The Writer's Blog

Aloo ke Masaledaar Lachche (Indian Version of 'French' Fries) Punjabi Recipe MY RATING : 8.5/10   Ingredients: 1/2 tsp red chilli powder oil for frying salt to taste 8 big size potatoes 1/2 tsp cumin powder 1/4 tsp dry mango powder 1/2 tsp chaat masala Method : Take off the potatoes, wash and cut into fine matchsticks or grate. Soak in cold water for at least 1 hour, changing the water twice. Remove and pat dry on a towel. Heat up the oil in a kadhai over moderate heat. Mix in a handful of potato matchsticks at a time and fry, stirring constantly to keep them separate. Remove when they are pale golden and spread on an absorbent paper to take off excess oil. Mix everything salt, red chilli power, cumin powder, dry mango powder and chaat masala. Sprinkle this masala mixture over the fried potatoes while they are st

Makki Paneer Pakora (Maize Cottage Cheese Dumplings) North Indian Cuisine MY RATING : 9/10 Tasty treats from Jaipur.co Ingredients: 1/2 tsp cumin powder 2 tblsp coriander leaves chopped oil for deep frying 6 tblsp bengal gram flour besan salt to taste 2 tsp ginger chopped 2 tsp garlic chopped 2 green chilli chopped 1 cup milk 1 3/4 tsp dry mango powder amchur 1 onion chopped 100 gms cottage cheese (paneer) 200 gm corn fresh (makki) Recipe: Crush the corn in a blender. Grate the cottage cheese. Heat up oil in a pan, mix in cut ginger and garlic and stir fry till pink. Mix in crushed corn and stir fry. Mix in salt and mix. Mix in milk and stir fry to get a creamy texture. When the corn is cooked, transfer to a round dish and cool. Mix in grated paneer, cut onion, cut green chillies, cumin powder, amchur powder

MATHRI SEV PURI Source :  www.sanjeevkapoor.com Crisp refined flour mathris topped with american corn ans assorted chutneys. Preparation Time :  8- 10 hours Cooking Time :  5-7 minutes Servings :  4 MY RATING - 8.4/10 INGREDIENTS Mathri 16 Oil 1 tablespoon Onion , chopped 1 medium American corn kernels, boiled 1 cup Fresh red chillies, chopped 2 Sweet chilli sauce 1/4 cup Chaat masala 1/2 teaspoon Fresh mint leaves, chopped 1 tablespoon Fresh coriander leaves, chopped 2 tablespoons Salt to taste Lemon juice 1 tablespoon Sev 1/2 cup Fresh parsley, chopped 2 tablespoons METHOD Heat oil in a pan. Add onions and sauté. Add American corn and sauté. Add fresh red chillies, sweet chilli sauce and toss. Add chaat masala, mint leaves and coriander leaves. Adjust salt. Mix and cook till dry.Add lemon juice to the corn mixture. Divide into sixteen portions. Place each portion on each mathri. Sprinkle sev. Garnish with parsley and serve immediately.

itslife.com Mysore Masala Dose Kannada Cuisine / South Indian Recipe MY RATING - 9.8/10 Ingredients For the Masala: 3 cups boiled and slightly mashed potatoes 2 cups chopped onions 1/2 cup boiled peas 3-4 finely chopped green chillies 1/4 inch piece of ginger (finely minced) 2 cloves of garlic (crushed finely) 3 tbsp. olive oil 1 tsp. mustard seeds 1 pinch asafoetida 4-5 curry leaves salt to taste 1 tsp. turmeric powder 1 tsp. cumin powder chopped coriander 1/2 cup grated fresh coconut For Dosa Mix: 1/2 cup urad dal 1/2 cup tuvar (arhar) dal 1/2 cup chana dal 4 cups rice salt to taste For the Chutney: 2 cups fresh grated coconut 3/4 cup chopped green chillies 1 cup roasted bengal gram (daalia) 8-10 curry leaves lemon juice salt METHOD For the Dosa Mix:   Soak the rice for 8-10 hrs. Combine & soak the dal for about 2 hrs. Grind the dal in a blender adding enough water to make a smooth mixture. Follow the same for the rice. Mix in the

Kukku Rasayana Condensed Mango Kheer/Payasam Tulu Cuisine / Udupi recipe Indian Cuisine MY RATING - 9.4/10 Source - www.adipil.blogspot.com     nsushma.blogspot.com   Ingredients   Fruit Jaggery Grated Coconut Salt Method Peel out the fruit.  Squeeze out the Pulp.  Add Jaggery.  Add a Pinch of Salt.  Grate Coconut.  Grind it along with a few cardamoms and take out the milk.  Mix this along with the Fruit-Jaggery mix.  Mix it well.  Serve it cold with a few Fruit pieces cut into small pieces.

