Bana Banaya Khana

                                          I grew up eating Dal Bati. This is the festive menu we enjoy on festivals or on some special occasions. I am blessed with big fat family. I remember my mother used to make dal bati for 50-60 member.                        Dal bati is main course meal. Dal means lentils. And Bati means hard wheat rolls. Dal is prepared with combination of 6 - 7 dal with minimal ingredients. Or only tuvar dal is used. Combination of dal is prepaed with garlic, curry leaves, red chilli powder and asafoetida and it tastes spicy. Where as tuvar dal is prepared with tamarind pulp, curry leaves, garam masala, asafoetida, red chilli powder, and jaggry and it tastes tangy, sweet and spicy. Bati is prepared with coarse wheat flour. This bati is baked in Indian clay oven. Once bati are out of oven then it is break and submerged in ghee, let them soaked in for while. Dal bati is a messy food. When dal bati is served they take bati directly out of ghee and put

                                "Aloo ke paranthe double makkhan mar ke" this is how you order Aloo paratha. Being lean from teenage my mother always use to think I'm weak so she use to put extra potato stuffing and double extra freshly churned butter on piping hot parantha. My father use to feed me because he also wants me to eat that double extra butter. My parents still the same whenever I visit my father's house my mom & dad cook for me and feeds me even after two kids. This is the best part of my visits.                  Aloo means potato. This is potato stuffed flat bread. Boiled potato are seasoned with red chilli powder, black salt, kasuri methi (dried fenugreek leafs), garam masala, roasted cumin seeds, fresh lemon squeeze, and chopped onions, ciliantro. Then it is stuffed in wheat flour dough. ready stuffed paratha is roasted on iron griddle with spoon full of ghee (clarified butter) or oil. Aloo paratha is served with fresh curds or boondi r

                                  Dum  aloo is classic, easy and rich creamy, potato based gravy. This dish is from heaven of India Jammu & Kashmir. This dish part of traditional Kashmiri pandit cuisine. This dish is a part of celebrations. Weddings, house parties, are celebrated with this strong aromatic yet pleasing gravy.                    The preparation is easy but time consuming. Potatoes used in this gravy are small only. First potatoes are deep fried with skin on. Then gravy preparation part comes, gravy is been cooked slowly on an low flame, cashew paste, onion puree, tomato puree, ginger paste are cooked with aromatic and strong whole spices like, bay leaf, black cardamom, cinnamon stick, cloves, green cardamom, and dried  fenugreek  leaf and to make it rich and creamy yogurt is been added. At the end the greavy is transferd to earthen pot or brass pot then pot and lid are sealed with wheat dough. Sealed pot with classic treasure in it are leave on a slow fla

           Everyone was giving two of us very weird look because at a very beautiful and cheap shopping place instead of shopping me and my friend were hoping on the food stalls on my collage trip to Rajasthan. But when we found a man who had fix a huge brass pot to his bicycle and was roasting some kind of flat bread, we couldn't hold ourselves. I remember we had 6 plates of chole Kulche. I bought 2 plates and forcefully tell everyone to have it. That night we reached our hotel 2 hours late because after having a bite everyone was busy enjoying this simple yet flavourful street food.                     Chole kulche is most popular breakfast or snack dish in Northern India. Especially in Delhi and Punjab. It is so heavy that this can be a meal as well. You will not find those hot beauty out of north India.           Kulcha is a type of leavened bread eaten in India and Pakistan, made from maida (All purpose flour). It is particularly popular in India and Pakistan, and is us