Khichari is the traditional diet and a daily meal of Kutchi people, and they can make several varieties of dishes using khichari. While khichuri is cooked as a rather rich gourmet delicacy in Bengal, it is cooked very differently in northern and western India, where it is considered a very plain bland dish usually served to people who are ill. Khichdi is also the first solid that babies are introduced to. Rice and lentils are simmered till mushy, seasoned with turmeric and salt, and fed to infants to introduce them to "adult" food. Khichri is also popular in Pakistan where it is considered a light dish that can be served to sick people. It is especially cooked for children and people with stomach problems as it is easily digestible compared to other Pakistani dishes which usually have meat and are also spicy. Although it has a similar name, khichra is actually a variation of haleem and is not to be confused with khichdi.

Curry is the English description of any of a general variety of spicy dishes, best known in Indian, Pakistani, Bangladeshi, Sri Lankan, Nepali, Indonesian, Malaysian, Thai, Afghani, and other South Asian and Southeast Asian cuisines, though curry has been adopted into all of the mainstream cuisines of the Asia-Pacific region. Along with tea, curry is one of the few dishes or drinks that is truly "Pan-Asian". But specifically, its roots come from India. The concept of curry was later brought to the West by British colonialists in India from the 18th century.

Find recipes for creamy red pepper and tomato soup, lentil tomato soup with spicy chilli peppers, as well as chunky roast pepper tomato soup and much more.

Soya Chunks Manchurian is enjoyed in we tor dry form, it is spicy and tangy with lots of soya sauce flavor which is basically a Indo-Chinese dish which is prepared to suite Indian food.As it is prepared with soya chunks, it is rich in bean protein which is very healthy food that can be added as a side dish to any menu.

Potata Fry

Chappati upma is an innovative upma recipe with left over chapattis soaked and then cooked with onion, mustard seeds, curry leaves, lime juice and chopped coriander leaves. An excellent breakfast item, chapatti upma is easy and delicious.

Cashew Tomato Soup has hippie roots as it is based on a recipe found in The Tassajara Recipe Book, but its rich and spicy creaminess makes it a favorite for modern palates as well. I serve it to everyone and mention that it's vegan only when there's a vegan around to care. It's a quick and simple dish that can easily be made ahead of time and reheated just before serving.

Vadakari is a very famous South Indian gravy /curry which is served as a side dish for idli, dosa and parotas. I got so many requests for this recipe. Never have I got so many request for a single recipe like this. So I decided it is high time I post this recipe in my blog. I got this recipe from a friend of mine who is an expert in making vada curry.

Parotta, is a layered flat bread of Southern India. This is a variant of the North Indian Lacha Paratha. Parottas are usually available as street food and in restaurants across Kerala, Karnataka, Tamilnadu and the Middle East. It is also served in marriages, religious festivals and feasts. It is prepared with kneading maida, egg, Oil/Ghee and water. The dough is beaten thin layers and later forming a round bread using these thin layers.

Baby corn pakodas is something exotic and taste excellent, is a favorite mocktail or cocktail snack. It is also one of the ideal snack or appetizer for any type of party or occasion. Baby corn pakoda is also commonly known as bhutte ka pakoda. Baby corn is an excellent and delectable snack apart from the regular hot and fresh onion pakoras, samosas, vegetable puff or mirchi bhajjis etc. Baby corns are healthy and nutritious to eat and make a wonderful change from the regular ones. Baby corn pakodas can be eaten on its own or else served with fresh mint chutney or chilli sauce.

Makki di roti is generally made during the winter-time in Punjab and is perhaps best known when accompanied with saag or sarson da saag (cooked mustard green leaves), makhan (butter) and buttermilk. Similarly, in Uttar Pradesh, it is eaten with spinach and added butter. Typically, the flour is kneaded with cold water in India or Pakistan, but if made at home in an English kitchenin, then hot water from a kettle is used.

Punjabi chole is a North Indian Punjabi style chickpea preparation with choicest spices and ingredients. The kabuli chana or chole are boiled along with tea leaves tied in a muslin cloth and then cooked in a delicious onion-tomato and ginger-garlic paste based spicy gravy. Serve Punjabi chole with onion rings as garnishing with kulcha or rice.

Gobi Manchurian is the result of the adaptation of Chinese cooking and seasoning techniques to suit Indian tastes. It is believed to have been originally developed by a small Chinese community which lived in Kolkata for a century. In its two stage preparation, the first stage requires preparing a spiced corn flour batter, dipping cauliflower florets in it and deep frying them. In the second stage, the deep fried florets are sautéed with chopped onion, capsicum, garlic, etc in soy and chili sauce.

A tasty alternative for those who love kababs but are vegetarian, Hara Bhara kabab gets its name and green colour from the healthy spinach in it.

Spicy grilled fish are cooled down with a fresh crunchy veggie salsa featuring fresh corn. This easy corn recipe is made with fresh or frozen corn kernels, red bell peppers, green bell peppers, onions, and other seasonings.