1. Chakhoi : A boiled cocktail of Musur pulses, pork, Barali or inmost part of a banana tree and pieces of papaw with salt and green chilly. This is treated as a delicacy, taken with rice, in tribal households. 2. Misa Mach Poora : Rub salt and turmeric powder on the shelled shrimps and Keep aside.In half cup of water in a mediumsize pan add the coriander and peppercorns and bring the water to the boil. Add the shrimps and cook for exactly 2 minutes. Drain the water and add the oil.Turn the shrimps into a shallow flameproof dish or a greased banana leaf. Spread the shrimps over the surface, grill

close

1. Chakhoi : A boiled cocktail of Musur pulses, pork, Barali or inmost part of a banana tree and pieces of papaw with salt and green chilly. This is treated as a delicacy, taken with rice, in tribal households. 2. Misa Mach Poora : Rub salt and turmeric powder on the shelled shrimps and Keep aside.In half cup of water in a mediumsize pan add the coriander and peppercorns and bring the water to the boil. Add the shrimps and cook for exactly 2 minutes. Drain the water and add the oil.Turn the shrimps into a shallow flameproof dish or a greased banana leaf. Spread the shrimps over the surface, grill

Read more

Posted in Regional Food

1. Puran Poli : Puran Poli is a traditional type of sweet flatbread made in India in the states of Maharashtra, Andhra Pradesh, Karnataka, Gujarat Tamil Nadu and Goa. 2. Xacuti : Xacuti is a curry prepared in Goa, India, with complex spicing, including white poppy seeds, sliced or grated coconut and large dried red chilies. It is usually prepared with chicken or lamb. It is also known as chacuti in Portuguese.s 3. Rice pudding : Rice pudding is a dish made from rice mixed with water or milk and sometimes other ingredients such as cinnamon and raisins. Different variants are used for either desserts or dinners. When used as a

close

1. Puran Poli : Puran Poli is a traditional type of sweet flatbread made in India in the states of Maharashtra, Andhra Pradesh, Karnataka, Gujarat Tamil Nadu and Goa. 2. Xacuti : Xacuti is a curry prepared in Goa, India, with complex spicing, including white poppy seeds, sliced or grated coconut and large dried red chilies. It is usually prepared with chicken or lamb. It is also known as chacuti in Portuguese.s 3. Rice pudding : Rice pudding is a dish made from rice mixed with water or milk and sometimes other ingredients such as cinnamon and raisins. Different variants are used for either desserts or dinners. When used as a

Read more

Posted in Regional Food

1. Dal and Eggs : This dish is prepared from masoor dal,moong dal and afar dal. By adding various spices a tomato paste is prepared with whole egg. The whole sauce with whole egg is poured in dal before serving 2. Achaar : Achaar, also known as South Asian pickles or Indian pickles, are made from certain individual varieties of vegetables and fruits that are chopped into small pieces and cooked in edible oils like sesame oil or brine with many different Indian spices like asafoetida, red chili powder, turmeric, fenugreek, and plenty of salt. Some regions also specialize in pickling meats and fish. Vegetables can also be combined in pickles

close

1. Dal and Eggs : This dish is prepared from masoor dal,moong dal and afar dal. By adding various spices a tomato paste is prepared with whole egg. The whole sauce with whole egg is poured in dal before serving 2. Achaar : Achaar, also known as South Asian pickles or Indian pickles, are made from certain individual varieties of vegetables and fruits that are chopped into small pieces and cooked in edible oils like sesame oil or brine with many different Indian spices like asafoetida, red chili powder, turmeric, fenugreek, and plenty of salt. Some regions also specialize in pickling meats and fish. Vegetables can also be combined in pickles

