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Blending Flavours: Tinda Curry
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The Dimasa Rice Wine. Saturday, May 30, 2015. 1 medium grated onion. Pinch of whole cumin seeds. 1 tsp coriander powder. 1/2 tsp cumin powder. 1/2 tsp chilli powder. A quarter tsp ginger powder. Pinch of garam masala powder. 2 tbsp vegetable oil. Coriander leaves for the garnish. Peel off the skin of the gourds, remove "eyes", wash and cut into quarters. Mix all the dried spices and rub the masala on the cut vegetables. Set aside. When it sputters, add the grated onion. Cook till the colour changes.
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Blending Flavours: August 2015
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The Dimasa Rice Wine. Wednesday, August 26, 2015. Tendli Kajubi Upkari/Ivy Gourd With Cashewnuts. Among all the gourd varieties that are so abundant around this season, I haven't yet included the Ivy gourd/ Coccinea grandis. This tiny vegetable which looks like a smaller version of the Pointed gourd. Goes by many names. In Assam it is known as kunduli. And in other parts of the country it is known as kunduru. The vegetable is said to be rich in beta carotene. A quarter tsp mustard seeds. Salt as per taste.
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Blending Flavours: March 2015
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The Dimasa Rice Wine. Monday, March 30, 2015. Stinky beans/ Parkia speciosa. It is a good source of minerals and is especially high in calcium, phosphorous, potassium and iron. It is high in fibre and contains considerable amounts of Vitamin C and E as well as Vitamins A, B1, B2 and B3. Stinky beans have been used in folk medicine to tr ea. T diabetes, hypertension, liver disease, and kidney disorders. Source. The roasted beans and the seeds. 4 mature stinky beans. 1 fermented fish/ naphlam. Remove from ...
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Partha's Rhapsody: Rajma Parantha
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Food for your Soul. Thursday, 5 February 2015. 49 , Week. Theme : Indian Bread Basket. Course : Breakfast , Brunch. It is great for kids who are fuzzy about food and can be given as lunch they would love this if you give them with some cheese sauce. Preparation time : 5 mins. Cooking time: 30 mins. Soaking time: over night. Yields : 2 parantha. Difficulty level : Medium. 1/4 cup wheat flour. 1 small onion finely chopped. 1/2 tsp jeera / cumin seeds. 1/2 cup boiled rajma. Rajma water preserved from cooking.
parthasrhapsody.blogspot.com
Partha's Rhapsody: Kesar Badam Kulfi / Qulfi
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Food for your Soul. Tuesday, 10 February 2015. Kesar Badam Kulfi / Qulfi. 49 , Week. Theme : Desserts in different form. Kulfi / Qulfi is popular frozen dessert of India. It is also referred as "Traditional Indian Ice cream" very popular in India, Pakistan, Burma, Bangladesh, Nepal and Middle east. Now adays you get kulfi in United States, Europe and Australia in Indian Restaurants. My twist to the recipe is i have sugar Nutura Sugar free to make it diabetic version and also healthy version of the Kulfi.
parthasrhapsody.blogspot.com
Partha's Rhapsody: South Indian Cuisine
http://parthasrhapsody.blogspot.com/p/south-indian-cusine.html
Food for your Soul. Thanks for browsing through my page, Please share your views and comments here. Subscribe to: Posts (Atom). Eggless Pate Choux Pastry and Eggless Chocolate Mousse. This months challenge at Gayatris Baking Eggless Group is Pate Choux Pastry and Chocolate Mouse. Choux pastry, or pâte à choux (. Eggless Strawberry Swiss Roll Cake - Biskuitroulade. Blogging Marathon # 38 Week 1 Day : 1 Theme : One dish, Different Country - Cakes from Around the World - British Rolled cake Cours. Blogg...
blendingflavours.blogspot.com
Blending Flavours: February 2015
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The Dimasa Rice Wine. Saturday, February 28, 2015. Without a wall in the background! The picture below, taken a few years ago on the same route would have made a better setting. Sigh. Anyway this is the first recipe that I made from Yotam Ottolenghi's book. I still had some polenta left over and oranges were (still is) in season. And what would be better than an orange/polenta cake? On the way to my hometown, Haflong. 1 tsp baking powder. 3 eggs, lightly beaten. 2 tsp orange blossom water. Cream the butt...
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Blending Flavours: Jalpai Achar/Indian Olive Pickle
http://blendingflavours.blogspot.com/2013/10/jalpai-acharindian-olive-pickle.html
The Dimasa Rice Wine. Saturday, October 19, 2013. Jalpai Achar/Indian Olive Pickle. Clockwise:a) The fresh fruit, b) blanched till the cracks appear, and c) soaking up the sun on a bamboo tray. Widely available during the cooler months in our region is the Indian olive/ Elaeocarpus floribundas. Locally known as jalpai. Unlike the oil-producing olive/ Olea europaea. 2 kilos Indian olives. Nearly one litre oil (I use mustard). 2 heaped tablespoons of turmeric powder. 3 tablespoons of cumin seeds. Acetic ac...
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