Aalu Bonda Potato Fillings South Indian (Kannada/Udupi), Konkan & Marathi Recipe Indian Cuisine Recipe MY RATING - 9.6/10 Source - www.recipesindian.com medhaa.blogspot.com FOR MORE RECIPES CLICK HERE   Ingredients 6 potatoes 8 green chillies 4 tsp oil (for seasoning) 2 cups Bengal gram flour 1 tsp chilli powder asafoetida water 2 tbsp coconut gratings oil for frying ½ tsp mustard seeds ¼ lime a few coriander leaves 1 spring curry leaves salt to taste Method Wash potato and boil in water. Peel and cut into small cubes. Cut green chillies and curry leaves. Drop them, as well as coconut gratings and salt, in a vessel. Combine potato pieces and put a few drops of asafoetida water. Mash properly. Put juice of lime. Season with mustard and curry leaves in oil. Shape balls of the potato mix and keep aside. Sieve Bengal gram flour. Make a batter by adding ½ cup of water, salt chilli powder and asafoetida in the flour. Heat oil in frying pan. Flatten the balls of potato mix, one by

Aloo Kangmet (Manipuri Boiled Potato Fry) North-East Indian Cuisine Manipuri Recipe MY RATING - 9.12/10 Source - leirang.com mingudam.wordpress.com Ingredients 2 medium potato – boiled and peeled 1/2 onion -thinly sliced 8-10 dry red chillies Salt to taste Oil Preparation In a little oil, fry the red chillies till they turn dark brown. Drain and keep aside to cool. In the same oil, fry the sliced onion till they are almost crisp. Drain and keep aside. Mash the boiled potato.  When cooled, mash the fried red chillies, onion and salt.  Now, mix this thoroughly with the mashed potato. Serve with boiled rice and dal.

Dal Tadka Dhabewali (Punjabi Dal Fry / Punjabi Lentil Curry) Indian Cuisine Recipe North Indian Cuisine (Punjabi Recipe) MY RATING - 9/10 Source - www.indianfoodforever.com   cuisineindia.wordpress.com Ingredients 2 - 3 green chillies 1/4 cup coriander leaves 1/4 cup bengal gram divide (chana dal) 8 - 10 garlic flakes 4 tblsp oil 3 medium sized tomatoes 1/2 tblsp cumin powder 1/4 cup red kidney beans (rajma) 1 tblsp red chilli powder 2 medium size onions 1 tblsp kasoori methi 3 tblsp butter 1/2 cup black gram divide (urad dal) salt to taste Method Clean, wash and soak urad dal, chana dal and kidney beans in sufficient water for at least six hours. Take off and finely cut onion and garlic. Wash, take off stem and finely cut green chillies. Wash and finely cut tomatoes. Wash and cut coriander leaves. Remove soaked dals, mix in six cup water and pressure-stir fry for half an ho

Travancore Sambaar/Sambhar (Kerala Lentil Curry) South Indian Cuisine Recipe Sambhar Recipe MY RATING - 9/10 Source - travancorefood.blogspot.com   youdesaia.com Ingredients 1 Cup Pigeon Peas (tuvar dal) 1/4 Tsp Turmeric Powder 1 Tsp Sambar Powder 4 Nos Red Chillies dried 50 gms Shallots 1/2 Tsp Mustard Seeds 2 Tbsp Coconut Oil 1/2 Tsp Asafoetida (Hing) 3 Nos Drumsticks 2 Nos Potatoes 2 Nos Tomatoes 1 No Cucumber Salt to taste 1 tbsp Tamarind paste 1 Sprig Curry Leaves Method - Wash and pressure cook the lentils along with turmeric powder - Transfer the cooked lentils to a stock pot or container - Add the cut vegetables to this and cook over medium flame with some added water - Add tamarind paste and salt per taste - Bring this mixture to boil and add sambar powder and hing - In a seperate pan heat the coconut oil, add musard seeds, shallots, dry red chillies and curry leaves - Pour this mixture of spluttered mustard,shallots,chillies over the boiling

Kuttu Ki Puri (Navratri/Ekadashi Special) Indian Cuisine Recipe North Indian Cuisine MY RATING - 9/10 Source - www.indobase.com Ingredients • 1 cup Kuttu Ka Atta (Buckwheat Flour)   • 1/4 cup Coriander Leaves (chopped)   • 1 Potato (boiled and mashed) • 2 Green Chilies (chopped)   • 1 tbsp Oil • Salt to taste • Water for kneading   • Oil for deep frying Method • Take kuttu, coriander leaves, potato, green chilies, 1tbsp oil and salt in a flat-bottomed vessel. Add water gradually to knead a little firm dough. • Make small round balls of the dough and roll out each ball to form a puri / poori. • Heat oil in a frying pan and fry till the puri turns dark brown. • Make all puris like this from the remaining dough, repeating the above-mentioned step. • Kuttu ki puri is ready to eat. Serve with aloo ki sabzi or green chutney.

