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While global cuisines have become a rage, there so many hidden facets of Indian cuisine we are yet to discover. It's time to hit the road and unravel the secrets hidden in traditional kitchens of India. Presenting The Great Indian Rasoi - an epic culinary journey across seven Indian states - with Chef Ranveer. On this trip, we will meet traditional rasoiyas, khansamas and chefs and enjoy recipes that have been carried across generations. From lassi made out of pedhas to chicken cooked underground, from pakoras made out of pumpkin flower petals to sabzi made from gulab jamun, you can savour stories of how these unusual recipes have evolved and continue to be enjoyed even today!
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SPECIAL RICE
RiceHeat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes. Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes. Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
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CHOLE BHATURE
sieve the maida/all purpose flour with baking soda and salt. add the sooji and sugar. ... add very little water, just about 1/2 tbsp and begin to knead. knead the dough, adding water as required. ... cover the dough with a wet napkin and keep aside for 2 hours. heat oil in a kadai or pan for deep frying.
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DUM ALOO
Dum Aloo is a popular recipe cooked throughout India.The Bengali version of alur dom has another interesting history,Heat oil and fry them until lightly golden. ... Make a fine paste of cashews, onions and tomatoes. Heat a pan with oil, and saute bay leaf and cardamom. ...
