Dried green peas Ghugni is another version of the very famous yellow pea ghugni from Bengal. The green pea ghugni is commonly made in parts of Bihar and is also known as Bihari Ghugni. Though this version is a bit dry as compared to the yellow ones. So if you are looking out for some wholesome filling breakfast or a side dish for your meal that is easy to prepare and require few basic ingredients that are easily available in your pantry, then this green pea ghugni is the best option. You can have it whole as a chat by…
Ingredient: coconut
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Mango Coconut Chutney is a perfect blend of raw mangoes which is rich in Vit C with coconut rich in protein. This chutney brings out the tangy flavor prominently and is flavored with green chili and mango. The tempering adds up an exotic aroma to the chutney and can be enjoyed with Idli, Dosa or Chilla in your morning breakfast. Coconut is a very versatile and indispensable food item for most people under the tropical belt. It is a complete food rich in calories, vitamins, and minerals. A medium-size nut carrying 400 g edible meat and some 30-150 ml of…
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I wish to die with a mouth full of Biryani… for me there can be no love than Biryani love! The one craziest stuff that makes me go super crazy for. Biryani, no matter mutton or chicken, is my utter most favorite dish. Biryani comes from the Mughlai cuisine and has some amazing variations done in different regions where the Mughals travel. In my knowledge Biryani is made with different preparations in different states of Inida. In my blog i have been focusing on adding different kinds of Biryanis from various regions. You may also find Hyderabadi Biryani, Bombay Biryani,…
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Flaky pastries with sweet fillings or also known as fried dumplings made with all purpose flour or wheat flour and stuffed with milk solids, coconut and nuts is known as Gujiya or Karanji. Mostly made in Northen part of India during festivals like Holi or Diwali. These Gujiyas have significant shape and the filling is done with hands. Mostly the gujiyas are shaped into a sphere with khoya and roasted nuts filling. Sometimes, to acquire a grainy texture, semolina/ roasted sooji is also added with the filling. It;s Holi time in India and i can already smell the festivity in…
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Holi hai bhai Holi hai…Bura na mano Holi hai! The festival of colors that bring in joy, love, happiness and brotherhood is celebrated in almost every part of the country. Different regions have different style of celebrating. Some play with colors where as some play with flowers. Barsane ki Holi is famous in its own way, where men and women gather at a place in the city of Lord Krishna , Mathura, and woman all armed with big sticks beat their husbands who hold shield to protect themselves. It is also known as ‘Lath mar Holi’! Similarly in Rajasthan ,…
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Thengai Arisi Payasam is rice and coconut cooked with jaggery and coconut milk. It’s a kind of kheer where the rice is soaked and then coarsely grounded with coconut and later flavored with jaggery syrup and topped with fried nuts and dry fruits. Thengai Payasam is made during the Tamil New Year. Among many payasam recipes, this thengai payasam happens to be my favorite during the festive season. I often use to enjoy this delicacy sent by our Tamil neighbors but never got a chance to learn to cook this. Finally got the recipe at Sharmi’s Passion and thought of…
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Puliyogare or tamarind rice is a South Indian rice preparation typically eaten as a snack, as part of most south Indian festival luncheons and dinners, and as prasadam in temples. Puliyogare is also known as huḷianna in some parts of Karnataka, puliyodharai in Tamil Nadu and puḷihora in Andhra Pradesh. It is traditionally made using steamed or boiled rice mixed with tamarind paste, groundnuts or peanuts, coriander, coconut, red chili,curry leaves, jaggery, pepper, mustard seeds, fenugreek, turmeric, asafoetida and urad dal. Source – wikipedia Recipe inspired by Padhus Kitchen
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Soft rice crepes folded inwards to make an envelope filled with a delicious filing made with coconut and jaggery ….. yes, you got it right, it’s Patishapta! The most desired bengal sweet delicacy made during the month of January on the auspicious occasion of Poush or Makar Sankranti. The batter used for making the fine crepes is of white flour, semolina and rice flour. Where white flour helps making the crepe go as thin as possible, semolina and rice flour simultaneously adds up a perfect bite and a crunch to the delicacy. For the filling any jaggery can be used…
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Makar Sankranti is an Indian festival celebrated in almost all parts of India and Nepal in lots of cultural forms. It’s basically a harvest festival. Just like Makar Sankranti, Pongal and Lohri are celebrated in South India and Punjab. Makar Sankranti marks the transition of the Sun into the zodiac sign of Makara (Capricorn) on its celestial path. The day is also believed to mark the arrival of spring in India and is a traditional event. Makara Sankranthi is a solar event making one of the few Indian festivals which fall on the same date in the Gregorian calendar every…
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Achappam has been my childhood favorite Kerela delicacy. I have grown up between people from south India. Was lucky enough to have Malyalee neighbours where ever my family shifted. This is how i started getting goodies from them and developed a strong love towards these amazing delicacies. Achappams are those typical rose shaped fried cookies made particularly during Christmas in Kerela Christian homes. The mild sweetness of the cookies make it more enjoyable. Best part of the cookies is that as they are deep fried, they can be stored in air tight jars for months and consumed happily. To add…
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Kakdi Chi Koshimbir is a famous Maharashtrian Salad which is served often in summer with every meal. The cucumber and curd being the anti oxidant and coolant keeps the stomach cool and digestive system functioning during extreme summers. The salad contains and amazing nutty texture of peanuts and aroma of curry leaves. The salad itself is so filling that me and my mom usually have it as a whole than using as an accompaniment. The recipe is easy and the salad can be made in a jiffy. It’s also a blessing in disguise for all the weight watchers like me.
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Whenever i die i would love to die with a spoon full of Biryani in my mouth! The only mutton delicacy i believe is worth dying for is non other than Biryani. Slow cooked meat with whole spices and curd when comes with long grain rice, the flavor and the aroma is simply unbeatable. My love for biryani mainly begun when i was in college. Despite of being born and brought up in a Muslim family, Biryani has though been one of our staple food, still the journey of falling in love with the delicacy started after i went to…