Bhagara annam is a simple yet flavourful pulao from Telengana. This is made plain and served with spicy bagara baingan or bagara mamsam. When I read about the recipe, I felt that it was so much similar to kuska which we get in Tamil Nadu (though I posted a different…
When Valli announced the theme for this marathon one year back ( yes, we got the theme when doing last year’s mega BM) I was skeptical whether I could pull off 26 rice varieties as I and hubby were both off rice for more than a year, but I still…
When it comes to the states of North Eastern India, searching for recipes with easily available ingredients is tough. But still we manage to dish out recipes using various substitutes. Most of the recipes are mild when compared to the south Indian states and the ingredients are so unique. I…
I am really happy that three weeks of pulao and biryani festival passed by and I have shared so many recipes across India. I am starting the fourth week with a super filling pulao from Punjab. If you look for kofta pulao recipes, you will come across so many different…
Today, I am writing one recipe that is close to my heart. Amma lived in Pondicherry/ Puducherry as we call it today, for nearly 10 years and she learned a lot of dishes there. She was so good in making biryani/ pulao and there are so many fans of her…
Today, I have a really simple pulao from Odisha. The name nabratan means nine gems literally and there are some recipes such as navratan pulao, navratan kurma in Indian cuisine. The recipes may vary from state to state, but the final dish is a colourful one with lots of vegetables.…
Today’s recipe is from Mizoram, another North East state which turned out to be a tough choice. While selecting the states, I didn’t want to miss too many North eastern states, so searched hard for the recipes to make. I saw this sawchiar recipe at Archana’s Kitchen, which was an…
Here is one more recipe from the North Eastern part of India. As I mentioned yesterday, finding recipes from the part is really tough and we always struggle cooking from the cuisine. Today, I will showcase a pulao from Meghalaya. I need to warn you, this is no where near…
Chak angouba is Manipuri style fried rice made usually for breakfast or brunch using the left over rice from the previous day. I read about another version which uses black rice in Valli’s blog. But I referred another blog at first, so made the recipe as per that. Manipur is…
Vatane bhath or Vatana Bhat is a simple yet delicious one pot meal from Maharashtra. Usually the pulao is made when green peas are in season. But nowadays with the frozen peas available round the year, you can make it any day and any time of the year. The spice…