Indian state wise dishes and more

1- Maharashtra: Misal pav

In marathi language the word ‘misal’ mean “mixture”.It is a maharastrian street food. Misal pav is a spicy curry served as breakfast. Misal is a spicy curry usually made from moth bean, potatoes, peas and pav is a type of indian bread roll. The final dish is topped with several, onion, lemon and coriander. This sprout curry is also called as usall.


– Rinse 2 cups of moth beans sprouts first in running water a couple times. If you don’t have moth bean you can use also moong beans sprouts.
–Drain the water from the sprouts very well and add the sprouts to a 3litre stove top pressure cooker with two medium sized potatoes and ¼ teaspoon of turmeric powder as required in the cooker.
-Add 3cup of water as required. The water should be covered the matki sprouts and potatoes about 2inches above. If needed more water can add.
-Add 1/2teaspoon of salt or as required.
-Pressure cook for 2 to 3 whistles on medium heat. When the pressure falls on its own then only open the lid of the pressure cooker.
-Then for other preparation, soak the tamarind in 1/3hot water for 25 to 30 minutes in a bowl.
-Squeeze the tamarind and extract the pulp for using it later. Measure and keep all the spices ready.
-In another pan, heat 3 tablespoon of oil, crackle1 teaspoon of mustard seed , 1 teaspoon of cumin seed at low medium till gets golden.
-Add one large or medium sized onion and saute till the onion soften and golden brown in color.
-Then add 10 to 12 curry leaves, 1 to 1.5 teaspoon of ginger garlic paste, 1to 2 chopped green chilies. Stir and saute for some second till the raw aroma of ginger garlic goes away.
-Then add 1 teaspoon of turmeric powder, coriander powder, cumin powder, 1/2teaspoon of red chili powder and Cayenne powder, 1 to 1.5 tablespoon of goda masala.
– Stir with a spoon and mix the spice powers, keep the heat to a low so that the spices don’t get burnt.
-Then mix the prepared tamarind pulp. Simmer on low heat till the raw aroma of the tamarind goes away.
– Drain the water from the pressure cooked matki sprouts and potatoes with a colander. And add the cooked sprouts and potatoes to the pan.
-Stir and add ¾ to 1 cup of water or more as required. Usually the misal curry is medium in consistency. So adjust water according to the consistency you prefer but do not make it very thin.
-Season with salt as required. Simmer the usual for 8to 10 minutes in low heat with occasional stirring
– Lastly garnish with coriander leaves.
-Serve a side of lemon wedges, chopped onion and mix.

In 2015,the misal pav served at Dadar’s Aaswad restaurant was named world’s tastiest vegetarian dishes at the FoodieHub Awards in London.

2- Punjab: Makki Di Roti & Sarson Da Saag

It is the most famous cultural dish of Punjab state. Punjab people are very fond of Sarson ka saag and Makki ki roti. This recipe Punjabi is made from sarson means leaves of mustard plant and makki ki roti means pancake of cornflour. It is a dish which comes from rustic roots and flavors closest to heart. Each season has a special dish a special veggie and fruit. It is mangoes for summer. Household all across Punjab serve Makki di roti and Sarson da saag.


Makki di roti-
-Make a soft dough with all ingredients except oil.
-Make small balls and roll each one into a thick chapatti.
-Cook it on a flat tawa using oil or ghee on both side.
Sarson da saag-
-Clean, wash and cut the sarson and palak roughly.
-Heat oil in a cooker, then add jerra, onion, ginger, garlic and green chilly. Fry till the onion color changes to brown.
-Now add the sarson, palak, salt, turmeric and water. Cover the lid and pressure cook for 4 whistle. Once it cools down, grind the saag coarsely in a blender.
-Add makki ka atta to the saag and cook on slow flame for 15 to 20 minutes.
-Just before serving, heat ghee and add hing and red chili to it . Mix it with saag.
-Serve hot with makki ki roti.
We have served Sarson da saag and Makki di roti along with condiments like onion, white butter and jaggery which makes this meal complete. You can also make this meal for your winter house parties.

3- West bengal: Kosha Mangsho

Kosha Mangsho is a very popular traditional curry in Bengal. The word mangsho means meat and the word kosha comes the word koshnao which means cooking on slow heat with spices. It’s literal meaning is sauteed meat. It is also a staple curry in many bengali households in sunday morning.


