Thursday, April 26, 2007

List of Indian Food Blogs

As you know we at Indian Food Facts, keep searching for a variety of recipes, in this ever growing world of food blogs and publish the reviews of those special ones, which impress us the most. We also publish the review of the ones we think might be of great interest for our readers.

Here is the entire list of Indian Food Blogs from where we have reviewed one or more recipes. We strongly recommend our readers to visit these blogs as there may be many more interesting recipes for you to try and enjoy.

If you own a food blog and would like to have your link added to this list, please leave a comment in the below format. You can also email us at

Blog Name :

Blog URL :

Specialties : Something like North Indian Recipes /South Indian Recipes/ Tamil Recipes / Kannada Recipes etc.

A Cook @ Heart
Ahaar pleasure & sustenance
A Whirl of Aromas
Beyond The Usual
Cave for me
Cooking Made Easy
Cooking Pleasures
Culinary Chemistry
Daily Musings
En Ulagam - My Culinary World
Flavors of Indian Rasoi
Fun and Food
Healthy N Spicy…
Hooked on Heat
Joseph's Kitchen
Kitchen Mate
Kitchen Wonders
My Dhaba
My Treasure…My Pleasure
One Hot Stove
Radhi's Kitchen
Recipe Junction
Saffron Trail
Sailus Food
South Indian Recipe
South Indian Recipes
Spice Corner
The Clothed Cook
Trial And Error
Vineela's Cuisine

Click here to bookmark this page and keep visiting often, as this is a constantly updated list.

Wednesday, April 25, 2007

Spinach / Keerai Masiyal

Spinach Gravy Keerai Masiyal
Spinach can easily be termed as the best known of all green leafy vegetables. Some historic facts point to India as the origin for this healthy vegetable. Spinach can be had just as simple as a salad or with any other vegetables to form a vegetarian curry or gravy. Spinach is a good source for lot many nutrients like vitamins A and C, minerals, fiber and Iron. Though spinach has iron content, it is a myth that it has an extraordinary amount of iron content.

In USA, you can get spinach in any super market in any of these forms : Freshly packed, Canned or Frozen. You can also find the ready-to-eat ones which have pre-washed spinach packed in bag.

If you are buying the freshly packed ones, be sure to look for green and crips ones and avoid those that are damaged or spotted.

Here is my recipe for Keerai Masiyal. It makes an excellent combination with white rice.

Spinach -1 bunch
Green chillies – 2
Coriander seeds – 1 tbsp
Cumin seeds – 1 tbsp
Pearl onions – 7 (Can be replaced by a small red onion)
Salt – as required
Garlic – 2 cloves
Asafetida or Hing - pinch

1. Wash the spinach and place it in a non stick pan. Cover and cook it till soft, take care to make sure it is not burnt.
2. Finely chop the onion, green chillies and garlic.
3. Then add 1 tsp of oil and add coriander seeds, cumin seeds, garlic and finally the onions. Saute all these for a while.
4. Mash the spinach into a smooth paste and add along with the mixture. Alternatively you can skip the onions , add spinach and finally mash it into a smooth paste(I grind it in a mixer). The final texture depends on my mood and how I plan to have the Keerai masiyal with. I usually go with the onions and not grinding the mixture, but very rarely like today I grind it when I want it smooth.
5. Your masiyal is ready and enjoy it with steamed white rice or roti.

Tuesday, April 24, 2007

Welcome visitor No. 25,000 !!!

Sitemeter Statistics Indian Recipes
Today Indian Food Facts blog, received its 25,000 th visitor. We also surpassed the 50,000th milestone in terms of page views a couple of days back. We would like to thank all of you, who have been visiting this blog for the past few months. It gives us a lot of encouragement and confidence to continue what we are doing currently. Thanks again and keep visiting.

Monday, April 23, 2007

How to slice a mango perfectly?

Here is a nice instructional video to slice a mango perfectly.

