Aaharam VathaKuzhambu Powder is a home made masala powder which can be used to make Kara Kuzhambu / Puli Kuzhambu or Vatha kuzhambu instantly. With this powder the Kuzhambu can be made instantly without any hassle of grinding every time while making the Kuzhambu. Like Sambar Powder and Rasam Powder, Aaharam vathaKuzhambu powder is a handy home made masala powder in our kitchen. We can make instant kuzhambu using this Powder (Podi). Instead of adding coriander powder and red chili powder for the vathakuzhambu, this vathakuzhambu powder can be added which gives a great flavor. Vatha Kulambu Podi is a spice powder used in preparation of Vatha Kulambu. This is a very aromatic powder which has coriander seeds, red chillies and other spices. Kuzhambu is a watery dish / gravy made with Tamarind extracts / juice like broth, blended along with spice powders either homemade or store bought, as well added with vegetables or sun dried veggies of your choice. This dish or gravy is very popular in South India, as its commonly cooked in many households and it’s the very easy, delicious and tasty recipe on the menu card anywhere you go. Including the restaurants. There is something else called “Sambar” which is cooked by adding cooked dal to it,and that has a different spice powder from this one. everything just varies with few different spices used. Aaharam Vathakuzhambu # #india #tradition #food #taste
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Aaharam VathaKuzhambu Powder is a home made masala powder which can be used to make Kara Kuzhambu / Puli Kuzhambu or Vatha kuzhambu instantly. With this powder the Kuzhambu can be made instantly without any hassle of grinding every time while making the Kuzhambu. Like Sambar Powder and Rasam Powder, Aaharam vathaKuzhambu powder is a handy home made masala powder in our kitchen. We can make instant kuzhambu using this Powder (Podi). Instead of adding coriander powder and red chili powder for the vathakuzhambu, this vathakuzhambu powder can be added which gives a great flavor. Vatha Kulambu Podi is a spice powder used in preparation of Vatha Kulambu. This is a very aromatic powder which has coriander seeds, red chillies and other spices. Kuzhambu is a watery dish / gravy made with Tamarind extracts / juice like broth, blended along with spice powders either homemade or store bought, as well added with vegetables or sun dried veggies of your choice. This dish or gravy is very popular in South India, as its commonly cooked in many households and it’s the very easy, delicious and tasty recipe on the menu card anywhere you go. Including the restaurants. There is something else called “Sambar” which is cooked by adding cooked dal to it,and that has a different spice powder from this one. everything just varies with few different spices used. Aaharam Vathakuzhambu # #india
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Dhuska Dhuska is a popular dish in the Indian state of Jharkhand. It is a deep-fried, savory rice pancake often served as a snack or breakfast item. Here’s a simple recipe for making Dhuska: Ingredients: 1 cup rice (preferably parboiled rice) 1/4 cup chana dal (split Bengal gram) 1/4 cup urad dal (split black gram) 1-inch ginger, finely grated 2-3 green chilies, finely chopped 1/2 teaspoon cumin seeds A pinch of asafoetida (hing) Salt to taste Water, as needed Oil for deep frying Instructions: Soaking Rinse the rice, chana dal, and urad dal together and soak them. Soak them for four to six hours, or overnight, in water. Grinding Drain the soaked rice and dal and grind them together into a smooth batter. Add water as needed to achieve a thick, pancake batter consistency. Seasoning Add grated ginger, chopped green chilies, cumin seeds, asafoetida, and salt to the batter. To equally blend the components, mix thoroughly. Fermentation Allow the batter to ferment for about 4-6 hours or overnight. Fermentation helps in making the dhuska more flavorful and gives it a slight tanginess. Deep Frying Heat oil in a deep pan for frying. Drop spoonfuls of the batter into the hot oil, making small pancakes. Fry until both sides are golden brown and crispy. Draining Excess Oil Remove the fried dhuska using a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil. Serve Dhuska is typically served with chutney, yogurt, or any sauce of your choice. You can also enjoy it with a cup of tea. Remember, you can adjust the spice levels and other ingredients according to your taste preferences. Enjoy your homemade dhuska! Jharkhand Traditional Dish by I Masalamingles.com Explore the Best Pan Online!!! Keep Following Masala Mingles to stay updated with more interesting recipes !! Check Next- https://lnkd.in/dbvciju5 #dhuska #jharkhand #food #jharkhandfood #ranchi #foodblogger #foodiesofindia #homemadefood #foodie #instafood #streetfood #tasty #biharifood #streetfoodindia #foodranchi #mumbaidiaries #foodphotography #chilka #yummy #ranchifoodblogger
