North Indian Curried Cauliflower and Potatoes
Ingredients: • Ghee or oil – 1/4 cup • Black mustard seeds – 1/2 tsp • Cumin seeds – 1 tsp • Minced fresh ginger – 1 tsp • Hot green chilies, seeded and chopped – 2 • Medium potatoes, cut into 1 1/4 cm (1/2-inch) cubes – 3 • Medium cauliflower, cut into small flowerets – 1 • Medium tomatoes blanched, peeled, and diced – 2 • Turmeric – 1/2 tsp • Garam masala – 1/2 tsp...
Goda Masala
Ingredients •Corriander seeds (Dhania)………………………………… 500gm •Dry Coconut……………………………………………………. 100gm •Cinnamon (Dalchini)…………………………………………. 5gm...
Panakam
Ingredients • Dried ginger powder (sonth powder) – ¼ tsp • Black pepper powder (kali miri powder) – ¼ tsp • Salt – ¼ tsp • Juice of one large lemon (2 tbsp) • Cardamom Powder • Jaggery – 4-5 tbsp • Water – 3-4 cups Preparation 1. In a large pitcher take 4- 5 tbsp of crushed or grated jaggery. 2. It also depends upon on the sweetness of your jaggery. 3. Stir in 3-4 cups of drinking water. 4. Stir them till they get...
Rice and Green Gram Dhal Bhath
Ingredients • Rice – 1 cup • Green gram dhal – ⅓ cup • Preserved chilies – 3-4 (Vatral) • Oil – 2 ½ Tbsp • Water – 3 ½ cups • Salt – as required • Grated fresh coconut – 3 tbsp Preparation 1. Dry roast rice and dhal separately till light brown in color. 2. Heat pressure cooker, add oil and fry broken chilies till dark brown in color. 3. Add water, salt, and grated coconut. When it starts...
Mashed Potato Balls with Horseradish
Horseradish, a pungent tap root, is used primarily in Bengali and orissan cuisines, though occasionally elsewhere. You can find the roots at Oriental and Indian grocery stores and some times even in supermarkets. Peel off the brownish skin and finely grate the outer part; discard the tough woody core. Since you are likely to use only a little at a time, you can freeze the unused portion in plastic bags for up to two months. At room...