Gaushul Dhaba

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2011-11-09T03:24:00.001-08:00

Every story has a journey, every success has a failure, every dream realized is a broken heart!
And this is how GLIMMERIZE became a sensation in the AD world. What started as an impulse is now a realization. This is the success story of how two indigenous people met and made what Glimmerize is today.
With an existing branch in U.K and future Plans to expand to U.S, this sensation has no stopping. The dream just gets bigger and better. From being an AD agency to now also an IT Solutions company GLIMMERIZE is on a constant effort to add feathers to its cap.
Now we are bringing GLIMMERIZE to the people in form of a blog where we can connect to people outside the glamorous interiors and reflect what we believe here. Let this be a platform where we share our insight, products, views, future prospects and also engage ourselves into discuss in all the relevant topics. This would be the inside of the head and heart of each and every employee in glimmerize. This blog is a way to cement our association with our existing clients and also create new relations.
In the coming weeks we will share our story of the inception of GLIMMERIZE, also featuring would be current happenings and inside experiences of the employees.

India- Land of Diverse Cuisine

2009-10-25T06:43:00.000-07:00

India is a land of diverse cuisine. You can find different preparation methods, diverse taste, numerous aromatic spices and tempting dishes.

Non vegetarian food
The non-vegetarian Indian cuisine is made of fish, chicken, egg and mutton. These dishes comprise many tender, juicy and mouth watering delicacies.

Vegetarian food
When we talk about vegetarian dishes then India is a heaven. In all the Indian restaurants you will find the main menu consist of vegetarian food. Vegetables are an integral part of our dishes and you can make them in number of ways. Some of famous dishes are shahi paneer, navratan korma and many more.

Indian breads
In India especially in northern region you can find that bread is very popular because of the dry climate. You can find wide range of breads in India such as naan, tawa roti, aloo paratha, roomali roti and many more.

Indo Chinese
In India especially among young generation you will find that Chinese dishes such as fried rice, chowmein, momos and chilli chicken are very popular. Hence you can find some Indochinese recipes also.

Snacks
The Indian snacks are mouth watering and delicious and you will find that they have tempting and crispness taste and are liked by old and young both.

Desserts
Always remember that Indian meal is incomplete without desserts such as kulfi, kheer, gajjar ka halwa, gulab jamun and many more. You will find that Indian desserts are mouth watering and are very tempting and you can easily prepare it. Whether it is winter or summer Indian sweets is always difficult to resist.

Desserts

2009-10-25T06:38:00.000-07:00

Rasgulla
Kaju Barfi
Jalebi
Besan Burfi
Badam Kheer
Dry Fruit Kheer
Rice Kheer
Gulab Jamun

Snacks

2009-10-25T06:36:00.000-07:00

Bhel Poori

Indo Chinese

2009-10-25T06:34:00.000-07:00

Momo's

Indian breads

2009-10-25T06:31:00.000-07:00

Aloo Ki Puri
Aloo ka Paratha
Khoya roti

Non Vegitarian Recipes

2009-10-25T06:28:00.000-07:00

Chicken Biryani
Chicken Reshmi Kabab

Vegitarian Recipes

2009-10-25T06:20:00.000-07:00

Matar Paneer
Aloo Ki Sabzi
Shahi Paneer

Chocolate Cake

2009-10-25T00:51:00.000-07:00

Ingredients

Flour 1/2 Cups
Suger 1 Cups
Baking Cocoa 1/4 Cups
Vanilla 1 Table spoon
Oil 5 Table spoon
White Wineger 1 Rable spoon
Butter 3 Table spoon
Hot milk 1 cup

Instruction

1- Cake: Preheat oven to 375°F. Grease and flour a 9-inch square baking pan; set aside.

2- Place flour, sugar, cocoa, baking powder and baking soda into a medium mixing bowl; mix well. Place dry mixture into prepared pan.

3- Make 3 holes (or wells) in the mixture. In the first hole put canola oil, in the second hole put the vanilla, and in the third hole put vinegar. Pour the warm water over all and mix well with a wooden spoon, making sure to get the corners.

