A spicy dish made with boiled eggs, potato, tomatoes, fried onion paste, and few other ingredients, this is normally eaten with steam rice, chapati, or naan.This potato-based dish is a part of traditional Bengali dishes. The egg-potato recipe is popular and cooked throughout India but […]
Pudding is a type of food that can be either a dessert or a savory dish. The word pudding is believed to come from the French boudin, originally from the Latin botellus, meaning “small sausage”, referring to encased meats used in medieval European puddings. The […]
A Banana shake is a thick, creamy and cold beverage made from pureed fruit, or ripe fruits. Banana shakes containing dairy products like milk, cream. A milkshake is a sweet, cold beverage that is usually made from milk, ice cream, or iced milk, and flavorings […]
Pomegranate juice is made from the fruit of the pomegranate. It is used in cooking both as a fresh juice and as concentrated syrup.
Pomegranate juice contains more than 100 photochemical. The pomegranate fruit has been used for thousands of years as medicine. It is beneficial for many medical conditions. Juice of pomegranate is rich in antioxidants, vitamin C, vitamin B5 and potassium and it’s scientifically proven to be effective in reducing LDL (bad cholesterol) and raising HDL (good cholesterol). Fresh pomegranate fruit juice is not only healthy but very easy to prepare at home within few minutes using a blender (without a juicer).
The pomegranate (Punica granatum) is a fruit-bearing deciduous shrub or small tree in the family Lythraceae that grows between 5 and 10 m (16 and 33 ft) tall. The fruit is typically in season in the Northern Hemisphere from September to February, and in the Southern Hemisphere from March to May. As intact arils or juice, pomegranates are used in baking, cooking, juice blends, meal garnishes, smoothies, and alcoholic beverages, such as cocktails and wine. Pomegranate originated in the region extending from modern-day Iran to northern India and has been cultivated since ancient times throughout the Mediterranean region. It was introduced into Spanish America in the late 16th century and into California by Spanish settlers in 1769.
Today, it is widely cultivated throughout the Middle East and Caucasus region, north and tropical Africa, South Asia, Central Asia, the drier parts of southeast Asia, and parts of the Mediterranean Basin. It is also cultivated in parts of Arizona and California. In the 20th and 21st centuries, it has become more common in the shops and markets of Europe and the Western Hemisphere.
NUTRITION INFORMATION: Amount Per Serving (1 cup), Calories: 136, Total Fat 1g, Saturated Fat: 0.2g, Sodium: 22mg, Cholesterol: 0mg, Total Carbohydrate: 33g, Potassium: 533mg, Dietary Fiber: 0.2g, Sugar: 31g, Protein 0.4g
By: Shaheen Ghazala
- 4 to 5 Pomegranate (Aanar)
- Step 1 Using a paring knife, remove the part of the pomegranate that looks like a crown. I like angling my paring knife downward and making a circle around the crown.
- Step 2 Score the pomegranate into sections. I find scoring the fruit 4 times is enough for me, but feel free to score it a few more times.
- Step 3 Break open the pomegranate into sections.
- Step 4 Fill a large bowl with cool water. Break apart the pomegranate arils underneath the water. It helps prevent pomegranate juice from squirting everywhere. (By the way, don’t wear light colored clothes while you’re doing this.) Drain the water from the pomegranate arils when you’re done separating them from the rind.
- Step 5 Pour the arils into a blender. Blend until all the arils have been crushed but most of the seeds are still intact. This usually takes no more than 15 to 20 seconds.
- Step 6 Pour the juice through a strainer. You’ll notice that the juice passes through the strainer slowly because the pulp is pretty thick. To speed up the process, use a rubber spatula to press the pulp against the strainer. The juice should drip through faster.
- Step 7 Pour juice into a glass to serve. 5 to 6 large pomegranates should yield about 4 cups of juice. Leftover juice can be refrigerated in a jar for 5 to 6 days.
One of my favorite recipes when I went to Lucknow I had learned to make this rich royal Mughlai dessert in the traditional way. Here I’ll tell you quick and easy versions of shahi tukra. The word shahi means ‘royal’ and tukra/tukda a ‘pieces’. So, […]
Hey, friends, I’m sure you must have heard about the famous Galouti Kebab of Lucknow. ‘Galouti‘ or ‘Galawati‘ means melt in the mouth. The history of Galouti Kebab is quite interesting, this kebab was specially created for the aging Nawab Wajid Ali Shah of Lucknow. Nawab had lost all his teeth but his passion for meat remained intact. So, this melt in the mouth kebab was prepared in his royal kitchens to satisfy the Nawab’s love for meat.
The Galouti Kebabs are traditionally prepared by marinating the finely ground meat with unripe papaya and a mix of exotic spices. The keema is then shaped into patties shape and fried in oil or ghee. Interestingly, the original recipe is said to have a mix of more than 100 spices. The Galouti kebabs have the taste that you just cannot compare with anything else. So, whether a foodie or not, you must try this exotic and mouthwatering Galouti Kebab recipe and refresh your taste-buds.
Exotic and mouth-watering Galouti Kebab recipe to refresh your taste-buds.
By: Shaheen Ghazala
- 1 Kg Mutton keema
- Unripe papaya paste
- 4 tablespoon Onion paste
- tablespoon Ginger-garlic paste
- 2 tablespoon Cardamom powder
- 1 tablespoon Yellow chilli powder
- 1 tablespoon Chana (gram) powder roasted Roasted
- 2 tablespoon Garam masala powder
- 1/2 tablespoon Mace powder
- 1/2 tablespoon Coriander powder
- 1 tablespoon Salt as per taste
- 3 tablespoon Oil or ghee
- 1 piece Coal Our magic ingredient
- 1/2 Fennel seeds powder
- Pinch of soak saffron
- 4 tablespoon Curd
- 1/2 piece Lemon juice
- Step 1 Wash the mutton keema properly with water.
- Step 2 Marinate the keema with the unripe papaya paste, onion paste, ginger-garlic paste, mace powder, garam masala powder, coriander powder, yellow chilli powder, chana powder, cardamom powder, lemon juice, curd and salt, mix it well and keep it in refrigerator for an hour.
- Step 3 After an hour, take out the keema mixture out of refrigerator and make medium sized tikkis out of the mixture.
- Step 4 Heat oil or ghee in a pan and fry the tikkis on very low heat for 15-20 minutes on each side.
- Step 5 Make sure the keema is cooked well, both sides of the kebab gets golden brown in colour.
- Step 6 Once the kebabs are perfectly cooked, transfer them to a serving platter. Eat this Galouti kebab in the Lucknow style with the paratha. You will never forget the awesome taste of this dish.