1. Sev : A quick but delectable preparation of tomatoes tempered with cumin seeds and ginger, served with sev. Sev is a deep-fried, vermicelli-like snack made with gram flour. It is so common that it is found in almost all stores, right from the street vendors to the large supermarkets! all in all, this is a no-fuss recipe! note that the tomatoes can be cooked earlier, but the sev should be added just before serving so that it remains fresh and crisp. 2. Meethi Kadhi : Gujarati Kadhi is one of the best recipes of Gujarati cuisine. This authentic recipe requires knowledge of cooking with Indian spices and it gets its

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1. Sev : A quick but delectable preparation of tomatoes tempered with cumin seeds and ginger, served with sev. Sev is a deep-fried, vermicelli-like snack made with gram flour. It is so common that it is found in almost all stores, right from the street vendors to the large supermarkets! all in all, this is a no-fuss recipe! note that the tomatoes can be cooked earlier, but the sev should be added just before serving so that it remains fresh and crisp. 2. Meethi Kadhi : Gujarati Kadhi is one of the best recipes of Gujarati cuisine. This authentic recipe requires knowledge of cooking with Indian spices and it gets its

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1. Khichdi : Khich?? alternate spellings khichdi, khichri, khichdee, khichadi, khichuri, khichari, kitcheree, kitchree, and many other variants, is a South Asian preparation made from rice and lentils (dal). Khichri is commonly considered to be a comfort food, and was the inspiration for the Anglo-Indian dish kedgeree. Khichri is also thought to be the inspiration for the popular Egyptian dish, Kushari. Khichdi has no relation with the Keralite dish kichadi. 2. Panipuri : The Panipuri is a popular street snack in India, Pakistan, Bangladesh, and Nepal. It consists of a round, hollow puri, fried crisp and filled with a mixture of flavored water (pani), tamarind chutney, chili, chaat masala, potato, onion

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1. Khichdi : Khich?? alternate spellings khichdi, khichri, khichdee, khichadi, khichuri, khichari, kitcheree, kitchree, and many other variants, is a South Asian preparation made from rice and lentils (dal). Khichri is commonly considered to be a comfort food, and was the inspiration for the Anglo-Indian dish kedgeree. Khichri is also thought to be the inspiration for the popular Egyptian dish, Kushari. Khichdi has no relation with the Keralite dish kichadi. 2. Panipuri : The Panipuri is a popular street snack in India, Pakistan, Bangladesh, and Nepal. It consists of a round, hollow puri, fried crisp and filled with a mixture of flavored water (pani), tamarind chutney, chili, chaat masala, potato, onion

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1. Pittha : It is something like momos. It could be either salty or sweet.It is either a semi circular/ball shaped preparation made of crust made of soft rice flour and filled with preparations made of Channa Daal lentil paste, or Poppy seeds & Gur (Jaggey). and then steamed in water/ milk (allowed to thicken). 2. Bhunjia : The Bhunjia are a scheduled tribe found in the state of Orissa in India. There homeland is the Sunabeda plateau which is roughly between 21¡ 25¡ North and 21¡ 30¡ north latitude and 82¡ 35¡ East longitude. It was a part of Khariar Zamindari, which formed the eastern and the southeastern region of

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1. Pittha : It is something like momos. It could be either salty or sweet.It is either a semi circular/ball shaped preparation made of crust made of soft rice flour and filled with preparations made of Channa Daal lentil paste, or Poppy seeds & Gur (Jaggey). and then steamed in water/ milk (allowed to thicken). 2. Bhunjia : The Bhunjia are a scheduled tribe found in the state of Orissa in India. There homeland is the Sunabeda plateau which is roughly between 21¡ 25¡ North and 21¡ 30¡ north latitude and 82¡ 35¡ East longitude. It was a part of Khariar Zamindari, which formed the eastern and the southeastern region of

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1. Ghugni : It is a preparation made of black grams soaked (either lightly/overnight)in water and then sauted in mustard oil in a wok. All kinds of garam masala made as paste on a sil is used for flavouring and chana is also ground to form a paste used as thickener. This thickens the masala and makes gravy as per desire. After proper seasoning and bhunjana water is added to the mix for gravy as desired.Ghugni is an evening snack in Eastern India (Assam, Bengal, Bihar, Orissa). Black gram (Kala Chana) or dried yellow peas or dried white peas is cooked with gravy, in the traditional eastern Indian style. It is

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1. Ghugni : It is a preparation made of black grams soaked (either lightly/overnight)in water and then sauted in mustard oil in a wok. All kinds of garam masala made as paste on a sil is used for flavouring and chana is also ground to form a paste used as thickener. This thickens the masala and makes gravy as per desire. After proper seasoning and bhunjana water is added to the mix for gravy as desired.Ghugni is an evening snack in Eastern India (Assam, Bengal, Bihar, Orissa). Black gram (Kala Chana) or dried yellow peas or dried white peas is cooked with gravy, in the traditional eastern Indian style. It is

