The Writer's Blog

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

Sheera Marathi Cuisine Recipe MY RATING - 8/10 Source -  http://www.awesomecuisine.com/recipes/901/1/Sheera/Page1.html Ingredients: 1/4  cups  of rawa (sooji) 2 tbsp of ghee 4 tbsp of sugar (more or less to taste) 1/4 cups of milk 1 chopped banana 1 tbsp raisins, soaked in water for an hour 1/8 tsp cardamom powder Method: 1. Roast rawa in the ghee till its aroma is released 2. Bring the milk to a boil 3.Then reduce the heat and add the roasted rawa along  with sugar and the bananas. 3. Blend well  4.Add the raisins and cardamom and cook until thick.

Mumbai Chiwda Marathi Cuisine MY RATING - 9/10 Source - http://www.indianfoodforever.com/maharashtrian/bombay-chiwda.html Ingredients: 1/3rd cup halves Peanuts (Moong Phali) 1/3rd cup halves Cashew (Kaju) 1/4th cup whole Almond (Badam) 1/4 cup blanched Pistachio (Pista) 1/4th cup Pumpkin seeds 1/4th cup Pine Nuts 2-3 sliced crosswise into thin rounds hot Green chilli (Hari Mirch) 1 tblsp Fennel seeds (Saunf) 15 Curry Leaves (Kari Patta) 3 tblsp fresh Coriander Leaves (Dhania Patta) 2/3 rd cup thick pounded Flat Rice (Poha) 1/4th cup Raisins (Kishmish) 1/4th cup Currants (Kishmish) 1/4th cup chopped Dates (Khajoor) 1/2 tsp Salt (Namak) 2 tblsp Maple or Date Sugar 1/3 cup Moong Dal 1cup deep fried Sev Noodles Vegetable Oil or Ghee for deep-frying Method Heat oil or ghee in a kadhai or deep-frying pan over a moderate heat. Place the peanuts in a wire-mesh sieve and lower it into the oil. Fry until golden brown, lift out the sieve, and transfer the nuts to p