4- Bake for about 20 to 25 minutes, or until center springs back when lightly touched. Remove from oven and cool on a wire rack.*

5- Meanwhile prepare chocolate frosting. In a small bowl with an electric mixer combine confectioner's sugar with butter. Add cocoa with the hot milk and vanilla. (Add more milk if the icing is too thick, more confectioners sugar if it is too thin.)

Chicken Reshmi Kabab

2009-10-22T21:22:00.000-07:00

Ingredients

* (Oven temp: 370 F- 200 C)
* Grind Together Chicken Reshmi Kabab
o 2 cups: Chicken keema
o 1/2 tsp: Garlic paste
o 1/2 tsp: Ginger paste
o 1 tbsp: Vinegar
o 2 tbsp: Chopped fenugreek leaves or 2 tsp: dried
o 1 1/2 tsp: Salt
o 1/4 tsp: Powdered black pepper
o 1/4 tsp: Garam masala
o 2 tbsp Chopped coriander leaves
o 1 tsp: Finely chopped green chillies
o Some oil for brushing

Method

1. Cover and refrigerate the meat mixture to marinate for at least 2 hours.
2. About 25 minutes before serving, shape the meat mixture into long 'tubes' around the skewers (seekhs) and place the kababs on to a grill over a drip tray, or into the pre-heated oven (also on a drip tray).
3. If cooking them over a charcoal grill, you will have to keep rotating them so that they brown and cook evenly. They should take 10-15 minutes to cook.
Brush them with oil and cook another 2 minutes.
4. Garnish with chaat masala, onions and the lemon and serve with a green chutney.

Khoya Roti

2009-10-22T01:31:00.000-07:00

Ingredients:

10ml vegetable oil
100g Khoya
100g wheat flour
30g ghee
100ml water
80g powdered sugar
10g powdered cardamom

Method:

Knead the water, oil and flour.
Then cook Khoya in a saucepan with 20g ghee on low flame.
Allow it to cool and then add sugar powder and cardamom powder. Mix them well.
Then divide Khoya mixture and dough in four parts.
And stuff the Khoya into the dough and then roll each roti into a round shape.
Roast them on both sides and spread the remaining ghee on the roti.
And then serve it hot.

Chicken Biryani

2009-10-20T03:13:00.000-07:00

Ingredients:

Basmati rice - 2 cups
Chicken pieces - 3 kg.
Onion – 3
Ginger paste - 1 tsp
Green chilli paste - 1 tsp
Garlic paste - 1/2 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1 tsp
Garam masala powder - 2 tsp
Cumin powder - 1 tsp
Cardamom powder - 1/2 tsp
Coriander powder - 1 tsp
Green coriander leaves - 2 tbsp, chopped
Yoghurt - 1 cup
Tomato puree - 1/2 cup
Water - 3 1/2 cups
Milk - 1/2 cup
Oil - 8 tbsp
Saffron - a pinch
Salt according to taste

Method:

• Make a mixture with tomato puree, yoghurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala powder, coriander powder and salt.

• Take the chicken and marinade it in the same mixture. Let it rest for 3-4 hours.

• Put oil in a pan, heat it and fry onions till they turn golden brown.

• Now, to this add the marinated chicken and cook the entire mixture for 10 minutes.

• Next in a pressure cooker, take the rice and add 3 1/2 cups of water to it. Also, take the saffron, mix with the milk and add to the rice.

• Finally, add the cardamom powder and the chicken pieces, along with the marinade.

• Mix all the ingredients gently and cover the cooker lid and leave it for 2-3 whistles.

And now your delicious chicken Biryani is ready to serve. You can garnish it with green coriander leaves.

Diwali Recipes

2009-10-15T07:37:00.000-07:00

Diwali is one of the most significant festivals of Hindu. And in our Diwali recipe section you can find wide variety of traditional Indian recipes. So celebrate Diwali this year with our easy and delicious food.

