Traditional recipes

Showing 841–900 of 977

• Jungli maas

  जंगली मांस

  A plain, hunter-style meat dish cooked with only ghee, dry red chillies and salt.

  Rajasthan1 hour 30 minNon-vegetarian
• Khichu (papdi no lot)

  खीचू

  A soft, steamy dough of rice flour cooked with cumin and green chillies, eaten hot with oil and methia masala.

  Gujarat20 minVegan
• Lal sah (Assamese red tea)

  लाल चाह

  Strong Assam tea brewed without milk, often with a little sugar, served throughout the day in Assamese homes.

  Assam5 minVegan
• Mathi varuthathu (sardine fry)

  मथी वरुथथु (सार्डिन फ्राई)

  Fresh sardines rubbed with a red chilli, pepper and ginger-garlic paste and fried crisp in coconut oil, everyday fare along Kerala’s coast.

  Kerala30 minNon-vegetarian
• Miscut (Goan raw mango pickle)

  मिस्कुट

  A spicy, vinegar-based pickle of raw mango pieces in a red chilli, mustard and fenugreek masala, made in summer and kept through the monsoon.

  Goa1 hr + 2 days salting + 1 week restingVegan
• Mungodi ki sabzi

  मुंगौड़ी की सब्ज़ी

  Sun-dried moong dal dumplings cooked in a spicy tomato gravy, a pantry dish of Bundelkhand homes.

  Madhya Pradesh (Bundelkhand: Sagar, Chhatarpur, Tikamgarh, Damoh)40 min (mungodi made in advance)Vegan
• Parsi dhansak

  पारसी धानसाक

  Mutton slow-cooked with lentils and vegetables, served with caramelised brown rice: the signature dish of Mumbai's Parsis.

  Mumbai, Maharashtra (Parsi community)2 hrNon-vegetarian
• Poda pitha

  पोड़ा पीठा

  A dense cake of fermented rice and urad batter with coconut and jaggery, slow-baked until its crust caramelises. The pitha of the Raja festival.

  Odisha2 hours + soaking and fermentingVegetarian
• Punjabi aam da achar

  पंजाबी आम दा अचार

  Raw mango pieces cured with fennel, fenugreek, nigella and red chilli in mustard oil, the everyday pickle of Punjabi homes.

  Punjab1 hour + 1–2 weeks maturingVegan
• Ragi ambli (finger millet drink)

  रागी अंबली

  A thin, cooling porridge of finger millet flour cooked in water and mixed with buttermilk, salt and onion, drunk in the summer heat.

  Karnataka (rural south Karnataka)20 minVegetarian
• Srivilliputhur palkova

  श्रीविल्लिपुत्तूर पालकोवा

  A soft, creamy milk sweet made by slowly reducing milk with sugar, a GI-tagged speciality of Srivilliputhur.

  Srivilliputhur, Virudhunagar district1 hour 30 minVegetarian
• Aloo methi

  आलू मेथी

  Potatoes stir-fried with fresh fenugreek leaves, garlic and green chilli, a quick dry vegetable of the winter months.

  Punjab30 minVegan
• Bobbatlu (bakshalu)

  बोब्बट्लु (बक्षालु)

  A soft flatbread stuffed with sweet chana dal and jaggery, roasted with ghee for Ugadi and other festivals.

  Andhra Pradesh1½ hours + 2 hours restingVegetarian
• Chorafali

  चोराफली

  Crisp, puffed strips of urad and chana flour dusted with chilli and black salt, a Diwali snack of Gujarat.

  Gujarat1 hrVegan
• Ghugni (dried yellow pea curry)

  घुगनी

  Dried yellow peas cooked soft with potato, ginger and spices, topped with onion, chilli, tamarind and bhaja moshla.

  West Bengal45 min + overnight soakingVegan
• Ippa puvvu laddu (mahua flower laddu)

  इप्पा पुव्वु लड्डू (महुआ लड्डू)

  Sweet, nourishing balls of dried mahua flowers, groundnuts and jaggery, made by the Gond and other tribal communities of the Telangana forests.

  Adilabad and other forest districts of Telangana40 minVegan
• Kakara pitha

  काकरा पीठा

  Semolina or wheat-flour shells filled with sweetened coconut and fried until golden.

  Odisha1 hourVegetarian
• Kappa puzhukku (mashed tapioca)

  कप्पा पुझुक्कु

  Boiled tapioca mashed with a crushed coconut, chilli and shallot mix, eaten with fish curry or chammanthi.

  Kerala45 minVegan
• Kashaya (spiced herbal drink)

  कषाय

  A warm drink of roasted coriander, cumin, pepper and dry ginger boiled with jaggery and milk, drunk in many Karnataka homes in place of coffee.

  Karnataka (especially Malnad and the coast)20 minVegetarian
• Khatta meat

  खट्टा मीट

  A Dogra mutton curry soured with dried pomegranate seeds or lemon, cooked in mustard oil without tomatoes.

