Famous Recipes of Famous Places

How to prepare chekki  Dry roast the Mawa on a medium to low heat in a non stick pan until aromatic and slight change in color.. Later remove this into a bowl and set aside until use.. Now heat up non stick pan with ghee and add the besan to it.. Stirring continuously roast the besan on low heat until golden in color and aromatic.. Now cool this mixture at room temperature ...you can cool the mixture in the pan itself but do not forget to stir in intervals as the pan is still hot.. Now stir in the cardamom powder and roasted khoya.. Mix until completely combined.. At this time you can add roasted nuts of your choice too ..i did not add any as my mom does not ... Lastly stir in the powdered sugar and mix well until combined. Now remove this on to a greased plate and leave it for couple of hour to set.. Later slice according to preference and serve or store in an airtight container stays good for upto 3 to 4 weeks

Laksa stock(one type of fish recipe) Ingredients: 600 gm Flaked (ikan kembong) (grilled macrele fish) 1 cup of tamarind pulp 3-4 stalks Daun kesum (polygonum) (A type of herb) Salt to taste Sugar to taste 4 liters of water  For garnishing (shredded cucumber, lettuce, pineapple, big onion slices and green chilies) Few mint leaves Spice Paste: 30 fresh shallots 1 teaspoon belacan granules (prawn paste) 2 stalks Lemon grass 10 dried chilies 10 fresh chilies 1.5 cm Lengkuas or ginger (a type of herb, like ginger) 0.5 cm piece fresh turmeric Preparation: Mix water with tamarind pulp and strain. Bring tamarind water to boil. Put in spices paste and daun kesom. Add salt and sugar to taste and simmer for 20 min.  Put in flaked fish, stir well and remove from fire. Add a few mint leaves and sprinkle some finely chopped ginger and add a tablespoon of shrimp paste (har koe). Serve the stock with laksa noodles and garnish with shredded cucumber, lettuce, pineapp

            HOW TO PREPARE RASUGULLA Remove whatever cream that forms over the milk. Bring to a boil, lower heat and add the lemon mixture gradually, till milk curdles. Does not matter if you do not use up the whole solution. Shut off the heat and leave mixture to rest for 5 minutes. Drain off water and leave the paneer in a colander for at least 4 hours. Mash paneer very smooth (no grains). Add the flour/semolina and mash some more. Bring 4-6 cups of water to a boil, and shape the paneer into balls (smooth ones, no cracks) in the mean time. Transfer balls into the boiling water, cover with a tight fitting cover and let cook till puffed up (about 20 minutes). Let cool, squeeze out of the water, transfer to syrup, chill and serve.

How to make phaanu Soak the Gahat daal in water overnight. If using Arhar daal, soak for 1-2hrs. In the morning wash and rub the daal in running water so that it is free of seed covering (chilka). Then, grind it into a dry thick paste in a mixer or on a silbatta along with green chillies, garlic and ginger. Place a tawa on a moderate flame. Put some oil and make thick pancakes ( like cutlets ) daal paste. Use only half of the paste for making the cakes. Mix water with the remaining paste making it of pouring consistency. Heat oil in a pan and add jakhiya seeds and heeng. Now add Gahat paste, turmeric powder, dry coriander powder and salt. Cover and cook for about 10 minutes on slow fire. Add the Gahat cakes to the gravy and continue simmer for another ten minutes. The gravy should have pouring consistency. If thick add some more water and heat till it boils. Garnish with pure ghee and chopped coriander leaves. Serve with steamed rice.

How to prepare bebinca  Preheat oven to 180°C exactly 15 before baking. Grease a round tin or loaf pan with 2 tbsp ghee. Take a mixing vessel, combine coconut milk and sugar. With the help of an electric beater beat until sugar dissolves. Add one egg yolk at a time and beat until they all mix nicely. Now add flour, 1 tbsp ghee and salt. Beat all nicely. Pour 1/2 cup of batter and bake for 25 minutes. Now spread some ghee over it with the help of brush. Sprinkle little cardamom powder and vanilla essence. Bake again for 15 minutes. Again spread ghee, cardamom powder and vanilla essence. Continue greasing and baking with 1/2 cup batter until all batter is over. Bake each layer for 15 minutes. For the last batter, spread ghee, sprinkle cardamom, nutmeg and vanilla essence. Bake the last layer for 20 - 22 minutes. Allow to cool completely. Unmould the pan by gently taping from behind. Slice Bebinca and serve warm or cold with a dollop of ice cream.

