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Hello dear readers,   Here comes one more very tasty yet high on health recipe from our Indian kitchen. Palak Paneer or spinach with cottage cheese is a commonly consumed dish in India. Palak or spinach helps in boosting immune system and consequently helps in losing weight. If you are on diet plan, do include this food recipe in your plan.  Here comes the recipe-  Preparation time-40 minutes Serving-5 Ingredients: Spinach leaves(washed)-250 gm Paneer (cubes)-200 gm Green chilli-3 Chopped ginger-1 inch Garlic cloves(peeled)-14 to 16 Chopped onion-1 (large) Chopped tomato-1 Cumin seeds-1/2 tsp Turmeric powder-1/2 tsp Red chilli powder-1/2 tsp Cumin powder-1/2 tsp Coriander powder-1/2 tsp Garam masala powder-1/2 tsp Fresh cream-2 tbsp Cooking oil-4 tbsp Salt to taste Method: Boil one litre of water in pan, a dd spinach leaves and boil it for a minute, turn off the flame. Drain the water, t ake out the boiled spinach in a blending jar and kee

Hello Dear Readers :)      The place stood for its name ! Really , I was literally craving for Vada Pav and I am glad that I came to this place to satiate my cravings. The Vada Pav was just perfect and had similar taste of bombay's best Vada pavs! We also ordered egg sandwich , it was good ; nothing so special but nothing to complaint about as well. Will surely visit the place again. Happy Cooking! 

Hello Dear Reader! It is now one of my favourite places. Had omelette and coffee for breakfast and I enjoyed my meal thoroughly. Found it little expensive but if you are served good food , you do not really mind. Good ambience and service. Keep Eating and keep cooking Exercise too !! :p 

Hello dear cooking lovers! I met Fatima, who is a dear friend of mine , during Qatar Expat Women Meet at Hilton. Fatima told me about tabbouleh salad and shared her mom's recipe with me. Trust me it was different from Youtube recipes as she told me one trick to make salad that You tube never tells and definitely salad came out to be very tasty and healthy. So here comes a recipe from Lebanon Kitchen with the secret trick. Ingredients Parsley:  1 Bunch dry and finely chopped Tomatoes:  2 finely chopped Spring onion- 1 finely chopped Burgul/ Cracked wheat - 1/2 small cup Lemon juice- 1 lemon Olive oil Cinnamon Salt Black pepper Let's cook :) Wash burgul with drinking water twice or thrice and put in a bowl. Add spring onions into the bowl. Add pinch of salt, cinnamon and black pepper. Mix everything together. Add tomatoes and lemon into the bowl Now comes the trick Let burgul soak water from tomatoes and lemon. Rest aside your mixture for 15 minutes

Hello dear Cooking lovers, Many a times it happens that we boil the noodles but then they are sticky and wet and not exactly what we eat at restaurants. So do restaurants cook different noodles? Well no, we all use same noodles. Here comes the technique to boil noodles at home just like restaurant. Add water into the pot and bring it to a bubbling boil Add salt into the hot boiled water Now add noodles in hot boiling water for 30 seconds Remove it from the flame , Noodles need to be half cooked only Strain out the water from noodles and wash noodles with cold water Spread the noodles flat on kitchen surface and apply some oil on the top of the noodles so the noodles do not stick Now let them dry like super dry ... Now cook these noodles and get the same texture as restaurants. Happy cooking!! Picture Courtesy :  http://www.tarladalal.com/members/9306/big/big_boiled_noodles_(__chinese)-10546.jpg  

