Food from all across the world and lots more...

Mashed and spiced potato Ingredients Boiled potato- 4 large Onions- 2 Green chillies-2 Garlic- 4 Oil- Refined or Mustard Coriander leaves – chopped (optional) Method 1 Mash the boiled potato. Chop the green chillies, garlic and onions into small bits. Add the raw onions, garlic and onions to the potato. Add salt as per taste. Add a few drops of mustard oil. This is an excellent accompaniment to Dahi Pakhala and can be tried with various other dishes. Those who like strong tastes will like the flavour in this. Method 2 Mash the potato. Chop the green chillies, garlic and onions into small bits Heat some oil in a pan. Add the chopped garlic and fry till raw taste goes. Add onion and chillies and fry till onions turn pink. Add the mashed potatoes and mix to form a whole. Fry for sometime till potato changes colour slightly. Add coriander leaves. This can also be served with Dahi Pakhala. Parathas and sandwiches also enjoy its company.

Cooked rice soaked in water and seasoned. This is a rice preparation native to Orissa. It is excellent for summers as it cools the body and relieves dehydration. Typically, it is made by fermenting the rice overnight in the water and had in the morning or in the evening there fore called “Basi Pakhala” literally meaning “Stale Pakhala”, but it is named so as it is made from the previous day’s rice. I give my father’s recipe and as we enjoy it at home, well seasoned. To serve two Ingredients Cooked Rice- as required Water- twice the amount of rice Salt Lemon leaves- 5 to 6 Mango-Ginger (Manga-injee/Amba-ada) or ginger- 1 inch http://herbpathy.com/Uses-and-Benefits-of-Mango-Ginger-Cid1077 Green Chilli -2 to 3 Curry leaves- 7 to 8 Curd- 1 medium sized bowl (The amount of curd can be incresed to suit your taste) The rice should be cooked soft and cooled. Left over rice can also be used. Chop the ginger and green chilli. In a large vessel, put the ginger, chilli, salt.

INGREDIENTS Potatoes- 3 large Tomato sauce- 3 tbsp Chilli sauce – 2 tbsp Soya sauce – 1 tbsp Ginger- 1 inch Garlic- 6 to 7 Green chilli -2 Oil Salt Spring onions –to garnish Method 1 Chilli Potato Cornflour- 1tbsp Water- to make a paste with cornflour Boil Potatoes till 80 percent done i.e. not totally soft. You should be able to cut them into fingers. Reduce boiling time by 20 %. Peel and cut into Fingers Cut ginger, garlic and chilies into small pieces. Heat the oil and fry ginger, garlic and chilli for half a minute. Add potato fingers and fry till slightly crisp. Mix the 3 sauces in a bowl and pour in. Fry the potatoes with the sauces. Sprinkle salt as required and mix. Make a paste of cornflour and water. Pour in and coat the potatoes with it. Add more oil if required. Fry for a minute or two. Garnish with chopped spring onions. Method 2 Mashed Potaoes Chinese style My sister liked this adaptation of the recipe. She used to wake me up at 7 when she was in school (and me in colleg

This is my adaptation of a traditional Oriya Chutney. It is served with Rice, Dal and Curry. This is my simple and tasty recipe. Ingredients 3-4 tomatoes 2 Onions 2 green chillies 1 tsp Chilli Powder (optional) 1 tsp Cumin Powder ½ tsp Turmeric powder Mustard seeds Cumin Seeds Salt Sugar- a pinch Mustard oil (You can use refined oil instead) Water- 1 to 2 cups Chop Onions, Tomatoes and Green chillies. Heat the oil. Add the green chillies and onions. Fry till onions turn pink. Add tomatoes. Fry a little till turns slightly soft but not like a paste Add salt, cumin powder, tumeric powder and a little chilli powder (optional) and a pinch of sugar. Add water and cook. Cook till it is cooked and reduces to a soft chutney consistency. Serve with Pulao, rice-dal and goes well even with dosa or paratha.

Cottage Cheese Dumplings in Creamy Gravy (Serves 4) This is a favourite among adults and children alike. The flavours are fresh and give a nice succulent flavour. I serve with Jeera Rice, Pulaos and other flavoured rice. INGREDIENTS: For Kofta: 500 gms Paneer (Cottage Cheese) 1tsp Amchur (Dry mango powder) 2 tsp red chilli powder (can reduce it to reduce spice) 2 tsp Coriander Powder 2 tsp Chaat Masala Kala Namak (Black Salt) powder- to taste Refined Flour- 2-3 tbsp and to roll kofta in Oil to deep fry For Gravy To be ground to a paste ½ inch ginger 8 cloves of garlic 2 green chillies Fresh Garam Masala: Powder together 6 cloves, 1 inch Cinnamon, 6 Cardamom or 1 Large Cardamom (Badi Elaichi) Cashewnut (Kaju) Paste: Soak 30 gms of Cashewnut in just enough water to cover it for 15 minutes. Grind to a smooth paste. The paste should be of sauce consistency. 3 large tomatoes pureed 2 Large Onions chopped 2 tsp Kasuri Methi (soak in water for 30 minutes) 1 tsp coriander powder Fresh coriande

