Indian Cooking Blogs

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2012-10-11T09:30:00.000-07:00

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Rawa Idli (Savoury Semolina cakes)

2012-01-16T07:41:00.000-08:00

Ingredients:

■Semolina (rawa/sooji) dry roasted - 1 cup
■Sour yogurt – 1 1/2 cups
■Salt – 1 teaspoon
■Oil – 1 1/2 tablespoon
■Black gram ( dhuli urad dal), de husked,split - 1 teaspoon
■Bengal gram ( chana dal) – 1 teaspoon
■Mustard seeds ( rai) – 1 teaspoon
■Baking Soda – 1 teaspoon
■Curry leaves – 8-10
■Coriander leaves chopped – 2 tablespoons
■Oil for greasing the idli stand

Method:

Take a bowl and mix rawa with yogurt ( yogurt I prefer is one or two days old for better results) and salt to prepare a batter. Heat oil in a pan, add both the lentils and cook on low flame till golden brown, add mustard seeds, coriander and curry leaves to it and mix well. Remove from flame and mix into the rawa batter. Add baking soda and stir in the batter, mix it again well. Baking soda is added in the end to ensure that the idlis are light and fluffy.
Grease the idli stand with oil, add 11/2 tablespoon batter to each mould and steam for about 10 minutes or until done, do check in between with the help of a knife if done.
Remove them from the streamer ( the stand is placed in a large vessel containing water to steam the idlis) and let it cool for 5 minutes before you take them out from the idli stand. Take them out with the help of a knife from the idli stand.
A dash of ghee poured on the top of Rava Idli adds to the overall taste.Serve hot with coconut chutney.
Enjoy!!

Recipe submitted by: http://madcookingfusions.wordpress.com/

Crispy Potato

2012-01-11T19:26:00.000-08:00

Ingredients:

* Steamed Potato (cut into desired shapes) – 200 gms
* Salt to taste
* Oil - 4 tbsp
* Mustard Seeds – 1 tsp
* Curry leaves – few
* Cilantro/coriander leaves – few (for garnishing)
* Turmeric Powder – 1 tsp
* Red Chilli Powder – 2tbsp

Method:

# Put oil into the kadai (preferably non-stick because it would not require more oil and oil spreads it makes potatoes crispier). I have used my cooker.
# Add mustard seeds when it splutters add curry leaves
# Add salt let it get dissolved
# Add chopped potatoes into the kadai and leave it to get crispier
# Mix well in between, add turmeric and mix again
# Sprinkle Red Chilli Powder on top of the potatoes and mix well
# Garnish cilantro on top of it just before removing the poriyal/curry from the stove

This recipe was originally posted at: http://h4hemh4help.blogspot.com/2011/12/crispy-potato-poriyal.html

Gasala Gutti Vankaya Curry

2012-01-10T18:35:00.000-08:00

Ingredients:

8 medium sized brinjals
2 tbsp Canola cooking oil / Olive oil (or any other you prefer)
¼ cup coriander leaves
For Stuffing:
3 tbsp Poppy seeds
2 tbsp coriander seeds
5 Green chillies
2 pods Garlic
3 tbsp coconut powder or a 2-inch fresh coconut piece chopped
Salt to taste

Method:

Bring all the ingredients listed under “For stuffing” into a mixi jar.

Make a fine paste of it adding water as needed. Do not make too loose.

Slit the brinjals into 4 to it’s half. Look down in the picture which clearly shows how the slits should exactly be.

Heat oil in a non-stick pan and while it’s getting heated up, stuff the above stuffing mixture into the brinjals using a spatula.

Place them in the oil once done. Sauté them once and sprinkle little salt over the brinjals. Probably 1 tsp. Sprinkle handful of water on the brinjals and sauté them again. Close the lid and let them cook for about 5-7 min.

Open the lid and sauté the brinjals once and turn them over one by one. Now observe how the bottom part got cooked in the picture below. The other side which you have turned now should turn into the same. So, close the lid again and let them cook for another 5-7 min. Observe if they need some water. If the pan has no moisture at all…, sprinkle a handful of water again.

