The Cosmo Kitchen

Butterfly Pea Flower Tea This spectacular cup of blue tea is not just visually delightful but also soothes the mind, body, and soul. Rich in anti-oxidants, it has stress-busting effects that rejuvenate the brain and keeps you energized all through the day. It  is also considered a holy flower and used in puja rituals.  Clitoria Ternatea,  Aparajita in Hindi,  commonly known as Asian pigeonwings, bluebellvine, blue pea, butterfly pea,  belongs to the Fabaceae family. Benefits: Zero in caffeine, beneficial for weight loss, effects of diabetes, eye health, heart health, has anti-aging properties, anti-inflammatory properties and acts effectively against stress, anxiety, and depression. How to brew: Add 5 to 6 crushed flowers to a cup of boiling hot water and cover. Let it stand for 3 to 4 minutes till the juices from the flowers get infused into the water. Strain and pour into a cup and enjoy!

Ras Bara 'Rasbara' or 'Rasbora' is a traditional dessert from the western region of Odisha and is savored during most festive occasions. Deep-fried balls of split yellow gram batter are dipped in sugar syrup and usually flavored with cardamom powder. It’s an uncomplicated recipe with few ingredients and very little effort. And yet it is delicious and one of my favorites’.   So, let's get started. Preparation time: 20 mins Cooking time: 30 mins Servings 6-8 persons Ingredients: 1 cup moong dal or split yellow gram (soaked in water for 5-6 hours) 1 cup sugar 1 ½ cups water A pinch of salt A pinch of baking soda ½ tsp cardamom powder Instructions: Heat water and sugar in a pot and prepare a thin syrup. Add cardamom powder and keep aside. Drain all the water from the soaked dal and transfer to a blender and blend into a smooth paste. Add 1 to 2 tbsp of water to adjust the consistency. Add a pinch of salt and baking soda and whisk it for about 15 mins in one ...

Brown Rice Risotto with Chicken and Mushroom Italian cuisine is not just about pasta and pizza, it's also about Risotto and Polenta. Well, Polenta I haven’t explored yet but wish to do that soon too.😊 Risotto is one of their staple dishes, just like paella for Spain or khichdi for us. It wouldn’t be wrong if I say, it's an Italian version of our very humble khichdi.   A simple one-pot meal with mild flavors but bountiful of taste. My style of cooking is often inspired however, I like to give it my own version and touch. I do like to explore new ingredients and bring out unique flavors but at the same time, I also vouch for local ingredients. Risotto has that creamier texture and is authentically made with Arborio, but since Arborio isn’t readily available in India, I experimented with the dish with brown rice, and well the taste and texture were pretty close and we enjoyed it thoroughly. Preparation time: 30 mins Cooking time: 30 mins Servings: 2-3 persons Ingredie...

Chicken Mughlai As I earlier mentioned in my blog, Shahi dishes emerged from the royal kitchens of Mughals and were strongly influenced by Persian and Turkish cuisine and culture. The complex cooking techniques with usage of rich and creamy sauces, elaborate spices, nuts and fruits gives Mughlai dishes a unique blend of aromas and flavours that is unparalleled and unmatched. One such classic recipe is the Chicken Mughlai which is not just delicious but also has unsurpassed flavours. The magic of fried onions, creamy cashew-almond paste and relatively simpler spices than other Mughlai dishes, this dish is unique in its own way. I have tried to keep it as simple as possible with lesser ingredients and simple spices available at home.             Preparation time: 30 mins Cooking time: 30 mins Servings: 2-3 persons Ingredients: 500 gms chicken 1 cup thick curd 1 large onion sliced 1 tbsp ginger garlic paste 8-9 almonds 8-9 cashews 1 tbsp oil 2 tb...

  Paneer Shahi Chaman My experiments with paneer don’t seem to end ever, because of the enormous love for it and also because it is my son’s all-time favourite. He would choose paneer over anything I bet! On our recent visit to a downtown restaurant, as usual, he ordered his favourite pick, that is paneer. Bored with the usual buttery, spicy flavours, this time he chose the subtle ‘Paneer Chaman’. Since he loved it to the core, I knew what was coming up next. Yes, precisely! The challenge of recreating it at home. While relishing every bite, I was also into absorbing each flavour in my mind because I knew the challenging part coming up 😀 😊 The following weekend, I tried and I was rated 10/10 by my biggest food critic! Mission accomplished! 😁 So here, I am sharing the recipe with you all. Hope you will like it too! Preparation time: 30 mins Cooking time: 15 mins Servings: 2-3 persons Ingredients: 250 gms paneer 1 large onion, chopped 8-10 split cashews 8-10 almonds...

