Exploring the Culinary Diversity of India: Traditional and Delicious Foods from All States & Union Territories.

India’s culinary landscape is as diverse as its culture, with each state and union territory offering its unique traditional dishes. This article explores some of the best traditional and delicious foods from all the states and union territories, detailing their ingredients and cooking methods. Whether you’re a seasoned cook or a novice in the kitchen, these recipes will guide you through creating these flavorful dishes.

1. Andhra Pradesh: Hyderabadi Biryani

Ingredients:

• Basmati rice: 2 cups
• Chicken: 500 grams
• Yogurt: 1 cup
• Fried onions: 1 cup
• Mint leaves: 1/2 cup
• Coriander leaves: 1/2 cup
• Ginger-garlic paste: 2 tbsp
• Green chilies: 4
• Red chili powder: 1 tsp
• Turmeric powder: 1/2 tsp
• Garam masala: 1 tsp
• Lemon juice: 1 tbsp
• Saffron: a few strands (soaked in milk)
• Oil and ghee: 4 tbsp
• Whole spices (cinnamon, cardamom, cloves): 1 tbsp
• Salt: to taste

Method:

1. Marinate the chicken with yogurt, ginger-garlic paste, green chilies, red chili powder, turmeric powder, garam masala, and salt. Let it rest for 2 hours.
2. Cook basmati rice with whole spices and salt until it’s 70% done. Drain and set aside.
3. In a heavy-bottomed pot, layer the marinated chicken, followed by a layer of rice. Repeat the layers.
4. Add fried onions, mint, and coriander leaves. Drizzle with saffron milk, lemon juice, and ghee.
5. Cover the pot with a tight lid and cook on low heat for 30-40 minutes (Dum cooking).
6. Serve hot with raita.

2. Arunachal Pradesh: Thukpa

Ingredients:

• Noodles: 200 grams
• Chicken or vegetables: 250 grams
• Garlic: 4 cloves (chopped)
• Ginger: 1 inch (chopped)
• Onions: 1 (sliced)
• Tomatoes: 2 (chopped)
• Green chilies: 2 (chopped)
• Carrots, beans, cabbage: 1 cup (chopped)
• Soy sauce: 2 tbsp
• Vegetable broth: 4 cups
• Salt and pepper: to taste
• Oil: 2 tbsp

Method:

1. Boil the noodles as per package instructions and set aside.
2. Heat oil in a pan, sauté garlic, ginger, and onions until golden.
3. Add chopped vegetables and chicken (if using) and cook until tender.
4. Pour in the vegetable broth and bring to a boil.
5. Add soy sauce, salt, and pepper.
6. Add the boiled noodles and simmer for 5 minutes.
7. Serve hot garnished with fresh coriander.

3. Assam: Assam Laksa

Ingredients:

• Fish (Mackerel or any firm fish): 500 grams
• Rice noodles: 200 grams
• Tamarind paste: 2 tbsp
• Lemongrass: 2 stalks
• Ginger: 1 inch
• Garlic: 4 cloves
• Red chilies: 4
• Shallots: 4
• Shrimp paste: 1 tbsp
• Fresh herbs (mint, coriander, basil): 1/2 cup
• Fish sauce: 2 tbsp
• Sugar: 1 tsp
• Salt: to taste
• Oil: 2 tbsp

Method:

1. Boil the fish in water until cooked. Remove the fish, flake it, and keep aside. Reserve the broth.
2. In a blender, make a paste with lemongrass, ginger, garlic, chilies, shallots, and shrimp paste.
3. Heat oil in a pot, sauté the paste until fragrant.
4. Add the fish broth, tamarind paste, fish sauce, and sugar. Bring to a boil.
5. Add the flaked fish and let it simmer.
6. Cook the rice noodles as per package instructions.
7. Serve the noodles in a bowl, topped with the fish soup and fresh herbs.

