Famous Food of Jolarpettai

Posted on November 20, 2014 by admin

Jolarpettai is a town in the Vellore district of Tamil Nadu in southern India. It is a sparsely populated town and is a good place for people who love exploring delicious cuisine. The food in Jolarpettai is greatly influenced from the Tamil cuisine which is based on the philosophy that serving food is a noble service. Most of the dishes that are served in Jolarpettai are vegetarian and are made from rice and lentils as they are the major crops of this region. Although some of the non-vegetarian dishes are also served in the restaurants of the town.

Here are some of the most popular dishes of Jolarpettai;

Idli –

Idli is one of the major dishes that are served and famous in whole southern part of the country. Idli is a form of cake made from rice and cooked in steam. It is served with coconut chutney, sambhar, and tomato chutney. It is a major breakfast item that is loved by people here.

Idli – Img Src: Flickr @ Aditi Patnaik

Dosa – Dosa is another south Indian dish that is popular in this region and is made from the paste of finely ground rice and lentils. It is a paper thin layer of shallow fried rice paste stuffed with potato fillings called masala. There are many versions and variants of Dosa available in this region such as Masala dosa, Rava dosa, onion dosa, Paneer dosa and many others. It is also served along with coconut chutney and sambhar, which is made from lentils and a mixture of vegetables and spices.

Dosa – Img Src: Flickr @ Anoop Negi

Vada or Idiyappam –

It is another popular breakfast dish of Jolarpettai and is made from rice flour. Balls are made from dough of rice flour and are stuffed with grated coconut and are deep fried on medium flame. It is served with different curries of thick consistency.

Idiyappam – Img Src: Flickr @ Abdul Gaffoor

Rasam –

Rasam is a tasty tamarind soup made with lentils and tamarind along with rich spices such as peppercorns, cumin seeds, asafoetida, and turmeric and is served with steamed rice, idli or dosa when sambhar is not available. In some recipes, Toor Dal is used in place of lentils.

Rasam – Img Src: rasam.co.in

Hyderabadi Biryani –

Although, biryani is made and famous in all parts of India, but Hyderabadi biryani has its own charm and taste. Hyderabadi biryani is a delicious dish of Mughal period and is made from meat pieces, basmati rice, spices like cardamom, cinnamon, chillies, pepper, bay leaves, etc. A lot of ghee is also used in the recipe for rich taste and aroma. The meat used for making this biryani can be of chicken, mutton or beef depending on the preference.

Hyderabadi-Biryani – Img Src: Tripadviser

Uttapam –

Uttapam is another major dish that is served on the food stalls in Jolarpettai. It is a thick pancake that is made from rice flour and is topped with various ingredients like onions, chillies and capsicum. It is very identical to Pizza and is also termed as Indian version of pizza.

Uttapam – Img Src: Google

Parottas –

This is a lip-smacking dish that is served as a popular street food in Jolarpettai, and you can find that easily on a food shop on the roadside. Parottas are made from egg and meat along with an extremely spicy sauce termed as Salna. It is normally served along with onion raita. Other variants of parottas served in Jolarpettai are kothu parottas, chilli parottas and egg parottas.

Parottas – Img Src: WordPress.com

Pani Puri –

Pani puri is a major street food that is liked by people all over India. Along with that, you can also enjoy aloo chaat, dahi vada and papdi at the food stalls at the roadside in Jolarpettai.

Pani Puri – Img Src: Wikipedia.org

With such as rich cuisine, you can easily say that Jolarpettai is a like heaven for foodies.

Overview of Famous Food in Jalgaon

Posted on November 7, 2014 by admin

Jalgaon is a major city in Khandesh region of Maharashtra and is rich in culture and also popular for the delicious food served here. It is also known as Banana City as bananas are very famous from this city. The restaurants in Jalgaon serve a variety of traditional Marathi and modern dishes that are not only delicious, but also give you an introduction to the rich culture of this place.

Let us have a look on the various popular dishes that are served here in Jalgaon;

Khandeshi Style Buttermilk –

Buttermilk kadhi is a dish that is liked and prepared all over India. In Jalgaon, it is made in its own way with garlic, ginger, coconut and turmeric along with Bengal gram flour and yoghurt. Khandeshi style buttermilk Kadhi is made as an accomplishment along with other Marathi dishes Vafola and Funake.

