Ugadi is an important festival of India, though predominantely celebrated in the Southern region. It marks the beginning of a new era, simply put , Ugadi is a sanskrit word comprising of yug and adi where “yug” means “era ” and ‘adi” means “beginning “. Thus, this marks the new year for us. According to the Hindu Calendar,it falls on the first day of the month of Chaitra. This year, it falls on March 21. As this is according to the lunar calendar, the date varies each year. Today, with the festival approaching I have an Ugadi platter for you all. It is part of our blog hop of the theme “Ugadi Special”.
Masala Puri are a deep fried spicy indian breads.It can be used as a breakfast dish , but if fried food is not your early option, serve it for lunch or as an evening snack. They are tasty and easy to make. It can be called as a modified version of the plain puri which needs kurma.You do not need much accompaniments here, coconut chutney and pickles are ideal to be served with it. This is my second entry to the blog hop of the theme”Holi special” .My first entry can be read here.
Holi, the festival of colours marks the arrival of spring. It is the time when we love to celebrate the beautiful season, which soon ends giving us the worse summer. This festival is celebrated throughout the country, though the spirit of the festival has dwindled these days. What was once a colourful play with each one immersed in pink and blue , is now reduced to a mere touch of it. Well, change is the only thing constant, I enjoying seeing the kids running splashing colours on each other. Happy Holi to all of you !
Chinese dishes have gained immense popularity in our country in the past few years. Though, not exactly the same version, the major ingredients are included with a slight touch of our spices, thus it was the beginning of Indo- Chinese cuisine in our country. From starters to lunch ideas, they have a huge variety of delicacies which have become the buzz word in our society today. The immediate dish that occurs one’s mind is noodles. Today, I present to you their exclusive Hakka noodles along with a starter,alu 65 for our blog hop .This day marks the blogversary of my website also. Thankyou to one and all for the support. It has really been a wonderful journey here.
Indo-Chinese snacks are very popular. Among the many varieties Alu 65, or chilli potato is one of them. A dry snack , it is tasty and loved by all. It can be of different kinds as with cauliflower,paneer or tofu. I have used potato as it is liked by kids and I had prepared it on my daughter’s birthday.
India, being a land of diverse culture and traditions, we are a home to different cuisines also. Each state has its own kind of food depending on the availability of the cereals and pulses. People dwelling since some time, tend to follow their own method of cooking and thus there have been a significant change in the ingredients used and the process involved. The food can be broadly classified into five kinds as Northern, Southern, Eastern, Western and North Eastern. Rajasthani cuisine, is one such kind which is very famous and delicious.(more…)
Malai Kofta is a tasty and popular North Indian side dish. Koftas are small balls made by deep or shallow frying. They are immersed in the gravy made with malai (fresh cream).
The koftas and gravy are made of different kinds as using vegetables, paneer or potatoes. Here is one kind which is immensely liked by all at home.
What is Malai Kofta ?
Malai is the Hindi word and literally translates to cream. Kofta are dumplings made with potato or other veggies mixed with spices and bread crumbs. They may be deep or shallow fried. The gravy dunked with koftas makes a tasty accompaniment.
Let’s get to the recipe of Malai Kofta:
INGREDIENTS :
FOR THE GRAVY :
onion 1
tomato 2
ginger 1inch
coriander seed1tsp
cumin 1tsp
green chilly 2
almonds 8
poppy seeds 1tsp
turmeric powder 1/2 tsp
chilly powder 1 tsp
salt to taste
fresh cream 1/2 cup
FOR THE KOFTAS:
potatoes boiled 4
red chilli powder 1tsp
coriander leaves 1/2 bowl
salt to taste
onion 1
maida 1tbsp
METHOD:
Remove the skin of the tomato by making an incision and putting them in hot water.
Cut onions .
Put almonds in hot water in another bowl to remove the skin.
Make a puree of tomato and onions.
Grind ginger ,dhania, cumin,almonds and poppy seeds to a fine paste.Keep aside.
To make the gravy :
Take oil in a kadai . Add the onion and tomato puree and fry till oil seperates. Add turmeric powder and chilli powder and stir again for sometime. Now,add the ground paste and required quantity of water. Add salt. Whisk the cream well and mix into it. Let boil for sometime.
TO MAKE THE KOFTAS :
Koftas are usually deep fried. But here,I am shallow frying them. You can deep fry them, they are more tastier. But, keeping the health factor in mind, I have been shallow frying and it is equally good.
Mix all the ingredients together. Make it small balls and flatten between palms. Heat a skillet and shallow fry.
TO SERVE :
Add koftas just before serving. Tastes good with nan,roti, kulcha or chapati.
Evergreendishesdev
Malai Kofta
Malai Kofta is a popular north-indian side dish ideal to pair with roti and nan. It is tasty and loved by most people.
Remove the skin of the tomato by making an incision and putting them in hot water.
Cut onions .
Put almonds in hot water in another bowl to remove the skin.
Make a puree of tomato and onions.
Grind ginger ,dhania, cumin,almonds and poppy seeds to a fine paste.Keep aside.
To make the gravy :
Take oil in a kadai . Add the onion and tomato puree and fry till oil seperates. Add turmeric powder and chilli powder and stir again for sometime. Now,add the ground paste and required quantity of water. Add salt. Whisk the cream well and mix into it. Let boil for sometime.
TO MAKE THE KOFTAS :
Koftas are usually deep fried. But here,I am shallow frying them. You can deep fry them, they are more tastier. But, keeping the health factor in mind, I have been shallow frying and it is equally good.
Mix all the ingredients together. Make it small balls and flatten between palms. Heat a skillet and shallow fry.
TO SERVE :
Add koftas just before serving. Tastes good with nan,roti, kulcha or chapati.
This is a post which I had written four year back, now I am redoing it with better quality pictures and sending it to the blog hop Foodies_Redoing Old Post 2
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I love this month, pleasant climate, many celebrations and holidays. It’s that time of the year where we bake goodies and make new resolutions. We look forward to new beginnings again. As usual, my favourite recipe for you with seasons greetings to all of you. May the year ahead be filled with immense joy and happiness. (more…)
I am pretty excited as I write this one. Eight like minded bloggers together have started a blog hop and this is our first one. So let me start right away. We will be working on a particular theme, twice a month and its ” Breakfast ” in the beginning. I am making our very own Upma here today.(more…)
