FOOD : MY WAY

               There are different types of stuffing we can make for Kachori. Pulses like moong, urad, or channa dal are soaked then crush it, later cooked along with tempering by spices. Spices include fennel seeds, ginger, coriander, red chili, mint, etc. V egetables like green peas, carrot, beans, corn, onion, potato are also used as stuffing. These are finely minced and cooked along with spices as per choice to a dry mixture.  Simply grated coconut, sesame seeds, poppy seeds are also used as stuffing.                  The kachori outer body is made up of flour. For that approximately take the double amount of flour to compare to ready stuffing. By adding salt to taste and ghee(fat) makes the dough. To make Kachori more khasta (crusty texture), while making dough initially add little fat to the flour and crumble it. Post that adds remaining fat and makes dough. Can also add little Rawa...

               Moroccan Cuisine is one of the richest and colorful culinary delicacies of north Africa. It is popular across the world due to its simple and elegant way of handling ingredients and cooking.                  Couscous, the heart of the durum wheat or semolina which is made into pasta-like grains, is the staple food of Moroccan Cuisine. Couscous is a dish in itself and is never eaten with bread. Couscous is steamed in a double boiler pot called Keskas or the Couscousiere. Traditionally eaten by Moroccan Families on Friday.                  Another famous dish Tajines, which are stews made of lamb, beef, Chicken, Fish, Vegetables, Fresh/ dried Fruits, Olives, Prunes cooked in a cone-shaped pot.                  Harira, world-famous Moroccan soup, made of lentils, rice, and garbanzo b...

 

     The term “Pickle” derived from Dutch Vocabulary “pekel”, means brine. The first pickling happened with Cucumber around 4500 years ago.         There are three basic types of Indian Pickles: preserved in Vinegar, preserved by using salt, and preserved in oil. In that Preserving in oil is the most popular one. Due to preservation, food won’t be required to be refrigeration and that’s the reason its ideal for long-distance travel.        Among all the Indian Pickles, mango pickles are the most popular ones. You will find a hundred types of mango pickles in India.         Though every pickle recipe has its own type of oil, which is well incorporated with the whole pickle taste, sesame oil is the right choice.     Carrot Pickle   Ingredients :   Carrot - 500 GM Dry Red Chili - 5-6 nos Fenugreek Seeds - 1/2 Tsp Garlic - 7-8 cloves Ginger - 1 inch Turmeric Powder - 1/2 Tsp Mustard...

     In Indian Cuisine Pickle plays a vital role as an accompaniment. Though it is always a sideline or rather comparatively less consumed element, still it holds a great impact on most of the Indian traditional meal courses. Its prime job is to support the main element with its contrast taste.         Pickle is majorly associate with Vegetarian meals. There are very few references found in Indian cuisine, where pickle is paired with non- veg meal. Even Non-Veg Pickles are comparatively less in trends.   The need for Pickling -   Seasonality of any product, which gives huge production for a particular or rather limited period in a year. Hence, to make it available throughout the year without spoiling, the Pickling concept comes into existence. For that various methods, preserving agents(Preferably natural) are used, which helps to retain the product for a longer duration without spoiling, even in some cases the more its preserved gives t...

               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...