BM # 40 Week 2 Day 3 Dhoklas are ever so popular in Gujarat.These are steamed and made with rice and different lentils.The batter is normally fermented and then steamed.They are served for breakfast or evening snacks, they can also be served as a snack with a lunch thali. The most common…
Potato Roll
BM # 40 Week 2 Day 2 Potatoes are an all time favorite with most of us, any time of the day and any age group no one refuses them.The next favorite ingredient is cottage cheese.This potato roll is a mix of these two favorite ingredients.This is a recipe which I read more…
Chutney Paneer Tikka
BM # 40 Week 2 Day 1 During summers green chutney with onions ,coriander and mint is a must in the house.I make quite a few versions of this chutney put prefer to add onions during summer.The Chutney Paneer Tikka is a recipe which my daughter in law suggested, in fact she was…
A Re -cap of The Indian Food Odyssey……A Journey of 30 Indian States
India is known for its love for food and spices. Indian cuisine varies from region to region, reflecting the local produce and cultural diversity of the country. The diversity of Indian cuisine is characterized by use of many spices and herbs, a wide assortment of recipes and cooking techniques. Though a significant portion of Indian food is…
Doi Dharosh, Tauk Daal – West Bengal Special
BM # 39 Day : 30 State : West Bengal Today is the 30th day and the last day of this month long marathon. We have been cooking traditional cuisne across Indian states.This has been a very interesting marathon, where we started planning months back,We have exchanged umpteen mails and messages not to miss the…
A meal from Uttaranchal with Gahat Daal, Kafuli , Mandua ki Roti and Jhagore ki Kheer
BM # 39 Day : 29 State : Uttaranchal Picturesque state of Uttaranchal has a simple yet delectable cuisine. The food is extremely nutritious to suit the high energy requirements of the hilly and cold region. People of Uttaranchal basically take a vegetarian meal though mutton and chicken are also savored by many. Characteristic…
Rasse wale Aaloo , Kachori aur Kesari Mishthan …Uttar Pradesh Special
BM # 39Day : 28State : Uttar Pradesh When we talk of Uttar Pradesh I immediately connect with the Royal city of Lucknow. The city had royal kitchens and the dum pukht cuisine started from this state. Some of the best Dum Biryanis are served here .Lucknow is also famous for its mouthwatering kebabs.These kebabs…
Bangwi – Tripura Special
BM # 39Day : 27State : Tripura Today we shall cook from Tripura. This is located on the eastern side and is famous as “Queen of Eastern hills”. It is nestled in the lush green hills, has beautiful valleys and transparent waterscapes which causes a magnetic spell on the tourists and visitors. The Tripuri’s are…
Vada Curry with Dosa – Tamil Nadu Special
BM # 39 Day : 26State : Tamil Nadu Rice is the major staple food of most of the Tamil people. Lunch or Dinner is usually a meal of steamed rice, served with sambar, dry curry, rasam, kootu and thayir (curd, but as used in India refers to yogurt) . Breakfast usually includes idli, pongal,…
Momos with Thukpa – Sikkim Speciality
BM # 39Day : 25State : Sikkim Sikkim is India’s second smallest state, first being Goa. It is located in the Himalayan region. This state is the least populated. It also represents a confluence of diverse peoples and cultures.It is home to the Lepcha tribe, thought to be Sikkim’s original inhabitants. The Bhutias who migrated…