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…
JAMUN SANDESH
JAMUN SANDESH Jamun, Jambu, Java plum, Black plum whatever we called them, they are native to India & surrounding countries Nepal, Pakistan & Sri Lanka. Jamun is a very good source of carotene, iron, folic acid, calcium, potassium, magnesium, phosphorus & sodium. It has high levels of antioxidants & vitamin C . It’s health benefits…
KULKUL
KULKUL When searching for vegetarian Goan delicacies, got many dishes which are unknown to me. At last my choice goes on to Kulkul – a traditional Christmas sweet made of all purpose flour. Kulkuls which pronounced as ‘Kalkal’ & also known as ‘Kidyo’ are an integral part of ‘ Kuswar ‘ ( tray filled with…
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,…
RAAB
RAAB As winter starts raab, kadha, soups took place in our kitchen. Winter is the season to rejuvenate our inner health for whole year. Lots of green vegetables available in market & we should use maximum vegetables in our daily meals. Raab is a drink which is consumed in winters as well as when we…
SHEER CHAI/PINK TEA
SHEER CHAI/ PINK TEA Kashmir is known as the ‘Heaven of Earth’s because of its beautiful lakes, mountains & valleys and it’s cuisine is also heavenly. Sheer chai, also known as Noon Chai or Pink tea, is a traditional tea of Kashmir. The Kashmiri people have it 2-3 times a day with kashmir breads. It…
KOTHIMBIR VADI
KOTHIMBIR VADI Maharastra cuisine includes mild & spicy dishes. Wheat , rice, jowar, bajri, vegetables, lentils & fruits are dietary staples. When we are think of Maharastra Cuisine , what comes in our mind? Answer is Vada pav, Pav bhaji, right? But apart of these, ukdiche Modak, kothimbir vadi, thali peeth, misal, aamti, pachadi are…
