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Me and food

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..

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Healthy vegetarian Biryani (Soya Chunks Biryani)

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Dahi Pakhala (Orissa)

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.
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Vegetarian (Eggless) Pancakes with Fruit Sauce and Honey

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