Western flavours…

GUJARAT BHAAT NA POODLA: INGREDIENTS

• 3 cups cooked rice;mashed
• 1/4 cup whole wheat flour
• 3/4 cup Bengal gram powder
• 1/4 tsp turmeric powder
• 1/4 tsp hing
• 1/4 tsp chilli powder
• 1/3 cup curd
• 1/4 cup chopped coriander
• 1 tsp finely chopped green chilles
• 1/4 tsp sugar
• salt to taste
• 3 1/2 tsp oil for greasing and cooking
• For Serving chunda

METHOD

• Combine all the ingredients along with 1 tsp of oil and ¾ cup of water in a deep bowl and mix well.
• Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil.
• Pour a ladleful of the batter on it and press gently with the help of the back of the spoon and spread to make a 100 mm. (4″) diameter circle.
• Cook on a medium flame till golden brown spots appear on both the sides.
• Repeat the steps 2 to 4 to make 9 more poodlas.
• Serve hot with chunda.

BHATIA KADHI INGREDIENT

• 1 cup toovar dal
• 1/4 cup curd
• 1 tbsp besan
• 2 tbsp oil
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/4 tsp asafotedia
• 1/2 tsp fenugreek seeds
• 1 cup sliced lady finger
• 1/4 cup sliced raddish
• 4 to 6 drumsticks, cut into 50 mm. (2″) pieces
• 3 to 4 kokum, soaked in water
• 4 tbsp jaggey
• salt to taste
• 1/2 cup thickly sliced firm bananas

For The Garnish 2 tbsp finely chopped coriander METHOD:

• Wash the dal, add 5 to 6 cups of water and pressure cook for 2 to 3 whistles.
• Allow the steam to escape before opening the lid.
• Cool slightly, strain and keep the water aside.
• Combine the curds and besan in a bowl and whisk well. Keep aside.
• Heat the oil in a deep pan and add the cumin seeds, mustard seeds, asafoetida and fenugreek seeds.
• When the seeds crackle, add the ladies finger, radish, drumsticks and the strained dal liquid, mix well and cook on a slow flame till all the vegetables are cooked.
• Add the kokum, jaggery, prepared curds-besan mixture and salt, mix well till the mixture becomes smooth, and simmer for 10 to 15 minutes.
• Add the banana, mix well and simmer for another 5 minutes.

•        Garnish with coriander and serve hot with rice and ghee.                                         

 

MAHARASTRA

Pav Bhaji

Ingredients

1 large carrot, cubed
2 potatoes, cubed
1 capsicum, chopped
1 cup cauliflower florets, chop
8-10 chopped French beans
1/4 cup green peas
2 onions, finely chopped
2 green chopped chilies
1 tsp ginger-garlic paste
1/4 tsp turmeric powder
1/2 tsp red chili powder
1 1/2 tbsp Pav Bhaji Masala
3/4 tsp sugar as per taste (optional)
Salt to taste
2 tomatoes, finely chopped
1 tbsp lemon juice
1 tbsp ghee
Fresh coriander leaves for garnish
1 1/2 tbsp oil
16 Pav bread lightly toasted in ghee/butter

How to make Pav Bhaji

Cook potatoes, cauliflower, peas, beans and carrot along with 1 cup of water in a pressure cooker till they turn soft. Drain any left over water and keep the veggies aside. Mash all the cooked vegetables using a masher.
Heat oil in a vessel, add the green chilies and onions and sauté for 4 minutes. Add the ginger-garlic paste and sauté for another 3 minutes. Add capsicum and sauté for 2 minutes.
Add the chili powder, turmeric powder, Pav Bhaji masala, sugar and salt. Mix it all well. Add the tomatoes and cook until they turn soft (for approx 5-6 minutes).
Add mashed vegetables along with a cup of drained vegetable stock and cook on high for a minute. Reduce flame and simmer for 14-15 minutes.
The gravy will begin to thicken. Adjust salt, if required. Turn off heat, add butter and lemon juice and mix well. Garnish with fresh coriander leaves.
Serve hot with toasted Pav/bread and sliced onions.

Badam Halwa

 

Ingredients:
1 Cup Almonds
2-1/2 Cups Sugar
3 Cup Water
2 Cups Ghee
1 Pinch Saffron

Procedure:

Soak almonds in a bowl with boiling water.
Remove the skin of almonds and make fine paste by grinding them in a grinder.
Boil sugar with one cup of water in a pan, till it turns into syrup.
Add almond paste to the boiling syrup and mix it well.
Dilute saffron in a little water and add to the syrup.
Instantly mix one-cup ghee.
As the above mixture turns paste-like, pour the remaining ghee gradually.
A batter like mixture will be formed after sometime. Now remove it from the flame.
Badam Halwa is ready to serve.

Zunka Bhakar

Ingredients

1 cup Besan (Spilt Gram Flour)
3 cups Jowar Flour (Millet Flour)
2 stalks chopped Spring onion greens
3 tbsp Oil
3 chopped Onions
6 chopped Spring onions
1 tsp Mustard seeds
1/2 tsp Turmeric powder
2 tsp Red Chili Powder
3 chopped Fresh coriander leaves
A pinch Asafoetida
Salt to taste

Instructions

Take a frying pan or skillet and roast the besan until it leaves an aroma; remove and keep aside.
Heat oil in a pan and, when it turns hot, add the mustard seeds and let them splutter a little. Add the asafoatida and the onions, sautéing them till they turn a golden brown, add the spring onions too and sauté them too.
Add the besan, salt, the turmeric and the red chili powder and mix them all well. Turn it to medium heat, add two cups of water and let it cook for about five minutes. Add the spring onion greens and cook for another few minutes.
While this is getting done, make pliable dough with the jowar flour and water. Prick the dough into equal parts and roll them into flat pancakes. Cook them on a girdle till done evenly on each side.
Serve with the besan zunka.

MADHYA PRADESH

PILAF WITH PEAS AND CARROTS RECIPE

Ingredients

Basmati rice-2 cup

Ginger chopped-1 1/2″

Garlic cloves chopped-8 large

Vegetable oil-4 tbsp

Whole cloves-4

Black cardamom pod-1 large

Cinnamon stick-1″ piece

Bay leaves-2

Black cumin seeds-1/4 tbsp

Mace-1/8 tbsp

Method

• Wash rice very well. Cover with 5 cups water & soak for 30 minutes.
• Drain thoroughly. Blend together the ginger & garlic with 1 tb water until you have a paste.
• Heat oil in a heavy pot over medium-high heat.
• When very hot, add cloves, cardamom, cinnamon, bay leaves, cumin seeds & mace.
• Stir once & add onion rings. Stir-fry till the onion turns reddish brown.
• Add garlic-ginger paste. Fry for 2 minutes. Put in carrots & peas. Stir & fry for 1 more minute.
• Add drained rice & salt. Lower heat a little & stir-fry rice for 2 to 3 minutes.
• Add 2 1/2 cups water & bring to a boil. Cover tightly & reduce heat to very low.

Cook gently for 25 minutes.

INDORI PURI PALAK KI RECIPE:

INGREDIENTS:

Plain flour-2 cups

Ghee-2 tbsp

Fresh spinach chopped-1 cup

Ginger-1 tbsp

Green chillis-5

Cumin seeds crushed-1/2 tbsp

Coarsely-2 tbsp

Plain yogurt

Salt to taste

Ghee for deep frying

Method

• Wash and boil spinach in very little water.
• Grind ginger into a paste. Blend spinach with its water and mix till smooth.
• Sieve flour with salt. Make well in centre. Add all other ingredients in well except ghee for frying.
• Knead into a slightly stiff but pliable dough. Cover and set aside for 30 minutes.
• Knead again till smooth. Divide into small portions. Roll into 4″ diameter rounds.
• Heat ghee, then add two puris at a time. Puff by pressing gently with back of flat slotted spoon.
• Flip and fry other side.

 

Lavang lata:

 

Ingredients

 

White flour-2 cups

 

Ghee-4 tbsp

 

Sugar-1 cup

 

Water-2 cups

 

Raisins

 

Nutmeg powder to taste

 

Cardamom powder to taste

 

Cloves to taste

 

Dry coconut grated-1 cup

 

Almonds or cashews or pistas chopped-1/2 cup

 

Oil for frying

 

Method

 

• In a saucepan, boil the sugar with the water till you have a two-string sugar syrup. This is called chasni.
• Keep warm on the stove. Make a hard dough with ghee and water.
• Roll the dough in circles.
• Fold the three edges in to make a pocket and fill with a random mix of coconut, raisins and nuts and tiny pinches of nutmeg and cardamom.
• Close the fourth flap and anchor with a clove.
• Deep fry in oil on low flame.

