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CHAKHWI IS A HEALTHY RECIPE THAT IS A TASTY MIX OF BAMBOO SHOOTS, JACK FRUIT AND PORK. Tripuri cuisine is the type of food served in Tripura (situated in northeast India). The Tripuris are essentially nonvegetarians and hence the main courses are mainly prepared using meat, but with the addition of vegetables. Traditional Tripuri cuisine is known as MuiContinue reading “Tripura – Chakhwi”

KAFULI IS A THICK GRAVY PREPARATION MADE FROM GREEN LEAFY VEGETABLES. KAFULI MADE OF SPINACH LEAVES IS THE MOST COMMON PREPARATION. Kafuli is a thick gravy preparation made from green leafy vegetables from the State of Uttaranchal. Kafuli made of Spinach leaves is the most common preparation. Follow this link for Recipe-https://www.youtube.com/watch?v=dbMWtbrrDfs

XIT CODI MEANING CURRY RICE IS THE DELICIOUSLY TANGY FISH CURRY SERVED WITH STEAMED RICE OR ROTI. Fish curry may refer to: Malabar matthi curry, an Indian dish; Fish head curry, a Singaporean dish where the head of an Ikan Merah is used. Follow this link for Recipe- https://www.youtube.com/watch?v=U-aOjbBSFLQ

BIRYANI- MORE FAMOUSLY THE HYDERABADI VERSION- IS PREPARED IN THE FORM OF KACHAY GOSHT KI BIRYANI AND DUM KI BIRYANI. A Rich and Flavorful Layered Indian DishLong-grained rice (like basmati) flavored with exotic spices, such as saffron, is layered with lamb, chicken, fish, or vegetables, and a thick gravy. The dish is then covered, itsContinue reading “Telangana – Biryani”

POOTHAREKULU LITERALLY MEANS COATED SHEETS OF SUGAR PREPARATION. POOTHAREKULU ARE MADE BY MAKING THIN WRAPPERS PREPARED FROM RICE FLOUR, PURE GHEE AND LOTS OF POWDERED SUGAR. It is a sweet which originated in the town of Atreyapuram in East Godavari district of Andhra Pradesh a long long time back.  Follow this link for Recipe- https://www.youtube.com/watch?v=OyZ_YmoyP6g

DHAM IS A DISH PREPARED BY COOKING RED KIDNEY BEANS (RAJMA), GREEN LENTILS (MOONG DAAL) AND RICE IN CURD. IT IS SERVED TEAMED WITH MASH DAAL, BOOR KI KARI AND SWEET AND SOUR SAUCE MADE FROM TAMARIND AND JAGGERY (GUR). The dishes of Himachali Dham differ from region to region and vary according to theContinue reading “Himachal Pradesh – Dham”

LITTI CHOWKHA IS BAKED FROM WHEAT FLOUR DOUGH THAT IS STUFFED WITH A MIXTURE OF ROASTED GRAM FLOUR, SPICES AND LEMON JUICE, AND SERVED WITH CHOKHA (BAKED AND PULPED VEGETABLES). Litti Chokha is a Bihari delicacy where the Litti is made of whole wheat flour, stuffed with sattu (powder made out of black chana), herbs and spices andContinue reading “Bihar – Litti Chowkha”

KHAR IS A COMPLETELY OFF BEAT DISH PREPARED OUT OF THE UNUSUAL COMBINATION OF RED RICE, BEATEN PULSES AND RAW PAPAYA ALONG WITH TRADITIONAL ASSAMESE SPICES. It is an exotic liquid strained from sun-dried banana skin and cooked with a seasonal vegetable likepapaya(omita), water gourd (pani lau)or mustard greens (lai haak). … Relished as aContinue reading “Assam – Papaya Khar”

VEG PONGAL IS A RICE LENTIL DISH THAT IS OFTEN PREPARED IN SOUTH INDIAN HOMES AS AN OFFERING TO THE GODDESS. BUT IT IS ALSO A COMFORT FOOD THAT IS VERY EASY TO DIGEST. Pongal is a popular rice dish, originating from Tamil Nadu. In Tamil “pongal” ” means to ” boil over ” orContinue reading “Tamil nadu – Pongal”

ROGAN JOSH IS AN AROMATIC LAMB DISH WITH FLAVOURS OF BROWNED ONIONS, VARIOUS SPICES AND YOGHURT. IT IS USUALLY SERVED WITH STEAMED RICE. Rogan josh consists of pieces of lamb or mutton braised with a gravy flavoured with garlic, ginger and aromatic spices (cloves, bay leaves, cardamom, and cinnamon), and in some versions incorporating onions orContinue reading “Kashmir – Rogan Josh”