Maa ki Rasoi Se

Yesternight whole Eden garden stadium was ceremonious with the slogan of 'Bharat Mata Ki Jay' after the tikkha and karara defeat of opponent Pakistani team and we got a mauka to celebrate our team India victory.  In India we celebrate every occasion with something sweet like kheer.  It is also known as  Rice pudding,  payasam ,  payasa ,  gil-e-firdaus  and  firni .  Kheer is prepared in festivals,  temples , and all special occasions. The term  kheer  may derive from the  Sanskrit  word  Ksheer  which means "milk".  Other terms like  Payasam ,  payasa  or  payesh  are derived from the Sanskrit word  Payasa  or  Payasam , which also means "milk". It is prepared using  milk ,  rice ,  ghee ,  sugar / jaggery , and  khoya . It is often garnished using almonds, cashews, raisins and pistachios. There is one more popular version of North Indian kheer, prepared during festivals and  havan  in  Varanasi  by using only milk, rice, ghee, sugar, cardamom

Yeahhhhhh! here is Friday night, are you feeling happy and aren't in party mood and do you want to have some thing delicious. So lets start weekend with something spicy for our non vegetarian dear ones. But i should keep in mind that my yummy mummies are little tired so taking care of this, lets cook something easier. What could be better than liver fry. And here goes the recipe : Ingredients Chicken/Lamb  Liver 250 gms Onion chopped 1 cup Tomato grinded 1 tbs Garlic paste 1 tbs Ginger paste 1/2 tbs Red Chilli paste/powder 1/2 tbs Oil 6 tbs (or as required) Salt (according to taste) Turmeric Powder 1 tbs Black Pepper Powder 1 Small tbs Garam Masala 1/2 tbs Coriander Leaves chopped 1/4 tbs Tomato slices (for garnishing) Note : You can put coriander powder too. Preferably use homemade masala to give it a perfect taste. Quantity is mentioned according to home made masala. Recipe : 1. Head kadhai and pour oil in that, heat it for some time. 2. Add onion and fry till it tu

“Lots of halla gulla with meetha rasgulla” Yes, when it’s time for celebration, there is noise and laughter in air and no party is possible without sweets. In sweets rasgulla has no match. The dish originated in states of Odisha and West Bengal are variously claimed to be the birthplace of the dish. According to historians of Odisha, the origin of rasgulla was in Puri , as khira mohana , which later unfolded into the Pahala rasgulla. It has been traditionally offered as bhog to goddess Lakshmi at Jagannath Temple, Puri . It is said, Laxmi gets upset because her husband Lord Jagannath goes on a 9-day sojourn (the ratha yatra ) without her consent. So, she locks Jai Vijay Dwar , one of the temple gates and prevents his convoy from re-entering the sanctum sanctorum of the temple. To appease her, Jagannath offers her rasgullas. This ritual, known as Bachanika , a part of the "Niladri Bije" (or "Arrival of the God") observance, which marks the return

It’s nostalgic to see jhal murhi. Mouth starts watering memories go back to childhood and yes how can you enjoy a train journey without jhal murhi. See you went back in lane of memories and your mouth is getting full of water. That peculiar sound of tan tan tan of jhal murhi wala. Let have a look for recipe: Ingredients: Murhi (puffed rice) 1 cup Roasted peanuts ¼ cup (optional) Sev ¼ cup Onion chopped (3 tbs) Carrot grated (1 tbs) Tomato (1 tbs) Boiled potatoes (¼ cups) Coriander leaves chopped (2 small tbs) Green chili chopped (1 small tbs) Lemon juice (2 small tbs) Pickle oil/mustard oil (1 tbs) Salt (a/c taste) Chat masala (1 tbs) Recipe : Take a big bowl and mix onion, carrot, tomato, potato, green chilli altogteher. Leave some coriander leaves for garnishing. Now mix salt, chat masala, pickle oil, lemon juice and stir well. Mix murhi, peanuts and sev in the mixture prepared and stir well. Leave some sev for garnishing. Now