foodatarian.com

As we bid adieu to the year 2008, we bring to you the most popular and top 10 recipes of each 2008, from various cuisines and sections. We wish you all a very happy new year!

Top 10 Breakfast Recipes

Spinach stuffed Pancake Roll - http://foodatarian.com/2008/02/23/spinach-stuffed-pancake-roll/
Egg Mayo Sandwich - http://foodatarian.com/2008/02/05/egg-mayo-sandwich/
Egg Toasties - http://foodatarian.com/2008/02/05/egg-toasties/
Sabudana Khichadi - http://foodatarian.com/2008/02/05/sabudana-khichadi/
Red Bean and Cheese Lettuce Wrap - http://foodatarian.com/2008/07/20/red-bean-and-cheese-lettuce-wrap/
Bread Rolls - http://foodatarian.com/2008/02/04/bread-rolls/
Spinach and Mushroom Quiche - http://foodatarian.com/2008/09/11/spinach-and-mushroom-quiche/
Cheesy Scrambled Eggs Sandwich - http://foodatarian.com/2008/09/24/cheesy-scrambled-eggs-sandwich/
Chicken Ranch Wraps http://foodatarian.com/2008/09/12/chicken-ranch-wraps/
Grilled Chicken Sandwich - http://foodatarian.com/2008/07/01/grilled-chicken-sandwich/

Top 10 Appetizers Recipes

Crispy Veg Spring Rolls - http://foodatarian.com/2008/02/08/crispy-veg-spring-rolls/
Quickly Marinated Mushrooms - http://foodatarian.com/2008/12/27/quickly-marinated-mushrooms/
Cheese Sausage Bites - http://foodatarian.com/2008/12/13/cheese-sausage-bites/
Crispy Chicken Fingers - http://foodatarian.com/2008/11/22/crispy-chicken-fingers/
10 minute Cheese Toast Fingers - http://foodatarian.com/2008/11/20/10-minute-cheese-toast-fingers/
Veg Crispy - http://foodatarian.com/2008/02/15/veg-crispy/
Potato Carrot Fritters - http://foodatarian.com/2008/11/17/potato-carrot-fritters/
Cheese and Corn Nuggets - http://foodatarian.com/2008/09/22/cheese-corn-nuggets/
Mini Samosas - http://foodatarian.com/2008/10/25/mini-samosas/
Galouti Kebabs - http://foodatarian.com/2008/11/18/galouti-kebabs/

Top 10 Chicken Recipes

Hot Garlic Chicken Sizzlers http://foodatarian.com/2008/11/29/chinese-chicken-wings/
Cheese Chicken Quesadilla http://foodatarian.com/2008/11/21/cheese-chicken-quesadilla/
Crispy Fried Chicken Drumsticks http://foodatarian.com/2008/10/04/crispy-fried-chicken-drumsticks/
Crispy Chicken Salsa http://foodatarian.com/2008/09/24/crispy-chicken-salsa/
Buttermilk Fried Chicken - http://foodatarian.com/2008/08/25/buttermilk-fried-chicken/
Chicken Kathi Roll - http://foodatarian.com/2008/07/18/chicken-kathi-roll/
Chicken Fajita Lettuce Wraps - http://foodatarian.com/2008/07/16/chicken-fajita-lettuce-wraps/
Crackling Chicken - http://foodatarian.com/2008/04/20/crackling-chicken/
Chicken Teriyaki - http://foodatarian.com/2008/04/25/chicken-teriyaki/
Chicken Fillet Burger - http://foodatarian.com/2008/02/05/chicken-fillet-burger/

Top 10 Fish Recipes

Spicy Crab http://foodatarian.com/2008/09/04/spicy-crab/
Prawns in Orange Sauce - http://foodatarian.com/2008/05/21/prawns-in-orange-sauce/
Fish Cutlets - http://foodatarian.com/2008/04/28/fish-cutlets/
Spicy Shrimp Toast - http://foodatarian.com/2008/04/18/spicy-shrimp-toast/
Smoked Salmon topped with Honey and Teriyaki sauce - http://foodatarian.com/2008/04/08/smoked-salmon-topped-with-honey-and-teriyaki-sauce/
Fried Masala Prawns - http://foodatarian.com/2008/02/05/fried-masala-prawns/
Chilli Prawns - http://foodatarian.com/2008/02/05/chilli-prawns/
Bangada Fry (Fried Mackerels) - http://foodatarian.com/2008/02/05/bangada-fry-fried-mackerels/
Prawns Curry - http://foodatarian.com/2008/02/05/prawns-curry/
Stir Fried Prawns - http://foodatarian.com/2008/12/14/stir-fried-prawns/

