milk Powder

 If you do not have Khoya or instant mix, you can use milk powder to make Gulab Jamun. Here is how you can make it:

Step 1: In a mixing bowl, combine milk powder, all-purpose flour, and baking powder. Mix well.

Step 2: Add melted ghee or unsalted butter to the dry ingredients and mix until it forms a crumbly texture.

Step 3: Add warm milk to the mixture and knead it into a soft and smooth dough.

Step 4: Divide the dough into small portions and shape them into smooth balls.

Step 5: Heat oil or ghee in a deep frying pan and fry the balls on low heat until they turn golden brown.

Step 6: Remove the fried balls from the oil and transfer them to a plate lined with paper towels to remove excess oil.

Step 7: In a separate pan, add sugar, water, cardamom powder, and saffron and bring it to a boil. Let it simmer for 5–10 minutes until the sugar dissolves completely and forms a slightly thick syrup.

Step 8: Turn off the heat and add the fried Gulab Jamun balls to the sugar syrup. Let them soak for at least 30 minutes before serving.

 Instant Mixes from Indore Online

 If you're looking for an easy and quick way to make delicious Gulab Jamun at home, look no further than Indore Online. Along with selling the best namkeen online, they offer a range of instant mixes like Instant Upma Mix, Instant Poha Mix, Instant Idli Mix, Instant Vada Mix, Instant Jalebi Mix, and Instant Gulab Jamun Mix. Indore Online is a trusted brand that has been providing high-quality food products for years. Their instant mixes are made from premium ingredients and are easy to use, making them perfect for beginners and those short on time. With Indore Online's instant mixes, you can enjoy authentic Indian flavors in the comfort of your own home. Order now and experience the convenience and deliciousness of Indore Online's instant mixes.

[doonitedin]

अब घर पर बनाएं बाजार जैसा खोया या मावा, जानिए सबसे आसान तरीका

अब घर पर बनाएं बाजार जैसा खोया या मावा, जानिए सबसे आसान तरीका

अक्सर लोग घर पर खोया या मावा बनाते हैं लेकिन लाख कोशिशों के बाद भी वैसा नहीं बना पाते जैसा बाजारों में मिलता है. इसलिए आज हम आपको घर पर ही बाजार जैसा मावा बनाने का बड़ा ही आसान तरीका बताने जा रहे हैं. News Nation Bureau | Edited By : Gaveshna Sharma | Updated on: 30 Jul 2021, 04:05:57 PM Make Mawa at Home (Photo Credit: NewsNation) highlights मावा बनाने के लिए भैंस का फुल क्रीम दूध ही इस्तेमाल…

[aniketpalsblog]

Hindi Recipe 2023

Top 20 amazing recipes Blog on the Internet That You Should Follow in 2023

The world is developing quickly and similarly quickly in the present time individuals are having an opportunity to show their ability on Google. In a similar world there are a ton of VIP bloggers who are arising and making staggering substance which has lots of delectable Hindi recipe 2023 blog that you can use to make breakfast, lunch or even excursion snacks.

Whether you are searching for a few heavenly recipes or only inquisitive to figure out the pay wellsprings of a large portion of the cooking web journals, you are perfectly positioned. We will examine the absolute best sites connected with food. From where you can plan new recipes to commend the starting of 2023 and appreciate eating.

Moving along we should get to the subtleties and learned about the Recipe in Hindi 2023. Following which one can without much of a stretch set up the recipe.  http://cookingkhajana.in/

Safed barfi recipe

You all know that festivals are coming near. So friends, today I am going to share with you the recipe of milk powder based halwai like khoya white barfi. It will be better and fresher than the super market barfi.

Oats Kheer Recipe

We do not need a lot of ingredients to make oats kheer and kheer is prepared in a very short time. If you agree, this is a kheer made in an instant.

Gulab Jamun Recipe

Gulab Jamun is an Indian sweet and gulab jamun is a type of dish made from maida, mawa, paneer and sugar. Everyone likes to eat this. Flour is used 10% in Gulab Jamun, 90% Mawa and Paneer.

Gajar Halwa Recipe

As we all know Gajar ka Halwa is an Indian sweet. If seen, carrots are very beneficial for health, we make many recipes and sweets from carrots.

Homemade Rasmalai Recipe

All of you must have eaten Rasmalai. But making Rasmalai at home seems like a very difficult task. But it's really not that difficult. You can make the perfect Rasmalai very easily at home. As you feel like eating Rasmalai and you do not feel like going to the market, then you can enjoy Rasmalai by staying at home.

