Recipes for Cooking - Punjabi Cuisine

After the previous post of avocado chutney, I realised I had not written any posts on popular dishes and recipes. Now, I would get back to writing about popular dishes and recipes of a few cuisines now and then. In this post we would look at Punjabi cuisine.
Punjab a land of wheat is very diverse in its cuisine. Punjabi cuisine is world renowned and it is one of the north Indian cuisines. Find below a few of the popular dishes and recipes of the punjabi cuisine

- Punjabi Kadhi. It is a gram flour based gravy served with steamed rice. A little bland and highly flavoured. Click here for its recipe

- Maharani Dal. A mixture of many lentils cooked slowly creating a lovely delicacy. Served as an accompaniment to any indian bread or to pulav. Click here for its recipe

- Naan/Butter Naan. An Indian bread cooked in tandoor, an earthen pot used as an oven. Naan is served with any veg or non veg gravy, onions, chillies. Click here for its recipe

- Khoya Mutter. Khoya is condensed milk and mutter is green peas. As the name suggests it is a gravy prepared with both as primary ingredients. Served with rice or rotis. Click here for its recipe

- Dhabewala ghost. It is a mutton gravy prepared in ways a dhaba prepares its gravy. A dhaba is an eatery which lines the major highways in the north serving the truckers and highway users. Served with rice or rotis. Click here for its recipe

The punjabi meal is loaded with nutrients and is very healthy. Check for more recipes of the punjab region here Popular dishes and recipes.

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Recipes for Cooking - Mangalorean Cuisine

Mangalore or Mangalooru (Recently rechristened) is a city and region in the state of Karnataka. One of the popular south indian cuisines the mangalorean cuisine has variety in its dishes and the ingredients used to prepare those dishes. Udupi cuisine which also hails from the state of Karnataka, the other being mangalorean cuisine is a vegtarian cuisine. Mangalorean cuisine is a non vegetarian cuisine as well. Find below a few of the popular dishes of mangalorean cuisine

- Kori Rotti is a chicken preparation prepared with coconut and is served with roti. Click here for its recipe

- Fish Ambot Theek Curry, a fish preparation which is sour and spicy as the name suggests can be served with coconut appam or rice. Click here for its recipe

- Kidyo is a deep fried snack prepared using flour. Click here for its recipe

- Pork Sorpotel is a gravy prepared with pork as a main ingredient. Served with rice or appam. Click here for its recipe

- Coconut Appam is a pancake made with rice batter and coconut milk. Served as breakfast usually. Click here for its recipe

To view all the popular dishes and recipes of the mangalorean cuisine, click here
Alternatively you can choose to visit the blog for mangalorean cuisine at http://mangaloreanfood.blogspot.com/

Recipes for Cooking - Travancore Cuisine

Travancore a region in Kerala also known as Thiruvithaamkoor in malayalam. This region forms the southern part of Kerala, the god's own country. Find below the list of dishes dished out from this region.

- Beef Ularthiyathu : A dry spicy preparation with Beef usually served as an accompaniment with Appam. Click here for its recipe
- Kerala Moru Curry : Moru is a preparation using Curd and spices. This is similar to sambar when it comes to purpose in a meal. This is usually mixed with boiled rice and consumed. Click Here for its recipe
- Karimeen Pollichathu : Karimeen is a type of fish (Pearl spot fish). The fish is prepared by covering the marinated fish with plantain leaves and shallow fried and finished with coconut milk. Click here for its recipe
- Vellappam : A rice pancake prepared using Coconut milk, something similar to dosa. Served for breakfast. Click here for its recipe
- Travancore Sambar : Sambar prepared in Travancore style. Served as an accompaniment to boiled rice. Click here for its recipe

To view all the popular dishes and recipes you can visit by clicking here
Alternatively you can choose to visit the blog - http://travancorefood.blogspot.com/

In the next post to follow or the post after next, I will write about Mangalorean Cuisine.

Recipes for Cooking - Telengana/telangana Cuisine

A simple spelling wont make much of a difference to the region in Andhra Pradesh, some people spell it telangana and some spell it telengana. Keeping that aside, Telangana cuisine has its origin from a region called the telengana region in Andhra Pradesh a state in south India. This is a dry regon and the food prepared is a lot spicy compared to the other regions in South India. Find below five of the popular dishes from the telengana cuisine.

