#kewra water

[charcoaleats]

Mutton Biryani Cooking: Secrets to Achieving Perfect Flavors

When it comes to traditional Indian cuisine, few dishes evoke the same excitement as mutton biryani. The tantalizing aroma, the layers of tender mutton and fragrant rice, and the explosion of spices make this dish a favorite for special occasions or everyday indulgence. Whether you're a seasoned chef or a home cook, mastering the mutton biryani cooking process takes skill, patience, and the right techniques. In this blog, we’ll walk you through everything you need to know to create a mouth-watering mutton biryani at home, step by step.

How to Make Mutton Soft in Biryani?

A common challenge many cooks face is achieving perfectly tender mutton in biryani. Here’s how you can ensure that your mutton is soft, succulent, and cooked to perfection:

Marination is Key: Marinating the mutton for at least 4-6 hours in a mix of yogurt, lemon juice, and spices breaks down the tough fibers and tenderizes the meat.

Slow Cooking: The technique of "dum" cooking, which involves slow cooking in a sealed pot, ensures the mutton is cooked evenly and retains its moisture.

Use of Papaya Paste: Many chefs use raw papaya paste as a natural tenderizer for mutton. Its enzymes help soften the meat during marination.

By following these tips, you’ll achieve melt-in-the-mouth mutton that’s perfect for your biryani.

Which Cooking Technique is Best for Mutton?

Cooking mutton to perfection in biryani requires a delicate balance of heat and moisture. The best method is Dum cooking, a traditional slow-cooking technique that allows the meat and rice to absorb the flavors of the spices.

Sealing the Pot: This method involves placing the mutton and partially cooked rice in a sealed pot (using dough or a heavy lid) to trap steam.

Low Heat: The dish is then cooked on low heat to ensure the mutton cooks evenly and absorbs the fragrant spices and rice.

Other cooking techniques, such as pressure cooking, can also be used, but dum cooking is preferred for the best results.

What is the Process of Preparing Biryani?

The preparation of biryani is a labor of love, and the steps must be followed carefully to achieve the authentic taste. Here's a step-by-step guide for mutton biryani cooking:

Marinate the Mutton: Mix the mutton with yogurt, ginger-garlic paste, spices (like garam masala, coriander powder, and cumin), and lemon juice. Let it marinate for 4-6 hours or overnight.

Prepare the Rice: Parboil basmati rice with spices like cardamom, cloves, and bay leaves. The rice should be about 70% cooked before layering.

Cook the Mutton: Heat oil or ghee in a pot, fry onions until golden brown, then add the marinated mutton. Cook until the mutton is about 80% done.

Layering: In a heavy-bottomed pot, layer the mutton at the bottom, followed by a layer of parboiled rice. Add fried onions, saffron-infused milk, and a few drops of rose water or kewra.

Dum Cooking: Seal the pot with dough or a tight lid and cook on low heat for 30-40 minutes, ensuring the mutton and rice cook through and absorb all the flavors.

How Much Rice for 1 Kg of Mutton?

When preparing mutton biryani, the rice-to-mutton ratio is crucial to maintaining a balanced dish. For 1 kg of mutton, you will typically need 750 grams to 1 kg of rice, depending on your preference for the amount of rice in the dish. Here’s a quick breakdown:

Equal weight of rice and mutton: For a balanced dish with equal proportions of mutton and rice.

Slightly less rice (750g): For a meatier biryani with more mutton and less rice.

This ratio ensures that your biryani will have the perfect balance of tender mutton and fragrant rice.

Mutton Biryani Cooking Recipe

Here’s a simplified mutton biryani recipe that anyone can try at home:

Ingredients:

1 kg mutton, marinated

750g basmati rice

3 large onions, sliced and fried

2 tbsp ginger-garlic paste

1 cup yogurt

Spices: 4-5 cardamoms, 5-6 cloves, 2 bay leaves, 2 cinnamon sticks, cumin, coriander, garam masala

Saffron strands soaked in warm milk

Fresh herbs: Mint and coriander leaves

Method:

Marinate the Mutton: Mix mutton with yogurt, ginger-garlic paste, garam masala, lemon juice, and salt. Marinate for 6 hours.

Prepare Rice: Parboil the basmati rice with whole spices like cardamoms, cloves, and bay leaves. Drain and set aside.

Cook Mutton: Heat oil in a pot, fry onions until golden, then add marinated mutton. Cook on medium heat until the mutton is almost tender.

Layer and Cook: In a large pot, layer the mutton at the bottom, followed by a layer of rice, fried onions, and saffron milk. Seal the pot and cook on low heat for 30-40 minutes.

This recipe delivers a fragrant, flavorful mutton biryani that’s sure to impress your family and friends.

Final Say

If you’re looking for an authentic, flavorful, and easy mutton biryani cooking recipe, this guide provides all the necessary steps to create a dish that will wow your guests. With the right balance of spices, perfectly cooked mutton, and fragrant basmati rice, you’ll have a dish that’s perfect for any occasion.

