KitchenetteSpices

Mutton Kebab is an easy-to-make scrumptious appetizer, which can be prepared for special occasions and festivals. This is an amazingly delicious Mughlai recipe that can be prepared with minced mutton, finely chopped onions, green chilies, rice flour and salt

KITCHENETTE SPICES: Dhansak is a popular Indian dish, originating among the Parsi Zoroastrian community. It combines elements of Persian and Gujarati cuisine. Dhansak is made by cooking mutton or goat meat with a mixture of lentils and vegetables.
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KITCHENETTE SPICES: Kahwa (Kashmiri Tea)
If you haven't had a cup of this heart-warming tea from Kashmir yet, you don't know what you're missing.
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KITCHENETTE SPICES: Khakhra
Is there any snack, apart from this Gujju one, that you can take along on every journey? Nope!
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KITCHENETTE SPICES: Aloo Parantha
No matter how many parantha innovations come across our tables, this potato-stuffed version is definitely our favourite.
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KITCHENETTE SPICES: Coconut Crab Curry
This Goan seafood dish has some Portuguese influences, and is a must-have.
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KITCHENETTE SPICES: Why is Gulab Jamun famous?
Food folklore has it that the gulab jamun was accidentally concocted by Shah Jahan's royal chef who took inspiration from Persian/Turkish traditions and local halwais. Interestingly, the Persian bamieh and the Turkish tulumba are both similar to the gulab jamun.
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KITCHENETTE SPICES: What is Tandoori Chicken Tikka ?
Tikka refers to small pieces of meat marinated in a spicy yogurt-based mixture traditionally cooked in a tandoor. It is a clay oven with a wood charcoal fire burning at the base of the oven.
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KITCHENETTE SPICES: What does Meen Moilee mean?
Fish moilee/Moily or fish molee (meen molee) is a spicy fish and coconut dish of possible Portuguese or Indian origin. It is common in India, Malaysia and Singapore. During the times of the British Empire, it spread into other places of South-East Asia, such as Singapore.
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KITCHENETTE SPICES: why the dish is called Chicken 65?
it is simply because it was invented in the year 1965. Many people also say that the chicken was chopped into 65 pieces or was marinated for 65 days, that's why the dish got its unique name.
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KITCHENETTE SPICES: How is Dal Bati Churma eaten?
And how you eat it? You crush the bati coarsely, add dal and then add lots of ghee on top and then eat it with chruma on the side. Also chutney, papad and chaas (buttermilk) are usually served along with.
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KITCHENETTE SPICES: What is Sarson ka Saag called in English?
mustard greens
Sarson is known as mustard greens in English and saag is generally used for a spiced curry made of greens so Sarson ka saag is basically a spiced mustard greens curry
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KITCHENETTE SPICES: How healthy is Kadhi?
It is rich in complex carbohydrates, folate and has a low glycemic index. Chaach helps in losing weight, building your immunity, and is also good for the heart. *A cup of kadhi consumed regularly can be beneficial for your skin and hair, as gram flour boosts collagen formation and has anti-inflammatory properties
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KITCHENETTE SPICES: Fact of Dhai Vada
A recipe for dahi wada (as kshiravata) is mentioned in Manasollasa, a 12th-century Sanskrit encyclopedia compiled by Someshvara III, who ruled from present-day Karnataka. Descriptions of dahi vada also appear in literature from 500 BCE. Today, dahi vada is prepared on festival such as Holi.
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KITCHENETTE SPICES: Which state food is Ghewar?
Ghevar is a quintessential dessert popular in different parts of Rajasthan. This delectable delight holds significant importance in the Indian culture and is an inevitable part of many festivals like Teej and Rakhi.
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