Badam Kheer

Besan Burfi

Gulab Jamun

Kaju Burfi

Jalebi

Rasgulla

Dry Fruit Kheer

Rice Kheer

Dahi Bada

Aloo ki puri

Aloo ki sabzi

Matar Panner

Rasgulla

2009-10-15T04:05:00.000-07:00

Ingredients:

• 1/2 Liter milk
• 3 tbsp Lemon juice
• 2 tsp All Purpose Flour
• 1/4 tsp Rose essence or cardamom powder
• 1 Cup Water
• 1 Cup Sugar

Method:

•Take a pan and heat milk in it. Bring it to a boil.

•Add lemon juice, stirring slowly and gently till cheese separates from the milk.

•Now turn off the heat and strain it through a strainer.

•Make sure all the water from the cheese is drained.

•Now knead it to make soft dough.

•Combine flour with it and knead again.

•Make small rounded balls from the dough, keep aside.

•The balls should not have any cracks in it.

•Now combine sugar and water in a saucepan and boil it.

•Add cheese balls to the syrup and cook it for about 30 minutes with lid partially covered.

•Add rose essence or cardamom powder and turn the heat off.

And then leave them to cool and then serve to your guests.

Kaju Barfi

2009-10-15T04:03:00.000-07:00

Ingredients:

• 3 cups Raw Cashew Nuts
• 2 cups Water
• 2 cups Sugar
• Silver foil

Method:

•Grind the cashews to make a fine powder.

•Next prepare sugar syrup by combining water and sugar together in a pot and heating them.

•Stir continuously until it has a 2-thread consistency.

•Turn off the flame.

•Dissolve cashew powder in the syrup. Make the solution thick.

•Spread the solution on a greased plate and put silver foil on it.

•Allow to cool and then cut it into pieces.

Matar Paneer

2009-10-15T04:00:00.000-07:00

Ingredients:

• 200 gms Paneer
• 1 cup cooked Green Peas
• 1 Onion
• 1 Tomato
• 1/2 tsp Coriander Powder
• 1 tbsp Poppy Seeds
• 1 tsp Roasted cumin powder
• 1/4 tsp Black Pepper Powder
• 1 tsp Ginger-garlic Paste
• 1 Green Chilli
• 1/2 tsp Turmeric Powder
• 2 Bay Leaves
• 3-4 Cloves
• 1 tsp Red Chilli Powder
• 1 tsp Garam Masala Powder
• Vegetable oil
• Salt to taste
• Green Coriander Leaves (chopped)

Method:

•Heat vegetable oil in a pan.

•Cut the paneer into small sized cubes.

•Fry them on medium flame until they turn light brown. Occasionally turn the cubes while frying. Take them out.

•Chop the tomato, onions, and green chilli.

•Make a paste by grinding it in a grinder.

•Now fry this paste for 8-10 minutes. Add ginger-garlic paste and mix well.

•Heat rest of the oil and fry bay leaves along with cloves for about 30 secs.

•Add the prepared paste and fry on a medium flame until it turns golden brown.

•Add poppy seeds, turmeric powder, red chilli powder, garam masala, black pepper powder, coriander powder and salt. Mix them well.

•Now add green peas and fry for about 2 to 3 minutes.

•Add sufficient water to make thick gravy. Heat the gravy till it boils.

•Add paneer cubes. Stir the mixture properly and cook on a medium heat for about 5 minutes.

•Garnish the dish with chopped coriander leaves.

Jalebi

2009-10-15T03:58:00.000-07:00

Ingredients:

• 2 cups Flour
• 1-1/2 tbsp Rice flour
• 1/4th tsp Baking powder
• 2 tbsp Curd
• 3 cups Sugar
• 2-1/2 cups Water
• 1/2 tsp powdered Cardamom
• Ghee or Vegetable oil for frying

Method:

•Mix the flour, rice flour, baking powder and curd in a bowl.

•Mix well, add water and whisk until smooth.

•Set aside for about 2 hours to ferment.

•Whisk thoroughly before use.

•Prepare string syrup by dissolving sugar in the water.

•Just before the syrup is ready add cardamom powder.

•Heat oil in a heavy bottomed pan or kadhai.