KINEMA CURRY INGREDIENTS 250 g - kinema (fermented soy bean) 1 - onion, chopped 1 - tomato, sliced 3 - Green chillies 1/4 tbsp - Turmeric powder 1 tsp - salt How to prepare kinema curry Heat oil and add chopped onions and fry till it becomes tender. Add tomatoes and turmeric powder and fry for two mins. Add kinema and fry well. Once it's fried, add salt, sliced green chillies and fry for 3-5 mins. Add a little water to make a thick curry, and cook for 5-7 mins. Serve hot with rice.

Ingredients Cabbage, Green Chillies, Red Chilli, Coconut, Vegetable oil, Mustard Seeds, Cumin Seeds, Black Gram, Bengal Gram (Split), Red Pepper, Asafoetida, Curry Leaves, Salt How to Prepare Muttakos Poriyal Heat oil and add mustard, cumin, dals, red pepper and curry leaves. When seeds splutter add green chillies. Stir-fry to mix and add cabbage and salt. Stir-fry till tender, mix in the coconut and serve.

How to Prepare Masor Tenga : Clean the fish pieces thoroughly. Massage the fish with a mixture of salt and turmeric powder. Marinade for 15-20 mins. Take a kadai/pan, heat mustard oil in it, fry the fish pieces in batches till they turn golden brown in colour. Keep aside. Do not switch off the heat, pour 1 tbsp oil into the hot kadai. Heat 1 tbsp oil into the hot kadai. Add in panch phoran, onions and green chillies and give it a good stir. Fry the onion mixture till the onion turns golden brown in col Add tomatoes and let it cook for 4-5 mins till they become soft and separate from the oil. Then add in the red chilli powder, salt and mix well. Cook for another 2-3 mins. Pour in the lemon juice along with a little water for gravy to be formed. Bring this mixture to a boil, then put in the fried fish pieces. Let it simmer and cook for 5-6 mins. Once the dish is ready, switch off the heat and garnish with chopped coriander leaves. Serve this delicious masor t

                        Chicken Tikka Masala Curry How to make it Mix all the marinade ingredients and put the chicken                cubes in it. Blend all the ingredients so that the marinade is well                coated. Keep it aside in refrigerator for almost 1-2 hours. Grill chicken cubes in the pre-heated oven for 5 min in            both side until chicken is cooked. Gravy:- Take a pan and heat oil. Add the ginger and garlic, and sauté until golden don't let        them brown. Add tomatoes, chopped onions, and cook until soft. Add cumin, coriander, salt, and cook for some time. Put the cooked chicken pieces, and cook until heated              through. Slowly stir in sour cream, and cook until heated.

HOW TO MAKE IT : Heat the ghee in a pan. Add cardamoms, cloves, black cardamom, clove powder, turmeric, cumin and kabuli channas and mix well. Then add the salt, raisins and yogurt and cook on low flame for 20 minutes. Serve hot with rotis.

HOW TO MAKE : Clean the crab, cut it into small pieces and keep aside. Take a skillet and heat some oil in it. Now fry all the ingredients from batch-1. Once the aroma starts coming, remove it from fire and let it cool. After it cools, grind everything together with some water to form a very fine paste and keep aside. Now take a clay pot or deep vessel, heat some oil, splutter mustard, fenugreek seeds and curry leaves. Now add the tamarind juice, chilly powder, coriander powder, turmeric powder, salt, asafoetida along with the ground masala and bring it to a boil. Add water if you want more gravy. Add the crab pieces, cover and cook for 10 minutes on low-medium flame. The crab is done when it turns red in color. Garnish with fresh curry leaves, cilantro and split green chilly and serve hot.  If you want a thick gravy, do not add extra water. Keep the flame on medium high and let the gravy cook till most of the water evaporates.

