History of falooda or faluda. Izzat ka Falooda ho gaya… ye kaha wat to suni hogi aapne… this is inspired by the way falooda oozes out of the machine. It...
Try this easy to make and quick to eat Cheena Bengali Rasgulla or Sponge Rasgulla or Chena Rasgulla. Sponge rasgulla is one of the common sweet liked by almost everyone...
Jeera Nimbu Pani Hey friends welcome back to the K kitchen and let’s embrace these summers with this amazing recipe of “Concentrated #CuminWater.” This is a solution which is...
Ingredients Traditional Upma Recipe Ghee (Clarified butter) 1 tsp Rava mota (semolina) 1 cup Ghee (Clarified butter) 1½ tsp Moongfali/Kaju (Peanuts/Cashewnuts) ¼ cup (optional) Sarso ka Dana (Mustard seeds)...
Ingredients For Roasting Lauki Lauki (Bottle Gourd) (medium) 1no Tel(Oil) 1 tbsp Laung (Cloves) 6-7 nos For Masala Sarso ka Tel (Mustard Oil) 1 tbsp Heeng (asafoetida) ½...
History of falooda or faluda. Izzat ka Falooda ho gaya… ye kaha wat to suni hogi aapne… this is inspired by the way falooda oozes out of the machine. It...
Kadhi is prepared in almost every state of india. And being a punjabi myself we feel ke kadi chawal to hamari invention hai. Lekin food historian ki mani jaye...
Khus Khus or Khus ki jad (vetiver roots) are the dried roots of a grass. This grass is called vetiver in english which comes from Tamil word Vettivar which...
History of Haleem The thought behind Haleem was that it should be a minimalistic dish which could be afforded by everyone. Haleem Ya Daleem ek meat, dal aur anaj se...
