Recipes
Serving- 15 Modaks Ingredients 2 Cups Rice 1 and a half cup Poppy seeds 1 Fresh Coconut Elaichi as per taste Ghee 2 Tsp Recipe Wash rice and let them dry over cloth ( do not dry in sunlight) After rice grains dry, grind them to a fine powder. Use a …
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Thai inspired Bluepea flower sticky jasmine rice M...
Ingredients: Bluepea flower infusion: Take fresh Bluepea flowers Brew them in hot water for 15 to 25 mins till color changes to blue. Modak Dough: 1 cup Bluepea flower infused Water 1 tsp ghee 1/2 tsp Salt 1 cup sticky jasmine rice flour Modak filling: 1 cup Jaggery (Crushed) 1 cup Fresh Coconut 1 tsp Cardamom Powder 1 tbsp toasted Poppy Seeds 1 tbsp toasted Almonds (Chopped) 1 tbsp toasted Cashew Nuts (Chopped) 1 tbsp Raisins (Chopped) 3 tbsp ghee Coconut …
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Plant milks are vegan alternatives to dairy milk that usually provide the creamy flavour and taste, and perhaps also nutritional properties associated with milk. Nut milks have a long history, with milk like liquids made from tubers and nuts recorded in Africa from more than a millennia. Almond milk was introduced in the Levant in …
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Navroz (also spelt Novruz) or the New Year is an important event in the Parsi Calendar. While Novruz in Iran is celebrated according to the Fasli/Bastnai calendar at the time of the Vernal Equinox, mostly on March 21st every year when it celebrates spring, Parsis in India follow the Shahenshahi calendar according to which the New Year falls in August. …
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MUGHLAI FOOD – HISTORICAL HAUTE CUISINE OF INDIA...
The Mughal Empire controlled much of South Asia from the mid-1500s to the early-1800s. Though the Mughal Emperors hail from what is today Uzbekistan, Humayun’s exile in Persia led to increasing Persian cultural influence in the Mughal Empire. They were specially impressed by Isfahan with its grand buildings, palaces, tiled mosques and minarets. paintings and artifacts. …
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Sindhi Phool Patasha – Macroni Bhaji
Sindh’s landscape consists largely of the alluvial plains along the Indus River. With the many waterways in Sindh it is not surprising that young lotus stem called bheay in Sindhi and fox nuts or seeds of Euryale water lilies called phool patasha in Sindhi and makhana elsewhere are part of Sindhi cuisine. Another interesting aspect …
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SINDHI-STYLE AAMRI KACHALU (Tamarind Taro Root)
Kachalu or Arvi (sometimes also called Arbi) is the thick, tuber stalk of the taro plant. It is an important part of global cuisines and diets for thousands of years. The Taro Root or Kachalu is widely used in Sindhi cuisine, including in Sindhi kadhi and Sindhi moong dishes. It is also boiled and deep-fried …
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Rajasthan’s signature bread is the Baati paired with a Dal, and often accompanied by a sweet called Churma. Baati is usually made from wheat dough and shaped like a ball. Baati was traditionally made for travel and hunting trip as being dry it keeps well, and today Baati, Dal and a sweet made from …
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Ingredients 1 cup jaggery powder 1/4 cup whole wheat flour 3 tbsp ghee 1/2 Sea salt caramel chocolate 1/4 cup water Method Take 1/4 cup water in a pan and heat it to melt jaggery Take a bowl add wheat flour Add ghee into it and mix properly Add melted jaggery water and make …
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Each culture has its own creative recipes for using left overs. Among Sindhis, one of the best dishes made from leftover rotis is Saeyal Phulka or Seyal Mani. It is so good that many people even make rotis specially for this dish. Ingredients Leftover rotis – 4 Coriander leaves – 1 cup Garlic – …
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Assamese cuisine uses some distinctive leafy vegetables (xaak is the generic word for greens) like Nol Tenga from the Indian Chestnut Vine, Pui Xaak from the red spinach, Tenga-Mora from Roselle, Tita Mora from the Jute plant and Dhekia from the fiddle-head fern to just name a few. The profusion of waterways, jungles, wetlands and …
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Meat dishes from the Western Deccan
About 70% of Maharashtra’s population is non vegetarian. It is known for its meat, poultry, fish and seafood dishes that vary greatly in the different regions of the state like Vidarbha,Paschim Maharashtra called Desh, Marathwada, Khandesh and the Konkan coast. While the coastal area is known for its fish and seafood, the Marathi-speaking people of the Deccan are …
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FEA Founder
From 1992, I have written extensively about the food and hospitality industry. The Food Service Sector has always impressed me with the kind of employment it generates at all levels from semi-skilled workers to professionals.
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