FOOD : MY WAY

               If Biryani needs to describe in simple words that could be, it is a rich Preparation of rice. The biryani Preparation falls under two types, Kachhi (Raw) biryani, where the marinated meat is layered with raw rice in a thick bottomed pot(handi) and cooked with perfection, and Pakki(cooked) biryani, where parboiled rice is put in layers with rich meat or vegetable curry and the whole is baked till cooked. The word Biryani derived from Persian vocabulary, birian, means fried before cooking.             Making of Biryani involves practised technique. Traditional method of making biryani is dum Cooking. Apart from technique, the spices play a vital role in this signature dish in terms of aroma, flavour, and balance.                Ready-made Biryani Masala is easily available at market with various brand. Though it is also easy to mak...

Also Known as ‘Idli Podi’ or ‘Milagai Podi’           This is a popular south Indian spicy blend. It is a versatile product. Traditionally goes very well with Idlis. It also used with dosa or uttapams, can be used in gravies, rice preparations, marination or simply sprinkle on top of snacks. It adds zing and heat to the food. It has a perfect match along with ghee, also with coconut oil or sesame oil.  Here is the basic Podi Masala recipe which I have developed  Podi Masala Powder / Gunpowder Masala   Yield - 500 GM Gun Powder Masala Ingredients :  Channa Dal                         200 GM Urad Dal                             125 GM Roasted Channa Dal           125 GM Peanut                            ...

An Aromatic blend of spices - the essence of Indian Food.              The basic concept of blending of different spices and masala is not only enhancing the flavor and aroma but also its physiological action beneficial to our system for e.g they act as a stimulus to our digestive system and help in digestion in many ways.              The name Garam means ‘heating the body’. In Ayurvedic Medicine also it is used for the same reason. The origin of using Garam Masala Powder for cooking purposes started by Mughals in their traditional dishes.               Every region of India has maintained some sort of their version of Garam Masala Powder by adjusting the Proportion and types of spices used. There is no authentic recipe as such which someone can claim.                Garam Masala Powder is comprising of the base body, aroma...

The Pav Bhaji Masala is an aromatic spice mix, the heart of any Pav Bhaji recipe.   Pav Bhaji -  This iconic dish originated somewhere around 1850 in Mumbai. The idea behind this dish was Combination of spice infused mix veg (Bhajji) along with Pav, which was a quick lunchtime meal option for the textile mill workers in Mumbai.                There is no need to elaborate on the delicacy of Pav Bhaji, as all are well aware about it’s basic  ingredients, process, texture & taste. Though in modern Culinary era, Fusion is became a fashion. So there are different variation of Pav Bhaji available at several places, but the basic version still holds the popularity among all generations.                 So Coming back to Pav Bhaji Masala, there are lot of well known brands available in market and trend wise it is commonly preferred also. May be its because they are easily availabl...