-First rinse ½ kg bone in goat mutton well with water and drain nicely.
-In a large bowl , mix the mutton pieces with ½ cup thick plain yogurt, 2 teaspoon ginger garlic paste, 1 tablespoon mustard oil. Cover the bowl with a lid and refrigerate 3-4 hours for marinating.
-Pull the marinated mutton out from the refrigerator after 4hour.
-Now, heat 4 tablespoon mustard oil. While the oil is heating slightly crushed 2 whole black cardamoms, 3-4 whole green cardamom, 1inch piece of whole cinnamon stick, 2-3 cloves in a pestle. Crushing the spices to helps releasing all the flavor in the oil.
-When the oil is hot add 2 bay leaf, 2-3 dry red chili, crushed whole spices, 1 teaspoon sugar and fry 4-5 second.
-Add ½ cup chopped onion until they turned golden brown in color. Then add 1teaspoon chopped ginger and garlic.
-Now add the marinated mutton pieces along with marinade potatoes for 5-6 minutes.
Then add turmeric powder, coriander powder, red chili powder, cumin powder and salt as required and cook for 2-3 minute. Add 1 cup plain yogurt and cook for 5 minute.Then add some hot water.
-Cover the pan with a tight fitting lid and cook 20 minute at low medium. Now repeat the process of adding some water and cook the mutton until the meat is tender(1.5 to 2 hours).
-Finally add garam masala powder, slit green chillies and ghee and mix well.
Cook for another 3-4 minute until the gravy is slightly thickened.
Kosha Mangsho mostly served with soft bengali luchi Or with the portion of the delicious Bengali Misti pulao.

4- Gujurat: Dhokla

Khaman dhokla, a famous snack sold in every street of Gujurati. Khaman dhokla is a soft and fluffy steamed snack from Gujurati repertoire. This recipe is very simple and luscious.


-To make Khaman dhokla, combine the besan , semolina, sugar, ginger-green chili paste, lemon juice and salt as approx in a bowl. Then add ¾ cup water using a whisk to make a smooth batter.
-Before steaming add some fruit salt and mix lightly.
-And pour this batter in a thali and spread evenly by rotating the thali clockwise.
-Steam in a steamer for 10-12 minutes.
-Till Dhokla is ready. Keep aside.
-In another nonstick pan, heat some oil and add some mustard seed. After seed crackle, add some curry leaves, dry red chili, sesame seed and saute in a minute.
-Add ½ cup water and mix well, the add this prepared Dhokla and spread it evenly for 5 minute, so that the dhokla will absorb the water .
-Cut into pieces, garnish with chopped coriander and grated coconut. Serve with green coriander chutney.
There are different kind of Dhokla prepared with different ingredients. Some of the popular kind of Dhoklas are-khatta dhokla, Rasia Dhokla, Moong dal Dhokla, Khandavi Dhokla, Cheese Dhokla, Toor dal Dhokla, Sandwich Dhokla, Rava Dhokla, Mix dal Dhokla, Green Peas Dhokla, Meetha Dhokla, Besan Dhokla, Khaman Dhokla.

5- Kashmir: Rogan Josh

The dish Rogan josh hails from Kashmir region of india. But originally the recipe came from persia. And was brought to India by Mughals. It is usually made using goat meat(mutton) and sheep meat(lamb).


-Wash the mitron nicely and drain water completely.
-Marinate the mutton with 1 teaspoon fennel seed, ¼ teaspoon cinnamon powder, 1teaspoon kashmir red chili powder, ½ teaspoon black pepper powder, ½ teaspoon cardamom powder in a bowl.
-Wrap the bowl and refrigerate it for better results.
-Hear oil in a wok and add bay leaf , 2black cardamom, 4 cardamom pods, 4 cloves, cinnamon stick, 1/2teaspoon black pepper powder, fennel powder, hing, kashmir red chili powder and alkanet.
-Then immediately add the marinated meat and mix well on medium flame stirring occasionally.
-Add almost 1cup of water to mix and allow it to cook with lod closed.
-In another bowl add yogurt, red chili powder, fennel powder and whisk nicely.
-Take off the lid and add whisked yogurt and mix nicely and add a pinch of salt or as required.
-Now add ratan jot and cook till the mutton is soft and tender . Garnish with chopped green coriander leaf .
Serve the Kashmir rogan josh with hot steamed rice or rumali roti for a delicious weekend meal .
In India Rogan josh is often made with goat instead of mutton, due to it’s wider availability. There is a variety with beef as well , brisket being preferred.

6- Tamil Nadu: Pongal

Pongal is an Indian rice.Pongal is an easy classic South Indian breakfast recipe made with rice and moong dal through pressure cooker. It’s very light on stomach and easy to prepare. This dish have savory flavors and is cooked in ghee.


-In a pan roast moong dal 1/2cup.
-After that take it in a mixing bowl with 1/2cup rice and wash.
-Now heat pressure cooker and put washed rice dal in it. Add 3 cup water, 1 tsp ghee, 1green chili, 1/2tsp sugar, salt to taste, 1/4tsp turmeric powder mix them.
-Cook it for 3whistles on medium flame.Turn off flame and let it cool.
-Mix some hot water to make this consistency thin.
-Now heat 2 tsp ghee in a pan , add 1tsp black pepper, 1/2tsp cumin seed, 1/4tsp asafoetida,3/4tsp ginger, 3-4dry red chili and fry them. Add curry leaf also.
-Pour this tadka on pongal. Mix it well and garnish with fried cashew.
Pongal are of different types-chakarai pongal, venn pongal, melagu pongal, puli pongal.