  Jammu region1 hr 15 minNon-vegetarian
• Makhana matar curry

  मखाना मटर

  Roasted fox nuts and green peas in an onion-tomato gravy, a dish that shows off Bihar’s makhana.

  Bihar40 minVegetarian
• Meerut gajak

  मेरठ की गजक

  Brittle, flaky winter sweet of sesame and jaggery, pounded and pulled into thin layers.

  Meerut and western Uttar Pradesh45 minVegan
• Mutton soola

  मटन सूला

  Smoky skewered pieces of marinated mutton grilled over charcoal, a Rajput barbecue dish.

  Rajasthan40 min + 4 hours marinatingNon-vegetarian
• Onla (Bodo rice-paste curry)

  ओनला

  A Bodo curry thickened with ground rice, cooked with chicken or vegetables and flavoured with ginger and green chilli.

  Assam (Bodo community)45 minNon-vegetarian
• Rikwach

  रिकवच

  Colocasia leaves spread with spiced gram flour paste, rolled, steamed and sliced, then fried or cooked in gravy. A monsoon dish of Baghelkhand.

  Madhya Pradesh (Baghelkhand: Rewa, Satna, Sidhi), also Bundelkhand and eastern Uttar Pradesh1 hourVegan
• Shrikhand

  श्रीखंड

  Thick hung curd whipped with sugar, saffron and cardamom: the festive sweet of Gudi Padwa, eaten with puri.

  Maharashtra (also Gujarat)20 min + 6–8 hours drainingVegetarian
• Tirunelveli halwa

  तिरुनेलवेली हलवा

  A glossy, wobbly halwa made from wheat milk, sugar and ghee, cooked for hours, the famous sweet of Tirunelveli.

  Tirunelveli2 hours + overnight soakingVegetarian
• Ambali (millet drink)

  अंबली

  A cooling drink of jowar or ragi flour cooked in water, cooled and mixed with buttermilk, salt and onion; summer food in Telangana's villages.

  Telangana20 min + cooling (traditionally overnight)Vegetarian
• Auriya (fermented mustard raita)

  औरिया

  A tangy, pungent Dogra raita of curd and vegetables flavoured with ground mustard seed and left to ferment for a day or two.

  Jammu region15 min + 1–2 days fermentingVegetarian
• Banglar rosogolla

  बांग्लार रसगुल्ला

  Spongy white balls of fresh chhena cooked in light sugar syrup. Banglar Rosogolla has a GI tag.

  West Bengal1 hourVegetarian
• Basundi

  बासुंदी

  Milk simmered for a long time until thick and creamy, sweetened and flavoured with cardamom, saffron and nuts.

  Maharashtra and Gujarat1 hr 15 minVegetarian
• Bel ka sharbat

  बेल का शरबत

  A cooling summer drink of wood apple pulp, water and jaggery.

  Bihar20 minVegan
• Chhundo

  छूंदो

  A sweet and spicy grated raw mango preserve, traditionally 'cooked' by the summer sun.

  Gujarat20 min + 1–2 weeks in the sunVegan
• Chitau pitha

  चितउ पीठा

  Soft, lacy rice and coconut pancakes made on the new-moon day of Chitalagi Amavasya and offered to Lord Jagannath.

  Odisha30 min + soakingVegan
• Gajar matar

  गाजर मटर

  Fresh winter carrots and green peas cooked simply with cumin, ginger and spices, a colourful everyday sabzi.

  Punjab30 minVegan
• Gujiya

  गुझिया

  Half-moon pastries stuffed with roasted khoya, dry fruit and coconut, fried in ghee; the sweet of Holi in Braj and across UP.

  Braj and across Uttar Pradesh1 hour 30 minVegetarian
• Gurellu chutney pudi (niger seed chutney powder)

  गुरेल्लु चटनी पुडी

  A dry, nutty chutney powder of roasted niger seeds, garlic and chilli, eaten with jolada rotti in north Karnataka.

  North Karnataka20 minVegan
• Indarsa

  इंदरसा

  Fried rice-flour and jaggery cakes coated in sesame, made for weddings in Baghelkhand.

  Madhya Pradesh (Baghelkhand: Rewa, Satna, Sidhi), and neighbouring Chhattisgarh1 hour + 2–3 days soakingVegetarian
• Kalmi vada

  कलमी वड़ा

  Crisp fritters of coarsely ground chana dal with whole spices, fried twice and served with chutney.

  Rajasthan (Marwar)40 min + 4 hours soakingVegan
• Kanji and cherupayar (rice gruel with green gram)

  कांजी और चेरुपयर

  Soft-cooked red rice in its own water with a simple dry green-gram dish and a dab of chammanthi, Kerala’s traditional light meal.

  Kerala45 min + soakingVegan
• Kovilpatti kadalai mittai

  कोविलपट्टी कडलै मिट्टाई (मूंगफली चिक्की)

  A crunchy peanut and jaggery candy from Kovilpatti, which holds a GI tag.

