#sarita kitchen recipes

[thefoodaffairs]

This Ganesh Chaturthi Revives

Every year, for 10 days in August and September, the streets of major Indian cities are filled with colourful idols of Lord Ganesha in various styles, forms, and sizes. As the festivities heat up, kitchens across homes dish out freshly made recipes to ring in Ganesh Chaturthi on a sweet note. While mouth melting modaks are usually the evergreen must-have delicacy, this season we bring you various options of sweets you’ve never had before styled in the most amazing way . Sarita Bazaz, the founder of The Food Affairs, shares her view on the fusion food craze. “With the choice of East or West, why not agree on both?” she asked. A satisfactory conclusion is the combination of wonderful things from both sides. By serving hybrid desserts, we are providing people with something familiar while still offering something new.”

1. 8-shaped jalebi served in a martini glass Crispy, round, and juicy Jalebis make you go crunch! often being served on a bay leaf or in wrapped packages. We alter the composition of it to an ‘8 shape and top it with Rabri and serve it in a martini glass. The slim shape allows the jalebi to remain intact in the glass. The modernity in design now being expanded to food discovery! Enjoy this fresh take on Indian cuisine.

2. Meetha Khaja with Chhena Payas in a mason jar The Khaja is a symbol of Jagannath culture and an essential part of the Holy Trinity’s ‘Mahaprasad.’ This wheat-based treat pays homage to the technique of layering the way you would make a croissant and then frying , through which it differentiates itself. We balance the hot sweet khaaja with a chilled, creamy nolen gur Chhena Payas on the side . To present the layers of delicate textures that flow over each other, the sweet is served in a mason jar

3. Rasgulla Soufflé The traditional Rasgulla,a Bengali delicacy, is an all-time favourite sweet topped with cream soufflé in different flavours of Pishori Pishta , Mamra badam and Kashmiri saffron. The humble rasgulla when served with cream whipped like a foam and infused with an exotic variety of almonds pistachio and saffron comes out finally as an amazing fusion dessert without messing up with it’s authentic recipe.

4. Blueberry Kheer Crème Brûlée Kheer or Payasam is the most common yet favourite sweet dish served on all auspicious occasions across India . A homemade blueberry jam is hidden in layers in the traditional kheer and then creme brûléed with a torch after sprinkling rustic palm sugar and finally forming a crunchy crispy layer like a brittle

The top 5 caterers in Delhi are known for providing luxury food services in India. Food Affairs stands out as one of the best catering services in Gurgaon, offering top-notch wedding veg catering. Whether you are looking for delicious food for a special event or a corporate gathering, Food Affairs delivers the perfect blend of taste, presentation, and quality that elevates any occasion. With their commitment to excellence and unparalleled catering services, they have set the standard for what it means to be one of the best in the industry

[capechicago]

Remote Cooking Club Teaches Cooking with a Side of Critical Analysis

When teaching artist, Betsy Zacsek, conceived the idea of the "Free Snacks" cooking club, she was pretty sure that it had legs. Betsy had always been struck by just how food-motivated her students had been in other CAPE classes. Good snacks led to good attendance and good participation. The question was: how do we do a cooking club remotely? A cooking club would be much simpler if we were at school, where we had a professional kitchen. However, doing a remote cooking class made logistics tougher. 

After a lot of research and some trial and error, here is our process. Our main touch points with the students are three nights on video meet, as well as a brief in-person interaction for grocery delivery. The classes last two hours and we've found that, even after the cooking is finished and the kitchen is cleaned, many of the kids still want to hang out online. To be clear, during the class, students simultaneously cook the same dish from their own kitchen...so that's 20 teenagers frying an egg at once! Betsy leads the students through the recipe, demonstrating each step. The students are encouraged to work with their cameras on (some focus the camera on the food and others focus it on them). Ms Nava translates the directions into Spanish and fields questions from chat. On Wednesdays, the students make a dessert and eat it while we talk about ingredients and spices. They don't even know that it is a lesson. (All things are better when eating a dessert.) 

"What do I do if my yolk breaks?" Gabrielle asks. Students run into all sorts of issues when they cook at home. Sometimes, they can't find their ingredients and have to substitute. Other times, they don't have the right pan or dish. And, occasionally, the kids just make mistakes. Inevitably, we find a work-around and the kids persevere. They feed their food to their families and often bring feedback to us on what they liked and what they would change. The entire time they cook, the students are evaluating and adjusting their process. After we cook, the students reflect on what they would do differently if they would cook that dish again. Often students offer suggestions for ingredients to include or omit. Betsy and Ms Nava stress "making the recipe your own" and also make sure the students realize that it is part of the process to fail and retry. 

And, while most important artifacts get eaten, students proudly provide photos of their finished dishes and answer three questions in Google Classroom after each video meet. Through the questions, students analyze their own progress and help guide future lessons. The club started out with 22 members and still has 17, despite strict attendance and participation criteria. And, while the kids are learning how to cook, the club teaches the students to experiment, troubleshoot, adjust, analyze, and (most importantly) persevere. 

