grandma's girl

HISTORY OF PASTA: Typically, pasta is a noodle made from an unleavened dough of a durum wheat  flour  mixed with water or eggs and formed into sheets or various shapes, then cooked by boiling or baking. It can also be made with flour from other cereals or grains. [ citation needed ]  Pastas may be divided into two broad categories, dried ( pasta secca ) and fresh ( pasta fresca ). Most dried pasta is commercially produced via an extrusion process although it can be produced in most homes. Fresh pasta was traditionally produced by hand, sometimes with the aid of simple machines, [3]  but today many varieties of fresh pasta are also commercially produced by large-scale machines, and the products are widely available in supermarkets. Since the time of Cato, basic pasta dough has been made mostly of wheat flour or semolina, [4]  with durum wheat used predominantly in the South of Italy and soft wheat in the North. Regionally other grains have been used, including those from b

This is one of the dishes which remind me if my home and especially my maa's food as this was just like the way she makes at home. I was so happy while making it as i have memories attached to it. DAL (AMTI) PORTION: 50 Sl.no. Ingredients       Qty Units 1 MOONG DAL        1.5 kg 2 TOMATOES              500 gm 3 MUSTARD SEEDS.    25 gm 4 TURMERIC POWDER 5 gm 5 HING                         5 gm 6 GREEN CHILLI       60 gm 7 JEERA                       50 gm 8 CORIANDER LEAf.    10 gm 9 WATER                       4 lt 10 OIL                           250 ml 11 SALT                     50 gm  Method:      . Wash the dal and cook till soft. Take handi and heat oil add mustard seed  when they crackle add slit green chillies, curry leaves and chopped tomatoes  . When the tomatoes are tender add turmeric powder and  Add cooked dal, bring to boil, add salt and hing water.  Check the seasonings. Serve hot with rice.

Namaskar Food is our common ground, a universal experience. This is an amazing dish straight from every one's first beach destination i.e. Goa.This is one of the dishes which goans have as their usual meal. Portuguese influenced food. Prawn Pulao No of portion-04 S.NO INGREDIENTS QUANTITY UNIT 1 Prawns                     450 Gm 2 Rice                     500 gm 3 Ghee                     50 Ml 4 Onion(slice)             150 Gm 5 Cloves                        3 Gm 6 Cinnamon stick        3 Gm 7 Cardamom green.     3 Gm 8 Garlic paste.            30 Gm 9 Tomato chopped.   100 Gm 10 Green chillies        5 Gm 11 Turmeric pwd        3 Gm 12 Coconut milk     200 Ml 13 Salt                      To taste 14 Sugar                        3 Gm Method  Remove the heads and shells of the prawns; Boil these in 3 cups water for 10 minutes. Strain and extract 3 cups of stock, set aside  Devein the p

Bonjour!!!! In French  medieval cuisine , banquets were common among the  aristocracy . Multiple courses would be prepared, but served in a style called  service en confusion , or all at once. Food was generally eaten by hand, meats being sliced off in large pieces held between the thumb and two fingers. The sauces were highly seasoned and thick, and heavily flavored mustards were used. Pies were a common banquet item, with the crust serving primarily as a container, rather than as food itself, and it was not until the very end of the  Late Middle Ages  that the  shortcrust  pie was developed. This was something about french cuisine and on the contrary one of the famous dishes in french cuisine is fish delice with celery beurre blanc.  Fish delice with celery beurre blanc Buerre Blanc (4 serves) INGREDIENTS                                            QUANTITY Fish                                        600gm                         Shallots, choped finely       30gm  

Salut!! Nothing can be better than exotic veggies and dried fruits. I loved this soup because of its freshness and bright colour. This one is just mind blowing and spellbounding. Broccoli and almond soup PORTION 4 INGREDIENTS                                                QUANTITY Blanched almonds                                 50gm Butter                                                     20gm Onion, finely chopped                            30gm Garlic, finely minced                                  5gm Vegetable stock                                         1lit Broccoli                                                    500gm Salt and freshly ground white pepper, to taste Sour cream                                           20ml METHOD Toast the almonds in a small fry pan until they become fragrant and turn a little brown. Remove from pan and reserve. Don't let them burn or you'll have to throw them out and start over. Nobody wants the taste of burnt al

Namaskar🙏🙏 "I think that the invention of circle geometry started from Chole Bhature". Bhature are basically the round and deep fried pooris made up of refined flour and curd dough. These are rested for around one hour to 12 hours. In the olden days these breads were leavened by the wild yeast which is formed when the dough is kept outside for longer time in certain climate. This process is called as 'Khameer Uthna'. Chole is basically the chickpea preparation in which first the chickpeas are boiled alongwith teabags and then it is cooked alongwith masalas like fennel, cumin, coriander, red chilli powder and salt. these Chole are called as 'Pindi Chole'. There are two meanings where firstly it is come from a place in Pakistan called as Pindi Chole and secondly in Punjabi Pind is called as a village. Do try this mouthwatering Punjabi delicacy at home. Dish Name CHOLA BHATURA Qty Unit D