Nursery and Playroom Learn Cooking Recipe

After a journey to northeastern state Tripura,we are in Uttarpradesh located in northern India.The state is bordered by Rajasthan,Haryana and Delhi.Lucknow is the capital and Kanpur is the commercial city and largest city of UP. Awadhi and Mughalai cuisine are the two major cuisines of the state which has both veg and non-veg.UP cuisine has Mughalai influence and Lucknow is famous for its Nawabi dishes such as meat kebabs and biriyani. Banaras is a city popular for saree and kachoris,chaats.Coming to the recipe the banarasi kachori resembles poori and the potato curry is a simple and flavorful,tangy dish.Off to the recipe................................... Basic Information Recipe Source   Banaraskakhana Preparation Time 15 minutes Cooking Time 15 minutes Makes 8-10 Ingredients Ingredient Quantity Wheat flour/gothumai maavu 1 cup Urad dhalflour/ulutham maavu 1/3 cup Cumin seeds/jeeragam 1/2 tsp Carom seeds/omam 1/2 tsp Salt 1/2 tsp Oil for frying

Tiripura is one of the north eastern state,third smallest state in the country,bordered by Bangaladesh,Assam and Mizoram. Like other NE states Tiripura cuisine is predominantly non-vegetarian and hard to find vegetarian recipes.They use lot of dried and fermented fish in their cooking. Coming to the recipe its a chutneymade with berma(dried fish),but I skipped adding the berma and made this one.Its a regular chutney what we make in South Indian Cuisine but in a slightly different way. The chutney came out super spicy and I accompanied with idlys.Off to the recipe....................... Basic Information Recipe Source   Tirupura society Preparation Time 15 minutes Cooking Time 25 minutes Serves 3 Ingredients Ingredient Quantity Onion(chopped) 2 (medium size) Garlic/poondu(chopped) 6-7 cloves Tomato(chopped) 2 (medium size) Redchilly/varamilagai 7-8 Salt 1 tsp Oil 2 tbs Coriander leaves 2 tbs(chopped) Method Soak the red chillies in hot w

In our food odyssey journey we are stopping at Tamilnadu,my native state.The Tamilnadu cuisine is famous for its distinct flavors and each district and community has its own signature recipes. The food culture varies from district to district and Thalavaalaillai Sappadu/virundhu is famous all over Tamilandu and food is served in an order with so many delicacies. As my grandparents are from different districts,(kongunadu,chettinadu,tiruvarur)the food in my house is a mixed of all the districts. Today's spread is one what we make it Tamil New Year and the specialty of this spread is,it has all the six tastes served along with mukkani(three fruits-Mango,banana,jack fruits). The six tastes are 1.Innipu - sweet -Jaggery 2.Pulipu - sour -Mango,Tamarind 3.Kasappu - bitter-Bittergourd 4.Uvarpu - salty-Salt 5.Thuvarpu-tart/astringent- Raw banana 6.Kaarpu/karam-spicy-Red and green chilly As I made this on new year day which was a weekday here I couldn't take the st

Sikkim is the state located in Himalayas bordered by Nepal to West and Bhutan by East and West Bengal to South. As it borders Nepal,the food has the influence and Sikkim is the only state that has Nepali majority.Traditionally Sikkimese are rice eaters,coming to the recipe Sel roti is a traditional sweet,ring shaped bread/doughnut made during Tihar. This sweet tastes almost like the sakkarai athirasam prepared in South India.The rice is soaked and grind to a fine paste along with ghee and sugar,fried in the oil.The consistency of the batter  is very important,if its too thick dropping will be diffident whereas if its thin it may becomes flat.Making a perfect sel roti needs lots of practice,the shape and appearance doesn't look like the original recipe but it tastes very delicious.Off to the recipe.............................. Basic Information Recipe Source   Here Soaking time 6-7 hours Preparation Time 15 minutes Cooking Time 15-20 minutes Makes 10-12 In

Rajasthan literally,Land of Kings or Land of Kingdoms previously known as Rajaputana.Its the India's largest state by area,located on the Western side of the country. Rajasthani cuisine is so rich,colorful and unique and uses a lot of ghee in their preparation.Due to scarcity of water they use lt of milk and buttermilk in their cooking.Foods that can be lasts for several days without reheating is preferred.Mostly Rajasthanis are vegetarians but Rajputs,the royal families enjoy meat dishes. Today's recipe is one such unique and flavorful rice preparation,adapted from  Desi Fiesta .Now off the recipe............................... y Basic Information Preparation Time 15 minutes Cooking Time 30 minutes Serves 2 Ingredients For the Gattas Ingredient Quantity Gram flour/kadalamaavu 1/2 cup Red chilly powder 1/2 tsp Cumin powder 1/2 tsp Turmeric powder 1/8 tsp Garam masala powder 1/4 tsp Oil 2 tsp Carom seeds 2 tsp Salt 1/2 tsp For the t

Punjab is a Northern state,the land of five rivers,bordered by Himachal Pradesh to East and Haryana to South. Agriculture is is the largest in Punjab and its the largest produce of wheat in India. Punjabi cuisine is so rich and delicious with ghee and butter and uses tandoor oven to cook naan and rotis and non-veg dishes.The cooking method varies from region to region. Coming to the recipe paneer tikka masala is a rich and creamy preparation goes very well with roti and naan.Originally the marinated panner is cooked in tandoor oven and added to the gravy but I shallow fried in the pan.Off to the recipe......................................... Basic Information Preparation Time 10 minutes Cooking Time 25 minutes Serves 2-3 Ingredients Ingredient Quantity Paneer(cubed) 250 gms Onion/ vengayam(finely chopped) 1 (medium size) Tomato(chopped) 3-4 (medium size) Ginger&Garlic paste 2 tsp Red chilly powder/milagai podi 1/2 tsp Coriander powder/dhan