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

My mom gave me this soup during my pregnancy and post-natal days and I absolutely loved it! The flavour is light,subtle and interesting.I had it as a starter before meals.Absolutely light on the stomach,enjoy it. Ingredients (For 2 large bowls of soup) Beetroot-2 Water-2 bowls Salt-1 1/2 tsp Pepper-1 tsp Juice of 1/2 to 1 lemon as per taste Suggestions for taste Mint leaves(crushed)-5 to 6 Cream- 1 tsp Peel the beetroot and slice it into roundels. Steam the beetroot with salt and 2 soup bowls of water. It takes about 10 minutes in a pressure cooker or 20-20 minutes in a covered dish. When soft,sprinkle pepper powder,squeeze lemon juice and serve hot. The steamed beetroot tastes good to eat while you drink thsoup or can alternately be used in other dishes. Chop the pieces and toss them into the soup bowl before serving for ease of eating. Suggestions: Mint Leaves:When the soup is done,add the mint leaves and leave coverd for a few minutes before serving to infuse the flavour. Cream-Serv

INGREDIENTS Curd/Yoghurt-500 gms Salt-1 1/2 tbsp (can be adjusted to taste) Options for flavours to be added 1.Garlic flakes 2.Freshly ground pepper 3.Red chilli Flakes 4.Oregano 5.Basil Hang the curd(preferably overnight) till all the water drains out. Hang in the refrigerator if possible. The Hung Curd is to be used. Whisk well adding salt and any of the desired flavours Use 100 gms. of a flavour if using in isolation or 50 gms. if in combination with another. Suggested combinations: 1.Salt and Pepper 2.Oregano and Pepper 3.Garlic flakes,Red chilli flakes and Pepper 4.Garlic flakes and Red chilli flakes 5.Basil and Oregano Whisk well and serve with breads and sandwiches. Is a healthy and tasty alternative that tastes exactly like cheese spread. Best used within 2 to 3 days when kept refrigerated. And actually,i realized the spread lasts a lot longer when kept in the fridge, only if we kept our hands off it!!

Chickpeas(Channa)- 200 gms Potatoes (optional)- 2 small Onions- 2 Tomatoes- 3to4 PASTE Onion- 1 Ginger- 1 inch garlic- 6 cloves Green Chilli- 2 Whole spices- 3 cloves,1 Cardamom, 1' cardamon,2 Black pepper Bay leaf- 1 Coriander pd- 2 tbsp Cumin pd- 1 tbsp Red chilli pd- 1 tsp Channa Masala -2 tsp Black salt- 1 tsp Salt- to taste Oil- to cook Coriander leaves- for garnishing Soak the chickpeas overnight. Steam with potatoes till cooked. Cut potatoes into medium-sized portions. Chop the onion for the gravy. Grind the paste. Puree the tomatoes. Coarsely powder the whole spices. Heat oil. Add the bay leaf and powdered whole spices. Fry till a light scent of roasted spices starts coming. Add chopped onion and fry till it starts brown. Add pureed tomatoes. Fry till puree starts drying. Add spice powders and salt and fry till colour turns dark. Put in steamed chickpeas and potatoes and stir. Add 2 cups of water and let it cook for 5-7 minutes. If you like it thick, simmer for some more ti

Makes for a tasty party snack or for a rainy day. Makes about 15 cutlets Potatoes- 5 Bread Slices- 4 Stale bread can also be used Onions-1 (optional) Dry Mango Powder (Amchur)-2 Tsp Chaat Masala- 2 tsp or more to taste Salt- to taste Pepper- 2 tbsp Oil to fry Semolina- 1 small bowl (optional-use if deep frying) STUFFING Cottage Cheese (Paneer)- 200 gms Onions-1-2 Red chilli pd- 2 tsp Coriander(Dhania) pd- 1 tbsp Cumin (Jeera) pd- 1 tsp Salt- to taste Oil- 2 tsp Boil the potatoes till soft. Crumble the bread. Mash the potatoes, add salt, pepper,Amchur,chaat masala and bread. Knead lightly after adding chopped onion. Keep aside. Stuffing Heat oil in frying pan. Add chopped onions and fry till pink. Add crumbled cottage cheese, spice powders, salt and fry till dry. Let it cool. Cutlet Take Potato-bread mix and make small cups. Fill stuffing. Shape around the stuffing into cutlets. Roll in semolina to deep fry. If shallow frying,semolina may be omitted. Fry till golden. Serve with Green Ch

