EAT ASIA

 SEEKH KABAB Seekh Kebab?!! Seekh kebabs  are one of the most famous Indian dishes of all time. It is served in almost all the cities of India. However, the most authentic  laziz seekh kebab  is found in the old paths of Delhi. It is said that the origin of this dish can be traced back to the Mughal empire in India. The Mughals were extremely passionate about the meat that they consumed and constantly experimented with its flavours and ingredients. This tantalising appetiser is made with the goodness of minced meat, marinated with many spices and herbs that are responsible for its flavourful texture and taste. The various ingredients that are combined with the minced meat are ginger, garlic, mint leaves, and cilantro leaves, among others.  INGREDIENTS 1 Tsp  Chat Masala 1 ¼ Cup  Onions  (Finely chopped) ½ Tsp  Garam Masala 2  Green Chillie s (Finely chopped) 4 Cloves  Garlic  (Finely chopped/grated) ½ Cup  Green Coriander ...

CHICKEN KORMA Chicken Korma?!!! Chicken korma is unlike any ordinary  chicken curry  because it includes the richness of spices, nuts, fried onions, creams and ghee among other things. The origin of the  chicken korma  traces back to the 16 th  century during the Mughal dynasty in India.  Hailing from Persia, kormas were often prepared in the Mughal kitchens for the royal family. A  murgh korma ki recipe  can be mildly spicy or highly spicy, depending upon the region of preparation.  Also, kormas are not restricted to chicken only but can also be prepared with other proteins such as lamb.  In addition, some favourite kormas in India are also made of vegetables only, such as potatoes, beans and carrots INGREDIENT 500 grams Chicken Curry Cut 3 tbsp oil 3 large onions thinly sliced 6 green cardamom pods ½ tsp black peppercorns 6 cloves 1- inch piece of cinnamon ½ tsp black cumin seeds 2 cups Yoghurt whisked 1 tbsp ginger paste 1 tbsp garlic...

 SHAHI PANEER Soft, creamy Mughlai Restaurant-Style Shahi Paneer is a true celebration of rich flavours and treasured spices. Scoop this vegetarian curry up with hot paratha, naan or roti. If you’re not a bread lover, this Shahi Paneer also pairs beautifully with rice, should you wish to opt for a simple curry and rice bowl for dinner. What’s in Shahi Paneer? There’s a world of different recipes for Shahi Paneer and everyone has their own favourite way of making it. My version is made with aromatic spices like cardamom, saffron and cloves, nuts, dried mango and butter-soft paneer. INGREDIENT For Onion Tomato Puree 1 tbsp ghee 1 tsp cumin seeds 1 inch cinnamon 2 cloves 2 green cardamom 1 black cardamom 1 bay leaf 2 green chili 1 inch ginger, cut into cubes 3-4 garlic, roughly chopped 2 medium onion, cut into quarter 10-12 cashew nuts, soaked 4 medium tomato, cut into quarter Salt to taste ¼ tsp turmeric For Final Assembly 2 tbsp butter 1 tbsp kashmiri red chili powder 1 tsp coriande...

MASALA DOSA Ingredients For Sins: Raw rice - 1 ½ cup Boiled rice - ½ cup Office gave - ½ cup Fenugreek seeds - 1 tbsp Salt to taste For Filling: Potatoes - 2 large Oil - 2 to 3 tbsp Mustard - ¼ tsp Cumin - ¼ tsp Split urad dal - ½ tsp Asafetida - a pinch Curry leaves - 4 to 5 Onion - 1 Green chilly - 1 or 2 Turmeric pwd - ¼ tsp Lemon juice - 1 tsp Salt to taste Fresh coriander leaves Instructions 1. Method for preparing crispy Dosa: 2. Wash and soak rice and urad dal separately for 5 to 6 hrs. 3. Grind to paste. 4. Combine together. Add salt and little water to batter consistency. 5. Leave to ferment overnight. 6. Heat girdle or flat tawa with little ghee or oil. 7. Take a ladle full of thin batter and spread it on the hot girdle in concentric circles. 8. Cook the dosa covered. 9. Flip on to other side and cook till golden and crisp. 10. Method for preparing spicy Masala Filling: 11. Wash and cook potatoes till soft and tender. 12. Peel off the skin and mash it. 13. Heat oil in a frypa...

CHICKEN TIKKA MASALA Chicken Tikka Masala is no small feat to make. It’s taken me a lot of time and research to come up with a version that finally feels right. Nothing I ever made could amount to an Indian restaurant version, but if you’re craving that delicious creamy tomato-y gravy at home, this recipe is for you. The chicken method I use is so good, you could honestly just eat it right out of the pan and skip the gravy. But avoid temptation, and make the sauce! It’s salty, creamy, and delicious.  Chicken Tikka Masala is my go to dish when ordering at Indian restaurants, but after a little research on its origins, I discovered it’s not from India. It’s most likely derived from Northern Indian Murgh Makhani, otherwise known as Butter Chicken, which the British changed into what you know as Chicken Tikka Masala. I am careful not to develop recipes from other cultures without mentioning that my version is of course bastardized. Food is political! And it’s important to know whe...

  MUTTON ROGAN JOSH You can get all the info that you need on  Mutton Rogan Josh   but eating it, is a whole different experience. I don't think I can even call it eating, it has to be savouring- you will savour each bite as you drown your senses in this fragrant and rich spicy Lamb specialty from the Kashmir region of India.  Rogan Josh, for the uninitiated, is lamb in hot red oil rich gravy.  The typical Rogan josh gravy doesn't use the Indian mirepoix of onions, ginger, garlic and tomatoes for the gravy base.  Yes! No tomatoes in a red coloured Indian lamb curry and yet it tastes magical!  There's an old saying in India that if you want to see heaven on earth, it is Kashmir. And I tell you, that title isn't that easily bestowed upon. Kashmir is beautiful, as are the people there and the food- just magnificent.  Words simply cannot do justice to this favoured delectable rich aromatic Rogan Josh. Without further ado, I present...