Teacher’s Day is just a few days away and as usual my niece was selected to dress up the class soft board .We decided to make a black board with a teacher….and some journalling which would come straight from heart. So we chose a green paper ..just the right color of today’s black boards….gave it…
I love Chinese food, somehow I might have just cooked it once or twice in the last few years, but eaten it probably every week! Every time I want to cook my hubby says “ just order”….and it is ordered at our restaurant..the best Chinese and just the way I want it. With The Blog…
This is a scrap book I made for my grandson….actually when I started ,I did not know if it’s a boy or girl.I could not decide what colors to use.Finally I choose colors which would be apt for both.The cover page was finished after the baby was born. All the printed papers have been downloaded…
BM # 8 Day 7 The Nizami kitchen of Hyderabad had some delicious rich desserts.Among these Double Ka Meetha is the king of desserts.One could say a version of Shahi Tukde,which is Awadi.The name Double comes from the bread dough which rises to the double…and roti is a variety of Indian bread…so double roti..and meetha…
BM # 8 Day 6 The splendor of the Mughal Cuisine is reflected in it’s cuisine which is the richest in the country.It represents the cooking style used in Delhi,U.P, Punjab in the north and Hyderabad coming down to south.The rich food is spicy and fingerlicking.This was served in jade,silver or porcelain .Today I…
BM #8 Day 6 The Indian Cheese or the cottage cheese is prepared by boiling whole cream milk and adding lemon or vinegar to seperate the thick contents,when the milk cougulates the water is removed and the thick contents are placed under pressure to form a block.Paneer is full of calcium and protien,if consumed…
BM # Day 5 Awadhi Cuisine is greatly influenced by Mughal cooking.The cuisine is rich and milk,paneer ,khoya and cream are extensively used to prepare the dishes.The Awadhi Dastarkhana had a big spread and the dishes were prepared according to the season. Stuffed Tomatoes are from a Lucknowi kitchen.The tomatoes ,after stuffing and frying ,when…
BM # 8 Day 4 Hyderabad was one of the princely states of British India.The city was created by Sultans,hence its cuisine is greatly influenced by Turkish,Arabic,Mughlai and Tandoori.The cuisine is special because of the use of it’s ingredients,carefully chosen and cooked to the right degree and time.The slow cooking method has its influence from…
BM # 8 Day 3 Among the Nawabi cuisines ,the main course was ruled by the kofta currys and kormas. The cuisine was dominated by non-vegetarian dishes, but of course the vegetarian section has some special dishes too.Some of them are adapted,while some are original. Today I have picked up a Mughlai dish..Nargisi Kofta.The…
BM # 8 Day 2 Among the ‘Nawabi’ Cuisines’ a lot of wheat seviya was used.The master chefs made Kheers enriched with saffron and nuts.These seviyas are extensively used by the Sultaans too.The Arabic make special sweets using these fine vermicilli ,stuffing it with nuts and drizzling them with honey and ghee.From one such…