Thursday, April 19, 2007

Paniyaram / Paniaram

Paniyaram in a plate
Paniyaram (Ponganaala Pennam in Telugu) - Ask any tamilian to list out his or her's top 3 favourite tiffin items and you would defintely find 'Paniyaram' in most of the lists. It is not a surprise as these small pieces of rice cakes made out of dough are my favourites too. Paniayaram resemble closely to mini idli's in terms of the dimensions but taste like dosas.

Though many in our family loved to have this as their tiffin, somehow it cant be seen that often in the kitchen. Whenever the dosa batter gets sour over the days, we all eagerly wait to the see the birth of paniyaram.

Being in United States it always was either a special day when we chose to make paniyram or should I rephrase and say whenever we made paniayram the day became special?

Paniyaram in the make

Life has become much more easier once we got the non stick 'paniayara kal', rather than the old heavy weight iron pans my grandother or mother would use. Though the paniyarams made out of the iron skillet taste good, ones made in non-stick pan definitely need very less of oil.

Try substituing oil with ghee to get mouth watering paniyarams.

Between Sweet and Kuhzi Paniyaram, I love to have Kuzhi Paniyarams on any day and especially with coconut chutney or tomato chutney it tastes heavenly.

You can learn how to make Paniyaram by visiting Manpasand.

If you know tamil, here is an excellent video demonstration.

Monday, April 16, 2007

Vomiting: Causes, Symptoms and Cure

Sick Child
Vomiting is usually a beneficial process to help protect a person from injury or even death. The body reacts quickly and violently to rid the stomach of any harmful material. In children vomiting is most often due to an abdominal infection but in adults the reasons may vary from a simple stomach upset to a 'morning sickness' in pregnant women. Good news is that in most cases, the treatment can be done with the help of some simple home remedies.

Here are some tips to help contain vomiting in children.

First and foremost, avoid solid food.

You can take liquids but in small, frequent amounts. Allow enough time intervals between one intake and the other. Don't get too excited or tempted to give more quantity.

Begin by offering a small amount of liquids: only half an ounce every 15 minutes. If your child can keep down half an ounce two or three times, offer an ounce every 15 minutes. After a few one-ounce servings have been kept down, go to two ounces every half hour. Gradually increase the servings as they are tolerated.

If the child also has associated diarrhoea which is often the case in tropical countries, use of Oral Rehydration Salt is highly recommended. These are especially made formulations which replace the electrolytes lost by the body during vomiting
and diarrhea.

If sips of water are not tolerated then it is advised to consult your doctor.

Coconut water, sweetened lime juice in water with ice (shikanji) can be given. Avoid using milk, milk products and carbonated drinks.

Start giving foods gradually. Wait for the child to ask for food and you can give the child lentil gruel and plain rice with curd. Avoid spicy foods.

When to call a doctor?

Child With Doctor

The greatest risk of vomiting due to gastroenteritis is dehydration. Young children as compared to adults have little capacity to bear the loss of water and lectrolytes from the body. Call your doctor if your child shows following signs of dehydration.

The child has diarrhea and refuses fluids.

The child is not urinating.

He cries without tears.

He has a dry mouth or seems confused.

You should also call the doctor if vomiting persists for more than two days, which increases the risk of dehydration.

The following symptoms may indicate a condition more serious than gastroenteritis and requires immediate medical attention.

Projectile vomiting in an infant- forceful vomiting. In this the vomit is thrown at a distance.

Vomiting accompanied by fever.

Repeated vomiting of green or yellow bile.

Vomit resembles coffee grounds.

Vomiting blood.

Vomiting following head injury.

Specially in tropical countries dehydration can come very quickly and also the amount of fluid.

More tips for containing Vomiting in Adults

Lime Juice

Lime juice is an effective remedy for vomiting. Take a glass of chilled limejuice and sip slowly.

Drinking Ginger tea helps a bit in stopping vomiting.

In 1 glass water, add some honey and drink sip by sip.

Prevention and general remedies:-

— Wash your hands, cutting boards and outer tops frequently. After handling raw meat, wash your hands and utensils before preparing other foods. Do not eat meat, dressing salads or other foods that have been kept for more than two hours between
34 degree Centigrade and 40 degree Centigrade.

— Keep party foods on ice. Do not eat raw eggs or sauces made with raw eggs.