 

Southern flavors…

TAMIL NADU :

SPECIAL INDEGRIENT:

    Rice and legumes play an significant role in Tamil cuisine. Lentils are also consumed extensively, either accompanying rice preparations, or in the form of independent dishes.Vegetables and dairy products are essential accompaniments, and tamarind rather thanamchoor is the favoured souring agent.

RASAM:

There are many different types of rasam based on the ingredients used. But the basic recipe remains the same, the recipe that is given below. The additional ingredient is added to the basic rasam to enhance and change its flavour. Some of the variations of rasam that I am familiar with are :- Poodu (garlic) Rasam, Pineapple rasam, Mango Rasam, Milagu (Pepper) rasam/ Milagu Saaru, Neem leaf rasam, Ginger rasam, Lemon Rasam

INGREDIENTS :  Tamrind – lime sized Tomato – 1 (finely chopped or crushed) Garlic – 3-4 cloves (crushed) Green Chilly – 1 Turmeric powder – 1/4 tsp  Water – 3 cups  Salt – to taste  Oil – 2 tblsp  Mustard seeds – 1/2 tsp Curry leaves – 7 leaves  Asafoetida powder – 1/2 tsp  Coriander leaves (cilantro) – handful (chopped) Rasam Powder ingredients: Black Peppercorns – 3 tsp Cumin seeds – 2 tsp Corriander Seeds – 1/2 tsp Toor Dal – 2 tsp Red Chilly – 2 METHOD :  1.Dry roast and grind everything under ‘rasam powder ingredients’ very coarsely. This is the Rasam powder. 2.  Soak the tamarind in warm water for 5 minutes to get tamarind juice. 3.  Heat little oil in a pan, add the garlic, green chilly and tomatoes. Let the tomatoes cook for while, until they become soft and juicy. 4.  Now add tamarind juice,  turmeric, salt, cilantro and water. 5.  Bring it to a boil then reduce the flame. 6.  Add the rasam powder and asafoetida. Let it simmer for about 5 minutes. Do not let it boil. 7.  In the meanwhile, heat oil in pan, add  mustard seeds and curry leaves. 8.  Once it splutters add it to the rasam. Garnish with some fresh chopped cilantro. Tasty rasam is ready to serve. Plain rice with rasam and paapad is an excellent combination. MEDICINAL VALUE: Detoxifies the system Reduces cholesterol and prevents heart disease Good for common cold and flu SWEET PONGAL: INGREDIENTS : Raw Rice – 1/2 cup heaped Moong Dal(Pasi Paruppu) – 1/8 cup +1 tbsp Jaggery – 3/4 cup Water – 3 cups(for cooking rice) + 1 and 1/4 cup(for jaggery syrup) Ghee – 2 tbsp Cashews – 8 broken Raisins – 1 tbsp Edible camphor – a very tiny pinch (optional) Cardamom powder – a pinch PREPARATION: Dissolve jaggery in water, use hot water to dissolve easily. Then heat it up until for the remaining lumps to get dissolved, let it come to a rolling boil. Switch off and strain to remove impurities.Then add edible camphor(a very tiny pinch not more than that), cardamom, set aside. In a pressure cooker dry roast moong dal till golden brown.Then add rice and give a quick stir. Add 3 cups of water and pressure cook for3-4 whistles until mushy.Mash it well.Then add jaggery syrup. Add the jaggery syrup and cook well in medium flame for 5mins.If it starts getting dry add ghee and keep mixing till you get the pongal consistency.Finally add the ghee fried cashews,raisins and switch off. Serve hot with ghee drizzled. My Notes: I used paagu velam to get the dark brown color. You can use normal jaggery too. Pressure cooking time of rice depends on the variety of rice so adjust accordingly.New rice needs little lesser water whereas old rice requires more. Pongal gets thicker in consistency after cooling down so switch off accordingly. If it get dry, while serving add little ghee and milk. MEDICINAL VALUE: Has indegrients that  helps in the purification of blood, bile preventing rheumatic afflictions and disorders  helps in the treatment of jaundice.  It helps to regulate body temperature and hence is good for asthma patients. It can cure cough, cold, migraine, fatigue and other similar health problems. ANDHRA PRADESH: HYDERABADI BIRIYANI: INDEGRIENTS: 1kg chicken,washed and drained completely 2 large onions,finely sliced 2 tbsps chopped coriander leaves 1 tsp saffron ½ cup luke warm milk Salt to taste 2 tbsps ghee + 5 tbsps oil 8. For marination: ¾ cup thick curd/yogurt 8-10 chillies,make into small slit in them 1 ½ tbsps ginger garlic paste 1 tbsp red chiii powder (adjust) ¼ tbsp turmeric powder ¾ tbsp coriander powder ½ cup chopped coriander leaves ½ cup pudina leaves Juce of 1 lemon 1 ¾ tbsp salt(adjust) Biriyani masala ,make pwdder: 20. 8 cloves 1”cinnamon stick 22. 4 elachi 23. ¾ tbsp shah jeera 24. 12 pepper corns Ingredients to cook rice: 4 cups of basmati rice 6 cloves 3 cardamons 1”cinnamon stick 3 bay leaves 1 marathi mogga PROCEDURE:   Marinate chicken with the ingredients called for ‘marination’ along with biryani masala pwd. Keep aside for 4 hrs or a min of 1 1/2 hrs. While the chicken is marinating, work on the rest of the preparation.   Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, marathimogga, elaichi, oil, salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.  Heat 1 tbsp oil + 1 tbsp ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove and keep aside.   Add the saffron to the luke warm milk and combine well. Keep aside.   Take a wide deep vessel to prepare the biryani. Add 3 tbsps oil, add the marinated chicken and spread out over the vessel. Cook on high for 2 mts. Add a tbsp of oil over the chicken pieces. Reduce flame.   Spread half of the rice over the chicken layer, pour half a tbsp of ghee all over the rice, add half of the caramalized onions and spread over the rice. Next sprinkle a tbsp of coriander leaves and pour about one fourth cup of saffron milk over the rice. Over this layer, spread the remaining rice. Again pour half a tbsp of ghee all over, add remaining caramelized onions and spread over the rice. Finally sprinkle a tbsp of coriander leaves and pour remaining saffron milk over the rice.   Place lid and over the lid place a heavy weight and seal the edges with wheat dough. Cook on high flame for 2 mts. Remove the vessel from the stove and place a iron tawa. Allow to heat. Reduce to low flame and place back the biryani vessel on the iron tawa and cook biryani for 20-25 mts. Turn off heat and do not remove lid for 10 mts. 8.  After 10 mts, remove lid, combine gently and serve hot with raita and curry of your choice. ULAVU CHARU: INDEGRIENTS: 1cup ulavalu (soaked overnight) small lemon sized ball of tamarind, soaked in hot water 3 green chilies slit length wise 10 button onions (peeled) 2 whole dry red chilies 10 curry leaves 1/2 tsp cumin seeds 1 tsp mustard seeds 1 tsp jaggery (optional) 2 tbsp oilFor the Powder:1 tbsp whole coriander seeds 1 tsp cumin seeds 6 garlic cloves Grind coriander seeds, cumin seeds and garlic cloves to a fine powder and keep aside. PROCEDURE: Soak overnight the horsegram (ulavalu) and boil it in 8 cups of water in a fairly large pot.  Boil till the dal is well cooked. Generally ulavalu will not have a mushy appearance as compared to other lentils like tur dal. The liquid has a dark brown chocolate color. Strain the liquid and 1/2 cup of cooked dal. The remaining left over dal can be thrown away. Generally its used by farmers as fodder for their cattle. Take 1/2 cup of cooked ulavalu and one cup of the strained ulavallu water and grind it to a paste. Keep aside the ulavalu paste. Heat 1 tbsp oil in a skillet. Add mustard seeds and let them splutter. Now add cuminsseeds,whole red chillis and curry leaves and fry for few seconds. Now add the shallots and green chillis and fry for 3 minutes. 