Indeed the place is known for their variety of vegetarian food styles. Whether you talk of Lapsi which is wheat porridge or the ‘bhujia-roti’ combination, you have something to stuff in your mouth without any sort of hesitation. If you wish to learn about the taste of Rajasthan and its vivid culture which is reflected in the dishes, read the book on Rajasthan Cuisin by Maharani Gayatri Devi.

Rajasthani food is mostly known for the cooking in Royal Kitchens. Food here is a serious business because of the tourists flooding the state almost all the year round. The cooking here has its unique flavor and they use the simplest ingredients in them. Gram flour is widely used in some delicacies like Pakoda, Ghatta ki Sabji, Khata and others. They use bajra and corn to make bread (rotis). The place is also known for Khichri a particular dish prepared by ingredients like – rice, vegetables, ginger, spices, and some amount of butter. Rajasthan is also known for richly snacks like – ‘Daal-Moth’, Papad, Chips and Bhujia.

Here are few things which you always find in Rajasthan:

Lassi

This is natural yoghurt which is churned to remove the butter and make Lassi (buttermilk) a cool beverage served in summer.

Rajasthani Dal-Bati-Churma

This is a common food of Rajasthani people. Daal-Bati is cooked lentils and roasted balls of dough which is accompanies by pickle berries cooked in different methods. The Churma is a sweet dish made of jaggery or sugar in ghee. For taste and variety some ingredients like coconut, khoya and resins are also used.

Frying Puris and Chola

This is also a Punjabi favorite snack. Grams are soaked in water and later on cooked to a delicious stuffy recipe called chola masala which is served with fried white thin breads that puff like balloons when they are put on hot boiling oil in big pans.

The other common things which you would be able to taste in Rajasthan are – sweets having some spicy flavors, jalebis, mithais, faldas and glass of milk served with thick cream.

Every state or region of India has its own specialty of preparing large number of dishes. Whether you talk of Northern Punjabi food, or western Gujarati, Maharashtrian Food or Western Bengali or Assamese Food, Or the South Indian delicacies; you always have something new to discover. New taste, new recipes, new ways of cooking and new ingredients used. This versatility of Indian vegetarian or non-vegetarian food is slowly gaining global attention. Here are few regions food which are famous for their exotic recipes and style of cooking.

Bengali Food:

The Bengali food is known for their sweet dishes made from cottage cheese. Their famous dishes include fish items prepared in variety of recipes. Some famous Bengali food that are relished through out India are – Fish Curry, Aloo Posto, Luci Baji, sweets like Rasosollas, Sansdesh, Misti Dai, Chum Chum and others. Food buffs love gulping down the Bengali recipes prepared with complete Begali touch.

Punjabi Food:

Perhaps no other food from India is as famous as Punjabi delicacies. Punjabi Food has found its position in the menu of lots of renowned restaurants across the world. The Punjabi food is known for their richness and the use of butter and ghee. They mostly accompany gravy. They are simply healthy, delicious, and have some sort of fascination when they are put in front of you. The famous Punjabi food items are- shahi paneer, matar paneer, dal makhani, lassi, chicken tandoori, butter chicken, tikkas and kababs, and to name a few. Their bread of different styles like tandori, missi roti, naan, and butter roti too are famous throughout India and the world.

The Striking Goan Food:

If there is a place for which suits best for a relaxing mood, having the best wine on your table and some wonderful recipes, then it has to be Goa. The beach state of India is famous for their Portuguese legacy and the multiculture hub. The place attracts tourists not only for its famous beaches, night outs, and fine wine, but also for the food it serves having true touch of India and Portuguese blended together. You will find hundreds and thousand dishes of fishes, sea food, chicken, mutton and beef items in this heaven of tourists.

Gujarati Food:

The Gujarati are famous for some of their spicy delicacies like dohkla, papad and curd. The foods of Gujarat are prepared taking note of nourishment and balance of everything. Their famous sweet is basundi which is known for its mouth water taste. Their staple diet consists of rice, dal, chapatti, kachumbar (mixed vegetable salad), different types of vegetable dishes and others.

This is not the end. There are still more types of Indian food which you can have in the menu of Indian dishes. They very famous of them are – South India food, Maharashtrian Food, Hyderabadi delicacies, Specialties of Kerala, and alike. Pickles, chutneys, and other additional appetizers are famous items of Indian food which find their position in almost all types of Indian foods.

Hey all you non vegetarians, here are some exotic Goa’s recipes. just change your taste buds by trying these sumptuous dishes by preparing in your homely kitchen.

