Dahi Shrikhand

Rajasthani food is incomplete without the mention of the famed Dal-Baati-Churma. What started as a picnic food has become a distinctive cuisine of the State. It consists of baatis or flaky round breads baked over firewood or over kandas (i.e. cow dung cakes) as done in villages. Baatis can be baked in a gas tandoor or an electric oven as well. Bafla or steamed baatis are also very popular.

Fortune cookies are often served as a dessert in Chinese restaurants in the United States and some other countries, but are absent in China. The exact provenance of fortune cookies is unclear, though various immigrant groups in California claim to have popularized them in the early 20th century, basing their recipe on a traditional Japanese cracker. Fortune cookies have been summarized as being "introduced by the Japanese, popularized by the Chinese, but ultimately ... consumed by Americans.

Khichari is the traditional diet and a daily meal of Kutchi people, and they can make several varieties of dishes using khichari. While khichuri is cooked as a rather rich gourmet delicacy in Bengal, it is cooked very differently in northern and western India, where it is considered a very plain bland dish usually served to people who are ill. Khichdi is also the first solid that babies are introduced to. Rice and lentils are simmered till mushy, seasoned with turmeric and salt, and fed to infants to introduce them to "adult" food. Khichri is also popular in Pakistan where it is considered a light dish that can be served to sick people. It is especially cooked for children and people with stomach problems as it is easily digestible compared to other Pakistani dishes which usually have meat and are also spicy. Although it has a similar name, khichra is actually a variation of haleem and is not to be confused with khichdi.

Mutton is not very regular in our menu but whenever we get it, its mostly biriyani or chukka as its our fav. I wanted to share ammas chettinad version of mutton chukka and here it is for you all....This is too good that we can even have it as such or pair it with biriyani or curd rice.

Curry is the English description of any of a general variety of spicy dishes, best known in Indian, Pakistani, Bangladeshi, Sri Lankan, Nepali, Indonesian, Malaysian, Thai, Afghani, and other South Asian and Southeast Asian cuisines, though curry has been adopted into all of the mainstream cuisines of the Asia-Pacific region. Along with tea, curry is one of the few dishes or drinks that is truly "Pan-Asian". But specifically, its roots come from India. The concept of curry was later brought to the West by British colonialists in India from the 18th century.

Bebinca, also known as bibik or bebinka, is a type of pudding and a traditional Goan dessert. The ingredients include plain flour, sugar, ghee (clarified butter),egg yolk and coconut milk.

Channa Doss or Doce is a Goan sweet that requires very few ingredients but lot of patience and tremendous amount of stirring. Its fairly easy to make and the end result is one of the simplist sweets that still ends up getting consumed too soon. Prior to starting let we warn you that its a tough one, family support is a boon when it comes to stirring. Enjoy this Christmas this with some Chonache Doss.

Sorpatel spicy Goan pork curry popular Goan curry is traditionally made with pork meat and various other organs like the liver, intestines, heart and tongue. Traditional recipes even call for pig blood. While the purists may disagree on this point, those of you that shuddered at the above ingredients, can still make Sorpatel with just the meat and liver and it would be just as tasty! Make Sorpatel a couple of days ahead of the time you want to eat it and refrigerate - it tastes even better with time

In western India, is simple and nutritious. It is even served on special occasions! The Baati are traditionally roasted in an open coal fire but you can also cook them under a grill or in your oven. They are then eaten dipped in the thick, soup-like Daal. The Daal is traditionally made with a number of different types of lentils but you can use as many as you have at the moment.

Mutton do piaza is referred to mutton and onion curry. Mutton Do Piaza is full of flavors, it is seasoned with green cardamom, almonds, bay leaves and ginger-garlic. The beautiful fragrance of green cardamom blends really well with onion and produces a great mouth watering aroma.

Fish is a food item that is obtained when raw fish is cooked in a furnace. Raw fish can be caught with a fishing rod. Cooked fish cannot be used to heal a tamed wolf nor can it be used to tame ocelots. It is not a very popular food item because of how long it takes to acquire it, although it is good for traveling or when you don't have access to a farm.

Fish curry is very popular in bengal. We bengalees cannot imagine a meal without fish actually. If you love fish then this is a delicious yet fool proof recipe for you.

Palak Methina Na Muthia this is the very common Gujarati dish. One can find these in any kitchen from North Gujarat to South Gujarat. There are many versions as well, usually made from Cabbage, Bottle Guard, Lilva, Moong, and fresh pegion peas etc. Flavor of spinach and methi together is simply great, and cilantro adds to taste. This can be served as snack or appetizer.

Moong Dal Chillas, popularly called poodlas, are protein packed crepes that are seasoned with green chillies, thinly sliced onions and coriander leaves along with choice of vegetables make a wholesome breakfast or a light dinner. At home, I use a variety of vegetables like fenugreek leaves or finely chopped cabbage or even make a roll with some stir-fried vegetables giving it a new twist.