Read more

Posted in Regional Food

1. Pohay : Pohay or Pohe is a snack made from flattened rice. It is most likely served with tea or as a breakfast dish and is probably the most likely dish that a Maharashtrian will offer his guest any time of the day. It has a no. of variations the most common being Kanda Pohe (meaning pohe prepared with onion). Other variants on the recipe are batata pohe (where diced potatoes are used instead of onion shreds), dadpe pohe, a mixture of raw Pohe with shredded fresh coconut, green chillies, ginger and lemon juice; and kachche pohe, raw pohe with minimal embellishments of oil, red chili powder, salt and unsauteed

close

1. Pohay : Pohay or Pohe is a snack made from flattened rice. It is most likely served with tea or as a breakfast dish and is probably the most likely dish that a Maharashtrian will offer his guest any time of the day. It has a no. of variations the most common being Kanda Pohe (meaning pohe prepared with onion). Other variants on the recipe are batata pohe (where diced potatoes are used instead of onion shreds), dadpe pohe, a mixture of raw Pohe with shredded fresh coconut, green chillies, ginger and lemon juice; and kachche pohe, raw pohe with minimal embellishments of oil, red chili powder, salt and unsauteed

Read more

Posted in Regional Food

1. Bora : Bora is equivalent to Tikki in Hindi. It may contain other local Xaak (Shaags) within it and it is best while served with Teteli (Tamarind) pickle. 2. Pitika : Side dishes called pitika is a signature characteristic of this cuisine. The most popular is aloo pitika – garnished with raw onions, mustard oil, green chillies and sometimes boiled eggs. khorisa tenga is mashed fermented bamboo shoot, sometimes pickled in mustard oil and spices. Kharoli is fermented mashed mustard (Brassica campestris var. toria) seed to which a khar has been added, and kahudi to which an acidic agent (lemon juice, dried mangosteen) has been added. Pitikas are also made

close

1. Bora : Bora is equivalent to Tikki in Hindi. It may contain other local Xaak (Shaags) within it and it is best while served with Teteli (Tamarind) pickle. 2. Pitika : Side dishes called pitika is a signature characteristic of this cuisine. The most popular is aloo pitika – garnished with raw onions, mustard oil, green chillies and sometimes boiled eggs. khorisa tenga is mashed fermented bamboo shoot, sometimes pickled in mustard oil and spices. Kharoli is fermented mashed mustard (Brassica campestris var. toria) seed to which a khar has been added, and kahudi to which an acidic agent (lemon juice, dried mangosteen) has been added. Pitikas are also made

Read more

Posted in Regional Food

1. Kofta : Ground meat or vegetable croquettes bound together by spices and/or eggs served alone or in savoury gravy. Koftas are usually softer than boras which are mainly made of ground lentils, sometimes with added chopped vegetables. Telebhaja is different. 2. Torkari : A general term often used in Bengal the way curry is used in English. The word first meant uncooked garden vegetables. From this it was a natural extension to mean cooked vegetables or even fish and vegetables cooked together. 3. Chorchori : Usually a vegetable dish with one or more varieties of vegetables cut into longish strips, sometimes with the stalks of leafy greens added, all lightly

close

1. Kofta : Ground meat or vegetable croquettes bound together by spices and/or eggs served alone or in savoury gravy. Koftas are usually softer than boras which are mainly made of ground lentils, sometimes with added chopped vegetables. Telebhaja is different. 2. Torkari : A general term often used in Bengal the way curry is used in English. The word first meant uncooked garden vegetables. From this it was a natural extension to mean cooked vegetables or even fish and vegetables cooked together. 3. Chorchori : Usually a vegetable dish with one or more varieties of vegetables cut into longish strips, sometimes with the stalks of leafy greens added, all lightly

Read more

Posted in Regional Food

1. Samosa : One of the most widely known and enjoyed Indian snacks samosas are quite popular in Delhi and around North India which in general loves its fried goodies. Though regional variations abound up here samosas are triangular flourbased pastries stuffed with various ingredients such as spiced potato peas onions dal or paneer and then deepfried and served with some sort of chutney. Youll find them as a standalone snack or in chaat for which yogurt chutneys chaat masala and more would also be present and the samosa smashed open. On their own though theyre perfect little pocketpastries for when you just want a small bite 2. Butter chicken :

close

1. Samosa : One of the most widely known and enjoyed Indian snacks samosas are quite popular in Delhi and around North India which in general loves its fried goodies. Though regional variations abound up here samosas are triangular flourbased pastries stuffed with various ingredients such as spiced potato peas onions dal or paneer and then deepfried and served with some sort of chutney. Youll find them as a standalone snack or in chaat for which yogurt chutneys chaat masala and more would also be present and the samosa smashed open. On their own though theyre perfect little pocketpastries for when you just want a small bite 2. Butter chicken :