Roasted Potato Recipe

New Potato Roasted Potatoes recipe is going to double the flavor in the winter season. Today we have brought here Roasted Potatoes recipe without oven for you. Which you can easily make without oven and enjoy the taste.

French toast Recipe

This French toast is an ideal snack or a delicious recipe made by dipping bread slices in custard milk and then deep frying. It is essentially an eggless or vegetarian rendition of French toast where custard milk is used as a substitute for eggs.

Samosa Recipe

A super famous samosa recipe made with flavored potatoes and refined flour. it is a famous dish, starters or even as street food with extension in the form of chaat recipe. As a snack, it can be consumed very well as it can be relished with a variety of chutneys like yogurt chutney, tamarind chutney and green chutney.

Dahi Vada Recipe

It is a very famous and delicious road food recipe which is made by grinding urad dal to a fine paste and absorbing a flavourful yogurt sauce. It is one of the famous road foods of North India and sometimes it is filled with sweet chutney.

Soya Chilli Recipe

Some crispy spicy fast food made from soyabean, you might not have made it before, must try it once, everyone must have heard the name of soyabean and everyone must have eaten soyabean too. Soybean is very beneficial for health; it contains a lot of protein.

Pasta Pizza Recipe

Today everyone knows the name of Pizza and Pasta, but the recipes of both of them are different. But today we will make you a new recipe by mixing Pizza and Pasta, that is Pizza Pasta. Now you must be thinking. How is it prepared?

Pav Bhaji Recipe

Today I have come with Pav Bhaji recipe for you. This is very tasty to eat. Pav Bhaji is made by mix many vegetable. Whose flavor comes very good? It happens that people do not like to eat some vegetables. So you can change the taste of vegetables with the help of pav bhaji.

Gobi Manchurian Recipe

Everyone knows the name of Cabbage Manchurian recipe these days. Cabbage Manchurian recipe comes in a Chinese version. This recipe is prepared with the help of some pungent spices. Because this recipe is a bit spicy and gravy rich.

Veg Egg Curry

Be it Sunday or Monday, eat eggs every day, you all must have heard the proverb. So why not make Sunday a little interesting. So today we will make egg curry, in which even 1% of eggs will not be used and will be full of protein.

Lasooni Palak Recipe

If you did not make Garlic Spinach by tempering garlic, did you like the winter season? Because all kinds of spinach recipes look delicious in the winter season, let us tell you the garlic spinach recipe so that you do not lose one of the joys of life!

Bengali Masoor Dal Recipe

Red lentils are tasty and healthy. Protein is found in abundance in pulses. which can be made in a very short amount of time and is enjoyed enthusiastically by adults and children alike. Additionally, masoor dal is excellent for digestion and pairs well with rice.

Besan Gatte Ki Sabji

A traditional Rajasthani Besan Gatte ki sabji, besan gatte ki sabji, made with curd and gram flour. This recipe has very less importance of spices and can be prepared without onion tomato gravy. Besan Gatte curry is very tasty and tastes like curry.

Palak Paneer Recipe

Most of the people like to eat this vegetable in restaurants, making it at home does not taste like a restaurant, because many people have a problem in making it, that when spinach is cooked, its color does not remain green and another problem. It comes that what spices should be added in it so that the taste of this recipe is also good and you can enjoy a great taste with less spices.

kadai paneer recipe

Everyone must have heard the name of Kadai Paneer Vegetable. Kadai paneer is a popular recipe in Indian and Punjabi cuisine. Everyone eats paneer recipe with great enthusiasm. The taste of Kadai Paneer Recipe is very tasty to eat. Most of the people like to eat this recipe with naan roti, roomali roti and normal homemade roti.

Punjabi Chole Recipe

Here we are telling you about the recipe of Punjabi Chole which comes in Indian cuisine. The taste of Punjabi Chole is slightly spicy. Coarsely ground spices are used in this recipe. So how to make Punjabi Chole?

[deeptivarma]

Recipe In Hindi 2023

Top 20 amazing recipes Blog on the Internet That You Should Follow in 2023

The world is developing quickly and similarly quickly in the present time individuals are having an opportunity to show their ability on Google. In a similar world there are a ton of VIP bloggers who are arising and making staggering substance which has lots of delectable Hindi recipe 2023 blog that you can use to make breakfast, lunch or even excursion snacks.