4. Bihar: Litti Chokha

Ingredients for Litti:

• Whole wheat flour: 2 cups
• Ghee: 2 tbsp
• Ajwain (carom seeds): 1 tsp
• Salt: to taste

Ingredients for Stuffing:

• Sattu (roasted gram flour): 1 cup
• Mustard oil: 2 tbsp
• Onion: 1 (finely chopped)
• Garlic: 4 cloves (finely chopped)
• Green chilies: 2 (finely chopped)
• Coriander leaves: 1/2 cup (chopped)
• Lemon juice: 1 tbsp
• Pickle masala: 1 tbsp
• Salt: to taste

Ingredients for Chokha:

• Brinjal (eggplant): 1 large
• Tomatoes: 2
• Potatoes: 2 (boiled)
• Onion: 1 (finely chopped)
• Green chilies: 2 (finely chopped)
• Garlic: 4 cloves (finely chopped)
• Coriander leaves: 1/2 cup (chopped)
• Mustard oil: 2 tbsp
• Salt: to taste

Method:

1. Mix whole wheat flour, ghee, ajwain, and salt. Knead into a dough using water.
2. Mix all stuffing ingredients and keep aside.
3. Divide the dough into small balls, flatten each ball, stuff with sattu mixture, and seal well.
4. Bake in a preheated oven at 200°C for 30-40 minutes, or cook over a charcoal grill until golden brown.
5. For Chokha, roast brinjal and tomatoes until charred. Peel and mash with boiled potatoes.
6. Mix with chopped onions, green chilies, garlic, coriander leaves, mustard oil, and salt.
7. Serve hot littis with chokha.

5. Chandigarh: Chole Bhature

Ingredients for Chole:

• Chickpeas: 1 cup (soaked overnight)
• Onions: 2 (chopped)
• Tomatoes: 2 (pureed)
• Ginger-garlic paste: 1 tbsp
• Green chilies: 2 (chopped)
• Red chili powder: 1 tsp
• Turmeric powder: 1/2 tsp
• Garam masala: 1 tsp
• Chole masala: 1 tbsp
• Tea bag: 1
• Salt: to taste
• Oil: 2 tbsp

Ingredients for Bhature:

• All-purpose flour: 2 cups
• Semolina (sooji): 1/4 cup
• Yogurt: 1/2 cup
• Baking powder: 1/2 tsp
• Baking soda: 1/4 tsp
• Salt: to taste
• Oil: for deep frying

Method:

1. Pressure cook soaked chickpeas with a tea bag and salt until soft. Drain and set aside.
2. Heat oil, sauté onions until golden brown. Add ginger-garlic paste and green chilies.
3. Add tomato puree, red chili powder, turmeric powder, garam masala, and chole masala. Cook until oil separates.
4. Add cooked chickpeas and simmer for 15 minutes.
5. For Bhature, mix all-purpose flour, semolina, baking powder, baking soda, salt, and yogurt. Knead into a soft dough and let it rest for 2 hours.
6. Divide the dough into balls, roll each ball into a circle, and deep fry until puffed and golden.
7. Serve hot with chole.

6. Chhattisgarh: Chana Samosa

Ingredients for Filling:

• Boiled chickpeas: 1 cup
• Onions: 2 (finely chopped)
• Green chilies: 2 (chopped)
• Ginger: 1 inch (chopped)
• Coriander powder: 1 tsp
• Cumin powder: 1 tsp
• Red chili powder: 1/2 tsp
• Garam masala: 1/2 tsp
• Lemon juice: 1 tbsp
• Coriander leaves: 1/2 cup (chopped)
• Salt: to taste
• Oil: 2 tbsp

Ingredients for Dough:

• All-purpose flour: 2 cups
• Ajwain (carom seeds): 1 tsp
• Salt: to taste
• Oil: 2 tbsp
• Water: as needed

Method:

1. Heat oil, sauté onions, green chilies, and ginger until golden.
2. Add boiled chickpeas, coriander powder, cumin powder, red chili powder, garam masala, lemon juice, coriander leaves, and salt. Cook for 5 minutes.
3. Mix all-purpose flour, ajwain, salt, and oil. Knead into a firm dough using water.
4. Divide the dough into balls, roll each ball into a circle, cut into halves, and shape each half into a cone.
5. Fill the cone with the chickpea mixture, seal the edges, and deep fry until golden brown.
6. Serve hot with chutney.