Read more

Posted in Regional Food

1. Fish Udid Methi or Uddamethi : Type of curry consisting of fenugreek and mackerel; a vegetarian version of this dish also is prepared using hog plums (or anything sour and tangy, such as pieces of raw mango) and fenugreek 2. Kheer : Kheer is a South Asian rice pudding made by boiling rice, broken wheat, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashew nuts, pistachios or almonds. It is typically served during a meal or as a dessert. 3. Sarapatel : Sorpotel, is a dish of Portuguese origin now commonly cooked in the coastal Konkan region of India, primarily Goa, Mangalore and East Indians

close

1. Fish Udid Methi or Uddamethi : Type of curry consisting of fenugreek and mackerel; a vegetarian version of this dish also is prepared using hog plums (or anything sour and tangy, such as pieces of raw mango) and fenugreek 2. Kheer : Kheer is a South Asian rice pudding made by boiling rice, broken wheat, or vermicelli with milk and sugar; it is flavoured with cardamom, raisins, saffron, cashew nuts, pistachios or almonds. It is typically served during a meal or as a dessert. 3. Sarapatel : Sorpotel, is a dish of Portuguese origin now commonly cooked in the coastal Konkan region of India, primarily Goa, Mangalore and East Indians

Read more

Posted in Regional Food

1. Rajasthani Subji : Gatte ki subji, Rajasthani curry, Mangori, Pakodi and Ker Sangari, the traditional subjis, are part of the daily meals here. A papad plain or masala is a must to sum up meals, as a tradition in Rajasthan. 2. Jaisalmeri Chane : chick peas cooked in the sour gravy 3. Jhajariya : Jhajhariya is a delicacy made of corn, milk, ghee and sugar garnished with raisins and nuts. Grated or coarsely ground fresh sweet corn is slowly roasted in ghee for few hours until it loses most of its moisture and assumes a dry granular form. The term Jhajariya is referenced in the advertisement for Google entitled Reunion

close

1. Rajasthani Subji : Gatte ki subji, Rajasthani curry, Mangori, Pakodi and Ker Sangari, the traditional subjis, are part of the daily meals here. A papad plain or masala is a must to sum up meals, as a tradition in Rajasthan. 2. Jaisalmeri Chane : chick peas cooked in the sour gravy 3. Jhajariya : Jhajhariya is a delicacy made of corn, milk, ghee and sugar garnished with raisins and nuts. Grated or coarsely ground fresh sweet corn is slowly roasted in ghee for few hours until it loses most of its moisture and assumes a dry granular form. The term Jhajariya is referenced in the advertisement for Google entitled Reunion

Read more

Posted in Regional Food

1. Murukku : Murukku savory crunchy twists made from rice and urad dal flour. Murukku is a verb in Tamil language means twisted.Manaparai Murukku – The town Manapparai in Tamil Nadu is particularly known for its tastier murukkus. Murukku is made in many varieties as a traditional treat for festivals such as Diwali and Krishna Janmashtami. Tamil nadu government applied for geographical indication tag for Manapparai Murukku along with Thanjavur veena and Madurai malli (jasmine). Kai Murukku are often served on special occasions within Iyer (Tamil Brahmin) families. Murukku is famous not only in Tamil nadu and Indian subcontinent but also in other Tamil diaspora like Sri Lanka, Singapore and Malaysia.

close

1. Murukku : Murukku savory crunchy twists made from rice and urad dal flour. Murukku is a verb in Tamil language means twisted.Manaparai Murukku – The town Manapparai in Tamil Nadu is particularly known for its tastier murukkus. Murukku is made in many varieties as a traditional treat for festivals such as Diwali and Krishna Janmashtami. Tamil nadu government applied for geographical indication tag for Manapparai Murukku along with Thanjavur veena and Madurai malli (jasmine). Kai Murukku are often served on special occasions within Iyer (Tamil Brahmin) families. Murukku is famous not only in Tamil nadu and Indian subcontinent but also in other Tamil diaspora like Sri Lanka, Singapore and Malaysia.

