Category: Miscellaneous
other items
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Enspicelopedia
"Enspicelopedia", a reference guide which gives pictorial lesson on many unique spices and herbs. In this first series I've collected info on few spices which plays a major part in our Indian cuisine.
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HOW TO MAKE KHOYA / MAWA RECIPE – HOMEMADE KOVA
Khoya / Mawa, is a dairy product used as a base for making many sweets and gravies. Milk is boiled and reduced to semi- solid state, which looks like a thick sticky mass. Based on the consitency, khoya can be classified into 3 types.1. Firm Khoya / Bhatti – Milk boiled and reduced to a thick paste…
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HOW TO MAKE PANEER – HOMEMADE PANEER RECIPE
Paneer is the most common form of mild soft Indian cheese. Making your own at home is ridiculously easy and fun. Though, lookwise mine might not be a perfect match to those firm store bought paneer, but tastewise, was far better and fresh. Moreover the satisfaction that you gain after making something from scratch turning pretty good…..…
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HOW TO MAKE GHEE: HOMEMADE NEYYI / NEI – CLARIFIED BUTTER RECIPE
Ghee (Clarified Butter) is a semi-liquid form of Butter that has the milk solids and water removed by following a special heating and straining process. Stays fresh up to 6 months and dos not need refrigeration. Takes about an hour (approx) for the entire process.