FAQs: About Mutton Biryani Cooking

1. How to make mutton soft in biryani?

To make mutton soft, marinate it for at least 6 hours, use a slow-cooking technique like dum, and add tenderizers like raw papaya.

2. Which cooking technique is best for mutton?

The dum technique is best for cooking mutton in biryani as it ensures even cooking and rich flavor absorption.

3. What is the process of preparing biryani?

The process involves marinating the mutton, partially cooking the rice, layering them with spices, and slow-cooking the dish in a sealed pot.

4. How much rice for 1 kg of mutton?

For 1 kg of mutton, use 750g to 1 kg of rice depending on your preference for the meat-to-rice ratio.

5. Is mutton biryani healthy?

Mutton biryani can be a nutritious dish when made with lean mutton and balanced with whole spices, herbs, and moderate amounts of rice.

[indiancuisinebythelake]

Online Authentic Indian Recipe Collection to Taste India at Home

Rich and diverse flavors are the specialties of Indian cuisine. Each Indian dish tells a unique story of culture and tradition. If you want to explore Indian culture in terms of taste and flavors, authentic recipes are essential. In this blog, you will find a curated collection of online authentic Indian recipes in Lakeview. Read this content and taste Biriyani, Peas Pulao, Bhuna Curry, and Curry under a roof. To know more, reach a top food platform and embark on a culinary journey with an onlineauthentic Indian recipe collection.

Section 1: Biriyani – The Royal Rice Dish

Biriyani is a royal dish that Mughal emperors introduced. It is a fragrant rice dish that can introduce you to a typical Indian flavor. This recipe combines basmati rice, meat, and a blend of aromatic spices. Only skilled chefs can make the perfect Biriyani by layering rice and meat. Here, rose water, kewra water, zafran, and some special spices are used. So, this online authentic Indian recipe in Lakeview is the right choice for you if you want to experience an authentic Indian taste. 

Section 2: Peas Pulao – A Simple Yet Flavorful Delight

Peas Pulao is a simple, healthy, and quick rice dish. It is the perfect solution if you are looking for a quality and non-rich weekday meal. In this recipe, basmati rice, green peas, and a few spices are used. Some food platforms also prefer to use desi ghee in this recipe. The best thing about this recipe is it is light and delicious. You can also experience the flavor of onions, ginger, and garlic in this item. You can order this dish in your main course. So, taste this online authentic Indian recipe in Lakeview with curry for a complete meal.

Section 3: Bhuna Curry – A Rich and Aromatic Classic

Bhuna Curry is a popular and aromatic Indian dish that can give you an authentic taste. The term "bhuna" describes the unique cooking technique. Here, the spices and meat are cooked until they release their oils. It intensifies the flavors and makes it perfect for Indian recipe lovers. You can use chicken, beef, or lamb to make the bhuna. Top chefs prefer to use this recipe on low heat. As it is a thick, flavorful curry, you can serve it with naan or rice. So, an authentic Indian recipe in Lakeview is perfect for special occasions.

Section 4: Fish Curry – Coastal India on a Plate

Fish Curry is popular among the coastal regions of India. Using fresh ingredients like garlic, ginger, chilies, and fish is necessary for this authentic recipe. Do you want to taste coastal India at your home? This online authentic Indian recipe in Lakeview can help you with that. This Indian recipe is perfect for seafood lovers. So, order online and enjoy a taste of the coast at home.

Conclusion

In conclusion, contact a top food platform and bring the essence of Indian cuisine to your home. Only a reputable company can help you with a unique taste experience. Do you want to try these online authentic Indian recipes in Lakeview? Contact Indian Cuisine By The Lake. Reach them and enjoy the rich flavors of India from the comfort of your kitchen!

[mommyhand]

The Hyderabadi Biryani

Hyderabadi biryani is renowned for its rich, aromatic flavors and tender, succulent meat. The secret to its irresistible taste lies in the meticulous selection and combination of ingredients. At Madina Restaurant in Visakhapatnam, the chefs have mastered the art of crafting this iconic dish, ensuring that each bite is a symphony of flavors. Let’s explore the secret ingredients that make Hyderabadi biryani a must-try.

1. High-Quality Basmati Rice

The foundation of a great biryani is the rice, and for Hyderabadi biryani, only the best will do. Madina Restaurant uses premium long-grain basmati rice, known for its fragrant aroma and fluffy texture. The rice is carefully rinsed to remove excess starch, soaked, and then partially cooked to perfection. This ensures that the grains remain separate and do not clump together.

2. Tender Meat

Whether you prefer chicken or mutton, the quality and preparation of the meat are crucial. At Madina Restaurant, the meat is sourced from trusted suppliers to ensure freshness and quality. It is then marinated for several hours in a blend of yogurt, lemon juice, and spices. This process tenderizes the meat and infuses it with flavor, making it melt-in-the-mouth delicious.

