Sweet moong daal stuffeed and savory urad daal stuffed. #favourite

#GA4#week11Ranga Aloor Puli Pithe is a traditional Bengali sweet dish.This classic sweet dish is a fried sweet potato dumplings stuffed with coconut filling.This can be served as a dessert or snack.

I thought that this particular type of dumplimgs were available nationwide, but a friend from another region didn't know about them, so I made them for her and wrote down the recipe while I was at it too.Storebought dumplings tend to be heavy with a lot of dough, and are often very sweet, so I reduced the dough, increased the potatoes and cut down on the sweetness.By sprinkling the sweet potato with sugar to bring out their moisture, the potatoes will become soft and flaky!Apparently "ogre dumplings (oni-manjuu)" were so named because of their rough texture, which reminded people of the bumpy sticks that oni (ogres from Japanese folklore) carried. Serve them in a hearty pile to enhance their rough bumpy appearance.Don't leave the sweet potatoes in the sugar in step 1 for too long, or the potatoes will lose their flavor. For 6 large + 3 small dumplings. Recipe by noeruchi

These dumplings are really easy and simple, and taste delicious cold. They contain lots of sweet potato, so they're a snack ideal for curing constipation. They are filling too, so perfect for breakfast!!The key to a glutinous, chewy texture is the golden ratio of 4 parts sugar: 4 parts white flour: 1 part shiratama-ko (rice flour). Adjust the amounts depending on how much potato you have.If you soak the cut up sweet pototoes for a long time, they will cook up to a pretty golden color.These dumplings are also delicious made with red sweet potatoes or kabocha squash. For 7 to 9 dumplings. Recipe by Nekomarumama

#flours Manda Pitha is a traditional Pitha of Odisha. This is a delicious delicacy where stuffed rice flour dumplings are steam cooked. I have added my own twist by giving it cinnamon-ginger flavour.

I received potatoes from Hokkaido, so I made these.In Step 1, soak the potato in a bowl of water briefly before cooking!In Step 4, cook the dumplings until they are slightly browned. They taste better that way when they're coated with the sauce, which will flavor the dumplings.If you like lots of sauce, double the amount of the sweet-savory sauce. Recipe by bvivid

#GoldenApron#Post_18#1_7_2019#InEnglishKakara Pitha is a traditional and popular sweet dish of Odisha. This is prepared in festive occasions , marriages , auspicious time like "Manabasa Gurubara" Pooja , Prathamastami in many houses . Recently we celebrated "Rajo festival" for three days. Kakara is one of many sweet recipe in this festival . It's a very tasty and delicious sweet , loved by everyone in Odisha. Kakara can be made with Wheat flour (atta) or Sooji (semolina) as the base or dough while grated Coconut with Jaggery / sugar and chopped dry fruits used as stuffing . I have taken Semolina as the base.

Nothing more heartier than a good bowl of chicken and dumplings to warm us on the cold winter days!!

The other day I visited the Abashiri Prison Museum and had imo-dango (potato dumplings) for the first time! They were so delicious! So I tried making my own! But, they weren't as dense and sticky as I liked! So I changed the formula and tried again! This time they were a big success!I tried making this before and it didn't go well, but then I heard that you should add 1/3 of the total amount of the potatoes in katakuriko potato starch flour, so I tried again! The key is to add the katakuriko potato starch flour when the potatoes are cool! And to knead the dough well! And don't let it burn either!You can add a little sugar and salt to pre-flavor the dough before deep frying the dumplings! It's up to you! Recipe by Memei

Indonesian's traditional dessert

"Hydrangea-shaped" deep-fried shrimp cream croquettes, a specialty of Nagasaki Shippoku cuisine, use bread coating, but these are simple shrimp dumplings. A remodeled version of "hatoshi" (deep fried sandwiched shrimp paste)--a relative of Thai or Vietnamese shrimp toast. Treat your dad to these, since Father's Day falls in the midst of hydrangea blossom season.If the bread doesn't stick well, coat the dumplings in egg whites before coating them in the bread cubes. For 20 dumplings (about 4 servings). Recipe by Asamato

Turmeric leaves are fragrant and they impart their heavenly aroma and flavor to anything cooked in them/using them.