How to Prepare Chicken Tandoori

    Tandoori chicken is a dish mainstream in South Asia, Malaysia, Singapore and Indonesia comprising of cooked chicken arranged with yogurt and flavors. The name originates from the kind of barrel shaped earth stove, a tandoor, in which the dish is generally arranged.On the off chance that we ask anyone around the entire world about the most famous and well known  dish in the Indian cooking and in a flash you would hear the answer as Tandoori Chicken. Yes, that is correct, Tandoori chicken has made a typical stamp as one of the customary and colorful dishes of the Indian cooking.

   

   Tandoorichicken is an exceptionally famous Indian dish comprising of chicken marinated in a mixture of yogurt and flavors generally cooked in high temperatures in a tandoor (mud broiler) furthermore can be arranged on a customary grill flame broil. In current rendition of the formula, red shading is utilized to the dish.Among all the chicken recipes Tandoori chicken is one of the flavorful one.

    Tandoor cooked chicken really goes back to the Mughal peroid. This delicacy was a primary course of the gigantic Indian galas of that day. Different stories of its roots have emerged, for example, the one underneath where few say the account of its roots lies with a man named Kundan Lal Gujral, who ran a restaurant called Moti Mahal in Peshawar before the part of British India. Going for new formulas to keep his benefactors intrigued, Gujral took a stab at cooking chicken in tandoors (dirt stoves) utilized by local people until then to cook naan bread. The tandoors are ringer formed stoves, set into the earth and terminated with wood or charcoal coming to temperatures of around 480 degrees. Gujral had the capacity cook the delicate chickens in these broilers making them succulent inside and fresh outside.

   The popularity of Tandoori Chicken prompted numerous subsidiaries like Chicken Tikka (and in the long run the Indian dish promoted in Britain Chicken Tikka Masala), generally found in menus in Indian restaurants everywhere throughout the world.To make the delectable Tandoori chicken, clean the chicken altogether then utilizing a sharp blade cut cuts in the substance everywhere throughout the chicken to permit the marinade to infiltrate. Place the chicken in a non receptive vast, shallow dish.

    This chicken Tandoori can also served evening times as a starter,the name itself Tandoori chicken feels us yummy and mouthwatering,what not? Every chicken dish itself gives us good taste with famous recipes amazing aroma among all the Indian cuisine.Not only this Tandoori chicken,Tandoori can be cooked with different ingredients to get the aroma, which makes happy dish in anytimes and makes a happy day.

How to Prepare Biryani Recipes

  Do you know? There is a huge demand for Assam biryani recipes. Since it offers a delicious taste along with nutritious diet. Assam biryani recipe is also one of the Indian biryani recipes, as it was evolved from the Assam state in India. Coming to the details of Biryani, it is a mixed rice dish evolved from the Indian Subcontinent, which is made with spices, rice and meat or vegetables. There is another dish, Kampuri Biryani whose recipe is similar to most of the Indian biryani recipes. The origin of biryani is Hyderabad State, which was under the control of the Nizam’s dynasty in South India. It is traditionally associated with the Bengali cuisine of Bengal, Mughlai cuisine of Delhi and the Awadhi cuisine of Lucknow in South India. But traditionally, it is associated with the Hyderabadi cuisine. Coming to the facts, the word "biryani" was derived from the Persian language. There is one theory that it originated from the word "birinj", which is a Persian word for rice. There is another theory which describes "biryan" or "beriyan" actually refers to fry or roast. There are many theories stating that, it is brought by the Mughals to India, followed by a theory claiming the dish was known in South Asia before the arrival of Babur. Similarly the 16th century Mughal text Ain-i-Akbari also makes no distinction between biryanis and pulao. Next comes to pulao, it is another mixed rice dish popular in Indian cuisine. It was also mentioned in ancient Indian texts such as Yagnavalkya Smriti. However, opinions differ on the differences between pulao and biryani. 

  The Biryani has a stronger taste of curried rice due to a higher amount of spices, according to the British-era author Abdul Halim Sharar. While the terms are often applied arbitrarily, the biryani dish will be prepared to have two layers of rice with a layer of meat or vegetables in the middle, while the pulao is not layered. According to a famous chef, the rice and meat are cooked separately and then mixed before the dum cooking in pulao, where as the soaked rice is fried and then cooked with the meat and stronger spices in biryani. So we found the importance of biryani recipes such as Assam biryani recipes, Kampuri Biryani recipes which comes under Indian biryani recipes. 

