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15 September, 2015

Goda Masala or Kaala Masala

Comments : 20 Posted in : Bay leaf /tej Patta, Blogging Marathon, Chillies, Chobra/Chopra/Dry Coconut, Cloves, Condiments, Coriander Seeds/Dhania, Dagad Phool/Kal Hu/Stone Flower, garam masala, Garam Masala, Hing/Asafoetida, Indian Cuisine, Jaipatri/Patri/Nutmeg Flower, Jeera/Cumin Seeds, Maharashtrian Cuisine, Masala, Red Chilli Powder, SahaJeera/Caraway Seeds, Spice Powders, Til/Yellu/Sesame Seeds, Turmeric/Haldi on by : ArchanaPotdar
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I have been using #Goda Masala or #Kaala Masala, a unique spice blend that is unique to #Maharastrian cuisine on and off since my marriage.  The spices used make the masala are aromatic spices and these spices without pungency and heat lend a subtle sweet aroma. Food cooked in this spice hence has no heat
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4 September, 2014

Kushari/Koshary/Kosheri/ Koshari~ Egyptian

Posted in : Baharat, Blogging Marathon, Cuisine, Egyptian Cuisine, International Cusine, Kid Friendly, Macroni, Rice the Versatile Cereal and Its Uses, Spice Powders, Street Food on by : admin
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  Kushari, also koshary, kosheri or koshari Have you as a child watched the 1956 make of the “The Ten Commandments?” My mother took me and my sister to watch this movie!!! And we were fascinated the visuals and the screenplay was something we had never witnessed before. Cut to present my elder one was to participate in fancy dress and she was
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15 August, 2014

Baharat ~ A Spice Powder from Middle East

Posted in : Arabic Cuisine, Baharat, Cooking from Cookbook Challenge, Egyptian Cuisine, Spice Powders on by : admin
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Let’s make Baharat a spice mix, we Indians never seem to get enough of  spice mixtures ;). According to Wikipedia,  “Bahārāt   is a spice mixture or blend used in Arab cuisine, especially in the Mashriq area, as well as in Turkish and Iranian cuisine. Bahārāt is the Arabic word for ‘spices’ (the plural form of bahār’spice’). The mixture of finely ground spices is often used to season lamb, fish, chicken, beef, and soups and
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20 September, 2013

Q for Quaker Oats Sheek Kababs

Posted in : Accompaniments, Amchoor/Dry Mango Powder, Appetizer, Blogging Marathon, Capsicum, Cutlets, Garam Masala, Garlic, Ginger, Grilled, Jeera/Cumin Seeds, Oats, Rajma on by : ArchanaPotdar
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Like I have said never have I pored over the bookmarked recipes as much as I have done for this series of Blogging Marathon of Blogging with Alphabets!! I now understand why hubby felt that I was making a mess with all my chits and scraps and bookmarks and printouts. I was just overwhelmed by
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26 June, 2013

Agshi Pudi or Flax Seed Powder

Comments : 2 Posted in : Blogging Marathon, Chili Powder, Chutney, Condiments, Flax, Spice Powders on by : ArchanaPotdar
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Agashi chutney pudi is another essential in North Karnataka food.  In case you are wondering what Agshi is its nothing but flax seeds. As a child I remember using flax seed soaked water to mix my mehendi. “ Accha tar aata hai.”  But now with age my perceptions have changed. I look at it as
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24 June, 2013

Bhat Masala and Yummy Bhat South Indian Style

Posted in : Bachelor Recipes, Bachlor, Blogging Marathon, Chana daal, Cinnamon, Cloves, Coriander Seeds/Dhania, garam masala, Indian Cuisine, Kid Friendly, Meal, Red Chillies, Rice, Rice the Versatile Cereal and Its Uses, South Indian Cuisine, Spice Powders, Urid Daal on by : ArchanaPotdar
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I realised that my cousins are all grown up a bit too late. They are all married now with kids of their own but I still think of them as the Brats! Reason being “the kids” my Aunts left behind to make my life miserable, the only way I could get them to behave was
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12 June, 2013

Kali Dal

Posted in : Accompaniments, Bachlor, Blogging Marathon, Butter, Chana daal, Coriander, Cream, Garam Masala, Garlic, Ghee, Ginger, Kanda/Ullagaddi/Onion, Red Chilli Powder, Red Chillies, Tomatoes, Whole Urid on by : ArchanaPotdar
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Like I said my ideas for this edition of BM were zero.  Then thankfully I rang up Vaishali this is one of her suggestions. I must say that I have made this dal for the first time and I am tasting this dal after ages.. Now I have this dal written down somewhere I know
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24 May, 2013

Bialys for We knead to Bake #5

Posted in : Bread, Egg less Baking, Garam Masala, Kanda/Ullagaddi/Onion, Maida, Milk, Oils, Sugar, Yeast on by : ArchanaPotdar
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“Travelling broadens your horizons” well I am travelling the unknown regions in the culinary world all from the safety of my home. When I read that this time that Aparna had chosen for WE KNEAD TO BAKE #5: Bialys (Chewy Rolls Topped with Caramelised Onions) I was left wondering what we are talking about. In
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25 September, 2009

Methkut/ Menthe Hit/Menthyada Hittu

Posted in : Accompaniments, Bachlor, Breakfast, Chana daal, Condiments, For the Tiffin Box, Methkut/ Menthe Hit/Menthyada Hittu, Spice Powders, Urid Daal on by : ArchanaPotdar
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Hot rice, ghee, salt a dash of lime, papad and methkut or menthe hit. This is one of my favourites. Methkut as in Marathi and Menthe hit as in Kannada is considered healthy and boy is it versatile. In Karnataka it is used in almost anything rice, pohe/ awalakki (the thin variety), churmure/churmuri, in curds
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