Khandeshi Style Buttermilk – Source: Myhomemantra

Vaangi Bharit –

Vangyacha Bharit is another popular dish that is liked by most of the people in Maharashtra. It is served with chapattis and tastes best with Bhakhri along with Zunka, which is a preparation of onions and beans. The main ingredients that are included in Vaangi Bharit are eggplant, spring onions, garlic, green chillies, coriander leaves and oil. Eggplant is directly roasted on open flames and then it is mashed along other ingredients and is served hot.

Vaangi Bharit – Source: Google

Khandeshi Khichdi –

Khichdi is a quick and simple dish that is healthy and easily digested. It is the best food option when you come back from office very late or you are in a hurry. Khichdi is a mixture of rice, lentils, tomatoes, onions and other spices and is served hot with ghee, curd or butter.

Khandeshi Khichdi – Source: Namakshamak

Eggplant Bhaji –

Eggplant bhaji or sabji is a special wedding dish that is served in most of the weddings in Khandeshi region. It is prepared with diced eggplant, roughly ground chillies and garlic fried in oil. It is best tasted with fried rice. Mostly, it is served as the second course of three-course dinner in most of the weddings.

Eggplant Bhaji – Source: Flickr @RovingI

Tomato Bhaji –

Tomato Bhaji is an exclusive dish that is served in Maharashtra and is enjoyed with bread, chapattis, and rice. It is the best option when your kitchen runs out of stocks of vegetables. The main ingredients of this dish are tomatoes and onions. Freshly grated coconuts and peanuts are used for garnishing of this dish.

Tomato Bhaji – Source: @Flickr

Jalebi –

Jalebi is a popular sweet dish of India and is made from refined flour and sugar syrup. In Jalgaon, Jalebi is made in the shape of coils and is deep fried until crisp. After that, it is dipped in rich sugar syrup and is served hot along with Rabdi or Curd. Some special essences like kevda or sandal are also sometimes used for a special taste and aroma.

Jalebi Source: @Flickr – Kirti

Imarti –

Imarti is another popular sweet dish that is made from lentils flour. A very thin batter of flour is prepared and coiled pieces are made from it and are deep fried. Then they are soaked in sugar syrup for some time and are served crisp and hot. It is a major dish during festivals like Diwali in Maharashtra.

Imarti – Source: @Flickr – Kapsi

Chakli –

Chakli is a mouth-watering snack that is prepared in Maharashtra during the festive season. It is a crisp dish made from mixed flour, urad dal flour and water and is seasoned with nuts.

Chakli – Source:@Flicker – Godakshin

With so many exotic and delicious dishes, Jalgaon is an ideal place for people who love and adore delicious food. Next time when you visit Jalgaon, you must try all of these dishes that are really a delight to have and a treat to your taste buds.

Famous Food of Burdwan

Posted on November 4, 2014 by admin

Burdwan is a city in West Bengal and is also known as Bardhaman. It has a rich heritage of culture, history and cuisine. Most of the food served here is traditional Bengali cuisine along with Mughal dishes and food items. Most of the food here includes rice as it is the staple food of Bengal. Burdwan is also called the rice bowl of West Bengal and is the biggest producer of rice in the state. Along with vegetarian dishes, you will also find a variety of non-vegetarian dishes including chicken, mutton, fish and other seafood. Bengalis have a sweet tooth for desserts, and hence, the Bengali cuisine includes a lot of sweet dishes and desserts like Rasgulla, sondesh, etc.

Here is a list of some famous dishes of Burdwan;

Sitabhog –

Sitabhog is an authentic Bengali dish that is primarily famous in Burdwan. It s made from rice flour, cottage cheese, ghee, sugar, water and saffron. It is served with nikuti, which is also made from milk powder, curd, ghee and baking soda. A myth about this dish is that it was the favourite dish of Mata Sita of Ramayana.

Sitabhog – Img Src: Flickr @Framez

Mihidana –

Mihidana is also a major sweet dish that is popular in Burdwan. Mihidana is prepared from Bengal gram flour along with ghee and water. The fine grains of wheat flour are cooked for a long time and then are garnished with raisins, dry fruits and prunes. It is an essential sweet in the city and is mainly used for Prasad offered to Hindu gods in temples.

