Where does most of the fresh paneer of Kalkaji (Delhi ) go? Traitors found.

Where does most of the fresh paneer of Kalkaji (Delhi ) go? Traitors found.

All the dairy owners in Kalkaji name a restaurant that buys most of their fresh paneer. Well, actually our Menu has numerous cottage cheese recipes. So, is it right to put the blame on Chowki when the restaurant cooks for you ‘Kalkajians’ only. 

Where does most of the fresh paneer of Kalkaji (Delhi ) go? Traitors found. 

The temptation begins with Sofina Paneer Tikka in which the paneer is pampered in Tandoor with fennel, mint, raisins and bell peppers. Finally, freshly grilled paneer reaches your tummy. The list is followed by Paneer Tikka Kandhari – the process of  marination  infuses herbal flavors into the paneer pieces. There’s also a layer of veggies and the gram flour. Well, this recipe is a unique deal for your tongue.

Also, don’t miss the Teekha Paneer Tikka Haryali in which the cottage cheese is grilled to perfection. The spicy chili tang, spinach, and richness of curd and there’s still more to come. The gravy couldn’t have been more luscious. By the way, Paneer Peshawari is no less finger-licking delicious. The whole coriander pieces and the red chilies uniquely flavor the recipe.

Paneer is a great filling for many dishes! For a change, let’s stuff the paneer. That’s why Chowki chefs bring you Paneer Pasanda and you know what we choose to stuff – nuts. The gravy, of course, is brimmed with herbs and spices. Back to our roots, Paneer Makhani – the traditional gravy made richer with butter. And, since the paneer list has to have an end, let it be with Gobhi Paneer Bhurji. The goodness of cauliflower coupled with the bounty of paneer – what a combo!

Which one is your favorite, place the order now and let us know 🙂

So, How's your day gonna be? Good if you had any one of these -

So, How’s your day gonna be? Good if you had any one of these –

Food and superstition have an inseparable relation. So, How’s your day gonna be? Good if you had any one of these –

Egg with two yolks
Eggs are associated with fertility. The omelet you had in the morning, did you observe it when you broke it? Good – if you found two yolks. According to a popular superstition, finding two yolks means you will be getting married soon or expecting twins.

Bread with no hole
Well, this one is indeed hilarious. You know some bread loaves have little holes. These holes are compared to coffins and depict death. So, if your grandfather had the toast with no hole in it, it means he’s gonna live even longer! Good reason to be happy.

A tea in which you added sugar first, milk later
Having a morning tea is a must for a North Indian. So, which one do you add first, sugar or milk? I mean, it’s a good omen if you add sugar first. But, if you go for the reverse, it symbolizes delay in marriage. Thankfully, it’s just a superstition.

Coffee with bubbles
Being a coffee person, you must have observed the bubbles lying on its surface? If you have the habit of catching those bubbles in a spoon and swallowing them – Great! money can come anytime! At least, you got an excuse to feel positive. Aha!

Hope you enjoyed reading these popular superstitions associated with food. Share them with your friends and amaze them!

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What this 20-year research says about your personality

You know our physical gestures are not meant to be taken just like that. They rather tell a lot about our insight and instincts. What this 20-year research says about your personality…

People who eat slowly
Well, are you one of those who eat at a tortoise pace, relishing every bite of the food. It implies that you make the maximum use of the available resources. Thus, visiting an amusement park and still missing the roller coaster ride is definitely not on your list. Slow eaters also put their preferences before anybody’s else.

People who eat fast
You can finish 2 chapatis within 10 minutes. Time saved. But research says that there could be an imbalance in prioritizing the tasks. On a positive note, unlike the slow eaters, you put others on the advantage. Besides, you often complete the task on time – that’s quite a productive aah!

People who mix food
They don’t know how lip-smacking the combo of pulao with lassi is! Only you know it. Another thing is that you enjoy multitasking and more than one responsibilities simultaneously. Although, it can’t be engaging for you guys to stick to one job for hours ever!

People who have only one dish at a time
If it’s the time to relish chili potatoes, then let fried rice come later. If you do that then you are considered to be focused and well-organized. You can sort out the responsibilities. On the other hand, such eaters are less flexible and can’t deviate from the road they have taken.

It was such a fun read no… Share with us in the comments. 

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The ready-made mouth freshener by nature.

Trying to grab the ‘sauf’ from both hands while leaving the restaurant! Who is responsible for this cute bad habit – of course, that sweet taste and refreshing flavor of fennel seed!

The ready-made mouth freshener by nature.You can have sauf after every dinner. We’ll give you the reasons of doing that –

Maybe the dinner today was way too heavy. It’s time to compensate. Have a spoon of sauf. It will act as a dose of vitamins, dietary fiber, anti-oxidants, minerals, and essential compounds.