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Indian Chef | Specialist in Curry & Tandoor #TalkAbout!!! Cooking, Hospitality, Management, Traveling. 🇧🇭🇦🇪🇧🇹🇲🇨🇸🇬
Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the subcontinent. Others were imported from similar climates and have since been cultivated locally for centuries. Pepper, turmeric, cardamom, and cumin are some examples of Indian spices. Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as a topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring — those are typically heated in a pan with ghee (Indian clarified butter) or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "Curry" refers to any dish in Indian cuisine that contains several spices blended together, whether dry or with a gravy base. However, it also refers to curry leaves, commonly used in South India. Below is a list of spices and other flavouring substances commonly used in India. #masala. #foodphotography. #foodstagram. #spicesofindia. #kitchen. #plantbased. #turmeric. #plants. #chef. #seasoning. #gardening. #garlic. #herbsandspices. #fresh. #medicinalherbs. #shoplocal. #cook. #cardamom. #morning. #spicyfood. #spiceshop. #lunch. #catering.
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"Indian Samosas with Sweet Potato Filling: A Healthy Transformation" The Indian samosas with sweet potato filling are a delicious and healthy variation of the traditional samosas. The sweet potato filling is made with a combination of mashed sweet potato, peas, and a blend of Indian spices such as ginger, garlic, cumin, and coriander. These samosas can be served with a variety of chutneys, such as mango and mint chutney, and are typically either baked or fried until crispy. The use of sweet potato in the filling provides a nutritious twist to this popular Indian snack, making it a flavorful and wholesome option for those looking for a healthier alternative. The search results provide several recipes for sweet potato samosas with detailed instructions on how to prepare the filling, shape the samosas, and cook them. The recipes also highlight the use of various spices and the option to bake the samosas instead of deep-frying them, making them a healthier choice. #sweetpotatoesamosas #healthyindianfood #indiansnacks #samosa #sweetpotatofilling #bakedsamosa #friedsamosa #mangochutney #mintchutney #ginger #garlic #cumin #coriander #indiancooking #healthyrecipes #vegetarianfood #veganfood #glutenfreefood #indiancuisine #foodie #healthytransformation
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Discover a simple Fish Curry recipe featuring an aromatic onion-tomato masala and basic spices. Delicately cooked fish achieves a tender yet crispy texture, immersed in a richly flavored curry. Topped with garnishes for added texture and vibrancy, this dish has been meticulously tested for perfection! Preparation time: 5 min Cooking time: 45 min Resting time: N/A Total time: 50min Serves: 4 Ingredients: Marinated Fish: - 1/2 teaspoon red chili powder or cayenne pepper - 1 teaspoon carom seeds (ajwain), optional but highly recommended - 1/4 teaspoon turmeric powder - 1 teaspoon lemon juice - 1 pound firm-fleshed white fish (such as cod, halibut, or tilapia), patted dry and cut into 2-3" pieces - 3/4 teaspoon kosher salt Fish Curry: - 2 ripe tomatoes (approximately 250 grams, such as Roma/plum), finely chopped - 1/2 teaspoon turmeric powder - 1 teaspoon coriander powder - 1/3 cup + 2 tablespoons avocado oil or other neutral oil, divided - 1 teaspoon Kashmiri chili powder (or mild chili powder, substitute paprika) - 1/2 teaspoon red chili powder or cayenne pepper (optional, for extra heat) - 7 garlic cloves, finely chopped - 1-inch piece ginger, finely chopped - 1 teaspoon cumin powder - 1 1/2 teaspoons kosher salt - 2 medium yellow onions (approximately 380 grams), finely chopped To Finish: - 3-5 Thai or bird's eye green chili peppers, either whole or vertically sliced in