The Writer's Blog

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

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

Kashmiri Dum Aalo MY RATING - 8.6/10 Source - http://www.surfindia.com/recipes/kashmiri-dum-aloo.html Ingredients 500 gm : Potatoes (small) 1½ cup : Yogurt (Dahi) ½ tbsp : Gramflour (Besan) 4 no : Green cardamom (Chhoti Elaichi) ½ tsp : Dry ginger powder (Soonth) ¾ tsp : Fennel seed powder (Saunf) 5 no : Cloves (Laung) 2 no : Cinnamon sticks chutney (Daalchini) 1 ½ tsp : Chilli Powder Sarson (mustard) oil for frying Method Grind together - bari elaichi, laung and daalchini. Put aside until further use. Boil potatoes until half cooked. Peel while still warm. Pierce each potato 2-3 time with thin wooden toothpick. Heat oil in a kadhai, fry potatoes on medium heat until floating on top and golden brown in color. Drain excess oil and keep aside. To the dahi, add salt, besan and 1 cup water. Whisk well, until smooth and lump-free. Reheat 4tbsp of the same oil in another pan. Add red chillies and chhoti elaichi and fry for a minute. Remove from flame, allow to

Punjabi Cuisine always twists my tongue and the notorious secretions shamelessly roll down my mouth and into the floor below! Since today's Lohri, I thought of sharing a very important punjabi dish- PUNJABI KADHI... Few days ago, I had posted about gujarati kadhi and the one's analogously existing in Southern India. But this one's a winner all the way! Happy Lohri and I thank http://funnfud.blogspot.com/ for sharing this wonderful recipe Ingredients For Pakora : 1 cup Besan (gram flour) Pinch of cumin seeds 2 tspn onions - chopped finely 1 green chillies - chopped 1/2th tspn grated ginger pinch of turmeric powder 1/4th tspn garam masala red chillie powder (to taste) 1/2 tspn ajwain (optional) water (to make a smooth batter) Salt to taste Oil for frying For Kadhi: 2 spoons Vegetable Oil 1 cup besan 1 huge onion - sliced in long pieces 1 tomato - chopped 1 tspn ginger paste 2-3 tspn minced garlic 4-5 Dry Red chillies 7-8 Curry leaves 2 tspn

Masala Karela is a Punjabi (North Indian) delicacy in which Karela or Bitter Gourd is stuffed with onion/mashed Potato stuffings. Makes up for spicy dinner meal with you and your loved ones. Careful...it's healthy and great on taste too! Ingredients: Coriander powder :- 2 tsp Red chilli powder :- 1 tsp Turmeric powder :-1tsp Oil to fry Bitter gourd :- 5-6 Salt to taste Onions :- 2 (medium) Dry mango powder :- 1 tsp Mashed Potato Method of Preparation: 1. The scrapings of the karelas should be taken off and reserved. 2. Making a slit on one side of the karelas, the seeds should be removed. 3. The karelas should be cut into thin slices. 4. Two spoons of salt should be rubbed over the karelas and its scrapings. 5. It should be kept aside for about 3-4 hours. 6. They should be washed again and dried totally. 7. Oil should be heated in a pan and the karelas should be deep fried till they become crisp and brown. 8. Onions sh