How to Prepare Indian Biryani Recipes

  Do you know? Indian Biryani Recipes got much attention among the food lovers around the world. It is a mixed rice dish believed to evolve from the Indian Subcontinent. Indian Biryani is made with spices, rice and meat or vegetables as the important ingredients. It is categorized as vegetarian and non-vegetarian, basic variants of Indian Biryani based on the ingredients used. Similarly, there are many varieties of Indian Biryani based on recipe or cooking process and ingredients. Some of the important non-vegetarian Indian Biryani Recipes can be listed as mutton biryani, chicken biryani, beef biryani, pork biryani, egg biryani, shrimp biryani and fish biryani. The important vegetarian biryani dishes are daal biryani and soya biryani. Though the Indian Biryani Recipes are categorized based on recipe and ingredients, they can be classified based on region or culture. Important Indian Biryani Recipes based on region or cultures are Hyderabad Biryani and Calcutta biryani or Kolkata Biryani.

    Calcutta biryani is also known as Kolkata biryani. It has evolved from the Lucknow region in India. Initially it was prepared to have potatoes instead of meat as ingredients by the poor people of Kolkata, which became a specialty of Kolkata biryani.  The Kolkata biryani is much lighter on spices. One of the non-vegetarian dishes of Kolkata biryani is Kolkata mutton biryani, which became popular among the biryani lovers around the India and the world. Kolkata mutton biryani is prepared using nutmeg, cinnamon and mace along with cloves and cardamom in the yoghurt based marinade for the meat which is cooked separately from rice. The combination of spices used in Kolkata mutton biryani gives it a distinct flavour compared to other Biryani recipes. The rice is flavoured with rose water along with saffron to give it flavour and light yellowish colour.  We must be thankful to the publishers of lekhafoods.com, one of the top ten cooking websites of India to provide complete details of almost all varieties of Indian Biryani Recipes. What not, they provide step-by-step instructions with timing to add ingredients to prepare different varieties of biryani at home. I am sure; you will also get surprised after looking at the best Indian Biryani Recipes provided in lekhafoods.com, if you like to prepare different varieties of biryani at home.   

How to Prepare Pasta in Tomato Chilli Sauce Recipe

Pasta is a staple food of traditional Italian cuisine. This is eaten as a dominant portion in standard diet to get nutrients and sufficient energy to human body. We can observe most people living on a diet based on just small number of staples. Scientists developed different varieties of pasta dishes discovered for food lovers. Basically, it is a noodle made from unleavened dough of durum wheat flour mixed with water and formed into sheets or various shapes, which are cooked and served in any number of dishes. Pasta is also made with flour from other cereals or grains, and eggs may be used instead of water. Pastas may be divided into two broad categories, dried (pasta secca) and fresh (pasta fresca). Chicken eggs frequently dominate as the source of the liquid component in fresh pasta. Different procedures are followed to produce dry pasta, where as traditional pasta will be prepared by hand. Both dried and fresh pasta is produced in different shapes and varieties. It is called with different names in different regions around the world. Most common forms of pasta include long shapes, short shapes, tubes, flat shapes and sheets, miniature soup shapes, filled or stuffed and specialty or decorative shapes. Different varieties of pasta are preferred by the people of different regions spread around the world, due to rich content of nutrients and energy. Important pasta varieties include tomato chilli sauce mixed pasta. People interested to prepare pasta at home can get complete details of tomato chilli sauce mixed pasta recipes and mixed pasta salad recipes from the popular cooking websites on Internet. Similarly, salad is also one of the favourite foods of the people spread around the world. A salad is a dish consisting of small pieces of food mixed with a sauce. Since sauce is a liquid, cream or semi-solid food served on other foods. Salads can be prepared using a wide variety of foods including vegetables, fruits, and cooked meat, eggs, and grains. Garden salads use a base of leafy greens. The word salad often refers specifically to garden salads. Other types of salad include bean salad, tuna salad, fattoush, Greek salad, and somen salad. There are different varieties of salads that became popular among food lovers. One of the important salad varieties is tuna pasta salad which is a seafood salad. Seafood pasta salad lovers can refer the tuna pasta salad recipes to prepare it at their home.  