Top 10 Vegetable Recipes

Dum Aloo - http://foodatarian.com/2008/11/03/dum-aloo/
Stuffed Tomatoes - http://foodatarian.com/2008/09/16/stuffed-tomatoes/
Mushrooms in Yoghurt - http://foodatarian.com/2008/08/17/mushrooms-in-yoghurt/
Spicy Mushroom and Babycorn - http://foodatarian.com/2008/07/31/spicy-mushroom-and-babycorn/
Golden Fried Babycorns - http://foodatarian.com/2008/08/18/golden-fried-babycorns/
Tandoori Mushroom Shaslik - http://foodatarian.com/2008/07/22/tandoori-mushrooms-shaslik/
Methi Mutter Malai (Fenugreek and Peas in Cream) - http://foodatarian.com/2008/05/21/methi-mutter-malai-fenugreek-and-peas-in-cream/
Punjabi Malai Rajma - http://foodatarian.com/2008/04/30/punjabi-malai-rajma/
Kashmiri Malai Rajma - http://foodatarian.com/2008/04/12/kashmiri-malai-rajma/
Babycorn Mushroom Masala - http://foodatarian.com/2008/02/05/mushroom-masala/

Top 10 Desserts and Sweets

Christmas Fruit Cake - http://foodatarian.com/2008/12/10/christmas-fruit-cake/
Christmas Pudding - http://foodatarian.com/2008/12/15/christmas-pudding/
Waffles - http://foodatarian.com/2008/09/17/waffles/
Berries in cream - http://foodatarian.com/2008/06/11/berries-in-cream/
Strawberry Cream Crackers - http://foodatarian.com/2008/06/03/strawberry-cream-crackers/
Blueberry and Cream Cheese Cake - http://foodatarian.com/2008/04/27/blueberry-and-cream-cheese-cake/
Chocolate Truffle - http://foodatarian.com/2008/03/14/chocolate-truffle/
Strawberry Blueberry Cream Dessert - http://foodatarian.com/2008/12/19/strawberry-blueberry-cream-dessert/
10 minute Chocolate Nut Fudge - http://foodatarian.com/2008/12/12/choco-nut-fudge/
Chocolate Cream Pudding - http://foodatarian.com/2008/11/24/chocolate-cream-pudding/

Top 10 picks from Indian Cuisine

Chicken Kebab - http://foodatarian.com/2008/02/05/chicken-kabab/
Red Hot Chicken Gravy http://foodatarian.com/2008/09/18/red-hot-chicken-gravy/
Murg Haryali / Palak Murg (Chicken in Spinach Gravy) - http://foodatarian.com/2008/06/02/murg-haryali/
Shahi Haryali Murg (Chicken in creamy green gravy) - http://foodatarian.com/2008/05/27/shahi-haryali-murg-chicken-in-creamy-green-gravy/
Tangri Kabab (Chicken Drumsticks) - http://foodatarian.com/2008/04/21/tangri-kabab-chicken-drumsticks/
Alu Paratha - http://foodatarian.com/2008/02/05/alu-paratha/
Cauliflower Paratha - http://foodatarian.com/2008/02/05/cauliflower-paratha/
Paneer Butter Masala - http://foodatarian.com/2008/02/05/paneer-butter-masala/
Palak Paneer Bhurji (Spinach Cottage Cheese vegetable) - http://foodatarian.com/2008/02/05/palak-paneer-bhurji/
Paneer Tikka Masala - http://foodatarian.com/2008/02/05/paneer-tikka-masala/

Top 10 picks from Continental Cuisine

Greek Barbequed Chicken - http://foodatarian.com/2008/10/11/greek-barbequed-chicken/
Peri Peri Chicken (South African Chicken Recipe) - http://foodatarian.com/2008/05/30/periperi-chicken/
Mexican Guacamole - http://foodatarian.com/2008/11/09/mexican-guacamole/
Irish Stew - http://foodatarian.com/2008/08/13/irish-stew/
Spanish Omelette - http://foodatarian.com/2008/08/10/spanish-omelette/
Mushroom, Bacon and Onion Pie - http://foodatarian.com/2008/09/12/mushroom-bacon-onion-pie/
British Pancakes - http://foodatarian.com/2008/07/22/british-pancakes/
Hawaiian Chicken Salad - http://foodatarian.com/2008/07/14/hawaiian-chicken-salad/
Tahina or Tehina (Arabic Sesame Dip) - http://foodatarian.com/2008/04/23/tahina/
Spicy Mexican Tomato Salsa - http://foodatarian.com/2008/04/03/spicy-mexican-tomato-salsa/