Whether you are searching for a few heavenly recipes or only inquisitive to figure out the pay wellsprings of a large portion of the cooking web journals, you are perfectly positioned. We will examine the absolute best sites connected with food. From where you can plan new recipes to commend the starting of 2023 and appreciate eating.

Moving along we should get to the subtleties and learned about the Recipe in Hindi 2023. Following which one can without much of a stretch set up the recipe.

Safed barfi recipe

You all know that festivals are coming near. So friends, today I am going to share with you the recipe of milk powder based halwai like khoya white barfi. It will be better and fresher than the super market barfi.

Oats Kheer Recipe

We do not need a lot of ingredients to make oats kheer and kheer is prepared in a very short time. If you agree, this is a kheer made in an instant.

Gulab Jamun Recipe

Gulab Jamun is an Indian sweet and gulab jamun is a type of dish made from maida, mawa, paneer and sugar. Everyone likes to eat this. Flour is used 10% in Gulab Jamun, 90% Mawa and Paneer.

Gajar Halwa Recipe

As we all know Gajar ka Halwa is an Indian sweet. If seen, carrots are very beneficial for health, we make many recipes and sweets from carrots.

Homemade Rasmalai Recipe

All of you must have eaten Rasmalai. But making Rasmalai at home seems like a very difficult task. But it's really not that difficult. You can make the perfect Rasmalai very easily at home. As you feel like eating Rasmalai and you do not feel like going to the market, then you can enjoy Rasmalai by staying at home.

Roasted Potato Recipe

New Potato Roasted Potatoes recipe is going to double the flavor in the winter season. Today we have brought here Roasted Potatoes recipe without oven for you. Which you can easily make without oven and enjoy the taste.

French toast Recipe

This French toast is an ideal snack or a delicious recipe made by dipping bread slices in custard milk and then deep frying. It is essentially an eggless or vegetarian rendition of French toast where custard milk is used as a substitute for eggs.

Samosa Recipe

A super famous samosa recipe made with flavored potatoes and refined flour. it is a famous dish, starters or even as street food with extension in the form of chaat recipe. As a snack, it can be consumed very well as it can be relished with a variety of chutneys like yogurt chutney, tamarind chutney and green chutney.

Dahi Vada Recipe

It is a very famous and delicious road food recipe which is made by grinding urad dal to a fine paste and absorbing a flavourful yogurt sauce. It is one of the famous road foods of North India and sometimes it is filled with sweet chutney.

Soya Chilli Recipe

Some crispy spicy fast food made from soyabean, you might not have made it before, must try it once, everyone must have heard the name of soyabean and everyone must have eaten soyabean too. Soybean is very beneficial for health; it contains a lot of protein.

Pasta Pizza Recipe

Today everyone knows the name of Pizza and Pasta, but the recipes of both of them are different. But today we will make you a new recipe by mixing Pizza and Pasta, that is Pizza Pasta. Now you must be thinking. How is it prepared?

Pav Bhaji Recipe

Today I have come with Pav Bhaji recipe for you. This is very tasty to eat. Pav Bhaji is made by mix many vegetable. Whose flavor comes very good? It happens that people do not like to eat some vegetables. So you can change the taste of vegetables with the help of pav bhaji.

Gobi Manchurian Recipe

Everyone knows the name of Cabbage Manchurian recipe these days. Cabbage Manchurian recipe comes in a Chinese version. This recipe is prepared with the help of some pungent spices. Because this recipe is a bit spicy and gravy rich.

Veg Egg Curry

Be it Sunday or Monday, eat eggs every day, you all must have heard the proverb. So why not make Sunday a little interesting. So today we will make egg curry, in which even 1% of eggs will not be used and will be full of protein.

Lasooni Palak Recipe

If you did not make Garlic Spinach by tempering garlic, did you like the winter season? Because all kinds of spinach recipes look delicious in the winter season, let us tell you the garlic spinach recipe so that you do not lose one of the joys of life!

Bengali Masoor Dal Recipe

Red lentils are tasty and healthy. Protein is found in abundance in pulses. which can be made in a very short amount of time and is enjoyed enthusiastically by adults and children alike. Additionally, masoor dal is excellent for digestion and pairs well with rice.

Besan Gatte Ki Sabji

A traditional Rajasthani Besan Gatte ki sabji, besan gatte ki sabji, made with curd and gram flour. This recipe has very less importance of spices and can be prepared without onion tomato gravy. Besan Gatte curry is very tasty and tastes like curry.

