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Kewra is an Asian perfume. aromatic oil (kevda oil) and fragrant distillation. These are stimulant and antispasmodic and are used in headache and rheumatism. The flowers are also used to flavour food.
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How do you use kewra water?
Kewra water is an extract that is distilled from pandanus flowers. It is a transparent liquid, almost similar to rose water. Although pandanus trees grow almost everywhere in tropical Asia, kewra water is still mainly a Northern Indian flavouring that is not used anywhere else. In Western cooking, kewra water makes a fine alternative to the flower essences like rose or orange essence. It can be substituted with kewra essence, which is more concentrated.
What are some recipes that use coconut cream?
Smoothies. There isn't much else, I guess you could make ice creams or desserts, unless you want to drink it...
Give some dry fruits names?
Apricot dried Khubani Cantaloupe seed Kharbooza ke beej Charoli Chironji Dates Khajoor Dates Dry skin Chhuhara Coconut Narial Fig Anjeer Gooseberry Amla Peach Aadu Peanuts Moongphali Pine Nuts Chilgoza Pistachio Nuts Pista Pistachio Soft Chironji Prunes Munakka Raisins Kishmish Watermelon seed Tarbooj ke beej Walnuts Akhrot Rose Essence Gulab-Jal Screwpine Essence Kewra Vetiver Essence Khas
What is the best biryani in Delhi?
The attachment to the humble potato that makes the Kolkata Biryani hailed as the best by Bengalis. You see, the biryani in Kolkata was brought here by the khansamas of Wajid Ali Shah, so basically it is an interpretation of the Awadhi Dum Biryani, in which the meat and rice are cooked separately, then combined in layers and cooked a bit more. The Bengali people were poor and they added in potatoes and eggs to bulk out their biryani (although they might have thrown in potatoes just 'cause they throw potatoes in everything- and I love it). What emerged was a subtle dish, which drew in people with its characteristic fragrance of meetha attar or kewra jol, with succulent pieces of meat, boiled eggs and wait-for-it...the caramelised chunks of potato.
How do you make hyderabadi potli masala at home?
Masala is a mixture of various condiments and spices that are used to flavor or marinate food in Indian cuisine. It is a word from the Hindi language. It is now a much used word having survived time. Potli is a small made of muslin or any material. It can even be your money purse tied to your waist. Polti masala is the Indian version of the bouquet garni which unlike the bouquet garni is tied in a muslin bag and introduced into the cooking process at the needed time. The essence of any marinade is to flavor food. Non-fussy cooking employs spices and condiments in their naked or direct state, however gourmet cooking in India feature s the need for subtle and sublime flavors to tease and tantalise the senses. This is where potli masala comes in. Aromatic herbs and spices are carefully chosen by chefs and then wrapped in a muslin bag and tied. This is then introduced into the broth or saute at the right time to add its flavor. Some the various whole aromatics used are: Cinnamon, Clove, Saffron, Whole Black Pepper, Green Cardamom, Bay leaves, Nutmeg, Mace, All spice, Betel Nut Root, Vetevier Root among other aromatic rare herbs or stems. Other ingredients like Lotus Seeds, Pandanus Water (Kewra Jal) may also be used. Thickening agents like wheat seeds are used as well. Some hakim shops in hyderabad sell various kinds of rare herbs and perfumes that can be used in food perparation. Some cooks tend to go overboard and probably try to dazzle people by claiming that they use upto 15-20 difference spices or flavoring to create a taste. You can test and try what works for you make your own potli masala. --Untamed Spirit
How do you say happy birthday in Ibibio?
