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 […]

1. Rabarri : cream of milk boiled and condensed without use of any sugar. Some time Jaggery/Gur is used to sweeten it 2. Kali Dal : There is nothing more comforting or delicious than a nice simmering cup of kali dal. I cant remember a single Diwali , our Indian festival of lights, that has […]

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 […]

1. Kofta : Kofta means meatballs although in one of the most popular Mughlai dishes malai kofta the balls in question are veg made with paneer. Otherwise the kofta will likely be minced and spiced mutton (also called keema) unless its nargisi kofta which means a hardboiled egg coated in ground meat (and which may […]

1. Gatte ka Pulao : Bengal gram is abundantly used in rajasthani cooking because it grows in plenty in the arid desert conditions. Besan made from bengal gram is used to make rotis, gatta, mithai and also as a thickening agent for kadhi (khatta). Gatte ka pulao is made on festive occasions when plain steamed […]

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 […]

1. palak ki puri : Palak puri is made by mixing wheat flour with pureed spinach and other spices. It is best enjoyed hot with mango chutney and chili pickle. Spinach puri served with potato curry makes a good lunchbox recipe. Learn how to make palak poori by following this easy recipe. 2. Halva : […]

1. Sattu Sahrbat : Sattu Sahrbat is a popular beverage in northern part of india during hot summer days. Sattu Sahrbat cools down the bosy natural ways. Here is the complete recipe for sattu sharbat. 2. Carrot Pickle : The crispy Carrot pickle, thinking about it and can get taste of it in mouth. Mom […]

1. Kheer : Kheer is a simply rice pudding with flavor of aromatic spices such as cardamom, saffron, nutmeg, cinnamon, etc. Kheer is usually garnished with dried fruits such as cashews and dates. Kheer is one of the most popular Indian desserts. The presented recipe of kheer is a bsaic kheer recipe. 2. Masala chai […]

1. Halwasan : This dish is famous in the khambat area of Gujarat. 2. Locho : Cook with less oil, steam baked, served with spicy desi chutney, chilly and sev famous and special Gujarati traditional street food surti locho is out of the world. Prepare it for breakfast or supper or whenever you like eating. […]

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, […]

1. Mandia Jau : Boiled Ragi cooled overnight 2. 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 […]

1. Paturi : Generally oily fish is sliced evenly, and then wrapped in a banana leaf, after the fish has been hit by a basting of freshly pasted mustard with a hint of mustard oil, chili, turmeric and salt. 2. Chhenchki : Tiny pieces of one or more vegetable, generally a dice of vegetables along […]

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 […]

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 […]

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 […]

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 […]