3. Aromatic Spices

Spices are the heart and soul of Hyderabadi biryani. Madina Restaurant uses a carefully curated mix of whole and ground spices to achieve the perfect balance of flavors. Key spices include:

               •             Cardamom: Adds a sweet, floral aroma.

               •             Cloves: Contributes a warm, slightly sweet taste.

               •             Cinnamon: Imparts a woody, sweet-spicy flavor.

               •             Bay Leaves: Adds a subtle, earthy note.

               •             Black Peppercorns: Introduces a mild heat and depth.

4. Saffron

Saffron is an essential ingredient in Hyderabadi biryani, lending its distinctive golden color and unique flavor. At Madina Restaurant, high-quality saffron strands are soaked in warm milk to release their color and fragrance. This saffron-infused milk is then drizzled over the rice, adding a luxurious touch to the dish.

5. Fried Onions

Crispy fried onions, also known as “birista,” are a key component of Hyderabadi biryani. These golden-brown onions add a sweet, caramelized flavor and a delightful crunch. At Madina Restaurant, the onions are thinly sliced and fried to perfection, then layered generously throughout the biryani.

6. Fresh Herbs

Fresh herbs like mint and coriander leaves are essential for adding brightness and freshness to the biryani. These herbs are chopped and layered between the rice and meat, enhancing the overall flavor profile and adding a burst of color.

7. Ginger-Garlic Paste

A paste made from fresh ginger and garlic is used to marinate the meat and flavor the biryani. This aromatic paste adds depth and warmth, complementing the spices and enhancing the meat’s flavor.

8. Ghee

Ghee, or clarified butter, is used generously in Hyderabadi biryani. It adds richness and a nutty aroma, making the biryani more indulgent. At Madina Restaurant, ghee is used to fry the onions and is also drizzled over the rice layers, ensuring that each grain is coated with its luscious flavor.

9. Yogurt

Yogurt is an integral part of the meat marinade, helping to tenderize the meat and add a tangy flavor. It also acts as a binding agent for the spices, ensuring that the meat is evenly coated.

10. Rose Water and Kewra Water

For an extra touch of fragrance, rose water and kewra (screwpine) water are sprinkled over the biryani before the final cooking. These floral essences add a delicate, perfumed aroma that elevates the biryani to a new level of sophistication.

The Cooking Process

The secret ingredients come together in a meticulous cooking process that ensures every bite of Hyderabadi biryani is a delight.

1. Marinating the Meat

The meat is marinated in a mixture of yogurt, lemon juice, ginger-garlic paste, and spices. This marination process is crucial for infusing the meat with flavor and ensuring it remains tender during cooking.

2. Preparing the Rice

The basmati rice is partially cooked with whole spices such as cardamom, cloves, and bay leaves. This ensures that the rice is fragrant and absorbs the flavors of the spices without becoming mushy.

3. Layering

In a heavy-bottomed pot, the marinated meat is layered with partially cooked rice. Each layer is sprinkled with fried onions, fresh herbs, saffron milk, and a drizzle of ghee. This layering technique is essential for distributing the flavors evenly throughout the biryani.

4. Dum Cooking

The pot is sealed with a tight-fitting lid or dough to trap the steam, and the biryani is cooked on low heat. This “dum” cooking method allows the flavors to meld together and ensures that the rice absorbs the aromatic juices from the meat. The result is a biryani that is rich, flavorful, and perfectly cooked.

The Dining Experience at Madina Restaurant

Madina Restaurant in Visakhapatnam offers a dining experience that goes beyond just the food. The ambiance, service, and attention to detail make it a memorable place to enjoy Hyderabadi biryani.

1. Inviting Ambiance

The restaurant’s decor reflects the rich cultural heritage of Hyderabad, with elegant furnishings and traditional elements. The warm and welcoming atmosphere makes it the perfect place to enjoy a leisurely meal with family and friends.

2. Exceptional Service

The staff at Madina Restaurant are dedicated to providing excellent service. From the moment you walk in, you are greeted with a smile and made to feel like a valued guest. The waitstaff are knowledgeable about the menu and are happy to offer recommendations and accommodate special requests.

3. Generous Portions

Madina Restaurant is known for its generous portions, ensuring that you get your money’s worth. The Hyderabadi biryani is served in ample quantities, with perfectly cooked rice and tender pieces of meat. Each bite is a delightful explosion of flavors, leaving you satisfied and craving more.

Conclusion

The secret ingredients that make Hyderabadi biryani irresistible are a testament to the rich culinary tradition of Hyderabad. At Madina Restaurant in Visakhapatnam, these ingredients are used with care and precision to create a biryani that is truly exceptional. Whether you are a local resident or a visitor to Visakhapatnam, experiencing the Hyderabadi biryani at Madina Restaurant is a must. The combination of high-quality ingredients, traditional cooking methods, and warm hospitality ensures that every dining experience is memorable. Indulge in the rich flavors and aromas of Hyderabadi biryani and discover why it continues to be a beloved favorite.