Top 10 picks from Italian Cuisine

Penne with Sausage and Tomatoes http://foodatarian.com/2008/09/17/penne-with-sausage-and-tomatoes/
Pasta in Alfredo Sauce - http://foodatarian.com/2008/07/30/pasta-in-alfredo-sauce/
Pasta in Creamy Ricotta Spinach Sauce - http://foodatarian.com/2008/07/28/pasta-in-creamy-ricotta-spinach-sauce/
Spaghetti Bolognese - http://foodatarian.com/2008/06/09/spaghetti-bolognese/
Fresh Tomato n Herb Pasta with Cheese - http://foodatarian.com/2008/02/22/fresh-tomato-n-herb-pasta-with-cheese/
Stir Fried Vegetables with Pasta - http://foodatarian.com/2008/02/19/stir-fried-vegetables-with-pasta/
Pasta Carbonara - http://foodatarian.com/2008/10/06/pasta-carbonara/
Sesame Parmesan Chicken http://foodatarian.com/2008/10/13/sesame-parmesan-chicken/
Herbed Chicken Drumsticks http://foodatarian.com/2008/10/03/herbed-chicken-drumsticks/
Spaghetti in Balsamic Cream Sauce

Top 10 picks from Chinese and East Asian Cuisine

Crackling Spinach (Chinese) - http://foodatarian.com/2008/05/24/crackling-spinach-chinese/
Cauliflower Manchurian (Gobhi Manchurian) - http://foodatarian.com/2008/05/15/cauliflower-manchurian-gobhi-manchurian/
Sweet Chilli Sauce - http://foodatarian.com/2008/04/15/sweet-chilli-sauce/
Thai Golden Prawns - http://foodatarian.com/2008/11/02/thai-golden-prawns/
Burmese Khauk-swe (Veg) - http://foodatarian.com/2008/04/01/burmese-khauk-swe-veg/
Red Hot Chilli Sauce or Chutney - http://foodatarian.com/2008/03/10/red-hot-chilli-sauce/
Momos - http://foodatarian.com/2008/03/10/momos/
Vegetable Wontons with Chilli Sauce - http://foodatarian.com/2008/02/18/vegetable-wontons-with-chilli-sauce/
Pad Thai Noodles - http://foodatarian.com/2008/12/05/pad-thai-noodles/
Chinese Chicken Wings - http://foodatarian.com/2008/11/29/chinese-chicken-wings/

Ingredients:
1 kg potatoes,
250 gms carrots,
80 gms Olive oil or fat,
Salt to taste,
Pepper to taste,
Kasuri Methi (Dry fenugreek leaves - optional).

Method:
Peel the potatoes and cut in big pieces. Take care to check that all the potatoes are equal in size. Peel the carrots and slice them into medium thick slices. Lightly blanch the carrots and boil potatoes for 7-10 minutes. Do not overcook the potatoes. Strain the carrot and potatoes and transfer them to a bowl and shake them a little to have rough edges. Season them with salt and pepper.
In the mean time, preheat the oven to ‘Gas Mark 7′ or 220 degrees C. Prepare the roasting tray. Add olive oil or any other fat to the tray
and keep the tray for heating in the oven on the upper shelf. After few minutes take out the tray from oven. Make sure the fat is pipping hot when you add the potatoes and carrots. With the help of a spoon transfer the potatoes and carrots from the bowl to the tray. Crush and sprinkle some kasuri methi over them to give it an indian taste.
Keep it in the oven for 45 mins. Take out the tray from the oven and turn over the potatoes and carrots keep them back till potatoes turn golden brown. Trasfer to serving dish and serve hot. Enjoy!

Ingredients: (Serves 4-5)
For the koftas-
2 cups finely chopped spinach leaves (Palak),
2-3 tbsp crumbled paneer,
Cornflour and gramflour for binding,
1/2 tsp green chilli paste,
1 tsp garlic paste,
Raisins as per taste,
Salt to taste.

For the curry-

Whole garam masala:-
2-3 bay leaves (tejpatta),
4 cloves (laung),
7-8 peppercorns,
1 star anise (chakriphul); broken into pieces,
1″ stick of cinnamon (dalchini),
2-3 green cardamom (chhoti elaichi),

Other:-
1 cup spinach leaves; blanched and pureed,
1 large onion; ground to paste,
1 large tomato; pureed,
1/2 tsp melon seeds (magaj beej),
1/2 tsp poppy seeds (khus khus),
8-10 cashew nuts,
1/2 tsp turmeric powder,
1 tsp red chilli powder,
1/2 tsp roasted cumin (jeera) powder,
1/2-3/4 tsp garam masala,
1-2 tbsp cream,
Salt to taste,
Water,
Oil for frying.

