Mamikaya Pulihora is a south indian rice item made with raw mangoes. This is usually made on festivals and the blend of tangyness with spices makes it a hit.
Ragda Patties is a famous street food available across india. Based on the regions the ragda is made either with white peas, garbanzo beans or with Green gram dal.
Red Bell Pepper Chutney
Red Bell Peppers are so vibrant in colour and when they are in season they are the best tasting ones. I roasted it and made a chutney that goes well with dosas/idlis or with hot rice.
Pear Pecan Chutney
My innovation with fresh pears and pecans to make a chutney that goes well with any breakfast items like dosa, idli and upma
Tuesday, December 11
Thursday, June 9
This month I choose my favorite "Tomatoes". Please come up with two varieties of dishes using tomatoes as main ingredient.
Please send in your entries before 10th of next month ie., by July 10th I should get your wonderful entries. Please send in your entries to firstname.lastname@example.org before the due date.
Feel free to use the logo presented below:
Looking forward your wonderful entries.
Wednesday, June 8
1. Dosavakaya from Suma of VeggiePlatter
2. Mamidi Allam pachadi from Suma of VeggiePlatter
3. Naranga achar/Lemon pickle from Swathi of Zesty South Indian Kitchen
4. Mango Thokku Pickle from Radhika of Tickling Palette
5. Dosakai Pickle from Latha of A Peek into My Kitchen
6. Green Mango Pickle from Nandini of Nandini's Food Page
7. Raw Mango Pickle from Sadhana of SensibleVeg
8. Tomato Pickle from Usha of My Spicy Kitchen
9. Tomato Pickle from Shobha of Food Mazaa
10. Instant Raw Mango Pickle from Mom Chef of What's Cooking?
11. Cauliflower Pickle from Mythreyi of Yum! Yum! Yum!
12. Manga Curry from Ammupatti of AmmuPatti's thoughts
13. Kadumanga, Kannimanga from Ammupatti of Ammupatti's thoughts
14. Mouth Watering Pickles from Nivedita of Nivedita's Kitchen
15. Chilli Pickle from Shobha of Food Mazaa
16. Fresh Prawn Pickle from Sonali Pradhan of Only Fish Recipes
17. Ginger-Chilli Pickle from Sona of VeggieFoodie
18. Nepalese Aloo Achar from Richa of Ambrosia
19. Fenugreek Coriander Thokku from Krithi of Krithi's Kitchen
20. Kumquat Pickle from Amritha of AK's Vegetarian Recipe World
21. Carrot/Cauliflower Pickle from Neetu of TipsNdeals
22. Mango Thokku from Uma Shankar of Jaya's Recipes
23. Mango Thokku from Shanavi of Kitchen Secrets
24. Green Chilli Pickle from Uma Shankar of Jaya's Recipes
Will be back tomorrow with new event announcement.
Thursday, March 3
1/3 cup Bombay rava
1/3 cup Sugar
1/4 cup Ghee
1/3 cup Mango pulp
1/3 cup Water
1/3 cup Milk
4 Green cardamom (powdered)
2 tbsp Cashews
2 tbsp Raisins
Heat 2 tbsp ghee in a non-stick pan. Fry cashews and raisins in the ghee until they turn golden brown in colour. Add the rava and fry until the raw smell goes away. Add sugar, cardamom powder to the rava and fry for a minute. Add mango pulp, milk and water to the rava and cook on low flame until the rava is cooked well. Add the rest of the 2 tbsp ghee to the pan and keep stirring for few more minutes. Remove from flame and serve it hot.
Kesari is usually made on the for Satyanarayana puja as prasad. You can substitute water with milk entirely or milk with water. It entirely depends on your wish. Either way it tastes good.
This is going to Past is Present - JFI -Re-Run - Mango being hosted by Satya of My Innovative Kitchen.
This is also going to Celebrate Sweets - Warm Desserts event being hosted by Priya of Mharo Rajasthan's Recipes originally started by Nivedita of Nivedita's Kitchen.
This is also going to Flavors of Maharashtra event being hosted by PJ of Seduce Your Taste Buds.
Friday, February 25
Take chopped mint and ginger into a ding-chik and slightly mash and add to the water. Squeeze juice from the lemons and add to the water. Add sugar and salt and keep the jug in the refrigerator overnight.
Next day morning strain away the ginger and mint that is added to the water and add the soda water. Add some chopped fresh mint leaves if you would like and serve them in glasses.
This chilled lemon juice with ginger and mint flavour is sure a winner.
Tuesday, February 8
Another intention of hosting this event is to learn, how pickles are made across the India, cause north-indian pickles/achar taste different with some masalas in them. Oh! I love to have them with nice lovely parathas. So bring it on girls I am waiting here.
Please send in your entries on or before March 31st, 2011 with the following details to email@example.com:
I will pick the images from your blogs so do not send them in the email please. Using the logo give here is much appreciated.
Waiting to see all the lovely entries..
Here are some them that I already posted here in this blog: