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). […]

1. Kothimbir Vadi : Kothimbir vadi is supposedly a very popular and typical Maharashtrian dish although I dont remember my mom making it of eating it too much. It is the maharashtrian equivalent of dhokla and quite tasty. This is a relatively healthier version of the dish. I follow Nupurs recipe closely with a few […]

1. Petha : Petha is a translucent soft candy from North India and Pakistan (Punjab region and metros). Usually rectangular or cylindrical, it is made from the ash gourd vegetable (also known as winter melon or white pumpkin, or simply petha in Hindi and Urdu).With growing demand and innovation, more varieties of the original preparation […]

1. Sambar : Sambar is a lentil based vegetable stew or chowder based on a broth made with tamarind popular in South Indian and Sri Lankan Tamil cuisines adapted in each to its taste and environment. 2. Akki rotti : Akki Rotti is a ricebased breakfast item unique to the state of Karnataka, India but […]

1. Shevaya chi Kheer : Shevaya is cooked with milk until it becomes consistent. Sugar or jiggery is used to add a sweet taste to the dish and perked with cardamom seeds and chopped nuts. The similar Kheer can be prepared from rice, dudhi and semolina. 2. Bharit Bhakri : Bharit is another dish enjoyed […]

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 […]

1. Dal : The ?al course is usually the most substantial course, especially in West Bengal. It is eaten with a generous portion of rice and a number of accompaniments. Common accompaniments to ?al are aaloo bhaate (potatoes mashed with rice), and bhaja (fritters). Bhaja literally means deepfried, most vegetables are good candidates but begun […]

1. Ker Sangri : made from ker and sangrita, the local beans cooked in the buttermilk with raisins and spices 2. Jodhpuri Mawa Kachori : A number of Indian delicacies have originated in Jodhpur . To name a few, the delectable Makhaniya Lassi, Mawa Kachori, Pyaaj Kachori, Hot & Spicy Mirchibada, Lapsi (a special kind […]

1. Frittata : A frittata is an Italian omelette with vegetables and cheese. i like the word 2. Crab : Crabs are decapod crustaceans of the infraorder Brachyura, which typically have a very short projecting tail usually entirely hidden under the thorax. They live in all the worlds oceans, in fresh water, and on land, […]

1. Matschgand : The Wazwan is Kashmirs most formal meal: a ritual serving before the guest of all the food there is in the house. This taste of hospitality must in turn be fully appreciated by the guest, for the wazwan is not a simple meal but a ceremony. Hours of cooking and days of […]

1. Potato Chutney : Aloo ki chutney is a haryanvi recipe which i saw getting prepared in my MIL’s house. The simple aloo recipe and a popular chutney in haryana. In Haryana, chutney is all about spicy mix of raw or boiled vegetables.Aloo Chutney is just a one dish among those chutneys. I have shared […]

1. Dahi baigana : Dahi baigana is an Oriya food prepared from curd and eggplant especially during festvals. This dish can be prepared even without using onion and garlic when they are not allowed in some auspicious festivals. 2. Pitha : Pitha is a type of cake, dimsum or bread common in Bangladesh and India, […]

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 […]

1. Momo : Momo, steamed dumpling prepared from wheat flour and meat/vegetable is very common Tibetan food. Momo has already entered commercial production and is well placed in menus of all local hotels/restaurant. 2. Tomato achar : Mix well wheat flour with 2 cups of water and knead into a stiff paste, roll out on […]

1. 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, […]

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 […]

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 […]

1. Muthia : Muthia is an example of Indian food. The name is derived from the way it is made, from the gripping action of the hand. It resembles sausage, but is a vegan dish. It is made up of Chickpea flour, Methi (Fenugreek), Salt, Turmeric, Chili powder, and an optional bonding agent/sweetener such as […]

1. Silam ka Achar : Roast Silam with chili in a pan for 10 min. Grind roasted Silam-chili with ginger and salt in a mortar. Mix lemon juice to taste. 2. Rasgulla : Rasgulla is a cheese-based, syrupy dessert popular in the Indian subcontinent, particularly in the Indian states of Odisha and West Bengal. The […]

1. Khar : The khar is a signature class of preparations made with a key ingredient, also called khar. The traditional ingredient is made by filtering water through the ashes of a banana tree, which is then called kola khar (The name derived from the locale term of Banana, Kol or Kola). A traditional meal […]