Aditya Bal's shares his version of Dhekia Xaak, a popular Assamese dish. He gives it a twist with potatoes, spinach and mild spices.
Mushroom and Potatoes Xacuti is a classic Goan dish. Mushrooms and potatoes cooked in goan flavours of tamarind, kokum, coconut oil and goan vinegar.
Potatoes, raw papaya and brinjals cooked in milk, chillies and masalas. Santula is a very popular vegetable dish of Orrisa.
Split chick peas cooked with raw papaya, potatoes and masalas.
Sambar is one of the most loved dishes in the south Indian cuisine. Lady finger and brinjal cooked in a sambar paste and buttermilk base. A tempting tadka poured over the sambar and served piping hot!
Lovely pink colored beetroot pachadi made in coconut oil with tamarind, shallots and jaggery.
Spinach (saag) cooked Kashmiri style, in mustard oil and spiced mildly.
Spicy and tangy mushrooms cooked in a gravy made with tamarind extract, coconut and chillies. Mushroom Chettinad can be served with rotis or rice.
The Thechwani Recipe come originally from Garhwal. Potatoes and radish root (pahari mula) are cooked in varied masalas and chillies. The radish root or the potatos are never cut, but crushed into pieces in this recipe.
Fried cottage cheese mingled with a varied combination of masalas. Spicy and sinfully delicious, the veth chaman recipe originally comes from Kashmir.