Recipe by Taruna H Gupta, Owner of Restaurant- Daarcha , Ludhiana Vada pav recipe: Spiced potato stuffing: 350 grams potatoes 6 to 7 garlic ,1 to 2 green chillies, finally chopped ½ tsp mustard seeds a pinch of hing ⅛ tsp turmeric powder 7 to 8 kadi patta 1 tbsp chopped coriander leaves salt as per paste for batter: 1 cup besan a pinch of hing ⅛ tsp haldi a pinch of baking soda ½ cup water or as required salt P reparing the batata vadas: Boil potatoes, till they are completely cooked. peel and then mash them with a fork in a bowl Heat 2 to 3 tsp oil in a small pan. add ½ tsp mustard seeds and crackle them Add 7 to 8 curry leaves and hing stir and saute for about 5 seconds Add 6 to 7 garlic and 1 to 2 green chilies Add ⅛ tsp turmeric powder Stir till the raw aroma of garlic goes away Pour this tempering in the mashed potatoes Add 1 to 2 tbsp chopped coriander leaves Also add salt Mix everything well and then make small to medium

Hello Readers, This is a Gujrati Thali's picture above. Gujrat is a state in India again famous for its scsumptious food. The state is famous for its sweet, salty and spicy dishes simultaneously . Also, despite have a wide coastal line , the state is widely famous for its vegetarian food.  This Gujrati Thali is from 'Gokul Restaurant' in Doha, Qatar. The Thali comprises of following  Sabzi - aloo baigan  Rongi ki sabzi - black eyed beans  Aloo ki sabzi  Toor daal  Gajar ki sabzi - dry  Papad Dhokla  Jalebi (sweet) Basundi (sweet) Once you consume Roti and sabzi , keep a little solace for rice which they serve after you have had your share of Rotis!  Stay tuned to know the recipes of all the dishes in Gujrati thali above! Let's celebrate india and it's varied food! 

Hello Dear Readers, India has so much to offer in food. I am a punjabi and have eaten many dishes of aloo or Potato but once a Bengali colleague of mine told me about aloo posto which is a very famous dish in Bengal and it is made out of khus khus paste . When I cooked Aloo Posto at home, no need to say, everyone loved its sweet and tangy taste. Well, that's what the charm of huge India, its varied cuisines keep on surprising its own people. So I tell you the recipe of famous Bengali vegetable Aloo posto , do try it at home :) Ingredients 4 large potatoes cut in cubes  3 tsp Sugar 2 tsp Salt 1 tspRed Chilli powder 4 Green Chillies 2 tsp Onion Seeds or kalonji 1tsp Turmeric/ haldi Powder 50 grams poppy seeds or khus khus 1 tsp Hing Powder 11/2 tbsp Mustard Oil Water Let's cook Poppy seeds Paste Take a blending jar and put in poppy seeds, sugar, salt, turmeric powder, red chilli powder,green chilles together. Add a little water and blend all the i

Tulsi, also known as Holy basil is an integral part of Indian Household. Mostly the herb is used as a herbal remedy for common ailments owing to its essential oils. The herb is green in colour with outstanding aromatic properties. Tulsi or Holy Basil is a herb commonly used in South Asia. While in India , it is considered to be a holy plant , hence it is rarely added to any dish. But it is consumed as herbal tea. However, it is an important ingredient to give flavour to thai curries. Especially the herb is used in stir fry- thai curries. Here we bring you number of health benefits of Tulsi. Sharpens Memory : The herb has a healing power, where in the tulsi leaves act as a tonic to brain nerves. Hence, the herb helps in sharpen the memory. Cures fever : Tulsi is beneficial in treating common ailments such as cold and fever because of its anti- bacterial and antibiotic properties. Boil few leaves of Tulsi in half litre of water, add cardamom powder and heat it till it reduces t