8. Add the strained ulavalu water and let it boil. Add salt, jaggery and turmeric pwd. Now add the ground pwd, ulavallu paste and tamarind paste and let it cook on low heat for 20- 25 minutes stirring occasionally and till you get a thick soup like consistency. Serve hot with rice and a generous amount of fresh homemade butter or cream. Generally the butter is melted and added to the soup and rice, mixed and eaten. UlavaCharu is a very tasty dish, relished more during winter times as its supposed to give heat to the body. KERALA: ADAPRADAMAM: INDEGRIENTS: Rice ada -1/2 cup Jaggery – 1 1/4 cup Thin coconut milk – 1 1/4 cup Thick coconut milk – 1/2 cup Coconut bits or thin small pieces – 2 tbsp Cashew nuts -2 tbsp or 5-6 Raisins -2-3 tbsp 8. Cardamom powder -1/4 tsp Ghee – 1-2 tbsp +2 tsp PROCEDURE: Bring water to rolling boil, switch off and add the ada. Let it soak for 30 minutes. After 30 minutes, drain the water completely and rinse the ada 2-3 times in cold water. This is done to prevent the ada from sticking to each other. Drain the water completely. Keep it aside for some time. Dissolve jaggery in half cup of water and strain it to remove impurities if any Heat 2 tsp of ghee and fry the cashew nuts, raisins and coconut pieces separately. Remove from pan. In the same pan, heat more ghee and fry the ada in medium or low flame for 4-5 minutes. Now add jaggery water to the ada and cook in medium flame until it thickens. Once it thickens, add the thin coconut milk (1 1/4 cup). Cook on medium flame until it thickens again. Once it thickens, add the thick coconut milk, fried cashew nuts, raisins, cardamom powder and coconut bits. Mix well and switch off the flame. Do not cook after adding the thick coconut milk. 8. Delicious Ada Pradhaman is ready. Serve hot or chilled. ISTHU: INDEGRIENTS: 1. 5 medium Potatoes, chopped chunky 2. 1 medium Onion, chopped chunky 3. 4 green chilies, split lengthwise 4. 1/2 teaspoon ginger chopped fine 5. 1 1/2 cup Water 6. Salt to taste 7. 1 cup Thick coconut milk (first milk) 8. 1 tablespoon Coconut oil 9. 1 teaspoon Mustard 10. 6-7 curry leaves PROCEDURE: To a deep pan add potatoes, Onion, Chili, ginger, water and salt and let cook. Now mash a few potatoes to let the gravy thicken. Now add coconut milk to it and let boil. Turn off the heat. Heat oil in a frying pan. Add mustard and let spluter. Now add curry leaves, give a few strokes and pour it onto Ishtu. KARNATAKA: UDIPI SAMBHAR: INGREDIENTS: Tuvar dal (tuvaram paruppu) – 1/2 cup Fenugreek seeds – 1/2 teaspoon Urad Dal – 1 teaspoon Red chilies – 6 Coriander seeds – 1 1/2 tablespoons Curry leaves – 5 springs Coconut (grated) – 1/4 cup Shallot onions(small red onions called sambar onions in india) – 25-30 (cleaned and peeled) Mustards seeds – 1/2 teaspoon Hing (Asaefoetida) – 1 pinch Green chilies – 2 (slit) Vegetables of choice (brinjals,carrots, french beans, pumpkin, yam) – 2 cups (chopped into big chunks) Tamarind pulp – lemon sized ball of tamarind soaked in 1/3 cup of water. Salt – 1/4 teaspoon (or to taste) Jaggery or brown sugar – 1 1/2 teaspoons Oil – 2 tblsp METHOD: 1. Cook the tuvar dal till tender then mash it nicely. 2. Heat 1 tblsp oil in a heavy bottomed pan and roast the fenugreek seeds till light red, then add 1/2 tsp urad dal and let it saute till they change colour too. 3. Add the red chilli and coriander seeds. 4. Add 3 springs of curry leaves and the grated coconut and roast. 5. They should all turn light brown and aromatic. 6. Cool and grind to a fine paste with a little water. 7. Heat 1 tblsp oil in a pan. Add the mustard seed. 8. When they splutter add 1/2 tsp of urad dal and the hing. Fry for a minute. 9. Add the onions and green chillies and the rest of the curry leaves. 10. Add your choice of vegetables. Fry till you get a nice aroma. 11. Add a little water. Cover and cook till the veggies are done. 12. Extract pulp from the tamarind and add to the vegetables. 13. Add salt to taste and crumbled jaggery (you can use brown sugar also i think) and cook till the raw smell of the tamarind disappears. 14. Add the mashed dal and the ground masala. 15. Mix well and add a little water if required. 16. Simmer for a few mins. 17. Serve with dosas, idlis or rice MAVINAKAYI CHITRANNA : INGREDIENTS: Basmati rice – 1 cup (cooked) Mango – 1 cup (Grated) Mustard seeds – 1 tsp Urad Dal – 1 tsp Channa Dal – 1 tsp Ginger – small amount (chopped) Red chillies – 2 Green Chillies – 2 Curry leaves Cilantro Turmeric powder – a pinch Salt – to taste Oil –  tblsp METHOD: 1.Heat oil in a pan, pop mustard seeds, Urad dal and Channa dal. 2.Add Chopped ginger, Red chillies , Green chillies, Curry leaves and Turmeric powder. 3.Add Grated Mango, Salt and saute well till mango is tender. 4.Add Cooked rice and mix well. 5.Garnish with Cilantro. GOA THALI PEETH: INGREDIENTS: Besan – 1 cup Jowar flour – 1 cup Rice flour – 1 cup Bajra flour – 1/2 cup Wheat flour – 1/2 cup Chilli powder, Corriander powder, Cumin powder, Garam masala powder – 1 tblsp each Turmeric – 1 tsp Grated Jaggery – 2 tblsp Chopped Onion – 1/2 cup Chopped Coriander (Cilantro) – 1/4 cup Garlic – 2 tblsp (finely chopped) Salt – to taste METHOD: 1. Mix all the above ingredients and knead with enough water into a soft dough. 2. Cover and let the dough rest for about 10 minutes. After that make small balls of the dough. 3. Pat each ball with fingers on a wet muslin cloth or a greased plastic cover to roll out the thalipeeth. (You can use a big ziploc cover too. Wet your hands before patting.) 4. In the meantime heat up the tawa. 5. Drop 2-3 drops of oil on the thalipeeth and put it on the hot tawa. Put the rolled out thalipeeth such that the top touches the tawa. 6. Carefully remove the cloth/plastic cover from the thalipeeth. 7. Let it cook well on both sides. 8. Serve hot with dry garlic chutney or yoghurt or raita or fresh coconut and chilly powder. GOAN PRAWN CURRY: INGREDIENTS: 1 cup prawns (shelled and deveined); 5-6 dried red chillies; 2 cups scraped coconut; 1 medium onion, finely sliced; 1 tsp coriander seeds; 1 tsp cumin seeds 7-8 cloves of garlic; ½ inch piece of ginger; ½ tsp turmeric powder; ½ tsp sugar; 2 tbsp tamarind pulp; 2 tbsp cooking oil; salt to taste; 3 cups of warm water for extracting coconut milk. METHOD:  1.      Wash and drain the prawns 2.      rub them with salt and turmeric and keep aside. 3.       Extract thick and thin coconut milk from the scraped coconut. 4.      Grind all the other ingredients except the tamarind pulp adding a little water. 5.       Heat the oil, add the ground spices and prawns and sauté. 6.       Pour in the thin coconut milk and boil for 7-8 minutes. 7.       Add the tamarind pulp, sugar and the thick coconut milk. 8.      Boil for 1 or 2 minutes more. 9.       Adjust the consistency with a little more water and the taste with a little more salt if necessary.

