Maharashtra takes pride in the Bombay duck, a versatile fish that can be used in a variety of dishes. One of these dishes is the bombil bhujna, also known as Bombay duck curry. The marinade includes coriander and green chillies, which pay homage to the local weather. Seafood lovers should definitely try this dish.
The pairing of rain and fried snacks are truly unforgettable. There's something special about how well they go together. Parippu vadas are a must-try in the Southern states when the rain starts pouring. These snacks are tasty and nutritious since they're made from lentils. A combination of chana (chickpeas) and toor daal (split pigeon peas) are mixed with onions, ginger, and spices to create golden-brown fritters.
When it comes to relishing the rains in Chhattisgarh, nothing beats a steaming bowl of comfort food. This recipe has stood the test of time, having been passed down from generation to generation. Initially comprising of gondi and kareel (bamboo shoots), the dish has since undergone various evolutions, now featuring an array of additional ingredients including fiery chillies, fragrant curry leaves, aromatic cloves, and an assortment of spice powders, all of which contribute to its lip-smacking taste.
Singhade Ki sabzi
During the monsoon season, there are two things that come along - a refreshing breath of air and the possibility of catching a cold. Therefore, food preparations are crucial during this time to provide nutrition and give the body an extra boost to fight infections. A perfect example of such a preparation is Delhi's singhade ki sabzi, made with water chestnuts, mustard seeds, cumin, turmeric, aamchur (dried mango powder) and besan. It is a healthy dish that helps the body to prepare its defences against harsh weather.
In Rajasthani culture, a sweet dish is traditionally prepared for the daughter's new family on special occasions. It consists of ghee, flour, and sugar and has evolved from a simple sweetmeat to a beloved dessert throughout India. During monsoon season, this sweet, which is shaped like a honeycomb disc, provides the body with the necessary calories to generate heat and aid digestion. Nowadays, modern stores offer various versions of this sweet, such as malai ghewar, chocolate ghewar, and rabdi ghewar.
The beverage is a testament to the history of the hills. Local communities have always held a strong belief in its potency, thanks to the unique ingredients it contains. It is rumoured to have hallucinogenic properties and is commonly referred to as 'ayahuasca' in communities native to the region. When the stem and bark of the Banisteriopsis caapi plant are combined with medicinal shrub leaves, it is said to create a powerful concoction that stimulates the mind. This drink holds significant value not only in culinary contexts but also in the spiritual realm.
In Tripura, a rice flour-based gravy with bamboo shoots, fermented fish, and chilli peppers is a popular dish. Some versions include snails, but they are optional. The dish is topped with parsley leaves for garnish. Tripuris value the health benefits of using fermented fish, also known as berma, in their cooking because no oil is used. The dish is known for its invigorating aroma, which is considered a special element.
This dish requires a lot of effort to prepare, but it is highly appreciated by many people. Making paa saa is a community activity where individuals come together to catch fish and mince it in a way that no part is wasted. Some enjoy the dish for its taste, while others appreciate the green hue imparted by the uriam leaf, which also helps to neutralize the raw fish's flavour. In addition to this leaf, the dish includes chives, coriander, ginger, garlic, chilli, and white basil.
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