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Eating is a Necessity but Cooking is an Art

Welcome to True-Taste

Welcome to True-Taste

A recipe has no soul "YOU" as the cook must bring soul to the recipes

Recent Posts

Mouth Melting Carmel Pudding

Mouth Melting Carmel Pudding

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 […]

Banana Shake

Banana Shake

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

Pomegranate Juice

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.

Pomegranate juice

December 19, 2018
: 4
: 10 min
: 5 min
: 15 min
: Easy

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:

Ingredients
  • 4 to 5 Pomegranate (Aanar)
Directions
  • 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.

 

Shahi tukda (Indian bread pudding)

Shahi tukda (Indian bread pudding)

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, […]

Cake Without Oven

Cake Without Oven

Hey, friends here an easy way to bake a cake without an oven at home, over Gas Stove. So simple to make and easy too. Super tasty cake without much effort. You can surprise your family members by making this cake using Pressure Cooker.

Galouti Kebabs

Galouti Kebabs

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.

Galouti Kebabs

December 17, 2018
: 3 people
: 1 hr
: 30 min
: 1 hr 30 min
: Moderate

Exotic and mouth-watering Galouti Kebab recipe to refresh your taste-buds.

By:

Ingredients
  • 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
Directions
  • 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.

My Diary

Kolkata Special Biryani

Kolkata Special Biryani

The word “Biryani” comes from the Persian word “Birian” which means “fried before cooking”. One could conclude that the biryani originated in Iran (modern day Persia). Another interesting story traces the origins of the dish to Mumtaz Mahal(1593-1631), Shah Jahan’s queen who inspired the Taj Mahal. As we know, the Mughals came to Indian from Persia. Thus, it is fair to assume that biryani actually has Persian origins. But some biryani lovers also believe in an alternative story.

This is my all time favorite dish and same like me maximum people love it and any festival is hardly complete without it – the delightful biryani is one of the favorite delicacies of India. Biryani is the world famous rice feast from India. This dish has two primary ingredients – basmati rice and chicken with an assortment of spices mix for creating this savory delight. But as we know that every region in India has its own special and delectable biryani recipe that’s as finger-licking good as the other! From the Lucknowi biryani to the Hyderabadi specialty and the Sindhi biryani to the Kacchi biryani and the Kolkata special biryani we love them all. Biryani is a dish that has been improvised upon in many ways. It has also absorbed the local flavors from every region that is why we have more than 50 different types of biryani that are popular in India and abroad. To give biryani lovers a head start, I have put together a list of 15 different types of biryani that you must try before you die. Some of these like Hyderabadi biryani and Lucknowi biryani are famous, but there are also many rare types of biryanis that you have not heard of or tried yet. Here’s a list of all the few different type of biryani variations:

  1. Mughlai Biryani
  2. Lucknowi Biryani
  3. Hyderabadi Biryani
  4. Ambur Biryani
  5. Kolkata Biryani
  6. Sindhi Biryani
  7. Sindhi Biryani
  8. Bombay Biryani
  9. Afghani Biryani
  10. Tahiri
  11. Srilankan Biryani

I have tried different biryani recipes from different places in India, even tried to cook it in different styles. But, not found a comparison of them with Kolkata style Mughlai Chicken Dum Biryani. When I’m away from Kolkata, I badly miss its biryani.

As I  belong to Kolkata I just loved Kolkata Special Biryani so, here I’m sharing its recipe. Agree that cooking biryani is not an easy job. It takes time, patience and practice. I found that rice cooking step is pretty crucial, if you overcook it a little even, then the entire biryani will be messy. So, you have to always careful and keep an eye when cooking rice.

Kolkata Special Biryani

December 15, 2018
: 4
: 20 min
: 20 min
: 40 min
: Moderate

Biryani is the world famous rice feast from India. This dish has two primary ingredients – basmati rice and chicken with an assortment of spices mix for creating this savory delight. But as we know that every region in India has its own special and delectable biryani recipe that’s as finger-licking good as the other!

By:

Ingredients
  • Biryani Masala (Spices)
  • 1 small Cinnamon Stick
  • 2 Green Cardamom
  • 2 Black Cardamom
  • 1 tablespoon Whole Cumin Seeds or Shah Jeera
  • 1 tablespoon Whole Coriander Seeds
  • 1 Nutmeg or Jaifol
  • 1 Mace or Javetri flower
  • 1/2 tablespoon Whole Black pepper
  • 4-5 Whole Cloves
  • 1 Star Anise
  • Rice Preparation
  • 2 Cups Fine quality Basmati rice
  • 1 Bay leaf
  • 1 Small Cinnamon stick
  • 2 Green Cardamoms
  • 1 tablespoon Salt or according to taste
  • Chicken Preparation
  • 300 gram Chicken
  • 1 tablespoon Red chili paste or Kashmiri red chili powder
  • 1 cup Plain Curd
  • 2 tablespoon Ginger-garlic paste
  • 1 Bay leaf
  • 2-3 Finely Chopped Onions
  • 1/2 tablespoon Turmeric
  • Salt according to taste
  • 2-3 Medium Sized Potatoes
  • oil to cook
  • Final stage Biryani Preparation
  • 1 tablespoon Kewra water
  • 1 tablespoon Rose water
  • 4-5 tablespoon Ghee or Clarified Butter
  • a pinch of saffron soaked in ½ cup warm milk
  • 1 Fried Onion
  • 2 Boiled Eggs (optional)
  • 2 Slit green chilies (optional)
Directions
  • Step 1 Dry roast all the Biryani spices on a tawa. Stir and roast them till they start leaving their aroma.
  • Step 2 Now grind all the spices in a mixer and make a very fine and smooth texture of them.Your freshly made biryani masala is ready to use.
  • Step 3 Take the chicken pieces and wash them well and dry them with the help of a clean cloth.
  • Step 4 Marinate them with curd, salt, turmeric, red chili powder, Biryani masala, ginger-garlic paste. Keep the marinated chicken in a freeze for a minimum of 1 hour.
  • Step 5 Now wash basmati rice well and soak it for 30 minutes. Take 5 cups of water and boil it. Add rice, 1 bay leaf, 2 green cardamoms and salt to it.
  • Step 6 When rice is 70% ready (almost ready but not fully cooked) switch off the gas flame and stain the water.
  • Step 7 Take a deep pan and heat oil. Peel the potatoes and marinate with salt and turmeric powder. Semi-fry the peeled potatoes and keep the potatoes in a different bowl.
  • Step 8 Add more oil in pan and heat again. Add a bay leaf and saute for a minute. Now add onions and fry till it becomes golden. Add chicken pieces to it, stir and fry them in medium flame till spices star releasing water and aroma. After 15 minutes of doing that, cover the pan, cook for another 15 mints in low-medium flame.
  • Step 9 Now take a big deep pan or Handi. Grease it with extra ghee/butter. Add half rice in 1st layer then add cooked chicken as the 2nd layer, add eggs and potatoes too on it. Now add the leftover rice as the 3rd layer.
  • Step 10 Spread chicken gravy evenly on it. Spread kewra and rose water, fried onion above all and also the saffron milk. Last but not the least, spread Ghee all over it. Add 2 green chilies. Close the pan with a lid.
  • Step 11 Seal lid with the help of whole wheat dough. Now put it on gas, cook it for 15 mints on dum on lower flame. Remove from heat and keep it for other 5 mints. You can garnish it with fried onions. Your mouth watering Biryani is ready.