Palak Paneer Recipe

Most of the people like to eat this vegetable in restaurants, making it at home does not taste like a restaurant, because many people have a problem in making it, that when spinach is cooked, its color does not remain green and another problem. It comes that what spices should be added in it so that the taste of this recipe is also good and you can enjoy a great taste with less spices.

kadai paneer recipe

Everyone must have heard the name of Kadai Paneer Vegetable. Kadai paneer is a popular recipe in Indian and Punjabi cuisine. Everyone eats paneer recipe with great enthusiasm. The taste of Kadai Paneer Recipe is very tasty to eat. Most of the people like to eat this recipe with naan roti, roomali roti and normal homemade roti.

Punjabi Chole Recipe

Here we are telling you about the recipe of Punjabi Chole which comes in Indian cuisine. The taste of Punjabi Chole is slightly spicy. Coarsely ground spices are used in this recipe. So how to make Punjabi Chole?

[rajanjolly]

Instant Mawa Recipe | How To Make Khoya From Milk Powder

[aanganrestaurant]

Love eating Gajar Ka Halwa in winter? Know all the fantastic health benefits

Gajar ka halwa is one of the most exciting and thrilling treats that fills your mouth with a shower of water, especially in winter. Desserts made from grated purple carrot, milk or mawa (evaporated milk), nuts, and ghee are often used to prepare it. The origin of this dish is from parts of northern India. Though these desserts contain numerous elements (such as sugar, flour, and ghee), they are healthy because of their low-fat content. The delightful sweet is much famous in India. Don’t worry if you are away from India and unable to make this sweet, beneficial food. You can enjoy the delicious Gajar ka Halwa from a quality Indian restaurant located in Point Cook, Clayton. Though this delicious sweet dish is an Indian origin, you can still enjoy it from various regions throughout the world in a restaurant that prepares Indian food.

What is the health benefit of having Halwa?

Gajar ka halwa is prepared with carrot as the main ingredient with many health benefits; even the other ingredients contribute a lot to improving your health factors. Let’s see the beneficial facts-

● It is always good to have seasonal food in your meals, and carrots are one. Carrots are rich in vitamins and fiber. The vitamins that you will get from carrots are essential for improving the immune system and are a vast antioxidant source.

● Gajar ka Halwa is one of the Indian food prepared with milk, and we all know the health benefit of milk as it’s known as a complete food. Milk provides calcium and protein, and additionally, it strengthens the bone by increasing its density.

● The desert also includes a certain amount of ghee that helps cover pores, clarify skin, and strengthen bones.

● Carrots are highly known to have a pigment called carotenoid. Various research has shown that carotenoid is beneficial for our physical health. It acts better when taken cooked instead of taking it raw. You can enjoy all these beneficial factors from the best Indian restaurant in Point Cook, Clayton.

You can get the beneficial factors of eating Gajar ka Halwa; you can have it as breakfast, snacks, or dessert after dinner. You need not be worried if you don’t know the recipe or don’t know how to cook it while away from India and home. You can get this dish at any good Indian restaurant that is spread all across the globe, like Point Cook, Clayton.

The Article “ ​Love eating Gajar Ka Halwa in winter? Know all the fantastic health benefits“ is originally posted here.

[tnedibleoils]

Sheer Khurma — A Delicacy of Royalty

The Sheer Khurma is a dish from Afghanistan that is mainly cooked during Eid by Muslims. Unlike the other desserts, which also use milk and vermicelli, the Sheer Khurma is in a class of its own as it is thicker, richer, and delicious.

Sheer Khurma literally means "date milk," as Sheer means milk and Khurma means dates in the Persian language (farsi). Making Sheer Khurma is pretty easy. Sheer Khurma is garnished with nuts, dates, the sweetness, and the wholesome rich and creamy dessert.

Ingredients:

1 litre whole milk

2 tbsp ghee

½ cup of Mawa (Khova), or sweetened condensed milk

Assorted nuts and dried fruits.

5-7 large dates chopped

4 tbsp Sugar

1 cup vermicelli (broken)

1-2 teaspoon of rosewater 

½ cardamom for flavouring

Saffron (preferred)

Methods to prepare:

On medium heat, heat the ghee. Once it is hot, add nuts, dates, and dried fruits to the pan.

Cook until a golden brown colour appears. Remove them from the pan and set them aside.

Now add the vermicelli to the pan and roast them for 3-4 minutes until they turn golden brown.

Add khoya and roast for another 2 minutes.

Add milk to the pan and keep stirring.