•Pour the batter in a steady stream into the kadhai to form coils.

•Make 4-5 at a time.

•Deep fry them until they are golden and crisp all over but not brown.

•Remove from the kadhai and drain on kitchen paper and immerse in the sugar syrup.

•Leave for at least 4-5 minutes so that they soak the syrup.

•Take them out of syrup and always remember that you must serve them hot.

Dahi Bada

2009-10-15T03:55:00.000-07:00

Ingredients:

• 3 Cups Fresh Curd
• 1 Cup Urad dal
• 1/4 Cup Moong dal
• Pinch of Asafoetida
• 1 Green Chili (finely chopped)
• 2 tsp Cumin Seed (roasted and grounded)
• 1 tsp Chili Pepper
• 1 tsp Garam Masala
• 6 tsp Sweet Tamarind Chutney
• Chopped Coriander leaves
• Salt to taste
• Oil

Method:

•Wash and soak the two dals overnight in water.

•Drain out excess water.

•Add asafoetida, salt and green chilli.

•Grind to make a thick batter, beat till fluffy.

•Now heat oil in a large frying pan.

•Add spoonfuls of dal batter in oil and fry until turned golden brown. Remove excess oil.

•Drop the hot badas in a cold water bowl and leave for about 3-4 minutes.

•Take each Bada out from water, squeeze and set aside. Now add garam masala, pepper and salt in beaten curd.

•Pour curd mixture over badas, placed on a deep bottomed dish.

•Sprinkle with roasted cumin powder and chopped coriander leaves.

And your Dahi Bada is ready and you can serve it with tamarind chutney.

Besan Burfi

2009-10-15T03:52:00.000-07:00

Ingredients:

• 1 Cup Besan
• 1 Cup ghee
• 1 Cup milk powder
• 1-1/2 Cup sugar
• 2 Cup Water
• 1 tsp Pista

Method:

•Melt ghee and fry Besan in it till a nice smell comes out.

•Transfer the mixture in another vessel and mix with milk powder.

•Make thick sugar syrup by combining water and sugar in a pot and heating them over low flame.

•Drop the fried Besan mixture in the prepared sugar syrup and stir it.

•Add chopped Pista or nuts and stir properly.

•Transfer to a greased plate.

• And when it becomes firm cut into diamond shaped pieces and then serves.

Badam Kheer

2009-10-15T03:50:00.000-07:00

Ingredients:

• 1 Cup Badam
• 6 Cups Milk
• 1 Cup Sugar

• 2 Cup Water
• 1/2 tsp Saffron Strands

Method:

•Soak Badam in a hot water for an hour.

•Drain the water, peel off the skin of almonds and make a fine paste in a grinder you can also use milk if necessary.

•Cook Badam paste for about 10 minutes in a heated pan over low flame and stir it continuously.

•Add sugar according to taste and keep stirring the mixture.

•Pour the remaining milk and boil it for about 15 minutes.

•Garnish it with a few saffron strands.

Dry Fruit Kheer

2009-10-15T03:49:00.000-07:00

Ingredients:

• 10 Pieces of almond, soaked separately
• 10 Pieces of cashew, soaked separately
• 10 Pieces of Pista (pistachios), soaked separately
• 1 tbsp Khus Khus, soaked separately
• 1 Liter milk
• 1-1/4 Cup sugar or as per taste
• Very little saffron, soaked in warm milk

Method:

•Peel off the almonds and pistachios.

•Grind all dry fruits (including Khus Khus) together to smooth paste.

•Boil the milk until reduced to 3/4 of it.

•Add the dry fruit paste in the boiled milk and again boil until it blends well.

•Reduce the flame and add sugar.

•Stir constantly until the sugar gets dissolved.

•Take off heat and finally add soaked saffron.

Rice Kheer

2009-10-15T03:46:00.000-07:00

Ingredients:

• 1/2 cup Basmati Rice
• 10 tbsp Sugar
• A few strands of Saffron
• 6 cup Milk
• 1 tsp Ghee
• 1 cup Water
• 1 tsp Raisins
• 1 tsp Cardamom Powder
• 1/2 cup Cashew Nut

Method:

•Take milk in a pot and bring it to a boil. Reduce the flame.