7- Assam: Papaya Khar

Khar is the most famous Assamese traditional dish loved by locals and also people from other states.Khar is a very healthy dish of Assam , it is also good for our stomach as it cleanses stomach. Essentially, exotic liquid strained from sun dried banana skin and cooked with a seasonal vegetable like papaya. One of the most popular and easy to cook khar dishes is prepared with papaya . The dish has health benefits and is considerably beneficial for digestion.


-First boil papaya in a pressure cooker for 1or 2whistle.
-Heat some mustard oil in a frying pan, add jeera, dry red chili, chopped garlic cloves.
-When crackling, pour papaya, khar and salt as required.
-Mix well in medium heat for a few minutes until the papaya pieces till tender.
-When they become soft, sprinkle them with chopped coriander leaf , and the papaya khar is ready.
-Serve at lunch with rice.

8- Bihar: Litti Chokha

It is the famous traditional dish of Bihar. It is a dough ball made up of whole wheat flour and stuffed with gram flour and chokha is mashed relish that is served with litti. Chokha can be prepared with roasted eggplant, boiled potatoes and roasted tomatoes. It is also one of the most popular street food of eastern UP.


Dough preparing-
-In a bowl add 2cups whole wheat flour, 1/4teaspoon salt and 1 tablespoon ghee Or oil. And add some water and knead to preparing a soft dough. Cover the dough and keep aside.
Preparing stuffing for litti-
In a mortal pestle take ½ teaspoon cumin seed, 1/2teaspoon fennel seed and crush them.
-Now in a bowl take 1 cup of roasted gram flour and add the slightly crushed cumin seed and fennel seed.
-Now add 1/2teaspoon ajwain , 1/2teaspoon nigella seed, 1/2teadpoon red chili powder, 1teaspoon chopped green chili, 1teaspoon chopped ginger and 1teaspoon chopped garlic, 2tablespoon chopped coriander leaf, 1/4teaspoon black salt or regular salt.
-Then add 2teaspoon lemon juice, next 2teaspoon mustard oil and mix very well.
-Sprinkle 2 tablespoon water and mix well so that the stuffing mixture should not be too dry or too wet .
Stuffing and shaping litti-
-After 30minutes make small size ball from dough and sprinkle little flour, roll each dough ball to circle.
-Place 2to 3 tablespoon of stuffing in the center, pleat and then join the edges . Place the joined part and make roll the stuffed dough balls in palms so that you get a round shape and keep aside.
-Now add 1 teaspoon ghee to the wok, grease it , let it heat . Put the littis to roast in it. After 3minute , let’s check the litti.slightly move it , you can see it roasting. Cover the littis , roast for 2to 3 minutes them move them. Roast them until golden brown.
-Deep the littis in ghee so that it turns out to be delicious.
-Litti chokha is ready.
Chokha making-
-To make it take 1soft eggplant.Grease the eggplant with some oil, this helps to remove the skin of the eggplant. Likewise also grees the tomatoes. Roasted them.
-Keep the roasted tomatoes and eggplant in a bowl. Peel the tomatoes and eggplant for chokha.
-Now crush them in a bowl with boiled potatoes.
-Now add 1 tsp salt, 2finely chopped green chillies, 1 tsp ginger paste, 3to 4 tsp chopped coriander, 1tsp lemon juice. With the help of masher, mix spices and mash the veggies. Add 1 tsp mustard oil.
-Now chokha is ready.

9- Himachal Pradesh: Dham

Dham is a traditional feast prepared in Himachali style and served during ceremonies.Himachali’s grand wedding feast is called Dhama. Dham is in essence a satvik vegeterian thali. Temples also serve Dham on most of the religious festival or auspicious dates. Himachali food varies from region to region. Dham is only cooked by botis(Brahmins). The food is served on leaf plates called pattal. Dham is a mid day meal served to people on himachali culture.
The Dham dishes includes here are-
Beat the curd using a whisker until it is creamy , smooth and lump free.
-Heat a sauce pan and add 2 tsp ghee, after ghee melted add some asafoetida, cumin seed, bay leaf , cinnamon, cardamom, black peppercorn and stir till 30 sec.
-Now add turmeric powder, red chili powder, coriander powder on low flame. Few seconds later add boiled chickpeas.
-Fry them on low flame 2-3min., then add the beaten curd while stirring continuously on low flame.
-Then add sugar, raisin, cashews and mix well till ghee separates out. Now add 2 cup water and allow to boil.
-Serve the delicious madra with steamed rice.

