The Spice Trail

Kerala is every food-lover's paradise.  Kerala cuisine  offers varieties of dishes, ranging from the traditional sadya to seafood delicacies. Spices have always played an integral part of Kerala's history. It could be the intoxicating aroma of spices that lured traders long ago to Kerala. The same spices make the cuisine a delicious enough reason to travel to Kerala. There are people who travel all the way just to have a taste of the lip smacking delicacies   So, expect a generous use of coconut, chilli and spices, in mouthwatering local recipes that differ with region and community. Ranging from the famous Sadya (feast),Mappila (Muslim) Biryanis, exquisite vegetarian preparations by the Hindu households, lip-smacking non-vegetarian dishes of Syrian Christian families, to a steady supply of seafood delights, you will always find something new to try. The food tastes even better when eaten on banana leaves.    Karimeen Pollichathu is one of Kerala...

Mumbai is known for its wide variety of street foods, including the famous Vada Pav, Pav Bhaji, Ragda Pattice, Sev Puri, Dabeli and a lot more. One of the most famous and must try foods of Mumbai is the famous ‘Misal Pav’   Misal is a very famous dish hailing from Maharashtra which is easy to prepare and a hot favorite among most of the people. It is a spicy curry made primarily using moth beans and is flavored with lots of spices, onion, garlic, ginger, and of course, chillies. This masaledaar preparation is then topped with boiled potatoes,  chiwda, sev , chopped onions, coriander, green chillies and served with a dash of lemon . This tasty mixture is usually enjoyed with pav or bread toasted with butter. Misal Pav is a very commom breakfast/ evening snack in Maharashtra; however it can be enjoyed as part of mains too. There are many variants of the Misal Pav, some having more spice, some having more ingredients and so on. But every local eatery, small or big, def...

It’s an ice cream where there are 64 different types and combinations of ice cream are provided ...,

It is one of the Tamil madu’s Famous recipe, and this consist of some ice cream, milk ,some nuts and with badam gum . It really gives an awesome taste and also reduces the heat from the body ..... so I request you guys to try once It is famous in Besant Nagar Chennai, near by Murugan idhu ship 

          when I'm in my comfort zone i.e my home I never thought of cooking and washing my clothes.sometimes my mom asked me to cut the bring the vegetables but I never did that. But now when I'm out of comfort zone needs to insist me to learn the things. this is the time I started experimenting on my needs. without any late, I want to share one of my experiment... when I'm coming to Chennai met with two friends they are such amazing people that they don't know anything about cooking expect to eat.  I blew my trumpet to them in such a way that I know making every dish. As the days passed finally they asked me to show my skills but they don't know that I'm experimenting on them.             Finally, my hands were ready for cooking their legs were ready for bringing items and helping me. they bought all the ingredients one by one item started going into the pan...as the spices are...

Litti-Chokha is a special delicacy from Bihar that is famous everywhere across India. The flavours represent the earthiness of Bihar and you can find it at street stalls and even in fine-dine restaurants.   "Litti is a dough ball stuffed with   sattu  (made with gram powder)   and roasted until cooked and then dipped into pure  desi  ghee to enhance the taste, while Chokha is a blend of   baingan (brinjal) , potatoes , tomatoes and a lot of spices.  Chokha   is not cooked like a regular   sabzi  rather it is a roasted vegetable mix. Some people like roasting Litti Chokha with   mustard oil   to get that pungent flavour." Famous for its rustic taste, Litti Chokha is a Bihari delicacy where the Litti is made of whole wheat flour, stuffed with  sattu  (powder made out of black  chana ), herbs and spices and baked over coal or cow dung cakes and then finally drizzled with  desi ghee . Dry ver...

Kachori Kachori is one of the best and tasty spicy snacks found in every sweet shop and restaurant of Uttar Pradesh.  It is usually a round flattened ball made of fine flour with a stuffing of baked mixture of yellow moong daal or urad daal , besan, black pepper, chilly powder, salt and other spices In different states, it is made in different ways. Although only the stuffing is changed. In Rajasthan, the pyaaj Kachori is very famous. Another form of kachori in Jodhpur is mawa kachori In Gujarat, the stuffing of kachori is yellow moong daal, black pepper, salt, ginger paste and chilly powder In Delhi, it is served as chaat. Delhi also has another type of kachori which is known as "Raj Kachori" or "Khasta Kachori". One of the most common variants of kachori is aloo kachori (potato kachori). This is the one which is mostly cooked in the house on any occasion or festival of northern India.

