Sankranti / Pongal is round the corner (Jan 14th) and it’s time for a new harvest season all over India.In South India, Pongal signifies planting of new crops and thanking the gods for all the prosperity last year. Another festival celebrated with similar vigour is Ugadi.

The main dish during Sankaranti is the Sweet Pongal or Sakkarai Pongal (in Tamil) or Sakkare Pongal (in Kannada) or ChakraPongali (in Telugu).

Sprinkled generously with cashew nuts and a mixed with Ghee, it makes for a delicious start to the New Year.

3 variations of Sweet Pongal are described below. The first one is the common variety using Jaggery, the second one uses Milk and the third recipe is a rava variation of Pongal. Take your pick among these recipes and enjoy this festival.

Note: Some or all Sweet Recipes require Sugar Syrup at a particular consistency. Method to make Sugar Syrup is here. Some recipes also include sprinkle powdered camphor over hot Pongal to give it a different flavor. Jaggery can be substituted for Sugar, but sugar must be melted until it achieves three string consistency (method given in the sugar syrup preparation page)

1. Sweet Pongal

Ingredients

• Raw Rice – 2 cups
• Jaggery – 2 cups
• Ghee (Clarified Butter) – 1 1/2 cups
• Elaichi (Cardamom) – 6 (powdered)
• Cashewnuts – 12 (fried in ghee) and cut into small pieces
• Kishmish – (12-15 (fried in ghee)

Method:

1. Clean and wash the rice well, add 5 cups of water and pressure cook. Keep Jaggery in a medium frying pan, add 1 cup of water and boil. When it melts, strain through a strainer to remove the dirt.
2. Replace and boil again. When it becomes slightly thick, add the cooked rice and stir continuously till it becomes thick. Start adding Ghee now and then, stirring continuously.
3. When it starts leaving the sides of the pan and the ghee starts oozing out, put powdered cardamom and stir well. Add Cashewnuts and Kishmish fried in ghee. Coconut scrapings can be added at the end before serving.

2. Sakkarai Pongal with Milk

This uses Milk as one of the main ingredients along with Rice.

Ingredients

• 1 1/2 cups Raw Rice
• 3 cups Milk
• 1/4 cup Moong Dal
• 12 Cashewnuts
• 15 Kishmish pieces
• 1 cup Jaggery (grated)
• 1/4 teaspoon Saffron (crushed)
• 1 teaspoon Cardamom powder
• 4 tablespoons ghee or more
• 2 teaspoons of grated Coconut pieces

Method:

1. Wash the rice and dal several times. Add Milk and pressure cook.As soon as the rice and dal are cooked to softness, add jaggery and ghee. Please cook on medium fire for some time.
2. In the meantime you can fry Cashew nuts and coconut grated in one teaspoon ghee and keep them ready.
3. Kishmish also can be fried little . Now add cashew, Kishmish coconut (all fried in ghee) and saffron, and cardamom powder. Bring to one or two good boils Stir well. Add more ghee and serve.

3. Sweet Rava Pongal with Sugar

Jaggery is generally recommended as it gives that authentic taste. Wherever Jaggery is not available sugar can be used but the taste may vary. This one is a Rava variation; it can be prepared along with the regular Pongal to add variety during the festival

Ingredients

• 1/2 cup chana dhal
• 1 1/2 cup raw rice
• 4 cardamoms powdered
• 5 tablespoons ghee
• 1 1/2 cup sugar
• 1/2 cup coconut grated
• 15 raisins (Kishmish)
• 15 Cashewnuts

Method

• Roast chana dal till light brown and wash and drain. Heat ghee and fry rava till light brown. Cook chana dal with 2 glass water in pressure cooker for a couple of whistles. Heat pan and add the cooked chana dal with water to it.Keep the flame low.
• Add the fried rava to it. After rava is cooked add sugar and raisins to it and stir continuously till sugar melts and 1 boil comes.
• Add coconut grated and mix nicely.When it comes to thick consistency add the remaining ghee and cardamom powdered. Can be served hot or refrigerate and serve cool. Serve with a dollop of ghee.

Useful links for Sweet Pongal Recipes:

1. From the Indian Food Kitchen Website:

Another Sweet Pongal Recipe (from Indian Food Kitchen website)

Milk Pongal

Milk Pongal with Raisins

2. Other Links

KalKandu Pongal (from the Yum Blog)

Ven Pongal and Sweet Pongal (from Veetu Samayal Blog)

Sarkarai Pongal (from Devi’s Kitchen)

Photo Credits:

Potluck

Kamala L

Makar Sankranti traditionally coincides with the beginning of the sun’s northward journey called uttarayan when it enters the sign of Makar (Capricorn) on the 14th of January every year. This day is considered to the most auspicious day for Hindus when days and nights are of equal length.