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1. Malapua : Malapua is an pancake served as a dessert or a snack. which is also served to Jagannath in his Sakala Dhupa (Morning food served to the lord). It is During Paush Sankranti, Malapuas are prepared in Bengali homes. Malapuas along with mutton curry is served in many non-vegetarian Maithil homes during Holi.Malapua for Raja festival What is known as malpua in West Bengal would be referred to as a type of halwa in Bangladesh. These are regional differences. Recipes vary between individuals and not necessarily regions. 2. Peda : Peda, Pheda or Pera is a sweet from the Indian subcontinent, usually prepared in thick, semi-soft pieces. The main

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1. Malapua : Malapua is an pancake served as a dessert or a snack. which is also served to Jagannath in his Sakala Dhupa (Morning food served to the lord). It is During Paush Sankranti, Malapuas are prepared in Bengali homes. Malapuas along with mutton curry is served in many non-vegetarian Maithil homes during Holi.Malapua for Raja festival What is known as malpua in West Bengal would be referred to as a type of halwa in Bangladesh. These are regional differences. Recipes vary between individuals and not necessarily regions. 2. Peda : Peda, Pheda or Pera is a sweet from the Indian subcontinent, usually prepared in thick, semi-soft pieces. The main

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1. Thekua : Thekua or Khajuria or Thikari is a dry sweet from Nepal. It is very popular in Southern Nepal and in Indian regions such as Bihar, Jharkhand and eastern Uttar Pradesh (Purvanchal).Thekua is a revered prasad (offering to god) in the Chhath puja. It has been used as a sweet snack for centuries in these places.The main ingredients of Thekua are wheat flour, chasni (melted sugar)and ghee. Jaggery can sometimes be used as an alternative to sugar. Dough is prepared using these four main ingredients and cardamom can be added to enhance the taste. Dough is deep fried in ghee or vegetable oil till it becomes reddish brown. It

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1. Thekua : Thekua or Khajuria or Thikari is a dry sweet from Nepal. It is very popular in Southern Nepal and in Indian regions such as Bihar, Jharkhand and eastern Uttar Pradesh (Purvanchal).Thekua is a revered prasad (offering to god) in the Chhath puja. It has been used as a sweet snack for centuries in these places.The main ingredients of Thekua are wheat flour, chasni (melted sugar)and ghee. Jaggery can sometimes be used as an alternative to sugar. Dough is prepared using these four main ingredients and cardamom can be added to enhance the taste. Dough is deep fried in ghee or vegetable oil till it becomes reddish brown. It

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1. Makai ki Roti : Kneed the atta with water, keep aside for rest, until it is firm, then make a roti out of it and bake it till golden. 2. Pakora : Among the Muslim Cape Malays of South Africa, pakoras are known as dhaltjies, and are usually eaten as an appetizer during iftar, or as appetizers for weddings, births, or similar occasions. In southern states of India, such preparations are known as bajji rather than pakora. Usually the name of the vegetable that is deep fried is suffixed with bajji. For instance, potato bajji is sliced potato wrapped in batter and deep fried. In such states, pakoda is taken

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1. Makai ki Roti : Kneed the atta with water, keep aside for rest, until it is firm, then make a roti out of it and bake it till golden. 2. Pakora : Among the Muslim Cape Malays of South Africa, pakoras are known as dhaltjies, and are usually eaten as an appetizer during iftar, or as appetizers for weddings, births, or similar occasions. In southern states of India, such preparations are known as bajji rather than pakora. Usually the name of the vegetable that is deep fried is suffixed with bajji. For instance, potato bajji is sliced potato wrapped in batter and deep fried. In such states, pakoda is taken

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1. Raita : Raita is an Indian, Pakistani and Bangladeshi condiment made with yogurt (dahi) and can be used as either a sauce or dip, or a salad. The yogurt may be seasoned with coriander, cumin, mint, cayenne pepper, and other herbs and spices. 2. Shahi paneer : Shahi paneer is a preparation of paneer in a thick gravy made up of cream, tomatoes and spices. It is a mainstay of Indian cuisine, Nepalese cuisine and Punjabi cuisine.It is mainly eaten with roti, chappati or other breads. Paneer is the Punjabi word for cottage cheese, and shahi is the Indo-Persian term for royal (in reference to the Imperial Court). Similar dishes

