Sada Khana

  Bisi Bele Bath Recipe: A Spicy Karnataka One-Pot Meal Bisi Bele Bath is a traditional Karnataka dish, a flavorful one-pot meal of rice, lentils, and vegetables cooked with tamarind and a special spice blend. Meaning "hot lentil rice" in Kannada, this South Indian comfort food is a hearty, tangy-spicy mix, often served with ghee and papad. Its robust taste and wholesome nature make it a regional gem. Let’s dive into this vibrant recipe to savor its Karnataka charm at home! Ingredients (Serves 4-6) For the Base: 1 cup rice (preferably short-grain like sona masuri) 1/2 cup toor dal (split pigeon peas) 1 small carrot, diced 1/2 cup green beans, chopped 1 small potato, cubed 1/2 cup green peas 1 small drumstick, cut into 2-inch pieces (optional) For the Spice Mix (Bisi Bele Bath Masala): 2 tbsp coriander seeds 1 tbsp chana dal (split chickpeas) 1 tbsp urad dal (split black gram) 1 tsp cumin seeds 1/2 tsp fenugreek seeds (methi) 4-5 dried red chilies (adjus...

  Pesarattu Recipe: A Nutritious Andhra Crepe Pesarattu is a savory South Indian crepe from Andhra Pradesh, made from a batter of green moong dal and rice, spiced with green chilies and ginger. This protein-packed dish, often served with ginger chutney or upma, is a popular breakfast or snack, cherished for its crisp texture and earthy flavor. Its wholesome ingredients make it a healthy delight. Let’s dive into this vibrant recipe to enjoy its Andhra-style goodness at home! Ingredients (Serves 4-6, Makes 8-10 Pesarattu) For the Batter: 1 cup whole green moong dal (with skin) 1/4 cup raw rice 1-inch piece ginger 2-3 green chilies (adjust to taste) 1 tsp cumin seeds Salt to taste Water (as needed, about 1-1.5 cups) For Cooking: 2-3 tbsp oil (or ghee) For Topping (Optional): 1 small onion, finely chopped 1 tbsp fresh coriander, chopped For Serving: Ginger chutney, coconut chutney, or upma Instructions Prepare the Batter: Soak and Grind: Rinse mo...

  Undhiyu Recipe: A Hearty Gujarati Vegetable Medley Undhiyu is a traditional Gujarati dish featuring a vibrant mix of seasonal vegetables and fenugreek dumplings (muthiya) cooked in a spiced, aromatic gravy. This winter specialty, popular in Gujarat, is a wholesome, one-pot meal often served with puris or rice during festivals like Uttarayan. Its rich flavors and tender textures make it a culinary treasure. Let’s dive into this complex recipe to savor its Gujarati charm at home! Ingredients (Serves 4-6) For the Vegetables: 100g surti papdi (flat beans), stringed and halved 1 small sweet potato, peeled and cubed 1 small purple yam (ratalu), peeled and cubed 1 small raw banana, peeled and cut into chunks 1 medium potato, peeled and cubed 1 small eggplant (brinjal), slit into quarters 1/2 cup green peas For the Muthiya (Fenugreek Dumplings): 1 cup fresh fenugreek leaves (methi), chopped 1/2 cup gram flour (besan) 1/4 cup whole wheat flour 1 tsp ginger-green chili...

  Kheer Recipe: A Creamy Indian Rice Pudding Kheer is a traditional Indian dessert made from rice, milk, and sugar, slow-cooked to a creamy consistency and flavored with cardamom, saffron, and nuts. This beloved sweet, popular across India, is a staple at festivals, weddings, and celebrations, offering a comforting, rich taste. Its smooth texture and aromatic finish make it a timeless treat. Let’s dive into this soothing recipe to enjoy its sweet elegance at home! Ingredients (Serves 4-6) For the Kheer: 1/4 cup basmati rice (or any short-grain rice) 1 liter full-fat milk 1/2 cup sugar (adjust to taste) 1/2 tsp cardamom powder A pinch of saffron strands (soaked in 2 tbsp warm milk) 2 tbsp almonds, slivered 2 tbsp cashews, chopped 1 tbsp raisins 1 tbsp ghee (for roasting nuts) For Garnish: Extra slivered almonds and saffron strands For Serving: Serve warm or chilled Instructions Prepare the Rice: Rinse and Soak: Rinse rice under cold water until th...

  Aloo Posto Recipe: A Nutty Bengali Comfort Dish Aloo Posto is a traditional Bengali dish featuring tender potatoes (aloo) cooked in a creamy poppy seed (posto) paste, spiced subtly with green chilies and mustard oil. This simple yet flavorful preparation, a staple in West Bengal, offers a unique nutty taste and velvety texture, often paired with rice or luchis. Its mild flavors and comforting appeal make it a beloved classic. Let’s dive into this delightful recipe to savor its Bengali charm at home! Ingredients (Serves 4-6) For the Aloo Posto: 4-5 medium potatoes (about 500g), peeled and cubed 1/4 cup white poppy seeds (posto/khuskhus) 2-3 green chilies (adjust to taste) 1 tsp nigella seeds (kalonji) 1/2 tsp turmeric powder Salt to taste 3 tbsp mustard oil (or any cooking oil) 1/2 cup water (adjust for consistency) 1 tsp sugar (optional, for balance) For Serving: Steamed rice or luchis Instructions Prepare the Poppy Seed Paste: Soak and Grind: Soak ...