Update Jan 8, 2008: Links updated at the end of this post  and 3 Sweet Pongal Recipes posted here

Mythological background

In the Mahabharata, Bhishma who lay wounded on a bed of arrows is said to have been waiting for the period of Uttarayan to set in, in order to breathe his last since it was believed that a person escapes the cycle of rebirth if he dies on this day.

According to legends, a deity is said to have slayed Shankarasur, a demon and hence the name Sankranti.

Makar Sankranthi / Pongal celebrated around India

Makar Sankranti is celebrated all over India. Sesame seeds (til) is used in sweet preparations. Sesame contains oil and is soft. Sweets prepared with sesame signify love and tender feelings.

Maharashtra

People of Maharashtra prepare Tilgud, Til laddus and Til polis and exchange them with relatives and friends saying Til gul ghaya, god bola (accept these tilguds and speak sweet words). It is a special day for women.

Gujarat

In Gujarat too, the day is celebrated much the same way. Gifts are presented by elders of the family to the younger lots. In Gujarat, Maharashtra, and Andhra Pradesh, Sankranti heralds the onset of spring and the kite-flying season.

Madhya Pradesh

Natives of Bundelkand in Madhya Pradesh celebrate Sakarat with pomp and lots of sweets. In Uttar Pradesh, it’s called Khichdi. A month long Kumbh mela is held at the Prayag (confluence of Ganga, Yamuna and the Saraswati rivers) and people take holy dips in this meeting palce.

Bengal

For the Bengalis, it is the last day of the month of paush. They bathe at the Millat Ganga Sagar where Ganga is believed to have vivified the ashes of 60000 ancestors of bhagirath.

Orissa

In Orissa, tribals light bonfires, dance on this day, for them the New Year. The Bhuya tribes of Orissa have Maghyatra and even have a sale of homemade articles.

Assam

For the Assamese, Maagh Bihu signifies the end of harvesting period and a time for feasting from their crop. It is also called Bhogaali Bihu or the festival of food.

South India

For the south Indians, especially Tamilians, Pongal is a very important festival. Here again it is associated with harvest and is celebrated for 3 days. On the eve of Pongal, called the Bhogi, bonfires are lit and all old belongings are thrown into this fire. This is to signify the arrival of the new season. On Pongal day, rice is boiled in a pot of milk and sweetened with jaggery with everybody shouting “Pongalo Pongal”. Worship of the Sun God is an essential part of the festival. Maattu Pongal, the next day after Pongal, is a thanksgiving to the cattle where the cattle are decorated and fed well.

In Kerala, Sabarimala witnesses huge number of devotees from all over the country to witness the Makra Jyoti. The deity here, Lord Aiyappa is worshipped here and food offerings especially Ghee is made by the devotees of all castes.

Thus Makar Sankranti, Pongal, or Bihu is celebrated with great pomp in India to welcome in the new season and the victory of good over evil.

More Pongal resources:

All about Pongal

Pongal Recipes, Kolams and Customs from 123pongal.com

Pongal resources from About.com

Christmas Recipes

1. Video: Make Eggless Chocolate Cake this Christmas
2. 3 Eggless Cake Recipes
3. Contributors recipe – Easy Maida (Flour) Cake
4. Contributors Recipe – Vanilla Cake
5. Chocolate Lava cake
6. New Year Special: Hot Milk Sponge Cake
7. Make Eggless Biscuit and Chocolate Cake at home (without baking)
8. New Indian Cake Recipes added
9. Video: Coffee Cake (Eggless) for Christmas
10. 4 more Delicious Eggless Cake Recipes

This post is a continuation of the eggless cake recipes collection that I had posted earlier. What better than Christmas to try these delicious cakes – without the eggs. Most of these cakes come from popular Indian chefs and carry an Indian flavor to them.

(Note: Almost all of the cakes requires baking in an oven or a microwave with baking facility)

4 delicious recipes are featured here:

1. Eggless Chocolate Sponge Cake

2. Eggless Fruit Cake

3. Butter Cake without eggs

4. Eggless Cherry Cake with almonds

1. Eggless Chocolate Sponge Cake

This soft and yummy sponge cake takes about an hour to make and serves 6 people.

