Cooking show

The world's coldest city is often considered to be Oymyakon, located in Russia's Siberia. In Oymyakon, extreme cold temperatures can reach as low as -60°C (-76°F) during the winter months. Life in such harsh conditions can be shocking to many, with residents facing challenges like frozen plumbing, difficulty in transportation, and the need for constant heating and warm clothing to survive. However, the people of Oymyakon have adapted to this extreme environment over generations, and life goes on with unique experiences and traditions, such as the annual Pole of Cold festival.

Fish fry is a popular dish where fish, typically fillets or whole fish, are coated in a seasoned batter or breadcrumb mixture and deep-fried until they are crispy and golden brown. The seasoning can vary widely, but it often includes ingredients like salt, pepper, paprika, and garlic powder. Fish fry is enjoyed in many cultures and is often served with side dishes such as coleslaw, French fries, hushpuppies, or tartar sauce. It's a delicious way to enjoy the flavor and texture of fried fish.

Tawa Kalaji Recipe Description tawa kalaji recipe Tawa Kalaji is a delicious Indian dish made with marinated chicken liver cooked on a flat griddle or tawa. Here's a basic recipe to get you started: Ingredients: 250 grams chicken liver, cleaned and cut into bite-sized pieces 2 tablespoons yogurt 1 teaspoon ginger-garlic paste 1/2 teaspoon turmeric powder 1 teaspoon red chili powder (adjust to your spice preference) 1 teaspoon cumin powder 1 teaspoon coriander powder Salt to taste 2 tablespoons vegetable oil 1 onion, finely chopped 2 green chilies, chopped (adjust to your spice preference) Fresh coriander leaves for garnish Lemon wedges for serving Instructions: In a mixing bowl, combine the yogurt, ginger-garlic paste, turmeric powder, red chili powder, cumin powder, coriander powder, and salt to make a marinade. Add the chicken liver pieces to the marinade, ensuring they are well coated. Allow it to marinate for at least 30 minutes to an hour in the refrigerator. Heat a tawa or a flat griddle over medium-high heat and add the vegetable oil. Once the oil is hot, add the finely chopped onions and green chilies. Sauté until the onions turn translucent and start to brown. Add the marinated chicken liver pieces to the tawa. Spread them out evenly. Cook the chicken liver on medium-high heat, turning them occasionally until they are cooked through. It should take about 8-10 minutes. Don't overcook, as liver can become tough. Garnish with fresh coriander leaves and serve hot with lemon wedges on the side. Tawa Kalaji is a flavorful and spicy dish that can be served as an appetizer or a side dish with rice or Indian bread like roti or naan. Adjust the spice level to your liking, and enjoy this tasty dish!

Chana chaat is a popular North Indian street food and snack. It's made using boiled chickpeas (chana) mixed with various spices, vegetables, and chutneys. Common ingredients include chopped onions, tomatoes, cucumbers, green chilies, cilantro, tamarind chutney, and mint chutney. The mixture is seasoned with chaat masala, cumin powder, and sometimes lemon juice for a tangy and spicy flavor. Chana chaat is known for its delightful combination of textures and flavors, making it a savory and refreshing snack.

Mutton korma is a flavorful Indian dish made with tender pieces of mutton (goat or lamb) cooked in a rich and aromatic gravy. The gravy typically includes a blend of yogurt, cream, or ground nuts like almonds or cashews, along with a mix of aromatic spices such as cinnamon, cardamom, cloves, and bay leaves. This dish is known for its creamy texture and a balance of mild heat from spices. It's often garnished with fresh coriander or mint leaves and served with rice or Indian bread like naan or roti.

Butter Paneer Masala is a popular Indian vegetarian dish known for its rich and creamy tomato-based gravy. Here's a brief description of the recipe: Ingredients: Paneer (cottage cheese) cubes Butter Onion, tomatoes, and cashew nuts for the gravy Ginger-garlic paste Spices like red chili powder, turmeric, garam masala, and kasuri methi (dried fenugreek leaves) Fresh cream Salt to taste Fresh coriander leaves for garnish Instructions: Begin by making the tomato-cashew paste. Blend together onions, tomatoes, and cashew nuts to form a smooth puree. Heat butter in a pan, add ginger-garlic paste, and sauté until fragrant. Pour in the tomato-cashew puree and cook until the mixture thickens and the oil starts to separate. Add red chili powder, turmeric, garam masala, and salt. Cook the spices for a few minutes. Add the paneer cubes and gently stir to coat them with the gravy. Simmer for a few minutes to allow the flavors to meld. Stir in fresh cream to create a creamy texture. Adjust the consistency with water if needed. Crush kasuri methi between your palms and sprinkle it into the gravy for a delightful flavor. Garnish with fresh coriander leaves and a dollop of butter before serving. Butter Paneer Masala is typically enjoyed with naan, roti, or steamed rice. It's a delicious and indulgent Indian dish loved by many.