How to Make Mutton Pulao

 Do you know? There is huge demand for Mutton Pulao Rice Recipes, that too Goan Mutton Pulao Rice Recipes. Because the ingredients used and spicy ness of the dish. Before going to know more about Goan Mutton Pulao Rice Recipes. First of all we should know what is Pulao and Mutton Pulao and then Goan Mutton Pulao followed by Goan Mutton Pulao Rice and its recipe. Coming to Pulao, it is also known as Pilaf, polo, pollo, pilav, pilau, plov, polu and palaw in different regions around the world. Basically it is a dish in which rice is cooked in a seasoned broth.Similarly in some cases, the rice may also attain its brown color on stirring it with pieces of cooked onion, as well as a mix of spices. Depending on the local cuisine, it may also contain meat, vegetables, and fruits, especially dried fruits. Pulao and its similar dishes are common to Balkan, Middle Eastern, Caucasian, Central and South Asian, East African, Indian, Latin American and Caribbean cuisines. It is a staple food and a national dish in the countries like Afghan, Armenian, Azerbaijani, Balochi, Bukharan Jewish, Iranian, Pakistani, Swahili, in Kenyan and in Tanzanian as Zanzibari,Uzbek and Tajik cuisines. Coming to the etimology of pulao, the English term pilaf is borrowed directly from the Turkish pilav, which in turn comes from Persian pilāv, Hindi pulāv along with Pulaka from Sanskrit, which in turn, is probably of Dravidian origin. The English spelling of it is influenced by the Modern Greek pilafi, which comes from the Turkish word.

   There exist variations of the name in many languages, due to the vast spread of the dish around different parts of the world including polou, palov, pilau, polu, polaao (Bengali), pulao/pulav as in Hindi. Similarly Mutton Pulao. It is also a dish which is fairly common in North Indian and Pakistani cuisine that incorporates mutton into a rice pilaf. In detail, Lamb, hogget, and mutton are the words used in the countries of UK, India, South Africa, Canada, New Zealand and Australia. These are the terms for the meat of domestic sheep at different ages. A sheep in its first year is called as lamb and its meat is only called as lamb meat. Similarly the meat of a juvenile sheep older than one year is called as hogget. Outside North America this is also a term used to call the living animal. The meat of an adult sheep is actually called with the name, "mutton", a term only used for the meat and not for the living animals. In this dish the rice used is almost invariably Basmati or a close variant. There are subtle differences, apparent largely in the use of different set of spices, even though Mutton Pulao resembles Mutton Biryani in many respects. So, these things jointly led to create huge demand to Goan MuttonPulao Rice Recipe due to its specialty of spicy ness and aroma in India. There are different varieties of Goa Mutton Pulao Rice Recipes that became popular among other dishes in India. 

How to Prepare The Salad Recipes

    Pasta is by and large a straightforward dish, yet comes in huge mixed bags in light of the fact that it is an adaptable nourishment thing. Some pasta dishes are served as a first course in Italy in light of the fact that the segment sizes are little and straightforward. Pasta is additionally arranged in light snacks, for example, greens or expansive bit sizes for supper. It can be arranged by hand or nourishment processor and served hot or frosty. Pasta sauces fluctuate in taste, shading and surface. At the point when picking which kind of pasta and sauce to serve together, there is a general decide that must be watched. Basic sauces like pesto are perfect for long and dainty strands of pasta while tomato sauce joins well with thicker pastas. Thicker and chunkier sauces have the better capacity to stick onto the gaps and gives of the ax, tubular, contorted pastas. The degree of sauce to pasta differs as per taste also composition, however generally the sauce ought not be inordinate as the pasta itself must even now be tasted. The additional sauce left on the plate after the majority of the pasta is consumed is frequently cleaned up with a bit of bread.

     Pasta is a staple sustenance of conventional Italian food, with the first reference dating to 1154 in Sicily. It is additionally usually used to allude to the assortment of pasta dishes. Ordinarily, pasta is a noodle produced using an unleavened mixture of a durum wheat flour blended with water and framed into sheets or different shapes, then cooked and served in any number of dishes. It can be made with flour from different cereals or grains, and eggs may be utilized rather than water. Pastas may be isolated into two general classifications, dried (pasta secca) and new (pasta fresca). Chicken eggs regularly overwhelm as the wellspring of the fluid segment in new pasta.

