Jadoh {Khasi Pulao}

Jadoh is a rice dish which is mild in flavor & taste. It slightly resembles pulao/pilaf but with out much of spices. This Meghalaya dish, originated from Khasi region is traditionally a non-vegetarian one & I tried making it almost authentic & vegetarian. 

Prep Time-5mins | Cook Time-30mins | Serves-2people
Adapted From: Indian Recipes
Ingredients
2Cups basmati rice 
3Cups + 2/3Cups Water
2Carrots chopped
1Medium onion
1Tbs ginger paste
1/2 Tsp turmeric
2Tbs black peppers powdered
5 Bay leaves 
1Tbs oil + 1Tbs ghee
1/4Cup mint leaves
Salt to taste
4Boiled eggs {optional}
Coriander for garnish
Directions
- Heat pan with oil + ghee. Add bay leaves, onions & ginger to pan. Saute for few seconds till the raw smell of ginger goes off. 
- To the same pan add carrots, turmeric & black pepper powder. Cook for 1min & switch off heat. 
- Wash rice with lots of water & to that add the cooked masala along with water.
- Mix enough salt & mint leaves to cooker. Taste & adjust salt if needed. 
- Cook rice as per your convenience. {Pressure cooker, electric cooker & stove top}
- Once rice is done garnish it with cilantro & boiled eggs. 
- Serve it along with a gravy dish of your choice. 
Note
- You can use any choice of short grained Indian rice in place of basmati.

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Soya Thongba - A Manipuri Dish

Soya Thongba is a delicious curry made of soya chunks & veggies that are simmered in milk. This Manipuri recipe is a replica of dish "Sana Thongba", In which I replaced paneer with soya chunks & rest remained the same. This curry is creamy, spicy & yummy in taste. 

Prep Time-10mins | Cook Time-20mins | Serves-2people
Adapted From: Open Challenge to Plastic Fast Food!
Ingredients 
1Medium onion chopped 
1Big potato diced 
1Cup soya chunks {meal maker}
1/4Cup green peas
1Tbs ginger garlic paste
1/2Tsp turmeric
1&1/2Cup milk
2Green chili's sliced 
1Tsp cumin 
1Tbs oil
Salt to taste

Directions
- Heat pan with oil. To that add cumin & fry it till it turns light brown. 
- Add onion to pan along with ginger garlic paste. 
- Saute them till onions turn soft. 
- Add soya chunks, potatoes & green peas to pan. Saute them for few seconds. 
- To the same pan add turmeric & enough salt. Fry them for 1min on medium heat. 
- Add milk to pan & close it with a lid.
- Cook on low heat with a lid till gravy gets little thick. 
- Remove lid & add green chili's to gravy. Allow gravy to become thick. Adjust salt & spice if needed. Switch off heat. 
- Garnish with coriander leaves & serve warm with rice & roti.
Note
- Replace soya chunks with paneer. 
- Author used water instead of 1/2 cup milk. The gravy will be richer if it is cooked in milk rather than water. 
- To avoid milk spilling cook gravy with lid till it gets thicker. 
- I haven't pre cooked soya chunks in this dish. Cooking them directly in the gravy will help soya to absorb the flavor.
- If using paneer, saute paneer till it turns slight brown.

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Shrikhand

Shrikhand is an Indian hung yogurt dessert. This is a easy to make dish & tastes very delicious. This is a main dessert in Maharashtra & Gujarati cuisine, which is served along with Thali. 
I had this creamy dessert few times. But, when I tasted this dessert at one of my friends home I was taken back in to memories & then tried my hands on it. 

Prep time-4hrs | Serves-2people
Ingredients 
2Cups thick yogurt {curd}
2Tbs sugar 
4tbs milk
1Tsp saffron 
1Tsp cardamon powder {elachi}
Few chopped almond
Few pistachios chopped 

Directions 

- Take a cheese cloth with yogurt. Tie it tight & hang it to drip the extra water in curd.
- Leave it for at least 3hrs. Squeeze any left out water from the curd carefully.
- In a small bowl add saffron & 1Tbs warm milk. Keep aside. After few minutes milk will change it's color to a light orange.
- In a bowl add yogurt, cardamon powder & sugar. Beat it smooth while adding 3Tbs milk along with saffron milk.
- Beat it smooth till sugar dissolves completely.
- Scoop it up into a bowl & refrigerate it for some time. 
- Garnish with nuts & serve chill.
Note
- Sweet was just enough. Adjust according to your taste.
- You can use a fat free yogurt for a healthy version. 
- Using of greek yogurt will reduce your the prep time.

