Kong Phirin | Suji Kesar Phirni from Kashmir | Semolina Saffron Pudding

Kong Phirin | Kashmiri Suji Kesar Phirni

While the traditional Phirni in North India is made with ground rice, in Kashmir it is made with Suji, Rava or Semolina. Flavoured with Saffron, THE aromatic that Kashmir is famous for, Kong Phirin is a creamy and light dessert that is a great way to finish off a heavy

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Turiya Muthia nu Shaak from Gujarat

I love Methi Muthia and got a packet of fried Methi Muthias last week, just to munch on. Then as I was idly browsing what one can do with Muthias, I came several recipes of Muthia being used in curries. The one that caught my eye was Turiya Muthia nu

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Kobbari Putnala Pappu Pachadi | Hotel Style Coconut Chutney

Hotel Style Coconut Chutney | Kobbari Putnala Pappu Pachadi

Today, I present Hotel Style Coconut Chutney (called Kobbari Putnala Pappu Pachadi in Telugu). It is THE best kind of chutney, especially for Medu Vada | Garelu. In most households, the traditional coconut chutney rules the roost. However, it is cholesterol-laden and goes rancid very soon. Hotels cannot afford to keep

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Bachali Kura Pulusu served with rice and mango pickle

Andhra Bachali Kura Pulusu (Malabar Spinach Stew)

Bachali Kura Pulusu is very popular in our home and I make it at least once a month, if not more. In fact, we use Bachali Kura (aka Mayalu in Marathi, Poi Shaak in Bengali, and Malabar Spinach in English) in a variety of ways in my home: Bachali Kura Pappu, Kanda

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Sheer Korma | Sheer Khurma

Sheer Khurma | Sheer Korma (Dates and Vermicelli Kheer) for Eid

For as long as I can remember, I have associated Ramzan (aka Ramadan) and Id-Ul-Fitr with delectable sweets; Malpua, Phirni, Sheer Khurma | Sheer Korma, Meethi Seviyan, Zarda Pulao/Meethe Chawal,…  May be because I am a vegetarian these are the only delicacies I can enjoy. All my life, I have been blessed with

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Chhena Poda is a baked paneer cake from Odisha

Chhena Poda | Baked Cottage Cheese (Paneer) Cake from Odisha

My list of recipes to try is a mile long and seems to get longer by the day as I discover new cuisines and dishes. In recent times, Odia cuisine has caught my interest and I am now determined to explore this culinary tradition. So here comes the recipe for Chhena

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