Open the lid and see, the brinjals should become really soft and tender oozing out the stuffed mixture slightly. That it is when they are perfectly cooked.

Now add some coriander leaves to the remaining mixture if interested, and bring the whole mixture into the pan.

Mix the masala paste along with brinjals and let it cook for 2 mins without the lid.

Turn off the heat and collect the curry into serving bowl and enjoy it with Plain rice/Biryani/Roti.. what not!!

Ente Kochu Adukkala

2012-01-07T20:29:00.000-08:00

Blog Title: Ente Kochu Adukkala
Blog URL: http://makeralarecipes.blogspot.com/

Description: Kerala recipes

The blog is maintained by Vineetha Nair, who is located in Kerala.

Blog Category: Indian, Kerala

Foodies Nest

2012-01-04T16:30:00.000-08:00

Blog Title: Foodies Nest
Blog URL: http://kokilasindianfood.blogspot.com/

Description: I'm home maker,happily married for 2yrs.I just love to cook good home made food with fresh products.I welcome your suggestions and comments.And almost all my recipies have step by step photos to make it easier and more interesting for the viewer.

The blog is maintained by Kokila Karthikeyan, who is located in Charlotte,NC,USA.

Blog Category: Indian, South Indian

Subscribe to the feed: Here

Potato Biryani

2012-01-04T12:18:00.000-08:00

Potato Biriyani

Ingredients:

1 cup rice
1 large potatoe cut in 2 halves
1 onion sliced
1 tablespoon ginger-grlic paste
1 tomato chopped
3 cardamom pods
1 inch cinnamon
3 cloves
1 teaspoon rose water
2 tablespoons white oil
2&1/2 tablespoons ghee
Salt to taste

For masala:

1/2 cup beaten yogurt
1 teaspoon biriyani masala
1/2 teaspoon nutmeg powder
1/2 teaspoon mace powder
Mix the powder spices in yogurt.

For colour:

1 pinch saffron in
5 tablespoons milk

Method:

Par boil the rice and keep aside. In a pan,put 1 tablespoon ghee & 1 tablespoon oil and fry the potatoes till they turn golden brown.Keep them aside. Add 1 tablespoon oil and the whole spices. Let them splutter. Add the onions and fry till they are moist.Then add ginger-garlic paste and fry till they turn brown. Add the tomato and fry properly.Then add the masala and salt.Fry till the oil separates.Your biriyani masala is ready now.Remove the pan from heat.Take a pressure cooker and grease it with the remaining ghee.Add the fried potatoes.Add 1/2 of the fried masala.Add 1/2 of the boiled rice as a top layer. Add 1/2 teaspoon rosewater,half of the colour,the remaining masala and some salt. Add the remaining rice for the topmost layer.Add the remaining colour and rosewater. Cover the pressure cooker and lower the flame. Keep it for 10-15 minutes and make sure not to wait for the cooker's whistle.Remove from the heat. When the pressure releases completely from the cooker, open the lid and mix the rice and masala slowly and thoroughly. Serve hot.

Submitted by Jhilmil D Saha. More Recipes can be found at: http://jhilmildsaha.blogspot.com/

Palak Soup

2012-01-03T14:03:00.000-08:00

A typical indian meal starts with traditionally-flavoured soups like tomato soup . Healthy and colorful spinach is combined with low fat milk and flavoured with garlic and chillies. Milk makes the soup aesthetically mild and well-flavoured while pepper and green chillies spice up an otherwise simple soup,while a dash of mint adds a refereshing touch.

Please find the recipe here.

Cook like Zany

2011-12-22T19:37:00.000-08:00

Blog Title: Cook like Zany
Blog URL: http://cooklikezany.blogspot.com/

Description: A place that takes you into my adventures in cooking.

The blog is maintained by Vidya, who is located in Bengaluru.