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Kande Poha {Version 2}

Madhya Pradesh is situated in central part of India. The staple food are wheat, meat, rice & fish. They changed from region to region. The well know dishes from this state are korma, sabudana Kichiri, biryani, pilaf, dal bafla, milk based dishes & many more.
Kande Poha is a breakfast dish & it is served along with jalebi in Indore and Malwa regions. The fennel seeds added in the dish varies this dish from Maharashtrian style kande poha.

Prep Time-10mins | Cook Time-15mins | Serves-1person
Adapted From : Desi Soccer Mom
Ingredients
1Cup thick poha {flattened Rice}
1small onion finely chopped
1Small potato finely chopped
2Green chili's slit into half
1/4Cup green peas 
1/2Tsp turmeric
1Tsp sugar
Salt to taste
1Tbs lemon juice {optional}

Few coriander leaves for garnish 

2Tbs coconut flakes for garnish
For seasoning 
1Tbs oil
1Tsp mustard seeds
1Tsp fennel seeds
Few curry leaves 
Directions
- Wash poha with water & drain any left over water. Keep aside. 
- Heat pan with oil. To that add mustards, fennel & curry leaves.
- Once the mustard starts jumping add onions & green chili's to pan. 
- Fry them translucent & add potatoes & green peas to pan. 
- Close pan with lid & cook till potatoes are cooked. 
- Check if potatoes are cooked. Then add turmeric, sugar, salt & poha to pan. Mix them well & adjust taste if needed. 
- Cook poha on low heat for 2min-3mins. Switch off heat. Mix lemon juice with poha.
- Garnish with coriander leaves & grated coconut.
Note
- As mentioned lemon juice is optional. Drizzling a little will boost the flavor of the dish.
- Recipe I followed used fruits like pomegranate & grapes as garnish.

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Kadumanga Achar | Kerala Mango Pickle

Kerala is know as God Own's Country as it is one of the beautiful place of south Indian states. The scenic beauty of this states attracts many tourists to this state. Kerala cuisine has a special place in south Indian cuisine. 
Kadumanga pickle is a Kerala style pickle made of mangoes & mix of spices. This is a spicy yet tangy pickle, which makes you want more. The recipe was asking a stay time of 5-6hrs but I reduced it for 2hrs. 

Prep Time-6hrs| Cook Time-15mins | Serves - 4people
Adapted : Ria's Collections
Ingredients
2Cups chopped mango {1Medium mango}

1&1/2Tsp salt

2Tbs oil

1Tsp mustard seeds

2 Garlic cloves sliced

1Tsp ginger grated

3Green chili's 

2Tsp red chili powder {As needed}

1/2Cup water

6curry leaves

1/4 Tsp turmeric

1Tsp hing {Asafetida}

1Tsp methi powder 
Salt for taste

Directions

- Mix salt & mango pieces aside. Leave them for at least 2hrs. 

- Heat pan with oil. To that add mustard seeds. Once they start jumping add garlic , curry leaves, ginger & green chili's to pan. Stir them for few seconds.

- To that add red chili powder & turmeric. stir fry them for few seconds & add water. 

- Bring the masala to boil & to that add hing & methi powder. 

- Cook the masala till becomes thick & when the water evaporates you can the oil layer on top. 

- Switch off & add the mango pieces to pan. Mix them well. Adjust taste (salt & spiciness) if needed. 

- Serve with rice along with a dollop of ghee. 
Note
- You can use 2cups grated mango instead of pieces. 
- Use red chili's instead of green one's to reduce the spiciness of this dish.

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Bean Carrot Palya

Karnatka is one of the South Indian States. Bangalore, The capitol of this state is known as Silicon Valley of India. I'm sharing a basic dish for Karnataka. Beans Palya is a mildly spiced curry that gives a comforting feel to your tummy. This is a simple & easy to make dish & takes very less time in making.

Prep Time-10mins | Cook Time-20mins | Serves-2people
Ingredients 

1Cup finely chopped beans 

1Cup finely chopped carrots

Salt to taste

1Tsp oil

1Red chili cut equally

1/4Tsp turmeric

Few curry leaves

1Tbs urad dal

1Tsp mustard 

To grind 

3Tbs coconut flakes 

2Green chili (Adjust as needed)

1Tsp cumin

1/2Tsp grated ginger

Directions

- Grind coconut, green chili, cumin & ginger coarsely without adding any water. 

- Heat pan with oil. To that add mustard, red chili's  curry leaves, urad dal & turmeric.

- Once the mustard starts jumping add carrot & beans to pan. 

- Sprinkle enough salt & close it with a lid. It takes around 5mins for the veggies to cook. 

- Once the veggies are cooked add the grind paste to pan & mix it well. 

- Cook for few seconds & switch off heat. 

- Serve with curry along with rice & ghee.