Fish Rollers

Ingredients:

1/ kg fish (boneless) ,1 tbsp slt,1 lemon juice, ¼ tbsp black pepper powder ,1/ ginger and garlic paste, ½ ajwayan,1/ tbsp garam masala,1/ tbsp red chili powder ,1 egg,1 big tsp maida,50 gm suji, mustard oil for frying

Method:

To marinate, mix salt, ajawayan, garam masala, red chili powder, black pepper powder, lemon juice, and ginger garlic paste. Apply this mixture on the fish and keep it aside for one hour. Make smooth paste of egg, Maida and salt. Dip the marinted fish into it and roll them in the suit and deep fry into the mustard oil till golden brown.

Prawn Fish

Ingredients:

400 gm prawns (shelled and deveined), 2 tbsp oil, 2 finely chopped onions, salt to taste, 3 tbsp curry powder,5 chopped cloves of garlic, 1inch chopped piece of ginger

Method:

Cook the prawns with salt and 2 tbsp of curry powder until dry. Heat oil in a pan and fry the onions. When the onions are light brown, add the garlic and ginger. Fry all these on the low heat until well fried. Then add the cooked prawns and fry for while. Add the remaining one tbsp of curry powder when onions are brown. Fry more onions if required and also add little lime juice if you like!

Goa’s Chicken Curry

Ingredients:

1 fresh grated coconut, 20 red chilies,1 ½ tsp cumin seeds,1 pinch of thyme,2 tbsp coriander seeds, ¾ tsp fenugreek seeds,4-6 peppercorns,7-8 flakes garlic,2 chopped onions,3 tbsp ghee, 1 tsp turmeric powder, tamarind (size of half a lemon), 1 cleaned and cur chicken, salt to taste 1 tbsp butter and 2-3 cups water

Method:

Roast the grated coconut until brown. Fry the red chilies, cumin seeds, fenugreek seed, coriander seeds, thyme and peppercorns separately in a tbsp of ghee. Then grind these together with garlic, tamarind, turmeric powder and coconut very finely. Heat the remaining ghee in vessel. Add the chopped onions and fry till brown. Then add the chicken, fried onions salt and butter and fry on low heat for 10 minutes. Add the ground masala and water and boil till cooked.

Plum passion

Ingredients: 600 gm fresh plums;10-15 gm rock salt;140 gm of sugar;700 ml icy water;250 gm trodden ice;4 lemon segments;

Guava guzzler

Ingredients: 300gm guava seedless;500 ml of guava juice;10-12 gm rock salt;60 gm of sugar;200 ml icy chilled water;100 gm trodden ice;4 lemon slices;10-15 freshly picked mint leaves

White gazpacho

Ingredients: 4 slices bread (crust removed);150 gm almonds, blanched and skinned;3 garlic clove;60 ml extra virgin olive oil;50 ml white wine vinegar;2 tsp salt; 150 gm white grapes, halved and seeded

Try out these exotic and tantalizing soups recipes for yourself and your family and I am sure you all would never forget its scrumptious taste ever. So what are you all lovers of soups waiting for? Get into your kitchen and start preparing these exciting and tempting recipes.

Winter soup with rice and cheese balls

Ingredients:
For cheese balls:
2 tbsp cooked rice;2 tbsp grated cheese;2 tbsp chopped parsley;2 level tbsp plain flour;2 pinches chili powder;2 pinch salt; ghee to fry

For soup:
2 onions; 2 potatoes; 4 carrots; 200gm pumpkin; 1/2 teacup fresh cream; 1 teacup milk; cheese balls; salt and pepper to salt; chopped parsley to serve

Method:

For cheese balls:
Mix all the ingredients. Shape into small round balls. Fry them deep in ghee. Serve hot with soup.

For soup:
Cut all the vegetables into big pieces. Wash; add 8 teacups of water and put to cook in a pressure cooker. Blend the mixture in a liquidizer and strain the soup. Add the butter and boil for 10 minutes. Warm the milk. When you want to serve, add the warmed milk, cream, salt and pepper. Add the cheese balls and decorate with chopped parsley.