Infection doesn’t inform you before hitting. Staying precautioned sounds smarter. Eating some fennel seeds after dinner will not only refresh your mouth but also remove free radicals from your body.

Some stomach issue might occur if shahi paneer and naan are on the menu tonight. Keep a plate of sauf on the table for everybody to have it in the end. Its insoluble fiber content won’t let you develop constipation.

Name any mineral and sauf has it. From magnesium, zinc iron, potassium, calcium, to manganese, selenium, and copper. To sum it up, all the fennel seed lovers are usually found to have proper digestion, regular cell development, no iron deficiency and overall a sound health.

Chowki also offers the lovely green sauf as a mouth freshener, with every order. A healthy excuse to not cook tonight 🙂

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Everybody’ll wonder how can you feel so warm in winters!

Winters are about to stun the Delhites. The days of heavy jackets, hot coffee, velvety blankets will be back soon. Of course, we all love the chilling season, especially because it doesn’t last very long. But, aren’t you prone to catching nausea, cold, cough, and headache? So besides the warm clothes, you need to eat something warm too. Pick from the below options –

Everybody’ll wonder how can you feel so warm in winters!

Rajma (Red Kidney Beans)
This heavy-in-protein food is warming and appetizing. A bowl of sabzi with chapatis would sum up for a complete meal. Many people believe that Rajma is too heavy to have. But in reality, the fiber content in it wouldn’t let you gain weight.

Pumpkin
Try to feel the sweet-sour taste of the Pumpkin Sabzi. It’s intriguing. In Hindi, there’s a word called ‘Taasir’ which means ‘effect’. Pumpkin has a proven warming ‘Taasir’. It’s a good source of minerals like copper, calcium, and phosphorus. Since, we tend to drink less water in the cold season, our body do need these minerals.

Chili
Here comes the thrill. Chilies not just give a smoking-hot flavor but raise the body temperature as well. Rich in antioxidants, their consumption will keep the infection away. Finally, you won’t feel guilty in sipping that spicy gravy. It’s winters after all.

Ginger
According to Ayurveda, Ginger plays a very significant role in keeping the infection at bay. The relief that we enjoy after drinking that cup of steaming ginger tea would run short of words. This herbal spice also helps in reducing the muscle pain and throat soreness.

Consume these foods on a regular basis and rightfully enjoy the evening walks in winters. Do let us know in the comments if you also have some suggestions 🙂

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Which of the ‘foodie’ cities have you visited?

Culture and popularity after a certain stage become obvious to each other. We share the names of some foods titled after the city and the reason behind. Which of the ‘foodie’ cities have you visited?

1. Mayonnaise
There are many stories behind it. But one of the most popular ones is that originally this popular sauce was called ‘moyeunaise’ coming from the French term ‘moyeu’ that means ‘egg yolk’. The name got christened and became ‘Mayonnaise’ after the duke of Mayenne, Charles de Lorraine took a lot of time to finish his chicken served with sauce. He was feeling upset after being defeated in the Battle of Arques.

2. Bombay duck
Well, Bombay duck is not a species. Absolutely duck, it’s a fish found in the waters of Mumbai that face the Bay of Bengal. The story goes like this – there used to be a popular train in the British Raj called Bombay Mail. In Hindi, it was translated as Bombay Daak as ‘Daak’ refers to ‘Mail’. The word Daak gradually transformed into ‘duck’ with the passage of time.

3.) French Fries
Now, the French fries are eaten across the world. That’s why so many countries claim to invent this name. One anecdote is that during the first world war in Belgium, the American and British soldiers were served these snacks. The official language of Belgium was French at that time. So, this dish was named ‘French Fries’ after hearing so much of French around.

Who knows, the future witnesses a recipe named after Delhi!

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You would desperately wait for Christmas after knowing these recipes

25th December is just around the corner, and most of the fellows are simply not aware! Is it acceptable to be not excited? Definitely not! Christian or non-Christian, You would desperately wait for Christmas after knowing these recipes –

 Panettone Bread pudding with Amaretto sauce
Don’t be surprised to hear terms like ‘Panettone’ or ‘Ameretto’. Yes, they are so not Indian but Italian. But, since, 25th December is going to be a holiday, don’t hesitate to go to a popular bakery to buy Italian fruit bread (Panettone) and Italian almond sauce (Amaretto). Or you can prepare them at home. The bread pieces are soaked in a sweet custard, baked and served with warm almond sauce.