• Chapala Pulusu : Pulusu is a gravied preparation and chapala is fish. It is a fish gravy and is usually served as an accompaniment with steamed rice. Click here for its recipe
• Kodi Koora : Another gravied preparation this time using chicken instead of fish. Kodi is chicken in telugu language, the language spoken in the state of Andhra Pradesh. Click here for its recipe
• Telengana Rasam : It is a soupy preparation which is served as an accompaniment to steamed rice. Soup is usually drunk seperately, a rasam is a deviation from soups by having more spices. Click here for its recipe
• Billavakka : A deep fried snack prepared using rice flour. Click here for its recipe
• Saboodana Vada : Saboodana is otherwise called sao in hindi and javvarisi in tamil. A batter of saboodana is deep fried and called vada. This is served as a snack with accompaniments like chutney. Click here for its recipe

To view all the popular dishes and recipes you can visit by clicking here

Alternatively you can choose to visit the blog - http://telenganafood.blogspot.com

Next blog we will see dishes from the travancore cuisine...

Recipes for Cooking - Malabar Cuisine

The malabar region falls in the state of Kerala, the people called malayalees (they speak the language called Malayalam). This state in India is know for its scenic locations and it lush green locales. The state of Kerala is also know as "Gods own country" for the simple reason that it has abundance of beauty any where your eyes can look.
Malabar cuisine has its food influenced by the foreigners who have visited this region for centuries for trading in spices that care cultivated in the state of Kerala. The cuisine is mildly spiced and is very tasty. Find below a few of the popular dishes from the malabar cuisine

• Malabar Fish Curry : A fish preparation which is gravy based and is prepared over slow fire to absorb all the spices' flavours. Served usually with steamed rice or Appam. Click here for its recipe
• Appam : It is a light food prepared with rice batter. It is in simpler layman's term pancakes prepared by pouring the batter into a vessel which forms its shape which is like a bowl. Click here for its recipe
• Ada Prathaman : Ada is a pasta type sheets which are then cut into smaller squares. Ada prathaman is a sweet dish prepared by using ada, it is sweetened using jaggery (Brown Sugar). Click here for its recipe
• Pazhampori : Usually served as snacks with the evening chai, this is a dish prepared by batter frying sliced fruits. The primary fruit used for this is plantain, a variety available in Kerala called the Naendaram pazham. Click here for its recipe
• Coconut prawn Gravy : Coconut is one of the primary ingredients in food preparation in Kerala. Coconut is used in some form or the other. This dish is prepared with prawns. Click here for its recipe

You can also visit other popular dishes and recipes in malabar cuisine by clicking here

Alternatively you can visit the malabar cuisine's blog at http://malabar-food.blogspot.com/

The next post will be on Telengana cuisine, till then chao...

Recipes for Cooking - Hyderabadi Cuisine

Hyderabad is a capital city for the state of Andhra Pradesh, one of the primary cuisines in South India. Hyderabadi Cuisine is influenced by the mughalai style of cooking and is a rich experience consuming the hyderabadi food. Find below five of the many popular dishes from the hyderabadi cuisine.

• Hyderabadi Biryani : Spelt Biryani or Biriyani is a rice preparation using, again reiterating it being influenced by Mughalai Cuisine. Highly flavoured and rich preparation of rice which leaves your toungue craving for more. Click here for its recipe
• Haleem : Is a very important dish prepared using minced meat. No meal in Hyderabad or mughalai cuisine lays lesser importance to this dish, every mean features this dish. Click here for its recipe
• Mirchi ka Salan : Considered an accompaniment to any rice preparation, this dish features as a pre-requisite to a meal. Prepared using chillies (Ofcourse milder ones) and is a gravy. Click here for its recipe
• Hyderabadi Fish : A fish preparation hyderbad(mughalai) style. Click here for its recipe
• Chicken Korma : A gravy prepared with chicken as its main ingredient. Also served as an accompaniment to breads and rice preparations. Click here for its recipe

You can also view all of the popular dishes and recipes of the hyderabadi cuisine by clicking here

You can alternatively visit the blog at http://hyderabadi-food.blogspot.com/

Next post we will visit the land of the gods, "Gods own country". We will see a few dishes of the malabar cuisine.

