The Cosmo Kitchen

Chicken Dum Biryani Biryani needs no introduction, at least not in the Indian subcontinent and even in few parts of the central and western Asia. It’s an evergreen and classical dish and an all time favorite of most. It is said to have been brought to India by the Mughals. Several folklore and tales exist about Biryani. As per the most researched one, it is said to be the war diet of the Mughal army. This extraordinary and exotic dish perhaps then entered the kitchen of the Nizams and Nawabs and was popularized throughout the country. Today, including the several local and hyper local variations, about 30 types of Biryani exist.  A perfect Biryani calls for a meticulous cooking of meat, rice and spices. Meat is cooked between layers of rice, with specific spices in a sealed pot with the ‘Dum Pukht’ technique of cooking or cooking in its own steam. The meat varies from chicken, goat, lamb, pork and beef to even fish and prawns or even eggs. No matter, which style

Peanut butter Yes, its home made with real peanuts, and guess what? In just 10 minutes! Yeah right in 10 minutes and just 3 ingredients and may be a bit of patience, since you would need to stop your food processor or blender a few times to scrape out the sides and turn on again. Peanuts are rich in proteins, fiber and have healthy fats and natural sugar. And if it’s homemade then even batter. It kind of feels magical, to watch these lovely whole peanuts, transform into, crumbly, grainy, and then creamy peanut butter. I am already drooling and crushing over this jar of liquid gold, which is so creamy with the perfect sweetness and melt in mouth consistency. You would be surprised, how easy it is to make! Ingredients: 2 cups Roasted Peanuts A pinch of Salt 1 tablespoon of honey Instructions: In a blender jar, place the peanuts and a pinch of salt. Turn on the food processor or blender and let it run for 2-3 minutes. You will see the peanuts go

Homemade Pita bread (Whole Wheat) Pita Bread is a staple Middle Eastern round flat bread, also common in the Mediterranean region and the neighboring countries. In Arabic, it has other names like Kuboos , khuobz, khobez or khubooz . It is a versatile bread that can be eaten in a variety of ways, with kebabs, salads, falafels, and many more options. According to Wikipedia, the pita likely originated within the communities located west of the Mediterranean Sea. Farmers and desert dwellers alike appear to have enjoyed some form of pita bread. It was known to be carried by traders who traveled across the Arabian and Sahara desert. The first pitas would have been a dough made of flour and water that was left out to absorb the natural yeasts present in the surrounding environment. The yeast spores allowed the bread to rise. As time went on, it is believed that brewer’s yeast was added to the dough to encourage the bread to rise more quickly. The round loaves were than cook

Falafel with Hummus (Non deep Fried) Falafel or Falāfil  in Arabic is typically a Middle Eastern food, commonly served with Hummus and pita bread. It is a traditional food and is common throughout the Middle East but also famous in the west.   It is a deep fried ball or patty made with ground chick peas or Garbanzo beans along with some herbs and spices. Hummus is a dip that is served along with the falafels. Hummus is also made with chick peas, boiled and blended with tahini paste and some spices. Chick peas have great nutritional value, as they are rich in proteins, vitamins and are high in fibre. Falafels made with chick peas is fast catching up in the west as a replacement to meat and is a great option for the vegetarians and vegans as a rich source of protein.  In India, it is not a usual dish in the menu of multi cuisine restaurants. One has to go to a Middle Eastern  specialty  restaurant where it is served as a snack as well as a full meal along with pickled

Daab Chingri – Prawns cooked in tender coconut shell Daab Chingri is a unique and delectable recipe of Bengali cuisine. ‘Daab’ aka tender coconut and prawns are the main ingredients. Jumbo or King prawns are cooked in tender coconut along with the tender meat of the coconut. This recipe is not a very commonly prepared one, though it is popular in the urban kitchens and restaurants. According to Wikipedia, it is made during festivities, especially during the Bengali New Year or ‘Pohela Boisakh’ but I hadn’t heard or read about it anywhere until I saw it in the menu of an urban restaurant. I first tried this recipe in a down town restaurant during my stay in Kolkata. The delicate and melt in mouth taste filled me with a sense of awe. I tried recreating it at home and after trying for a few times, I finally got to the closest taste of my liking. It is a mildly spiced recipe and is a great accompaniment with steamed rice or any bread of your choice. How to

Chhena Poda/ Baked Cottage cheese cake Chhena Poda is a traditional dessert from the state of Odisha. As the name suggests, chhena means cottage cheese and poda means roasted. It is made out of freshly prepared cottage cheese and baked to perfection with sugar, semolina cardamom powder. The flavor predominantly comes from the caramelization of sugar.  It is said to have originated from the Nayagarh town of Odisha. And over the years, it got slowly popular across the state. The simplicity and ease by which this recipe is made and yet has bountiful of flavors, makes this dessert so special and popular. Traditionally it is made on a layer of Sal leaves which gives the dessert a distinct flavor. However it can also be made without the leaves in a baking tin or pan. This   delectable dessert is loved by all and is usually prepared during festivals and auspicious occasions. It is also  Lord  Jagganath's favorite. Hence it is among the "Chappan Bhog" off