Spiced Beetroot Buttermilk with Roasted flavor | Bhune Chukandar Masala Chaas

Beetroot or Beet or Chukandar (in Hindi) is typically a root vegetable. Good quality, fresh beetroots should have their green leaves intact. Beets are a low-calorie food packed with a variety of nutrients. The health benefits of beets are wide ranging. Like most other plant-based foods, beets are high in nutrients yet low in calories. The antioxidants

Bajre ka Khatti Rabdi | Sour Pearl Millet Porridge

Monday …. Monday …. Monday !!!😉As you know I am dedicating one post to a foodie group named as Foodie Monday Blog Hop on each Monday 😊. The 143rd theme of the group is decided as ‘Millet recipes’. Well, millet may not be the most common type of seed crop that we are expecting on our table, but in

Kiwi Pistachio Lassi | Kiwi Pistachio Yogurt Smoothie

Lassi – a cooling yogurt drink which is the most popular beverage in India during summer. Basically Lassi is a creamy, frothy yogurt-based drink, blended well with a varieties of fruits and seasonings. This beverage has its root from the state of Punjab in Indian subcontinent. Lassi comes in two distinct varieties as sweet and salty. The sweet

Dahi Pakhala | Water Rice with Yogurt or Curd

Odisha, the land of Lord Jagannath is one of the eastern state of Indian subcontinent. As compared to other regional Indian cuisines, less oily and less spicy is the Odia cuisine. Rice, both sun dried as well as par-boiled is the staple food of the people of Odisha. Only par-boiled rice is used regularly where as sun

Madra – Chickpeas in Yogurt Gravy

Himachal Pradesh, one of the north state of Indian subcontinent is such a beautiful state which offers a wide range of lip smacking as well as savory food items. The cuisine of Himachal Pradesh has a significant influence of the Punjabi and Tibetan style of food. The people of Himachal Pradesh prefer very spicy food items. However

Masala Bhapa Doi | Spiced Tea Flavored Steamed Yogurt

Bengali cuisine, a culinary style that originated and evolved in the region of West Bengal situated in the eastern subcontinent of India is rich and varied in its platter starting from snacks to main courses to sweets. Generally a Bengali meal starts with a ‘Shukto’ (a bitter preparation) followed by ‘Shak’ (leafy vegetables), Dal (pulses), variety of vegetables, fish/mutton/chicken/egg

Tricolor Shrikhand – Independence Day Celebration

Shrikhand is an Indian sweet dish made of strained yogurt or hung curd. It is one of the main desserts in Gujarati Cuisine & Maharashtrian cuisine. The name shrikhand is derived from the Sanskrit word “Shikharini” which means a curd prepared with added sugar, flavoring agents, fruits and nuts. Basically to prepare shrikhand, curd is tied in a

Sun-dried Raw Mango Raita | Ambula Rai

As we know tantalizing pickles are a tasty condiment to serve with any meal. Some people without any curry also finished their meal just with pickle. Winter is that time of the year, when most of Indian terrace is lined up with freshly filled pickle jars.  We, odias make a variety of pickles too. Among

Dahi Baingan | Doi Begun | Eggplant in Spiced Yogurt

Almost in every state of India, you can find different variety of this dish. They have their own style of making doi begun or dahi baingan. So this is a recipe where you can do a lot of combination. Basically the brinjal or baingan or begun are sliced neither thick nor thin. Then they are

Chickpea Slaw

Slaw also known as cole slaw or coleslaw is a salad consisting primarily of finely shredded raw cabbage and dressed most commonly with a vinaigrette salad dressing (made by mixing an oil with something acidic like vinegar or lemon juice and enhanced with salt, some herbs). Slaw is a Dutch originated word which is shortened