Deglazing the Pan

Peanut Satay Ramen. Yet another piping hot bowl of Ramen, a Thai one this time though. This bowl of ramen has a creamy, perfectly thick texture to it. The nutty flavor from the peanuts is not at all overpowering but heavenly. It definitely tastes Thai enough to make you feel you cooked something authentic. The spice from the chili-infused oil gives that extra oomph to this bowl of noodle soup. The broth is simmered with vegetables to get an amazing blend of flavors. Traditionally made with pork or any other meat and chicken stock, this is a vegetarian yet equally amazing recipe for Peanut Satay Ramen.  Ramen is amazing, full of flavors, and a very inspiring type of food. The art of making a good enough bowl of Ramen requires love and dedication. Some also think it has a very strict set of rules. The only thing strict about ramen is getting all the components well blended with each other, the noodles, the broth, the flavorings, the toppings all these components when well com

Katori Chaat is an amazing, lip smacking snack recipe that will leave you mind blown! It has the perfect combination of wonderful textures and flavours. From crispy edible "katoris" to soft potato- chana filling and tangy, sweet tamarind chutney to spicy, "chatpati" green chutney along with other spices, this dish a like flavour explosion in your mouth. The only time consuming part for this dish is making the katoris, but guess what they have great shelf life and hence can be made at once and used multiple times to make this fantastic recipe. It's fun too! The whole process of making your own katoris and having them in the end. It gives a sense of excitement and satisfaction. Do give it a try and leave comments down below. Share if you like the recipe! PREP TIME: 30 minutes   COOK TIME:      30 minutes SERVES:  2-4  Level : Medium Cuisine :  Indian Course :  Snacks Recipe Notes:  Be careful while frying the katoris, it might seem difficult in the beg

Béchamel sauce, also known as white sauce, is a sauce originated between France and Italy made from a white roux (All-purpose Flour Paste) and milk. It has a wonderfully creamy texture and has depth of flavors. It is one of the most versatile kind of Italian sauces. There are so many variations for the same as well. It is also known as the mother of Italian Sauces. This recipe has a little different touch of mine. Trust me it is an amazing sauce and compliments your pasta really well. It can be used to make cheese burst pizza, Au Gratin (Baked veg), and many more dishes that call for Bechamel or White Sauce. With perfect consistency, you can win a trip to Italy. It is so creamy and wonderful, you will indulge in it's flavors. Do give it a shot and let me know in the comment sections how it goes. PREP TIME: 5-10 minutes COOK TIME:  20-30 minutes    SERVES:   2-3  Level : Medium Cuisine : Italian Course : Sauces Recipe Notes: Make sure to whisk the sauce continuously to prevent any l

Khandvi, also known as Patuli, Dahivadi or Suralichi Vadi, is a savory snack in Maharashtrian cuisine as well as in Gujarati cuisine of India. It consists of yellowish, tightly rolled bite-sized pieces and is primarily made of gram flour and yogurt. The making process for this dish is very exciting and the results prove it's worth it. Not much time consuming but does require dedication. The intricate work is beautiful to look at, you wouldn't want to have it at first. Have it though, it's delicious. Give this recipe a try. PREP TIME: 5-10 minutes COOK TIME:  20-30 minutes SERVES:  4-5 people  Level : medium Cuisine : Indian (Gujarati) Course : Starters Recipe Notes: Make sure after the batter is cooked, you work fast to spread it evenly on the plates. Tags ·  Veg   Cuisine Veg Ingredients For Khandvi FOR KHANDVI:- Gram flour (besan) 1 cup Curd 1 cup Water 2 cups Green chilli paste 1 tsp Ginger paste 1 tsp Asafoetida 1/2 tsp Turmeric powder 1/2 tsp Salt as per ta

Chilli Garlic Paratha. Paratha's are a very famous and well eaten type of flatbread in India. It is made in so many different variations. From plain paratha to filling it with vegetable or meat stuffing, you name it and a Paratha is something that can be made out if it. It is a glorious invention for us Indians as it is such an amazing way of incorporating our "Roti and Sabzi"  into one single dish.  Mother's all over india like to stuff the prepared vegetables into parathas so that is easier to convince others to have them, because c'mon who can resist a paratha. Here I have a paratha, which resembles our very own favourite Garlic Bread. The ingredients are almost same, but the cooking technique is way easier and unique in its own way. Give it a try, you won't regret it. PREP TIME: 10-15 minutes COOK TIME:   5-10 minutes  Level : Medium Cuisine : Indian Course : Main Recipe Notes: Make sure to cook the paratha on a high flame. This is to ensure a

Indian Green Curry, just a fancy name to a 5 min "aamti" that is best for when you have no vegetables available at hand or want to cook something quick to go with your plain rice or Roti.  The preparation is quite similar to that of Thai green curry but a way simpler version. It tastes so amazing, it will be your quick fix to hassle free cooking in no time. With such less ingredients and not much time to spare, you can make an amazing bowl of curry for yourself. It has a versatile flavour that goes well with both Roti and Rice. This used to be my mom's special recipe that she prepared everytime I was in no mood of having anything else when I was younger. She just had to say the name and I was ready to have it anytime. Go ahead give it a try! PREP TIME: 5 minutes COOK TIME:   5 minutes   SERVES:  3-4  Level : Easy   Cuisine : Veg Course :   Main Recipe Notes: Make sure to make a fine paste and add water to thin it down before adding to the tempering. Tags ·  Ve

Biang Biang Noodles, traditionally called Biang Biang Mian is a traditional dish of Shaanxi Province from Northwestern China. Shaanxi cuisine is famous for its amazing noodle dishes. They are to die for. They are so tempting even to look at, you would want to try all of them.  “Biang” actually is an Onomatopoeia word describing the sound when the noodles smashing against the board (especially when smashing against stainless steel board). The word "Biang" is also the most difficult word to write. But, I bet to make them is not as hard. The satisfaction of making your own noodles, that too hand-pulled is a different kind of joy. Making noodles from scratch is fun and adds an element of satisfaction to your prepared meal.  I will put down a YouTube link for a better understanding of the process: Biang Biang Noodles  or for the whole science behind it and an amazing recipe in the end,  click here PREP TIME: 20-30 minutes COOK TIME:      15-20 minutes SERVES:  2-3  Level: Medium C