ASSAM

AMITAR KHAR:

   

INDEGRIENTS:

• ·         1 medium sized unripe papaya, halved vertically, sliced, the seeds scooped, and cut into small and thin pieces ( ours yielded about 3 and 3/4 )
• ·         2 green chillies, the stalks removed and slit halfway from the bottom
• ·         3/4 tsp bicarbonate of soda
• ·         salt to taste
• ·         1/2 tsp paas puron
• ·         1 bay leaf
• ·         1 whole red chilli, halved
• ·         2 tblsp + 1 tblsp mustard oil

PROCEDURE:

• ·         Heat the 2 tblsp of mustard oil in a pan and add the paas puron, bay leaf and red chilli halves.
• ·         When the seeds splutter, add the papaya, green chillies, salt  and soda. Stir well, reduce the heat to low,cover and cook for about10-12 minutes or till the papaya slices soften and lose their shape. Keep stirring in between.
• ·         Raise the heat and stir so that the excess water, if any, evaporates.
• ·         Remove from heat and stir in the remaining 1 tblsp of mustard oil.
• ·         Serve hot with some plain rice and dal.

 MASOR THENGA:

INGREDIENTS:

• ·         fresh fish (river fishes preferred) : 500 gm
• ·         ridge gourd : 1 number (cut into small pieces)
• ·         tomato : 5 (medium, chopped)
• ·         salt : according to taste
• ·         mustard oil : for frying the fish
• ·         fenugreek seeds : half a tsp
• ·         turmeric powder : 1 tsp
• ·         lemon juice : 4 tbsp
• ·         add salt and tumeric power to the fishes and deep fry in oil.
• ·         add fenugreek seeds to the remaining oil and and add the chopped potatoes.
• ·         add turmeric powder and let the tomato melt well. add the ridge gourd pieces, add salt and boiling water and cook till done.
• ·         add the lemon juice at last and boil for merely 1 minute.

PROCEDURE:

• ·         Add salt and tumeric power to the fishes and deep fry in oil.
• ·         Add fenugreek seeds to the remaining oil and and add the chopped potatoes.
• ·         Add turmeric powder and let the tomato melt well. Add the ridge gourd pieces, add salt and boiling water and cook till done.
• ·         Add the lemon juice at last and boil for merely 1 minute.

 ORISSA:

FISH ORLY:

         

INGRIDIENTS:

• ·         Fish fillet ½ kg
• ·         Salt and pepper to taste
• ·         Lemon juice of 1
• ·         Garlic 1 tsp
• ·         Oil for frying
• ·         For Batter:
• ·         All purpose flour ½ cup
• ·         Eggs 2
• ·         Salt and pepper to taste
• ·         Water as required
• ·         For Tarter Sauce:
• ·         Mayonnaise 1 cup
• ·         Onion1 small (finely chopped)
• ·         Capsicum 1 small (finely chopped)
• ·         Green olives 2 – 3 (finely chopped)
• ·         Salt and pepper to taste

PROCEDURE:

• ·         For Tartar Sauce: Take a bowl, put all the ingredients in it and mix well.
• ·         Serve cold with fish orly.
• ·         For Fish: Marinate fish fingers in salt and pepper, garlic paste and lemon juice for 15 minutes.
• ·         For Batter: Break eggs in a bowl and beat.
• ·         Add flour, salt and pepper and water.
• ·         Mix well with hand whisk till well combined.
• ·         Now dip the marinated finger fish in batter and deep fry in hot oil till golden.
• ·         Serve hot with tartar sauce.

  CHENNAPODA :

 

INGRIDIENTS:

• ·         panner/chenna-made from 1 litre of milk                                                                            
• ·         castor sugar-1/2cup                                                                                                                                      
• ·     soji 2tsp                                                                                                                                              
• ·         cardamom a small pinch                                                                                                             
• ·        Ghee1tbsp                                                                                                                                       
• ·         raisins and cashew nuts few

 

PROCEDURE:

• ·         Paner/chenna is made from 1 litre of milk.
• ·         It should stand on the sieve for 10 min.
• ·         Roast the raisins and cashewnuts in ghee and keep it aside.
• ·         Then take the chenna in a big bowl and mash it thoroughly.
• ·         Add suji&sugar mix the chenna,suji,sugar well.it will turn very soft ; now add the cardamom poder ,roasted raisins&nuts,mix it again.
• ·         Now to the mixture 1tpspoon of ghee is added & sprinkle 1tpspoon of sugar on the tin.Hold the tin slightly above stove for few minutes to melt the sugar ;spread the melted sugar.
• ·         Transfer the mixture over the caramelized sugar.
• ·         Now the chenna mixture is baked for 30 min in an oven and it is served after cooling.

 WEST BENGAL:

HILSA FISH:

 

INGREDIENTS:

• ·         500g hilsa fish
• ·         65g tamarind
• ·         100g onions, chopped
• ·         6 green chillies
• ·         5 red chillies
• ·         2 tsp coriander seeds
• ·         2 tsp cumin seeds
• ·         2 tsp khus khus seeds
• ·         2 small bunches of cilantro
• ·         5 cloves garlic
• ·         100g oil
• ·         Salt to taste

PROCEDURE:

• ·         The whole fish is taken & washed.
• ·         After removing the head ,cut into 8-10 pieces.
• ·         Remove the scales; select 8 pieces.
• ·         Rub 1tpspoon of turmeric powder and 1tpspoon of salt over the pieces.
• ·         Grind the mustard seeds,5 greeen chillies amd 1tpspoon of salt in an electric grinder to finite paste.
• ·         Mix red chilli powder and turmeric powder with 3tpspoon of water.
• ·         Heat mustard oil in a pan.
• ·         Add kalonji and 4 greren chillies and red chilli powder and turmeric powder and fry for 5 minutes.
• ·         Add the fish pieces one by one.
• ·         Add the mustard paste diluted with water; and pour 1 cup of water and boli for 5-10 minutes.
• ·         Continue frying carefully turning the pieced till gravy becomes little dry.

 

 TRIPURA:

MUYA (BAMBOO SHOOT) AWANDRU:

INGRIDIENTS:

• ·         Bamboo shoot: 750 gm.
• ·         Rice flour : 50 gm.
• ·         Berma : 4 big piece
• ·         Green chili paste: 3 tea spoon full
• ·         Garlic : 10 flakes
• ·         Banta: 15 leaves

Preparation

• ·         Peel of the bamboo shoots, cut into 3-4 cm. pieces of the tender part of the bamboo shoots. Make paste of the green chili, in a pestle. Washed the berma in a running water thoroughly. Peel of the garlic flakes and crush in a pestle. Prepare liquid paste of rice flour with water.

             Procedure:

• ·          In a pan take 1.5 L of water and boil for 5 minutes.
• ·          Add the green chili paste and boil for 3 minutes.
• ·          Put the ‘berma’ and salt to taste and boil for 7 minutes.
• ·          Now add the washed and cut bamboo shoots in it, then cook for 30 minutes.
• ·          Make the liquid paste of the rice flour with water in a small bowl. Simmer the flame,mix the paste gradually in the curry and stir simultaneously. Cook it for another 5 minutes.Crush the garlic flakes, add it to the boiling bamboo shoot and cover the pan with lid.
• ·          Remove pan from heat. Transfer to a bowl. Garnish with banta leaves (a kind of leaf like tulsi). Serve hot with rice.

KOSOI (BEANS) BWTWI:

Ingridients:

• ·         Beans: ½ kg..
• ·         Green Chili: 10 no.
• ·         Berma:4 no.
• ·         Onion:2 medium size
• ·         Garlic:10 flakes.
• ·         Turmeric powder:2 Tea spoon full.
• ·         Salt to taste

Preparation:

• ·         Clean the beans, remove the fibers from the margin of bean, cut into 3-4 cm. pieces.
  Divide the green chili longitudinally. Cut the onions horizontally so that he Onionforms the ring. Peal off the garlic and crush it in a pestle.

Procedure:

• ·          Take 1.5 L plain water in a big pan, boil the water for five minutes.
  Flame: medium heat.
• ·          add two spoon of turmeric powder, and 4 no of berma. Allow to boil for 5 minutes.
• ·         Add the splitted green chili and cook for another 5 minutes.
• ·         Then add the beans slowly in the boiling broth, cook for 20 minutes.
• ·          Bring down to simmer, add the crushed garlic and cover with lid, keep it for 3 minutes.
• ·         Remove from fire, transfer to a serving bowl, garnish with Khundrupui (a traditional Tripuri spices) leaves, (a traditional Tripuri spices). Serve hot with rice.

 MIZORAM

 PAANCH PHORAN TAARKARI (MIXED VEGETABLES CURRY)

INGREDIENTS:

• ·         150 gm pumpkin (washed and diced)
• ·         2 potatoes (washed and diced)
• ·         1 large brinjal (washed and diced)
• ·         2 bay leaves
• ·         2-3 dried red chillies
• ·         2 green chillies (chopped)
• ·         1/2 teaspoon fenugreek seeds
• ·         1/2 teaspoon aniseeds
• ·         1/2 teaspoon mustard seeds
• ·         1/2 teaspoon cumin seeds
• ·         1 teaspoon turmeric power
• ·         1 tablespoon milk
• ·         2 tablespoon mustard oil
• ·         1/2 teaspoon sugar  
• ·         salt to taste

PREPARATION:

• ·         Heat the oil in a pan and sauté all the spices (bay leaf, all seeds base spices).
• ·         Stir-fry the spices, add the cut vegetables and mix well.
• ·         Add the green chilies, sugar, salt, turmeric and mix thoroughly.
• ·         Pour enough water and add milk to cook the vegetables.
• ·         Simmer till vegetables are tender and the gravy becomes thick.
• ·         Serve hot with pooris  or rice.