Serves 4 A spiced up mildly sweet and spicy version of the classic Paneer Bhurjee.The dry fruits add an interesting flavour and crunch. Cottage Cheese (Paneer)- 500 gms Ginger-garlic paste- 2 tbsp Tomatoes- 2 large chopped Onions- 3 Capsicum (optional)- 2 Green chilies-2 Cashew nut(Kaju)- 100 gms Raisins (Kishmish)- 100 gms Coriander leaves- 100 gms Coriander (Dhania) pd- 1 1/2 tbsp Tomato ketchup- 2 tbsp(half bowl) Chilli powder- 2 tsp Pepper- 1 1/2 tsp Black salt (optional)- 1 tsp Cumin seeds-1 tsp Oil- 4-5 tbsp Salt- to taste Crumble the cottage cheese or grate the same. Chop the tomatoes, onions and capsicum into small pieces. Slice the green chillies and chop the coriander leaves. Heat the oil in a frying pan or Kadai. Break the kaju into halves and fry the kaju and kismis lightly till kishmish start swelling. Remove from heat and keep aside. Add cumin seeds to oil, fry and add ginger-garlic paste. Add onions,chillies frying till onions turn pink. Fry till it starts turns brown a

I came across this amazing idea of a tasty pickle and absolutely oil-free on the blog of who is undoubtedly one of the best chefs of India.Enjoy it absolutely guilt-free. This is one of Delhi's most popular winter pickles. Large glass jars of this pickle are often sold at street corners. An assortment of fresh winter vegetables, fresh green garlic in tangy mustard flavoured water makes my mouth water just to think of it. Special "black" carrots available in winter enrich the colour of the "water" in this pickle to a glorious beet colour. Unable to find the bleeding "black" carrots, I have substituted them with ordinary red carrots. I often replenish the vegetables in this pickle as they get eaten. Fresh green peppercorns with their stalks can be added if they are in season. This pickle stays well for 8 to 10 days. It will get sour as time passes, you may need to add some sugar as that happens. One way to slow its deterioration is to refrigerate it. Sto

A delightful coolant and a lip-smacking drink for summers. Serves 3 to 4 Ingredients Curd- 1 large glass Cucumber- 1 large or 2 small Ginger- 1 inch Mint leaves- 20 Coriander leaves- a generous sprig ( a handful) Salt- to taste Rock Salt- a pinch(optional) Green Chillies- 1(optional) Water- 1 glass Grate the cucumber. Chop the Ginger,Mint and coriander leaves. Crush the ginger slightly. Add chopped chilli if you would like to spice it up. In a grinder, add the cucumber, ginger, chilli(op), coriander and mint leaves. Grind till smooth. Add the curd, water, salt and whip. Serve in a tall glass garnised with mint leaves. Sip and enjoy!

This is an adapted Dosa, prepared with lentils and rice. I prepare with solely Channa dal and it is quite tasty.It has a taste different from traditional Dosas and is a filling meal. Method 1 Channa Dal- 1 bowl Ginger- 2 inches Chillies- 3-4 Black pepper- 1 tbsp Curry leaves- 2 sprigs Red chillies - 5 Salt- 2 tbsp Water- 2 bowls Oil- to cook Onions (chopped)- 2 to 3 Method 2 The best and ABSOLUTELY HEALTHY!! Channa Dal-1/4 cup Toor/Thuvar/Arhar Dal-1/4 cup Moong Dal-1/4 cup Urad Dal-1/4 cup [(i added whole green moong)- 1/4 cup] Rice- 1/2 cup Ginger- 2 inches Chillies- 3-4 Black pepper- 1 tbsp Curry leaves- 2 sprigs Red chillies - 5 Salt- 2 tbsp Water- 2 bowls Oil- to cook Onions (chopped)- 2 to 3 Soak the channa dal(method 1) for atleast 5 to 6 hours. Can be soaked overnight. METHOD 2- Soak Pulses and rice seperately in water for atleast 6 hours. Grind with some water. When half ground, add salt, chopped ginger, green & red chillies, black peppe

Raw Banana- 4 Onion- 2 Garlic- 6 to 7 Green chillies- 3 Coriander Leaves- 50 gms Mint leaves (chopped)- 1 tbsp Cumin powder- 2 tsp Red chilli powder- 1 tsp Salt- to taste Water- to boil Oil- To shallow fry Potato (optional)- 1 large Peel the banana and boil in water for 10 to 15 minutes. Check if done, not very soft. Chop the onion, chillies and coriander leaves finely. Chop the garlic. I crush them slightly for enhanced flavour. Mash the banana, add mashed potatoes. Add chopped onion, chillies, garlic, coriander, mint leaves and powders. (Doesn’t need any water unless banana is stiff or stringy) Shape into round balls and flatten into cutlets. Heat oil in a frying pan. Fry on both sides till brown. Alternately,they can be deep fried. Serve with coriander chutney or fried tomato chutney.

