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Himachal Pradesh |
| Chana Madra |
| 500 gm: Yogurt 250 gm: Kabuli chana-boiled 3 tsp: Raisins 4: Cardamoms & Cloves 1/3 tsp: Black cardamom-powder & Clove Powder 1/2 tsp: Turmeric & Cumin Powder 1/2 tsp: Salt 250 gm: Ghee |
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Jammu Kashmir |
| Kashmiri Dum Aloo |
| 500 gm : Small Potatoes 1½ cup : Yogurt / Dahi ½ tbsp : Gramflour / Besan 4 no : Green cardamom / Chhoti Elaichi ½ tsp : Dry ginger powder / Soonth ¾ tsp : Fennel seed powder / Saunf 5 no : Cloves / Laung 2 no : Cinnamon sticks chutney / Daalchini 1 ½ tsp : Chilli Powder Sarson / Mustard oil for frying |
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Punjab/Haryana |
| Punjabi Choley |
| 250 gm: Kabuli channa 50 gm: Rajma 2 tsp: Tea powder 2 pieces: Clove & Cinnamon 1/2 tsp: Black pepper 2-3: Green chillies & 1 pcs Ginger 1/2 tsp: Eating soda 3 tsp: Annardana paste 1/4 tsp: Mango powder (aamchur) 1 tsp: Garam Masala 3 no: Potato (boiled medium sized) 1/2 cup: Tomato (chopped 2 tsp: Ghee Salt to taste Ingredients for Masala: 1-2: Bay leaf (tej patta) 2 tsp: Mustard seed & Jeera & Methi dana 2-3: Clove 1-2: Red chilli |
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Uttaranchal |
| Urad Bhuda / Spicy Pulse Kababs
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300 gm: Urad Dal 1/2 cup: Sliced Onions Chopped green chilies & Coriander Leaves 1 tsp Jeera powder 2 tbsp Garam Masala 5 gm: Sesame seeds Salt to taste Oil to fry |
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Chhattisgarh |
| Sabudana Khichdi |
| 500 gm: Basmati rice 2 cups: Milk ½ cup: Cream 1 cup: Fruits (chopped, mixed) 1 tsp: Sugar 2 tsp: Ghee 3-4: Cloves 1-2: Bay leaf 1 inch long piece: Cinnamon 3-4: Cardamom ½ tsp: Cumin seeds Rose water Salt to taste |
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Bihar/Jharkhand |
| Bihari Litti |
| For Atta (flour) dough: 1½ cup Whole wheat atta preferably maida 1 cup yogurt (dahi) Make dough from atta using yogurt and NOT water. The dough should be soft and fully kneaded. Keep aside covered. For Filling: 1 cup Sattu Garlic, Ginger, Green Chillies, Coriander leaves finely chopped ½ tsp Mangrella (nigella or onion seed) 2 tbsp Mustard seeds 1 tsp Ajwain, Lemon juice, red chilli pickle |
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Orrisa |
| Poda Pitha |
| 5500 gm: Black gram dal (Urad Dal) 500 gm: Rice 1 medium size: Coconut (whole) 500 gm: Gur (jaggery) / sugar 2 teaspoonful: Salt 2 inches (15gms): Ginger 1 tsp: Black pepper powder 2 tsp: Ghee |
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Rajasthan |
| Daal Baati |
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For Dal: 3/4 cup kale urad (soaked in water overnight with a pinch of soda bicarb) 2 cups Rajma (soaked in water overnight with a pinch of soda bicarb) Onions & tomatoes finely chopped 1 tbsp Ginger-garlic paste 2 tbps Garam masala powder, chilli powder, turmeric powder 2-3 Green chillies, slit lengthwise & chopped coriander leaves 2 tbsp: Cream 4 tbsp: Ghee Oil Salt to taste For Baati : 300 gm Wheat flour 100 gm Semolina Ghee (as per requirement) 1 teaspoon Salt 1/2 litre Water |
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Gujrat |
| Undhia |
| 2 kg Mixed vegetables 1/2 cup Spring onions & Coriander leaves chopped 4-6 Small muthias (dough with besan, methi, seasoning, a little ghee.) 1 tsp Cumin seeds, dhania powder, chilli powder, turmeric 1 tbsp Salt 1/2 cup Oil Grind Together : 1/2 cup Grated coconut 1 tsp Chopped garlic, ginger, green chillies |
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Maharashtra |
| Paav Bhaji |
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cup Mixed vegetables chopped fine 1 cup Potatoes, onion, garlic, tomato, green chilli, ginger-chopped fine Tomato puree 2 tsp Cumin seeds, turmeric, red pepper salt 1 tsp Pav bhaji masala Pav breads Butter for the bread Oil |
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Goa |
| Goan Vindaloo |
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1 kg pork cleaned chopped Onions Ginger & Garlic Dried red chillies & Pepper corn, cloves, cinnamon Cumin seeds, mustard seed ½ tsp Sugar ½ tsp Vinegar 2 tbsp Oil ½ peg Coconut feni 2 cups Water Salt as per taste |
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Karnataka |
| Tomato Rasam |
| 3-4 tbsp Red Gram Dal 4 finely chopped Tomatoes Chopped Ginger, Garlic, Green Chillies & Coriander leaves 1/2 tsp Turmeric powder, Chilli powder, heeng, Curry leaves 1tsp Mustard seeds & Cumin seeds 1-2 Whole dried red chili (halved) 2 tbsp Oil 21/2 cups Water Salt to taste |
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Kerala |
| Appam |
| 3 cup Rice-soak in water with daal 1 cup dhuli Urad daal & grated coconut 1 tbsp: Methi dana Salt to taste |
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