Poha, Flattened Rice and Potato Pilaf 2
Also known as 'Batata Powa', this dish comes from Bombay/Maharashtra region of India. Boil potatoes in their skin, peel and cut into medium sized pieces. Put the 'powa' or 'poha' in a colander, wash and leave in to drain for 15 minutes. Do not ... [... more]
Mamta's Kitchen |
Raj Kachauri, Spicy Street food of North India
Raj Kachori is one of the numerous types of Kachauries from India. It is different from the more common dal/lentil filled Khasta Kachauri of north India. It is a deep fried, crispy, pastry ball, which is filled with chopped potatoes, chickpeas, ... [... more]
Mamta's Kitchen |
Chickpeas & Potato Curry ("Chole" in India)
This may seem a little tedious, but the final result is well-worth the labour. This dish is traditionally from the state of Punjab in India. Punjab is a state of agriculture, where mustard is one of the main crops. It is also a state where there ... [... more]
International Vegetarian Union |
Sesame Seed Powder, A Spice Mix from South India
Dry fry cumin seeds and 30 dry chillies in a wok or frying pan, until the cumin seeds darken several shades. Keep aside. Powder the cumin seeds, dried red chillies and sesame seeds together and add garlic powder, coriander powder and salt. You ... [... more]
Mamta's Kitchen |
Chana/Tuvar Dal Powder (Spice Mix from South India)
Dry fry the cayenne powder for about 15 seconds. Allow to cool. Powder the chana dal, cumin seeds, cayenne, salt and garlic powder/asafoetida together. Serve with hot rice and ghee/oil and thinly slivered onion on the side. You can try making it ... [... more]
Mamta's Kitchen |
Uttapam 1, Rice and Lentil Pancake from South India
Uthappam is like a thick Dosa pancake. It usually contains other ingredients like onions, green chillie, tomatoes, curry leaves and other finely shredded vegetables of choice. Vegetables should be chopped small enough to be able to cook quickly ... [... more]
Mamta's Kitchen |
Face pack/exfoliator by Anupam Saurabh from India
This is not a food item, just a collection of exfoliating pastes that have been used by millions of Indian women up and down the country for generation and many members of my extended family. There are many variations from family to family. These ... [... more]
Mamta's Kitchen |
Khasta Kachauri, Spicy Pasties from North India
Khasta Kachauri or Kachori is a popular, if rather old fashioned, Mix all the dough ingredients thoroughly in a bowl and make a firm dough, by kneading it well by hand or in a food processor. Grind dry moong dal coarsely in an electric grinder. ... [... more]
Mamta's Kitchen |
Hot Pepper Paste from South India
This is a spicy accompaniment to meals and it is from Tamilnadu and Kerala. It is like sambhar, but without the dal. You can reduce the quantity of pepper and red chillies according to taste. Tamarind, the size of a small lime, soaked in ... [... more]
Mamta's Kitchen |
Mouth Fresheners from India, A Selection
Eating an occasional paan is okay, but to eat them regularly is a bad habit. It stains your mouth, tongue, gums and teeth, permanently, if you eat it regularly. Unfortunately, many regular paan eaters will spit out the red saliva produced from ... [... more]
Mamta's Kitchen |
Curry Leaves Powder (Spice Mix from South India)
In a large frying pan put urad dal, chana dal and 6-8 dried red chilies. Dry fry until the dals are light brown, stirring frequently. Mix all powdered ingredients together and eat with fresh hot rice and ghee or oil. You can dry fry 1 tbs. each ... [... more]
Mamta's Kitchen |
Uttapam 3, Semolina Pancake from South India
Utthappam is a thick, savoury, Dosa like pancake from South India. It contains other ingredients like onions, green chillie, tomatoes, curry leaves and other vegetables of choice, like green/bell peppers and mushrooms. Vegetables should be ... [... more]
Mamta's Kitchen |