Blog Category: Indian, South Indian

Hot N Spicy

2011-12-19T18:59:00.000-08:00

Blog Title: Hot N Spicy
Blog URL: http://ahilaskitchen.blogspot.com

Description: Indian Cooking Recipes

The blog is maintained by Ahila, who is located in Coimbatore, Tamilnadu, India.

Blog Category: Indian, South Indian

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Kokila's Indian Cooking

2011-12-18T17:59:00.000-08:00

Blog Title: Kokila's Indian Cooking
Blog URL: http://kokilasindianfood.blogspot.com/

Description: A vegetarian and Non-vegetarian cooking blog with pictures to guide you through EACH STEP of the cooking process. "Anybody can cook" following our easy steps.

The blog is maintained by Kokila Karthikeyan, who is located in Charlotte,NC,USA.

Blog Category: Indian,

Subscribe to the feed: Here

My Kitchen Experiments and Recipes

2011-12-17T18:58:00.000-08:00

Blog Title: My Kitchen Experiments and Recipes
Blog URL: http://mykitchenexperimentsandrecipes.blogspot.com

Description: This blog is about the recipes that I try out and love. This includes North Indian, South Indian and Fusion Dishes.

The blog is maintained by Wahida who is located in Bangalore, India.

Blog Category: Indian, Other

Beauty & Beyond

2011-12-15T19:24:00.000-08:00

Blog Title: Beauty & Beyond
Blog URL: http://jhilmildsaha.blogspot.com/

Description: Hi Angels,I am an Indian housewife, residing in Belgium. I am interested in cooking,fashion,beauty,travelling & OMG the list goes on.In fact I love everything beautiful.

The blog is maintained by Jhilmil D Saha, who is located in Leuven,Belgium.

Blog Category: Indian, Bengali

World Of Vegeterian Recipes

2011-12-15T05:39:00.000-08:00

Blog Title: World Of Vegeterian Recipes
Blog URL: http://veggiekitchendiary.blogspot.com

Description: Veggie Kitchen Diary is packed full of exciting ideas for delicious and versatile recipes,dispelling the myth that vegetarian food is uninteresting and unimaginative.The majority of the recipes in this blog are very easy to prepare and cook,and very quick too.So whether you are looking for a nutritious and satisfying meal for your self,or are simply looking to introduce more vegetables in to your diet,you are sure to find the ideal recipes in this blog.

The blog is maintained by Sreelakshmi who is located in Chennai, Tamilnadu, India.

Blog Category: Indian, Vegetarian

Paneer Butter Masala

2011-12-14T19:22:00.000-08:00

Paneer Butter Masala

Ingredients:

100 gms Paneer cut into pieces. Shallow fry them until light golden brown.
2 Medium Onion boiled and ground to a paste.
3 Medium Tomatoes boiled and pureed.
3 Tblspn Cashwenuts soaked in hot water for about 1-2 hours and then grind it to make thick paste.
1 Tblspn Ginger+Garlic Paste.
3 Tblspn Kashmiri Red Chilli Powder
2 Tblspn Garam-Masala
1 Tblspn Coriander Powder (Dhaniya Powder)
1/2 Tblspn Cumin Powder (Jeera Powder)
1 Tspn Cumin Seeds (Jeera)
1 Tblspn Kasuri Methi
Salt as per taste
4-5 Tblspn Butter (You can add lil more if u wish to)
2-3 Bay Leaves, 1 Badi or Masala Elaichi, 2-3 Cloves , 2-3 Green Cardamoms.