200 gms: Refined flour1-2 nos. Eggs1 tbsp: Fresh Basil (finely chopped)1 tbsp: Five Spice powderTo taste: Salt1 tbsp: Sesame oil1 nos. Red Bell Pepper (cut into juliennes)4 nos. Spring Onion (finely sliced)1 tbsp: Szechwan paste1 tsp: Ramdev Black Pepper powderMethod1. Combine flour, egg, basil, five spice powder and salt and knead to a semi-stiff smooth dough.2. Roll into a sheet using pasta machine and then into noodles.3. Cook them into salted water.4. Heat oil in a wok, add red bell pepper and spring onion and stir fry quickly on a high flame.5. Add Szechwan sauce and toss well6. Then add cooked noodles and season accordingly.7. Roll noodles with fork then place into a bowl and garnish with red pepper and fresh basil.Page: 1 of 4Chicken Brinjal Surprise with Tomato Red Curry and Potato ChipsIngredientsFor Chicken Tangri4 nos. Chicken Leg pieces1 ½ cup Amul Curd (hung)1 tsp Ramdev Red Chilli powder1 tsp Ramdev Turmeric powder1 tsp Ramdev Garam Masala powder3 nos. Green Chillies (finely chopped)1 tbsp Ginger-garlic paste1 tsp Cumin seedsTo taste Salt2 tbsp Besan (dry roasted)For frying Fortune Refined OilFor Chicken Brinjal Surprise4 nos. Large Brinjals (2 whole brushed with oil, 2 sliced thickly)2 tbsp Amul Butter3 nos. Onions (finely chopped)10-12 cloves Garlic (finely chopped)4 nos. Green Chillies (finely chopped)4 nos. Tomatoes (finely chopped)400 gm Boneless Chicken (cut into tiny dices)1 ½ tsp Ramdev Red Chilli powder1 tsp Ramdev Turmeric powder1 tsp Ramdev Amchur powderTo taste Salt150 gm Parmesan cheese (grated)2 pcs Amul Gouda Cheese150 gm Amul Mozzarella CheeseFor the Gravy6 nos. Tomatoes (diced)4 nos. Onions (diced)3 nos. Black Cardamom5 nos. Green Cardamom50 gm Cashew nuts4-5 nos. Whole Red Chillies (dried)2"piece Ginger10 cloves Garlic3-4 nos. Green chillies3 sprigs Basil leaves1 cup Tomato puree50 gm Amul Butter100 ml Amul CreamTo taste Salt4 sprigs Fresh Coriander (finely chopped)For Potato Chips2 nos. Potatoes (peeled and cut into paper thin slices)For frying Fortune Refined OilTo taste Salt1/4th tsp Ramdev Chaat MasalaMethodChicken Tangri1. Make cuts in the chicken leg and keep aside.2. Combine hung curd with red chilli powder, turmeric powder, garam masala powder, green chillies, ginger-garlic paste, cumin seeds, salt and besan. Mix well and rub into chicken. Leave aside for half an hour.3. Half hour later deep fry marinated chicken leg till golden and cooked. Remove and drain on absorbent paper.For Chicken Brinjal Surprise4. Roast brinjals on an open flame, peel and mash well. Keep aside.5. Heat 1 tbsp butter in a pan and add onions and garlic and sauté till golden. Add green chillies and tomatoes and cook for 5 minutes.6. Mix in chicken pieces, red chilli powder, turmeric powder, amchur powder and salt. Mix in mashed roasted brinjal, remove from flame and mix in parmesan.7. Sprinkle over sliced brinjals with salt and pepper. Heat 1 tbsp butter and sear the brinjals.8. Preheat oven to 100*C. Arrange seared brinjals on a baking tray and top with some chicken mixture. Top with 3 alternate layers of seared brinjals and chicken filling. Top with a slice of gouda cheese and some mozzarella and bake for 5 minutes.For Gravy9. For the gravy, combine tomatoes, onions, black and green cardamom, cashewnuts, both types of chillies, ginger, garlic and basil. Add 2 cups water and boil till ingredients are cooked. Puree the mixture in a blender and pass through a sieve.10. Heat butter in a pan and add prepared gravy mixture. Also mix in tomato puree, cream and salt and cook the gravy till it thickens and till tomato puree gets cooked.Potato Chips11. Heat oil in a kadhai and deep fry potato slices till golden and crisp. Remove, drain on absorbent paper and toss with salt and chaat masala while still hot. Remove and drain on absorbent paper.Assembling12. Spread tomato gravy on a serving plate, place fried chicken leg on it and drizzle over with more gravy. Place brinjal stack next to it and arrange potato chips around it.Barfi Gulkand recipe by Zebi ZubairIngredients1 cup Amul Paneer (grated)1 cup Khoya (grated)½ cup Tangerine pulpFor Gulkand4 tbsp Sugar1 cup Rose petals6 nos. Magai paan leaves (shredded)1 tbsp MarmaladeMethod1. Combine paneer and khoya and mix thoroughly. Mix in tangerine pulp, spread into a tray and refrigerate.2. Combine sugar with 1 cup water and rose petals and cook till it becomes like a jam. When thick, remove and cool. Mix in shredded paan leaves and keep aside.3. Cut set paneer mixture into even sized pieces, spread over with marmalade and top with prepared gulkand.Page: 3 of 4Benarsi Kemami Sivaiain recipe by Zebi ZubairIngredients• 1/2 kg Benarsi Siwai• 1 kg Khoya• 2 kg Sugar• 1/2 kg Pure ghee• 3 drops Kevra essence• 10 pieces Green cardamom• 1 piece Nutmeg• 100 g Makhana (chopped)• 1 piece Coconut whole (gari)• 100 g Cashewnut• 100 g Almond• 100 g Kishmish• 5 pieces Silver foil (chandi ka waraq)MethodIn a pan add ghee and roast the sewai till brown. Add sugar, water, khoya and milk to a pan and bring to a boil till you get a four string consistency. Shallow-fry the dry fruits in oil. Add the roasted sewai to the dry fruits and sugar syrup. Cook on a slow flame for five minutes. Remove from heat and then add kewra essence (3 drops) in the mix. Season with cardamom powder and zaifal powder, rest it for 4 minutes. Decorate with silver foil and fried dry fruits before serving.