7. Dadra and Nagar Haveli and Daman and Diu: Dhansak

Ingredients:

• Meat (mutton or chicken): 500 grams
• Toor dal: 1/2 cup
• Masoor dal: 1/2 cup
• Moong dal: 1/2 cup
• Chana dal: 1/2 cup
• Eggplant: 1 (chopped)
• Potatoes: 2 (chopped)
• Tomatoes: 2 (chopped)
• Onions: 2 (sliced)
• Ginger-garlic paste: 2 tbsp
• Green chilies: 4 (chopped)
• Red chili powder: 1 tsp
• Turmeric powder: 1/2 tsp
• Dhansak masala: 2 tbsp
• Tamarind pulp: 2 tbsp
• Ghee: 2 tbsp
• Salt: to taste

Method:

1. Cook all the dals together until soft. Mash and set aside.
2. Heat ghee, sauté onions until golden. Add ginger-garlic paste and green chilies.
3. Add meat and cook until browned.
4. Add red chili powder, turmeric powder, dhansak masala, and salt. Cook for 5 minutes.
5. Add chopped vegetables and tomatoes. Cook until tender.
6. Add mashed dal and tamarind pulp. Simmer for 30 minutes.
7. Serve hot with rice.

8. Delhi: Butter Chicken

Ingredients:

• Chicken: 500 grams (boneless)
• Yogurt: 1 cup
• Lemon juice: 2 tbsp
• Ginger-garlic paste: 2 tbsp
• Red chili powder: 1 tsp
• Turmeric powder: 1/2 tsp
• Garam masala: 1 tsp
• Cumin powder: 1 tsp
• Coriander powder: 1 tsp
• Tomato puree: 2 cups
• Fresh cream: 1/2 cup
• Butter: 100 grams
• Salt: to taste

Method:

1. Marinate chicken with yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric powder, garam masala, cumin powder, and salt. Let it rest for 2 hours.
2. Grill the marinated chicken until cooked.
3. In a pan, heat butter, add tomato puree, coriander powder, cumin powder, and salt. Cook until oil separates.
4. Add grilled chicken and simmer for 15 minutes.
5. Add fresh cream and cook for another 5 minutes.
6. Serve hot with naan or rice.

9. Goa: Fish Curry

Ingredients:

• Fish: 500 grams
• Coconut: 1 (grated)
• Tamarind: 2 tbsp
• Green chilies: 4
• Ginger: 1 inch
• Garlic: 4 cloves
• Red chili powder: 1 tsp
• Turmeric powder: 1/2 tsp
• Coriander powder: 1 tsp
• Cumin powder: 1 tsp
• Salt: to taste
• Oil: 2 tbsp

Method:

1. Grind grated coconut, tamarind, green chilies, ginger, garlic, red chili powder, turmeric powder, coriander powder, and cumin powder into a smooth paste.
2. Heat oil in a pan, add the paste and cook until oil separates.
3. Add fish pieces and salt. Cook for 10 minutes.
4. Add water and simmer for another 10 minutes.
5. Serve hot with rice.

10. Gujarat: Dhokla

Ingredients:

• Gram flour (besan): 1 cup
• Semolina (sooji): 2 tbsp
• Yogurt: 1/2 cup
• Water: 1/2 cup
• Lemon juice: 1 tbsp
• Green chilies: 2 (chopped)
• Ginger: 1 inch (grated)
• Eno fruit salt: 1 tsp
• Salt: to taste
• Turmeric powder: 1/4 tsp
• Sugar: 1 tbsp
• Oil: 2 tbsp
• Mustard seeds: 1 tsp
• Curry leaves: 10
• Coriander leaves: 1/4 cup (chopped)

Method:

1. Mix gram flour, semolina, yogurt, water, lemon juice, green chilies, ginger, turmeric powder, sugar, and salt into a smooth batter.
2. Add Eno fruit salt and mix well.
3. Pour the batter into a greased steaming tray and steam for 15-20 minutes.
4. Heat oil, add mustard seeds and curry leaves. Pour this tempering over the steamed dhokla.
5. Cut into squares and garnish with chopped coriander leaves.
6. Serve with green chutney.

11. Haryana: Kadhi Pakora

Ingredients for Pakoras:

• Gram flour (besan): 1 cup
• Onions: 2 (sliced)
• Green chilies: 2 (chopped)
• Red chili powder: 1/2 tsp
• Cumin seeds: 1 tsp
• Salt: to taste
• Water: as needed
• Oil: for frying

Ingredients for Kadhi:

• Yogurt: 2 cups
• Gram flour (besan): 1/2 cup
• Water: 4 cups
• Turmeric powder: 1/2 tsp
• Red chili powder: 1 tsp
• Mustard seeds: 1 tsp
• Cumin seeds: 1 tsp
• Fenugreek seeds: 1/2 tsp
• Asafoetida: a pinch
• Ginger-garlic paste: 1 tbsp
• Curry leaves: 10
• Salt: to taste
• Oil: 2 tbsp

