Indian summer is typically hot, humid and almost unbearable. But there are lots of good things about Indian summer! Nice juicy fruits are one of the nice things Indian Summer produces. Lots of drinks and smothies are made from fruit pulps. Fragrant flowers are another joy of summer! Today I show how to make nice Rose Petal Syrup or ROSE SYRUP that you could enjoy during long Indian summer and keep yourself cool!
Ingredients - 750 gm sugar 1000 ml water 500 gm rose petal How to make - Boil sugar and water together and make a 2 thread consistency sugar syrup. Wash rose petals very well. Then put in sugar syrup. Cover and keep in room temperature for 6-8 hours. After 6-8 hours strain and keep in a bottle. Store in refrigerator and use for months.
If you like classic Moghlai dishes, then Kolkata is your ultimate destination!
Eastern Indian state, Kolkata continues the legacy of Great Mughlai cuisines. You could find world class Mughlai dishes like Chaap, Biryani, Kebab, Rezala, Paratha here.
Today I present such an aromatic, spicy and awesome tasty Mughlai dish - MUTTON REZALA!
Don't miss this recipe if you really love the taste!
Ingredients - 750 gm Mutton/Lamb meat 250 gm raw papaya (paste) 2 Tbsp Ghee/clarified butter 2 cups water 1 tsp poppy seed paste 1 tsp almond paste 1 tsp cashew paste 1/2 cup yogurt 1 cup Beresta (fried brown onion) 50 gm raisin 1 tsp Garam masala Powder 1/2 tsp Shahi mirch (white pepper) powder 1/2 tsp nutmeg powder 10 ml kewra water 2 tbsp fresh cream for marination - 1 tbsp Garlic paste 1 tsp ginger paste 1/2 cup yogurt 1 tsp coriander powder 1 tsp red chili powder for seasoning - 1 tsp Shahi Jeera 5-6 cloves 1 inch cardamom 4-5 cardamom
How to Make - Step 1 Tenderize the meat with meat tenderizer. I used 250 gm papaya paste and applied all over the mutton for 8 hrs. You may also use meat tenderizer available in market. Step 2 After 8 hrs of tenderizing, remove papaya paste and marinate the meat with 1 tbsp Garlic paste, 1 tsp ginger paste, 1/2 cup yogurt, 1 tsp coriander powder, 1 tsp red chili powder. Keep marinated for 1-2 hrs Step 3 Melt 2 tbsp ghee (clarified butter) in a pan. Add seasoning spices. Saute for 2 min. Next add marinated mutton. Stir and cook for 15 minutes in slow flame. When all comes out and float on top, add salt. Pour 2 cups water and cook covered for about an hour. You may also pressure cook for 30-35 minutes, if you don't have the patience for cooking in slow flame for about an hour. But real flavor and taste comes when you slow cook this recipe. Step 4 After an hour, open the cover and add 1 tsp poppy seed paste, 1 tsp almond paste, 1 tsp cashew paste. Mix well. Put on a lid and cook for 10-15 min Step 5 In a blender, blend 1/2 cup yogurt and 1 cup beresta together. Now put this blended paste into mutton. Mix well. Check the cooked mutton. If it's not enough soft then cook for few more minutes. Step 6 Next add 50 gm raisin, 1 tsp Garam masala Powder, 1/2 tsp Shahi mirch (white pepper) powder, 1/2 tsp nutmeg powder, 10 ml kewra water. Mix well. cook for 2 min. Before turn off the flame add 2 tbsp fresh cream. That's all! Your aromatic, flavored, tasty MUTTON REZALA is ready!
Summer is the season for excessive sweat and fatigue! Need to keep cool ourselves. Here I show how to make SYNTHETIC GREEN MANGO flavoured SYRUP at home, to get quickly refreshed in summer days! Interestingly it costs only 1/3rd than similar products available in market. Make quick refreshing drink at 1/3rd price, than of market available drinks.
Ingredients - 750 gm sugar 1000 ml water 1/2 cup lime juice 2 tsp green mango food color 2 tsp green mango essence How to make - Boil sugar in water and make the sugar syrup till it reached one thread consistency. Add lime juice. Cool it down to room temperature. Add food color and food essence. Mix well. Store in a air tight bottle in refrigerator.
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Let's follow these tips and Panties Wearing Manual and charge up your women power!
If you're a Chinese/Thai food lover then you can't do without this hot and spicy SCHEZWAN SAUCE. It gives unique taste to the Chinese rice, noodles and soup dishes. Making is so easy, that, you'll wonder why you bought so far from store! Just give yourself a pat at your back, that you learnt making this flavored SCHEZWAN SAUCE!
