BM # 39Day : 11state : Jammu and Kashmir The state Jammu and Kashmir consists of three regions: Jammu, the Kashmir valley and Ladakh. Srinagar is the summer capital, and Jammu is the winter capital. While the Kashmir valley is famous for its beautiful mountainous landscape, Jammu’s numerous shrines attract thousands of Hindu pilgrims every…
Shahi Paneer, Paalak Paneer , Kheer – Haryana Speciality
BM # 39Day : 9State : Haryana Today is the 9th day of this Marathon and we are cooking from Haryana. Haryana, the north Indian state was carved out of the state of Punjab in 1966. Primarily an agrarian state,this land, is covered with lush greenery, and known for its wheat and milk production .…
Tondak Pav – Goan Special
BM # 39Day : 7State : Goa Goa is the smallest state of india and has a strong influence of Portugese. Rice with fish curry is the staple diet in Goa. Goan food could be divided into two categories.Goan Catholic and Goan Hindu cuisine.Each of them has a distinct taste, characteristic and cooking style.The catholic…
Kochai Kadhi – Chattisgarh Special
BM # 39 Day : 5 State : Chattisgarh Day 5 and it is Chattisgarh cuisine. Chattisgarh is a state which has recently been carved out of Madhya Pradesh and most of its cuisine has the reflection of this state.The food of Chhattisgarh is categorized under two different heads – tribal recipes and…
Sattu ke Parathe aur Aaloo ka Jhol – Bihar Speciality
BM # 39Day : 4State : Bihar On Day 4 we are cooking from Bihar, this happens to be one of my favorite cuisines. The cuisine of Bihar is predominantly vegetarian, but fish, chicken and mutton are taken sparingly. This is because the population of Bihar is mainly Hindus and they are influenced by the…
Assamese Mini Thali | Simple Lunch
Assamese Mini Thali | Simple Lunch is a traditional, delicious meal where I have served Bootar Daal, Bhendir Sorsori and Bilahir Tok along with rice. The food of Assam, as of any other place, is largely influenced by its climate, soil and vegetation. Rice is the staple diet and the Assamese like to eat…
Paanch Poran Tarkari – Arunachal Pradesh Special
BM # 39 Day : 2 State : Arunachal Pradesh Day 2 and we cook from Arunachal Pradesh. Arunachal Pradesh means the “land of the rising sun” as it is located in such a geographic position that the sun hits it before spreading its rays to the other states or regions of India. it is…
Qorma
BM # 32 Week 3Theme:RegionalCuisine: South IndianCooking with alphabets “Q” Ah the alphabet “Q” !! It did bother me a bit.I did have a few recipes but Indian Regional was little tough.With these smart phones life has changed and one of my cousins suggested Qorma. I was not willing to accept the Qorma with “Q”…
Panner Malaidar / Cottage Cheese in Rich Creamy Gravy
BM # 32 Week 3 Theme: RegionalCuisine:Punjabi Cooking with alphabets: ”P” When we talk about Regional Dishes, I love to cook food from Punjab.The food of Punjab is rich in milk, butter and cheese.Their day to day food is also rich. Paneer or cottage cheese is one of the most used ingredient in this cuisine.No…
Missal Pav
BM # 32 Week 3Theme: RegionalCuisine: MaharashtrianCooking with alphabets “M’ Today we are into the third week of this month long marathon, where we are cooking recipes with alphabets, starting with A to Z. For the third week I will cook Indian Traditional dishes.So for the next six days you will be relishing some mouthwatering dishes from…