1. Urad Bhuda : Wash and soak the broken rice for 10 mins. Drain all the water and ground into a fine powder. Ground the urad dal with the rice flour, banana, 2 cardamons & the peppercorns to get a smooth paste. Add salt to taste and 1 tsp sugar , mix well and keep […]

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 […]

1. Jalebi : Jalebi is a sweet popular in countries of the Indian Subcontinent such as India, Bangladesh, Nepal, Pakistan and Sri Lanka, and in many countries in the Middle East and North Africa, like Iran, Iraq, Jordan, Syria, Palestine, Lebanon, Egypt, Tunisia and Algeria. As well as several East African countries such as Zanzibar, […]

1. Raw Mango Sabzi : Raw mango is used for chutneys and sometimes to make sabzi as well. During summer, mom is used to make the khatta meetha rw mango gravy sabzi which is mostly done in the villages of west UP and Haryana. That is why I will list this raw mango sabzi in […]

1. Ras malai : Ras Malai or Rosh malai is a dessert eaten in Pakistan,India and Bangladesh. The name Ras Malai comes from two parts in Urdu: Ras meaning juice/juicy and Malai, meaning cream. It has been described as a rich cheesecake without a crust. 2. Kachori : Kachori is supposed to have originated in […]

1. Jackfruit : The jackfruit (Artocarpus heterophyllus, also known as jack tree, jakfruit, or sometimes simply jack or jak) is a species of tree in the Artocarpus genus of the mulberry family (Moraceae). It is native to parts of South and Southeast Asia, and is believed to have originated in the southwestern rain forests of […]

1. Khechedi : Rice and lentils with vegetables and occasionally potato. It is a general food at religious festivals. 2. Phulaurah : Mix all ingredients with 1 cup of water to make a thick batter. Heat oil and deep fry a tablespoon of the batter at a time until it becomes golden brown. Serves hot […]

1. Khata : A khatak is a traditional ceremonial scarf, that originated from Tibetan culture and spread to other Tibetan Buddhist countries such as Mongolia, Bhutan, Nepal, and some parts of Russia and India. Khataks have many usages, such as for birth, wedding, funeral, and other ceremonies, symbolizing purity and compassion. It is usually made […]

1. Chhena : Chhena or Chhana is fresh, unripened curd cheese made from water buffalo milk. A crumbly and moist form of farmers cheese or paneer, it is used to make desserts such as rasgulla. It is created in a similar process to paneer except it is not pressed for as long. In Orissa, the […]

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 […]

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 […]