Hash brown – recipe of this mouth watering item

Recipe of Hash Brown

There is nothing like a crisp, freshly cooked Hash brown.
Hash browns are a staple breakfast food in North America, where they are often fried on a large common cooktop or griddle. While they are not traditional, they are widely served in the UK as part of an English breakfast. These are consumed with baked beans.


History of Hash Browns

The full name was ‘hashed brown potatoes’ (or ‘hashed browned potatoes’). its first known mention is by food author Maria Parloa in 1888. Earlier,  a recipe from the Minnesota Farmers’ Institute Annual of 1835 mentions this food form. This journal has hash potatoes (cooked in milk, but not browned), brown hashed potatoes and brown creamed hash potatoes. A very close dish is from switzerland, rosti, which is quite similar to hash browns. But widely, it is accepted that this food form has originated from united states.

There are variations of this recipe which are also popular. Corned beef, chopped meat, leftovers, or other vegetables are part of the recipe of this.

Hash brown potatoes are diced, mixed with shortening and chopped onions, and then fried to form a browned potato cake. Following is the full recipe of this item.

Ingredients :

Potatoes – 3 medium
Butter – 3 tb sp.
Salt and pepper to taste.
Process :
– Peel and wash potato.
– Coarsely grate them.
– Add salt and pepper.
– Heat butter in a large skillet.
– Using spatula, pat potato mixture into skillet. Cook on a medium low heat till the bottom is crispy and golden.
– Turn it cook on other side.
 Once done you can cut them in traditional wedge shape or any other desired shape.

Interesting variations to Hash browns

  • Aloo tikki the North Indian potato snack
  • Home fries– These are basic potato preparation. very commonly found in Mcdonalds.
  • Rösti the Swiss shrreedded potato dish, traditionally eaten for breakfast
  • Tater Tots a trademark for a form of small shredded potato cylinders
  • Potato waffle the waffle shaped frozen potato cake in the UK and Ireland
  • Bubble and squeak potato fried together with leftovers
  • Rappie pie the French-North American casserole made with shredded potatoes
  • Boxty is the Irish potato dish

    Hash brown – a variation of this popular recipe


Tirupati Laddu

Laddu, or Ladoo, is one of the most important offering and prasadam given to devotees at the Tirumala Tirupati Lord Venkateswara Temple. Tirupati Laddu is a spherical-shaped sweet made of flour and sugar. In fact, Tirupati and the huge laddus are synonymous. It is a customary duty of a devotee returning from Tirupati Balaji Temple to distribute ‘laddu’ as prasadam to his neighbours, friends and relatives.

Some quick facts about Tirupati Laddu

Around 150,000 laddus are made daily.
One laddu is given free to each devotee; the number of daily devotees that visit the temple is around 50,000.
A devotee can buy extra two laddus – a small laddu costs 25 rupees and big laddu costs 100 rupees.
The revenue from the sale of laddu annually is more than 11 million rupees.

Each laddu weighs around 100gms and is huge when compared with the normal laddu found in shops.
There is a super huge Tirupati Laddu known as Kalyana Laddu and it weighs around 500gms – ½ a kilogram.
Single largest laddu made is said to have weighed 32 kg.

The tradition of Tirupati Laddu is nearly 300 years old.
It is prepared by special hereditary priests known as archakas in special temple kitchen known as ‘potu’.
Ingredients used in Tirupati Laddu are Besan flour (kadalai mavu), Sugar, Cashew nuts, Cardamom, Ghee, Oil, Sugar candy, Raisins and Almonds.

On a day around 5000 kg of Besan flour is used.
Sugar around 10000 kg.
Cashew nuts around 600 kg.
Cardamom 150 kg
Ghee 300 liters
Sugar candy 400 kg
Raisins 540 kg

The ingredients are bought at the auction at the Commodities and Spices Exchange in Kochi. Tirumala Tirupati Devasthanams (TTDs) the administrating body of the temple is planning to patent the Tirupati Laddu to stop counterfeits.


Litti – The Indian Barbeque


This form of food is a sought after delicacy in North india. There are many variations of this, and this is known as Bati as well at some places. I am writing about the one which is widely eaten in Bihar. The most important ingredient is Sattu. Sattu is obtained by grinding roasted gram ( this is different from Besan). Then dough is prepared by adding spices, lemon juice etc to the flour. The filling is prepared by adding various spices to sattu and finally the flour balls are prepared with the filling inside the dough. This is then baked.


This baking is very important and traditionally this is done on a fire lit by dung cakes. When a litti is properly baked, cracks are developed and if you happen to be sitting close by, the aroma is captivating. Hold on, if you are thinking this is it, there is lot to it. This is then served with Ghee, which is literally poured over the litti. They say, the taste is never true unless there is a liberal amount of ghee is there with litti.