Method:
Mix together all the ingredients of the kofta and prepare small koftas. Meanwhile heat water in a steamer to steam the koftas. When water is hot enough, place the koftas in the steamer and steam them on medium flame for around 8-10 minutes. If you like heat some oil in a pan and lightly fry these koftas. And if you are not one of those who minds calories, then go ahead and deep fry these koftas, they taste out of this world.
For the gravy soak the cashew nuts, melon seeds and poppy seeds in warm water for 10 minutes. Then grind to paste.
Heat oil in a kadhai (wok) add whole garam masala, fry for a minute. Then add ground onion and fry on low-medium flame till it changes its color. Then add the tomato puree, cover and cook till the gravy starts leaving  the sides of the kadhai. Then add turmeric powder, red chilli powder, jeera powder, garam masala and fry for 2 minutes. Now add the cashew paste, cover and let it cook. Stir occasionally else the gravy will stick to the bottom of the kadhai. Now add the spinach puree, cook for a while and then add water to prepare a curry. Bring to boil and then add the koftas to it. Add salt. Cover and cook of low-medium flame till the curry thickens. Put off the flame, add cream, mix and serve with parathas or pulao.

I cooked this ‘Dum Aloo’ this Diwali and all of us just loved it. It is a simple and awesome recipe prepared from most common ingredients.

Ingredients:
12 baby potatoes,
2 small onions,
1 large tomato; pureed,
1 tsp ginger-garlic paste,
1/2 tsp turmeric powder,
1 tsp red chilli powder,
1/2 tsp jeera powder,
3/4 tsp garam masala,
2 bay leaves (tejpatta),
2 cloves (laung),
3-4 peppercorns (kalimirch),
1 star anise (chakriphul), broken into pieces,
1″ piece of cinnamon (dalchini),
Salt to taste,
Oil for frying,
Cream and chopped coriander leaves to garnish.

Method:
Peel the potatoes and cook them in the microwave on HIGH for 5 minutes. Else pressure cook them upto one whistle. Then prick fork and marinate them with salt and turmeric powder. Set them aside for 15 minutes or till you prepare the gravy. Finely chop one onion and grind the other to fine paste.
Heat oil in a pan, add bay leaves, cloves, peppercorns, star anise, cinnamon and fry for half a minute. Then add chopped onion and cook till it turns light brown. Then add ginger-garlic paste and ground onion, again cook till the mixture is equally browned. Then add little turmeric powder, red chilli powder, jeera powder, garam masala, tomato puree and cook till the mixture starts leaving oil from the sides of the pan.
Meanwhile heat oil in a kadhai/wok on medium flame. Then drop the marinated potatoes into it, few at a time. Fry these potatoes till they turn golden from all sides. Similarly fry all the potatoes

Add water to the gravy to get a desired gravy consistency. Cover and let it boil. When all the potatoes are fried add them to this gravy, mix and again let it boil. Garnish with cream and chopped coriander leaves. Serve hot with parathas or any pulao.

Ingredients:
250 gms red chana (red gram or chickpeas); soaked overnight.
3 large potatoes; boiled and diced,
1 tsp rai (mustard seeds),
1/4 tsp heeng (asafoetida),
2 tbsp red chilli powder,
1 1/2 tsp dhania-jeera (coriander-cumin) powder,
Salt to taste,
1/2 tsp chaat masala,
2 tbsp tamarind paste,
1 small tomato chopped,
1 small onion chopped,
Coriander leaves to garnish,
Oil for frying.

Method:
Boil the chana with little salt till it is soft.
Mix 1 tbsp red chilli powder, asafoetida and salt with water to form a thin paste. Heat oil in a pan, add this red chilli paste and then add boiled potatoes, mix well, cover and cook for 2-3 minutes, stirring occasionally.
Heat 2-3 tbsp oil in a pan, add mustard seeds and let them splutter. Then add heeng, 1 tbsp red chilli powder, dhania-jeera powder, mix and add onion, tomato, chana. Then add salt, stir well, cover and cook for 3-4 minutes. Then remove from flame. Mix together chana and potatoes, sprinkle chaat masala, tamarind paste and coriander leaves. Mix and serve.