•Meanwhile wash the raw rice thoroughly.

•Add the rice into the boiling milk.

•When rice are half cooked, add little water if required.

•Mix sugar and cashew nut pieces with cooked rice.

•Stir continuously until it boils.

•Dissolve saffron in little milk.

•Add it to the cooked mixture with cardamom and raisins and then mix it well.

Another method of rice kheer:

Soak rice in water for 30 minutes.

Melt ghee in pan, add rice and fry until it is clear.

Add milk to rice and simmer until liquid has been reduced by half.

Add sugar and cook until dissolved.

Add the nuts and simmer for a few minutes.

Remove from heat and serve warm or cold.

Gulab Jamun

2009-10-15T03:44:00.000-07:00

Ingredients:

• 1 cup Flour
• 2 pinch Soda Powder
• 100 gms Ghee
• 3/4 Liter Milk
• 6 crushed Cardamoms
• 1 tbsp Sugar
• 1 tsp Rose Essence
• 2 Pinch Saffron

For syrup:

• 3 cups Sugar
• 3 cups Water

Method:

•Boil the milk till it reduces to half cup.

•Cool and add soda powder and 1tbsp sugar.

•Mix properly and make it smooth.

•Slowly add flour and prepare fine dough. Leave it for an hour.

•Apply little ghee on the palms.

•Make small balls from the prepared mixture.

•Pour ghee in a pan and heat. Fry the balls in ghee on a low flame.

•Boil water with equal amount of sugar. Also add cardamom and saffron.

•Filter and add rose essence to it.

•Put the fried balls in this solution.

•And then remove it after 3-4 hours.

Aloo Ki Sabzi

2009-10-15T03:42:00.000-07:00

Ingredients:

• 4 Potatoes (boiled and peeled)
• 2 tsp Turmeric Powder
• 1/2 tsp Red Chilli Powder
• 1 tsp Cumin Seeds
• Salt to taste
• 1-1/2 tbsp Oil

For puree:

• 2 Onions
• 4 Cloves garlic
• 2 Green chilies
• 2 Tomatoes
• 1 Piece very small ginger

Method:

•Cut the potatoes into small chunks and slightly mash them. Keep it aside.

•Blend all the ingredients of puree to form a smooth paste, keep it aside.

•Heat oil over medium heat in a non stick heavy base skillet and add cumin seeds.

•Allow spluttering and then add turmeric powder, red chili powder, salt and wait for 10 seconds.

•Now mix the puree and saute for 2-3 minutes until the raw smell is gone and oil appears on the sides of the skillet.

•Add potatoes and 2 cups of water.

•Simmer it for about 15 minutes.

And your curry is ready to serve. You can serve it with puri, rice or roti according to your taste.

Aloo Ki Puri

2009-10-15T03:41:00.001-07:00

Ingredients:

• 2 cups Plain Flour
• 1 tsp Salt
• Water as required

For filling:

• 4 Boiled Potatoes (medium size)
• 3 Green chilies (finely chopped)
• 1/4 tsp Turmeric Powder
• Red Chilli Powder to taste
• Vegetable oil as needed
• Salt to taste

Method:

•Sieve flour and add salt to it.

•Add water and knead it properly to make soft dough.

•Cover it with a wet cloth and keep it aside for half an hour.

•Peel and mash the potatoes.

•Add green chillies to it and mix well.

•Combine the remaining ingredients with it & again mix well.

•Divide the dough into small balls and roll one ball at a time in the form of a small puri.

•Put a small quantity of potato mixture over it and close it properly from all the sides.

•Roll it gently into a puri.

•Place it into hot oil for deep-frying till they blow up.

And your puri is ready to serve.