[we-the-chefs]

A Culinary Journey Through Bengal: Must-Try Traditional Dishes

Bengal, a region rich in culture and tradition, boasts a culinary heritage that is both diverse and delicious. From delectable seafood to hearty meat dishes and luscious desserts, Bengali food cuisine offers something for every palate. Let's embark on a culinary journey through Bengal and explore some must-try traditional dishes that are sure to leave you craving for more.

1. Aloor Dom with Luchi

Aloor Dom, a spicy potato curry, is a beloved dish in Bengali households. This dish is made with baby potatoes cooked in a flavorful gravy of tomatoes, onions, and a blend of spices. It's often paired with Luchi, deep-fried puffed bread made from maida (refined flour). The combination of the spicy Aloor Dom and the crispy, fluffy Luchi is a match made in culinary heaven.

2. Bhapa Chingri

Bhapa Chingri, or steamed prawns, is a delicacy that showcases the love for seafood in Bengal. The prawns are marinated in a mixture of mustard paste, grated coconut, green chilies, and mustard oil, then wrapped in banana leaves and steamed to perfection. The result is a fragrant, flavorful dish that's both light and satisfying.

3. Mutton Dakbunglow

Mutton Dakbunglow is a historical dish that harks back to the British colonial era. This dish features tender mutton pieces cooked with a medley of spices, potatoes, and boiled eggs. The hearty and rich flavors of this dish make it a favorite during festive occasions and family gatherings.

4. Shorshe Diye Machh

Shorshe Diye Machh, or fish in mustard sauce, is a quintessential Bengali dish. Typically made with hilsa or bhetki fish, this dish involves cooking the fish in a pungent mustard paste along with green chilies and turmeric. The sharpness of the mustard combined with the freshness of the fish creates a dish that's both bold and comforting.

5. Bhekti Paturi

Bhekti Paturi is a traditional Bengali preparation where bhetki fish is marinated in a blend of mustard paste, coconut, and spices, then wrapped in banana leaves and steamed or baked. The banana leaves infuse a subtle earthy flavor into the fish, making it an exquisite and aromatic dish.

6. Chicken Rezala

Chicken Rezala is a rich, creamy curry made with succulent pieces of chicken cooked in a yogurt-based gravy with cashew nuts, poppy seeds, and a hint of kewra water. This dish has Mughlai influences and is often enjoyed with steamed rice or fluffy naan bread.

7. Baked Mishti Doi

Mishti Doi, or sweet yogurt, is a popular Bengali dessert. Baked Mishti Doi takes this classic treat to another level. The yogurt is sweetened with caramelized sugar and baked until it sets into a creamy, slightly tangy dessert with a beautiful caramelized top. It's the perfect way to end a Bengali meal.

8. Cholar Dal with Luchi

Cholar Dal, made from chana dal (split Bengal gram), is a slightly sweet and spicy lentil dish flavored with coconut, ghee, and a mix of aromatic spices. Paired with Luchi, it makes for a comforting and wholesome meal that's often enjoyed during festivals and special occasions.

9. Kosha Mangsho with Luchi

Kosha Mangsho, or slow-cooked mutton curry, is a beloved dish in Bengali cuisine. The mutton is cooked in a rich, spicy gravy until it's tender and flavorful. Paired with Luchi, this dish is a must-have during celebrations and gatherings, offering a perfect balance of flavors and textures.

10. Prawn Malai Curry

Prawn Malai Curry is a luxurious dish where prawns are cooked in a creamy coconut milk gravy with a blend of spices. The sweetness of the coconut milk complements the prawns beautifully, creating a dish that's both indulgent and comforting. Serve it with steamed rice for a delightful meal.

Conclusion

Bengali cuisine is a treasure trove of flavors and traditions, each dish telling a story of the region's rich cultural heritage. Whether you're a seafood lover, a meat enthusiast, or have a sweet tooth, Bengal has something to offer you. So, the next time you're in the mood for a culinary adventure, try these must-try traditional Bengali

[pujaperfumery8]

Top 10 Kannauj Attars You Must Try

Kannauj, often referred to as the "Perfume Capital of India," has a rich history of producing some of the finest attars in the world. These natural perfumes, crafted using traditional methods, have been cherished for centuries. If you're looking to explore the fragrant world of Kannauj attars, here are the top 10 Kannauj attars you must try.

1. Rose Attar

Rose attar, one of the most popular Kannauj attars, is known for its rich, floral aroma. Extracted from fresh rose petals through hydro-distillation, this attar is perfect for those who appreciate a classic, timeless fragrance.

2. Jasmine Attar

Jasmine attar is a favorite among fragrance enthusiasts for its sweet, exotic scent. Made from the delicate jasmine flowers, this attar is often used in aromatherapy for its calming and uplifting properties.