Mihidana – Img Src: Flickr @Sayantan

Lengcha –

Lengcha is an Indian sweet dish that originated in West Bengal. It is primarily prepared from cottage cheese and wheat flour. Oval shaped balls are made from dough of flour and cheese, and then, they are deep fried. Fried balls are then soaked in sugar syrup for a long time. You can serve them cold or hot as per your preference.

Lengcha – Img Src: Peekncook

Macher Malai –

Macher malai is seafood, which includes prawns that are cooked in coconut sauce and are served along with steamed rice. The coconut sauce is prepared with coconut, garlic, onions, and chillies along with cinnamon, cardamom, cloves and bay leaves.

Macher Malai – Img Src: Google

Macher Jhol –

Macher jhol is, basically, fish stew that is made from Rohu fish and is served with rice and chapattis in most areas of Burdwan and west Bengal. It is seasoned with turmeric powder, garlic and onion paste. Potatoes are also added to the stew to give it a thick consistency. Macher jhol is a healthy dish and a major part of lunch and dinner of almost every Bengali family.

Macher Jhol – Img Src: @Google

Sarbhaja –

Sarbhaja literally means fried cream. It is a sweet dish that is made from deep frying several layers of fresh cream or condensed milk. It is made mainly on the occasion of Durga Puja and is a hot favourite of people during this time.

Sarbhaja -Img Src: Outlook Traveller

Moa –

Moa is a popular sweet dish that is made from jaggery from Date palm, puffed rice, ghee poppy seeds, cardamom and is a dish that you will find here in winter season. It is available in winters only as Jaggery from dates and puffed rice are available in this season only.

Moa – Img Src: Google

Kheer Kadam –

Kheer kadam is a sweet dish, which is a combination of two different tastes. The outer covering of sweet is pure khoya and the inner core includes solidified version of rosogulla.

Kheer Kadam – Img Src:G. B. B.

Mishti Doi –

Mishti doi is a famous Bengali dessert, which is nothing but flavoured and fermented curd or dahi. It is flavoured with cardamom and saffron and is a major dessert in West Bengal, usually, served after meals.

Mishti Doi – Img Src: Flickr@Kirti

With so many mouth-watering delicacies, Burwan is a must visit place for food lovers.

Famous Foods of Thrissur

Posted on November 3, 2014 by admin

Thrissur, also called Trichur, is a city in Kerala with rich historical and cultural heritage and is known as the ‘Cultural Capital of Kerala’. The cuisine of Thrissur has been influenced deeply by the climate, indigenous crops and also factors like migration, influx of quite a number of religions into the area. Religions like Hinduism, Christianity, Islam and even Judaism have contributed to the evolution of the cuisine of Thrissur. Therefore, the taste of food ranges from very mild to very sweet to very spicy and any other taste in between. The taste that can be enjoyed in Thrissur can rarely be compared to any other place.

Puttu:- Puttu is a unique delicacy that is chiefly eaten in Kerala. Rice is ground and filled into metal or bamboo holders in cylindrical form, along with coconut powder. These holders are then steamed. It is a breakfast dish and is paired with numerous side dishes.

Puttu – Image Source:- Flicker

Vellayappam:- The Vellayappam of Thrissur is particularly famous and well adored, especially in the area of the Basilica of Our Lady of Dolours. It looks and tastes similar to pancakes and is prepared out of a batter made from roast rice flour and grated coconuts. The batter is leavened using yeast or natural processes. It can be eaten with an assortment of side dishes.

Vellayappam – Image Source:Flicker @ Bhakshanam

Meen Porichathu:- A tasty fish fry recipe of this region, Meen Porichathu has a strong taste and aroma to it. The dish is cooked with a variety of spices like ginger, garlic, red chillies, green chillies, black pepper, fennel and curry leaves. It is common dinner food in this area and its surrounding, especially towards the coast.

Meen Porichathu – Img Src: Flicker @ Asir

Mixed Vegetable Avial:- Avial is one of the speciality dishes of the region and forms an integral part of meals. A mixture of easily available vegetables is stewed with coconut and later seasoned with coconut oil and curry leaves, with or without mustard seeds. It is a very healthy dish and has different recipes and local twists to it.

Mixed Vegetable Avial – Img Src: Flickr @ Tasty Palettes

Achappam:- Achappam is a biscuit/cookie like sweet dish from the Thrissur region. It has a delicate sweet taste and a light texture. A batter made from rice flour and coconut is pressed into a mould, which gives it a beautiful design. These are lightly fried and decorated with black sesame seeds. It tastes best in the evening along with tea. Achappam has a distinct crunch to it, as well.

