BM # 13 Day 3 I have already posted some of my favorite kebabs like Makhmali Choliya Kebab,Raajma Galouti Kebab,Raja Kebab,and Hari Daal ke Kebab in the previous marathons and this time I had to work on all new kebabs..incidentally the day I decided on Kebab theme I got a lovely recipe from a cookery…
Kakori Kebab
BM # 13 Day 1 The word Kebab gives us a wide variety.We could include the tikkis,tikkas and of course the tandoori kebabs.They could vary In shapes and sizes.The basic term ‘Kebab’ refers to either meat pieces or minced meat threaded on to skewers and then roasted on coal.The origin of Kebabs is from…
Raja Kebab
BM # 12 Day 2 Kebabs are a great hit with the family.Today I have picked up Raja Kabab.These are a speciality of my restaurant,though I have made a few changes to the original one ,which is more potato and less paneer. Raja Kebab is nothing but a Papad roll.A little tricky to make…
Stuffed Tomatoes
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…
Nargisi Kofta
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…
Raajma Galouti Kebabs
BM # 8 Day 1 The word Nawab was given to the Muslim rulers ,just as Maharaja was given to the Hindu rulers.This one week’s Blogging Marathon,announced by Srivalli is all about Nawabi Food.Raja’s ,Maharaja’s, Nawab’s, Sultan’s….You could include various cuisines into this category,starting from Mughlai,Awadhi,Bengali,Hyderabadi and not to miss Arabic and Persian.The food…
Tawa Sabzi
Tawa is a heavy iron griddle used in Indian and Asian cuisine.The normal tawa is used for making chapatis ,but when we have to make Tawa delicacies we have to use a big flat tawa. Tawa dishes are normally dry..or you could say semi dry. Gravy is added to the veggies and then dried so…