There is something still missing, and this Baingan ka chokha or bhurta. But this is not the only thing, litti is eaten with mutton as well, especially in north bihar. In UP, this litti is called as Bati and in Rajasthan as well, this is called as Bati.

Nowadays, in households , this is baked in gas tandoors and microwaves but these do not match the taste which the litti cooked in open fire offers. For me the best barbeque is which cooks Litti.


Namak pare (nimki)

Ingredients :
All purpose flour or maida -1 cup
3/4tsp. salt
1/4 tsp carom seeds(ajwain)
2 tbsp oil
about 1/3 cup water
oil to fry
-In a bowl mix flour, salt, oil, carom seeds.
– Knead it adding little water to make firm but smooth dough, set aside for 10 min.
-Again knead them for a min. then divide them into equal parts.
-Take one ball and roll it like chappati but thicker then chappati.
– Prick it with fork so that it may not puff while frying.
– Cut them in desired shape
– Heat oil and fry them on medium heat. If you will fry them on high heat namak pare will become soft.
– Once cool you can store them in air tight container for days.

Adai – recipe for delicious food

Adai recipe

Adai is the famous food delicacy widely consumed in south india. This is also referred as Adai Dosa or Adai Dosai. The recipe of this food form is discussed here.  As in other forms of food recipes from south, this also contains  rice and gram. In fact, rice and gram are a key ingerdient in any recipe from south india. This food recipe is very good if you are looking for high contecnt protein. In this criteria, Adai fits the bill.

Adai is a heavy dish and its recipe contains rice and a mixture of lentils.  It can include fenugreek leaves or onions  as well .  Sometimes finely chopped cabbage, grated carrots  or even drum stick leaves are added to its recipe for variations.


Here is the whole recipe for Adai food:

Ingredients :

chana dal– 1 cup
toor dal -1 cup
urad dal -1 cup
moong dal – 1 cup
rice -1 cup
ginger a small piece
methi seeds- 1 tsp.
red chilli – 4
onion chopped-1
coriander leaves chopped

Process :

  • Soak rice and all dals in water over night.
  • Add ginger chilli and methi seeds, grind them into a fine course batter. The batter should not be thick nor watery.
  • Add chopped onion and chopped coriander. You may add few curry leaves.
  • Heat a griddle and then take a spoon full of batter and spread it like dosa, pour spoon full of oil. Let it get cooked
  • Cook both sides. After both sides are cooked remove from tawa and serve it hot with chutney or butter or jaggery. Serve with ginger and coconut chutney.

Adai, when properly cooked as per the recipe, is a crispy dish to savour and healthier at the same time. This is a famous dish from tamilnadu but widely eaten in kerala and other states. Variations of this delicious recipe is also consumed, such as mixing with drumstick and spinach.


French toast

Ingredients :
bread slices-2
eggs- 2
milk- 2 tbsp.
salt to taste
sugar a pinch (optional)

Process :
– Break eggs into a wide, shallow bowl beat lightly with a fork. Add sugar, salt, and milk.
– Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time. Wheat Bread can also be used for this purpose.
– Over medium-low heat, heat griddle or skillet coated with a thin layer of butter
– Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side.
– Serve hot.


Cheese toast

  • Bread slice – 2.
  • Cheese grated- 1 cup.
  • Capsicum chopped- 1 tbsp.
  • Tomatoes chopped- 1 tbsp.
  • Green chill chopped (optional).
Process :
  • In a bowl mix cheese, capsicum, tomatoes, chillies, salt.
  • Mix so that it become like paste, otherwise you can add some cream.
  • Toast the bread slightly.
  • Apply cheese mixture on the bread slice.
  • Put it in oven in broil mode or in convection mode till you get the colour.
  • This is a bit spicy form of plain cheese toast, and it tastes yummy…


Onion rings

onion- 2 large.
all purpose flour – 75 gms.
corn starch – 2 tb. sp.
milk – 120ml.
egg – 1 beaten.
baking powder -1/2 tsp.
sugar – 1/2 tsp.
salt and paparika to taste.
oil to fry.
Process :
– Peel and cut onion into circular slices of about 1 cm thick then separate the rings.
– Mix all the dry ingredients, flour, corn starch, baking powder, salt, sugar, paprika, stir them together.
-Take egg and milk then whisk them, then pour this mixture on the dry ingredients and whisk thoroughly to get a lump free batter.
– Now heat oil to fry the rings, but oil should not be too hot. To check that the oil is hot enough to fry, carefully drop a battered onion into the hot oil. The oil should fry it lightly and take time to brown it. Therefore, the onion will be cooked through and the batter will be super crispy. Now gently dip some of the onions into the batter and coat well. Then place them into the hot oil using a fork.
Let them cook in small batches, so they won’t stick together. When they are fried on one side, turn them over to fry and brown on the other side. The process takes about 3 minutes.
Once they are done place them on kitchen towel to drain, you can season it with chat masala and serve immediately.