Friday, February 10, 2017

THE FLAVOURS OF INDIA: PART III

THE FLAVOURS OF INDIA: PART III

This is the third post in The Flavours of India series. My goal is to cover one dish from my blog from as many as possible of the States and Union Territories that make up my country, India.

In The Flavours of India Part I, I had presented Nuchina Unde from Karnataka, Aloo & Pudhina Parantha from Punjab, Khandvi from Gujarat, and Mishti Doi from West Bengal.

Part II of The Flavours of India had dishes from the States of Tamilnadu, Rajasthan, Goa, and Haryana namely Adai, Dahi Pappad ki Subzi, Kokum Sol Kadhi, and Palakwali Missi Roti respectively.



In the third Part, I cover the States of Uttar Pradesh, Kerala, Telangana, and Himachal Pradesh.
As before, I have provided links to the recipes for each of the dishes presented.

9) Uttar Pradesh: a simple yet tasty dal is the Sabut Masoor ki Dal made with protein-packed Whole Masoor Dal and tomatoes.



10) Kerala: Ash Gourd Pumpkin Coconut Stew (Kerala Olan): a Kerala favourite, a mildly flavored vegetable stew.



11) Telangana: Mirchi ka Salan: yogurt-based accompaniment for biryani made with long green chillies. A popular dish in Hyderabadi cuisine.



12) Himachal Pradesh: Gobhi Parantha which are paranthas (a type of Indian flat bread) made with a stuffing of cauliflower. Typically, served with curds and pickles.