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Posted by Food and Streets by Sadaf on November 9, 2016February 20, 2017

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Malvani Kheema Malvani cuisine can be traced back to Malvan, a scenic town of the Sindhudurg district on the west coast of Maharashtra. Bound by the majestic Sahyadri Mountains and the Arabian Sea Malvani Cuisine, a predominantly non-vegetarian; and independent cuisine, which often overlaps Maharashtrian and Goan cuisine. What I like and enjoy the most about Malvani cuisine is the usage of fresh grounded (or hand-pounded) masala. The other spices include the use of dried mango powder, all spices (also known as Garam Masala) and ‘kokum’. Malvani cuisine also uses coconut liberally in various forms such as grated, dry grated, fried, coconut paste and coconut milk. This kheema preparation also has dry and fresh coconut in the paste and grated format and Malvani masala which is so simple to make in your kitchen (never get the packed masala from the market, instead make some effort, take some time out and grind your masala). To make kheema, my advice would be to get hand minced lean meat and add some extra animal fat, never go for machine minced simply because you want a nice bite and flavour of the meat. #Foodandstreets #Malvani #Maharashtra #Mutton #Mincedmeat #meat #indianfood #food #foodie #foodporn #foodphotography #foodblogger #instafood #foodstagram #india #foodlover #yummy #foodgasm #foodies #indian #indianfoodbloggers #delicious #indiancuisine #desifood #foodtalkindia #foodiesofinstagram #mumbai

"No matter how many great and wonderful things there are in life, the best thing ever is bread and jaggery." — Sukumar Ray, writer and poet. Gur (jaggery) has many varieties in India coming from either sugarcane or date palm. For me, however, date palm jaggery brings back the childhood memory. Abbi often used to go to Calcutta for his office work and always bring back gur and mishti doi. This tradition still exists in our family, anyone going to Calcutta or coming, we always have to demand these two specialties of the Sweet Land. . . The English name jaggery comes from the Portuguese word 'jagara' but it is highly believed that Ayurvedic medicine have been using it for 3,000 years. Colleen Taylor Sen, author of the recent Feasts And Fasts: A History Of Food In India. “Early Sanskrit literature, starting with the Vedas, has many references to ikshu (sugar cane) and Kautilya in his Arthashastra (around 300 BC) notes a wide range of sugar-cane products, including gur, phanita (thickened juice, now called rab), khand (sugar crystals), matsyandika (larger or whiter sugar crystals) and sharkara." The texture and flavour of gur is very distinct often described as “warm and smoky". . . Bengali love is on a different level so much so that now you can get date palm jaggery or Nolen Gur in a tube (like ketchup and mayonnaise). The West Bengal government has started 'Biswa Bangla' which is making these gur available in liquid form and it even lasts longer. But the really flavour still lies in grabbing the real gur especially with someone who knows how to pick the gur. . . Kolkata in winters is full of new and seasonal desserts and of course nolen gur (translates in to New Jaggery). This winter special gur is used in so many ways from kheer to paysam, sandesh, rosogulla and even ice cream. . . #Foodandstreets #jaggery #Sweet #sweettooth #history #Stories #Story #calcutta #kolkata #westbengal #nolengur #Gur #winters #winter #Food #Foodhistory #kahani #sweettreats #date #palm #datepalm #Brown #Desi

India, land of surprises (in every way possible). Indian food ranges from bland to super spicy, from vegetarian to non-vegetarian and a few creative ways of cooking and presenting the dishes. . Beyond Dilli Riyasat, the amazing food that one can have has to be Bhopal, Hyderabad and Rampur. These places were and still are serving some of the most amazing and lip smacking dishes in the world. The cuisine of these riyasat are highly influenced Mughlai, Awadhi, Afghani, Lucknowi, but has a rich heritage and uniqueness of its own. . Indian khansamas are known for disguising the food and presenting the same ingredients in different forms and shapes. . Ande ka Halwa is one such recipe where eggs are cooked to make a delicious halwa (not scrambled egg, but halwa). I have learnt this dish from Ammi (my mother) and is the best-kept secret which comes out only in winters simply because it keeps you warm. (I wonder if there are summer special halwa, please comment below if you know). This is no doubt a royal recipe and in they mostly had dishes based on seasons, weather and improvised the dishes based on cities as well. I read an article where the the writer quoted Salma Husain (Salma aapa), and wrote, a sixth generation descendant of Wajid Ali Shah in Matiaburz told Husain, “Hum mausam ka haal sabzi se pehchaante the.” This was so true back in days but now with the globalised and advanced world, we have pretty much everything through out the year. . The recipe I followed comes from an 19th century cook book which even mentioned what animal milk you should be using. . The mention of this halwa is also in the magazine published in 1995, The India Magazine of Her People and Culture. . Major ingredient of this halwa are eggs (of course), full cream milk, cardamom, molasses (as per the book), and cashew and almond powder (this gives a body and texture). This has to be cooked on a slow flame to ensure that you are not making sweet scrambled egg. It took me 35-40 minutes to create this royal masterpiece. . . #Foodandstreets #history #eggs #Halwa #sweettooth #sweet #dessert #ghee #bhopal #rampur #foodie #food #foodphotography #dishes #madhyapradesh #Milk #cashew #winters #hot

Most of us in the small towns of the Northern States of India grew up drinking 'Shadi wali Coffee'. A desi boy in his Hawai Chappals mixing instant coffee powder, chocolate powder in a shiny steel mug full of milk and then boiling the whole mixture using the desi cappuccino machine mostly running on LPG. . . This was and still is coffee for many North Indians. Regular North Indian families also have a very unique habit of drinking coffee during winters or rather let me correct, coffee flavoured milk. I guess, they like drinking a warm beverage and hence sipping coffee makes sense but I wonder why they don't add enough coffee powder in the milk while boiling (also, I don't like instant coffee. It isn't real). . . Southern states of India is where they really drink coffee. Every house has a small or big coffee filter and the coffee concoction will always be ready in the kitchen. One family in Salem I met during my book writing expedition who had a very interesting coffee love. The ladies of the family would get up early in the morning, move towards the mandir but first put some coffee and water in the coffee filter, pray to the Lord, come back and mix coffee with hot milk, palm jaggery powder on the side, no sugar. . . Aayaa (Grandmother) of the family told me to mix 40% robusta with 40% of Arabica beans and 20% chicory to get a beautiful aromatic coffee flavour. However, she said you can reduce the chicory and increase the coffee beans. I don't like adding chicory and hence I used just the coffee beans. . . What is your fascinating coffee story? . PC: @jaamuni Also, do try @juggernautonl for amazing food 😀 . . #Foodandstreets #coffee #southindia #filtercoffee #coffeelover #coffeetime #Story #kahani #hot #beverage #filter #Strong #darkroast #culture #culturetrip #coffeecup #coffeeculture #India #southindianfood #robusta #arabicacoffee #Fresh #breakfast #morning #cuppa

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