Fruit and nut soup

Ingredients:
2 sliced potatoes;1 chopped onion;4 chopped spring onions with leaves;4 sticks celery,chopped;200 gm fresh cream;1 tbsp butter; salt and pepper to taste; grated cheese; toasted almonds and grapes to serve

Method:

Heat the butter and fry the onions, spring onions and celery for 5 minutes. Add the potatoes and fry again for a little while. Add 4 teacups of water and cook. When cooked, blend in a liquidizer and strain. Boil the soup for a few minutes. Beat the cream and add three-quarters to the soup. Add salt and pepper and mix well. Serve hot topped with the balance cream, grated cheese, almonds and grapes.

Spaghetti and vegetable soup

Ingredients:
100gm spaghetti;4 tomatoes;1 carrot;1 potao;1 tbsp grated cheese;1 bay leaf;1 tbsp cornflour;1 tbsp butter; salt to taste

Method:

Break the spaghetti into pieces and place into a container with water. In another container, place tomatoes with 1 cup of water. Place both containers in pressure cooker and cook for 10 minutes. Extract puree of tomatoes. Drain spaghetti, chop vegetables. Heat the butter in a saucepan; add the vegetables and bay leaf. Fry until vegetables are tender. Add tomato pieces, boiled spaghetti, salt to taste and water. Allow to simmer on a low fire. Add grated cheese just serving.

The light southerly breeze, the crooning cuckoos, the basant bahar melodies-all herald the arrival of spring season and then comes the holi festival, adding more colors to this sultry weather. No Indian festival is complete without food customized for the occasion, same goes for holi too. Each state of India has its own delicacies to add their local flavor. From sugar candies to intoxicating drinks, there is a mind-boggling range of snacks, sweets and thandais, which add more aromas to the southerly spring air. Try and rustle up these holi delicacies.

Thandai

Ingredients:
1 ½ litre water;1 ½ cups sugar;1 cup milk;1 tbsp almond paste;1 tbsp water melon seeds,skinned;1/2 tbsp poppy seeds;1/2 tbsp aniseed;1/2 tsp cardamom powder or 10 whole pods;1 tsp rose water(optional);1 tsp peppercorns;20 gm rose petals

Method:

Soak the sugar in ½ litre of water and set aside. Wash all dry ingredients (except cardamom powder), soak in two cups of water and let stand for two hours. Grind into a fine paste and mix with water. Strain till you get a dry residue. Add milk, soaked sugar, rose water and almond paste. If using cardamom powder, fold it in now. Refrigerate for an hour. Serve chilled.

Gujia (north Indian dish)

Ingredients:
500 gm Maida(flour);1 kg khoya;75 gm raisins;200 gm almonds,silvered;500 gm sugar;200ml water;200 ml refined oil

Method:

Heat six tbsp oil and mix well with the flour, using your fingers. Add some water and knead lightly into soft dough. Cover with a damp cloth and set aside.

Stir -fry the khoya till it turns light brown. Add sugar to it and mix well. Add almonds and raisins. Fry for a few minutes and remove from the fire. Roll out the kneaded dough into small rounds, thicker and smaller than normal chapattis.
Place some khoya mix in the round, fold it into half and seal it, twisting the edges in, so the filling does not ooze out. Heat the remaining oil and deep fry these gujias, till they turn deep golden brown.

Puran poli (maharashtrian dish)

Ingredients:
300 gm chana dal;300 gm jaggary;1 tsp cardamom powder; 150 gm refined flour(maida);3 tbsp ghee;lukewarm water

Method:

Boil the dal in plenty of water till soft. Drain and break it with your fingers. Mash jaggery and mix it with the dal. Put this mixture in a heavy saucepan and cook till a soft lump is formed. Stir continuously, so that the mixture is not charred. Set aside .mix 1 tbsp ghee with flour, adding enough water to make soft dough. Make small balls and roll out into 4 chapattis. Put some dal filling in the centre and seal. Re-roll into 6 chapattis. Roast on a warm tawa till golden brown on both sides. Apply a dollop of ghee on top and serve. Or, shallow fry on tawa like a parnatha. Serve hot.

Here are some refreshing and mouth watering soggy cheesy salad recipes for all food lovers.

Marinated mushroom salad

Ingredients:
1 cup sliced fresh button mushrooms;2 tbsp olive oil;1 tsp(chopped)garlic;1 tsp(chopped)ginger;1 (chopped)onion;1 tsp paprika flakes;1 tsp Soya sauce; 1 tsp red chili sauce;1 tsp green chili sauce;1 tbsp tomato ketchup;1 tbsp white wine(optional);red and yellow capsicums shredded;1 cup lettuce leaves; salt and pepper to taste

Method:

Clean the mushrooms well using Maida and then wash under a running tap slice each into 3-4 slices and keep in cold water. Heat olive oil in a pan, sauté the garlic and ginger in a pan, add the onion and the mushrooms and toss well. Cook for just about 2 minutes and remove. Cool and mix all the sauces and paprika etc, season well and chill the same. Arrange the assorted lettuce leaves on the serving plate and arrange the chilled marinated mushroom salad on it. Top with red and yellow capsicum juliennes.

