GINGER FENUGREEK IDLI WITH SPINACH SAUCE Idlis are soft and spongy dish from South India which is favourite of all and famous in all over India. Idlis are made from fermented batter of rice and black lentils ( urad dal ) . Idlis are steam cooked in its special stand. Size of idlis can be…
Tag: regional
MATAR NIMONA ( GREEN PEAS CURRY IN UP STYLE )
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…
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…
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…
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…
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 &…
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…
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 