3. Khus (Vetiver) Attar

Khus attar, derived from the roots of the vetiver grass, offers a refreshing, earthy fragrance. Its cooling properties make it a popular choice during the hot summer months, and it's highly valued in perfumery for its unique scent profile.

4. Hina Attar

Hina attar, also known as Mehandi attar, is a complex blend of Indian spices, herbs, and flowers. This attar has a warm, spicy aroma that is both captivating and long-lasting, making it a favorite for special occasions.

5. Mitti Attar

Mitti attar, or the scent of rain on dry earth, is a unique fragrance that captures the essence of the first rain on parched soil. This Kannauj attar is crafted from the baked earth of the Ganges River and offers a nostalgic and grounding scent.

6. Sandalwood Attar

Sandalwood attar is renowned for its soothing, woody fragrance. Made from the heartwood of the sandalwood tree, this attar is prized for its calming properties and is often used in meditation and spiritual practices.

7. Kewra Attar

Kewra attar is extracted from the flowers of the pandanus plant, offering a sweet, floral aroma with a hint of fruitiness. This attar is commonly used in culinary applications and perfumes for its distinctive scent.

8. Shamama Attar

Shamama attar is a traditional Kannauj attar made from a blend of herbs, spices, and flowers. This attar has a complex, rich fragrance that evolves over time, making it a unique and luxurious choice for fragrance lovers.

9. Musk Attar

Musk attar, although traditionally derived from animal sources, is now often made using ethical and sustainable ingredients. This attar offers a deep, sensual aroma that is both captivating and long-lasting.

10. Gulab Jal Attar

Gulab Jal attar, or rose water attar, is a lighter and more delicate version of the traditional rose attar. It captures the fresh, dewy essence of rose petals and is perfect for those who prefer a subtle floral fragrance.

Conclusion

Kannauj attars are a testament to the rich heritage and craftsmanship of Indian perfumery. Each attar offers a unique fragrance experience, from the sweet and floral to the earthy and spicy. For those looking to explore these enchanting scents, the top 10 Kannauj attars listed above are a perfect starting point.

At Pujaperfumery, we are dedicated to preserving the tradition and artistry of Kannauj attars. We offer a wide range of authentic Kannauj attars, ensuring you experience the finest quality and craftsmanship. Explore our collection and find your perfect fragrance among the top 10 Kannauj attars you must try.

[tnedibleoils]

Paneer Kali Mirch

Paneer is another versatile dish. Bland when eaten raw and versatile when added flavours, paneer is an Indian cottage cheese. Listed at the top of every Indian menu are all three-course meals: appetiser, main course, and dessert. It is not only a dish that is served at home, but it can also be made at home. In this blog, we’ll prepare a perfect paneer kali mirch recipe that goes with roti or chapati, along with sunflower oil manufacturers in Tamil Nadu.

Ingredients:

Cubed paneer

Kewra or rose water - 1 tsp

Medium or large onion - ½ cup chopped

Ginger - ½ inch chopped

Garlic - medium cloves 3 chopped

Green chillies chopped - Acc. to preference

Cashew nuts - 10

Javathai/Jaadipathir - 1 or 2

Cloves - 2

Cardamoms -2

Cinnamon - 1 inch

Full-fat curd (beaten) - ¼ cup

Bay leaf - small size 1

Red chilli powder - Acc. to preference

Shahi jeera - ½ tsp

Oil

Garam masala - ¼ tsp

Coriander powder - ¼ tsp

Salt as per taste

Black pepper - crushed 

Water

Instructions

Begin with preparing the onion paste.

In a heavy-bottomed pan, add a tablespoon of oil. Once it is hot, add the cinnamon stick, cardamoms, cloves, and mace strands and sauté until it crackles.

Add the chopped onion and sauté until it turns a light golden brown on medium heat.

Once light golden brown, add the ginger, green chilies, garlic, and cashew nuts.

Mix until it is golden brown. Once done, remove from heat and mix it in a blender.

Add water to grind it into a smooth, fine paste.

In the same saucepan, add 2 tablespoons of oil, and once it is hot, add the bay leaf and shahi jeera and let it crackle and become fragrant.

Now add the onion paste and sauté it for 4-5 minutes till the oil separates from the paste. Add the crushed black pepper and sauté for a minute.

Now add the spice powder and sauté till it mixes very well.

Remove it from the heat and let it cool down. Now add the whisked curd and quickly stir till it mixes well with the onion paste. Now add water and mix well.

Now, on medium heat, simmer the gravy till oil specks on the top. If the gravy thickens, add water. 

Now add the paneer cubes and mix well. Switch off the heat and add 2 tablespoons of cream. 

Lastly, add a teaspoon of kewra or rose water and garnish with crushed black pepper, mint leaves, or coriander leaves.

Paneer Kali Mirch is ready to be served with chappati, roti, or naan.

About Sundew Sunflower Oil:

Tamil Naadu Edible Oils is one of the leading refined sunflower oil manufacturers that produces premium-quality 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 sunflower oil from TNEO, one of the best sunflower oil manufacturers in India, to make tasty dishes.

