While most people hate khichdi, some really love it. I know of some friends who prefer to order dal khichdi from a restaurant instead of a biryani or paneer+tandoori roti combination. After all, like dals, khichdis can be of various types, consistencies and flavours. And when they are served hot with a dollop of pure ghee, khichdis are truly heavenly!
I was not such a huge fan of khichdi always...
Ukadiche Modak / Steamed Modak Recipe video on Sanjeev Kapoor's Khaana Khazana. It uses rice flour, coconut, jaggery, cardamom (elaichi) powder, khus khus (poppy seeds), ghee, salt and oil.
Modak recipes are all you need to make this Ganesh Chaturthi memorable. Modak recipes are all I'm here with this Ganeshotsav!
Check out all the different types of Modaks, their preparation and some videos. Once you try making these delicious Modaks and get the blessings from Lord Ganesha and praises from everyone, do share your experience out here:
Fried Modak Recipe
Mukhvilas / Moong Dal Modak Recipe
Fruits Modak / Phalanche Modak Recipe
Kakdi / Cucumber Modak recipe
Ukadiche Modak / Steamed Modak Recipe
I returned from Jammu and Kashmir recently (June 7, 2010) and the trip had been more than fulfilling given the locale and the delicious food. Like always, I decided to try out just anything and everything (of course, vegetarian) without thinking about calories (and little bit hygiene). I so not regret my decision!
6 Aloo parathas, 2 chini (sugar) parathas and 1 onion paratha spread across a span of 6 days! And that’s just the breakfast. Our other indulgences at the Jammu and Kashmir dhabas included super creamy dal makhani, rajma chawal, mouthwatering paneer dishes, softest soft phulkas, freshly prepared mixed vegetables and lassi… to name a few ;)
If your Indian recipe of a curry / sabzi goes wrong, meaning it doesn't taste too good, any of the following might help:
Like most of us, my mom taught me cooking. And then started chef Sanjeev Kapoor's Khana Khazana show on television. So if there were things we never cooked at home, Sanjeev Kapoor taught us those.
Palak Paneer (Cottage Cheese in Spinach gravy) is one of those easy recipes we have mastered thanks only to India's top chef! The key in preparing this and any other recipe is blanching palak (known as spinach in English). I have tried many variations in cooking Palak Paneer - some with adding grated ginger, some with adding tamarind pulp. However, for the authentic Palak Paneer recipe (text) by Sanjeev Kapoor, you may head here directly.
To make the most of the goodness of palak (spinach in English), blanching it properly is most important. This not only imparts a good green color to any palak dish but also improves the flavor and the aroma. Here are the 7 steps that go behind blanching palak / spinach perfectly:
1 - Separate the palak leaves from the stem
2 - Wash them them properly
3 - Add some salt to water and bring it to boil.
4 - Blanch the palak leaves in this water for a couple of minutes
5 - Drain the hot water from the leaves
6 - Dip them in cold / ice water for some time
7 - Squeeze out all the excess water
Maggi, like many others, is my all-time favorite. And nothing can beat Maggi Masala Noodles. Now the other day we felt like having Maggi at midnight. And we added a little Indian twist to it - Dal Tadka. It tasted yummy!
How to make Maggi Dal Tadka? Prepare Maggi Masala Noodles as you always do and then mix some hot dal tadka (thick consistency) to it. It's simply irresistible and would leave you only wanting for more!
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