As India is a vast country with different cultures and traditions combining into a melting pot, we bring you a second round up of Indian cuisine and dishes which are not known to a general foodie.
Lesser known dishes from India Part IIJune 27, 2014 450 0 0
Taking first the royal state of Rajasthan, known for its grandeur and hospitality, we bring you ‘Laal Maas’ which literally means red meat is a fiery meat curry made of succulent lamb chops cooked in a variety of spices with a burst of red chilies.
Coming from the province of Marwad of Rajasthan is ‘Ker Sangri’ which is a preparation made of locally found radish and beans dry fried in vegetable oil with dry red chilies. The dish is a common preparation in Marwadi kitchen, is prepared by soaking the ingredients in buttermilk to mull down the fieriness.
Bhutte ki Khees
Moving centrally to Madhya Pradesh, we can savor ‘Bhutte ki Khees’, dish made out of shredded corn. It’s a semi solid dish which is eaten on its own and generally served as a snack or breakfast with a dash of lime juice to give it a tang.
Bhopal, the state capital is known for its fusion of Hindu – Muslim community and cuisine ‘Bhopali Kebabs’ a grilled mince meat dish which simply melts in your month. Locally available across streets of Bhopal, they are very much popular and enjoyed.
Uttar Pradesh & Bihar
Bedmi Aloo Kachori
The states of Uttar Pradesh and Bihar are known for its cuisine derived from the foods of Awadhi Nawabs who ruled in the late 18th century. The states offer dishes like ‘Bedmi Aloo Kachori’, a shallow fried spicy potato fritter generally had at breakfast in the state of U.P.
Tamatar ki Chaat
The holy city of Banaras is known to wash away your sins, but it is also known for its ‘Chaats’, the Indian version of tangy fast food. The city of Banaras brings you ‘Tamatar ki Chaat’, a tangy spicy dish made with mashed potatoes and tomatoes with locally made chutneys added along with locally available ‘Namakpara’, a salty biscuit which is added roughly crushed into the tangy mixture.
Bihar brings you ‘Litti’, a snack in the form of spicy balls made with wheat and powdered lentil or gram and filled with clarified butter into them through a hole. Litti is generally had with yogurt or Baingan Bharta. Traditionally it is baked over a cow dung fire, but these days it is generally fired in oil.
Khubi ka Lai
Bihar has a dessert associated with each of its city and ‘Khubi ka Lai’ is a specialty of the city of Barh made from Khobi seeds, sugar and mawa. Offered in shape of a ball or in a cake shape. Khubi ka lai is lightly sweet by taste and similar to the Laddo but does not contain solidified milk.
Moving ahead to the state of Chhattisgarh which has quite a high tribal population brings you the tribal delicacy of ‘Red Ant Chutney’. Locally known as Chaprah, it is made with red ants along with their eggs. Pungent and with spicy taste, Chaprah is used to garnish dishes and make them spicier.
Coming from the state of Jharkhand is ‘Thekua’, a sweet snack made especially during the ‘Chhat Puja’. The snack is made with wheat flour, dates, sugar and clarified butter is quite nutritious and tasty too.
Lastly, going to the state of West Bengal which offers you its distinct Bengali sweets and cuisine, we bring you ‘Bhapa Illish’. It is dry gravy made with the locally available Hilsa fish steam cooked with a tangy paste of mustard and green chilies and generally had with rice.
For the vegetarians there is ‘Chorchori’, a medley of vegetables which is one of the staples of a typical Bengali household. The vegetables are quickly sizzled and stir fried in a temperament of spices, a simple yet offering a sumptuous flavor.
Ending our lesser known dishes on a sweet note is ‘Langcha’, yet another Bengali sweet made with fried cottage cheese in the form of a dumpling which is similar to the ever popular gulab jamun.
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