Ingredients:

• 1/2  can of  condensed milk — (200gms)
• 2 3/4  cups   of   plain flour — (250gms)
• 40 grams  cocoa
• 1  teaspoon baking powder
• 1/2 teaspoon  baking soda — (soda bicarb)
• 2 teaspoons  icing sugar
• 1/2 cup  butter melted — (60gms)
• 1/2 teaspoon of vanilla essence
• 100 ml  milk
• 100 ml Coke or Thums Up

How to make:

• 1. Sieve flour, baking powder, baking soda, sugar, cocoa all together 2 to 3 times.  Keep aside.
  2. Pour condensed milk in a bowl.
  3. Add the butter, and beat well till smooth.
  4. Add the flour spoon by spoon, mixing into the condensed milk mixture.
  5. In between, add milk as required if the butter begins to get too stiff. [Stir the mixture in one direction only all the while. This will make the cake lighter].
  6. Once all the flour is used, beat the batter as above till light (5-7 minutes).  Add the coke or Thums Up and mix gently till smooth.
  7. Pour into a greased cake tin.  Do not smooth with a spoon etc.  If the consistency is right this will not be needed.
  8. Pre-heat oven to 300 degrees Celsius.
  9. Place the cake tin inside.  Bake at 200 degrees Celsius  for 5-7 minutes and then at 150 degrees Celsius till it is done (35 to 40 minutes).
  10. Poke with a skewer and check.  Cool a little.  Invert on wire rack.  Cool completely before doing icing if any.  Or serve warm with tea.
  11. Makes a six round cake

2. Eggless Fruit Cake

Ingredients:

• Butter /margarine 100gm

• Sugar 150gm

• All purpose flour 200gms

• Fruits – Apple, pineapple, Orange – Chopped to small pieces: 1-2 cups

• Raspberry, cherries, dried grapes, almonds – 300 grams

• Milk 200ml

• Flakes 100grams

How to make:

1. Melt the butter.
2. Place the flour (sieved), in a big bowl add milk and mix well.
3. Add butter and mix thoroughly to an even mixture.
4. Grease oven tray (or pie tray), sized 23 cm.
5. Sprinkle flakes and 50 gms sugar.
6. Pour the mixture evenly in the tray, Press all fruits bits and sprinkle sugar over berries.
7. Now bake it in the pre-heated oven at 225 degrees Celsius for about 30 minutes or until the upper part turns to golden yellow colour.

Recipe Courtesy: Vimalas Kitchen

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3. Butter Cake

Ingredients:

• Butter 300 grams

• Sugar 150 grams

• All purpose flour 300 grams

• Corn flour 250 grams

• Baking powder 1 teaspoon

How to make:

1. Turn the oven to 150 degrees Celsius.
2. Mix sugar and butter to a fluffy consistency.
3. Add flour, Corn flour, baking powder and mix well.
4. Get a fine batter.
5. Pour the batter in paper moulds (2/3rds) and bake them for 30 minutes.

Recipe Courtesy: Vimalas Kitchen

4. Eggless Cherry Cake with Almonds

photo credit: tupawk

Ingredients:

• Almonds, cherries – 100 grams each
• Maida – 250 grams
• Castor sugar – 75 grams
• Baking powder – 2 teaspoons
• Condensed milk – 1 tin
• Butter – 125 grams
• Baking soda – 1 teaspoon
• Hot milk – 2 cups
• Almond essence – ½ teaspoon

Method:

1. Sieve Maida, baking powder and soda altogether.
2. Beat butter, sugar well, add essence, milk little by little and continue beating them well.
3. The mixture should soak for sometime.
4. Then add the finely chopped almonds, finely chopped cherries, sieved flour, milk little by little and stir them well to get a cake mixture.
5. Pour it in the greased baking plate and bake it in 180 deg. C.