Method:

1. Mix all pakora ingredients (except oil) into a thick batter. Deep fry spoonfuls of batter until golden brown. Set aside.
2. In a bowl, whisk yogurt, gram flour, turmeric powder, red chili powder, and salt. Add water and mix well.
3. Heat oil, add mustard seeds, cumin seeds, fenugreek seeds, and asafoetida. Add ginger-garlic paste and curry leaves.
4. Pour in the yogurt mixture, bring to a boil, then simmer for 20-30 minutes.
5. Add fried pakoras and simmer for another 10 minutes.
6. Serve hot with rice.

12. Himachal Pradesh: Chana Madra

Ingredients:

• Boiled chickpeas: 2 cups
• Yogurt: 1 cup
• Gram flour (besan): 2 tbsp
• Ghee: 3 tbsp
• Cumin seeds: 1 tsp
• Asafoetida: a pinch
• Ginger-garlic paste: 1 tbsp
• Green chilies: 2 (chopped)
• Coriander powder: 1 tsp
• Cumin powder: 1 tsp
• Turmeric powder: 1/2 tsp
• Red chili powder: 1 tsp
• Garam masala: 1/2 tsp
• Salt: to taste

Method:

1. Heat ghee, add cumin seeds and asafoetida.
2. Add ginger-garlic paste and green chilies. Sauté until golden.
3. In a bowl, whisk yogurt with gram flour, coriander powder, cumin powder, turmeric powder, red chili powder, garam masala, and salt.
4. Pour the yogurt mixture into the pan, stirring continuously to prevent curdling.
5. Add boiled chickpeas and simmer for 15 minutes.
6. Serve hot with rice or roti.

13. Jharkhand: Thekua

Ingredients:

• Whole wheat flour: 2 cups
• Jaggery: 1 cup (grated)
• Coconut: 1/2 cup (grated)
• Cardamom powder: 1 tsp
• Ghee: 1/2 cup
• Water: as needed
• Oil: for frying

Method:

1. Dissolve jaggery in water and filter to remove impurities.
2. In a bowl, mix whole wheat flour, grated coconut, cardamom powder, and ghee.
3. Add jaggery water to the mixture and knead into a firm dough.
4. Divide the dough into small balls, flatten each ball, and shape using a mold or by hand.
5. Deep fry in hot oil until golden brown.
6. Cool and store in an airtight container.

14. Karnataka: Bisi Bele Bath

Ingredients:

• Rice: 1 cup
• Toor dal: 1/2 cup
• Mixed vegetables (carrot, beans, peas, potatoes): 2 cups (chopped)
• Tamarind pulp: 2 tbsp
• Bisi bele bath powder: 2 tbsp
• Ghee: 2 tbsp
• Mustard seeds: 1 tsp
• Curry leaves: 10
• Asafoetida: a pinch
• Cashew nuts: 10
• Salt: to taste

Method:

1. Cook rice and toor dal together until soft. Set aside.
2. Boil the mixed vegetables until tender.
3. Heat ghee, add mustard seeds, curry leaves, asafoetida, and cashew nuts.
4. Add the cooked vegetables, tamarind pulp, bisi bele bath powder, and salt. Cook for 5 minutes.
5. Add the cooked rice and dal mixture, mix well, and simmer for 10 minutes.
6. Serve hot with raita or papad.

15. Kerala: Puttu and Kadala Curry

Ingredients for Puttu:

• Rice flour: 2 cups
• Grated coconut: 1 cup
• Salt: to taste
• Water: as needed

Ingredients for Kadala Curry:

• Black chickpeas: 1 cup (soaked overnight)
• Onions: 2 (sliced)
• Tomatoes: 2 (chopped)
• Ginger-garlic paste: 1 tbsp
• Green chilies: 2 (chopped)
• Red chili powder: 1 tsp
• Turmeric powder: 1/2 tsp
• Coriander powder: 1 tsp
• Garam masala: 1 tsp
• Coconut milk: 1 cup
• Coconut oil: 2 tbsp
• Mustard seeds: 1 tsp
• Curry leaves: 10
• Salt: to taste

Method:

1. Mix rice flour with salt and water to form a crumbly texture.
2. Layer rice flour and grated coconut in a puttu maker. Steam for 10 minutes.
3. For Kadala Curry, pressure cook soaked chickpeas until soft. Set aside.
4. Heat coconut oil, add mustard seeds and curry leaves.
5. Add onions, ginger-garlic paste, and green chilies. Sauté until golden.
6. Add tomatoes, red chili powder, turmeric powder, coriander powder, and salt. Cook until oil separates.
7. Add cooked chickpeas and coconut milk. Simmer for 15 minutes.
8. Serve hot with puttu.

