BOONDI KE LADDU: YES, most of you might have seen and may have tasted BOONDI KE LADDU. THESE LADDUS ARE NAMED BOONDI LADDUS BECAUSE OF THEIR MAKING PROCESS. BOONDI IS MADE BY POURING THE BOONDI BATTER THROUGH A PERFORATED LADLE OR A SIEVE THAT FALLS IN OIL LIKE A DROPLET (BOOND-DROPLET) AND A PEARL-LIKE…
DHARWAD PEDA, IS THE VERY FAMOUS PEDA (SWEET DISH) FROM NORTH KARNATAKA. ALMOST THE SAME METHOD IS USED IN MAKING MATHURA PEDA IN UTTAR PRADESH AS AN OFFERING FOR LORD KRISHNA. Basically, these PEDAS are made up of khoya or Milk Powder, Milk, Ghee, Cardamom. and Sugar. The methods of preparing differ and…
BAKARWADI- A DEEP FRIED, DISK SHAPED SNACK, HAS FANS ALL OVER THE WORLD. This is a very yummy snack, originated in GUJARAT, BUT BECAME MORE POPULAR IN MAHARASHTRA-PUNE. It is now available in many sizes in the market.(mini, medium and big size) Making of BAKARWADI is a very interesting and enjoyable process. Outer covering is…
TUTTI FRUITY IS A COLOURFUL COMBINATION OF CHOPPED AND CANDIED FRUITS, & IS SEEN IN CAKE DECORATIONS, CUPCAKES, MUFFINS, AND ICE CREAMS.
This TUTTI FRUITY is purely an Indian method of making candied fruit, mainly using RAW PAPAYA AND ALSO USING THE WHITE PORTION OF WATERMELON.
ALOO MEANS POTATO AND PARATHA MEANS FLATBREAD. ALOO PARATHA IS AN INDIAN BREAKFAST (FLAT BREAD)MADE WITH WHOLE WHEAT FLOUR, MASHED POTATOES, A FEW SPICES, AND HERBS. ALOO PARATHA IS THE KING OF ALL PARATHAS, ORIGINATED IN PUNJAB, AND HAS NOW TRAVELED ALL OVER THE WORLD, BECAUSE OF ITS POPULARITY. Here I am showing 2 types…
HOW TO MAKE GARAM MASALA? friends, are you eager to know about this king of the spice mixture GARAM MASALA? Let me tell you, THIS MIX IS THE MOST IMPORTANT ingredient, used in north Indian cooking, whether it is a curry, sabji, paratha, samosa, kachori, dals, etc. In total, it is an unavoidable ingredient in North…