Read more

Posted in Regional Food

1. Laddu : Laddu or Laddoo is a ballshaped sweet popular in Indian Subcontinent as well as regions with immigrants from the Subcontinent such as Hijaz. Laddu is made of flour and sugar with other ingredients that vary by recipe. It is often served at festive or religious occasions. 2. Buttermilk : Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. This type of buttermilk is known as traditional buttermilk.The term buttermilk also refers to a range of fermented milk drinks, common in warm climates (e.g., the Balkans, the Middle East, Turkey, Afghanistan, Pakistan, India, Sri Lanka and the

close

1. Laddu : Laddu or Laddoo is a ballshaped sweet popular in Indian Subcontinent as well as regions with immigrants from the Subcontinent such as Hijaz. Laddu is made of flour and sugar with other ingredients that vary by recipe. It is often served at festive or religious occasions. 2. Buttermilk : Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. This type of buttermilk is known as traditional buttermilk.The term buttermilk also refers to a range of fermented milk drinks, common in warm climates (e.g., the Balkans, the Middle East, Turkey, Afghanistan, Pakistan, India, Sri Lanka and the

Read more

Posted in Regional Food

1. Bikaneri Bhujia : Bikaner is known for this savoury snack. Deep fried bhujia (i.e. vermicelli or sev) is usually made of gram flour but a variety of flours like moong, moath and even mashed potatoes are used to make different kinds of bhujia. A large number of shops all over the country sell Bikaneri bhujia which are as celebrated as the Rasgullas of Bengal. Bikaneri bhujia is spicy usually black pepper is used to add fire to this preparation. A large quantity of bhujia can be made and stored for several days in air tight containers. 2. Kadka : Heat ghee in a kadai and add the flour.roast, stirring continuously

close

1. Bikaneri Bhujia : Bikaner is known for this savoury snack. Deep fried bhujia (i.e. vermicelli or sev) is usually made of gram flour but a variety of flours like moong, moath and even mashed potatoes are used to make different kinds of bhujia. A large number of shops all over the country sell Bikaneri bhujia which are as celebrated as the Rasgullas of Bengal. Bikaneri bhujia is spicy usually black pepper is used to add fire to this preparation. A large quantity of bhujia can be made and stored for several days in air tight containers. 2. Kadka : Heat ghee in a kadai and add the flour.roast, stirring continuously

Read more

Posted in Regional Food

1. Vada : Vadai is a savoury frittertype snack from South India. 2. Halva : Halva refers to many types of dense, sweet confections, served across the Middle East, South Asia, Central Asia, West Asia, North Africa, the Horn of Africa, the Balkans, Central Europe, Eastern Europe, Malta and the Jewish world. 3. Semolina : Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, breakfast cereals, puddings, and couscous. The term semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains, such as rice and maize. 4. Porridge : Porridge is a dish made by boiling ground, crushed, or

close

1. Vada : Vadai is a savoury frittertype snack from South India. 2. Halva : Halva refers to many types of dense, sweet confections, served across the Middle East, South Asia, Central Asia, West Asia, North Africa, the Horn of Africa, the Balkans, Central Europe, Eastern Europe, Malta and the Jewish world. 3. Semolina : Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, breakfast cereals, puddings, and couscous. The term semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains, such as rice and maize. 4. Porridge : Porridge is a dish made by boiling ground, crushed, or

