Wednesday, 29 September 2021

Jawaharlal Nehru

Jawaharlal Nehru  Hindi:  (About this soundlisten); 14 November 1889 – 27 May 1964) was a central figure in India during the middle-third of the 20th-century. He was a principal leader of the Indian independence movement in the 1930s and 1940s. Upon India's independence in 1947, Nehru served as the country's prime minister for 17 years. He promoted parliamentary democracy, secularism, and science and technology during the 1950s, powerfully influencing India's arc as a modern nation. In international affairs, he steered India clear of the two blocks of the cold war. A widely admired author, his books written in prison, such as Letters from a Father to His Daughter (1929), An Autobiography (1936), and The Discovery of India (1946), were read around the world.

The son of Motilal Nehru, a prominent lawyer and Indian nationalist, Jawaharlal Nehru was educated in England—at Harrow School and Trinity College, Cambridge, and trained in the law at the Inner Temple, becoming a barrister. He returned to India, enrolled at the Allahabad High Court and soon began to take an interest in national politics, which eventually became a full-time occupation. A committed nationalist since his teenage years, he became a rising figure in Indian politics during the upheavals of the 1910s. He became the prominent leader of the left-wing factions of the Indian National Congress during the 1920s, and eventually of the entire Congress, with the tacit approval of his mentor, Mahatma Gandhi. As Congress president in 1929, Nehru called for complete independence from the British Raj and instigated the Congress's decisive shift towards the left.

Saturday, 11 September 2021

Ukdiche Modak

 Modak  is an Indian sweet dumpling dish popular in many Indian states and cultures. According to Hindu belief, it is considered one of the favourite dishes of Lord Ganesha and is therefore used in prayers.  The sweet filling on the inside of a modak consists of freshly grated coconut and jaggery, while the outer soft shell is made from rice flour or wheat flour mixed with khava or maida flour.There are two types of Modak, fried and steamed. The steamed version (called ukdiche modak)is often eaten hot with ghee.

Name variations

Modak offered to Lord Ganesh It is called modak  in Marathi, Konkani and Gujarati; modhaka in Kannada; modhakam or kozhakkattai in Tamil and Malayalam; and kudumu or "madhaka" in Telugu.


Modak is considered to be the favourite sweet of the Hindu deity, Ganesha. From it he gets the moniker modakapriya (one who likes modak) in Sanskrit.The word modak means "small part of Bliss" and it symbolises Spiritual Knowledge.During Ganesh Chaturthi, the puja usually concludes with an offering of 21 or 101 modaks to Ganesha.Modaks made with rice flour shells are often preferred for this purpose, although wheat shell versions are also used. Local businesses outside Ganesh Temples across India usually sell pre-packed/ready-made versions of Modaks.


In Japan, a sweet similar to modak and known locally as kangidan  is offered to god Kangiten, the Japanese version of Lord Ganesha. Kangidans are made from curds, honey, and red bean paste. They are wrapped in kneaded dough made from parched flour and shaped like a bun before they are deep fried.

Saturday, 28 August 2021

Seekh kebab


Seekh kebab is a type of kebab, popular in South Asia, made with spiced minced or ground meat, usually lamb, beef, or chicken, formed into cylinders on skewers and grilled.  It is typically cooked on a mangal or barbecue, or in a tandoor. 


Seekh kebabs are soft and succulent, seasoned with various spices such as ginger, garlic, green chilli pepper, powdered chilli and garam masala, as well as lemon juice, cilantro and mint leaves. Sometimes extra fats are added to further enhance the flavor. Seekh kebabs are typically served with raita, salad, onion slices, lemon wedges or green chutney and eaten with naan breads or parathas. Now adays another method of cooking chicken seekh kabab on tawa or pan is getting popular in Pakistan. TSome popular seekh kebabs are tunde ke kabab, kakori kebab and gilafi seekh kebab. Vegetarian seekh kebabs popular in India are made with beans, carrots, potatoes, cauliflowers and green peas. his method is easy hassel free and convenient. To get smoky taste we steam with burning charcoal.

Friday, 27 August 2021


 Dhokla is a vegetarian culinary dish that is found mainly in the Indian state of Gujarat and parts of adjacent states.  It is made with a fermented batter derived from lentils like Chickpea, Pigeon pea and Urad and rice.  Dhokla can be eaten for breakfast, as a main course, as a side dish, or as a snack. Dhokla is very similar to Khaman, however Dhokla is made of batter derived from mixture of rice and mixed split lentils like Chickpea, Pigeon pea and Urad whereas Khaman is typically made from Chickpeas gram and looks yellow in color. Khaman has become widely popular outside Gujarat but is misunderstood or incorrectly known as Dhokla.


