MATAR NIMONA ( GREEN PEAS CURRY IN U.P. style) Uttar Pradesh (U.P.),a state in Northern India is referred as most populous state of India. Tah Mahal, one of the seven wonders is located in this state. The cuisine of UP has a large variety of dishes which consists both vegetarian and non vegetarian dishes. UP…
Category: Indian Main Course
DRY MOONG DAL
DRY MOONG DAL Yellow split dal is protein rich & easy to digest in comparison to other pulses. This recipe of dal is Gujarati special, which is often made with Aamras ( mango juice ) in summers. Preparation time: 2 minutes Cooking time : 10 minutes Soaking time: 3 hours Ingredients: 1 cup yellow split…
AKKARVADISAL ( SWEET MILK PONGAL )
AKKARAVADISAL ( SWEET MILK PONGAL ) God’s own country Kerala is a among greenest states in the country & it has an abundance of local produce. Kerala cuisine is interesting & it is different from other Southern states. To indulge your sweet tooth, Kerala has a delectable variety of traditional desserts – from Ada pradhaman…
RAW PAPAYA PARATHA
RAW PAPAYA PARATHA Papaya is available in major parts of the world . Though it is native to Mexico. Papayas are an excellent source of vitamin C . The raw papaya contains high amount of papain enzyme which works great in digestion. Apart from vitamin C ,it also contains vitamin E. Generally we use raw…
METHI BAJRA POORI
METHI BAJRA POORI This deep fried ,puffed Indian bread is a delicacy of Indian state Rajasthan,the land of Maharajas,lakes & palaces. These steaming hot pooris are a popular snack & tastes delicious when served with chutney, raita or aloo sabji. Preparation time : 10 minutes Cooking time: 20 minutes Serves: 4 persons Ingredients: 1 cup…
GREEN AMARANTH PARATHA
GREEN AMARANTH PARATHA ( TANDLJA PARATHA) Green Amaranth or Tandljo in Gujarati, Chaurai in Hindi is available major parts in India , more in winters . Though it is originated in America. Amaranth is rich in protein & it contains good source of manganese , magnesium, phosphorus & iron. All these nutrients make amaranth a…
SATTU PARATHA ( ROASTED CHICK PEA FLOUR STUFFED PARATHA)
SATTU PARATHA ( ROASTED CHICK PEA FLOUR STUFFED PARATHA) Bihar, the East Indian State sharing it’s border with Nepal, is naturally divided by the Ganges (Ganga ) river into two regions. Most people travel to Bihar to visit the Bodhgaya, Rajgiri, Nalanda, Vaishali. Patna is the capital of Bihar & main transport hub. The cuisine…
MASOOR TONAK
MASOOR TONAK Masoor Tonak is delicious coconut based gravy using whole brown lentils ( sabut masoor ). Tonak means any spicy curry made with coconut and spices which can be added with legumes, or any vegetables. Tonak is like staple food in Goa , they make “tonak” everyday. In lunch, they have rice mostly &…
BAJRE KI KHATTI RABDI ( PEARL MILLET FLOUR SOUR CURRY )
BAJRE KI KHATTI RABDI(PEARL MILLET FLOUR SOUR CURRY) Rajasthan, the land of Maharajas is paradise for foodies. Rajasthani Cuisine is a cuisine with large spread of mouthwatering dishes with vegetarian and non vegetarian food.Some of the iconic vegetarian food of Rajasthan includes the most popular Dal-bati-churma, bajra methi puri, gatte ki sabzi, ker-sangari, pyaaz kachori,…
OMBHAL
OMBHAL North Eastern States of India are collectively known as the ‘ Seven Sisters ‘ , which was named in 1972. The Seven Sisters comprise Assam, Arunachal Pradesh, Mizoram, Meghalaya, Manipur, Nagaland & Tripura. Later in 1975, Sikkim is included as 8th state. Nagaland is the magnificent state with magnanimous culinary treasures & shares it’s…
DOLLOPS BY DIPA 