little h kitchen 

Gulgula is a traditional sweet made in different regions of India. It is one of the most popular sweets in the market places, it is traditio

Aloo Ke Gutke is a Pahadi-style jeera aloo. A regional dish from the state of Uttarakhand, India. It is a simple potato fry recipe without o

Dum aloo or aloor dum or aloo dum is a potato-based curry dish. Dum means slow-cooked, and aloo is potato. It is a part of the traditional K

Aloo Potol Posto Recipe is a typical Bengali vegetarian dish made with "Potol" also called as "Parwal" (Indian Gherkin) combined with potato

Shukto is a popular vegetable dish in Bengali cuisine usually served with rice in the West Bengal state of India and in the neighbouring cou

Cholar Dal Recipe is a no onion no garlic, traditional Bengali Dish made with Bengal Gram or chana dal.

Gahat ke Paranthe is healthy and nutritious paratha stuffed with horse gram. Horse gram is also callad as Gahat in hindi and kulith in Marat

Kafuli is a popular and delectable side dish from Uttarakhand cuisine.

Jhangore ki Kheer of Uttarakhand is a delicious Pahari dessert recipe that is packed with flavors you can prepare in the comfort of your hom

'Chainsoo’ is a flavorful and protein-rich Pahari dish originating from the hill regions of India, particularly Uttarakhand and Himachal Pra

Bhindi ka Salan (Tangy Okra Curry) is a tangy and spicy dish.

Baingan Ki Lonje is a traditional recipe from the state of Uttar Pradesh.

The recipe for Tahari is mentioned with name Tapahari in ancient Ayurvedic treatise written in Sanskrit language, which was a preparation of

Bedai is a stuffed poori made with a mix of soaked moong. It is fried until crispy and served with a spicy Aloo Sabji. This is a popular Ind

This is a very famous vegetarian dish in Mizoram. It is prepared in every household because it’s very easy to make. This dish is just mixed

Panch phoron, panch phodan or pancha phutana is a whole spice blend, originating from the eastern part of the Indian subcontinent and used i

An integral part of Mizo food culture, Sanpiau is a rice porridge, flavoured with fresh and crispy veggies and meat or fish.

Mizo Bai, a vegetable stew from Mizoram’s cuisine that is made with seasonal greens and vegetables boiled with a little salt.

Bhangui is featured in many of the folktales of the region, making it one of the oldest dishes known in this area.

Tripura Style Kosoi Bwtwi Recipe is a recipe from North East. Tripura Style Kosoi Bwtwi Recipe is a vegetarian delicacy with simple spices.