 THUKPA (NOODLES SOUP)

INGREDIENTS:

• ·         250 gm minced Meat (beef/pork/mutton/chicken)
• ·         300 gm Egg noodles
• ·         2 large Onion(finely chopped)
• ·         1 tablespoon chopped onion leaves
• ·         3-4 clovesgarlic (chopped)
• ·         4-5 green chillies (sliced)
• ·         3-4 tablespoon cooking oil
• ·         Salt  to taste
• ·         For soup: About 3 liters of clear bone soup – beef/ pork/ mutton / chicken stock (any one)

PREPARATION:

• ·         Heat the oil in a pan, fry chopped onions with garlic and green chilies.
• ·         Add minced meat, fry for 10 min. add salt to taste, then keep aside after cooking.
• ·         Boil 4 liter of water and drop noodles, boil for 2 min, stirring occasionally.
• ·         Drain the noodles through a large sieve and run cold water over them to inhibit them from sticking.
• ·         Squeeze the water from the noodles and transfer to a serving bowl.
• ·         Pour hot clear bone soup in the bowl with noodles.
• ·         Put fried meat-Onionmixture and finely chopped green Onionleaves on top of it.
• ·         Hot Thukpa is ready to serve.

SIKKIM

LAKSA STOCK (A TYPE OF FISH PREPARATION)

INGREDIENTS:

• ·         600 gm Flaked (ikan kembong) (grilled macrele fish)
• ·         1 cup of tamarind pulp
• ·         3-4 stalks Daun kesum (polygonum) (A type of herb)
• ·         Salt  to taste
• ·         Sugar  to taste
• ·         4 liters of water
• ·         For garnishing (shredded cucumber , lettuce,  pineapple, big Onionslices and green chillie)
• ·         Few mint leaves

Spice Paste:

• ·         30 fresh shallots
• ·         1 teaspoon belacan granules (prawn paste)
• ·         2 stalks Lemon grass
• ·         10 dried chillies
• ·         10 fresh chillies
• ·         1.5 cm Lengkuas or ginger (a type of herb, like ginger)
• ·         0.5 cm piece fresh turmeric

PREPARATION:

• ·         Mix water with tamarind pulp and strain.
• ·         Bring tamarind water to boil.
• ·         Put in spices paste and daun kesom.
• ·         Add salt and sugar to taste and simmer for 20 min.
• ·         Put in flaked fish, stir well and remove from fire.
• ·         Add a few mint leaves and sprinkle some finely chopped ginger and add a tablespoon of shrimp paste (har koe).
• ·         Serve the stock with laksa noodles and garnish with shredded cucumber, lettuce, pineapple, big onions and chilies.

 KOAT PITHA (A TYPE OF BANANA CAKE)

INGREDIENTS:

• ·         6 Ripe bananas  (mashed)
• ·         1 cup of rice flour 
• ·         1 cup of grated jaggery
• ·         250 gm cooking oil (for deep frying)

PREPARATION:

• ·         In a big bowl, take six pieces of ripe mashed bananas and mix it with jaggery.
• ·         Fold rice flour slowly into the banana jaggery mixture.
• ·         Heat the oil in a pan and then drop the batter with help of a spoon in the hot oil, on medium heat.
• ·         When the cakes have golden brown, place them on paper napkin.
• ·         This sweet dish is ready to serve.

 NAGALAND:

SPECIAL INDEGRIENTS:

The Naga cuisine, of the Naga people, features meats and fish, which are often smoked, dried or fermented .he ginger used in the Naga cuisine is spicy, aromatic and is different from the common ginger.

• anishii – fermented yam leaves
• axone- fermented soya
• fermented bamboo and fish

MISO SOUP

INDEGRIENTS:

• 1 Garlic Clove, peeled and thinly sliced
• 2.5 cm piece of fresh root ginger, peeled and finely sliced
• 1 packet instant miso soup
• 100g skinless boned white fish, cut into chucks (can be substituted with tofu)
• 8 Snow pea
• 1 red pepper, deseeded and chopped
• 1 Chinese Cabbage, finely sliced
• 2 spring onions, trimmed and sliced
• 1 handfull beansprouts
• 1 handfull fresh garden peas

PREPARATION:

• Bring 500ml water to the boil in a medium sauce pan. Add the garlic, ginger and miso. Add the garlic, ginger and miso. Boil for 1 minute and then add the fish, Snow pea and red pepper. Bring back to the boil and skim any foam that accumulated. Cook for 2 minutes
•  Add the Chinese Cabbage and spring onions and cook for a further minute
•  Divide betweens bowls, add beanspouts and peas

VOKSA GOTUAI:

INGREDIENTS :

• Voksa / pork
• Gotuai hou / bamboo shoot (dry)
• chilli powder
• salt 
• garlic
• ginger
• onions
• tomato

PREPARATION:

• soaked bamboo shoot mimimum 20 mins then boil and drain, keep aside.
• put pork in a thick bottom pot, and heat till it turns brown and oil come out from it
•  put the heat to medium low, add ginger, garlic, onions , tomato, stir well and cover, after about 10 mins
• add salt and chili powder, and dry bamboo shoot mix well, cover, and continue cooking in medium low heat… stirring in between, when the meat becomes tender
• add little water for the gravy, put back heat to high, bring it to a boil and then lower the heat
•  let it cook for about 10 min. (adjust water,salt, chili to your taste)
• serve hot with rice

ARUNACHAL PRADESH/MEGHALAYA

FISH STEW:

INDEGRIENTS:

• Assam skin and juice
• garlic chilli paste (mine’s homemade, consist of shallots, chilli padi, garlic, serai and bua belamning – a sour fruit green in colour)
• salted leafy vegetables
• dried chilli
• fish
• sugar
• salt

PREPARATION:

• Heat oil in pan and fry garlic till fragrant and golden brown.
• Add salted vege and fry for a while till tender. Add assam skin, dried
• Chilli, assam juice and stir fry for a while.
• Add fish in and cook till done.
• Add salt and sugar to taste.

MISA MACH POORA:

INDEGRIENTS:

•  3 cups Uncooked shrimps, shelled and de-veined
• 1 large Onion, cut into small pieces
• 2 tsp Lime juice
• 1 tsp Ground coriander
• 12 Peppercorns
• 1 Tbsp Mustard oil
• 1 tsp Turmeric powder
• Salt to taste

PREPARATION:

•  Rub salt and turmeric powder on the shelled shrimps and Keep aside.
• In half cup of water in a medium-size pan add the coriander and peppercorns and bring the water to the boil.
• Add the shrimps and cook for exactly 2 minutes. Drain the water and add the oil.
• Turn the shrimps into a shallow flame-proof dish or a greased banana leaf.
• Spread the shrimps over the surface, grill or roast upon open charcoal fire in wrapped banana leaves.
• Before serving pour the lemon juice on top of the shrimps.
• Serve hot with steamed rice.

BIHAR:

SUBZI JHINGNI:

INDEGRIENTS:

• Chana 1.5 cup
• Jhingni peeled 1 kg
• Khaane wala soda 2 pinch
• Jeera 1/2 tbsp
• Teipatta 2 no
• Dried red chilly 2 no
• Powdered masala
• Haldi powder 1 tsp
• Dhania powder
• Jeera powder 1/2 tsp
• Red chilly powder 1 tsp
• Salt to taste

 METHOD:

• Pressure cook the chana with khaane wala soda and 1 tsp salt in 1.5 litre water for 5 minutes ( suit to your pressure cooker timings) or till the chana gets a little tender but its shape is intact. It must not get so tender that it breaks. Drain out the chana.
• Heat the 4 tbsp oil in the karaahi, and put jeera, tejpatta into it.
• When the jeera begins to splutter, add onion and saute for sometime over medium flame till onion gets transparent and pinkish.
• Add all the powdered masalas. Saute for 2 minutes. Add the jhingni, chana, and salt.
• Saute everything for 5 minutes then cook it covered on low flame till Jhingni gets tender.
• Put off the flame and serve the subzi with chapaatis or rice-daal-papad-desi ghee.