half - 1/4 teaspoon freshly ground black pepper - 1-2 tablespoons ginger, julienned - 3 tablespoons cilantro leaves, finely chopped - 1-2 teaspoons lemon juice Method: - In a bowl large enough to accommodate the fish, mix together the carom seeds, red chili powder, turmeric, and salt. Coat the fish pieces with this mixture. Sprinkle lemon juice over them and mix well. Set aside. - Heat 1/3 cup of oil in a large pan over medium-high heat. Add the onions and sauté, stirring frequently, until they turn deeply golden, about 18 minutes. Deglaze the pan with 1/4 cup of water. Add the garlic and ginger, and continue to sauté for another 2 minutes until fragrant. The onions will further deepen in color. Deglaze again with 2 tablespoons of water. As the water evaporates, add the coriander, cumin, Kashmiri chili powder, red chili powder (if using), turmeric, and salt. Stir well to release the aroma of the spices. - Incorporate the tomatoes and sauté until they meld into the masala and the oil separates, about 5 minutes. Pour in 1 cup of water and bring the curry to a simmer. Reduce the heat to medium, cover, and let it simmer while you prepare the fish. - Meanwhile, heat a nonstick skillet over medium-high heat and add the remaining 2 tablespoons of oil. Spread the oil across the pan. Once hot, place the fish pieces in the skillet in a single layer. Pan-fry for 4 minutes on each side until they are fully cooked and golden brown. The
Fish Curry - iSpyChef
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Do you remember how your Nani or grandma would use locally available home grown ingredients like kaakvi, kuleeth, bhajani, and kokum agal to make the most delicious food for you? These ingredients, once staples in Indian kitchens, have now unfortunately fallen into the category of lost and forgotten foods. But who says you cannot rediscover and incorporate these ingredients into your modern kitchen today? Kaakvi (liquid jaggery), kuleeth peeth (horsegram flour), thalipeeth bhajani (multigrain flour), and kokum agal (kokum extract) are slowly being brought to the forefront by chefs and food experts alike. Kaakvi is a natural sweetener rich in iron and minerals, perfect for sweetening beverages or desserts. Kuleeth peeth, known for its high protein and fibre content, is being used in making nutritious rotis or being added to soups for an extra health boost. Thalipeeth bhajani, a blend of various grains and legumes, is ideal for making wholesome rotis. Kokum agal, with its tangy flavour and digestive properties works as a great souring agent in curries and cooling beverages. All these ingredients are not only nutritious but also versatile and easy to integrate into daily meals. Try this fusion of traditional and modern which will transform your kitchen into a hub of health and extraordinary flavour and rediscover your culinary heritage. #homegrown #traditionalfood #maharashtrianfood #localfood #locallysourced #handmade #localingredients #heritagefoods #shg #aazol
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Sweet Rice/Kheer With Condensed Milk Prep Time: 5 minutes Cook Time: 1hour Course: SWEET TREATS Cuisine: Indian Keyword: Indian pudding, kheer, sweet rice Servings: 6 Ingredients: 1 cup/250ml white rice or jasmine rice 1&1/2 cups water 3 cups milk or as required 1 tbsp butter ghee 1/3 cup condensed milk or more if your prefer sweeter 1/2 tsp ground cardamom/elachie 2 tsp ground almond Instructions: 1. Rinse rice well and drain the water. 2. Add 2 cups water to the rice and boil on medium heat. 3. Once water starts to reduce almost completely add the milk and allow it to simmer on low heat. 4. Stir the rice often as it tends to burn quite easily. 5. Once the milk has reduced and the rice is soft and creamy, turn the heat off. 6. If the rice is still not quite soft add more milk and boil for a short while longer. 7. Add the butter ghee, condensed milk, cardamom powder and almond powder. 8. Serve warm. Notes: 1. This rice turns to burn easily so keep a close eye on it. 2. You can find white rice in most spices shops, it is a very fragrant rice. 3. Jasmine rice is a great alternative. 4. If you want a creamier Kheer you can add more milk. 5. I love adding more milk, especially when I am re-heating the Kheer. 6. I used a can of evaporated milk at times and reduce the amount of milk, also tastes delicious. 7. You can also add some nestle cream when cooked if you want to be indulgent.