[prwizard]

Rising to New Heights: Savory Brand's World-Record Celebrations of India's Unmatched Home Baking Passion in the 'Savory Super Baker Campaign'

Ahmedabad, India - In an unprecedented celebration of culinary excellence, Bajaj Foods Limited, a leading manufacturer and distributor of food and herbal products nationally and internationally, has partnered with their renowned Savory Brand to launch the "Savory Super Bakers" extraordinary social media campaign. This campaign has now clinched a coveted spot in the Web World Record.

Initiated in February 2024, this groundbreaking campaign has become a daily spectacle on Bajaj Food's official social media pages. It features a distinctive Indian baker each day, with more than 30 bakers from over 23 cities showcased so far. The 'Savory Super Baker Campaign' has become a mesmerizing journey into the heart of India's diverse baking talent.

During an All India "Savory Super Baker" webinar conducted by Bajaj Foods Limited on International Women's Day, Shri Gautam Bajaj, the Director of Bajaj Food Limited expressed appreciation and motivation for the bakers, “Having observed numerous culinary masterpieces at international exhibitions, I can confidently assert that the cakes showcased on "Savory Super Baker" demonstrate that Indian bakers are equally skilled and exceptional. This campaign serves as our expression of appreciation for the unstoppable talents emerging from India.”

The campaign is not only a showcase of exceptional baking skills but has also emerged as a vibrant platform for home bakers to connect, share knowledge, and become part of a growing community of baking enthusiasts. The featured bakers hail from various backgrounds and have brought forth a rich tapestry of flavors and techniques, contributing to the ever-evolving landscape of baking in India.

Mr. Nitin Jain, Deputy General Manager (International Business/Digital Marketing) at Bajaj Foods Limited, expressed his excitement, stating, "We are truly impressed and proud to see many talented bakers participating in our Savory Super Baker campaign from all over India. We take pride in being the first corporate company in India that empowers home bakers and professionals by featuring them on our social media platform without any conditions or charges. Our goal is to further enhance the popularity of India's outstanding baking talents and connect them, along with their passion, to a wider audience."

Participation in the campaign is open to all, with an easy process facilitated through the official Instagram account @savory.india. Interested bakers simply need to follow the account, send a direct message, and respond to five insightful questions about their baking journey and passion. By sharing four high-quality photos of their exceptional creations and one photo of themselves, participants secure a chance to be featured on the company's Instagram and Facebook pages.

Since its establishment in 1998, Bajaj Foods Limited has become a renowned name in the global food and beverages industry. Operating in over 50 countries, the company also operates PAN India, distributing a wide range of food products in India and internationally under their brand “Savory” and herbal and personal care products under “Veola”. The high-quality food products under the “Savory” brand include Peanut Butter, Spreads, Instant Drink Powder, Food Essence, Food Colors, Rose Syrup, Lemon Juice, Lemon Dressing, Rose, Kewra Water, and more. Certified under ISO 22000 and Halal standards, Savory brand products are available on the company's dedicated online store www.mysavorystore.com and also on Flipkart and Amazon.

As a token of appreciation, all 'Savory Super Bakers' receive a special participation certificate from Bajaj Foods Limited. The campaign continues to unfold, promising a daily dose of culinary inspiration and a vibrant celebration of India's unmatched home baking passion.

[sweetsgaliyara]

Ghewar Mithai

Ghewar Mithai is a popular traditional Rajasthani sweet that holds a special place in Indian festivals and celebrations. Known for its unique texture and delightful taste, Ghewar Mithai is often associated with festivals like Teej and Raksha Bandhan

Ingredients:

Gram flour (besan)

Ghee

Milk

Cardamom powder

Kewra water

Sugar syrup

Dry fruits (optional)

Preparation:

A batter is prepared using gram flour, ghee, and milk, creating a smooth consistency.

This batter is then poured into a special mold and deep-fried until it forms a delicate lattice-like structure.

Once the Ghewar is crisp and golden, it is carefully removed from the mold and allowed to cool.

Final Touch:

The cooled Ghewar is immersed in a fragrant sugar syrup, enhancing its sweetness and aroma.

Some variations include garnishing with dry fruits or a sprinkle of cardamom powder for added flavor.

Visit us for more details:https://sweetsgaliyara.in/seasonal-special/

[kannaujattarblog]

What Makes Kannauj Mitti Attar Irresistible?

Transporting you to an Indian summer, few natural perfumes rival the earthy yet heavenly fragrance of mitti attar. Distilled from baked clay or mitti soaked in floral waters, this attar by Kannauj artisans is redolent of pre-monsoon petrichor. Let’s uncover what bestows mitti attar’s warm, nostalgic aroma that makes it irresistible.

The Story Behind Mitti Attar

Mitti or clay forms the base note for this fascinating attar. But floral extracts of jasmine, kewra, and rose blended into the clay imbue it with rich perfume oils through hydro or solvent extraction.

