India has a rich culinary heritage, and many traditional dishes have been overshadowed by modern or more popular recipes. Here are some old, lesser-known Indian recipes that deserve revival:
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1. Bhaat Na Poodla (Gujarat)
A savory pancake made from leftover rice.
Ingredients:
Leftover rice
Besan (chickpea flour)
Spices: cumin, turmeric, green chili, and coriander leaves
Preparation:
1. Mash leftover rice and mix it with besan, water, and spices to form a batter.
2. Cook it like a pancake on a skillet.
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2. Khar (Assam)
A traditional alkaline dish made from raw papaya, pulses, and khar (filtered ash water).
Ingredients:
Raw papaya
Moong dal (split yellow lentils)
Banana peel ash (or use baking soda as a substitute)
Preparation:
1. Boil the papaya and dal together.
2. Add the khar or ash water for its unique flavor.
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3. Saag Pita (Kashmir)
A layered bread stuffed with saag (leafy greens) and spices.
Ingredients:
Whole wheat flour
Mustard greens or spinach
Spices: fennel powder, ginger powder, and asafoetida
Preparation:
1. Make a dough with flour and water.
2. Layer it with sautéed greens and spices before baking.
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4. Paanch Phoran Tarkari (Bengal)
A vegetarian dish seasoned with Bengali five-spice mix (panch phoron).
Ingredients:
Seasonal vegetables (pumpkin, potato, eggplant)
Panch phoron (fenugreek, fennel, mustard, cumin, and nigella seeds)
Preparation:
1. Cook vegetables with mustard oil and panch phoron for a distinct flavor.
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5. Kuska Rice (Tamil Nadu)
A simple aromatic rice dish cooked without meat but rich in spices.
Ingredients:
Basmati rice
Whole spices (cinnamon, cloves, bay leaves)
Tomatoes and mint
Preparation:
1. Sauté spices and vegetables in ghee.
2. Cook rice with these aromatics for a flavorful dish.
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6. Dal Pitthi (Bihar)
Dumplings made of wheat flour cooked in spiced lentils.
Ingredients:
Wheat flour
Toor dal or chana dal
Spices: turmeric, cumin, and garlic
Preparation:
1. Make small dumplings from dough.
2. Cook them in a lentil curry.
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7. Chhena Poda (Odisha)
A caramelized cheesecake made with chhena (fresh paneer).
Ingredients:
Chhena (cottage cheese)
Semolina
Jaggery or sugar
Preparation:
1. Mix chhena with semolina and sweetener.
2. Bake until golden and caramelized.
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8. Siddu (Himachal Pradesh)
A steamed bread stuffed with spiced lentils or vegetables.
Ingredients:
Wheat flour
Soaked lentils or sautéed greens
Spices: coriander, ginger, and garlic
Preparation:
1. Prepare dough and fill it with the stuffing.
2. Steam until soft and fluffy.
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9. Thepla with Methi and Bajra (Gujarat)
A forgotten version of the famous thepla made with bajra flour and fresh fenugreek.
Ingredients:
Bajra flour
Fenugreek leaves
Spices: turmeric, chili, and carom seeds
Preparation:
1. Knead the flour with fenugreek leaves and spices.
2. Roll and cook on a skillet.
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10. Gojju (Karnataka)
A tangy, sweet, and spicy curry made with tamarind and jaggery.
Ingredients:
Tamarind pulp
Jaggery
Vegetables like brinjal or pineapple
Preparation:
1. Cook tamarind pulp with jaggery, spices, and vegetables.
2. Serve with steamed rice.
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These dishes reflect India's culinary diversity and are often tied to specific regions and traditions. Let me know if you'd like detailed recipes for any of them!
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