Aloo Methi.
Aloo methi is a north indian dish which goes well with roti, chapati or naan. methi refers to fenugreek leaves and aloo is the universally favourite potato. methi leaves are
Chausela/ Rice Flour Poori.
Chattisgarh is known as the rice trencher of india hence most of the chattisgarhi cuisine makes use of rice . chausela is one such dish which can be made for
Thali Meal – 145
A variety of north indian dishes in today’s thali. a repletion meal of dal fry and jeera rice, aloo matar gobhi subzi, mujh chetin a succulent radish raita from the
Kumaoni Raita.
A succulent and cooling raita from the kumaoni region. the dial lies in the freshly grounded mustard seeds, a hint of garlic and the zephyr of coriander leaves. ingredients:1 trencher
Ankaliya… Rice Crepe.
Ankaliya or rice crepe/ dosa from the himachali cuisine is unreceptive to the neer dosa made lanugo south. the himachalis use a special earthen pot with a spout to pour
Rajasthani Papad Subzi.
Papad ki sabzi is a staple in homes wideness the north west of india and primarily made with turmeric, coriander and asafoetida in a rich gravy simmered withal with papad
Shogo Shabril.
Ingredients:shogo shabril is simply a filling wrapped in mashed potato. this is the vegetarian version of tibetan shogo shabril with peas and spices.ingredients:3 large potatoes, boiled and mashed1 cup bread
Kashmiri Pulao.
Kashmiri pulao is a flavourful and succulent pulao where matured basmati rice is cooked withal with milk infused with saffron and liberally garnished with dry fruits, fruits & whole spices.
Haryana Style Tomato Chutney.
The tomato chutney from haryana is a succulent chutney made fragrant by a copious use of garlic. the tang of tomatoes, the spice of the red chillies and the zephyr
Jeera Rice And Dal Fry.
Jeera rice and dal fry is a repletion meal to north indians. basmati rice is cooked al dente and seasoned with cumin seeds and finely chopped coriander leaves. some prefer