Raise the temperature to medium-high and let the milk boil. Keep stirring to prevent the vermicelli from sticking to the pan.

Once the milk boils, reduce the heat to medium and allow it to boil for another 6-8 minutes.

After allowing it to boil for 6–8 minutes, the milk will start to thicken. Add the sugar now and mix well.

Now add the nuts and mix.

Add rose water and cardamom powder and mix

Cook for another 2-3 minutes and mix

Now you can serve the delicious sheer khurma chilled or warm.

Sheer khurma can also be made with condensed milk instead of adding sugar. Make sure to add it at an appropriate measurement. We also recommend to using sundew refined oil the best sunflower oil manufacturers in India.

Sheer Khurma can be made anytime of the year and is not only reserved for festive occasions. We’ll be looking forward to knowing how you liked it!

Tamil Naadu Edible Oils, is one of the leading refined sunflower oil manufacturers that produce premium quality refined oil for cooking. As one of the best cooking oil manufacturers in Tamil Nadu, TNEO is committed to delivering quality oil that is affordable as well as light in texture. The refined oil from TNEO is fortified with vitamins and essential fatty acids making it an ideal choice for all age groups. The oil is versatile and enhances the taste of every dish and every cuisine effortlessly. Choose Sundew from TNEO - the edible oil manufacturers in Tamil Nadu, to make tasty dishes.

[myindoreonline]

The Best Gujrati Tilgajak : how you can shop for Indore Gajak Online

The modern history of India is not very sweet, but sweets have always been a part of its history and rich culture. In fact, researchers suggest that sweets have been part of India's traditional history since 2500 years. Our ancestors from the Indus Valley civilization used refined sugar back in 6000 BCE for the first time, and today sweets, also called Mithai, are one of the hottest things in our culture. The diversity in sweets is somewhat similar to diversity in our heritage, culture and language, as we have over 100 different varieties of sweets made with flour, milk, milk products, fermented foods, vegetables, raw and roasted seeds, dry fruits etc. 

Sweets for every season 

We are a country of different seasons, and since winter is approaching, there is one sweet that you must not miss: Tilgajak; loaded with proteins, it's one of the best sweets for winter. Also known as Chikki and Patti, Gajak is made with ingredients like jaggery/sugar, sesame seeds, peanuts, and ghee. Gajak is a dry sweet, so it's also one of the best options to use as a healthy snack available at our Indore til gajak store in Mumbai, or you buy it online at our website from Indore Online. 

Different varieties of Gajak are available at namkeen shops near you 

●        Gud-Til Gajak

●        Til-Revadi Gajak

●        Khas-Khas Barfi Gajak

●        Til-Mawa Gajak

●        Dry fruits Gajak 

Easy Til Gajak Recipe 

You can also make this healthy snack at your home; we will tell you how we prepare the Tilgajak that is available at our Indore til gajak store in Mumbai; which by the way you can also order online from our website, where you can find a variety of sweets and snacks that you can receive and enjoy at the comfort of your home. 

You need to follow the instructions and ingredients list given below : 

INGREDIENTS

1 cup Sesame seeds

1 cup jaggery

2 tsp ghee

2 tsp cardamom seeds powder (optional)

1/2 cup water 

Steps to prepare : 

Firstly, roast the sesame seeds for a few minutes until they     start crackling up, and once they are done, keep it aside.

Take jaggery and cut it into pieces. Put them in a kadhai, pour     water in it and stir it in a high flame till it becomes a thick solution     and changes its color. You have to ensure that while you prepare the gud     solution, put a few drops of it in cold water and see if it turns into a     ball or simply breaks.

Now, take a plate and apply ghee all over it; pour the thick gud     solution and mash it properly with your hands. While doing this process,     we have to make sure that the solution remains hot and that we have some     ghee applied on our palms to avoid stickiness, we need to tweak the gud     till it becomes semi-white in texture.

Now, take the roasted sesame seeds into a pan and stir it at low     flame for a couple of minutes; put the seeds on a plate and mix them with     gud properly.

Finally, we have to pound the mixture with a hammer to give it a     shape and finally cut it into square pieces and leave it for half an hour     to dry up. 

Conclusion 

Tilgajak is one of the best options in snacks for the approaching winter season but preparing it at home is definitely an arduous task. But, we are here for your rescue! You can easily grab the best Tilgajak out there in the market at our Indore til gajak store in Mumbai, and you can also order it online from our website IndoreOnline.