Cannoli
The fried sugary crispy shells are baked with rich buttery cream. For the shell, you need to make a dough of all-purpose flour, granulated sugar, salt, unsalted butter, egg yolk, white wine. For the filling, you need Italian cheese, powdered sugar, cinnamon powder, chocolate chip, oil and heavy cream. Don’t fill the shells with the cream until you are ready to eat them. Everyone loves a crispy cannoli.

Whole roasted cauliflower
Finally! Something for the vegetarians. A wild roast of cauliflower with half a dozen other ingredients. Make a blend of red capsicum, salt, thyme leaves (‘ajwain’ in Hindi), garlic and olive oil. Apply lemon juice over the trimmed capsicum and bake. Then add both the blend you prepared previously and cauliflower to the hot oil containing almonds. Toast for a few minutes. Your dish is ready.

We picked these traditional western dishes to warm up your cooking experience in these cool winters. Merry Christmas in advance 🙂

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A tangy travel for tongue – Indian markets

The real India doesn’t dwell in malls and international food chains. It dwells in the colourfulness and vividity of the local market. The street food shows how intriguing can the local fast food be.

A tangy travel for tongue – Indian markets

The walk begins with the sweet and sour golgappe, the crispy shells stuffed with potatoes and chickpeas, and sweet ‘saunth’ immersed in spicy water. Moving ahead, there’s a corner reserved for samosas. This middle east snack is now being filled with Indian masala aloo. Samosas are bathing in hot oil in a large metal pot. The shopkeepers takes one out for you. Served with red sweet chutney, while some prefer the thick chickpea gravy.

When you are done with this snack, notice the Kachori vendor cycling around. It’s puri stuffed with spiced lentils, potato, or beans served with spicy potato gravy. A few meters aways would be the chhole bhature stall. Thin plates of fermented dough are fried and served with thick chickpea curry. The raw onions (previously immersed in vinegar) and mango pickle (Indian style) also accompany the meal.

And yes, these days momos are trending. The hot steamed dough balls stuffed with cabbage and offered with red hot chili sauce and mayonnaise. What a delight for winters. But, this local journey doesn’t finish without a good tea contained in earthen pots. Flavored with cardamom and ginger, a huge relief for throat and tongue both! 

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Not holidaying in December? You will, after reading it.

Look around. What do you see? As a laptop, dozen of people working unstoppably, tired faces and a load of responsibility. For a moment, imagine you are relishing some tempting regional cuisine in the hills of Scotland. It’s ok if you don’t have the passport and budget both. Consider the Scotland of India – Kodava, popularly known as Coorg. Not holidaying in December? You will, after reading it.

Rice really is the essence of Kodava cuisine, cooked in numerous delicious ways. In fact, each season has something different to offer. Be it the chapatis made out of flattened rice or rice flavored with raisin. Creative to hear and exotic to tongue, definitely! You would begin your day, with the pumpkin curry, papad and black coffee. Or there’s another lip-smacking alternative. How about black coffee (sweetened with jaggery), bananas, betel leaves, and lime paste? Try or keep wondering the unique flavourings. Move to the next option. The jalebis with thari payasa. With no intention to confuse you, ‘thari payasa’ is a dessert made from sweetened milk and flattened rice.

In fact, to feel the rich cultural soul of Coorg, try attending a wedding. You will encounter a range of regional delicacies. Never-tasted-before flavors, the serenity of a small town and cold breeze of mountains – what else can make your 2015 more memorable.

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We forgot to thank the Europeans and Arabs for one thing. What is that?

There is a sweet dish made mildly spongy with ghee? Sounds delicious. We call it Halwa. How can we not relish it in a festival or on a long-awaited occasion? We are Indians after all.

We forgot to thank the Europeans and Arabs for one thing. What is that? You held on till now to know that. So here is the answer. It’s for inventing Halwa. Difficult to believe I know. “Halwa is so much Indian” – that kind of reaction one might receive. But, the recipe originated in the Balkans of Europe and spread in parts of South Asia. The Mughals invaded India and presented the Halwa in return.

Ingeniously, the dish is made out of powdered sesame sweetened with chocolate and studded with nuts. But now if we google the term ‘Halwa’ the definition would be – “a sweet Indian dish consisting of carrots or semolina boiled with milk, almonds, sugar, butter, and cardamom”. But don’t you find it limiting as a country like ours has many other halwa varieties.

Carrot, black lentil (Moong ki Dal), besan, lady gourd, and semolina are one of the very popular Halwa varieties in the nation. But we wanted to experiment more so created the Halwa made out of bananas, English bread, pumpkin, almonds, and wheat flour.

Winters have already arrived. Cook the all-time favorite Carrot Halwa.