The ultimate combination for Biryanis and many other Hyderabadi dishes. Is a must try whenever I am in Hyderabad and i eat a lot of it. The chillies used are the slightly stouter, long green chillies normally used for snacks and 'Pakodas' or 'Bajjis" Ingredients: 8 or 10 medium sized green chillies or 4 big green chillies 1 medium sized onion 1 tsp sesame seeds (white thil) 1/4 cup coconut flakes/desiccated coconut/copra 2 tsps coriander seeds (dhania) 1 tsp cumin seeds (jeera) 1/4 cup peanuts (groundnuts) 1 tsp ginger garlic paste 1/2 cup fresh yogurt 1 tsp sour cream 1 tsp tamarind paste/pulp Salt to taste Fresh coriander for garnish Oil as required to cook Method 1. Dry roast the sesame seeds, peanuts, coriander seeds and cumin seeds - one at a time in a pan. 2. Sauté the onion in 1 tsp of oil until transparent. 3. Make a paste of the sesame seeds, peanuts, coriander and cumin seeds along with the sautéed onions and coconut. 4. Slit the green chillies and sauté them

Ingredients: Basmathi Rice 4 cups Hard boiled Eggs 6 nos Yogurt 1/2 cup Onions 2 medium sized Green Chillies 6 nos Mint leaves 20-30 Coriander leaves 1/2 bunch Red Chilli powder 1 tea spoon Turmeric 1/2 tea spoon Salt according to taste Oil for frying Ghee 1 table spoon Whole Garam Masala 1/2 table spoon Garam Masala powder 1/2 tea spoon Lemon Juice 1 table spoon Method:1.Wash the basmathi rice and half boil with a large amount of water with whole garam masala and 4 to 5 green chillies (slit vertically) and little salt. 2.Make vertical slits on the eggs and marinate with yogurt, red chilli powder, turmeric powder, powered garam masala, little salt. After it is done drain the water and keep it aside. 3.Make thin round slices of onions and deep fry them in the oil until golden brown and strain it on a paper towel, to this add rest of the green chillies (slited vertically), mint leaves and coriander leaves and keep it aside. 4.In a thick bottomed vessel put some oil (about 1 tea spoon) an

Ingredients: Fresh button mushrooms, quartered 15-20 MediumBasmati rice, soaked - 3 cups Bay leaf - 1 Cloves - 4 Green cardamoms - 2 Black cardamoms - 2 Cinnamon - 1 inch piece Mace - 1 blade Salt to taste Oil - 5 tbps Onions, finely sliced - 2 medium Ginger paste - 2 tsp Garlic paste - 2 tsp Red chilli powder - 1 tsp Coriander powder - 1 tbsp Peppercorns, crushed - ½ tsp Cumin powder - ½ tsp Turmeric powder - ½ tsp Tomatoes - 2 medium Skimmed milk yogurt, whisked - ½ cup Garam masala powder -1 tsp Fresh coriander leaves, finely chopped - ¼ cup Fresh mint leaves, torn - ¼ cup Saffron a pinch Skimmed milk - ¼ cup Method:1. Disslove saffron in the milk and keep it aside. This enhance aroma and taste and makes it comsumable.Bring four cups of water to a boil in a thick-bottomed vessel. Add bay leaf, cloves, green cardamoms, black cardamoms, cinnamon, mace and one teaspoon salt. When the water starts boiling, drain the soaked basmati rice and add. 2. Cook for eight to ten minutes, stirring

Cakes! The most delicious thing on Earth- when made of chocolate!I personally love the Black Forest Cake I make- is vegetarian!I welcome recipes of cakes- veg and non- vegetarian to kick off my site!

HI! I'm Sumitra. Am from India. Was born in a South Indian family, my parents are settled in Orissa in East India,studied in Pune in the West,worked in Delhi in the North and married into an Oriya family and my husband and me are in Bangalore now. Whew! my life has me travelling the country! I love cooking and experimenting with all types of recipes and ingredients.I am welcome to and love all types of cuisines.Sharing recipes and tasting new things makes me try them out on my own at home. Looking forward to sharing and adding a lot of recipes and lots more..