Baby corn and Soya chunk salad

Ingredients:
1 cup baby corn sliced;1 cup soyabean chunks soaked in hot water for 20 minutes;1 tsp garlic (chopped);2 tbsp olive oil;1 tbsp red chili sauce;1 tbsp imli chutney;1 tsp chaat masala;1 tsp lime juice;1 tbsp peanut butter dissolved in 3tbsp water; salt and pepper to taste

Method:

Heat olive oil in a pan, sauté the garlic for a few seconds, add the baby corn and toss well. Add seasonings to taste and the peanut butter, soyabean chunks which have been soaked and then drain. Toss well for 10 seconds and remove. Serve the salad chilled over a bed of lettuce leaves. Drizzle with the sauce and chaat masala.

Mix vegetable salad with coconut dressing

Ingredients:
1 carrot peeled and diced;2 capsicums diced; 2 cucumbers peeled and diced;1/2 cup cherry tomatoes;1 white radish peeled and cubed;4-6 baby corns sliced;1/2 cup small onions peeled; 1 cup iceberg lettuce eaves

For dressing:
½ cup mayonnaise sauce;1/2 tsp mustard paste;1 tbsp peanuts(chopped);1 tbsp tomato ketchup; ½ cup sliced tender coconut

Method:

Prepare the veggies for the salad. Chill until tossed in the salad. For the dressing mix all the ingredients and toss with veggies and arrange the salad on a bed f crisp lettuce leaves and garnish with roasted peanuts. Serve chilled.

Summers are back here again. If on one end you find sweltering weather with blazing sun rays heating you up, leaving you with sweaty body and dry lips, then on other end, you find surrounded by enormous variety of juicy and sap full fruits and vegetables that help you to beat this sultry weather.

The salads prepared from such luscious fruits and vegetables provide us relief in this stifling climate. Salads form the best form of appetizers, falling under the lightest form of food groups.

The intake of fibrous fruits, vegetables eases out the digestive system and accelerates the metabolic rate, thus improving our energy levels, regulating bowel movements, digestion, increasing our concentration and clarity of thoughts and providing us clearer skin. Here are some sumptuous, refreshing salads recipes for all food lovers.

Chilled bean salad with pickles

Ingredients:
1 cup chauli boiled; 1 cup French beans boiled; 2 tbsp mango pickle (chopped) with masala; 1 tbsp olive oil; 1 tsp chaat masala

For garnishing:
1 tbsp red capsicum diced;1 cup green lettuce leaves;2 tbsp lime juice; salt to taste

Method:

In a mixing bowl combine the boiled chauli beans and the French beans along with the mango pickles and the salt, lime, chaat masala and olive oil and toss well. Serve chilled on a bed of the chilled crisp lettuce leaves lined on the serving platter. Garnish the salad with the chopped red capsicum and serve immediately.

Cucumber and pepper salad with honey

Ingredients:
2 cucumber peeled and diced;2 red capsicum diced;2 yellow capsicums diced;2 green capsicum diced;2 onions diced;8-10 cherry tomatoes

For the dressing:
1/3rd cup honey;2 tbsp lime juice;2 tbsp olive oil;1 tsp chaat masal;1 tsp green chilies chopped;1 tbsp red wine vinegar; 2 tsp ginger juice; salt and crushed pepper to taste

Method:

Cut up all the veggies for the salad and keep them in ice-cold water until tossed. To prepare the dressing, mix the ingredients in a bowl and whip them up well. Toss the salad in the dressing and serve immediately on a bed of crispy iceberg lettuce leaves and garnish with cherry tomatoes.

We all grew up loving eating those mouths watering street chaats since childhood more than anything in this world. They are extremely tempting, alluring to eater in satisfying his hunger. but due to hectic schedules, one prefer quick made food which can be made in minutes as they hardly have time to go out and relish this scrumptious dish. So for all those chaat lovers here are some refreshing chaat recipes that can be prepared within few minutes for your loved ones and even for party occasions.