b)kale chane ka khatta
-In a mortar take some carom seed, garlic cloves and crush them. Then add some green chillies, chopped onions, mint leaves and keep pounding the mix. .
-Heat a sauce pan , pour mustard oil . After heating add some cumin seed. After seed crackling, add pounded mix and saute until the smell of garlic and onion goes off.
-Then add turmeric powder and saute few seconds then add boiled chickpeas with some water and mix them well.
-Now in a bowl mix 1/4cup water with little rice flour get a lump free slurry and pour them in sauteed chickpeas.
-Add 2cup water and allow to boil. Add salt as required. Then add jaggery, mango powder and allow the soup to simmer so that the flavors blend very well.
-Serve the flavorful kale chane ka khatta with hot rice.
c) maa ki daal
-Whole black gram soaked overnight.
-In a pan cook them in mustard oil with minimal spices.
-Simmered until it blends well and get a creamy gravy consistency.
-Now serve this flavorful dish with steamed rice or salad .
d)-mukund wadi curry
-In a mixing bowl add flour, salt, water and make a soft dough.
-Place dough in water undisturbed for 10 minutes. Drain. Knead dough and continue the process 3-4 times. Only one fourth of the dough would be remaining.
-Knead this mukundwadi along with spices. Make small balls with this gluten.
-Make vegetable stock by heating water with ginger, peppercorn, cloves, chillies, cinnamon and vegetables. Once it boils add mukundwadi pieces. Boil them till they floats.
-Drain wadis and let them cool.
-Deep fry in oil till golden brown. Ready.
e) -matar paneer
-First cut the paneer pieces like diamond shape.
-In a wok heat some oil and add chopped onions , saute them until golden color. Now add chopped tomatoes and saute them.
-In a grinder grind this sauteed onions and tomatoes.
-Now add the paste on hot oil and saute them with turmeric powder, red chili powder, spice mix powder and tomato sauce and mix them well.
-Now add the boiled peas, some water and give it boil. Then add the paneer chunks into the gravy and simmer for 5minutes and add salt as required.
-Lastly add some kasuri methi and garnish with chopped coriander leaf. Serve this gravy with naan and jeera rice.

f) -kaddu ka khatta
-Peel the pumpkin.
-In a pan heat some oil, add asafoetida, coarsely pounded fenugreek, fennel and cumin seed. When begin to splutter add ginger and whole red chili.
-Saute till lightly coloured and add pumpkin. Stir fry on high heat till it looks glossy.
-Then add salt, turmeric powder, chili powder, garam masala, coriander powder, sugar and mix well.
-Cover and simmer till cooked through, stir 3minutes.Then add tamarind and cook for 2-3 minute and serve hot with chopped coriander leaves.
g) -Bhey
-Boil the lotus stem with water and salt for 15minutes.After cooked drain the water.
-Now heat a pan with oil and add ginger, garlic, onions and saute them till onions translucent. Then add some turmeric powder, red chili powder, salt to give it a toss.
-Add cooked lotus stem , besan flour and mix them well. Bhey is ready.
Serve it with Tawa paratha and Gujurati dal.
h) -meethe chawal
-Rinse the rice and soak for 10 minute. Add saffron strands to Luke warm milk and keep aside.
In a open vessels cook rice with 3cup water until rice should be 80%cooked.
-Drain the rice in a colander and let it cool.
-In a wok heat some ghee , add some fennel seed and stir fry the seed until fragrant.
-Now add cinnamon sticks and cardamom pods, fry them. Now add sugar and allow it to caramelize to bit.
Add ¼ cup water and allow the sugar syrup to boil.
-In this boiling syrup add the cooked rice and followed by pinch of turmeric and saffron milk. Mix everything very well, taking care not to break the rice grain.
-Cover cook the rice on low flame for 10 minute until all the moisture dries up.
-Meetha bhaat is ready .
i) -Chawal
j) -salad

10- Andhrapradesh: Pootharekulu

Pootharekulu is one of the popular sweet dish unique to the state of Andhrapradesh. The word Potha means cutting and Reku translate to sheet in telugu. The sweet is essentially coated sheet. It is basically made from thick rice starch which is considered to be highly nutritious.
Rice starch, powdered sugar, ghee, cardamom powder, dry fruits.


-Soak the rice for 4to5 hours and grind them to make a smooth batter . To make the edible rice sheet we need to make a clay pot ready with appropriate temperature.
-Once the pot is ready with the appropriate temperature we start making the rice sheet.
-With a cotton cloth dipped into the rice batter and spread them over the hot clay pot. Once we are done with the spreading we need to take off the sheet.
-Either we can add ghee, sugar, cardamom very next moment we take off the sheet and roll the sheet at once.
-Rice sheet is ready.
-Now take a little rice sheet and apply ghee carefully over the sheet and sprinkle powdered sugar and some cardamom powder.
-Layer the sheets, repeating the process of applying ghee and powder sugar at each layer.
-Cut into approximately 4inch long pieces.