16. Ladakh: Thenthuk

Ingredients:

• Wheat flour: 1 cup
• Water: as needed
• Mutton or beef: 500 grams (cut into small pieces)
• Onions: 2 (sliced)
• Garlic: 4 cloves (chopped)
• Ginger: 1 inch (chopped)
• Carrots, spinach, radish: 1 cup (chopped)
• Soy sauce: 2 tbsp
• Salt and pepper: to taste
• Oil: 2 tbsp

Method:

1. Knead wheat flour with water into a smooth dough. Let it rest for 30 minutes.
2. Roll out the dough and cut into small pieces.
3. Heat oil, sauté onions, garlic, and ginger until golden.
4. Add meat and cook until browned.
5. Add chopped vegetables, soy sauce, salt, and pepper. Cook for 10 minutes.
6. Add water and bring to a boil. Add the dough pieces and simmer for 10 minutes.
7. Serve hot.

17. Lakshadweep: Fish Fry

Ingredients:

• Fish fillets: 500 grams
• Red chili powder: 1 tsp
• Turmeric powder: 1/2 tsp
• Black pepper powder: 1/2 tsp
• Ginger-garlic paste: 1 tbsp
• Lemon juice: 2 tbsp
• Salt: to taste
• Oil: for frying

Method:

1. Marinate fish fillets with red chili powder, turmeric powder, black pepper powder, ginger-garlic paste, lemon juice, and salt. Let it rest for 1 hour.
2. Heat oil in a pan, shallow fry the fish fillets until golden brown.
3. Serve hot with lemon wedges and onion rings.

18. Madhya Pradesh: Bhutte Ka Kees

Ingredients:

• Grated corn: 2 cups
• Milk: 1 cup
• Green chilies: 2 (chopped)
• Ginger: 1 inch (grated)
• Mustard seeds: 1 tsp
• Cumin seeds: 1 tsp
• Turmeric powder: 1/2 tsp
• Hing (asafoetida): a pinch
• Ghee: 2 tbsp
• Coriander leaves: 1/4 cup (chopped)
• Salt: to taste

Method:

1. Heat ghee, add mustard seeds, cumin seeds, and hing.
2. Add green chilies and ginger, sauté for a minute.
3. Add grated corn, turmeric powder, and salt. Cook for 5 minutes.
4. Add milk and cook until it thickens.
5. Garnish with chopped coriander leaves.
6. Serve hot.

19. Maharashtra: Puran Poli

Ingredients for Dough:

• Whole wheat flour: 2 cups
• Salt: to taste
• Water: as needed

Ingredients for Filling:

• Chana dal: 1 cup (boiled and mashed)
• Jaggery: 1 cup (grated)
• Cardamom powder: 1 tsp
• Nutmeg powder: 1/2 tsp
• Ghee: 2 tbsp

Method:

1. Mix whole wheat flour, salt, and water to form a soft dough. Let it rest for 30 minutes.
2. In a pan, cook boiled chana dal with grated jaggery until it thickens.
3. Add cardamom powder, nutmeg powder, and ghee. Mix well and let it cool.
4. Divide the dough into small balls, flatten each ball, place a spoonful of filling, and seal well.
5. Roll into a circle and cook on a hot griddle until golden brown.
6. Serve hot with ghee.

20. Manipur: Eromba

Ingredients:

• Fermented fish: 2 pieces
• Potatoes: 2 (boiled and mashed)
• Green chilies: 4
• Mustard oil: 2 tbsp
• Salt: to taste
• Fresh coriander leaves: 1/4 cup (chopped)

Method:

1. Boil the green chilies until soft. Mash them with fermented fish and mustard oil.
2. Add the mashed potatoes and mix well.
3. Add salt to taste and garnish with fresh coriander leaves.
4. Serve as a side dish with rice.