               DAHI BARA - ALOO DAM Dahi Bara and Aloo Dum. A famous street food of Odisha. And I am sure every Odiya who have been staying away from their home must be craving for this. Dahi Bara is found in different states of india and so as aloo dam. But the combination of both is something you would find only in Odisha. You would find vendors with big handis (vessels) on both sides of their bicycle selling on the streets. Ingredients:  Urad daal or black grams, curd, potato, ginger, onion, garlic, pudina and all other required spices according to your taste. preparation of dahi bara: Soak the Urad Daal for 6 hrs. Grind the Urad Daal, Green Chilies and Salt to a thicker batter. After the batter is prepared place the batter outside till it gets fermented. After the batter is made, deep fry making small balls out of it (I personally love this small ball sha...

Geographically , the North west region of India is known as Punjab. This is also called the land of five rivers as the word Punjab made of two words "Panj + aab" where Panj means FIVE and aab means WATER in Punjabi. Punjabi culture and its cuisine is one of the oldest and richest culture in the world history dating from ancient antiquity to the modern era. The language and people finds a place of pride in many parts of the world , in Canada Punjabi is the fourth most spoken language.There is old adage attach with Punjabi that more number of punjabi is in Canada then in Punjab. PUNJABI CUISINE Punjab is all about  for its Food , Drinks , Music , Dance and many more. To start with  Sarson  Da Saag and Makke Di Roti Sarson Ka Khet i.e field of mustard is synonymous with the movie Dilwale Dulhaniya Le jayenge given that food and Bollywood are two Indian passions. Every punjabi and north Indian will worth their salt and associate with this. Being a winter fav...

Uttarakhand, apart from being famous for its natural beauty and admired pilgrimage sites, is also known for its nutritious yet delicious cuisine. The tempting yet uncomplicated cuisine of Uttarakhand is a reflection of its people and culture – simple and unpretentious. The food in Kumaon as well as Garhwal region is very simple yet high in nutrition and taste. The amazing and unique taste of the food is due to its desi ghee or mustard oil preparation. Being from Uttarakhand, I can assure you that if you are a food lover and love exploring new cuisines, then you will love the delicacies of my beautiful mountain state. Here are some of the most common dishes that are cooked in almost all households in Uttarakhand. Mandua or Kode ki Roti  : Roti prepared from mandua, a type of grain, is a characteristic of Uttarakhand. The chapatti made from Mandua is known to be good for digestion. Chainsoo  : It is a highly nutritious dish prepared from roasted black d...

  # KADAI  CHICKEN Chicken karahi , also known as  gosht karahi  (when prepared with goat  meat instead of chicken), and  kadai chicken , is a dish from the  Indian subcontinent  noted for its spicy taste, it is notable in  Pakistani  and  North Indian  cuisine. The Pakistani version does not have capsicum or onions whereas the North Indian version uses  capsicum . The dish is prepared in a  karahi  (wok). It can take between 40 and 50 minutes  to prepare and cook the dish and can be stored for later consumption. It can be served with naan, roti or rice. This dish is one of the hallmarks of Indian and Pakistani cuisine.

DRY FRUITS POOTAREKU Happy dusshera guys....let's start our festival with a sweet called pootareku. AATREYAPURAM (EAST GODAVARI): Green fields, the mighty Godavari, mouth watering Kajas and then... Pootarekulu. Talk of Godavari districts and these come to mind. Pootarekulu is a much popular sweet in East and West Godavari districts. If anybody is planning an Aatreyapuram trip, which is about , he will face this question for sure - will you get Pootarekulu or mango jelly for us? The two sweets are synonymous with this village. Pootarekulu making is an art and every household in this village has mastered it. It has become a cottage industry and has been flourishing here for almost three generations. Apparently, one old lady while cooking suddenly hit up on the idea of making good use of starch. She extracted it, added sugar and ghee to it and the rest is history. Villagers soon started making wrappers from rice flour, put sugar and ghee inside and folded them. Every day women in each...