Colocassia/Arbi/Taro Root – 250 gms Red Chilli powder – 1 ½ tbsp Turmeric pd -1 tsp Salt – 2 tsp Tamarind- 1 lemon sized ball Mustard seeds- 1 tsp Urad dal- 1 tsp Curry leaves-1 sprig Oil- 3-4 tbsp Soak the tamarind in ¼ cup water for 10-15 minutes. Squeeze the tamarind in it to make a pulp. Boil the Arbi in water or pressure cook till partially cooked,not mushy. Peel and chop into small pieces. In a vessel, mix the turmeric powder, 1 tbsp chilli powder and salt with the tamarind pulp. Add the colocassia pieces, prick slightly with a fork and mix well. Leave to marinate for atleast half an hour. Heat oil in a wok or kadai. Add mustard seeds, urad dal and curry leaves. When the mustard splutters and the urad dal starts changing colour, add the marinated pieces. Add ½ tbsp of red chilli powder (optional) and fry till crisp. Is a yummy dish and sometimes can’t be differentiated from potatoes.

My 'grand-uncle', my Mother's uncle was a regular visitor to our house when we were young.He is no more and we miss him. He used to reside in Bombay/Nairobi and travel the world. he used to make this chutney and that's how we know this as 'Bombay Chutney'. One of my favourte chutneys as an accompaniment to Dosas, I remember him and our Icecream trips everytime I make it. Besan (Gramflour) – 1 cup Chilli powder- 2 tsp Salt – 2 tsp Asafoetida (Hing) powder- a generous pinch Onion – 1 large Green chillies- 2 Curry leaves- 1 bunch Mustard seeds- 1 tsp Oil- 2 tbsp (more if reqd.) Lemon juice – of 1 lemon Water- 1 1 /2 cup or more to make a batter Chop onion finely and slit the green chillies into 4 long pieces. In a bowl, mix together besan, salt, chilli powder, asafetida pd and water to make a batter. It should be free-flowing consistency like cake batter. In a pan, heat the oil, add the mustard seeds and curry leaves. When the seeds splutter, add the onions and fry

I had tasted this during my student days in Pune and fished out its recipe from my Mom's collection. It is eaten on fasting days and is great on a rainy day with a hot cup of tea. Sago(Sabudana)- 150 gms Groundnut- 100 gms Potatoes- 3 Chillies- 2+2 or 1+2 Coriander leaves- 50 gms Lemon Juice- 2 tsp OR Dry Mango powder (amchur)- 2 tsp Red chilli pd (optional)- 2 tsp Salt- to taste Oil- as reqd Water- to soak Soak sago in just enough water to cover it for atleast 2-3 hours. It can be soaked overnight too. Squeeze out the water gently and keep the sago aside. Boil potatoes till 80% cooked. Mash and keep aside. Do not make it like a pulp. Chop the green chillies and coriander leaves fine. Grind groundnuts with one or two green chillies coarsely. In a bowl, mix the potatoes, sago, groundnut-chilli mix, chopped chillies, coriander leaves, lemon juice, chilli pd (optional) and salt roughly. Make cutlets, these should be tight balls. Heat oil and deep fry. Alternately, Shallow fry on a

A fast nutritious,tasty timepass snack. Ingredients Serves 2 Black Chickpeas (kaale channe)- 100 grams Boiled Potato (optional)- 1 large Tomato-1 large Onion - 2 Fresh Coriander leaves- 25 gms Green chillies- 2 Lemon juice- of 1 lemon Salt or Black salt- to taste Chaat Masala- 1-2 tsp Soak chick peas overnight. Chop onion, tomato, green chillies and coriander leaves fine. Chop the potato into cubes. Cook the chickpeas after adding a little salt-till done, not soft. In a bowl, mix the chopped ingredients. Add the cooked chickpeas. Add lemon juice,salt, chaat masala and toss well. Serve. Is a tasty crunchy snack. Sumi says: You can chopped diced cucumber and Murmura(Puffed Rice) and serve as a variation.