Read more

Posted in Regional Food

1. Chuak : Chuak is the traditional Tripuri ricebeer. It is made by fermenting rice in water. Its usually drunk on social occasions of any Tripuri ceremony as a ritual. Chuak is offered to village elders on any occasion or celebration in a traditional Tripuri family. 2. Chakhoi : A boiled cocktail of Musur pulses, pork, Barali or inmost part of a banana tree and pieces of papaw with salt and green chilly. This is treated as a delicacy, taken with rice, in tribal households. 3. Misa Mach Poora : Rub salt and turmeric powder on the shelled shrimps and Keep aside.In half cup of water in a mediumsize pan add

close

1. Chuak : Chuak is the traditional Tripuri ricebeer. It is made by fermenting rice in water. Its usually drunk on social occasions of any Tripuri ceremony as a ritual. Chuak is offered to village elders on any occasion or celebration in a traditional Tripuri family. 2. Chakhoi : A boiled cocktail of Musur pulses, pork, Barali or inmost part of a banana tree and pieces of papaw with salt and green chilly. This is treated as a delicacy, taken with rice, in tribal households. 3. Misa Mach Poora : Rub salt and turmeric powder on the shelled shrimps and Keep aside.In half cup of water in a mediumsize pan add

Read more

Posted in Regional Food

1. Khatta Mittha Bhaat : Infused Khaman Dhoklas I call them that because these spongy khamans have been infused with a sugar-lime juice solution to give it that authentic street taste. all the credit goes to my Mil for teaching me this trick. I had been making this the regular way, by adding tadka on top…but by letting the sugar-lime solution soak in the khaman, it takes on a whole new flavor…one that you re sure to enjoy. 2. Doodhpak : Rice pudding made by boiling rice with milk and sugar, and flavoured with cardamom, raisins, saffron, cashews, pistachios, or almonds. It is typically served as a dessert. Doodhpak is a

close

1. Khatta Mittha Bhaat : Infused Khaman Dhoklas I call them that because these spongy khamans have been infused with a sugar-lime juice solution to give it that authentic street taste. all the credit goes to my Mil for teaching me this trick. I had been making this the regular way, by adding tadka on top…but by letting the sugar-lime solution soak in the khaman, it takes on a whole new flavor…one that you re sure to enjoy. 2. Doodhpak : Rice pudding made by boiling rice with milk and sugar, and flavoured with cardamom, raisins, saffron, cashews, pistachios, or almonds. It is typically served as a dessert. Doodhpak is a

Read more

Posted in Regional Food

1. Pachadi : Pachadi refers to a traditional South Indian pickle used as side dish. Broadly translated, it refers to food which has been pounded. In Kerala and Tamil Nadu, pachadi is a side dish curry similar to the North Indian achaar.It is made of fresh vegetables and is served as an accompaniment for rice, snacks like idli, dosa, and pesarattu. Many kinds of vegetables are included. Sometimes the peel of a vegetable is used viz. peel of ridged gourd known as beerapottu pachadi in Telugu. The Telugu pickle (pachadis) are very hot and spicy to taste; the vegetables used are more or less raw or saut 2. Achaar : Achaar,

close

1. Pachadi : Pachadi refers to a traditional South Indian pickle used as side dish. Broadly translated, it refers to food which has been pounded. In Kerala and Tamil Nadu, pachadi is a side dish curry similar to the North Indian achaar.It is made of fresh vegetables and is served as an accompaniment for rice, snacks like idli, dosa, and pesarattu. Many kinds of vegetables are included. Sometimes the peel of a vegetable is used viz. peel of ridged gourd known as beerapottu pachadi in Telugu. The Telugu pickle (pachadis) are very hot and spicy to taste; the vegetables used are more or less raw or saut 2. Achaar : Achaar,

Read more

Posted in Regional Food

1. Kebabs : Many kinds of Kebabs, mostly cooked over open grill. Some of the Dhakas specialty of this genre are: Sutli Kebab, Bihari Kebab, Boti Kebab, etc., made from marinaded (by secret spice mix by each chef) mutton and beef. Kebabs are eaten as snacks or as starters for a big feast. Special kinds of breads: There are many kinds of breads made with cheese mix, with minced meat, with special spices, etc., all are delicacies enjoyed by the affluent classes as side dishes. 2. Crab Chili Sauce : Another great combination was the crab version. It was a little runnier than the dry eel chili sauce, but this was

close

1. Kebabs : Many kinds of Kebabs, mostly cooked over open grill. Some of the Dhakas specialty of this genre are: Sutli Kebab, Bihari Kebab, Boti Kebab, etc., made from marinaded (by secret spice mix by each chef) mutton and beef. Kebabs are eaten as snacks or as starters for a big feast. Special kinds of breads: There are many kinds of breads made with cheese mix, with minced meat, with special spices, etc., all are delicacies enjoyed by the affluent classes as side dishes. 2. Crab Chili Sauce : Another great combination was the crab version. It was a little runnier than the dry eel chili sauce, but this was