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Links to more eggless cakes and other recipes (other websites)

Indian cake recipes (many recipes don’t have eggs)

Madhuram’s Eggless Cooking (including cakes)

Eggless Tutti Fruity Cookies by Parita

Eggless Fruit and Nut Cake by Diya

Christmas Recipes

1. Video: Make Eggless Chocolate Cake this Christmas
2. 3 Eggless Cake Recipes
3. Contributors recipe – Easy Maida (Flour) Cake
4. Contributors Recipe – Vanilla Cake
5. Chocolate Lava cake
6. New Year Special: Hot Milk Sponge Cake
7. Make Eggless Biscuit and Chocolate Cake at home (without baking)
8. New Indian Cake Recipes added
9. Video: Coffee Cake (Eggless) for Christmas
10. 4 more Delicious Eggless Cake Recipes

Christmas is just a week away and a holiday mood is taking over. India too is gearing up for Christmas and a New year weekend. While the world readies itself to celebrate I’m ready to feast on all the cakes that comes with Xmas. Though Plum cake and chocolate cake form an important part of Christmas menu, I was searching for something different and different is what I found.

This video (from Videojug.Com) tells you how to make Vegan (eggless) Coffee cake. Haven’t asked my mother to make this one, but I guess I will before the 25th. Meanwhile, you can enjoy this video and let us know how your Eggless coffee cake creation turned out

Note: Indian Food Kitchen Blog is not the owner of the video. The video here has been posted after permission from the author. The video might take some time to load depending on your internet connection, so please be patient while it loads.

Diwali Recipes Series

1. 5 Halva Recipes: Diwali Special
2. Celebrate with Diwali Sweet Recipes
3. Video: Make Gulab Jamoon (Indian Sweet) this Diwali
4. 3 Special Diwali Snacks Recipes

Diwali is all about Sweets isn’t it? I thought so too. But snacks and spicy eats are also an important accompaniment along with those Mithais.

photo credit: vandan desai

Except Om Pudi (which is a South India variety of Bhujia Sev), 2 of the other recipes are easier to make. Try them out and let me know how they turned out.

Three Snack Recipes are featured here:

1. How to make Om Pudi 2. Masala Papad 3. A different snack in Pepper Chips

Om-Pudi

Ingredients:

• Besan flour or channa dhal powder- 3 cups
• Raw Rice flour- 1 cup
• Powdered Ajwain- 2 teaspoons
• Red chilli powder- 2 teaspoons
• White butter- 2 teaspoons
• Salt- as required
• Asafetida- ¼ teaspoon
• Oil- for deep frying

Method:

1. Sieve Besan and rice flour through a fine siever separately.
2. Add all the ingredients and make thick dough by adding sufficient water.
3. Make portions of the dough; put each portion (one at a time) inside an Om Pudi Container.
4. Press (using Murukku maker) it straight into the hot oil in a rotary motion.
5. When crisp, turn the other side over and deep fry till golden and crisp on both the sides.
6. Remove from oil with a perforated spoon and keep over a Colander.
7. Store in an air tight container.

Pepper Chips

Ingredients:

• Maida – 1 cup
• Pepper Powder – 2 teaspoons
• White butter- 2 teaspoons
• Oil, salt- to taste

Method:

1. Mix Maida, pepper powder, butter, salt and knead like chapathi dough.
2. Roll it like a chapathi and cut into diamond shapes and deep fry it in oil.
3. Now the tasty, mouth watering Pepper fries are ready to serve!

Masala Papad

Ingredients:

• Maida- ½ cup
• Ginger Paste- 1 teaspoon
• Masala powder- ¼ teaspoons
• Pepper Powder- 1 teaspoons
• White butter- 2 tablespoons
• Chilly powder- ¼ teaspoons
• Asafetida- a pinch
• Oil, Salt- to taste

Method:

1. Mix Maida, ginger paste, pepper powder, masala powder, butter, chilly powder, asafetida thoroughly with oil and water and knead it like chapatti dough.
2. Roll it like a small chapathi and deep fry in the oil.

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If you want to know how to make delicious Deepavali sweets and Halvas, check them out here:

• Diwali Sweets
• Halvas Recipes for Deepavali

Diwali Recipes Series

1. 5 Halva Recipes: Diwali Special
2. Celebrate with Diwali Sweet Recipes
3. Video: Make Gulab Jamoon (Indian Sweet) this Diwali
4. 3 Special Diwali Snacks Recipes

Diwali is here, Yay! More than the crackers, it’s time for a fun get-together with family and friends and lots of Sweets, of course. Starting with Ganesha Chaturthi and Dasara, Diwali ends the Hindu festival season in a grand scale and then sets the atmosphere later for Christmas and New year.

photo credit: phxpma

Deepavali (festival of lights) is when the whole of India and Indian communities abroad, is decked with bright lights, mad-shopping and colors everywhere. Ok, coming to the food part; Deepavali is also the time to gorge on sweets and tons of them!

