This recipe was sent in by one of our viewers of Aditya Bal's Chakhle India. She shares with us the traditional tehari recipe from Uttar Pradesh.
Aditya sets up his kitchen and cooks a Ghazipur style chokha, to which he adds his own special twist! Charred brinjals cooked with tomatoes, mashed potatoes, green chillies and onions.
Aditya sets up his kitchen, the panoramic vista of Varanasi bustling behind him and tosses up some delicious Benarasi ghugni! The recipe of which is age old, of course! Served with piping hot poori or kachori.
A gravy dish with yogurt and mango. Light and quick to make.
A simple yet delightful sweet. Three simple ingredients make for this popular Indian sweet native to Uttar Pradesh.
Balushahi is an traditional North Indian flaky dessert made with maida and deep fried in ghee.
Your favorite vegetables cooked in a luscious cashew nuts and khoya gravy. Kaju curry is a Lucknawi delight.
A toss up of bitter gourd rounds, curd and spices.
Parantha stuffed with the goodness of methi (fenugreek leaves) mildly spiced.
An everyday dish of mashed potatoes cooked in a masaledar gravy. Goes best with garma garam puris.
This potato sabzi is eaten during fasts. Normal salt is replaced with sendha namak or rock salt.
Fried potatoes stuffed with paneer, mingled in a rich, masaledar onion and tomato gravy. Perfect dish to dazzle a crowd.
Fried rounds of lentil batter fermented in water, mustard seeds and asafoetida.
Whole green gram cooked in classic spices.
Vegetarian koftas in a rich gravy. Smooth and soft these are made with khoya and a hint of coconut.
Potato, peas and nuggets float happy in this gravy recipe.
Matar (peas) cooked tender in asafoetida, cumin seeds, mango powder and whole red chilies.
Fried chickpea pakoris in a beautiful seasoned pool of chickpea gravy.
Torai cooked in a variety of spices.
Jackfruit may look intimidating, but tastes delicious and is rather simple to make. Jackfruit cooked with a variety of masalas. Simple flavors, great taste!
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