Method:

Heat butter in Kadai and add cumin seeds, bay leaves, cloves, masala elaichi and green cardamoms.
Saute well.
Now add ginger+garlic paste and saute well.
Add boiled onion paste and saute till it becomes brown in color.
Now add tomato puree and mix well. Add 2-3 tspns cashewnut paste and mix well. (We are not adding fresh cream to this gravy, so you can add lil more cashew paste as it gives nice creamy texture to the gravy.)
Now add kashimiri Salt, Red-Chilli powder, Garam-masala, Coriander powder and Cumin powder to the mixture.
Add water to the mixture and bring it to a boil.
Crush kasuri methi with your palms and add to the gravy.
Add fried paneer pieces, cover and cook for about 5-6 minutes.
Add spoonful of butter to the gravy and mix well.
Garnish with lil kasuri methi and grated paneer. (You can add Fresh Cream also.)
Serve hot with Naan, Roti.

Submitted By:
http://delectable-delicious.blogspot.com/

Madcookingfusions

2011-11-24T18:37:00.000-08:00

Blog Title: Madcookingfusions
Blog URL: http://madcookingfusions.wordpress.com

Description: Welcome to M-A-D fusions in cooking !!!!

As you all know we get bored by the similar cooking routine on daily basis and look for something new to serve our loved ones, similar happened to me and i started with few experiments with cooking keeping in mind the nutritional balance in the dishes. Will try and get more and more innovative dishes for you all. Hope you will enjoy them the same way as i do preparing them…

MAD cooking fusions started with a feeling of being MAD – making a difference in lives of my loved ones. This is my personal blog and is very special to me.

Happy Cooking!!

The blog is maintained by Anamika Sharma, who is located in Bangalore, Karnataka,India.

Blog Category: Indian, North Indian

Mosaru Kodabale & Mosaru Nipatu

2011-11-24T18:30:00.000-08:00

Ingredients:
* Sour Curds - 1 cup
* Rice Flour - 1 cup
* Moong Dhal - 3/4 cup
* Salt to taste
* Fresh Coconut (grated) - 1/4 cup
* Cilantro / Coriander leaves - 1/2 bunch
* Green Chilli Paste - 2 tbsp

Method:
1. Put moong dhal, grated coconut, salt to sour curds and heat in a medium flame.
2. Wait till it boils and switch off the stove
3. Add chopped coriander leaves, green chilli paste and rice flour to the mixture
4. As the mixture is too hot, use kitchen gloves to the hand or wet your hand with cold water and mix them well. Make small doughs out of the mixture.
5. Knead the dough well and take little dough make a thin line and revolve them like rings. These are called as mosaru kodabale.
6. Take little dough and make them a thin plate. These would be called as mosaru nipatu.
7. Deep fry mosaru kodable and mosaru nipatu in hot oil.
8. Serve them with tomato ketchup.

NOTE: Eat them when it is hot only, if it becomes cold, then it would go softer and will lose its crispy-ness. We had few when it was hot and after sometime when we checked it had become soft.

Hema's Blog

2011-11-24T18:22:00.000-08:00

Blog Title: Hema's Blog
Blog URL: http://h4hemh4help.blogspot.com/

Description: My Blog contains vegetarian recipes, events/contests. It can be a snack, curry or any rice item.

The blog is maintained by Hema, who is located in Bangalore, Karnataka, India.

Blog Category: Indian, South Indian

Subscribe to the feed: Here

Wow cooking indonesia

2011-11-24T18:15:00.000-08:00

Blog Title: Wow cooking indonesia
Blog URL: www.dishtocook.blogspot.com

Description: Blogs use English, to practice cooking blog, the blog contains various recipes, great blog for reference, the blog contains recipes western people, the blog contains recipes Indonesian people, food and beverages, bread ice cream soup and a variety of information about cooking, privacy policy.

The blog is maintained by egho, who is located in bone, sulsel, indonesia.