Shahi Paneer

2009-10-08T05:32:00.001-07:00

Ingredients:

250 Gms. paneer
3 tbsp. ghee or butter
1 onion chopped into strips
1/2" piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala
1/2 cup milk
2 tbsp. tomato sauce
And salt according to your taste

Method:

Chop the paneer into 2" fingers.
Heat the butter or ghee and then add green chilli, onion, ginger and cardamom. Fry for 3-4 minutes.
Add tomatoes and cook for 7-8 minutes, covered.
Add curd and cook for 5 minutes.
Add 1/2 cup water and cool.
Blend in a mixie till smooth.
Heat remaining ghee; add gravy and other ingredients except milk and paneer.
Boil to get very thick gravy.

And before serving heat the gravy and add paneer fingers and milk and then boil for 3-4 minutes.

For Garnish use grated paneer and chopped coriander.

Bhel Poori

2009-10-05T09:29:00.001-07:00

Ingredients:
Sev 2 cups
Onion 1 no finely chopped
Tomato 2 no finely chopped
Mango 1/2 cup finely chopped.
Turmeric 1 tsp
Carrot grated 1/4 Cup.
Cucumber 1/2 Cup finely chopped.
Potatoes 2 no boiled, peeled & cubed
Salt, chili powder according to taste
Green chutney
Sweet chutney

Methods:

For Green chutney:

Cilantro 1/2 bunch
Green chilies 6 no
Potato wafers 1 tsp
Salt & lemon juice.
Blend all the above to a fine paste & reserve.

Sweet/sour chutney:

Tamarind extract 1 cup
Pitted Dates 1/2 cup
Brown sugar 1 Tbsp.
Cumin Powder 2 tsp.
Chilli Powder 2 Tsp.
Salt Acc to taste

Boil the above till they reduce by half & cool.
Grind it to smooth consistency.

For Bhel Poori:
Mix all the ingredients & serve in individual plates immediately. In case of entertaining keep everything separately in individual bowls & let the guests mix them by themselves.

Momo's

2009-10-05T09:19:00.001-07:00

Ingredients:
• 2 cups Maida
• 1/2 Cabbage, grated)
• 1/2 tbsp Salt
• 3 medium-sized Onions (chopped)
• 1/2 tsp Ginger paste
• A pinch of Baking Powder

For Chutney
5 Garlic flakes, chopped
• 5 Red Chillies, chopped
• Little amount of Vinegar
How to make Momos:
1) Mix maida, baking powder and water to make smooth dough. Leave the dough overnight.
2) Roll out medium sized chapattis from dough.
3) Cut into two halves from the middle like samosas.
4) Now make a mixture of grated cabbage, onion, ginger paste and salt to taste to stuff in.
5) Stuff the half-piece chapatti with this mixture. Repeat the step to make all the momos.
6) Steam these momos in an idli utensil for about 10 minutes. Or you can also fry them.
7) To prepare chutney, churn garlic, red chilli and vinegar in a mixer.
8) Serve the momos with chutney.

Aloo ka Paratha

2009-10-05T09:06:00.000-07:00

Ingredients:
Plain flour (Aata) 2 cups

Water for kneading

Salt 1 tsp.

For Filling

Potatoes boiled 3-4 medium size

Green chilies finely chopped 2-3

Small onion finely chopped 1

Dry Fenugreek leaves 1 tbsp.

Red chilli powder 3/4 to 1 tsp.(according to taste)

Turmeric Powder 1/4 tsp.

Salt according to taste

Vegetable Oil for making the parantha

Method:
For Dough

1. Sieve flour. Add salt.

2. Add water a little at a time.

3. Knead into a medium soft dough.

4. Cover with a wet cloth and keep it for half an hour

For Filling

1. Mash the potatoes. Add dry fenugreek leaves, green chillies and onion.Mix well.

2. To this mixture add all the spices & again mix well.

For Paratha

1. Divide the dough into balls of equal portions and

2. Roll one ball at a time in the form of a small puri.

3. Now put a small quantity of above mixture (filling) over it, close it from all sides.

4. Apply some flour on both sides and roll it gently into a paratha.

5. Now cook on a tava, by applying 1/2 - 1 tsp. oil on each side, until light brown and serve hot.

Serve with Chutney or Pickle or Plain Curd.