Achappam – Img Src: Flickr @ whatamieating

Banana Chips:- Banana chips of this region are known world over for its taste, which is seen nowhere else. Bananas are sliced into moderately thin pieces and then fried in a special coconut oil. This gives a unique taste to the chips. Salt and black pepper may be sprinkled if desired. It is another popular snack among the local residents.

Banana Chips – Img Src: Flickr @ Dejoe

Malabar Mutton Biriyani:- Authentic Malabar Mutton Biriyani has a different taste than any other Biriyani that is cooked across India. The biryani is prepared with a painfully long process and that can be experienced while tasting it. It contains loads of spices and extracts, which make their presence felt in the mouth.

Malabar Mutton Biriyani – Img Src: Flickr @ Rasheed

Poduthol:- Poduthol is a green, rich, leafy side dish. It uses numerous ingredients like unripe jackfruit, bananas, carrots, beans, bitter gourds and other vegetables. Grated coconut, garlic, turmeric, chilli powder and onions are used to spice the dish up. It is traditionally cooked for lunch and dinner, especially during weddings.

Poduthol – Img Src: Google @Adadahs

Parota:- Although the name is similar to Parathas, this dish is quite different to taste. Dough made of purpose flour and oil is heavily kneaded with a lot of oil. It is then pressed and rolled to be shallow fried, preferably in coconut oil and can be eaten with curry.

Parota – Img Src: Google @ Masterchef

Famous Foods of Secunderabad

Posted on November 1, 2014 by admin

Secunderabad, popularly known as the twin city of Hyderabad, is named after Nizam Sikander Jah. Although Hyderabad and Secunderabad are called Twin Cities, yet they are very distinct from each other. The culture and cuisine have their own style. The cuisine of Secunderabad is broadly Deccan style. However, it has been influenced by other cuisines like Mughlai, Tamilian, Coastal Andhra style and Karnataka style of cooking. The taste of the food is hot and spicy with a royal touch. Ghee, butter and dry fruits are also used liberally along with nuts and spices. Non-vegetarian food is the specialty of this place.

Kacchi Biriyani:- Kacchi Biriyani is a delicacy, which is known for its aroma and spices. It is, typically, made with Basmati rice of high quality and fine mutton pieces. Raw marinated mutton used in the dish gives the dish its name. Different types of cardamoms and masalas are used to give it strong flavour. It is generally paired with raitha or curd and eaten hot.

Pesarattu:- Pesarattu is a crepe dish that is enjoyed in Telangana and Andhra region and is popular in Secunderabad. It is made from green gram and is extremely similar to dosa. Unlike dosa, however, Pesarattu does not contain any black gram. Green chillies, ginger, and onion may be included in the batter and is eaten with chutney.

Kali Mirch Pasandey:- Kali Mirch Pasandey is a local dish, which is high in demand during Ramzan season. They are a spicy steak made of beef. The meat is, usually, marinated in a mixture of rich spices and curd and is, generally, eaten for dinner. May be eaten alone or eaten with Naans, Rotis or Chappatis.

Dil Khush: A dessert that is loved by both kids and adults equally. It is a baked pie, with soft and crispy bread stuffed with cake leftovers. Sometimes, special filling for Dil Khush is also made separately. It is, usually, consumed as a teatime snack and is available in most of the local bakeries.

Baghara Baingan:- Baghara Baingan is a popular side dish in the Secunderabad region. It is usually eaten with the famous Biriyanis that are prepared here. The dish is a brinjal stew, which comes out quite thick. The recipe calls for a plenty of ingredients that give hot and creamy gravy in the end. The dish is of Mughlai origin and is completely vegetarian.

Chilli Salan:- Chilli Salan loosely translates to Curried Chilli. It is a fine accompaniment with many main courses of the meal. Peanuts give the curry a different taste and texture along with coconut. The salan is cooked with a Tamarind juice base. This dish has a taste that is not easily describable.

Boti Kebab:- Boti Kebab is a well-loved snack among the people of Secunderabad. Small pieces of mutton are marinated in a paste made from curd, onion slices and skewered. They are left overnight and grilled till they are golden brown or dark brown depending on the meat. Boti kebab is, usually, eaten as finger food.