Recipes for Cooking - Udupi Cuisine

Udupi Region falls in the state of Karnataka in South India. The recipes are world renowned, the cuisine is primarily vegetarian and has been an integral part in founding certain original lip smacking dishes. Dosa, upma, kichdi are some of the dishes that originated from the town Udupi. Let's see a few dishes of the udupi cuisine and its recipes as below

• Bele Saru : Saru is a name given for a soupy liquid that is served with rice, saru can also be consumed as an appetizer. It is a concoction of various spices and lentils. This can be prepared in jiffy once we have all its ingredients in place. One such requirement is the Saarina Pudi. It is nothing but ground spices for the saru. Click here for it's recipe
• Green Beans Gojju : Gojju is a preparation to be served as an accompaniment to the main course food. Click here for its recipe
• Udupi Upma : A preparation served usually for breakfast, prepared using
  semolina (Sooji/Rava) and certain other ingredients. Click here for its recipe
• Dosa : Dosa is an integral part of any south indian household. It is served as break fast, snack, even at times lunch or dinner. In simple terms it is rice pancake, served with chutney. Click here for its recipe
• Payasa : A sweet dish, served as a dessert. Click here for its recipe

You can also choose to view all of Udupi Cuisines' popular dishes and recipes by clicking here

Alternatively you can also visit http://udupifood.blogspot.com/ for more recipes.

My next post would be on Hyderabadi Cuisine, so until next post....

Recipes for Cooking - Kongunadu Cuisine (Kongu Cuisine)

Another cuisine from the state of Tamil Nadu, this cuisine if from the kongu region which contains more than 50 cities from the state of Tamil Nadu. This is a feature rich cuisine with variety unlike the Chettinadu Cuisine which if from a place called Karaikudi. Find below the kongu cuisine's popular dishes and a link that will lead you to the recipe.

• Muttaigos muttai podimas : A dish prepared using cabbage and eggs, in simple language its a mixture of eggs and cabbage. This dish is served as an accompaniment. Click here for its recipe
• Kathirikkai Masal : A preparation using aubergines (Egg plant/Brinjals). This is also an accompaniment to rice or dosa/idly. It is a gravy or like how people call it, its a masala. Click here for its recipe
• Sandavai : Its a preparation using rice flour and is served as breakfast in the state of Tamil Nadu. In some regions other than the kongu region it is a little different in terms of preparation and is called idiyappam. Click here for its recipe
• Paruppu Urundai Kozhambhu : Kozhambu, also spelt kolambu/kulambu is a gravy or curry with more liquid than usual and is served along with rice to be mixed together and had. It is also served as an accompaniment to dosa. Click here for its recipe
• Mochai paruppu Pasi paruppu Kootu : In literal terms kootu in Tamil (Language) means 'Sum'. So this dish is a sum of many ingredients. A semi solid gravy served as an accompaniment to the main course. Click here for its recipe

You can also choose to view all of Kongu Cuisines' popular dishes and recipes by clicking here

Alternatively you can visit the site for Kongunadu Cuisine as well at http://kongufood.blogspot.com/.

My Next post would be on Udupi Cuisine and a few of its popular dishes.

Recipes for Cooking - Chettinadu Cuisine

If you noticed the previous two posts on recipe compilation had segregation with regard to cuisines namely North Indian and South Indian Cuisine. After much thought and suggestion from my wife, I understand that it is a tedious process not only to write a post but also to navigate.
So here I am again with a new approach to navigation of the recipes and dishes in this blog. From now on I am going to be writing posts on a particular cuisine in a region and not the entire region, to explain more clearly I would write a post on chettinadu cuisine in particular, the post dedicated to Chettinadu Cuisine and not the Tamil Nadu Cuisines. The post will have 5 dishes from that cuisine.
So following the above example I would start this new approach with the chettiandu or chettinad cuisine. So, find below the cuisine's popular dishes and a link to lead you to its recipe.

• Pal Paniyaram : It is a sweet dish prepared by frying lentil dumpling and soaking the same in milk. Click here for its recipe
• Karuveppilai Kozhambu : It is a curry or gravy served as an accompaniment with steamed rice usually and is prepared with Curry Leaves. A variant of Sambar. Click here for its recipe
• Keerai Masiyal : A green leafy preparation served as an accompaniment. A masiyal is a mashed preparation of the edible leaves of plants. Click here for its recipe
• Chicken Chettinadu : Is a very popular dish which is spicy and is served with steamed rice or dosa. Reason for its spice is usage of pepper corns and the spice can be adjusted either by increasing or reducing the number of peppercorns. Click here for its recipe
• Carrot thayir pachadi : It is a preparation to go along with spicy food. Using yoghurt/curd the preparation is mild without much spice to ease the spice of any main dish. Click here for its recipe

You can also choose to visit all its popular dishes and recipes by clicking here

Alternatively you can visit the blogsite for Chettinadu Cuisine at http://chettinadufood.blogspot.com/.

My next post would be on another Tamil Nadu Cuisine, the Kongu Cuisine.