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1. Raita : Raita is an Indian, Pakistani and Bangladeshi condiment made with yogurt (dahi) and can be used as either a sauce or dip, or a salad. The yogurt may be seasoned with coriander, cumin, mint, cayenne pepper, and other herbs and spices. 2. Shahi paneer : Shahi paneer is a preparation of paneer in a thick gravy made up of cream, tomatoes and spices. It is a mainstay of Indian cuisine, Nepalese cuisine and Punjabi cuisine.It is mainly eaten with roti, chappati or other breads. Paneer is the Punjabi word for cottage cheese, and shahi is the Indo-Persian term for royal (in reference to the Imperial Court). Similar dishes

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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

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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

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1. Ghugni : Ghugni is an evening snack in Eastern India (Assam, Bengal, Bihar, Orissa). Black gram (Kala Chana) or dried yellow peas or dried white peas is cooked with gravy, in the traditional eastern Indian style. It is then served with kurmura (puffed rice), and at times with hot onion pakoda/bhajiya. 2. Pura : Assamese version of smoked or barbecue. Different types of meat and fish are often served in this form. 3. Roti : Roti is generally an Indian bread, made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Nepal, Sri Lanka and Bangladesh. It is also consumed in parts

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1. Ghugni : Ghugni is an evening snack in Eastern India (Assam, Bengal, Bihar, Orissa). Black gram (Kala Chana) or dried yellow peas or dried white peas is cooked with gravy, in the traditional eastern Indian style. It is then served with kurmura (puffed rice), and at times with hot onion pakoda/bhajiya. 2. Pura : Assamese version of smoked or barbecue. Different types of meat and fish are often served in this form. 3. Roti : Roti is generally an Indian bread, made from stoneground wholemeal flour, traditionally known as atta flour, that originated and is consumed in India, Pakistan, Nepal, Sri Lanka and Bangladesh. It is also consumed in parts

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1. Amras : In J. R. R. Tolkiens legendarium, Amras is a fictional character, the twin brother of Amrod being the youngest sons of F 2. Chili pepper : The chili pepper is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. In Britain, Australia, New Zealand, India, Malaysia and other Asian countries, the word pepper is usually omitted. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin (8methylNvanillyl6nonenamide) and several related chemicals, collectively called capsaicinoids. Chili peppers originated in the Americas. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used in both food and

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1. Amras : In J. R. R. Tolkiens legendarium, Amras is a fictional character, the twin brother of Amrod being the youngest sons of F 2. Chili pepper : The chili pepper is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. In Britain, Australia, New Zealand, India, Malaysia and other Asian countries, the word pepper is usually omitted. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin (8methylNvanillyl6nonenamide) and several related chemicals, collectively called capsaicinoids. Chili peppers originated in the Americas. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used in both food and

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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

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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

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1. Papadum : Papadam, pronounced as poppadum is a thin, crisp discshaped Indian food typically based on a seasoned dough made from black gram (urad flour), fried or cooked with dry heat. Flours made from other sources such as lentils, chickpeas, rice, or potato, can be used. Papadams are typically served as an accompaniment to a meal in India, or as an appetizer or snack, sometimes with toppings such as chopped onions, chopped carrots, chutneys or other dips and condiments. In certain parts of India, papadums which have been dried but not precooked are used in curries and vegetable dishes. 2. Mango pickle : Mango pickle refers to a variety of

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1. Papadum : Papadam, pronounced as poppadum is a thin, crisp discshaped Indian food typically based on a seasoned dough made from black gram (urad flour), fried or cooked with dry heat. Flours made from other sources such as lentils, chickpeas, rice, or potato, can be used. Papadams are typically served as an accompaniment to a meal in India, or as an appetizer or snack, sometimes with toppings such as chopped onions, chopped carrots, chutneys or other dips and condiments. In certain parts of India, papadums which have been dried but not precooked are used in curries and vegetable dishes. 2. Mango pickle : Mango pickle refers to a variety of

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1. Rice wine : Rice wine is an alcoholic beverage made from rice. Unlike European wine, which is made by fermentation of naturally occurring sugars in sweet grapes and other fruit, rice wine is made from the fermentation of rice starch that has been converted to sugars. The process is somewhat similar to the mashing process used in beer and whiskey production but differs in the source of the enzymes that convert starch to sugars. In rice and other cereal wines, microbes are the source of the enzymes whereas beer, ale and whiskey production utilizes the enzymes naturally occurring in sprouted cereal grains. Strictly speaking wine is the product of fermenting

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1. Rice wine : Rice wine is an alcoholic beverage made from rice. Unlike European wine, which is made by fermentation of naturally occurring sugars in sweet grapes and other fruit, rice wine is made from the fermentation of rice starch that has been converted to sugars. The process is somewhat similar to the mashing process used in beer and whiskey production but differs in the source of the enzymes that convert starch to sugars. In rice and other cereal wines, microbes are the source of the enzymes whereas beer, ale and whiskey production utilizes the enzymes naturally occurring in sprouted cereal grains. Strictly speaking wine is the product of fermenting

