The Cosmo Kitchen

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 tbsp ghee 1 tsp cumin powder 1

  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 1 t

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 ginger garlic paste

‘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

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