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

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.

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

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

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

Zuchini Kofta Healthy Cuisine Recipe Source - http://food.krishna.com/recipe/zuchini-kofta MY RATING - 9/10 I found this on the Iskcon's website on food. Kofta ingredients: 4 cups zucchini grated 1/4 cup chickpea flour 1/2 teaspoon cayenne pepper 1/2 inch piece ginger root grated 1 teaspoon cumin powder 1/8 teaspoon asafetida Handful of coriander leaves, minced Salt to taste Sauce ingredients: 3 cups tomato, blanched 1/4 cup grated coconut 1/4 cup yogurt, beaten 3 tablespoons ghee 1 green chili 1 inch piece ginger root 1 tablespoon poppy seeds Pinch asafetida 1/2 teaspoon turmeric powder 1/2 teaspoon coriander powder 1/2 teaspoon cumin powder 1/2 teaspoon garam masala Handful coriander leaves Salt to taste Ghee for deep frying Method 1. Mix all kofta ingredients together until well distributed. Roll into 1 inch balls and deep fry in ghee until brown; drain. Set aside. 2. For sauce: Grind into paste

Vazhuthanengya(Brinjal) Thoran Kerala (malayali) Cuisine Recipe South Indian Cusine Recipe MY RATING - 8/10 This is an alternative to Fish fry Source - www.mallukitchen.com Ingredients   Brinjals - 2 Small onions chopped - 5 (or equivalent chopped big onion) Green chillies - 3 Turmeric powder - 1/4 tsp Chilli powder - 1 tsp Pepper powder - 1/2 tsp Garam masala - 1/2 tsp Garlic pods - 2 Grated coconut - 1/2 cup Curry leaves - 3 or 4 Mustard seeds - 1/2 tsp Salt as required Oil - 2 tbsp Method   Slice the brinjal into thin round or half round pieces. Marinate with turmeric powder, chilli powder and salt. Keep aside for 15 mins. Meanwhile, grind together grated coconut, garlic, garam masala, pepper powder, green chillies and salt and keep aside. Heat oil in a pan and fry the brinjal pieces lightly until they change colour. (Important: dont overdo the frying). Remove from oil and keep aside. In the same oil used for frying splutter the mustard seeds. Add chopped on

Litti aur Chokha Bihari Cuisine Recipe MY RATING - 8/10 Source - Nutan Srivastava - http://www.biharandjharkhand.com/recipe/ranu_littichokha.htm Ingredients for Litti Aata (wheat flour) - 250 gm Besan (gram flour - made from chana daal) - 100 gm Sattu (baked gram flour) - 250 gm Ajwain - 5 gm Mangaraila - 5 gm Onion - 2 (finely chopped) Garlic - 1 (finely chopped) Dhaniya Patta - 50 gm (chopped) Lemon - 2 Green Chillies - 4 (finely chopped) Salt to Taste Method of Preparation 1. Mix aata and besan thoroughly. Add ajwain, mangaraila, salt and water. 2. Knead into a soft dough and keep aside. 3. Mix sattu with onion, garlic, lemon juice, dhaniya patta, green chilli and salt. 4. Divide dough into medium size loyias. Put a little sattu mixture inside and make balls. 5. Bake these balls/littis in tandoor or cow-dung (goytha) fire. Ingredients for Chokha Round Baigan (brinjal) - 500 gm Tomato - 250 gm Mustard Oil - 1 tbsp Green Chillies - 4 (finely chopped) Salt to Taste Method of Pre

Rice Pongal Tamil Cuisine Recipe MY RATING - 9.9/10 I explained Huggi, which is a Kannada variation of the North Indian Khichdi. Now, I give you the Tamilian variety which is very famously known as PONGAL .Perhaps the most important dish for the Tamilians, since they celebrate their harvest festival of Pongal with this very dish. Nutrional values go far above any other dish and is recommended for all ages and sexes! Source - http://www.pongalfestival.org/rice-pongal.html Ingredients » Raw Rice -300 gms » Moong Dal (yellow or green) 100 gms » Hing powder -Half tsp » Cummin Seeds- one or two tsp » Black pepper- 10 to 12 » Cashew nuts-10 no » Ginger- 1 inch piece » Turmeric powder- half tsp (optional, if you like the colour) » Clarified Butter or liquified Ghee- four tbsp » Curry Leaves- 10 no (optional) » Salt- to taste Method 1. Heat Kadai. Dry roast rice and moong dal till they turn hot to touch. 2. Transfer the rice and dal to a container and wash three times

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.

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