India, a nation which is famous world-wide for its culture and rich heritage has been fast picking up the popularity of being a land with exotic food that can leave one craving for more. No wonder why most of the international recipe shows are turning towards Indian food. The unique Indian tadka (tempering) is all about making dishes changing their taste altogether. If you love Indian food and want to explore more of it, here are some food specialties from the different Indian states that have become more of a trade-mark dish.
Punjab – Makke di Roti-Sarson Ka Saag
This specialty of Punjab called Makki di Roti is corn flour flat bread served with a dish made of mustard leaves called Sarson Ka Saag. Other green leaves are also mixed with it. When served hot it tastes awesome. This is an essential delicacy during winter. All the leaves are cooked, coarsely ground and added with corn flour. An Indian tadka with chillies, chopped onions, garlic and red pepper powder is then poured over it. Saag is then cooked till it gets thick. The dough of corn flour is rolled into chapattis (flat bread), cooked and served with a dollop of clarified butter over it. Jaggery is also served with it. The other specialties of Punjab are rajma-chawal , chhola bhatura, amritsari macchhli etc.
Rajasthan – Ker-Sangri
This special Rajasthani dish is made of beans and dried berries cooked with Indian spices, yogurt and oil. If a little extra oil is added to the Sangri, it remains fresh for a longer time, else this dish is made with very little amount of spices and oil and can go with without refrigeration for a few days.
Andhra Pradesh – Gutthi Vankaya Kura
Eggplant is quite bland and does not taste good normally, but the beauty of this recipe lies in making a bland lifeless vegetable taste great. Small eggplant is sliced, filled with stuffing that is a mixture of powdered spices, coconut, garlic, sautéed onions and more. They are then cooked in a curry that makes them taste totally different and much better. The dish is popular in Andhra Pradesh.
Bihar – Litti-Chokha
Litti is made of whole-wheat flour stuffed with sattu (roasted and ground gram flour). It is had with a traditional mash made of potato and eggplant , tomatoes, onion, garlic, chilies and a few spices known as chokha. The dough of wheat flour is flavoured with carom seeds and then stuffed with the spices, sattu and baked in cow dung fire heat. The chokha is made up of tomatoes, potatoes, eggplants and cooked with chilies, spices and onions. Mustard oil is mixed in chokha at the end to give it a tangy taste.
Karnataka – Bisi Bele Bhaat
This conventional spicy rice dish from Karnataka is addictive due to its taste. It tastes the best when served hot with a lot of ghee (clarified butter). Rice is cooked with toor dal (a type of lentil), vegetables and a lot of spices. There are some versions of this dishes that are prepared with up to thirty different types of ingredients. It is served with potato chips, salads, chutney and papad.
Himachal Pradesh – Sidu
The well-known Sidu of Himachal Pradesh is made of wheat flour. It is kneaded with the yeast and the dough is raised for a couple of hours (4-5 hours). The dish is eaten with ghee or clarified butter or the broth of lentils and chutney.
Madhya Pradesh – Bhutte ki Kheer
Hailing from the Indian state of Himachal Pradesh, bhutte ki kheer or corn pudding. It is high in nutritional value and has a great taste. In this recipe corn kernels are ground and cooked in the milk over a low flame till the milk reduces to creamy consistency. It can be served hot or chilled. It tastes equally good either way.
Uttarakhand – Kaapa
This green spinach and curd curry belongs to the beautiful Indian state of Uttrakhand. People take this curry with boiled rice or flat Indian bread.
Uttar Pradesh – Galawat Kebab
This specialty of Lucknow city in Uttar Pradesh known as Galawat Kebab was invented for a toothless Nawab of Lucknow. This melt-in-mouth kebab is so delicate and fine that one does not require teeth to enjoy it.