Regional Recipes

Kala Chana Curry (Bengal Gram/ Black Chick Peas curry) (South Indian Recipe)

All Recipes, curry(gravy) vegetable sabji, Main Course, Regional Recipes, South Indian Recipes, Veg /

Servings: 2-3 Soaking time: 6 hours. Preparation time: 13 minutes. Boiling time: 13 minutes. Frying time: 7 minutes. Cooking time: 6 minutes. Total time: 39 minutes. “South Indian-Style Kala Chana Curry” or  “Kala Chana Curry (Bengal Gram/ Black Chick Peas curry) (South Indian Recipe)” a delicious and protein-packed dish that combines black chickpeas (kala chana) […]

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Jowar/ white millet Roti (Indian Sorghum bread)

All Recipes, Bihar Delicacies, Gujarati dishes, Indian Bread (Roti,Paratha,Poori & Chapati), Rajsthani Cuisine( Royal Food from Iand of Maharaja), Uttar Pradesh Cuisine /

Servings: 2-3 Kneading time: 7 minutes. Rolling time: 2 minutes (each). Cooking time: 3-4 minutes (each). Total time: 13 minutes. Jowar/ white millet Roti (Indian Sorghum) is  one of the India’s and Africa’s ancient food grain, an important millet used as food not only in India but worldwide; one can eat this on daily basis,

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Jaisalmeri Kala Chana (no onion and garlic)

All Recipes, curry(gravy) vegetable sabji, Main Course, No Onion and Garlic (Satvic), Rajsthani Cuisine( Royal Food from Iand of Maharaja), Veg /

Servings: 2 Soaking time: 6 hours. Preparation time: 3 minutes. Boiling time: 17 minutes. Seasoning time: 3 minutes. Total time: 23 minutes. “Jaisealmeri Kala Chana” is a flavourful black chickpea curry inspired by the culinary traditions of the Jaisealmer region, known for its bold flavours. Often prepared without onions and garlic, it has a unique,

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Himachali Aaloo(Potato with Apple)

Aaloo, All Recipes, Dry vegetable sabji, Himachal Cuisine, Main Course, Regional Recipes /

Servings: 4 Boiling time: 10 minutes. Preparation time: 10 minutes. Frying time: 9 minutes. Cooking time: 6 minutes. Total time: 35 minutes. Himachal Pradesh is northern mountainous state of India; famous for rich in tradition, culture, dress, language and of course its cuisine. The food is different in taste, variety and style of cooking from

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Ghughani dry (Black Chick Peas/Bengal Gram) dry

All Recipes, Bengali cuisine, Bihar Delicacies, Breakfast & Teatime, Dry vegetable sabji, Indian Breakfast, Indian Street Food (Samosa, Kachori, Chaat), Punjabi Cuisine, Rajsthani Cuisine( Royal Food from Iand of Maharaja), Uttar Pradesh Cuisine /

Servings: 4 Soaking time: 6 hours. Preparation time: 10 minutes. Frying time: 10 minutes. Cooking time: 15 minutes. Total time: 35 minutes. Ghughani is a common and adorable breakfast in my parent house; eaten with Paratha, Kachori, Roasted Poha or Fried Poha (Flatten rice); my mother used to cook almost every day in the breakfast,

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