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…
Category: Indian Main Course
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…
LEMON RICE
LEMON RICE Tamil Nadu , one of the hottest states of the country is located in the southern part of India. Though there are many non vegetarian dishes in Tamil cuisine but mostly vegetarian food is there due to large population of Tamil Brahmins. If we look at the vegetarian dishes , dosa, idli, pongal…
DALMA
DALMA Orrisa cuisine is not familiar for me except Chena Poda , khaja & pitha. After surfing on internet, I come to know about main dishes in Odia Cuisine, which are Dalma , ghatna sabji, pakhala bhata etc. So,I decided to give a try to Dalma. Dalma is an aromatic traditional curry from Orissa –…
BIKANERI KAIRI PARATHA (SPLIT GRAM PARATHA WITH RAW MANGO)
BIKANERI KAIRI PARATHA (SPLIT GRAM PARATHA WITH RAW MANGO) As it name says, these spicy parathas are from Rajasthani Cuicine . Rajasthani cuisine has its own unique flavour by using simple & most basic ingredients, make delicious dishes. These parathas are stuffed with split Bengal gram as key ingredient & can be consumed as breakfast…
KHANDVI
KHANDVI Khandvi – soft, melt in mouth , gram flour rolls are basically Gujarati signature delicacy which is popular and favourite in non-Gujarati communities. Basically it’s process needs patience & continuous stirring . But I am making / preparing it in pressure cooker, which makes process fast & easy. Preparation time: 10 minutes Cooking time:…
PATRA MUTHIYA
PATRA MUTHIYA Colocasia is a tropical plant which is also known as Taro, Arbi. It is also known as the Elephant Ear as it’s leaves’ shape resemble the ear of elephant. Arbi leaves are known as Patra, Patarvelia & Pandada in Gujarati . Majorly arbi leaves are made with gram flour spiced paste ,steamed and…
BROKEN WHEAT PULAO
BROKEN WHEAT PULAO Ingredients: 1 cup broken wheat(dalia) 1 cup mix dals 2 cup diced mix vegetables (peas, carrots, potatoes, french beans) 1/4 cup finely chopped coriander 1 medium size onion( chopped) 1 tbsp finely chopped garlic 1 tsp finely chopped ginger 3-4 green chillies lengthwise slited 8-10 curry leaves 3-4 cloves 1-2 cinnamon 1/4…
DOLLOPS BY DIPA 