1. Gunpangalu : Gunpangalu Also known as Gundupongla, Mane Kaavali (skillet with houses), or Poddu. It is made with a rice batter (similar to dose) and cooked in a special skillet with compartments. 2. Upma : Upma or Uppuma or Uppittu is a common South Indian and Sri Lankan Tamil breakfast dish, cooked as a […]

1. Idli : Idli also romanized idly or iddly, plural idlis, is a traditional breakfast in south Indian households. Idli is savory cake of South India that is most popular throughout the southern part of India including Karnataka, Tamil Nadu, Pondicherry, Kerala, Andhra Pradesh and neighbouring countries like Sri Lanka. The cakes are usually two […]

1. Malabar matthi curry : Malabar matthi curry, also known as fish curry, is an Indian dish with Chinese roots. It consists of sardines semistewed in a Keralastyle curry with assorted vegetables, such as okra or onions. It is usually served with rice, naan, bread, or tapioca. The dish is most popular in Kerala, Bangladesh, […]

1. Gulab jamun : Gulab jamun is a milk-solids -based dessert, similar to a dumpling, popular in countries of the South Asian Subcontinent such as India, Sri Lanka, Nepal, Pakistan and Bangladesh, also in the Caribbean countries of Trinidad, Guyana, Suriname and Jamaica and in Mauritius. In Nepal it is widely known as Lal-Mohan, served […]

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. Dahi vada : Dahi vada (also known as Dahi Bhalla […]

1. Peda : Peda, Pheda or Pera is a sweet from the Indian subcontinent, usually prepared in thick, semi-soft pieces. The main ingredients are khoa, sugar and traditional flavorings, including cardamom seeds, pistachio nuts and saffron. The colour varies from a creamy white to a caramel colour. The word pera is also generically used to […]

1. Nadir Yakhin : A few of the friends of Spiceroots recently asked me to share some traditional recipes from Kashmir. Today I chose to share the Nadir Yakhin 2. Lyodur Tschaman : Lyodur means yellow (turmeric) and tschaman means cottage cheese or simply paneer. This dish is simply Cottage Cheese cooked in creamy turmeric […]

1. RaazmaGogji : This dish is primarily a raazma (kidney beans) dish but along with turnip pieces in it. The turnip gives a different Kashmiri twist to the dish altogether, which makes it different than the way raazma is usually made. 2. Dum Olav : Kashmiri cuisine is rich, flavourful and hot .Kashmiris used very […]

1. Peda : Peda, Pheda or Pera is a sweet from the Indian subcontinent, usually prepared in thick, semi-soft pieces. The main ingredients are khoa, sugar and traditional flavorings, including cardamom seeds, pistachio nuts and saffron. The colour varies from a creamy white to a caramel colour. The word pera is also generically used to […]

1. SPICY LOTUS STEMS : My grandmother (Nani) used to make the best lotus stem (bhey) ever and it is one of my mothers favorite dishes. Though no none will ever be able to make it as well as my Nani did, this recipe that has been recreated in my mother kitchen comes pretty darned […]

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. Pumpkin with Mustard Seeds : As the season changes to Fall here in New York, there are all kinds of fabulous pumpkins and squashes available. This is one of my favorite ways to cook pumpkin. Its called Auriya Kadoo and this recipe is from the Northern sate of Himachal Pradesh in India and is […]

1. Green Chili Pickle : This simple green chili pickle we have been familiar with since childhood. 2. Palak Sag Haryana : Palak Sag is a very common green, qhich is often cooked in our kitchens. This palak sag recipe is a very different and very new to me as I never saw this palak […]

1. Pudina Chutney : Pudian Chutney is mostly accompanied with samosa and other chats. In north indian states, many variations for pudina chutney is prepared i.e. hari chutney, pudina dhania chutney, pudina dahi chutney, pudina pyaz chutney etc. Pudina chutney is also loved in villages of india, where chutney roti is a favorite food for […]

1. Puri : Is an unleavened deep-fried Indian bread, commonly consumed on the Indian subcontinent. It is eaten for breakfast or as a snack or light meal. It is usually served with a curry or bhaji, as in Puri bhaji.Puri is most commonly served at breakfast. It is also served at special or ceremonial functions […]

1. Dahi vada : Dahi vada (also known as Dahi Bhalla in Punjabi and Urdu, Thayir Vadai in Tamil, Thayir Vada in Malayalam, Perugu Vada in Telugu, Mosaru Vade in Kannada, Dahi Bara in Oriya and Doi Bora in Bengali) is an Indian chaat, prepared by soaking vadas in thick dahi (yogurt).[citation needed] The hot […]

1. 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. Gulab jamun : Gulab jamun is a milk-solids -based dessert, similar to a dumpling, popular in countries of the South Asian Subcontinent such as India, Sri Lanka, […]

1. Momordica charantia : Momordica charantia often called bitter melon, bitter gourd or bitter squash in English, has many other local names. Goya from the indigenous language of Okinawa and karavella from Sanskrit are also used by English-language speakers.It is a tropical and subtropical vine of the family Cucurbitaceae, widely grown in Asia, Africa, and […]

1. Rasmalai : Its origins lie in eastern India but this simple dairylovers dessert is very popular all over the north including Delhi. Its made of soft balls of sweetened chenna (like a crumbly paneer Indias cottage cheese) soaked in malai or clotted cream flavored with cardamom topped with nuts or dried fruit and served […]

1. Dhokla : Dhokla or Dhokra is a vegetarian food item that originates from the Indian state of Gujarat. It is made with a fermented batter derived from rice and chickpea splits. Dhokla can be eaten for breakfast, as a main course, as a side dish or as a snack. It can usually be bought […]