The Spice Pan

 Dal Makhani is a blend of whole black lentils (urad dal), fresh tomato gravy, fresh cream, and dollops of butter. The protein of whole black lentils, umami flavour of tomato, the gentle spread of cream and lastly the three flavour principles which are the flavour enhancers – butter, more butter, more and more butter, makes the dish a power-packed protein dish with a creamy and buttery gravy. It is a replica of Dhaba style recipe which has been turned down into a homemade version as it is cooked overnight in copper vessels, but not possible to cook overnight at home and above all many homes do not have copper vessels. Another crucial aspect is that it can be easily approached by various people especially those who are new to the kitchen. The creamy and buttery lentil is a perfect combo with a Lachha Paratha, Tandoori Roti, Butter Naan, and various other Indian Breads.  INGREDIENTS : 2 Cups of Black Lentils (Urad Dal) 2 tbsp of Vegetable Oil 2½ tbsp of Ginger – Garlic Paste 1½ Cups of T

 This Mango Ice – Cream recipe comprising of milk, sugar, and mangoes is an easy-to-go recipe as well as one of the most crucial desserts that everyone can make at home. This is a fuss-free recipe without any added preservatives, chemical sweeteners, or any other harmful substances, besides the best part about this recipe is that it does not require any gadget just like an ice–cream maker. A pure homemade, simple yet classic recipe for everyone from renegade bachelors to nuclear families. Thus, enjoy your weekend by beating the heat with this mango ice–cream recipe along with your friends, family, and all of your loved ones. INGREDIENTS :  (3-4) Dasheri Mangoes or Himsagar Mangoes 1litre Milk 3/4th cups of Sugar 1.5 cup Whipped Cream METHOD : Peel the mangoes and puree them in a blender. Make some slices of mangoes and cut them into small pieces. In a kadhai pour the milk and keep it stirring on low-medium heat so that it does not burn. Once the volume is reduced to half add the sugar

 Paneer Lababdar is a rich recipe of paneer with cream-based gravy, mildly spiced masala, along with soft, chunky pieces of paneer. A classic Indian dish with a Mughlai zing is best enjoyed with a lachha paratha, khamiri roti, naan, and other Indian breads. We all love that proper restaurant and the Dhaba-style paneer lababdar, so guess what? Here is my take on the paneer lababdar proper restaurant /Dhaba style. There are many variations of this recipe in terms of making but this one is a fuss-free video that is idealistic even to those who are new in the kitchen and have a keen interest in Indian Cuisine. Above all, the richly flavoured gravy along with mildness of spice and the softness of paneer will impact combustion of flavour in the taste – bud during lunch or dinner, even best when it is shared with your ideal loved ones, i.e., family. INGREDIENTS : For Paneer : 2tbsp of Vegetable Oil 400g of Paneer For Gravy : 5 tbsp of Vegetable oil 1-inch Cinnamon 6 Cloves 4 Green Cardamom 2

A bowl of happiness can be defined in terms of egg noodles tossed with some crunchy and colourful bell peppers, fried eggs, zingy taste of sauces, some cold cuts of slowly aged chicken salami, a hand full of aromatic basil leaves, a generous amount of chili – garlic flavoured oil, altogether presented in a negative bowl in order to pop out the colour contrast of all the ingredients. This is a very easy recipe and can be reached out to everyone as anyone can make this at home. The simplicity of this dish is further expressed by using fresh and simple ingredients that are available in the market easily. No further ingredients are used as it may overcomplicate the dish or it can overpower too. INGREDIENTS Egg Noodles 1 packet (raw) Vegetable Oil - 2½ tablespoon Red Bell Pepper – 1 Yellow Bell Pepper – 1 Chicken Salami – 4 Slices Eggs – 3 Nos. Garlic – (8 - 10)Cloves Red Chilies – (3 - 4) Nos. 1½ tablespoon of ketchup  1 tablespoon of soya sauce 1½ tablespoon of Chili Sauce A hand full of

  Shakshuka or eggs poached in tomato sauce is an easy recipe that features poached eggs in a hearty, spiced tomato and pepper sauce. Breakfast is one of the most crucial things in a person’s life and it is highly advised not to skip breakfast at any cost. Experts say that your breakfast must be a tight one so it can make you stand throughout the day. People, especially the bachelors always find the breakfast part of their life seems to be an impossible task, and the consumption in their breakfast ratio compared to lunch and dinner is minutely less. This dish is a perfect example in terms of breakfast not only for the bachelors but also for other people too. Taking overview anatomy of the dish by the aromatic and robust flavour of spices, the nice consistency of the gravy, and lastly the poached eggs with a runny yolk oozing out when poked with a freshly toasted piece of bread. Originating from the Middle–Eastern part of the world, the dish has raided each and everyone’s palate like a