Kundru ki sabji [Kovakka/Tundli/little gourd Delicacy] Indian Cuisine Recipe  MY RATING - 9.5/10 Ingredients 15-20 tundlis (Kundru) 1/2 cup oil 1 tsp cumin seeds- roasted and powdered 1/2 tsp chilli powder 1/4 tsp turmeric 2 tsp coriander powder salt to taste 1/2 tsp garam masala 1 tsp mango powder 1/4 tsp asafoetida 1 tbsp chopped coriander leaves Method Cut the kundru/kovakkai lengthwise into halves. Heat the oil in a kadahi , over high heat, add the kundru/kovakkai and fry to a light brown and till the edges fold towards each other. Add the rest of the ingredients, except the coriander leaves. Lower heat, cover and cook till tender but bite like. Serve hot, garnished with coriander leaves.

Gujiya Holi Special Recipe Indian Sweet (North Indian) MY RATING - 9/10 Source - www.indianfoodforever.com     Ingredients desipad.com Ghee / Oil to fry For the Cover : 500 gms Maida (All purpose flour) 6 tblsp Oil / Ghee (melted) For the Filling : 500-600 gms Khoya 1/2 tsp green Cardamom Powder 25 gms chopped Almonda 25 gms Raisins (Kishmish) 25 gms dried Coconut (shredded) 350 gms Sugar (Cheeni) or to taste (powdered) Method Sieve the flour. Mix the six tablespoons of oil with the maida. Using fingers, mix well so that the mixture takes the form of breadcrumbs and binds to a certain extent. Now add some water and knead lightly. Keep adding water as required and knead into a soft but tight dough. Set aside and cover with a damp cloth. Now mash the khoya and fry it in a kadhai / deep pan till light brown in color. Add sugar and cardamom powder into the khoya and mix well. Add almonds, cash

PURAN POLI (Gram Flour Bread) Holi Special Recipe Indian Cuisine MY RATING - 8.8/10 Source - www.holifestival.org iloveindia.com Ingredients 300gms. chana (yellow gram) dal 300 gms. jaggery (molasses) or sugar 1 tsp. cardamom powder 150 gms. plain flour 1 tbsp. ghee warm water to knead dough ghee to serve Method Boil dal in plenty of water till soft but not broken. Drain in a colander for 10-15 minutes. Pass through an almond grater little by little till all dal is grated. Mash jaggery till lumps break. Mix well into dal. Put mixture in a heavy saucepan and cook till a soft lump is formed Take care to stir continuously, so as not to charr. Keep aside. Mix ghee with flour, add enough water to make a soft pliable dough. Take a morsel sized ball of dough, roll into a 4" round. Place same sized ball of filling in centre, life all round and seal. Reroll carefully to a 6" diameter round. Roast on warm griddle till golden brown. Repeat ot

Gujarati Gathiya  Holi Special - Tea Time snack Gujarati Cuisine Recipe MY RATING - 8/10 Source - www.indianfoodforever.com tastefood.info Ingredients: 1/2 kg gramflour (Besan) Salt to taste Pinch of soda bicarbonate Oil for frying Method: Seive the besan, soda bicarbonate and add salt to it. Now add enough oil to the besan and salt mixture that it start forming rough balls. With water knead a tight dough and then cover it with a wet cloth piece and keep it aside for 1/2 hour. Now heat oil in a kadai. With the help of a gathiya maker drop gathiya in the heated oil. Fry till golden crisp. Drain excess oil and soak them on tissue paper. Let them dry in open air. When cool store them in a airtight container.

Thandai (Cold Milk & Herb Beverage) Holi Special Recipe MY RATING - 9.5/10 Source - www.holifestival.org Ingredients: 1 1/2 litres water homerecipes.in 1 1/2 cups sugar 1 cup milk 1 tbsp. almonds 1 tbsp. kharbooj/tarbooj seeds skinned (commercially available) (these are skinned dried seeds of watermelon and cantaloupes) 1/2 tbsp. khuskhus (poppy seeds) 1/2 tbsp. saunf (aniseed) 1/2 tsp. cardamom powder or 15 whole pods 1/2 tsp. rose water (optional) 1 tsp. peppercorns whole 1/4 cup dried or fresh rose petals (gulkand variety) Method: Soak sugar in 1/2 litre of the water used. Keep aside. Wash clean all other dry ingredients, except cardamom if using powder. Soak in 2 cups of remaining water. Keep aside. Allow all soaked items to stand for at least 2 hours. Grind all soaked ingredients to a very fine paste. (not sugar) Use a stone grinder (manual or electric) if possible. When the paste is very fine, mix remaining

