WazWan foods- a treat for food lovers

Wazwan foods

A treat to your taste buds….!!!!!

One of the most exciting perks of being a travel and food freak is that one gets to taste amazing cuisines around. Gurgaon is fast developing into a corporate hub and that has expanded its food options. Wazwan Foods is one such food joint that has recently adorned the chaotic streets of Huda market in sector 31, GGN. I recently got the opportunity to visit the place and I must say what an aromatic and enthralling experience it was.Being a foodie, I have developed a penchant for different cuisines and Kashmiri cuisine was one unexplored domain for me. Wazwan, as the name suggest, specializes in Kashmiri cuisine and carries forward the royal legacy of the Kashmiris. Not just Kashmiri, the Mughlai food was way better than any good restaurant. The menu card of the restaurant instantly gives you the glimpse of the sumptuous meal prepared and served here. It is a treat for any food lover and a well-balanced menu with varieties of vegetarian and non-vegetarian delicacies. My eyes got hooked to the beverages section and I was amazed to find Kahwa, a traditional Kashmiri green tea usually served in winters. Well, that’s a must try in this winter’s and speaks volumes about the vision and the approach with which this restaurant is opened.. I ordered dahi kebab and shami kebab asstarters and I would rate those 5 on 5. A sure shot win for the restro and treat to my taste buds. Especially the dahi kebabs are amazingly blended in soft texture of curd and mild spices that give it a crème touch. My hubby is an occasional non vegetarian but this time he opted for non veg starters and settled for mutton shami kebab and tandoori chicken and was all drooling over them. It’s very rare that we fill ourselves with starters itself but then, appetizers were so yummy and sumptuous that one cannot resist. The best part is that spices are very delicate yet fiery.

The main course is tempting and you will be confused on what to order. We finally ended up ordering dum biryani, mutton rogan josh, chicken curry, and shahi dum aloo. If I had to rate the main course in just one word, it would be divine. Mutton is the staple food of the Kashmir and it was beautifully served adorned with spices and herbs to appease our taste buds. As per my hubby, an ultimate combo of rice and muttonrogan josh will leave you craving for more.But the show stealer is Dum biryani which took my heart away. It is simmered with mild spices and “garam masala”, and tempered with saffron strands and coriander, that lends a delightful flavor to the biryani.  The first sight of the biryani is droolworthy and you end up digging up the whole plate.

The restaurant scores high in hospitality, hygiene and scrumptious food. .The entire experience was superb and surely a recommended place. Headed by the visionaries, the place has everything going its favor from its vision to its flavor.It is surely going to soar high in the coming times. Keep it up Team Wazwan!!

PUNJABI KADHI ( DUMPLINGS IN YOGURT GRAVY)

Punjabi kadhi is a very popular and delicious dish among Indians. It is prepared with yogurt and gram flour and tempered with spices which gives it a very authentic flavor. Served hot with chapatis and rice, it will surely please your taste buds. "Kadhi chawal" is very popular in Delhi and I have tried it many times there and I am always enchanted by its aromatic flavor.

INGREDIENTS

2 Cups Gram flour
2 cups yogurt
1 finely chopped onion
1 tsp mustard seeds
1 tsp fenugreek seeds
1 tsp cumin seeds
1 tsp asafetida
1 tsp red chilly powder
1 tsp turmeric powder
salt to taste
1 tsp carom seeds
4 green chillies
1 tsp finely chopped ginger
fresh coriander leaves
oil for frying

METHOD

We will start with dumplings (pakoras). In a bowl, take slightly more than 1 cup gram flour and mix in chopped onion,ginger,carom seeds,salt to taste,red chilly powder and mix well . Make sure no lumps should be formed. Now heat oil in a pan, and fry the pakoras. Take them out in a paper towel and keep aside.
Now for the kadhi, in a bowl mix well the yogurt and remaining gram flour . Add water to increase the consistency. Now  add 1 tsp oil in a pan and add asafetida,cumin seeds,mustard seeds and fenugreek seeds and let them splutter.Now add red chilly powder,turmeric powder and pour in the yogurt mixture. Keep stirring otherwise lumps will form .It will take almost 20-25 minutes for the kadhi to simmer and cook. Add the pakoras in the kadhi and turn off the flame.  In a a separate pan, heat 1 tsp oil and add cumin seeds and dry red chilly and pour on top of the kadhi.
Garnish with fresh coriander and green chilly and serve hot with chapati and rice.
In a bowl

EGG FRIED RICE

Spicy and aromatic rice recipe for those summer evenings when you want to enjoy your 8 pm movie in your drawing room without worrying over wholesome dinner. Quick, yummy and easy to make.

INGREDIENTS

2 Cups cooked rice
2 eggs
2 onions finely chopped
1 cup spring onion finely chopped
1 cup finely chopped capsicum
1 tsp cumin seeds
1 tsp black pepper
1 tsp red chilly powder
 finely chopped green chillies
Salt to taste
Cilantro leaves for garnish

METHOD

In a pan add two tsp oil and cumin seeds and let it splutter. Now add onions,spring onions and capsicum and fry them. When they are fried, break the eggs in the pan and keep stirring it hastily. The eggs will mix well with the veggies. Now add all the spices and cooked rice. Mix well and serve in a plate.
Garnish with fresh cilantro.