Blog Category: Other

Soy Chunks Manchurian

2011-11-24T18:10:00.000-08:00

Ingredients:

Large onion
Green capsicum
Coriander leaves
All purpose flour/Maida
Rice flour
Pepper powder-1tsp
Red-chili powder-1/2tsp
Soy sauce-4tsp
Tomato chili sauce-6tsp
Salt-to taste
Butter-3slices
Oil-for frying

Method:

Boil 4cups of water with some salt and soak the soy chunks in them for at-least 10mins.The chunks should become soft and tender.Keep them in a side.
Place a boiled soy chunks in a bowl,add all purpose flour,rice flour,pepper powder,salt and mix well.Add a little amount of water.
Paste fully coated in soy chunks.Heat oil and deep fry till it is yellow brown.
Take the soy chunks from oil and place it to the tissue paper.
After finely chopped the onions,green capsicum and coriander leaves.
Take another pan add butter,onion,green capsicum and fry well.
Add fried soy chunks ,red-chili powder,soy sauce,tomato chili sauce and saute it for 3mins.
Add some coriander leaves and mix well.
Transfer the soy chunks to plate.Decorate some coriander leaves.
Hot and serve with "Boiled Rice,Curd Rice,Tea Time "
Hope and enjoy ur recipe :)

Tease Your Taste Buds

2011-11-24T18:00:00.000-08:00

Blog Title: Tease Your Taste Buds
Blog URL: http://tastyvegcooking.blogspot.com
Description: A place for easy and delicious vegetarian recipes.

The blog is maintained by DV, who is located in Singapore.

Blog Category: Indian, Vegetarian

Chicken Balls

2011-11-19T18:58:00.000-08:00

Ingredients:

boneless chicken-450g
shred garlic-1/2tsp
green chili-1
onion-1/4cup
red-chili powder-1tsp
turmeric powder-1/2tsp
pepper powder-1/2tsp
coriander powder-1/4tsp
ginger-garlic paste-1tsp
egg -1
corn flour-1tsp
cumin seeds-1/2tsp
all purpose flour/maida-2tsp
kesari color/red color-1/2tsp
coriander leaves
oil-for frying
salt-to taste

Method:

First take the cutter and finely chopped the boneless chicken and mash well.
After adding shred garlic,finely chopped onion, coriander leaves,green chili,ginger-garlic paste and add all the powders,mashed chicken and chopped well.
Place a chopped chicken in a bowl ,add all the flours,cumin seeds,kesari color,salt,and add the egg white and remove the egg yolks and mix well.
Divide the chicken into 10 or 15 balls. Heat oil and deep fry till it is golden brown.
Finally decorate some coriander leaves.
Hot and serve ur chicken balls.

Soogran

2011-11-19T18:45:00.000-08:00

Blog Title: Soogran
Blog URL: http://soogran.com

Description: Authentic and Traditional Indian Cuisines

The blog is maintained by Gauree, who is located in Mumbai, Maharashtra, India.

Blog Category: Indian, Maharashtrian

Subscribe to the feed: Here

Amina Creations

2011-11-19T18:27:00.000-08:00

Blog Title: Amina Creations
Blog URL: http://aminacreations.blogspot.com/

Description: A collection of south Indian recipes.

The blog is maintained by Amina, who is located in Chennai,Tamil Nadu, India.

Blog Category: Indian,

Subscribe to the feed: Here

King Fish Fry

2011-11-19T18:23:00.000-08:00

Ingredients:

1 kg King Fish
1 tablespoon turmeric powder
2 tablespoon's chilly powder
1 tablespoon salt
1 cup rawa / semolina
1 cup rice flour
1 tablespoon tamarind paste (optional)
1 tablespoon oil

Method:

Wash the king fish till its clean.
In a small plate, mix salt, chilly and turmeric powder.
Put in this 2 tablespoon water and make a thick paste.
Apply this to the fish and let it marinate for 30 Min's to 1 hour.

For frying:

Mix the rice flour, rawa, pinch of salt, 1/4 tsp each of turmeric powder and chilly powder. Put this on a big plate.
Dip the King fish in this rawa. Ensure that it is covered with rawa on both sides and the edges too.
Heat the frying pan and spread 1 tablespoon oil. Add more if required.
Place the fish on the pan and fry on low flame.
After 10 minutes turn them to the other side. Fry them for 20 minutes. You know they are done when they turn brown.

Note: Always fry fish on low flame and do not cover it while frying.