Valchi Bhaji
Valchi Bhaji (Soon Sasav Kadi) is a traditional Mangalorean Malabar spinach curry prepared with green papaya chunks. The tempering is done with grated coconut (soon) and mustard (sasav) and therefore it has a mild tangy dominance. It is a very old recipe and this combination of coconut and mustard along with Malabar spinach is very typical of the region.
You’re in a virtual encyclopaedia of food, compiled by a team of editors. Each page here features the history, nutritional data, recipes, articles, videos and photos about one item of food.
Patwadi Rassa
Patwadi Rassa is a savoury Indian fudge that is made of tempered and steamed Besan (gram flour). Traditionally a Maharashtrian dish, the Patwadi (also called Patodi) Rassa is dunked in a spicy hot curry before it is consumed. Patwadi Rassa may also be served with plain chapatis or even bhakri. It is healthy, naturally vegan and hence consumed worldwide.
Mirchi ka Kutta
Mirchi ka Kutta or spiced crushed green chillies is a traditional Rajasthani accompaniment dish eaten to spice up the main dishes. It is generally served alongside the famed Dal Bati Churma, puris or even with rice preparations. The dish is prepared using fresh green chillies, where the selection of green chillies can range from very hot to milder varieties.
Pitod ki Sabzi
This is a traditional Rajasthani dish featuring besan (chickpea flour) dumplings in a spicy yoghurt curry. Most of the Rajasthani dishes use few vegetables as the entire region is very arid and therefore availability of fresh vegetables is scarce. This is absolutely a no-vegetable dish, so much so that even onion, garlic or tomato aren't used to make the curry.
Turkish Delight
The Turkish Delight or Lokum is a gel-based, jelly-like confectionery made of starch and sugar. It’s a sticky paste in the mouth, with components like rose water adding fragrance and freshness to the eating experience. To make Lokum, one needs granulated sugar, water, lemon juice, cornstarch, cream of tartar, rose water, and confectioners’ sugar.
You’re in a virtual encyclopaedia of food, compiled by a team of editors. Each page here features the history, nutritional data, recipes, articles, videos and photos about one item of food.
Madyechi Usli
Madyechi Usli is a traditional Konkani (Goa region) vegan preparation which is known for its spicy flavour despite the use of minimal ingredients, not even onion and garlic. Maddi is the Konkani word for taro or colocasia root. It is a tuber with various health benefits as is known to control blood sugar. It is also a good source of vitamins and dietary fibre.
Til Diya Murgi Mangxo
This Assamese-style chicken curry is typical of the region and is iconic for its jet-black appearance and unique flavour. The black sesame seed paste is the most prominent component in this dish; it lends a nutty flavour and undercuts the acidity of the tomatoes added. This extremely flavourful dish is packed with nutrients and has numerous health benefits.
Chitol Macher Muitha
Chitol Macher Muitha's origin story begins in East Bengal or pre-Partition Bangladesh. The term 'muitha' literally stands for muthi, the Bengali term for fist. Thus, the fish used in the dish is first deboned and then slowly moulded into round balls that resemble fist-like structures. These chunks are then dunked into a rich gravy and stewed to perfection.
Valchi Bhaji
Valchi Bhaji (Soon Sasav Kadi) is a traditional Mangalorean Malabar spinach curry prepared with green papaya chunks. The tempering is done with grated coconut (soon) and mustard (sasav) and therefore it has a mild tangy dominance. It is a very old recipe and this combination of coconut and mustard along with Malabar spinach is very typical of the region.
You’re in a virtual encyclopaedia of food, compiled by a team of editors. Each page here features the history, nutritional data, recipes, articles, videos and photos about one item of food.
Patwadi Rassa
Patwadi Rassa is a savoury Indian fudge that is made of tempered and steamed Besan (gram flour). Traditionally a Maharashtrian dish, the Patwadi (also called Patodi) Rassa is dunked in a spicy hot curry before it is consumed. Patwadi Rassa may also be served with plain chapatis or even bhakri. It is healthy, naturally vegan and hence consumed worldwide.
Mirchi ka Kutta
Mirchi ka Kutta or spiced crushed green chillies is a traditional Rajasthani accompaniment dish eaten to spice up the main dishes. It is generally served alongside the famed Dal Bati Churma, puris or even with rice preparations. The dish is prepared using fresh green chillies, where the selection of green chillies can range from very hot to milder varieties.
Pitod ki Sabzi
This is a traditional Rajasthani dish featuring besan (chickpea flour) dumplings in a spicy yoghurt curry. Most of the Rajasthani dishes use few vegetables as the entire region is very arid and therefore availability of fresh vegetables is scarce. This is absolutely a no-vegetable dish, so much so that even onion, garlic or tomato aren't used to make the curry.
Turkish Delight
The Turkish Delight or Lokum is a gel-based, jelly-like confectionery made of starch and sugar. It’s a sticky paste in the mouth, with components like rose water adding fragrance and freshness to the eating experience. To make Lokum, one needs granulated sugar, water, lemon juice, cornstarch, cream of tartar, rose water, and confectioners’ sugar.
You’re in a virtual encyclopaedia of food, compiled by a team of editors. Each page here features the history, nutritional data, recipes, articles, videos and photos about one item of food.
Madyechi Usli
Madyechi Usli is a traditional Konkani (Goa region) vegan preparation which is known for its spicy flavour despite the use of minimal ingredients, not even onion and garlic. Maddi is the Konkani word for taro or colocasia root. It is a tuber with various health benefits as is known to control blood sugar. It is also a good source of vitamins and dietary fibre.
Til Diya Murgi Mangxo
This Assamese-style chicken curry is typical of the region and is iconic for its jet-black appearance and unique flavour. The black sesame seed paste is the most prominent component in this dish; it lends a nutty flavour and undercuts the acidity of the tomatoes added. This extremely flavourful dish is packed with nutrients and has numerous health benefits.
Chitol Macher Muitha
Chitol Macher Muitha's origin story begins in East Bengal or pre-Partition Bangladesh. The term 'muitha' literally stands for muthi, the Bengali term for fist. Thus, the fish used in the dish is first deboned and then slowly moulded into round balls that resemble fist-like structures. These chunks are then dunked into a rich gravy and stewed to perfection.
Valchi Bhaji
Valchi Bhaji (Soon Sasav Kadi) is a traditional Mangalorean Malabar spinach curry prepared with green papaya chunks. The tempering is done with grated coconut (soon) and mustard (sasav) and therefore it has a mild tangy dominance. It is a very old recipe and this combination of coconut and mustard along with Malabar spinach is very typical of the region.
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