Thotakura Pulusu Koora:- A local vegetarian specialty that is almost unheard of outside the region. The dish is a tamarind based stew with special leaves, which are known as Thotakura or Amaranth. The dish has a medium amount of spice coming from green chillies and turmeric. It is the best consumed hot with rice.

Gongura Pickle:- Gongura pickle is a unique pickle of this region, which is not really popular elsewhere. Made from gongura leaves, mustard oil, salt and chilli powder, gongura pickles are consumed here in large quantities. It has a pungent taste and a rich source of iron.

Famous Food of Erode

Posted on November 1, 2014 by admin

Erode is a splendid riverside city, on the banks of Kaveri, in the state of Tamil Nadu. The food of Erode is said to be authentic Tamil style cuisine with a hint of other South Indian influences, namely Andhra and Karnataka style of cooking. The food here is light, but very spicy, to suit the tropical weather of the region. Rice can be found in almost every other dish as it is a staple food, which is grown in abundance. Turmeric is also used in large quantities and Erode is even called ‘Turmeric City’ of India.

Erode Killu Kari:- Killu Kari is spicy mutton gravy with almost no frills. The simple recipe involves only mutton, chilli powder, onion, turmeric, ginger garlic paste and oil. This dish can also be eaten with hot steamed rice. Killu kari is so popular here that the city’s name is associated with the dish.

Uttappam:- Uttappam, a delicious variant of Dosa, is a thick rice cake with a generous helping of fried onions used as toppings. Sometimes shredded carrots and green coriander leaves might also be used. Uttappam is, usually, served with green coconut chutney and hot sambhar.

Poricha Kootu:- Poricha Kootu is a fried lentil stew. Fried dal is the base ingredient of the dish and pepper and coconut are the other important ingredients. Steamed vegetables of choice can be added according to taste. It is a dish very rich in protein and can be served as a side dish to rice, dosas and chapathis or rotis.

Kanji:- Kanji is a very popular breakfast dish that is made in this region. Although, it is sweet and salty rice porridge, many other cereals like broken wheat or pearl millet can be used to substitute rice. Milk is a vital ingredient, as well, which can be sweetened using jaggery or sugar as preferred.

Sambhar:- Sambhar is one of the most famous and popular curries, which define the cuisine of this region. It is a very hot and spicy curry made of a number of vegetables and a lot of exotic spices like chilli powder, pepper, cumin powder, turmeric and many more. It leaves a taste in your mouth long after consumed and is eaten best with idlis, dosas and a variety of rice dishes.

Payasam:- Payasam is a dessert dish, which is, usually, reserved for festive occasions or celebrations. It is similar to kheer, but the taste is quite varied. Fried seviya is used as the chief ingredient along with milk, ghee, and sugar. A variety of dry fruits and nuts are used to garnish the dish. It is also offered to the deities during special festivals.

Erode Pallipalayam Chicken:- This dish is another perennial favourite of non-vegetarians of Erode. It is a rich dish with a heavy garlic flavour to it and red chillies are used to give a spicy taste. Onions and turmeric are the other items used in the making of the dish. The dish can either be used as a snack or may be used as a side dish during a wholesome meal.

Katti Paruppu:- Katti Paruppu is a simple dal curry with limited seasoning. Chickpea dal is usually preferred. It is, generally, served at the start of the meal as an appetizer. The dish is also said to balance the spicy food that is consumed after it. This dish has an easy recipe and can be cooked in minutes.

Coconut chutney:- The chutneys found here are different than what can be found in the Northern part of India. Coconut chutney is the most common kind. Scraped coconut is grinded with green or red chillies and a seasoning of oil is poured over it. It is served with various types of foods.

Famous Food of Bina

Posted on October 31, 2014 by admin

Bina is a quaint town in the Northern part of Madhya Pradesh. Its old name was Etawa and some locals still use the old name. The town is very close to the Uttar Pradesh – Madhya Pradesh border. Wheat is grown in abundance here and is also a staple food of the people here. The cuisine of Bina Etawa is a mixture of many styles. Madhya Pradesh style with a huge influence of Uttar Pradesh’s ‘Awadhi’ brand of cooking can be clearly seen. Apart from that, a bit of Bihari style peeks out in the mix. The region has both traditional and modern cooking styles and dishes.