11- Telangana: Biryani

It is seen mainly in the city of Hyderabad capital of Telangana. Biryani is a mixed rice dish originating among the Muslims of India subcontinent. It originated from birinj the persian word for rice. It is delivered from biryan which means to fry or to roast.


-First clean the meat.
-For marination take the meat in a bowl and add 400 gram curd, 1/2tsp red chili powder, 1/2tsp turmeric powder, 1lemon extracted, 4 tablespoon ginger garlic paste, salt as per taste, 1 tsp cardamom powder, 1/2tsp caraway seeds, 4 cinnamon sticks, 5 cardamom pods, 4cloves, chopped coriander leafs and mint leaves.
-mix all of these thoroughly.
-Add semi cooked rice, saffron, clarified butter, water and oil. Mix them well.
-Now apply sticky dough on the side of the pan. .
-Cover with lid to seal it and cook for about 25 minute.
-Hyderabadi biryani is ready. Garnish with chopped coriander leafs.
It is always accompanied with Dahi ki chutney, mirchi ka salad, Raita. Baghar-e-baingan is a common side dish .

12- Goa: Goan Fish curry

Goa is known for its seafoods. Goan fish curry is the famous dish of Goa. This is warm, spicy and tangy fish curry. It’s an aromatic curry with a blend of spices, garlic, ginger, and onion along with fresh tomato and coconut.


-Wash the fish and drain well. Then marinate the fish.
-For marination In a mixing bowl add the fish with 1/2tsp salt, 1/2tsp turmeric powder, 1tblspn lime juice mix well to coat the fish.
-keep the bowl aside for 10minutes.
-Now make the group goan masala paste.
-In blender add 1 cup grated coconut, 2 tablespoon coriander seed, 2 tsp cumin seed, 5-10 dry red chili, 6cloves garlic , 1 tsp black peppercorn, 1 tsp cloves, cinnamon stick and some water and mix them making a paste.
-Now in a pan heat some mustard oil then add the marinated fish. Fry the until light brown in color.
Remove fried fish on a plate.
-Again in a pan heat 3 tsp vegetable oil and add 2-3 chopped green chili, 1/2cup chopped onion , fry them.
-After some time add 1/2cup chopped tomatoes, then 2tsp red chili powder , fry them until tomatoes are slightly mushy.
-Now add the ground masala paste with 1cup of water and 2tsp tamarind paste and mix well. Cover the pan for 5minute.
-Now add 1cup coconut milk with 2cup of water and mix well.
Add the cooked fish with salt as required. Reduce the heat to low for 3minute.
Fish curry is ready. Garnish with chopped green coriander leaves and serve with hot rice.

13- Uttarakhand: Kafuli

Kafuli is the famous dish of Uttarakhand. Kafuli is thick gravy preparation made from green leaves vegetables.


-Wash palak and methi in water and chopped them.
-Boil this chopped green leaves.
-Make a paste with ginger and garlic.
-Then make a puree with this boiled green leaves.
-Now heat some oil in a pan , add cumin seed and fry it. Now add ginger garlic paste and saute them.
-Add turmeric powder, puree, salt and water as required and cook sometime.
-In a small bowl make a paste of rice flour with water and put it. Add blend curd and let them simmer and release sometime for cooking.
-Kafuli is ready and serve it with chapati and phulka.

14- Tripura: Chakhwi

Chakhwi is a famous dish of Tripura. It is a bamboo shoot curry.


-Boil 2ltr water in a pan and add 2spoon baking soda, boil them till remove the foam slowly.
-Now add turmeric powder, chopped green chili, chopped ginger , salt as per taste and continue to boil.
–Add bamboo shoot, lentils, jackfruit seed in the pan and another boil them. Then add papaya and drumstick leaf and cover with lid to boil till 15minutes.
-In low flame add rice flour paste and slowly stir the curry. Again cover with lid for 5minutes.
-Then add lemon leaves and black pepper powder and mix well , cook them for 2minute.Now is ready.
-Serve with 2 tsp ghee with warm rice.
If you need nonveg chakhwi the you can add pork before except for papaya.

15- Manipur: Kangshoi

Kangshoi is basically a famous dish of Manipur prepared with vegetables. This is very popular in Manipur. It is soupy in consistency. This stew is served with rice or fish .


-Clean the spinach and chop them with veggies and onions.
-Now heat a pan with 1ltr water, dry fish, ginger, garlic, turmeric powder, fresh chilies, salt as per taste and give to boil for 5minutes to release flavor.
-Then add chopped vegetables, herbs, jackfruit seeds, kidney beans with white portion of the onion.
-Add the grilled fish and spring onion , mix very well. Add 1 cup water to boil , cover and cook low heat about 1/2hours until the veggies are became soft. Ready.
-Garnish with chopped coriander leafs and spring onion.
-Serve with steamed rice.