[dosaandmoreberlin]

Indian Desserts One Must Try at Least Once in Their Lifetime

Indian sweet business has taken over the world. Every city in India has its own best sweet dish, a speciality made exclusively in that state. Although the sale of sweet dishes in India is not so exclusive. One can easily get each and every sweet all across India, not with the same exact taste but Indian dessert chefs or halwais are experts. Seeing Indians make sweet dishes is a treat in itself. The love, affection and effort an Indian puts in while making sweets is unbeatable. 

Sweet dish is an essential part of a well balanced and complete Indian meal. It gives the extra, necessary flavours to the meal and is the perfect way to end a beautiful meal. For those who have a sweet tooth, the variety of Indian sweets available is blissful. Making most Indian sweets at home is next to impossible, so how to get Indian sweets when not in India? Some of the best Indian restaurants in Berlin, Germany have you covered. Dosa and More has traditional Indian sweet dishes that will make you crave for more and more. 

Having a sweet dish post a full meal, feels like a deal sealer. When your guests have had an Indian meal full of spices, tanginess and exquisite flavours, and they feel like they can’t have anything anymore, that is when you bring out the big guns. A bowl full of Indian dessert will leave a huge smile on the faces of your guests for sure. Some of the best Indian sweets that can easily be made at home are Halwa: Sooji ka halwa, atte ka halwa, Ladoo: Besan ladoo, boondi ladoo, etc. You can also use instant sweet mixes from online Indian stores to mix and make traditional Indian desserts in a jiffy. 

One of the best Indian sweet dishes is Gulab Jamun. This dessert is enjoyed warm but makes an excellent and irresistible combo with ice-cream too. Small brown balls made of all purpose flour, paneer and sooji. This healthy and delicious sweet dish has been a part of the Indian cuisine for ages. Try some of the best Indian food in Berlin at Dosa and More and fall in love with this exquisite cuisine and cultural heritage. Gulab Jamun is dipped in sweet syrup called chashni which gives the balls extra sweetness and taste. There are a lot of traditional Indian sweets that will make your day, gulab jamun being one of the best. 

The beauty of a gulab jamun lies in the softness and texture of the balls as well as the sweetness of the chashni. The deadly combination of the two makes the overall dish a mouth watering alternative to end a perfect dinner night. Gulab Jamun is also offered as a gift when visiting somebody’s place generally or during the festive season. In India Gulab Jamun is loved by people of all age groups and is truly mesmerising when served hot. Grab some of these traditional Indian dishes, desserts and beverages at Dosa and More, an authentic Indian restaurant in Berlin, Germany. 

Here is a quick and easy recipe to make traditional Indian Gulab Jamun at home using paneer, sooji, all-purpose flour and mawa. 

Preparation time: 35 minutes

Cook time: 10 minutes

Total time: 45 minutes

Ingredients: 

1 cup khoya (200 grams)

¾ cup grated paneer

3 tablespoon all-purpose flour

2 tablespoon sooji

4 green cardamoms 

1 tablespoon milk

¼ teaspoon baking powder 

Oil

Sugar

Water

Rose water

Instructions: 

1.      Grate evaporated milk or mawa or khoya in a bowl and mash it well, making sure there are lumps left behind

2.      Next add grated paneer, all-purpose flour, sooji, cardamom powder and baking powder in the same bowl and mix well

3.      Ensure there are no lumps in the mixture or the texture of the balls will be messed up

4.      Add milk to make a dough without kneading so that a rather rough texture is maintained

5.      Slightly mix with a spoon and form the dough, add more milk if the dough seems dry

6.      Cover the dough with a muslin cloth and set aside

7.      Gently make small round balls with the dough, cover them and set aside

8.      Add sugar in water and heat till it becomes sticky without over boiling it

9.      Add rose water for flavours and keep the sugar syrup aside

10.  Simultaneously in a pan heat oil on medium-high flame

11. Once heated turn the flame to low and gently add the balls in the oil

12. Brown the gulab jamun balls and keep them on a kitchen paper once removed from the oil

13. Add the ball gently in the sugar syrup and serve hot or with cold ice cream

  Making traditional Indian gulab jamun at home can be a tough task but it is always worth it! Or you can always try Indian desserts with Indian meals at authentic Indian restaurant, Dosa and More, in Berlin, Germany. 

[pravasichhokro]

Experience of living in different cities

In my life of more than 7 decades, I have lived in some 8 cities starting from Ahmedabad, Pilani, Delhi, Mumbai, Pune, Yokohama( Japan), Muscat (Oman) and Bangalore, in that order. I will make an attempt to pen down the “trivial”, but not so common, features of my experience.

