Make The Best Wedding Day Cookies

Today's visit is to Pondicherry,union territory in Southern part of India.Pondicherry is affectionately known as Pondy and its heavily influenced by French.Pondicherry  is famous for its beach and Aravind Ashram. Coming the food culture,sea foods are popular and its a mixed of French,Tamilnadu,Andhra and Kerela cuisine. Assaadu is nothing its a kurma named as such in Pondicherry and it tastes best with roti,rice and other tiffin items like idly and dosa.Mostly assaadu is made with sea foods and meat,for vegetarian version its made with potatoes.Lets move on to the recipe...................... Basic Information Recipe Source   Priya's Versatile Recipes Preparation Time 10 minutes Cooking Time 25 minutes Serves 2-3 Ingredients Ingredient Quantity Potato/urulaikilangu 1 (cubed) Onion/ vengayam(finely chopped) 1 (medium size) Tomato(chopped) 2 (medium size) Ginger&Garlic paste 2 tsp Red chilly powder/milagai podi 1 tsp Turmeric powd...

After a visit to Nagaland today we are in Odisha formerly known as Orissa,an Indian state located on the sub-continent east coast by Bay of Bengal.Odisha is the 9th largest state by area and 11th by population. Oriya cuisine is rich and it varies from region as it rely on the local ingredients and the flavor are subtle and delicately spiced. Fish and other sea foods such as crab and shrimp are consumed a lot,whereas chicken and mutton are occasionally.Mustard oil and Panch poran spices are used for tempering. Oriyas are fond of sweets and desserts,no meal is completed without dessert at the end. Coming to the recipe this is one such rich simple preparation with cauliflower along with potatoes and green peas.Lets move onto the recipe................................... Basic Information Recipe Source   Odiyakitchen Preparation Time 15 minutes Cooking Time 25 minutes Serves 3 Ingredients Ingredient Quantity Cauliflower florets 11/2 cups Potato...

For today's Tamizhar Samayal Tuesday I am sharing you all a authentic kulambhu made in our households.This is a simple yet finger licking kulambhu made in no time and no need of prior soaking.It can be with veggies like brinjal and drumstick.All you need is dry roast the cowpeas/thattapayir and cook it.This kulambhu goes very well with rice as well as idly and dosa,tastes even better on the next day.Now off to the recipe........................................ Basic Information Preparation Time 15 minutes Cooking Time 25 minutes Serves 3-4 Ingredients Ingredient Quantity Thattapayir/cowpeas 1/2 cup Onion(chopped) 1(medium size) Tomato 1(medium size) Garlic/poondu(chopped) 7-8cloves Turmeric powder 1/4 tsp Sambar Powder 1 tbs Tamarind /puli small lemon size Curry leaves/karivepillai 1 sprig Salt 1 tsp Oil 2 tbs Grind to a fine paste Ingredient Quantity Dried red chilly/varamilagai 2 Coconut(grated) 3-4 tbs Cumin seeds/jeeragam 1/4...

In our Indian food Odyssey we are in Nagaland today,another North eastern state of India.The state is mostly mountainous and Mount Saramath is the highest peak situated in Nagaland. When coming to the cuisine part mostly its non-veg,finding out a vegetarian recipe is very difficult. A typical naga meal consists of rice,meat,boiled veggies and chutney.The Naga chutney varieties  tend to be very spicy as they use lot of chillies to accompany a bland dish. Today's recipe is one such simple chutney which is used as an accompaniment and this chuney doesn't need any oil or seasoning.Its simply made by boiling the tomatoes along with chilly and garlic,ginger and mash it.Off to the recipe..................................... Basic Information Preparation Time 5 minutes Cooking Time 10 -12 minutes Serves 2 Recipe Source   House of Spice Ingredients Ingredient Quantity Tomatoes 2 (medium size) Red chill...

Today we are in Mizoram,one of the Seven Sister State in North East India,sharing borders of Tiripura,Assam,Manipur and with neighboring countries Burma and Bangladesh. Mizoram became India's 23rd state on 1987 and its capital is Aizawl. Coming to the food culture,rice is the staple food served along with veg and non veg dishes.Bamboo shoots and other local herbs are also included in their diet.Panch poran spices are used for the seasoning and Panch poran tarkari is one such popular among them. Koat pitha is deep fried fritters with rice flour and banana which resembles the Kerala  Unniappam .It is very flavorful with a crispy outer and soft inner.When it is hot I felt it was not cooked but after cooling it was perfect.So serve it when its warm or till it reaches room temperature.Here I used the roasted rice flour which I got it from India.If you are using store bough flour slightly roast and use it.Off to the recipe................... Basic Information Preparation...