16- Meghalaya: Jadoh

Jadoh is laboriously made with rice and meat. In khasi language,’ja’ means rice and ‘doh’ means meat. It is the famous dish of Meghalaya. Jodoh can be called Meghalaya’s very own biryani. But it is cooked in red rice which happens to be the staple food of Meghalaya. It’s rich and unique in color.


-Heat ghee in a vessels and add the spices(4pods cloves, 1 star anise, bay leaf)
-Add onion , ginger, garlic, green cholli, coriander , mint paste and saute them well.
-Add vegetable pieces and cook them in low flame.
-Then add basmati rice, fry and add water and salt and cook them until ¾ done .
-Cover the lid, in low flame cook about 15 minutes until water absorbed. Then garnish with chopped coriander leaf.

17- Kerala: Appam

Appam is one of the favorite breakfast dish of Kerala. Appams are soft , pillowy cakes and crepes made with a fermented rice batter. It is also a bowl shaped thin pancake. The most common side dish served it with is spicy mutton curry.


-Soak idli rice for 5hours. Add 1/4cup gated coconut and blend smooth. Then transfer to a batter.
-Then in pan take 2 tsp batter with half cup water and mix well.
-Keep stirring on medium flame till thickens forms a paste. Keep them cool completely. Then transfer this paste to batter and mix well.
-Keep 8hour for fermentation. Add half tsp sugar, half tsp salt, pinch of baking soda,water as required, mix gently.
-Now in a hot appam tawa pour consistency, twirl the batter, cover and simmer for 2minute.Now appam is cooked completely.
Appams are served with vegetable stew, chickpeas curry, potato stew, vegetable korma, coconut chutney.

18- Madhyapradesh: Bhutte ka kees

It is the street food of Indore. It is really tasty.


-For bhutte ka kees grate the corn by slightly rotating it. Take a cup of sweet corn and grind them coarsely.
-Now turn on the flame and heat the pan . Add clarified butter to the pan.
-To the warm clarified butter add asafoetida, cumin seeds, mustard seeds. Sate them. Then add ginger paste, green chill, turmeric powder to it . Now grated corn paste. Stir fry all the ingredients properly until the color changes slightly.
-Sauted corn paste is finally ready. We have stir fried the mixture continuously for 6minutes.Now add red chili powder, milk, sugar and boil the mixture by continuously stirring it.
-When the mixture starts boiling close it with a lid and simmer it for 5-6minutes.
-After 5mibute check them and add salt , mix it. Again close the lid and cook for 5 minute.Overall we have cooked the dish for 12 mins on low flame.
-Add lemon juice and sprinkle some chopped coriander leaves and mix it.
Garnish it with grated coconut and green coriander leaves.

19- Rajasthan: Dal baati churma

Dal baati is a Rajasthani recipe which is liked by all. It is made of 3items baati, dal, churma.


-In bowl add semolina, carom seeds, half amount of ghee in wheat flour. Mix all ingredients nicely. With help of water we knead a hard dough. Keep aside for 20 minutes so that dough puffs.
-Now take little amount of dough and roll it in round shape.
-Grease baking tray with some ghee and place battis on it. Roast them for 4minutes in tandoor and check them. After 4minute check the battis and heat another side in tandoor. Now battis have brown from all sides
-Now deep battis In ghee
-Serve battis with any kind of dal.
-Wash all dal together add 1cup water with 1tsp turmeric powder in a pressure cooker. After 2 whistles allow the cooker to cool and remove all dal.
-Mix all the spices powder in 1/2cup water and make a paste.
-Now put ghee in a pan, put cumin seed, coriander seed , after splut add ginger. Then add the spices powder and fry a minute, then add the cooked dal.
-Then add remaining water and stir well. After boil add extra zing, lemon juice, salt and mix it . Garnish with chopped coriander leaves.
-In a grinding bowl take 2to 3 battis and grind them.
-Now in a pan heat 3 tsp ghee add 1tsp edible gum. Fry it for few seconds.
-Add the grounded powder. After that add powdered sugar. Churma is ready.

20- Haryana: Bajre ki khichdi

It is the famous dish of Haryana. Cooked with bajra.


-Soak bajra in water for 8to9 hours. Keep the bajra in a blender , run it on slow speed for very less time. Stir it with a spoon and again run it on slow flame.
-Heat a cooker for making khichdi. Add 1 tsp ghee and let it heat. Now add 1/4tsp cumin seed, 1/2pinch asafoetida, green chili, ginger paste, turmeric powder and slightly stir the spices.
-Now add bajra and moong dal, stir and roast it for 1min.Then add 3 cup water, salt and stir it. Close the lid of the cooker and cook until 1whistle.After whistle cook the khichdi on low flame for 5 minute.Off the flame.
-Keep the khichdi in cooker till pressure escapes from it. Keep it in a bowl.
-Now heat a tadka pan, add 1 tsp ghee, cumin seed and roast.
-Pour the tadka over the khichdi. Slightly mix it.
You can serve this khichdi with curd , pickle, papad and chutney.

