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

Indori Puri Palak Ki  (Madhya Pradesh Recipe) MY RATING - 8.1/10 Source - http://www.indianfoodsco.com/RecipesRegionalIndian/MadhyaPradeshRecipes.htm Ingredients:   http://bp3.blogger.com/ 2 cups plain flour 2 tbsp.. ghee 1 cup fresh spinach chopped 1 tsp.. ginger 5 green chillis 1/2 tsp.. cumin seeds crushed coarsely 2 tsp. plain yogurt Salt to taste Ghee for deep frying   Method :   Wash and boil spinach in very little water. Grind ginger into a paste. Blend spinach with its water and mix till smooth. Sieve flour with salt. Make well in centre. Add all other ingredients in well except ghee for frying. Knead into a slightly stiff but pliable dough. Cover and set aside for 30 minutes. Knead again till smooth. Divide into small portions. Roll into 4" diameter rounds. Heat ghee, then add two puris at a time. Puff by pressing gently with back of flat slotted spoon. Flip and fry other side.

Chana Madra Himachali Cuisine Recipe MY RATING - 8/10 Source - http://www.surfindia.com/recipes/channa-madra.html Ingredients 500 gm: Yogurt 250 gm: Kabuli chana-boiled 3 tsp: Raisins 4: Cardamoms 5-6: Cloves 1/3 tsp: Black cardamom-powder 1/3 tsp: Clove-powdered 1/2 tsp: Turmeric 3/4 tsp: Cumin powder 1/2 tsp: Salt 250 gm: Ghee Method Heat the ghee in a pan. Add cardamoms, cloves, black cardamom, clove powder, turmeric, cumin and kabuli channas and mix well. Then add the salt, raisins and yogurt and cook on low flame for 20 minutes. Serve hot with rotis.