 MITHA KHAJA:

INDEGRIENTS:

Maida Jaggery Water Cardamom powder Ghee
METHOD: Heat the water and jaggery till all of it dissolves in the water. Strain and cool a bit. Mix the cardamom powder and ghee in the flour. Knead the flour with the jaggery water. The dough should be stiff but pliable. Break into approx. 20 parts. Knead each with palm and roll into 4″ rounds. Make many tiny slits with knife or fork on each on both sides. Keep them aside on a clean cloth for an hour or so to dry a bit. Deep fry in hot ghee on low flame till light golden in colour. Drain and cool for a while. The khajas will become crisper and harder as they cool. Store in airtight container after cooling completely.

 CHATTISGARH

• RED AUNT CHUTNEY

• INGREDIENTS:
  • Red Currants – 1 basket ( 500 gms)
  • Water – Enough to soak the berries
  • Sugar – 1 cup
  • Chilli Powder – 1 1/2 tsp
  • Salt

  PROCEDURE:        

  • Rinse the red currants, remove the stem and throw them into a pot with water. They will cook fast with each currant popping and creating a sauce.
  •  At this stage, if you have colander please pass the sauce through it and remove the seeds from them.
    ( Most people might find it irritating especially, if it gets stuck to teeth. I did not because, I did not have one for use at the kitchen.
  •  Add the filtered sauce back into the pot, add sugar, chilli powder and salt. Allow it to cook, until they start to thicken.
  •  Close the pot with a lid and allow it to cook on low for a few minutes to allow the chilli powder to cook and for the sauce to thicken.
  •  Check to see if you like the taste and then add salt, sugar and chilli powder. Cool and store in a bottle and place it in the fridge.

     KUSLI

•    INGREDIENTS:
  • 1 cup – white flour
  • 2 tbsp – ghee
  • 1 cup – sooji (semolina)
  • 1 cup – badam (almonds), ground
  • 1 cup – powdered sugar
  • 1 cup – khismish (raisins)
  • 3 tbsp – dried ecoconut, grated
  • 1 tsp – cardamom powder
  • 3 to 4 tbsp – ghee

  METHOD:

  • Make a stiff-ish dough from the flour, ghee and water.
  • Roll out small circles.
  • Separately fry the sooji in the ghee.
  • Add the raisins, badam and cardamom powder. Allow it to cool.
  • Place a small quantity of the stuffing — about 3 tsp. — in the centre of each circle.
  • Fold in half and edge with a fork.
  • Deep fry on medium heat till pink not red.

 

 

 

JAMMU Kashmir

The first cuisine in this part of the world to get enthralled by saffron was the Kashmiri cuisine which is renowned for its subtle, refined flavours. What is not so well known is that the Kashmiri cuisine reflects many influences – Persian, Central Asian, Afghan and Punjabi!

Though the valley is locked with mountains and accessed by high passes, invaders have had a field day helping themselves to Kashmir, a feast beyond compare.

In time, Kashmiri cuisine has passed the benefits down, introducing the queen of spices to Mughal (particularly the avadhi cuisine of Lucknow), Punjabi, Rajasthani and other North Indian cuisines.

Kashmir Kehwa (Kehva) Herb Tea:

Ingredients:

• 4 teaspoons kashmiri green tea
• 4 pinches saffron
• 2 cardamoms, slightly crushed (elaichi)
• 8 blanched almonds, chopped (badam)
• 1 cinnamon stick (dalchini)
• 2 cloves (laung)
• 2 tablespoons sugar or honey

Directions:

• Boil 3 cups of water along with cinnamon, cardamom and cloves and pour over the tea. Leave to infuse over a very low flame for 10 minutes.
• Meanwhile, dissolve saffron in a little water by rubbing it gently.
• Strain the tea and add the saffron liquid together with almonds.
• Sweeten if you like and serve hot.

• Wazwan chicken

INGREDIANTS 4 chicken breasts saffron strands 1 tbsp of ghee ½ tsp of coriander 2 bay leaves 1 inch cinnamon stick 1 1/2 tbsp of sultanas 2 cups of yoghurt 2 tbsp of sliced almonds, toasted Salt and pepper 2 finely chopped onions

Method Soak saffron in a cup of hot water and allow twenty minutes for the flavour and colour to infuse. Season the chicken with salt and pepper. Heat the oil in a pan, add the chicken pieces and brown on both sides and remove. Add the chopped onion to the oil and fry until soft. Reduce the heat to medium and add the coriander, bay leaf, cinnamon, sultanas. Cook for a minute and stir once. Add the saffron water all at once. Return the chicken to the pan. Cover and simmer gently for 15-20 minutes. Gently stir the yoghurt into the sauce and cook it for further 5 minutes. Discard the cinnamon and bay leaf. Serve with pilau rice, garnished with toasted almonds.

 Zafrani Pulao

Ingredients:

• 1 cup basmati rice
• 2 1/2 c water
• 2 c sugar
• 1 1/2 c milk
• 2-3 tb cashews, cut and roasted in ghee
• 4-5 whole cardomoms
• 3 cloves
• 1 pc cinnamon, broken
• 2 tb almonds, blanched and cut
• 1/2 ts saffron strands, soaked in ¼ cup hot milk
• 21/2 tb ghee.

Procedure:

• Start by washing and soaking rice for 10 minutes.
• Heat ghee in a deep heavy dish and into it add cardomoms, cloves and cinnamon and let it splutter.
• Now you should put in the soaked and drained rice and mix well.
• Add water and cook covered till rice is half done.
• Add in the milk now and cook some more.
• To this add the soaked saffron and mix nicely.
• Now you can mix in sugar and dry fruits.
• Cover the pan now and cook till rice is done nicely but remember that each grain of rice should be separate and not mashed.
• Garnish with freshly cut dry fruits and serve hot.PunjabOne of the main features of Punjabi cuisine is its diverse range of dishes. Within the Punjab region, there are different preferences. People in the area of Lahore and Amritsar prefer stuffed parathas and dairy products. In fact, the area is well known for quality of its milk products. There are certain dishes which are exclusive to Punjab, such as sarson da saag and makki di roti. The main masala in a Punjabi dish consists of onion, garlic and ginger. Tandoori food is a Punjabi specialty especially for non-vegetarian dishes.

  CHANNA MASALA:

  

  Ingredients:

  • Kabuli Channas/Garbanzo Beans – 2 c
  • Water – 8 cups
  • Tea bags – 2
  • Black Cardamom – 1
  • Bay Leaf – 1
  • Cinnamon Stick – 1″ pc
  • Salt – to taste
  • Oil – 1.5 tbsp
  • Hing/Asafoetida – 1/8 tsp
  • Crushed Tomatoes – 14.5 oz can/400 gms
  • Channa/Chole Masala – 1 tbsp
  • Anardana – 1/2 tsp
  • Red Chili Powder – 1/2 tsp
  • Chaat Masala – 1/2 tsp
  • Amchur/Dry Mango Powder – 1/2 tsp
  • Onions & Green Chilles – for garnishing.

  Method:

  •  Soak the Channas overnight.
  • Transfer the Channas and the Water it has been soaking in into the pressure cooker.
  •  Add in Cinnamon Stick, Bay Leaf, Black Cardamom, Teabags & Salt.
  •  Close pressure cooker and allow it to whistle thrice, lower heat and cook for another 20 min.
  •  Once done, allow the pressure to go down and then open.
  •  Seperate the water and the Channas, do not discard the water.
  •  In a pan, heat Oil on medium heat. Once hot, add in the Asafoetida and right after that add in the
  •  Crushed Tomatoes.
  •  Cook till the Tomatoes seperate from the Oil.
  •  Add in the Channa Masala, Chaat Masala, Red Chilli Powder, Dry Mango Powder & Anardana Powder.
  •  Mix well.
  •  Add in the Channas/Chole and mix again.
  •  Add in the Water that had been set aside, little at a time.
  • Mix occasionaly and cover and allow the channas to cook.
  •  Repeat the process till the water is all consumed and the consistency of the gravy looks goo
  •  Garnish with Onions and Green Chillies.
  •  Serve hot with Puris, Bhaturas, Bread, Chapati, Parathas or Naan.

  Tips:

  • Serve the Channa Masala with tikkis or Samosas.
    • If the dish is too sour, add a tsp of sugar to balance out the flavor.

