The word 'kebab' is derived from an Arabic word 'cabob' which means 'to burn or char'. Most of the famous kebabs like galouti, shami, and kakori originated in the royal kitchens.
Rice is a staple in any kitchen and with many different types. It lends itself to a limitless number of recipes. Each type of rice has its own taste, texture and unique properties that work well with different cooking applications. And you can use that variety to your advantage by cooking up simply mouth-watering dishes this Eid.
Kachchi biriyani literally means ‘raw biriyani,’ and is also known as ‘kachchi yeqni’ as the unique feature of this preparation is that the raw meat and rice are cooked collectively in steam.
Chilli peppers are the fruit of capsicum pepper plants, notable for their hot flavour. They are members of the nightshade family, related to bell peppers and tomatoes.
During the mango season, in summer, in our country, one can see at least two or three glass jars full of pickled raw mangoes maturing in the sun outside many homes. This typical mango pickle is most popular here.
5:00 or 6:00 PM in the evening and you crave something to munch! You can eat it as is or along with delicious dips and sauces. A snack is a portion of food often smaller than a regular meal, generally eaten between meals. You can even serve them as starters or finger foods during a party or festival or along with a meal.
Potol bhorta, a traditional Bengali recipe, is very quick and easy to prepare with few ingredients. It goes well with steamed rice or roti.
In Bengali culture, people often claim “payesh” to be the best dessert, especially if the occasion is a celebratory one, like birthdays, anniversaries, rice ceremonies or even baby showers.
How do different oils factor into a healthy diet? It all comes down to the types of fat found in the oil. Fat provides satiety and enjoyment to the food we eat, but it also serves nutritional benefits.
MUTHI KABAB Punjabis are known for their distinctive cooking style and taste, and muthi kabab is a quintessential Punjabi dish. For all those who love to undertake different but extraordinary side dishes, I present you another effortless and easy side dish, muthi kabab. Serve hot with different kinds of dips.
Food is always better when properly seasoned. You’ll enjoy cooking a lot more once you’ve mastered the herb and spice basics. Spices are almost always used in their dried form. They can be found whole or ground. Spices are much more varied in flavour than herbs and tend to pack a bigger punch.
Eid-ul-Azha is just around the corner, and some are already looking forward to mouth-watering meat preparations. No wonder, as this Eid is largely about gatherings with your dear ones and delving into yummy food.
There are at least 30 kinds of dates around the world, and they fall pretty much under three broad types — soft, semi-dry, and dry. The differentiation is made according to the glucose, sucrose and fructose content.
Place beef steak and corn starch in a bowl, toss to coat. Combine sugar, 3 tablespoons of water, and soy sauce in a bowl, stirring with a whisk until smooth. Heat a large skillet over high heat. Add 1 tablespoon vegetable oil and 1 tablespoon sesame oil, swirl to coat. Add steak to a pan
