Food & More

Butter Chicken is one of the popular chicken curries that you can easily find around the world. Originating in Delhi, this is by far one of the most popular chicken dishes eaten in restaurants and is the first dish that comes to your mind when eating out.  Maybe it’s the name, or perhaps it has a flavor profile that appeals across cultures. Whatever the reason, butter chicken has managed to find its way around the globe, showing up on menus from London to Tokyo to Delhi.   With a little sweet and mildly spicy flavour, this mouth -watering recipe is traditionally made with leftover tandoori chicken which was marinated with yoghurt and a melange of spices and then cooked in a gravy of tomatoes and, cream and loads of butter. Don't wait any longer and try this delicious delight at home! Ingredients: For the Marinade Chicken - 800gm Ginger - A small piece (Finely crushed into a paste) Garlic - 4-5 kernels (Finely crushed into a paste) Yogurt - 2 tsp Oil - 3 tsp Red Chilli Powder - 1 ts

From the last few years dimsums are getting very popular in India. I find this dish absolutely delicious and very versatile. Steam, pan fry or boil them in a soup broth, either ways they taste super yum! So this recipe is a vegetarian recipe, but you can easily replace veggies with mushrooms, tofu, paneer or minced chicken. Another thing I absolutely love about this dish is that it lets you be creative - you can shape these dimsums the way you want! And like all other dishes I make, I ensure some health angle to it - the ones I have made are whole wheat! Ingredients For the Dough Wheat Flour - 1 cup Salt - 1/2 tsp Baking Powder - 1/2 tsp Water For the Filling Garlic - 5-6 cloves, finely chopped Onion - 1, finely chopped Capsicum - 1, finely chopped Carrot - 1, grated Salt - As per taste Black Pepper - As per taste Soy Sauce - 1 tsp Oil Procedure 1. Mix wheat flour, salt and baking powder and knead to a stiff dough using water. 2. Heat oil and add garlic and onion. 3. Saute over medium

Loved by all, this traditional Bengali sweet Rasgulla/ or Rosogulla as it is called in Bengal, has soft and spongy balls made of fresh curdles milk and dipped in sugar syrup.  A very simple and easy recipe, you just cannot resist having more than one! Ingredients Fresh Cow Milk - 1 Litre Lemon Juice - 3 tsp (1 lemon) For sugar syrup Sugar - 1 cup Water - 3-4 cups Rosewater/ Cardamom - for flavor Procedure 1. Bring milk to boil, lower heat and add lemon juice gradually, till milk curdles. 2. Shut off the flame and leave it to rest for 5 minutes. 3. Drain off the water and wash the curdled milk (paneer) with running water. Put the paneer in a soft muslin cloth and squeeze water out of it. 4. Now mash the paneer very smooth.  5. Start making the sugar syrup by adding the water, sugar & rosewater/cardamom. Meanwhile, shape it into balls (very smooth, with no cracks). 6. Transfer the balls into boiling water, cover the lid and let cook until the balls get puffed up (about 20 - 30 minute

Bhuna Murg is a dry chicken curry smeared in onion tomato base with fresh fragrance of ginger, garlic and bhuna masala and the Indian spices.  'Bhuna' refers to a technique in cooking in which the onions, tomatoes & meat are seared on a high flame. Bhuna masala curries are usually a dry curry with a thicker masala & no gravy. What gives this dish the reddish hue is the Kashmiri  Red Pepper powder. What I love about this dish is that its a no fuss recipe, but ensures maximum flavor! This recipe is sure to get you some compliments. So try it now! Ingredients Onions - 2 (chopped) Tomatoes - 2 (pureed) Ginger Garlic Paste - 2 tsp Chicken (Bone In) - 800 gms Yogurt - 1 tsp Coriander Powder (Dhaniya Powder) - 1 tsp Turmeric Powder (Haldi) - 1 tsp Kashmiri Red Pepper Powder - 1 tsp Roasted Cumin Powder (Bhuna Jeera) - 1 tsp Dried Fenugreek leaves (Kasuri Methi) - 1 tsp Cumin Seeds (Jeera) - 1 tsp Salt - As per taste Sugar - 1/2 tsp Cloves - 5 Bay leaf - 2 Black peppercorns - 8

Crispy Corn is a perfect sack to serve your guests when you have time crunch. Super easy and quick to make, you are definitely going to love this one! Unlike most dishes, that make use of boiled or crushed sweet corn, here the kernels are deep fried till absolutely crisp! Crispy and crunchy, this is one of my all time favorite snacks which I can munch on anytime! Along with the crispiness, the subtle taste of salt & pepper elevates the taste big time. Here's my easy-peasy recipe to make this yummilicious snack in minutes! Ingredients: Sweet Corn Kernels : 2 cups All Purpose Flour (Maida) - 1 tsp Corn Flour - 1 tsp Salt - As per taste Black Pepper - As per taste Chaat Masala - As per taste Lemon Juice - 1 tsp Coriander - Finely chopped Procedure: 1. Boil the corn kernels for almost 2-3 minutes till they are soft. 2. Drain the water and transfer the corn kernels in a wide plate. Let them dry for around 5-10 minutes, but ensure they are still moist. 3. In a bowl, add the All purp

Moong Dal halwa not only tastes delicious but is also aromatic and makes for a great dessert. Made in lots of ghee and topped with dry fruits, this halwa is definitely my weakness. Moong Dal Halwa requires lots of patience and muscle work and also lots of ghee to come together.It also takes a long time to cook so be prepared for that. But I can assure you that the end result will be worth all the efforts. If you are one of those who love to experiment with your culinary skills, then you must try this halwa recipe at home. So, if you have already drooled looking at the photo or at the mere thought of this Halwa, get the ingredients ready and treat your family with this delicious dessert. Ingredients: Moong Dal (Split Green Lentils) – 1 Cup Sugar – ½ Cup Ghee (Clarified Butter) – 5 tsp Water – ½ Cup Milk – ½ Cup Green Cardamoms – 5 Chopped Almonds, Cashews & Raisins – A handful Procedure: 1.  Soak the Moong Dal in water, preferably overnigh