    Arrabbiata sauce, or sugo all'arrabbiata in Italian, is a spicy sauce for pasta made from garlic, tomatoes, and red chili peppers cooked in olive oil. "Arrabbiata" literally means "angry" in Italian, and the name of the sauce is due to the heat of the chili peppers.

boiled pasta added and simmered with a spicy and yummy tomato based sauce flavoured with basil, garlic, oregano and spiced with some peppercorns powder. Pasta is one important ingredient synonymous with Italy and Italian food.

   It is a sort of noodle and a staple sustenance of the customary Italian food. Regularly, they are made with unleavened mixture from durum wheat flour blended with water also structured into different shapes. It can likewise be made with different flours from cereals or grains and eggs may be utilized rather than water. Comprehensively, pasta is isolated into two classifications, dried and the new. Both dried and new come in diverse shapes and sizes which incorporate long, short, tubes, level, sheet and beautifying shapes. Some basic sorts of pasta are macaroni, farfalle (resembles a necktie), fettuccine, fusilli (spirals) and so forth.

   Presently days, pasta has turned into a delicacy in every storeroom and a beyond any doubt flame kid pleaser solace sustenance. Children  affection consuming it amid nibble time or as light feast. A decent yummy, mouth-watering, delectable sauce makes the dish fiery and is a treat to the taste buds. Pasta sauces shift in taste, shading and surface. There is no resolute tenet in utilizing a specific sauce, so you can make a heavenly sauce of your preferring and taste to mix with the pasta. Cheddar is one of imperative fixing that is blended in the pasta that gives a decent velvety and rich taste. The proportion of sauce to pasta differs as per taste and composition, however customarily the sauce ought not be inordinate as the pasta itself must at present be tasted.

  There are an assortment of sauces that one can get ready for making the pasta sauce. The sauce and kind of pasta are normally coordinated in light of the consistency and simplicity of consuming. Customarily in northern Italy, they utilize less tomato sauce, garlic and herbs while in southern Italy the sauces are more mind boggling in varieties and are matched with crisp vegetables, olives, escapades or fish with tomato sauce.

    By and large the sauces are either cream or tomato based however tomatoes are said to be the key fixing in numerous pasta sauces and is staple fixing in Italian food. Marinara sauce is the customary tomato based pasta sauce made with diced tomatoes joined with finely slashed garlic, onions, red pepper pieces and other fixings stewed until they turn into a saucy consistency.

How to Prepare Vegetable Soup Recipes

      Here is an important update on an important liquid food which is a favorite food recipe 'Soup'. It is primarily a liquid food, generally served warm, but sometimes it may be served cool or cold depending upon the eating habits and interest of the person.Soup is made by combining ingredients such as meat and vegetables with stock, juice, water, or any other liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.Soups are classified into two main groups namely clear soups and thick soups based on tradition. Clear soups established by French can be classified as bouillon and consommé. Similarly thick soups are also classified depending upon the type of thickening agent used in the recipe. Most of the pure supes are vegetable soups thickened with starch, bisques are also made from purified shellfish or vegetables thickened with cream. Other varieties of soups are cream soups, which may be thickened with béchamel sauce and veloutés, which are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include egg, rice, lentils, flour, and grains. Many popular soups also include carrots and potatoes. Most of the food lovers around the world likes Greek Soups that too  Vegetable Soups, due to its taste and process of cooking. Catching the needs of the food lovers many websites focussed to provide Greek Vegetable Soup Recipes with different ingredients. Lekhafoods is such a website that provides different varieties of Greek Vegetable Recipes for the benefit of food lovers. The website lekhafoods got much popularity among other best cooking websites in India to provide different varieties of Greek Vegetable Soup Recipes. 

    There is common understanding that soups are similar to stews. There may not be a clear distinction between the soups and stews. However, soups generally have more liquid than stews.There are few evidences of the existence of soup found far back about 20,000 BC. In the ancient days, boiling was not the common cooking technique until the invention of waterproof containers, which probably came in the form of clay vessels. But before the invention of waterproof containers people used animal hides and watertight baskets of bark or reeds to prepare different varieties of soups. There are evidences that ancient people used hot rocks to boil the waterwere. This method of boiling water was also used to cook acorns and other plants. Few of the popular soup varieties found in ancient days include Greek Vegetable Soup.