North Indian recipes' compilation

This is a second compilation and there are more to come in this blog, North Inidan cuisine as a cuisine is having varied dishes which are popular the world over. Find here a few popular dishes and recipes and a small write up as to what these dishes are about.

Chamani Qaliya : This is a paneer (Cottage Cheese) gravy from Kashmir. It is prepared and served with roti or rice. It is a dish from the kashmiri cuisine. Click here for it's recipe
Rogan Josh : Another popular dish from the Kashmir, this one is from the Wazwan Cuisine. A typical kashmiri preparation of lamb. The preparation renders the lamb supple and well flavoured. One of my favourite dishes listed in World Cuisines. Click here for it's recipe
Punjabi Kadhi : As the name suggests the dish is from punjab. It is a gravy prepared from gram flour and has lentil/vegetable dumplings in them. Usually served with rice. Click here for it's recipe
Chicken Tikka : World over the Indian restaurants have this dish featuring in their menu. Very popular for its flavour, taste and preparation methods. Chicken tikka is from the punjabi cuisine as well. The preparation is using tandoor (Clay oven). Click here for it's recipe
Garhwal ka Fannah : From the garhwal region and part of the north indian cuisine is a lentil preparation. The speciality is the lentil used and is served with indian breads (rotis) as an accompaniment. Click here for it's recipe
Kandalee ka Saag : From the Kumaon region is a green leafy preparation. Served with rotis
Click here for it's recipe
Chicken Hazaarvi : Another dish being prepared in Tandoor and from the mughalai cuisine, forms the delhi region's food. Click here for it's recipe
Kakori Kabab : From the Uttar Pradesh region and from the awadh cuisine, this dish is a preparation with minced meat. Click here for it's recipe
Khaste Mathura Aloo : A potato gravy preparation from Lucknowi cuisine, the dish is usually served with rotis. Click here for it's recipe
Aloo ka Bhartha : It is an Indian style salad from the rajasthan cuisine. Prepared using potatoes as primary ingredient. Click here for it's recipe
Dal Bati : A lentil preparation from Rajasthan and from the marwari cuisine. This bati which is puffed balls of lentils is served with dal gravy. Click here for it's recipe

First list of Recipes' Compilation

As promised in my previous post I am starting to list down the updates that I would be making on this blog. This update would not have the recent updates, for the reason that I need to list all the past updates on this post and the forthcoming ones. World Cuisines would be a blog that will try to live up to the title of the blog - Enlisting the cuisines of the world
I would quickly start listing all the dishes and their recipes along with a small write up as to what the dish is about. I am trying to do justice to the tradition with which these recipes are prepared. Please provide me with your feedback for me to develop this blog in a better fashion, so as to enable effective usage by all of you.
First few of the very many South Indian Dishes are listed as below

• Karunai Kilangu Masiyal : It is a dish prepared in the chettinadu region in Tamil Nadu. This dish is a preparation using Elephant Foot Yam (Suran in Hindi). The yam is mashed while preparation and is used as an accompaniment for the main course which is usually steamed rice with sambar or rasam. Click here for its recipe
• Muttaigos Mutati Podimas : This is a dish from the Kongunadu Region in Tamil Nadu. This dish uses cabbage and egg as main ingredients and is consumed as an accompaniment for the main course. Click here for its recipe
• Hyderabadi Kheema : This is a dish from a famous region in South India, Hyderabad. The cuisines has moghul influence, the dish is prepared using minced lamb as its basic ingredient. Kheema is used as an accompaniment to roti and is prepared using a clay oven. Click here for its recipe
• Telengana Rasam : Telengana a region in Andhra Pradesh and the cuisine has variety. This is a dish prepared to compliment steamed rice, it is just a light soupy dish. Click here for its recipe
• Coconut Appam : A mangalorean delicacy from the the state Karnataka in South India. Kannadigas relish this dish primarily for breakfast. This is a light fluffy pancake which can be served with coconut milk or some gravy. Click here for its recipe
• Upma : Famous in south India, originated from Udupi a region in Karnataka. The basic ingredient is Rava (Semolina) and is prepared like how a porridge is prepared. The difference ofcourse is the other ingredients used in its preparation. Click here for its recipe
• Beef Ularthiyathu : A Kerala speciality especially from the Travancore region. Ularthiyathu mean dried, so the name suggests the preparation method. Click here for its recipe
• Masala Lobster : A typical malabar preparation, malabar is a region in Kerala state and the cuisine is quite famous. The name lets us know the dish and its basic ingredient. Click here for its recipe

I will soon come out with the site map which will further ease maneuvering through this blog.