My Mother's recipe of stuffing this otherwise tasteless vegetable with a paste of spice powders and then cooking it. It turns out quite nice, pulling in the flavours and stewing in the tastes. I am giving the number of vegetables to be used and not the weight as I find this easier to determine the stuffing ratio. Ingredients Parwal- 12 Onion- 2 Powders Coriander pd (Dhania pd)- 3 tbsp Cumin powder (Jeera pd)- 2 tbsp [Freshly roasted and ground Cumin and coriander powders preferred] Chilli powder- 1 tbsp (Can be reduced to taste) Turmeric pd (optional)- 1 tsp Dry mango powder (Amchur) -2 tsp Salt- 2 tsp or to taste Water - 1/4 cup ( to make a thick paste) Oil- to fry Water- to cook Wash the Parwal and make a deep slit taking care not to cut it in half. Slice the onion fine. Mix the spice powders and water to make a thick paste. Take a small spoon and fill the parwal with the masala. Heat the oil, put the onions in and fry slightly. When it starts turning

I made this for breakfast this morning and my husband asked if I have posted it yet! He loves it,without the cheese though. It was an idea that I tried to made the morning 'make-me-a-fast' omelette tastier, and it clicked. For 1 Omelette Eggs-2 Milk- 1 tbsp Salt- 1 tsp or to taste Pepper- 1 tsp Oil- 2 tbsp Tomato Sauce Tomato- 1 large Onion- 1 Green chilli- 1 Garlic flakes- 1/2 tsp OR Garlic- 2 Salt- to taste Pepper-a pinch Ketchup- 1 tbsp I use Chilli-garlic ketchup Water-2 to 3 tbsp Oil- 2 tbsp Cheese- 25 gms(optional) Chop the onion, garlic(if using the same), chillies and the tomatoes fine. Grate the cheese. Heat oil in a pan. Add the chillies, onion and fry till the onion start turning brown. Add the garlic,tomatoes and fry till soft,adding a little water. Add salt,pepper and ketchup and fry till soft and sauce like. Remove and keep aside Beat the eggs with milk,salt and pepper till frothy. Heat oil and pour the mix. Let the omelette set. I whisk it lightly once when

This was 'tossed' up by my aunt at a barbeque meal on a beachhouse at a family outing. The taste was unforgettable, though I tasted it about 12 years ago or something. My Mother got the recipe and this was a lunchtime treat for us on holidays. It's nutritious and got us to eat the otherwise disliked "Cabbage" in huge quantities without any complaints. INGREDIENTS Cabbage or Lettuce- 1 medium sized Roasted Groundnuts- 400 gms Green chillies- 2 Salt- to taste Lemon juice- of 1 lemon Olive Oil or Salad Oil- 1 tsp Coriander Leaves- 100 gms. Chop the cabbage into bite sized pieces Grind the groundnut, green chillies and salt together coarsely. TAKE CARE not to grind it fine- it spoils your salad. In the salad bowl, put in the chopped cabbage, add the groundnut mix, add chopped coriander leaves, lemon juice and toss well. Sprinkle Olive Oil or Salad Oil. Toss and serve immediately. I love this crunchy salad!

Pakoda Gramflour- 4 tbsp Water- 1 cup Spinach leaves (chopped) - ½ cup Ginger-1/2 inch garlic- 3 Green chilli- 1 Onion- 1 Salt- to taste Oil- to fry Kadhi Besan- ½ cup Thick Curd- ¾ cup Water- ¾ cup (If curd is not very thick, reduce the amount of water) Ginger- 1 inch Chilli – 1 Chilli powder- 1 tsp Dry red chilli- 2 Fennel seed- ½ tsp Asafoetida (hing) pd- a pinch Fenugreek (Methi) seeds- ¼ tsp Mustard seeds- 1 tsp Salt- to taste Oil- 1 tsp Coriander leaves- to garnish PAKODA Chop the onion. Crush together the garlic, ginger and green chilli. Mix together the spinach leaves and all other ingredients for the pakodas except the oil. Mix together to make a drop-consistency batter. Heat the oil and fry the pakodas. Strain and keep aside. KADHI Crush together the ginger and green chilli. In a bowl, mix the gramflour, salt, asafetida, crushed ginger-chilli, chilli powder, curd and water. Whisk together to get rid of any lumps. In a pan, heat oil. Add the mustard seeds and red chillies. Whe

Is a cool, refreshing, healthy accompaniment to rice dishes. Children love this and relish the vegetables too! Omit the green chillies and increase the vegetable they like and see them asking for more. Serves 4 Cucumber- 2 Tomato -2 Onion- 1 Carrot- 2 Curd- 2 cups Coriander leaves- ½ cup Mint leaves (optional)- 7 to 8 Green chillies- 2 Pepper- 1 tsp Black salt- 2 tsp Salt- to taste Chop the vegetables and add some salt. This will cause it to let out some juices. Mix the curd, chopped coriander leaves, chillies and powders. Add the vegetables and stir. Crush the mint leaves slightly and mix in. Serve with any seasoned rice.