The genesis of Mitti Attar lies in a beautiful accident. Once, when excess floral distillates were discarded into clay pots, they produced wonderfully scented clay after monsoons. Attar makers realized this clay-infused floral aroma for months. Experimenting with various flower essences led to the coveted mitti attar.

Why is Kannauj Mitti Attar Special?

Kannauj in Uttar Pradesh has supplied attars since medieval India, earning it the tag “Grasse of the East.” The region's pure, unadulterated mitti attar is a cut above the rest for these reasons:

1. Centuries-old Technique

Local soil high in minerals absorbs and retains aroma beautifully. Kannauj inheritors use the same technique to prepare mitti attar over generations. Clay pots baked before monsoons are filled with rose and kewra waters for 2-3 months. Sandalwood oil paste lining the pots boosts fragrance absorption.

2. Pure Ingredients

Kannauj Mitti Attar makers are dedicated to sourcing all-natural, fresh floral extracts like rose, kewda, jasmine, and chameli. No synthetic additives adulterate the perfume’s authenticity. The purity enriches the scent.

3. Maturation in Mitti

As monsoon moisture seeps into clay pots, a sublime alchemy occurs. Floral essences fuse into moist, fragrant mitti. Frequent aroma infusions allow maturing over more monsoons to finish the attar. Buy natural attars for long rest strengthens the earthy petrichor notes.

What Makes Kannauj Mitti Attar Irresistible?

Now that you know its backstory, let’s see why mitti attar offers an irresistible fragrance.

1. Petrichor Paradise

Kannauj Attar's winning aroma mimics the first rains’ earthy petrichor that heralds nature’s rebirth. This reassuring terrene base note comforts like a nurturing womb. Infusing it with floral essences births a scent both primordial yet heavenly.

2. Quintessential Summer Scent

As temperatures climb, mitti attar’s refreshing clay notes provide a cooling sensory experience. Just a dab conjures up nostalgia — rain-drenched mud, wild blossoms, woody camphor. This attar crystallizes the Indian summer’s essence in a bottle.

3. Potent & Enduring

The elaborate technique concentrates diluted floral distillates into a potent perfume oil. This pure, undiluted extract provides an enduring aroma from a single drop. Buy natural perfume oils on pulse points or fabrics that retains their earthy edge for hours.

4. Cultural Heritage

This attar fuses Indian culture’s reverence for nature and time-honored perfume traditions. Its growing popularity worldwide also promotes the GI-tag Kannauj’s fragrance heritage. Experiencing mitti attar lets you literally wear Indian culture steeped in spirituality and nostalgia.

Conclusion

Now is it any wonder why the irresistible scent profile makes Kannauj mitti attar an attar aficionado’s delight? Its novelty reflects India’s fragrant legacy passed down through generations.

To buy the original GI-tagged mitti attar from Kannauj perfume capital visitKannaujattar com. They offer artisanal India attar distilled by specialist perfume houses respecting centuries-old techniques. Let Kannauj Buy Mitti Attar transport you to an idyllic Indian summer redolent with rain-kissed blossoms and moist earth.

[onlinemasalacafe]

How to make Restaurant style Chicken Biryani at Home

Masala Café The core of the dish

Biryani is one of the favorite dishes of Southeast Asian countries like India, Pakistan, Bangladesh, etc. This dish originally originated among the Muslims of the Indian subcontinent, especially during the Mughal dynasty. However, the biryani masala manufacturers in kolkata we are making today is slightly different from the original. This has changed over time depending on our priorities and our region.

 You can find Hyderabadi Biryani, Lucknow Biryani, Kolkata Biryani, Chettinad Biryani etc.They are slightly different from each other, but the core is the same. So Masala Café Biryani and Pulao Masala are perfect for any kind of biryani.

 Let's check out the delicious restaurant style chicken biryani recipe with sunrise biryani and pulav masala powder.

 Wash the basmati rice and soak it in water for 30 minutes to 1 hour. Then chop the onion, ginger, garlic, tomato and chili and mix until smooth. Cook the rice until it is half cooked, then set it aside and let it cool.Now heat the pan and add oil or ghee or both as per your preference. Add the pasta and cook  for a few minutes. Then add the protein of your choice and cook  until the oil separates. If you use chicken, the cooking time will be shorter than red meat. Once the chicken or meat is ready, take a large pan and grease it  with ghee. Add half of the rice, then sprinkle with Masala Café Biryani Masala Powder in Kolkata and Pulao Masala and season with salt.Then serve the chicken and sprinkle again with Sunrise Biryani and Pulao Masala. Add the final layer by adding the rest of the rice, kewra water, cafe biryani masala and pulao masala rose water, salt and ghee. Pour in some water, cover  and cook over low heat for 5-10 minutes. Serve hot with raita or chaatni.

[rana1989]

Chicken Chaap Recipe Kolkata Style.

Author: Rana Sharma.