21. Meghalaya: Jadoh

Ingredients:

• Pork: 500 grams (chopped)
• Rice: 2 cups
• Onions: 2 (sliced)
• Ginger-garlic paste: 1 tbsp
• Green chilies: 4 (chopped)
• Turmeric powder: 1/2 tsp
• Black pepper powder: 1 tsp
• Soy sauce: 2 tbsp
• Salt: to taste
• Oil: 2 tbsp

Method:

1. Heat oil, sauté onions until golden. Add ginger-garlic paste and green chilies.
2. Add chopped pork and cook until browned.
3. Add turmeric powder, black pepper powder, soy sauce, and salt. Cook for 5 minutes.
4. Add rice and water (1:2 ratio). Bring to a boil, then simmer until rice is cooked.
5. Serve hot.

22. Mizoram: Bamboo Shoot Fry

Ingredients:

• Bamboo shoots: 2 cups (sliced)
• Onions: 2 (sliced)
• Garlic: 4 cloves (chopped)
• Green chilies: 4 (chopped)
• Soy sauce: 2 tbsp
• Salt: to taste
• Oil: 2 tbsp

Method:

1. Heat oil, sauté onions, garlic, and green chilies until golden.
2. Add sliced bamboo shoots and cook until tender.
3. Add soy sauce and salt. Cook for another 5 minutes.
4. Serve hot with rice.

23. Nagaland: Smoked Pork with Bamboo Shoot

Ingredients:

• Smoked pork: 500 grams (chopped)
• Bamboo shoots: 2 cups (sliced)
• Green chilies: 4 (chopped)
• Ginger-garlic paste: 1 tbsp
• Red chili powder: 1 tsp
• Salt: to taste
• Oil: 2 tbsp

Method:

1. Heat oil, sauté ginger-garlic paste and green chilies until fragrant.
2. Add smoked pork and cook until browned.
3. Add sliced bamboo shoots, red chili powder, and salt. Cook for 20 minutes.
4. Serve hot with rice.

24. Odisha: Dalma

Ingredients:

• Toor dal: 1 cup
• Mixed vegetables (pumpkin, potatoes, eggplant, raw banana): 2 cups (chopped)
• Ginger: 1 inch (chopped)
• Green chilies: 2 (chopped)
• Turmeric powder: 1/2 tsp
• Cumin seeds: 1 tsp
• Mustard seeds: 1 tsp
• Dry red chilies: 2
• Bay leaf: 1
• Ghee: 2 tbsp
• Salt: to taste

Method:

1. Pressure cook toor dal with turmeric powder, chopped ginger, and green chilies until soft.
2. Add mixed vegetables and cook until tender.
3. Heat ghee, add cumin seeds, mustard seeds, dry red chilies, and bay leaf. Pour this tempering over the dal.
4. Simmer for 5 minutes and serve hot with rice.

25. Puducherry: Prawn Curry

Ingredients:

• Prawns: 500 grams (cleaned)
• Onions: 2 (sliced)
• Tomatoes: 2 (chopped)
• Ginger-garlic paste: 1 tbsp
• Green chilies: 2 (chopped)
• Red chili powder: 1 tsp
• Turmeric powder: 1/2 tsp
• Coriander powder: 1 tsp
• Coconut milk: 1 cup
• Oil: 2 tbsp
• Salt: to taste

Method:

1. Heat oil, sauté onions until golden. Add ginger-garlic paste and green chilies.
2. Add chopped tomatoes, red chili powder, turmeric powder, coriander powder, and salt. Cook until oil separates.
3. Add prawns and cook for 5 minutes.
4. Add coconut milk and simmer for 10 minutes.
5. Serve hot with rice or roti.

26. Punjab: Makki Ki Roti and Sarson Ka Saag

Ingredients for Makki Ki Roti:

• Cornmeal (makki ka atta): 2 cups
• Warm water: as needed
• Salt: to taste
• Ghee: for cooking

Ingredients for Sarson Ka Saag:

• Mustard greens: 4 cups (chopped)
• Spinach: 2 cups (chopped)
• Bathua leaves: 1 cup (chopped)
• Ginger: 1 inch (grated)
• Green chilies: 4 (chopped)
• Onion: 1 (chopped)
• Cornmeal: 2 tbsp
• Ghee: 2 tbsp
• Salt: to taste

Method:

1. Mix cornmeal with warm water and salt to form a dough. Divide into small balls, flatten, and cook on a hot griddle with ghee until golden brown.
2. For Sarson Ka Saag, cook mustard greens, spinach, and bathua leaves with grated ginger and green chilies until soft. Blend into a coarse paste.
3. Heat ghee, sauté onions until golden. Add the blended greens, cornmeal, and salt. Cook for 10 minutes.
4. Serve hot with makki ki roti.