Here is a collection of 5 types of Halwa (Halva) Recipes. These have been adapted from a Tamil magazine and collated by my sister Harini.

Find links to other Halva and Sweet Recipes for this festival at the end of this article.

Almonds or Badam Halwa

Ingredients

• Milk, Sugar- 1 cup each
• Almonds or Badam- ½ cup
• Ghee- ½ cup

How to make

1. Soak the almonds in water overnight and blanch it.

2. (Blanching is soaking and removing the peels of the almond.

3. Remove the outer skin and grind into smooth paste using milk for grinding.

4. Mix little water to sugar and heat it in a heavy bottomed kadai or oan or vessel till it is dissolved and once when one string consistency is reached.

5. Add badam or almond paste and cook till it becomes thick.

6. When the halwa sticks to bottom, Add ghee little by little and cook till halwa consistency is reached.

• Milk- 2 litre
• Ghee- 1 tablespoon
• Powdered Cashews – 1 tablespoon
• Sugar – 2 ½ cup
• Lemon Salt- ¼ teaspoon

How to make

1. Heat a heavy bottomed pan and boil milk till it reduces to three fourth of its consistency.

2. Add sugar, and lemon salt and cook for another few minutes.

3. Fry cashewnuts in ghee and add to the halwa.

4. Add little more ghee if necessary.

5. When halwa consistency is reached , remove from fire.

Ingredients

• Seedless Dates- 1 cup
• Sugar- 1 cup
• Ghee- 1 cup
• Milk- ½ cup
• Almonds
• cashews – little

Method

1. Soak the dates in hot water, for about 1 hour and grind it along with milk.

2. Heat a heavy bottomed pan, Add Sugar with little water

3. When it reaches one string consistency, add the grinded date paste, cashews, almonds, and saffron.

4. Keep stirring till it becomes little thick.

5. When the halwa sticks to bottom, Add ghee little by little and cook till halwa consistency is reached. 6. Decorate with cashews or almonds.

• Wheat Flour- 1 cup
• Sugar- 1 cup
• Ghee- 1 cup
• Milk- 1 cup
• Cashews- 1 tablespoon
• Almonds- 1  tablespoon
• Cardamom Powder- ½ teaspoon

How to make

1. Heat a heavy bottomed pan, Add half cup ghee and wheat flour.

2. Fry till the raw smell goes.

3. Then add milk to it and keep stirring continuously until it becomes thick.

4. Then add sugar, remaining ghee and keep stirring till it reaches halwa consistency.

5. Then add cashews and almonds and remove from fire.

Ingredients

• Wheat Milk- 1 cup
• Coconut Milk- 1 cup
• Buffalo/Cow Milk- 1 cup
• Sugar- 3 cups
• Cardamom powder- ½ tsp
• Chopped Cashews and almonds – 2 tsp

How to make

1. Heat a pan, Add sugar with little water( 1 cup ). Stir until dissolved.

2. Then now, add all 3 types of milk to it and keep stirring till it reaches halwa consistency

3. Then add cardamom powder, chopped cashews and almonds and remove from fire.

4. When adding the milk in the sugar syrup, It will stick but it melts quickly if you keep stirring.

1. Halwas and Laddoos Recipes from Indian Food Kitchen
2. Indian Sweets Recipes
3. Besan Halvafrom Raji’s Kitchen
4. Godhi (Wheat) Halwa from Chitra Amma’s Kitchen

Diwali Recipes Series

1. 5 Halva Recipes: Diwali Special
2. Celebrate with Diwali Sweet Recipes
3. Video: Make Gulab Jamoon (Indian Sweet) this Diwali
4. 3 Special Diwali Snacks Recipes

Update, October 2009: This year’s Diwali is around the corner and I have posted sweet recipes for Deepavali from previous years.

Wish you a very happy Deepavali!

Diwali has just started in India and it’s raining crackers and lights all over the sky. It’s time again to strengthen relationships and create new bonds of friendship.

What better way than to share sweets among loved ones? Here are a few sweets you can prepare today and enjoy over this festive weekend..

Recipes featured here are Cashew Burfi, Rava Laddoo, Shankarpare and Suji Halwa. You can also look for more sweet recipe links at the end of this post.

Kesar and Kaju Burfi (Saffron-Cashew Nut Burfi)

Ingredients:

• 500 gms Kaju (Cashew Nuts)
• 300 gms Sugar
• 1/2 teaspoon Kesar(Saffron)
• a small strip of edible silver foil

Method:

Soak the cashewnuts in water for three hours. Then, drain the water and grind the nuts to a fine powder. In a pan, mix sugar and cashewnuts and roast on low heat, stirring continuously.