21- Arunachal pradesh: Thukpa

Thukpa is a veg noodle soup famous in Arunachal pradesh. It originates from Tibetan. This noodle soup is loaded with fibre and nutrients. It has a low calorie value and can be digested quickly.


-Boil noodle with pinch of salt and 1tsl oil, then drain.
-In a pan heat 3 tsp oil add 1 tsp cumin seed, chopped ginger, garlic, green chili and fry them. Fry them until golden brown. Now add 1chopped onion and fry till they are soft.
-Then add 400 gram mushroom, green peas. Roast the mushroom for a couple of minute.
-Now add chopped carrot, beans, capsicum , tomatoes fry all vegetables for 5 minutes so they are nicely caramelized.
-Now add the spices(turmeric powder, coriander ,cumin powder, salt as required), fry for 2minutes.
-Add 1 liter water with 2tsp soy sauce, spring onion, fresh coriander , cover and let the soup simmer about 5-7minutes.
-After that add 2tsp lemon juice , mix them and check the consistency.
-At the last pour the warm soup on the noodles and garnish with chopped coriander leaves and spring onions.
Traditionally it served with momos.

22- Sikkim: Momo

Momo is a type of steamed dumplings. Momo has become a delicacy in Nepal. Momos are the most popular delicacy among the people of Sikkim. Sikkim momos considered, a tibetan delicacy and influenced by Nepalese cuisine, are Sikkim’s lifeline. Momo have became a popular snack in restaurant and street stalls across the country, not just in Sikkim.


-Mix the flour in a bowl , pinch of salt as per taste, little water at a time and make a stiff dough. Knead the dough until smooth and cover with a lightly damp kitchen towel.
-In a pan heat some oil fry the onion and garlic till golden .
-Add the meat and brown , fry some time. Then add soy and chili sauces and mix well. Add the freshlyground paper and as per taste cook till the pork is done. Now off the flame and release the filling for cool in room temperature.
-Now divided the dough into balls and make a roll using flour . Dab a tiny bit of water on the edges of the circle. Put tablespoon of pork on the center of all circle.
-Fold the edges over the pork and twist to seal and fold the momo in half.
-Place the momos in a steaming dish and cook for 10 to 15 minutes. Momos is ready.
-Serve momos with tomato achaar and Thukpa

23- Karnataka: Bissi Bele Bath

It is a traditional recipe of Karnataka. It is prepared in most of the south region. The word bissi means hot and bele means lentils and bath mean gooey dish cooked by immersing the ingredients in water.


-Soak ¼ cup of arhar dal and ambemohar rice for 20 minutes.
-Now in a cooker heat 3 tsp ghee. After that add 1 large onion sliced, 3slit green chili, 6-8 curry leaf and saute them till golden.
-Now add 1/2tsp turmeric powder, 2-3 dried red chili, chopped tomatoes, 1/4tsp asafoetida, 1/4tsp red chili powder cook it till tomatoes soften.
-Now add vegetables (cauliflower, carrot, capsicum, beans, green peas) with 2tsp hulianna masala and mix them nicely.
-Then add 1and half cups drained ambemohar rice,drained arhar dal with 2-3 cups water, salt as required, 1tsp tamarind paste and cook them about 3-4 whistles.
-After that heat 3 tsp ghee in a pan , add 1 tsp mustard seed, 10 curry leaves, 3dried red chili. Add this mixture in this bhaat.
-Garnish with fried cashew and coriander leaf.

24- Nagaland: Pork with bamboo shoot

This pork curry is one of the popular and common pork dishes of Nagaland. It is a traditional curry recipe cooked with bamboo shoot. This is a simple and easy to make main dish recipe. Try it and enjoy.


-Heat up a pan and add fresh pork pieces, tomatoes. Boil them with 200ml water. Add salt as required, mix it well and place the lid for 30 min. till it fully boiled.
-Add dry red chili paste which soaked with hot water and make a paste . Boil for another 5minutes.
-In another pan heat 2 tsp oil , add chopped onion and saute for sometimes.
-Add ginger garlic paste, bamboo shoot, cooked pork mix well and cover the lid. Cook it 2-3 minutes on low flame.
-Add 1/2cup of water. Cover the and cook for another 2-3 minutes on low flame. Now off the flame.
Enjoy with steamed rice or chilled beer.

25- Mizoram: Misa mach poora

Misa mach poora is a popular dish from the North East cuisine specially Mizoram. It is very easy to prepare with prawn and few ingredients with a touch of subtle flavors. This dish is prepared in mizoram by wrapping prawn marinated with spices with banana leaves and roasted on hot charcoal.