Dal Roti: – Though Dal Roti seems like a common staple food, the Dal Roti combination of Bina is totally different. The roti is made from the highest quality of wheat grown locally and the dal is made extra thick with no useless or heavy frills. It makes a hearty meal.

Kheer Puri: – Kheer Puri is an unusual, but enjoyable pairing of two dishes that is done here. Kheer or sweet rice pudding with cashew or almonds and a few strands of saffron is eaten along with deep fried wheat dough. This is not a typical breakfast and is usually eaten during festivals like Janmashtami.

Daliya: – Daliya is a popular breakfast item of this region. Daliya literally means broken wheat. A savoury pudding is made with the broken wheat along with milk and salt. Spices like cumin and chilli powder are added, as well to give a taste. Daliya is a simple dish, usually eaten for breakfast with a glass of milk.

Lapsi: – Lapsi is a sweet dish famous for its gentle taste and rich aroma. It has Gujarati roots, but it has become very popular around Bina. Broken wheat is cooked in pure ghee and sweetened with sugar. Cardamom powder gives the flavour and aroma to the dessert. Pistachios may be added if desired. It is a wholesome sweet.

Bhutte ki Kheer: – Another dish that sets the cuisine of Bina apart, Bhutte ki Kheer uses corn as the main ingredient in a sweet dish. Fresh corn is grated and then pan fried in ghee. The usual recipe for Kheer is followed by adding milk and sugar to the mix. It has a different taste and must not be missed.

Dal Bhari Puri: – This is a delectable little dish that is full of energy. Lentils are made into a thick preparation with consistency of a semi-solid. This is stuffed into wheat dough and deep fried until golden brown. Dal Bhari Puri dish doesn’t need any accompaniments, however, if you choose, you may use some fresh greens.

Besan Laddoo: – Besan Laddoo is an interesting dessert dish that is quite popular in Bina. It is prepared for festivities and celebrations. The chief ingredient is gram flour, which is roasted in ghee. Sugar is added and the entire preparation is hand-rolled into small balls. Cashews and almonds may be used as decorations on the laddoos.

Bhindi Masala: – Bhindi masala is dish that is a favourite of okra or ladyfinger lovers. Okras are cut and fried lightly along with chillies and gram flour. They are then dipped in spicy tomato based gravy with a hint of mint leaves. Bhindi masala is, usually, eaten with Chapatis, Rotis or any other kind of Indian bread.

Khatta Meetha Chivda: – This chivda is a popular tea time snack of the region. It is made with fried beaten rice, which is given sweet and sour flavours using salt, sugar, groundnuts, oil and turmeric. A few raisins can also be added to enhance the taste of the snack.

Famous Food of Nasik

Posted on October 31, 2014 by admin

Nasik is among the fastest developing cities in India and is located in Western Maharashtra. The town’s name is said to come from the cut nose of the female demon ‘Shoorpanakha’. The people of Nasik predominantly enjoy a Maharashtrian cuisine. The street food also is a part of a hearty food culture. The food of Nasik also has shades of Rajasthani and Gujarati cooking with a hint of Khandesh. The growth of the city has also resulted in assimilation of cultures and various cuisines like Chinese, Continental, Italian and Mexican are also available in the hotels of Nasik today.

Nasik Misal Pav: – Misal Pav is a signature dish of Western Maharashtra, especially Nasik. The dish consists of Pav bread, which is served with two gravies, one is a spicy curry and another chilli gravy called ‘Kutt.’ It is served with fried potato shreds. A very popular street food in Nasik!

Danyachi Usal: – Danyachi Usal is a simple, but nutritious dish. Peanuts are boiled and then covered in a coconut based paste, which is made of coconut, ginger and green chillies. The seasoning is simple, as well with only salt and cumin seeds and is served hot.

Makai Chivda: – Makai Chivda is a light snack made from corn or maize. Corn flakes are given a tasty avatar with this recipe. You can have a dish as simple or complex as you need. Chilli powder, peanuts and curry leaves are the staple ingredients and it is served with tea.

Bharli Vangi: – Bharli Vangi is a famous side dish of this region, made to be eaten with Rotis, Parathas or even Pav bread. Small brinjals are stuffed with dry roasted crushed peanuts, which are spiced with chilli powder, coriander powder and oil. The dish is rich in nutrients and can be eaten for lunch or dinner.