Hello dear readers, This blog is about keeping Indian Cooking style alive more than anything. I cook everyday for my family, so I try different recipes of same vegetable from Youtube and Internet. And, via my blog I would like to give you the recipe which I liked the most with little addition and subtraction of one or two spices . For this recipe, I follow Kabita's kitchen as the recipe is just perfect and I have added only black pepper in addition because it's my personal favourite. So here comes the recipe from Kabita's kitchen. Ingredients- easily available in kitchens Chopped cabbage-500 gm Green peas (fresh/frozen)-1/2 cup Bay leaves-2 Cumin seeds-1/2 tsp Grated garlic-5 to 7 cloves Grated ginger- 1 inch Chooped green chiili-2 (small) Finely chopped onion-2 (medium) Chopped tomato-1 (large) Turmeric powder-1/2 tsp Red chilli powder-1/3 tsp Coriander powder-1/3 tsp Black pepper-1/3 tsp Cumin powder-1/3 tsp Garam masala powder-1/

Hello dear readers! Cooking is fun because it gives you a chance to become creative. It can also give you a chance to explore and try something new to cook for your family. You try to create different menu using different ingredients. You also see to it that the food you prepare and cook is not only delicious, but also very nutritious.There are still many things to think about and are worth considering and must really be implemented and practiced to make the kitchen in tip-top shape all the time. There are rules and etiquette that every member of the family must observe and follow. These rules and etiquette will make everyone comfortable as they prepare food. Keep it clean The kitchen is a part of every house where the food is prepared and cooked. Whether the kitchen is big and small, it must always be clean and tidy. Everything must be in its proper places. The cooking utensils, glasswares, plates, spoon and forks must have its own place in the kitchen. The cupboards m

Lemon is one of the most important ingredients in your kitchen and almost everyone knows it. A few drops of lemon in lukewarm water as first thing in morning keeps the extra fat at a bay and it is also good for your skin. But you must not be knowing that this ingredient can help you in many other ways in your kitchen. Read below to know more: 1.Prevent browning Owing to its acidic nature, lemon prevents apples and bananas turning brown. Few drops of lemon, you can keep your fruit fresh looking. 2. Stop rice from sticking Besides keeping the rice white, few drops of lemon to cooking water prevents rice from sticking. 3. Tenderize meat If you need your meat fork tender, lemon is there to help you. The acidity breaks down the fiber in meat and makes it go melting in your mouth. 4. Crisp your lettuce That perfect crunch of lettuce in your salad is the result of few lemon drops. To crisp limp leaves, soak them in a bowl of cold water and ½ cup of lemon juice, then refrig

ATTA COOKIES Ingredients - Easily  available  in Kitchen • 250 gm atta 125 gm powdered sugar 150 gm chilled butter 1 tsp cardamom powder Let's bake:  Mix atta, sugar and spice in a bowl. With your fingertips, rub in diced butter into the flour. When the mixture resembles breadcrumbs, knead it into soft dough. Knead on a floured surface until smooth. Wrap the dough in a paper and chill for 30 minutes. Roll on a floured surface till 1/8" thick. Cut and arrange on a baking tray. Chill for ten minutes. Bake in a pre-heated oven at 170 degree C for ten minutes or until golden.

RATED  4.0 I am a North Indian who loves to eat dosa which is a very popular cuisine from South India! Well, I had tried dosa only in the northern part of my country before I tried Aryaas, so as far as my experience goes, it was the best paper dosa I had till date. We ordered butter roast and ghee roast dosa and both were equally good, crispy and fresh. You can also order their masala tea, you will not be disappointed. I liked their coriander chutney the most , the sambhar taste was ordinary. The ambience is simple but the place is neat and clean. Butter Roast Dosa Ghee Roast Dosa

Hello dear readers! Happy Tuesday! Today in Indian Spicy Kitchens, I am going to tell you some very basic kitchen tips which help you manage your kitchen in a better way, will save you lots of time and yes, when these tips are added to your innate culinary skill set, you will shine as a five star chef of your home . So let’s get started:  1. Tip to make your Roti softer:  Use lukewarm water instead of cold water while kneading your dough. A small trick and you will have softer chapatis on your plate. isn’t it easy and useful? 2. Tip to store your herbs Wash coriander leaves and curry leaves and leave them to dry. Now Line airtight container with tissue paper, so it absorbs the excess moisture. Now store the leaves and curry leaves in the airtight container in the fridge and the herbs will remain fresh for a long time period.  3. Peel and Store Garlic Peel garlic, line your container with tissue , store garlic in airtight container and keep

