Like anyone else's, my mom is the best cook I have ever known. She is the master of curries. I humbly admit I have never tasted better mutton curry than what she cooks. So here is that recipe straight from her kitchen. Let me also admit, her recipe is not written down anywhere. I picked this up during my frequent rounds to kitchen charmed by the tempting aroma while she used to cook mutton curry. For so many years, being away from home, this is a must to have dish during my visits to home. Even though this is liked by all my friends, I don’t even dare to try this when mom is around.
As this recipe is from Indian kitchen, this is generously laden with spices and slowly pressure cooked. Not so spicy food lovers may cut down the amount of spice. Let me present to you the classic Indian mutton curry.Comments (
This soup is perfect to warm up your guests to a sumptous meal on a cold winter evening. It is highly nutritious and with the right amount of spices can be very soothing for the throat.In this preparation, we try to retain all the nutritional goodness and not let it go waste by throwing the vegetable stock after boiling.
Spinach has a high nutritional value and is extremely rich in antioxidants, vitamins, minerals, omega-3 fatty acids and protein.
Enough about the nutritional benefits, here is the recipe.
I have been very fond of this beautiful superfood, Beetroot, long before i came to know about its profuse health benefits. Simply because beetroot brings back the memories when as kids my little kid brother and I so naively enjoyed eating this vegetable just to see our tongues turned red.
I realized, only after moving to Bangalore, how vividly beetroot can be used in any meal or dessert. May be beetroot is loved more here than northern part of India. Well I am still fascinated with its colour!!
The modest looking beetroot is a sheer delight for healthy food lovers. This lovely purple coloured vegetable is full of sodium, potassium, phosphorus, calcium, iodine, iron, copper, Vitamins B1, B2, B3, B6 and C. (Source )Comments (
So, say you want something light, nutritious, colorful and easy to cook while you also want to unload your refrigerator a bit. You can use various vegetables together to make this wonderful dish. You can use this as side dish, as a rich salad, in breakfast or even include for a brunch or light dinner.
Vegetables to be used
Mushroom - As much you like, I have used 4 medium ones
Corn - As much you like, I have used enough to make my dish look pretty
Peas - As much you like, I have used to balance yellow corn with green peas and also I love peas so its abundant
Carrots - As much you like, yayy one more colour!!
Spring Onions - Not more than all the above vegetables together, I have used two strands
Nawabs of Lucknow(or earlier known as Awadh) were infamous for their overwhelming and luxurious lifestyle. But for our advantage; their extravagant tastes nourished many arts under their patronage. Surely, they must have had palettes of heaven since their bawarchis or rakabdars (Master cooks) created best of the culinary delights. Kebabs are the one of the jewels of the Awadhi bawarchikhana(Kitchen).
The stories behind each of the delicacy are equally delightful. The legend goes for ‘Gilaouti Kebab’ that, old and aging Wajid Ali shah - Nawab of Kakori (at outskirts of Lucknow and famous for it’s ‘Kakori Kebabs’) lost his teeth, even though his passion for gourmet food was intact, ordered his royal cook to make kebabs for which he would not need his teeth at all. The chef came up with the softest meat kebabs in the world, which simply melted in the Nawab’s mouth: The Galawat Kebab. The word ‘Galawat’ comes from ‘gala’ which means soft enough to swallow. The Galawat kebabs are delicately and fondly cooked using papaya as tenderizing agent which makes it softer than butter and tender as snow. It is said that the authentic Awadhi recipe used more than 150 spices to make this one kebab. This mouthwatering dish is pride of Lucknow and served across country.Comments (
Growing up in Lucknow, the land of kebabs and biryanis, was one delightful and tasteful experience. Here houses overflow with aroma of spices and striking flavors, grand moms and moms still treasure the secret of their recipes as ancestral wealth, kebab parathas are just another snack, ID and Bakrid is most delicious here than any place else, each street has a delicacy of its own and moreover people themselves are delicate like ‘Gaulati Kebabas’ and sweeter than ‘Sheermal’. Paradise of food lovers and Meeca of Mughlai delicacies. Ahh this got me nostalgic. The good old lucknow!!
Well coming back to the point, so I was trying to say, being in lucknow I got a chance to taste the finest of the Biryanis and kebabs. I saw how peoples are so proud of their recipes and cook with exact precision. I have yearned to master the recipe of perfect Biryani since then.Comments (