CUCUMBER RAW CURRY KARNATAKA STYLE / SOUTHEKAYI HASI GOJJU

Southekayi Hasi Gojju is a simple uncooked preparation made with cucumber with some basic ingredients always available in our kitchens. It is served as an accompaniment with akki roti, dosa pulao etc etc.. It is cool and light on the stomach like a raita and a perfect dish to make in summer.
Gojju is basically a curry made with fruit or a vegetable with a ground coconut based mixture along

PAHAADI KAALA CHANA KHATTA / DHAM SPECIAL

This is a traditional dish of Himachal Pradesh and a speciality of Dham ( Traditional Pahaadi Festive Lunch from the Kangra Valley) which is cooked by special cooks. They do the cooking preparations throughout the night for various Dham Dishes.
Pahaadi Kaala Chana Khatta, which means a tangy black gram curry from the mountains. This dish does not have any onion and garlic. It is cooked in

MIXED VEGETABLES KOLHAPURI

Kolhapur is known for its hot and spicy Cuisine. Kolhapuri masala is made with dry red chiliies, coconut and lot of spices. I had some authentic ready masala powder that was sent to me by a cousin living there. You can prepare it at home as well. I have shared the link of the recipe in the post.
Delicious veg and non veg dishes can be prepared with this masala.
Today I have made mixed

BESAN KI MACHLI / BESAN KI SABZI

This is a very popular vegetarian curry made with gram flour from Bihar and Jharkhand region. This vegetarian delicacy is also nicknamed as Besan ki Machli  (Vegetarian Fish Curry) because it tastes as good as fish curry.
I made this curry for our monthly event in our group , "Shhhhh Cooking Secretly" . This month the theme is Jharkhand Cuisine. My partner is Poonam Bachhav. Do visit her blog

SHAHI VEGETARIAN NARGISI KOFTA CURRY

Nargisi kofta curry is a lovely party dish loved by all. Vegetarians can make this version and enjoy too. I had tried out vegetarian Nargisi kababs for an event. They really looked so pretty and I thought why not serve these beauties with a shahi gravy. Everyone loved the curry to the core.




To make vegetarian Nargisi kababs select small oval shaped potatoes,boil and peel them. Cut them

DAL KA DULHA

Dal ka Dulha is such an interesting recipe from UP and Bihar. I was really fascinated when I saw this in the show Northern Flavours- Doosra Tadka by Chef Ajay Chopra. Small flower shaped dumplings made with wheat flour are cooked with lentils. It makes a complete meal on its own.
This month our group Shhhhh Cooking Secretly is doing the Bihar Cuisine. My partner of the month is Aruna

ASSAMESE BOROR TENGA / TANGY LENTIL FRITTER CURRY

This month our group, "Shhhhh Cooking Secretly" decided to go for the Assamese Cuisine.
The Assamese, have a palate for anything that is tangy. Especially during scorching summer afternoons. They love  their meals with something tangy, sour and refreshing.
 “Boror Tenga”, is one such traditional dish.  It is made with fritters of a seasoned paste of red lentils, chilies, asafoetida and salt.

AURIA / POTATO CURRY ( Dogri / Kashmiri Style)

Auria is a Dogri style potato curry cooked in yogurt and mustard gravy with some spices for flavouring. The gravy is so delicious. It could be paired with any kind of roti or plain rice.




Ingredients:
Potatoes ... 2 large
Yogurt .... 1 cup
Red chilli powder .. 1 tsp
Turmeric powder ... 1/2 tsp
Mustard powder ...... 1 tbsp
Salt ...................... to taste
Fennel seeds ....... 1/2  tbsp

POTATO SAGU

This is a side dish from Karnataka Cuisine usually served for breakfast with puris and dosas along with the chutneys. You can prepare it even with mixed vegetables. It hardly takes time to prepare and tastes so good. It is quite similar to Bombay chutney in taste. For variation some people like to add onion and tomato. It is entirely up to you to prepare with or without them.


Ingredients:

BENDAKAYA PULUSU / ANDHRA STYLE TANGY OKRA CURRY

Pulusu is an authentic curry from Andhra Pradesh . It is made with a variety of vegetables in the tangy tamarind gravy with the addition of spices for flavouring. Bendakaya means bhindi in Telugu. Here is the recipe of tangy bhindi curry. It goes well with plain rice.
This month in our group,"Shhhh Cooking Secretly" I am paired with Sujata Roy. I made this curry with the 2 ingredients

FAJETO / GUJARATI KADHI WITH RIPE MANGO

Fajeto is a traditional recipe from Gujarat. It is a kind of kadhi like preparation with mango pulp, yogurt, besan and some spices for flavouring.

Ingredients:
(To mix together)
Mango pulp .... 1/4 cup
Yogurt ............. 1 cup
Besan / gram flour ... 1 tbsp
Ginger paste ........... 1/2 tsp
Green chillies ........ 2 (crushed)
Turmeric powder .... 1/4 tsp
Jaggery (crushed)..... 1/2 tbsp
Salt

MAMBAZHA PULISSERY / RIPE MANGO CURRY KERALA STYLE / SADHYA RECIPE

Mambazha Pulissery is one of the Traditional curries of Kerala prepared for Sadhya (festive recipes). It is sweet, sour and spicy in flavour with coconut based gravy with the addition of yogurt and green chillies.This curry is usually paired with idiyappam but it goes well with plain rice, neer dosas and appams also. Pulissery and Moru Kootan have the similar gravy base.

Ingredients:
Mangoes

BHARLI VANGI / STUFFED BABY BRINJALS ( Maharashtrian Style)

Bharli vangi or stuffed baby brinjal is a traditional Maharashtrian dish. Brinjals are stuffed with a paste of roasted peanuts and dry coconut, fried onion and spices. This curry pairs well with plain rice or bhakri.




Ingredients:
Baby brinjals ... 250 gms
Dessicated coconut / khopra ... 3 tbsps
Roasted groundnuts .............. 1/4 cup
Onions .................... 1large (sliced)
Garlic