Put in the saffron color in it and coninue stirring for a while. Roast till done. On the rolling board, place a butter paper and pour the mixture on it.

Now place another butter paper sandwiching the mixture between the two papers. Roll this using a rolling pin. Remove the butter paper from top and place the silver foil (edible), and cut it into triangular burfi pieces.

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Rava Laddoo (Semolina/Sooji Laddoo)

Ingredients:

• Rava (Sooji or Semolina) – 1 cup powdered
• Chutney Dhal (fried gram) – 1 cup (powdered)
• Ghee (clarified butter) – 1/2 cup
• Cardamom – 5 (powdered)
• Cashew Nuts – 10 to 15, boken into small pieces
• Kishmish – 10
• Chilled Milk – 1 bowl

Method:

Heat ghee in a kadai and fry kishmish and cashewnuts to a golden colour. Keep this aside. Add 1 more tablesoon of ghee and fry the powdered rava until it turns light gold in colour.

Heat 1 cup of sugar, adding 1/2 cup of water in the same kadai. Bring to one string conistency. Add powdered rava, cashew bits, kishmish and powdered caradamom. Mix it well and quickly.

Remove from the fire immediately. Use the rava sugar mixture, make small balls and dip it into the chilled milk and make small laddus. (chutney dal can also be substituted for rava).

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Shakkarpare (Shankarpale / Shankarpali / Shankarpare)

Ingredients:

• 1 cup whole wheat flour
• 1 1/2 cup maida (plain flour)
• 1/3 cups sugar
• 1 teaspoon saunf
• Ghee / Oil for deep frying

Method:

Mix the ingredients with a little water and knead it into a soft dough. Divide the dough into equal parts and roll out into thick chapathis, Cut with a cookie cutter or a knife into small diamond shapes (about 2 inches on each side).

Lift the cut diamond pieces with a spatula and keep it aside in a dry cloth for about an hour. Deep fry in hot ghee or oil over a slow flame till it becomes light golden brown. Drain well and keep it aside till it cools. Store it in clean and dry containers.

~~~~~~~~

Sooji da Halwa (Rava or Semolina Halwa)

Ingredients:

• 3/4 Cup sugar
• 1-1/2 Cup whole milk
• 1 Cup sooji (Semolina or Rava)
• 1-1/2 Cup water
• 1 tsp Cardamom
• 2 tbsp Raisin
• 3 tbsp Ghee
• 2 tbsp Cashew nuts

Method:

In a skillet, heat ghee. Mix Cardamom and heat it for few seconds in a medium heat. Pour Semolina into the cardamon-ghee mixture and stir-fry for few minutes.

Add sugar and half of both cashew and raisin and continue to heat for few more minutes in low-medium heat. Add milk and water; stir well and heat until you are sure of the desired consistency.

Now, garnish with remaining cashew nuts and raisin. Serve hot or cold, as you desired.

More Sweets and Desserts for this Diwali and other festive occasions:

1. All posts for indian sweet recipes from this blog are here
2. Watch these videos to make Diwali Desserts like Gulab Jamun, Jalebi, Halwa and more from this blog
3. From the Indian Food Kitchen main site, look for traditional sweets, occasional sweets, Burfis, Halwas and more sweet treats (Links will open in a new window)

Photo credits: Danburg, GopalaKrishnaKarthik, dhyanji, vkn

1. Bangalore Sightseeing Quiz

2. Bangalore Weekend Getaways Quiz

Instructions:

There are 14 questions in all. You have 20 seconds to answer each question.

You can earn a maximum of 1400 points if you answer all questions in this quiz correctly, if you are really, really quick

You can earn a maxium of 100 points each question. The points decrease by 5 for every second that you waste.

Be quick and gain more points!

Find out if you know that well about India’s food culture All the best!

Did you like the quiz? Want some more questions in it? Leave your comments below….

Soya is known for its high protein content; this curry can make for a good side-dish with Rotis.

Note: This  video is not produced by me. I have only shared it from Youtube.com. The video is roughly about 4 minutes long.

Useful Links:

Awesome Indian Curries

All kinds of Rotis and Indian breads recipes

Chilli Soya Chunks from eCurry.com

Soya Chunks Masala from Bawarchi.com

Soya Chunks Potato Patties from Neivedyam.com