Shilpi Kitchen - Best Indian Food Recipes

Nimona - Bihari Cuisine Ingredients for Nimona Recipe: Green peas- 250 gm Potatoes- 2-3 Tomatoes- 2 Ghee or oil- 5 tbsp Turmeric powder- 1 tsp Cloves- 2-3 [powdered] Black cardamom- 1[crushed] Black pepper powder- 1/2 tsp Cumin seeds- 1 tsp Bay leaves- 1 Aamchoor powder- 1 tsp Green chilies- 1-2 Ginger- 1 inch Salt to taste Red chilli- 1 Asafoetida- a pinch Saunf- 1/2 tsp Garam masala- 1/4 tsp Ingredients for Nimona How to make Nimona Grind green peas coarsely, peel and cut potatoes, cut tomatoes. Crushed green chilli and ginger, cloves, black cardamom, black pepper powder in a pestle and mortar.[I prefer pestle and mortar as ingredients grind in it taste better but you also grind in grinder]. Heat ghee or oil in a pressure cooker. When ghee becomes hot add bay leaf, cumin seeds,saunf and asafoetida on a low medium flame. Add red chilli and a crushed mixture of ginger and garlic into ghee and saute for a minute. Add finely chopped tomatoes and turme

Dal Bati Churma Rajasthani cuisine was influenced by desert climate, the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region.Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking so they mostly use dry ingredients like lentils,spices and various flours like bajra, besan etc.In Rajasthan people mostly use papads and badis to make curries as they are kept in storage for long period.Cows,goats and camel provide milk for yogurt,butter and ghee. Many of Rajasthani dishes have been embraced nationally and internationally like in non-vegetarian-lal maas and safed maas. In vegetarian like govind gatte,  dal bati churma etc. In this blog I am sharing Rajasthan famous vegetarian recipe dal bati churma. Ingredients For Batti Wheat flour-1 Cup Semolina or Suji- 1/4 Cup Ghee- 3 Tbsp Cumin seed- 1 Tsp Carrom Seed - 1/2

                 Gur ki kheer( गुड़ की खीर ) Gur ki kheer is a very famous recipe in Bihar cuisine. This dish is known as Rasia in Bihari cuisine. This is mainly prepared in Bihar during the Chhath festival. Gur ki kheer is made on the second day evening of CHHATH Puja. This kheer is made with rice cooked with milk and then add gur or jaggery and then cooked until gur is mixed well with rice and milk and then add dry fruits. Ingredients Milk- 1 litre Rice- 100 gm Jaggery/Gur- 500-600 gm Cardamom Powder- 1 tbsp. Mix Dry Fruits- 1/4 cup (optional) Dry Ginger Powder or saunth powder-1/2tsp (optional) How to make Gur ki kheer Wash and soak rice in water for 30 minutes. Then drain the water completely and keep aside. Now put on the flame and add milk into the heavy bottom pan and keep stirring continuously so that the milk does not stick to the bottom and sides of the heavy bottom pan.   When milk is boiled, low the flame and add soaked rice and keep stirring until t

Pittha Pittha is a healthy dish in Bihari traditional cuisine. Due to the texture similarity with momos, this is known as Bihari momos. It is either in the shape of a semi-circular, ball or boat. It's filling made of the paste of channa dal (soaked overnight and boiled) & dry masala. It's upper crust made of rice flour dough then steamed in the streamer or traditionally dip in the hot boiling water in any deep vessel. There is a tradition in Bihar to make the Pittha & aalo baigan sabji on the occasion of Bhai duj. Ingredients For Pittha For Stuffing: Chana Dal: 1/2 cup Green Chilli: 2 pcs Ginger:  1 inch Hing: 1/2 tsp Garlic: 3 cloves Dried Red Chilli: 1-2(Optional) Coriander Leaves Cumin seeds(Roasted Powder): 1 tsp Black Pepper Powder: 1/2 tsp Salt: 1&1/2 tsp Black Salt: 1/2 tsp For Rice Dough: Rice Flour:  1 cup Water: 1.25 cup Ghee:  1  tsp Salt: 1/2 tsp Instruction for making Rice Dough: Boil the water with the ghee & salt

Thekua Thekua is a very famous sweet dish in Bihar. This is also called Bihari cookies. Thekua is prepared during "Chhath Puja" as the main prasad which are made by family members at early morning which is offer to the GOD Sun in the evening at the time of sunset and in next early morning during sunrise and after puja gives Thekua to the devotees. Ingredients For Thekua Wheat flour: 1 Kg. Jaggery/Gur: 400 gm. Rice flour:   4-5 Tbsp (Optional) Ghee:   200 -250 gm  & for frying Water: Required for Kneading How To Make Thekua: In a large mixing bowl add wheat flour, jaggery, rice flour & ghee and mix well until it becomes crumble like texture.                         Knead a hard dough. Make small balls with your hands.                         Now take a Thekua mould, apply ghee on mould and emboss a design on them. You can use the flat shape made by your hand if you do not have the Thekua mould.                         Now, put a kadhai on the