INGREDIENTS Rice- 200 gms Tomatoes- 4 Ginger- 2 inches Green Chillies- 2 Coriander leaves (for paste)- 30 grams Chopped coriander leaves- 2 sprigs Onion- 1 Onion Shoots (optional)- 4 Salt- 2 Black salt- 1 Chilli powder- 1 tsp Turmeric powder- 1 tsp Oil- 4 tbsp Cinnamon Powder (optional)- 1 tsp Water- 3 cups or as required PROCEDURE Wash the rice and leave on strainer for atleast half an hour before cooking. Grind together tomatoes, chopped coriander leaves, ginger and green chillies. Chop the onion and onion shoots into fine slices. In a pressure cooker or pan, heat the oil. Fry the onion till it starts turning crisp. Add the onion shoots and fry. Add the rice and fry till the grains separate and are well fried. Add the ground tomato mixture, turmeric, chilli powder and salt. Fry well till tomato thickens. Add the chopped coriander, cinnamon powder, water. Steam or cook till done. Serve with Onion-Cucumber Raita and gravy subzis.

I Loved this as a breakfast prepearation. My mother adds Urad Dal and Channa Dal, though I like it without the same. I also tried adding "Thazir Molaghai" , which are typically chillies coated with curd and salt and left to dry in the sun, similar to the 'Papad' making process. They dry and attain a slightly wilted form. Then,before eating, they are deep fried and are eaten typically with 'Thallichikotti Thazir Chaadam" or Seasoned Curd Rice. A long time- fave of mine, this chilli is quite tasty with morkalli too! INGREDIENTS: Thick Curd: 200 ml Water:200 ml Or Buttermilk: 400 ml Rice Flour( fine rice powder): 6- 7 tablespoons (200 gms) Green chilli- 1 to 2 Ginger- 1 inch Salt- to taste (2 tsp would suffice for me) Asafetida (Hing) powder- 1 pinch Red Chilles (dry)- 2-3 or Thazir Molaghai (Chillies coated with curd and dried in the sun)- 2-3 Mustard Seeds- ¾ tsp Curry leaves - 5-6 Channa Dal- 1/2 tsp Urad Dal- 1/2 tsp Oil- to cook. 3-4 tbsp and more Ch

Tomatoes- 2 large Onion- 1 large (can add 1 medium if desired) Coriander Leaves chopped- 1/2 cup Green chillies- 2 Salt- as per taste Oil- to fry Water Chop onions and tomatoes fine. Chop chilles into small pieces. Heat oil, add onions and fry till well fried(start turning brown). Add more oil if reqd. Add tomatoes and fry till totally soft and well fried. Tomatoes should turn dark red and get mashed. Remove from heat and let cool. Grind with chopped chillies, coriander leaves and salt. **To add a punch, add 4-6 sweet green grapes when grinding.Tastes chatpata,tangy! An awesome accompaniment with breakfast, typically idlis, dosas and dhoklas and fried snack items.

(Serves 2) INGREDIENTS Rice-1/2 cup Moong Dal(Split Yellow Gram)- 1/2 cup Chopped Mixed Vegetables(Carrot,Peas,Beans,Potatoes)- 1/2 cup Onion-1 Tomato-2 small Green chilli- 1 to 2 Ginger - 1 inch Turmeric powder- 1/2 tsp Cumin (Jeera) powder- 1 tsp Cumin seeds- 1/2 tsp Salt- to taste Oil- as required Pickle- 1 tsp (Optional) Coriander Leaves chopped-1/2 cup METHOD Soak the rice and moong dal for atleast half an hour. Drain and leave on a sieve for 20 minutes before cooking. Chop onion and tomatoes fine. Slice 1 chilli (optional). Chop the ginger and 1 chilli and crush or pound these well together. In a pressure cooker or deep dish, heat oil, fry cumin seeds. Add the onion and fry well. Add tomatoes and crushed ginger-chilli. Cook till soft and paste like. Add salt,turmeric and cumin powders.Add the pickle(optional) Mix well. Add the rice-dal,vegetables and mix well,frying for 2-3 minutes. Add 2 and a quarter cups of water and cook till done.(ADD 2 and a half cups if you like your khich

My dear mother-in-law's recipe. I is quite a good accompaniment with rice dishes and daily rice-dal meals. Boondi- 200 grams Warm water- 1 cup Red chili powder- 1 tsp Salt – 2 tsp Sugar- 2 tsp Fresh Curd- 2 cups Mustard seeds- 2 tsp Green chillies- 2 Curry leaves- 1 stalk Add red chilli powder and salt to the warm water and soak boondi in it. After 10 minutes, add sugar, green chillies and curd. Mix well. Heat oil for tempering, add mustard seeds and curry leaves. Pour over boondi raita. Adjust salt and sugar according to taste of curd. This has a sweet and salty taste and is a good accompaniment to spicy, masala dishes. Serve with hot, spicy Biriyanis, Rice-dal-Currys and Pulaos.