  Teaching artists, Betsy Zacsek and Sarita Hernandez

Teachers, Getsemani Nava and Beth Barrow

[sarita-dimri]

इस रक्षा बंधन के लिए खास मिठाई "बेसन की बर्फी "

[bongfooodie]

It's Wednesday... and today's episode we speak to Sarita Sarkar from Sarkar's Kitchen. A self made women, whose passion made it possible to make her concept into reality. She believes, "There is no shortcut to success." (and she truly goes by it). To know more about her, you need to read her interview today on the blog. (Link in Bio). For more interesting food pics, travel stories, recipes and other insights follow @bongfoOodie 🍟🍔🍎🍕 . . . . . . . . . . . . #lifegoals #bosslife #bosslady #womenempoweringwomen #bongfooodie #womeninbusiness #solopreneur #sarkarskitchen #morningmotivation #workaholic #bengalifood #empoweringwomen #entrepreneur #motivation #happytummy #followme #likeforlike #womenwithdifference #follow4follow #womenentrepreneur #restaurateurlife #entreprenuerlifestyle #successfulwomen #restaurateur #businesswomen #hardwork #founderslife #founder #restaurantowner (at Sarkar'S Kitchen)

[ritzymomblog]

Chocolate Oatmeal Crackle Bars

Chocolate Oatmeal Crackle Bars

Chocolate oatmeal crackle bars are rich in toffee flavor with a touch of toasty oats, pecans, and shards of white and bittersweet chocolate. Oh my crackle! These cookie bars are next level in taste, texture, and addiction level.

I came up with the best cookie bar recipe ever on accident last night when the girls asked me to make oatmeal chocolate cookie bars. I was low on rolled oats…

[sarita-dimri]

बहुत सरल सबकी सबकी मनपसंद और अधिक समय तक रखी जाने वाली रेसिपी - जरूर बनाएं

[bongfooodie]

“খাই খাই কর কেন এস বস আহারে, খাওয়াব আজব খাওয়া ভোজ কয় যাহারে।

Ambiance – 3/5 | Food – 4.5/5 | Service – 4/5

Since I am planning to take some break from the food journey, I was very eager to do my last meal outside something homemade. After my tryst with Bijoli Grill, I was missing my Maa ka haath ka Khana (food cooked by mom). I went on scouting the Hyderabad Foodies Club facebook group and after multiple recommendations, finally visited Sarkar’S Kitchen. I have been following them for quite sometime since they started in July 2016 and was waiting to give it a try.

Located small lane in Madhapur, it is a 20 seater place serving home made bengali recipes. It might be difficult to locate at times, you can use the map I have shared in the bottom of this article. The business owner, Sarita Sarkar, was quick to welcome us and get us seated. She offered her recommendation to help us order. As I skimmed through the menu, I realised the pricing on the menu was definitely on the higher side compared to the ambiance and the setup.

We settled for a Luchi-Kosha Mangsho combo, A Macher Jhol combo with Aloo Posto & Aloo Potol Dalna on the sides. While we waited, I opted to have a quick chat with Sarita with a glass of Fresh Lime Water. It was fascinating to know about her experience and passion for food. Her journey as a hotelier to restaurant owner was quite a Cinderella story.

The Kosha Mangsho combo comes with 8 Luchis served hot & fluffy with a bowl of gravy with 3 large pieces of mutton. The gravy was indeed very much homely and the meat was tender even though the size was quite bigger. The mutton was indeed cooked in low flame for a longer period which gave time for the spices to mix well. Priced at ₹300.

Sarkar’s Kitchen | http://www.bongfooodie.com | Bengali Food in Hyderabad

Sarkar’s Kitchen | http://www.bongfooodie.com | Bengali Food in Hyderabad

On your Fish Combo (Home Style) we got a bowl of Daal (lentils), a bowl of rice along with a bowl of Jhol (Pulusu or Gravy) with 2 pieces of Rohu fish. The dal did not appear too appealing but light on the palate. I would have prefered the lentils to be more boiled since they appeared little undone. The punch to the fish gravy was the Panch Phoron (mix of 5 spices) which definitely enhanced it’s taste and flavours. I missed a bhaja (fry) on this combo which would have made it complete. At ₹200 it was a little more wanting but in taste & quantity there was no compromise.

Sarkar’s Kitchen | http://www.bongfooodie.com | Bengali Food in Hyderabad

Sarkar’s Kitchen | http://www.bongfooodie.com | Bengali Food in Hyderabad

We ordered the Aloo Potol Dalna & Aloo Posto on the sides to make it more complete. This is by far the best Aloo Posto I have had in Hyderabad. Made in mustard oil, you can feel the pungency and the Kancha Lonka (green chilli) just adds to the awesomeness. The Aloo Potol was also freshly made for us. The green color potol (pointed gourd) was something which attracted me more, unlike the overcooked or raw parwals which are used in many places. Priced at ₹110 each dish, the portion were more than enough for 2 heads.

Sarkar’s Kitchen | http://www.bongfooodie.com | Bengali Food in Hyderabad

Sarkar’s Kitchen | http://www.bongfooodie.com | Bengali Food in Hyderabad

They only had payesh for dessert and that too ran out before we dined. I think some Bengali Chutney will be a great addition to the menu on regular basis.

Overall I did like the food simply because it was not rich and after eating I did not feel any uncomfortable. However, considering the price point, it would be not worth for me to visit alone (as much of the food would get wasted). Total bill came roughly to ₹700 ++ taxes (after a 15% discount).

If you are really missing your home made bengali food, this place is a must visit. I would strongly recommend that you tag along a few of your near and dear ones.

Follow me on Facebook, Instagram, Youtube & Twitter

————> Get Direction

It will be very helpful, if you can leave a comment and let me know how you liked it. May be a small note on your suggestions to help me grow.

Follow Blog via Email

Enter your email address to follow this blog and receive notifications of new posts by email.

Have you already read these?

Kitchen of Homemade bengali food

Hyderabad gets a new bengali taste

When a bengali gets to say – Wah Taj!

Bong Fe(a)st returns to Siesta

Kitchen of Homemade bengali food "খাই খাই কর কেন এস বস আহারে, খাওয়াব আজব খাওয়া ভোজ কয় যাহারে। Ambiance – 3/5 | Food – 4.5/5 | Service – 4/5…