The sufferance from immense heat, lack of patience, unwilling to do anything and the feel to stay under a cool temperature is the regular five problems which one suffers during summer, but believe me, there is one solution – have some Kulfi. Here is my take on the iconic mango kulfi 2 ways. The stuffed kulfi adds a whole new dimension with the bite of juicy sweet mango along with the frozen kulfi. This quick and easy to make dessert will give you cheap thrills as the emulsion of sweet–thickened milk along with the fragrant yet sugar-coated Dusheri Mangoes will be a cool and satisfying treat for your tummy in order to save yourself from these immense pangs of heat. A true yet iconic treat for all those people who are having a sweet tooth and can die for desserts at any point in time. The best part of this dessert is that you require few ingredients along with some patience and the most important factor above all is no requirement of adding any sort of preservatives. The Dasheri Mango it

Dahi wale aloo or potatoes cooked in yogurt gravy is a  rich gravy from Rajasthan. It is one of the simplest potato curries that is flavourful yet aromatic, the ingredients are quite simple, and the yogurt gives a rich base and that required sourness to the curry. This is a no onion, no garlic recipe, yet the flavours are quite promising, so grab your rice bowl, cook this for dinner and enjoy your meal.   Ingredients 4-5 medium potatoes 1 tsp coriander Seeds 10-15 black peppercorns 1 tsp cumin seeds 2 dried red chilies 3 green cardamom 1 tsp fennel seeds 2 Onions 4 green chilies 1 cup curd 1 tsp turmeric powder 1 tsp red chili powder 1/2 tsp black salt 3 tsp  mustard oil 1 tsp hing 1/2 tsp Sugar chopped coriander leaves dried fenugreek leaves 1 tsp garam masala powder 2 cups warm water Method Wash the potatoes well, keep the skin on if you desire, or discard the skin, completely your choice. Portion the potatoes into equal portions. Heat a pan on low heat and add the coriander seeds, b

Kurkure bhindi or crunchy lady fingers. This snack goes well with rice and gravy of your choice, this fried snack can also be stored in a ziplock, and it can stay for a week. Excluding the seeds makes the crispy texture more presentable, the seeds can be fried individually too. The spice mix is just amazing, goes well with the fried crunchy ladyfinger.   Ingredients 400 g Ladyfinger 2 tbsp coriander seeds 1 tsp cumin seeds 2 dried red chilies 1 tsp black salt 2 tbsp besan (gram flour) 1.5 tsp rice flour 1/2 tsp turmeric powder 1/2 tsp red Chili powder 1 tsp lemon juice salt to taste Vegetable oil for frying Method Wash and clean the ladyfinger. Cut the ladyfingers in half, press the membrane part a bit, pull the seeds section, it should come off easily. Cut into thin strips. Heat a pan on low heat and coriander seeds, cumin seeds, and dried red chili powder. Roast the spices on low heat for 2-3 minutes. Once the spices cool down, add the spices to a blender, add black salt, coarsely gr

Seafood is a paradise in terms of appetite for people meanwhile Biriyani is the Royal Food for a person's appetite. It is very hard and unlike to compare these two delicacies just like comparing an apple with orange but we can go with the seafood and the biriyani in an appealing way by making biriyani using seafood. This is an epic biriyani with aromatic and fluffy basmati rice along with the umami flavour of the prawns, which will bring gentle waves from the ocean as you dig deep into it. The Biriyani is made in a simpler form and the ingredients which are being used in the video is likely for everyone from renegade bachelors to chefs. Ingredients For marinating the prawns 250 g prawns (cleaned and deveined) 1/2 tsp Turmeric Powder 1/2 tsp Red Chilli Powder 1 tsp Lemon Juice salt to taste For the rice 3 cups Basmati Rice 3 Green Cardamom 4 Cloves 10-12 Black Peppercorns 1/2 tsp Cumin Seeds 2 Bayleaf Salt as Required For the Saffron Milk 1/2 cup Warm milk Some strands of Saffron Fo