-Clean prawn, drain and marinate.
-For marination in a bowl take prawn, salt, turmeric powder and marinate for 15minutes.
-After that fry them in a pan till brown.
-Now place a banana leaf over a slow fire for make it soft and take fried prawn with coriander powder, pepper powder, mustard oil , chopped onion, tomatoes, pinch of salt.
-Wrap the banana leaf tightly and secure with a toothpick.
-You can also wrapped the banana leaf with silver foil. Place it on the grilled rack over the stove. Grill it on both sides 5 minutes until the shrimp is roasted.
-After 5 minute take out the prawn and open the silver foil and the banana leaf.
-Now in a pan add sesame seed with 3 tsp oil and stir. Add chopped onions, green chili, garlic and saute till the onions are translucent.
-Stir the orange syrup (stirring together orange zest, orange juice,lime juice, hot pepper sauce and salt) and bring to boil about 2 minute on high flame until thickened.
-Add grilled shrimp with ground pepper and mix them well.
-Transfer to a plate and garnish with spring onion and fresh coriander leaf. Serve with steamed rice.

26- Odisha: Chhena poda

Chhena poda is a cheese desert from the Indian state of Odisha. Chhena poda means baked cheese. Chhena poda is the favorite sweet dish of Lord Jagannath.


-let the milk boil and switch off the flame and now split it with lemon and slowly the milk will split.Chhena is ready.
-Lightly mash the chhena and add water if needed. -Now add sugar and melt in. You can also add jaggery.Then add cardamom powder and mix all together properly. Add sooji, ghee, milk and mix nicely.
-In a pan fry chopped cashew, few raisins and add it to chhena mix well.
-In a baking pan spread 1tablespoon of ghee over the base and add sugar firmly and heat the pan base till the sugar starts to caramelize.
-Turn off the gas and transfer the chhena mix over the caramelize sugar evenly .
-Tap the pan to settle the mix well and bake the chhena in a preheated oven at 180 degree C for 40-45 minutes. Till the toothpick inserted comes out clean.
-Take outside the chhena poda and let it cool approximately 2hours.
-Hold the pan upside down on a serving tray and remove the chhena poda carefully.
-Cut into slices and serve with masala chai.

Chhena poda dibasa is being celebrated since 11April 2022.

27- Chhatisgarh: Chila

Chila is also known as Indian savory pancakes. It is very easy process to cook famous in Chhattisgarh. Chila are made using besan flour and handful of ingredients.

It is a breakfast prepared with minimum oil and prepared instantly.


-Take out besan in a bowl. Add little water at a time and stir until all lumps gets dissolved.
-Add ginger, salt, red chilly, green chilly, green coriander , finely chopped tomatoes,mix all ingredients nicely.
-Keep aside for 5minutes so that batter gets puffy.Add more water if needed.
-Now in a hot tawa take 2 tsp oil and spread the chilla.
-Flip and side when the upper surface turns darker in color. Roast it from other side till brown.
-Off the flame and take it in a plate. Serve besan chila with masala tea, chutney.

28- Jharkhand: Dhooska

Dhooska is a special recipe of Bihar and Jharkhand. They are very soft. It is a street food of Jharkhand. It is usually served with potato chana curry . It is delicious to eat.


-Soak 1cup khichdi rice, 1/2cup chana dal, 1/4cup urad dal for 4-5hours.Then drain.
-Now in a mixture grinder take this rice and grind them. Later grind chana dal, urad dal with 3-4 green chili and some ginger.
-Then mix together in a bowl.
-Now add 1 tsp cumin seed, 1/2pinch asafoetida, 1/4tsp turmeric powder, salt as per taste , chopped green coriander leaf and mix them nicely.
-Beat the batter for 2minutes to Make this batter to a pouring consistency.
-Now heat some oil in a pan for frying dhooska.
-Add batter using a big spoon . We will flip it when it will fry from the bottom and start floating on the surface.
-Fry them till they appear golden brown from both side.
Now dhooska is ready .

29- Uttar pradesh: Tunde ke kebabs

This dish made out of minced meat which is popular in Lucknow.


-Take half kg minced meat(keema) .
-Now make a powder . In a grinder take 1inch piece of Dyer’s alkanet, 1inch cinnamon piece, 4cardamon, black pepper, 5 cloves, 5cubeb, dry rose leaf and make a paste.
-Add the paste in minced meat with 1tsp red chili powder, 2tblspn chickpeas powder, 1tblspn ginger garlic paste, golden fried onion, 1 tsp salt, 2-3 drop rose water and mix well with hand.
-Now mix cucumber powder, some water and mix nicely. Make it glossy.
-Leave it 15-20minute for marinate.
-Take a pan , heat oil and take minced meat.
-Fry them in low flame one side then flip. Fry both side till golden.

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