   Chana Dal Makhani

  

  Ingredients:

  • chana daal – 1 cup(200 g)
  • makhaana – 1 cup
  • vegetable oil – 8 tbsp
  • jeera – 1/2 tsp
  • tejpatta(bay leaves) – 2
  • Garam Masala:
  • cloves – 4
  • green cardamoms – 2
  • cinnamon – 1″ thin strip
  • onion – 1 medium size(finely chopped)
  • ginger garlic paste – 1 heaped tbsp
  • tomato – 1 medium(chopped)
  • Powdered Masala:haldi powder – 1/2 tsp
  • red chilly powder – 1 tsp
  • garam masala powder – 1 tsp
  • dhania patta – a bunch(chopped finely)
  • sugar – 1/2 tsp
  • desi ghee- 2 tbsp
  • salt to taste

  Method

  • Boil the daal with salt and haldi powder in 750 ml water, pressure cooking on medium flame 8 minutes after it whistles is a good measure of time.
  • Dal should become tender but not so much that it breaks after boiling.
  • The dal structure must remain intact.
  • Heat 2 tbsp desi ghee in a karahi or thick frying pan.
  • Fry the makhana in it on low flame till it starts turning pink. Turn off the flame.
  • Transfer the fried makhana to a dry vessel.
  • Heat the oil in the karahi. Put jeera, tejpatta, garam masala to it.
  • When the jeera begins to splutter, add chopped onion.
  • Saute for 4 minutes on medium heat or till onion turns transparent and pinkish.
  • Mix the ginger garlic paste with a little water and strain out the juice of the paste completely.
  • This is done so that the dal consistency remains smooth.
  • Add the ginger garlic juice to the onion being fried in the karahi.
  • Sauté for 2 minutes. Add the chopped tomatoes, powdered masalas, sugar and half tsp salt.
  • Saute for 3 minutes.
  • Put the chopped dhania patta, and the boiled daal. Stir and boil the whole thing for a minute.
  • Add the leftover desi ghee and put off the flame. Add fried makhana and stir.
  • Serve with pulao/plain rice along with aloo ki bhunjia and papad.

Himachal Pradesh

Chamba-Style Fried Fish

Coated and doused with a range of flavours, fish is deep fried crisp and golden.

• Ingredients
• 2 small fresh water fish like trout or carp1 inch of ginger3 cloves of garlic
• 1 small bunch coriander leaves
• Juice of 1 lime
• Refined oil to deep fry
• 1/2 tsp turmeric powder
• 1 tsp red chilly powder
• 1 – 2 Tbsp chickpea flour
• Salt to taste

Method:

• Gut and clean the fish leaving them whole, cut the fish halfway through the fish to the central bone, keep aside.
  • Make a paste of the turmeric, red chilly powder and salt with a little refined oil; rub it into the fish thoroughly.
  • In a mortar and pestle, crush ginger, garlic, salt and coriander leaves into a fine paste. Rub this paste into the fish to coat them well.
  • Put the besan or chickpea flour in a plate and spread evenly, add the fish one at a time, pressing down gently, making sure the fish is well coated in the besan on both sides.
  • Shake of the excess flour gently; repeat the coating process with the second fish. Cover and keep in the fridge for 10 to 15 minutes to allow the coating to set.
  • Heat up the oil in a wok until really hot but not smoking. Add the fish one at a time and deep fry on a high flame till golden brown and crisp on the outside and cooked through on the inside.
  • To check for doneness, pull the flesh away from the bone gently, if it flakes easily, the fish is done.
  • Serve hot with a tomato, cucumber and onion salad and a few wedges of lime.

Pahadi Chicken

Chicken leisurely stir fried with a paste of mint leaves, coriander, garlic and ginger. This pahadi chicken recipe is full of flavor.

• 1 chicken-cut into pieces1 cup mint leaves-broken1 cup coriander-broken
• 1 Tbsp green chillies-chopped or to taste
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1 1/2 tsp salt or to taste
• 1 tsp powdered black pepper
• 1 tsp garam masala
• 2 Tbsp oil
• 1 tsp cumin seeds

Method

• Grind the mint, coriander leaves, garlic and ginger together
• Prick the chicken pieces with a fork.
• Add the ground paste and leave to marinate for 3-4 hours or more.
• Heat the oil and add the cumin seeds.
• When they splutter add the chicken along with the marinade and stir fry over high heat.
• When the chicken looks opaque, lower the heat and cook uncovered, stirring off and on, till cooked through and fat separates. Serve hot.

UTTAR PRADESH

Uttar Pradesh has been greatly influenced by Mughal cooking techniques. The Awadhi cuisine of Uttar Pradesh bears similarities to those of Kashmir and Punjab, and the state is famous for its Nawabi foods(of Lucknow and environs) and use of mutton, paneer, and rich spices including cardamom and saffron. Its most famous dishes include kebabs, Dum Biryani, and various Mutton recipes. The Chaat, samosa and pakora, among the most popular snacks in all of India, are also originally from Uttar Pradesh. Awadhi is a type of West-Central Uttar Pradeshi cuisine found in the state’s Awadh Region.

URAD DAL PURI (KACHORI)

Ingredients:

• 1/4 cup urad dal
• 1 cup whole wheat flour (roti atta)
• 1 tablespoon fennel seed powder (Saunf)
• 1 tablespoon coriander powder (dhania)
• 1/8 teaspoon asafetida (hing)
• 1/4 teaspoon dry ginger powder (sonth)
• 1/2 teaspoon red chili flakes adjust to taste
• 1/2 teaspoon salt
• 2 tablespoon oil
• Oil to fry

Method

• Wash and soak urad dal for 4 hours or more. Drain the water, blend dal coarsely into thick paste, using as little water as possible.
• In a bowl mix all the spices to flour, and mix it well.
• Add the dal paste (pithi) to the flour and make soft dough using lukewarm water as needed. Dough will be little sticky, grease your palm and put about 1 teaspoon of oil over the dough and knead the dough for about 1 minute. Cover the dough with damp cloth and let it sit for half an hour or more.
• Oil your palm and knead the dough again and divide into 8 equal parts, oil the palm again and roll them into smooth balls. Set aside for about 5 minutes.Oil the rolling pin and rolling surface. Roll the
•  ball light handed in to about 6-inch circles.
• You can roll 2-3 puris before you start frying, but do not roll all the puries at once or they will begin to dry and not puff.
• Heat the oil in a frying pan over medium high heat; frying pan should have at least 1 inch of oil. To check if oil is hot enough place a small piece of dough in oil and dough should float to the top right away.
• Place the puri in the frying pan and press it with a skimmer, puri should puff.
• Turn puri over. Puri should be light golden brown from both sides. Take the puri out and place it on paper towels to absorb the excess oil.
• They are at their best when served hot and crisp.
• Store in a covered container after they cool to room temperature.

This is made for all special occasions at my home accompanied with spicy Squash sabji, raita and Methi Chutney.

Bhindi ka Salan

Ingredients:

• 3 onions
• Oil
• 10- 15 bhindi
• 5 tsp ginger-garlic paste
• 1 cup yogurt1 tsp
• yellow chilli powder
• 1/2 tsp coriander seed powder
• A pinch of turmeric
• 1 tsp cumin powder
• 1/2 tsp cardamom powder
• A small pinch of maize powder
• 1/2 tsp black cardamom powder
• 1/4 tsp saunf powder
• 1/2 cup water
• Slice the onions into big pieces and boil in salted water. Upon boiling, onions get a slightly darker color.
• Strain the water to blend it into a fine paste by adding a little bit of water.
• Keep the glossy onion paste aside.
• Heat the oil in a pan. (enough to fry the bhindis)
• While the oil heats up, slice the bhindi across the centre. Make sure the cut is not deep.
• Add the bhindi pieces in the heated oil.
• After the pieces are fried and crispy, separate them from the oil.
• In another pan, add some ginger-garlic paste. When the paste turns brown, add the boiled onion paste.
• While the paste is simmering on the stove, prepare a yogurt paste by adding condiments.
• For the yogurt paste, add a tsp of yellow chilli powder, a tsp and half of coriander seed powder, a little bit of turmeric and a full tsp of cumin powder.
• Whisk the yogurt with all the spices and add it to the paste.
• Be cautious with adding salt as the onions were earlier boiled in salt water.
• Mix the paste thoroughly.
• After the paste is roasted, add one cup of water.
• Also add half a tsp of cardamom powder, a small pinch of maize powder, a half tsp of black cardamom powder and 1/4th tsp of saunf powder.
• Add the fried bhindi to the mixture. Cover the pan and leave it to simmer on low heat.