HOW TO MAKE  : Take a pan, add 3 cups of water along with soaked kidney beans and a pinch of salt. Cook for 20 to 30 minute till the beans is soft and tender. Take a small bowl add all the spices, chili powder, turmeric powder, cumin powder, coriander powder, salt and pepper. Mix all the spices well. Take a kadai, heat oil in it. Add the chopped onions; cook for 7-8 minute until onions turns golden brown in color. Add the garlic and green chili, cook for a minute. Then add ginger and tomatoes and the spice mixture from the bowl. Cook for 7-8 minute till the mixture leaves oil. Add the cooked rajma along with butter and one cup of water. Let it cook for 30 minutes on the low flame.(if the rajma is cooked for more time it becomes more tastier as all the spices gets into it). Take it out in a serving bowl and garnish it with coriander leaves. Serve hot with plain rice.

Wash the rice and soak it in cold water for at least 1 hour. Wash and cut the fish into 2-inch pieces. Mix the coriander, cumin, turmeric, fenugreek and ginger together. Heat 2 tablespoons of oil in a large frying pan and fry the mixture for about a minute. Place the fish in the pan, stir without breaking the pieces. Cover the pan and allow the fish to cook in its own steam for five minutes. Remove the fish carefully with a fish slice and keep them warm. Meanwhile, fry the onions with the bay leaf in the remaining oil till brown. Drain the rice and add to the onions. Mix the coconut and lemon juice in the rice and fry lightly for a couple of minutes. Pour a cup of water into the pan in which fish was fried and bring to the boil, pour this water into the rice mixture. Add extra warm water, just enough for the rice to simmer and cook Turn the rice out on a serving plate and arrange the cooked fish pieces on top. Garnish with chopped coriander leaves.

Heat 1/4 cup ghee. Fry the onions till brown and crisp; remove and grind to a paste with some water. Mix the minced meat with the ginger and garlic paste and chopped papaya. Add the roasted and powdered ingredients and the onion paste. Marinate for at least 2 hrs. Heat the oil in a heavy-based saucepan with a tight fitting lid. Add the minced meat, salt and chilli powder, mix well, cover and cook thoroughly over low heat. Do not stir while cooking. The fat will separate when cooked. Before serving, set alight a piece of charcoal. Place it in a small bowl or in an aluminium foil shaped like a cup. Place this in the centre of the cooked minced meat, pour the 1/2 tsp ghee and the powdered clove over it and cover immediately. Leave thus for about 5 minutes, remove the coal and bowl/foil; serve mince garnished with chopped coriander leaves.

How to make Yakhni Pulao Shahjahani Soak saffron strands in lukewarm milk and set aside. In a bowl mix almond paste, yogurt, half of ginger-garlic paste, half of coriander powder, half of garam masala, salt, peppercorns and chopped green chilies. Combine well and add meat pieces, coat well with masala’s and spices. Cover and re Bring 6-8 cups of water to boil and add above marinated meat pieces. Cook till meat turns soft and tender. Carefully using muslin cloth or strainer separate and collect the stock. To temper the stock: Take a heavy bottom cooking vessel, add 1 tbsp. of ghee and fry 2 cloves, peppercorns and 3 tbsp. of finely sliced onions. Fry till onions turn nice golden. Pour this on the above made stock and cover for 2 minutes. This is called ‘Yakhni’. Par boil rice in above made yakhni, by adding remaining ginger-garlic paste, salt, cloves, cardamom and cinnamon. Take another heavy bottom cooking vessel and generously grease it with ghee at the bottom

Melt the butter and vegetable oil in a large skillet over medium heat. Stir in the chicken, onion, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the curry powder, curry paste, tandoori masala, garam masala, and tomato paste until no lumps of tomato paste remain. Pour into a slow cooker, and stir in the cardamom pods, coconut milk, and yogurt. Season to taste with salt. Cook on High 4 to 6 hours, or on Low 6 to 8 hours until the chicken is tender and the sauce has reduced to your desired consistency. Remove and discard the cardamom pods before serving.

