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Potpourri: February 2008

http://potpourri-saswati.blogspot.com/2008_02_01_archive.html

A melange of recipes,food stories,and adventures in my kitchen. Feb 27, 2008. Healthy eating-Spinach and Sprouts Upma-WBB. Few days back I was going through an article in a magazine and the title loomed large" Eat well and stay slim forever".Sounds so wonderful and perfect .isn't it? For me it's a constant challenge everyday to rustle up a healthy meal and mentally rehearse" Healthy Eating"! Well thanks to WBB-Weekend Breakfast Blogging. And is hosted by Suganya of Tasty Palettes. 1 cup sooji( semolina).

rasoithekitchen.blogspot.com

Rasoi: Around the World - A Cooking Event

http://rasoithekitchen.blogspot.com/2012/06/around-world-cooking-event.html

Be a part of "Maitri". Around the World - A Cooking Event. 160;Tuesday, June 12, 2012. Well, a treat for you all. I am going to host an event, a brainchild of mine, named “ Around the World. 8221; This event will be a monthly event, with each month dedicated to a country. If I am not wrong, there are 196 independent countries in the world. Whao! Before I begin this event, which is scheduled to begin next month, July 1. Are you guys ready to take this ride? And the country would be “ Thailand. Also, I nee...

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,...

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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: Makkai Di Roti

http://sharmistha-fanaticfoodie.blogspot.com/2014/03/makkai-di-roti.html

An experiment to satisfy my taste bud. Tuesday, March 4, 2014. 8226;Cornmeal (makki ka atta). 8226;Whole wheat flour (atta) optional. Labels: roti and paratha. Subscribe to: Post Comments (Atom). View my complete profile. A question to my Lord Jagannath! Hi All, Its after long time that I have decided to blog today. Today, morning while praying suddenly one question erupted in mind. I asked it to Jaga Kalia. It is an act by which unauthorized individuals try to colle. Traditional Poi Sorisha Rai. Hi Read...

sharmistha-fanaticfoodie.blogspot.com

fanatic foodie: Tips and tricks

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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: Beetroot Paratha

http://sharmistha-fanaticfoodie.blogspot.com/2013/10/beetroot-paratha.html

An experiment to satisfy my taste bud. Tuesday, October 29, 2013. Yesterday, I had made beetroot paratha for dinner. My mom used to make different paratha's just to ensure we eat the veggi when young. Its a good way to make paratha's and feed anyone who does not like that veggi. My husband also likes to have different paratha's than having normal roti. Lets now have a look at the recipe. 2 beet root, peeled and grated. 3 cups wheat flour. Salt as per taste. Labels: roti and paratha. Hi Readers, I am goin...

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...