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 […]

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 […]