Colors of 100+ Recipes and a different version of Boneless Mutton Biryani

A collection of 100 plus recipes surprises me – why? because it wasn’t my game. Those who are linked to me since my life journey are cognizant of the gospel that cooking food was miles away and I never had this avidity for cooking. Fortunately, growing up in a highly-educated family where the pack is filled with engineers, my pre wedded life was centric mainly with academic work. When I look back, instead I had not even picked up the glass of water nor I knew how to make breakfast. I could best do is sit and hog happily, but I never considered myself cooking. Mama and Papa would encourage us to excel in medical or computer field and it was constant throughout my career process until I got married.

Tea-Time Snack – Golden Stuffed Chilies

Indian food illuminates its culture through its appearance partnering with its taste and smell. When you look at its color, you’ll largely notice ruby tone richness in curries, rice variants, barbeque or anything that is being served. If in case, the food misses the hint of redness – it is even out by the addition of green chilies in the form of a paste or uncut. Red or green pepper has always been the hero of all flavoring in Indian viands. Nothing goes out humdrum with the addition of peppers as chilies add life to Indian food. We tend to concoct and intensify Italian or Chinese food recipes with our desi touch by adding extra spice to the original dish. We always consider to carry tabasco sauce in our purse to quell the shock of bland food being served elsewhere outside India!

Scrumptious Stuffed Okra / Bharela Bhinda

Vibrant Green Okra

Cooking is an art that involves time and forbearance for the perfect balance of excellence and taste. I was wondering, does anyone feel as infuriated as I do about the sequence of cooking a dish and uncover on a plate without touching its limitations. Even a tiny herb can't be settled for less, I find that when edibles are cooked together in a certain way it brings out the x-factor of its own. This thought reminds me of Ratatouille – who is one of those characters who won't hog anything without checking its parameters. Why should we deal with the beautiful nature of goodies with a flat taste when the same item can be transformed into a delectable dose of happiness? Food doesn't call for exceptional ingredients, even an ordinary spice can change the flavor if cooked in a right proportion and approach.