Sarson da Saag ( Curry of Mustard leaf) Punjabi cuisine recipe MY RATING - 9.4/10 Source - www.punjabi-recipes.com Ingredients: A Bundle Sarso Ka saag(Mustard Leafs) 2 Patotos 1 Onion 3 Green Chillies 2 Red Chillies 2 Table Spoon Salt Garlics Ginger . Palm Oil or Ghee Instructions: Soak the Saag in Water for about 05mins, drain & water every leaf, so that there is no mud in the stem. Dice Onion & Make very thin and small pices of garlic+ginger+green Chillies(Juliane Cut) Soak red chillies in water for 05min & drain. Make Paste for the same Cut potatoes in small cubes and roast it in oil Heat a large pan and add oil Put Onion+Ginger+Garlic for 02 min, once the onion is light red. Put the saag and patatoes and cover the lid lightly for about 10mins Add salt accordingly to your taste Once the water is eveporated, fry it till there is no water left and oil comes out by the side. Serve along with Indian Bread or Steam Rice

Udipi Sambaar (Udupi Sambhar/Lentil Curry) Dakshina Kannada (Southern Canara) Cuisine Recipe MY RATING - 9.6/10 Source - www.udupifood.blogspot.com Ingredients : 1/2 Cup Toor Dal 1/2 Tsp Fenugreek seeds 1 Tsp Urad Dal 6 Nos Red Chillies 2 Tsps Corriander seeds 5 sprigs Curry Leaves 1 cup coconut (Grated) 30 nos Shallots 1 tsp Mustard Seeds 1 pinch asafoetida 2 Nos Green chillies 2 cups cut chunks of vegetables (brinjals, carrots, french beans, pumpkin, yam) 2 Tsp tamarind paste: Salt to taste 2 Tsps Jaggery/Salt Oil as per need Method: - Cook the tuvar dal till tender then mash. - Heat 1 tblsp oil in a heavy bottomed pan and roast the fenugreek seeds till light red, then add 1/2 tsp urad dal and let it saute till they change colour too. - Add the red chilli and coriander seeds. - Add a 3 sprigs of curry leaves and the grated coconut and roast. - They should all turn light brown and aromatic. - Cool and grind to a fine paste with a little water. - Heat 1 tblsp

Kadala Curry (Kerala Chana Masala/Gram Curry) Kerala (Malayalee) Cuisine Recipe Spicy MY RATING - 9/10 Ingredients:- Black ChickPeas (Kadala) – 1 cup Sliced Onion – 1 medium Sliced Green Chillies – 2 Sliced Tomato – 1/2 Ginger-Garlic Paste – 1 tbsp Curry Leaves – a few Grated coconut – 1 tbsp Chopped Coriander Leaves – 1 tbsp Red Chilly Powder – 1/2 tsp Coriander powder – 1 and 1/2 tsp Turmeric powder -1/4 tsp Mustard Seeds -1/2 tsp Method:- Soak chickpeas overnight .Cook it in a pressure cooker adding enough water,salt ,green chillies,half of ginger-garlic paste and half of sliced onion.Heat little oil in a pan and add grated coconut into it.Fry till light brown and remove it from the pan and clean it well.Keep aside to cool.When it is cooled ,grind it along with 2 tsp of cooked chickpeas and coriander leaves.Again add oil into the same pan and add mustard seeds into it.When they pop,add the curry leaves and the rest of onion and ginger-garl

Kosambari (Lentil/Moong Dal Salad) Kannada/Tulu (Udupi) Cuisine Recipe MY RATING - 9.8/10 Source - wikipedia.com & maneadige.blogspot.com Image - nandyala.org Kosambari or Koshambari is a salad made from pulses (split legumes) and seasoned with mustard seeds. The pulses generally used are split bengal gram (kadale bele in Kannada) and split Green gram (Hesaru bele in Kannada).  These salads are sometimes eaten as snacks, but usually as a part of full course meal in Udupi cuisine. Ingredients: 2 cups split moong dal (soaked in water overnight) 1 cup Grated cocunut 1 tsp Lime juice salt to taste For seasoning:   1 tsp Mustard seeds 1Green chilli, chopped A pinch Hing 3-4 Curry leaves 2 tsp Oil Method: Mix all the ingredients in a mixing bowl. For seasoning, heat oil and add mustard seeds. Once the seeds splutter, add the green chillis, hing and curry leaves. Add the seasoning to the other ingredients and mix well.  This is a very nutritious preparation that d