27. Rajasthan: Dal Baati Churma

Ingredients for Dal:

• Toor dal: 1 cup
• Moong dal: 1/2 cup
• Chana dal: 1/2 cup
• Tomatoes: 2 (chopped)
• Onions: 2 (chopped)
• Ginger-garlic paste: 1 tbsp
• Green chilies: 2 (chopped)
• Red chili powder: 1 tsp
• Turmeric powder: 1/2 tsp
• Cumin seeds: 1 tsp
• Mustard seeds: 1 tsp
• Asafoetida: a pinch
• Ghee: 2 tbsp
• Salt: to taste

Ingredients for Baati:

• Whole wheat flour: 2 cups
• Semolina (sooji): 1/2 cup
• Ghee: 1/2 cup
• Salt: to taste
• Water: as needed

Ingredients for Churma:

• Whole wheat flour: 1 cup
• Jaggery: 1/2 cup (grated)
• Ghee: 1/4 cup
• Cardamom powder: 1/2 tsp

Method:

1. For dal, pressure cook all the dals with turmeric powder and salt until soft. Set aside.
2. Heat ghee, add cumin seeds, mustard seeds, and asafoetida. Add onions, ginger-garlic paste, and green chilies. Sauté until golden.
3. Add chopped tomatoes, red chili powder, and salt. Cook until oil separates. Add the cooked dal and simmer for 10 minutes.
4. For baati, mix whole wheat flour, semolina, ghee, and salt. Add water to form a stiff dough. Divide into small balls and bake at 180°C for 30 minutes.
5. For churma, mix whole wheat flour, ghee, and water to form a dough. Roll into small balls and deep fry until golden. Crush and mix with grated jaggery and cardamom powder.
6. Serve dal with baati and churma.

28. Sikkim: Momo

Ingredients for Dough:

• All-purpose flour: 2 cups
• Salt: to taste
• Water: as needed

Ingredients for Filling:

• Minced meat (chicken, pork, or beef): 500 grams
• Onions: 2 (finely chopped)
• Garlic: 4 cloves (chopped)
• Ginger: 1 inch (chopped)
• Green chilies: 2 (chopped)
• Soy sauce: 2 tbsp
• Salt and pepper: to taste
• Oil: 1 tbsp

Method:

1. Mix all-purpose flour, salt, and water to form a soft dough. Let it rest for 30 minutes.
2. Mix minced meat, onions, garlic, ginger, green chilies, soy sauce, salt, and pepper for the filling.
3. Roll out the dough, cut into small circles, place a spoonful of filling in each, and seal by pleating.
4. Steam the momos for 15-20 minutes.
5. Serve hot with chili sauce.

29. Tamil Nadu: Chettinad Chicken

Ingredients:

• Chicken: 500 grams (cut into pieces)
• Onions: 2 (sliced)
• Tomatoes: 2 (chopped)
• Ginger-garlic paste: 1 tbsp
• Green chilies: 2 (chopped)
• Red chili powder: 1 tsp
• Turmeric powder: 1/2 tsp
• Coriander powder: 1 tsp
• Garam masala: 1 tsp
• Coconut milk: 1 cup
• Curry leaves: 10
• Oil: 2 tbsp
• Salt: to taste

Method:

1. Heat oil, sauté onions until golden. Add ginger-garlic paste and green chilies.
2. Add chicken pieces, red chili powder, turmeric powder, coriander powder, garam masala, and salt. Cook until chicken is browned.
3. Add chopped tomatoes and cook until oil separates.
4. Add coconut milk and curry leaves. Simmer for 20 minutes.
5. Serve hot with rice or roti.

