Category Archives: Uncategorized

RUGDA ALSO KNOWN AS PHUTKA IN SOME AREAS OF JHARKHAND IS A VARIETY OF MUSHROOM. THE SUBZI TASTES GREAT WITH RICE OR POORI. Rugda, a variety of edible mushrooms, sells like hot cakes at local markets during monsoon. But this seasonal favourite is fast disappearing from the forests of Jharkhand and hence local markets, too.Continue reading “Jharkhand – Rugda”

CHHENA PODA IS THE QUINTESSENTIAL CHEESE DESSERT MADE WITH CHHENA. Chenna poda is a delicious dessert popular in odisha. its made withchenna or fresh paneer. the entire dish is baked and can also be called paneer cake. chena poda literally translates to roasted cheese in english language. Follow this link for Recipe-https://www.youtube.com/watch?v=5OVSx01CXHY

PORK WITH BAMBOO SHOOTS IS SIMPLY A DISH THAT IS COOKED WITH DRY BAMBOO SHOOTS, LOADS OF CHILLIES AND HERBS, . THIS DISH TASTES HEAVENLY WITH BOILED RICE. Pork Bamboo Shoot’ is a one-pot recipe which is so easy that you will not even thank me for this and you do not need any oilContinue reading “Nagaland – Pork with Bamboo Shoots”

BISI BELE BATH IS A DISH IN WHICH THE SAMBAR DAL AND RICE ARE COOKED TOGETHER WITH TAMARIND AND SPICE POWDERS. Bisi bele bhath (bisi bēle bhāt) is a spicy, rice-based dish with origins in the state of Karnataka, India. Bisi bele bhath, which translates to ‘hot lentil rice dish’ in Kannada language, is a wholesome meal. FollowContinue reading “Karnataka – Bisi Bele Bath”

BAJRE KI KHICHDI IS A PORRIDGE (KHICHDI) MADE OF COARSELY CRUSHED PEARL MILLET AND IS EATEN WITH PURE GHEE OR SESAME OIL. Khichdi is a dish from th indian subcontinent made from rice and lentils (dal), but other variations include bajra and mungdal kichri. In indian culture it is considered one of the first solid foods that babies eat.Continue reading “Haryana – Bajre Ki Khichdi”

DAL BATI CHURMA IS A TRADITIONAL RAJASTHANI TREAT WITH THE SPICY DAL WITH THE SWEET CHURMA ALONG WITH DEEP FRIED CRUNCHY BATIS. Baati (little doughballs made of wheat flour, ghee and milk) is believed to have originated during the time of Bappa Rawal – the founder of the kingdom of Mewar. Back then, the Rajputs were establishingContinue reading “Rajasthan – Dal Baati Churma”

BHUTTE KA KEES IS A SPICY GRATED SWEETCORN DISH FROM THE LAND OF MAGICAL CHAATS, INDORE. Bhutte ka Kees is a delectable North Indian recipe liked by the people of all age groups. This scrumptious vegetarian recipe is prepared using simple ingredients like grated corn, mustard seeds, cumin seeds, green chillies.   Follow this linkContinue reading “Madhya Pradesh – Bhutte Ka Kees”

APPAM IS A TYPE OF PANCAKE MADE WITH FERMENTED RICE BATTER AND COCONUT MILK. Appam is a type of pancake, originating from the Indian subcontinent, made with fermented rice batter and coconut milk. … It is a common food in Sri Lanka and the Indian states of Kerala and Tamil Nadu where it is eaten mostContinue reading “Kerala – Appam”

JADOH IS RED HILL RICE COOKED WITH PORK PIECES. IT IS A KHASI VERSION OF BIRYANI. Jadoh is basically red rice, cooked with generous amounts of pork meat. … A mix of green chillies, onions, ginger, turmeric, black pepper and bay leaves is made, then pieces of pork are added and fried off, after which theContinue reading “Meghalaya – Jadoh”

KANGSHOI IS A SOUPY STEW OF SEASONAL VEGETABLES, COARSELY CHOPPED ONIONS OR SPRING ONION, DRIED OR FRIED FISH PIECES AND WATER. This dish is very popular in Manipur. It is a vegetable stew. It consists of seasonal vegetables that are boiled and flavoured with sliced onions, cloves, salt, garlic, maroi and a bit of ginger.Continue reading “Manipur – Kangshoi”