I was brought up in Ahmedabad from 1954 to 1967, which were mostly my student days. We lived on the outskirt of the city and our society of bungalows was surrounded by open fields where still farming was going on. Other than school and college, I was busy playing different games with my neighbors. I enjoyed Gujarati snacks and would take extra efforts to get them. Our neighbors were very kind and did not complain of our cricket or other games played anytime of the day. City had a very good bus service and it was our main transport. Our bungalow had a few tenants like us but it did have a problem of water and sewage. Water supply was short and erratic, and septic tank sometime spilt over. We loved the festival of Navratri ( Garba/Dandia) and kite flying on Makarsankrant. 

I shifted to BITS, Pilani hostel for five years from 1967. The change from day scholar to hostel life was huge. I could do what I wanted and when I wanted (freedom) except class attendance. Other than academic pursuit, I was able to indulge in sports/games. I learnt how to play basket ball, table tennis and contract bridge. I improved my ability to play carom, cricket and hockey. Being confined to the campus for a couple of months at a stretch, I enjoyed food in the mess and also outside at Nutan market/dhabas. I was introduced to black (udad) dal, lemon rice, mawa mutter, stuffed parathas and stuffed capsicum/tomato in the mess. Outside the campus got to taste Titar (partridge), reportedly a banned bird. I was bombarded by Hindi movies as every Saturday a movie was screened for students. I probably saw more than 125 movies in BITS in five years, compared to less than 20 movies seen earlier. Initially the old movies were screened in 16 mm in a quadrangle of the main building but later new movies in 35 mm in a huge auditorium. Once in a while, we escaped the campus life to see late night movie in a makeshift shed called Jayashree talkies.

After graduation in 1972, I lived in South Delhi till the late 70’s, initially as a bachelor and then a family man. Major problem of Delhi was public transport as I did not own a vehicle then. City bus (DTC), autorikshaw or yellow taxi were most unreliable and the operators ( drivers and conductors) most non-cooperative and rude. My wife, who joined me from Bombay, was most shocked as she compared this scene with BEST of Bombay. I did not face much problem as I used a contract bus to go to office. As a bachelor, I used to join others on most Saturday night’s for a party. The liquor law did not permit drinking in public so we sometime managed to cross into Haryana (Faridabad) and consumed beers and chicken. Returning after the fling was not a problem as “drive after drinks “was not an offence. In Delhi, we enjoyed different types of food –Punjabi and Chinese. Our favorite places were Lajpatnagar market, M block market in GKI, Narulas and Hongkong in GKI. Most tasty samosa was made by a small vendor in East of Kailash A block market. At residence, we faced water shortage and had to cook on kerosene stove.

We  shifted to Bombay in early 80’s and lived there for 8 years. Biggest difference was a moderate summer compared to Delhi and very efficient city transport whether bus, taxi or autorikshaw. We also enjoyed the sea and its beeches- Girgaon, Dadar, Juhu and Malad. We, however, had to face some water shortage. We once again were able to enjoy street food like batata vada, Frankie, bhel etc. We also loved Irani café menu of maska pav, kheema pav, baida( egg) roti etc. We started going to Marathi plays often and enjoyed the change from Hindi movies. I got to own a flat in 1982 and a Bajaj scooter in 1984. That made life easy.

We moved to Pune in the mid 80’s for a brief period and are staying there till date (more than 20 years) except our breaks to go to Japan, Oman and Bangalore. In first phase, we got to live in a bigger place, owned our own Premier Padmini car and telephone line at residence, all thanks to Thermax, my employer. The major sigh of relief was water availability and good round the year weather-moderate summer, monsoon and winter. These advantages remain even today. Pune offered the advantages of a village and city. Distances were short and day out picnic spots in the surrounding hills were approachable and affordable. I got introduced to music (performing arts) of all kinds –classical, light, gazal, filmy and non filmy. I was able to attend live performances of stars like Pt. Jasraj, Kaushiki Chakravarty, Shaunak Abhisheki, Hariharan, Raghunandan Panashikar, Jagjiy Singh, Alka Yagnik, Shankar Madhavan,Shaan, Sarod by Amjad Ali, dances by Hema Malini, Minakshi Sheshadri. Also new upcoming stars like Vibhavari Joshi Apte, Hrishikesh Ranade.Pune reintroduced us to Lord Ganesh and we love the ten day special festival of Ganpati. I was and am able to indulge in outdoor activities like walking, swimming and going to hills. We got introduced to YOGA-pranayam, Omkar, suryanamskar etc. We do it regularly even today. Our health received a boost as we got to know more about homeopathy medicines as my wife has seen lot of benefits to this alternative therapy. I was able to afford and enjoy different cuisines. My membership of a club once again enabled me to see a Hindi movie every week. Since it was free, one had the luxury to walk out of un-interesting movie without feeling guilty.