Stuffed Indian Roll Descrip A stuffed Indian roll is a popular snack or street food in India. It typically consists of a flatbread, such as roti or paratha, filled with a variety of flavorful ingredients. Common fillings include vegetables like potatoes, onions, and bell peppers, along with spices and herbs. Some rolls also incorporate protein options like chicken, lamb, or paneer (Indian cheese). The ingredients are usually sautéed or cooked with spices, giving the filling a delicious and aromatic flavor. The rolled flatbread is often served with chutneys or sauces for added taste. Stuffed Indian rolls come in various regional variations and can be found in many Indian cities, often served from street vendors or in restaurants. They are a popular choice for a quick and satisfying meal or snack.

Paratha is a popular Indian flatbread that's made by frying unleavened dough on a griddle or skillet. The dough is typically made from wheat flour, water, and sometimes oil or ghee (clarified butter). It's rolled out into a thin circle, cooked with oil or ghee until it becomes golden and crispy, and can be stuffed with various ingredients like potatoes, vegetables, paneer (Indian cheese), or even minced meat. Parathas are a versatile and delicious part of Indian cuisine, often served with yogurt, pickles, or chutneys.

Chicken drumsticks in pepper gravy is a flavorful and aromatic dish made with succulent chicken drumsticks cooked in a rich and spicy pepper-based sauce. The chicken is typically marinated in a blend of spices, garlic, and ginger, and then simmered in a creamy gravy that's loaded with black pepper, making it both spicy and savory. This dish is often served with rice, naan, or bread, and it's popular in various regional cuisines around the world.

Mutton Masala Recipe Description mutton masla ki recipe Sure, here's a basic recipe for Mutton Masala: Ingredients: 500g mutton (bone-in pieces) 2 onions, finely chopped 2 tomatoes, chopped 2-3 green chilies, slit 1/2 cup yogurt 2 teaspoons ginger-garlic paste 1 teaspoon red chili powder 1/2 teaspoon turmeric powder 1 teaspoon garam masala 1 teaspoon cumin seeds 4-5 cloves 4-5 green cardamom pods 1-inch cinnamon stick 2-3 bay leaves Salt to taste Cooking oil or ghee for frying Fresh coriander leaves for garnish Instructions: Heat oil or ghee in a heavy-bottomed pan or pressure cooker. Add cumin seeds, cloves, cardamom, cinnamon, and bay leaves. Sauté for a minute until they release their aroma. Add the chopped onions and green chilies. Sauté until the onions turn golden brown. Add the ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears. Add the chopped tomatoes and cook until they become soft and the oil starts to separate. Add the red chili powder, turmeric powder, and salt. Mix well. Add the mutton pieces and sear them until they turn brown on all sides. Lower the heat and add the yogurt. Cook for a few minutes until the yogurt is well incorporated into the masala. Add enough water to cover the mutton and bring it to a boil. If using a pressure cooker, close the lid and cook for about 3-4 whistles, or until the mutton is tender. If using a regular pan, cover and simmer for 45 minutes to 1 hour, or until the mutton is cooked and tender. Add more water if needed during cooking. Once the mutton is cooked, add garam masala and stir well. Garnish with fresh coriander leaves. Your Mutton Masala is ready to be served. Enjoy it with rice or Indian bread like naan or roti. Feel free to adjust the spice levels to your preference, and enjoy your homemade Mutton Masala!

Gulab Jamun is a popular Indian dessert made from deep-fried dough balls soaked in a sweet syrup. Here's a basic recipe: Ingredients: For the Gulab Jamun: 1 cup milk powder 1/4 cup all-purpose flour 1/4 tsp baking soda 2 tbsp ghee (clarified butter) A pinch of cardamom powder A few tablespoons of milk (as needed to form a soft dough) For the Sugar Syrup: 1 cup sugar 1 cup water A few strands of saffron (optional) 1/4 tsp cardamom powder 1 tsp rose water (optional) Instructions: Start by making the sugar syrup: In a saucepan, combine sugar and water. Bring it to a boil, stirring until the sugar dissolves. Add saffron strands and cardamom powder. Simmer for about 5-7 minutes until the syrup slightly thickens. Remove from heat, add rose water, and set aside. For the Gulab Jamun: In a mixing bowl, combine milk powder, all-purpose flour, baking soda, ghee, and cardamom powder. Gradually add milk while kneading the mixture to form a soft, smooth dough. Be careful not to over-knead. Divide the dough into small, equal-sized portions and roll them into smooth balls without any cracks. Ensure they are small as they will expand when frying. Heat oil or ghee in a deep pan for frying over medium-low heat. Fry the dough balls until they turn golden brown, turning them gently for even cooking. Remove the fried Gulab Jamun from the oil and drain them on paper towels for a minute. Soaking the Gulab Jamun: While the fried Gulab Jamun is still warm, place them in the prepared sugar syrup. Allow them to soak for a few hours or overnight for best results, so they absorb the syrup and become soft and spongy. Serve: Your homemade Gulab Jamun is ready to be served. You can garnish with chopped pistachios or almonds for added flavor and presentation. Enjoy your homemade Gulab Jamun!

