BM # 39 Day : 22 State: Pondicherry Puducherry, formerly known as Pondicherry is a Union Territory of India formed out of four enclaves of former French India. It is also known as “The French Riviera of the East.The union territory of Pondicherry in the country of India was a French settlement for a long…
Bise Bili Huliyana – Karnataka Special
BM # 39Day : 13State : Karnataka Like every state of India, Karnataka also has a wide variety of sub cuisines. The cuisine could be divided into four categories south Karnataka, North Karnataka, Coastal Karnataka and Kondava. Yes you are right we are cooking from Karnataka on the 13th day of this marathon. The food…
Lemon Rice, Curd Rice and Tamarind Rice with Curry Leaves Chutney – Andhra Special
BM # 39 Day : 1 State: Andhra Pradesh Indian cuisine is as diverse as its culture, regions, languages, and its climate. It’s history can be traced back thousands of years. Every region of India brings its own unique dishes and subtle variations to popular dishes. I have always been fascinated by this diversity and…
Khichyu
BM # 35 Week 4 Day 1 For the last week of this marathon I shall be cooking Gujarati food.For today it is Khichyu which is served for breakfast. Khichyu is nothing but rice flour which is mixed with water , mildly spiced and cooked. It is then topped with some spicy masala…
Nawabi Pulao
BM # 32 Week 3Theme:Regional Cuisine :Mughlai AwadhiCooking with alphabets : “N” Mughlai cuisine is one of the most popular and rich cuisines , which originated during the Mughal Empire. The cuisine is rich in whole spices and uses lots of nuts.Milk and saffron are a favorite in this cuisine. Nawabi Pulao is a rice…
Mexican Curry with Mexican Rice
BM # 31 Week 4 Day 3 This is the 4th week and the last day of this edition , where I am cooking Mexican. Soon we shall begin the month long marathon . I am sure everyone is waiting eagerly for it.For those of you who are not aware of it , let…
Mughlai Biryani
BM # 31 Week 3 Day 2 For the second day under meat less dishes I have prepared a Mughlai Biryani. The Mughlai Biryani prepared for the Mughal emperors was very exotic.It had big pieces of meat and was cooked on dum. Dum is a cooking method where the dish is cooked on very slow…
Banarasi Bharwaan Lauki / Stuffed Bottle Gourd
BM # 31 Week 2 Day 2 For the second day under main course I have prepared a combo platter.This was an inspiration from a cookery show by Vineet Bhatia. Vineet Bhatia runs a Rasoi restaurant in London and Geneva and gives his own twist to the local flavors. The stuffed lauki is from Banaras ,…
Banarasi Lauki Ki Kheer / Bottle gourd Pudding
BM # 31 Week 2 Day 2 The second day with Mini Servings I have made yet another dessert with rice and milk. While watching Vineet Bhatia on his show I fell in love with the Kheer he made .It was a pumpkin Kheer. I couldn’t wait to try, but did not have…
Coorgi Roti / Rice Roti
Recently when I made chauli dhokli, I used wheat flour dumplings in the veggie. Since the veggie had wheat flour I did not want to serve it with regular chapatis, so I served these with Coorgi rotis. These are made from cooked rice, which is blended and the kneaded with rice flour.If the puree is soft, you…