RAJASTHAN:

SPECIAL INDEGRIENT:

Dried lentils and beans obtained from native plants like sangria are used extensively in the preparation of Rajasthani dishes. Gram flour is the major ingredient in the making of a couple of delicacies

ALOO MANGODI RECIPE

INGREDIENTS:

• 200 gms mangodi
• 2- 3 red chillies whole
• 2 tblsp bengal gram flour (besan)
• 1/2 tsp cumin seeds
• 1/2 cup yogurt
• 1 tblsp oil
• 200 gms potatoes200 gms.
• 1 tblsp red chilli powder
• 1 tblsp ginger paste
• salt to taste 
• 2 tblsp coriander powder
• 1 tsp garam masala powder
• 1 tblsp coriander seeds
• 2 tblsp tomato puree
• 100 gms coriander leaves
• 1 tsp turmeric powder
• 1 bay leaf

PREPARATION:

• Cream curd, mix in besan and salt, red chilli powder, coriander powder and turmeric powder to it.
• Peel, wash and cut potatoes into 1 centimeter cubes.
• Keep aside in water.
• Dry roast mangodi on hot tawa until crunchy and slightly browned.
• Heat up oil, mix in brown bay leaf, cumin seeds, coriander seeds, whole red chillies and salt and cook.
• Mix in potatoes and stir fry stirring constantly until golden brown.
• Mix in ginger paste, mangodi, tomato puree and yogurt mixture, mix in 1 cup of water and mix well.
• Mix in garam masala powder and cut coriander leaves.
• Stir fry for a further few minutes and serve hot

MEDICINAL VALUE:

• helps to lower blood sugar levels and thus helps in maintaining proper blood content levels in the body. This is a great boon for people suffering from Diabetes
• helpful in treating colon and breast cancer due to the presence of thymoquinone , dithymoquinone, thymohydroquinone and thymol which are anti-carcinogenic agents.

AADI BAATI (DUMPLINGS) :

INGREDIENTS (SERVES: 4) :

• 300 gm: Wheat flour
• 100 gm: Semolina
• Ghee (as per requirement)
• 1 teaspoon: Salt
• 1/2 litre: Water

METHOD :

• Mix salt, 6 tbsp. ghee, flour and semolina and knead into stiff dough with a little water. Cover with a wet cloth and set aside for half an hour.
• Break the dough into about 10 pieces. Flatten the dough and press the centre with your thumb.
• Place the baati in half litre of boiling water for 10 minutes and lift out onto paper towels.
• Roast the baati in an oven (grill) until golden brown.
• Dip each baati in hot ghee and serve with dal, churma, gatta curry and garlic chutney for a real Rajasthani feast.

MEDICINAL VALUE:

• helps Fighting Infection,
•  Lowering Blood Pressure
•  natural alternatives, to use for Diabetes
•  Hypertension

UTTARKHAND :

SPECIAL INDEGRIENTS:

Food items like ‘bhatt’ a type of soybean, ‘kulath’ or rust brown gahat, ‘badis’ or humongous spheres of dried urad dal and ‘mangodi’ prepared in an identical fashion using moong dal instead are local favorites that aid the occupants to combat the spine-chilling winters.

STUFFED GAHAT (KULATH) CHAPPATIES:

Dal prepared from Gahat, tempered with Gandharein (Angelica Glabris), Asafoetida Brief: – Delicious and nutritious Chappaties with Gahat Stuffed.

INGREDIENTS USED:

• Wheat flour – 1 Kg 
• Mandua flour – 300 gms 
• Ajwain – 1 gm 
• Gahat – 150 gms 

METHOD OF PREPARING IT:

• Boil overnight soaked dal and make a paste of it ina mixer 
• Mix wheat and Mandua flour well and knead with water. (Keep the dough aside) 
• Mix Ajwain and salt in dal paste 
• Take Mandua and Wheat flour dough and stuff with dal paste 
• Roll into chappati and cook from both side on tawa 
• Ensure that the chappati are cooked well

MEDICINAL VALUE: 

• It is used in the treatment of fevers, biliousness and hepatitis.
• The leaf juice has been given to women in childbirth
• it is a folk remedy for treating leprosy, liver disease, measles, pleurisy, Pneumonia, and small pox.

CHAINSOO :
Chainsoo is prepared by using black gram daal. Normally due to the high protein content in this daal it is difficult to digest. However it is said that the bad effect gets nullified by roasting.
Similar preparation with slight variation is made out of black bhat (a varity of soyabeen), but in that case it is called bhatwani

. 

INGREDIENTS :

• Black Gram seeds(Kali Urd whole) – 1 cup 
• Oil – 1/2 cup ( preferably mustard oil) 
• Garlic – 4 to 5 cloves 
• Cummin seeds – 1 tsp 
• Black pepper – 4 nos. 
• Red chillies whole – 4 to 5 
• Asafoetida – a pinch 
• Dry coriander powder – 1/2 tsp 
• Turmeric powder – 1/4 tsp 
• Red chillies powder – 1/2 tsp 
• Water – 3 cups 
• Salt to taste 
• Garam masala – 1/2 tsp 

METHOD OF PREPARING IT

• Place an iron frying pan (kadhai) on a moderate flame. Put Sabut Urad (black gram) in it and roast it without oil for about 3 to 5 minutes or till the pleasant aroma of roasted seeds comes.
• Do not over cook it. Take off the flame. Grind the roasted seeds into a coarse powder. 
• Heat oil in the Kadahi and add garlic cloves. When the garlic turns light brown, add cumin seeds, red chillies, black pepper and heeng (asafoetida) 
• Immediately add the daal powder and fry it for 1-2 minute or so. Add turmeric powder, dry coriander powder, red chillies powder, salt and water. Bring it to boil. 
• Cover and Cook till the daal becomes very soft. Simmer for 20-30 minutes. Before taking off the heat, sprinkle garam masala over chainsoo. 
• Garnish with pure ghee and chopped coriander leaves. Serve with hot steamed rice.

MEDICINAL VALUE:

• Stimulates immune system

HARYANA

SPECIAL INDEGRIENT:

The food consumed here is mostly vegetarian, with a lot of importance given to milk and curd.  Spices such as ginger, garlic, red chilli powder, black pepper, cumin seeds, and garam masala are widely used. 

   DHOODHI HALWA: 

INDGREDIENTS :  

• 1 kg doodhi
• 1 1/2 litre milk
• 400-500 gm sugar
• elaichi powder (cardomon)
• saffron few flakes
• 2 Tbsp ghee

METHOD :

• Peel and grate Dudhi
• Put milk and dudhi in a heavy saucepan.
• Boil till thick, stirring occassionally.
• Once it starts thickening, stir continuously.
• Add sugar and cook further till thickens.
• Add ghee, elaichi, saffron and colour.
• Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
• Serve hot, decorated with a chopped almond or pista

MEDICINAL VALUE:

• enormous impact on the treatment of high blood pressure and heart disease.
• It helps fight constipation, as it is fiber rich. Because of its fiber and low fat content, Ayurveda highly recommends this food for diabetic patients and young children.

INGREDIENTS:

• 3 karele (bitter gourd)
• 2 green chillies
• 1/2 tsp. ginger grated
• 1/2 tomato chopped
• 4-5 tamarind pieces inch long
• 1 stalk curry leaves
• 2-3 sprigs coriander chopped
• 1/2 tsp. each mustard & cumin seeds
• 1 tbsp. molasses or sugar
• 1 1/2 tsp. red chilli powder
• 1 tsp. dhania powder
• 1/4 tsp. turmeric powder
• 1/4 tsp. garam masala
• 2-3 pinches asafoetida
• salt to taste
• 1 tbsp. oil
• Sour buttermilk to soak karele

METHOD :

• Slice bitter gourd into thin discs.
• Soak in sour buttermilk for 4-5 hours.
• Drain, wash, sprinkle liberally with salt.
• Keep aside for 1 hour. Rub slices well with hand, wash and drain.
• Boil in water till soft to touch, drain, wash again, drain, keep aside.
• Heat oil in a heavy pan, add seeds, asafoetida, allow to splutter.
• Add curry leaves, ginger, tomato, chillies, tamarinds pieces. Stir.
• Mix all dry masalas in 1/2 cup water to form a paste, add to pan.
• Cook till oil separates, add karele slices. Stir, add molasses.
• Stir and simmer for 3-4 minutes. Garnish with chopped coriander.
• Serve hot or cold with chappatis

MEDICINAL VALUE:

·         Bitter gourd can protect the body from other non-communicable diseases

·         Bitter gourd lowers dietary carbohydrate digestion

 

FROM INDIAN FlAVOURS