INGREDIENTS Boondi- 200 grams Rock Salt- 1 tbsp Chaat Masala- 1 tbsp Red chili powder- 1 tsp Cumin powder- 1 tsp Onion – 1 small Green chilli – 1 Fresh Curd- 2 cups Warm water- 1 cup Fresh coriander leaves – 1 tbsp Chop the coriander leaves, chilli and the onion. Add red chilli powder and ½ tbsp salt to the warm water and soak boondi in it. Mix the remaining rock salt, chaat salt, cumin powder in the curd. Add in curd and the mixed powders to the soaked boondi after ten minutes. Leave for 10 minutes. Add the chopped onion and chilli. Mix in coriander leaves and garnish with some sprigs. Serve with stuffed paranthas and flavoured rice dishes.

INGREDIENTS Rice- 200 grams (1 cup) Soya Chunks (Nutrela brand is famous)- 15 Red chilli powder- 1-2 tsp Onion- 2 Ginger- garlic paste- 1 tsp Pudina- chilli paste- 1 tbsp (Paste made from ½ bowl of mint leaves and 1 green chilli) Mint leaves- 8 Curd- ½ cup Saffron (optional)- 6 to 7 strands soaked in ½ cup milk Oil or Ghee to fry Water- 2 cups Biryani masala – 2 tsp I use Everest Shahi Biryani Masala- is quite tasty Or Quick Biryani Mix {(2 Cardamom, ½ inch cinnamon,3 black pepper, 2 cloves powdered), 1 small bay leaf, ¼ tsp coriander powder, ½ tsp red chilli powder) Salt- to taste PROCEDURE Wash rice rice well, strain and leave for atleast half to one hour before cooking. Heat 2 cups of water. Remove from heat. Add 1 tsp salt and red chilli powder. Immerse the soya chunks and leave for atleast 20 minutes. Take out squeeze and put in again for 10 minutes. Squeeze out water, taking care not to break any and leave aside. Slice onions into thin slices. Fry one onion till golden b

I tried an exception to the usual tomato gravy for Mushroom curries. This is similar to Methi Mutter Malai curries srved at restaurants. INGREDIENTS Button Mushrooms- 200 grams Onions- 1 Ginger-garlic paste- 2 tsp Tomatoes- 2 large pureed Capsicum- 1 Coriander (dhania) powder- 2 tsp Turmeric (haldi) powder- 1 tsp Chilli powder- 1 ½ tsp Garam Masala- 1 tsp Salt- to taste Cumin seeds- 1 tsp Bay leaves- 2 Milk- ½ cup Cream – 2 tbsp Oil- 3-4 tbsp Water- 1 ½ cup Coriander leaves- to garnish Chop the capsicum and mushrooms into small pieces. Grind the onion into a paste. Use the onion as a separate paste. Heat 2 tbsp of the oil. Add the cumin seeds and bay leaves. Next add the ginger-garlic paste and fry till well done. Now add the onion paste and fry till turns thick and slightly brown. Add the tomato puree and fry adding more oil. When it starts leaving the sides of the dish and turning dark in colour, add the turmeric, coriander, chilli and salt. Fry well and add the capsicum. Sprinkle a

INGREDIENTS Cauliflower- 1 Batta Masala (Ground Masala) Whole Coriander seeds- 1 tbsp Whole Cumin seeds – 1 tbsp Red chillies- 5 My Eastern Curry Paste Onion – 1 large Ginger- 1 inch Garlic- 10 to 12 large Green chilies- 2 Tomatoes – 2 large Onions- 2 Turmeric powder- 2 tsp Red chilli powder- 1 tsp Kasuri Methi- 2 tsp Sugar- ½ tsp Salt- to taste Oil Water Preparation Puree the tomatoes by grinding them. Make the Eastern Curry Paste. Slice the onions thin. Soak the kasuri methi in about 50 ml. of water Prepare the Batta masala by soaking the seeds and chillies in about 50 ml of water for atleast an hour. Then remove them and grind them while gradually adding the water in between. Cut the Cauliflower into florets, soak in water to which turmeric and a pinch of salt has been added. Cooking procedure Heat 2 tbsp of oil. Fry the drained cauliflower till slightly brown. Remove from heat. Add a little oil if required and when heated, the curry paste to the pan. Fry till it gets well fried an