Ingredients - 500 gm Red Chili 100 gm Garlic (chopped) 2 tbsp Ginger (chopped) 1/2 cup vinegar 1 tsp soy sauce 2 tsp sugar 3 tbsp white oil Salt to taste How to make - 1.Boil the chili and blend to make a fine paste. 2. Heat 3 tbsp white oil in a pan. 3. Add Chopped garlic and ginger. Cook till raw flavor gone. 4. Add Chili paste. Cook for 3 minutes. 5. Add salt. If needed, add little water. 6. Next add vinegar, soy sauce and sugar. Stir and mix. 7. Put on a lid and cook for 10-12 minutes. 8. When oil comes out, know, your Schezwan Sauce is ready. See More Schezwan Broccoli Schezwan Momo Schezwan Chicken Rice
Potato Chips is already a very popular snacks, but this thin stripy potato chips is wonderful tasty and look. A nice fun food enjoyed by many. This CRUMBLY POTATO CHIPS or POTATO JULIENNE CHIPS is not available in any market, so get the recipe here and must try!
In India, there has always been a rich tradition of PRASADA (food offering) BHOG for deities. PRASADA offered to deities on various occasions and it varied from curry to sweets, every eating consumables. Today, I'll show how to make PRASADA KHICHDI BHOG. Offer this veg dish, to your home deities and also on different traditional worship celebrations!
Ingredients - Flavored Rice (Kamini Atap) - 500 gm Split Green Gram lentil (Moong Dal) -250 gm Coriander powder - 2 tbsp Cumin powder - 2 tbsp Turmeric Powder - 1tbsp Dry red chili powder - 1tbsp Ginger paste - 1tbsp Mustard Oil - 50 gm scraped coconut - 200 gm Tomato - 2-3 medium size Green chili - 2-3 (slit) Bay leaf - 3-4 pieces Dry Red Chili - 2-3 pieces Bengali five spices - 1/2 tsp Whole cumin seed - 1 tsp Whole Garam Masala - 1tsp Sugar - 2 tsp Garam Masala powder - 1tsp Salt to taste How to make - Since this dish is offered for Holy occasion, we don't use regular vessels. This is important for Hindu worshipers. 1. First dry roast the Split Green Gram lentil 2. Next heat oil in the vessel. Add Bay leaf - 3-4 pieces, Dry Red Chili - 2-3 pieces, Bengali five spices - 1/2 tsp, Whole cumin seed - 1 tsp, Whole Garam Masala - 1 tsp. Saute a little. 3. Next add chopped tomato - 2-3 medium size, cook for 3-4 min. 4. Then add, powder spices and ginger paste. add sugar and little water and cook for 3-4 minute. 5. After cooking of the spices as oil comes out, add scraped coconut. Stir and cook 6. Next add together Flavored Rice (Kamini Atap) - 500 gm and Split Green Gram lentil (Moong Dal) -250 gm. Mix well 7. Add 2 litre water. split green chilies and cook till rice get boiled. Stir at intervals. If needed, add warm water. 8. When rice get cooked, put off flame. Add Ghee 9. It's done! Offer to your idol with different vegetables fry and curry!
Ingredients - 6 pcs Chicken wings (with skin on) For Marination - 2 tbsp Ginger Garlic paste 2 tbsp Soy Sauce 1 tsp Red chili powder 1 tsp salt For batter - 2 tbsp refined flour 2 tbsp cornstarch 1/2 tsp salt 1/2 tsp baking powder 1 tsp Kashmeri red chili powder 1 egg water as required For sauce - 1 tsp butter/vegtable oil 1 tsp finely chopped garlic 1 tsp finely chopped ginger 1 tsp red chili flakes 1/2 cup tomato ketchup 1/2 tsp salt 2 tsp chopped coriander leaves 1 tsp cornstarch (dissolved in 1 cup water) Vegetable oil for frying Click here to see - How to make Chicken Lollipops from Chicken wings How to make Chicken Lollipop Dish 1. First, make Chicken Lollipops from Chicken Wings (Please see here the step by step guide how easily you could make raw Chicken Lollipops from Chicken Wings) 2. Make the slurry using 2 tbsp refined flour, 2 tbsp cornstarch, 1/2 tsp salt, 1/2 tsp baking powder, 1 tsp Kashmeri red chili powder, 1 egg and water as required 3. Heat oil. Dip raw lollipops in the slurry and deep fry. 4. Wrap aluminium foil around the sticks for nicer look. 5. Next make the sauce. Melt butter. Add chopped garlic, ginger,coriander leaves, red chili flake, salt, tomato ketchup. Stir and cook for 2 min. Add cornflour slurry. Stir for just one minute. Sauce is ready. Serve Chicken Lollipops with this Tomato-Garlic sauce!