PANEER MATAR MASALA

One of the most cooked and loved paneer (cottage cheese) dish in my home. My mom used to celebrate our little success's by treating us with surprise dinner and this dish had to  be there. I have tried this one in my mom's style and it goes well with poori or rice. Spices are flavorful and paneer used is very soft which gives it a spicy yet delicate taste.

INGREDIENTS

500 gms cottage cheese
250 gms frozen peas
4 tomatoes
2 large onions
5-6 green chillies
2 tsp ginger garlic paste
 whole garam masala ( bay leaves, cloves, black pepper)
2 tsp oil
salt to taste
1 tsp turmeric powder
1 tsp red chilly powder
2 tsp coriander powder

METHOD

In a blender, put tomatoes, onions, green chillies and make a paste. Soak the frozen peas in water for half an hour so that it comes to normal temperature.Slice the cottage cheese in rectangular cubes.
In a pan heat oil and add whole garam masala and saute it. Now add ginger garlic paste and saute.
When it turns light brown add the onion and tomato puree in the pan and stir it. Now add remaining dry ingredients. It will take around 15 minutes and medium heat to cook the spices. When the gravy is ready add peas and cottage cheese and cover the lid so that peas are tender.
After 10 minutes turn off the flame. Pour the gravy in a bowl and garnish with fresh coriander leaves .
Serve with poori, chapati or rice and you will relish it.

VERMICELLI KHEER ( SEVAIYAAN)

This is just another version of "sevaiyaan", a popular dessert made especially at the auspicious occasion of Eid. This vermicelli kheer is very simple and delicious and will simply melt in your mouth. Kheer is a popular Indian dessert and this vermicelli version of it is instant and  yumm.

INGREDIENTS

1. 1 Ltr milk
2. 250-300  gms vermicelli
3. 2 cups sugar
4. 10-12 almonds sliced
5. few strands of Saffron
6. 1 tsp ghee

METHOD

In a pan pour all the milk and keep stirring from time to time at low flame. We have to reduce the milk slowly till it thickens. In another pan, take one tsp ghee and fry the vermicelli in it and keep aside.
When the milk thickens and is almost reduced to half the quantity add vermicelli in it keep stirring so it doesnt stick to the bottom. In a bowl take some milk and add saffron in it. Now add it in the kheer.
When the kheer is cooked properly turn off the flame and add sugar in it.
Serve it in the bowl and garnish with sliced almonds.
You can serve both hot or chilled.

TOMATO COCONUT RICE

Back after a utterly butterly break with some refreshing recipes for all my dear ones. Its Sunday again and and I hate cooking vigourously on weekends :(. I am always on a lookout for recipes that are simple, quick and yummmm and you can relish them with remote control in your hands and eyes glued to television. Seriously this one is a must try if you want more time to yourself on sundays. Have a bite and enjoyyyyy.

INGREDIENTS

1 Cup soaked rice
1 Cup tomato puree
1 tsp chilli-garlic-ginger paste
1 tsp turmeric powder
1 tsp chilly powder
1/2 cup canned coconut milk
1 tsp mustard seeds
2 tsp urad daal
peanuts to taste
salt to taste

METHOD
 
Soak 1 cup Basmati rice in water for 1/2 to 1 hour . In a pan add 1 tsp oil and roast peanuts and keep aside. Now add 1 tsp oil and add mustard seeds and urad daal and let it splutter. Now addchilli garlic paste and saute it. when it turns light brown add turmeric powder and chilli powder and add tomato puree. Saute till all the spices have blended well and puree starts leaving oil. Now add the rice in it and add salt to ste. Add some water and cover the lid. When rice is 70% cooked, add 1/2 cup coconut milk and let it cook.
When the rice is cooked, serve it in a plate  and you can add peanuts now. It gives a crunchy flavor to it and garnish it with a fresh coriander leaf and dry whole roasted chilli.
Its quick,simple and mild spicy and you will just love it.

CORN CAPSICUM CURRY

I seem to be corn-smitten these days. There is so much to innovate with it and spice it up. I had this really amazing delicacy, earlier at my friend's place and i just loved it. Thought of trying it and it came out to be so delicious.

INGREDIENTS

1 Cup corn kernels
2 cup tomato puree
1 cup finely chopped onions
1 cup finely chopped tomatoes
1 cup finely chopped bell peppers
2 tsp ginger-garlic-chilly paste
1 tsp black pepper
1 tsp red chilly powder
1 tsp turmeric powder
1 tsp coriander powder
1 tsp cumin seeds

Salt to taste

METHOD

Soak corn kernels in warm water for 15 minutes and keep aside.
Heat oil in  a pan and add cumin seeds and ginger garlic paste. Now add finely chopped onions and saute it. Add black pepper and tomato puree and let it simmer for 10 minutes . Now add remaining tomatoes and chilly pwder, turmeric powder and coriander powder and mix it well. When the paste thickens, add chopped bell peppers . Add little water if it turns very dry. Now add corn kernels and salt and saute for 10 minute.
Serve with Paratha or chapati or rice.