Hello lovely readers! So, today's recipe is a very quick and mouth watering microwave chocolate&coffee brownie. It is eggless and tastes as delicious as one from a five star. Try the recipe and you will actually bless me :p.  Ingredients - Easily Available 1 cup Maida/ refined flour 1 tsp baking powder 1 tsp baking soda 1/4 cup cocoa powder 1 cup powdered sugar 100 grams Salted butter 2 tbsp of whisked curd 1 cup milk 1 tsp of coffee Let's bake it :)  Mix maida, baking soda and cocoa powder Then mix powdered sugar with butter, heat the mixture in microwave and mix with maida mixture. Add whisked curd and stir it in the maida mixture Now, Heat 1cup of milk and put 1teaspoon coffee in it and mix the coffee milk with maida mix. Mix and stir the mixture till it is thick and creamy   Now pour the mixture in oiled tray and set in microwave for 10 minutes After 5 mins take out the tray and make insertions in the half ba

Masala Matar Paneer Ingredients: Paneer cubes (cottage cheese)-200 gm Fresh or frozen peas-150 gm Chopped onion in big chunks-2 Chopped tomato in big chunks-2 Garlic cloves (peeled)-10 or Garlic paste 1tsp Chopped ginger- 1 inch Cumin seeds-1 tsp Turmeric powder-1 tsp Red chilli powder-2 tsp Cumin powder-1 tsp Coriander powder-1 tsp Garam masala powder-1/2 tsp Dried fenugreek leaves- 1/2 tsp Curd/yogurt-2 tbsp Desi Ghee-2 tbsp Salt to taste Let's cook :) Onion Tomato Garlic and Ginger Paste: Heat a pan and add 1 tbsp of desi ghee and let it heat. Add garlic cloves, chopped ginger and chopped onion into the pan and fry it for 3-4 minutes on medium heat. Just half cook the onions and add chopped tomatoes, add little salt into the pan to cook tomatoes faster. Now cover the pan and cook it on medium heat until tomatoes turn softer. Turn off the heat and let it cool down. Put the mixture of onion and tomato into the blending jar and blend it

Hello my dear readers, One common mistake that beginners make is that they keep the dough as it is in a open bowl in the refrigerator. Who have done so know the results of doing so. The dough turns so hard on its exterior that it is not advisable to make roti of it. So, when you are done with kneading the dough and you need to store it in the fridge, follow the following steps:  Take a damp kitchen muslin cloth , make sure the cloth is not wet but damp Now take the dough and cover it with the damp kitchen muslin cloth Put the dough into any airtight box and keep it in the fridge You will find he dough as it is when you would take it out next It is best to use the dough within 2 days P.S. Chapati is tastier when made out of dough kneaded 7-8 hours before. 

Hello my dear readers, Many a times it's a big question -"what to cook for breakfast?". Well, I bring you one super easy and nutritional breakfast recipe from Indian spicy kitchen which is not only quick but very delicious and score high on being nutritional. The recipe is called Rava/Sooji Upma. The recipe comes from South India. The rava is light on stomach with approximately 71 grams of carbohydrates, 3 grams of fibre, only 1 gram of fat, 12 grams of protein and few minerals such as calcium, iron, magnesium, phosphorous, potassium, sodium and zinc in every 100 grams of rava.  Ingredients (Easily available in Indian Kitchens) 1 cup of Rava/Sooji Two medium size roughly chopped onions 1 tsp of ginger minced 1 tsp of garlic minced 4-5 curry leaves 2 green chilles chopped 1 tbsp od mustard seedså Pinch of hing 1tsp of lemon Hot Water Desi Ghee Salt to taste Let's cook :) Take oil in a pan and roast Rava on a medium flam