Kadi Pakora with Crispy Palak

Kadi or Karhi refers to a thick gravy prepared primarily using yogurt and black chickpea flour or besan . However variant of this dish is seen in different  region in India.  In northern India specially in Punjab the gravy contains vegetable fritters called pakoras, In western Region, Rajasthani Kadi differs from Punjabi Kadi. They sometimes use…

SAAG PAITA…green leaf curry with lentil

SAAG PAITA, is a highly nutritious dish which is a combination of lentil and greens. It’s a very common preparation in UP household. It requires minimal spices and key part of the recipe is theTadka or “Chhaunk” as per UP language.The sizzling sound of Chhauka or the tampering with aroma of Ghee and garam masala…

GOBHI MUSALLAM

Gobhi Musallam is the vegetarian version of extremely popular dish Murg Musallam. Musallam literally meaning is Whole. The reference of  Musallam is available in writtings of Ibn Batuta as well as Abul Fazl. Its referred as Musamman and probably later evolved as  Musallam.  Its about whole chicken cooked with rich spices. The recipe I share…

Harre Matar Ka Nimona….Grounded green peas curry

Nimona!!! My favourite winter curry. Green pas are in abundance , and this is one vegetable I love put it in most of my curries in winters. And if it is with only green peas, its a delight. The deep green curry is not only treat to the eyes but also treat for the belly….

Mundwa ki Roti…Finger Millet Flat bread

In continuation to my Pahari Khana recipes, here I come with my next recipe from the hills of India. Manduwa ki roti: Mandua is a flour of locally grown grain (Finger millet) specially in Uttarakhand. Actually its a kind of finger millet which is little different in colour than the Finger millet grown in Southern…

Kafuli….the green leaf curry from Indian hills, Uttarakhand

Kafuli is one of the few dishes among many, which I had tasted during my visit to Uttarakhand. My family was so impressed that I had to carry few of the ingredients with me. Few dishes have become regular feature of my kitchen.  Recently I had prepared Kafuli and Mandwa ki Roti. Shall share the…

Pahari Khana…..Food from hills of India

This Thali contains food of Uttarakhand, a hilli region of India. That’s why named it Pahari Thali. Before I proceed with the details I must name the dishes plated here from right to left. In the middle is the flat bread prepared with a locally grown Millet called Mundwa, so its called Mundwa ki roti….

Marwadi Pithod ki Sabzi

In continuation to my post on Rajasthani cuisine, my today’s share is Marwadi “Pithod Ki Sabzi”.  It is also called Rajasthani Kadi.  Southwestern Rajasthan state in Northwest part of India is called Marwar. The word “Maru”  in Sanskrit is desert and in rajasthani language ‘Wad’ means a particular area. English translation of Marwar is region…

Rajasthani Cuisine of India

Rajasthan is well known as beautiful land of vibrant colours, attractive arthitecture, wonderful palaces and of course its cuisine. The climatic condition and social aspects have played an important role in evolving the Rajasthani cuisine which is noticeably different from other Indian cuisine. Food which could last for several days and could be eaten without…

Esho Boshi Ahaare… Virtual Journey through Bengali Meal

Bengali meals has the only traditionally developed multi course format where food is served in course not all at once. Through “JEEMAN”  I got the opportunity to share  traditional Format of Bengali cuisine. It was total vegetarian and I had cooked all the dishes following the format. About Bengali food is subdivided into four different…