Amti: – Amti is a Maharashtrian version of dal with a special spice mixture called Goda Masala. The dal is prepared with yellow lentils and spiced with chillies, garam masala and curry leaves. The goda masala gives it a local flavour. Amti can be eaten as an appetizer or with Indian breads or even steamed rice.

Padval Dalimbya: – Podval Dalimbya is a mouth-watering vegetable dish. It has a mélange of sweet, sour and hot. Split snake gourd and field beans are covered in coconut jaggery, salt and chilli powder. A seasoning of oil completes the dish. A popular side dish with Chapathis and rotis in this region and goes well with rice, as well.

Ansa Phansachi Bhaji:- Ansa Phansachi Bhaji is a yummy, fruity treat from Nasik. Ripe mangoes, jackfruit and pineapple, are used to prepare this dish. The dish is sweetened by jaggery and tempered by red chillies and turmeric. It is a popular summer preparation and is available only during seasonal times.

Nasik Batata Vada: – Batata Vada is a fried snack made with flour covering a spicy potato preparation. Nasik has its own variation of Batata Vada, and it is a popular street food, as well. The covering is made from gram flour and the potato preparation usually contains turmeric and salt. The vada is served with chutneys or even green chillies.

Gulachi Poli: – Gulachi Poli looks similar to an Indian bread, but is actually a sweet dish. It is made from wheat flour, and it is filled with a sweet stuffing made out of gram flour, jaggery and peanuts. Gulachi Poli is typically made in the local households during local festivals and other occasions.

Zunka Bhakri: – Zunka Bhakri is, traditionally, a side dish paired with rotis. It is made out of gram flour, which acts as a base and vegetables like onion, mustard seeds and ginger garlic are also added for flavour.

Famous Food of Jabalpur

Posted on October 31, 2014 by admin

Jabalpur is a wonderful and intriguing town on the Narmada basin of Madhya Pradesh. It is a big urban centre with lots of industries having their base in this region. The food of Jabalpur is influenced by a number of factors like British history, topography of the region and the available resources. The cuisine has seen the marks of Mughlai style, Rajasthani recipes and Gujarati way of cooking. Jabalpur cuisine is said to be rich, spicy and creamy. The hospitality of the region is unmatched and visitors and guests visiting this town will be warmly welcomed by the local people, who sometimes may even invite you into their house for a hearty conversation and a meal.

Khopra Pak: – The Khopra Pak is a delicious sweet of this region, which has become pretty famous. It is a lightly flavoured coconut based dessert, which is flavoured by the addition of cardamom and saffron. The key ingredient, which gives a soft texture and sweet taste, is the ‘mawa’ or thickened sweet milk.
Pilaf with Peas and Carrots: – A distinct local take on pulao, Pilaf with peas and carrot is a unique dish found in the region of Jabalpur. Long and aromatic basmati rice, cooked along with light spices like bay leaves, cumin seeds, whole cloves with chopped garlic and onions. The peas and carrots are the crown pieces of the dish, which give it the final touches of flavour to it. It is eaten with raitha on the side.
Seekh Kebab: – Kebabs of Madhya Pradesh are well known and particularly Seekh Kebab around Jabalpur is frequently recommended. Minced mutton is rolled into sausage-shaped pieces after mixing with a number of spices and vegetables. It is then grilled or cooked in a tandoor after being basted with butter. They are crunchy on the outside and soft, moist and chewy on the inside.
Sabudana Khichidi: – Sabudana Khichdi is the popular and frequently eaten local version of Khichdi. Sabudana is nothing, but the local name for Tapioca Pearls, which is used as a substitution for rice in the Khichdi recipe. Coarsely powdered and roasted peanuts with salt and sugar give it the texture and taste. The dish is spiced up with heated oil, cumin seeds and a bit of chopped green chilli.
Malpua: – Malpua is a sweet dish that has an origin in the Bengali speaking regions of India and Bangladesh. There are many variants of this dessert, which differ from region to region and Jabalpur has its own spin on Malpua. Here it takes the shape of a pancake, which is prepared from the mixture of milk, flour, semolina and curd.
Rabdi: – Rabdi is a sweet dish, which is made out of flour and has curd as a base ingredient. It is, usually, an accompaniment with rotis, which are made from Bajra. It also serves as the base ingredient of several sweet dishes. Salty and spicy version of rabdi also exists. It is a frequently eaten sweet in Jabalpur.
Chicken Samosa: – Chicken Samosa is a non-vegetarian fried snack that has great demand in Jabalpur region. A flour shell is filled with spices and chicken meat stuffing. The preparation is then deep fried until brown and hard and is eaten with chutneys. Sometimes it is enjoyed after being mashed and extra liquid masala is added on top.
Khoye ki Jalebi: – Jalebis are available everywhere, but Khoye ki Jalebi has a different recipe giving a taste unlike any of those. The recipe uses thickened milk and dipped in sugar syrup. Rosewater is also added to the Jalebis gives them very strong and attractive aroma and slightly changed taste. Get them in local sweet stalls.