  Baingan Bharta Recipe: A Smoky North Indian Delight Baingan Bharta is a rustic North Indian dish made from roasted eggplant (baingan) mashed and cooked with tomatoes, onions, and aromatic spices. This Punjabi classic, loved for its smoky flavor and creamy texture, is a comforting side dish often paired with roti or paratha. Its earthy taste and simple preparation make it a household staple. Let’s dive into this flavorful recipe to enjoy its smoky charm at home! Ingredients (Serves 4-6) For the Baingan Bharta: 2 large eggplants (baingan, about 800-1000g) 2 medium tomatoes, finely chopped 1 large onion, finely chopped 1 tbsp ginger-garlic paste 1-2 green chilies, finely chopped (adjust to taste) 1 tsp cumin seeds 1/2 tsp turmeric powder 1 tsp red chili powder 1 tsp coriander powder 1/2 tsp garam masala Salt to taste 3 tbsp oil (mustard oil for authenticity) 1/4 cup fresh cilantro, chopped For Roasting: Oil (for rubbing on eggplants) For Serving: Roti, p...

  Sabudana Khichdi Recipe: A Light Indian Fasting Dish Sabudana Khichdi is a popular Indian dish made from soaked sago pearls (sabudana), peanuts, and potatoes, spiced mildly and cooked to a light, fluffy texture. Widely enjoyed during fasting periods like Navratri or Ekadashi, especially in Maharashtra, this gluten-free snack offers a burst of flavor and energy. Its simplicity and nutty taste make it a versatile delight. Let’s dive into this easy recipe to savor its wholesome goodness at home! Ingredients (Serves 4-6) For the Khichdi: 1.5 cups sabudana (sago pearls) 1 medium potato, boiled and cubed 1/2 cup peanuts, roasted and coarsely crushed 1-2 green chilies, finely chopped (adjust to taste) 1 tsp cumin seeds 1/2 tsp sugar (optional, for a Maharashtrian touch) Salt to taste (rock salt if fasting) 2 tbsp ghee or oil (peanut oil works well) 1 tbsp lemon juice 1/4 cup fresh cilantro, chopped For Soaking: Water (as needed, about 1-1.5 cups) For Serving: Y...

Ragda Patties Recipe: A Tangy Mumbai Street Food Ragda Patties is a popular Mumbai street food featuring crisp potato patties topped with a spiced white pea curry (ragda), drizzled with chutneys, and sprinkled with crunchy sev. This Maharashtrian snack balances tangy, spicy, and sweet flavors, making it a delightful treat for any time of day. Its vibrant layers and robust taste make it a crowd-pleaser. Let’s dive into this zesty recipe to savor its street-style charm at home! Ingredients (Serves 4-6) For the Patties: 4 medium potatoes, boiled and mashed 1/4 cup breadcrumbs (or 2 tbsp cornflour) 1 tsp ginger, grated 1-2 green chilies, finely chopped (adjust to taste) 1/2 tsp red chili powder 1 tsp coriander powder 1/2 tsp chaat masala Salt to taste 2 tbsp oil (for shallow frying) For the Ragda: 1 cup dried white peas (vatana), soaked overnight 1 small onion, finely chopped 1 medium tomato, chopped 1 tsp ginger-garlic paste 1/2 tsp turmeric powder 1 tsp red chili...

  Dal Baati Churma Recipe: A Rustic Rajasthani Feast Dal Baati Churma is a traditional Rajasthani meal combining a spiced lentil curry (dal), baked wheat dumplings (baati), and a sweet crumbled dessert (churma). This hearty trio, rich with ghee and rustic flavors, is a staple in Rajasthan, often served during festivals or gatherings. Its robust taste and contrasting textures make it a soul-satisfying dish. Let’s dive into this authentic recipe to enjoy its wholesome charm at home! Ingredients (Serves 4-6) For the Dal: 1/2 cup toor dal (split pigeon peas) 1/4 cup chana dal (split chickpeas) 1/4 cup moong dal (split yellow lentils) 1 large onion, finely chopped 2 medium tomatoes, chopped 1 tbsp ginger-garlic paste 1 tsp cumin seeds 1/2 tsp turmeric powder 1 tsp red chili powder 1 tsp coriander powder 1/2 tsp garam masala Salt to taste 2 tbsp ghee 3-4 cups water Fresh cilantro, chopped (for garnish) For the Baati: 2 cups whole wheat flour (atta) 1/4 cup semo...