Cauliflower chaat

Ingredients:
2 cups fried cauliflower; 1/2 tsp chaat masala; 1 tsp tamarind chutney; 1 tsp red chili sauce; 1/2 tsp jeera powder

Method:

Fry the cauliflower and toss well with sauces, chutney, chaat masala and jeera powder and salt to taste. Now arrange it on platter.

Chauli chaat

Ingredients:
1 cup boiled chauli; 1/2 tsp chaat masala; 1/2 tsp red chili powder; 1 tsp green chili (chopped), 1 tsp mint chutney; rock salt to taste

Method:

Boil the chauli and mix chaat masala, red chili powder now add mint chutney for its flavor and then season it with rock salt and chopped green chilies. Toss the whole mixture well and then arrange n a platter.

Bhajiya chaat

Ingredients:
1 cup fried assorted bhajiyas; 1 tbsp schezuan sauce; 1 tbsp whipped curd; 1 tbsp chaat masala

Method:

Fry the bhajiyas and break them into smaller pieces and top with the schezuan sauces and curd. It’s now ready to serve on the platter.

Channa dal chaat

Ingredients:
1 cup boiled channa dal;1 tsp coriander leaves(chopped);1 tsp onion(chopped);1 tbsp tomatoes(chopped);1 tsp chaat masala;1/2 tsp red chili powder;1 tbsp tomato ketchup

Method:

Mix channa dal with finely chopped onion, tomatoes and add chaat masala, chili powder to it. Season it with tomato ketchup and serve on the platter.

Aloo chaat

Ingredients:
1 cup boiled diced potatoes; 1 small onion (chopped); 1 small tomato (chopped); 1 tsp coriander leaves (chopped); 1 tsp chaat masala; 1 tbsp tomato ketchup; 1 tbsp imli chutney

Method:

Mix finely chopped onions, coriander leaves and tomatoes to boiled potatoes. Add tomato ketchup and imli chutney and sprinkle chaat masala to taste. Mix all well and serve on the platter.

In a world where long hours at work are the norm and home-cooked meals seem like an indulgence, here comes rescue to all the office goers. Though you can’t be promised a 15 minute food break, but here are some gourmet lunches that would take not more than 15 minutes to prepare. So what are you waiting for? Go for such scrumptious dishes.

Old house snack (Fried sandwiches)

Ingredients:
4 bread slices; 100gm grated mozzarella cheese; 100gm grated cheddar cheese; 1 Tbs chopped coriander; 2 chopped green chilies; 1 tbs fresh cream;2 beaten eggs;50ml milk; oil for deep frying; salt and pepper to taste.

Method:

Put cheese, fresh cream, coriander and green chillies in a bowl and mix. Cut bread crusts and evenly spread the cheese mixture on two bread slices. Cover with remaining two bread slices and press down to seal. Mix the eggs and milk and pour into baking dish. Soak the sandwiches in this for about two minutes. Heat oil in large saucepan. Squeeze the edges of the sandwiches shut. Place them in the oil and deep fry for two minutes. Remove, drain oil and it’s ready to be packed.

Brenz and nick corn salad

Ingredients:
100gm refrigerated boiled sweet corn or canned sweet corn;1/2 tsp vinegar;1/2 tsp olive oil;1 small boiled potato;1 tomato;1 pineapple slice; ½ a banana;1/2 tsp lemon juice;1/2 small iceberg lettuce; salt and pepper to taste;1/2 tbs French mustard;100ml sour cream;1/2 tbs milk; paprika to taste.

Method:

Drain sweet corn and place in a bowl. Mix together with vinegar, olive oil and seasoning. Cover and keep aside. Peel and dice potato, pineapple, tomato, and banana. Place all these mix in a bowl, with lemon juice. Mix dressing ingredients and add to potato mixture. Line carry-box with lettuce leaves and spoon mixture around edges. Pile sweet corn in centre. It’s ready to eat.

Tomato and cottage cheese salad

Ingredients:
1 cup cherry tomatoes;1 cup cottage cheese diced;1/4 cup olive oil;1/2tsp paprika flakes;1 tbs lime juice;1 tsp mustard paste;1 tsp chaat masala;1 cup lettuce leaves.

Method:

Cut the cottage cheese into neat dices similar in size to the cherry tomatoes. Chill the cottage cheese and tomatoes separately until used. Now, in a bowl mix the olive oil; paprika; mustard paste; salt to taste; chaat masala; lime juice and toss well. Mix the dressing, tomatoes and cottage cheese and toss well. Arrange the same on a platter lined with crispy iceberg and lollorosso lettuce leaves. Serve chilled.