Rasmalai is a delicious Indian dessert made with soft cheese patties soaked in sweet, saffron-infused milk. Here's a basic recipe: Ingredients: For the Rasgullas: 1 liter of full-fat milk 1/4 cup lemon juice 1 cup sugar 4 cups water For the Rabri (sweet milk): 1 liter of full-fat milk 1/2 cup sugar A few strands of saffron (soaked in 2 tbsp warm milk) 1/2 tsp cardamom powder Chopped nuts (optional) Instructions: Rasgulla Preparation: a. Heat the milk until it comes to a boil. b. Add lemon juice and stir until the milk curdles. c. Strain the curdled milk through a muslin cloth to separate the whey from the cheese. d. Rinse the cheese under cold water to remove any traces of lemon. e. Knead the cheese until it becomes smooth. f. Divide the cheese into small equal-sized portions and shape them into balls. g. In a separate pot, mix sugar and water and bring it to a boil. h. Gently drop the cheese balls into the boiling sugar syrup. i. Cover and simmer for 15-20 minutes until the balls double in size. j. Remove from heat and let them cool. Rabri (Sweet Milk) Preparation: a. In a heavy-bottomed pan, heat the milk until it reduces to about half its quantity, stirring frequently. b. Add sugar, saffron milk, and cardamom powder. Continue to simmer until it thickens. c. Allow it to cool, and if you like, add chopped nuts. Assembling Rasmalai: a. Gently squeeze the sugar syrup from the rasgullas. b. Place the rasgullas in the prepared rabri. c. Let them soak for a few hours in the refrigerator. d. Garnish with more saffron strands and nuts before serving. Enjoy your homemade Rasmalai!

A white chicken karahi is a delicious Pakistani or North Indian dish made with chicken cooked in a creamy white sauce. The sauce typically includes yogurt, cream, and various aromatic spices such as ginger, garlic, and green chilies. It's cooked in a special wok-like pan called a "karahi" and is known for its rich and flavorful taste. It's often garnished with fresh coriander leaves and served with naan or roti.

Sure, here's a basic recipe for Mutton Masala: Ingredients: 500g mutton (bone-in pieces) 2 onions, finely chopped 2 tomatoes, chopped 2-3 green chilies, slit 1/2 cup yogurt 2 teaspoons ginger-garlic paste 1 teaspoon red chili powder 1/2 teaspoon turmeric powder 1 teaspoon garam masala 1 teaspoon cumin seeds 4-5 cloves 4-5 green cardamom pods 1-inch cinnamon stick 2-3 bay leaves Salt to taste Cooking oil or ghee for frying Fresh coriander leaves for garnish Instructions: Heat oil or ghee in a heavy-bottomed pan or pressure cooker. Add cumin seeds, cloves, cardamom, cinnamon, and bay leaves. Sauté for a minute until they release their aroma. Add the chopped onions and green chilies. Sauté until the onions turn golden brown. Add the ginger-garlic paste and sauté for a couple of minutes until the raw smell disappears. Add the chopped tomatoes and cook until they become soft and the oil starts to separate. Add the red chili powder, turmeric powder, and salt. Mix well. Add the mutton pieces and sear them until they turn brown on all sides. Lower the heat and add the yogurt. Cook for a few minutes until the yogurt is well incorporated into the masala. Add enough water to cover the mutton and bring it to a boil. If using a pressure cooker, close the lid and cook for about 3-4 whistles, or until the mutton is tender. If using a regular pan, cover and simmer for 45 minutes to 1 hour, or until the mutton is cooked and tender. Add more water if needed during cooking. Once the mutton is cooked, add garam masala and stir well. Garnish with fresh coriander leaves. Your Mutton Masala is ready to be served. Enjoy it with rice or Indian bread like naan or roti. Feel free to adjust the spice levels to your preference, and enjoy your homemade Mutton Masala!

Green Chutney Description Default (GPT-3.5) Green chutney, also known as green chutni, is a popular condiment in Indian cuisine. It's typically made from a combination of fresh green herbs, such as cilantro (coriander) and mint, along with other ingredients like green chilies, garlic, ginger, lemon juice, and sometimes yogurt or coconut. These ingredients are blended together to create a vibrant, flavorful sauce or dip. Green chutney is often used as a accompaniment to various Indian dishes, including samosas, pakoras, kebabs, and chaat, to add a burst of fresh and spicy flavor. It can also be used as a spread in sandwiches or wraps. The exact ingredients and spiciness level can vary based on regional preferences and individual recipes.

Chicken karahi making and price at namak mandi