Mawa Gulab Jamun If a dessert was to be crowned as the king it certainly has to be the Gulab Jamun. This piece of heaven that simply melts in the mouth is almost every Indian Mithai lover’s favorite. I am generally good at everyday cooking but when it comes to making traditional Indian desserts, it just daunts me to no end. However, I am always keen on learning and mastering the art of making traditional sweets. Gulab Jamuns are my favorite, and I usually make them with the gulab jamun mixes available in stores. Although they too are tasty and melt in mouth but still nowhere close to the Mawa Gulab Jamuns. At my in-laws place, mawa gulab jamuns are a hit. And they are made in almost all special occasions. This recipe of mawa gulab jamun, I learned from my father in law who I would say is a pro in making them. During my recent visit to my in-law's place, I learned the process, which looked effortless and with very few ingredients. The only effort is kneading the dough with maw...

Tandoori Gobi (Baked Cauliflower) As the temperature drops with the rain showers, tandoori dishes is what comes to our mind. Rains and tandoori are like made for each other. I have made tandoori chicken and tandoori paneer tikka several times but never tried it with cauliflower. But these organic baby cauliflowers that I bought from my weekend buy, tempted me to try out this delicious recipe. I tried this recipe for the very first time, and it turned out pretty good. I made a few changes to the actual tandoori gobi recipe with my own tips and tricks since I cooked this in the oven and I knew unlike the high temperature of the professional restaurant kitchen my oven’s temperature will not be enough for the desired results. Nevertheless, the taste and texture of the cauliflower was pretty close to the ones we eat at restaurants. I used baby cauliflowers, however, the usual sized cauliflower cut into florets is also perfectly fine to make this recipe. So, let's get started! Prepar...

Puran Poli Puran poli is typically a Maharashtrian delicacy but is also made in different states with slight variations. It’s a sweet lentil filled flatbread which is usually prepared during festive occasions but is also made otherwise. In Andhra and Telangana region, it is called Bobbatlu in Telugu and is savored as a dessert. It is called  Boli in Malayalam and Tamil, Holige, Obbattu or Ubbatti in Kannada. Though it has different names, it is more or less the same. It is usually made with refined flour but tastes equally good with whole wheat flour and is a healthier option too. Preparation time: 3 hours Cooking time: 20 mins Servings: 2-3 persons Ingredients: For the Puran (filling) 1 cups chana dal 3/4 cup jaggery 2 tsp ghee ½ tsp fennel powder ½ tsp cardamom powder ¼ tsp nutmeg powder A pinch of salt For the Poli (outer covering) 2 cups whole wheat flour ½ cup ghee Salt to taste Water as required for kneading dough Instructions: Wash the...

Shahi Paneer – Cottage cheese served in a rich tomato-based gravy (without Onion Garlic) Shahi dishes originated from the royal kitchens of the Mughals and were generally made of meat. The modern-day Paneer was also introduced to North India, by the Persians and Afghans, gradually it popularized in the rest of the country. According to Vedic literature, a form of paneer was known to the Aryans too which was made from the curdling of milk. However, it was considered taboo to curdle milk due to the high reverence they had for the animal it is produced from. Paneer dishes are very popular in Indian restaurants and kitchens and are a delight for many especially vegetarians. The taste and texture of paneer is such that it blends with any gravy, salad or can be eaten as it is. It’s also a rich source of proteins. Of all paneer dishes, Shahi paneer holds an important place in the menu of restaurants and graces occasions like weddings, parties, and even prepared at home. And as the name su...

  Prawn Biryani Biryanis are versatile and can be prepared with any kind of meat, fish, prawns or eggs. Vegetarians make veg biryani too with vegetables; however, meat lovers do not consider the vegetarian version as authentic biryani. Well, that’s quite a controversial topic and I’m not going to get into it now. 😊 Weekends in our home are usually reserved for biryanis, since they are an elaborate affair. But this variation with prawns is not very complicated and an easy fix for a quick one pot meal. A few days back I had posted the classic Chicken Dum Biryani recipe. This is just another variation with prawns. I have made using jeera rice and in an earthen pot for the earthy flavors that it gives. It can be made with basmati or aromatic rice too.   Preparation time: 30 mins Cooking time: 50 mins Servings: 2-3 persons   Ingredients: 400 gms prawns (peeled and deveined) 1 ½ cups rice 2 large onions thinly sliced 3 slit green chilies ½ cup curd 1 tbsp ginge...

‘Dahi Maccha Besara'-Fish cooked in curd & Mustard based gravy ‘Dahi Maccha Besara' is a signature dish of Odiya Non-Vegetarian cuisine and also my most favorite fish preparation. Usually, fresh water or river water fish is used to prepare this dish. It is a quick recipe with no complicated spices. ‘Besara’ typically refers to mustard, cumin and poppy seeds based gravy, and is one of the most popular and typical preparation style of Odiya cuisine. Not just fish but also vegetables can be cooked in ‘Besara’. Having lived in coastal areas, my love for sea food and fish is immense and natural. While, sea fishes have a distinct briny and more fuller taste, river or lake water fishes have a milder taste and have their own natural sweetness. Sea fishes have larger bones and are easier to debone, while river fishes have smaller bones. However, both types of fishes are rich in proteins and low in fat, and are a healthier option over other types of meat. Dahi Maccha i...