Hello everyone,                          A warm welcome to all of you in the world smallest blog  named "FOOD FOOD JUNCTION", hope you are doing well .  Today i am very much excited to share the recipe of " Chicken Chaap Recipe Kolkata Style ". So lets begin our journey.Chicken Chaap is a popular Bengali dish originating from Kolkata, India. It is a succulent and flavorful chicken preparation that is often enjoyed as a main course in special occasions and festivities. The dish is known for its rich and aromatic gravy, which is infused with a blend of spices, yoghurt, and sometimes, kewra water or rose water, giving it a unique taste.

[guidebooktolife1]

Kheer Kadam is a very popular sweet of India, which originated in the eastern province of Bengal. Due to its taste and popularity, it is even considered as a sweet fit for aristocrats. The details about the origin of the name of this sweet are not known, but it is believed that some superficial resemblance with a type of flower named – Kadam, is responsible for its name. The recipe for Kheer Kadam, which is certainly very popular in entire India, because of its origin in Bengal is also known as Bengali Kheer Kadam Recipe. The sweet itself is made by combining 2 different Indian sweets – Danadar (which resembles Rasgulla) and sweet Khoya.

Kheer Kadam Recipe

Ingredients for Making Danadar (Which Closely Resembles Rasgulla)

1) Paneer/ Chena – 200 gm (Dried type – without water)

2) Sugar – 200 gm

3) Water -1 Litre

4) Flour – 1 Tablespoon

Ingredients for Making Khoya

1) Milk – 2 Litre

2) Sugar – 200 gm

3) Kewra essence – 4 to 5 drops

Procedure for Making Danadar (Which Closely Resembles Rasgulla)

The Chena is taken in a plate and flour is added to it. The mixture is mashed nicely, till the whole mixture becomes very soft and mud like, in its consistency. Next 2 teaspoon sugar is added to it and mixed with the chena, with a very light hand and without applying any pressure.

Then the whole chena mixture is divided into small balls and rolled into a round ball shape by rolling them between the palms of the 2 hands.

Next, a deep container with a wide surface is taken and 1 liter of water is added to it. The water is allowed to boil in a medium flamed oven. As the water boils, 200 gm sugar is added to it, which produces a sugary syrup.

The chena balls are added to the boiling sugar syrup, and the container is covered with a lid. The contents are allowed to boil for 20 minutes. In between (occasionally) the contents are looked into and if the water level has fallen in excess, then extra water is added to the container (to prevent burning), depending on the need.

After 20 minutes, the container should be removed from the fire, with a lid covering the contents. The contents are allowed to cool down, without removing the lid. Once the contents are totally cooled, then the Danadar present inside is taken out.

Read More: https://www.guidebooktolife.com/recipe-of-kheer-kadam-how-to-make-kheer-kadam-in-your-home

[avinaturals]

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[luckystorein22]

Is Kewra Water orange blossom?

No, Kewra water and orange blossom water are not the same. Kewra water is derived from the flowers of the Kewra plant, scientifically known as Pandanus fascicularis. It is commonly used in Indian and Southeast Asian cuisine to add a floral aroma to dishes and beverages. Kewra water has a distinct fragrance that is often described as sweet and reminiscent of rose or jasmine.

On the other hand, orange blossom water is made from the blossoms of the bitter orange tree, scientifically known as Citrus aurantium. It is used in Middle Eastern and Mediterranean cuisines as a flavoring agent. Orange blossom water has a delicate and fragrant citrus aroma, with a hint of floral notes.

While both Kewra water and orange blossom water are floral waters used in culinary applications, they are derived from different plants and have distinct flavors and fragrances.

[casualflowerglitter]

The people of a village were very upset. The reason was that the village had only one well. The whole village used to drink water from the same well. And two months ago a dog fell into that well and died. And since then the water has stinked.

Now the surprising thing was that the villagers took many measures, but the smell of water was not going away.

Water was drained day and night from that well, that new water will come from below and the smell will be gone. I extracted millions of water, but it smelled that it did not go away.

The villagers performed many sacrifices, performed worship, convinced the gods that the smell was gone, but there was no smell.

The villagers cleaned the walls of the well, painted them with lime that the smell was gone, but the smell was not going away.

The villagers poured the invited holy water in the well, poured fragrant medicines, poured the kewra, rose, poppy extract that the smell was gone, but the smell was not going away.

After losing, the villagers went to a saint and told all the problems. Also explained what measures we have taken so far. The saint listened to everything carefully and asked calmly - what happened to that dog? Did you get that dog out of the well or nah?

The villagers started staring at each other. You must have understood that the dog was not taken out of the well.

We are the villagers. Mind is a well. Life is water. Dogs are the lusts of the whole world. And sadness is the stink.

Now the villagers may do anything no matter how many times, but until the dog does not take out, how will the water smell? How will the water be purified?

And you may take any remedy, but until you do not remove the lusts of the world from your mind, how will the sorrow be removed from life? How will joy descend?

~PPG~