SINDHI-STYLE AAMRI KACHALU (Tamarind Taro Root)

Kachalu or Arvi (sometimes also called Arbi) is the thick, tuber stalk of the taro plant. It is an important part of global cuisines and diets for thousands of years.  The Taro Root or Kachalu is widely used in Sindhi cuisine, including in Sindhi kadhi and Sindhi moong dishes.  It is also boiled and deep-fried …

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DAL- BAATI- CHURMA

  Rajasthan’s signature bread is the Baati paired with a Dal, and often accompanied by a sweet called Churma. Baati is usually made from wheat dough and shaped like a ball. Baati was traditionally made for travel and hunting trip as being dry it keeps well, and today Baati, Dal and a sweet made from …

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Seasalt caramel choco cookies

  Ingredients  1 cup jaggery powder 1/4 cup whole wheat flour 3 tbsp ghee 1/2 Sea salt caramel chocolate 1/4 cup water Method Take 1/4 cup water in a pan and heat it to melt jaggery Take a bowl add wheat flour Add ghee into it and mix properly Add melted jaggery water and make …

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Sindhi Saeyal Phulka

  Each culture has its own creative recipes for using left overs. Among Sindhis, one of the best dishes made from leftover rotis is Saeyal Phulka or Seyal Mani. It is so good that many people even make rotis specially for this dish.  Ingredients Leftover rotis – 4 Coriander leaves – 1 cup Garlic – …

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Assamese Regional Recipes

Assamese cuisine uses some distinctive leafy  vegetables (xaak is the generic word for greens)  like Nol Tenga from the Indian Chestnut Vine, Pui Xaak from the red spinach, Tenga-Mora from Roselle, Tita Mora from the Jute plant and Dhekia from the fiddle-head fern to just name a few. The profusion of waterways, jungles, wetlands and …

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Meat dishes from the Western Deccan

About 70% of Maharashtra’s population is non vegetarian. It is known for its meat, poultry, fish and seafood dishes that vary greatly in the different regions of the state like Vidarbha,Paschim Maharashtra called  Desh, Marathwada, Khandesh and the Konkan coast. While the coastal area is known for its fish and seafood, the Marathi-speaking people of the Deccan are …

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CHAAP CHOLE DABBAL

Story: Chaap Chole Dabbal is a combo meal or breakfast that is also a popular street food in Sindhi populated areas. Chaap is a tikki or patties, chole is chickpea and dabbal or double is bread.. Another version of this dish is Dal Chole Dabbal This dish is so popular as a street food that …

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Gol Keri Sweet Pickle

For me as for many others from India, “Pickles is not a food, it’s an emotion”. I have an unconditional love for pickles, specially the Gujarati pickles. The great food historian, the late KT Achaya says pickles in India became innovative and highly evolved,many centuries ago. We Indians believe in the maxim, “Atithi Devo Bhava”, …

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Soya Keema Pulao

Soya beans, known for their high protein content, vitamins and minerals, are frequently processed into a variety of foods like soya granules, soya chunks, tofu etc. Soy granules and soya chunks can be used as an alternative to meat by vegetarians and vegans for many recipes. In this recipe I have used soya granules in …

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