For Kofta Raw (green) papaya- 1 Salt- 1.5 tsp Chilli powder- 1 tsp (to taste) Besan- 1/2 cup Ajwain- 1/2 to 1 tsp Water - as reqd For Gravy Tomato Puree (Thick)- 1 cup Onion grated- 2 Ginger- garlic paste- 1 tbsp Turmeic powder- 1 tsp Coriander powder- 1.5 tsp Cumin powder- 1 tsp Chilli powder- 1 tsp Garam Masala- 1 tsp Chopped Coriander leaves- to garnish Oil- as required Salt- as per taste Water- 1.5 cup Can sprinkle a little black salt(kala namak) if u like the flavour- I love it To make koftas Grate the papaya. sprinkle salt and leave for sometime. Papaya lets go of water. Squeeze out water, add salt,chilli powder,ajwain and 2-3 tbsp besan. Form balls, if balls are tight, roll in dry besan and fry.Test fry one. Or else, Mix besan with salt and water to form batter. dip koftas and fry. Drain and keep aside For gravy Heat Oil.Add ginger-garlic paste and fry well. Then, put in grated onions and fry till golden. Pour in tomato puree and fry till it changes colour to a dark blood red.

Long grained rice-250 grams Mushroom (preferably button) - 200 grams Peppercorns-4 to 6 Cinnamon-1 Bay Leaves-2 Large Cardamom(Black)-1 Cumin - 1/2 tsp Onion -2 Garlic Paste- 2 tsp Green chilli- 1 Salt- to taste Water - to cook Flour Dough- to seal the cooking vessel Soak the rice for atleast 20 minutes. STrain and keep for half an hour before cooking. Chop onions into slices and slit the chilli. Clean the mushroom and cut into slivers. Heat oil.Fry whole spices,cumin and bay leaves. Add onions, fry well Fry the garlic paste till done. Add in the mushroom and cook till soft. Add rice and toss. Add water, salt,mix well. Cover the vessel with a lid that fits perfectly. Roll the dough around the rim to cover completely and not allow any steam to go out. Cook on dum for 20 minutes. Garnish with mint leaves.

Palak Methi mein Bhune Paneer INGREDIENTS Spinach leaves (palak leaves)-250 grams Fenugreek leaves (methi leaves) -250 grams Cottage Cheese (Paneer) - 200 grams Sliced Onion-1 large Tomatoes pureed-5 Chopped Ginger- 1 tsp Chopped Garlic- 1 tsp Cumin powder- 1 tsp Chilli powder- 1 1/2 tsp Salt- to tste Oil- 5 to 7 tbsp water Boil whole spinach and fenugreek leaves till soft. Remove from pan and chop into small pieces. Chop cottage cheese into inch-sized cubes. Shallow fry till golden brown on all sides. Remove from the pan. Fry ginger, garlic and add cumin powder together. Toss in onions and fry, add tomato puree. Add salt,chilli powder and fry till tomato puree starts thickening. Add cottage cheese and cook for 2 minutes. Mix in greens and mix well.Stir for 2 minutes Serve hot with phulke,rotis or Rice.

This is the evergreen favourite eaten enytime in Orissa. Famous near Barabati stadium in Cuttack, it is delicious and leaves you wanting more. I remember the stall near the college, where I was a lecturer in Bhubaneshwar before we moved here, for his awesome fare. We lecturers used to go for our snack at 11.30 a.m. under the tree. It beats the summer heat and for a person like me who loves spices and lots of flavours, this mix of mild curd and spicy 'masala' is Wow! I mustered the courage to try the difficult Aludum on my own by tracing the flavours and ingredients by thinking of the flavours and not bad, it turned out exactly like the Cuttackwala. My husband and me had a great meal last week remembering our evenings out back home. DAHIWADA Can be eaten independently as a snack with garnishings. INGREDIENTS (To make 20) Split Black Gram(Urad Dal)- 150 grams Salt- to taste Ginger- 2 Inches Green Chillies- 3 Curd- 350 to 400 grams Cumin powder- 3 tsp Chilli powder (optional)- 2 t

Beans- 1/4 cup Carrot and Peas- 1/4 cup Cauliflower- 3 to 4 florets Potaoes- 2 Penne - 200 grams WHITE SAUCE Butter- 2 tbsp Refined flour- 2 tbsp Milk- 1 cup (can be increased if reqd) Salt- 1 tsp TOMATO SAUCE Tomatoes- 2 small Garlic- 4 to 6 Onion - 1 Oregano - 1 tsp Pepper- 2 tsp Processed Cheese- 100 gms Breadcrumbs(optional)- 3 tbsp Chop the vegetables into inch sized pieces. Boil in mildly salted water till almost done. Drain. Boil penne in salted water with a tsp of oil till done. Drain and rinse with cold water. White Sauce In a pan, melt the butter. Fry the flour till the butter starts changing colour. Turn it off and add the milk. Stir well ensuring no lumps. Put on the stove and cook till it thickens to porridge consistency. Remove Tomato Sauce Heat Oil. Fry Garlic and onion. Add tomato cook with a little water till done. Add a dash of pepper and oregano.Put half of the cheese and mix till melted. Add the prepared white sauce to the tomato sauce. Mix in the cooked vegetables

