BHATURA is a fluffy deep-fried India flat-bread made with all purpose flour , semolina (helps to get a crispy Bhatura after deep frying) and yogurt. It is often eaten with chickpea curry, chole or channe, making the traditional dish chole bhature. It is one of the most popular recipe of Punjab.
BHAJA MASALA is an essential spice mix in the Bengali kitchen , which is not something that is readily available at stores. It is a unique blend of spices , prepared by roasting the spices at very low heat till you get a strong spice aroma. Then cool and grind to a fine powder.
BIRYANI is a rich , flavorful dish made with a blend of Indian spices, rice, meat (chicken, beef, goat or lamb) , prawn, fish, eggs or even with vegetables.
There are almost endless varieties of biryanis to check out, like Hyderabadi biryani , Vijaywada Biryani , Kacchi biryani , Sindhi biryani , Dindigul biryani and many more.
Here the recipe I’m sharing is Calcutta or Kolkata style biryani , evolved from the Lucknow style , also known as Awadhi Biryani. The speciality of Calcutta biryani is use of potatoes. Kolkata Style Biryani is prepared by adding the meat and rice in alternate layers and the whole pot is then covered , its lid secured with dough (dum) , and then cooked over a low flame. This combination of spices gives it a distinct flavor compared to other styles of biryani. The rice is flavored with rose water along with saffron to give it flavor and a light yellowish color.
KADHI is a very popular dish especially in the western & northern states of India. Kadhi-Pakora is prepared with mixture of yogurt (dahi) and besan (chickpea flour) and more interestingly, it is then topped with pakoras (fritters). Kadhi in Gujarat & Maharashtra is savory & sometimes do not have any fritters. Fritters for Kadhi also have several varieties, they are prepared with besan , onions, potato, spinach etc.
As the name says , this dish is basically originated in Amritsar-Punjab , one of the heritage cities of Northern India.
Kabuli chana are a nutrient-dense food , which has also led the popularity of the dish among the various regions of India. It is a great source of protein, especially for vegetarians.
This flavorful dish made with chickpeas or kabuli chana simmered in a gravy of onions, tomatoes and a whole lot of spices. It is usually served with Bhatura , Kulcha , Poori or Roti. The Chole-Bhature or Chole-Kulcha is the most popular combo that is served in many restaurants , dhabas or street stalls.