sharmistha-fanaticfoodie.blogspot.com
fanatic foodie: Mushroom Vindaloo
http://sharmistha-fanaticfoodie.blogspot.com/2014/08/mushroom-vindaloo.html
An experiment to satisfy my taste bud. Sunday, August 10, 2014. I had tried this recipe some time back, but didnt get time to update at that time. Vindaloo masala is a typical Goan Masala. It has a very nice aroma. When i made it, my whole house was filled with this aroma. The aroma will instantly make your mouth watering. Try this once.Its easy, just needs to remember the spices for vindaloo masala paste. 250 gms mushrooms (khumbh). A few curry leaves (kadi patta). 4 to 5 garlic (lehsun) cloves. Hi All,...
sharmistha-fanaticfoodie.blogspot.com
fanatic foodie: Turai Punjabi masala (Ridge gourd Punjabi curry)
http://sharmistha-fanaticfoodie.blogspot.com/2013/11/turai-punjabi-masala-ridge-gourd.html
An experiment to satisfy my taste bud. Monday, November 4, 2013. Turai Punjabi masala (Ridge gourd Punjabi curry). This is a recipe inspired by Punjabi style cooking. Punjabi cusine uses lots of Ghee, here I have not used any ghee and have replaced that with refine sunflower oil. Though it might sound like a heavy curry with lots of time required to cook, it does not take that amount of time. You can also use pressure cooker to cook and reduce the time required in cooking. 1 potato cut into cubes. Hi All...
sharmistha-fanaticfoodie.blogspot.com
fanatic foodie: Tips and tricks
http://sharmistha-fanaticfoodie.blogspot.com/p/tips-and-tricks.html
An experiment to satisfy my taste bud. Here, is a list of tips. Feel free to write new tips in the comment section. I would appreciate your feedbacks. 1- Perfect curd :-. Heat milk to lukewarm temperature and add a spoonfull of curd and mix it properly. Leave it for 5 to 6 hours in room temperature to get perfect curd without water. 3- Crispy and crunchy pakoras or fritters. The leftover rice can be modified into many tradtional dishes from all parts of India. Below are few such dishes. While boiling mil...
sharmistha-fanaticfoodie.blogspot.com
fanatic foodie: Potala/Parwal aloo kasha
http://sharmistha-fanaticfoodie.blogspot.com/2011/03/potalaparwal-aloo-kasha.html
An experiment to satisfy my taste bud. Saturday, March 26, 2011. This is a traditional Oriya main dish. The main ingredients are Potala/Parwal/Parval and potato.The same dish can be modified to a more gravy version. 2- 2 medium sized potato. 3-1 big onion chopped finely. 4- 2 green chili. 5- 1 red chili. 6- 1 bay leaf. 7- 1 tbsp garam masala. 6- 2 tbsp ginger garlic paste. 8- 2 tomatoes finely chopped. 9-salt as per taste. 10- 1 tbsp turmeric. 11- 4 tbsp oil. Try this and post me your comments. Hi Reader...
sharmistha-fanaticfoodie.blogspot.com
fanatic foodie: Janhi Aloo Posto / Ridge Gourd & Poppy seed curry
http://sharmistha-fanaticfoodie.blogspot.com/2013/08/janhi-aloo-posto-ridge-gourd-poppy-seed.html
An experiment to satisfy my taste bud. Tuesday, August 6, 2013. Janhi Aloo Posto / Ridge Gourd and Poppy seed curry. Janhi or better known as Ridge gourd in English or Turai in Hindi is cooked with diced potatoes in posto or poppy seed paste(khus khus in hindi). The poppy seeds impart a rich creamy texture to the curry.The ubiquitous Posto or poppy seeds is a very common ingredient in a Odia and Bengali kitchen. The mustard oil with its sharp taste and aroma gives a distinct flavor to the curry. Hi Reade...
sharmistha-fanaticfoodie.blogspot.com
fanatic foodie: Dhingri Dolma
http://sharmistha-fanaticfoodie.blogspot.com/2014/09/dhingri-dolma.html
An experiment to satisfy my taste bud. Wednesday, September 3, 2014. When I first read this name Dhingri at a restaurant, I was confused as to whether this means Mushroom or Kunduri(Ivy Gourd). I did confirm before ordering this dish that its actually Mushroom. Then while searching this unusual name, I got an interesting Awadhi recipe, that used both Paneer and Mushroom. Awadhi cuisine developed during the reign of Mughul ruler's in Lucknow. 200 gms of button mushrooms. 175 gms paneer (cottage cheese).
sharmistha-fanaticfoodie.blogspot.com
fanatic foodie: Andhra style Poached egg curry
http://sharmistha-fanaticfoodie.blogspot.com/2013/09/andhra-style-poached-egg-curry.html
An experiment to satisfy my taste bud. Friday, September 6, 2013. Andhra style Poached egg curry. In this curry the egg poach is directly made in curry itself, letting egg poach in curry gravy, but I was scared to try this technique as this could mix the egg in gravy. I have poached egg separately and then added it to the gravy. Well, if you have the egg poach vessel, then your gravy would look even better. Here goes the recipe. Ginger Garlic Paste-1 tsp. Jeera Coriander powder-1 tsp. Hi All, Its after l...
sharmistha-fanaticfoodie.blogspot.com
fanatic foodie: Traditional Poi Sorisha Rai
http://sharmistha-fanaticfoodie.blogspot.com/2013/07/traditional-poi-sorisha-rai.html
An experiment to satisfy my taste bud. Wednesday, July 31, 2013. Traditional Poi Sorisha Rai. This is a Traditional Odia dish, that goes very well with Odia Pakhala( or watered rice). This has another variation that uses fish and is very famous. Poi or Pui (Vine or Malabar Spinach , scentific name - Basella Alba or Basella Rubra) has many health benefits. It is more nutritious compared to normal Spinach. Here are few of its benefits. 2- It has more Vitamin C content compared to normal Spinach. Turmeric p...
sharmistha-fanaticfoodie.blogspot.com
fanatic foodie: How to make chaat Masala at home?
http://sharmistha-fanaticfoodie.blogspot.com/2014/02/how-to-make-chaat-masala-at-home.html
An experiment to satisfy my taste bud. Wednesday, February 5, 2014. How to make chaat Masala at home? How to make chaat masala at home? Dry roast 4 tablespoons coriander seeds, 2 teaspoons cumin seeds and 1 teaspoon carom seeds (ajwain) separately. Cool and powder them with 2-3 dry red chillies, 3 tablespoons black salt and ½ teaspoon citric acid. Mix in 1 teaspoon dry mango powder (amchur), 1 tablespoon salt and 1 teaspoon white/black pepper powder. Store in an air-tight container. Hi Readers, In my sch...