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Chilka Roti | Rice Roti | Chawal Ki Roti {Instant Version}

Jharkhand is one of the eastern states in India. It was part of Bihar until 2000 & later became an individual state. Rice is staple here & they make different variety of dishes using rice like roti, dhuska, pittha & many more. 
Chilka Roti is one of those dishes made of rice flour & besan. This dish is made for special occasions & enjoyed along with chana dal chutney. This dish is also similar to "Dosa" a South Indian dish. I made an instant version of this dish,but in general this dish is made of soaked rice, chana dal & grind to smooth batter. Enjoy the instant version of this dish as it is simple & consumes less time in making. 

Prep Time-45mins | Cook Time-15mins | Serves-8to9 roti
Adapted Here:WahSush Kitchen
Ingredients 
1Cup Rice flour 
3/4Cup besan {Gram flour}
2Cups water
2Green chili's minced 
1Tsp jeera 
Salt to taste
1Tbs oil or as needed
Directions 
- In a bowl mix all the ingredients other than oil. Adjust salt if needed. 
- Cover it & let it sit for 30min. 
- Heat a non-stick pan. Brush a little oil to pan. Then take a ladle full of batter & roll it on pan. Spread batter thin & brush ends with little oil. 
- Cook for 20sec & then lift it from the edges moving towards the center. Flip the roti & cook on other side. 
- Repeat the same with rest of the batter.
- Serve warm with chutney. 

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Kashmiri Pulao

Kashmiri Pulao is a well known dish. It is a dish which is very mild with sweetish flavor & is accompanied with a side dish to make it complete. 

Prep Time-10mins 

Cook Time-20mins 

Serves-2People

Ingredients
1/2Cup raw quinoa {1Cup raw rice}
1/2Tsp sugar
1&1/2Cup water {2Cups water for rice}
1Tbs ghee / butter 
Salt to taste
Masala Ingredients
1Inch cinnamon
2Tsp shahjeera
1Bay leaf
2Cardamon 
2Cloves
2Tsp fennel / Fennel powder
For garnish
1Tbs ghee / butter
1Onion sliced thin
2Tbs raisins
2Tbs cashew nuts
2Tbs chopped almonds

Directions 

- Heat pan with ghee. To that add add the above masala ingredients & fry them for few seconds.
- To that add sugar, quinoa follow by water. Cook till the quinoa is cooked perfect. 
- Now add salt & switch off heat.
- Heat a pan with ghee to that add the dry nuts & raisins. Fry them to light brown & transfer them to a plate.
- To the same pan add sliced onions & fry them to golden. 
- Mix up the dry fruits & onion with quinoa.
- Serve warm with raita & any side dish.
Note
- Use as many fruits you want. Pineapples, pomegranate seeds, grapes, sliced oranges are few I love to add.
- Some recipes added sugar & few didn't. So I made a peace with adding sugar as I liked it to be mildly sweet. 

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Chana Madra - A Himachal Pradesh Special

Himachal Pradesh is part of northern states of Indian. This state is well known for it natural beauty. 
Chana Madra is a mildly spiced dish from the state of Himachal pradesh. This dish is made of chickpeas cooked in yogurt gravy along with spices & served along with rice & roti or chapati. 

Prep Time-8hrs | Cook Time-45mins | Serves-2people
Recipe by : Bethica Das
Ingredients 
1/2Cup dry chickpeas or 1Cup cooked chickpeas
1Inch cinnamon 
2Cloves
2Cardamon
1Tsp coriander powder {Dhaniya powder}
1Cup yogurt
1Tsp rice flour + 2Tbs water
1Tsp red chili powder
1&1/2Tsp garam masala
1/4Tsp turmeric
1Tsp jeera {Cumin}
1/4Tsp hing {Asafetida}
1Tsp ghee
2Tsp oil
Coriander leaves chopped for garnish
Directions
{ If using dried chick peas. Wash & soak them over night. They yield to 1cup of chickpeas because they grow their size. Pressure cook with 1Cup water for 2whistles}
- Heat pan with oil. To that add hing, turmeric, cloves, cardamon, cinnamon & jeera to pan. Now add coriander powder, chili powder & garam masala powder to pan. 
- Now add chana dal to pan & to that add yogurt to that. 
- Keep stirring it for 5-6mins so that the curd won't curdle up. 
- Add water to rice flour, ghee & salt to make a paste of it. 
- Mix it to pan & cook for 4mins. Adjust taste if needed. 
- Garnish with coriander leaves & serve as you like.
Note: 
- You can use 1Tbs raw rice soaked in water for over night & grind it smooth paste in place of rice flour. 
- This recipe doesn't call for chili powder or garam masala. I had to add it to give a lift to the dish. 

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