The Cosmo Kitchen

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 cha

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

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