Anda ka Funda!!!!

You may have a heart of gold, but so does a hard-boiled egg. — Unknown

Eggs indeed have a heart of gold. They are one of the most popular and preferred option for breakfast around the world. They are used in all forms of cooking and of course baking. Everybody has their favorite form of eggs. Some like omlettes, some boiled or poached and some (just like me) scrambled.

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We here in India call scrambled eggs, Anda Bhurji. The comfort street dish found in every city and any time of the day.

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There is nothing like standing at a thela (kiosk) and seeing your anda bhurji being made. The aroma of fried onions and tomatoes, spices and freshly whisked eggs. The anda bhurji is typically served with pav or bread with a dollop of butter and sprinkling of coriander leaves.

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Anda bhurji fuels the officer goers as a quick breakfast option and comforts the late night college students taking a break from… from well….. being students!!

It is easy to make, takes no time and barely requires any cooking skills. Yet it manages to fill the heart and stomach with comfort and warmth.

Choose any partner for your bhurji; pav, bread, chapati, chai, coffee, and sutta. It is going to bring smile to your face.

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Enjoy your plate of anda bhurji and spread some love… the world needs it!!!

Chai…chai…garam chai..!!!!

Cutting, kadak, extra doodh, extra cheeni…..whatever the preference is a cup of hot tea is inviting, comforting and one of the best stress reliever.

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Nothing matches the feeling of a cup of tea at a tapri on a pleasant and calm night. Warm vapors of the steam, the fragrance of tea with ginger or cardamom and the warmth of the cup travelling up the hands! Ah pure bliss!!!!

Everybody has a preference for the kind of tea they like, every state has their recipe for tea. From Kashmiri Kahwa to Kerala’s Kattan chai and from Assam’s Sah to Rajasthan’s malai mar ke chai….we have a lot of options to choose from.

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But our beloved chai is never single. A cup of tea always has a mate whether it is a sutta for the corporate crowd or bun maska for the college goers or biscuit for the quintessential Indian household. We all remember our dads with their cup of tea and newspaper in the morning, don’t we???The tea combos that we Indians have created are to die for.

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The best conversations and important decisions are made over a cuppa chai. The zombie in us is put to rest by a quick cup of tea in the morning.

Green, black, milk whatever you like I am sure you cannot imagine your life without a cup of chai.

India being the second largest producer of tea after China is a proof of our love for tea and how good we are with spreading our love…. This weekend get your best people go out to the favorite tapri and float away to the world of flavor, warmth, nostalgia and conversations.

Cheers!!!!!

Thought for food!!

What can you add to chicken, mutton, prawns, potatoes, paneer, roti and naan to make them taste charred and heavenly.

TANDOOR!!!!!

A cylindrical clay or metal oven with charcoal or wood fire cooks the food keeping its juices intact. The most common form of tandoor in India is Punjabi tandoor.

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The different dishes that can be prepared using a tandoor are:

Rotis: Tandoori Roti, Tandoori Naan, Tandoori LacchaParatha, Missi Roti, and Tandoori Kulcha.

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Balochi aloo: Potatoes stuffed with cottage cheese, vegetables and cashew nuts, roasted in Tandoor.

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Tandoori chicken: a roasted chicken delicacy that is world famous.

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The others include fish, prawns and cauliflower.

There are food joints in India specializing in tandoor dishes. The subtle and juicy flavors that burst in your mouth pair well with anything.

So the next time you have a house party or just your friends over, try the Indian tandoor dishes and I am sure you will not regret it!

Do tell me which your favorite tandoor dishes!

Thought for Food!!

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A flat bread or roti with filling of meat and vegetables and tangy sauces, the best part you can eat it on the go. That my friends is one of the best fast food inventions—a roll; and the big daddy of the rolls is Shawarma.

Yes the Middle Eastern delicacy that has taken the world of rolls by storm. Let us see what Shawarma means:

Shawarma is an Arabic rendering of Turkish ‘turning’, in reference to the rotisserie-cooked nature of the meat, which “turns” around an axis.

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Shawarma is a meat preparation, where lamb, chicken, turkey, beef, veal, buffalo meat and may be grilled for as long as a day. Shavings are cut off the block of meat for serving, and the remainder of the block of meat is kept heated on the rotating spit. Shawarma can be served on a plate (generally with accompaniments), or as a sandwich or wrap. Shawarma is usually eaten with toppings such as  tahini, hummus, pickled turnips, and amba.

In simple words awesomeness served wrapped up in tangy gooey comfort!

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Here in India we get lamb and chicken Shawarma. The taste varies from cities to cities but the basic flavors remain the same. The next time you are peckish and do not want to eat the usual roti sabzi try a Shawarma, it’s filling and tasty. And do let me know if you haven eaten one and your favorite Shawarma joint and the city! I would love to try it too!

Thought for food!!

biryani

India is known for its diverse culture, which is best depicted in the food. One such dish is Biryani.

Biryani- a word that awakens the senses and soul.

Mutton, chicken, beef, fish, prawns, vegetable and many more… are the variations that one can have.

