Maxima Kitchenware

  HONEYCOMB KADAI:  The  honeycomb Maxima Kadai   is one of our latest developed products with a unique hexagonal pattern which adds to the performance and durability of the non-stick surface, ensuring a good cooking experience with less time consumption. The unique honeycomb pattern also provides non-stick, less fat, healthy cooking. The Three-layer composite steel provides even heat distribution to the entire pan enabling food to cook faster and more energy-efficient. The Kadai is suitable for use with all cooktops, including induction cooktops. Nonstick technology is scratch resistant and the ideal surface for healthier cooking requiring little or no oil or fat.  Raised honeycomb  structure protects Non-stick surface from abrasion wear and even metal tools, support various heat source like gas, storage, induction, electrical Non Stick  It should be non-stick. Which helps in faster cooking and protects the food from getting burnt. Trip...

The term ‘galouti,’ means ‘melt in the mouth.’ These kababs are soft from the inside but crispy from the outside, and they exude flavors and textures to die for! These  Galouti kababs are addictively delicious snacks   prepared with Kidney beans and potatoes. The aromatic spices added to the recipe offer various exotic flavors that entice the taste buds. Soaking Time:8 hrs Total Time:40 mins Servings:9 kebab INGREDIENTS For pressure cooking 1 cup rajma 2 peeled Potatoes 4 cup water ½ tsp salt For masala paste: 10 whole cashew / kaju (soaked) 2 tbsp fried onions 1 chili (whole) 2 pods cardamom  2 tbsp coriander 3 tbsp saffron water Other ingredients: 1 tsp ginger garlic paste ½ tsp Kashmiri red chili powder 1 tsp garam masala ¼ tsp salt 1 tsp rose water 1 tsp kewra water (optional) 1 tsp ghee or butter ¼ cup besan/gram flour (roasted) oil for roasting INSTRUCTIONS  In a small blender take 10 whole cashews. make sure to soak cashews in warm water for 10 minutes. A...

Aglio  e olio is a deliciously simple Italian dish of fresh garlic, olive oil, and Parmesan cheese tossed with freshly cooked spaghetti  This is a simple pasta dish nonetheless packed with flavors .  Spaghetti Aglio e Olio  is popular throughout Italy, but originated in Naples. Lets get started with this super easy to make recipe.                                                                                             PREP TIME      11 mins                                                                          ...

  Khow suey is a one pot meal with noodles and veggies cooked in the coconut milk and is garnished with a couple of things to complete the dish and giving it a finishing touch. Here’s my    version of the vegan Burmese khow suey ! This Vegetarian Khow Suey has a bunch of elements in it, which need to be separately made. Let’s break it down and start  making it in 3 parts .  Curry paste for khow suey This paste forms the base of the Khow Suey, and gives it that distinct flavour. It uses typically Asian fresh ingredients like garlic, ginger, coriander stems (don’t throw them away, they pack in so much flavour!), peppercorn and green chillies . These ingredients pack a punch into the dish. Grind these ingredients into a fine paste and keep it aside.   Coconut Curry The curry gives the dish the body, that soupy consistency which makes this dish so hearty and comforting. We start by cooking the curry paste with more aromatics, gram flour to thicken a...

  Hyderabadi Veg Biriyani    A popular spice and vegetables mixed favoured rice dish which is typically prepared by layering the biryani gravy and basmati rice in flat bottom vessel. traditionally the dum is a combination of flavored  vegetables and rice cooked  together with aromatic spices, saffron, and nuts. You only need raita | Yogurt dip for the side. INGREDIENTS 2 cups basmati rice TO GRIND: - 1 inch ginger 5 cloves garlic 4 green chilies 1/2 cup cilantro/coriander leaves 1/4 cup mint leaves WHOLE SPICES & FLAVORS : (Divide into two equal sets)(Use one set for vegetables and another for rice) 2 Bay leaves 6 cardamom pods 2 cinnamon sticks 2 teaspoons shah jeera / fine cumin 6 cloves 2 star anise salt to taste 2 tablespoons lime juice divided OTHER: 3 tablespoon oil 2 tablespoons ghee 1/2 teaspoon  turmeric powder 1...

Lets cook south Indian special Sabudana Vermicelli Payasam with  maxima cookware Semiya Payasam  is a simple, yet delicious festive pudding made of vermicelli , milk, dry fruits and flavored with cardamom and saffron. Usually cooked by tamilians  on occasions like Tamizh/Tamil new year and Onam where a feast is cooked, and this payasam is served as dessert. Give this delicious Semiya Payasam Recipe a try - it is super simple to make and makes a perfect sweet for those having a sweet tooth and crave for something sweet though healthy . Easy Sabudana Vermicelli Payasam  Recipe INGREDIENTS  ½ cup subudana ½ tbsp ghee 2 tbsp cashew 2 tbsp raisins ½ cup semiya / vermicelli 5 cup milk ½ cup sugar ¼ tsp cardamom powder INSTRUCTIONS firstly, in a bowl take ½ cup subudana and rinse with running water. add ¼ cup water and soak for 2 hours. in a pan heat ½ tbsp ghee, add 2 tbsp cashew and 2 tbsp raisins. roast on low flame until the cashew tur...