This is a food story with a difference. It is about how Indian food left shores and thrived in very distant parts of the world. Bedabrata had the opportunity of trying many regional Indian dishes in home-kitchens of California. This was like a culture travel throughout India sitting in California. Food for thought we say!
As Jazba gets its footing, it’s showing promise
From Punjab to Parsi.
Dahi Tadka (a dish inspired from Himachal Pradesh) So during our trip to Himachal we had the opportunity to have this soothing and most flavourful yet simple recipe of dahi with rice. After learning from locals a little about the recipe i would like to share the recipe with you all. Recipe:- 👩🍳 • Take around 400 ml of thick curd(i have used market curd) , now adding water wisk it so that no lumps remain. Make sure you do not add much of water. It should be like the consistency shown in the video. • Now in a pan heat oil, add mustard seeds, cumin seeds, green chilli, chopped garlic, curry leaves, 1 red whole chilli (i like this dish spicy its totally upto you, if you wanna reduced the chilli content) • Now add sliced onions to it , do not overcook@it just till it turns translucent.
Regional Divisions of Indian Himalayas
Lemper met gehakt is een variatie op de bekende lemper ajam, lekkere kleefrijst rolletjes met o.a. kokosroom en net zo kruidig en smaakvol.
SOUTH INDIAN SAMPLER ©2012 PACKAGE 001 SERVES: 4 | PREP TIME: 20 MIN | COOK TIME: 40 MIN MADRAS CURRY WITH RICE AND YOGURT RAITA This month, we are taking a trip to South India. In the US, South Indian food is eaten less frequently than the heavy curries and breads of the North. Rice…
Amaze your family with your culinary skills when you serve them this tangy and flavorful Mangalorean Fish curry or as it’s locally called, 'Meen Gassi'.
Hearty and filling, this Easy Jackfruit Seed Curry is flavored with garam masala, onions, garlic, and ginger with a bunch of spinach for color!
ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ. Last month, we had a great family get together here in Bangalore. My cousin was the host this time and I wanted to prepare some special sweet for all of them. Long back, one of my Andhra friends told me about 'Kaja', a famous sweet from her region. Just checked with my hubby and finalized on this sweet for the occasion! There are 2 - 3 different varieties of Kaja which are famous in Andhra. I went with Kakinada Kaja this time which tastes bit similar to 'Saate' which we prepare in Karnataka. Kaja can be served as sweet as well as snacks! Preparation time: 1 - 1 1/2 hour Time required for the dough to set: 1 hour Yield: approx. 45 pieces Ingredients: All purpose flour / Maida - 400 gm (plus little more for dusting) Ghee - 3 to 4 tbsp Pinch of salt Water to prepare the dough - 150 ml approx. Sugar - 400 gm Cardamom powder - 1/4 tsp Oil for deep frying Method: Mix all purpose flour and ghee in a mixing bowl. To this, add pinch of salt and sufficient water to prepare the dough. Prepare a non sticky dough ball from the mixture. Dough should be slightly harder than regular roti / chapathi dough. Let it rest for at-least 1 hour before preparing Kaja. In the meanwhile, mix sugar with little water and bring to boil. Once it reaches one string consistency, switch off the flame. Add the cardamom powder and close it with a lid. Now, make a big ball from the dough and roll it into a big rectangle on a clean surface using a rolling pin. You can use generous amount for dry flour for dusting. Roll it as thin as roti / chapathi and cut the edges. Roll the chapathi tightly like a stick (as shown in the pick) and cut it into pieces of 1 1/2 cm each. Flatten the cut pieces slightly using the rolling pin. Bring the oil to medium heat on a heavy bottom pan. Deep fry the flattened pieces on low flame in batches. For me, it took around 15 minutes to deep fry each batch of Kaja. Transfer the deep fried Kaja onto a tissue paper to absorb excess oil. Then, soak them in sugar syrup for 5 minutes. Allow them to get dried after taking out from sugar syrup for 5 - 10 minutes. Delicious Kaja is ready to serve now! Store them in an airtight container and can use up to a week.
ભારતીય વાનગીઓ, ભારતીય ફૂડ રેસિપિ ભારતીય ભોજન : અડઇ, અવીઅલ, ઇડલી, ઇન્સટન્ટ મેંગો પિકલ (ઇન્સટન્ટ કેરીનું અથાણું, ઇલુ પોડી, ઉસલ, કેબેજ પોરીયલ
Soft and fluffy Homemade Naan tastes just like the one from your favorite Indian restaurant! Pairs so well with a creamy curry or dal!
Inspiring Visit by Dr. Zubin D'souza to Birla Public School, Pilani 🌟 We were privileged to host Dr. Zubin D’souza, Dean of the Indian School of Hospitality, Gurgaon, at Vidya Niketan Birla Public School, Pilani, where he inspired students to explore careers in Hospitality Management. Accompanied by Ms. Ekta Ahuja, Regional Manager, Dr. D’souza led two enriching workshops: one for students on the "Evolving Landscape of Hospitality and Culinary Arts," and another for teachers on "Cultivating ...
cheese paratha recipe with step by step photos. Learn how to make tasty and flavorful stuffed cheese paratha with this easy recipe
Nei Appam | Sweet Paniyaram | South Indian Sweet Puffed Pancakes – DivineTaste
A recipe for a classic Bengali mixed vegetable dish, enriched with baby shrimp called Pui Chingri Chorchori.
In this post, I have shared how to make instant raw mango pickle recipe in 3 different ways from 3 […]
Colocasia leaves, also known as arbi ke patte, are commonly used in Indian cuisine to create a variety of flavourful dishes. Here are 8 regional Indian dishes you can make with the wild, uncultivated colocasia leaves.
