To make Kashmiri Pulao, cook basmati rice, then fry nuts, raisins, and caramelized onions in ghee. Add whole spices, combine with rice, and mix in fresh fruits. Steam on low heat, garnish with herbs, and serve hot.
Dhanbad, often referred to as India's "Coal Capital," is a melting pot of traditional Jharkhand cuisines that should not be missed. Savor the intense flavors of local favorites like Dhuska, Thekua, Handia, Pitha, Litti Chokha, Bhuna Mutton, Kadhi Bari, and Chana Ghugni. Experiencing these gastronomic wonders allows you to not only satisfy your palate but also appreciate the city's rich, diverse cultural roots.
Tangri Kebab is made by marinating chicken drumsticks in a spiced yogurt mixture, then grilling or baking until golden and crispy. For extra flavor, a smoky charcoal method can be used. Serve with fresh coriander, lemon wedges, and mint chutney.
This recipe walks you through making Gobi Paratha, a popular Indian flatbread stuffed with a seasoned cauliflower filling. From preparing the dough to cooking on a skillet, each step ensures perfectly crisp and flavorful parathas. Serve with yogurt, chutney, or pickle for a complete meal.
Honey Chilli Potatoes are crispy fried potatoes coated in a sweet and spicy honey chili sauce made with soy sauce, vinegar, and chili sauce. The potatoes are coated with a batter of corn flour and fried until golden. They are then tossed in the sauce and garnished with coriander and spring onions for extra flavor.
Ciabatta is an Italian bread with a chewy texture and crisp crust, achieved by making a wet dough and using a long fermentation process with a starter called biga. After mixing and folding, the dough is shaped into loaves and baked at high heat. This bread pairs well with olive oil, balsamic vinegar, or as a sandwich base.
Kashmiri Harissa is a traditional winter dish made by slow-cooking mutton and rice with warm spices until they form a smooth, thick porridge. It's seasoned with fennel, cardamom, and cinnamon, and garnished with fried onions and ghee. Perfect for cold weather, it offers warmth and rich flavors.
Thalipeeth is a nutritious, multigrain flatbread from Maharashtra, made with a mix of flours, spices, and vegetables. The dough is kneaded, shaped into thin discs, and cooked on a skillet until golden brown. Serve hot with yogurt, butter, or chutney for a wholesome meal.
To make Spinach Chilla, mix gram flour with chopped spinach, spices, and water to form a batter. Pour batter onto a heated pan, cook until golden on both sides, and serve hot with chutney or yogurt. This savory pancake is a nutritious, easy meal.
Marinate chicken and cook with saut ed onions, ginger, garlic, and spices. Add soy sauce or vinegar and cook until the chicken is dry and flavorful. Garnish with coriander and serve hot with bread or rice.
Cabbage soup is made by simmering cabbage, carrots, celery, and tomatoes in vegetable broth with seasonings. It is cooked until the vegetables are tender, and a tangy touch can be added with lemon or vinegar. Garnish with fresh herbs for added flavor.
To make Chilli Garlic Naan, knead a dough using flour, yogurt, and warm water, and let it rest for an hour. Roll out the dough, then top with chopped garlic, chilies, and coriander leaves, pressing it gently. Cook on a hot tawa or in a preheated oven until it puffs up and turns golden. Finish with a brush of butter for extra richness and serve warm.
Gravy Chicken features marinated chicken cooked in a spiced onion and tomato gravy, resulting in a rich and flavorful dish. Finished with cream or coconut milk, it's perfect for pairing with rice or flatbreads. Garnished with fresh coriander, it offers a satisfying taste experience.
Crispy Corn Curry combines fried corn kernels with a creamy, spiced curry made from onions, tomatoes, and fragrant spices. The corn is fried to a golden crisp, then mixed into a flavorful curry base with cream or coconut milk for richness. Garnished with fresh coriander, it's perfect with rice or roti.
Cheese Dosa combines the traditional crispy dosa with the creamy richness of melted cheese, making it a delicious fusion dish. The batter is made from fermented rice and urad dal, then spread on a hot griddle to cook until golden and crispy. Cheese and optional toppings like onions, green chilies, and coriander are added before folding and serving with chutneys.
To make Sabudana Khichdi, rinse and soak sabudana, then mix with ground peanuts, salt, and sugar. Saut cumin, curry leaves, green chili, and potatoes in ghee until golden. Add the sabudana mixture, cook until translucent, and garnish with coriander and lemon juice.
Marinate beef cubes in a blend of olive oil, lemon juice, garlic, and spices for 4-6 hours. Skewer the marinated beef with vegetables, then grill on medium-high heat until cooked to desired doneness. Serve with fresh herbs and enjoy with rice, pita, or sauces like tzatziki.
Prepare a batter with flour, butter, sugar, eggs, and peppermint extract, then bake at 350 F for 15-18 minutes. For the frosting, mix butter, powdered sugar, peppermint extract, and cream until smooth. Frost cooled cupcakes and garnish as desired.