Turmeric is used in almost all salty dishes in india. It is also known for its medical properties. Turmeric rice is colorful, fragrant indian style rice dish. It gives everyday rice a color and flavor boost with intensely yellow; earthy turmeric(sometimes called "poor man's saffron). It has a nice golden color and goes well with curry dish.

» read more

This is everyone's daily food from the Southern Part of India. However, it is cherished by everyone all over India.

» read more

Any occasion or any festival is incomplete without the touch of traditional food items and conventional recipes. There are several Durga Puja dishes and specialties from a traditional Bengali kitchen. The most lip-smacking delicacy for Durga Puja is probably Bhog (sacred food offerings to Godes Durga) which mainly consists of Khichuri (a dish made of rice and pulses) along with Ghant (mixed vegetables) and sweet items. Every Bengali stands in a long queue only to enjoy a hearty plate of bhog during the puja. This bhog is served only after the daily Durga Pooja and during lunch.

» read more

Red kidney beans cooked with onion, tomato and ground spices. This curry served with hot rice makes a yummy treat! It is a very popular dish specially in every home in Punjab(northern region of India)

» read more

Deep fried lentil fritters (pakora) with spices.

» read more

Paneer cooked with garden peas and tomato. This Punjabi preparation, with some variation in the spices, is eaten all over north India, Indian restaurants whether in India or outside of India.

» read more

Cutlet made of mashed potato, cheese and fresh herbs

» read more

This Kashmiri aubergine dish is prepared from exotic herbs and spices. Dum cooking is a slow-cooking method dating back to early sixteenth century. Handi (clay pot) is the cookware used for dum cooking. The name dum is because the final stage of cooking after the gravy boils was done on dum that means, the cooking vessel is placed on a slow fire and covered with a heavy lid.Traditionally, the cooking vessel is placed on a coal fire and covered with a tawa (griddle) which is sealed with hard paste made of flour and water, on which some live coals are placed. A moderately heated oven can now be used, though the dish will lack the flavor of charcoal fire. The handi is left on the charcoal, till the food is to be served.

» read more

A delicious dish which has a very delicate flavor. Of course, it is little time-consuming but is completely worth it. It is a good party dish, also good for weekend lunch or dinner and goes well with mint riata. Get the rich taste of five spices and herbs from India. Have you tried this? Even if you haven't - let me know what you think! Rate on this recipe!

» read more

Toor dal cooked with spinach and ghee to taste.

» read more