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If jackfruit curry is prepared well, its taste makes even mutton and chicken fail. Jackfruit vegetable is made in many ways. Some people like to eat dry jackfruit vegetable while some people eat jackfruit vegetable with gravy. But today we are telling you how to make tasty jackfruit koftas. Once you eat this vegetable, you will feel like eating it again and again. The taste of jackfruit kofta seems quite non-veg. You can make spicy and very soft jackfruit koftas and eat them. Know the easy recipe of making jackfruit koftas. First of all, peel half a kilo of jackfruit thoroughly, take out the seeds and boil the jackfruit. Now add 2 spoons of gram flour in boiled jackfruit. Add 1 teaspoon coriander powder, half teaspoon turmeric, one teaspoon red chilli, half teaspoon garam masala, 1 teaspoon salt and mix everything. Now to prepare the masala, add 6-7 cloves of garlic, 1 piece of ginger, 1 big onion, 1 green chilli. Add pieces of 1 bay leaf, a little nutmeg, 1 big cardamom, 2 small cardamoms, a little star anise, cinnamon, 4-5 cloves, 8 black peppers and half a teaspoon cumin and grind the masala. Now apply some oil on your hands and take some of the kofta dough and make a round like a small lemon. Similarly, prepare all the koftas and heat oil in a pan on gas. When the oil is hot, fry all the koftas on medium flame until they turn golden. Now heat oil in a pan and add half teaspoon cumin and 1 bay leaf. Now add 2 pinches of asafoetida in it and then add the ground masala to it and fry. When the masala starts releasing light oil, add 1 teaspoon red chilli, a little mild and 1 teaspoon coriander powder. Cook all the ingredients well and then add 2 tomato paste and fry. Cook till the tomatoes release oil and then add as much water as you want to make the gravy you want. Now boil the water until it boils and then add salt to it. Add the koftas to the gravy and then leave it to cook for another 5 minutes. Now add some Kasuri methi and green coriander to the kofta and serve it after it cools down slightly. You can eat hot kofta with roti, paratha or puri. function loadFacebookScript(){ !function (f, b, e, v, n, t, s) { if (f.fbq) return; n = f.fbq = function () { n.callMethod ? n.callMethod.apply(n, arguments) : n.queue.push(arguments); }; if (!f._fbq) f._fbq = n; n.push = n; n.loaded = !0; n.version = '2.0'; n.queue = []; t = b.createElement(e); t.async = !0; t.src = v; s = b.getElementsByTagName(e)[0]; s.parentNode.insertBefore(t, s); }(window, document, 'script', '//https://lnkd.in/dNCd7S6K'); fbq('init', '1684841475119151'); fbq('track', "PageView"); } window.addEventListener('load', (event) => { setTimeout(function(){ loadFacebookScript(); }, 7000); });
How to make jackfruit koftas, even mutton and chicken will fail in front of this recipe - India TV Hindi
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Nepal Chicken Curry recipe from tamang taste of Nepal 🇳🇵 🇳🇵🇳🇵🌶️🌶️🌶️ Here is a recipe based upon a dish from my local BIR. Chicken Nepal, which has Mango in it. I have got it as near as I can to the dish from the restaurant and my kids currently won't eat anything else. It has a wonderful flavour :) This uses 1/2 tin Mango Puree (available from Sainsbury's) This makes enough for about 4-5 people depending upon appetite. (INGREDIENTS) 2 tablespoons oil (I use rapeseed or reclaimed oil) 1 large onion, chopped 1/2 teaspoon