A winter meal favourite since childhood. Loved helping our mom bake it. Beans- 1/2 cup Carrot- 1/4 cup Cauliflower- 3 to 4 florets Peas- 1/2 cup Potaoes- 2 Butter- 2 tbsp Refined flour- 2 tbsp Milk- 1 cup (can be increased if reqd) Salt- 1 tsp Pepper- 2 tsp Processed Cheese- 75 to 100 gms Breadcrumbs(optional)- 3 tbsp Chop the vegetables into inch sized pieces. Boil in mildly salted water till almost done. Drain. In a pan, melt the butter. Fry the flour till the butter starts changing colour. Turn it off and add the milk. Stir well ensuring no lumps. Put on the stove and cook till it thickens to porridge consistency. Mix in the cooked vegetables, pepper and stir well. Grease a baking dish. Put the vegetable mix in. Top with the grated cheese and put the crumbs on top pressing lichtly. Bake at 180 degrees for 20 minutes.

Was a quick contraption for a hungry stomach on a lonely afternoon. Rice- 200 grams Button Mushroom- 200 to 250 gms Garlic- 5 to 6 cloves Onion- 1 Capsicum- 1 small to medium Spring Onions- 5 to 6 Chilli Sauce- 1 tbsp Soya Sauce- 1 tsp Pepper- 1 tsp Oil- as per requirement Salt- to taste Wash rice well. Strain and leave aside for atleast 10 minutes. heat oil, fry rice till water dries and rice grains start changing colour and don't stick. Cook till 80% done. Chop capsicum, onion and garlic into small juliennes. Chop spring onion into small roundels. Wash and clean mushrooms. Cut into small pieces. Heat oil in a wok. Add garlic and onion. Fry till onion turns pink. Add capsicum and fry till capsicum shrink to half their size. Now add mushroom and fry till soft. Add sauces,pepper and salt Toss in cooked rice and mix well, adding oil if needed. Fry the spring onion a little (optional) and garnish the fried rice before serving hot.

I make this as a quick breakfast or evening snack. It is tasty and carries a combination of interesting flavours.Children like this and enjoy it. INGREDIENTS Spaghetti- 200 gms Tomatoes- 2 Garlic- 6 Onion- 1 large Pepper powder- 1 tbsp Oregano seasoning - 1 tsp Processed Cheese (grated)- 50 gms Tomato Sauce- 2 tbsp Olive oil- 2 tbsp to cook and 1 tbsp to boil . You can use Olive oil if preferred. Salt- to taste Basil Leaves (optional) - As per taste Water- to boil and 1/4 th cup to cook. Method Boil spaghetti in hot water with 1 1/2 tsp salt and 1 tbsp of oil. When done, strain and run under cold water to prevent stickiness. Chop tomatoes,onion and garlic finely. Grate the cheese. In a pan heat oil. Add onion, fry well. Add garlic and fry till it starts turning golden. Now add choped tomatoes and saute well till soft. Add the salt, pepper and about 35 gms of the grated cheese. Add tomato sauce. Mix well till cheese dissolves and is incorporated into the sauce. Pour water to make a slig

SERVES 4 This follows almost the same ingredients as the Papad curry posted elsewhere on my blog. It is quite interesting and a cool, calm,non-spicy dish.A healthy break from spicy Indian curries. INGREDIENTS Potatoes- 6 Onion (medium)-2 Garlic- 6 Turmeric powder- 1 tsp Red chilli powder- 1-2 tsp Coriander powder- 1 ½ tsp Asafoetida (Hing)- A pinch Curd (Not sour)- 2 cups Cumin seeds- 1 tsp Bay Leaves- 1 or 2 (optional) Water- 1 cup (Depending on consistency of curd) Salt- to taste Oil- to shallow fry and for preparation Fresh coriander leaves- to garnish Boil the potatoes till partially done. They should be half done. Peel and shallow fry till slightly brown. Grind the onion and garlic together into a paste. Heat oil in a pan, add cumin seeds, bay leaves (optional) and fry. Add ground paste and fry well till pink and raw smell is gone. Add some more oil and fry paste till almost dry and well fried. Add spice powders except asafoetida, add salt and fry. Add water and cook till it boils