— Discard any cans or jars with bulging lids or leaks.

— When you eat out, avoid rare and uncooked meat. Eat salad bar and deli items before they get warm.

— The most important thing to remember in treating food poisoning is that an inflamed stomach tends to go into spasm when stretched, resulting in vomiting. Consequently, if you are vomiting and take anything by mouth, it should be in very small quantities at frequent intervals.

— Do not consume any milk or dairy products during and for at least 72 hours after an episode of food poisoning. Take frequent small sips of barley or rice water, salted lime juice. Once you feel ready to eat, start slowly with easily digested
foods such as mashed bananas, bread toast and diluted juices.

— Take ginger tea thrice daily. It helps to stop nausea and cleanse the digestive tract as well as providing fluids.

— When reheating soups, sauces and gravies, bring them to a rapid boil, if possible, cook for at least four minutes.

— Take Lavanbhaskar powder 1 tablespoon, twice daily with lime water.

Hope all or at least some of the above tips, helps you in the hour of need. Please feel free to leave any tips, if you know of,that we have might have missed to mention it here.

Saturday, April 14, 2007

Mango Onion Relish

I love mangoes and I think it is a perfect time to post mango recipes, since it is summer in India and also the best season for mangoes. This dish brings me sweet memories of my days in bangalore where most of my Sunday evenings would be spent by chatting with my roommates and this would be our snack. We would make two versions of this dish one as mentioned by Bubbalili but without jaggery and the other version is to add poha or puffed rice to the mango and onion mixture. Few of my friends like it with puffed rice and it is a common sight in bangalore where you can buy a big cone of this puffed rice for 2 bucks I guess.

This mango onion relish is one of my favorites and yet a very simple one to prepare, so when not in a mood to do intensive cooking for a sidedish I settle with this. It is an excellent combination for lemon rice or coconut rice. I use coconut oil for making this spicy mouth watering salad and have never used jaggery until today. But the sweet and sour taste, tasted better than the one without jaggery.

This is a must try dish and enjoy it as a snack.

Mango Onion Relish Recipe

Thursday, April 12, 2007

Are you a friend of Water?

Water - One of the five important elements found in this earth and available in abdundance for mankind. Unfortunately humans never realised the sheer necessity of water and thus slowly and steadily, this important gift called water got polluted and now it has reached a stage where it needs an immediate attention.

Luckily there are a few good souls who have taken quite a few good initatives in saving this world. Let me introduce you to is what they say about themselves, "Friends of Water provides inspiration, information and products to celebrate, clean and save water in our environment, health, recreation and gardening."

Friends of Water store

You can learn a lot of information related to water and its facts from their website. There is a full fledged shop, where you can purchase products to clean and save water.

One will be shocked to see the various health hazards related to fluoride risks and how we continue to use them knowingly or unknowingly in our day to day life. In case you get interested and would love to get regular updates about their projects, you can subscribe to their ezine. The ezine delivers fun and serious stories about water, current news, health tips - and special discounts to readers on an ever-growing list of products including water filters, shower and bath filters, foot spas, garden sprinklers and hose timers.

Tuesday, April 10, 2007

Peas Pulao

Peas Pulao and Spicy Potato Curry

What is your usual dish when there is someone unexpected for dinner or lunch? I usually end up making peas pulao and a potato fry (which is an excellent combination) with raita and some store bought parathas. Gives the feel you have cooked a complete meal, but you actually can pull all this together in half an hour.
Yesterday I had a friend who dropped me over at home after office and I asked her to stay over for dinner. Both of us love potato, so I decided on the usual potato fry and decided to make peas pulao to go with it.

There is no hard and fast rule for making peas pulao. I believe everyone has their own customized version of making this simple, yet delicious dish. “VeggieCuisine” provides a detailed description of the most common or rather the standard way of making this dish. I follow the exact recipe of lakshmi for the recipe, but depending on the ingredients present I add some mint leaves and/or coconut milk.

But next time I make peas pulao I have decided to try supriyakrishna’s recipe, where she adds pulao masala. I am really anxious to try this, because I use pulao masala with vegetable briyani at times and the flavor fills my kitchen. Her photos are also tempting enough to make me want try it in my kitchen.

