Never rinse your mouth after eating this sweet thing

We enjoy eating something and suddenly some little sweet piece comes in between. Then what? We enjoy more. You know what we call that piece? Yes, you guess it right, we call it raisin.

You may not know that raisins contain a special phytochemical that guards the teeth against cavity and strengthen them. In fact, the dentists advise Never rinse your mouth after eating this sweet thing. As a matter of fact, the longer it sticks with them, the better as it will give a greater Oleanolic acid exposure to teeth.

The fibers present in raisins aids in ejecting out bile from the body. This activity burns a good amount of calories. More than that, these dried grapes contain a lot of fibers that literally flush out the toxins from the body.

Caution! Raisins certainly make you slimmer and your teeth healthier but only when taken in moderation. Their excessive consumption can be a cause of your flat belly turning into a beer one.

Anyways, these winters ‘Gajar ka halwa’ simmered with raisins is the most awaited! Isn’t it?


If you love Shahi Paneer, you probably haven’t heard about this one.

Undoubtedly, the Indian Paneer gravies can’t be missed during any special gathering. Well, there’s nothing wrong if you continue relishing shahi paneer. But, at the same time, the foodie inside you can’t resist the Peshawari flavours once tasted.

If you love Shahi Paneer, you probably haven’t heard about this one. 

As the name suggests, the smack of the Peshawari Paneer is quite inspired by the cooking techniques of Peshawar (a place in Pakistan). They say that more the perseverance, better the cooking results. A special white paste is prepared to add that specific punch. It includes medium onions, cashew nuts, garlic, ginger, cardamoms, cloves, bay leaf, green chillies, chopped, fresh curd, fresh cream, ghee, and salt. See, the list is so long, that’s why the paste offers such unique flavourings.

Patience is the key, my friend. The process isn’t finished yet. The manually ground paste of coriander seeds and dry red chillies, sauté, and the white paste you just prepared is fried. And then follows the boiled mixture of the coriander, chilli powder and one-fourth cup of water. Finally, the turn of adding paneer comes along with some salt and sugar. After a few minutes of cooking, add cream and the taste of Peshawar is all yours.

Since, we understand, your terribly occupied schedule may never give you enough time to prepare this paneer gravy, let Chowki have the privilege of doing it for you.

durga mata

This Navratri, go exotic with your taste

Navratri is a season of worshipping Goddess Durga. Along with that, you witness a lot of hustle-bustle and colorfulness around; like the decorated temples, lightened Bengali markets, and evening prayers. But one of the fascinating aspects is the special food we consume. This Navratri, go exotic with your taste.

Well, usually you are reminded of those chapatis made with buckwheat flour. And of course, that simple and subtle ‘aloo ki sabzi’. It’s all flavorful, but instead of buckwheat chapatis, you can make the parathas or pakoras of buckwheat. Stuffing could be of potatoes and even paneer. Or what about banana chips eaten with boiled meshed potatoes (seasoned with lemon, salt, and chilies). You can also fry the ‘Arbi’ (colocasia) with a minimal use of oil and serve it with buckwheat ‘Puris’. Ever tasted a Buckwheat Dosa? It’s delicious.

So, you see there are so many varieties that can make the food exotic during these days.


One Rice Milk Pudding: so many amazing definitions

Even those who do not have a sweet tooth cannot deny that rice pudding is an anytime dessert or sweet dish. It is sweet. It gives you enough calories. One Rice Milk Pudding: so many amazing definitionsHere’s how rice pudding in the East has so many personalities –

 The milk becomes sweeter in India and Persia

We love having it on almost all special occasions. Mainly made with rice, the Kheer is an Indian name for sweet milk puddings. Nobody can ever get bored with this recipe. After all, it has numerous flavours to offer. From Kewra, pistachio, raisins, saffron, to almond, cardamom, and cinnamon. However, the irresistible dish is believed to have originated from Persia. There the ‘K’ is replaced with ‘S’ and hence it becomes Sheer. It is translated as ‘milk’ in talismanic language of Persia.

A cold twist in the Middle East
The sugary milky Firni is eaten cold. Either cornflour or rice or both are added to it. Tanged with rose water or/and cardamom, it is also embellished with finely cut dry fruits – the roots of this wonderful dish can be traced in the ancient Middle East. However, they were the Mughals to introduce Firni to India.

FRUITify with China
The more the efforts, the more finger-licking is the food. That’s why the Chinese eight-jewel rice pudding is so delicious. As the name explains, it consists of eight fruit varieties preserved with honey. Confucius believed that eight was the figure of excellence. The sugary rice is spread over the diversely flavored layer of fruits. After hours of steaming, the rice granules turn homogeneous.

Foodie pleasure that comes with Navratri

The days of purity, worship, devotion, and spirituality are the days of Goddes Durga. With the dawn, of Navratri, we are sure that you are not just looking forward to worshiping Goddess Durga but, also to narrowing the waistline by eating tasty Navratri delicacies for nine days.
We express gratitude in these holy days for what we have already been blessed with and for granting us the power to venture successfully  towards a bright future. Hindus keep fast and eat only after the evening Puja. Their hunger is quenched by eating the traditional delicacies with no use of common salt, onion and garlic. Instead of common salt, the food is made salty with sendha namak – the pure rock salt. Among the most popular Navratri recipes in North-India, there come the vrat wale aloo, singhare ki poori, dahi aloo, dahi arbi, jeera dahi and aloo tomato sabzi.
As you observe, there are many recipes which include the aloo as it is an excellent source of carbohydrates. Instead of cereals like rice and wheat, the flour of Kuttu or buckwheat is used. Dahi or yogurt again contains calcium and special proteins that make up for the entire day hunger.
May in these Navratri season, you replenish your soul with reverence for higher power and health with pure recipes.