30. Telangana: Hyderabadi Biryani

Ingredients:

• Basmati rice: 2 cups
• Chicken: 500 grams (cut into pieces)
• Yogurt: 1 cup
• Onions: 2 (sliced)
• Tomatoes: 2 (chopped)
• Ginger-garlic paste: 1 tbsp
• Green chilies: 4 (chopped)
• Red chili powder: 1 tsp
• Turmeric powder: 1/2 tsp
• Garam masala: 1 tsp
• Mint leaves: 1/2 cup (chopped)
• Coriander leaves: 1/2 cup (chopped)
• Saffron: a pinch (soaked in warm milk)
• Oil: 2 tbsp
• Ghee: 2 tbsp
• Salt: to taste

Method:

1. Marinate chicken with yogurt, red chili powder, turmeric powder, garam masala, and salt. Let it rest for 2 hours.
2. Cook basmati rice until 70% done. Drain and set aside.
3. Heat oil and ghee, sauté onions until golden. Add ginger-garlic paste and green chilies.
4. Add marinated chicken, cook until oil separates.
5. Layer cooked chicken, chopped tomatoes, mint leaves, coriander leaves, and partially cooked rice in a heavy-bottomed pot.
6. Drizzle saffron milk on top. Cover and cook on low heat for 20 minutes.
7. Serve hot with raita.

31. Tripura: Mui Borok

Ingredients:

• Fish: 500 grams (cut into pieces)
• Bamboo shoots: 2 cups (sliced)
• Onions: 2 (sliced)
• Garlic: 4 cloves (chopped)
• Green chilies: 4 (chopped)
• Turmeric powder: 1/2 tsp
• Salt: to taste
• Oil: 2 tbsp

Method:

1. Heat oil, sauté onions, garlic, and green chilies until golden.
2. Add fish pieces, turmeric powder, and salt. Cook until fish is browned.
3. Add bamboo shoots and cook for 10 minutes.
4. Serve hot with rice.

32. Uttar Pradesh: Aloo Kachori

Ingredients for Dough:

• All-purpose flour: 2 cups
• Salt: to taste
• Water: as needed

Ingredients for Filling:

• Boiled potatoes: 2 (mashed)
• Green chilies: 2 (chopped)
• Ginger: 1 inch (grated)
• Coriander powder: 1 tsp
• Cumin seeds: 1 tsp
• Red chili powder: 1/2 tsp
• Garam masala: 1/2 tsp
• Salt: to taste
• Oil: 2 tbsp (for frying)

Method:

1. Mix all-purpose flour, salt, and water to form a soft dough. Let it rest for 30 minutes.
2. Heat oil, add cumin seeds, green chilies, and ginger. Sauté until fragrant.
3. Add mashed potatoes, coriander powder, red chili powder, garam masala, and salt. Cook for 5 minutes. Let it cool.
4. Divide the dough into small balls, flatten each ball, place a spoonful of filling, and seal well.
5. Roll into a circle and deep fry until golden brown.
6. Serve hot with chutney.

33. Uttarakhand: Chainsoo

Ingredients:

• Black gram (urad dal): 1 cup
• Onions: 2 (chopped)
• Garlic: 4 cloves (chopped)
• Ginger: 1 inch (chopped)
• Green chilies: 2 (chopped)
• Cumin seeds: 1 tsp
• Asafoetida: a pinch
• Ghee: 2 tbsp
• Salt: to taste

Method:

1. Dry roast black gram until fragrant. Grind into a coarse powder.
2. Heat ghee, add cumin seeds and asafoetida. Add chopped onions, garlic, ginger, and green chilies. Sauté until golden.
3. Add the roasted black gram powder and water to form a thick consistency. Add salt.
4. Simmer for 15 minutes.
5. Serve hot with rice or roti.

34. West Bengal: Shorshe Ilish

Ingredients:

• Hilsa fish: 500 grams (cut into pieces)
• Mustard seeds: 2 tbsp
• Poppy seeds: 1 tbsp
• Green chilies: 4
• Turmeric powder: 1/2 tsp
• Salt: to taste
• Mustard oil: 2 tbsp

Method:

1. Soak mustard seeds and poppy seeds in water for 30 minutes. Grind into a smooth paste with green chilies.
2. Marinate hilsa fish pieces with turmeric powder and salt.
3. Heat mustard oil, add the mustard-poppy seed paste and water to form a gravy. Bring to a boil.
4. Add fish pieces and cook for 10-15 minutes.
5. Serve hot with steamed rice.

Conclusion

These dishes not only represent the culinary heritage of each Indian state but also offer a delightful journey through the diverse flavors and cooking styles across the country. Whether you are a seasoned cook or a beginner, trying out these recipes will surely enrich your culinary repertoire and give you a taste of India’s rich and varied cuisine. Enjoy the process of cooking and savor the unique tastes that each dish brings to your table.

Pics courtesy @ Pixabay / Google Images.

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