Rice and split chickpeas (chana dal), in a particular ratio (to achieve the desired texture and taste) are soaked overnight. The mixture is ground, and the paste is fermented for four to five hours or overnight. This is spiced by adding chili pepper, Coriander, ginger and baking sodaThe fermented batter is then steamed for about 15 minutes on a flat dish and cut into pieces. These chopped pieces are seasoned in hot oil with mustard seeds. Asafoetida and chopped green chillies can also be fried and, sometimes, an equal amount of water. The pieces are then removed from dish. Sometimes it is also fried in hot oil with cumin seeds.It is usually served with deep fried chillies and chutney made from coriander. It is garnished with coriander and often with grated coconut.Another method is to steam the fermented batter for 10 to 15 minutes on plates placed inside a container that does not allow steam to escape. To avoid steam water falling on the batter during preparation, a cloth may be placed inside the container. The plates are not directly placed on the base, or the batter will burn, so a small stand is used. When the batter is steamed properly, the plates are taken out of the container and then served with raw oil poured over the dhokla, or used as dip. Other ingredients like curd, tomato sauce, garlic paste, or coriander paste may be used in serving, however none of these are traditionally eaten with dhokla.  Besides using raw oil, in some preparations Rai seeds (brown mustard seeds) are fried in oil along with curry leaves, this fried spices and oil is then poured over the Dhokla.

Wednesday, 25 August 2021

Chole bhature

 is a food dish popular in the Northern areas of the Indian subcontinent. It is a combination of chana masala (spicy white chickpeas) and bhatura/puri, a fried bread made from maida. Although it is known as a typical Punjabi dish,  there are varied claims around the origin of dish.Chole bhature is often eaten as a breakfast dish, sometimes accompanied with lassi. It can also be street food or a complete meal and may be accompanied with onions, pickled carrots, green chutney or achaar.



Chole is prepared by cooking chickpeas and adding spices such as cumin, coriander seeds, turmeric powder, and chili powder. Onion, garlic, and ginger are also added for additional flavor. Bhature is prepared by combining flour, salt, and oil, and kneading the dough. The dough is rolled out into circles and deep-fried until the bhature puff up.


 are a type of savoury rice cake, originating from the Indian subcontinent, popular as breakfast foods in Southern India and in Sri Lanka. The cakes are made by steaming a batterconsisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolised by the body.Idli has several variations, including rava idli, which is made from semolina. Regional variants include sanna of Konkan.


A precursor of the modern idli is mentioned in several ancient Indian works. Vaddaradhane, a 920 CE Kannada language work by Shivakotiacharya mentions "iddalige", prepared only from a black gram batter. Chavundaraya II, the author of the earliest available Kannada encyclopedia, Lokopakara (c. 1025 CE), describes the preparation of this food by soaking black gram in buttermilk, ground to a fine paste, and mixed with the clear water of curd and spices. The Western Chalukya king and scholar Someshwara III, reigning in the area now called Karnataka, included an idli recipe in his encyclopedia, Manasollasa (1130 CE). This Sanskrit-language work descrbeing 'light, like coins of high value', which is not suggestive of a rice base.  The food prepared using this recipe is now called uddina idli in Karnataka.

ibes the food as iarikā. In Karnataka, the Idli in 1235 CE is described as The recipe mentioned in these ancient Indian works leaves out three key aspects of the modern idli recipe: the use of rice (not just black gram), the long fermentation of the mix, and the steaming for fluffiness.


Monday, 23 August 2021

Medu vada

                                      Medhu Vada

soft vada') is a South Indian fritter made from Vigna mungo (black lentil or urad dal). It is usually made in a doughnut shape, with a crispy exterior and soft interior.  A popular food item in South Indian and Sri Lankan Tamil cuisines, it is generally eaten as a breakfast or a snack.





"Medu" is the Kannada and Tamil word for "soft"; "medu vada" thus literally means "soft fritter". The dish is often mentioned simply as "vada" on menus. uddina vade (Kannada),
urad vada, medhu vadai, ulundu vadai (Tamil), garelu (Telugu), uzhunnu vada (Malayalam) Other names for the dish include batuk (Nepali),





According to Vir Sanghvi, the origin of medu vada can be traced with "some certainty" to the Maddur town in present-day Karnataka. The dish was made popular outside South India by
Udupi restaurateurs of Mumbai.

Jawaharlal Nehru

Jawaharlal Nehru  Hindi:  (About this soundlisten); 14 November 1889 – 27 May 1964) was a central figure in India during the middle-third of...