Famous Food of Bhubaneswar

Posted on October 31, 2014 by admin

Bhubaneswar is the capital city of state of the Orissa in eastern India and is famous for its temples and is thus popularly called as ‘Temple City of India.’ The Bhubaneswar has many things to offer to the visitors in terms of history, culture, and cuisine. Most of the dishes in Bhubaneswar comprise of rice as it is the main crop of this region. Most of the people of this area are non-vegetarian and dishes made from fish, crabs, lambs and chicken are popular. The cooking style of cuisine in Orissa is very distinctive. A typical meal in Bhubaneswar includes chapattis, Dal, Bhaji, and desserts.

Here is the list of some very popular dishes that are loved by people of Bhubaneswar;

Maccha Ghanta –

Maccha Ghanta is a dish of Odiya origin and is the main dish for the occasion of Durga Ashtmi. It is mainly prepared from fish pieces, Bengal gram, onion, eggplant, potato and spices such as cardamom, cinnamon, Bay leaves, Garam masala, etc.

Crab Kalia –

Crab Kalia is a popular seafood dish in Bhubaneswar and is made from fresh crabs cooked along with potatoes, onions, gingers and a variety of spices.

Bhendi Bhaja –

Bhendi Bhaja is silted Ladyfinger stuffed with fillings of mixture of spices, ginger and garlic paste and is shallow fried until it is crispy enough and is served hot.

Chuda or Poha –

A major food item served in the breakfast is chuda or poha, which is flattened rice, puffed rice and is eaten fried or with curd.

Khichdi –

Khichdi is prepared with rice cooked with lentils together with a lot of ghee and is offered as bhog to Lord Jagannathji at Puri temple. It is also very popular among people of Bhubaneswar.

Chungdi Malai –

This is a major seafood dish that is popular in Orissa and Bengal prepared with prawn and cream. The word ‘Malai’ refers to milk cream, but the creaminess in this dish is given from coconut milk. It is tasted along with steamed and fried rice.

Murg Saagwala –

Murg saagwala is a dish that was introduced to Orissa during Mughal period. This is a chicken dish made with chicken pieces that are cooked in spinach gravy that is spiced mildly. This dish is considered o be very nutritious and healthy.

Maccher Kalia with Aloo –

Maccher Kalia is a traditional fish dish that is cooked with Murrel fish along with green mango. It is, usually, served with boiled and spicy potato. No special occasions in Bengal and Orissa are complete without Maccher Kalia.

Chhena Jalebi –

Chhena Jalebi is a popular dish that has its origins in coastal areas of Orissa. Chhena jalebi in Bhubaneswar is made from fresh cottage cheese, which is properly kneaded, and then, small pretzels are made from it. Then these pretzels are deep fried in coconut oil and soaked in sugar syrup for several hours. Chhena Jalebi is served either chilled or hot.

Malpua –

Malpua is an Indian version of pancakes that is very popular in Bhubaneswar and nearby areas. Malpua is made from sweetened wheat flour batter, and then deep fried and served hot. Malpua is also offered as a main ingredient in prashad to Lord Jagannath at Puri in Orissa.

Rasmalai –

Rasmalai is a famous dessert that was originated in Bengal and then became popular in other parts of the country. Ras means juicy and malai means milk cream. Rasmali is white, cream or yellow balls of cottage cheese soaked in Rabri or clotted cream, garnished with dry fruits and has cardamom for flavouring.

Bhubaneswar has a lot to offer in terms of delicious foods and recipes, and hence, it is nothing less than paradise for people who love food. On your next visit to Bhubaneswar, you must try these exotic delicacies for the best eating experience.

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