  Kovilpatti, Thoothukudi district30 minVegan
• Narzi (Bodo jute leaf curry with pork)

  नारजी

  Dried jute leaves cooked with pork and a little alkali, giving a slightly bitter, earthy Bodo curry.

  Assam (Bodo community)1 hourNon-vegetarian
• Sunnundalu (urad dal laddu)

  सुन्नुंडलु (उड़द दाल के लड्डू)

  Laddus of roasted urad dal flour bound with jaggery or sugar and warm ghee, valued as a nourishing sweet.

  Andhra Pradesh40 minVegetarian
• Besan laddoo (temple style)

  बेसन के लड्डू

  Gram flour roasted slowly in ghee and shaped with sugar into round sweets, the kind of laddoo sold as prasad at the Mahakaleshwar temple in Ujjain.

  Madhya Pradesh (Ujjain and Malwa)50 minVegetarian
• Chintakaya tokku (raw tamarind pickle)

  चिंताकाया तोक्कु (कच्ची इमली का अचार)

  Tender green tamarind pods pounded with chillies, salt and turmeric into a sharp, sour pickle that keeps for a year.

  Telangana1 hour + 3–4 days restingVegan
• Dahibara aludum

  दहीबड़ा आलूदम

  Soft urad dal vadas soaked in thin tempered curd, served with spicy potato curry and ghuguni. Cuttack’s favourite street food.

  Odisha (Cuttack)1 hour + soakingVegetarian
• Gond ke laddoo

  गोंद के लड्डू

  Winter laddoos of wheat flour, edible gum, ghee, jaggery and nuts, given to new mothers and eaten for warmth.

  Rajasthan45 minVegetarian
• Karanji

  करंजी

  Crisp half-moon pastries filled with coconut, jaggery or sugar, cardamom and nuts: a must in the Diwali faral platter.

  Maharashtra1 hr 15 minVegetarian
• Kathal ki sabzi

  कटहल की सब्ज़ी

  Raw jackfruit cooked in a spicy onion and mustard oil gravy, often called ‘vegetarian meat’ in Bihar.

  Bihar1 hourVegan
• Kavuni arisi

  कवुनी अरिसी (काले चावल की मिठाई)

  A deep purple sweet of black rice cooked soft and mixed with sugar, coconut and ghee, served at Chettinad weddings.

  Chettinad1 hour + 4 hours soakingVegetarian
• Kimami sewai

  किमामी सेवइयाँ

  Fine roasted vermicelli cooked in ghee and thick sugar syrup with khoya and dry fruit, the Eid sweet of Lucknow.

  Lucknow and Awadh40 minVegetarian
• Kulth di dal (horse gram dal)

  कुल्थ दी दाल

  Horse gram cooked into a thick dal with mustard oil and spices, a warming winter staple of the Jammu hills.

  Jammu region (hill districts)1 hr + overnight soakingVegan
• Methia keri athanu

  मेथिया केरी अचार

  Raw mango pieces pickled in split fenugreek, mustard, chilli and oil, the classic Gujarati summer pickle.

  Gujarat1 hr + 1 day dryingVegan
• Murir laru (puffed rice and jaggery balls)

  मुड़ीर लारु

  Crunchy balls of puffed rice bound with melted jaggery, made for Magh Bihu.

  Assam20 minVegan
• Nolen gurer sandesh

  नलेन गुड़ेर संदेश

  A soft sweet of fresh chhena cooked with nolen gur, the new date-palm jaggery of winter, and pressed into moulds.

  West Bengal40 minVegetarian
• Patrode (colocasia leaf rolls)

  पत्रोडे

  Colocasia leaves layered with a spiced rice and coconut paste, rolled, steamed and sliced, a monsoon dish of coastal Karnataka.

  Coastal Karnataka (Udupi and Dakshina Kannada)1 hour 30 min + 4 hours soakingVegan
• Purnam boorelu

  पूर्णम बूरेलु

  Balls of sweet chana dal and jaggery dipped in rice and urad batter and fried, served with a spoon of ghee poured inside.

  Andhra Pradesh1½ hours + 4 hours soakingVegetarian
• Sambharam (spiced buttermilk)

  संभारम (मसाला छाछ)

  Thin buttermilk crushed with green chilli, ginger, shallots and curry leaves, offered to travellers and guests to beat the heat.

  Kerala10 minVegetarian
• Shakkar ghee

  शक्कर घी

  Powdered unrefined cane sugar (shakkar) mixed with warm ghee, eaten after meals with roti, the simplest sweet of the Punjabi table.

  Punjab5 minVegetarian
• Bara ghuguni

  बरा घुगुनी

  Crisp urad dal vadas served with a spicy yellow or white pea curry. A favourite Odia breakfast.

  Odisha50 min + soakingVegan