Food Recipe

  Chicken Cut a four-pound whole chicken into pieces or purchase four pounds of breasts, drumsticks, wings, legs, and/or thighs at the grocery store. Buttermilk Acidic buttermilk tenderizes the chicken without making it too tough. Also, it helps the flour mixture stick to the chicken. Flour All-purpose flour gives the buttermilk and seasonings something to stick to, while ensuring a wonderfully crispy crust. Seasonings This crispy fried chicken recipe calls for paprika (which helps with browning), salt, and pepper. You can add more spices and seasonings to taste. Oil Vegetable oil is perfect for frying chicken because it has a high smoke point. Directions step 1 : Take your cut up chicken pieces and skin them if you prefer. step 2: Put the flour in a large plastic bag ( let the amount of chicken you are cooking dictate the amount of flour you use) . Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken). DOTDASH MEREDITH FOOD STUDIOS step 3:...

  Falooda ingredients and substitutions MAIN INGREDIENTS FOR HOMEMADE FALOODA  DRINK Milk (non-dairy milk is fine too), or thick sweet milk Falooda syrup OPTIONAL ADD-INS Vanilla ice cream (non-dairy ice cream works too) Tukmaria seeds, soaked Roasted vermicelli, cooked  Red strawberry jello (or strawberry jelly for my non-North American readers) Green or yellow jello  ROSE SYRUP Rose syrup is one of the two most important ingredients for faluda. This syrup gives the drink its characteristic flavor AND color! In Sri Lanka, we exclusively use falooda syrup that we can buy from stores. You can also buy rose syrup from stores, but the color and strength of the syrup might vary a little then. I make my own rose syrup at home that is great for making this classic falooda, as well as other drinks and cocktails (like this  blushing ginger rose fizz or rose cocktail , or this  vanilla rose and white chocolate cocktail aka falooda cocktail ). You can also use rooh a...

  This Moglai Porota gained its prominence in the Cabin Menus as crispy pastry sheets were filled with mildly spicy minced meat filling. It would be devoured with a cup of  Gorom Cha  aka Tea. How to make Bengali Mughlai Parantha – Ingredients list Mutton Keema Eggs Onion, Ginger & Garlic Bengali Garam Masala powder Mustard oil to prepare the filling Refined Sunflower oil to fry the paranthas Vegetable fat or ghee to prepare the dough Whole wheat flour & All-purpose Flour Why you should try my Bengali Moglai Parantha recipe at home? This recipe of Mughlai Porota is, I would say, adapted from the original recipe which is often deep-fried. I have roasted the Paranthas on non-stick cookware with a drizzle of oil, thus effectively cutting down the oil intake.

  জিলাপি   বা   জিলিপি   এক মজার মিষ্টি খাবার।   ভারতীয় উপমহাদেশের   বিভিন্ন দেশে যথা   ভারত ,   পাকিস্তান ,   নেপাল ,   বাংলাদেশে   এই মিষ্টান্নটি জনপ্রিয়। বাংলাদেশ বা   পশ্চিমবঙ্গের   এমন কোনো এলাকা নেই যেখানে জিলাপি পাওয়া যায় না। ইতিহাস [ সম্পাদনা ] পাত্রে রাখা জিলাপি জিলাপির সর্বাধিক পুরনো লিখিত বর্ণনা পাওয়া যায় মুহম্মদ বিন হাসান আল-বোগদাদীর লিখিত ১৩শ শতাব্দীর রান্নার বইতে, যদিও মিসরের ইহুদিরা এর আগেই খাবারটি আবিষ্কার করতে সক্ষম হয়েছিল। ইরানে এই মিষ্টান্ন  জেলেবিয়া  নামে পরিচিত, যা সাধারণত  রমযান  মাসে গরীব-মিসকিনদের মাঝে বিতরণ করা হয়। ভারতীয় উপমহাদেশে মুসলমানরা জিলাপি নিয়ে আসে। বাংলাদেশে রমযান মাসে ইফতারিতে এটি একটি জনপ্রিয় খাবার। [১]  মধ্যযুগে পারসি ভাষাভাষি তুর্কিরা খাবারটিকে ভারতবর্ষে নিয়ে আসে।  [২]  ১৫শ’ শতকের ভারতে জিলাপিকে ”কুন্ডলিকা” বলা হত। [৩]  ১৬০০ খ্রীস্টপূর্বাব্দে সংস্কৃত ভাষায় রচিত গ্রন্থ গুন্যগুনবধিনী তে জিলাপি প্রস্তুত করার জন্য যে উপাদানের তালিকা পা...

Kacchi Biriyani Recipe  ✅  For Biriyani Rice Boiling: Bay leaves (তেজপাতা): 2 pcs Shahi Jeera (শাহী জিরা): 1 tbsp Cardamom (এলাচি): 4-5 pcs Cinnamon (দারুচিনি): 2-3 pcs Salt (লবন): To Make That Boiling Water Salty   ✅ Ingredients List: Meat (গোস্ত): 2 KG Black Pepper (গোল মরিচ): 1.5 tsp Shahi Jeera (শাহী জিরা): 1 tbsp Peanut: (চীনা বাদাম): 2 tbsp Nutmeg (জয়ফল): 2 pcs Bengal almond (কাঠবাদাম): 10-11 pcs Raisins (কিসমিস): 2 tbsp Cardamom (এলাচি): 10-11 pcs Cinnamon (দারুচিনি): 6-7 pcs small Mace (জয়ত্রী): 3-4 pcs Bay leaves (তেজপাতা): 2-3 pcs Alu Bukhara (আলুবোখারা): 8-10 pcs Ghee (ঘি): 5 tsp during mixing and half cup on top of biriyani rice. Rice (চিনিগুঁড়া চাল): 1 KG Fried Onion (বেরেস্তা): 2 cup – (1 cup for meat marination and 1 cup for biriyani.) Food Color (জর্দা রং): As needed Yogurt (টক দই): 0.5KG Cooking Oil (তেল): 0.5 cup Garlic paste (রসুন বাটা): 2 tbsp Ginger paste (আদা বাটা): 2 tbsp Cumin paste (জিরা বাটা): 2 tbsp Salt (লবন): To Taste Chilli powder (শুকনো মরিচ...

  About Lassi Lassi is a blended yogurt drink that is very popular in the Northern Parts of India. It is made with blending curd or yogurt with water or milk, salt or sugar and a few spices or herbs. There are many variations of making this drink. Lassi is made both sweet and salty. Lassi is also a probiotic drink as obviously it is made from curd or yogurt which has gut friendly bacteria in it. It is also made with a combination of fruits and yogurt. I have earlier shared these fruity variations of lassi –  Mango Lassi   and  Strawberry Lassi . Although the sweet version is a preferred choice of drink for many, some folks also like salted lassi. My personal favorite will always be Mango lassi. Relished in hot summers because of its cooling properties, we often make lassi using a wooden churner and blender (called as  madani , in Punjabi and Hindi language). You can choose to blend the lassi ingredients in a blender or with a wired whisk or immersion blender. I ...