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1. Idli : most common breakfast in many households. The batter is usually prepared the previous night to allow it to settle. Idlis can be made in various shapes round and square! 2. Chicken or Mutton : For the non-vegetarian lovers (or fanatics ;)) this is the day we wait for! Masala powders are typically made at home with an assortment of condiments. Depending on the condiments you choose the taste and flavour changes. But any combination is just superb remember we love spicy food so this is not for those who cannot withstand the spice! A small trade secret Priya Non-Veg masala paste is God send! 3. Gongura Pachadi :

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1. Idli : most common breakfast in many households. The batter is usually prepared the previous night to allow it to settle. Idlis can be made in various shapes round and square! 2. Chicken or Mutton : For the non-vegetarian lovers (or fanatics ;)) this is the day we wait for! Masala powders are typically made at home with an assortment of condiments. Depending on the condiments you choose the taste and flavour changes. But any combination is just superb remember we love spicy food so this is not for those who cannot withstand the spice! A small trade secret Priya Non-Veg masala paste is God send! 3. Gongura Pachadi :

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1. Guthi Vankaya : This is a must have in any function! Only a genius could have come up with such an idea cut the round brinjals to stuff, and cook them in lip smacking gravy! Poetry has been written about Brinjal in Telugu and that illustrates the importance brinjal has for us and this Gutti Vankaya is the most craved curry. Tender Brinjals gently swimming in gravy loaded with telugu syle spices is a sight that can jumpstart your salivary reflexes. 2. Sunnundallu : Sunnundalu is Andhra Pradesh’s famous laddu. Minapappu or Urad Dal is first roasted dry until it turns golden brown and then is sieved. Ground sugar, cardamom

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1. Guthi Vankaya : This is a must have in any function! Only a genius could have come up with such an idea cut the round brinjals to stuff, and cook them in lip smacking gravy! Poetry has been written about Brinjal in Telugu and that illustrates the importance brinjal has for us and this Gutti Vankaya is the most craved curry. Tender Brinjals gently swimming in gravy loaded with telugu syle spices is a sight that can jumpstart your salivary reflexes. 2. Sunnundallu : Sunnundalu is Andhra Pradesh’s famous laddu. Minapappu or Urad Dal is first roasted dry until it turns golden brown and then is sieved. Ground sugar, cardamom

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1. Dhaniyala podi : This is the godsend gift when your taste buds are dead because of cold or fever and you don 2. Pulusu : a tamarind flavoured liquid item that goes well with only a few vegetables (like Bhindi, chamadumpa/arbi) and fish! This item is unique to Andhra Pradesh. There is a buttermilk version of this too majjiga pulusu that is a favorite amongst many households and it can be called a typical Andhra dish too! No tamarind in majjiga pulusu though. 3. Boorelu : Boorelu is the traditional sweet Indian dish in the Telugu festivals. It is made of balls of rice flour stuffed with coconut, sugar, and

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1. Dhaniyala podi : This is the godsend gift when your taste buds are dead because of cold or fever and you don 2. Pulusu : a tamarind flavoured liquid item that goes well with only a few vegetables (like Bhindi, chamadumpa/arbi) and fish! This item is unique to Andhra Pradesh. There is a buttermilk version of this too majjiga pulusu that is a favorite amongst many households and it can be called a typical Andhra dish too! No tamarind in majjiga pulusu though. 3. Boorelu : Boorelu is the traditional sweet Indian dish in the Telugu festivals. It is made of balls of rice flour stuffed with coconut, sugar, and

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1. Biryani : Ah, the famed biryani J. But this biryani is not the famed one, because we typically do not make dum biryani at home. If it 2. Pootharekulu : Pootharekulu or Poothareku (singular) is a popular sweet from Andhra Pradesh, India. ‘Pootha’ is coating and ‘Reku’ (plural Rekulu) is sheet in Telugu. PoothaRekulu are also known as 3. Gavvalu : Gavvalu is one of the typical sweets made in Andhra Pradesh, and is a mixture(dough) of rice flour and water or milk. The prepared dough is shaped into small rounds, which are flattened and rolled (on a special tool) so as to take the shape of gavvalu (cowrie shells).

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1. Biryani : Ah, the famed biryani J. But this biryani is not the famed one, because we typically do not make dum biryani at home. If it 2. Pootharekulu : Pootharekulu or Poothareku (singular) is a popular sweet from Andhra Pradesh, India. ‘Pootha’ is coating and ‘Reku’ (plural Rekulu) is sheet in Telugu. PoothaRekulu are also known as 3. Gavvalu : Gavvalu is one of the typical sweets made in Andhra Pradesh, and is a mixture(dough) of rice flour and water or milk. The prepared dough is shaped into small rounds, which are flattened and rolled (on a special tool) so as to take the shape of gavvalu (cowrie shells).

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