The Writer's Blog

Soibum thongba (Bamboo shoot curry) Manipuri Cuisine Recipe MY RATING - 8.9/10 Source - http://mingudam.wordpress.com/category/manipuri-dishes-recipes/ Ingredients   * Soak Soibum (I got bamboo shoot pickled from Grant Mart) with salt for a bit, wash it thoroughly * Cut Onions, ginger & garlic in slices * Cut 1 tomato in slices * Whole Zeera, tejpata (bay leaf), hing, methi, zeera powder, coriander powder, chilly flakes, turmeric powder. * Deep fry tunghanbi nga (Tilapia) * Oil & salt to taste * Potatoes cubed. * Fresh coriander leaves (which I didn’t have) Method   -Put whole zeera, bay leaf on heated oil, put little methi & hing, add onions, once a little brownish, add ginger & garlic, reduce flame & add masala – turmeric, zeera, coriander powder & chilly flakes - Add potatoes and fry at medium heat for 5 mins - Add the soibum & fry for 2-3 mins - Add boiled water - crank up the flame and let the curry boil. ( class=”hiddenSpellError” pre=”">

Sandesh(सोंदेश/সন্দেশ) Bengali Cuisine Recipe MY RATING - 8.5/10 Source -  http://365daysveg.wordpress.com/2008/04/10/bengali-sandesh/ Ingredients:: 1/2 gallon whole milk (I use organic) 1 – 1 & 1/2 tbsp lemon/lime juice A few pistachios chopped Some saffron 1 tsp elaichi powder 3 – 4 tbsp fine sugar Method:: Bring milk to a boil.  Once it starts raising, add the lemon juice only in one spot.  This makes  the curdle to produce faster. The curdles are now called paneer or Indian cottage cheese. Gently mix with a spatula.  Once all the curdles have come, you can see the water being separated and is almost clear. If not, add more lemon juice.  Drain the water in a cheese cloth.  Tie the cheese cloth with the curdles and let the remaining water drain by itself, this will take about 10 minutes.  Do not squeeze the water with your hands.  Now add the sugar, elaichi powder and knead well. saffron is optional in mixing.  The more you knead, the more creamy the net result

Ghugni (Pea Curry from Odisha/Orissa) Oriya Cuisine Recipe MY RATING - 8/10 Source - http://oriyafood.blogspot.com/2007/05/ghugni.html Ingredients:  2 medium sized potatoes boiled, pealed and sliced into medium dices  2 cups of dried peas soaked overnight in water  3 small tomatoes sliced into small pieces  1 small red onion  1 tsp chopped ginger  1 tsp chopped garlic  2 cardamoms  1 tsp of cumin seeds  2 small pieces of cinnamon  3-4 cloves  1 tsp of cumin powder  1 tsp of coriander powder  Fresh coriander leaves  Red chilli powder to taste  2 Green Chilies  Turmeric powder  2-4 tsp cooking oil  Salt to taste Method: Make a ‘masala paste’ of onion, garlic, ginger, cinnamon, cardamom, cloves with a little water Boil the soaked peas with some salt till soft (You can pressure cook the peas) Put 2 tbs of oil in a frying pan and put the cumin seeds and let them splutter Add green chillies Add the masala paste prepared earlier Fry them till light brown Add turmeri

Papaya Khar Assamese Recipe MY RATING - 9/10 Source - http://assamfoodie.wordpress.com/khar/ Reflections from Assamfoodie.wordpress.com "A traditional meal in Assam begins with a bowl of khar , a class of dishes named after the main ingredient, also called khar which is made by filtering water through the ashes of dried banana peels. Khar dishes can be made of pulpy vegetables such as gourds,papaya and cucumber, pulses ,greens etc There are many versions of Khar and these are just a few." Ingredients 2 cups peeled,cubed green papaya 1 tsp of plantain khar(kolakhar ) 1/2 tsp baking soda 1 tsp grated ginger 1/2 tsp mustard seeds 1 tsp mustard oil 1/2 cup water salt to taste 1/2 cup gram lentils,washed Method Heat the oil and add mustard seeds and ginger Stir-fry for a minute. Add the papaya cubes (and lentils)and stir well. Add the khar or the baking soda and salt. Add a little water and simmer it till the gravy is thick. Garnish with some extra