We moved to Yokohama, Japan during the 90’s. The change was huge-from “stone” age of Pune, India to space tech level in Yokohama,Japan. The weather was excellent and all the utilities-water, piped gas, electricity and land line were reliable and affordable. First time we used a Microwave oven and rice cooker with a timer. Only my daughter’s international school fee was a huge dent on my pocket but she had the best quality of education. We got initiated into Japanese food and loved visiting China Town for authentic Chinese cuisine. My daughter enjoyed the American fast food at McDonald’s and Pizzas at Shakey’s. Surprisingly there were more than fifty Indian restaurants in Tokyo area and we loved the Naan served there. The public transport (bus, train, taxi) was reliable, clean and convenient even for foreigners like us despite the language hurdle. We also enjoyed a ride on the famous bullet train (called Shinkansen) from Yokohama to Kyoto (400 kms). Like Japanese people, we also started visiting and appreciating the nature in the hills near Yokohama including hot springs and Mt. Fuji. We were surprised and shocked to find all public places-footpath, roads, stations, bus stops and toilets were spotlessly clean (clean like home). Another surprise was that weather forecast was very reliable and available in the lift lobby of the buildings. Being an island country, it would rain any time and this forecast helped. We also got introduced to huge superstores and malls.  Some malls were part of railway stations e.g. Yokohama. We also got to know the vending machine culture of Japan. Many daily required items (soft drinks, coffee, tea, snacks, milk, beer, cigarette etc) could be purchased from vending machines which were all over- on footpath, near stations, lift lobbies, parks etc.Even train tickets were on a vending machine. We also made our first visit to entertainment parks like Disneyland. We also got used to the deep tub (OFURO) bath that Japanese used to keep warm during winter. I got introduced to Sumo, the Japanese wrestling and professional baseball.

We moved to Muscat, Oman for two and a half years in the late 90’s. Other than the high temperatures (summer could be + 50 Deg C), the life was very enjoyable. Oman was an exception in the Middle East and it honored Indians and Hindus. The biggest hurdle to mobility was a driving license and I got it fast luckily. I was glad to drive around in a Camry, poor person’s Mercedes. We were regular visitors to 200 year old Shiva temple and newly built Krishna temple, both built and managed by kutchi community. We were able to buy Indian vegetables and fruits easily and reasonably priced. There was easy access to Indian restaurants and street food. We got introduced to Kerala paratha (laccha paratha) and some tandoori roti from Pakistani outlets. We got introduced to Lebanese cuisine and we loved it. We could go out for dinner, which also offered Indian music or Egyptian belly dance. We were privileged to see Hindi movies on Thursday night, a day before they were released in Mumbai. We were able to drive down to Dubai in 4 hours (400 Kms) and enjoy the shopping. Driving was a pleasure as all had to follow the traffic rules and they were followed. Muscat had lovely road side greenery and flowers, and they were maintained with great efforts. Muscat airport restaurant was open for non-muslims during Ramadan and that was a big relief.

After retiring from a Pune company in 2012, I took a short assignment in Bangalore. We were lucky to stay in huge residential complex in Whitefield. First time in our life, we stayed in high rise building on the 11th floor. We enjoyed the famous Bangalore weather but had to face mosquito menace. The complex had a zero water requirement as it treated and re-circulated most of the sewage. It, however, gave a bad smell in parking area (basement). We had to bear bad water quality. We used aqua guard treated water for cooking and bought Bisleri for drinking. The water quality also reflected in poor quality of green vegetables. Another problem we faced was traffic jams- it took almost 90 minutes from our residence to reach the airport. Most facilities in our area were catering to IT crowd and hence it was re-adjustment for us.

In conclusion, I can say that present day life style is a mixture of what we picked up from different cities. Ironically my wife always wanted and wants things from the cities we left behind. For example, she wants palak, green peas and fulgobi (vegetables) from Delhi, Fish from Mumbai, Farsan from Ahmedabad, Miso soup and Yakisoba from Japan, Mysore pak from Bangalore. These small things keep us connected to the cities we had lived in.