Some say that the modern Biryani was created in the Mughal royal kitchen, as a confluence of the native spicy rice dishes of India and the Persian pilaf or pulav. One theory is that it originates from “birinj”, the Persian word for rice. Another theory is that it derives from “biryan” or “beriyan” (to fry or roast).

Rice or roast all I know is that Biryani means awesome.

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Biryani may include ghee (clarified butter), nutmeg, mace, pepper, cloves, cardamom, cinnamon, bay leaves, coriander, mint leaves, ginger, onions, and garlic. The premium varieties include saffron. For a non-vegetarian biryani, the main ingredient that accompanies the spices is the chicken and mutton; special varieties also use beef, and seafood.

The dish may be served with dahi chutney or raita, korma, curry, a sour dish of aubergine (brinjal), boiled egg (optional), and salad. Wow, is your mouth watering already?

The different varieties of Biryani we get in India:

Sindhi Biryani: Sindhi Biryani is prepared with meat and an amalgamation of Basmati rice, vegetables and various types of spices.

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Hyderabadi Biryani: Hyderabadi Biryani is one of India’s most famous Biryanis. There are various forms of Hyderabadi biryani. One such biryani is the kachay gosht ki biryani or the dum biryani, where the mutton is marinated and cooked along with the rice. It is left on slow fire or dum for a fragrant and aromatic flavour.

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Thalassery Biryani: Thalassery Biryani, is the only variation of Biryani found in the Indian state of Kerala. It is one of the many dishes of the Malabar Muslim community, and a very popular one at that.

A pakki biryani, the Thalassery biryani uses a small-grained thin (not round) fragrant variety of rice known as Khyma or Jeerakasala. The dum method of preparation (sealing the lid with dough (maida) or cloth and placing red hot charcoal above the lid) is applied here.

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Calcutta Biryani: The poorer households of Kolkata, which could not afford meat, used potatoes instead, which went on to become a specialty of the Calcutta biryani. Now meat is also served along with it. The Calcutta biryani is much lighter on spicesThe rice is flavoured with ketaki water or rose water along with saffron to give it flavour and light yellowish colour.

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Ambur/Vaniyambadi Biryani: Ambur/Vaniyambadi biryani is a type of biryani cooked in neighboring towns of Ambur & Vaniyambadi in the Vellore district in the north-eastern part of Tamil Nadu, which has a high Muslim population.

The Ambur/Vaniyambadi biryani is accompanied with ‘dhalcha’, a sour brinjal curry and ‘pachadi’ or raitha, which is sliced onions mixed with plain curd, tomato, chillies and salt. It has a distinctive aroma and is considered light on stomach and the usage of spice is moderate and curd is used as a gravy base. It also has a higher ratio of meat to rice.

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Bhatkali/Navayathi Biryani: The is an integral part of the Navayath cuisine and a speciality of Bhatkal, a coastal town in Karnataka. Its origins are traced to the Persian traders who left behind not only Biryani but a variation of kababs and Indian breads. Bhatkali Biryani the meat is cooked in an onion and green chilli based masala and layered with fragrant rice. The Bhatkali biryani has a unique spicy and heady flavour, the rice is overwhelmingly white with mild streaks of orange. Though similar to the ones in Thalassery and Kozhikode, the biryani differs with lingering after-notes of mashed onions laced with garlic, a few chillies and spices littered with curry leaves does lend a unique flavour to Bhatkal Biryani also not a drop of ghee or other oil additives on any morsel of rice.

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Memoni/Kutchi Biryani: Memoni biryani is an extremely spicy variety developed by the Memons of Gujarat-Sindh region in India and Pakistan. It is made with lamb, yogurt, fried onions, and potatoes, and fewer tomatoes compared to Sindhi biryani. Memoni biryani also uses less food colouring compared to other biryanis, allowing the rich colours of the various meats, rice, and vegetables to blend without too much of the orange colouring.

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Dindigul Biryani: The Dindigul town of Tamil Nadu is noted for its biryani, which uses a little curd and lemon juice to get a tangy taste.

The Bohri biryani, prepared by the Bohris is flavoured with a lot of tomatoes. It is very popular in Karachi.

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Kalyani Biryani: Kalyani biryani is a typical biryani from Hyderabad.[37] Also known as the ‘poor man’s’ Hyderabadi biryani, the Kalyani biryani is always made from small cubes of buffalo meat.

The meat is flavoured with ginger, garlic, turmeric, red chili, cumin, coriander powder, lots of onion and tomato. It is first cooked as a thick curry and then cooked along with rice. Then given dum (the Indian method of steaming in a covered pot).

The Kalyani biryani is supposed to have originated in the Bidar during the reign of the Kalyani Nawabs, who migrated to Hyderabad after one of the nawabs, Ghazanfur Jang married into the Asaf Jahi family. The Kalyani biryani was served by the Kalyani nawabs to all of their subjects who came from Bidar to Hyderabad and stayed or visited their devdi or noble mansion.

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I wish to try all the variations of Biryani in India. If I have missed any variation please let me know. I would like to include the same and try it as well. 🙂