Read more

Posted in Regional Food

1. Kosha : Meaning fried for a long time with ground and whole spices over high heat until shallot/garlic/ginger have dissolved into a thick paste. Usually applied to meat and some shellfish. 2. Chorchori : Usually a vegetable dish with one or more varieties of vegetables cut into longish strips, sometimes with the stalks of leafy greens added, all lightly seasoned with spices like mustard or poppy seeds and flavoured with a pouron. Sometimes a chochchori may have small shrimp. The skin and bones of large fish like bhetki or chitol can be made into a chochchori called katachochchori (kata meaning fishbone). The stir frying process and the lightness of a

close

1. Kosha : Meaning fried for a long time with ground and whole spices over high heat until shallot/garlic/ginger have dissolved into a thick paste. Usually applied to meat and some shellfish. 2. Chorchori : Usually a vegetable dish with one or more varieties of vegetables cut into longish strips, sometimes with the stalks of leafy greens added, all lightly seasoned with spices like mustard or poppy seeds and flavoured with a pouron. Sometimes a chochchori may have small shrimp. The skin and bones of large fish like bhetki or chitol can be made into a chochchori called katachochchori (kata meaning fishbone). The stir frying process and the lightness of a

Read more

Posted in Regional Food

1. Moong Daal : The use of whole green gram or moong is very common in day-to-day gujarati fare. Khatta moong is a lovely recipe that features cooked moong simmered with curds and spices. The use of curds bestows a unique, sumptuous feel to this recipe. Garlic-lovers can even add a little garlic paste to add a whole new dimension to this item. 2. Mixed Dal : The state of Gujarat is located on Indias northwestern coast just above Maharashtra state. The cuisine of Gujarat is primarily vegetarian in nature. Gujarati food is a delicate balance of sweet, salty and spicy flavors. Fresh seasonal vegetables served along with various dals or

close

1. Moong Daal : The use of whole green gram or moong is very common in day-to-day gujarati fare. Khatta moong is a lovely recipe that features cooked moong simmered with curds and spices. The use of curds bestows a unique, sumptuous feel to this recipe. Garlic-lovers can even add a little garlic paste to add a whole new dimension to this item. 2. Mixed Dal : The state of Gujarat is located on Indias northwestern coast just above Maharashtra state. The cuisine of Gujarat is primarily vegetarian in nature. Gujarati food is a delicate balance of sweet, salty and spicy flavors. Fresh seasonal vegetables served along with various dals or

Read more

Posted in Regional Food

1. Chainsoo : Chainsoo is dry or gravied dish prepared by using black gram dal (Kala Chana). Its variant preparation is made with Black Bhaatt called Bhatwani. 2. Thechwani : Thechwani can be prepared using radish root (pahari mula having round root) or potatoes. The preparation is called by this name as the radish root or potato is never cut, but crushed (thinchao) into pieces. 3. Jholi : Jholi literally means very thin and watery gravy usually made with tomatoes, potatoes, tubers, curd and asafoetida. 4. Kesar Halwa : rava kesari is a popular south indian sweet made from semolina during the festive season. rava kesari 5. Aloo ke Gutke :

close

1. Chainsoo : Chainsoo is dry or gravied dish prepared by using black gram dal (Kala Chana). Its variant preparation is made with Black Bhaatt called Bhatwani. 2. Thechwani : Thechwani can be prepared using radish root (pahari mula having round root) or potatoes. The preparation is called by this name as the radish root or potato is never cut, but crushed (thinchao) into pieces. 3. Jholi : Jholi literally means very thin and watery gravy usually made with tomatoes, potatoes, tubers, curd and asafoetida. 4. Kesar Halwa : rava kesari is a popular south indian sweet made from semolina during the festive season. rava kesari 5. Aloo ke Gutke :

Read more

Posted in Regional Food