You need a big pan to prepare this dish. Fill the pan with 1.5 litres of water. Add baking soda and let it boil for 5 minutes. The foam then needs to be removed gently. Salt should be added as per your taste. You should also add the turmeric powder and the boiling process should continue while you keep on adding the chopped ginger and the split green chillies. The whole thing should now be allowed to boil for 3 minutes. Add bamboo shoot and the jackfruit seeds. The burner should be kept between medium and high flame and the whole thing should be boiled for 10 more minutes. Add the papaya and the pork and let it cook for 20 minutes keeping the pan covered with a lid. Then after you simmer the flame, you should add the rice flour paste and keep stirring the curry slowly. Again the lid should be put so that it is kept this way for another 5 minutes. After this, you have to add the fresh lemon leaves and mix them properly in the curry. You have to keep the lid covered and lea

Place yoghurt, garlic, ginger, cumin, coriander, garam masala and chilli powder in a glass or ceramic dish. Add chicken. Stir to coat. Cover. Refrigerate for 2 hours. Heat oil and butter in a heavy-based saucepan over medium-high heat. Add onion. Cook, stirring occasionally, for 3 to 4 minutes or until softened. Add chicken mixture to pan. Cook, stirring, for 5 minutes or until chicken just starts to change colour. Add tomato puree and stock. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until chicken is tender and mixture has thickened slightly. Stir in cream. Simmer for a further 5 minutes or until heated through. Serve with steamed rice and coriander leaves.

Odisha has a vast coast line along the Bay of Bengal and also has many rivers flowing within the region. Owing to this proximity, its sea cuisine is an inevitable part of Oriya diet and majority of its population prefers non vegetarian food. Out of the many varieties in the sea food platter, Chungdi Malai tarkari is a lip smacking non vegetarian dish. It is basically a creamy prawn curry that gets its rich goodness with coconut milk that gives it a distinct flavour. Its taste is further enhanced by treating the curry with simple and mild spices that make the prawn curry a very popular local dish. Teamed up with fresh steamed Basmati rice, Chungdi Malai is a delicious finger licking Odisha speciality.

As we know Haryana is a place with abundance of milk & curd but other than these , Haryanvi cuisines, no doubt, are also much popular because of their taste and their link to the land . In Haryana, just like agriculture, people also give importance to its food . Cuisine of any region is linked directly with its culture, simpler the culture simpler its food.Haryana have been retaining simplicity in its cuisine. Here, varieties of Rotis are available, specially the most common types are rotis made from Wheat and Bajra. In earlier times,  people preferred to have nutritious and healthy rotis made from a flour of wheat, gram and barley. But with the passage of time, prices increased and people started preferring comparatively cheaper wheat flour. People here have a strong belief over home made butter and ghee , they use these liberally in their daily diet. In most of the homes,”nooni or tindi ghee”  a homemade fresh butter   is churned daily . As a part of their culture, girl’s

                                Nagaland Traditional Recipes Nagaland , located in very Northeastern India, is a state that’s just north of Myanmar and just south of China and Bhutan. There are sixteen main tribes in Nagaland, each with similar yet unique traditions and practices. While food from each tribe overlaps, there are also certain dishes that are specifically known from a certain tribe. Rice, pork, chicken, dog, insects and worms, vegetables, and famous chili sauces are essential in the Naga diet. After a 30 hour train ride on the Kamrup Express from Kolkata, I was ready to eat; Nagaland food was calling my name! In Nagaland, as my local friends mentioned, it’s most common to hang out at homes of friends and family. So not that many locals go to restaurants for meals, but eating at home or eating at friends’ homes is still very much a part of their culture. That’s part of the reason why you won’t find many restaurants serving traditional Naga food in Nagaland. T