Click here Simple Peas Pulao Recipe

One more Peas Pulao Recipe

Enjoy your customized peas pulao with raita.

Sunday, April 08, 2007

Mushroom Briyani / Mushroom Biryani

Mushroom Briyani

Are you slightly bored of eating chicken dishes? Are you looking for making some other spicy mouth watering dish but still want to be within the limits of something closer to a chicken dish? Here is it. Mushroom Briyani.

Mushroom is a vitamin rich and high protein food and thus an important dietary supplement and healthy food. Though there are wide varieties of mushroom available, the most common found in the US Grocery market is the white button mushroom. Here are some tips for storing mushroom in the refrigerator (thanks: Hormel)

if storing in the refrigerator, do not clean them before storing. Store uncleaned mushrooms in a paper bag or their original container. Do not store in plastic or airtight plastic containers, which causes them to retain moisture and decay faster. Keep them in the refrigerator for 3 or 4 days. It is best to eat them as soon as possible. Dried mushrooms may be stored indefinitely. To preserve mushrooms for an extended period of time, use other methods such as freezing, drying, salting, canning or pickling.

I followed Sapna’s recipe from ‘spicyfeast’ without much alterations. Since I did not have saffron handy I did skip the part in which saffron was added and my color did not exactly match as the photo posted in ‘spicyfeast’. The usual procedure is to cook the mushrooms curry and rice separately, then finally add alternate layers of rice and mushrooms curry. Instead if I am in a lazy want to make a quick meal I make the mushrrom curry, add adequate water and bring it to boil. Add the basmati rice to the boiling water and dum the mixture. Even that tastes good, since the rice is cooked in mushroom curry from the beginning on a slow flame.

Enjoy mushroom briyani/biryani with raita.

Click here Mushroom Biryani Recipe

Tuesday, April 03, 2007

Bitter Gourd Curry / Pavakkai / Pavakka Kuzhambu / Kakarakaya Pulusu

Bitter Gourd Curry
Bitter Gourd is one vegetable which is not popular among the masses mainly because of its bitter taste. Occasionally I have seen a few people like me, who have acquired a taste for this veggie. Several years ago, bitter gourd was part of my lunch not by choice but only when my mother insisted.

Bitter gourd is better known for its medicinal properties, especially in containing Diabetes and several other blood disorders. It is widely believed that it has most properties equivalent to that of insulin.

The bitterness in this vegetable can be reduced to a considerable level by smearing salt and turmeric powder to the sliced pieces for 15 minutes and then washing it thoroughly in water. I exactly followed the VKN’s recipe from ‘MyDhaba’. I remember my mom cooking this pulusu/ kuzhambu without coconut and the amount can be adjusted as required. The taste is much better if the onion paste is made from pearl onions or small onions are used, instead of the big onions.

Click here Bitter Gourd Curry Recipe

Monday, April 02, 2007

Baingan Ka Bartha / Baked Eggplant with Peas

Baingan Ka Bartha /Baked Eggplant with Peas
It has been a long time I updated my blog. Amidst a tight schedule at office and heavy traffic driving me crazy it is easy to get lost in the routine. But cooking is my passion, infact I cook a full fledged meal when I feel low and want to divert my mind in something else. By doing that I feel better, since I love cooking and at the end I can pamper myself with a good meal.

There was a brinjal and some peas leftover in the refrigerator, decided on making baingan ka bartha for dinner and have it with some store bought chappathi. Baingan ka bartha is a very simple dish and can be made easily for the amazing taste. Before baking the eggplant brush it with oil and then place it in the oven for 30 minutes or till the brinjal is soft. I personally feel the tomatoes give a wonderful taste to the dish and I do not skimp on the amount of tomatoes. At times I have seen people even add potatoes along with the brinjal and peas. I followed my recipe from deepa’s blog and it turned out well. I really wish, I also had those soft chappathi’s which deepa has served along with the bartha.

Enjoy baingan ka bartha with roti/chappathi.

Click here Baingan Ka Bartha / Baked Eggplant with Peas Recipe