cumin 1/2 teaspoon chili powder (I use Kashmiri Mirch) 1 teaspoon garlic puree 1.5 tsp ginger puree 1 teaspoon tomato puree 1/2 tesp Fenugreek leaves 🍃 1 tablespoon hot curry powder (I use Rajah Hot Madras Curry Powder) 1/2 tin Mango Puree (410g) 6 chicken thighs pre-cooked (or Chicken Tikka, I use Chicken Tikka) 1 chicken stock cube 1 teaspoon salt 1 tbsp normal sugar 1/4 teaspoon Garam Masala 120ml Double Cream METHOD Saute the onion in oil until soft and golden. Add the garlic and ginger and cook on a low heat for 2-3 minutes. Add the tomato Puree and cook for a minute. Add the cumin, chili powder and curry powder, again cook on a low heat to cook through without burning. Add the coconut milk and bring to the boil. Add the mango puree and stir in well Add the orange food colouring, stock cube sugar and salt. Now let the sauce simmer for about 5 minutes and continue stirring. Remove from the heat and allow to cool for 1-2 minutes then put the whole lot in a blender and blend until smooth. Return to the pan and add the chicken and cook for 4-5 minutes until the chicken is piping hot. Add the garam masala and stir in, cook for 1-2 minutes. Remove from the heat and add the double cream, stir in well.PREP TIME 20 mins COOK TIME 40 mins TOTAL TIME 60 mins Serve with rice and side dishes of your choice or 🇳🇵🇳🇵🇳🇵🇳🇵🇳🇵🌶️🌶️🌶️👨🏻🌾📖 Mango Chicken Curr #chef_tamang #cook #cooking #mangocurry #nepali #asianfood #asian #nepali #asianfood
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BENGALI MANGO KHEER Recipe, Steps, Pictures @ https://lnkd.in/gYMZJ5t5 Whilst the major portion of India calls rice pudding a kheer, Bengalis mention rice pudding as payesh and kheer is the sweetened milk reduction that is a less complex process than the Rabri making. I do not know the rest of the Eastern India calls which one what. This sweetened milk reduction / kheer was done at least 1-2 days a week in our home when we were young. Following any other Bengali middle class home, our parents also considered there has to have enough of milk, rice grain, fish at home. Hence, every day a litre of fresh cow milk would come from "Shibu Kakur Khatal". Even if there had leftover boiled milk, the rule would not change because it was believed it would get prosperity to the home. At times, I sit and keep thinking how far we have got detached from the life we lived and it’s beliefs. With that excess of milk, the "Bengali kheer" was made often in my family to be had with chapati or muri / puffed rice. My weak stomach could never take warm milk, neither this rich dessert. But I would wait for a sweaty summer for the summer fruits I love so much and the two desserts, "aam kheer" and "kathal kheer"; mango & jackfruit kheer. Once the refrigerator arrived in the family home, I found out limited intake of the chilled milk desserts are not causing me stomach upsets. My recipe of this mango-milk dessert is made way lighter than my family's creamier & thicker one. I went ahead my way, not in the habit of calling the family veterans for taking instructions all the time. I hope you would enjoy cooking this few ingredients, easy make pudding. #dessert #fruit #pudding #mango #milk #vegetarian #goodfood #yum #tasty #cuisines #cooking #glutenfree #food #recipe #recipeoftheday #foodporn #foodlover #foodgram #foodstagram #foodpics #foodphoto #foodblogfeed #blogpost #foodblogger
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